Publisher's Desk...
Good morning to everyone. I hope this finds you well. I am doing fine. I will be doing much better just as soon as my head hits the pillow (I worked all night). That will be a while yet as I must run some errands which includes taking my daughter (Angela) to the next town over for an outing with the Girl Scouts. She was one of a handful of scouts that earned a special badge and a trip to Houston and Six Flags is their reward. She is excited about going. I will fix Miss Fussy Eater a sack lunch. Want to bet she "shares" it with someone else? By share I actually mean give it away. She will find something to eat, I am sure. At least one kid will have a great sack lunch, even if she is not mine, lol.
For those who will be participating in our A to Z Family Reunion, here's some great news. Your picture may be published in the local newspaper here! I am due to be interviewed for a feature article and the reunion has been identified as extremely newsworthy. I have been encouraged to take lots of good photos. I am pleased that a2z will receive some hard-earned recognition. It is only fitting that some of the folks who helped make it a success have their photos included in the article. I will post the article on the web site (along with pix of the trip) as soon as possible.
There are great recipes and all sorts of other items to make you think and laugh in this issue. What better way to start the day, huh? Have a great one and we'll see you here tomorrow.
Having trouble placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
"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.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
WHAT IS A GRANDPARENT?
(Taken from papers written by a class of 8-year-olds)
Shared by Joyce, IL
-Grandparents are a lady and a man who have no little children of her own. They like other people's children.
-A grandfather is a man grandmother.
-Grandparents don't have to do anything except be there when we come to see them. They are so old they shouldn't play hard or run. It is good if they drive us to the store and have lots of quarters for us.
-When they take us for walks, they slow down past things like pretty leaves and caterpillars. They show us and talk to us about the color of the flowers and also Why we shouldn't step on "cracks."
-They don't say, "Hurry up."
-Usually grandmothers are fat, but not too fat to tie your shoes.
-They wear glasses and funny underwear.
-They can take their teeth and gums out.
-Grandparents don't have to be smart.
-They have to answer questions like "why isn't God married?" and "How come dogs chase cats?".
-When they read to us, they don't skip. They don't mind if we ask for the same story over again.
-Everybody should try to have a grandmother, especially if you don't have television, because they are the only grown ups who like to spend time with us.
-They know we should have snack-time before bedtime and they say prayers with us every time, and kiss us even when we've acted bad.
A 6 YEAR OLD WAS ASKED WHERE HIS GRANDMA LIVED. ''OH,'' HE SAID, ''SHE LIVES AT THE AIRPORT, AND WHEN WE WANT HER WE JUST GO GET HER. THEN WHEN WE'RE DONE HAVING HER VISIT, WE TAKE HER BACK TO THE AIRPORT.''
Send this to other grandparents. It will make their day.
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."
 
Pinstripe 500 tc Sateen Sheet Set
Did You Know?...
Meal Planning Help: Meal Two
By: Monica Resinger
One meal planning challenge for me has been to `lighten up' for my family's
and my health. My husband and I were both raised on `meat and potatoes' so it
has been a difficult change. But we are making gradual progress.
One way to lighten up is by substituting ground turkey for ground beef. To
us, this is a huge taste difference and hard to get used to when we're used to
the ground beef flavor. However, I have found recipes made especially for ground
turkey and they are much better. The `Turkey Medallions With Orange Teriyaki
Sauce' recipe you'll find below is one such recipe. It is delicious and is
almost a complete meal by itself with the meat and vegetables. But to round the
meal out and make it more filling, serve it with `Hawaiian Bread' (recipe below)
or thickly sliced French bread from the local bakery that has been warmed in the
oven. If you are trying to lighten up, go easy on the butter (if any at all).
The Meal:
- Turkey Medallions with Orange Teriyaki Sauce
- Your choice of bread
Turkey Medallions with Orange Teriyaki Sauce
2 Tsp olive oil
1/2 of a small onion -- minced
1 celery stalk -- minced
1/2 Tsp Salt
1/2 Tsp Ground Ginger
1 Lb lean ground turkey
2 Tsp prepared Horseradish
chopped parsley
6 small carrots cut in 1-inch pieces
1/4 Lb Pea Pods
1/3 C Orange Juice
1 Tbsp Teriyaki Sauce
1 Tsp Flour
Parsley Sprigs For Garnish
1. In 1 quart saucepan over medium high heat, in olive oil, cook celery,
onion, salt & ground ginger till tender.
2. In medium bowl, mix ground turkey, vegetable mixture, horseradish & 1 tbsp
chopped parsley till blended. Shape mixture into 8, 3-inch round medallions.
3. In 12" skillet over medium high heat, in 1 tbsp hot olive oil, cook
medallions till golden brown on both sides & turkey loses pink color, about 10
minutes. Arrange on platter, keep warm.
