BACK TO THE DAYS

pandarenfemaleatlakedockinvalleyofthefourwinds

 

I thought I would revisit some of the games that I used to play and tell you what I think of them today. I think I told you I had begun to play World of Warcraft the other day. Day 3 finds me at level 16, back with my old guild, Bran’s Believers, which was the second guild I had formed and is now run by my friend, John, known in-game as Camber. I bought the complete game which comes with a character level 90 boost. More about that later. I am very rich for my level as Camber gave me a huge amount of gold. Thus I bought a better bow and was able to fully train my character up to the max for her level. I w,as able to chat with Oschelan and Annaleighh and Rosethorne. Great friends and guild-mates from years back. So far I am frustrated only that my character is so low that I have no mount and that I can’t find where the quests are, but that was true before. I also miss having fancier armor and looking more feminine than I currently do. I love the new quests I’ve encountered, especially The Balloon Quest in Stormwind, one of the game’s major cities. I play a human hunter and it seems to fit me better than the healer characters I tried hard to learn in this game. I also made a Pandorian, a new race since I left. She is also a hunter. I find her very cumbersome and find the quests much harder than the ones I face as a Human Hunter. I chose tailoring and sinning as my main professions, along with cooking, fishing and first aid as my secondary professions. Cooking is my favorite. Big surprise.

 

prodigy logo

The Next President from Prodigy was the very first online game I played. Talk about addiction. This game was addictive and very expensive. Those were the days you had to pay for your online time. The game came out when President Clinton was running for his first term. There were 6 candidates at the start of the game and as in the real election, candidates were weeded out until only 2 were left and finally it was time to vote. This was the best gaming experience I ever had. No drama at all and met some wonderful people. I dragged a couple from Prodigy’s Food Board which is where I usually had hung out before the game came into being. One of those people, Camber, the now leader of Bran’s Believers, I had met on the Food Board, got him involved in The Next President, and so the circle revolves. From the Next President, we tried our hands in a Star Trek type game on Prodigy. That game didn’t really intrigue me, although I am an avid Star Trek Fan.

 

kingcleowyn - The Shadow of Yserbius

This looks like my original Leah character!

 

 

Yserbius from The Imagination Network was the first. This is still my very favorite game. It was where my character was born and where MRA (Mystical Realm of Asgard), my guild was born. This is where I met Sethiel, my long-time questing partner and my best friend. Yes, I have two best friends. I am lucky. The Shadow of Yserbius was a puzzle-based MMORPG that really brought people together. Many of those friends I am still friends with. It took me a long time to go to the mountain, which is how people used to refer to The Shadow of Yserbius as. The man who is currently running Bran’s Believers, Camber, tried to get me to go and tried to teach me. No luck. Let me back up a bit. The Imagination Network was an online service (I think that is what you would call it.) that hosted many forums and games such as a version of Yahtzee, backgammon, a golf game and was the first that I know of that you could “chat” real time to people. Anyhow, one day, a couple of neighborhood boys did some work for me as a good deed. To repay them, I told them about INN (The Imagination Network) and told them they could play. They created Leah. They made a friend who helped them get Leah a few levels and told me his name was Aljo. The next day I decided to see if I could go to the mountain and meet this Aljo and see what the game was about. Aljo was great and he was a good teacher. So Leah was begun as was her saga. I will tell that some other time.

 

Empiriana

 

Next came a game called Empiriana. Empiriana was a good puzzle-based MMORPG, but it’s developers, for whatever reasons, never kept up with the game. Also, the game was really the first graphical game I know of.  It was a decent game with great players. Met so many good people here. But our time was short-lived.  The developers didn’t keep it up so we got bored.

 

 

Asheron's Call

Onward to Asheron’s Call. I have so many fond memories of Asheron’s Call. It is here that I met my best friend, known then as Annabelle. She and I had the most fun shopping for high fashions in that game. It is also the game where my in-game children, of whom Annabelle became one, would bring me incredible gifts. I really loved Asheron’s Call and in my heart it remains my second favorite MMORPG of all time. My guild, MRA (Mystical Realm of Asgard) flourished here. We should have s stayed there. I believe we’d all still be together if we had. The game is downloading as I am typing this. I am not finding the installation of this game easy. It’s probably me and the late hour and my impatience though. Why don’t they make things easier for us non-geeky gamers? Now this is strange. They allow you to download the game but then tell you that you need to purchase an account. So forget that.

I tried Everquest just once and very briefly. I did not find that game user-friendly at all. Within five minutes I fell into water and couldn’t find my way out. Forget that!

 

 

dark-age-of-camelot-catacombs-20040927042821546-000

So I thought that I would re-visit Dark Ages of Camelot. For some weird unknown reason I don’t qualify for an account. Too late to worry about it tonight, but I am a person of little patience, so I say, they lost out!

 

World of Warcraft 2

 

And now back to World of Warcraft. This is a good game and the powers that be keet making the game more exciting. There have been many changes since I last played, and from what I see, it’s for the better. I really like that they are throwing today’s social issues such as homelessness into the storyline. Cudos for that Blizzard!! The graphics are great as always, but the servers are crowded and thus lag is great. Lag is frustrating to all gamers, but most MMORPGS suffer from them. If someone ever solves this problem, I am willing to wager he/she will become a millionnaire. There are good people playing this game and I find that there is a more mature group playing it.

So, that was my journey into the addiction of gaming. Gaming is a good release. I wouldn’t say it is relaxing. Maybe just the opposite, but it does take you away from the problems of your own life. It stirs your emotions and fosters friendships and in some cases romance, or romantic entanglements. I know of at some marriages that we broken up due to gaming. One on-line friend had to quit gaming because he was so addicted. I am fortunate, Paul allows me this folly. First because he worked 12 hour days before he retired, and I was home alone and lonely. And now, he does his computer thing while I do mine, although we are joined at the hip.

Do I think gaming is good or bad? What a difficult question that is. I think it’s a good thing if done in moderation. I hate it when I see young kids sit and play for hours everyday and on the weekends when they should be out having the time of their lives. I know there are kids who are shy in real life, or don’t quite fit in. I think for them especially, trying to make real life friends is crucial and to interact and learn social skills is crucial. I think that for adults, it is a great way to unwind after a day’s work or if you have nothing to do on the weekend. But even then, go out and socialize. People in real life are important. I learned that lesson the hard way. I became reclusive and came up with excuses on how I needed to stay home. I only wanted to be with my on-line friends.

Now, on the positive side. Gaming teaches leadership, team work and does teach some social skills. Netiquette is essential in gaming. However, there is definitely a lack of it, in my humble opinion, when it comes to going after quest kills. Then people are greedy, pushy, etc. It’s like a sale at a bargain basement. Everyone for themselves. I hate that in the gaming world, but I guess, that’s part of gaming. Gaming is fun, entertaining, and fascinating. If you get into role-playing, it is a good way to be creative.

The thing I hate most about gaming is the PvP (Player vs. Player) aspect. I am a pacifist at heart and even for pretend I abhor the idea of killing others. I respect the human race too much to be comfortable killing other players. So I choose not to duel others and not to go on battleground raids. I stick to killing monsters and non-player characters (NPCs). I am limited my play time and am not getting consumed with leveling, which I never did anyhow. My time mostly went into running my guild. I never got a character over level 20 because of this. Maybe this time I will be able to play and learn the game. Who knows, perhaps now is my time to really get to the end game which I have never been able to do. Wish me luck!

