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11122002 HB to Melanie Horton, Shreveport (Barksdale AFB), LA !!!
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Maggie Blackwell
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Nov 12, 2002 06:01 PST
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~*~ SHOPPING LINKS ~*~
If you want to help the Mags because she sends some recipes
your way, here's a way to do it with NO cost to you! Sign up!
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IN THIS ISSUE:
MAGGIE'S WORLD - Step right in...
RAMBLINGS - Tired of Doing All the Work
HAVE SOMETHING TO SAY? - Blessed are the weary for they...
DID YOU KNOW ? - Hot Tip
BIRTHDAY BABIES - HB to Melanie Horton, Shreveport (Barksdale AFB), LA
!!!
READER REQUESTS - Some things for Donanne
CRAZY CORNER - These are "bad"...which means "good". Go!
TODAY'S MENU - Melanie's Special Birthday Menu
YOUR FAVORITES - A bounty of recipes!
HEART HEALTHY - No-Crust Strawberry Pie
COOKING FOR TWO - Seafood Chalupas
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Melanie Horton, Shreveport (Barksdale AFB), LA !!!
Melanie's birthday was November 9. We are late getting
this out due to the Topica down time. I hope your day
was special, Melanie and you enjoy our tribute to you!
The weather is wonderful right now in Texas. The temps are
cool (both my kids were shivering awaiting their school buses)
and the sun is shining. We had a slow night at work which is
good for more than the obvious reasons. I'm always happy when
we're not busy. That means no one was hurt, sick or just plain
unhappy enough for the police to become involved. And, when
the newspaper finally arrived, I didn't find my name in the obits...
Many of you expressed some concern when the Topica thing
went down that perhaps I was just burned out. I suppose, to
some degree I am. I fight a running battle with family on the
amount of time I spend here preparing A to Z Recipes for you.
Yes, I enjoy doing it as much as ever. But, when someone is
dedicating as many hours as I do to a task, it is usually for
monetary gain. No, I'm not going to start charging for this
newsletter. I wouldn't do it for profit alone. Without sounding
like a money grubber...I have introduced a way for all of you to
help offset my time and labor and not very many of you have been
willing to participate. Yes, you all have "valid" reasons. However,
when the favor I ask is without cost or obligation to you and you
STILL don't...it sends me a very clear signal. Just what the
heck am I talking about? The next paragraph, which has appeared
in the past few issues, describes it. I would appreciate your taking
a look and consider joining for the free month. If you don't, I
will try to understand. If you do...I will feel appreciated and
somewhat compensated for this labor of love.
In the shopping links, there's one for Bargain.com. If you
want to give the Mags a little something for her efforts, just
sign up for one FREE month. There is NO cost or obligation.
Period. I mentioning this because I receive compensation
for introducing you to the concept. Bargain.com is a great site
and they're so sure you'll stay on that they'll pay me whether
you do or not. If even HALF of you were to sign up...it would
net me enough to cover some expenses for a web site and list
server. No more Topica foibles. All you need to remember is
to use the link provided. It has my special code that tells them
that you saw it here. It's up to you. Just thought you'd like
to know how you can help without spending a penny.
Don't forget about this week's Theme: Simple To Fix Recipes.
I have a batch of personal favorites to share with you, too.
Send your submissions to: a2zre-@fastmail.fm
Subject: Simple To Fix Recipes
We still need MORE. Send. Please?
~*~ RAMBLINGS ~*~
Funny one today from Larry, Ontario, Canada...
Tired of Doing All the Work
For a couple years I've been blaming it on iron poor blood, lack of
vitamins, dieting and a dozen other maladies. But now I found out the
real reason. I'm tired because I'm overworked.
The population of this country is 237 million. 104 million are retired.
That leaves 133 million to do the work.
There are 85 million in school, which leave 48 million to do the work.
Of this there are 29 million employed by the federal government. This
leaves 19 million to do the work.
Four million are in the Armed Forces, which leaves 15 million to do the
work.
Take from the total the 14,800,000 people who work for State and City
Government and that leaves 200,000 to do the work.
There are 188,000 in hospitals, so that leaves 12,000 to do the work.
Now, there are 11,998 people in prisons. That leaves just 2 people to do
the work.
You and me.
And you're sitting there reading email. No wonder I'm tired; I'm the one
doing ALL of the work myself.
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind.
