Publisher's Desk...
Good morning and I hope this finds you well. We are just spiffy here in the muggy state of Texas. The weather is perfect. For something; but I??™m not sure what. I know when I open the door and walk to my vehicle that my hair undergoes some changes and my heritage appears to, also. By the time I get to work I only resemble who I saw in the mirror earlier, lol.
We have a good issue for you today. Be sure to read The Mail Box and the request from Arleen about what wine to serve and perhaps send some answers for her. I am a ???consumer??? but not a ???connoisseur???. Any help you can offer is greatly appreciated. In our Crazy Corner, the gals ham it up for you. Enjoy some female humor, won??™t you?
I hope you have a great day whether you are just making a family day of it or working. Take some time to show appreciation for all you have. If, like me, you are going to work, be thankful you have a job. If church is in your plans, remember how fortunate it is to live in a country where going is a freedom. And give thanks for all who sacrificed for it. Take care.
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Enjoy!
Ramblings...
14 Ways to Be a Success in Life!
1. Compliment three people everyday.
2. Watch a sunrise at least once a year.
3. Be the first to say hello.
4. Live beneath your means.
5. Treat everyone as you would want to be treated.
6. Never give up on anybody; miracles happen.
7. Never deprive people of hope; it may be all they have.
8. Pray not for things, but for wisdom and courage.
9. Be tough-minded, but tenderhearted.
10. Be kinder than necessary.
11. Keep your promises.
12. Learn to show cheerfulness, even when you don't feel like it.
13. Remember that overnight success usually takes about fifteen years.
14. Never waste an opportunity to tell people you love them.
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Did You Know?...
Soy Quells Hot Flashes
If you want to cool unpleasant hot flashes, try upping your intake of soy foods. A recent issue of the American Journal of Epidemiology (2001, vol. 153, no. 8) confirms the long-held belief that Japanese women's high soy intake correlates to their low rate of menopause-related hot flashes.
Researchers examined the diets of 1,106 pre-menopausal Japanese women, their mean age 43. The women were divided into three groups, each group averaging a different level of daily soy food intake. Over the subsequent six years, 101 of the women developed moderate-to-severe hot flashes. Women who consumed the most soy during the study had two-thirds fewer warm spells compared with those eating the least soy. Hormone replacement therapy, menopausal status, or other dietary or psychological factors did not affect soy's protective properties, although smoking for 10 years or more mushroomed the hot-flash risk fourfold, and bearing three or more children lowered it 40 percent.
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Hi Maggie, I am not a wine drinker so when a recipe calls for wine I never know what to get. It will say red or white but WHAT do I get????? Can someone please help me. And by the way you are doing a great job. I just want to say THANK YOU. Thanks Arleen
Arleen,
Let??™s rely on the a2z family for an answer here. Certainly one of them is able to answer your question.
~Maggie~
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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:
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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 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...
Assertiveness 101
Shared by Linda, CA
A mild-mannered man was tired of being bossed around by his wife; so he went to a psychiatrist. The psychiatrist said he needed to build his self-esteem, and so gave him a book on assertiveness, which he read on the way home. He had finished the book by the time he reached his house.
The man stormed into the house and walked up to his wife. Pointing a finger in her face, he said,
"From now on, I want you to know that *I* am the man of this house, and my word is law! I want you to prepare me a gourmet meal tonight, and when I'm finished eating my meal, I expect a sumptuous dessert afterward. Then, after dinner, you're going to draw me my bath so I can relax. And when I'm finished with my bath, guess who's going to dress me and comb my hair?"
"The funeral director", said his wife.
Men
Shared by Mary Jane, Stockton, CA
We were on our way to the hospital where our 16-year-old daughter was scheduled to undergo a tonsillectomy. During the ride we talked about how the procedure would be performed.
"Dad," our teenager asked, "how are they going to keep my mouth open during the surgery?"
Without hesitation he quipped, "They're going to give you a phone."
Ole and Lena
Shared by Jean, Syracuse, NY
Ole decided to buy Lena a new car for her birthday.
They shopped and shopped. Finally, Lena found one she liked.
But before signing the papers, Lena looked at the car one more time.
Suddenly, she bristled and walked away, saying she didn't want the car.
She wouldn't even talk about it.
On the way home, Ole said, "Vell, Lena, I tot yew liked dat car. Vat changed yer mind about it?
"Ole, I yust don't vant any car vit XL on it," Lena answered.
"It's bad enuff having dat on my undervear."
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Your Favorites...
