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The Tip Nut site is full of good ideas, more than I have managed to read.......so far.
If you think of one that I missed, please share it with us.
Thyme
Thyme can be propagated in a variety of ways - seed, root division
and from cuttings. The best way if you have no existing plants is to
grow from seed - this will however take about a year.
The best way
for speed is to grow from root division. Cuttings are not really
recommended.
Roots should be divided in April using plants three or four years
old. Dig up the plant, clear away as much soil as possible from the
roots and gently tear the the plant into three or four pieces.
The
pieces (each should have a portion of root and foliage) can then
simply be planted in the ground and left to grow. They should be
ready for moderate harvesting in early July time.
Seed should be sown in March time in normal potting compost. Because
the seeds are so fine, only cover them very lightly with the
compost. Place them in a warm place, 16C (60F), and the seedlings
will emerge in week or so. When the plants are about 10cm (4in high)
and the danger of all frost has passed, they can be moved outside to
their final position (harden them off first). They have a spread of
about 30cm (12in) and should be spaced at this distance apart.
Harvest only very, very lightly (if at all) in the first year.
Care of Thyme
Thyme requires very little attention - water only in very dry
conditions and feed sparingly. A good mulch with organic matter in
October time will help protect them from severe frost and will also
provide most of their feeding needs. If organic matter is not
available, a handful of bonemeal per plant in mid-May and July will
meet their needs.
Thyme will start to become woody and produce fewer leaves after
three or four years, and at this stage, the plant should be
separated (as described in propagation above) and replanted.
Harvesting can occur all year round, although the best flavour is in
the months of mid-June and mid-July. In winter the plants stop
growing, so harvest only lightly. The thyme sprigs can be frozen or
dried - both methods retain the original flavour.
Thyme ‘Silver Posie’
Thyme is virtually free of pests and disease, although they are
occasionally attacked by greenfly.
Container Growing Thyme
Thyme is an excellent plant for growing in containers and requires
no particular attention. Water to keep the compost moist, and feed
with liquid plant food every two weeks from April to August.
Recommended Thyme Varieties
Choosing a variety of thyme is a matter of personal taste. However,
for starters, shown below are a few tried and trusted varieties, all
of which can be bought online by clicking ( Crocus.co.uk) .
Golden-scented Thyme (Thymus pulegioides) - slightly lemon scented
thyme, great for cooking and with lavender coloured flowers.
Garden Thyme Thymus vulgaris - the original thyme used for
flavouring. Grown for hundreds of years.
Thyme Thymus serpyllum - ground cover thyme, great for cooking and
great for ground cover.
“Never take life too seriously; no one gets out alive anyway.”
~ unknown author
Five Smart Housekeeping Ways to Use Tea Tree Oil
By Annie B. Bond, author of Better Basics for the Home (Three Rivers
Press, 1999).
Australian tea tree oil is a broad spectrum germicide, fungicide, and
bacteriacide.
The essential oil known as “tea tree oil” comes from the melaleuca
tree, a shrub/tree that has needle-like leaves. There are 100
varieties of melaleuca, but for the purposes of this discussion we
are speaking of Australian tea tree oil, or melaleuca alternifolia.
Tea tree oil has many uses for housekeeping. You can prove to
yourself how well it works to kill mold and mildew with this simple
test: Put 2 teaspoons of Australian tea tree oil in a spray bottle
with two cups of water. Don’t rinse. Spray the mixture on something
musty. Let the smell dissipate (it will take a few days). The smell
of mold and must will be gone, too, never to return as long as the
source of moisture has been removed.
Here are five smart ways to use Australian tea tree oil at home:
1. General Tea Tree Oil Spray
As mentioned above, combine 2 teaspoons of Australian tea tree oil in
2 cups of water in a spray bottle. Shake to blend. Spray on mold and
don’t rinse. The smell will dissipate in a few days.
2. Tea Tree Oil Grout Spray
Using the same formula as in #1, spray grout to repel mold and
mildew. While this formula won’t take away the mold discoloration, it
will kill the mold.
3. Musty Mold Remover
The must will be removed from anything using the above formula. Just
don’t rinse.
4. Household Antiseptic Spray
Use the above formula to spray areas that need antiseptic attention,
such as after someone has vomited.
5. Add 1/2 teaspoon tea tree oil to your laundry for towels and other
fabric prone to getting moldy.
Herbal Infusions and Preparations
Tisanes:
good for flowers, stems and leaves.Dried herb ratio: ABOUT 3-4
teaspoons herb to 1 pint water.
Fresh herbs: 3 teaspoons herb to 1 pint of water.
Steep the herbs for 10-15 minutes in water that has just been boiled.
Then strain the infusion. If using for medicinal value, the infusion
should be consumed in 8-ounce doses, three times a day.
For storage: cover mixture, store in a cool place, and use within 24
hours.
Maceration:
cold infusions.some herbs infuse better in cold water(valerain,
marshmallow root) Ratio is the same as above. Allow to steep
overnight. Strain.
Decoction:
STRONG infusion good for herbal roots, barks, seeds, berries, and
stems, or just a really strong “tea”(works nicely for toners and
rinses)
Ratio: Use 3/4- 1 cup herb to 1 quart of water.
Method 1-”Instant” gratification.
Place the herbs in a saucepan with the water, and boil the decoction.
Simmer til liquid has been reduced by about a third. This will take
at least 15 minutes. Strain the mixture.
Method 2-overnight.
Boil water. Pour water over herbs in jar or other lidded container.
Allow to steep overnight. Strain.
Tincture:
vodka.or herbal infusions in alcohol. advantage-can be stored for
long time.
If using alcohol(drinkable sort),you need 50 proof(25% alcohol-or 1
part alcohol to every 3 of water). Herb goes in the alcohol, let it
steep for a few weeks, strain and store.
Herbal Syrups:
1 mL infusion or decoction:
1 g unrefined sugar/honey
(1 fl oz or 1/8 c infusion or decoction: 1 oz unrefined sugar/honey)
Strain infusion/decoction into pan and add sugar at ratio.
Continuously stir til disolved and simmer to desired consistency.
Cool and bottle. Use cork stoppers - if substance ferments and
pressure builds in bottle it is prone to explode if it had a fixed
cap.
Floral Water: Long method without alcohol.
Materials: canning pot/crab steaming pot/etc with a rounded lid that
can be inverted, ceramic bowl, brick.
Ingredients:
2-3 quarts fresh rose petals(or other fresh flowers), water, ice
cubes or crushed ice.
Take your pot and place the(CLEAN!) brick in the center of a large
pot and place the bowl on top on the brick. Put the petals around
the brick in the pot and just barely cover the roses-or other
flowers. Place the lid upside down do that the rounded part points
downwards and turn on stove. Bring water to a boil, then toss ice in
the top of the lid and turn stove down to simmer. Every 10 minutes
or so, stop and dump rose water from center bowl into a container to
store and replace ice. Continue until your rose petal “soup” will
have lost its potency.
Floral Water: With Alcohol, “sun tea method”.works with dried plant.
