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11-30-2002
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Maggie Blackwell
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Nov 30, 2002 03:05 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – ‘Tis the season…
RAMBLINGS – “Geezers”
HAVE SOMETHING TO SAY? – Thanks to the a2z family from Pat, LA
DID YOU KNOW ? - Braising
BIRTHDAY BABIES
READER REQUESTS - Butter Pecan Pancake Syrup for Kay
CRAZY CORNER – Some funnies
TODAY'S MENU – Hanukkah
YOUR FAVORITES – Great selection
HEART HEALTHY – Haddock Fillets with Fennel and Celery
COOKING FOR TWO - Spicy Shrimp with Green Beans
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning all. Here in the States, Thanksgiving is behind us.
For many…that statement holds another meaning. Here we are,
all filled with celebratory feasting and a day of leftovers and we
probably packed on a little extra weight. That’s about the only
good thing about having to work a 12-hour shift on Thanksgiving.
I was too busy to eat all I normally would have. This time also is
the beginning of the shopping frenzy. With a couple of trips to the
mall, you can get rid of some of that extra baggage. Unfortunately,
it may be mainly from your wallet!
Our issue today may be one of the last few from Topica. I plan to
switch over to Zinester next week. As I mentioned yesterday, you
may receive two issues on the day of the switchover. I thought it
best to get two rather than miss an issue entirely.
Tomorrow is the theme issue and you will be pleasantly surprised
by all the wonderful chicken recipes we have for you. My thanks
to all who participated. It’s going to be a great issue. For those
who want a little extra notice, our theme for NEXT Sunday will be
“favorite pie recipes”. Do you have one? Please send it along.
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Favorite Pie Recipes
I would like to get the cumuli.com ratings back up. Now you
can vote DAILY. It’s a small price to pay for receiving these
newsletters daily, don’t you think?
Did you vote?
http://www.cumuli.com/ezines/ra20729.rate
Thanks!
~*~ RAMBLINGS ~*~
Larry, Ontario, Canada
"Geezers" (slang for an old man) are easy to spot:
At sporting events, during the playing of the National Anthem, Old
Geezers hold their caps over their hearts and sing without
embarrassment. They know the words and believe in them. Old Geezers
remember World War I, the Depression, World War II, Pearl Harbor,
Guadalcanal, Normandy and Hitler. They remember the Atomic Age, the
Korean War, The Cold War, the Jet Age and the Moon Landing, not to
mention Vietnam.
If you bump into an Old Geezer on the sidewalk, he will apologize. If
you pass an Old Geezer on the street, he will nod or tip his cap to a
lady. Old Geezers trust strangers and are courtly to women. Old Geezers
hold the door for the next person and always, when walking, make certain
the lady is on the inside for protection.
Old Geezers get embarrassed if someone curses in front of women and
children and they don't like any filth on TV or in movies. Old Geezers
have moral courage. They seldom brag unless it's about their
grandchildren.
It's the Old Geezers who know our great country is protected, not by
politicians or police, but by the young men and women in the military
serving their country.
This country needs Old Geezers with their decent values. We need them
now more than ever.
Thank God for Old Geezers!
Pass this on to all the Old Geezers you know.
I am proud to be an old geezer and I hope I will always uphold our
tradition...
~*~ 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.
“Dearest Maggie,
I have some incredible news, my sister is much improved. The doctors
did some more tests yesterday and were shocked to find that the damage
to the back of her heart is not nearly as severe as the first tests
indicated. The bad valve is working good enough that she doesn't need
heart surgery at this time. They can treat it very well with
medication.
She is out of CCU, they have her up and walking and she is expected to
go home in a few days. This is a testimony to the greatness of God's
Love and Grace. I believe in the power of prayer and the gifting of His
miracles. Five churches, the A2Z family and many, many friends have
been praying for her and He answered those prayers. He answered with a
miracle. My sister is better and she is going home....
Thank You, are just two little words and they cannot express my
gratitude and love to all of the people, who got on their knees for my
sister.
May God bless you all,
Pat”
Pat…His will was done!
~Mags~
~*~ DID YOU KNOW ? ~*~
Braising
A cooking method by which food (usually meat or vegetables) is first
browned in fat, then cooked, tightly covered, in a small amount of
liquid at low heat for a lengthy period of time. The long, slow cooking
develops flavor and tenderizes foods by gently breaking down their
fibers. Braising can be done on top of the range or in the oven. A
tight-fitting lid is very important to prevent the liquid from
evaporating.
