Publisher's Desk...
Boy, oh boy, am I getting excited. The trip my family has planned is finally
close enough for us to start packing. I'll have a few hours before we leave to
do the final "stuff" but we're raring to go. Some folks travel often and have
packing down to a science. I have traveled some and don't find it an
insurmountable task. My son, Trey, leaves the packing to me. And at the last
moment will lug out some huge duffel bag and fill it with things he doesn't
need. He packs for pleasure. Angela is the typical teenaged daughter. She packs
for longevity. She will pack makeup, SHOES, clothing, SHOES, magazines, SHOES,
to-go menus from restaurants, SHOES...you name it. Did I mention SHOES? I was
kidding about the menus, lol. She packs as if we are moving to a new city and
she must "pack it or leave it". As for me, I pack what is necessary. Nothing
goes with me that is not needed. Of course, at my age, an entire suitcase is
dedicated to moisturizers. Then, of course, no woman can leave home without
enough "unmentionables". Since it has been ages since any man has seen them...I
find cotton travels well.
We have a great issue for you, folks. I am very pleased with the recipe
assortment. And your fellow a2z'ers did a fine job in the other departments,
too. I am grateful to all who helped with this issue. I hope you enjoy all of
it. It is my pleasure to bring it to you.? Have a great day and plan on
being here tomorrow, ok?
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Enjoy!
Ramblings...
Perks of Being Over 60
Shared by Vicki, Sarasota, FL
1. Your supply of brain cells is finally down to manageable size.
2. Your secrets are safe with your friends because they can't remember them
either.
3. Your joints are more accurate meteorologists than the national weather
service.
4. People call at 9 PM and ask, "Did I wake you?"
5. People no longer view you as a hypochondriac.
6. There is nothing left to learn the hard way.
7. Things you buy now won't wear out.
8. You can eat dinner at 4 P.M.
9. You enjoy hearing about other peoples operations.
10. You get into heated arguments about pension plans.
11. You have a party and the neighbors don't even realize it.
12. You no longer think of speed limits as a challenge.
13. You quit trying to hold your stomach in, no matter who walks into the room.
14. You sing along with elevator music.
15. Your eyes won't get much worse.
16. Your investment in health insurance is finally beginning to pay off.
17. You can't remember who sent you this list.
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Did You Know?...
Nutrition Basics: Trim Fat Not Flavor
By Jeanine Sherry, MS, RD
Love to improve your waistline, cholesterol or blood pressure? What's in your
kitchen cabinet can be more important than what's in your medicine cabinet.
Eating plenty of whole grains, fruits and vegetables is a good start, but
exercising some low-fat cooking skills can also make a big difference. Try these
easy tips to trim some fat without sacrificing flavor.
Add flavor to cooking liquids
Prepare rice, couscous, potatoes and other vegetables with fat free chicken or
vegetable broth instead of water. You won't need butter or margarine for flavor.
Blend in beans
Puree a can of kidney beans or pinto beans in a food processor and add to ground
beef for meatloaf, meatballs or tacos. Bean puree is also a great thickener for
soups and stews. It's a delicious way to add a hefty dose of fiber.
Choose skinny sauces
Barbecue sauce, chili sauce, chutney, Dijon mustard, salsa, soy sauce, teriyaki
sauce, tomato sauce and Worcestershire sauce all add flavor without fat.
Cook with foil
Wrap skinless poultry or seafood, sliced vegetables and fresh or dried herbs in
heavy-duty aluminum foil packets and bake in the oven. Foods come out moist and
flavorful with virtually no fat or clean up!
Give ground beef a bath
Rinse cooked ground beef with hot water before adding to recipes. You'll get rid
of an extra 2-5 grams of fat per 3-ounce serving.
Get more greens
Low in calories and loaded with antioxidants and vitamins, greens add color and
flavor to a variety of dishes. Add spinach to salads and kale, collards or chard
to pasta, rice and stir-fry dishes.
Grate on flavor
Add big flavor with small amounts of rich ingredients. Use a grater to top
vegetables and pasta with a thin layer of extra-sharp cheddar or Parmesan cheese
instead of butter or margarine. A sprinkling of grated chocolate adds a deluxe
touch to skinny desserts.
