Information On Recipes Article and News

Web sites offer info, tools for dieting, fitness

2008-04-03T08:43:00.000-07:00

Sitting at the computer clicking a mouse may not seem to be the best exercise, but the Internet can help people jump-start a new diet and fitness regimen.

Popular dieting programs, such as Jenny Craig and Weight Watchers, have found a niche online, and sites devoted solely to dieting have attracted millions of people looking for advice and motivation at a nominal fee.

Web sites, such as eDiets.com and CaloriesCount.com, offer meal plans, nutritional and fitness advice, message boards and chat rooms. They come complete with healthy recipes and scientific articles about food and exercise, all available 24 hours a day.

Some sites have calculators to compute a person's body mass index, or BMI, which estimates a healthy weight range based on a person's height and weight.

Some sites also offer fitness calculators that compute how many calories were burned after the user inputs their weight, type of exercise and duration of exercise.

Many sites promote their plans as easy-to-use so that anyone with a working knowledge of a computer can log on. They also tout it as convenient for any lifestyle, so a frequent traveler can surf the Web in a hotel room, a working mother can check out a new recipe at night and someone who may be self-conscious about attending a weigh-in meeting can find anonymity on the net.

"You want information that's credible," said Pamela Ofstein, director of nutritional services for eDiets.com. "We have registered and licensed dietitians on staff (who) provide the backbone of our meal programs. We have fitness experts who can customize a program for you. We have a lot of experts to communicate with you through live chats, e-mails or phone calls. We are here at the touch of your fingers."

The eDiets program costs $4.49 a week. There's a $25 cancellation fee if you cancel your membership before three months, Ofstein said.

Some 2 million people have participated in the site since it was founded in 1996, and the site promotes healthy weight loss of one to two pounds per week, Ofstein said.

The most popular features on the site are the more than 80 message boards where people chat with dieters similar to themselves. These include boards devoted to living with diabetes or for those on a low-sodium or lactose-free diet. There are brides-to-be boards, stay-at-home mom boards and new mom boards.

"We know diet, nutrition and fitness is the core to losing weight ... but community completes the puzzle," Ofstein said. "It gives the tools and motivation and support to face challenges and meet goals."

Beth Hubrich, a dietitian and director of nutrition communications for CaloriesCount.com, said the community aspect is necessary for people to stay motivated on their dieting program.

"There's a big difference in people who want to lose 10 pounds for cosmetic reasons and people who want to lose weight for health reasons," she said. "The nice thing about online dieting is there are support groups that can fit all kinds of needs."

Hubrich said the Calories Count program, which also encourages dieters to lose one to two pounds per week, is affordable and convenient. A membership costs $25 for six months or $45 for a lifetime.

"One of the things that is appealing is that we are all time-crunched," Hubrich said. "This is convenient for people who can't attend meetings (because) they can get information when it's convenient for them. Men also can feel uncomfortable talking about their weight and their weight-loss efforts. On the Web, they can be completely anonymous."

The Internet also can bolster the efforts of those who are already on a weight-loss program.

The Jenny Craig Web site can be used by current clients to complement their program, but also is available for nonclients to access message boards, chat rooms, journals and other tools, said Jennifer Holt, South Chicago market director for Jenny Craig.

The Internet tools are free, although only Jenny Craig clients can access the online menu planner.

The chat rooms and message boards are among the more popular features for users to share weight-loss challenges, offer each other tips and celebrate milestones reached, Holt said. Other popular Web site features include videos and blogs, success stories, recipes and news articles, Holt said.

Online dieting is not for everyone, cautions Charles Stuart Platkin, founder of Diet Detective and a nutrition and public health advocate.

"Online dieting seems to be promising," he said. "But it's easy to disengage in online dieting. The recipes and menus, can you follow them? Are you self-motivated? Don't be impressed by (a site's) bells and whistles if you are not going to use them."

Platkin said that while some people can participate in an online dieting program for about six to eight months, more often people follow the site for two or three months.

While the Internet can provide the anonymity that some self-conscious dieters need, it also can lack accountability because you don't have to answer to someone if you miss a meeting or a weigh-in, Platkin said.

Platkin said an online dieting program is worth a short-term try to see if the program fits your lifestyle. He said sharing tips, recipes and emotional support are among the Web sites' highlights. The social support also is a good feature in online dieting programs, he said.

"There is a place for them, and I'm sure they are helping people," he said. "These computer programs are only as good as what you put in. What will make you log on?"

http://www.southtownstar.com/

Why (most) authors and publishers need not fear online piracy

2008-04-03T08:28:00.000-07:00

In a dire article in London's Times yesterday, reporter Ben Hoyle opened with the self-evidently ludicrous statement that "book piracy on the Internet will ultimately drive authors to stop writing unless radical methods are devised to compensate them for lost sales." Internet piracy, no matter how pervasive, is not about to bring the worldwide production of literature to a grinding halt, just as rampant music piracy isn't stopping my neighbor's kid from playing his drum kit in the garage every day before dinner. But the piece does raise the real question of whether the best writers will continue to work to their full potential in a world where their main product can be had for free.

Tracy Chevalier, who wrote Girl With a Pearl Earring, chairs the UK's Society of Authors, and she recognizes that the Internet poses a very real danger for traditional publishing. Some of that is due to piracy, some of it is not, but Chevalier recognizes that the best response has to involve finding workable new business models for writers and publishers as the big advance/big blockbuster model changes in reaction to the web's ability to corral niche groups and small but passionate communities. Perhaps writers even need to stop charging for books.

"It is a dam that's cracking," she told The Times. "We are trying to plug the holes with legislation and litigation, but we need to think radically. We have to evolve and create a very different pay system, possibly by making the content available free to all and finding a way to get paid separately."

That sort of innovative thinking is likely to be far more productive in the long run than the sort of "sky is falling" rhetoric that opens the article. And it's not even clear yet that piracy is approaching the "rampant" stage... at least for fiction. Despite the premise that bestselling novels like the Harry Potter books are widely available online (which they no doubt are), it's hard to believe that millions of people are reading long-form fiction on computer monitors or even e-book readers like the Kindle, Reader, or iLiad. Actually, it's hard to believe that millions of people are reading much fiction at all; if they are, the publishing industry should be thrilled.

Nonfiction's troubles aren't made up

But fiction's share of the market has been dropping for years and is now largely the domain of female readers. Nonfiction dominates, and it's here that unauthorized online distribution of books poses the biggest threat. Cookbooks, travel guides, bringing-up-baby volumes—all have value in small chunks that are easily read onscreen. In fact, Chevalier admits to doing this herself.

"It's hitting hardest the writers who write books that you dip in and out of: poetry, cookbooks, travel guides, short stories—books where you don't have to read the whole thing," she said. "Cookbook authors are really struggling. I do it myself—if I want a recipe I go online and get it for free."

Perhaps this explains her forward-looking approach to dealing with the problem. If grabbing a recipe online is so convenient that even the boss of the Society of Authors does it, then questions about law become almost secondary. Given a value proposition that compelling, people will continue to get their recipes online. While fighting it may work in the short term (though it probably won't; see the music industry for an example), the longer-term solution is clearly to monetize this behavior so that those who give of their time and expertise to develop a superb eggplant and spinach risotto can get paid enough to continue to do so.

Publishing's Brave Digital Future™

Publishing has been, in many ways, a fortunate industry. It has had the luxury of watching the music and movie businesses handle similar content issues for years, and only recently has it faced similar problems. But that doesn't mean it knows what to do about them; as industry insiders we've spoken to admit, every publisher and author has a different vision of the future and a different strategy for making a living in our Brave Digital Future.

Those who do long-form fiction still have time to figure this out, but for the short-form folks, the time for action is here. Apart from the obviously illegal outlets, two big worries are Google and Amazon, with their Book Search and Search Inside the Book functionality, respectively. Both services are simultaneously feared and loved for their ability to drive sales... but the worry that they could expose too much content, cannibalize full volume sales, and cede even more control to non-publishers like Amazon.

Without a popular and workable system for micropayments, there's still no good way for most Internet users to pay (for instance) a quarter for legal access to a particular recipe, and it's not clear that most publishers would want to do this, anyway. Wedded to the book format like the music business has been wedded to the album, the temptation is to see such piecemeal sales as cannibalizing a larger revenue stream, though publishers have in fact begun to experiment. Such fears have been driving the Authors Guild lawsuit here in the US against Google's service, and the group also expressed concerns back in 2003 when Amazon launched its own search service.

textbook on a screen? Swedes would

Even longer-form works may start to be traded online, too, as e-book readers grow in popularity. Expensive books, such as textbooks, might also cost enough to make the inconvenience of not owning a physical copy worth it. We've already seen the launch of the Student Bay in Sweden, a site modeled on The Pirate Bay that hosts full scans of (expensive) Swedish academic books. And as far back as 2003, copies of The Order of the Phoenix were available in full online. And even before that, authors like Harlan Ellison saw some of their work show up in Usenet groups.

The obscurity curse... and cure

But how many novels are popular enough that they might spawn Harry Potter-like levels of interest? (Short answer: none.) Leaving aside the tiny pool of big-name authors, the truth is that nearly every writer in the world suffers from the opposite problem: lack of a reading public. As Tim O'Reilly famously pointed out in a 2002 essay on publishing, obscurity is a far bigger threat to most content creators than is piracy.

Authors should be able to choose how their work is available, of course, and not all will want it distributed freely on the Internet. But plenty of people will. As someone currently pursuing the tortuous path to publication with a novel of my own, I can vouch for O'Reilly's statement about obscurity, and I've also learned more than I wanted to know about literary agents, the big New York houses, the committees that evaluate any novel's potential sales, and the dangers of being labeled a "male author" in the minds of publishing execs.

Given the difficulty of breaking into print in the traditional way, the Internet looks to many aspiring authors like a powerful new way to distribute content and find an audience; it has promise, not peril. While cash is important (we all need to put diapers on our kids), selling paper copies of books certainly isn't the only way to collect, especially in the early stages of a literary career.

Just ask Cory Doctorow, who has made his work freely available for years and has written eloquently of the ways that increased recognition translates into physical book sales, speaking fees, and jobs at schools and universities.

Yes, authors should be in control, but they shouldn't be afraid. Business models will no doubt change as they have in other content industries, but writing and writers won't disappear so long as demand for the product exists. In fact, writers should be rejoicing at the huge advantage they have over other media: readers have an "emotional bond" with the medium of paper and have no plans to stop buying it.

http://arstechnica.com/

A recipe for healthy living

2008-04-03T08:25:00.000-07:00

On a damp Wednesday morning in Bristol's 'deprived' Southmead, a normal, yet extraordinary, event is taking place. A group of young boys are cooking for 40 elderly people at a local community centre.

The 12- and 13-year-olds have been to a friend's funeral this morning, yet emotions are put to one side and their chicken casserole is a big hit with the older members of the community.

The boys are pupils of Francine Russell who runs the 'Cooking from Scratch' project. Russell became increasingly aware of the extent to which many people lack the know-how, confidence or experience to feed themselves healthily and within a budget.

In 1997, she began to design courses for the voluntary sector and these have evolved into the Cooking from Scratch programme, developed with partners Bristol city council's food safety team, the local PCT and the food standards agency. The classes are geared towards young mums, excluded pupils and other hard-to-reach groups in Bristol.

The emphasis is on a healthier approach to cooking, eating and living. However, the first challenge for Russell is getting people attend. "You cannot put a poster on a wall," she says. "I have to visit projects and meet people; that connection is important and really works. Plus, if I can I get students' mobile numbers I will text them the night before to remind them to come the next day."

The classes encourage and teach the participants to plan, prepare and cook balanced, simple, interesting and affordable meals for themselves at home. The lessons develop awareness of food groups, eating a balanced diet, food labelling and food hygiene. Russell provides them with well-presented, colourful and appropriate recipes designed to use at home.

Dishes include homemade pizzas, smoothies and a range of foods from around the world, including Italian, Thai and Indian food. Or, as 14-year-old Saskay puts it: "I learned to cook different food other than my culture."

Once the meals have been cooked, they are taken home to be shared with family and friends.

Russell checks that ingredients are readily available in the area she is delivering the course in. "I go to the local Lidl or Asda before a class starts. It is often a process of introducing the class to new things, such as fromage frais or pesto, which are available to them but they won't have ever tried," she says.

Depending on the group, she may start by showing them how to cook food that they are familiar with. With teenagers, she would typically cook food they know in a pre-prepared form and then cook it fresh. "I would cook chicken nuggets from scratch, with fresh coleslaw and a banana and strawberry smoothie," explains Russell. This will nearly always be the first time the class will have made an association between a real chicken and a nugget. "Plus, these nuggets are 100% chicken compared to the 33% in a frozen nugget, which they are always surprised to learn," she adds.

Wary of the TV-style diet makeover approach, Russell is realistic about the level of impact the courses have. "Price and time is the issue. I don't argue with mums who say they don't have time. I just say 'ok, so do it once a week'. I know that they would love to do it everyday if they could."

One young mum, Stevie, comes straight to the point in her assessment of the class. "I really enjoyed this cooking … learning more things in my life. It's been fun," she says, before heading back to the new friends she has made.

It is not only young people that can learn these new cooking skills says Russell: "Older people often lose the desire to cook, especially if they are only cooking for one. Meeting new people and learning some new recipes gives them a fresh outlook and motivates them again."

The next classes are aimed at getting the healthy cooking message even further afield, with classes for key workers who will then be able to reproduce the classes on a greater scale.

Back at the community centre, the young learners are unknowingly part of a shifting social trend. "I believe Jamie Oliver has changed it all big time – there have been loads of boys coming forward in the past three years. They keep their hoodies on, of course," Russell says with a wry shrug. "But I think all of those celebrity chefs are good role models for them. I couldn't have got the boys in to classes without them. They have got kids interested in food, which is great."

The older members of the community centre have enjoyed the event so much that they are inspired to get up for some impromptu ballroom dancing.

http://www.guardian.co.uk/

Dazzling Asian chef downsizes recipes for home cooks

2008-02-15T03:52:00.000-08:00

The following review is by a reader who was given a cookbook from the Times. The included recipes were selected and prepared by the reader.

As a fan of cooking shows, including "Iron Chef America," this cookbook caught my eye. With full-color photos of each dish, displaying some amazing food too pretty to eat, it is inspiring. Intimidating, too. But skimming through the book, I found some familiar Asian dishes. What I thought I would do was to compare his version with ones I was more familiar with cooking. After taking the book home and really reading the recipes, this seemed to be a greater challenge.

Ma Po Tofu is a saucy dish of ground pork and tofu often found in Cantonese restaurants. Morimoto compares his Tofu and Spicy Pork Sauce to this dish. My recipe gets its flavor from soy sauce, oyster sauce and sesame oil, ingredients not on his ingredient list, except the soy sauce. Although my version is faster to make, Morimoto's version is more flavorful, spicier and different than most Ma Po Tofu. I used chicken stock instead of Shanton Broth (the Shanton Broth, used in his restaurants, likely adds to the richness, but was more of an undertaking than I was up for).

Morimoto describes his style as "global cooking for the 21st century" rooted in traditional Japanese dishes. He relates an oft-heard comment from diners: "We love what we've eaten, but it is not Japanese food." With ingredient lists going well beyond soy sauce, sesame and mirin, I know what they mean.

His recipes bring forth new and unexpected flavors.

Some dishes, such as Sugared Salmon, Snapper Chips or Red Miso Souffle and Vanilla Ice Cream with Lobster Sauce, remind me of Morimoto on "Iron Chef America." One playful dish is Eggplant Shigiyaki Morimoto Style, his version of Eggplant Parmesan, minus the parmesan. Red miso sauce and ground chicken sub for a tomato meat sauce. Mozzarella and miso sounded a little too fusion, but it did work.

With more than 125 "accessible" recipes, the book is intended for the home cook. Each is introduced and clearly formatted. I tried a number of dishes, each delicious; however, even one he describes as a simple weeknight dish was pretty involved. Maybe I shouldn't have given my sous chef the night off? One other caution: Some ingredients, such as American wagyu beef, are hard to find or expensive, though he does offer mail-order sources.

For Iron Chef Morimoto fans, the book describes his life path and rise to fame. And for serious cooks, Morimoto shares a great deal of knowledge. Sushi and sashimi preparation have step-by-step photos and explanations of techniques. In other sections, he imparts useful information on some of the staple components of Japanese food, including rice, soy sauce, tofu and sake.

Although this may not be the first book to turn to for a quick dinner, it is worth the time and the effort for a delicious treat.

Want to be a critic? We'll give you a new cookbook to review. Contact nboer@bayareanewsgroup.com.

Tofu and Spicy Pork Sauce with Crispy Fried Rice

Serves 4

Everyone loves this recipe, which they know from Chinese restaurants as Ma Po Tofu. It's a versatile dish, which here is served over Crispy Rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle it on top, instead.

1 large or 2 medium dried shiitake mushrooms

1 tablespoon vegetable oil

1 tablespoon finely chopped garlic

1 tablespoon finely chopped peeled fresh ginger

1 scallion, white part only, finely chopped

1 tablespoon finely chopped bamboo shoot

1 tablespoon finely chopped celery

12 ounces ground pork

1 cup Shanton Broth (see recipe) or chicken stock

1 tablespoon red miso

1 tablespoon Chinese hot chile sauce (tobanjan)

1 tablespoon sugar

1 tablespoon soy sauce

2 teaspoons cornstarch, dissolved in 1 tablespoon water

1 pound firm tofu, diced

Crispy Rice (see recipe)

Sesame oil, for garnish

Scallion sliced for garnish

1. Soak the shiitake mushrooms in hot water to cover until soft, about 20 minutes. Drain and squeeze to remove as much liquid as possible. Remove the stem and finely chop the mushroom cap.

2. In a large skillet, heat the oil over medium heat. Add the garlic, ginger, white part of scallion, bamboo shoot, celery and chopped shiitake mushroom. Cook, stirring often, until the garlic is tender, 2-3 minutes.

3. Add the pork, raise the heat to medium-high, and saute, breaking up any lumps of meat with the side of a spoon, until it is cooked through with no trace of pink, about 7 minutes. Add the Shanton Broth, red miso, tobanjan, sugar and soy sauce and bring to a boil. Stir in the dissolved cornstarch and cook, stirring, until thickened, about 30 seconds. (The pork sauce can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat gently in skillet.)

4. Shortly before serving, add the tofu to the pork sauce, and stir gently to mix. Cook until it is heated through, about 3 minutes. Serve in bowls with the Crispy Rice. Top with a drizzle of sesame oil and a little sliced scallion.

Per serving: 420 calories, 33 g protein, 11 g carbohydrates, 27 g total fat, 8 g saturated fat, 80 mg cholesterol, 760 mg sodium, 1 g fiber. Calories from fat: 60 percent.

-- Staff analysis

Crispy rice

Makes about 1 cup

2 cups steamed rice

Vegetable oil for deep-frying

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment or waxed paper. Spread out the rice on the sheet. Bake for 1 hour, stirring occasionally. Turn off the heat and let the rice continue to dry in the oven at least 8 hours or overnight. Set the dried rice aside at room temperature for up to 12 hours until ready to fry the rice.

2. To fry the rice, heat about 2 inches (5 cm) of oil in a large saucepan. In batches, carefully add a handful of rice to the oil and fry until golden, about 2 minutes. Using a fine wire mesh skimmer or a heatproof (no plastic) wire sieve, scoop out the rice and drain on paper towels.

Nutritional content dependent on amount of oil absorbed.

Shanton Broth

Makes 3 quarts

This clear liquid is the all-purpose meat stock used in my kitchens. Instead of using just one meat, I combine chicken, beef and pork for a stock with a depth of taste and supple body. Longan is a tropical fruit similar to lychee.

11/2 pounds fresh ham, trimmed of fat and sinew, cut into 11/2-inch pieces

1 pound chicken thighs or drumsticks, chopped into large pieces with a cleaver

1 pound pork neck bones

1 pound beef shin

2 teaspoons dried longan

2 pieces dried citrus peel, about 1-inch square inch

8 white peppercorns

1. Bring a large stockpot of water to a boil over high heat. Have a large bowl of ice water nearby.

2. Add the ham and cook until the water comes back to a boil. Using a large wire skimmer or slotted spoon, transfer the ham to the ice water to cool down immediately. Remove the blanched ham from the ice water and drain in a large colander.

3. In separate batches, repeat the blanching and shocking in ice water with the chicken, pork neck bones and beef shin (two pots of boiling water come in handy here to speed up the process). This step removes the blood and excess fat from the meat and helps create a clear stock.

4. Rinse the meat in the colander and clean the stockpot before returning the meat to the stockpot. Add fresh cold water to cover the meats by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer, skimming whenever needed, for 4 hours. Add the longan, citrus peel and peppercorns and continue simmering for 2 hours longer.

5. Strain the stock in a chamois or colander over a large bowl sitting in a larger bowl of water. Cool. Transfer the stock to covered containers. Refrigerate up to 3 days, or freeze for up to 2 months.

Nutritional content too variable for meaningful analysis.

Eggplant Shigiyaki Morimoto-Style

Serves 4

1/2 pound ground chicken

2 tablespoons vegetable oil, plus more for frying

2 cups Red Miso Sauce (see recipe)

2 tablespoons sake

2 tablespoons soy sauce

3 or 4 small Italian eggplants (11/4 pounds)

4 ounces fresh mozzarella, thinly sliced

1 tablespoon minced chives

1. Preheat the oven to 375. In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2-3 minutes.

2. Add the Red Miso Sauce, sake and soy sauce to the pan and cook for 2 minutes. Remove from heat.

3. Peel the eggplants and cut into slices 1/2-inch thick. Pat dry with paper towels. In a deep fryer or heavy saucepan, heat 2 inches of oil to 340 degrees.

4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry.

5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1-quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.)

6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.

Per serving (not including fry oil): 480 calories, 30 g protein, 44 g carbohydrates, 19 g total fat, 4.5 g saturated fat, 120 mg cholesterol, 3,000 mg sodium, 5 g fiber. Calories from fat: 35 percent.

-- Staff analysis

Red Miso Sauce

Makes about 11/2 cups

1 cup red miso

3 tablespoons mirin

6 tablespoons sugar

1 egg yolk

1. In a stainless steel bowl, combine the miso, mirin, sugar and egg yolk. Whisk together until well-combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from the heat.

2. If not used at once, transfer the Red Miso Sauce to a covered container and refrigerate for up to 5 days.

Per serving: 290 calories, 11 g protein, 46 g carbohydrates, 6 g total fat, .5 g saturated fat, 70 mg cholesterol, 3,950 mg sodium, 2 g fiber. Calories from fat: 21 percent.

-- Staff analysis

# BOOK: "Morimoto: The New Art of Japanese Cooking" ($40, DK Publishing, 272 pages).

# AUTHOR: Masaharu Morimoto was born in Hiroshima. He was trained as a sushi chef, opened his own restaurant in Philadelphia in 2002 and a second in New York City in 2006. He has been an Iron Chef in both Japan and America.