While looking for graphics, I came across a great post about the psychology behind WoW at the Metropolist.  Here is the url for an interesting viewpoint about MMORPGs: http://www.themetropolist.com/play/latest-play/cant-stop-playing-world-of-warcraft-can-learn-psychology-behind-mmos/ 

Gamers, when they get hungry like a quick meal that is easy to eat at their computers.  Here is such a recipe.  Enjoy!

 

 

chicken-zuccini_300

Home Cookin Chapter: POULTRY

Chicken, Zucchini, And Prosciutto
=================================
preparation: 15 minutes
cooking: 20 minutes
Ingredients:

4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon

.
Directions:
Heat oven to 400° F.

Season the chicken with ¼ teaspoon each of the salt and pepper.

Heat 1 tablespoon of the oil in a large ovenproof skillet over
medium-high heat. Cook the chicken for 2 minutes per side.

Transfer the chicken to the oven and roast for 8 minutes.

Meanwhile, in a second skillet, over medium heat, heat the
remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per
side. Transfer to a plate.

Add the zucchini, garlic, and remaining salt and pepper to the
skillet and cook until tender, about 3 minutes.

Add the prosciutto and zucchini mixture to the skillet with the
chicken, squeeze the lemon over the top, and toss. Divide among
the plates.

source: Kate Merker
December 2006 via
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-
zucchini-prosciutto

Photo: Anna Williams

 

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

This post is dedicated to Sethiel, Blackie,  Ham and his boys, Annabelle, CamberSojo, Truefoe and all of the rest of my wonderful MRA family!

REAL OR FICTION

Is this what we are buying?

Is this what we are buying?

 

Truth: There is such a thing as Genetically Modified Organisms better known as GMOs.

As I am reading Michael R. Hick’s book Season of the Harvest, the first in his Harvest Trilogy, I am becoming aware for the first time about GMOs. I do admit to living in my own cocoon and being unaware of many things. But, this book has me wondering, how many GMOs do I purchase? Are they labeled as such? Are they harmful or beneficial? How many ways could they kill off a human population? Such as the thoughts of a paranoid person, or are they thoughts of someone who is intelligent to want to know. Well, I want to know. The story so far sounds very plausible to me and I wonder just how much of the story is real. I’d love Mr. Hicks to do an interview for us some time to tell us about his research and how he really feels on this subject. Anyhow, I hit the internet to do some digging for us and here is what I’m learning. After reading this post, I hope you will let me know your feelings about GMOs and what your plan of action is regarding your feelings. Also, if you have any new information on the subject, please share with us.

 

gmo tomatoes

 

The first site I went to is the Non-GMO Project.org’s website. There is a wealth of information here. At the website I learned that most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

The article goes on to say that even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public.


The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. Their strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.


In the U.S., GMOs are in as much as 80% of conventional processed food. 
Click here for a current list of GMO risk crops according to the Non-GMO Project.

(The above information came from http://www.nongmoproject.org/learn-more/ )

This reads very much like Mr. Hick’s book. So, on to more information. The National Library of Medicine’s website says that the following are potential benefits of genetically engineered foods:

  • More nutritious food

  • Tastier food

  • Disease- and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)

  • Decreased use of pesticides

  • Increased supply of food with reduced cost and longer shelf life

  • Faster growing plants and animals

  • Food with more desirable traits, such as potatoes that absorb less fat when fried

  • Medicinal foods that could be used as vaccines or other medications

and that the potential risks are:

  • Modified plants or animals may have genetic changes that are unexpected and harmful.

  • Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.

  • Plants may be less resistant to some pests and more susceptible to others.

The site goes on to inform us that “The Food and Drug Administration (FDA) regulates production and labeling of genetically engineered foods, but that some people have raised concerns that the genes from one food that are inserted into another food may cause an allergic reaction. For instance, if peanut genes are in tomatoes, could someone with a peanut allergy react to tomatoes?”

(The above information can be found at http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm )

Reading through the National Library of Medicine’s list, right away I see a conundrum – under befits they list decreased use of pesticides, but then they say that plants may be less resistant to some pests and more susceptible to others. Wouldn’t this lead to those dreaded super-resistant pests? Sounds like danger brewing to me. So, OK, we now have new allergies and super-resistant pests to worry about, no biggie, right? Let’s dig some more.

gmo farm

The Scientific American’s website says that

The bulk of the science on GM safety points in one direction. Take it from David Zilberman, a U.C. Berkeley agricultural and environmental economist and one of the few researchers considered credible by both agricultural chemical companies and their critics. He argues that the benefits of GM crops greatly outweigh the health risks, which so far remain theoretical. The use of GM crops “has lowered the price of food,” Zilberman says. “It has increased farmer safety by allowing them to use less pesticide. It has raised the output of corn, cotton and soy by 20 to 30 percent, allowing some people to survive who would not have without it. If it were more widely adopted around the world, the price [of food] would go lower, and fewer people would die of hunger.”

All of these are great points. It makes the debate sounds like the debate of drugs vs. their side effects. Put into that context it sounds normal and like there’s no problem. However, drugs list their side effects. So far I have seen no such labeling on our food. Have you?

The article further goes on to tell us , “The human race has been selectively breeding crops, thus altering plants’ genomes, for millennia. Ordinary wheat has long been strictly a human-engineered plant; it could not exist outside of farms, because its seeds do not scatter. For some 60 years scientists have been using “mutagenic” techniques to scramble the DNA of plants with radiation and chemicals, creating strains of wheat, rice, peanuts and pears that have become agricultural mainstays. The practice has inspired little objection from scientists or the public and has caused no known health problems.

The difference is that selective breeding or mutagenic techniques tend to result in large swaths of genes being swapped or altered. GM technology, in contrast, enables scientists to insert into a plant’s genome a single gene (or a few of them) from another species of plant or even from a bacterium, virus or animal. Supporters argue that this precision makes the technology much less likely to produce surprises. Most plant molecular biologists also say that in the highly unlikely case that an unexpected health threat emerged from a new GM plant, scientists would quickly identify and eliminate it. “

(http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/ )

My question is, “Why take the risk?” I can see the desire for better food crops though and how else would we get them if not for GM? The article goes on for many pages, but I opted to stop here for now. To sum up…on one hand we have these delicious, beautiful, plentiful new varieties of our favorite foods. Who can complain, right? On the other hand these beauties can cause our bodies and our DNA havoc. It could even possibly wipe out the human race as we now know it through mutation and the law of survival of the fittest. Is that a good thing or a bad thing? Can we improve the human race or will we create Frankenstein type of monsters? I don’t think I’ll live long enough to know, but I worry about my grandchildren and great-grandchildren, etc. So to ignore this question is immoral, I think. Also, I worry that some ego-maniacal fanatic will get it in their head to take control of matters and genetically alter the food chain to wipe out vast sections of humanity. The new warfare.

What should we do?  Can I give up those pretty purple string beans I’ve been looking for?  What about all the different colored bell peppers and beets?  It is worth thinking about.

