Publisher's Desk...
Good morning and welcome to your daily dose of A to Z Recipes. Working
nights has its advantages, as some of you may know. The week flies by (although
each night it appears to crawl, lol). It is already Thursday and the weekend
will be here before long. My daughter (Angela) and I will get together with my
mother on Saturday morning (after I get off work, of course). We will be
attending a (Catholic) program together. I can recall when my grandmother was
still alive and how pleased I was to be part of a three-generation outing. The
tables have turned a bit as I am now in the middle of one rather than on the
"younger" end. I will be surrounded by beauty as my mother is a gorgeous senior
citizen and my daughter is what her male friends consider a "hot babe".
What a great issue you have before you. Maybe so much so that you will forward a
recipe or two to family/friends. I hope so. We also have some informative items
and belly laughs. We'll make that belly happy today, one way or another. I hope
you have a wonderful day and join us here tomorrow.
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Enjoy!
Ramblings...
Some deep thinking here...
Shared by Jean, Syracuse, NY
At a certain college there was a professor with a reputation for being tough on Christians. At the first class, every semester, he asked if
anyone was a Christian and proceeded to degrade them and to mock their statement of faith. One semester, he asked the question and a young
man raised his hand. The professor asked, "Did God make everything, young man?"
He replied, "yes sir he did!"
The professor responded, "IF God made everything, then he made evil."
The student didn't have a response and the professor was happy to once again proved the Christian faith to be a myth.
Then another man raised his hand and asked, "May I ask you something, sir?"
"Yes, you may," responded the professor.
The young man stood up and said, "Sir, is there such a thing as cold?"
"Of course there is, what kind of a question is that? Haven't you ever been cold?"
The young man replied, "Actually, sir, cold doesn't exist. What we consider to be cold, is really an absence of heat. Absolute zero is when
there is absolutely no heat, but cold does not really exist. We have only created that term to describe how we feel when heat is not there."
The young man continued, "Sir, is there such a thing as dark?"
Once again the professor responded, "Of course there is."
And once again, the student replied, "Actually, sir, darkness does not exist. Darkness is really only the absence of light. Darkness is only a term developed to describe what happens when there is no light present."
Finally, the young man asked, "Sir, is there such a thing as evil?"
The professor responded, "Of course, we have rapes, murders and violence everywhere in the world, Those things are evil."
The student replied, "Actually, sir, evil does not exist. Evil is simply the absence of God. Evil is a term developed to describe the absence of God. God did not create evil. It isn't like truth, or love which exist as virtues like heat or light. Evil is simply the state where God is not
present, like cold without heat, or darkness without light."
The professor had nothing to say.................
Be full of Christ today. If you are, there is no room for evil.
Have a blessed and wonderful day!
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Retail Value: $90
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Did You Know?...
10 Critical Ways To A Perfectly Food-Safe Kitchen
By: Terry Nicholls
Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen
appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their growth. Common
bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the
refrigerator below 50° F. Keep the freezer temperature at about 0° F.
2. Don’t take foods out of the refrigerator until you’re ready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain rather than using a tea
towel. If you use a tea towel, change it often. Paper towels are a better
option.
5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them
regularly with hot water or in the washing machine using the hot cycle with
antibacterial products.
Cooking
6. Cook thoroughly to kill bacteria but don’t overcook to the point of
charring. It may form amine compounds that may cause cancer. Don’t cook food
partially and leave it to cook later.
7. Wash your hands thoroughly with an antibacterial soap before and after
cooking.
8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with
lots of water. These are often treated with powder, polish, and even colors, to
make them attractive.
9. When you want to use leftovers, heat them to a high temperature so that
any bacteria that may have multiplied in the refrigerator will be killed. Throw
away any leftover food still left after it has been reheated once.
10. Don't cook if you have a cut on your hand as cuts and scratches harbor
many bacteria.
Copyright (c) Terry Nicholls. All Rights Reserved (used with permission!).
About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family
From Food Poisoning". For more tips like these, and to learn more about his
book, visit his website at
http://tinyurl.com/3fr2t yourguides@cogeco.ca
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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.
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Where everything is $14.99 or less...
See their 40% Off Items sale!
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
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...
Star Spangled Recipes
So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.
Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)
For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up…everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".
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 July's theme issue is Friday, June 25th.
Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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500 Low-Carb Recipes
List Price: $19.95
Price: $10.47
You Save: $9.48 (47%)
Edition: Paperback
Crazy Corner...
The First Day of School 30 Years Ago and Today
Shared by Judy, Warren, MI
THIRTY YEARS AGO:
Miss Lichtig receives an apple from an anonymous student and shows it to her
fellow teachers.
TODAY:
Ms. Lichtig receives a package from an anonymous student and shows it to the
bomb squad.
