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11-21-2002 Happy Belated Birthday to Temi, Lake Jackson, TX !!!
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Maggie Blackwell
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Nov 21, 2002 03:11 PST
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IN THIS ISSUE:
MAGGIE'S WORLD
RAMBLINGS - Fourteen things...
HAVE SOMETHING TO SAY? - A Poem for Thanksgiving
DID YOU KNOW ? – Great cooking gift to make and give!
BIRTHDAY BABIES - Happy Belated Birthday to Temi, Lake Jackson, TX
READER REQUESTS - Special "creamy dip" for HJ. Help!
CRAZY CORNER - Bad boys today
TODAY'S MENU – Temi’s Birthday Menu
YOUR FAVORITES – Neighbor-rousing aromas from the kitchen here
HEART HEALTHY – Pasta with Peppery Beef and Vegetables
COOKING FOR TWO - Bacon and Egg Salad
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
I hope today’s menu will make up for the lateness, dear!
Good morning all. What a night. I worked until 10 pm
last night and am due back at work at 6 am. The shift is
referred to as a “turn-around”. Believe me, when you must
return to work in only 8 hours and ONE hour of that is spent
driving to/from, the term for it is something I won’t print here!
Of course, the time spent here doing this is another matter, lol.
Sleep is a commodity. I often run low. Reminds me of one of
my last shifts in the previous set of nights I worked. Since I
live out in the country, when people drive out to see you, about
the ONLY think that might make them go away is that you are
not home, asleep, or own a HUGE dog. Well, my vehicle is
out in the drive; I do not own even a small dog; I sleep days
when I work nights but who cares, right? So, I used a plastic
covered sign (I made it on the computer and sealed it) stating
there is a day-sleeper here, do NOT disturb. Well, you know
those young men who all look alike, wear white shirts, black
ties and black trouser, ride bikes, and hand out religious materials?
I am asleep, there’s a loud knock on the door which scares me
to no end and when I open the door…YOU guessed it! It’s THEM.
I interrupted their schpeil on what a gorgeous day it was, how am
I feeling, etc. to ask a simple question: “Do you guys read the Bible?”
Quite pleased at having found a believer and someone with which
they could chat, they eagerly answered: “Why, of course!”. I
simply pointed to my “sign” and said: “Then you DO read?”
Yes, it was rude of me but “here’s your sign”. I’m sleep depraved.
PLEASE do not send me Jehovah’s Witness hate mail!
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.
Something to think about:
Humor is an affirmation of dignity, a declaration of man's
superiority to all that befalls him.
- Romain Gary
~*~ RAMBLINGS ~*~
Toots, PA...
FOURTEEN THINGS THAT IT TOOK OVER 50 YEARS TO LEARN
By Dave Berry
1. Never, under any circumstances, take a sleeping pill and a laxative
on
the same night.
2. If you had to identify, in one word, the reason why the human race
has
not achieved, and never will achieve, its full potential, that word
would be
"meetings."
3. There is a very fine line between "hobby" and "mental illness."
4. People who want to share their religious views with you almost never
want
you to share yours with them.
5. You should not confuse your career with your life.
6. Nobody cares if you can't dance well. Just get up and dance.
7. Never lick a steak knife.
8. The most destructive force in the universe is gossip.
9. You will never find anybody who can give you a clear and compelling
reason why we observe daylight savings time.
10. You should never say anything to a woman that even remotely suggests
that you think she's pregnant unless you can see an actual baby emerging
from her at that moment.
11. There comes a time when you should stop expecting other people to
make a
big deal about your birthday. That time is age eleven.
12. The one thing that unites all human beings, regardless of age,
gender,
religion, economic status or ethnic background, is that, deep down
inside,
we ALL believe that we are above average drivers.
13. A person, who is nice to you, but rude to the waiter, is not a nice
person. (This is very important. Pay attention. It never fails.)
14. Your friends love you anyway.
FINAL Thought for the day:
Never be afraid to try something new. Remember that a lone amateur built
the
Ark. A large group of professionals built the Titanic.
