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WELCOME TO 'A TO Z RECIPES'
If you choose, you may rate this Ezine at the Cumuli Ezine Finder.
Have trouble voting? Contact:
Voting for A to Z Recipes is voluntary. As always, let your conscience
be your guide. Thanks.
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FREE and regular service, there are two convenient ways:
Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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A to Z Recipes
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – The party’s over...almost
SHOPPING TIPS – Maggie's Choice: Bordeaux Lace Table-top Accessories
RAMBLINGS - Just a Cop
DID YOU KNOW? – Egg Safety and Interesting Facts
CRAZY CORNER – Some of your funnies to share
YOUR FAVORITES – So many from which to choose
HEART HEALTHY – Chicken Brunch Bake
COOKING FOR TWO – Seafood Lasagna
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~*~ MAGGIE'S WORLD ~*~
Hello to one and all. By the time you read this I will be almost
done with my time away. You will receive tomorrow’s issue late
in the day as I will return then. Who knows? I might play hooky
and not do one. After this issue is completed and readied for
posting, I will have done NINE issues in 3 days. Yes, my dear
children have seen the back of my head for dang near all that
time, too. I will do something special for them at the lake to
make up for abandoning them for so long.
Today’s issue has some great recipes. You guys amaze me in how
many great recipes you send in to share. I am certainly grateful
for all you do to help me get an issue to your inbox every day. If
we could get the darned cumuli vote up again I’d be one happy camper.
Nah! I’m already happy. I’d just be happier.
Now for some unpleasant business to discuss with you...
Some of you have commented on the new website and all seem to
like it. It has taken a long time and still needs work. Unfortunately,
it also needs to be paid for. My bill is due (past) and I’m working with
the Homestead folks to get a little extra time to sell off a kid or
two to pay for it, lol. Seriously, I know MOST of you HATE for me
to ask for money. Oddly enough, the ones who don’t send any are the
very ones who are bothered most by my asking and should be the least.
Well, my friends, you do not dislike it even a fraction as much as I do.
I literally devote more time to this publication, sitting at this computer
screen, than I do facing my own family. I take away time from them but
I am not going to take away the other essentials in their lives. If you
haven’t been a financial supporter of this publication, there is no better
time than now. No, I do not want you to do without for a2z. It has been
my choice to do that. If you can spare something to send to help out, I
would certainly appreciate it. You know where the links are. It is your
choice. Thanks in advance, even if you decide not to help. Just reading
this and not going past it means you care enough to hear me out. See you
tomorrow!
A couple of quick reminders for my week away:
1. Please send in your recipes. I will need them for future issues.
2. Our "theme issue" continues and I encourage you to send in your
bread recipes (see next paragraph).
3. Your vote, every time you read an issue, is very important. We
have worked so hard to be NUMBER ONE. Let's get it back.
http://www.cumuli.com/ezines/ra20729.rate
4. Since I will NOT be near a computer, it is VERY IMPORTANT
that you refrain from sending in lengthy jokes (especially those
laden with graphics) and placing me over my hotmail limit. After I
return you may resume sending in anything you feel I could use.
Monthly Theme: "Our Daily Bread"
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 as many recipes in each email as your
little heart desires. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use. Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted. This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions. Send recipes
you'd like to share to: a2zrecipes@fastmail.fm
(Use the theme name as subject.)
Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes. We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose. Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread. This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta?
Don't forget to include the special date, banana and other fruit varieties.
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files,
cookbooks and clippings for some great recipes to submit to November's
Theme Issue.
The deadline for next month's theme issue is Friday, October 31st.
Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.
Did you vote?
Vote for A to Z Recipes Here
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Thanks!
Have trouble voting? Contact:
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~*~ RAMBLINGS ~*~
Just a Cop
The funeral line was long,
There's an awful lot of cars,
Folks came out of the restaurants,
They came out of the bars.
The workers at the construction sites
All let their hammers drop.
Someone asked. "What is this all for?"
And they said, "Aw, just a Cop."
Some chuckled at the passing cars.
Some shed a silent tear
Some people said, "It's stupid."
"All these dumb policemen here."
"How come they are not out fighting crime?"
"Or in a doughnut shop?"
"Sure is a lot of trouble,
For someone who's just a Cop."
They blocked the intersections,
They blocked the interstate.