# REVIEWER: Laura Takeuchi of Walnut Creek works at a nonprofit agency providing senior services in the East Bay.

http://www.contracostatimes.com/foodandwine/ci_8248797

Fine dining is easy to do at home

2008-02-15T03:49:00.000-08:00

LEHI — To bring the flavor of fine dining into your home, just give the food the freedom to be what it is.

According to Market Street Grill chef Ty Fredrickson, that's really the secret.

"Try to let the food be what it is," Fredrickson said at a recent cooking class at Thanksgiving Point's Emporium Kitchen.

Fredrickson said that includes tossing aged spices like pepper and oil.

He suggests using sea salt without iodine — iodine gives salt a bitter flavor — and freshly ground pepper.

"Black pepper lasts about nine months. After that, it loses sweetness. We throw ours away after one week," he said.

Fresh basil and fresh parsley, cut coarsely and added to a recipe, enhance the natural flavors, he said.

He also recommended roasting garlic cloves in a cup of oil and storing them in the refrigerator until needed in a recipe.

The oil of choice is canola because it has a high flash point and is neutral in flavor. "Stay away from palm oils and never cook with extra-virgin olive oil," he said.

Asparagus should be blanched for 90 seconds and then shocked in ice water for good color and crispness, he said. The same for green beans. Blanched vegetables then only need to be warmed before serving.

Fredrickson shared a number of recipes during the class, all the while emphasizing that the quality of ingredient, the freshness and the care given to the ingredients make all the difference.

"People will say, 'He doesn't act like he cares about the recipe.' I don't. I care about the food,'" Fredrickson said.

He featured several seafood entrees. One is for shrimp scampi made with Heinz 57 Steak Sauce:

http://deseretnews.com/article/1,5143,695252519,00.html

Chef Keneipp turns out lights in 'Kitchen' for last time

2007-12-30T08:27:00.000-08:00

NOBLESVILLE -- Steve Keneipp, chef of The Classic Kitchen for 28 years, created his last menu, served his last meal and waited on his last customers.

Keneipp -- whose patrons came to expect to be smothered with attention -- closed his charming restaurant at 610 Hannibal St. on Saturday.
New owner Tanya Marshall, also owner of the Heavenly Sweets bakery in Noblesville, had planned to reopen the restaurant under a new name but said Thursday she will remodel it into a bakery production kitchen.
Keneipp's last menu featured tomato, gin and almond soup; maple-glazed duck; a classic Julia Child chicken divan crepe -- "I knew Julia for about 15 years, so she needed to be a part of this" -- and a turtle sundae, an original dessert he makes with homemade caramels, chocolate and Native American pecans.
"I wanted to revisit all of those things people are interested in having one last time," said the downtown Noblesville resident, who's traveled the world, then developed dishes that he served with a personal story on how they were created.
"We always enjoyed hearing about his travels," said Noblesville's Carole Longardner. She and her late husband, Dick, would go to The Classic Kitchen for many special occasions. They loved Keneipp's food, the way he presented it and his detailed descriptions of the ingredients he used in the dishes of the ever-changing menu.
"It was truly one of those spots in Noblesville that was culturally beautiful and a just a lovely experience every time you went," she said.
"There isn't any place like it," said Noblesville's Annie Cook, who's been a customer since the beginning. She had her annual Christmas lunch "with the girls" there on Dec. 21.
"The food is exquisite, scrumptious, absolutely out of this world," said Cook. Her favorite dish was Keneipp's rich Tahitian vanilla ice cream.
"We're very happy for Steve, that he's going to be able to try some new things, because it's been a lot of hard work for Steve. But I'm very sad for me," said Cook, who loves attending his cooking classes. At the most recent one, Keneipp shared his favorite holiday recipes during five sold-out nights.
Keneipp learned to cook from scratch from his mother while growing up in Vincennes.
After nearly three decades running his restaurant, he's ready to start a new chapter: relaxing, traveling to Brazil and the Caribbean, and writing culinary articles about his itinerary. Keneipp said he also plans to write a cookbook.
With all of the recipes he's shared through the years, Keneipp said, "I'm definitely going to be out there in a lot of homes."

http://www.indystar.com/apps/pbcs.dll/article?AID=/20071228/LOCAL/712280314/1015/LOCAL01

Call for Short Articles on Anarchism and Decadence

2007-12-30T08:25:00.000-08:00

Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!

December 18, 2007

Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008

***CALL FOR SUBMISSIONS***

Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!

The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.

***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.

Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!

***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!

Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.

http://www.infoshop.org/inews/article.php?story=20071228152816325

Readers weigh in on changes at The N&O

2007-12-30T08:23:00.000-08:00

Your turn: Last Sunday's column discussed the elimination of movie summaries from the Channels section, as well as other N&O initiatives to save expense and shift more content to the paper's Web site, www.newsobserver.com. Here are some readers' reactions, excerpted:

l l l

I read your article in today's paper titled, "Worries about the shrinking newspaper." I just wanted to say I think that in some ways, it is actually a good thing that the paper is shrinking. Although I am a Web programmer and spend most of my day online, what I value about the print edition is that I can scan through the main section and the City & State section to find articles about local transportation and land-use issues. I end up recycling the entire remainder of the newspaper without giving it more than a cursory glance. I feel bad about wasting so much paper, so a thinner paper will make it easier for me to justify subscribing to The N&O. -- STEVEN WATERS, Raleigh

l l l

I think the whole attitude of economizing yourself back into newspaper prosperity is about like the tale of the farmer who wished to economize by feeding his mule corncobs instead of corn. It is said the old mule began to like the corncobs about the time he died of starvation. I hope we are not the mule to your farmer.

My daughter, who is a guidance counselor in the Triangle area, says some of her high school students get their news from the likes of Jon Stewart and Stephen Colbert. And a very few years from now, they will be given the right to vote. May God help us all. -- JOHN BISHOP, New Bern

l l l

I understand the need to reduce cost, but how about a compromise? Wouldn't it be possible to include [movie listings] on The N&O Web site and regain some of the perceived lost value? I suspect the cost to do that would be negligible and that most of the people who miss this feature are computer-literate. -- TERRY TENHOUSE, Chapel Hill

l l l

Your article resonated with us. For some time we've been noticing (and grumbling) about the gradual decimation of the editorial/text content of The N&O, while the percentage of the page area containing advertisements (which mean little or nothing to us) continues to increase. And the recent "retirement" of several columnists that we followed regularly has left a void that is yet to be filled. -- RAOUL & JERRIE LEUTERITZ, Fearrington Village.

l l l

Unless means are found (a) to continue the financial support of multiple (and competing) suppliers of real reporting and (b) to ensure that such reporting continues to be read or seen by a broad enough segment of the populace to create a national "information consensus," we will end up effectively lacking a Fourth Branch to keep the other three honest.

A society without accountability for government or corporations is a prospect I don't even want to think about. And though we're still blessed with McClatchy [owner of The N&O], the [New York] Times and many more suppliers of what we need to know, I worry that we're already somewhere along that road. You don't always know what you needed to know before it's too late. -- ANN THACKREY BERRY, Raleigh

l l l

The downsizing is unfortunate. The quality is also being compromised. Two pages for a barber retirement is excessive. A short column would have been adequate. This is just a sample of many other articles from time to time. Your column, and other staff writers could be shortened. Particularly when the content is biased in favor of the paper. -- HOWARD CUNNINGHAM, Raleigh

l l l

I love my N&O .... Love my paper. Love to flip the pages, love to cut out the recipes, love to send articles to my mother. I miss that part of Channels too, but that's the way life goes. -- DOT RICE, Raleigh

l l l

You and I both know a tremendous amount of resources are being diverted to online publication of the news. Any story in the daily paper is generally found online the day before it reaches print. Frankly, I think The N&O is making a tactical error in judgment by opting to rely on the Internet as the future prime source of reader captivation. To be honest, when I check online I usually gravitate toward CNN, Fox News or Yahoo for any stories I might find interesting enough to click on. I do, however, rely on the local print paper to fill in the other gaps. ... -- BOB SULLIVAN, Raleigh

l l l

As to The N&O receiving only "about two dozen complaints ... out of a Sunday circulation of more than 200,000," the nature of complaints is complex. Some people, such as myself, complain when we truly care about a business and wish for it to improve because we want it to survive. Other times we do not complain because we do not care whether the business disappears, or more cynically while we care about the business, we do not believe that our complaint will do any good. In that regard, I feel that this e-mail is a complete waste of my time, but I am breaking one of my rules of complaining and sending it anyway. -- EDWARD H. WILLIAMS, Raleigh

http://www.newsobserver.com/opinion/columns/story/852441.html

Recipes Article

2007-12-30T08:20:00.000-08:00

With a new year will come two additions to the Herald-Republic.

The first actually arrives on New Year's Day -- Relish magazine, which will be included in your newspaper on the first Tuesday of every month.

Relish is not about celebrity recipes or where the stars dine. Instead, its goal is to celebrate America's love of food. From Wisconsin's cheesemakers to New Mexico's chile pepper farmers, the stars in Relish are the folks who make our food great.

Some of the notable elements of the January issue include:

* This & That -- Highlighted in January: Zinfandel grape juice, a cookbook focused on the bundt cake, cherries, a recipe for the Tunnel of Fudge Cake and the perfect diet book for eating out.

* Good Food Fast -- Chicken Dinner: January is a time for frugality both for our pocketbooks and in the kitchen. This article shares a comforting chicken dinner that's perfect for wintry evenings. Recipes include Salad with Orange Cumin Vinaigrette and Braised Chicken with Fire-Roasted Tomatoes.

* The Healthy Table -- The Power of Green: This article focuses on nutrient-rich spinach and features the recipes for Spinach Pesto and Stir-Fried Spinach.

* New American Farmer -- Apricot Heaven: Relish shares the story of Apricot King Orchard, part of the Santa Clara Valley's agricultural area, and its staple crop. Recipes include Apricot and Lamb Tagine, Apricot Meatloaf and Dried Apricot Pie.

* Entertaining -- Super Bowls: Just in time for the big game party, this recipe for Dried Cherry Chili can be made ahead of time and isn't your normal football party fare.

* Marketplace -- Must-have spices: ground turmeric, whole cloves, ground coriander, whole green cardamoms, whole black cardamoms and garam Masala.

We are adding features and recipes from Relish to the Wednesday Taste section, too. And more Relish recipes and tips are available at www.relishmag.com.

The next addition will arrive four days later, when American Profile magazine becomes a part of your Saturday newspaper.

American Profile was created about seven years ago by Publishing Group of America as a weekly magazine that tells the stories of small towns and big cities, ordinary people doing extraordinary things and both the common and uncommon events that bring us together and make a positive impact on our lives. Since its debut in 2000, it has become a weekly part of nearly 1,350 newspapers across the country.

Included in American Profile on Saturday will be:

* Acts of Kindness 2007 -- Readers describe the generous acts of friends, neighbors, family and anonymous individuals who lent a helping hand to someone in need.

* Hometown Hero: Blankets of Love -- Denise Dee's love of crocheting gained a new purpose when she began making blankets to give away to children in need. Her generosity has spread with her organization, Cover Me With Love, which puts knitters to work throughout the country to help critically ill children, homeless shelters, children of teenage mothers, and families in need.

* Health: Managing Medications -- This story offers advice on how to manage multiple medications, including information on avoiding drug interactions, and tips on how to save money on prescriptions

* And more recipes. This issue offers Spicy Chicken Soup and Carolina Chicken and Collard Greens Stew.

http://www.yakima-herald.com/page/dis/290641615618244

Weight Loss Recipe: Fish In Orange Sauce

2007-11-16T04:23:00.001-08:00

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Fish in Orange Sauce" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.

Fish in Orange Sauce (serves four)

Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
¼ teaspoon black pepper, coarsely ground
4 fillets fish
small quantity of plain flour

Directions
1. Place juices, margarine and pepper in pan.
2. Cook until slightly reduced.
3. Dust fish with flour.
4. Add to sauce and poach until just cooked, turning once.
5. Lift out onto serving plates. Spoon sauce over the fish.

Nutrition per serve
166 calories, carbohydrate 4g, protein 27g, fat 4g.

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

Weight Loss Recipe: Whole Fish In Ginger Sauce

2007-11-16T04:22:00.004-08:00

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Whole Fish In Ginger" is another recipe in a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, and each main meal should be accompanied by an exciting range of colorful vegetables.

Whole Fish in Ginger (serves four)

Ingredients
1kg (2lb) fish fillets (approx)
2 teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ cup (60ml) soy sauce
juice of 1 lemon
¾ cup (190ml) dry white wine
4 spring onions, sliced lengthways
lemon slices for garnish

Directions
1. If there is skin on your fish, score the skin with a knife.
2. Place fish on its side in a flat dish.
3. Combine remaining ingredients to make a marinade, and pour over the fish.
4. Bake the fish, uncovered, in a 180C (350F) oven for 20 minutes or until fish flakes when tested with a fork. Baste frequently with the marinade during cooking. Alternatively, cover with plastic film and microwave on high for approximately 10 minutes.
5. Serve the fish whole with cooking juices and garnished with lemon slices. Accompany with boiled rice and a green salad.

Nutrition per serve
119 calories, carbohydrate 1g, protein 22g, fat 3g.

Weight Loss Recipe: Oven Fried Chicken

2007-11-16T04:22:00.003-08:00

Enjoy the sensation of fried chicken without the extra calories of deep frying. This recipe is sensational either hot or cold and is great for taking to work to avoid the unwanted 'canteen calories'. Oven fried chicken is an excellent choice for those for those wanting to lose or maintain their weight.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. We've selected a range of hunger fighting, low fat recipes to assist you keep your weight under control. These irresistible, no-hassle meals will help you reach your weight-loss goals - while making mealtime a real treat.

Oven-Fried Chicken (serves two)

Ingredients

Vegetable oil spray
1 cup high fiber breakfast cereal
2 teaspoons 33% reduced sodium chicken bouillon
1 tablespoon very low sodium chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon canola oil
2 egg whites, slightly beaten
8 oz or 250g skinless chicken breast

Directions

1. Preheat over to 180C (350F). Coat a cookie sheet with vegetable oil spray.
2. In a food processor, combine cereal, both types of bouillon, chili powder and pepper. Process until it is fine ‘meal’. Alternatively, crush the cereal with a rolling pin or other means. Be sure it is exceptionally fine. Place in a small, flat container.
3. In another small, flat container, whisk together the oil and egg whites.
4. Cut chicken into strips and dip into egg-oil mixture. Then dredge in cereal meal, coating each strip well.
5. Place each strip on the cookie sheet and coat tops of strips with vegetable oil spray.
6. Bake for 30 minutes.

Nutrition Per Serve
285 calories, carbohydrates 24g, Protein 38g, Fat 7g

Zucchini Carrot Salad

2007-11-16T04:22:00.001-08:00

Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.

Ingredients:

1 {one} bunch of romaine lettuce, cut into quarter sized pieces

1 {one} medium head iceberg lettuce, cut into quarter sized pieces

2 {two} medium or one large zucchini, sliced thinly

3 {three} green onions, sliced

1 {one} can -- 6 oz. of pitted ripe olives, small, drained

1 {one} cup thinly sliced or chopped carrots

1/2 cup grated Parmesan cheese

1/2 cup of finely chopped bacon

1/2 cup of Italian dressing

Directions:

Toss all the ingredients together in a large bowl except for the salad dressing and the chopped bacon.

Pour dressing over the salad and toss.

If desired, sprinkle liberally with bacon.

Servings:

6 to 8 people

Substitutions:

Select imitation bacon, low calorie Italian, Caesar or Greek dressing

Another option:

You could also consider adding basil, parsley and cherry tomatoes to the salad to give it a richer, more robust Italian flavor:

If Desired, Add:

1 {one} cup of cherry tomatoes, halved

1 {one} tbsp. of parsley

Sprinkle crushed, dried basil over the salad

Matt manages the Corporate Flight Attendant Community at http://www.corporateflyer.net where the discussion is as much about food service as it is about flight.

Cinco de Mayo Recipe

2007-11-16T04:15:00.000-08:00

My ex reminded me last week that the holiday that "my people" celebrate was coming up.

My people. He was, of course, being facetious, but I smacked him anyway. Well, he's a thousand miles away, so I virtually smacked him. Same effect.

My people. Like I even speak Spanish. My father wouldn't teach us when we were growing up because he didn't want us to be stigmatized. Only the last name gave us away as it was.

Still, I do like to celebrate Cinco de Mayo. The Fifth of Mayonnaise. I love mayonnaise.

For this Cinco de Condiment, my love wanted to make turkey taquitos for his office party. So I am, even now, roasting turkey parts for said taquitos. Have you ever had turkey taquitos? Around here we have them after major holidays. Christmas, Thanksgiving . . . because that's usually when there's leftover turkey. Turkey is a primary ingredient in turkey taquitos, as you may, or may not, have gathered from the name. I dunno. Some of you are probably quicker than others about these things.

There is no mayonnaise in turkey taquitos. A recipe featuring mayonnaise will be arriving shortly, but this isn't it.

This is a recipe for turkey taquitos. Keep in mind that I can barely read directions, much less give them, so this may be a bit haphazard.

First step: Go to the store. Any store. Well, not just any store. A store that sells what you need. We went to Central Market because I wanted to show Bruno (my boyfriend's alias) what a fun place it is. He stuck his finger in one of the crab tanks and irritated a crab, who tried to grab his finger and run off with it. The crab, fortunately, was unsuccessful in this endeavor. Whew. Close call. Anyway, Central Market has lots of cool stuff. Live food. Dead food. The mess of octopus on ice was something I could have done without. Organic food. Free range chicken. Bulk herbs. Skullsplitter ale, which I wanted just because of the name. A deli section where one could just do all their shopping, thereby making the rest of the store redundant.

Anyway. Go to the store. We looked at turkeys. Then we looked at the turkey breasts next to the turkey. And we went for the turkey breasts. Three of 'em. Saves me the trouble of wrestling with a turkey. I am nothing if not lazy. Also buy tortillas, and bend them to make sure they're fresh and pliable. And either fresh salsa, or make your own. And vegetable oil. And toothpicks. Some dark sweet beverage, if you're feeling like it.

Method of cooking turkey: See, this all depends on what one plans on doing with the turkey. For enchiladas, stewed chicken works best. For taquitos, roasted turkey works best. Something about the dryness or lack thereof of the meat. I roast my turkey in a turkey roaster, but I suppose you could also use an oven. The recipe for how to roast a turkey will be out later this year, when it's time to take those things seriously. For now, I'm sure you can stumble through it.

Roast the turkey.

Chop the turkey into chunks and shreds. Add the fresh salsa or the salsa you made yourself using the fresh ingredients. We don't want the mixture to be too wet.

Too wet. I just made that term up.

Get out two frying pans. Get them out of where? That's rather up to you. Depends on where you keep yours. Put a nice half inch layer or so of oil in one, and just heat the other. (Almost had a typo there. Almost said eat the other, which would be wrong. That is no way to get more iron in your diet.) Heat the oil now or later, depending on if you're going to cook them now or later. I usually fry them as I go.

Heat the tortillas one at a time in the hot skillet. When hot and pliable, and therefore easily bendable, take out of the pan, put a good heaping tablespoon of turkey mixture on the tortilla, and roll it tightly. Secure with a toothpick. (Did you think we bought the toothpicks just for fun?) Sometimes tortillas aren't as bendable as we might wish. This is too bad. Heat them longer.

Put the secured taquito in the hot oil. Let it sit there and brown. Of course, while it's doing this, roll up another one and stick that in there too. Watch taquitos carefully. We want them crispy but not lethal. Turn them over while they cook. We're not deep frying them after all, it just seems that way. The oil should not cover the taquitos fully, only about halfway. That's why you turn them over.

When the first taquito is crispy but not overdone (and this is rather subjective - mine are at times a bit chewy just because I like 'em that way), remove it gently and put it on a plate with a paper towel to soak up the oil. Do not use your fingers for this procedure, except to handle the tongs. This is hot oil, after all. Repeat this procedure for the several dozen taquitos to follow. You can make a whole buncha taquitos before you know it.

Growing up, I was often the victim of burnt fingers because my stepmother would make me stand over the stove for hours heating tortillas to her specifications. For years I suffered from post-taquito stress syndrome. Just the thought of making taquitos was enough to make my fingertips itch. Do not overdo it. You can cook them in batches. You can cook some now and some later. This is not a marathon to see how much damage one can do to oneself. Once, when my hand was sprained, she made me take off the wrap that was holding it together so I could bake cookies for her, the kind you had to roll in your hand. She was mean. Besides, she always overcooked hers. Both taquitos and cookies.

Serve the taquitos with guacamole and sour cream. Okay, some of you don't like sour cream. That's why I only bought a small sour cream - I can eat the stuff straight, but other people have a problem with it. I don't know why.

These can be eaten either hot or cold. Technically, everyone thinks they're supposed to be hot, but it ain't so. If made properly, and drained properly, they're quite good any time at all.

Enjoy the holiday. I hear it won't come around again until next year.

Monique Young is adept at certain things, but cooking is not one of them. She can be reached at monique@moniquewrites.com most days of the week.

Spanish Recipes - Tempting Tapas Dishes

2007-11-14T06:10:00.003-08:00

Spain is famous for its tapas and, whichever Spanish bar you frequent, in whichever area of the country, you are sure to find them.

So, what exactly are "tapas" and where did the name come from?

Tapas are, essentially, snacks and the word literally means "cover". The name originates from the card which used to be placed on top of your drink to protect it from the flies (this can be a hot country!).

At some point in time, it became popular to place a little snack on top of this card. At first, this would just have been something simple like a few nuts and olives, or a fresh slice of crusty Spanish bread plus topping.

In those, not-so-far-gone days, the tapas were free! That is not usually the case these days, although you will occasionally be presented with a small dish of crisps or olives to go with your drink.

Nowadays, there is a wide variety of (paid) tapas, with some bars really going-to-town on them and offering highly original, magnificently presented snacks.

But, even a fairly humble bar will present you with the opportunity to enjoy a slice of tortilla (Spanish omelette), boquerones (fresh, marinated anchovies preserved in olive oil and garlic), calamares (squid), champiñones al ajillo (garlic mushrooms), jamón serrano, Manchego cheese, etc.

Are you keen on cooking? Then perhaps you would like to try out this tapas potato recipe called "Patatas Bravas". An old Spanish favorite, it is simple to prepare, using fairly basic ingrediants but, it should only be savored by the courageous as it is quite spicy! Ingrediants are for four people.

Ingredients

750 g potatoes
4 dessertspoons olive oil
Salt and black pepper
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
2 dessertspoons red vinegar wine
2 teaspoons tomato purée

Method

1. Peel potatoes and cut into chunks.
2. Fry in oil for 3-4 minutes until lightly colored.
3. Add salt and pepper to potatoes.
4. Cover pan, lower heat and cook for 20 minutes.
5. Sprinkle with paprika and cayenne. Increase heat.
6. Mix wine vinegar with tomato purée. Add to pan.
7. Cook a couple of minutes, constantly stirring.
8. There should be no loose liquid or oil in the pan.

