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Hot News from Soup Central at E.D. Foods
           September 23rd, 2005
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      Over a MILLION site visitors
Over 80,000 subscribers to this newsletter

	     TABLE OF CONTENTS:
                    For
            All you wanted to know
             (And some you didn't)
                About Zucchini

A. Monthly Specials
B. What To Do When Zucchinis Take Over
        Pickled Zucchini Slices
        Zucchini Relish Recipe
C. Extra Large Zucchini Recipe Section
        Outrageously Good Zucchini Coleslaw
        Healthy Crunchy Zucchini Sticks
        Zucchini Salad Dressing
        Zucchini Patties
        Gruyere Zucchini Boats
        Harvest Chicken
        Zucchini Burritos
        Stuffed Zucchini
        Zucchini Quick Bread
        Zucchini Chocolate Orange Cake
        "Apple" Zucchini Pie
        Zucchini Brownies with Frosting
D. New People Pleasing Products
E. Zucchini Sites
F. Customer's Recipes Corner
        Vegetarian Zucchini "Crab" Cakes
        Tomato Stuffed Zucchini
G. Short and Sweet 
H. Quote of the Month
I. Have you Received your Sample yet?
J. Feedback needed - and Rewarded
K. Inspirational Poster Sayings for Real Life

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A. Monthly Specials
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Check all our monthly specials out at:

U.S. Customers:
http://www.ed-foods.com/special.html

Canadian Customers:
http://www.ed-foods.com/special_C.html

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B. What to do When Zucchinis Take Over
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The Best Zucchini Recipe

1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car

Directions: 
Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away
FAST before you are discovered!
http://www.grannyskitchen.com/zucchini/best.htm

Does this 'recipe' sound tempting to you? Are you already forming your getaway plan as you read this? If so, then you're probably one of the many who innocently planted a couple of zucchini plants, thinking you could easily use them all up...but now they're multiplying and you don't know what to do - neighbors are avoiding you for fear of being saddled with a bushel or two and friends are suddenly 'busy' all the time, hoping to avoid being invited over to another zucchini-themed dinner party. Well, don't worry, because we have some ideas to help you find uses for your overabundant zucchini crop.

Give 'em Away

Let's assume that you've already tried to pawn off as many of these feisty little things as you could to your family, friends, neighbors, co-workers and anyone else who stood still long enough for you to hand over a bag-full and run. But what about donating your excess garden veggies to people who would really appreciate it, such as a soup kitchen or a shelter. You may want to give them a call or drop by first to make sure they accept fresh produce donations, but most likely they will be thrilled to have fresh home-grown veggies to serve. 
If you have such a place to donate your extra zucchini, then this is really a win-win situation for everyone. You can feel good about providing fresh healthy food to those who might not get it otherwise, you get your kitchen (and friends!) back, and the shelter/soup kitchen gets to benefit from your wonderful gardening skills.

Freeze 'em

You may not want to ever see a zucchini again right now, but wait until a few months of winter have passed, and you may find yourself wistfully thinking of freshly baked zucchini bread or a yummy zucchini stir-fry. Well, with a few freezer bags, that dream can be a reality. Before you start freezing away though, you need to know what you will be doing with it when you de thaw it. Unlike some other fruits and veggies, zucchini should be frozen in the same state that you will later be using it - for example, if you plan on making a recipe that calls for 4 cups shredded zucchini, then you'll be freezing 4 cups of shredded zucchini. 

We'll go through the main freezing techniques (and related recipe uses) below, but no matter what you'll be doing with your frozen zucchini, remember to use a freezer-appropriate bag or container, and to label it with the freezing date and the recipe (if you have frozen it with a particular recipe in mind) or quantity (if you're not sure what you'll be doing with it yet - this will come in handy when you de thaw it, trust me!).

Grated: 
This method is the best if you'll be using your zucchini for baking purposes, such as zucchini bread or desserts (see our recipe section below for more ideas!). 

