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11-14-2002
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Maggie Blackwell
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Nov 14, 2002 05:18 PST
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WELCOME TO 'A TO Z RECIPES'
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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!
I found a Dell laptop Notebook computer for UNDER $200 here!
New members search FREE for 30 days! Click here for Bargain.com!
http://www.qksrv.net/click-1219304-9837867
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IN THIS ISSUE:
MAGGIE'S WORLD - Moving right along...
RAMBLINGS - Value (An excellent read)
HAVE SOMETHING TO SAY? - Dory does..
DID YOU KNOW ? - Use yogurt instead of...
BIRTHDAY BABIES
READER REQUESTS
CRAZY CORNER - Linda, Rosemarie and Johnny shake things up!
HOLIDAY FAVORITES - Hand-picked for you!
YOUR FAVORITES - Couldn't do better myself
HEART HEALTHY - Burgers in Paradise
COOKING FOR TWO - Steak Oskar
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. Guess what? The ezine
rating service that we all love to hate is back UP. Yes,
cumuli.com is up and running again after a VERY long
hiatus. Why don't you have a test drive now?
http://www.cumuli.com/ezines/ra20729.rate
Thanks!
I have a few days off and will be spending them doing one
of my LEAST favorite things...looking for a place to live.
My lease is up and the landlord loves this property SO much
that they decided to give themselves a raise. Unfortunately,
I have decided against it. Wish me luck. I submitted a
30-day notice to leave and I have NO WHERE to go. Oh,
after finding a place...I will be doing my very LEAST favorite
thing: MOVING. Ugh!
Now, to one of my MOST favorite things: FOOD. Since we
share recipes regularly that would be suitable for celebrations,
holidays, etc., I am not dedicating an entire issue to them. I
know, most everyone else is. That's why I'm not. Most of
you subscribe to other publications and have websites you rely
on for such things. I really want to keep this a bit different,
that's why I choose the weekly themes carefully. I want to
give you what you actually will use, without burdening you with
the same thing you see elsewhere. I will be sharing some of my
personal favorites with you over the next few days to give you
some ideas for holiday entertaining. These will be in the section
normally dedicated to a daily menu. Actually, since most of you
really enjoy the menu format, I will try my best to prepare one
that you may consider using for your own. Its not often that
someone chooses a holiday menu for me that suits my every
fancy. Certainly some of you are the same way. So, I will
try a few ideas and hope that you can get some recipes and
ideas for your own Thanksgiving, Christmas, etc. dinners.
I will leave you with this from Linda, CA:
Nothing in the world can take the place of persistence. Talent will not;
nothing is more common than unsuccessful men with talent. Genius will
not; unrewarded genius is almost a proverb. Education will not; the
world is full of educated derelicts. Persistence and determination alone
are omnipotent. The slogan, 'Press on,' has solved and always will solve
the problems of the human race --Calvin Coolidge
~*~ RAMBLINGS ~*~
From Jane, Australia...
Value
To realize the value of ten years:
Ask a newly divorced couple.
To realize the value of four years:
Ask a graduate.
To realize the value of one year:
Ask a student who has failed a final exam.
To realize the value of nine months:
Ask a mother who gave birth to a still born.
To realize the value of one month:
Ask a mother who has given birth to a premature baby.
To realize the value of one week:
Ask an editor of a weekly newspaper.
To realize the value of one hour:
Ask the lovers who are waiting to meet.
To realize the value of one minute:
Ask a person who has missed the train, bus or plane.
To realize the value of one second:
Ask a person who has survived an accident.
To realize the value of one millisecond:
Ask the person who has won a silver medal in the Olympics.
Time waits for no one. Treasure every moment you have.
You will treasure it even more when you can share it with someone
special.
To realize the value of a friend:
Lose one.
~*~ 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 to the group.
"Hi Maggie, I am soooo glad you're back. Thank you, Thank you and
Thank you again for what you do for all of us.
Found out today we can finally rate Maggie a 10 for your hard work &
excellent newsletter.
FINALLY, Cumuli is accepting votes again. (Default rating is now set at
10 instead of 5).
What I was wondering is; can we really rate once a day instead of once
a week.???? I copied & pasted the message below so you can let us know
if we all should be doing this daily.
You are an awesome person to work so hard to keep so many people happy &
connected through the A to Z family.
Thank you again--You don't even know how much I need A to Z.
Love Dory
PS. Wanted to let you know that I did sign up for Bargains.com; it was
quick & easy, after the free trial there is no obligation & no further
commitment, so I hope all of your A to Z family will do this for you!