Pick the right pork
When a recipe calls for bacon, substitute lean ham or Canadian bacon. It will
give you the smoky flavor you want, minus the fat.
Pucker up
Use citrus juices to marinate meat, poultry and seafood. Add fresh herbs and
just a drizzle of oil to orange, lemon or lime juice for zesty low-fat flavor.
Saut?© without fat
Instead of cooking vegetables in oil or butter, use a little liquid - defatted
broth, fruit juice or wine. You'll save 120 calories and 13 grams of fat for
each tablespoon of fat you skip.
Great Tip:
Here is a converter that I hope you will use. It is the best one I have seen and it is free. It is a site (not a download) and you could add it to your desk top.
Here is a really good and simple units converter site:
http://www.unitsconverter.net/
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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
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 noon, June 26th
Chili??™s Bar and Grill
9925 US Hwy. 441
Leesburg, FL 34788-3922
Phone: 352-315-4005
Fax: 352-315-4009
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.
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.
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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
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Clearance at Kitchen Etc![]()
Crazy Corner...
Shared by Larry Holmes, Ontario, Canada...
The next time you feel like complaining, remember that your garbage disposal
probably eats better than 30 percent of the people in the world." -Robert Orben
Shared by Richard, Bradenton, FL...
A stuntman complained that he couldn't decide whether to buy a bike with a high
top speed and poor acceleration, or one with lots of torque and fast
acceleration, but a poor top speed. Eventually he decided on the second one,
because it cost a lot less. After all, torque is cheap.
Shared by Mary Jane, Stockton, CA...
A girl was visiting her blonde friend who had acquired two new dogs, and asked
her what their names were. The blonde responded by saying that one was named
Rolex and one was named Timex.
Her friend said, "Whoever heard of someone naming dogs like that?"
Whereupon the blonde responded, "What else are you gonna name watch dogs?"
Shared by Jean, Syracuse, NY...
The owner of a golf course in Texas was confused about paying an invoice. He
decided to ask his secretary for some mathematical help.
He called her into his office. He said, "You graduated from the University of
Texas, and I need some help".
"If I were to give you $20,000, minus 14%, how much would you take off?"
The secretary thought for a moment, then replied, "Everything but my earrings."
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
ASPARAGUS AND SHRIMP WITH TOASTED BREAD CRUMBS, LEMON AND GARLIC
~Submitted by Edna, Decatur, IL
2 pounds of asparagus
1/3 cup plain bread crumbs
1/2 cup olive oil
4 medium cloves garlic, minced
1/4 cup minced fresh parsley leaves
1/4 cup lemon juice
1 tsp salt
1 pound pasta
1 pound cleaned, shelled cooked shrimp
For the pasta bring 4 quarts salted water to a boil in a large pot. Snap off
tough ends from asparagus spears. cut spears in half lengthwise (thicker spears
should be quartered), then slice into 1 inch pieces. Steam asparagus until crisp
tender (about 2 minutes) and set aside.
Place large skillet over medium heat. Add bread crumbs and toast by shaking the
pan occasionally to redistribute the crumbs until golden brown (about 5 minutes)
and set aside.
Heat oil in empty skillet. Add garlic and saute over medium heat until lightly
colored (about 2 minutes). Stir in parsley, lemon juice and salt. Cook for 30
seconds. Add asparagus to pan and mix well.
While preparing sauce, cook and drain pasta, making sure that some water still
clings to noodles. Toss pasta with asparagus sauce and cooked shrimp. Mix well
with toasted bread crumbs. Serve immediately.
Serves 4.
ORANGE APRICOT OATMEAL COOKIES
~Submitted by Tena, MO
6 ounces dried apricots, chopped fine
2/3 cup vegetable shortening
1 cup brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon freshly grated orange rind
1 ?? cups flour
?? teaspoon salt
?? teaspoon baking soda
?? teaspoon cinnamon
2 cups old-fashioned rolled oats
Soak apricots in ?? cup boiling water for 5 minutes and drain well. Cream
together shortening and sugars until light and fluffy. Beat in egg, vanilla, and
rind until well combined. Add dry ingredients and mix well. Stir in apricots and
oats. Drop onto lightly greased baking sheets and bake at 350F for 12-15
minutes.
