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11-18-2002 Happy Birthday to Mary S., Nashville, TN !!!
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Maggie Blackwell
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Nov 18, 2002 05:48 PST
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IN THIS ISSUE:
MAGGIE'S WORLD - Chilly temps in the Lone Star state
RAMBLINGS - Wonderful Recipe
HAVE SOMETHING TO SAY? – OH, NO!!! How bad can I get???
DID YOU KNOW ? - Thanksgiving tips!
BIRTHDAY BABIES - Happy Birthday to Mary S., Nashville, TN !!!
READER REQUESTS - More Fruit Cocktail Cake Recipes
CRAZY CORNER - G-rated humor today, folks
TODAY'S MENU - Birthday menu for Mary S.
YOUR FAVORITES - Wunnerful, wunnerful, wunnerful
HEART HEALTHY - Tofu Florentine
COOKING FOR TWO - Swiss Stacks
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~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Mary S., Nashville, TN !!!
The weather is so wonderful right now in Texas.
Larry said there was six inches of snow outside his
window yesterday in Ontario. There'll be a cold
day at the devil's house before we get something
like that in these parts. We dipped into the mid-
thirties yesterday but it warmed up to the mid-
sixties by afternoon. Just as long as it doesn't get
too cold for a windbreaker jacket, I am happy.
I am still working out the bugs with the new ezine
server. Hopefully by the end of this week I will
either have matters resolved or stay with Topica.
The issues I have sent as tests have looked really
good when I receive them. Unfortunately, my test
crew isn't getting theirs. Maybe its something I have
done and not at all attributable to the new server.
Either way, I hope you'll stick with me at a2z.
I am getting some interesting recipes for this week's
theme, Holiday Goodies. If you have a special recipe
for a cheese ball, dip, appetizer, etc., please send it
along to me for posting no later than Friday. I have
quite a few collected of my own to share with you, too.
Sunday's issue should be sensational. Send your submissions
to me with the 'subject': "Holiday Goodies" to:
a2zre-@fastmail.fm. Thanks.
A truism from Larry, Ontario, Canada:
Only in America...do we have labels on baby strollers
to remind people to remove the baby before folding
up the stroller...
~*~ RAMBLINGS ~*~
Rosemarie, Kansas City, MO...
Wonderful Recipe
When I found this recipe, I thought it was perfect for people, like me,
who just are not sure how to tell when poultry is thoroughly cooked, but
not dried out. Give this a try.
BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity
with stuffing and popcorn. Place in baking pan with the neck end toward
the back of the oven. Listen for the popping sounds. When the chicken's
ass blows the oven door open and the chicken flies across the room, it
is done.
And, you thought I couldn't cook .........
~*~ 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. Hey, if
you want to be unkind to me...I'll post that, too!
“Hi Maggie,
Went to cumuli this afternoon for my weekly voting and was shocked --
totally shocked -- to see your rating. We were wondering if maybe your
recipients weren't aware that cumuli was up and at 'em again and they
didn't vote. Or maybe in the absence of it for however long, forgot
all about it. Think they need a gentle nudge to get there each week.
What do you think? Maybe you need to be more vocal about this in the
next issue or so…
Again, thank you for all you do…
Rosemarie in Kansas City”
Rosemarie, I haven’t looked at Cumuli for a couple of days. By reading
your email, I bet I don’t WANT to, either. If you’re shocked…then I
will probably scream. I hope your email will encourage others to click
on the link and vote NOW. BTW…Cumuli is doing the rating differently
now. They have THREE rating systems. Where it counts…”USER rating” my
newsletter is horrible. I work very hard at this. It doesn’t show.
~Mags~
To vote, please use this link:
http://www.cumuli.com/ezines/ra20729.rate
~*~ DID YOU KNOW ? ~*~
Hi, Mags...these are from Fabulous Foods Newsletter.
~Larry, Ontario, Canada~
Thanksgiving tips!
If preparing food the day before, cover and put a note on
top to remind you of oven temp., how long to bake or reheat.
Have all serving pieces ready and enjoy the day.
To decorate the dining room table or sideboard,
fill a glass bowl or trifle dish with water and float
fresh cranberries and floating candles. For height
invert a glass bowl and set another glass bowl on the top.