People yelled and cursed,
"Damn, it's gonna make me late!"
"This is really ridiculous!"
"They're makin' us all stop!"
"It seems they are sure wastin' time,
On someone who's just a Cop."
Into the cemetery now,
The slow procession comes,
The woeful Taps are slowly played.
There's loud salutes from guns.
The graveyard workers shake their heads
"This service is a flop."
"There's lots of good words wasted,
On someone who's just a Cop"
Yeah, just a Cop to most folks.
Did his duty every day.
Trying to protect us,
Till they took his life away.
And when he got to heaven,
St. Peter put him at the top.
An angel asked him,
"Who was that?"
And he said, "Aw, just a Cop."
The Judgment:
The Officer stood and faced his God,
Which must always come to pass.
He hoped his shoes were shinning,
Just as brightly as his brass.
"Step forward now, Officer,
How shall I deal with you?
Have you always turned the other cheek?
To my church have you been true?"
The Officer squared his shoulder and said,
"No, Lord, I guess I aint,
Because those of us who carry badges can't
always be a saint.
I've had to work most Sundays,
And at times my talk was rough,
And sometimes I've been violent
Because the streets are tough.
But I never took a penny
That wasn't mine to keep.
Though I worked a lot of overtime,
when the bills got too steep.
And I never passed a cry for help
Though at times I shook with fear.
And sometimes, God forgive me,
I've wept an unmanly tear.
I know I don't deserve a place among the people here.
They never wanted me around except to calm their fear.
If you've a place for me here, Lord,
it needn't be so grand.
I never expected or had too much,
But if you don't...I'll understand.
There was silence all around the throne,
where the saints often trod.
As the officer waited quietly for the judgment of his God.
"Step forward now, Officer."
"You've borne your burdens well."
"Come walk a beat on heaven's streets,"
"You've done your time in Hell."
~Author Unknown
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Egg Safety and Interesting Facts
This was written for residents of New York but is sound advice for any area.
Due to an unusual strain of salmonella that is passed from a chicken's ovary to its eggs, USDA has recommended that no eggs be eaten raw or partially cooked. Salmonella enteritidis has not been found in any eggs produced in NYS thanks to a flock testing procedure. However, since all eggs eaten in NY are not produced in NY, it is wise to cook all eggs and egg containing products thoroughly. Eggs should be cooked until the yolk is set and no longer runny. Scrambled eggs or omelets should be cooked until they appear dry and set. Salmonella enteritidis is killed when food is held at 145º F for 15 seconds. Do not prepare recipes in which eggs are not cooked in the final product. Some examples are Caesar Salad and eggnog. In these recipes, use only pasteurized eggs.
The greenish discoloration that sometimes is found on the yolk of a hard-cooked egg is the result of cooking the egg too long or at too high a temperature, or cooling it too rapidly following cooking. It has no effect on the safety or nutritional value of the egg.
While raw eggs may be kept refrigerated in their closed container for several weeks, cooked eggs in the shell will only keep up to 7 days refrigerated, and shelled, cooked eggs kept covered last only 5 days. Cooked eggs should never be kept at room temperature for more than 2 hours.
If hard cooked eggs are difficult to peel, most likely they were freshly laid eggs. Eggs that have been stored in the refrigerator for a number of days will peel more easily.
Occasionally a blood spot may appear in eggs, although this is highly unlikely in eggs that come from major producers. The spot is not a sign of spoilage in the egg, simply something that was missed as the eggs were examined prior to shipping.
Eggs can be frozen, but must be separated first. Choose only fresh, uncracked eggs. Separate and freeze egg whites, tightly covered, up to 12 months. Yolks that will be used in sweet dishes can be prepared for freezing by mixing 1 tablespoon of corn syrup into 6 egg yolks. For other recipes, mix 1/2 teaspoon salt with 6 egg yolks. Package tightly covered and freeze up to 12 months. Yolks become very thick and rubbery if frozen untreated. Be sure to thaw frozen eggs in the refrigerator. 1 Tablespoon egg yolk = 1 large egg yolk. 2 Tablespoons egg white = 1 large egg white. Use promptly after thawing.
Source: Cornell Cooperative Extension of Monroe County, NY
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~*~ READER REQUESTS ~*~
Send your requests or replies to a request to:
a2zrecipes@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
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~*~ CRAZY CORNER ~*~
Give me a sense of humor, Lord,
Give me the grace to see a joke,
To get some humor out of life,
And pass it on to other folk.
