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Your tip for November 2, 2009

PERFECT NAIL HOLE FILLER

Plug small nail or thumbtack holes in wood or plaster.  Dip the end of a
Toothpick in glue, insert into the hole, slice flush with a single-edge razor
blade, sand smooth, and refinish.

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Your tip for November 3, 2009

Gourmet Galley for May 28, 2009

Try adding rice to Crawfish Pie; add salad on side
By CORINNE COOK
Advocate Food writer

Published: May 28, 2009
Baton Rouge Advocate

How about a Crawfish Pie with rice in the filling? My daughter served this
after a recital last week, and we all loved it. The recipe came from her
friend Shelley Boudreaux, and I think it's a recipe her mother always used.

The ingredients are similar to most crawfish pie recipes in that this one
also uses canned cream of mushroom and cream of celery soup. The soups are
added to sautéed onions, green onions, fresh parsley and garlic; giving
those soups a lot more flavor.

The cooked rice binds it all together. There is no tomato in this recipe.
The hint of red color comes from the crawfish and fat. Cool the pie filling
some before pouring it into the pie crust.

If you prefer, make your own pie crust, but I was pressed for time so I used
the boxed, already rolled out pie crusts from the dairy section of the
grocery store. They come two to a box. I didn't even crimp the top.

After I added the filling, I just lightly brought the pie edges over the
filling, making a farm-style pie.

The recipe calls for 2 pounds of crawfish tails and makes two single-crust
pies.

The pies have a nice thick filling. Serve one tonight and put the other in
the freezer or share it with a friend.

With this good crawfish pie, all you need to go with it is your favorite
green salad.

Crawfish Pies

>From Corinne Cook

Makes 2 (9-inch) pies.

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2-3 cloves garlic, minced (about 1 tablespoon)
2 lbs. crawfish tails
Tony's Cajun Seasoning or salt, black pepper and cayenne pepper to taste
2 (14-oz.) cans cream of mushroom soup
2 (14-oz.) cans cream of celery soup
2 to 3 cups cooked rice

1. Place pie crust in bottom of 9-inch pie dish. Repeat with second crust.
Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and
garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10
minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10
minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You
will have to judge if it looks too soupy and if so add more rice. Allow the
filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it
over the pie filling. Repeat.

7. Bake in preheated 350-degree oven for about 30 minutes or until each pie
crust is nicely browned and pie is heated through. If after 15-18 minutes
pie crust top is getting too browned, cover top edges with strips of foil to
prevent burning.  Cool about 5 minutes before serving.

Crawfish Pies

>From Corinne Cook

Makes 2 (9-inch) pies.

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2-3 cloves garlic, minced (about 1 tablespoon)
2 lbs. crawfish tails
Tony's Cajun Seasoning or salt, black pepper and cayenne pepper to taste
2 (14-oz.) cans cream of mushroom soup
2 (14-oz.) cans cream of celery soup
2 to 3 cups cooked rice

1. Place pie crust in bottom of 9-inch pie dish. Repeat with second crust.
Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and
garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10
minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10
minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You
will have to judge if it looks too soupy and if so add more rice. Allow the
filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it
over the pie filling. Repeat.

7. Bake in preheated 350-degree oven for about 30 minutes or until each pie
crust is nicely browned and pie is heated through. If after 15-18 minutes
pie crust top is getting too browned, cover top edges with strips of foil to
prevent burning.  Cool about 5 minutes before serving.



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Your tip for November 4, 2009

Brown rice less sticky out of oven
Food Network Kitchens

Q. What method can I use to prepare brown rice so that it will be
tender and fluffy? When I cook it, it always comes out very sticky. -
Wendy Naimaister, New Milford, N.M.

A. Tender and fluffy might be asking a little too much of brown rice.
Each rice kernel in your pot is encased in a straitjacket of rice
bran. There's simply not much room for expansion in there. It's not
fair to ask brown rice to be white rice. Let brown rice be itself - a
chewy, nutty, highly nutritious whole grain with a personality of its
own - and save yourself the disappointment.

That doesn't mean you need to settle for the sticky, glutinous rice
you've been turning out. There is a relatively foolproof way of
dealing with this recalcitrant grain, and that's the oven. The oven
offers several advantages over the stovetop. It cooks more gently and
evenly by enveloping the rice pot in heat rather than cooking through
direct contact with the heat source. It frees you of the need to
watch the pot, adjust the heat or worry about precise timing. And it
turns burned rice - and all that attendant pot scrubbing - into a
distant, if unpleasant, memory. The oven won't speed things up; brown
rice is not going to adapt itself to your schedule. But it will leave
you free to go about your business.

So here's the method for 1 cup of rice:

Preheat the oven to 375 degrees. In a saucepan with a tight-fitting
lid, bring 2 1/4 to 2 1/2 cups water to a boil. Add rice, salt and,
if you like, some butter or vegetable oil. Stir well and transfer the
saucepan to the middle rack of the oven. Go about your business for
an hour or so. Remove rice from the oven, uncover and fluff with a
fork. Let rice sit uncovered for a few minutes to allow excess
moisture to



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Your tip for November 5, 2009

Grated Carrot Salad
Serves 4

You can use any vinegar for this recipe. Make sure it's good quality because
there's no oil to offset it. Seasoned rice wine vinegar, used in Asian cooking,
tastes great with the carrots.

6 large carrots
2 tablespoons seasoned rice wine vinegar
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. Use a hand-held grater to grate the carrots into the longest possible shreds.
Transfer them to a bowl. Add the vinegar and toss well.

2. Add salt, pepper, and parsley. Toss again. Cover and refrigerate for at least
1 hour before serving.

© Copyright 2009 Globe Newspaper Company.

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by Susan Doyle

Your tip for November 6, 2009

JOY OF BAKING
Apricot Jam Cake

Boston Globe / May 27, 2009

Makes one 10-inch cake

Buttery and brightened with a filling and glaze of apricot jam, this
close-textured and moist cake is uplifted by the tang of buttermilk and a few
spoonfuls of sour cream. Pull the buttery cake from the oven and after it has
cooled, split it in half, and spread lemony apricot preserves in the middle.
Then carefully reposition the top of the cake and coat it with the remaining
glaze. At dessert time, the cake can be served with poached dried apricots or
other fruit. Next month, when local strawberries are in season, add a bowl of
ripe berries to the table.

CAKE

Butter (for the pan)
Flour (for the pan)
3 1/4 cups flour (sift flour before measuring)
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs
2 1/2 teaspoons vanilla extract
1 cup thick buttermilk (whisk thoroughly before measuring)
3 tablespoons sour cream

1. Set the oven at 350 degrees. Lightly butter a straight-sided one-piece
10-inch tube pan, line the bottom with a piece of parchment paper, butter the
paper, and dust it with flour, tapping out the excess.

2. In a bowl, whisk flour, baking soda, salt, and nutmeg.

3. In an electric mixer, cream the butter at medium-high speed for 3 minutes.
Add the sugar in 3 additions, beating for 1 minute after each addition. Beat in
the eggs, one at a time. Blend in the vanilla.

4. With the mixer set on low speed, add the flour mixture in 3 additions
alternately with the buttermilk, beginning and ending with flour. Blend in the
sour cream. Scrape down the bowl often with a rubber spatula.

5. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or
until a skewer inserted into the middle of the cake is clean when withdrawn. The
baked cake will pull away slightly from the sides of the pan.

6. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto
another cooling rack, peel away the parchment paper, then invert again to cool
completely right side up.

FILLING AND GLAZE

1 1/4 cups apricot preserves
2 teaspoons lemon juice
2 tablespoons water
1/2 teaspoon vanilla extract
Confectioners' sugar (for sprinkling)

1. In a small saucepan, combine the apricot preserves, lemon juice, and water.
Stir well, Cook over medium heat, stirring, until the mixture comes to a simmer.
Lower the heat and let the mixture bubble for 1 to 2 minutes or until slightly
thickened.

2. Remove from the heat and stir in the vanilla extract.

3. Using a serrated knife, carefully halve the cake horizontally. Using 2
spatulas, lift off the top. Spread half the warm glaze on the bottom half.
Replace the top. Brush the remaining glaze on top of the cake.

4. Just before serving, dust the top of the glazed cake with confectioners'
sugar. Cut into thick slices.

Lisa Yockelson

© Copyright 2009 Globe Newspaper Company. JOY OF BAKING
Apricot Jam Cake

Boston Globe / May 27, 2009

Makes one 10-inch cake

Buttery and brightened with a filling and glaze of apricot jam, this
close-textured and moist cake is uplifted by the tang of buttermilk and a few
spoonfuls of sour cream. Pull the buttery cake from the oven and after it has
cooled, split it in half, and spread lemony apricot preserves in the middle.
Then carefully reposition the top of the cake and coat it with the remaining
glaze. At dessert time, the cake can be served with poached dried apricots or
other fruit. Next month, when local strawberries are in season, add a bowl of
ripe berries to the table.

CAKE

Butter (for the pan)
Flour (for the pan)
3 1/4 cups flour (sift flour before measuring)
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs
2 1/2 teaspoons vanilla extract
1 cup thick buttermilk (whisk thoroughly before measuring)
3 tablespoons sour cream

1. Set the oven at 350 degrees. Lightly butter a straight-sided one-piece
10-inch tube pan, line the bottom with a piece of parchment paper, butter the
paper, and dust it with flour, tapping out the excess.

2. In a bowl, whisk flour, baking soda, salt, and nutmeg.

3. In an electric mixer, cream the butter at medium-high speed for 3 minutes.
Add the sugar in 3 additions, beating for 1 minute after each addition. Beat in
the eggs, one at a time. Blend in the vanilla.

4. With the mixer set on low speed, add the flour mixture in 3 additions
alternately with the buttermilk, beginning and ending with flour. Blend in the
sour cream. Scrape down the bowl often with a rubber spatula.

5. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or
until a skewer inserted into the middle of the cake is clean when withdrawn. The
baked cake will pull away slightly from the sides of the pan.

6. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto
another cooling rack, peel away the parchment paper, then invert again to cool
completely right side up.

FILLING AND GLAZE

1 1/4 cups apricot preserves
2 teaspoons lemon juice
2 tablespoons water
1/2 teaspoon vanilla extract
Confectioners' sugar (for sprinkling)

1. In a small saucepan, combine the apricot preserves, lemon juice, and water.
Stir well, Cook over medium heat, stirring, until the mixture comes to a simmer.
Lower the heat and let the mixture bubble for 1 to 2 minutes or until slightly
thickened.

2. Remove from the heat and stir in the vanilla extract.

3. Using a serrated knife, carefully halve the cake horizontally. Using 2
spatulas, lift off the top. Spread half the warm glaze on the bottom half.
Replace the top. Brush the remaining glaze on top of the cake.

4. Just before serving, dust the top of the glazed cake with confectioners'
sugar. Cut into thick slices.

Lisa Yockelson

© Copyright 2009 Globe Newspaper Company.

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H O U S E H O L D   H I N T S
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by Susan Doyle

Your tip for November 7, 2009

Baked lemon pudding

3 tablespoons butter, softened
1 cup sugar, divided use
1/4 cup flour
3 eggs, separated
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 1/2 cups milk
1/4 teaspoon salt

Preheat oven to 350 degrees. In medium bowl, cream butter, 1/2 cup
sugar and flour. Add egg yolks; beat well. Stir in lemon rind, lemon
juice and milk.

In a small bowl, add salt to egg whites and beat on high speed until
peaks form, about 1 minute. Gradually beat in remaining 1/2 cup sugar.

Fold egg whites into lemon mixture. Pour into six to eight buttered
Pyrex custard cups or into a 1 1/2-quart buttered baking dish. Set
cups or dish into a shallow pan containing boiling water 1/2 inch
deep. Bake for 50 minutes, or until top is firm and browned.

Cool, chill thoroughly, then turn out and serve plain or with whipped
cream or a lemon sauce. Alternatively, serve warm.

Submitted by Gloria Elizabeth, Marilyn Jolliff and Ro Taylor

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http://www.thewanderingchef.com




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Your tip for November 9, 2009

Here's two great tips from LR and Steve Doyle.

Artichokes: Aid digestion, Lowers cholesterol, Protects your heart, Stabilizes
blood sugar and Guards against liver disease

Grapefruit:  Protects against heart attacks, Promotes Weight loss,
Helps stops strokes, Combats Prostate Cancer, Lowers cholesterol


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by Susan Doyle

Your tip for November 10, 2009

By Kim Boatman

for the Mercury News
Posted: 04/07/2009 05:00:00 PM PDT

The dessert Debbie Westhafer Schoonmaker remembers fondly wears a lot of names.

Plates regular Ro Taylor of Los Altos figures Schoonmaker's
grandmother used to make a lemon cake custard. In Taylor's family,
Granny Anderson's lemon cake custard was a favorite. Granny
--Taylor's husband's grandmother -- used to bake the lemony treat in
six to eight Pyrex custard cups set in a pan with boiling water.
Beaten egg whites were folded back into an egg yolk mixture that
included milk, lemon rind and fresh lemon juice.

Marilyn Jolliff calls the same dessert lemon puff pudding. "I use
Meyer lemons from my tree,'' says Jolliff, who finds the Meyers
slightly less tart than Eureka lemons.

Gloria Elizabeth of San Jose sent a baked lemon pudding recipe she
found in a 1940s "California Cook Book." "We had this often when I
was a child,'' she says.

No matter the name, the result is likely the same as mentioned in
Elizabeth's instructions: a cakelike layer tops a layer of lemon
custard. Her recipe recommends cooling, chilling thoroughly and
turning out the custards, before topping them with whipped cream or a
lemon sauce. I suspect I'll have a hard time resisting scooping
spoonfuls of the warm lemon pudding cake right out of the custard
cups. Let me know whether you enjoy it more warm or cold, with or
without a topping.

There's a slight variance in how much lemon rind and lemon juice
these recipes contain. I'm of the school that thinks the tarter, the
better.

By the way, you also have the option of baking the dessert in a
larger Pyrex dish, though you'll still want to set the dish in a
larger pan of boiling water. A 1 1/2-quart dish should work.

SECOND HELPINGS: Stuck at home in west Marin, "miles from the nearest
Girl Scout," Gloria Elizabeth's pregnant daughter, Katherine, had an
inspiration. You see, Katherine was craving a Samoa Girl Scout
cookie, but the box was empty. She remembered the Lazy Daisy cake she
had recently made, her mother says. "Thinking the flavor profile
seemed similar, she made another cake and drizzled melted semisweet
chocolate over the broiled cooled frosting,'' Elizabeth says. "Voilý!
Samoas cake."


Baked lemon pudding

3 tablespoons butter, softened
1 cup sugar, divided use
1/4 cup flour
3 eggs, separated
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 1/2 cups milk
1/4 teaspoon salt

Preheat oven to 350 degrees. In medium bowl, cream butter, 1/2 cup
sugar and flour. Add egg yolks; beat well. Stir in lemon rind, lemon
juice and milk.

In a small bowl, add salt to egg whites and beat on high speed until
peaks form, about 1 minute. Gradually beat in remaining 1/2 cup sugar.

Fold egg whites into lemon mixture. Pour into six to eight buttered
Pyrex custard cups or into a 1 1/2-quart buttered baking dish. Set
cups or dish into a shallow pan containing boiling water 1/2 inch
deep. Bake for 50 minutes, or until top is firm and browned.

Cool, chill thoroughly, then turn out and serve plain or with whipped
cream or a lemon sauce. Alternatively, serve warm.

Submitted by Gloria Elizabeth, Marilyn Jolliff and Ro Taylor



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Welcome to the Kitchen Project's
H O U S E H O L D   H I N T S
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by Susan Doyle

Your tip for November 11, 2009

JOY OF BAKING
Apricot Jam Cake

Boston Globe / May 27, 2009

Makes one 10-inch cake

Buttery and brightened with a filling and glaze of apricot jam, this
close-textured and moist cake is uplifted by the tang of buttermilk and a few
spoonfuls of sour cream. Pull the buttery cake from the oven and after it has
cooled, split it in half, and spread lemony apricot preserves in the middle.
Then carefully reposition the top of the cake and coat it with the remaining
glaze. At dessert time, the cake can be served with poached dried apricots or
other fruit. Next month, when local strawberries are in season, add a bowl of
ripe berries to the table.

CAKE

Butter (for the pan)
Flour (for the pan)
3 1/4 cups flour (sift flour before measuring)
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs
2 1/2 teaspoons vanilla extract
1 cup thick buttermilk (whisk thoroughly before measuring)
3 tablespoons sour cream

1. Set the oven at 350 degrees. Lightly butter a straight-sided one-piece
10-inch tube pan, line the bottom with a piece of parchment paper, butter the
paper, and dust it with flour, tapping out the excess.

2. In a bowl, whisk flour, baking soda, salt, and nutmeg.

3. In an electric mixer, cream the butter at medium-high speed for 3 minutes.
Add the sugar in 3 additions, beating for 1 minute after each addition. Beat in
the eggs, one at a time. Blend in the vanilla.

4. With the mixer set on low speed, add the flour mixture in 3 additions
alternately with the buttermilk, beginning and ending with flour. Blend in the
sour cream. Scrape down the bowl often with a rubber spatula.

5. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or
until a skewer inserted into the middle of the cake is clean when withdrawn. The
baked cake will pull away slightly from the sides of the pan.

6. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto
another cooling rack, peel away the parchment paper, then invert again to cool
completely right side up.

FILLING AND GLAZE

1 1/4 cups apricot preserves
2 teaspoons lemon juice
2 tablespoons water
1/2 teaspoon vanilla extract
Confectioners' sugar (for sprinkling)

1. In a small saucepan, combine the apricot preserves, lemon juice, and water.
Stir well, Cook over medium heat, stirring, until the mixture comes to a simmer.
Lower the heat and let the mixture bubble for 1 to 2 minutes or until slightly
thickened.

2. Remove from the heat and stir in the vanilla extract.

3. Using a serrated knife, carefully halve the cake horizontally. Using 2
spatulas, lift off the top. Spread half the warm glaze on the bottom half.
Replace the top. Brush the remaining glaze on top of the cake.

4. Just before serving, dust the top of the glazed cake with confectioners'
sugar. Cut into thick slices.

Lisa Yockelson

© Copyright 2009 Globe Newspaper Company.

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http://www.thewanderingchef.com


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by Susan Doyle

Your tip for November 12, 2009

After reading these 9 crucial tips,
forward them to someone you care about.
It never hurts to be careful
in this crazy world we live in.
1. Tip from Tae Kwon Do :
The elbow is the strongest point
on your body.
If you are close enough to use it, do!
2.. Learned this from a tourist guide.
If a robber asks for your wallet and/or purse,
DO NOT HAND IT TO HIM.
Toss it away from you....
Chances are that he is more interested
in your wallet and/or purse than you,
and he will go for the wallet/purse.
RUN LIKE MAD IN THE OTHER DIRECTION!
3. If you are ever thrown into the trunk of a car,
kick out the back tail lights and stick your arm out the hole
and start waving like crazy..
The driver won't see you, but everybody else will.
This has saved lives.
4. Women have a tendency to get into their cars
after shopping, eating, working, etc., and just sit
(doing their chequebook, or making a list, etc.
DON'T DO THIS!)
The predator will be watching you, and this
is the perfect opportunity for him to get in
on the passenger side, put a gun to your head,
and tell you where to go.
AS SOON AS YOU GET INTO YOUR CAR ,
LOCK THE DOORS AND LEAVE..

If someone
is in the car
with a gun
to your head
DO NOT DRIVE OFF,
Repeat:
DO NOT DRIVE OFF!
Instead gun the engine
and speed into anything, wrecking the car.
Your Air Bag will save you.
If the person is in the back seat
they will get the worst of it .
As soon as the car crashes
bail out and run.
It is better than having them find your body
in a remote location.
5. A few notes about getting
into your car in a parking lot,
or parking garage:
A.) Be aware:
look around you,
look into your car,
at the passenger side floor ,
and in the back seat
B.) If you are parked next to a big van,
enter your car from the passenger door.
Most serial killers attack their victims
by pulling them into their vans while the women
are attempting to get into their cars.
C.) Look at the car
parked on the driver's side of your vehicle,
and the passenger side... If a male is sitting alone
in the seat nearest your car, you may want to walk back
into the mall, or work, and get a
guard/policeman to walk you back out.
IT IS ALWAYS BETTER TO BE SAFE THAN SORRY. (And better paranoid than dead.)
6. ALWAYS take the elevator
instead of the stairs.
Stairwells are horrible places to be alone
and the perfect crime spot.
This is especially true at NIGHT!)
7. If the predator has a gun
and you are not under his control,
ALWAYS RUN!
The predator will only hit you (a running target)
4 in 100 times; and even then,
it most likely WILL NOT be a vital organ.
RUN, Preferably in a zig -zag pattern!
8. As women, we are always trying
to be sympathetic:
STOP
It may get you raped, or killed.
Ted Bundy, the serial killer, was a good-looking,
well educated man, who ALWAYS played
on the sympathies of unsuspecting women.
He walked with a cane, or a limp, and often
asked 'for help' into his vehicle or with his vehicle,
which is when he abducted
his next victim.
9. Another Safety Point:
Someone just told me that her friend heard
a crying baby on her porch the night before last,
and she called the police because it was late
and she thought it was weird.. The police told her
'Whatever you do, DO NOT
open the door..'
The lady then said that it sounded like the baby
had crawled near a window, and she was worried
that it would crawl to the street and get run over.
The policeman said, 'We already have a unit on the way,
whatever you do, DO NOT open the door.'
He told her that they think a serial killer
has a baby's cry recorded and uses it to coax
women out of their homes thinking that someone
dropped off a baby. He said they have not verified it,
but have had several calls by women saying that
they hear baby's cries outside their doors
when they're home alone at night.

10. Water scam!
If you wake up in the middle
of the night to hear all your taps outside running or what you think is a
burst pipe, DO NOT GO OUT TO INVESTIGATE! These people turn on all your
outside taps full ball so that you will go out to investigate and
then attack.

Stay alert, keep safe, and look out for your neighbours!
Please pass this on
This e-mail should probably be taken seriously because
the Crying Baby Theory was mentioned on
America 's Most Wanted when they profiled
the serial killer in Louisiana

I'd like you to forward this to all the women you know.
It may save a life. A candle is not dimmed by lighting another candle..
I was going to send this to the ladies only,
but guys, if you love your mothers, wives, sisters, daughters, etc.,
you may want to pass it onto them, as well.

Send this to any woman you know that may need
to be reminded that the world we live in has a lot of crazies in it
and it's better to be safe than sorry...
Everyone should take 5 minutes to read this. It may save your life or a loved
one's life!







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by Susan Doyle

Your tip for November 13, 2009

No earthly delight like a new potato

By Liane Faulder, Edmonton Journal

August 26, 2009

I just can't get enough of new potatoes this time of the year.

This recipe for the darling creatures, part of The Journal's In Season
series on making the most of fresh garden and market vegetables, can be
served hot, along with another vegetable and a hearty meat serving. At room
temperature, it's a great alternative to potato salad. It comes from The
Canadian Garden Cookbook, published by Edmonton's own Lone Pine Publishing,
and really lets the taste of the newborn potatoes shine through.

NEW POTATOES WITH ROASTED GARLIC, LEMON AND DILL

Serves 4 - 1/2 cup (125 mL) plain Balkan-style yogurt - juice and finely
grated zest from 1 lemon - 1/2 bunch fresh dill, chopped - salt and black
pepper - 2 heads roasted garlic - 2 pounds (1 kilogram) new potatoes

Combine yogurt, lemon juice and zest, dill, salt and pepper to taste in a
small bowl or the bowl of a blender. Mix well. Squeeze in roasted garlic
clove (see note below). Puree the mixture with a blender or hand blender
until smooth. (Mixture can be made ahead and kept in an airtight container
in the refrigerator overnight; the flavours will intensify.)

Scrub potatoes and cut in halves, or in quarters if they are large. Transfer
to a medium saucepan and cover with cold water. Bring to a boil, then reduce
heat and simmer until tender, about 10 minutes. Drain well. Toss with yogurt
mixture and serve immediately.

NOTE: To roast garlic, preheat the oven to 350 F(180 C). Slice the top off
each bulb of garlic to expose the cloves, and lay them cut-side up in a
baking dish. Drizzle with olive oil and sprinkle with salt. Roast 20 to 30
minutes or until cloves are tender. Remove from oven and set aside until
cool enough to handle. Squeeze the buttery flesh of the cloves out of the
bulb and discard the papery skin. lf aulder@... Check out
my blog, Eat My Words, at www.edmontonjournal.com/blogs


_________________________
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Your tip for November 16, 2009

It only takes a minute to read this...

  A neurologist says that if he can get to a stroke victim within 3 hours he can
totally reverse the effects of a stroke...totally. He said the trick was getting
a stroke recognized, diagnosed, and then getting the patient medically cared for
within 3 hours, which is tough.

  RECOGNIZING A STROKE

  Thank God for the sense to remember the '3' steps, STR . Read and Learn!

  Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the
lack of awareness spells disaster. The stroke victim may suffer severe brain
damage when people nearby fail to recognize the symptoms of a stroke.
  STROKE: Remember the 1st Three Letters....S.T.R.

  Now doctors say a bystander can recognize a stroke by asking three simple
questions:

S *Ask the individual to SMILE.
T *Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently)
  (i.e. It is sunny out today.)
R *Ask him or her to RAISE BOTH ARMS.

  If he or she has trouble with ANY ONE of these tasks, call emergency number
immediately and describe the symptoms to the dispatcher.

  New Sign of a Stroke -------- Stick out Your Tongue

  NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out his
tongue.. If the tongue is 'crooked', if it goes to one side or the other, that
is also an indication of a stroke.

  A cardiologist says if everyone who gets this e-mail sends it to 10 people; you
can bet that at least one life will be saved.

I have done my part. Will you?
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Your tip for November 17, 2009

Here's all you need to know about choosing the right turkey
>
> Free-range. Butterball. Organic. Grain fed. Buying a turkey can be as
> mind-boggling as shopping for a computer.
>
> Here's a simple guide to help choose a holiday bird for next weekend's
> Thanksgiving feast:
>
> Commercial (includes Butterball)
>
> What it means: Raised in large barns, usually with no access to outdoors
>
> Where available: Most grocery stores
>
> Price per kilogram: $4.40 and up
>
> Taste: Bland compared to free-range and some other varieties, say
> aficionados.
>
> Grain fed
>
> What it means: No meat byproducts in the feed. The term is probably
> meaningless, since bovine spongiform encephalopathy (mad-cow disease) has
> made meat byproducts mostly a no-no in livestock feed.
>
> Where available: Most grocery stores and specialty meat shops
>
> Price per kilogram: $4.40 and up
>
> Taste: About the same as commercial turkeys
>
> Free range
>
> What it means: Theoretically, the birds are not confined to barns. However,
> the term is not regulated in Canada, so it could just mean that the bird has
> not been confined to a cage, but was still raised inside a barn. Ask your
> retailer or farmer.
>
> Where available: Farm Boy, Saslove's Meat Market, The Butchery, others
>
> Price per kilogram: $8.75 and up
>
> Taste: Fans of birds raised outdoors say they're moister, richer-tasting and
> require shorter cooking times than commercial turkeys
>
> Organic
>
> What it means: Organic animals have been raised on pesticide- and
> herbicide-free feed and without antibiotics. In Canada, organic is a
> federally regulated certification.
>
> Where available: Farm Boy, Saslove's Meat Market (special order); for
> others, try the Canadian Organic Growers' website: cog.ca
>
> Price per kilogram: $11 and up
>
> Taste: About the same asfree-range
>


  What it means: Wild, or Bronze (named for the colour of their feathers)
  turkeys are a heritage variety raised on specialty farms.

  Where available: Ferme Morgan Farms,Weir, QC (fermemorgan.com). None
  available this year, but promises them for 2010. Try Google for other
  producers.

  Price per kilogram: $14.50

  Taste: Stronger, gamier taste than standard white turkeys

  Remember, you could have an organic turkey that's spent its life inside an
  overcrowded barn or a free-range bird fed things you'd rather not know
  about.

  Read labels carefully and buy from a retailer or farmer you trust. And you
  can disregard claims of "no hormones"(in Canada, poultry producers are not
  permitted to use growth hormones) along with the cheerleading of
  Tofurkey fans (the things are made of tofu -- enough said).
the extra cost of buying a free-range or other specialty turkey for
  Thanksgiving, "It's a festive meal," says Joel Diener, owner of Saslove's
  Meat Market on Wellington Street.
  "You buy good, you pay good. You get what you pay for."

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Your tip for November 18, 2009

CLASSIC MANHATTAN WITH BRANDIED CHERRIES

1 serving

2 oz. Rittenhouse 100 rye
1 oz. Carpano Antica vermouth
2 dashes Angostura bitters
Brandied cherries:
6 lbs. fresh cherries
3/4 cup sugar
1 cup water
1/4 cup fresh lemon juice
2 cinnamon sticks
1 1/4 cups brandy

To make the brandied cherries, combine the sugar, water, lemon juice and
cinnamon in a large saucepan. Bring to a boil and reduce the heat to
medium-low. Add the cherries and simmer for 5 minutes. Remove from the heat,
remove the cinnamon sticks, and stir in the brandy. Allow the cherries to
cool.

Now make the cocktail. Stir the ingredients for the manhattan into a shaker
or tall glass with ice and strain into a cocktail glass. Garnish with a
homemade cherry.


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Your tip for November 19, 2009

DETERMINE EGG FRESHNESS
Comliments of Steve Doyle

A method to determine the freshness of an egg: Put the egg on its side in a pan
of cold water. A very fresh egg will remain on its side at the bottom of the
water. A very old egg will float to the top. Don't use it. If the egg is only a
few days old, it will stay underwater but tilt slightly upward. If it is about 1
1/2 weeks old, it will also stay underwater but will tilt to an upright
position.

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Your tip for November 20, 2009

KEEP PASTA FROM STICKING

To keep pasta from sticking together--or to the pot--while cooking, pour a small
amount of cooking oil into the boiling water.

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Your tip for November 23, 2009



MAKING BREADING STICK
Here's the secret: Wet sticks to Dry. And Dry sticks to Wet.

So if you are breading chicken... chicken is wet. Egg wash (wet) wont' stick to
wet. You have to dry it. So dredge in flour. THEN in milk/egg wash, THEN in
seasoned flour or breadcrumbs.

Corn dogs. Weiners are wet. Dry off, dust w/flour, THEN dip into wet corn
batter.

French Toast. Bread is dry. Dip directly into egg/milk custard, which is wet.

Get it? That's the secret!


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Your tip for November 24, 2009

DISCO'S HOT AND TANGY NEW YORK STRIP STEAKS
PG TESTED

This recipe comes from Captain Eric "Disco" Dominijanni, a New Yorker
who serves in the Marine Corps 2nd Assault Amphibian Battalion at
Camp Lejeune in Jacksonville, N.C. Dominijanni won a grilling
cook-off at the base with the following recipe, which is included in
a new grilling cookbook, "Command of the Grill: A Salute to Steak."
Proceeds benefit wounded Marines and their families.

