A to Z Recipes
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| ~ 12-12-2003 ~ |
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IN TODAY'S ISSUE:
Maggie's World |
Support this publication:
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Maggie's World...
A good Friday morning to you all. This has been a good week. I had to work late last night (got home only 5 hours ago, ugh!) and am due back to work in just a bit. Luckily, I was able to work on this issue yesterday before I went in so you have a good one ahead.
With Christmas just around the corner, I’m sure you have been busy making preparations. I know I have. If your shopping task is still incomplete (like mine) I hope you will drop in on some of the links provided in these issues. Yes, shopping is something we all have to do. I provide a few resources for you in each issue, but you can check the “Shopping Links” at the end of each issue to find a page containing all links. You are under no obligation to use them, of course. But it is a convenient way to shop. In most cases you avoid taxes on your purchases. In many cases you will get FREE shipping. And all purchases made soon will arrive in plenty of time for His birthday. It is also a way to help support my efforts here in bringing A to Z Recipes to you daily. Thanks.
Today’s “favorites” scream CHRISTMAS!!! I love them all. I have decided to have the grandbabies prepare cookies during their Christmas with "Nana" on December 21st. Treva’s Holiday Cream Cheese Cookies look like they will be perfect. I will prepare the dough the day before and refrigerate it until the babies arrive. Since Angela and Trey love to bake, they will take charge of the task and give the moms a chance to visit. BTW...I am having ALL the grandmothers over that day for an “open house”. I cannot recall when all of us were under one roof last. Let’s hope the roof is still there when its over. It would become a real open house otherwise, lol.
Food for Thought
Shared by Larry Holmes, Ontario, Canada
The dinner guests were sitting around the table discussing life.
One man, a CEO, decided to explain the problem with education. He argued "What's a kid going to learn from
someone who decided his best option in life was to become a teacher?"
He reminded the other dinner guests that it's true what they say about teachers: "Those who can do. Those who
can't teach."
To corroborate, he said to another guest: "You're a teacher, Susan," he said. "Be honest. What do you make?"
Susan, who had a reputation of honesty and frankness, replied, "You want to know what I make?"
"I make kids work harder than they ever thought they could. I can make a C+ feel like a Congressional Medal of
Honor and an A- feel like a slap in the face if the student did not do his or her very best."
"I can make kids sit through 40 minutes of study hall in absolute silence."
"I can make parents tremble in fear when I call home."
"You want to know what I make?"
"I make kids wonder."
"I make them question."
"I make them criticize."
"I make them apologize and mean it."
"I make them write."
"I make them read, read, read."
"I make them spell definitely beautiful, definitely beautiful, and definitely beautiful over and over and over
again, until they will never misspell either one of those words again."
"I make them show all their work in math and hide it all on their final drafts in English."
"I elevate them to experience music and art and the joy in performance, so their lives are rich, full of kindness
and culture, and they take pride in themselves and their accomplishments."
"I make them understand that if you have the brains, then follow your heart... and if someone ever tries to judge
you by what you make, you pay them no attention."
"You want to know what I make?"
"I make a difference."
"What about you?"
Merry Christmas!
Ninety-Six Ways to Say Merry Christmas
Find out how the greeting translates into different languages.
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Favorite Diet Recipes
I thought this was appropriate as we will all be looking for ways to shed some of the pounds gained by all the "holiday cheer". Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for January's theme issue is Friday, December 26th.
Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Have Ya Ever Wondered?
Shared by Bette, Pittsburg, CA
If Jimmy cracks corn and no one cares, why is there a song about him?
Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here and drink whatever comes out?"
Who was the first person to see an egg come from a chicken's butt and think, "I'll bet that would be good to eat?
Why are they called stairs inside but steps outside?
If love is blind, how can we believe in love at first sight?
Why do toasters always have a setting that burns the toast to a horrible crisp, which no decent human being would eat?
Why does Goofy stand erect while Pluto remains on all fours? They're both dogs!
What do you call male ballerinas?
Why do they call it 'getting your dog fixed' if afterwards it doesn't work anymore?
If Wile Coyote had enough money for all the Acme products, why didn't he just buy dinner?
Where in the nursery rhyme does it say Humpty Dumpty is an egg?
Why does Donald Duck wear a towel when he comes out of the shower, when he doesn't usually wear any pants?
Did Adam and Eve have navels?
Do one-legged ducks swim in circles?
Whose cruel idea was it for the word 'lisp' to have an 's' in it?
Why do fat chance and slim chance mean the same thing?
And who opened that first 'oyster' and said "My, my, my. Now doesn't 'this' look yummy!"
Having trouble using the method above for placing your vote?
A donation to A to Z Recipes would be gratefully accepted. For those who can afford to do so, it is a responsible and conscientious act.
HOLIDAY CREAM CHEESE COOKIES
~Sent in by Treva, NC
Bake up some holiday memories this season by setting aside a little time to prepare these easy-to-make cookies with your children (or a neighbor's kids)! With over six dozen cookies per batch, you'll have enough to enjoy as well as give away to family and friends.
