Tuesday, May 31, 2005

Recipe:Broccoli with Tahini

1 lb Tender Broccoli buds and stalks
1 T Olive Oil
2 T Toasted Sesame Seeds
1/4 cup Tahini
(a sesame paste, available in bulk section of Natural Food Stores)
1 T Tamari Soy Sauce
1/4 cup Liquid (Water, Broth, or Beer)

Chop the Broccoli 'flower' buds into bite-sized pieces. If thestalks are fresh, there is no need to peel off the nutritious skin. Just slice them thinly. Put a tad of Olive Oil in the skillet and over very low heat, toast the Sesame Seeds. Watch them very carefully. Once toasted, remove the Seeds and place in a small bowl.

In the same skillet, over very low heat, sauté the sliced stalks of the Broccoli, until they are tender, but still very green. Add the buds, stirring for a few seconds, and then turn the heat off.

In a small bowl, combine the Tahini, Tamari Soy Sauce and the Liquid. Season the mixture with Salt/Pepper to taste. Pour the Tahini mixture over the Broccoli in the skillet. Turn the heat back on as you stir to combine. Sprinkle the Sesame Seeds over all and serve now. (Note: If the Broccoli turns olive green, you've gone too far!)

Recipes - boggycreekfarm.com

Monday, May 30, 2005

Holiday Muffins

You can serve these muffins any time of day. Your guests will enjoy these unique multi-grain, fruity, spicy muffins. The yield and cooking time will vary because of the variety of cup sizes of muffin tins. Expect about 36 muffins.


Non-stick cooking spray
1 (8½-ounce) Jiffy® package corn muffin mix
1 cup all purpose flour
1 cup quick-cooking oatmeal
1 teaspoon baking powder
½ teaspoon salt substitute
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
⅓ cup chopped English walnuts
½ cup chopped dates
½ cup raisins
1 cup light sour cream
½ cup canola oil
2 tablespoons honey
3 eggs, beaten
¼ cup water

Spray the muffin tins and preheat the oven to 400°.
Mix the dry ingredients, including the spices.
Stir the fruit and nuts into the mix to coat them.
Add the remaining ingredients and stir until all the mixture is moistened.
Spoon the mixture into the muffin tins and bake until the muffins are golden brown, about 15-20 minutes.

Amazing Cookbook: Flavored with Love

Saturday, May 28, 2005

Mrs. George W. Bush's White House Hot Chocolate

It may be hot where you live and hot chocolate may be far from your thinking, but if you're a chocoate lover, it's never too hot for chocolate hot or otherwise. I found this recipe on the White House site and it said it was from Laura Bush's kitchen. If it's just too hot for you now, save the recipe for cooler weather because this one sounds like a winner!

From Mrs. George W. Bush's Kitchen—

Hot Chocolate

6 Tablespoons Unsweetened cocoa
6 Tablespoons Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 teaspoons Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest


Mix cocoa, salt, and sugar. Add milk. Heat to dissolve.

Add light cream, cinnamon, vanilla. Heat to just under boiling.

Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.

Yum yum!

Amazing Cookbook: Flavored with Love

Friday, May 27, 2005

Here Are Some More DElicious Desserts!

Try some of Paula's Loaded Oatmeal Cookies on page 107! They are scrumptious!

Imagine yourself biting into one of these bundles of delight.

Here is the place to satisfy that urge.

Grab it now! It can be in your home in hours or days—your choice.

Here's another Amazing Cookbook: Flavored with Love

Thursday, May 26, 2005

While I'm on Great Dessert Recipes—Butterfinger® Pie Recipe

Here is a wonderful pie recipe! It is another delicious recipe that is quick and easy to make.

This Butterfinger® pie recipe is on page 219 of this amazing cookbook, Flavored with Love.

1 (9") piecrust
10 fun size (or 2 king size) Butterfingers®
1 small size whipped topping

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.

I know you'll find this as wonderfully delicious as I do!

Get this amazing cookbook, Flavored with Love, now!

Wednesday, May 25, 2005

One Wonderful Dessert: Pecan Pralines Recipe

Here are wonderful pecan pralines! The recipe is easy and quick to make.

The pecan praline recipe is on page 34 of this amazing cookbook, Flavored with Love.

1 1/2 cups light brown sugar
1 1/2 cups white sugar
1/2 teaspoon salt
1 cup mild
1/4 teaspoon cream of tartar
1/2 stick of butter
1 teaspoon vanilla flavor
3 cups pecan halves, toasted slightly

Mix the sugar, salt, milk, and cream of tartar. Cook over low heat while stirring until the sugar dissolves. Wipe the crystals from the side of the pan as they form. Cook until a tiny spoonful forms a soft ball in a glass of water. (Or cook it to 236 degrees.) Allow the mixture to cool slightly and add the butter and vanilla flavor. Beat until creamy. Add the pecans. While the candy is soft, drop it by spoonfuls onto buttered waxed paper.

