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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Linda's Favorites Heart Healthy For Two Publisher's Choice
Hi from Linda in Michigan. What an issue we have for you today! Maggie dearest asked a favor of me, and how could I refuse those begging (blue, brown, green) eyes. Can you tell that we have never met? I already had an issue ready to go for today when Maggie e-mailed me. It seems that we are celebrating today...  HAPPY BIRTHDAY TO RUSTY AND JESSICA!!!! So the issue that I had planned will wait until next week while we send a special issue to the birthday girls. Jessica lives in Greece and cannot always find the ingredients that we take for granted here in the USA. Rusty is very active in the Florida retirement community in which she lives. You know what that means... potlucks! I hope that the recipes that I have chosen will enable them (and you!) to make dishes that are pleasing to themselves, their families and their communities. Maggie here, and guilty as charged. I wanted a special issue for our special gals but didn't want you to miss out on Linda's wonderful Wednesday installments. So, what better to do than ask her to do it?!? She had a great issue prepared but I took the chance and asked her. She is such a pal because she not only did one, she did it under adverse conditions as they had some power outages and she had to re-do several sections. Linda, you are an angel And... my eyes are blue! Please drop by the A to Z Discussion Forum to send Jessica and Rusty a personal wish. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! SHOCKED... I was shocked, confused, bewildered as I entered Heaven's door, Not by the beauty of it all, by the lights or its decor. But it was the folks in Heaven who made me sputter and gasp-- the thieves, the liars, the sinners, the alcoholics, the trash. There stood the kid from seventh grade who swiped my lunch money twice. Next to him was my old neighbor who never said anything nice. Herb, who I always thought was rotting away in hell, was sitting pretty on cloud nine, looking incredibly well. I nudged Jesus, "What's the deal? I would love to hear Your take. How'd all these sinners get up here? God must've made a mistake. And why's everyone so quiet, so somber? Give me a clue." "Hush, child," said He. "They're all in shock. No one thought they'd see you." Judge NOT... ~Be kind. We're all in this together.~
Help make us NUMBER ONE ! I thought that this might be helpful to those sending canned food abroad We send American foods to a foreign exchange student that we know that has gone back to Japan. Now I know how much canned goods to send and how long that they will last. CANNED FOOD SHELF LIFE One of the most frequently asked questions about canned food is its shelf life and "use-by" dates. The codes that are stamped on canned food are manufacturers' codes that usually designate the date the product was packaged. The codes vary from manufacturer to manufacturer and usually include coding for time and place of canning. Most manufacturers offer a toll-free number to call for questions about canned food expiration dates. For a sampling of how to read product codes, See Below. Remember, the code stamped on the can is when it was packaged. The general rule of thumb is that canned food has a shelf life of at least two years from the date of purchase. It is recommended that all canned food be stored in moderate temperatures (75° F and below). Many canned products now have a "for best quality use by" date stamped on the top or bottom of the can. "Expiration" dates are rarely found on canned food. Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture. Canning is a high-heat process that renders the food commercially sterile. Food safety is not an issue in products kept on the shelf or in the pantry for long periods of time. In fact, canned food has an almost indefinite shelf life at moderate temperatures (75° F and below). Canned food as old as 100 years has been found in sunken ships and it is still microbiologically safe! We don't recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, it is edible. In a well-run supermarket, foods on the shelf will be rotated on a regular basis, so there is continuous turnover. Each canned food manufacturer has a unique coding system. Some manufacturers list day, month and year of production, while other companies reference only the year. These codes are usually imprinted on the top or bottom of the can. Other numbers may appear and reference the specific plant manufacturing or product information and are not useful to consumers. Below is a sampling of how some manufacturers code their products so consumers know when the product was packaged. If you have specific questions about a company's product, contact a customer service representative at the phone number listed. Note: For month coding, if a number is used, numbers 1 through 9 represent January through September, and letters O for October, N for November and D for December. If letters are used, A=Jan. and L=Dec., unless otherwise noted. Note: For year coding, 8=1998; 9=1999; 0=2000; 1=2001; 2=2002, etc. Bush Brothers & Company (voice: 865/509-2361) Four digits Position 1: Month Position 2 and 3: Day Position 4: Year Example: 2061 (February 6, 2001) Chiquita Processed Foods (voice: 800/872-1110) Ten digits (only 6-8 are pertinent to consumers) Position 6: Year (A=1999, B=2000, C=2001, etc.) Position 7 and 8: Julian Date Example: A195 (July 14, 1999- July 14 is the 195th day of the year) Del Monte Foods (voice: 800/543-3090) First line, four digits Position 1: Year Position 2, 3 and 4: Julian Date Example: 9045 (February 14, 1999) Faribault Foods Consumers can send inquiries and product coding numbers via an online contact form, and a company representative will help them understand the coding. www.faribaultfoods.com Furman Foods (voice: 877/877-6032) Second line, first four digits Position 1: Year Position 2, 3 and 4: Julian Date Example: 9045 (February 14, 1999) Hirzel Canning (voice: 800/837-1631) First line, four digits Position 1: Year Position 2, 3 and 4: Julian Date Example: 0195 (July 14, 2000- July 14th is the 195th day of the year) Hormel Foods Corporation (voice: 800/523-4635) Five digits on the top line Position 1-4: Information about plant and manufacturing Position 5: Year Example: XXXX0 (2000) Lakeside Foods (voice: 920/684-3356) Second line, second through fifth digits Position 2: Month (Jan=1, Sept.=9, Oct.=A, Nov.=B, Dec.=C) Position 3 and 4: Date Position 5: Year Example: 4A198 (October 19, 1998) Maple Leaf Consumer Foods (voice: 800/268-3708) Top of can, grouping of last four digits Position 1: Year Position 2,3, and 4: Julian Date Example: 9130 (May 9, 1999) Mid-Atlantic Foods (voice: 410/957-4100) Second through fourth digits Position 2: Month (letter) Position 3: Date (A=1, Z=26) Position 4: Year Example: MDE0 (April 5, 2000) Pillsbury/Green Giant and Progresso (voice: 800/998-9996) Five digits Position 1: Month (letter) Position 2: Year Position 3: Plant information Position 4 and 5: Date Example: G8A08 (July 8, 1998) Seneca Foods (voice: 315/926-6710) Two digits on the first line Position 1: Month (letter) Position 2: Year Example: L1 (December 2001) Stagg Chili (voice: 800/611-9778) Second through sixth digits Position 2 and 3: Month Position 4 and 5: Day Position 6: Year Example: S02050 (February 5, 2000) Information provided by the Canned Food Alliance.
