Publisher's Desk...
Good morning and welcome to your daily dose of A to Z Recipes. I have a special meeting to attend at my son??™s school this morning with school district educators and specialists to plan his next school year. Parents of children like Trey do this at least 3 times yearly. Afterwards, I will have time to work on some upcoming a2z projects including the theme issue. A couple more theme recipes have trickled in but if you have not sent yours, please do as there is room.
We have a lot for you in today??™s issue plus something very special in our Ramblings section. It is a most powerful message and very dear to me. As a matter of fact, it rests on the wall that backs my desk; the very wall I look upon when I contemplate what to write here. It is a daily reinforcement for me. It keeps me going and keeps issues of A to Z Recipes coming to you every day. Please take a few moments to read it and you may see the struggling publisher of a daily newsletter. You may also see the mother of a ???special needs??? child; the life-long public safety professional who gives when there is nothing left to give; the friend whose face you have never seen. In addition to the aforementioned people (all me, of course) you may see yourself... It is a beautiful piece and I
thank Larry for passing it along to share with you.
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Enjoy!
Ramblings...
I Believe
Shared by Larry Holmes, Ontario, Canada
I believe-
that we don't have to change friends
if we understand that friends change.
I believe-
that no matter how good a friend is,
they're going to hurt you every once in a while and
you must forgive them for that.
I believe-
that true friendship continues to grow,
even over the longest distance.
Same goes for true love.
I believe-
that you can do something in an instant
that will give you heartache for life.
I believe-
that it's taking me a long time
to become the person I want to be.
I believe-
that you should always leave loved ones
with loving words. It may be the last
time you see them.
I believe-
that you can keep going
long after you can't.
I believe-
that we are responsible for what we do,
no matter how we feel.
I believe-
that either you control your attitude
or it controls you.
I believe-
that regardless of how hot and
steamy a relationship is at first,
the passion fades and there had
better be something else to take its place.
I believe-
that heroes are the people
who do what has to be done
when it needs to be done,
regardless of the consequences.
I believe-
that money is a lousy way of keeping score.
I believe-
that my best friend and I can do anything
or nothing and have the best time.
I believe-
that sometimes the people you expect
to kick you when you're down,
will be the ones to help you get back up.
I believe-
that sometimes when I'm angry
I have the right to be angry,
but that doesn't give me
the right to be cruel.
I believe-
that just because someone doesn't love
you the way you want them to doesn't
mean they don't love you with all they have.
I believe-
that maturity has more to do with
what types of experiences you've had
and what you've learned from them
and less to do with how many
birthdays you've celebrated.
I believe-
that it isn't always enough to be
forgiven by others. Sometimes you
have to learn to forgive yourself.
I believe-
that no matter how bad your
heart is broken the world doesn't stop for
your grief.
I believe-
that our background and circumstances
may have influenced who we are,
but we are responsible for who
we become.
I believe-
that just because two people argue,
it doesn't mean they don't love each other
And just because they don't argue,
it doesn't mean they do.
I believe-
that you shouldn't be so eager
to find out a secret.
It could change your life forever.
I believe-
that two people can look at the exact
same thing and see something totally different.
I believe-
that your life can be changed
in a matter of hours
by people who don't even know you.
I believe-
that even when you think you
have no more to give,
when a friend cries out to you
you will find the strength to help.
I believe-
that credentials on the wall
do not make you a decent human being.
I believe-
that the people you care about most in life
are taken from you too soon.
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Did You Know?...
PASTA! PASTA! PASTA!
Pasta was invented by the Chinese as early as 5000 B.C. There are more than 600 pasta shapes produced worldwide, with the most popular being spaghetti.
Did You Know?
In 18th century England, macaroni was a synonym for perfection and excellence. That's why, for example, the feather in Yankee Doodle's cap was called "macaroni." In fact, the word "macaroni" means "dearest darlings" in Italian.
One cup cooked spaghetti provides about 200 calories, 40 grams of carbohydrates, less than one gram of total fat, no cholesterol and only one gram of sodium when cooked without salt.
According to Miss Manners (a.k.a. Judith Martin), a fork is the only utensil that may be used to eat spaghetti while anyone is looking.
Egg noodles contain egg; almost all other dry pasta shapes do not. By federal law, a noodle must contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn't a noodle.
Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.
Can't get your fill of Pasta Trivia? Visit the National Pasta Association's website, I Love Pasta!
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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.
Click here to submit an item for posting in this section.
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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 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 this 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
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Crazy Corner...
