Publisher's Desk...
Good morning and welcome to A to Z Recipes, the daily newsletter with
a little something to make you laugh and think. Oh, as the name implies, we also
have great recipes. Today's issue contains a few recipes that each submitter
considered a "keeper" and shared with you. Hopefully you will find some to try
and share with your family and friends. That's what makes this a fun place to be
every day.
We made it through yesterday with only slight rain and today is forecast to be
about the same. As long as we can keep it safe, watching my lawn grow before my
eyes is no biggie. I can (seriously!) see the difference in it from the time I
leave in the morning to when I return in the evening. I believe working long
shifts has something to do with that. When I step inside my house I can see the
changes, too. My growing children leave such a mess that a brush-hog is
necessary to find the kitchen, lol. I was treated by them making dinner for us
last night. When I got in, I opened the door to the aroma of hamburger steaks. All I
had to do was make gravy and the meal was done. For dessert, we flipped a coin
to see who would do dishes. I won. What a sweet treat for me and no calories!
Save me a spot here tomorrow and I'll deliver another dose of a2z friendship.
BTW, if you're looking to make new friends, stop by the
QT and meet some of our
regulars (as well as a few new-comers) for a chit-chat and some fantastic recipe
swapping. See you tomorrow!
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Enjoy!
Ramblings...
Parenting
Shared by Mary Jane, Stockton, CA
Is there a magic cutoff period when
offspring become accountable for their own
actions? Is there a wonderful moment when
parents can become detached spectators in
the lives of their children and shrug, "It's
their life," and feel nothing?
When I was in my twenties, I stood in a hospital
corridor waiting for doctors to put a few
stitches in my son's head. I asked, "When do
you stop worrying?" The nurse said,
"When they get out of the accident stage." My
mother just smiled faintly and said nothing.
When I was in my thirties, I sat on a little
chair in a classroom and heard how one of my
children talked incessantly, disrupted the class,
and was headed for a career making
license plates. As if to read my mind, a teacher
said, "Don't worry, they all go through
this stage and then you can sit back, relax and
enjoy them." My mother just smiled
faintly and said nothing.
When I was in my forties, I spent a lifetime
waiting for the phone to ring, the cars to come
home, the front door to open. A friend said,
"They're trying to find themselves. Don't
worry, in a few years, you can stop worrying.
They'll be adults." My mother just smiled
faintly and said nothing.
By the time I was 50, I was sick &tired of being
vulnerable. I was still worrying over my
children, but there was a new wrinkle there
was nothing I could do about it. My
mother just smiled faintly and said nothing. I
continued to anguish over their failures, be
tormented by their frustrations and absorbed in
their disappointments.
My friends said that when my kids got married I
could stop worrying and lead my own
life. I wanted to believe that, but I was
haunted by my mother's warm smile and her
occasional, "You look pale. Are you all right?
Call me the minute you get home. Are
you depressed about something?"
Can it be that parents are sentenced to a
lifetime of worry? Is concern for one another
handed down like a torch to blaze the trail of
human frailties and the fears of the
unknown? Is concern a curse or is it a virtue
that elevates us to the highest form of life?
One of my children became quite irritable
recently, saying to me, "Where were you? I've
been calling for 3 days, and no one answered.
I was worried." I smiled a warm smile.
The torch has been passed.
PASS IT ON TO OTHER PARENTS
(and also to your children. That's the fun part.)
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Did You Know?...
Sugar Substitution
Shared by Angelique, TX
In recipes for sweetened sauces and beverages, all the sugar can be replaced with Sweet' N Low. However, recipes for most baked goods require sugar for proper volume and texture.
For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Sweet' N Low.
Sweet' N Low Substitution Chart
Granulated Sugar S'N'L Packets S'N'L Bulk S'N'L Liquid
1/4 cup sugar 6 packets 2 tsp 1 1/2 tsp
1/3 cup sugar 8 packets 2 1/2 tsp 2 tsp
1/2 cup sugar 12 packets 4 tsp 1 tsp
1 cup sugar 24 packets 8 tsp 2 tsp
Equal(r) sweetens like sugar, but its cooking properties are different.
