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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Happy Canada Day to all our snowbirds in Canada. Have a piece of birthday cake for us! In the good old USA we'll celebrate our own "birthday" on Independence Day, July 4th. It is hard to believe July is here already, and since the first falls on a Wednesday, there's nothing nicer than hearing from our pal Patricia in Charlevoix, Michigan. She's got some treasures for you in this issue (who said 'one man's junk is another man's treasure'? Does that apply to food, too?).

It is just a few weeks from now when some of us meet up for our annual gathering. This year it has been dubbed the Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There is one slot left for the beach house, so get with me ASAP if you're thinking of attending. The web site has been updated to detail the trip. You'll find contact email addresses there, too.

The new Monthly Theme topic is announced in this issue. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

We'll see you here again on Sunday, God willing, when we'll feature recipes submitted in our past Monthly Theme topic of "Cheese, Please!". Here's Patricia...


If indeed it has been determined Junk food is not all that healthy, then the following recipes would give a hissy fit to all cardiologists. But, heck,  junk food tastes good and who among us can resist a yummy jelly donut filled to oozing, or a plate of brownies and a bowl of popcorn while watching the final episode of Guiding Light. Any soap watchers out there? Supposedly, in September, Guiding Light is finally ending it's title as Longest Running Soap. But, once again I'm off track, so here comes calories, carbs, and lots of cholesterol.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

HOW GIRLS MAKE S'MORES --
(1) Place Hershey bars on graham crackers.
(2) Toast marshmallows.
(3) Place toasted marshmallows on Hershey bars to melt chocolate.

HOW BOYS MAKE S'MORES --
(1) Eat Hershey bars.
(2) Eat marshmallows.
(3) Throw graham crackers at other boys



INDIANA TWINKIE KING

People who dismiss Twinkies as just another junk food haven't talked to 89-year-old Lewis Browning, who has eaten the golden cake with the fluffy filling most every day since 1940, munching over 23,000.

The Shelbyville, Ind., man remembers the first Twinkie he ever tasted. It was 1936, and "I bought it at a little old grocery store over the corner from my house. They cost a nickel."

When Browning hauled milk seven days a week, his workday started at 3 a.m., so he'd assuage his hunger with a stop at one of the small stores that dotted the Indiana countryside. He'd alternate between Twinkies, which once had banana filling, and their sister snack, Hostess cupcakes, still recognized for their signature white squiggle across the chocolate frosting. His milk truck required two hands to steer.

"I had them chocolate cupcakes all over me, so I went to Twinkies altogether."

During World War II, bananas were hard to come by, so in 1945 Twinkies went to vanilla cream frosting, and Browning went along. Now that he's retired he starts each day with one. "For breakfast I have a Twinkie, a glass of milk and a banana," he said.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For some people, every day is Junk Food Day, for some, it is a guilt free day to enjoy their favorite junk food. French fries, burgers heaped with cheese and toppings, elephant ears at the the local fair. For others it might be a decadent sundae from the local dairy stand, a bowl of chips and dip, the tempting chocolate bar.

Junk Food - nutritionists will say its any food that contains very little food value as well as foods high in salt, fats and sugar - all that good stuff that really tickles the palate and the tummy. Course it also increases the tummy and is food Mom considers bad and would quickly say "I told you so.

July 21st, Junk Food Day, a time to eat anything you want, when you want BUT, just remember, on the 22nd go back to that healthy diet.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

I seriously doubt if anyone can say, with a straight face, that there is such a thing as "healthy" junk food. But heck, when you've got kids or grandkids in the car, it's a bit difficult to pass by McD's, Burger King and the other fast food stops. Push the devil off your shoulder and choose wisely from the menu. For example:

Going for breakfast - Sausage, cheese and egg, 625 calories, better choice - breakfast burrito, 260. Black coffee of course :)

A burger with cheese goes as high as 640 calories while a plain burger contains a mere 255.

6 pieces of Chicken nuggets count up to 280, while an order of 4 grilled chicken strips is a hundred less.

Chocolate milk shake or large soft drink? At some spots 470 for the shake and 380 for the soda. Might be better to stick with water

Add a small order of French fries to the above and the calorie count can go up 240 calories. Ore Ida fries cooked at home drop the count in half.

