Wednesday, September 12, 2007
Chicken with Garlic, Basil, and Parsley
Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Sunday, September 2, 2007
1/4 cup warm water (110-115 degrees)
4 cups of all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110 - 115 degrees)
3 egg yolks, lightly beaten
3 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12 inch X 10 inch rectangle. Spread with butter. Combine sugar and cinnamon; sprinlke half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a mixing bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.
Tuesday, August 28, 2007
1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/4 cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
3/4 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Thursday, August 23, 2007
This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.
Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots
Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve
Friday, August 17, 2007
8 oz. self-rising flour or plain flour with 4 teaspoons baking powder.
1/2 teaspoon mixed spice, if desired
2 oz. margarine or cooking fat or dripping
2 oz. sugar
2 oz. mixed dried fruit, chopped if required
1 egg or 1 reconstituted dried egg
milk or milk and water to mix
2 teaspoons sugar for topping
METHOD: Sift the flour or flour and baking powder and spice. Rub in margarine, fat or drippings, add the sugar, dried fruit and the egg. Gradually add enough milk or milk and water to make a sticky consistency. Put spoonfuls on to one or two greased baking sheets. Sprinkle with the sugar and bake in a hot to very hot over for 10-12 minutes.
Wednesday, August 15, 2007
Tuesday, August 14, 2007
1 medium marrow
8 oz. carrots, sliced
1 cup runner beans, sliced
1 oz. margarine
2 tbl flour
1/2 pint household milk and vegetable stock
4 oz. cheese, grated
salt & pepper
METHOD: Peel the marrow, unless garden fresh, remove the seeds and cut into large pieces. Put the carrots and beans in a saucepan of boiling salted water. Cover and cook until almost tender. Add the marrow, cook for 5 minutes. Serve with Cheese Sauce.
Melt the margarine in a saucepan, blend in the flour, cook for a few minutes, add the milk and vegetable stock to make a thick sauce, stir until smooth, add the grated cheese and seasoning. Pour the sauce over the marrow, carrots and beans. Brown under the grill. Serve with potatoes.
I know about the marrow in bones, but wasn't sure what they meant by marrow in this recipe so I had to do some research on it, to find out what it is. What I have found out about it is, sometimes marrow from the bones come out into the sauce to add flavor. There is also a spoon you can use to extract the marrow that is still in the cooked bone to add to the sauce. It is a long skinny spoon that can fit into the hole of the bone to get all the marrow out. I have seen these spoons but have no clue about the name of them, or where you can get one. Now I want one. I usually break my bones and cook them in the juice longer then take toothpicks and scrape the marrow out of the bones that way.
Another thing I wanted to know about this recipe was the runner beans and what are they. Here is what I found on the runner bean in the wikipedia:
This photo is of a scarlet runner bean.
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten by Central American Indians. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.
The flower of a scarlet runner bean
This species originated from the mountains of Central America.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to as the Botil bean in Mexico.
Aztec Half-Runner, also called "Potato bean"
White Dutch Runner
Retrieved from "http://en.wikipedia.org/wiki/Runner_bean"
Monday, August 13, 2007
Sunday, August 12, 2007
- Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
- Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.
Saturday, August 11, 2007
If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651
If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout
- Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.
- In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.
- Stir in tomato & preserves. Cover & simmer 10 min.
Side Dishes: cooked white rice, yellow squash.
I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.
Thursday, August 9, 2007
Wednesday, August 8, 2007
1 pound ground beef
1 medium onion, chopped
2 medium unpeeled red potatoes, julienned
2 cups shredded cabbage
2 cups thinly sliced celery
1/2 cup water
Salt & Pepper to taste
In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.
Tuesday, August 7, 2007
Monday, August 6, 2007
Sunday, August 5, 2007
Saturday, August 4, 2007
Friday, August 3, 2007
CHOW CHOW submitted to the Home Demonstration Club cook book by Mrs. L. I. Brooks then below that it has Sykes H.D. Club. Her comment is " This was given to my mother, Mrs. O. T. Burton, by my daddy's aunt when my parents were married, well over 50 years ago".
