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A to Z Recipes
August 31, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Tomorrow is Labor Day, a United States federal holiday observed on the first Monday in September. In many parts of the world, it is a day set aside for the working citizen, where folks take off from work and crank up the grill. Traditionally, Labor Day is celebrated by most Americans as the symbolic end of the summer. It was also believed to be the end of wearing white for the season but we all know that the designers and fashion know-it-alls have white in all their lineups. For me, it is the beginning of serious school attendance for my kids (one in college and the other a high-school senior) and the end to the
sleepovers and summer teen parties. Thank goodness! It is also our family tradition to watch the Jerry Lewis Telethon with a box of Kleenex nearby. I have to work today but I'll be up into the wee hours watching it, no doubt. However you spend your day, be safe and enjoy the time off from work.
Our Monthly Theme issue topic of Positively Potatoes ends today. I will announce the next
Monthly Theme topic in Wednesday's issue. The potato theme issue will be posted next Sunday and looks great! Of course, I still need your recipes to make it perfect. Just visit the
Monthly Theme - Recipe Submission section for details and links to be used for yours.
Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's more than
40 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
I dug out some of my own recipes for a special Labor Day issue for you. Even if you live outside the US, you can enjoy a late summer barbecue and the recipes in this issue will help. We've got various recipes for meats, side dishes, desserts, even salads and beverages. I hope you enjoy this little
labor of love for Labor Day.
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Up to a point a man's life is shaped by environment, heredity, and movements and changes in the world about him. Then there comes a time when it lies within his grasp to shape the clay of his life into the sort of thing he wishes to be. Only the weak blame their parents, their race, their times, lack of good fortune, or the quirks of fate. Everyone has it within his power to say, "This I am today; that I will be tomorrow."
~ Louis L'Amour
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Christian One-Liners
Don't let your worries get the best of you; remember, Moses started out as a basket case.
Some people are kind, polite, and sweet-spirited until you try to sit in their pews.
Many folks want to serve God, but only as advisors.
It is easier to preach ten sermons than it is to live one.
The good Lord didn't create anything without a purpose, but mosquitoes come close.
When you get to your wit's end, you'll find God lives there.
People are funny; they want the front of the bus, the middle of the road, and the back of the church.
Opportunity may knock once, but temptation bangs on your front door forever.
Quit griping about your church; if it was perfect, you couldn't belong.
If the church wants a better pastor, it only needs to pray for the one it has.
God Himself does not propose to judge a man until he is dead. So why should you?
Some minds are like concrete thoroughly mixed up and permanently set.
Peace starts with a smile.
I don't know why some people change churches; what difference does it make which one you stay home from?
A lot of church members who are singing "Standing on the Promises" are just sitting on the premises.
We were called to be witnesses, not lawyers or judges.
Be ye fishers of men. You catch them - He'll clean them.
Coincidence is when God chooses to remain anonymous.
Don't put a question mark where God put a period.
Don't wait for 6 strong men to take you to church.
Forbidden fruits create many jams.
God doesn't call the qualified, He qualifies the called.
God grades on the cross, not the curve.
God loves everyone, but probably prefers "fruits of the spirit" over "religious nuts!"
God promises a safe landing, not a calm passage.
He who angers you, controls you!
If God is your Co-pilot - swap seats!
Prayer: Don't give God instructions -- just report for duty!
The task ahead of us is never as great as the Power behind us.
The Will of God never takes you to where the Grace of God will not protect you.
We don't change the message, the message changes us.
You can tell how big a person is by what it takes to discourage him.
The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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GRILLING VEGETABLES A TO Z
ARTICHOKES:
Fill a large pot with enough water to cover. Bring to a boil; add juice of 1 lemon. Add artichokes and boil until leaves pull away easily. (Be careful not to boil artichokes to the point where bottoms become mushy.) Remove artichokes; cool. Pull off tough outer leaves and discard. Scoop out fuzzy choke in center. Marinate up to 8 hours or brush with marinade before grilling.
ASPARAGUS:
Blanch until bright green, about 2 min. Marinate up to 3 hours or baste with marinade before grilling.
BEETS:
Boil in skins until you can pierce them with a paring knife. Drain and cool. Peel, slice 1/4-inches thick and marinate up to 8 hrs or baste with marinade before grilling.
BELL PEPPERS:
Slice in half lengthwise; remove core and seeds. Place skin side down on grill over high heat. When skin has buckled and charred, remove from grill. Let cool (toss in the freezer to speed the process), peel and slice.
BROCCOLI:
Blanch until bright green, about 5 min. Marinade up to 3 hours or baste with marinade before grilling.
CARROTS:
Peel and slice carrots into chunks. Blanch until soft, about 4 min. Marinate up to 8 hours or baste with marinade before grilling.
CHERRY TOMATOES:
Thread onto skewers, brush with marinade, sprinkle with fresh herbs, if desired, and grill over hot coals, turning often to prevent burning, until soft and lightly charred.
CORN ON THE COB:
Peel husk down but don't remove. Spread corn with unsalted butter or corn oil, fresh herbs and salt to taste. Replace husk, then wrap lightly in foil. Grill over very hot coals, 20-30 minutes, turning often.
EGGPLANT:
Cut off ends. Without peeling, slice into 1/4-inch thick rounds. Brush with marinade; grill over high heat, brushing frequently, until light brown. Turn and grill other side.
GARLIC:
Wrap at least six garlic cloves in a single piece of foil. Place over high heat, turning often until garlic is soft and spreadable, about 30 minutes.
LEEKS:
Use only white part and about 2-inches of the green. Blanch until layers are just pliable enough to separate, but not mushy, about 3 minutes. Marinate up to 3 hours or baste with marinade before grilling.
MUSHROOMS:
Marinate without blanching, 3-8 hours.
ONIONS:
Peel and blanch until layers are just pliable enough to separate, about 3 min. Marinate up to 3 hrs or baste with marinade before grilling.
