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My dear Maggie:

(Perhaps I should use a salutation which is more descriptive:)

My dear proud, resolute, generous Maggie:

And I could add for some of us, "beloved". I am going to ask you to set aside your pride and publish this letter. I think it is essential that someone who is so keenly aware of the possible future of a2z speak out - firmly and clearly.

And I address my thoughts to the members of what we have come to regard as the A2Z Family.

Through the communicative powers of the Internet, I have had the good fortune - no, the wonderful privilege -- of getting to know Maggie Blackwell perhaps more than most of you. Almost daily we share moments discussing the newsletter and web site; also we have had frank discussions about our selves, the little and big forces that have worked in our private lives and the problems we face daily. A little of that Maggie has shared with all of us through her newsletter.

As people do as they begin to know each other with understanding and trust, we have shared our individual problems. I have begun to realize the complexity of Maggie's personality - her hopes, her disappointments, her expectations, her faith, her family relationships, her great desire to serve wherever she can, her belief in the fundamental goodness and generosity of others, her religious fervor. All of those and many other, perhaps more ephemeral forces, make up Maggie Blackwell.

You know, every time I open up the day's issue of a2zrecipes I see Maggie reflecting those personality features. And I say to myself: "That's my Maggie!" And I read on, enjoying the publication that she so generously offers us, both as a medium by which she shares some of herself and for the contributions of the few who support her constructively.

What doesn't really show is the depth of disappointment behind each issue and the failure of others to appreciate in one way or another her gift to us.

Maggie has shared much of that in our personal, private conversations. For example, this morning she said: "Did you see yesterday's vote? Unbelievable!" I replied that I all I saw was the total following my own vote. "There were 15 votes. Total" she pointed out.

One of those was hers, and another was mine. So 13 votes were cast to show support for her hours of effort on behalf of the A2Z Family!

Can you imagine the silent tears her heart must have shed?

This lack of support is not new. She has spoken of it openly to all of us; I have shared my feelings with you in the Mail Box on the question of voting. Obviously to no avail.

This morning (Thursday, June 3) she gave me a glimpse of the little voluntary financial support she has received over the past few months; one could count on his fingers the number of subscribers who have offered that kind of support. And we all know how few are the contributors of material for the newsletter.

I suggested that time must be fast approaching when she must seriously consider why she should continue in the light of this shallow recognition

What about dropping the newsletter altogether and letting the QT Forum be the medium by which we might share recipes. Or setting up a Yahoo Group which would provide links to the various sections of the present-day newsletter and provide a semi-chat situation for contributors. Those of us who are strong supporters of A2Z could rotate as coordinators of the Group to maintain some momentum and to enforce the rules of participation that would be set up through consultation.

One thing appears certain: we will lose A2Z newsletter if the lack of support continues. It is my sense that Maggie's enthusiasm, will and optimism have been exhausted. I appeal to all of you to examine your feelings about this unique ezine. (May I point out that one of the leading food newsletters, which offers both a free and paid subscription offers, annually, 250 and 1500 recipes, respectively. Maggie's newsletter brings more than 3500. How many cookbooks does that represent? And think of the humor, the thought-provoking vignettes, and the valuable hints offered daily. And it's free - with a simple plea for support.)

Do I sound like a pitchman? You can bet your life on it. Because I think A2Z is one of the finest and biggest bargains in the field. Published by a devout, caring, talented, sharing lady.

Larry Holmes, Ontario, Canada

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

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."

Crazy Corner...

All our giggles today are from Larry Holmes, Ontario, Canada...

Ways To Maintain A Healthy Level of Insanity

At Lunch Time, Sit In Your Parked Car With Sunglasses on and point a Hair Dryer At Passing Cars. See If They Slow Down.

Put Decaf In The Coffee Maker For 3 Weeks. Once Everyone Has Gotten Over Their Caffeine Addictions, Switch To Espresso.

Go To A Poetry Recital And Ask Why The Poems Don't Rhyme 

When The Money Comes Out The ATM, Scream "I Won!, I Won!"

When Leaving The Zoo, Start Running Towards The Parking Lot, Yelling "Run For Your Lives, They're Loose!!"

Tell Your Children Over Dinner. "Due To The Economy, We Are Going To Have To Let One Of You Go."

A Churchgoer wrote a letter to the editor of the newspaper and complained that it made no sense to go to church every Sunday. "I've gone for 30 years now," he wrote, "and in that time I have heard something like 3,000 sermons. But for the life of me I can't remember a single one of them. So I think I'm wasting my time and the pastors are wasting theirs by giving sermons at all."

This started a real controversy in the "Letters to the Editor" column, much to the delight of the editor. It went on for weeks until someone wrote this clincher:

I've been married for 30 years now. In that time my wife has cooked some 32,000 meals. But for the life of me, I cannot recall what the menu was for a single one of those meals. But I do know this: they all nourished me and gave me the strength I needed to do my work. If my wife had not given me those meals, I would be dead today."

No comments were made on the sermon contents anymore.

