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A to Z Recipes Newsletter
July 13, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning and welcome to your Wednesday installment of A to Z Recipes.
Before we get on to Linda's issue, we have some greetings to pass around.
First, yesterday was the birthday of Sandra in
Florence, AL. Some of us celebrated her day in the
QT Discussion Forum.
Next, tomorrow will see Anjali of Great Falls, VA
and Pats in Morristown, AZ a year older. I
will have a little something for all of them on Friday in a special birthday issue.
Won't you send them a personal message? You do not have to sign up or
register. Just type in your message and the birthday girls will see it. You may
use this handy QT
Discussion Forum web link. Now, on to Linda...
Hi from Linda in Michigan. When I was a kid, we would go visit my Uncle Al, Aunt
Shirley and cousin Allan in Chicago. I thought that he was the luckiest kid
alive.
He lived right down the block from the Kool-Aid Factory. I had no clue that his
mother bought Kool-Aid from the store, just like my mom in Detroit did. I
thought that he must have an endless supply direct from the factory. Kool-Aid
was my drink of choice back then. We couldn??™t afford soda pop??¦but I didn??™t know
that. I just knew that a pitcher of ice-cold Red Kool-Aid was always in the
fridge. On really hot days my mom would let us set up a kool-aid stand in front
of the house. Mom supplied the Kool-Aid, the sugar and the cups. We sold the
cups to each other for pennies, and declared ourselves rich when we got to 25
cents. We then closed down the stand, drank the remaining Kool-Aid, and went to
the 25 cent movies the next day. Now I find that you can cook with Kool-Aid! I
found some great treats for you to try. Go buy some of those bright little
packages, and cook yourself a meal??¦.or fill up that pitcher and pour yourself a
big glass of memories.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Kool Aid
By Stacey Tolbert
When I was a bra-less, fearless, tree-climbing girl-child, every other child I
knew who liked Kool-Aid always wanted the red Kool-Aid. It's not that we didn't
like the other flavors, its just that red was the best. The one. The most sought
after. The ultimate. When asked, "What flavor?" no child ever actually named the
flavor, just the color. In our subliminal, we were giving it personality. It was
vibrant. Passionate. And let's not forget sweet. The amount of sugar had to be
just right, though.
Too much sugar, the amount that makes your mouth pucker and lips smack and your
taste buds cringe, would ruin it.
Our mothers and grandmothers and "aunties" knew exactly how to make that red
Kool-Aid; they taught us how to make it and it was "good."
No one can deny the strength, resilience and self-determination of Black Women.
It??™s what makes us the BOMB and its what makes us the BALM.
I relate this "essence" to the careful balance of ingredients in that perfect
batch of red Kool Aid.
However, somewhere between ages 8 and 35, Black women lose the ability to make
"good red Kool-Aid." We add entirely too much "sugar" to take away the
bitterness in our lives to restore in us some sense of what we come to lack,
such as faith in a higher power, assertiveness, the time and space to listen to
our still small voices and self-love, the love that makes us want to pamper
ourselves and enjoy the unique inner and outer beauty that we were given. We try
to sugar-coat reality with bad love choices, misinformation about ourselves,
stereotypes, promiscuity, and allowing abuse to control and ultimately destroy
our lives.
Over time, we actually forget how to create that perfect balance of ingredients.
We forget what elements make for a happy, healthy existence. We forget how to
make the "good ole fashioned," sweet, simple red Kool-Aid. We stop making life
sweet and simple. We stop making it. We stop. And our daughters and nieces grow
up wanting a mere skewed, bitter imitation of what used to be. It's time to
remember ladies (and gentlemen) to return to the basics. To "refill" our cups
with the good things that have been taken away from us and replenish our empty
vessels with those once healthy things we've willingly given away. . . . Make
yourself stop, put your feet up and enjoy a mental glass of Kool-Aid.
Help make us NUMBER ONE !
Kool-Aid
The following was posted by Ron Gregory, who obtained it from Kraft General
Foods. Additions were made by Lynn Wiegard, Jane Murray and Doug Adcock.
"When he was just 11, Edwin Perkins had the idea of becoming a businessman. He
sent for a pamphlet called 'How To Become a Manufacturer.' It must have inspired
him, for some 20 years later he was running a 125-product line business out of
Hastings, Nebraska. The line ran the gamut from perfumes and toothpaste to
flavorings and household products. But the most popular item was a small bottle
of flavored syrup called Fruit Smack. "This soft drink syrup was expensive to
market because transportation and glass breakage added heavily to the costs of
manufacturing and advertising. So in 1927 Perkins decided to remove the water
and bottle and offer the concentrated beverage powder in convenient envelopes.