POTATOES:
Use small boiling potatoes. Boil until you can pierce with a knife, 5 - 7 min. Marinate for up to 8 hours or baste with marinade before grilling.
SNOW PEAS:
Marinate without blanching for up to 3 hours. Grill briefly - just 1 or 2 minutes.
TOFU:
Make sure to use extra-firm tofu. Marinate for up to 8 hrs. The longer you marinate tofu, the more flavor it will absorb.
ZUCCHINI:
Slice into rounds; blanch about 2 minutes. Marinate for up to 3 hrs or baste with marinade before grilling.
Source: Vegetarian Times Booklet
WAYS TO SPICE IT UP
Sometimes a great piece of meat is wonderful on its own, but other times you want to spice it up a bit. Your best friends in this area are rub-on seasonings, basting sauces, and marinades.
Rub-On Seasonings
Rub-on seasonings are a form of dry marinade. Mixtures of spices are hand-rubbed directly onto meat or poultry, then allowed to set from 30 minutes to overnight in the refrigerator before grilling. Experiment with varying mixtures to find flavors that please you.
Below are a few suggestions.
Recipe 1. 1 1/2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic salt and 1/4 teaspoon cayenne pepper.
Recipe 2. 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon pepper and 1/2 teaspoon cayenne pepper.
Recipe 3. 1 teaspoon cardamom, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon garlic salt and 1/2 teaspoon pepper.
Basting Sauces
Basting sauces are brushed onto meat while it is cooking. It is usually best to apply sauces only during the last 10 to 20 minutes of cooking, especially if the sauce is tomato-based or contains sugar. This prevents over-browning.
Below are three easy basting sauces.
Basting Sauce 1
1. Melt 1 tablespoon butter in fry pan.
2. Add 1 small chopped onion and saute. Stir in 1/4 cup minced celery, 1/2 cup water, 3/4 cup catsup, 1 tablespoon lemon juice, 2 tablespoons Worcestershire and 1/3 cup brown sugar.
3. Cook about 10 minutes over medium heat.
Basting Sauce 2
1. In small saucepan, mix together 1/4 cup soy sauce, 2 tablespoons prepared mustard, 2 tablespoons brown sugar and 2 tablespoons vinegar.
2. Bring to a boil.
Basting Sauce 3
1. In small saucepan, mix together 1/2 cup lemon juice, 1/4 cup cooking oil, 1 clove garlic (minced), 1 teaspoon paprika and 1 teaspoon pepper.
2. Bring to a boil.
3. Remove from heat and stir in 1 tablespoon honey.
Marinades
The base of most marinades is acid (like lemon juice, wine, vinegar, Worcestershire sauce, yogurt) and oil (olive, vegetable, flavored … any kind). Include herbs and spices (like garlic, fresh herbs, onion, ginger) to create flavors that accent the meat’s natural taste. Meat must soak in the marinade mixture to absorb the flavors, anywhere from 30 minutes to over night depending on the affect you want. The acid in the marinade also tenderizes the meat.
Creating Your Own Marinade
Try creating your own marinades with the seasonings you like best. These suggestions make enough for approximately 4 servings of meat or poultry:
1/4 cup light soy sauce, 1 tablespoon sesame oil, 1 garlic clove (minced), 1 teaspoon ginger and 1/2 teaspoon minced parsley leaves.
1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander and 1/2 teaspoon dried crushed red pepper flakes.
2 tablespoons prepared mustard, 1/4 cup soy sauce, 4 teaspoons honey, 1 tablespoon lemon juice and 1/4 teaspoon ground ginger.
1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon rosemary and 1/2 teaspoon thyme.
Marinating not only adds flavor, it helps keep meat and poultry moist.
Chicken absorbs flavors quickly and does not require lengthy marinating. Even a brief half hour while the grill is heating is sufficient. Or, you can marinate it several hours or overnight.
Always marinate meat and poultry in the refrigerator. Use a non-reactive container — glass, ceramic, or non-metallic bowl or a resealable plastic bag. Turn the meat or poultry several times to expose all sides to the marinade.
Never reuse marinade. If some of the marinade is desired for basting during cooking, it is best to set aside a portion before uncooked meat or poultry is added to the remainder.
If a marinade is used as the base for a sauce, bring it to a boil before applying it to the meat or poultry.
Source: Tyson.com
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Positively Potatoes
September is National Potato Month. In celebration of this wonderful vegetable, we will be collecting your favorite recipes that contain potatoes. I'll bet you didn't know that ONE medium-sized potato, eaten with the skin on:
Is just 110 calories.
Has nearly half of the Daily Value for vitamin C.
Is one of the best sources of potassium and fiber in the produce section.
Is a great way to eat your veggies!
Join in the tater frenzy by sharing your potato favorites in our current
Monthly Theme topic of Positively Potatoes.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Positively Potatoes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day 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 for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Positively Potatoes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Positively Potatoes has a deadline of August 31, 2008, and will be posted on September 7, 2008.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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 (first name required)
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Your birthday (month and day required)
Here are our August Birthday Babies:
2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
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13th Ann P. in Kinston, North Carolina
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13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
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15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
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17th Jeri K. in Brooklyn, New York
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20th Elizabeth P. in LaFayette, Georgia
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23rd Tamie O. in Bedford, Pennsylvania
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Labor Day Fun
Well, here it is, the last big summer holiday -- your last chance this year to let chiggers crawl up your shorts.
Somewhere back there I lost control. For Labor Day my wife is expecting pearls.
There's got to be something wrong with a society that spends its last big summer holiday weekend watching a Jerry Lewis telethon.
Well, here it is Labor Day. I hope you didn't forget to send an FTD bouquet to your favorite Teamster.
I always look forward to Labor Day because that's usually when the pools close. And it'll be nice to see the kids again without pink eyes and wet hair.
I always make a contribution to Jerry's kids. I mean, why not? Thanks to Jerry, MD has become my favorite disease.
