Publisher's Desk...
Good morning to one and all. I am sharing a bit of my day off with you and I hope you enjoy all that we have ahead in this issue. Not only do we have some great recipes, we also have some pretty funny stuff to tickle your funny bone. Even the Ramblings and Did You Know? sections may give you a chuckle. BTW, today??™s Crazy Corner contains devilment exclusively from that crazy Canadian, Larry.
A recipe posted in yesterday??™s issue was missing a couple of ingredients. It is real work to make sure all recipes are complete; this one slipped past me and I apologize. I was able to locate it on the internet and here is the corrected version of the recipe:
PUMPKIN CHIFFON CAKE
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup salad oil (like canola)
7 lg. eggs, separated
1/2 cup water
3/4 cup pumpkin
1/2 teaspoon cream of tartar
Sift flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg into
a mixing bowl. Make a well in center; add salad oil, egg yolks, water
and pumpkin; beat until very smooth. Set aside. Beat egg whites until
foamy; add cream of tartar. Beat until stiff peak forms. Pour batter
slowly into egg whites, folding in gently. Pour batter into ungreased
10-inch tube pan. Bake in preheated 325-degree oven for 55 minutes.
Increase oven temperature to 350-degrees; bake for 10 minutes longer.
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Ramblings...
A Story
Shared by John, TX
This is something to think about when negative people are doing their best to rain on your parade. So remember this story the next time someone who knows nothing and cares less makes your life miserable.
A woman was at her hairdresser's getting her hair styled for a trip to Rome. She mentioned the trip to the hairdresser, who responded, "Rome? Why would anyone want to go there? It's crowded and dirty and full of Italians. You're crazy to go to Rome. So, how are you getting there?"
"Continental," was the reply. "I got a great rate!"
"Continental?" exclaimed the hairdresser. "That's a terrible airline. Their planes are old, their flight attendants are ugly, and they're always late. So, where are you staying in Rome?"
"I'll be at this exclusive little place over on Rome's Tiber River called Teste."
"Don't go any further." I know that place. Everybody thinks it's going to be something special and exclusive, but it's really a dump, the worst hotel in the city! The rooms are small, the service is surly and they're overpriced. So, whatcha doing when you get there?"
"Going to go to see the Vatican and I hope to see the Pope."
"That's rich," laughed the hairdresser. "You and a million other people trying to see him. He'll look the size of an ant Boy, good luck on this lousy trip of yours. You're going to need it."
A month later, the woman again came in for a hairdo. The hairdresser asked her about her trip to Rome.
"It was wonderful," exclaimed the woman, "not only were we on time in one of Continental's brand new planes, but it was overbooked and they bumped me up to first class." The food and wine were wonderful, and I had a handsome 28-year-old steward who waited on me hand and foot. And the hotel was great! They'd just finished a $5 million remodeling job and now it's a jewel, the finest hotel in the city. They, too, were overbooked, so they apologized and gave me their owner's suite at no extra charge!"
"Well," muttered the hairdresser, "that's all well and good, but I know you didn't get to see the Pope."
"Actually, I was quite lucky, because as I was touring the Vatican, a Swiss Guard tapped me on the shoulder and explained that the Pope likes to meet some of the visitors and would I be so kind as to step into his private room and wait for the Pope would personally greet me. Sure enough, five minutes later, the Pope walked through the door and shook my hand! I knelt down and he spoke a few words to me."
"Oh, really! What'd he say?"
He said, "Where'd you get the crappy hairdo?"
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Did You Know?...
Can you guess which of the following are true and which are false?
~Shared by Jean, Syracuse, NY
1. Apples, not caffeine, are more efficient at waking you up in the morning.
2. Alfred Hitchcock didn't have a belly button.
3. A pack-a-day smoker will lose approximately 2 teeth every 10 years.
4. People do not get sick from cold weather; it's from being indoors a lot more.
5. When you sneeze, all bodily functions stop, even your heart!
6. Only 7 per cent of the population are lefties.
7. Forty people are sent to the hospital for dog bites every minute.
8. Babies are born without kneecaps. They don't appear until they are 2-6 years old.
9. The average person over 50 will have spent 5 years waiting in lines.
10. The toothbrush was invented in 1498.
11. The average housefly lives for one month.
12. 40,000 Americans are injured by toilets each year.
