Publisher's Desk...
Good morning to all. I am posting this very early as I have a busy day ahead. I don't have to work today but will be having a Mary Kay class in my home. My oldest daughter, Joanna, (an independent consultant) has become a manager for Mary Kay (in addition to her full-time job) and will be training one of her newest consultants tonight. Not to plug her business inappropriately, but if you use Mary Kay or would like to order something to help out, send me an email and I will forward her information to you. Hey, we're family, right?
Also, I have been working on issues for posting for the time I will be away in June. Yes, you will receive your daily dose of A to Z Recipes each day I am away. The issues will be like mini-themes, each featuring a particular ingredient or cooking style. I have about 12 issues to do ahead so there is much work to be done. By the way, a few of you are helping me with this project and I am so very grateful. By the time we get them all lined out and ready for posting, my family's trip will be here and I will be ready for a break from publishing. I already am!
We have a really good issue today and I hope you enjoy the recipes, funnies, etc. Also, our monthly theme for June is being announced in this issue. Please visit the Monthly Theme section to see. Also you will note that some restrictions have been lifted for this particular issue. I hope you will participate in this great theme. I am extremely excited about it. I hope you have a wonderful day, my friend.
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Enjoy!
Ramblings...
LETTER FROM A FARM KID,
NOW AT SAN DIEGO MARINE CORPS RECRUIT DEPOT.
Shared by Jean, Syracuse, NY
Dear Ma and Pa:
I am well.? Hope you are.? Tell Brother Walt and Brother Elmer
the Marine Corps beats working for old man Minch by a mile.
Tell them to join up quick before maybe all of the places are filled.
I was restless at first because you got to stay in bed till
nearly 6a.m., but am getting so I like to sleep late.
Tell Walt and Elmer all you do before breakfast is smooth your
cot and shine some things.? No hogs to slop, feed to pitch, mash
to mix, wood to split, fire to lay.? Practically nothing.
Men got to shave but it is not so bad, there's warm water.
Breakfast is strong on trimmings like fruit juice, cereal, eggs,
bacon, etc., but kind of weak on chops, potatoes, ham, steak,
fried eggplant, pie and other regular food, but tell Walt and
Elmer you can always sit by the two city boys that live on
coffee.? Their food plus yours holds you till noon when you get
fed again.
It's no wonder these city boys can't walk much.? We go on "route
marches", which the platoon sergeant says are long walks to
harden us.? If he thinks so, it's not my place to tell him different.
A "route march" is about as far as to our mailbox at home.
Then the city guys get sore feet and we all ride back in trucks.
The country is nice but awful flat.
The sergeant is like a school teacher.? He nags a lot.
The Capt. is like the school board.? Majors and colonels just ride
around and frown.? They don't bother you none.
This next will kill Walt and Elmer with laughing.? I keep
getting medals for shooting.? I don't know why.? The bulls-eye
is near as big as a chipmunk head and don't move, and it ain't
shooting at you like the Higgett boys at home.? All you got to
do is lie there all comfortable and hit it.? You don't even load
your own cartridges.? They come in boxes.
Then we have what they call hand-to hand combat training.
You get to wrestle with them city boys.? I have to be real
careful though, they break real easy.? It ain't like fighting
with that ole bull at home.? I'm about the best they got in this
except for that Tug Jordan from over in Silver Lake.? I only beat
him once.? He joined up the same time as me, but I'm only 5'6"
and 130 pounds, and he's 6'8" and weighs near 300 pounds dry.
Be sure to tell Walt and Elmer to hurry and join before other
fellers get onto this setup and come stampeding in.
Your loving daughter,
Gail.
?
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Betty Crocker Easy Family Dinners: Simple Recipes and Fun Ideas to Turn Meal Time to Quality Time
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Did You Know?...
Dairy Does Dieters Right
Don't be so quick to nix dairy if you're trying to lose weight. According to new
research by Michael Zemel, PhD, professor of nutrition at the University of
Tennessee, Knoxville, dairy increases the body's ability to burn calories. He
also says most Americans get only half of the recommended three daily servings
of dairy, a deficit that triggers fat-producing hormones.
Calcitriol, one such hormone, spurs fat cells to make even more fat from sugar.
"It also inhibits fat breakdown and fat burning. So you are making more fat and
breaking down less fat. The result is bigger, fatter fat cells," Zemel says.
