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 A good Monday morning to one and all. Tomorrow is a special day for our birthday baby Patti in Charlevoix, MI, a city perched on an isthmus between Lake Michigan and Round Lake. While doing some research for this issue, I was intrigued by the beautiful area Patti calls home. Undoubtedly I am not alone, as the population of the city, which is about 3,000, swells to an estimated 30,000 in the summer! I am sharing recipes and other goodies today in honor of our birthday baby and the state of Michigan. I hope all of you enjoy the fruits of my book- and internet-travels to Michigan. Please drop by the A to Z Discussion Forum QT to send Patti a personal birthday wish. We'll see you here Wednesday for another dose of laughter and food from Linda who hails from - where else - Michigan. Linda is another reason why I am so fond of Michigan. And all this time you thought it was because their governor is a woman (a major draw, though, lol). Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Recipe for "How To Be a Good Friend" Shared by Angelique, TX 1 tongue that does not slander 1 heart, generous and kind 1 dash of wit 2 eyes, overlooking others faults 1 dash sunny disposition 2 ears, closed to gossip 1 mind, full of tolerance 1 large dash of smiles 2 hands extended to help others 1 dash of cheerfulness Blend together and form into one being and serve in generous portions daily to everyone you meet. Author Unknown
Help make us NUMBER ONE ! Michigan State Facts Demographics Statehood: January 26, 1837, the 26th state Capital: Lansing Total Area: 11th among states, 250,465 sq km (96,705 sq mi) Water Area: 103,328 sq km (39,895 sq mi) Highest Point: Mount Arvon, 603 m (1,979 ft) Lowest Point: Shore of Lake Erie; 572 feet Total Population: 8th among states 1990 census - 9,295,297 1998 estimate - 9,817,242 Population Density in 1998: 67 people per sq km (173 per sq mi) Distribution in 1990: 70% Urban, 30% Rural Economy: Gross State Product - $263.3 billion (1996) Personal income per Capita - $24,998 (1997) Largest cities in 1990: Detroit: 1,027,974 Grand Rapids: 189,126 Warren: 144,864 Flint: 140,761 Lansing: 127,321 -Grand Rapids was the first city in the U.S. to put fluoride in their water. -The world’s largest weather vain in located in Montague. It stands 48 feet tall and weighs 3,500 pounds. Its wind arrow is 26 feet long. -The first state police radio system in the world was established in 1929 by the Michigan State Police. -In 1939, the Packard Motor Car Company in Detroit manufactured the first air-conditioned car. -Eau Claire holds the annual International Cherry Pit Spitting Championship contest. The record set in 1988, was for spitting 72 feet, 7 1/2 inches. -Michigan has the only floating post office in the world. The J.W. Westcott II delivers mail to ships still underway. -Spanning five miles between the upper and lower peninsulas of Michigan, The Mackinac Bridge is one of the longest suspension bridges in the world. -The first people in the nation to receive assigned phone numbers lived in Detroit in 1879. -Singing sand can be found on the beaches of Grand Haven. The sand particles make a whistling sound as you walk upon them. -Michigan has 116 lighthouses and navigational lights. -The first soda pop made in the U.S., Vernor’s ginger ale, was created by accident in 1866 in Detroit. -The world’s largest registered Holstein dairy herd is in Elsie. -In 1862 the current Michigan State University became the first land grant college in the United States. -Henry Ford, who produced his first experimental car in 1893, founded the Ford Motor Company in 1903. -Michigan is a leading state in the ownership of recreational boats and in the sale of hunting and fishing licenses. -The Great Lakes account for one-fifth of the world's surface freshwater supply. -Michigan has approximately 40 ski resorts. -Michigan has more than 4,000 miles of snowmobile trails. -Mackinac Bridge: Completed in 1957, the five-mile-long suspension bridge connects Michigan's peninsulas across the Straits of Mackinac. Geography Facts: State Size: 57,022 square miles of land 38,575 square miles of Great Lakes water 11,037 inland lakes 3,200 miles of shoreline, the longest of any state but Alaska 36,000 miles of rivers and streams Lake Superior is the largest freshwater lake in the world, 31,820 square miles. More than 90 percent of the Upper Peninsula's land is forested. Maples, aspen, oak, evergreen, and elms are cut and shipped throughout the nation in all seasons. More than 150 waterfalls There are 3.9 million acres of state forest land with about 150 campgrounds and 2.7 million acres of national forest with some 80 campgrounds. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Bed & Breakfast Inn Recipes Here's the scoop on the current theme: This theme topic is right up my alley. I adore breakfast and brunch food. I own several cookbooks on the topic, and have tried many recipes from each book. So, what's your specialty of the house when friends stay the weekend? Or when that rare occasion presents itself and your whole family is together on a Saturday morning? One of my favorite brunch ideas is the breakfast casserole prepared the night before, with fresh eggs, cheese, meats, vegetables, and croutons. Toss that baby in the oven while the coffee is brewing, and you have the makings of a delightful meal, in the comfort of your own home. Share those B & B Inn recipes with us this month. Everyone will be so glad you did. 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: B & B Inn Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE ! Michigan State Symbols  Possible new slogans for the Great Lakes State ... The Snow Me state! It's pronounced Macki-NAW... I don't care if it has a "C." We're actually north of Canada. Let's Fish again in Michigan. The one that looks like a mitten and a rabbit, you moron! Where used cars from Florida bring top dollar. No hurricanes here. The land of 2 seasons: Winter and Construction. ... or ... The Orange Barrel State. Stop and see the Giant Man-eating Clam on the trip north. So close to Canada you can hardly tell the difference. The last line of defense against Canada. We know the rules to euchre. Got fudge? Two Mystery Spots. No waiting. Yes, the Porcupines are real mountains. Soda? We say pop here, buddy. The Midwestern "M" state without a wrestler as a former governor. No riots in Detroit since 1967. (Can't say the same about East Lansing though!) More than just boarded-up auto plants. Casino fever - catch it. Home of Kalkaska dirt, our state soil. Sandy beaches without severe undertow. Happiness is a warm pasty. Imagine an island where horse manure still litters the streets. Water enough for any drought. Visit Hell, Paradise, and then Climax all in the same day. Birthplace of Meijer Thrifty Acres. Where Ontario is a shortcut to New York. Just a serial killer away from enacting capital punishment. Gerald R. Ford slept here. It's called snow. Get used to it. Where the names of high-toned suburbs needlessly end with "e." The buck stops here. Deer processing available here. Not as flat as Indiana. Once a swamp unfit for habitation. Try eating corn flakes without us. Hardly any annoying lizards or poisonous snakes. Big on flannel. It's not the heat. It's the humidity. Smoked fish sold here. Good people with camping trailers. We moved American history to Dearborn. Uncle Ted rules. No toll roads and proud of it. Who you calling a hick? Our biggest bridge makes yours look puny. Nearly went to war with Ohio once and will do it again if they pull any funny stuff. Land of snow machines and bass boats. !#@%*+$#! mosquitoes. We know a place where wooden shoes are always in style. Where lousy teams get new stadiums. Consider Amway. Speed limit back up to 70, so move it. The Red Wings State. Three out of four seasons very pleasant. Canadian money accepted. Yes, it gets even colder than this. Probably north of wherever you're from. Mountains?! We don't need no stinkin' mountains!! The Snowshine State. You'd never guess Madonna was born here. Where men are men and deer are dear. Where troll's live under da Bridge. Where else can you find Yoopers and Trolls all in one state?
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! APPLE CHEDDAR BISCUITS 1 package active dry yeast 1/4 cup warm water (105-115 degrees) 3 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1/4 teaspoon baking soda 1 cup shredded Michigan cheddar cheese 3/4 cup buttermilk 1/4 cup vegetable oil 1 1/2 cup shredded, unpeeled Michigan apples 1 teaspoon milk 2 teaspoon sesame seeds vegetable cooking spray Combine yeast and water. Let stand five minutes. In large mixing bowl, combine flour, sugar, salt, baking powder and soda. Stir in cheese. Set aside. Thoroughly combine buttermilk, oil, apples and yeast mixture. Add to flour mixture, mixing only until combined. Turn out on lightly floured surface and knead about 10 times. Pat dough to 3/4 inch thickness. Using 2 1/2-inch round cutter, cut into biscuits. Place on baking sheet coated with cooking spray, about 1/2 inch apart. Brush lightly with milk and sprinkle with sesame seeds. Let rise in warm place about one hour or until