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11-20-2002 Happy Birthday to Virginia Morgan, Nigeria !!!
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Maggie Blackwell
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Nov 20, 2002 05:40 PST
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~*~ SHOPPING LINKS ~*~
Cookbooks make a wonderful Christmas gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
http://www.qksrv.net/click-1219304-5837995
Your order helps support A to Z Recipes. Thanks.
Bath-and-Body.com
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perfect for Christmas giving!
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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!
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IN THIS ISSUE:
MAGGIE'S WORLD - Starting to feel a lot like Christmas!
RAMBLINGS - "The world's easiest quiz"
HAVE SOMETHING TO SAY? - A nice email from Pats
DID YOU KNOW ? - Make Butter Better with Herbs
BIRTHDAY BABIES - HB to Virginia Morgan, Nigeria !!!
READER REQUESTS - Why do they call it Monkey Bread?
CRAZY CORNER - Good, old-fashioned laughter
TODAY'S MENU - Virginia's Birthday Menu
YOUR FAVORITES - Gotta love it!
HEART HEALTHY - Low-fat/calorie Dressing and Gravy
COOKING FOR TWO - Chilled Banana Pudding (with leftovers)
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Virginia Morgan, Nigeria !!!
I have a special menu prepared just for YOU!
Looks like folks everywhere are getting into the
Christmas spirit. Living in Texas, I've found it
difficult to get all excited about shopping, pulling
out last year's decorations and preparing to make
the home a Christmas wonderland when it's eighty
degrees outside. Luckily the weather has been
unusually cool (from 40's - 70's) and my body is
fooled into believing Santa will soon be here. Of
course, kids are excited about the upcoming season
before the Christmas wrapping is collected off the
floor from the last one. My younger kids are NO
exception. They can't remember what they learned
that day in history at school but can rattle off a
list of items they want for Christmas flawlessly. I
don't remember being that way. Was I?
Speaking of Chrismas...I've added a few new links
to the shopping tips section. I hope you will visit
them. I try to list only sites with which I have some
personal experience or those that have been "staples"
since the internet took our lives over. Buying from the
links will provide some compensation to me and help
get A to Z Recipes a website going. I appreciate your
help in this endeavor. After all...it's for YOU.
Shopping Tip:
Cookbooks make a wonderful Christmas gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
http://www.qksrv.net/click-1219304-5837995
Your order helps support A to Z Recipes. Thanks.
~*~ RAMBLINGS ~*~
Jessica, Corfu, Greece...
Here's a little mental exercise supposedly "the world's easiest quiz"
requiring only 4 correct answers to pass:
1) How long did the Hundred Years War last?
2) Which country makes Panama hats?
3) From which animal do we get catgut?
4) In which month do Russians celebrate the October Revolution?
5) What is a camel's hair brush made of?
6) The Canary Islands in the Pacific are named after what animal?
7) What was King George VI's first name?
8) What color is a purple finch?
9) Where are Chinese gooseberries from?
All done? Check your answers below!
1) How long did the Hundred Years War last? *116 years
2) Which country makes Panama hats? *Ecuador
3) From which animal do we get cat gut? *Sheep and Horses
4) In which month do Russians celebrate the October Revolution?
*November
5) What is a camel's hair brush made of? *Squirrel fur
6) The Canary Islands in the Pacific are named after what animal? *Dogs
7) What was King George VI's first name? *Albert
8) What color is a purple finch? *Crimson
9) Where are Chinese gooseberries from? *New Zealand
What do you mean you failed? Pass this on to some other "brilliant"
friends.......grin
~*~ 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.
"I am apparently not one of your test sites. But I can tell you the
e-mails I'm getting look REAL GOOD. I really loved Rosemary's Stuffed
Chicken. What an interesting idea not to try.
All your recipes are so easy and fun to use and good that I enjoy all of
them. Please keep up the good work. I always vote a 10 for you. I
really can't imagine how you put this all together while working full
time and taking care of a family. You are a treasure. Pats"
Pats...thanks for the email. No, only a couple of subscribers are
lending a hand in the "testing" of the new ezine server. Still working
the kinks out but hope to be able to switch everyone over painlessly.
Stay with me, won't you?