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Larry Holmes, Ontario, Canada...
An elderly Italian man lay dying in his bed.
While suffering the agonies of impending death, he
suddenly smelled the aroma of his favorite Italian anisette
sprinkle cookies wafting up the stairs.
He gathered his remaining strength and lifted himself from
the bed. Leaning against the wall, he slowly made his way
out of the bedroom, and with even greater effort, gripping the
railing with both hands, he crawled downstairs. With labored breath,
he leaned against the doorframe, gazing into the kitchen.
Were it not for death's agony, he would have thought himself already
in heaven, for there, spread out upon waxed paper on the kitchen
table, were literally hundreds of his favorite anisette sprinkle cookies.
Was it heaven? Or was it one final act of heroic love from his
devoted Italian wife of 60 years, seeing to it that he left this
world a happy man?
Mustering one great final effort, he threw himself toward the table,
landing on his knees in a rumpled posture. His parched lips parted,
the wondrous taste of the cookie seemingly already in his mouth,
ringing him back to life.
The aged and withered hand trembled on its way to a cookie at the
edge of the table, when it was suddenly smacked with a spatula by
his wife.
"Back off!" she said. "They're for the funeral!"
Linda, MI...
DOCTOR VISIT
A woman and a baby were in the doctor's examining room, waiting for the
doctor to come in for the baby's first exam. The doctor arrived, examined
the baby, checked his weight, and being a little concerned, asked if the baby
was breast-fed or bottle-fed.
"Breast-fed" she replied.
"Well, strip down to your waist," the doctor ordered.
She did. He pinched her nipples, then pressed, kneaded, and rubbed
both breasts for a while in a detailed examination. Motioning to
her to get dressed, he said, "No wonder this baby is under-weight.
You don't have any milk."
"I know," she said, "I'm his Grandma, but I'm glad I came."
Mary Jane, Stockton, CA...
A father put his three year old daughter to bed, told
her a story and listened to her prayers which she
ended by saying "God bless mommy, God bless daddy, God
bless grandma and good-bye grandpa."
The father asked, "Why did you say good-bye grandpa?"
The little girl said, "I don't know daddy, it just
seemed like the thing to do." The next day grandpa
died. The father thought it was a strange coincidence.
A few months later the father put the girl to bed and
listened to her prayers, which went like this: "God
bless mommy, God Bless daddy and good-bye grandma."
The next day the grandmother died. Oh my gosh, thought
the father, this kid is in contact with the other
side.
Several weeks later when the girl was going to bed the
dad heard her say "God bless mommy and good-bye
daddy."
He practically went into shock. He couldn't sleep all
night and got up at the crack of dawn to go to his
office. He was nervous as a cat all day, had lunch
sent in and watched the clock. He figured if he could
get by until midnight he would be okay.
He felt safe in the office, so instead of going home
at the end of the day he stayed there, drinking
coffee, looking at his watch and jumping at every
sound. Finally midnight arrived, he breath a sigh of
relief and went home.
When he got home his wife said "I've never seen you
work so late, what's the matter?"
He said "I don't want to talk about it, I've just
spent the worst day of my life."
She said "You think you had a bad day, you'll never
believe what happened to me. This morning the milkman
dropped dead on our porch."
Send your funnies to: maggieblackwell@hotmail.com
(PLEASE use "Humor" as subject.)
Did you vote?
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~*~ YOUR FAVORITES ~*~
These are recipes from generous contributors***. I have not personally
tried them. I have read through each recipe, checking for any obvious
errors. I assume no responsibility for the contents. These are offered
as a popular feature of this newsletter. Use those you like at your own
risk (see disclaimer at end of each issue).
CALF'S LIVER VENETIAN STYLE
(Fegato alla Veneziana)
~Sent in by: Ingrid, Coos Bay, OR
2 lbs (1 Kg) calf's liver, very thinly sliced
4 Tbs (60 ml) olive oil
2 large onions, very thinly sliced
Salt and freshly ground pepper to taste
Trim the liver of any membranes and veins. Cut into match stick size
pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the
oil in a large skillet over moderate heat and saute the onions for 20
to 25 minutes, until limp and slightly browned. Remove the onions to
a plate, leaving as much oil in the skillet as possible. Turn the
heat to high and saute the liver for 3 to 4 minutes, just until it
loses its pink color. Add the onions and season with salt and pepper.
