Publisher's Desk...
Good morning!? I hope your weekend was good.? Even though I worked,
mine was very good.? My son had his best friend over and it was great to
see them have so much fun together.? Trey has not always made friends
easily and it warms my heart to see him establishing solid friendships.?
Trey doesn't know a stranger but going beyond initial meeting has proven
difficult for him with his special needs.? Angela spent the night with her
best friend to work on a school project.? She came home with a completed
project and was all smiles.? Most parents want their kids to be "popular".?
For me, having quality in relationships is much preferred to a large quantity of
them.? I consider myself most fortunate as a2z has afforded me both.
What a great batch of recipes we have today.? My thanks go to all who
helped.? While I have a few recipes in reserve, it would be most helpful if
you would send along a recipe to share here.? Submission rules are simple
(submit them as you would enjoy having them to save for yourself).? Your
cooperation is needed in order for a2z to continue as a daily newsletter.?
Thanks!
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
here.)
The print is much larger and in bolder type for those with vision impairments, too.
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Enjoy!
Ramblings...
KITCHEN CLOSED
(this chick has had it!)
Shared by Pam H., OH
Martha Stewart doesn't live here!!
I'm creative
you can't expect me to be neat too!
?
So this isn't Home Sweet Home
ADJUST!
?
Ring
Bell for Maid Service
If no answer
Do It Yourself!
?
I clean house every other day
Today is the other day!
?
If you write in the dust..
PLEASE don't date it!
I would cook dinner
but
I can't find the can opener!
?
My house was clean last week
( too bad you missed it! )
?
A clean kitchen is ... the sign of a wasted life.
?
COOK CAN'T TAKE IT ANYMORE!
?
I came
I saw
I decided to order take out.
?
If you don't like my standards of cooking ... lower your standards.
?
You may touch the dust in this house
but please don't write in it!
APOLOGY
Although you'll find our house a mess
Come in
Sit down
Converse
It doesn't always look like this
Some days it's even worse.
?
A messy kitchen is a happy kitchen
..and this kitchen is delirious.
If we are what we eat,
then I'm easy, fast,
and cheap
?
A balanced diet is a cookie in each hand.
Thou shalt not weigh more than thy refrigerator
?
Blessed are they who can laugh at themselves
for they shall never cease to be amused.
A clean house is a sign of a mis-spent life.
?
Help keep the kitchen clean
EAT OUT!!
Countless number of people have eaten in this kitchen
and gone on to lead normal lives.
?
My next house will have no kitchen
just vending machines.
Gardening forever
. . .
Housework, never!
?
Dull women have immaculate houses.
I'd live life in the fast lane
but I am married to a speed bump.
?
HOME RULES
If you sleep on it ... make it up.
If you wear it . hang it up.
If you drop it ... pick it up.
If you eat out of it . put it in the sink.
If you step in it ... wipe it off.
If you open it ... close it.
If you empty it .. fill it up.
If it rings ... answer it.
If it howls ... feed it.
If it cries ... love it!
?
HAVE A WONDERFUL DAY
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Did You Know?...
Is Ready-made Really More Expensive?
You might notice that ready-to-use products seem more expensive at first glance. For example, a 10-ounce bag of washed and torn romaine leaves sells for the same price as an unwashed head of romaine weighing twice as much. However, after you wash the romaine and discard its core, larger ribs, and any damaged leaves, you??™re left with about 12 ounces of servable lettuce. Not much of a price difference after all.
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"It is a requirement that items sent for posting NOT be from other newsletters."
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.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
16209/31572_show_id_qELfutnXLH0_bids_29195.10000304_type_4_subid_0
&bids=29195.10000304&type=4&subid=0>
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
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
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Crazy Corner...
The Things Kids Say ...?
Shared by Jean, Syracuse, NY
HONESTY
My son Zachary, 4, came screaming out of the bathroom to tell me he'd dropped his toothbrush in the toilet. So I fished it out and threw it in the garbage. Zachary stood there thinking for a moment, then ran to my bathroom and came out with my toothbrush. He held it up and said with a charming little smile, "We better throw this one out too then, 'cause it fell in the toilet a few days ago.
OPINIONS
On the first day of school, a first-grader handed his teacher a Note from his mother. The note read, "The opinions expressed by this child are not necessarily those of his parents."
