Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://groups.yahoo.com/group/cinnamon45/message/68

Medicinal Properties of Honey and Cinnamon

[Note: None of the medicinal claims given in this article could be independently verified. However, it is known that honey and cinnamon are important herbs used in Ayurveda and oriental system of medicine. - Editor, Holisticonline.com]

It is found that mixture of Honey and Cinnamon cures most of the diseases. Honey is produced in most of the countries of the world.

Ayurvedic as well as Yunani medicine have been using honey as a vital medicine for centuries. Scientists of today also accept honey as a “Ram Ban” (very effective) medicine for all kinds of diseases. Honey can be used without any side effects for any kind of diseases.

Today’s science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a magazine in Canada, on its issue dated 17 January, 95 has given the following list of diseases that can be cured by Honey and Cinnamon as researched by western scientists.

HEART DISEASES:

Make a paste of honey and cinnamon powder, apply on bread, chappati, or other bread, instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who already had an attack, if they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heartbeat. In America and Canada, various nursing homes have treated patients successfully and have found that as age the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalizes the arteries and veins.

ARTHRITIS:

Take one part honey to two parts of lukewarm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the itching part of the body slowly. It is noticed that the pain recedes within a minute or two.

Arthritis patients may take daily, morning and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured.

In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

HAIR LOSS:

Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair. It was found to be effective even if kept on for 5 minutes.

BLADDER INFECTIONS:

Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

TOOTHACHE:

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied 3 times a day till the tooth stops aching.

CHOLESTEROL:

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10% within 2 hours. As mentioned for arthritic patients, if taken 3 times a day, any chronic cholesterol is cured. As per information received in the said journal, pure honey taken with food daily relieves complains of cholesterol.

COLDS:

Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for 3 days. This process will cure most chronic cough, cold and clear the sinuses.

INFERTILITY:

Yunani and Ayurvedic Medicine have been using honey for thousands of years to strengthen the semen of men. If impotent men regularly take two tablespoon of honey before going to sleep, their problem will be solved.

In China, Japan and Far-East countries, women, who do not conceive and need to strengthen the uterus, have been taking cinnamon powder for centuries. Women who cannot conceive may take a pinch of cinnamon powder in half teaspoon of honey and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.

A couple in Maryland, USA, had no children for 14 years and had lost hope of having a child of their own. When told about this process husband and wife started taking honey and cinnamon as stated above, the wife conceived after a few months and had twins at full term.

UPSET STOMACH:

Honey taken with cinnamon powder cures stomachache and also clears stomach ulcers from the root.

GAS:

According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM:

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

INDIGESTION:

Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.

INFLUENZA:

A scientist in Spain has proved that honey contains a natural ingredient, which kills the influenza germs and saves the patient from flu.

LONGEVITY:

Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age. Take 4 spoons of honey, 1 spoon of cinnamon powder and 3 cups of water and boil to make like tea. Drink 1/4cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 years old, starts performing the chores of a 20-year-old.

PIMPLES:

Three tablespoons of Honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.

SKIN INFECTIONS:

Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.

WEIGHT LOSS:

Daily in the morning 1/2hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one-cup water. If taken regularly it reduces the weight of even the most obese person. Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER:

Recent research in Japan and Australia has reveled that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month 3 times a day.

FATIGUE:

Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon power in equal parts, are more alert and flexible. Dr. Milton who has done research says that half tablespoon honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3.00 p.m. when the vitality of the body starts to decrease, increases the vitality of the body within a week.

BAD BREATH:

People of South America, first thing in the morning gargle with one teaspoon of honey and cinnamon powder mixed in hot water. So their breath stays fresh throughout the day.

HEARING LOSS:

Daily morning and night honey and cinnamon powder taken in equal parts restore hearing.

Submitted by: Satish Parikh, Ohio

Granny note;

Always consult your doctor.

I have known folks all my life who swore by honey and cinnamon.

http://www.northpole.com/Kitchen/Cookbook/rec0251.html

Raised Sugar Cookies

Makes about 6 dozen

Anonymous

1 package active dry yeast
1/3 cup warm water
1 cup butter (1/2 pound)-or oleo
2 1/4 cups sifted all purpose flour
granulated sugar

Stir yeast in water; let stand 5 to 10 minutes. Cream butter thoroughly; gradually blend in flour. Add yeast to butter and flour. Form dough by teaspoonful into a ball. Press each ball flat in granulated sugar (sprinkled on foil); first one side, then the other. Bake on ungreased cookie sheet in 375 degree oven 15 to 20 minutes. NOTE: for variety, cinnamon or finely chopped pecans (or any kind of nuts) may be added to the granulated sugar. (At Christmas, sprinkle a little red and green sugar on cookies)

http://www.northpole.com/Kitchen/Cookbook/rec0261.html

Russian Tea Cookies

Makes 4 dozen

From the kitchen of Ruth R.

1 cup oleo (softened)
1/2 cup 10x sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cups finely chopped pecans

Mix together well: oleo, sugar and vanilla. Sift together: flour, salt and pecans and stir into butter mixture. Chill at least 1 hour and form 1 inch balls. Place on ungreased cookie sheet and bake at 400 degrees until set but not brown. Roll in 10x sugar and when cool roll again in 10x sugar. Bake at 400 degrees for 10 to 12 minutes. Store in tight container.

http://www.northpole.com/Kitchen/Cookbook/rec0740.html

Wild Oatmeal Cookies

Makes 5 dozen 2 1/2 inch cookies

Anonymous

3 sticks softened butter or margarine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
4 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups semisweet chocolate chips(we use peanut butter/white chocolate chips
1/2 teaspoon nutmeg

1. Place the butter or margarine in a large mixing bowl. It’s a good idea to do this ahead of time so the butter softens. When you’re ready to start baking preheat oven to 375 degrees. 2. Beat the butter with an electric mixer until fluffy (about 1 minute). Then add the sugars and beat for another minute. Add the eggs and beat for 2 more minutes. 3. Add the vanilla and stir with a spoon. Mix in flour, baking soda, and salt until you can no longer see white. 4. Stir in rolled oats until well combined. 5. Add in cinnamon, nutmeg, and chocolate chips. Stir as well as possible. 6. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are browned on the bottom. 7. Cool cookies on a wire rack or on a plate for at least 10 minutes before eating. Note: if you want to get creative during step #5 add in any of the following: up to 1/2 cup raisins up to 1/3 cup finely chopped walnuts up to 1/3 cup dried cranberries up to 1/3 cup dried apricots

http://www.northpole.com/Kitchen/Cookbook/rec0201.html

Mom’s Nutmeg Sugar Cookies

From the kitchen of Stefani MacDonald

1 cup butter
2 cups sugar
2 eggs
1 cup sour milk
5 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon nutmeg
1/4 teaspoon salt

Cream butter and sugar. Add eggs and mix well. Combine dry ingredients. Add to butter mixture by alternating with sour milk. Refrigerate dough till stiff. Roll out on floured surface and cut with cookie cutters. Bake at 350 for about 10 minutes. DO NOT OVERBAKE! Ice with frosting when cool or sprinkle with sugar prior to baking.

http://www.northpole.com/Kitchen/Cookbook/rec0633.html

Will’s Famous Apple Jack Cookies

From the kitchen of Will Ellis

1 cup light brown sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup chopped unpeeled apples

