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Good morning and welcome to your Wednesday installment of A to Z Recipes. Before we get on to Linda's issue, we have some greetings to pass around.  First, yesterday was the birthday of Sandra in Florence, AL. Some of us celebrated her day in the QT Discussion Forum. Next, tomorrow will see Anjali of Great Falls, VA and Pats in Morristown, AZ a year older. I will have a little something for all of them on Friday in a special birthday issue. Won't you send them a personal message? You do not have to sign up or register. Just type in your message and the birthday girls will see it. You may use this handy QT Discussion Forum web link. Now, on to Linda... Hi from Linda in Michigan. When I was a kid, we would go visit my Uncle Al, Aunt Shirley and cousin Allan in Chicago. I thought that he was the luckiest kid alive. He lived right down the block from the Kool-Aid Factory. I had no clue that his mother bought Kool-Aid from the store, just like my mom in Detroit did. I thought that he must have an endless supply direct from the factory. Kool-Aid was my drink of choice back then. We couldn’t afford soda pop…but I didn’t know that. I just knew that a pitcher of ice-cold Red Kool-Aid was always in the fridge. On really hot days my mom would let us set up a kool-aid stand in front of the house. Mom supplied the Kool-Aid, the sugar and the cups. We sold the cups to each other for pennies, and declared ourselves rich when we got to 25 cents. We then closed down the stand, drank the remaining Kool-Aid, and went to the 25 cent movies the next day. Now I find that you can cook with Kool-Aid! I found some great treats for you to try. Go buy some of those bright little packages, and cook yourself a meal….or fill up that pitcher and pour yourself a big glass of memories. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Kool Aid By Stacey Tolbert When I was a bra-less, fearless, tree-climbing girl-child, every other child I knew who liked Kool-Aid always wanted the red Kool-Aid. It's not that we didn't like the other flavors, its just that red was the best. The one. The most sought after. The ultimate. When asked, "What flavor?" no child ever actually named the flavor, just the color. In our subliminal, we were giving it personality. It was vibrant. Passionate. And let's not forget sweet. The amount of sugar had to be just right, though. Too much sugar, the amount that makes your mouth pucker and lips smack and your taste buds cringe, would ruin it. Our mothers and grandmothers and "aunties" knew exactly how to make that red Kool-Aid; they taught us how to make it and it was "good." No one can deny the strength, resilience and self-determination of Black Women. It’s what makes us the BOMB and its what makes us the BALM. I relate this "essence" to the careful balance of ingredients in that perfect batch of red Kool Aid. However, somewhere between ages 8 and 35, Black women lose the ability to make "good red Kool-Aid." We add entirely too much "sugar" to take away the bitterness in our lives to restore in us some sense of what we come to lack, such as faith in a higher power, assertiveness, the time and space to listen to our still small voices and self-love, the love that makes us want to pamper ourselves and enjoy the unique inner and outer beauty that we were given. We try to sugar-coat reality with bad love choices, misinformation about ourselves, stereotypes, promiscuity, and allowing abuse to control and ultimately destroy our lives. Over time, we actually forget how to create that perfect balance of ingredients. We forget what elements make for a happy, healthy existence. We forget how to make the "good ole fashioned," sweet, simple red Kool-Aid. We stop making life sweet and simple. We stop making it. We stop. And our daughters and nieces grow up wanting a mere skewed, bitter imitation of what used to be. It's time to remember ladies (and gentlemen) to return to the basics. To "refill" our cups with the good things that have been taken away from us and replenish our empty vessels with those once healthy things we've willingly given away. . . . Make yourself stop, put your feet up and enjoy a mental glass of Kool-Aid.
