Bavarian Roast Turkey

Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; add 1 egg. Season with sage, thyme, salt and pepper; then put in a dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake in a hot oven until done.

Mary Lou's Easy and Tasty Fried Chicken

Each of us has his own way of cooking chicken. My method is one I learned from my mother when I grew up in south Mississippi.

My sister Ruth and I often had the job of slaughtering a chicken from the yard. The chicken and the sisters suffered great pain. Usually I didn't want to eat the chicken by the time it made it to the table.

Here's my method:Buy a chicken. That way you can be noble like Brutus and have someone else commit the poultry murder. Buy it previously cut up or cut your own chicken.

My mother always cut the chicken so that she had a large piece containing the wishbone--we called it the pulley bone. My brother Buddy and I would have a negotiation over that piece. I usually won.

If you cut the chicken, use a sharp knife. Cut it into halves, then cut it into fourths, and finally cut the pieces fourths into eighths. Cutting a chicken is not, as we thought when we were children, rocket science. I'll let you decide whether you want to remove the skin.

Be sure to trim the globs of fat off the chicken pieces.Wash the chicken, everything that touches the chicken, and your hands with care.

Marinate the chicken covered and stored in the refrigerator in buttermilk overnight.The next day wash the chicken and drain it on paper towels.Dredge it in a mix of self-rising flour that has been seasoned liberally with your favorite seasonings, such as seasoning salt, black pepper, ground red pepper, paprika, garlic powder, oregano, rosemary, and salt. Or you may prefer a spicy south Louisiana blend.

Pour enough oil to halfway fill a heavy Dutch oven or very deep iron skillet. You want the oil to cover the chicken. Heat the oil until it is really hot.

Place the chicken in the oil one layer at a time. You will want to place the pretty sides down.

Fry it until no blood oozes out if you stick it or until it is 180 degrees inside the biggest pieces.Drain it on a rack.

Serve it with some garlic mashed potatoes or some rice and homemade gravy.

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South Louisiana Collard Greens, Stir Fried with Sweet and Sour Sauce

Stir-Fried Greens
2 bunches greens, collards if possible
¼ pound bacon,
diced1 red onion, sliced thin
Rice wine vinegar
Salt and pepper
1. Remove stems, then cut greens into thin strips.
2. Wash thoroughly.
3. Render bacon until crisp, add onion and cook onion until onion is done.
4. Add greens and toss in pan.
5. Add salt and pepper to taste, then add vinegar and toss in pan.
6. Remove from heat and keep warm.
7. Serve with Sweet and Sour Sauce (recipe below).

Note: Words are inadequate to tell you how good this sauce is. There is extra sauce, which I use on everything from carrots to Brussels sprouts. These recipes are for restaurant amounts and are quoted exactly as the chefs wrote them.
Sweet and Sour Sauce
6 cups sugar4 cups red wine vinegar3 cups teriyaki sauceChopped garlicChopped gingerChopped cilantro3 cups ketchupCornstarch
Mix sugar, vinegar, teriyaki, garlic, and ginger in a pot and bring to a boil.Add cilantro and ketchup and return to a boil.Thicken with a little cornstarch mixed with water. Serve warm. Armand’s, a deliciously decorated new restaurant in deep French country, is housed within Chris’s Flowers & Gifts located at 313 Main Street, Gramercy, LA 70052. Behind the main dining room sits a New Orleans style courtyard, where on special occasions there is enjoyable live music— not too loud.Call Jim Rooker, Armand’s executive chef, at 225-869-8440 to reserve space for a party or have him cater something extra special for you.When I asked him to give me his favorite recipe, he gave me two that he received from John Martin Terranova, deceased, the former executive chef of the Castle, an exquisite restaurant located in the old stables of historic Dunleith Plantation, Natchez, Mississippi.Grilled Pork Tenderloin and Stir-Fried Collards are featured with Creamed Sweet Potatoes on the Castle’s dinner menu. Jim shared his treasured recipes with me, and I’m giving them to you.Jim’s intimate restaurant will rank among the best in the New Orleans area when the connoisseurs of fine cuisine find it. You can beat the city crowd there and avoid the New Orleans traffic for an unforgettable dining experience.
http://www.fwlcookbook.com/Armands.html

RECIPES: My Favorite Christmas Recipes

HOW TO COOK AN OLD-FASHIONED CHRISTMAS DINNER WITHOUT RUINING YOUR CHRISTMAS DAY

Imagine the way Christmas was when you were growing up--when a mixture of unforgettable aromas wafted from the kitchen.

My favorite recipes to create the old-fashioned aromas of Christmas are the ones I'm sharing in the e-book, MY FAVORITE CHRISTMAS RECIPES. This collection of recipes would fill too much space if I published them as a group here on the Collard Patch blog, but I'd love to share them with you. For that reason, I have placed them in an e-book that I want to give you.

These recipes will help you have an extra special Christmas dinner. You can prepare many of the dishes ahead of time. The secret is to plan ahead.

Even though you may not have an opportunity to cook all these recipes, you will experience the joy of an old-fashioned Christmas as you read my electronic Christmas gift to you.

Please share these recipes with your friends. All I ask is that you include your name and e-mail address so people will know where the recipes came from.

Write me at admin@fwlcookbook.com, and I'll send you a free e-book of Christmas recipes you are sure to enjoy.

Merry Christmas,
Mary

RECIPE: Weese's Nut Cake

David from the low country requested a recipe for nut cake, and I'm sending him my mother-in-law's mother's recipe. Mom says this cake is wonderful.

Does anyone else have a nut cake recipe you'd like to share?



Weese's Nut Cake

1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 cup bourbon
1 pound raisins
2 pounds pecans
4 cups cake flour
½ pound butter
6 eggs separated
2 cups sugar
½ teaspoon salt
4 teaspoons baking powder


1.Soak spices in whiskey overnight.
2.Coat raisins and pecans in a small amount of flour.
3.Cream together butter, egg yolks, and sugar.
4.Sift together flour, baking powder, and salt; add to creamed mixture.
5.Add raisins and pecans.
6.Next add whiskey and spices.
7.Fold in egg whites, stiffly beaten.
8.Bake at 250°F for 3 hours in tube pan.

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BIOGRAPHY: Rachael Ray

Rachael Ray



Rachael Ray was born into cooking. "My first vivid memory is watching Mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," says Rachael. "Everyone on both sides of my family cooks."

Rachael's maternal grandfather grew and cooked everything that his family of 12 needed for sustenance, and her dad's family was steeped in the food-rich traditions of Louisiana. The Ray family was also in the food business, owners of a family restaurant in Cape Cod, Massachusetts. Eventually the family relocated to New York, where her mother went to work as the food supervisor for a chain of upstate restaurants.

Rachael's career started at Macy's Marketplace in New York, first at the candy counter and then as the manager of the fresh foods department. After Macy's, Ray helped to open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer. Though this New York City food fast track was exciting, Rachael decided she wanted to return to the lifestyle of the Adirondacks.

Once upstate, Rachael managed pubs and restaurants at the famed Sagamore resort on Lake George and was then recruited by Cowan & Lobel, a large gourmet market in Albany, to be its food buyer. Rachael turned the job into dual positions as food buyer and chef. As a way to increase grocery sales during the holidays, Rachael began a series of cooking classes.

