What's this? Probably not for everyone!



http://www.nytimes.com/2007/01/17/dining/17blac.html

What's the most expensive spice?

http://www.slashfood.com/2008/07/30/the-worlds-most-expensive-spice-iranian-sargol-saffron/

Cleaning It and Keeping It Clean...

For a wonderful all purpose fill a spray bottle half full with water add a squirt or two of Ivory Liquid dish soap then finish filling with water. It's inexpensive and does a great job cleaning kitchen surfaces without leaving a residue behind.

Standard Surfaces - The Ivory mixture cleans most kitchen surfaces and appliances.

Stain Removal - A 50/50 solution of hydrogen peroxide and water will remove most stains. Blot on the spot and let it set 30 minutes. Then scrub lightly with baking soda if needed. Shaving cream also does a great job on difficult stains.

Marble - Do not use anything other than Ivory liquid dish soap on marble. Harsher cleansers will damage the surface. Always dry marble to prevent water spots from leaving their signature mark. Marble stains easily so wipe spills immediately. Do not use vinegar or orange based cleaners to clean marble. The acid in them will damage the surface. Peroxide is safe for stain removal.

Tile - Tile grout poses its own difficulties. The porous nature of grout means cleaning solutions pass through without a thought of taking the stain with them. When that dreaded spill happens, clean immediately. The longer a spill sets the better chance of it staining. Mix a 50/50 solution of hydrogen peroxide to water in a spray bottle. Spray the stain and allow to set 30 minutes. Retreat if needed. Do not use peroxide on colored grout. It's bleach and will take the color out of the grout.

Club soda will also help remove the stain if poured on immediately. Shaving cream does a good job. Spray on and allow to set 30 minutes. Tile stores carry a chalk like stick that is safe for any color grout. Drag it across the stain and remove after an hour or so. Reapply if necessary.

Keep a good sealant on the tiles and especially the grout. You'll find good sealants at tile stores.

Corion - Use only mild cleansers like Ivory for Corion. Harsh detergents will damage the surface. Remove tough stains with Cameo or baking soda or a 50/50 solution of hydrogen peroxide and water. Corion can be sanded lightly using number 800 sandpaper. This sandpaper is gray and called wet or dry sandpaper. Rub very gently keeping the paper wet. Appliances

Vertical surfaces clean easier with a foaming tub and tile cleaner like Dow Foaming Bubbles. It adheres to the surface giving the cleaner time to break down the grease or dirt. Leave scrubbing for those who don't know better. You won't find me using elbow grease under the hood of the stove, refrigerator walls, ice chest - you have the idea.

Refrigerators - Odors are caused by hidden food particles. Make sure to clean under the rubber gasket, but first, use the foaming bath cleaner on the walls, wiping them down with a baking soda, vinegar and water combination. Use about a quarter cup of vinegar and one or two tablespoons of baking soda for each quart of water, though you don't have to be too precise. The combination fizzles, but it should zap the smell. The smell lingers? Check for Freon leaks.

Dishwashers - Remove the spindles and drawers, clean under them and under the gaskets to get rid of odors. Fill one dispenser with Tang instant drink mix and the other with automatic dish soap and run the dishwasher empty through just the wash cycle. This combination cleans and deodorizes the inside. I'm not sure how the Tang works, it just does.

Microwaves - For a baked-on mess in your microwave, place a coffee cup half filled with water inside and cook on high for two minutes. The water steams the inside, loosening the hardened splatters. Spray with your Ivory soap cleaner and wipe dry.

Disposals - To freshen, pour baking soda on your scrub brush and scour the inside.

Excellent window and mirror cleaner : In a 32 oz. spray bottle add 1/3-cup vinegar and ¼ cup rubbing alcohol. If you absolutely must have another cleaner add 1-tablespoon automatic dishwashing detergent.

http://www.doityourself.com/stry/kitchen#ixzz0dfCVd3dl

Long John Silver's Battered Fish
3 cups soybean oil
2 pounds fresh cod fillets
1 cup self−rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 teaspoons granulated sugar
2 teaspoons salt

Sift together mustard and flour. Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain.