I know you'll find them as wonderful as I do!

Get this amazing cookbook, Flavored with Love, now!

Tuesday, May 24, 2005

Amazon.com: Books: The Lady & Sons Savannah Country Cookbook

Amazon.com: Books: The Lady & Sons Savannah Country Cookbook: The Lady & Sons Savannah Country Cookbook
by Paula H. Deen

Availability: Usually ships within 24 hours from Amazon.com. Sold by Amazon.com.

Edition: Plastic Comb

Customers who bought this book also bought
The Lady & Sons, Too! : A Whole New Batch of Recipes from Savannah by PAULA H. DEEN
The Lady & Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant by Paula H. Deen
Paula Deen & Friends: Living It Up, Southern Style by Paula Deen
Semi-Homemade Cooking: Quick, Marvelous Meals and Nothing Is Made from Scratch by Sandra Lee
Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten
The Barefoot Contessa Cookbook by Ina Garten
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Editorial Reviews

From Publishers Weekly

In his enthusiastic introduction, John Berendt, author of Midnight in the Garden of Good and Evil, writes: 'Authentic Southern food is not about pretension.' Sure enough, this book by the proprietor of The Lady & Sons restaurant in Savannah, Ga., ....

Monday, May 23, 2005

Recipe: Grilled Turkey Cheeseburgers


1 pound lean ground turkey
1/4 cup ketchup
1 Tbsp Dijon mustard
4 slice fat-free hard or semi-soft cheese, such as 3/4 oz American slices
4 medium mixed-grain hamburger roll(s)
8 piece lettuce
1 small tomato(es), sliced


Preheat grill or stove-top grill pan.

In a large bowl, combine turkey, ketchup and mustard. Mix well and form 4 equal patties, about 1-inch thick each.

Grill burgers until cooked through, about 5 minutes per side. Top each burger with 1 slice cheese; close grill or cover grill pan, and cook until cheese melts, about 1 minute.

Serve cheeseburgers on rolls with lettuce and tomato.

WeightWatchers.com: Weight Watchers Recipe - Recipe Renovation: Grilled Turkey Cheeseburgers:

Sunday, May 22, 2005

Recipe: Cajun-Scalloped Sweet Potatoes

Source: Ladies' Home Journal

Makes 6 to 8 servingsPrep: 15 minutesBake: about 1 hour

1 tablespoon olive oil
2-1/2 pounds sweet potatoes
1 tablespoon minced garlic
1 tablespoon chile powder
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon minced chipotle chile in adobo sauce, seeds removed
1/8 teaspoon freshly ground pepper
2 cups milk
2 tablespoons fresh lemon juice

1. Adjust rack to middle of oven. Heat oven to 425 degree F. Coat the bottom of a 1-1/2- to 2-quart glass baking dish with olive oil. Spray one side of a large sheet of aluminum foil with nonstick spray. Peel the sweet potatoes and cut into paper-thin slices. Spread them in layers in prepared pan.
2. In a large glass measuring cup, combine the garlic, chile powder, salt, thyme, chipotle chile, and pepper. Stir in milk until well blended. slowly pour the seasoned milk over the potatoes. Cover the pan tightly with prepared foil, sprayed side down, and bake 40 minutes. Remove foil and with a long-handled spoon, carefully lift and rearrange the potatoes a few times to redistribute the seasonings. Return pan to the oven and bake, uncovered, until the sweet potatoes look slightly shriveled and golden on top, about 20 minutes more. Drizzle with lemon juice and let cool 15 minutes before serving. Serve warm. Makes 6 to 8 servings.

Nutritional Information
Nutritional facts per servingcalories: 165, total fat: 4g, saturated fat: 1.5g, cholesterol: 9mg, sodium: 350mg, carbohydrate: 29g, fiber: 3g, protein: 4g

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Amazing Cookbook: Flavored with Love

Saturday, May 21, 2005

Collard Pizza

Fresh homemade pizza—yum!

This recipe makes 8 servings.