4. Meanwhile, in 3-quart saucepan over high heat in 1" boiling water heat
carrots to boiling. Reduce heat to low; cover & simmer 5 minutes or till
tender-crisp. Stir in pea pods & cook, covered, 2 minutes. Drain. Arrange
vegetables with turkey on platter. In a cup mix orange juice, teriyaki sauce,
flour, 1 tbsp chopped parsley & 1/3 cup water till smooth; stir into skillet
over high heat to boiling stirring to loosen bits. Boil 1 minute. Pour over
medallions.
Hawaiian Bread for the bread machine
This is for a 1 1/2 lb loaf
Mash 1 overripe banana in a 1 cup measuring cup. Finish filling with crushed
pineapple.
1 egg
1/4 cup milk
1/2 tsp salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
4 Tbsp margarine
1 1/2 tsp quick yeast
Add ingredients according to your machine's instructions. Bake in bread
machine on light.
Hope you enjoy this meal. In the meantime, keep your eyes open for Meal 3.
About The Author
Copyright (used with permission!), Monica Resinger
Monica Resinger is editor of Creative Home, Creative Gardening and Creative Home
Money ezines. Join one or all of these fun and informative ezines and get
answers to your homemaking, gardening or money questions! Our readers are sure
to have an answer for you. One informative article is also included in each
issue. For more information, go to:
http://www.geocities.com/plantldy.geo or send a blank e-mail to the
appropriate address to join:
CreativeHome-subscribe@egroups.com
CreativeGardening-subscribe@egroups.com
CreativeHomeMoney-subscribe@egroups.com
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."
 
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.
Good Morning Maggie,
Just a line or two to let you and the rest of the subscribers that Cumuli has changed their format and it is now easier to vote for you every day. If you are registered all you have to do is click, click and you're finished.
Hal from OH
Wear Short Sleeves. Support your right to bare arms!
?
Hello Hal,
Yes. It is very easy to vote now (your vote is now tallied immediately, too!). I appreciate your sharing this with us. Maybe others will take a few moments and give it a try. As you know, it is a free and painless way to say "thanks, Maggie!".
Take care, dear.
Maggie
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."
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...
Star Spangled Recipes
So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.
Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)
For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up??¦everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".
Here is the recipe submission 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 July's theme issue is Friday, June 25th.
Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.
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...
All of today's funnies are from Jean, Syracuse, NY...
Wise Sayings
People who live in glass houses should make love in the basement.?
Never read the fine print. There ain't no way you're going to like it.?
If you let a smile be your umbrella, then most likely your butt will get soaking wet.?
The only two things we do with greater frequency in middle age are urinate and attend funerals.?
The trouble with bucket seats is that not everybody has the same size bucket.
To err is human, to forgive - highly unlikely
Do you realize that in about 40 years, we'll have thousands of old ladies running around with tattoos?
Money can't buy happiness -- but somehow it's more comfortable to cry in a Porsche than in a Hyundai.
Drinking makes some husbands see double and feel single.
After a certain age, if you don't wake up aching in every joint, you are probably dead.
Blonde Moments!
Mary Sue, a country blonde, was visiting the big city for the first time. She checks into her hotel and the bell boy takes her bags. She follows the boy, and as the door closes, she looks around and shakes her fist at him.
"Young man -- I may be old and straight from the hills, but that don't mean I'm stupid! I paid 'good' money and this room won't do at ALL! It's too small, there's no ventilation, no TV -- why, there's not even a BED!"
"Ma'am.....don't get all worked up! This is just the elevator!"
Men...
Two men were talking. "So, how's your sex life?"
"Oh, nothing special. I'm having Social Security sex."
"Social Security sex?"
"Yeah, you know: I get a little each month, but not enough to live on!"
Life's Questions Finally Answered...
What is the best thing about dating a homeless woman?
You can drop her off anywhere.
What is the difference between in-laws and outlaws?
Outlaws are wanted.
What should a woman say to a man she's just had sex with?
Whatever she wants. He's sleeping.
Where does virgin wool come from?
Ugly sheep.
How do you spot the blind man at a nudist colony?
It isn't hard.
How can you piss off your wife while making love?
Call her from your cell phone.
What does the bride of a Polish man get that's long and hard on her wedding night?
His last name.
How do you know you're really ugly?
Dogs close their eyes when they're humping your leg.
Why are some hurricanes named after women?
Because they arrive wet and wild, then leave with your house and car.
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."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
To make cash donations using other methods, click here.
Your Favorites...