Actually, the Labor Day Telethon is a unique show business phenomenon. It makes millions of dollars without exploiting sex, violence, or drugs, and then gives the money to charity. It's almost un-American.
I love the big contributors on the telethon. "Yeah, Jerry, during 2008 we're so very proud to donate 10-cents to your kids for every yacht we sell."
I can hardly wait for Labor Day. Every year it's a big deal at my house to set in front of the TV till 4:00 in the morning, trying to guess when Jerry Lewis will undo his bow tie.
Jerry Lewis is so good at collecting money, if he ever quit the M-D Telethon he'd have a bright future as a TV evangelist.
I know it's almost Labor Day. I just saw a flock of mosquitoes flying south.
What I don't understand about Labor Day is, if it's to honor the working man, how come Republicans get a holiday, too?
Hey, let's be honest. Labor Day is not really a holiday. It's just an excuse to have an After-Back-To-School Sale.
Every year people watch the Jerry Lewis telethon hoping to see the end of that horrible affliction -- Jerry's singing.
Drive carefully. Remember, Labor Day is a little like Thanksgiving -- there are a lot of turkeys out there.
Labor Day is a strange holiday: no decorations, no cards or flowers, no fireworks or costumes. I guess the working class is just to pooped to party.
Every time the telethon raises another million dollars, Jerry Lewis starts singing. They might raise more money if Jerry stopped singing.
But remember, be generous to the Jerry Lewis Telethon and, one day, they'll accomplish their most important goals: to cure muscular dystrophy and to get Jerry Lewis off TV.
What do you suppose people did to relax on holiday weekends back in the old days -- before they had cars to kill each other with?
There's a rumor that Jimmy Hoffa is alive and well and living is Mississippi -- managing Elvis.
It's Labor Day and another summer is over. Well, nothing lasts forever -- except George Hamilton's tan.
They should have a Labor Day lottery. Anyone who can drive 50 miles without an accident wins a Fuzzbuster.
When all the money is counted, the Jerry Lewis Telethon will have raised more money than last year -- unless Donald Trump's check bounces.
Today is Labor Day in the U.S. and Canada. Labor Day is more fun in Canada because labor gets more respect. In the U.S. the conservatives are in control, so about all labor can do is talk about injustice and wonder what ever happened to the pension fund.
Gee, here it is Labor Day again, and you know what that means. It's back to work for department store Santa Clauses.
If unions are so strong, how come labor gets one day a year and management gets the other 364?
If industry keeps automating this may soon be Robot Day.
The highways will be packed this weekend so remember, if you drive don't drink. And if you drink, have a nice forever.
So do as millions do, hit the highway this holiday weekend. Remember, it's the last chance to wreck your car before the new models come out.
The purpose of Labor Day is to give the working class a chance to rest before they go back to looking for a job.
Well, the Labor Day picnic was really wild this year. Somebody put real sugar in the Kool-Aid.
Everything I Need to Know I Learned in Corporate America
1. Indecision is the key to flexibility.
2. You can't tell which way the train went by looking at the track.
3. There is absolutely no substitute for a genuine lack of preparation.
4. Happiness is merely the remission of pain.
5. Nostalgia isn't what it used to be.
6. Sometimes too much to drink is not enough.
7. The facts, although interesting, are irrelevant.
8. The careful application of terror is also a form of communication.
9. Someone who thinks logically is a nice contrast to the real world.
10. Things are more like they are today than they ever were before.
11. Anything worth fighting for is worth fighting dirty for.
12. Everything should be made as simple as possible, but no simpler.
13. Friends may come and go, but enemies accumulate.
14. I have seen the truth and it makes no sense.
15. Suicide is the most sincere form of self-criticism.
16. If you think there is good in everybody, you haven't met everybody.
17. All things being equal, fat people use more soap.
18. If you can smile when things go wrong, you have someone in mind to blame.
19. One seventh of your life is spent on Monday.
20. By the time you make ends meet, they move the ends.
21. Not one shred of evidence supports the notion that life is serious.
22. The more you run over a dead cat, the flatter it gets.
23. There is always one more imbecile than you counted on.
24. This is as bad as it can get, but don't count on it.
25. Never wrestle a pig. You both get dirty and the pig likes it.
26. The trouble with life is, you're halfway through it before you realize
it's a do-it-yourself thing.
27. Youth and skill are no match for experience and treachery.
28. No amount of advance planning will ever replace dumb luck.
29. Anything you do can get you fired; this includes doing nothing.
30. Money can't buy happiness; it can, however, rent it.
31. Never pass a snow plow on the right.
The Language of Corporate America
To Understand Corporate America we must understand the language of the workplace
Blamestorming: Sitting around in a group discussing why a deadline was missed or a project failed, and who was responsible.
Chainsaw Consultant: An outside expert brought in to reduce the employee headcount, leaving the top brass with clean hands.
Cube Farm: An office filled with cubicles.
Prairie Dogging: When someone yells or drops something loudly in a cube farm, and people's heads pop up over the walls to see what's
going on.
Elvis Year: The peak year of something's or someone's popularity. "Barney the Dinosaur's Elvis year was 1993."
Idea Hamsters: People who always seem to have their idea generators running.
Mouse Potato: The online, wired generation's answer to the couch potato.
Ohnosecond: That minuscule fraction of time in which you realize that you've just made a big mistake.
SITCOMs: What yuppies turn into when they have children and one of them stops working to stay home with the kids. Stands for Single Income, Two Children, Oppressive Mortgage.
Starter Marriage: A short-lived first marriage that ends in a divorce with no kids, no property and no regrets.
Stress Puppy: A person who seems to thrive on being stressed out and whiny.
Tourists: People who take training classes just to get a vacation from their jobs. "We had three serious students in the class; the rest were just tourists."
Xerox Subsidy: Euphemism for swiping free photocopies from one's workplace.
Alpha Geek: The most knowledgeable, technically proficient person in an office or work group. "Ask Tom, he's the alpha geek around here."
