Publisher's Desk...
The weekend has arrived and I am pleased you have dropped by for a visit.
Speaking of visit, we will be visiting friends and family on our vacation soon.
Don't worry, your daily dose of A to Z Recipes should greet you bright
and early each morning of my absence. That will start with next Tuesday's issue.
We should be back here with you Wednesday or Thursday, June 30th or July 1st,
depending upon our return time. Regardless, you will receive an issue daily.
The monthly theme for posting July 4th will end on June 25th so make sure you
visit the Monthly Theme section to read about how your favorite Star
Spangled Recipes can be included in that big issue. There have been some
truly yummy recipes submitted so far. I know you will want to see your recipes
shared so make sure to join in the fun.
In today's issue we have some keepers. I have shared a special recipe from my
own collection in the Publisher's Choice that is a personal dessert favorite
of mine. We also have some other interesting items including great funnies to
get your day off to a smile. It is a pleasure to share all of this with you,
but remember sharing is what A to Z Recipes is all about, so do your
part by becoming a contributor. We can't do it without your help. I hope you
have a wonderful day and join us here tomorrow.
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Enjoy!
Ramblings...
Seeds of Wisdom
Life is a process of becoming, a combination of states we have to go through.
Where people fail is that they wish to elect a state and remain in it. This is a
kind of death.
~ Ana??s Nin
The simplest questions are the most profound. Where were you born? Where is your
home? Where are you going? What are you doing? Think about these once in a while
and watch your answers change.
~ Richard Bach
To the question of your life you are the answer, and to the problems of your
life you are the solution.
~ Joe Cordare
One's own self is well hidden from one's own self; of all mines of treasure,
one's own is the last to be dug up.
~ Friedrich Wilhelm Nietzsche
They must often change, who would be constant in happiness or wisdom.
~ Confucius
Man's main task in life is to give birth to himself, to become what he
potentially is. The most important product of his effort is his own personality.
~ Erich Fromm
To live is to be slowly born.
~ Antoine de Saint-Exup?©ry
The important thing is to strive towards a goal which is not immediately
visible. That goal is not the concern of the mind, but of the spirit.
~ Antoine de Saint-Exup?©ry
It is a most mortifying reflection for a man to consider what he has done,
compared to what he might have done.
~ Samuel Johnson
Some of the world's greatest feats were accomplished by people not smart enough
to know they were impossible.
~ Doug Larson
Life is full of obstacle illusions.
~ Grant Frazier
It is never too late to be who you might have been.
~ George Eliot
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Did You Know?...
Cocktail Party and Drink Tips
Shared by Jean, Syracuse, NY
When mixing a drink, start with small cubes of ice and fill a 10 to 12 oz. glass
to the rim packing the ice into the glass; add 1.5 oz. of liquor of your choice
and fill with your favorite mix. I use a glass with a rough out side because
people like the feel when holding the glass. There is nothing worse than having
a drink that has lost all the ice and you are still sipping on it to be
sociable.
To rim a cocktail glass with sugar or salt, run a piece of lemon or lime around
the edge and dip in salt or sugar.
Red wines should be served at slightly cooler than room temperature, about 65?°F.
It's a nice touch to have frosty cold glasses, especially if you're serving
beer. Store glasses in the freezer or buried in ice until they are chilled and
opaque in appearance.
Provide at least one vegetarian offering.
Sparkling wines and champagnes should be served thoroughly chilled.
White wines should be served chilled, but not ice cold, about 45-55?° F.
Paper doilies are an easy way to dress up lain serving trays and plates.
A shot of liquor means 1.5 oz.
If you won't be serving dinner later, count on serving about 8 hors d'oeuvres
per person.
COOKING TOOLS:
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Units Converter:
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/
Recipe Quantity Calculator:
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
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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: Orange Apricot Oatmeal Cookie Recipe
I am an early morning person and I take advantage of the early day temperatures
to do much of my adventuresome baking. Today I produced three dozen delicious
cookies, thanks to you, Tena, from MO. I was intrigued by your Orange
Apricot Oatmeal Cookie recipe and decided to give it a whirl. I believe it is
also a launching pad for a variety of flavor combinations: lemon and
blueberries, ginger and pineapple, apricot and raisins. chocolate and cherries.
Thank you, Tena. And I have two friends who thank you; they enjoyed the cookies,
too.
Larry Holmes, Ontario, Canada
?