Should you fancy coming to the country to try the original version, there are plenty of afternoon Tapas Tours available throughout Spain for you to enjoy! Or download the wonderful e-book of 300 Simple Tapas Recipes!

Linda Plummer is webmistress of Top Tour of Spain providing comprehensive information on Spain for travel, food, language and living.

My Mother's Recipe Box

2007-11-14T06:10:00.001-08:00

Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.

When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.

When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes (although she often got mad at me for getting them all out of order!)

All the years while I was learning how to cook I went through her recipe box time and time again, pulling out my favorite recipes and preparing them again and again.

Seeing who the recipes were from made them all the more special. I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning how to cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and I am instantly transported back in time.

My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherit hers someday!) But even to this day there is no better place to find favorite family recipes than in my mother's recipe box.

Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.

About The Author

Rachel Paxton is a freelance writer and mom who publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to FreeRecipes-subscribe@egroups.com. Visit Creative Homemaking and in the Home and Garden section of Suite 101.

Canarian Recipes for Shrove Tuesday

2007-11-14T06:09:00.002-08:00

For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:

REBANDAS DE CARNAVAL

This a great way to use up stale bread at any time.

Ingredients:

1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.

Method:

Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then soak the bread slices briefly in the mixture. Lift them carefully and fry gently in oil in a shallow frying pan, turning once. Remove when golden, arrange on a plate and sprinkle with sugar. Watch them disappear fast!

(A variation on this recipe is to substitute half the milk with white wine.)

TORTILLA DE CARNAVAL

Ingredients:

Gofio, Plain Flour (optional), Three or four egg yolks, Ground cinnamon, Half a litre of milk, Sugar, Aniseed liqueur or Marie Brizard.

Method:

Mix the egg yolks with the milk, cinnamon and sugar (the amount of which you can vary according to taste), along with a dribble of the aniseed liqueur. Beat well, then add the gofio a little at a time, until you have a consistency resembling custard. (You can mix flour with the gofio, again according to preference). Fry small amounts of the mixture until golden in hot oil to make little pancakes. It is customary to eat them at Carnaval time, accompanied by coffee.

About The Author

Pamela Heywood has been resident in Tenerife since 1992. Formerly an accountant in the UK, she has since written for local magazines and newspapers and now runs several web sites, publishing a number of ezines. This article first appeared in Tenerife Topics, a monthly newsletter that looks mostly at the other face of Tenerife from that the tourist usually discovers. http://tenerife-topics.8m.com

Texas Pecan Treats

2007-11-14T06:09:00.001-08:00

Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.

But in November, I remember the joys of Texas. Cool breezes and balmy fall days refresh the senses and invite us outside once again. On streets and in parks, pecans are ripe for gathering and shelling.

Those of you who think pecans come in 6-ounce plastic supermarket packages have missed the true texture and flavor of a real Texas treat. Best of all are the small native pecans with shells like granite. But once you've cracked them, there are no better fall treats to be had.

With the holidays rapidly approaching, we want to share a couple of our favorite recipes using Texas pecans. Even if you're forced to use those supermarket replicas, these recipes are great!

Texas Pecan Pie

Prepare a pie shell and set aside, or use a premade pie shell.

1/3 cup butter

3/4 cup brown sugar, firmly packed

3 whole eggs

one cup light corn syrup

one cup broken pecans

one tsp vanilla

¼ tsp salt

Cream butter, sugar, and eggs.

Stir in corn syrup, pecans, vanilla and salt.

Pour mixture into prepared pie shell. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.

Bake in 375 degree oven for 30-40 minutes, or until just set in center. Cool completely before serving.

Back in the eighties, I spent an unforgetable Christmas with my daughter who was, at the time, studying in Kyoto, Japan. Because of her love of pecan cookies, I made a double batch to take with me, fully aware that taking foodstuffs into Japan was not allowed. I figured I might lose the cookies, but what the heck? I might get lucky and sneak them past customs.

Arriving in Japan after a 26-hour flight, I was confronted with a Japanese customs agent who went through everything in my luggage. Nothing was too small or insignificant to escape his scrutiny. When he came to the tin of tightly packed cookies, he eyed it with a quizzical expression.

"Desu ka (what's this)?" he questioned me.

In my best schoolgirl Japanese, I explained that this was a Christmas present for my daughter, hoping that he would go on to the next item. It was not to be.

As I watched in horror, he opened the tin and was immediately enveloped by a dense cloud of powdered sugar.

"Ah," he announced. "Clismas plesant!" And beaming, he clapped the lid back on the tin and waved me through.

He was right. The holidays just wouldn't be as pleasant without these pecan gems.

Holiday Pecan Cookies

Beat until soft ½ cup butter.

Blend in two tablespoons sugar.

Add one teaspoon vanilla, one cup ground pecan meats, and one cup cake flour or regular flour sifted several times.

Roll into 32 ½ inch balls, one teaspoon full at a time.

Place on greased baking sheet. Bake in 300 degree oven for 45 minutes or 375 for 25 minutes. While cookies are still hot, roll in confectioner's sugar. Roll again after cookies cool.

Stored in air-tight tins, these cookies will keep indefinitely.

Enjoy!

About The Author

Phyllis Staff, Ph.D. - Phyllis Staff is an experimental psychologist and the CEO of The Best Is Yet.Net, an internet company that helps seniors and caregivers find trustworthy residential care. She is the author of How to Find Great Senior Housing: A Roadmap for Elders and Those Who Love Them. She is also the daughter of a victim of Alzheimer's disease. Visit her website at http://www.thebestisyet.net

pando19@yahoo.com

Grilling Recipes Give People Tasteful Tremors Just Thinking of BBQ Grilling!

2007-11-14T06:02:00.000-08:00

Grilling recipes give people tremors just thinking of the explosive thought of bbq grills producing tender, smoked ribs that melt right in your mouth.

Slabs of meat we call hamburger patties, spare ribs, steaks, lamb chops, and more line up gas grills like army soldiers lining up in front of their lieutenant. A great complement to barbequing is appetizers. An appetizer is a smaller portion of food like pizzas and wings that can be prepared by grilling, barbeque smokers, or the good ol´oven with its heat source located above, not below like grills. Fajitas and burritos can also be slapped on bbq grills and barbeque.

BBQ recipes are most diverse with the addition of slices of pizza or a cut of bread. A great tip to heat up those appetizers for your barbequing pleasure is blasting the gas grill to its optimum max temperature, having it heat up, turning it off, and slap the appetizer on it immediately. This savvy grilling method will cook your food quickly without burning your barbecue. Anything with cheese will melt to perfection, so add shreds of cheese to your favorite appetizer and grill it!

Along with turkey, chicken, and steak – staples of grilling and barbequing – you can use your natural gas grills to heat appetizers with it. A full plate simply does not consist of a barbecue food like steak. Appetizers like Buffalo wings should be added to the side to quell hunger like a champion. Doner kebabs are also perfect – they add a certain element to your barbecue that is unmatched adding Turkish touch to your cuisine. Chicken, steak – it doesn't matter, help bloat the stomachs of your loved ones by grilling appetizers. Whether you use your barbecue smoker or gas grill, your bbq appetizer will surely turn out perfectly cooked and savory to the taste buds.

To conclude, learning all the ways of grilling recipes will ensure an enjoyable grilling experience and if you want additional information check out http://a1-bbq-grills.com/grilling-recipes.htm or go to http://a1-bbq-grills.com web site for information on gas grills, barbeque smokers, outdoor living, hot tubs and of course grilling recipes.

This is Jack's first web site and he expresses an enthusiasm about gas grills, barbeque smokers, backyard or outdoor living, which includes hot tubbing and grilling recipes!

May's Featured Holidays and Recipes

2007-11-07T02:35:00.001-08:00

There are three great days in the month of May that I would like to talk about...Cinco de Mayo, Mother's Day, and Memorial Day. I will share a brief history and include a couple of delectable recipes. Happy May!

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Cinco de Mayo - May 5, 2005 - Cinco de Mayo means "The 5th of May." Many people believe that it is Mexico's Independence Day. This is not true. Independence Day in Mexico is September 16. The history of Cinco de Mayo dates back to the mid 1800's. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 - 1867. Although Mexico lost out to the French in the end...they still celebrate the bravery shown at the first battle. I have included two delicious recipes to fit any Mexican celebration.

Make 'em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

Pinto Beans

4 cups water
2 cups dried pinto beans
1 medium onion, chopped
1/4 cup olive oil
2 cloves garlic
2 thick slices of bacon
1 teaspoon cumin

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.

----------------------------------------------------------------- Mother's Day - May 8, 2005 - In the United States, about 150 years ago a Homemaker named Anna Jarvis wanted to bring attention to the impoverished health conditions in her region. She decided to organize a special day to help her cause. She called it "Mothers Work Day." When she died in 1905 her daughter began to Lobby to create a special day to honor Mothers. Finally, in 1914, Woodrow Wilson signed a bill declaring Mother's Day a national holiday. Unfortunately, she never wanted it to become a commercialized money maker. She even tried to get the holiday canceled! I have decided not to include any recipes because Mom should NOT cook on her special day! She should be taken out to a nice quiet dinner. Trust me on this one.

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Memorial Day - US - May 30, 2005 - Memorial Day is a day that the United States remembers the soldiers who lost their lives so they can live in a free country. It was first observed on May 30, 1868. However, in the beginning, not all states celebrated this holiday. It did not become nationally recognized and accepted until 1971. Unfortunately, today, the true purpose of this special day has been lost in cook outs, beer drinking, and a day off from work. Don't get me wrong...all that is great...BUT, Let's not forget the cost of our freedom.

BBQ Burgers

1-1/2 pound ground sirloin
1 medium onion, finely chopped
1 bottle of favorite BBQ sauce
2 tsp brown sugar
1 Tblsp mustard
1 Tblsp grill/steak seasoning
8 hamburger buns
Favorite burger toppings (lettuce, tomato, onion, etc.)

Combine all ingredients thoroughly and shape into 8 burgers. Grill or fry to desired doneness.

PICNIC POTATO SALAD

7 medium-size baking potatoes
1 cup mayonnaise
1 Tblsp mustard
1 teaspoon salt
2 celery ribs, sliced
2 Tblsp onions, finely chopped
1 Tblsp fresh parsley, chopped Pepper to taste

Garnish: 3 hard-boiled eggs, peeled and chopped (if desired)

Cook potatoes in boiling water until tender; drain and cool. Peel and slice. Combine all ingredients except potato, mix. Add potatoes and stir gently until well combined. Garnish with hard-boiled eggs, if desired. Chill 2-3 hours...or serve warm.

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Well, I hope you have enjoyed our journey...Happy Cinco de Mayo, Mother's Day, and Memorial Day!!!

This article is free for reprint, ONLY if you keep the author box in tact, all links active, and do not change ANY part of this article.

About the Author: Lara Velez is a Homeschooling WAHM. She lives in the Sunshine State with her lovely daughters and husband. She is a published author, web publisher, web designer, and editor. She owns two successful websites, Moms of Faith: http://www.momsoffaith.com and, Home Business Resource Directory: http://www.homebusinessresourcedirectory.com She also owns her own Health and Wellness business: http://www. mymonavie.com/HlthyLiving/mystory.asp

Steamed Bread: Apricot-Date Nut Bread with Caramel Sauce

2007-11-07T02:26:00.000-08:00

Steamed breads are so versatile. We love the outdoors and are always looking for interesting and different foods that we can cook while camping and steamed breads can be cooked as you lounge around the campfire. They make wonderful treats at home. And they make great emergency fare since you don't need an oven or even a range to cook these breads.

We put the following recipe together for a trip into the Wind River Mountains of Wyoming with a group of varsity scouts. We started it cooking next to the morning fire and by the time breakfast was over and the dishes were done, the bread was ready. It was a little rich for morning food--more like a cake than a bread--but these backpackers didn't seem to mind and it certainly turned out good enough to be a treat at home.

Apricot-Date Nut Bread with Caramel Sauce

11/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup apricot nectar
2 cups chopped dates
1/2 cup chopped Brazil nuts

Caramel Sauce

3 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup water
1/3 cup dry milk
1/2 teaspoon vanilla

In a medium bowl, combine the dry ingredients. (If you are taking this camping, combine these ingredients in a plastic bag before leaving.)

Stir in the juice until just combined. (An individual serving-sized can of apricot nectar is just about the right size.) Stir in the dates and nuts. (If you prefer, you can substitute raisins, dried apricots, or cranberries for the dates. Of course, you can use your favorite nuts.)

Pack the dough into a well-greased large can or other cooking container. Cover the top with heavy foil and tie it securely with string.

Place the can on a rack in a large pan or kettle. (At camp, a few clean pebbles work as well as a rack.) Fill the pan with water and set it to simmer. Let the pan simmer for two hours, adding water as necessary. When done, invert the bread onto a plate and slice to serve.

For the caramel sauce, melt the butter in a saucepan. Add the sugar and cornstarch and stir. Then stir the water and dry milk together and add to the pan. Cook and stir until thick and bubbly, about five minutes at low heat. Add the vanilla. Serve hot or cold over the nut bread. (For camping, put the dry ingredients in a plastic bag adding the vanilla to the brown sugar. Melt the butter, add the dry ingredients and then the water.)

For more articles like this visit The Bakers' Library.

Fancy Up Your Muffins

2007-11-05T00:46:00.000-08:00

We introduced muffins to you last week and many of you bought our new Apple Oat Muffin Mix. Now we're going to tell you how to “fancy up” your muffins. We'll show you how to add a touch of orange to your muffins, put a fancy graham crumb topping on them, or top them with cream cheese. You can do this with your Apple Oat Muffins or a recipe of your choice.

First, for the orange muffins . . .

Pick a recipe that uses baking soda (or baking soda and baking powder) as a leavener. Baking soda is alkaline and needs an acid to complete the chemical reaction that causes the bubbles. Buttermilk is the acid most often used. Since orange juice is an acid, you can use that in place of buttermilk. Add a streusel topping and include one tablespoon of orange zest.

Here is a streusel topping mix that works well:

Orange Nut Streusel Topping

1/2 cup walnut pieces
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoon orange zest (the zest from one large orange)
1 tablespoon cold butter

1. Chop the walnuts into small pieces.

2. Stir the walnuts, brown sugar, cinnamon, and orange zest together.

3. Cut in the cold butter with a pastry knife or two table knives.

4. Spoon the streusel mixture over the muffin batter evenly before baking.

To put a fancy graham crumb topping on your muffins . . .

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces

1. Mix the first four ingredients together.

2. Cut the butter in with a pastry knife.

3. Spoon on top of the muffins.

4. Bake as directed.

To put a cream cheese frosting on your muffins . . .

Cream Cheese Topping

8 ounces cream cheese
4 tablespoons flour
1/2 teaspoon lemon extract
1 egg
1/3 cup sugar

Directions

1. In a small bowl, beat the cream cheese until soft

2. Add the other ingredients and continue beating until the mixture becomes soft and smooth.

3. Spoon the mixture over the top of the muffins.

4. Bake as directed. The topping will increase baking time by at least several minutes. Be sure and test the muffins for doneness with a toothpick inserted in the center of the largest muffin. If it does not come out clean, continue baking.

For more articles like this visit The Bakers' Library.

Making Pancake Batter the Night Before (with Recipe)

2007-11-05T00:43:00.000-08:00

Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:

Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra. If the first pancake doesn't rise enough, sift a little more over the batter and gently stir it in. Alternatively, you can add an extra 25 to 50% when you make up the batter.

Pancake and waffle batters leavened with baking soda cannot be stored. These leavenings go to work as soon as they are moistened and will lose their power overnight.

Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.

Since you may not be familiar with recipes that call for whipped egg whites, we thought we would share one with you.

Extra Light and Fluffy Pancakes

Ingredients:

1 cup sifted all purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar

Directions:

1. Sift the dry ingredients together.

2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.

3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)

4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.

5. Cook as you would other pancakes.

For more articles like this visit The Bakers' Library.

How to Bake Quick Bread: Apricot-Orange Nut

2007-11-03T02:50:00.003-07:00

We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients. We would like to share this recipe with you and demonstrate the baking principles for wonderful quick breads.

The definition of quick breads is imprecise. Often cookbooks classify muffins, coffeecakes, and biscuits as quick breads--not just those moist loaf breads made without yeast--breads like banana nut bread and date nut bread. And there is a thin line between quick breads and cakes. Quick breads contain less sugar and fat than cakes. They usually, but not always, contain fruits or nuts to add flavor and moisture and make up for the low percentage of fat and sugar. When we refer to quick breads, we're talking about loaf-shaped breads without yeast.

There are two major makeup methods for quick breads--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. Today, we will look at the muffin method.

In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown.

Here are the ingredients that we will use in our liquid mix:

3/4 cups very hot water
3 tablespoons butter
3/4 cup (5 ounces) diced dried apricots
1 tablespoon orange zest
3/4 cup orange juice
1 large egg

1. Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in.

2. Add the butter.

3. Dice the apricots into 1/4-inch pieces and add them to the hot water.

4. Grate the outer skin from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture.

5. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture.

6. Stir in one large egg. Use a fork to mix the egg well.

In another bowl, mix the dry ingredients together:

1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1/2 tablespoon baking soda
1/2 tablespoon baking powder
3/4 cup walnuts

Make sure that they are thoroughly mixed. We like to use a large whisk.

7. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don't like to make muffins and quick breads with our electric mixer.)

8. Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean.

9. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife.

Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.

Peach Variation. This bread is just as good with dried peaches instead of apricots.

For more articles like this visit The Bakers' Library.

How to Bake: Easy Sourdough Bread

2007-11-03T02:50:00.001-07:00

A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.

Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.

The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it's easy, if you abandon your starter after a few weeks, you can readily start another when you're back in the mood or have the time.

Here is the recipe:

For the starter:

1 cup warm water (about 110 degrees)
1/4 teaspoon yeast
1 cup high gluten unbleached flour

Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.

For the sponge:

1 cup of the starter
3/4 cup warm water
2 cups flour

Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place--about fifty degrees--and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.

To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.

For the dough:

All of the sponge
1 1/2 cups flour (more or less)
2 teaspoons salt

Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.

Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.

To from the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.

This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.

Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing—we were never turned away.

For more articles like this visit The Bakers' Library.

African Bean Soup

2007-11-02T03:26:00.001-07:00

Yoruba ethnic group from the Southwestern part of Nigeria call this traditional soup ‘Gbegiri’

Most of the ingredients can be got at ethnic Nigerian or African food markets

Ingredients:

To serve 4 people
Beans - 2 cups of size of small tinned milk
Dried crayfish - 2-table spoonful
Beef - 1kg
African snail – 4 medium size
Dried fish – 1 large size
‘Stock’ (cod) fish (dried) – 4 pieces or medium size
Dried pepper or ground chilly pepper – to taste (depending on your palate)
Seasoning – your choice of brand –2 cubes
West African Palm-oil – 1 cooking spoon
Large pepper – 2 large size
Tomatoes – 2 medium size
Onion – 1 medium size
Salt – a pinch to taste
Water – as –required
Serve hot

The ingredients: Red pepper, tomatoes and onions, pieces or chunks of boiled beef, red palm-oil, dried crayfish, smoked catfish, ground and dry pepper, salt plus 3cubes of food seasoning, pieces of boiled African snail and pieces dried of 'stock' fish and the washed beans with the skin peeled at the centre. (To save time, have the mixture of your ground tomatoes, onions and pepper in a blender to a smooth paste prior to the following steps)

1st step: The beans would have been soaked in water for about 5min to soften the skin. Then rubbing very hard against the palm of the hands continuously will peel off the skin.

2nd step: Sieve the peeled beans of their skin several times until the skin is completely removed.

3rd Step: Put the beans in the pot and allow proper cooking for about 40 minutes until it is soft and cooked, adding water when necessary. (With a pressure cooker it might be faster). Then when it is soft, get a wooden blender to mash the beans-while it is still cooking on fire-to a paste adding bits of water to prevent burning as you do this continuously.

4th Step: Once a paste is established add all the ingredients including palm-oil, salt and food seasoning to taste at reduced heat. 2 minutes after, the soup is ready.

The Bean Soup can be served hot as starters or as a compliment with the main menu as done by the Yoruba ethnic group of Southwetsern Nigeria in Africa who take it with rice, foofoo or eba -both made from cassava processed flour.

Muyiwa Osifuye
I have prepared an illustrative free photo essay that accompanies this delicacy to show how the soup is prepared.

You can ask for this in my newsletter at http://www.pictures-of-nigeria.com

All About Strawberry Shortcakes

2007-11-02T03:25:00.000-07:00

Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800’s, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books.

Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good.

What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe.

Three Ways to Make Shortcakes

1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.
2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three–inch discs. If the dough is wet and the shape is a little ragged, it’s perfect.
3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.

Strawberry Hints

Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long.

Original Strawberry Shortcake Recipe

Ingredients
2 cups all-purpose flour (or more--see above)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)
1 tablespoon melted butter or cream for brushing
2 tablespoons large crystal sugar such as turbinado sugar
2 pints ripe strawberries
1/4 cup sugar
1 cups heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
Directions
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries:
Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Chocolate Caramel Raspberry Shortcake Recipe

Ingredients
1 3/4 cups all-purpose flour (or more--see above)
1/4 cup cocoa
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)
1 tablespoon melted butter for brushing
2 tablespoons large crystal sugar such as turbinado sugar
1 1/2 pints ripe raspberries
1 cup heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
Chocolate syrup
Caramel syrup
Directions
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the raspberries:
Wash the raspberries. Garnish the dessert with the raspberries.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.

Blueberry Cream Cheese Shortcake Recipe

Ingredients
2 cups all-purpose flour (or more--see above)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)
1 tablespoon melted butter or cream for brushing
1 1/2 pints ripe blueberries
2 tablespoons sugar
2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest
Directions
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the blueberries:
Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.
For the whipped cream:
Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.
To serve:
Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.

See photos and the printable version of All About Shortcakes.

For more recipes like this visit The Prepared Pantry's Recipe Box.

Chicken Mushroom Marsala - Easy and Elegant for the Amateur Gourmet

2007-11-01T04:35:00.001-07:00

If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe. This is my favorite way to eat chicken for a few different reasons. First, I love how tender it comes out. If you really pound your chicken breasts nice and thin, it will result in unbelievable tenderness. Second, the flavors of this recipe are perfection. The sauce made with wine, butter, and chicken broth cannot be beat. Third, I love how quick and easy it is to prepare! If you are having it with rice and vegetables, be sure to start them first, because once you start cooking, this chicken will be done in about 15 minutes.

Here is what you will need:

2-3 Chicken Breasts, pounded thin

4 Tablespoons All-Purpose Flour

2 Teaspoons Marjoram

½ Teaspoon Salt

4 Tablespoons Butter

2 4oz. Cans Sliced Mushrooms

2 Tablespoons Sliced Green Onions

1 ½ Cups Chicken Broth

1/3 Cup White Wine

1. Mix together flour, marjoram, and salt. Pat chicken breasts into the mixture on each side to coat. Shake off any extra.