The "30 Minute Meals" classes became so popular that the local media sent a feature reporter to cover the phenomenon, and the following week, an Albany TV station asked Rachael to do a weekly "30 Minute Meals" segment for the evening news. Nominated for two regional Emmys, the show was a major success: A companion cookbook sold 10,000 copies locally. Rachael's TV work grew to include a series of travel segments following the same theme of living a rich life without having to be wealthy. Today Rachael's work continues on Food Network's 30 Minute


Rachael Ray

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Meet Willie Crawford, Internet Genius and Soul Food Cookbook Author

Autobiography of
Willie Crawford

I grew up on a tobacco farm in Fairmont, North Carolina. My two younger brothers and I were raised by my grandmother (Mary Alice Jones). From as early as 5 or 6 she started teaching us to cook. At first - simple things like grits, eggs, and toast. Later things such as cakes from scratch and stuffed turkeys. Part of her motivation may have been due to the fact that by the time I was 6 she was already 65. Anyway - she wanted us to learn to take care of ourselves. So she taught us to cook, iron, sew, do laundry, etc. at a very early age.

Since we were very poor, we also learned to work at an early age. In fact, we were so poor that if you looked up "poor" in the dictionary, you did not see our picture. Nobody owned a camera at least until we were teenagers. We were helping neighborhood farmers with their tobacco and cucumber crops as early as 6 years of age.. We were also doing chores for relatives at a very early age. My aunts and uncles had me doing things like feeding their livestock after school, unthawing their electric water pumps, and doing yard work. This was good because this was how we paid for our school clothes and supplies. We bought the majority of our school stuff, and the government provided us with free school meals. The school lunch program fed a major portion of my neighborhood.

At home, we grew much of our own food. We had a large garden with tomatoes, potatoes, cabbage, collards, turnips, okra, peas, string beans, butter beans, squash, strawberries, and whatever else we cared to plant. We froze many vegtables for winter although collards and turnips would continue growing half-way through the winter. Relatives (slightly better off) also frequently gave us food they had canned or frozen for the winter. The sweet potatoes my Uncle Thomas stored in potato hills were probably my favorite.

We also had livestock. I personally raised pigs and rabbits. I tried raising chickens but without much success. The chick were very frail and few survived the drafty chicken pen I put them in. The hogs I raised did well and I periodically sold one at the local stock yard for what was big money back then. I fed my hogs commercial livestock feed when I could afford to. In the summer it was more often weeds I pulled from nearby fields. In the fall I often gathered corn left behind by the mechanical combine to feed my pigs. This lasted into the winter at times. The winters were fairly mild, my hogs did well and provided food and a little money.

When I was about 14 or 15, my grandmother bought me a 22 rifle with my money. I used that to hunt rabbits and squirrels after school. I was a good shot and frequently brought home squirrels. An old squirrel with rice made a very tasty treat. Me and my relatives were all fairly good shots. I learned to shoot by shooting pecans off our trees with my bb gun. Sometimes I could even hit a grasshopper sitting on the clothes line - although this was more luck than skill.

The food we raised or hunted was supplemented with surplus government food. We would go to the local welfare office to pick up dried beans, powdered eggs, powdered milk, huge blocks of cheese, milk, cereal, and other goodies. I still like the taste of powdered eggs.

It was a harsh life, yet a good one. We never really went to bed hungry. We learned to be self-sufficient. Cooking was something I really liked to do. Since we did not have a telephone, television, or car for much of my youth, cooking also gave me something to do. I would also periodically go to my Aunt Ruth's house and cook for her. She had a television, so I liked visiting her. She frequently had me prepare chitterlings when I went to visit. That's where my love of chitterlings first developed. I'd clean, then boil them. Next I would fry them and sit down with her and eat my fill. What a treat! She seemed to like my cooking and that stroked my confidence.

Soul Food Recipes

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RECIPE: Fried Chitterlings (Chitlins) and Hog Maws

From Chitterlings.com: Fried Chitterlings (Chitlins) and Hog Maws

In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.

Ingredients:

2 pounds hog maws (pig stomach)

2 pounds chitterlings (pig intestines)

3 quarts water

1 teaspoon salt

1/2 teaspoon red pepper (flakes)

1 medium peeled onion (white or yellow)



The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.

While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.

Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.

A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.

If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.

By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.

Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.

Willie Crawford


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RECIPE: Smoked Duck or Goose

Slow Smoked Wild Duck (or Goose)
This will take 4 to 8 hours depending on the heat of the smoker and thickness of the breast meat of the birds.

Ingredients
2-4 dressed birds, skinned
½ stick butter per bird -- more as needed
1 teaspoon liquid smoke per bird (optional)
1 teaspoon herbs of choice per bird (optional), rosemary or sage
hickory, pecan, or mesquite wood chips, at least a double handful per bird


This is an all day project, though other activities can be engaged in through the process. However, the preparation must begin a day earlier.

Preparation the day before the feast:

1. Hunt birds. Whether you actually bag any or not is not particularly important provided you are prepared to buy, bargain, or beg for the required birds.

2. Clean birds and refrigerate.

3. Soak the wood chips for smoking in water overnight.

4. Tell thrilling stories of the hunt to eager listeners.

5. Waken eager listeners as necessary.

6. Sleep well.


Feast Day
1. Light plenty of charcoal and confine pile to one area of the fire bed if you are using a grill rather than a true smoker.

2. Drain wood chips for smoking and place a large handful in aluminum foil and wrap poking holes through out the pouch. You will need one or more pouches of smoking chips per bird depending on size of pouch and duration of planned smoke.
3. Skin birds.
4. Place birds in shallow pans or aluminum foil "pans" made of several layers of foil with sides turned up about 1 inch on all 4 sides crimping corners.

5. Put in grill (on side away from charcoal) or smoker.
6. Put a chips pouch close to the coals or fire to allow gradual, slow burning of wood producing flavorful smoke. Replace pouches as wood becomes fully charred. Burned wood chips may be added to the charcoal to complete burning.
7. Place butter in pan along with liquid smoke and herbs of choice.

8. Baste birds with the buttery liquid in pan frequently (about every 20 minutes, more frequently as necessary) to see that the meat remains moist.
9. Turn birds about every 2 hours.
10. Add charcoal and adjust air inlets as necessary.

11. The temptation is to cook the meat too fast. Another pitfall is the failure to baste the birds frequently enough to maintain the meat's moisture.
12. The meat is done when the thickest part, usually the breast near the breastbone, is done with no bloody juice being noted when making a small cut is made through the full thickness.

13. Time to doneness will vary greatly with size and number of birds and size and heat of smoker.


Serving Suggestions
Serve with chutney of various sorts. Relish or salsa works well, too.

Contributed by Dr. Paul Elliott in Flavored with Love.

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Christmas Tree History and Fun Facts

"Heap on more wood! - the wind is chill;
But let it whistle as it will,
We'll keep our Christmas merry still."
These warm, vivid lines from Walter Scott's poem "Marmion" paint an almost-perfect holiday picture. Add to it a well-decorated Christmas tree and its magical beauty will evoke true Christmas spirit even in the heart of the sternest Scrooge!

The Christmas tree as we know it today has come a long way from its rather obscure beginnings. A combination of different facts, legends and customs, it has evolved to become the most popular and enduring Christmas tradition.

Pagan Sources
The Christmas tree is often explained as a Christianization of several pagan influences. The Romans decked their halls with garlands of laurel and placed candles in live trees as part of their celebration of Saturnalia. In Scandinavia, apples and candles were hung from evergreen trees during the winter solstice, known as Yule, as a reminder that spring and summer will soon follow.

St. Boniface
Legend says that England's St. Boniface, who traveled to Germany in the seventh century, was furious when he saw pagans revering an oak tree. He hacked the oak tree down but a fir tree sprang up in its place. St. Boniface then attempted to introduce the ideal of Trinity to the pagan tribes using the triangular-shaped, evergreen tree, which in time became a part of the Christmas celebrations. In fact, by the 12th century, it was a common custom in central Europe to hang fir trees upside down from ceilings at Christmas.