Doggie Contest
Shared by Jean, Syracuse, NY
Three handsome male dogs are walking down the street when they see a beautiful, enticing, female Poodle. The three male dogs fall all over themselves in an effort to be the one to reach her first, but end up arriving in front of her at the same time. The males are speechless before her beauty, slobbering on themselves and hoping for just a glance from her in return.
Aware of her charms and her obvious effect on the three suitors, she decides to be kind and tells them "The first one who can use the words "liver" and "cheese" together in an imaginative, intelligent sentence can go out with me."
The sturdy, muscular black Lab speaks up quickly and says "I love liver and cheese." "Oh, how childish," said the Poodle. "That shows no imagination or intelligence whatsoever."
She turned to the tall, shiny Golden Retriever and said "How well can you do?" Um. I HATE liver and cheese," blurts the Golden Retriever.
"My, my," said the Poodle. "I guess it's hopeless. That's just as dumb as the Lab's sentence." She then turns to the last of the three dogs and says, "How about you, little guy?"
The last of the three, tiny in stature, but big in fame and finesse, is the Taco Bell Chihuahua. He gives her a smile, a sly wink, turns to the Golden Retriever and the Lab and says, "Liver alone. Cheese mine."
Making It Up To Her
Shared by Mary Jane, Stockton, CA
A woman and her husband have a really bad fight. He goes off to work the next day without talking to her, but she doesn't care -- she's busy doing her things around the house.
All of the sudden, around 1:00 in the afternoon, the doorbell rings.
She goes to the door and opens it and there is a young delivery guy from the local florist shop with an enormous, beautiful bouquet of long-stemmed red roses from her husband.
She says to the delivery guy with disgust, "Oh CRAP!"
The delivery guy says, "What's a matter lady? You don't like roses?"
She replies, "Yeah, I like roses, but do you know what this means?"
He says, "No, Lady, what does this mean?"
She explains, "It means for the next two weeks I'll be laying on my back with my legs in the air."
He replies, "Geez, Lady, don't you have a vase?"
This COULDN'T be a Texas Cowboy
Shared by Richard K, Bradenton, FL
The cowboy walked into the tack shop. "How much for a pair of spurs?" he asked the sales clerk.
"Forty dollars."
The cowboy looked in his wallet, thought for a moment, then pulled out a twenty. "I'll take one spur."
"What'll you do with just one?" the clerk asked.
The cowboy replied, "I figger if I can get one side of the horse movin', the other side'll go too."
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Your Favorites...
FREEZER COLESLAW
~Submitted by Mary B, MI
3 to 4 LB shredded cabbage
2 tsp. salt
1 chopped green pepper
1 chopped carrot
1 cup vinegar
1/4 cup water
1 1/2 cups sugar
1 tsp. each mustard seed and celery seed
Sprinkle salt over shredded cabbage, stir well and let cure 1 hour. Squeeze
juice out of cabbage and add chopped pepper and carrots. Boil remaining
ingredients and pour over the slaw. This will keep 3 weeks in the refrigerator
and longer in the freezer. We like it with a little ice still evident.
PORK CHOPS ZINGARA
Serves 4
~Submitted by Christine, Block Island, RI
4 Loin pork chops
1 small White onion, chopped
1/4 pound Mushrooms, julienned
1 cup Tomato sauce
2 tablespoons Ham, cooked and julienned
3 tablespoons Dry sherry
Salt and pepper To taste
METHOD OF PREPARATION
1. In a lightly greased skillet, brown the chops on both sides over brisk heat.
Cover, reduce the heat and cook slowly until the chops are almost
tender, about 20 minutes.
2. Add the onion and mushrooms and cook slowly, covered, until the chops are
tender and the onion is soft, about five minutes.
3. Add the tomato sauce. Heat until simmering. Add the remaining ingredients.
4. Serve at once. If desired, finish off by adding bits of butter to the sauce
just before serving and swirling it in to give the sauce a gloss.
CROCKPOT SPANISH CHICKEN
4 to 6 servings
~Submitted by Bev, FL
1 medium chicken, about 4 pounds, cut into serving pieces
salt and pepper
1/2 cup diced carrot
1 large onion, diced
1 cup frozen green beans
1 can (4oz.) sliced mushrooms
1/2 teaspoon tarragon
1/2 teaspoon of savory
1/4 teaspoon garlic powder
1 can (16oz.) stewed tomatoes
salt and pepper to taste
1/3 cup long grain rice
1/2 cup of water
Arrange chicken in bottom of crockpot. Add the carrot, onion, beans, mushrooms,
tarragon, savory, garlic powder, tomatoes and salt and pepper.
