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Please remember to send in your favorites for the monthly theme Recipes Mom Used to Make. God willing, we should see the April theme issue tomorrow, right here. It is a big one and I have not yet finished it. One way or another, you should get a pleasant dose of recipes containing five or fewer ingredients tomorrow. There are so many good ones and I know you will be pleased.

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Did You Know?...

Curbing Your Appetite for Stress-Inspired Eating

Are you an emotional eater? If so, you may eat whenever you are anxious, upset, nervous, or depressed. Although emotional eaters can still put it away when they're happy, delighted, non-anxious, and non-depressed (and yes, during those rare times when they're actually hungry), most emotional eaters eat when they feel they need to feed their stress.

When you feed your stress, a destructive cycle begins. You feel stressed, so your food choices are not always the best. For some reason of cruel fate, foods that tend to make you feel good are usually the foods that are not so good for your body. Chocolate, ice cream, pizza, cake, donuts, and cookies may make you feel terrific ??” but, unfortunately, only for about 17 seconds. Then, of course, your stress returns (plus a ton of guilt) and you feel the need for another bout of eating. The cycle then repeats itself.

The first step in breaking the cycle is becoming aware of exactly when you are distressed and identifying your feelings. When you feel the urge to open the refrigerator door, you need to realize that you are experiencing some form of discomfort. It could be hunger; but more likely, it is stress.

The following are some tips that you can use to improve your relationship with food when you're stressed:

Distract yourself
One of the better things you can do is involve yourself in some activity you enjoy that will take your mind off eating. Do something. Anything. Some eating substitutes that will keep you away from the kitchen include the following:

Get out of the house
Often, simply changing your environment can rid you of the old eating cues. Go for a walk. Do an errand. Visit a friend.

Get some exercise
Hit the stationary bike or treadmill, or simply do some floor exercises like sit-ups or even just stretching.
Read a good book or watch an interesting television program.

Cook something
This may seem like asking for trouble, but often the process of cooking can serve as a substitute for your eating. A hint: Don't make cookies or cakes. Try something like a soup or a casserole, something that is filling, takes time to cook and prepare, and is not immediately ready to eat.

Substitute relaxation for food
Whenever you are about to open the refrigerator to calm your frayed nerves, consider substituting a relaxation break. Simple deep breathing, some rapid relaxation techniques, or relaxation imagery can induce a feeling of emotional calm that can reduce your desire to eat. That's all you may need to ease you past a difficult moment.

Work with a stress-cue
Sometimes a little reminding goes a long way. Create a stress-eating reminder that you could put on your fridge or on the cabinet where you keep delicious snacks ??” something as straightforward as a "Are you really hungry?" message or as innocuous as a simple little colored circle of paper. Only you know what it represents and why it's there.

Eat your breakfast
Again, your mother was right! Research shows that eating a nutritious (low-fat, high-carbohydrate) breakfast makes you more alert, more focused, and in a much better mood than if you have a high-fat, high-carbohydrate breakfast; have a moderate-fat, moderate-carbohydrate breakfast; or have no breakfast at all.

Skipping breakfast can lower your body's ability to cope with the stress that lies in wait for you later in the day. Starting the day on the right nutritional foot is important. When you wake up in the morning, as many as 11 or 12 hours have passed since you last ate. You need to refuel.

And don't forget lunch
Lunchtime tends to be one of the busier times of your day. With a lot to do, eating lunch may be low on your list of priorities; but don't skip lunch. Your body functions best when it gets fed regularly. Missing lunch can leave you feeling tense and edgy.

When you do have lunch, don't overdo it. A big lunch can leave you lethargic and dreaming of a mid-afternoon siesta, a practice frowned upon by many businesses.

Eat like a cow
Eating a big meal can result in your feeling lethargic soon after eating. To digest that heavy meal, your body needs a greater supply of blood. This blood has to come from other places in your body like your brain, depriving it of some of the oxygen it needs to keep you alert. The solution? Graze like a cow.

Spread out your eating fairly evenly throughout the day. Avoid those huge meals that load you down with calories and leave you feeling ready for a nap. Instead, consider smaller, lighter meals at your regular mealtime. Supplement them with healthy snacks. Have a mid-morning snack, and then a light lunch, another snack later in the afternoon (a piece of fruit is good), and a moderate dinner. A snack later in the evening should avert any hunger pangs.

