ONE
The International Magazine for CahnersBoston Worldwide
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ABOUT ONE :
The International Connection to CahnersBoston Worldwide
Is a magazine dedicated to the talented people who worked for Cahners Publishing.
The commitment to excellence that these people gave thoughout the history of the company is beyond the scope of most for over 50 years.
Although some have left us, a lot of us are still here in many different fields.
The "ONE" family we call Cahners is still here even though we are not sitting next to each other.
I hope through "ONE " we can exchange memories through pictures, words and videos.
God Bless all of us.
J.R. ( Bob) Murphy
Editor, "ONE "
Swipe and tap to go to your favorite person
JULY 19, 2014
PAST ISSUE
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ADNIJA BAY
ISLAND STEAK
Ingredients:
1 can (20 ounces) pineapple slices drained, (juice can be used in recipe)
1 cup dark rum
1–2 pounds skirt steak, or flat iron steak
2 oranges sliced
¼ cup grenadine
½ cup orange juice
½ cup pineapple juice
Directions:
Place the steak into a 1-gallon storage bag and add the rum, orange juice, pineapple juice and grenadine. Squeeze out the air and seal the bag.
Massage the ingredients together and place the bag in the refrigerator to marinate for at least one hour or up to overnight.
Remove the steak from the marinade and set aside.
To make the glaze
Add 1 cup of the marinade left in the bag to a small sauce pan and bring to a boil.
Turn down the heat and allow to simmer for about 5 minutes, until the mixture reduces by about half and is fairly thick. Set aside.
Meanwhile, add charcoal to the grill and heat until most briquets are fiery red.
Add the meat and pineapple and orange slices to the grill and allow to cook for 5 minutes.
Remove the fruit and set aside. Flip the steak over and grill for another 4 minutes or until grilled to your liking.
Remove meat from the grill and allow to rest for 5 minutes.
Brush on the glaze and slice across the grain of the meat.
Serve with the grilled fruit
CHILI CON CARNE
Ingredients:
1lb of cooked red kidney beans
1 lrg onion diced
1lb hamburger
1 16oz can of tomatoes
1 small clove of garlic
1 Tbsp butter or bacon fat
Salt and pepper to taste
Chili powder
Directions:
In a frying pan brown garlic and onion with butter.
Add hamburger and brown.
Season with salt and pepper.
Add the tomatoes and beans and simmer for 1 hour.
Add chili powder to taste.
From:
Wendy Casella
AMS
Ext 4502
OLD FASHIONED
NEW ENGLAND BAKED BEANS
Ingredients:
1 1/2 lbs little white navy beans
1 onion chopped
1 cup ketchup
1 cup brown sugar
1 cup of water
2 tsp dry mustard
2 Tbsp molasses
2 Tbsp salt
1/4 lb salt pork cut into 1 or 2 pieces to the skin

Directions:
Soak beans in water overnight ( use 3 times water to beans)
In about 8 hours or so the beans will swell and become much bigger
Simmer beans on stove for 30 minutes.
Test for doneness by blowing on the beans. If skin peels back then beans are done.
Drain off water.
Pour beans and all the other ingredients into crockpot.
Cook on low for 10-12 hours.
Serve in a warm bean pot with brown bread.
From:
Cindy Rizzo
Human Resources Info Services
Ext 2158
exCAHNS can Cook and here's PROOF
ADNIJA BAY STEAK TIPS
Ingredients:
3-5lbs of Steak tips
Ingredients for marinade:
1 1 liter of Coke
1 qt Orange juice with pulp
1/4 cup of ketchup
1/4 cup BBQ Sauce
1/8 cup brown sugar
2Tbsp Black Pepper
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 tsp Salt

Directions:
In large sealable container combine all ingedients ( make sure all the steak tips are covered)
Seal container.
Put in refridgerator overnight.
Next day drain all marinade off tips .
( NEVER USE MARNIADE AFTER IT HAS RAW MEAT IN IT IT CAN POSION YOU)
You can now either grill or stir fry the tips. Enjoy!
From:
J R Murphy
Mail Services
Ext 4645
HONEY GARLIC CHICKEN WINGS
Ingredients:
12 chicken wings cut in half, with wingtips discarded
1 Tbsp ovile oil
2 Tbsp honey
2 Tbsp soy sauce
2 crushed peeled cloves of garlic
1/4 cup lemon juice
Salt and pepper to taste
Bread crumbs
Directions:
Combine all the ingredients, except for the bread crumbs and mariate for 1 hour .
Bake at 450 degrees for 10 minutes.
Turn wings and bake for additional 10 minutes.
Sprinkle with bread crumbs and broil for 5 minutes or util golden brown.
From:
Nancy Madigan
Computer Services
Ext 4534
POTATO SALAD with BACON
Ingredients:
2 1/2 -3lbs of peeled, boiled potatoes
1/2 lb of lean bacon, cooked and crumbled
1 med onion chopped
2 stalks of celery chopped
Pinch of chives
Salt and Pepper to taste
Hellmanns Mayonnaise
Directions:
When potatoes have cooled, cut them up in a large bowl and add bacon, onion and celery.
Add mayonnaise to cover and blend all ingredients.
Sprinkle with chives.
Add salt or pepper to taste.
From:
Joan Morrow
EDN Editorial
Ext 4215
UNFORGETABLE 2
The July 26th Issue will have a BIO about Norman Cahners and another WHERE are They Now Profile.
Plus a JR's Tales from the BASEMENT Column
OUR NEXT ONE
I guess there was a little confusion with the inductee process for the LEGEND winners.
To remedy the confusion I am re-opening the election process until
July 31st to add any exCAHN LEGENDS to the list.
All exCAHNS are eligble no matter what division of Cahners Publishing Co, Cahners Exposition (CEG/REG) and all Reed employees in the Boston/Newton office.
To elect your LEGEND or LEGENDS
You may email me at:
Martin as IBM’s Chief Economist, Martin provides regular insight and analysis on relevant economic issues to IBM’s senior leadership team. Martin provides regular global economic forecasts; publishes economic flash reports to a broad cross-section of IBM managers; promotes a consistent IBM global economic outlook for internal decision making; and engages with select IBM clients to provide a view of the global economic outlook.
In leading the Business Performance Services team, Martin leads an analytics center of competency focused on improving IBM’s business performance and achieving IBM’s 2015 financial goals. The Business Performance Services team drives innovation and business process transformation across IBM by creating new data sources and applying advanced analytic techniques.
Previously, in IBM Corporate Strategy, Martin led Smarter Planet strategy development and execution with a focus on energy, climate change, transportation, water and Smarter Cities.
Prior to joining IBM, Martin was a Principal Consultant at Abt Associates, Cambridge Massachusetts. He was also Vice President, Strategy for Reed-Elsevier, Inc. Martin began his professional career at the System Dynamics Group, Sloan School of Management, MIT.
Martin is a member of the American Economic Association and the Conference of Business Economists.
His work has been published in a number of professional journals, such as the Journal of Economic and Social Measurement, Business Economics and American Demographics as well as other general interest publications such as the New York Times and the Wall Street Journal. Martin has testified to various US Congressional committees, including the Joint Economic Committee.
Martin holds a Ph.D. and an M.A. in Economics from Tufts University and a B.S. cum laude in Mathematics from University of Massachusetts Lowell.
Martin Fleming is Vice President, Business Performance Services and IBM’s Chief Economist.