Cover and cook on low 4 hours. Stir in rice and water and continue cooking for
an additional 2 to 3 hours, stir occasionally.
SHRIMP AND RICE, CREOLE STYLE
Serves 4
~Submitted by Ann, FL
1 onion, sliced
1 green pepper
1/4 cup water
Salt and pepper
i cup canned tomatoes
1/2 cup sliced mushrooms
1 pound cooked and cleaned shrimp
1/4 cup margarine
1/4 cup raw rice
Slowly cook onion, pepper, mushrooms, rice, margarine and water in covered
saucepan about 35 minutes or until tender; season to taste.
Add tomatoes and shrimp; cook 5 minutes.
Source: Woman's Day Kitchen, 1948
WARM FUDGE CAKE
~Submitted by Treva, NC
1 1/4 cups sugar, divided
1 cup all-purpose flour
1/2 cup cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
2 teaspoons vanilla
1/3 cup light brown sugar
1 1/4 cups hot water
To begin combine flour, 3/4 cup of the sugar, 1/4 cup of the cocoa, the baking
powder and the salt in a bowl and mix until well blended.
Next blend in the milk, melted butter and vanilla. Blend with an electric beater
until you have a smooth batter. It will be somewhat thick, like brownie batter.
Spread the batter in a 9" x 9" square baking dish and set aside.
In a separate bowl combine the remaining 1/2 cup sugar, the brown sugar and the
remaining 1/4 cup cocoa.
Dust this mixture over the batter in the baking dish.
Now pour the hot water over the top of the batter and sugar mixture. Do not stir
it in, allow it to sit on top of the batter.
Put the baking dish in a preheated 350 degrees F oven and bake for 40 minutes or
until the center is almost set.
When it is done baking, remove it from the oven and allow it to stand for about
15 minutes. But be sure to serve it hot.
Scoop into dessert dishes, spooning the sauce from the bottom of the pan over
the top of each serving.
Top with fresh whipped cream.
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Heart Healthy...
LOW-CAL YOGURT DRESSING
~Submitted by Larry Holmes, Ontario, Canada
1/2 cup plain yogurt
1 tablespoon honey
2 tablespoons lemon juice
1/4 teaspoon salt
Beat until smooth. Makes about 2/3 cup.
About 14 calories per tablespoon.
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For Two...
CRISPY HERBED CHICKEN
Ingredients:
1/2 cornmeal
1/4 c. flour
2 T. grated parmesan cheese
1-1/2 t. Italian seasoning
1/2 t. garlic powder
salt & pepper
2 boneless, skinless, chicken breast
1/2 c. skim milk
butter flavor-cooking spray
Instructions:
Heat oven to 400 degrees.
Combine dry ingredients.
Dip chicken into milk; coat with corn meal mixture.
Pam both sides of chicken.
Place chicken on a cookie sheet that has been sprayed with non-stick cooking
spray.
Bake 30 minutes or until brown & tender
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Publisher's Choice...
TERIYAKI PASTA WITH PEAS AND STRAW MUSHROOMS
Serves 6
(See web version of newsletter for
photo!)
1 pound of your favorite pasta shape, uncooked
1 tbsp. vegetable oil
1 1-inch piece fresh ginger, minced, or 2 tsp. dried ginger
3 cloves garlic, minced
1/4 cup teriyaki sauce
3 1/2 cups low-sodium chicken broth, skimmed of fat, divided
2 tbsp. cornstarch
1 8-oz. can straw mushrooms, drained*
1 4-oz. can water chestnuts, drained and finely diced
1 cup frozen peas
Prepare pasta according to package directions; drain.
In a large, non-reactive (non-aluminum) saucepan, mix together vegetable oil,
sesame oil, ginger, garlic and teriyaki sauce. Bring mixture to a simmer over
medium heat and cook until aromatic and sizzling, about 3 minutes.
In a small bowl, stir together 1/4 cup of the chicken broth and the cornstarch
until cornstarch dissolves. Stir the remaining chicken broth into the teriyaki
sauce mixture and bring to a boil. Slowly stir in dissolved cornstarch and let
simmer for 3 minutes.
Add mushrooms, water chestnuts and peas to sauce and cook until vegetables are
heated through. Toss the sauce with cooked pasta and serve.
*Straw mushrooms can be found with the Asian foods in your supermarket.
Each Serving Provides:
667 Calories
22.4 g Protein
120 g Carbohydrates
10.3 g Fat
1.2 mg Cholesterol
868 mg Sodium
Calories from Fat 14%
See Thru Universal Lid
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