Martin Luther
Most of the credit for the tradition of the Christmas tree as we know it goes to the 16th century German theologian and Protestant Reformation leader, Martin Luther. It's said that one Christmas eve he was extremely touched by the beautiful sight of snow-dusted evergreen branches shimmering in the moonlight. Wanting to recreate that beauty for his children, he went home, set up a small fir tree and adorned it with candles - a custom we still honor today in modern forms.

Which tree wins the popularity contest?
In the 1870's the most popular Christmas tree was the fragrant Cedar. However, it lost its foliage indoors quickly, and so was replaced briefly by the Hemlock, which was flimsy and would not support many ornaments on its branches. Pines and spruces followed, but by 1900 all these were ousted by the Balsam Fir.

Balsam Fir retained its lead until the depression of the 1930's, when it was overtaken by the Scots Pine. Nowadays it is the tree most commonly cultivated in Christmas tree plantations in eastern North America.

The Scots Pine briefly lost the lead in the 1960's to the Douglas Fir, which is now popular only in the western part of North America. In California, the Monterey Pine is the most popular tree; in the south the White Pine is most prevalent, while New England largely uses Balsam Fir, White Fir or White Spruce.

Let there be light!
In the past, Christmas trees were often lit with candles or with colorful glass lanterns, but as soon as technology allowed, Christmas trees were lit up and decorated with electric lights. In 1882, Thomas Edison's lab assistant, Edward Johnson, strung a Christmas tree with hand-blown light bulbs.

Other popular Christmas traditions - Santa Claus
Santa Claus gets his origins from St. Nicholas, the Bishop of Myra, who lived around the fourth century A.D. He was an extremely generous man and always helped the children and the poor, often throwing gifts through children's windows to make them happy. St. Nicholas reportedly died about 350 A.D.

Brought to America in the 1600's by Dutch settlers in New Amsterdam as "Sinter Klaas," Americans began calling him Santa Claus. Over centuries and through the imagination of various authors and illustrators, Santa Claus evolved into the fat, jolly, red-suited man from the North Pole we know today.

Kissing under the mistletoe
Kissing under the mistletoe has long been a part of Christmas tradition. It dates back to a 17th century English custom. At that time, the correct etiquette demanded that a man should pluck a berry when he kissed a woman under the mistletoe, and when the last berry was gone, there would be no more kissing.

Christmas card
People across the world send Christmas cards to their family members and friends to express and share Christmas cheer. This holiday practice was started in England in 1843. The first Christmas card was printed in the United States in 1875 by Louis Prang, a Massachusetts printer. By running nationwide contests for the best Christmas designs, Prang helped make Christmas cards part of the holiday festivities.

More about Christmas Trees

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RECIPE: Crawfish Quesadilla

Today I cooked this dish at KTVE. Go to their site for some interesting recipes.

KTVE Region 10 - KARD FOX 14


INGREDIENTS:
1 pound crawfish tails, cooked
1 can Rotel tomatoes
1 package large tortilla shells
1 package shredded cheddar (as much as you like)
non-stick spray


PREPARATION:
Saute the crawfish in the Rotel.
In a separate pan heat 1 flour tortilla for 1 minute.
Add 1/8 of the crawfish mixture and as much cheese as you like.
Fold the tortilla in half and continue to heat it.
Flip it.
Heat it until the cheese is completely melted.
This recipe makes 8 quesadillas prepared 1 at a time.

***To order a copy of Mary Cheatham's cookbook "Flavored with Love" go to www.FlavoredWithLove.com or call 318-548-1716.

RECIPE: Butterfinger Pie

Here's one of the dishes I cooked today at Channel 10, KTVE. Go to this site to find several more recipes:

KTVE Region 10 - KARD FOX 14
INGREDIENTS:
1 (9") pie crust
10 fun size (or 2 king size) Butterfingers
1 small size whipped topping

PREPARATION:
Bake the piecrust and allow it to cool.
Beat the candy bars while they are still inside the wrappers, unwrap them, and chop any large pieces that remain.
Mix the candy with the whipped topping and pour the mixture into the piecrust.
Freeze and keep it frozen until it is served.

***To order a copy of Mary Cheatham's cookbook 'Flavored with Love' go to www.FlavoredWithLove.com or call 318-548-1716.

RECIPE: Rachael Ray's Five-Minute Fudge

We watched Rachael make this fudge on the Oprah Winfrey Show, and we cannot wait to try it. www.oprah.com

Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds




This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!


INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips z14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan


Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Variations:
White Chocolate Wreath with Pistachio
and Cranberry

Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath

Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe

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RECIPE: Anna's Broccoli Casserole

MJ told me she has been looking for a broccoli rice casserole. Here is my niece Anna's recipe that she shared with me to publish in FLAVORED WITH LOVE.

(By the way, I'll share two more recipes from FLAVORED WITH LOVE on Monday, November 28, 2005, on KTVE, channel 10, Monroe, LA, at 6 am.)

RECIPE: Anna's Broccoli Casserole

1 package (16 ounces) frozen chopped broccoli
2 packages chicken flavored rice and vermicelli
2 cans (10 ounces each) cream if chicken soup
16 ounces processed cheese cut into cubes
1 can (6 ounces) sliced water chestnuts,drained

Cook broccoli using the package directions. Drain. Cook the
rice using package directions. Combine broccoli, rice, undiluted
soup, cheese, and chestnuts in a bowl and mix. Spoon 1/2 the
mixture into each of two 9X13 baking dishes. Bake at 350 degrees
for 20 minutes. (Buttered bread crumbs make a good topping.) 16 servings

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RECIPE: Holiday Bread Pudding

Panettone is rich Italian cake, which is delicately sweet and full of candied orange peel and plump raisins.

1 Motta(r) Panettone (2.2 pounds)
Non-stick cooking spray
8 eggs
1 1/2 cups granulated white sugar
1 cup sour cream
1 1/3 cups nonfat evaporated milk (not sweetened)
1 2/3 cups milk (2% butterfat)
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup white chocolate chips
1 can (15 ounces) sliced spiced peaches, drained and chopped
Disaranno(r) Italian liqueur (amaretto)

Cut the cake into 1 inch cubes. Spray a 3-quart glass baking dish and spread the cubes of cake into the pan.
Whisk the eggs, sugar, cream, milks, and spices until they are thoroughly mixed.
Pour the mixture over the cake. Mix it with your hand until it the cake is completely moistened.
Add the chips and the peaches. Toss them until they are evenly distributed.
Preheat the oven to 350 degrees. Allow the pudding to sit 15 minutes so that the liquid can be absorbed.
Place the pudding in the oven and bake 1 1/2 hours or until it is done but still moist.

Drizzle Disaranno over the individual servings

Choosing a Christmas Tree--Christmas Tree Height

It's time to choose a Christmas tree. I have found some beautiful, high quality prelit Christmas trees and other artificial trees that look natural. I was amazed to see that there is such a wide selection of varieties.

You can look at these trees at 1 New Mall/ Christmas Trees

Also there are some helpful articles. Here's a snippet from one of them:

1 New Mall (www.1newmall.com) presents the high quality artificial Christmas trees and accessories of Christmas Trees Galore:

Christmas Tree Height
Once you've chosen the spot for the Christmas tree, measure both the ceiling height and the width of the room. Keep in mind that our Christmas tree height measurements include the height of the Christmas tree stand. Make allowance for the height of the tree stand before deciding on your Christmas tree; otherwise you might find that the Christmas tree is getting to be too tall for your room. If you'd like to place a tree-topper on your Christmas tree, make sure there is space left to accommodate it.

RECIPE: Louisiana Bean Salad

Bean salad is music to the mouth. This salad is one to prepare ahead of time and store in the refrigerator. Serve it in a bowl by itself or on lettuce leaves.

