Publisher's Desk...
Good morning to all. It would be a perfect day if it were only about 3 hours later. Yes, an early shift and loads of catching up make for an early and busy time for me. But, as I always say, when my name is not in the obituaries of the day's newspaper, it's gonna be a great day!
I wanted to share a little of our recent trip with you. As you know, some a2z
family members got together with us for an A to Z Family Reunion. We met with
Charlie and Mavis in Biloxi, MS. We (of course) did a little gambling and then
had a wonderful buffet meal together. Since they go to the casinos often (they
live in Mobile, AL) and receive "perks", they were kind enough to extend us a
complimentary night at the beautiful Grand Hotel. When it came time to check in
to the hotel, we were told that the room reserved was no longer available. Not
to fear...they "forced us" to stay in a penthouse suite instead. OMG! You should
have seen the looks on the kids' faces as we first viewed our room. I am sure
mine was no less startled. When we saw the "going rate" on a placard inside the
door which stated it rents for $1,000 a day, we could've been knocked
over with a feather. The room was simply divine; the view overlooking the
Gulf of Mexico was breathtaking, and the tub would seat four, complete with
whirlpool. While we didn't do the foursome bathing, we did take turns lavishing
in the pampering. We spent so much time in the tub that we left much later than
planned, which made the jaunt to Florida delayed. I will share our trek to
Florida with you tomorrow and exclaim my new-found respect for that state. What
a wonderful place! And HUGE!
This month's theme is being announced today. Please see it in the Next Monthly Theme section. Remember that the monthly theme issue for Star Spangled Recipes will be posted this Sunday, July 4th. We have some delightful submissions and I know you will enjoy the issue.
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Enjoy!
Ramblings...
The Pickle Jar
Shared by Aafrin, Pune, India
The pickle jar as far back as I can remember sat on the floor beside the dresser
in my parents' bedroom. When he got ready for bed, Dad would empty his pockets
and toss his coins into the jar. As a small boy I was always fascinated at the
sounds the coins made as they were dropped into the jar. They landed with a
merry jingle when the jar was almost empty. Then the tones gradually muted to a
dull thud as the jar was filled. I used to squat on the floor in front of the
jar and admire the copper and silver circles that glinted like a pirate's
treasure when the sun poured through the bedroom window. When the jar was
filled, Dad would sit at the kitchen table and roll the coins before taking them
to the bank. Taking the coins to the bank was always a big production. Stacked
neatly in a small cardboard box, the coins were placed between Dad and me on the
seat of his old truck.
Each and every time, as we drove to the bank, Dad would look at me hopefully.
"Those coins are going to keep you out of the textile mill, son. You're going to
do better than me. This old mill town's not going to hold you back."
Also, each and every time, as he slid the box of rolled coins across the counter
at the bank toward the cashier, he would grin proudly. "These are for my son's
college fund. He'll never work at the mill all his life like me."
We would always celebrate each deposit by stopping for an ice cream cone. I
always got chocolate. Dad always got vanilla. When the clerk at the ice cream
parlor handed Dad his change, he would show me the few coins nestled in his
palm. "When we get home, we'll start filling the jar again." He always let me
drop the first coins into the empty jar. As they rattled around with a brief,
happy jingle, we grinned at each other. "You'll get to college on pennies,
nickels, dimes and quarters," he said. "But you'll get there. I'll see to that."
The years passed, and I finished college and took a job in another town. Once,
while visiting my parents, I used the phone in their bedroom, and noticed that
the pickle jar was gone. It had served its purpose and had been removed.
A lump rose in my throat as I stared at the spot beside the dresser where the
jar had always stood. My dad was a man of few words, and never lectured me on
the values of determination, perseverance, and faith. The pickle jar had taught
me all these virtues far more eloquently than the most flowery of words could
have done. When I married, I told my wife Susan about the significant part the
lowly pickle jar had played in my life as a boy. In my mind, it defined, more
than anything else, how much my dad had loved me.
