Publisher's Desk...
Good morning to one and all. I hope this finds you healthy and hungry as we have some of the best recipes around right here for you. Pull up a chair and sit a spell. You'll also get a few chuckles and maybe something to make you think before you hit that delete. My thanks go out to all who helped make this issue possible. I couldn't do it without you!
Some verbs: receive, give, take
You know...most of us who receive newsletters do just that...we receive. There are some who will send in items for publication which makes receiving much nicer...for them, too. It's always nice to give. But...most of us receive when it comes to newsletters. There is yet another type of person who receives newsletters. You don't hear about them often; you may not even know they exist. They are a smaller group and are called takers. They receive all that is offered, take what they like, and then give it to some other publication. I see it all the time. I see articles and jokes (and recipes!!!) from A to Z Recipes published in other newsletters often. You know what? It doesn't really bother me that much as "stuff" happens, you know?
What bothers me is when someone who lovingly sent in their offerings to a2z, expressly for their family at a2z discovers their submissions have been received by a taker and given to someone else. That bothers me because the original author (the good guy) feels anger and frustration. All because of the others who are not so kind (actually, the bad guys here). I'll give you some examples which I see daily (yes, daily! I receive emails FULL of recipes sent to LONG distribution lists which include me, the publisher of A to Z Recipes...those recipes taken from THIS publication are being submitted to ME for posting in THIS publication, lol)...Someone does a weekly newsletter and finds something they like on a2z so they publish it in theirs (happened just this
past week in an article which was a result of research where I gave appropriate credit). If it is something I post from my own research, to me it is no biggie, even though it states clearly at the bottom of every issue:
"Materials presented in A to Z Recipes newsletter and web site are for individual use of subscribers only and not for redistribution in ANY manner."
The biggie is when (another example) a publisher sees the a2z QT Discussion Forum filled with healthy recipes and hints so they re-post the information in their monthly newsletter (actually, the last time that ENTIRE newsletter was comprised of recipes taken from our QT). Biggie because the author of one of the recipes, who subscribed to that very newsletter in question because it was mentioned in a2z, sees it and it even includes her personal comments, verbatim, intended for a2z family members looking for ways to eat healthier. Another biggie (just happened) is when a reader sends a recipe in to various publications and then sees it posted in yet another publication without her permission. And...the personal notes for her intended audience were also printed with the recipe...Biggie.
I guess what this sermon on "verbs" (well, it IS Sunday, after all!!) is all about is honesty (which is not a verb but the most important word here). If it is not your recipe, don't send it along as if it is. Plain and simple. We have to go for fairness and peace through honesty, my friends. Even though the "bad guys" here feel the internet provides such anonymity that they will never be found out, one undeniable fact remains: "It's a small world, after all."
Please remember:
A to Z Recipes is an Honor System publication. Your necessary participation keeps the monthly minimum contribution set low and this publication possible.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
How old is Grandma?
Shared by Larry, Ontario, Canada
Stay with this -- the answer is at the end -- it will blow you away...
One evening a grandson was talking
to his grandmother about current events.
The grandson asked his grandmother
what she thought about the shootings at schools,
the computer age, and just things in general.
The Grandma replied,
"Well, let me think a minute,
I was born, before television,
penicillin, polio shots, frozen foods,
Xerox, contact lenses, Frisbees and the pill.
There were no credit cards,
laser beams or ball-point pens.
Man had not invented pantyhose,
air conditioners, dishwashers, clothes
dryers, and the clothes were hung out to dry in
the fresh air and man had yet to walk on the moon.
Your Grandfather and I got married first
and then lived together.
Every family had a father and a mother.
Until I was 25, I called every man
older than I, "Sir"- - and after I
turned 25, I still called policemen and
every man with a title, "Sir".
We were before gay-rights,
computer-dating, dual careers,
daycare centers, and group therapy.
Our lives were governed by the Ten Commandments,
good judgment, and common sense
We were taught to know the difference
between right and wrong and to stand up and take
responsibility for our actions.
Serving your country was a privilege;
living in this country was a bigger privilege.
We thought fast food was what people ate during Lent.