"...God bless you for the hard work you put into A 2 Z and for the even
harder and more tiring work of being a single Mom as well as a working
Mom too....I really appreciate what you do and include you in my
Prayers.
Keep up the good work and as the Good Book says, "Be not weary in doing
well..."
Bless you, Maggie and thanks for sending out today's issue...it is just
great....as usual!
Carol in NM"
Carol---Does weary include tired? LOL. ~Mags~
~*~ DID YOU KNOW ? ~*~
Hot Tip
For a bread bowl, which is good for dips, take a medium sized round
bread with a good crust (like a round French bread), cut off the top and
scoop out the soft bread. Coat a little olive oil and garlic on the
inside of the bread. Place the bread in the microwave oven for about 5
minutes, to
harden the bread and make it a suitable bowl. Place the dip in the
bread bowl, place it on a tray and surround it with fresh vegetables,
crackers or other foods suitable for a dip.
~*~ BIRTHDAY BABIES ~*~
Happy Birthday to Melanie Horton, Shreveport (Barksdale AFB), LA !!!
This is what Melanie had to say:
"Favorite Type of Recipe: Dessert!
~Melanie
wife to Jacob since June 11, 1997
mom to William since September 19, 1992
mom to Ashley since April 9, 2000"
We can do that! I hope you enjoy your special menu that
includes a terrific dessert just for YOU. ~Mags~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
Some things for Donanne...
"hi i'm donanne from manitoba and i would like to get a recipe for
the basic chinese restaurant sweet and sour sauce
i can't get in to search recipe archives
also would like to get a cherry dip sauce recipe using home grown
cherries
thank you i really enjoy the newsletter"
Thanks for the nice praise. Let's see if anyone will help you in your
search, ok?
~Mags~
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Larry, Ontario, Canada...
I shave my legs, I sit down to pee
And I can justify any shopping spree.
Don't go to a barber, but a beauty salon
Can have a massage without getting a hard-on
I can balance the checkbook, can pump my own gas
I can talk to my friends about the size of my ass.
My beauty's a masterpiece, and yes, it takes long.
At least I can admit to others when I'm wrong.
I don't drive in circles at any cost,
And I don't have a problem admitting I'm lost.
I never forget an important date
You just gotta deal with it, I'm usually late.
I don't watch movies with lots of gore
Don't need instant replay to remember the score.
I won't lose my hair, I don't get jock itch,
And just cause I'm assertive, Don't call me a bitch.
Don't say to your friends, Oh yeah, I can get her
In your dreams, my dear, I can do better!
Flowers are okay, But jewelry’s best.
Would you look at my face, Not at my chest!
I don't have a problem with expressing my feelings
I know when you're lying, You look at the ceiling.
Don't call me a girl, A babe or a chick.
I am a WOMAN, Get it, you prick?!
[I’m sorry, did you say something?]
Vicki, Sarasota, Florida...
Too Late..........
The man was in no shape to drive, so he wisely left his car parked and
walked home. As he was walking unsteadily along, he was stopped by a
policeman.
"What are you doing out here at 2 A.M.?" asked the officer. "I'm going
to a lecture." The man said.
"And who is going to give a lecture at this hour?" the cop asked.
"My wife," said the man.
Johnny, LA...
THIS SIGN WAS POSTED AT A LOCAL GOLF CLUB
1. Back straight, knees bent, feet shoulder width apart.
2. Form a loose grip.
3. Keep your head down.
4. Avoid a quick back swing.
5. Stay out of the water.
6. Try not to hit anyone.
7. If you are taking too long, please let others go ahead of you.
8. Don't stand directly in front of others.
9. Quiet please... while others are preparing to go.
10. Don't take extra strokes.
Well done. Now flush the urinal, go outside, and tee off!
Linda, CA...
For all the Italians out there, or those who are lucky enough to be
married to an Italian!
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 sixty years, seeing to it that he left this world a happy man?
Mustering one great final effort, he threw himself towards the table,
landing on his knees in a rumpled posture. His parched lips parted, the
wondrous taste of the cookie was already in his mouth, seemingly
bringing 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."
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
I know Melanie and Jacob have 2 little ones, William and
Ashley. Since she will likely want a meal that the entire
family can enjoy, I have selected a "kid-friendly" menu.
Heck, it's even husband friendly! I hope the entire family
will celebrate your special day with this birthday menu. Oh!