1 cup distilled water, 1 cup dried flower, 1/3 cup vodka
Combine ingredients and place in sun, wait about two weeks. Strain.
Floral Water: With Essential Oils, Easy method
10-20 drops essential oil
1 cup distilled water
Spray bottle
Combine the ingredients in a spray bottle and shake to blend. Spritz
the air where needed, and yourself making sure to avoid your eyes.
Add a drop or two detergent product(baby shampoo is great)to make the
oil/water stay mixed. Disadvantage - is not edible for recipes
requiring floral waters.
Lotions and Creams
Ingredients for a cream:
1 ½ oz. Sweet Almond Oil
½ oz. Cocoa Butter
½ oz. Vegetable Glycerin
3 Tbsp. Emulsifying Wax
8 oz. Distilled Water or floral water (room temperature)
30 - 50 drops Essential Oils
Ingredients for a lotion:
1 ½ oz. Sweet Almond Oil
½ oz. Cocoa Butter
½ oz. Vegetable Glycerin
1 ½ Tbsp. Emulsifying Wax
8 oz. Distilled Water (room temperature)
30 - 50 drops Essential Oils
Directions for both:
In a heat-safe measuring cup combine the sweet almond oil, cocoa
butter, vegetable glycerin, and emulsifying wax. Melt everything
together iin a heat safe container either in the microwave, “double-
boiler” method, or crockpot. Put water into blender and ON LOW,
SLOWLY pour in the melted oil mixture. Add essential oils and pour
into storing container before it thickens. Store in fridge.
*Emulsifying Wax*
E wax.lets those two non-mixing substances, oil and water, get
together so that you can enjoy their combined properties.e-wax lets
you make an oil in water(o/w) emulsion(where water surrounds the oil).
Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient
name is often followed by the initials NF, indicating that it
conforms to the specifications of the National Formulary.
Emulsifying wax is created when a wax material(either a vegetable wax
of some kind or a petroleum-based wax is treated with a detergent
(typically sodium dodecyl sulfate or polysorbates), to cause it to
make oil and water bind together into a smooth emulsion.
from http://en.wikipedia.org/wiki/Emulsifying_wax
Beeswax - borax combination can be used to make a water in oil
solution(where oil surrounds the water).
Some basics on emulsions.http://en.wikipedia.org/wiki/Emulsion
Try these:
Hair Wash
1 part liquid castile soap per 2 parts infusion
For blondes use chamomile, for brunettes try sage infusion.
For oily hair use yarrow, lemon balm, thyme or lemongrass infusion.
For dry hair use chamomile, red clover, comfrey or chamomile.
*all hair types can use rosemary.
Facial toner
Infuse rosemary, lavender and mint for a refreshing facial toner.
Rose water
2 cups packed rose petals, 2 1/2 cups distilled water.
Simmer on LOW(crockopt is good for this), until water is reduced by
half. Strain into jar or bottle. Turn this into a facial toner by
adding 3/4 c witch hazel and 5-6 drops of glycerine for oily skin or
8-9 drops for dry skin.
OTHER RECOMMENDATIONS & TIPS:
Not going to use it all? Try freezing your infusions in ice cube
trays. Stays good for up to 3 months. Place ice cubes in a labled
ziplock and take out what you need.
Infuse herbs into other things such as vinegars, wines, even witch
hazel(good for facial toners).
Lemon Balm
Melissa officinalis
A member of the mint family, lemon balm is considered a “calming”
herb. It has been used for centuries to help heal wounds, treat
venomous insect bites and stings, induce relaxation and a sense of
well being, improve appetite and aid digestion. Lemon balm, known and
named for its fresh, lemony scent, has long been used as a culinary,
cosmetic and medicinal and magical herb.
Other Names:
Sweet Melissa, Sweet Balm, Balm mint, Bee balm, Blue balm, Garden
balm, Honey plant
Melissa gets its name from the Greek word for honeybee. Bee keepers
often rubbed(and in some cases, still do) the inside of a new hive to
prevent swarming and to induce the bees to return to the hives.
Lemon Balm, though often called Bee Balm, should not be confused with
another plant commonly called Bee Balm (Mondara dydima)
History, Mythology and Folklore Factoids:
A fairly complete history of the herb can be found at
http://www.herballegacy.com/Morrison_History.html
*Lemon Balm has been cultivated for the past two millennia.
*Native to southern Europe, western Asia, and northern Africa, but
now found world wide.
*The Greek physician Dioscorides wrote about it being used for
scorpions stings and insect and dog bites.
*Shakespeare mentions that Lemon Balm was strewn on the floor of a
room to freshen it in “The Merry Wives of Windsor”.
*Lemon balm included the U. S. Pharmacopoeia from 1840 to 1890.
*key ingedient in beverage developed by Carmelite monks, called
Carmelite Water.
Carmelite Water:
Dozens of modern recipes exist for Carmelite Water, a beverage and
medicinal elixir that was used as perfume, to calm the stomach or
clear the complection. Created by Carmelite monks and nuns, the exact
proportions of the original recipe remain unknown.
A perfume containing lemon balm, known as Carmelite Water, was in
high demand due more to practicality than the need to allure through
scent. Carmelite Water helped to cover the stench of unwashed bodies
as bathing was considered an “opening” for sinful thoughts due to
exposure of naked skin to the eyes of the bather. As most people of
that time period only bathed once a year, or in some cases once a
lifetime, the need for sweet smelling perfumed waters was very high.
Carmelite Water also covered the smell of disease (plague), death
(from plagues), and filthy living environments (attributors to
plague) so rampant at that period of human history.
The recipe for Carmelite Water was so prized that patents for it,
under the name `Eau de Melisse des Carmes’, were granted by Louis
XIV,XV, and XVI of France. This perfume patent was kept inviolate
secret by the Carmelite friars who made it. All that is known of the
patent recipe now is it was comprised of lemon balm flowers,
coriander seeds, angelica root, nutmeg, cinnamon, and cloves pounded
together and steeped in wine, (15) Carmelite Water was also used as a
internal and external remedy for just about all ailments suffered in
that period of history.
from http://www.herballegacy.com/Morrison_History.html
Carmelite Water
1 1/4 cups vodka
3 tablespoons dried angelica leaves, and stalks
3 tablespoons dried lemon balm leaves
1 tablespoon coriander seeds, bruised
1 nutmeg, cut into strips
2 tablespoons cloves
cinnamon sticks
1.Pour the vodka into a jar.
2.Add the remaining ingredients,cover tightly and shake.
3.Leave in a warm place for three weeks, shaking every day.
4.Strain into a sterilized bottle and store in a cool place. Use
within six months.