Equal(r) works very well in fruit pies; however, cakes, cookies and pastries depend on sugar for bulk, tenderness, and
browning, properties that sugar alternatives don't have. When cooking with
Equal(r), use recipes designed for Equal(r) or add to recipes after removing from heat to maintain sweetness. Prolonged cooking at
high heat levels may result in some loss of sweetness.
Equal Substitution Chart
Sugar Equal Packets Equal Spoonful
2 teaspoons 1 packet 2 teaspoons
1 tablespoon 1 1/2 packets 1 tablespoon
1/4 cup 6 packets 1/4 cup
1/3 cup 8 packets 1/3 cup
1/2 cup 12 packets 1/2 cup
3/4 cup 18 packets 3/4 cup
1 cup 24 packets 1 cup
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 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.
"It is a requirement that items sent for posting NOT be from other newsletters."
Great Southern Recipes And More
Get Over 22 Great Cookbooks And More.
Enjoy The True Tastes Of Down Home Southern Cooking!
Click Here!
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.
Allrecipes Dinner Tonight
I have this cook book and it is fabulous. If you struggle with the question of not only what to fix for dinner tonight but what to fix with it, then this cook book is for you. The instructions are clear, concise, yet easy to follow; the pictures are gorgeous. PLUS there are notes from cooks on each recipe and what they did to change it up to suit their own taste. What a find for any cook! I personally recommend this book for anyone who cooks.
List Price: $25.95
Sale Price: $20.37
You Save: $9.58 (32%)
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
Click here to submit an item for posting in this section.
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Food Network Kitchens Cookbook: Fresh Ideas, Bold Flavors, Tips & Techniques
List Price: $29.95
Price: $20.37
You Save: $9.58 (32%)
Eligible for FREE Super Saver Shipping
Crazy Corner...
Shared by Julie, TX...
Q: How many women with PMS does it take to change a light bulb?
A: One! ONLY ONE!!!! And do you know WHY? Because no one else in this house knows HOW to change a light bulb! They don't even know that the bulb is BURNED OUT!! They would sit in the dark for THREE DAYS before they figured it out. And, once they figured it out, they wouldn't be able to find the light bulbs despite the fact that they've been in the SAME CUPBOARD for the past 10 YEARS! But if they did, by some miracle of God, actually find them 2 DAYS LATER, the chair they dragged to stand on to change the STUPID light bulb would STILL BE IN THE SAME SPOT!!!!!
AND UNDERNEATH IT WOULD BE THE WRAPPER THE STUPID LIGHT BULBS CAME IN!!!
BECAUSE NO ONE EVER CARRIES OUT THE GARBAGE!!!! IT'S A WONDER WE HAVEN'T ALL SUFFOCATED FROM THE PILES OF GARBAGE THAT ARE A FOOT DEEP THROUGHOUT THE ENTIRE HOUSE!!
IT WOULD TAKE AN ARMY TO CLEAN THIS HOUSE!
I'm sorry.... What did you ask me?
FOR THE LADIES
Shared by Rusty, Leesburg, FL
I can almost feel myself losing weight....by forwarding this to you!?
I've seen two shows lately that went on and on about ho w mid-life is a great time for women. Just last week Oprah had a whole show on how great menopause will be....?
Puhleeeeeeeze!?
I've had a few thoughts of my own and would like to share them with you. Whether you are pushing 40, 50, 60 (or maybe even just pushing your luck) you'll probably relate.?
Mid-life is when the growth of hair on our legs slows down. This gives us plenty of time to care for our newly acquired
mustache.?
In mid-life women no longer have upper arms, we have wingspans. We are no longer women in sleeveless shirts, we are flying squirrels in drag.?
Mid-life is when you can stand naked in front of a mirror and you can see your rear without turning around.?
Mid-life is when you go for a mammogram and you realize that this is the only time someone will ask you to appear topless.?
Mid-life is when you want to grab every firm young lovely in a tube top and scream, "Listen honey, even the Roman empire fell and those will too."?
Mid-life brings wisdom to know that life throws us curves and we're sitting on our biggest ones.?
