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Good morning to everyone. I hope this finds you well and ready for a great weekend. I am off and plan to do some cooking outdoors for the Fourth of July. The Star Spangled Recipes monthly theme issue recipes certainly helped me gather some great ideas for my own celebration. You will receive your copy bright and early tomorrow morning. Before we get into all the tasty morsels you'll find in this issue...

I'd like to share a bit more of our recent vacation with you, especially that which applies to the a2z family. The gathering of a2z'ers for our first A to Z Recipes Family Reunion highlighted the visit to Florida. It was, without a doubt, the most memorable part of our Florida stay. As previously discussed, I chose a location that would benefit those who expressed an interest in meeting (I had sent out feelers for a few weeks prior to making definite plans). Leesburg seemed the most logical place and offered a relaxed atmosphere. When Angela (my daughter) and I arrived, we did no more than look inside the restaurant to see an army of waving arms. (Richard had been sent a mug shot of me previously but I believe it was the gorgeous blonde at my side that made identification easy for them.) We were greeted by Rusty (Leesburg), Lillian and Bill (New Port Richey), and Richard (Bradenton). A humorous aside was learning that it was actually Lillian and Bill who had entered the restaurant first but searched and then waited for the two others. After overhearing about a group expected, they finally determined the sweet lady and gentlemen already seated were their lunch partners (they thought Rusty was a guy and had searched for 2 male diners, lol). To my delight, we walked up to a table full of smiling faces and outstretched arms. It is amazing how well we actually "know" each other here at a2z without ever meeting, face to face. The gorgeous bouquet (long stemmed red rose, babies breath, greenery), an armload of gifts, a shaker-full of Margaritas, and enough laughter and recipe swapping to last (maybe?) until next time; the makings of a memory my family will cherish forever. Just meeting one another was perfect, but we capped off the event by calling Larry in Ontario, Canada.?  Everyone had their turn chatting it up with him.?  What a treat for all!?  I thank each of you Rusty, Lillian, Bill and (last but NOT least) Richard, for making us feel forever like family. I am already working on another trip, maybe to the Sarasota area (I may have to sell a kid or two to pay for the airfare!). Who knows how many other Florida family members will share in the A to Z Recipes Family Reunion next time? Rusty was kind enough to take digital photos. I am working on a web page for all to share. I will keep you posted as to when it is ready.

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Did You Know?...

Household Helpers

Shared by Jean Syracuse, NY

For Your Kitchen

Remove odors from cutting boards by rinsing them gently with ReaLemon?® and then letting them air dry.

Make your stainless steel sink and copperware sparkle by gently rubbing the surface with ReaLemon and salt, then rinsing.

Remove odors from hands after handling garlic, onion, fish and raw meats by rinsing hands with ReaLemon.

Clean your microwave oven: mix 1/4 cup ReaLemon with 1 cup water in a microwave-safe bowl, heat on high for 5 minutes, let steam condense on inside walls, then wipe clean.

Freshen dishwasher by adding 1/4 cup ReaLemon and run a quick rinse cycle.

Deodorize your room: boil 1/2 cup ReaLemon with 2 cups water; let them evaporate.

Brighten your pots and pans by boiling 1/2 ReaLemon with 1 cup water in them and letting them sit for 10 minutes.

Remove grease spots off of your stove, countertop and refrigerator by applying one tablespoon ReaLemon, then wipe clean.

Make your windows shine: mix 1/2 cup ReaLemon with 2 cups water; put the mixture into a spray bottle. Spray window, then wipe clean.

Keep your sink sponge smelling fresh by pouring a little ReaLemon on it after each use.


For Your Laundry

Brighten whites: add 1/2 cup ReaLemon?® to wash cycle to make your whites brighter and smelling fresher.

Remove ink spots or stains on your whites: Pour ReaLemon on the spots, rub gently with salt; let it set in the sun.