Zemel recently worked with 34 obese adults to measure dairy's effect on fat
loss. Half ate about 1,100 mg of calcium daily, including three servings of
fat-free yogurt; the other half got about 500 mg of calcium-the amount an
average American eats. The participants who ate calcium-rich dairy foods as part
of a reduced-calorie diet lost more weight and body fat than those who just cut
calories (FASEB Journal, 2003, vol. 17, no. 5).
Adequate calcium intake suppresses calcitriol production. "We take away the
stimulus that makes more fat and interferes with fat breakdown and fat burning,"
Zemel says.
If you still want to avoid dairy, will a calcium supplement do the trick? "It
turns out milk is more than just a calcium-delivery vehicle," Zemel says. "The
other compounds that coexist with calcium, that are part of dairy, work to
increase fat-burning potential-to approximately double it."
A Serving Of Dairy Is...
8 ounces of yogurt
8 ounces of milk
1.5 ounces of hard cheese (about the size of four stacked dice)
Source: http://www.healthwell.com
May 3rd
Q: Who is Pete Seeger?
A: Folk singer, composer and peace activist
Pete Seeger, who was born on this day in 1919, has been on the music scene for
decades. He organized the Weavers, whose famous songs include "Where Have all
the Flowers Gone" and "Turn, Turn, Turn." In recent years Seeger has been very
involved with protecting the environment.
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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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0995143&bfpage=cooking" BORDER="0" WIDTH="1" HEIGHT="1" NOSAVE >
Discussion Forum
Some plans...
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. I want very much to stop in Biloxi, New Orleans, and Orlando. If you live near one of those cities, maybe some of us can finally meet, face to face. I will disclose more details, including the exact dates (tentatively starting June 22nd) as soon as I can. As plans are finalized and disclosed, interested parties may
discuss it forum-style. I have established an area called "Discuss a2z Family Reunion" in QuickTalk. If this works out, we can do another one but perhaps to the west coast area. How wonderful it would be if more of us could meet, huh? Without exception, every person I have met through a2z has been wonderful. It is too nice an experience not to share!
Discuss a2z Family Reunion
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...
Fire Up That Grill!
What a perfect June theme topic. Yes, in most parts of the a2z world, the
weather will be conducive to that all-time favorite type of cooking: outside on the
grill. And, in honor of fathers everywhere, what better way to please his palate
than stock up on some great recipes for him to prepare? Dads are not always the
first to rush into the kitchen after a hard day at work and prepare dinner. But,
on weekends when everyone is relaxed, he will fire up that grill and
cook. It would be particularly nice of you were able to share some recipes your special
dad actually uses, but also great if you simply want to send along some for all
of us to enjoy. Your submissions can also include side dish recipes that are
accompaniments to your favorite grilling recipes. Let's have a great June theme
by sending in some favorites today for when you Fire Up That Grill!
Note: Because the American holiday of Memorial Day is on May 31st and an ideal time to use your theme recipes, we will post the June theme while still in the month of May. And, we normally ask that only
two recipes be submitted for theme issues.
Because you may have some tasty side dishes for this theme, you may send those
along with your two entree submissions. Ready, set, get firing!
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 (plus side dishes) 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 June's theme issue is Friday, May 28th.
Theme recipes must have subject: "Fire Up That Grill!" and will be posted on Sunday, May 30th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Shared by Linda, MI...
A blonde decides to try horseback riding, even though she has had no
lessons or prior experience. She mounts the horse unassisted and the horse
immediately springs into motion. It gallops along at a steady and rhythmic pace,
but the blonde begins to slip from the saddle. In terror, she grabs for the
horse's mane, but cannot seem to get a firm grip. She tries to throw her arms
around the horse's neck, but she slides down the side of the horse anyway. The
horse gallops along, seemingly ignorant of its slipping rider.
Finally, giving up her frail grip, the blonde attempts to leap away from the
horse and throw herself to safety. Unfortunately, her foot becomes entangled in
the stirrup, and she is now at the mercy of the horse's pounding hooves as her
head is struck against the ground over and over. As her head is being battered
against the ground, she is mere moments away from unconsciousness when to her
great fortune, Wayne the Wal-Mart greeter, sees her and unplugs the horse.
The Dog
Shared by Larry Holmes, Ontario, Canada
A man follows a woman out of a movie theatre.
She has a dog on a leash.
He stops her and says, "I'm sorry to bother you, but I couldn't help but notice
that your dog was really into the movie.
He cried at the right spots, he moved nervously in his seat at the boring parts,
but most of all, he laughed like crazy at the funny parts. Did you
find that unusual??"