Makes about 36 cookies.
CLAMS CASINO
~Submitted by Jean, Syracuse, NY
Yield: 4 servings
1/2 cup bread crumbs
4 Tbsp. butter, softened
2 red bell peppers, finely chopped
2 Tbsp. parsley, finely chopped
1 Tbsp. green onions, finely chopped
1/2 tsp. cayenne pepper
24 littleneck clams
6 slices bacon, cooked crisp, crumbled
Preparation:
Combine bread crumbs, butter, red bell pepper, parsley, green onions and cayenne
pepper, blend well. Shuck clams, leaving loosened clam meat in one half of shell
and discard other half of shell.
Place clams in a baking dish and cover each with about a teaspoon of the casino
mixture. Broil clams 4 to 6 inches from heat for about 3 minutes or until
browned. Garnish with bacon and serve immediately.
HEARTS OF PALM WITH HAM
~Submitted by Joyce, IL
1 can (15 ox, 425 g) hearts of palm, drained
6-8 thinly sliced cooked ham ( I buy the low fat kind 2 oz. counts 1 point)
Lettuce leaves for garnish
Wrap each of the hearts of palm in a slice of prosciutto or cooked ham and
arrange on a bed of lettuce. Serves 4 to 6.
The hearts of palm are free so 2 oz. of the low fat ham is 1 point. Have it
shaved at the Deli and it will give you more slices You will probably be able to
make 4 to 8 appetizers with the 2 oz. all for 1 point.
GREEN ONION CRAB CAKES WITH PINEAPPLE SALSA
~Submitted by Larry Holmes, Ontario, Canada
?? pound fresh crabmeat or 2 (6-ounce) cans crabmeat, drained
?? cup fresh breadcrumbs
1 egg, beaten
2 green onions, chopped
2 tablespoons nonfat mayonnaise
1 tablespoon chopped fresh parsley
?? teaspoon Worcestershire sauce
dash hot pepper sauce
black pepper to taste
Pineapple Salsa (recipe follows)
In medium bowl, gently stir together all ingredients except black pepper. Season
to taste with pepper. cover and chill 15 minutes.
Form crab mixture into 8 equal-sized patties. Coat large nonstick skillet with
vegetable cooking spray and set over medium-high heat. Saut?© crab cakes, turning
once, until golden on each side, about 3 minutes per side. Serve with
Pineapple Salsa.
Pineapple Salsa:
2 cups canned pineapple cubes
?? cup chopped green onion
?? cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
salt and pepper taste
Combine first five ingredients in medium bowl; toss to blend. Season with salt
and pepper.
Makes 4 servings.
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Heart Healthy...
SAUCY SWISS STEAK
~Submitted by Jean, Syracuse, NY
Yield: 8 servings
INGREDIENTS
- 1 tablespoon vegetable oil
- 2 pounds round steak or "simmering" steak
- 2 medium onions, finely chopped
- 1/4 cup thinly sliced carrots
- 1 small carrot, thinly sliced, about 1/4 cup
- 1 small stalk celery, thinly sliced, about 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 can (28 oz.) plum tomatoes, drained and chopped, 1/2 cup juice reserved
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
DIRECTIONS
In a skillet, heat oil over medium-high heat. Add steak, in pieces, if
necessary, and brown on both sides. Transfer to slow cooker stoneware.
Reduce heat to medium-low. Add onion, carrots, celery, salt and pepper to pan.
Cover and cook until vegetables are softened, about 8 minutes. Sprinkle flour
over vegetables and cook for 1 minute, stirring. Add tomatoes, reserved juice
and Worcestershire sauce. Bring to a boil, stirring until slightly thickened.
Add bay leaf.
Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for
4 to 5 hours, until meat is tender. Discard bay leaf.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 196, Carbohydrate: 11 g, Fiber: 2 g,
Protein: 28 g, Fat: 4 g, Sodium: 330 mg, Cholesterol: 49 mg
Diabetic Exchanges: 2 Vegetable, 3-1/2 Lean Meat
?
