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A to Z Recipes
May 11, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I had a great week and my birthday on Friday was fabulous. My thanks to
Linda and Betty for lunch, and to so many others for the lovely cards. You made my birthday so special. I'm supposed to be off this weekend but will work to cover some open shifts. A few co-workers can spend time with their children because a few of us are working our day off. I think that it is wonderful and makes being away from
our own worthwhile. We can make someone's day and get paid, too. It's a win-win situation!
Happy Mother's Day!
Today's issue contains many things especially for Mothers everywhere. For many, that means all the way to heaven, and my thoughts are with them, too. I know how fortunate I am to have my own mother
here still. I'll be seeing her this coming week to celebrate and thank her for
her gift of life to me. I received a lot of things to post today and am passing along just about all that I could fit into the issue. I hope you have a wonderful Mother's Day, especially if you are a positive role model for others and don't have any children of your own. There are many "mothers"
who've helped raise my children. Some of them are reading this right now, too!
Please...
In the next section, Just a Pinch of Kindness, there is a note from Pam in
OH. Please, in honor of your healthy children, grandchildren, nieces,
nephews, stop by the
Smiles for Sophie
web site and make a donation. This just broke my heart to read and I'm sure you'll be filled with compassion for the children who
leave their families too soon... much too soon. I thank you in advance.
The current Monthly Theme topic is Sensational Seafood. This one is pretty much self explanatory. There are delicious recipes out there, I am sure, that you serve your family and guests. Heck... there may be a few you have been wanting to try
that you can share with us. If you have some, please visit the Monthly Theme - Recipe Submission section to read more about it and for the special link to use in sending. Thanks!
We have some delightful recipes in today's issue especially for Mother's Day. You'll find much more than recipes, too, as we'll be laughing and thinking while we cook. Join me in thanking these nice folks for sharing all of this for you today:
Jim D., WA State
Charlie J., Mobile, AL
Treva, NC
NormaLee L., Pataskala, OH
Rita, Niceville, FL
Patricia, Charlevoix, MI
Lisa H., Belmont, NC
Aafrin, Pune, India
Brenda, AL
Ann, FL
Johnny, LA
Dorie, IL
Jean, Syracuse, NY
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Marty B., Tell City, IN
Chris M., NM
Pat, Minden, NV
Luanne, FL
Barbara, Chula Vista, CA
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
The photo is of Sophie, who died last October. She was in Emma's class in pre-school and they attended Sunday School together. Emma, my granddaughter who is 4, is asking for your
support in this endeavor to raise money to help support children who suffer from cancers, as did Sophie. I hope you can join me in supporting this
Smiles for Sophie activity.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory. And it says, Smiles for Smiles when it should read
Smiles for Sophie.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Children Learn What They Live
If a child lives with criticism, he learns to condemn.
If a child lives with hostility, he learns to fight.
If a child lives with fear, he learns to be apprehensive.
If a child lives with jealousy, he learns to feel guilty.
If a child lives with tolerance, he learns to be patient.
If a child lives with encouragement, he learns to be confident.
If a child lives with praise, he learns to be appreciative.
If a child lives with acceptance, he learns to love.
If a child lives with approval, he learns to like himself.
If a child lives with recognition, he learns it is good to have a goal.
If a child lives with honesty, he learns what truth is.
If a child lives with fairness, he learns justice.
If a child lives with security, he learns to have faith in himself and those about him.
If a child lives with approval, he learns to like himself.
If a child lives with acceptance and friendship, he learns to find love in the world.
~Dorothy Louise Law Nolte, 1924-2005
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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A Mother's Love
Shared by Jim D., WA State
There is no love, like a mother's love,
no stronger bond on earth...
like the precious bond that comes from God,
to a mother, when she gives birth.
A mother's love is forever strong,
never changing for all time...
and when her children need her most,
a mother's love will shine.
God bless these special mothers,
God bless them every one...
for all the tears and heartache,
and for the special work they've done.
When her days on earth are over,
a mother's love lives on...
through many generations,
with God's blessings on each one.
Be thankful for our mothers,
for they love with a higher love...
from the power God has given,
and the strength from up above.
~ Jill Leming ~
SOME THOUGHTS ON MOTHERHOOD
Shared by Charlie J., Mobile, AL
Somebody said it takes about six weeks to get back to normal after you've had a baby... that somebody doesn't know that once you're a mother, "normal" is history.
Somebody said you learn how to be a mother by instinct... that somebody never took a three-year-old shopping.
Somebody said being a mother is boring... that somebody never rode in a car driven by a teenager with a driver's permit.
Somebody said if you're a "good" mother, your child will "turn out good"... that somebody thinks a child comes with directions and a guarantee.
Somebody said "good" mothers never raise their voices... that somebody never came out the back door just in time to see her child hit a golf ball through the neighbor's kitchen window.
Somebody said you don't need an education to be a mother... that somebody never helped a fourth grader with his math.
Somebody said you can't love the fifth child as much as you love the first... that somebody doesn't have five children.
Somebody said a mother can find all the answers to her child-rearing questions in the books... that somebody never had a child stuff beans up his nose or in his ears.
Somebody said the hardest part of being a mother is labor and delivery... that somebody never watched her "baby" get on the bus for the first day of kindergarten... or on a plane headed for military "boot camp."
Somebody said a mother can do her job with her eyes closed and one hand tied behind her back... that somebody never organized seven giggling Brownies to sell cookies.
Somebody said a mother can stop worrying after her child gets married... that somebody doesn't know that marriage adds a new son or daughter-in-law to a mother's heartstrings.
Somebody said a mother's job is done when her last child leaves home... that somebody never had grandchildren.
Somebody said your mother knows you love her, so you don't need to tell her... that somebody isn't a mother.
HAPPY MOTHER'S DAY... to every Mother on every day of the year!
A Woman's Life
Shared by Treva, NC
Every minute, to and fro,
That's the way my hours go,
Bring me this, take me that,
Feed the dog, put out the cat.
Standing up I eat my toast,
Drink my coffee, thaw the roast,
Empty garbage, make the bed,
Rush to church, wash my head.
