Publisher's Desk...
Good morning to everyone. I hope this finds you well. Our family in Florida
and the eastern US have had a horrible experience with Frances. Please continue
to include them in your prayers.
As you may recall, I am planning a trip to Florida to visit with my a2z family
there. They have affectionately come to be known as the "Florida Bunch". Some of
them have met with me before and I anxiously await seeing them again. It is
hoped that some new members will find their way to Port Richey for our lunch
date. One person I have not met (will soon!), but feel as though I have, is
a special lady named Helen Irene, who resides in Bradenton, Florida.
Helen lives in a nursing home near her (former) residence and nephew Richard.
Richard moved to Florida to be close to his aunt and visits her daily (if
possible). He has shared some of what he feels about this special lady with me.
Helen, just between you and me...you are much more than an "aunt" to Richard. He
says you chose to help raise him when his father (your brother) passed. You took
on a great responsibility with love and fervor. Don't you let him get away with
anything short of dedication to you, my friend! I know, however, that you are
the most important person in his life. Even if he fails to tell you often
enough, he loves and respects you as the only mother he ever knew. I know he
will be reading this issue to you, as he often reads books and other items of
interest to you. Just in case you ever have reason to doubt it...you are loved
in a way that I envy. I am a mother by choice, in that I chose to have my
children. You, on the other hand, are his mother by circumstance and choice, in that
circumstance presented itself and you chose to be his. What a wonderful thing
you have done. As I get to know him better and discover what a wonderful person
he is, I can see that none of what is so grand about him would have been
possible without you. Thanks.
This issue is dedicated to Helen Irene and all the A to Z Recipes family
who may live alone or need something special for this wonderful time in their
lives. The recipes and humor should be right up your alley. All of the recipes
are easy to fix and will keep well so you only have to cook a few days a week!
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Enjoy!
Ramblings...
A Prayer for Growing Older
Lord, thou knowest better than I know myself that I am growing older and will
someday be old. Keep me from the fatal habit of thinking I must say something on
every subject and on every occasion. Release me from the craving to straighten
out everybody's affairs. Make me thoughtful, but not moody, helpful but not
bossy. With my vast store of wisdom, it seems a pity not to use it all, but Thou
knowest, Lord, that I want a few friends at the end.
Keep my mind free from the recital of endless details; give me wings to get to
the point. Seal my lips on my aches and pains. They are increasing and love of
rehearsing them is becoming sweeter as the years go by. I dare not ask for grace
enough to enjoy the tales of other's pains, but help me to endure them with
patience.
I dare not ask for improved memory, but for a growing humility and a lessening
cocksureness when my memory seems to clash with the memories of others. Teach me
the glorious lesson that occasionally I may be mistaken.
Keep me reasonably sweet; I do not want to be a saint -- some of them are so
hard to live with -- but a sour old person is one of the crowning works of the
devil. Give me the ability to see good things in unexpected places and talents
in unexpected people. And give me, Lord, the grace to tell them so.
Amen.
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Be an Outrageous Older Woman
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Did You Know?...
Do elderly women have special nutrition needs?
Some experts recommend supplements of calcium, vitamin D and vitamin B12 for
seniors; check with your health care professional. As you age, it can be
difficult to keep getting enough nutrients. Your need for vitamins and minerals
may increase slightly due to problems absorbing nutrients, even as your caloric
needs decline.
It's even more important for older folks to stay hydrated. Age can bring a
decreased sensitivity to thirst. Moreover, it's sometime harder for those who
are feeble to get up and get something to drink. Or sometimes a problem with
incontinence creates a hesitancy to drink enough. Those who are aging should
make drinking water throughout the day a priority.
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Search A to Z Recipes Site and Newsletters:
HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
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
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
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Eating Well: When You Just Can't Eat the Way You Used to Cookbook
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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.
NEW MAIL:
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Aging in a Changing Society
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Your purchase supports A to Z Recipes
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.
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How Not To Become A Little Old Lady
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Next Monthly Theme...
