Publisher's Desk...
Good morning. Sorry this is late. I worked a double yesterday and did not
prepare an issue before going to sleep. The last half of my shift was not bad as
I had some great co-workers. In what I do for a living, working with some people
can be murder (oops!). Yes, we all have worked with some who, as they say here
in Texas, are "a taco short of a combination plate".
As I was selecting recipes for today's issue I said "gee, sure is a lot of
desserts!". But I made up for the sweet tooth later on. I don't do desserts
often (unless some unsuspecting person plops a plate of cookies or cake in front
of me at work, lol) but know many will prepare dessert routinely as a grand
finale to family dinners. Any time my kids smell cookies, brownies, etc. or spot
a dessert in the fridge, they assume it is for someone else and don't touch it,
lol. When I make something just for them, they sort of have this look, one I can
only describe as the "deer in the car headlights" look. I will try to do
better as they are getting out of school this week and have worked hard and
deserve some treats.
I hope you have a great day. I work an evening shift today. And since my house,
even at first glance, looks like someone worked 16 hours yesterday, I
have some work to do here before I dress out for my shift. See you tomorrow.
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Enjoy!
Ramblings...
Dogs
Shared by Mary Jane, Stockton, CA
If a dog was the teacher you would learn stuff like:
When loved ones come home, always run to greet them.
Never pass up the opportunity to go for a joyride.
Allow the experience of fresh air and the wind in your face to be pure ecstasy.
When it's in your best interest, practice obedience
Let others know when they've invaded your territory.
Take naps.
Stretch before rising. Run, romp, and play daily.
Thrive on attention and let people touch you.
Avoid biting when a simple growl will do.
On warm days, stop to lie on your back on the grass.
On hot days, drink lots of water and lie under a shady tree.
When you're happy, dance around and wag your entire body.
No matter how often you're scolded, don't buy into the guilt thing and
pout...run right back and make friends.
Delight in the simple joy of a long walk.
Eat with gusto and enthusiasm. Stop when you have had enough.
Be Loyal. Never pretend to be something you're not.
If what you want lies buried, dig until you find it.
When someone is having a bad day, be silent, sit close by and nuzzle them
gently.
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Life After Kids T-Shirt
"Do You Believe in Life After Kids?"
Printed in white on your choice of a black,
100% cotton T-Shirt or a 50%/50% cotton poly Sweatshirt.
Great gift for Dad or Mom.
Available from What On Earth Catalogue.
Starting at $16.95
Did You Know?...
Chicken Breasts
Shared by Sandi, West Palm Beach, FL
I marinate our chicken in Good Seasonings Dry Italian Dressing. Make as directed
and marinate for at least an hour but longer is even better. Grill, bake or cook
in fry pan. I also add hot cherry pepper juice while cooking. Gives it a kick
and added flavor. I get a lot of requests for this recipe. Enjoy it.
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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.
Re: Yesterday's Publisher's Desk
Hi Maggie,
We all can understand the tears, I think. It only shows how much you care and
are so very proud of Trey. It usually happens that if we care enough they grow
to be wonderful people and do make us happy to be parents.
To be truthful, I shed a couple of tears, just reading about your experience
yesterday.
God bless you both!
Rusty in Florida
Dear Rusty,
Thanks for the wonderful and understanding email, Rusty. I think even people who are not parents can understand the emotions involved in "pride", especially in something where very little hope was possible. For Trey's academic possibilities, there was always doubt in others but never in me. I placed years of effort and prayer in him, then turned it over to a higher power. HE never fails to provide what is needed and hard-earned.
You are a gem and I thank you for asking that this be placed in the Mail Box
for all to see.
Maggie
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Discussion Forum
A to Z Recipes Family Reunion 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. If you live near one of these cities, maybe some of us can finally meet, face to face.
How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:
-Wednesday morning, June 23rd, Biloxi, MS
-Saturday morning, June 26th, Orlando, FL
-Tuesday morning, June 29th, New Orleans, LA
If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.
I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.
What about a catered affair one day? WOW!!!
Come on, folks. Let's chat...