Ingredients:
Directions:
2. Combine sugar, butter and cream cheese in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy.
3. Beat in egg and vanilla. Add flour gradually, beating continually until blended.
4. Roll dough 1/8-inch thick on a floured surface. Cut with cookie cutters. Arrange on prepared baking sheets. Decorate with colored sugars and chocolate chips. Bake until golden, about 10 minutes.
Per cookie: 49 Cal.; 1g Protein; 2g Fat; 6g Carb.; 1mg Sodium; 15mg Chol.; 0g Fiber.
Tips:
FRENCH LAYER CAKE
~Sent in by: Edna, Decatur, IL
Yellow cake mix (for 9 x 13 pan)
Mix this together...will be stiff. Spread into a 9 X 13 pan (sprayed with non-stick spray).
In a separate bowl, mix:
8 oz cream cheese (softened)
Pour over first layer. Bake at 350 for 45 min.
KEY LIME PIE
~Sent in by Larry Holmes, Ontario, Canada
2 egg yolks
2 cans (14 ounces each) sweetened condensed milk
Beat yolks until thick and light in color. Gradually mix in the condensed milk. Add the zest and lime juice and mix well.
Pour into graham cracker crust and bake in a preheated 400° F. oven for 10 minutes. Cool.
Beat cream until almost stiff, add sugar and continue beating until stiff. Reserve ¾ cup of the whipped cream and spread remainder over top of pie.
Place the reserved cream in a pastry bag fitted with a star tip and make 8 rosettes, one for each slice of pie. Place a lime slice to stand in the middle of each rosette.
Serves 8
PUMPKIN PIE DESSERT SQUARES
~Sent in by: Pat, Auburn, WA
Ingredients:
Filling:
Topping:
Directions:
Reserve 1 cup cake mix for topping.
Combine remaining cake mix, butter and egg. Press into pan.
Prepare filling by combining all ingredients until smooth. Pour over crust.
For topping, combine all ingredients. Sprinkle over filling.
Bake for 45 to 50 minutes until knife inserted near center comes out clean.
If desired, serve with whipped topping.
*TIP: For use with solid pack pumpkin, add 2-1/2 tsp. pumpkin pie spice and1/2 cup firmly packed brown sugar. Then prepare as above.
PFEFFERNUESSE
~Sent in by: Barbara, Chula Vista, CA
3/4 cup light molasses
In a saucepan, combine the molasses and butter. Cook and stir until the butter melts. Cool to room temperature.
Add the eggs. Sift together the flour, sugar, baking soda, cinnamon, cloves, nutmeg, and pepper. Add to the molasses mixture and beat well.
Chill for several hours or overnight. Shape the dough into 1 inch balls. Bake on a greased cookie sheet at 375 F. for 12 minutes. Cool; roll in confectioners sugar.
Yield: About 4 1/2 dozen cookies.
PECAN DIAMONDS
~Sent in by Lori, Denver, CO
3/4 cup butter, softened
Heat oven to 350. Line a 13x9 inch pan with foil.
CRUST: Beat butter and confectioners' sugar in mixer bowl until fluffy. At low speed, add flour and beat until blended. Press dough evenly into bottom and 1 1/4 inches up side of pan. Bake 16 to 18 minutes until golden at edges. Cool.
FILLING: Meanwhile, combine brown sugar, butter, honey, and granulated sugar in a large saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture is blended. Bring mixture to a boil. Boil 4 minutes (do not stir). Remove pan from heat; stir in pecans and cream. Pour into crust, spreading evenly.
Bake 18 to 20 minutes, until filling is lightly browned and bubbly. (Filling will not be firm.) Cool in pan on wire rack. Wrap and let stand at room temperature overnight. Unwrap and place a large cookie sheet on top. Invert and remove pan. Peel off foil and invert cookie onto cutting board. Cut crosswise into 1-inch strips, then cut diagonally at 1-inch intervals to form diamonds.
PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE
~Sent in by Ingrid, Coos Bay, OR
1/2 cup chopped drained roasted red peppers from jar
Nonstick vegetable oil spray
2 tablespoons rice vinegar
Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.
Makes 4 servings.
Per serving: calories, 123; total fat, 3 g; saturated fat, 1 g; cholesterol, 8 mg
Bon Appétit - July 2000 - Cooking for Health
CHICKEN SALAD CANTON
~Sent in by Bev, FL
1 c. fresh snow peas or 1 pkg. (6 oz.) frozen snow peas, thawed
Dip fresh snow peas in boiling water for 30 seconds (DO NOT DIP FROZEN SNOW PEAS); cool. Drain tomatoes reserving 1/4 c. liquid. Combine reserved liquid with oil, vinegar and soy sauce. Toss dressing and tomatoes with cabbage, chicken, cilantro and pepper. Garnish with sesame seeds.
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