Posted by admin on 30th June 2009
Oatmeal Packets
Source: Make Your Own Groceries by Daphne Metaxas Hartwig
Servings: 8
3 cups quick-cooking oats, divided
Salt
8 plastic sandwich bags
Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cups oats. If you
e using a food processor, powder the 1 cup of oats in one motion.
Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoons powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water.
Apple-Cinnamon
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoons chopped dried apples.
Sweetened
To each packet add 1 tablespoon sugar.
Cinnamon Spice
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg.
Raisins and Brown Sugar
To each packet add 1 tablespoon packed brown sugar and 1 tablespoon raisins.
Wheat Germ
To each packet add 2 tablespoons any kind of wheat germ.
Fruit and Cream
To each packet add 1 tablespoon dry milk and 2 tablespoons dried fruit.
Better a mouse in the pot than no meat at all. — Romanian Proverb
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Posted by admin on 30th June 2009
Hunter Sauce
Serve with leg of lamb or roasted turkey.
1/3 cup firmly packed brown sugar
1/2 cup ketchup
1/4 cup butter or margarine
1/4 cup apple jelly
3 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cloves
Combine all ingredients in a medium saucepan; cook over low heat, stirring until smooth.
Yield: 1 1/3 cups (about 8 servings)
Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 248mg Sodium
Exchanges: 0 Grain (Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
I am not an Athenian or a Greek, but a citizen of the world. — Socrates
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Posted by admin on 30th June 2009
3/4 c Watercress,packed,chopped 3/4 c Unflavored nonfat yogurt 3/4 c Mayonnaise 1 tb Lemon juice 1/2 ts Dried tarragon leaves 1 Garlic clove 2 ts Fish sauce or anchovy paste In a blender or food processor, combine watercress, yogurt, mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth. Add fish sauce to taste; whirl to blend. (If sauce is made ahead, cover and chill up to a day.) Makes about 1 1/2 cups.
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Remember this, very little is needed to make a happy life. — Marcus Aelius Aurelius
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Posted by admin on 30th June 2009
Karen Mintzias 1 c Tomato sauce 2 c Dry red wine 1 lg Bay leaf 2 Whole cloves 1/2 ts Dried oregano or marjoram Salt & freshly ground pepper Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
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Ultimately, the only power to which man should aspire is that which he exercises over himself. — Elie Wiesel
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Posted by admin on 30th June 2009
Soft Margarine
1 pound margarine
3/4 cup buttermilk
3/4 cup vegetable oil
Dash of salt
Have all ingredients room temperature, then mix thoroughly in electric mixer. Refrigerate.
The teachers task is not to implant facts but to place the subject to be learned in front of the learner and, through sympathy, emotion, imagination and patience, to awaken in the learner the restless drive for answers and insights which enlarge the personal life and give it meaning. — Nathan M. Pusey
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Posted by admin on 30th June 2009
6 oz Flour 6 tb Butter 1/2 Fish stock 1/2 ts Rout fillets (skinned)* 1/2 lb Very small shrimp 1/2 lb Lump crabmeat 6 Egg Yolks, whipped 1 c Chablis 1 tb Egg shade or yellow Coloring 1 c Heavy cream Salt & Pepper to taste Wire whip Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]
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We can only learn to love by loving. — Iris Murdoch
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Posted by admin on 30th June 2009
Banana Pudding
2 large tart apples, grated unpeeled
2 tablespoons lemon juice
1/2 cup granulated sugar
3 egg yolks
1/2 cup matzo meal
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large bananas (for topping)
3 egg whites
1/8 teaspoon salt
2 tablespoons granulated sugar
Dash of grated lemon rind
Combine grated apple and lemon juice. Beat sugar and egg yolks until creamy and add by stirring in quickly and alternately with matzo meal to which spices have been added.
Grease a pudding dish and turn in this mixture. Bake at 325 degrees F approximately 35 minutes, or until set.
Turn out on serving plate and top with sliced bananas. Beat egg whites with salt and sugar until thick and spread on top just before serving.
This may be eaten cold without topping of bananas and beaten egg white meringue. A dusting of sugar and cinnamon may substitute for egg topping.
Serves 6.
A man of good will with a little effort and belief in his own powers can enjoy a deep, tranquil, rich life — provided he go his own way. He need not and should not think of making a good living, but rather of creating a good life for himself. To live ones own life is still the best way of life, always was, and always will be. — Henry Miller
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Posted by admin on 29th June 2009
4 c Bottled apple juice 1 pk Powdered pectin 4 c Sugar 1/4 c Red hot cinnamon candies Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes). Stir twice. Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: 6 half pints. From: Ball Blue Book Shared By: Pat Stockett
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The greatest penalty of evildoing - namely, to grow into the likeness of bad men. — Plato
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Posted by admin on 29th June 2009
Split Pea Soup
1 pound yellow split peas, picked over and rinsed
1 large onion
3 or 4 small carrots
3 stalks celery
1 heaping tablespoon salted herbs
Pepper to taste
6 cups water
1 package kielbasa, cut up bite size
Put ingredients in pressure cooker (add peas last, but do nit stir to keep them on top and prevent then from sticking to bottom). Cook for 8 minutes on medium setting. Adjust seasonings to taste.
I used to think that cyberspace was fifty years away. What I thought was fifty years away, was only ten years away. And what I thought was ten years away… it was already here. I just wasn aware of it yet. — Bruce Sterling
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Posted by admin on 29th June 2009
Country Soup Mix in a Jar
Fills one 1-quart jar
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
In a wide mouth 1-quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.
Attach a gift card with the following instructions:
Add contents of jar to 3 quarts of water, 2 stalks chopped celery, 2 sliced carrots, 1 cup shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
If I were to try to read, much less answer, all the attacks made on me, this shop might as well be closed for any other business. — Abraham Lincoln
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