Use a slow cooker to keep that special veggie or the
mashed potatoes warm until serving time.
To make an easy soup from turkey bones, put them
back in the roasting pan, cover with water, put lid on
and put back in oven for 3-4 hours. Not only will the
soup not need watching, but it cleans the roaster and
gets all the stuck on goodies into the soup.
Shop for the holiday on the weekend before. Then every
night chop, slice, dice or prep at least one item. Also,
set the table the night before. By Thanksgiving Day you
will only have to assemble. This also cuts back on the
panic runs to the store for forgotten items.
To remove the fat from broth, drop ice cubes in the stock
after it has been removed from the heat source. The fat
that has risen to the top of the stockpot will cling to the
ice cube and can be removed from the stock with a spoon,
thus reducing the fat in your broth.
For the moistest turkey you have ever served just simply
roast it upside down. While it's cooking all of the juices will
flow down into the breast meat. Turn it over the last hour
and you will still have a golden bird that is super moist.
Everyone comments on how good it is and all you did
is cook it upside down.
When making gravy for the turkey, use a few drops of
yellow food coloring to make the gravy look very rich in color.
~*~ BIRTHDAY BABIES ~*~
Happy Birthday to Mary S., Nashville, TN !!!
This is what our birthday baby had to say:
"I love your ezine (Rosemarie introduced me to you). My name is Mary S
and I live in Nashville, TN, Country Music USA. My birthday is 11/17.
How about the best ever crab cake recipe??!!
Thanks!"
Mary, I believe this one'll do perfectly. I have some great compliments
to your entree choice as well as a dessert befitting the event. Happy
birthday, dear! ~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 ~*~
More Fruit Cocktail Cake Recipes for Irene Hill:
From Johnny, LA...
Fruit Cocktail Cake
2 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 eggs
1/2 teaspoon salt
1 large can of fruit cocktail
Mix ALL of these ingredients in a bowl & pour into a
greased & floured 9x13 cake pan.
Bake at 350 degrees for 30 - 45 minutes or until done.
Top with:
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
Melt on the stove & then use as a glaze.
Serve with cool whip (also optional)
FRUIT COCKTAIL CAKE
1 cup all-purpose flour
2/3 cup sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisins
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
In a medium bowl, combine flour, sugar, nuts, raisins,
baking soda, cinnamon and salt. In a small bowl, beat
egg; add fruit cocktail. Stir into dry ingredients just
until moistened. Pour into a greased and floured 8" round
baking pan. Bake at 325 degrees for 55-60 minutes or
until cake tests done. Cool in pan for 5 minutes before
removing to a wire rack. Cool completely. Dust with
confectioner's sugar if desired. For sauce, combine sugar,
butter and milk in a small saucepan; bring to boil. Cook
and stir for 3 minutes. Remove from the heat; stir in vanilla.
Serve warm over the cake. Refrigerate leftover sauce.
YIELD: 4 servings
From Melanie Horton...
Fruit Cocktail Cake
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten until light
2 cups fruit cocktail with juice
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter
1/2 cup walnuts or pecans, chopped
Directions:
Preheat the oven to 350 degrees F.
Sift the first four ingredients into a large bowl.
Add the egg, fruit cocktail, and vanilla and mix well.
Pour into an 8 x 12-inch buttered and floured cake pan.
Mix the brown sugar, butter and walnuts together, then
sprinkle over the top of the cake batter.
Bake until the cake starts to pull away from the sides of
the pan and a toothpick inserted in the center of the cake
comes out clean, about 45 minutes.
Cool. Serve from the pan.
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...
Jessica, Corfu, Greece...
I was walking down the street the other day when I saw my
buddy Matt. I walked up to him and mentioned that I had
the most bizarre dream the night before last. Matt
listened intently as I told him that the dream consisted
of one thing and one thing only. So I told him that all I
had dreamt about was a huge glowing number " 5." It was
made of gold and sparkled with diamonds.
Matt's curiosity was peaked. I went on to say that the
first thing that I did in the morning was to grab the
daily racing digest and look up the fifth race. Matt
raised an eyebrow. So I told him that the # 5 horse in
the fifth race was named "The Fifth Element." Matt
started grinning. Then I told Matt point-by-point what I
did that day.
