Publisher's Desk...
Good morning to all. Looks like we may have the first dry day here in some
time. While my family was away on vacation, we received reports from family and
friends of the terrible rain here each day. Lord knows we had our share of it on
the road. We got in our 30 minutes of vigorous exercise daily running from the
vehicle to the sites of our interest. After we left the warm hospitality of our
friends Mavis and Charlie in Biloxi, we began an adventure to the great state of
Florida. Coming from Texas, we rarely speak of other states in terms like
'humongous'. After all, you can easily travel through several states in the
length of time it takes to go from one of our borders to the next. Florida can
fool you and it did us. We drove east for hours on end just to reach the point
where we would begin the long stretch south to Orlando. The kids were tired and
hungry (for Trey that is a given, lol) but every restaurant had a huge waiting
line out front. After passing several restaurants like this, we decided to stop
any way and just "wait". We were able to walk past the "waiting crowds" and be
seated immediately. We, of course, asked about the lines out front and the
waiter laughed and said "oh, those people aren't waiting...they are smoking;
Florida law prohibits it inside eating establishments". We came to eat so what a break for us!
We have a great issue for you today. I am hurried a bit as I have a very early
12-hour shift again today. But, I did take extra time yesterday to prepare some
tasty morsels for your viewing pleasure which I hope you will enjoy. Have a
great day and don't forget: if you plan to drink over this US July 4th weekend,
please don't drive. Personally, I'd like to keep you around for a while. You are
important to me.
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Enjoy!
Ramblings...
GRANDPA'S WISDOM
Shared by Rusty, Leesburg, FL
Whether a man winds up with a nest egg or a goose egg depends a lot on the kind
of chick he marries.
Trouble in marriage often starts when a man gets so busy earnin' his salt that
he forgets his sugar.
Too many couples marry for better or for worse, but not for good.
When a man marries a woman, they become one; but the trouble starts when they
try to decide which one.
If a man has enough horse sense to treat his wife like a thoroughbred, she will
never turn into an old nag.
Judging from the specimens they pick for husbands, it's no wonder that brides
often blush.
On anniversaries, the wise husband always forgets the past - but never the
present.
A foolish husband says to his wife: "Honey, you stick to the washin', ironin',
cookin', and scrubbin'. No wife of mine is gonna work."
The bonds of matrimony are a good investment only when the interest is kept up.
Many girls like to marry a military man -- he can cook, sew, make beds, and is
in good health. And he's already used to taking orders.
Grandpappy and his wife were discussing their 50th wedding anniversary, she
said, "Shall I kill a chicken tonight?" "Naw," said Grandpappy, why blame a bird
for something that happened 50 years ago."
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Calphalon Collector's Edition Contemporary Cutlery 5-1/2-Inch Tomato/Bagel Knife
Features:
Contemporary look 5-1/2-inch tomato/bagel knife
High carbon, no-stain, rust-resistant steel
Serrated edge with forked tip
Contoured, comfort grip handle
Etched on end for ease of identification
List Price: $34.00
Price: $19.99
You Save: $14.01 (41%)
All Calphalon knives come with a lifetime warranty.
Did You Know?...
Happy women have healthier hearts, scientists say...
Jun 25 (Reuters) - Happily married women tend to have healthier hearts
than those who are lonely or unhappy, scientists said on Wednesday.
A 10-year study of 600 women between the ages of 30 and 65 led by Swedish
researcher Kristina Orth-Gomer found that happy and supportive relationships
have a positive effect on the health of human hearts.
"Women suffering from stress in their marriages showed a marked increase in the
narrowing of blood vessels," Orth- Gomer told a German-hosted European congress
on psychosomatic health problems in Berlin on Wednesday.
"But among happily married women, sclerosis of the arteries is more likely to
clear up," she added.
Lonely women's hearts had a lower capacity to vary pulse rate, meaning they are
less able to cope with physical strain. Socially isolated women also tended to
be more at risk from obesity and diabetes, the study found.
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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"It is a requirement that items sent for posting NOT be from other newsletters."
Snacking Habits for Healthy Living
By The American Dietetic Association
This item ships for FREE with Super Saver Shipping.
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: THE ROBIN WILLIAMS PEACE PLAN
(Posted in yesterday's issue)
Dear Maggie,
This message was e-mailed to my U.S. Senator Barbara Boxer by me.
It represents what a lot of people are thinking.
Certainly did not take offense at it.
LET FREEDOM RING!
Love,
Barbara
Chula Vista, CA
?
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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.