The best part: DESSERT! It is a wonderfully new take on
the age-old strawberry shortcake recipe. It makes such
a beautiful presentation. I have made this before and it
is worthy of such an important occasion. Enjoy!
MELANIE'S BIRTHDAY MENU:
TOSSED GREEN SALAD
HASH CAKES
(BUTTERED BABY CARROTS)
STRAWBERRY SHORTCAKE DESSERT
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TOSSED GREEN SALAD
Serves 6
about 10 cups greens of your choice, such as endive, escarole, romaine
lettuce, Bibb lettuce or iceberg lettuce (include at least 2 kinds of
greens)
salt
1 clove garlic, peeled
1 tablespoon wine vinegar
1/4 teaspoon Dijon mustard
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
a few young spinach leaves, washed well, trimmed
1 bunch watercress, trimmed
1/2 cucumber, sliced or diced
1 medium green bell pepper, seeded, chopped
2 tablespoons chopped mixed fresh herbs, such as parsley, chervil,
tarragon, summer savory or chives
Tear any large leaves of greens into smaller pieces. If not using
immediately, place in a plastic bag and refrigerate until ready to use.
To assemble salad, put a little salt into a wooden salad bowl. Add
garlic clove; crush to a paste with salt, using back of a wooden spoon.
Add vinegar, mustard and lemon juice; stir in oil and continue to mix to
make an emulsion. Add greens, spinach, watercress, cucumber, bell pepper
and herbs; toss well, so every leaf is coated with dressing. Serve
immediately.
Variation: TIP: For a less garlicky flavor, rub inside of bowl with a
cut garlic clove, then discard garlic. (If you do not have a wooden
salad bowl, make dressing in a separate small bowl and pour over salad
just before serving.)
HASH CAKES
Serves 4
12 oz cooked chicken, ground
8 scallions, chopped
1 lb potatoes, boiled, mashed
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon rind
1/4 teaspoon freshly grated nutmeg
salt
pepper
2 large eggs
1 cup fresh white bread crumbs
vegetable oil, for frying
In a bowl, mix together chicken, onions, potatoes, mayonnaise, parsley,
lemon rind, nutmeg, salt, pepper and 1 egg. Form into 8 cakes. Beat
remaining egg. Dip cakes into egg, then coat in bread crumbs.
Refrigerate 20 minutes.
In a large skillet, heat oil. Cook cakes on both sides 5 to 6 minutes or
until golden.
Drain well on paper towels. Serve hot with a green salad.
STRAWBERRY SHORTCAKE DESSERT
Makes 6 servings
8 tablespoons butter, softened
1/4 cup superfine sugar
1 1/4 cups all-purpose flour
3 tablespoons cornstarch
2 1/4 cups strawberries, sliced
3 tablespoons red currant jelly
1 1/4 cups whipping cream
additional sliced strawberries to garnish, if desired
In a bowl, cream butter and sugar until light and fluffy. Sift flour and
cornstarch into creamy mixture and stir to make a firm dough.
Wrap in foil and chill 30 minutes.
Preheat oven to 350F (175C). Place dough on a baking sheet and pat or
roll to a circle about 1/2 inch thick. Prick all over with a fork and
bake about 20 minutes, until lightly golden. Cool on baking sheet.
Carefully transfer shortcake to a serving plate and cover with whole
strawberries. In a small saucepan, melt red currant jelly and brush over
strawberries. In a bowl, whip cream until stiff. Using a pastry bag
fitted with a star nozzle, pipe a border of whipped cream around edge of
shortcake. Serve within 1 hour. Garnish with additional sliced
strawberries and mint leaves, if desired.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
SPINACH & SAUSAGE LASAGNE
(Quite healthy for lasagne!)
~Sent in by: Larry, Ontario, Canada
12 ounces dried or 1 pound
fresh, lasagne noodles
3 cups low-fat milk
1/2 cup white flour
2 ounces reduced-fat cream
cheese (3 tablespoons)
1 cup freshly grated Par-
mesan cheese
1/2 teaspoon salt, plus more
to taste
1/4 teaspoon fresh pepper, plus
more to taste
1/4 teaspoon freshly grated
nutmeg
2 10-ounce package frozen
chopped spinach, thawed
and squeezed dry
3/4 cup low-fat (2%) cottage
cheese
6 ounces sweet Italian-style
sausage, removed from
casing
1 teaspoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried marjoram or
oregano
1/2 teaspoon fennel seeds
1 7-ounce jar roasted red
peppers, drained and
chopped (3/4 cup)
1/2 cup dry white wine
1/2 cup grated part-skim
mozzarella cheese
1 tablespoon chopped
fresh parsley
In a large pot of boiling salted water, cook noodles
until barely tender (8 minutes for dried, 1 minute
for fresh). Drain and rinse under cold water. Spread
the noodles on clean kitchen towels, cover with plas-
tic wrap and set aside.
