Publisher's Desk...
Hello to everyone in the a2z family. Well, it's Friday. TGIF, as they say. I
am off today and have a full schedule. First things first, though. After posting
this issue to Zinester and the web site, I will sleep. I am long overdue for
some rest. Even the nap I have time to squeeze in will be heavenly for these
tired, old bones.
The issue today has a lot of things to help end the week and get you started on
the weekend. First, the recipes are great (of course!). Then the funnies and
other items of interest will round it all out for you. I hope your weekend is
wonderful and remember to join us here every day of it as preparations are in
place for some terrific issues ahead. See you tomorrow, God willing.
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Enjoy!
Ramblings...
Amish School Sayings
(And no, they didn't e-mail them to me)
Shared by Bette, Pittsburg, CA
~ I am only one, but I'm still someone.
~ I cannot do everything, but I can still do something.
~ Just because I cannot do everything does not give me the right to do nothing.
~ Remember when you talk you only repeat what you already know, but if you listen you may learn something.
~ Let us pray not for lighter burdens, but for stronger backs.
~ Start each day with a fresh beginning as if this whole world was made anew.
~ We are known by our actual deeds and not by what we boast we can do.
~ A person who lives for himself never knows the real joys of life.
~ Never be afraid to do what is right, even if all the others are doing what is wrong.
Please visit my webpage featuring my new column, the SFPNN Link of the Week at http://www.sfpnn.com/aunt_bette.htm and be sure to check out some of our other authors too.
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Did You Know?...
I don't know how many members of the a2z family are into baking and related subjects, e.g., fancy cakes, cake decorating, and the like, but those who may be might be interested in the following web sites:
http://www.baking911.com/ and
http://www.baking911.com/decorating_cakes_guide.htm
This web site and its links provide a tremendous volume of excellent information and tips. I was looking for some ideas for a Graduation cake and found it all here.
In addition, there are links for bread making, candy, cheesecakes, chocolate, etc. etc. etc. Recipes galore!
It's the next best thing to a live cooking class.
Larry, Ontario, 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.
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??Ševeryone 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
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Crazy Corner...
Shared by Mary Jane...
A minister told his congregation, "Next week I plan to preach about the sin of lying. To help you understand my sermon, I want you all to read Mark 17."
The following Sunday, as he prepared to deliver his sermon, the minister asked for a show of hands. He wanted to know how many had read Mark 17. Every hand went up.
The minister smiled and said, "Mark has only sixteen chapters. I will now proceed with my sermon on the sin of lying."
Shared by Judy Warren, Mi...
From The Mouths Of Babes
"Close the curtains," requested our 2 year old granddaughter, sitting in a pool of bright light.
"The sun's looking at me too hard."
My friend asked our grandson when he would turn 6. He replied, "When I'm tired of being 5."
Seeing her first hailstorm, Mary Sue, age 3, exclaimed, "Mommy, it's raining dumplings!"
As I frantically waved away a pesky fly with a white dishtowel, my granddaughter observed, "Maybe he thinks you're surrendering."
A friend's grandson, 4, was reading with his granddad about Adam and Eve. He asked, "Is this where God took out the man's brain and made a woman?"
Announcing to daughter Lori that her aunt just had a baby and it looked like her uncle, she said, "You mean he has a mustache?"
When I asked our grandson if he could name the capital of Florida, he fired right back, "Capital F!"
While shampooing our son, 4, I noted his hair was growing so fast he'd soon need it cut. He replied, "Maybe we shouldn't water it so much."
My daughter told her 5-year-old that their van was going to be fixed. Instantly, the small fry assumed, "Oh, it's going to the tire-o-practor?"
Impressed by her 5-year-old's vocabulary, my friend complimented the young scholar, who nonchalantly responded, " I have words in my head I haven't even used yet."
His Mom informed her son, Brian, that she was going outside to get a little sun. "But Mommy, he gulped, "You already have a son. Me!"
When our son asked about two look-alike classmates at school, we told him they were probably twins. The next day, he came home from school all bubbly and said, "Guess what! They are not only twins....they're brothers!!"
Shared by Richard K, Bradenton, FL...
There was once a snail who was sick and tired of his reputation for being so slow. He decided to get some fast wheels to make up the difference. After shopping around a while, he decided that the Datsun 240-Z was the car to get. So the snail goes to the nearest Datsun dealer and says he wants to buy the 240-Z, but he wants it repainted "240-S".
The dealer asks, "Why 'S'?"
The snail replies, "'S' stands for snail. I want everybody who sees me roaring past to know who's driving."
Well, the dealer doesn't want to lose the unique opportunity to sell a car to a snail, so he agrees to have the car repainted for a small fee.
The snail gets his new car and spent the rest of his days roaring happily down the highway at top speed. And whenever anyone would see him zooming by, they'd say "Wow! Look at that S-car go!"
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
BEST EVER LASAGNA
~Submitted by Brian N., Kalamazoo, MI
Source: The Turkey Store
6 long lasagna noodles, uncooked
1 package (1 lb.) ground turkey
2 teaspoons bottled or fresh minced garlic
?? teaspoon salt (optional)
1 jar (28 oz.) fat free or regular spaghetti sauce
1 container (15 oz.) light or part skim ricotta cheese
?? cup grated Parmesan or Romano cheese
?? cup chopped fresh basil or 1 tablespoon dried
2 cups (8 oz.) reduced fat shredded mozzarella or Italian blend cheese
Heat oven to 350 degrees F. Cook noodles according to package directions. Meanwhile, crumble turkey into a large skillet; add garlic and salt. Cook over medium heat until turkey is no longer pink, stirring occasionally. Add spaghetti sauce; simmer 10 minutes, stirring occasionally.