Or sprinkle fish fillets only with the seasoning below and bake.

Bay Seafood Seasoning Blend Recipe
2 tablespoons Ground Bay Leaves
5 teaspoons Celery Salt
3 teaspoons Dry Mustard
3 teaspoons Black Pepper
1 1/2 teaspoon Ground Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Ground Ginger
1 teaspoon Paprika
1 teaspoon Red Pepper
1/2 teaspoon Ground Mace -- optional
1/2 teaspoon Ground Cardamom -- optional

Combine all ingredients; store in an airtight container. Use with seafood or chicken.
Makes 1/2 cup.

Peppermint Schnapps
1/3 cup granulated sugar
1 16−oz. bottle light corn syrup
2 cups 80−proof vodka
2 teaspoons peppermint extract

Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes). When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tightly with lid. Let cool. Add peppermint extract to mixture and pour into a bottle and seal.

SERVE IN DISPOSABLE CUPS! LOL

Applebee's Spinach Pizza Appetizer
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn.

Ginger History

Ginger's current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning "horn root" with reference to its appearance. In Greek it was ziggiberis, and in Latin, zinziberi.

Although it was well-known to the ancient Romans, ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo's trip to the Far East, ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one.

Queen Elizabeth I of England is credited with the invention of the gingerbread man which became a popular Christmas treat.

Ginger (botanical name Zingiber officinale) is in the same family as tumeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines.

Ginger is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings. Jamaican ginger is prized for its strong, perky flavor, and this island currently provides most of the world's supply, followed by India, Africa and China.

The gnarled, bumpy root of the ginger plant is the source of this wonderful spice. Although it is easily grown in tropical regions of the south, you will rarely be treated with blooms during cultivation at home the way it does normally in the wild. It can easily be grown in a flowerpot at home, but be sure to bring it indoors when the weather turns cool.

Apple Raisin Bread Pudding

Apricot Triangle Cookies

1/2 cup butter, softened

1 cup sharp cheddar cheese, finely grated

1 cup sifted all-purpose flour

2 tablespoons water
1 cup apricot preserves

1 cup granulated sugar

Beat the butter and cheese until light and fluffy, then blend in the flour and water until just combined. Chill the dough for 4 to 5 hours.

Pre-heat the oven to 375°F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside to cool. Divide the dough in half. Roll each half into a 10-inch square, cut into 2½-inch squares. Put 1 teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges with the tines of a fork.

Bake on an ungreased baking sheet for 8 to 10 minutes or until edges are lightly browned. Allow to cool for 1 minute then transfer to wire racks to cool completely.

Store in airtight containers in the refrigerator for up to 1 week. Makes about 30 cookies.

Craving food? Find a healthy alternate.
Enter the food, click and see the substitute!

Allan E. Anderson/1948

"Pleased Young Woman on Bathroom Scale"

SO GOOD FOR YOUR SKIN

Fruits & Veggies
Many fruits and vegetables can be applied directly to the face. A slice of tomato or cucumber can be used as a simple cleanser. Use the list below as a general guide to using fruits and vegetables, either directly on your skin, or in a lotion or cream.

Highly acidic. Use only on oily skin and use in moderation:
Lemon
Grapefruit
Apples
Strawberries
Lime

Slightly more acidic than normal skin. Beneficial for most skin types:

Peaches
Apricots
Tomatoes
Grapes (not Concord)

Neutral. Beneficial for most skin types:
Cucumber
Bananas
Watermelon
Persimmon
Pepper

Low acidity. Good for moisturizing dry skin:
Carrots
Cantaloupe
Avocado
Honeydew Melon
Iceberg Lettuce

NOTE: Facial masks should be applied very gently to preserve the cushion of fatty tissue and avoid stretching the surface skin.