I ate five bowls of cereal for breakfast and drank five
cups of coffee. I went for a five mile jog to clear my
head. I took a five minute shower. I dressed in the fifth
suit I found in my closet. I sat in my car for five
minutes before starting it up. I drove to the racetrack
and parked in the fifth stall in the fifth row. I entered
through the fifth admissions gate. I bought five pro-
grams. I went to the fifth betting window and bet $555 on
the fifth horse in the fifth race. I went and sat in the
fifth row of the bleachers making sure there were five
people sitting on either side of me. Then, I settled in
and waited for the race to start.
"Well," said Matt. "Did the horse win?"
I frowned at Matt and said, "Stupid horse came in fifth!"
Rosemarie, Kansas City, MO...
A Direct Diagnosis
This woman rushes to see her doctor, looking very much worried and all
strung out. She rattles off, "Doctor, take a look at me. When I woke up
this morning, I looked at myself in the mirror and saw my hair all wiry
and frazzled up, my skin was all wrinkled and pasty, my eyes were
bloodshot and bugging out, and I had this corpse-like look on my face!
What's wrong with me, Doctor?"
The doctor looks her over for a couple of moments, then calmly says,
"Well, I can tell you that there ain't nothing wrong with your
eyesight."
Larry, Ontario, Canada...
A woman is driving toward home in Northern Arizona when
she sees a Native American Indian Maiden thumbing for a
ride on the side of the road.
As the trip had been long and quiet, she stops the car
and the Indian Maiden gets in.
After a bit of small talk, the Indian Maiden notices a
brown bag on the front seat.
"What's in the bag?", asks the Indian Maiden.
"It's a bottle of wine. I got it for my husband", says the woman.
The Indian Maiden is silent for a moment
then says, "GOOD TRADE!"
Vicki, Sarasota, FL...
The owner of this drug store walks in to find a guy leaning heavily
against a wall.
The owner asks the clerk, "What's with that guy over there by the wall?"
And the clerk goes "Well, he came in here this morning to get something
for his cough. I couldn't find the cough syrup, so I gave him an entire
bottle of laxative."
The owner said, "You idiot! You can't treat a cough with a bottle of
laxatives!"
And the clerk said, "Of course you can! Look at him!
He's afraid to cough!"
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
A few flavors from the sea and we're ready to "roll", Mary.
Speaking of rolls, you'll be using frozen roll dough for the
breadsticks. Also, the dessert roll is particularly good for
birthdays when ice cream is usually an invited guest after
dinner. The slaw is one from my home state and shines with
seafood goodies. Your choice of entree is crab cakes and I
believe the recipe below will fulfill your wish for the best
ever crab cakes. I hope you enjoy your special birthday meal.
MARY'S BIRTHDAY MENU:
TEXAS SEA SLAW
CREOLE CRAB CAKES
CREAMED PEAS
SOFT BREADSTICKS
CHOCOLATE, COCONUT AND PECAN ROLL
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TEXAS SEA SLAW
Makes 6 servings
1/2 lb. shrimp, cooked and chopped
1/2 lb. fish, cooked and flaked
3 c. red cabbage, chopped
3 c. green cabbage, chopped
1/2 c. carrots, grated
1/4 c. fresh parsley, snipped
1 c. lite mayonnaise
1 c. buttermilk
1 pkg. original Ranch Hidden
Valley dressing mix
In a large bowl, combine cabbage, carrots and parsley; fold in seafood.
To prepare dressing, mix remaining ingredients in a small container and
add to salad and mix thoroughly. May be served as a main or side dish;
as an appetizer serve with assorted crackers.
CREOLE CRAB CAKES
1/4 C. olive oil
1/2 yellow onion, chopped
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1/2 rib celery, chopped
2 tsp. minced garlic
6 T. flour seasoned with salt and pepper
1 1/2 C. heavy cream
1 1/2 C. breadcrumbs
2 lb. crabmeat
Salt and freshly ground black pepper
Flour
2 eggs, lightly beaten
1 C. breadcrumbs mixed with 1 T. Tony Chachere's seasoning
Vegetable oil
Heat the olive oil in a large skillet. Sauté the onion, bell peppers,
celery and garlic for about 5 minutes. Add the seasoned flour and heavy
cream. Simmer for 2 to 3 minutes or until slightly thickened. Add the
unseasoned breadcrumbs and the crabmeat. Stir to combine and season with
salt and pepper.
