Publisher's Desk...
Hello and a good morning to one and all. I just got off from another graveyard shift and am ready for some sleep. I have had a sinus headache for a few days, which has hampered my sleep. Thank goodness it has let up some. I am hoping to get some rest while my children are in school. I have one more night shift to work and I will be through with them for a month. It cannot come soon enough, lol. Before my day watch shifts begin, I will have a couple of days off while my children are on Spring Break.
Speaking of children, some of you have written asking if Trey??™s foot problem will require surgery and how he is doing overall. I am pleased to say that my son will possibly avoid surgery as the medicine they gave him seems to be helping. Good thing, too, as no one wants their children to have surgery. And when the kid is taller than you and outweighs you, you are not much help when it comes to getting them to agree to any, either, lol. I appreciate your concern and all your thoughtful notes. Keep those thoughts and prayers coming as he is not yet completely out of the woods. We will take ALL the help we can get.
Please make sure to take a look at the newly announced monthly theme topic. This may be our best theme issue yet! Go to the Next Monthly Theme section for details. I'll be working all this week on the theme issue for Saint Patrick's Day which will be posted on this Sunday, March 7th.
Please remember:
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Enjoy!
Ramblings...
If Logic Dictates...
Shared by Bette, Pittsburg, CA
A college student was in a philosophy class, which had a discussion about
God's existence. The professor presented the following logic:
"Has anyone in this class heard God?" Nobody spoke.
"Has anyone in this class touched God?" Again, nobody spoke.
"Has anyone in this class seen God?" When nobody spoke for the third time, he simply stated, "Then there is no God."
One student thought for a second, and then asked for permission to reply.
Curious to hear this bold student's response, the professor granted it, and
the student stood up and asked the following questions of his classmates:
"Has anyone in this class heard our professor's brain?" Silence.
"Has anyone in this class touched our professor's brain?" Again, silence.
"Has anyone in this class seen our professor's brain?"
When nobody in the class dared to speak, the student concluded, "Then,
according to our professor's logic, it must be true that our professor has
no brain!"
Please visit my web page featuring my new column, the SFPNN Link of the Week, and be sure to check out some of our other authors too.
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Did You Know?...
Go Figure...
Shared by John, TX
1. Grab a calculator. (You won't be able to do this one in your head.)
2. Key in the first three digits of your phone number. (NOT the area code)
3. Multiply by 80.
4. Add 1.
5. Multiply by 250.
6. Add the last 4 digits of your phone number.
7. Add the last 4 digits of your phone number again.
8. Subtract 250.
9. Divide number by 2.
Do you recognize the answer?
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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...
Five Items Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 items or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 items or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. 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.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Items Or Less Recipes" and will be posted on Sunday, April 4th.
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...
ONCE A BAPTIST---- ALWAYS A BAPTIST
Shared by Jean, Syracuse, NY
John Smith was the only Protestant to move into a large Catholic
neighborhood. On the first Friday of Lent, John was outside grilling a big
juicy steak on his grill.
Meanwhile, all of his neighbors were eating cold tuna fish for supper. This
went on each Friday of Lent. On the last Friday of Lent, the neighborhood
men got together and decided that something had to be done about John, he
was tempting them to eat meat each Friday of Lent, and they couldn't take it
anymore.
They decided to try and convert John to be a Catholic. They went over and
talked to him and were so happy that he decided to join all of his neighbors
and become a Catholic. They took him to Church, and the Priest sprinkled
some water over him, and said, "You were born a Baptist, you were raised a
Baptist, and now you are a Catholic."
The men were so relieved, now their biggest Lenten temptation was resolved.
The next year's Lenten season rolled around. The first Friday of Lent came,
and just at supper time, when the neighborhood was setting down to their
tuna fish dinner, came the wafting smell of steak cooking on a grill.
The neighborhood men could not believe their noses! WHAT WAS GOING ON? They
called each other up and decided to meet over in John's yard to see if he
had forgotten it was the first Friday of Lent?
The group arrived just in time to see John standing over his grill with a
small pitcher of water. He was sprinkling some water over his steak on the
grill, saying, "You were born a cow, you were raised a cow, and now you are
a fish."
Quick! Send this on within the next 5 minutes! Nothing will happen if you
don't, but 10 people will be laughing!!
New Definitions
Shared by Linda, CA
ADULTERY - The wrong people doing the
right thing.
ALIMONY - The screwing you get for the
screwing you got.
BABY - A hollow tube with a loud voice
at one end and a complete lack of
responsibility at the other end.
CANNIBAL - One who is apt to pass his
best friend.
CHIVALRY - A mans inclination to defend
a woman against every man but himself.
CONSCIENCE - That which hurts when everything
else feels so good.
CONSTIPATION - To have and to hold.
COOKIE - A virgin doughnut.
DANCE - A Naval engagement without the
loss of seamen.
DIVORCE - What happens when two people
cannot stomach each other any longer.
