Publisher's Desk...
Good morning to one and all. I am so glad you decided to drop by. We've been busy and hope you enjoy the fruits of our labor. Here's the crew who helped make it all possible:
Vicki, Sarasota, FL
Cheryl, Chicago, IL
Mary Jane, Stockton, CA
Ann, FL
Joyce, IL
Bev, FL
Larry Holmes, Ontario, Canada
Tena, MO
Lillian, FL
Jean, Syracuse, NY
I have a real treat for you in tomorrow's issue. I hope you will join us for a very special surprise issue of A to Z Recipes. You're certain to find something worth keeping in it.
Here is a helpful message for you:
True friendship is like sound health, the value of it is seldom known until it be lost.
•Charles Caleb Colton
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Enjoy!
Ramblings...
Words of Advice
Shared by Vicki, Sarasota, FL
ONE. Give people more than they expect and do it cheerfully.
TWO. Marry a man/woman you love to talk to. As you get older, their conversational skills will be as Important as any other.
THREE. Don't believe all you hear, spend all you have or sleep all you want.
FOUR. When you say, "I love you," mean it.
FIVE. When you say, "I'm sorry," look the person in the eye.
SIX. Be engaged at least six months before you get married.
SEVEN. Believe in love at first sight.
EIGHT. Never laugh at anyone's dreams. People who don't have dreams don't have much.
NINE. Love deeply and passionately. You might get hurt but it's the only way to live life completely.
TEN. In disagreements, fight fairly. No name calling.
ELEVEN. Don't judge people by their relatives
TWELVE. Talk slowly but think quickly.
THIRTEEN. When someone asks you a question you don't want to answer, smile and ask, "Why do you want to know?"
FOURTEEN. Remember that great love and great achievements involve great risk.
FIFTEEN. Say "bless you" when you hear someone sneeze.
SIXTEEN. When you lose, don't lose the lesson
SEVENTEEN. Remember the three R's: Respect for self; Respect for others; and Responsibility for all your actions.
EIGHTEEN. Don't let a little dispute injure a great friendship.
NINETEEN. When you realize you've made a mistake, take immediate steps to correct it.
TWENTY. Smile when picking up the phone. The caller will hear it in your voice.
TWENTY-ONE. Spend some time alone.
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Did You Know?...
Secret Storage
Shared by Jean, Syracuse, NY
It's hard to find balance in your life when the mess in your home is piling up. That's why we've got tips from the "Queen of Clutter" on keeping your junk out of sight, but close at hand.
In 1999, Pat Moore and her husband decided to downsize their lifestyle and move into a 1,200-square-foot bungalow in the countryside south of Richmond, Virginia. Not long after, they began raising their granddaughter, bringing the toddler and all her accessories into an already snug household. It was clear that they needed to make their space work harder for them.
It's a good thing Moore is a well-trained clutter-buster. Billing herself as the "Queen of Clutter," she's a professional organizer and media personality, and for several years wrote a column for a weekly women's magazine.
Unlike many other professional organizers, Moore doesn't insist that people get rid of the less-useful items in their homes. Instead, she says, "I always work on the philosophy that you don't have to get rid of stuff, as long as you have a place to put it."
Even if you think all your storage spaces are already full, take a closer look, she suggests. Open a closet door and look up, then look down. Odds are you'll find empty space above your clothes rod for another shelf, and space below your hanging clothes for another clothes rod, or for stackable milk crate-like cubicles for more storage.
Try these tips from the "Queen of Clutter" to maximize your storage space:
On your bookshelves, pull all the books out even with the shelf edge. This will create a concealed space for stuff you rarely use, like computer manuals; boxes of envelopes and other office supplies; and folders containing previous years' tax information and other paperwork.
Store small craft items and gadgets like nuts and bolts in empty 35mm film canisters. "Label" each canister by gluing one of the items to the lid.
Turn a storage trunk into an end table in your living room. It makes a good storage space for linens and extra afghans and blankets, and you can cover it with an attractive tablecloth or other fabric.
Put inexpensive wire shelves on legs in your kitchen cabinets to double the shelf space. For higher shelves where items in the back are hard to reach put in turntables that swivel, so you can simply rotate the needed item to the front.
"Nest" your baking dishes so finding the right one isn't a pain. These normally stack inside each other, but extracting the middle one ”which for some reason is often the size you need” is difficult. Flip the largest one upside-down, making a "shelf," and stack the others on top of it. The middle one will slide right off when you need it.
Use the inside of cabinet doors and the back walls of cabinets for storage. Moore uses cup hooks to hang measuring cups and spoons, pizza sheets, and wire racks holding spices and small food items. Similarly, she hangs organizers with pockets inside closet and utility-room doors for craft supplies, pet supplies, mittens, and hats.
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HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
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
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
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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.
NEW MAIL:
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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 at QT (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!
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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.
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Next Monthly Theme...