Help make us NUMBER ONE ! Kool-Aid The following was posted by Ron Gregory, who obtained it from Kraft General Foods. Additions were made by Lynn Wiegard, Jane Murray and Doug Adcock. "When he was just 11, Edwin Perkins had the idea of becoming a businessman. He sent for a pamphlet called 'How To Become a Manufacturer.' It must have inspired him, for some 20 years later he was running a 125-product line business out of Hastings, Nebraska. The line ran the gamut from perfumes and toothpaste to flavorings and household products. But the most popular item was a small bottle of flavored syrup called Fruit Smack. "This soft drink syrup was expensive to market because transportation and glass breakage added heavily to the costs of manufacturing and advertising. So in 1927 Perkins decided to remove the water and bottle and offer the concentrated beverage powder in convenient envelopes. He also changed the name to Kool-Ade. The name was soon altered again, to the now familiar Kool-Aid. This attempt at changing the name ran into difficulty, as in 1914 a Lewis, Iowa based Drug Store owner and Chemist named Jake Ross invented and patented a little known lemon flavoured drink, which he called "Kool-Aid". Perkins bought the patent off of Ross, and the current incarnation of Kool-Aid was founded. A few years later the company moved to Chicago and discontinued all other products to turn its attention entirely to Kool-Aid instant soft drink mix. By 1939, the Perkins Chicago factory was doubled and additional employees were hired. "In 1953 the Perkins Products Company became part of General Foods Corporation. About that time, print ads for Kool-Aid mixes showed the soft drink in a large pitcher with a design drawn on the surface condensation -- a heart, a 5-cent symbol or a smiling face. The smile became the favorite, and from 1954 it was used on pitchers in all advertising. It was also in 1954 that Kool-Aid began being produced and distributed in Canada. When presweetened Kool-Aid came out in 1964, the package carried an illustration of the now well-known rounded pitcher with the smiling face. At that time both the shape and the smile were registered. "As the demand for Kool-Aid increased, additions have been made to the original line of six flavors. There are flavored mixes to be dissolved with sugar in water and ice. There are also sugar- sweetened mixes, available in packages and canisters. Kool-Aid sugar free mixes, sweetened with NutraSweet, come in both packages and canisters. And now we have Kool-Aid Koolers, ready-to-drink juice drinks, in convenient 8.5 ounce containers." The six original flavours were Grape, Lemon Lime, Cherry, Orange, Raspberry, and Strawberry.
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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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 ! Maggie sent me this one. (She also sent one that I can’t print! LOL) Why can't blondes make Kool Aid? Because they can't figure out how to get eight cups of water into that tiny little package. 10 Rejected Flavors Of Kool-Aid Author: Unknown 1. Drunkenberry Punch 2. Strawberry Escargo 3. Tastes Like Teen Spirit 4. Toxic Yellow Surprise 5. Roadkill Red 6. Rocka-fishy Tuna 7. Chocolate Fudge Ripple 8. Picklejuice 9. Shrimp Cocktail 10. Sea Monkeys!
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 ! ORANGE BBQ PORK RIBS Source: Kraft Foods 1 cup Kraft original BBQ Sauce 3 Tablespoons Orange Kool-Aid 4 pounds pork spare ribs Preheat grill to medium-high heat. Mix BBQ sauce and drink mix until well blended. Place half of the ribs each in a single layer in center of sheet of heavy duty aluminum foil. Spoon sauce mixture over ribs. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place packets on grate of grill; cover with lid. Grill 1 hour and 30 minutes, or until ribs are very tender. Remove from foil. Skim fat from sauce and serve. KOOL-AID POPCORN Source: Recipe Cottage 2 cups sugar 1 cup light syrup (white corn, Karo) 2/3 cup margarine 2 pkg. Kool-Aid 1 tsp soda Boil the sugar, syrup and margarine together for 3 minutes. Stir in soda and Kool-Aid. Pour over 6 quarts of popcorn. Bake at 225 F for 45 minutes, stirring every 10 minutes. Remove from the oven and break up immediately. KOOL-AID SHERBET 1 cup granulated sugar 1 envelope Kool-Aid (flavor of your choice) 3 cups milk In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer mixture to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving. Yields about 3 cups FROZEN LEMON KOOL-AID PIE Source: Recipe Cottage 1 small container Cool Whip (Whipped Topping) 1 can of Eagle Brand condensed milk 1 envelope of lemonade or pink lemonade Kool-Aid 1 graham cracker crust Fold together the milk, Kool-Aid, and whipped topping, and pour into the crust. Refrigerate until firm (about 2 hours) KOOL-AID JELLY Source: Recipe Cottage 1 envelope Unsweetened Kool-Aid 3 cups water 1 box Sure Jell Light 3 cups sugar Stir Kool-Aid and water together until dissolved. Combine powdered pectin with 1/2 cup of the 3 cups of sugar; stir into Kool-Aid and set aside. Gradually stir in sugar, stirring until dissolved. Pour into clean dry plastic containers and cover. Let stand at room temperature overnight. Store in freezer. Makes 4 - 8 oz. jars. KOOKY KOOL-AIDT (sp) FUDGE Source: Original recipe (c) 1997 T. Skaarup. May be copied without modification. All rights reserved. 1/4 C. butter or margarine (1/2 stick) 2 1/2 C. sugar 2/3 C. evaporated milk (or small 5 oz. can) 10-12 oz. white Chips 6-7 oz. Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows) 1 tsp. unsweetened Kool-Aid (Orange, Grape, Lemon, Strawberry or any unsweetened flavor) (1 package is plenty) 1 C. chopped nuts or dried fruits (you could use dried chopped apples etc.) Line a 9-inch square pan with aluminum foil and set aside. Place white chips into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter aside to warm. Heat milk over medium heat until warm, then add sugar. Bring to a rolling boil (medium-high) while stirring constantly with a hand mixer (or wooden spoon). Add marshmallow creme and butter. Bring back to a boil for [5] full minutes by the clock (start timing once the boil resumes). The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture, then turn down the heat a little (e.g. down to medium from medium-high) and continue to stir. One minute prior to end of the boil add 1 teaspoon (about half a package) of Kool-Aid mix. Stir in well. Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in almonds. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares. NOTE: If recipe is doubled, then use a very large saucepan since the marshmallow creme will expand when heated. Boil for 8 minutes (by the clock) after the boil resumes instead of the usual 5 minutes.