Having a meaningful relationship meant getting along with your cousins.
Draft dodgers were people who closed their front doors
when the evening breeze started.
Time-sharing meant time the family spent together in the
evenings and weekends-- not purchasing condominiums.
We never heard of FM radios, tape decks,
CDs, electric typewriters, yogurt, or guys wearing earrings.
We listened to the Big Bands, Jack Benny,
and the President's speeches on our radios.
And I don't ever remember any kid
blowing his brains out from listening to Tommy Dorsey.
If you saw anything with 'Made in Japan' on it, it was junk.
The term 'making out' referred to how you did on your school exam.
Pizza Hut, McDonald's, and instant coffee were unheard of.
We had 5 & 10-cent store where you could
actually buy things for 5 and 10 cents.
Ice-cream cones, phone calls, rides on a streetcar,
and a Pepsi were all a nickel.
If you wanted to splurge, you could spend your nickel
on enough stamps to mail one letter and two postcards.
You could buy a new Chevy Coupe
for $600 but who could afford one?
Too bad, because gas was 11 cents a gallon.
In my day, "grass" was mowed,
"coke" was a cold drink,
"pot" was something your mother cooked in,
and "rock music" was your grandmother's lullaby.
"Aids" were helpers in the Principal's office,
"chip" meant a piece of wood,
"hardware" was found in a hardware store,
and "software" wasn't even a word.
And we were the last generation
to actually believe that a lady
needed a husband to have a baby.
No wonder people call us "old and confused"
and say there is a generation gap.....
and how old do you think I am ???.....
Read on to see --
Pretty scary if you think about it, and rather sad at the same time.
Grandma is Only 58."
Click here to submit an item for posting in this section.
Did You Know?...
Tips to Perfection
The secret to perfect corned beef brisket or beef stew is to simmer gently in a tightly covered pan until the beef is fork tender. The steam created in the pan helps ensure moist, tender beef. Boiling won't speed the cooking; it only results in tough, dry beef.
Stovetop Method: Place corned beef brisket in a large pan such as a Dutch oven; add enough water to cover the brisket. Cover tightly and simmer over low heat until fork tender.
Oven Method: Place corned beef brisket in roasting pan; add 2 cups of water. Cover tightly with heavy-duty aluminum foil; cook in 325??F oven until fork tender.
To Cook The Stew: Brown the beef to add color and rich flavor. For best results, first pat beef pieces dry with paper towels. Then brown the beef slowly in batches. Return all beef to pan and add just enough liquid to cover the ingredients.
Source: Oregon Beef Industry
Click here to submit an item for posting in this section.
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
To be announced on Monday, March 1st
Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
Crazy Corner...
Here Is Something To Think About!
Shared by Julie, TX
Birds of a feather flock together and crap on your car.
There's always a lot to be thankful for if you take time to look for it. For example, I am sitting here thinking how nice it is that wrinkles don't hurt.
When I'm feeling down, I like to whistle. It makes the neighbor's dog run to the end of his chain and gag himself.
A penny saved is a government oversight.
The real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.
The older you get, the tougher it is to lose weight because by then your body and your fat are really good friends.
The sole purpose of a child's middle name is so he can tell when he's really in trouble.
Did you ever notice: When you put the 2 words "The" and "IRS" together it spells "THEIRS"?
Did you ever notice: The Roman Numerals for forty (40) are "XL"
IT'S THE WAY YOU EXPRESS YOURSELF
Shared by Barbara, Chula Vista, CA
After seeing ROOTS on television, this family decided to draw up a family tree. However, they discovered a "black sheep" among their relatives.
Daddy's brother Ben had been executed in the electric chair for murdering another cowboy.
They consulted an expert on compiling family trees and expressed their fear that Daddy might be embarrassed by Uncle Ben.
"No sweat," said the expert. "We'll put it this way; Uncle Ben occupied a chair of electronics at an important Government facility. He was attached to his position by the strongest of ties. His death came as a real shock!"
Glue and Cake
How come when you mix
water and flour together
you get glue..
and then you add eggs
and sugar...
and you get cake?
Where did the glue go?
NEED AN ANSWER?
You know darned well where it went!