Cream together sugar and shortening. Beat in egg. Sift together dry ingredients and add to mixture. Beat until well blended. Stir in apples. Drop in the shape of a ball on a greased cookie sheet. Bake at 375 degrees for 12-15 minutes.

http://www.northpole.com/Kitchen/Cookbook/rec0378.html

Stir & Drop Sugar Cookies

From the kitchen of Heather A. Talbott

2 eggs
2/3 cup oil
2 teaspoons vanilla
1 teaspoon grated lemon rind
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Beat eggs and stir in oil, vanilla and lemon. Blend in sugar and beat until thick. Add dry ingredients. Drop 2 inches apart on ungreased cookie sheet. Flatten with glass dipped in oil and sugar. Bake at 400 degrees for 8-10 minutes.

http://www.northpole.com/Kitchen/Cookbook/rec0525.html

Spicy Oatmeal Raisin Cookie

From the kitchen of Kathy Narens

1 package Duncan Hines Spice Cake mix
4 egg whites
1 cup quick-cooking oats (not instant or old fashion)
1/2 cup Crisco oil or Puritan oil
1/2 cup raisins

Heat oven to 350 degrees. Grease baking sheets. Combine cake mix ,egg whites, oats and oil in large bowl. Mix on low speed of electric mixer until blended. Drop from rounded teaspoons onto baking sheet. Bake at 350 degrees for 7 to 9 minutes. Cool one minute on baking sheets. Remove to rack

http://groups.yahoo.com/group/Enchanted_Gardens/message/167

A SHORT HISTORY OF MEDICINE:

“Doctor, I have an ear ache.”
2000 B.C. - “Here, eat this root.”
1000 B.C. - “That root is heathen, say this prayer.”
1850 A.D. - “That prayer is superstition, drink this potion.”
1940 A.D. - “That potion is snake oil, swallow this pill.”
1985 A.D. - “That pill is ineffective, take this antibiotic.”
2000 A.D. - “That antibiotic is artificial. Here, eat this root!”

isn’t it the truth !!
Donated by Dizzy45

Breakfast Strata

Ingredients:
1 cup finely diced ham or crumbled bacon
6 slices white bread, trimmed of crusts
6 slices wheat bread, trimmed of crusts
1 1/2 cups (about 6 ounces) shredded Cheddar cheese
2 tablespoons minced shallots
1 tablespoon minced fresh chives
6 eggs
3 cups milk
1/4 teaspoon black pepper

Generously grease 13-by-9-inch glass baking dish. Arrange
6 bread slices in bottom of dish, alternating bread types, if
desired. Sprinkle bacon or ham, cheese and shallots over
bread. Top with remaining 6 bread slices. Beat eggs in large
bowl. Add milk, chives and pepper. Pour mixture over bread.
Cover and refrigerate at least 3 hours or as long as overnight.
Uncover dish. Bake at 325 degrees 50 to 55 minutes until puffed
and golden brown, A knife inserted near center should come out
clean. Makes 6 servings.

http://groups.yahoo.com/group/CookedViolets/files/Breakfast%20recipes/

Lavender Tea Bread

3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or
3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs

Grease a 9x5x3 inch loaf pan. Preheat oven to 325
degrees. Heat milk with lavender almost to a boil,
then steep until cool. Mix flour, baking powder and
salt together in bowl. In another bowl cream butter
and
gradually add sugar, then eggs, one at a time, beating
until light and fluffy. Add flour mixture alternately
with lavender milk, in three parts. Mix until batter
is just blended, do not overbeat. Pour into prepared
pan and bake for 50 minutes, or until toothpick
inserted in
centre comes out clean. Let cool in pan 5 minutes,
then remove to a wire rack to cool. When completely
cool, drizzle with a simple sugar glaze or sprinkle
with confectioners’ sugar. Garnish with sprigs of
fresh
lavender.

http://groups.yahoo.com/group/CookedViolets/files/Lavendar/

http://groups.yahoo.com/group/CookedViolets/files/Practical%20Kitchens%20recipes/

Delicious Homemade Breads
by Brenda Hyde

No one can resist the aroma of fresh baked bread.
Slicing into a warm loaf and smothering it in butter
is a wonder to the tastebuds. Try these great
homemade bread recipes:

Poppy Seed Bread

1 1/2 cups sugar
1 cup butter or margarine
3 eggs
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
3 cups flour
1 1/2 cups milk
1 tablespoon poppy seeds
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Preheat 350 degree oven. Combine sugar, butter, eggs, and
extracts. Mix on medium speed, scrape bowl often until light
and fluffy, 2-3 minutes. Add remaining ingredients. Beat 1-2
minutes more until mixed. Pour into bundt or tube pan. Bake
50-65 minutes until done. Cool 10 minutes. Sprinkle with
powdered sugar. Slice into medium thin pieces and place
on serving plate for guests.

~*~

Pistachio Bread

1 yellow cake mix
1 box instant pistachio pudding
1/4 cup oil
1/2 pint sour cream
4 eggs
1/4 cup water

Mix all ingredients with a mixer until blended.
In another bowl mix these ingredients:

1 cup brown sugar
1 cup crushed walnuts or pecans
1 tsp. cinnamon
Great Breads

This makes two loaves. Preheat oven to 350 degrees. Butter
pans. Start with a layer of the bread mixture, then sprinkle on
the nut mixture, another layer of bread mixture, and at the end
sprinkle the top with the nut mixture and marble it all with a
knife through the batter. This does not have to be exact as far
as the layers as long as you distribute it in both loaves and
then marble. Bake for one hour; or when toothpick
comes clean.

~*~

Coconut Bread

1/4 lb. butter or margarine
1 cup sugar
2 eggs
2 tsp. coconut extract
8 oz. sour cream
1 cup coconut
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

Cream together butter and sugar. Beat in eggs and extract.
Mix in sour cream. Add coconut and mix well. Stir flour,
baking powder, and baking soda together. Add to batter,
mix well. Put batter into lightly greased loaf pan and bake
at 350 degrees for 45 to 50 minutes until done.

~*~

Milk and Honey Bread

1/2 cup honey
1 cup milk
3 tablespoons melted butter
1 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup chopped pecans
1 egg, beaten

Preheat oven to 350 degrees. Butter loaf pan. In medium
saucepan, combine 1/2 cup honey and milk, Stir over medium
heat until honey dissolves. Stir in melted butter. Set aside to
cool. Sift flour, sugar, baking powder and salt into large mixer
bowl. Add pecans and toss to coat. Set aside. Whisk egg into
cooled milk mixture. Add to flour mixture. Beat at medium
speed just until blended. Pour into pan and smooth top. Bake
for 65-75 minutes until toothpick comes clean from center.
Cool on rack 10 minutes, Remove and cool again on rack.

~*~

Applesauce Date-nut Bread

3/4 cup chopped walnuts
1 cup chopped dates or raisins
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup applesauce
3 tablespoons oil
1 1/2 cups flour
1 cup sugar
2 eggs
1 tsp. vanilla

In large bowl, mix nuts, dates, baking soda, salt, applesauce
and oil, and let stand 20 minutes. Add the flour, sugar, eggs
and vanilla and mix well after it rests. Pour batter into sprayed
9x5 loaf pan, and bake 1 hour or until knife comes clean.
Cool 10 minutes and remove. Make 1 loaf.

7 grams fat, 17 milligrams cholesterol.