~*~ 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 ~*~
“I love the butter pecan pancake syrup being used at Country Kitchen
restaurants. Any idea how to make this??? Any ideas how to make it
diabetic friendly (just had to ask)
Kay”
I have located a few recipes that may be what you are looking for. As
far as the diabetic concerns, I am not sure. I have, however, included
a recipe that IS diabetic friendly that you may be able to play with the
suit your needs. ~Mags~
Butter Pecan Syrup
Ingredients
2 cups sugar
1 cup water
1/2 teaspoon maple flavoring
1/4 cup butter
1/2 cup chopped pecans
Mix water and sugar and boil until sugar is dissolved, add pecans and
reduce heat and simmer while you make pancakes or French toast. Just
before serving add the flavoring and butter.
To adjust for a diabetic, I would suggest preparing the recipe below for
maple syrup. HEAT the syrup, then add "Butter Buds" and toasted pecans
to the heated syrup. I am not sure of the quantities of the additions
but to taste would be a safe gauge.
Diabetic Maple Syrup
1 teaspoon cornstarch
5 teaspoons sugar
1/4 teaspoon salt
1 cup cold water
2 teaspoons imitation maple flavoring
Preparation:
In a 2-cup glass measure, combine cornstarch, sugar, salt and cold
water. Microwave on 100% power (High) 2 to 3 minutes or until syrup is
clear and thickened, stirring every minute during cooking. Stir in maple
flavoring. Cool; refrigerate tightly covered. Makes 1 cup.
Here are some other great recipes, similar in taste but not directed at
diabetic dietary needs.
Pecan Praline Syrup
Ingredients:
1/2 cup butter or margarine
1 1/2 cup packed brown sugar
1/4 cup pure maple syrup
1/2 cup heavy cream
2 cups pecans, toasted and chopped
Method:
Combine the butter, brown sugar, maple syrup and heavy cream into a
sauce pan and slowly bring to a boil. Stir occasionally, being careful.
As it begins to boil, it can quickly boil over. Lower heat and slowly
add in the toasted chopped pecans. Keep warm until served.
Maple Pecan Butter
1 cup butter, softened
3/4 cup finely chopped or ground pecans
1/2 cup maple syrup
In small mixer bowl, beat butter on medium speed until light. Add
pecans; mix well. Gradually beat in syrup.
Makes 2 1/4 cups.
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...
Rosemarie, KC, MO…
Santa's Reindeer
ACCORDING TO THE ALASKA
DEPARTMENT OF FISH AND GAME,
WHILE BOTH MALE AND FEMALE
REINDEER GROW ANTLERS IN THE
SUMMER EACH YEAR, MALE REINDEER
DROP THEIR ANTLERS AT THE
BEGINNING OF WINTER, USUALLY LATE
NOVEMBER TO MID-DECEMBER.
FEMALE REINDEER RETAIN THEIR
ANTLERS TILL AFTER THEY GIVE BIRTH
IN THE SPRING.
THEREFORE, ACCORDING TO EVERY HISTORICAL
RENDITION DEPICTING SANTA' S REINDEER,
EVERY SINGLE ONE OF THEM, FROM RUDOLPH
TO BLITZEN-HAD TO BE A GIRL.
WE SHOULD HAVE KNOWN, ONLY WOMEN
WOULD BE ABLE TO DRAG A FAT-ASS MAN IN A RED
VELVET SUIT ALL AROUND THE WORLD IN ONE
NIGHT AND NOT GET LOST.
Toots, PA…
Two foreign nuns have just arrived in the USA by boat.
One of them
says to the other "I hear that the people of this
country eat dogs."
"Odd" her companion replies, "but if we
shall live in America, we might as
well do as the Americans do."
Nodding emphatically, the Mother Superior
points to a hot dog vendor and
they both walk toward the cart.
"Two dogs please" she says.
The vendor is only too pleased to oblige,
and he wraps the two dogs in foil
and hands them over to the nuns.
Excited, the nuns hurry over to a bench
and begin to unwrap their dogs.
The Mother Superior is the first to open
hers. She begins to blush and
then staring at it for a moment, leans
over to the other nuns and whispers cautiously
"What part did you get?"