To freeze - Grate the required amount for a specific recipe, then steam blanch it in small quantities for 1-2 minutes until translucent. Pack in suitable container, leaving 1/2-inch head space. Cool by placing containers in cold water. Seal, label and freeze. (If watery when thawed, drain the liquid before using).

Sliced/Cubed/Wedged: 
These will be best for frying or using in casseroles.

To freeze - Wash and cut your zucchini as you want it when it thaws. Place in boiling water for 3 minutes - start timing immediately, don't wait for the boil to return. Cool immediately in cold water, drain and freeze. 

If you will be breading and frying your zucchini, you can save time by doing the following instead: Wash, peel and cut your zucchini (peeling allows the breading to stick to all sides). Moisten the zucchini slices/sticks in  water and then bread with a combination of cornmeal, salt and pepper (or your own breading). Lay the breaded zucchini onto a cookie sheet covered with wax paper and freeze. Once they are frozen, place them in your freezer container, label, seal and freeze. When you are ready to use them, you won't need to thaw them first - just fry and enjoy!

Whole:
To freeze - Poke a couple of holes in the zucchini with a fork. Microwave for 2 minutes. This will release some of the juices and prevent your zucchini from turning soggy while it's frozen. Rinse the zucchini and place in a freezer container. label, seal and freeze.

Preserve 'em

That's right - you can pickle or can your zucchini for long-lasting zucchini fun! If you're unfamiliar with canning/preserving, you can read our previous newsletter on preserving fruits and veggies at:
http://www.ed-foods.com/freezingproduce.html#D

Pickled Zucchini Slices
This is just one recipe for pickling zucchini - you can find more online by searching 'pickled zucchini' or any variation. This recipe is by Chef Sally Wise found on www.abc.net.au

6 zucchini (medium is good)
3 onions
3 capsicums (red look best in the jar)
1/2 cup salt
water
3 1/4 cups white vinegar
2 cups sugar
2 tsp curry powder
1 tsp celery seed
1 tsp mustard seed

1. Cut the veggies into 1/4 inch slices. Sprinkle with the salt, then cover with water, making sure all the vegetables are submerged. Leave 5 hours, then drain.

2. In a large pot, bring to boil the vinegar, sugar, curry powder, celery seed and mustard seed. Add the well drained veggies and just bring back to a boil.

3. Immediately remove the veggies into sterilized jars, pour the vinegar mixture over and then seal.

Zucchini Relish Recipe
This recipe yields 10 pints and if you're familiar with canning, this is a great way to use up those extra zucchini. This recipe was taken from the Ball Blue Book of Preserving

12 cups shredded zucchini, core but do not peel (about 5 medium)
3 large onions, finely chopped 
4 large green peppers, finely chopped
4 large red peppers, finely chopped
10 tbsp salt
8 cups sugar
10 tsp celery seed
5 tsp mustard seed

1. Combine zucchini, onion, green and red peppers, sprinkle with salt and cover with cold water. Let stand for 2 hours.

2. Drain and press out excess liquid. Add all remaining ingredients, bring to a boil and cook for 10 minutes. Pour hot mixture into hot jars, leaving 1/4 inch head space, adjust caps

3. Process 10 minutes in boiling water bath*

Disguise 'em

One redeeming quality about the zucchini is its versatility. You could literally eat them in every meal for weeks on end and never repeat the same recipe. This is a good option for those of you determined to eat every last zucchini. As there really are so many recipe options, I've extended our recipe section to give you as many ideas as possible. Our customer recipe section is also zucchini-themed, so read on and enjoy!

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C. Zucchini Recipes
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Finding different ways to cook zucchini can be a challenge - there's only so many times a week you want to eat grilled zucchini, and unfortunately, your zucchini supply usually outlasts this point by a bushel or two. So, give some of these recipes a try - the majority of them use zucchini in such a way that you won't even know it's in there!
For more great zucchini recipes, check out our ED Foods Zucchini Recipe section at:
http://www.ed-foods.com/cookbk11.html
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Outrageously Good Zucchini Coleslaw
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Just like the original recipe for our O.G. Coleslaw, this can be made either in the Creamy Style or Montreal Style.