 

creamy fried confetti corn

Home Cookin Chapter: VEGETABLES

 

Creamy Fried Confetti Corn

==========================

One of our most popular corn side dishes, this corn casserole does

not disappoint. The sprinkle of bacon cuts the creamy richness of

the dish, making it easy for this casserole to pair with just

about anything.

 

Yield: Makes 6 to 8 servings

 

Source: Recipe from Southern Living via

http://www.myrecipes.com/recipe/creamy-fried-confetti-corn

 

 

Ingredients

 

 

8 bacon slices, chopped

4 cups fresh sweet corn kernels (about 8 ears)

1 medium-size white onion, chopped

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 (8-ounce) package cream cheese, cubed

1/2 cup half-and-half

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

 

.

Preparation

 

Cook chopped bacon in a large skillet until crisp; remove bacon,

and drain on paper towels, reserving 2 tablespoons drippings in

skillet. Set bacon aside.

 

Sauté corn, onion, and bell peppers in hot drippings in skillet

over medium-high heat 6 minutes or until tender. Add cream cheese

and half-and-half, stirring until cream cheese melts. Stir in

sugar, salt, and pepper. Top with bacon.

 

Note: JULY 2002 My Notes

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

051100038-01-corn-fritters-recipe_xlg

 

Home Cookin Chapter: VEGETABLES

 

Fresh Corn Fritters

===================

Yields about 26 bite-size fritters.

 

“Make the menu: A Southern Fourth of July BBQ

By Maryellen Driscoll from Fine Cooking

Issue 100

 

Try these as an appetizer, served with Charred Tomato Salsa, as a

side with grilled chicken or fish, or for breakfast with maple

syrup.”

 

Ingredients:

 

All-purpose flour cornmeal baking powder granulated sugar table

salt whole milk sour cream eggs

Sweet corn vegetable oil

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup stone-ground yellow cornmeal

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. table salt; more for sprinkling

1/2 cup whole milk

1/4 cup sour cream

2 large eggs

1 cup fresh corn kernels (from about 1 large or 2 small ears of

corn), coarsely chopped

1 to 1-1/2 cups vegetable oil

1 recipe Charred Tomato Salsa (optional)

 

.

In a medium bowl, stir the flour, cornmeal, baking powder, sugar,

and salt. In a small bowl, whisk the milk, sour cream, and eggs.

With a rubber spatula, gently stir the egg mixture into the flour

mixture until just blended. Stir in the corn. Let sit for 10 to 15

minutes.

 

Meanwhile, position a rack in the center of the oven and heat the

oven to 200°F.

 

Pour the oil into a small, heavy frying pan, preferably cast iron,

to a depth of 1/2 inch. Heat over medium heat until it’s hot

enough that a small dollop of batter sizzles when added.

 

With a spring-lever miniature ice cream scoop or a tablespoon,

scoop up a ball of the batter and gently release it into the hot

oil. Add three or four more balls of batter to the hot oil, taking

care not to crowd the pan.

 

Reduce the heat to medium low so that the fritters cook gently.

When golden brown on the bottom and barely cooked around the top

edge, after 1 to 2 minutes, use a slotted spatula to turn the

fritters and cook until golden on the bottom, 1 to 2 minutes

longer.

 

Transfer the fritters to a wire rack set over a baking sheet,

sprinkle generously with salt, and keep warm in the oven. Continue

to cook the remaining batter in small batches, adding more oil as

needed to maintain the 1/2-inch depth. Serve right away with the

salsa.

 

nutrition information (per serving): Calories (kcal): 70; Fat (g):

fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 1;

Protein (g): protein g 2; Monounsaturated Fat (g): 1.5;

Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium

(mg): sodium mg 120; Cholesterol (mg): cholesterol mg 20; Fiber

(g): fiber g 1;

 

PHOTO: SCOTT PHILLIPS

 

Read more:

http://www.finecooking.com/recipes/fresh-corn-fritters.aspx#ixzz3O

OSrVQIM Follow us: @finecooking on Twitter | FineCooking on

Facebook

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

corn-hoe-cakes-2-399x602

 

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

 

Southern Hoecakes

=================

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

 

“Southern Hoecakes make a great, simple side dish. Get this

family-favorite recipe for Southern

Hoecakes.”

 

Serves: 8

 

INGREDIENTS:

 

1 cup flour, self-rising

1 cup buttermilk cornmeal, self-rising

1 cup fresh corn, cut off the cob

Pinch of salt

Pinch of pepper

1 tablespoon sugar

4 tablespoons butter, melted

1 cup buttermilk

1 egg

Butter for griddle

 

.

INSTRUCTIONS:

 

Mix together all ingredients except the butter for the griddle.

Place butter on the griddle over a low medium heat. Scoop hoecake

batter onto griddle as you would pancakes. Cook until lightly

browned on one side and then flip. Cook on second side until

lightly browned and then remove to a serving platter.

 

source: http://addapinch.com/cooking/southern-hoecakes-recipe/

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

MARILYN’S CORN PANCAKES

My recipe for corn pancakes is very easy.

1 Box of Bisquick Baking Mix or your favorite pancake mix plus the ingredients to make 1 recipe of pancakes that the package calls for

1/4-1/2 cup canned or frozen Corn (I prefer the canned for this recipe)

Drain the corn. Mix the rest of the ingredients together and after they are mixed, fold in corn. Fry as per instructions on your mix. When golden brown on both sides, serve with coconut syrup if you can find it. I love coconut syrup with this recipe. I don’t know why, but I do. Here is a recipe for the syrup if you can’t find it in the stores. I have not had these with the coconut syrup since Uncle John’s Pancake House closed down in Rochester about 40+ years ago. I still think they had the best pancakes ever! I have never made the recipe below but it sounds interesting. Of course, you could try adding some coconut milk to maple syrup and bringing it to a boil and see what that comes out like. Let me know. Or if I try it, I’ll let you know.

 

Coconut Syrup

  • 1 stick butter
  • 3/4 cup buttermilk (or add 1 Tbs. vinegar to 3/4 cup milk)
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. coconut extract

In a saucepan, melt the butter, sugar and buttermilk together.  Stir frequently.  Bring it to a boil and boil for 1 minute.  Remove from heat and add the soda and extract.  It will bubble up a bit, but just stir until the fizz goes down.

http://eatathomecooks.com/2010/02/coconut-syrup-with-chocolate-chip-pancakes-and-chocolate-chip-waffles.html

 

CREDIT WHERE CREDIT IS DUE:

GMO graphic –http://sustainablepulse.com/2014/10/22/worlds-largest-ever-international-gmo-safety-study-set-london-launch/#.VLFnqIcTHEY

ANTI-SUPERBOWL – PART II

Poor deluded Woodstock!

Poor deluded Woodstock!