Mexican food tempting your taste buds? Beef burrito, 525, while a small taco salad with burger and cheese only 280.

Pizza sauce, stuffed crust and gooey cheese to hard to resist? A personal pan pizza with Pepperoni 675 calories, or Veggie lovers - 375,

An ice cream cone on the way home? Soft ice cream 340 for a regular cone,

Craving for Chocolate - skip that 270 calorie Snickers (my favorite)for a Peppermint Pattie and almost half the calories.

Going to the fair - elephant ears, 300 calories, cotton candy, fluffed up with air, 100.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: "Crazy for Crockpot" Recipes

I caught on rather late to the crockpot-slow cooker craze of the 70's. Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month. We certainly use ours especially when the outdoor temperatures hover in the 100's. I have gathered great recipes along the way and over the years. I'll bet you have, too. Let's share some of those great crockpot and slow cooker recipes in this Monthly Theme. Don't forget there's more to crockpot cooking than meat and potatoes! Soups, casseroles, and wonderful desserts have found a home in today's crockpot cache. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your "Crazy for Crockpot" Recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Crazy for Crockpot. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Crazy for Crockpot.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Crazy for Crockpot has a deadline of July 31, 2009, and will be posted on August 9, 2009.

Please use this email link to submit a recipe for theme recipes: Crazy for Crockpot
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

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Creation in a Way You've Perhaps Not Heard it

**In the beginning, God created the Heavens and the Earth and populated the Earth with broccoli, cauliflower and spinach, green and yellow and red vegetables of all kinds, so Man and Woman would live long and healthy lives.

**Then using God's great gifts, Satan created Ben and Jerry's Ice Cream and Krispy Creme Donuts. And Satan said, "You want chocolate with that?" And Man said, "Yes!" and Woman said, "and as long as you're at it, add some sprinkles." And they gained 10 pounds. And Satan smiled.

**And God created the healthful yogurt that Woman might keep the figure that Man found so fair. And Satan brought forth white flour from the wheat, and sugar from the cane and combined them. And Woman went from size 6 to size 14.

**So God said, "Try my fresh green salad." And Satan presented Thousand-Island Dressing, buttery croыtons and garlic toast on the side. And Man and Woman unfastened their belts following the repast.

**God then said, "I have sent you heart healthy vegetables and olive oil in which to cook them." And Satan brought forth deep fried fish and chicken-fried steak so big it needed its own platter. And Man gained more weight and his cholesterol went through the roof.

**God then created a light, fluffy white cake, named it "Angel Food Cake," and said, "It is good." Satan then created chocolate cake and named it "Devil's Food."

**God then brought forth running shoes so that His children might lose those extra pounds. And Satan gave cable TV with a remote control so Man would not have to toil changing the channels. And Man and Woman laughed and cried before the flickering blue light and gained pounds.

**Then God brought forth the potato, naturally low in fat and brimming with nutrition. And Satan peeled off the healthful skin and sliced the starchy center into chips and deep-fried them. And Man gained pounds.

**God then gave lean beef so that Man might consume fewer calories and still satisfy his appetite. And Satan created McDonald's and its 99-cent double cheeseburger. Then said, "You want fries with that?" And Man replied, "Yes! And super size them!" And Satan said, "It is good." And Man went into cardiac arrest.

**God sighed and created quadruple bypass surgery. Then Satan created HMOs.



DIET, TRY IT, PFFFFT

"If It tastes good, don't eat it"
those words made me think.
Seems my diet's not the best
and my waistline doesn't shrink

But all that goes upon my plate
Are foods my hungry soul finds great.
I just can't throw away my needs
to swallow grass and pumpkin seeds

No steak, no burger, or chicken skin
Not if you want your body thin
No pie, or cake, nor cookies yummy,
Seems calories head right to hips and tummy.

We come in all sizes short, tall and round
Pear shape, apple shape, even straight up and down
Twiggies too slim, Miss Piggy too stout
Just who determines what dietings about

I'm grown up plus and I firmly relate
It's my time to dictate what goes on my plate.
I'll cut down on portions, count a calorie or two
And enjoy what I'm eating, chew by chew

~Anon

bareMinerals now on Beauty.com!