"Yes," she replied, "I found it very unusual ...because he hated the book!"
Gotta Know The Accent
Shared by Richard K., Bradenton, FL
An American businessman in Glasgow walked into a restaurant and asked the
waitress what the special was. "Roast and rice," the Scottish miss replied in a
heavy brogue.
"You certainly do roll your R's," the businessman observed.
"I suppose," she giggled, beginning to blush, "but only when I wear high heels."
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
FRENCH TOAST SANDWICHES
~Submitted by Ann, FL
Blend together:
1/3 cup (3 oz can) deviled ham
1/4 cup finely chopped celery
2 Tablespoons cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Spread mixture on 4 slices bread and top with 4 more slices. Carefully dip
sandwiches, one at a time, into a mixture of:
3 eggs, slightly beaten
2/3 cup milk or cream
1 Tablespoon sugar
1/2 teaspoon salt
Coat each side well and place in hot skillet containing 3 Tablespoons hot fat.
Brown at one time only as many as will easily fit into the skillet. Turn once
with spatula. If necessary, add more fat to keep sandwiches from sticking.
For sandwich topping, melt:
3 Tablespoons sugar
in a heavy skillet over low heat. Add:
4 slices (9-oz can, drained) pineapple
and brown lightly on both sides. Place on sandwiches. Cut sandwiches diagonally
and serve hot.
4 servings
SOURCE:
SHOP RITE RECIPE BOOKLET
Vol. 1-QUICK DISHES FOR THE WOMAN IN A HURRY
SubTitle: 332 recipes in 30 minutes or less.
BLOODY BULLSHOT
~Submitted by Barbara, Chula Vista, CA
This is a great drink to serve when entertaining as you can do most of the work
before the guest arrive.
1 can (10 1/2 ounces) condensed beef broth
1 can (12 ounces) V-8 juice
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
Dash each salt, pepper, celery salt
Squeeze of lime
Vodka
Mix all except vodka in advance. When ready to serve, stir, pour over ice in 7
glasses. Add 2 ounces vodka to each glass.
Garnish with celery sticks.
BEER PUFFS
~Submitted by Carol, No. CA
Ingredients:
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
4 eggs
1 7-ounce can crabmeat
Instructions:
Bring beer and butter to boil. When butter melts, add flour and salt all at
once. Cook over low heat, stirring until mixture leaves sides of pan. Remove
from heat; beat in 1 egg at a time until dough is shiny. Drop by teaspoonfuls 1
inch apart on buttered baking sheet. Bake 10 minutes at 450 degrees F. Reduce to
350 degrees F.; bake 10 minutes longer, until browned and free from moisture.
Cool, split, and fill with crabmeat or other desired filling.
Yield: 60 to 80 small puffs
Credits:
From: The Southern Junior League Cookbook edited by Anne Seranne
(Ballantine Books)
CHOCOLATE PRALINE LAYER CAKE
~Submitted by Jean, Syracuse, NY
Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 package Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 cups water
1/2 cup oil
3 eggs
Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 whole pecans
16 chocolate curls
Cake: Heat oven to 325 degrees. In small, heavy saucepan, combine butter, 1/4
cup whipping cream and brown sugar. Cook over low heat just until butter is
melted, stirring occasionally. Pour into two 9- or 8-inch cake pans; sprinkle
evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs; beat at low speed until
moistened. Beat 2 minutes at medium speed. Carefully spoon over pecan mixture.
Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched
lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until
completely cooled.
Topping: In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Add powdered sugar and vanilla; beat until stiff peaks form.
To assemble: Place 1 layer on serving plate, praline side up. Spread with half
of whipped cream. Top with second layer, praline side up; spread top with
remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in
refrigerator.
Serves 16.
Julie Bengtson of Bemidji, Minn., won the 33rd Pillsbury Bake-Off with this
recipe.
ZIPPY STRATA BAKED SANDWICH
~Submitted by Pat, Auburn, WA
Makes 6-12 servings
Ingredients
12 slices white bread
6 slices process mozzarella cheese
15 thin slices tomato
1 can (8 oz.) mushroom stems and pieces, drained
3 Tbsp. dried minced onion
1/4 cup all-purpose flour
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/8 tsp. pepper
3 cups milk
5 eggs, lightly beaten
1/2 cup grated Parmesan cheese
Directions
Line a greased 13 x 9 baking disk with 6 bread slices. Top with mozzarella
cheese, tomato, mushrooms, minced onion and remaining bread slices.