KETCHUP
A woman was trying hard to get the ketchup to come out of the jar. During her struggle the phone rang so she asked her 4-year-old daughter to answer the phone. "It's the minister, Mommy," the child said to her mother. Then she added, "Mommy can't come to the phone to talk to you right now. She's hitting the bottle."
NUDITY
A little boy got lost at the YMCA and found himself in the women's locker room. When he was spotted, the room burst into shrieks, with ladies grabbing towels and running for cover. The little boy watched in amazement and then asked, "What's the matter haven't you ever seen a little boy before?"
ELDERLY
While working for an organization that delivers lunches to elderly shut-ins, I used to take my 4-year-old daughter on my afternoon rounds. The various appliances of old age, particularly the canes, walkers and wheelchairs, unfailingly intrigued her. One day I found her staring at a pair of false teeth soaking in a glass. As I braced myself for the inevitable barrage of questions, she merely turned and whispered, "The tooth fairy will never believe this!"
DRESS-UP
A little girl was watching her parents dress for a party. When she saw her dad donning his tuxedo, she warned, "Daddy, you shouldn't wear that suit." "And why not, darling?" "You know that it always gives you a headache the next morning."
DEATH
While walking along the sidewalk in front of his church, our minister heard the intoning of a prayer that nearly made his collar wilt. Apparently, his 5-year-old son and his playmates had found a dead robin. Feeling that proper burial should be performed, they had secured a small box and cotton batting, then dug a hole and made ready for the disposal of the deceased. The minister's son was chosen to say the appropriate prayers and with sonorous dignity intoned his version of what he thought his Father always said: "Glory be unto the Faaaather, and unto the Sonnn ... and into the hole he gooooes."
SCHOOL
A little girl had just finished her first week of school. "I'm just wasting my time," she said to her mother. "I can't read, I can't write and they won't let me talk!"
BIBLE
A little boy opened the big family bible. He was fascinated as he fingered through the old pages Suddenly, something fell out of the Bible. He picked up the object and looked at it. What he saw was an old leaf that had been pressed in between the pages. "Mama, look what I found", the boy called out." What have you got there, dear?" With astonishment in the young boy's voice, he answered, "I think it's Adam's underwear!"
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"It is a requirement that items sent for posting NOT be from other newsletters."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
ORANGE APRICOT OATMEAL COOKIES
~Submitted by Tena, MO
6 ounces dried apricots, chopped fine
2/3 cup vegetable shortening
1 cup brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon freshly grated orange rind
1 ?? cups flour
?? teaspoon salt
?? teaspoon baking soda
?? teaspoon cinnamon
2 cups old-fashioned rolled oats
Soak apricots in ?? cup boiling water for 5 minutes and drain well. Cream together shortening and sugars until light and fluffy. Beat in egg, vanilla, and rind until well combined. Add dry ingredients and mix well. Stir in apricots and oats. Drop onto lightly greased baking sheets and bake at 350F for 12-15 minutes. Makes about 36 cookies.
ASPARAGUS AND SHRIMP WITH TOASTED
BREAD CRUMBS, LEMON AND GARLIC
~Submitted by Edna in Decatur, IL
2 pounds of asparagus
1/3 cup plain bread crumbs
1/2 cup olive oil
4 medium cloves garlic, minced
1/4 cup minced fresh parsley leaves
1/4 cup lemon juice
1 tsp salt
1 pound pasta
1 pound cleaned, shelled cooked shrimp
For the pasta bring 4 quarts salted water to a boil in a large pot. Snap off tough ends from asparagus spears. cut spears in half lengthwise (thicker spears should be quartered), then slice into 1 inch pieces. Steam asparagus until crisp tender (about 2 minutes) and set aside.
Place large skillet over medium heat. Add bread crumbs and toast by shaking the pan occasionally to redistribute the crumbs until golden brown (about 5 minutes) and set aside.
Heat oil in empty skillet. Add garlic and saut?© over medium heat until lightly colored (about 2 minutes). Stir in parsley, lemon juice and salt. Cook for 30 seconds. Add asparagus to pan and mix well.
While preparing sauce, cook and drain pasta, making sure that some water still clings to noodles. Toss pasta with asparagus sauce and cooked shrimp. Mix well with toasted bread crumbs. Serve immediately. Serves 4.