1 gallon green tomatoes
2 pounds cabbage
6 green peppers
6 medium onions
1/2 cup salt
1 pint to 1 quart vinegar (to taste)
2 cups sugar
1 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Grind all vegetables through food chopper, using coarse blade. Sprinkle then with salt. Mix well and let stand at least an hour, then put in sock and let drip overnight. Put in pan to cook, using vinegar, sugar, pepper and spices. Cook until done, about 2 1/2 to 3 hours. Will loose its green color and look light. Seal while hot. In cooking , keep liquid enough so as not to be dry, if necessary add water. Have it sour enough not to mold, not sweet, but sharp.
Thursday, August 2, 2007
- Avgolemono - The best-known Greek sauce. Made of eggs and lemon juice, and used to flavor soups, meats, and vegetables.
- Baklava - A favorite Greek pastry. Crisp phyllo pastry filled with nuts and dripping with honey syrup.
- Bourekia - Meats or vegetables wrapped in phyllo pastry. Smaller versions are called bourekakia.
- Copenhagen - A dessert named in honor of King George I of Greece, who had been a Danish prince.
- Dolmathes - Stuffed grape leaves. Filled with either meat or rice and served hot or cold, with or without avgolemono.
- Feta - Best known of the Greek cheeses. Made of goats' milk.
- Fide (Fidelo) - A very fine egg noodle. Sold here a fidelo, fidilini, etc.
- Floyeres - Phyllo pastry having a long, flutelike shape.
- Giouvetsi - Greek casserole.
- Clyko - The word means "sweet" and is used to refer to spoon sweets.
- Grapevine leaves - Used for preparing dolmathes. Sold in this country in jars, already prepared for use, just rinse before using.
- Halvah - Dessert made with farina.
- Imam baldi - A real treat of eggplant and trimmings. Legend has it that in imam (high priest) fainted in delight when served this. Other legends say he fainted at the cost of the amount of oil used.
- Kasseri - a firm table cheese. Used as a grating cheese. You may substitute Parmesan or Romano cheeses, but these have a stronger flavor.
- Kataife - Available in Greek pastry or specialty shops. Some people substitute shredded wheat for it with fairly good results.
- Kefalotiri - A hard cheese very similar to Parmesan.
- Kimino - Cumin seed. Not too well known but easily available in this country. You will find many uses for its unusual flavor.
- Lathera - Foods braised in oil, and served in the same oil.
- Mahlepi - An unusual spice. Must be ground before using. Found in specialty shops.
- Mastiha -A mild cheese similar to cottage and ricotta cheeses.
- Mortadella - A salami.
- Ouzo - A clear liquor flavored with aniseed. Very potent - few can drink it straight. Mix with cold water and it becomes cloudy.
- Pantespani - Greek sponge cake.
- Pastes Sardelis - Salt-packed anchovies, served cleaned, and with oil and vinegar.
- Paximadia - Biscuits served with coffee or tea.
- Phyllo - a strudel-like pastry dough available in specialty shops.
- Pilafi - Cooked rice.
- Renga - Smoked herring.
- Retsina - National wine of Greece. Resinated drinks are quite unusual and one must acquire a taste for them. Don't feel bad if you cannot.
- Rizi - Raw rice.
- Skordalia - Famous Greek garlic sauce. Very, very powerful. Not to be eaten before a theatre engagement or any social event - unless everyone else has eaten it, too.
- Tarama - Carp roe.
- Trahana - A homemade noodle used in soups and stews. Now available commercially in specialty shops. Substitute semolina if trahana is unobtainable.
- Vissino - Sour cherries in a delicious preserve.
- Vissinada - Sour-cherry preserves mixed with iced water for a cool summer drink.
- Zampon - Ham.
Wednesday, August 1, 2007
- Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler.
- Au jus: Served in its own juices.
- Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying.
- Bisque: A thick cream soup.
- Blanch: To immerse in rapidly boiling water and allow to cook slightly.
- Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
- Crimp: To seal the edges of a two-crust pie together by pinching them at intervals with the fingers or by pressing them together with tines of a fork.
- Crudites: An assortment of raw vegetables that is served as an hors d'oeuvre, often accompanied by a dip.
- Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
- Dredge: To coat lightly with flour, cornmeal, etc.
- Entree: The main course.
- Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.