      * 1 can (12 ounces) cola
      * 1/2 cup soy sauce
      * 1/2 cup garlic teriyaki sauce (or regular teriyaki sauce plus 1
clove crushed garlic)
      * 1 habanero chile pepper, finely chopped with seeds
      * 1 tablespoon grated orange zest
      * 1 tablespoon freshly ground ginger
      * 1 tablespoon extra virgin olive oil
      * 1 teaspoon freshly ground black pepper
      * 3/4 teaspoon fresh lemon juice
      * 1/8 teaspoon kosher salt
      * 4 New York strip steaks, about 8 ounces each and 3/4 inch thick
      * Extra virgin olive oil

In a medium bowl mix the marinade ingredients (everything except for
the steaks and olive oil). Place the steaks in a large, resealable
plastic bag and pour in the marinade. Press out the air, seal the
bag, and turn several times to coat the meat. Place the bag in a bowl
and refrigerate for 4 to 6 hours, turning the bag occasionally.

Let the steaks stand at room temperature for 20 to 30 minutes before
grilling. Remove the steaks from the bag and reserve the marinade.

BLACK JACK GRILLING SAUCE
Pour the marinade into a small saucepan, bring to a boil, and boil
for about 10 seconds. Set aside about half of the marinade for
basting the steaks. For the remaining marinade in the saucepan,
reduce the heat to a simmer and cook until it has reduced to the
consistency of a dipping sauce, 5 to 10 minutes, stirring
occasionally. Set aside.

Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

With the lid closed, grill the steaks over direct high heat (500
degrees to 550 degrees) until cooked to desired doneness, 5 to 7
minutes for medium-rare, turning once and basting with a little of
the boiled marinade. (If flare-ups occur, move the steaks temporarily
over indirect high heat.) Remove from the grill and let rest for 2 to
3 minutes. Serve warm with the dipping sauce on the side.

Serves 4.


BLACK JACK CHICKEN BREASTS WITH BARBECUE SAUCE

PG TESTED

This is a favorite recipe made with a simple sauce that will impress
your cookout guests every time -- and that keeps in the fridge for up
to a month, making it useful for quick family dinners as well. Black
Jack Barbecue Sauce gets some of its kick from the strong coffee
added to it.

      * 2 cups apple cider
      * 1/2 cup cider vinegar
      * 1 tablespoon minced shallots
      * 1 tablespoon minced garlic
      * 2 teaspoons salt, or to taste
      * 1 teaspoon ground black pepper, or to taste
      * 8 chicken breasts, bone in and skin on, or 1 whole chicken, cut
up, plus 4 breasts

Combine apple cider, cider vinegar, shallots, garlic, 1 teaspoon of
the salt and 1/2 teaspoon of the pepper in a resealable plastic bag.
Add chicken pieces and seal bag, pressing out air. Let marinate in
the refrigerator for at least 2 hours and up to 12 hours. Preheat gas
grill to medium-high; leave one burner off. If using a charcoal
grill, build fire and let burn down until coals are glowing red with
moderate coating of white ash. Spread coals in even bed on one side
of grill. Clean cooking grate.

Remove chicken from marinade and let excess drain off. Season with
remaining salt and pepper. Grill chicken over direct heat until
marked on all sides, about 3 minutes per side. Finish cooking chicken
over indirect heat on side of grill with unlit burner, covered,
turning every few minutes and brushing with barbecue sauce, until
chicken is cooked through (165 degrees) and juices run clear, 10 to
15 minutes.

Serves 8.

SOURCE: "Grilling," by the Culinary Institute of America

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Your tip for November 25, 2009

BUTTER PECAN CAKE

Butter Pecan Cake Mix
4 eggs
3/4 Cup Veg. Oil
1 Cup Water
1 Can of Coconut Pecan Frosting
1/2 Cup Chopped Pecans- (1/4 C for cake & 1/4 Cup for bottom of pan)
Small amount of powdered sugar.

Mix cake mix with oil, eggs, water, can frosting, and 1/4 cup pecans.
Mix well.

Spray Tube Pan with Pam and sprinkle with powdered sugar and 1/4 cup
pecans. Pour cake mixture into pan and bake @ 350 degrees for 50-60
minutes or until tester comes out clean. Cool in pan and then turn
upside down on to a plate.

Does not need frosting unless you desire to frost with another can of
Coconut Pecan Frosting, but this cake is so rich it really doesn't need
frosting.


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Your tip for November 26, 2009

FRESH STRAWBERRY MUFFINS

3 cups flour
2 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs, beaten
1 1/4 cups oil
2 1/2 cups fresh strawberries,
    sliced and slightly mashed

Combine the dry ingredients in a large mixing bowl.  In a small bowl, combine
the eggs and oil.  Stir in the strawberries into the egg mixture.  Blend in the
flour mixture until thoroughly combined.  Do Not Over Beat.  Spoon into the
greased muffin tins.  Bake at 400 degrees for 25 minutes.  Makes approximately 2
dozen muffins.

Recipe Source:  Gooseberry Patch - June Cavarretta

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Your tip for November 27, 2009

GARLIC BISCUITS

2 cups biscuit baking mix
1/2 cup Cheddar cheese, finely shredded
2/3 cup milk
1/4 cup butter
1/4 tsp garlic powder

Mix the biscuit baking mix, Cheddar cheese, and milk until well blended.  Drop
by tablespoonfuls onto a greased or parchment-lined cookie sheets.  Bake at 450
degrees for 10 minutes.  Melt the butter and garlic powder together and pour it
over the hot biscuits.

Recipe Source:  Gooseberry Patch - Judy Kelly

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Your tip for November 30, 2009

COOKING WITH CAST IRON

Older is better when using this chef's staple

By Sharon Thompson McClatchy-Tribune News Service

In better economic times, cooks are eager to try the latest cookware.
Brushed stainless steel, triple-ply stainless, enameled cast iron or enamel
on steel are what gourmet cooks covet - even though some are costlier than a
new range top.

But if you have an old cast-iron skillet in your cabinet, it's more valuable
than you might think.

If it's a skillet or kettle inherited from a relative, chances are it's as
smooth as a silk shirt and cooks better than a $200 stainless pan. It might
even be worth $200 itself.

Since the 1800s, the cookware choice for many cooks is cast iron, and an
early Griswold or Wagner item can bring hundreds of dollars if it's in
top-notch condition.

Take a look at your cast-iron muffin pans, dutch ovens, roasters, bread
molds, waffle irons and kettles to see whether they're in good shape. If
not, you can apply a little elbow grease and return them to an
almost-original patina.

Jim Nance of Georgetown, Ky., searches for old cast-iron implements,
restores and resells them. There are collectors around the country who will
pay thousands for a rare find.

Nance, a retired associate professor in the College of Education at the
University of Kentucky, began his collection of cast iron in the late '70s.
He and his wife, Jan, did a lot of canoe racing, camping and outdoor
cooking. In 1981, Nance attended an outdoors workshop for educators at
Jackson Hole, Wyo., where he was inspired by noted outdoor cooking expert
Dian Thomas.

>From then on, the Nances began their search for unusual pieces of cast iron.
Valuable ones are identified by distinctive marks on the back. Griswold,
Wagner and Erie are the names you'll want to find, although a skillet
without a name can be identified by Nance and other collectors.

>From 1865 until 1957, Griswold Manufacturing Co. of Erie, Pa., made
cast-iron implements that each had a distinctive mark on the back of the
piece. The name Griswold is easily recognizable, but the company also used
"Erie," "Erie PA" or "Erie PA USA," according to Antiques.About.com.

The Griswold items came in a variety of sizes, and the numbers on the backs
of most pieces were for consumers, but now collectors use them to indicate
value and rarity. No. 12 and No. 14 skillets are common, but a No. 13 could
be a lucky find. And if you have a lid, that's even better.

Sometimes these valuable items are found at flea markets or garage sales,
barely identifiable because of layers of rust.

Nance said selecting cast-iron cookware to restore or use is like "hunting
for buried treasure."

"You never know what you'll find under the carbon-grease buildup," he said.

A piece might be cracked or pitted under the rust or buildup. If an item has
more than superficial rust or rust under the carbon-grease buildup, there
might be pitted areas that cannot be smoothed out. Cracks are almost
impossible to repair, Nance said.

If the item has a little rust, there's an easy remedy.

For rare finds, Nance uses the more complicated and thorough lye soap
method. It is only for the professional restorer.

Some people recommend using a mild white vinegar-water solution (one part
vinegar, five parts water) and to soak the piece for several hours.

"The problem will be a change in the patina of the piece, and only cooking
over time will restore the dark, rich color," Nance said. "Cast iron is hard
to restore after you use vinegar."

Another method is to spray the grease with household ammonia and place the
pan in a zipper-style bag for several days. This might loosen the buildup
enough for you to wash it off. A self-cleaning oven might do the trick, but
you'll have a house full of smoke. Dealers use electrolysis to break down
the buildup with a mild electric charge.

Once the buildup is removed, the next step is cleaning and restoring. Wash
the stripped cast iron in hot sudsy water with a scrubber or steel-wool soap
pads. Continue to wash until the soap runs clear, with no discoloration from
carbon or rust. Dry thoroughly and place in a 180-degree oven for a few
minutes to remove all moisture.

Buff the implement using a drill and a very fine wire brush to remove any
residue that's left; then rewash the item in hot sudsy water and dry
immediately.

"Do not ever let cast iron dry in a drain rack," Nance cautions. Place in
the oven at 180 to 200 degrees, and when the cast iron is at 180 degrees,
spray it with oil or wipe with cooking oil. Return to the oven for 45
minutes to 1 hour. Wipe off the excess oil while it is still warm.

Then make some corn bread.

The person who created the first cast-iron skillet probably was looking for
something to cook corn bread. One is hardly good without the other.

Corn bread recipes are as plentiful as grandmas, but here's a good one that's
easy to make and remember. Danna M. Brewer of Hazel Green, Ky., sent this
recipe to the Lexington, Ky., Herald-Leader in the early '90s.

Raised in Ohio, she came to Kentucky when she married and "had to learn
about Southern cooking," she said.

"My mother-in-law took pity on me and helped me to learn a whole new way of
cooking," she said. "My mother always made good biscuits, but her corn bread
was not Southern-style. I have learned to change some recipes to keep up
with new products on the market. When the cornmeal mix came to the market, I
gradually changed my corn bread recipe to use it. If ever someone asks me
about making corn bread, I tell them to remember 2-2-2 and a pinch."

DANNA'S CORN BREAD

2 cups cornmeal mix
2 eggs
2 cups buttermilk
Pinch of soda
1/2 cup shortening

Mix the first 4 ingredients in a bowl. Melt shortening in a 9-inch cast-iron
skillet. Pour most of the melted shortening into the batter. While pan is
still hot, pour batter back into it. Bake at 350 degrees for 30 minutes.

When done, invert corn bread onto a plate. The bottom should be crisp, and
the center should be moist. This batter can be used for corn muffins, corn
sticks or fried corn bread.

Baking biscuits in a cast-iron skillet develops a crisp bottom. Top these
biscuits with scrambled eggs and gravy, or serve with slices of baked ham.

SKILLET SCALLION BISCUITS

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup vegetable shortening
1 cup buttermilk
1/2 cup chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon water for egg wash

Preheat oven to 375 degrees. Combine flour, baking powder, sugar and salt in
bowl of a mixer fitted with paddle attachment.

Add shortening, and mix on medium speed until a mealy consistency is
reached. Mixing on low, gradually add buttermilk, until just combined. Add
scallions, and mix just enough to incorporate.

Empty dough onto a lightly floured work surface and knead into a rectangular
shape. Roll dough, with a floured rolling pin, to about a 1/2-inch-thick
rectangle.

Cut out rounds using a 2 1/2-inch biscuit cutter. Drop biscuits in bottom of
well-seasoned, lightly oiled 10-inch cast-iron skillet. Brush tops with egg
wash and bake 20 to 25 minutes, until tops are browned and insides are firm.
Serve warm.

- Dwayne Ridgeway

Upside-down cake is a classic cast-iron dish. While the cake bakes, the
brown sugar and butter caramelize to create a gooey, tasty topping.

PINEAPPLE-COCONUT UPSIDE-DOWN CAKE

Topping:
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 can sliced pineapple
Batter:
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon coconut-flavored rum
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup toasted coconut flakes for garnish

Preheat oven to 350 degrees.

For topping: Melt butter in a well-seasoned 9-inch cast-iron skillet over
medium-high heat. Add brown sugar and melt, stirring constantly, until
bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even
layer, and set aside.

For the batter: Beat butter in a large bowl with an electric mixer until
light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time,
beating well after each addition.

Beat in vanilla and coconut rum. In a separate bowl, combine flour,
cardamom, baking powder and salt. Add half the flour mixture to the egg
mixture and beat on low speed just until blended. Add pineapple juice and
beat on low to incorporate; add remaining flour mixture, beating until just
incorporated.

Spoon batter over pineapple rings, smoothing the top evenly. Bake on center
rack of oven until golden brown and a skewer inserted in middle comes out
clean, 45 minutes to 1 hour. Remove from oven and let stand 5 minutes. To
remove from skillet, run a sharp knife around the edge to release the sides.
Invert a cake plate or service platter over the skillet and invert the cake
onto the plate, keeping pan and plate firmly pressed together. The cake
should drop from the skillet onto the plate.

Drizzle cake with additional coconut rum, top with toasted coconut flakes,
and serve.

- From "Cast Iron Cooking" by Dwayne Ridgeway.

CHARRED TOMATO AND CHICKEN TACOS

1 pound ripe plum tomatoes, cored (about 4 to 5)
2 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch
chunks
Salt and freshly ground pepper
1 large white onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, very finely chopped
2 jalapeno peppers, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions, chopped
12 corn tortillas, warmed
1/4 cup reduced-fat sour cream for garnish
2 limes, cut into quarters

Heat large cast-iron skillet over high heat until very hot. Place tomatoes
in skillet and turn occasionally with tongs until charred on all sides,
about 10 minutes. Transfer to a plate to cool slightly. Cut in half
crosswise; squeeze to discard seeds. Chop remaining pulp and skins; set
aside.

Add 1 teaspoon oil to pan and heat over high heat until oil is very hot. Add
chicken and season with salt and pepper. Cook, stirring occasionally, until
chicken is browned on all sides and no longer pink in the center, about 5
minutes. Transfer to a plate and set aside.

Reduce heat to medium and add remaining teaspoon oil. Add onions and cook,
stirring, until softened, about 5 minutes. Add garlic and jalapenos and
cook, stirring, for 1 minute more. Add lime juice and reserved chicken and
tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to
taste with salt and pepper. Cover to keep warm.

Spoon filling into warm tortillas, roll up and serve with sour cream and
lime wedges.

Note: Wrap tortillas in barely damp paper towels and microwave on high for
30 to 45 seconds.

Makes 6 servings.

- Source: Eating Well


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by Susan Doyle



Your tip for October 1, 2009


10 SYMPTOMS WOMEN SHOULDN'T IGNORE
By Alice Daniel, Special to LifeScript

1. Acute Fatigue
Let's face it: Women are used to being tired. Who doesn't have a
book-length "to do" list? Take car to mechanic, go to bank, pick
up cat food, take children to soccer game, finish project at work, get
mechanic, check on Mom and Dad… and on and on. Overload leads to
fatigue
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , but
when low energy and exhaustion are chronic and continue for more than
two weeks, see a doctor.

Acute fatigue can be a difficult symptom to diagnose, Kinzy says, but
that doesn't mean you should ignore it. It can indicate
hypothyroidism
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , which
can be treated with a hormone, or anemia, which is treatable with iron
or vitamin B12 shots. More seriously, it can be a sign of depression,
sleep apnea, heart disease or even lung cancer.

2. Rectal Bleeding
Women who have had hemorrhoids while pregnant might dismiss rectal
bleeding
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  as a
sign of a new hemorrhoid and not take it seriously, says Ruth Stewart,
M.D., assistant professor at Meharry Medical College and Vanderbilt
University. Rectal bleeding can indeed indicate a hemorrhoid, but it can
also be a sign of colon or rectal cancer
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , which
is curable if caught early, she says.

If you experience rectal bleeding, you should see a doctor right away.
And even if it's just a hemorrhoid
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , it
still needs to be treated.

3. Abdominal Bloating and Pain, Change in Bowel Habits
Like rectal bleeding, abdominal bloating and pain or a change in bowel
habits can indicate something serious like colon cancer. These symptoms
also can be a sign of ovarian cancer, inflammatory bowel
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>
syndrome or diverticulitis.

Diverticulitis occurs when you have small pouches that bulge outward in
your colon (diverticulosis) that get infected. Diverticulitis can be
treated with antibiotics but sometimes requires surgery. If you
experience abdominal bloating
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  or a
persistent change in bowel habits, such as constipation, make an
appointment with your doctor.

4. Pain or Discomfort in Chest
Heart disease
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  may be
the No.1 killer of American women, but "most women still don't
think about heart disease happening to them," Kinzy says. So
they'll neglect to have a heart evaluation because they're
positive it's not their heart. "Then it ends up being about
their heart."

The signs of coronary artery disease
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , which
can lead to a heart attack, are typically much more subtle in women than
in men.

"Angina
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>
isn't always obvious in women. It's not the classic
`elephant sitting on my chest' feeling," Stewart says.
"Sometimes it's just discomfort or a `not well'
feeling."

Women might misdiagnose the discomfort as acid reflux
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  or a
"burpy" sensation. One of Stewart's former patients said the
feeling was akin to having a balloon inside her chest. She assumed it
was acid reflux, took a Maalox and went to work; a few hours later, she
came into the hospital having a heart attack
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> . If
you're having trouble exerting yourself, have some discomfort or
pain in your chest, or you're just not feeling right, see a doctor
immediately.

5. Heart Palpitations
Heart palpitations are often related to stress, but if persistent, they
can also be a sign of atrial fibrillation
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , which
is an irregular heartbeat. If you don't seek treatment for atrial
fibrillation, you increase your risk of having a stroke, especially if
you have other risk factors for heart disease, which include an
abdominal girth of more than 35 inches in women, high cholesterol, high
blood pressure
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  or
being a smoker.

6. Shortness of Breath
Shortness of breath is yet another symptom of heart disease. But it can
also be a sign of other diseases, such as pneumonia, asthma, emphysema,
chronic bronchitis
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> , lung
cancer or even a blood clot. These are all very serious, so if
you're having continual or increased problems breathing, make an
appointment to be evaluated.

7. Pelvic Pain During Intercourse
It's not normal to have pelvic pain during sex, so pay attention if
this symptom occurs. If pelvic pain happens during deep penetration, it
could indicate pelvic inflammatory disease
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  (PID),
endometriosis, an ovarian cyst or cervicitis, which is an infection of
the cervix. Pelvic pain upon entry can mean a vaginal infection or a
hormone deficiency. If you do experience pelvic pain during intercourse,
don't shrug it off – go to the doctor. An infection that goes
untreated can lead to infertility
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> .

8. Change in the Appearance of a Mole
Melanoma
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  (skin
cancer) is often linked to a change in moles, so check your moles and
freckles regularly for any difference in their appearance.

Follow the ABCD method recommended by the Skin Cancer Foundation and the
American Academy of Dermatology
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000>  to help
detect possible problems. If the mole is A, asymmetrical; B, has uneven
borders; C, has changed in color; or D, changed in diameter, see a
dermatologist immediately. Any changes in your skin, such as a growth or
a sore that won't heal, are also potential indicators of melanoma.

9. Breast Lumps
Examine your breasts monthly to detect any new masses or lumps and have
a yearly breast exam
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> . It
might sound funny, but you should know your breasts intimately. That
way, you'll be able to recognize an unusual mass or lump and have it
evaluated right away.

Potentially cancerous lumps usually feel like small stones or rocks in
your breast, Kinzy says. Non-cancerous lumps are typically more tender
and change with your menstrual cycle
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> . But
this is not always the case, so check with your doctor if a new lump
appears.

10. Swelling in Legs or Persistent Pain in Joints
If you notice swelling in one or both legs, particularly after
you've been traveling in a car or airplane, seek a doctor. Swelling
in one leg can mean a blood clot, while swelling in both legs can be a
sign of kidney or liver disease
<http://www.lifescript.com/Health/Everyday-Care/Health%20Basics/10%20Sym\
ptoms%20Women%20Shouldnt%20Ignore.aspx?utm_campaign=2009-05-10-28126&utm\
_source=healthy-advantage&utm_medium=email&utm_content=healthy-well-wise\
_10%20Symptoms%20Women%20Shou&FromNL=1&sc_date=20090510T170000> .
Chronic or constant pain in joints could mean something more serious
than arthritis, such as lupus or rheumatoid arthritis, which may require
steroid treatment.

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Your tip for October 2, 2009



This tip comes from my long time friend Richard Markel. Thanks again
Richard.



COFFEE FILTERS

Coffee  filters ..who knew!   And you can buy 1,000 at  the  Dollar Tree
for almost  nothing.


   1. Cover  bowls or dishes when cooking in the  microwave.
Coffee filters make excellent covers.



2. Clean windows and  mirrors.  Coffee filters are lint-free so they'll
leave windows  sparkling.


3.  Protect  China
.  Separate your good dishes by putting a  coffee  filter between each
dish.


4.  Filter broken cork from wine.  If you break the cork when  opening a
wine  bottle, filter the wine through a coffee filter.


5.  Protect a cast-iron skillet.  Place a coffee filter in the  skillet
to absorb moisture and prevent rust.


6.  Apply shoe polish.  Ball up a lint-free coffee filter.


7.  Recycle frying oil.  After frying, strain oil through a sieve  lined
with a coffee filter.


8.  Weigh chopped foods.  Place chopped ingredients in a coffee filter
on a  kitchen scale.


9.  Hold tacos.  Coffee filters make convenient wrappers for messy
foods.


10.  Stop the soil from leaking out of a plant pot.  Line a plant  pot
with a coffee filter to prevent
the soil from going through  the drainage holes.


11.  Prevent a Popsicle from dripping.  Poke one or two holes as  needed
in a coffee filter.


12.  Do you think we used expensive strips to wax eyebrows?  Use  strips
of coffee filters .


13.  Put a few in a plate and put your fried bacon, French fries,
chicken  fingers, etc on them.
Soaks out all the grease.


14.  Keep in the bathroom.  They make great "razor nick  fixers."

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS



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Your tip for October 5, 2009



CONSERVE



These and the following few tips come from Steve Doyle.



Buy the cheapest liquid dish washing detergent that you
can find, add a few tablespoons of vinegar to the dish
water first.  The vinegar cuts the grease and leaves the
dishes sparkling clean.





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Your tip for October 6, 2009



PEPPERS



Wash peppers just before using; remove the stem, seeds, and interior
membranes. Sauté, steam, or bake and add to salads, soups, or
stir-fries. Store peppers  30 in a plastic bag in the refrigerator for
up to five days.



Sweet peppers are an excellent source of vitamin C and vitamin A.







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Your tip for October 7, 2009



Old nylons make good ties for tomatoes and other plants because they're
strong, yet won't damage vulnerable stalks.







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Your tip for October 8, 2009



Don't store potatoes and onions together. Potatoes will rot quickly if
stored with onions.



End of Steve Doyle's tips



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Your tip for October 9, 2009



CILANTRO LIME RICE

The simple addition of lime and cilantro creates a sublime rice that
will
become your new standard.

1 1/2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Grated rind and juice of 1 medium lime
1/2 cup chopped cilantro

1. Heat oil in a saucepan over medium heat. Add rice; stir to coat.

2. Add broth and salt; increase heat and bring to a boil. Stir once.

3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from
heat
and let stand 10 minutes.

4. Fluff rice with a fork and stir in lime rind, juice and cilantro.
Serves
4.

Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July
2008.

Nutritional Information

Per serving: 210 calories 5g fat, 0mg chol., 4g prot., 36g carbs., 0g
fiber,
300mg sodium.

American Profile is a division of Publishing Group of America, Inc. All
content within this site is ©2006 of Publishing Group of America
unless
otherwise noted.


_____________



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Your tip for October 12, 2009



BLOODY MARIAS

1 oz. Tabasco Spicy Tequila
2oz. Tabasco Bloody Mary Mix
1 dash lemon juice 1 dash celery
Salt

Shake all ingredients with cracked ice and strain into an old-fashioned
glass over ice cubes. Garnish with lemon slice.

Tabasco Sunrise

2 oz. Tabasco Spicy Tequila
1/2 oz. grenadine
3 oz. orange juice

Build over ice and garnish with a cherry.

Tabasco Rita

2 oz. Tabasco Spicy Tequila
1 oz. orange liqueur 1/2 oz. lime Juice
Salt

Dip rim of glass into salt. Combine ingredients in shaker with ice.
Shake
well and serve over ice in margarita glass. Garnish with a lime wheel.







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Your tip for October 13, 2009



STRAWBERRY PRESERVES

From Carol Anne Blitzer and Virginia Noland

Makes about 10 (8-oz.) jars.

About 10 (8-oz.) jars that have been run through the dishwasher on the
high-heat cycle or have been cleaned and boiled for 10 minutes
6 pints of fresh Louisiana strawberries (small ones work best)
4 lbs. granulated Louisiana sugar
1/2 cup fresh lemon juice
10 new jar lids (never reuse lids)
10 jar rings

1. Check the jars to be sure there are no nicks on the rims. Run the
jars
through the dishwasher on the high-heat cycle or clean them in hot,
soapy
water; rinse; and boil for 10 minutes.

2. Remove stems from strawberries and wash well. Keep most of the
berries
whole, but cut the largest berries in half.

3. Place cleaned berries in a large pot with a heavy bottom. Pour sugar
over
the strawberries.

4. Place on burner of stove at lowest setting and occasionally stir
gently
so the sugar does not stick or burn until the sugar is melted into the
berries. When sugar is completely melted, add the lemon juice.

5. Turn heat to medium-high and bring to a full boil watching carefully
to
see that the mixture does not stick on the bottom of the pot and does
not
boil over. Reduce heat, allowing the mixture to continue to boil but
watching that it does not boil over. Boil for 35 minutes.

6. Wash jar lids in soapy water. Rinse and place in a small pot. Bring
almost to a boil. Remove from heat.

7. Remove strawberry mixture from heat. Skim most of the foam from the
top
of the pot. It is not necessary to do this completely as most of the
foam
will settle out by itself.

8. Using a funnel and a ladle, pour berry mixture into jars, filling
each
jar to within 1/2-inch of top. With a clean, damp dishcloth, wipe the
top of
each jar to make sure that no berry mixture is on the rim. Dry each rim
and
each lid well and place a lid over each jar. (You will end up with some
syrup, which you can put in a separate jar and use over pancakes or ice
cream.) Put rings on each jar, but do not over-tighten.

9. When all the jars are filled, put in a large soup pot or kettle and
completely cover with water, at least an inch or more over the tops of
the
jars. Cover pot. Bring to a full boil and let boil for 30 minutes.

10. Remove from kettle. Check to see if jars have sealed. ( They almost
always seal, but if occasionally one has not, clean rim and repeat the
boil
or keep in refrigerator until ready to use).

11. Store jars in a cool, dry place. It will make you so happy to have
them
at Christmastime or when you want to give someone a nice little gift.



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Your tip for October 14, 2009



PIE RECIPE



Gloria Trainor of Knoxville,  Tenn., sent in a pie recipe from the
September
1972 issue of Family Circle magazine. She thought it might be the one
that
Kaiser was looking for.

The recipe suggests using a piecrust mix. If you are a purist, you can
make
the crust from scratch; but, to save time, I opted to use the Pillsbury
refrigerator crust, which I prefer to crust made from a mix. This pie
has a
smooth, fresh-lemon flavor with a cloudlike meringue topping and just
the
right balance of tart to sweet.

Recipe request

Barbara Corley of Windsor, Calif., is looking for a recipe she has
misplaced
for a turkey meatloaf with sour cream and soda crackers.

If you are looking for a hard-to-find recipe or can answer a request,
write
to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St.,
Baltimore 21278, or e-mail recipefinder@...
<mailto:recipefinder@...> . If you send more than
one recipe, put each on a separate piece of paper or attachment. Names
and
addresses must accompany recipes to be published.

Lemon meringue pie
Makes: 6 slices

1/2 package piecrust mix or one 9-inch refrigerator piecrust
1 1/3 cups sugar (for filling)
1/2 cup cornstarch
1/4 teaspoon salt
1 3/4 cups water
4 eggs, separated
2 tablespoons butter or margarine
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice (about 4 lemons)
1/4 teaspoon cream of tartar
1/2 cup sugar (for meringue)

Prepare piecrust. Fit into an 8-inch pie plate and bake in a 450-degree
oven
for 8 to 10 minutes, or until golden brown; cool.

Combine 1 1/3 cups sugar, cornstarch and salt in a medium-sized
saucepan;
gradually stir in water. Cook over medium heat, stirring constantly,
until
mixture comes to boil and is thickened. Boil 1 minute. Remove from heat.

Beat egg yolks slightly in a small bowl; slowly blend in 1/2 cup of hot
cornstarch mixture, then slowly pour back into remaining mixture in
saucepan. Cook, stirring constantly, over low heat for 2 minutes; remove
from heat. (Do not overcook.) Stir in butter or margarine, lemon rind
and
lemon juice; pour into cooled pastry shell. Cover with plastic wrap;
refrigerate until cold, about 3 hours.

Beat egg whites with cream of tartar until foamy-white and doubled in
volume; gradually add remaining 1/2 cup sugar, beating until all the
sugar
dissolves completely and meringue stands in firm peaks.

Using a pastry bag with a large notched tip or a spoon, form meringue
into
10 to 12 large puffs on a greased and floured or parchment-lined baking
sheet. Bake in a 425-degree oven for 3 to 5 minutes, until peaks turn
golden. Cool on a baking sheet. When puffs are cool, carefully place
them on
the cold pie with a small spatula.

Nutrition information

Per slice: 478 calories, 6 grams protein, 15 grams fat, 6 grams
saturated
fat, 85 grams carbohydrate, 1 gram fiber, 151 milligrams cholesterol,
265
milligrams sodium



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This Ezine is listed in The Free Directory of Ezines
http://www.freezineweb.com/ <http://www.freezineweb.com/>

Welcome to the Kitchen Project's
H O U S E H O L D   H I N T S

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by Susan Doyle



Your tip for October 15, 2009



FAT MAN'S MISERY

1 chocolate crumb crust
1 stick butter
1 cup confectioners' sugar
1 egg
A few drops of almond extract
1/2 pint whipping cream
1/2 tablespoon sugar
1/2 teaspoon vanilla extract
3 tablespoons of amaretto liqueur
1/2 cup chopped pecans

Cream butter and sugar. Add egg and cream again. Add almond extract and
amaretto and cream again. Spread the mixture on top of the chocolate
crumb
crust.

Whip cream with 1/2 tablespoon of sugar. Add vanilla extract and pecans.
Fold until blended. Spread on top of the first mixture. Cover top of pie
with crushed chocolate wafers or cookies. (This is when you need the
extra
crust to sprinkle on top of the pie.)