Serve immediately. Serves 4 to 6.
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SHRIMP JAMBALAYA
(Microwave)
Serve with tossed salad and French brad
~Sent in by Larry Holmes, Ontario. Canada
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 cups finely chopped onions
½ cup finely chopped green bell pepper
1 ½ teaspoons minced garlic
1 can (16 ounces) tomatoes, undrained
and tomatoes broken up
1 cup hot tap water
12 ounces medium-size fresh shrimp,
shelled and deveined
½ teaspoon each hot-pepper sauce and
ground black pepper
¾ teaspoon salt
2 cups ½-inch cubes cooked ham
(10 ounces)
3 cups freshly cooked long-grain
white rice
Mix oil and flour together in a 4-quart (or larger) casserole until smooth. Microwave uncovered on HIGH 5 to 7 minutes, stirring twice, until roux is medium-brown color (somewhat like coffee with cream!). Add onions, green pepper and garlic. Cover loosely with waxed paper. Microwave on HIGH 3 to 4 minutes until onions are tender, stirring once. Add tomatoes with liquid, the water, shrimp, hot-pepper sauce and black pepper. Cover tightly with lid or vented plastic wrap. Microwave on HIGH 5 to 8 minutes, stirring once, until shrimp are barely opaque and just starting to turn pink. Do not overcook. Stir in salt, ham and rice. Cover and microwave on HIGH 3 minutes until heated through.
Makes 6 servings.
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TURNIP AND CARROT SLAW
~Sent in by: Tena, MO
1/2 pound turnips, grated
1/2 pound carrots, grated
1/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
2 tablespoons snipped fresh dill or 2 t dried
1 teaspoon pepper
salt to taste
Combine turnips and carrots. Drizzle the oil and lemon juice over them and toss well. Add the dill, pepper and salt to taste and toss well. Serves 4-6.
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COTTAGE BEEF BAKE
~Sent in by: Pat, Auburn, WA
Ingredients
1 pkg. (7-8 oz.) elbow macaroni
2 cups (1 pint) creamed cottage cheese (small curd works well)
1 medium onion, chopped
2 Tbsp. butter
1 lb. lean ground beef
1 tsp. salt
1 Tbsp. flour
2 tsp. Italian seasoning
1 can (8 oz.) tomato sauce
2 cups (1/2 lb.) process American cheese, shredded (Kraft in the blue box is my favorite; not Velveeta).
Butter bread crumbs
Directions
Cook macaroni el dente. Drain well. Combine with cottage cheese, set aside.
Saute onion in butter until transparent. Add ground beef and cook until lightly brown. Stir in salt, flour, Italian seasoning and tomato sauce. Cook 1 minute.
Pour 1/3 of meat mixture into buttered 2-quart casserole. Top with 1/2 of macaroni mixture, then 1/2 of shredded cheese. Repeat; use last 1/3 of sauce on top. Sprinkle buttered bread crumbs over top.
Bake, uncovered in a slow oven (325 degrees F) 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
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SQUASH AND RICE CASSEROLE
~Sent in by: Jessica, Corfu, Greece
2 sm. yellow squash or zucchini
1/4 c. chopped onion
1 1/2 c. cooked rice
1 c. grated sharp cheese
1/2 tsp. pepper
1/2 tsp. salt
2 eggs, beaten
1/4 c. mayonnaise
1/2 c. seasoned bread crumbs
Cook sliced squash and onions in small amount of
water until crispy tender. Drain well. Combine with
rice, cheese, salt, and pepper. Blend together eggs and
mayonnaise, and stir into squash and rice. Turn into
buttered casserole and bake at 350 degrees for 30
minutes.
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POSITIVELY PLEASING POT ROAST
*Requires use of a Crock Pot
~Sent in by: Charlie, Mobile, AL
1-2 lbs. roasting meat
1 can stewed tomatoes
1 med. onion, sliced into rings
Worcestershire sauce
Garlic Powder
Salt
Pepper
1. Sprinkle meat with garlic powder, salt, and pepper on all sides
until covered.
2. Pour a generous amount of Worcestershire sauce on
meat ("generous" should be determined by your taste buds. I love the
stuff so I put a ton on.)