DECOY - A flashlight in the pants pocket.
DIARY - Book of revelations.
DOCTOR - A lucky fellow who is privileged
to undress women and go all over them
without getting his face slapped.
ENEMA - A goose with a gush.
EXPLORATION - Beating around the bush.
FATHER'S DAY - Nine months before labor
day.
Snow and Parking
Shared by Mary Jane, Stockton, CA
Norman and his blonde wife live in Pittsburgh. One
winter morning while listening to the radio, they
hear the announcer say, "We are going to have 8 to 10
inches of snow today. You must park your car on the
even numbered side of the street, so the snowplow can
get through." Norman's wife goes out and moves her
car.
A week later while they are eating breakfast, the
radio announcer says, "We are expecting 10 to 12
inches of snow today. You must park your car on the
odd numbered side of the street, so the snowplow can
get through." Norman's wife goes out and moves her car
again.
The next week they are having breakfast again, when
the radio Announcer says "We are expecting 12 to 14
inches of snow today. You must park..........." then
the electric power goes out. Norman's wife is very
upset, and with a worried look on her face she says,
"Honey, I don't know what to do. Which side of the
street do I need to park on so the snowplow can get
through?"
With the love and understanding in his voice like all
of us men who Are married to Blondes exhibit, Norman
says, "Why don't you just leave it in the garage this
time!
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
BARBECUE SAUCE
~Submitted by Edna, Decatur, IL
This does not go well with pork, but does well with most any other meat, especially chicken.
1/2 cup catsup
1/3 cup vinegar
1/2 cup packed brown sugar
1 cup sugar
1 tbs butter
2 tbs Worcestershire sauce
2 tbs lemon juice
2 tsp salt
2 tsp dry mustard
1 tsp paprika
1/4 tsp thyme
1/2 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp red pepper
2 finely chopped onions
Mix in a sauce pain, bringing it to a boil. Reduce heat, simmering for 10 min. Makes a little over a cup.
CHILLED ASPARAGUS WITH
WATERCRESS MAYONNAISE
(Makes 12 accompaniment servings.)
~Submitted by Larry Holmes, Ontario, Canada
3 pounds asparagus
1 bunch watercress
2 tablespoons drained capers
?? cup mayonnaise
2 tablespoons milk
1 tablespoons lemon juice
lemon slices for garnish
About 45 minutes before serving:
Discard tough ends and trim off scales from asparagus.
In 8-quart Dutch oven or saucepan over high heat, in 1 inch boiling water,
heat asparagus to boiling. Reduce heat to medium-low and cook asparagus 2
to 3 minutes until just tender-crisp. Drain asparagus; place on platter
and refrigerate until chilled.
Chop enough watercress to equal ?? cup; reserve remaining watercress for
garnish. Mince capers. In medium bowl, combine chopped watercress, capers,
mayonnaise, milk and lemon juice. Spoon sauce over chilled asparagus;
garnish with lemon slices and reserved watercress.
NUTTER BUTTER FROZEN PEANUT BUTTER PIE
~Submitted by Mary B, MI
Crust:
24 Nutter Butter sandwich cookies
3 tablespoon butter, melted
Filling:
1 package (8oz.) softened cream cheese
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8oz.) tub Cool Whip, thawed and divided
Crush cookies in zipper-style bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9" pie plate.
Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cup whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can cut easily. Garnish with remaining whipped topping and additional cookies, if desired.
Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
EASY-DOES-IT SWISS STEAK
~Submitted by Ingrid, Coos Bay, OR
3 tbsp. vegetable oil
2 pounds round steak, 1-inch thick
1/4 cup flour
1 envelope onion soup mix
1 8 oz. can tomato sauce
1/2 cup water
Pour oil in 7 1/2 x 12 baking dish. Place in oven at 400. While dish
and oil heat, trim steak and pound 2 tbsp. flour into each side. Place
in heated baking dish; turn to coat both sides. Sprinkle on soup mix.
Pour tomato sauce mixed with water over all. Cover tightly. Reduce
oven temperature to 325. Bake 2 1/2 to 3 hours until fork tender. Skim
excess fat from gravy. Makes 6 servings.
ASPARAGUS STIR FRY
Serves 6
~Submitted by Carol, No. CA
Ingredients:
1 1/2 pounds fresh asparagus
1 tablespoon peanut oil
3/4 cup chicken broth -- divided
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons soy sauce
1/2 cup cashews, coarsely chopped & toasted
Preparation:
Snap off tough ends of asparagus. Remove scales from stalks with a
vegetable peeler, if desired. Diagonally cut asparagus into 1-inch
pieces and set aside. Cook asparagus in peanut oil in a large skillet
over medium-high heat 2 minutes, stirring constantly. Add 1/4 cup
chicken broth to skillet; cover and cook 4 minutes or until asparagus is
crisp-tender. Combine remaining 1/2 cup chicken broth, cornstarch,
sugar, and soy, stirring until smooth. Add to asparagus mixture,
stirring constantly. Boil one minute. Add cashews.
