Publisher's Desk...
Good morning and I hope this finds you well. Except for a sinus headache that has kept me up most of the night, I am fine. It’s all this gorgeous weather we’re having. The birds were singing and signs of spring were everywhere as I sat on the porch this morning waiting for my son’s bus to arrive. Personally, I’d be real happy with a couple of hours of sleep, lol. As soon as I send this issue off I will take more meds and perhaps reach enough relief for sleep before I go to work this afternoon. Let’s get on with the issue, ok?
For starters, there’s a new theme announcement in this issue. Make sure to read all about it. Even though the theme issue due out this Sunday has more participation than any before, May’s theme issue may top it. It is a great theme topic and was my first choice. You’ll see why, too!
Please see a wonderful response from Dorine in our Mail Box to Polly’s request for help being a newly-diagnosed diabetic. Dorine, I thank you for the time and effort you expended on this very important topic.
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Enjoy!
Ramblings...
WORDS OF WISDOM
There are moments in life when you miss someone so much that you just want to pick them from your dreams and hug them. Dream what you want to dream, go where you want to go, be what you want to be, because you have only one life and one chance to do all the things you want to do.
May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, enough hope to make you happy. Always put yourself in others' shoes. If you feel that it hurts you, it probably hurts the other person, too. The happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way.
Happiness lies for those who cry, those who hurt, those who have searched, and those who tried, for only they can appreciate the importance of people who have touched their lives. Love begins with a smile, grows with a kiss and ends with a tear. The brightest future will always be based on a forgotten past, you can't go on well in life until you let go of your past failures and heartaches. When you were born, you were crying and everyone around you was smiling. Live your life so that when you die, you're the one who is smiling and everyone around you is crying.
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Did You Know?...
Here's the Scoop on Healthy Potatoes
The U.S. Potato Board recently surveyed consumer attitudes to determine how much we know about the nutritional profile of a potato.
Using focus groups and a "nationally projectable" survey of 1,000 adults, they asked consumers to compare the vitamin and mineral content of a potato vs. other vegetables.
Only 6% of those polled knew that potatoes were an "excellent" source of vitamin C, the potato board reported. A medium (5.3- ounce) potato provides 45% of the recommended Daily Value of vitamin C.
About a third (34%) of respondents knew potatoes with skins were rich in potassium; they're higher than broccoli, spinach or bananas, the potato board points out.
Two in five consumers didn't know that a medium potato has 100 calories and zero fat grams, either.
For healthful recipes and more nutrition information, visit www.healthypotato.com.
To receive a free copy of "The Healthy Potato" brochure, send a self-addressed, business-sized, stamped envelope to: Healthy Potato Recipes, 5105 E. 41st St., Denver, CO 80216.
The Milwaukee Journal Sentinel
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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.
Here is some helpful advice for Polly and others who either have diabetes or must prepare meals for someone who does. It comes to us from a2z’er Dorine who publishes “The Global Epicure” (subscription details follow).
Hi, Maggie, this is for Polly in Baltimore, who is newly
diagnosed with diabetes and confused. Diabetes is rampant in my family--both
kinds--so I have been cooking appropriately for 30 years.
Every person with diabetes has (or should have) a meal plan from the doctor,
diabetes educator or registered dietitian that is set by the American Diabetes
Association. It consists of a printed sheet specifying the number of daily
calories the individual requires and how those calories are to be distributed by
'exchanges'. Each category of exchanges includes a list of the quantities of
each food in the exchange and how much equals one exchange. For example, my
husband, a very tall man, gets 2400 calories a day on his plan and his dinner
includes 3 bread exchanges. He may have any combination that equals 3, 1 slice
of bread, 1 medium potato, 1/2 cup pasta, 1/2 cup rice--to make 3 he could have
3 of one thing or 2-3 different things. He gets 4 meat exchanges, which equals
4 ounces any animal protein. And so forth.
Some things have been found to work out better than others. Whole grains help a
person keep better control than white bread and rice. Potatoes seem to cause a
glucose spike not found even when you eat regular ice cream!