Assmosis: The process by which some people seem to absorb success and advancement by kissing up to the boss rather than working hard.
Beepilepsy: The brief seizure people sometimes have when their beeper goes off (especially in vibrator mode). Characterized by physical spasms, goofy facial expressions and interruption of speech in mid-sentence.
Depotphobia: Fear associated with entering a Home Depot because of how much money one might spend. Electronics geeks experience Shackophobia.
Flight Risk: Used to describe employees who are suspected of planning to leave a company or department soon.
Irritainment: Entertainment and media spectacles that are annoying, but you find yourself unable to stop watching them. The O.J. trials were a prime example.
Percussive Maintenance: The fine art of whacking the crap out of an electronic device to get it to work again.
Seagull Manager: A manager who flies in, makes a lot of noise, sh-ts over everything and then leaves.
Uninstalled: Euphemism for being fired. Heard on the voicemail of a vice president at a downsizing computer firm: "You have reached the number of an uninstalled vice president. Please dial our main number and ask the operator for assistance." See also Decruitment.
My Personal Work History
My first job was working in an orange juice factory, but I got canned...couldn't concentrate.
Then I worked in the woods as a lumberjack, but I just couldn't hack it, so they gave me the ax.
After that I tried to be a tailor, but I just wasn't suited for it ...mainly because it was a so-so job.
Next I tried working in a muffler factory but that was too exhausting.
Then I tried to be a chef -- figured it would add a little spice to my life, but I just didn't have the thyme.
I attempted to be a deli worker, but any way I sliced it, I couldn't cut the mustard.
My best job was being a musician, but eventually I found I wasn't noteworthy.
I studied a long time to become a doctor, but I didn't have any patience.
Next was a job in a shoe factory; I tried but I just didn't fit in.
I became a professional fisherman, but discovered that I couldn't live on my net income.
I managed to get a good job working for a pool maintenance company, but the work was just too draining.
So then I got a job in a workout center, but they said I wasn't fit for the job.
After many years of trying to find steady work I finally got a job as a historian until I realized there was no future in it.
My last job was working at Starbucks, but I had to quit because it was always the same old grind.
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TENNESSEE
MAMA NEELY'S "SOCK-IT-TO-ME" CAKE
A specialty of Pat and Gina Neely, owners of Neely's Bar-B-Que Restaurants in Memphis and Nashville, Tennessee.
Difficulty: Easy
Prep Time: 10
Inactive Prep Time: 25
Cook Time: 30
Yield: 8 servings
Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice
Cake:
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour
For filling:
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
For cake:
Preheat oven to 375 degrees F. Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
For glaze:
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
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RUBBED FLANK STEAK WITH HORSERADISH CREAM
Serving Size: 6
Serving Size: 3 oz steak and 1 tbs sauce.
Steak:
1 (1-1/2 lb) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
Horseradish Cream:
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove -- minced
Rub:
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
1. To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
3. To prepare rub, combine sugar and the next 5 ingredients. Remove steak from bag; discard marinade. Rub steak with sugar mixture; chill 30 min.
4. Prepare grill or broiler.
5. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 min. on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
BABY NEW POTATOES WITH FRESH HERB VINAIGRETTE
"This dish is a wonderful warm weather potato salad. Because they're no mayonnaise in it, you don't need to worry about it spoiling in the sun. I used to make this with just mint and parsley, but then added rosemary and garlic for an extra zing. You can mix and match any herbs you like, such as dill, oregano, marjoram, thyme or basil."
1 teaspoon black pepper
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh mint
1/3 cup olive oil
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
2 pounds baby new potatoes, washed
2 tablespoons white wine vinegar or rice wine vinegar
2 teaspoons kosher salt
Directions:
1. Place a large pot of water on to boil. When boiling, add about 2 tablespoons kosher salt and then the potatoes. Return to a boil, then reduce the heat to maintain a minimal boil. Boil for 20 to 25 minute until potatoes are fork tender. Drain in a colander and let cool slightly until warm.
2. Meanwhile, combine the remaining ingredients together in a large bowl and mix well. Add the potatoes and gently toss. Adjust the seasoning with salt and pepper if desired.
Nutrition Facts
Per 1 serving
Total Calories: 263 Carbohydrates: 34.90 g
Total Fat: 12.14 g Protein: 3.76 g
Sat Fat: 1.68 g Fiber: 5.34 g
Cholesterol: 0 mg Sodium: 676 mg
Source: Rori Trovato; photo by Luca Trovato, iVillage
GRILLED CHICKEN AND CREAMY CORN
Start to Finish: 20 min.
Ingredients
2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn
4 skinless, boneless chicken breast halves
1/3 cup sour cream
Milk
1/4 cup shredded fresh basil
Directions
1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.
2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.
Serves 4.
Nutrition Facts
Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2,
Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36
Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
AMBROSIA WALDORF SALAD
I love fruit salads with summer meals and this one is perfect for Labor Day. It looks as good as it tastes.
Ingredients:
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced unpeeled apples
1 cup seedless green grape halves
3/4 cup chopped pecans
1 can (20 ounces) pineapple tidbits, drained
1 cup heavy whipping cream, whipped
Shredded or flaked coconut
Directions:
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving.
Yield: 12-14 servings.
Nutrition Facts
One serving: (3/4 cup)
Calories: 175 Fat: 8 g Saturated Fat: 2 g Cholesterol: 12 mg Sodium: 10 mg Carbohydrate: 27 g Fiber: 2 g Protein: 1 g
AUNT NAT'S WICKED GOOD ICED TEA
"Aunt Nat's been makin' this brew for years...there's never enough. Even the great nieces and nephews ask for it. Its wicked good and everybody always wants more...."
Serving: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1/2 cup sugar
2 quarts boiling water
1/3 cup lemon juice
2 cups orange juice
8 tea bags
4-6 stalks of mint
Steep the tea for at least 1/2 hour then squeeze and remove tea bags and mint. Then add orange juice and lemon juice. Stir and....make some more!