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For Two...
FILLET OF SOLE - FRENCH STYLE
Delicately flavored sole cooked in white wine and cream makes a classic fish
dish for two.
2 - 8 ounce sole fillets
1 pinch salt and pepper to taste
1 green onion, sliced (include some green tops)
1/2 medium lemon, thinly sliced
1/3 cup dry white wine Water
2 tablespoons butter or margarine
1/4 pound mushrooms, sliced
2 teaspoons all-purpose flour
1 large egg yolk
2 tablespoons whipping cream
2 parsley sprigs to garnish
2 lemon wedges to garnish
Sprinkle sole lightly with salt and pepper. Fold fillets crosswise and place in
a greased 8-inch-square baking pan. Top with onion and lemon slices; pour wine
over all. Cover and bake in a 400 F. oven for 15 to 20 minutes or until fish
flakes easily when prodded in thickest portion with a fork.
Remove from oven; discard lemon slices. Drain pan liquid into a measuring cup;
add water, if necessary, to make 1/2 cup. Keep sole warm.
Melt butter in a small pan over medium-high heat; add mushrooms and cook until
lightly browned. Stir in flour until bubbly. Gradually add cooking liquid from
fish and cook, stirring constantly, until thickened. In a bowl, combine egg yolk
with cream and beat; stir in a little of the hot liquid from mushrooms. Add egg
mixture to mushroom sauce in pan and cook, stirring constantly, until thickened.
Lift sole onto a warm serving dish. Blend a little of the liquid that collected
in fish pan into mushroom sauce to thin it slightly, if needed. Spoon sauce over
fish. Serve immediately, garnished with parsley sprigs and lemon wedges.
Yield: 2 servings
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Publisher's Choice...
SOUTHWESTERN BREAD
photo)
Total Time: 3 hrs.
Baking Time: 25 min.
Preparation Time: 35 min.
Rising Time: 2 hrs.
32 Servings
This recipe won Jim Kelley the first prize at the Gilroy Garlic Festival in
1994. One taste of the loaded (it has beans, corn, onion, garlic, chilies, and
spices in it) bread and you'll see why.
1 1/2 cups whole wheat buckwheat flour
1 1/2 cups cornmeal
2 teaspoons dry yeast
2 cups warm water
3/4 cup lowfat yogurt
1/2 cup honey
1 cup black beans - drained
1/2 cup frozen corn - thawed
1/2 cup red onion - chopped
1/4 cup cilantro - chopped
1/4 cup garlic - chopped
1/4 cup sun-dried tomatoes, oil-packed - halved
1 tablespoon chili powder
3 tablespoons Anaheim chili pepper - seeded and chopped
3 tablespoons margarine - melted
1 tablespoon jalapeno - seeded and chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon vinegar
4 3/4 cups all-purpose flour
vegetable cooking spray
In a very large bowl, combine whole wheat flour, cornmeal, and yeast. Stir well.
Add water, yogurt, and honey. Stir and let stand for 30 minutes. Add beans and
the next twelve ingredients (beans thru vinegar); stir. Stir in 4 1/2 cups of
the flour to form a soft dough.
Turn the dough out onto a floured board. Knead until smooth and elastic (8
minutes); add enough of remaining flour, a tablespoon at a time, to prevent the
dough from sticking to hands. Coat a large bowl with cooking spray (or two
medium ones). Place dough in bowl(s), turning as to coat the top of the dough
with oil. Cover and let rise in a warm, draft free place until double in bulk
(45 minutes).
Punch dough down. Divide dough into 4 equal portions, and shape each into a
six-inch loaf. Make 4 (1/8n inch deep) diagonal cuts across tops of loaves. Dust
loaves with flour. Cover and lets rise until doubled in bulk (45 minutes). Bake
at 375 degrees F until loaves sound hollow when tapped (25 minutes).
Calories: 170 Calories From Fat: 10%
Protein: 5g Carbohydrate: 34g
Cholesterol: 0mg Sodium: 91mg
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