3. Place in Crock Pot and pour can of
stewing tomatoes w/ juice over meat.
4. Place sliced onion over and
around meat.
5. Sprinkle a bit more Worcestershire sauce and garlic
powder into pot.
6. Set at low and cook for about 8 hours.
7. Serve and enjoy!
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EASY VANILLA ICE CREAM
~Sent in by: Linda, CA
1 cup of sugar
1 egg
2 T. vanilla
1 cup of cream
Place all ingredients into mixing bowl or blender and mix for 5 minutes or so until light and fluffy. Pour liquid into a bowl and leave in a freezer for up to 2 days.
***As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use. Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted. Recipes without a name/location of sender will NOT
be posted. A to Z Recipes protects the privacy of its readers
and does NOT publish email addresses. There will be no exceptions.
Send recipes you’d like to share to: a2zrecipes@fastmail.fm
(PLEASE use "recipes" as subject.)
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from our heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier! Always use YOUR
best judgment when cooking for special needs!
Cookbooks make a wonderful gift. From
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Your order helps support A to Z Recipes. Thanks.
CHICKEN BRUNCH BAKE
Nutritional Analysis & Diabetic Exchanges
Serves: 8
~Sent in by: Bev, FL
9 slices REDUCED-CALORIE day-old bread, cubed
3 c. LOW-SODIUM chicken broth
4 c. cubed cooked chicken
1/2 c. instant rice
1/2 c. diced pimentos
2 T. minced fresh parsley
Egg substitute equal to 4 eggs
In a large bowl, toss bread cubes and broth. Add the next 4 ingredients.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Pour egg substitute
over all. Bake, uncovered, at 325-F for 1 hour or until a knife inserted near
the middle comes out clean.
Nutritional Analysis: One serving equals; 179 calories...242 mg sodium...44 mg
cholesterol...17 gm carbohydrate...19 gm protein...4 gm fat +++ Diabetic
Exchanges: 2 lean meat...1 starch
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
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SEAFOOD LASAGNA
~Sent in by Larry Holmes, Ontario, Canada
½ pound large shrimp
½ pound sea scallops
4 lasagna noodles
salt
½ pound asparagus, tough ends
removed
olive or salad oil
¼ pound mushrooms, thinly sliced
¼ teaspoon pepper
1 cup milk
1 tablespoon dry sherry (optional)
2 teaspoons cornstarch
½ teaspoon chicken-flavored
instant bouillon
1 small bunch watercress, chopped
(about 1 cup)
1 small tomato, diced
ABOUT 40 MINUTES BEFORE SERVING
Shell and devein shrimp; if you like, leave tail part of the shell on shrimp. Slice scallops horizontally in half, if large. Rinse shrimp and scallops with running cold water; pat dry with paper towels and set aside.
In saucepan, prepare lasagna noodles as label directs, use 1 teaspoon salt in water; drain. Remove noodle to saucepot; keep warm.
Meanwhile, in 4-quart saucepan over high heat, in ½ inch boiling water, heat asparagus to boiling. Reduce heat to low; cover and simmer 5 minutes or until asparagus is tender-crisp; drain. Return asparagus to saucepan; sprinkle with salt to taste. Keep warm.
While asparagus is cooking, in 10-inch skillet over high heat, in 1 tablespoon hot oil, cook mushrooms and ¼ teaspoon salt until mushrooms are golden grown. Remove mushrooms to a bowl. In same skillet over high heat, in 1 tablespoon hot oil, cook shrimp, scallops, pepper and ¼ teaspoon salt just until shrimp and scallops are golden, gently turning seafood occasionally.
In 1-cup measuring cup, with fork, mix milk, sherry, cornstarch, and chicken bouillon powder until blended; stir into seafood mixture in skillet. Over high heat, heat to boiling; boil 1 minute.
Return mushrooms to skillet with shrimp and scallops; add watercress and tomato; heat through.
To serve, on each of 2 warm dinner plates, fold 1 lasagna noodle in half; top with half of seafood mixture. Place a second folded noodle on top, then spoon remaining mixture over. Arrange asparagus on plates with lasagna.
Each serving:
Calories: 660
Fat: 22 g
Cholesterol: 194 mg
Sodium: 1430 mg
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Enjoy!
Maggie
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Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
purposes only. Please consult a health professional for any special dietary
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