Botanical Description:
The root-stock is short, the stem square and branching, grows 1 to 2
feet high, and has at each joint pairs of broadly ovate or heart-
shaped, crenate or toothed leaves which emit a fragrant lemon odour
when bruised. They also have a distinct lemon taste. The flowers,
white or yellowish, are in loose, small bunches from the axils of the
leaves and bloom from June to October. The plant dies down in winter,
but the root is perennial.
from www.botanical.com
Cultivation:
Easily grown from seed sown in the spring or early fall, lemon balm
is a fantastic addition to the herb garden. Additionally, it can be
quickly established from root division and cutting(if fall planting,
be sure to do so in time for the plant to establish before the first
frost and mulch for the winter). Lemon balm is less invasive than
mint, but still requires attention to prevent it from spreading as it
does self-sow and spread. For a bushier, compact plant, trim sprigs
frequently. It prefers rich, deep and moist soil (pH 5-7.5) and
partial shade, though it will tolerate direct sunlight (but growth
will be adversely affected). If you are planting in large amounts,
the suggested spacing is 12-24 inches between plants as close spacing
results in the highest yields. Lemon balm is easily grown in a
container, for those with a lack of yard.
This herb can be easy to cultivate in United States Department of
Agriculture Plant Hardiness Zones 4 to 9. In zone 4, it needs winter
mulch and a well-drained sandy soil to survive. In zone 7, it can be
harvested at least until the end of November. It is moderately shade-
tolerant, much more so than most herbs. In dry climates, it grows
best in partial shade.
Harvesting, Preparation and Storage
Unlike other herbs which are at their best when the dew has dried off
them in the morning, Lemon Balm should be harvested in mid to late
afternoon when the oils are strongest.
Lemon balm can be harvested for fresh use once or twice a week and
leaves can be kept in the fridge for a few days, or be frozen.
Leaves should be handled delicately as they tend to bruise and turn
black. Hang sprigs to dry in dark cool place. Be sure to keep out of
moisture, as leaves are prone to browning and more susceptible to
mold. Store dried leaves in air tight container. The leaves lose
some of their flavour when dried.
Medical Properties:
Lemon balm is said to have mildly sedative, antibacterial,
carminative, mild anti-depressant, lowers blood pressure, anti-viral
properties, and lowers thyroid function.
Lemon Balm is most commonly used as an infused oil, essential oil
(though it is often fraudulently diluted with cheaper oils), or tea.
Medicinal Uses:
Studies have found Lemon Balm, in combination with other calming
herbs can reduce anxiety and promote sleep and that Lemon Balm can
improve mood, calmness and alertness. Other studies show that Lemon
Balm may help heal cold sores associated with herpes simplex virus
resulting in an improved appearance and faster healing time of the
lesion.
In a clinical study of 115 patients with herpes, a cream containing 1
percent dried lemon balm extract was applied by the patients as
needed five times daily for up to fourteen days until healing of
herpes lesions was complete. In 96 percent of the patients, lesions
were healed by day eight of the treatment, in 87 percent by day six,
and in 60 percent by day four. Unassisted healing usually takes ten
to fourteen days. A subsequent randomized, placebo-controlled, double-
blind study compared the effect of the same cream with a placebo.
Both physicians and patients judged the lemon balm cream superior to
the placebo; it was found, however, that treatment must be started
very early in the infection as accelerated healing was most
pronounced in the first two days.
From http://www.allnatural.net/herbpages/lemon-balm.shtml
Lemon Balm has been recommended for a variety of health problems.
Studies conducted in Germany propose that essential oil of Lemon Balm
acts upon the part of the brain governing the autonomic nervous
system and protect the cerbrum from excessive external stimuli; this
idea supports some of the claims that Lemon Balm might be of
assistance for patients with Alzheimer’s, attention deficit
hyperactivity disorder, and insomnia. Some evidence has also
suggested that Lemon Balm may be of use for patients with Graves
disease, a specific thyroid disorder that causes hyperthyroidism.
Active Components:
Primary chemical constituents of this herb include essential oil
(citral, linalool, eugenol, citronellal, geraniol, eugenol acetate,
and nerol), tannins, bitter principle, resin, tannins, polyphenols,
flavonoids, succinic acid, and rosmarinic acid.
Dosages:
Pediatric
Lemon balm may be used topically in children to treat cold sores. The
dosage would be the same as the recommendations for use in adults.
For internal use, adjust the recommended adult dose to account for
the child’s weight. Most herbal dosages for adults are calculated on
the basis of a 150 lb (70 kg) adult. Therefore, if the child weighs
50 lb (20 - 25 kg), the appropriate dose of lemon balm for this child
would be 1/3 of the adult dosage.
Adult
For difficulty sleeping, or to reduce stomach complaints, flatulence,
or bloating, choose from the following:
Tea: 1.5 - 4.5 grams (1/4 - 1 teaspoonful) of dried lemon balm herb
in hot water. Steep and drink up to 4 times daily.
Tincture: 2 - 3 mL (40 - 90 drops), 3 times daily
Capsules: Take 300 - 500 mg dried lemon balm, 3 times daily or as
needed.
Topical: Apply topical cream to affected area, 3 times daily or as
directed.
For cold sores or herpes sores, steep 2 - 4 teaspoonfuls of crushed
leaf in 1 cup boiling water for 10 - 15 minutes. Cool. Apply tea with
cotton balls to the sores throughout the day.
From http://www.umm.edu/altmed/articles/lemon-balm-000261.htm
*NOTE*
When making tea, don’t steep the leaves too long or it becomes bitter
and may cause headaches.
Contraindications:
No side effects or symptoms of toxicity have been reported with lemon
balm use. Even so, this herb should not be used by pregnant or breast-
feeding women. Also, lemon balm may interfere with sedatives and
thyroid medications if you either of these, you should consult your
health care provider before taking lemon balm.
Culinary Uses:
(lemon balm mojito)
*try adding to fruit salads.
*try adding lightly sautéed, shredded Lemon Balm leaves to freshly
steamed veggies *garnish with some fresh Lemon Balm leaves.
*tastes great with tarragon as a seasoning for lamb, poultry or fish
*great in homemade herb vinegars.
*freeze small leaves into ice cubes to serve in lemonade.
*combines well with allspice, bay leaves, mint, pepper, rosemary and
thyme.
*yummy in salads, herb butters, fruit drinks and sorbets, egg dishes,
custards, soups and casseroles.
*great in drinks..and in alcoholic drinks(lemon balm schnapps recipe).
Other Uses:
Supposedly the leaves are good for polishing wood.
* leaves make for a lightly astringent facial steam.
* great for potpourri.
* toss a few sprigs on the fire to perfume the air and keep away the
mosquitoes.
*makes a great herbal rinse for oily hair.
*crush the leaves, and rub them over exposed skin to deter mosquitoes.
*in puppies, use to clean discharging eyes and noses(use cotton swab
dipped in infusion).
Magical Properties:
Gender: feminine
Planet: Moon
Element: Water
Powers: Love, Success, Healing
Dieties: Venus, Jupiter, Diana
Other Correspondences: Chariot Card
Can be used in love spells and charms. According to Beyerl, it can be
used in rituals to the goddess Diana, as it was thought to have been
sacred to her. Lemon balm can also be used in as an ingredient or
substitute for related to lunar matters.