Wild 'n Weird Recipes
I am a bit of a purist when it comes to what I eat. However, I firmly believe
that recipes using wild or weird meats and/or ingredients probably are
delicious...so long as I don't know they are there. Do you have a recipe
that uses an unusual ingredient or combination of ingredients that you'd like to
share? Our a2z family who gathers regularly in the QT discussion forum thought
this would be fun. Here are some that I found while researching this theme topic:
Possum Pie
Chocolate Covered Hot Dogs
Fricas?© de Cabrito
Fried Frog Legs
Grasshopper (insects) Torte
Pistachio Tortellini
Alligator Etouffee
Calf Brains & Eggs
Sweet Potato and Peanut Butter Soup
Caribou Pepper Steak
Fricasseed Raccoon
Mu Shu Armadillo
OK, folks. How about yours?
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 October's theme issue is Friday, September 24th.
Theme recipes must have subject: "Wild 'n Weird Recipes" and will be posted on Sunday, October 3rd.
Please use this link: Wild 'n Weird Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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The Kitchen Sink Cookbook: Offbeat Recipes from Unusual Ingredients
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Crazy Corner...
HMO Fairness
A doctor, nurse, and an HMO manager died and lined up at the pearly gates for
admission to heaven. St. Peter asked them to identify themselves. The doctor
stepped forward and said: "I was the medical director for a large nursing home.
I worked long hours and never made big money like most other doctors." St. Peter
said, "You can enter." The nurse said, "I was a charge nurse on a floor with 40
residents and ran myself silly trying to provide good care" St. Peter also
invited her in. The third applicant stepped forward and said, "I was an HMO
manager. I helped people get cost-effective health care." St. Peter said, "You
can come in too." But as the HMO manager walked by, St. Peter added, "You can
stay three days. After that, you will be released."
GRANDMA AND THE QUESTIONS
There was a little boy who was being cared for by his grandmother. The little
boy had lots of questions, which his grandmother tried patiently to answer. But
when he asked, "How old are you?"
She replied, "Honey, you're not supposed to ask ladies their age."
Then he asked, Well, how much do you weigh?" to which she gently replied with
the same answer.
Then he asked, "How come you and grandpa got a divorce?"
Finally becoming exasperated, she said, "That's nothing for you to be concerned
about. Now, go out and play.
Later in the day, the little boy found his grandmother's purse. He dug through
it looking for candy, and instead found her wallet, including her drivers license.
Excitedly, the little boy ran to his grandmother and said, "Grandma, I
know how old you are and I know how much you weigh...and I even know how come
you and grandpa got a divorce!"
She asked him how he could possibly know that, and he answered proudly, "You got
a divorce because you got an F in sex!"
Elderly Gentleman
An elderly gent was invited to his old friends' home for dinner one evening. He
was impressed by the way his buddy preceded every request to his wife with
endearing terms-Honey, My Love, Darling, Sweetheart, Pumpkin, etc...
The couple had been married almost 70 years, and clearly they were still very
much in love. While the wife was in the kitchen, the man leaned over and said to
his host, "I think it's wonderful that, after all these years, you still call
your wife those loving pet names." The old man hung his head.
"I have to tell you the truth," he said, "I forgot her name about 10 years ago."
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Love is not blind.
That's why they make lingerie...
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MARINATED VEGETABLE SALAD
8 or 9 large tomatoes
4 or 5 cucumbers, scored with a fork
1 or 2 red onions
lettuce leaves
Blue Cheese Dressing:
1 1/2 C. salad oil
3/4 C. wine vinegar
2 large cloves garlic
salt and pepper to taste
1/3 C. blue cheese
Cut tomatoes into thin wedges. Slice cucumbers into thin rings. Cut onion and
separate into rings. Combine ingredients and toss with dressing. Let marinate at
least an hour. Serve on lettuce leaves on individual plates.
For the dressing, combine ingredients and whisk together. Use just enough to
coat the salad ingredients.
Serves 8-10.
EASY BAKED CHICKEN AND RICE
1 can (10 3/4 oz) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp. paprika (divided)
1/2 tsp. pepper (divided)
2 boned, skinned chicken breasts
1/4 tsp. salt
Preheat oven to 375.
In an 8???x8??? baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4
tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4
tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake
45-60 minutes.