ANTI-SUPERBOWL FUN – PART II

We’re picking up with details for the Chex Mix Throw Down and Board Game Party

CHEX MIX THROW DOWN AND BOARD GAME PARTY:

Basically it is the same party as the Popcorn Thrown Down and Movie Party that I posted yesterday. See that post at https://atzimmesrevived.wordpress.com/category/anti-superbowl-fun/  .  Use the same ballot that is on that page for choosing the best Chex Mix, but  you will ask guests to bring a large bowl of a Chex Mix concoction to enter in the Throw Down Contest, and everything else is same, except put out a bowl of the Original Chex Mix instead of plain popcorn and a bowl of M&Ms and a bowl of Dried Cherries mixed with Cashews and Bridge Mix or other chocolate like Whoppers. For your entry, choose one of the favorites or find your own:

Chocolate Mint Chex Party Mix (recipe to follow)

Peach Cobbler Chex Party Mix (recipe to follow)

Kansas City BBQ Chex Mix (recipe to follow)

 

STAR WARS-STAR TREK-DR. WHO MARATHON PARTY

Rent, buy, or borrow, enough DVDs of one of the above themes (I think I’d go with the original Star Trek series for it’s Camp value) to last maybe 3-4 hours. By that time the game should be over or it will be dinner time. Have a variety of snacks and beverages. Try using recipes that go with the theme. Basically, enjoy the movies, have lots of laughs, and have good treats on hand. If you run out of watching materials, try to write an episode as a group. That should be good for lots of laughs. Now, for some recipes:

FOR STAR TREK THE ORIGINAL SERIES:

Deviled Crab (recipe follows)

Mushroom Cheese Canapes (recipe follows)

Plomeek Soup (recipe follows)

Nutcake (recipe follows)

Just make things up! Really, nothing sounded too great to me. If anyone has any great recipes for this category let me know! If I have time, I’ll continue researching this tomorrow, but onward…

clip-art-book-297x300

 

SNACKS TO CURL UP IN BED WITH A BOOK AND READ WITH:

Maybe the title of the book you are going to curl up with can be an inspiration to you…I am current reading an e book called Season of the Harvest which is Book I of the Harvest Trilogy by Michael R. Hicks. The book so far (I’m on Chapter 5) talks about corn. So for my snacking, popcorn is a natural, as is corn chips with salsa. I have to have chocolate, and since I’m being indulgent by staying in bed just to curl up and read, I would have to have some good truffles (homemade or purchased, as long a.s they are chocolate and truffles, I don’t care which) and I would have my diet coke so I can stay awake to enjoy the book.

I am also reading Andrew Greeley’s (may the good Father rest in peace), Irish Tiger. Greeley is the other of my two favorite authors (Diana Gabaldon being the other). Since the main character, Nuala, is Irish, I would nosh on green colored goodies and minty treats.

Or, since we are ordering Chinese food for dinner, why not have oriental snacks such as:

Frozen Mini-Egg Rolls

Frozen Pot Stickers

Asian-Flavored Snack Mix

Some nice Chinese Tea or a Chinese Tea or Japanese Sake would be good too, but I’d stick with my diet coke.

CUDDLE AND MAKE DINNER TOGETHER PARTY FOR TWO

Well, the cuddling part should be obvious and you should know how to do it, right, so I’ll go on to the cooking together. Split up the menu and each of you prepares part of it. Make it simple but fun. I would advise making dessert the night before so you can sleep in as late as you wish, although don’t forget the Rose Bowl Parade will be on. I do love watching that parade a nd the Macy’s Thanksgiving Day Parade. Ok, now for some more advice. Try to stay out of each other’s way while preparing. Knives can be dangerous is small crowded places and we don’t want anyone hurt. Have some relaxing, romantic music going while you cook and sing while you work. Sing to one another. One other thing, don’t forget to buy the champagne the night before, or other wine to enjoy during dinner. For our menu I suggest the following:

Appetizer – Shrimp Cocktail – buy the shrimp already cooked. If frozen, defrost as soon as you can. Buy or make your favorite cocktail sauce. Place a bit of lettuce in a Margharita glass, then place 4-6 shimp in it so they make a pleasing design. Serve with cocktail sauce on the side. Garnish with a half a wheel of fresh lemon on the rim of the glass. This is a good dish for the least experienced of you to make.

Soup – Chilled Corn Soup With Fresh Basil (recipe follows)

Salad – Fresh Tomato-Mozzarella Salad (recipe follows)

Entree – Slow Cooker Leg of Lamb with Garlic and Rosemary. (Recipe follows. This recipe makes enough for 6-8 people so you have two choices, freeze the leftovers for nights you don’t want to cook or cut the recipe in half. You need to get up early to make this as it takes 6-8 hours just to cook. I’d add another hour to prep-time. Paul and I are slow cooks, meaning it takes up forever to prep recipes, that is why I’m saying an hour of prep time.) If you want to sleep in late, broil up a couple of good steaks and bake a couple of potatoes to go with them.

Side Dishes – Crispy Asparagus (recipe follows) along with the potatoes from the Slow Cooker Leg of Lamb with Garlic and Rosemary if you make the lamb, or with baked potatoes if you opt to broil some steaks. This recipe is for the person with the most cooking experience to make.

Dessert – Elegant Eggnog Dessert (recipe follows) – To make this dessert, you MUST make this THE NIGHT BEFORE!!! The most difficult part of the recipe looks like it would be the cutting of the cookies for the trim. I would buy double the amount of cookies that the recipe calls for, just in case. If you have leftovers, nibble on them in bed!

 

chocolate milnt chex party mix

The recipes:

Home Cookin Chapter: SNACKS

Chocolate Mint Chex Party Mix

=============================

“Mint lover? You’re only 4 ingredients and 15 minutes away from a

make-your-own minty snack!”

PREP 15 mins

READY IN 15 mins

Original recipe makes 6 cups

Ingredients:

3 cups Chocolate Chex® cereal

3 cups Corn Chex® cereal

1/2 cup mint chocolate chips

1/2 cup peppermint-flavored dark chocolate pieces (MSS NOTE: Like

M&Ms)

.

Directions:

In large microwavable bowl, measure cereal. Set aside.

Line cookie sheet with waxed paper.

In medium microwavable bowl, microwave mint chips uncovered on

Medium (50%) about 1 minute, stir. Microwave an additional 15

seconds at a time, until chocolate is mostly melted and can be

stirred smooth. Pour over cereal, evenly coating pieces.

Microwave uncovered on High 3 minutes, stirring every minute.

Spread on waxed paper; cool 5 minutes. Stir in candies.

Store tightly covered.

Nutrition:

Calories141 kcal

7%Carbohydrates21.2 g

7%Cholesterol0 mg

0%Fat5.3 g

8%Fiber1.2 g

5%Protein1.9 g

4%Sodium147 mg

6%* Percent Daily Values are based on a 2,000 calorie diet.

Source: http://allrecipes.com/Recipe/Chocolate-Mint-Chex-Party-Mix/Detail.

aspx?evt19=1

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

peach cobbler chex party mix

Home Cookin Chapter: SNACKS

Peach Cobbler Chex Party Mix

============================

“Peach cobbler flavors in an easy Chex® party mix.”

PREP: 10 mins

READY IN: 15 mins

Ingredients

Original recipe makes 8 cups

Ingredients:

6 cups Cinnamon Chex® cereal

2 cups pecan halves

1/4 cup butter

1/3 cup packed brown sugar

2 tablespoons light corn syrup

2 (1.2 ounce) packages freeze-dried peach slices

.

