Publisher's Desk...
Please note: This is my fifth attempt at posting
today's issue.? Apparently there is a problem at Zinester.? Heck...if
I'd known this would happen, I would've slept some today!
Good morning to everyone. Today is ???hump??? day which means if we can get through this, the rest of the week is downhill. I plan to. The issue should please most as we have an assortment of recipes and some things to make you laugh and think. I hope you enjoy it and perhaps become inspired enough to send something to share with us here. Your participation is what makes this fun for all. Have a nice day...see ya tomorrow.
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Enjoy!
Ramblings...
Today
I may never see tomorrow; there's no written guarantee,
and things that happened yesterday belong to history.
I cannot predict the future. I cannot change the past.
I have just the present moment. I must treat it as my last.
I must use this moment wisely for it soon will pass away
and be lost forever, as part of yesterday.
I must exercise compassion, help the fallen to their feet,
be a friend unto the friendless, make an empty life complete.
The unkind things I do today may never be undone,
and friendships that I fail to win may nevermore be won.
I may not have another chance, on bended knees to pray,
and I thank God with a humble heart for giving me this day.
~Author Unknown~
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"It is a requirement that items sent for posting NOT be from other newsletters."
Did You Know?...
To Be Or Not To Be??¦ Healthy? The Choice Is Yours
Your doctor utters those dreaded words; you must lower your cholesterol
or face the possibility of heart disease. You think you will have to give up all
the foods you love. However, being healthy does not mean eating a rabbit's diet.
Retailers are increasingly helping consumers find ways to eat the foods that
they love without fearing the next checkup.
Here are some tips to help you understand how to eat any foods without a big
serving of guilt.
- Choose and enjoy a variety of foods every day. This will help you maintain
a balanced diet.
- Eat moderate, balanced portions. When portion sizes are reasonable, it
will be easier to eat the foods you want and to stay healthy.
- Eat exactly what you're hungry for. If you crave sweet food do not eat
something salty. By listening to your body, it will be easier to have control
of the food you eat.
- Choose foods that use non-hydrogenated. Using a non-hydrogenated oil will reduce trans-fatty acids, which are better
for managing blood cholesterol levels.
- Reduce, don't eliminate certain foods. All foods can fit. Even higher fat
and higher calorie foods, when eaten in moderation, can fit into a healthy
eating plan. The secret is moderating how much of these foods you eat and how
often you eat them.
- Balance your food choices over time. Not every food has to be perfect.
- Remember to look at the big picture. Select foods based on your total
eating patterns, not whether any individual food is "good" or "bad." Remember
that healthy eating does not come down to what you ate today or yesterday.
Instead, it's about your overall eating habits and the amounts and types of
foods that you usually eat.
- Use flavoring to spice up food. There are many ingredients such as garlic,
lemon juice, herbs, onion, pepper and other spices that can add zest and
flavor to your food.
There are no bad foods, only bad choices. Choosing a balanced diet has never
been so easy.
- Excerpted from News Canada
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Scan your PC for viruses now!![]()
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...
Finally Together...
Shared by Carol, NY
She married and had 13 children. Her husband died. She married again and had 7
more children. Again, her husband died. But, she remarried and this time had 5
more children. Alas, she finally died. Standing before her coffin, the preacher
prayed for her. He thanked the Lord for this very loving woman and said, "Lord,
they're finally together." One mourner leaned over and quietly asked her friend,
"Do you think he means her first, second or third husband?" The friend replied,
"I think he means her legs."
Helpful Husband...
Shared by Jean, Syracuse, NY
When my wife had to rush to the hospital unexpectedly, she asked me to bring
her a few items from home. One item on her list was "comfortable underwear."
Worried I'd make the wrong choice, I asked, "How will I know which ones to
pick?"
"Hold them up and imagine them on me," she answered. "If you smile, put them
back."