Macho Nachos
by Kate Heyhoe; Hardcover
50 Toppings, Salsas, & Spreads for Irresistible Snacks & Light Meals
This slim cookbook includes preparation tips ("no soggy bottoms!") and fifty
recipes, including versions with chickpeas and chutney; Portuguese sausage and
artichoke hearts; Thai red curry paste and peanut sauce; and caviar, cream
cheese, and chives. The author, who grew up in Texas, notes that the French
"would probably utter 'Sacrebleu!' to see a majestic monastery cheese such as
Pont-l'Eveque or a delicately nutty Gruyere de Comte adorn a nacho. But don't
let that stop you."
--The Texas Monthly, January 2004
Recommended by the Washington Post, New York Newsday, Seattle
Post-Intelligencer, St. Louis Post-Dispatch, Orlando Sentinel, Scaramento Bee,
Cleveland Plain Dealer, Austin Statesman, Milwaukee Journal Sentinel,
Indianapolis Star, Cinnicinati Post, and many others.
List Price: $16.95
Price: $11.87
You Save: $5.08 (30%)
Eligible for FREE 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
Click here to submit an item for posting in this section.
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All-Clad Stainless Tossed Salad Bowl Set
18/8 Stainless steel
Set contains:
3 Quart Salad Bowl, Salad Oil, Flavored Vinegar,
Cracked Lemon Dill Pepper, Stainless Whisk
List Price: $80.00
Price: $39.99
You Save: $40.01 (50%)
Crazy Corner...
Boudreaux and Clarence
Shared by Barbara, Chula Vista, CA
Boudreaux live across de bayou from Clarence who he don lak at all. Dey all de
time yell across de bayou at each other.
Boudreaux yell to Clarence, "If I had a way to cross dis bayou I'd come over
dere an beat you up good, yeah!"
Dis went on for years.
Finally de state done built a bridge across dat bayou right by dere houses and
Boudreaux's wife Marie say "Now is you chance Boudreaux.
Why don you go over dere an beat up Clarence like you say.
Boudreaux say "ok" and start across de bridge but he see a sign an he stop to
read it and den he go back home.
Marie say, "Why you back so soon?"
Boudreaux say "I dun change my mind bout beaten up Clarence. You know. Marie,
dey got a sign on dat bridge what say Clarence 13 ft. 6 in. You know. He don
look near dat big when I yell at him from across de bayou!"
Sex Education
Shared by Richard, Bradenton, FL
Eight-year-old Johnny came home from school one day. At the supper table he
announced to his mother and father that tomorrow in school they were going to
learn about sex education. The next evening at the dinner table Johnny's mother
asked, "Well Johnny, what did you learn about sex education today?"
Johnny said, "I think the teacher said we should avoid intersections and buy
condominiums."
Lawyer and Blonde
Shared by Pats, AZ
A lawyer and a blonde woman happen to be sitting next to each other on a long
flight from L.A. to New York. The lawyer leans over to her and asks if she would
like to play a fun game. The blonde is tired and just wants to take a nap, so
she politely declines and rolls over to the window to catch a few winks.
The lawyer persists, saying that the game is really easy and a lot of fun. He
explains how the game works. "I ask you a question, and if you don't know the
answer, you pay me, and vice-versa."
Again, the blonde politely declines and tries to get some sleep.
The lawyer figures that since his opponent is a blonde he will easily win the
match, so he makes another offer. "Okay, how about this. If you don't know the
answer you pay me only $5, but if I don't know the answer, I will pay you $500."
This catches the blonde's attention and, figuring that there will be no end to
this torment unless she plays, she agrees to play the game.
The lawyer asks the first question. "What's the distance from the Earth to the
moon?"
The blonde doesn't say a word, reaches in to her purse, pulls out a five-dollar
bill, and hands it to the lawyer.
Now, it's the blonde's turn. She asks the lawyer. . . "What goes up a hill with
three legs, and comes down with four?"
The lawyer looks at her with a puzzled look. He takes out his laptop computer
and searches all his references. He taps into the Air-phone with his modem and
searches the Net and even the Library of Congress. Frustrated he sends E-mails
to all his coworkers and friends he knows. All to no avail.
After over an hour of searching for the answer he finally gives up. He wakes the
blonde and hands her $500. The blonde politely takes the $500 and turns away to
get back to sleep.
The lawyer, who cannot imagine what the answer is, and is going nuts trying to
figure it out, is more than a little frustrated! He wakes the blonde and asks. .
"Well, so what goes up a hill with three legs and comes down with four?"
The blonde reaches into her purse, hands the lawyer $5, and goes back to sleep.
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
CHEDDAR CHEESE SOUP
~Submitted by Nyala, Calhoun, GA
6 T margarine
3 green onions, chopped
3 stalks celery, chopped
2 carrots, grated
2 cans chicken broth
4 cans potato soup
10 oz. Cheddar cheese, grated
salt and pepper to taste
3 drops Tabasco sauce
8 oz. sour cream
Saute onions, celery and carrots in margarine. Add chicken broth and simmer 30
minutes. Add potato soup, cheese, salt and pepper, Tabasco and sour cream.