In a large saucepan, heat 2 1/2 cups of milk over
medium heat until steaming. Meanwhile, put flour
in a small bowl and gradually whisk in the remaining
1/2 cup milk until smooth; whisk into the hot milk
and stir constantly over the heat until the sauce
comes to a simmer and thickens. Continue cooking
and stirring for 1 minutes. Remove from heat. Whisk
in cream cheese and then Parmesan, 1/2 teaspoon
salt, 1/2 teaspoon pepper and nutmeg. Set the cheese
sauce aside.
Ina bowl, stir together spinach and cottage cheese.
Season with salt and pepper. Set aside.
In a large nonstick skillet, cook sausage over medium-
high heat, breaking it up with a wooden spoon, until
it is no longer pink, about 2 minutes. Transfer to a
cutting board and chop fine. Set aside.
Wipe the skillet clean and add oil. Return the pan to
the heat, add onions and cook, stirring, until well-
browned, about 6 minutes. Add garlic, marjoram or
oregano, and fennel seeds and cook for 1 minute lon-
ger. Stir in peppers, wine and the cooked sausage and
simmer until the wine is nearly evaporated, about 2
minutes. Remove from the heat and season with salt
and pepper.
Preheat oven to 400 degrees. Lightly oil a 9x13-inch
baking dish or coat it with nonstick cooking spray.
Smear the bottom of the prepared dish with 1/2 cup
of the cheese sauce. Line the bottom with a single
layer of noodles. Spread half of the spinach mixture
over the noodles. Spoon on another 1/2 cup cheese
sauce and use a rubber spatula to spread it evenly.
Add another layer of noodles, top with all of the
sausage mixture and another 1/2 cup cheese sauce.
Add a third layer of noodles, the remaining spinach
mixture and another 1/2 cup sauce. Finish with
the remaining noodles and sauce. Sprinkle with
mozzarella cheese.
lightly oil a large piece of aluminum foil or coat it
with nonstick cooking spray, and us it to tightly
cover the dish. Bake the lasagne for 30 minutes.
Uncover and bake for 15 minutes more, or until
lightly browned and bubbling. Let stand for 10
minutes. Sprinkle with parsley and serve.
Makes 8 servings.
Per serving:
Calories: 400
Protein: 23g
Fat: 11g
Saturated: 3.9g
Carbohydrates: 49g
Sodium: 520mg
Cholesterol: 19mg
Fiber: 2g
Sodium:
COFFEE, HAZELNUT AND RASPBERRY TORTE
~Sent in by: Ingrid, Coos Bay, OR
A beautiful special-occasion dessert that can be prepared a
day before
serving. Any leftover raspberry filling is delicious on toast
or
pancakes.
Filling
1 cup frozen unsweetened raspberries, thawed, drained
1 cup raspberry jam
Frosting
1 teaspoon instant coffee crystals
2 1/2 cups chilled whipping cream
10 ounces good-quality white chocolate (such as Lindt or
Bakers),
chopped
Cake
1 cup hazelnuts, toasted, husked
1 cup sifted all purpose flour
1 1/4 cups sugar
1/4 teaspoon salt
6 large eggs, separated
1/4 cup water
1 teaspoon vanilla extract
Fresh raspberries (optional)
For filling:
Press raspberries through fine sieve into small bowl. Press
jam
through same sieve into raspberry puree; discard seeds. Stir
to blend
well. Cover and chill overnight.
For frosting:
Combine 3/4 cup cream, white chocolate and coffee crystals in
heavy
medium saucepan. Stir over low heat just until chocolate
melts, coffee
dissolves and mixture is smooth. Remove from heat. Let stand
until
cool and thick, whisking occasionally, about 1 1/2 hours.
