Wednesday, June 29, 2005

Flag Cake for the 4th of July





2 pints of strawberries 1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)1 1/3 C of blueberries 1 tub of whipped topping




Serves 12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve

Tuesday, June 28, 2005

Fruit Sundae

Here is a delicious Fruit Sundae. Layer fresh fruit with layers of whipped yogurt. Top with a strawberry or grape or any favorite fruit. Low in calories, low in fat, spectacular looking, and very satisfying.

Wednesday, June 22, 2005

LEMONADE--HOMEMADE

Lemonade - it doesn't get any better-HomemadeCombine 2 cups lemon juice, 4 tsp. grated lemon rind, 1-1/2 cups white sugarKeep in a covered glass container in the refrigerator. To serve - Use 1/4 cup of the above syrup for each glass. Fill the glass with ice cubes and water. Add a lemon slice on the side of the glass for that added "tart" taste.

Monday, June 20, 2005

BLACK BEAN, CORN AND GREEN CHILE QUESADILLAS

BLACK BEAN, CORN AND GREEN CHILE QUESADILLAS
Serve these quesadillas while relaxing on your patio on a perfect summer evening. If using a skillet on the grill to finish the quesadillas, make sure the handle is heat-resistant. Otherwise, finish them on the stovetop. Serve the quesadillas with your favorite salsa, guacamole and/or sour cream.
2 medium ears corn2 Anaheim or New Mexico chiles1 (15-oz.) can black beans, drained, rinsed1/4 cup thinly sliced green onions
1 red jalapeño chile, veins and seeds removed, minced1 tablespoon lime juice1/2 teaspoon salt4 (10-inch) flour tortillas2 cups (8 oz.) shredded Monterey Jack cheese
1. Heat grill. Remove silk from corn, leaving husks intact. Place corn and Anaheim chiles on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Grill chiles 8 to 10 minutes or until charred on all sides, turning frequently. Place in paper bag; let stand 5 minutes to loosen skins. Grill corn 12 minutes or until tender, turning frequently. Remove from grill; cool.
2. Remove husks from corn. With sharp knife, remove kernels from cob; place in medium bowl. Scrape skins from chiles; remove veins and seeds. Chop chiles; place in bowl with corn.
3. Add beans, onions, jalapeño chile, lime juice and salt. Spread mixture evenly over half of each tortilla; sprinkle with 1/2 cup of the cheese. Fold tortilla over filling.
4. Heat large skillet or griddle until hot on gas grill over medium-high heat, on charcoal grill 4 to 6 inches from medium-high coals or on stove over medium-high heat. Add tortillas; cook 8 minutes or until browned, turning once. Cut into quarters.
8 servings

Sunday, June 19, 2005

FOOD BREAK FOR FATHER'S DAY WISHES

HAPPY FATHER'S DAY DADDY---I MISS YOU!!!
Father's Day, contrary to popular misconception, was not established as a holiday in order to help greeting card manufacturers sell more cards. In fact when a "father's day" was first proposed there were no Father's Day cards!
Mrs. John B. Dodd, of Washington, first proposed the idea of a "father's day" in 1909. Mrs. Dodd wanted a special day to honor her father, William Smart. William Smart, a Civil War veteran, was widowed when his wife (Mrs. Dodd's mother) died in childbirth with their sixth child. Mr. Smart was left to raise the newborn and his other five children by himself on a rural farm in eastern Washington state. It was after Mrs. Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent.
The first Father's Day was observed on June 19, 1910 in Spokane Washington. At about the same time in various towns and cities across American other people were beginning to celebrate a "father's day." In 1924 President Calvin Coolidge supported the idea of a national Father's Day. Finally in 1966 President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father's Day.
Father's Day has become a day to not only honor your father, but all men who act as a father figure. Stepfathers, uncles, grandfathers, and adult male friends are all honored on Father's Day.