2. In a Large Frying Pan (preferably with deep sides) heat 1 Tablespoon of the butter over medium heat. Add mushrooms and green onion. Sauté for 5-10 minutes until tender. Transfer to a bowl.

3. Add the other 3 Tablespoons of butter to the pan. Brown chicken on each side over medium heat (about 4-5 minutes per side).

4. Pour mushroom mixture back into the frying pan. Add chicken broth and white wine.

5. Simmer for 5-10 minutes to let the flavors mix together.

I think this recipe is best served with some white rice and a steamed vegetable. You can spoon the sauce over the chicken and over the rice as well. If you need to let the chicken simmer on the stove a little longer than 10-15 minutes – don’t worry – this recipe is very forgiving and it won’t ruin the taste or tenderness. Just make sure you turn the heat down as low as possible for that period of time.

About The Author

Stacy Tabb is the owner of ThreeLittleHouses Kids Bedding, offering fun and colorful quilts for kids.

Tasty Rice Pudding

2007-11-01T04:30:00.000-07:00

1 cup - uncooked rice

1 teaspoon - vanilla

a pinch of salt ( if desire)

3 sticks - cinnamon

1/3 cup - sugar

2 1/2 cups water

12 0z. - evaporated milk

Bring water to boil for at least 7 minutes with cinnamon sticks, stir in rice.

When rice tenders completely stir in evaporated milk, sugar, salt and vanilla.

Cover and let it simmer for 10 minutes.

It makes up to 4 servings.

It can be serve hot or cold.

About The Author

Kenia Morales is the publisher and owner of weekly online magazine " For Every Aspect Of Today's Woman". To find a variety of women related issues and topics visit http://www.kpatra.com; info@kpatra.com

Cool Snacks for a Hot Summer

2007-10-31T01:27:00.000-07:00

Beat the heat with these cool summer treats!

Mouse Popsicles

It’s not what you’re thinking! The name refers to the size of the popsicle—not the contents. Wash a bowl of seedless grapes, and then set the grapes in the freezer for about an hour. Poke colored toothpicks into the grapes to serve.

Juice Pops

Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.

Frozen Monkey Treats

Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!

Fruit Fizzy

Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass and garnish with a cherry on top.

About The Author

Deborah Shelton is a mother, freelance writer, and author of the brand new book, "The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones." Visit Deborah's website for more family-friendly ideas:

http://www.fiveminuteparent.com; deborah@fiveminuteparent.com

Holiday Recipe: Filled Cookies

2007-10-31T01:24:00.000-07:00

From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)

When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.

3/4 cup butter or margarine (softened)
3/4 cup shortening
2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
several tablespoons of milk if the dough seems too dry
Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)

Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.

Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.

This recipe makes about six dozen filled cookies.

The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.

************

~ Plum Conserve ~

If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)

8 to 10 fresh, large, ripe plums
1/2 cup of water
4 cups of sugar
2 cups of raisins
1 cup chopped walnuts
2 tablespoons of lemon juice

Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)

~ Date Filling ~

3 cups chopped dates
1/2 cup sugar
1 2/3 cups water
1 tablespoon lemon juice

Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).

************

About The Author

LeAnn R. Ralph is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm). Share the view from Rural Route 2 and celebrate Christmas during a simpler time. Free shipping on autographed copies. http://ruralroute2.com; bigpines@ruralroute2.com

Wonderful Holiday Recipe Ideas

2007-10-29T01:04:00.001-07:00

The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.

The recipes below are a few of my favorites and may become yours too!

**********

Basic Bread Stuffing

1 cup butter or margarine
1/2 cup onion, chopped
1 1/2 cups celery, chopped
12 cups bread cubes, white and whole-wheat bread
2 tbsp. McCormick® Parsley Flakes
1 tbsp. McCormick® Bon Appetit Seasoning
1 1/2 tsp. McCormick® Poultry Seasoning
1/2 tsp. McCormick® Ground Black Pepper
1/2 cup chicken broth

1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.

2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.

3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.

Variations:

Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.

Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.

Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.

Makes 8 cups

This recipe courtesy of McCormick, Inc.

**********

Glazed Sweet Potatoes

Prep: 5 mins - Ready In: 17 mins

1/2 cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained

BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.

ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.

Makes 6 servings

This recipe courtesy of Kraft Foods.

**********

Granny Shaffer`s Black Walnut Fudge Pie

3 eggs
1 cup sugar
1 cup dark corn syrup
1/2 cup cocoa
2 Tbsp. melted butter
1 tsp. vanilla
2 cups Hammons Black Walnuts
10-inch unbaked pie shell

Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.

Bake one hour at 350 degrees. Cool to room temperature.

Serve with whipped cream or ice cream.

Makes one 10-inch pie - 8 servings

This recipe courtesy of Hammons Black Walnuts.

**********

Spiced Holiday Coffee

Prep: 5 mins - Ready In: 5 mins

1/3 cup MAXWELL HOUSE Coffee, any variety
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water

PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.

PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.

Serve with sugar, if desired.

Makes 6 servings

This recipe courtesy of Kraft Foods.

**********

About The Author

Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: http://www.backofthebox.com Back of the Box.

admin@backofthebox.com

Easy Trail Mixes

2007-10-29T01:02:00.000-07:00

Before you set off on your next family walk or outing, try making one of these super easy trail mixes to keep your energy up.

* Quick Fix Mix

2 cups mini pretzels
1 cup cheese snack crackers
1 cup honey roasted peanuts
1 cup raisins

Place all ingredients into a plastic baggie, seal, and then shake. Enjoy!

* Chocolate Popcorn Mix

2 cups spoon size shredded wheat cereal
2 cups popped popcorn
1 cup dried cranberries
3 Tbsp. milk chocolate chunks

Toss cereal and popcorn into a large bowl. Place the cranberries into a small bowl. Melt the chocolate as directed on the package, and stir. Pour the chocolate over the cranberries and mix lightly. Add the chocolate cranberries to the cereal mixture, and toss lightly. Spread the mix into a single layer on a large piece of wax paper. Let it cool completely before serving.

* Fruity Nut Mix

1/2 cup sunflower seeds
1/2 cup raisins
1 cup dried banana chips
1/2 cup shredded coconut
1 cup unsalted peanuts
1 cup dried fruit bits

Place all of the ingredients into a plastic baggie, seal, and then shake. Fast, easy and yummy!

About The Author

Fun & Fruity Recipes

2007-10-27T04:49:00.000-07:00

Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.

Miniature Fruit Pizzas

1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.

Directions: Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.

Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!

Strawberry Angels

1 angel food cake
6 large strawberries
1 carton whipped topping

Directions: First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!

About The Author

Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com; deborah@fiveminuteparent.com

The Official "Parenting" Cheesecake Recipe

2007-10-27T04:47:00.000-07:00

Whoever writes all those fancy cookbooks has never been a parent. To begin with, the pages are never spill-proof, almost guaranteeing that somewhere in the middle of mixing ingredients, a spill will cover the remaining two ingredients listed. This means that parents must learn to improvise.

Some would suggest that the very thrill of cooking is experimentation. So what’s the big difference between oregano and cayenne pepper, anyway?

Then there are all those "quick" recipes to "serve your family" gracing the pages of women's magazines. NO recipe is quick with Little Helper's assistance.

For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is available in Cooking By The Book -- a free bonus I offer with every purchase of The Get Happy Workbook at http://thehappyguy.com/happiness-workbook.html .

Harvest Pumpkin Pie Cheesecake (Parent Version)

Mix one cup of ginger snap cookie crumbs and one tablespoon of olive oil. Add more cookie crumbs to make up for the ones that disappeared about the same time your Little Helper walked into the kitchen.

Press the crumby oil mixture ... "Sorry, Little Helper distracted me." Press the oily crumb mixture into the bottom of a 9-inch spring-form pan, and up around the edges about one inch. Put it in the refrigerator to cool – best to slip it in safely behind the broccoli and that thing that's been turning blue for three weeks in case Little Helper gets inspired

Soften three bricks of cream cheese, ideally in the microwave. If you can't separate the cheese from Little Helper's hands, let her keep doing what she's doing until the cheese is good and soft. Cream the cheese with one and a half cups of pureed pumpkin, three large eggs, two tablespoons of cream, and one cup of brown sugar. Keep mixing until creamy.

Add one teaspoon of vanilla extract. If you are fortunate enough to have help at this stage, you have three options:

1. Rename it " Harvest Pumpkin and Vanilla Cheesecake".

2. Try scooping out the extra cup of vanilla Little Helper poured in for you.

3. Start over.

You will also need to add a tablespoon of cinnamon. If Little Helper is in a generous mood, don't worry. You still have three options:

1. Rename it " Harvest Pumpkin and Cinnamon Cheesecake".

2. Try scooping out the extra pile of cinnamon Little Helper poured in for you.

3. Bang your head against the counter and start over.

There is also a tablespoon of ground ginger to add. Sorry about that. Don't worry, you still have three options...again:

1. Rename it " Harvest Pumpkin and Ginger Cheesecake".

2. Scoop out as best you can the extra heap of ginger Little Helper added for you.

3. Bang your head twice on the counter and start over.

I almost hate to mention this, but you'll need to add a teaspoon of ground nutmeg. And a half teaspoon of salt. And a half teaspoon of allspice. Go ahead and bang your head some more if it makes you feel better.

Fortunately, there is a parental failsafe. It is sort of like a "get out of jail free card". Look in the bowl. Observe the quantity of creamy things. Observe the quantity of spicy things.

If the quantity of creamy things is even slightly greater than the quantity of spicy things, keep going and pretend you didn't have any help. Maybe nobody will notice. If the quantity of spicy things is greater than the quantity of creamy things, open another can of pureed pumpkin. Keep adding cans of pureed pumpkin until creamy things are greater than spicy things -- or until your grocer runs out of cans.

Pour the filling into the crust. Note, if you had to add too many cans of pureed pumpkin, this could get messy. I recommend hip-waders...especially for Little Helper.

Cook at 350 degrees Fahrenheit for about 50 minutes or until the top is slightly brown and almost as cracked as your head and the counter. Do NOT let Little Helper eat the cake while it is still in the oven.

Let it air cool in a safe place -- like at a neighbor's house -- then refrigerate overnight

Just before serving, top with whipped cream and sprinkle with pecans. Oops. I just wrote that last line in non-parentease. It should read: "Now that the whipped cream is polished off, shake the remaining sprinkles on the cake. Unless Little Helper ate them, too.

Now you can sit down and enjoy your Harvest Pumpkin Pie Cheesecake (Parent Version). Oh yes, don't forget to laminate this page to avoid more impromptu experimentation in the future.

About The Author

The author is David Leonhardt. Sign up for his weekly satire column up at http://TheHappyGuy.com/positive-thinking-free-ezine.html or read more columns at http://TheHappyGuy.com

info@thehappyguy.com

Low Carb Christmas Enchiladas!

2007-10-25T06:02:00.001-07:00

FELIZ NAVIDAD...

IT'S A LOW CARB CALIFORNIA CHRISTMAS FIESTA!

We low carbers tend to think that Mexican food is “off limits”... NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is “music for your mouth”... not to mention your tummy!

CHICKEN ENCHILADAS

Before you start to build the enchiladas... whip out that Girl Scout motto and “be prepared”! You can fix this stuff a couple of days in advance and then “whip it together” for your guests or for a quick supper after a day of Christmas shopping.

Okie dokie... prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and “chop it”!

“Oil-righty then”... here we go...

CHILE SAUCE

1/2 cup onion, chopped

1 garlic clove, finely crushed

2 tablespoons olive oil

1 tablespoon whole wheat pastry flour

1/8 cup chili powder (if you like it hotter, add more!)

1/2 teaspoon dried oregano

1/4 teaspoon dried cumin

1 teaspoon salt

2 cups pureed tomatoes (lowest carb count you can find)

1 chicken bouillon cube

Cook the onion and garlic in the olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.

Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.

Makes two cups.

Now for the Enchiladas...

FIRST... prepare the Filling (recipe below):

FILLING:

1/2 cup onion, chopped

2 tablespoons butter

2 cups cooked chicken, chopped or shredded... your preference

1 cup Chili Sauce

1 cup sour cream

Salt to taste

Sauté onion in butter and add other ingredients. Set aside while preparing tortillas for BUILDING enchiladas!

Now let’s build enchiladas...

Olive oil

12 low carb tortillas

2 cups cream

1 cup chicken stock

1 1/2 cups Jack cheese grated

Heat oil in heavy skillet and cook tortillas just a few seconds. Combine the cream and chicken stock until well blended.

After cooking each tortilla, dip each one in the chicken stock and cream mixture. Spread filling mixture on the tortillas (kinda like peanut butter on a sandwich), roll the tortilla, placing the seam side down on a baking dish. By the way, this dish should be big enough to hold 12 of these puppies!

After all tortillas are filled and rolled, pour the remaining liquid over them. Sprinkle with cheese and bake in a 350° oven until hot and cheese is melted... about 25 minutes.

Serves 12

Carb count for Total Recipe:

107 grams carbs/19 grams fiber = 88 net grams of carbs

ADD the carb count for your tortillas! WOW... this is ONLY 7.3 grams of carbs per serving and if you ADD 3 net grams for the tortilla it is still only 10.3 grams for a very special treat.

Who says low carb cooking is boring??

VIVA FIESTA and FELIZ NAVIDAD...

IT’S A LOW CARB CALIFORNIA FIESTA CHRISTMAS!

Recipe from the FIRST Low Carb Christmas Cookbook!
by Jan McCracken
Now ONLY $9.95
Low Carb Christmas Cookin'-
With an Old-Fashioned Cook!
224 fun-filled, sometimes hysterical pages!
http://www.lowcarbcookin.com

About The Author

Jan McCracken is author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she won’t tell us how many years that is)!

Jan has been living the low carb lifestyle for eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.

jan@lowcarbcookin.com

The Taffy Pull (A Story and a Recipe)

2007-10-25T06:00:00.000-07:00

One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.

So — when school let out one winter afternoon — I lost no time getting to the gym where we always had our meetings.

For once nobody was late, and when we entered the gym, the Brownie leaders already had everything set up.

"What's in the pans?" asked one girl.

On the table were several square cake pans full of some clear caramel-colored stuff.

"That's our taffy," explained one of the leaders.

The questions came fast and furious then.

"What do we have to do?"

"What's taffy, anyway?"

"But I thought WE were going to make candy…"

"You are," one of the leaders said. "This is called saltwater taffy. Cooking it is the very hardest part but now just the fun part is left — making it."

We looked back and forth amongst ourselves. If the candy was already cooked, what else was there?

"First we want you to wash your hands. And use lots of soap and warm water. Don't just rinse, either," the other leader continued.

One girl spoke up. "Why do we have to wash our hands like that?"

"Because you're going to put them in the taffy, so they have to be very clean," the leader answered.

Put our hands IN the candy? Hmmm, maybe the fun part WASN'T already done…

A little while later when we returned from our hand-washing expedition, the leader was busily working something back and forth between her hands.

"What's THAT?" asked one girl.

"This," she said, "is taffy. And it's almost ready."

The mass of stuff she held was light and cream-colored.

"Where'd it come from?" another girl asked.

"There," the leader replied, nodding toward the table.

The cream-colored glob in no way resembled what was in the pans.

"How'd it get like THAT?" another girl asked.

Both the leaders laughed.

"It's what happens to taffy when you pull it like this."

We watched for another five minutes.

"There," she said, "it's done." She laid the taffy on a piece of wax paper, rolled it into a rope, and then quickly cut it into sections with a pair of scissors.

"Now I want you to taste it," she instructed.

No problem there…

"This is good!"

"Chewy."

"Tastes a little like caramel."

The leader smiled. "Rub butter on your hands," she instructed, "then grab some taffy…and start pulling."

In no time at all, a dozen little girls wearing Brownie uniforms were industriously manipulating handsful of taffy.

"This is FUN!" declared one girl.

"The funnest thing we've EVER done!" exclaimed another, nodding vigorously.

"Can we do it NEXT week, too?" asked a third.

"I told you just the fun part was left," the Brownie leader said.

When the taffy had reached the right consistency we cut it into pieces. Then the leaders produced some Baggies, and a little while later it was time to go home.

"Did you have fun today?" my mother asked as I got into the car. She had ridden into town with Dad to pick me up from the Brownie meeting.

"Look what we made!" I exclaimed.

My mother squinted at the bag of candy. "Why, that looks like the taffy we used to make in school. Wonder if it tastes the same."

I stared at my mother. She had gone to school in a one-room country schoolhouse about a mile from our dairy farm.

"You've made taffy?" I said.

She smiled. "Of course. We used to make it for Christmas. Wasn't much left by the time Christmas rolled around, though."

I held the bag toward her.

She popped a piece into her mouth and then nodded. "Tastes just the same."

Dad thought it was good, too.

And apparently so did everyone else in the family.

The next morning as I sadly contemplated the empty Baggie, I decided the Brownie leaders had been dead wrong.

Making the taffy wasn't the best part — eating it was.

**********************

Saltwater Taffy

1 cup sugar

3/4 cup light corn syrup

2/3 cup water

1 tablespoon cornstarch

2 tablespoons butter

3/4 teaspoon salt

2 teaspoons vanilla (or another flavoring, such as peppermint or anise)

In a large saucepan, combine all ingredients except the vanilla. Stirring constantly, cook over medium heat until the mixture reaches 256 degrees Fahrenheit on a candy thermometer (or until a small amount dropped into a cup of cold water forms a hard ball).

Stir in vanilla. Pour into a buttered 8x8 square pan. Let cool.

Note: if you would like to make colored taffy, stir in a few drops of food coloring just before you add the vanilla or other flavoring.

When the mixture is cool enough to handle, rub a small amount of soft butter between your palms, take a handful of taffy and pull until it becomes stiff and lighter in color. Pull or roll into ropes and cut into pieces with a scissors.

To store the candy, let it sit for an hour or so and then wrap the individual pieces in plastic wrap or waxed paper.

**************

About The Author

LeAnn R. Ralph is the editor of the Wisconsin Regional Writer (the quarterly publication of the Wisconsin Regional Writers' Assoc.) and is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback; August 2003). She is working on her next book, Give Me a Home Where the Dairy Cows Roam, which will be available later in 2004. Share the view from Rural Route 2 — http://ruralroute2.com

bigpines@ruralroute2.com

Easy, Tasty Chicken Wing Recipes

2007-10-24T03:46:00.001-07:00

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:

Baked Chicken Wings

1/2 c. margarine, melted
1 t. dijon mustard
3 c. multi-grain flaked cereal
16-18 chicken wings, broken into two pieces
1/2 c. grated Parmesan cheese
4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.

Hot Chicken Wings

12-15 chicken wings
1/2 c. (1 stick) butter or margarine, melted
1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.

Sweet and Sour Chicken Wings

3 lbs. chicken wings
Accent seasoning
Oil
1 c. water
Cornstarch
Garlic powder
Beaten egg

Sauce:

3/4 c. sugar
3 or 4 tbsp. catsup
Dash of salt
1/2 c. white vinegar
1 tsp. soy sauce
1/4 c. chicken stock
1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.

Teriyaki Chicken Wings

12-15 chicken wings
1/3 c. water
1/4 tsp. pepper
1/3 c. soy sauce
1/4 c. brown sugar
2 green onions (diced)
1/3 c. cooking sherry (optional)
1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

About The Author

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Homemade Cinnamon Rolls from Scratch (in 2 hours or less!)

2007-10-24T03:44:00.000-07:00

If I've heard it once, I've heard it a dozen times: "Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!"

Actually, it depends upon the recipe.

I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish.

But it doesn't have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.

Here's my recipe:

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
6 to 7 cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

****************************

About The Author

LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback) (August 2003). She is working on her next book, Give Me a Home Where the Dairy Cows Roam, which will be available later in 2004. Read sample chapters and other Rural Route 2 stories at http://ruralroute2.com; bigpines@ruralroute2.com

No-Bake Peanut Butter Cookies

2007-10-22T23:07:00.001-07:00

Homemade cookies from scratch in 20 minutes!!

• 2 six-ounce packages of butterscotch chips

• 1 1/2 cups of chunky peanut butter

• 4 to 5 cups of corn flakes

• 1 cup dry roasted peanuts

Melt the butterscotch chips and peanut butter together in a large microwave-safe bowl in the microwave.

Then stir in 4 to 5 cups of corn flakes and 1 cup of dry roasted peanuts.

Drop by rounded teaspoonfuls on wax paper.

Store in an airtight container between layers of wax paper.

About The Author

LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm). She is working on her next book, Give Me a Home Where the Dairy Cows Roam. To read sample chapters, other Rural Route 2 stories and to sign up for the FREE!! monthly e-mail newsletter, Rural Route 2 News (stories and recipes from down on the farm), visit — http://ruralroute2.com

bigpines@ruralroute2.com

5-Minute Strawberry Jam

2007-10-22T23:06:00.001-07:00

Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler.

The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.

Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.

Ingredients

1-pint strawberries, hulled and sliced
2-tablespoons fruit pectin
½ teaspoon butter
1-cup sugar
2 8-ounce jelly jars

Directions

In a medium sized bowl, crush the strawberries with a potato masher
In a skillet, combine the crushed strawberries, pectin, and butter.
Stirring constantly, cook over medium-high heat, until the mixture boils.
Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

You have permission to reprint this article electronically or in print, free of charge, provided that each article is:

Printed in its full form with no changes
Includes an active link
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And the following byline appears at the bottom of each article:

About The Author

Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit http://togetherparenting.com/

info@togetherparenting.com

Easy-Cheesy Casserole

2007-10-22T23:05:00.004-07:00

I have always loved mac-n-cheese, and this variation is one of my favorites!

1 pound of browned hamburger
1 1/2 cups of grated cheddar cheese
2 cups cooked macaroni (or egg noodles; I prefer to use egg noodles myself)
Parmesan cheese to sprinkle on top
1 can cream of mushroom soup

Combine hamburger and macaroni (or egg noodles) in a large baking dish.

Add cream of mushroom soup and mix well.

Stir in cheddar cheese.

Sprinkle Parmesan cheese on top.

Bake in 350 degree oven for 25 minutes.

Makes 4 to 6 servings.

About The Author

LeAnn R. Ralph is the author of the book, *Christmas in Dairyland (True Stories from a Wisconsin Farm)* (trade paperback; August 2003). For more information, visit http://ruralroute2.com

bigpuines@ruralroute2.com

The Creamy Taste Of Fudge!

2007-10-22T23:05:00.003-07:00

Fudge is a treat that everyone loves. It doesn’t matter if you’re young or old, the taste of a smooth, creamy piece of delicious Fudge appeals to everyone. Fudge, candy, Fudge, and sweets have been around for a long time and they still tickle the taste-buds of people. You’re sure to be a hit with family and friends when offering them the finest quality Fudge you can find.

Delicious Fudges made from high quality cocoa beans and mixed with the proper amount of sweetener combine to create a mouth-watering treat that simply melts in your mouth with delight.