Using electric mixer, beat 1 3/4 cups cream in large bowl
until firm
peaks form. Fold large spoonful of whipped cream into
chocolate
mixture to lighten. Fold chocolate mixture into whipped cream
in 4
additions. Cover and refrigerate frosting until very firm,
about 6
hours. (Can be prepared 1 day ahead; keep chilled.)
For cake:
Preheat oven to 350°F. Line three 9-inch diameter cake pans
with 1
1/2-inch-high sides with parchment. Butter and flour
parchment.
Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt
in
processor. Blend until nuts are finely ground.
Using electric mixer, beat yolks and 1/2 cup sugar in large
bowl until
very thick, about 5 minutes. Beat in water and vanilla. Stir
in flour
mixture. Using clean dry beaters, beat egg whites in large
bowl until
soft peaks form. Gradually add 1/2 cup sugar, beating until
stiff but
not dry. Fold into yolk mixture in 3 additions.
Transfer batter to prepared pans. Bake cakes until tester
inserted
into center comes out clean, about 18 minutes. Cool cakes in
pans on
racks. Cut around pan sides to loosen cakes. Turn cakes out;
peel off
parchment.
Place 1 cake on platter and second cake on piece of foil.
Spread 1/3
cup filling over each; let stand 20 minutes to set up. Spread
1 cup
frosting over each. Lift cake off foil; place atop cake on
platter.
Top with third cake. Spread remaining frosting over sides and
top of
torte. (Can be prepared 1 day ahead. Cover with cake dome and
refrigerate.)
Garnish torte with fresh berries, if desired. Cut into wedges
and
serve.
Serves 8 to 10.
Bon Appétit
October 1995
CREOLE RED BEANS AND RICE
Serves 6 to 8
~Sent in by: Johnny, LA
1 pound dried red beans
1 ham bone
8 to 10 cups water
1 8-ounce can tomato sauce
2 teaspoons garlic salt
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 pound ham, diced
1/2 pound hot sausage, sliced
1/2 pound smoked sausage, sliced
1/2 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup parsley, chopped
2 cups rice, cooked
Sort through beans and soak overnight. Wash beans after soaking.
Place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce,
Worcestershire sauce, and beans in a large pot. Cook, uncovered, over
low heat.
In a skillet, sauté the ham and sausage until the grease is rendered.
Transfer the ham and sausage to the bean pot. Add the celery, onion, and
garlic to the grease in the skillet; sauté until soft. Pour this mixture
into the bean pot.
Add the bay leaves, salt, and pepper and continue cooking for
approximately 3 hours or until the beans are soft and creamy. Keep an
eye on it while it cooks, and add more water if necessary.
Remove the ham bone, leaving any meat in the pot. Remove the bay leaves
and add the parsley.
Serve over rice.
CHOCOLATE CARAMEL CHEESECAKE
~Sent in by: Rosemarie, KC, MO
2 C crushed vanilla wafers, about 50 wafers
6 T butter, melted
1 14 oz. pkg vanilla caramels, about 48 caramels
1 5 oz. can evaporated milk
1 C chopped pecans, toasted
2 8 oz, pkg cream cheese, softened
1/2 C sugar
1 t vanilla
2 eggs
1/2 C semi-sweet chocolate pieces, melted and slightly cooled
Whipped cream, optional
Chopped pecans, optional
Chocolate curls, optional
Caramel Topping -- necessary
For crust, combine crushed vanilla wafers and melted butter. Press
mixture on bottom and about 2 inches up the sides of a 9 inch springform
pan. Bakes in a 350ºoven for 10 minutes.
Cool and set aside.
In medium saucepan, combine caramels and evaporated milk. Cook and stir
over low heat, stirring frequently until smooth. Pour over prepared
crust. Sprinkle with the 1 C toasted pecans. Chill in refrigerator
while preparing filling.
For filling, in medium bowl, beat cream cheese, sugar and vanilla with
an electric mixer on medium speed until well combines. Add eggs,
beating on low speed until just combined --do not overbeat. Stir in
melted chocolate. Pour over caramel nut layer in pan. Bake in a 350º
oven about 40 minutes or until center appears nearly set when shaken.
Cook cheesecake in pan on a wire rack for 15 minutes. Loosen from side
of springform pan; cool completely on wire rack. Cover and chill in
refrigerator for at least 4 hours.
Let cheesecake stand at room temperature for 20 minutes before serving.
Garnish with any or all of the optional garnishes and top with Caramel
Topping.