BLACKBERRY FROZEN YOGURT
~Sent in by Larry Holmes, Ontario, Canada
2 cups frozen or fresh unsweetened blackberries OR one 16 ??-ounce can blackberries, drained
1/3 to ?? cup sugar
1 teaspoon unflavored gelatin
?? cup skim milk
1 8-ounce carton plain nonfat yogurt
1 tablespoon finely shredded orange peel
?? cup orange juice
Thaw berries, if frozen. Meanwhile, in medium saucepan combine sugar and gelatin; stir in milk and ?? cup water. Heat just until gelatin dissolves. Set aside to cool.
In food processor bowl process berries until smooth. Press through sieve; discard seeds. Stir pur?©e, yogurt, orange peel and juice into gelatin mixture. Turn into 2-quart electric ice-cream freezer. Freeze according to manufacturer's directions. (Or, pour into a 9x5x3-inch pan. Cover; freeze about 6 hours. Break into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to cold loaf pan. Cover; freeze about 8 hours.
Makes six ?? cup servings.
GOLDEN CHICKEN AND AUTUMN VEGETABLES
~Submitted by Bev, FL
Ready in 30 minutes or less
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. Tender chicken breasts,
sweet potatoes and green beans are cooked in a simple broth seasoned with
rosemary, garlic and thyme.
4 bone-in chicken breast halves, skin removed
2 large sweet potatoes, peeled and cut into large chunks
2 cups fresh or frozen cut green beans
1 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
In a nonstick skillet over medium-high heat, cook chicken until browned on both sides. Add sweet potatoes and beans. Combine the remaining ingredients pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until chicken juices run clear. Yield: 4 servings.
MANGO CHUTNEY
~Submitted by: Rita, Hampshire, England
BBCi Food
Serves 1 pint
Preparation time overnight
Cooking time 30 minutes to 1 hour
Ingredients
4 large mangoes, peeled, stoned and sliced
salt
4 cloves garlic, peeled and crushed
450g/1lb caster sugar
2 baking apples, peeled, cored and chopped
1 tbsp English mustard powder
1 tbsp grated fresh root ginger
600ml/1 pint white wine vinegar
1 tbsp cayenne pepper
Method
1. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.
2. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.
3. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Turn into
sterilized jars and seal.
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Heart Healthy...
LOW-FAT FETTUCINE ALFREDO
~Submitted by Jean, Syracuse, NY
4 ounces fettuccine
2 teaspoons margarine
4 cloves garlic, minced
4 1/2 teaspoons all-purpose flour
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
2 ounces Neufchatel cheese
1/4 cup chopped parsley
1. In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saut?© for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
3. Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.
Makes 2 servings
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For Two...
BISCUITS
~Submitted by Jean, Syracuse, NY
Cooking for 1 or 2
1 cup flour
1 1/2 tsp. baking power
1 1/4 tsp. salt
3 tbs. butter
1 cup milk
Stir flour, baking powder and salt together in a mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Add milk and stir lightly. Knead gently 12 times. Roll or pat dough to 1/4-inch thickness. Cut into squares or rounds and place on an ungreased baking sheet. Bake in a 450-degree oven for 12 minutes, or until golden brown.
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Publisher's Choice...
MUSHROOM CHICKEN IN WINE SAUCE
(See web version of newsletter for
photo!)
Makes 4 servings
Source: Kraft Foods
1 broiler-fryer chicken (2-1/2 to 3 lb.), cut up
1/3 cup flour
2 Tbsp. vegetable oil
4 cups sliced fresh mushrooms
1/2 cup GREY POUPON Dijon Mustard
1/2 cup dry white wine
2 Tbsp. chopped fresh parsley
REMOVE skin from chicken, if desired. Rinse chicken; pat dry. Coat chicken with flour, shaking off excess. Brown chicken in oil in large skillet over medium-high heat. Remove chicken from skillet.
COOK and stir mushrooms in same skillet for 2 to 3 minutes or until tender. Stir in mustard and wine; return chicken to skillet.
BRING to boil. Reduce heat to medium-low; cover. Simmer for 20 to 25 minutes or until chicken is cooked through. Sprinkle with parsley.
Ma
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