He also changed the name to Kool-Ade. The name was soon altered again, to the
now familiar Kool-Aid. This attempt at changing the name ran into difficulty, as
in 1914 a Lewis, Iowa based Drug Store owner and Chemist named Jake Ross
invented and patented a little known lemon flavoured drink, which he called
"Kool-Aid". Perkins bought the patent off of Ross, and the current incarnation
of Kool-Aid was founded. A few years later the company moved to Chicago and
discontinued all other products to turn its attention entirely to Kool-Aid
instant soft drink mix. By 1939, the Perkins Chicago factory was doubled and
additional employees were hired. "In 1953 the Perkins Products Company became
part of General Foods Corporation. About that time, print ads for Kool-Aid mixes
showed the soft drink in a large pitcher with a design drawn on the surface
condensation -- a heart, a 5-cent symbol or a smiling face. The smile became the
favorite, and from 1954 it was used on pitchers in all advertising. It was also
in 1954 that Kool-Aid began being produced and distributed in Canada. When
presweetened Kool-Aid came out in 1964, the package carried an illustration of
the now well-known rounded pitcher with the smiling face. At that time both the
shape and the smile were registered. "As the demand for Kool-Aid increased,
additions have been made to the original line of six flavors. There are flavored
mixes to be dissolved with sugar in water and ice. There are also sugar-
sweetened mixes, available in packages and canisters. Kool-Aid sugar free mixes,
sweetened with NutraSweet, come in both packages and canisters. And now we have
Kool-Aid Koolers, ready-to-drink juice drinks, in convenient 8.5 ounce
containers." The six original flavours were Grape, Lemon Lime, Cherry, Orange,
Raspberry, and Strawberry.
Help make us NUMBER ONE !
30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would
like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an
entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those
family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your
submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or
Less!
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 your favorite theme recipes in ONE email. If
the number of recipes submitted by readers 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 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 (ALL caps or NO caps) 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or
Less!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
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Please send your request using this link. Tell us some basic
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and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Help make us NUMBER ONE !
Maggie sent me this one. (She also sent one that I can??™t print! LOL)
Why can't blondes make Kool Aid?
Because they can't figure out how to get eight cups of water into that tiny
little package.
10 Rejected Flavors Of Kool-Aid
Author: Unknown
1. Drunkenberry Punch
2. Strawberry Escargo
3. Tastes Like Teen Spirit
4. Toxic Yellow Surprise
5. Roadkill Red
6. Rocka-fishy Tuna
7. Chocolate Fudge Ripple
8. Picklejuice
9. Shrimp Cocktail
10. Sea Monkeys!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
ORANGE BBQ PORK RIBS
Source: Kraft Foods
1 cup Kraft original BBQ Sauce
3 Tablespoons Orange Kool-Aid
4 pounds pork spare ribs
Preheat grill to medium-high heat. Mix BBQ sauce and drink mix until well
blended. Place half of the ribs each in a single layer in center of sheet of
heavy duty aluminum foil. Spoon sauce mixture over ribs.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for
heat circulation inside.
Place packets on grate of grill; cover with lid. Grill 1 hour and 30 minutes, or
until ribs are very tender. Remove from foil. Skim fat from sauce and serve.
KOOL-AID POPCORN
Source: Recipe Cottage
2 cups sugar
1 cup light syrup (white corn, Karo)
2/3 cup margarine
2 pkg. Kool-Aid
1 tsp soda
Boil the sugar, syrup and margarine together for 3 minutes. Stir in soda and
Kool-Aid. Pour over 6 quarts of popcorn. Bake at 225 F for 45 minutes, stirring
every 10 minutes. Remove from the oven and break up immediately.
KOOL-AID SHERBET
1 cup granulated sugar
1 envelope Kool-Aid (flavor of your choice)
3 cups milk
In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow
freezer container; cover and freeze for 1 hour or until slightly thickened.
Transfer mixture to a mixing bowl; beat until smooth. Return to freezer
container; cover and freeze until firm.
Remove from the freezer 20 minutes before serving.
Yields about 3 cups
FROZEN LEMON KOOL-AID PIE
Source: Recipe Cottage
1 small container Cool Whip (Whipped Topping)
1 can of Eagle Brand condensed milk
1 envelope of lemonade or pink lemonade Kool-Aid
1 graham cracker crust
Fold together the milk, Kool-Aid, and whipped topping, and pour into the crust.
Refrigerate until firm (about 2 hours)
KOOL-AID JELLY
Source: Recipe Cottage
1 envelope Unsweetened Kool-Aid
3 cups water
1 box Sure Jell Light
3 cups sugar
Stir Kool-Aid and water together until dissolved. Combine powdered pectin with
1/2 cup of the 3 cups of sugar; stir into Kool-Aid and set aside. Gradually stir
in sugar, stirring until dissolved.
Pour into clean dry plastic containers and cover. Let stand at room temperature
overnight. Store in freezer. Makes 4 - 8 oz. jars.