It complements something special, such as salmon roll and crackers or ham sandwiches, to make a stay-at-home supper a special occasion to share with the ones you love or to enjoy during an enthralling movie.

Ingredients
1 can (14½ ounces) cut green beans
1 can (15½ ounces) garbanzos (chick peas)
1 can (15¼ ounces) black beans
1 can (15½ ounces) light red kidney beans
1 jar (7 ounces) diced pimientos
½ cup finely chopped fresh collards
1 medium (about 1 cup) thinly sliced onion
1 cup olive oil
½ cup balsamic vinegar
3 tablespoons Splenda®
1 tablespoon garlic powder
1 teaspoon salt substitute
Dash red pepper
Freshly ground black pepper to taste

Preparation
·Drain the beans and pimientos (the first five ingredients) in a colander.
·Steam the collards until they are tender.
·Lay the onion slices on top of the collards and steam 30 seconds.
·Remove the collards and onion slices from the steamer. Rechop the collards with scissors. Toss the ingredients lightly and transfer them to a storage container.
·Mix the remaining ingredients in a blender to make a delectable and pour them over the salad.
·Chill in the refrigerator 1 hour.

Equipment/Utensils
•Colander• Saucepan with lid and steamer rack• Knife• Scissors• Sealed 2 quart container• Blender

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Quick and Tasty Pizza

Ingredients
1 can (8 rolls) reduced fat crescent rolls
2-3 teaspoons canola oil
1 cup thick spaghetti sauce
1 cup frozen chopped collards
1 teaspoon Perfect Collard Seasoning Blend™ (See June 29, 2005, post.)
1 cup (or more) sharp cheddar cheese
½-1 cup mixed cheeses

Preparation
·Remove the rolls. Keep them in 1 piece. Place the piece of dough on an oiled baking sheet. Pinch the dough together to mend any holes. Press the dough as flat as possible.
·Bake the dough at 450° 3 minutes.
·Remove the dough from the oven. Roll it flat and fold the edges.
·Sauté the collards in a tiny bit of oil. Add the seasoning blend and stir.
·Spread the spaghetti sauce over the dough.
·Layer the collards over the sauce.
·Spread the cheese over the collards.
·Bake at 475° until the cheese melts and the edges of the crust are lightly browned.
·Serve hot.

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RECIPE: French Onion Collard Soup

The collard pieces will give a sprinkling of color and a hint of added irresistible flavor.

Ingredients
French onion soup prepared from mix
1 tablespoon finely chopped frozen collards for each cup of soup
1-2 teaspoons olive oil
1-3 thin slices toasted French bread
3 tablespoons grated Gruyère cheese per serving

Preparation
-Prepare the onion soup according to directions. (Don’t try to divide the package into smaller servings. It’s too difficult to get a good mixture of all the flavors.)
-Preheat the oven to 450°.
-Place individual crocks on a baking sheet.
-Sauté the collards until they are heated. Pour them into the soup mixture and stir thoroughly. Save a few for a garnish.
-Assemble each serving by ladling soup into the crocks. Fill each crock about ⅔ full.
-Top each serving with French toast and then cheese. Sprinkle a few pieces of collards on each to garnish.
-Broil or bake until the cheese melts and browns slightly. Serve hot.

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Healthy Aging

Healthy Aging : A Lifelong Guide to Your Physical and Spiritual Well-Being (Hardcover)
by Andrew Md Weil


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Editorial Reviews

Amazon.com
Dr. Weil has raised dispensing health advice to an art form. Instead of making his audience feel inadequate or guilty about bad habits, he seems to subconsciously convince readers to do better merely by presenting health facts in a non-threatening way. Healthy Aging is his most scientifically technical book yet (you'll learn all about enzymes like telomerase and cell division and the chemistry behind phytonutrients like indole-3-carbinol, and the connection between cancer and other degenerative diseases like diabetes) yet by far his most fascinating.

His main mission here is to recommend "aging gracefully," which he considers accepting the process instead of fighting it. As the director of the country's leading integrative-medicine clinic (combining the best of traditional and alternative worlds), of course he disses Botox and the slew of $100-a-jar face creams out there. It's also no surprise that he focuses on proper nutrition, moderate exercise, and meditation and rest among his "12-point program for healthy aging." (Triathletes and exercise addicts should take special note of the research linking excessive exercise and ALS, or amyotrophic lateral sclerosis.) He occasionally references his earlier works, including 8 Weeks to Optimum Health. But the most eye-opening sections are those that discuss the spirituality of aging and its emotional aspects. "Aging can bring frailty and suffering, but it can also bring depth and richness of experience, complexity of being, serenity, wisdom, and its own kind of power and grace," he writes. At 63, Weil is still a bit shy of senior status, but is aging well indeed, with the legacy of his late 93-year-old mother (who’s touchingly eulogized by Weil in this book) to guide him.--Erica Jorgensen

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Cookbook:: From Our House to Yours: Comfort Food to Give and Share

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Book Description
Julia della Croce’s savory Minestrone Romano Soup to soothe a friend under the weather. Marion Cunningham’s hearty Tamale Pie for a family with a newborn. Beth Hensperger’s delectable Cinnamon Rolls with Irish Cream Glaze to welcome the new neighbors. In times of transition and change, there’s nothing more satisfying than delightful gifts of homemade food. From Our House to Yours brings together over 90 recipes from respected cookbook authors and chefs for portable comfort food that’s easy to make and even easier to share. Benefiting Meals on Wheels of San Francisco, it also includes tips on preparing ahead of time, transporting, and reheating. Dedicated to spreading cheer, From Our House to Yours is a delicious opportunity to feel good and do good at the same time.

About the Author
Joyce Goldstein is a renowned chef and the author of many cookbooks, including Saffron Shores (0-8118-3052-7). She lives in San Francisco. E.J. Armstrong's photographs have appeared in magazines such as Travel & Leisure and many books, including The Perfect Match (0-8118-2918-9). She lives in Seattle.

Recipe:Stuffed Delicata Squash

This stuffed squash is special enough to include as an entrée in Thanksgiving dinner. Also it is a complete meal in one dish. Other types of squash may be substituted.

Ingredients

2 large delicata squash
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 cup frozen chopped collards
1 pound pork sausage with sage
½ cup chopped walnuts
1 cup dried Granny Smith apples, coarsely chopped
2 tablespoons Madras curry
¼ to 1 teaspoon ground red pepper
Salt to taste
8 thin slices Asiago or other spicy cheese


Preparation

Slice each squash vertically and remove the seeds.
Cook the squash skin side up in the microwave until they are slightly tender but still firm—about 15 minutes.
Turn the squash skin side down and cook 3 more minutes.
In a skillet sauté the onion, garlic, and collards in the oil.
In another skillet sauté the sausage. Mash the sausage into small bits, drain any grease, and return the sausage to the skillet.
Add the walnuts and continue to sauté the mixture.
Add the apples.
Combine the contents of the two skillets and stir the seasoning into the mixture.
Stuff the mixture into the squash.
Top the squash with the slices of cheese.
Bake at 350° until the cheese melts and the mixture is heated throughout.

4 huge servings

Note

If there is leftover stuffing, save it to serve over rice, in meat pies, or on grilled salmon.

Recipes: Squash Casserole, Cauliflower Casserole, Collard Seasoning

Comfort Food
In the backyard a pile of limbs is a grim reminder of Rita’s passing near my house without causing significant damage. Daily I’m thankful that my family left New Orleans a few days before Katrina arrived. When I think about the immense damage caused by the hurricanes, I need some comfort food. Here are two favorites. Also I am repeating my special collard seasoing.