Based on individual serving.
Calories: 60
Total Fat: 31 g
Carbohydrates: 15 g
Protein: 19 g
Source: iVillage
SPICY GRILLED SHRIMP
1-1/2 lb. fresh or frozen, peeled and deveined extra-large shrimp
1/4 cup orange marmalade
1/4 cup honey
2 to 3 tsp. Cajun seasoning
1 Tbsp. olive oil
2 cups hot cooked rice
1. Thaw shrimp, if frozen. If using wooden skewers, soak in water for 1 hour. Rinse shrimp; pat dry. For sauce, in a small saucepan stir together marmalade, honey, and 1/2 teaspoon of the Cajun seasoning; set aside.
2. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl combine oil and remaining Cajun seasoning. Pour marinade over shrimp. Seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally.
3. Drain shrimp, discarding marinade. Thread shrimp onto skewers. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)
4. Stir marmalade sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with sauce drizzled over. Serve with hot cooked rice.
Makes 4 servings.
CREAMY LEMON PIE
This is a lemon dessert lover's dream from Eagle Brand.
Ingredients
3 egg yolks
1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup lemon juice
1 (8- or 9-inch) prepared graham cracker or baked pie crust
Whipped topping or whipped cream
Lemon Zest (optional)
Directions
PREHEAT oven to 325°F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in EAGLE BRAND® and lemon juice. Pour into crust.
BAKE 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
BEFORE serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.
SPICY GRILLED SALMON AND SLAW
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. packed brown sugar
4 5-oz. skinless salmon fillets
1 small cabbage, cut in 6 wedges
2 to 3 Tbsp. cooking oil
1 large carrot
1. In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
2. On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
3. Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges.
Makes 4 servings.
GREEK PASTA SALAD
Prep: 40 minutes
Chill: 2 to 24 hours
This one tastes better the longer it chills in the fridge.
Ingredients
12 oz. dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste (optional)
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
Makes 12 to 16 side-dish servings.
NO-MELT SUNDAE PIE
Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 10 servings
15 OREO Cookies, crushed (about 1-1/2 cups crumbs)
3 Tbsp. butter, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
2 squares BAKER'S Semi-Sweet Chocolate, melted
1/3 cup canned sweetened condensed milk
MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
FREEZE 6 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.
Kraft Kitchens Tips
Size-Wise
Cool off after an outdoor activity this summer with a serving of this frosty treat!
Substitute
Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, margarine, COOL WHIP LITE Whipped Topping, fat-free milk and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.
Easy Microwave Melting of BAKER'S Chocolate Squares
Microwave 1 unwrapped square of BAKER'S Chocolate in microwaveable bowl on HIGH (100%) for 1 min., stirring after 30 sec. or until chocolate is almost melted. (The square will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional square of chocolate, stirring every 30 sec.
Nutritional Information:
Calories 280 Total fat 14 g Saturated fat 9 g Cholesterol 15 mg Sodium 300 mg Carbohydrate 37 g Dietary fiber 1 g Sugars 27 g Protein 3 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 6 %DV Iron %DV
Source: Kraft Foods
TWICE-BAKED POTATOES
Ingredients:
6 large Idaho potatoes
Salt & pepper to taste
1 pint sour cream
1/2 cup chives or chopped green onion, if desired
1 cup Cheddar cheese, shredded
1/2 cup butter, softened
6 strips of cooked crisp bacon, crumbled
Method:
Bake the potatoes until done, approximately 1 1/2 hours at 350 degrees F. Cut in half. Scoop out both halves, leaving 1/4-inch shells. Reserve the potato skins. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives or onion if desired, cheese and butter. Whip until blended. Scoop potato mixture back into the skins. Sprinkle with the crumbled bacon. May be refrigerated for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 degrees F for 30 minutes or until golden.
PEA SALAD
Ingredients:
1 10-oz. pkg. frozen peas, thawed
1 cup chopped celery
1 cup chopped cauliflower
1/2 cup chopped green onion
1/2 lb bacon, fried and crumbled
1 tbsp Dijon mustard
1/2 cup sour cream
1/2 cup ranch dressing
1 clove garlic, pressed
1/2 cup chopped cashews
Method:
Toss all together and serve in lettuce-lined dish.
EASY COCONUT CAKE
1 box white cake mix
1 can Eagle Brand milk
7 oz. can Co-Co Lopez
8 oz. Cool Whip
5 oz. coconut
Prepare cake mix as directed and bake in oblong pan. Remove from oven and punch with holes all over with fork. Mix milk and Co-Co Lopez together and pour over top of cake. Let set until soaked and cooled. Mix Cool Whip and coconut together and spread on top of cake. Refrigerate.
GRILLED STEAKS WITH GORGONZOLA BUTTER
4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
2 tablespoons crumbled Gorgonzola or blue cheese
2 tablespoons soft onion-garlic cream cheese
1 to 2 tablespoons butter, softened
1 tablespoon chopped pine nuts or walnuts, toasted
Salt
Thinly sliced fresh basil or chopped parsley (I use cilantro)
1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)
2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.
3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley.
To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)
To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)
Note: If you have any leftover flavored butter, use it as a spread on French bread, on toasted pieces of Italian bread topped with slices of roma tomato, on baked potatoes, or in mashed potatoes.
Makes 4 servings.
ROASTED ROSEMARY-POTATO SALAD
2 1/2 pounds tiny new red potatoes, halved or quartered
1 medium red onion, cut in wedges
1/4 cup olive oil, divided
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 medium red sweet pepper, cut into bite-sized strips
3 tablespoons pine nuts, toasted
1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.
Makes 6 servings.
PEACH MIMOSA
1/2 oz peach schnapps
1 oz orange juice
4 oz Champagne
Add all ingredients into a champagne flute and stir. Garnish with a slice of peach.