CROCKPOT BRUNSWICK CHICKEN
6 to 8 servings
~Submitted by Bev, FL
6 boneless, skinless chicken breast halves
2 quarts of water
1 onion chopped
2 cups of cubed cooked ham
3 potatoes, peeled and diced
2 cans(16oz.) stewed tomatoes
1 package (10oz.) frozen lima beans, partially thawed
1 package (10oz.) frozen whole kernel corn, partially thawed
1 teaspoon sugar
salt and pepper to taste
cooked pasta or rice for serving
Cut chicken into bite size pieces, put in crockpot with water, onion, ham, and
potatoes. Cover and cook on low 4 to 5 hours. Add the tomatoes, beans, corn,
sugar and salt and pepper. Cover and cook on high for 60 minutes. Serve over
pasta or rice.
RICE KRISPIES COOKIES
Temp. 350 degrees and bake 10 to 12 minutes
~Submitted by Helen, North Fort Myers, FL
2 C. butter (1lb) or margarine
2 C. white sugar
2 tsp. Baking soda
2 tsp. cream of tartar
2 tsp. vanilla
3 C flour
1 1/2 C Rice Krispies
Cream butter & sugar, add vanilla, mix well. Add flour, baking soda and cream of
tartar, mix well. Fold in the Rice Krispies. Place heaping tsp. on ungreased
cookie sheet and bake 10 to 12 min. Wait a minute or so before removing from
baking sheet. Sprinkle with powdered sugar while warm (optional).
Enjoy. You can make half the recipe as this makes a large batch.
CHILLED AVOCADO AND CUCUMBER SOUP
~Submitted by Tena, MO
3 cups chicken stock or broth
2 scallions, chopped
3 very ripe avocados, peeled, pitted and mashed with a fork
1 cucumber, peeled, seeded, and chopped
3 cups half and half
1 cup sour cream
2 tablespoons fresh lemon juice to taste
white pepper to taste
snipped fresh dill to garnish
Heat stock with scallions until hot. Remove pan from heat and stir in the
avocado and cucumber. In blender, puree mixture in batches and transfer to large
bowl. Stir in the half and half, sour cream, lemon juice, white pepper, and salt
to taste. Chill, covered for at least 1 hour.
Serves 8.
NEON SPUR CHILI PIE
~Submitted by Treva, NC
4 pounds chili meat, chopped
3-1/2 ounces chili powder
1 ounce paprika
1 ounce cumin
1/2 ounce black pepper
1 ounce chicken bouillon
4 cloves garlic, crushed
1 large onion, chopped
16 ounces tomato sauce
16 ounces water
8 servings corn chips
Grated cheese and onion, for garnish
Brown course-chopped chili meat, and then add all dry seasonings. Saut?© for
about ten minutes. Then stir in remaining liquid ingredients. Heat to slow
simmer stirring often for about one hour or until meat is tender. Serve over a
large bowl of corn chips. Add grated cheese and onion, if desired.
CURRIED EGGPLANT TURNOVERS
Makes 16 turnovers or 8 main-dish servings
~Submitted by Larry Holmes, Ontario, Canada
3 tablespoons olive or salad oil
1 large onion, chopped
1 tablespoon curry powder
1 small eggplant cut into ??-inch pieces
1 15- to 16-ounce can garbanzo beans, drained and chopped
1 medium-sized tomato, diced
1 large egg, separated
?? cup mango chutney, chopped
1 ?? teaspoon salt
2 10- to 11-ounce package piecrust mix
About 2 hours before serving or early in day:
In 5-quart Dutch oven over medium heat, in hot oil, cook onion until tender,
about 10 minutes. Stir in curry powder; cook 1 minute. Into onion mixture, stir
eggplant and ?? cup water; cook over medium heat until eggplant is very tender,
about 20 minutes, stirring often.
When egg plant is done, remove Dutch oven from heat; stir in garbanzos, tomato,
egg white, chutney and salt.
In large bowl, prepare both packages piecrust mix as label directs for 2 crust
pie. Divide dough into 4 pieces; shape each into a ball. On lightly floured
surface, with floured rolling pin, roll one piece of dough into 10-inch square;
cut into quarters.
Preheat over to 400?° F. Place about ?? cup eggplant filling in center of each
dough square. Fold dough over filling to form triangle. Place on ungreased large
cookie sheet. With form, firmly press edges together to seal. Repeat with
another ?? of dough and more filling.