Be sure to test a small area for skin sensitivity before using any mixture on your face. Dab a little on the inside of your wrist or the underside of your arm and wait a 24-48 hours to see if it causes a reaction, such as a rash.

Mayonnaise?
Yes, simple mayonnaise contains many useful skin nutrients. Use your own recipe (but leave out the salt!), or buy a good salt-free mayonnaise and massage it into your skin as a night cream.

Bran and Oatmeal
Bran and oatmeal both make great hand smoothers. To make bran water, add 1 cup of boiling water to 1/2 cup of natural bran and allow to steep for 15 minutes. Strain out the bran and leave small amount of bran water in a bowl by the kitchen sink (refrigerate the rest until you're ready to use it). Dip your hands into the water and dab them dry 3-4 times a day, especially after washing dishes.

For an oatmeal wash, simmer one part of old-fashioned (non-instant) oatmeal in 2-3 parts water until the meal swells and is soft. Strain into a container and use like the bran water.

Mayonnaise
2 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon dry mustard (omit if used for facial)
1 scant teaspoon salt (omit salt if used for facial)
Pinch of cayenne (optional and omit if used for facial)
1 cup canola, peanut, vegetable, or pure olive oil, not extra virgin

Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool.

Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately.

O'Charley's Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half−and−half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir inpepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

KFC Cole Slaw
8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice

Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better). Stir well before serving.

TURDUCKEN

We ate this dish at one of our neighbors homes a couple of years ago. Although not homemade and purchased as a specialty item it was absolutely delicious!

History
Although no one knows exactly who invented the first turducken, its origin can be traced to the specialty meat stores of South-Central Louisiana and the city of New Orleans.

Elaborate Variations
The 1971 book "American Cooking: Creole and Acadian" mentions that the chef of the Creole restaurant Corinne Dunbar's created a special meal of multi-stuffed poultry: a dove inside a quail, squab, Cornish game hen, pheasant, chicken, duck and turkey. Sometimes a turducken is stuffed inside a deboned pig, creating a Pigturducken.

Preparation
Chefs usually place a layer of stuffing between each bird. The entire roast can be deep-fried, roasted, grilled or barbecued.

Sizes
A 20 to 25 lb. turkey is recommended for the last layer of the turducken. The duck should be 4 to 6 lb., and the chicken should be 3 lb.

Find out more...

Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate.Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.

Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.

Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med−heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.

BROCCOLI SPROUTS
PHILADELPHIA (April 06, 2009)– Three-day-old broccoli sprouts, a widely available human food, suppressed Helicobacter pylori (H. pylori) infections, according to a report in Cancer Prevention Research, a journal of the American Association for Cancer Research. H. pylori infections are one of the most common bacterial infections worldwide and are a major cause of stomach cancer.
Read more......

Big−John's Beans 'n Fixin's
1 16 ounce can Campbell's Pork & Beans

The "Fixin's":
1/2 cup Manwich brand sloppy−joe sauce (Heinz works well too)
1−1/2 Tablespoons Hormel real bacon bits
1/2 Tablespoon sugar
1−1/2 teaspoons molasses
1 teaspoon dried, minced onion
1/8 teaspoon salt
1/8 teaspoon ground mustard
1/16 teaspoon pepper

Combine the ingredients for the Fixin's in a small jar, cover, and refrigerate at least a 1/2 hour (this allows the flavors to blend). At "bean" time, empty the can of beans into a small saucepan, and stir in the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a simmer, stirring occasionally. When heated through, serve.

Bath Cookies
2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 tablespoons light oil
1 teaspoon vitamin E oil (squeezed from capsules)
2 eggs
5 or 6 drops essential oil of your choice

Heat oven to 350 degrees F. Mix together all ingredients. Take a teaspoon of the dough and roll it gently into a 1-inch diameter ball. Continue doing this with all the dough and place on an ungreased cookie sheet. Bake for about 10 minutes, until they are lightly browned but do not overbake. Let cookies dry completely. Makes 24 cookies - enough for 12 baths.