HONEY-GARLIC GRILLED CHOPS
4 boneless pork chops about 1-inch thick
1/4 cup lemon juice
1/4 cup honey (Maggie uses only OhioHoney.com, of course!)
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic minced
Combine marinade ingredients and pour over chops in heavy plastic bag, seal. Refrigerate 4-24 hours.
WHEN READY TO COOK:
Prepare covered grill with drip pan in center banked by medium-hot coals.
Remove chops from marinade. (Pour marinade into a small saucepan, bring to a boil and simmer 2-3 minutes; set aside).
Grill chops 12-15 minutes, turning once and basting occasionally with reserved marinade. Discard remaining marinade.
Servings: 4
Source: National Pork Producers Council
THREE HERB STEAKS
1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1 to 2 tsp. cracked black pepper
1/2 tsp. salt
2 beef top loin steaks, cut 1 1/2 inch thick
2 medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
1 Tbsp. Olive oil
Salt and pepper
In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees �F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
To serve slice steaks across the grain. Serve with sweet pepper rings.
Makes: 6 servings
OREO MUD PIE
It just doesn't get any easier than this. This Kraft recipe is a keeper!
Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 12 servings
22 OREO Cookies, finely crushed (about 2 cups crumbs)
3 Tbsp. butter or margarine, melted
1 qt. (4 cups) coffee ice cream, softened
1 cup hot fudge ice cream topping
MIX cookie crumbs and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
SPREAD ice cream into crust; top with fudge topping.
FREEZE at least 6 hours or until firm. Store leftover pie in freezer.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Substitute
Substitute mint chip ice cream for the coffee ice cream.
Nutritional Information
Calories 300 Total fat 14g; Saturated fat 7 g; Cholesterol 30 mg; Sodium 280 mg; Carbohydrate 41 g
Dietary fiber:1 g; Sugars 28 g; Protein 4 g;
Vitamin A 6 % DV Vitamin C 0 % DV Calcium 8 % DV Iron 6 % DV
MACARONI-VEGETABLE SALAD
8 oz. dried elbow macaroni (2 cups)
1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
1/4 cup lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
1/3 cup plain yogurt or dairy sour cream
5 oz. cubed cheddar cheese (1-1/4 cups)
1 cup fresh spinach leaves
1 large tomato, seeded and chopped (1 cup)
1/2 cup chopped green onions
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled
Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours.
Makes 20 (1/2-cup) servings.
GRILLED JERK CHICKEN
INGREDIENTS
4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons paprika
3 teaspoons ground ginger
3 teaspoons ground allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon coarsely ground pepper
4 bone-in chicken breast halves with skin (8 ounces each)
4 bone-in chicken thighs with skin (4 ounces each)
DIRECTIONS
In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until juices run clear. Yield: 4 servings.
Nutrition Facts
One serving: 1 chicken breast half and 1 thigh
Calories: 444 Fat: 21 g Saturated Fat: 6 g Cholesterol: 167 mg Sodium: 741 mg Carbohydrate: 6 g Fiber: 3 g Protein: 56 g
BROCCOLI SALAD SUPREME
"People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon"
INGREDIENTS
10 cups broccoli florets (about 3-1/2 pounds)
6 cups seedless red grapes (about 3 pounds)
1 cup sliced celery
6 green onions, sliced
2 cups mayonnaise
2/3 cup sugar
2 tablespoons cider vinegar
1 pound sliced bacon, cooked and crumbled
1-1/3 cups slivered almonds, toasted
DIRECTIONS
In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.
Yield: about 20 servings.
Nutrition Facts
One serving: (1 cup)
Calories: 344 Fat: 26 g Saturated Fat: 4 g Cholesterol: 14 mg Sodium: 268 mg Carbohydrate: 25 g Fiber: 4 g Protein: 7 g
Source: Taste of Home's Holiday & Celebrations Cookbook
GRILLED CHOPPED SIRLOIN
1 1/2 pounds ground sirloin
1/4 cup onion, grated
1 tablespoon roasted chile pepper, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon red Tabasco sauce
Prepare grill to medium-high heat. In a bowl, add the ground sirloin, onion, chili pepper, salt, pepper, Worcestershire, and Tabasco and mix. You do not want to over mix! It toughens the burger. Next, cut the prepared ground sirloin mixture into four sections. Press the sections into patties. You want them to be 3/4-inch thick evenly. Broil steak in broiler 3 to 5-inches from heat, or grill over medium coals. Cook burgers 5 to 7 minutes per side or to desired doneness. When cooking, only turn one time.
Serves 4.
Source: Adapted from recipe found on RecipeLink.com
BAKED BEANS
12 servings
1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 (16 oz.) cans pork and beans, drained
1 (14 oz.) bottle ketchup
2 1/2 cups firmly packed brown sugar
1/4 tsp. mustard
1/4 cup Worcestershire sauce
2 tsp. Liquid Smoke
Tabasco sauce to taste
Preheat oven to 300.
Fry bacon in large skillet until crisp. Drain on paper towels and set aside. In the same skillet, saute the onions and bell pepper until light golden and tender. Drain excess bacon grease and add all the remaining ingredients except the beans. Add the beans to a large baking dish and then add the skillet ingredients, mixing everything together well.
Bake for 2 hours.
HOT GARLIC CHEESE BREAD
Prep Time: 15 min
Total Time: 40 min
Makes: 12 servings
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 loaf (16 oz.) Italian bread
PREHEAT oven to 425°F. Mix all ingredients except bread.
SLICE bread 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 the cheese mixture. Wrap in foil.
BAKE 25 minutes. Serve hot.
Variation Prepare as directed, substituting 1/2 tsp. garlic powder for the minced fresh garlic and 1 tsp. dried oregano leaves for the parsley.
Great Substitute
Substitute fresh basil leaves for the parsley.