Jim, WA…
Painter
Here was a tradesman, a painter called Jock, who was very interested in
making a penny where he could, so he often would thin down paint to
make
it go a wee bit further.
As it happened, he got away with this for some time, but eventually the
Baptist Church decided to do a big restoration job on the painting of
one of their biggest buildings. Jock put in a bid, and because his
price
was so low, he got the job.
And so he set to erecting the trestles and setting up the planks, and
buying the paint and, yes, I am sorry to say, thinning it down with
turpentine.
Well, Jock was up on the scaffolding, painting away, the job nearly
completed when suddenly there was a horrendous clap of thunder, and the
sky opened, the rain poured down, washing the thinned paint from all
over
the church and knocking Jock clear off the scaffold to land on the lawn
among the gravestones, surrounded by telltale puddles of the thinned
and
useless paint.
Jock was no fool. He knew this was a judgment from the Almighty, so he
got on his knees and cried: "Oh, God! Forgive me! What should I do?"
And from the thunder, a mighty voice spoke...
"Repaint! Repaint! and thin no more!"
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
This is not a menu today, rather a few recipes that may be used
in the Jewish celebration of Hanukkah, from Larry, Ontario, Canada.
Hi, Mags....This Friday, November 29 marks the beginning of
the eight-day Jewish celebration: Hanukkah or Chanukah
an 8- day festival of lights to celebrate the ancient victory
of the Maccabees over the Syrians and the miracle of the
lamps that followed in which the lamps stayed lit for eight
days while the temple was re-dedicated although there was
only enough oil for one night's light.
Following are some recipes favored for celebration of this
Jewish holiday.
Source: Jewish Cooking in America
CRISP TRADITIONAL POTATO PANCAKES
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
Peel the potatoes and put in cold water. Using a grater
or a food processor coarsely grate the potatoes and
onions. Place together in a fine-mesh strainer or tea
towel and squeeze out all the water over a bowl. The
potato starch will settle to the bottom; reserve that after
you have carefully poured off the water.
Mix the potato and onion with the potato starch. Add
the scallions, egg, and salt and pepper.
Heat a griddle or non-stick pan and coat with a thin film
of vegetable oil. Take about 2 tablespoons of the potato
mixture in the palm of your hand and flatten as best you
can. Place the potato mixture on the griddle, flatten with
a large spatula, and fry for a few minutes until golden. Flip
the pancake over and brown the other side. Remove to
paper towels to drain. Serve immediately. You can also
freeze the potato pancakes and crisp them up in a
350-degree oven at a later time.
Variation: If you want a more traditional and thicker pancake
you can add an extra egg plus 1/3 cup of matzah meal to the batter.
Yield: about 2 dozen pancakes
ZUCCHINI PARMESAN LATKES
2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying
Grate the zucchini and potatoes and toss in the lemon
juice to prevent browning. Squeeze the zucchini and
potatoes through towels or a sieve. It is imperative that
you get almost all the moisture out of the vegetables.
Add the scallions, cheese, garlic, 1/2 cup of the parsley,
salt and pepper, sugar, flour, and eggs and toss to make
sure that the ingredients are well mixed.
Heat a 1/2 inch of peanut oil in a pan until hot and add
thin silver dollar-size pancakes, frying over high heat until
golden brown and crispy. When serving, sprinkle with a
little more salt and the remaining chopped parsley.
Yield: 24 pancakes
CURRIED SWEET POTATO LATAKES
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying
Grate the sweet potatoes coarsely. In a separate
bowl mix the flour, sugar, brown sugar, baking powder
cayenne pepper, curry powder, cumin, and salt and pepper.
Add the eggs and just enough milk to the dry
ingredients to make a stiff batter. Add the potatoes and
mix. The batter should be moist but not runny; if too stiff,
add more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is
barely smoking. Drop in the batter by tablespoons
and flatten. Fry over medium-high heat several
minutes on each side until golden. Drain on paper
towels and serve.
Yield: 16 three-inch pancakes .
SOOFGANIYAT
(Hanukkah doughnuts)
Oil for frying
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
½ cup orange juice
1/4 pound butter
5 tablespoons sugar
dash salt
2 eggs lightly beaten
3 cups all-purpose flour
In a heavy pot, heat oil to 350-375 degrees
Combine sugar with water and add yeast.