Sweep the kitchen, wax the floor,
Scrub the woodwork, clean the door,
Scour the bathtub, then myself,
Vacuum carpets, straighten shelves.
Eat a sandwich on the run,
Now my afternoon's begun.
To the soccer game I go,
When will I find time to sew?
Meet the teacher, stop a fight,
See the dentist, change a light,
Help with homework, do the wash,
Iron the clothes, put on the squash.
Shop for groceries, cash a check,
Fight the crowds, now I'm a wreck!
Dinner time it soon will be,
"What's for dinner?" Wait and see!
Dirty dishes fill the sink,
Make some popcorn and a drink,
Will they never go to bed,
Will I never get ahead?
Bring them water, get the light,
Turn off the TV, lock up the bike,
Where's my pillow, say your prayers,
Did you lock the door downstairs?
At last in bed, my spouse and I,
Too tired to talk, too weak to cry,
And in the dark I hear him say...
"What DO women DO all day?!?"
The Lady & Her Orchid
Shared by NormaLee L., Pataskala, OH
She wears an orchid
It fits her style
Right down to the bone
Right close to her heart.
She smiles with happiness
So grateful is she
For the love that was offered
This beautiful orchid so true.
So just take her hand
Walk her softly down the path
The path of happiness
Meant for the lady, so fair.
Mother's Love
Someday when my children are old enough to understand the logic that motivates a parent, I will tell them:
I loved you enough to ask where you are going, with whom, and what time you would be home.
I loved you enough to insist that you save your money and buy a bike for yourself even though I could afford to buy one for you.
I loved you enough to be silent and let you discover that your new best friend was a jerk.
I loved you enough to make you pay for the toy you had taken and tell the clerk' " I stole this yesterday, and I want to pay for it."
I loved you enough to stand over you for two hours while you cleaned your room, a job that should have taken 15 minutes.
I loved you enough to let you see anger, disappointment, and tears in my eyes. Children should know that their parents aren't perfect.
I loved you enough to let you assume the responsibility for your actions even when the penalties were so harsh, they almost broke my heart.
But most of all, I loved you enough to say NO when I knew you would hate me for it. … Those were the most difficult battles of all. I am glad I won them, because in the end, you won too . And someday when your children are old enough to understand the logic that motivates parents, you will tell them.
Mean Mom
~Shared by Rita, Niceville, FL
I'm proud to be a mean mom!!! Enjoy...
Someday when my children are old enough to understand the logic that motivates a parent, I will tell them, as my Mean Mom told me: I loved you enough to ask where you were going, with whom, and what time you would be home.
I loved you enough to be silent and let you discover that your new best friend was a creep.
I loved you enough to stand over you for two hours while you cleaned your room, a job that should have taken 15 minutes. I loved you enough to let you see anger, disappointment, and tears in my eyes. Children must learn that their parents aren't perfect.
I loved you enough to let you assume the responsibility for your actions even when the penalties were so harsh they almost broke my heart.
But most of all, I loved you enough to say NO when I knew you would hate me for it.
Those were the most difficult battles of all. I'm glad I won them, because in the end you won, too. And someday when your children are old enough to understand the logic that motivates parents, you will tell them.
Was your Mom mean?
I know mine was. We had the meanest mother in the whole world! While other kids ate candy for breakfast, we had to have cereal, eggs, and toast.
When others had a Pepsi and a Twinkie for lunch, we had to eat sandwiches.
And you can guess our mother fixed us a dinner that was different from what other kids had, too.
Mother insisted on knowing where we were at all times. You'd think we were convicts in a prison.
She had to know who our friends were and what we were doing with them. She insisted that if we said we would be gone for an hour, we would be gone for an hour or less.
We were ashamed to admit it, but she had the nerve to break the Child Labor Laws by making us work.
We had to wash the dishes, make the beds, learn to cook, vacuum the floor, do laundry, empty the trash and all sorts of cruel jobs. I think she would lie awake at night thinking of more things for us to do.
She always insisted on us telling the truth, the whole truth, and nothing but the truth.
By the time we were teenagers, she could read our minds and had eyes in the back of her head. Then, life was really tough! Mother wouldn't let our friends just honk the horn when they drove up They had to come up to the door so she could meet them.
While everyone else could date when they were 12 or 13, we had to wait until we were 16.
Because of our mother w e missed out on lots of things other kids experienced.
None of us have ever been caught shoplifting, vandalizing other's property or ever arrested for any crime. It was all her fault.
Now that we have left home, we are all educated, honest adults. We are doing our best to be mean parents just like Mom was.
I think that is what's wrong with the world today. It just doesn't have enough mean moms!
PASS THIS ON TO ALL THE MEAN MOTHERS YOU KNOW.
(And Their Kids)
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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TIME TO READ THE BOX
Shared by Patricia, Charlevoix, MI
Aluminum Foil, great stuff, but sometimes it can be a pain. You know, like when you are in the middle of doing something and you try to pull some foil out and the roll comes out of the box. Then you have to put the roll back in the box and start over. The darn roll always comes out at the wrong time.
Well, I would like to share this with you. Written on both ends of the Reynolds foil box it says, "Press here to lock end". Right there on the end of the box is a tab to lock the roll in place. How long has this little locking tab been there? Looked at a generic brand of aluminum foil, and it had one, too. So does the box of Saran wrap! Can you count the number of times the Saran wrap roll has jumped out while trying to cover something up?
I hope I'm not the only person that didn't know about this.
Note from Maggie
OMG! Did you feel stupid when you first read that? I did! So I checked all my roll-type dispensers and they ALL have it. Guess what else? Most of them have a special place in front (tabs, of course) that allow you to secure the lid without tucking it into the box (and past that awful blade).
5 Ideas for Creamed Corn
Shared by Jim D., WA State
True: There is no cream in this heat and serve side dish, Just corn scraped from the cob and partially pureed.
False: It's only a side dish. Here are a handful of ways to let creamed corn's silky sweetness enhance everything from mac and cheese to quick bread. All use one or two 14.75 Oz cans.