It really helps, psychologically, to slow the meal down. Start a meal with a
soup based in simple chicken broth (a 'free' exchange) and fresh low-carb
vegetables, and follow that with a mixed green salad dressed with a simple
vinaigrette. Finally have a main course with the protein and bread/carb
exchanges and another vegetable. Have some lovely fresh fruit for dessert.
Treat yourself to strawberries, blueberries, raspberries and other lovely things
so you don't feel deprived of cake and pie.
It would be a good idea to stop using 'helper' products, frozen entrees, boxed
food and the like, since manufacturers sneak in a lot of things that negatively
affect blood sugar control. Having fresh produce every day makes a huge
difference.
It also makes a big difference to eat a lot of fresh fish. It is particularly
important to have a dark-fleshed fish high in omega-3 fatty acids at least once
a week, preferably twice. These include fresh salmon, fresh bluefish, and
similar fish. Canned ones get packed with too much salt and frozen fish is
often treated with sodium as well, so fresh fish is really important.
It's a good idea to invest in a kitchen scale to weigh out meat exchanges with.
Here is a sample menu for one person:
(Assuming a low-calorie starter diet that may be modified later when control has
been developed)
First course:
Chicken broth with
2 leaves escarole, chiffonnade
1 sliced mushroom
1/3 julienned carrot
Second course:
Salad of spring green mix with homemade vinaigrette
Main course:
Small fillet of salmon poached with lemon slices
1/2 cup steamed basmati rice
2-3 flowerettes steamed broccoli
1/2 plum tomato, sliced
1-2 raw radishes
Dessert:
2/3 cup mixed fresh berries
Set the table prettily and use a nice goblet for water. Drinking plenty of
water helps control blood sugar. Garnish the glass with a lemon slice and use
seltzer water to feel more festive--again, this makes a good psychological
difference.
Treating the subject thoroughly would hog your whole ezine. You can give Polly
my email address if she wants to chat more privately and have some menu
coaching. We can talk about her favorite foods and how to make them work in her
new dietary needs. Just tell her the 1st time she writes to put A2Z in the
subject line and mention her name and yours so I don't delete it as more spam
from a stranger.
Cheers,
Dorine, PA
Subscribe to a daily free recipe ezine, The Global Epicure
global-epicure-subscribe@yahoogroups.com
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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
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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.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom’s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother’s prized recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the “family” here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and your memories associated with the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother’s Day which is May 9th, please send along your “Recipes Mom Used to Make”. Now, here is the NEW 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 May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
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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Crazy Corner...
These come from Bette, Pittsburg, CA...
PALM SUNDAY:
IT WAS PALM SUNDAY AND, BECAUSE OF A SORE THROAT, FIVE-YEAR-OLD JOHNNY
STAYED HOME FROM CHURCH WITH A SITTER. WHEN THE FAMILY RETURNED HOME, THEY WERE
CARRYING SEVERAL PALM BRANCHES. THE BOY ASKED WHAT THEY WERE FOR. "PEOPLE HELD
THEM OVER JESUS' HEAD AS HE WALKED BY."
"WOULDN'T YOU KNOW IT," THE BOY FUMED, "the ONE SUNDAY I DON'T GO, HE SHOWS
UP!"
CHILDREN'S SERMON:
ONE EASTER SUNDAY MORNING AS THE MINISTER WAS PREACHING THE CHILDREN'S
SERMON, HE REACHED INTO HIS BAG OF PROPS AND PULLED OUT AN EGG. HE POINTED AT
THE EGG AND ASKED THE CHILDREN, "WHAT'S IN HERE?"
"I KNOW!" A LITTLE BOY EXCLAIMED. "PANTYHOSE!"
SUPPORT A FAMILY:
THE PROSPECTIVE FATHER-IN-LAW ASKED, "YOUNG MAN, CAN YOU SUPPORT A FAMILY?"