- Glaze: To cover with a glossy coating, such as melted and somewhat diluted jelly for fruit desserts.
- Julienne: To cut vegetables, fruits, or cheeses into match-shaped slivers.
- Marinate: To allow food to stand in liquid in order to tenderize or to add flavor.
- Meuniere: Dredge with flour and sauteed in butter.
- Mince: To chop food into very small pieces.
- Parboil: To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce follow this procedure.
- Pare: To remove the outermost skin of a fruit or vegetable.
- Poach: To cook gently in hot liquid kept just below the boiling point.
- Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth.
- Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly.
- Saute: To cook and/or brown food in a small quantity of hot shortening.
- Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
- Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
- Steep: To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in sugar syrup.
- Toss: To combine ingredients with a repeated lifting motion.
- Whip: To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.
Tuesday, July 31, 2007
This is breaking my heart as I love my grandbabies dearly & it will be like losing a limb or a part of my heart. I will have to adjust to cooking for two instead of 4 from now on.
On with the recipe.....(which I got of a label from a can of Pink Salmon)
1 can (14.75 oz.) Honey Boy Pink Salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 tablespoons minced parsley
1 tablespoon lemon juice
1/4 teaspoon each of salt & dill weed
Dash of pepper
Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 one inch thick patties. Pan-fry on both sides in 2 tablespoons oil or butter until golden brown.
Saturday, July 28, 2007
1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace® Chunky Salsa or Chipotle Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm® Garlic Herb Croutons, crushed
1 cup orange juice
3 tbsp. chopped fresh cilantro leaves
2 tbsp. packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups) Directions:
1. Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Friday, July 27, 2007
We see people late in the evening stopping near our cattle guard at the end of the road, dumping pets off because they don't want to bother with them any more, or they move, and can't have pets in their new house. It is sad because they do not know how to survive in the wild. Where we live is a rural area and pretty much some wild country. I think the cats have a connection with one another to. Like if one is dumped off, the other cats will go fetch it and bring it or show it our house to get food and care.
This becomes a burden on my fathers pocket book as he is on a fixed income and my Mom is handicapped and can't take care of herself. My husband and I help out as much as we can in feeding the animals and caring for them. I can not afford to take them all to the vet, so when this problem gets out of our hands, I don't know what will become of the kitties.
The kitty you see below is a new one that showed up and is bone thin. Then one of my other favorites is a crosseyed white cat, with two different colored eyes and a deformed ear. The other cats will let it eat last, but she looks healthier than it when she first showed up here. She was half dead and near starved to death. Now she is thriving here at our place. Then there is the siamese cat. Wow, this one had some problems to, and is the shy one. She is thriving as well and is getting more weight on her.
Another one of my favorites was a cat I called 'Fang'. She sadly passed away. I had never seen a cat with fangs that hung down her face, but this one did. She had ran off and was bitten by some animal or something, and she could not survive it and passed away. On the back part of our property, we started having little animial cemetery and have two cats, one kitten, and three dogs buried there. One dog was a dog we raised from a pup and she was hit by a car. Her name was Sunshine and I miss her even today. The other two are dalmations that belonged to my sister Wendy. Denae' died of old age, and she has my angle tomb stone for her little head stone. I had that made for me for when I die, but my sister and all of us were so sad about her passing, I gave it to her. The other dalmation died of old age also.
Sadly, I have one other dog of my own and her name is Sissy. She is about 15 or 16 yrs old and grew up the better part of her life with my children, growing up together. She isn't looking to good these days and is not as active as she used to be. She used to howl with me, and now she can't howl anymore. She alsow loves to go 'bye bye' and when you say, "Sissy, want to go bye bye", she runs to the car. Now she just lays there and looks at me.
What your seeing, is what your seeing. This is todays front porch pic. here in Saturn, Texas. It sort of reminds me of a story my sister told me about when she was in England. She was able to go to England and Germany many years ago. She was walking in the rain with no hat or umbrella and people were looking at her like she was crazy. But, she was loving it. She said, "I can't believe it, I am walking in the rain in England.". Must have been something. My little sisters name is Wendy and she is a huge fan of Princess Diana and the Queen and the all the monarchy. I am also.
Todays recipe came from the back of a blonnet Butter box. NOt sure if Blue bonnet is actually 'butter' or not....