Serves 8

2 cups coarsely shredded zucchini
2 cups shredded cabbage
1 med. carrot, shredded
2 green onions, sliced
1/2 cup thinly sliced radishes
3 tbsp Outrageously Good Coleslaw Mix

**Creamy Style**
5 tbsp light mayonnaise

**Montreal Style**
3 tbsp vinegar
1 tbsp olive oil

1. Drain zucchini by pressing it between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes.

2. In a small bowl, combine O.G. Coleslaw mix with either Creamy Style or Montreal Style ingredients and mix well. Pour over vegetables and toss well.

3. Cover and chill for at least 1 hour (for best results, leave in the fridge overnight).

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Healthy Crunchy Zucchini Sticks
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Serves 6

3 medium zucchini
1/2 cup of wheat germ
1/2 cup of finely chopped almonds
1/4 cup of grated Parmesan cheese
1/2 tsp of salt
1/4 cup butter, melted

1. Cut each zucchini lengthwise into fourths, then lengthwise into halves to form sticks. Cut each stick lengthwise into halves (each zucchini makes 16 sticks).

2. Mix wheat germ, almonds, cheese and salt in a plastic bag.

3. Roll about 8 zucchini sticks at a time in the melted butter until evenly coated. Lift with fork and place in plastic bag. Shake sticks in wheat germ mixture.

4. Lay on ungreased cookie sheet. Cook in 350 degree F oven until crisp and tender, about 15 minutes.

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Zucchini Salad Dressing
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Makes 2-3 cups

1 medium zucchini, peeled & sliced
1 large tomato, peeled & sliced
1 small cucumber, peeled & sliced
1/4 cup of chives, chopped
1 tablespoon of parsley, chopped
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of salad oil
1 tablespoon of lemon juice
1 tablespoon of vinegar

1. Put all ingredients in a blender and chop at high speed until vegetables are chopped very fine. Shake before serving.

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Zucchini Patties
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Makes 12 patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 grated parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tbsp olive oil

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side, until golden. Serve with either tomato sauce or sour cream.

Found on Allrecipes.com
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Gruyere Zucchini Boats
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Serves 6-8

4 medium zucchini, ends trimmed, and halved lengthwise
2 tbsp butter
1/2 cup chopped onion
1/2 cup finely chopped ham
1 envelope Leek Soup Mix
1 1/2 cups milk
1/8 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
1 1/2 cups grated Gruyere cheese

1. Preheat the oven to 400 degrees. Grease a 13 x 9 inch baking dish.

2. Put the zucchini in a large saucepan with water to cover and bring to a boil. Remove the zucchini from the water, drain and (when they are cool enough to handle) scoop the pulp from the center of the zucchini, leaving a 1/2-inch thick shell. Coarsely chop the pulp. Place the zucchini shells, skin side down, in the prepared dish.

3. To make the stuffing, melt the butter in a medium skillet over medium heat. Add the onion and cook it, stirring, until it is softened, 3-4 minutes. Add the zucchini pulp and ham and cook the mixture, stirring, for another 3-4 minutes. Add the soup mix and milk and bring the pot to a boil. Stir in the nutmeg and pepper and remove the pot from the stove.

4. Stuff each zucchini with some of the stuffing mixture and then sprinkle the cheese on top. Bake the zucchini until the cheese is golden, about 15 minutes.

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Harvest Chicken
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Serves 4

2 whole boneless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
Pinch hot pepper flakes
2 cups cubed zucchini
1 cup diced sweet red peppers
1/3 cup shredded mozzarella cheese
1 tbsp fresh basil (or 1 tsp dried)
1/2 tsp salt
1/4 pepper

1. In a large oven proof skillet, heat half the oil over medium heat. Cook garlic, onion and hot pepper flakes, stirring occasionally, for 3 minutes or until softened.