THE SURPRISED GROOM-TO-BE REPLIED, "WELL, NO. I WAS JUST PLANNING TO SUPPORT
YOUR DAUGHTER. THE REST OF YOU WILL HAVE TO FEND FOR YOURSELVES."
GRANDMA'S AGE:
LITTLE JOHNNY ASKED HIS GRANDMA HOW OLD SHE WAS.
GRANDMA ANSWERED, "39 AND HOLDING."
JOHNNY THOUGHT FOR A MOMENT, AND THEN SAID, "AND HOW OLD WOULD YOU BE IF YOU
LET GO?"
FIRST TIME USHERS:
A LITTLE BOY IN CHURCH FOR THE FIRST TIME WATCHED AS THE USHERS PASSED
AROUND THE OFFERING PLATES.
WHEN THEY CAME NEAR HIS PEW, THE BOY SAID LOUDLY, "DON'T PAY FOR ME DADDY.
I'M UNDER FIVE."
PRAYERS:
THE SUNDAY SCHOOL TEACHER ASKED, "NOW, JOHNNY, TELL ME, DO YOU SAY PRAYERS
BEFORE EATING?"
"NO SIR," HE REPLIED, "we DON'T HAVE TO. MY MOM IS A GOOD COOK!"
CLIMB THE WALLS:
"OH, I SURE AM HAPPY TO SEE YOU," THE LITTLE BOY SAID TO HIS GRANDMOTHER ON
HIS MOTHER'S SIDE. "NOW MAYBE DADDY WILL DO THE TRICK HE HAS BEEN PROMISING US."
THE GRANDMOTHER WAS CURIOUS. "WHAT TRICK IS THAT?" SHE! ASKED.
"I HEARD HIM TELL MOMMY THAT HE WOULD CLIMB THE WALLS IF YOU CAME TO VISIT"
THE LITTLE BOY ANSWERED.
THE MOOD RING:
MY HUSBAND BOUGHT ME A MOOD RING THE OTHER DAY. WHEN I'M IN A GOOD MOOD IT TURNS
GREEN. WHEN I'M IN A BAD MOOD, IT LEAVES A RED MARK ON HIS FOREHEAD.
THE WATER PISTOL:
WHEN MY THREE-YEAR-OLD SON OPENED THE BIRTHDAY GIFT FROM HIS GRANDMOTHER, HE
DISCOVERED A WATER PISTOL. HE SQUEALED WITH DELIGHT AND HEADED FOR THE NEAREST
SINK.
I WAS NOT SO PLEASED. I TURNED TO MOM AND SAID, "I'M SURPRISED AT YOU. DON'T
YOU REMEMBER HOW WE USED TO DRIVE YOU CRAZY WITH WATER GUNS?"
MOM SMILED AND THEN REPLIED....."I REMEMBER."
LIFE AFTER DEATH:
"DO YOU BELIEVE IN LIFE AFTER DEATH?" THE BOSS ASKED ONE OF HIS EMPLOYEES.
"YES, SIR," THE NEW EMPLOYEE REPLIED.
"WELL, THEN, THAT MAKES EVERYTHING JUST FINE," THE BOSS WENT ON. "AFTER YOU
LEFT EARLY YESTERDAY TO GO TO YOUR GRANDMOTHER'S FUNERAL, SHE STOPPED IN TO SEE
YOU!
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Your Favorites...
APRIL FOOL’S DIRT CAKE
~Submitted by Treva, NC
Get ready to yell "April Fools" when your family sees this flowerpot served for dessert, complete with sweet worms and chocolate-flavored dirt!
1 package (9 ounces) devil's food cake mix
1/2 cup confectioners' sugar
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups milk
1 box (3.9 ounces) instant chocolate pudding mix
2 cups frozen whipped topping, thawed
8-inch plastic flowerpot
2 plastic drinking straws
2 silk flowers
8 gummy worms
Prep Time: 30 minutes plus chilling
Baking Time: 35-40 minutes
Makes 8 servings
1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray.
