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Good morning to one and all. If any of you are wondering, the procedure at the dentist went well yesterday. Because Angela (youngest daughter) was needed by Joanna (oldest daughter) for baby-sitting for a few days, my son Trey was here and a great help for me. He made sure I had soup and fluids. He even was sweet enough to eat his steak dinner in the kitchen so I would not see what I was missing. Hard to hide the aroma of a pan-fried steak when you're sipping on broth, lol.

I love doing A to Z Recipes for you every day. I have met some wonderful folks and, God willing, will meet more as time goes by. Some of you have been with me for a very long time. Some I hear from often and some not-so often. But its always nice when I do. Many of you offer suggestions which have helped make the current format and style of a2z the way the general consensus says is now best. What you may not know (or think of) is that it takes a lot of work, maintaining huge files, and being very organized to pull off a newsletter like this daily. Heck, folks that do one only once a week pull their hair out over less. Furthermore, doing a publication like this daily and working full-time outside my home can make for some trying times. Like when I make a mistake on a recipe, or post something and give the wrong person "credit" for it. It must certainly place a burr in the hoof of the sender (and often they write to tell me, lol). I want to hear when something is awry and I try my best to correct it and try harder to pay attention to such details that affect you. I also do special issues as requested and/or based upon interest from enough of you to warrant it. Special issues take a lot of time, but I enjoy doing them. So, you may receive an issue that doesn't suit you; maybe tomorrow's issue will. Quite frankly, some of my "special interest" issues have generated a lot of flack (ie:  Mangos, Pumpkin, Lenten Recipes, St. Patty's Day, Birthday Babies). Consideration for those who requested the issue should over shadow your dislike for a particular topic or theme.

I have received an email from a reader who I consider a friend. I will always consider her a friend. She has a great group of personal friends who also subscribe to A to Z Recipes. Having a group like them is wonderful for me because they can toss ideas amongst themselves and offer great ideas and support to me. The group in Florida is such a group (the ones I met last month and plan to again in September). They discuss ideas in emails to one another, as well as offer great friendship to others in our QT Discussion Group. There have been times when the members of the QT group come up with an idea for a special issue, or more serious matters like getting votes and donations up; constructive discussions on how to make a2z benefit more than themselves. If you haven't visited the QT, you are definitely missing out on a great group of wonderful people.

In the Mail Box today, I will be posting the email I referred to at the beginning of the last paragraph. I am posting it without her permission and for that I do not apologize. You see, sometimes the means to an end is justification. I want you to see what I receive on any given day. Maybe you can offer some suggestions also that will make this a better and more pleasing publication.  You know, if what I do here is so awful, then I should stop!  It will either make you appreciate my plight here as publisher, or make you think I am totally inconsiderate and worthless as a publisher of a DAILY and FREE Newsletter (at which point you should unsubscribe, right?). It is up to you, but no one who truly knows me would consider the latter. If you care to respond you may do so by emailing me at maggieblackwell@hotmail.com and make the subject of your email "My opinion of a2z".  Otherwise, it may deleted as junk mail.

Enough said. The recipes here today are great, humor and other items of interest enough to make you laugh and think. All a part of what I aim to do here daily, whether you vote, participate, what have you...it's here for you to enjoy. And I hope you do.

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Did You Know?...

Just when you thought you knew everything....

Shared by Jean, Syracuse, NY

1.In many states the highway patrol carries two gallons of Coke in the trunk to remove blood from the highway after a car accident. 

2.You can put a t-bone steak in a bowl of coke and it will be gone in two days. 

3.To clean a toilet: Pour a can of Coca-Cola into the toilet bowl.......Let the "real thing" sit for one hour, then flush clean. 

4.The citric acid in Coke removes stains from vitreous china. 

5.To remove rust spots from chrome car bumpers: Rub the bumper with a crumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola. 

6.To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion. 

7.To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes. 

8.To bake a moist ham: Empty a can of Coca-Cola into the baking pan; wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy. 