2. Add zucchini and red pepper. Cook, stirring often, for 3 minutes. Remove from heat. Stir in cheese, chopped basil, salt and pepper. Let cool slightly.

3. Using fingers, gently loosen skin from thick end of breasts to form a pocket, leaving skin attached at edges. Stuff half of the vegetable mixture into each pocket, patting to flatten slightly. Secure skin very well at edges with toothpicks.

4. In same skillet, heat remaining oil over medium heat. Cook chicken, skin side down, for about 3 minutes or until golden brown.

5. Turn chicken skin side up and bake at 375 degrees for about 30 minutes or until chicken is no longer pink inside. Halve breasts vertically. Garnish with fresh basil leaves.

Taken from Canadian Living 'Cooks Step by Step' cookbook.
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Zucchini Burritos
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3-4 medium zucchinis
1 red pepper (roasted) or pimentos
flour tortillas
1 tbsp olive oil
2 tsp chili powder
1 clove garlic, chopped
Enchilada sauce
1/4 - 1/2 cup grated cheese (this is an estimate. The kind and amount is according to your taste)

1. Cut the zucchini and roasted red pepper into match-sticks.

2. Heat olive oil in wok and add garlic and zucchini. Add the chili powder as the zucchini is being stir-fried. Add red pepper to the wok and briefly stir fry, until the vegetables heat through.

3. Assemble the burritos: Place 1 flour tortilla in the oiled baking dish. Spoon the veggie mixture into the middle of the tortilla and wrap, tucking both ends under burrito-style. Place the folded burrito seam-side down at one end of the baking dish. Repeat with remaining tortillas.

4. Bake for 5 minutes. Pour your favorite enchilada sauce over the burritos and sprinkle them with cheese. Bake for 5-10 minutes longer. 

Recipe Variations:
- You can add any other of your favorite burrito fillings, such as shredded chicken, ground beef, crumbled tofu or soy, refried beans, hot peppers, black beans or anything else that you want!

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Stuffed Zucchini
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Serves 6-8

4 zucchini 
1 green pepper, diced 
1 small onion, chopped
1 tbsp butter
1/2 lb ground beef
2 cups fresh corn
1 tomato, chopped
1 pimento, diced
1 egg, slightly beaten
1 cup of bread crumbs
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 tsp salt

1. Split zucchini in halves lengthwise and scoop out seeds and membrane. Set aside. Saute green pepper and onion in butter until onion is transparent. Remove and set aside.

2. Brown ground beef, separating with a fork. Add in green pepper, onion and remaining ingredients.

3. Place zucchini halves in a well greased baking pan. Fill each half with corn stuffing. Pour 1/2 cup water in the bottom of the pan, cover with foil.

4. Bake in a 350 F oven until the zucchini is tender. Remove foil and bake an additional 1/2 hour.

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Zucchini Quick Bread
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Makes 2 large loaves or 5 small

3 eggs
1 cup honey
1 cup brown sugar
3 tsp vanilla
1 cup wesson or canola oil
2 cups shredded zucchini
2 1/2 cups flour
1 tsp cinnamon
1/4 tsp baking powder
1 tsp salt
1 cup chopped nuts

1. Preheat oven to 350.

2. Beat eggs until light and fluffy. Add honey, brown sugar, vanilla, oil and blend well. Stir in zucchini.

3. Add flour, baking powder, salt and cinnamon to mixture. Fold in the nuts.

4. Pour mixture into greased loaf pans and bake for 45 minutes to an hour, until done.

Recipe by Starlight Pines Bed & Breakfast
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Zucchini Chocolate Orange Cake
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Makes 1 Bundt Cake

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 tsp vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tbsp orange zest
1 cup chopped walnuts
 
**Glaze**
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour bundt pan.

2. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 tsp vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.