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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Great Cookbooks with FREE shipping!
Crazy Corner...
It is good to be a woman:
Shared by Julie, TX
1. We got off the Titanic first.
2. We can scare male bosses with mysterious gynecological disorder excuses.
3. Taxis stop for us.
4. We don't look like a frog in a blender when dancing.
5. No fashion faux pas we make could ever rival the Speedo.
6. We don't have to pass gas to amuse ourselves.
7. If we forget to shave, no one has to know.
8. We can congratulate our teammate without ever touching her rear end.
9. We never have to reach down every so often to make sure our privates are
still there.
10. We have the ability to dress ourselves.
11. We can talk to the opposite sex without having to picture them naked.
12. If we marry someone 20 years younger, we are aware that we will look like an
idiot.
13. We will never regret piercing our ears.
14. There are times when chocolate really can solve all your problems.
15. We can make comments about how silly men are in their presence because they
aren't listening anyway.
Quickie
Shared by Jean, Syracuse, NY
They say that when a man holds a woman's hand before marriage, it is
love.........after marriage it is self-defense.
Another Blonde Joke
Shared by Larry Holmes, Ontario, Canada
A blonde calls Delta Airlines and asks, "Can you tell me how long it'll take to
fly from San Francisco to New York City?"
The agent replies, "Just a minute..."
"Thank you," the blonde says, and hangs up.
Exercise Class
Shared by Pats, AZ
Yesterday I decided to take my first aerobics class.
I bent and twisted, pushed and pulled, thrust my pelvis in and out, raised my
arms and legs up and down, gyrated and contorted myself into all kinds of
strange positions, and exhausted myself jumping up and down for nearly an hour.
But by the time I got my leotard on, the class was over.
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
SADIES FRUIT CAKE
~Submitted by Shirley, Bellingham, WA
3/4 c. canned milk
3 c. little marshmallows
1/2 c. orange juice
1 lb. graham cracker crumbs
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 c. raisins
1 c. chopped dates
1 lb. fruit mix (16 oz)
1 c. chopped walnuts or pecans.
Combine milk, marshmallows and orange juice in a small bowl. Let stand 30 min.
Blend in the cracker crumbs, spices in a large bowl. Add the fruit and nuts.
Stir in the milk mixture with a spoon until all the crumbs moistened. Press in a
plastic lined pan. Makes 1- 9 inch loaf. Cover tightly. Store 2 days in fridge.
This will keep for weeks in the fridge. Very moist and no baking. Slice thin.
IMPOSSIBLE PUMPKIN PIE
~Submitted by Joyce, IL
2 Cups unsweetened canned pumpkin
1 1/2 Cups skim milk
3/4 Cup sugar**use Splenda
1/2 Cup Reduced Fat Bisquick
2 Tbs. unsweetened applesauce
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
2 large eggs
cooking spray
1/2 Cup frozen reduced-calorie whipped topping, thawed
ground nutmeg (optional)
Preheat oven to 350. Combine pumpkin, milk, sugar, Bisquick, applesauce, pumpkin
pie spice, vanilla and eggs in a large bowl. Stir mixture for 2 minutes with a
whisk. Pour into 9-inch, deep dish pie plate coated with cooking spray. Bake at
350 for approximately 50 minutes or until set. Let cool completely. Top each
serving with whipped topping and sprinkle with ground nutmeg if desired.
KATIE AND BOBBIE'S ARKANSAS BARBECUE
~Submitted by Tena, MO
Marinade:
?? cup olive oil
1 teaspoon dried savory, crumbled
1 teaspoon oregano
1 teaspoon dried thyme
2 garlic cloves, minced
?? teaspoon salt
3 ?? to 4 pound chicken, cut into serving pieces
1 ?? pounds pork spareribs or country-style pork ribs
1 cup Arkansas barbecue sauce (recipe below)
Combine marinade ingredients. Pour over chicken and ribs, turning to coat. Let
marinate, covered and chilled overnight. Turn once or twice. Grill on an oiled
rack set about 3??? over glowing coals, turning frequently and brushing with
marinade for 30 minutes. [Recipe doesn??™t mention it, but boil the marinade 1-2
minutes before using, or reserve some marinade at beginning to avoid salmonella
or other contamination]. Brush the meat generously with the barbecue sauce and
continue to grill, turning and brushing with sauce for 5-10 minutes, or until it
is cooked through.