9.To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, And run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield. 

FYI: 
1.The active ingredient in Coke is phosphoric acid. It's pH is 2.8. It will dissolve a nail in about 4 days. 

2.To carry Coca Cola syrup (the concentrate) the commercial truck must use the Hazardous material place cards reserved for Highly Corrosive materials. 

3.The distributors of coke have been using it to clean the engines of their trucks for about 20 years! 

Drink up!

Publisher's note: I don't know if all these are true but I know most are. Certainly an interesting read, though!

The South Beach Diet Cookbook: More than 200 Delicious Recipes That Fit the Nation's Top Diet
This item ships FREE with Super Saver 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.

Subject: ????????????

Ya know, Maggie -- I don't know what's going on anymore.

Lots of times I don't get A2Z - like yesterday. We were limited to 2 - ONLY 2 recipes for the special editions and I saw someone had 3.
What gives?

Also, I've seen my name over jokes that I had never seen before. And didn't say anything.

But today was the LAST STRAW -- I saved that Xxxx Xxxx recipe for you -- and did not submit it anywhere else -- and there it is with my good friend's Xxxxx name with it. This is wrong.

You need to get it together -- if you want us to abide by rules, then you should too.

I am really angry about this -- not that Xxxxx got credit -- just that we try hard to do what you want and it doesn't go two ways. Xxxxx has incredible recipes and I don't care if her name was with this one. I personally think you are spreading yourself too thin and not paying attention to details any more. A2Z was a lot better when we had Birthday Buddies and stuff like that instead of the slick thing that you are trying to publish now. I used to print the issue and read it with a glass of wine at night. But now it's so repititious that it doesn't pay to waste the ink

And as long as I'm venting -- I didn't say anything when you asked - because I was trying hard not to -- we are ALL tired of reading the same old diatribe every day -- about the theme of the month, about voting, etc. Think you would -- and this is just from feedback I get from others --that you would get a lot more if you would tone it down a notch or two. NO ONE wants to waste time reading the same thing day after day after day -- we DON'T have the time any more than you do. That's why I'm not participating the way I used to -- it's OLD.......

Just my thoughts -- but I am really angry about this today. Got a note from Xxxxx apologizing -- and it's not her fault -- it's yours. And again, it doesn't matter -- it was just a recipe. Just so tired of all the garbage that's going on. And no one wants a whole edition on Parsnips for pete's sake. Most of us don 't even eat parsnips!!!!!!!!!!!!

Xxxxxxxxx (A Reader)

My dear Friend,

I apologize for any errors I have made while publishing this newsletter. I would like to offer something daily that is error-free and entertaining. Of course, since I am human, errors occur and there are days (very few) which I cannot publish. And you indicate the newsletters are not entertaining. Considering the huge volume of emails I receive in order to post a newsletter daily, I do my very best to give proper credit to those who submit. I try my best but assume full responsibility for all contents therein.

What you have said (it is called criticism) has been well received. It has helped me immensely. Yes, some of it hurt my feelings (which you know, as you have gotten to know me fairly well, dear). However, criticism can be a good thing.

Criticism is a touchy thing. It almost always hurts someone's feelings. When it is tendered without a suggestion for improvement, it is merely criticism. Constructive criticism, on the other hand, offers suggestions for the object of the criticism for improvement.

I offer your email here (with names and items x'ed out for your privacy) to the membership so constructive criticism can be given. It is obvious that much of what I do daily is either unwanted or in need of restructuring (according to your email). I am open to constructive criticism, and this posting should open the door. And I thank you for providing the impetus for change.

With warmest regards,
Maggie
Publisher, writer, preparer, collator, editor, sender, etc.
A to Z Recipes Newsletter

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Discussion Forum

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. 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...

Fresh Is Best!

What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.

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 August's theme issue is Friday, July 30th.

Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.

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.
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Crazy Corner...