1 teaspoon olive oil
1 cup chopped onions
1 tablespoon minced garlic
1 cup frozen finely chopped collards
½ teaspoon salt substitute
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
½ teaspoon crushed red pepper
½ teaspoon black pepper
1 tablespoon lemon juice
1 cup part-skim ricotta cheese
Pizza crust dough (13½ ounces) from the dairy case
3 ounces shredded part-skim mozzarella cheese
1 cup thinly sliced tomatoes
1 cup sliced mushrooms
1 ounces chopped ham

·Sauté the onions, garlic, and collards, in the saucepan 2 minutes over high heat.
·Add the salt substitute, spices, pepper, and lemon juice.
·Test the collards to see whether they are tender. If more cooking is needed, add ½ cup water and cook until the collards are dry. Then allow the collards to cool.
·Preheat the oven to 450°F.
·Prepare the pizza dough according to instructions; partially bake it.
·When the collards have cooled, stir the ricotta cheese into the collard mixture.
·Spread the cheese-collard mixture over the partially cooked dough crust.
·Top the pizza with the remaining ingredients.
·Bake until the crust browns and the cheese melts.
·Cut into 8 slices.

• Pizza pan • Medium saucepan • Pizza cutter or kitchen scissors

Amazing Cookbook: Flavored with Love

Friday, May 20, 2005

Going Bananas?

Benefits of Bananas

This great information was found on Shane's blog:

Energy: Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

Bananas: Containing three natural sugars - sucrose, fructose and Glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain Tryptophan, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills -- eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect way to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system...

Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in "The New England Journal of Medicine", eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrates, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best Value foods around. Maybe it's time to change that well-known phrase to: "A banana a day keeps the doctor away!"

Chef Shane's Cooking Blog:

Recipe: Banana Pineapple Pecan Cake

3 cups All-purpose flour
2 cups Granulated sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
14 oz crushed pineapple
3 Eggs
1 1/2 cups Oil
2 cups Mashed ripe bananas
1 1/2 cups Pecans, chopped
2 teaspoons Vanilla

Combine first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10' cake pan. Bake at 350� F for 50 to 70 minutes, or until cake tester comes out clean. Cool on rack 20 minutes,then remove from pan and cool completely.

1/3 cup Crushed pineapple, drained
1/4 cup Margarine, softened
3 cups Sifted icing sugar
3 tablespoons pineapple juice

Drain reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake.

Servings: 12

Chef Shane's Cooking Blog

Do antioxidants hold the key to living longer?

Scientists aren’t sure, but a new study shows a link may exist. The study, published in the May 5th issue of Science Express, found that animals born with the ability to make more of an antioxidant called catalase lived longer – 18.5% longer than others. Diseases of aging such as heart disease were slowed down or lessened in these animals.

Antioxidants help control damaging molecules called free radicals. Free radicals are unstable molecules lacking an electron – they attack healthy cells to steal this electron. The resulting damage which kills cells and harms DNA may be related to aging and diseases, according to some experts.

Researchers suspect this may explain why animals that could produce more antioxidants lived longer. This study supports the idea that free radicals are related to aging. Free radical fighting antioxidants are found in many whole foods. Here are a few of the most antioxidant-packed foods:
Pinto bean
Russet potato
Black bean

Copied from a letter from Trivita, trivita@trivita.com.

Amazing Cookbook: Flavored with Love

Recipe: Hominy-Tomato-Collard Cornbread

Topped with extra sauce and cheese, the cornbread becomes a meal.

Non-stick cooking spray
1 thick slice bacon
½ cup finely chopped fresh collard leaves
½ cup chopped onions
1 tablespoon lime juice
1 can (15½ ounces) hominy
2 cups Martha White® yellow cornbread mix
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt substitute
2 medium eggs
4 tablespoons unsalted butter
3 tablespoons Splenda®
1 cup sun-dried tomato sauce
1 cup (2%) milk
2 ounces grated Monterey Jack cheese


·Preheat oven to 375°..
·Sauté the bacon, chopped collard leaves and onions 5 minutes Spray the baking dish and place it in the oven.
·In the blender combine half the hominy with its liquid , eggs, butter, sweetener, and tomato sauce. Blend until smooth. Add the collard-onion mixture. Blend until the collards are in small flecks.
·Check on that baking pan!
·Combine the dry ingredients in the mixing bowl. Add the blended ingredients, the hominy, and the cheese. Mix thoroughly. Spoon the batter into the baking pan.
·Bake 25 minutes or until golden brown. Cool slightly; cut into 15 squares.

Nutritional Value Available upon Request
Amazing Cookbook: Flavored with Love

Wednesday, May 18, 2005

Yum Brands same-store sales up 4 percent

Yum Brands same-store sales up 4 percent
CHICAGO (Reuters) - Yum Brands Inc. YUM.N, parent of the KFC, Pizza Hut and Taco Bell fast-food chains, on Wednesday said sales at its U.S. restaurants open at least a year rose 4 percent in the latest four-week period.

