Publisher's Desk...
Good morning. I hope this finds you well. In our neck of the woods, it has been warm and mostly sunny. And, at work, it has been extremely busy. So, as you might guess, I have been really tired when I get home each night. I will change schedules in a few days and will be working nights for a month again. Of course, it will take me a couple of weeks to get used to that schedule (just about the time to switch back to days, lol). Well, I can??™t complain too much as I am fortunate to work at a job I love (even if I hate the hours). I know in every situation there is some bad with the good.
Speaking of bad with the good...it appears that yesterday??™s issue on diabetic recipes and information reached (at least) two readers in a widened format. For the life of me, I do not know what gives. Since I don??™t know what it wrong, I am hard-pressed to fix it. The issue received in my mail box did not have anything out of the ordinary. So, I will work on it (hopefully) tonight when I get home from work. If I can locate what caused their viewing difficulties, I will re-post it tomorrow. It is a safe assumption that others may have experienced the same problems and did not write me. The content was important enough to salvage. I will fix it and re-post it as soon as possible. Accept my apologies. You have no idea how much I had hoped for it to be something helpful to those
in need of diabetic recipes and information. Please bear with me, folks.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
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The print is much larger and in bolder type for those with vision impairments, too.
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Enjoy!
Ramblings...
TEN MORE COMMANDMENTS
1. Thou shalt not worry, for worry is the most unproductive of all human
activities.
2. Thou shalt not be fearful, for most of the things we fear never come to pass.
3. Thou shalt not cross bridges before you come to them, for no one yet has
succeeded in accomplishing this.
4. Thou shalt face each problem as it comes. You can only handle one at a time
anyway.
5. Thou shalt not take problems to bed with you, for they make very poor
bedfellows.
6. Thou shalt not borrow other people's problems. They can better care for them
than you can.
7. Thou shalt not try to relive yesterday for good or ill, for it is forever
gone. Concentrate on what is happening in your life and be happy now!
8. Thou shalt be a good listener, for only when you listen do you hear different
ideas from your own. It is hard to learn something new when you are talking, and
some people do know more than you do.
9. Thou shalt not become bogged down by frustration, for ninety percent of it is
rooted in self-pity and will only interfere with positive action.
10. Thou shalt count thy blessings, never overlooking the small ones, for a lot
of small blessings add up to a big one!
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Did You Know?...
Planning A Perennially Pleasing Flower Garden
With the right plants, a garden can be one of the most beautiful places on earth. On the other hand, the wrong combination of plants can be disastrous. If you're not sure how to plan your garden, take heart. Creating a pleasing palette of plants is easier than you imagined!
Let's take a closer look at three of the factors involved in planning a garden: bloom time, color, and size. Once you understand how these elements work, you'll be amazed how simple it is to plan the perfect garden.
BLOOM TIME
One of your first considerations when planning a garden should be bloom time. Think about what time of year you'd like to see the most flowers. Do you look forward to springtime blooms, autumn color, or an ongoing flower show? If you choose your plants carefully, you can have color in any season--even in the midst of winter.
You'll also want to consider when you spend the most time at home. For example, if you're away all summer, it makes sense to choose a garden that blooms in spring or fall, when you'll be able to enjoy the blooms.
You'll also want to think about what your plants will look like after they bloom. Even if you're only interested in spring blooming bulbs, you may want to plant some flowers and foliage to camouflage the bulbs after they've bloomed.
There are several ways to extend your garden's bloom time. Look for flowers that bloom more than once per year, or choose different cultivars that bloom at different times during the year. Planting groups of plants at two-week intervals will also extend your bloom time.
Remember that there's more to a garden than its flower. You can keep your garden bright and cheerful all winter by choosing plants with showy fall foliage, evergreen leaves, berries or seed pods.
COLOR
Color is one of the most exciting aspects of any garden. Your garden may bloom in every color of the rainbow... or just one or two. But before you start mixing colors, let's review the basics of color theory. Warm colors, such as the reds and yellows of tulips and narcissus, seem to "pop" toward the front of a landscape, while cool colors, like the hues of purple violets or blue iris, recede into the background. Neutral colors, such as grey and brown, go with everything and help to unify competing colors. In the garden, green also works as a neutral color.
Mixing opposite colors, such as red and green or yellow and violet, makes each color stand out even more, while combining colors from the same "family," such as blue and green or yellow and orange, makes a more harmonious color scheme.