Fizzing Bath Bombs
1/2 cup baking soda
4 tablespoons citric acid
2 tablespoons Borax powder
4 tablespoons granulated sugar
4 tablespoons almond essential oil or oil
1/2 teaspoon essential oil (for scent)

Combine all the dry ingredients in bowl, stirring well. Add the wet ingredients and stir well. Take about a heaping teaspoon of mixture and make into balls. Put on wax paper and let dry and harden for at least 6 to 10 days. Store in an airtight container.
NOTE: You can also add Vitamin E oil to this recipe by squeezing the oil from a Vitamin E capsule.

Black Eyed Pea's Cornbread
1 lb. ground beef
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.

VEGETABLES
Artichoke

o They have a protective coating, so do not wash them until ready to use.

o Use only stainless steel cookware and utensils for artichokes to prevent discoloring.

o Rub all surfaces with lemon to retard browning.

o If it is not real fresh, then add 1 tsp of sugar (to add sweetness) and ¼ tsp of salt (to retain their color and taste) to each cup of water used.

Asparagus

o To revive limp asparagus, place stalks into a bowl of ice water in refrigerator for 45 minutes.
o To tenderize the stalks, take a peeler and remove the outer surface.
o Cook asparagus until it is barely tender, it will continue to cook for another 45 seconds once removed from heat. Do not over cook.
o Most common seasonings are lemon juice, mustard sauce, parmesan cheese and butter.

Brussels Sprouts

o Can cut an X on the bottom of each sprout to allow them to cook evenly.

MEAT
Roast
o It will not take as long to cook a roast with a bone in it as the bone will conduct heat to the centre.
o If your roast has high fat content, sprinkle the top of the roast with dry mustard to reduce the amount of fat from entering the roast.
o It will help to seal in the juices by rubbing a thin layer of oil against the roast.

Steak
o If the fat on a steak is white, the steak will be more tender. White indicates corn fed and yellow indicates grass fed.
o Round bones are associated with tougher cuts and flat bones are associated with tender cuts.

Green Tomato Pie
Have the pie crust ready to go when you slice the tomatoes. If the tomatoes sit too long, they will lose their juices.

1 - 9 inch pie crust
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 pounds green tomatoes, seeded and cored
2 tablespoons cider vinegar
1/3 cup raisins

Preheat oven to 350 °F.
Prepare pie crust, according to recipe.
Mix together sugar, cinnamon, nutmeg, cloves, allspice, salt and flour. Blend well and set aside. Slice tomatoes in 1/2 inch slices. Put tomatoes in large bowl and sprinkle with vinegar. Sprinkle raisins and dry mixture over tomatoes and mix gently to coat all pieces. Divide dough into two pieces, one slightly larger than the other. Roll out large piece until it is one inch larger than inverted pie plate. Line plate, pushing edges into corners gently. Roll second piece of dough and cut into strips large enough to cross pie plate.Pour tomato mixture into lined pie plate. Make a crisscross lattice with the cut dough strips. Bake 30 to 35 minutes, or until crust is golden and pie becomes bubbly.

Spices and their Uses

ANISE Seeds can be sprinkled on coffee cakes, cookies and sweet rolls.

BASIL
Fresh or dried leaves which can be used in salads, vegetables, ragouts, sausages (rice and blood) and with tomato dishes.

BAY LEAF
Dried leaf can be used in roasts, bean soup, ragout, or wherever a poignant flavor is desired.

CARAWAY SEEDS
Good in sauerkraut, sweet cabbage, breads, rolls or mixed with cream cheese. Can be sprinkled over meats such as pork, liver, kidneys before cooking. Can be added to cucumber and beet salads.

CHERVIL
Fresh or dried leaves with a peppery flavor can be used in some soups, salads and with chicken or fish.