BLUE BONNET CHOCOLATE CHIP COOKIES
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup Blue Bonnet stick, melted and cooled
1 1/2 cups brown sugar
2 tsp vanilla extract
1 cup semi-sweet chocolate chips.
- Preheat oven to 350 degrees
- Combine flour and baking soda. Set aside
- In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.
- for each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 degrees for 9 to 11 minutes or until edges harden and centers are still soft.
Thursday, July 26, 2007
Wednesday, July 25, 2007
Tuesday, July 24, 2007
I had seen Jungls photos on his blog and wanted to share these two photos of a couple of critters living on my front porch and in my yard. Taken with a Samsung digital camera. (operator of camera is not a professional-that would be me)
In the one photo, is what I call a zipper spider and they get huge here in Texas. This one has been catching dirt dobbers near my wind chimes. In the other photo, is a green grasshopper, because of the rain, this one has become extremely overweight and fat. You may need to look closely.
I am not good at taking pictures but I hope you like these. You can go to Jungl's web page and see some extraordinary photos he has taken. Cheers to you my friend. :)
On with the article....
Take a bite of marigold muffins, and the sunny essence of summer butters your taste buds. Sip jasmine-laced punch and taste the soft perfume of flower petals. Whether you savor candied violets, hibiscus sorbet, or lavender mousse, you'll be indulging in the ancient pleasures of edible flowers.
Indeed, centuries before blossoms were appreciated for their beauty, they were prized for their delectability. In cultures as diverse as pre-Christian Rome, dynastic China and imperial Persia, flowers were a culinary staple. Not until the Industrial Revolution, when technology made more foods widely available, did the taste for flowers fade.
In the current climate for healthful eating, edible flowers have blossomed anew. Harvested from ornamentals, herbs, and vegetables, flowers now flavor appetizers, salads, soups, main dishes, and desserts. Flowers can be candied, jellied, pickled, deep-fried, sauteed, steamed, and stuffed.
Crystallize pansy and apple blossoms with egg white and sugar for cake decorations. Dip Acadia and elderberry flowers into batter for fritters and use hollyhocks as colorful cups for dips and seafood salads. Fill squash blossoms with any savory mousse and brew teas by steeping chamomile or rosemary in boiling water.
Flower cookery can be as simple as strewing basil blossoms atop sliced tomatoes, spooning scented-geranium leaves into the sugar bow, floating garlic chive rosettes in vinegar, or topping fruit with pineapple sage trumpets. Fold bee balm into soft butter or cheese for a spread, mix roses into cookie dough, and sprinkle calendula on pasta, rice and eggs.
Some blooms, such as woodruff and hoeysuckle, are sweetish; others, such as nasturtium and arugula, are pungent. Day lilies hint of chestnut, gladiolus's taste like lettuce, and tulips like asparagus. Borage is cool as cucumber, carnations spicy as cloves.
Experimentation is tempting, but first be sure the flower is edible. Many specimens, including foxglove, iris, daffodil, and sweet pea, are poisonous by nature. Also, those grown for the florist trade usually are toxic from pesticides and other harmful chemicals used in greenhouses and nurseries. If you are uncertain, consult poison control centers, horticultural organizations, or reliable reference books. The best bets are to raise flowers organically and obtain plants from specialty growers or garden catalogs. Edible flowers also are turning up at gourmet grocers, farmer's markets, and supermarkets.
It's little wonder that cooks are clamoring for these natural ingredients that are both traditional and novel.
BOOKS ON EDIBLE FLOWERS
- Edible Flowers: From Garden to Palate, by Cathy Wilkinson Barash, Fulcrum Publishing, Golden, Colorado, 1993.
- Flowers in the Kitchen, by Susan Blesinger, Interweave Press, Loveland, Colorado, 1991.
- Taylor's Pocket Guide to Herbs and Edible Flowers, edited by Ann Reilly, Houghton Mifflin Co., Boston, 1990.
- Cooking with Flowers, by Jenny Leggatt, Balantine-Fawcett-Del-Rey-Ivy Books, New York, 1987.
- Edible Flowers, by Claire Clifton, McGraw-Hill, New York, 1984.