Saturday, June 18, 2005

Dad's Favorite foods for Father's Day

Barbecued Beef Short Ribs

1 tablespoon butter or margarine
1/3 cup chopped onion
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground cloves
4 pounds beef short ribs
Melt butter in a medium saucepan over low heat; add chopped onion, and saute until onion is done. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider or apple juice, cook over medium heat. stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size portions, and grill over low coals 1 hour and 15 minutes. Baste ribs with sauce, and grill 20 more minutes or until desired degree of doneness. Turn and bast frequently with sauce. Serve the remaining sauce with ribs as each desires.
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Easy Banana Pudding

1 box {12 ounces} vanilla wafers
2 packages {3.4 ounces each} instant vanilla pudding mix
3 1/2 cups milk
2 cups heavy cream
1 tablespoon vanilla
7 bananas, sliced
1 tablespoon sugar Line bottom of 3-quart glass serving bowl with vanilla wafers in single layer. prepare instant pudding mix according to package directions, using milk and 1/2 cup cream. Beat in 2 teaspoons vanilla. Layer one- fourth of the banana slices over wafers. Spoon on one-fourth of pudding, spreading evenly. Top with a layer of vanilla wafers. Repeat layering, ending with pudding. Beat together remaining 1 1/2 cups cream, remaining 1 teaspoon vanilla and the sugar in small bowl until soft peeks form. Spoon on top, spreading level. Loosely cover; refrigerate over night.
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Cheese Cake

5 eggs
1 tablespoon vanilla
3 {8-ounce packages cream cheese, softened}
1 1/2 cup sugar
3 tablespoons flour
For the Crust
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted For the crust: Combine crumbs, sugar and margarine. Press onto bottom of spring form pan and bake in 350/o oven for 10 minutes.For filling: In a mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs and vanilla and beat until well-blended. Pour into spring form pan and bake at 350/o for 1 hour or until set. When the cheese cake has cooled and pulled away from sides of pan, remove sides and chill for 12 to 24 hours. Top with prepared cherry or blueberry pie filling.
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Strawberry Nut Salad

2 packages strawberry jello
1 cup boiling water
2 {10 ounce} packages frozen sliced strawberries
14 ounce can crushed pineapple
3 medium bananas, mashed
1 cup coarsely chopped nuts
1 carton sour cream Combine jello and water, stir until dissolved. Fold in thawed strawberries with juice, drained pineapple, bananas and nuts. Turn half of mixture into dish as 1st. layer. When firm, spread sour cream. Spoon on rest of strawberry mixture. Chill. For those who prefer Cool whip instead of sour cream you will be delighted with this recipe as both are very good.
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PIneapple Upside Down Cake

2 tablespoons margarine or butter
1/4 cup packed brown sugar
1 can {8 1/4 ounces} sliced PIneapple in syrup, drained
1 1/2 cups buttermilk baking mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg Heat oven to 350/o heat margarine in round pan. 9x1 1/2 inches, in oven until melted. Sprinkle with brown sugar. Place 1 PIneapple slice in center of pan. Cut remaining slices in halves; arrange halves, cut sides out. around PIneapple in center of pan, place 7 maraschino cherries in center or curves of PIneapple slices if desired; arrange 6 pecan halves around center slice if desired. Beat remaining ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed4 minutes. pour over fruit in pan. Bake until wooden pick inserted in center comes out clean. 35 to 40 minutes. Immediately invert pan on heatproof plate.Let pan remain a few minutes. Serve warm top with cool whip if desired.
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Old Fashioned Baked Beans

1 pound dry great northern beans
2 quarts water, divided
1/2 teaspoon salt
1 medium onion chopped
2 tablespoons prepared mustard
2 tablespoons brown sugar
2 tablespoons brown sugar
2 tablespoons dark molasses
1/2 pound sliced bacon, fried and crumbled Place beans , and 1 quart water in a sauce pan; bring to boil. Boil 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse; return beans to sauce pan. Add salt and remaining water; bring to boil. reduce the heat; cover and simmer for 1 to 1 1/4 hours or until beans are tender.Drain, reserving 2 cups cooking liquid. In a greased 13x9 inch. baking dish, combine beans, onion, mustard, brown sugar, molasses, bacon and 1 cup of reserved cooking liquid. Cover and bake at 400/o for 45 minutes or until the beans have reached desired thickness, stirring occasionally {add additional reserved cooking liquid if needed.
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Mc Donald's Big Mack