Tex Mex Mac and Cheese:
In a sauce pot cook 12 oz elbow macaroni and Drain. In same saucepot combine 1 can corn, 1 can 14.5 oz diced tomatoes with jalapenos, 8 oz shredded cheddar cheese 1 tsp chili powder, 1/4 tsp salt. Heat until boiling. Stir until cheese melts. Stir in macaroni. Serves 4
Pecan Cornbread:
Preheat oven to 400. Grease 13" x 9" glass baking dish. In a bowl whisk 2 large eggs into 1 can corn. Stir in 2 boxes (8.5 oz) Corn muffin mix, 1/3 cup chopped pecans just until combined. Spread Batter in prepared dish. Bake 18 mins or until toothpick inserted comes Out clean. Cool. Makes 1 1/2 dozen pieces
Bacon Cheddar Quiche:
Preheat oven to 350. Place 9-inch frozen deep dish Pie crust in its pan on cookie sheet. Bake 15 mins. In bowl whisk 3 Large eggs into 1 can corn. Pour into crust. Top with 1/4 cup cooked Chopped bacon, 1/2 cup shredded cheddar cheese. Bake 45 mins or until Set in center. Serves 6
Chicken Curry:
In 12-inch nonstick skillet cook 1 1/4 pounds 1 inch Chunks skinless boneless chicken thighs on medium 6 mins till no longer Pink. Stir in 1 Tbs curry, 1 tsp grated fresh ginger. Cook 1 min. Stir In 1 can corn, 1 1/3 cup frozen peas, 1/4 salt. Cook 4 mins. Spoon over Rice. Serves 4.
Corn Chowder:
In 4-quart saucepan heat until boiling 1 pound gold Potatoes cut into 1/2 inch chunks, 2 cups chicken broth, 2 cups baby Carrots sliced. Reduce heat. Cover and simmer 10 mins or until veggies Are tender. Stir in 2 cans corn, 3/4 cup light cream, 1/8 tsp pepper. Heat until boiling. Stir often. Serves 4.
The can opener was invented 48 years after cans were introduced.
Shared by Lisa H., Belmont, NC
Cans were opened with a hammer and chisel before the advent of can openers. The tin
canister, or can, was invented in 1810 by a Londoner, Peter Durand. The year before, French confectioner, Nicolas Appert, had introduced the method of canning food (as it became known) by sealing the food tightly inside a glass bottle or jar and then heating it. He could not explain why the food stayed fresh but his bright idea won him the 12,000-francs prize that Napoleon offered in 1795 for preserving food. Durand supplied the Royal Navy with canned heat-preserved food while Appert would help Napoleon's army march on its stomach.
Tin canning was not widely adopted until 1846, when a method was invented to increase can production from 6 in an hour to 60. Still, there were no can openers yet and the products labels would read: "cut around on the top near to outer edge with a chisel and hammer."
The can opener was invented in 1858 by American Ezra Warnet. There also is a claim that Englishman Robert Yeates invented the can opener in 1855. But the can opener did not become popular until, ten years later, it was given away for free with canned beef.
The well-known wheel-style opener was invented in 1925. Beer in a can was launched in 1935. The easy-open can lid was invented by Ermal Cleon Fraze in 1959.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Sensational Seafood
Here's the scoop on the current theme:
Seafood is more than delicious. It can be very healthy eating. It is low in saturated fat and easy to digest, full of Omega 3, protein, vitamins and minerals. Eating seafood can lower cholesterol and lead to a healthier heart. Aside from all the health benefits, seafood tastes great! I hope you will join in the fun by sharing recipes for
Sensational Seafood. Whether it is a complex lasagna or a snappy tuna salad for sandwiches, be a part of this great
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Sensational Seafood. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sensational Seafood
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers 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 for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser
when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sensational Seafood.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Sensational Seafood has a deadline of May 31, 2008, and will be posted on June 8, 2008.
Please use this email link to submit a recipe for theme recipes: Sensational Seafood
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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You're Really A Mom When...
You count the number of sprinkles on each kid's cupcake to make sure they are equal.
You want to take out a contract on the kid who broke your child's favorite toy and made him/her cry.
You have time to shave only one leg at a time.
You hide in the bathroom to be alone.
Your child throws up and you catch it.
Someone else's kid throws up at a party and you keep eating.
You consider finger paint to be a controlled substance.
You mastered the art of placing food on a plate without anything touching.
Your child insists that you read "Once upon a Potty" out loud in the lobby of the doctor's office and you do it.
You hire a baby sitter because you haven't been out with your husband in ages, then you spend half the night talking about and checking on the kids.
You hope ketchup is a vegetable because it's the only one your child eats.
You find yourself cutting your husband's sandwiches into unusual shapes.
You fast-forward through the scene when the hunter shoots Bambi's mother.
You obsess when your child clings to you upon parting during his first month at school, then you obsess when he skips in without looking back.
You can't bear to give away baby clothes--it's so final.
You hear your mother's voice coming out of your mouth when you say, "Not in your good clothes."
You stop criticizing the way your mother raised you.
You read that the average-five-year old asks 437 questions a day and feel proud that your kid is "above average."
Mother's Dictionary of Meanings
Dumbwaiter: One who asks if the kids would care to order dessert.
Feedback: The inevitable result when the baby doesn't appreciate the strained carrots.
Full Name: What you call your child when you're mad at him.
Grandparents: The people who think your children are wonderful even though they're sure you're not raising them right.
Hearsay: What toddlers do when anyone mutters a dirty word.
Independent: How we want our children to be for as long as they do everything we say.
Puddle: A small body of water that draws other small bodies wearing dry shoes into it.
Show Off: A child who is more talented than yours.
Sterilize: What you do to your first baby's pacifier by boiling it, and to your last baby's pacifier by blowing on it and wiping it with saliva.
Top Bunk: Where you should never put a child wearing Superman jammies.
Two-Minute Warning: When the baby's face turns red and she begins to make those familiar-grunting noises.
Whodunit: None of the kids that live in your house.
It's Time to go to School
One early morning, a lady went in to wake up her son. "Wake up, son. It's time to go to school!"
Son: "But why Mom? I don't want to go."
Mom: "Give me two reasons why you don't want to go."