Simmer 15 minutes. Do not boil.
Makes 10 cups.
MARGARITA KABOBS
(See photo)
~Submitted by: Richard K, Bradenton, FL
Prep Time: 30 minutes
Source: Midwest Living
Ingredients
1-1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound skinless,
boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tablespoons cooking oil
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
6 1/2-inch-thick slices peeled fresh pineapple
Directions:
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse
shrimp and pat dry. Cut chicken, if using, into 1-inch chunks. Thread shrimp
and/or chicken, sweet pepper, and onion onto six 10- to 12-inch skewers.
2. For sauce: In a small saucepan stir together the marmalade, lime juice,
tequila, if you like, cooking oil, cilantro, and garlic. Cook and stir just
until marmalade is melted. Divide mixture in half.
3. Grill kabobs on a greased rack of an uncovered grill directly over medium
coals for 10 to 12 minutes or until shrimp turn pink or chicken is done, turning
once. Add pineapple to grill rack and brush kabobs and pineapple with 1/2 of the
sauce mixture during the last 5 minutes of grilling. Turn pineapple once during
the last 5 minutes of grilling.
4. Pass remaining half of sauce with kabobs and pineapple. Makes 6 servings.
Nutritional facts per serving:
Calories: 289 , total fat: 6g , saturated fat: 1g , cholesterol: 108mg , sodium:
137mg , carbohydrate: 47g , fiber: 4g , protein: 15g , vitamin C: 97% , calcium:
7% , iron: 11%
MARINADE FOR STEAK OR CHICKEN
~Submitted by Mary, TN
3 cups salad oil
1-1/2 cup soy sauce
?? cup Worcestershire sauce
1/3 cup (4 tbsp) dry mustard
5 tsp salt
1 cup red wine vinegar
3 tsp parsley flakes
4 crushed garlic cloves
2/3 cup lemon juice
Combine all ingredients and mix well. Marinade meat overnight for best flavor.
Sauce can be stored in refrigerator and used over and over, but not when using
chicken.
CREAM CHEESE SPREAD
~Submitted by Edna, Decatur, IL
1 8 oz pkg cram cheese
1 pkg chipped beef, chopped fine (2.5 oz pkg is good)
2-4 TBL Miracle Whip
3 green onions, chopped fine (I use chives also)
1 tsp garlic powder
Mix all ingredients well and serve with crackers.
CRAWFISH AND EGGS
(A brunch dish served at Commander's Palace, New Orleans)
~Submitted by Larry Holmes, Ontario, Canada
?? cup butter
1 white onion, pared, chopped
1 green bell pepper, chopped
4 celery stalks, chopped
a garlic clove, minced
pinch fresh thyme
2 bay leaves
1 pound crawfish meat, chopped
1 pound crawfish meat, whole
?? cup green onions, chopped
1/8 cup Louisiana-style hot sauce
1/8 cup Worcestershire sauce
2 ounces Romano cheese
?? pound bread crumbs
2 eggs
flour, seasoned with salt and pepper, as needed
egg wash, as needed
seasoned bread crumbs, as needed
oil, as needed
12 eggs, poached to desired firmness
Crawfish Sauce (recipe follows)
Melt butter in a large skillet and add white onion, bell pepper, celery, garlic,
thyme and bay leaves. Saut?© until transparent. Add crawfish meat and green
onion, and saut?© for 10 minutes. Add hot sauce and Worcestershire and continue
to saut?© for 10 minutes more.
Add eggs. Season to taste with salt and pepper. Remove cooked contents of pan
and refrigerate until thoroughly cooled. Form into small patties. Dredge patties
in seasoned flour; dip in egg wash and roll in bread crumbs.
Pour oil in skillet to depth of ?? inch. Heat to 325?° F. Brown crawfish cakes
until crisp on both sides. Top 2 crawfish cakes with 1 poached egg each. Ladle
sauce over eggs. Garnish plate with fresh boiled crawfish sauce and watercress.
Serves 6
Crawfish Sauce
2 pounds fresh live crawfish
?? cup olive oil
1 white onion, pared and cut in quarters
2 carrots, pared, sliced
1 leek, 1-inch pieces
2 garlic cloves, minced
2 teaspoons fresh thyme
3 cups dry white wine
1 cup bourbon
?? cup tomato paste
?? cup Louisiana-style hot sauce
?? cup Worcestershire sauce
2 cups heavy cream
Purge crawfish in salted water. Let set for 5 minutes. Drain water. Soak for 5
more minutes in fresh plain water; drain.
