Publisher's Desk...
Good morning and I hope this finds you and yours doing well. I'm hanging in there. I am supposed to be off today but will be going back in at 2:00 for a few hours as we are short-handed at work. I can always use the extra money. I should get home in plenty of time to spend a few hours with the kids before settling in for sleep. This was to have been my only day off in ten.
We have a good issue for you today with some tasty recipes and other items to make you laugh and (hopefully) think. My thanks go to all who helped make it possible by sending in a recipe, joke or other item of interest. Your help is so very important, especially on days like today when I could not do it without you. If you appreciate the effort expended in this and other issues that come your way, please take a few seconds to place your vote. It is a perfect (and painless) was to say "Thanks, Maggie!".
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Enjoy!
Ramblings...
PARABLE OF THE PENCIL
Shared by Judy, Warren, MI
The Pencil Maker took the pencil aside, just before
putting him into the box. There are 5 things you
need to know, he told the pencil, before I send
you out into the world. Always remember them
and never forget, and you will become the best
pencil you can be.
One: You will be able to do many great things,
but only if you allow yourself to be guided by
Someone's hand.
Two: You will experience a painful sharpening
from time to time, but you'll need it to become
a better pencil.
Three: You will be able to correct any mistakes
you might make.
Four: The most important part of you will always
be what's inside.
And Five: On every surface you are used on,
you must leave your mark. No matter what
the condition, you must continue to write.
The pencil understood and promised to remember,
and went into the box with purpose in its heart.
Now put your self in the place of the pencil.
Always remember these five things and never forget,
and you will become the best person you can be.
~Author Unknown~
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RecipeSecrets.net. Famous Secret Recipes
NEW and Improved Site! Copy cat recipe ebook.
The recipes everyone loves...
but nobody knows how to make.
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Did You Know?...
Effort Pays Off When Diabetics Try To Lose Weight
Apr 05 (Reuters Health) - Overweight adults with diabetes who try to lose weight -- even unsuccessfully -- may live longer than those who don't give it a go, new research suggests.
Investigators at the U.S. Centers for Disease Control and Prevention (CDC) found that among 1,400 diabetics they studied, those who said they had tried to lose weight in the past year were less likely to die over the next nine years.
And it didn't matter whether they actually shed any pounds, the researchers report in the journal Diabetes Care.
The reason may have to do with the overall healthier lifestyles that weight watchers tend to adopt, according to Dr. Edward W. Gregg and his colleagues at the CDC in Atlanta. People trying to lose weight, they note, may take up exercise or eat more nutritious foods, which could make for a longer life even in the absence of weight loss.
People who attempt to lose weight may also tend to follow more health recommendations in general, from not smoking to buckling up when driving, Gregg's team adds.
However, the findings do not necessarily negate the importance of weight loss for people with diabetes, Gregg told Reuters Health.
Instead, he explained, they highlight a still "unresolved" question: whether the emphasis should be on shedding excess pounds, or on taking up healthy lifestyle habits such as regular exercise and improving nutrition -- even if this doesn't result in weight loss.
The study included 1,401 overweight, diabetic men and women age 35 and older who were interviewed about their health and lifestyle in 1989. Those who said they had tried to lose weight during the past year were 23 percent less likely to die over the next nine years than those who reported no weight loss effort.
The lower death risk was just as significant among participants who had tried but failed to lose weight as it was among those who successfully lost weight, Gregg and his colleagues found.
Exactly why those who actually dropped pounds did not have the lowest death risk of all study participants is unclear. It may be because they failed to keep the weight off for the long haul, the study authors speculate. They asked study participants about weight loss at only one time point, and did not look at long-term success.
Gregg said that probably the best advice for overweight diabetics would be to aim for gradual weight loss by "using healthy lifestyle changes in moderation" -- including exercise, cutting calories, and getting more fruits, vegetables and whole grains.
SOURCE: Diabetes Care, March 2004.
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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
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Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
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???. My thanks go to
Pam H. from Swanton, OH, for the great theme idea! 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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Crazy Corner...
WHY DID
THE CHICKEN CROSS THE ROAD?
(Revised)
Shared by Richard K.,
Bradenton, FL
GEORGE W
BUSH
We don't really care why the chicken crossed the road. We just want to know if
the chicken is on our side of the road or not. The chicken is either against us
or for us. There is no middle ground here.
COLIN POWELL
Now to the left of the screen, you can clearly see the satellite image of the
chicken crossing the road.
HANS BLIX
We have reason to believe there is a chicken, but we have not yet been allowed
to have access to the other side of the road.
JOHN KERRY
Although I voted to let the chicken cross the road I am now against it!
RALPH NADER
The chicken's habitat on the other side of the road had been polluted by
unchecked industrial greed. The chicken did not reach the unspoiled habitat on
the other side of the road because it was crushed by the wheels of a
gas-guzzling SUV.
PAT BUCHANAN
To steal the job of a decent, hardworking American.
RUSH LIMBAUGH
I don't know why the chicken crossed the road, but I'll bet it was getting a
government grant to cross the road, and I'll bet that somebody out there
is already forming a support group to help chickens with crossing-the-road
syndrome. Can you believe this? How much more of this can real Americans take?