To proof yeast, put in a warm, moist place
or put a pot of boiling water in an enclosed
space such as the oven or clean, empty
dishwasher.
While yeast proofs, heat orange
juice, butter, sugar and salt in a small pan.
When lukewarm, pour into bowl and add beaten
eggs and proofed yeast. Stir to mix. Add flour and
make into a pliable dough. Knead on floured board
or in bowl. Grease bowl and allow dough to rise in
a warm ,moist place for about a half hour.
Punch down.
Cut dough in strips or into circles. Place on greased
floured cookie sheet at least one inch apart. Return
to warm, moist place to rise. Allow to rise for 20 minutes.
or longer. Fry in preheated deep fat until nicely browned
on both sides. Drain on paper towels. Sprinkle with
confectioners sugar or cinnamon and sugar mixture.
These may also be served with honey or jam and
may be reheated to restore freshness.
Yield: 18 - 24, depending on size.
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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.
PERFECT POTATOES
~Sent in by: Betty Allen
2 pounds small red potatoes
1 1/2 pint whipping cream
salt and pepper to taste
Wash and clean potatoes, removing any blemishes. Dry them and cut large
ones in half. Place in glass 13 x 8 x 2 baking dish. Cover tightly
with plastic wrap and refrigerate overnight.
The next day, stir to mix well and add salt and pepper to taste. Bake,
uncovered, at 350 degrees for 45 minutes to 1 hour or until potatoes are
tender. Usually it begins to brown around the edges. This is a
wonderful, easy dish that fools everyone who usually thinks it has
butter or cheese in it.
BEEF BARLEY SOUP
~Sent in by: Johnny, LA
1 pound boneless beef stew meat, cubed
2 tablespoons vegetable oil
2 cups chopped carrots
2 cups chopped celery
2 medium diced onions
2 beef bouillon cubes
1/3 cup regular pearled barley (see note)
Salt and pepper to taste
Brown meat in oil in large pot. Add vegetables and
cover with water. Add bouillon cubes and simmer 2 1/2
hours.
While soup is cooking, precook barley in 2 cups water
for 15 minutes. Add barley to soup and simmer 30
minutes. Add salt and pepper. Makes about 8 servings.
Note: If regular barley is not available,
quick-cooking barley may be substituted but it may
change the consistency of the soup. Add dry with 2
cups water for the last 30 minutes; precooking barley
is not necessary.
HANGTOWN FRY
Serves 2-3
~Sent in by: Anita, WA State
3 T butter
½ cup finely chopped onions
¼ cup finely chopped green peppers
6 shucked small oysters
¼ lb. Bacon, diced, cooked crisp, drained
4-6 eggs, beaten
salt and pepper
Heat butter in nonstick pan. Add onions and cook over medium-high heat
for 5
minutes. Add green peppers and saute for 2 minutes. Add oysters and
cook
until just plump, about 3 minutes. Add bacon and pour in eggs. Cook
until
eggs begin to set. Flip the omelet over by inverting onto a plate or
the pan
lid and sliding it back into the pan. Cook the second side for 1-2
minutes.
Serve at once. Serve with hash browns and toast.
ITALIAN CALZONES
~Sent in by: Larry, Ontario, Canada
1 3/4 to 2 cups flour
1 package active dry yeast
2/3 cup warm water (115° to 120°)
4 tablespoons olive oil
1/2 pound bulk pork sausage
1 large onion, chopped (1 cup)
1 7 1/2-ounce can tomatoes,
cut up
1/3 cup tomato paste
1 2 1/2-ounce jar sliced mush-
rooms, drained
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1 cup shredded mozzarella cheese
(4 ounces)
1 slightly beaten egg
1 teaspoon water
In a small mixer bowl, combine 2/3 cup of the
flour, the yeast and 1/2 teaspoon salt. Add the
warm water and oil. Beat with an electric mixer
on low speed for 1/2 minute, scraping bowl
frequently. Beat 3 minutes on high speed. Stir
in as much remaining flour as you can mix in
with a spoon. Turn out onto lightly floured sur-
face. Knead in enough remaining flour to make
a moderately stiff dough that is smooth and
elastic (6 to 8 minutes total). Cover; let rise
in warm place until double (about 1 hour)
Meanwhile, cook sausage and onion until meat
is browned and onion is tender. Drain. Add
undrained tomatoes, tomato paste, mushrooms,
basil and thyme. Cook, uncovered, about 10
minutes or till thickened. Remove from heat.