Chinese Recipes
Our theme recipe topic is Chinese. Chinese cooking is one of the greatest cuisines in the world ... and one of the most popular outside of its homeland. Chinese cooking is more of a style or method of cooking than an assortment of recipes. Basically, Chinese cooking is very simple and stir fry is one of the more popular methods of preparing Chinese dishes. Virtually any type of vegetable and meat, fowl or fish may be cooked in the Chinese style. It also lends itself well to those who cook for only one or two, as well as those on a special diet. I believe this will be a banner theme issue and welcome your participation. Personally, some of my favorite Chinese recipes include: Sweet & Sour Chicken, Mu Shu Pork, Chicken & Cashews, Stir-fried Rice, Spicy Cellophane Noodles, BBQ Pork Lo Mein, Kung Pao Beef, Hot & Sour Soup, and so many more. Please take some time out to join in the fun of sharing recipes with your a2z family members in this special Chinese Recipes theme issue.
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 September's theme issue is Friday, August 27th.
Theme recipes must have subject: "Chinese Theme Recipes" and will be posted on Sunday, September 5th.
Please use this link: Chinese Theme Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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The South Beach Diet Cookbook: More than 200 Delicious Recipes That Fit the Nation's Top Diet
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Crazy Corner...
DOWN AT THE RETIREMENT CENTER
Shared by Cheryl, Chicago, IL
80-year old Bessie bursts into the rec room at the retirement home. She holds her clenched fist in the air and announces, "Anyone who can guess what's in my hand can have sex with me tonight!!" An elderly gentleman in the rear shouts out, "An elephant?" Bessie thinks a minute and says, "Close enough."
EXERCISES TO PREPARE FOR YOUR HOSPITAL EXPERIENCE
Shared by Jean, Syracuse, NY
1. Lay nude on the front lawn and ask the weed man to probe you with his applicator.
2. Drink a quart of Sherwin-Williams Eggshell One-Coat Coverage Interior Flat White #2. Then have your child stuff his slinky down your throat.
3. Put a real estate agent's 'Open House' sign on your front yard and lie on your bed dressed in a paper napkin with straws stuck up your nose.
4. Put your hand down the garbage disposal while practicing your smile and repeating: "mild discomfort."
5. Set your alarm to go off every ten minutes from ten PM to seven AM, at which times you will alternately puncture your wrist with a Craftsman (squarehead) screwdriver and stab yourself with a knitting needle.
6. Remove all actual food from the house.
7. With several strands of Christmas lights strung from a coat tree and onto yourself, walk slowly up and down the hall.
8. Urinate into an empty lipstick tube.
Three Men
Shared by Mary Jane, Stockton, CA
Three men were sitting together bragging about how they had given their new
wives duties. The first man had married a woman from Alabama, and bragged that
he had told his wife she was going to do all the dishes and house cleaning that
needed done at their house. He said that it took a couple days but on the third
day he came home to a clean house and the dishes were all washed and put away.
The second man had married a woman from Florida. He bragged that he had given
his wife orders that she was to do all the cleaning, dishes, and the cooking. He
told them that the first day he didn't see any results, but the next day it was
better. By the third day, his house was clean, the dishes were done, and he had
a huge dinner on the table.
The third man had married a California girl. He boasted that he told her that
her duties were to keep the house cleaned, dishes washed, lawn mowed, laundry
washed and hot meals on the table for every meal. He said the first day he
didn't see anything, the second day he didn't see anything, but by the third day
most of the swelling had gone down and he could see a little out of his left
eye. Enough to fix himself a bite to eat, load the dishwasher, mow the lawn, and
telephone the florist.
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Love is not blind.
That's why they make lingerie...
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BRANDIED PUMPKIN ICE CREAM PIE
~Submitted by Ann, FL
SOURCE: Cooking Light
YEAR: 1995
ISSUE: Nov/Dec
PAGE: 146
INGREDIENTS FOR 8 SERVINGS:
1-1/2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
2 egg whites, lightly beaten
1 tablespoon water
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons brandy (optional)
4 cups low-fat vanilla ice cream, softened
3 tablespoons chopped pecans, toasted
2 tablespoons malted milk powder
INSTRUCTIONS:
Combine the first 4 ingredients in a bowl; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 10 minutes; let cool on a wire rack.
Combine pumpkin and next 5 ingredients (pumpkin through ginger) in a bowl; stir well. Stir in brandy, if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into the prepared crust. Cover loosely, and freeze pie for 8 hours.
Place pie in refrigerator 20 minutes before serving to soften. Place pecans and malted milk powder in a food processor, and process until ground. Sprinkle the pecan mixture around edge of pie. Yield: 8 servings (serving size: 1 wedge).
NUTRITIONAL INFORMATION:
CALORIES 246 (26% from fat); PROTEIN 4.9g; FAT 7g (sat 2.4g, mono 2.7g, poly 1.2g); CARB 42.5g; FIBER 1.6g; CHOL 10mg; IRON 1.6mg; SODIUM 194mg; CALC 121mg
JOYCE'S FRIED RICE
~Submitted by Joyce, IL
Left over cold Rice (about 6 or 7 cups)
1/2 C. Diced meat (today I used some rotisserie turkey breast but you can use pork, ham, chicken, beef, 2 eggs scrambled, a small can of shrimp or a combination of what you want)
1 small onion diced
1 carrot diced
1/4 of a green pepper diced
1/2 C diced celery
3 T. of bacon grease or oil
2 to 3 shakes of red pepper flakes
Kikkoman soy sauce to taste (I used 3 to 4 T.)