Recipes and Spells:
Lemon Balm-Apple Sorbet:
2 large apples, chopped
1 cup lemon balm leaves
2 cups water
1 cup honey
Juice of 2 lemons
Puree apples and lemon balm in a blender or food processor. Transfer
puree to a sauce pan. Add water and honey. Simmer over low heat until
thick and bubbly. Strain. Add lemon juice, stir briskly, and cool.
Place mixture in an ice cream maker and freeze. If you don’t have an
ice cream maker, freeze, then blend the mixture just before serving.
Garnish with fresh lemon balm sprigs, and serve with scones or tea
biscuits.
Lemon Balm Vinaigrette
3 Tbls. lightly flavored olive oil
1 tsp. chiffonade of fresh lemon balm
1/8 tsp. salt
1/16 tsp. fresh ground black pepper
2 Tbls. rice wine vinegar
Combine all ingredients just before using, for the freshest taste and
brightest color. Use as a salad dressing with baby lettuces and touch
of grated, aged Jack cheese, or toss with fresh steamed veggies(it’s
delicious with asparagus!).
Lemon Balm Pesto
2 cups fresh lemon balm
1/2 cup extra-virgin olive oil
3 or 4 cloves garlic
Blend all ingredients together in a food processor until chunky, but
not too well blended. Use to baste broiled or grilled fish or
chicken, or serve as traditional pesto over pasta. (See recipe
below.) Makes about 2 cups.
Roasted Lemon Balm Chicken
Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil
Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry.
Set sprigs aside. Chop two-thirds of the leaves, and combine with the
butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin
in several places and insert the herb butter underneath. Rub chicken
with salt, pepper, and garlic powder. Insert the remaining herb
sprigs into the cavity of the chicken. Place breast-side-down in a
roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20
minutes longer. Makes 4 to 6 servings.
Lemon Astringent
Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel
Combine the ingredients in a jar with a tight-fitting lid. Allow to
steep for 1 week. Strain. Use 1 teaspoon per application with a
cotton ball. Refrigerate if you wish.
Lemon Balm Mojitos
1 sprig fresh lemon balm leaves (About 5 leaves)
1 teaspoon sugar
1 1/2 ounces rum
1 1/2 ounces lime juice
top with Sprite or tonic water
1. Put the lemon balm and the sugar in a short glass, and muddle
until well mushed together.
2. Add the shot of rum, a squeeze of lime, and fill the glass with
tonic water. Add ice and stir gently. Garnish with a lime or lemon
balm sprig.
Garlic Elixir
Keep Garlic Elixir on your First Aid shelf, to ease sore throats and
bolster your immune systems.
Or sometimes, just take a dropperful because it tastes so good!!
To make your own Garlic Elixir, follow these easy steps:
1. Break apart the individual cloves (leaving the skins on is fine)
and roughly chop the garlic with a knife or chop them up minimally in
a food processor.
2. Fill whatever size jar you want to use two-thirds full of the
chopped garlic.
3. Mix together your vinegar and honey at a 1:3 ratio of honey to
vinegar (we use organic, raw apple cider vinegar and raw honey). If
your honey is too thick to mix, warm it in a saucepan over low heat
until it becomes liquidy thin.
4. Pour the honey-vinegar mixture over the garlic until the jar is
full. Use a plastic lid or cover the mouth of the jar with wax paper
before securing the lid (the vinegar tends to rust metal lids).
5. Tend your brew every couple of days for the first week, then once
a week after that. Poke it with a spoon to release air bubbles, then
top it off with the vinegar.
6. After 6 weeks, strain out the garlic and enjoy - just in time to
prepare your immune system for the shift to autumn!
From redmoonherbs.com
Pumpkin Face Mask - Rich In Vitamins A, C, and Zinc
Adapted from Lipman World, newsletter, Issue 2: Volume 1 2004,
www.lipman world.com
Pumpkin makes an excellent facemask ingredient for all skin types,
especially environmentally damaged or sensitive skin. High in Vitamin
A (skin healing), C (anti0oxidant) and Zinc, the pumpkin soothes,
moisturizes and acts as a carrier, assisting the other mask
ingredients to absorb deeper into the skin and intensifying the
results.
Give your skin this healing mask for a healthy glow!
Pumpkin Pie Face Mask
22 teaspoons fresh )or canned) pumpkin, cooked and pureed (see above
for benefits)
one-half teaspoon honey (humectant, regenerative) one-quarter
teaspoon milk
(or soymilk)(alpha hydroxyl acid, enzymes digest skin cells)
Optional Ingredients
For Dry Skin one-quarter teaspoon heavy whipping cream (moisturizing;
alpha hydroxy acid)
-or-
one-half teaspoon brown sugar (exfoliates, moisturizes, alpha
hydroxyl acid)
For Oily Skin
one-quarter teaspoon apple cider (tonic action promotes skin
circulation; alpha hydroxyl acid; regulates pH).
-or-
one-quarter teaspoon cranberry juice (high in antioxidants critically
important to the utilization of essential fatty acids to maintain
balanced, nourished skin.
Combine the ingredients for your facemask. Mix gently and apply to
your face avoiding the eye area. Rest and relax for 10-15 minutes
while your pumpkin pie facemask gently exfoliates, nourishes and
conditions your face. Rinse with warm water and apply the appropriate
moisturizer for your skin type.
Kale is featured at EattheSeasons.co.uk this week. It is in season in our
neck of the woods too. Some friends dropped by the other day, and she
brought us a sizeable plastic bag full of very nice kale.
I grew White Russian kale earlier this year, and it was lovely.
http://www.highmowingseeds.com/organic-white-russian-kale-seeds.html
I tried to grow Tuscan kale too, but I made the mistake of putting it in a
large container with the White Russian. The White Russian totally crowded
out the Tuscan kale - I won’t do that again.
Info, recipes, etc.: http://eattheseasons.co.uk/Archive/kale.htm
Pat
— northern Pennsylvania
Website: www.meadows.pair.com/articleindex.html
“Rats and roaches live by competition under the laws of
supply and demand. It is the privilege of human beings to
live under the laws of justice and mercy.” - Wendell Berry
http://groups.yahoo.com/group/healthycheapcooking/
Sandra’s Cream Taco Casserole
12 corn tortillas
2 T. corn oil, heated
Salt
1 onion, finely chopped
1 1/2 cups light cream or half and half
4 oz. diced green chilies
1/2 cup taco sauce
Butter
3 cups cooked, diced chicken
8 oz. sharp cheddar cheese, grated
Dip tortillas in hot oil just enough to soften. Drain and cool on paper towels or paper bag. Salt tortillas and tear into quarts. Set aside. Sauté chopped onion in remaining oil. Add the cream...skim milk will never give the desired satiny sauce...and stir over low heat 5 minutes. Add chilies and taco sauce and stir to blend. Have ready a buttered 2 quart casserole. Layer into it the torn tortillas, chicken, sauce, and cheese, in that order. Bake, uncovered, about 45 minutes at 350. Serves 6
Source:Arizona Highways Heritage Cookbook
[I have made this many times, fantastic with a pot of beans, and it freezes well....
granny]
Mexican Spoon Bread
1 can cream style corn, 16 oz
3/4 cup milk
1/3 cup vegetable oil
2 eggs
1 cup yellow cornmeal
1/2 t. baking soda
1 t. salt
1 can chopped green chilies, 4 oz
2 cups shredded longhorn cheese or Cheddar cheese
Combine the corn, milk, oil, eggs, cornmeal, baking soda and salt in mixer bowl. Beat until well mixed. Pour 1/2 of the mixture into a buttered 1 1/2 quart casserole. Sprinkle green chilies and 1 cup of the cheese over the corn mixture. Spoon the remaining corn mixture over the cheese. Top with remaining cheese. Bake t 400 for 45 minutes or until puffed and golden. Serves 4.
source: Reflections Under the Sun
From the All_Easy_Cookin_ Recipes group...