Nutritional Information
Calories 230 Total fat 12 g Saturated fat 7 g Cholesterol 35 mg Sodium 350 mg Carbohydrate 22 g
Dietary fiber 1 g Sugars 0 g Protein 7 g Vitamin A 8 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 6 %DV
Source: Kraft Foods
MOP SAUCE CHICKEN
Mop chicken legs with the sauce and serve with a cabbage-carrot slaw and foil-wrapped potatoes.
FOR THE MOP SAUCE:
2 tablespoons butter
1 onion, minced
1 large garlic clove, minced
1 cup chili sauce, pureed
1 cup water
2 tablespoons cider vinegar
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 pinch freshly ground black pepper
salt (to taste)
FOR THE CHICKEN:
4 chicken legs (about 2 lbs total)
2 tablespoons vegetable oil
1/2 teaspoon freshly-ground black pepper
1 pinch cayenne pepper
salt (to taste)
TO MAKE THE MOP SAUCE:
In a heavy saucepan, melt butter over medium heat; cook onion and garlic until softened, 3 to 5 minutes.
Stir in chili sauce, water, vinegar, horseradish, Worcestershire sauce, mustard, marjoram, thyme, and pepper. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered and stirring occasionally, until thickened, about 20 minutes. Season with salt to taste.
TO PREPARE THE CHICKEN:
Prepare the grill.
Meanwhile, trim any fat from chicken. Brush chicken lightly with oil. Sprinkle with black and cayenne peppers.
Cook chicken on greased grill over medium-hot coals or on medium setting, for 30 to 40 minutes or until chicken is crusty brown but no longer pink inside, turning often and "mopping" with sauce during last 10 minutes. Season with salt to taste.
Servings: 4
Source: The Random House Barbecue and Summer Foods Cookbook by Margaret Fraser
HONEY BARBECUED GLAZED SALMON
1 large onion, sliced
1 cup dry white wine
1 cup tomato juice
1/2 cup ketchup
1/4 cup honey (Maggie uses only OhioHoney.com, of course!)
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped garlic
1/2 teaspoon chili powder
Salt and pepper to taste
4 (4 ounce) salmon steaks
Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently.
Transfer barbecue glaze to blender or food processor; process until smooth.
Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork.
Servings: 4
Source: The National Honey Board
LONG ISLAND TEA
This is for grown-ups. Even though it looks just like iced tea, be careful because it packs a punch!
1/2 oz vodka
1/2 oz light rum
1/2 oz gin
1/2 oz tequila
juice of 1/2 lemon
1 splash Coca-Cola®
Combine all ingredients (except cola) and pour over ice in a highball glass. Add the splash of cola for color. Decorate with a slice of lemon and serve.
HEARTS OF PALM SALAD
Ingredients:
1 head lettuce, shredded
4 large tomatoes, cut in half and sliced
1 can hearts of palm, drained and sliced thinly
2 tsp. sugar
1 tsp. salt
1/4 tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. pepper
6 Tbsp. olive oil
1/4 c. fresh lemon juice
Method:
Arrange shredded lettuce on a platter. Place sliced tomatoes over the lettuce. Arrange sliced hearts of palm on top of tomatoes. Mix the dressing ingredients in a blender or processor. Pour over salad.
Serves 8.
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GRILLING HERB MIX
Here's a no-fuss seasoning blend that's ideal for flame-broiled chicken or pork. It came from Taste of Home. I think it would be perfect for seasoning vegetables for the grill, too.
SERVINGS 16
INGREDIENTS
2 teaspoons each dried basil, oregano and rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried mint
1 teaspoon dried thyme
1 teaspoon pepper
DIRECTIONS
In a small bowl, combine all of the ingredients. Store in an airtight container for up to 6 months.
Yield: 8 teaspoons.
Nutrition Facts
One serving: 1/2 teaspoon
Calories: 3 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Carbohydrate: 1 g Fiber: 0 g Protein: 0 g
Source: Taste of Home Magazine
WATERMELON SALAD
Ingredients:
4 cups cubed seeded watermelon
1 medium sweet onion, quartered and thinly sliced
2 tablespoons minced fresh basil
1/4 cup balsamic vinegar
Salt and pepper to taste
Directions:
In a large bowl, combine the watermelon, onion and basil. Drizzle with vinegar; toss gently. Add salt and pepper. Refrigerate for up to 1 hour. Serve with a slotted spoon.
Yield: 4-6 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 43 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Carbohydrate: 13 g Fiber: 1 g Protein: 1 g
GRILLED RUBBED PORK
Here's a pork tenderloin with an easy rub that's both sweet and spicy.
Ingredients:
2 pork tenderloins (1 pound each)
3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Directions:
Place pork in a 13-in. x 9-in. dish. Combine the remaining ingredients; rub over pork. Cover and refrigerate for up to 3 hours.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Yield: 6 servings.
Nutrition Facts
One serving: 4 ounces cooked pork
Calories: 220 Fat: 6 g Saturated Fat: 2 g Cholesterol: 91 mg Sodium: 76 mg Carbohydrate: 8 g Fiber: 0 g Protein: 33 g
Diabetic Exchange: 4 lean meat, 1/2 starch.
Source: Taste of Home Magazine
OLD FASHIONED BAKED BEANS
1 lb. white pea or navy beans (dry or canned)
2 medium onions, sliced
1/4 cup molasses
2 tbsp. tomato paste or 1/2 cup ketchup
1 tbsp. packed brown sugar
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper or red pepper flakes
4 cups hot water
Rinse beans, discarding any discolored ones. In a large saucepan, soak beans overnight or quick soak as below; drain. Add water to cover by at least 2 inches, bring to a boil and simmer for 30 minutes; drain. (If using canned beans, simply rinse and drain.)
In bean pot or 8-cup casserole, spread onion slices. Mix molasses, tomato paste, sugar, vinegar, salt, mustard and pepper; pour into casserole. Add drained beans and hot water.
Cover and bake in 250 F. oven for 6 hours; uncover and bake for 1 hour longer, adding enough water necessary to keep beans covered.
