Recipe: Perfect Collard Seasoning Blend™

Use PerfectCollard Seasoning Blend™ as you would use salt for cooking collards. Omit all other seasonings except baking soda. Also sprinkle it on collards at the table. Use it to season other greens. It is delicious on yellow crookneck squash, cauliflower, and other vegetables. This seasoning blend is one of the best-tasting you will ever eat.

Give your collards pizzazz by simply shaking the amount of seasoning that you like.

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

Thousands of Recipes

Recently I received a letter from our friend Willie Crawford that was unbelievable! As you may recall, 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:

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

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.

Here are the ebooks that you get free with my 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.



Get Willie's book here now!

Asparagus-Collard Green Linguine

One of the most delicious lunch entrées you can imagine is Asparagus-Collard Green Linguine. Cook this soon!

Careful shopping is essential. Select really tasty ham with a sweet, smoky taste and linguine of excellent quality. Use frozen, not canned asparagus.

11 servings—1 cup each

Ingredients
2 packages (9 ounces each) Green Giant® frozen asparagus without sauce
1 teaspoon salt substitute
2 tablespoons olive oil (divided)
1 pound linguine
2 cups frozen chopped collards
2 cups chopped Vidalia onions
1 tablespoon balsamic vinegar
⅛ teaspoon baking soda
8 ounces thinly sliced and chopped cured Virginia ham
Dash black pepper
Dash crushed red pepper
1 can cream of mushroom soup
8 ounces grated mozzarella cheese
½ cup light sour cream
½ cup ricotta cheese

Preparation
·Cook the asparagus according to package instructions. (Place unopened pouches in vigorously boiling water in a large uncovered saucepan. Boil 18 minutes. Turn the pouches over halfway through heating time.). Remove from the water and set aside.
·Cook the linguine by boiling 6 quarts of water with 1 teaspoon salt substitute and 1 tablespoon olive oil. Add the linguini to vigorously boiling water. Cook 11 minutes. Stir lightly to separate occasionally. Drain in a colander and return to the pot to keep it warm.
·Sauté the collards and onions in olive oil until they are tender. Add the vinegar and baking soda
·Toss all the ingredients together. Serve immediately.
·Serve immediately.

Equipment/Utensils
•Large saucepan for cooking asparagus • Large pot for cooking spaghetti • Colander • Large skillet

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

Recipe: Brisket Rub

Newsletter:
Quoted from www.spicebarn.com:
Favorite Brisket Rub
1/4 cup kosher salt
1/4 cup sugar
1/4 cup ground black pepper
3/4 cup paprika
2 tablespoons each: garlic powder, garlic salt, onion powder, chili powder
2 teaspoons ground red cayenne pepper
Combine all ingredients. Store in an airtight container. Use 1/4 cup rub on brisket, wrap in plastic wrap and chill 8 hours. Prepare brisket as desired.



Tip: Store your spices away from moisture. Dampness will cause caking and loss of quality. Store in tightly covered jars and use clean, dry spoons for measuring. If you live in a high humidity area you may experience difficulty with caking.

Recipe: Scrambles (Scrambled Eggs with Vegetables)

You may add many different ingredients to Scrambles. This recipe is a suggestion. You will have 4 generous servings.

Ingredients
½ cup each:
Diced potatoes
Chopped onions
Frozen chopped broccoli
Frozen chopped collards
Frozen diced bell peppers
Frozen whole kernel corn
5 large eggs
½ cup cream cheese, cut in blocks
½ cup grated Colby/Jack cheese
2 teaspoons Madras curry powder
Shake of red pepper
Shake of salt or salt substitute
½ pound chopped Cajun sausage
1 tablespoon minced garlic
⅛ teaspoon baking soda
1 tablespoon jalapeño slices, chopped
1 small tomato, chopped
1 tablespoon lime juice

Preparation
· Chop the vegetables finer if preferred or needed.
· Whisk the eggs with the cream cheese and grated cheese. Add the curry powder, red pepper and salt to the eggs; whisk the mix some more.
· Brown the sausage, potatoes, and onions.
· Add the broccoli, collard, bell peppers, corn, garlic, and baking soda; continue to stir fry them until the potatoes are almost tender. Do not overcook.
· Add the jalapeños, tomato, and lime juice.
· Pour the egg mixture into the skillet and scramble all the ingredients together until the eggs are set.