1 seame seed hamburger bun plus half of an additional hamburger bun
1/4 pound ground beef
dash of salt
1 tablespoon Kraft thousand Island dressing
1 teaspoon finely diced onion
1/2 cup chopped iceberg lettuce
1 slice American cheese
2 to 3 dill pickles sliced With a serrated knife, cut off the top of the extra bun half, leaving a slice about 3/4 inch thick. This will be the middle bun in your sandwich. Place the three bun halves on a hot skillet or griddle, face down, and toast them to a light brown. Set aside the bun halves, but keep the skillet hot. Divide the ground beef in half and press each half into a thin patty that is slightly larger than the bun. Cook the patties in the hot skillet over medium heat for 2-3 minutes on each side. Salt lightly. Build the burger in the following stacking order from the bottom up: as follows Bottom bun use half of dressing, Half of onion, Half of lettuce, American cheese, Beef patty, Then place the middle bun, then use remainder of dressing, then remainder of onion, and remainder of lettuce, pickle slices, then beef patty, then top bun. Now let your taster be the judge. It does taste like McDonald's Big Mack. Make one for yourself.
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Jancy's Meatballs

3 pounds ground beef
1 cup evaporated milk
2 cups oatmeal
2 eggs
1 1/2 cups chopped onions
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
2 cups ketchup
1 1/2 cups brown sugar
2 tablespoons liquid smoke Mix together ground beef, milk, oatmeal, eggs, and 1 cup of the chopped onions, 1/2 teaspoon garlic powder, salt, pepper, and chili powder. Shape into small 1-inch balls and place in large casserole dish. For the sauce, blend together 1/2 cup onion, 1/2 teaspoon garlic powder., ketchup, brown sugar, and the liquid smoke. Pour sauce over meatballs and bake at 350/o for 1 hour. After they have baked you can place them in a crock pot. Handy for taking to picnic, or other family gatherings. These are very good, Recipe from a friend of family.

Friday, June 17, 2005

California Apricots

In California the Apricots are just about due in. The Bleinheim has got to be the best. Here are some recipes you will love.
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Fresh Apricot Pies
2 tbsp lemon juice10 cups sliced fresh apricots (4 LB)2 cups sugar1/4 cup quick-cooking tapioca
1/2 tsp cinnamonDouble crust pastry for 9-inch pie(s)2 tbsp butterCream or beaten egg
Sprinkle lemon juice over apricots
Blend in sugar, tapioca, and cinnamon; mix lightly.
Let stand 15 minutes. TO BAKE FRESH APRICOT PIE
Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter.
Add top pastry; flute edge of crust.
Brush top pastry with beaten egg.
Bake at 425°F 40 minutes or until fruit in center of pie is cooked. TO FREEZE EXTRA PIE FILLING
Place half of filling in large freezer bag; dot with 1 tbsp butter.
Squeeze out air and seal.
Place in 9-inch pie pan; shape to fit pan and freeze.
Once frozen, remove pan. TO BAKE FROZEN PIE FILLING
Unwrap and place frozen filling in unbaked 9-inch pie shell.
Add top pastry; flute edge of crust.
Bake at 425°F 60 to 70 minutes.Makes 2 nine-inch pies,8 servings each
Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.
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Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk1 envelope plain gelatin3/4 cup sugar
6 fresh apricots (3/4 LB), diced1-1/2 cups apricot nectar1 cup low-fat plain yogurt1 tsp vanilla
Combine milk and gelatin in large saucepan.
Heat, stirring often, until gelatin dissolves.
Add sugar; heat until it dissolves.
Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
Pour mixture into ice cream maker; freeze according to manufacturer's directions.Makes about 2 quarts
Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.
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Apricot Cherry Cobbler
8 fresh apricots (1 LB), sliced1/3 cup sugar2 cups pitted fresh cherries (1/2 LB)1 tbsp flour1 cup all-purpose flour1/2 cup yellow cornmeal
1/4 tsp salt1-1/2 tbsp plus 1 tsp sugar2 tsp baking powder1/2 tsp grated orange peel5 tbsp unsalted butter, chilled3/4 cup low-fat milk
Heat oven to 375°F.
Combine apricots and 1/3 cup sugar; set aside.
Combine cherries and 1 tbsp flour; set aside.
Combine dry ingredients; reserve 1 tsp sugar.
Stir in orange peel
Cut in butter until mixture resembles coarse meal.
Add milk; stir just to moisten dry ingredients.
Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top.
Sprinkle with remaining sugar.
Bake 25 to 30 minutes or until golden brown.
Cool slightly and serve.Makes 8 servings
Nutrition information per serving: 255 calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 g fat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A, 309 mg potassium.
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Apricot Bavarian
8 fresh apricots (1 LB)1-1/2 envelopes plain gelatin1/4 cup water
2/3 cup sugar2 cups non-fat plain yogurt
Drop apricots into boiling water to cover.
Return to boil; simmer 5 minutes or until skins begin to split.
Drain; rinse under cold water.
Halve fruit; discard skins and pits.
Puree apricots in blender or food processor; set aside.
Combine gelatin and water in small saucepan; stir over low heat until dissolved.
Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin.
Chill until firm.Makes 6 four-ounce servings
Nutrition information per serving: 174 calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433 mg potassium.