~*~

Herb Bread

1 1/3 c. water
3 Tbsp. dry milk
1 1/2 tsp. salt
3 Tbsp. sugar
3 Tbsp. shortening
3 3/4 c. white bread flour
1 1/2 tsp. each dried basil, oregano and thyme
2 tsp. yeast

Measure ingredients into pan in order given for your bread
machine instructions. Put on the 2 pound setting.

~*~

Cheese and Chive Bread
Makes 1-1/2 pound loaf

2/3 cup (5-1/2 ounces) water
2 tablespoons oil
1 tablespoon honey
1 cup (4 ounces) shredded cheddar cheese
2 large eggs
3 1/2 cups bread flour
1/4 cup powdered milk
2 tablespoons dried chives or 1/4 cup fresh snipped
1/2 teaspoons salt
2-1/2 teaspoons active dry yeast

Put all the ingredients in the inner pan in the order your
machine calls for. Select 1 1/2 pound setting.

MICROWAVE RECIPE
Chili Weekend Concoction

1-1/2 pounds ground beef
1 onion, chopped
1 can (10 oz.) diced tomatoes and green chiles (Ro-Tel)
2 (15-1/2 oz.) cans chili beans in sauce
1 can condensed cream of mushroom soup
1-1/2 cups grated cheddar cheese
1 (12-oz.) pkg. corn chips
1 tsp. chili powder (optional)

In colander over a microwave casserole, cook beef and
onion for 6-9 minutes, covered, on High (100%) power until
done. Place drained hamburger into 3 quart microwaveable
casserole. Add tomatoes, soup and beans. Simmer for 3-5
minutes on High power, uncovered. In large rectangular
casserole layer meat mixture, cheese and chips. Repeat,
ending with chips. Cook, uncovered, for 8-10 minutes
on Medium (50%) power.

DIABETIC RECIPE
Baked Pears with Crunchy Cereal Topping

2 cans (16 ounces each) pear halves in extra
light syrup, undrained
1 1/2 cups cold skim milk
1 package (4-serving size) JELL-O® Brand Vanilla
Flavor Fat Free Sugar Free Instant Reduced
Calorie Pudding & Pie Filling
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1 cup POST® GRAPE-NUTS® Brand Natural Wheat and
Barley Cereal

Heat oven to 350° F. Drain pears, reserving 1/2 cup syrup.
Slice pears; place in 8-inch square baking dish.

Pour reserved syrup and milk into bowl. Add pudding mix,
1/2 teaspoon of the cinnamon and 1/4 teaspoon nutmeg.
Beat with wire wisk 1 minute. Pour over pears.

Mix cereal, remaining cinnamon and nutmeg in bowl.
Spray with no stick cooking spray; toss to coat.
Sprinkle over pudding.

Bake 25 minutes or until heated through.

Exchanges:
Nutrition: 1/8th
Eight servings
1 bread, 1 fruit

130 calories, 3g protein, 29g carbohydrate,
1g dietary fiber, 0.5g fat, 0mg cholesterol,
260mg sodium

SLOW COOKERY RECIPE
Spaghetti Sauce

1 pound lean ground beef
1 large can diced tomatoes
1 large can tomato paste
1 medium size can regular tomato sauce
2 diced onions
2 bay leaves
2 tbs. Italian Seasoning
salt to taste
1 clove fresh crushed garlic

Brown ground beef and onion in frying pan. Drain fat
and put in your favorite crockpot. Add all remaining
ingredients. Simmer on low-medium heat 8-12 hours.

CASSEROLE RECIPE
Company Casserole

1/2 lb. egg noodles
1 lb. ground beef
1 T. oleo
2 (8 0z.) cans tomato sauce
1/3 c. chopped scallion
1 c. cottage cheese
1 (8 oz.) cream cheese
1/4 c. sour cream
1 T. green bell pepper
2 T. melted oleo

Cook and drain noodles. In one tablespoon oleo, brown beef
and add tomato sauce. Combine cheeses, pepper and onion.
Spread half of the noodles in casserole dish. Cover with the
cheese mixture. Cover with the rest of the noodles and pour
on the melted oleo and meat mixture. Bake at 375 degrees
for 30 minutes.

VEGETARIAN PICK
Parmesan Corn Chowder
Serves 6-8

2 cups boiling water
2 cups potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup (4 oz.) grated Parmesan cheese
2 cups (1 lb. can) cream-style corn

Add water to potatoes, carrots, celery, onion, salt & pepper.
Cover & simmer 10 minutes. Do not drain. Make white sauce
with margarine, flour, & milk. Add cheese; stir until; melted.
Add corn & undrained vegetables. Heat; do not boil.

LOW - FAT
Gingered Melon Wedges
Serves 6

Use cantaloupe or any other favorite melon for this recipe.

1 large cantaloupe
1 scant T. powdwered sugar
1/2 tsp. ground ginger
1 T. candied ginger (optional)

Cut melon in half and seed. Then cut each half into chunks.
Stir together the sugar and ground ginger. Add candied
ginger if you like. Sprinkle over melon chunks and chill.

http://groups.yahoo.com/group/CookedViolets/message/980

Conserves of Violets (In the Italian Manner)

Take the leaves of blue violets separated from
their stalks and greens, beat
them very well in a Stone mortar, with twice
their weight of Sugar, and
reserve them for your use in a glass vessel.

The Virtue

The heat of choler doth mitigate, extinguishes
thirst, assuages the belly
and helps the throat of hot hurts, sharp
droppings and procures rest: it
will keep one year.

Recipe from the “Queens Closet Opened”, 1671

http://groups.yahoo.com/group/CookedViolets/message/5

Lavender Cookies

Lavender is such a romantic herb and when added to your basic
sugar cookie it makes a tasty and romantic treat. Place
in a decorative tin with a pretty bow and a few dried lavender
stems to make a special ValentineÕs Day gift.

Ingredients

1/4 lb. butter
3/4 cup sugar
1 egg, beaten
1/2 teaspoon vanilla
1 Tablespoon milk
1 teaspoon grated lemon zest
1/4 cup fresh lavender flowers finely chopped
1 1/4 cups flour
1/8 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Cream butter, gradually adding sugar
and beat until light. Add egg, vanilla and milk,
blending in lemon zest and lavender. Mix flour, salt and baking
powder and sift into butter mixture. Blend well. Arrange
by teaspoons on a greased cookie sheet and bake 8-12 minutes,
until lightly brown. Yields 3 dozen.

From WildViolets

http://groups.yahoo.com/group/CookedViolets/message/983

TIPSY POTATO SOUP

INGREDIENTS:
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste

DIRECTIONS:
Saute garlic in butter for 1 minute, add
vegetables and
saute for 3-5 minutes or until tender. Add
potatoes and
beer and bring to a boil. Mash potatoes against
sides of
pot. Add sugar, stock, boullion and salt and
pepper. Add
flour and stir until thickened. Add cream, stir
and serve.

YIELD: 10 Servings

http://groups.yahoo.com/group/CookedViolets/message/593

Practical recipes

CILANTRO TOMATO PASTA SALAD

1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon
to gently scrape away the seeds. Cut in half again lengthwise
and dice the cucumber. Place cucumber, tomato, red onion,
lime juice, cilantro, sugar, salt and pepper in a bowl with
pasta Toss gently. Transfer to a serving bowl; chill at
least 15 minutes before serving.