CHEESEBURGER SOUP
1/2-1 pound of ground beef (depending on how filling you want it to be!)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces mushrooms, cleaned and sliced (optional)
3-4 cups chicken or beef broth
2-3 potatoes, peeled and diced
1 tsp dried basil
1 tsp dried parsley
salt and pepper to taste
2 Tbs butter
1/4 cup flour
1 1/2 cups milk
8 ounces American cheese, cubed
1/4 cup sour cream (optional)
Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add
the carrots, celery, and garlic and cook about 5-10 minutes, then add the broth,
potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so.
Timing's not essential as long as the vegetables are cooked!
Make a white sauce. Melt the butter, slowly add the flour, stirring constantly
and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring
constantly. Turn the heat up and simmer a few minutes until thick. Stir into the
soup. Add the cheese and stir until melted. Just before serving, stir in the
sour cream if using.
Goes great with biscuits or crackers!
TOMATO-SHELLFISH SALAD
2 tablespoons chopped fresh parsley
6 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves -- minced
3/4 pound cooked medium shrimp -- peeled and deveined
2 cups diced tomato
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
Combine the first 5 ingredients in a medium bowl; stir with a whisk until
well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and
chill.
Servings: 8 Serving Size: 3/4 cup
QUICK BEEF AND RICE
1 pound ground beef or turkey
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of mushroom soup
Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and
water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.
Options: You can leave out the cream soup if you don't have it. If you don't
have any onion soup mix, saut?© an onion and add 2 tsp. beef bouillon instead.
EASY BAKED CHICKEN BREASTS
4 bone-in chicken breasts
Garlic powder
Salt and pepper to taste
1/4 cup Worcestershire sauce
Spray or rub just a bit of olive oil one each breast. Sprinkle the chicken
breasts with garlic powder, salt and pepper. Place in a baking dish skin side
up. Pour the Worcestershire sauce over them. Cover tightly with foil.
Bake at 375 for 45 minutes. Remove the foil and bake another 15 minutes, or
until done.
Variation: Instead of Worcestershire sauce, sprinkle with brown sugar.
SPAGHETTI-VEGETABLE SALAD
1 lb spaghetti
1 cup cucumber, diced
1 cup tomato, seeded and diced
1 cup onion, diced
1 cup celery, diced
1 cup green pepper, diced
1 pkg pepperoni (about a lb.)
12 oz Swiss cheese, grated fine
1/2 bottle Schilling Salad Supreme
1 bottle (12 oz) Italian dressing
Break spaghetti in thirds. Place in kettle of boiling water. Cook as directed.
Dice all vegetables.
Combine vegetables, cooked spaghetti, pepperoni. cheese, salad seasoning, and
Italian dressing. Toss lightly.
Refrigerate until ready to serve.
Makes 6 to 8 servings
HOMEMADE HAMBURGER SEASONING MIX
1 1/4 tsp. black pepper
1 Tbsp. garlic powder
2 Tbsp. dried parsley
1/3 cup instant onion
3 Tbsp. onion powder
1 Tbsp. salt
1 2/3 cup dry milk
3 1/2 Tbsp. beef bouillon
Use 1/2 cup for each pound of ground meat. Add after browning and draining
ground meat.
ANGEL HAIR PASTA WITH OLIVE OIL AND GARLIC
8 ounces angel hair pasta
1/4 olive oil
2 -3 large cloves of garlic, minced
Grated Parmesan cheese
Boil the water for the pasta and heat the oil in a small pan. When the water
boils and you add your pasta, stir it quickly so it doesn't stick.
Add the minced garlic to the oil. Do not overheat or the garlic will taste bad.
You just want it softened and warmed.
Drain the pasta. Mix with the oil and garlic and top with grated Parmesan
cheese.
CREAM OF BROCCOLI SOUP
4 cups chicken broth
1.5 cups water
a chopped onion
two 10 oz packages of frozen chopped broccoli
1/3 cup of oatmeal
1/8 tsp nutmeg
a dash of cayenne pepper
black pepper to taste
1 cup of half and half or milk (optional)
Put everything except the half and half in a pot and bring it to a simmer. Cook
for about 15 minutes.
Blend the soup together. ( I use my hand-immersion mixer thingie.)
Add the half and half and warm up. Serve.
SESAME NOODLES SALAD
I love this stuff, too! Keeps really well so it is ideal for serving one or two.
I enjoy adding marinated artichokes to this.