Son: "Well, the kids hate me for one, and the teachers hate me, too!"
Mom: "Oh, that's no reason to not to go to school. Come on now and get ready."
Son: "Give me two reasons why I should go to school."
Mom: "Well, for one, you're 52 years old. And for another, you're the Principal!"
Principles of Motherhood - Some Old, Some New
1. Motherhood ~~ If it was going to be easy, it never would have started with something called labor!
2. Shouting to make your children obey is like using the horn to steer your car, and you get about the same results.
3. To be in your children's memories tomorrow, you have to be in their lives today.
4. The smartest advice on raising children is to enjoy them while they are still on your side.
5. Avenge yourself ~~~ Live long enough to be a problem to your children.
6. The best way to keep kids at home is to make the home a pleasant atmosphere ~~ and to let the air out of the tires.
7. The right temperature in a home is maintained by warm hearts, not by hot heads.
8. Raising a teenager is like nailing Jell-O a tree.
9. Parents: People who bare infants, bore teenagers, and board newlyweds.
10. The joy of motherhood: What a woman experiences when all the children are finally in bed.
11. Life's golden age is when the kids are too old to need baby-sitters and too young to borrow the family car.
12. Any child can tell you that the sole purpose of a middle name is so he can tell when he's really in trouble.
13. Grandparents are similar to a piece of string ~ handy to have around and easily wrapped around the fingers of grandchildren.
14. A child outgrows your lap, but never outgrows your heart.
15. God gave you two ears and one mouth ... so you should listen twice as much as you talk.
16. There are three ways to get something done: Do it yourself, hire someone to do it, or forbid your children to do it.
17. Adolescence is the age when children try to bring up their parents.
18. You know the only people in this world who are always sure about the proper way to raise children? Those who've never had any.
19. Cleaning your house while your kids are at home is like trying to shovel the driveway during a snowstorm.
20. Oh to be only half as wonderful as my child thought I was when he was small, and half as stupid as my teenager now thinks I am.
21. There are only two things a child will share willingly: communicable diseases and his mother's age.
22. Money isn't everything, but it sure keeps the kids in touch.
23. Adolescence is the age at which children stop asking questions because they know all the answers.
24. An alarm clock is a device for awakening people who don't have small children.
25. Why is it that our children can't read a Bible in school, but they can in prison?
26. How do you cope when the apple of your eye becomes a bone in your throat?
27. No wonder kids are confused today. Half the adults tell them to find themselves; the other half tell them to get lost.
28. The persons hardest to convince they're at the retirement age are children at bedtime.
29. Kids really brighten a household; they never turn off any lights.
Babies!
Shared by Aafrin, Pune, India
Two babies were sitting in their cribs, when one baby shouted to the other, "Are you a little girl or a little boy?"
"I don't know," replied the other baby giggling.
"What do you mean, you don't know?" said the first baby.
"I mean I don't know how to tell the difference," was the reply.
"Well, I do," said the first baby chuckling, "I'll climb into your crib and find out."
He carefully maneuvered himself into the other baby's crib, then quickly disappeared beneath the blankets. After a couple of minutes, he resurfaced with a big grin on his face. "You're a little girl, and I'm a little boy," he said proudly.
"You're ever so clever," cooed the baby girl, "but how can you tell?"
"It's quite easy really," replied the baby boy, "you've got pink socks and I've got blue ones."
SHAME ON YOU, WHAT WERE YOU THINKING???
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ALABAMA
VEGETABLE CASSEROLE DELIGHT
These come from Alabama First Lady, Patsy Riley.
"This is by far my favorite vegetable casserole. You can make a whole meal out of this one! I usually serve with Baked Ham and Congealed Salad."
1 can white shoe peg corn, drained
1 can French style beans, drained
1 can celery soup
½ cup shredded sharp cheese
½ cup chopped celery
½ cup chopped onion
½ cup chopped bell pepper
½ cup sour cream
Cook raw vegetables in a small amount of water until tender. Combine with the above.
Topping:
½ box cheese crackers, crushed
½ stick melted margarine
½ slivered almonds
Don’t mix in. Put on top. Melt 1 tablespoon of butter and put over almonds. Cook until bubbly, about 20 minutes at 350 degrees.
PECAN PIE MUFFINS
1 c. chopped pecans
1 c. firmly packed brown sugar
½ c. all-purpose flour
2 large eggs
½ c. butter or margarine, melted
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened. Place foil baking
cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pans immediately, and cool on wire racks.
Yield: 9 muffins.
CHICKEN SALAD PIE
3 c. chicken
1 c. diced celery
½ c. slivered almonds, toasted
½ t. salt
1 T. grated onion
2 T. fresh lemon juice
1 ½ c. mayonnaise
1 can water chestnuts, chopped
1 c. shredded cheese
1 8” pie shell
Mix all ingredients. Pour in pie shell. Bake 30 minutes at 375 degrees. Sprinkle cheese on top.
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Recipe name: Chicken and Rice
Original recipe by: Marty B., Tell City, IN
Posted on: April 30th
Reviewed by: Patricia, Charlevoix, MI
This is definitely a keeper - The day before this was published, I had cooked a huge roasting chicken which produced plenty of leftovers. Read this recipe and gave it a try. Quick, easy and delicious. I for one love recipes that use leftovers.
~Patricia
CHICKEN AND RICE
~Submitted by Marty B., Tell City, IN
2 c. cooked chicken, cut up
1 box Uncle Ben's wild rice mix
1 can cream of mushroom soup
1/2 soup can milk
Mix all ingredients and pour into a 2 quart covered dish. Cover and bake 30 minutes at 350*.
Serves 4 to 6
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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HOT DOG AND BACON ROLL-UPS
~Submitted by Brenda, AL
2 pounds hot dogs
20 slices bacon
2 cups light brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
2 teaspoons chili powder
Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. In a bowl, combine brown sugar, mustard, garlic powder, and chili powder. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar mixture over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook on HIGH for 4 hours, stirring gently a few times. Turn to LOW to serve.
Makes 40 appetizers.