Chickens crossing the road paid for by their tax dollars. And when I say tax
dollars, I'm talking about your money, money the government took from you to
build a road for chickens to cross.
MARTHA STEWART
No one called me to warn me which way that chicken was going. I had a standing
order at the Farmer's Market to sell my eggs when the price dropped to a certain
level. No little bird gave me any insider information.
JERRY FALWELL
Because the chicken was gay --- isn't it obvious? Can't you people see the plain
truth in front of your face? The chicken was going to the ''other side'. That's
what they call it the other side. Yes, my friends, that chicken is gay. And if
you eat that chicken, you will become gay too. I say we Boycott all chickens
until we sort out this abomination that the liberal media whitewashes with
seemingly harmless phrases like "the other side."
DR SEUSS
Did the chicken cross the road? Did he cross it with a toad? Yes, the chicken
crossed the road, but why it crossed I've not been told.
ERNEST HEMINGWAY
To die in the rain. Alone.
MARTIN LUTHER KING, JR
I envision a world where all chickens will be free to cross roads without having
their motives called into question.
GRANDPA
In my day, we didn't ask why the chicken crossed the road. Somebody told us the
chicken crossed the road, and that was good enough.
BARBARA WALTERS
Isn't that interesting? In a few moments, we will be listening to the chicken
tell, for the first time, the heartwarming story of how it experienced a serious case of molting, and went on to accomplish its life long
dream of crossing the road.
?
JOHN LENNON
Imagine all the chickens in the world crossing roads together - in peace.
ARISTOTLE
It is the nature of chickens to cross the road.
KARL MARX
It was an historic inevitability.
RONALD REAGAN
What chicken?
CAPTAIN KIRK
To boldly go where no chicken has ever gone before.
SIGMUND FREUD
The fact that you are at all concerned that the chicken crossed the road reveals
your underlying sexual insecurity.
BILL GATES
I have just witnessed eChicken2003, which will not only cross roads, but will
lay eggs, file your important documents, and balance your checkbook, - and
internet explorer is an integral part of eChicken.
ALBERT EINSTEIN
Did the chicken really cross the road, or did the road move beneath the chicken?
BILL CLINTON
I did not cross the road with THAT chicken. What is your definition of chicken?
AL GORE
I invented the chicken!
THE BIBLE
And God came down from heaven, and he said unto the chicken THOU SHALT CROSS THE
ROAD. And the chicken didst cross the road, and there was much rejoicing.
COLONEL SANDERS
Did I miss one?
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
SPICED APPLE CAKE WITH
BROWN SUGAR CREAM CHEESE FROSTING
~Submitted by Ann, FL
This cake is moist and delicious. It can keep in the fridge for up to 5 days, which makes it a good choice for serving during the holidays. If you don't like nuts, try substituting dried cranberries which add a lot of flavor and color. Serves 10-12.
4 cups apples, peeled, seeded and chopped into small pieces
2 cups sugar
?? cup vegetable oil
2 eggs, lightly beaten
2 tsp. vanilla
2 cups flour
?? cup milk
2 tsp. baking powder
2 tsp. cinnamon
?? tsp. nutmeg
1 tsp. salt
?? tsp. baking soda
1 cup roughly chopped pecans, walnuts or dried cranberries (reserve ?? cup for the top of the frosted cake)
Brown Sugar Cream Cheese Frosting:
8 ounce package regular or light cream cheese, at room temperature
?? cup butter
2 tsp. vanilla
1 cup golden brown sugar
Preheat oven to 350 degrees. Grease and lightly flour one 13x9x2-inch-baking pan. Set aside. If you would like to make a layer cake, use two 8 or 9-inch round pans.
In a large mixing bowl, combine apples and sugar. With a wooden spoon or rubber spatula, stir in oil, eggs, and vanilla. Combine all of the dry ingredients. Add flour mixture to apple mixture. Add milk and stir just until combined. Add nuts or cranberries. Pour batter into prepared baking
pan.
Bake for 30 to 40 minutes or until a toothpick comes out clean. Cool down for 15 minutes before removing from pan. Let cake completely cool before frosting.
For Frosting:
In a mixing bowl, using an electric mixer, beat cream cheese until smooth. Scrape bowl. Add butter and beat until mixture is very smooth and free from lumps. Add vanilla and brown sugar. Beat for five minutes until frosting is light and fluffy and the sugar has completely dissolved.
Use the frosting to decorate the cake once it has cooled. Sprinkle the top of the cake with reserved nuts or cranberries for garnish. Refrigerate after
frosting.
Per Serving: 537 calories, 76.9 grams carbohydrates (54%), 7.6 grams protein (6%), 23.8 grams fat (40%).One serving supplies half a serving of fruits and vegetables. N/A for special diets.
