KENTUCKY BURGOO RECIPE

Here is another recipe from the 1976 cookbook made out some kind of construction paper. This Kentucky Burgoo recipe was donated by Mrs. Glenn Snodgrass (Tea-Timers H.D. Club) in Tom Green county's Home Demonstration Club. I will type it exactly as written back then. Not sure of original writing though.

600 pounds lean soup meat (no fat, no bones)

200 pounds fat hens

2000 pounds potatoes, peeled and diced

200 pounds onions

5 bushels of cabbage, chopped

60 ten-pound cans of tomatoes

24 ten pound cans puree of tomatoes

24 ten pound cans of carrots

18 ten pound cans of corn

Red pepper and salt to taste

Worcestershire. Tabasco, or A#1 Sauce to season.

Mix the ingredients, a little at a time and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season one dozen squirrels to each 100 gallons. "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary had been paid to date. These are the good omens by which the burgoo is fortified".

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E.R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.

Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities.

It is a very picturesque sight to see Mr. Looney, aided by many negro assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.

GREEN TOMATO PICKLES (B&B RELISH)

Here is another recipe from the handmade cookbook from Tom Green County's Home Demonstration. This one was in the book and submitted for the book by Mrs. Neil Hill (Tea-Timers H.D. Club) She states "This was my mother's, Mrs. R.T. Westbrook".

1 1/2 gallon chopped green tomatoes

3 quarts chopped onions

1 pint chopped bell peppers

1 pint chopped hot peppers (or less, to taste)

3/4 cup salt

8 cups sugar

1/2 gallon vinegar

Chop tomatoes first in enamel pan. Pour salt over and let stand while preparing other vegetables. When everything is chopped pour briney water off tomatoes and add all ingredients together and simmer slow until pepper and tomatoes are tender and change color. Do not overcook. Do not boil. Pack in hot sterilized jars. Makes 14 to 16 pints.

CHOW CHOW

I found one of my old cookbooks that I had collected from August 5, 1992. That's when I got the book. It was made in 1976. It is called Recipes of Days Gone by, by The Home Demonstration Clubs of Tom Green County. The recipe is below, and called 'Chow Chow'. Tom Green County is in Texas. The little book is made of construction paper, I think it may be pink, but it is faded from the years. I will put the chow chow recipe here for you.

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.

DOLMATHES YALANTZI ( STUFFED GRAPE LEAVES )

If you like Greek recipes, I think you should try this one. It is different and sounds lovely. After I post the recipe, I will also post a glossary of Greek cooking terminology to help you out or to add to your cookbook.

1- 1 1/2 pounds tender grape-vine leaves

1 1/2 pounds onions

1 cup oil

1 1/4 cups raw rice

1/2 cup chopped parsley

2 tablespoons chopped dill

1/2 teaspoon chopped fresh mint leaves

Salt & pepper to taste

1 Lemon, juice only

water as needed

lemon wedges (optional)

pine nuts (optional)

raisins (optional)

If possible, buy the prepared grapevines leaves, wash them in clear cold water before using. If you are using fresh leaves, tenderize them first, as follows:

Cut the stems from the leaves with a sharp knife or scissors. Was the leaves thoroughly, then throw them into a pot of rapidly boiling water. boil for about 2 to 3 minutes, or until the leaves soften. Remove from the water and spread on a platter or tabletop.

To prepare the filling, peel and chop the onions. Put in a strainer and run cold water through them; drain. Saute in the oil to a very light golden color. Add the rice; brown lightly. Add 1 1/2 to 2 cups water, and the parsley, dill, mint leaves, salt, and pepper. Cook for 5 - 7 minutes, until the rice absorbs the liquid but is only half cooked (watch it carefully so it does not stick to the pot).

When filling the leaves, keep the shiny side of the leaf on the outside. Put 1 teaspoonful of filling in the center of the leaf and fold the sides up over it, covering it, then roll it up like a cigar. Lay the stuffed leaves on a pot (open side down so they do not swell open) in even, tight rows. When one layer is completed, make a second layer on top of the first, or a third layer, if necessary. Lay a plate directly on the top layer of dolmathes. Add enough water to the pot to half cover the stuffed leaves, and add the lemon juice. Cover the pot; cook until the liquid has been absorbed and only a slight amount of oil remains (this should take about 45 minutes). Serves 6 to 8.

NOTE: Although these are usually served cold with wedges of lemon, they can also be served hot with Avgolemono Sauce. During the cooking, you may add pine nuts, and/or raisins.

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GREEK COOKING GLOSSARY

• 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.

Cooking Terms

I thought this might be handy for some folks. Found these cooking terms in the cook book '100 Years of Recipes and Remembrances'.

• 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.

Honey Boy Alaska Salmon Patties

I know, it has been a couple of days. Forgive me. Both my grandbabies were sick & I cought the bug to. Not easy taking care of little ones when your sick also. Well, I raised these babies from babies and they have lived with me since birth on the exeption of Laila who lived with me since she was 6 weeks old. I attended the birth of my second grandbaby Madison (Madie). My daughter works a full time job, and attends college full time, so they are my babies. :) Sadly, though, my daughter will be moving out of town when she graduates on August 10, 2007 which is a few days away. They are headed to South Carolina to visit her real dad for a week then they are coming back to get ready to move.
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 eggs
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.