Directions:

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar

and corn syrup uncovered on High 1 minute 30 seconds, stirring

after 1 minute, until mixture is boiling; stir. Pour over cereal

mixture, stirring until evenly coated.

Microwave uncovered on High 5 minutes, stirring after every

minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes.

Store loosely covered.

source: Recipe by Chex® Party Mix via

http://allrecipes.com/Recipe/Peach-Cobbler-Chex-Party-Mix/Detail.a

spx?ev

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Kansas City BBQ Chex Mix

Home Cookin Chapter: SNACKS

Kansas City Bbq Chex Mix®

=========================

Three ingredients and 10 minutes is all you need to have this

great-tasting snack ready. Chex Mix® Barbecue snack mix coupled

with cheese and sausage makes quite a treat.

Kansas City BBQ Chex Mix®

Prep Time 10 min

Total Time 10 min

Ingredients

1 Bag (8.75 oz) Chex Mix® barbecue snack mix

1 Cup cubed pepper Jack cheese (4 oz)

1/2 Cup bite-size pieces summer sausage

.

Directions

1 In medium bowl, mix all ingredients. Serve immediately.

Nutrition Information Serving Size: 1 Serving

Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat1

1/2g, Trans Fat0g ), Cholesterol5mg Sodium190mg Total

Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein2g ; % Daily

Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

deviled crab

Home Cookin Chapter: STAR TREK RECIPES

DEVILED CRAB

============

Deviled Crab: One of the many items that the food processor unit can

replicate onboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Deviled Crab

Ingredients

1 lb. fresh crabmeat

2 ribs celery, finely chopped

2 eggs

1 medium onion, finely chopped

1 bell pepper, finely chopped

3/4 cup corn bread crumbs

3/4 cup white bread crumbs

1/3 cup mayonnaise

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Dash of Tabasco

Preparation

Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat

together remaining ingredients until smooth. Mix well with crab mixture. Pack

into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot,

about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread

crumbs.

Serves 6 to 8.

.

Mushroom With Ladybug. border=
(via CulinarySchools.org credit for clip art only not recipe)

Home Cookin Chapter: STAR TREK RECIPES

MUSHROOM CHEESE CANAPES

=======================

Mushroom Cheese Canapés: Among one of the items that the food processor unit

can replicate aboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Mushroom Cheese Canapés

Ingredients

3 Tbs. butter

1 shallot, peeled and minced

1/2 lb. mushrooms

1 Tbs. lemon juice

1 1/2 cup Gruyère cheese, grated

1 egg, beaten

1/2 cup heavy cream

Salt and white pepper

12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Preparation

Heat butter in medium skillet. Add shallot and cook over low heat for 5

minutes, and add mushrooms. Cook until mushrooms become tender (about 20

minutes), and stir in lemon juice and salt and pepper; set aside. Then,

combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly

greased baking sheet. Drop a dollop of the mushroom mixture onto each bread

slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until

cheese mixture browns slightly. Serve warm.

Serves 8

.

Plomeek Soup

Home Cookin Chapter: STAR TREK RECIPES

PLOMEEK SOUP

============

Plomeek Soup – Star Trek: The Original Series

foodreplicator.tumblr.com

startrek.com

Plomeek soup is a traditional morning meal on the Vulcan homeworld. Taking a

page from the mostly vegetarian Vulcans, the Earth version is vegan-friendly.

You’ll Need:

1 onion

2 garlic cloves

5 carrots

2 small-medium sweet potatoes, peeled

3 small-medium beetroots, peeled

3 sticks celery

1 litre vegetable stock

Salt and pepper

Vegetable oil

Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of

gloves when peeling the beetroots if you don’t want to get pink hands! Then

chop up all the vegetables, including the onion and garlic cloves, into

chunks. Don’t worry about making them too exact as they will all get blended

at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add

the rest of the vegetables and cook for a few minutes. Add 750ml of the

stock, reserving the rest. Bring to the boil, then reduce the heat and simmer

until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until

smooth. Alternatively, you could use a hand blender if you have one. When all

the soup is blended, check the flavour and add salt and pepper to taste. At

this point, check the soup’s thickness – if too thick, add the remaining

vegetable stock as needed.

Serve and garnish with parsley if desired – although I’m sure the Vulcans

would consider this highly illogical.

SOURCE: http://foodreplicator.tumblr.com/post/31475290319/plomeek-soup

.

photo-24775701-pecan-nuts

Home Cookin Chapter: STAR TREK RECIPES

NUTCAKE

=======

Nutcake: With Spock’s katra logged in McCoy’s mind, Kirk described him as

fruity as a nutcake. (“Star Trek III: The Search For Spock”)

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a

lost recipe in the 23 century, and slang is slipping.

Nutcake

Ingredients

2 cups all purpose flour

2 cups granulated sugar

2 eggs

2 tsp. soda

2 tsp. vanilla

20 oz. canned crushed pineapple (not drained)

3/4 cup chopped pecans

1 stick oleo

8 oz. cream cheese (room temp)

1-3/4 cup powdered sugar.

Preparation

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice,

and pecans well. Pour into a 9×13 greased and floured pan. Bake in a

preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the

hot cake.

.

Asian-Flavored Snack Mix

Home Cookin Chapter: SNACKS

Asian-Flavored Snack Mix

========================

source: Gourmet Live | January 2011

By Gina Marie Miraglia Eriquez

Photo by Chris Gentile, Gourmet Live

via

http://www.epicurious.com/recipes/food/views/Asian-Flavored-Snack-

Mix-365215

Yield: Makes 14 cups

Active time: 15 minutes

Total time: 1 1/2 hours

“The Asian standbys of soy sauce, hoisin, and toasted sesame oil,

along with those crisp and shiny Japanese rice snacks, have become

so much a part of American cuisine that’s there’s nothing ‘ethnic’

about this truly addictive party mix. We guarantee that you won’t

be able to keep from nibbling on it all evening long! In fact, we

predict that you will find yourself making it often because you

won’t want to run out of it.”

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon Asian sesame oil

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

8 cups (3 ounces) popped popcorn

6 cups (6 ounces) rice cereal squares

1 (5 ounces) can chow mein noodles

1 (3 oz) package Asian rice cracker snack mix

2 cups salted roasted cashews or dry-roasted peanuts

1 cup wasabi peas or dried peas

.

preparation

Preheat oven to 250°F with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in

sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix,

cashews and wasabi peas in a very large bowl. Drizzle with butter

mixture and toss well to coat. Spread evenly in 2 large (18- by

13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

cooks’ notes: Snack mix can be made 2 days ahead and kept in an

airtight container at room temperature. If for some reason it

needs to be re-crisped, reheat it in the rimmed sheet pans in a

preheated 250°F oven for 10 to 15 minutes.

nutrition information: per serving (10 servings)

POWERED BY Edamam

Calories484 Carbohydrates52 g (17%) Fat27 g (42%) Protein10 g

(20%) Saturated Fat9 g (47%) Sodium476 mg (20%) Polyunsaturated

Fat5 g Fiber4 g (15%) Monounsaturated Fat12 g Cholesterol36 mg

(12%)

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ear_of_yellow_corn

Home Cookin Chapter: SOUPS

Chilled Corn Soup With Basil

============================

Time: 15 minutes

Yield: 4 appetizer servings, or 6 to 8 servings as an hors

d’oeuvre

Chilled Corn Soup

“No-cook, chilled blender soups are so quick to make it almost

feels like cheating. This one stars sweet corn that’s been tarted

up with buttermilk and lime juice, spiced with garlic and

scallion, and imbued with fresh herbs. While straining it isn’t

entirely necessary, it will give you a smoother, more elegant

soup. But when it’s too hot to breathe, let alone dig out the

strainer, you have our permission to skip it.