THIRTY YEARS AGO:
Ed Navis, the class clown, is caught reading Playboy.
TODAY:
Mrs. McMahon, the art teacher, is caught posing for Playboy.
THIRTY YEARS AGO:
Nurse Dweezel treats the fifth grade's first case of whooping cough.
TODAY:
Nurse Dweezel treats the fifth grade's first case of morning sickness.
THIRTY YEARS AGO:
students find mercury, lead and cobalt on the periodic table.
TODAY:
students find mercury, lead and cobalt in the drinking water.
THIRTY YEARS AGO:
each class begins with "Show and Tell."
TODAY:
each class begins with "Search and Frisk."
THIRTY YEARS AGO:
tenth grader Clyde Kelly is caught cheating on a pop quiz.
TODAY:
tenth grader Scott Kelly is caught cheating on his common-law wife.
TOP 10 - BEST GOLF CADDY REMARKS
Shared by Rosemarie, Kansas City, MO
#10
Golfer: "I think I'm going to drown myself in the lake."
Caddy: "Think you can keep your head down that long?"
#9
Golfer: "I'd move heaven and earth to break 100 on this course."
Caddy: "Try heaven, you've already moved most of the earth."
#8
Golfer: "Do you think my game is improving?"
Caddy: "Yes sir, you miss the ball much closer now."
#7
Golfer: "Do you think I can get there with a 5 iron?"
Caddy: "Eventually."
#6
Golfer: "You've got to be the worst caddy in the world."
Caddy: "I don't think so sir. That would be too much of a coincidence."
#5
Golfer: "Please stop checking your watch all the time. It's too much of a
distraction."
Caddy: "It's not a watch - it's a compass."
#4
Golfer: "How do you like my game?"
Caddy: "Very good sir, but personally, I prefer golf."
#3
Golfer: "Do you think it's a sin to play on Sunday?
Caddy: "The way you play, sir, it's a sin on any day."
#2
Golfer: "This is the worst course I've ever played on."
Caddy: "This isn't the golf course. We left that an hour ago."
And the #1 best caddy comment:
Golfer: "That can't be my ball, it's too old."
Caddy: "It's been a long time since we teed off, sir."
Texas Troopers
Shared by Millie, TX
GOOD
A Richardson, Texas policeman had a perfect spot to watch for speeders, but wasn't getting many. Then he discovered the problem - a 12-year-old boy was standing up the road with a hand painted sign, which read "RADAR TRAP AHEAD." The officer then found a young accomplice down the road with a sign reading, "TIPS" and a bucket full of money. (And we used to just sell lemonade!)
BETTER
A motorist was mailed a picture of his car speeding through an automated radar post in Plano, Texas. A $40 speeding ticket was included. Being cute, he sent the police department a picture of $40. The police responded with another mailed photo of handcuffs.
BEST
A young woman was pulled over for speeding. As the Texas State Trooper Officer walked to her car window, flipping open his ticket book, she said, "I bet you are going to sell me a ticket to the Texas State Police Ball." The trooper replied, "Texas State Troopers don't have balls." There was a moment of silence while she smiled, and he realized what he'd just said. He then closed his book, got back in his patrol car and left. She was laughing too hard to start her car.
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
MUSHROOM-STUFFED MEAT LOAF
~Submitted by Barbara, Chula Vista, CA
This is one of the ways I entertain on a budget.
1/2 pound medium sized mushrooms, sliced
1 large onion, chopped
1/2 cup finely sliced celery
2 tablespoons butter OR margarine
3/4 cup tomato juice
1 cup soft bread crumbs
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 pounds ground chuck
2 eggs
Sauté mushrooms, onion, and celery in butter until vegetables are limp. Add 1/2 cup of the tomato juice, and simmer for 10 minutes. Mix in bread crumbs, 1/2 teaspoon of the salt, and pepper.
Mix ground meat with remaining 1 teaspoon salt, remaining 1/4 cup tomato juice, and eggs. Shape meat mixture into a loaf in a greased baking dish; scoop out center, fill with mushroom mixture, and pat remaining meat mixture over mushroom stuffing, enclosing it completely with the ground meat.
Bake in a hot oven (450 degrees) for 20 minutes; reduce temperature to moderate (350 degrees), and bake for 30 minutes longer.
Makes 8 servings.
ONION PARMESAN BREAD
~Submitted by Lillian, FL
This was one of my Dad’s favorites. Of course, we were all used to home made breads and rolls, but this one is different and is really great for our busy lives today.