PORK CHOPS WITH ORANGE-GINGER GLAZE
~Submitted by Jim, WA State
Serves 4
4 bone-in, center-cut pork chops , about 1 inch thick
Salt and pepper
2 tablespoons vegetable oil
1/2 small onion , chopped fine
1/2 teaspoon ground ginger
1 cup juice plus 2 strips zest from 3 to 4 oranges
1/2 cup low-sodium chicken broth
1/4 cup packed dark brown sugar
1 tablespoon hot sauce
1 tablespoon unsalted butter
1. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned, about 4 minutes per side. Transfer to plate.
2. Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Stir in juice, zest, broth, sugar, and hot sauce, scraping up any browned bits from bottom of pan. Cook until sauce thickens slightly, about 3 minutes.
3. Return chops and any accumulated juices to skillet. Simmer, turning once or twice, until sauce glazes chops and meat registers 145 degrees, 3 to 5 minutes. Transfer chops to platter. Off heat, whisk butter into glaze and season with salt and pepper. Spoon glaze over chops. Serve.
Source: Cook's Country
LENTIL SALAD RECIPE
~Submitted by Ann, FL
Lentils are cooked with onion, garlic, carrots, and celery. The lentils are then cooled and tossed with a lemon French dressing. May be served with hot or cold roast meats or ham. Plan ahead to refrigerate for 2 hours before serving to allow flavors to blend.
INGREDIENTS:
3 cups lentils
Water
1 large onion stuck with 2 cloves
2 garlic cloves, peeled
1 medium carrot, cut into 2 pieces
1 celery stalk, cut into 2 pieces
2 bay leaves
6 green onions, white and green parts, thinly sliced
Salt
Freshly ground pepper
Tomato wedges
1/4 cup minced parsley
.
Lemon French Dressing:
1/3 cup olive oil
3 Tablespoons fresh lemon juice (or to taste)
1 mashed garlic clove
1/4 teaspoon dried thyme
Salt and pepper to taste
PREPARATION:
Put the lentils into a large saucepan. Add water to cover plus 3 inches. Bring to the boiling point and lower heat to very low. Add the onion, garlic, carrot, celery, and bay leaves. Simmer covered for about 30 minutes or until the lentils are tender but not mushy; they must retain their shape.
Drain the lentils and remove the vegetables. Turn the lentils into a bowl while they are still hot. Add the
scallions and the French dressing. Mix well. Taste and season with salt and pepper.
Cool the lentils, then cover the bowl and refrigerate for 2 hours to blend the flavors.
At serving time, drain off any excess dressing. Turn into a flat serving dish, garnish with the tomato wedges and sprinkle with the parsley.
Note: Any lentil dish should be well seasoned. Serve with hot or cold roast meats or ham.
Lemon French Dressing:
Combine olive oil, lemon juice, garlic, thyme, salt, and pepper. Stir and mix well before using.
Yield: 4 to 6 servings
Source: Nika Hazelton's Way With Vegetables by Nika Hazelton (Castle Books)
CINNAMON, SPICE AND EVERYTHING NICE COOKIES
~Submitted by Treva, NC
1 & 1/2 cups shortening
2 cups sugar
2 eggs
2 tablespoons vanilla extract
1/2 cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 package (10 ounce) HERSHEY'S ® Cinnamon Chips
1 cup sugar for decoration
Preheat oven to 350 degrees F.
In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses.
Combine the flour, baking soda, salt, nutmeg and ginger. Stir into the sugar mixture until well blended.
Mix in cinnamon chips. Dough will be stiff.
Roll into walnut sized balls and roll each ball in remaining sugar.
Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled.
Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
KING RANCH CHICKEN
~Submitted by Johnny, LA
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
2 cups chicken broth
10 ounce can of tomatoes and green chilies (I use extra-hot)
16 corn tortillas, cut in pieces
1 whole cooked chicken, or 5 cups diced cooked chicken
1 large chopped onion
4 cups grated cheddar cheese
Combine tomatoes, two different kinds of soup and broth, then grease a 3-quart of casserole. Layer the tortillas, chicken, onion and cheese. Pour half of broth mixture over the top. Repeat with another layer of tortillas, chicken, onion and cheese, followed by remaining half of broth mixture. Bake at 350 degrees for 45 to 60 minutes.
STRAWBERRY SHORTCUT CAKE
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1 C. mini marshmallows
2 C. frozen strawberries in syrup thawed
1 pkg. strawberry Jell-O
2 1/4 C. flour
1 1/2 C. sugar
1 C. milk
1/2 C. shortening
1 t. vanilla
3 T. baking powder
3 eggs
1/2 t. salt
Grease bottom of 9x13 pan. Sprinkle marshmallows on bottom. In bowl, combine strawberries, syrup &
Jell-O, set aside. In large bowl combine flour, sugar, shortening, baking powder, salt, milk, vanilla & eggs. Blend at low speed until moistened. Beat 3 minutes on medium scraping sides of bowl. Pour batter over marshmallows. Spread strawberry mixture evenly over batter. Bake at 350 45-50 minutes until golden.
BROCCOLI CHICKEN CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 c. cubed, cooked chicken
1 c. chopped, cooked broccoli, drained
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. chopped onion
1/4 c. mayonnaise
1 1/2 tsp. Worcestershire sauce
Dash of curry
1/2 c. grated cheddar cheese
1 (8 oz.) can biscuits
TOPPING
1/4 c. sour cream
1 tsp. celery seed
1 egg
1/2 tsp. Salt
Preheat oven to 375 degrees. In an un greased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown.
PECAN CREAM CANDY
~Submitted by Treva, NC
2 & 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup margarine
1 tsp. vanilla
2 to 2 & 1/2 cups chopped pecans
Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper.
Makes 3 dozen.
PINEAPPLE BREAD
~Submitted by Mary S., Nashville, TN
Pineapple Bread tastes better the day after it's made.
INGREDIENTS:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes to 1 hour or until a toothpick comes out clean.