13. A coat hanger is 44 inches long when straightened.
14. The average computer user blinks 7 times a minute.
15. Your feet are bigger in the afternoon than any other time of day.
16. Most of us have eaten a spider in our sleep.
17. The REAL reason ostriches stick their head in the sand is to search for water.
18. The only two animals that can see behind themselves without turning their heads are the rabbit and the parrot.
19. John Travolta turned down the starring roles in "An Officer and a Gentleman" and "Tootsie."
20. Michael Jackson owns the rights to the South Carolina State anthem.
21. In most television commercials advertising milk, a mixture of white paint and a little thinner is used in place of the milk.
22. Prince Charles and Prince William NEVER travel on the same airplane, just in case there is a crash.
23. The first Harley Davidson motorcycle built in 1903 used a tomato can for a carburetor.
24. Most hospitals make money by selling the umbilical cords cut from women who give birth. They are used in vein transplant surgery.
25. Humphrey Bogart was related to Princess Diana. They were 7th cousins.
26. If coloring weren't added to Coca-Cola, it would be green.
They are all true...now go back and think about #16
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Discussion Forum
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NOTE:
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Next Monthly Theme...
Five Ingredients 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 ingredients 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 ingredients 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 Ingredients 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
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Crazy Corner...
The Creation Of Pets
Shared by Larry, Ontario, Canada
Where do pets come from?
A newly discovered chapter in the Book of Genesis has provided the answer to "Where do pets come from?"
Adam and Eve said, "Lord, when we were in the garden, you walked with us every day. Now we do not see you any more. We are lonesome here, and it is difficult for us to remember how much you love us."
And God said, "No problem! I will create a companion for you that will be with you forever and who will be a reflection of my love for you, so that you will love me even when you cannot see me. Regardless of how selfish or childish or unlovable you may be, this new companion will accept you as you are and will love you as I do, in spite of yourselves."
And God created a new animal to be a companion for Adam and Eve.
And it was a good animal.
And God was pleased.
And the new animal was pleased to be with Adam and Eve and he wagged his tail.
And Adam said, "Lord, I have already named all the animals in the Kingdom and I cannot think of a name for this new animal."
And God said, "No problem. Because I have created this new animal to be a reflection of my love for you, his name will be a reflection of my own name, and you will call him DOG."
And Dog lived with Adam and Eve and was a companion to them and loved them.
And they were comforted.
And God was pleased.
And Dog was content and wagged his tail.
After a while, it came to pass that an angel came to the Lord and said, "Lord, Adam and Eve have become filled with pride. They strut and preen like peacocks and they believe they are worthy of adoration. Dog has indeed taught them that they are loved, but perhaps too well."
And God said, "No problem! I will create for them a companion who will be with them forever and who will see them as they are. The companion will remind them of their limitations, so they will know that they are not always worthy of adoration."
And God created CAT to be a companion to Adam and Eve.
And Cat would not obey them. And when Adam and Eve gazed into Cat's eyes, they were reminded that they were not the supreme beings.
And Adam and Eve learned humility.
And they were greatly improved.
And God was pleased.
And Dog was happy.
And Cat didn't give a shit one way or the other.
Why English Teachers Are Important
Shared by Larry, Ontario, Canada
The Words are the same. Only the punctuation changes...
Dear Thomas,
I want a man who knows what love is all about. You
are generous, kind, thoughtful. People who are not
like you admit to being useless and inferior. You have
ruined me for other men. I yearn for you. I have no
feelings whatsoever when we're apart. I can be
forever happy--will you let me be yours?
Maria
<><><><>
Dear Thomas,
I want a man who knows what love is. All about you
are generous, kind, thoughtful people, who are not
like you. Admit to being useless and inferior. You
have ruined me. For other men, I yearn. For you, I
have no feelings whatsoever. When we're apart, I
can be forever happy. Will you let me be? Yours,
Maria
The Art of BBQ
Shared by Larry, Ontario, Canada
It's the only type of cooking a "real" man will do. When a man
volunteers to do the 'BBQ' the following chain of events are put
into motion:
1) The woman goes to the store.
2) The woman fixes the salad, vegetables, and dessert.
3) The woman prepares the meat for cooking, places it on a tray along with
the necessary cooking utensils, and takes it to the man, who is lounging beside
the grill, beer in hand.
4) The man places the meat on the grill.
5) The woman goes inside to set the table and check the vegetables.
6) The woman comes out to tell the man that the meat is burning.
7) The man takes the meat off the grill and hands it to the woman.
8) The woman prepares the plates and brings them to the table.
9) After eating, the woman clears the table and does the dishes.
10) Everyone praises man and thanks him for his cooking efforts.
11) The man asks the woman how she enjoyed 'her night off' and, upon seeing
her annoyed reaction, concludes that there's just no pleasing some women.
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Your Favorites...