Great Marketing Help: Fractal I-Marketing
Originally Posted on 5/18/2005 4:48:09 PM
Content source: http://www.feed24.com/go?item_id=8250431



AHA Recommendation

Healthy American adults should eat no more than 2,300 milligrams of sodium a day. This is about 1 teaspoon of sodium chloride (salt). To illustrate, the following are sources of sodium in the diet.
1/4 teaspoon salt= 600 mg sodium
1/2 teaspoon salt= 1,200 mg sodium
3/4 teaspoon salt= 1,800 mg sodium
1 teaspoon salt= 2,400 mg sodium
1 teaspoon baking soda= 1000 mg sodium

What are the common sources of sodium?
When you must reduce the amount of sodium (salt) you eat, be aware of both natural and added sodium content. Table salt is sodium chloride. It's 40 percent sodium by weight. When you buy prepared and packaged foods, read the labels. Watch for the words 'soda' (referring to sodium bicarbonate, or baking soda) and 'sodium' and the symbol 'Na.' These products contain sodium compounds.
Some drugs have high amounts of sodium. Carefully read the labels on all over-the-counter drugs. Look at the ingredient list and warning statement to see if the product has sodium. A statement of sodium content must be on labels of antacids that have 5 mg or more per dosage unit (tablet, teaspoon, etc.). Some companies are now producing low-sodium over-the-counter products. If in doubt, ask your doctor or pharmacist if the drug is OK for you"

http://www.fwlcookbook.com/Order.html Our Cookbook: Flavored with Love

A Pinch of Controversy Shakes Up Dietary Salt

by Alexandra Greeley

For such a simple substance, common table salt has had a very complex past. Once scarce, salt was as precious as gold, valued as a chemical agent used to clean, dye, soften leather, and bleach. But more importantly, early humans recognized salt--sodium chloride, or NaCl--as a necessary part of their diets and an element worth fighting for.

Now modern technology has made salt readily available and at a price almost anyone can afford. As a result, many of us take salt and its merits for granted. But scientists keep salt in the news by debating its role in a healthful diet. At times, discussion and controversy threaten to obscure salt's importance and to confuse thoughtful consumers.

To begin with, the terms "salt" and "sodium" are often used interchangeably. Since sodium has been linked to health problems and sodium is most commonly eaten as salt, measuring salt intake has been an easy way to determine how much sodium people actually consume, explains Food and Drug Administration's Ellen Anderson, Ph.D., physical chemist in the Office of Food Labeling. But recent data suggest that sodium in other forms--such as in sodium bicarbonate (baking soda)--causes no health problem, so that salt itself--as sodium and chloride--could after all be what is so undesirable in large amounts.

At odds, too, are the scientists who do not agree on salt's impact on blood pressure: Does it contribute to high blood pressure? Should salt intake be restricted?

To read more, go to: A Pinch of Controversy Shakes Up Dietary Salt

Tuesday, May 17, 2005

Recipe: Rice (Joe Tilden's method)

To Boil Rice

Have plenty of salted water, with the juice of a lime in it. When
boiling add rice that has been washed in three waters. Boil fast for
sixteen minutes. Try a grain, and if done dash in a glass of cold
water. Drain at once through a colander. Cover with a cloth and let
stand by the fire for a few minutes, shaking up the colander once or
twice. This will make every grain separate.

Monday, May 16, 2005

Recipe: Fancy Cabbage and Collard Salad

This cabbage salad is a symphony of contrasting textures and harmonious flavors.

12 cups chopped green onions (including tops)
2 cups finely chopped tender baby collards
16 ounces shredded green cabbage and carrots (packaged slaw mix)
1 cup slivered almonds
1 cup unsalted sunflower seeds
2 packages (3 ounces each) chicken flavored ramen noodles
1 cup frozen English peas
1 cup frozen whole kernel corn
½ cup Sweeta®
1/2 cup rice vinegar
¾ cup olive oil
¼ cup pineapple juice
2 tablespoons lemon juice
½ teaspoon ground red pepper

·Be sure to chop the green onions and collards very finely.
·In a large bowl combine the onions, collards, slaw mix, almonds, and seed.
·Crumble the noodles and stir them into the mix. Add the peas and corn.
·Place the seasoning packets from the noodles in the blender with the remaining ingredients. Blend until combined.
·Stir the dressing into the solid ingredients.
·Transfer the salad into the salad bowl.
·Cover and refrigerate at least 2 hours before serving.