Hello to all,
There was a recipe posted that was missing an important ingredient. Voila! Here is the corrected version:
HOT CABBAGE CREOLE
2 slices bacon, cut into 1" pieces
1 large onion, chopped
1 large green pepper, chopped
1 28 oz can whole tomatoes, chopped
1 medium head cabbage, chopped
1/3 cup vinegar
1 tsp salt
1/4 tsp pepper
Dash red pepper
Fry bacon in a dutch oven. Add onion and green pepper; saute until vegetables
are tender. Add remaining ingredients; cover and bring to a boil. Reduce heat,
simmer 15 mins. Stirring occasionally.
Yield 8 to10 servings.
Sorry if any of you had tried to make this without cabbage. I must have been a cabbage head not to notice that cabbage was missing from the recipe.
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). 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.
America's Most Wanted Recipes Cookbook
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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Vitamins are substances that are vital to the maintenance of our bodies, yet so much is written concerning these invisible, potent elements in out food that few of us can tell fact from fiction.
There are many different vitamins, but we only need each in very small quantities, and if we maintain a well balanced and varied diet, the food we eat will generally provide us with more than enough vitamins for our daily needs. In certain circumstances, however, such as during pregnancy, illness or in old age, vitamin supplements may be required, and in these cases, professional advise should be sought.
Included in this book are many eye, and tummy pleasing recipes that are vitamin rich.
Crazy Corner...
An Old Snake
Shared by Lucy, Kirtland, OH
Bee happy and healthy!
http://www.ohiohoney.com
A old snake goes to see his Doctor.
"Doc, I need something for my eyes...can't see well these days".
The Doc fixes him up with a pair of glasses and tells him to return in 2 weeks.
The snake comes back in 2 weeks and tells the doctor he's very depressed.
Doc says, "What's the problem...didn't the glasses help you?"
"The glasses are fine doc, I just discovered I've been living with a water hose
the past 2 years!"
Man vs Woman Again
Shared by Vicki, Sarasota, FL
1. NAMES: If Laurie, Linda, Elizabeth and Barbara go out for lunch, they will
call each other Laurie, Linda, Elizabeth and Barbara. If Mark, Chris, Eric and
Tom go out, they will affectionately refer to each other as Fat Boy, Godzilla,
Peanut-Head and Scrappy.
2. EATING OUT: When the bill arrives, Mark, Chris, Eric and Tom will each throw
in $20, even though it's only for $32.50. None of them will have anything
smaller and none will actually admit they want change back. When the girls get
their bill, out come the pocket calculators.
3. MONEY: A man will pay $2 for a $1 item he needs. A woman will pay $1 for a $2
item that she doesn't need but it's on sale.
4. BATHROOMS: A man has five items in his bathroom: a toothbrush, shaving,
cream, razor, a bar of soap, and a towel from the Marriott. The average number
of items in the typical woman's bathroom is 337. A man would not be able to
identify most of these items.
5. ARGUMENTS: A woman has the last word in any argument. Anything a man says
after that is the beginning of a new argument.
6. CATS: Women love cats. Men say they love cats, but when women aren't looking,
men kick cats.
7. FUTURE: A woman worries about the future until she gets a husband. A man
never worries about the future until he gets a wife.
8. SUCCESS: A successful man is one who makes more money than his wife can
spend. A successful woman is one who can find such a man.
9. MARRIAGE: A woman marries a man expecting he will change, but he doesn't. A
man marries a woman expecting that she won't change and she does.
10. DRESSING UP: A woman will dress up to go shopping, water the plants, empty
the garbage, answer the phone, read a book, and get the mail. A man will dress
up for weddings and funerals.
11. NATURAL: Men wake up as good-looking as they went to bed. Women somehow
deteriorate during the night.
12. OFFSPRING: Ah, children. A woman knows all about her children. She knows
about dentist appointments and romances, best friends, favorite foods, secret
fears and hopes and dreams. A man is vaguely aware of some short people living
in the house.
13. THOUGHT FOR THE DAY: Any married man should forget his mistakes. There's no
use in two people remembering the same thing.
14. AND FINALLY.. A couple drove down a country road for several miles, not
saying a word. An earlier discussion had led to an argument and neither of them
wanted to concede their position. As they passed a farm full of mules,
jackasses, and pigs the husband asked sarcastically, "Relatives of yours?"
"Yep," the wife replied, "in-laws."
?
Story with a Moral
Shared by Judy, Warren, MI
In 1923, Who Was
1. President of the largest steel company?
2. President of the largest gas company?
3. President of the New York Stock Exchange?
4. Greatest wheat speculator?
5. President of the Bank of International Settlement?
6. Great Bear of Wall Street?
These men were considered some of the worlds most successful men of their days.
