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This is the actual ezine that was delivered to readers on June 22, 2010.

Be Nice--Nice Is Good
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      Joe Barkson's
      WORLDWIDE RECIPES

      Back to Doing Things the Old Way
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This Week's Theme: Favorite Ingredients - Bacon

Today's Recipe: Navy Bean and Bacon Soup

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       TODAY'S SPONSORS
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Many thanks to Lyllis Friest for subscribing to the PLUS
Edition, and to Patricia Koss for a generous donation.

Amazon.com - Please support your favorite recipezine by
using this link for all your purchases from Amazon.com:
http://www.wwrecipes.com/amazon.htm

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DONATE
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consider making a small donation to help keep it coming.
Any amount is welcome and is greatly appreciated.
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Please feel free to forward this message in its entirety to as
many people as you like. All I ask is that you encourage them
to subscribe at http://www.wwrecipes.com
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FOOD FUNNY
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Here's a time-saving tip from David Schronce:

To save hours off the drudgery of cleaning the oven, just
unscrew the light bulb.

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       QUIZINE QUESTION
       Cynthia MacGregor, Editor
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What is stuffed pizza?

Subscribers to the PLUS Edition will receive the answer to
today's Quizine Question. For complete details please see
http://www.wwrecipes.com/plus.htm

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       A WORD FROM THE CHEF
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Thanks to the many readers who took a moment from their
busy days to write and tell me how glad they are that I have
gone back to the old way of delivering the contents of your
favorite recipezine by email rather than posting it to the website.
As I believe I told them all individually, I really appreciate the
feedback.

There were a handful of readers who bemoaned the demise
of the archives where they could peruse recent back issues
at their leisure. My guess is that these readers are relatively
new to Recitopia and weren't immediately aware that email
delivery makes and online archive completely unnecessary. I
am sure they will understand this better when they realize they
can save every ezine for as long as they like in its email format,
and depending on which email program they use, they will
probably have a much better way of searching those back
issues for specific recipes than they could in any online archive.
I'll just try to be patient and hope that they eventually come
around to this way of thinking.

While I'm practicing being patient, allow me to let readers of
the free edition in on another piece of good news: effective
right now, subscribers to the free edition have free and unlimited
access to the Bulletin Board, so if you are looking for a recipe,
or need some travel tips, or are in need of advice or insight on
just about any subject, you now have access to thousands of
brilliant and extremely nice people all over the world. Just see
the instructions at the beginning of the Bulletin Board section
below.

The best just keeps getting better and better. How the heck
do I do it?

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TODAY'S RECIPE
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Today's recipe is an easy version of a classic American soup.

Navy Bean and Bacon Soup

1 lb (450 g) dried navy beans
8 cups (2 L) water
1 lb (450 g) bacon, diced
2 large onions, diced
3 ribs celery, diced
8 cups (2 L) chicken, beef, or vegetable stock
1 bay (laurel) leaf
A pinch ground cloves
Salt and freshly ground pepper to taste
1 can (16 oz, 454 g) chopped tomatoes with their juice

Combine the beans and water in a large pot and bring to a boil
over high heat. Boil for 10 minutes, cover the pot, remove from
the heat, and allow to sit for 1 hour. Meanwhile, cook the bacon
in a large skillet until golden brown. Remove all but about 1/4
cup (60 ml) of the fat and add the onions and celery. Saute for
about 10 minutes, stirring frequently. Drain the beans and
combine with the stock in a large pot. Add the bacon mixture,
bay leaf, cloves, salt, and pepper and bring to a boil. Reduce
the heat and simmer covered for 90 minutes, until the beans
are tender. Stir in the tomatoes with their juice and simmer an
additional 30 minutes. Serves 6 to 8.

Today's Second Recipe: Russian Millet and Bacon Soup (Kulesh)

Subscribers to the PLUS Edition will receive the second recipe.
For complete details please see http://www.wwrecipes.com/plus.htm

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RECIPE COLLECTIONS
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Thousands of recipes in dozens of categories, free and available
whenever you need them.

http://www.wwrecipes.com/collections.htm

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       BONUS RECIPES
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Subscribers to the PLUS Edition will also receive the following
recipes from the Worldwide Recipes Archives:

   - Grilled Ham Steaks with Bourbon Glaze
   - Kansas City-Style Ribs
   - Mussel Brose

Please see http://www.wwrecipes.com/plus.htm for details.

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READER REVIEW
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Reader Tonya Sarina writes:

I have long been a fan of good quality hand-held squeezers for
juicing all kinds of citrus. I recently found the best one yet - it
does a great job of producing juice and even my 11-year-old
daughter can make it work without extreme force.

http://www.amazon.com/exec/obidos/ASIN/B002XOB0P0/worldwiderecipes

Tell us about your favorite cookbook, kitchen tool, or gourmet
food by sending a brief review to mailto:Review@wwrecipes.com
And please don't forget to include the link to Amazon.com or
the ISBN or ASIN number.