~*~ 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.
From Luanne, FL…
Hi Maggie, my sister Vida ( Ohio ) has a crashed computer and she called
and asked me to send this to you from her. Being a good sister and
younger ( the pecking order comes into play here ) I am doing it. I am
saving your ezine for her also. Thank you So this is from Vida.
A Poem for Thanksgiving:
'Twas the night of Thanksgiving, but I just couldn't sleep.
I tried counting backwards, I tried counting sheep.
The leftovers beckoned - the dark meat and white,
But I fought the temptation with all of my might.
Tossing and turning with anticipation,
The thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
And gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
'Til all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie.
But, I managed to yell as I soared past the trees....
Happy eating to all, pass the cranberries, please.
May your stuffing be tasty, your turkey be plump.
Your potatoes 'n gravy have nary a lump.
May your yams be delicious, your pies take the prize.
May your Thanksgiving dinner stay off of your thighs.
~*~ DID YOU KNOW ? ~*~
Gifts you make are so very special for the receiver. But gifts you make
that will be appreciated and USED are especially great. Johnny, LA sent
me this today and I thought it would be a great make & giver for the
upcoming season. Make an extra batch for the Mags! Thanks, Johnny!
Emeril's Southwestern Rub Mix
2 tsp. amber cumin
2 tsp. white cumin
1 tsp. black cumin
2 T. chili powder
2 T. paprika
1 T. ground coriander
1 T. garlic powder
1 T. salt
1 tsp. crushed red pepper
1 tsp. dried oregano
In a small mixing bowl, combine all the ingredients together. Mix
thoroughly.
This spice mixture should be stored in an airtight container for up
to 6 months. You can also put this in a decorative container and give
as a gift around the holidays.
Makes 1/2 cup.
~*~ BIRTHDAY BABIES ~*~
HAPPY BELATED BIRTHDAY TO TEMI FROM LAKE JACKSON, TEXAS !!!
I did the unthinkable...I filed an October 20 birthday baby's
information under November 20. Worse yet...it is someone who lives in
the city in which I work. For shame! How could I treat a fellow Texan
in this way? Seriously, our birthday baby has long forgotten the
candles on her cake ONE month ago. Temi from Lake Jackson, Texas,
PLEASE accept my heartfelt apologies. I hope the special menu I
prepared JUST for you will make up for my carelessness.
This is what Temi had to say:
"I enjoy all food but my favorite is hors d'oeuvres.
I like to make a meal out of 4-5 different things:
dips, poppers, etc. I would like to have my Birthday menu
with a variety of things. I guess I just wish I could go
to a party every nite and eat appetizers LOL.
Hugs from a fellow Texan,
Temi"
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 ~*~
"Hey there Maggie,
Ages and ages ago I had the most divine dip at a friend's party and I
have
been searching high and low ever since to find the recipe, with no
success!!! I have lost contact with her so as a last resort I was hoping
your wonderful readers would be able to help.
The dip was made inside a hollowed out bread loaf (a round one) and it
was
cheesy & creamy with some added goodies that gave it a delicious
flavour.
I think the dip was poured into the middle and the whole thing baked or
warmed in the oven.
Anything even similar would be warmly welcomed.
Best wishes to you for an amazing newsletter and to all your readers
that
ably assist you,
HJ in Australia"
OK, a2z family. Do your stuff! ~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...
Jim D...
Back in the frontier days, a westbound wagon train was lost and low on
food.
No other humans had been seen for days, when finally they saw an "Old
Jewish Man" sitting beneath a tree. The leader rushed to him and said,
"We're lost and running out of food. Is there someplace ahead where we
can get food?
"Vell," the old Jew said, "I vouldn't go up dat hill und down other
side. Somevun told me you'll run into a big bacon tree."
"A bacon tree?" asked the wagon train leader.
"Yah, ah bacon tree. Trust me. For nuttin vud I lie."