BEEF RAGU WITH ROASTED TOMATO SAUCE
~Submitted by Larry Holmes, Toronto, Canada
Tomato sauce:
1/2 cup dried porcine mushrooms
1/2 cup hot water
6 beefsteak tomatoes
1/4 cup olive oil
10 anchovy fillets, drained
1 tablespoons chopped garlic
1 teaspoon chopped fresh thyme
2 teaspoons slivered basil
salt and freshly ground pepper
Beef Ragu:
2 tablespoons olive oil
1 pound coarsely ground lean beef
salt and freshly ground pepper
2 ounces diced pancetta (optional)
1 cup Baco noir (red wine hybrid)
3 tablespoons chopped Italian parsley
Preheat oven to 400 degrees F.
Soak mushrooms in hot water for 10 minutes. Strain, separately reserving mushroom soaking liquid and mushrooms.
Slice tomatoes thickly. Oil an ovenproof baking sheet with 1 tablespoon of oil. Place tomatoes on sheet. Top with anchovy fillets, garlic and herbs. Season with salt and pepper. Pour over remaining 3 tablespoons olive oil. Bake for 20 minutes. Cool slightly and puree in food processor, leaving sauce slightly chunky. Measure 2 cups sauce, reserving remainder for another use.
While tomatoes are baking, heat oil in large skillet or sauté pan on high heat. Add half of beef. Season beef with salt and pepper. Place pancetta in skillet and
sauté for 2 minutes. Fry until browned on the outside, about 2 minutes. Remove meat and fry second half. Drain any fat.
Pour in wine and bring to boil, scraping up any little bits on the base of skillet. Return meat and stir in mushrooms and their soaking liquid and tomato sauce. Bring to boil, reduce heat to medium-low, cover and cook for 30 minutes. Uncover and cook for 15 to 20 minutes longer or until sauce is rich and thickened slightly. Season well with salt and pepper. Stir in parsley.
Serves 4.
FRENCH GREEN BEAN CASSEROLE OR DIP
~Submitted by Linda H., Rosharon, TX
Note from Linda – This is one of my DH John’s favorites.
2 cans French style green beans, drained
½ C. Romano grated cheese
1 C. Italian breadcrumbs
¼ C. Italian dressings
Salt, pepper and garlic salt to taste
Mix all. Put into casserole dish. Dot top with butter. Cover and heat at 350 for 20-25 min. Serve with crackers.
INTERNATIONAL CHICKEN
(Crockpot recipe)
~Submitted by Treva, NC
3 to 3 & 1/2 pounds chicken pieces
1/4 cup all-purpose flour
2 teaspoons salt
1 & 1/2 teaspoons curry powder
1/8 teaspoon ground black pepper
1 cup chopped onion
1 medium green bell pepper, sliced into rings
1/2 cup chopped apple
1 large clove garlic, crushed and minced
1 can (14.5 ounces) diced tomatoes
3 tablespoons cold water blended with 3 tablespoons all-purpose flour
Rinse chicken and pat dry. Combine the 1/4 cup flour with salt, curry powder, and pepper. Dredge chicken with the seasoned flour mixture; place in slow cooker. Stir in chopped onion, bell pepper, apples, and garlic. Pour tomatoes over all. Cover and cook on LOW setting for 7 to 9 hours, until chicken is tender. Remove chicken to a heated platter.
Turn crockpot to HIGH setting. To thicken sauce, stir the water and flour mixture into the juices remaining in crockpot. Cover and cook on HIGH until thickened. Serve chicken with the sauce.
Serves 4.
HAWAIIAN BAKED PORK
~Submitted by Marty B., Tell City, IN
4 pork chops
2 c. crushed pineapple
3 medium sweet potatoes, peeled and sliced
2 Tbs. brown sugar
Place pineapple with juice in a large greased baking dish. Place sliced sweet potatoes over pineapple and sprinkle with brown sugar. Place chops on top of potatoes and bake at 350* for 1 hour. Raise
temperature to 450* and bake 10 minutes more.
Serves 4
CINCINNATI CHILI
~Submitted by Chris M., NM
2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste
In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:
1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
Yield: 6 to 8 servings
Source: Chef Paul Sturkey
APPLE CRISP
~Submitted by Pat, Minden, NV
2 c sugar
1/2 c butter
2 eggs
1 t cinnamon
1 t nutmeg
1 t soda
1 t salt
2 c flour
4 c apples, chopped
Cream sugar and butter. Beat in eggs. Sift dry ingredients and add to egg mixture. Stir in apples. Pour into greased Pyrex baking dish. Bake one hour at 350°. Serve with Cool Whip or ice cream.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
CHEESY BROCCOLI CASSEROLE
~Submitted by Treva, NC
1 (10.75 oz.) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion (optional)
3 (10 oz.) packages frozen chopped broccoli
1 small jar chopped pimento
8 oz. shredded sharp Cheddar cheese
salt & pepper to taste
2 pinches paprika
Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch baking dish. In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg, and, if desired, chopped onion. Place frozen broccoli in a very large mixing bowl and break up the pieces. Pour soup-mayonnaise mixture on top of broccoli and mix well. Add pimento and cheese, mix well. Pour mixture into prepared baking dish and smooth top of casserole using a spatula.
Sprinkle lightly with paprika plus salt & pepper if desired.
Bake at 350 degrees for 45 minutes to 1 hour. Serve hot.
Yield: 6-8 Servings
CAJUN BREW PORK AND BEANS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
5 cans Pork and Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste":
Worcestershire sauce
Hot sauce (I like Crystal hot sauce)
Cajun Seasonings (I like Tony Chacere's seasonings)
Liquid smoke
Mustard Brown Sugar
Mix all ingredients in a crock pot and crank it up to high. Let it cook all day, stirring occasionally. Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
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LOW-FAT CARROT-RAISIN SALAD
~Submitted by Luanne, FL
This is from a soul food magazine I found in the dentist office.
3 cups carrots, shredded
1 cup crushed pineapple, drained
1 cup raisins, seedless
1 cup red apple, chopped, unpeeled
1 cup light mayonnaise
Mix carrots, pineapple, raisins and apples together. Add mayonnaise. Chill.
Yield: 6 to 8 servings.
