Publisher's Desk...
Good morning and welcome to your daily dose of A to Z Recipes. I hope
this finds you well and rested after the weekend. We had a good time with the
kids' friends. Last night my house seemed eerily quiet as there were no extra
kids here. That's the first night in over a week. However, Angela is having a
gal-pal stay over tonight. You'll notice I didn't say "sleep over" as no one
does. So much for peace and quiet, huh?
Thank you, thank you, thank you! Some of you sent in recipes yesterday in
response to my plea for help. Now, don??™t you regulars think you??™re off the hook!
I expect to have your continued cooperation. If we can get enough folks to join
in, we??™ll have extra recipes in each issue. Hey...where is YOUR recipe?
Before we get on with today's issue, I want to let you know that tomorrow's
issue is a very special one. You will enjoy our surprise publisher. And I
will enjoy loaning out my "desk" here for the day. Being as I am due for
slaughter, er...uh...dental work again very early Wednesday morning, I am so grateful for
our surprise publisher's help. Make sure you stop by tomorrow. I can
hardly wait.
Today??™s issue is a keeper. So many of your fellow a2z family members
helped make it possible. Join me in thanking: Angelique, Charlie, Donald,
Bette, Larry, Barb, Brenda, Jessica, Joyce, Edna, and Jean.
I??™d like to share a little but powerful thought with you today:
Choose being kind over being right, and you'll be right every time. -Author: Richard Carlson
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Enjoy!
Ramblings...
Calling Heaven
Shared by Angelique, TX
Too funny not to share!
Most of us have now learned to live with voice mail as a necessary part of our
lives. Have you ever wondered what it would be like if God decided to install
voice mail? Imagine praying and hearing the following:
Thank you for calling heaven.
For English press 1
For Spanish press 2
For all other languages, press 3
Please select one of the following options:
Press 1 for request
Press 2 for thanksgiving
Press 3 for complaints
Press 4 for all others
I am sorry, all our Angels and Saints are busy helping other sinners right now.
However, your prayer is important to us and we will answer it in the order it
was received. Please stay on the line.
If you would like to speak to:
God, press 1
Jesus, press 2
Holy spirit, press 3
To find a loved one that has been assigned to heaven press 5, then enter his
social security # followed by the pound sign. If you receive a negative
response, please hang up and dial area code 666.
For reservations to heaven, please enter JOHN followed by the numbers, 3:16.
For answers to nagging questions about dinosaurs, life and other planets, please
wait until you arrive in heaven for the specifics.
Our computers show that you have already been prayed for today, please hang up
and call again tomorrow.
The office is now closed for the weekend to observe a religious holiday.
If you are calling after hours and need emergency assistance, please contact
your local pastor.
Thank you and have a heavenly day.
Pass this on if you wish to brighten some one's day
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Totally Cool Grandparenting
A Practical Handbook Of Tips, Hints, & Activities For The Modern Grandparent
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Did You Know?...
Measurements
Shared by Charlie, Mobile, AL
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
Looking for a particular recipe, ingredient or submitter?
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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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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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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.
If you would like to view the current Reader Opinion
Poll on the web site, visit this
MailBox link.
NEW MAIL:
Subject: Virginia Peanut Soup
This is for Larry Holmes.
I want to make the above mentioned peanut soup. It calls for celery salt and I
only have celery seed. I really don't want to purchase the salt if the seed
will work. I probably won't use the salt enough to warrant the purchase. Will
you help me out with your answer? Thanking you in advance.
Barb in NC
To Barb, NC:
Yes you can replace celery salt with celery seed; celery salt is a combination
of ground celery seed and salt in the following proportions: 1 teaspoon celery
salt = 3/4 teaspoon salt + 1/4 teaspoon crushed celery seed. (Many thanks to
Maggie for that formula!). The recipe calls for 1/2 teaspoon celery salt
therefore, according to the foregoing formula you would use 1/8 teaspoon crushed
celery seed. The next ingredient in the recipe is simply "salt" so you can
adjust the seasoning to suit your taste.
Enjoy.
P.S. Of course, if you want, you can use that formula to make your own celery
salt!!
Larry Holmes, Ontario, Canada
Hi Maggie,
I have written before but wanted to write again if you don't have room to post
this it is fine I just wanted to let you know you are doing a great job. Yours
is the first thing I read when I open my mailbox. I have sent several recipes
and can send tons more just don't want to be a "hog". LOL I enjoy the jokes and
send them to my daughter who lives in Florida. She reads them to her boss and
the other lady she works with. I have tried a lot of the recipes but it is only
me now as my husband passed and I still like to cook. Keep up the good work.
Brenda, a friend, from Alabama
PS I love the yellow shirt story.
Brenda,
As I wrote in a private email...SEND AWAY! There's plenty of room for more. I
encourage all of you to send in any and all recipes you'd like. And, you can
send several recipes for regular postings in one email. I have my army of
regulars who, thank God, keep me from running dry. Variety is the spice of life
and having more and varied submitters is key to a great batch of recipes in each
issue. I often will toss in an extra recipe or two from my stash so that my
regulars can share all of their submissions, too.