For Beauty and Health

Create blonde highlights by spritzing hair with a mixture of 1/4 cup ReaLemon?® and 3/4 cup water. Relax in sun until desired result.

Whiten and brighten fingernails: soak fingernails in a mixture of 1/2 cup ReaLemon and 1 cup water for 5 minutes on a regular basis.

Relax in the tub and enjoy the natural lemony scent: add 1/2 cup ReaLemon to your bathwater. Even better with some sea salts and rosemary.

Spike up bland water with natural lemony flavor: add 1 tablespoon ReaLemon to your water. Water has never tasted so enjoyable.

Keep your toothbrush looking fresh and clean: soak toothbrushes in 1 tablespoon ReaLemon with 2 cups water for 5 minutes each week.

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.

Click here to submit an item for posting in this section.
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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.

RecipeSecrets.net. Famous Secret Recipes
NEW and Improved Site!
Copy cat recipe ebook.
The recipes everyone loves...
but nobody knows how to make.
Click Here!

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.
"It is a requirement that items sent for posting NOT be from other newsletters."


Clearance at Kitchen Etc

Crazy Corner...

Hillary Clinton's The Subject, But You'll Enjoy Anyway

Shared by Rosemarie, Kansas City, MO

Here are some recent comments and quotes:

"Hillary Clinton's 506-page memoirs has come out . So much of her personality shines through, that in the end, you, too, will want to sleep with an intern." - Craig Kilborn

* "In Hillary Clinton's new book 'Living History,' Hillary details what it was like meeting Bill Clinton, falling in love with him, getting married, and living a passionate, wonderful life as husband and wife. Then on page two, the trouble starts." - Jay Leno

* "Hillary Clinton, our junior senator from New York, announced that she has no intentions of ever, ever running for office of the President of the United States. Her husband, Bill Clinton, is bitterly disappointed. He is crushed. There go his dreams of becoming a two-impeachment family." - David Letterman

* "Last night, Senator Hillary Clinton hosted her first party in her new home inWashington. People said it was a lot like the parties she used to host at the White?  House. In fact, even the furniture was the same." - Jay Leno

"CNN found that Hillary Clinton is the most admired woman in America. Women admire her because she's strong and successful. Men admire her because she
allows her husband to cheat and get away with it." - Jay Leno

* "Hillary Clinton is the junior senator from the great state of New York. When they swore her in, she used the Clinton family Bible. You know, the one with only seven commandments." - David Letterman

* "In the book she says when Bill told her he was having an affair, she said 'I could hardly breathe, I was gulping for air.' No, I'm sorry, that's what Monica said." - David Letterman



THE YEAR'S BEST [ACTUAL] HEADLINES OF 2003

Shared by Stoney, Mount Hope, WV

Something Went Wrong in Jet Crash, Expert Says
[no, really?]

Police Begin Campaign to Run Down Jaywalkers
[now that's taking things a bit far!]

Is There a Ring of Debris around Uranus?
[not if I wipe thoroughly!]

Panda Mating Fails; Veterinarian Takes Over
[what a guy!]

Miners Refuse to Work after Death
[no-good-for-nothin' lazy so-and-sos!]

Juvenile Court to Try Shooting Defendant
[see if that works any better than a fair trial!]

War Dims Hope for Peace
[I can see where it might have that effect!]

If Strike Isn't Settled Quickly, It May Last Awhile
[you think?!]

Cold Wave Linked to Temperatures
[who would have thought!]

Enfield (London) Couple Slain; Police Suspect Homicide
[they may be on to something!]

Red Tape Holds Up New Bridges
[you mean there's something stronger than duct tape?!]

Man Struck By Lightning Faces Battery Charge
[he probably IS the! battery charge!]

New Study of Obesity Looks for Larger Test Group
[weren??™t they fat enough the first time?!]

Astronaut Takes Blame for Gas in Spacecraft
[that??™s what he gets for eating those beans!]