~*~

BEAN AND PASTA SALAD

2 cups cut green beans
1 1/2 cups garbanzo beans
2 cup cooked pasta, macaroni or shells
2 T. red onion (minced)
1 cup Italian salad dressing

Toss. Season with salt and pepper to taste and toss again.
Refrigerate several hours. Toss right before serving.

~*~

GARDEN PASTA SALAD

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold
water. Set aside. Cube the ham into medium size cubes. Chop
the green pepper. Mushrooms need to be rinsed if canned, or
washed and sliced if fresh. Seed and chop the tomato. The
red onion should be sliced then cut in half again for smaller
pieces. The cheese should be cubed very small. Place the
vegetables and meat in a bowl with the pasta, add both
cheeses, pour the dressing over and gently mix with
a wooden spoon.

Note: If you ask at the deli counter they will give you a
section of ham by weight, instead of slices. This recipe
should take only about 1/2 pound. You can then chop
it at home. You may substitute chicken, turkey or
pepperoni.

~*~

SHRIMP MACARONI SALAD

3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
1/2 tsp. celery seeds
1/4 tsp. pepper

Cook macaroni according to directions, drain. Combine
macaroni and other ingredients; toss gently to mix. Cover
and refrigerate at least 8 hours. Serve cold.

~*~

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar cheese
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain.
Combine Rotini, mushrooms, pepperoni, cheese, and
green onions. Blend oil, vinegar and spices. Toss
dressing with salad. Serve immediately or chill.

Makes 6-8 servings.

~*~

TUNA PASTA

1 large russet potato
8 ounces green beans
1 cup canned chicken broth
1/2 tsp. dried thyme, or 1 teaspoon fresh
1 can solid white tuna (12 ounces) in water.
8 sprigs Italian parsley
1 pound cooked and drained pasta (spaghetti, rigatoni etc.)
1 medium sized lemon
Salt and Pepper
1/2 cup black olives (optional)

Rinse potato and green beans briefly in a colander. Cut potato
into small cubes. Snap beans into 2 inch lengths and discard
stems. Put vegetables into a large skillet with broth and thyme.
Bring to a boil, reduce heat, cover and simmer 8 minutes until
tender. While vegetables simmer, drain tuna and flake into a
medium-sized bowl. Coarsely chop parley and add to tuna.
Add the simmered vegetables and olives (if using) and broth
from pan. To serve: toss pasta with tuna mixture. Cut lemon
in half and squeeze juice over pasta and toss again. Season
with salt and pepper. Serves 5. Serve warm or chill and
serve cold.

_________
_MICROWAVE RECIPE
Cheese & Onions

7-8 large onions, peeled and sliced
14- ounces extra sharp Cheddar cheese, shredded*

Put half of onions in a microwave proof dish and add 1 cup
water. Microwave about 15 minutes, drain and put into a
glass casserole dish. Put half of cheese on top of onions.
Repeat with remaining onions, adding them to dish when
cooked in microwave and adding remaining cheese. Bake
in 350 degree regular oven for about 30 minutes or until
cheese is browned to your taste.
Serve with mashed potatoes.

* For a low fat version be sure to use low fat cheddar
cheese.

DIABETIC RECIPE
Chicken Chow Mein

6 ounces uncooked fresh Chinese egg noodles
Nonstick cooking spray
1/2 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/2 teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
6 ounces boneless skinless chicken breasts,
coarsely chopped
2 green onions, sliced
2 cups thinly sliced bok choy
1-1/2 cups mixed frozen vegetables, thawed and
drained
1 can (8-ounce) sliced water chestnuts, drained
and rinsed
1 cup fresh bean sprouts
Preheat oven to 400°F.

Cook noodles according to package directions, omitting salt.
Drain and rinse well under cold water until pasta is cool; drain
well. Lightly spray 9-inch cake pan with nonstick cooking spray.
Spread noodles in pan, pressing firmly. Lightly spray top of
noodles with nonstick cooking spray. Bake 10 minutes.

Invert noodles onto baking sheet or large plate. Carefully slide
noodle cake back into cake pan. Bake 10 to 15 minutes or
until top is crisp and lightly browned. Transfer to serving
platter. Whisk together next 6 ingredients in small bowl
until cornstarch is dissolved; set aside.

Spray large nonstick skillet with nonstick cooking spray. Add
chicken and green onions. Cook, stirring frequently, until
chicken is no longer pink, about 5 minutes. Stir in bok choy,
mixed vegetables and water chestnuts. Cook 3 minutes or
until vegetables are crisp-tender. Push vegetables to one side
of skillet; stir in sauce. Cook and stir until thickened, about 2
minutes. Stir in bean sprouts. Spoon over noodle cake.

Nutrients per Serving:
Calories 284
% calories from fat 6%
Total Fat 2 g
Sat. Fat 1 g
Protein 16 g
Carbohydrates 52 g
Cholesterol 22 mg
Sodium 322 mg
Dietary Fiber 3 g

Dietary exchanges:
2 Starch
1 Meat
3 Vegetable

Makes 4 servings.

SLOW COOKERY RECIPE
Southwest Chicken

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 16 oz jar salsa (chunky works well)
6 boneless chicken breasts halves

Dump corn, beans and 1/2 cup salsa in bottom of crock
pot. Top with chicken, then pour the rest of the salsa over
the chicken. Cook on low 7-8 hours (3-4 hours on high)
or until juices run clear. Use your imagination to create
your favorite way to enjoy!!

Contributors notes: I got this recipe from a Taste of Home
Magazine last year. We’ve been making it ever since!! This
has become a family favorite! I usually use the meat to make
quesadillas, burritos, soft tacos, or just eat with a little cheese
melted on top over rice. It’s wonderful however you decide
to have it.

CASSEROLE RECIPE
Crab Meat with Wild Rice Casserole

1 box wild rice or long grain and wild rice
1 lb crab meat or imitation crab meat
1/2 lb fresh mushrooms
1/4 c butter
1/2 c white wine

White Sauce:

1/2 C butter
2 1/2 T flour
1 1/4 c milk
1/2 t garlic salt
1/2 t celery salt
1 T parsley flakes
2 C grated cheddar cheese
1/4 C white wine

Prepare rice and put in a 9x13 pan. Sauté mushrooms in
1/4 C butter and 1/4 C white wine. Melt 1/2 C butter in pan
and stir in flour. Add milk. Add seasonings and 1 cup of
cheese and wine. Stir until thickened. Add crab. Simmer
just until bubbly. Pour sauce over rice. Top casserole with
remaining cheese and mushrooms.

Bake 350* until cheese melts and casserole is hot.
Serves 6.

VEGETARIAN PICK
Lentil Ratatouille

2 tablespoons vegetable oil
4 cups eggplant (about 2 medium) — diced
2 cups zucchini — chopped
1 cup red bell pepper — chopped
1/2 cup onion — chopped
2 cloves garlic — crushed
2 tablespoons fresh basil — chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 28 oz. can Italian pear-shaped tomatoes — undrained
4 cups cooked lentils

Cook lentils per package directions. Heat oil in a skillet over
medium-high heat. Cook eggplant, zucchini, bell pepper, onion,
and garlic in oil about 4 minutes, stirring occasionally, until
vegetables are crisp-tender. Stir in remaining ingredients except
lentils, breaking up tomatoes, reduce heat. Simmer uncovered
about 10 minutes to blend flavors. Stir in lentils and cook
until hot.