The leader goes back and tells his people that if nothing else, they
might be able to find food on the other side of the next ridge.
"So why did he say not to go there?" some of the pioneers asked.
"Oh, you know those Jews -- they don't eat bacon."
So the wagon train goes up the hill and down the other side. Suddenly,
Indians attack and massacre everyone except the leader, who barely
manages to escape back to the old Jew, who's enjoying a "glassel tea."
The near-dead man starts shouting,
"You fool! You sent us to our deaths!
We followed your instructions, but there was no bacon tree! There was
hundreds of Indians, who killed everyone."
The old Jew holds up his hand and says "Oy, vait a minute." He then
gets out an old English-Yiddish dictionary, and begins thumbing through
it.
"Gevalt, I made myself ah big mistake.
It vuz not a bacon tree.
It vuz a ham bush!"
Johnny, LA...
A big-game hunter went on safari with his wife and mother-in-law.
One evening, while still deep in the jungle, the wife awoke to find
her mother gone. Rushing to her husband, she insisted on them both
trying to find her mother.
The hunter picked up his rifle, took a swig of whiskey, and started
to look for her. In a clearing not far from the camp, they came upon
a chilling sight: the mother-in-law was backed up against a thick,
impenetrable bush, and a large male lion stood facing her.
The wife cried, "What are we going to do?"
"Nothing," said the husband.
"The lion got himself into this mess. Let him get himself out of it!"
Hal, OH...
Subject: A New Flavor
A college professor was doing a study testing the
senses of first graders using a bowl of LifeSavers. He
gave all of the children the same kind of lifesaver
one at a time and asked them to identify them by color
and flavor.
The children began to say:
"Red...................cherry"
"Yellow...............lemon"
"Green................lime"
"Orange.............orange"
Finally, the professor gave them all Honey flavored
Lifesavers. After eating them for a few moments none
of the children could identify the taste.
"Well" he said, "I'll give you all a clue. It's what
your mother may sometimes call your father."
One little girl looked up in horror, spit hers out and
yelled, "Everybody, spit them out - they're assholes!
Richard K. , Arkansas...
The Ultimate Chicken Joke
A chicken and an egg are lying in bed. The chicken is
leaning against the headboard smoking a cigarette with
a satisfied smile on his face.
The egg, looking a bit p----d off, grabs the sheet, rolls
over, and says, "Well, I guess we finally know the answer to THAT
question!"
Larry, Ontario, Canada…
Two elderly residents, one male and one female,
were sitting alone in the lobby of their nursing
home one evening.
The old man looked over and said to the old lady,
"I know just what you're wanting, and for $5 I'll
have sex with you right over there in that rocking chair."
The old lady looked surprised but didn't say a word.
The old man continued, "For $10 I'll do it with you
on that nice soft sofa over there, but for $20 I'll take
you back to my room, light some candles,
and give you the most romantic evening you've
ever had in your life."
The old lady still says nothing but after a couple minutes,
starts digging down in her purse.
She pulls out a wrinkled $20 bill and holds it up.
"So you want the nice romantic evening in my room,"
says the old man.
"Hell, no," replies the old lady. "I want four times in the
rocking chair!"
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
Temi, when you ask for finger food for dinner, you strike a very
pleasant chord with me. This is NOT heart healthy but not the worst
combination, either. Even though it is late, I hope you will enjoy the
recipes in YOUR requested menu.
TEMI’S BIRTHDAY MENU:
CHEESE BALL
STUFFED CUCUMBERS
HONEY CHICKEN WINGS
CRAB STUFFED JALAPENO POPPERS
POMPUSHKES
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CHEESE BALL
This is the Mags’ FAVORITE cheese ball. Bar none!
2 pkgs. cream cheese
Green onion stems
1 pkg. Buddig pastrami, diced
1 pkg. powdered Ranch dressing
Chopped pecans
Mix first 4 ingredients together and into a ball. Roll in chopped
pecans. Best if made a day earlier than needed.