You do so much for us--your request is a simple thing for us to do for
you."
Dory---If I didn't already know you and know you are a REAL person, I
would swear that MY angel wrote that email. Your email expresses
gratitude (bunches) and is a free gift that is the best to receive. I
thank you. Yes, looks like cumuli.com did some rearranging. I am not
sure about the once-a-day thing. I will try to go vote for the sites
belonging to my a2z subscribers again and see what it tells me. Yes,
the bargain.com is a great way to help the Mags. Lots of folks say they
don't put their credit card information over the internet and won't try.
I understand completely. The credit card companies transmit credit
card data over the internet. We trust their firewalls more than the
companies that rely on them for payments, which makes sense too.
Love,
~Mags~
~*~ DID YOU KNOW ? ~*~
Use yogurt instead of...
Yogurt, in its many forms and flavors, can be enjoyed right from the
cup, spooned over fruit, and added to many other foods. Here's some uses
for wholesome, nutritious yogurt you may not have imagined.
Yogurt instead of mayonnaise...
Blend 1 teaspoon Dijon mustard with 1 cup Plain yogurt, salt and pepper
to taste and use instead of mayonnaise in tuna or chicken salad. Add
herbs if desired.
Yogurt as a base...
For a streamlined base for soups, casseroles or cooked sauces, add 2
tablespoons all-purpose flour to each cup of Plain Yogurt.
Yogurt instead of sour cream...
Replace the sour cream in many cakes with Plain or Vanilla Lowfat
Yogurt. Add 1 teaspoon baking soda to dry ingredients with leavening
called for in recipe.
Discover yogurt cheese instead of cream cheese...
To make yogurt cheese, line a colander or large strainer with a coffee
filter. Place the colander or strainer in a large bowl. Spoon Plain
Yogurt into the lined colander. Cover and place in the refrigerator and
let drip for 24 hours to form yogurt cheese. One pint of yogurt yields
about one cup of cheese.
Source: DANNON Yogurt
http://www.dannon.com
~*~ BIRTHDAY BABIES ~*~
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 ~*~
There are no reader requests today. Is it because you have managed
to find everything your heart desires in 'A to Z Recipes'?
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...
Please send hate mail to Linda, CA...
Two ministers rode their bikes to the park every Monday to discuss that
Sunday's sermon. One Monday the first minister asked the second
minister where his bike was. The second minister said that he thought
one of his congregation had stolen his bike.
"That's terrible!", said the first minister. "Who could have done it?"
"Well...", the second minister says, "I don't know but it must be one of
them cuz I remember riding my bike to church last week and now it's
gone!"
"I have an idea", says the first minister; "Next Sunday, preach on the
Ten Commandments. When you get to the part about Thou Shalt Not Steal,
really lay it on thick and whoever took your bike will feel bad and give
it back!"
Next Monday the second minister rides up on his bike and the first
minister says, "See, my idea worked after all. I see you got your bike
back!"
"Yeah," says the second minister, "I got my bike back. Yesterday I
started preaching about the Ten Commandments like you said. I got to
the part about Thou Shalt Not Commit Adultery and then I remembered
where I left my bike!"
Rosemarie, Kansas City, MO...
When Ralph first noticed that his penis was growing
larger and staying erect longer, he was delighted, as
was his wife.
But after several weeks his penis had grown to nearly
twenty inches. Ralph became quite concerned, so he and
his wife went to see a prominent urologist.
After an initial examination, the physician explained
to the couple that, though rare, Ralph's condition could
be cured through corrective surgery.
"How long will Ralph be on crutches?", the wife asked
anxiously.
"Crutches? Why would he need crutches?", responded the
surprised doctor.
"Well," said the wife coldly, "You ARE planning to lengthen
Ralph's legs, aren't you?"
Johnny, LA...
I've seen two shows lately that went on and on about
how mid-life is a great time for women.
Just last week Oprah had a whole show on
how great menopause will be....
Puhleeeeeeeze!
I've had a few thoughts of my own
and would like to share them with you.
Whether you are pushing 40, 50, 60
(or maybe even just pushing your luck) you'll probably relate.
Mid-life is when the growth of hair on our legs slows down.
This gives us plenty of time
to care for our newly acquired mustache.
In mid-life women no longer have upper arms,
we have wingspans.
We are no longer women in sleeveless shirts,
we are flying squirrels in drag.