Variations
· Use another meat if you prefer, such as ham or salami.
· Select other vegetables, such as mushrooms or English peas, as you wish.

Serving Suggestions
· Roll into crepes or flour tortillas.
· Serve with sauce as desired, perhaps zesty steak sauce or barbecue sauce.
· Try Vidalia® Blossom Sauce.

LIMITED TIME SPECIAL OFFER—

You are running out of time to take advantage of this great special!

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

Recipe: Cherry Jalapeño Muffins

Stir up some pretty muffins for for a barbecue! These muffins are a perfectly delightful combination of sweet and spicy tastes. Also remember to make some of these for holidays.

Ingredients
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin

Preparation

• Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.

• Add the raisins 1 hour before cooking time
  

• Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
  

• Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
  

• Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
  

• Add the cherries.

• Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.

• Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.

• Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.

• Cover the muffins with plastic wrap until serving time.
  
  Equipment/Utensils
  Pint jar with lid• Muffin Tins • Bowls • Whisk
  Inspired by Terry Chrisman’s Christmas Muffin Recipe

---

LIMITED TIME SPECIAL OFFER—

Thanks to all of you who have taken advantage of my special offer. There is still time to get in touch with me before July 4, 2005. I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

Recipe: Fresh Fruit Salad

Today I'm sharing my daughter's fresh fruit salad with you. It's delicious!

Fresh Fruit Salad
2 apples
1 orange
2 cups grapes
1 cup watermelon
1 large grapefruit
1 cup cantaloupe
1 mango
1 cup fresh pineapple
1 cup light blueberry yogurt

Dice the fruit and mix it with the yogurt. Refrigerate.

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Bacon Collard Omelet

Begin Father's Day with a special breakfast. Cooking this omelet is really simple. I am including all the little procedures and the reasons for them.

If you don’t need all these directions, skip them. On the other hand, if you have not yet cooked a perfect omelet, these directions will enable you to do so.

Bacon Collard Omelet is big enough to make 2 delicious, rich servings.

Ingredients
4 slices bacon, finely chopped (or the equivalent in lean bacon ends and pieces)
1 cup finely chopped, fresh uncooked tender collards
1 small Roma tomato
¼ cup purple onion
¼ cup ricotta cheese
¼ cup Colby/Jack cheese, grated
4 large eggs
Sprinkle salt substitute
Non-stick cooking spray
Dash red pepper
Freshly ground black pepper to taste
Dash paprika
6 slices pickled jalapeños
Parsley

Preparation
·Fry the bacon in the skillet until it is crisp and the fat is rendered.
Add the collards to the bacon and sauté them until they are tender.
·Transfer the bacon and collards to the steamer. (Using a stovetop steamer is a convenient way to remove the grease from the bacon. Place warm water in the saucepan, add the steamer rack, place the mixture inside, and cover with a lid. Heat at low temperature until you are ready for the bacon. The steamer will allow the excessive bacon grease to drip down in the water.)
·Chop the tomato and onion. (Don’t place them with the bacon—they need to be crisp.) In a small bowl, stir them with the cheeses. Save a few pieces of the tomato and a tablespoon of the grated cheese to garnish the omelet.
·In another bowl, whisk the eggs. Sprinkle some salt substitute into the eggs.
·Spray the inside of the skillet thoroughly. Be sure to include the sides.
·Heat the skillet until it is too warm to touch, but not until it smokes and burns.

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Recipe: Garlic Sauce

www.FlavoredwithLove.com, John Tilden's Recipes--Another Classic Cookbook
Garlic Sauce

Rub together in a mortar until smooth, two ounces of butter, two
cloves of garlic and one teaspoonful of salt. Add a tablespoonful of
lime juice and one-half a pint of melted butter. Beat until light and
smooth, when it is ready to serve.

Recipe: Cheryl’s Cornbread

The secret to the I-need-another-piece taste of Cheryl’s cornbread is the skillet. She said, “I don’t think bread is bread if it isn’t cooked in a cast iron skillet.”