All Fudge lovers know that the right ingredients mixed with care and exactness produce a delicious Fudge truffle or flavorful sweet that are loved by everyone. We take great pride in the Fudge and chocolate we recommend, and have chosen from only the finest in the world.

Whether your looking for Fudge for a friend or a special treat for yourself, Fudge made from the best ingredients available is sure to taste fantastic. Sitting down with a treat that is only eaten because it tastes good is a luxury that everyone enjoys and deserves.

We don’t eat candy because we need to (well, maybe) we enjoy chocolate, candy and other treats because we can.

Remember when you were a kid and you couldn’t wait to grow up and then you could eat whatever you wanted? Well, why not get started now?

About The Author

Mike Yeager, Publisher

http://www.a1-candy-4u.com/; mjy610@hotmail.com

Rib-Eye Steak with Mushrooms and Bleu Cheese

2007-10-22T23:05:00.001-07:00

This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.

Serves 2

2 ea. Rib-eye steaks (each about 1 inch thick)
½ tsp. Kosher salt
½ tsp. Pepper
1 Tbsp. Olive oil
3 Tbsp. Unsalted butter
1 ea Onion - thinly sliced
1/2 lb Mushrooms - thickly sliced
2 Tbsp. Garlic - chopped
3/4 cup Beef broth
1/4 cup Brandy
1/4 tsp. Fresh rosemary - minced
½ cup Bleu cheese - crumbled

Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.

Heat a sauté pan over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates and place in a warm oven.

Add butter and onion to sauté pan then sauté until translucent, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes

Add broth, brandy and rosemary and bring to a boil, scraping up browned bits. Reduce until liquid by 2/3, about 5 minutes. Add cheese; stir just until cheese melts, but still has bits of bleu cheese visible, about 1 minute.

Take the steak out of the oven and transfer it to a plate. Top with mushroom sauce.

About The Author

Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Spinach Salad with Mango and Papaya

2007-10-22T23:04:00.003-07:00

This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.

Spinach Salad

Makes 1 salad

4 oz. Spinach – cleaned and stem removed
2 oz. Mango – peeled, seeded and diced into ¾” pieces
2 oz. Papaya – peeled, seeded and diced into ¾” pieces
2 oz. Mandarin oranges
½ oz. Red onion – julienne
2 Tbsp. Slivered almonds – toasted
2 oz. Lime vinaigrette (recipe follows)
1 ea. Lime slices

Combine spinach red onion and lime vinaigrette in a bowl and toss. Place on plate and top with mango, papaya, mandarin oranges and slivered almonds. Garnish with lime slice.

Lime vinaigrette

Yields 4 cups

4 oz. Lime marmalade
6 oz. Fresh lime juice
4 tsp. Sugar
4 tsp. Orange juice concentrate – undiluted
2 ½ oz. Cider vinegar
2 tsp. Kosher salt
1 tsp. Sambal olek (chili paste)
1 ½ tsp. Dijon mustard
½ tsp. Ground coriander
1 Tbsp. Poppy seeds
2 cups Canola oil
3 oz. Olive oil

Combine and mix all ingredients except the oils in a mixer. Slowly add the oil on medium speed until vinaigrette is emulsified. Store in an air tight container and refrigerate.

About The Author

Strawberry Rhubarb Coffee Cake

2007-10-22T23:04:00.001-07:00

Bottom Layer:

1/2 cup butter or margarine
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup milk
2 eggs
1 teaspoon vanilla

Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.

Middle Layer:

4 to 5 cups of rhubarb (cut up)
2 eggs
1/4 cup milk
2 cups sugar
1 cup flour
1 three-ounce package strawberry Jello

Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture.

Top Layer:

1 cup flour
3/4 cup brown sugar
1/2 cup butter or margarine

Put all ingredients into a mixing bowl. Use a fork to cut the butter/margarine into the flour and brown sugar. Continue mixing until crumbly. Sprinkle over the rhubarb layer.

Bake at 375 degrees for 70 minutes or until a knife inserted in the center comes out clean.

For an added treat, serve with whipped cream or vanilla ice cream.

About The Author

LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)." You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

Ice Cream In A Baggie

2007-10-22T23:03:00.002-07:00

Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish!

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as ittle air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips:

Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging.Especially if you plan to do this indoors, I strongly recommend using gallon size freezer bags.

Here are some interesting tidbits:

What does the salt do? Just like we use salt on icy roads in the winter, salt mixed with ice in this case also causes the ice to melt. When salt comes into contact with ice, the freezing point of the ice is lowered. Water will normally freeze at 32 degrees F. A 10% salt solution freezes at 20 degrees F, and a 20% solution freezes at 2 degrees F. By lowering the temperature at which ice is frozen, we are able to create an environment in which the milk mixture can freeze at a temperature below 32 degrees F into icecream.

Who invented ice cream?

Legend has it that the Roman emperor, Nero, discovered ice cream. Runners brought snow from the mountains to make the first ice cream. In 1846, Nancy Johnson invented the hand-cranked ice cream churn and ice cream surged in popularity. Then, in 1904, ice cream cones were invented at the St. Louis World Exposition. An ice cream vendor ran out of dishes and improvised by rolling up some waffles to make cones.

About The Author

Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by www.gratefulbaby.com and www.recipes4learning.com for more fun.

Ice Cream Cone Cupcakes

2007-10-22T23:03:00.001-07:00

You will need:

1 (18.25 ounce) box yellow cake mix

Frosting

Sprinkles or other decorations of your choice

Directions:

Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.)

Place flat-bottomed ice cream cones in the cups of a regular muffin pan.Pour enough batter into each cone to fill from 1/2 to 2/3 full.

Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe.

Decorate with sprinkles or other decorations of your choice.

About The Author

Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by www.gratefulbaby.com and www.recipes4learning.com for more fun.

Crab Stuffed Salmon with Lobster Sauce

2007-10-22T23:02:00.000-07:00

I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.

Serves 6

6 cuts Salmon (5-6oz fillet cut)

Crab stuffing

Lobster sauce

Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.

Crab Stuffing

4 oz. Dungeness crab
3 Tbsp Butter
¼ c. Onion
¼ c. Bell pepper
1 ea. Egg
1 tsp. Dijon mustard
dash Worcestershire
pinch Pepper
pinch Salt
½ c. Bread crumbs

Sauté peppers and onions over medium high heat in the butter until tender. Then cool

Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.

Lobster Sauce

2 Tbsp. Butter
1/3 c. Onion, yellow - minced
1/2 c. Clam juice
2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
3 c. Heavy cream
1/4 tsp. White pepper

Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

About The Author

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Grilled Scallops with Ginger-Lime Sauce

2007-10-18T03:37:00.001-07:00

Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!

Serves 4 - 6

1 ½ lb Scallops (10/20 count)
½ cup Olive oil
2 tsp. Kosher salt
2 tsp. Pepper
1 cup Ginger-lime sauce
2 Tbsp. Fresh parsley – chopped
1 ea. Lime - sliced

Begin by soaking 8” bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

Yields 1 cup

½ cup Clam juice
½ cup White wine
2 Tbsp. Fresh lime juice – from one lime
2 Tbsp. Shallots – minced
1 tsp. Ginger – peeled and minced
¼ tsp. Lime zest – minced
½ cup Heavy whipping cream
4 Tbsp. Butter – unsalted, chilled

In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.

About The Author

Oatmeal-Apple-Raisin Muffins

2007-10-18T03:36:00.000-07:00

These muffins are not only tasty, but they're also a good source of fiber. In recent years, health experts have come to realize that fiber is an important part of a heart-healthy diet. Using Canola oil also increases the health benefits of these muffins.

1 egg
1 cup buttermilk (or 1 cup of milk with 1 tablespoon of lemon juice added)
1 cup oatmeal (either quick-cooking or old-fashioned oatmeal; I like to use the old-fashioned)
1/2 cup of brown sugar
1/2 cup cooking oil
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cinnamon
1 apple chopped
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Pre-heat oven to 375 degrees. Chop apple and put into a mixing bowl. Add the raisins. Measure out the remaining ingredients. Stir just until the dry ingredients are moistened. Grease muffin cups and fill to 2/3 full. Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 to 10 minutes, then remove from the muffin tins. Makes 2 dozen muffins.

Hint: Instead of greasing the muffin tins, use cupcake papers. That way you won't have to work so hard to scrub out your muffin tins.

About The Author

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Historyies)." You are invited to order a book from Rural Route 2. You also are invited to sign up for the FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

bigpines@ruralroute2.com

Easy No-Roll Pie Crust

2007-10-17T03:37:00.001-07:00

EASY No-Roll Pie Crust

3 cups flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup cooking oil (I like to use Canola oil)
1/3 cup water or milk

Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.

This recipe will make enough for:

3 eight-inch one-crust pies (or)
2 eight-inch two-crust pies (or)
2 ten-inch one-crust pies (or)
1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.

About The Author

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories" (e-book). You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

bigpines@ruralroute2.com

Edith's Cake That Thrilled the French

2007-10-17T03:36:00.001-07:00

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that. Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9" x 12" pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

About The Author

Find Janette Blackwell’s hilarious cookbook, “Steamin’ Down the Tracks with Viola Hockenberry,” at foodandfiction.com

Janette@foodandfiction.com

Seafood Fettuccine Alfredo

2007-10-15T22:32:00.002-07:00

Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.

Serves 4-6

16 ea Prawns (31-35 count)
8 oz. Bay scallops
1 cup Flour – all purpose
12 oz. Fish (choice of salmon, cod, halibut) – cut into 1” pieces
8 oz. Clams
6 oz. Mussels
3 oz. White wine (optional)
4 Tbsp. Olive oil
¼ tsp. Kosher salt
½ tsp. Pepper
1 lb Fettuccine – dry then cooked al dente
½ cup Parmesan - shredded
4 Tbsp. Red bell pepper – diced
2 Tbsp. Fresh parsley – chopped
4 cups Alfredo sauce – recipe follows

Heat oil in a large sauce or sauté pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.

Remove clams and mussels from pan and deglaze pan with white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.

Note: Do not use any clams or mussels that are already open before cooking or won’t open when cooked.

Alfredo sauce

Yields 4 cup

6 cups Heavy whipping cream
¼ lb Butter
2 Tbsp. Garlic – chopped
1½ tsp. Kosher salt
1 tsp. White pepper
3 Tbsp. White wine (optional)
1 cup Parmesan cheese - shredded

In a sauce pot over medium heat, cook the garlic and butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.

Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.

About The Author

Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook “Chef’s Special”. You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com

Parmesan Crusted Sole with Lemon Beurre Blanc

2007-10-15T22:32:00.001-07:00

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll love this recipe.

Serves 4

4 ea. Sole fillet (6-8 oz) – if the fillets are small use 2 per serving
1 ½ cups Panko (Japanese bread crumbs)
½ cup Grated parmesan cheese
4 Tbsp. Parsley - minced
½ tsp. Granulated garlic
¼ tsp. Kosher salt
½ tsp. Pepper
½ cup Flour – all purpose
3 ea. Eggs
1 cup Milk
4 Tbsp. Butter
4 Tbsp. Olive oil
1 cup Lemon beurre blanc

In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.

In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.

Lemon Beurre Blanc

Yields 1 cup

1 cup White wine
1 Tbsp. White wine vinegar
1 Tbsp. Shallots
4 Tbsp. Heavy whipping cream
¼ lb Butter – unsalted, chilled, cut into cubes
2 Tbsp. Lemon pulp – chopped (see note)
1 tsp. Lemon zest - minced
1/8 tsp. Kosher salt
1/8 tsp. White pepper

In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.

Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.

Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.

About The Author

Easy Spaghetti Recipes

2007-10-15T01:18:00.000-07:00

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

1 onion, chopped
2 tbsp. vegetable oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
Dash of red pepper
1/2 tsp. chili powder
1/2 tsp. tabasco sauce
1 can cream of mushroom soup
1 can condensed tomato soup
1 (8 oz.) package spaghetti
1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. hamburger, browned
12 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

1/2 c. margarine
1 c. chopped red bell pepper
1 (4 oz.) can sliced mushrooms, chopped
1/4 c. chopped hot pepper rings
2 c. chicken broth
1/4 c. flour
2 c. cooked chicken, chopped
1 (4 oz.) can diced pimento
1 tsp. salt
1 oz. chopped slivered almonds
1/2 lb. spaghetti, broken
4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

About The Author

Easy to Make Guacamole Dip

2007-10-15T01:17:00.000-07:00

You can make guacamole that people will rave about! It’s easy, and you don’t need any fancy kitchen utensils or appliances.

What You’ll Need To Have Ready

Assemble the following kitchen items:

Cutting board
Sharp knife
A shallow-lipped dish or bowl, preferably with a flat bottom
A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

2 Haas avocados*
Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
2 Roma tomatoes
2 fresh limes (not lime juice)
Sour Cream (fat-free is OK)
1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
Cumin (a spice)
Your favorite salsa (homemade or favorite brand)
Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the Guacamole

1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl.

2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado.

NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you!

3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado.

NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!

4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado.

NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny!

5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado.

6. Open and empty the entire packet of guacamole seasoning into the avocado.

7. Add a “pinch” of cumin to the avocado.

NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you.

8. Add a spoonful of salsa (about a soup-spoonful) to the avocado.

Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes).

Taste, using a chip that you are going to serve with it. Depending on your personal preferences, you can now begin to add small amounts of cilantro, lime, and cumin until you have just the right zestiness! If you go overboard on any one ingredient, you can offset with little pinches of sugar (add in a pinch at a time, mix well, and taste), until you have the perfect flavor.

Provides enough dip for 2-4 people. If using as a side dish to tacos, burritos, or fajitas, you might want to double the recipe so that you have enough for the side dish and as a dip for chips.

When To Make and How To Store Your Guacamole

You can make the guacamole ahead of time, although I recommend that you make it the same day that you are going to serve it.

Put freshly made guacamole in a glass dish or container, and refrigerate. If you are going to be refrigerating for more than 6 hours, add 1 teaspoon of reconstituted lemon juice, and mix in well. This will prevent the guacamole from turning brown.

When you are ready to serve, I suggest that you serve in a wooden bowl. Using a cut lime, smear the inside of the wooden bowl with just enough lime juice to wet the surface. Spoon in the guacamole.

For a festive touch, spoon a very small dollop of sour cream into the middle of the guacamole. Break off one or two leaves of cilantro, leaving enough stem so that you can push down into the sour cream (so that the cilantro leaves stand up). Then rim the outer edge of the guacamole with a little bit of freshly minced tomato.

Serve with chips or as a side dish to your favorite Mexican or Tex-Mex meal!

About The Author

Jan K., The Proofer is freelance proofreader and copyeditor.

Visit http://www.janktheproofer.com for more information about Jan’s services; for work at home articles and free printables. For work at home moms, visit Jan’s sister site http://work-at-home.momsbreak.com for articles, free printables, and work at home T-shirts and other fun products.

Chicken Recipes That Everyone Enjoys!

2007-10-13T03:07:00.001-07:00

Chicken recipes are a stable in many people’s diets. Many of them are recipes we have made time and time again and others, are special recipes, maybe a favorite Christmas recipe or even a special fondue recipe using chicken. Americans consume more chicken then any other meat, but we still want new recipes to use!

Spicing up old recipes or creating new ones is easy when you have the right tools. Finding new free recipes is easy if you are using the Internet. Simply searching for recipes in your favorite search engine will produce many sites you can choose from. Within those sites, you can search for chicken recipes or any other that you may be looking for. Most of the time, you will receive many choices to choose from. Choose those that you have the ingredients for or are willing to purchase. If you do not have the ability to search online, check your local library for books and magazines on chicken recipes.

How will you cook the chicken? Bake it? Grill it? Stir fry? You can even use a slow cooker recipe to cook your chicken. There are many ways to prepare the chicken. There are also many types of cuts of chicken. Will you use a whole chicken? Half? Just thighs or wings? Maybe you will want it boneless or skin less. A good tool to invest in is a How To Cookbook. A book like this will teach you how to know these differences. It will teach you many important techniques you will use over and over in any baking or cooking you do. Another aspect to consider is when or how you will serve the chicken recipe. Will you prepare an appetizer recipe?

Will you make a soup or will it be a main dish? You have many questions to ask yourself. Once you come to these conclusions and know what your goals are, you will be able to find the perfect chicken recipes. Cooking with chicken you also need to understand how to prepare chicken safely. Chicken does contain bacteria that you need to avoid exposing yourself and your diners too. Always wash hands thoroughly after touching or handling chicken. Use the hottest water you can and an antibacterial soap as well. Ensure that you do not touch any equipment or items before washing your hands. This will prevent cross contamination as well.

When cooking chicken, make sure to cook it until it reaches the proper temperature. Chicken cannot be eaten raw. But, cooking it thoroughly will kill any bacteria that may be on your chicken. Again, make sure to use utensils that are clean and sanitary each time you touch the chicken. Following your directions correctly will provide you with the best possible outcome for your chicken recipes. Using the correct ingredients, properly cut and thoroughly clean, will deliver a great meal for whoever you are cooking for and whatever you make!

About The Author

Mike Yeager, Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Finding Delicious Cookie Recipes

2007-10-13T03:06:00.000-07:00

Many of us have an inner baker inside us that loves to find new cookie recipes to try. But, where do you find new, tried and true, cookie recipes that your family will love? People are always looking for the newest versions of their favorite recipes to broaden their dinner choices. New crockpot recipes, new chicken recipes, even new fondue recipes are all searched for by those needing something a little different. Let's face it, we all want something different from time to time, right? There are many places to find free recipes for any of your needs. Going to the local library and obtaining a membership (most of the time this is free as well) is one way to do some research.

They have many titles of books to choose from and many different types of cooking as well. You may be able to find "How to" books and books on different diet plans as well. Or you can also search for free recipes online on your favorite cookie recipes website. Don't have one? Use your search engine and type in "recipes". Many sites will appear for the choosing. Browse those sties until you find what you are looking for. Should a site require payment, chose a different site. There are many that do not and chance are good that you will find the recipe you are looking for without having to pay for it. So, that's where to find the recipes, but, what are we looking for?

Many of us have a few recipes that are our favorites, ones we make year in and year out. Our family loves them! Its also good to add new recipes to our collections. And its easy to do. You know what your family already likes, so looking for something with similar ingredients may be a hit with them as well. Or, maybe you are planning on spending some time with the kids and thought making some fun cookie recipes would be great. Children love cut out cookies, or cookies that require cookie cutters. These can then be decorated with icing, sugar candies, or sprinkles of their choice. Artistic or not, they will create colorful, fun cookies that are sure to be a hit! Could you be looking for a fancy cookie for a special dinner party? Although these may require special ingredients or a little extra talent, they can be found and made from scratch as well.

One of the most frequently searched for cookie recipes are Christmas cookie recipes. Not only do many of us enjoy baking cookies for our family, but we also love giving tins of cookies as gifts to neighbors and friends. Adding new cookie recipes to our collection will spark any Christmas celebration! Once you find the cookie recipe you want, make sure to follow the directions carefully. Invest in a cooking how to book to teach you how to measure ingredients and what tools you will need and even how to use these tools.

Following step by step instructions is key to making a good cookie. Use good quality ingredients and watch out for expiration dates. Many times we will only need a small quantity of an ingredient and let the rest sit on our pantry shelf. Make sure that, in this case, items are tightly closed and sealed properly. When it is time to use again, make sure it is still within its expiration date. Following good techniques will surely help you to create beautiful, tasty cookies everytime!

About The Author

Mike Yeager, Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Do You Ever Search For Quick recipes?

2007-10-11T23:58:00.001-07:00

In the quest for more time, searching for quick recipes online can be a big help. Cutting time out of cooking will free up time for other things. But, can you find easy gourmet recipes or quick crock pot recipes? The answer is yes. Many websites contain free recipes of any type that you can use. Are you looking for a quick cookie recipe? Maybe even a quick chicken recipe for dinner tonight? Whatever you choice is, you will find an answer online! For the sake of example, let us assume you are looking for a recipe for cookies. You want to have fun with the kids, but, as usual, you do not have much time to pour into a complicated recipe or long bake times. Not to worry, simply search for quick cookie recipes on your favorite recipe website.

Need a quick answer to dinner tonight? Search the same website for crockpot dinner that you can make before you leave for work, let it cook all day, then come home to dinner already done. There are quite a few websites out that provide free recipes to those looking. To find these sites, simply search for recipes using your favorite search engine. Many options will be available to you. Or, if you do not have Internet access, go to the library. There you will find tons of options. The library materials are free, to those who have a membership card which is also free in most cases.

Whatever you choose as your method for finding recipes, there are many quick recipes out there to allow you more time for other needs besides cooking! Many websites or recipe books will also give you tips to cutting down the cooking time or preparation time you need. Many times you can also find money saving tips and healthy options you may not have thought of before. It is definitely worth spending some time to research in order to gain the time later. You may gain many new favorite recipes!

About The Author

Mike Yeager Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Easy Gourmet Recipes You and I can do!

2007-10-11T23:57:00.001-07:00

So, you don't think you can find easy gourmet recipes? Yes, you can! While most people think that gourmet recipes are hard to make, time consuming, or too expensive, you can find things that are gourmet and easy to make. You just need to look in the right places and know what you are looking for! First of all, finding information on gourmet recipes on the Internet is easy to do. Just search your favorite recipe websites or just use a search engine like Google or Yahoo. If you do not have web access, going to the library for the information will also work. The library contains many types of books or even CD ROMs on cooking. Most importantly, both of these options result in free recipes!

The next question to ask yourself is what type of gourmet cooking are you looking to do. Are you looking to spice up a crockpot recipe you already have? Are you looking for special cookie recipes or Christmas recipe? Maybe even a gourmet chicken recipe? Are you planning on dining on a special day or for a special reason? All these questions will give you an idea of what you are looking to make or do. Make sure to know the tastes of those you are cooking for as well. Many people like to go to restaurant solely because they love the way a certain chef prepares their food and wish they could do the same thing at home. You can! You just need to knowledge of how to do this! Sometimes, gourmet meals are made from specialty store bought foods. But, in the day and age we live in, gourmet foods can be found in most large supermarkets across the country.

Spices that were hard to find even 10 years ago are available regularly. Many times you can also find gourmet meals already prepared at these same supermarkets. You can perhaps purchase a nicely made New York Style Cheesecake or Chocolate Mouse from your local bakery. But, if you are wanting to purchase your own produce and meats, do so knowing what cuts are correct for the recipe you have chosen. For instance, a chicken recipe may call for boneless thigh pieces or only white meat. Picking produce that is fresh, ripe, and the tastiest will contribute to the overall flavor of the finished food.

In order to know what to use and what to buy, make sure to choose recipes that give enough details. If they don't, research on the Internet or your local library for more information. You can make good, but easy gourmet recipes if you know what you are looking for and have the knowledge of what you need and want. Researching information you do not have is the most important first step.

About The Author

Mike Yeager Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Do I Really Need to Follow a Recipe?