~~~~~
Veg All Soup
2 tbsp. butter
1 c. diced onion
1 c. shredded cabbage
2 c. water
1 (16 oz.) can Veg-all mixed vegetables, drained
2 (14 1/2 oz.) cans stewed tomatoes
2 tbsp. chopped parsley
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. black pepper
Melt butter in large pan. Stir in onion and cabbage. Heat 2 minutes. Add water; cover and simmer 10 minutes. Stir in Veg-all, tomatoes and seasonings. Simmer 10 minutes. 6 servings.
Halloween decorating?
I made a huge spider web in my back yard with just a ball of string and a couple of hooks
check it out here: http://craftside.typepad.com/
It was easy and looks great!
Stef
http://sweatersurgery.blogspot.com/
http://www.crafttvweekly.com/
(\__/)
(=’.’=) This is Bunny. Copy and paste Bunny into your
(”)_(”) signature to help him gain world domination.
She has interesting books at the craftside site.
LOL, she even made a spider to go with the web, what fun.
And she is making paper mache bowls. And skulls.
LOL, this site just keeps loading, so give it time to load and it is full of ideas.
granny
Black Russian Pie
1 cup cream filled Oreo crumbs (14 cookies)
24 lg. marshmallows (or 2-1/2 cup sm. marshmallows)
1/3 cup Kahlua
1 cup whipping cream
2 Tbs. butter, melted
1/2 cup cold milk
Pinch of salt
Combine cookie crumbs and butter in 8-inch pie pan. Mix well and press
firmly over bottom and sides. Place in freezer. Melt marshmallows with
milk in microwave, stirring occasionally. Place in freezer to thicken.
Stir in Kahlua. Beat cream until stiff and fold into mixture. Spread
in pie crust. Chill 30 minutes. Freeze, if need be
Dorie
http://groups.yahoo.com/group/PantryKitchenGourmet_FreezerRecipes/
Cooking for the freezer:
Originally posted on October 12, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/81872
Chicken Mini Session.... #2
Recipes for: Chicken Enchilada Casserole, Chicken Firecrackers, Chicken &
Mushroom Crepes, Peanut Chicken, Tato Boats
Chicken, 5 pounds frozen chicken breasts
1 cup 2% milk
2 1/2 cups chopped onion
3 cups shredded cheddar cheese
1 1/2 cups diced celery
8 French rolls
4 cups chicken broth
1/4 cup cilantro leaves
2 cloves garlic
10 to 12 potatoes
1 1/2 pounds mushrooms
2 eggs
Non-pershible, canned or frozen
1 cup corn kernels
1 cup frozen petite peas
Tortilla chips
42 ounces diced tomatoes
1/2 cup mayonnaise
2 3/4 cup uncooked rice
creamy peanut butter
1 bottle BBQ sauce
1 cup flour
Seasonings and spices
curry powder
lemon juice
salt and pepper
ground cumin
cinnamon
thyme
white pepper
To cook chicken: Place frozen chicken breasts in large pan, just barely
cover with water. Add 1/2 pound carrots, cut into pieces, 2 onions, 2-3
stalks celery, and 2 T chicken bouillon. Bring to boil, reduce heat and
simmer 20-30 minutes. Allow to cool. Remove chicken and dice. Remove
veggies and puree and return to broth.
#1 Chicken Enchilada Casserole (6 servings)
Layer 3 cups diced cooked chicken, 1 cup corn kernels, 1 chopped onion and
28 ounces diced tomatoes. Freeze. On cooking day, thaw, top with tortilla
chips. Cover with foil and bake 45 minutes at 350. Uncover and sprinkle
with cheese. Bake another 10 minutes.
#2 Chicken Firecrackers (8 servings)
Combine 2 cups diced cooked chicken, 1 cup diced celery, 1/4 cup toasted
slivered almonds, 1 T diced onion, 1/2 cup mayonnaise, 1 t sale, 1/8 t
pepper, 1/4 pound grated cheddar cheese. Cut “V” shaped opening in tops of
8 French rolls, scoop out center and fill with chicken mixture, replace
tops. Wrap each in foil with twisted ends. Freeze. To serve, thaw and
heat in 325 oven for 30 minutes
#3 Chicken & Mushroom Crepes (4 servings)
Crepes: In blender combine 1 cup milk, 3/4 cup flour, 2 eggs and 1/8t salt
and process until smooth; let stand for 15 to 20 minutes. Lightly spray an 8
inch nonstick skillet with nonstick cooking spray and heat. Pour 1/8 of
patter into skillet and quickly swirl batter so that iti covers entire
bottom of pan; cook over medium-high heat until edges and underside are
dry. Carefully turn crepe over; cook other side briefly just to dry, about
30 seconds. Slide crepe onto a plate and let cool. Repeat process 7 more
times. To freeze: stack cooled crepes, using 2 sheets of wax paper between
each to separate; store in zip-lock freezer bag. Filling: In 2 qt sauce pan,
saute 1/2 c onion in margarine until softened, add 1 cup sliced mushrooms
and saute for 3 mintues; add 3 T flour and cook, stirring constantly, for 3
minutes longer. Remove pan from heat and gradually stir in 1 1/2 cups
chicken broth, return to heat and bring to boil. Reduce heat and let simmer
for 5 minutes. Add 1 cup chicken, 1/2 t salt, 1/2 t thyme, and 1/4 t
white pepper and simmer 3 minutes longer; stir in 1 cup peas and cook until
tender, about 3 more minutes. Let cool and divide into freezer bags. To
assemble and serve: Preheat oven to 400. Spoon filling into crepes and roll
up, placing in baking dish sprayed with nonstick cooking spray, seam side
down and bake ubtil heated through and crepe is browned., 15 to 20 minutes.
#4 Peanut Chicken (4 servings)
Drain 1 14 ounce can diced tomatoes, reserving juice. In blender on high
speed blend tomato juice, 1/4 cup peanut butter, 2 cloves garlic, 1/2 t
salt, 1 t ground cumin and 1/4 t cinnamon until pureed. In sauce pan add 2
cups cooked diced chicken, tomatoes and peanut butter mixture. Heat to
boiling. Cool. Freeze in baggies.
#5 Tato Boats (10 to 12 servings)
Bake 10 to 12 potatoes at 400 for 45 minutes or until soft. Slice off top
and scoop out “meat” leaving approximately 1/8 inch meat inside skins.