double. Bake in 425° oven about 12 minutes or until golden. Serve hot. Source: Michigan Department of Agriculture MICHIGAN DRIED CHERRY WALNUT BREAD PUDDING 1 c. milk 1 c. heavy cream 1/2 c. sugar 1 tsp. vanilla 4 eggs 10-12 slices French bread, lightly toasted and buttered on both sides 1 c. Michigan Dried Cherries 1 sm. Granny Smith apple, peeled, cored and thinly sliced 1 tsp. cinnamon 1/2 c. coarsely chopped walnuts Custard: In a medium saucepan combine milk, cream, sugar and vanilla and bring to a boil. In a bowl beat eggs lightly. Pour half the milk mixture into the eggs, whisking continuously, then add egg mixture to remaining milk in saucepan. Preheat oven to 325 degrees. Butter a shallow 1 1/2 or 2-quart baking dish. Sprinkle bottom of dish with 1/2 cup Michigan Dried Cherries. Arrange alternating rows of bread and apple slices along bottom of dish beginning and ending with bread. Sprinkle with remaining Michigan Dried Cherries, 1/2 teaspoon cinnamon and walnuts. Pour custard over top and sprinkle with remaining cinnamon. FETTUCCINI WITH MORELS & ASPARAGUS 1-3/4 pounds fresh asparagus, trimmed, cut into 1-inch lengths 8 ounces fettuccine 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon dried tarragon 12 ounces fresh morels, trimmed, cut into 1/4 inch thick slices 1-1/4 cups whipping creme 1/2 cup canned chicken broth 1 cup freshly grated Parmesan cheese (about 3 ounces) Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot. Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir one minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese. Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately. Serves 4. POTATO CRAB SALAD 2 Cups New Small Red Potatoes 3 Cups Crab or Imitation Crab 1 1/2 Cups Celery slices 1/2 Small Onion, minced 1/4 Cups Fresh Dill, Chopped finely 3/4 Cup Mayonnaise 1/2 Cup Sour Cream 1/2 Tablespoon Red Wine Vinegar 2 Tablespoon Horseradish (Or more to taste) Boil the potatoes until tender, but not mushy. Cool in cold water and then cut into quarters to yield 2 cups. Do not peel. Cut celery into slices. Mince the onion and chop the fresh dill. In a small bowl, combine the mayonnaise, sour cream, red wine vinegar and horseradish well. In a large bowl, place potatoes, celery and onion and crab chunks. Pour mayonnaise mixture over the vegetables and mix carefully so as not to peel off the potato skins. Sprinkle fresh dill over all and mix carefully. Keep cold until serving. BLUEBERRY BUCKLE 3/4 cup sugar 1/4 cup vegetable shortening 2 eggs 1/2 cup milk 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon each of salt and ground nutmeg 1/4 teaspoon ground cloves 1-1/2 cups fresh or frozen blueberries or 1 (15 ounce) can blueberries, drained 1/2 cup sugar 1/3 cup flour 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine Mix sugar, shortening, eggs and milk until well blended. Stir in flour, baking powder, salt, nutmeg and cloves. Fold in blueberries. Spread batter into a greased 9 x 9-inch pan. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter. Bake in a preheated oven (375°F) for 45 to 50 minutes or until top springs back when lightly touched. Serve warm, cut into squares. Source: Michigan Blueberry Growers Association BACHELOR BUTTON COOKIES Ingredients 3/4 cup shortening 1 cup brown sugar 1 egg 2 cups flour 2 Tablespoons cold water 1 teaspoon baking soda 1 teaspoon vanilla Mix together shortening and sugar, then beat in egg. Add flour, baking soda, water, and vanilla then form into 1 inch balls and roll in brown sugar. Place on ungreased cookie sheet and press half a walnut in center. Bake at 375 degrees for 7 to 8 minutes. Source: The Honorable John Engler, former Governor of Michigan MICHIGAN HOT DOG SAUCE 2 lbs. hamburger 3 tbsp. mustard 2 tbsp. salt 3 tbsp. chili powder 1/2 c. chopped onions 3 tbsp. garlic powder 1 tsp. crushed pepper 1 lg. can tomato paste 1 lg. can tomato puree 2 c. water Blend all ingredients. Simmer for 3 hours. "To die for" served on hot dogs and open-faced hamburgers.
Help make us NUMBER ONE ! APPLESAUCE GLAZED CHICKEN (Low Fat & Low Sodium) 1 pound chicken tenders or 1 pound boneless, skinless chicken breasts 1/4 cup orange marmalade 1 teaspoon cornstarch 1/4 teaspoon ginger 1/2 teaspoon minced garlic 1 cup unsweetened Michigan Applesauce 2 tablespoons sliced green onions 1. Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil-lined 13 x 9 x 2-inch baking pan. Set aside. 2. In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add Michigan Applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. 3. Bake at 400 F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired.
