Publisher's Desk...
Good morning. What a great day, huh? Heck, any day you check the newspaper
and not find your name in the obituaries has great possibilities! It's your
first clue: the rest is up to you.
We have some great recipes in this issue. I know, I say that every day...and
mean it. There are a few in here that make the mark for me as a "keeper". I try
to weed out recipes that, on sight, make me say "now, that won't happen!" so you
won't find any of those here. We also have plenty else to keep you busy
including a nifty meat loaf idea, something (sweet) in our Mail Box, and
some funnies that are all from the guys today. Have a great day. Keep
your name out of the newspaper.
"It is a requirement that items sent for posting NOT be from other newsletters."
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Thought For The Day
Shared by Bette, Pittsburg, CA
Pythagorean theorem : 24 Words
The Lord's Prayer : 66 Words
Archimedes' Principle : 67 Words
The 10 Commandments : 179 Words
The Gettysburg Address : 286 Words
The Declaration of Independence : 1,300 Words
The U. S. Government regulations on the sale of cabbage : 26,911 Words
(Ahhh...the power of government.)
Source: http://www.cybersalt.org/cleanlaugh
Please visit my web page featuring my new column, the SFPNN Link of the Week at http://www.sfpnn.com/aunt_bette.htm and be sure to
check out some of our other authors, too.
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Did You Know?...
Meat Loaf Magic
Shared by Jean, Syracuse, NY
I like making meat loaf in muffin tins. It's easier to portion out servings that way, and the kids think it's fun. I told my mom about it and she now cooks it for my grandfather that way. She freezes the individual loaves, so all he has to do is take one out, thaw in the fridge and reheat at dinner. No waste!
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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.
From Rosie, Wisconsin...
"Congratulations to your son in his achievements. It is great to see a
youngster achieve greatness, and it is greatness."
Oh, Rosie...
Thanks so very much! I read your email to Trey and he beamed! If you only knew
how many years hardly a day went by without me receiving calls from his school,
asking that I pick him up...or that he was in serious trouble. He has
blossomed into a truly sweet and, quite simply, amazing young man. People
who knew him then hardly recognize him today. I am so very proud of him. And I
am grateful for your kind words and addressing the email as Mail Box for
all to see.
~Maggie~
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Great Southern Recipes And More
Get Over 22 Great Cookbooks And More.
Enjoy The True Tastes Of Down Home Southern Cooking!
Click Here!
Discussion Forum
A to Z Recipes Family Reunion Plans
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. If you live near one of these cities, maybe some of us can finally meet, face to face.
How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:
-Wednesday morning, June 23rd, Biloxi, MS
-Saturday morning, June 26th, Orlando, FL
-Tuesday morning, June 29th, New Orleans, LA
If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.
I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.
What about a catered affair one day? WOW!!!
Come on, folks. Let's chat...
Discuss a2z Family Reunion
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
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.
Next Monthly Theme...
Fire Up That Grill!
What a perfect June theme topic. Yes, in most parts of the a2z world, the weather will be conducive to that all-time favorite type of cooking: outside on the grill. And, in honor of fathers everywhere, what better way to please his palate than stock up on some great recipes for him to prepare? Dads are not always the first to rush into the kitchen after a hard day at work and prepare dinner. But, on weekends when everyone is relaxed, he will fire up that grill and cook. It would be particularly nice of you were able to share some recipes your special dad actually uses, but also great if you simply want to send along some for all of us to enjoy. Your submissions can also include side dish recipes that are accompaniments to your favorite grilling recipes. Let's have a great June theme by sending in some favorites today for when you Fire Up That Grill!
Note: Because the American holiday of Memorial Day is on May 31st and an ideal time to use your theme recipes, we will post the June theme while still in the month of May. And, we normally ask that only two recipes be submitted for theme issues. Because you may have some tasty side dishes for this theme, you may send those along with your two entree submissions. Ready, set, get firing!
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 (plus side dishes) 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 June's theme issue is Friday, May 28th.
Theme recipes must have subject: "Fire Up That Grill!" and will be posted on Sunday, May 30th.
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.
"It is a requirement that items sent for posting NOT be from other newsletters."
Hand-Crocheted Cotton Coverlets and Matching Sheet Sets
Crazy Corner...
All from the guys today!
Gates vs GM
Shared by Richard, Bradenton, FL
For all of us who feel only the deepest love and affection for the way computers have enhanced our lives, read on. At a recent computer expo (COMDEX), Bill Gates reportedly compared the computer industry with the auto industry and stated, "If GM had kept up with technology like the computer industry has, we would all be driving $25.00 cars that got 1,000 miles to the gallon."
In response to Bill's comments, General Motors issued a press release stating: If GM had developed technology like Microsoft, we would all be driving cars with the following characteristics (and I just love this part):
1. For no reason whatsoever, your car would crash twice a day.
2. Every time they repainted the lines in the road, you would have to buy a new car.
3. Occasionally your car would die on the freeway for no reason. You would have to pull over to the side of the road, close all of the windows, shut off the car, restart it, and reopen the windows before you could continue. For some reason you would simply accept this.