3 T. crunchy Peanut butter
3 T. warm water
1 T. sesame oil
1 tsp. ground fresh ginger
1 tsp. chopped garlic
1 tsp. honey or sugar
3 tsp. soy sauce
1 lb. pasta
chopped scallions
While pasta is cooking, mix all of the ingredients in a large bowl. When the
pasta is cooked, drain, and mix with sauce. Chill for a few hours before
serving. They are best cold!! Garnish with scallions just before serving.
Serves: 4
PEANUT BUTTER PIE
(no cook)
15 Oreo or Hydrox cookies crushed
?? cup of butter melted
For Crust:
Mix cookies and butter and press into sides and bottom of a pie pan. Bake at 350
degrees for 8 minutes.
(1) 8 ounce package of cream cheese at room temperature
1 ?? cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons unsalted butter
1 ?? cup of chilled whipping cream
1 tablespoon vanilla (use artificial vanilla)
In a large bowl with an electric mixer, beat peanut butter, ?? cup of sugar
melted butter and cream cheese. With clean dry beaters beat cream with remaining
sugar until you get peaks. Stir ?? of cream mix into peanut butter mix then fold
n remaining cream. It will be thick. Spoon into pie crust and refrigerate until
firm.
FROSTY FRUIT SMOOTHIE
Serves 2
Ingredients
1 medium banana, peeled and cut into chunks
1 cup orange, pineapple, grape, apple, or cranberry juice, chilled
1/2 cup fat-free milk
1 teaspoon vanilla
3 ice cubes
Directions
1. In a blender container combine the banana chunks, chilled fruit juice, milk,
vanilla, and ice cubes. Cover and blend until frothy. Pour mixture into glasses.
Serve immediately. Makes 2 servings.
Nutritional Information
Nutritional facts per serving
calories: 138, total fat: 1g, saturated fat: 0g, cholesterol: 1mg, sodium: 34mg,
carbohydrate: 30g, fiber: 2g, protein: 4g, vitamin C: 113%, calcium: 9%, iron:
3%
FAST AND EASY HONEY-BAKED APPLES
4 large baking apples
1 small banana, chopped
1/3 C. cranberries, chopped
3 T. honey
3/4 t. ground cinnamon
4 T. water
Remove cores from apples and enlarge holes slightly to allow for filling. Peel a
strip off the top of each apple. Place each apple in a 6-ounce custard cup.
Combine banana, cranberries, honey, and cinnamon. Fill centers of apples. Pour 1
tablespoon water over each apple.
Cook, uncovered, in microwave oven for 5 to 7 minutes, or until nearly tender.
Let stand until cooled slightly.
Servings: 4.
AMBROSIA DESSERT
1 (16-ounce) can pineapple chunks
1 (8-ounce) can crushed pineapple
1 (4-serving-size) package instant pistachio pudding mix
1 cup each: shredded coconut or chopped walnuts or pecans
1 (12- to 16-ounce) container nondairy whipped topping, thawed
1 cup miniature marshmallows
Drain pineapple chunks and crushed pineapple. Reserve liquid for another use.
Sprinkle pudding mix on top. Let mixture set for three minutes.
Combine coconut and nuts; fold into pineapple mixture. Slowly blend in whipped
topping and marshmallows.
Refrigerate at least 2 hours before serving.
To really perk up this dish, add a small jar of drained maraschino cherries.
Also, you can make individual servings in pretty sherbet or wine glasses and
sprinkle with a dash of cinnamon sugar for a beautiful presentation. Any way
served---I love this stuff!
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Publisher's Choice...
CHICKEN IN CREAMY MUSHROOM SAUCE
(
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roomSauce.jpg" target="new">photo)
The beauty of this elegant entree is that it's on the table in twenty
minutes??”making it perfect for a weeknight company dinner.
4 skinless, boneless, chicken breasts (4 ounces each)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
8 ounces mushrooms, sliced (about 2 1/2 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
3/4 cup whipping cream
1. Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt and pepper
together on waxed paper. Coat chicken with flour mixture. Shake off excess.
2. Melt butter in large skillet over medium-high heat. Add chicken and cook
until golden brown, about 3 minutes per side. Remove and set aside; cover to
keep warm.
3. Add mushrooms and white wine to skillet. Cook, stirring continually, for
about 2 minutes. Add parsley and whipping cream. Cook over low heat, stirring
continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
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