Help make us NUMBER ONE ! SHIITAKE-PORTOBELLO CHOWDER Yield: 4 Servings Ingredients 4 shallots, thinly sliced 2 teaspoons margarine, divided 2 large potatoes, cut into 1/4-inch cubes 3 cups reduced-sodium vegetable broth 4 ounces shiitake mushroom caps 2 cups cubed portobello mushrooms 1/4 cup (1 ounce) shredded Gruyere, or Swiss cheese 2 tablespoons Marsala wine Salt and white pepper, to taste Directions Sauté shallots in 1 teaspoon margarine in large saucepan until tender. Add potatoes and broth. Heat to boiling; reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Process mixture in blender or food processor until smooth; return to saucepan. Sauté mushrooms in remaining 1 teaspoon margarine in large skillet until wilted and golden brown, about 8 minutes; stir into potato mixture. Heat to boiling; remove from heat and add cheese and wine, stirring until cheese is melted. Season to taste with salt and pepper. Calories: 162 Protein: 5.6 g Sodium: 114 mg Cholesterol: 7.8 mg Fat: 5 g Carbohydrates: 24.7 g Exchanges: 2 Vegetable, 1 Bread, 1 Fat Source: 1,001 Recipes For People with Diabetes A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! WILD MUSHROOM AND GRUYERE CHEESE OMELETS 2 tablespoons butter 4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced 3 shallots, chopped 2 garlic cloves, chopped 6 eggs 1/4 cup chopped fresh parsley 3/4 cup grated Gruyère cheese (about 2 1/2 ounces) Additional chopped fresh parsley Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside. Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley. Serves 2. Bon Appétit - April 1994 CHICKEN HEMINGWAY 1 cup all-purpose flour 1 teaspoon salt 2 teaspoons pepper 2 to 3 tablespoons olive oil 2 6-ounce skinless, boneless chicken breasts* 1 cup chicken stock 2 tablespoons chopped fresh basil leaves 1/4 cup white wine 1/4 cup heavy cream Dried red cherries Cooked pasta In a shallow dish mix the flour, salt, and pepper to make breading. Coat the chicken breasts in the breading. In a skillet heat the olive oil and sauté the chicken for 3 to 4 minutes each side. Add the chicken stock, basil, and wine. Simmer to reduce by half. Add 1/4 cup heavy cream and simmer over low heat to the desired thickness. Add the dried cherries. Serve over pasta. Makes 2 servings. *Original recipe calls for FOUR breasts for TWO servings; I reduced by half. Source: Adapted from a recipe from The Terrace Inn - Petoskey, Michigan
Help make us NUMBER ONE ! POBLANO CHILIES WITH BLACK BEANS AND CHEESE Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions. 8 large poblano chilies 1 tablespoon olive oil 3 cups thinly sliced onions 2 15- to 16-ounce cans black beans, rinsed, drained 1/4 teaspoon cayenne pepper 1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces) Tomato salsa 1/2 cup fat-free sour cream Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish. Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.) Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream. Per Serving: calories, 219; total fat, 5g; saturated fat, 2g; cholesterol, 8mg. Serves 8. Bon Appétit - September 1997 BUNDT-PAN CHEESECAKE Crust: 1 c. graham-cracker crumbs ¼ c. butter, melted 2 T. sugar Filling: 5 8-oz. packages cream cheese 1 ¾ c. sugar 3 T. flour 1 t. lemon zest 1 t. vanilla 6 eggs ¼ c. whipping cream Combine crust ingredients and press into bottom of 12-cup molded bundt pan. In a large bowl, mix all ingredients except the eggs and cream. Beat until light and fluffy. Scrape bowl occasionally. Add the eggs and mix for 2 minutes on medium speed. Add cream and mix well, scraping sides occasionally. Spoon into crust. Bake at 300° for 65 to 75 minutes or until set. Cool upright in pan for 30 minutes, then refrigerate 2 hours or longer. Invert on serving plate. Serves eight to 10. Per serving: 691 calories; 13 grams protein; 50 grams fat; 30 grams saturated fat; 49 grams carbohydrate; 0 grams fiber; 272 milligrams cholesterol; 463 milligrams sodium Source: Record Eagle Newspaper (Michigan) The person who tested the recipe reported: "It makes a beautiful and deliciously rich cake with a nice hint of lemon. I would suggest letting all the ingredients, except the heavy cream, come to room temperature before mixing. Also, I found warming the pan briefly in hot water helped the cake to slip easily out of the pan."
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The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.  Best of the Best from Michigan Selected Recipes from Michigan's Favorite Cookbooks by Barbara Moseley  Michigan Cook Book Cooking Across America Cookbook Series by Donna Goodrich  Michigan Simply Beautiful by Darryl Beers |