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BAKED POTATO CHIPS

Pam spray olive oil
1 Russet baking potato - (about 8 oz) scrubbed
1 teaspoon crumbled dried rosemary (optional)
Salt to taste

Spray two baking sheets lightly with some of the oil. Using a mandoline (julienne slicer) or hand-held slicing machine slice the potatoes crosswise 1/8-inch thick and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake in a preheated 375 degree oven for 25 to 30 minutes or until they are golden throughout. (They will brown at different rates.) Transfer them to paper towels and sprinkle them with salt and rosemary, if desired, while they are still hot.

This recipe yields about 30 chips.

Source: Food Down Under


ZESTY POTATO SKINS

6 medium red potatoes, baked (about 1 1/4 pounds)
Vegetable oil spray
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces fat-free or low-fat cottage cheese, undrained
1/2 teaspoon grated lime zest
1 1/2 tablespoons fresh lime juice
1 teaspoon dried chives
1/4 teaspoon chili powder
24 black olive slices (4 large olives)

Cooking Instructions

Preheat the oven to 450°F.

Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut the skins into quarters. Lightly spray the insides of the skins with vegetable oil spray.

In a small bowl, combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle the mixture evenly on the insides of the potatoes. Place the skins with skin side down on a baking sheet.

Bake for 15 to 20 minutes, or until lightly browned.

Meanwhile, in a food processor or blender, process the remaining ingredients except the olives until smooth.

Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.

Serves 8

Nutrition Analysis (per serving)
73 Calories, 0.5 g Total Fat, 0.0 g Saturated Fat, 0.0g Trans Fat, 0.0g Polyunsaturated Fat,
0.0 g Monounsaturated Fat, 1 mg Cholesterol, 0.0 mg Sodium, 14 g Carbohydrates, 1 g Fiber,
2 g Sugar, 5 g Protein.
Dietary Exchanges
1 starch, 1/2 very lean meat


TOP HAT PIZZA

1 7-to 7-1/2-inch round piece whole-wheat pita or pocket bread
3 tablespoons prepared pizza sauce
1/4 green or red bell pepper
1/4 small onion
1/8 teaspoon dried Italian herb seasoning
1/2 ounce part-skim mozzarella cheese (2 tablespoons grated)
1/2 teaspoon grated Parmesan cheese

Peel and chop onion. Measure out 2 teaspoons and set aside. (Save the rest to use in another recipe.) Rinse bell pepper and place on cutting board. Remove seeds and white pith from inside the pepper. With small, sharp knife, chop bell pepper. Measure out 1 tablespoon and set aside. (Save the rest to use in another recipe. Grate cheese if it is not pre-shredded

Preheat oven to 400 degrees F. Using kitchen scissors cut out a circle from top layer of the pita bread, leaving 1 inch of top all around to form an edge or border. Same cut-out circle.

Place bottom of pita on cookie sheet or baking sheet. Using oven mitts, put on middle rack in hot oven. Bake 5 minutes. Carefully remove from oven and place pan on wire cooling rack. Cool slightly. Place cooled pita on cutting board. Using small spatula or spoon, spread pizza sauce evenly on top and also under the edge of the pita bread. Sprinkle bell pepper, onion, Italian seasoning, and mozzarella cheese evenly on top of sauce. Top with reserved circle of pita bead to form a "hat." Return completed pizza to cookie sheet or baking sheet. Bake in hot oven for 8 to 9 minutes. Sprinkle with Parmesan cheese and let stand a few minutes. Place pizza on cutting board. Cut in half with kitchen scissors, small knife, or pizza cutter. Serve hot.

Serves 1

Source: American Heart Association Kid's Cookbook


SHAKE IT UP CHICKEN NUGGETS

1-3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan cheese
3 tablespoons margarine
1/4 cup low-fat buttermilk
1/4 teaspoon ground black pepper
2 boneless, skinless chicken breasts (approximately 1 pound)

Preheat oven to 450 degrees F. Measure stuffing mix into resealable plastic bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag. Open bag and add Parmesan cheese. Reseal bag and shake to mix thoroughly. Melt margarine and place margarine, buttermilk, and pepper in medium shallow bowl. Stir well with spoon. Set aside.