Some Quotes!

* You couldn't get me on Mars if it were the last place on earth.
-- Erma Cohen

* If Roosevelt were alive today, he'd turn over in his grave.
-- attributed to Samuel Goldwyn and umpteen others

* Football is an incredible game. Sometimes it's so incredible, it's unbelievable. 
-- Tom Landry

* Listen to that! Eighty thousand football fans and not one of them is making a sound!
-- Broadcast of NFC football game.

* The food here is terrible, and the portions are too small."
-- Woody Allen

* Cocaine isn't habit forming. I should know -- I've been using it for years.
-- Talullah Bankhead

* If you live to the age of a hundred, you have it made because very very few people die past the age of a hundred.
-- George Burns

* Always be sincere, even when you don't mean it.
-- Irene Peter

* Live within your income, even if you have to borrow to do so.
-- Josh Billings

* Wagner's music is better than it sounds.
-- Mark Twain

* People are more than fun than anybody.
-- Dorothy Parker

* I don't want to be a millionaire. I just want to live like one.
-- Joe E. Lewis

* If we're gonna win, we have to play up to and beyond our potential.
-- Don Nelson

* Of course I can keep secrets. It's the people I tell them to that can't keep them.
-- Anthony Haden-Guest

* It takes about ten years to get used to how old you are.
-- anonymous

* From now on we shall offer police jobs to qualified women regardless of sex.
-- A New Jersey town's affirmative action statement

* The best cure for insomnia is to get a lot of sleep.
-- W. C. Fields

* I don't care how much a man talks, if he only says it in a few words.
-- Josh Billings

* I distinctly remember forgetting that.
-- Clara Barton

* We must believe in free will. We have no choice.
-- Isaac Bashevis Singer

* There's nothing wrong with incest just as long as you keep it in the family.
-- Milton Mayer

* Why, that's the most unheard-of thing I've ever heard of. 
-- Joseph Mc Carthy

* I have had no real gratification or enjoyment more than my neighbor on the next block who is worth only half a million.
-- last words of railroad magnate William Henry Vanderbilt

* Excuse me for not answering your letter, but I've been so busy not answering letters that I couldn't get around to not answering yours in time.
-- Groucho Marx

* I'd give my right arm to be ambidextrous.
-- unknown

* Monotheism is a gift from the gods.
-- unknown

* It pays to remember your social obligations. If you don't go to other people's funerals, they won't go to yours.
-- unknown

* After they got rid of capital punishment, they had to hang twice as many people as before.
-- unknown

* 1. Resolved by this Council, that we build a new Jail.
* 2. Resolved, that the new Jail be built out of the material of the old Jail. 
* 3. Resolved, that the old Jail be used until the new Jail is finished.
-- passed by the Board of Councilmen in Canton, Mississippi

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."



Love is not blind.
That's why they make lingerie...

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SUNDAY BRUNCH:
FRESH PEACH FRENCH TOAST
Serves 4

~Submitted by Tena, MO

a.. French bread, sliced on the bias 8 slices
b.. Eggs 4
c.. Heavy cream 1/2 cup
d.. Grand Marnier 1/4 cup
e.. Peach preserves 3 tablespoons
f.. Fresh grated nutmeg 1/4 teaspoons
g.. Butter 4 tablespoons
h.. Fresh peaches sliced 3 cups
i.. Maple syrup 1 cup

METHOD OF PREPARATION

1. In a mixing bowl, combine the eggs, cream and half of the Grand Marnier. Whip well. Add the peach preserves and nutmeg and mix until the preserves blend.

2. Place the bread in a casserole in a single layer and pour over the batter. Refrigerate for several hours.

3. Heat a large skillet until hot. Add the butter and when it is hot add the soaked bread and brown well on both sides.

4. Meanwhile in a sauce pan, add the peaches, Grand Marnier and syrup. Simmer for 2-3 minutes. Serve the peach syrup over the French toast.

5. Serve at once.

MOCK CHICKEN FRIED STEAK
Serves 6

~Submitted in by Anita, Battle Ground, WA

1 egg -- beaten
1 cup soda crackers -- coarsely crushed
1/4 cup milk
2 Tbs. onion -- finely chopped
1 tsp. chili powder
1/4 tsp salt
1/4 tsp Worcestershire sauce
1 lb. lean ground beef
2 Tbs. olive oil

Combine egg, 1/2 cup cracker crumbs, milk, onion, chili powder, salt and Worcestershire. Add ground beef and mix well. Shape into 6 patties 1/2" thick. Coat with remaining cracker crumbs. Fry in hot olive oil over medium high heat about 3 minutes on each side. Serve with milk gravy.

QUICK STEAK ITALIANO

~Submitted by Larry, Ontario, Canada

4 beef cubed steaks (1 pound)
1 tablespoon cooking oil
4 ounces Italian sausage links, thinly sliced
1/2 cup chopped onion
1 8-ounce can tomato sauce
3/4 cup apple juice
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon fresh pepper
2 tablespoons cornstarch
2 tablespoons cold water
hot buttered noodles

In skillet brown steaks quickly in hot cooking oil; remove from skillet. In same skillet cook sausage and onion until sausage is browned; drain off excess fat.

