Publisher's Desk...
Good morning to one and all. We've had rain that some around here call a
"gully washer". It rained non-stop much of Tuesday night and all day Wednesday.
It is finally down to a trickle. I've lived in Texas almost my entire life so I know what
comes next...yes, my pals the mosquitoes. In a few days we will hear a humming
that will last the summer. They'll buzz around our ears as they have
us for lunch. Right now there is a different sound...silence. They are quiet
about it but we know what they are doing...
In the Discussion Forum there are a couple of requests. One reader is looking for a special Greek-inspired eggplant dish (Jessica?) and another wants recommendations on restaurants for her family during their visit to Denver (Margo, Paula, Wilma?). You don't have to subscribe to read or post, just visit. Here is the link: A to Z Recipes Discussion Forum.
Today's issue should make up for some of what may be going on in your life. It
contains great recipes, information, and funnies that will make the yard animals
howl. I hope you enjoy it and join us here tomorrow.
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Enjoy!
Ramblings...
TO
Shared by Judy, Warren, MI
To laugh is to risk appearing a fool.
To weep is to risk appearing sentimental.
To reach out for another is to risk involvement.
To expose feelings is to risk rejection.
To place your dreams before the crowd is to risk ridicule.
To love is to risk not being loved in return.
To go forward in the face of overwhelming odds is to risk failure.
But risks must be taken because the greatest hazard in life is to risk nothing.
The person who risks nothing does nothing, has nothing, is nothing.
He may avoid suffering and sorrow, but he cannot learn, feel, change, grow or
love.
Chained by his certitudes, he is a slave.
He has forfeited his freedom.
Only a person who takes risks is free.
~Author: Dr. Leo Buscaglia
Note from Maggie...
This is a perfect description of being a newsletter publisher. Perfect. Read it
again, please.
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."
Chicago Metallic Professional Nonstick Roast Pan with Rack
Heavy Gauge Steel with Nonstick
Size/Capacity: 13 x 9 x 2.25-in.
Warranty: 25-yr
Price: $24.95
Did You Know?...
Sugar Snap Peas 5 Ways
Sweet and succulent, sugar snap peas are the result of crossing English peas
with snow peas and you eat them whole, pods and all—no waste, just tons of great
springtime taste.
Sugar snaps are in season now and ready to enjoy in so many ways. Here are 5
delicious, easy ideas:
1. In the raw with a dip of 1 cup plain yogurt, 1/3 cup crumbled feta, and 1/8
teaspoon freshly ground black peppercorns.
2. In succotash, sauté with freshly cut corn kernels (scrape the milk from the
cob to make it creamy), scallions, and cherry tomatoes.
3. Blanched and tossed with buttered egg noodles, parsley, and garlic.
4. Roasted with olive oil and sea salt beneath the broiler until crisp-tender
and lightly browned on the edges; drizzle with a few drops of toasted sesame oil
before serving.
5. Tossed warm with fresh pesto and toasted pine nuts.
HINT: Before you eat them, snap off the stem and remove the stringy spines on
both sides of the pod.
Adapted from Organic Style Magazine (Rodale Press, May 2004).
COOKING TOOLS:
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Units Converter:
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/
Recipe Quantity Calculator:
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
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Great Cookbooks with FREE shipping!
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.
Re: Newsletter 6-15
Dear Maggie,
Thanks so much for the wonderful laughter this morning! When I read your Publisher’s Desk message about the SHOES being packed, I couldn’t stop laughing and remembering the packing we did with two daughters. Thanks for the chuckle and for realizing that your daughter and our granddaughter have a shared interest. It is called, “SHOES”. The a2z has, once again, started my day in a great way.
Love,
Lillian, FL
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Gourmet Magazine Subscription
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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). 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 noon, June 26th
Chili’s Bar and Grill
9925 US Hwy. 441
Leesburg, FL 34788-3922
Phone: 352-315-4005
Fax: 352-315-4009
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.
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.
American Heart Association One-Dish Meals : Over 200 All-New, All-in-One Recipes
List Price: $23.95
Price: $16.77
You Save: $7.18 (30%)
This item ships FREE with Super Saver Shipping.
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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Dummies.com
Crazy Corner...
Shared by Jean, Syracuse, NY...
WELL?
If your dog is barking at the back door and your wife is yelling at the front
door, who do you let in first?
The dog, of course. He'll shut up once you let him in.