CLOVES
Whole can be used for pork or ham roasts, hot wine, tea and in sweet syrups. Ground cloves can be used in some soups and stews and also in some pastries.

CHIVES
Has a delicate onion flavor and is used fresh finely chopped as a garnish for salads, boiled new potatoes or mixed with cottage cheese and omelets.

CINNAMON
Stick is used in hot wine and other beverages. It is also used in pickling. Ground cinnamon is used in pastries, "trijet" and cakes.

CORIANDER
Seeds are used in spicing cookies, hot breads, green salads and poultry stuffing. Ground coriander is used to flavor sausages and fresh pork.

DILL
Fresh leaves are used in pickling, sauerkraut, bean soup, some sauces and salads.

FENNEL
Seeds are used to flavor soups, pickled beets, sauerkraut, breads and cakes. Leaves are used in sauces and green salads.

GARLIC
Cut up or chopped can be used in salads, stuffing for meat or poultry, soups, meat jello. Kernel can be rubbed into roasts, poultry and fish.

GINGER
Cracked ginger can be used in beverages and pickles. Ground ginger is used in sauces and in baking.

MINT
Fresh leaves are used with lamb, in salads, and for flavoring soups, sauces, beverages and marmalades.

MUSTARD
Mustard flour is used in meat dishes and sauces and gravies. Mustard seeds are used to sprinkle over salads and in pickling meats.

NUTMEG
Ground nutmeg is used in baking and sauces. Can be sprinkled over fruit, puddings, custards and omelets.

ONION
Chopped onions can be used with stews, goulash, soup and stuffing's. Sliced onions can be used in salads such as bean, cucumber, beet, potato and pea.

PAPRIKA
Ground paprika is used in goulash, paprika, salad dressing and over poultry before roasting.

PEPPER
Whole pepper is used for pickling and in soups. Ground pepper is used in most cooking for flavor.

POPPY SEED
Used in "potica," cookies, cakes, with noodles and as a topping on breads and rolls.

ROSEMARY
This spicy herb is used fresh in sauces and stews and on roasts. Especially good in all lamb dishes and wild game.

SAFFRON
Dried saffron is used to flavor sauces, soups, rice and poultry. Used sparingly in breads, rolls and cakes. Can also be used as a coloring agent.

SAGE
Fresh or dried can be used in sausage and stuffing, with veal and pork roasts and in chicken soup.

SAVORY
Used in some soups, salads, sausages, stuffing's, lamb stews and with scrambled eggs.

SWEET MARJORAM
Can be used in soups, rice sausage, egg salad, salad dressing and vegetables. It has a mint flavor and may be used either fresh or dried.

THYME
Very pungent. The dried leaves can be used in soup, meat stews, stuffing's and salad dressings.

TARRAGON
Can be used in "pehtranova potica," in salad dressings, sauces, egg and chicken dishes and with chops and steaks. Also tasty with creamed mushrooms and can be added to vinegar for salad dressings.

Steak−n−Shake Chili
2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)

Brown ground beef and salt in oil. Put soup in blender, blend
for 1 minute. Add all to crock pot. Drain beef and beans before
adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

Lipton's Onion Soup Mix
3/4 cup minced onion
1/3 cup beef bouillon
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar

Combine all ingredients. Store in tight fitting container
About 5 tablespoons of mix is equal to 1 (1.25 oz) pkg.

Onion dip: (Mix 5 tablespoons with one
pint of sour cream).

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. Add pumpkin eggs, and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 minutes or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Cream Cheese
1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. cook over medium heat, stirring occasionally until the temperature reads 170 degrees.

Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).

Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl to lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.

Let curds drain at room temp for 2−4 hours. Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate. Cheese can also be frozen thawed and then beaten again in blender until creamy.

Olive Garden Toscana Soup

3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4−inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
1 1/2 cups sausage link − spicy, pre−cooked, cut in half
length−wise, then cut at an angle into 1/2−inch slices
3/4 cup heavy whipping cream

Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

HONEY

HONEY

Honey is one of the earliest forms of saccharine substances known to man.