Ingredients
2 cups self rising cornmeal mix
1 or 2 tablespoons self rising flour
Pinch of salt
1 egg
¾ cup (approximate) buttermilk
A little oil in the pan

Preparation· Pour a little oil in the skillet. While the oven is preheating to 375°, heat the skillet.
· Mix the ingredients.
· Pour the excess oil into the bread and stir quickly.
· Pour the batter into the skillet and bake it until it is brown.

Equipment/Utensils
• Well-seasoned cast iron skillet • Bowl • Whisk

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Recipe: Bacon Seasoned Collard Greens

For an old-fashioned Southern flavor, substitute salt pork for the bacon.

Ingredients
8 ounces thick-sliced bacon, cut into ½ inch pieces
1 large yellow onion (approximately 1½ cups) thinly sliced
3 pounds fresh collard greens, finely chopped
Salt substitute to taste
⅛ teaspoon baking soda
1 tablespoon Splenda®
⅓ cup vinegar
Generous shakes of black pepper
Crushed red pepper as desired
3 tablespoons minced garlic

Preparation·Fry the bacon until it is crisp in a large heavy pot. Remove the bacon and set it aside.
·Sauté the onion until it is translucent in the bacon grease.
·Add the collard greens, salt substitute, baking soda, black pepper, and red pepper to the onions; sauté for 10 minutes or until they are tender.
·Add the vinegar and sweetener.
·If the collards need more tenderization, add water in small increments and continue to cook.
·Immediately before serving, crumble the bacon and stir it into the collards.

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Recipe: Crawfish Pat

The thought of this scrumptious crawfish dish makes my mouth water!

This Recipe is from the 06 - June 2005 issue of Today in Mississippi
Crawfish Pat
Category: Seafood
1 cup finely chopped onion
1 cup finely chopped celery
1 stick margarine (not butter)
1 can cream of celery or cream of mushroom soup
1 large can low-fat evaporated milk
1 (6-oz.) pkg. low-fat cream cheese
1/4 tsp. liquid crab boil
1/8 tsp. garlic powder
1 tsp. cornstarch
2 lbs. crawfish tails, peeled
1 cup colby cheese, shredded
Salt, pepper to taste (optional)
1 pkg. fettucine pasta, cooked


Saute onion and celery in margarine until thoroughly wilted. Add soup, milk, cream cheese, crab boil and garlic powder. Mix cornstarch with a little water and add to mixture. Cook about 10 minutes. Add crawfish and colby cheese. Mix thoroughly. Serve over hot cooked fettucine with french bread and a salad.

Notes: Leftover sauce can be frozen. Shrimp and crab can be used in this recipe. If I use frozen crawfish, I add a little liquid crab boil to the water when defrosting for more zip. Recipe can also be used for a crawfish pie: put in crust, top with second crust and bake at 350 degrees until crust is browned, about 45 to 50 minutes.

Author: Pat Kersteter

Today In Mississippi

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Sweet Potatoes, Breakfast Style

1. Peel cold baked sweet potatoes.
2. Cut them into thick slices.
3. Fry them in butter.

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Cowgirl Chef's Recipes

The cowgirl chef On the edge of the Hill Country, Paula Disbrowe serves up spa cuisine with Texas flair.

01:35 PM CDT on Friday, June 10, 2005 By JOYCE S�ENZ HARRIS /

The Dallas Morning News RIO FRIO

Not all that long ago, Paula Disbrowe was a stilettos-wearing city gal, and the only range she was at home on was the kind with gas burners. ... Paula's the self-styled 'Cowgirl Chef' at Hart & Hind Fitness Ranch, a 5,250-acre Hill Country resort some 90 minutes northwest of San Antonio. She's raising chickens, lambs and goats, growing her own herbs, listening to Texas singer-songwriters, and working side-by-side with her fiance ranch manager David Norman.