"You want to sprinkle enough crushed cookies on top that the pie looks
chocolaty on top," Ricks said. "You could use chocolate shavings instead
of
the crushed cookies or even chocolate syrup. The syrup would be my last
choice for a topping for the pie. It would be really sweet."





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Your tip for October 16, 2009



MOLE OR BROWN SAUCE

Dee Turner of Lucedale thinks the brown sauce served on Cuco's
enchiladas
was a mole sauce and shares her recipe for it. She allows 1 cup of mole
sauce per person.

"Allow 1 cup of sauce for each person and add 2 cups sauce for the pot,"
she
said. "You can make extra and freeze it, too."

Mole, which comes in a jar, can be found in the Hispanic section of most
major supermarkets.

MOLE SAUCE FOR TWO

3 cans Swanson's Chicken Broth
10 teaspoons mole
10 teaspoons sugar
Corn tortillas

Bring above ingredients to a boil, then simmer for 20 to 30 minutes.

Optional: You can add 1 or 2 tortillas to sauce while simmering for
added
flavor.

After simmering, let sit for a few hours, uncovered. When ready to eat,
reheat.

Note: If in a hurry, the sauce does not have to sit for a few hours, you
can
use right away.

To make enchiladas:

Take a 50/50 mix of cheddar and Monterey Jack cheese (or use Co-Jack
cheese). Take tortilla, dip in sauce to wet tortilla and moisten to be
able
to roll it. Add ingredients (cheese, onions, meat or whatever).

After rolled, set on individual plates (such as steak plates). Add some
extra mole sauce over it and set in a preheated oven. Bake 10-15 minutes
at
350 degrees, until cheese is melted.

Once out of the oven, take some chopped lettuce to set around
enchiladas. -
Submitted by Dee Turner

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Your tip for October 19, 2009



Ginger root is a culinary wizard

By STEVE PETUSEVSKY
Sun Sentinel

As I plan a menu, I dig through my garden and pull out a few knobs of
really ugly rhizomes. They are covered with mud, and I know that they
are a treasure of flavor waiting to be rinsed and peeled.

Fresh ginger is a culinary gift that I can never live without. Its
intense spicy, complex flavor can be added to everything including
baked goods, sauces, drinks, teas, stews and, of course, Asian
recipes. Imagine a world without ginger snaps, stir fries and heady
ginger beer.

I never understand how cooks think they can substitute powdered
ginger for the fresh knobs. There is nothing remotely similar about
the two ingredients.

Ginger is easy to grow in Florida. Just take a chunk, roughen the
skin and plant it in a semi-shady spot. In a few weeks, an attractive
plant with green leaves will sprout, and your ginger roots will
multiply, providing you with endless culinary possibilities.

Ginger root also is used by Asian cultures as an antidote for motion
sickness, nausea and upset stomach. Simmer 2 cups water with a 2-inch
piece that you slice (don't even bother to peel it). Let it cook
about 10 minutes.

Then add some sugar, a cinnamon stick and even a tea bag to steep, if
you wish. Strain this into a cup and drink this ginger tea for any
kind of stomach problem.

To have it ready for cooking, wash and peel some ginger root before
pureeing it with water or oil. You can also puree a large piece of
ginger with 4 cloves garlic and 1/4 cup canola oil.

If I intend to use this mixture to prepare only Asian dishes, I
substitute sesame oil. I enjoy spicy so I add a teaspoon crushed
dried red pepper flakes. These mixtures keep a month in the fridge.

One of my favorite spring dishes is asparagus with Ginger Soy
Drizzle. Asparagus is in season now and can be cooked a few days
ahead of time and kept chilled, ready for a quick side dish or salad.

To cook asparagus quickly and help them retain their beautiful color,
place the bunch of asparagus in a microwave-safe dish with a 1/2-inch
water. Lightly cover with plastic wrap or a lid and microwave on high
5 to 7 minutes until just tender. Drain and immediately rinse in ice
cold water.

This process is known as "shocking" the vegetable so it stops cooking
and preserves its color and texture for later use. The asparagus can
be wrapped and refrigerated up to three days.


Steve Petusevsky's Ginger Soy Drizzle

Here's a simple Asian ginger vinaigrette that can be used as a
marinade or basting sauce for any vegetable or grilled tofu, as a
dressing for salad or as a dip.

1 tablespoon Dijon mustard
2 tablespoons grated peeled ginger root
2 cloves garlic, minced
2 tablespoons canola oil
2 tablespoons dark-roasted sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
Juice of 1/2 lemon
1 teaspoon honey
1/4 cup ginger ale or water

Combine all ingredients in a blender and puree, or puree with a
hand-held immersion blender, until smooth. Makes 1 cup.

Per serving: 34 calories, 89 percent calories from fat, 4 grams total
fat, .4 grams saturated fat, no cholesterol, .9 gram carbohydrates,
no fiber, .4 gram total sugars, .8 gram net carbs, .1 gram protein,
79 milligrams sodium.

_______________________________________________







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Your tip for October 20, 2009



Get into some hot-water cornbread

By ELIZABETH PUDWILL Copyright 2009 Houston Chronicle


Reader Doris Ann Treadway wants a recipe for hot-water corn bread just
like
her mama used to make. Several readers sent in recipes. I tested and
added
and tried them again until I liked the end result. My No. 1 tester,
daughter
Samantha, agreed. She ate a plateful with butter and syrup. I like them
right out of the pan.

Requests

Brenda Brown wrote in wanting to make Cajun mashed potatoes. Stephanie
Serrano wants to re-create the spinach and potato dish she used to get
at
Ballatori's Italian Restaurant. Ballatori's is long gone, but does
anyone
have that recipe or something similar?

Organic Idol?

Are you the Next Organic Idol? As American Idol gets down to its top
finalists, the Organic Institute begins its search for their version,
the
"Organic Idol." The institute is searching for consumers who have
switched
to organic. Submit a video about why you think organic is worth it for a
chance to become the organic ambassador. Log onto
www.organicitsworthit.com <http://www.organicitsworthit.com/>
and click on the "get involved" link for official rules and submission
information.

E-mail requests and responses to elizabeth.pudwill@...
<mailto:elizabeth.pudwill@...>  or mail to
Elizabeth Pudwill, Houston Chronicle Kitchen to Kitchen, P.O. Box 4260,
Houston, TX 77210.

HOT-WATER CORN BREAD

2 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 egg, beaten
Boiling water
1/4 to 1/2 cup oil for frying

Mix together the cornmeal, flour, salt and sugar. Stir in the egg.
Slowly
add enough boiling water until you have a thick batter that you can form
into patties. Form into about 15 patties and fry in hot oil in a heavy
skillet until golden brown on both sides. Serve immediately.

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Your tip for October 21, 2009



VANILLA ICE



Sarah Rutledge, 1847, "The Carolina Housewife"

2 pints milk
8 ounces heavy cream
12 ounces sugar
4 pieces vanilla bean

Split the vanilla (bean) and cut it into small pieces; beat it with a
little sugar in a marble mortar till it becomes powdered; put it into
a stew-pan or skillet, with the milk, cream and sugar; let them boil
till the whole is sufficiently thick, then strain through a cloth,
and pour into a bowl to cool. (Freeze as directed by ice cream maker
instructions.)

Fresh strawberry Ice Cream
Brigid Callinan

5 cups ripe strawberries, stemmed and halved
2/3 cup, or to taste, sugar
2 tablespoons lemon juice
Pinch of salt

Combine strawberries, lemon juice and sugar and toss to coat. Allow
strawberries to macerate at least 1 1/2 hours, until sugar is
dissolved. Pour strawberries into a deep non-reactive sauté pan and
bring to a simmer over medium heat. Reduce heat to maintain a gentle
simmer, watching carefully to avoid burning on the bottom. Cook,
stirring occasionally, until juices are thick and large bubbles form
-- it should be dark red and look like jam. Transfer jam to a
heatproof bowl and allow to cool. While strawberries cook, prepare
ice cream base.


Ice Cream Base

2 cups whole milk
1/2 vanilla bean, split and scraped
8 large egg yolks
3/4 cup sugar
1/2 teaspoon salt
1 2/3 cups heavy cream

Combine milk and vanilla bean in a heavy saucepan and bring to a
boil. Remove from heat and allow to steep for 10 minutes. Whisk
together yolks and sugar until smooth. While whisking, add a small
amount of hot milk into yolk mixture to temper, then add remaining
milk and whisk until combined. Return custard to saucepan and cook
over low heat, stirring constantly with a wooden spoon, until custard
coats the back of the spoon (about 170 degrees). Immediately strain
custard and cream and chill (on ice to speed things along). When
custard and strawberries are cool, whisk together until uniform.
Taste ice cream and add more salt and/or lemon juice (up to 2
tablespoons, depending on sweetness of berries) to taste. Freeze
according to ice cream maker manufacturer's instructions.

------

Chocolate and Fresh Mint Sorbet
Brigid Callinan, Copia

5 cups water
2 cups sugar
3 ounces (2 packed cups) fresh peppermint, spearmint or chocolate mint
14 ounces bittersweet chocolate
1/4 teaspoon salt

Combine water and sugar in a saucepan and stir to dissolve sugar.
Remove mint from stems and crush leaves slightly. Add mint to
saucepan and bring to a boil. Remove from heat and allow to steep at
least 30 minutes. Chop chocolate and place in a heatproof bowl.
Strain mint mixture and return to saucepan. Bring mint syrup to a
boil and pour over chocolate mixture. Stir until smooth, then strain
again and add salt. Chill thoroughly before freezing according to ice
cream maker manufacturer's instructions.







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Your tip for October 22, 2009



TO REMOVE STAINS









ADHESIVES: TAPE, RUBBER CEMENT, CHEWING GUM

WASHABLE:  APPLY ICE TO HARDEN RESIDUE. SCRAPE WITH A DULL KNIFE.
SPONGE WITH DRY-CLEANING SOLVENT.  RINSE AND LAUNDER IN HOTTEST WATER
SAFE FOR FABRIC.

PURE WOOL: SCAPE RESIDUE WITH DULL KNIFE.  SPONGE WITH DRY-CLEANING
SOLVENT.



ALCOHOLIC BEVERAGES:

WASHABLE:  RINSE IMMEDIATELY WITH COLD WATER.  INVISIBLE STAINS TURN
BROWN WITH AGE.  IF RINSING ALONE DOESN'T REMOVE STAIN, SOAK IN 1/8 CUP
ALL-FABRIC BLEACH DISSOLVED IN 1 GALLON WARM WATER FOR 30 MINUTES.  RUB
ANY REMAINING STAIN WITH DETERGENT AND LAUNDER IN WARM WATER.  SOAK
OLDER STAINS IN ENZYME PRESOAK BEFORE LAUNDERING.



BLOOD:

WASHABLE:  SOAK IN ENZYME PRESOAK AND COLD WATER, IF STAIN IS FRESH,
WARM WATER IF DRY.  LAUNDER IN HOTTEST WATER SAFE FOR FABRIC.  OR RINSE
IMMEDIATELY IN COLD WATER.  UNLESS YOU ARE WORKING ON WOOL, TREAT WITH A
PASTE OF MEAT TENDERIZER AND WARM WATER.  WAIT 30 MINUTES.  LAUNDER WITH
BLEACH SAFE FOR FABRIC.  OR SOAK IN COLD WATER.  RUB IN LIQUID DETERGENT
AND WASH IN WARM WATER AND BEACH SAFE FOR FABRIC - OR SOAK 15 MINUTES IN
SOLUTION OF BLEACH SAFE FOR FABRIC.  USE 2 T. BLEACH TO 1 QUART COLD
WATER.  RINSE AND LAUNDER.

SILK: SOAK IN COLD WATER.  WASH GENTLY ON COOL WATER WITH DETERGENT, OR
APPLY SOLUTION OF EQUAL PARTS AMMONIA AND WATER.

PURE WOOL:  BLOT STAIN WITH PASTE MADE FROM DRY LAUNDRY STARCH, RINSE
FROM BACK WITH MILD SOAPY WATER.



CHOCOLATE:

WASHABLE:  RINSE STAIN WITH COOL WATER.  APPLY A PASTE OF LIQUID LAUNDRY
DETERGENT AND ALL-FABRIC BLEACH.  WAIT 30 MINUTES.  WASH AS USUAL.  IF
GREASY STAIN REMAINS, (1) SOAK IN ENZYME PRESOAK OVERNIGHT - OR (2)
SPONGE WITH DRY-CLEANING SOLVENT, RINSE AND LAUNDER IN HOTTEST WATER
SAFE FOR FABRIC. OR IMMEDIATELY RINSE IN COLD WATER.  MIX HYDROGEN
PEROXIDE WITH A FEW DROPS OF AMMONIA.  SOAK THEN RINSE AND LAUNDER.

PURE WOOL: SPONGE WITH MILD SOAPY WATER.



COFFEE:

WASHABLE:  RINSE IN COLD WATER.  SOAK 30 MINUTES WITH ALL-FABRIC BLEACH
AND WARM WATER.  LAUNDER.  IF GREASE STAIN REMAINS, APPLY ENZYME PRESOAK
FOR 1 MINUTE, LAUNDER IN DETERGENT AND WARM WATER.  OR RINSE IMMEDIATELY
IN COOL WATER.  MIX HYDROGEN PEROXIDE WITH A FEW DROPS OF AMMONIA AND
SOAK, RINSE AND LAUNDER - OR IF CHLORINE BLEACH IS SAFE FOR FABRIC, SOAK
15 MINUTES IN SOLUTION OF 2 T. CHLORINE BLEACH TO 1 QUART COLD WATER FOR
15 MINUTES, RINSE AND LAUNDER.

PURE WOOL:  SPONGE WITH GLYCERINE.  IF NONE IS AVAILABLE, USE WARM
WATER.



COSMETICS:

WASHABLE:  RUB LIQUID DETERGENT INTO DAMPENED STAIN UNTIL OUTLINE OF
STAIN IS GONE.  LAUNDER IN HOTTEST WATER SAFE FOR FABRIC - OR APPLY
PREWASH PRODUCT TO STAIN.  WAIT 1 MINUTE AND LAUNDER.  REPEAT IF
NECESSARY.



CRAYON:

SCRAPE RESIDUE OFF WITH DULL KNIFE.  SOAK MATERIAL IN ENZYME PRESOAK AND
LAUNDER IN HOTTEST WATER SAFE FOR FABRIC.



DYE OR COLOR TRANSFER:

TREAT WHITE FABRIC WITH COMMERCIAL COLOR REMOVER.  LAUNDER.  IF COLOR
REMAINS, LAUNDER AGAIN WITH BLEACH SAFE FOR FABRIC.  SOAK COLORED
FABRICS IN ALL-FABRIC BLEACH AND LAUNDER - OR SOAK OVERNIGHT IN ENZYME
PRESOAK AND LAUNDER.  STAINS ARE GENERALLY PERMANENT ON POLYESTER.



EGG:

WASHABLE:  RINSE IN COLD WATER.  SOAK 30 MINUTES IN ENZYME PRESOAK AND
LAUNDER.  DO NOT USE HOT WATER.  IT WILL SET STAIN.

PURE WOOL:  SCRAPE RESIDUE OFF AND SPONGE WITH CONCENTRATED LIQUID
DETERGENT.



FABRIC SOFTENER: GREASY OR BLUISH APPEARANCE

RUB STAIN WITH LAUNDRY BAR SOAP AND LAUNDER AS USUAL.



FOOD COLORING AND FRUIT JUICE:

SOAK IN COLD WATER 30 MINUTES.  APPLY A PASTE OF DETERGENT AND
ALL-FABRIC BLEACH, RUB AND LAUNDER - OR PLACE FABRIC FACEDOWN OVER PAN
AND POUR BOILING WATER THROUGH STAIN.  WORK LIQUID LAUNDRY DETERGENT
INTO STAIN, RINSE AND LAUNDER.  OR RINSE IMMEDIATELY.  MIX HYDROGEN
PEROXIDE WITH A FEW DROPS OF AMMONIA.  SOAK, RINSE AND LAUNDER.  TEST
FOR COLORFAST FIRST - OR COVER STAINED AREA WITH




PASTE OF ALL-FABRIC BLEACH, A FEW DROPS OF AMMONIA AND A FEW DROPS OF
HOT WATER.  LET STAND 30 MINUTES; LAUNDER - OR IF FABRIC ALLOWS, SOAK 15
MINUTES IN A SOLUTION OF 2 T. CHLORINE BLEACH TO 1 QUART OF COLD WATER.
RINSE AND LAUNDER.



GRASS:

SOAK IN COLD WATER AND SPONGE WITH DENATURED ALCOHOL.  TEST FOR
COLORFAST FIRST.  WASH IN BLEACH AND HOTTEST WATER SAFE FOR FABRIC.  OR
RUB WITH LIQUID LAUNDRY DETERGENT AND LAUNDER IN BLEACH SAFE FOR FABRIC
- OR SOAK OVERNIGHT IN ENZYME PRESOAK.  LAUNDER IN HOT WATER AND BLEACH
SAFE FOR FABRIC.



GREASE:  BUTTER, MARGARINE, OIL, VASELINE

WASHABLE:  PRETREAT WITH LIQUID SHAMPOO AND WASH IN HOTTEST WATER AND
BLEACH SAFE FOR FABRIC - OR SPRAY WITH PREWASH PRODUCT, LET STAND 1
MINUTE AND LAUNDER - OR SCRAPE  OR BLOT RESIDUE.  PLACE STAIN FACEDOWN
ON WHITE PAPER TOWELS.  SPONGE DRY CLEANING SOLVENT ONTO BACK OF STAIN.
WHEN DRY, TREAT WITH LIQUID LAUNDRY DETERGENT.  LAUNDER WITH EXTRA 1/2
CUP DETERGENT.

SILK:  USE A SPOT LIFTER OR SPONGE WITH DRY CLEANING SOLVENT - OR APPLY
WHITE TAILOR'S CHALK OR WHITE TALCUM POWDER.  PUT WHITE BLOTTING PAPER
UNDER AND ABOVE STAIN.  IRON STAIN THROUGH BLOTTER.

PURE WOOL:  SPONGE WITH DRY-CLEANING SOLVENT.



INK:

DON'T APPLY WATER.  SPONGE AROUND STAIN WITH DENATURED ALCOHOL OR
DRY-CLEANING SOLVENT, THEN APPLY DIRECTLY TO STAIN.  PLACE STAIN FACE
DOWN ON WHITE PAPER TOWELS AND APPLY SOME REMOVER TO BACK OF STAIN.
RINSE.  RUB IN LIQUID LAUNDRY DETERGENT AND LAUNDER IN HOTTEST WATER
SAFE FOR FABRIC - OR SPRAY STAIN WITH HAIRSPRAY.  SPONGE STAIN UNTIL ALL
BLEEDING STOPS.  LET DRY AND REPEAT IF NECESSARY.  LAUNDER IN HOTTEST
WATER, USING BLEACH SAFE FOR FABRIC.

FELT-MARKER PEN:  RUB IN LIQUID HOUSEHOLD CLEANER TO STAIN; RINSE.
REPEAT AS MANY TIMES AS NEEDED.  LAUNDER IN HOTTEST WATER SAFE FOR
FABRIC.  WARNING:  LAUNDERING MAY SET SOME INK STAINS.  SOME INKS
REQUIRE A COLOR REMOVER; SOME ARE IMPOSSIBLE TO REMOVE.



LIPSTICK:

WASHABLE:  DON'T RINSE.  APPLY SPOT LIFTER.  LET STAND FOR 1 MINUTE.
THEN RINSE IN WARM WATER.  IF STAIN REMAINS, SOAK 1 HOUR IN AN ENZYME
PRESOAK AND LAUNDER.  OR SPONGE WITH DRY-CLEANING SOLVENT AND LAUNDER IN
SAFE FOR FABRIC BLEACH - OR APPLY A COMMERCIAL RUST REMOVER FOR FABRIC.
RINSE AND LAUNDER.  WARNING: DO NOT SPILL RUST REMOVER ON WASHING
MACHINE.










SILK:  PLACE PIECE OF MASKING TAPE OVER STAIN AND QUICKLY YANK OFF.  DAB
ANY REMAINING COLOR WITH CHALK OR TALCUM POWDER.

PURE WOOL:  RUB WHITE BREAD OVER AREA WITH A FIRM BUT GENTLE MOTION.



MILDEW:

UNTREATED MILDEW STAINS CAN DAMAGE FABRIC BEYOND REPAIR.  LAUNDER IN
CHLORINE BLEACH, IF SAFE FOR FABRIC, AND WARM WATER - OR SOAK 30 MINUTES
IN ALL-FABRIC BLEACH AND LAUNDER - OF IF SAFE FOR FABRIC, MOISTEN WITH
LEMON JUICE AND SALT AND SET IN SUN TO DRY.  OR SPONGE WITH HYDROGEN
PEROXIDE, MAY CHANGE COLOR OF SOME DYES, AND LAUNDER.



MUD:

BRUSH OFF EXCESS MUD AND APPLY PASTE OF LIQUID DETERGENT AND ALL-FABRIC
BLEACH.  RUB INTO STAIN AND LAUNDER.  FOR HEAVY STAINS, SOAK 30 MINUTES
IN SOLUTION OF DETERGENT AND ALL-FABRIC BLEACH.  DRAIN AND LAUNDER AS
USUAL.



MUSTARD:

DAMPEN STAIN.  RUB WITH LIQUID DETERGENT AND WASH IN HOTTEST WATER SAFE
FOR FABRIC - OR TREAT WITH ENZYME PRESOAK AND LAUNDER WITH ALL-FABRIC
BLEACH.  OR SOAK OVERNIGHT WITH SOLUTION OF ALL-FABRIC BLEACH, DETERGENT
AND WATER.  LAUNDER.



NAIL POLISH:

BLOT EXCESS WITH WHITE PAPER TOWEL.  TO BACK OF STAIN APPLY NAIL POLISH
REMOVER AFTER TESTING FABRIC ON AN INSEAM.  BLOT AND REPEAT THE PROCESS
UNTIL NO NAIL POLISH IS PICKED UP BY BLOTTER.  RINSE WITH WARM WATER.
IF STAIN REMAINS, BLOT WITH AMMONIA FOLLOWED BY WHITE VINEGAR.  RINSE
AND LAUNDER AS USUAL.  OR TREAT WITH SPOT LIFTER.  WARNING: DO NOT USE
ACETATE.  IF FABRIC IS ACETATE, USE A DAB OF TURPENTINE AND THEN A FEW
DROPS OF AMMONIA.  LAUNDER.



PAINT: OIL BASE

MUST TREAT BEFORE PAINT DRIES.  SCRAPE RESIDUE; SPONGE WITH PAINT
THINNER OR TURPENTINE.  WAIT 2 MINUTES AND BLOT.  REPEAT UNTIL NO STAIN
APPEARS ON BLOTTER - OR SPRAY STAIN WITH SPOT LIFTER AND LAUNDER.



PAINT:  WATER BASE

TREAT BEFORE PAINT DRIES.  RINSE WITH WARM WATER.  TREAT WITH ENZYME
PRESOAK.  RINSE AND LAUNDER.



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Your tip for October23, 2009





                                              HOW TO REMOVE MYSTERY
STAINS:







TRY THE FOLLOWING 5-STEP PROCEDURE ON STAINS OF UNKNOWN ORIGIN.  IF STEP
1 DOESN'T WORK GO ON TO STEP 2 AND SO ON.  IF THE STAIN HAS NOT BEEN
REMOVED BY STEP 5, IT IS PROBABLY PERMANENT.



STEP 1

1.SOAK STAINED FABRIC IN COLD WATER FOR 20 MINUTES.

2.APPLY LIQUID DETERGENT TO THE STAIN AND WIT 30 MINUTES.

3.RINSE STAINED AREA.

4.lAUNDER IN HOTTEST WATER FABRIC WILL ALLOW AND BLEACH WITH BLEACH SAFE
FOR USE ON THAT FABRIC.  AIR-DRY.



STEP 2

1.SOAK IN AN ENZYME PRODUCT OVERNIGHT.

2.WASH 5 MINUTES IN HOTTEST WATER SAFE FOR FABRIC AND AIR-DRY.



STEP 3

1.SPONGE STAIN WITH DRY-CLEANING FLUID; WAIT 20 MINUTES.

2.APPLY LIQUID LAUNDRY DETERGENT TO THE STAIN.

3.RINSE AND AIR-DRY.



STEP 4

1.APPLY COMMERCIAL COLOR-REMOVER (TO WHITES ONLY) OR FABRIC RUST-REMOVER
ACCORDING TO MANUFACTURER;S INSTRUCTIONS.

2.AIR-DRY



STEP 5

1.DIP FABRIC IN CHLORINE BLEACH OR ALL-FABRIC BLEACH SOLUTION (WHICHEVER
IS SAFE FOR FABRIC) OF EQUAL PARTS BLEACH AND WATER.

2.LAUNDER 5 MINUTES IN HOTTEST WATER SAFE FOR FABRIC.  AIR-DRY.



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Your tip for October 26, 2009





HOW TO REMOVE MORE STAINS

PENCIL:

USE SOFT ERASER.


PERSPIRATION:

DAMPEN AND SPRINKLE STAIN WITH ENZYME PRESOAK OR MEAT TENDERIZER.  WAIT
30 MINUTES TO 1 HOUR.  RUB DETERGENT ON STAIN AND LAUNDER.



RUST:

WASHABLE:  TEST ALL PROCEDURES IN AN INCONSPICUOUS SPOT FIRST.  APPLY A
COMMERCIAL RUST REMOVER FOR FABRICS.  RINSE IN COOL WATER AND LAUNDER.
OR APPLY PASTE OF LEMON JUICE AND SALT.  ALLOW FABRIC TO DRY IN SUN.  IF
STAIN REMAINS, USE A COMMERCIAL RUST REMOVER FOR FABRICS - OR RUB IN A
PASTE OF WHITE VINEGAR AND TABLE SALT, WAIT 30 MINUTES.  RINSE WITH COOL
WATER.  REPEAT PROCESS 3 TIMES THEN LAUNDER.

PURE WOOL:  SPONGE A WEAK SOLUTION OF OXALIC ACID UNTIL STAIN
DISAPPEARS.  THEN SPONGE CAREFULLY WITH AMMONIA AND RINSE WITH WATER.
WARNING:  CHLORINE LEACH WILL DARKEN RUST STAINS.  DON'T SPILL RUST
REMOVER ON WASHING MACHINE.



SHOE POLISH: LIQUID

DAMPEN STAIN WITH WATER AND RUB WITH LIQUID DETERGENT.  LAUNDER.



SHOE POLISH: WAX

SCRAPE RESIDUE WITH DULL KNIFE.  RUB LIQUID DETERGENT INTO DAMPENED
STAIN.  LAUNDER IN HOTTEST WATER AND BLEACH SAFE FOR FABRIC.  IF STAIN
REMAINS, SPONGE WITH DENATURED ALCOHOL AND LAUNDER.



TEA:

TEST FOR COLORFASTNESS.  APPLY SPOT LIFTER; SPONGE OFF RESIDE WITH DAMP
CLOTH.  RINSE AND APPLY HYDROGEN PEROXIDE WITH A FEW DROPS OF AMMONIA.
SOAK, RINSE AND LAUNDER - OR IF FABRIC ALLOWS, SOAK 15 MINUTES IN
CHLORINE BLEACH SOLUTION, 2 T. BLEACH TO 1 QUART OF WATER.  LAUNDER.



TOMATO SAUCE AND KETCHUP:

RINSE IN COLD WATER.  SOAK 30 MINUTES IN AN ALL-FABRIC BLEACH OR
PRESOAK.  LAUNDER - OR SPRAY WITH PREWASH PRODUCT, WAIT 10 MINUTES AND
LAUNDER.



URINE, FECES, VOMIT:

ACID STAINS CAN DAMAGE FABRIC.  BLOT EXCESS.  SOAK 30 MINUTES IN
SOLUTION OF ENZYME PRESOAK AND LIQUID DETERGENT.  RINSE IN COLD WATER.
IF STAIN REMAINS, SPONGE WITH WHITE VINEGAR, RINSE AND LAUNDER.



WATER MARKS:

THEY DISAPPEAR WITH HAND WASHING OR DRY CLEANING.








WINE:

RINSE IMMEDIATELY IN COLD WATER.  RUB IN LIQUID LAUNDRY DETERGENT AND
RINSE.  IF STAIN REMAINS, SOAK 30 MINUTES IN ALL-FABRIC BLEACH AND
LAUNDER.

RED:  FOR FRESH STAIN, POUR TABLE SALT OVER SPOT, RUB IN GENTLY AND
RINSE WITH COOL WATER.  FOR DRIED STAIN, POUR CLUB SODA THROUGH IT.
TEST FOR FASTNESS AND APPLY SPOT LIFTER; RINSE.  MIX HYDROGEN PEROXIDE
AND A FEW DROPS OF AMMONIA.  SOAK, RINSE AND LAUNDER.

WHITE/CHAMPAGNE:  RINSE IMMEDIATELY, APPLY HYDROGEN PEROXIDE/ATONIA
SOLUTION MENTIONED ABOVE.  SOAK RINSE AND LAUNDER.  OR IF FABRIC ALLOWS,
SOAK 15 MINUTES IN CHLORINE BLEACH AND WATER.



SPECIAL TIPS:



ACT FAST.  SET-IN STAINS ARE HARDER TO REMOVE.  NEVER WASH OR IRON
STAINED FABRICS PRIOR TO TESTING THEM.  HEAT SETS STAIN.



ALWAYS WORK FROM UNDERSIDE OF A STAIN.  YOU WANT TO WASH THE STAIN OUT,
NOT RUB IT IN.



AIR-DRY ITEMS YOU'VE SPOT CLEANED.  THEN IF THE STAIN ISN'T GONE, YOU
CAN TREAT IT AGAIN.



TEST SOLVENTS, EVEN IF IT IS ONLY WATER, ON AN INCONSPICUOUS SPOT, SEAM
ALLOWANCE OR OTHER INSIDE AREA, TO BE SURE THEY WON'T DAMAGE FABRIC.



RINSE THOROUGHLY AFTER TREATING A STAIN.  REMOVE NOT ONLY ALL STAIN, BUT
ALL STAIN REMOVER BEFORE MACHINE-WASHING OR DRYING FABRIC.



AVOID SPOTTING:  TREAT THE ENTIRE ARTICLE WHEN USING BLEACH TO REMOVE
STAINS.  THIS WAY, YOU WILL AVOID UNEVEN COLOR CHANGE.



TO PREVENT RINGS:  WORK FROM THE OUTSIDE TO THE CENTER OF THE STAIN.





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Your tip for October 27, 2009



BLUE HEAVEN
Plump berries blend sweetness, nutrients in healthy summer dishes

By Allison Askins - McCLATCHY NEWSPAPERS
Updated: 07/11/07 6:57 AM in the Buffalo News

   Blue is good for you. Keep that in mind as you shop this summer for
blueberries, the only truly blue food.

Blue raspberry popsicles and blue raspberry Jell-O don't count. But
blueberries sure do.

Some even call blueberries the super food - making them a fine addition
to our plan to put more color on our plates this year.