No matter how rough things got at home, Dad continued to doggedly drop his coins
into the jar. Even the summer when Dad got laid off from the mill, and Mama had
to serve dried beans several times a week, not a single dime was taken from the
jar. To the contrary, as Dad looked across the table at me, pouring catsup over
my beans to make them more palatable, he became more determined than ever to
make a way out for me. "When you finish college, Son," he told me, his eyes
glistening, "You'll never have to eat beans again...unless you want to."
The first Christmas after our daughter Jessica was born, we spent the holiday
with my parents. After dinner, Mom and Dad sat next to each other on the sofa,
taking turns cuddling their first grandchild. Jessica began to whimper softly,
and Susan took her from Dad's arms. "She probably needs to be changed," she
said, carrying the baby into my parents' bedroom to diaper her. When Susan came
back into the living room, there was a strange mist in her eyes.
She handed Jessica back to Dad before taking my hand and leading me into the
room. "Look," she said softly, her eyes directing me to a spot on the floor
beside the dresser. To my amazement, there, as if it had never been removed,
stood the old pickle jar, the bottom already covered with coins. I walked over
to the pickle jar, dug down into my pocket, and pulled out a fistful of coins.
With a gamut of emotions choking me, I dropped the coins into the jar. I looked
up and saw that Dad, carrying Jessica, had slipped quietly into the room. Our
eyes locked, and I knew he was feeling the same emotions I felt. Neither one of
us could speak.
This truly touched my heart... I know it has yours as well. Sometimes we are so
busy adding up our troubles that we forget to count our blessings.
Never underestimate the power of your actions. With one small gesture you can
change a person's life, for better or for worse.
God puts us all in each other's lives to impact one another in some way. Look
for God in others.
The best and most beautiful things cannot be seen or touched - they must be felt
with the heart ~ Helen Keller
Happy moments, praise God.
Difficult moments, seek God.
Quiet moments, worship God.
Painful moments, trust God.
Every moment, thank God.
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Did You Know?...
Special Report: Top 10 Trans Fat Foods
Become a better shopper -- learn to avoid the foods high in trans fats.
By Jeanie Lerche Davis
WebMD Feature Reviewed By Charlotte Grayson, MD
on Thursday, July 10, 2003
If you're like most people, you're probably confused about trans fats. Which
foods have them, and which don't? Which are the worst foods, which are the best?
Print out this list to become a wiser, safer shopper. And remember to check the
food labels. Manufacturers will probably begin reducing the amount of trans fats
in packaged foods during the next few years, so this information may change.
The Top 10 "Trans Fat" Foods:
1. Spreads. Margarine is a twisted sister -- it's loaded with trans fats
and saturated fats, both of which can lead to heart disease. Other non-butter
spreads and shortening also contain large amounts of trans fat and saturated
fat:
Stick margarine has 2.8 grams of trans fat per tablespoon, and 2.1 grams of
saturated fat.
Tub margarine has 0.6 grams of trans fat per tablespoon, and 1.2 grams of
saturated fat.
Shortening has 4.2 grams of trans fat per tablespoon, and 3.4 grams of saturated
fat.
Butter has 0.3 grams of trans fat per tablespoon, and 7.2 grams of saturated
fat.
Tip: Look for soft-tub margarine, because it is less likely to have trans fat.
Some margarines already say that on the packaging.
[Important note: When you cook with margarine or shortening, you will not
increase the amount of trans fat in food, says Moore. Cooking is not the same as
the hydrogenation process. "Margarine and shortening are already bad, but you
won't make them any worse."]
2. Packaged foods. Cake mixes, Bisquick, and other mixes all have several
grams of trans fat per serving.
Tip: Add flour and baking powder to your grocery list; do-it-yourself baking is
about your only option right now, says Moore. Or watch for reduced-fat mixes.
3. Soups. Ramen noodles and soup cups contain very high levels of trans
fat.
Tip: Get out the crock-pot and recipe book. Or try the fat-free and reduced-fat
canned soups.