~Mags~
~*~ DID YOU KNOW ? ~*~
Make Butter Better with Herbs
If you want to freeze sandwiches, butter seals the bread and prevents
soggy sandwiches. Increase the flavor with fresh or dried herbs blended
into the butter. Add 5 tablespoons very finely chopped fresh herbs or 5
teaspoons dried herbs to 1/2 pound creamed butter. If desired add 1
teaspoon lemon juice, dry mustard, paprika or cumin to taste. Shape and
chill. Can be frozen for 3 months.
~*~ BIRTHDAY BABIES ~*~
Happy Birthday to Virginia Morgan, Nigeria !!!
This is what our Birthday Baby had to say:
"My name is Virginia Morgan from Nigeria. My birthday is on the 20th of
November. I would like to have any special recipe.
Thank you."
What a challenge for me! I hope everyone enjoys the menu I've prepared
for your special day, Virginia! Happy, happy!
~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 ~*~
"Mags,
I have a question not really a recipe request. Where did the name
monkey bread come from??
I have recipes for breakfast monkey bread ( you know...sweet and sticky
) and I have a dinner type of recipe but I have always wondered just
where that name originated.
Just trying to satisfy my own curiosity :)
Thanks very much!
Jacki
Birmingham, Al."
Jacki,
This is my un-educated conclusion after some research:
It is called monkey bread because in Africa, it is made with a sweet
fruit eaten by monkeys called boabab. The fruit of the baobab tree is
called monkey bread. The trunk of this tree is also twisted, similiar to
the way the monkey bread turns out.
~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...
Johnny, LA...
How To Keep A Healthy Level Of Insanity
1. At lunch time, sit in your parked car with sunglasses on and point a
hair dryer at passing cars. See if they slow down.
2. Page yourself over the intercom. Don't disguise your voice.
3. Every time someone asks you to do something, ask if they want fries
with that.
4. Put your garbage can on your desk and label it "in"
5. Put decaf in the coffee maker for 3 weeks. Once everyone has Gotten
over
their caffeine addictions, switch to espresso.
6. In the memo field of all your checks, write "for sexual favors".
7. Finish all your sentences with "in accordance with the prophecy."
8. Dont use any punctuation marks
9. As often as possible, skip rather than walk.
10. Ask people what sex they are. Laugh hysterically after they answer.
11. Specify that your drive-through order is "to go".
12. Sing along at the opera.
13. Go to a poetry recital and ask why the poems don't rhyme.
14. Put mosquito netting around your work area. Play a tape of jungle
sounds all day.
15. Five days in advance, tell your friends you can't attend their party
because you're not in the mood.
16. Have your coworkers address you by your wrestling name, Rock Hard
Kim.
17. When the money comes out the ATM, scream "I won!", "I won!" "3rd
time this week!!!!!"
18. When leaving the zoo, start running towards the parking lot, yelling
"run for your lives, they're loose!!"
19. Tell your children over dinner. "due to the economy, we are going to
have to let one of you go."
And the final way to keep a healthy level of insanity.......
20. Send this to everyone in your address book, even if they sent it
to you or asked you not to send them stuff like this.
Rosemarie, KC, MO..
TOP 10 REASONS
WHY EVE WAS CREATED
10. God was worried that Adam would frequently
become lost in the garden because he would not
ask for directions.
9. God knew that one day Adam would require
someone to locate and hand him the remote.
8. God knew Adam would never go out and buy
himself a new fig leaf when his wore out and
would therefore need Eve to buy one for him.
7. God knew Adam would never be able to make
a doctor's, dentist, or haircut appointment
for himself.
6. God knew Adam would never remember which
night to put the garbage on the curb.
5. God knew if the world was to be populated,
men would never be able to handle the pain
and discomfort of childbearing.
4. As the Keeper of the Garden, Adam would
never remember where he left his tools.
3. Apparently, Adam needed someone to blame
his troubles on when God caught him hiding
in the garden.
2. As the Bible says, it is not good for man to be alone.
And the Number 1 reason why God created Eve...
1. When God finished the creation of Adam,
He stepped back, scratched his head, and said,
"I can do better than that!"
Larry, Ontario, Canada...
"It all began with Adam. He was the first man to tell a joke--or
a lie. How lucky Adam was. He knew when he said a good thing,
nobody had said it before. Adam was not alone in the Garden of
Eden, however, and does not deserve all the credit; much is due
to Eve, the first woman, and Satan, the first consultant."
---Mark Twain, 1867
"Adam and Eve had many advantages, but the principle one was that
they escaped teething."