LOW FAT
Aztec Black Beans

1 pound dried black beans
16 ounce jar salsa (your favorite)

Rinse beans, removing any foreign objects. Place in a
large bowl and cover with water. Allow to soak at
room temperature overnight.

Drain beans and place in a crockpot with the salsa and
stir. Add enough water to just cover the beans. Cover
and cook on low all day, 8-10 hours. Makes 10-12
side dish servings or 6-8 main dish servings.
Freezes well.

COOKING FOR TWO
Halibut and Vegetables

3/4 pound halibut steak
2 tablespoons lemon juice
1/2 teaspoon salt
1 small tomato, chopped
1 carrot, grated
2 tablespoons chopped onion
lemon wedges

Place halibut steak in a baking dish. Pour lemon juice
and slat over the halibut. Mix together tomato, carrot
and onion. Spread over halibut. Bake covered for 25
to 30 minutes at 350*. Remove from oven and
garnish with lemon before serving.

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Practical recipes

Hot Sandwiches

The Grinder

1 green pepper, seeded and cut into rings
1 tomato thinly sliced
1 clove garlic, peeled and minced
2 tablespoons olive oil
1/4 of very thinly sliced red onion
1/2 pound ham, thinly sliced
1 14 ounce loaf French bread, split lengthwise
4 ounces thinly sliced provolone

Mix garlic with oil, salt and pepper to taste. Layer ham,
tomatoes, onion and green pepper on bottom half of French
bread. Drizzle oil mixture over the top, then add cheese. Cover
with top of bread. Cut into fourths, wrap in foil and heat in a
350 over for about 10 minutes or until heated through.

~*~

Apple, Cheese and Ham Grill

8 slices cinnamon raisin bread
3 tablespoons honey mustard
4 ounces thinly sliced ham
1 medium apple, cored, thinly sliced into rings
4 slices Muenster or Cheddar Cheese
Butter or Margarine

Spread the four slices of the bread with the mustard. Then
top with ham, apple rings, cheese and the other slice of bread.
Butter both sides of the bread. Heat skillet or griddle and
cook over medium heat, turning once, until bread is golden
brown and cheese is melted (about 2-4 minutes).

~*~

Italian Steak Sandwiches

1/2 cup salad dressing (such as Miracle Whip)
2 medium green or red peppers, cut into strips
1/4 cup Italian dressing
1 pound thinly sliced roast beef
6 French bread rolls, split

Heat 2 tablespoons salad dressing in large skillet on
medium heat. Add peppers, cook and stir 5 minutes or
until tender-crisp. Remove from skillet, set aside. Add
remaining salad dressing, Italian dressing and meat to
skillet. Cook 5 minutes or until heated through. Fill rolls
with mixture. Makes 6 sandwiches. You can also top
finished sandwiches with Mozzarella or Provolone cheese.

~*~

Pork Pocket Sandwiches

1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dill weed
2 pitas, halved
1 small red onion, peeled and sliced thin

Cut pork crosswise into thin slices. Slice them into strips
5x1/2 inches. Combine oil, mustard, lemon juice, garlic
and oregano. Pour over pork slices, cover and refrigerate
for 1 to 8 hours. Drain marinade from pork and roast
slices in preheated 450 degree oven. Roast until crisp,
about 10 minutes. Open each pita half to form a pocket.
Divide pork among the four halves. Combine yogurt,
cucumber, crushed garlic and dill weed. Use to top the
sandwiches, along with the red onion.

~*~

Mexican Beef Sandwiches

3 pound boneless beef roast
1/2 cup chopped onion
2 tsp. fresh garlic, minced
1 16 ounce jar Picante Sauce or Salsa
4 tsp. chili powder
1 tsp. sugar
1/4 tsp. cayenne pepper or hot pepper sauce
12 hamburger buns

Heat oven to 325 degree. In Dutch oven place roast.
Sprinkle with onions and garlic. Cover Bake 2 1/2 to
3 hours until meat is tender and shreds easily. This can
also be done all day in a crockpot. Remove roast from
pan; cool slightly. Set pan and drippings aside. Shred
roast with fork, removing any fat. In pan with drippings,
(or empty crockpot contents into large pan), place roast
and all ingredients except buns. Cook over medium heat,
stirring occasionally until beef mixture is heated through.
Serve on Buns.

~*~

Ground Beef Steak Sandwiches

2 slices French bread (3/4 inch thick)
butter or margarine, softened
prepared mustard
1/2 pound uncooked lean ground beef
1/4 cup milk
1 tablespoon minced onion
1 tablespoon steak sauce
1/2 tsp. garlic salt
1/4 tsp. pepper

In a broiler, toast one side of two slices of bread. Spread
untoasted sides with butter and mustard. In a small bowl,
combine remaining items; spread evenly over buttered side
of bread. Broil 6 inches from heat for 5-7 minutes or until
beef reaches desired doneness. Toast the other two slices
of bread to use as a top for the sandwich.

Makes 2 servings.

~*~

Hot Chicken Sandwich

4 Chicken Breast patties
2 English Muffins, split
1/2 cup each sliced green onions and
fresh mushrooms
1 can mushroom soup
1/2 cup milk
1/2 tsp. pepper
1/2 cup chopped tomato

Bake chicken patties as directed in oven until just done.
Toast English Muffins lightly, place one patty on each
muffin. Sauté onions and mushrooms in a tiny amount
of oil, add soup, milk and pepper. Simmer, stirring
constantly until heated through. Spoon mixture over
chicken and muffins, sprinkle tops with tomatoes.

Serves 4.

MICROWAVE RECIPE
Chicken Mushroom Stuffed Croissant

Cooked and cubed chicken breast(s)
Ranch dressing
Fresh mushrooms
Shredded Mozzarella cheese
Croissant (s)

Cut chicken breast into cubes and saute in oil with
sliced fresh mushrooms until chicken is cooked. Add
1 T of ranch dressing and shredded lettuce and keep
warm. Slice croissant down the middle and take out the
bread leaving a croissant shell. To the cooked chicken,
add shredded mozzarella cheese until melted. Stuff the
croissant shell with the chicken mixture and put the
croissant back together. Drizzle the top of the croissant
with more ranch dressing and add more shredded
mozzarella cheese. Heat for 10 seconds in microwave
and serve.

DIABETIC RECIPE
Breakfast Blender Drink

1 cup skim milk
1/2 banana — frozen and sliced
3 tablespoons wheat germ
1/2 teaspoon vanilla

(To freeze a banana, peel and place in a zip-top bag.
Place in freezer for at least 8 hours.)

Place all ingredients in blender.

Blend until smooth and creamy.

Exchanges:
350 calories
2 Starch servings
1 Fruit serving
1 Skim Milk serving
1 Fat serving

SLOW COOKERY RECIPE
Slow Cooked Spicy Pineapple Pork Chili

1 lb lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 can (20 oz) pineapple chunks, drained, juice reserved
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 tablespoon chili powder (or more or less to taste)
1 tablespoon cumin (or less to taste)
1/2 tsp garlic powder

In a 3 1/2-quart electric slow cooker, combine the pork, beans,
hot water, tomatoes with their liquid, tomato paste, juice from
pineapple chunks, chilies, onion, chili powder, cumin, and garlic
powder; mix well. Cover and cook on the low heat setting
8 1/2 to 9 hours until the pork and beans are tender, stirring
once halfway through the cooking time, if possible. Stir in the
pineapple chunks and serve.