Blonde Joke # 1408982
Shared by Julie, TX
Two bored casino workers were waiting at a craps table. A very attractive blonde
woman arrived and bet twenty thousand dollars on a single roll of the dice. She
said "I hope you don't mind, but I feel much luckier when I'm completely nude."
With that she stripped from her neck down, rolled the dice and yelled "Mama
needs new clothes!" Then she hollered "Yes! yes! I won! I won!" She jumped up
and down and hugged each of the dealers. She then picked up all the money and
her clothes and departed.
The dealers stared at each other dumbfounded.
Finally one of them asked, "What did she roll?" The other answered, "I don't
know, I thought you were watching."
Moral of the story: not all blondes are dumb, but all men are men.
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).
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Your Favorites...
SOUR CREAM NUT BREAD
~Submitted by Linda, CA
1 cup brown sugar
1 well beaten egg
1 cup dairy sour cream
1 teaspoon soda
1 1/2 cups flour
1/4 teaspoon salt
1 cup pecans or walnut meats
Mix sugar, egg and sour cream. Add sifted dry ingredients and mix well. Stir in nuts. Pour into a greased loaf pan (7" by 5"). Bake at 350?° for 1 hour.
IMPOSSIBLE SOUTHWESTERN PIE
~Submitted by Ann, FL
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa
Heat oven to 400?°. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Makes 6 servings.
High Altitude (3500-6500 ft): Increase baking mix to 2/3 cup. Bake 40-45 min.
1 Serving: 230 calories (55 calories from fat); 6 g fat (2.5 g saturated); 80 mg cholesterol; 590 mg sodium; 37 mg carbohydrate (6 g dietary fiber); 13 g protein.
MERINGUE-TOPPED STRAWBERRY SHORTCAKE
~Submitted by Larry Holmes, Ontario, Canada
1 quart fresh strawberries
?? cup granulated sugar
2 1/3 cups Bisquick baking mix
3 tablespoons granulated sugar
3 tablespoons butter, melted
?? cup milk
2 egg whites
?? cup powdered sugar
?? cup granulated sugar
1 tablespoon granulated sugar
Slice strawberries; sprinkle with ?? cup sugar and let stand 1 hour.
Heat oven to 375?° F. Mix baking mix, 3 tablespoons granulated sugar, butter and milk until soft dough forms. Gently smooth into ball on cloth-covered board dusted with baking mix. Knead 8 to 10 times. Pat in ungreased round pan, 9x11 ?? inches.
Beat egg whites until foamy. Beat in powdered sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread meringue on dough; sprinkle with 1 tablespoon granulated sugar. Bake until delicate brown, 25 to 30 minutes. Cool 10 minutes. Run knife around edge to loosen; turn onto cloth-covered board. Invert on wire rack; cool completely. Serve with strawberries.
Makes 8 servings.
RED BEANS AND RICE
~Submitted by Joyce, IL
1/2 cup chopped onion
2 Tbsp. fat
1 1/2 cups minute rice
1 tsp. salt
1/2 tsp. seasoned salt
pepper
2 cups drained red kidney beans
2 cups bean liquid and tomato juice
dash hot sauce
1/2 cup grated sharp cheese
To make the casserole quickly use canned beans. To make it better use your own beans and cook them with a ham hock and ham broth. Brown onion in fat. Add rice, tomato juice and the bean liquid. Bring to a boil then let stand for 13 minutes. Add seasoning and beans and mix well. Serve with grated cheese on top.
GOLDEN POTATO CASSEROLE
~Submitted by Mary, TN
6 medium potatoes
2 cups shredded cheese
1/4 cup butter or margarine
2 cups sour cream at room temperature
1/3 cup chopped green onions with some green (1 small bunch)
1/4 tsp. white pepper
Peel potatoes and cube and boil until tender. Drain and mash to remove all lumps.
Melt cheese and butter in microwave. Add sour cream, onions, salt and pepper. Mix well. Add potatoes. Turn into a buttered 2 qt casserole and dot with 1 tbsp. butter. Bake uncovered at 350 degrees until heated, about 25 mins. White pepper is a must!!