That's what makes the cake...
Stick to your BUTT
Click here to submit an item for posting in this section.
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes, an HONOR SYSTEM publication, operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
HOW DOES THE HONOR SYSTEM WORK?
Put simply, the service allows you to make a contribution of any amount as little as US$1.00 monthly to A to Z Recipes using your credit or debit card through the same purchasing system used when buying a frying pan from Amazon.com. The combined total of those contributions is paid to A to Z Recipes on a regular basis and can be used by us to cover our expenses. There is no cost to you other than the charge made on your credit or debit card and we receive no private information about you as a result of the transaction.
For more information on the "Amazon Honor System", or to make your monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!
Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).
To make cash donations using other methods, click here.
Your Favorites...
MOCHA FUDGE ICE CREAM TOPPING
~Submitted by Ann, FL
1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tbsp instant coffee granules
1 cup whipping cream
1/2 cup butter
2 tsp vanilla
Chopped nuts, for garnish
In a heavy 2 quart saucepan, stir together the cocoa, granulated sugar,
brown sugar, coffee granules and cream.
Place over medium heat. Stir until sugars dissolve.
Heat to boiling, stirring, over medium to high heat.
Boil 1 minute.
Add butter. Beat until butter is blended into the sauce.
Remove from heat. Add the vanilla.
Serve warm or at room temperature. Garnish with chopped nuts, if desired.
POTATO CHIP CHICKEN
(Microwave)
~Submitted by Treva, NC
You can prepare this chicken, start to finish, in just about 15 minutes. It's moist, tender and coated with 'crunch'!
1 cup (240 ml) coarsely crushed potato chips
1 Tbsp. (15 ml) minced fresh parsley
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) paprika
1/4 teaspoon (1.25 ml) onion powder
4 boneless, skinless chicken breast halves (about 1 pound/450 g)
2 Tbsp. (30 ml) mayonnaise
In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. Place in an ungreased microwave-safe 11x7-inch (28x18-cm) dish. Cover with microwave-safe paper towels; cook on high for 8-10 minutes or until chicken juices run clear.
Makes 4 servings.
COLD RICE SALAD
~Submitted by Jessica, Corfu, Greece
1 cup Arborio rice
1/2 cup slivered almonds
1 bunch parsley
1 celery stalk
1 lemon
3 Tbsp. olive oil
salt and pepper to taste
Cook the rice in a rice cooker or in a pot on the
stove. Dice the celery. Crush the almonds, or chop them
finely. Chop the parsley, making sure to remove any
stems. Combine all the ingredients for the dressing.
When the rice is cooked, allow to cool in the
refrigerator for about one hour. Right before serving,
toss the rice with the celery, almonds and parsley.
Drizzle with the dressing and serve at once.
CARROT & ZUCCHINI MUFFINS
(Makes 6 muffins)
~Submitted by Larry Holmes, Ontario, Canada
1 ?? cups all-purpose flour
1 cup packed dark brown sugar
?? cup honey-crunch wheat germ
1 ?? teaspoons baking soda
1 ?? teaspoons ground cinnamon
?? teaspoon salt
1 large egg
2/3 cup buttermilk or milk
?? cup salad oil
1 ?? teaspoons vanilla extract
1 small zucchini, shredded (1 ?? cups)
1 medium-sized carrot, shredded (1/2 cup)
1 3-ounce can pecans, chopped (1 cup)
1/3 cup golden raisins
About 1 hour before serving or early in day:
Preheat oven to 350?° F. Grease and flour six 4" x 2" large muffin-pan cups.
In large bowl, mix flour, brown sugar, wheat germ, baking soda, cinnamon,
and salt. In medium bowl, with fork, beat egg slightly; stir in
buttermilk, salad oil and vanilla extract. Reserve 2 tablespoons shredded
zucchini, 2 tablespoons shredded carrot, and ?? cup chopped pecans for
garnish. Stir
egg mixture, raisins, remaining vegetables, and remaining chopped pecans
into flour mixture just until flour is moistened.