4. Occasionally, executing a maneuver such as a left turn would cause your car to shut down and refuse to restart, in which case you would have to reinstall the engine.
5. Macintosh would make a car that was powered by the sun, was reliable, five times as fast and twice as easy to drive - but would run on only five percent of the roads.
6. The oil, water temperature, and alternator warning lights would all be replaced by a single "This Car Has Performed An Illegal Operation" warning light.
7. The airbag system would ask "Are you sure?" before deploying.
8. Occasionally, for no reason whatsoever, your car would lock you out and refuse to let you in until you simultaneously lifted the door handle, turned the key and grabbed hold of the radio antenna.
9. Every time a new car was introduced car buyers would have to learn how to drive all over again because none of the controls would operate in the same manner as the old car.
10. You'd have to press the "Start" button to turn the engine off.
11. Please share this with your friends who love - but sometimes hate - their computer.
State Fair
Shared by Stoney, Mount Hope, WV
A guy met a girl at the state fair, and she invited him back to her place for the night.
When they arrived at her house, they went right into her bedroom. The guy noticed that the room was
filled with stuffed animals. There were hundreds of them all over the place. Giant stuffed animals were on top of the wardrobe. Large stuffed animals were on the bookshelf and on the
windowsill, and a lot of smaller stuffed animals were on the bottom shelf.
Later, after they had sex, he turned to her and asked confidently, "So... how was I?"
"Well," she said, "You can take anything from the bottom shelf."
"...But, Officer!"
Shared by Larry Holmes, Ontario, Canada
Returning from a trip to visit my grandmother in Canada, I was stopped by a state trooper in New York for exceeding the speed limit. Grateful to have received a warning instead of a ticket, I gave him a small bag of my grandmother's delicious chocolate chip cookies and proceeded on my way.
Later, I was stopped by another trooper. "What have I done?" I asked.
"Nothing," the trooper said, smiling. "I heard you were passing out great chocolate chip cookies."
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
WINTER CABBAGE SOUP
~Submitted by Tena, MO
1 small cabbage, cored and chopped fine
6 slices bacon, chopped
white and pale green parts of 1 large leek, chopped and washed thoroughly (about 1 ½ cups)
¼ cup flour
2 large russet potatoes, diced
1 quart chicken broth
2 carrots, chopped
¼ cup dry white wine
1 tablespoon sugar
1 teaspoon caraway seeds
1 cup half and half
¼ cup chopped fresh dill
Blanch cabbage 2 minutes in boiling salted water and drain. Cook bacon over moderate heat until crisp. Add leek and cook, stirring, until softened. Stir in flour and cook mixture, stirring, 3 minutes. Peel and dice potatoes. Add broth to kettle in a stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar, and caraway seeds. Bring soup to a boil and simmer, covered, until vegetables are tender, 30-40 minutes. In a blender, puree soup in batches until smooth and return to kettle. Stir in half and half and simmer soup, stirring occasionally, 15 minutes. Stir in dill and salt and pepper to taste.
Makes about 8 cups.
MICRO BEEF AND VEGETABLES
~Submitted by Carol, No. CA
2 cups frozen broccoli and carrot combo
1/2 lb. boneless beef top round
1 onion, chopped
2 cloves garlic, minced
1/3 cup water
2 Tbsp. soy sauce
1/8 tsp. hot pepper sauce
1 tsp. cornstarch
Microwave vegetables as directed on package and drain well. Slice beef into thin strips and place in 2 quart microwave safe casserole dish. Add onion and garlic and covered with waxed paper. Microwave on high for 2-3 minutes until beef is no longer pink, stirring once during cooking time.
Combine water, soy sauce, hot pepper sauce and cornstarch in small bowl, stirring well with wire whisk to blend. Add to beef mixture and stir to combine. Microwave, uncovered, on high for 2-3 minutes or until mixture thickens, stirring once during cooking time. Add vegetables and microwave, uncovered, on high for 1-2 minutes longer or until mixture is thoroughly heated. Let stand 3-5 minutes before serving.
3 servings
Source: Pillsbury
CONGEALED CHICKEN SALAD
~Submitted by Treva, NC
A wonderful salad for holiday parties. Serve with plenty of crackers.
1 (4 pound) whole chicken
1/2 cup chopped sweet pickle
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of mushroom soup
2 (.25 ounce) envelopes unflavored gelatin
1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.
BURGERS FLORENTINE
~Submitted by Barbara, Chula Vista, CA
1 10-ounce package frozen chopped spinach
1/2 cup small curd cream style cottage cheese
Dash salt
1 beaten egg
1/3 cup fine dry bread crumbs
1 1/2 teaspoons salt
2 pounds ground beef OR ground pork
1/2 cup tomato sauce
1/4 cup dry red wine
2 tablespoons chopped green pepper
2 tablespoons chopped onion
Cook spinach according to package directions; drain well. Stir in cottage cheese and the dash salt; set aside.