Recipes from Paula Disbrowe

Quick and Easy Salsa Verde
Ingredients:
1 pound (10 to 12) fresh tomatillos, husked and washed

2 serrano chiles (or one large jalapeno), stemmed (seed for a milder salsa)

½onion, roughly chopped

1 clove garlic, peeled and stemmed

10 springs fresh cilantro, roughly chopped

2 tablespoons fresh mint, roughly chopped2 tablespoons fresh tarragon, roughly chopped

2 tablespoons fresh lime juice¾teaspoon kosher salt1 avocado, pitted and peeled (optional)

Directions:
Boil the tomatillos in water to cover until they turn drab green and tender, about 6 to 8 minutes. Drain.
Allow tomatillos to cool slightly before placing in a blender or a food processor. Add the chiles, onion, garlic, herbs, lime juice and salt. Pulse-chop until the tomatillo liquid is well distributed, then blend to a rough puree. Add the avocado, if desired, and puree until smooth. Refrigerate for 2 to 3 days.
SOURCE: http://www.hartandhind.com/

Roasted Plums and Pluots With Crispy Amaretti Crumbs
Ingredients:
3 plums, halved and seeded

3 pluots, halved and seeded½cup finely ground

Amaretti cookies

Unsalted butter

Organic yogurt (vanilla or plain) or crème fraiche, for garnish, as desired

Directions:
Preheat the oven to 350 F. Place a mix of the plum and pluot halves in each of 4 individual baking dishes with the flesh facing up. Using your fingers, gently pack the Amaretti crumbs into the cavity of each fruit half, mounding slightly. Top each half with a dot of butter.
Bake for 15 to 20 minutes, until the fruit is softened and the crumb topping is crispy and slightly browned. Serve immediately, and garnish with yogurt or crème fraiche, if desired. Makes 4 servings.
PER SERVING: Cal 165 (48% fat) Fat 9 g (7 g sat) Fiber 2 g Chol 18 mg Sodium 47 mg Carb 19 g Calcium 79 mg
SOURCE: http://www.hartandhind.com/

SOURCE: http://www.hartandhind.com/

DallasNews.com News for Dallas, Texas, Texas Living

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

DallasNews.com News for Dallas, Texas Texas Living">

Southwestern Eggs Rolled In Crepes with Collards

What a fine way to start a day!

Ingredients
In addition to the ingredients in the crepes and scrambled eggs, you will need enough tender collard leaves to cover each crepe.

Preparation of Collard Leaves
·Select some tender baby collard leaves, wash them, and remove the stems.
·Drain them on a paper towel.

Paul’s Basic Crepes

These basic crepes can be used with breakfast fillings or with dessert fillings.


Ingredients
2 eggs
2 tablespoons vegetable oil
1⅓ cups (2% butterfat) milk
1 cup all purpose flour
½ teaspoon salt substitute

Preparation
·Whisk ingredients.
·Make crepes with crepe maker.

Equipment/Utensils
• Mixing bowl • Crepe maker

Cooking and Storing
·Cook all the batter at once and stack them. The recipe will yield 16 (6") crepes.
·To store the leftovers, place sheets of waxed paper between the crepes and seal them in an airtight container.

Paul’s Southwestern Eggs
Fill collard-lined crepes with these delicious eggs.


Ingredients
6 eggs
½ cup (2 ounces) grated cheddar cheese
½ teaspoon garlic powder
2 teaspoons chili powder (without sodium)
1 teaspoon ground cumin or oregano
1 tablespoon bacon grease

Preparation
Scramble
Equipment/Utensils
Skillet

Assembling the Crepes
·The diners can assemble the crepes at the table.
·Line each crepe with a single layer of tender collard leaves.
·Place a row of the eggs on top of the collards.
·Sour cream is an optional topping
·Roll and eat

---

LIMITED TIME SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Crepe Maker

The Maxim CM5 crepe maker is a superb little appliance. For a dad who likes to cook, it would be an ideal Father's Day gift.