Spoon batter into muffin-pan cups; sprinkle with reserved shredded
vegetables and chopped pecans. Bake 35 to 40 minutes until golden and
toothpick inserted in center comes out clean. Cool muffins in pan on wire
rack 5 minutes. Carefully remove muffins from pan. Serve warm. Or, cool
on rack; reheat if desired.
PATIO POTATO SALAD
~Submitted by Mary B, MI
(Better Homes and Garden Salad Cookbook)
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup milk
1/4 cup vinegar
1 egg
4 tablespoons margarine
3/4 teaspoon celery seed
1/4 teaspoon dry mustard
1/4 cup onions, chopped
1/4 cup mayonnaise
7 potatoes
3 hard boiled eggs
paprika
In a saucepan, combine sugar and cornstarch; add next 6 ingredients and 3/4 teaspoon salt. Cook and stir over low heat till bubbly. Remove from heat; add onion and Mayo. Cool. Combine potatoes and hard-boiled eggs; gently fold in dressing. Chill. Just before serving, sprinkle with paprika.
Click here to submit an item for posting in this section.
Heart Healthy...
LOW-FAT LASAGNA
~Submitted by Jean, Syracuse, NY
Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-less-fat cheddar cheese
Instructions
Coat a large skillet with cooking spray; place over medium heat until hot. Add onion and garlic; saut?© about 2 minutes. Cut chicken into bite-size pieces; add to skillet with parsley and next 5 ingredients. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat. Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.
Yield: 6 servings
Per serving: 232 calories, 26 grams protein, 5. 6 grams fat, 18.4 grams carbohydrate, 36 milligrams cholesterol, 735 milligrams sodium, and 244 milligrams calcium.
Click here to submit an item for posting in this section.
For Two...
PINEAPPLE CHICKEN PACKETS
~Submitted by Carol, No. CA
Prep: 20 min.
Cook: 15 min.
Makes: 2 servings
1 cup slivered DOLE?® Carrots
1 can (8 oz.) DOLE Pineapple Slices, drained
2 boneless, skinless chicken breast halves, cut in half lengthwise
Salt and pepper to taste
1/2 teaspoon tarragon, crumbled
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 DOLE Green Onion, thinly sliced
Arrange 1/2 cup carrots in center of 12-inch square heavy aluminum foil,
for each serving. Layer 2 pineapple slices, 2 pieces chicken, salt,
pepper, tarragon, 1/2 teaspoon lemon peel, 1 teaspoon lemon juice and
green onion over carrots over aluminum foil. Fold foil to form packet.
Place packets on baking sheet. Bake at 450?°F 15 minutes or until chicken is no longer pink in center.
Remove from oven. Let stand 5 minutes.
228 calories, 2g fat (0g sat.), 68mg cholesterol, 92mg sodium, 28g carbohydrate, 29g protein
Source: Dole
Click here to submit an item for posting in this section.
Publisher's Choice...
BEEF STEW LIKE MOM USED TO MAKE
This hearty stew is a classic winter-time dish perfect for a beginning cook.
Prep: 15 minutes
Cook: 2-1/2 hours
Servings: Serves 6-8
1 lean, boneless beef chuck roast (3-4 pounds), cut into 1-1/2 inch pieces
1 Tbsp. salt
1 tsp. pepper
1 bay leaf
6 cups water
6 small potatoes, scrubbed and peeled, cut into chunks
2 yellow onions, peeled and quartered
6 medium-size carrots, pared and quartered
1 cup green peas, thawed
Place meat in large pot or Dutch oven; add salt, pepper, bay leaf and water. Cover; heat on stove top on medium-high to high until boiling; reduce heat and simmer 1-1/2 hours.
Remove meat from broth with a slotted spoon. Allow any fat to rise to the top of the broth and skim with a spoon. Return meat to the pot.
Place potatoes, onions and carrots around meat in pot; simmer 1 hour longer or until meat is fork tender.
Add peas and simmer 10 minutes.
Remove bay leaf and serve hot.
Calphalon Commercial Nonstick 4-Quart Chef's Casserole with Lid
List Price: $123.00
Price: $39.99
You Save: $83.01 (67%)
This item ships for FREE with Super Saver Shipping.
NO Shipping? NO taxes? NO problem!
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