In bowl combine egg, bread crumbs, and the 1 1/2 teaspoons salt. Add ground beef OR ground pork; mix well. On waxed paper shape meat mixture into sixteen 1/4 inch thick patties. Place about 2 tablespoons spinach mixture atop each of 8 patties to within 1/2 inch of edge. Top with remaining patties and seal edges. Place filled meat patties in 13x9x2 inch baking pan. Bake, uncovered, in 375 degree oven for 30 to 35 minutes. Drain off fat.
Meanwhile, in small saucepan combine tomato sauce, wine, green peppers, and onion. Bring to boiling; reduce heat. Simmer, uncovered for 8 to 10 minutes. Spoon tomato mixture over burgers.
Makes 8 servings.
CHEESE BLINTZES
Pancakes (blintzes)
~Submitted by Anita, Battle Ground, WA
1. Beat: 3 eggs; add: 1 1/2 cups milk
2. In a bowl put: 1 cup sifted flour, 1/4 tsp salt and 2 tsp sugar.
3. Add the milk/egg mixture to dry ingredients and beat until smooth. Add: 1 tsp melted butter and let stand 30 minutes.
4. Heat a 7" skillet and grease with a little butter.
5. Pour in enough batter to thinly cover the bottom. Tilt to spread the thin coating of batter.
6. Bake until underside is browned. Turn out, browned side up, on a clean towel. Stack pancakes until all of them are made. (about 16)
Filling:
Mix together: 2 cups cottage cheese, drained (put in large sieve and press out any liquid with back of wooden spoon), 2 egg yolks, 2 Tbs. sugar, 1/4 tsp vanilla extract, 1/4 tsp nutmeg and 1/2 tsp. salt. (I put mine in the processor to make smooth)
Presentation:
1. Place 1 Tbs. of cheese filling in the center of the browned side of each pancake (or blintz). Fold ends in, then roll up.
2. Heat in a skillet: 2 Tbs. butter. Brown blintzes in it on all sides. An electric skillet works well for this.
3. Serve hot and crisp with sour cream spooned on top for lunch or cherry preserves for dessert, or cherry pie filling with a dollop of sour cream.
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Heart Healthy...
MARINATED POTATO-AND-ARTICHOKE SALAD
The contrast of red potatoes and green beans makes this salad pretty to look at. And the garden-fresh taste lives up to the eye appeal.
2 pounds small red potatoes, quartered
2 cups (1-inch) cut green beans (about 1/2 pound)
1 (6 oz.) jar marinated artichoke hearts
2 Tbsp. chopped pitted kalamata olives
2 Tbsp. white wine vinegar
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender. Add beans; cook 2 minutes or until beans are crisp-tender. Drain well.
2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.
3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.
Makes 8 servings. Nutritional values per serving: 136 calories (25 percent from fat), 3.8g fat, (0.6g sat, 2.7g mono, 0.4g mono), 3.8g protein, 23.4g carbohydrate, 2.7g fiber, 0mg cholesterol, 2.2mg iron, 342mg sodium and 38mg calcium.
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For Two...
CREAMY CHICKEN ENCHILADAS
~Submitted by Jean, Syracuse, NY
2 cans cream of chicken soup
1 package of sour cream mix
3 chicken breasts, cubed or 1 can of cooked chicken
1 small can of green chilies or 4 fresh green chilies
8 corn tortillas
1 cup of cheddar cheese
Mix all the ingredients together in a medium saucepan and cook over medium heat for about 15 minutes, stirring constantly. Next pour the mixture into each tortilla and roll the tortillas. Then place them in a row of a 9X13 inch casserole dish. Pour the remaining mixture over the tortillas. Shred the cheese and sprinkle on top.
Bake in a 350F degree (175C degree) oven until cheese on top is melted.
Serve with a green salad or with guacamole.
Serves 2.
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Publisher's Choice...
MINT CREPES WITH STRAWBERRY PRESERVES
AND MARSCAPONE CHEESE
Crepes:
1 cup All Purpose Flour
1 cup & 2 tbsp. Water
4 large Eggs
2 tbsp. Melted Butter
Pinch of Salt
1/3 cup chopped Fresh Mint
1. In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.
2. Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.
3. Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.
Filling:
1/4 cup Cream Cheese
1/4 cup Marscapone Cheese
1 1/2 tbsp. Sugar
1/4 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
9 tbsp. Strawberry preserves
1. In a mixing bowl combine all the ingredients together until well blended.
2. With each crepe place 3 tbsp. of the mixture in the center and fold over once and then again (like an envelope).
3. Place on a baking dish with non-stick spray and bake all crepes in a preheated 325° for approximately 20 minutes or until heated through.
Serve with whip cream or ice cream. Garnish with mint sprigs.
Source: Chef Jim Coleman