Serve this in espresso cups or shot glasses as an hors d’oeuvre,

or in bowls as a first course.”

INGREDIENTS:

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

¾ teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

.

PREPARATION:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups

kernels). Discard cobs and place kernels in a blender. Add

buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup

ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids.

Serve soup garnished with radish slices and a drizzle of olive

oil.

source: MELISSA CLARK

http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-

basil

MSS NOTE: The soup is a pale green when completed. I would

strain the soup if you serve as a shooter or in espresso cups,

otherwise I would not strain as I like something to chew in my

soup most of the time. Also consider the person you are making it

for. Do they have digestion problems, swallowing or chewing

problems? If the answer is yes, strain the soup.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ROSEMARY LEG OF LAMB

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

=======================================================

“To add flavour, I like to give meat a quick turn in a hot pan to brown the

outside before tossing it into the slow cooker; sometimes this is difficult

with a long leg of lamb; when I have a bone that makes it impossible to lay

the piece of meat into a skillet, I brown it quickly on the grill. Browning

meat adds flavour; if you like, pour whatever liquid you plan to use in the

slow cooker into the pan to loosen all those flavourful browned bits – give

it a swirl and then pour into the slow cooker. Browning your veg will boost

flavour too.

If you like, toss a couple handfuls of new potatoes or diced thin-skinned

Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker

first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a

squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re

a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and

garlic and a few glugs of red wine or stock. (This would be a great way to do

smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay

foil over the top and crimp it around the open edges, sealing those gaps.

Voila.”

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

olive or canola oil, for cooking

1 bone-in leg of lamb

4-5 medium Yukon Gold potatoes, chopped into chunks, or about the same

quantity of small new potatoes

1 head garlic, peeled

salt

a few sprigs of rosemary

about a wineglass full of red wine (or stock)

Rub the oil all over the lamb and either brown it in a hot pan or throw it on

the grill to get some colour. Meanwhile, toss all the potatoes and about half

the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and

rub it over the surface, then sprinkle with salt. Toss in a few sprigs of

rosemary and pour some wine in around the potatoes, cover (if the bone sticks

out, cover the lid with foil to seal in the heat) and cook on low for 6-8

hours. Carve the lamb and serve with the potatoes, finished with a squeeze of

lemon, if you like. Serves 6-10.

SOURCE:

http://www.babble.com/best-recipes/leg-of-lamb-in-the-slow-cooker-with-garlic

-and-rosemary/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Crispy-Asparagus-OR

Home Cookin Chapter: VEGETABLES

Crispy Asparagus

================

SERVES 4

“Crispy Asparagus is a dish that works just as well alongside a

juicy dinner steak as it does for a brunch or light lunch. This

fresh veggie side dish is sure to become a regular on your menus.

What You’ll Need:

1 pound asparagus, trimmed

1 egg

1 tablespoon milk

1 cup Italian-flavored bread crumbs

1/2 cup olive oil

Parmesan cheese (optional)

.

What To Do:

In a deep skillet, heat 1 inch water over high heat until boiling.

Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined.

Place bread crumbs in another shallow dish.

In a skillet, heat olive oil over medium-high heat until hot. Dip

asparagus in egg mixture then into bread crumbs, coating

completely. Sauté asparagus in hot oil until golden. Drain on a

paper towel-lined plate and serve immediately. Note

Sprinkle with grated Parmesan cheese just before serving, if you’d

like. Share This Recipe

Read more at

http://www.mrfood.com/Vegetables/Crispy-Asparagus#PFW4jQPFswIQm5G3

.99

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

elegant eggnog dessert

Home Cookin Chapter: Desserts

Elegant Eggnog Dessert

======================

“This impressive dessert has become so popular that I have to make

three every year—one for my

Husband to take to work, one for our family on Christmas Eve and

one for his family Christmas Day!

Any flavor of Pirouette cookies can be used, and vanilla can be

substituted for the rum flavoring.” —Lisa Scanio, Tampa, Florida

TOTAL TIME:

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

.

Directions:

Cut each cookie into two 2-1/2-in. sections; set aside. Crush

remaining 1-inch pieces.

In a small bowl, combine the cookie crumbs, cracker crumbs and

butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the

eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.

In another large bowl, whip cream until stiff peaks form. Fold

whipped cream into pudding mixture. Spoon over crust.

Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies

around dessert and press gently into sides.

Refrigerate leftovers.

Editor’s Note: This recipe was tested with commercially prepared

eggnog. Reduced-fat eggnog is not recommended.

Source: Originally published as Elegant Eggnog Dessert in Taste

of Home December/January 2008, p21

Read more:

http://www.tasteofhome.com/recipes/elegant-eggnog-dessert#ixzz3OFY

bEYBp

Publisher Photo

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Woodstock Kicking The Ball cartoon – http://www.glitter-graphics.com/users/sunshine65 

Stack of Books clipart – http://fairviewoklibrary.org/?page_id=131

Ear of Corn clipart – http://sweetclipart.com/multisite/sweetclipart/files/ear_of_yellow_corn.png


ANTI-SUPERBOWL FUN

charlie_brown_lucy-5356

I hate football. Thus, I hate Super-bowl Sunday. I know many of you out there feel the same way, so here are some ideas to make the day a better one. At the end of list, I will give you details of the suggestions that have *s after them.

1. Have an Anti-Super Bowl Party. Gather together your friends who have been deserted all football season and have an Anti Super Bowl Party. While the football fans are having beer and pizza, serve your friends more sophisticated fare like pretty drinks and appetizers.*

2. Go through the digital photographs on your computer and rename them something besides DM004102.

3. Play World of Warcraft or other favorite MMORPG for hours of uninterrupted enjoyment and munch on snacks and pizza. Have a soft drink or a beer, whatever is your pleasure.*

4. See a movie or go to a popular restaurant (not a sports’ bar though). Since everyone else will be glued to their TV sets, it will be easier to get in and I bet the service will be better!

5. Invite some friends over for a Popcorn Throw Down Challenge and Movies.*

6. Invite some friends over for a Chex Mix Throw Down Challenge and Board Games Party.*

7. Throw a Star-Trek or Star-Wars Marathon Party or even a Dr. Who Marathon Party.*

8. Take a tour of your City and stop in places that you have never been to before. End your tour with a dinner at a new restaurant.

9. Have a mani/pedi party complete with lotions, nail polish and stick-on decals. Order take-out from your favorite gourmet shop for you and your friends.

10, Take your favorite snacks and a good book to bed with you. Call for Chinese take-out for dinner.*

11. Write that novel you always wanted to begin.

12. Cuddle with that special someone. Make dinner together and make it special.*

Most importantly, put the emphasis on enjoying yourself and doing what you really want to do.