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! 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 your favorite theme recipes in ONE email. If the number of recipes submitted by readers 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 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 (ALL caps or NO caps) 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (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 select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE ! A woman is in bed with her lover who also happens to be her husband's best friend. They had sex for hours, and afterwards, while they're just laying there, the phone rings. Since it is the woman's house, she picks up the receiver. Her lover looks over at her and listens, only hearing one side of the conversation. She is speaking in a cheery voice: "Hello? Oh, hi... I'm so glad that you called. Really? That's wonderful. I am so happy for you. That sounds terrific. Great! Thanks. Okay. Bye bye." She hangs up the telephone and her lover asks, "Who was that?" "Oh," she replies, "that was my husband telling me all about the wonderful time he's having on his fishing trip with you." There were 3 good arguments that Jesus was Black: 1. He called everyone "brother." 2. He liked Gospel. 3. He couldn't get a fair trial. But then there were 3 equally good arguments that Jesus was Jewish: 1. He went into His Father's business. 2. He lived at home until he was 33. 3. He was sure his Mother was a virgin and his Mother was sure He was God. But then there were 3 equally good arguments that Jesus was Italian: 1. He talked with his hands. 2. He had wine with His meals. 3. He used olive oil. But then there were 3 equally good arguments that Jesus was a Californian: 1. He never cut his hair. 2. He walked around barefoot all the time. 3. He started a new religion. But then there were 3 equally good arguments that Jesus was an American Indian: 1. He was one at peace with nature. 2. He ate a lot of fish. 3. He talked about the Great Spirit. But then there were 3 equally good arguments that Jesus was Irish: 1. He never got married. 2. He was always telling stories. 3. He loved green pastures. But the most compelling evidence of all - 3 proofs that Jesus was a woman: 1. He fed a crowd at a moment's notice when there was no food. 2. He kept trying to get a message across to a bunch of men who just didn't get it. 3 And even when He was dead, He had to get up because there was work to do. WALKING BY THE ASYLUM A guy is walking past a high, solid wooden fence at the insane asylum and he hears all the residents inside chanting, "Thirteen! Thirteen! Thirteen!" He continues walking along the long fence, but, being a curious person, he can't help but wonder why they are chanting "Thirteen!" over and over. Could it be that they are chugging beer? Are they perhaps taking turns beating one of the inmates? Maybe they are counting the number of patients that have leapt off of the roof thus far. His curiosity peaks and he frantically searches for a hole in the fence so that he may see what is going on. Finally, he spots a few feet ahead. The hole is low in the fence and he has to kneel down to peer inside. He moves into position and peeks into the hole. As he looks in, someone inside pokes him in the eye! Then everyone inside the asylum starts chanting, "Fourteen! Fourteen! Fourteen!"