These are your boats. (You can use the meat to make mashed potatoes and
freeze for other meals.) In medium bowl, combine 2 cups cooked diced chicken
and 1/2 cup BBQ sauce. Put the chicken mixture in the sauce. In same bowl,
combine 12 ounces sliced mushrooms with 1/4 cups BBQ sauce. Put on top of
chicken in boats. Pour remaining sauce over boats. Wrap in foil and
freeze. To serve: thaw, bake in 200 degree oven for 20 minutes or until
mushrooms are cooked. Remove foil, sprinkle on shredded cheddar cheese and
bake until cheese is bubbly.
Note: Other suggestions were to substitute other veggies for the mushrooms
or omit them or omit the BBQ sauce and use ranch dressing.
Originally posted on August 11, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/77158
Meatloaf Mini Session
Fresh:
8 pounds ground beef
2 cups chopped onion
6 eggs
1 cup milk
1/2 cup parmesan cheese
1 cup mozzarella cheese
1 1/2 cup shredded cheddar cheese
12 ounces bacon
4 medium mushrooms
1/4 cup evaporated milk
6 ounces shredded Swiss cheese
1/2 cup grated carrots
2T fresh parsley
Non-Pershiable or Frozen:
1 1/4 cup crushed saltine crackers
12 ounces mushroom gravy
8 ounces pizza sauce
1/2 cup corn flake crumbs
8 ounces frozen hash browns
2 packets onion mushroom recipe soup mix
3/4 cup fresh bread crumbs
2 cups herb stuffing mix
1 can cream of mushroom soup
Seasonings and Spices:
1/4 cup ketchup
oregano
horseradish
seasoning salt
salt and pepper
#1 Pizza Meatloaf (8 servings)
Combine 2 eggs, 3/4 cup pizza sauce, 1 cup saltine crumbs, 1/2 cup parmesan
cheese, 1/4 cup mozzarella cheese, 1/2 cup chopped onion, 1 t seasoning
salt, 1 t oregano, 1/4 t pepper and mix. Add 2 pounds hamburger meat and
mix well. Form into 1 (or more) loaf shapes and freeze. On cooking day,
thaw, bake at 350 for 40 to 50 minutes. Drain. Top with 1/4 pizza sauce
and 1/4 cup mozzarella cheese. Bake 10 minutes. (Note: if you divide this
into more than one meal, you’ll need extra pizza sauce and mozzarella
cheese.)
#2 Salisbury Steaks (4 servings)
Combine 1 pound beef, 1/3 cup chopped onion, 1/3 cup saltine cracker crumbs,
1 egg, 2 T milk, 1 T horseradish sauce, 1/4 t salt, 1/8 t pepper and mix
well. Shape into 4 patties. Flash freeze and store in ziplock baggies. On
cooking day, thaw, brown, cover with 12 ounce jar of mushroom gray, simmer
until meat is cooked.
#3 Bacon Mushroom Swiss Meatloaf (6 to 8 servings)
Brown 12 ounces of bacon. Chop 4 medium mushrooms and 1 small onion. Mix 1
1/2 pounds beef, 1 egg, 1/4 cup evaporated milk. Add chopped mushrooms and
onion, 6 ounces shredded Swiss cheese and crumbled bacon. Add 1/3 cup corn
flake crumbs. Mix well. Shape into one or more loaf sections and freeze.
On serving day, thaw and bake at 350 for about an hour.
#4 Surprise Meatloaf (6 servings)
In medium skillet heat 1 T vegetable oil and cook 8 ounces of thawed frozen
hash browns, 1/4 cup chopped green pepper and 1/4 cup chopped onion, about 7
minutes. Cool slightly, stir in 3/4 cup shredded cheddar cheese. In medium
bowl combine 1 packet onion-mushroom recipe soup mix, 1/2 cup water, then
add 1 1/2 pounds beef, 3/4 cup fresh bread crumbs, 1 egg, 1/4 cup ketchup.
Shape 1/3 beef mix into a rectangle, top with potato mix, cover with
remaining beef mix, shaping into a loaf and sealing edges. Freeze in pan.
On cooking day, taw, bake at 350 for about 1 hour. Serve with onion
mushroom, cheese gravy.
Gravy: In medium sauce pan combine 1 packet onion mushroom soup, 2 T flour,
stir in 1 3/4 cup water, blend until smooth. Bring to boil, reduce heat,
stir in 1/2 cup shredded cheddar cheese. Simmer, stirring frequently for
about 5 minutes.
#5 Stuffed Meatloaf (8 servings)
Combine 1 1/2 cups herb-seasoned stuffing (crushed), 1/2 cup grated carrot,
2 T chapped fresh parsley, and 1/4 cup water, set aside. Combine 1/2 cup
stuffing, 2 pounds beef, 1/2 cup cream of mushroom soup, 1 egg, 1/3 cup
chopped onion and 1/2 t salt. Shape into 12 x 9 inch rectangle on a sheet
of plastic wrap. Spread with stuffing mix leaving 1 inch border around the
edges. Roll up jelly roll fashion, using plastic wrap for support. remove
plastic warp. Place seam side down. Freeze. to serve: thaw, bake at 350
for 1 hour. serve with ketchup.
Originally posted on August 6, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/76374
Favorite Chicken Dishes, Mini Session
Recipes for:
Chicken Chowder
Chicken Tetrazzini
Chicken Enchiladas
Chicken Pot Pie
Chicken Rice/Broccoli/Cheese Casserole
Fresh
5 pounds frozen chicken breasts
1/2 pound carrots
5 stalks celery
6 onions
2 cloves garlic
5 cups chicken broth
4 bacon slices
1 1/2 cups diced potatoes
1/2 cup half and half
3 3/4 cups grated cheese - Jack or Cheddar or mix of two
8 ounces Velveeta, light
9 Tbs. margarine
2 3/4 cups milk
1 1/2 cup sour cream
16 8” round flour tortillas
1 cup sliced mushrooms
Canned or Frozen
1/2 cup whole-kernel corn
16 oz dry spaghetti
1 10 3/4oz can cream of mushroom soup
5 10 3/40z can cream of chicken soup
2 cans diced tomatoes
1 large jar salsa (optional)
10 oz. mixed veggies
20 ounces frozen broccoli
1 1/3 cup baking mix
1 cup uncooked brown rice
Seasonings and spices
salt and pepper
Pinch ground mace
1 taco seasoning packet
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon curry powder
To cook chicken: Place frozen chicken breasts in large pan, just barely
cover with water. Add 1/2 pound carrots, cut into pieces, 2 onions, 2-3
stalks celery, and 2 T chicken bouillon. Bring to boil, reduce heat and
simmer 20-30 minutes. Allow to cool. Remove chicken and dice. Remove
veggies and puree and return to broth.
#1 Chicken Chowder (5-6 servings)
Sauté 4 slices bacon until mostly cooked. Add 1 onion, finely chopped,
sauté 5 minutes or until softened. Add 2 stalks celery, 1 1/2 cups diced
potatoes, 1/2 cup corn and 1 1/2 cups broth. Bring to boil, reduce heat.