Quick soaking method: Place rinsed beans in large saucepan; cover with 2 inches of water; bring to a boil. Boil 10 minutes; drain. Cover with cold water; let soak 30 minutes; drain.
Each of the 8 servings contains 123 calories and less than one gram of fat.
Source: the American Institute for Cancer Research
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BARBECUED CHICKEN
Serves 6.
Barbecue sauce
1 10 3/4-ounce (301 g) can tomato puree
1/2 onion, 3 ounces (90 g) chopped fine
3 tablespoons (45 ml) French style whole-grain mustard
3 tablespoons (45 ml) fresh lemon juice
sugar substitute equivalent of 2 tablespoons sugar, or to taste
1 tablespoon (15 ml) Worcestershire sauce
1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
1/4 teaspoon (1.25 ml) ground allspice
1/4 teaspoon (1.25 ml) ground ginger
1/3 cup (160 ml) water
freshly ground pepper
6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed
olive oil cooking spray
Prepare the coals in the barbecue or light the grill.
To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.
Per serving (with 2 tablespoons sauce):
170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium
Diabetic exchanges: 4 very lean protein
VEGETABLE SALAD WITH BLUE CHEESE DRESSING
Serves 8.
Salad:
8 cups (440 g) chopped iceberg lettuce
1 medium cucumber, seeded and chopped
3 plum tomatoes, diced
2 ribs celery, thinly sliced
8 radishes, trimmed and thinly sliced
1 medium green bell pepper, seeded and diced
1 medium carrot, peeled and diced
Dressing:
1/3 cup (80 ml) buttermilk
1/2 ounce (15 g) crumbled blue cheese
1 tablespoon (15 ml) light mayonnaise
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) well-drained capers (optional)
1/2 teaspoon (2.5 ml) freshly ground pepper
Combine the lettuce, cucumber, tomato, celery, radishes, bell pepper, and carrot in a large salad bowl. Lightly toss.
In a small bowl, whisk together dressing ingredients. Drizzle over salad and toss lightly to coat.
Per serving: 44 calories (28% calories from fat), 2 g protein, 2 g total fat (0.6 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 78 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat
ROOT BEER FLOAT
Makes one serving.
1/3 cup scoop (78 ml) fat-free no sugar added vanilla frozen yogurt
6 ounces (180 ml) sugar-free root beer
2 straws
Place yogurt in a tall glass.
Pour in the diet root beer. Stir lightly to mix. Add the straws and serve.
Per Serving: 57 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 13 g carbohydrate, 0 dietary fiber, 0 cholesterol, 55 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch)
CHIVE CORN PUDDING
Yield: 4 servings (1 cup each)
Ingredients
2 ears corn, husks and silks removed; or 2 cups frozen corn thawed
2 cups 1-percent milk
2 tablespoons low-fat sour cream
2 eggs
2 tablespoons flour
1 tablespoon sugar
2 tablespoons minced chives
1/2 cup low-fat cheddar cheese
Directions
Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to scrape the corn from the cob.
Combine the corn with the remaining ingredients in a food processor or blender.
Spray a casserole dish with nonstick spray. Pour the corn pudding into the casserole dish.
Bake uncovered for 35-40 minutes until pudding is set and tester put in the center comes out clean.
Calories: 215
Protein: 14 g
Sodium: 196 mg
Cholesterol: 115 mg
Fat: 6 g
Carbohydrates: 29 g
Exchanges: 1-1/2 Starch, 1 Lean Meat, 1/2 Fat-free Milk
Source: The Diabetes Food and Nutrition Bible by Hope Warshaw
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ASIAN CHICKEN GRILL
INGREDIENTS
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey (Maggie uses only OhioHoney.com, of course!)
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
DIRECTIONS
In a small bowl, combine the first six ingredients; mix well. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag or glass bowl; pour remaining marinade over chicken. Close bag or cover and refrigerate overnight. Drain, discarding marinade.
Grill chicken, uncovered, over medium coals for 6-8 minutes per side or until juices run clear. Baste several times with reserved marinade while grilling. Serve on buns with lettuce and tomato if desired.
Yield: 2 servings.
Source: Home-Style Soups, Salad and Sandwiches Cookbook
SAVORY GRILLED POTATO PACKETS
Make these ahead and refrigerate so grilling is more enjoyable and with less prep work.
INGREDIENTS
1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 to 1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes, cut into 1/4-inch slices
1 small onion, sliced and separated into rings
2 tablespoons butter
DIRECTIONS
In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
Yield: 2 servings.
Nutrition Facts
One serving: (2 cups)
Calories: 497 Fat: 34 g Saturated Fat: 11 g Cholesterol: 43 mg Sodium: 622 mg Carbohydrate: 42 g Fiber: 4 g Protein: 6 g
BACON-WRAPPED ASPARAGUS
INGREDIENTS
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
DIRECTIONS
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks.
Yield: 2-3 servings.
Nutrition Facts
One serving: (5 each)
Calories: 222 Fat: 22 g Saturated Fat: 8 g Cholesterol: 25 mg Sodium: 281 mg Carbohydrate: 2 g Fiber: 1 g Protein: 5 g
Source: Quick Cooking
BEST LEMON MERINGUE PIE
"Here's a tart and tangy, tiny-enough-for-two pie that's proof good things still come in small packages!"
INGREDIENTS:
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water 2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
MERINGUE:
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
DIRECTIONS:
1. In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
2. On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
4. For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
5. Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
Source: AllRecipes
SPICY GRILLED CHICKEN AND GREEN ONIONS
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce
2 teaspoons honey
1 teaspoon paprika
7 green onions
2 skinless boneless chicken breast halves
Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.
Serves 2.
Per serving:
291 calories, 15 g fat (2 g saturated), 10 g carbs, 2 g fiber, 28 g protein, 129 mg sodium, 68 mg cholesterol
Source: Bon Appétit July 1999
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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