4. Fast Food. Bad news here: Fries, chicken, and other foods are
deep-fried in partially hydrogenated oil. Even if the chains use liquid oil,
fries are sometimes partially fried in trans fat before they're shipped to the
restaurant. Pancakes and grilled sandwiches also have some trans fat, from
margarine slathered on the grill.
Examples:
Fries (a medium order) contain 14.5 grams.
A KFC Original Recipe chicken dinner has 7 grams, mostly from the chicken and
biscuit.
Burger King Dutch Apple Pie has 2 grams.
Tip: Order your meat broiled or baked. Skip the pie. Forget the biscuit. Skip
the fries -- or share them with many friends.
5. Frozen Food. Those yummy frozen pies, pot pies, waffles, pizzas, even
breaded fish sticks contain trans fat. Even if the label says it's low-fat, it
still has trans fat.
Mrs. Smith's Apple Pie has 4 grams trans fat in every delicious slice.
Swanson Potato Topped Chicken Pot Pie has 1 gram trans fat.
Banquet Chicken Pot Pie has no trans fat.
Tip: In frozen foods, baked is always heart-healthier than breaded. Even
vegetable pizzas aren't flawless; they likely have trans fat in the dough. Pot
pies are often loaded with too much saturated fat, even if they have no trans
fat, so forget about it.
6. Baked Goods. Even worse news -- more trans fats are used in
commercially baked products than any other foods. Doughnuts contain shortening
in the dough and are cooked in trans fat.
Cookies and cakes (with shortening-based frostings) from supermarket bakeries
have plenty of trans fat. Some higher-quality baked goods use butter instead of
margarine, so they contain less trans fat, but more saturated fat.
Donuts have about 5 grams of trans fat apiece, and nearly 5 grams of saturated
fat.
Cream-filled cookies have 1.9 grams of trans fat, and 1.2 grams of saturated
fat.
Pound cake has 4.3 grams of trans fat per slice, and 3.4 grams of saturated fat.
Tip: Get back to old-fashioned home cooking again. If you bake, use
fat-substitute baking products, or just cut back on the bad ingredients, says
Moore. Don't use the two sticks of butter or margarine the recipe calls for two.
Try using one stick and a fat-free baking product.
7. Chips and Crackers. Shortening provides crispy texture. Even "reduced
fat" brands can still have trans fat. Anything fried (like potato chips and corn
chips) or buttery crackers have trans fat.
A small bag of potato chips has 3.2 grams of trans fat.
Nabisco Original Wheat Thins Baked Crackers have 2 grams in a 16-cracker
serving.
Sunshine Cheez-It Baked Snack Crackers have 1.5 grams per 27 crackers.
Tip: Think pretzels, toast, pita bread. Actually, pita bread with a little
tomato sauce and low-fat cheese tastes pretty good after a few minutes in the
toaster oven.
8. Breakfast food. Breakfast cereal and energy bars are quick-fix, highly
processed products that contain trans fats, even those that claim to be
"healthy."
Kellogg's Cracklin' Oat Bran Cereal has 1.5 grams per 3/4 cup serving.
Post Selects Great Grains has 1 gram trans fat per 1/2 cup serving.
General Mills Cinnamon Toast Crunch Cereal has .5 grams per 3/4 cup serving.
Quaker Chewy Low Fat Granola Bars Chocolate Chunk has .5 grams trans fat.
Tip: Whole-wheat toast, bagels, and many cereals don't have much fat. Cereals
with nuts do contain fat, but it's healthy fat.
9. Cookies and Candy. Look at the labels; some have higher fat content
than others. A chocolate bar with nuts -- or a cookie -- is likely to have more
trans fat than gummy bears.
Nabisco Chips Ahoy! Real Chocolate Chip Cookies have 1.5 grams per 3 cookies. If
you plow through a few handfuls of those, you've put away a good amount of trans
fat.
Tip: Gummy bears or jelly beans win, hands down. If you must have chocolate, get
dark chocolate -- since it's been shown to have redeeming heart-healthy virtues.
