Family Gatherings Recipes

CHAI MIX

2011-12-07T13:17:00.000-08:00

1/2 cup instant nonfat dry milk

1/4 cup vanilla-flavored instant creamer (dry)

3 tablespoons powdered sugar

1/4 cup unsweetened instant tea (dry)

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom *

1/4 teaspoon ground cloves

1. In small bowl, mix dry milk, creamer and powdered sugar. In another small bowl, mix all remaining ingredients. Spoon milk and tea mixtures alternately into 8-ounce jar, packing lightly.

2. Include these directions on package: For each serving, place 1/4 cup Chai Mix in cup. Fill with 8 ounces very hot water. For creamier chai, use half milk and half water. Makes 4 servings.

*Cardamom can be purchased either in pods, as seed or a powder. Cardamom pods hold up to 20 small seeds. This strongly fragrant spice has a slight lemony-sweet flavor with a touch of pepper and ginger.

MIRACLE MILK BATH RECIPE

2011-12-07T13:04:00.000-08:00

Looking for a gift idea? Then check out this homemade milk bath mixture – easy and quick to make!

2 cups salt

2 cups baking soda

2 cups nonfat dry milk

SPICE RUB

2011-12-07T12:54:00.000-08:00

Gifts from your kitchen are so easy to make as with this Spice Rub recipe. With my recipe, you can turn simple spices and herbs into a wonderful Holiday gift.

1 (8-oz) glass jelly jar or jar with tight-fitting lid

3 tablespoons dried parsley flakes

3 tablespoons seasoned salt

3 tablespoons dried basil leaves

2 tablespoons paprika

2 tablespoons dried rosemary leaves

1 tablespoon crushed red pepper flakes

1 tablespoon garlic powder

1 tablespoon sugar

Mini Gingerbread Loaves with Cream Cheese Glaze

2011-11-29T09:40:00.000-08:00

This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.

Ingredients

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoons ground cinnamon

1/2 and 1/8 teaspoons ground cloves

1/2 and 1/8 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

CREAM CHEESE GLAZE:

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Preparation

In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Slow Cook Seafood Stew

2011-11-07T19:33:00.000-08:00

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth

1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

2011-07-16T15:23:00.000-07:00

Ingredients

1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
4 cups packaged coleslaw mix (about 12 ounces)
1/4 cup chopped fresh cilantro
12 ounces fresh or canned lump crabmeat, picked over
Salt and pepper
8 hot dog buns
1/3 cup chopped fresh dill, for garnish

Directions:1.In a large bowl, combine the mayonnaise, lime juice, lime peel and cumin. Add the coleslaw mix, cilantro and crab. Toss to coat and season to taste with salt and pepper.

2.Fill each hot dog bun with about 1/2 cup crab mixture and top with the chopped dill.

2011-07-06T16:23:00.000-07:00

A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
From: Mccormick.com
INGREDIENTS
1/4 cup firmly packed brown sugar

1 tablespoon McCormick Garlic Powder

1 tablespoon Paprika

1 teaspoon Cinnamon, Ground

1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground

1 teaspoon Salt

3 pounds pork baby back ribs

1/4 cup maple syrup

DIRECTIONS
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones.

3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

BREAK OUT THE CROCKPOT!

2011-06-22T16:42:00.000-07:00

Break Out the Crock Pot!

Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving -- and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.

GOTTEN FROM PREVENTION.COM

PAN SEARED OCEAN WHITE FISH

2011-06-17T17:52:00.000-07:00

1 Tbsp vegetable oil
4 ocean white fish filets (4–6 oz)
Salt-free seasoning blend
1 cup lobster or shrimp broth (optional)
½ cup sherry wine (optional)
½ cup Francesco Rinaldi Traditional No Salt Added Pasta Sauce
1/8 tsp cayenne pepper
1 Tbsp fresh dill weed
Chopped zest of 1 lemon
Serves 4
Prep Time: 10 minutes
Cook time: 10 minutes
In large skillet, add oil and heat over a medium heat. Season filets with salt-free seasoning, place in pan and sear well on top and bottom. Pour in the broth and sherry wine; bring to a boil. Add Francesco Rinaldi Traditional No Salt Added Pasta Sauce and mix well. Add cayenne pepper and dill weed (reserve a sprig for garnish); bring back to a boil. Serve, sprinkled with lemon zest and remaining sprig of dill weed.

Strawberry Shortcake

2011-06-02T10:41:00.000-07:00

From: Bisquick

3 cups Original Bisquick® mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs

Topping
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)
Save $$$ on your favorite brands 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
4 Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Jambalaya

2011-05-26T17:10:00.000-07:00

Ingredients:

1 pound fully cooked smoked sausage links, sliced

1/2 pound fully cooked smoked ham, diced

1/4 cup butter or margarine

4 medium onions, chopped

1 small green pepper, chopped

3 to 4 garlic cloves, minced

1 can (16 ounces) tomatoes with liquid, cut up

1 bay leaf

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 cups uncooked long-grain rice

2 pounds uncooked shrimp, cleaned and peeled

1 cup diced cooked chicken

Salt and pepper to taste

Directions:

In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..

2011-05-02T23:42:00.000-07:00

Ingredients
1 (6 pound) bone-in country ham
30 whole cloves
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional)
1 orange's peel
Directions
1.Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2.Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

GINGER COOLER

2011-04-22T18:05:00.000-07:00

Serves 1

1 apple, cored, peeled, and sliced
1/2 cup filtered water
1/2 cup ice
1 lemon, peeled, halved, and seeded
1 2-inch long peice of peeled, fresh ginger, crushed

Combine all the ingredients in a blender and drink immediately..

PMS(Pissy Mood Snacks)

2011-04-22T16:15:00.000-07:00

If a group of scientists conducted a study saying PMS wasn't "real," we'd kill them all! Then we'd stuff our faces like cows. This is what we'd eat..Coming soon.

During their menses, woment tend to feel colder, more depleted, and weaker as they are losing blood and iron. It's a time(or should be) of pulling in and caring for oneself. However, it is also a cleansing time of the month and some women feel better during and after their periods when they do not eat too much or too heavily and are doing a mild detox program. Although we do not recommend fasting, drinking additional nutrient-rich juices can be helpful. For women who are generally in good health, the Detox Diet and the Smoothie Cleanse can be helpful. We suggest adding some algae and protein powders during this time for more energy and strength.

I will be posting 'good healthy' ummm damn. gotta lay down. freaken cramps..Vicaden my ass!!

Bacon and Hash Brown Egg Bake

2011-03-18T16:22:00.000-07:00

Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.

INGREDIENTS
1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Chipotle Barbeque Sauce

2011-03-08T07:49:00.000-08:00

Don't buy it! It's really easy to make, just follow my homemade chipotle barbecue sauce recipe and you can have your own smoky BBQ sauce in under 30 minutes.
The base ingredient chipotle, (pronounced chee-pot-ley) is a smoked jalapeño that you can either buy or smoke yourself from the red jalapeño pepper. You can use green but I don't think the end result is as sweet.

The most common way to buy it is in adobo sauce which essentially is a mix of spices, vinegar, tomato sauce (and sometimes other chilies) that's presented in a can. Because this is the most common way to buy the chipotles you can use then canned variety in my recipe.

Ingredients:-

450 ml or 16 oz tomato ketchup
2 onions chopped onion
110ml or ½ cup water
2 cans chipotle chilis chopped
100g or 4 oz brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon celery salt
½ teaspoon black pepper
A splash of cooking oil for frying
Method:-Heat the oil gently in a sauce pan, throw in the onions and the minced garlic and fry until the onions turn clear (about 5 minutes). Now add the rest of the ingredients and simmer. You'll know when the sauce is ready because it will start to thicken.

Healthy Apricot Pecan Oatmeal Muffins

2011-02-28T16:25:00.000-08:00

INGREDIENTS:
Makes 12 muffins
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
1/3 cup canola oil
1 egg
1/2 cup brown sugar, firmly packed

DIRECTIONS:Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.

Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.

Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase On the Road to Blue Ribbon Baking with Marjorie.

2011-01-06T17:27:00.000-08:00

What You Need

36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate

Make It
HEAT oven to 325°F.
LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Kraft Kitchens Tips
Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Neatly Cut Dessert Bars
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.
How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

S[inach Parmesan Holiday Dip

2010-12-24T13:48:00.000-08:00

Spinach Parmesan Holiday Dip

Makes 3 cups

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup red bell pepper, diced

1 tablespoon minced garlic

1 (6.5 ounce) jar artichoke hearts, drained and mashed

1/2 cup sour cream

1/2 cup grated Parmesan cheese

Salt and ground black pepper to taste

1/4 cup heavy cream

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin to dip consistency. Spoon into a 1 quart baking dish.