Mold the mixture into 12 small cakes. Roll each crab cake in flour, dip
in the egg and coat with seasoned breadcrumbs. Heat 1 inch of vegetable
oil in a skillet over medium heat. Test the oil by dropping in a pinch
of breadcrumbs. If they sizzle the oil is ready. Cook the crab cakes a
few at a time, being careful not to overcrowd the skillet. You may keep
the cakes warm in a low oven (200º F) until you have finished cooking
all of them. Serve immediately.
CREAMED PEAS
4 servings
2 cups frozen green peas
2/3 cup water
1 tsp. sugar
1/8 tsp. salt
2 tbsp. butter
1/3 cup half and half or milk
2 T. flour
1/2 T. sugar
In a saucepan, bring peas, water, 1 teaspoon sugar and salt to a
boil. Stir in butter.
Whisk together half and half, flour and sugar in a small bowl until
smooth and blended. Stir into peas. Cook and stir over medium-
high heat until thick and bubbly.
SOFT BREADSTICKS
Makes 12
12 frozen dough dinner rolls, thawed
1/4 cup butter or margarine
1/2 cup grated Parmesan cheese
garlic salt
parsley
Roll each roll into a 10-inch rope. Fold in half and twist together.
Dip in butter and then cheese. Place on a baking sheet sprayed with
non-stick spray. Sprinkle with garlic salt and parsley. Bake at 350F
for 15 minutes or until golden brown.
CHOCOLATE, COCONUT AND PECAN ROLL
Serves 8 to 10
FOR THE FILLING:
1/4 c. butter
1 c. chopped pecans
1 1/3 c. flaked coconut
1 can sweetened condensed milk
Powdered sugar
FOR THE CAKE:
3 eggs
1 c. sugar
1/3 c. unsweetened cocoa
2/3 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1/3 c. water
1 tsp. vanilla
Preheat oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with
foil. Melt the butter in the pan. Sprinkle nuts and coconut evenly in
pan. Drizzle condensed milk over all. Beat eggs in large mixing bowl 2
minutes. Gradually add sugar while beating beating eggs. Add remaining
cake ingredients. Blend in 1 minute at low speed. Pour batter evenly
over filling. Bake 20 to 25 minutes until cake springs back when
touched in center. Sprinkle cake with powdered sugar and cover with a
clean towel. Place cookie sheet over towel and invert. Remove pan and
foil. Starting with long side, roll up jelly roll fashion, using
towel to help roll cake. Do not roll towel in cake! Leave wrapped to
cool on wire rack 15 minutes. Remove towel and finish cooling. Place
roll on platter and sprinkle with powdered sugar. Serve with vanilla
ice cream or whipped cream.
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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.)
You may send as many recipes in each email as you desire.
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.
YORKSHIRE PUDDING
Serves 6 to 8
~Sent in by: Gloria, Canada
2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings
Combine the egg, flour, milk, and salt in an electric blender.
Process at high speed for 2 to 3 seconds. Turn off the machine
and scrape down the sides of the jar. Blend for 40 seconds.
To make by hand, beat the eggs and salt until frothy. Beat in
the flour gradually, followed by the milk. Refrigerate for at least
1 hour. Heat the beef drippings in a large roasting pan (you may
use the one the roast was cooked in after removing the rest of
the drippings) over moderate heat until the drippings are hot
and begin to bubble. Beat the batter briefly and pour into the
hot roasting pan. Place in a preheated 375F (190C) oven and
bake for about 30 minutes, until the batter is crisp and brown
and has risen up the sides of the pan. Cut the pudding into
squares and serve immediately.
SWEET POTATO BISCUITS
~Sent in by: Johnny, LA
1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
In a medium bowl, mix together sweet potato, sugar, egg, and butter
until smooth. Stir in milk and set aside.
Sift together flour and baking powder into a large mixing bowl.
Cut in shortening until mixture resembles coarse crumbs. Make a well in
the center of dry mixture. Add sweet potato mixture and stir until
just combined.
Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes.
Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch
biscuit cutter. Re-roll as necessary. Place biscuits 1 inch apart on a
large baking sheet.
