Publisher's Desk...
Good morning and I hope this finds you well. My kids appear to be feeling better. Angela stayed up with me until after 3 (we had our own slumber party, lol) and Trey woke up hungry (back to normal!). I think I can make it through another day with this sinus "thingie" so all is well. The weather is gorgeous here and I have a few errands to run. Otherwise, I am off today and will do practically nothing. Oh, except for house cleaning. There have been extra kiddos here for a week, all of whom left a little something behind for me. After posting this issue here and on the web site, I will get started on doing "practically nothing".
In this issue we have all sorts of goodies for you. We get an excellent read
from Bette in Ramblings; a great idea which addresses a discussion
in recent QT postings from Sandra H in Did You Know?; one of the
funniest takes on the 10 commandments from Mary Jane makes the Crazy
Corner a must-see; and some recipes that promise to make you go into a cut &
paste frenzy. All in all, this is an issue that many have contributed to in the
hopes you will enjoy their efforts. Have a great day. I will leave you with a thought that may
become as important to you as it is to me:
Good deeds are the best prayer. ~ (Serbian)
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Enjoy!
Ramblings...
Special Thoughts
Shared by Bette, Pittsburg, CA
There's a story told about an elderly lady in Arkansas. The state voted to
increase welfare payments to indigents. Hoping for a tear-jerker story, a
television interviewer went into the back hills where many welfare recipients
lived.
The old woman he chose to interview lived in a one-room shack: draughty in
winter; stifling in summer. Her bed was a few rough planks nailed together, with
a pine-needle mattress. A couple thin blankets, and a fireplace, did little to
protect her from the cold.
Her furniture, a table and two chairs, were fashioned from the same rough wood
as her bed. Some shelves held a few cans of food from the general store, a three
mile walk down the road. Several jars of preserves and a few squash completed
her larder.
She had no fridge or freezer. The fireplace provided heat for cooking. With no
phone or television her only connection with the outside world was an old radio
that pulled in two or three local stations on a good day.
The old woman had one convenience, running water. A crystal clear stream gurgled
a short distance behind her home.
A small garden near her back door provided fresh vegetables during the summer,
and some squash and turnips for the winter. A tidy flower garden brightened the
front of her house.
The television crew arrived and set up their big expensive cameras. Their mobile
station broadcast pictures of the woman and the place she called home.
Eventually the interviewer asked the old woman, "If the government gave you $200
more each month, what would you do with it?"
Without hesitation the woman replied, "I'd give it to the poor."
Source: Fun 'n Faith, A Weekly Newsletter,
http://www.peggiesplace.com/
?
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Did You Know?...
THE SALT CRYSTAL GARDEN RECIPE
Shared by Sandra H., Cypress Inn, TN
From a discussion in QT
In a glass or plastic bowl, put some pieces of coal, coke, porous brick, tile,
cement or sponge.
Day 1: Over the base material, pour two tablespoons of water, two of table salt
(iodized or plain) and two of Mrs.
Stewart??™s Bluing.
Day 2: Add two more tablespoons of salt.
Day 3: Pour into the bottom of the bowl (not directly on the base material) two
tablespoons each of salt, water, and Mrs. Stewart's Bluing, and then add a few
drops of mercurochrome, vegetable coloring or ink to each piece.
By this time a beautiful flower-like growth should have appeared. If all the
conditions are not ideal, it may be necessary to add two tablespoons of
household ammonia to aid the growth. A free circulation of air is necessary, and
these formations will develop better where the air is dry.
To keep it growing: Add more M.S.B., salt and water from time to time. It will
???bloom??? indefinitely into beautiful rosebuds, coral and crystal. Try it!
HOW it Grows
Table salt (NaCI) can be dissolved in water. The amount of salt in a particular
quantity of water depends on its
temperature - more being soluble in warmer water. The oceans of the world
contain about 5% salt, but lakes such as The Great Salt Lake or the Dead Sea
have salts to about 25%.
People who live near the ocean often transfer sea water to open pools where
evaporation can take place. This is still done in the Hawaiian Islands where
there is an extended dry season. To a greater extent, such pools are formed by
low dikes west of the Great Salt Lake in Utah and pumps lift the lake water in
substantial quantities. As water evaporates, some of the salt cannot be retained
and crystals of salt form along the edges of the pools and finally when all the
water is gone there will be crystals on the bottom of the dried pool. These need
only purification to be used as table salt.
The recipe for the Salt Crystal Garden calls for proportionately large amounts
of salt in the presence of little liquid. Thus crystallization takes place very
quickly.
Mrs. Stewart??™s Bluing is a colloidal suspension of extremely minute particles of
blue power [Fe2Fe3(CN)6]. This is not a solution in the true chemical meaning of
that word.
As the water from the bluing and the clear water which is first added evaporate,
two things happen. The blue particles can no longer be supported and the excess
salt cannot stay in solution. The salt crystallization process will take place
around the blue particles as nuclei, in much the same way as silver iodide cloud
seeding accelerates the formation of rain drops. Small amounts of ammonia are
added chiefly to speed up the evaporation process.