3.Bake for 20 minutes, or until bubbly. Serve with crackers. Happy Holidays! We wish you and your families a healthy, safe, and warm holiday season.
Full story

Easy Lasagna

2010-11-05T18:26:00.000-07:00

1 1/2 to 2 lbs. lean ground beef

1 small onion, chopped

1 tsp. salt, or more to taste

1/2 tsp. pepper

3 cloves garlic, minced

1 jar pasta sauce or marinara sauce

1 15oz. can crushed tomatoes

1/2 can water

1 pkg. spaghetti sauce mix

1 carton Ricotta cheese

2 c. Mozzarella cheese

8 lasagna noodles, uncooked

Dried parsley

Brown meat in large pot. Sprinkle with salt and pepper. Add onion and garlic and saute for a few minutes. Add remaining sauce ingredients. Bring to slight boil, cover and simmer approx. 30 minutes or more. Meanwhile, spread Ricotta cheese liberally on each noodle.

Gordon's Best Turkey Brine

2010-11-05T12:51:00.000-07:00

OK. Watching 700 Club this morning and saw Mr. Gordon making this fabulous Brine Turkey. I have to take it and make it my own.. So here goes. Wish me lucks..

INGREDIENTS:
1 (10-12 pound) whole fresh turkey,
giblets and neck removed andreserved for stock.

2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions

TURKEY BRINE:

2 gallons water
1 tablespoon ground ginger
3 tablespoons cracked black
peppercorns
12 bay leaves
1 cup kosher salt
24 ounces honey or 1 cup of
brown sugar
24 ounces maple syrup (optional)
2 oranges, quartered
2 lemons, quartered

To make the brining solution, in a large stockpot, bring the water, ginger,
black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in
the honey (or brown sugar) and maple syrup until well blended. Turn off heat
and allow to cool to room temperature. Transfer the brine to a non-reactive
container (such as a clean bucket or a clean, heavy-duty, plastic garbage bag
placed inside a cooler). Add the oranges and lemons.
Note: If you have a big turkey and need more brine than this, use 1⁄2 cup salt
and 1⁄2 cup brown sugar for every gallon of water.
Rinse the turkey inside and out with cold tap water. Reserve the neck and
specialty meats for pan gravy. Set the turkey in the brine, making sure that the
turkey is fully immersed in the brine. Place a weight on top of the turkey to make
sure it is always covered with brine. Marinate for at least 4 hours to overnight,
depending on the weight of the turkey, in the refrigerator or in a cooler with ice.
YOU MUST KEEP THE TURKEY AT A TEMPERATURE BELOW 50° F
TO PREVENT BACTERIA FROM GROWING.
Preheat oven to 325°F.
In a heavy roasting pan, place the carrots, celery and onions. Use a thick,
heavy duty roasting pan – enameled cast iron or heavy stainless steel – not a
thin, throw-away pan – these leave hot spots that burn portions and leave
other portions uncooked.

GRAVY:

Turkey stock made from boiling the
neck and giblets in four cups of
water
1 sprig thyme
2 sprigs parsley
2 tablespoons butter
2 tablespoons flour
pepper

While the turkey is resting, prepare the gravy.

Place neck and giblets in 4 cups of water –
bring water to a boil and then reduce to simmer, stirring occasionally for about
1 hour. Once the turkey is removed from the oven and the pan, remove the
vegetables from the pan being careful to leave as much liquid as possible in
the pan. Pour the remaining liquid in a separator to separate the fat from the
liquid or try to skim as much fat as possible off the juice in the pan with a
spoon. Reserve the pan drippings.
Set the pan on 2 burners set on medium heat. Deglaze roasting pan with
a small amount of turkey stock, scraping the bottom of the pan to loosen any
brown bits. Reduce and then add butter and then the flour when the butter
has melted – cook until the flour turns golden brown and thickens. Gradually
add the pan drippings and then the turkey stock, whisking it into the flour
mixture until it thins into a gravy that coats the back of a spoon. You may not
need all of the turkey stock depending on the thickness of the gravy. Add the
thyme and parsley and bring to a boil.
Strain into a saucepan to remove lumps and keep the gravy at a simmer.
Add pepper to taste and continue to cook until gravy has thickened – if the
gravy thickens too much, just thin with remaining turkey stock.
Place the gravy in a sauceboat and the turkey on the serving platter and
you are ready to eat a great tasting turkey!

Egg Salad Sandwhich

2010-10-30T14:19:00.000-07:00

Ingredients:
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
8 Slices of Bread, toasted
Directions:
1. Slice eggs.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.
3. Toast 8 slices of Bread and serve on the toasted Bread

Barbeque Turkey Recipe!!

2010-10-14T19:52:00.001-07:00

Whole Barbecue Turkey Recipe
This barbecue turkey recipe is for the full bird so you’ll need to prepare your barbecue for a monster cookout - it’ll take about 4 hours.
If at all possible buy either a wild turkey or an organic one, it’s not just about animal welfare, the meat tastes better too! Certainly the best way to ensure a perfect Thanksgiving or Christmas meal.
In order to keep the Turkey fully moist it’s essential to use an indirect cooking method.
I hear this is the best equipment for this recipe a kamado barbecue. Christmas is coming. I need a blue one.. Hint hint..
So medium coals, indirect heat, drip tray in the bottom with a couple of tablespoons of water and off we go.
The seasoning is pretty simple, just sprinkle with salt and pepper and have some oil & butter mix on hand to start the basting process. Melt 100g / 4 oz of butter in a pot and add a tablespoon of oil – this baste will give all the flavour of the butter without burning it.
Work on a relatively small bird around 9 – 12 lbs, season and baste and then lay breast side up on the barbecue. It may be necessary to use foil to shield the sides but that really depends on your barbecue. Put the cover on, cook at 225°F and baste every 30 minutes or so with your butter / oil mix and 3½ hours later you should have the perfect barbecue Turkey.
Test it with a skewer for clear running juice or a use a thermometer and if it needs another 30 minutes then so be it.

I will be trying this recipe for Thanksgiving, God willing. Wish me luck!!

Rotel Creamy Chicken Enchiladas

2010-10-14T16:41:00.000-07:00

1 chicken or chicken parts

1/2 c. chopped onion

1 can of Rotel Tomatos
1 can cream of chicken or mushroom soup

1 pkg. flour tortillas

1 c. grated Cheddar cheese

Boil chicken, cool and bone. Mix chicken soup and Rotel together. To assemble: line bottom of 9 x 13 inch pan with tortilla, first putting some of sauce on bottom to keep from sticking.Then put a layer of chicken, then top with some of sauce. Sprinkle some cheese. Repeat layers again starting with tortillas. Top with Cheddar cheese and bake at 350 degrees for 30 minutes .

Infamous Enchilada Day!!

2010-09-03T16:21:00.000-07:00

Recipe to come..

2010-08-30T06:20:00.000-07:00

shrimp enchiladas

2010-08-08T00:08:00.001-07:00

Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes

1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper

12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa
Directions
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Bam. The best 'Garden Fresh Vegetable Omlet' wit a side a ctisp tator tots. Yeah boy..

2010-06-19T17:42:00.000-07:00

That Good Ol' Mother's Day Seafood Gumbo

2010-06-19T17:17:00.000-07:00

Coupon Queen B

2010-05-31T10:24:00.000-07:00

Coupon Queen B

Shrimp and Crab Enchilada

2010-05-18T17:00:00.000-07:00

12(12 inch) flour tortillas

8 oz. Monterey Jack cheese, shredded

1 (6 oz.) can crab meat, drained

1 pound cooked medium shrimp, shelled and deveined

1 (20 oz.) can green enchilada sauce

1 (8 oz.) container sour cream

1 bunch green onions, chopped

Directions:

1.)Preheat oven to 350 degrees F

2) Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.

3) Pour green enchilada sauce over all of the enchilada; the green sauce should completely cover the enchiladas completely. Sprinkle the remaining cheese over enchiladas.

4) Cover, and bake for 30 minutes in the preheated oven. Top enchiladas with sour cream and green

Crock Pot Beef and Broccoli

2010-04-27T13:23:00.000-07:00

1 1/2 pounds boneless round steak(cubed)
1 cup fresh sliced mushrooms
1 small onion(diced)
1/2 cup beef broth
2 tablespoons teriyaki sauce
2 cups broccoli florets
1 tablespoon cornstarch
2 tablespoons water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crock pot.

Cover and cook on low for 8 hours. Want to grub sooner cook on high for 4 hours.

About 45 minutes before serving dissolve cornstarch in 2 tablespoons cold water. Ass water/cornstarch mixture and broccoli to crock pot. Cover and cook another 45 minutes.. Bon Apetit!!

Coupon Queen B

2010-03-23T18:28:00.001-07:00

Coupon Queen B

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Easter Sunday 2009

2010-03-23T14:55:00.000-07:00

All was quiet at the table and that's sayen somethin with these two. They fight all the time. Food must have been good. Of course no one at the string beans. Nerds..

Easter Sunday last year was a blast. Well, maybe not. But the boys had fun chowen down in my ham and potatoes augratin..

2010-01-06T18:50:00.000-08:00

It took me all weekend, but I finally got my tree up! "Sometimes when I reflect back on all the wine I drinkI feel shame. Then I look into the glass and thinkabout the workers in the vineyards and all of their hopesand dreams .. If I didn't drink this wine, they might be outof work and their dreams would be shattered.Then I say to myself, "It is better that I drink this wine and let their dreams come true than be selfish and worry about my liver."