"They're one of the sweetest things around, and because of their great
indigo color, they have these antioxidants that fight aging, cancer and
heart disease and improve vision," said Ellen Haas, former
undersecretary of agriculture for food and nutrition and the author of
"Diabetes Fit Food," a new book for the American Diabetes Association.

Blueberries also are a great source of Vitamin C and are low in
calories. One cup has only 80, so you can eat blueberries to your
heart's content. They're a good source of fiber, too.

Add them to a salad or whirl them in the blender to create a smoothie
for breakfast or dessert. Toss in other berries, and your diet will be
packed with disease-fighting nutrients.

You also can eat plump blueberries plain. They are delicious frozen,
too. Just don't wash them first or they will turn tough and chewy.

To freeze, place unwashed blueberries on a cookie sheet. Be sure to pat
dry if they are moist from storage. Freeze them, and then fill a plastic
freezer bag with the treasure to pull out as you please.

Did you know that North America produces 90 percent of the world's
blueberries? The harvest begins in mid-April and runs through early
October. July is the fruit's peak month of production, leading it to be
labeled "National Blueberry Month."

Haas encourages using color as a way to add nutritional value to your
diet. Color pleases the eye and encourages a healthy eating plan.

"It's a great way to ensure that you have a variety of nutrients because
each of the colors - the orange of squash to the bright blue of
blueberries - all are providing different nutrients," she said.

"The presentation is important. It motivates you."

Color also works as a signpost - of sorts. When your plate is colorful,
"it's like a signal that you're doing well," Haas said.

Other foods in the blue/black/purple Low-calorie blueberries contain
antioxidants that fight aging, cancer and heart disease and improve
vision.

spectrum include: blackberries, black currants, purple figs, purple
grapes, raisins, purple cabbage, eggplant and plums.


Mixed Berry Smoothie

1 cup orange juice
2 cups plain, lowfat yogurt
3/4 cup raspberries, washed
3/4 cup blackberries, washed
3/4 cup blueberries, washed
Honey to taste

Place orange juice, yogurt, raspberries, blackberries and blueberries in
an electric blender; whirl until smooth, adding honey to adjust
sweetness to taste. Makes 4 servings

Nutritional information per serving: Calories, 160; protein, 7.7 grams;
carbohydrates, 28.7 grams; total fat, 2.3 grams; cholesterol, 7.4
milligrams; saturated fat, 1.3 grams; dietary fiber, 3.7 grams; sodium,
87.3 milligrams; sugar, 23.2 grams; vitamin A, 42.1 retinol equivalents;
vitamin C, 46.3 milligrams; calcium, 246.5 milligrams; iron, .6
milligrams.


Blueberry Nectarine Cobbler

1 2/3 cup flour
1/2 cup sugar, divided
6 tablespoons cold butter, cut into half-inch cubes
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup heavy cream, divided
4 cups blueberries
1 1/2 pounds nectarines (6 medium pieces of fruit), pitted and diced
2 tablespoons quick-cooking tapioca

In the bowl of a food processor, fitted with chopping blade, combine
flour, v cup of the sugar, butter, baking powder and salt. Pulse until
the mixture resembles coarse crumbs.

Set aside 1 tablespoon of the cream; add remaining cream to flour
mixture; process until dough starts to form a ball, scraping sides of
bowl as needed. Turn dough onto a lightly floured surface and pat
together. Divide dough into eight 2-inch balls; flatten into rounds;
wrap and refrigerate at least 20 minutes.

In a large bowl, combine blueberries, nectarines, 3 tablespoons of the
remaining sugar and the tapioca; let stand 20 minutes.

Preheat oven to 350 degrees. Spread blueberry mixture in a shallow
2.5-quart baking dish; brush dough rounds with reserved cream and
arrange atop blueberry mixture. Sprinkle with 1 tablespoon sugar. Bake
until the filling bubbles and the topping browns, about 50 minutes.
Makes 8 servings.

Nutritional information per serving: Calories, 334.3; protein, 4.3
grams; carbohydrates, 52.3 grams; total fat, 13.6 grams; cholesterol,
38.3 milligrams; saturated fat, - 8.1 grams; dietary fiber, 3.9 grams;
sodium, 391.8 milligrams; sugar, 26.4 grams; vitamin A, 171.1 retinol
equivalents; vitamin C, 11.7 milligrams; calcium, 227.3 milligrams;
iron, 1.9 milligrams.


Blueberry and Gorgonzola Salad With Mixed Greens

1/4 cup safflower oil
3 tablespoons sour cream
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground blackpepper
8 cups mixed salad greens such as bibb lettuce and other mixed greens
1 cup fresh blueberries
2 ounces (about a cup) Gorgonzola cheese, crumbled

For dressing, combine oil, sour cream, honey, vinegar, poppy seeds,
lemon juice, salt and pepper in a blender and process until blended.

To plate each serving, in a bowl, combine 2 cups salad greens with about
2.5 tablespoons poppy seed dressing; toss.

Place greens on serving plate. Top with 1/4 cup blueberries and 2
tablespoons Gorgonzola cheese. Makes 4 servings.

Nutritional information per serving: Calories, 267.4; protein, 4.7
grams; carbohydrates, 17.1 grams; total fat, 20.6 grams; cholesterol,
16.6 milligrams; saturated fat, 5.2 grams; dietary fiber, 2.7 grams;
sodium, 208.4 milligrams; sugar, 13.2 gram.





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Your tip for October 28, 2009



CHOOSING BERRIES

According to cookbook author Dana Jacobi, the flavor of strawberries
varies
with the weather: ''An edible barometer, they taste sweetest when it is
dry
and sunny, watery after it rains.'' Often I find smaller strawberries
are
sweeter and more tender than large, showy ones. Choose strawberries that
are
firm and fragrant, with fresh-looking caps and without white or green
tips.

Raspberries should be plump and not soft or mushy. Golden raspberries
taste
similar to red ones and can be used the same way to vary the color of
fruit
medleys.

Blackberries should be firm but not hard; the same is true of blackberry
hybrids, such as olallieberries and marionberries. Blueberries should
also
be firm and not shriveled, and should be of good blue color, not reddish
or
greenish.

With all berries, check the bottom of the container to be sure there is
no
crushed or spoiled fruit.

Storing berries

I find the easiest way to store berries is to put them in a single layer
in
a perforated plastic berry box. When I buy berries, I divide the
contents of
the container among two other containers so the berries won't squash
each
other. Jacobi's recommendation to store berries on a plate in a loose
plastic bag also works well; in the case of raspberries and
strawberries,
cover the berries first with a paper towel. Berries keep two or three
days,
but it's best to use them as soon as possible

Store berries unwashed, and rinse them just before using under gentle
spray.
Rinse strawberries before removing their green caps.

Source: Tribune Media Services

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Your tip for October 29, 2009



CUSTARD IS A TASTE OF THE PAST


Juanita McNeill of Marston,  N.C., was looking for a recipe for an
old-fashioned egg custard like the one her grandmother used to make.
Trudy
Garthe of Bellaire, Mich., saw McNeill's request in her local paper, the
Traverse City Record-Eagle. Coincidentally, she had just made an egg
custard
for her father.

Garthe sent in a copy of the recipe she used, which she found in one of
her
mother's old cookbooks, The New Fannie Farmer Boston Cooking School
Cookbook, revised in 1951. She says that it was "quite easy and very
tasty."
The custard can be served warm or, if you prefer, chilled and served
later.
When you're ready to serve it, run a knife around the edge and invert.
The
custard is rich and delicious on its own but also wonderful with fresh
fruit.

Baked Custard
Makes 6 small custards

3 eggs or 6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
3 cups scalded milk
1 teaspoon vanilla
nutmeg

Beat eggs enough to blend yolks and whites evenly. Beat in sugar and
salt.
Pour milk slowly over eggs, beating with fork to keep smooth. Add
vanilla.
Pour into buttered 1/2-cup custard cups. Sprinkle with nutmeg.

Set in shallow pan on sheet of paper towels. Pour in hot water about an
inch
deep. Bake at 350 degrees for about 45 minutes or at 400 degrees for 20
minutes. Test by inserting silver knife into custard. If it comes out
clean,
custard is firm.

Custard is a taste of the past
Juanita McNeill of Marston,  N.C., was looking for a recipe for an
old-fashioned egg custard like the one her grandmother used to make.
Trudy
Garthe of Bellaire, Mich., saw McNeill's request in her local paper, the
Traverse City Record-Eagle. Coincidentally, she had just made an egg
custard
for her father.

Garthe sent in a copy of the recipe she used, which she found in one of
her
mother's old cookbooks, The New Fannie Farmer Boston Cooking School
Cookbook, revised in 1951. She says that it was "quite easy and very
tasty."
The custard can be served warm or, if you prefer, chilled and served
later.
When you're ready to serve it, run a knife around the edge and invert.
The
custard is rich and delicious on its own but also wonderful with fresh
fruit.

Baked Custard
Makes 6 small custards

3 eggs or 6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
3 cups scalded milk
1 teaspoon vanilla
nutmeg

Beat eggs enough to blend yolks and whites evenly. Beat in sugar and
salt.
Pour milk slowly over eggs, beating with fork to keep smooth. Add
vanilla.
Pour into buttered 1/2-cup custard cups. Sprinkle with nutmeg.

Set in shallow pan on sheet of paper towels. Pour in hot water about an
inch
deep. Bake at 350 degrees for about 45 minutes or at 400 degrees for 20
minutes. Test by inserting silver knife into custard. If it comes out
clean,
custard is firm.

Coconut Custard: Add 1/2 cup shredded coconut to mixture.

Coffee Custard: Scald milk with 2 tablespoons ground coffee and strain
before adding to eggs. Or add powdered coffee to taste.

Per custard: 159 calories, 7 grams protein, 5 grams fat, 2 grams
saturated
fat, 22 grams carbohydrate, 0 grams fiber, 116 milligrams cholesterol,
182
milligrams sodium

Source: By Julie Rothman | Special to the Sun
The Baltimore Sun



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Your tip for October 30, 2009



HOT FUDGE SAUCE

3 tablespoons cocoa
2 tablespoons butter
1/3 cup boiling water
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Combine the cocoa and butter in a small saucepan and place over medium
heat.
Melt and blend thoroughly, but do not boil. Mix in boiling water and
blend
thoroughly.

Add the sugar and corn syrup, but do not stir. Cover. Bring the mixture
to a
boil, allowing it to boil steadily but not furiously for 3 minutes,
without
stirring. Continue boiling uncovered for 3 minutes without stirring.
Remove
from heat and stir in vanilla. Makes about 1 cup.





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[Non-text portions of this message have been removed]

I am seriously involved with a medical emergency and will try and keep up, the
best I can.  Thank you in advance for your understanding.

Susan

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Your tip for August 31, 2009




Cream of Mushroom Soup

2 tablespoons butter
2 tablespoons onion, medium diced
1/2 cup mushrooms, diced (see Note)
2 tablespoons flour
1 1/2 cups chicken stock
3 tablespoons heavy cream
Salt and pepper, to taste

In a small saucepan, melt the butter. Sauté the onions and mushrooms.
Once
the onions are translucent, add the flour. Stir well. Lower heat. Add
1/2
cup of the stock to deglaze the pan. Add the rest of the stock. Whisk to
mix
the soup. When it is the consistency of cream, you can strain the soup.
Or
if you like your soup chunky, you can add a bit of the soup to the cream
to
temper it and then add the tempered cream to the soup. Whisk. Season
with
salt and pepper and serve.

Note: You could use red pepper, broccoli or asparagus instead.

Makes 2 servings. Per serving: calories, 230; fat, 21 grams (79% of
calories); cholesterol, 65 milligrams; carbohydrate, 9 grams; fiber, 1
gram;
protein, 3 grams; sodium, 374 milligrams; sugar, 1 gram



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Your tip for September 1, 2009





BRUSSELS SPROUTS WITH NOVA SCOTIA LOBSTER MEAT



The Brussels Sprouts With Nova Scotia Lobster Meat, Bacon,
Shallots, Shiitake Mushrooms and Thyme in Marsala Wine Sauce from The
Palm
are a game changer for all those who profess not to like this healthy
vegetable. Their luxuriant version prepared by chef Alejandro Zapien
will
make converts of most everyone. The bacon makes pretty much anything
taste
good, of course, and the irresistible nuggets of lobster (or shrimp if
you
prefer), and the strips of earthy shiitake mushrooms are welcome
additions.
But the cooking method is key to the success of this dish. Overcooking
not
only turns the sprouts from bright green to an unattractive
greenish-gray,
it also releases a sulfurous-smelling substance called sinigrin that's
neither tasty nor pleasant to smell. To avoid this, the initial
blanching
should never exceed 7 minutes, and the final sautéing should be quick
as
well.

Note that the Brussels sprouts are a seasonal item, and in September not
always available, disappointing all you new converts.



THE PALM'S BRUSSELS SPROUTS
Servings: 2

7 ounces brussels sprouts
2 tablespoons blended oil (combination of canola oil and olive oil)
1 tablespoon minced shallots
1 tablespoon bacon, (about 1 strip) diced small
2 ounces shiitake mushrooms, stems removed and thinly sliced
1 ounce Nova Scotia lobster meat, steamed, then diced medium (or 4 to 5
cooked shrimp, tails removed, medium diced; see Note)
1 teaspoon chopped fresh thyme leaves
Salt and black pepper, to taste
2 tablespoons Marsala wine
2 tablespoons veal stock (available at Central Market in the frozen food
section)
1 tablespoon unsalted butter

Plunge brussels sprouts into pot of boiling salted water; cook for about
4-5
minutes, until softened but still al dente, or crisp tender. Do not
overcook. Drain and immediately plunge into an ice water bath to stop
cooking and retain green color. Drain well and pat very dry. Cut off and
discard stems and slice each sprout from root end through the top into 3
to
4 slices. Set aside.

In sauté acute; pan, heat oil over medium heat. Add shallots and
bacon and
cook until shallots are translucent and bacon begins to cook. Add
mushrooms
and cook until they begin to soften. Add brussels sprouts and cooked
lobster
(or shrimp) meat and toss well. Season with thyme, salt and pepper. Add
Marsala wine to hot pan and deglaze, cooking and stirring and scraping
bottom of pan. Add veal stock and reduce liquid until slightly
thickened.
Cook sprouts until tender. Toss well along with butter; check the
seasoning,
adding more salt or pepper as needed, then serve hot.

Note: If shrimp are purchased raw, the chef suggests boiling them with
lemon, pickling spice, celery and onion; chill after cooking.

Makes 1 generous or 2 regular servings, each (based on 2 servings) 340
calories (69.2 percent calories from fat), 27 g fat, 35 mg cholesterol,
2020
mg sodium, 16 g carbohydrates, 4 g dietary fiber, 6 g protein.



Source:  Pat Mozersky is a freelance writer for the Express-News.



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Your tip for September 2, 2009





A POTATO SALAD TO TRY -- BACON! CHEESE! BUTTER! -- AS PICNIC SEASON
NEARS


Picnic season approaches, and picnics mean potato salad. Now potato
salad is
like pizza -- folks will endlessly debate which ingredients should
coalesce
and in what measure.

Still, we think you'll want to try this version from the potato pashas
at
the Idaho Potato Commission. You could use russet potatoes, which are
closely associated with Idaho, to produce a fluffier salad, or white
round
or purple potatoes, which hold their shape well after boiling.

The salad is bound with butter and sour cream and studded with bacon,
green
onions and cheddar cheese. A drizzle of bacon fat could even be added.
Can
you say, "Yum?"

LOADED BAKED POTATO SALAD

4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat
reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese (regular or low-fat)
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate
until chilled, then chop into 1-inch pieces.

Transfer potatoes to large bowl along with the remaining ingredients and
thoroughly combine. Add some reserved bacon fat, if desired. Chill at
least
2 hours before serving. Adjust seasoning prior to serving. Yields 2
quarts.

Source: Reno Gazette Journal

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Your tip for September 3, 2009



Strawberries are part of "the dirty dozen," the 12 fruits and
vegetables with the highest pesticide levels, says the Environmental
Working Group, a nonprofit that aims to reduce pollution in air,
water and food.

The nonprofit updated its list by studying 87,000 pesticide tests
from the U.S. Department of Agriculture and U.S. Food and Drug
Administration.

UC Cooperative Extension farm adviser Richard Molinar gets frustrated
with this list because it doesn't take into account geographical
differences.

"I've made it a point that ours should be excluded from that 'dirty
dozen list,' " he says.

The central San Joaquin  Valley's climate is drier than that of the
coast, so our farmers don't need to use fungicides or insecticides as
often.

Coastal berries get sprayed at least half a dozen times, Molinar says.

As for valley strawberries, "if they're even sprayed, they might only
be sprayed once," he says.

To store strawberries, place a layer of paper towels at the bottom of
an airtight container. Add a layer of unwashed strawberries. Repeat
alternating layers of berries and paper towels until the container is
full. Cover with one more layer of paper towels, then seal.

Keep the berries on the top shelf (the coldest area) of the
refrigerator, and enjoy. They'll keep for about five days.


Strawberry Glacé Pie
Prep time: 40 minutes
Start to finish 3 hours, 40 minutes
Serves: 8

This recipe is from "Betty Crocker Country Cooking," from the Betty
Crocker editors ($25.95, Wiley).

1 baked one-crust 9-inch pie shell
1 1/2 quarts strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 package (3 ounces) cream cheese, softened

Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch
in 2-quart saucepan. Gradually stir in water and mashed strawberries.
Cook over medium heat until mixture thickens and boils. Boil and stir
one minute. Cool.

Beat cream cheese until smooth. Spread in pie shell. Fill shell with
whole strawberries. Pour cooked strawberries mixture over top.
Refrigerate three hours or until set. Refrigerate any remaining pie.

Note: To keep pie crust from getting soggy, spread white chocolate
chips on still warm pie crust. Once soft, disperse thinly over bottom
of crust.

Per serving: 315 calories; 3 grams protein; 47 grams carbohydrates;
14 grams fat (5 saturated); 10 milligrams cholesterol; 180 milligrams
sodium; 3 grams fiber; sugar; 125 calories from fat.



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Your tip for August 28, 2009



andrea.weigl@... <mailto:andrea.weigl@...>  or
919-829-4848

Read The News & Observer print edition on your computer with the new
e-edition!

Cream of Mushroom Soup

2 tablespoons butter
2 tablespoons onion, medium diced
1/2 cup mushrooms, diced (see Note)
2 tablespoons flour
1 1/2 cups chicken stock
3 tablespoons heavy cream
Salt and pepper, to taste

In a small saucepan, melt the butter. Sauté the onions and mushrooms.
Once
the onions are translucent, add the flour. Stir well. Lower heat. Add
1/2
cup of the stock to deglaze the pan. Add the rest of the stock. Whisk to
mix
the soup. When it is the consistency of cream, you can strain the soup.
Or
if you like your soup chunky, you can add a bit of the soup to the cream
to
temper it and then add the tempered cream to the soup. Whisk. Season
with
salt and pepper and serve.

Note: You could use red pepper, broccoli or asparagus instead.

Makes 2 servings. Per serving: calories, 230; fat, 21 grams (79% of
calories); cholesterol, 65 milligrams; carbohydrate, 9 grams; fiber, 1
gram;
protein, 3 grams; sodium, 374 milligrams; sugar, 1 gram



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Your tip for August 25, 2009



A summer classic

Just in time for picnic and barbecue season comes "Potato Salad: 65
Recipes From Classic to Cool," by Debbie Moose (Wiley, $16.95). Moose
provides recipes from around the world and shows how to select the
best varieties of potatoes and how to properly prepare them,
including grilling and baking.



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Your tip for August 26, 2009



Master mixers: Save money by preparing your own seasonings


Want to save money on your favorite store-bought foods?

Try making it yourself.

Mixes for biscuits, pancakes, waffles, gravy and other sauces,
seasonings and salad dressings are plentiful on the Internet.



They're almost always cheaper than buying the ready-made types from the
stores.

One example is an old standby - the Master Mix, an economical
homemade mix of flour, sugar, salt, baking powder, nonfat dry milk
and shortening that is used for biscuits, pancakes, waffles or coffee
cake.

The cost to make Master Mix varies with the quantities of the staples
purchased. Buying a 10- or 20-pound bag of flour is, for example,
generally less expensive per pound than buying a 5-pound bag.

Another go-to mix is taco seasoning. The cost of a homemade mix is
about 14 cents, compared with commercial mixes priced from 69 to 99
cents per package.

And an added benefit: The mix recipes often are lower in calories,
carbohydrates and sodium than their commercial counterparts.


MASTER MIX

4 cups all-purpose flour
4 cups whole-wheat flour
1 1/2 cups nonfat dry milk
1/4 cup baking powder
1 teaspoon salt
3/4 cup vegetable shortening or margarine

Stir dry ingredients together until well-mixed. Cut in vegetable
shortening or margarine until well-mixed. Store in closed, covered
jar or can. Refrigerate to keep longer than one month or if margarine
is used. Stir lightly before using in recipes. Makes 10 cups.

Source: Shawnee County Research & Extension


TACO SEASONING MIX

1/3 cup instant minced onions
1 tablespoon crushed dried red pepper
3 tablespoons salt
1 tablespoon instant minced garlic
1 tablespoon curry powder
3 tablespoons chili powder
1 tablespoon cornstarch
2 teaspoons oregano

Combine all ingredients. Store in a jar and cover tightly. To use,
measure 2 tablespoons to equal a package. Makes eight packages or 1
cup of mix.



SPAGHETTI SAUCE SEASONING MIX

1/2 cup instant minced onion
1/2 cup parsley flakes
1/2 cup cornstarch
3 tablespoons salt
2 tablespoons sugar
2 tablespoons Italian seasoning
1 teaspoon garlic powder

Combine all ingredients. Store in a jar and cover tightly. Recipe
makes eight packets of mix. Measure out 1/4 cup plus 1 teaspoon mix
for each packet.

Source: University  of Maine Cooperative Extension.

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Your tip for July 30, 2009



BRAISED LAMB SHANKS

4 lamb shanks
4 cloves garlic, divided
1 tbsp. lemon pepper, divided
1 tsp. salt
2 tbsp. olive oil
1 medium onion, sliced into rings
1 medium green bell pepper, thinly sliced
1 can (28 oz.) whole tomatoes and juice, broken up
1/2 cup red wine or chicken broth
1 tbsp. Worcestershire sauce
2 bay leaves
1 tsp. granulated sugar
1 tsp. dried oregano leaves, crushed
1/2 tsp. ground coriander
1/2 tsp. ground allspice
1/2 tsp. paprika

In 13-by-9-inch baking dish with a meat rack, arrange shanks. Make slits
in
shank meat. Thinly slice 2 garlic cloves and insert into slits. Season
all
sides of shanks with 2 teaspoons lemon pepper and salt. Roast in
325-degree
oven for 1 hour.

In a 2-quart saucepan with cover, heat oil. Saute onion, bell pepper and
2
finely chopped garlic cloves for 3 to 4 minutes, stirring occasionally.
Add
tomatoes, wine or broth, Worcestershire sauce, bay leaves, sugar,
oregano, 1
teaspoon lemon pepper, coriander, allspice and paprika. Cover and simmer
for
10 minutes; set aside.

Remove cooked lamb shanks and rack from pan. Wipe out pan and return
shanks
to pan. Pour on sauce, cover and cook 1 1/2 to 2 additional hours or
until
meat is tender. Remove bay leaves. Serve with rice or pasta. Makes 4
servings.

    Source:American Lamb Board





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Your tip for July 31, 2009




MAKING FOOD GO FURTHER




Here are some ideas for helping the food you do buy, with coupons or
not, go further.

Some of you will not like this idea, but simple planning can go a
long way toward making sure food doesn't go to waste. I plan a weekly
menu each Sunday and make one trip to the store each week. If I run
out, I make do until the next week. More trips to the store means
more chances to spend money. A specific menu ensures that you're
using what you're buying.

Never throw away the leftovers of roast chicken, fish or meat. Turn
them into homemade stock. I keep a zipper-lock bag of vegetable
scraps, carrot shavings, celery leaves and leek stems in my freezer.
Whenever I roast a chicken or have leftover bones from meat or fish,
I make stock.

If you've never made stock before, there's a recipe at the end, but I
tend to just use what I have on hand.

I always seem to have just a half-cup of sour cream, whipped cream or
buttermilk left after a recipe. Don't let it turn moldy in the back
of the fridge; make sour cream biscuits or buttermilk pancakes
(recipes follow).

Keep a list on the fridge of items that need to be used quickly and
plan that into your weekly menu. Here's an idea from tipnut.com:

Drop large spoonfuls of any leftover whipped cream on a wax paper
lined cookie sheet and freeze. Once frozen individually, store them
in a freezer bag. You can use these on desserts and hot beverages
such as hot chocolate and coffee (just let them thaw a bit first).
These don't store long; use within two weeks.

Buy in bulk when items are seasonal and least expensive. I don't make
huge pans of frozen casseroles when ground beef is on sale. Yuck. But
I do buy loads of tomatoes and basil in the summer. I roast the
tomatoes and make pesto and freeze it all. Instead of buying basil in
the winter, I use my pesto from the freezer.

When bananas or other fruit starts to get too ripe, put it in the
freezer. You'll have ingredients for an instant smoothie whenever you
want it.

If your lemons are on the verge of getting too old, at least save the
zest. Toss it with sugar and save in the refrigerator. It's a great
addition to muffins or other baked goods. Small amounts of citrus
juice can be frozen in an ice cube tray to be used later. So can
leftover wine or coffee.

Save the rinds of Parmesan or other hard cheese to put into soups and
sauces. They add extra flavor and creaminess. Remove before serving.

Whenever I make a casserole or a big pot of soup, I freeze half. With
a freezer full of meals, it's not so tempting to order out on nights
that we're too tired or busy to cook.

When I need only egg yolks in a recipe, I save the whites in the
freezer to use for egg-white omelets for lunch or on the weekends.

Never throw away rice. A cup of rice left over from last night's
dinner can be rice pudding for dessert, added into burritos, or made
into fried rice for lunch the next day.

Never throw away old bread. Make bread pudding, stratas, French
toast. Toss with olive oil and salt and bake in the oven for croutons
or grind in the food processor for bread crumbs. Store in the freezer
and they'll always be on hand.

Baking your own bread is a good way to shave a few dollars off the
grocery bill. You can bake two loaves for less than a dollar, but
good bakery bread often costs more than $5 a loaf.

These tips may not be quite the economic stimulus package you were
hoping for, but I find they help keep us on budget without feeling
like we're suffering too much. Sometimes my dad e-mails me coupons.
These days, I'm not above using the good one that comes along now and
again.


Easy Sour Cream Biscuits

These are the easiest and best biscuits ever and a great way to use
up leftover sour cream.

1 cup butter
1 cup sour cream
2 cups self-rising flour

Combine butter and sour cream. Add flour and mix thoroughly. Fill
ungreased muffin pans with heaping tablespoons of batter.

Bake at 400 degrees for about 25 minutes. Cool biscuits for 3 minutes
before removing from pan. Makes 12 biscuits.


Marion Cunningham's Buttermilk Pancakes

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 tablespoon butter or oil for the pan

Butter and/or maple syrup, fresh fruit or preserves for the topping

Preheat oven to 200 degrees if you plan to keep the pancakes warm.
Have ready an electric or stovetop griddle or a large heavy skillet.

Sift the flour, baking soda and salt together into a bowl. Add the
egg to the center of the flour mixture. Pour the buttermilk over the
egg.

With a fork or large whisk, stir the ingredients together just until
a lumpy batter forms and all the flour is absorbed; do not overmix.

Pour in the melted butter and quickly mix the batter just until the
butter is dispersed.

Preheat the electric griddle, or heat a skillet on top of the stove
until a drop of water bounces on the surface. Swirl or brush the
griddle or skillet with 1 teaspoon of the butter or oil. Using a
large spoon or a one-quarter cup measuring cup, pour the batter onto
the griddle.

Spread the batter slightly with the back of a spoon to form a circle
about one-quarter inch thick. You can make tiny to large pancakes,
your choice.

When bubbles begin to appear on the tops of the pancakes, turn them
over and continue cooking for about 1 minute. They should be brown on
both sides but tender in the middle.

Serve them right off the griddle, or keep them warm in the oven while
you finish cooking the batch.


Chicken Broth

Put in a large pot:

1 whole chicken, 31/2 to 4 pounds

Pour in:

1 1/2 gallons cold water

Place over high heat, bring to a boil, then turn the heat to low.
Skim the broth. Add:

1 carrot, peeled

1 onion, peeled and halved

1 head of garlic, cut in half

1 celery stalk

Salt, to taste

1/2 teaspoon black peppercorns

1 bouquet garni of parsley and thyme springs and a large bay leaf

Simmer the broth for about 4-5 hours. Strain. If using immediately,
skim the fat and season with salt to taste. Serve hot, or allow to
cool and then refrigerate or freeze.

Source: Alice Waters' "The Art of Simple Food."



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Your tip for July 27, 2009



Salmon Oscar can be a complete meal, or you can add a salad tossed with
bottled vinaigrette.

Either way, your work in the kitchen will be a snap.

Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box
1928, Augusta, GA  30903, or karin.calloway@...
<mailto:karin.calloway@...> .

Grocery List

4 6-ounce skinless salmon fillets
1 bunch thin asparagus
1 lemon
1/2 pound butter (2 sticks)
1 packet berarnaise sauce mix
8 ounces milk
8 ounces lump crab meat
Foil baking sheet, optional
Salad greens and bottled vinaigrette, optional
Salmon Oscar:
1 bunch thin asparagus
2 tablespoons butter, melted, plus 1/4 cup (1/2 stick) butter for the
sauce
Salt and freshly ground black pepper
Juice of 1/2 lemon
4 skinless salmon fillets
1 package berarnaise sauce mix
1 cup milk, for the sauce
8 ounces jumbo lump crab meat, drained and picked over for shells

Set oven to 400 degrees. Line a baking sheet with foil. Spread the
asparagus
on half of the baking sheet. Drizzle with the melted butter and sprinkle
with salt and pepper. Place the salmon fillets on the other half of the
baking sheet. Sprinkle with salt and pepper and drizzle with the lemon
juice. Bake for 12 minutes.

While the salmon and asparagus roast, combine 1 cup of milk and the
remaining 1/4 cup of butter in a small saucepan over medium-high heat.
When
butter is melted, whisk in the package of sauce mix. Simmer until
thickened.
Fold the crab into the sauce and set aside.

To serve, divide the asparagus among four dinner plates. Top with a
salmon
fillet and spoon the crab béarnaise sauce over each fillet. Makes 4
servings.

Coming next week: Slow cooker beef and broccoli cooks while you're at
work.

>From the Wednesday, April 08, 2009 edition of the Augusta Chronicle





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Your tip for July 28, 2009



Here's how to hard-cook eggs

POSTED: 09:36 a.m. EDT, Apr 08, 2009
Akron Beacon Journal

This is the American Egg Board's recommended method for preparing
hard-cooked eggs:

Place eggs in a single layer in a saucepan. Add enough cold water to
come at
least 1 inch above eggs. Cover and quickly bring just to boiling. Turn
off
heat. If necessary, remove pan from burner to prevent further boiling.