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The purest of honey is from the honeycomb.

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Most honey that has been made up commercially has been thinned
with added syrups.

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Honey is a natural energy restorer. Need a quick boost? Try a teaspoon of
honey in warm water. This will not only restore your energy, but it will help your digestive track too!

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Did you know that honey has more
calories than sugar? Honey has 18 calories more
per tablespoon than granulated sugar! Honey has 64 calories, while granulated
sugar has 46 calories per tablespoon!

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The ingredients in honey are water, pollen, fructose, glucose, organic acids,
proteins and enzymes.

---

Use Honey to help heal a small wound.
Apply the honey to the bandage, not

directly on the wound. Honey will help prevent scarring.

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Honey has many good uses from cooking to
helping skin heal! It helps dissolve mucus when
you have a cold.. Hot tea with lemon and honey works wonders.

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Do not give honey to children under 2 year of age.
Many babies can become very ill from honey, even
a small amount. Certain young children can get botulism.

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The different flowers which were gathered determine the flavor
of honey.

t takes 50,000 bees to produce 500 pounds of honey in one year!

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread thecut side of bread with spread. Bake at 350 degrees for 7 minutes, thenplace under broiler about 3 minutes longer. Cut into slices and serve.

Chili's Honey Lime Dressing
1/4 Cup Grey Poupon Dijon mustard
1/4 Cup honey
1−1/2 Teaspoon sugar
1 Teaspoon sesame oil
1−1/2 Teaspoon apple cider vinegar
1−1/2 Teaspoon lime juice

Blend all ingredients in a small bowl with an electric mixer. Cover and
chill.

Boston Market's Sweet Potato Casserole
3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract




Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 Tbs. cinnamon

Boil potatoes until tender. Take skin off when cooled and able to
handle. Put in a large bowl and whip them until fluffy. Add all other
ingredients. Pour into a greased casserole and top with the crunch
topping. Bake at 350 for 45 minutes. Loosely cover with foil during the last 20 minutes of baking.

I've tried this with Delicata Squash and Hubbard Squash and it was wonderful!

I microwaved the squash just a bit to make it easy to remove the seeds and to cut it into chunks. I boiled the chunks until they were fairly soft then removed the skin. Then I proceeded as above.

HERBS

AAAAHH, just a few of the herbs.............

Feed a fever, starve a cold. Or is it the other way around? Maybe both! Foods not only nourish and sustain our bodies, but are also rich in compounds that prevent disease and fight infection. This list of common kitchen herbs used to spice up foods are an excellent and all-natural way to treat common ailments, and they also have flu-fighting properties.

These are not cures but may help in prevention.......

Anise: Aids in digestion and helps stop coughing.
Basil: Helps clear head congestion during a cold.
Cardamom: Helps digestion of dairy products and soothes the stomach to treat indigestion.
Cilantro: Helps prevent food poisoning and removes mercury from the body. Cilantro is the name of the young green leaves of the coriander plant.
Fennel: Controls bad breath and, when chewed after spicy meals, masks the odor of garlic and onions.
Oregano: A favorite in Mediterranean cooking, oregano has powerful infection-fighting properties.
Peppermint: Stops intestinal gas, calms indigestion, controls nausea, and sweetens the breath.
Parsley: Promotes urinary flow and provides antioxidants.
Rosemary: A powerful antioxidant, rosemary also had microbe-fighting properties, and it helps calms nerves.
Sage: Treats the congestion and stuffiness associated with colds, clears headaches, and kills parasites, bacteria, and yeasts. Sage oil may improve memory.
Thyme: Well known as a natural antibiotic, it kills parasites and yeast. It can also soothe the chest and halt coughing.
Turmeric: The main ingredient in curry, turmeric adds zest and color to foods. It’s cancer fighting and lowers unfavorable bacteria in the gut that cause gas and bloating. It has anti-inflammatory properties.