10. Toppings and Dips. Nondairy creamers and flavored coffees, whipped
toppings, bean dips, gravy mixes, and salad dressings contain lots of trans fat.
Tip: Use skim milk or powdered nonfat dry milk in coffee. Keep an eye out for
fat-free products of all types. As for salad dressings, choose fat-free there,
too -- or opt for old-fashioned oil-and-vinegar dressing. Natural oils such as
olive oil and canola oil don't contain trans fat.
Can you eliminate trans fats entirely your diet? Probably not. Even the esteemed
National Academy of Sciences stated last year that such a laudable goal is not
possible or realistic.
Instead, take this suggestion from Cindy Moore, MS, RD, director of nutrition
therapy at the Cleveland Clinic Foundation: "The goal is to have as little trans
fat in your diet as possible. "You're not eliminating trans fats entirely, but
you're certainly cutting back."
Originally published July 10, 2003. Medically updated May 21, 2004.
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
Great conversion tools on one website
Convert measurements, calculator, you name it FREE!
ConvertIt.com
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The Fat Flush Plan
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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: e-cooks library offer
When I click on this link and go to E Cooks Library and proceed to order
the price comes up as $17.97. How do I get to buy this for $14.97?
Chris
Dear Chris,
I apologize. I was unaware of the price increase that obviously took place since
I began offering the e-cookbooks. Rest assured, future postings will reflect the
correct price.
I appreciate your contacting me about this. Otherwise, I may never have known
and would continue to post an incorrect price in issues.
Warmest regards,
Maggie
A to Z Recipes
(The company informed me that the $14.97 was a special offer that ended.)
Re: Yesterday??™s issue
Dear Maggie,
Thank you for the tuna recipes. I do appreciate them.
Love,
Barbara, Chula Vista, CA
Dear Barbara,
It was my pleasure. I love helping wherever I can!
Love to you and Bob,
Maggie
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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.
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Semi-Homemade Cooking: Quick, Marvelous Meals and Nothing Is Made from Scratch
by Sandra Lee, Wolfgang Puck
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This is your second cookbook!
Everybody needs two kinds of cookbooks. One cookbook for when you want to cook a meal from scratch and a second cookbook for when you want to cook a meal from scratch but don't have time. This is your second cookbook. It gives you quick, easy to make meals when you are short on time but want something better than fast food or TV dinners. And you don't give up taste. This item ships FREE with Super Saver Shipping.
Next Monthly Theme...
Fresh Is Best!
What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.
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 August's theme issue is Friday, July 30th.
Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Food Network Kitchens Cookbook: Fresh Ideas, Bold Flavors, Tips & Techniques
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Crazy Corner...
Notice:
The following is POLITICAL SATIRE and was placed in Crazy Corner even
though it had been submitted as a Ramblings piece. It contains political
views and therefore is controversial. I placed it in this section as most find politics
amusing. Regardless, please do not send me nasty-grams. Either be prepared to
laugh, think - what have you - and read it, or move on now without reading. Thanks.
~Maggie~
THE ROBIN WILLIAMS PEACE PLAN
Shared by Dee, TX
This may very well be the best thought out item we have read since 9/11/01.
Leave it to Robin Williams to come up with the perfect plan ... what we need now
is for our UN Ambassador to stand up and repeat this message.
I see a lot of people yelling for peace but I have not heard of a plan for
peace. So, here's one plan.
1. The US will apologize to the world for our "interference" in their affairs,
past & present.. You know, Hitler, Mussolini, Tojo, Noriega, Milosovich and the
rest of those good ol' boys: We will never "interfere" again.
2. We will withdraw our troops from all over the world, starting with Germany,
South Korea and the Philippines. They don't want us there. We would station
troops at our borders. No one sneaking through holes in the fence.
3. All illegal aliens have 90 days to get their affairs together and leave.
We'll give them a free trip home. After 90 days the remainder will be gathered
up and deported immediately, regardless of who or where they are. France would
welcome them.