Drink like a camel
Most people do not get enough liquids into their bodies during the course of the day. The notion of drinking the recommended eight glasses of water, for most of us, is a joke. If you're like most people, you usually wait until you're thirsty before heading for the kitchen. Unfortunately, by then it's a little late. Your body needs the liquid before you feel that thirst. Coffee and tea can act as diuretics and therefore should not be considered as part of your "daily 8s."

Load up earlier in the day
For most people, the simplest way to lose weight is to eat more in the first half of the day than they do in the last half. Then they have time to burn off many of those earlier calories. Recall that old bit of nutritional wisdom, "Eat like a king in the morning, a prince at noon, and a pauper at night."

Simply supplement
If you think that you may not be getting enough of your needed vitamins and/or minerals, consider taking a daily multiple vitamin and mineral supplement. If your daily diet gives you all the nutritional good stuff you need, this may not be necessary. However, you may be one of the many whose diet is not nutritionally praiseworthy and could benefit from some supplemental help.

Adapted From: Stress Management for Dummies

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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

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NOTE:
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Next Monthly Theme...

Recipes Mom Used to Make

Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. 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 and 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: "Recipes Mom Used to Make" 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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John Ash: Cooking One on One : Private Lessons in Simple, Contemporary Food from a Master Teacher

John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special.

Each lesson opens with an essay that deepens the reader's understanding and appreciation of the technique, ingredient, or extra component. Ash then provides simple recipes and explains how to build on them to develop a personal repertoire of dishes both plain and fancy. His sensational recipes for fresh, satisfying California-style food will inspire readers to new heights of culinary inventiveness.
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Crazy Corner...

BLESSINGS

A man goes to the track and sees a Priest blessing a horse before a race and quickly goes to the ticket window and bets. The horse wins. He watches the Priest carefully for the next four races, and continues to win, until he has quite a small fortune. He decides to bet it all on one last race.

Before the horse crosses the finish line however, it drops dead. The man rushes up to the Priest, confronts him with what he's seen and demands an explanation.

The Priest just shakes his head sadly and says, "That's one of the problems with you Protestants. You don't know the difference between a blessing and the last rites."

REPORT CARDS

The following are purported to be actual comments made by NYC teachers on their report cards as part of their final narratives. All teachers were reprimanded, but these are great!

Since my last report, your child has hit rock bottom and has started to dig.

I would not allow this student to breed.

Your child has delusions of adequacy.

The student has a "full six-pack" but lacks the plastic thingy to hold it all together.

Your son sets low personal standards and then consistently fails to achieve them.

Your child is depriving a village somewhere of an idiot.

LIFE IN THE GREAT OUTDOORS

An elderly gentlemen went in for his annual physical exam. The doctor said, "You're in incredible shape. How old are you again?" The man replied, "I am 78."

The doctor exclaimed, "Wow, 78. How do you stay so healthy? You look like a 60 year old." The man explained, "Well, my wife and I made a pact when we got married that whenever she got mad she would go into the kitchen and cool off and I would go outside to settle down."

"What does that have to do with it?" asked the doctor. The man sighed, "I've pretty much lived an outdoor life."

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Your Favorites...

BLACK CHERRY JELL-O WITH PEPSI

~Submitted by Kim, WA

2 (4 serving) pkgs. Cherry Jell-O
16 oz Pepsi
1 (3 oz.) pkg. cream cheese
1 qt Black cherries -- save juice

Add water to cherry juice to equal 2 cups; bring to a boil. Add to Jell-O; stir until dissolved. Beat in cream cheese which has been cut into tiny cubes. Add cherries and Pepsi. Let set.

CUBAN PORK WITH SPICY BLACK BEANS

~Submitted by Tena, MO

2 cloves garlic, chopped
?? cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 ?? teaspoons cumin
1 ?? teaspoons dried oregano
2 pounds boneless pork loin

Beans:
1 ?? teaspoons chopped garlic
2 teaspoons extra-virgin olive oil
?? cup chopped red onion
?? cup chopped red bell pepper
?? cup chopped carrot
2 jalapenos, seeded and chopped
2 cups cooked black beans, drained and rinsed if canned
1 ?? teaspoons chopped fresh coriander
2 tablespoons fresh lime juice

Marinade: Combine 1st 5 ingredients, add pork and turn to coat. Chill overnight, turning occasionally.

Beans: In skillet, heat garlic and oil over moderate heat until garlic is fragrant and stir in onion, bell pepper, carrot, and jalapeno. Cook until vegetables are softened. Stir in beans, coriander, lime juice, and salt and pepper to taste and cook, stirring, until heated through. Keep warm, stirring occasionally.