Combine ricotta cheese, ?? cup of the Parmesan cheese and basil; mix well. Spread ?? cup spaghetti sauce mixture in bottom of a 9 x 13-inch baking dish. Layer half of noodles over sauce; spoon half of ricotta cheese mixture over noodles. Top with 1 cup sauce; sprinkle with 1 cup mozzarella cheese. Repeat layering with remaining ricotta cheese mixture, noodles, and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining 1 cup mozzarella cheese and ?? cup Parmesan cheese over lasagna; return to oven and continue baking 3 minutes or until cheese is melted. Makes 8 servings.
Nutritional analysis per serving: Calories: 350, Protein: 33g, Carbohydrates: 22g, Fat: 13g, Cholesterol: 72mg, Sodium: 692mg
Notes: Can substitute ground chicken for the turkey. Have fun with the kind of cheese used.
MEXICAN SHRIMP CEVICHE
(Mexican tortillas go well with this dish.)
~Submitted by Larry Holmes, Ontario, Canada
1 pound medium shrimp, peeled
?? cup olive oil
2 tablespoon red wine vinegar
juice 1 lemon
?? to 1 teaspoon ground red chilies (according to taste)
1 medium Spanish onion, sliced into thin rings
2 or 3 green chilies, sliced thin
?? cup chopped fresh coriander
coarse salt and freshly ground black pepper
Put the shrimp into a china or glass bowl. Combine olive oil, red wine vinegar, lemon juice, and red pepper and mix thoroughly. Toss the shrimp into this mixture. Add the onion, chilies, and coriander; toss. Season to taste, cover and refrigerate over night.
Note: The shrimp are "cooked" by the marinade.
Makes 4 servings as appetizer
SPINACH AND MANDARIN ORANGE SALAD
~Submitted by Jean, Syracuse, NY
2 lbs. fresh spinach leaves torn into bite sized pieces
2 large cans (about 8 oz. each) mandarin oranges drained
1/4 cup almonds, slivered
3 oz. real bacon bits
2 eggs hard-boiled and diced
1/4 cup green onions chopped
Dressing
1/4 cup dry red wine
1/2 cup vegetable oil
1/4 cup sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
Toss salad ingredients together. Combine dressing ingredients together. Shake well and serve dressing with salad.
The Skinny: You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad.
SHORTCUT PUMPKIN CHIFFON PIE
~Submitted by Jessica, Corfu, Greece
3 pre-made cookie pie crusts
1 lg. or 2 reg. cans of pumpkin pie mix with spices
1 lg. bag marshmallows
1 stick margarine
1 lg. tub Cool Whip
Melt margarine and marshmallows over low heat. Add pumpkin and spices listed on can recipe. Blend well. Chill. Blend Cool Whip into pumpkin mix. Fill pie crust. Chill 2 hours. Makes 3 pies.
APRICOT APPLESAUCE
~Submitted by Tena, MO
3 pounds McIntosh apples, quartered
?? pound dried apricots
1 cup water
?? cup sugar or to taste
?? teaspoon cinnamon if desired
Combine apples, apricots, and 1 cup water in saucepan or kettle. Bring water to a boil, and simmer, covered for 30-35 minutes, stirring occasionally. Force mixture through a food mill or sieve into a bowl and stir in sugar and cinnamon. Let cool. Makes about 4 cups.
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Heart Healthy...
DIABETIC FRIENDLY STRAWBERRY RHUBARB COBBLER
~Submitted by Jean, Syracuse, NY
Filling:
3/4 C sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon finely grated orange zest
4 C coarsely chopped (3/4-inch pieces) rhubarb
2 C sliced strawberries
Topping:
1 C all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons margarine, chilled & cut in bits
2/3 C low fat buttermilk
Preheat oven to 400?°F.
In bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish (do not use metal); bake in for 10 minutes.
Topping: In large bowl, mix flour, sugar, baking powder, baking soda and salt. Using two knives or pastry blender, cut in margarine until mixture is size of small peas. With fork, stir in buttermilk until mixture is moistened and soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden.
CAUTION: Allow for high Carb count!
Serves 6
Per Serving (made with sugar and without whipped topping):
302 Cal
3gm Fat
65gm Carb
00mg Chol
252mg Sodium
4gm Fiber
Exchanges:
2 Starch/Bread
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For Two...
SWISS STEAK
Cooking for 1 or 2
~Submitted by Jean, Syracuse, NY
?? lb. Round steak
2 tbs. Flour
Salt and pepper
1 cup sliced carrots
1/4 cup chopped green bell
1 small onion, sliced
1 cup Tomato Sauce
1 tbs. Oil
Salt and pepper
Mix flour with salt and pepper. Pound into meat. Heat oil in a skillet over medium-high heat and brown meat. Remove to a baking dish and top with vegetables, Tomato Sauce, salt and pepper. Cover and bake in a 350-degree oven for 1 hour or until meat is tender.
For 1 serving, refrigerate or freeze remaining half for another meal.
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Publisher's Choice...
ROASTED POTATOES WITH CHIPOTLE AND GARLIC
(See photo.)
If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.
2 pounds medium Yukon Gold potatoes, each cut into 8 wedges
1/4 cup olive oil
1 1/2 teaspoons chipotle powder*
2 large garlic cloves, minced
2/3 cup cr??me fra?®che or sour cream
4 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
Lime wedges
Position rack in bottom third of oven and preheat to 400?°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
Meanwhile, stir cr??me fra?®che, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
* Available at Latin American markets and some supermarkets.
Makes 6 servings.
Bon App?©tit - March 2002
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