In a bowl, combine the flour, seasonings, milk and eggs until smooth. Pour over
bread; sprinkle with Parmesan cheese.
Cover and refrigerate overnight. Remove from refrigerator 30 minutes before
baking.
Uncover; bake at 325 degrees F for 75 minutes or until a knife inserted in
center comes out clean. Let stand for 10 minutes before cutting.
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Heart Healthy...
HONEY WHEAT BREAD
~Submitted by Larry Holmes, Ontario, Canada
Makes 2 loaves (32 servings)
5 ?? to 5 ?? cups all-purpose flour
2 packages active dry yeast
?? cup honey
3 tablespoons butter
1 teaspoon salt
2 ?? cups water
1 cup whole wheat flour
?? cup cracked wheat
3 tablespoons anise seed, crushed
Stir together 2 cups of the all-purpose flour and the yeast in a bowl. Heat and
stir honey, butter, salt and water in a saucepan just until warm (120?° to 130?°
). Add honey mixture to flour mixture. Beat on low speed for 30 seconds. Beat on
high speed for 3 minutes. Stir in whole wheat flour, cracked wheat, anise seed,
and as much of the remaining all-purpose flour as you can.
Knead dough on a floured surface, kneading in enough of the remaining
all-purpose flour to make a moderately soft dough that is smooth and elastic (6
to 8 minutes total). Shape the dough into a ball. Place dough in a lightly
greased bowl, turning once to grease surface of dough. Cover and let rise in a
warm place until double (about 45 minutes). Punch down dough. Divide in half.
Cover and let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf
pans.
Shape each half of the dough into a loaf by patting or rolling. To shape dough
by patting, gently pull dough into a loaf shape, tucking edges beneath the loaf.
To shape dough by rolling, on a lightly floured surface, roll each half
into a 12x8-inch rectangle. Tightly roll up, jelly-roll style, starting from one
of the short sides. Seal with your fingertips as you roll. Place the shaped
dough in the prepared loaf pans. Cover and let rise in a warm place until double
(30 to 40 minutes).
Bake in a 375?° F oven about 40 minutes or until bread sounds hollow when you tap
the top with your fingers. (An instant thermometer will register 200?° when
inserted into center of loaf.) (If necessary, cover loosely with foil the last
10 minutes of baking to prevent over-browning.) Immediately remove bread from
pans. Cool on wire rack.
Nutritional facts per serving: 115 calories;
1 g total fat; 3 mg cholesterol; 79 mg sodium;
23 g carbohydrates; 1 g dietary fiber, 3 g protein.
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For Two...
DILLED GREEN BEANS
~Submitted by Jean, Syracuse, NY
Cooking for 1 or 2
For 1
1c. fresh green beans, cut into 1 1/2 inch pieces
2 tsp. butter
dash dill
1/2 tsp. lemon juice
salt and pepper
For 2
2 cups fresh green beans, cut into 1 1/2 inch pieces
1 tbs. Butter
dash dill
1 tsp. lemon juice
salt and pepper
Boil green beans in a small amount of water for 10 minutes, or until just
tender. Drain well. Add butter, dill, lemon juice, salt and pepper. Stir until
beans are well coated with seasonings.
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Publisher's Choice...
GARLIC MASHED POTATOES
(See web version of newsletter for
photo!)
Ingredients:
4 large potatoes
1 to 2 cups milk or cream
6 cloves Roasted Garlic
4 tablespoons butter
salt & pepper, to taste
Sprinkle with parsley
Directions:
Fill a large pot about half full with water and put on the stove to boil (you
can add a teaspoon or two of salt to enhance flavor and raise the boiling
temperature of the water, thus shortening cooking time, but it is not
necessary).
Peel and quarter potatoes and place in boiling water. Boil for about 10 minutes,
or until potatoes are just past "fork tender".
Drain potatoes using a colander and return them immediately to the cooking pot -
DO NOT RINSE OR COOL POTATOES.
Add garlic, butter, milk, salt and pepper. Mash with a potato masher - I like
mine a little lumpy, but you can decide on the consistency for yourself.
Makes 4-6 servings
NOTE:
You can place your cut potatoes in a bowl of cold, lightly salted water to keep
them from turning colors (purple) if you want to prep ahead of time and aren't
planning to cook them right away. If you would rather not use salt, you can use
a bit of lemon juice.
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