Natural Anxiety Soothers

2009-11-11T01:58:00.000-08:00

GABA (gamma-aminobutyric acid) is among the most important neurotransmitters in the brain, involved in relaxation and inhibition. In fact many of the pharmaceutical drugs used for treating anxiety, including Valium, act by enhancing the effects of GABA. Some research suggests that as a supplement, GABA works better when combined with other ingredients like theanine. If you can find the two together in a supplement, it makes sense to take them that way.
Lemon balm (a plant, Melissa officinalis, in the mint family) is another mild sedative. One study of 24 healthy volunteers published in Phytotherapy Research in 2006, found that a single dose of 600 mg of a product combining valerian (Valeriana officinalis) and lemon balm reduced reported anxiety.

Kava is from a plant called Piper methysticum. Though there has been controversy associated with its use, kava has a long history as an herbal medicine to relieve anxiety, stress and insomnia. A 2006 review of randomized clinical trials on herbal remedies that relieve anxiety published in Phytomedicine found evidence "beyond reasonable doubt" for kava's effectiveness in the treatment of anxiety. "It relaxes skeletal muscles without causing drowsiness, so you can become physically relaxed but remain mentally sharp within just 15 minutes of taking a product containing kava," Blumenthal said. Recommended kava products are 70% standardized extract, sold in 100 mg doses, thus containing 70 mg of kavalactones (it will say so on the label).
Blumenthal cautions against taking kava with alcohol or with drugs that have an adverse effect on the liver (e.g. acetaminophen, or Tylenol). Also, kava has been associated with some liver problems. It is not considered safe for breastfeeding women, pregnant women or people with a history of liver disease.

Lavender is associated with relaxation, often used as aromatherapy in spas and as an ingredient in supposedly soothing lotions and teas. Just breathing the aroma of natural lavender oil -- in a spray or infuser, or as a massage oil -- has a mild relaxing effect, Blumenthal told me.

NATURAL SLEEP AIDS
While the above products can help ease tensions during the day, sometimes you need some additional help at night. According to Blumenthal, these sleep inducers may work as well as the popular pharmaceutical drugs, but without their adverse side effects:
Valerian is "a natural sleep aid and daytime sedative," Blumenthal said, adding that contrary to the popular myth, it is not related to the pharmaceutical drug Valium. Small doses of valerian can be used for calming during the day and higher doses as a sleep aid about a half hour before bedtime. Valerian can be taken in combination with lemon balm or other mildly sedative herbs (e.g. chamomile, hops, etc.), which makes it an even more powerful sleep aid.
Hops (Humulus lupulus) can also be helpful, according to Blumenthal. Yes, this is the same ingredient used in making beer -- it is a gentle sedative that promotes relaxation and is available in pills, as well as in tincture and bulk flower form in health food stores. It can be taken together with valerian, Blumenthal noted.
HELP YOUR DOCTOR HELP YOU
As a general precaution, do not take any of these products while pregnant or breastfeeding. While all are available at health food stores and online, it is important to take them only under the supervision of a trained practitioner. If anxiety and/or insomnia are more than an occasional problem, you may need to take a broader look at your life and make some changes -- whether it's delegating responsibilities at home to family members or professionals, or shifting job obligations or saying "no" to some committees. Anxiety is a message that something's not right. Natural or pharmaceutical, nothing will solve such problems except solving the problem itself. You can't take care of everyone if you don't take care of yourself.

Tilapia Tostada

2009-11-11T01:33:00.000-08:00

Ingredients

4 flour tortillas (I useHigh Fiber Low Carb Low Fat Wraps for the added protein)

3 Tblsp olive oil

1 lb. tilapia

1/2 tsp salt

1/2 sm red onion, thinly sliced

1 heart romaine lettuce, thinly sliced crosswise

2 med tomatoes, chopped

1/4 cup cilantro leaves

1 avocado, quartered, skinned, pitted, and sliced lengthwise

1 lime, cut into 6 wedges

Feta Cheese(optional)

My Fresh Pico De Galo(recipe) Click link..

Roasted Garlic Juice Spray

Directions:

1.Preheat grill or grill pan to medium high heat.
2.Brush tortilias with 1 tablespoon of olive oil. Grill, flipping once or twice, until crisp, about 2 minutes. I set them on the grill about a minute and made rolled burritos.
3.Brush tilapia on both sides with 1 tablespoon of the oil. Spary a fine mist of my favorite Roasted Garlic Spray, and sprinkle with 1/4 teaspoon of the salt. Grill, flipping once, until cooked through, about 8 minutes. I found it hard to turn them, they get flakey, so I just cooked on one side with cover on grill. Let rest 4 minutes and pull into chunks with fork.
4.Place each tortilla on plate. Scatter on onion, lettuce, tomatoes, cilantro and radicshes. Lay tilapia pieces on top. Fan sliced avocado quarters over tilapia. Sprinkle fetta chesse.. Add a dallop of Pica de gallo. Serve with lemon wedges. Enjoy!!
Makes 4 servings.
380 calories,26 grams protein, 19 grams fat.

My fresh from the garden home-made Pico De Gallo

2009-11-11T01:06:00.002-08:00

INGREDIENTS

4 medium tomatoes, seeded, chopped (2 cups) Sometimes I think it's best to just leave the seeds in. What harm can they do. Rouphage?

1 medium onion, chopped (1/2 cup)

4 cloves garlic chopped

1/2 cup chopped fresh cilantro

1 tablespoons lemon or lime juice

1 tablespoon virgin olive oil

1 large jalapeño chile, seeded, finely chopped

Tortilla chips, as desired

DIRECTIONS

1. In medium nonmetal bowl, mix all ingredients. Cover; let sit at room temperature for about 3o minutes..

2. Serve with tortilla chips.

Cover and refrigerate any remaining salsa up to 5 days.

Jalapeno Peppers!
My wonderful garden. Lovely Cherry Tomatoes

Champion Fishermen's Choice..

2009-11-11T00:58:00.001-08:00

Garlic Juice - Champion Fishermen's choice.

Thousand of fishermen each year buy our cold pressed garlic juice to use on their bait. They discovered that fish love garlic! Many have won fishing tournaments using it. They either spray it on or inject it into the bait. Injecting it allows the garlic to slowly ooze out and last a long time in water - and the fish are attracted to it.

Margarita Grilled Corn on the Cob

2009-06-29T12:07:00.000-07:00

Ingredients
8 ears fresh corn in husks
4 tsp. finely shredded lime peel (peel from 2 to 3 limes)
2 tsp. kosher salt or sea salt
1/3 cup butter, melted
1 tsp. chili powder
Small Limes (optional)

Directions

1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.

2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.

3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)

4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

Creamy Thyme Potato Gratin

2009-04-12T19:40:00.000-07:00

Rich layers of potatoes seasoned with savory cream cheese, thyme and garlic and topped with crunch Parmesan bread crumb topping is perfect as a special occasion side dish.

INGREDIENTS:

4 medium potatoes, peeled and thinly sliced(about 4 cups)

2 tablespoons butter, melted

1 teaspoon thyme

1/2 teaspoon garlic salt

1/8 teaspoon pepper

4 ounces (1/2 of 8-ounce package) cream cheese, softened

1/2 cup heavy cream

3 tablespoons grated Parmesan cheese

2 tablespoons dry bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees. Toss potatoes with melted butter, thyme, garlic salt and pepper in medium bowl.

2. Mix cream cheese and cream until blended. Layer 1/3 of potato mixture in 1 1/2-quart baking dish. Spread 1/2 of the cream cheese mixture evenly over potatoes. Repeat layers, ending with potatoes. Mix parmesan cheese and bread crumbs in small bowl. Sprinkle over potatoes. cover with foil.

3. Bake 40 minutes. Remove foil. Bake 15 minutes longer or until potatoes are tender and top is golden.

Enjoy.