: "


This electric crêpe maker is a bit like a frying pan turned inside out. Instead of a pan shape, it looks a bit like a banjo, and the top is a convex, nonstick cooking surface. Preheat, then dip it directly into the batter, rotate it right side up, and wait until the ready light turns on. Then just flip it back over to drop the cooked crêpe onto a plate and fill with the delicacy of your choice. Each crêpe takes just under a minute to cook, so you can serve as many as your guests can eat without spending the whole meal hovering in the kitchen. A short recipe booklet ranging from pigs in blankets to blintzes is included. --Richard Farr, Amazon.com Review


Product Description
MAXIM CM5 7-1/2" 650-WATTS ELECTRIC CREPE MAKER - WHITE. The perfect accompaniments to your kitchen, when the stove or microwave just isn't enough to get the job done: FEATURES: Ready light signals when to dip and when crepe is done. A perfect crepe every 45 seconds! As easy as 1-2-3. Dip! Cook! Stack! Thermostatic temperature control. 7 1/2" non-stick cooking surface. 16 page illustrated recipe book included. 650 watts. Color: White.

LIMITED TIME SPECIAL OFFER—
I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Recipe: BECHAMEL SAUCE

http://www.flavoredwithlove.com/italiancookery/ItalianCookery40.html:

Here is an old recipe for bechamel sauce, which is simply a basic white sauce. This recipe tells exactly how to make it. Here in Louisiana people call it white roux.

BECHAMEL SAUCE

Take one tablespoon of flour, and one tablespoon of butter. Put them into a saucepan and stir with a wooden spoon until they have become a golden-brown color. Then add, a little at a time, one pint of milk; stir constantly until the sauce is as thick as custard, and is white in color. If it grows too thick, a little more milk may be added; or if it is too thin, a tiny lump of butter rolled in flour will thicken it.

SPECIAL OFFER—I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95.
I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method. Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.) You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270. I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

I'll Have What They're Having

I'll Have What They're Having is one of those cookbooks I love to read. It's a cookbook writer's cookbook. Linda Stradley, the author, has a wonderful attitude toward life, reflected in her writing. I highly recommend this book.

From the back cover:

America has a rich history of regional cooking. From Brooklyn bialys to San Francisco cioppino to southern fried chicken, traditional food is as large a part of the local culture as the landscape and the monuments. Some dishes are so famous that they are an essential part of any trip - imagine going to Chicago without sampling deep-dish pizza? Or New Orleans without trying jambalaya? Or Miami without tasting key lime pie? Now you don't have to travel any farther than your own kitchen to enjoy these specialties.

I'll Have What They're Having offers time-tested, tried-and-true recipes for more than 130 hidden gems of regional fare - home cooking at its most creative, the kind of food that you want to bring back from your travels and make again and again. Recipes include helpful tips on appropriate eating etiquette and making each dish with authentic touches that reflect its cultural origins.

In addition, you'll learn about the stories - both humorous and historical - behind these delicious and sometimes off-beat local favorites. Did you know that the proper role of the pinto bean in chili is a 150-year-old argument, one that is known to have led to a riot in an Oklahoma prison and a series of barroom brawls in Texas? Or that Hangtown fry, a mouth-watering, one-skillet meal of eggs, oysters, and bacon was originally sold to gold miners in the 1800s for $6.00 a plate - the equivalent of hundreds of dollars today! Part cookbook, part history lesson, this engaging collection celebrates the flavors and traditions that showcase the best of American cuisine. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)


: "

Fons and Porter: Hummus Recipe

While I was surfing the net to read about quilting,* I ran into this recipe on Fons and Porter's website. I think I could eat hummus every day the rest of my life!

Fons and Porter: Hummus Recipe:
Hummus
Katie Porter, Cambridge, MA


2 cups chickpeas (1 can, drained)
1/2 lemon squeezed (or 4 tbsp. juice)
1 Tbl. Tahini
1 Tbl. Soy sauce
1/3 tsp. pepper
3/8 cup olive oil
2 tsp rosemary
1 large clove garlic
Combine in blender or food processor. Serve with pita bread

*Please check the new blog, Quilting Bee http://marysquiltingbee.blogspot.com

SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, http://www.FWLCookbook.com/specialoffer.html

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to http://www.FWLCookbook.com/specialoffer.html If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Here is a delicious recipe from the 365 Days of recipes

Dutch Stewed Fish.
Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

SPECIAL OFFER—

I'm running low on my stock of Flavored with Love cookbooks! I need to clear them out for the next printing. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.