Divide dough into 4 pieces. Cover. Let rest
10 minutes.
On a lightly floured surface roll each piece of
dough into a circle 8 inches in diameter. Place
the circles on greased baking sheets and spoon
1/4 cup meat mixture onto half of each circle.
Sprinkle with 1/4 cup mozzarella cheese. Com-
bine the egg and 1 teaspoon water. Moisten
edge of dough with egg mixture. Fold dough
in half; seal edge by pressing with tines of a
fork. Brush the remaining egg mixture over the
top of the dough.
Bake in a 375° over about 25 minutes or till
crust is golden brown.
Makes 4 servings.
BEEF STROGANOFF SANDWICHES
~Sent in by: Johnny, LA
1 loaf French bread, cut in half lengthwise
1 pound (450 g) ground beef
1/4 cup (60 ml) finely chopped onion
1 cup (240 ml) dairy sour cream
1 T (15 ml) milk
1/4 cup (60 ml) chopped parsley
1/2 teaspoon (2.5 ml) salt
1/8 teaspoon (.63 ml) pepper
1 teaspoon (5 ml) Worcestershire sauce
1-1/2 cups (360 ml) shredded cheese (6 oz/168 g)
Brown beef with onion; drain. Stir in sour cream, milk, parsley,
salt, pepper and Worcestershire sauce. Heat but do not let boil.
Wrap bread in foil and heat for 10 minutes in 375 F (190 C) oven.
Then spread meat mixture over cut sides of bread. Sprinkle with
cheese, place on baking sheet, and return to oven for 5 minutes,
or until cheese melts. Slice as is and serve open face, or place the
two halves together and slice into individual sandwiches.
Makes 4-6 servings
PUDDING COOKIES FOR KIDS
~Sent in by: Linda, CA
1 cup of bisquick
1 small package, instant pudding any flavor
1/4 cup of vegetable oil
1 egg
4 oz. chocolate chips, raisins, nuts, coconut or 1/3 cup of peanut
butter
Oven to 350. Mix bisquick, pudding, oil, and the eggs. Stir in the
desired addition and roll into balls. Flatten with glass that has been
dipped into sugar. Bake until done.
ARMENIAN KUFTA PEDAS
(Pita bread filled with bulgur-
and-lamb meatballs.)
~Sent in by: Larry, Ontario, Canada
1 pound ground lamb
1/2 cup finely chopped onion
1/4 cup finely chopped green
pepper
1/3 cup finely snipped parsley
1/2 teaspoon dried mint, crushed
1/2 cup bulgur
1/2 teaspoon salt
6 cups chicken broth
3 large pita rounds, halved,
crosswise
cucumber slices
cilantro (optional)
tomato slices (optional)
plain yogurt
In a medium skillet, combine 1/4 pound lamb,
1/2 cup of the onion, and the green pepper;
cook until meat is brown, stirring often to
break up meat. Drain well. Stir in 4 table-
spoons of the parsley, the mint and 1/8 tea-
spoon pepper. Cool.
Meanwhile, cover the bulgur with cold water;
let stand 10 minutes. Drain well.
Combine drained bulgur, remaining lamb, re-
maining onion and remaining parsley; stir in
salt and a dash of pepper. Divide uncooked
lamb mixture into 18 portions. Shape each
portion around 2 teaspoons of cooked lamb
mixture to form meatballs.
In a Dutch oven heat the chicken broth to
boiling. Add the meatballs and simmer, un-
covered, for about 10 minutes. With a slot-
ted spoon, remove the meatballs from broth.
Cut each meatball in half.
Place six meatball halves and a few cucumber
slices in each pita pocket. Garnish with cilan-
tro, tomato and additional cucumber slices.
Pass yogurt to spoon into pockets.
Makes 6 servings.
HERBED ZUCCHINI
~Sent in by: Johnny, LA
4 slices bacon
1/2 cup (120 ml) chopped onion
1/2 cup (120 ml) chopped celery
1 7-1/2 oz (210 g) can tomatoes, cut up
1 T (15 ml) snipped parsley
1/4 teaspoon (1.25 ml) dried sage, crushed
1/4 teaspoon (1.25 ml) dried summer savory, crushed
1/4 teaspoon (1.25 ml) dried oregano, crushed
1/8 teaspoon (.63 ml) pepper
3-1/2 cups (840 ml) sliced zucchini (about 3 medium)
1/3 cup (80 ml) grated Parmesan cheese
In a skillet cook bacon till crisp. Drain bacon, reserving 2 T (30 ml)
of the drippings in skillet. Crumble bacon; set aside.