Bake at 400 degree F for 15 to 20 minutes or until lightly browned.
Makes 16 to 18 biscuits.
NESSELRODE PIE
Makes 8 servings
~Sent in by: Larry, Ontario, Canada
Pie Shell:
25 crisp chocolate wafers,
broken
1/4 cup butter, melted
Filling:
2 eggs
1 1/2 envelopes unflavored
gelatin
1/4 cup cold water
2 cups light cream
2/3 cup sugar
dash salt
3 tablespoons golden rum
3/4 bottled Nesselrode sauce
1 cup heavy cream
1 square (1 ounce) semi-
sweet chocolate
Make pie shell: In blender or food processor, blend
cookies and butter just until cookies become crumbs.
Turn into 9-inch pie plate. With back of a spoon,
press evenly on bottom, side and rim.
Make filling: Separate eggs, placing yolks in medium
bowl, whites in a large bowl. Let whites warm to room
temperature, about 1 hour. In another small bowl,
sprinkle gelatin over cold water to soften -- 5 min-
utes. In top of double boiler, over medium heat,
heat cream slightly (do not boil); add 1/3 cup sugar,
the salt and gelatin; heat, stirring to dissolve gela-
tine.
Remove from heat. In medium bowl, with electric
beater, beat egg yolk until thick; stir in 1/2 cup cream
mixture, mix well. Return this combination to the
rest of the cream mixture in the double boiler. Place
over boiling water; cook stirring, until thickened and
coats a metal spoon -- 5 minutes.
Set pan in bowl of ice, stirring occasionally, until
gelatin mixture just begins to set -- 20 to 25 minutes.
Stir in rum and 1/2 cup Nesselrode. Remove from
ice water. In medium bowl, whip cream until stiff;
refrigerate. Meanwhile, beat whites just until soft
peaks form.
Gradually beat in remaining sugar, 2 tablespoons at
a time. Continue beating until stiff peaks form when
beater is slowly raised. With wire whisk or rubber
spatula, gently fold yolk into whites, to combine well.
Fold in half of whipped cream. Refrigerate the rest.
Turn filling into pie shell and smooth top with spat-
ula. Refrigerate until firm -- 4 hours or overnight. To
serve, spread with rest of whipped cream. With
vegetable peeler, shave chocolate over top. Decorate
edge with 1/4 cup of Nesselrode sauce.
Hi Maggie...gosh, I love your name! Anyway, this recipe was how I found
the Cowboy Mashers, it was suggested they go with these
cheesburgers...don't know about that, but they shore sound yummy, what
do you think?? Source: AllRecipes
Hugs, Vicki
JALAPENO GARLIC ONION CHEESEBURGERS
Serves 4
~Sent in by: Vicki, Sarasota, FL
1 fresh jalapeno chile
pepper, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1 pound lean ground beef
4 slices Pepper Jack cheese
4 hamburger buns
1 Preheat an outdoor grill for high heat and lightly oil grate.
2 Mix jalapenos, garlic, onion and ground beef in a
medium bowl. Form into four patties.
3 Grill to your desired doneness, top with pepperjack
cheese, put on a bun and eat. These go great with Cowboy
Mashed Potatoes
COWBOY MASHED POTATOES
Makes 10 servings
~Sent in by: Vicki, Sarasota, FL
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen
white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Directions
1 Place red potatoes, yellow potatoes, jalapeno pepper,
carrots and garlic cloves in a large pot. Cover with water,
and bring to a boil over high heat. Cook 15 to 20 minutes,
or until potatoes are tender. Drain water from pot.
2 Stir in corn and butter. Mash the mixture with a potato
masher until butter is melted and potatoes have reached
desired consistency. Mix in cheese, salt, and pepper. Serve hot.
FRESH PORK HOCKS AND KRAUT
~Sent in by: Vida, OH
6 to 8 fresh pork hocks or adjust amount to suit the number to feed but
allow at least 1 per person. I like to have enough !
Wash well and put in large stockpot. Add to this 1 large onion, cut in
pieces;
2-3 bay leaves; 1 teaspoon caraway seeds (opt); 1 tsp coriander seeds
(opt)
Barely cover with cold water and bring to a boil; simmer about 1 & 1/2
hours .