WHOLESOME APPLE RAISIN MUFFINS
~Submitted by Treva, NC
1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (optional)
3/4 cup applesauce
1/3 cup apple juice or fat-free milk
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 400 degrees. Line twelve medium muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray. In large bowl, combine 1 & 1/2 cups oats, flour, sugar, raisins, baking powder, baking soda, cinnamon, nutmeg and salt; mix well. In small bowl, combine applesauce, apple juice, egg whites and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Sprinkle remaining 1/4 cup oats evenly over batter, patting gently. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes.
Remove from pan. Serve warm
Yield: 1 Dozen
NUTRITION INFORMATION: 1 muffin
Calories 180, Calories From Fat 27, Total Fat 3g, Saturated
Fat 0g, Cholesterol 0mg, Sodium 110mg, Total Carbohydrates 37g,
Dietary Fiber 2g, Protein 3g. Oat Soluble Fiber 1g
LOW-FAT HERBED RANCH DRESSING
~Submitted by Maggie, TX
Can be prepared in 45 minutes or less.
Makes about 1 cup.
3/4 cup well-shaken low-fat (1 1/2%) buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat sour cream
1 tablespoon packed fresh basil leaves, minced
1 tablespoon finely chopped fresh chives
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon sugar
In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.
Each tablespoon about 11.5 calories and 0.35 grams fat (27% of calories from fat)
Source: Gourmet, May 1996
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GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1-1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and basting the browned side with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155 degrees F. The temperature will increase to 160 degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with foil and let them rest for about 5 minutes before carving them into 1/2-inch-thick slices. Arrange the pork slices on plates and drizzle with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat
Source: "The Eating Well Diabetes Cookbook"
CHEESY TORTILLA WEDGES
~Submitted by Mary S., Nashville, TN
6 lg. corn tortillas
1 c. shredded fat-free cheddar cheese
7 T. shredded reduced-fat Monterey Jack cheese
1/2 c. green chiles
1/2 c. sliced pitted black olives
Preheat the oven to 400 degrees. Place tortillas on cookie sheets and bake 5 to 7 minutes or until edges start to curl.
Turn tortillas over; top with the 2 cheeses, chiles, and olives, spreading to the edge. Bake an additional 3 minutes or until cheese melts.
Cut each tortilla into 6 wedges and arrange on a platter. Top with Guacamole, if desired, and serve.
12 servings (3 wedges each)
Exchanges: 1 starch and 1/2 fat
93 calories
11 g carbs
Source: "The Complete Quick and Hearty Diabetic Cookbook, 2nd Edition"
CHUNKY APPLE CAKE
~Submitted by Mary S., Nashville, TN
1 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. granulated sugar
3 tbsp. stick margarine, softened
1 egg
2 tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
1/2 tsp. ground cinnamon
Pre-heat the oven to 350 degrees. Spray an 8x8x2 baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
In another medium bowl, with an electric mixer at medium speed, beat the sugar and margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minute. Add the flour mixture to the margarine mixture in thirds, beating until smooth (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.
Exchanges:
1 1/2 carbohydrates
1/2 fat
Source: The American Diabetes Association
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BENIHANA-STYLE STEAK
~Submitted by Barbara, Chula Vista, CA
¼ cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350°F and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.
MEXICAN QUICHE
~Submitted by Treva, NC
1 serving
Prep: 20 minutes
Bake: 30 minutes
1 6-inch flour tortilla
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 ounces bulk pork sausage
1 tablespoon chopped green sweet pepper
1 egg
1/4 cup milk, light cream or half and half
1/8 teaspoon salt Salsa (optional) Fresh cilantro (optional)
Directions
1. Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15-ounce casserole. Top with 1/4 cup of the cheese.
2. In same skillet cook sausage and green pepper until sausage is cooked and green pepper is crisp-tender; drain well. Spoon over tortilla and cheese in casserole.
3. In a small bowl combine egg, milk or cream, and salt. Mix well. Pour egg mixture into casserole. Top with remaining cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until firm. Serve with salsa and cilantro, if desired. Makes 1 serving.
Nutrition facts per serving: Servings Per Recipe 1 serving Calories 622 Total Fat (g) 44 Saturated Fat (g) 21 Cholesterol (mg) 324 Sodium (mg) 1231 Carbohydrate (g) 15 Fiber (g) 1 Protein (g) 36 Vitamin C (DV%) 16 Calcium (DV%) 55 Iron (DV%) 14
*Percent Daily Values are base on a 2,000 calorie diet
Source: Better Home and Garden
BAJON CHICKEN
~Submitted by Mary S., Nashville, TN
Serves two
Ingredients
2 - 8 oz Chicken Breasts
1/2 cup Orange Juice
1 Tbsp. Island Spice (recipe below)
1 Christophene*
1 Red Pepper
1 Green Pepper
1 Red Onion
1 Tbsp. Shallots
1/2 cup White Wine
1/2 cup Heavy Cream
1 lb Butter
1/4 cup Orange Juice
1 Tbsp. Island Spice
Marinate chicken breast for 1 hour in orange juice and island spice. Grill or sauté. Chop shallots and white wine. Reduce until wine is cooked out and cream reduced until thick. Slowly stir in softened butter one piece at a time. Cook orange juice and spice until reduced to 2 tablespoons. Cool and stir into sauce. Slice vegetables thin and sauté in olive oil. Place chicken on plate, garnish with sautéed vegetables, and pour sauce over chicken. Serve over rice.
Island Spice:
3 Tbsp. Curry Powder
1 Tbsp. Nutmeg
1 Tbsp. Cayenne Pepper
1 Tbsp. Cinnamon
1 Tbsp. Allspice
1 Tbsp. Ginger
*CHRISTOPHENE.....Chayote (Sechium edule), also known as: custard marrow, christophene (France, Caribbean), chouchoute (Madagascar, Polynesia), brione (France, West Indies), vegetable pear, cho-cho, soussous, chuchu, choko, pipinella, xuxu, mirliton (southern U.S.), mango squash, and huisquil. For all these exotic names, this is simply a subtropical member of the squash family, eaten as a vegetable. It is a pear shaped fruit, has a single seed and a taste similar to zucchini. The young root tubers are also eaten. Chayote is native to Mexico and Central America and was a popular vegetable with the Mayas and Aztecs. It's cultivation has spread all over the world, including Algeria, Madagascar, Polynesia, southern U.S., China, Indonesia, New Zealand and Australia.