STUFFED CUCUMBERS
4 cucumbers, chilled & peeled
1/2 c. crumbled feta cheese
2 tbsp. mayonnaise
8 drops Worcestershire sauce
1 tbsp. minced parsley
Cut the cucumbers in half lengthwise and with a teaspoon scrape out the
centers containing the seeds. In a small bowl, blend the feta,
mayonnaise and Worcestershire sauce into a smooth mixture. Fill the
centers of cucumbers with the cheese mixture. Sprinkle the cucumbers
with parsley and chill them. Before serving, slice the cucumbers
crosswise into bite-sized pieces.
HONEY CHICKEN WINGS
3 lb. chicken wings
Salt & pepper
1 c. honey
1/2 c. soy sauce
2 tbsp. vegetable oil
2 tbsp. catsup
1/2 garlic clove, chopped
Cut off and discard chicken wing tips. Cut each wing into 2 parts and
sprinkle with salt and pepper. Combine remaining ingredients and mix
well. Place wings in slow cooker and pour sauce over. Cook all day on
low setting. Or preheat oven to 375 degrees. Place wings in shallow
casserole, pour sauce over and bake until chicken is well done and sauce
is caramelized, about 1 hour.
CRAB STUFFED JALAPENO POPPERS
12 lg. jalapenos (from produce department)
4 oz. crabmeat, well drained
1/3 c. minced red onion
1/4 c. minced green bell pepper
1/4 c. mayonnaise
1/2 c. all purpose flour
3/4 c. Mexican beer
Corn oil (for deep frying)
All purpose flour
1/2 avocado, peeled, diced
1/2 c. mild salsa, drained
1 tbsp. mayonnaise
Starting just below stem, cut chilies lengthwise in half, leaving stems
attached. Seed chilies. Place chilies in heavy medium saucepan. Cover
with cold water and bring to simmer. Drain. Repeat process. Dry
chilies. Combine crab, onion, bell peppers and mayonnaise in small
bowl. Season with salt and pepper. Fill chili cavities with crab
mixture. Press chili halves together to compress filling,. (Can be
prepared 4 hours ahead, cover and chill.) Place 1/2 cup flour in bowl.
Gradually whisk in beer. Let stand 5 minutes. Heat oil in heavy deep
pot to 375 degrees. Whisk batter to smooth. Dredge jalapenos in flour.
Holding stem end, dip into batter to coat completely and deep fry in
batches until golden brown, about 3 minutes. Transfer jalapeno to paper
towels and drain. Combine avocado, salsa and mayonnaise in small
bowl. Season to taste. Arrange chilies on platter. Garnish with
salsa.
POMPUSHKES
(Apple Fritters)
1 c. grated peeled apples
2 eggs, beaten
1 1/2 c. sifted flour
1 tsp. granulated sugar
1/4 tsp. nutmeg
1/4 c. sour cream
1 c. creamed cottage cheese
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
Oil for frying
Confectioners' sugar
Mix apple and cheese. Add eggs and mix well. Sift dry ingredients and
add alternately to first mixture with 1/4 cup sour cream. Beat until
light. Heat oil to 375 degrees. Drop batter from spoon into hot oil
and fry until golden brown on one side, turn and brown on other side.
Drain on absorbent paper. Dust with confectioners' sugar.
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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.
CRAZY CABBAGE
Serves 8
~Sent in by: Anita, WA State
1 yellow onion, chopped
1/3 cup sugar
½ cup vegetable oil
½ cup cider vinegar
½ cup mayonnaise
1 teaspoon salt
1 large head cabbage, shredded and chilled
1. In bowl combine onion and sugar. Let stand at room temperature 30
minutes. Add oil, vinegar, mayonnaise and salt. Whisk to blend. Cover
and
refrigerate.
