Publisher's Desk...
Good morning to one and all. I hope this finds you well. We are all fine here and the weather has been gorgeous. I was looking at a weather report and it showed the temperatures in various parts of the US and Canada. Wow! What an array of temperatures the a2z family experiences. Of course, you may be fortunate enough to live in a place where the weather is always nice (or you don??™t leave from your computer screen for very long, lol). I actually enjoy the weather in Texas most of the time. Where I live, it doesn??™t get horribly cold. And, as long as there is air conditioning available, I can tolerate the heat (what do you mean ???using AC is not toleration??™?). But...mosquitoes the size of farm animals is quite another matter!
There is a wide variety in the recipe submissions today. We take you from cookies to marinade to stew and some things in between. There should be something that you??™ll claim for use. We have something to make you think and laugh which rounds it all out for an enjoyable issue.
I hope you have a great day today. I will work my shift early then plan a special diabetic issue in response to the earlier Mail Box request from Polly in Baltimore, MD. BTW...how about us hearing from you soon?
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Enjoy!
Ramblings...
LIVING AND GIVING
Whatever you give away today
or think or say or do
will multiply about ten fold
and then return to you.
It may not come immediately
nor from the obvious source
but the law applies unfailingly,
through some invisible source.
Whatever you feel about another
be it love or hate or passion
will surely bounce right back to you
in some clear (or secret) fashion.
If you speak about some person
a word of praise or two
soon, tens of other people
will speak kind words of you.
Our thoughts are broadcasts of the soul,
not secrets of the brain.
Kind ones bring us happiness
petty ones, untold pain.
Giving works as surely
as reflections in a mirror.
If hate you send, hate you'll get back
but loving brings love nearer.
Remember as you start this day
and duty crowds your mind
that kindness comes so quickly back
to those who first are kind.
Let that thought and this one
direct us through each day.
The only things we ever keep
are the things we give away.
~Author Anonymous~
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Did You Know?...
WORLD'S EASIEST QUIZ
Shared by Mary Jane, Stockton, CA
(Passing requires 4 correct answers)
1 How long did the Hundred Years War last?
2 Which country makes Panama hats?
3 From which animal do we get catgut?
4 In which month do Russians celebrate the October Revolution?
5 What is a camel's hair brush made of?
6 The Canary Islands in the Pacific are named after what animal?
7 What was King George VI's first name?
8 What color is a purple finch?
9 Where are Chinese gooseberries from?
10 What is the color of the black box in a commercial airplane?
All done?
Check your answers below!
ANSWERS TO THE QUIZ
1 How long did the Hundred Years War last?----116 years
2 Which country makes Panama hats?----Ecuador
3 From which animal do we get cat gut?---Sheep and Horses
4 In which month do Russians celebrate the October Revolution?----November
5 What is a camel's hair brush made of?---Squirrel fur
6 The Canary Islands in the Pacific are named after what animal?---Dogs
7 What was King George VI's first name? ---Albert
8 What color is a purple finch? ---Crimson
9 Where are Chinese gooseberries from? ----New Zealand
10 What is the color of the black box in a commercial airplane?---Orange, of course.
What do you mean you failed?
Pass this on to some other brilliant friends
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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.
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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 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...
Healthy Eating
Shared by Richard K, Bradenton, FL
Questions and Answers from the first nutrition expert I've found who seems to
make sense:
From: Dr. Buford Teapotts, MD.
Q: I've heard that cardiovascular exercise can prolong life. Is this true?
A: Your heart is only good for so many beats, and that's it... don't waste them
on exercise. Everything wears out eventually. Speeding up your heart will not
make you live longer; that's like saying you can extend the life of your car by
driving it faster. Want to live longer? Take a nap.
Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn.
And what are these? Vegetables. So a steak is nothing more than an efficient
mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef
is also a good source of field grass (green leafy vegetable) and a pork chop can
give you 100% of your recommended daily allowance of vegetable slop.
Q: Is beer or wine bad for me?
A: Look, it goes to the earlier point about fruits and vegetables. As we all
know, scientists divide everything in the world into three categories: animal,
mineral, and vegetable. We all know that beer and wine are not animal, and they
are not on the periodic table of elements, so that only leaves one thing, right?