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! DELICIOUS PANCAKES (When you run out of mix!) 1 1/4 cup flour 1 teaspoon sugar 1/3 cup melted butter or margarine 1/4 teaspoon salt 1 1/4 cup milk 2 eggs 1 tablespoon baking powder Beat eggs slightly; sift dry ingredients. Add margarine and milk to eggs. Add dry ingredients. Beat only until flour is mixed. Batter should be lumpy. Do not over mix. Bake on hot griddle. ANGEL BISCUITS (REFRIGERATOR) This dough is great to have when you need to quickly make biscuits for dinner. 1 package yeast 1/2 cup lukewarm water 5 cups flour 3 teaspoons baking powder 1 teaspoon soda 1 teaspoon salt 3 tablespoons sugar 3/4 cup shortening 2 cups buttermilk Dissolve yeast in water. Sift dry ingredients together. Cut in shortening thoroughly. Add buttermilk and yeast mixture. Mix with spoon until all flour is moistened. Cover and refrigerate. Use as needed. Keeps a couple of weeks in the refrigerator. Roll 1/2 to 3/4 inch thick on floured board. Cut. Bake at 400 degrees for 10 to 12 minutes. SOUTHWESTERN CORN CHIPS I don’t know if these can be purchased overseas, so you can make these if you get a craving! 1/2 cup water 4 teaspoons vegetable oil 1 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/8 teaspoon salt 2/3 cup yellow cornmeal Preheat oven to 375 degrees. Combine all ingredients, except cornmeal, in a saucepan and bring to boil. Remove from heat and stir in cornmeal. Mix well. Lightly spray two cookie sheets with vegetable oil spray. Using about one teaspoon of dough roll into a ball about 3/4 inch in diameter. Place balls on sheet about 3 inches apart. Cover with wax paper. Flatten each with a smooth bottom glasss until very thin, about 2 to 3 inches in diameter. Bake until lightly brown and crisp, about 10 to 12 minutes. POTATO SALAD FOR A CROWD Great to take to pot lucks or for when the whole pack of relatives descend upon you! DRESSING: 3 cups salad dressing 6 tablespoons mustard 2 cups sugar 3 teaspoons salt 1/2 cup milk Mix ingredients for dressing and let stand. 12 cups cooked and finely diced or shredded potatoes 12 hard-boiled eggs. sliced or cubed 1/2 onion, chopped 1 1/2 cups celery, diced Prepare second half and add dressing. Keeps well. HOMEMADE MIRACLE WHIP (For the potato salad if you can’t buy the salad dressing) 1 1/2 cups flour 1 cup sugar 2 cups water 1 1/2 cup vinegar 1 1/2 cup vegetable oil 2 tablespoons lemon juice 4 teaspoons salt 1 teaspoon prepared mustard 2 eggs plus water to make 1 cup Cook flour, sugar, water and vinegar together in a double boiler. Combine remaining ingredients. When flour mixture is stiff, drop by spoonfuls into egg and oil mixture. Beat until smooth. ENCHILADA CASSEROLE (I have made this with hamburger or chicken and both are great for a pot luck or family dinner.) 1 1/2 pounds ground beef or chicken 1 cup onion, chopped 2 garlic cloves, diced 4 teaspoons chili powder 1 1/2 teaspoons cumin 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 cup water 2 cups mild taco sauce 12 corn tortillas 1 cup sour cream 1 pound mozzarella cheese, shredded Brown beef or chicken, onion and garlic. Simmer all but the last four ingredients for 10 minutes. Pour 1/2 cup taco sauce in the bottom of a 9 x 13 pan. Lay 6 tortillas in and cover with another 1/2 cup taco sauce. Add meat mixture and top with sour cream and 1/2 of the cheese. Put remaining 6 tortillas on; cover with the remainder of the taco sauce and top with the remaining cheese. Bake at 350 degrees for 40 minutes. Can be made a day ahead.
Help make us NUMBER ONE ! CRANBERRY WALNUT MOLD 1 (6 serving) box sugar-free raspberry Jell-O 1 (20 oz.) can unsweetened crushed pineapple, drain and reserve juice 1 can whole cranberry sauce fat-free mayonnaise (optional) 1/4 cup walnuts, chopped Dissolve Jell-O in 1 cup boiling water. Mix in can of cranberry sauce. Mix in pineapple with half cup of reserved juice. Add half cup of cold water. Add the walnuts. Pour into 9"x 13" pan and chill. Cut into squares. Top with fat-free mayonnaise if desired. Yield: 18 servings. PER SERVING: CALORIES: 60 FAT: 1g SATURATED FAT: 0g SODIUM: 10mg CARBOHYDRATE: 13g CHOLESTEROL: 0mg PROTEIN: 1g FIBER: <1g Exchange: 1 carbohydrate
Help make us NUMBER ONE ! Since you can’t take a recipe for two to a potluck, I included this recipe for those who live alone and like a quick dessert for themselves. APPLE-RAISIN-MILK SNACK (I love this warmed up in the microwave) 1 yellow or red delicious apple Raisins Chopped nuts Milk Core apple. Shred apple into a small bowl. Sprinkle with raisins and nuts. Pour a little milk over all and enjoy.
Help make us NUMBER ONE !  STRAWBERRY PRETZEL DESSERT (My absolute favorite take-to-a-potluck dessert) CRUST: 2 cups finely crushed pretzels (Use the unsalted ones if you can find them.) 3 tablespoons sugar 3/4 cup melted margarine FILLIING: 8 ounces cream cheese, softened 1/2 cup powdered sugar 8 ounce carton Cool Whip 2 cups miniature marshmallows TOPPING: 6 ounce package strawberry jello 2 1/2 cups boiling water 10 ounce package strawberries Mix sugar, pretzels and margarine. Press into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool. Blend cream cheese and powdered sugar. Fold in Cool Whip. Add marshmallows and spread on cooled crust. Dissolve jello in water; stir in strawberries. Chill until slightly thickened. Spread over cream cheese layer. Chill overnight.
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