Shared by Judy, Warren, MI...
ELMO'S WORLD
A woman desperately looking for work goes into a toy factory.
The Personnel Manager goes over her resume and explains to her that he regrets
he has nothing worthy of her. The woman answers that she really needs work and
will take almost anything.
The Personnel Manager hems and haws and finally says he does have a low skill
job on the Tickle-Me-Elmo line and nothing else. The woman happily accepts.. He
takes her down to the line and explains her duties and that she should come in
at 8am the next day.
The next day at 8:45 there's a knock at the Personnel Manager's door. The
Tickle-Me-Elmo line manager comes in and starts ranting about the woman just
hired. After screaming for 15 minutes about how badly backed up the assembly
line is, the Personnel Manager suggested he be shown the problem.
Together they head down to the line and sure enough Elmos are backed up from
here to kingdom come. Right at the end of the line is the woman just hired. She
has pulled over a roll of the material used for the Elmos and has a big bag of
marbles. They both watch as she cuts a little piece of fabric and takes 2
marbles and starts sewing them between Elmo's legs.
The Personnel Manager starts to kill himself laughing and finally after 20
minutes of rolling around, he pulls himself together and walks over to the new
employee and says... "I'm sorry, I guess you misunderstood me yesterday.
What I wanted you to do was give Elmo two test tickles."
Shared by Larry Holmes, Ontario, Canada...
PROPOSAL
A young lady came home and told her Mother that her boyfriend had proposed but
she had turned him down because she found out he was an atheist, and didn't
believe in Heaven or Hell.
"Marry him anyway dear." the Mother said. "Between the two of us, we'll show him
just how wrong he is."
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
CHEESY SKILLET CORNBREAD
~Submitted by Tena, MO
¾ cup rolled oats
¼ cup yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 ounces sharp cheddar, grated
1/3 cup minced scallion
3 tablespoons freshly grated parmesan
2 tablespoons minced fresh parsley leaves
3 tablespoons oil
Combine oats, cornmeal, baking powder, baking soda and salt. Add buttermilk,
cheeses, scallion and parsley and combine well. Let stand for 15 minutes. In
heavy ovenproof skillet 7-8” across bottom, heat 2 tablespoons of the oil until
hot, and add the batter. Drizzle remaining oil over the top. Bake at 400F for 15
minutes. Invert bread onto plate and place back into skillet top side down and
bake for 10 more minutes or until underside is browned. Serves 4-6.
UGLY DUCKLING CAKE
~Submitted by Edna, Decatur, IL
1 yellow cake mix
1 16 oz can fruit cocktail with juice
2 eggs
1 cup coconut
1/2 cup brown sugar....reserved.
Mix well and pour into a 9 X 13 greased and floured cake pan. Sprinkle brown
sugar over top and bake at 325 for 45 minutes.
Topping:
1/2 cup brown sugar
1/2 cup butter or oleo
1/2 cup evaporated milk
Mix and boil 2 min. Add 1 1/3 cup coconut. Spoon over cake while hot.
FRENCH ONION BURGERS
~Submitted by Margo, SW CO
Serves 4
1# ground beef
1 can (10-1/2 oz) Campbell's Condensed French Onion soup
4 slices cheese (use your favorite)
4 round, hard rolls, split
Shape half of beef into 4-5 patties, 1/4" thick. Sprinkle garlic powder and
shredded cheese on top. Shape rest of beef into same number of patties. Put
patties together. Works better if refrigerate at this point for 10 minutes or
so.
Cook patties in skillet until browned. Pour off fat. Add soup. Heat to a boil.
Cover and cook over low heat 5 minutes or until done. Top with cheese.
Serve on rolls with soup mixture for dipping.
Originally from the "Campbell's - 20 Meals Homemade in 20 Minutes" booklet -
modified by me (Margo)
BROILED SWORDFISH STEAKS
~Submitted by Larry Holmes, Ontario, Canada
2 swordfish steaks, 1 ½ inches thick, about 2 pounds
1 clove garlic, minced
1 teaspoon rosemary
¼ cup olive oil
freshly ground pepper to taste
1 lemon quartered
Marinate the steaks in a mixture of garlic, rosemary, oil and pepper for 1 hour.
Heat the coals in an outdoor grill. Broil the steaks for about 6 minutes on each
side or until the flesh flakes when tested with a fork. Take care not
to dry out steaks.
Serve with lemon quarters.