LADY BALTIMORE CAKE-1906
~Submitted by Ann, FL
Patricia Bunning Stevens, author of Rare Bits ~ Unusual Origins of Popular Recipes, says this cake gets its name from the novel Lady Baltimore, written by Owen Wister in 1906. Supposedly, Wister was served this cake in the Women's Exchange tea room in Charleston, South Carolina. This recipe is adapted from Rare Bits. Stevens says that Wister mentions only nuts in his novel but that figs and raisins were traditional.
INGREDIENTS
CAKE
1/4 cup plus 2 tablespoons butter
1/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups sugar
2-1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1-1/2 teaspoons almond extract
4 egg whites
FILLING AND FROSTING
2-1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
3 egg whites
1 teaspoon vanilla
1/2 cup chopped walnuts
1/4 cup chopped raisins
1/4 cup finely chopped figs
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Have all ingredients at room temperature.
FOR THE CAKE
Cream together butter, shortening and sugar at low speed until light, smooth and fluffy.
Sift together flour, baking powder and salt. Mix milk, water and almond extract. Add flour mixture to creamed mixture alternately with liquid, beginning and ending with flour.
Beat egg whites at high speed until stiff peaks form; fold into batter. Divide batter equally between prepared pans. Bake 25 to 35 minutes or until no imprint is left when layers are lightly touched in the middle. Cool 10 minutes in pans, then turn out and complete cooling on cake rack.
FROSTING AND FILLING
Combine sugar, corn syrup and water in a heavy saucepan and heat to 242 degrees.
While syrup is cooking, beat egg whites at high speed until stiff enough to hold a peak. Pour syrup slowly over egg whites, beating constantly. Add vanilla. Continue beating until mixture will hold its shape.
Combine nuts and fruits in a small bowl. Add just enough frosting to bind; use between layers. Cover tops and sides of cake with the remaining frosting.
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Heart Healthy...
LOW CARB FRIED CHICKEN
~Submitted by Jean, Syracuse, NY
2/3 cup almond flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 teaspoon paprika
3 1/2 pounds chicken pieces
1/2 cup butter
Combine the flour, salt, pepper, dry mustard, celery salt, and paprika in a brown paper bag. Wash and dry the chicken pieces. Shake the chicken pieces one at a time in the flour mixture. Melt the butter in a shallow baking dish, large enough to hold the chicken in one layer. Arrange the chicken pieces in the dish and turn them once to coat both sides in the butter.
Bake at 375 degrees F, uncovered, for 75 minutes, turning once. Remove the chicken to a preheated serving platter. Place the roasting pan over a low heat and add 1 teaspoon xanthan gum to the chicken drippings and butter. Scrape the sediment from the bottom and blend thoroughly. Stir in two cups of hot water and keep stirring until the gravy thickens.
Yield: 4 servings
Per Serving: 883 Cal (74% from Fat, 25% from Protein, 2% from Carb); 54 g Protein;
72 g Tot Fat; 4g Carb; 2 g Fiber; 79 mg Calcium; 5 mg Iron; 1017 mg Sodium;
309 mg Cholesterol
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For Two...
ARTICHOKE HEART SOUP
~Submitted by Tena, MO
10 ?? ounce can artichoke hearts, drained
1 cup chicken broth
1 to 2 teaspoons fresh lemon juice to taste
?? cup heavy cream
Freshly ground white pepper to taste
?? cup chopped walnuts
2 tablespoons unsalted butter
Combine artichoke hearts, broth and lemon juice. Bring to a boil, and simmer for 15 minutes. Puree and strain through fine sieve back into pan. Stir in the cream, the white pepper, and salt to taste and simmer the soup for 5 minutes. In a small skillet cook the walnuts in the butter over moderate heat, stirring, until they are golden. Serve soup and sprinkle walnuts on top. Serves 2.
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Publisher's Choice...
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
A standard at health food restaurants across the country, carrot
cake was ubiquitous in the seventies. Grated carrots made it a nutritious
choice, or so the thinking went. This ultra-moist version is updated with
a maple icing.
Cake:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
Icing:
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)
For cake: Preheat oven to 350?°F. Butter two 9-inch-diameter cake pans.
Line bottom of pans with waxed paper. Butter and flour paper; tap out
excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl
to blend. Whisk sugar and oil in large bowl until well blended. Whisk in
eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots,
walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool
cakes completely.
For icing: Using electric mixer, beat cream cheese and butter in large bowl until
light and fluffy. Add powdered sugar and beat at low speed until well blended.
Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer.
Spread remaining icing over entire cake. Arrange walnut halves around top edge.
(Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room
temperature 30 minutes before serving.)
Makes 12 servings.
Bon App?©tit - September 1999
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