Experiment with colors by cutting a few pictures out of garden catalogs and rearranging them. To help tie different sections together, repeat a few colors throughout the garden. Try cool colors with a few sparks of warm colors, or warm colors with a few cool colors. Multicolored flowers can also give you a few clues about mixing colors. After all, who knows better than Mother Nature?
Whatever color scheme you decide upon, it's important to plant in masses of color. In other words, plant each flower in groups of at least three. Otherwise, the different colors may not have much impact.
SIZE
When choosing your plants, don't forget to consider the size. Keep tall plants toward the back of borders with shorter plants at the front. A tall, lacy plant can be treated as a short plant since you'll be able to see other plants through its foliage.
Remember that a tall, bushy plant may look short and spindly for the first year or two. Try planting a group of young plants and thinning them out as they mature, or fill in the empty spaces with annuals. To keep the garden interesting, try to provide a variety of sizes all season long.
Bloom time, color and size are among the most common reasons for choosing plants, but they aren't the only reasons. You may select a certain plant because of its fragrance, texture, culinary value, or an number of other reasons.
Whatever your preferences, a little planning is all it takes to ensure a gorgeous garden.
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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.
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Next Monthly Theme...
Theme to be announced Tuesday, March 3oth
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 May's theme issue is Friday, April 30th.
Theme recipes must have subject: "(To be announced)" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Man is Like an Automobile....
Shared by Jean, Syracuse, NY
~ As it gets older, the differential starts slopping, and the U-joints get worn,
causing the drive shaft to go bad.
~ The transmission won't go into high gear and sometimes has difficulty getting
out of low. Overdrive is out of the question!
~ The cylinders get worn and lost compression, making it hard to climb the
slightest incline. When it is climbing the tappets clatter and ping to the point
where one wonders if the old bus will make it to the top.
~ The carburetor gets fouled with pollutants and other matter, making it hard to
get started in the morning. His gas fumes can kill ya!
~ It is hard to keep the radiator filled because of the leaking hose. His frame
has a big bow in the middle too. The thermostat goes out, making it difficult to
reach operating temperature. The headlights grow dim, and the battery needs
constant recharging.
~ His shifter is stuck in the down position which is the 'low position' and ya
can't get anywhere that way.
~ But if the body looks good, we can keep it washed and polished, giving the
impression it can compete with newer models and make one more trip down the
primrose lane before the head gasket blows.
Communications:
Shared by Larry Holmes, Ontario, Canada
A man is a person who, if a woman says, ???Never mind, I'll do it myself??? lets
her.
A woman is a person who, if she says to a man, ???Never mind, I'll do it myself,???
and he lets her; gets mad.
A man is a person who, if a woman says to him, ???Never mind, I'll do it myself,???
and he lets her and she gets mad; says, ???Now what are you mad about????
A woman is a person who, if she says to a man, ???Never mind, I'll do it myself???
and he lets her and she gets mad, and he says, ???Now what are mad about???? says,
???If you don't know I'm not going to tell you.???
The Taxi Driver
Shared by Richard K, Bradenton, FL
A passenger in a taxi tapped the driver on the shoulder to ask him something. The driver screamed, lost control of the cab, nearly hit a bus, drove up over the curb, and stopped just inches from a large plate glass window. For a few moments everything was silent in the cab, then the driver said, "Please, don't ever do that again. You scared the daylights out of me."
The passenger, who was also frightened, apologized and said he didn't realize that a tap on the shoulder could frighten him so much, to which the driver replied, "I'm sorry, it's really not your fault at all. Today is my first day driving a cab. I have been driving a hearse for the last 25 years."
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Your Favorites...
CHOCOLATE BUTTERSCOTCH SQUARES
~Submitted by Linda, CA
Graham crackers
1 cup butter or margarine
1 cup brown sugar
1/2 cup chopped walnuts (optional)
1 bag semi sweet chocolate chips
Line a 9 x 13 inch cookie sheet with graham crackers. Melt butter. Add brown
sugar. Boil for 3 minutes; stirring constantly. Sprinkle walnuts over crackers.
Pour butterscotch mixture over crackers and nuts. Bake at 350?° for 10 minutes.
Sprinkle chocolate chips over mixture. Let chips melt. Smooth over top. Cool
slightly. Cut into 1 inch squares.