Research Quandary

Shared by Richard K., Bradenton, FL

A research group on sea mammals captured a rather odd porpoise on one of its 
trips. Its peculiarity was that it had feet. After they had photographed and 
measured the poor thing, they prepared to set it free.

"Wait a minute," said one of the researchers, "Wouldn't it be a kindness if 
our ship's doctor here were to amputate the feet so that it would be like other 
porpoises?" "Not on your life," exclaimed the doctor,

"That would be defeeting the porpoise." 




Plain Language!

Shared by Larry Holmes, Ontario, Canada

In promulgating your esoteric cogitations or articulating your superficial sentimentalities, and amicable philosophical or psychological observations, beware of platitudinous ponderosity. 

Let your conversational communications possess a compacted conciseness, a clarified comprehensibility, a coalescent cogency, and a concatenated consistency. 

Eschew obfuscation and all conglomeration of flatulent garrulity, jejune babblement, and asinine affectations. 

Let your extemporaneous descantings and unpremeditated expatiations have intelligibility and voracious vivacity without rodomontade or thrasonical bombast. 

Sedulously avoid all polysyllabic profundity, pompous prolificacy, and vain vapid verbosity. 

In short: "Be brief and don't use big words." 




Great Age

Shared by Vicki, Sarasota, FL

Reporters interviewing a 104 year-old woman:

"And what do you think is the best thing about being 104?" the reporter asked.

She simply replied, "No peer pressure."




Country Pastor

Shared by Jean, Syracuse, NY

The poor country pastor was livid when he confronted his wife with the receipt for a $250 dress she had bought. "How could you do this!" he demanded.

"I don't know," she wailed, "I was standing in the store looking at the dress. Then I found myself trying it on. It was like the Devil was whispering to me, 'Gee, you look great in that dress. You should buy it.'"

"Well," the pastor persisted, "You know how to deal with him! Just tell him, "Get behind me, Satan!"

"I did," replied his wife. "He said 'You look great from here too.'"

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

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SHIRLEY'S SUMMER SALAD

~Submitted by Shirley, Bellingham, WA

This great for reunions and potlucks.

1 bunch (3 or 4 large heads) broccoli
1 c. white raisins
1 can water chestnuts
1 red onion
1 c. celery
1/4 pound bacon
dressing as follows
1/4 c. sugar or equal of sugar replacement
1 c. mayonnaise
1 tbs. cider vinegar

Slice the bacon into 1/4 inch pieces across grain. Brown crisp. drain.

Chop broccoli into very small flowerets. Grate the stalk into small pieces too. Put in Big Bowl.

Add the raisins.

Chop the water chestnuts fine and add to salad.

Dice the onion into small pieces. Add with the chopped celery. Add in the bacon mix dressing and cover salad. Toss and serve. Keeps well.

ROAST RACK CORNISH HENS
WITH PINE-NUT STUFFING
Makes 4 servings

~Submitted by Larry Holmes, Ontario, Canada

4 rack Cornish hens, about 1 pound
2 teaspoons salt
4 tablespoons melted butter
watercress

Stuffing:
5 tablespoons butter
1 cup Texmati rice blend
2 cups chicken stock
1 teaspoon salt
1 cup finely chopped onion
½ cup pine nuts
2 tablespoons chopped parsley

Stuffing: Melt 3 tablespoons of the butter in a 2-quart heavy casserole over moderate heat. Add the rice, stirring constantly until most of the rice has turned milky and opaque. Do not let it brown. Pour in the chicken stock, add the salt, bring to a boil, stirring occasionally. Cover the pan tightly, reduce the heat and summer for 18 - 20 minutes or until the rice has absorbed the liquid. Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter then add the onion. Cook over moderate heat for 8 to 10 minutes, then add the pine nuts. Cook 2 to 3 minutes or longer, stirring until the nuts are lightly browned. In a small mixing bowl, combine the cooked rice, the onion, pine nuts and the parsley. Mix gently but thoroughly. Taste for seasoning.