From: The Best Slow Cooker Cookbook Ever
by Natalie Haughton

CASSEROLE RECIPE
Country Casserole

1 1/2 cups milk
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/4 cup (1 oz.) grated Parmesan cheese
1/2 tsp. onion salt
1/4 tsp. oregano, crumbled
1- 7 oz. pkg. spaghetti, cooked, drained
1- 10 oz. pkg. frozen peas, cooked, drained
1- 7 oz. can tuna, drained, flaked
1- 3 oz. can sliced mushrooms, drained
1 T. chopped pimientos
1 T. chopped onion

Heat oven to 350F. Heat milk & cream cheese over low heat,
stirring until smooth. Add Parmesan cheese, onion salt, &
oregano; mix well. Add remaining ingredients; mix. Place in 2
quart casserole; cover & bake at 350F, 20 minutes.

Serves 6-8.

VEGETARIAN PICK
Golden Cream Soup

1 1/2 cups boiling water
3 cups diced potatoes
1/2 cup chopped celery
1/4 cup chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
dash of pepper
1 chicken bouillon cube
2 T. flour
2 cups milk
1/2 lb. Velveeta cheese spread, cubed

Add water to potatoes, celery, onion, parsley flakes, seasonings,
& bouillon cube. Cover; cook until tender. Blend flour with a small
amount of milk; stir into vegetable mixture. Add remaining milk; cook
until thickened. Add Velveeta; stir until melted.

Serves 6-8.

COOKING FOR TWO
Chicken Soup

2 cups chicken stock
1/4 cup cooked chicken, chopped
1 tablespoon diced pimiento
2 tablespoons uncooked rice
salt
pepper

Heat the chicken stock to a boil. Add chopped chicken,
pimiento and rice. Bring to a boil. Reduce heat and simmer
uncovered for 15 minutes. Season with salt and pepper
to taste.
:

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Practical recipes

Pineapple Upside Down French Toast

Ingredients:
4 Tbsp. butter
1/2 cup brown sugar, packed
8 slices canned pineapple, well drained
4 eggs
1 cup milk
1/4 tsp. salt
1 tsp. cinnamon
8 thick slices white or wheat bread

Melt butter in 9x13 pan in oven as it preheats to 400
degrees. Sprinkle with brown sugar and cinnamon. Lay
the pineapple slices over brown sugar mix, spacing
evenly. Beat eggs, milk and salt until blended. Soak the
bread slices in milk mixture until soft. Arrange bread on
top. Pour extra milk mixture over bread. Bake 25 minutes
or until set and lightly browned. Invert entire pan onto large
serving platter or with pancake turner, lift each serving and
invert onto individual plates.
—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~
T H I S W E E K ‘ S Q U I C K M E A L
—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~
This stew is very hearty! Serve with bread or rolls and
you have your meal. If you have a big enough pot double
it and you’ll have leftovers to serve over noodles.

Vegetable Beef Stew

Ingredients:
3 pounds lean beef for stew (1 1/2 inch cubes)
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 small potatoes, peeled
Small sweet onion, chopped roughly
3 large carrots, pared and cut in 1/2 inch pieces
3 large stalks celery, cut in 1/2 inch pieces
1 clove minced garlic
1/2 tsp. crushed rosemary leaves
1/4 pound fresh green beans, trimmed and cut into 1 inch pieces
1 can (16 ounces) tomatoes (undrained)
1 can (about 10 ounces) condensed beef broth
1/2 cup dry red wine or water

Coat beef cubes with a mixture of flour, salt, and pepper;
brown in a small amount of vegetable or olive oil in a large
skillet with the onion. Place the browned meat and onions
into a slow cooker. add vegetables, herbs, broth, and wine
or water; mix well. Cover and cook on Low for 10-12 hours.
Makes 10-12 Servings. Notes: I like adding small mushrooms
too, or baby carrots instead of sliced carrots. You can also
add extra broth in place of the water or wine if you wish.
—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~
S U N D A Y D I N N E R F I X I N G S
—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~—~~
Family Favorite Meatloaf

Ingredients:
2 pounds lean ground beef
1 cup onions, finely chopped
1/3 cup fresh bread crumbs
2 large eggs
5 mushrooms, sliced thin
1 cup green pepper, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chili sauce
1 teaspoon Worcestershire sauce
1 cup tomato sauce
4 strips lean bacon
1 tablespoon brown sugar

Preheat oven to 350 degrees and grease a 13x9x2 inch
baking pan. While the oven is preheating, chop the onion
and green pepper and clean and slice the mushrooms.
In a large bowl, combine the ground beef and eggs by
hand. Add the onion, green pepper, bread crumbs, salt,
mushrooms, and pepper. Then add the chili sauce and
Worcestershire sauce. In a small bowl, beat together the
tomato sauce and the brown sugar. Using your hands,
shape the meat mixture into a 9x6 inch loaf and set it in
a baking pan. Lay the bacon strips over the top of the
meat. Pour the tomato sauce-brown sugar mixture over
the top of the loaf and bake at 350 for 1 hour 15 minutes.
Let meat loaf rest for 5 minutes after baking. Then, with
a spatula, loosen the meat from the baking pan and set
on serving platter.

Mashed Potatoes and Carrots

Ingredients:
4 all-purpose potatoes (about 1 1/2 lbs.), peeled and cut into chunks
4 carrots, trimmed, peeled and cut into 1-inch lengths
1 medium onion, peeled and thinly sliced
1/4 cup butter or margarine
Salt and ground pepper to taste
1/2 cup milk
1 tablespoon fresh minced parsley
1 clove garlic, crushed (optional)
Directions:
Place potatoes, carrots and onion (and garlic if using)
in large saucepan. Add cold water to cover and salt to
taste. Bring to boil; simmer about 20 minutes or until
tender. Do not overcook. Drain vegetables and put
through a food mill or mash until smooth. Wipe out
the pan and return vegetables to it. Add butter and
blend well. Stir in salt and pepper to taste. Stir in the
milk and heat on very low heat if necessary to warm.
Spoon into warm serving dish; sprinkle with parsley.

Strawberry Cobbler

Ingredients:
4 cups sliced strawberries
1 tbsp. lemon juice
3/4 cup plus 3 tablespoons sugar
1 tbsp. corn starch
2 cups buttermilk biscuit mix
3 tablespoons butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1/2 tbsp. sugar
1/8 tsp. ground nutmeg

Preheat oven to 400 degrees. Combine strawberries, lemon juice,
sugar and cornstarch in saucepan. Heat and stir until boiling and
thickened. Pour into an 8” square baking dish. Combine next 5
ingredients for dumpling batter, and drop by tablespoons onto
the strawberry mixture. Combine sugar and nutmeg and sprinkle
over the top.Bake at 400 degrees for about 25 minutes, or until
dumplings are done. Serves six.

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Practical recipes

KITCHEN TIP
Never Boil Rice Again

In microwave safe corning ware (l l/2 qt) or bowl
with
cover put l cup of rice and l 3/4 cups water (salt
optional).
Cook covered on high for 5 minutes, let sit in
microwave
for 15 minutes. Fluff with fork. The easiest and
fastest
cleanup ever, and perfect rice every time.