After receiving your email I was delighted by your recipes in the recipe inbox.
Sending them there guarantees I will recognize them as important mail, and I
draw from the fastmail account when preparing issues.
You are a gem, Brenda!
Many thanks,
Maggie
?
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Farberware Classic 12-Inch Nonstick Deep Skillet
List Price: $30.00
Price: $16.61
You Save: $13.39 (45%)
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Discussion Forum
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes, and give feedback about what is going on in A to Z Recipes. To join in at QT (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!
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.
Chicago Metallic Professional Nonstick Roast Pan with Rack
Heavy Gauge Steel with Nonstick
Size/Capacity: 13 x 9 x 2.25-in.
Warranty: 25-yr
Price: $24.95
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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Kaiser Bakeware Noblesse 9-Inch Nonstick Springform Pan
Price: $19.99
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Crazy Corner...
Business Sign in the Window
Shared by Donald G., GA
"WE WOULD RATHER DO BUSINESS WITH 1000 AL QAEDA TERRORISTS THAN WITH ONE SINGLE
AMERICAN"
This sign was prominently displayed in the window of a business in Philadelphia.
You are probably outraged at the thought of such an inflammatory statement. One
would think that anti-hate groups from all across the country would be marching
on this business . . . and that the National Guard might have to be called to
keep the angry crowds back. But, perhaps in these stressful times one might be
tempted to let the proprietors simply make their statement . . . . We are a
society which holds Freedom of Speech as perhaps our greatest liberty .... And
after all, it is just a sign.
You may ask what kind of business would dare post such a sign?
Answer: A Funeral Home
(Who said morticians had no sense of humor?)
You gotta love it!!! God Bless America!
Things to Ponder..... or Not
Shared by Bette, Pittsburg, CA
1. Can you cry under water?
2. When I was young we used to go "skinny dipping," now I just "chunkydunk."
3. How important does a person have to be before they are considered
assassinated instead of just murdered?
4. If money doesn't grow on trees then why do banks have branches?
5. Why do you have to "put your two cents in"... but it's only a penny for your
thoughts"? Where's that extra penny going to?
6. Once you're in heaven, do you get stuck wearing the clothes you were buried
in for eternity?
7. Why does a round pizza come in a square box?
8. How is it that we put man on the moon before we figured out it would be a
good idea to put wheels on luggage?
9. Why is it that people say they "slept like a baby" when babies wakeup like
every two hours?
10. If a deaf person has to go to court, is it still called a hearing?
11. Why are you IN a movie, but you are ON TV?
12. Why do people pay to go up tall buildings and then put money in binoculars
to look at things on the ground?
13. How come we choose from just two people for President and fifty for Miss
America?
14. If a 911 operator has a heart attack, whom does he/she call?
15. I signed up for an exercise class and was told to wear loose-fitting
clothing. If I HAD any loose-fitting clothing, I wouldn't have signed up in the
first place!
16. Wouldn't it be nice if whenever we messed up our life we could simply press
'Ctrl Alt Delete' and start all over?
17. Stress is when you wake up screaming and then you realize you haven't fallen
asleep yet.
18. Why is it that our children can't read a Bible in school, but they can in
prison?
19. If raising children was going to be easy, it never would have started with
something called labor!
20. Brain cells come and brain cells go, but fat cells live forever.
Fun?
Shared by Larry Holmes, Ontario, Canada
A young and foolish hot-shot pilot wanted to sound cool and show who was boss on
the aviation radio frequencies. So, this was his first time approaching an
airfield during the nighttime. Instead of making any official landing requests
to the tower, he said:
...."Guess who?"
The tower controller switched the field lights off and replied:
....."Guess where!"
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
EASY MOLDED SALAD
~Submitted by Jessica, Corfu, Greece
1 pkg. red gelatin (3 oz.)
3/4 c. hot water
1 lg. can evaporated milk
1 lg. can crushed pineapple (20 oz.)
1/2 c. nuts, chopped
Combine gelatin and water until dissolved. Add remaining ingredients and chill.
SAUSAGE BALLS
~Submitted by Joyce, IL
1 lb sausage meat - not formed sausages (any kind)
2 cups Bisquick
1 cup shredded cheddar cheese
seasoning (optional)
Combine all ingredients until mixed very well.
Shape into balls about 1/2 inch to 1 inch in diameter.
Cover a cookie sheet in foil. Place sausage balls on cookie sheet.
Bake at 350 degrees until brown.
CRABMEAT DIP
~Submitted by Edna, Decatur, IL
In a hurry for a quick appetizer to serve to guests?
1 8 oz cream cheese
Imitation (or even better) crabmeat to cover.
Seafood sauce
Soften cream cheese....a few seconds in the microwave will work...and spread
into a flat serving dish. Top with the flaked crabmeat (I have even used the
tiny salad shrimp for this)
Cover with the seafood sauce over the top of the cream cheese and seafood. Serve
with your favorite cracker.