CHICKEN FRANCAISE
~Submitted by Tena, MO
4 large skinless boneless chicken breast halves (2 lb total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken
with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not
smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a
time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow
bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting
excess drip off, then fry, turning over once, until golden brown and just cooked
through, about 4 minutes total. Transfer to a plate lined with paper towels and
keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour
off and discard oil, then wipe skillet clean and heat butter over low heat until
foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring
occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in
parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce
over chicken and top with lemon slices.
Makes 4 servings.
SENEGALESE SOUP
~Submitted by Barbara, Chula Vista, CA
Serves 4 to 6
1/4 cup chopped onion
1 medium clove of garlic, minced
2 teaspoons curry powder
1 tablespoon butter OR margarine
1 can (11 1/4 ounces) condensed green pea soup
1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 soup cans milk
cucumber OR apple slices
In a saucepan, cook onion with garlic and curry in butter until tender.
Gradually blend in soups and milk until smooth. Cook 5 minutes; stir now and
then.
Chill. Stir before serving. Thin with additional milk, if desired. Garnish with cucumber or apple slices.
BUTTER-NUT BRITTLE
~Submitted by Jean, Syracuse, NY
2 c sugar
1 c light corn syrup
1 c water
3 c unsalted dry roasted mixed nuts
2 T butter or margarine
2 tsp vanilla
2 tsp baking soda
Mix sugar, syrup and water in a large heavy saucepan. Cover and heat to boiling.
Uncover and cook rapidly to 236?° on candy thermometer. (Soft ball stage)
Stir in nuts slowly, keeping mixture bubbling.
Cook rapidly, stirring constantly, to hard ball stage. (280?°)
Stir in butter continue cooking to 300?° (A teaspoon of syrup dropped in cold
water will separate into hard and brittle threads) Remove from heat. Stir in
vanilla: sprinkle soda over top quickly, then stir vigorously about 15 seconds
or until mixture is puffy.
Pour at once into greased baking pan 15x10x1???. Cool completely. Break into bite
size pieces. Store in a container that has a tight fitting lid. Can be made
weeks ahead of the holidays.
STEAK WITH MARROW SAUCE
AND STUFFED MUSHROOMS
(Steak the French Way)
~Submitted by Larry Holmes, Ontario, Canada
2 ?? pounds round steak, 1 ??-inch thick - OR -
3-pound sirloin steak
2 tablespoons coarsely ground pepper
Stuffed Mushrooms:
8 fresh large mushrooms
?? cup butter
1 ?? tablespoons finely chopped green pepper
1 ?? tablespoons finely chopped onion
?? cup fresh bread cubes (1/4 inch)
?? teaspoon salt
1/8 teaspoon pepper
dash cayenne
Marrow Sauce:
2 large marrowbones (about 1 ?? pounds)
3 tablespoons butter
6 shallots, chopped
1 tablespoon flour
1 ?? cup red wine
1 tablespoon chopped parsley
?? teaspoon dried thyme leaves
?? teaspoon salt
2 tablespoons butter
1 shallot, chopped
1 teaspoon chopped parsley
?? teaspoon salt
watercress
Wipe steak with damp paper towel. Sprinkle both sides with pepper; use rolling
pin to press in well. Let meat stand 30 minutes. Prepare stuffed mushrooms:
Preheat oven to 350?° F. Wipe mushrooms with damp cloth. Remove stems and chop
fine. Set aside.
Heat 3 tablespoons butter in large skillet. Saut?© mushroom caps on bottom side 2
minutes; remove. Arrange, rounded side down, in shallow pan. Heat 1 tablespoon
butter in same skillet. Saut?© stems, green pepper and onion until tender, about
5 minutes.
Stir in bread, seasonings. Fill mushrooms, mounding. Make marrow sauce: in
kettle, bring 2 quarts water to boiling; add marrowbones; bring back to boil;
reduce heat; simmer covered, 10 minutes. Remove bones; cool. Take out marrow
and chop.
In 3 tablespoons butter in small saucepan, saut?© shallots, stirring, until
transparent, about 5 minutes. . Remove from heat; stir in flour. Cook over low
heat, stirring, 1 minute. Slowly add wine, stirring. Add 1 tablespoon parsley,
the thyme, ?? teaspoon salt. Simmer gently 10 minutes. Add marrow.