Let eggs stand, covered, in the hot water about 15 minutes for large
eggs,
12 minutes for medium, 18 minutes for extra-large. When time is up, run
cold
water over eggs or place them in ice water until completely cooled.

Don't leave hard-cooked eggs sitting out longer than two hours.

When eggs are boiled, the protective coating on the egg is washed away,
making it easier for bacteria to enter the egg through its porous shell.
Put
hard-cooked eggs in the refrigerator within two hours of cooking and eat
them within one week.

This is the American Egg Board's recommended method for preparing
hard-cooked eggs:



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Your tip for July 6, 2009



Patriotic Porcupine

1/2 watermelon

1/2 cantaloupe

3 red grapes

2 lemons

12 red-white-and-blue Bomb Pops

Slice watermelon in half and scoop out the core of one of the halves.
Cut off ends of lemon and cut in half. Start to build porcupine by
turning the scooped-out, half-watermelon cut side down.

Place the lemon quarters on either side to make feet. Cut cantaloupe
in half and nestle one half against the front side of the watermelon,
cutting the edge of the watermelon if necessary to make it fit
snugly. Attach grape "eyes" to the cantaloupe head with toothpicks.
Cut slits in the watermelon where you want to place the Bomb Pops.

Unwrap Bomb Pops and quickly insert the sticks into the watermelon
rind to make the porcupine quills. Place in freezer until ready to
serve.

Note: Any type of melon with a hard rind can be substituted for the
watermelon. If using a smaller melon (cantaloupe or honeydew) for the
porcupine body, use a smaller fruit such as an orange for the head.

If you use a larger watermelon, use up to 24 Bomb Pops for the quills.

Serves 15-20.

For fun facts about ice cream and Bomb Pops, visit www.bombpop.com
<http://www.bombpop.com/> .
For recipes, visit www.bluebunny.com <http://www.bluebunny.com/> .





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Your tip for July 6, 2009



Patriotic Porcupine

1/2 watermelon

1/2 cantaloupe

3 red grapes

2 lemons

12 red-white-and-blue Bomb Pops

Slice watermelon in half and scoop out the core of one of the halves.
Cut off ends of lemon and cut in half. Start to build porcupine by
turning the scooped-out, half-watermelon cut side down.

Place the lemon quarters on either side to make feet. Cut cantaloupe
in half and nestle one half against the front side of the watermelon,
cutting the edge of the watermelon if necessary to make it fit
snugly. Attach grape "eyes" to the cantaloupe head with toothpicks.
Cut slits in the watermelon where you want to place the Bomb Pops.

Unwrap Bomb Pops and quickly insert the sticks into the watermelon
rind to make the porcupine quills. Place in freezer until ready to
serve.

Note: Any type of melon with a hard rind can be substituted for the
watermelon. If using a smaller melon (cantaloupe or honeydew) for the
porcupine body, use a smaller fruit such as an orange for the head.

If you use a larger watermelon, use up to 24 Bomb Pops for the quills.

Serves 15-20.

For fun facts about ice cream and Bomb Pops, visit www.bombpop.com
<http://www.bombpop.com/> .
For recipes, visit www.bluebunny.com <http://www.bluebunny.com/> .





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Your tip for July 7, 2009



Affordable wine enhances a budget-conscious entrée

By ANNE GILLESPIE LEWIS,

Last update: January 28, 2009 - 2:31 PM

Can you use wine as part of a low-budget entrée? Sure, if you pick
the dish and wine carefully, according to Nick Livingston, who bears
the whimsical title of arbiter bibendi (judge of drinks) for Artisan
Vineyards in St. Paul.

Livingston, who grew up in south Minneapolis, taught English in Japan
for more than two years before spending 13 months thoroughly learning
the wine trade in London. Back in the Midwest again, he and his wife,
Jill, spend their spare time seeking out Japanese restaurants and
cooking together.

They suggest pork adobo as a budget-conscious entrée, paired with
Famega, a reasonably priced Portuguese red. The delicious result is
under $2 a serving for the entrée. Splash a little more in the dish
as it's cooking, if you like, but save enough to drink with the meal.
Be sure to allow enough time for the pork to marinate.

Other good wine bets would be Spanish or Italian reds, nothing too
subtle, Livingston noted. The website for Artisan Vineyards is
www.artisan <http://www.artisan/>  vineyards.com.


PORK ADOBO
Serves 6.

Note: This needs to marinate in advance of cooking. From "The
All-New, All-Purpose Joy of Cooking." Cost per serving: $1.88 using
wine; $1.77 using vinegar.

4 dried ancho or dried New Mexico chile peppers

Boiling water to cover chiles

1/3 to 1/2 c. Italian or Portuguese red wine, or 1/3 c. cider vinegar

4 garlic cloves, peeled

1 tsp. salt

1 tsp. cumin seeds

1/2 tsp. dried oregano

1/2 tsp. black pepper, freshly ground

1/4 tsp. ground coriander

Pinch of ground cinnamon

3-lb. pork shoulder roast, trimmed of fat and cut in 2-in. cubes

2 tbsp. vegetable oil

1 c. onion, chopped coarsely

1 1/2 c. peeled, seeded and chopped fresh tomatoes, or about 15 oz.
canned tomatoes and their juice

Cover the chile peppers with boiling water and soak for 20 minutes.
Drain the chili peppers and reserve 1/4 cup of the soaking water.
Remove chile stems and seeds and put in a food processor or blender
with the reserved soaking water.

Add 1/3 c. wine or vinegar, garlic cloves, salt, cumin seeds,
oregano, black pepper, coriander and cinnamon and process to a smooth
paste. Place in a large bowl, add the pork and toss to coat. Cover
with plastic wrap and refrigerate at least 12 hours and up to three
days, turning occasionally.

Heat 2 tablespoons oil in a large, heavy Dutch oven or similar pan,
add 1 cup chopped onions and cover and cook about 5 minutes over
medium heat, stirring often, until the onions are softened but not
browned. Reduce the heat, add the pork, with all the marinade, and
the tomatoes, add an additional splash of wine, if using, cover and
simmer 1 1/2 to 2 hours, until the pork is tender.

Remove the pork and keep warm. Spoon off fat, increase the heat and
boil the sauce until it thickens. Adjust the seasonings. Pour over
the pork and stir to coat. Serve with rice or warmed flour or rice
tortillas.



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Your tip for July 8, 2009



Baby Moon Pies

The cookies used to make these Moon Pies are great on their own.

Don't panic if you make the dough and it seems too thin. It firms up
during the chilling process to make a perfectly shaped cookie. I omit
the nuts when using the cookies for Moon Pies.

Cookies:
1/4 cup butter
1/4 cup vegetable shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1/2 cup cocoa
1 3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon vanilla
1/2 cup chopped nuts

Filling:
1/2 cup vegetable shortening or butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme
Red, white and blue sprinkles

Cream butter, shortening, sugar and egg until light and fluffy. Stir
in buttermilk and vanilla.

Sift dry ingredients and stir into the creamed mixture. Add nuts and
mix well. Chill at least one hour. Drop small amounts of the dough
approximately 2 inches apart on a greased or nonstick cookie sheet. I
use the large end of a melon baller to make the right size for Baby
Moon Pies. Bake at 400 degrees for five to seven minutes. Remove from
oven and cool.

For the filling, mix ingredients together and beat with a mixer until
smooth and fluffy. Spread about 1 teaspoon of filling on one-half of
the cookies.

Top with remaining cookies, pushing cookies slightly so filling
extends to edges of the cookies. Roll the edges of each cookie in the
red, white and blue sprinkles.

Makes 36-40 Baby Moon Pies.





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Your tip for July 9, 2009



STOVETOP CHICKEN WITH POTATOES
Serves 4

2 tablespoons olive oil
1 tablespoon butter
1 (3-pound) chicken, cut up
3 large russet potatoes, peeled and cubed
Salt and pepper to taste
1/2 teaspoon dried rosemary
2 tablespoons chopped fresh parsley
3 garlic cloves, chopped very fine

In a large skillet with a cover, heat the oil and butter for 30 seconds.
Add
the chicken and potatoes, sprinkle with salt, pepper and rosemary, and
brown
on all sides, stirring the potatoes and turning the chicken with a
spatula.

After about 10 minutes, cover the skillet and cook for another 15
minutes,
or until the chicken tests done. Place the chicken and the potatoes into
a
serving bowl. Sprinkle them with the chopped pars





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Your tip for July 10, 2009



Jackie B., West Allis, sent her recipe for an Asian chicken salad as
requested by Tom S., Waukesha. He had requested a recipe for a Chinese
chicken salad from a deli in Elm Grove. He said the recipe was in a
cookbook
published by the Milwaukee Sentinel years ago.

She said her recipe came from a book by the Milwaukee Sentinel. It was
called "You Asked For It Recipe Book" and was published in 1988. The
book
was edited by Lee Aschoff, who was the Sentinel's food editor at that
time.
The book is no longer available.

In addition to the salad, she sent a cheese enchilada recipe from the
book
that she said is a family favorite. That recipe originally came from
Beans &
Barley, 1901 E. North Ave.

Jackie's Asian Chicken Salad from World Cheese & Deli
Makes 8 servings

Lemon dressing (see recipe)
2 cups cold cooked rice
3 cups cooked, diced chicken, cold)
1 cup thinly sliced celery
1 cup chopped green bell pepper
1 bunch green onions, hopped
2 cans (8 ounces each) water chestnuts, drained, sliced

Prepare dressing and gently mix with salad ingredients until well
blended.
Cover and chill up to 4 hours.

Note: Tester suggests adding dressing by the spoonful until desired
salad
consistency is reached. Reserve any leftover dressing for another use.

Lemon dressing:

1 1/2 cups mayonnaise
1/2 cup lemon juice
3 tablespoons Pommery mustard
2 tablespoons prepared horseradish
1/4 teaspoon garlic powder
1/4 cup chopped parsley

In small bowl, combine all ingredients and mix well.

Jackie's Three-Cheese Enchiladas From Beans and Barley
Makes 8 servings

Sauce (see recipe)
4 (10-inch) flour tortillas
6 ounces cheddar cheese, grated
6 ounces Brick cheese, grated
6 ounces mozzarella cheese, grated
2 medium-size fresh tomatoes, diced
1 medium onion or 1 bunch green onions, chopped
1/2 cup sliced black olives
Sour cream and/or guacamole for garnish

Prepare sauce.

To assemble: Cover bottom of 13-by-9-inch glass baking pan with a thin
layer
of the sauce.

Preheat oven to 350 degrees.

Working on a counter, spread 2 tablespoons of the sauce on each
tortilla.

Combine cheeses and place about 3/4 cup of the mixture in center of each
tortilla. Top each mound of cheese with about ¼ cup diced tomatoes, 1
tablespoon onion and 1 tablespoon olives. Tightly roll up tortillas,
tucking
in ends. Set in prepared pan, seam side down.

Cover enchiladas with about 2 cups sauce and the remaining cheese,
tomatoes
and olives.

Cover with foil and bake in preheated oven 20 minutes.

Uncover and bake another 10 to 15 minutes or until cheese is brown and
bubbly. Remove from oven and let sit 5 to 10 minutes. Cut each enchilada
in
half and garnish with sour cream and /or guacamole.

Note: If you have any sauce left over, add to chili or sloppy Joes or
use to
cook chicken.

Sauce:

2 tablespoons vegetable oil
1 small onion, finely diced
1 clove garlic, crushed
1 teaspoon crushed red pepper
1/2 cup water
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
3/4 teaspoon ground cumin

In medium sauté pan, heat oil. Add onion and garlic and sauté
until soft.
Add remaining ingredients and simmer about 20 minutes, stirring
occasionally.





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Your tip for July 1, 2009



It wouldn't be the Fourth of July without the ubiquitous Flag Cake,
courtesy Kraft Foods. Use whatever flavor and color gelatin you like.


FLAG CAKE

4 cups fresh strawberries, divided
1 1/2 cups boiling water
1 package (8 serving size) or 2 packages (4 serving size each) gelatin,
any red flavor
Ice cubes
1 cup cold water
1 package (12 ounces) pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
1 tube (8 ounces) nondairy whipped topping, thawed

Slice 1 cup of strawberries; cut remaining strawberries in half. Set
aside.

Stir boiling water into dry gelatin mix in large bowl for 2 minutes
until completely dissolved. Add enough ice cubes to cold water to
measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5
minutes or until slightly thickened (consistency of unbeaten egg
whites). Meanwhile, line the bottom of a 13-inch by 9-inch dish with
cake slices. Add sliced strawberries and 1 cup of the blueberries to
thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread whipped topping over gelatin.
Arrange strawberry halves on whipped topping for stripes of the flag.
Arrange remaining 1/3 cup blueberries on whipped topping for stars.
Store in refrigerator.



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Your tip for July 2, 2009



Break out the grill for the 4th of July

Carol Motsinger and Rachel Letcher * published July 4, 2008 12:15 am

Fourth of July is a great day for a cookout with friends or
neighbors. Here are some grilling tips and recipes to freshen up your
cookout repertoire.


Grilling tips

Use hickory wood chips to enhance a strong smoky flavor. They can be
used for all types of meat, but is especially good for pork, wild
game, chicken and ribs.

Use maple wood chips to provide a mild, smoky and somewhat sweet
flavor. They're best with pork, poultry, small game birds and
vegetables.


Marinades

Here's some tips on marinating your meats and veggies:

* A marinade should contain an acidic ingredient

(vinegar, wine, or citrus fruit juices), an oil and seasonings.

* A soaking time of two hours or less

* Always marinate in the refrigerator

* Marinades containing tomato or sugar should be used toward the end
of grilling or broiling, since they tend to burn food.

* Marinades containing oil or butter tend to cause flare-ups when
meat is grilled.

* When meat has been marinated for a long period of time, it will
shorten the cooking time. Twelve hours of marinating will reduce the
cooking time by 30-35 percent.


Kabobs tips

Combine all of your favorite meats or veggies onto skewers and throw
them on the grill. Here are some tips on grilling kabobs:

* If using wooden skewers, soak in water for 30 minutes before
threading the food on.

* Be sure to leave some space between food pieces, especially meats.

* All foods on a skewer should require approximately the same cooking
time.

* Vegetables should be somewhat soft and cook quickly. Zucchini,
summer squash, red onion wedges, cherry tomatoes, eggplant (salt 30
minutes and rinse to remove bitterness), small to medium-sized
mushrooms, and bell peppers are great choices.

* While grilling, brush kabobs with seasoned oils or marinades for
flavor.

Source: www.grillingtips.com <http://www.grillingtips.com/>  and
www.howtodothings.com <http://www.howtodothings.com/> .


Grilled veggie and fruit ideas

* Corn-on-the-cob, cooked in the husk and soaked in water, is perfect
to complement burgers and hot dogs. Pulling the husk back and tying
with butcher's string can help bring out the natural flavor.

* Thick-stalked asparagus can be tasty brushed in olive oil and
thrown on the grill. But make sure to place them crosswise on the
grill; you wouldn't want to lose any through the grates.

* Grill pineapple with lemon, lime or orange juice and honey for a
great teriyaki chicken side dish.

* Brush peaches, apricots, or nectarines with canola oil and sprinkle
with sugar for a sweet, crunchy crust.

* Cauliflower is scrumptious marinated with olive or canola oil and
crushed red pepper flakes.

Source: www.fruitandveggieguru.com <http://www.fruitandveggieguru.com/>
.


Burgermeister's feta-sesame burger

2 pounds ground beef
1/3 cup Worcestershire sauce
1/2 cup beer (use your favorite)
3 pieces feta cheese, crumbled
1 garlic glove, minced
1/2 teaspoon celery seeds
2 teaspoons cilantro
2 teaspoons toasted sesame oil
6 hearty buns
Leaf lettuce, tomato slices or any other assorted toppings of choice

Preheat the grill. Combine the ground beef, Worcestershire sauce and
beer in a bowl and mix until combined. Mix the cheese, garlic, celery
seeds, cilantro and sesame oil in a bowl, keeping the cheese chunky.
Fold into the ground beef mixture. Divide into six equal portions.
Shape each portion into a patty larger than the size of the bun to
allow for shrinkage during grilling. Place on a grill rack and grill
over medium-high heat for 4 minutes. Turn the patties and grill until
cooked through. Place one patty on the bottom half of each bun. Top
with leaf lettuce, tomato slices or any other toppings of choice. Top
with the remaining half of the bun.

Serves 6

Source: From Burgermeister's Kitchen and Tap IN "Chef's Table:
Mountain Flavors from Asheville's Most Celebrated Chefs."


Chelsea's classic pasta salad

1 pound rotini
4 ribs celery, finely chopped
1 red onion, finely chopped
1 cup frozen peas, thawed
2 tablespoons chopped fresh dill weed, or 1 tablespoon dried dill weed
1 envelope ranch salad dressing mix
Juice of 1/2 lemon
2 tablespoons buttermilk
1/2 cup Julyonnaise
1/2 cup sour cream
Salt and pepper to taste

Cook the pasta in boiling water in a saucepan until tender. Drain and
rinse with cold water. Combine the pasta, celery, onion and peas in a
large bowl and toss to mix. Combine the dill weed, dressing mix,
lemon juice, buttermilk, Julyonnaise and sour cream in a large mixing
bowl and mix well. Season with salt and pepper. Add to the pasta
mixture and stir gently to coat. Chill for 2 hours or until serving
time.

Serves 8

Source: From "Chef's Table: Mountain Flavors from Asheville's Most
Celebrated Chefs."


Ed Boudreaux's backwoods barbecue sauce and mop

2 cups apple cider vinegar

2 Vidalia onions, finely chopped

2 cups ketchup

1/2 cup yellow mustard

1/2 cup Worcestershire sauce

1 cup packed brown sugar

2 tablespoons pepper

1 can beer (if needed)

Combine the vinegar, onions, ketchup, mustard, Worcestershire sauce,
brown sugar and pepper in a saucepan and mix well. Bring to a boil
and reduce the heat. Simmer for 20 minutes, thinning with beer if the
sauce becomes too thick.

Makes 6 cups.

Source: From "Chef's Table: Mountain Flavors from Asheville's Most
Celebrated Chefs."


Savoy's peach cobbler

12 ounces brown sugar
6 ounces confectioners' sugar
3 cups bourbon
5 pounds peaches, sliced
4 cups all-purpose flour
2 tablespoons cinnamon
2 tablespoons baking powder
1 cup(2 sticks) butter, softened
2 cups granulated sugar
5 eggs
2 cups crème fraiche

Combine the brown sugar, confectioners' sugar and bourbon in a bowl
and mix well. Pour over the peaches in a large bowl. Macerate at room
temperature for 6 to 12 hours. Preheat the oven to 350 degrees. Sift
the flour, cinnamon and baking powder together. Cream the butter and
granulated sugar in a mixing bowl. Add the eggs once at a time,
beating well after each addition. Add the crème fraiche and mix well.
Add the flour mixture and mix well. Place the peaches and a little of
the liquid in a baking dish. Cover with the batter and bake for 15 to
20 minutes or until the topping is golden brown.

Serves 8.

Source: From "Chef's Table: Mountain Flavors from Asheville's Most
Celebrated Chefs."


Grilled Mushroom Medley Pizzas

1/2 pound crimini mushrooms, halved

1/2 pound shiitake mushrooms, stemmed and sliced

1/2 pound white button mushrooms, quartered

1/2 pound oyster mushrooms, cut into 1-inch pieces

1 medium onion, sliced

1 pint grape tomatoes

1/3 cup olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground pepper, to taste

4 Flatout wraps

2 cups baby arugula

1/2 cup (about 2 ounces) freshly grated Parmesan cheese

Preheat grill. While grill heats, toss mushrooms, onions and grape
tomatoes with olive oil; season to taste with salt and freshly ground
pepper.

Grill vegetables in one layer in a grill basket, in batches if
necessary. Cook until underside of mushrooms are deep brown, about 6
to 10 minutes; turn and grill other side till a similar color is
achieved, another 6 to 10 minutes. Cooking times July vary.

While vegetables are grilling, assemble pizzas; grill Flatout wraps
for 1 minute on each side, then top with arugula, mushrooms, onions,
tomatoes and Parmesan cheese. Serve warm.

Note: If a grill basket is not available, layer several sheets of
foil together and fold up sides to make a shallow pan, or use a
disposable foil pan. Add a single layer of mushrooms and cook,
without stirring, for about 5 minutes or until mushrooms become
red-brown on one side. Flip mushrooms and cook about 5 minutes more,
until other side is same color.

Makes 4 servings.

Source: Mushroom Council and Flatout Wraps http://mushroominfo.com/
<http://mushroominfo.com/>
at www.fruitandveggieguru.com <http://www.fruitandveggieguru.com/> .







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Your tip for July 3, 2009



FROZEN STRAWBERRY BANANA MARGARITAS


1- 6 oz. can Minute Maid limeade
1-6 oz. can tequila
1/4 of 6 oz can Grand Marnier
1 Banana
6 Strawberries

Use the limeade can to measure the other liquids. Blend liquids in
blender, add ice and blend until it becomes frozen. Add strawberries and
a banana and blend.

You can sub Triple Sec for the Grand Marnier to make the drink a bit
less expensive.

You can also make some for the kids by taking out the Grand Marnier and
Tequila, and adding some orange extract.



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Your tip for June 30, 2009

Sanja's Mushroom Soup

Laura Henderson is market master of the new Indianapolis Winter
Farmers Market, 2442 N. Central Ave. A friend in Finland shared this
recipe.


Sanja's Mushroom Soup

Makes 1 large pot

3 to 4 tablespoons olive oil or butter

1 medium onion, diced

4 cups fresh mushrooms, stems removed, roughly chopped (She uses shiitakes.)

1 tablespoon finely chopped dried hot pepper (optional)

4 tablespoons wheat flour (She suggests Indiana-grown, whole-wheat flour.)

4 cups vegetable broth

2 cups kale or other greens, chopped, stems removed (optional; adds texture)

4 to 7 ounces cheese, shredded (baby Swiss, Colby or goat cheese to taste)

1 cup parsley, chopped (substitute cilantro for bolder flavor)

1/2 teaspoon ground black pepper

1. Heat soup pot over medium heat. Sauté onions in olive oil or
butter for about two minutes. Add mushrooms and dried pepper, if
desired, and continue to sauté until mushrooms begin to soften and
onions become translucent. Add flour and broth; bring to a boil for
about two minutes. Reduce heat and simmer about 10 minutes. Add kale,
if desired, and simmer five to 10 minutes longer, stirring regularly.
Remove from heat and allow soup to cool.

2. After cooling, blend to desired smoothness in a blender or food
processor. Return mixture to pot over low heat; stir in cheese until
completely melted. Stir in or garnish with chopped parsley or
cilantro and/or additional cheese. Season to taste with ground pepper.

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Your tip for June 29 , 2009



Frozen-assets Cream Cheese Chicken Freezer Recipe



2-3 chicken breasts cut up into chunks
1 can cream of chicken soup
1- 8 ounce pkg. cream cheese
1 small onion, diced

Cook the chicken breasts on the stove top w/ a little bit of olive oil
or pam, add the onions and sauté. Add the soup and cream cheese. If
it seems thick to you, add a little water. This is so good over rice or
egg noodles. I like to double or triple the batch and freeze it cooked
in ziplock bags. It freezes and reheats well.



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Your tip for June 25 , 2009



Knife-skills instructor shares how to cut it in the kitchen
By Bill Lohmann Richmond Times-Dispatch

For years, I have cooked with minimal clues about how to properly use a
knife in the kitchen, or even what knife to use and when.

Those who have seen me assault an onion with a paring knife -- which can
be
viewed as the equivalent of teeing off in golf with a putter -- are
amazed
that I still have all of my fingers, not to mention my thumbs.

So I approached knife-skills instructor Art Ganger and asked if he would
teach me. We set a time, and he offered a deal:

He would bring the knives and vegetables, if I would bring the bandages.

Bada-bing!

His wit is as sharp as his knives.

Ganger, 61, is a self-taught chef. He didn't get into the food business
until his late 40s. Camping trips with his son's Indian Guides changed
his
life.

"The food was awful," Ganger recalled. "Another guy, Bob, and I said we
were
taking over the food. We were cooking for 40 to 45 people. We made
things
from pancakes to bananas flambé.

"I loved it so much that's what I went into."

So, at age 47, Ganger left his job as a partner in an executive search
firm
in California and became a chef. He opened a restaurant. He later opened
a
commercial kitchen. He and his wife, Jan Schlesinger, moved to Powhatan
County when her job with Genworth was transferred here.

Now, he volunteers with outfits such as the Positive Vibe Café and he
teaches classes and sharpens knives at Sur La Table, the kitchen-supply
store in Stony Point  Fashion Park. He's the outgoing guy who at holiday
time
often gets different sides of the store to sing to each other.

The man knows how to hold a knife. We met in the kitchen classroom at
Sur La
Table.

I picked up a chef's knife and started cutting a stalk of celery.

"This is the first time you've used a knife, right?" he asked.

Did I mention there's a comedian trapped inside Ganger's self-taught
chef's
body?

Ganger showed me how to "pinch, curl and hold" the knife, how to form my
off
hand into a "claw" with fingers tucked safely underneath and fingernails
holding onto the celery, how to push the knife through the food and keep
the
tip of the knife on the cutting board as a guide for your path (and for
your
protection). "Push through and glide," he said. "The more relaxed you
get,
the easier it becomes, and the knife does the work for you."

Of course, if your knife is dull there won't be much gliding. That's
been
part of my problem at home. My chef's knife hasn't been sharp since I
had
hair. Yeah, that long. When it came to chopping vegetables, I might as
well
have been using a ball-peen hammer.

"If you don't have a sharp knife," Ganger said, "you have to push down
and
the knife isn't doing any work for you."

We talked about a lot of techniques and ways to slice and dice food
without
slicing and dicing yourself -- rocking the knife and chopping herbs and
all
sorts of good things to know -- but it's easier to show you than tell
you,
so go to our Web site and check out the video of our session.

But I can adequately convey in words one thing about using knives, and
that's safety.

Keyword: focus.

"When your wife says, 'Dear!' you have two choices," Ganger said. "You
can
say, 'I'm doing something, leave me alone,' which I don't suggest . Or
you
can put the knife down. Put the knife down. The only time anyone gets
hurt
is when they stop paying attention to what they're doing."

Oh, Ganger said, and don't try to catch a falling knife.

Words to live by.

We cut tomatoes, onions, peppers, garlic, limes and cilantro without
incident or bandages. We made fresh salsa.

Fingerless salsa.

It was tasty.

Contact Bill Lohmann at (804) 649-6639 or wlohmann@...
<mailto:wlohmann@...>  .

Find out more

Sur La Table: 9200 Stony Point Parkway (Stony Point Fashion Park), (804)
272-7094, or http://www.surlatable.com <http://www.surlatable.com/>

Compleat Gourmet: 3030 W. Cary St., (804) 353-9606, or
http://www.thecompleatgourmet.com <http://www.thecompleatgourmet.com/>

Belle Kuisine: 3044 Stony Point Road (Stony Point Shopping Center, (804)
272-2811, or http://www.bellekuisine.com <http://www.bellekuisine.com/>

Williams-Sonoma: 11800 W. Broad St. (Short Pump Town Center, (804)
364-9915)
and 1404 N. Parham Rd. (Regency Square, (804) 740-3948, or
http://www.williams-sonoma.com <http://www.williams-sonoma.com/>

Mise En Place Cooking School: 104 Shockoe Slip, (804) 249-1332, or
http://www.miseenplaceshockoe.com <http://www.miseenplaceshockoe.com/>

Knife skills, tips

Here is some basic advice about kitchen knives.

Select a knife not by its brand name or how it looks, but by comfort:
how it
feels when you hold it. "Find one that feels good in your hand," said
Art
Ganger, chef and instructor at Sur La Table.

A dull knife is much more dangerous than a sharp knife and much less
efficient, said Christine Wansleben, chef and owner of Mise En Place
Cooking
School in Shockoe Slip. "You shouldn't have to saw your food," she said.
If
you do, you're more likely press harder on the knife and make a mistake.

How can you tell if your knife is sharp enough? "Take a piece of paper,
and
hold it an angle," Ganger said. "If your knife cuts through it easily,
that's a sharp knife."

Sharpening your knives once a year, under normal use, is about right,
said
Ganger. You also should hone most knives after every use or at least
every
third time you use them. A number of places around town offer
knife-sharpening services, including Sur La Table, in Stony  Point
Fashion
Park; Compleat Gourmet in Carytown, Belle Kuisine, Stony Point Shopping
Center; and Williams-Sonoma, Short Pump Town Center.

Nothing beats learning how to properly use a knife. A number of places
also
offer periodic knife-skills classes, including Sur La Table (Ganger's
next
advanced knife skills class is March 30, his next essential skills class
is
April 8); Mise En Place Cooking School; Belle Kuisine, Compleat Gourmet
and
Williams-Sonoma (at both the Short Pump Town Center and Regency Square
stores).

Do not put knives in the dishwasher, Ganger said. Also, knives should be
kept in a block or in a cover so they can't move around and get nicked.

--Bill Lohmann

Basic advice

"If you are an everyday home cook, you really only need three knives in
your
house," said Christine Wansleben, chef and owner of Mise En Place
Cooking
School in Shockoe Slip. She suggests a paring knife for small tasks, a
bread
knife for, obviously, bread, as well as chocolate or blocks of cheese,
and a
chef's knife. "Unless you filet a lot of fish or bone a lot of chicken,
don't go out and spend a lot of money on knife sets or blocks if you're
not
going to use all of the items."

TEST YOUR KNIFE SKILLS WITH THESE RECIPES:

Pommes Frites with Garlic Aioli
Salsa Fresca
Crab Salad with Fresh Dill
Classic Vegetable Soup

Pommes Frites with Garlic Aioli

Roasted garlic: 1 small head of garlic 2 tablespoons extra virgin olive
oil
Garlic aIoli: 1 large egg yolk Pinch OR 2 of salt 2 teaspoons Dijon
mustard
1 teaspoon white wine vinegar 3/4 cup canola oil 2 teaspoons fresh lemon
juice 1/2 tablespoon chopped fresh herbs (such as tarragon, parley,
rosemary
and thyme) Fries: 8 medium Idaho potatoes 1 gallon canola oil Fine salt
for
sprinkling

Roasted garlic: Preheat oven to 300°. Cut the tips off of the whole
head of
garlic, leaving the head intact, so the ends of all the cloves are flat
and
exposed (do not peel it.) Stand the garlic in a small baking dish on its
root end (so exposed ends are facing up) and drizzle the oil over the
top.
Cover with foil and roast in the oven until golden brown and very
tender,
about 60 to 90 minutes. Once cooled, squeeze the garlic from its skin.