Recipe: Creamed Collards

Driving his Cadillac, our friend Bob came through Ruston from New York and then Florida on his way to California. He did not know whether he liked collard greens. I decided to fix him something extra special--creamed collards. They taste much better than creamed spinach, which I supposed he had eaten in New York.

When I cooked lunch for Bob, he loved the creamed collards. He kept going back for more. The funny part was that he piled green peas on top of the collards on his plate.

Get This Amazing Southern Cookbook, Flavored with Love, Now!


Creamed Collards

Here is one of those recipes designed to take to a covered dish meal because it is absolutely scrumptious.

Ingredients
1 package (1 pound) frozen chopped collard greens
1 tablespoon olive oil
⅛ teaspoon baking soda
3 tablespoons rice vinegar
3 thick slices bacon
1 cup chopped onions
3 tablespoons minced garlic
2 cups Fat Free Half & Half®
3 tablespoons flour
¼ teaspoon red pepper
½ teaspoon black pepper
¼ teaspoon nutmeg
½ teaspoon rosemary
Salt to taste
2 tablespoons Splenda®

·Preparation
·Sauté the collards and baking soda in the olive oil 3 minutes.
·Add the vinegar and 1 cup water, Cover and cook at high heat until the water is absorbed to make the greens extra tender (like spinach).
·Cut the bacon into small pieces. Grind the bacon, onions, and garlic in the blender with one cup water.
·Sauté the bacon, mixture in a deep saucepan until the water is absorbed.
·Without taking time to wash the blender, pour the Half & Half®. Into it. Add the flour and the seasonings, including the Splenda®. Mix thoroughly.
·Stir the cream mixture into the bacon mixture and cook over low heat until the sauce is smooth and creamy .
·Add the sauce to the collards. Stir and heat slowly until the mixture reaches a desired consistency.

Equipment/Utensils
• Stock pot,deep soup pan, or Dutch oven with lid, preferably see-through • Blender
• Deep saucepan

www.FlavoredwithLove.com, John Tilden's Recipes--Another Classic Cookbook

www.FlavoredwithLove.com, John Tilden's Recipes--Another Classic Cookbook: "Cheese Straws to Serve with Salad

Make a paste of two ounces of grated Parmesan cheese, two ounces of
flour, two ounces of butter, the yolk of one egg, salt and cayenne.
Roll out the paste until about one-eighth of an inch thick. Cut into
very narrow strips and place on a buttered tin. Bake ten minutes in a
hot oven."

To All of You Who Love Delicious Food and Fine Stories:

I'm running low on my stock of Flavored with Love cookbooks!

I want each of you to have one. Thousands of people in the United States, Canada, and Australia are already loving this book.

Checking my calendar, I realized that I am not going to be around much during the latter part of July. Get in touch with me before July 4, 2005, and I'll let you have a Flavored with Love cookbook for only $11.95. I've never lowered the price on a single copy of the cookbook before, and I'm not announcing this offer anywhere except here in the Collard Patch and in a letter to my cooking group.

You will find the offer on my website if you click on this hidden link, www.FWLCookbook.com/specialoffer.html.

I may never make this offer again.

It may be weeks before I have a chance to get more books printed.

Go ahead and order one or several books now because I want you to have a chance to get one before I sell out of this batch. You'll love all those wonderful stories about cooking that my family and friends have told me.

Just imagine taking a bite of my son-in-law Mike’s Barbecued Shrimp—the best I’ve ever tasted. Your mouth will water like never before when you experience my friend Paul’s Smoked Wild Duck. Wash down this delicious food with the best lemonade you’ll ever put in your mouth—Grandpa’s Lemonade made by a secret method.

Your father would absolutely love this book.

This is a bargain--Flavored with Love for just $11.95! If you live in Louisiana, add $1.02 for sales tax. Shipping is $3.00.)

You can use PayPal by going to www.FWLCookbook.com/specialoffer.html. If you prefer, just send a personal check to 207 North Service Road, East #213, Ruston, LA 71270.

I’ll be glad to mail Flavored with Love to your dad or your grandfather. You can e-mail me a personal message, which I’ll convert to a pretty typeface and print on nice stationery.