2009-03-13T21:41:00.000-07:00

GOOD FACTS TO KNOW: 1. Budweiser beer conditions the hair 2. Pam cooking spray will dry finger nail polish 3. Cool whip will condition your hair in 15 minutes 4. Mayonnaise will KILL LICE, it will also condition your hair 5. Elmer's Glue - paint on your face, allow it to dry, peel off and see the dead skin and blackheads if any 6. Shiny Hair - use brewed Lipton Tea 7. Sunburn - empty a large jar of Nestea into your bath water 8. Minor burn - Colgate or Crest toothpaste 9. Burn your tongue? Put sugar on it! 10. Arthritis? WD-40 Spray and rub in, kill insect stings too 11 Bee stings - meat tenderizer 12. Chigger bite - Preparation H 13. Puffy eyes - Preparation H 14. Paper cut - crazy glue or chap stick (glue is used instead of sutures at most hospitals) 15. Stinky feet - Jello ! 16. Athletes feet - cornstarch! 17. Fungus on toenails or fingernails - Vicks vapor rub 18. Kool aid to clean dishwasher pipes. Just put in the detergent section and run a cycle, it will also clean a toilet. (Wow, and we drink this stuff) 19. Kool Aid can be used as a dye in paint also Kool Aid in Dannon plain yogurt as a finger paint, your kids will love it and it won't hurt them if they eat it! 20. Peanut butter - will get scratches out of CD's! Wipe off with a coffee filter paper 21. Sticking bicycle chain - Pam no-stick cooking spray 22. Pam will also remove paint, and grease from your hands! Keep a can in your garage for your hubby 23. Peanut butter will remove ink from the face of dolls 24. When the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on 25. Heavy dandruff - pour on the vinegar ! 26. Body paint - Crisco mixed with food coloring. Heat the Crisco in the microwave, pour in to an empty film container and mix with the food color of your choice! 27 Tie Dye T-shirt - mix a solution of Kool Aid in a container, tie a rubber band around a section of the T-shirt and soak 28. Preserving a newspaper clipping - large bottle of club soda and cup of milk of magnesia , soak for 20 min. and let dry, will last for many years! 29. A Slinky will hold toast and CD's! 30. To keep goggles and glasses from fogging, coat with Colgate toothpaste 31. Wine stains, pour on the Morton salt and watch it absorb into the salt. 32. To remove wax - Take a paper towel and iron it over the wax stain, it will absorb into the towel. 33. Remove labels off glassware etc. rub with Peanut butter! 34. Baked on food - fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight. Also; you can use 2 Efferdent tablets , soak overnight! 35. Crayon on the wall - Colgate toothpaste and brush it! 36. Dirty grout - Listerine 37. Stains on clothes - Colgate toothpaste 38. Grass stains - Karo Syrup 39. Grease Stains - Coca Cola , it will also remove grease stains from the driveway overnight. We know it will take corrosion from car batteries! 40. Fleas in your carpet? 20 Mule Team Bora! x- sprinkle and let stand for 24 hours. Maybe this will work if you get them back again. 41. To keep FRESH FLOWERS longer Add a little Clorox , or 2 Bayer aspirin , or just use 7-up instead of water. 42. When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you 'squeeze' for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday.. Each day has a different color twist tie. They are: Monday = Blue Tuesday = Green Thursday = Red Friday = White Saturday = Yellow. So if today was Thursday, you would want a red twist tie; not white which is Fridays (almost a week old)! The colors go alphabetically by color Blue- Green - Red - White - Yellow, Monday through Saturday. Very easy to remember. I thought this was interesting. I looked in the grocery store and the bread wrappers DO have different twist ties, and even the ones with the plastic clips have different colors. You learn something new everyday! Enjoy fresh bread when you buy bread with the right color on the day you are shopping. Don't forget Gatorade for Migraine Headaches. PowerAde won't work. Pass this information on to friends so they can be informed

Pomegranates may help prevent artritis, diabetes and other diseases!!

2009-01-22T12:21:00.000-08:00

Pomegranate: The Wellness Fruit
This antioxidant-rich superfood may help protect against arthritis, diabetes and a long list of other diseases.
There are many good reasons to pick up a pomegranate: they're festive, seasonal, pack tons of antioxidants and, a new study suggests, may help to relieve symptoms of rheumatoid arthritis, an autoimmune disease.
In a recent study from Case Western Reserve University School of Medicine, researchers gave mice either a daily dose of pomegranate extract or water, in addition to their regular food. Ten days later, the mice were chemically induced to develop rheumatoid arthritis.
After six weeks, all the water-treated mice developed arthritis, but only two-thirds of the pomegranate-treated mice did. When the pomegranate drinkers did develop arthritis, it tended to set in later and with much less severity. What's more, the pomegranate-treated mice had significantly lower levels of inflammatory compounds in their joint fluids, suggesting that the antioxidant polyphenols in pomegranate juice might short-circuit the inflammatory process that causes pain and swelling in rheumatoid arthritis.
Most studies link pomegranate’s benefits to its powerful punch of polyphenols—including anthocyanins (found in blue, purple and deep-red foods) and tannins (also found in wine and tea). In a study published earlier this year, researchers found that compared with other antioxidant-rich beverages including blueberry juice, cranberry juice and red wine, "pomegranate [juice] naturally has the highest antioxidant capacity," reports David Heber, M,D. Ph.D., study collaborator and director of the UCLA Center for Human Nutrition.
Arthritis is just the latest in a long list of conditions for which pomegranate juice shows therapeutic potential. Research suggests the fruit has benefits for the heart: studies have shown it may help to reduce the buildup of plaque in arteries and lower blood pressure. Other work found that when men with prostate cancer drank a cup of pomegranate juice daily, the increase in their levels of prostate-specific antigen (PSA), a marker of disease progress, slowed. Still more preliminary studies hint that pomegranate juice may help manage diabetes and erectile dysfunction.
Critics point out that much of this research, including the recent study out of Case Western, has been funded by PomWonderful—the leading pomegranate juice brand—which has poured some $25 million into clinical research involving the fruit. But others point out that the results—much of them published in reputable, peer-reviewed journals—speak for themselves.
Bottom Line: It's still too early to recommend drinking pomegranate juice to alleviate arthritis symptoms, but a cup a day of 100 percent juice delivers plenty of antioxidants that may provide other health benefits. Check with your doctor first, however, as pomegranate juice may interact with some medications, including statins. Don't forget fresh pomegranates—in season now. Although you don’t get as many tannins eating the seeds as drinking the juice, you will get a bit of fiber and abundant punicic acid, a polyunsaturated heart-healthy oil.

Aunt Cozy's Fabulous Apple Cobbler

2008-10-06T16:56:00.000-07:00

This recipe was given to me by my Auntie Cosette. In addition to crust on the bottom and top, there's crust tucked throughtout.

Makes 12-16 servings

8 Granny Smith apples, peeled, cored, sliced

1 1/2 cups granulated sugar

1/4 cup light brown sugar

1/2 stick butter(1/4 cup)

3 teaspoons ground cinnamon

Dough:

4 cups all-purpose flour

4 teaspoons baking powder

1 cup solid vegetable shortening

1 cup buttermilk(or whole milk)

Heat oven to 350 degrees. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.

To make dough: in large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet.

Bake until golden brown; set aside.Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into 1/2-1-inch-wide strips. Arrange strips in lattice pattern(crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake until crust is golden brown and flaky, about 30 minutes. Let cool 15-20 minutes. Enjoy.

I will be making this dish for our 'Thanksgiving Family Gathering' at little sister's house this year. Wish me luck!

Asian Chicken & Broccoli Slaw Salad

2008-09-19T14:27:00.001-07:00

1/3 cup FRENCH'S® Honey Dijon Mustard

1/2 cup French's French Onion

1/3 cup light Asian sesame dressing

2 tbsp. orange juice or water

2 tsp. grated fresh ginger

1 (12 oz.) pkg. broccoli cole slaw

3 cups shredded cooked chicken

1 large red bell pepper, thinly sliced

1/3 cup chopped fresh cilantro

4 tbsp. chopped roasted peanuts
COMBINE mustard, dressing, juice and ginger in large bowl. STIR in broccoli slaw, chicken and bell pepper. Sprinkle 1/2 cup of French's French Fried Onions on top. Cover and chill. SPRINKLE salad with cilantro and peanuts before serving.
Serving Size: 4 servings

Cancer Killing Mushrooms

2008-09-15T15:14:00.000-07:00

Enoki Mushrooms are also known as Velvet Shank Mushrooms.
Golden-needle-mushrooms (jin-gen-goo) successfully kills 95% of cancer cells. (Taiwan report) Research done by Singapore U shows that eating this mushroom can destroy 95% of cancer cells in our body by boosting our immume system.

Professor Phan Hwai Chong of Yang Ming Research Centre in Taiwan told Reporter that consuming this kind of mushroom, one of the ingredients in the mushroom can trigger the multiplication of our healthy "defensive" cells. By out-numbering the cancer cells, healthy cells help iradicate cancer cells.

American scientists have since run tests on this particular type of mushroom extract with blood, done outside human body. Results show that mushroom extract is able to destroy cancer cells. According to Taiwan professor, since healthy "fighting" cells can be multiplied to tens and thousands of times, it can either be used as drip or just by eating mushroom.
The mushroom is most frequently taken with steam boat. Cooking time should be less than 3 minutes, or the healing property would greatly diminish.
Preparation, uses and tips:
Before using enoki mushrooms, rinse them thoroughly and trim off the roots at the base of the cluster. Enoki mushrooms can be eaten raw or cooked... Add them to salads, sandwiches, soups, pasta sauces, and stir-fried rice and vegetable dishes. To retain the delicate flavour of the mushrooms, add them at the end of the cooking process.

Buying and storing tips:
When purchasing fresh enoki mushrooms, select mushrooms with firm, white, shiny caps. Avoid purchasing enoki mushrooms with slimy or brownish stalks. Enoki mushrooms keep up to 14 days in the refrigerator if stored in a paper bag. (You should try storing veggies or fruits in those aluminium foil bags that you throw away if you do buy Milo or Quaker Oats in packages type. It seems they can keep longer and fresher. Keep one end open and not seal it tight.)
Varieties:
Most commercially available enoki mushrooms are the pale white cultivated variety.
Nutrition Highlights:
Enoki mushrooms (raw)
1 large (5g)
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total fat: 0.02g
Fiber: 0.13g
Good health to you!Tags: health, mushroom, tips

P B and J Strips

2008-07-17T14:26:00.000-07:00

Check out a quicker way to make cookies with an easy roll-and-slice method. This is a very easy recipe to hook up. My nephews, who live with me, love Peanut Butter and Jelly Sandwhiches so they should definitely enjoy these.