Heat olive oil until very hot. Add crawfish; cook until red; remove from heat
with slotted spoon. Grind in food processor only until shells crack; do not
pur?©e. Reserve.
Return olive oil to heat and add onion, carrots, leek, garlic and thyme; saut?©
until tender. Add crawfish. Add wine, Bourbon, tomato paste, hot sauce and
Worcestershire and cook until reduced by half on medium heat.
Add cream; heat to boiling. Remove from heat. Pour a little mixture at a time
into a fine mesh sieve. Push through until all juice is out of mixture. Remove
sauce from heat. Adjust seasoning.
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Heart Healthy...
RED PEPPER ROASTED LAMB CHOPS
4 (6-oz.) lamb chops, fat trimmed
2 cups sugar snap peas
2 red bell peppers, chopped
1/4 cup mint jelly
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. dried marjoram leaves
Preheat oven to 450 degrees F. Line a 15x10" jelly roll pan with foil and place
lamb chops on pan. Spoon peas and bell pepper around lamb. Bake at 450 degrees
F. for 10 minutes.
While lamb is roasting, combine remaining ingredients in small saucepan. Cook
over low heat until mixture is melted, stirring constantly.
Remove chops from oven and brush meat and vegetables with half of jelly mixture.
Return to oven and roast 10 minutes longer until chops are medium and
vegetables are crisp tender, brushing with remaining jelly mixture twice during
roasting.
4 servings
Calories: 260, Fat: 11 grams, Carbs: 19 grams, Sodium: 190 mg, Vitamin A: 30%
DV, Vitamin C: 50% DV
Source: Pillsbury's Healthy Homestyle Meals
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For Two...
EGGPLANT PARMESAN FOR TWO
~Submitted by Jean, Syracuse, NY
Serves 2 for two meals
9 Lasagna pieces, uncooked
1 medium eggplant, about 3/4 pound
Olive oil flavored cooking spray
2 tsp. dried basil
2 tbsp. grated low-sodium Parmesan cheese
1 26-oz. jar low fat-marinara sauce
1/2 tsp. Italian seasoning
1 15-oz. container light ricotta cheese
8 oz. low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)
Cook lasagna pieces according to package directions. Meanwhile, preheat broiler.
Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on
foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from
heat source 5 minutes or until browned. Turn; coat well with cooking spray.
Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese.
Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan
from broiler; let stand 5 minutes. Preheat oven to 375?° F. Combine marinara
sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two
disposable foil 8 x 8 2-inch baking pans. Drain lasagna; rinse with cold water.
Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top
with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup
sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce,
remaining ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover pans
with aluminum foil; place one pan in a large resealable freezer bag. Freeze up
to 2 months for another meal. Bake remaining lasagna 40 minutes or until hot.
Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5
minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle
with fresh basil, if desired. To reheat frozen lasagna, thaw in refrigerator
over night or at least 8 hours. Bake as directed above
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Publisher's Choice...
GREEK SALMON SALAD
Classic Greek flavor comes through in this delicious green salad mixed with
fresh cucumber, salmon, sliced radishes, ripe olives, green onions, tomatoes and
sprinkled with feta cheese.
Ingredients
Dressing:
1/3 cup Olive oil
1/3 cup Fresh squeezed lemon juice
1 teaspoon Garlic salt
1/4 teaspoon Each: Course ground black pepper and oregano leaves, crushed
Salad:
6 cups Torn romaine lettuce or salad greens
1 1/2 cups Sliced cucumber
1 cup Artichoke hearts, quartered
1/2 cup Each: kalamata olives and sliced radishes
1/3 cup Sliced green onions with tops
2 Tomatoes, cut in wedges
4 oz. Crumbled feta cheese
2 (7.1-oz.) oz. pouches Chicken of the Sea?® Premium Skinless & Boneless Pink
Salmon
Fresh basil or parsley leaves (garnish)
Directions
In small bowl, whisk together all dressing ingredients until well blended.
Refrigerate until ready to serve or up to 3 days. On large serving platter,
arrange lettuce then top with cucumbers, artichoke hearts, olives, radishes,
green onions and tomatoes. Gently flake Chicken of the Sea?® Salmon across the
center of the vegetables; top with feta cheese. Drizzled dressing over entire
salad and garnish with parsley. Serve immediately.
Makes 8 servings.
Preparation Time: 20
Nutrition Information
Serving Size 1; Calories 180; Calories from Fat 110; Fat 12 g.; Saturated Fat 35
g.; Carbohydrates 10 g.; Fiber 2 g.; Sugars 3 g.; Protein 8 g.; Cholesterol 15
mg.; Sodium 640 mg.; Vitamin A 25%; Vitamin C 35%; Calcium 8%; Iron 10%
Source: Chicken of the Sea
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