---Mark Twain
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
Virginia, I was torn between preparing an American menu that you might
enjoy and for which you could locate ingredients, and a menu with
recipes that you might enjoy and give our readers a taste of your
country's cuisine. I opted for the latter. I hope to celebrate YOUR
birthday that your fellow A2Z family will prepare the menu and share in
the celebration. I believe I have found recipes containing ingredients
everyone will be able to locate. This was a real challenge for me, to
say the least. Everyone...enjoy!
VIRGINIA'S BIRTHDAY MENU:
Wolof Rice (Steak stew with rice)
Ewa Dodo (seafood, plantains, and black-eyed peas)
Puff-Puff (puffed pastry gems)
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Wolof Rice
(Steak stew with rice)
2 pounds sirloin steak or tenderized beef, cut in 12 pieces
4 1/2 cups water
2 teaspoons salt
1/2 cup peanut oil
2 large tomatoes, chopped
1 large onion, chopped
2 tablespoons tomato paste
1 1/2 - 3 teaspoons crushed red pepper
1 cup rice
Simmer steak in 1/2 cup of water to which 1 teaspoon salt has been
added, until water is evaporated. Brown steak in 1/4 cup hot oil. Set
aside and keep warm.
Combine in saucepan 1 tomato, 1/2 of the chopped onion, 1 tablespoon
tomato paste, crushed red pepper, remaining oil, and 2 cups of water.
Simmer until water is almost evaporated. Add browned meat to tomato
mixture and simmer gently until mixture is thick and all water
evaporated.
Cook rice in remaining water, to which 1 teaspoon of salt has been
added, for 15 minutes. add the remaining onion and tomato and remaining
tomato paste to the rice. Cover saucepan and simmer for 20 minutes.
Ewa Dodo
(seafood, plantains, and black-eyed peas)
2 cups dried black-eyed peas
4 cups boiling water
1/2 cup chopped onion
1 large tomato, chopped
1 1/2 - 3 teaspoons crushed red pepper
2 tablespoons tomato paste
3 tablespoons oil
one 7-ounce can of tuna or two 4 1/2-ounce cans of shrimp
3 large plantains or bananas, cut in 1/4-inch slices
1/2 teaspoon salt
1 cup oil for frying
Wash peas in cold running water. Cover with boiling water; boil 2
minutes. Remove from heat and soak 1 to 2 hours; simmer in the same
water until tender, about 2 hours. Add onion, tomato, and pepper to
peas; cook for 15 minutes. Add tomato paste, oil, and fish to peas;
cover and simmer for 10 minutes without stirring. Remove cover; stir and
simmer for 5 minutes.
Sprinkle plantains or bananas with salt; deep-fat fry in oil until
golden brown. Drain on absorbent paper. Serve black-eyed peas (ewa) with
plantains (dodo). Yield: 6 servings.
Puff-Puff
Makes 40-60 balls
2 cups (or about ½ liter) flour
2 cups (or about ½ liter) water
½ cup (or about an eighth of a liter) sugar
2 teaspoons yeast
Some vegetable oil
Sugar for rolling after frying
Mix the flour, sugar, water, and yeast together until the batter is
smooth.
Wait until the dough has risen. About 2½ hours or so should do. (I've
heard that if you use quick-rising yeast, you don't have to wait, but I
have not tried it yet.)
Put vegetable oil into a pot, until it is at least 2 inches (or about 5
centimeters) high (too little will result in flatter balls), and place
on low heat.
Test to make sure the oil is hot enough by putting a 'drop' of batter
into the oil. If it is not hot enough, the batter will stay at the
bottom of the pot rather than rising to the top.
When the oil is hot enough, use a spoon to dish up the batter, and
another spoon or spatula to drop it in the oil, sort of in the shape of
a ball.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side
is golden brown.
Use a large spoon or something like that to take it out of the oil.
Place them on napkins right away to soak up some of the excess oil.
Roll the finished product in table sugar or powdered sugar to make it
sweeter.
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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.
RAINBOW SORBET
Servings: 3
~Sent in by: Linda, CA
You can make a refreshing sorbet in 10 minutes when you use
canned fruits!
Ingredients:
1 can (16 ounces) sliced or halved peaches in heavy syrup
2 tablespoons bourbon
Preparation:
Freeze unopened can of fruit until frozen solid, at least 18 hours.