Yield: 4 servings.
HOT CABBAGE CREOLE
~Submitted by Mary, TN
2 slices bacon, cut into 1" pieces
1large onion, chopped
1 large green pepper, chopped
1 28 oz can whole tomatoes, chopped
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 l5 mins. Stirring occasionally. Yield 8 to 10 servings.
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Heart Healthy...
LEMON ALMOND BISCOTTI
~Sent in by Jean, Syracuse, NY
Yield: 3 dozen cookies
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons finely grated lemon zest
- 3/4 cup coarsely chopped almonds
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
DIRECTIONS
Preheat the oven to 235 degrees F. Grease your cookie sheet.
In a bowl, mix together flour, sugar, baking powder, lemon zest, and almonds.
Make a well in the center.
In another bowl, whisk eggs, oil, vanilla and almond extract. Pour into well and
mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2
inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2-inch thick. Return to
sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more.
Immediately transfer to wire racks.
Nutritional Information Per Serving (1 cookie):
Calories: 78, Carbohydrate: 10 g, Fat: 4 g, Fiber: 1 g,
Protein: 2 g, Sodium: 24 mg, Cholesterol: 12 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Fat
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For Two...
SHRIMP, CHICKEN & ARTICHOKE CASSEROLE
8 ounces cooked chicken breast, diced
1/2 pound baby shrimp, cooked and cleaned
8 artichoke hearts, drained and cut in half
10 mushrooms, sliced
1/2 tablespoon salted butter
1 teaspoon Worcestershire sauce
3/4 cup Béchamel Sauce
2 tablespoons sherry
1 tablespoon Parmesan cheese
1/4 teaspoon paprika
1 pinch of salt and white pepper to taste
1 cup prepared rice
Arrange artichoke hearts in bottom of small, shallow, buttered casserole dish. Add shrimp and chicken. Sauté mushrooms in butter and add to Béchamel sauce. Add Worcestershire, sherry, salt, and white pepper to white sauce. Stir gently and pour over casserole. Sprinkle with Parmesan cheese and paprika.
Bake uncovered at 350°F for about 25 to 30 minutes or until bubbly. Top should be brown. Garnish with parsley. Serve with your favorite rice.
Yield: 2 servings
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Publisher's Choice...
GRILLED PORK CHOPS WITH POBLANO CREAM SAUCE
Serves 4
Total Time: 50 min.
Marinating Time: 3 hrs.
Preparation Time: 30 min.
Simmering Time: 5 min.
Cooling Time: 15 min.
This is great recipe for outdoor grilling during the summer. It was featured in
"Best of 1999" in the LA Times.
For the Pork Chops
4 pork center loin chops - about 3/4-inch-thick
1/2 teaspoon Mexican oregano
Salt
1/3 cup oil
2 cloves garlic - sliced
Chopped cilantro - for garnish
For the Poblano Cream Sauce
4 Poblano peppers
1 tablespoon butter
1 clove garlic - minced
1/3 cup onion - chopped
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper
For the Pork Chops
Season pork chops with oregano and with salt to taste. Arrange chops in glass
baking dish in single layer, pour garlic oil over and add sliced garlic. Cover
and marinate several hours or overnight.
Grill chops on hot outdoor grill or heavy cast-iron grill pan set on stove until
brown on outside yet light pink in center, 3 to 4 minutes per side. Serve with
warm Poblano Cream Sauce and garnish with cilantro and reserved pepper strips
(from Cream Sauce).
For the Poblano Cream Sauce
Roast Poblano chiles on rack over gas burner or on pan beneath broiler until
charred on all sides. Put roasted peppers in paper bag and fold end over to
seal. Let stand to allow peppers to sweat, about 15 minutes. Peel peppers, then
cut each in half and remove ribs and seeds. Cut 2 pepper halves lengthwise into
strips and set aside for garnish. Chop remaining peppers coarsely and set aside.
Melt butter in skillet over medium heat. Add garlic and onion and sauté until
onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream.
Bring to boil, reduce heat and simmer until sauce begins to thicken slightly,
about 5 minutes.
Stir in chopped chiles and simmer 1 minute. Pour into blender and purée. Return
Sauce to skillet, add salt and pepper to taste and keep warm.
Calories: 645 Calories From Fat: 80%
Protein: 25g Carbohydrate: 8g
Cholesterol: 164mg Sodium: 318mg
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