Now, 80 years later, the history book asks us, if we know what ultimately became
of them.
The Answers:
1. The president of the largest steel company. Charles Schwab, died a pauper.
2. The president of the largest gas company, Edward Hopson, went insane.
3. The president of the NYSE, Richard Whitney, was released from prison to die
at home.
4. The greatest wheat speculator, Arthur Cooger, died abroad, penniless.
5. The president of the Bank of International Settlement, shot himself.
6. The Great Bear of Wall Street, Cosabee Livermore, also committed suicide.
However, in that same year, 1923, the PGA Champion and the winner of the most
important golf tournament, the US Open, was Gene Sarazen.
What became of him?
He played golf until he was 92, died in 1999 at the age of 95. He was
financially secure at the time of his death.
The Moral:
Screw work.
Play golf.
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
PASTA WITH MASCARPONE & WALNUTS
~Submitted by Larry Holmes, Ontario, Canada
1 pound pasta shells (conchiglie)
2 tablespoons butter
?? pound mascarpone cheese
1/3 cup freshly grated Parmesan cheese
12 cup chopped walnuts
coarse salt and freshly ground pepper to taste
Cook the pasta shells until they are al dente. The time will vary according to
the kinds of shells.
Meanwhile, melt butter in a saucepan big enough to hold the pasta. Add the
mascarpone and heat gently until melted.
When pasta is cooked, drain and add to the mascarpone. Add the Parmesan cheese
and walnuts. Toss thoroughly, season with salt and pepper and serve.
4 to 6 servings.
ARTICHOKE DIP
~Submitted by Edna, Decatur, IL
28oz of artichoke hearts
1 cup mayonnaise
1 cup grated Parmesan Cheese
1 tbs Worcestershire sauce
1/2 cup slice green olives with pimento (optional, but definitely better with)
Crackers or slices of cocktail toast
Drain artichoke hearts and squeeze ALL water from each heart (I smash them
between paper towels) Chop hearts coarsely. Mix with remaining ingredients and
pour into lightly buttered 2 quart casserole dish. Bake at 350 for 25-30 minutes
(or until bubbly hot and lightly browned). Serve with the crackers or toast.
PUMPKIN ORANGE CHIFFON PIE
~Submitted by Jessica, Corfu, Greece
GRAHAM PECAN CRUST:
Pecans, chopped
16 honey graham crackers
1/4 c. sugar
1/4 c. soft butter or margarine
Heat oven to 375 degrees. With a fork mix crushed cracker crumbs, sugar, pecans
and butter until crumbly. With back of spoon, press mixture to bottom and sides
of a 9 inch pie plate. Bake 8 minutes. Cool before filling.
OR
WALNUT CRUST:
3/4 c. finely chopped walnut kernels
2 tbs. sugar
Combine sugar and nuts thoroughly. Then press in a thin layer over the bottom
and sides of a well buttered pie pan (8 inch size). If the pan is quite deep, 1
cup of walnuts should be used instead of 3/4. This crust should not be baked and
will lend itself for use with any chiffon or cream filling. After chilling, the
nuts cling to the filling and may easily be removed as a crust when the pie is
cut.
FILLING:
1/2 c. milk
1 c. sugar
1 tbsp. unflavored gelatin
2 tsp. pumpkin pie spice
3 eggs, separated
1 1/4 c. canned pumpkin
1 tsp. grated orange rind
1/4 c. orange juice
Sweetened whipped cream
Mix 1/2 cup sugar and pumpkin pie spice, in a 2 quart saucepan. Beat the egg
yolks in a bowl and stir in 1/2 cup milk. Add to gelatin mixture and cook over
medium heat, stirring constantly, until mixture comes to a boil. Stir in the
pumpkin, orange rind, orange juice and chill until partially set. Beat the egg
white until frothy. Add remaining sugar gradually and beat until stiff peaks
form. Fold into pumpkin mixture and place in the pie crust. Chill for at least 6
hours or until firm. Serve with sweetened cream and garnish with additional
grated orange rind.
CARROT CORN BREAD
~Submitted by Lillian, FL
Combine in a bowl:
1 C. grated carrots
1 C. yellow corn meal
2Tbsp. cooking oil
1 Tbsp. honey
Add, stirring constantly:
?? C. boiling water
In another bowl, beat:
2 egg yolks plus 2 Tbsp. cold water
Stir eggs into corn meal mixture
Beat 2 egg whites until stiff, but not dry, and fold into corn meal batter.