2007-10-10T22:43:00.003-07:00

These days, its seems like everyone is looking for different recipes to add to their tried and true favorites. Many people are looking for recipes that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick recipes. Maybe you are looking for a new cookie recipe or even an easy gourmet recipe.

Whatever your choice is, you can usually do a search for them online.

There are many, many websites full of different and new recipes for you to try. Most web sites offering recipes are able to provide them free of charge. With so many people looking to expand their cooking ability or learn new recipes, the web is a wonderful tool.

Search for quick recipes online and you may find not only recipes that are quick, but time saving tips and things you can do ahead to make dinner time quick and simple. You may find many types of quick recipes as well from crock pot recipes that are prepared well ahead of time to easy gourmet recipes. You'll find low carb or low fat recipes to meet your needs.

Regardless of how you are looking for them or what you are looking for, everyone seems to like new recipes to add to their favorites!

For more information on recipes click on one of the links below.

About The Author

Mike Yeager Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Low Carb Recipes Actually Taste Great!

2007-10-10T22:43:00.001-07:00

Many people are beginning diets that encourage low carb recipes these days. But, what are low carb recipes? What things can and cannot be made into a low carb recipe? Following your diets strict guidelines is important, but using the Internet as a tool will help you. For instance, you may do a search for quick recipes and come up with many low carb options. There are many different diets to choose from that have low carb rules. But, many recipes may also be able to be changed into low carb by making simple changes. Meat recipes are probably the most oblivious choice including chicken as it is such a healthy option in most cases. But, what about other choices? Cookie recipes may be the most difficult to find, but choices for sweets will be found. What about a special occasion? Yes, you can easily find easy gourmet recipes as well. Make in advance crockpot recipes? Yes, those too will be found with a little devoted looking.

The best option in finding these hard to find recipes would be too look on your low carb diet's website. You can also do a search for the exact thing or just a category using the Internet. Whatever means you choose, you will find many options to low carb recipes out there. Low carb recipes need to be healthy as well as follow the guidelines specified in your diet's plan. So, it is safe to say, that you will need to research what items you may and may not eat when following these diets by looking through the materials you have purchased or visiting the websites sponsored by those diets. Questions to asked and get answered include knowing the difference between good carbs and bad carbs. Dietitians recommend eating complex carbs because these are full of fiber, phytochemicals, vitamins, and minerals. Other carbs are ones, usually the ones to avoid are simple carbs which contain lots of sugar! There are more things to ask about your diet as well such as the different phases or just how to live a low carb life.

Once you know the information you need to choose which low carb recipes you are allowed or those that you are restricted from, changing your favorite recipes into low carb gets easier. Chicken and other meat recipes will be the easiest to switch maybe with very little effort. In certain diets, you are allowed to eat more vegetables, but are restricted on which ones. So instead of having a baked potato with your dinner, you have a baked sweet potato instead. The sweet potato has less of the "bad carbs" then the sweet potato. Maybe instead of fries at your favorite restaurant, you get a salad. When it comes to making things at home, you need recipes that contain good carbs in the correct amounts for your diet.

A crock pot meal may contain a meat choice and fresh veggies, but leave out the potatoes or noodles. There are many choice you will need to make when looking for low carb recipes, but overall, it will be easy to find ones that will fit your taste buds. The most important things to understand are the rules of your low carb diet or lifestyle. Knowing which carbs you can and cannot eat, is the entire battle!

About The Author

Mike Yeager Publisher

http://www.a1-recipes-4u.com/; mjy610@hotmail.com

Sicily's Great Eggplant - Tomato Stew

2007-10-08T23:21:00.002-07:00

I ran into a friend yesterday, who tells me that he should be harvesting eggplants from his garden any day now. Of course, this got me thinking about Caponata, the famous Sicilian eggplant and tomato stew.

This is a terrific 'contorno', vegetable course, and also a great topping for 'bruschetta', Tuscany’s grilled bread. Of course it's one of the quintessential Italian antipasti too. And when you can walk into your own garden and harvest the vegetables to put it together, Caponata becomes all the more magical.

Italians have a particular fondness for 'le primizie', the smallest of the first crop of vegetables. So if you have access to a garden—either your own or a friend's—or if you can get to a farm stand, now is the time for you to be thinking about caponata too.

The recipe below is excerpted from my first cookbook, "La Cucina dei Poveri."

My Grandmother's Caponata

When the garden was in full swing during the summer, Noonie (my grandmother) would harvest—well, more accurately, she would direct Pop (my grandfather) to harvest some eggplant, tomatoes, and peppers for this delicious antipasto that she referred to as 'Caponatina. My recollections fail as to how she served it, but I’m betting that it was over a piece of Italian bread that Pop had fried in olive oil.

Nowadays, I serve it over bruschetta made from some good Tuscan bread which—I’m happy to report—seems to be turning up more and more frequently at supermarket bakeries.

Ingredients:

4 Tbs. Olive oil
2 Cloves garlic, peeled, and thinly sliced
1 Medium onion, peeled, and chopped
1 Medium eggplant (approximately 1 1/4 Lb.) cut into 1 inch cubes
2 Medium bell peppers
1/4 Lb. Green olives, pits removed
1 Tbs. Capers
1 Cup Italian plum tomatoes, roughly chopped
1/4 Cup sugar
1/4Cup red wine vinegar
1/2 Cup raisins
2 Tbs. Fresh mint, chopped
1/4 tsp. Red pepper flakes

Preparation:

Heat the olive oil in a sauté pan over medium-high heat, then add the garlic. Sauté until the garlic just begins to give off its aroma—perhaps a minute or two. Add the onion and sauté for about five minutes, until it becomes translucent.

Add the eggplant and sauté for about five minutes or until it begins to soften, but still has plenty of texture. Add the peppers, olives, and capers and sauté until the peppers become tender. Add the tomatoes and continue cooking to incorporate the tomatoes with the other ingredients and to begin to form a sauce.

Add the sugar, spreading it evenly over the pan, then the vinegar, raisins, mint, and red pepper flakes. Stir well to blend all the ingredients, then remove from the heat.

Italians typically serve Caponata at room temperature.

Serves four to six.

About The Author

Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or contact Mr. Lombardi at info@skiplombardi.com

Frugal Outdoor Cooking

2007-10-08T23:21:00.001-07:00

Firing up the grill is a great way to cook in the summer! Here are a few grilling tips and a couple of recipes, too.

For great grilled burgers, form the patty gently. Smashing the meat forces out moisture.

Sear both sides of the burger on both sides, then move the burger and cook with indirect heat till done.

Use a meat thermometer to gauge when the meat is done. Ground beef should be cooked to an internal temperature of 160 degrees.

When grilling chicken, remember that dark meat needs longer on the grill than breast meat. Also, bone-in parts cook longer than boneless parts.

Place the pieces that need to cook the longest on the grill first, and then move them to a cooler area of the grill to finish cooking after they have browned.

Again, use a meat thermometer to tell when chicken is done. Bone-in parts should be cooked to an internal temperature of 170 degrees; boneless parts to about 160 degrees.

Tropical Glaze for Grilled Chicken

1 small can crushed pineapple
3/4 cup brown sugar, packed
3 tablespoons lemon juice
1 tablespoon mustard

Drain pineapple, reserving 2 tablespoons of juice. Mix pineapple, reserved juice, brown sugar, lemon juice and mustard.

Brush chicken parts with glaze often during last 10 minutes of grilling.

Barbecue Sauce

1 cup ketchup
1 cup water
1/4 cup vinegar
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon celery seed
2 or 3 dashes hot pepper sauce (optional)

Mix all ingredients in saucepan; bring mixture to boil over medium heat. Simmer, uncovered, for 30 minutes.

Use to baste burgers or pork chops during last 10-15 minutes of grilling.

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Always be sure to cook on a clean grill. If you have a gas grill, leave it on for a couple of minutes after you finish cooking, with the lid down. If you have a charcoal grill, just close the lid and let it burn out. Then you can scrub the grate with a wad of aluminum foil.

Don't cook at too high a temperature and don't lift the lid and peek too many times. You'll just be adding to the cooking time, because the temperature will be lowered.

For a great warm weather dessert, try this cool fruit combination.

1 cup low-fat vanilla yogurt
1 tablespoon honey
1/8 teaspoon ground nutmeg

Stir together and spoon over sliced fresh bananas.

About The Author

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill"; editor@cynroberts.com

School Lunches the Frugal Way!

2007-10-04T23:36:00.003-07:00

It seems that school starts earlier every year. So it's time to start thinking about what to put in those school lunches every morning.

My children always wanted to bring their own lunches because they didn't really like what was offered in the school lunchroom. But it was sometimes a little difficult to make their lunches nutritious and tasty and also to put a little variety in their lunchboxes without spending a small fortune.

If we let ourselves, we can spend a "lot" on individual servings, lunchables, and treats for lunches. Here are a few ideas to help you meet the "Frugal Lunchbox Challenge".

Go to the Dollar Store and buy a few of those individual serving-size storage containers. These are very inexpensive and they are worth every penny.

You can use them for any number of things--like making your own fruit cups and pudding cups.

And they can also be used to hold dip for carrot or celery sticks or fill with peanut butter and pack a zipper bag of pretzels for dipping.

Also at the Dollar Store or discount store, you can pick up one or two of the small "blue ice" cold packs. They will help keep lunchbox items cold and safe. Sandwiches such as egg salad or tuna salad need to have a cold pack. Peanut butter and jelly sandwiches, on the other hand, can be packed without one.

Those zipper bags we all love come into their own when packing lunches! They can hold vegetable sticks, popcorn, crackers, homemade cookies, etc.

Muffins hold up well in a zipper-top bag, as do slices of banana nut bread, or most any other quick bread.

When the weather turns cool, a small thermos will come in handy for homemade soup or chili. I see lots of these for sale at garage and yard sales, sometimes for as little as 25 cents.

A thermos is also handy to hold whatever drink your child likes to take.

Try to put some fun in the lunchbox: keep a stash of small, inexpensive toys, cut sandwich bread into cool shapes with cookie cutters, write little notes to your child, cut out funny cartoons. Children love surprises.

A good routine to get into is while you are cleaning up the kitchen after dinner, put leftovers in the storage containers, or make sandwiches and place in the fridge in a designated area for lunch items. Get your kids to help--the more they are involved, the better!

Put napkins, etc. in lunch boxes or bags and place them where all anyone has to do in the morning is fill with the prepared items. Now you can all be out the door in minutes!

Here are a few recipes that will help get you started this school year:

Apple Surprise

1 apple
Raisins
Peanut butter

Cut apple in half. Carefully, cut out the core of the apple. Spread peanut butter where the core used to be and over surface of apple. Sprinkle raisins over the peanut butter.

Trail Mix

2 cups granola cereal
1 cup peanuts
1 cup dried apple bits
1 1/2 cups yogurt-covered raisins
2/3 cup chopped dates
1 cup dried banana bits

Combine all ingredients and store in an airtight container.

A small serving of this goes a long way!

Peanut Butter Balls

1/2 c. peanut butter
2 1/2 tbsp. nonfat dry milk
2 tbsp. raisins
2 tbsp. honey
1/4 c. coconut
Sesame seeds

Mix all ingredients and form into balls. Roll in sesame seeds.

This is a good recipe for the kids to help with-- they love to roll the dough into balls.

NOTE: sesame seeds are cheaper in bulk at a health food store. You can get unsweetened coconut there, also.

About The Author

Use Up Those Leftovers!

2007-10-04T23:36:00.001-07:00

Managing leftovers is a challenge we all face! Throwing food away is just like throwing money away. With a little time,organization and using a little ingenuity, leftovers can be dealt with efficiently.

Be sure to refrigerate leftovers promptly and use them within one or two days or freeze. If you have any doubt about whether a food is still safe to eat, throw it out!

Keep your leftovers in a section of your fridge that you designate only for leftovers. Then it's easy to see what you have.

Leftover meat like roast beef, turkey or chicken can easily be used in sandwiches for tomorrow's lunch. Or it can be chopped, frozen and used in a casserole later in the week.

Leftover ham makes great ham salad or you can use it to make ham and bean soup.

Leftover onions, green peppers can be chopped and sealed in zipper-top bags and kept in the freezer. It's economical and time-saving, too. Next time you need chopped onions, just pull a bag out of the freezer!

Leftover bread can be used to make bread pudding. If your family doesn't eat the heels of a loaf of bread, keep a bag in the freezer and add the heels until you have enough.

Favorite Bread Pudding

3 cups soft bread crumbs
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon cinnamon or nutmeg

Place bread crumbs in a 1 1/2 quart baking dish. Stir remaining ingredients together and pour over bread crumbs, mixing well.

Place baking dish in pan of hot water (water should be about 1" deep) and bake in preheated 350 degree oven for 40 - 45 minutes. Test for doneness by inserting a knife 1 inch from edge - it should come out clean.

Delicious warm!

Bread can also be used to make croutons. Just cut the bread into cubes. Toss with melted butter, seasoned salt, parmesan cheese, and whatever other seasonings you like. Bake in a 300 degree oven till the cubes are golden brown.

Use these croutons to top salads or casseroles or even as a snack.

If you have leftover mashed potatoes, besides the obvious potato cakes, try this: Fry an egg and serve over a warm mound of mashed potatoes. Makes a different kind of supper.

Make a meal from leftovers seem special by adding homemade rolls or biscuits. Or serve along with a family favorite side dish or salad.

“They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little.”
---Henry David Thoreau (1817-1862)

About The Author

Are You Looking for a Breathtaking Chili?

2007-10-04T23:35:00.003-07:00

Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it?

In my interviews with outstanding chili cooks, I have developed some breathtaking chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.

The secret ingredient is the key to this breathtaking recipe. This secret "sauce" sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.

Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips.

This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.

Ingredients

4-5 lbs. ground beef of your choice
¼ cup of olive oil if needed to brown meat
64 ozs. V8 Juice for 4-5 lbs.
1 onion for each pound of meat
1/4 cup of brown sugar or honey
1 bell pepper for each lb. of meat
2-3 cloves garlic for each lb. of meat
3 jalapenos or 1 habanera
2 tablespoons cumin
½ cup finely chopped parsley or cilantro
2 tablespoons of chili powder (your favorite)
1 teaspoon of celery seed
1 bay leaf for each pound of meat
1 - 16 oz. can dark kidney beans for each lb. of meat
salt and pepper to taste
10 mushrooms per pound of meat
1 tablespoon of the SECRET INGREDIENT

Ground beef or ground round should be at least 80% lean. Brown ground beef with olive oil.

Salt and Pepper-to taste throughout the recipe.

After meat is browned, add onions, bell peppers, bay leaves and garlic.

Add secret ingredient.

Add chopped mushrooms.

Add celery seed.

Add brown sugar or honey.

V8 juice is added next.

Cook down for about 10 minutes at a simmer.

Add beans last and cook them until they are done to your taste.

Cook this entire batch of chili until you get it comin' up. Bubbling a little. Do not boil. Turn it off and let it sit, let it sit, and let it sit. You can even let it sit so long that it gets cold.

Then, reheat it.

Siphon off the grease when it cools - the whitish looking stuff on the top.

To discover the "Secret Ingredient" that makes this chili breathtaking plus 9 SECRET TIPS for "unleashing" your chili, email breathtakingchili@chiliunleashed.com

About The Author

Coach and Paula McCoach are the owners of Coach's Coffee Company, Inc. They have created special blends of coffee for coffee connoisseurs who like a caffeine kick. Coach's Coffee started by serving America's Civil War reenactors in 1997. Cups of their coffee are made by using Open-Pot Brewin,'ä a coffee brewing technique created by Coach and Paula to get the best brew from their high-altitude beans. Paula McCoach is now publishing her gourmet recipes, which are another of her culinary creations. For more information on Open-Pot Brewin,' send an email to coach@coachscoffee.net

How to Make a Seductive Chili

2007-10-04T23:35:00.001-07:00

Dedicated Chili cooks always seem to be looking for an amazing recipe for a blow-you-out-of-the-water chili. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends’ worlds, save money and have a great time preparing it?

Searching the Internet, I found so many of you looking for new chili recipes. My husband, Coach, is a gourmet cook who has developed chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.

Slow cooking is the key to this dynamic recipe. Due to this cooking process, less expensive cuts of meat can be used. Actually, they are more flavorful and tender using this process. We have found a sultry and seductive chili is produced using a slow cooking technique.

Finding a recipe that uses your local grocery store ingredients is a time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips. This recipe is time and money saving and produces a sultry chili that your family and friends will think came from a high-class restaurant.

Try this recipe and send us your comments and suggestions.

Dynamic Chuck/Pork Roast Chili

One Pot Chili that Cooks Itself

Ingredients

3-5 lb. pork roast

salt and pepper to taste

1 onion

1 red, green or yellow bell pepper

½ cup finely chopped parsley or cilantro

4 cloves of garlic

2-3 chopped jalapenos with seeds

1 teaspoon of salt

2 tablespoons of cumin

1 tablespoon of chili powder

(A local grocery store brand is fine.)

3 16 oz. can of black beans

Use one 16 oz. can of beans for every pound of meat.

To discover the "Secret Ingredient" that makes this chili seductive plus 11 SECRET TIPS for "unleashing" your chili, email coach@chiliunleashed.com

Trim fat down to you dietary requirement or remove after cooking. Leave the bone in to cook - it adds more flavor.

Put chuck roast or pork roast in roasting pan with a lid. Add 64 ozs. of liquid in with the meat. Salt and pepper the meat. Put the fat side up. Roast the meat only on 350 degrees for 2 hours. Leave the bone in the meat.

After roasting the meat for 2 hours, put in all of the remaining chili ingredients. Putting the vegetables in for the last hour will not only cook them through, but the vegetables will maintain their color and consistency. This cooking technique will not allow them to be absorbed into the broth.

Add onion of your choice, green, red, or yellow bell pepper. Add chopped cilantro, chopped garlic, and finely chopped jalapenos. If you want more heat, put the seeds in from the hot pepper. Otherwise discard the seeds.

For spices, add salt, cumin, and your favorite chili powder.

At the end of the 2-hour cooking time, add the vegetables and seasonings to the meat broth. Remove the meat and let stand. Be sure the meat is tender enough - it should be almost falling off the bone. Stir the vegetables into the meat broth. Roast the vegetables and V8 broth for one hour at 350 degrees.

Check the vegetable mixture after an hour, and if vegetables are cooked through, remove the pan from the oven. Stir in 3 cans of beans. Cover and let sit about 30 minutes until beans heat through.

Pull the meat apart into shreds. Discard fat and bone. Add the meat into the bean and broth mixture.

Serve with sour cream and shredded cheddar cheese. Makes 17 servings for $$$24. That’s $1.41 per serving.

About The Author

Coach and Paula McCoach are the owners of Coach’s Coffee Company, Inc. They have created special blends of coffee for coffee connoisseurs who like a caffeine kick. Coach’s Coffee started by serving America’s Civil War reenactors in 1997. Cups of their coffee are made by using Open-Pot Brewin,’ä a coffee brewing technique created by Coach and Paula to get the best brew from their high-altitude beans. Paula McCoach is now publishing her gourmet recipes, which are another of her culinary creations. For more information on Open-Pot Brewin,’ send an email to pmccoach@mchsi.com

How to Make a Tantalizing White Lightening Chili

2007-10-04T23:34:00.000-07:00

Chili cooks always want to discover that award-winning chili recipe that will be tantalizing for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends’ worlds, save money and have a great time preparing it?

In my interviews with outstanding chili cooks, I have developed some tantalizing chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.

The secret ingredient is the key to this tantalizing recipe. This secret ingredient sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.

This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.

Try this recipe and send us your comments and suggestions.

Ingredients

3 lbs. of pork, chicken or turkey

2-4 cloves of garlic to taste

1 large chopped onion

1-2 tablespoons of cumin

1 large bell pepper - green, yellow or red

4-6 16 oz. cans of your favorite white bean

1-3 finely chopped jalapeno peppers

If using pork, use a pork shoulder and cook about 2 ½ - 3 hours until you can pull it. With chicken or turkey, cook it for about 1½ hours in an inch of water at 350 degrees in a large covered roasting pan with a good lid to hold in the steam.

Use chicken or turkey breasts with the skin and bone for the extra flavor. Not necessary to use boneless breasts because more flavor is available with the skin and bone and it is more economical too.

If the chicken does not pull apart at 1½ hours, cook an additional 15 minutes until it does pull apart. With chicken or turkey, before you add the following ingredients, pull out the bones and unwanted gristle, etc. Only the meat is used in the chili.

The last half hour of the cooking process, add the following ingredients.

Cook chili mixture an additional ½ hour. Add 4-6 16 oz. cans of your favorite white bean.

Stir in the beans and leave it in the oven until the beans are warm and let it cool for 20-30 minutes. Reheat to serve.

To discover the "Secret Ingredient" that makes this chili tantalizing plus 5 SECRET TIPS for "unleashing" your chili, email pmccoach@mchsi.com

About The Author

How to Make Beer

2007-10-04T04:55:00.001-07:00

Making beer is easy, inexpensive, and most of all, fun. With the rise in popularity of homebrewing, there are a wide variety of top quality ingredients available.

You can literally make hundreds of styles of beer that will taste great and impress your friends. Getting started making beer will only cost you a small amount of money, depending on your level of interest. Most beer making kits range from only $60 to $200 and make great, unique gifts.

How to Make Beer

Making Beer is just like cooking. Each recipe requires different ingredients and techniques. This page is an attempt to go over the basics of homebrewing in order to give you an understanding of how beer is made.

First of all, beer is made from 4 basic ingredients: water, malt (malted barley), hops, and yeast.

Water

Water is the most abundant ingredient in any style of beer. When making beer at home try to use filtered water instead of plain tap water. If your water doesn't taste good from the tap, you probably won't like it in your beer either. Do not use distilled water because it has been depleted of its oxygen.

Malt

Malted barley is barley grain that has been carefully soaked in water until it sprouts and then dried. This malting process develops the necessary sugars and soluble starches needed for fermentation.

The malt is then taken through a process called mashing which extracts the sugars and starches from the grain. Although advanced homebrewers can accomplish this step at home, most will buy the malted barley already mashed in a product called malt extract.

Hops

Hops are green flowers that grow on a vine and look similar to pine cones. They perform several roles in the beer making process. Most notably are the taste and aroma they impart on a beer.

Since not all of the sugars will ferment, the malt will cause the beer to be really sweet. Hops will balance out the sweetness by adding a degree of bitterness. Hops will also add a distinctive aroma to the finished brew.

Yeast

Yeast is the catalyst that makes it all happen. In short, yeast is a living organism that feeds off of the sugars in the malt. The yeast will convert the sugars to alcohol and carbon dioxide in a process called fermentation.

There are many strains of yeasts (even in the air we breathe). In order to get the results needed for making beer, a specially cultured beer yeast is required. The yeast will also impart taste and mouthfeel qualities to the beer.

The Beer Making Process

To summarize, the malt, hops, and water are boiled for a period of time. This mixture is called wort (pronounced wert). Then the wort is poured into fermenter and allowed to cool.