My advice: Have a burger and a beer and enjoy your liquid vegetables.
Q: How can I calculate my body: fat ratio?
A: Well, if you have a body, and you have body fat, your ratio is one to one. If
you have two bodies, your ratio is two to one, etc.
Q: What are some of the advantages of participating in a regular exercise
program?
A: Can't think of a single one, sorry. My philosophy is: No Pain...Good.
Q: Aren't fried foods bad for you?
A: You're not listening. Foods are fried these days in vegetable oil. In fact,
they're permeated in it. How could getting more vegetables be bad for you?
Q: What's the secret to healthy eating?
A: Thicker gravy.
Q: Will sit-ups help prevent me from getting a little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger. You should only
be doing sit-ups if you want a bigger stomach.
Q: Is chocolate bad for me?
A: Are you crazy? HELLO? Cocoa beans... another vegetable!
Well, I hope this has cleared up any misconceptions you may have had about food
and diets. Have a cookie... flour is a veggie! One more thing: When life hands
you lemons, ask for a bottle of tequila and some salt.
Q & A
Shared by Linda, CA
Q. What are the ideal measurements for a man?
A. 80-20-102.
80 years old, 20 million in the bank, and a 102 degree fever.
Bigger in Texas?
Shared by Larry Holmes, Ontario, Canada
A Texan farmer goes to Australia for a vacation.
There he meets an Aussie farmer and gets talking.
The Aussie shows off his big wheat field and the Texan says, "Oh! We have wheat fields that are at least twice as large."
Then they walk around the ranch a little, and the Aussie shows off his herd of cattle. The Texan immediately says, "We have longhorns that are at least twice as large as your cows."
The conversation has, meanwhile, almost died when the Texan sees a herd of kangaroos hopping through the field. He asks, "And what are those?"
The Aussie, fed up with the Texan's bragging replies with an incredulous look, "What, don't you have any grasshoppers in Texas?"
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Your Favorites...
SPANISH CHICKEN STEW
~Submitted by Jessica, Corfu, Greece
2 tbsp. olive oil
1 med. onion, cut in wedges
1 green pepper, cut in 1-inch pieces
1 med. clove garlic, crushed
1 (29 oz.) can whole tomatoes in puree
1/2 c. chicken broth
1/2 tsp. dried thyme leaves
1 1/2 lb. boneless chicken thighs, cut in 2-inch pieces
1/2 lb. boiled ham, cut in 1/4-inch strips
2 (7 oz.) jars marinated artichoke hearts, drained
1 c. frozen peas, thawed
1/2 c. pitted black olives, sliced
In microwave-safe, 3-quart casserole, cook oil, onion, pepper and garlic on high
for 2 minutes. Add tomatoes, broth, thyme and 1/2 teaspoon salt; mix well. Add
chicken pieces; stir. Cover with plastic wrap, turning back one corner to vent.
Cook on high for 10 minutes, stirring twice. Add ham, artichoke hearts, peas and
olives; cover and cook on high for 3 minutes. Serve over cooked noodles or rice,
if desired. Makes 8 servings.
BOURBON MARINADE
~Submitted by Tena, MO
1/3 cup bourbon
?? cup soy sauce
?? cup brown sugar
1 large onion, chopped
3 tablespoons Dijon-style mustard
1 teaspoon Worcestershire sauce
Combine ingredients and use to marinate pork, beef, or chicken in refrigerator
overnight. Can also baste while grilling. Makes about 1 cup.
GRANIT?‰ DE FRUITS
(Fruit or berry ice)
~Submitted by Larry, Ontario, Canada
3 pounds berries or fruits*
1 ?? cups fine granulated sugar (fruit sugar)
*Strawberries, raspberries, or soft flesh fruits
such as peaches or nectarines.
If berries such as strawberries are used, remove stems. Wash and drain well. If
fruits such as peaches are used, peel them and remove pits. Weigh the fruits:
there should be 3 pounds. Cut the flesh into sections.