Kids Make Nutritious Snacks
[definitely worthy of a headline!]

Chef Throws His Heart into Helping Feed Needy
[that was really giving of himself!]

Local High School Dropouts Cut in Half
[Texas Chainsaw Massacre all over again!]

Hospitals are Sued by 7 Foot Doctors
[boy, are they tall!]

And the winner is....

Typhoon Rips Through Cemetery; Hundreds Dead
[I certainly hope so!]


God vs Man

Shared by Rusty, Leesburg, FL

God is sitting in heaven when a scientist says to Him, "God, we don't need you anymore. Science has finally figured out a way to create life out of nothing - in other words, we can now do what you did in the beginning."

"Oh, is that so? Tell Me." replies God.

"Well," says the scientist, "we can take plain dirt and form it into the likeness of you, and breath life into it, thus creating man."

"Well, that's very interesting ... show Me, " says God.

So the scientist bends down to the earth and starts to mold the soil into the shape of a man.

"No, no, no ..." interrupts God, "Get your own dirt."
? 

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Love is not blind.
That's why they make lingerie...

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Your Favorites...

RUMAKI

~Submitted by Joyce, IL

My friend made these for a get together at her house in the early 1970's. She brought them from the oven arranged on a pretty plate and placed them on her coffee table . We were busy talking and when someone reached for one of them, her 3 year old son had eaten all the bacon from them. LOL

12 ounces Chicken livers
4 ounces Water chestnuts, sliced
1 1/2 cups Teriyaki sauce
1/2 teaspoon Garlic, minced
1/2 teaspoon Ginger, fresh, peeled and minced
12 slices Bacon, cut into 24 pieces
Oil for frying

Cut the whole livers into 2 pieces. Mix together the teriyaki, garlic, and ginger. Add the livers and water chestnuts. Marinate in the refrigerator at least 2 hours. On small skewers (or long toothpicks) place one liver and a slice of water chestnut. Wrap the bacon around them and secure. Heat oil to 350. Fry for 3-4 minutes (Be careful! Some may "pop"). Makes 2 dozen.

JERK FISH WITH PINEAPPLE SALSA
Makes 4 Servings

~Sent in by Anita, Battle Ground, WA

Nonstick cooking spray
1 lime, cut in half
4 catfish or tilapia fillets (about 1 ?? lbs.)
?? tsp. plus a pinch of salt
1 to 2 Tbs. Jamaican style jerk sauce or 1 to 2 tsp. Cajun seasoning mix, as desired

8 oz can crushed pineapple, drained
2 Tbs. Sliced green onion
1 tsp grated, peeled ginger, or pinch of ground ginger

Preheat oven to 350 degrees. Lightly coat bottom of 9 x 13 inch baking dish with nonstick cooking spray.

Squeeze enough juice from lime to measure 1 Tbs.; set aside.

Arrange fish fillets in baking dish in a single layer. Squeeze remaining juice from lime over fish and sprinkle with ?? tsp of salt. Sprinkle sauce evenly over fish. Bake 15 to 20 minutes, or until fish flakes easily when touched with fork.

Meanwhile, in small bowl, to make salsa, combine pineapple, the reserved 1 Tbs. Lime juice, green onion, ginger and pinch of salt. Serve fish fillets topped with pineapple salsa.

DRAMBUIE-PUMPKIN CHIFFON PIE

~Submitted by Jessica, Corfu, Greece

2 c. vanilla wafer crumbs
6 tbsp. butter, melted and cooled
1/4 c. sugar
4 tsp. unflavored gelatin
1/4 c. Drambuie
1 1/2 c. canned pumpkin puree
1/2 c. heavy cream
1/2 c. sugar
3 egg yolks, lightly beaten
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
4 egg whites
Pinch of cream of tartar
Pinch of salt
1/3 c. sugar

In bowl combine vanilla wafer crumbs, butter and 1/4 cup sugar. Pat mixture onto bottom and sides of a buttered 10 inch tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, 1/2 cup sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool. In a large bowl, beat egg whites with a pinch each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 cup sugar, 2 tablespoons at a time, beating meringue until it holds stiff peaks. Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.