Cut a few short slashed in top of each turnover. In cup, beat egg yolk and 2
tablespoons water. Brush turnovers with some egg-yolk mixture. Bake 15 to 20
minutes until turnovers are golden. Keep warm.
Repeat with remaining dough and filling. Serve turnovers hot. Or, refrigerate
turnovers to serve cold later.
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Heart Healthy...
BACON BRUNCH PIE
2/3 cup Carnation Nonfat Milk Powder
1 cup water
1/2 cup + 1 tablespoon Bisquick Reduced Fat Baking Mix
1/4 cup (one 2-oz jar) chopped pimento, undrained
2 eggs or equivalent in egg substitute
1/2 cup Hormel Bacon Bits
3/4 cup (3-oz) shredded Kraft reduced-fat Cheddar cheese
3/4 cup finely chopped onion
1/8 teaspoon black pepper
Preheat oven to 375 degrees. Spray a 9-inch pie plate with butter-flavored
cooking spray. In a large bowl, combine dry milk powder and water. Add baking
mix, undrained pimento and eggs. Mix well to combine. Stir in bacon bits,
cheese, onion and black pepper. Spread batter into prepared pie plate. Bake for
30 to 40 minutes or until a knife inserted near the center comes out clean. Place pie plate on a wire rack
and let set for 5 minutes. Cut into 6 servings.
Serves 6 - Each serving equals:
HE: 1 Pr, 1/2 Br, 1/3 SM, 1/4 Ve, 1/4 Sl, 13 OC
183 Calories, 7 gm Fa, 14 gm Pr, 16 gm Ca, 607 mg So, 215 mg Cl, 1 gm
DIABETIC: 1 1/2 Mt, 1 St/Ca
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For Two...
ELEGANT PORK CHOPS
2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash pepper
In a skillet over medium heat, brown the pork chops in oil; set aside. In an
ungreased 8-in. square baking dish, combine soup, milk, rice and seasonings; mix
well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes or until
meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes
before serving.
Yield: 2 servings
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Publisher's Choice...
PAN-SEARED YELLOWFIN TUNA
WITH CHILLED SUMMER SALAD
FROM THE MEDITERRANEAN
(See web version of newsletter for
photo!)
TUNA PREPARATION:
Cut 2 - 8 ounce filets of yellowfin tuna. Marinate in extra virgin olive oil,
kosher salt, and fresh pepper and refrigerate briefly. Prepare flour by
combining the following:
1 cup flour
1 tsp fresh parsley, minced
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
salt and white pepper to taste
1/8 cup granulated garlic
1 tsp ground cumin
1/8 cup coarse bread crumbs
1 tsp. grapeseed or olive oil
Dredge tuna in flour mixture and shake off excess. In a non-stick pan, place a
tsp. of grapeseed oil (or olive oil may be substituted) and wait until oil
slightly smokes. Brown off both sides of the tuna, leaving the center slightly
raw. Set aside. Leave pan on burner and toss 1 cup of capers in hot oil until
crispy. Blot on paper towel. Save 3/4 of the capers for salad mixture and set
remaining 1/4 of capers aside.
VINAIGRETTE:
Cook off 5 juniper berries the same way you did capers in 1 tbsp. olive oil in a
non-stick pan until soft. In a food processor with motor running, add juniper
berries and grind. Then add in the following order:
1 cup fresh lemon juice
1.5 cups extra virgin olive oil
salt and pepper to taste
Add any leftover minced herbs from seasoned flour.
SALAD INGREDIENTS:
.5 head fris?©e lettuce (available in specialty stores)
20 haricot verde (French beans) cleaned, blanched, and soaked in ice bath
1 yellow pepper, roasted, ribbed, cleaned, blotted dry, and cut in strips
1 red pepper same as above
5 Red Bliss potatoes, cooked, chilled, and cut in sixths
1 yellow tomato, peeled, seeded, and diced
1 vine ripe tomato, peeled, seeded, and diced
1 cup Kalamata olives pitted and halved.
10 baby carrots, cleaned, blanched, and split or
2 regular carrots sliced, cooked, and chilled
3/4 of the crispy capers
Combine all salad ingredients in a mixing bowl. Reserve 1/2 cup of vinaigrette
and add remaining to the salad. Chill until served.
TO SERVE:
Place tuna in pan with reserved 1/2 cup of vinaigrette and place in oven
preheated to 350 for 5 minutes. Remove salad from refrigerator and arrange on
plate. Place tuna on top of salad. Sprinkle with crispy capers and serve.
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