Prepare cake mix according to package directions. Bake until a toothpick
inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan
on a wire rack.
2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a
food processor. Process until crumbs form; set aside. Repeat with remaining cake
pieces.
3. Combine confectioners' sugar, cream cheese, butter and vanilla in a large
bowl. Beat with an electric mixer on low speed just until combined. Beat on
medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low
speed until well combined. Fold in whipped topping.
4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start
with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat
layers, ending with cake crumbs.
5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim
as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake
"dirt" just before serving.
Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.;
1g Fiber.
Tip: Frozen whipped topping can't be thawed in the microwave; thaw it in the
refrigerator. A 16-ounce container will thaw in about 6 hours.
PUMPKIN CHIFFON PIE WITH MOLASSES
~Submitted by Jessica, Corfu, Greece
1 (9") graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
1. Prepare pie shell. Refrigerate until needed.
2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.
3. Add molasses, egg yolks, milk and pumpkin; mixing well.
4. Bring to boiling, stirring. Remove from heat.
5. Transfer to medium bowl, cool, then refrigerate, covered until firm.
6. Meanwhile in small bowl, beat egg whites until foamy.
7. Gradually beat in sugar, 2 tablespoons at a time, beating well after each
addition. Continue to beat until stiff peaks form when beater is raised.
8. Beat pumpkin mixture until smooth.
9. Gradually beat egg-white mixture into pumpkin mixture, only until just
combined.
10. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See
note below.)
11. Serve garnished with whipped cream, if desired.
Note: If filling is too soft to mound when turned into pie shell, refrigerate
about 10 minutes, then turn into pie shell.
BORDEN CRACKER JACK
~Submitted by Cheryl, Chicago, IL
4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
½ cup light corn syrup
2 tablespoons molasses
¼ teaspoon salt
1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal
bowl, and place in the preheated oven. Mix all the remaining ingredients in a
saucepan stirring over medium heat. Bring the mixture to a boil and cook for 20
to 25 minutes or until you notice the mixture turning a slightly darker brown.
2. Remove the popcorn and peanuts form the oven, and working quickly pour the
caramel mixture in a fine stream over them. Then place back in the oven for 15
minutes. Mix well every 5 minutes, so that all of the popcorn is coated. Cool
and store in a covered container to preserve freshness.
Makes 4 quarts.
Source: America's Most Wanted Recipes Cookbook
VELVETY CUSTARD WITH BANANA SAUCE
~Submitted by Larry, Ontario, Canada
2 cups milk
2 eggs
¼ cup sugar
½ teaspoon rum extract
¼ cup red currant jelly
1 medium banana
ABOUT 2 HOURS BEFORE SERVING OR EARLY IN DAY:
In 2-quart saucepan with wire whisk, combine milk, eggs and sugar. Cook over low
heat until mixture thickens and coats a spoon well (do not boil or mixture will
curdle), about 20 minutes, stirring constantly. Stir in rum extract.
Spoon custard into four 8-ounce goblets or dessert dishes. Cover and refrigerate
until well chilled, about 1 hour.
TO SERVE:
In 1-quart saucepan over low heat, melt currant jelly. Remove saucepan from
heat. Dice banana; gently stir banana into melted jelly. Spoon ¼ of banana
mixture onto each serving of custard.
Makes 4 servings.
HOT CABBAGE CREOLE
~Submitted by Mary, TN
2 slices bacon, cut into 1" pieces
1 large onion, chopped
1 large green pepper, chopped
1 (28 oz) can whole tomatoes, chopped (I use diced or stewed tomatoes)
1 medium head cabbage, shredded
1/3 cup vinegar
1 tsp. salt
1/4 tsp. pepper
Dash red pepper
Fry bacon in a dutch oven. Add onion and green pepper; saute until vegetables
are tender. Add remaining ingredients; cover and bring to a boil. Reduce heat,
simmer 15 mins longer, stirring occasionally. Yield 8 to 10 servings. If
watching fat content, I do not use bacon and use oil or margarine to saute
vegetables.