4. All future visitors will be thoroughly checked and limited to 90 days unless
given a special permit. No one from a terrorist nation would be allowed in. If
you don't like it there, change it yourself and don't hide here. Asylum would
never be available to anyone. We don't need any more cab drivers or 7-11
cashiers.
5. No "students" over age 21. The older ones are the bombers. If they don't
attend classes, they get a "D" (for "deport") and it's back home baby.
6. The US will make a strong effort to become self-sufficient energy wise. This
will include developing non-polluting sources of energy but will require a
temporary drilling of oil in the Alaskan wilderness. The caribou will have to
cope for a while.
7. Offer Saudi Arabia and other oil producing countries $10 a barrel for their
oil. If they don't like it, we go some place else. They can go somewhere else to
sell their production. (About a week of the wells filling up the storage sites
would be enough.)
8. If there is a famine or other natural catastrophe in the world, we will not
"interfere." They can pray to Allah or whomever for seeds, rain, cement or
whatever they need. Besides, most of what we give them is stolen or given to the
Army. The people who need it most get very little, if anything..
9. Ship the UN Headquarters to an isolated island some place. We don't need the
spies and fair weather friends here. Besides, the building would make a good
homeless shelter or lockup for illegal aliens.
10. All Americans must go to charm and beauty school. That way no one can call
us "Ugly Americans" any longer. The language we speak is ENGLISH.....learn
it...or LEAVE...
Now, ain't that a winner of a plan.
The Statue of Liberty is no longer saying "Give me your poor, your tired, your
huddled masses." She's got a baseball bat and she's yelling, "You want a piece
of me?"
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Love is not blind.
That's why they make lingerie...
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JAMAICAN JERK PORK TENDERLOIN
(See photo)
~Submitted by Jean, Syracuse, NY
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or Habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray
Place first 15 ingredients in a blender or food processor, and process until
smooth. Slice pork lengthwise, cutting to, but not through, other side. Open
halves, laying each side flat. Slice each half lengthwise, cutting to, but not
through, other side; open flat. Combine pork and green onion mixture in a dish
or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24
hours. Remove pork from dish or bag; discard remaining marinade.
Prepare grill.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side
or until meat thermometer registers 160?° (slightly pink).
Yield: 4 servings (serving size: 3 ounces pork)
NUTRITION PER SERVING:
CALORIES 248 (27% from fat); FAT 7.5g (sat 2g, mono 2.8g, poly 2g); PROTEIN
36.9g; CARB 7.1g; FIBER 1.5g; CHOL 111mg; IRON 3.1mg; SODIUM 1126mg; CALC 52mg
STRAWBERRY BEIGNETS WITH BOURBON CREAM
~Submitted by a former reader
2 pints strawberries
11/3 cup all purpose flour
1 large egg
2 tablespoons sugar
1/2 teaspoon vanilla extract
6 oz. beer (not light)
1 quart vegetable oil
1/4 cup confectioners sugar
Rinse and dry the berries. They must be completely dry or the batter will not
stick to them.
Sift the flour into a large bowl and make a well in the center. Add the egg,
sugar, vanilla, and beer. Mix into a smooth batter. Cover with a cloth and let
sit at room temperature for 2 hours.
In a deep fat fryer or pan, heat the oil over high heat to 375 degrees. Hold the
strawberries by the stem, or insert a toothpick to suffice, dip in the batter
then fry. No more than 6 at a time please, for about a minute.
Dust with confectioners sugar and serve with Bourbon Cream.
Bourbon Cream:
2 cups heavy cream
1/4 cup good bourbon
1/4 cup confectioners sugar
Whip cream until it forms soft peaks. Fold in the bourbon and confectioners
sugar.
SOUTH AFRICAN SAMBAL
~Submitted by Tena, MO
2 cups grated carrots
2 cups grated apples
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to taste
1/4 cup chopped cilantro
Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour,
then squeeze with hands and discard any excess liquid. Combine with remaining
ingredients and mix well. Allow to sit refrigerated for several hours before
serving.