Cook chopped onion and celery in bacon drippings till tender but
not brown. Stir in the undrained tomatoes, the parsley, sage,
savory, oregano and pepper. Add sliced zucchini. Bring vegetable
mixture to boiling; reduce heat. Cover and cook about 10 minutes
or till zucchini is crisp-tender, stirring occasionally. Sprinkle with
Parmesan cheese and crumbled bacon.
Makes 4 to 6 servings.
MOM'S FREEZER CABBAGE SLAW
~Sent in by: Vida, OH
1med. head cabbage, shredded to suit you
2 tsp salt. Mix well and let stand 1 hour. Drain well. Can rinse in cold
water if desired.
Add 1 med carrot, peeled and shredded fine
1 small green pepper minced
2 tbsp grated onion
Mix and toss till well blended.
Combine : 1 cup vinegar
1/4 cup water
2 cups sugar (can start with less but we like a sweet
slaw)
1 tsp celery seed
1 tsp mustard seed
Bring to a boil and boil 1 minute. Cool slightly.
Toss well and be sure all veggies are soaked. Portion into ziplock bags
and express air. Freeze until wanted. Unused portions can be refrozen,
if needed. Can be packed in freezer boxes if desired.
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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!
HADDOCK FILLETS WITH
FENNEL AND CELERY
~Sent in by: Larry, Ontario, Canada
(Serve with puréed squash and
a Boston lettuce salad to make
a lean and fast meal)
2 tablespoons unsalted
butter
2 tablespoons minced
shallots
1 1/2 pound haddock
fillets
1 cup julienne fennel
1 cup julienne peeled
celery
2 tablespoons lemon
juice
2 tablespoons dry white
wine
salt, pepper and paprika
Grease baking dish large enough to hold fillets
in a single layer with 2 tablespoons of the but-
ter; sprinkle with shallots. Place fillets on top;
sprinkle with fennel and celery. Combine lem-
on juice and wine; pour over fish. Dot with re-
maining butter; sprinkle with salt, pepper and
paprika to taste. Bake in 375-degree oven for
20 to 25 minutes or until fish flakes easily.
Makes 4 to 6 servings.
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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.
SPICY SHRIMP WITH GREEN BEANS
From the Reynolds Wrap® Kitchens
2 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty
Aluminum
1/2 pound medium raw peeled and de-veined shrimp
Salt and pepper
1 cup chunky salsa
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup frozen whole green beans
Italian seasoned grated Parmesan cheese
PREHEAT oven to 450°F OR grill to medium-high. Spray foil with nonstick
spray.
CENTER one-half of shrimp on each sheet of Reynolds Wrap Everyday Heavy
Duty Aluminum Foil. Sprinkle shrimp with salt and pepper. Combine
salsa, garlic powder and red pepper flakes; spoon mixture over shrimp.
Arrange green beans beside shrimp.
BRING up foil sides. Double fold top and ends to seal packet, leaving
room for heat circulation inside. Repeat to make two packets.
BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12
minutes in covered grill until shrimp is no longer translucent.
Sprinkle with Parmesan cheese before serving.
SERVING SUGGESTION: Serve with hot cooked spaghetti, if desired.
Number of Servings: 2
Nutrition Information: calories 229
grams fat 3
% calories from fat 12
milligrams cholesterol 172
milligrams sodium 1827
grams carbohydrates 22
grams fiber 6
grams protein 29
Enjoy!
Maggie
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freedom of selection. In other words, what I say goes here...
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"I enjoy to contribute to several recipe sites and newsletters of
acclaim and as a Principal Dancer/Ballet master, (currently with Royal
Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
informative as well as the weekly riddle, (A popular entry!) So come and
enjoy these weekly International Newsletters as well as check out the
Food Trivia. See you all here, your friend, Martin."
To subscribe, send an email to:
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Want to join the recipe list of a fellow reader, Judy, in Canada?
Just visit the following URL:
http://get-me.to/JudysRecipes
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