Garlic aIoli: Whisk the yolk vigorously in a medium bowl for 15 seconds.
Add
the salt, Dijon and vinegar and whisk an additional 15 seconds to
thoroughly
incorporate. While whisking vigorously and constantly, add 1/3 of the
canola
in a slow, steady stream. Once the oil is incorporated and the sauce
begins
to thicken, add another 1/3 of the oil. Once it has been incorporated,
add
the remaining oil in the same fashion. Add the lemon juice, herbs and
roasted garlic to taste. Note: It is OK to pause between the 3 separate
oil
additions if necessary to rest.

Fries: Peel the potatoes and cut into fries approximately 1/4 inch
thick.
Soak in a large bowl of cold water for 20 to 30 minutes.

Meanwhile, in a large pot with plenty of room to spare, heat the oil to
320°. Drain the fries on paper towels and pat well to dry. Working in
3 or 4
batches, cook the fries for 2 minutes, transferring the cooked fries to
a
large paper towel-lined sheet pan to cool.

Raise the fry oil temperature to 375°-400°. Again working in
batches, fry
the potatoes a second time for 2 to 3 minutes (or as desired for
doneness).
Transfer to a fresh paper towel-lined sheet pan and immediately sprinkle
with fine salt. Serve with the garlic aIoli.

-- Sur la table

Salsa Fresca

6 very ripe tomatoes, roughly chopped
1 medium onion, diced
1/4 cup cilantro leaves, chopped
3 jalapeno peppers, chopped
2 limes, juiced
2 cloves garlic, minced
Salt to taste

Combine all ingredients. Cover and set out at room temperatore for 2 to
4
hours before serving. Variations: (1) Add citrus fruits (oranges,
grapefruit, lemons, limes), but use half the tomatoes. (2) Use yellow
and
red tomatoes. (3) Add mangoes instead of tomatoes and use red onions
instead
of yellow. -- Sur la table

Crab Salad with Fresh Dill

1 pound lump crab meat OR combination of lump and jumbo lump
3 to 4 stalks of center celery, diced fine
3 tablespoons red onion, diced fine
1 small container fresh dill, chopped with any thick stalks removed
1/4 teaspoon fresh black pepper
1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard

Drain crab and very carefully break apart with a spoon. In a separate
bowl,
add all ingredients except crab and whisk until combined. Add drained
crab
and fold the mixture trying not to break the crab up. Remove the mixture
to
a smaller container. Place a piece of wrap right on top of the mixture
pushing down around the edges. Then cover the whole container with wrap
and
refrigerate for 1 day. When ready to use, re-fold the mixture. -- Art
Ganger

Classic Vegetable Soup
Makes 1 gallon.

1/4 cup olive oil
2 cups carrots, diced
1 cup onion, diced
1 cup celery, diced
1 cup leek, julienned
2 tablespoons minced garlic
6 ripe plum tomatoes, concasse and diced
Salt and pepper, to taste
10 mushrooms, quartered
1 gallon water or vegetable stock
Sachet d'epice:
2 large sprigs fresh thyme
4 tablespoons chopped parsley
4 peppercorns

Place oil in a pot over low heat. Wilt carrots, onion, celery and leek,
stirring for 15 minutes. Add garlic during last 5 minutes.

Stir in tomatoes and season with salt and pepper; cook for 3 minutes.
Add
mushrooms and cook for 1 minute. Add broth, thyme, and 2 tablespoons
parsley, bring to a boil. Reduce heat to medium, simmer for 20 minutes.

At this point, tender vegetables such as zucchini, green beans, spinach
or
peas can be added (1/2 cup of each). Stir in remaining parsley. Serve.
--
Sur la table



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Your tip for June 26 , 2009



LOVE LETTERS

2 c. shredded cooked chicken
1 (4 oz.) can chopped green chilies, drained
4 lg. green onions, finely chopped
1/3 c. grated Parmesan cheese
Dash each garlic powder and onion powder
Dash of salt
1 (16 oz.) wonton wrappers
Vegetable oil for frying

Combine chicken, chilies, green onions, cheese, garlic, and onion
powders
and salt in medium size bowl; mix well. Place a wrapper on counter with
one
corner facing toward you. Put about 1 teaspoon chicken mixture slightly
below center of wrapper and fold bottom corner up. Fold sides in, points
overlapping. Wet edges to seal. Fold final corner down, to resemble an
envelope. Wet edges slightly to seal. Repeat with remaining chicken and
wrappers. Deep fry a few at a time, until golden and crispy around
edges.
Drain on paper towel; serve hot.

NOTE: Love Letters are good plain, but they are also good served with
sour
cream and/or sweet-sour sauce. These freeze beautifully. To prevent
sticking, spread uncooked wontons on cookie sheets and set in freezer
just
until hard. Do not thaw before frying. If desired, they can be fried
several
hours before guests arrive; simply reheat at 400 degrees for 5-10
minutes.





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Your tip for June 22, 2009




GRILLED NEW YORK STRIP WITH MALAYSIAN TAMARIND GARLIC GLAZE AND CILANTRO
AND LEMONGRASS SCENTED HERB
Servings: 4

Glaze:
2 tablespoons oil
3 tablespoons finely minced garlic
1 tablespoon red curry paste (see Note)
1/2 cup tamarind liquid (see Note)
6 tablespoons beef broth
2 tablespoons soy sauce
1/4 cup brown sugar
3 tablespoons thinly sliced green onion
1 tablespoon finely minced ginger
Vinaigrette:
1 shallot, finely minced
1 clove garlic, chopped
1 teaspoon Dijon mustard
1/2 teaspoon good quality curry powder
1/4 teaspoon sugar
1/2 cup rice wine vinegar
1 stalk lemon grass (the bottom bulb-like third only), chopped (see
Note)
1 1/2 cups canola oil
Salt, to taste
Freshly ground pepper, to taste
Salad:
1 bunch cilantro
1 bunch chives
1 cup arugula, micro green baby arugula, or mache (optional)
4 (8-ounce) New York strip steaks or filet mignon

For Glaze: Heat oil in skillet over medium heat, add garlic and stir-fry
for
15 seconds. Stir in curry paste and cook briefly, until spices release
their
scent. Add tamarind, beef broth, soy sauce, sugar, green onions and
ginger.
Cook until sugar dissolves and sauce thickens slightly. Set aside. (You
may
have more glaze than you need. Put half in the refrigerator to use
another
day.)

For Vinaigrette: Combine shallot, garlic, mustard, curry powder, sugar,
rice
wine vinegar and lemon grass in blender; process until smooth. With
blender
on medium speed, remove center of lid and slowly add oil. When
thoroughly
emulsified, season with salt and pepper. Set aside.

For Salad: Wash cilantro, dry, remove stems and discard. Cut chives into
1-inch long pieces. Wash arugula or other greens and pat dry. Combine
all
greens and set aside.

Heat grill, place steaks on rack and cook partway through. When the
steaks
are about ¾ cooked, begin brushing with Glaze on both sides until
steaks are
cooked to desired temperature. Remove from grill and let rest for a few
minutes. Meanwhile, toss Salad with the desired amount of Vinaigrette.
Serve
steaks topped with salad.

Note: The red curry paste is sold under the brand Thai Kitchen,
available at
H-E-B Alon Market, Central Market and Asian markets such as Tim's
Oriental &
Seafood Market. Fresh tamarind is available at most grocery stores in
the
produce section; the frozen pulp can be purchased at Las Americas Latin
Market. The pods contain edible pulp that can be soaked in water and
strained to obtain the liquid called for in the recipe. It is also sold
in
plastic-wrapped blocks or in liquid concentrates. Fresh lemon grass is
available at the above markets as well. The dried version must be soaked
before using.

Source: L'Etoile  Pat Mozersky: Chefs' Secrets - San Antonio
Express-News



Nutrition Information

Steaks make 4 servings (without salad), each 540 calories (61.7 percent
calories from fat), 36 g fat, 125 mg cholesterol, 250 mg sodium, 3 g
carbohydrates, 0 dietary fiber, 47 g protein.

Vinaigrette makes 2 1/4 cups, each tablespoon 80 calories (99.3 percent
calories from fat), 0 cholesterol, 0 sodium, 0 carbohydrates, 0 dietary
fiber, 0 protein.







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Your tip for June 23 , 2009



FORGET CAKE, LET THEM EAT PIE

When Paula Haney brags about "experiencing a slice of heaven on earth,"
she's referring to her own nostalgic creations -- the cream and seasonal
fruit pies she concocts for comfort-craving customers in upscale coffee
shops, at Green City Market and online.

Yes, Haney -- the "mama" behind her two-year-old Hoosier Mama Pie Co. --
takes online orders (www.hoosiermamapie.com
<http://www.hoosiermamapie.com/> ) for her pies.

Being a perfectionist, Haney spent nearly a year developing her pie
crust recipe in the couple's Rogers Park home shared with Nori, their
adopted blind stray cat.

Pie is all about flaky crust, says Haney, who oversees baking five
nights a week in leased facilities at Kitchen Chicago, 4664 N. Manor.
Her secrets to good crust include using both chilled and rozen unsalted
butter, frozen all-purpose flour, ice water and red wine vinegar.

Other advice from Haney



Refrigerate the dough, flattened into individual discs and wrapped in
plastic, for at least one hour -- but preferably overnight -- for better
rolling.

Don't over-mix the dough. Stop mixing just when the dough starts to come
together, dump it onto a clean countertop or cutting board and knead it
by hand.

Make plenty of dough so you have enough to fit your pie plate.
"Ingredients are cheap so always make a little extra," she says.

Always add a pinch of salt and a teeny bit of sugar to balance the
sweet-salty contrast.



   "And don't feel like a moron when it doesn't work," Haney says. "Crust
is tricky. It changes from summer to winter because of the temperature.
Accept that sometimes it will need less water, sometimes more water."

Pie crust

MAKES 2 SHELLS (SEE NOTE)

2 tablespoons red wine vinegar
1 cup ice water
1/4 cups plus 2 tablespoons all-purpose flour, chilled
1 1/2 tablespoons salt
1 tablespoon sugar
9 tablespoons unsalted butter, cut into 1-inch cubes, chilled
5 tablespoons unsalted butter, cut into 1-inch cubes, frozen

Combine red wine vinegar and ice water; set aside. Place flour, salt and
sugar in a food processor; pulse to combine. Add 9 tablespoons of
chilled butter; pulse until butter is size of small peas and mixture is
sandy. Add frozen butter; pulse until frozen butter is size of small
peas. Add 10 tablespoons of water-vinegar mixture; pulse 2 or 3 times.
Turn off food processor and squeeze a small amount of dough between your
fingers. If the dough easily stays together it is done. If not, add 3
more tablespoons of the water-vinegar mixture; pulse 3 or 4 more times.
Do not let dough come together.

Empty dough onto a clean countertop or cutting board and knead together
into
a lumpy ball. The dough does not need to be perfectly smooth. Flatten
into a
disc, wrap in plastic, and let rest in refrigerator for at least 1 hour
or overnight. The longer the dough rests, the easier it will be to roll.

After the dough has rested, cut the disc in half; roll half the dough
into a circle Æ-inch thick. If you have a 12-inch cake pan or plate,
you can roll the dough out into a square and cut around the cake pan or
plate to get a perfect circle. Place the dough in a 9-inch pie plate;
fold the edges under. You may flute the edge or flatten it with a fork.
Let the pie shell rest for at least 20 minutes in the refrigerator, and
then place it in the freezer for 1 hour or overnight.

Pre-bake the pie shell in a 400 degree oven for 20 minutes or until it
is golden brown and the bottom of the pie shell is dry.

Note: Leftover dough will freeze for up to 2 weeks.

Paula Haney, Hoosier Mama Pie Co.

PEAR-APPLE-CRANBERRY WALNUT CRUMBLE PIE
MAKES 9-INCH PIE (6 TO 8 SERVINGS)

FILLING:

4 cups Granny Smith apples, peeled, cored, cut into 2-inch pieces
3 1/2 cups ripe Bartlett or Bosc pears, peeled, cored, cut into 2-inch
pieces
1 tablespoon lemon juice
2 tablespoons cornstarch
1/3 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon Chinese five-spice powder (see note)
1/2 teaspoon salt
1/3 cup fresh or thawed frozen cranberries

Combine apples and pears in medium mixing bowl; toss with lemon juice.
Place
cornstarch, sugar, brown sugar, five-spice powder and salt in a small
bowl;
mix to combine. Add to the pear-apple mixture; toss until fruit is
well-coated. Transfer mixture to a cake pan or casserole dish and bake
at
400 degrees for 20 to 25 minute until fruit juices are thickened and
fruit
is just tender. Add cranberries and bake 5 to 10 minutes more until
cranberries are softened and a few have burst. Remove from oven and set
aside. Once the mixture has cooled to room temperature, it may be
refrigerated overnight.

Note: Chinese five-spice powder is available at the Spice House or Asian
markets.

WALNUT CRUMBLE TOPPING

2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
Pinch kosher salt
1 cup walnut (or black walnut) halves or pieces
12 tablespoons unsalted butter, cut into 1-inch pieces

Place all ingredients in bowl of stand mixer; mix with paddle attachment
on
medium speed until butter is size of peas and mixture is crumbly. Do not
let
mixture come together into a dough. If you prefer, you can place all
ingredients except walnuts in medium mixing bowl and cut the butter in
by
hand with pastry blender. Add walnuts once the butter is size of peas
and
mixture is crumbly.

To assemble pie: Place fruit mixture in the baked pie shell. Top with
1½
cups Walnut Crumble Topping; bake in 400 degree oven for 10 minutes. Add
1
additional cup of crumble, and bake for 15 to 20 minutes until crumble
is
evenly browned. Note: There will be some crumble left over.

Source: Chicago Sun-Times. SANDY THORN CLARK, Sandy Thorn Clark is a
Chicago free-lance writer.  Paula Haney, Hoosier Mama Pie Co.,



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Your tip for June 24, 2009


A CLASSICAL FRENCH RESTAURANT IN COWBOY COUNTRY
Greg Morago - Houston Chronicle for San Antonio Express-News

When talking about his new restaurant at La Torretta Del Lago Resort &
Spa,
chef Albert Roux can't stop praising the property on Lake Conroe. He
marvels
at the water and the magnificent sunsets. He waxes poetic about the
natural
surroundings. "You can open your window in the morning and hear the
birds."
And he's practically effusive when describing the hotel rooms.

"The whole family can get in the bath tub. The shower is big enough for
three, and then some," he said. "The rooms are huge! After all, this is
Texas."

It sure is. And yet he took none of Texas' penchant for the oversized
when
planning Chez Roux, the just-opened destination restaurant at the $130
million Montgomery resort. One of Europe's most lauded chefs, he was the
first in the U.K. to earn three Michelin stars, for his Le Gavroche in
London, where the careers of world-renowned chefs Gordon Ramsay and
Marco
Pierre White were launched. Roux decided to do things his way when
opening
the first restaurant in the U.S. to bear his name.

That means it's 100 percent French. "No Tex-Mex, no barbie," he said,
shaking his head.

Foodie curiosity about the classical French restaurant in cowboy country
is,
however, huge. If Roux is worried about opening a pricey eatery in the
middle of an economic meltdown, it isn't showing. In fact, he's almost
alarmingly unconcerned about the untested waters of Chez Roux.

"I'm French. I'm not going to change my food," he said of his
three-course
menu, which costs $80 per person; the five-course version is $135.
"Hopefully, they will like my type of food. If not, I will pack my bag
and
go home."

Looking at the menu, however, it might not come to that. Roux's
contemporary
French cooking includes dishes such as foie gras and chicken-liver
parfait,
poached turbot in red wine with leek and salsify, roast rack of lamb
with
aubergine gâteau, fillet of grouper with saffron risotto and
ginger-crusted
John Dory with Puy lentil salad. "Texas has everything one needs to
cook,"
he said. "And there are a lot of things we'd love to have in Europe
which
are here." One can see regional inflections on his menu: frilled quail
with
creamy polenta, Monterey Jack cheese soufflé with corn-kernel cream,
Black
Angus beef cooked two ways.

What you won't find are nods to American food trends or restaurant
buzzwords. "I never take food as a fashion. I'm very classical, but
there is
always room for improvement - to learn," he said. "Not to invent.
Everything
has been invented."

Roux began his culinary apprenticeship at 14, and he's pretty much seen
it
all, done it all.

He relates a story about younger chefs who have on several occasions
attempted to introduce him to the "sous vide" (under vacuum at low
temperatures) method of cooking.

"'Have you heard, chef, of this new thing?'" Roux said chefs have asked
him.

They obviously didn't know that Roux was an early pioneer of the
technique;
he began experimenting with it in 1983.

The soft-spoken, 74-year-old chef has witnessed many changes in the food
world since he began cooking.

Today's obsession with food television shows and personalities may have
brought a welcome light to the profession, but it hasn't necessarily
resulted in better chefs, he said.Unlike those famously fouled-mouthed,
ill-tempered chefs, Roux said his kitchens are run in a civil manner.

They might even be considered romantic. Roux said he compares his
classical
style of cooking to "a beautiful woman" who takes no more than 15
minutes in
the morning to look fabulous.

"That's my food," he said. "It doesn't need a lot of dressing up."

Chez Roux La Torretta Tarte Tatin
Servings: 8

1 sheet frozen puff pastry
1/2 cup sugar
1 cup butter (two sticks), at room temperature
12 golden delicious apples, peeled, cut in half and cored

Preheat the oven to 375 degrees. Roll out the dough and cut a circle 14
inches in diameter. Pierce some holes using a fork and refrigerate.

Mix the butter and sugar together in a 10-inch diameter heavy-bottomed
pan.
Spread the mixture evenly to cover the bottom of the pan.

Arrange the apples sideways, close to each other, to form a circle and
cover
the whole pan. Place the dough over the apples and place the edge of the
dough down between the apple and the pan. The apples should be tucked
under
the dough. Place the pan over high heat and cook until the sugar has
caramelized. Turn the pan from time to time to get an even
caramelization.

Place the pan in oven and cook for 20 minutes or until the dough is
golden.
Remove from heat and leave to cool for 20 minutes.

Place a plate over the tart and carefully turn it upside down, making
sure
to keep the juices. Serve with whipped cream or ice cream.

Makes 8 servings.



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Your tip for June 18 , 2009





TWENTY-FOUR-HOUR CABBAGE SALAD
The American Profile, submitted by reader Mary Louise Bishop of Waymart,
PA

Salad:
1 medium head cabbage, thinly shredded
1 small onion, grated
1 green pepper, very finely diced
6 stuffed olives, thinly sliced
1/2 cup sugar
Dressing:
1 cup white vinegar
1 tablespoon celery seed
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon mustard seed

Place the cabbage, onion, green pepper, olives, and sugar in a
medium-size
bowl.

For the dressing, boil the vinegar, celery seed, mustard, oil, salt,
pepper,
and mustard seed together for 3 minutes over medium heat. Pour the hot
dressing over the cabbage mixture, and stir well. Cover and let stand in
refrigerator for 24 hours. Stir again before serving.

Yield: 8 to 10 servings

Tips From Our Test Kitchen:

The key in preparing this tasty dish is making certain that the cabbage
is
thinly sliced. This allows it to be more evenly coated with the
dressing.





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Your tip for June 19, 2009



YEAST BISCUITS
Servings: 24

2 heaping tablespoons dry yeast
1/2 cup lukewarm water
4 cups unsifted all-purpose flour
1 to 2 cups unsifted bread flour
1 tablespoon baking powder
2 to 3 tablespoons sugar
1 teaspoon salt
3/4 cup shortening
2 to 2 1/2 cups buttermilk, at room temperature
1/2 cup melted butter, plus additional for brushing baked rolls
Oil, as needed

When preparing this recipe, it is very important that the dough be
somewhat
sticky. Note that butter rather than flour is used in shaping the
biscuits.

In small bowl, dissolve yeast in warm water. Set aside for 10 minutes.

In large bowl, combine flours (starting with 1 cup of the bread flour
and
adding more if needed), baking powder, sugar and salt. Using a pastry
blender, cut shortening into dry ingredients until well blended.

Pour buttermilk and yeast mixture into dry ingredients. Working only
with
your hands, start kneading mixture to form a soft and slightly sticky
dough.
Add more flour if needed. Put dough in a well-greased container with a
tight
lid, remembering dough will rise to about three times its size, so
container
should be large enough to handle this. Refrigerate at least 12 hours or
overnight.

When ready to use dough, pour 1/2 cup melted butter on a clean dry
surface.
Empty dough on buttered surface. Pour a little oil on your hands and
using
the palm of your hands, begin in the center of the dough to flatten it
until
it is about 3/4-inch thick. Cut with sharp biscuit cutter. Place
biscuits on
ungreased baking sheet with sides not touching. Cover with a damp cloth.
Let
rise 45 minutes to 1 hour.

Preheat oven to 450 degrees. Bake risen biscuits until done, about 20-25
minutes.

Brush with melted butter as soon as the biscuits are removed from oven.

Source: Arlene Lightsey

Nutrition Information

Makes 24 biscuits, each 150 calories (34.3 percent calories from fat), 6
g
fat, 0 cholesterol, 240 mg sodium, 21 g carbohydrates, 1 g dietary
fiber, 4
g protein.

MOLASSES BUTTER
Servings: 1

1 cup butter or margarine, at room temperature
3 tablespoons dark brown sugar
3 tablespoons unsulfured dark molasses
1 teaspoon Vanilla Butternut Flavor (preferred) or vanilla (see Note)
Pinch of salt
1 or 2 drops yellow food coloring

Combine butter, brown sugar, molasses, butternut vanilla flavoring, salt
and
food coloring in food processor. Pulse several times to break up butter.
Process until smooth and well blended. If the butter is too cold, the
mixture will separate.

Spoon in a container with a tight lid. Store in refrigerator. To serve,
remove amount needed from refrigerator and let stand at room temperature
about 20 to 30 minutes before serving. You never want to serve this
cold.

Note: Lightsey uses Superior brand Vanilla Butternut Flavor available at
www.wineandcake.com <http://www.wineandcake.com/>

Source: Arlene Lightsey

Nutrition Information

Makes 1 1/4 cups, each tablespoon 90 calories (87.5 percent calories
from
fat), 9 g fat, 25 mg cholesterol, 65 mg sodium, 3 g carbohydrates, 0
dietary
fiber, 0 protein.

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Your tip for June 17 , 2009





INTERESTING


'According to an e-mail that's making the rounds, there's gold in
those coffee filters.'

Janice Okun: Bringing a little ingenuity to the kitchen

I love kitchen gadgets, but I hate to spend money on them. How much
better to find alternate uses for the stuff that's already in the
house. (Obviously, the woman who first used her husband's woodworking
rasp as a cheese grater is an honor graduate of this school.)

And how much more fulfilling it is to get one more last gasp from
something already bound for the trash.

I always, for instance, thought I was a genius when I used butter
wrappers to grease cookie sheets. I'd cut off the correct amount of
butter, remove the paper and just kind of slide it around.

There's always just enough to prevent sticking but not so much that
the pan gets sloppy. It's almost as if the whole thing were planned.
(Sadly, I have since found out that my friend Susan does the same
thing because her mother used to- and I don't feel all that clever.
But it's still a sensible thing to do.)

How ingenious it is to use the pair of kitchen scissors you already
have to cut chives and other herb stems instead of spending money on
a cute little hand-held chopper or messing up the food processor.

(Kitchen shears wash off more easily than either of the above and do
a more effective job.)

How brilliant to use a four-cup glass measuring cup to both measure
ingredients and mix them when you're making pancakes, waffles or even
sauces. Only one utensil needs washing and in the case of pancakes,
you can use the spout to pour out just the size you want.

And then there are the things you can do with coffee filters. Those
little pleated cups that cost about $1 per 1,000 whose specific use
is to hold the coffee grounds while the water drips through.

According to an e-mail that's making the rounds, there's gold in
those coffee filters. they have innumerable other uses and here are
just a few.

* Strain the bits of broken cork from a badly opened bottle of wine.

* Cover bowls and plates when microwaving-you can even microwave some
food directly in coffee filters.

* Hold tacos or wraps and other messy food.

* Clean windows and mirrors because they are lint free.

* Put under a potted plant to stop the soil from leaking.

* Drain bacon or fried chicken and other greasy stuff. There are
other uses, too:

* To hold a bouquet garni, those traditional herb bunches (parsley,
rosemary, etc.) used to flavor soups and stews but removed before
service. Put them in the coffee filter, tie it shut and its easy to
fish out of the finished dish.

(This is especially useful in the case of bay leaves. Sometimes you
just can't find those darn things when you look.)

* Keep a popsicle from dripping by poking the stick through a whole
in the center. Never tried it with an ice cream cone but that might
work, too.

And we're just getting started here. There are other kitchen bits and
pieces to work with.

Bring on the paper towels. Make a collar with them for a olive oil
bottle, fastening the collar with a rubber band to catch the drips.
Or, use the towel on the bottom of the bottle so it won't make sticky
rings on the pantry shelf.

Bring on the foil pie plates-save them and wash them off quickly if
you find them holding commercial desserts and rolls. Use the plates
for reheating just about anything in the conventional oven. Use them
as lids to cover pans.

You can also cut the bottoms of those pie plates and use just the
rims upside down on the edges of your own pies to prevent the crust
there from burning.

There must be thousands of these step savers, and I'm always
interested in collecting more of them. Share your ideas.



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Please forward Susan's "Tip of the Day" to your friends.



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by Susan Doyle



Your tip for June 15, 2009



PRIZE-WINNING NUEVO CHIPOTLE BEEF


Here's a flavorful dish adapted from a recipe that won the $25,000 grand
prize in the National Beef Cook off two years ago. This year's beef
cookoff
is accepting entries through March 31. For information, go to
kansasbeef.org.
The cookoff finals are held in Sonoma   Valley, Calif.

*Ingredients*

1 ½ lbs. lean beef for stew

1/3cup water

¼ cup tomato paste

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

2 teaspoons ground chipotle chile pepper, or regular chile powder

1 teaspoon ground cumin

½teaspoon salt

½teaspoon ground black pepper

*Directions*

Preheat oven to 325 degrees.

Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin,
salt and black pepper in stockpot. Cover and bake in oven 1 ¾ to 2
¼ hours
or until beef is fork-tender.
Make It Easy: Chicken with a tasty tapenade crust

March 18, 2009
Reno Gazette-Journal

Tapenades, those thick pastes synonymous with Provence, offer an easy
way to
add bold flavor.

Jennifer Bushman's "Make It Easy" chicken crusted with tapenade performs
double duty as a tasty dinner or, as leftovers, a nice change at lunch.

BLACK OLIVE CRUSTED CHICKEN WITH ROAST VEGETABLES

1 jar black olive tapenade
1/2 cup bread crumbs
1 tablespoon lemon zest
1 tablespoon grated parmesan cheese
2 tablespoons olive oil
4 boneless, skinless chicken breast halves
1 red bell pepper, seeded, deveined and cut into quarters
1 red onion, peeled and cut into 1/2-inch slices
1 cup green beans, rinsed and ends trimmed
1 cup zucchini cut into 1/2-inch slices
1 cup yellow squash cut into 1/2-inch slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons dried thyme
Lemon slices, for garnish (optional)

Preheat oven to 400 F. In small bowl, combine tapenade, bread crumbs,
lemon
zest and parmesan cheese.

Place 2 chicken breast halves into large resealable plastic bag and use
rolling pin to pound into thin cutlets; repeat with remaining 2 halves.

Brush halves with 2 tablespoons olive oil. Place chicken on cookie sheet
and
press crumb mixture onto top of each breast.

Place in oven and bake 20 to 30 minutes, until cooked through and no
longer
pink in the middle. Ovens vary, so time is a guideline; be careful not
to
overcook.

On separate cookie sheet, toss vegetables with second 2 tablespoons
olive
oil, vinegar and thyme. Place in oven and roast for 10 to 15 minutes, or
until vegetables are tender. Vegetables and chicken can be cooked at
same
time.

To serve, divide vegetables among 4 plates, top with chicken breast and
garnish with lemon slice, if desired. Serves 4.

-- Johnathan L. Wright, RGJ

Serve with rice or mashed potatoes.





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Your tip for June 16, 2009



THE MINIMALIST

The Greening of Mashed Potatoes
By MARK BITTMAN

At dinner with an Italian friend, he began musing about potatoes. He
started with a rant about fast food. "You'd think that peeling and
frying a real potato was the equivalent of going to the moon," he
said. Then he described a childhood comfort food, one that seemed
both more rustic and more sophisticated than a similar one I ate:
not-bad mashed potatoes integrated with wretched canned peas.

His version: mash potatoes with olive oil, incorporate cooked
dandelion greens, top with bread crumbs, bake.

I haven't made this for him yet, but I've prepared it three times
myself, and I'm addicted.

One thing that is unusual in this dish is that the amount of potatoes
and the amount of greens are equal; each one pound. The oil is
significant, but we all know that what makes mashed potatoes really
good is fat. Use the best olive oil you have.

Even the youngest, mildest dandelion greens - among the first edible
greens of spring - are bitter. To tame them a bit, blanch them in
well-salted boiling water. You can use the same water as you used for
the potatoes; I do. They're also tamed by the potato itself and,
since even the most flavorful potato is pretty bland, the dish works
both ways.

If dandelion greens are hard to find, arugula, watercress, escarole,
radicchio, spinach, mustard or turnip greens, even collards or kale
can serve well here, too. The blanching time may vary - collards
might need a bit more time to become tender, for example - but the
technique remains the same.

The greens and potatoes are mashed together with the olive oil,
topped with homemade bread crumbs, drizzled with a bit more olive oil
and baked until golden brown. At which point, regardless of your
national heritage, you will devour them.


Green Mashed Potatoes
Time: About 45 minutes

2 large starchy or all-purpose potatoes (about 1 pound), peeled and
cut into quarters
Salt
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.

1. Put potatoes in a large, deep pot and cover them with cold water.
Add a large pinch of salt and bring to a boil. Cook until soft but
not falling apart, 15 to 30 minutes. Remove with a slotted spoon and
drain; meanwhile, add greens to water and cook for about 1 minute.
Rinse under cold water. Drain well, then chop.

2. Heat oven to 400 degrees. Rice potatoes, run them through a food
mill, or mash them with a fork or potato masher, adding enough olive
oil to moisten them well. Mash in the greens, adding more olive oil
as needed. Sprinkle with salt and lots of pepper.

3. Put mixture in an ovenproof dish and top with bread crumbs.
Drizzle with more olive oil, sprinkle with salt and pepper, and bake
until bread crumbs are golden brown, about 15 minutes. Serve hot or
warm.

Yield: 4 servings.







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Your tip for June 17 , 2009



The Buffalo News

Updated: 03/04/09 09:19 AM

'According to an e-mail that's making the rounds, there's gold in
those coffee filters.'

Janice Okun: Bringing a little ingenuity to the kitchen

I love kitchen gadgets, but I hate to spend money on them. How much
better to find alternate uses for the stuff that's already in the
house. (Obviously, the woman who first used her husband's woodworking
rasp as a cheese grater is an honor graduate of this school.)

And how much more fulfilling it is to get one more last gasp from
something already bound for the trash.

I always, for instance, thought I was a genius when I used butter
wrappers to grease cookie sheets. I'd cut off the correct amount of
butter, remove the paper and just kind of slide it around.