Mid-life is when you can
stand naked in front of a mirror
and you can see your rear without turning around.
Mid-life is when you go for a mammogram
and you realize that this is the only time
someone will ask you to appear topless.
Mid-life is when you want to grab
every firm young lovely in a tube top and scream,
"Listen honey, even the Roman empire fell
and those will too."
Mid-life brings wisdom to know
that life throws us curves and
we're sitting on our biggest ones.
Mid-life is when you look at your-know-it-all,
beeper-wearing teenager and think:
"For this I have stretch marks?"
In mid-life your memory starts to go.
In fact the only thing we can retain is water.
Mid-life means that your Body By Jake
now includes Legs By Rand McNally --
more red and blue lines
than an accurately scaled map of Wisconsin.
Mid-life means that you become more reflective...
You start pondering the "big" questions.
What is life? Why am I here?
How much Healthy Choice ice cream can I eat
before it's no longer a healthy choice?
But mid-life also brings with it
an appreciation for what is important.
We realize that breasts sag, hips expand and chins double,
but our loved ones make the journey worthwhile.
Would any of you trade the knowledge that you have now
for the body you had way back when?
Maybe our bodies simply have to expand
to hold all the wisdom and love we've acquired.
That's my philosophy and I'm sticking to it!
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ HOLIDAY FAVORITES ~*~
Hand-picked for you!
Raspberry Cookie Dough Galette
Yield: Makes 6 to 8 servings
Pate sucree, which Jacques Pepin uses to make this galette, is a classic
sugar-cookie like dough with a delicate texture. It is often filled with
custard and fresh fruit; here, only berries are used. The smearing
technique that he uses to bring the dough together is called “fraisage.”
The dough may be baked up to twelve hours ahead of filling.
Ingredients:
Pate Sucree:
1 ¾ cups all-purpose flour
1 ½ sticks unsalted butter, softened
3 tablespoons confectioners’ sugar
1 egg yolk
1 to 2 tablespoons water
Filling and Glaze:
4 cups fresh raspberries
1 cup seedless raspberry preserves
1 tablespoon raspberry brandy
1. Preheat the oven to 375 degrees F.
2. For the pate sucree: Combine the flour, butter, and sugar in a bowl,
mixing the ingredients with a spoon or with your hands until the mixture
is coarse and just barely combined.
3. In a small bowl, stir together the egg yolk and water. Add the liquid
to the flour mixture and work in briefly; some of the flour will still
be dry. Turn the mixture onto a wooden board, gathering it into a mound.
With the heel of your hand, smear about 3 tablespoons of the dough at a
time away from you on the work surface until all of the ingredients are
blended and the dough is completely smooth and uniformly colored.
Repeat.
4. Place the dough in the center of a piece of plastic wrap about 14
inches square, and place another piece of plastic wrap the same size on
top. Roll the dough between the plastic wrap until it forms a circle
about 14 inches in diameter. Peel off the top sheet of plastic wrap, and
invert the dough onto a cookie sheet. Pull off the remaining sheet of
plastic wrap.
5. Roll the edge of the dough inward on itself to create a border about
½ inch thick all around. Press on the border so that it is tapered at
the top, and, using your thumb and index finger, pinch all around the
edge to create a decorative border.
6. Bake the dough for about 30 minutes, until it is nicely browned and
cooked through.
7. For the filling: Using any damaged or soft berries, mix about 1 ½
cups of the berries with 4 tablespoons of the preserves in a bowl. Not
more than 2 hours ahead of serving, spread the mixture over the base of
the cooked tart shell. Arrange the remaining berries on top so that they
cover the entire surface of the tart.
8. For the glaze: In a small bowl, combine the remaining preserves and
brandy. Using a spoon and brush, coat the top of the berries with the
mixture.
9. Cut the galette into wedges with a sharp knife (it has a tendency to
break when cut) before serving.
Nutritional Information:
Calories: 506
Total fat: 25 grams
Saturated fat: 15 grams
Total Cholesterol: 93 mg.
Sodium: 254 mg.
Protein: 5 grams
Total Carbohydrates: 69 grams
Adapted from Jacques Pepin's Kitchen
Sweet Potato Cheesecake
Crust:
1 1/2 c Graham cracker crumbs
1/4 c Granulated sugar
1/3 c Butter or margarine -- melted
Cheesecake:
3 3-oz pkgs cream cheese -- soft
1 c Granulated sugar
1/4 c Light brown sugar
1 3/4 c Sweet potatoes, mashed
2 Eggs
2/3 c Evaporated milk -- undiluted
2 tb Cornstarch
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
Topping:
2 c Sour cream -- room temperature
1/3 c Granulated sugar
1 t Vanilla extract
Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and
1 inch up on sides of 9 inch spring-form pan. Bake at 350 degrees for 6
to 8 minutes. Do not allow to brown. Remove from oven and cool.