CHEESE RICE

~Submitted by Lillian, FL

1 C. Minute Rice
1 C. sharp cheese, grated
2 C. Milk
2 eggs
1 tsp. salt
?? tsp paprika

Boil minute rice as directed on package. Grease a casserole dish and layer rice and cheese. Combine, and beat, the eggs, milk, salt and paprika. Pour over rice. Cover top with bread crumbs and dot with butter. Bake at 350 until set and lightly brown, about 45 minutes.

Serves 6-8

This goes will with meat loaf or ribs. Great for a bar-b-que.

EASY APPLE TART

~Submitted by Larry Holmes, Ontario, Canada

1 sheet frozen puff pastry, thawed
3 Rome Beauty apples, peeled, cored and thinly sliced
2 tablespoons (1/4 stick) butter, melted
2 tablespoons sugar
?? cup apricot preserves
1 teaspoon honey

Preheat oven to 400?° F. Place pastry in 9 ??-inch tart pan. Trim edges. Pierce pastry with fork. Arrange apple slices on pastry in overlapping concentric circles. Brush butter evenly over apples. Sprinkle with 2 tablespoons sugar. Bake until pastry is golden and apples are soft, about 35 minutes.

Stir preserves and honey in small saucepan over medium-low heat until warmed through, 1 to 2 minutes. Strain. Brush over hot tart.

Serves 6 to 8

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Heart Healthy...

LOW FAT MACARONI AND CHEESE

~Submitted by Jean, Syracuse, NY

1 1/2 cups macaroni, cooked and drained
1 small onion, chopped
6 ounces (9 slices, 2/3 ounce each) low-fat sharp Cheddar cheese
1 (12 ounce) can evaporated skim milk
1/2 cup low sodium chicken broth
2 1/2 tablespoons whole wheat flour
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon pepper
3 tablespoons bread crumbs
1 tablespoon margarine, softened

In deep 2-quart casserole dish, sprayed with vegetable cooking spray, layer 1/3 macaroni, 1/2 onion and cheese. Repeat layers, ending with macaroni. Whisk milk, broth, flour, mustard, Worcestershire sauce and pepper until well blended. Pour over layers. Mix bread crumbs and margarine. Sprinkle over casserole. Bake uncovered at 375 degrees F for 30 minutes until hot and bubbly.

Makes 4 servings; each serving equals 375 calories, 25 grams proteins, 53 grams chol, 7 grams fat

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For Two...

PORK CHOPS AND APPLES

~Submitted by Jean, Syracuse, NY

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

Heat oven to 350?°F. Place apples in 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.

Remove fat from pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown.

Place pork in single layer on apples. Cover and bake about 45 minutes or until pork is slightly pink when cut near the bone and apples are tender.

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Publisher's Choice...

PASTA & FRUIT SALAD
Serves 10-12

Ingredients:
1 1/2 cups uncooked spiral pasta (plain, not tri-colored)
1 can (8 oz.) pineapple chunks
1 carton (8 oz.) peach yogurt
2 tbsp. sour cream
1 1/2 cups cantaloupe (cubed)
1 cup seedless grapes (halved)
1 1/2 cups fresh strawberries (sliced)

Directions:
Cook pasta according to package directions; rinse in cold water and drain. Cool completely.

Drain pineapple, reserving 2 tablespoons juice; set aside.

In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate.

In a large bowl, combine pasta, pineapple, cantaloupe and grapes.

Just before serving, stir in strawberries and pour yogurt mixture over top of salad.

Healthy tips:
To cut down on calories and fat, you can opt to use non-fat yogurt and sour cream. You can add your favorite fruits to this salad and make it even more colorful and tasty.

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