Squash, Collard, and Creamed Potato Casserole

Ingredients
Non-stick cooking spray
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
5 cups sliced fresh squash
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water
6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper
1 package dry nonfat milk (enough to make 1 quart)

Preparation
--Wash the potatoes and squash thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the squash, collard seasoning, vinegar, Splenda®, and 1 cup water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the squash mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.


Cauliflower, Collard, and Creamed Potato Casserole

Ingredients
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
32 ounces frozen cauliflower
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper1 package dry nonfat milk (enough to make 1 quart)

Preparation
--Wash the potatoes thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the frozen cauliflower, collard seasoning, vinegar, and Splenda®. Do not add water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the cauliflower mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.

Perfect Collard Seasoning Blend™
Ingredients
3⅛ ounces salt substitute (potassium chloride)
¼ cup Splenda®
1 tablespoon parsley
1 tablespoon gumbo file
2 teaspoons ground red pepper
2 teaspoons ground black pepper 2 teaspoons basil
2 teaspoons paprika
2 teaspoons Adams® chili powder (or other brand without sodium)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon mint leaves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cumin

Preparation
Measure the ingredients carefully. Grind them in the blender until they are almost uniform. Store the mixture in an airtight container. Shake before using.

Equipment/Utensils
Measuring cups and spoons • Blender • Airtight container

Recipe: Beignets

Quoted from Cooks Recipes:
The beignet, Louisiana's State doughnut, was first introduced to Louisiana by the Acadians. Early beignets were fried fritters, sometimes filled with fruit. Today, the beignet is a square piece of dough, fried and covered with powdered sugar. They are best when freshly made and served hot.
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup butter
1 cup water
1 1/4 cups sifted all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Cottonseed or vegetable oil for frying*
Powdered sugar

In a heavy 2-quart saucepan, combine sugar, salt, butter, and 1 cup water. Bring to boiling: butter will melt. Quickly add flour all at once; beat with wooden spoon until flour is moistened. Cook over medium heat, beating vigorously until dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition. Continue beating until the mixture is smooth, shiny and satiny and forms strands that break apart. It should hold its shape when beater is slowly raised. Beat in vanilla. Dough should be fairly stiff.
Roll dough 1/8 to 1/4-inch thickness on a floured surface, using flour liberally on dough. Cut into 2-inch squares.
In electric skillet or large, heavy skillet, heat 1 to 2-inches of oil to 370*F (185*C) on deep frying thermometer.
Fry 3 or 4 at a time until puffy and golden brown on both sides (do not crowd skillet). Remove beignets with a slotted spoon and drain on paper towels; transfer to a wire rack. While hot, sprinkle generously with powdered sugar. Keep warm in 225*F (105*C) oven as you continue frying the remainder. Serve hot, preferably with a piping hot cup of cafe au lait!
Makes 18 to 24.

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RECIPE: New Orleans Beignets

Like the rest of you, I've been feeling sad and upset about Katrina--actually emotionally devastated. Maybe it's time to cook some beignets and eat them with some coffee laced with chicory.

Here's a recipe for old time's sake:

New Orleans Beignets

1 package dry yeast
1 stick (1/4 pound) unsalted butter, softened but not hot
1/2 cup sugar
2 eggs
1 cup light cream
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lemon juice
Dash cinnamon
Zest of 1/4 orange
6-7 cups all-purpose flour plus some more
cooking oil
1 1/2 cups warm water


Place the water in a large measuring cup. It needs to be 105 to 110 degrees. The important point is not to have it too hot. Sprinkle the yeast over the water and stir it until it dissolves. Set the mixture aside while you assemble the other ingredients.

In a very large mixing bowl combine the butter, sugar, eggs, and cream. Blend these ingredients with a mixer. Add the salt, vanilla, lemon juice, cinnamon, and orange zest. Stir them into the mixture. Stir the water and yeast into the mixture.

Stir the flour into the liquid mixture one cup at a time. Cover the bowl and let the mixture sit in the refrigerator overnight. Leave plenty of space for it to rise.

Roll out the dough onto a floured bowl about 1/4 inch thick. Roll only the amount of dough that you will need for each indulgence. The dough keeps well if you cover it in the refrigerator, but you want to eat the beignets freshly fried. Cut the beignets in squares about 2-3 inches wide.

Deep fry the at 360 degrees until they are lightly browned. Drain them on paper towwels and sprinkle with powdered sugar.

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RECIPE: Apache Bread

1 loaf round bread
8 ounces cream cheese
16 ounces sour cream
2 cups sharp cheddar cheese, grated
8 ounces smoked ham, chopped
1/2 cup green onions, chopped
2 cans chopped green chilies
1 tablespoon Worcestershire sauce

Hollow out bread and save top. Add all ingredients together. Mix well and put into bread. Cover with foil and

bake at 3540 degrees for 1 1/2 hours or until thoroughly heated. Serve with chips.

Tammie Rocket

Tammie brought this fabulous dip to Carol Ann's fiftieth birthday party. I could have eaten the entire loaf by

myself, but there were about 200 other people there to share it with. Carol Ann is one of the favorite citizens of Simsboro.

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RECIPE: Collard Tahini Pasta

We love flavors. All kinds of flavors we combine and relish. In New Orleans I bought a big jar of tahini, which came from Lebanon. We cooked a large amount of it with vegetables and some of our favorite seasonings. Then we tossed it with vegetable macaroni.

This recipe makes enough tasty pasta to feed a gang of people.

Collard Tahini Pasta

Ingredients

12 ounces vegetable macaroni
3 slices bacon, diced into small pieces
1 cup chopped red onions
1 cup chopped frozen collards
1 jar (4 ounces) sliced pimeinto
2 tablespoons minced garlic
1/2 cup chopped or sliced black olives
2 tablespoons honey
1/2 cup cooked turkey sausage or cooked lamb
1 tablespoon basil
1 teaspoon whole oregano
1 teaspoon rosemary leaves
1 teaspoon ground sage
1 teaspoon tarragon leaves
1 teaspoon crushed red pepper
1 teaspoon salt or salt substitute
15 ounces part-skim ricotta
1 1/2 cups tahina
1/2 cup balsamic vinegar
1 cup milk

Preparation

While the other ingredients are cooking, prepare the macaroni according to the package directions.Drain.
In a large high-sided skillet, cook the bacon.
Add the onions and collards. Cook until the onions are tender.
Add the remaining ingredients and continue to cook over low heat until the ingredients are blended.
Add the mix to the cooked macaroni.


Serving Suggestion

Sprinkle Parmesan cheese on top.

Collard Tahini Pasta is delicious with the following:

Spread a layer of minced garlic--the kind that is canned in a jar-- onto a baking sheet. Bake at 275 degrees until the garlic is brown and crisp.
Spread the garlic onto small serving plates, one for each person. Sprinkle some herbal seasonings over the garlic. Cover the garlic and seasonings with
extra avirgin olive oil.

Serve with sliced and heated crusty rolls to dip into the olive oil.


Collard Tahini Pasta Casserole (1)

Whisk some eggs and milk. Stir it into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.

Bake at 350 degrees until the mixture bubbles.


Collard Tahini Pasta Casserole (2)

Stir cream of mushroom soup into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.

Bake at 350 degrees until the mixture bubbles.

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News: Study--Garlic stops pain!

News Study: Pain Neurons Respond to Garlic

By RANDOLPH E. SCHMID

WASHINGTON (AP) - People tend to love garlic or hate it, but few probably associate it with pain. Nonetheless, it turns out that pain-sensing nerves respond to the sulfur-based chemicals in garlic.

Indeed, the same mechanism the body uses to react to the sharpness of chili peppers and hot mustards like wasabi is the one that detects garlic, according to a study in Tuesday's Proceedings of the National Academy of Sciences.