~
Chilled Shrimp in Chinese Mustard Sauce

1 cup water
1/2 cup dry white wine
2 tablespoons low-sodium soy sauce
1/2 teaspoon Szechuan or black peppercorns
1 pound raw large shrimp, peeled and deveined
1/4 cup prepared sweet and sour sauce
2 teaspoons hot Chinese mustard

Combine water, wine, soy sauce and peppercorns in
medium saucepan.
Bring to a boil over high heat. Add shrimp; reduce
heat to medium. Cover
and simmer 2 to 3 minutes until shrimp are opaque.
Drain well.
Cover and refrigerate until chilled.

Combine sweet and sour sauce and mustard in small
bowl; mix well.
Serve as a dipping sauce for shrimp.

Contributor’s note: A quick and easy recipe, the
shrimp can be prepared
up to one day in advance. If you are unable to
find hot Chinese mustard
or simply want a sauce with less heat, substitute
a spicy brown
or Dijon-style mustard.

Health Note
Shellfish, such as shrimp, is an excellent source
of low-calorie,
low-fat protein. It’s also rich in the minerals
iron, copper and zinc,
yet low in sodium.

Nutrients per Serving:
Calories 92
% calories from fat 7%
Total Fat 1 g
Sat. Fat 1 g
Protein 13 g
Carbohydrates 5 g
Cholesterol 116 mg
Sodium 365 mg
Dietary Fiber 1 g

Dietary exchanges:
2 Meat

Makes 6 servings.

Chicken and Stuffing

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm herb stuffing mix
1/2 cup melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and
place chicken breasts
crock pot. Pour chicken broth over chicken
breasts. Put one slice of Swiss
cheese on each breast. Combine both cans of soup
and milk. Cover chicken
breasts with soup mixture. Sprinkle stuffing mix
over all. Drizzle melted
butter on top. Cook on low for 6-8 hours.

Wild Basmati Pilaf

1/4 cup wild rice
1- 15 oz. can Swanson’s vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp salt
1/3 cup finely chopped parsley

Rinse wild rice and place it in a saucepan with
the vegetable
broth and 1/2 cup water. Stir to mix, then cover &
simmer for
20 minutes. At the end of this time, add the
basmati rice. Cover
and cintinue cooking until both varieties of rice
are tender, about
50 minutes. Heat 1/2 cup water in a large pot or
skillet. Add onion
& garlic & cook until all the water has evaporated
and browned
bits of onion begin to stick to the pan. Add
another 1/4 cup water,
scrape the pan, and cook until the onions begin to
stick again.
Repeat this process of adding water and cooking
the onions until
they are nicely browned. This will take about 15
minutes. Stir in
the mushrooms, celery, & seasonings. Cook,
stirring frequently,
for 5 minutes, then add the cooked rice and finely
chopped
parsley. Cook over low heat, turning gently,
until the
mixture is very hot.

Serves 6.

Per serving: 124 calories, 0.5g fat, 0 mg
cholesterol

Tomato Soup

1 tablespoon butter
2 onions, sliced
2 large tomatoes, peeled
1 cup chicken broth
3/4 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
dash of pepper

In medium saucepan, add tomatoes and onions to
melted butter
and cook until tender over low heat. Add the
remaining ingredients
and bring to a boil. Reduce heat and simmer for 20
minutes.

Cheese Boereg

1-1 1/2 lbs. shredded Monterey Jack cheese
2 eggs
2 sticks butter or margarine, melted
1 box phyllo dough

Spread the melted butter on 1 sheet phyllo dough.
Lay a second sheet
over this one. Spread with butter. Slice into
thirds (the long way).
Mix cheese and egg in a separate dish. Place a
spoonful of the
mixture at the bottom end of each strip of dough.
Fold the dough
around the cheese mixture into a triangle, as you
would a flag. Brush
with butter, and continue until you have enough to
suit your needs.
Bake on cookie sheets at 400F for 10-15 minutes or
until brown.

Layer Salad

1 package lemon Jell-O — (8-serving size)
1 tablespoon white vinegar
2 bananas — sliced
1 15 1/4 oz. can pineapple tidbits — drain,
reserve juice
1 1/2 cups miniature marshmallows

Topping:
2 tablespoons flour — rounded
1 egg
dash of salt
1/2 cup sugar
2 tablespoons butter
1 package Dream Whip

Prepare lemon Jell-O according to package
directions, then add the
vinegar, bananas, pineapple and marshmallows to
the Jell-O. Pour into
9 X 13-inch dish and refrigerate until set.
Topping: Add enough water
to pineapple juice to make 1 cup. Add flour, egg,
salt and sugar to juice.
Cook until thick, then add butter. Let cool
completely, then prepare 1
package of Dream whip, as directed and add it to
the cooked topping.
Spread the mixture over the Jell-O layer and
refrigerate.

NOTES : Jell-O can be sugar-free. The taste
doesn’t change.

Make sure the Jell-O layer is completely set &
make sure your cooked
topping is completely cool before you put that on
the Jell-O. You can make
the Jell-O layer & cooked topping the night before
& just put the topping in
the fridge overnight & then add the Dream whip the
next day. You can use
Cool whip instead of the Dream whip.

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Practical recipes

Dilly Green Beans

4 cups fresh cut green beans
-OR-
2- 10 oz. pkg. frozen cut green beans
2 tablespoons chopped onion
1/4 teaspoon dill weed
1/2 lb. Velveeta cheese spread, cubed
1/4 cup croutons

Heat oven to 350F. Cook beans with onion & dill weed;
drain. Add Velveeta; mix lightly. Place in 1 quart
casserole; top with croutons. Bake at 350F, 12-15
minutes.

Serves 6-8.

~*~

Fried Spinach

12 oz canned spinach
1 egg
1/4 c. milk
bacon bits - 1 tablespoon or as desired

Drain spinach well and place in skillet. Beat egg with
milk and bacon bits; add to spinach, mixing thoroughly.
Cook over medium-low heat, stirring frequently until
most moisture is absorbed.

~*~

Golden Baked Peppers

3 green peppers, cut in half
1- 5 oz. jar Old English Sharp cheese spread
1 3/4 cups (1 lb. 1 oz. can) whole kernel corn, drained
1 tomato, chopped
1 cup fresh breadcrumbs
2 tablespoons margarine, melted

Heat oven to 350F. Remove seeds from peppers; parboil 5
minutes. Drain. Heat cheese spread in saucepan over low
heat; stir in corn & tomato. Fill peppers. Top with
crumbs tossed with margarine; bake at 350F,
30-35 minutes.

Serves 6.

~*~

Lemon Broccoli

1 lb of fresh or frozen broccoli
1-2 Tablespoons thinly slivered lemon rind
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarsely ground black pepper and salt, to taste
1 additional tablespoon olive oil (for dressing)
1 minced clove of garlic
1/3 cup dry unseasoned bread crumbs.

Place broccoli in a saucepan with 1 inch of water.
Add lemon rind slivers. Steam broccoli and rind
until broccoli is just crisp-tender. Drain broccoli
and keep warm. Reserve lemon rind slivers. In a small
cup, whisk together lemon juice, 2 tablespoons olive
oil, black pepper, and salt to taste. While broccoli
cooks, in a small frying pan, heat 1 tablespoon olive
oil; sauté minced clove of garlic until golden, not
brown. Add dry bread crumbs and lightly toast crumbs
while stirring. Pour lemon dressing over warm
broccoli. Stir to coat evenly. Top with bread
crumbs and lemon rind slivers, and serve.