3. Pour into a prepared Bundt cake pan. Bake for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool.

4. To make the glaze - in a small bowl, mix together sugar, orange juice and vanilla. Invert cake onto serving dish,, then drizzle glaze over.

Found on Recipezaar
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"Apple" Zucchini Pie
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Makes 1 Pie

4 cups zucchini, peeled, seeded and sliced
1 1/4 cups white sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1 1/2 tbsp cream of tartar
2 tbsp lemon juice
1/8 tsp salt
1/4 tsp ground nutmeg
1 tbsp butter, diced
1 9-inch double crust pie shell (store-bought or your own recipe)

1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

2. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt and nutmeg. Mix well. Put into pie crust. Dot with butter. Put top crust on.

3. Bake at 400 degrees F for 40-50 minutes.

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Zucchini Brownies with Frosting
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Makes 24 Squares

1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini (do not drain - for 'moister' brownies, puree the zucchini in a food processor)
1/2 cup chopped walnuts

**Frosting**
6 tbsp unsweetened cocao 
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 tsp vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir in to the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. 

4. To make frosting, melt together the 6 tbsp of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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D. New People Pleasing Products
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"I cannot believe how tasty the New England Clam Chowder Base was. I only added clams the first time, but can't wait to add other ingredients and experiment with it. My taste buds are still tingling."
     David Cave, BC

"I purchased the Santa Fe Dip and thought it was going to be too spicy and too crunchy with all the dried veggies. In less than 12 hours, it is ALL GONE! My husband and I gobbled it all up in no time. I find dips a GREAT way to eat my veggies! We will for sure be ordering this again soon."
     Barrie MacLauchlin, KY

"I ordered the dips and teas with my soup order and I must say they are both exceptional. Thank you!! Having your products during the fall and winter will ease the cold weather blues..."
     Corrine Sawatsky, AB

"We tried the cabbage soup last night and WOW! It was sooo good! My husband was very skeptical when he heard what I was making, but he gobbled it right up! I've already placed another order and can't wait until it arrives (neither can my husband - he keeps asking me when I'll be making it again!). Thanks for the great soup!"
     Mary Simpson, NY

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E. Zucchini Sites
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I didn't get into many details about the zucchini, so here are some sites to check out if you'd like to learn more about this abundant summer squash.

General Zucchini sites:
www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Zucchini&ttl=7

http://www.freshforkids.com.au/zucchini.htm

http://www.homesteadharvest.com/article17.htm

Zucchini History:
http://www.vegparadise.com/highestperch7.html

Health Benefits:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=62

http://health.yahoo.com/centers/nutrition_and_food/401

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F. Customer's Recipes Corner - Zucchini Edition
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Have you cooked up something delicious and uniquely yours with one of our products? If so, we'd love to hear about it! Your recipe could appear in our next newsletter or even on our website. 
http://www.ed-foods.com/feedback.html 

Vegetarian Zucchini "Crab" Cakes
submitted by Bonnie Springer, OH
Makes 5

2 cups grated zucchini
1 cup soft bread crumbs
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp old bay seasoning
1 egg, beaten

1. Mix ingredients together in a bowl, form patties and fry in a bit of olive oil.

Tomato Stuffed Zucchini
submitted by Jennifer Tribley, ON
Serves 8

4 large zucchini
1 onion, chopped
1 green pepper, chopped
3/4 cup chopped tomatoes
1 1/4 cup tomato juice
1 tsp dried oregano
2 cloves minced garlic (optional)
2 slices whole wheat toast

1. Cut zucchini in half lengthwise, then scoop out pulp. Save shells for stuffing. Dice scooped out zucchini, then place in non-stick skillet with the onion, green pepper and chopped tomatoes, along with 1/3 cup tomato juice, oregano and garlic.

2. Cook until vegetables are limp. Fill shells with cooked mixture and place in a baking dish. Pour remaining juice around zucchini and sprinkle with crumbled toast. Bake at 350 degrees F for 30 minutes.