There's always just enough to prevent sticking but not so much that
the pan gets sloppy. It's almost as if the whole thing were planned.
(Sadly, I have since found out that my friend Susan does the same
thing because her mother used to- and I don't feel all that clever.
But it's still a sensible thing to do.)

How ingenious it is to use the pair of kitchen scissors you already
have to cut chives and other herb stems instead of spending money on
a cute little hand-held chopper or messing up the food processor.

(Kitchen shears wash off more easily than either of the above and do
a more effective job.)

How brilliant to use a four-cup glass measuring cup to both measure
ingredients and mix them when you're making pancakes, waffles or even
sauces. Only one utensil needs washing and in the case of pancakes,
you can use the spout to pour out just the size you want.

And then there are the things you can do with coffee filters. Those
little pleated cups that cost about $1 per 1,000 whose specific use
is to hold the coffee grounds while the water drips through.

According to an e-mail that's making the rounds, there's gold in
those coffee filters. they have innumerable other uses and here are
just a few.

* Strain the bits of broken cork from a badly opened bottle of wine.

* Cover bowls and plates when microwaving-you can even microwave some
food directly in coffee filters.

* Hold tacos or wraps and other messy food.

* Clean windows and mirrors because they are lint free.

* Put under a potted plant to stop the soil from leaking.

* Drain bacon or fried chicken and other greasy stuff. There are
other uses, too:

* To hold a bouquet garni, those traditional herb bunches (parsley,
rosemary, etc.) used to flavor soups and stews but removed before
service. Put them in the coffee filter, tie it shut and its easy to
fish out of the finished dish.

(This is especially useful in the case of bay leaves. Sometimes you
just can't find those darn things when you look.)

* Keep a popsicle from dripping by poking the stick through a whole
in the center. Never tried it with an ice cream cone but that might
work, too.

And we're just getting started here. There are other kitchen bits and
pieces to work with.

Bring on the paper towels. Make a collar with them for a olive oil
bottle, fastening the collar with a rubber band to catch the drips.
Or, use the towel on the bottom of the bottle so it won't make sticky
rings on the pantry shelf.

Bring on the foil pie plates-save them and wash them off quickly if
you find them holding commercial desserts and rolls. Use the plates
for reheating just about anything in the conventional oven. Use them
as lids to cover pans.

You can also cut the bottoms of those pie plates and use just the
rims upside down on the edges of your own pies to prevent the crust
there from burning.

There must be thousands of these step savers, and I'm always
interested in collecting more of them. Share your ideas. Write to



Like these tips?

Please forward Susan's "Tip of the Day" to your friends.



If you have a favorite tip, idea or request you would like

to share with our readers, please send them to
mailto:susan@... <mailto:susan@...>



Visit our Website at http://www.kitchenproject.com
<http://www.kitchenproject.com/>



[Non-text portions of this message have been removed]

Welcome to the Kitchen Project's
H O U S E H O L D   H I N T S

____________________________________

by Susan Doyle



Your tip for June 8, 2009



PANDOWDY



Pandowdy is an early American cooked fruit dish with a biscuit or
pie-crust top, originally eaten for breakfast because it was easily
cooked on hot coals left over from the night before. It was most
commonly made with apples, but the recipe passed down by word of mouth
using whatever  ingredients were available or common to an area.

RASPBERRY-RHUBARB PANDOWDY

            Crust
            1 1/4 cups flour
            1/4 teaspoon salt
            8 tablespoons butter, cold, chopped into 1/2-inch cubes
            4-5 tablespoons ice water

Combine flour and salt in food processor or medium bowl. Cut in butter
using the pulse action (or a pastry blender if doing by hand) until
crumbly with some larger pieces of butter still remaining. Drizzle in
water a little at a time just until you can form a clump in

your hand that holds together, being careful not to over mix. Form into
a ball, wrap in wax paper, or put into a covered bowl and refrigerate
for 15 minutes.

            Filling
            3 cups raspberries, fresh or frozen (but not thawed)
            2 cups rhubarb, finely chopped
            3/4 cup sugar
            1/4 cup flour
            1/2 teaspoon cinnamon
            1/4 teaspoon grated nutmeg
            1/4 teaspoon salt
            2 tablespoons butter, cut into pieces

   Preheat oven to 400 F. Combine all ingredients except butter in a large
bowl and toss until fruit is coated. Put fruit into a buttered cast
iron skillet. Dot with the rest of the butter. Roll out dough and
transfer to skillet. Tuck the edges of dough in, pressing on the fruit.
Bake for 30 minutes. Reduce heat to 350 F and continue to bake for 15
more minutes.



Pull the skillet out and slice the pie crust into squares (as you would
a bar cookie) and return skillet to oven for 10 more minutes. The crust
then submerges into the fruit juices -- the trademark of a "pandowdy"!
Serve  warm by big spoonfuls with some freshly whipped cream or a scoop
of
vanilla ice cream.

   Makes 8 servings


   Source: MaryJane Butters

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by Susan Doyle



Your tip for June 9, 2009



COOKBOOK REVIEWS
By Ellen Folkman, Times Correspondent

TITLE: Bobby Flay's Burgers, Fries & Shakes by Bobby Flay (Clarkson
Potter,
$25.95; 160 pages)

Generally speaking: For every picture of burgers, shakes and fries that
you
see, you will want to make them, if not eat them right off the page. A
good
variety of recipes that are simple to pull off.

For: Meat lovers. A juicy burger with a side of fries and a milk shake.
Is
there anything more to say?

Recipes: Cheyenne burger, Caesar salad burger, four-cheese burger, nacho
burger, Napa Valley burger, Miami burger, wild mushroom-cheddar burger,
peanut butter banana marshmallow milk shake, vanilla coconut milk shake,
red
pickled onions, chipotle ketchup, plantain shoestring fries and homemade
potato chips.

SAY WHAT? For most of the burger recipes, Flay instructs us to use a
saute
pan or griddle with a bit of canola oil. Of course you can produce a
great
burger with this technique but Bobby Flay is the king of the grill. We
thought there would be more about outdoor cooking.

TITLE: Knack Grilling Basics: A Step-by-Step Guide to Delicious Recipes
by
Linda Johnson Larsen (Knack, $19.95; 256 pages)

Generally speaking: Color photographs that accompany every recipe show
step-by-step instructions for preparation and grilling. This is more
than
meat and chicken. There are veggies, pizzas, shellfish, fish and more.

For: If you're nervous about grilling, this book will put you at ease.
Even
seasoned grill chefs may find something new. Take a look and get ready
for
summer.

Recipes: Potato and root veggie kebabs, meatball lollipops, tender
veggie
kebabs, ethnic burgers, salmon or tuna burger, stuffed chicken breast,
whole
fish and marinated vegetables.

Special Equipment: For a few recipes you will need a food processor.
You'll
need skewers, bamboo or metal.

TITLE: Pillsbury Fast & Healthy Cookbook: Delicious Family Meals in 30
Minutes or Less (Wiley Publishing Inc., 19.95; 224 pages)

Generally speaking: This cookbook truly has something for everyone.
There
are snacks, grilled dishes, side dishes, sweet treats and more. Some
recipes
have icons indicating they are superfast to make; perfect for busy
nights.
There are also pointers on such topics as chicken storage and safety,
stretching soup or stew and more.

For: Families looking to produce fast, healthy meals. The one downside
is
there are no recipes for breakfast. The focus is on dinner with a few
salads
and sandwiches thrown in.

Recipes: Creamy marinated potato salad, swordfish with pineapple salsa,
quick fish tacos, spicy Chinese chicken tacos, pork chops Cubano with
garlic-citrus sauce, couscous-stuffed red bell peppers, asparagus,
shrimp
and dill fettuccine, crunchy trail mix bars, and chocolate espresso
mousse.

Ellen Folkman's cookbook review columns appears monthly in Taste.

EASY

Trattoria Burger

1 1/2 pounds ground chuck or ground turkey
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 ounces fresh whole-milk mozzarella, sliced into 8 slices
4 hamburger buns, split; toasted if desired
4 slices ripe beefsteak tomato
8 fresh basil leaves
8 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

Divide the meat into 4 equal portions, about 6 ounces each. Form each
portion loosely into a ¾-inch-thick burger and make a deep depression
in the
center with your thumb. Season both sides of each burger with salt and
pepper.

Cook the burgers, using canola oil, and topping each one with 2 slices
of
cheese and a basting cover during the last minute of cooking. (A basting
cover is an aluminum dome meant to cover the burger, without touching
the
cheese, to melt the cheese.)

Place the burgers on the bun bottoms and top with sliced tomato and 2
basil
leaves. Drizzle each burger with 2 teaspoons balsamic vinegar and 1
teaspoon
olive oil, cover with the bun tops and serve immediately.

Serves 4.

Source: Bobby Flay's Burgers, Fries & Shakes by Bobby Flay (Clarkson
Potter,
$25.95)

easy

Meatball Lollipops

2 tablespoons ketchup
1 tablespoon mustard
1/2 teaspoon grill seasoning
1/2 teaspoon pepper
1/2 cup soft bread crumbs
1 tablespoon plain yogurt
2 tablespoons chopped parsley
1 1/2 pounds lean ground beef
16 small potatoes, parboiled
3 ears of corn, cut into thirds
2 tablespoons butter, melted

In large bowl, combine ketchup, mustard, seasoning, pepper, bread
crumbs,
yogurt and parsley. Add meat and mix gently. Form 1/3 cup of meat
mixture
around the end of a metal skewer. Press firmly but gently to keep the
meat
together, but don't compress too much. Alternately add potatoes and corn
to
the skewers, leaving about 2 inches at the end.

Grill lollipops on direct heat for 6 to 8 minutes until the meat is
thoroughly cooked, turning frequently, brushing vegetables with butter.

Makes 8 kebabs.

Source: Grilling Basics: A Step-by-Step Guide to Delicious Recipes
(Morris
Book Publishing, $19.95)

easy

Crunchy Trail Mix Bars

4 cups Cheerios
3 cups trail mix (seeds, nuts and dried fruits)
1/2 cup butter or margarine
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 cup light corn syrup

Grease 9- by 13-inch pan with shortening, or spray with cooking spray.
In
large bowl, mix cereal and trail mix; set aside.

In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar,
flour and corn syrup. Cook, stirring occasionally, until mixture comes
to a
full boil. Boil 1 minute, stirring constantly.

Pour mixture evenly over cereal mixture; toss to coat. Press mixture in
prepared pan. Cool 10 minutes. Cut into 6 rows by 6 rows.

Makes 36 bars.

Source: Pillsbury Fast & Healthy Cookbook: Delicious Family Meals in 30
Minutes or Less (Wiley Publishing Inc., 19.95)

[Last modified: May 19, 2009 04:30 AM]





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Your tip for June 10, 2009



WHAT'S FOR DINNER?
By Maryana Vollstedt


If the idea of cooking with beer appeals to you, now may be the perfect
opportunity to try out some beer-based recipes.

Beer adds character to food, including breads, soups, stews and even
desserts. And beer has wonderful tenderizing qualities, which makes
it ideal for marinades. Beer is full of vitamins and minerals, and in
moderation is considered a healthful drink. It is especially popular
to serve icy-cold on a hot summer day, but it also pairs well with
hearty, spicy foods in the winter. It also pairs well with football.

The science of beer is heady stuff -- and Oregon State  University
actually offers a degree in fermentation science. The university even
has an on-campus brewery "strictly for research purposes" and, sadly,
after the brewed beer has been studied, it is poured down the drain.

Eugene has a host of micro-breweries, and home brewers keep well
supplied thanks to the Home  Fermenter Center and Valley Vintner and
Brewer.

Ted Fagen, head brewmaster at Steelhead Brewery, has been at the
brewery for three years.

"It has been a fantastic experience," Fagen says. Though he has a
degree in anthropology, Fagen says he enjoys his job and seeing
customers who appreciate his beer.

Fagen uses beer in a lot of his cooking, including making jerky.

While most of the alcohol cooks out when making dishes with beer,
it's possible for a small amount of alcohol to remain -- important to
consider if serving anyone who wishes to be alcohol free.

Here are some creative recipes with beer that would be great to serve
for a Super Bowl party.


Boiled Spare Ribs in Beer

4 pounds ribs, either spareribs or county-style ribs

1 bottle (12 ounces) flat beer (see note)

Water to cover

2 slices yellow onion

1 teaspoon coarse salt

Barbecue sauce, homemade or a good quality bottled barbecue sauce

Place ribs in a large kettle with a lid. Add beer, enough water to
cover, onion slices and salt. Bring to a boil over high heat. Reduce
heat to medium-low and simmer, covered, 1 hour.

Prepare grill for cooking over medium heat. Remove ribs from pan and
place on grill. Brush with sauce and grill about 20 minutes, turning
several times. Serves 4.

Note: For flat beer, open it and set it aside for a few hours.


Grilled Beer Chicken

1 chicken (31/2 to 4 pounds), cut into serving pieces, excess skin
and fat trimmed

1/4 cup honey

1 cup flat beer

1/2 cup ketchup

1 teaspoon salt

2 garlic cloves, minced

2 tablespoons diced yellow onion

1 tablespoon prepared mustard

1 teaspoon Worcestershire sauce

2 or 3 drops Tabasco sauce

Place chicken in a large glass bowl. In a medium bowl, mix together
remaining ingredients and pour over chicken. Cover and marinate in
the refrigerator 2 to 3 hours, turning once.

Prepare grill for cooking over indirect medium heat. Remove chicken
from marinade, and in a small pan boil marinade for 1 minute. Place
chicken on the grill and cook, turning and brushing with marinade
several times, until chicken is no longer showing pink in the center,
about 1 hour. If chicken becomes too brown, place in a foil pan
coated with cooking spray and continue cooking. Serves 4.


Beer Cheese Soup

This was the signature soup at the original Coburg Inn in Coburg.

1/2 cup butter

1/2 cup diced celery

1/2 cup diced carrot

1 cup diced yellow onion

1/2 cup all-purpose flour

1/2 teaspoon dry mustard

5 cups chicken stock or broth

3 tablespoons freshly grated Parmesan cheese

2 cups firmly packed grated Cheddar cheese

1 bottle (12 ounces) flat beer

1/2 teaspoon salt or to taste

Freshly ground pepper to taste

In a large saucepan over medium heat, melt butter. Add celery,
carrots and onions and sautÈ until soft, about 10 minutes. Add flour
and mustard and cook, stirring constantly, 1 minute. Slowly stir in
broth. Bring to a boil and cook over medium-high heat, stirring
constantly, until thickened, about 5 minutes. Reduce heat to
medium-low and add cheeses, stirring until melted. Add beer, salt and
pepper and simmer, uncovered, over low heat to blend flavors, about
15 minutes, stirring occasionally. Do not boil.

Serves 6.

Note: The soup thickens and the texture improves the second day. Warm
carefully over medium-low heat, as it scorches easily. Add more
liquid if the soup is too thick.


Oven Beef Beer Stew

This is one of the best beef stews! It's easy and quick to make
because browning is not necessary. The meat slowly bakes in a bold
sauce of beer, broth and seasonings until it is fork tender. Serve
with noodles or rice.

2 pounds beef stew meat

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

3 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

1 cup chopped yellow onion

3 to 4 cloves garlic, minced

1 cup beer

2 cups beef stock or broth

4 carrots, cut into 1-inch slices

8 ounces medium mushrooms, halved

Preheat oven to 325 degrees. In a large, lightly sprayed or oiled
Dutch oven combine meat, seasonings, flour, mustard, vinegar,
Worcestershire sauce, onion, garlic and beer and mix well. Cover and
bake for 1 hour. Add broth, carrots and mushrooms and bake, covered,
until meat is very tender, about 1 hour longer.

Serves 6 to 8.


Beer Bread

This is delicious served warm, and also makes great toast.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups beer, at room temperature

Preheat oven to 400 degrees. In a large bowl, whisk together all
ingredients except beer. Fold in beer until ingredients are
moistened. Spread batter into a lightly sprayed or oiled
81/2-inch-by-41/2-inch loaf pan. Bake until a toothpick inserted in
the middle comes out clean, about 35 minutes. Cool on a rack 5
minutes. Unmold and cool completely on the rack.

_______________________________________________





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by Susan Doyle



Your tip for June 11, 2009



LARD CAKES

1 1 /2 cups heavy cream
2 1 /4  cups sour milk
2 heaping teaspoons baking soda
3 eggs
3  or 4 cups all-purpose flour
1 /2 teaspoon salt
3 teaspoons sugar and sugar for rolling

In a large mixing bowl, combine the cream, sour milk, baking
soda, eggs, and flour. The consistency should be similar to a pie
dough, so add a little more flour if needed. Add salt and sugar. Roll
out to 1 /4-inch thickness and cut-up in any shape as big as you
wish, or into 2 by 4-inch pieces. Cut a 2 and a half inch slit in the
center of each cake. Make sure the slit goes completely through the
cake. Then drop them into a kettle of hot melted lard about two
inches. Roll in a pan of sugar while still warm. Eat fresh, they stale
quickly.



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Your tip for June 12, 2009





PERFECT PANCAKES: POINTERS, STEPS AND STRATEGIES TO MAKE THE HOTTEST HOT
CAKES

By Bill Daley - Chicago Tribune

The secret to making perfect pancakes is obvious, according to Carla
Connett.

"The very simple way to put it is that they're not made from a box or
a mix," explained Connett, owner of Hotcakes Cafe in Wilmette, Ill.,
and Green Bay Cafe in Winnetka,  Ill. "The perfect pancakes are
definitely made from scratch with fresh ingredients."

Connett gets asked all the time how to make great pancakes. Perhaps
that's because people are wild about pancakes and it's her business.
Or, maybe, there's a sort of unease surrounding pancake-making, as
though the production of this ancient quick bread is more a secret
art than a teachable craft. Yet the experts are willing, eager even,
to share their tips for working around a griddle.

Raise your expectations

"I think most people grew up with pancake mixes or pancakes served in
coffee shops or short-order houses," said Dorie Greenspan, a
well-known baker and cookbook author. "They are always bigger and
higher than the pancakes you make at home.

"Sometimes, I think that's what people are striving for: a big, fat
flapjack the size of a plate," she added. "It's pretty high, and
there are three to a stack, and you can just imagine it with dripping
pats of butter and maple syrup.

"That's not my idea of a great pancake."

For Greenspan, author of "Pancakes: From Morning to Midnight," that
kind of pancake has an artificial lightness of texture and lacks the
full flavor that comes from using high-quality ingredients.

And Greenspan is not sold on the notion that the best pancakes are
light as air.

"I think there are some pancakes that should be light and others that
shouldn't," she said. "I don't think there's one texture that fits
all. For instance, if you're making an oatmeal pancake, I think you
want a little texture and maybe even the pancake version of heft.

"Nobody wants a tough pancake," she added, "but you want to be able
to chew it and know what's in it."

Follow a recipe but be adaptive

Even a professional such as Greenspan reaches for a recipe when
making pancakes. She wants to get just the right proportion of liquid
and flour. That doesn't mean she won't improvise on a recipe.
Greenspan will sometimes replace some of the flour with cornmeal or
whole-wheat flour for a different taste and texture.

Go for the lift

The pancake is basically a batter bread cooked speedily on a griddle,
in a skillet, even a hot stone in prehistoric times. No matter the
recipe, you want an element of bubbly lift in each pancake. That can
come from a number of sources: baking powder, baking soda and beaten
egg whites. Potato starch is Ina Pinkney's pancake secret. "We use
some potato starch to stabilize the batter, and it's lighter than
flour," confided Pinkney, known as Chicago's "Breakfast Queen." She
calls her pancakes "heavenly hots" at her restaurant, Ina's.

Make the batter at the last minute

All recipes for pancakes call for "dry" and "wet" ingredients.
Pancake experts such as Greenspan recommend combining the dry
ingredients in bulk in advance so you always have your own house
pancake "mix" available. Stir in the wet ingredients right before
cooking. If the batter sits too long, the flour will absorb too much
liquid and thicken the batter.

Don't overmix

"A couple of lumps are OK," Greenspan said. "If you've done a good
job of mixing the dry ingredients, you won't have many lumps." Too
much mixing results in tougher pancakes.

Choose a good pan

Pans or griddles with heavier bottoms tend to heat more evenly and
lessen the risk of burning the pancake. Greenspan prefers a nonstick
pan so less oil is needed.

Use oil to grease the griddle

A flavorless oil in the pan will let the flavor of the pancake shine
through, Pinkney noted. Butter has a tendency to burn. Also, don't
use too much oil, as it will create splotches instead of uniform
browning. The first few pancakes on the griddle absorb most of the
oil; the second batch is better.

Regulate the heat

Be flexible here, Greenspan warned, lowering or raising the heat
depending on how hot your pan is.

"You have to play with the heat," she said. "You want the griddle hot
enough so when you ladle on the batter it will spread. But if the
griddle is too hot, the pancake will set too quickly without
spreading."

Keep 'em small

"The trick is to make the pancakes small and use one of those
flexible spatulas to turn them," Pinkney said. "It's better to make
more of them and make them smaller because you'll have better control
over the turning."

Turn at the right time

"Flip when you start to see several little bubbles in the batter,"
advised Carla Connett, owner of Hotcakes Cafe in Wilmette and Green
Bay Cafe in Winnetka. But be careful; the second side cooks more
quickly. It's OK to lift up the edges to peek at browning progress.

Be sparing with toppings

"When I see people drowning pancakes in syrup before tasting them, I
can tell they are IHOP people," Pinkney said. She prefers her
customers to try their pancakes plain first so they can see how
little syrup they really need.

Nor is Pinkney a big fan of maple syrup. She thinks the maple flavor
overwhelms her heavenly hots pancakes. She serves a fruit compote
instead.

Share pancake joy

"Pancakes are fun in every way," Greenspan said. "They're fun to eat.
They're fun to make. People love them."


PANCAKE RECIPES


HOMEMADE PANCAKE MIX
Prep: 15 minutes
Cook: 5 minutes

Getting your ingredients ready the night before is key to staging a
successful breakfast. This mix, developed by the Tribune's Bill Daley
and chef Christopher Prosperi of Connecticut's Metro Bis restaurant,
will be ready to go; just stir in sugar to taste and liquid
ingredients right before cooking. Store the mix in a 4-quart plastic
container with a tight-fitting lid in a cool, dark, dry place.

10 cups flour
1/4 cup baking powder
2 tablespoons baking soda
1 tablespoon salt

Makes 20 pancakes

Mix the flour, baking powder, baking soda and salt well in a large
bowl. Transfer to storage container; cover. Store until ready to use.

To make pancakes: Put 3 cups of the pancake mix into a bowl; stir in
sugar to taste (from 2 tablespoons to 1/2 cup). Whisk 4 eggs in a
medium bowl; whisk in 2 cups milk and 1/4 cup melted butter into the
eggs.

Add the dry ingredients; stir until just incorporated. Heat a griddle
or skillet over medium heat.

Add 1/2 teaspoon vegetable oil; swirl to coat. Ladle 1/4 cup batter
for each pancake into the skillet. Cook until bubbles appear, about 2
1/2 minutes. Turn pancakes. Cook 1 1/2-2 minutes. Repeat with
remaining batter.


FRESH BLUEBERRY PANCAKES
Prep: 10 minutes
Cook: 5 minutes per batch

This pancake is best when made with fresh blueberries, insisted Carla
Connett, owner of Hotcakes Cafe in Wilmette, Ill., and Green Bay Cafe
in Winnetka, Ill. The key to the recipe is to sprinkle the
blueberries on the pancakes as they are cooking. (Do not mix the
fruit into the batter.) For a thinner batter, add 1/4 cup more
buttermilk.

3 cups flour
1 tablespoon plus 1/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
3/4 cup (6 ounces) melted margarine or butter
1 pint blueberries
Confectioners' sugar or maple syrup

Makes 26 pancakes

Combine the flour, baking soda and salt in a small bowl. Whisk the
eggs in a medium bowl; whisk in the buttermilk and margarine. Stir in
the dry ingredients until just incorporated.

Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of
batter per pancake into skillet. Place several fresh blueberries on
top of the pancakes. Cook until bubbles form and bottoms are golden
brown, about three minutes. Turn carefully; cook until set, about two
minutes; repeat with remaining batter. Sprinkle with confectioners'
sugar.


HEAVENLY HOTS
Prep: 15 minutes
Cook: 4 minutes per batch

This recipe was developed by Ina Pinkney of Ina's restaurant. She
suggests portioning out the batter using a 1/4 cup measure and using
a very thin flexible spatula for turning the pancakes. She serves
them with a peach, raspberry and blueberry compote. Look for potato
starch in the baking aisle of the supermarket.

4 eggs
2 cups sour cream
1/4 cup cake flour
3 tablespoons sugar
2 tablespoons potato starch
1/2 teaspoon each: baking soda, salt

Makes 48 (3-inch) pancakes, 8 servings

Beat the eggs in a bowl, blender or food processor; beat in the sour
cream. Mix together the dry ingredients in another bowl; add to egg
mixture. Mix until smooth.

Heat a lightly greased griddle or non-stick skillet over medium-high
heat. Pour large spoonfuls of batter into the skillet in batches to
make 3-inch circles. Cook until a few bubbles appear on the top,
about two minutes. Turn carefully; cook until lightly browned on
bottom, about two minutes.


PUFFED PANCAKE
Prep: 10 minutes
Cook: 16 minutes

A puffy browned pancake served in a skillet creates a dramatic
presentation. This recipe comes from "Sweet Times," by Dorie
Greenspan. Serve with maple syrup or a spoonful of jam, she writes,
or dress it up with a fruit filling stirred into the batter
(caramelized apple or pineapple-kirsch were her picks) or a fruit
topping (she suggested rum-glazed banana or cranberry-orange). The
pancake will deflate quickly, so have everyone seated when it's ready.

1/2 stick (1/4 cup) unsalted butter

1/2 cup milk, preferably at room temperature

1/2 cup flour

1/4 cup sugar

2 eggs, preferably at room temperature

1/8 teaspoon ground nutmeg

2 tablespoons confectioners' sugar, optional

Makes 4 servings

Heat oven to 425 degrees. Melt butter in a 10-inch oven-proof skillet
over medium heat, tilting the pan to coat the sides. Meanwhile, whisk
together the milk, flour, sugar, eggs and nutmeg in a bowl until
smooth.

Pour the mixture into the skillet; cook 1 minute. Do not stir. Place
the skillet in the oven; bake until the pancake is puffed and golden,
12-15 minutes. Sprinkle with confectioners' sugar; serve immediately.

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MY HUSBAND HAS BEEN IN THE HOSPITAL FOR PAST THREE WEEKS AND THE OUTCOME
IS UNCERTAIN.  I WILL TRY AND CATCH UP WITH TIPS BUT IF NOT, PLEASE
UNDERSTAND.

sUSAN dOYLE

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Your tip for June 5 , 2009



CRANBERRY APPLE TART


1 ball prepared pizza dough, room temperature
8 tablespoons butter (1 stick)
2 teaspoons cinnamon
1 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 cup packed brown sugar
8 medium tart apples, peeled, cored and thinly sliced
1/2 cup dried cranberries
Heat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
On a lightly floured counter, divided the dough in two. Use a rolling
pin to
roll out each piece of dough into a 10-inch circle about 1/4-inch thick.
Transfer the crusts to the prepared baking sheet (you may need to use 2
sheets).  Set aside.


Place the butter in a small, microwave-safe bowl. Microwave on high
until
melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a
pastry
brush to coat both crusts with some of the butter mixture; reserve the
remaining butter.  Arrange half of the apple slices over each crust,
then brush the apples with the remaining butter. Sprinkle half of the
cranberries over each tart. Bake for 45 to 55 minutes, or until the
crust is lightly browned and the apples are
tender.  Let cool before serving. Makes two 10-inch tarts

Source: © 2008 Knoxville News Sentinel







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Your tip for June  4, 2009



Homemade ketchup ... with blackberries?
By Harry Jackson Jr. - St. Louis Post-Dispatch

I make my own ketchup. It tastes better than anything I can buy, and
it's a conversation starter when a guest asks, "What's this?"

Spread it on sandwiches or spoon it onto other food, such as fries,
scrambled eggs, anywhere you'd use bottled ketchup.
Click here to find out more!

I USE

* My ubiquitous hand blender.

* A recycled, deep sealable plastic container from a deli.

* A bag of inexpensive frozen blackberries.

* Three small cans of tomato paste (not sauce).

* An inexpensive bottle of any Port, Sherry or Marsala. (Pomegranate
juice or any dark juice other than standard grape if I'm cooking for
nondrinkers.)

* Vinegar, apple cider or red wine.


THE PROCESS

Fill a third of the container with blackberries. Cover with wine.
Puree to a slush.

Add one small can of tomato paste. Fill the empty can with wine and
add that. Stir to break up the wad of tomato paste so the blender can
get a grip. Puree. Add another can of tomato paste. Puree again.

Add more tomato paste to thicken and more blackberries for fruitier
flavor. The amounts are up to you.

Add vinegar by the teaspoon for a zesty flavor.

This is your base, and it's ready to use or refrigerate.

FLAVOR

The tomato flavor dominates at first. But each day it sits, the
blackberry flavor pushes forward. Try four days.

NUTRITION

You add no salt, no sugar, no oil and no preservatives. It tastes
deliciously fattening, but it's not.

DOWNSIDES

* Like great wine, you'll never make the same batch twice.

* Blackberries and tomatoes team up to create a terrifying
black-purple stain that no bleach can remove.



Like these tips? Kathy's shrimp gazpacho

3 cups chopped tomatoes

2 celery stalks, chopped

1 large cucumber, peeled, seeded and chopped

1/2 cup jarred roasted red peppers, chopped

1/4 cup fresh parsley, minced

1 tablespoon fresh chives, minced

1 green onion, minced

2 garlic cloves, minced

1 1/2 cups vegetable juice, such as V-8

1/3 cup red wine vinegar

3 tablespoons olive oil

1 teaspoon Worcestershire sauce

Salt and pepper

Cooking spray

1 pound medium shrimp

Put tomatoes, celery, cucumber, red peppers, parsley, chives, green
onion, garlic, vegetable juice, red wine vinegar, olive oil and
Worcestershire sauce in a large pot. Use a stick blender to purée the
mixture until smooth. If you don't have a stick blender, use a food
processor to purée this mixture in batches. Season the purée to
taste
with salt and pepper. Cover and refrigerate the tomato mixture for
several hours or overnight.

Coat a large non-stick skillet with cooking spray and season the
shrimp with salt and pepper to taste. Add half the shrimp to the
skillet and cook over high heat for 3 to 4 minutes, or until shrimp
are browned on both sides and opaque in the center. Transfer cooked
shrimp to a plate and repeat with remaining shrimp. Reduce the heat
if the shrimp starts browning too quickly.

To serve, divide the tomato mixture and the shrimp among six bowls.

Nutrition information per serving: 206 calories, 8.5 g. fat, 115 mg.
cholesterol, 387 mg. sodium, 14 g. carbohydrates, 16.5 g. protein, 3
g. fiber.