• Cutting board • Scissors • Knife • Large missing bowl • Blender • Tall, clear
3-quart salad bowl • Plastic wrap

Serving This Delicious Salad
The nutritional value is calculated for 24 half-cup servings, but large servings can be eaten as an entire meal.
Amazing Cookbook: Flavored with Love

Recipe: Carrots and Collards

Three outstanding characteristics of Carrots and Collards are as follows:
·An explosion of satisfying, dramatic taste—spicy Southern flavor with a kick
·Ease of preparation—pre-washed, pre-chopped carrots and collards
·Satiety with excellent nutritional value—ample fiber but low caloric and low fat intake

8 ounces turkey sausage
1 pound baby cut carrots
1 package (12 ounces) frozen seasoning blend
1 package (16 ounces) fresh, chopped collards
1 can (28 ounces) crushed red tomatoes in puree
2 tablespoons lemon juice
¼ cup (or less) pepper sauce
1 teaspoon oregano
1 tablespoon (or less) crushed red pepper
1/8 teaspoon baking soda
2 cups water
4 tablespoons Sweeta®

·Break the sausage into small pieces.
·Place all the ingredients together in a deep pot.
·Cook over medium heat until the collards are tender—45 minutes.

Nutrition Facts
Per serving (approximately ½ cup)makes 16 servings
Amount per serving
Calories from fat
% Daily Value *
Total Fat 1.8g
Saturated Fat 0.4g
Cholesterol 9mg
Sodium 229mg
TotalCarbohydrate 9.6g
Dietary Fiber 7.4g
Protein 4g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information21.6% of calories from Fat55.3% from Carbohydrates23.1% from Protein

• Deep cooking pot with lid

Filling a Pot with Collards
If you cannot add all the collards at once, fill the pot, allow them to cook down, and add the rest.

Amazing Cookbook: Flavored with Love

Sunday, May 15, 2005

Recipe: Layered Texianne Salad II


1 cup finely chopped fresh tender collards
2 cups shredded Romaine salad (2 more later)
½ cup chopped bell pepper
½ cup grated carrots
½ cup grated onions
1 cup finely chopped collards (See below.)
¼ cup sweet pickle relish
1 cup frozen whole kernel corn,
½ teaspoon seasoned salt
1 cup light mayonnaise (another cup later)
1 cup frozen English peas (another cup later)
½ cup light brown sugar (another half cup later)
1 can (4 ounces) diced green chilies
½ teaspoon cumin
1 cup mayonnaise
½ cup sliced ripe olives
½ cup light brown sugar
1 cup (4 ounces) grated Colby/Jack cheese blend
¼ cup salsa
8 slices bacon, pan fried, drained, and crumbled

  • Fry the bacon, drain it, and pat the excessive grease with paper towels. Crumble it.
  • Drop the cup of chopped collards into hot bacon grease and remove them immediately. Rinse the collards by running water over them in a colander.
  • Layer all the ingredients in the salad bowl in the order listed except the bacon.
  • Cover the salad with clear plastic wrap and chill the salad overnight.
  • Add the bacon just before serving.

Serve with nacho chips.

Recipe: Easy Potato Salad

Glory Foods :: Easy Potato Salad: "Easy Potato Salad
Serves 10-12
1 Tbls
8 ea, large
1 1/2 Cup
3/4 Cup
2 tsp
1 tsp
To TasteGlory Foods� Peppered Vinegar
Potatoes, wash, dice, 1/2', boiled
Sweet Pickle Relish
Ground Mustard
Salt and Pepper

1. Combine all ingredients, refrigerate and serve"

Cooking with Class (Greenwich Time)

Cooking with Class (Greenwich Time)
83 Westchester Ave., Pound Ridge, N.Y. (914) 764-4051. "Eat Your Veggies," $95, Monday, 7 p.m. Caterer and cooking teacher Ellen Snyder gives recipes for spring dining.

Excellent Cookbook: Flavored with Love
Originally Posted on 5/15/2005 6:34:51 PM
Content source: http://us.rd.yahoo.com/dailynews/rss/search/cooking/SIG=13c146m21/*http%3A//www.greenwichtime.com/features/scn-sa-cooking4may11,0,1435024.story?coll=green-features-headlines

Cooking Contest At Chung Hwa (BruDirect)

Cooking Contest At Chung Hwa (BruDirect)
Bandar Seri Begawan - Fifteen people took part in a cooking competition to celebrate Mother's Day. It was jointly organised at Chung Hwa Middle School's Darussalam Hall by the Taiwan Graduate Students Association of Brunei and First Emporium Group with Buffal

Excellent Cookbook: Flavored with Love
Originally Posted on 5/15/2005 4:55:46 PM
Content source: http://us.rd.yahoo.com/dailynews/rss/search/cooking/SIG=12b780ev5/*http%3A//www.brudirect.com/DailyInfo/News/Archive/May05/110505/nite28.htm

Cooking Oil Started Fatal Fire (National Incident Notification Network)