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G. Short and Sweet 
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"Instant soups are great for work. They are fast and tasty"
     Kerry Zakowich, MB

"This soup is "GREAT". Can't wait to try the other soups!"
     Sharon Pochodaj, BC

"Your soups are so tasty, easy to make & always get raves."
     Pam Considine, NY

"All in all, I love doing business with you!"
     Fran Chennells, OH

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H. Quote of the Month
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"I just got my box today and after three weeks of eating boring, starchy, fatty foods from the mess hall, all I can say is WOW! I put my mug in the microwave to heat my water even before I finished unpacking the box. I am about half way through the packet of the instant cheesy enchilada soup, and I am just amazed at the flavor. The extra goodies that were packed in are just amazing as well. I was able to share a packet each of the chicken noodle and the tomato with the three other girls in my unit. I am so excited about getting to try each soup. Even at two a night, I have enough here to last me almost a month! Thank you so much for all that you do to support the military. I am recommending your store to all of my unit for package ideas from home. This is comfort food at its best, at a time and place where it is really appreciated. Thank you again,"
     TSgt Dominique Derr, APO

I.==== Have you received your Sample yet? ====

Free sample only orders generally take about a month to arrive - if you opt for the free upgrade by adding to your order, it should arrive (in theory, anyway) - in under 10 business days. We always email you when your order ships - so you can keep an eye on your inbox.

If you placed an order for one of our Free Samples over 4 weeks ago and haven't gotten your package - don't just sit and wait - call or email me. I'll find out the status of your order right away. It's 1-800-267-3333 ext 235 or mail to: edinfo@ed.ca. We'll let you know when we shipped your order - and when you can expect delivery.

If you haven't yet ordered a sample - what are you waiting for?
Run right over to
http://www.ed-foods.com/freesample2.html
and take advantage of us. You'll never believe how good they are until you've cooked our soups at home.

J.============ The Last Word ==========
=====Inspirational Poster Sayings for Real Life=====

1. Rome did not create a great empire by having meetings...
they did it by killing all those who opposed them.

2. If you can stay calm, while all around you is chaos...
then you probably haven't completely understood the seriousness of the situation.

3. Doing a job RIGHT the first time gets the job done. Doing
the job WRONG fourteen times gives you job security.

4. Eagles may soar, but weasels don't get sucked into jet engines.

5. Artificial Intelligence is no match for Natural Stupidity.

6. A person who smiles in the face of adversity... probably has a scapegoat.

7. Plagiarism saves time.

8. If at first you don't succeed, try management.

9. Never put off until tomorrow what you can avoid altogether.

10. TEAMWORK... means never having to take all the blame yourself.

11. The beatings will continue until morale improves.

12. Never underestimate the power of very stupid people in large groups.

13. We waste time, so you don't have to.

14. Hang in there, retirement is only thirty years away!

15. Go the extra mile. It makes your boss look like an incompetent slacker.

16. A snooze button is a poor substitute for no alarm clock at all.

17. When the going gets tough, the tough take a coffee break.

18. INDECISION is the key to FLEXIBILITY.

19. Succeed in spite of management.

20. Aim Low, Reach Your Goals, Avoid Disappointment.
========================================
If you enjoyed this newsletter - or ever just parts of the newsletter - of course we want you to send it on to your
friends. That's what makes the internet so much fun. And don't forget to let them know which of our soups is your personal favorite. It's just too good not to share.

Thanks again.

======= Well that's all for now folks ===========
Keep good things happening in your life, and we'll try to keep good things happening on our site!

************************************************************
              Leslie, Kelly, Belinda
    (and all the other Folks at E.D. Foods)
                1-800-267-3333
              6200 Trans Canada
       Pte-Claire, QC H9R 1B9 Canada
         http://www.ed-foods.com
             mailto:edinfo@ed.ca