Rinse chicken breasts and pat dry with paper towels. Cut chicken with small, sharp knife into 16 chunks of the same size. (Each chicken breast should give you 8 chunks or pieces.) Dip each chicken chunk into buttermilk mixture, covering all sides. Let extra buttermilk mixture drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag tightly and shake until chicken pieces are evenly coated with crumbs.

Place coated nuggets on an ungreased baking sheet. Repeat with remaining chicken chunks.

Place baking sheet in oven. Bake nuggets 4 minutes. Remove pan from oven. Using tongs, turn over each nugget. Return to oven and bake 4 to 5 minutes, or until medium golden brown. Remove pan from oven. Using tongs, remove nuggets to platter or plates. Serve nuggets immediately. Place a small bowl of your favorite dipping sauce nearby, if you like.

Serves 4; 4 nuggets per serving

Source: American Heart Association Kid's Cookbook

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

STRAWBERRY SHAKE
(Makes 1 serving)

1/3 cup (47 g) frozen low-fat, sugar-free vanilla yogurt
ј cup (40 g) crushed ice
ј cup (60 ml) skim milk
6 large fresh strawberries, stemmed and cut in half
ј teaspoon (1.25 ml) vanilla extract

In a blender, combine the frozen yogurt, crushed ice,and milk, turning the machine off and on several times until blended, about 1 minute. Add the strawberries and vanilla. Blend for another 30 seconds, until strawberries are finely chopped. Pour into a tall glass and serve with 2 straws, if desired.

Per serving: 114 calories (4% calories from fat), 5 g protein, trace total fat (0.1 g saturated fat), 23 g carbohydrate, 1 mg cholesterol, 66 mg sodium


CARAMEL CRUNCH POPCORN

Plain air popped popcorn about 1 cup unpopped
granulated sugar
stick margarine
light corn syrup
vanilla extract

Cover 2 baking sheet with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.

In a medium nonstick skillet, combine sugar, margarine and syrup. Bring to a boil over medium heat, stirring constantly, about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color. Do not overcook or the caramel will brown and burn. Remove from heat, slowly stir in the vanilla. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.

Calories 109, from fat 44, Saturated fat 1g, cholesterol 0mg, sodium 63mg, carbohydrates 17g, dietary fiber 1g, sugar 12g.
Dietary Exchange - 1 carbohydrate - 1 fat


NACHOS

4 cups low fat baked tortilla chips
1 cup grated cheddar cheese - extra sharp
2 tablespoons canned green chilies, chopped
1 medium tomato, finely chopped
Sliced black olives
2 tablespoons cilantro

Preheat the oven to 400 degs. Spray a large baking sheet with nonstick cooking spray. Scatter tortilla chips evenly over the sheet, sprinkle evenly with cheese and green chilies and broil until the cheese melts. Top the nachos with chopped tomato, olives, and cilantro. Serve immediately

Saturated fat 4g, cholesterol 20mg, sodium 319mg, carbohydrates 18g, dietary fiber 3g, sugar 1g, protein, 7g.
Dietary Exchange: 1 starch-1 lean meat - 1 fat

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CHICKEN NUGGETS

Ѕ pound boneless chicken
3 ounces Ritz crackers
1/8 cup mayonnaise

Oven 400 degrees. Cut chicken into bite-size pieces and coat with mayonnaise. Grind crackers into fine crumbs and place in a large baggie. Add coated chicken and shake until all pieces are well coated. Put chicken into baking dish and bake at 400 degrees for 1/2 hour.


BEEF & CHEESE BURRITO

2 -pre-packaged Shredded beef and cheese burrito  
6 ounces Enchilada sauce
4 tablespoons shredded cheese
Black olives - 4 for each

Place burritos in baking dish. Cover with enchilada sauce. Top with shredded cheese. Sprinkle with black olives. Bake for 10-15 till cheese is brown and bubbly and internal temperature is 170 degrees.


BUTTERMILK BATTERED ONION RING DIPPERS
 
12-Onion Rings (frozen, buttermilk battered)
4 ounces BBQ sauce, for dipping
4 ounces Ranch Dressing, for dipping
4 tablespoons shredded cheese

Cook onion rings as instructed. Place in the middle of serving Plate. Place dipping sauces next to onion rings. Garnish with shredded cheese. Serve & enjoy.

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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