ANTI-SUPER-BOWL PARTY

Relegate the Super-bowlers to the basement or den and choose another room for the Anti-Super-bowlers Set up the dining room for your part of the party and the kitchen for the Super-bowlers Set the Super-bowlers’ table with paper stuff, yours with linens. Also have a comfortable sitting area for your end of the party so you can sit and chat or play games, or watch a movie. Make sure that you discuss all plans with your Super-bowler so that he/she understands the game rules. Make sure you both respect the other’s party and that noise is kept to a minimum unless really necessary like when a touch-down is made. Also make it clear that the food for one party does not get shared with the guests from the opposing party. Fair is fair.

Ok, the important thing is good friends and food. For our Anti-Super-bowl Party we are going to serve wonderful stuff.

Set up a wine bar. Include some of each type of wine: a sweet white, a dry white, a sweet red and a dry red. Of course you must include a bubbly wine too. A blush would also be a nice touch. Set out some seltzer water so people can make spritzers if they wish and a variety of juices such as cranberry, orange and grapefruit juice so guests can get creative. Also, some may not wish to drink alcohol.

Set up a cheese, fruit and cracker platter. I would include the following:

a nice wheel of brie made with fruit or the Parmesan-Coated Brie (recipe follows)

slices of apples and green grapes and fresh raspberries

a good-sized wedge of Jarlsberg cheese

a good-sized wedge of Sharp Cheddar

a nice smoked cheese

a small pile of cocoa-dusted nuts

a small pile of dried apricots

a small pile of Craisins

Place a small basket of crackers (I would use three different kinds of crackers) and some slices of a small Baguette.

I would also set out a bowl of trail mix (recipe follows), a bowl of butter mints and a bowl of cashew nuts. Use silver or crystal bowls, if possible.

After about a half an hour, bring out some fancy bite-site tidbits such as:

Bacon Wrapped Shrimp (recipe follows)

Prosciutto Wrapped Asparagus (recipe follows)

Mini Egg Rolls (cheat and buy the frozen ones!)

Place these appetizers on doilies placed on your fanciest serving platters.

For the dinner menu I would serve something elegant but simple and not too heavy as people are probably full from noshing.

I would begin the meal with a nice fresh fruit cup. Instead of a salad, I would put out a platter of fresh baby vegetables such as carrots, grape tomatoes, bell peppers, cucumbers and whatever else you think you want to add. Serve with a dip instead of dressing. Don’t do a vinaigrette though, do something creamy and rich. For the main course I would Almond Orange Crusted Chicken (recipe to follow) with couscous mixed with sauteed red peppers and peas for color. For desert something ultra decadent like Mint Chocolate Chip Mousse Cake (recipe to follow).

WoW_Box_Art1

WORLD OF WARCRAFT MARATHON

For the pizza, order out! Go ahead and splurge on wings too! But save these goodies for dinner.

Have a good supply of your favorite beverage(s) on hand and nearby. Just remember, you need to see those wee monsters and your reflexes need to be quick enough to kill them before they kill you!

For your snacking pleasure here is a variety to keep you munching away:

Chex Popcorn Pretzel Party Mix (recipe to follow) for your sweet tooth

Smoked Paprika Popcorn (recipe to follow for your savory tooth

Pour yourself a big bowl of M&Ms and go to town! Let’s save Azeroth together!!! “For the Alliance!”

boy-superhero-eating-popcorn

POPCORN THROW DOWN CHALLENGE AND MOVIE

Throw down the gauntlet and challenge your guests to come up with the best tasting unusual popcorn and ask them to bring it to the party or ask everyone to bring their popcorn makers and ingredients to make at your house. Before the party, ask them to come up with a name for their creation so you can make up the voting ballots. The ballot could look something like this:

NAME OF ENTRY

TASTE

AROMA

UNIQUENESS

PRESENTATION

TOTAL POINTS

I would give 1 point for taste, 1 for aroma, 2 for uniqueness and 2 for presentation. So highest point total per entry would be 6 points. In case of a tie, do a second vote on scraps of paper asking people to vote for their favorite of the tied entries.

Have plenty of beverages and choose a good light-hearted movie. Have some plain old fashioned popcorn to serve too! Here are some popcorn ideas for your entry:

Red Hot Popcorn

Pepperoni Popcorn

Hot Chocolate Popcorn

This post is longer than I expected it to be, so I will close it with recipe and continue tomorrow with the rest of the party details and recipes. Without further ado, the recipes:

bag_of_trail_mix_photo_cutouts-re4ef8700929646a99ec25ba8599d5d98_x7saw_8byvr_512

MARILYN’S TRAIL MIX

1 cup Craisins

¼ cup Dried Apricots; snipped into sliver-sized pieces (cut with a scissors)

½ cup M&Ms

½ cup Cashews

1 cup Corn Chex cereal

¼ tsp. Cinnamon

Mix all together.

NOTE: These measurements are a guideline. I never measure when making my trail mix. This is really how I make it:

2 handfuls of Corn Chex, 1 handful Craisins, about 6-8 Dried Apricots (snipped into slivers), 1 handful of M&Ms and a few shakes of Cinnamon. In other words, measure by what you feel. You also have to take how many people you are making this recipe for. I figure 2 cups of mix per person but 1 cup is probably okay too, especially if you are serving with other things. If you have leftovers, store in an airtight container and it should last a while. However, Paul and I find this addicting, so it doesn’t last long in our house.

Bacon-Wrapped-Shrimp-Recipe_s4x3.jpg.rend.sni12col.landscape

Home Cookin Chapter: APPETIZERS 2014

BACON-WRAPPED SHRIMP

====================

ACTIVE: 20 mins.

TOTAL: 40 mins.

SERVES: 4-6

INGREDIENTS:

Juice of 1 Lemon

1 clove Garlic; GRATED

1 tsp. Paprika

1 tsp. FRESH Thyme

3 tbsp. Extra-Virgin Olive Oil

Kosher Salt

1 lb. (about 24) LARGE Shrimp; PEEELD AND DEVEINED, TAILS INTACT

12 slices Bacon; HALVED

.

DIRECTIONS:

POSITION A RACK 3-4″ FROM THE HEAT SOURCE AND PREHEAT THE BROILER.

Whisk the lemon juice, garlic, paprika, thyme, olive oil AND 1/2

tsp. kosher salt in a SHALLOW BAKING DISH. Add the shrimp AND

toss to coat; MARINATE IN THE REFRIGERATOR for 20 mins.

TURN THE SHRIMP IN THE MARINADE TO COAT WELL. ONE AT A TIME,

REMOVE EACH shrimp AND wrap with a piece of bacon; secure with a

TOOTHPICK, if desired.

Place SEAM-SIDE DOWN on a baking sheet. Spoon any remaining

marinade over the shrimp. (MSS NOTE: I would cover the entire

baking sheet with aluminum foil BEFORE I put the shrimp on it.)