Thursday, June 16, 2005

Shave The Ice

Here is a really cool recipe for summer fun for the children.
Shave some ice. Now there are some really nice ice shavers on the market. I have one called Hawaiian Ice Shaver. You can find it on www.Hawaiianshavedice.com .
Shave as much ice as you would like per serving.Maybe about 2 cups.
Drizzle Hersey's chocolate over the top.
Add a squirt of light whipping cream.
Voila!!!
It looks a chocolate sundae without all the calories. And I guarantee you will love it.
PS. There are other flavors you can use as toppings--use your favorite

Wednesday, June 15, 2005

Plum, Plums Everywhere

Now is the time. Our delicious Santa Rosa Plum Tree is giving us these delectable fruits. We share these with our neighbors and of course, the wild life. Black birds, squirls and who knows what else visits the tree at night!! But, with all of that aside, we still have much more then we can either eat or give away. So here is an easy recipe to use up and enjoy the fruit.
Plum Fruit Rolls (Leather)
4 cups plum puree
1 package MCP pectin
1 cup sugar

Use fully ripe or slightly overripe plums. Wash and cut away any bruised or spoiled portions. Pit. Puree plums in blender or food processor. Stir the MCP pectin into puree. Mix well. Add sugar and stir until dissolved.
Coat cookie sheet or dehydrator shelf with vegetable oil. Spread 1 cup puree in border. Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree. Refrigerate unused puree.
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For conventional oven:
Set temperature control at lowest setting or 150 degrees F. Two cookie sheets may be placed in the oven at the same time. Rotate trays after 3 hours. Drying will take up to 18 hours.
For dehydrator:
Set temperature control at 140 degrees F. and dry for 6-8 hours.
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For Sun Drying: (This is my way)
Pour puree on to oiled plastic wrap that has been placed on paper plates.
Set in sun under some window screens. (keeps the bugs out)
One to two days. Test for dryness by touching center of leather; no indentation should be evident.
Remove rolls from tray while still warm and either roll each one in one piece or cut them into 4- to 6-inch squares. Roll in plastic wrap after cooled. Rolls may be stored up to 1 month without refrigeration. For longer storage, place in freezer up to 1 year.

Sunday, June 12, 2005

GOOD MORNING

GOOD MORNING
As written In The Bentztown Bard-Baltimore Maryland
IT WAS ONLY A GLAD "GOOD MORNING,"
AS SHE PASSED ALONG THE WAY
BUT IT SPREAD THE MORNING'S GLORY
OVER THE LIVE LONG DAY!
Carlotta Perry

Saturday, June 11, 2005

Soft Crab Comin'

GOOD MORNING
This FROM THE BALTIMORE SUN from many years ago BUT THE SOFT SHELL CRABS are as new as today!!!