Cover; simmer 15 minutes. Add 1 cup cooked, diced chicken, cook 5 minutes
longer. Season with salt, pepper, and mace. Cool. To Freeze: Pour cooled
chowder into a zip-lock bag. Thaw overnight in refrigerator. Place chowder
in saucepan over medium heat. Bring to boil, stirring occasionally. Simmer
5 minutes. Stir in 1/2 cup half and half; heat but do not boil. Serve with
bread.
#2 Chicken Tetrazzini (8 servings)
Cook 16 ounces spaghetti as directed until al dente; drain. Sauté 1 1/2 cups
diced onions in 3 T margarine. Mix onions and 1 can cream of mushroom soup,
1 can cream of chicken soup, 1 soup can milk, 3 cups grated Monterey or
Cheddar cheese, 3 cups cooked diced chicken with spaghetti in a large bowl.
Put mixture in baggies and freeze. To prepare for serving, thaw Tetrazzini
and put in a baking dish. Bake uncovered in a preheated 350* oven until
bubbly, about 30-40 minutes.
#3 Chicken Enchiladas (14 to 16 servings)
Melt 1 T butter in skillet, add 1 onion, finely diced, and cook until
tender, add 3 cups cooked diced chicken, 1 can diced tomatoes, drained, (or
1 jar salsa) and taco seasoning packet. In small bowl mix together 1 1/2
cup sour cream and 2 can cream of chicken soup. Add small amount of soup
mixture to chicken, you want to make the chicken mixture nice and moist.
Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll
tightly. Spread a little of soup mix on bottom of pan. Put tortillas in
and spread remaining soup mix on top. Sprinkle with cheese. Freeze. To
serve, thaw and bake at 350 for 25 minutes. (Note: you can roll the chicken
mixture in the tortillas and freeze and mix 1/2 cup sour cream and 1 can
cream of chicken soup for each 6 enchiladas you prepare on cooking day.)
#4 Chicken Pot Pie: (6 servings)
In large bowl combine 10 ounces mixed veggie and 2 cups cooked chicken.
Stir 1 can cream of chicken soup, 1 cup chicken broth, and 1/4 t pepper in a
bowl; mix well and add to chicken and veggie mixture. Freeze in ziplock
baggie. On cooking day, thaw mixture, pour into 2 quart baking dish and mix
1 1/3 cup bisquick, 5 T melted margarine and 1 1/4 cups milk and pour over
top. Bake at 400 for 35 to 40 minutes (until top is browned).
#5 Chicken/Broccoli/Cheese and Rice Casserole (8 servings)
Cook 1 brown rice as directed on box, except sub. broth for water. Add 8
ounces Velveeta cheese, stir to melt, then add 1 can cream of chicken soup,
1 bay leaf, 1/2 t basil, 1/2 t curry powder, 2 cups diced chicken and salt &
pepper to taste. Steam 20 ounces frozen (thawed and drained) broccoli, 1
cup sliced mushrooms, 1/2 cup chopped onion in broth until slightly tender,
(I then chop veggies in the food processor). Combine with rice mixture.
Cool and pour into freezer bags. To serve: Thaw, pour into casserole dish,
bake 350 25-30 minutes, top with grated cheese bake 10-15 more minutes.
Originally posted on July 30, 2001 at
http://www.suite101.com/article.cfm/freezer_cooking/75645
Recipes for: Beef Strognoff Shepherd’s Pie Pinata Soup Taco Twist Casserole
Beef Tetrazzini Baked Spaghetti
Hamburger Mini Session.....
Fresh:
6 lb. ground beef
2 1/2 cups sour cream
1/4 cup milk
2 cup grated cheddar cheese
1.5 cups grated mozzarella cheese
1 lb. carrots
1.25 lbs. onions
1/2 lb. celery
6 garlic cloves
16 potatoes
Non-perishable (canned or frozen):
2 (4oz) cans sliced mushrooms
2 can cream of mushroom soup
3 cans cream of chicken soup
2 (16oz) cans diced tomatoes
2 jars prepared spaghetti sauce
31 ounces tomato sauce
1 (10oz) pkg. frozen broccoli
2 (10oz) pkg. frozen mixed veggies (I use peas and carrots)
26 ounces frozen corn
1 can cream corn
16 ounces cheese whiz
1 taco seasoning packet
8 ounces corkscrew pasta
8 ounces Broad Noodles
1.5 pound spaghetti
Seasoning and Spices:
catsup
margarine
chili powder
salt and pepper
Italian Seasoning
Basic Beef Mixture...
Cook 6 pounds ground beef (I use 4 lbs. ground beef and add 2 cups dry TVP,
reconstituted, after browning) with the 1/2 pound celery, 1 pound carrots, 1
pound onion, and green peppers until beef is no longer pink. Drain grease.
Add 1 tsp. salt, 1+1/2 tsp. black pepper. Divide into 6 portions. While
the beef is cooking, peel and boil 8 potatoes for mashed potatoes. Start
water boiling for spaghetti noodles.
#1 Beef Stroganoff (4-5 servings)
Take 1/6 basic beef mix, heat then stir in 2 T flour, 1 t salt, 1 clove
garlic, 1/4 t pepper and 4 oz canned mushrooms. Cook, stirring constantly,
for 5 minutes. Stir in cream of mushroom soup. Heat to boiling, stirring
constantly, then reduce heat and simmer uncovered for 10 minutes. Allow to
cool and place in freezer container or bag and freeze. To serve, thaw
Stroganoff in refrigerator over night. Heat Stroganoff, then add 1 cup sour
cream, till just warmed. Serve over hot rice or pasta
#2 Shepherd’s Pie (10 servings)
Mix 1/6 basic beef mix, 2 cans cream of chicken (or mushroom) soup, mixed
veggies, creamed corn and corn in bowl. Pour into casserole dish(es). Mash
potatoes with margarine, salt & milk; Use to top beef mixture. Can be frozen
at this point. (Note: you can freeze the filling and the potatoes in
separate ziplock baggies and combine in casserole dish on cooking day.)
Bake at 350 for 25 minutes or until bubbly.
#3 Pinata Soup (6 servings)
Combine 1/6 basic beef mix, 30 ounces diced tomatoes with liquid, 16 ounces
whole kernel corn, 16 ounces tomato sauce, 2 t chili powder. Divide into
freezer bags, remember skimpy servings. To serve: Thaw, put in large sauce
pan and add 1/4 cup water per serving, bring to boil, simmer 15 minutes.
#4 Taco Twist Casserole (6 servings)
Combine 1/6 basic beef mix, 1 packet taco seasoning mix, and15 ounces tomato
sauce in pan. Bring to a boil and remove from heat. Combine 8 ounces cooked
corkscrew macaroni, 1/2 cup cheddar cheese and 1/2 cup sour cream and place
on bottom of 6x10 inch baking dish. Top with meat mixture and remaining
cheese. Freeze. To serve: Thaw, bake at 350 for 30 minutes.