Submerge unopened can in hot water 1 to 2 minutes.
Open can, and pour syrup into blender or food processor bowl. Remove
other end of can, and turn fruit out onto cutting surface. Cut into
chunks and add to processor bowl. Process, pulsing on and off until
smooth. Add bourbon and process just to blend thoroughly.
Serve immediately, or spoon into bowl, cover and freeze until ready to
serve, up to 8 hours.
Preparation Time: 10 minutes plus freezing overnight
Nutritional Information Per Serving: 104 calories; 0 g fat; 0 mg
cholesterol; 5 mg sodium; 23 g carbohydrate; 1 g fiber; 0 g protein.
SORBET FLAVOR VARIATIONS
Select from the following combinations to create other flavors of fruit
sorbets. Each 15 to 17 ounce can of fruit makes 1 ½ to 1 ¾ cups of
sorbet. Liqueurs and liquors can be omitted, if you wish.
1 can (16 ounces) sliced or halved pears in heavy syrup, plus 2
tablespoons Poire William
1 can (20 ounces) crushed pineapple in heavy syrup, plus 3 tablespoons
dark rum and 2 tablespoons canned cream of coconut
1 can (16 ounces) apricot halves in heavy syrup, plus 2 tablespoons
amaretto
1 can (17 ounces) plums* in heavy syrup, plus 4 tablespoons crème de
cassis and ¼ teaspoon cinnamon (*Note: Plums must be opened and pitted,
then returned to a can or another container before freezing.)
1 can (17 ounces) figs in heavy syrup, plus 2 tablespoons Marsala or
sambuca
1 can (16 ounces) grapefruit sections in heavy or light syrup, plus 2
tablespoons dark rum or Triple Sec
1 can (11 ounces) Mandarin oranges in heavy or light syrup, plus 2
tablespoons Grand Marnier
1 can (15 ounces) blueberries in heavy syrup, plus 2 tablespoons crème
de cassis or white crème de menthe and 1 tablespoon lemon juice
CRANBERRY GLAZED SWEET POTATOES
~Sent in by: Johnny, LA
6 medium sweet potato -- cooked, halved OR canned sweet potatoes,
drained
1 cup whole berry cranberry sauce
1/2 cup water
1/4 cup brown sugar -- firmly packed
1/2 teaspoon orange peel -- grated
1 tablespoon butter or margarine
Arrange sweet potatoes in a shallow, buttered baking dish. Combine
cranberry sauce, water, brown sugar and orange peel in a saucepan;
mix well, and bring to a boil. Cook gently 5 minutes. Add butter and
pour mixture over sweet potatoes. Bake at 350 degrees for 30 minutes,
basting frequently.
CHICKEN MUSHROOM CASSEROLE
~Sent in by: Rosemarie, KC, MO
8-10 chicken breasts or thighs
2 T butter, cut up
1/2 C slivered almonds
Sweet pepper flakes
1 can cream of chicken soup
1 4 oz. can mushrooms, drained or the equivalent in fresh
Salt and pepper
2/3 C white wine
Parmesan cheese
Place chicken in large baking pan and dot with butter. Sprinkle with
almonds, pepper flakes, salt and pepper. Mix together soup, wine and
mushrooms. Pour over chicken. Top with fresh grated parmesan and
bake uncovered at 350º for 1 hour.
SCALOPPINE ALLA MARSALA
(Veal with Marsala)
~Sent in by: Larry, Ontario, Canada
1 pound veal cutlets
1 sliced lemon
2 tablespoons utter
1/2 cup marsala
1/2 cup flour
Flatten veal and cut into 4-inch pieces. Roll
veal in flour. Heat skillet; melt butter and
brown cutlets, quickly. Add marsala. Cover
and simmer at low heat for about 3 minutes
or until meat is tender. Flavor with salt and
pepper.
Serve hot with lemon slices.
COCKTAIL SAUCE FOR SEAFOOD
(from Jake’s Famous Oyster Bar)
~Sent in by: Anita, WA State
1 cup commercial chili sauce
½ cup catsup
2 T Horseradish
1 t lemon juice
1 t Worcestershire sauce
½ t dry mustard
½ t black pepper
1 t Tabasco
¼ t salt
Combine all ingredients and mix well.
Makes approximately 2 cups.