Cooking Oil Started Fatal Fire (National Incident Notification Network)
Syracuse, NY - A pot of oil left cooking on a stove caused the fire that killed 3-year-old Jonathan Files, of Syracuse, on Saturday. Vegetable oil cooking inside an aluminum pot caught fire in the kitchen at 162 Jasper St, said Lt. Ken Heffernan, a fire i

Excellent Cookbook: Flavored with Love
Originally Posted on 5/15/2005 3:14:41 PM
Content source: http://us.rd.yahoo.com/dailynews/rss/search/cooking/SIG=12blkinaf/*http%3A//newscenter.ninn.org/modules.php?name=News&file=article&sid=10421

Cooking for a crowd (Richmond Times-Dispatch)

Cooking for a crowd (Richmond Times-Dispatch)
At a typical gathering, telling someone to pass the shawirma will get you little more than a puzzled look. You normally wouldn't have much luck asking for fresh homus bi tahini, either.

Excellent Cookbook: Flavored with Love
Originally Posted on 5/15/2005 2:07:26 PM
Content source: http://us.rd.yahoo.com/dailynews/rss/search/cooking/SIG=13op6sodv/*http%3A//www.timesdispatch.com/servlet/Satellite?pagename=RTD/MGArticle/RTD_BasicArticle&c=MGArticle&cid=1031782664235

Try these winning recipes from the 2005 Soyfoods Cooking Contest (Tri-State Neighbor)

Try these winning recipes from the 2005 Soyfoods Cooking Contest (Tri-State Neighbor)
The South Dakota Soybean Research and Promotion Council's (SDSR&PC) seventh annual Soyfoods Cooking Contest was held April 11 at Westward Ho Country Club in Sioux Falls,
S.D. The contest encourages the use of soyfoods by developing great tasting recipes . . . .

Excellent Cookbook: Flavored with Love
Originally Posted on 5/15/2005 7:27:26 AM
Content source: http://us.rd.yahoo.com/dailynews/rss/search/cooking/SIG=130nit0v8/


Saturday, May 14, 2005

Recipe: Coleslaw

16 ounces shredded green cabbage and carrots
16 ounces (1 pint) Kraft® Creamy Poppyseed Dressing
½ cup finely shredded tender fresh collards

Mix the ingredients and chill.

Thursday, May 12, 2005

Recipe: Brownies

You Must Taste These Brownies

These are delicious. Here are some comments from those who have eaten them:

You won’t know the greens are there, but there is a depth of taste with a little less sweetness than usual.

The collards add a delightful element, which reduces the cloying of the sugar without affecting the chocolate flavor.

Cooking spray
5 tablespoons cool brewed coffee (Some leftover coffee will be fine.)
1 stick (4 ounces) margarine
1 cup fresh collard leaves (You need a loosely-packed cup of raw greens, not too many.)
2 medium eggs
1 package (21.2 ounces) Betty Crocker ® Walnut Chocolate Chunk Supreme Brownie Mix with Mini Kisses® & Walnuts

·Preheat oven to 350°.
·Spray the cooking pan.
·Blend the coffee, margarine, collard leaves, and eggs until the collards are totally smooth.
· Add the blended ingredients to the brownie mix.
·Place in the cooking pan and bake as directed.
per serving
makes 20 servings
Amount per serving
Calories from fat
% Daily Value *
Total Fat 8.2g
Saturated Fat 1.5g
Cholesterol 19mg
Sodium 144mg
TotalCarbohydrate 24.2g
Dietary Fiber 1.1g
Protein 1.7g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information42% of calories from Fat54.2% from Carbohydrates3.8% from Protein

Cooking pan of choice (See package.) • Blender • Mixing bowl

Tuesday, May 10, 2005

Collards Omelets

2 teaspoons olive oil
½ cup frozen chopped collards
1 small stick celery, sliced thinly
½ cup chopped mushrooms
2 ounces chopped ham
2 tablespoons high quality barbecue sauce
2 ounces cubed Monterey jack cheese
4 large eggs
Non-stick cooking spray

·Stir-fry the collards, celery, and mushrooms in the olive oil at a high temperature in the sauce pan. Stir in the ham and barbecue sauce. Cover and simmer over low heat 5 minutes. Check occasionally to make sure the mixture is not burning and stir it when you check it. Turn the heat off and layer the cheese over the mix. Do not stir. Set aside.
·Whisk the eggs. Spray the skillet generously and heat it until it is very hot. Pour half the eggs into it, lower the heat, and cook the omelet until the eggs begin to set. Place half the collards mixture on one half the top of the eggs. Flip the uncovered half onto the covered half and transfer to a warm plate.
·Prepare the second omelet with the remaining ingredients.