Remove from heat.
Meanwhile, bake mushrooms 15 minutes. In 2 tablespoons hot butter in heavy
skillet, saut?© shallot and parsley 1 minute. Add steak; cook over medium heat 10
minutes, turn once, for rare. Cook 5 minutes for medium rare. Place on carving
board; sprinkle with salt. Pour ?? cup marrow sauce into skillet; bring to
boiling, stirring to loosen browned bits. Add rest of sauce; heat. Slice steak
thinly on the diagonal. Garnish with watercress.
Serves 8 persons.
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Heart Healthy...
BLACK FOREST CHERRY CHEESECAKE
~Submitted by Jean. Syracuse, NY
(See web version of newsletter for
photo!)
Dark, sweet cherries offset the filling and crust for a dramatic look and the
best taste.
Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
1 large egg white
Cooking spray
Filling:
1 cup fat-free sour cream
1/2 cup fat-free sweetened condensed milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate mini chips
36 dark sweet cherries, pitted and halved
To prepare the cherry topping, place 2 cups cherries in a blender or food
processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar,
lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1
minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350?°.To prepare the crust, combine crumbs, 1/4 cup sugar,
butter, and egg white in a bowl; toss with a fork until well-blended. Press
crumb mixture into the bottom of a 10-inch springform pan coated with cooking
spray. Bake at 350?° for 10 minutes; cool on a wire rack. Reduce oven temperature
to 300?°.To prepare the filling, combine sour cream, milk, and cheeses in a large
bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar,
cocoa, vanilla, and eggs; beat well. Stir in mini chips. Pour cheese mixture
into prepared pan. Bake at 300?° for 50 minutes or until almost set (center will
not be firm, but will set up as it chills). Turn oven off; cool cheesecake in
closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry
topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
Yield: 16 servings
CALORIES 292 (25% from fat); FAT 8.1g (satfat 4.3g, monofat 2.5g, polyfat 0.7g);
PROTEIN 7.6g; CARBOHYDRATE 47.5g; FIBER 1.1g; CHOLESTEROL 43mg; IRON 0.8mg;
SODIUM 233mg; CALCIUM 106mg
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For Two...
ROUND STEAK CASSEROLE
2 tsp hard margarine, (butter browns too fast)
3/4 lb sirloin or round steak, cut into serving size pieces
1 cup chopped onion
?? X10 oz can condensed cream of mushroom soup
2 cups whole small fresh mushrooms
?? cup uncooked long grain white rice
1 cup water
?? tsp celery salt
?? tsp paprika
1/8 tsp pepper
Melt margarine in frying pan. Add steak pieces. Brown both sides well. Transfer
to ungreased 2 qt casserole dish. Measure remaining 8 ingredients into frying
pan. Heat and stir to loosen brown bits. Spoon over steak, cover, and bake at
325*F for 2 to 2?? hours until beef is tender.
Serves 2 generously.
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Publisher's Choice...
SALAD GREENS WITH CREAMY DRESSING
(See web version of newsletter for
photo!)
Serves 6
This is a salad you put together in a jif, if you use bags of premixed, pre-washed greens. But you can quickly combine your own mixture: Buy several different kinds of lettuce, wash, dry them (in a salad spinner if you have one) and then tear into bite-size pieces.
1/2 cup buttermilk
1/4 cup mayonnaise
4 teaspoons cider vinegar
4 teaspoons grainy mustard
2 tablespoons chopped fresh mint (optional)
1 1/2 bags (10 ounces each) mixed salad greens (about 12 cups)
1 cucumber, thinly sliced
1. In a bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard and mint until smooth and creamy.
2. Combine the salad greens and cucumber in a serving bowl.
3. Drizzle the dressing over the salad and toss just before serving, or serve dressing separately.
Cotton Sacs Keep Salad Greens Fresher Longer.
A whole head of washed romaine stays fresh up
to 10 days! Cut-up salad stays green for 3-5 days!
Lint-free 100% cotton fibers absorb excess water
so contents stay crisp and cool without turning brown
and slimy. No need to store in the crisper drawer.
Great for mushrooms, fresh herbs, parsley, whole
tomatoes, broccoli, celery, beans, carrots and more.
15"x17". Machine wash and dry. Price: $10.95
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