Mid-life is when you look at your-know-it-all, beeper-wearing teenager and think: "For this I have stretch marks?"?
In mid-life your memory starts to go. In fact the only thing we can retain is water.?
Mid-life means that your Body By Jake now includes Legs By Rand McNally -- more red and blue lines than an accurately scaled map of Wisconsin.?
Mid-life means that you become more reflective...You start pondering the "big" questions. What is life? Why am I here? How much Healthy Choice ice cream can I eat before it's no longer a healthy choice??
But mid-life also brings with it an appreciation for what is important.?
We realize that breasts sag, hips expand and chins double, but our loved ones make the journey worthwhile. Would any of you trade the knowledge that you have now for the body you had way back when??
Maybe our bodies simply have to expand to hold all the wisdom and love we've acquired.?
That's my philosophy and I'm sticking to it!?
Send this to four women and you will lose two pounds. Send this to all the women you know (or ever knew), and you will lose 10 pounds. If you delete this message, you will gain 10 pounds immediately.?
(That's why I had to pass this on-I didn't want to risk deleting this.)
The New Alphabet
Shared by Vicki, Sarasota, FL
A for arthritis,?
B for bad back,?
C is for chest pains. Perhaps cardiac??
D is for dental decay and decline,?
E is for eyesight--can't read that top line.?
F is for fissures and fluid retention?
G is for gas (which I'd rather not mention)?
H high blood pressure [I'd rather have low)?
I for incisions with scars you can show.?
J is for joints, that now fail to flex?
L for libido--what happened to sex??
Wait! I forgot about K!?
K is for my knees that crack when they're bent?
(Please forgive me, my Memory ain't worth a cent)?
N for neurosis, pinched nerves and stiff neck?
O is for osteo-and all bones that crack?
P for prescriptions, I have quite a few?
Give me another pill; I'll be good as new!?
Q is for queasiness. Fatal or flu??
R is for reflux--one meal turns into two?
S is for sleepless nights, counting my fears?
T for tinnitus--I hear bells in my ears?
U is for urinary: difficulties with flow?
V is for vertigo, that's "dizzy", you know.?
W is worry, now what's going 'round??
X is for X ray--and what might be found.?
Y for another year I've left behind?
Z is for zest that I still have my mind,?
Have survived all the symptoms my body's deployed,?
And kept twenty-six doctors gainfully employed!!!
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
BURNT SUGAR PECAN PUMPKIN PIE
~Submitted by Tena, MO
9??? unbaked pie shell
1/3 cup sugar
1 cup light corn syrup
2 tablespoons dark rum
2 tablespoons unsalted butter, but into bits
3 large eggs
1 teaspoon vanilla
2/3 cup fresh or canned pumpkin puree
1 teaspoon ground ginger
1 cup pecan halves
sweetened whipped cream if desired
Prepare pie shell and chill 30 minutes. In heavy saucepan, cook sugar over low heat, Undisturbed, until it is melted and cook over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and butter and cook for 1 minute. Remove the pan from heat and let cool until it stops bubbling. Whisk together eggs in separate bowl with vanilla, pinch of salt, and add the syrup mixture in a stream. In another bowl whisk together the pumpkin puree and ginger and whisk in 1 ?? cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves on mixture and spoon rest of egg mixture over pecans. Bake at 350F for 45-50 minutes or until filling is set and
crust is pale golden. Let cool and serve warm or at room temperature with whipped cream.
WAFFLE TURTLE COOKIES
~Submitted by Shirley, Bellingham, WA
My daughter brought this home from High School in the 70's.
Special Equipment: 1 Waffle Iron
1 1/2 c. sugar
1 c. melted margarine or butter
4 large eggs
1 tsp vanilla
2 c. all purpose flour
1/2 c. cocoa
Frosting or powder sugar?
Combine all but the frosting. Drop by ice-cream scoop in a preheated waffle iron until they can easily be removed from it. Cool and ice or dust with powdered sugar.