LINGUINE WITH SHRIMP, ASPARAGUS, AND BASIL
~Submitted by Maggie, TX
Makes 2 servings.
8 ounces linguine
3 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon chopped red jalapeño chiles
1/2 cup dry white wine
1 tablespoon butter
12 uncooked large shrimp, peeled and deveined with tails intact
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
1 tablespoon fresh lemon juice
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
2 lemon wedges
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
Source: Bon Appétit, May 2007
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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DEBBIE REYNOLDS' EGGPLANT CASSEROLE
Ingredients:
1 1 1/4 lb. eggplant
Salt
4 oz. Swiss cheese, shredded
1 C. grated Parmesan cheese
3 medium tomatoes, sliced
Pepper
1/4 C. butter
1 C. (8 oz.) tomato sauce
1 C. seasoned bread crumbs
Directions:
Peel eggplant and slice in 1/4-inch thick rounds. Place in a bowl with about 2 Tbs. salt and enough water to cover. Let stand 20 minutes, then drain. Meanwhile, preheat oven to 350 degrees. Grease bottom and sides of a 13x9-inch baking dish.
Mix cheeses in a bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the remaining cheese mixture. Repeat layers once. Top with remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture. Cover with foil. Bake for 1 hour. Uncover and bake 15 minutes longer or until eggplant is tender.
Yield: 8 servings
CREAMY PEAS
2 cups frozen green peas
2/3 cup water
1/8 tsp salt
3 T butter
1/3 cup heavy cream
2 T all-purpose flour
1 T white sugar
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
4 servings.
GRAHAM CRACKER BROWNIES
Makes 12.
2 cups graham cracker crumbs (about 32 squares)
1 cup semisweet chocolate chips
1 teaspoon baking powder
pinch of salt
1 can condensed milk
1. Combine all the ingredients in a bowl. Spread into a greased 8-inch square baking pan.
2. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
3. Cool on wire rack.
Based on individual serving.
Calories: 221
Total Fat: 10 g
Carbohydrates: 33 g
Protein: 3 g
REMINGTON’S CHICKEN SALAD MAISON
This was posted in the A2Z Recipes Yahoo
Forum. I can’t wait to try it.
1 tablespoon orange juice concentrate
4 tablespoons mayonnaise
Salt and white pepper to taste
4 cups cooked and diced chicken
2 ribs celery, cleaned and diced
1/2 medium onion, finely diced
1 clove garlic, minced
1 small head iceberg lettuce, cut into thin strips
2 mandarin oranges, peeled, segments separated, or 1 can (11 ounces) mandarin oranges, drained
1 cup toasted cashews
Grapes, strawberries, or any other fresh fruit for garnish
Blend orange concentrate and mayonnaise in small bowl. Add salt and pepper. Set aside.
Fold together chicken, celery, onion and garlic. Add to dressing.
To assemble salad, divide lettuce among 6 plates, then place about 2/3 cup of the chicken salad onto the greens. Top with mix of mandarin oranges and cashews. Garnish each serving with fruit as desired.
Makes 6 servings.
Source: Joseph Worden, executive chef of Remington's, in the Park Plaza-Valley Inn, Neenah, WI
CHIPOTLE PORK AND CHICKEN SATAY
This delicious appetizer is a meal-starter - or the meal. We served on a bed of brown and wild rice with green beans for dinner. Yum!
12 ounces pork tenderloin
12 ounces skinless, boneless chicken thighs
16 6-inch wooden skewers
1 recipe Chipotle Barbecue Sauce (recipe follows)
1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread 3 pork pieces on 8 of the skewers, leaving a 1/4-inch space between pieces. Thread 3 chicken pieces on each remaining skewer. Place skewers on tray.
2. Sprinkle salt and black pepper over pork and chicken. Cover with plastic wrap; chill for 15 minutes to 2 hours. Prepare Chipotle Barbecue Sauce.
3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place the pork kabobs on the grill rack. If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally.) Remove pork kabobs from grill and keep warm.
4. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.)
Serves 16 appetizer size
Chipotle Barbecue Sauce: In a saucepan combine 1/2 cup bottled barbecue sauce; 1 tablespoon chopped canned chipotle peppers in adobo sauce; 2 cloves garlic, minced; and 1 tablespoon honey. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup.
Serving Suggestions
Chipotle peppers lend a smoky, spicy flavor to the honey-sweetened barbecue sauce. They get their heat from capsaicin, a phytochemical with antibacterial and cancer risk-reducing properties. The recipe is courtesy of the “Eating for Life” special section in the “Pink Plaid” edition of the Better Homes and Gardens® New Cook Book
Nutrition Facts
Calories 63 calories
Protein 9 grams
Fat 2 grams
Sodium 116 milligrams
Cholesterol 31 milligrams
Saturated Fat 0 grams
Carbohydrates 2 grams
Fiber 0 grams
Source: “Pink Plaid” edition of the Better Homes and Gardens® New Cook Book
CREAM OF CRAB SOUP
This rich and delicately seasoned soup is impressive with its delectable morsels of crabmeat.
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes 6 servings.
Ingredients:
1/4 cup (1/2 stick) butter
2 teaspoons Parsley Flakes
1 1/2 teaspoons Minced Onions
1 teaspoon Seasoned Salt
1 teaspoon Ground Mustard
1/8 teaspoon Old Bay Seasoning
1/4 teaspoon Ground Cayenne Pepper
1/3 cup flour
4 cups milk
1 pound lump crabmeat
2 tablespoons dry sherry or cooking sherry
Directions:
1. Melt butter in 3-quart saucepan on medium heat. Add seasonings and flour. Whisk until well blended. Whisking constantly, gradually add milk.
2. Add crabmeat; simmer 20 minutes, stirring occasionally.
3. Stir in sherry, if desired. Heat 1 to 2 minutes.
Source: My adaptation of a recipe found on McCormick's site
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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