The purpose of the porous material (sponge pieces) is to provide a means for
capillary action to carry the liquid containing bluing and salt up from the main
source of liquid. This further speeds up evaporation and causes the crystals to
form over a larger area than just the rim of the bowl.
Additions of bluing and salt on later days should be made by slipping the new
liquid in below the rest of the growth.
Capillary action will bring this further material up where the evaporation can
cause additional formations of crystals.
No chemical reaction takes place in this process, just dissolving and
recrystallization aided by the bluing particles.
BRADLEY PRODUCTS, INC.
* P.O. Box 201405 *
Bloomington, MN 55420
Phone: 1-800-325-7785 * Fax: 1-952-881-1873
E-Mail :
msbdms@mail .com
Internet: http://www.mrsstewart.com
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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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NEW MAIL:
To Vicki, Sarasota, FL
Thank you, thank you, thank you! I??™ve had a busy day ahead of me today and only so much energy to spare and you have given me such a wonderful fit of laughter that I can now do ANYTHING! As I work, I think of those airlines and start laughing all over again. What a wonderful gift came in this newsletter today ------from you.
Lillian, FL
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TZZZZZZZ.jpg">
Lost Recipes
Meals to Share with Friends and Family
by Marion Cunningham
We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. ~ Author
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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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Crazy Corner...
The 10 Commandments of Marriage
Shared by Mary Jane, Stockton, CA
Commandment 1.
Marriages are made in heaven. But so again, are
thunder and lightning.
Commandment 2.
If you want your wife to listen and pay strict
attention to every word you say, talk in your sleep.
Commandment 3.
Marriage is grand -- and divorce is at least 100
grand!
Commandment 4.
Married life is very frustrating. In the first year of
marriage, the man speaks and the woman listens.
In the second year, the woman speaks and the man
listens.
In the third year, they both speak and the neighbors
listen.
Commandment 5.
When a man opens the door of his car for his wife, you
can be sure of one thing:
Either the car is new or the wife is.
Commandment 6.
Marriage is when a man and woman become as one;
The trouble starts when they try to decide which one.
Commandment 7.
Before marriage, a man will lie awake all night
thinking about something you say.
After marriage, he will fall asleep before you finish.
Commandment 8.
Every man wants a wife who is beautiful,
understanding, economical, and a good cook.
But the law allows only one wife.
Commandment 9.
Marriage and love are purely matter of chemistry.
That is why wife treats husband like toxic waste.
Commandment 10.
A man is incomplete until he is married.
After that, he is finished..
Bonus Commandment story.
A long married couple came upon a wishing well.
The wife leaned over, made a wish and threw in a
penny.
The husband decided to make a wish too.
But he leaned over too much, fell into the well, and
drowned. The wife was stunned for a moment but then
smiled,
"It really works!"
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Love is not blind.
That's why they make lingerie...
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MAURY RUBIN??™S GRILLED CHOCOLATE SANDWICH
~Submitted by Larry Holmes, Ontario, Canada
8 ounces dark (bittersweet) chocolate
?? cup heavy cream
12 to 16 slices of plain white bread
chocolate chips (about 1/3 cup)
3 to 4 tablespoons soft butter.
1. Chop the chocolate fine and set aside in a medium bowl.
2. Heat the cream in a small saucepan until just boiling and pour over the
chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate
until just slightly solid, about 30 minutes.
3. Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3
tablespoons) on half the bread sides to within about 1/4 inch of the edges.
Press about 2 teaspoons of the chocolate chips into the center of each filling.
4. Spread a bit of softened butter over one side of the remaining slices.
Buttered side up, place the slice over each chocolate-spread slice and press
lightly around the edges to seal. Refrigerate for at least 15 minutes before
putting on a grill or on a press. (If you are using a skillet instead, freeze
the sandwich 15 minutes.)
5. Heat a grill or sandwich press (or a large griddle or skillet over
medium-high heat), and add the sandwiches. Press on one side only for a minute
or two (depending on the particular grill or press you're using) until the bread
is nicely browned; the chocolate should be barely melted and not swimming out
the side. If you are using a griddle or skillet, heat the sandwich first on the
unbuttered side until lightly toasted, about 1 minute; turn the sandwich over
and weight it down by placing a baking sheet or pan on top of the sandwich and
placing a few soup cans on top. Toast for another minute, until golden. Cut in
half and finish with a frilled toothpick.
Yield: 6 to 8 sandwiches.
Source: The New York Times Magazine
PICKLED ONIONS
~Submitted by Anita, Battle Ground, WA
4 cups sliced sweet onions
2 cups cider vinegar
?? cup sugar
4 teaspoons salt
?? teaspoons garlic powder
?? t teaspoon white pepper
Bring mixture to boiling point, drop in onions and turn off heat. Cool and keep
in refrigerator.
ARTICHOKE/CRABMEAT SALAD
~Submitted by Margo, SW CO
1 c diced cooked artichoke hearts (canned OK)
1 c crabmeat (canned OK)
1/2 c heavy cream
1 c mayonnaise
1 c ketchup
1/2 tsp Worcestershire sauce
Mix artichoke and crabmeat and chill in a separate bowl.