Next, the prepared yeast is pitched into the fermenter and an airlock is placed over the opening. Now it's the yeast's job to do its thing.

The yeast will multiply like crazy as it consumes the sugars in the brew. After a period of time, usually within 7 to 10 days, the yeast will have consumed all that it can and fall to the bottom of the fermenter.

Finally, the beer is bottled and set aside for a couple of weeks to mature and carbonate.

Making beer at home really is a fantastic hobby and can be a great social activity. Have some friends over and let them try your new brew. Better yet, get them involved and see who can make the best batches. Have blind taste tests with your buddies. Most of all, have fun!

About The Author

Jason Ditto

Author of the www.2BASNOB.com website about the enjoyment of coffee, tea, wine and beer.

Frugal and Easy Thanksgiving Recipes

2007-10-04T04:54:00.004-07:00

Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!

So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family's favorites:

Corn-Rice Casserole

1 1/2 cups minute rice (uncooked)
2 cans cream-style corn
1 small onion, chopped
1 medium green pepper, chopped
1/2 cup butter or margarine
8 oz. jar Cheez Whiz

Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.

Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.

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Sweet Potato Casserole

2 16-oz. cans sweet potatoes
1/4 cup butter
3/4 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla

Topping:

1 cup brown sugar
1/4 cup butter
2 tsp. cinnamon
1/4 cup flour

Drain sweet potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9" square baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

Tip: You can make this the day before. Just refrigerate till you are ready to bake.

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This one is perfect for supper the night before Thanksgiving.

Harvest Time Soup

1 1/2 cups water
1 cup cubed potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
3/4 lb. process cheese spread, cubed
1 cup ham, cubed

Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.

Add cheese and ham; cook, stirring till cheese is melted.

This makes about 4 servings, but it could easily be cut in half or doubled.

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Samuel Adams, father of the American Revolution:

"It is therefore recommended ... to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor ..."—November 1, 1777

(adopted by the 13 states as the first official Thanksgiving Proclamation)

About The Author

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name.

Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".

Tantalizing Turkey

2007-10-04T04:54:00.003-07:00

You too can make a spectacular turkey dinner!

TT has what you need to help you at every step. You even get carving directions with graphics, guidance about the best way to thaw, stuff and roast your turkey, recipes and more. See what's inside.

Get answers to your most pressing turkey questions about how leftover turkey can be stored properly and what do you need to do to a turkey just before roasting it. Pick up invaluable Turkey Tips about Thermometer Placement and even how do you will know when the turkey is done. Learn about thawing your turkey using both the refrigerator and the cold water methods.

Not sure how to "Get Stuffed" the right way? Never fear, follow the Tantalizing Turkey's simple guidelines and you are on your way! You even get complete details (with approximate cooking times) for the Open Pan Method of roasting your turkey.

Once your turkey is roasted to perfection, don't mess up the meal with poor carving, follow the easy to understand carving instructions (complete with diagrams).

The turkey however is only one part of the presentation. Don't miss out on the mouth watering Turkey Apple Stuffing recipe and complete details on how to make Turkey Gravy with drippings or without. The recipes continue with ideas for dealing with the leftovers (the best part). Lots of ideas for you to use up the remains of your bird and enjoy dessert with this recipe for Handy Turkey Cookies (which doesn't actually contain turkey but who cares it tastes great)!

Handy Turkey Cookies

(NAPSA) - A Thanksgiving feast is not complete without dessert. And such a sweet ending can be a terrific way for youngsters to join in the preparation. Decorating these simple, "handy" cookies can be a light, tasty way to top a scrumptious meal-with some help from the little ones.

Makes about 2 1/2 dozen cookies

For the dough:

1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

For the decorations:

1 cup prepared vanilla frosting (from a 16 oz. can)
Assorted colored sugars
Mini chocolate chips
Candy corn
Red fruit leather

Special aids:

Hand-shaped template or cookie cutter
Small resealable plastic bag
Scissors

Making the cookies:

In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated.

In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended. (The mixture will be crumbly.)

Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.

Preheat oven to 350 F. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.

Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8-10 minutes; transfer to wire racks to cool completely.

Decorating the cookies:

Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger.

Sprinkle "feathers" with colored sugar. Pipe a dot for the "eye" on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each nose and attach to thumb with a little frosting.

Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."

Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.

About The Author

Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com Recipes Database. Become a member to recieve the weekly newsletter alert and download FREE eBooks at: http://www.1001Recipes2Send.com/Free.

The Ultimate Chocolate Chip Cookie Experience

2007-10-04T04:54:00.001-07:00

Just about everyone loves freshly baked chocolate chip cookies. Many of us have fond memories from our childhoods of the aroma of freshly baked chocolate chip cookies filling up the house. Our eager little eyes anxiously awaiting their arrival from oven to countertop.

Chocolate chip cookies are the ultimate comfort food. There’s just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors.

If you’re a fruit lover you’ll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies.

Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate?

If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, craisins, candy bars, espresso beans, m&ms, candy cane, walnuts, peanuts, macadamia nuts, dark chocolate or big chunks of milk chocolate.

Some folks love eating gourmet chocolate chip cookie bars and even chocolate chip cookie pie!

If you have special dietary needs, you can still enjoy home baked chocolate chip cookies. There are special recipes online for low fat chocolate chip cookies, vegan chocolate chip cookies, wheat free and egg free chocolate chip cookies, and whole wheat chocolate chip cookies.

Now that you know about the many ways you can enjoy the world’s most famous cookie, I hope you will try many of the delicious recipes so you too can enjoy the ultimate chocolate chip cookie experience.

About The Author

Donna Monday is a contributing author at: http://www.best-cookie-jar-recipes.com.

Shake Things Up With Fun Milkshakes

2007-10-04T04:53:00.000-07:00

Milkshakes have been around since the old days of drugstore soda fountains. Now days we tend to drink milkshakes mainly when we go out for a bite to eat at a fast food restaurant.

Milkshakes are healthy (they contain calcium) and delicious. The most common milkshake flavors are: strawberry, vanilla and chocolate.

But you don’t have to wait for your next fast food trip to enjoy a frothy, cold milkshake. Why not whip out your blender and make your own?

Milkshakes are extremely easy to make and only take a minute or two. Kids especially love milkshakes. What a great way to get them to drink more milk.

If you’re bored with the regular strawberry, vanilla and chocolate milkshakes, try these mouth-watering variations:

Blueberry Breakfast Milkshake – with fresh blueberries and apple juice

Peanut Butter Cup Milkshake – with peanut butter cups and chocolate syrup

Jello Milkshake – with any flavor jello and vanilla ice cream

Chocolate Cherry Milkshake – with cherries and chocolate syrup

Chunky Monkey Milkshake – with bananas and chocolate chips

Vanilla Vision Milkshake – with vanilla pudding

Pumpkin Pie Milkshake – with canned pumpkin and cinnamon

Coffee Fudge Swirl Milkshake – with instant coffee and fudge ripple ice cream

Strawberry Orange Milkshake – with fresh strawberries and orange juice

Irish Milkshake – with Irish cream liquor

Chocolate Tofu Milkshake – with bananas, cocoa powder and maple syrup

You can find these refreshing cold drink milkshake recipes online with the click of your mouse. So start shaking things up with a fun milkshake today!

About The Author

Donna Monday is a contributing author at: http://www.1st-milkshake-n-smoothie-recipes.com.

No Bake Cookies Are Easy to Make and Fun to Eat

2007-10-03T01:48:00.003-07:00

Got an urge for a homemade cookie snack but don’t feel like mixing up a bunch of ingredients and baking? No problem. Whip up a batch of no bake cookies to satisfy your hunger craving.

No bake cookies are easy to make and involve only a few simple ingredients. Fresh ingredients like milk, butter, sugar, peanut butter, uncooked oatmeal (rolled oats), cocoa, marshmallows, chocolate chips, raisins and chopped walnuts or pecans are commonly used to make easy no bake cookies.

Online you can find many delicious and unique no bake cookie recipes like:

Chocolate Peanut Oatmeal Cookies
Chewy Chocolate Marshmallow Cookies
Chocolate Fudge Oatmeal Cookies
Crunchy Cereal Ball Cookies
Old Fashioned Rum Ball Cookies
Wonderful White Chocolate Cookies

Kids enjoy making no bake cookies as well as adults because it’s literally as easy as mixing all the ingredients together in a bowl, rolling the dough up into balls, and plopping them down on wax paper to cool.

The most fun part, of course, about no bake cookies is when you get to eat them! For so little effort, they’re a great big delight for your sweet tooth.

About The Author

Love Cookies? All Your favorites here http://www.best-cookie-jar-recipes.com

Sot Suppe (Norwegian Sweet Soup)

2007-10-03T01:48:00.001-07:00

My mother was the daughter of Norwegian immigrants who homesteaded our small Wisconsin dairy farm in the late 1800s. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is made with dried fruit and tapioca.

Sot Suppe

6 cups water
1/3 cup sugar
1 tablespoon quick-cooking tapioca
1/4 to 1/2 teaspoon cinnamon (depending upon how well you like the taste of cinnamon; you can also use a cinnamon stick)
2 cups dried fruit (use any kind you like: apples, apricots, peaches or a mixture of dried fruit)
1 cup raisins (dark or golden)
1 cup dried prunes
1 tablespoon lemon juice (you can also use 1 teaspoon of dried lemon rind or several slices of fresh lemon)

In a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring to boiling, stirring constantly. Stir in fruit (including the lemon if you’re using sliced lemon) and heat to boiling again. Cover. Simmer for 15 minutes, or until the fruit is tender.

After the fruit is tender, if you're using lemon juice, stir in the lemon juice (or teaspoon of dried lemon rind). Serve either cold or warm, depending upon your preference. If you use a sliced lemon, remove the lemon rind before serving.

For a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross-country skiing), serve sweet soup with Julekake or Christmas bread, Christmas cookies, open-faced sandwiches, and a variety of sliced cheeses.

Sweet Soup also is good served cold on a hot summer day.

About The Author

LeAnn R. Ralph is a freelance writer for two newspapers in west central Wisconsin, is the editor of the Wisconsin Regional Writer (the quarterly publication of the Wisconsin Regional Writers' Assoc.) and is the author of the book, Christmas In Dairyland (True Stories From a Wisconsin Farm) (Aug. 2003); trade paperback. For more information about Christmas In Dairyland, visit http://ruralroute2.com

bigpines@ruralroute2.com

A Healthy Summertime Snack For Your Kids

2007-10-03T01:47:00.003-07:00

Oh, for the lazy days of Summer.... As If!

Nowadays we all rush around trying to balance two jobs, the kids and running the house. Many of us are taking classes on top of that.

The end result is we often just grab whatever is handy to snack on. Chips or sweet snacks like cookies or snack cakes. Not very healthy,eh? Try this instead. Take a few minutes and buy a package of tropical fruit mix at the market along with some wooden skewers. Also buy a package of popcorn chicken bites ( Tyson makes some really good ones).

You have all you need to make a platter of mini kebobs that your children will love.

Just make some up in the morning and place on a platter in the fridge.

They'll grab 'em and go.

Here's the recipe instructions:

Take a skewer and slide two pieces of fruit on
add one piece of pre cooked popcorn chicken
add a slice of banana
you may also put cheese cubes next if you like
now just repeat the process until the skewers are filled up
arrange on a platter and cover with plastic wrap.

Chill and watch them disappear!

This idea works really well as an appetizer also. Simply use long toothpicks instead of skewers and arrange on a bed of rice or lettuce leaves.

To get my recipe "Sweet & Spicy Popcorn Chicken" free just e-mail me at ronnie8444@roniesmagickitchen.com. Please put popcorn chicken in the subject line. I hope you can use this idea.

Thanks,

Ronnie Daniels - http://roniesmagickitchen.com

About The Author

Ronnie Daniels is veteran Restaurant pro who wants to share his experience and make a lot of new friends. E-mail him with any cooking or food service questions you may have and he'll try to give you a useful answer. ronnie8444@roniesmagickitchen.com

Fish Recipes

2007-10-03T01:47:00.001-07:00

These recipes are wonderful and they are old family recpies. Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted
3 fresh tomatoes or one small canned tomatoes
1 cloves garlic mashed
1 tbsp. flour
1 c. water
4 tbsp. minced parsley
1/2 cup olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.

Next, cook the following mix for five minutes and let cool

2 cups white vinegar
1 ½ cups sugar
1 tsp. mustard seed
1 tsp. whole black pepper
1 tsp. whole allspice
1 tsp. whole cloves
4 bay leaves

After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.

Sunfish

Once you have skinned and filleted the Sunfish, try this recipe.

You’ll need:

1 lb. sunfish fillets
2 scallionis sliced thin
1 green pepper sliced thin
1 small jar of spaghetti sauce
1 chopped tomato
½ cup water
½ cup white wine
Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don’t throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:

1 cup toasted break cubes
1 small onion, diced
2 stalks celery, diced
1 tsp. salt
1 egg, beaten
½ cup tomato sauce
¾ cup grated cheddar cheese
Paprika
1 ¼ cups cooked, flaked fish (from the scrapings)

Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.

Baked Ciscoes

10 ciscoes, filleted
1 ½ tbsps. Lemon juice
2 cups heavy cream
1 cup light cream
1 ½ tsps. Flour
1 tbsp. butter
Salt and pepper
Buttered toast

Quarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.

Copyright 2005 EveningSecretFishing.com Fishing

Frank Faldo is a Long-Time Fisherman and friend of EveningSecretFishing.com (http://www.eveningsecretfishing.com/specialsecret/Fish_Recipes.php)

Feel free to use this article on your website or anywhere else - but all links and bio information must remain in tact.

What Wise Guys Eat

2007-10-03T01:46:00.004-07:00

When I lived in the North End of Boston, in the nineteen eighties and nineties, I hung around a neighborhood bar from time to time, called The Corner Café. It was located on Prince Street near the corner of Salem Street. And it was indeed a neighborhood place. The owner, Richie Longo, was a neighborhood kid who grew up on Prince Street and duly attended Saint Leonard’s School—as his first generation Italian-American parents had—along with all the other neighborhood kids.

The regular patrons at the time, were neighborhood people too; all of whom seemed to have nicknames. (although, the nicknames were useful for identification purposes). There was Joe the Lawyer, who wasn’t a lawyer at all, but worked as an insurance investigator. Then there was John the Lawyer, who was a stockbroker, and John the Lawyer, who really was a lawyer with an office across the street. And I was always confused about Mary the Nurse, whose nickname seemed unnecessary; she was indeed a nurse, but she was the only regular named Mary.

Then there were the rest of the regulars: mostly young men ,who fancied themselves to be wise guys. Their conversations were peppered with phrases like ‘fuggeddaboudit,’ and ‘ba-da-bing!’ And they often talked about ‘needing to see this guy,’ or ‘having to take care of that thing.’ But despite the fact that they revered Robert DiNiro, and may have harbored dreams of being known by a nickname like “extreme unction,” the most serious crime any of them may ever have committed was betting on the Red Sox late in September.

When these local heros weren’t talking about ‘this guy,’ or ‘that thing,’ though, the conversation tended to stray toward food; often, toward Chicken Scarpariello. This was a hot dish—literally, and figuratively—during my years in Boston. And the folks often debated the qualities of one preparation over another. The talk often centered around the merits of Cantina d’Italia’s recipe, that included sausage, over Felicia’s, that didn’t. Sausage or not, though, Chicken Scarpariello is the kind of dish that would please any wise guy because it encourages eating with a fork in one hand an a torn-off piece of crusty bread in the other; the latter, used for sopping up the sauce, and for punctuating various exclamations of ‘fuggeddaboudit,’ or ‘ba-da-bing.’

The short version of the history of Chicken Scarpariello, ‘shoemaker’s-style’, is that it was named for the humble fellow who cobbled together the ingredients for the dish from his meager pantry. How it became a wise guy favorite is more obscure, and very likely lost to history. But I suggest that when you serve Chicken Scarpariello at home, the dinner table conversation will become animated and rise a decibel or two above normal. And will you and your fellow diners enjoy it? Fuggeddaboudit.

Skip’s Chicken Scarpariello
Chicken, Shoemaker's-Style
Excerpted from my second cookbook, "Almost Italian."

Ingredients:

2 ½ — 3 Lb. Frying chicken cut into 8 pieces
4 Tbs. Olive oil
4 Cloves garlic, peeled, and sliced thinly
1 Cup dry white wine (Pinot Grigio or Verdicchio are popular choices)
6 - 8 hot cherry peppers, cored, seeded, and coarsely chopped
1 14 oz. Can chicken broth (preferably low sodium)
4 Tbs. Flat-leaf Italian parsley
2 Tbs. Unsalted butter
Juice of 1 lemon
Salt & freshly ground black pepper
Six Links sweet Italian sausage, cut into 1 in. chunks (optional)
4 Tbs. Flat-leaf Italian parsley

Preparation:

Season the chicken pieces on all sides with salt and freshly ground black pepper.

Heat a large sauté pan over medium-high heat, then add the olive oil. Add the garlic and sauté for about 1 minute, being careful not to let the garlic burn.

Add the chicken pieces to the sauté pan without crowding. Do this step in batches if necessary. Cook the chicken pieces, turning occasionally, until they’re golden brown all over; about 10 minutes. Remove the chicken pieces from the pan and reserve on a plate, covering them with aluminum foil.

Raise the heat to high, and add the wine. Boil, stirring with a wooden spoon to loosen any bits of chicken that may have caramelized on the bottom of the pan, for about 2 minutes. Add the cherry peppers, chicken broth, parsley, and butter. Allow the mixture to return to the boil, then stir in the lemon juice. Taste for seasoning and add salt and pepper as necessary.

Lower the heat to the simmer, return the chicken to the pan, and simmer, covered, for about 15 minutes. For a real wise guy presentation, add the sausage at this point too.

To Serve

Remove the chicken (and optional sausage) pieces to a platter, cover with the sauce and garnish with the parsley. Serve with plenty of Italian bread for sopping up the sauce.

Serves four

Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks: http://www.skiplombardi.com. For comments or questions, e-mail at info@skiplombardi.com

Cookbook Publishing - The Basic Ingredients and the Secrets to Success

2007-10-03T01:46:00.003-07:00

You are about to embark on the most exciting enterprise of your life -- publishing a cook book! You will soon learn that writing a cook book is truly a fun, exciting and challenging project – more than you can imagine. Like me, you can publish your own wildly successful cook book. And if you ask me if I think publishing a cook book is worth the time and effort? You bet I do!

My cook book, Fit to Cook – Why ‘Waist’ Time in the Kitchen? sold over 250,000 copies (with, I might add, less than 10% of those sales coming from book stores). However, I wasted a great deal of time, back-tracking and scrambling in order to sell all those books because in the beginning I did not have a complete grasp of the publishing industry and the process of marketing a cook book.

Before you rack your brain figuring out how to write a cook book, and more importantly, how to publish a cook book, take some time to thoroughly research the why and what you are writing about, who you are writing for and when is the best time to launch your book.

Whether you want to get published or whether you want to self publish your cook book, the same basics apply – you need a good understanding of the publishing industry. Without the basics, will you know if your contracts are in order, that your book is the best it can be and that your cook book marketing plan is actually an effective strategy? No – but, knowledge is power. It is crucial that you take enough time to educate yourself about the entire publishing industry.

Understanding publishing, and the marketing of books, will clearly help you to identify why you are writing a cook book. Perhaps you are writing a cook book just to record secret family recipes or to have all of your own favorite recipes in a book format; maybe you are writing a cook book for a community or church fundraiser; or best of all, your goal is to create a bestseller. Cook books that are written for a very small group do not require business and marketing plans because you already know how many books will be purchased and who the buyers are. However, if you are planning to publish your own cook book for the mass markets, you need to understand that you have moved beyond author to publisher. That means that you are now a business person whose primary goal is the creation of a product to sell. There is no point in printing a book that no one will want to buy.

When I began writing my own cook book, I naively thought that it would be a two or three month process, and that in no time I would have a book on every book store shelf in the country. Ha, ha, ha, chuckle chuckle… Experience is a great educator, but who says that you have to learn the hard way? Obviously I had no idea how to publish a cook book in the beginning! However, through this article and via the publishing course that I and my partners have created, I intend to help you avoid losing time and money.

How did I create such a successful cook book? The short answer is research, research, research, and then more research. Thankfully I had the wisdom to do the research before going to print. But research can, and did, take years.

In my experience, after I learned how to write a cook book I had to learn all about cook book publishing:

trademarks

ISBN numbers

cataloging in publication data

printing terms like cover stock, bindings, signatures and bluelines

learning how to obtain printing quotes, (crucial in knowing how many books you can afford to print)

barcodes

graphic design (makes the difference between great sales and no sales)

editing (cannot, and I mean cannot, be done by yourself, friends or family)

titles and subtitles (they can make or break a book)

title search (avoid duplicating someone else’s title)

distribution

Next, I had to learn about how to start a business:

business plan

incorporation

toll free numbers

corporate logos and identity

websites

shipping arrangements

accounting principles

Most importantly I had to become wise about marketing:

writing a plan

researching competition

understanding target markets

going through the difficult but crucial process of choosing a book title

discovering the importance of a book’s cover – both the front cover and the back cover – and how to design the cover

looking outside book stores for buyers

learning the importance of publicity

discovering the essential need for a stellar media kit and how to create one

approaching the media and the importance of a good publicist

I learned, and I will share with you, a key point to consider when you are discovering how to write a cook book. Before you even begin to write your cook book, you must identify your target market. Who will actually buy your cook book? It is amazing that so many authors think that “everyone” will want their book, but that is not so. Not “everyone” is a target for anything! – not even the Bible.

Know who will actually buy your book. Interviewing the owners of cook book stores and specialty cooking stores can help you to identify cook book trends so that you know what people are actually buying. It is also a good idea to think of corporations and organizations that might benefit by using your book as a promotional item. Approach them even before you go to print, offering them special discounts, opportunities to place their information in a special printing of the book, advertising chances to offer your cook book as a “freebie” with the purchase of their product – just to name a few cook book marketing ideas.

If your cook book is targeted to busy families, the recipes must be easy to prepare in a short time period; if it is targeted to gourmet cooks, the recipes must be of the quality that you would expect to find in a four or five star restaurant; if it is targeted to a specific ethnic group, the recipes must be authentic; but if it is targeted to the mass market, your cook book must have a very wide scope with recipes that make any mouth water, and the ingredients must be readily available in grocery stores.

Once you have identified who will buy your book, you can target your marketing plan and your book design with your customers in mind, such as:

· Where do they shop?

· Where do they play?

· What style of book appeals to them? - (research your competition closely).

· What price are they willing to pay?

· How many pictures do they want in a cook book? (a lack of photos can kill book sales)

· What colors attract them? (spend time in book stores and libraries, learning which books have the most appealing appearance)

· What size of book is currently popular?

· What type of book binding increases sales?

· Are they concerned about health or other issues?

· Do they appreciate little stories, jokes, cooking tips or other information in the book?