2. Mix dressing with cabbage 1 to 2 hours before serving.
3. Mix well before serving.
CRANBERRY ICE CREAM
~Sent in by: Johnny, LA
Ingredients
1 (12 ounces) package cranberries
1/4 cup water
2-3/4 cups whipping cream
1 cup sugar
few drops vanilla
Instructions
Rinse the berries. Put in a non-corroding saucepan with the water
and cook, covered, stirring occasionally, for about 10 minutes, or
until the berries are soft. Puree through a food mill and strain to
remove the seeds. Measure 1-1/4 cups. Warm the cream with the sugar,
stirring occasionally, until the sugar has dissolved. Whisk the
puree into the cream mixture and chill. Add a few drops of vanilla
to taste and freeze according to the instructions with your ice
cream maker.
Yield: 1 quart
FRENCH ONION TUNA NOODLE CASSEROLE
Makes 4 servings
~Sent in by: Larry, Ontario, Canada
1 can (6 1/2 oz = 175 g) chunk light tuna
4 cups (1 litre) cooked fusilli or penne
1 tub ( 375 g) French onion dip
3 green onions, chopped
1/2 tsp. (2 ml) pepper
1/4 tsp. (1 ml) salt
Topping:
3/4 cup (175 ml) bread crumbs
1/2 cup (125 ml) shredded Gruyère or Swiss cheese
2 Tbsp. (30 ml) butter, melted
1. Lightly butter a six-cup (1.5 litre) casserole dish.
2. Preheat oven to 375° (190 C).
3. Drain tuna and combine with noodles in a bowl.
Add onion and toss to combine. Stir in French onion
dip. Taste and adjust seasoning if necessary. Transfer
to 9" (23 cm) baking dish.
4. Combine bread crumbs and cheese. Drizzle in butter
and toss to combine.
5. Bake in preheated oven for 25 to 30 minutes or
until heated through and topping is golden.
MY SALAD
~Sent in by: Linda, CA
7 large romaine leaves
2 large cloves of garlic
20 cherry tomatoes
1/8 cup chopped onion
Large wooden bowl
1/2 of a cucumber diced
1/8 cup wine vinegar
1/4 cup olive oil extra virgin
salt and pepper to taste
In large wooden bowl cut your peeled garlic and rub the inside of the
bowl. then slice both cloves thin and leave in the bottom of the bowl.
Add some salt and pepper. Wisk in oil and vinegar. Taste! Tear up
romaine on top of dressing and add the other salad ingredients, toss and
taste for salt and pepper. Serve immediately, may add some croutons on
top! DELICIOUS!
RENO RED CHILI
~Sent in by: Johnny, LA
3 lb round steak, coarsely ground
3 lb chuck steak, coarsely ground
1 C Wesson oil
black pepper to taste
3 oz Chili powder
6 T cumin
2 T MSG (optional)
6 small cloves garlic, minced
2 medium onions, chopped
6 ea. dried chili pods, boiled 30 minutes in water,
(seeded & de-stemmed) **OR**
3 oz bottle of your favorite hot sauce
1 T oregano, brewed in.....1/2 C beer, like tea leaves
2 T paprika
2 T cider vinegar
3 C beef broth
4 oz diced green chilies
14 oz stewed tomatoes (or to taste)
1 tsp Tabasco sauce, or to taste
2 T masa harina flour
Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 - 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.
Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often.
Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.
PHILADELPHIA STICKY BUNS
~Sent in by: Larry, Ontario, Canada
Yeast Dough:
1/3 cup milk
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water
(105 - 115F)
1 package active dried
yeast
1 egg
2 1/2 cups un-sifted all-
purpose flour
Filling:
butter, softened
light brown sugar
1/3 cup pecan or walnut
halves
1/2 cup chopped raisins
1/2 teaspoon cinnamon
In small pan, heat milk just until bubbles form around
edge of pan; remove from heat. Add sugar, salt and 1/4
cup butter; stir to melt butter. Cool to lukewarm.
Sprinkle yeast over water in large bowl; stir to dissolve.
Stir in lukewarm milk mixture. Add the egg and 2 cups
of the flour; beat with electric mixture until smooth..
Add the remaining 1/2 coup flour; mix with hand until
smooth and leaves side of bowl.