#5 Beef Tetrazzini (6 servings)
Combine: 1/6 basic beef mix, 1/4 cup milk, can cream of mushroom soup,
package frozen
broccoli, 1 cup grated cheese, 1 tsp. Italian seasoning and 1 pound cooked
spaghetti noodles. Freeze in freezer baggies. Heat through on stove top for
15-20 min.
#6 Baked Spaghetti (makes 8 servings)
1/6 basic beef mix, 16 oz. cheese whiz, 8 oz. sour cream, 1 lb. dry
spaghetti noodles— mix together while noodles are hot then add 48 oz. jar
prepared sauce— divide into casserole dishes and top with cheese. Or
divide into ziplock baggies and freeze. Thaw (pour into casserole dish if
needed) and top with mozzarella. cheese and bake.
This one is gluten free, however, if you are not allergic to gluten you can
substitute any flour.
* Exported from MasterCook *
Chicken a la King Meal Packets, Gluten Free
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Freezer To Crockpot
Gluten And Soy Free
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
12 slices bacon — diced
1 1/2 cups onion — chopped
3 cans mushroom stems and pieces — reserve liquid
1 1/2 cups flour — gluten free
1 tablespoon salt
3/4 teaspoon pepper
1 1/2 quarts half and half
1 quart chicken broth
3 cups peas and carrots, frozen
1 1/2 quarts chicken — cooked and diced
Dice the bacon and fry in pan, add mushrooms (reserving liquid) and onion.
Cook until onion is tender and bacon cooked. Add salt, pepper and flour,
stirring constantly until well mixed.
Remove from heat. STir in half and half, chicken broth and reserved
mushroom liquid. Heat to a boil, stirring constantly for one minute. Add
chicken and still well. Allow to cool and stir in peas and carrots.
Divide into meal size portions freeze flat in ziplock baggies.
Can be cooked in the crockpot.
Can be served with rice for a gluten free meal, biscuits for others.
Waikiki Meatballs.. Crockpot packets
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Freezer To Crockpot
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
96 meatballs
1/2 cup cornstarch
2 cups brown sugar, packed
1/4 cup soy sauce
1 1/3 cups vinegar
4 cans pineapple chunks in juice — reserve juice
Divide the meatballs into 4 meal sized portions and put into 4 freezer bags.
In large sauce pan, mix cornstarch and brown sugar. Stir in pineapple
juice, vinegar and soy sauce until smooth. Cook over medium heat until
mixture thickens. Cool and divide into 4 freezer bags.
Divide the pineapple chunks into 4 freezer bags and freeze.
Into 4 large freezer bags add one bage of meatballs, sauce and pineapple
packet and store into freezer.
To cook: Thaw overnight in the refrigerator, put the meatballs in the
crockpot and add the sauce. The sauce will be thick and gelatin like, it
will thin and melt as it cooks. Cook on low for about 4 hours. Add the
pinapple chunks and stir well.
Serve over rice.
Crockpot Swiss Steak Meal Packets
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Freezer To Crockpot Egg, Soy And Gluten Free
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
64 ounces cube steaks — 4 oz/person/meal
4 large onion
4 cans tomatoes, canned — use diced ones
salt and pepper
Worcestershire sauce
Salt and pepper each of the cube steak patties. Place 4 patties in each
bag, slice an onion and put the slices in the same bag. Open the can of
tomatoes and add several dashes of Worcestershire sauce and then pour into
the bag. Freeze flat.
To cook, thaw overnight in the ‘fridge, pour into crockpot and cook on low
for 4 to 5 hours.
Note: I usually add a small can of mushrooms to this. My husband and kids
won’t eat the tomato mixture and I like it best with mushrooms in it. If
your family likes the tomatoes, you may want to use a larger can of diced
tomatoes or two cans per packet.
1. Puerto Rican Chicken With Rice
Posted by: “*~Tamara~*”
Puerto Rican Chicken With Rice
4 tablespoons olive oil
1 whole chicken, cut into 8 pieces
1 large onion, chopped
1 green pepper, chopped
2 tablespoons capers
1/4 cup olives, small, pimento stuffed
1 cup tomato sauce
1 tablespoon oregano
1 teaspoon red pepper flakes or more
3 cloves garlic, minced
3 cups rice, long grain
4 1/2 cups chicken stock
1/2 cup parsley, chopped
1/2 cup peas, cooked
3 tablespoons pimiento, chopped
In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes.
Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic and cook for another 4 or 5 minutes.
Add the rice and stir the mixture well. Add the chicken stock and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.
Garnish with the peas and pimento and serve.
Serves 6
________________________________________________________________________
________________________________________________________________________
2. Hungarian Chocolate Cake - {Rigo Jansci}
Posted by: “*~Tamara~*”
Hungarian Chocolate Cake - {Rigo Jansci}
Chocolate Sponge;
8 ounces semisweet chocolate
6 eggs
3/4 cup sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon water
1/2 cup Dutch processed baking cocoa
Cocoa Whipped Cream Filling;
1/4 cup unsweetened cocoa
1/2 cup confectioners’ sugar
2 cups heavy cream
Raspberry and apricot preserves
Ganache Frosting;
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons pailettes de feuilletine, optional
1 tablespoon cocoa nibs, optional
Preheat the oven to 375 degrees. Line a 10 1/2- by 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray.
In a dry bowl, melt chocolate over barely simmering water.
Whisk the eggs and sugar until they hold a ribbon shape for 2 seconds.
Whisk in the Coffee mixture. Sift, then fold in the cocoa. Fold in the melted chocolate.
Spread in the prepared pan and bake for 9 minutes until set. Let cool.
Meanwhile, make the filling. Sift the cocoa and confectioners’ sugar into the cream and whip to the consistency of shaving cream.
Divide the sheet cake in half. Lightly spread one layer with apricot preserves.
Spread on the whipped cream. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream.
Refrigerate.
Make the Ganache: Put the chocolate in a small bowl.
Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate.
Working from the center out, gently stir with a whisk to melt and blend.
Continue stirring until smooth. Stir in the feuilletine and nibs. Pour over the cake.
Allow cake to chill in the refrigerator for 30 minutes, until chocolate is set.
Yields 10 squares.
________________________________________________________________________
________________________________________________________________________
3. Spicy Thai Shrimp Soup
Posted by: “*~Tamara~*”
Spicy Thai Shrimp Soup
1 tablespoon vegetable oil
1 pound medium raw shrimp, peeled and deveined, shells reserved
1 jalapeno pepper,* cut into slivers
1 tablespoon paprika
1/4 teaspoon ground red pepper
4 14 oz. each cans reduced-sodium chicken broth
1/2 inch strip each lemon and lime peel
1 15 oz. can straw mushrooms, drained
juice of 1 lemon
juice of 1 lime
2 tablespoons reduced-sodium soy sauce
1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
1/4 cup fresh cilantro
Heat wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeno pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.
Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes.
Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.
Serves 8.
This great group is owned by *~Tamara~*
http://groups.yahoo.com/group/world-recipe-fiesta/