BY THE BENTZTOWN BARD
(Folger McKinsey)
Soft Crab Comin'
--
Soft crab comin'
Season starts in May-
Soft crab comin'
From the Chesapeake Bay:
Takin' him at Crisfield,
At Oxford, in the Miles---
Soft crab comin'
An' my mouth's all smiles!
--
I want him fried in butter
With only seasonin' on:
Keep him from the batter,
Dress him in the dawn:
Fry 'til he's crispy,
Serve him sizzlin' hot--
Soft crab comin'
And there's coffee in the pot!
--
Catchin' him in Talbot,
Catchin' him in Kent:
Catchin' him in Choptank
And beneath the Cecil tent:
A May gift from heaven,
A morsel from the sky--
Soft crab comin'
And I hope I never die!
--
Now call ahead, but Whole Foods in Cupertino, California flies them in fresh .
The pan is hot and the butters melted!
You all come over now!!

Friday, June 10, 2005

My favorite Sandwich...........

My favorite sandwich is peanut butter, baloney, chedder cheese, lettuce and mayonaise on toasted bread with catsup on the side
.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.

The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found!!

Thursday, June 09, 2005

The Pineapple


Pineapple
Once known as the fruit of kings, for many years pineapples were available only to natives of the tropics and to wealthy Europeans. Despite the fact that the pineapples were available only to natives of the tropics and to wealthy Europeans. Despite the fact that the pineapple has become a familiar item in U.S. markets, it's still a true exotic. For one thing, it is a member of the bromeliad family, in which edible fruits are rare. A pineapple starts out as a stalk of a hundred or more flowers that shoots up from a plant about three feet tall. Each flower develops a fruit that forms one of the scales on the outside of the pineapple. The more scales or marks on a pineapple, the stronger the tropical taste will be. A pineapple with fewer and larger scales will have a milder but sweeter flavor and more juice.
It was probably the Guarani Indians who took pineapples on sea voyages as provisions and to prevent scurvy, thus spreading the plants from their native Paraguay throughout South and Central America. Columbus called the fruit piña when he found it in 1493--piña because he thought it looked like a pinecone--and from that we got the name.
The hybrid we know today first appeared around 1700, when the Dutch improved the fruit by crossbreeding. They sold cuttings of the plant to the English, who raised them as hothouse plants. It wasn't until the nineteenth century that canned pineapple began to come out of Hawaii. If you wanted a fresh Hawaiian pineapple, you had to go there to get one. Picked ripe, as the Hawaiian variety has to be, a fresh pineapple simply could not survive the long journey by ship. It was only when air transport became available that fresh Hawaiian pineapple began to arrive in mainland markets.
Varieties
There are two main varieties of pineapples: Red Spanish and Cayenne. The Red Spanish is the most commonly available. It is a deep orange color, with white to yellow meat and a crown of hard, spiky leaves on top. A recently developed "thornless" variety has a softer, smoother leaf crown that makes the pineapple easier to handle. Red Spanish pineapples are grown in Honduras, Costa Rica, Puerto Rico, Mexico, and elsewhere in Central America.
The Cayenne pineapple is the Hawaiian variety. The scales on a ripe Cayenne tend to be a lighter yellow, the leaves have a smoother edge, and the pineapple itself is much larger and more elongated than the Red Spanish. The flesh is deep yellow.
There are three other less- common varieties. One, called Sugarloaf, is a heavy, round variety with a pointed top that's cultivated in Mexico and Venezuela. Sugarloaf is another big pineapple that can reach ten pounds. Finally, the sweetest pineapples I have ever eaten come from Africa's Ivory Coast. They show up here only rarely--I've had them only two or three times in all the years I've been in the business. If you ever come across them--most likely n June, July, or August--Buy some.
Of the pineapples readily available here, to my taste the Cayenne is by far the best, although it can be two or three times as expensive as the Red Spanish. It is sweeter and juicier than the Red Spanish, which is picked greener because it's shipped by boat instead of by air. If you're in the islands where they're grown, by all means buy and eat Red Spanish pineapples--they'll have been picked ripe and they'll be excellent. If you see a Red Spanish in the States that looks and smells good, it's going to be pretty good too. For consistent quality and sweetness, however, Cayennes are your best bet. The tag "Jet Fresh" tells you the pineapple is a Hawaiian Cayenne picked ripe and flown in. The Dole and Del Monte labels also indicate a Cayenne pineapple, although they may not be Hawaiian. Cayennes are now being cultivated in Honduras and Costa Rica by both companies. They're a little more expensive than the Red Spanish but cheaper than those from Hawaii.
Season
For Hawaiian pineapples, the peak season generally comes in April and May, but they're available year round. Caribbean pineapples have two seasons: December through February and August through September.
Selecting
Many people think that if you can easily pull a leaf out of the crown, the pineapple is ripe, but this test doesn't tell you anything useful. Like tomatoes, pineapples are considered mature when they develop a little color break. If a pineapple at the market looks green, take a look at the base. If it has begun to turn a little orange or red there, you'll be able to ripen it at home. If there is no break, the pineapple was picked too green. It will have a woody texture and will never be very sweet.
The pineapple should be very firm, never soft or spongy, with no bruises or soft spots. If you find a good-looking pineapple at your market and you're going to use it right away, ask your produce manager to cut it in half to make sure it's not discolored inside. Reject it if it is.
Finally, use your nose. If the pineapple has a good aroma, it's ripe. If you can't smell much of anything, it needs to be ripened. If it has a fermented smell, don't buy it!
Ripening and Storing
To ripen a pineapple, stand it upside down on the counter. That's right, stand it on the leaf end. This makes the sugar flow toward the top and keeps the pineapple from fermenting at the bottom. Let it ripen for a few days. When it develops a golden color and smells good, it's ripe.
Peeled pineapple should be wrapped in plastic and refrigerated. If it's not wrapped well, a pineapple will absorb other food odors in you refrigerator.
A lot of supermarkets have a machine that will cut and core your pineapple for you, but it wastes up to 35 percent of the fruit. Pineapples are not that difficult to cut. Just twist off the leaves, lay the pineapple on its side, and slice it like a loaf of bread. Then peel and core each slice. I just cut off the peel and eat the slices with my fingers--around the core, like an apple. That's my favorite recipe for ripe pineapple! If you want to serve the pineapple chilled, I suggest that you chill it whole, then slice and peel after it's cold.