Pour into a greased 9??? square pan and bake in a pre-heated 400 oven for 25-30
minutes.
TRAIN WRECK
~Submitted by Anita, Battle Ground, WA
All ingredients except noodles are optional, amounts may be decreased, increase
or omitted, according to available supplies.
1 lb. uncooked egg noodles
?? cup olive or vegetable oil
1 lb. ground beef
1 large onion, chopped
1 cup chopped celery (2 ribs)
1 cup chopped green pepper (1 medium)
1 cup grated carrot (2 medium)
2 cloves garlic, crushed
1 16 oz can whole tomatoes, undrained
8 oz. grated cheddar cheese (2 cups loosely packed)
1 cup frozen green peas
1 tsp. Salt
Pepper
Cook noodles in rapidly boiling salted water according to package directions;
drain well and set aside.
Preheat oven to medium temperature.
In heavy saute pan or skillet over medium heat; add beef onion, celery, green
pepper and carrot. Cook, breaking beef apart with spoon, until beef loses its
red color and vegetables are tender, about 7 min. Add garlic.
Turn mixture into mixing bowl with drained noodles. Stir in tomatoes, broken
into pieces, along with the juice; add cheese, peas, salt and pepper.
Turn into buttered 3 qt. casserole, bake 20 minutes. Stir well, bake another 20
minutes, or until lightly browned and bubbling hot throughout.
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Heart Healthy...
STRAWBERRY STUFFED FRENCH TOAST
~Submitted by Jean, Syracuse, NY
This recipe, by Margaret Pache of Mesa, Arizona, was a finalist in the 1997
California Strawberry Festival's Berry Off cooking contest.
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter fresh strawberries
strawberry syrup
Pre-heat oven to 400?°F. Mix together the 1 cup of strawberries, the lemon juice
and zest and 2 T sugar. Set aside. Cut bread slices in half and cut a slit in
each slice to form a pocket. Stuff with strawberries, secure with toothpicks.
Place slices in a 13" X 9" greased or buttered baking dish. In a saucepan,
combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over
stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces
occasionally. Grease another 13" X 9" inch baking pan. Move bread pieces to this
second pan and bake for 3-6 minutes on each side. Serve warm with syrup and
additional strawberries.
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For Two...
STUFFED TUNA ROLLS
~Submitted by Jean, Syracuse, NY
Cooking for 1 or 2
For 1:
1/2 can (3 1/4 oz.) tuna
1/4 c. grated cheddar cheese
1 1/2 tsp. minced onion
1 tbsp. chili sauce
1 tbsp. relish
1 tbsp. mayonnaise
1 1/2 tsp. lemon juice
1 large French roll
For 2:
1 6-oz. Can tuna
1/2 c. grated cheddar cheese
1 tbsp. onion, minced
2 tbsp. chili sauce
2 tbsp. relish
2 tbsp. mayonnaise
1 tbsp. lemon juice
2 large French rolls
Combine all ingredients except roll in a mixing bowl. Stir until blended. Slice
about 1 inch off end of French roll. Scoop out center of roll and discard. Spoon
tuna mixture into roll. Wrap roll in foil and bake for 30 minutes in a
350-degree oven. Repeat for 2. Serve hot or cold
?
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Publisher's Choice...
PECAN DELIGHT PIE
I first had this pie at Luby's Cafeteria. Believe me folks...this one is a
KEEPER!
Ingredients
3 egg whites 1 cup sugar
1/2 tsp. cream of tartar 20 Ritz crackers, crushed (Not too fine)
1 cup pecans, coarsely broken 1 tsp. vanilla
Preparation:
Procedure:
Beat egg whites until soft peaks form; gradually add cream of tartar and sugar.
Beat until stiff and glossy. Add vanilla. Fold in Ritz crackers and pecans. Pour
into a 9-inch pie plate that has been generously sprayed with Pam. Well out
center to form a ridge around outside edge to resemble a pie crust. Bake at 325
degrees for 25 to 30 minutes or until it is a light tan. Refrigerate until cool.
Topping:
1/2 pint whipping cream
1/4 cup sugar
2 tsp. vanilla
1/2 cup coarsely broken pecans
Whip cream until stiff. Add sugar gradually; add vanilla. Spread over cooled
pie. Sprinkle with broken pecans. Chill pie until serving time.
NOTE: You can reduce calories by using Cool Whip. This pie can be made a day
ahead and it keeps very well. But...it will not last.
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