Serves 4.
Arkansas Barbecue Sauce
2 cups ketchup
2 tablespoons tomato paste
?? cup firmly packed dark brown sugar
3 tablespoons molasses
Tabasco to taste
?? cup cider vinegar
1 tablespoon hot dry mustard mixed to a paste with 2 teaspoons cold water
?? cup Worcestershire sauce
1 fresh jalapeno pepper if desire, seeded and minced
?? cup minced fresh pineapple
In a bowl whisk together the ketchup, the tomato paste, the brown sugar, the
molasses, the Tabasco, the vinegar, the mustard paste, Worcestershire, and the
jalapeno until the mixture is combined well and stir in pineapple. Makes about 3
cups.
CHERRY BREAD PUDDING
(A Swiss Dessert)
~Submitted by Larry Holmes, Ontario, Canada
5 slices day-old firm-textured white bread, cut into 1-inch pieces (3 ?? cups)
2 ?? cups milk
?? cup butter
?? cup sugar
1 teaspoon vanilla
?? teaspoon ground cinnamon
?? teaspoon finely shredded lemon peel
2 eggs
1 cup fresh or frozen pitted dark sweet cherries, halved
~ or ~
?? of a 16-ounce can pitted dark sweet cherries, drained and halved
In a medium saucepan combine bread pieces and milk; bring to boiling, stirring
constantly. Remove from heat. Let cool 5 to 10 minutes.
Meanwhile, in a mixer bowl beat butter on medium speed of electric mixer for 30
seconds. Add sugar, vanilla, cinnamon and lemon peel and beat till fluffy. Add
eggs, one at a time, beating on medium speed after each addition. Add bread
mixture; beat until well combined. Fold in cherries.
Turn into a well-greased 8x1 ??-inch round baking dish. Place dish in 13x9x2-inch
baking pan on oven rack. Carefully pour hot water into outer pan to depth of 1
inch. Bake, uncovered, in 350?° F. oven for 45 to 50 minutes or until knife
inserted near center comes out clean. Serve warm.
Serve 6 persons.
BLACK FOREST CHERRY CHEESECAKE
~Submitted by Jean, Syracuse, NY
Dark, sweet cherries offset the filling and crust for a dramatic look and the
best taste.
Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
1 large egg white
Cooking spray
Filling:
1 cup fat-free sour cream
1/2 cup fat-free sweetened condensed milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved
To prepare the cherry topping, place 2 cups cherries in a blender or food
processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar,
lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1
minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350?°.To prepare the crust, combine crumbs, 1/4 cup sugar,
butter, and egg white in a bowl; toss with a fork until well-blended. Press
crumb mixture into the bottom of a 10-inch springform pan coated with cooking
spray. Bake at 350?° for 10 minutes; cool on a wire rack. Reduce oven temperature
to 300?°.To prepare the filling, combine sour cream, milk, and cheeses in a large
bowl. Beat at medium peed of a mixer until well-blended. Add 1 1/4 cups sugar,
cocoa, vanilla, and eggs; beat well. Stir in mini-chips. Pour cheese mixture
into prepared pan. Bake at 300?° for 50 minutes or until almost set (center will
not be firm, but will set up as it chills). Turn oven off; cool cheesecake in
closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry
topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
Yield: 16 servings
CALORIES 292 (25% from fat); FAT 8.1g (satfat 4.3g, monofat 2.5g, polyfat 0.7g);
PROTEIN 7.6g; CARBOHYDRATE 47.5g; FIBER 1.1g;? CHOLESTEROL 43mg; IRON
0.8mg; SODIUM 233mg; CALCIUM 106mg
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Heart Healthy...