Serves 4.

~*~

Zesty Zucchini

2 lb. zucchini, sliced
1/3 cup chopped onion
margarine
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/2 lb. Velveeta cheese spread, cubed
2 medium tomatoes, chopped
1 1/2 cups fresh breadcrumbs
3 tablespoons margarine, melted

Heat oven to 350F. Cook zucchini & onion in 1/4 cup
margarine over medium heat for 5 minutes. Make white
sauce with 2 T. margarine, flour, milk & salt. Add
Velveeta; stir until melted. Layer half of zucchini
mixture, tomatoes, & Velveeta sauce in 12X8” baking
dish; repeat layers. Top with crumbs tossed with
melted margarine; bake at 350F, 350 minutes.

Serves 8.

MICROWAVE RECIPE
Velveeta Broccoli Dip

1 package (10 oz) frozen chopped broccoli
1 package (16 oz) Velveeta pasteurized
process cheese spread, cut up
1/8 teaspoon garlic powder

Microwave broccoli in covered 2 quart microwavable
casserole on HIGH 3 minutes or until thawed; drain.
Add process cheese spread and garlic powder.
Microwave 2 to 3 minutes or until process cheese
spread is melted, stirring after 2 minutes. Serve hot
with chips and assorted cut up vegetables.
Makes 2 3/4 cups.

DIABETIC RECIPE
Spinach and Pasta Soup

1 tablespoon vegetable oil
1/4 cup thinly sliced onion
1 garlic clove, minced
5 cups low-sodium chicken broth
1 bay leaf
1/2 teaspoon Nu-Salt*
1/2 teaspoon oregano, crushed
1/8 teaspoon pepper
5 ounces fresh spinach, washed and coarsely chopped
1/2 cup pastina (uncooked)*OR tiny pasta shapes

In saucepan in hot oil, cook and stir onion and garlic about
4 minutes. Add chicken broth, bay leaf, Nu-Salt, oregano
and pepper; bring to a boil. Simmer about 10 minutes. Add
pastina; simmer 5-7 minutes. Add spinach; cook 2-3
minutes. Discard bay leaf; season with additional
pepper, if desired.

Makes 4 (1-1/2 cup) servings.

Diabetic Exchanges:
1 bread exchange, 1 vegetable exchange, 1/2 fat exchange

SLOW COOKERY RECIPE
All Day Chicken

4 pound Chicken — breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water

Marinade:

2 tbsp frozen orange juice
2 cups chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container
large enough to also hold the chicken pieces. When marinade
is thoroughly mixed, add the chicken, close container and
refrigerate until morning.

In the morning place the chicken in the slow cooker and add
marinade up to about an inch from the top of the container.
Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later,
sauté the sliced mushrooms in the margarine or butter. Then
add the mushrooms (with pan juices), mandarin sections, green
pepper and ginger into the slow cooker and stir thoroughly.
Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the
entire mixture thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots and small new potatoes.

CASSEROLE RECIPE
Artichoke and Shrimp Casserole

2 to 3 cans (14 ounces) artichoke hearts
4 or 5 green onions, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
½ teaspoon each: basil, marjoram, dill weed
2 tablespoons sweet and spicy French dressing
3/4 cup grated mild cheddar cheese
14 ounces cooked shrimp
3/4 cup tomato juice
2 tablespoons fresh lemon juice
1 teaspoon salt
Dash of pepper
2 tablespoons Sherry
Paprika
Parmesan cheese, optional

Drain artichokes. Arrange in shallow buttered 8 1/2 by
8 1/2-inch baking dish.

Combine onions, parsley, chives, herbs, dressing and ¼
cup cheddar cheese; sprinkle over artichokes.

Heat shrimp slightly in tomato and lemon juices;
season with salt and pepper.

Pour shrimp and juices over artichokes in baking dish.
Sprinkle remaining 1/2 cup cheese over top. Add dabs
of butter to top. Sprinkle with sherry, paprika and
Parmesan cheese, if desired.

Bake at 350 degrees for 20 minutes. Spoon over bed
of rice.

Serve with mixed green salad or favorite roasted
vegetables, honey bread rolls and enjoy.

VEGETARIAN PICK
Ratatouille

1/2 pound eggplant (2 medium)
1/2 pound zucchini (4 medium)
1 teaspoon salt
4 tablespoons olive oil (more if needed)
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 sliced green bell peppers
2 cloves mashed garlic
1 pound, firm, ripe, red tomatoes, peeled, seeded
and juiced, (about 1 1/2 cups pulp)
3 tablespoons minced parsley

Peel eggplant and cut into lengthwise slices 3/8 inch thick, about
3 inches long, and 1 inch wide. Scrub the zucchini, slice off the
ends, and cut the zucchini into slices about the same size as the
eggplant slices. Place the vegetables in a bowl and toss with the
salt. Let stand for 30 minutes. Drain. Dry each slice with a towel.
One layer at a time, sauté the eggplant, and then the zucchini in
hot olive oil for about a minute on each side to brown very
lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive
oil for about 10 minutes, or until tender but not browned. Stir in
the garlic and season to taste, with salt and pepper. Lay the
tomato pulp over the onions and peppers. Cover the skillet and
cook for about 5 minutes. Uncover, baste with juices and raise
heat and boil for several minutes until the juices have almost
entirely evaporated. Place 1/3 of the mixture in a 2 1/2 quart
casserole and sprinkle over it 1 tablespoon of parsley. Arrange
half the eggplant and zucchini on top, then half the remaining
tomato mixture and another tablespoon of parsley. Put the
remaining eggplant and zucchini over this and then finish with
the tomato mixture and one tablespoon of parsley.

Cover and simmer for about 10 minutes. Uncover, raise heat
slightly and cook uncovered about 15 minutes, until juices
have almost evaporated. Serve hot or cold.

LOW FAT
Fettuccine Alfredo Light

1 pound fettuccine, uncooked
1 cup evaporated skim milk
1/2 cup fresh parsley
1/2 cup grated parmesan cheese
4 oz. green onions, sliced- white parts only
white pepper to taste

Cook pasta according to package directions and drain. In a
large saucepan, bring the evaporated milk to a simmer over
moderate heat. Stir in the parmesan cheese, onions and
parsley. As soon as the cheese has melted and the sauce
is thick and creamy, pour over the cooked pasta. Season
to taste with white pepper.

Makes 4 servings.

COOKING FOR TWO
Swedish Meatballs

3/4 pound ground beef
1/2 teaspoon salt
2 teaspoons pepper
1/4 teaspoon thyme
1/3 cup butter
1 1/2 teaspoon flour
1/2 cup cream
1 cube beef bouillon

In a medium mixing bowl, mix the ground meat with salt, pepper
and thyme. Shape into meatballs. Brown the meatballs a skillet
with the melted butter. Place meatballs in a casserole dish.
Remove drippings from the skillet except for 1 tablespoon. To
the 1 tablespoon remainder, add the flour and stir until smooth.
Stir in the cream along with 1/2 cup water and bring to a boil.
Add bouillon cube and reduce heat. Simmer for 3 minutes.
Pour over meatballs, cover and bake at 350* for 25 minutes.