• small well-cured iron skillet (8" across the top) • heavy duty saucepan with tightly fitting lid • whisk• cutting board • sharp knife

Serve with small heated tortillas.
2 individual omelets.

Friday, May 06, 2005

Pasta Information

When dealing with the various types of pasta remember that the size is directly related to the name. Smaller versions of pasta end in "ini" where as larger versions of the pasta end in "oni". For example, tortelloni is the larger version of tortellini, and canelloni is a larger version of canellini.

Welcome to CLASSICO

Recipe: Corned Beef Hash for Breakfast, Brunch, or Lunch

Collard Hash Eggcups
Corned beef hash has a retro taste, which the collard cooks have updated to cause an explosion of enhanced flavor. The eggcups are neat enough to serve ladies at a brunch, but they have a hearty flavor that men will ravish. Serious epicures will enjoy eating two servings each.

Non-calorie canola cooking spray
2 teaspoons olive oil
1 cup finely chopped fresh baby collards
⅛ teaspoon baking soda
1 tablespoon red wine vinegar
1 tablespoon orange marmalade
1 tablespoon minced garlic
15 ounces corned beef hash
1 teaspoon Madras curry
1 teaspoon oregano
½ teaspoon sage
1 tablespoon A-1® steak sauce
4 medium eggs
Ground red pepper

·Spray the ovenproof bowls with cooking spray.
·Wash the collard leaves, roll them, and snip them into short, thin shreds. Prepare enough to fill one well-packed measuring cup.
·Sauté the collards in the olive oil over high heat 3 minutes.
·Turn off the heat; add all the remaining ingredients except the eggs, red pepper, and paprika.
·Stir the mix thoroughly and check the seasonings.
·Divide the mixture among the 4 bowls; make an indentation in the middle of each.
·Crack each egg carefully and drop an egg into each bowl.
·Spray a small amount of cooking spray over each egg.
·Sprinkle red pepper and paprika on the tops as desired.
·Bake at 350º until the eggs are set. Personal preferences may vary.

• 4 small (7 ounce size) round stoneware ovenproof bowls • Kitchen scissors • Medium skillet
Serving Suggestions
Add one of your favorite toppings, such as Tiger Sauce®.


Recipe: Collard Greens Dog Biscuits

On March 27, 2005, Foxy appeared at the Collard Patch to say hello. Today Foxy would like to share the recipe for her favorite dog biscuits. (To see Foxy, click on the following and scroll down to March 27:

Foxy's Biscotti

Foxy, the standard poodle, is a picky eater, but she loves her new treats. When she hears her biscotti canister being rattled, she runs to me and does all her tricks without being prompted. She has started shaking hands to earn these.

3 cups chopped fresh collards
1 cup nonfat dry milk 1 can (14.75 ounces) salmon including liquid1 teaspoon baking soda
1 block fish bouillon in 1 cup water
2 eggs
2 tablespoons bacon grease1 cup all-purpose flour
2 cups cornmeal mix 1 cup oatmeal
1 teaspoon baking soda2 teaspoons. salt
Non-stick cooking spray

·Mix the first 7 ingredients in the blender.
·Mix the next 5 ingredients in a mixing bowl.
·Combine all the ingredients except the spray.
·Drop by tablespoonfuls in sprayed muffin tins. Bake 45 minutes at 300º.
·Remove from the muffin tins and place them on a rack.
·Cut each biscotti in half.
·Place them on a cookie sheet and cook them at 200º until they are dry and hard.

• Blender • Mixing bowl • Muffin tins with small cups • Cooling rack
·Regarding Foxy’s special treats, Carolyn, a cyber friend, wrote, “Won't your pup have ‘involuntary’ biological imperatives?” So far, Foxy has not had a problem.
·I recommend that you store the biscotti sealed because of the strong odor (delicious to dogs).

Church's Chicken, Collard Greens, regular size - Nutritional Information

Here is Collards at a fast food restaurant! They're getting the idea!

Church's Chicken, Collard Greens, regular size - Nutritional Information

Greeks and Romans Grew Kale and Collards

Kale and collards are similar in many respects, differing in little more than the forms of their leaves. They are, in effect, primitive cabbages that have been retained through thousands of years.

Although more highly developed forms, such as cauliflower, broccoli, and head cabbage, have been produced in the last two thousand years or so, the kales and collards have persisted, although primitive, because of their merits as garden vegetables.

These leafy nonheading cabbages bear the Latin name Brassica oleracea variety acephala, the last term meaning "without a head." They have many names in many languages, as a result of their great antiquity and widespread use.