Drain and chop 2 # of bagged kraut (not from a tin).
Add 2 cups pork liquid and bring to a boil.
Heat 4 tbs oil and brown 2 chopped onions.
Add to kraut with 5 crushed juniper berries.
Add 1 cup white wine after 40 minutes. Stir in 1 large potato, pared and
shredded.
Mix well. Cook 10 minutes. Add sugar to taste if desired.
Serve with mashed potatoes or noodles, and the pork hocks.
These we usually ate with our fingers, picking out the meat and tearing
the skin in bites. No one was able to pass any food to another as we
were all too sticky, so we all reached, that meal.
BEEF STEW
~Sent in by: Anita, WA State
3 lb. Stew meat
6 T shortening
2 medium onions
4 cups water
1 cup red wine
2 bouillon cubes
1 clove garlic
Parsley
1 bay leaf
Dash thyme
1 ½ T salt
¼ t pepper
6 medium potatoes
6 medium carrots
10 small white onions
3 stalks celery
2 green peppers
2 medium tomatoes
Dredge meat in flour and brown. Add chopped onions and cook till
tender.
Add water, wine, bouillon, garlic, parsley, bay leaf, thyme, salt and
pepper.
Cook till meat is tender. Add potatoes, carrots, onions and celery.
Last
15 minutes add green pepper and tomato.
BLACKENED HOME-FRIED POTATOES FROM HELL
4 servings
~Sent in by: Johnny, LA
2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or
baking potatoes, like russets, work well too)
Too much butter
Too much olive oil
6 cloves garlic, diced
1 medium-size cooking onion, diced
1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring
Salt and freshly ground black pepper
Quarter potatoes, skin on, and boil them in 8 cups of water with a
teaspoon of salt for approximately 20 minutes, or until tender to the
poke of a fork. Drain water.
In your best large nonstick pan or well-seasoned skillet, over
medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
When the butter/oil mixture is hot, transfer potatoes to pan and use a
spatula to chop the quarters into smaller pieces (there is no science
here). As the potatoes absorb the butter and oil during cooking,
continue to add equal amounts of each, as required, to keep the pan well
greased. Saute for 20 minutes, turning occasionally, or until potatoes
begin browning on all sides. If the potatoes start burning before they
brown, reduce the heat.
Add garlic and onions and continue cooking for 15 more minutes, or until
potatoes, garlic and onions are all very browned and crispy.
When it seems potatoes are almost done to your liking, add herbs, salt,
and pepper to taste and toss well. Serve immediately on warmed plates.
Note: It's all in the timing of adding the garlic and onions (which can
only really be learned through trial and error). Adding them too soon
will cause them to burn before the potatoes are crisp, and too late will
prevent the garlic and onion from fully caramelizing.
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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!
TOFU FLORENTINE
2 tablespoons olive oil
6 large white mushrooms, thinly sliced
12 ounces fresh spinach, washed and spun dry
(1 package washed salad spinach)
2 pounds firm tofu, crumbled
salt and pepper to taste
In a large sauté pan, heat the oil over medium heat. Add the mushrooms
and sauté until soft, about 5 minutes. add the spinach and cook until
completely wilted. Add the crumbled tofu and stir until heated through.
Season with salt and pepper and serve at once.
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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.
SWISS STACKS
(Brunch for two)
~Sent in by: Larry, Ontario, Canada
1 packaged 8 ounce ham slice
1 tablespoon butter
1 onion, sliced
1/2 cup shredded Swiss cheese
1 cup canned condensed cream
of mushrooms soup
2 to 3 tablespoons milk
1/8 teaspoon pepper
1 slices buttered French bread
Cut ham in 4 pieces. Melt butter in a small oven-
proof skillet. Add onion; cook until tender. Place
2 ham pieces in skillet, sprinkle with cheese, top
with remaining ham. Combine soup, milk, and pep-
per; pour over ham stacks. Top with French bread.
Bake in a preheated 350-degree oven about 15 min-
utes. Serve upside-down.
Makes 2 servings.
Hints: Start with grapefruit halves and serve Swiss-
style coffee.
Enjoy!
Maggie
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"I enjoy to contribute to several recipe sites and newsletters of
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I W M Y S M C
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