1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1/4
cup shortening
1
egg
1 1/2
cups Original Bisquick mix
1/3
cup strawberry jam or preserves

1.
Heat oven to 375°F. In large bowl, beat sugars, peanut butter, shortening and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in Bisquick mix until blended.
2.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll 3/4 inch in diameter and about 13 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart.
3.
Make indentation lengthwise in center of each roll with handle of wooden spoon. Spoon jam into resealable food-storage plastic bag; cut very small (1/4-inch) tip from corner of bag. Squeeze jam evenly into indentations.
4.
Bake 9 to 11 minutes until light golden brown and set. Cool on cookie sheet 5 minutes. Cut each roll into 12 slices. Remove from cookie sheet to cooling rack.

2008-06-24T14:52:00.000-07:00

Ingredients:

1 pouch StarKist Hickory Smoked Tuna
1/2 cup Colby-Jack cheese blend, shredded
1/8 cup Green onions, thinly sliced
1-1/2 oz. Cream cheese, softened
1/8 cup Roasted red pepper cut into small strips
2 Flour tortillas, burrito size Directions:

In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with the other tortilla shell. Spray a large skillet, lightly, with vegetable spray and heat. Brown the shell in the skillet until golden brown on each side, approximately 2-3 minutes each side. Cut shell into 8 wedges and serve.

Natural Anxiety Soothers

2008-06-17T10:21:00.000-07:00

The other day I heard from a friend of mine with a new baby -- her second in three years. She sounded harried... hardly a surprise. She described her life as an endless round of attending to her two children, caretaking her husband, housekeeping and managing her career. She's not sleeping well and frequently feels jittery and anxious. Not being one to turn automatically to pharmaceuticals, she called to ask if I knew of any natural remedies for stress and anxiety.

Fortunately I knew the best expert to call about botanical and natural medications: Mark Blumenthal, founder and executive director of the American Botanical Council. He had a number of suggestions for products that are soothing, relaxing and helpful in overcoming anxiety symptoms. Some have even been found to help improve sleep.

TO HELP YOU RELAX

Theanine is an amino acid found in green tea. A 1999 study measured the brain activity of volunteers after a single 200 mg dose of theanine. Researchers reported that the supplement helped generate alpha brain waves, which are usually considered to be associated with relaxation. Theanine (also known as L-theanine) is available in natural food stores.

GABA (gamma-aminobutyric acid) is among the most important neurotransmitters in the brain, involved in relaxation and inhibition. In fact many of the pharmaceutical drugs used for treating anxiety, including Valium, act by enhancing the effects of GABA. Some research suggests that as a supplement, GABA works better when combined with other ingredients like theanine. If you can find the two together in a supplement, it makes sense to take them that way.

Lemon balm (a plant, Melissa officinalis, in the mint family) is another mild sedative. One study of 24 healthy volunteers published in Phytotherapy Research in 2006, found that a single dose of 600 mg of a product combining valerian (Valeriana officinalis) and lemon balm reduced reported anxiety.

Kava is from a plant called Piper methysticum. Though there has been controversy associated with its use, kava has a long history as an herbal medicine to relieve anxiety, stress and insomnia. A 2006 review of randomized clinical trials on herbal remedies that relieve anxiety published in Phytomedicine found evidence "beyond reasonable doubt" for kava's effectiveness in the treatment of anxiety. "It relaxes skeletal muscles without causing drowsiness, so you can become physically relaxed but remain mentally sharp within just 15 minutes of taking a product containing kava," Blumenthal said. Recommended kava products are 70% standardized extract, sold in 100 mg doses, thus containing 70 mg of kavalactones (it will say so on the label).

Blumenthal cautions against taking kava with alcohol or with drugs that have an adverse effect on the liver (e.g. acetaminophen, or Tylenol). Also, kava has been associated with some liver problems. It is not considered safe for breastfeeding women, pregnant women or people with a history of liver disease.

Lavender is associated with relaxation, often used as aromatherapy in spas and as an ingredient in supposedly soothing lotions and teas. Just breathing the aroma of natural lavender oil -- in a spray or infuser, or as a massage oil -- has a mild relaxing effect, Blumenthal told me.

NATURAL SLEEP AIDS

While the above products can help ease tensions during the day, sometimes you need some additional help at night. According to Blumenthal, these sleep inducers may work as well as the popular pharmaceutical drugs, but without their adverse side effects:

Valerian is "a natural sleep aid and daytime sedative," Blumenthal said, adding that contrary to the popular myth, it is not related to the pharmaceutical drug Valium. Small doses of valerian can be used for calming during the day and higher doses as a sleep aid about a half hour before bedtime. Valerian can be taken in combination with lemon balm or other mildly sedative herbs (e.g. chamomile, hops, etc.), which makes it an even more powerful sleep aid.

Hops (Humulus lupulus) can also be helpful, according to Blumenthal. Yes, this is the same ingredient used in making beer -- it is a gentle sedative that promotes relaxation and is available in pills, as well as in tincture and bulk flower form in health food stores. It can be taken together with valerian, Blumenthal noted.

HELP YOUR DOCTOR HELP YOU

As a general precaution, do not take any of these products while pregnant or breastfeeding. While all are available at health food stores and online, it is important to take them only under the supervision of a trained practitioner. If anxiety and/or insomnia are more than an occasional problem, you may need to take a broader look at your life and make some changes -- whether it's delegating responsibilities at home to family members or professionals, or shifting job obligations or saying "no" to some committees. Anxiety is a message that something's not right. Natural or pharmaceutical, nothing will solve such problems except solving the problem itself. You can't take care of everyone if you don't take care of yourself.

Teriyaki Salmon and Green Onion Kabobs

2008-06-14T15:40:00.000-07:00

3/4 cup Ginger & Sesame Teriyaki Marinade
3 tbsp. minced fresh ginger
2 tbsp. minced garlic
1 tbsp. O Organics™ Granulated Sugar
1/8 tsp. hot chile flakes
8 10-in. metal or wooden skewers
2 lbs. boneless, skinless salmon fillet, rinsed, patted dry, and cut into 1 1/2-in. cubes
2 bunches green onions, white and light green parts only, cut into 1-in. lengths

1. In a medium bowl, mix terikyaki marinade, ginger, garlic, sugar, and hot chile flakes. Add salmon and mix gently to coat. Cover and chill 45 minutes. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes.

2. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). While grill heats, drain wooden skewers, then thread cubes of fish onto skewers, alternating with pieces of green onion.

3. Place skewers on well-oiled cooking grate; cover gas grill. Cook about 4 minutes. Using a wide spatula and tongs, gently turn each skewer over. Cook just until salmon is browned on the outside and no longer translucent in the center (cut to test), about 4 minutes longer. Transfer to a platter.

PER SERVING 461 CAL., 49% (225 CAL.) FROM FAT; 48 G PROTEIN; 25 G FAT (5 G SAT.); 10 G CARBO (1.5 G FIBER); 1,056 MG SODIUM; 134 MG CHOL.

Salmon Burger with Dill Tarter

2008-06-10T21:10:00.000-07:00

This burger is easier to handle if they are chilled for one hour before grilling. It is great with rice salad and cucumber slices. Grilled pound cake topped with crushed sweetened strawberries and whipped cream makes a luscious finale.

Ingredients:

10 ounces skinless salmon fillet, cut into 1-inch pieces

3 tablespoons plus 1/2 cup purchased tartar sauce

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel

2 sesame-seed rolls, split

Red onion slices

4 Bibb lettuce leaves

Preparation:

Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

Caribbean Honey-Spiced Chicken with Mango

2008-03-10T21:04:00.000-07:00

Ingredients:

1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1-1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 Tablespoon vegetable oil

Directions:

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove
1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon,
pepper and allspice to honey-lemon mixture in a food processor container. Process until very
finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of
chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at
375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with
reserved mango.
Makes 4 servings

Smoked Salmon Dip

2008-01-01T10:31:00.000-08:00

Ingredients:

8 oz. smoked salmon (I used the flaky kind, not the super soft, bright orange kind)or 2 (6-oz.) cans drained salmon

(8-oz.) packages cream cheese, softened

3 Tablespoons fresh squeezed lemon juice

3 Tablespoons milk1 1/2 teaspoons dry dill weed

4Tbsp. fresh chopped chives

1/4 cup green onions, thinly sliced

3-4 drops liquid smoke

French bread rounds or crackers

Directions:

In bowl, beat cream cheese with lemon juice, milk chives, and dill weed. Add liquid smoke; season to taste. Fold in salmon and green onions. Chill a minimum of 1 hour or several hours to allow flavors to blend. Serve with French bread rounds or serve with your favorite buttery crackers. Makes about 3 1/2 cups.

Preparation Time: 10 minutesRefrigeration time:: 1 hour

Serving Suggestion: Low-fat version: Use low-fat or fat-free cream cheese and low-fat or non-fat milk.Substitute approximately

Chines Spare Ribs

2007-04-13T13:14:00.000-07:00

2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup waterpinch of red cayenne pepper

In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).

Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.
Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).

Make a gravy:
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)

Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.

Potato-Crusted Salmon

2007-02-06T11:05:00.000-08:00

Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.
2 grams of protein

1 pound salmon, swordfish or arctic char fillets, 3/4 inch thick

1 egg white, slightly beaten

2 tablespoons water

1/3 cup Betty Crocker® Potato Buds® mashed potatoes

2 teaspoons cornstarch

1 teaspoon paprika

1 teaspoon lemon pepper

1 teaspoon olive or vegetable oil

1.Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon pepper. Dip just the top sides of fish into egg white mixture,then press into potato mixture.

2. Spray 12-inch nonstick skillet with cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Did You Know...

Salmon is familiar to most of us, but artic char may be new to you. Arctic char is related to both trout and salmon and tastes like a combination of the two.

How-To
Carefully turn over frying fish so that it falls in the pan away from you. This will send any hot oil away from you instead of toward you.

Special Touch
Are you an herb lover? Add 2 teaspoons dried basil leaves to the potato mixture to make Basil Potato-Crusted Salmon.

Recipe Rescue

2007-01-25T12:57:00.000-08:00

OVERSEASONING SAVVY
If you've been a bit heavy-handed with the spice, sugar or salt, I've got a few hints for saving your dishes.

Too salty? Don't reach for a raw potato-it's a kitchen myth that it calms dishes that are too salty. Instead, I use a bit of sugar or maple syrup.

To sweet? Acidic items, such as lemon or vinegar, tend to cut down on bothe too-salty and too- sweet dishes. I've also found that for savory dishes, adding a dash of cayenne helps cut down the sugar.

Too spicy? Add something with a little fat such as butter, or something sweet such as peanut butter or honey.

What a Great Tip.

2007-01-25T12:44:00.000-08:00

Need an extra bit of elbow grease to get the lid off a jar? Just place a thick rubber band around the lid; the extra traction will make opening that sticky jar of molasses a breeze.
Have a great kitchen tip? Share your helpful hints at Kraftfoods.com/greattip.

Winter Favorites

2007-01-25T12:34:00.000-08:00

My Favorite Ingredient
CHILI POWDER
Buy: I love to use chili powder in dishes in the wintertime; its heat warms the soul on cold nights. I often use the spice in soups, stews and, of course, in chili.
Chili powder has a lovely rusty-red color. It's usually a mix of ground chiles, along with herbs and spices such as garlic, cumin, coriander, cloves and oregano.
Store: Cili powder will keep for one year in the cupborad and up to two years stored in the refrigerator.
Cook: When I make chili con carne, I add about one tablespoon of chili powder to four cups of liquid. You can add a bit more if you like a stronger flavor. Chili powder also complements chichen and beef dishes and is always great in Mexican dishes, too. I love it tossed with nacho chips and cheddar cheese.

2007-01-13T18:34:00.000-08:00

January snow storm

Chicken Tofu Stir Fry

2007-01-02T11:02:00.000-08:00

Ingredients
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon grated fresh ginger
1 teaspoon dry mustard
1 teaspoon ground turmeric
8 ounces cooked chicken breast, cubed
8 ounces tub-style extra-firm tofu (fresh bean curd), drained and cubed
2 medium carrots or 2 stalks celery, bias sliced
1 cup pea pods and/or sliced fresh mushrooms
3 green onions, cut into 1/2-inch-long pieces
1 medium red and/or green sweet pepper, cut into thin bite-size strips
2 cups chopped baby bok choy and/or fresh bean sprouts
3 cups hot cooked brown or white rice

Directions
1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu; stir to coat. Cover and chill for up to 4 hours.
2. In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add pea pods and/or mushrooms; cook and stir for 2 minutes. Add green onion and sweet pepper; cook and stir for 2 minutes. Stir in bok choy and/or bean sprouts.
3. Add undrained chicken mixture; heat through. Serve with hot cooked rice. Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings.

Chili Tortilla Bake

2006-12-17T11:52:00.000-08:00

Ingredients:
1 pound ground beef
2 cans (8 oz.) tomato sauce
1 can (14 1/2 oz.) black beans, drained and rinse1 can (8 3/4 oz.) whole kernel corn, undrained
1 can(4 1/2 oz.) chopped green chilies, undrained
2 tbls. chili powder
2 tbsp minced onion
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
6 (8-inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

Directions:
1. Preheat oven to 350 degrees F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.

2. Stir in next (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Serves 8
Top with sour cream and your favorite salsa and enjoy. Tonight is mexican food night!!

Ultimate 7-Layer Dip

2006-12-17T11:34:00.000-08:00

Prep: 10 minutes Makes 48 servings, about 2 Tbsp. each

1 can (16oz.) refried beans
1 Tbsp. taco seasoning mix
1 cup salsa
1 cup shredded lettuce
1 cup mexican style shredded cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

Mix beans & taco seasoning mix.
Spread onto bottom of 9-inch pie plate.

Layer remaining engredients over bean mixture;
cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.

The refried beans are high in protein....

Grilled Tilapia and Avocado Tostada

2006-11-17T15:24:00.000-08:00

Tilapia fish is just right for this dish. Some fish are too overpowing but Tilapia has a smooth mellow flavor with a mild, sweet-tasting fillets. It's turning out to be a favorite of mine. There are plenty of tilapia recipes to choose from because the tilapia fish is versatile and takes seasonings well. Be sure to try grilled tilapia for a real treat.
You can also find tilapia recipes for baking, broiling, and frying.

4 flour tortillas (I useHigh Fiber Low Carb Low Fat Wraps for the added protein)
3 Tblsp olive oil
1 lb. tilapia
1/2 tsp salt
1/2 sm red onion, thinly sliced
1 heart romaine lettuce, thinly sliced crosswise
2 med tomatoes, chopped
1/4 cup cilantro leaves
1 avocado, quartered, skinned, pitted, and sliced lengthwise
1 lime, cut into 6 wedges
I used pica del galos (recipe will follow)

1.Preheat grill or grill pan to medium high heat.

2.Brush tortilias with 1 tablespoon of olive oil. Grill, flipping once or twice, until crisp, about 2 minutes. I set them on the grill about a minute and made rolled burritos.

3.Brush tilapia on both sides with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill, flipping once, until cooked through, about 8 minutes. I found it hard to turn them, they get flakey, so I just cooked on one side with cover on grill. Let rest 4minutes and pull into chunks with fork.

4.Place each tortilla on plate. Scatter on onion, lettuce, tomatoes, cilantro and radicshes. Lay tilapia pieces on top. Fan sliced avocado quarters ove tilapia and sprinkle with the remaining 1/4 teaspoon salt and 1 tablespoon oil. Serve with lemon wedges.

Makes 4 servings.

380 calories,26 grams protein, 19 grams fat.

Aunt Cozy's Fabulous Apple Cobbler

2006-11-15T13:25:00.000-08:00

This recipe was given to me by my Auntie Cosette. In addition to crust on the bottom and top, there's crust tucked throughtout.
Makes 12-16 servings

8 Granny Smith apples, peeled, cored, sliced
1 1/2 cups granulated sugar
1/4 cup light brown sugar
1/2 stick butter(1/4 cup)
3 teaspoons ground cinnamon
Dough:
4 cups all-purpose flour
4 teaspoons baking powder
1 cup solid vegetable shortening
1 cup buttermilk(or whole milk)

Heat oven to 350 degrees. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.
To make dough: in large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet. Bake until golden brown; set aside.
Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into 1/2-1-inch-wide strips. Arrange strips in lattice pattern(crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake unti crust is golden brown and flaky, about 30 minutes. Let cool 15-20 minutes. Enjoy.

I will be making this dish for our 'Thanksgiving Family Gathering' at little sister's house this year. Wish me luck!

Creamy Chicken Enchilada Bake

2006-11-13T10:53:00.000-08:00

I made this dish last night and it was gone in an hour. I had three helpings myself(piggy wiggy). My brother Dre came by and he had to take some home.

2 boneless skinless chicken breast
1 26 oz can cream of chicken soup
1 12 oz can Rotiteli tomatoes(need to look up spelling)
1 small to medium onion(diced)
1 red or orange pepper(diced) any color pepper will do
Tortillas(corn or flour) corn is best but my son claims to hate corn tortilla's so I tried it with flour)
2 cups grated cheese. I used 'Four Cheesed Mexican Blend' in the package

Preheat oven to 425 degrees.
Rinse the chicken breast and season both sides with chile powder. I use Pam spray to coat pan, then add chicken to skillet. Saute over moderatley high heat until golden brown and no longer pink in the middle. Cook on medium both sides, about 5 minutes per side. Set aside to cool.
Add cream of chicken soup and Rotiteli to saucepan and stirl well while simmering on low. Simmer untill heated through. Add diced onion and pepper to mixture, stirring occasionally to keep from sticking to bottom.
Shred your cooled chicken breast( iuse my fingers to pull chicken apart)
In large pot(you can put in the oven) layer tortillas shredded chicken, cheese, and sauce. Continue to layer until ingredients are gone or until you're satisfied with your masterpiece
Place in oven for 25 minutes.
Enjoy.