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Heart Healthy...
SMOKED FISH WITH HORSERADISH SAUCE
~Submitted by Larry Holmes, Ontario, Canada
½ cup low-fat sour cream
2 tablespoons Horseradish Sauce, or more to taste (recipe follows)
smoked fish, such as salmon, trout, or whitefish, 2 - 4 ounces per person
1 medium sweet onion, finely chopped
Mix the sour cream with prepared horseradish sauce. Serve individual portions of
smoked fish, accompanied by the chopped onion and additional Horseradish Sauce.
Serves 4
Horseradish Sauce:
1 cup fresh horseradish root, peeled and cut into ½-inch cubes (see note)
¼ cup white vinegar, or more if necessary
½ teaspoon salt
Put the horseradish root cubes in a food processor and grind them to fine
particles. This will take 3 to 4 minutes. Be careful not to inhale the very
irritating fumes.
Pour the white vinegar onto the ground horseradish until it is thoroughly moist.
Season with salt and mix well.
Store the prepared horseradish in the refrigerator in a tightly covered
container and use it as a condiment.
Note: Horseradish roots are available in the produce sections of most
supermarkets. Choose a root that is firm, not one that is shrunken, limp, or
dried out. Use a vegetable peeler to remove the outer brown layer and a paring
knife to trim out any remaining peel. Then cut the firm, white flesh
with a heavy knife.
Per serving: Calories: 170; fat: 3 g (saturated fat: 2 g); (16% of calories from
fat); protein: 30 g; carbohydrates: 5 g; cholesterol: 47 mg; fiber: 0.5 g
Source: The Healthy Kitchen, Andrew Weil, M.D., and Rosie Daley
List Price: $24.95
Price: $17.47
You Save: $7.48 (30%)
This item ships for FREE with Super Saver Shipping.
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For Two...
SENSATIONAL STRAWBERRY SALAD
Serves 2
~Submitted by Jean, Syracuse, NY
Lettuce, washed and pulled
1 cup hulled strawberries, cut in half
1 small can mandarin oranges
Arrange cut lettuce on salad dishes; layer strawberries over lettuce. Add
oranges. Sprinkle with caramelized nuts. Add dressing, toss, and enjoy.
Caramelized Nuts:
2 Tbs sugar
1/2 - 3/4 cup shelled walnuts, broken into pieces
In saucepan, over medium heat, combine walnuts, sprinkled with sugar. Cook (and
stir) until sugar caramelizes to coat the nuts. Remove from heat and spread (and
separate) nuts on wax paper to cool.
Dressing:
1/4 cup vegetable oil
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
dash of pepper
4 or 5 drops of hot sauce - more or less, to taste
Place all ingredients in container, cover with lid, and shake.
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Publisher's Choice...
PINK LEMONADE PIE
Serves 8
Graham Cracker Crust (below)
1 quart vanilla ice cream, softened
1/2 can (12-ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired
1. Make Graham Cracker Crust.
2. Mix ice cream, lemonade concentrate, whipped topping and a few drops food color in large bowl. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
Graham Cracker Crust:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
Heat oven to 350ºF. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.
1 Serving: Calories 360 (Calories from Fat 170); Fat 19g (Saturated 7g); Cholesterol 30mg; Sodium 230mg; Potassium 180mg; Carbohydrate 45g (Dietary Fiber 1g); Protein 3g
% Daily Value: Vitamin A 12%; Vitamin C 2%; Vitamin D 10%; Calcium 10%; Iron 2%; Folic Acid 2%
Source: Betty Crocker Kitchens
Dinner on Hand
Easy Everyday Recipes You Can Make Tonight
by Kraft Kitchens. It's 6 o'clock. You look in the refrigerator.
You check the pantry. What can you make for dinner? The Kraft
Kitchens have the answer with scores of sure-to-please solutions
to the everyday dinnertime challenge.
List Price: $15.95
Price: $11.17
You Save: $4.78 (30%)
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