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Heart Healthy...
SEAFOOD FAJITAS
~Submitted by Jean, Syracuse, NY
Yield: 4 servings
INGREDIENTS
- 4 (4 ounce) frozen Italian or lemon-pepper fish fillets
- 4 (10-inch) tortillas (frozen or refrigerated)
- 4 tablespoons fat-free bean dip
- 4 tablespoons fat-free sour cream
- 4 tablespoons salsa
- 4 tablespoons low-fat shredded Cheddar cheese
DIRECTIONS
Bake the fish according to the package directions.
Meanwhile, wrap the tortillas in foil. Place in the oven with the fish for 5 minutes. Remove the fish and tortillas from the oven.
Carefully spread each tortilla with the bean dip and sour cream. Flake fish and crumble on top. Add salsa and cheese. Fold over sides of tortilla and roll up end.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 377, Fat: 7g, Cholesterol: 68mg, Sodium: 589mg,
Carbohydrate: 46g, Dietary Fiber: 3g, Sugars: 3g, Protein: 31g
Diabetic Exchanges: 3 Starch, 4 Very Lean Meat
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For Two...
QUICK POTATO SALAD FOR ONE OR TWO
(See web version of newsletter for
photo!)
~Submitted by Jean, Syracuse, NY
2 large Idaho Potato, peeled and cubed?
1/2 C reduced-calorie mayonnaise?
2T diced ">pimiento?
4 tsp. ">onion, finely chopped?
4 tsp. pickle relish?
1/2 tsp. ">mustard?
1/4 tsp. ">salt?
1/8 tsp. ">pepper?
4 boiled eggs?
Serves 1or 2
Place cubed potato in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 4 to 5 minutes, or until potato is tender.?
Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool.?
Approximate nutritional analysis:?
476 cal
21 g fat
0 mg cholesterol
1097 mg sodium
6 g protein
68 g carbohydrates
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Publisher's Choice...
CREOLE RED BEANS AND RICE SALAD
(See web version of newsletter for
photo!)
Makes 4 servings?
Ingredients?
1 cup dried red beans?
1/2 teaspoon salt, divided?
6 sun-dried tomatoes (not packed in oil), chopped?
1/2 cup basmati or Texmati rice?
Creole Dressing (recipe follows)?
1 medium yellow squash, cut into 1/2-inch cubes?
3/4 cup finely diced red bell pepper?
3/4 cup finely diced celery?
6 green onions, cut into 1/4-inch slices?
Lettuce leaves?
Cherry tomatoes for garnish
1. Place beans in large saucepan; cover with water by 2 inches. Bring to a boil over high heat. Cover and remove from heat. Let stand 1 hour. Return to a boil over high heat. Reduce heat to low. Simmer, covered 30 minutes; stir in 1/4 teaspoon salt. Cook 15 to 30 minutes more or until tender, adding tomatoes during last 5 minutes.?
2. Meanwhile, bring 1 cup water to a boil in medium saucepan. Add rice and remaining 1/4 teaspoon salt. Reduce heat to low. Cover and simmer 25 to 30 minutes or until liquid is absorbed and rice is tender. Cool.?
3. Meanwhile, prepare Creole Dressing. Set aside.?
4. Drain bean mixture and rinse under cold water; drain. Place beans in large bowl. Add rice, squash, pepper, celery and onions to beans.?
5. Pour Creole Dressing over bean mixture; toss to blend. Serve on lettuce leaves. Garnish, if desired.?
Creole Dressing?
Makes 1 cup?
Ingredients?
1/4 cup olive oil?
2 tablespoons tomato juice?
2 tablespoons Creole or other whole-grain mustard?
4 teaspoons red wine vinegar?
1 teaspoon Worcestershire sauce?
2 cloves garlic, minced?
1/2 teaspoon dried thyme leaves?
1/4 teaspoon ground red pepper?
Combine all ingredients in small bowl
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