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       KITCHEN TIP
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Thanks to reader Neil in Scottsdale, Arizona for today's helpful
hint:

When making hot cereal for ourselves or our guests we like
to have blueberries (or other frozen fruit) mixed in. Most hot
cereals call for a minute of two of 'let stand' after you turn off
the heat. In order to avoid the extra step of having to thaw or
heat the fruit separately, during this standing period we put
in a half cupful of frozen fruit for every two servings and stir it
in. This not only thaws the berries but it also cools down the
very hot cereal so it is ready to eat upon serving. Dive in!

If you have a handy solution to a common kitchen problem,
please send it to mailto:Tips@wwrecipes.com

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       CULINARY CHRONICLES
       Karlis Streips, Editor
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Street of Bad Cooking

What do you know about the Holy Crusades of the Middle Ages?
Are you more inclined to be serious about them, or are you more
likely to think of the legendary Monty Python sketch about the
Spanish Inquisition and its fluffy pillows?...

Subscribers to the PLUS Edition receive the complete Culinary
Chronicle delivered conveniently by email every day. Please see
http://www.wwrecipes.com/plus.htm for details.

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       THE PEN-PAL FORUM
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Subscribers to the PLUS Edition share recipes - and more -
in the Pen-Pal Forum. Today's Pen-Pal recipes include:

   - Slow Cooked Wine and Garlic Pot Roast
   - Haloumi and Avocado Salad
   - Watermelon Ice Cubes
   - Bacon-Wrapped Dates

Please see http://www.wwrecipes.com/plus.htm for details
on subscribing to the PLUS Edition.

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ASK THE CHEF
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Sandi Whipple of Crestview Hills, Kentucky asks: I sometimes
come across a recipe that I want to try that calls for beer. I'm
never sure if I should use the beer right out of the can with foam,
or open it and allow it to go flat before I use it. The recipes never
say. Is there a difference in the end result?

The Chef answers: Use the beer right out of the can or bottle.
Most recipes that call for beer are stews, soups, and braised
dishes, and the carbonation will be released as the beer boils
so you could use flat beer for these, but some bread recipes
require the leavening provided by the carbon dioxide in the beer,
so freshly opened beer is best to use here.

Send your questions on any topic, no matter how serious or silly,
to mailto:AsktheChef@wwrecipes.com - I can't answer them all,
but I'll publish one every day whether I know the answer or not.

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THE BULLETIN BOARD
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Post a request or announcement on any subject except goods
or services for sale to mailto:Bulletin-Board@wwrecipes.com

Please reply directly to these readers if you can help them find
the recipe they are looking for. They will appreciate it, and you
might make a new friend.

From: Judy (email address withheld for publishing on the web)
I'm totally hooked on lemon pepper but am having a really tough
time finding any that isn't loaded with salt too. Do any of you
know of a good source for low-sodium lemon pepper? Thanks!

From: Laurel (email address withheld for publishing on the web)
I got a good buy on pork chops and am looking for a recipe
that doesn't use gravy. My husband is gluten intolerant.

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THE LAST MORSEL
Barbara Forsythe, Editor
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At first, a man will think it no shame to get drunk once a year,
on his birthday; he marries, and lest he should be thought to
pay less regard to the birthday of his wife than his own, gets
drunk on that day also; he becomes a father, and as if children
brought nothing but cares with them, he drowns the remembrance
of every addition to his family in wine. Then there are friends'
birthdays and great men's birthdays, and great public occasions,
all of which he must assist in celebrating; till at length, there
is scarcely a day in the year which does not furnish its apology
for an anniversary debauch. What was an occasional indulgence
becomes a uniform habit... its paroxysms returning till its victim
is destroyed.

Reuben & Sholto Percy, from "The Percy Anecdotes"
http://www.amazon.com/exec/obidos/ASIN/0543875628/thelastmorsel-20

Please address your comments regarding "The Last Morsel" to
editor Barbara Forsythe at mailto:Barbara@wwrecipes.com

For an archive of all Morsels published in Worldwide Recipes,
plus Weekend Morsels for insatiable foodies, please visit Barbara's
website at http://www.thelastmorsel.com/

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SUBSCRIPTION INFORMATION
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To subscribe, unsubscribe, or change your email address, go
to http://www.wwrecipes.com/contact.htm

Problems? Contact the Chef at mailto:TheChef@wwrecipes.com

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(c) Copyright 2010 by Worldwide Recipes. All rights reserved.
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