SOUR CREAM AND HORSERADISH
~Submitted by Larry Holmes, Ontario, Canada
1 8-ounce container of sour cream
4 to 6 tablespoons freshly grated horseradish
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh dill or parsley for garnish
Combine the first three ingredients in a bowl. Garnish with dill or parsley.
Refrigerate until ready to use.
Serve with boiled beef or tongue.
Yield 6 to 8 servings.
OATMEAL YEAST ROLLS
~Submitted by Lillian, FL
1 cake or 1 pkg dry yeast
?? C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 ?? C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)
Soften yeast in water. Pour scalded milk over sugar, salt and shortening; cool
to lukewarm. Stir in 1 C. flour and egg; add softened yeast and oats. Stir in
enough flour to make a soft dough. Turn out on a floured surface and knead about
10 minutes. Place dough ball in greased bowl and butter top. Cover and let rise
in a warm place about 1 hour, until doubled in size. Punch down, turn out on
floured surface and cover, let rest for 10 minutes Shape into rolls and place in
a greased pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with melted
butter.
Makes 4 dozen
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Heart Healthy...
GARDEN DELIGHT
This is a delightful vegetable salad that's marinated with an oil-and-vinegar
salad dressing.
2 carrots, shredded
2 stalks celery, diced
2 green bell peppers, diced
1 cucumber, cleaned and diced
2 tomatoes, chopped
1/2 red onion, chopped
3/4 cup shredded Monterey Jack cheese
1 (.7 ounce) package dry Italian-style salad dressing mix
1/8 cup balsamic vinegar
1/8 cup white wine vinegar
1 In a large bowl, combine the carrots, celery, bell peppers, cucumbers,
tomatoes, onion and cheese.
2 Prepare the dressing according to the directions, however substitute 1/8 cup
balsamic vinegar for half of the white wine vinegar the directions ask for.
Drizzle the dressing over the vegetables until well coated and toss. Chill for
30 minutes and serve.
Makes 6 servings
Nutrition Info: Amount Per Serving: Calories: 112, Total Fat: 4.9 g,
Cholesterol: 14 mg, Sodium: 550 mg, Total Carbohydrates: 12.8 g, Dietary Fiber:
2.9 g, Protein: 5.2 g
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For Two...
GRILLED TURKEY SANDWICHES
~Submitted by Jean, Syracuse, NY
4 tsp cream cheese, softened
4 slices whole wheat or white bread
2 slices (1 oz each) cheddar, Swiss or provolone cheese
4 thin slices cooked turkey
6 to 12 fresh spinach leaves
1 Tbs butter or margarine, softened
Spread the cream cheese on two slices of bread. Layer cheese, turkey and spinach
over cream cheese; top with remaining bread. Spread butter on top and bottom of
sandwiches. Cook on both sides on a hot griddle or skillet until the bread is
browned and cheese is melted. Serve immediately.
Makes 2 servings.
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Publisher's Choice...
BBQ RIB-EYE
Serves 4
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon
Directions
1 Score steaks on both sides in a diamond pattern using a sharp knife. Punch the
fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder
over both sides of the steaks, then sprinkle with salt and pepper. Rub to get
the seasoning into all of the scores.
2 Place steaks in a shallow dish, and pour the cola over them. Cover, and
marinate in the refrigerator for 4 hours, turning steaks over every hour or so.
During the last hour, coat the steaks with a thin layer of barbeque sauce.
3 Preheat an outdoor grill for high heat.
4 Lightly oil the grilling surface. Place steaks on the grill over high heat,
and cook until almost burnt on each side, about 4 minutes per side. Reduce the
grill's heat to medium-low, or move steaks to a cooler part, and place the bacon
strips on top of them. Cover, and slow cook for 10 minutes per side.
5 Spread a thin layer of barbeque sauce over the steaks during the last few
minutes of cooking, and allow it to cook until dry for a glazed effect.
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