Wednesday, June 08, 2005

The Family at the Table

It is the family that gives us a deep private sense of belonging. Here we first begin to have our self defined for us.
And today with all of our busy-ness we forget the gathering of the family at the dinner table. A daily reunion that brings balance back to our families. As daily as it is to go to the gym, or work, there should be time set aside to savor each others thoughts through conversation and laughter.
The food need not be complicated, but, it too should reflect a picture as it speaks saying, "you are important to me so I have taken some time to make this meal pleasing for you"
An excellent book to help you accomplish this is written by Art Smith. The book title is "Back to the Table.", The Reunion of Food and Family.
Enjoy!!!

Teas


Brimming with Health

Black or green, tea is brimming with heart-healthy benefits. Compounds in green and black teas have a healthful impact on several markers of heart disease risk, but debate continues as to which kind of tea is healthiest. Recent research suggests it may be a dead heat. In a study, green and black tea appeared equally protective against fatty arterial plaque buildup.

Tuesday, June 07, 2005

Good Eating- Mediterranean Tomato Salad

Summer Tomatoes are the most flavorable for this dish. It can be made for as many people as you wish and made the evening before.
This savory Mediterranean salad--use ripe, tasty tomatoes
INGREDIENTS
1 pound ripe juicy tomatoes, heirloom varieties if possible1/2 clove garlic1 tablespoon balsamic or red wine vinegar2 to 3 tablespoons olive oilsalt and freshly-ground pepper to taste2 ounces fresh mozzarella cheesehandful fresh basil leavesgarlic croutons (optional)
1. Wash and core tomatoes and cut into thick slices or wedges.
2. Peel the garlic. In the salad bowl or platter you wish to use, rub the garlic, using the tips of a fork, to make a puree. Add the vinegar and oil. Then add the tomatoes, tossing gently to coat with dressing. Season to taste with salt and pepper.
3. Slice mozzarella and tuck decoratively in and around the tomatoes. Scatter top of salad with basil leaves.
4. Add croutons, if using, to soak up the delicious juices.
Serves 4.