VENISON SAUSAGE
~Sent in by: Johnny, LA
5 lbs. cubed venison
1 lb. cubed suet
3 T. salt
1 T. black pepper
1 tsp. red or cayenne pepper
1 tsp. paprika
1 tsp. sage
2 tsp. garlic powder
sausage casings
After grinding and mixing the venison and suet with the seasonings,
fry a small patty to check for taste. If it's too mild, add small
amount of red pepper until proper taste is reached. If it's too hot,
add more venison.
Stuff in casings and smoke 28-30 hrs. These may also be fried, or
used just the same as regular sausages in any recipes.
Makes 24 servings
MILE-HIGH MINCEMEAT
ICE-CREAM PIE
~Sent in by: Larry, Ontario, Canada
2 quarts vanilla ice cream
2 cups prepared mincemeat
1/2 cup slivered toasted
almonds
5 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup sugar
10-inch baked pie shell
Let ice cream stand at room temperature to soften
slightly. Meanwhile, line a 10-inch pie plate with
foil. Combine mincemeat and almonds; mix well.
Into foil-lined pie plate, spoon ice cream in alternate
layers with mincemeat mixture, ending with ice
cream. Freeze until ready to use -- several hours.
To serve: In a large bowl to electric mixer, let
egg whites warm to room temperature -- about
1 hour. At high speed, beat egg whites, vanilla
and cream of tartar just until foamy.
Add sugar, 2 tablespoon at a time, beating well
after each addition. Continue beating until the
meringue is shiny and stiff peaks form. Preheat
oven to 425 degrees.
Remove foil from bottom of frozen ice-cream-
mincemeat layer; place in baked pie shell. With
metal spatula, spread meringue over pie, covering
ice cream and edge of crust completely. Mix swirls
on top.
Bake in lowest shelf of oven, 7 to 8 minutes or just
until meringue is golden brown. Serve at once.
Makes 10 servings.
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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!
Here is a recipe for a single serving of Turkey or
Chicken and dressing that you can prepare just for
you... and serve at home or to take along. This can
be made ahead of time and popped in the oven while
preparing everyone else's regular turkey and dressing.
2 Slices of the low calorie diet type bread
(I prefer the whole wheat type)
1/2 cup skim milk
1 tsp. celery or celery flakes
1 tsp. onion or onion flakes
1/4 tsp poultry seasoning or sage
Salt and pepper to taste
1 tsp. mayonnaise
4 oz. chicken or turkey diced
Bring the milk to a boil with celery and onion.
Add the other ingredients. Refrigerate two hours or
overnight. Bake at 350 degrees for 30-35 minutes.
This is one serving.
There are approximately 350 calories or 8 Weight
Watcher Points. These figures will vary depending
on the bread that you use. My bread had 90 calories.
And to top this off... how about some tasty low
fat/low calorie gravy? Instead of regular fattening
gravy, just boil some fat free chicken broth and
cornstarch till it's thick. It tastes just like the real
thing, and the mouth feel is just like real gravy."
One can of chicken broth makes approximately two
servings of about 2 cups of gravy. Calories per
serving 15. Weight Watchers Points 0.
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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.
CHILLED BANANA PUDDING
Serves 2 (with leftovers for another meal!!!)
1/2-cup sugar
3 tablespoons flour
1-teaspoon salt
1 egg
3 eggs; separated
2 cups milk
1/2-teaspoon vanilla extract
3 dozen vanilla wafers
3 bananas sliced
1/4-cup sugar
Combine 1/2-cup sugar, flour and salt in top of a double boiler; mix
well. Stir in 1 egg, 3 egg yolks and milk; mix well. Place over
boiling water; cook, stirring constantly, until smooth and thickened.
Remove from heat; stir in vanilla. Spread about 1/4 cup pudding in a
1 3/4 quart casserole; arrange 1 dozen vanilla wafers over top of
pudding. Top with 1/3 banana slices and 1/3 of remaining pudding.
Repeat layers twice. Beat 3 egg whites (at room temperature) at high
speed 1 minute. Gradually add 1/4-cup sugar a tablespoon at a time,
beating until stiff peaks form and sugar dissolves (2-4 min). Spread
meringue over pudding, sealing to edge of casserole. Bake at 350 F
for 12 to 15 minutes or until golden brown.
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 Peggy Deckard, Kennesaw, GA:
Great discount prices on fine collectables, and As Seen On TV products.
http://pegsvariety.com/
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
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