STRAWBERRY BANANA SPLIT CAKE
(See photo)
~Submitted by Jean, Syracuse, NY
This cake is so easy to make but impressive to serve. Makes 12 servings. Source: Taste of Home
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter or margarine, melted
1/4 cup sugar
FILLING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 (8 ounce) cans crushed pineapple, drained
2 quarts fresh strawberries, sliced
TOPPING:
2 cups whipping cream
1/4 cup confectioners' sugar
1 1/2 cups chopped walnuts
Directions
1 Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. x 2-in, dish. Chill for 1 hour.
2 In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.
3 In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
HONEY-LIME FRUIT SALAD DRESSING
~Submitted by Treva, NC
1/4 cup fresh lime juice
1/2 cup honey
1 tsp. grated lime peel, if desired
In a small bowl, combine all ingredients and blend well with wire whisk. Use to dress about 8 cups any combination of fresh fruit. A combination I like is pitted Bing and Rainier cherries, raspberries, honeydew melon balls, and chunks of peaches and nectarines.
Serves 8-10
BEEF WITH BROCCOLI
Serves 3 to 4
~Submitted by Margo, SW CO
TNT--VERY GOOD!!!
1#+ lean beef, sliced thinly (1/8") into bite-sized pieces*
*important to slice thinly or it is chewy - used more like
1/4" and it was a little chewy)
green onions, cut in 1/2" slices (whites cut smaller)
(used 4, pretty good-sized green onions - like 1/2" bulb)
(could have used a little more)
Marinade
1 egg
1/3 tsp salt
1 TBSP cooking wine
1 TBSP cornstarch
2 TBSP water
1 1/2 TBSP oil
1 1/2# broccoli, flowerets removed, slice on the diagonal into thin slices - I use flowerets also, just cut stalk part fairly small
1 c cooking oil
2 1/2 TBSP oyster sauce (didn't have so didn't use - but needed it)
2 TBSP light soy sauce
3/4 TBSP dark soy sauce - used light (didn't have dark)
1 TBSP sugar
a few drops of sesame oil
2 cloves garlic, crushed - didn't have, used garlic powder
1/2+ c chicken broth
2+ TBSP cornstarch (if desired) (I use)
6 oz (3/4 box) fettuccini
Slice beef and mix together marinade ingredients.
Add marinade to beef and marinate for thirty minutes.
Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.
While beef is marinating, prepare the vegetables.
Heat wok and add 1 cup of oil.
When oil is ready, add beef and stir-fry until it's nearly cooked. Add green onions towards end.
Remove beef and set aside on a plate.
Meanwhile - cook fettuccini.
Drain the wok and wipe clean with a paper towel.
Add 1/2 cup water to wok.
Bring the water to a boil and add the broccoli.
Cover and cook until broccoli is cooked through.
Drain the wok.
Heat wok and add oil (about 2 tablespoons).
Add the garlic (powder) and stir-fry for about 1 minute.
Add vegetables and beef and mix together.
Make a well in the middle of the wok and add sauce ingredients.
Add cornstarch, stirring to thicken.
Mix sauce together with other ingredients.
Add fettuccini & mix well
Serve hot.
Variations
*Add carrots and onion if desired.
Boil in the wok with the broccoli (you'll need to add more water).
(This recipe is adapted from a recipe by Lily Chow, owner and chef at Calgary's Lok Tao Restaurant, printed in the Calgary Herald January 7, 2001)
From: about.com Chinese site
SUN PICKLES
~Submitted by Lillian, FL
This was given to me by a wonderful lady while we were stationed in Oklahoma. She had a farm and made so many wonderful things. These are easy and so very good.?
1 gallon water
2 C. vinegar
Garlic cloves and Dill sprigs to suit your taste
Grape or Cherry leaves
1 Tbsp. salt per gallon of water
Bring solution to a boil and pour over cleaned cucumbers in a sterile jar. Seal and set in the sun for 2 weeks.
APPLE STRUDEL
Serves 10
~Submitted by Christine, Block Island, RI
APPLE FILLING
a.. Jonagold or Golden Delicious apples, peeled, cored, and thinly sliced
b.. Lemon juice 1 tablespoon
c.. Walnuts OR pecans, chopped 1/2 cup
d.. Golden raisins OR currants, dried 1/2 cup
e.. Sugar 2 tablespoons
SPICE CRUMB MIXTURE
a.. Bread crumbs, plain 2 tablespoons
b.. Sugar 2 tablespoons
c.. Cinnamon 1 teaspoon
d.. Lemon zest grated 1/2 teaspoon
e.. Butter OR margarine, melted 1 tablespoon
f.. Filo pastry, thawed if frozen 4 sheets (12 x 17 inch)
g.. Butter OR margarine, melted 1/3 cup
h.. Confectioners' sugar As needed
i.. Whipped cream (optional) To preference
METHOD OF PREPARATION
Heat oven to 400 degrees. Lightly grease baking sheet and set aside.