NO NAME CASSEROLE
~Submitted by Edna, Decatur, IL
1 pound hamburger
1 onion sliced thinly
4 cups diced zucchini
2 cups cooked rice
1 tsp dried oregano or 2 tsp fresh
1/2 tsp salt
1/2 tsp pepper
1 quart tomatoes, cubed (can use canned, but drain)
3 cups seasoned croutons
8 oz sharp cheddar cheese, shredded or chopped
Brown hamburger with onion. Drain grease. Add cooked rice and zucchini along with seasonings. Place in 10 X 14 casserole dish. Top ingredients with croutons, tomatoes with cheese on top. Bake at 350 for 1 hour. Serves 6.
HAZELNUT TROPICAL CHICKEN
~Submitted by Barbara, Chula Vista, CA
(Source: the Hazelnut Marketing Board, Tigard, OR)
1/2 cup raisins
3/4 cup orange juice
1/2 cup flour
Seasoning salt, to taste
2 pounds cup up chicken
3 tablespoons olive oil
1 cup hazelnuts, chopped
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup mandarin orange slices (I use canned)
1 cup sliced mushrooms
1/2 cup drained pineapple chunks
1/4 teaspoons cloves
1/4 cup sherry
Soak raisins in orange juice for at least an hour. Mix flour and seasoning salt; dust chicken pieces in flour mixture. Saut?© chicken in olive oil until brown.
Place chicken in a baking pan with remaining ingredients, including the raisin-orange juice mixture.
Bake at 350 F. for 45 minutes, basting frequently with juices.
Serves 4.
PINA COLADA CUPS
~Submitted by Rosemarie, Kansas City, MO
Divide 1/3 C Oreo Chocolate cookie crumbs between 12 paper lined muffin cups.
Mix 1 8-oz. package cream cheese and 2 T sugar until light and fluffy. Add 1 8-oz. can crushed pineapple and juice to mixture.
Add 1 C toasted coconut.
Stir in 2 C thawed Cool Whip. Spoon mixture over cookie crumbs. Sprinkle with additional toasted coconut. If desired top with a cherry.
Freeze until firm, about 4 hours or overnight.
Before serving, let cups come to room temperature for 10 minutes.
Makes 12
LAMB RATATOUILLE
~Submitted by Bev, FL
Ready in 1 hour or less
1 package (6.9 ounces) beef-flavored rice mix
2 tablespoons butter or margarine
2-1/2 cups water
3 medium tomatoes, peeled, seeded and chopped
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1 small onion, chopped
6 green onions, sliced
3 garlic cloves, minced
2 tablespoons olive or vegetable oil
1 pound cooked lamb or beef, cut into thin strips
Set rice seasoning packet aside. In a large skillet, saute the rice mix in
butter until browned. Stir in water and contents of seasoning packet; bring to
a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another
skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables
to the rice. Cover and simmer for 5-10 minutes or until rice is tender. Yield:
4-6 servings.
FRESH PEACH FRENCH TOAST
Serves 4
~Submitted by Christine, Block Island, RI
8 slices French bread, sliced on the bias
4 Eggs
1/2 cup Heavy cream
1/4 cup Grand Marnier
3 tablespoons Peach preserves
1/4 teaspoon Fresh grated nutmeg
4 tablespoons Butter
3 cups Fresh peaches sliced
1 cup Maple syrup
METHOD OF PREPARATION
1. In a mixing bowl, combine the eggs, cream and half of the grand mariner. Whip well. Add the peach preserves and nutmeg and mix until the preserves blend.
2. Place the bread in a casserole in a single layer and pour over the batter. Refrigerate for several hours.
3. Heat a large skillet until hot. Add the butter and when it is hot add the soaked bread and brown well on both sides.
4. Meanwhile in a sauce pan, add the peaches, Grand Marnier and syrup. Simmer for 2-3 minutes. Serve the peach syrup over the French toast.
5. Serve at once.
TORTELLINI CHICKEN SOUP
~Submitted by Larry Holmes, Ontario, Canada
5 to 6 pounds chicken necks and backs
10 cups water (to cover)
1 large carrot, halved
1 large onion, halved
1 large garlic clove, chopped
1 tablespoon dried parsley, crushed
2 teaspoons poultry seasoning
13 ounces fresh or frozen tortellini
2 chicken breasts, boneless and skinless, cubed
1 medium carrot, julienned
1 zucchini, julienned
Lemon pepper and salt to taste
Fresh sage, thyme or parsley
Grated Parmesan cheese
Place chicken necks and backs in large Dutch oven or stock pot; add water.