Kale is often called "borecole," and in America collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbagelike group of plants. The German word Kohl has the same origin.
"Collards" is a corruption of coleworts or colewyrts, Anglo-Saxon terms literally meaning "cabbage plants."

The cabbagelike plants are native to the eastern Mediterranean or to Asia Minor. They have been in cultivation for so long, and have been so shifted about by prehistoric traders and migrating tribes, that it is not certain which of those two regions is the origin of the species.

The original "cabbage" was undoubtedly a nonheading kind with a prominent stalk or stem, and the kales and collards are not far removed from it. Wild forms have become widely distributed from their place of origin and are found on the coasts of northern Europe and Britain.

Quoted from this source:

Baby Collard Greens

Several days ago I mentioned a really good way to get tender, delicious baby collard leaves. Well, tonight we had them on our sandwiches. They were wonderful!

Their slightly peppery taste added a spicy sensation that other mixes of lettuce or sprouts get only with something like radish leaves or sprouts. Baby collard leaves are better because they have a slightly bitter addition, and they are more nutritious.

They are delightfully tender and are not at all "stemmy." They don't need any work other than rinsing before you add them to your sandwiches or salads. Don't pass up the opportunity to enjoy this delicious and healthy addition to your meals.

Thursday, May 05, 2005

Cajun Cook Shack

Terry said:

My husband is making me a Cajun cook shack out of 160-year-old barn wood. He’s building it out of my grandfather’s old barn tin and wood. A cook shack has two sides closed and two sides open. It is like a lean-to, and it will house our crawfish boiler pot, a barbecue pit, and a fish fryer.
I’m planning to fix a bottle tree in my yard.

Recipe: Pasta with Tomato and White Bean Sauce

Recipes from Wisconsin: cheese, bratwurst, ham, pork, barbeque and more:

A Build Your Own Pasta Dish
Contributor: Donna Weihofen

You can build your own pasta sauce with this great pasta base. Add a variety of optional ingredients to create your own unique dish.
1 1/2 cups pasta shells or penne pasta
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
28 ounces canned diced tomatoes (garlic and onion flavored)
15 ounces canned white beans, partially drained
1 teaspoon Italian seasoning
1 teaspoon dried basil or 1/4 cup chopped fresh basil
1/4 teaspoon red pepper flakes
1/3 cup freshly grated Parmesan cheese
Optional Ingredients:
1 cup sliced mushrooms, sauteed
2 cups fresh broccoli florets or asparagus tips, blanched
2 cups cooked vegetables of your choice
1/2-pound cooked low fat Italian sausage
1/2-cup black or green olives
1/2 pound cooked shrimp or scallops

Cook pasta in a pot of boiling salted water until al dente. Drain and rinse. Set aside. In a large skillet, heat oil. Add onions and cook until translucent. Add garlic and cook 1 minute. Add tomatoes, beans, Italian seasoning, basil, and red pepper flakes. Cook for 10 - 20 minutes or until mixture reaches desired consistency. Add any other of the optional ingredients. Heat through. Add salt and pepper to taste. Add pasta to the sauce in the pan or serve sauce over the pasta on individual plates. Top with Parmesan cheese right before serving.
Serves 4


Recipe: Potato-Topped Sloppy Joe Casserole

From Pillsbury's website: Potato-Topped Sloppy Joe Casserole: Potato-Topped Sloppy Joe Casserole
This easy-to-make casserole features flavors the whole family will enjoy.

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1(15.5-oz.) can sloppy Joe sandwich sauce
1 1/2cups Green Giant® Niblets® Frozen Corn
2 cups water
1/4 teaspoon garlic salt
2 cups mashed potato flakes
1/4 cup sour cream
1 egg, beaten
2oz. (1/2 cup) shredded Cheddar cheese

Preparation Directions:
1.Heat oven to 325 degrees F. In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2.Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
3.Meanwhile, in medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; mix well.
4.Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.
5.Bake at 325 degrees F. for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley.

Monday, May 02, 2005


For the last few weeks, we have been looking at various ways to stuff eggs. Her is another fascinating recipe to add to the collection:

www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola
Hard boil four eggs. Let them cool in a bowl of cold water. Peel them and divide them in half. Take the yolks and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little salt and pepper. Put this mixture into a saucepan with the yolks of two raw eggs, and one-half of the white of one egg. Stir well until the mixture becomes thick. Then fill the hard-boiled whites of the eggs with the stuffing; if any stuffing remains over, spread it on the platter under the eggs. Then put one-half cup of milk in a saucepan with one-half tablespoon of butter and one-half tablespoon of flour, salt, and pepper. Boil for a few moments, stirring well, then pour over the eggs, sprinkle well with grated Parmesan cheese, and put in the oven and brown.