Turn dough onto lightly floured pastry cloth. Knead
until dough is smooth and blisters appear. Place in
lightly greased large bowl; turn to bring greased side
up. Cover with towel; let rise in warm place, free from
drafts, until double - 1 to 1 1/2 hours.
Meanwhile, make filling. In small bowl, with wooden+
spoon, cream 1/4 cup butter with 1/4 cup brown sugar.
Spread on bottom and sides of 9x9x2-inch baking pan.
Sprinkle with pecans.
Roll dough on lightly floured pastry cloth or surface
into a 16-inch by 12-inch rectangle. Spread with
1/4 cup soft butter; sprinkle with 1/2 cup brown
sugar, the raisins and cinnamon. Roll up from long
side, jelly-roll fashion; pinch edge to seal. Cut
crosswise into 12 pieces; place, cut side down, in
pan.
Let rise, covered, in warm place, free from drafts --
1 to 1 1/2 hours, until doubled (rises to top of pan).
Meanwhile, preheat oven to 375 degrees. Bake 25
to 30 minutes or until golden. Invert on board; let
stand 1 minutes; remove pan. Serve warm.
Makes 12 buns
CREAM CHEESE FROSTING
~Sent in by: Gloria, Canada
(Gloria has been my e-friend since the day I first logged onto the
internet! I love ya, dear! ~Mags~)
2 (3 ounce) packages cream cheese, softened
1/2 cup butter; softened
2 teaspoons vanilla
4 3/4 cups powdered sugar; sifted
Method
Beat together cream cheese, butter, and vanilla until
light and fluffy. Gradually add 2 cups powdered sugar,
beating well. Add another 2 1/2 to 2 3/4 cups of
powdered sugar to reach spreading consistency.
Cover and store cake in refrigerator.
Yield: This frost tops and sides of two 8- or 9 inch layers.
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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!
PASTA WITH PEPPERY BEEF
AND VEGETABLES
~Sent in by: Larry, Ontario, Canada
4 ounces spaghettini
3/4 pound lean boneless beef,
cut into bite-size strips
1/4 cup soy sauce
1 tablespoon cornstarch
1/2 teaspoon pepper
1/8 teaspoon ground red
pepper
1 clove garlic, minced
1/2 cup chopped green
pepper
1 cup fresh or frozen pea
pods, halved, crosswise
1 cup sliced mushrooms
1 tablespoons oil
Cook spaghettini until al dente. Drain and
keep warm.
Meanwhile, in a small bowl stir together
soy cornstarch, pepper, ground red pepper,
and 1/2 cup cold water; set sauce aside.
Spray a cold wok or skillet with nonstick
spray coating. Heat over medium-high
heat. Add garlic and stir-fry 30 seconds.
Add pea pods and green pepper; stir-fry
about 1 minute. Add mushrooms; stir-fry
1 to 2 minutes more or till vegetables are
tender. Remove vegetables from wok.
Add oil. Stir-fry the beef in hot oil 3 to
4 minutes or till done. Push beef to side
of wok. Stir cornstarch mixture. Pour
into center of wok. Cook and stir until
thickened and bubbly; cook and stir 1
minute longer. Return vegetables to wok;
cook and stir 1 minute. Toss with spag-
hettini.
Makes 4 servings.
Per Serving:
Calories: 292
Protein: 26g
Carbohydrates: 30g
Fat: 8g
Cholesterol: 54mg
Sodium: 1,159mg
Potassium: 492mg
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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.
BACON AND EGG SALAD
Serves 2
4 cups Mixed salad greens
4 strips Bacon, cooked and diced
3 Eggs, hard-boiled and diced
1/3 cup Croutons
¼ cup Red wine vinegar
3 Tablespoons Olive oil
1 teaspoon Dijon mustard
Arrange the greens on 2 plates. Top with the bacon, eggs and croutons.
Whisk together the vinegar, oil and mustard. Drizzle over the salad and
serve immediately.
Enjoy!
Maggie
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OMG I M Y
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