- The Forgotten Art of Flower Cookery, by Leona Woodring Smith, Harper & Row, New York, 1973.
- A Feast of Flowers, by Francesca Tillona and Cynthia Strowbridge, Funk & Wagnalls, New York, 1969.
Recipes with edible flowers
Try these recipes from Lane Furneaux, author of Heavenly Herbs, Love Letters Edition (Ladybug Press, Dallas, 1994.)
1/2 cup shortening
1/2 cup butter
1-2 fresh-snipped lavender leaves
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking powder
1 tsp. vanilla
Sprinkling of lavender blossoms
In a mixing bowl beat shortening, butter, and lavender leaves with electric mixer on medium to high speed for 30 seconds or until softened. Add about half of the flour, the sugar, eggs, baking powder, and vanilla. Beat until combined, then beat or stir in remaining flour. Gently stir lavender blossoms into mixture.
Drop dough from teaspoon 2 inches apart onto ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes or until edges are golden. Remove cookies and cool on wire rack. Makes about 40 cookies.
- Article was originally written by Rosemary G. Rennicke
Monday, July 23, 2007
Interior and funishings designer Charlotte Moss gives step-by-step decorating advice in her latest book, Creating a Room, Penquin Books, New York, 1995. Some of her tips:
- Group items for more impact.
- Collections needn't be big-as few as six pieces can make an attractive vignette.
- Let larger items be the backdrop for smaller things.
- Take your porcelain out of the cabinets and display it on walls.
Between 1983 and 1991, fake English pottery- from figures to candlesticks- entered the antiques market. Said to date between 1740 and 1798, the items had been distressed to imitate age and use. Many were handled by respected dealers and auction houses.
Twenty-six fake pottery pieces from teh collection of Mr. and Mrs. Henry H. Weldon, paired with 30 originals from the Colonial Williamsburg Foundation, make up teh exhibit "Designed to Deceive: English Pottery Fakes" on display at DeWitt Wallace Gallery in Williamsburg, Virginia, through 1995.
Books on fakery: Fabulous but Fake, Vol 1, by Norman S. Young, Fake Publications, Inc., Albany, New York, 1993.
Fake, Fraud, or Genuine?, Myrna Kaye, Bulfinch Press, New York, 1991.
Sunday, July 22, 2007
Who out there now, can tell their children what is poisonous and what is not? We aren't in tune with mother nature like we used to be. I am though. I have pomegranate trees, plum trees, wild mustang grapes, honeysuckles, and many more things for my grand babies to test and taste. I also know what not to test or taste. Start a small corner herb garden for you children or grandchildren and teach them about the nature that the good Lord gave us. Here below, I posted some good remedies.
Sipping this infusion will relieve nausea and stomach upset, and lessen menstrual cramps. Do not drink more than 2 cups a day. 2 teaspoons dried German chamomile flowers1 cup boiling water Steep the flowers in the boiling water, covered, for 15 minutes. Strain, then slowly sip the infusion.
A standard infusion is prepared by adding 1 to 2 teaspoons of dried herb (or 2 to 4 teaspoons of fresh herb) to a cup of boiling water. Infuse for 10 minutes before straining. If the herb is left too long, the infusion will become bitter. It's best to use a ceramic pot with a lid.
The standard dosage is one cup three times a day. It may be taken hot or cold, but infusions prepared for colds and flu should be taken hot. Never prepare the infusion more than 24 hours in advance.
Saturday, July 21, 2007
Thursday, July 19, 2007
Wednesday, July 18, 2007
Sunday, July 15, 2007
2 cups quick-cooking rolled oats
3/4 cup sugar
1/2 cup butter or margarine, melted and cooled
1/4 cup flour
2 egg whites, stiffly beaten
In mixing bowl stir together oats, sugar, butter and flour. Fold in egg whites until well blended; drop by heaping teaspoonfuls on greased cookie sheets. Bake in preheated 350 degree oven until golden, about 12 minutes. Remove to rack to cool. Store in airtight container. Makes about 3 dozen.
Wednesday, July 11, 2007
1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream
In a small frying pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.
In large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and parsley. Knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil to the skillet as needed, and transfer each finished batch to a casserole or baking dish and keep warm in a 200 degree oven.
If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.