Melt bacon grease in a large skillet or wok. Add veggies and pepper flakes, stir fry on high heat for 5 min. add rice and heat until hot add meat and stir into Rice mixture. Season with soy sauce.
You do not need to be precise with the amounts. I just go with the amount of rice I have left over and go from there.
GOLDEN CHICKEN AND AUTUMN VEGETABLES
~Submitted by Bev, FL
Ready in 30 minutes or less
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
4 bone-in chicken breast halves, skin removed
2 large sweet potatoes, peeled and cut into large chunks
2 cups fresh or frozen cut green beans
1 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
In a nonstick skillet over medium-high heat, cook chicken until browned on both sides. Add sweet potatoes and beans. Combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until chicken juices run clear. Yield: 4 servings.
CHICKEN BREASTS DIANE
For Four servings
~Submitted by Larry Holmes, Ontario, Canada
4 large boneless chicken breast halves
½ teaspoon salt
¼ to ½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoon chopped fresh chives or
green onions
juice of ½ lime or lemon
2 tablespoons brandy (optional)
3 tablespoons chopped parsley
2 tablespoons Dijon-style mustard
¼ cup chicken broth
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do no cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice and brandy if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
Pour sauce over chicken and serve immediately.
Note: Good with noodles with tomato sauce, steamed broccoli and a fresh salad.
Per serving (without accompaniments): Calories: 409; Fat: 24.2 g; Protein: 44.2 g; Carbohydrates: 0.9 g Sodium: 580 mg
BAKED CHEESE GRITS
~Submitted by Tena, MO
2 eggs, beaten
1 1/2 cups milk
2 tablespoons melted butter
3 cups cooked grits
1 1/2 cups grated white cheddar, plus 1/4 cup for top
1/4 teaspoon paprika
Pinch cayenne pepper
Salt and white pepper
Preheat oven to 400 degrees F. Butter, or spray with cooking oil, a 1 quart oval gratin dish. Whisk eggs; add milk, melted butter and fold into grits with cheese and spices. Bake 40 minutes until browned.
STRAWBERRY APPLESAUCE
~Submitted by Lillian, FL
This recipe was given to me several years ago by my sister. It is great as a side dish for just about any type of meal.
1 (3oz.) box strawberry Jell-O
1 can applesauce
1C. boiling water
Mix Jell-O and boiling water, stir to dissolve. Add applesauce and stir. Chill, but do not allow to set.
You can double or triple this recipe with ease.
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Heart Healthy...
QUICK CHICKEN AND NOODLES
(Low-Fat Recipe)
Prep Time: 5 min.
Cook Time: 25 min.
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups dry medium egg noodles
In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside.
Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink, stirring occasionally.
Makes 4 servings
Nutritional Values Per Serving:
Calories 245, Total Fat 4g, Saturated Fat 1g, Cholesterol 91mg, Sodium 528mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 32g, Vitamin A 110%DV, Vitamin C 50%DV, Calcium 6%DV, Iron 15%DV
This recipe created by Swanson Broth.
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For Two...
GLAZED CHICKEN
~Submitted by Jean, Syracuse, NY
For 1:
3/4 lb. chicken pieces
salt and pepper
For 2:
1½ lb. Chicken Pieces
Salt & Pepper
Glaze, choose from recipes following:
LEMON-HERB GLAZE
For 1:
1 tbs. melted butter
1 tbs. lemon juice
1/4 tsp. tarragon or rosemary
For 2:
2 tbs. melted butter
2 tbs. lemon juice
½ tsp. Tarragon or rosemary
TERIYAKI GLAZE
For 1:
1 tbs. soy sauce
1 tbs. sherry
1 tbs. honey
For 2:
2 tbs. soy sauce
2 tbs. sherry
2 tbs. Honey
Place chicken skin-side down on a baking or broiler pan. Sprinkle with salt and pepper and brush with desired glaze. Bake in a 375-degree oven for 20 minutes. Turn chicken and brush again with glaze. Bake 20 to 25 minutes longer, or until done. Or broil for 15 minutes, until lightly browned. Turn chicken, brush with glaze and broil 15 minutes longer, or until done.
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Publisher's Choice...
HOT GARLIC CHEESE BREAD
Prep: 15 min - Total: 40 min
1 pkg. (8 oz.) POLLY-O Shredded Mozzarella Cheese
1/2 cup (1 stick) butter or margarine, softened
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
1/4 tsp. black pepper
1 lb. Italian bread loaf
Mix all ingredients except bread.
Slice bread loaf at 3/4-inch intervals almost to bottom of loaf, being careful to not cut all the way through loaf. Spread 1 side of each bread slice with cheese mixture. Wrap in foil.
Bake at 425°F for 25 minutes. Serve hot.
Makes 8 servings
Great Substitute: Substitute 1/2 tsp. garlic powder and 1 tsp. dried oregano leaves for garlic cloves and fresh parsley.
This recipe created by Kraft Foods.
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