Add carrot, onion, garlic and seasoning; cover and bring to boil. Reduce
heat and simmer covered for 3 to 4 hours.
Remove and discard chicken and vegetables from stock. Drain broth.
Refrigerate and when completely cold, lift off fat and discard.
In a separate saucepan, cook tortellini until tender; drain and rinse.
Reheat cold chicken broth on high heat; add cubed chicken breasts and bring
to boil. Add julienned carrots and reduce heat to simmer. Cook until
chicken is done. Add zucchini and tortellini to broth; cook just until
zucchini is tender crisp.
Season with lemon pepper and salt. Sprinkle each serving with snipped fresh
herbs and Parmesan cheese.
Serves 8
Note: Use this broth alone as a saut?©ing liquid for chicken and/or
vegetables in a stir-fry.
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Heart Healthy...
MACARONI AND CHEESE BAKE
2/3 cup Carnation Non-fat dry milk powder
1/2 cup water
2 tsp. reduced-calorie margarine
3/4 cup (3 ounces) shredded Kraft reduced-fat cheddar cheese
1 cup hot cooked elbow macaroni, rinsed and drained
Preheat oven to 350 degrees. In a medium saucepan, combine dry
milk powder, water and margarine. Cook over medium heat until
margarine melts, stirring often. Add cheddar cheese and macaroni. Mix
well. Evenly spoon mixture into two (12-ounce) ovenproof custard
dishes. Place on a baking sheet. Bake for 30 min. Place baking sheet
on a wire rack and let set for 2 or 3 min.
HE: 2 protein....1 skim milk...1 bread....1/2 fat
305 cal....9 gm fat....23 gm protein...33 gm carb
532 mg. sodium...587 mg calcium...0 gm fiber
Diabetic...2 meat...1 skim milk...1 starch...1/2 fat
Source: Joanna Lund
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For Two...
FILLET OF SOLE - FRENCH STYLE
Delicately flavored sole cooked in white wine and cream makes a classic fish dish for two.
2 - 8 ounce sole fillets
1 pinch salt and pepper to taste
1 green onion, sliced (include some green tops)
1/2 medium lemon, thinly sliced
1/3 cup dry white wine
Water
2 tablespoons butter or margarine
1/4 pound mushrooms, sliced
2 teaspoons all-purpose flour
1 large egg yolk
2 tablespoons whipping cream
2 parsley sprigs to garnish
2 lemon wedges to garnish
Sprinkle sole lightly with salt and pepper. Fold fillets crosswise and place in a greased 8-inch-square baking pan. Top with onion and lemon slices; pour wine over all. Cover and bake in a 400 F. oven for 15 to 20 minutes or until fish flakes easily when prodded in thickest portion with a fork.
Remove from oven; discard lemon slices. Drain pan liquid into a measuring cup; add water, if necessary, to make 1/2 cup. Keep sole warm.
Melt butter in a small pan over medium-high heat; add mushrooms and cook until lightly browned. Stir in flour until bubbly. Gradually add cooking liquid from fish and cook, stirring constantly, until thickened. In a bowl, combine egg yolk with cream and beat; stir in a little of the hot liquid from mushrooms. Add egg mixture to mushroom sauce in pan and cook, stirring constantly, until thickened.
Lift sole onto a warm serving dish. Blend a little of the liquid that collected in fish pan into mushroom sauce to thin it slightly, if needed. Spoon sauce over fish. Serve immediately, garnished with parsley sprigs and lemon wedges.
Yield: 2 servings
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Publisher's Choice...
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OSSO BUCO
4 lb veal cross cut shanks, 1-1/2" thick
2 Tbsp olive oil
1 cup chopped onion
1/2 cup finely chopped carrots
3 cloves garlic, crushed
1 can (14-1/2 to 16 oz) Italian-style diced tomatoes, undrained
1 cup dry white wine
1 tsp dried basil leaves, crushed
Gremolata:
1 Tbsp chopped fresh parsley
2 tsp freshly shredded lemon peel
1/2 tsp finely chopped garlic
1. In Dutch oven*, heat half the oil over medium heat until hot. Add veal shanks (1/3 at a time) and brown evenly, turning occasionally; add remaining oil as needed. Remove shanks; season with 1 teaspoon salt.
2. Add onion, carrots and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile combine gremolata ingredients; set aside.
4. Remove shanks. Skim fat; cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks; sprinkle with gremolata. Serve with remaining sauce.
6 servings.
Source: National Cattlemen's Beef Association
* A large, heavy cast-iron or metal pot with a close fitting lid used for stews, pot roasts, etc.
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