BRAUNSCHWEIGER PATE
~Submitted by Lillian, FL
1 lb.braunschweiger, broken up
1 (8oz.) pkg. cream cheese, softened
2 Tbsp. milk
1 Tbsp. grated onion
1 tsp. chili powder
?? tsp. garlic salt
few dashes hot sauce
1 Tbsp. milk
Beat braunschweiger, ?? the cream cheese, 2 Tbsp. milk, onion, chili powder and garlic salt until smooth. Form into a ball; place on plate. Whip the remaining cream cheese with the 1 Tbsp. milk and hot sauce. Frost the braunschweiger ball with the cream cheese mixture; chill until firm. Sprinkle with snipped
parsley or place parsley leaves over all. Serve with crackers.
This is great for a party or just as an enjoyable snack.
REUBEN DIP
~Submitted by Edna, Decatur, IL
1 c mayo (NOT Miracle Whip)
1 16 oz can sauerkraut, drained, rinsed, and squeezed dry
1 small onion, chopped
4 2 1/2 oz pkg dried corned beef
2 cups Swiss cheese, shredded
Mix all ingredients and bake in 1 1/2 qt casserole for 30-40 min at 350. Server hot on rye crackers or party rye bread.
ACADIAN PEPPER CHICKEN
~Submitted by Larry Holmes, Ontario, Canada
?? cup butter (1 stick)
2 tablespoons freshly ground pepper
2 tablespoons fresh lemon juice
1 tablespoon paprika
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 garlic cloves, minced
2 bay leaves, crumbled
2 teaspoons dried rosemary, crumbled
1 teaspoon cayenne pepper
1 teaspoon freshly grated nutmeg
?? teaspoon salt
1 3-pound chicken, cut into 8 pieces
Freshly cooked rice
Melt butter in heavy large skillet over medium-low heat. Add next 11 ingredients and cook until spices are aromatic, stirring occasionally, about 5 minutes. Remove from heat and let cool. Add chicken, turning to coat. Cover and shill 2 to 4 hours.
Cook chicken, covered, over medium-low heat until juices run clear when thigh is pierced with sharp knife, turning occasionally, about 25 minutes.
Serve immediately
Serves 4
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Heart Healthy...
HEALTHY MUFFINS
Metric Ingredient Imperial
375 ml broccoli, cooked & coarsely chopped 1 1/2 cup
375 ml cooked ham, chopped 1 1/2 cup
1 medium onion, chopped 1
125 ml parmesan cheese, grated 1/2 cup
6 eggs 6
125 ml vegetable oil 1/2 cup
300 ml flour 1 1/4 cup
15 ml baking powder 1 tbsp
2 ml salt 1/2 tsp
5 ml dried oregano 1 tsp
5 ml dried parsley leaves 1 tsp
1 ml dried thyme leaves 1/4 tsp
1 ml garlic powder 1/4 tsp
Directions
In a large bowl; combine broccoli, ham, onion and cheese; set aside.
In another large bowl; beat eggs until foamy. Blend in oil. Add flour, baking powder, salt, oregano, parsley, thyme and garlic powder. Beat until smooth. Stir in broccoli mixture until just blended.
Spoon into greased muffin cups. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes until lightly browned. Serve warm. Store in plastic container in refrigerator.
Serves 12
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For Two...
FINES HERBS OMELET
Serves 1
~Submitted by Larry Holmes, Ontario, Canada
3 eggs
2 tablespoons chopped fresh chives, tarragon, and/or basil
coarse salt and freshly ground black pepper
2 tablespoons cold butter
Break eggs into a bowl and add the herbs, salt, pepper and 1 tablespoons butter, cut into small pieces. Using an omelet pan, heat the remaining butter until it has stopped foaming and is just beginning to turn brown.
Pour in the eggs and stir a couple of times with the prongs of a fork. With the fork, pull the edge of the omelet toward the center of the pan and tilt the pan to allow the eggs to run back to the sides. Do this two or three times. The center of the omelet should be runny and the bottom gold brown.
Fold the omelet onto a heated plate and serve.
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Publisher's Choice...
BACON CHEDDAR JALAPENO POPPERS
Serves 12
1 (16 ounce) package Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon
Preheat the broiler.
Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
Broil 5 to 10 minutes, or until the bacon is evenly brown.
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