APPLE FILLING
In large bowl, toss apples with lemon juice. Add walnuts, raisins, and sugar; mix well. Set aside.
SPICE CRUMB MIXTURE
Prepare spiced crumb mixture: in small bowl, combine bread crumbs, sugar, cinnamon, and lemon zest. Sprinkle with butter and toss until well combined. Set aside.
ASSEMBLY
To assemble strudel, place two stacked sheets of filo on tea towel on work surface. Brush all over with melted butter.
Top with 2 more sheets filo; brush with butter. Sprinkle Spicy Crumb Mixture over filo; spread Apple Filling along one short end.
Using towel to lift, roll pastry jelly-roll fashion to enclose filling. Place seam side down on baking sheet. Brush with melted butter.
Bake 25 to 30 minutes or until golden brown. Cool at least 15 minutes. Sprinkle with powdered sugar and serve with whipped cream, if desired.
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."
Heart Healthy...
SALMON WITH LEMON-GINGER SAUCE
Yield: 4 servings
~Sent in by Jean, Syracuse, NY
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
INGREDIENTS
4 salmon fillets, 5 ounces (150 grams) each
Marinade:
- 2 green onions
- 1-1/2 teaspoons minced fresh gingerroot
- 1 clove garlic, minced
- 2 tablespoons low-sodium soya sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon rind
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
DIRECTIONS
Preheat oven to 425 degrees F.
Marinade: Chop green onions; set aside chopped green tops for garnish. In a small bowl, combine white part of onions, gingerroot, garlic, soya sauce, lemon juice and rind, sugar and sesame oil.
Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
Bake, uncovered, in preheated oven for 13 to 15 minutes or until salmon turns opaque. Arrange on serving plates, spoon sauce over and sprinkle with green onion tops.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 237, Fat: 11 g, Carbohydrate: 3 g, Fiber: 0 g,
Sodium: 293 mg, Protein: 31 g, Cholesterol: 83 mg
Diabetic Exchanges: 4-1/2 Lean Meat
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."
For Two...
GARDEN OMELET
~Submitted by Jean, Syracuse, NY
3 teaspoons butter or margarine, divided
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/2 cup sliced mushrooms
1/2 teaspoon dried basil leaves
4 eggs, beaten
1 tablespoon milk
1/4 teaspoon black pepper
Dash salt
1/2 cup (2 ounces) shredded Swiss cheese
1. Melt 1 teaspoon butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes more. Remove from skillet and keep warm.
2. Whisk together eggs, milk, black pepper and salt in medium bowl. Melt remaining 2 teaspoons butter in same skillet over medium heat; rotate pan to coat bottom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edges of omelet with spatula and tilt skillet so that uncooked portion flows underneath.
3. When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with spatula and fold in half. Transfer to warm serving plate.
Makes 2 servings
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."
Publisher's Choice...
CREAMY GARLIC DEATH
1 loaf Italian bread
2 tablespoons butter
1 bunch green onions, chopped
12 cloves garlic, minced
8 ounces reduced-fat cream cheese, at room temperature
16 ounces light sour cream
12 ounces grated sharp cheddar cheese
1 can artichoke hearts, quartered, OR 1 cup thawed frozen chopped spinach
Cut slice down length of bread, reserving top. Scoop out insides and set aside. Saut?© onion and garlic in butter until the onions wilt; remove from heat. Cut cream cheese in chunks; blend with sour cream, onions, garlic and cheddar. Fold in artichokes or spinach. Place mixture in bread. Replace bread top. Wrap loaf in double-thick aluminum foil and bake at 350 for 1-1/2 to 2 hours. Serve warm, with torn out bread chunks on the side for dipping.
Special Offer for A to Z Recipes Subscribers!!!
Get Over 100 Cookbooks For One Low Price
And Nothing Else To Purchase!
Unlike millions of plain old recipe sites,
you can download entire cookbooks with just one click!
Just about all of our cookbooks are in PDF format,
so both Windows and Mac users can enjoy the library.
Click Here!
Join The E-Cookbooks Library
For Only $14.97
Free Bonus!!
Order Now and get the entire library on a
CD-ROM for Windows! (a $19.95 value) You will
still have lifetime online access to download all
the new additions! A fantastic value for only $14.97
Click Here Now To Join!
(Credit Cards and Checks Accepted)
~A to Z Recipes will benefit from each sale.~
<
18580/34445_cumuli_vote.jpg
_vote.jpg" height="60" width="110" border="0">
<
18580/34446_cumuli_friend.jpg
riend.jpg" height="60" width="110" border="0">
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
Search for interesting ezines and newsletters here.
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