KOOKY KOOL-AIDT (sp) FUDGE
Source: Original recipe (c) 1997 T. Skaarup. May be copied without modification.
All rights reserved.
1/4 C. butter or margarine (1/2 stick)
2 1/2 C. sugar
2/3 C. evaporated milk (or small 5 oz. can)
10-12 oz. white Chips
6-7 oz. Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of
mini-marshmallows)
1 tsp. unsweetened Kool-Aid (Orange, Grape, Lemon, Strawberry or any unsweetened
flavor) (1 package is plenty)
1 C. chopped nuts or dried fruits (you could use dried chopped apples etc.)
Line a 9-inch square pan with aluminum foil and set aside.
Place white chips into Pyrex glass dish (or a 3-quart saucepan) and set aside.
Set butter aside to warm.
Heat milk over medium heat until warm, then add sugar. Bring to a rolling boil
(medium-high) while stirring constantly with a hand mixer (or wooden spoon). Add
marshmallow creme and butter. Bring back to a boil for [5] full minutes by the
clock (start timing once the boil resumes). The mixture will start to turn a
little brown during the boil. If you get brown flakes in the mixture, then turn
down the heat a little (e.g. down to medium from medium-high) and continue to
stir.
One minute prior to end of the boil add 1 teaspoon (about half a package) of
Kool-Aid mix. Stir in well. Remove from heat and pour hot mixture over chips
without scraping the sides of the hot saucepan. Mix until chips are melted then
mix in almonds. Pour into prepared pan. Cool at room temperature. Remove from
pan, remove foil, cut into squares.
NOTE: If recipe is doubled, then use a very large saucepan since the marshmallow
creme will expand when heated. Boil for 8 minutes (by the clock) after the boil
resumes instead of the usual 5 minutes.
Help make us NUMBER ONE !
KEY LIME KOOL-AID CHEESECAKE
Source: Forumlowcarb.org
To avoid the NutraSweet in Sugar-Free Jell-O, I use unsweetened Kool-Aid as
flavoring in my cheesecake.
1 pkg unsweetened Kool-Aid (I used Lemon/Lime - any flavor could be used)
1 packet plain gelatin (Knox)
1/4 cup water
3/4 cup liquid - I juiced a lime and added water to measure 3/4 cup
1/2 cup pourable Splenda
16 oz cream cheese (room temperature)
Sprinkle gelatin over 1/4 cup water. let soften for 5 minutes. boil the
remaining 3/4 cup liquid. pour into gelatin and stir until completely melted.
add Kool-aid powder. Stir well.
Put cheese into mixer and start beating. add the gelatin and Splenda. Beat until
very creamy.
I put about 1-2 tbs of this mixture into muffin papers (the foil kind) and then
chilled. You could use any nut crust in a springform pan also but that changes
the carb count.
I got 16 to 20 of these from a batch.
Carb count is about 2-2.5 per muffin paper. Total for batch - ~46.
These disappeared quite quickly at our Christmas party (most of the people that
ate them were not LCers but they really liked them). I decorated them with a
fresh raspberry. Looked pretty and Christmassy...
Help make us NUMBER ONE !
EASY BAKE OVEN CAKE MIX (For a child??™s Easy Bake Oven)
Source: Thefunplace.com
CHILDREN??™S LEMON CAKE MIX
1 c. sugar
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 t. lemon Kool-Aid
1/3 c. vegetable shortening
Combine dry ingredients. Cut in shortening. Spoon ?? * mixture into about 12
sandwich bags. I then put all the little bags into a freezer bag. Zip it up and
store it on the shelf in the pantry. It will keep for about 6 months.
*Note: I think that they mean ?? cup. ~Linda
To have your little one make a cake:
Mix 1 package of mix with 1 tablespoon of water. Stir well until smooth. Bake in
greased pan in easy bake oven until slightly brown.
Child's Chocolate Cake Mix
All ingredients are the same except replace the 1t. lemon Kool-Aid with 3
Tablespoons of baking cocoa (the unsweetened kind).
Help make us NUMBER ONE !
GRILLED FRUIT SALAD
Source: Kraft Foods
?? cup reduced fat or light sour cream
1 tablespoon orange Kool-Aid
?? teaspoon ground red pepper
1 medium pineapple, pealed, cored, and cut into wedges
1 medium mango, pealed, pitted and cut into wedges
1 medium papaya, peeled, seeded and cut into wedges
2 medium bananas, diagonally sliced
Preheat greased grill to medium-high heat. Combine sour cream, Kool-Aid and red
pepper until well blended. Cover, Refrigerate until ready to use.
Grill fruit six minutes until light-browned on both sides, turning over after 3
minutes.
Arrange fruit on platter. Serve immediately with the sour cream mixture. Or,
cover and refrigerate the fruit platter and the sour cream mixture separately
until ready to serve. Spoon sour cream mixture over fruit just before serving.
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