Pork: Prepare grill. Cut pork loin into 1??? medallions and keep in marinade until ready to grill. Grill pork on oiled rack set 5-6??? over glowing coals 5-7 minutes on each side, or until just cooked through. Serve with beans. Serves 6-8.

HAM, MACARONI, AND CHEESE CASSEROLE

~Submitted by Edna, Decatur, IL

7 oz macaroni
3 tbs chopped onion
2 tbs butter
1/2 cup flour
1/2 tsp mustard
1 tsp salt
1/2 tsp pepper
2 cup milk
1 cup shredded sharp cheddar cheese
2 cup cooked cubed ham
buttered dry bread crumbs

Cook macaroni according to package directions. Saute onion lightly in butter, stir in flour, seasonings. Then add milk. Cook and stir to smooth sauce. Add cheese, stirring until cheese melts. Add cooked macaroni and ham to sauce. Turn into a 2 quart casserole dish. Top with crumbs. Bake at 350 for 45 minutes. 6 servings.

CROCKPOT SWEET & SOUR CHICKEN

~Submitted by Bev, FL

Serves 4

1/4 cup diced carrot
1/2 cup diced green bell pepper
1 yellow onion quartered
2 tablespoons of tapioca
4 boneless, skinless chicken breast halves
1 can (8oz.) pineapple chunks in syrup
1/3 cup firmly packed brown sugar, dark
1/3 cup red wine vinegar
1 tablespoon of soy sauce
1 chicken bouillon cube
1/2 teaspoon garlic powder
2 tablespoons minced fresh ginger
1 teaspoon dried cilantro
cooked rice for serving

Arrange the carrot, green pepper, and onion in the bottom of the crockpot. Sprinkle the tapioca over the vegetables and place chicken on the top of the vegetables. In a bowl, combine the pineapple, brown sugar, vinegar, soy sauce, bouillon cube, garlic powder, ginger and cilantro. Pour over the chicken, cover and cook on low for 7 to 8 hours. Serve with rice.

BUTTER PECAN-APPLE COFFEE CAKE

~Submitted by Larry Holmes, Ontario, Canada

topping (recipe follows)
1 package active dry yeast
?? cup warm water (110?°)
?? cup sugar
1 teaspoon salt
1 egg
?? cup shortening
2 ?? cups all-purpose flour

Topping:
1/3 cup butter
?? cup whole pecans
?? cup brown sugar (packed)
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 apple, pared, cored and thinly sliced

Prepare Topping: Melt butter in square baking pan, 9x9x2 inches; stir in pecans. Heat until butter is brown and pecans are toasted. Remove from heat and cool. Stir in sugar, corn syrup and cinnamon; spread evenly in pan. Arrange apple slices over butter-nut mixture.

Dissolve yeast in warm water in a large mixer bowl. Add sugar, salt, egg, shortening and 1 ?? cups of the flour. Beat 2 minutes on medium speed, scraping the bowl frequently. Stir in remaining flour; continue stirring until smooth.

Drop batter by tablespoons onto Topping in pan. Cover; let rise in warm place until double, about 1 hour.

Heat oven to 375?° F. Bake until golden brown, 30 to 35 minutes. Immediately invert pan on serving plate. Let pan remain on coffee cake a minute so that topping will drizzle down onto cake.

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Heart Healthy...

LEMON MERINGUE COOKIES

~Submitted by Jean, Syracuse, NY

2 large egg whites
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

1.Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.

2.Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.

3.Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight).

4.Peel meringue off parchment and store in airtight container. Makes about two dozen cookies.

Note: A cookie contains 23 calories, 0 g fat, 0 g cholesterol and 17 mg sodium.

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For Two...

ORANGE JULIUS

~Submitted by Cheryl, Chicago, IL

1 cup orange juice
1 cup water
2 egg whites
?? teaspoon vanilla extract
?? cup granulated sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for exactly one minute.

Makes 2 drinks.

Source: America's Most Wanted Recipes Cookbook

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Publisher's Choice...

CANTON BEEF WITH BELL PEPPERS

(See web version of newsletter for photo!)

Serves 4

1/2 pound beef boneless sirloin steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon finely chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons packed brown sugar
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups cooked brown rice

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

2. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.

3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.

4. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.

Source: Betty Crocker Kitchens

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