Adapted from Everyday Food: Great Food Fast by Martha Stewart Living
Magazine

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Your tip for May 29, 2009



Salmon or trout? What to expect from the fish you choose
Posted by Joe Crea/Plain Dealer Food and Restaurants Editor
February 20, 2009 15:00PM


CATFISH

Profile: Mellow flavor -- sometimes sweet, sometimes a bit musty --
and delicate white flesh.

Source: Predominantly farm-raised.

Substitute: Flounder, cod, tilapia.

Best cooking techniques: Pan-frying and deep-frying.

Try it these ways:

* Fish tacos with cilantro pesto.

* Brushed with oil, spread with thin layer of Dijon-style mustard then
broiled.

* Blackened with Cajun seasonings then pan-fried.


SALMON

Profile: Meaty, mild-flavored pink flesh with full-bodied oil content.

Source: Farm-raised variety widely available year-round.
Full-flavored wild variety available fresh seasonally or sold frozen.

Substitute: Char.

Best cooking techniques: Grilling, broiling, roasting, poaching.

Try it these ways:

* Slow roasted salmon (see recipe).

* Poached.

* Coated with olive oil, seasoned with salt and pepper then grilled
(flesh side down) until golden and flips easily.


TILAPIA

Profile: Slightly muscular, grassy tasting, white-fleshed fish.

Source: African species now commonly farmed here.

Substitute: Flounder, tilapia, sole.

Best cooking techniques: Stewing, broiling, baking.

Try it these ways:

* Shrimp and tilapia burgers (see recipe).

* Fish stews.

* Butter-broiled with a layer of arugula (instead of basil) pesto and
bread crumbs.


TROUT

Profile: Slightly nutty flavor, medium-grained, often tender.

Source: Farmed extensively in Idaho.

Substitute: Mahi-mahi, cod, tilapia and catfish.

Best cooking techniques: Sauteeing, smoking, roasting.

Try it these ways:

* Half-smoked trout, onion relish and fingerling potatoes (see recipe).

* Fried, with a spicy relish.

* Pan-fried in butter with toasted sliced almonds.


Taking the anxiety out of choosing, cooking fish

Posted by Debbi Snook/Plain Dealer Reporter
February 23, 2009 13:40PM
Categories: Food

Fresh or frozen? What's right when making fish dishes like this
salmon? Our tips can help.

So, are you ready to make a tender shrimp and fish burger? A
slow-roasted hunk of salmon? A smoky trout?

You can get there by following our recipes for our four featured fish
-- catfish, salmon, tilapia and trout -- in today's Taste section.
Meanwhile, the following tips on where to buy them, how to choose
them and how to cook them will help, too.

Shopping for fish

Most major supermarkets offer our four selected fish, either fresh or
frozen. These markets can buy in bulk, develop a deep institutional
knowledge of the trade and keep prices down. Many specials are
offered during Lent. It can be the season to get a deal.

Specialty markets may not be able to buy in large volumes, but they
are singularly focused, sometimes offering generations of knowledge,
and may make the extra effort to find small-batch fisheries that
specialize in wild catches. They may also take the time to explain
their product and give advice.

Some places to start: Whole Foods Market in Woodmere and University
Heights; Metropolitan Market in Pepper Pike; and Kate's Fish at
Cleveland's West Side Market.

Selecting fresh fish

There is nothing like the succulence of a truly fresh, never-frozen
fish. If you can afford it, buy it. But don't fool yourself. Fish
sitting on crushed ice may look fresh, but it might just be freshly
thawed. Read the signs or ask the person behind the counter if it was
previously frozen and when it was thawed.

Then, use your senses of sight and smell:

For whole fish, look for those buried up to their faces in ice, clear
eyes and no discoloration around the edges. In fillets, look for
firm, glistening flesh that is not separated in ruffles or show
darkening around the edges.

No fish should have a strong fish odor or ammoniated smell. Ask to
take a whiff of what you're buying, even if it means having the clerk
unwrap the clear plastic around a Styrofoam base, rinse it with water
and let you smell it. If they won't and it doesn't smell good when
you get home, take it back.

You may not have to buy as much as you think. In her "Good Seafood
Book," (W.W. Norton & Co., 1994; $27.50) author Jane Brody said that
a 3-ounce serving of fish is considered a healthful serving of
protein, once it's supplemented with starches and vegetables.

Selecting frozen fish

Frozen fish has advantages. It's often cheaper than fresh, carries an
information label and actually can be fresher than the slab of fish
on ice in the display case.

Avoid frozen fish packages that are filled with ice crystals. That's
a sign that moisture has leached out of the fish and won't likely
return.

Many frozen fish are flash-frozen as soon as they are caught or
harvested. They won't have the delicate texture of fresh fish, but
with the right thawing techniques, they still can make a pleasing and
healthful meal.

Plan ahead to thaw fish overnight, in the refrigerator. If you must
cook frozen fish sooner, try microwave thawing -- in increments,
after consulting your microwave's manual. Or run the package under
cold, running water.

Cooking

No hand-wringing, now. Yes, it's easy to ruin a good piece of
expensive fish by overcooking it, but you can gain a serious
advantage by using a few techniques:

Buy fresh, never-frozen fish the day you intend to use it. But if
you're stuck, it's better to freeze and thaw than try to cook a piece
that has been in your fridge for five days. That's according to Mark
Bittman in his "Fish: The Complete Guide to Buying and Cooking"
(Wiley, 1999; $19.95).

Get your fish home fast, and keep it chilled (about 32 degrees).

Try cooking a whole fish. Rick Moonen and Roy Finamore in their new
book, "Fish Without A Doubt" (Houghton-Mifflin, 2008; $35) say that
"cooking fish on the bone means you pull out every bit of gelatin to
make the fish lip-smackingly good."

Yes, you can poke into a fish to see whether it's cooked through, but
don't wait for it to flake apart completely. Once you take it off the
heat, it will continue cooking for a few minutes. By then, the flaky
fish could be overdone.

Use an instant-read thermometer and aim for 120 to 130 degrees
internal temperature.

Get a good fish cookbook, such as one mentioned in these tips.

Cook fish more often to get the hang -- and the health -- of it.



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Your tip for June 1. 2009



ICE CREAM – MAKE IT AT HOME



CHERRY/ BERRY ICE CREAM PARFAIT

In a parfait glass, layer maraschino cherries, vanilla or Sweet Cherry
Pie ice cream, fresh blueberries and canned Bing cherries in heavy
syrup. End with a scoop of ice cream; top with whipped cream and a
maraschino cherry.



SEASIDE SUNDAE

Line a star-shaped mold with plastic wrap; fill with Chocolate, Sweet
Cherry Pie or Fudge Ripple ice cream. Freeze until firm. Sprinkle a
plate with graham cracker crumbs, unmold ice cream star and arrange on
the plate.

Garnish with seashell-shaped chocolates, gummy sharks and/or Swedish
fish and caramel sauce.

SWEET CHERRY PIE ICE CREAM

Churn rich, homemade vanilla ice cream with chopped maraschino
cherries and crumbled cinnamon graham crackers mixed in, or fold
chopped maraschino cherries and crumbled graham crackers into
softened premium vanilla ice cream; freeze.

Yield: 1 quart

3 cups heavy cream
1 cup milk
5 egg yolks
1/2 cup sugar
Salt
1/4 teaspoon almond extract
1 (16-ounce) jar chopped
Maraschino cherries, drained
1 1/2 cups cinnamon graham crackers, broken into 1-inch pieces

Heat cream and milk to just below the boil. Whisk egg yolks, 1/2 cup
sugar and a pinch of salt until just blended. Strain hot cream onto
egg yolk mixture, whisking constantly. Return to saucepan and cook
slowly, stirring constantly, until it coats the spoon. Strain, add
almond extract and cherries. Cool completely; freeze in ice cream
machine according to manufacturer's directions. Fold in graham
crackers. Freeze until firm.



SOURCE: www.realcaliforniamilk.com <http://www.realcaliforniamilk.com/>
and www.nationalcherries.com <http://www.nationalcherries.com/> .



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Your tip for June 2  , 2009



CANNING AND CANNING SAFETY

Reasons to discard

Excessively soft pickles with a slimy film
If pickles are soft and covered in a film, the jar did not hold its
seal or the brine solution was not strong enough.

Mold
If mold appears on the top layer of preserves, they could be
contaminated throughout.

Fermentation
Preserves that have fermented (beyond fermentation that occurs as
part of pickling process) could indicate that jars were not sterilized
thoroughly, storage conditions were too warm or that vinegar solutions
were too weak.

Offensive odor
If a vacuum seal isn't evident when opening product for the first
time, refrigerate the preserves and consume within a week.



Reasons not to worry

Runny jam
Jams that do not set as firmly as store-bought versions were simply
made with little to no fruit pectin.

Crystallization
Jams crystallize when the temperature of the storage area is too cold
or when too much sugar is added.

Dark-colored fruits or vegetables
Pickles turn dark when iodized table salt is used. Minerals in water
or too many spices can also color vegetables.  Fruit turns dark when
cooked for too long and sugar begins to caramelize.

Source: "Preserving" by Oded Schwartz

The technique of canning

The recipes here call for the water-bath technique (also known as
heat processing). As the simplest form of canning, water-baths are
most often used with highly acidic fruits and vegetables or with
pickling.

Jars become heated and sterilized in boiling water. The hot jars and
their contents create a vacuum-sealed environment where spoilants
cannot survive.

Sterilizing jars
Wash canning jars or bottles (about $10 for a package of 12 half-pint
jars at discount stores and craft stores) and place them in a deep
pot of boiling water for 10 minutes or until ready to use. Lids with
rubber seals must also be sterilized in this water.

Loading jars
Remove the hot jars from the water with tongs. Fill them with
preserves to within 1/2 inch of the top of the jar. Wipe the rim of
the jar with a cloth. Then hold the jar with a dishtowel to tighten
the lid with its screw-on band.

Heat processing
Place a few jars at a time upright in a deep pot (jars can be wrapped
in dishtowels first to guard against breaking). Cover the jars with
water by about an inch. Bring water to boil. Jams and jellies should
remain in boiling water for about 5 minutes. Chutneys should be
boiled for 10 minutes and tomatoes should remain in boiling water for
20 minutes.


SQUASH CHUTNEY

2 pounds summer squash, peeled, cored and cut into 1-inch cubes
2 tablespoons salt
2 large onions, coarsely chopped
About 5 carrots, grated
3 1/2 ounces crystallized ginger, coarsely chopped
1-2 fresh red chilies, finely chopped
2 tablespoons mustard seed
1 tablespoon ground turmeric
3 cups cider vinegar
1 cup sugar

Put the squash in a colander and sprinkle with half the salt. Let
stand for 1 hour. Rinse and dry. Put in a noncorrosive saucepan with
all the ingredients, except the sugar and remaining salt. Bring to a
boil, then reduce the heat and simmer for 25 minutes, or until the
vegetables are just soft.

Add the sugar and salt and simmer for 1 to 1 1/4 hours, until most of
the liquid evaporates and the chutney is thick. Ladle into the hot,
sterilized jars, then seal. It will be ready in 1 to 2 months.

Makes about 3 pints.

Source: Preserving by Oded Schwartz




TOMATO SAUCE

4 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, chopped
6 celery ribs with leaves, chopped
4 pounds tomatoes, skinned, seeded and coarsely chopped
1 cup water or dry white wine
2 teaspoons salt
2 teaspoons honey or sugar
2 strips orange or lemon rind (optional)
Herb bundle (use kitchen string to tie together the following):
3-4 sprigs thyme
4 sage leaves
2 bay leaves

Heat the olive oil in a large heavy-bottomed pan, add the onions,
garlic and celery and cook over low heat for 10 minutes or until the
onion is translucent.

Add the remaining ingredients to the pan. Bring to a boil, then
simmer, uncovered, for 30-45 minutes, until most of the liquid
evaporates.

Remove herb bundle. Pour the sauce into the hot, sterilized bottles
or jars, then seal. Heat process, cool and check the seals. The sauce
is ready to use immediately. Makes about 5 cups.

Note: Tomato sauce has a 1-year shelf-life when heat processed. It
will last refrigerated for 1 month.

Source: Preserving by Oded Schwartz (DK Publishing, 1996).


BLACKBERRY JAM

6 pounds blackberries
Juice of 1 lemon
1 package of fruit pectin (optional)
14 cups sugar

Put the berries and lemon juice into a pan (berries may be mashed
through a sieve with the back of a spoon for jam with fewer seeds).
Simmer over medium heat, stirring. Bring the mixture to a boil, then
lower the heat and simmer, stirring occasionally, for 15-20 minutes
or until the fruit is soft. (Powdered or liquid fruit pectin can be
added at this stage for thicker jam. Follow directions on the box for
amounts.)

Add the sugar to the berry mixture and stir with a wooden spoon until
the sugar has completely dissolved.

Increase the heat and boil the mixture rapidly without stirring for
4-6 minutes. Remove the pan from the heat. With the pan off the heat,
lightly skim off any froth from the surface of the jam, using a
long-handled metal spoon.

Immediately pour the jam into warmed sterilized jars, to within
one-eighth-inch of the tops. Seal the jars.

Note: While many cooks do not give fruit jams a water-bath, the jars
can be submerged in a pot of boiling water for 5 minutes to ensure
safe contents.

Makes about 3 quarts

Source: Adapted from Clearly Delicious: An Illustrated Guide to
Preserving, Pickling and Bottling by Elisabeth Lambert Ortiz and Judy
Ridgway (DK Publishing, 1994).


CHERRY VANILLA JELLY

3 1/2 pounds sour cherries
4 cups sugar
1 package fruit pectin
1/2 teaspoon butter or margarine (optional)
1 tablespoon of vanilla or to taste



Bring boiling water in pot or canner, half-full with water, to
simmer. Wash jars and screw bands in hot, soapy water; rinse with
warm water. Pour boiling water over flat lids in saucepan off the
heat. Let stand in hot water until ready to use. Drain well.

Discard cherry stems and pits; finely chop cherries. Place in a
saucepan; add 1/2 cup water. Bring to boil. Reduce heat; cover and
simmer 10 minutes, stirring occasionally.

Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour
prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let
drip into bowl until dripping stops. Press gently.

Pour 3 1/2 cups of the liquid extracted from the cherries into a 6-
or 8-quart saucepot. (If necessary, add up to 1/2 cup water to get
exact amount of liquid needed.) Stir 1 box of fruit pectin into juice
in saucepot. Add 1/2 teaspoon butter or margarine to reduce foaming,
if desired.

Bring mixture to full rolling boil on high heat, stirring constantly.
Stir in sugar and vanilla quickly. Return to full rolling boil and
boil exactly 1 minute, stirring constantly. Remove from heat. Skim
off any foam. Ladle quickly into prepared jars, filling to within
one-eighth inch of tops.

Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Place jars in pot of water or canner. Water should cover
jars by 1 to 2 inches; add water if needed.

Cover; bring water to a gentle boil. Process jelly 5 minutes. Remove
jars and place upright on a towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. If lid
springs back, lid is not sealed and refrigeration is necessary.

Let properly sealed jars stand at room temperature 24 hours. Store
unopened jellies in cool, dry, dark place up to 1 year. Refrigerate
opened jellies for up to 3 weeks. Makes about 5 cups.

Source: Recipe adapted from SURE-JELL and Robyn Taylor-Drake.







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Your tip for June 3 , 2009



CHUCK STEAK GOULASH
Serves four.

3 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1 pound boneless chuck blade steaks, trimmed of fat

1 tablespoon olive oil

1 tablespoon butter

2 medium yellow onions, thinly sliced (2 cups)

2 tablespoons sweet paprika

1 teaspoon caraway seeds

14-ounce can beef broth

Salt, to taste

2 tablespoons chopped fresh parsley (optional)

Start to finish: 1 hour 10 minutes (25 minutes active).



In a small bowl, combine the flour and pepper. Dredge the steaks through
the flour mixture until well coated.



In a large skillet over medium, heat the olive oil. Add the steaks and
cook until well browned on both sides, about 4 minutes per side.
Transfer the steaks to a plate and set aside.



Melt the butter in the skillet. Add the onions and sauté until are
well browned, about 10 minutes. Stir in the paprika and caraway seeds
and cook for 1 minute longer.



Stir in the beef broth. Return the steaks to the skillet and cover the
pan tightly. Reduce the heat to maintain a gentle simmer and cook until
the steaks are quite tender and the sauce is thickened, 45 to 55
minutes.  Season with salt and stir in parsley, if using.



Nutrition information per serving (values are rounded to the nearest
whole number): 316 calories; 171 calories from fat; 19 grams fat (7
grams saturated; 1 gram trans fats); 82 milligrams cholesterol; 10 grams
carbohydrate; 25 grams protein; 1 gram fiber; 428 milligrams sodium.



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Your tip for May 28, 2009



This recipe was inspired by one I found at robinsweb.com.

Thin Oatmeal Pecan Cookies
Makes about 3 dozen large cookies

2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1/4 cup water
1 cup flour
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
2 cups uncooked oatmeal
2 cups toasted pecans, roughly chopped

Heat oven to 350 degrees. Line baking sheets with parchment paper or
Silpat
mats.

Cream together butter and both sugars. Add eggs, vanilla and water.

In a bowl, combine flour, cinnamon, salt and baking soda. Fluff together
with a fork.

Stir dry ingredients into the creamed mixture, then oatmeal and pecans.

Scoop out a rounded tablespoon of dough for each cookie, spacing them
about
3 inches apart.

Use a dampened spoon to flatten each cookie to about 2 inches in
diameter.

Bake 12 minutes or until golden. Cool for a few minutes before carefully
removing from the parchment pa-per to a rack. Cool completely. Store in
an
airtight contain- er.

For chocolate chip oatmeal cookies: Add 2 cups chopped dark chocolate or
chocolate chips.





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Your tip for May 27, 2009




Sausage Cheese Dip



Ann Thompson of Mount   Pleasant recently asked for a "good Southern
recipe
for sausage cheese dip. My husband had it long ago and I'd love to find
a
version of this; very rich, good."

This was a easy request to fill, since sausage dip is a party favorite.
But
is it a Southern thing, other than our penchant for pork, sausage, bacon
and
the like? I doubt it; I imagine this dip is fairly common across the
country.

Speaking of sausage, I'm eating the turkey kind of late, trying to knock
off
as much fat and calories as possible. The other night, I craved
spaghetti,
so I came up with a compromise for making the sauce. And, since pasta is
off
limits for the time being, I served it over spaghetti squash - no, not
the
same, but pretty darn good.

For the sauce, we started by sauteing a few teaspoons of minced garlic
and
diced onion in olive oil. Then we added a few links of Italian turkey
sausage, crumbling the meat out of the casing into the pan to cook and
brown
it. To that we added about a half bell pepper, chopped; small chunks of
cut
zucchini squash (1 squash) and continued to cook until the vegetables
softened a bit. (Sliced mushrooms also could be in the mix.)

Then we added a standard can of high-quality tomatoes, along with some
of
the thick juice, breaking up the tomatoes as the sauce cooked down
slightly.
Threw in a bay leaf, salt, pepper and a few Italian herbs to taste and
let
the whole thing cook for 30-45 minutes.

Lastly, we stirred in about a half cup of fat-free ricotta cheese, which
gave the sauce extra body. For serving, we spooned the sauce over the
cooked, fluffed out squash, sprinkled snips of fresh basil on the top,
and
it was good and ready. It fed two and we had leftovers. Yum.

However, I don't know if turkey sausage would be a good substitute in
these
recipes. With all of the cheese, it really doesn't matter too much.

About that Southern thing ... maybe I'm wrong. With Velveeta and
pimientos,
you can't get too much more Southern than this recipe from Jeanie
Edmonds of
Ladson. She says to add red and green chiles if you like it hotter.

Sausage Cheese Dip

1 (1-pound) roll sausage (mild or hot)
1 (12-ounce) can evaporated milk
1 medium jar regular pimientos, undrained
1 (3-pound) box Velveeta cheese, cut into chunks

Cook sausage, stirring constantly, to make fine crumbs. Do not
over-brown.
Place sausage, milk, pimentos with juice and Velveeta cheese chunks into
slow cooker. Turn on high until cheese melts, then turn to lowest
setting.
Mixture will thicken as it cools. Serve with Tostitos.

Many recipes call for three basic ingredients: sausage, Rotel tomatoes
and
cream cheese. But the amount of tomatoes and cheese will vary. Some
recipes
call for two cans of tomatoes, others will call for only one package of
cream cheese.

The point is, do what you want and it should turn out just fine.

>From Sheryll Johnson of Mount   Pleasant:

Sausage Cheese Dip

1 pound Jimmy Dean sausage with sage (sage optional)
1 can (10-ounce) Rotel tomatoes, undrained
3 packages (8-ounce) cream cheese

Fry and crumble sausage. Drain. Put in slow cooker. Add tomatoes and
cheese.
Cook on low for about 3 hours.

Take the cooker to a party and plug in. Serve with tortilla chips.

Also thanks to Rebecca Meek and Linda C. Browder.

The writer of an e-mail from "The Girls" in Mount  Pleasant says she
works
for a large physicians practice in Mount   Pleasant. They call the
concoction
"Man Dip." Don't you love it?

Anyway, one of the doctors there puts both cheeses in his dip:

Man Dip

1 pound Jimmy Dean sausage (hot or mild), browned and drained
2 cans (10-ounce) Rotel tomatoes (hot or mild), undrained
1 pound block Velveeta cheese, cut into chunks
1 (8-ounce) package cream cheese, softened

Mix cooked and drained sausage with tomatoes and cheeses and place in a
medium slow cooker. Cook on low for 3 hours.

Christine Randall, assistant features editor at The Post and Courier,
picked
this recipe up from a hostess once:

Sausage/Beef Dip

1 pound lean ground beef
1 pound sausage
Crushed garlic, oregano and black pepper to taste
1 pound Velveeta, cut into chunks

Brown beef and sausage with garlic, oregano and pepper to taste. Add
Velveeta and let cheese melt thoroughly into the meat.

Master of quiche, too

Mary Wilson of Charleston responded to Elaine Parrott's request for
Robert
Dickson's quiche. "This is a wonderful recipe as are all of Robert's
creations," she says.

If you're just tuning in to the Lowcountry, Robert Dickson is a longtime
local restaurateur. He's renowned as a chef and for singing classic
Broadway
tunes during the meals. The restaurant, Robert's of Charleston, is still
going strong after 30 years.

This recipe is adapted from Dickson's cookbook, "In Robert's of
Charleston
Kitchen," 2003.

Spinach Quiche
Yields 8-10 slices

For pastry:
2 cups all-purpose flour
1 teaspoon salt
1 1/4 cups unsalted butter (2 1/2 sticks), chilled and diced
1 egg, lightly beaten with 5 tablespoons ice water
11-inch quiche pan with high sides

Sift together the flour and salt into a mixing bowl. Add the butter and
cut
it into the flour, using pastry cutter or your fingers until it looks
like
coarse meal. Add the egg and water mixture a tablespoon at a time,
mixing
with your finger until a ball is formed. Shape into a flat disk, wrap in
plastic wrap and refrigerate for at least 1 hour.

Lightly sprinkle board with flour to keep the crust from sticking. Roll
dough out to a 1/8-inch thick circle approximately 13 inches in
diameter.
Fit it into quiche pan and trim the edges, reserving trimmings. Prick
the
bottom with a fork. Make a U-shaped collar of aluminum foil and place
around
the top edge of the crust to reinforce the pastry while baking and
prevent
it from scorching. Refrigerate for 15 minutes to avoid shrinkage.

For filling:

1 small yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons chopped shallots
1/4 cup olive oil
1 (10-ounce) package chopped frozen spinach, thawed and squeezed of all
juice
1/2 teaspoon nutmeg
5 eggs, lightly beaten
1 1/2 cups heavy cream
1/2 teaspoon ground white pepper
1 teaspoon salt
1 teaspoon Robert's Seasoning (see cook's note)
1/2 pound Emmenthaler Swiss cheese, coarsely grated (see cook's note)

Cook's notes: Robert's Seasoning is a custom blend of salt, onion,
garlic,
lemon, paprika, sugar, turmeric, and other spices. To order it, call
577-7565 or visit www.robertsofcharleston.com
<http://www.robertsofcharleston.com/> . Dickson says that substitutes
for the Emmenthaler cheese will not be as good.

Preheat oven to 400 degrees.

Using a large skillet, saute the onion, garlic and shallots in the olive
oil
until just tender. Add the spinach, cover, and cook for about 2 minutes,
until tender. Stir in the nutmeg.

Drain in a colander and cool to room temperature.

Using a large bowl, beat the eggs, cream, pepper, salt and Robert's
Seasoning until well-mixed.

Bake the crust at 400 degrees for 7 to 10 minutes, until firm. If holes
form
in the dough, use the reserved trimmings to patch the crust, sticking
the
patch on with water.

Continue to bake the crust for an additional 5 minutes. Remove from the
oven
and remove the aluminum foil collar. Reduce the temperature to 375
degrees.

Mix the spinach, egg filling and cheese together well. Ladle it into the
shell. Bake in the middle of the oven until puffed and firm to the touch
in
the center, approximately 30 to 35 minutes. Remove and let set for 15
minutes before serving. You may keep the quiche warm in a 200-degree
oven
for up to 30 minutes. Slice into wedges. Serve immediately.

Next week

Chicken and more chicken.

Who's got the recipe?

Still pending: "I am very fond of the bourbon butter shrimp served at
Vickery's, and would be very grateful for anyone who has the recipe,"
says
Cheryl McCullers of Johns  Island.

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Your tip for May 25, 2009



BLACK BEAN AND CORN BURRITOS WITH TOMATILLO SALSA


Tomatillos make amazing salsa. The firm, green tomato-like fruits
that grow on vines and taste somewhere between a mild lemon and a
sweet apple, are common in Mexican and Latin cuisines. They almost
always are sold still in the husk, a parchment-like covering that
easily peels away. Remove the husks and wash the tomatillos under
cool water before using. If there are carnivores in your home, these
burritos are easily modified by adding cooked chicken.


Black Bean And Corn Burritos With Tomatillo Salsa
Makes 4 servings

1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
1/2 teaspoon cumin
3 cups shredded Cheddar or Monterey jack cheese
4 large flour tortillas
8 tomatillos, husks removed, washed
1 medium red onion
2 garlic cloves
1/2 cup fresh cilantro leaves, lightly packed
1 to 2 fresh jalapeÒo peppers (or 1 to 2 tablespoons pickled
jalapeÒo
slices), to taste
1 small green apple, cored and cut into chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
1 avocado, pitted, peeled and cut into thin slices
1 cup sour cream

* Preheat oven to 400 degrees.

* Line a baking sheet with foil. Set aside.

* In a medium bowl, combine the beans, corn, cumin and 1 cup of
cheese. Mix well.

* Set a flour tortilla on a flat surface.

* Spread a fourth of the bean and corn mixture in a line down the
center, leaving about 2 inches of tortilla bare on either end.

* To roll the tortilla, fold over either end, then wrap the sides up.
Flip the burrito so that it lies flat on the folds, keeping them in
place.

* Repeat with remaining tortillas.

* Transfer the filled burritos to the baking sheet. Top with the
remaining cheese, then bake for 15 minutes, or until cheese is melted
and lightly browned.

* While the burritos cook, prepare the salsa. In a food processor,
combine the tomatillos, onion, garlic, cilantro, peppers, apple,
salt, pepper, oil and vinegar.

* Pulse about 15 times, or until salsa is chunky. Transfer to a bowl
and set aside.

* When the burritos have finished cooking, use a spatula to transfer
them to serving plates. Top each with avocado slices, a large dollop
of sour cream and salsa. - J.M. Hirsch, Associated Press

Nutritional information per serving: 489 cal., 6 g fat (3 g sat.),
108 mg chol., 32 g carb., 881 mg sodium, 8 g f

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Your tip for May 22, 2009



BIG EASY WINE COOLER

1 (750 ml.) bottle chardonnay, chilled

1 (12 ounce) can frozen pineapple juice concentrate, thawed

1 (6 ounce) can frozen orange juice concentrate, thawed

1 (6 ounce) can frozen limeade concentrate, thawed

1 (2 liter) bottle gingerale or lemon-lime soda, chilled

Maraschino cherries, optional garnish

Pineapple wedges, optional garnish

Lime wedges, optional garnish

Makes one gallon.

In a half gallon pitcher, combine wine and thawed juice concentrates.
Blend well. Just before serving, combine the wine/juice mixture and
the soda in a punch bowl. Add cherries, pineapple chunks, and lime
slices for garnish. Serve over ice.



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Your tip for May 21, 2009



BANANA FRITTERS: N'AWLINS BREAKFAST CLASSIC

Whether or not you live in New Orleans, Mardi Gras is a fine excuse
to sample one of the city's breakfast staples. These banana fritters
- something of a cross between a doughnut and a pancake - are as good
pan-fried like a traditional pancake as they are deep-fried as called
for by the recipe.


BANANA FRITTERS

Makes about 15 to 20 fritters. Adapted from "Cooking up a Storm,"
edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008.

2 medium bananas, ripe but firm, peeled and coarsely chopped

1 cup all-purpose flour

1 1/2 tablespoons granulated sugar

1 large egg, lightly beaten

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

3 cups vegetable oil

Powdered sugar, to sprinkle

1/2 teaspoon cinnamon

       * Start to finish: 20 minutes.
       * In a medium bowl, combine the bananas, flour, sugar, egg, salt
and baking powder. Add enough of the milk to form a thick pancake
batter. You may not need all of the milk.
       * In a deep saucepan or in a deep fryer, heat the oil to 360 F.
Once the oil is hot, drop the batter in by large spoonfuls, a few at
a time, and fry until the fritters float to the surface and are
golden brown, about 2 to 3 minutes.
       * Use a slotted spoon to transfer the fritters to paper towels to
drain, then sprinkle with powdered sugar and cinnamon. Serve
immediately.

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Your tip for May 20, 2009



BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE*

Ingredients:



24 fresh or frozen jumbo shrimp in shells

1 cup mayonnaise or salad dressing

   3 tablespoons apricot preserves

1 teaspoon curry powder

   2tablespoons cooking oil
1-1/2 cups shredded unsweetened coconut, toasted

1  cup cornstarch
1 tablespoon sugar
1 teaspoon salt

3 egg whites, slightly beaten


Directions: 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving
tails intact. Rinse shrimp; pat dry with paper towels. Set aside.   2.
For
sauce, in a small bowl stir together mayonnaise, apricot preserves, and
curry powder. Cover and chill until ready to serve.   3. Spread the oil
on
the bottom of a 15x10x1-inch baking pan; set pan aside. In a large
shallow
dish combine coconut, cornstarch, sugar, and salt. In another small
shallow
dish place the egg whites. Dip shrimp into the egg whites; coat shrimp
with
coconut mixture, pressing the mixture firmly onto the shrimp. Arrange
shrimp
in prepared pan. Bake in a 400 degree F oven about 10 minutes or until
shrimp are opaque and coconut is golden, turning once. Serve with sauce.
4. Makes 6 (4 shrimp) servings

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