David Julius of the department of cellular and molecular pharmacology at the University of California, San Francisco, said the finding was made during research on the mechanisms of pain sensation.

Julius discovered that when a subset of pain neurons in rats activates a cell membrane channel called TRPA1 the result is a release of brain chemicals that stimulate blood vessel dilation and inflammation.

RECIPE: Roasted Squash with Potatoes and Garlic

Web M. D., Netscape
Makes 8 servings
Each serving equals one and one-half Five A Day servings
Source: Wegmans
Ingredients
1 unpeeled acorn squash (about 1 to 1 1/2 lbs), washed, halved, seeded and cut into 12 equal pieces
4-5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary

Preheat oven to 425 degrees F. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 minutes, turning once after vegetables are browned on one side.
Option: Squash may be peeled if desired.
Nutritional analysis per serving: Calories 176, Protein 3g, Fat 5g, Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g, Fiber 3g, Sodium 13mg.

RECIPE: Oriental Cabbage

http://www.flavoredwithlove.com/365recipes/365--234.html:August 21 Recipe--Oriental Cabbage
Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice.

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RECIPE: Black Bean Soup

http://www.flavoredwithlove.com/Tilden/Tilden5.html
Soak over night one quart of black turtle beans in water to cover
them. In the morning strain and boil them in four quarts of water
for one hour, skimming frequently. Then put into the liquor two white
onions sliced, two stalks of celery cut into bits, salt, pepper,
cayenne, and one teaspoonful each of cloves and allspice. Boil for
three hours. Remove from the stove and add enough stock to thin the
mixture to the consistency of a cream soup. Pour into it nearly a
tumbler of sherry and add a thinly sliced lime. Place over the fire
to boil for five minutes. Just before serving stir into the soup three
hard-boiled eggs, finely chopped. Force meat balls may be added.

RECIPE: Green Beans with Cashews

(Reprinted courtesy of The Ram Nut Diet, by Leonard J. Ram, M.D.)
1 pound green beans, trimmed and broken into 1-inch lengths
1 tablespoon olive oil
1/2 red onion, slivered
1 /2 cup mushrooms, sliced
1/3 cup cashews, unsalted
1/4 teaspoon salt
1/4 teaspoon black pepper


Place green beans in a pot of boiling water for 5 minutes. Drain beans and place in a bowl of ice cold water, drain and set aside. In a large skillet, heat olive oil over medium-high heat for 30 seconds, add onions, mushrooms, cashews, salt and pepper. Stir-fry for 2-3 minutes or until onions are softened. Add green beans to mixture, raise heat to high and continue to stir-fry for about another 3 minutes.

Green Beans with Cashews - BestDietForMe.com

Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

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For more recipes, visit the Flavored with Love website.

RECIPE: Shrimp Salad Italiano

RecipeFriendsGlobalCooks@yahoogroups.com

1 pkg. (14 oz) frozen precooked tortellini
3/4 to 1 lb. cooked, peeled and deveined medium shrimp
1/2 cup sliced black olives
1/4 cup red onion
1/3 cup italian dressing

Thaw tortillini as directed on package.

Toss tortellini and remaining ingredients until coated with dressing.
Serve immediately or refrigerate until serving.

Jacqueline Austin

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More About Driskill Mountain

Of course, we call it a mountain in Louisiana, but I think something has to be at least 1,000 feet high to be a mountain. Driskill "Mountain" is actually only 535 feet above sea level. I guess Driskill Hill doesn't sound so impressive for the highest point in the state. It really sounds like a runt when compared to Mount McKinley in Alaska at a whopping 20,320 feet above sea level, 17,000 of that being actual slope and not base altitude.

For those of you interested in seeing our state's highest point for yourself, take Hwy 80 or I-20 west to Simsboro and then turn south on LA 507. If you take Hwy 80 then don't speed through Simsboro, especially through the 2-4 PM school zone, unless you feel like making a hefty donation to the local coffers since a cop just sits there waiting for the next kill.


Follow 507 south out of Lincoln Parish and into Bienville Parish, and watch out for a lazy curve to the right that conceals a highway number change. A Louisiana tradition, we seem to be the only state where going straight changes the highway number and turning keeps you on the same one. Right after the parish line and the curve to the right you'll need to turn left to stay on 507. Take that for a few miles, cross the highway at the 2-way stop sign, and keep going. You'll now be in a fairly hilly area where the road curves a good bit. Look for the very large antenna sticking up in the air. You won't see it for a while, but your first good glimpse of it will be directly ahead so don't worry about missing it. That's Driskill Mountain. You can't get to the summit by car, but the closest point to the summit that you can reach by car is a small brick church with an adjoining cemetery on the right side of the road.

quoted from Edwin Alexander, Tuesday, November 09, 2004

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RECIPE: Edwina & Joanna's Corn Casserole

Melt one stick margarine over low heat, or in microwave.

ADD:
1 15-ounce can cream style corn
1 15-ounce can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten

Mix well and add small box Jiffy® Corn Muffin Mix.

Pour into deep casserole dish and bake at 350-degree oven for 45 minutes.

Bake in oblong white casserole--12 X 9 dish.

Contributed by Paul Elliott

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Is That All There Is?

Please accept my apology for falling behind on my commitment to you to publish a recipe here almost every day. I took a mission trip to Alberta, Canada, with a group of 25 people, and I've been away from my computer and kitchen. I loved seeing a doe with her twin fawns, a buffalo, the hay fields, and a huge bear. The mountains were magnificent.

Before returning to Louisiana, we went sightseeing at Waterton National Park and Glacier National Park.

As we were riding along through the mountains, I told Holly, Lisa, Julia, Melanie, and Marie that these mountains were quite a bit higher than Driskill Mountain, the highest point in Louisiana. Driskill Mountain is only a few miles from Ruston, where I live.

Thinking about the mountains in Canada and Montana reminds me of a story I heard recently. Some people came from Lafayette, LA, which is down south in deep Cajun country, to visit north Louisiana friends. Down there, they call north Louisiana "Up North". While they were here, they requested to go see Driskill Mountain. Here in Louisiana, we are proud of our mountain. Most people in other parts of the United States do not know that we do have our own mountain. It is 535 feet above sea level.

(Local people say there is a hill near Athens, Louisiana, that is 600 feet above sea level, but we keep that information a secret. We cannot afford to rewrite the geography books and maps.)

Anyway, back to the mountain. The people from Lafayette were treated to a tour of the mountain. Sensing their disappointment, the hostess asked them what was wrong.

The south Louisiana folks said, "Is that all there is? Where's the gift shop?"

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RECIPE: Red Peppers Stuffed with Crabmeat and Steamed Collards

We've decided to trim our waistlines. Because we love to cook and eat tasty food, we do not plan to sacrifice taste. I want to share a recipe for a dish that is delicous but very low in calories. This is enough for 2 people.

Ingredients
1 small bunch fresh tender collards
8 baby carrots
Lemon juice
Pinch baking soda
Cayenne pepper
1 teaspoon Splenda®
Salt substitute
2 teaspoons extra virgin olive oil
1 large tender red bell pepper
1 can (6 ounces) crabmeat
2 teaspoons balsamic vinaigrette
Seasoned salt
1 small red onion
Madras curry

Preparation
First, you will need to steam some collards and carrots. Select some tender fresh collards. Wash the leaves, remove the stems, and roll the leaves like cigars. Cut then in tiny ribbons. I prefer to use kitchen scissors; however, I have observed cooks who used a cutting board and knife.