Whip cream, add mayonnaise, ketchup and Worcestershire sauce and chill.
Combine when ready to serve.
Serve on lettuce pieces.
This is great - elegant and VERY nice for special dinners.
Source: Joy of Cooking - years and years ago.
FESTIVAL
~Submitted by Tena, MO
1 pound all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1/2 cup to 1 cup sugar
1 teaspoon salt
Water
Vegetable oil
Sift together all dry ingredients into a bowl and add just enough water to make
a dough. Cut a small piece of dough and roll between your hands to form a 3 to
5-inch log. Fry in 1 1/2 inches of oil at 350 degrees.
SOUR CREAM POTATO SALAD
~Submitted by Lillian, FL
14 medium potatoes, cooked, peeled and diced
1 (8oz.) bottle Italian Dressing
2 bunches green onions, chopped
1 ?? C. sour cream
?? C. mayonnaise (OR, you may use 2 C. sour cream and no mayonnaise)
?? C. chopped parsley
salt and pepper to taste
pimento, chopped, if desired
Pour Italian dressing over hot potatoes. Let set, covered, overnight. Add
remainder of ingredients and mix well. Serve cold.
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Heart Healthy...
TACOS PICADILLO
~Submitted by Jean, Syracuse, NY
Yield: 12 servings (1 each)
INGREDIENTS
- 1-1/2 pounds pork tenderloin, cut into 1-inch cubes
- Vegetable cooking spray
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 small jalapeno chili, seeds and veins discarded, minced
- 2 medium tomatoes, chopped
- 1/4 cup dark raisins
- 2 tablespoons slivered almonds, toasted
- 1-2 tablespoons cider vinegar
- 1-1/2 to 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground allspice
- Salt and pepper, to taste
- 12 flour, or corn tortillas
DIRECTIONS
Cover pork with water in medium saucepan; heat to boiling. Reduce heat and
simmer, covered, until pork is tender, about 10 minutes. Drain; cool pork
slightly and shred into small pieces.
Spray medium skillet with cooking spray; heat over medium heat until hot. Saute
onion, garlic, and jalapeno chili until tender, about 5 minutes. Add pork,
tomatoes, raisins, almonds, vinegar, cinnamon, cloves, oregano, and allspice;
cook over medium heat, stirring occasionally, until pork is hot through and
mixture is dry, about 5 minutes. Season to taste with salt and pepper.
Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos.
Spray large skillet with cooking spray; heat over medium heat until hot. Saute
tacos until lightly browned, 1 to 2 minutes on each side.
Nutritional Information Per Serving (1 each):
Calories: 176, Fat: 4.5 g, Cholesterol: 327 mg,
Sodium: 151 mg, Protein: 14.6 g, Carbohydrate: 18.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1-1/2 Meat
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For Two...
MACARONI AND CHEESE FOR TWO
~Submitted by Jean, Syracuse, NY
1 1/2 cups cooked elbow macaroni
2 cup shredded sharp cheddar cheese
1 cup milk
1 teaspoon chipped onion
1 teaspoon cornstarch
1 /2 teaspoon prepared mustard
1/2 tsp salt
1 Tbs butter or margarine
In a medium bowl, combine the macaroni, cheese, milk, and salt; mix well. Pour
into a greased 1 quart shallow baking dish; dot with butter. Bake, uncovered, at
350 degrees for 30-35 minutes or until a knife inserted in the center comes out
clean.
Makes 2 servings.
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Publisher's Choice...
CINNAMON FRENCH TOAST BAKE
photo)
Serves 12
This easy breakfast bake features refrigerated cinnamon rolls that make quick
work of favorite French toast flavors.
Source: Will Sperry, Bunker Hill, West Virginia
41st Pillsbury Bake-Off?® Contest, 2004
Ingredients:
1/4 cup butter or margarine, melted
2 (12.4-oz.) cans Pillsbury?® Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
Garnish
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired
Directions:
1. Heat oven to 375?°F. Pour melted butter into ungreased 13x9-inch (3-quart)
glass baking dish. Separate both cans of dough into 16 rolls; set icing aside.
Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well
blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup
syrup.
3. Bake at 375?°F. for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15
seconds or until drizzling consistency.
4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup
from dish over individual servings. Serve with the additional 1/2 cup maple
syrup.
High Altitude Instructions:
Bake at 375?°F. for 25 to 30 minutes.
NUTRITION PER SERVING:
SERVING SIZE: 1/12 of Recipe
Calories 440
Calories from Fat 220
Total Fat 25g
Saturated 8g
Cholesterol 140mg
Sodium 580mg
Total Carbohydrate 49g
Dietary Fiber 2g
Sugars 26g
Protein 8g
% DAILY VALUE:
Vitamin A 8 %
Calcium 6 %
Vitamin C 0 %
Iron 15 %
DIETARY EXCHANGES: 2 Starch, 5 Fat
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