Caramel Topping
1/2 C sugar
1/2 C brown sugar
1 T cornstarch
1/2 C half and half
1/2 C butter
1/4 C chopped pecans
1/2 t vanilla
Combine sugars and cornstarch in a medium saucepan. Gradually stir in
half and half. Add butter. Cook over medium heat, stirring
constantly. Bring to a boil. Boil for one minutes. Stir in pecans
and vanilla. Cool.
NOTE:
If this seems involved, it really flows well and is easy. The
Cheesecake is incredibly delicious and rich so a little goes a long way.
Leftovers freeze well and can be brought out and warmed to room
temperature.
While you can use bottled caramel sauce, this homemade one adds the
perfect touch. I always double the recipe and keep it in the
refrigerator -- it's good over ice cream, cakes, sliced apples. Just
warm in the microwave before using --- ummmmmm gooood!
CHOCOLATE SPOONS
~Sent in by: Lee, CO
(Join Lee's humor ezine!
To Subscribe - - send a blank email to:
mailto:humorovereas-@topica.com)
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips
In a microwave safe bowl, melt semisweet chocolate pieces in microwave
for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put
spoons onto wax paper and refrigerate until chocolate hardens.
Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir
until smooth. Place chocolate into plastic bag and cut off a corner.
Drizzle melted chocolate over spoons. Refrigerate until chocolate
hardens.
Wrap each spoon separately and store in a cool dry place,
24 servings
CHOCOLATE CHIP MUFFINS
~Sent in by: Linda, CA
1/2 cup of butter
3/4 cup brown sugar
2 eggs
1 3/4 cup flour
2 t. baking powder
1/2 t. baking soda
1 cup buttermilk
3/4 cup chopped pecans
3/4 cup chocolate chips
Oven to 375. Cream butter and brown sugar until smooth. Add eggs and
continue to mix until blended. In a small bowlmix flour, baking powder,
and baking soda. Stir half of the mixture into the batter and alternate
with the buttermilk. Fold in the nuts and the chips. Spoon into 12
muffin lined tins and bake 20-25 minutes.
CHICKEN PIE
Serves 6
~Sent in by: Pat Collins, LA
1 (2/1/2 to 3 pd.) broiler-fryer
1 medium onion, quartered
1 celery rib cut into 10 inch pieces
1 bay leaf
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp dried basil
1 cup peeled, chopped potato
1/3 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
1/2 cup all- purpose flour
1 1/2 cups half-and- half
3/4 tsp. salt
1/3 tsp. pepper
3 cups all-purpose flour
1 tsp. salt
1 cup shortening, chilled
1 large egg, lightly beaten
1 T. white vinegar
1/4 cup plus 2 T. water
1 large egg, lightly beaten
1 T. milk
COMBINE first 8 ingredients in a large Dutch oven; add water to cover.
Bring to a boil, cover reduce heat, and simmer 1 hour. Remove chicken
from broth, reserving broth; cool chicken. Bone chicken, and coarsely
chop meat. Set aside. Strain broth, reserving 1 1/2 cups.
COOK potato in butter in a large skillet over medium-high heat 5
minutes, stirring constantly. Add celery, onion, and carrot; cook 5
more minutes, stirring constantly. Add 1/2 cup flour, stirring well;
cook 1 minute, stirring constantly. Gradually add reserved 1 1/2 cups
broth and half-and-half; cook over medium heat, stirring constantly,
until mixture is thickened and bubbly. Stir in 3/4 tsp. salt, pepper,
and reserved chicken. Set aside.
COMBINE 3 cups flour and 1 tsp. salt; cut in shrotening with a pastry
blender until mixture is crumbly. Combine egg, vinegar, and water,
sprinkle evenly over surface. Stir with a fork until dry ingredients
are moistened. Shape into a ball.
ROLL two-thirds of pastry to 1/8 inch thckness on a floured surface.
Fit pastry into a 2 1/2 quart casserole. Spoon chicken mixture into
prepared pastry. Roll remaining pastry to 1/8 inch thickness; cut into
3/4 inch strips. Arrange strips in a lattice design over chicken
mixture. Seal pastry edges. Combine remaining egg and milk; brush over
pastry. Bake at 400 degrees for 30 to 35 minutes or until golden and
chicken mixture is hot and bubbly.