Place the collards and about 8 baby carrots in a steamer. Put enough water to allow the vegetables to steam until they are tender. My steamer needs about 15 minutes of cooking time to accomplish the task. Sprinkle a generous amount of lemon juice and a tiny pinch of baking soda over the collards. If the manufacturer's instructions allow you, place some seasonings directly over the collards. I like a shake of cayenne pepper, some black pepper, a teaspoon of Splenda®,and some salt subsitute. Or you may want to sprinkle some collard seasoning mix. (Refer to the post on June 29 for the collard seasoning mix recipe.)

If you are not allowed to add stuff like that while the collards are steaming, toss them in after the collards cook. You will be amazed at the tenderness of steamed collards. After you remove them from the steamer, toss 2 teaspoons of extra virgin olive oil into the mix.

Next, cut a large tender red bell pepper lengthwise. Remove the seed and ribs. Microwave the pepper until it is al dente.

Meanwhile, rinse a 6-ounce can of crabmeat in the collander to remove excess salt. Add 2 teaspoons of balsamic vinaigrette, a shake of seasoned salt,a shake of basil, and any other seasoning you may want. I needed more cayenne! Mix the spices with the crabmeat, and lightly toss the collards into the mix. Set the carrots aside. Gently spoon the mixture into the pepper halves.

Microwave the stuffed pepper halves until they are warm throughout. While they are cooking, slice a red onion.

Make it look pretty. Place the pepper halves on small individual plates. Garnish them by placing carrots around them and raw onion rings on top. Sprinkle a shake of Madras curry over the top.

You may not want to tell the person who shares this dish with you that it is slimming food. For more dietary information, please contact me at mcheatham@cox-internet.com.

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RECIPE: Bavarian Fruit Compote

www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook: Bavarian Fruit Compote

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the syrup. Serve cold.

Trail Mix Muffins

Add a cup of trail mix (chop the large pieces as needed) to dry muffin mix and prepare according to package directions.

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Recipe: Old-Fashioned Ukrainian Perogies

Old-Fashioned Ukrainian Perogies: Old-Fashioned Ukrainian Perogies

Dough:
3-cups flour
1-tsp. salt
2-tbsp. veg. oil
1-cup water
1-egg

Filling:
1-cup grated cheddar cheese
4-cups hot mashed potatoes

Combine potatoes and cheese, set aside
Beat egg and then add oil and water; blend
Mix this with the flour and salt and knead to form a soft dough
Let stand covered for 10 minutes
Roll out dough, as for pies, about 1/8-inch thick on a floured board
With a round cutter, 21/2' to 3' across, cut into dough
Re-roll scraps, continue to cut until no more dough
Place 1-tbsp. of filling in center of dough and fold over, squeezing the edges
You may need to wet edges
Drop into boiling salted water and simmer 8 min.
Drain and rinse with cold water or toss with oil
Cool or fry in oil

Recipe:| Perogies

All Recipes Main Dish Perogies:
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
1/4 pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste



DIRECTIONS:
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Polka Fest Perogies :: by Valley Specialty Foods

Polka Fest Perogies :: by Valley Specialty Foods

Favorite Recipes
Try these tasty and fun recipes to prepare your Polka Fest Perogies.

Traditional
Breakfast Perogies
Main Courses


Traditional:
Pan Fry Perogies
1 package (14 ounces) thawed Polka Fest® Potato & Cheddar, Onion or Roasted Garlic Perogies
4-6 slices bacon
½ stick (4 tablespoons) butter or margarine
1 small chopped onion

To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel.

In a 9" skillet, fry bacon according to package directions. Remove bacon and drain excess fat. Crumble bacon into bite-sized pieces; set aside. In same skillet, melt butter or margarine. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.


Barbequed Perogies
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel

Place Polka Fest® perogies and 3 tablespoons butter or margarine on a double layer of aluminum foil. Season with salt and pepper. Add chopped onions. Wrap loosely, but be certain to seal the edges of the foil. Place on low to medium heat on the covered barbeque grill. Turn frequently. Cook for 10-15 minutes or until golden brown.



Breakfast Perogies:
Sausage and Gravy Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound ground country sausage
¼ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon poultry seasoning or sage
¼ teaspoon salt
Ground pepper to taste
¼ teaspoon ground nutmeg (optional)
Dash Worcestershire sauce
Dash hot pepper sauce

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown country sausage. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of excess fat. Stir in flour; cook over medium-low heat about 2-3 minutes. Stir in milk. Add seasonings; cook, stirring, until thickened. Spoon mixture over hot perogies and serve.


Eggs and Bacon Medley Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
6 slices bacon
6 large eggs, beaten
2 tablespoons mile
Salt and pepper to taste
1 small onion, chopped
1 small green pepper, chopped
Shredded cheddar cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in medium-sized skillet fry bacon according to package directions. Remove bacon and drain on paper towels, reserving 3 tablespoons of the fat. Crumble bacon into bite-sized pieces; set aside.
In a medium bowl, using a whisk or fork, combine eggs, 2 tablespoons milk, and salt and pepper to taste; set aside.
In the skillet in which the bacon was cooked, heat reserved bacon fat until hot. Add onion and pepper, stir and cook over medium heat until tender, about 5 minutes.
Add egg mixture to skillet and scramble over medium heat until they begin to become firm, about 1 minute, stirring frequently with a wooden spoon. Arrange perogies over eggs, sprinkle with bacon and cheese and serve.



Main Courses:
Perogies con Carne
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
1 package (8 ounces) processed American cheese, cut into cubes
1-10 oz. can diced tomatoes with green chiles
1-15 oz. can chili with beans
Garnish with sour cream

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cut cheese into smaller cubes; then combine cheese, tomatoes, and chili in microwave-proof container. Microwave at 50% power for 5-6 minutes (cooking times may vary with microwave). Stir sauce and spoon over hot perogies. Serve individually with a dollop of sour cream.

Vegetarian Suggestion: omit chili with meat and substitute vegetarian style chili
Perogies Alfredo Primavera
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
1 jar (16 ounces) alfredo sauce
Frozen mixed vegetables
Parmesan cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over hot perogies; sprinkle with parmesan cheese and serve.


Italian Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound sweet or hot Italian sausage
1 jar (16 ounces) marinara sauce
Shredded mozzarella cheese

Perogie Preparation Options: Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over hot perogies; top with mozzarella cheese and serve.


Southwestern-Style Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
½ cup frozen corn
1-15 oz. can black beans, drained and rinsed
1 cup favorite salsa or picante
Shredded cheddar or Monterey Jack cheese
Garnish with sour cream and chopped cilantro (optional)

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook frozen corn according to package directions. Combine beans, salsa and cooked corn in a saucepan or skillet; cook until warmed through. Spoon mixture over hot perogies; top with cheese and serve with sour cream. Sprinkle on chopped cilantro, if desired.

Polish Bread Pudding

Here is a delicious recipe for bread pudding. With the handy idea of adding jelly or preserves makes for a variety different flavors of puddings.

Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook

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Recipe: Baked Apples

Here is a delicious recipe for baked apples from the 365 International Recipes. I would add cinnamon.

Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook

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Here is a delicious recipe for Dutch Veal Stew from the book, 365 International Recipes.

Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook

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Pesticides, Can we avoid them?

Look at this interesting material from Chef Shane's blog.

Some food for thought.(OK, OK, so I couldn't help myself)

Pesticides, Can we avoid them?

by Anna Maria Volpi

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program (*), show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP (*) are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

+++++++++++++++++++++++
About the Author:
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria's website at http://www.annamariavolpi.com/ for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.