Monday, June 06, 2005

The Children's Hour

The Children's Hour

Between the dark and the daylight,
When the night is beginning to lower,
Comes a pause in the day's occupations,
That is known as the Children's Hour.
I can hear in the chamber above me
The patter of little feet,
The sound of a door that is opened,
And voices soft and sweet.
From my study I see in the lamplight,
Descending the broad hall stair,
Grave Alice, and laughing Allegra,
And Edith with golden hair.
A whisper, and then a silence:
Yet I know by their merry eyes
They are plotting and planning together
To take me by surprise
A sudden rush from the stairway,
A sudden raid from the hall!
By three doors left unguarded
They enter my castle wall!
They climb up into my turret
O'er the arms and back of my chair:
If I try to escape, they surround me:
They seem to be everywhere.
They almost devour me with kisses,
Their arms about me entwine,
Till I think of the Bishop of Bingen
In his Mouse-Tower on the Rhine!
Do you think, O blue-eyes banditti
Because you have scaled the wall,
Such an old mustache as I am
Is not a match for you all!
I have you fast in my fortress,
And will not let you depart,
But put you down into the dungeon
In the round-tower of my heart.
And there will I keep you forever,
Yes, forever and a day
Till the walls shall crumble to ruin,
And moulder in dust away.

Henry Wadsworth Longfellow

Sunday, June 05, 2005

Raising your Child

There is just one way to bring up a child in the way he should go, and that is to travel that way yourself.
Abraham Lincoln

Saturday, June 04, 2005

Inside the Heart

If there is righteousness in the heart, there will be beauty in the character, there is harmony in the home. If there is harmony in the home, there will be order in the nation. When there is order in the nation, there will be peace in the world.
Chinese Proverb
To be righteous is to be blameless, holy in thoughts, words, deeds, actions, and above all else, pure in heart.
Only God makes us righteous; He positions and places us supernaturally in Christ after we have acknowledged Him as our Lord and Savior.
We then are conformated to the divine standard of what is right.

Friday, June 03, 2005

Golden Sweet Potatoes as seen on Oprah


Deep in the heart of East Texas, in Golden, our families have grown the finest sweet potatoes in the world for generations. We at Golden Sweet Potatoes are proud to present the Texas Beauregard sweet potato as a tradition for your family to enjoy all year round.
Sweet potatoes can be enjoyed as a sweet, heartwarming treat in traditional holiday casseroles and desserts or as a healthy side dish for any occasion.
A few quick facts about Golden Sweet Potatoes!
The Secret? They say it is in the soil.
Rich in Vitamins A, C, and Beta-Carotene

Good sources of Vitamin B6, calcium, iron and potassium
Rich in complex carbohydrates
High in dietary fiber and lysine

Thursday, June 02, 2005

NOW, GO OUT AND EAT YOUR OWN WORDS

There I am done!! What a relief. Now don't you feel more educated?
Tenth 100 Most Commonly Used English Words
The Tenth Hundred
company
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Wednesday, June 01, 2005

All in a Days Work---sigh

So today I figured how to go to Oakland on a full tank of gasoline and arrive there with a full tank of gasoline in my son's Dodge Dakota. Just drive at 55 MPH and the gas meter never changes.

Coming home was another matter. Kate and I switched cars, so I was left with her cool red Saturn that look like a Ferrari. Now, here you have to assume and attitude. Adjust the mirrors, check the seat-belt, move the seat in the right position, hands in the right place on the wheel and one elbow out the window. Put on your shades and step on the gas!!!! Eat your heart out Danica Patrick. !!!!

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