Add tomato sauce, apple juice, garlic salt, oregano and pepper. Heat and stir to boiling.

Return steaks to skillet. Cover and simmer 10 minutes. Remove steak to serving platter and keep warm.

Blend cornstarch and water; stir into sauce in pan. Cook and stir until thickened and bubbly.

Serve with steaks over noodles.

Makes 4 servings

PUMPKIN CHIFFON PIE

~Submitted by Jessica, Corfu, Greece

4 egg whites
4 egg yolks
4 tbsp. butter, softened
1 c. dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg, preferably freshly grated
1/2 tsp. ground ginger
1/2 tsp. ground allspice
2 c. pureed pumpkin, freshly cooked or canned
1/3 c. heavy cream
A short crust pastry shell, baked in a 9 1/2" x 1 1/2"
glass pie plate & cooled

Preheat the oven to 350 degrees. With a wire whisk or a rotary or electric beater, beat the egg whites until they are firm enough to stand in unwavering peaks on the beater when it is lifted from the bowl. In a separate bowl, cream the butter and brown sugar together by beating and mashing them against the sides of the bowl with the back of a spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, then add the cinnamon, nutmeg, ginger and allspice. Beat in the pumpkin, 1/2 cup at a time. Add the cream and continue beating until the mixture is smooth. Stir a few tablespoonfuls of the egg whites into the pumpkin mixture. Then scoop it over the remaining whites. With a rubber spatula, fold the two gently but thoroughly together. Pour the filling into the pie shell, spreading it evenly and smoothing the top with the spatula. Bake the pie in the middle of the oven for 45 minutes. (The filling may still appear undercooked and soft, but it will become firm when it cools.) Remove the pie from the oven and let it cool to room temperature before serving.

BEEF STROGANOFF
Serves 4

~Submitted by Margo M., SW CO

1 pound beef sirloin - cut into 1/4" strips (diagonally across the grain)
1+ TBSP flour plus 1/2 tsp salt and pepper
2 TBSP butter
3 oz can sliced mushrooms, drained
1/2 c thinly sliced onions, then cut slices in half
garlic powder
2 TBSP butter
3 TBSP all-purpose flour
1 (10 1/2 oz) can beef broth
1 c sour cream

Coat meat with flour.

Heat large skillet and add butter. Add meat and brown quickly on both sides.

Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp tender. Remove mixture from pan.

Add butter to pan drippings, blend in flour and add beef broth. Cook and stir over medium-high heat until thickened and bubbly.

Return meat mixture to pan. Stir in sour cream. Cook SLOWLY until heated through - DO NOT BOIL. Serve over hot buttered noodles.

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Heart Healthy...

BAKED SALMON WITH TOMATOES, SPINACH & MUSHROOMS

~Submitted by Treva, NC

Prep Time: 10 min | Total Time: 35 min

4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing

PLACE salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with no stick cooking spray.

MIX remaining ingredients until well blended; spoon over salmon.

BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

Makes: 4 servings

CALORIES 190, FAT 7 g (sat 1 g), CHOL 60 mg, SODIUM 320 mg, CARB 5 g, FIBER 1 g, SUGARS 3 g, PROTEIN 24 g, DV VIT A 25%, DV VIT C 10%, DV CALCIUM 4%, DV IRON 10%

Click here to submit an item for posting in this section.
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For Two...

GREEK REVIVAL SALAD

This makes a very substantial salad for two; with a full meal it could easily serve four. I never have all the extras; I usually use only a few of the non-lettuce veggies. This recipe is from Eating Well.

1 clove garlic, minced
1/2 teaspoon salt
3 tablespoons tomato juice
2 tablespoons lemon juice
1 tablespoon olive oil
1 1/2 teaspoons oregano, crushed
1/4 teaspoon pepper
1 head romaine lettuce, torn
1 cucumber, halved and sliced
12 cherry tomatoes, quartered
1/2 small red onion, sliced
8 black olives, sliced
1/4 cup feta cheese, crumbled

Mash garlic with salt. Place in bowl; whisk in juices, oil, oregano and pepper. Toss lettuce, cucumber, tomato, and onion with dressing; top with feta cheese and olives.

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."



Publisher's Choice...

GARDEN VEGGIE SALAD
Serves 4

4 cups shredded romaine lettuce
1 cup shredded red cabbage
1 cup carrot slices
1 yellow squash, sliced
1 cup halved trimmed snow peas
1/2 cup Ranch Reduced Fat Dressing

TOSS lettuce, cabbage, carrots, squash and pea pods with dressing.

Nutrition (per serving):
Calories 120
Total fat 7g
Saturated fat 0.5g
Cholesterol 10mg
Sodium 320mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 6g
Protein 3g
Vitamin A 100%DV
Vitamin C 70%DV
Calcium 6%DV
Iron 10%DV

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