Help make us NUMBER ONE ! KEY LIME KOOL-AID CHEESECAKE Source: Forumlowcarb.org To avoid the NutraSweet in Sugar-Free Jell-O, I use unsweetened Kool-Aid as flavoring in my cheesecake. 1 pkg unsweetened Kool-Aid (I used Lemon/Lime - any flavor could be used) 1 packet plain gelatin (Knox) 1/4 cup water 3/4 cup liquid - I juiced a lime and added water to measure 3/4 cup 1/2 cup pourable Splenda 16 oz cream cheese (room temperature) Sprinkle gelatin over 1/4 cup water. let soften for 5 minutes. boil the remaining 3/4 cup liquid. pour into gelatin and stir until completely melted. add Kool-aid powder. Stir well. Put cheese into mixer and start beating. add the gelatin and Splenda. Beat until very creamy. I put about 1-2 tbs of this mixture into muffin papers (the foil kind) and then chilled. You could use any nut crust in a springform pan also but that changes the carb count. I got 16 to 20 of these from a batch. Carb count is about 2-2.5 per muffin paper. Total for batch - ~46. These disappeared quite quickly at our Christmas party (most of the people that ate them were not LCers but they really liked them). I decorated them with a fresh raspberry. Looked pretty and Christmassy...
Help make us NUMBER ONE ! EASY BAKE OVEN CAKE MIX (For a child’s Easy Bake Oven) Source: Thefunplace.com CHILDREN’S LEMON CAKE MIX 1 c. sugar 1 1/2 c. flour 1 t. baking soda 1/2 t. salt 1 t. lemon Kool-Aid 1/3 c. vegetable shortening Combine dry ingredients. Cut in shortening. Spoon ¼ * mixture into about 12 sandwich bags. I then put all the little bags into a freezer bag. Zip it up and store it on the shelf in the pantry. It will keep for about 6 months. *Note: I think that they mean ¼ cup. ~Linda To have your little one make a cake: Mix 1 package of mix with 1 tablespoon of water. Stir well until smooth. Bake in greased pan in easy bake oven until slightly brown. Child's Chocolate Cake Mix All ingredients are the same except replace the 1t. lemon Kool-Aid with 3 Tablespoons of baking cocoa (the unsweetened kind).
Help make us NUMBER ONE ! GRILLED FRUIT SALAD Source: Kraft Foods ½ cup reduced fat or light sour cream 1 tablespoon orange Kool-Aid ¼ teaspoon ground red pepper 1 medium pineapple, pealed, cored, and cut into wedges 1 medium mango, pealed, pitted and cut into wedges 1 medium papaya, peeled, seeded and cut into wedges 2 medium bananas, diagonally sliced Preheat greased grill to medium-high heat. Combine sour cream, Kool-Aid and red pepper until well blended. Cover, Refrigerate until ready to use. Grill fruit six minutes until light-browned on both sides, turning over after 3 minutes. Arrange fruit on platter. Serve immediately with the sour cream mixture. Or, cover and refrigerate the fruit platter and the sour cream mixture separately until ready to serve. Spoon sour cream mixture over fruit just before serving.
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