Spooky Shepherd's Pie

2006-10-16T08:02:00.000-07:00

Prep Time: 30 min ; Start to Finish: 55 min
Makes: 6 servings Nutrition Information

Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.

Ingredients:

1 lb. lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups Green Giant® Frozen Mixed Vegetables
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
1 (12-oz.) jar home-style beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups mashed potatoes(You can substitute instant mashed potatoes to make it quicker)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Directions:

1 . Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2 . Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3 . Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4 . Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5 . Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Autumn Means Baking With Apples

2006-10-04T15:23:00.000-07:00

Autumn means apples piling up from my Auntie Cosettes tree in her backyard. This year I decided to put some of those apples to good use. It's one of the true pleasures of the season, biting into a fresh apple (from the garden to the kitchen) before it's had a chance to dehydrate or grow mealy. (Remember, it's not just our stomach, but our mouth too that we need to satisfy. sometimes compulsive eating is more a nervous urge simply to ingest and to chew than actual hunger.) And apples are easy on the calorie count.
What follows are three of my favorite Autumn recipes featuring apples.

Cinnamon Apple Crisp

2006-10-04T15:14:00.000-07:00

INGREDIENTS:
1 bag of apples
2 cups of oatmeal
1 1/2 cups of flour
2 cups of brown sugar
1 teaspoon of salt
1 tablespoon of cinnamon
2 cubes of butterDIRECTIONS:
This will make your mouth water! For best results, use Granny Smith or Braeburn Apples. The tarter the apple, the tastier the apple crisp! Preheat the oven to 350 degrees. Peel and slice the apples into a 13X9 glass pan. Leave enough room at the top for the crust. Melt the 2 cubes of butter and mix well with the crust ingredients. Then spread the crust evenly over the apples. Bake for 40 minutes or until the apples are soft. Enjoy!

Grandma's Apple Pie

2006-10-04T10:22:00.000-07:00

Some things are hard to improve on, like tender sweet and spicy apples in a flaky golden crust. This is it.

Ingredients

Pastry for two-crust 9-inch pie
6 Golden Delicious apples, peeled, cored, and thinly
sliced
1/4 cup sugar
2 tablespoon flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
2 tablespoons butter or margarine
Cream or whole milk

1) Heat oven to 425 degrees F. Line a 9-inch pie pan with half the pastry. In large bowl, combine apples, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pie pan and dot with butter.

2) Cover apple filling with remaining pastry; pinch together edges of bottom and top crust to seal. Brush top crust with cream or milk; cut several slits to vent steam. Bake 20 minutes. Reduce oven heat to 375 degrees F and bake 30 to 35 minutes or until apples are tender.

Baked Apples

2006-10-03T14:05:00.000-07:00

Ingredients

1/3 cup chopped walnuts
4 apples(Cortland, Golden Delicious, or Rome Beauty)
4 teaspoons melted butter or margarine
4 teaspoons sugar mixed with 1/2 teaspoon cinnamon
2 tablespoons water

1. Place the walnuts on a baking sheet and toast them in a 250-degree oven for about 5 minutes, until they are fragrant. Set aside.
2. Wash and core the apples. Place them in a baking dish. Combine the butter, sugar-cinnamon mixture, and toasted walnuts.
3. Fill the cavity of each apple with the mixture, dividing it evenly among the 4 apples. Pour the water into the bottom of the baking dish.
4. Bake the apples at 375 degrees for 30 minutes. Serve warm. You can make the dessert more festive by topping each apple with whipped cream just before serving, garnishing with a sprig of mint for color, or placing an edible flower on the side.

PB&J Ice Cream Sandwhiches

2006-08-28T18:59:00.000-07:00

Ingredients
1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves, such as raspberry, cherry, or strawberry)
1 pint vanilla bean ice cream

Directions
1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.

Picadillo-Stuffed Peppers

2006-08-28T11:27:00.000-07:00

Sumptuous Slow Cooker Meals
Healthy, no-fuss recipe to simply set and forget.

You don't have to be a master chef to whip up savory, satisfying dishes that are healthy, too. All you really need is a slow cooker, a kitchen must-have that will slash your prep time in half. The best part? It's an easy way to sneak colorful vegetables, whole grains, and lean meats into your family's menu without anyone noticing. An estimated 80 percent of American households have slow cookers. Updated models come in sleek stainless steel with programmable timers. But even your older Crock-Pot can handle these hearty main-dish recipes, which are bursting with flavor and brimming with nutrients. They'll keep you warm (and full), even when it's cold outside.
Yellow and orange bell peppers deliver a healthy dose of vitamin C, beta-carotene, and folic acid.

Picadillo-Stuffed Peppers

1 jar (26 oz) marinara sauce
1 Tbsp red wine vinegar
1 tsp ground cumin
¼ tsp ground cinnamon
4 ½ lg bell peppers (preferably yellow and orange)
8 oz ground beef (93 percent lean)
½ c converted rice
1/3 c finely chopped onion
¼ c raisins
Chopped parsley (garnish)

Directions
1. In medium bowl, stir sauce, vinegar, cumin, and cinnamon. Pour 1 1/3 cups of sauce mixture into 4-quart or larger slow cooker.
2. Finely chop the half bell pepper. Slice off top ½" of remaining peppers. Seed peppers and reserve tops.
3. In large bowl, using your hands, combine beef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture. Spoon resulting mixture into peppers and replace tops. Place into slow cooker.
4. Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through. Serve topped with sauce from pot. Garnish with parsley, if desired.Makes 4 Servings

Per Serving: 360 cal, 18 g pro, 51 g carb, 10 g fat, 2.5 g sat fat, 20 mg chol, 7 g fiber, 810 mg sodium

Prep Time: 15 minutesCooking Time: 6-8 hours

Tuna, Asparagus and Feta Salad

2006-08-23T08:59:00.000-07:00

Tuna, Asparagus and Feta Salad
1 Serving
This delicious salad provides about 3 portions of vegetables - a generous start on the daily recommendation of 5-7.

Ingredients:

2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar

Instructions:

Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle withthe olive oil and toss to coat. Add the balsamic vinegar and toss
again.

This dish has 32 grams of protein, 307 calories per serving!!!

Grilled Tilapia and Avocado Tostada

2006-08-22T14:42:00.000-07:00

Tilapia fish is just right for this dish. Some fish are too overpowing but Tilapia has a smooth mellow flavor with a mild, sweet-tasting fillets. It's turning out to be a favorite of mine. There are plenty of tilapia recipes to choose from because the tilapia fish is versatile and takes seasonings well. Be sure to try grilled tilapia for a real treat. You can also find tilapia recipes for baking, broiling, and frying.

4 flour tortillas (I useHigh Fiber Low Carb Low Fat Wraps for the added protein)
3 Tblsp olive oil
1 lb. tilapia
1/2 tsp salt
1/2 sm red onion, thinly sliced
1 heart romaine lettuce, thinly sliced crosswise
2 med tomatoes, chopped
1/4 cup cilantro leaves
1 avocado, quartered, skinned, pitted, and sliced lengthwise
1 lime, cut into 6 wedges

1.Preheat grill or grill pan to medium high heat.

2.Brush tortilias with 1 tablespoon of olive oil. Grill, flipping once or twice, until crisp, about 2 minutes. I set them on the grill about a minute and made rolled burritos.

3.Brush tilapia on both sides with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill, flipping once, until cooked through, about 8 minutes. I found it hard to turn them, they get flakey, so I just cooked on one side with cover on grill. Let rest 4minutes and pull into chunks with fork.

4.Place each tortilla on plate. Scatter on onion, lettuce, tomatoes, cilantro and radicshes. Lay tilapia pieces on top. Fan sliced avocado quarters ove tilapia and sprinkle with the remaining 1/4 teaspoon salt and 1 tablespoon oil. Serve with lemon wedges.

Makes 4 servings.

380 calories,26 grams protein, 19 grams fat.

Salmon Fillets with Potato Sauce

2006-08-17T16:48:00.000-07:00

Four 3-ounce salmon fillets
1/4 cup red wine vinegar
2 tablespoons firmly packed brown sugar
3/4 cups chicken broth
1 garlic clove, minced
1 1/2 ounces instant potato flakes or fresh mashed potatos
1 tablespoon white wine vinegar
1 teaspoon minced fresh thyme leaves
Fresh thyme or chive sprigs, to garnish

1. In small saucepan, combine red wine vinegarand sugar; cook over low heat, stirring constantly, 1 minute, until sugar is dissolved. Pour vinegar mixture into 11x7" baking dish; add salmon, turning to coat. Let stand 20 minutes.

2. Preheat broiler.

3. To prepare sauce, in medium saucepan, combine broth and garlic; bring liquid to a boil. Remove from heat; stir in potato flakes, white wine vinegar and oil, stirring until mixture is smooth. Set aside.

4. Drain salmon, discarding liquid; return salmon to baking dish and sprinkle with minced thyme. Broil salmon 4' from heat 5 minutes, until fish flakes easily when tested with fork.