Sometimes I took two steps forward then had to take one step back, but at other times I took one step forward and two back. Don’t waste time the way that I did – use my experiences to your advantage. Once you have a grasp of the basics, you can actually begin to put your cook book publishing and marketing plans into action.

Of course, a cook book has special challenges that other books may not have. Your primary goal is to give people unique, delicious recipes that they can create successfully in their own homes. That means that you have to measure exactly and your instructions must be clear and simple. You will have to test each recipe over and over until it turns out perfectly every time, then you will have to enlist other people to prepare those recipes independently of you. No matter what their comments, you must take the critiques of your testers seriously because if they do not achieve great results the chances are very good that your customers will be unhappy with their “flops”. Finally, it is a good idea to have the recipes tested by a professional home economist or other food expert.

Depending on the focus of your cook book, you might want to include nutrition information such as calories and fat content. Fortunately, there is now computer software that will do the calculations for you. You must also provide an index at the back of the book, and thankfully, software is available for this chore also.

Food photography is a special challenge of its own, requiring many tricks to make good look appealing. A good food photographer is a vital part of your cook book publishing team. Great attention must be paid to every minute detail, down to the grains of pepper in a dish and to the bubbles on top of a cup of coffee. Each photograph can require four hours of shooting time, if not more, so plan adequate time for the photo shoot.

The services of a food stylist are very helpful, but with research you can do a great deal of the food styling yourself. Find as many books as you can on the subject and practice in advance of the photo shoot. I learned simple tricks like:

sticking sandpaper to the plate to prevent food from slipping

using whipped icing or shaving cream in place of ice cream or whipped cream

placing a shot glass under a very thickly cut slice of lemon to prevent the lemon from absorbing the liquid underneath

using beef bouillon in place of “coffee”

using dish detergent to create bubbles in the “coffee”

using a blow torch to make meat appear cooked

and the list goes on…

Food styling is such fun, but it requires a great deal of time, even in advance of the photo shoot. You will need all of your “props” in place, such as dishes, cutlery, flowers, table linens, food items and backgrounds. Many companies will happily lend these items to you in exchange for a credit in the book – this can appear on the Cataloging in Publication data page at the beginning of your book.

When your book is ready to go to print, it is time to put your cook book marketing and publicity campaign into gear:

· Decide on the best time of year to launch your book. September is usually the best month for Christmas sales, but you also face steep competition. Try to think of a time that is appropriate for your book, such as January for a healthy eating book, late Spring for a barbecue book, Valentine’s Day for a romantic book, Heart and Stroke month for a heart-healthy book, etc.

· Produce galley copies.

· Send galleys to appropriate book clubs (look at their websites to learn their submission requirements).

· Research appropriate catalogs and send galleys to them.

· Have your publicist approach magazines that review cook books (magazines have long lead times).

· Stay in contact with any corporations and organizations that might use your book for promotions.

· Find a reputable distributor to have your book accepted by the book store trade, as well as other retailers.

· Contact non-book store book sellers.

When your book is ready to roll off the press, get your publicity campaign into high gear. You can have the best book in the world, but if no one knows about it, no one will buy it. The easy part is over – publicity and marketing now become your life. This part is the most fun, as you now reap the rewards of all of your efforts. Your goal now is to turn your cook book title into a household word. Go for it -- publish your own cook book!

Ink Tree Ltd. helps authors publish, market and sell books. If you are considering publishing a cookbook, we will help you make it a success. http://www.inktreemarketing.com/PublishaCookbook.htm

Rockfish Bessie

2007-10-03T01:46:00.001-07:00

Ingredients
5-6 lbs. Whole Rockfish
1 Onion
1 Lemon
1 Lime
Cilantro
Corn Husks
Olive Oil
Salt and Pepper

Preheat over to 375F.

Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity.

Chop the cilantro and slice the lemon and lime and place it on top of the fish. Drizzle a bit of olive oil on top of the fish then salt and pepper the top. Cover the fish entirely in corn husks and then wrap the fish in tin foil.

Place fish in a baking pan and place in the over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If the meat flakes, its ready.

Serve with salsa, rice pilaf, black beans and fried plantains.

Paul Rinehart is the founder of Online Cooking

Blue Cheese Omnivorous

2007-10-03T01:45:00.002-07:00

Ingredients

Romaine Lettuce (head $1.29)
1 pound of steak ($10 per pound)
1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.)
1 red pepper ($2.62)
Blue Cheese dressing ($2.43)
½ pound block of blue cheese ($3.79 optional ingredient)

*Save money everywhere but in buying the meat. Cheap meat is too tough for this.

Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.

Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.

Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you’re done in thirty seconds.

As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It’s a lovely and tasty garnish with dramatic flair during cooking!

Assembly for presentation:

Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.

What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.

--------------------------------------------------------------------------------

Bryan Applegate is >Online Cooking's Associate Editor and does really cool things with 3d graphics!

A Simple Technique to Remember Grocery Items

2007-10-03T01:45:00.001-07:00

Whoops! I Forgot the ... at the Grocery Store!

Have you ever left the grocery store and said, "Whoops, I forgot one recipe ingredient"? Or, "Whoops, I forgot to use my coupon"? Or even while in the store, "Whoops, I passed that aisle, and now I have to go back"?

Here's a simple technique to help. Use an aisle-by-aisle grocery list. Include coupon reminders on your list.

You could make an aisle-by-aisle template for your store, and then write the items in the proper aisle. Another way is to write down the items in groups, by category. This requires some thought and discipline ahead of time. Most people just jot down the items in the order that they think of them, and they end up with a randomly ordered list.

Alternatively, you could use computer software. Then you can simply select the items and let the computer figure out the aisles. Of course, you'd first have to enter the aisle information into the computer so that it knows what to work with.

One shopper's experience with aisle-by-aisle shopping follows:

Before using the program my shopping took forever. I would have a list created by the "what do I need" method. Things were jotted down as I thought of them so my lists were a mess. I would need to go back and forth through the store checking off items willy-nilly. This would take forever, making me stay in the store for 2-3 hours each time. I would often forget items and have to return to the store hours later.

Now I can shop aisle by aisle and rarely forget to pick items. I can keep track of coupons and make sure that I get the discounts that I am entitled to. I have tried different methods of shopping but the Aisle-by-Aisle program has made my shopping easier. I can use my time more efficiently and I am able to have more free time with my family due to quicker shopping.!!!!

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Visit http://www.aislebyaisle.com for recommended computer software.

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London Broil - Garlic

2007-10-03T01:44:00.000-07:00

eRix Recipes

London broil - Garlic

Ingredients:

• 2 lbs. London Broil beef
• 1 ½ cups cubed, peeled carrots
• 1 ½ cups cubed cabbage
• ½ cup cubed Spanish yellow onion
• 2 cups halved, unpeeled red potatoes
• 1 teaspoon salt
• 1 tablespoon of canola vegetable oil
• 4 quartered cloves of garlic from bulb
• ½ cup of water

Step One – take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic. The easiest

way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,

then take the garlic and insert it into the holes created. Take ½ of the teaspoon of oil a put it into a pan

warming to medium-high heat. Take ½ teaspoon of salt and dust the slab of beef. When the pan is warmed for about 2

minutes, place the beef into it and spend 10 minutes browning all sides of the beef. DO NOT WASH THE FRYING PAN,

keep the heat on medium-high and place the ½ cup of water into the pan and bring to a boil, then remove from heat

and save to be put on the vegetables. From that point place the seared meat onto a broiler rack lined with foil

and place into a pre-heated 400º oven for 20 minutes. This should bring a meat cooking preference of medium-rare.

Adjust the time longer or shorter for your liking of meat doneness.

Step Two – while the London broil beef slab is in the oven, take ½ tablespoon of canola oil and place into another

frying pan warming to high heat. Next take the halved potatoes and carrots and begin to cook for about 4 minutes,

then add the onion and cabbage and cook for an additional 4 minutes. Add the other ½ teaspoon of salt and the ½ cup

of water that is in the pan used to brown the beef, then cover and cook for another 4 or 5 minutes. Remove from the

heat and let to rest until serving time.

Step Three – a simple, clean presentation of the food will always wet the appetite of those about to eat a meal.

Therefore, never crowd the plate with more than three items at a time. I suggest you take the beef sliced about ¼”

thick—against the grain of the meat to ensure tender cuts—and place it a fan shape on the lower left portion of

the plate. Nest take the vegetables and place the above and to the left of the meat. Compliment this with your

favorite salad placed across from the vegetables and you have a delicious, hearty garlic infused London broil your

family and friends will rave about. I like how cool the slices of garlic appear within the meat and how good it

really tastes.

Eric Smith - over 9-years experience as a Japanese Teppan-yaki Chef

ebernard38@yahoo.com

http://www.quality-gifts-galore.com

Rowan Jelly (Mountain Ash - Pyrus aucuparia)

2007-09-25T22:57:00.001-07:00

Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !

‘Rowan tree and red thread - have the witches all in dread’

On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) for protection against witches and other ‘evil doers’. Legend has it that the crosses had to be made without a metal knife to work properly. Rowan branches were also bought indoors on a Good Friday as this tree had a reputation for strong protection against psychic forces.

This ‘mish-mash’ of folklore and Christianity indicates older uses of the tree having been ‘assimilated’ into a religion that converted people by adapting their beliefs and practices to its own ends. ‘Rowan’ is the most interesting of tree names with connections to both ancient Norse and Hindu/Sanskrit culture. Spelled several ways it is connected to the old Norse word ‘Runa’ - meaning a charm - and being able to ward off the effects of the ‘evil eye’. In even earlier times ‘Runa’ was the Sanskrit word for ‘magician’. ‘Run-stafas’ were staves cut from the Rowan tree and inscribed with runes for magical (and most likely protective) reasons. The smooth bark is ideal for this purpose.

The Rowan was such a sacred tree to the Celts that many churchyards in Wales still include the tree, not unlike the Yew tree in English churchyards. The berries were much used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonic - it makes a convincing alternative to Angostura bitters. The fresh juice is mildly laxative and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an astringent gargle for sore throats and in the 19th century it was used to treat scurvy - the disease of vitamin C deficiency.

Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don’t eat them. They are at their best for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic acid dependent on their ripeness. Cut them from the stalks in clusters and remove as much stem as possible before cooking. When made into a jelly the fruit becomes quite astringent and the tart taste makes a good ‘digestif’ accompaniment to meats such as venison, cold game or fowl.

Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight.

Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and put it into sterilised jars and seal. It is a most unusual taste but the thing that delights me most about this jelly is the fantastic colour.

With thanks to: J. Lust, C.L. Zalewski, R. Phillips, Edward Step

From an ebook called ‘Wild Food’ underway at simonthescribe. If you wish to republish this article (with this resource box intact) you will find excellent quality pictures to accompany it at

http://www.simonthescribe.co.uk/ROWAN%20JELLY.html

Tayberry Jam

2007-09-25T22:54:00.003-07:00

The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.

Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest ! Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in the winter - it makes a great base for a hot toddy.

Legend has it that wild Blackberries should not be eaten after October 10th because the Devil spits on every bush at this time and they certainly lose flavour and become ‘fly blown’ as autumn progresses. Roger Phillips in ‘Wild Food’ (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates "the primeval war in which St. Michael the Archangel hurled Lucifer out of Heaven and down to earth" and provides more evidence of how Christianity assimilated much of folklore for its own ends.

These berries are rich in vitamin C and provide a recognised boost to the immune system. The fresh berries are rich in bioflavonoids, fibre and folate. There are also traces of salicylate - a natural aspirin like compound that can trigger allergic reactions in some people. The leaves and roots are also a valuable herb that can help to control diarrhoea. The chewing of blackberry leaves for bleeding gums goes back at least 2000 years.

For this recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in). Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then add the pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal. It won’t last until winter as my son keeps eating it, and so do I. Yum !

From an ebook called ‘Wild Food’ underway at simonthescribe. If you wish to republish this article (with this resource box intact) you will find excellent quality pictures to accompany it at http://www.simonthescribe.co.uk/TAYBERRY%20AND%20STRAWBERRY%20JAM.html

Rosemary flower candies (Rosemarinus officinalis)

2007-09-25T22:54:00.001-07:00

Leave your tic-tacs at home. This medicinal plant provides delicious mouth fresheners to integrate into a balanced healing diet.

When a herb or plant has the designation 'officinalis' it means it has been recognised to have medicinal qualities. 'Rosemarinus', so called because of marine connections (colour of sea - grows by sea e.g. Mediterranean) is possibly the best example of a herb that we commonly grow that has extensive folklore and many attributed medicinal values.

Beloved by the Romans, who bought it to the UK from Turkey, they believed this valuable herb could preserve dead bodies from corruption and it was often strewn or grown in graveyards and around tombs. It was well known to the Tudors as a stimulant to the system. In ‘The Garden of Health’ (1579) William Langham writes: "Carry the flowers about thee to make thee merry and glad and well beloved of all men...hang the flowers on thy bed and place Rosemary in the bath to make thee lusty, lively, joyful, strong and young. To comfort the heart steep Rosemary flowers in rose water and drink it".

Gerard agrees in his 1636 Herbal. "The flowers of Rosemary, made up into lozenges with sugar and eaten make the heart merry, quicken the spirits and make them more lively". He also notes that Rosemary water acts as a breath freshener.

Rosemary has long been recognised as a valuable heart and liver tonic and its use can help to reduce high blood pressure. It has been used in the treatment of nervous complaints, digestive disorders and menstrual pains.

Rosemary is a symbol of constancy in love because it remains fresh and fragrant when cut, longer most other evergreens. For this reason it was often used for solemn occasions such as weddings or funerals - 'Be it for my bridal or my burial'. As in Shakespeare’s Hamlet, Rosemary is for remembrance and in the language of flowers the gift of Rosemary means 'Never will your memory fade'. Ancient myth has it that ‘Where Rosemary flourishes - the woman rules’. Rosemary is sometimes used in psychic work as an aid to concentration, memory and mental steadiness. Under the pillow or over the bed its delicious aroma is said to prevent nightmares.

One word of warning though - excessive use of Rosemary taken internally can cause fatal poisoning, but that is no reason to not sample the delicious and invigorating herbal tea or eat a few of the flowers.

Like the raw flowers, Rosemary sugar candies are a tiny taste explosion and quite delicious. Preserving them in sugar helps to extend the amount of time you can experience this uplifting Epicurean event. First of all find a plant with flowers. It often flowers twice a year so this should not be too difficult. You can either pick the whole flower from the plant, or set up some arrangement that catches them as they fall naturally.

In a warm place, such as a sunlit window sill above a radiator, drop the flowers onto dried (even warmed) white sugar. Make sure the receptacle is open enough that moisture can evaporate from the flowers into the sugar and then into the atmosphere. Also make sure that no moisture gets to this mixture at any point as the sugar will ‘clump’ and the flowers will start to rot, spoiling the taste. Shake the mixture now and then to aid the process.

When thoroughly dry, seal the sugar/flower mixture into a moisture-proof receptacle and every now and then - treat yourself !

With thanks to: J. Lust, M. Woodward, D. Conway, C.L. Zalewski, R. Genders.

Spanish Food - How To Make Spicy Gazpacho Soup.

2007-09-25T22:53:00.000-07:00

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

Linda Plummer is webmistress of the site: http://www.top-tour-of-spain.com which provides a wide range of information regarding Spain and the Spanish language.

Farm To Market Days

2007-09-25T22:52:00.004-07:00

Summer may begin in June but, for many parts of the country, gardens don’t reach their peak until August. Modern grocery stores manage to keep us satisfied with produce year round, but there is nothing like the flavor of farm fresh tomatoes, peaches, or sweet corn. And there is nothing like the experience of buying from local growers who are proud of their wares.

The first farmers’ markets started over a century before the Declaration of Independence. Since then, it has become an American tradition to buy fresh produce, flowers, eggs and cheese from markets and roadside stands. In the beginning, farmers would brave muddy roads in their horse-drawn wagons. As time went on, farmers made the weekly trek to town in pick-ups, where they’d pile bushels of fruit and vegetables high on the tailgate of their trucks. Today, many lucky city dwellers visit markets that are open every day.

My favorite though, is our county farmers’ market held on the courthouse grounds. It’s open only on Saturday mornings, and only June - October. It may sound inconvenient but, for my family, it’s a summer ritual. We wake early and arrive disheveled, rarely taking the time to comb through our hair. For breakfast, we buy scones from our favorite bread stand and snatch up the best looking fruit we see. My son is an expert at choosing “chin dripping” peaches, always looking for the most fragrant and the heaviest peach that can sit in the palm of his small hand. My husband lounges on the grass and watches the people go by as I scribble a list of what is available, anticipating the culinary treats that only summer brings. There is nothing like fresh corn on the cob, cold gazpacho with homegrown tomatoes, or homemade fruit sorbet. We always have a batch of sorbet on hand, each week a different flavor. Sometimes we experiment by combining fruit with fresh herbs, but most of the time we simple puree 2 cups of fruit with a little citrus juice and a bit of honey, and then freeze it in an ice cream maker. My boys and their friends think it’s a decadent treat.

Summer vacation is about to end, and our weekly ritual will soon give way to soccer games and birthday parties. Lucky for me, the farmers will be back next year with their trucks piled high, just as they’ve done for generations.

MARKET FRESH FRUIT DIP

This makes a terrific afternoon snack on a warm summer’s day. When entertaining, serve in a honeydew melon half and decorate the rim with fresh blueberries and mint sprigs.

Ingredients

1 Pint Strawberries

2 Teaspoons Lemon Juice

3 Tablespoons Honey

4 oz Cream Cheese, Room Temperature

1 Cup Plain Yogurt

Assorted Fruit Slices

Directions

1. Wash the strawberries and remove the green tops.

2. Place strawberries in a blender or food processor with lemon juice, honey, cream cheese, and yogurt. Puree until smooth.

3. To make a honeydew melon bowl, cut the melon in half and scoop out the seeds. Slice a 3 inch diameter circle off the rounded bottom of the rind so your bowl will sit flat.

4. Serve with slices of your favorite summer fruit. Peaches, plums, apples, and melons all work well and make a colorful presentation.

http://www.togetherparenting.com

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About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit

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Wild Watercress Soupt (Nasturtium officinale)

2007-09-25T22:52:00.003-07:00

Wild Watercress soup is a delicious and nutritious recipe with the leaves available in spring and early summer. Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a holistic response to cancer of the lungs, larynx, oesophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:

skin problems
bronchitis
winter colds or flu
liver or kidney fatigue
sinusitis

However there are dangers: watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use may lead to kidney problems. Some doctors advise against its use during pregnancy. Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers. Also make sure that the watercourse feeding the stream in which the watercress grows is free from industrial or agricultural pollution.

Ingredients for watercress soup: Pick the watercress from clean water areas by pinching out the tops of the plants. Uprooting them will destroy this resource for everyone. Gather a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 people are:

2 large potatoes
generous knob of butter
dash of olive oil (to prevent butter burning)
stock cube (chicken or vegetable)
salt and freshly ground pepper
single cream

Instructions:
1. Cube the potatoes and cook them gently in the oil and butter until they are starting to soften
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes
3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally
4. Liquidise and add in some single cream to taste. Add Salt and pepper to taste
5. Use some purchased raw watercress leaves and pepper to garnish

This nutritious soup is warming when hot and a refreshing summer soup when served cold. Watercress is part of the Nasturtium family whose peppery leaves are well known for their nutraceutical value. In addition to containing high vitamin C contents and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body's detoxification processes.

Thanks to Dr A. Dracea, J. Lust, R. Phillips

Digging Up Earthnuts (Conopodium Majus)

2007-09-25T22:52:00.001-07:00

The custom of grubbing for Earthnuts, or Pignuts is as ancient as mankind itself. Although these tasty tubers are beloved of pigs (hence the name) they are a most unusual and rewarding woodland snack and there was a time when they were a popular nibble for country children on their way to and from school.

The fern like leaves appear along with the Lesser Celandine in the spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and others the Dutch once ate them 'boiled and buttered, as we do parseneps and carrots'. Unearthing a pignut is a delicate operation. The root disconnects from the tuber very easily, which can be several inches from where the stem appears above ground.

Follow the stem under the earth using careful scraping with a twig, fingernail or knife. Eventually you will reach the pignut which is covered with a chestnut coloured skin. If you can wash the nut at this stage it avoids getting muddy fingernails while peeling. As soon as I found the one shown in the picture, an earthworm appeared and dived into the hole it left!

Scrape off the papery outer coating to reveal the Earthnut. The older name for Earthnuts is 'Earth Chestnuts' and this gives you a clue to their taste - a chestnut texture but with a more earthy taste. There's nothing like carefully digging one of these up during a walk in the woods. Do it with your fingernails. As the earthy taste hits the senses you are drawn more completely into contact with the nature around you. A true 'pomme de terre'.

Gerard's Herbal mentions that 'There is a Plaister made of the seeds hereof, whereof to write in this place were impertinent to our historie'....Probably witches again! Earthnuts get a mention in Shakespeare's 'Tempest', from Caliban as he promises:

"I prithee, let me bring thee where crabs grow;
And with my long nails I will dig thee pignuts".

With thanks to R. Maybee, R. Phillips and M. Woodward’s version of Gerard's Herbal.

The Secret To Making Perfect Chili Fit For A King

2007-09-25T22:51:00.002-07:00

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

Spanish Food - How To Prepare Boquerones

2007-09-25T22:51:00.001-07:00

Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar.

If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas".

Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Moreover - as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extremely healthy.

Like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. What´s more, in many areas of Spain - in particular the Mediterranean coast - fresh anchovies are extremely cheap.

On first coming to Spain, I happily enjoyed many tapas of boquerones, completely unaware of one fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regretted asking my Spanish neighbor, Carmen, how to make them!

Fortunately, Carmen went into immediate action and saved the day! She frog-marched me to the local fishmongers, bought a kilo of the little fish, took me home and showed me "her way" of preparing them. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them ever since!

Methods for preparing boquerones tend to vary slightly from family to family. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it.

Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others (myself included) feel that the fish is salty enough already.

The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple of hours. Also, some families change the vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother.

Once you have thrown away the vinegar, the bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley.

So ... here is the actual recipe.

BOQUERONES

Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).

Method:

1. Top and tail anchovies.

2. Slit along underside and discard innards.

3. Open out fish.

4. Remove central bone by lifting from tail end upwards.

5. Rinse well.

6. Place a layer of anchovy fillets in a shallow dish.

7. Sprinkle with salt (optional) and pour on plenty of vinegar.

8. Repeat with another layer, changing direction.

9. Leave to soak in vinegar for a few hours or overnight.

10. Pour off vinegar.

11. Very gently rinse fillets.

12. Cover fillets in virgin olive oil.

13. Add slices of garlic and chopped parsley.

It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy!

Linda Plummer is English and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".

Spanish Food - The Perfect Paella

2007-09-25T22:48:00.000-07:00

Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain and the World.

And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.

Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingrediants.

So ... how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, the "bomba" rice grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.

Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavor.

Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.

Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.

Perhaps the most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to the full the marvellous company of those who will share it with you.

I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach the seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".