Pork Tenderloin Cubano with Mango Mojo

I don't usually put recipes in here that I get from my email, but this one looked really good, and the name was funny, on the exception of the 'pork', which we don't eat. I will have to ponder on what to substitute for the pepperoni and the chorizo etc. Since my husband is Mexican, he loves Chorizo, well, so do I. But because of his heart surgeries, we had to make some major changes to his diet, and I followed, as well as a religious thing (at least on my part, not his). Since this is a Cuban recipe, I want to tell you, I feel sorry for the Cubans, when Castro took over, he stole my Uncles land and imprisoned him and killed him. We still haven't gotten over the hurt from that. I am a forgiving person.

Get ready for some mojo magic as you prepare this sophisticated and festive dish!

Prep Time: 20 min. - Cook Time: 30 min. - Stand Time: 10 min.

Ingredients:
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.

2. Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.

3. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce. Serves 6.

TIP: * The internal temperature of the pork should reach 155°F. During the standing time the temperature will continue to increase to 160°F.

For a milder flavored sauce, an equal amount of chopped parsley can be substituted for the cilantro.

Poor Kitty, Chocolate Chip cookies & todays Saturn front porch weather pic.

This picture is of one of many kitty cats that people dump off at our place when they don't want them anymore. This kitty must have belonged to someone at sometime, because this one let me pet her/him. I tried putting food in a bowl, but she wouldn't eat it, so I put it straight on the floor and she ate it. As long as she is here, I will take care of her, as well as my Dad, who is a Great Grandpa. My Dad & Mom live next door. So far to date this year, my Dad has taken a total of 18 cats to the vet to get them shots and fixed at his own expence. It is costly for him but necessary. These cats stay around our property and we feed them and keep fresh water for them all. Two cats are allowed in Dads house, and one cat is allowed in my house. The one I have, I adopted from the shelter in the next town over and his name is Panther. Solid black and loveable as can be.
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
1 egg
2 tsp vanilla extract
1 cup semi-sweet chocolate chips.

1. Preheat oven to 350 degrees


2. Combine flour and baking soda. Set aside


3. 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.


4. 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.

Newest Front Porch pic of sky in Saturn, & the apron I made my grandbaby.

These clouds popped up today and looks like we will be getting more rain here in Saturn, Texas.

The temperature dropped lower. It is now 84 degrees and we are not having much of a summer. Some big fat white mushrooms are growing out here now also, and I wonder if I can eat them or if they are poisonous.

This next picture is of Laila, my grandbaby, I made her an apron to help me cook & clean. You would not believe how much help she is. :) When she puts this apron on, I can get her to pick up her toys with no problem. She loves it. Grandma loves you baby.

CHICKEN CACCIATORE

I am a dork. I woke up this morning thinking the tea was all gone from the refrigerator and made a new pot. Went to the refrigerator to get the tea picture, and found it half full. Go figure! So I added the new brew to it & now I have some strong tea, which is good by me as I like it. I hear the t.v. broadcasting another bomb threat at an airport. My Grand baby is talking WAY to loud today for some reason and it is bothering my ears. That's funny cause I am partially deaf.

The recipe below I got off a plastic bag of Hill Country Fare Young Chicken Boneless Skinless Chicken Breasts. I am making this for supper tonight. :)

1 tbl. Veg. oil

2 pounds (2-3 pieces) Chicken Breasts, thawed & cut in half

1 cup chopped Green Bell Pepper

1 1/2 cups chopped onion

3 cloves garlic, peeled & chopped ( I use my Scandinavian garlic mincer)

1 can (23oz) chopped black olives

1 can (8 oz) Tomato sauce

1 can (26oz) Pasta sauce

Heat oil in a large skillet over medium heat. Brown thawed chicken for 10 minutes, turning once. Add bell pepper, onion, garlic and black olives; cook for 3 to 5 minutes or until tender. Stir in the tomato sauce and pasta sauce. Simmer on medium-low heat for 35-40 minutes or until chicken is done. Season to taste. Serve over hot, cooked rice or pasta, if desired. Makes 6-8 servings.

Storms coming!! A pic from my front porch.

Looks like we are in for it again today here in Texas. I just took a shot from my front porch a view of the oncoming storm AGAIN. I don't mind the rain. But I have a feeling the earth is going through some major changes and the public should stock up for this coming winter.

Temp right now is 78.7 degrees, we are currently under ANOTHER flash flood warning. I live close to the Peach creek and also near possum trot run and they do have tendencies to over flow and flood. Please dear Lord, keep us safe here.

I was going to confess today, but I am truly to scared to. I can not bring myself to do it, and I hope you understand. Thats it. Finito, finished, done, over with. Rest assured I am not being abused nor am I hooked on any drugs. I may build up the curage later okay, right now, I cant.

Photos of some critters for Jungl to see

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. :)

http://blog.thomaslaupstad.com/

FOODS IN BLOOM

I found this article I had cut out of the August 1995 Country Homes magazine. It was so interesting that I want to share it. Also, tomorrow I will be making a really HUGE confession to you all. I will also be posting photos, so I hope you book mark it for the big confession tomorrow. It is about a problem I have had for years, and the time to come out with it, now. The reason I have to wait until tomorrow? My cameras batteries need charging. So, I will really be needing some help, as well as some encouragement and advice as to what to do. But please, before you make judgements toward me, please read the whole article tomorrow, before you do. Actually, I don't want negative criticism, just positive, as it will not be easy for me.



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.)

LAVENDER COOKIES

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

2 eggs

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

DECORATE LIKE A PRO

Technorati Profile
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:

1. Group items for more impact.
2. Collections needn't be big-as few as six pieces can make an attractive vignette.
3. Let larger items be the backdrop for smaller things.
4. Take your porcelain out of the cabinets and display it on walls.

ART OF COLLECTING

To tell the truth

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.