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat
sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg.
Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or
until edge is set.
Topping: Combine sour cream, sugar and vanilla. Spread over warm
cheesecake.
Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove
side of pan and chill several hours or overnight.
Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994
Irresistible Pecan Pie
Makes 1 - 9 inch pie (12 servings)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Crust: In a medium bowl, combine flour, salt
and white sugar. Cut butter into flour mixture until it
resembles coarse crumbs. Gradually sprinkle the water over the
dry mixture, stirring until dough comes together enough to
form a ball.
3 On a floured surface flatten dough ball with rolling
pin. Roll out into a circle that is one inch larger than
pie dish. Place pie shell into dish and refrigerate until
pie filling is complete.
4 To Make Pie Filling: In a medium bowl, mix together
eggs, light and dark corn syrups, brown sugar, butter, salt
and finely crushed pecans. Spread quartered pecans over
bottom of refrigerated pie crust. Pour syrup mixture over top
of pecans, then arrange pecan halves on top of pie.
5 Bake in a preheated 350 degrees F (175 degrees C) oven
for one hour or until firm; let cool for one hour before serving.
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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.
QUICK NUT BREAD
~Sent in by: Linda, CA
2 cups of flour
1 cup of sugar
2 t. baking powder
1 t. salt
1 egg
1 cup of milk
1/2 cup of nuts
Sift together the first four ingredients, and add the remaining
ingredients and mix. Put in buttered bread pan. Let stand for 20
minutes, then bake in 350 oven until done. Check at 40-45 minutes.
NOTE: may add any candied fruit at Christmas or any kind of dried cut-up
fruit any time of the year if you so desire.
RASPBERRY BALSAMIC GLAZED CHICKEN
Serves 4
~Sent in by: Johnny, LA
1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in non-stick skillet coated with cooking spray over
medium high heat until hot. Add onion and saute 5 minutes.
Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add
chicken to skillet and saute 6 minutes on each side or until
done. Remove chicken from skillet and keep warm. Reduce
heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and
pepper, stirring constantly until the preserves melt. Spoon
sauce over chicken.
LEMON-PARSLEY STUFFED TROUT
Serves 4
~Sent in by: Larry, Ontario, Canada
4 lemons
3/4 cup Italian parsley, plus
extra for garnish
7 slices firm-textured white
bread , crusts removed
8 tablespoons unsalted butter
2 tablespoons olive oil
3 gloves garlic, crushed
salt and fresh pepper
2 tablespoons fresh lemon
juice
4 brook trout (about 3/4
pound each, cleaned
& boned, head and tail
left on
1/4 cup dry white wine
Grate all the lemon zest. Chop parsley, cut bread
into 1/2-inch cubes. In a large skillet, heat 4 table-
spoons butter, and add bread cubes. Sauté over
medium heat, tossing frequently, until crisp and
golden. Remove croutons from skillet and set aside.
Add 1 tablespoons butter and 1 tablespoons oil to
skillet, then add garlic and lemon zest, and toss until
fragrant. Add croutons, parsley, salt and pepper and
lemon juice.
Stuff each fish with a quarter of the stuffing, lay fish
ion a single layer in a greased shallow baking pan, and
dot with remaining butter. Sprinkle with more salt and
pepper. Pour wine and remaining oil around fish, and
bake for 15 to 20 minutes at 400 degrees. Garnish
with additional parsley. Serve immediately.
FAR EAST CELERY
~Sent in by: Vida, OH
4 cups diagonally sliced celery , cooked in lightly salted water until
crisp-done. Drain well
Toss with 5 oz. can sliced water chestnuts
1/4 cup chopped pimiento
1 can cream of chicken or celery soup, undiluted
put in oiled 1 qt. casserole
Toss1/2 cup soft bread crumbs
1/4 cup slivered almonds
2 tbs melted butter and sprinkle on the top
Bake at 350 degrees for 35 minutes
I don't mention salt and pepper because I think you should determine
that to suit yourself.
CHEESECAKE BROWNIES
Makes 24
~Sent in by: Lee, CO
(Join Lee's humor ezine!