CHILI-SPICED SMOKED TURKEY BREAST
(
21633/39485_ChiliSmokedTurkeyBreast.bmp
keyBreast.bmp" target="new">photo)
~Submitted by Jean, Syracuse, NY
You don't need a smoker; any covered grill will give the same effect. Simply
place the turkey breast on the cool side of the grill and use soaked wood chips.
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove
from heat; cool. Combine lime juice mixture and turkey in a large zip-top
plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water
at least 30 minutes. Drain well. Preheat gas grill to medium-hot (350?° to 400?°)
using both burners. Turn left burner off. Place wood chips in a disposable foil
pan or a foil packet pierced with holes on grill over right burner. Remove
turkey from marinade; discard marinade. Place turkey, skin side up, on grill
rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours.
Turn turkey over; cook 15 minutes or until meat thermometer registers 170?°.
Remove turkey from grill. Cover loosely with foil, and let stand at least 10
minutes before carving. Discard skin.
Yield: 16 servings (serving size: 3 ounces)
CROCKPOT CABBAGE CHILI SOUP
~Submitted by Angelique, TX
3 c coarsely chopped cabbage
1 chopped onion
3 c tomato juice
1 (10-1/2 oz) can Tomato Soup
10 oz kidney beans, rinse & drain
2 tsp chili seasoning mix
In a crockpot, combine cabbage, onion, juice & soup. Add kidney beans & chili
seasoning mix. Mix well to combine. Cover & cook on LOW 6-8 hrs. Mix well before
serving.
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Heart Healthy...
GRILLED SALMON WITH MUSTARD SAUCE
~Submitted by Larry Holmes, Ontario, Canada
4 salmon fillets (about 6 ounces each)
1 lemon, cut in half
salt and freshly ground pepper to taste
Sauce:
?? cup Dijon mustard
1 teaspoon extra virgin olive oil
3 tablespoons chopped fresh dill
OR
1 tablespoon dried dill
1 handful chopped fresh basil
Rinse fillets under cold running water and pat them dry. Squeeze the juice from
?? lemon over the fillets, then season them with salt and pepper.
Preheat grill of or broiler.
Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in
a small bowl. Add the basil and the juice from the other ?? lemon, mixing well.
Grill the fish on high or broil until desired doneness, but do not overcook.
Spoon the sauce over the fish and serve immediately.
Serves 4
Per serving: Calories: 236; Fat 8.5 g. (saturated fat: 1 g) (calories from fat
32%); Protein: 36 g; Carbohydrates 3 g; Fiber 1 g.
Source: The Healthy Kitchen, by Andrew Weir, M.D., and Rosie Daley
This recipe created by Dr. Weir
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For Two...
LAMB CHOPS IN MUSHROOM-ROSEMARY WINE SAUCE
~Submitted by Jean, Syracuse, NY
2 bone-in lamb or pork chops, 1 inch thick, trimmed
Salt and freshly ground pepper
1 tbsp. olive oil
2 cloves garlic, minced
1 branch fresh rosemary (or 1 tsp. dried)
1+1/2 cups sliced fresh mushrooms
2 tbsp. white wine
1/3 cup milk
Sprinkle lamb chops with salt and pepper to taste. In large fry pan, heat oil
over medium-high heat. Cook chops in oil 1+1/2 - 2 minutes per side or until
browned. Add garlic and rosemary. Cook additional 5 - 6 minutes or until chops
are tender and slight trace of pink remains. Remove chops from fry pan. Keep
warm. In same fry pan, add mushrooms. Saute 1 minute. Add wine. Cook until most
liquid has evaporated, about 5 - 6 minutes. Add milk. Bring to boil. Add chops
and left over juices. Turn to coat with sauce. Heat 1 - 2 minutes. Remove
rosemary branch. Garnish with lemon slices, if desired.
Yield: 2 servings
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Publisher's Choice...
FARMHOUSE SOUR CREAM RAISIN PIE
Serves 9
Sour Cream Raisin Pie is an old farmhouse recipe. You can make it lighter by
substituting nonfat yogurt for sour cream. The combination of tangy sour cream
and sweet raisins is a winner.
Pie Dough for a 9-inch pie (unbaked)
1 large egg
3 large egg whites
1/3 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1-1/2 cups sour cream or plain nonfat yogurt
1 cup raisins
1. Position a rack in the bottom third of the oven and preheat it to 400 degrees
F.
2. In a medium bowl, whisk the eggs, egg whites, brown sugar, cornstarch,
vanilla and cinnamon until combines. Whisk in the sour cream and raisins. Pour
into unbaked crust. Place on baking sheet in the oven.
3. Bake for 10 minutes. Reduce the oven temperature to 350 degrees F and bake
until the edges of the custard are golden brown, 35 to 40 minutes. Cool to room
temperature in the pan on wire cake racks. Cover with plastic wrap and
refrigerate until chilled, at least 2 hours or overnight.
Source: The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999
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