JEAN ANDERSON'S OVEN-FRIED CHICKEN
~Submitted by Larry, Ontario, Canada
Source: Louisville (KY) Courier-Journal
12 tablespoons unsalted butter
3 garlic cloves, minced
2 cups freshly made bread crumbs
2/3 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons kosher salt
freshly ground black pepper to taste
1 (3 1/2 pound) chicken, cut into 10 pieces (or all thighs, wings or breasts, if desired)
Heat oven to 350 degrees. Combine butter and garlic in small saucepan. Heat over medium-high heat until butter has melted. Pour into large bowl. Cool to room temperature.
Mix bread crumbs, cheese, salt and pepper in large bowl. Dip each chicken piece, one at a time, into melted garlic butter. Transfer to bread crumb mixture. Turn until coated on all sides.
Arrange chicken in one flat layer on large baking sheet. Drizzle on any of the remaining melted butter. Bake until lightly browned and just cooked through, 50 to 60 minutes.
Serves four to six.
HELP FOR HAMBURGER
Makes 5 1-cup servings
~Submitted by Kel, GA
1 pound ground beef
3 1/3 cups hot water
2 1/4 cups instant rice
2 T instant minced onion
1/4 cup soy sauce
salt and pepper to taste
Brown meat in skillet; drain off fat. Add hot water, rice, onion and soy sauce. Mix well and bring to boiling point. Cook over medium-high heat until most of liquid has evaporated, 10 -15 minutes. Season with salt and pepper.
SWISS CHEESE AND CABBAGE SLAW
~Submitted by Tena, MO
4 cups finely shredded cabbage
2 cups grated Swiss cheese
?? cup minced green bell pepper
1 onion, minced
1 teaspoon celery seeds
1 ?? cups mayonnaise combined with ?? teaspoon Tabasco
Combine ingredients and add salt and pepper to taste.
Serves 8.
MICROWAVE PEANUT BRITTLE
~Submitted by Edna, Decatur, IL
1 cup sugar
1/2 cup white syrup
Stir together in a 1 1/2 quart casserole dish. Microwave on high for 4 minutes. Stir in 1 cup roasted peanuts. Microwave on high for 3-5 min or until light brown
Add:
1 tsp butter
1 tsp vanilla
blending well.
Microwave on high for 1-2 min more. Peanuts will be light brown and syrup very hot. Stir in:
1 tsp baking soda
gently until light and foamy.
Quickly pour mixture onto LIGHTLY buttered cookie sheet. Let cool over 30-60 min. When cool, break into small pieces and store in airtight container. Great for gift giving.
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Heart Healthy...
TUNA AND ONIONS
(A low carb recipe)
~Submitted by Treva, NC
1 can of oil packed tuna fish (do not drain)
1/2 an onion sliced free-hand
Cheese (optional)
Throw onions in a non-stick pan until they become translucent and soft (cover with foil) Add tuna with oil and cook until tuna is warmed up Put on a plate and eat it like that or add your favorite cheese and pop it in the microwave to melt.
1-2 servings
Tuna: 0 grams
1/2 medium sized onion (or 10 rings) ~ 5 grams
Add cheese grams if used
Total ~ 5-6 grams (depending on onion used)
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For Two...
POTATO GALETTE
~Submitted by Jean, Syracuse, NY
A nonstick skillet and an adjustable-blade slicer make this elegant dish easy.
Active time: 10 min
Start to finish: 30 min
1 tablespoon unsalted butter
1 large russet (baking) potato (1/2 lb)
1/4 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Melt butter in a 7 1/2- to 8-inch nonstick skillet. Peel potato and cut crosswise into 1/8-inch-thick slices with slicer. Toss potato with melted butter, salt, and pepper in a bowl, then layer potato slices, overlapping slightly, in skillet. Cover skillet with a lid, or tightly with foil, and cook over moderately low heat until underside is golden brown, about 10 minutes. Slide galette onto a dinner plate. Invert skillet over galette, then, holding plate tightly against skillet, flip galette into skillet. Cook, covered, until potato is tender when pierced with a paring knife, 10 to 12 minutes more. Makes 1 serving.
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Publisher's Choice...
BABY LIMA BEANS AND CORN IN CHIVE CREAM
(See web version of newsletter for
photo!)
4 bacon slices, cut crosswise into 1/2-inch-wide pieces
1 medium onion, chopped
1 green bell pepper, cut into1/2-inch dice
1 (10-oz) package frozen baby lima beans
1 (10-oz) package frozen corn kernels
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.
Makes 6 to 8 side-dish servings.
Gourmet - February 2003
Vitamin Rich Cooking Step by Step![]()
List Price: $7.95
Overstock Price: $3.99
You Save: $3.96 (49%)
Shipping: Only $1.40
Catalog #: 71910
Vitamins are substances that are vital to the maintenance of our bodies, yet so much is written concerning these invisible, potent elements in out food that few of us can tell fact from fiction.
There are many different vitamins, but we only need each in very small quantities, and if we maintain a well balanced and varied diet, the food we eat will generally provide us with more than enough vitamins for our daily needs. In certain circumstances, however, such as during pregnancy, illness or in old age, vitamin supplements may be required, and in these cases, professional advise should be sought.
Included in this book are many eye, and tummy pleasing recipes that are vitamin rich.
Always remember:
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