To Subscribe - - send a blank email to:
mailto:humorovereas-@topica.com)
1 Pkg. (19.8 oz) Fudge Brownie Mix
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup brown sugar
1/2 Tsp. vanilla
1 egg
Prepare brownie mix as directed on package. Pour into greased 13X9 inch
baking pan. Beat cream cheese with electric mixer on medium speed until
smooth. Add sugar, mixing until blended. Add egg and vanilla, mix just
until blended. Pour cream cheese mixture over brownie mix. Cut thru the
batter with a knife several times for the marbled effect. Bake at 350
degrees for 35 to 40 minutes, or until cream cheese mixture is lightly
browned. Cool. Cut into squares.
MAYONNAISE CHOCOLATE CAKE
~Sent in by: Johnny, LA
2 cups flour
1 cup white sugar
4 tablespoons cocoa
dash of salt (optional, but I always add it in)
1-1/2 teaspoons baking soda
1 cup mayonnaise
1 cup cold water
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Sift together dry ingredients. Gradually add liquid
ingredients, mixing well. Bake in a greased 11x7-inch
glass pan for about 20-25 minutes. Let cool completely
before frosting.
SPICY SHORT RIBS
Makes 4 to 6 servings
~Sent in by: Larry, Ontario, Canada
2 tablespoons oil
4 pounds beef short ribs
2 onions sliced
1 tablespoon dry mustard
1 tablespoon Worcester-
shire sauce
1 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon cayenne pep-
per
3/4 cup water
Preheat oven to 350 degrees.
In large heavy casserole or Dutch oven,
heat oil over medium heat and brown short
ribs; pour off fat. Stir in onions and set
aside.
In small bowl, mix together mustard, Wor-
cestershire sauce, salt, curry powder, cay-
enne pepper and water. Pour over beef.
Cook, covered, in preheated oven for 2
hours or until tender.
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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!
BURGERS IN PARADISE
Makes 4 servings
1 package (1 pound) Fresh Ground Turkey
1 tablespoon jerk seasoning
1 mango, coarsely chopped (about -1/2 cups)
1 avocado, chopped (about 1 cup)
1 jalapeno chile, seeded and finely chopped
2 tablespoons lime juice
Cooking Instructions:
If grilling, grease grill. Preheat grill or broiler. In medium bowl,
combine turkey and jerk seasoning until well blended. Shape into 4
burgers. Grill or broil burgers, turning occasionally, 10 minutes or
until meat thermometer inserted in center registers 165°F.
Meanwhile, in medium bowl, combine mango, avocado, jalapeno and lime
juice until blended. Refrigerate until ready to serve.
Serve burgers topped with fruit salsa.
Also great with Fresh Ground Turkey Breast, Ground Chicken and Ground
Chicken Breast.
Source: http://www.perdue.com
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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.
STEAK OSKAR
Serves 2
2 Beef filets (6 to 8 ounces each)
8 Asparagus spears, steamed
3 ounces Crabmeat
2 Egg yolks
6 ounces Butter, melted
2 teaspoons Lemon juice
Dash Tabasco sauce
¼ cup White wine vinegar
1 teaspoon Tarragon
-Whip the eggs in a metal mixing bowl. Add the lemon juice and Tabasco.
Place over steaming water. Heat, stirring constantly, for 1 minute.
Remove from the heat and slowly whisk in the butter (stirring
constantly). Add the vinegar and tarragon to a small skillet. Boil until
almost dry. Add to the sauce and set aside.
-Grill the steaks to the desired temperature. Trim the asparagus tips to
the size of the steaks. Place on top of the steaks. Garnish with the
crabmeat and the sauce. Serve warm.
Enjoy!
Maggie
~*~ FREE SUBSCRIBER ADS ~*~
This section was created for subscribers to post their ads for either
a newsletter/ezine and/or site. I do not charge for this service (or
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...
NOTE: Ads will continue to appear until notified by requestor.
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:
http://www.nypins.com
FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS
From A2Z family member Lee Hogan:
Why not join *OverEasy* and enjoy every issue ! !
To Subscribe - - send a blank email to:
mailto:humorovereas-@topica.com
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
http://beauty4ashes.org
CountryMom Graphics
http://www.geocities.com/crystle07_2000/
Prayerboard
http://pub136.ezboard.com/fbeauty4ashes49013frm1
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martinjjame-@topica.com
A Digital Romance's Newsletter contains interesting news
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Want to join the recipe list of a fellow reader, Judy, in Canada?
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