5. Divide potato sauce evenly among 4 plates; top each portion with 1 broiled salmon fillet. Serve garnished with thyme or chive sprigs.

18 grams of Protein per serving.

Barbecue Rub

2006-08-14T11:14:00.000-07:00

This is the basis of the flavor of your barbecue creation. This will flavor the meat and help with the color and caramelized flavor that barbecue is built on. Depending on whether you want things spicy, sweet, or seasoned with hervs, you can mix and match these rubs with a variety of different meats. I will post a new rub each week. Rub Monday is my latest theme.

1/2 C salt
1/2 C sugar(turbinado optional)
1/4 C brown sugar
1 tblsp granulated*garlic
1 tblsp granulated* onion
2 tblsp paprika
2 tblsp chili powder
2 tblsp black pepper
2 tsp cayenne pepper
1 tblsp dried thyme
1 tblsp ground cumin
1 tsp ground nutmeg

*Granulated garlic and onion
are coarser than powder, but
the powders can be substituted.

This is a very good basic barbecue rub. It works well on any food for smoking or grilling. *Yield: 1 1/2 cups

Combine all ingredients, mix well, and store in an airtight container.

Smoked Turkey Breast

2006-08-14T10:09:00.000-07:00

1 boneless turkey breast (3-4pounds)skin on
1 double recipe Alabama White Barbecue Sauce(see last post)
Big-Time Barbecue Rub, to tast(see recipe next post.

This is one of my favorite things from the slow barbecue pit. That might be true because I cook too much pork, but it might also be because it's so good.
Yield:8-10 servings

Note:This recipe requires advanced preparation.

Place the turkey breast in a plastic cooking bag and pou half the white sauce over it. Close the bag up tightly and put it in the refrigerator for a full day. Massage it and flip it over occasionally.

Prepare the cooker for indirect cooking at 275

F, using pecan wood for flavor.

2006-08-14T09:46:00.000-07:00

Alabama White Barbecue Sauce

1 C Mayonaise
3/4 C white vinegar
1 Tblsp lemon uice
1 tblsp freshly ground pepper
1 Tblsp sugar
1 tspn prepared horseradish
1 tsp salt

White barbecue sauce is something that you won't see bery far outside of northern Alabama. But when you are there you really should stop and try some.
Did Bob Gibson's BBQ in Decatur, Alabama, is wher it all began. They still serve it every day. They us it to make their world-famous barbecued chicken the same way they've been making it for almost eighty years. In the back by the old-fashioned wood burning pits, they dunk the chickens innediately in the white sauceas they come off the fire. Great stuff!! *Yield:about 2 Cups

Combine all ingredients in a bowl, mix well, and refrigerate. Store in a covered glass or plastic container in the refrigerator for up to 1 month. Page 24

Dr. BBQ's Big-Time Barbecue Cookbook

Italian Meatballs and Sauce

2006-08-07T21:57:00.000-07:00

Ingredients

1 egg
1/4 cup fine dry bread crumbs or 2 slices of bread torn into small pieces
1 medium onion, finely chopped (1/2 cup)
1/4 teaspoon dried oregano, crushed
1 pound lean ground beef
1/2 cup chopped red pepper
1 tablespoon cooking oil
1 15oz can crushed tomatoes
1 15oz tomato sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Dash bottled hot pepper sauce (optional)

Directions
1. Heat oven to 350 degree F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

2. Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Add meatballs to mixture and simmer on low heat 15 to 20 minutes. Serve immediately. Makes 21 servings.

For a chunkier sauce add chopped vegetables of your choice. I usually use celery, carrots, mushrooms and canned stewed tomatoes.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours

Open-Faced Meatball Sandwiches
Take meatball mixture and spoon over rolls of your choice. I add a garlic spread and a slice of choice to bread. Brown under a hot broiler. Serve and enjoy.

Awesome Applesauce

2006-08-07T02:14:00.000-07:00

Prep time: 10 minutes

Ingredients:

2 small red apples
2 tbsp. lemon juice
2 tsp. sugar
2 pinches of cinnamon

Utensils:

knife (You'll need help from your adult assistant.)
blender or food processor
measuring spoons
serving bowls

Directions:

Peel the apples and cut them into small pieces. Throw out the core.
Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
Pour the mixture into two small bowls and stir in the sugar and cinnamon.
Enjoy your awesome applesauce!
Serves: 2

Serving size: 1 bowl (half the recipe)

Nutritional analysis (per serving):

84 calories
0 g protein
0 g fat
22 g carbohydrate
2 g fiber
0 mg cholesterol
3 mg sodium
14 mg calcium
0.3 mg iron

2006-08-06T13:27:00.000-07:00

Fool Proof Foil Packet Grilling
So you're left with no cleanup and food stays moist and juicy!!

Grilled Lemon and Herb Salmon Packets

Delicious dinner packets are perfect patio or picnic pleasers!

2 cups uncooked instant rice
1 can 14 ounces chicken broth
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

1 . Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2 . Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
3 . Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4 . Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Substitution
Use whatever fresh herbs you have on hand. Basil, parsley or thyme would all be delicious with the salmon.

Success
Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.

Salmon is packed with depression fighting proteins..
Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids content and to its overall low fat levels.

2006-07-12T11:30:00.000-07:00

Scrambled Egg Burritos
Makes 4 servings

For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins. This recipe has 18 grams of protein.

Ingredients
Nonstick cooking spray
1 medium red bell pepper, chopped
5 green onions, sliced
1/2 teaspoon red pepper flakes
4 large eggs
1 tablespoon chopped fresh cilantro or parsley
4 (9-inch) whole wheat or whie flour tortillas
1/2 cup (2 ounces) shredded low-sodium reduced-fat Monterey Jack cheese
2 cups Black Bean & Tomato Salsa or prepared salsa
1/4 cup reduced-fat sour cream

1. Spray medium nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, green onions and red pepper flakes; cook and stir 3 minutes or until vegetables are crisp-tender.

2. Add eggs to vegetables. Reduce heat to low. Cook and stir 3 minutes or until set. Sprinkle with cilantro.

3. Stack tortillas and wrap in paper towels. Microwave on HIGH 1 minute or until tortillas are hot.

4. Place 1/4 egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.

Nutrients per Serving
(1 burrito with 1 tablespoon plus 1 teaspoon salsa)
Calories 192
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 10 mg
Carbohydrate 23 g
Fiber 2 g
Protein 13 g
Sodium 423 mg

2006-07-12T11:10:00.000-07:00

Protein Linked to Depression
By Steven Reinberg
HealthDay Reporter

THURSDAY, Jan. 5 (HealthDay News) -- Researchers have identified a protein that seems to play a key role in fighting depression. Read more....

New antidepressants might result from this discovery, researchers say

I will be listing recipes with plenty of protein to fight off depression.

2006-07-06T11:35:00.000-07:00

Asian Chicken Salad

Crunchy vegetables and tender chicken brests tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Dressing
1/4 cup reduced-sodium soy sauce
3 Tbsp rice-wine vinegar
1 1/2 Tbsp brown sugar
1 1/2 sesame oil
1 1/2 tsp chile-garlic sauce
3 Tbsp canola oil
1 Tbsp minced fresh ginger
2 cloves garlic, minced
1 Tbsp tahini paste
3/4 cup chicken broth or reserved chicken
poaching liquid

Salad
2 Tbsp sesame seeds
8 cups shredded cabbage(1 small head)
1 1/2 cups grated carrots(2-3medium)
5 radishes, sliced(about 1 cup)
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken(about 1 1/2 pounds boneless, skinless chicken breast)

1. To prepare dressing.Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth(or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad:Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stiring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3.Combine cabbage, carrots, radishes, scallions and chicken in a large, shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.
To make ahead:The dressing will keep, covered, in the refrigerator for up to 2 days.

Helpful Hints

2006-06-02T12:10:00.000-07:00

You won't need sugar with your tea if you drink jasmine tea or any of the lighter-bodied varieties, like Formosa Oolong, which have their own natural sweetness. They are fine for sugarless iced tea, too.

Calorie-free club soda adds sparkle to iced fruit juices, makes them go further and reduces calories per portion.

For tea flavoring, dissolve old-fashioned lemon drops or hard mint candy in your tea. They melt quickly and keep the tea brisk!

Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square peice of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 10 minutes or longer if you want a stronger flavor.

Always chill juices or sodas before adding to beverage recipes.

To cool your punch, float an ice ring made from the punch rather than using ice cubes. Not only is this more decorative, but it also inhibits melting and diluting.

Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

One lemon yields about 1/4 cup juice; one orange yields about 1/3 cup joice. This is helpful in making fresh orange juice or lemonade!

Never boil coffee; it brings out the acid and causes a bitter taste. Store ground coffee in the rifrigerator or freezer to keep it fresh.

Always use COLD water for electrip drip coffee makers. Use 1 to 2 tablespoons ground coffee for each cup of water.

Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nut crack more easily when frozen. Nuts and seeds can be u7sed directly from the freezer.

Cheeses should be served at room temperature, approxitmately 70 degrees.

To prevent cheese from sticking to a grater spray the grater with cooking spray before beginning.

If you have any helpful hints to share, or if you think these hints are out dated and you know a better way, please let me know in the comments section.