Preheat the oven to 400° F.

Sprinkle the inside of each bird with ½ teaspoon salt, and then pack the cavities loosely with the stuffing (no more than three-fourths full). Skewer or sew the openings with cotton thread, truss the birds securely and brush them with the melted butter. Place on a rack set in a shallow roasting pan just large enough to hold them. Roast in the middle of the oven for 45 minutes, basting occasionally with the drippings in the bottom of the pan.

Transfer the birds to a warm serving platter, pour the pan juices over them and serve, garnished with the watercress.

PORK CHOPS IN WINE

~Submitted by Mary, TN

4 pork chops
1 green pepper sliced in rings
1 clove garlic crushed
1 - 8 ounce can of tomato sauce
1/3 cup dry white wine (or vermouth)

A splash of wine enlivens pork chops!! In a skillet, brown 4 pork chops. Remove chops, pour off fat. Stir in 1 green pepper sliced in rings and 1 clove garlic crushed. Cook 5 minutes. Place chops over green pepper. Pour 1 - 8 ounce can of tomato sauce and 1/3 cup dry white wine (or vermouth) over chops. Simmer covered 45 minutes.

Note: I use Morton's Nature Seasoning and Italian seasoning (season as desired). Sauce can be thickened for gravy if desired.

CINCINNATI-STYLE CHILI

~Submitted by Tena, MO

2 pounds ground chuck
1 cup chopped onion
6 ounces tomato paste
1 teaspoon cinnamon
1 teaspoon pepper
½ teaspoon cayenne
1 teaspoon ground cumin
½ teaspoon ground allspice
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 tablespoon vinegar
1 bay leaf

Brown beef with the onion, add tomato paste, spices and 3 cups water. Bring to a boil and simmer, stirring occasionally for 1 hour. Add 1 cup water and simmer, stirring occasionally, for 2 hours more. Discard bay leaf and serve.

Serves 6-8.

POTATO CHIP COOKIE MIX IN A JAR

~Submitted by Joyce, IL

1 cup granulated sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1-quart wide-mouth canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Decorate the jar.

Attach the following instructions to the jar:

Empty jar of cookie mix into large mixing bowl. Mix thoroughly.

Add:

2 sticks butter, softened
1 teaspoon pure vanilla extract

Mix until blended completely. Shape into balls the size of walnuts. Flatten.

Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned.

Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.

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Heart Healthy...

MEXICAN CHICKEN CUTLETS

~Submitted by Jean, Syracuse, NY

Yield: 4 servings

INGREDIENTS

- 1 (1 pound) bag frozen peppers and onions
- 1 pound frozen boneless, skinless chicken cutlets, defrosted
- 1/2 package taco seasoning mix (use more or less depending on desired spiciness)
- 1/2 cup fat-free, reduced-sodium chicken broth

DIRECTIONS

Combine all ingredients in a large nonstick skillet and bring to a boil over medium-high heat.

Lower the heat, cover, and simmer for 15 minutes. Add more broth if necessary.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 170, Fat: 2g, Cholesterol: 64mg, Sodium: 383mg, Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 27g Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat

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For Two...

ORANGE MARINATED CHICKEN

~Submitted by Lillian, FL

Source: Southern Living Cookbook for Two

2 whole chicken breasts, split and skinned
¼ Cup orange juice
½ tsp. salt
¼ tsp. ground marjoram
¼ tsp. dried basil leaves
½ tsp. garlic salt
¼ tsp. pepper

Wash chicken and dry well with absorbent towels. Combine remaining ingredients. Pour mixture over chicken, and refrigerate 1 hour. Bake, uncovered at 350 degrees for 45 to 55 minutes, basting occasionally.

Serves: two

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Publisher's Choice...

SHRIMP BROCHETTE

Yields 6 servings

2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced
3 fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers

Directions:

1 Preheat a grill for high heat. Soak skewers in water.

2 Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.

3 Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

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