CHICKEN-MACARONI CASSEROLE
Yield: 8 servings
~Sent in by: Johnny, LA
1/2 cup chopped onion
3 tablespoons butter or margarine -- melted
2 (10 3/4 oz) cans cream of chicken soup -- undiluted
2 cups shredded Cheddar cheese -- divided
1 cup milk
3 1/2 cups chopped cooked chicken breast
2 1/2 cups cooked macaroni
1/4 cup round buttery cracker crumbs
Sauté onion in butter in a large skillet until tender. Add soup and 1
1/2 cups cheese; gradually stir in milk. Cook over medium heat until
cheese melts. Stir in chicken and macaroni.
Pour mixture into a greased 2 1/2 quart casserole; sprinkle with cracker
crumbs. Bake at 350 degrees F. for 30 minutes or until thoroughly
heated. Top with remaining cheese, and bake an additional 5 minutes.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my 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!
NO-CRUST STRAWBERRY PIE
Makes 1 pie (8 servings)
~Sent in by: Gloria Cormier, Canada (Hello, Honey-bunch!!!)
This is a low calorie, no crust strawberry pie. It is
made with sugar-free strawberry flavored gelatin and
sugar-free vanilla pudding. It is very good! I've had the recipe
for years, and to be honest, I don't remember where I got
it. Garnish with light whipped topping if you like.
1-1/2 pounds fresh strawberries
1 (2.1 ounce) package
sugar-free cook and serve vanilla pudding mix
1 (.6 ounce) package
sugar-free strawberry flavored gelatin
2 cups water
Rinse and hull strawberries. Distribute evenly in a 10
inch pie pan.
In a medium saucepan combine pudding mix, gelatin mix,
and water. Stir well and bring to a full boil. Pour mixture over
strawberries and refrigerate for 4 to 6 hours.
Top with light frozen whipped topping prior to serving, if desired.
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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.
SEAFOOD CHALUPAS
1 c. leftover or fresh cooked fish,
crab meat or shrimp
4 crisp flat tortillas
1 (8 oz.) can refried beans
2 c. lettuce, shredded
1 tomato, chopped
1/2 c. cheese, grated
Picante sauce
Avocado
To crispen tortillas, bake at 350 degrees for 3 minutes. Spread beans
on each tortilla. Then layer with seafood, lettuce, tomato and cheese.
Pass the hot sauce and sliced avocado. Makes 2 servings of 2 chalupas
each.
Enjoy!
Maggie
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any other service). The Mags has a wild streak but please do not
ask for me to post anything for you that is racially biased nor of a
pornographic nature. YOUR freedom of speech is subject to MY
freedom of selection. In other words, what I say goes here...
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From A2Z family member Elga, Ventura CA:
A newsletter dedicated to a healthy lifestyle. Take a look at
her site and join her for this important issue:
http://www.affinitylifestyles.com/newsletter.html
From A2Z family member David from Brooklyn, NY:
For a beautiful selection of lapel pins please visit my website:
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FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS
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Why not join *OverEasy* and enjoy every issue ! !
To Subscribe - - send a blank email to:
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From A2Z family member Skirnir:
If you live in the Southeast Wisconsin area and you would like to join a
local food ring, try Food-a-Mania! We are a group of food lovers who
share recipes and occasionally visit each other. If you are interested
email me at skir-@earthlink.net
From A2Z family member Crystle:
Beauty For Ashes; An online Ministry for Women
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"I enjoy to contribute to several recipe sites and newsletters of
acclaim and as a Principal Dancer/Ballet master, (currently with Royal
Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
informative as well as the weekly riddle, (A popular entry!) So come and
enjoy these weekly International Newsletters as well as check out the
Food Trivia. See you all here, your friend, Martin."
To subscribe, send an email to:
martinjjame-@topica.com
A Digital Romance's Newsletter contains interesting news
for future, current brides and grooms and those who love
romance. We feature freebies, contests, recipes, household
tips, bride/groom links and more! Also, Great Monthly Prizes
for our subscribers. For your chance to WIN, Sign up for our
weekly newsletter
Send a BLANK email to: adigitalroman-@topica.com
Visit our site at http://www.adigitalromance.com
<a href=" http://www.adigitalromance.com ">Aol link</a>
Want to join the recipe list of a fellow reader, Judy, in Canada?
Just visit the following URL:
http://get-me.to/JudysRecipes
How about those of you who crochet? Join Nina,
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(PLEASE use "Ad Request" as subject.)
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