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Scotch Stewed Onions

Here is the recipe for Scotch Stewed Onions. Try seasoning it with other herbs.

http://www.flavoredwithlove.com/365recipes/365--202.html

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Recipe: Macaroni Alla San Giovannello

http://www.flavoredwithlove.com/italiancookery/ItalianCookery21.html:MACARONI 'ALLA SAN GIOVANNELLO'

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

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Curried apples

Here is the recipe for this day of the 365. It is for curried apples. I would add a little Splenda artificial sweetner or some pineapple preserves and some cinnamon.

http://www.flavoredwithlove.com/365recipes/365--199.html

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Recipe:Jambalaya Alaskan-Style

1/4 lb. bacon, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
Salt
Pepper
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked

Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.

From Shane Bryan's Cooking Blog

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CBS News | 'Boom Goes The Dynamite' | June 13, 2005--10:00:03

CBS News | 'Boom Goes The Dynamite' | June 13, 2005�10:00:03: "

(CBS) A Mario cards tournament and a complete bust in an appearance as a TV sports anchor somehow combined to make a phrase that Brian Collins originated into a sensation on the Internet and beyond.

Collins, a freshman at Ball State University in Muncie, Ind., coined the catchphrase that's rocketed to fame: 'Boom goes the dynamite.'

He told The Early Show co-anchor Hannah Storm Monday it all started when he was preparing to take part in a Mario cards tournament: 'We try to create things that will mess each other up, and we mostly try to make people laugh. And part of that is you create catchphrases. And, obviously, 'boom goes the dynamite' was one of mine.' "

Here is the recipe for today from the 365 International Recipes. If you do not wish to use sweetbreads, you can add another meat.

To see this and other recipes, go here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook

38 Bonus Cookbooks from Willie Crawford

A few days ago, I told you about the unbelievable offer from Willie Crawford, the famous soul food cookbook author and Internet marketing guru. Willie has written and published SOUL FOOD RECIPES, an authentic soul food cookbook that has become a runaway best seller.

I am so excited about the special he is offering with his cookbook. I don’t how long he will make this available. This is what he said:

Quoting directly from Willie’s letter…

Here's the deal... When you grab a copy of my soul food cookbook during this special, I throw in 38 bonus recipe collections. Most of these bonuses are electronic books that come on a CD. When you need a recipe in a certain category, you just open the book on the CD. You can print the ebooks out too, but you don't really need to since the CD will be as near as your computer.

Willie’s book is a paper book, but the bonuses are on a CD.

Now, he is offering another similar deal: In addition to the offer of a CD with 38 cookbooks when you order a paper copy of his Soul Food Recipes, he is allowing customers who order the PDF version of his cookbook to download all of the bonuses immediately. The PDF version, which you can download immediately along with THIRTY-EIGHT BONUS COOKBOOKS costs only $10.00! You can charge it on your credit card and start enjoying all those recipes instantly.


Here are the ebooks that you get free with the cookbook during the special:

100 Succulent Chinese Recipes
1000 Atkins Diet Recipes
101 Camping & Outdoor Recipes
101 Recipes For The Deep Fryer
111 Egg Recipes
120 Lip-Smacking Good Jam Recipes
300 Chicken Recipes
400 Refreshing Punch Recipes
470 Crock Pot Recipes
600 Recipes For Chili Lovers
65 Tried And True Amish Recipes
Blue Ribbon Recipes
Cat Head Biscuits And Garlic Fried Chicken
Cheesecake Recipes
Chocolate Recipes For Chocolate Lovers
Delicious Diabetic Recipes
Delicious Italian Dishes
Delicious Puddings
Delicious Soup Recipes
Fish Recipes
Great Sandwiches
Ice Cream Recipes
Kids Fun Recipes
Make Wines & Spirits Guide
More Great Sandwich Recipes
Mouth Watering Apple Recipes
Quick And Easy Cooking: 155 Time Saving Recipes
Recipes From Around The World
Recipes From South Of The Border
Salad Recipes
Smoothies For Athletes
Summer Party Cooking Recipes
The Appetizer Collection
The Big Book Of Cookies
The Bread And Biscuit Baker's Assistant
The Bread Machine Cookbook
The Complete Library Of Cooking! (5 books!!!)
Ultimate Chicken Wing Cookbook

GO HERE NOW TO READ MORE ABOUT WILLIE CRAWFORD AND HIS OUTSTANDING COOKBOOK.



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Recipe: Sweet Potato Pudding

Ingredients:

4 cups of sweet potatoes
1 tablespoon lime juice
3/4 cup sugar
2 eggs
2 tablespoons butter
1/2 cup coconut milk
1/4 cup of rum
grated rind of lime
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon powdered cinnamon
1 tablespoon raisins

Directions:
To mashed potatoes, add sugar gradually and whole eggs, one at at time, mixing well after each addition. Mix in butter with a fork. Add milk. Blend well. mix in grated rind of oime juice.

Add rum. Mix well. Add salt, baking powder and cinnamon, sifted together. Mix. Add raisings.

Mix well. Pour this mixture into a greased pan and bake in a moderate oven (350 degrees) about 50 minutes, until done. Makes 8 servings.

Source of Recipe:Villa Lodge Hotel, St. Vincent & the Grenadines

Recipe: Jamaican Collard Stew

Sweet and sour and slightly spicy--Jamaican Collard Stew will make you want to jump up and dance.

Collards are similar to calalloo, which is a green leafy vegetable popular in the Caribbean Islands.


Ingredients
1 tablespoon canola oil
1 pound frozen collards, finely chopped
1 cup finely chopped onion
1 cup green onions with tops, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 quarts chicken stock
½ cup vinegar
½ teaspoon thyme
¼ cup Pickapeppa®
2 ounces tasso, chopped
2 ounces lean salt pork, rinsed to remove superfluous salt
1 can (15 ounces) Coco Lopez® cream of coconut
2 cups sliced okra
1 can crabmeat
4 ounces chicken, chopped and cooked
Salt substitute
Freshly ground black pepper to taste
Ground red pepper to taste

Preparation
·Place all the ingredients in the stockpot except the coconut cream, okra, crabmeat, chicken, salt substitute, and peppers.
·Simmer the stew until all the different foods included are tender (an hour or 2).
·Add the remaining ingredients and simmer 10 minutes. Adjust the spices.


Equipment/Utensils
Stockpot, Knife, Cutting board

Recipe: Louisiana Polenta

Enjoy Louisiana Polenta beside collards or on top of collards.

Ingredients
Non-stick cooking spray
1 stick (1/2 cup) unsalted butter
1 tablespoon minced garlic
½ teaspoon ground red pepper
½ teaspoon ground black pepper
2 tablespoons Tone’s® spicy spaghetti seasoning mix
2teaspoons salt substitute
3 cups chicken stock 1 quart milk
2 cups stone ground cornmeal (Finely groundcornmeal may lump easily.)
All purpose flour
Extra virgin olive oil
Kraft® shredded Parmesan, Romano, and Asiago cheeses (or Parmesan cheese)

Preparation
·Spray a 9 x 13 x 2" glass baking pan generously.
·Heat the butter, garlic, peppers, salt substitute, stock and cream to boiling in a large heavy saucepan or Dutch oven.
·Turn the heat off and sprinkle the cornmeal slowly into the liquid. Whisk constantly. Don’t stop stirring.
·When all the cornmeal is added and the mixture is smooth, return it to low heat. Continue to stir as you cook it over very low heat until it thickens. (It should resemble thick grits.)
·Pour it into the baking pan and spread it smoothly.
·Refrigerate the polenta until it is thick.
·Just before serving, cut the polenta in desired shapes—squares or triangles—and dredge in flour.
·Fry in olive oil in the skillet.
·Sprinkle cheese over each piece.
·Serve immediately.

Equipment/Utensils
9 x 13 x 2" baking pan • Large heavy saucepan or Dutch oven • Whisk • Knife • Skillet