½ C grated Parmesan Cheese
½ C. mayonnaise
¼ C. finely chopped onion
1 loaf French bread, unsliced
Combine cheese, mayonnaise and onion. Slice bread in half, lengthwise. Spread cut surfaces of bread with cheese mixture. Place on a baking sheet and bake in a 375 oven for 15-18 minutes, or until bubbly and brown. Cut into pieces. Can also be wrapped in foil and heated on a grill. Wrap any leftovers (if you are lucky enough to have them) and refrigerate for next day. Eat cold or re-heat.
WHITE CHILI
1 large jar Great Northern Beans (pre-cooked)
2 pounds cubed, skinless chicken breasts
Large jar salsa
1 1/2 teaspoons garlic powder
1 1/2 cups sour cream
Brown the chicken in a skillet. Mix together the beans, chicken, garlic powder and salsa. Cook on low heat until chicken is done. Just before serving, stir in sour cream.
CORN SCALLOP
~Submitted by Loretta, St. Stephen, NB, Canada
2 tablespoons sugar
1-28 ounce can corn
2 beaten eggs
3/4 cups cracker crumbs
1 cup milk
Mix together and put in a buttered dish. Bake 40 - 60 minutes in a 350 degree oven.
BROCCOLI CASSEROLE
~Submitted by Terry, TX
Ingredients:
Two 16 0z. pkg. Frozen broccoli pieces
2 eggs, beaten
1 C mayonnaise
1 can undiluted cream of mushroom soup
2-4 Tbsp. Chopped onion
1 C grated cheddar cheese
salt and pepper to taste
Ritz cracker crumbs (about ½ stack)
Directions:
Cook broccoli as directed on package until just tender. Do not overcook at this point. Drain and cool. Combine eggs, mayonnaise, soup, onion, ¾ cup cheese, salt and pepper. Mix well. Pour over broccoli and mix well to coat. Pour into greased casserole dish. Sprinkle with cracker crumbs; top with remaining cheese. Bake 30-45 minutes at 350 degrees. If desired, all the cheese may be mixed in with the soup mixture (I did and added a little extra on top).
Serves 8-10.
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Heart Healthy...
APPLE-BERRY BRUNCH BAKE
~Submitted by Treva, NC
FILLING:
4 cups peeled, thinly sliced apples (about 4 medium)
2 cups fresh or frozen blueberries (do not thaw) or sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate (thawed)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
TOPPING:
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
5 tablespoons margarine or butter, melted
2 tablespoons all-purpose flour
1.. Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
2.. For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish.
3.. For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit.
4.. Bake 30 to 35 minutes or until apples are tender. Serve warm.
9 SERVINGS
NUTRITION INFORMATION: 1/9 of recipe
Calories 250, Calories From Fat 70, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 85 mg, Total Carbohydrates 10 g, Dietary Fiber 3 g, Protein 2 g, Total Sugars 32.
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For Two...
ETHIOPIAN VEGETABLES
~Submitted by Larry Holmes, Ontario, Canada
(Fiery-hot Ethiopian cuisine starts with an intense and complex base of garlic, gingerroot and onion then adds other vegetables and seasonings. The flavors of the many spices meld and mellow as they simmer slowly with sweet, starchy vegetables. Add extra cayenne if you find that you need more zip!)
½ small yellow onion
2 garlic cloves, minced
1 teaspoon gingerroot, grated
2 teaspoon vegetable oil
1 large potato, peeled and cubed
1 carrot, cut into rounds
1 pound spinach, washed (discard coarse stems)
pinch cinnamon
pinch cardamom
¼ teaspoon salt
pinch cayenne pepper
dash hot pepper sauce
Sauté onion, garlic and gingerroot in oil in a thick-bottomed pot. Cook slowly until onion turns translucent.
Add potato and carrot, and pour in water to half cover vegetables. Stir in remaining ingredients,
Simmer, covered, until potato cubes and carrot rounds start to fall apart. Stir occasionally, adding water as needed, to cook the vegetables.
Serves 3
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Publisher's Choice...
SPRINGTIME SPINACH SALAD
Makes: 6 (1-1/3 cup) servings
1 bag (10 oz.) spinach leaves
2 cups sugar snap peas or pea pods
2 cups sliced strawberries
1/2 medium red onion, cut into thin wedges
1/2 cup Sliced Almonds, toasted
2/3 cup Catalina Dressing
PLACE all ingredients except dressing in large bowl. Add dressing; toss lightly.
How To Toast Nuts:
Spread nuts in single layer on baking sheet. Bake at 350°F for 8 to 10 minutes, stirring occasionally.
Nutrition (per serving):
Calories 220
Total fat 16g
Saturated fat 2g
Cholesterol 0mg
Sodium 400mg
Carbohydrate 18g
Dietary fiber 5g
Sugars 11g
Protein 5g
Vitamin A 60%DV
Vitamin C 110%DV
Calcium 10%DV
Iron 15%DV
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