FIRECRACKER CHIK'N SALAD
Spicy, sweet and crunchy - brings this restaurant-style salad home.
Makes 2 servings.
2 frozen BOCA Meatless Spicy Chik'n Patties
1/4 cup fat free French dressing
4 1/2 teaspoons low-sodium teriyaki sauce
2 teaspoons sesame seeds, toasted
4 cups torn leaf lettuce
1/2 cup canned mandarin orange segments, drained
1/4 cup shredded purple cabbage
2 green onions, sliced
2 tablespoons chow mein noodles
Directions
1 HEAT patties as directed on package; cut into strips.
2 MIX dressing, teriyaki sauce and sesame seed.
3 PLACE lettuce on serving plates; top with chik'n strips, oranges, cabbage,
onions and noodles. Drizzle with dressing mixture.
How To Toast Sesame Seed:
Cook and stir seed in small nonstick skillet on medium heat 2 to 3 minutes or
until lightly browned.
Great Substitute:
Substitute seedless grape halves for mandarin orange segments.
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For Two...
DEEP-FRIED LEMON CHICKEN
~Submitted by Jean, Syracuse, NY
A nice-looking dish for company. The deep-fried chicken pieces can also be
served as party snacks instead of junk food. Crispy chunks of chicken in sweet
lemon sauce.
The ingredients are:
1 Green bell pepper
1 Red bell pepper
1 lb Chicken breast, boneless
BATTER:
1/2 cup Flour
1/4 cup Cornstarch
1/4 tsp Salt
1/2 tsp Baking powder, double-acting
1/2 tsp Vegetable oil
SAUCE:
1 Lemon
3 tbsp Sugar
1/2 cup Water
1 tsp Cornstarch
2 tsp Water
Parsley sprigs
Wash and seed the peppers. Cut each one into strips about 2 x 1/4 inches. Cut
the boneless chicken breast into strips about 3 x 1/2 inches. Prepare the batter
by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil.
Stir until smooth. Cut half of the lemon into thin semicircular slices. Prepare
the lemon sauce by squeezing the juice from the other half of the lemon and
combining in a cup with the sugar and water. Stir well. Combine about 1 teaspoon
cornstarch and about 2 teaspoon water in a second cup. This mixture will be used
later to thicken the lemon sauce. Dip each piece of chicken in the batter and
let the excess drip back into the bowl. Deep fry the chicken in small batches.
It is best to use an electric deep fryer, but if this is not available, heat
about 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then
add about 5 pieces of chicken at a time to the oil and cook, covered, for about
5 minutes or until a golden brown crust forms. Check once a minute to see if the
pieces are sticking together, and if so, separate them. After each batch is
finished, set aside on a paper towel to drain off the excess oil. Cook the lemon
sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil.
Add the cornstarch-water mixture and stir until thickened. To please the eye as
well as the palate, mix up the chicken and colored pepper pieces and pile on a
plate. Top with sprigs of parsley and place the lemon slices around the outside
of the plate. Put the hot lemon sauce in a cup so that people can pour it over
their chicken just before eating, to keep it crispy. Serve with rice. Don't
forget to start the rice so that it will be done at the same time as the
chicken.
Yield: Serves 2-3.
Difficulty: With an electric deep fryer, easy; without one, moderate.
Time: 45 minutes.
Precision: Measure the batter ingredients.
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Publisher's Choice...
TRADITIONAL SMOTHERED STEAK
A traditional favorite like Mom used to make. Only easier!
Prep: 10 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 4
2 lbs. round steak
1 Tbsp. vegetable oil
1 large onion, cut in half and sliced 1/4-inch thick
1 can cream of mushroom soup
1 envelope beefy onion soup mix
1 can beef broth
1 cup water
In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until
translucent; remove and set aside.
In same skillet, saute round steak until browned.
Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup
water until blended; add onion and pour over browned meat. Reduce heat, cover
with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is
fork tender, or for Dutch oven, cover and cook in preheated 350?°F oven for 1-1/2
to 2 hours.
Serve over cooked rice or egg noodles.
Add additional water during cooking if sauce gets too thick.
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