Add the berries or prepared fruit to the container of a food processor. Blend to
a fine pur?©e. There should be slightly more than 6 cups.
Empty the pur?©e into a large mixing bowl. Add the sugar, starting with 1 cup.
The amount of sugar will depend on the sweetness of the berries and individual
taste. Add, if desired half a cup or more of the sugar. Blend well.
Put the mixture into the container of an electric or hand-turned ice-cream
freezer and freeze according to manufacturer??™s instructions.
Makes 12 or more servings.
MEAT LOAF AND GRAVY
~Submitted by Linda, CA
1 lb of ground beef
1 pkg dehydrated onion soup mix
1 can cream of mushroom soup
1 t. garlic powder
Pre-heat oven to 350. On a 22 inch piece of foil, mix beef and soup mix plus
garlic. Do not tear the foil. Form into a loaf, and pour over soup wrap loosely
in the foil. Place on a baking sheet. Bake for one hour and twenty minutes. As
the loaf bakes it makes it's own gravy.
COCONUT MACAROONS
~Submitted by Jean, Syracuse, NY
If you love coconut, you'll find that these macaroons are delicious and very
easy to make!
Servings: Makes about 4 dozen
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Ingredients:
2 (7-ounce) packages (5 1/3 cups) flaked coconut
1 (14-ounce) can Eagle Brand?® Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Instructions:
Preheat oven to 350?°.
In large bowl, combine coconut, Eagle Brand?® and extracts; mix well.
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased
baking sheets; garnish as desired.
Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove
from baking sheets (macaroons will stick if allowed to cool.) Store loosely
covered at room temperature.
Notes: Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate
candy star or drop in center of each macaroon immediately after baking.
Tip: To reduce cost, omit 1 (7-oz.) package coconut and substitute 2 cups fresh
bread crumbs (4 slices).
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Heart Healthy...
MARY'S CHOCOLATE CHIP COOKIES
Yield: 3 dozen cookies
~Submitted by: Evelyn, IA
1/4 tsp. salt
1/2 tsp. baking soda
1 cup flour, sifted
1/2 cup diet margarine
3/4 cup Splendid
1/2 tsp. vanilla extract
1 egg, beaten
1/2 cup semisweet chocolate chips
1/2 cup nuts, if desired
Preheat oven to 375 F. Sift salt, baking soda, and flour together. Cream
margarine; add sweetener, vanilla, and egg; blend well. Add flour mixture; beat
well. Stir in chocolate chips; add nuts (if desired). Drop by level spoonfuls
onto a lightly greased baking sheet. Bake about 10 minutes.
Exchanges per serving: 1 cookie= 1/4 Bread, 1/2 Fat, without nuts=1 Fat, 1/4
Bread, with nuts
Calories per serving: 40 without nuts; 50 with nuts
Source: RECIPES FOR DIABETICS by Billie Little
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For Two...
OVEN FRIED CHICKEN FOR ONE OR TWO
~Submitted by Jean, Syracuse, NY
For 1:
3/4 lb. chicken pieces
2 tbs. bread crumbs or wheat germ
2 tbs. grated Parmesan cheese
1/8 ea. tsp. paprika
1/8 tsp. salt, pepper
2 tbs. buttermilk or melted butter
For 2:
1?? lb. chicken pieces
1/4 cup bread crumbs or wheat germ
1/4 cup grated Parmesan cheese
1/4 tsp. paprika
1/4 ea. tsp. salt, pepper
1/4 cup buttermilk or melted butter
Wash chicken and dry with paper towels. Combine breadcrumbs with cheese and
seasonings. Dip chicken in buttermilk and then roll in crumb mixture. Place in a
well-buttered baking dish. Bake in a 350-degree oven for 1 hour.
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Publisher's Choice...
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
(See web version of newsletter for
photo!)
Creamy potatoes are baked in a casserole.
2 pounds medium-size russet potatoes
3/4 cup half and half
2 tablespoons (1/4 stick) butter
1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
3 tablespoons chopped fresh Italian parsley
Preheat oven to 375?°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Preheat oven to 425?°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
Makes 6 servings.
Source: Bon App?©tit - March 2002
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