BROIL, TURNING THE SHRIMP ONCE, UNTIL the bacon is SLIGHTLY CRISP

AND the shrimp are cooked through, about 5 mins.

source: pg. 65, Food Network Magazine, Nov. 2014 issue, Volume 7,

No. 9.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

prosciutto-wrapped asparagus

Home Cookin Chapter: APPETIZERS 2014

PROSCIUTTO-WRAPPED ASPARAGUS

============================

24 asparagus speaks (1-1 1/4. lbs.), trimmed to 6-inch lengths

24 VERY THIN slices provolone cheese (12-14 oz.)

12 VERY THINN slices prosciutto (8-10 oz.), halved lengthwise

Cracked Black Pepper

1-2 tbsp. Olive Oil

1-2 tbsp. Balsamic Vinegar

MSS NOTES: I’d use corned beef instead of prosciutto and I’d omit

vinegar.

.

1. Place a steamer basket in a LARGE skillet. Add enough water

to come just below bottom of basket. Bring to boiling. Place

asparagus in basket. Reduce heat to MEDIUM-LOW. Steam, COVERED,

for 4 mins. Remove asparagus from basket; immerse in ICE WATER to

cool quickly. DRAIN asparagus, PAT DRY with paper towels.

2. Wrap a slice of cheese and a half-slice of prosciutto around

each asparagus speak. Arrange wrapped asparagus on a serving

plate.

3. Before serving, sprinkle with cracked pepper. Drizzle with

oil and balsamic vinegar.

MSS NOTES: I’d omit step 3 all together.

MAKE AHEAD: Prepare as directed through Step 2. COVER and chill

up to 24 hrs. Serve as directed. (MSS NOTE: I’d serve as is but

at room temperature.)

NUTRITIONAL INFORMATION: PER SERVING:

268 cal, 20 g fat (8 g sat. fat), 29 mg. cholesterol, 876 mg.

sodium, 4 g carbs, 2 g fiber, 19 g protein.

SOURCE: p. 10, Better Homes and Gardens Special Interest,

“Celebrate the Season 2014” magazine.

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: POULTRY

almond-orange-crusted chicken with fennel-arugula salad

Almond Orange Crusted Chicken With Fennel Arugula Salad

=======================================================

source: Created by: Ellie Krieger, cookbook author, “So Easy:

Luscious Healthy Recipes for Every Meal of the Week.” via The

Almond Board of California via

http://allrecipes.com/Recipe/Almond-Orange-Crusted-Chicken-with-Fe

nnel-Arugula-Salad/Detail.aspx?evt1

“Traditional chicken dinner gets a modern-day makeover with sliced

almonds and orange zest to perk up an old standby. Use the left

over orange slices for a refreshing side salad with arugula,

fennel and lemon juice.”

Ingredients:

1 orange

2 egg whites

3/4 cup sliced almonds, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast

Cooking spray

1/2 small bulb of fennel, halved, cored and thinly sliced into

half-moons

4 cups arugula, lightly packed, coarsely chopped if leaves are

large

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

.

Directions

Preheat the oven to 450 degrees F.

Ten minutes before you are ready to cook the chicken, put a baking

sheet in the oven to pre-heat.

Finely zest the orange and set the zest aside. Cut the top and

bottom off of the orange, sit the orange on one end on a cutting

board and cut the entire peel and pith off by cutting downward

following the shape of the fruit. Then, using a paring knife,

remove each section of orange from the membrane. Set the orange

sections aside.

In a shallow bowl, whisk the egg whites until slightly frothy. In

a large shallow bowl or on a plate, combine the orange zest,

almonds, and 1/4 teaspoon each of the salt and pepper.

Put the flour on a large plate.

Remove the pre-heated baking sheet from the oven and spray with

cooking spray.

Dip the chicken breasts, one at a time, first into the flour,

shaking off any excess, then into the egg white, and then coat

with the almond mixture and place on the baking sheet. Spray the

top of the chicken with cooking spray. Bake for 6 minutes, turn

and bake for 6 minutes more, until the chicken is cooked through

and the coating is golden.

While the chicken is cooking, combine the fennel, arugula and

orange sections in a large bowl. In a small bowl whisk together

the olive oil, lemon juice, and remaining 1/4 teaspoon each of

salt and pepper. Pour the dressing over the salad and toss to

coat.

To serve, place one large or two small chicken cutlets on each

plate and top with a mound of the salad.

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

mint-chocolate-chip-mousse-cake-2011

Home Cookin Chapter: CAKES 2013-2014

Mint Chocolate Chip Mousse Cake

===============================

June 7, 2011 in Cooking | Tags: mint, mint chocolate chip, mousse

cake

Chocolate Cake

1 cup plus 2 Tablespoons all-purpose flour

1 cup plus 2 Tablespoons granular sugar

6 Tablespoons cocoa powder, sifted

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

½ cup mini chocolate chips

¾ cup coffee

6 Tablespoons safflower oil

¾ teaspoon vanilla extract

3 medium eggs

Mint Chocolate Chip Mousse

4 cups cream

¾ cup granular sugar

2 teaspoons peppermint extract

¼ teaspoon green food color paste

1/3 cup cold water

1 Tablespoon gelatin

½ cup hand chopped chocolate [these are the chips]

Peppermint Spread

1 cup confectioner’s sugar, sifted

1/3 cup unsalted butter, room temperature

2 teaspoons peppermint extract

Chocolate Glaze

2 tablespoons cream

2 tablespoons granular sugar

½ Tablespoon butter

1 teaspoon honey

2 Tablespoons cocoa powder, sifted

½ teaspoon vanilla extract

.

When conceptualizing recipes, I tend to draft up a large list of

ideas that are possible creations. Mousse cakes are one such

recipe with endless possibilities and certainly a mint chocolate

chip is one of those have to make ideas. If you see the photo and

think mint chocolate chip ice cream, that’s exactly where I got

the idea. Growing up this was and still is my favorite flavor, not

to mention this minty green color is at the top of my favorite

paint colors list.

Chocolate Cake

Preheat oven to 350°F

Prepare a 12”x8 ½” sheet pan by coating it with butter and lining

with parchment.

Whisk together flour, sugar, cocoa powder, baking soda, baking

powder and salt.

Make a well in the center of the flour mixture and add the oil,

vanilla extract and eggs. Whisk until a smooth batter forms. Next,

whisk in coffee.

For this recipe I chopped a block of chocolate for the chips

needed, but mini chocolate chips will work just as well.

Pour the batter into the prepared pan, sprinkle with chocolate

chips and bake for twenty minutes. After baking, allow cake to

rest for a few minutes before inverting onto a cooling rack lined

with parchment. Why parchment? This cake is very moist and will

stick to just about anything it can and with a handful of

chocolate chips in this cake, it will be hard to resist eating any

broken cake pieces

As instructed in my Neapolitan mousse cake recipe, the size of

this cake is a little smaller. A cake board frame measuring twelve

inches by four inches was constructed. The left over cake can be

used to make trifles or saved for another mousse cake recipe later

on.

Mint Chocolate Chip Mousse

Sprinkle the gelatin over the cool water and allow to bloom.

Meanwhile, in a bowl combine the cream, sugar, colorant and mint

extract. Beat just before soft peaks form. The consistency will

still have soft peaks but they droop a little more. You want to

stop at this point because the folding in of the gelatin will work

the cream further. Heat the gelatin over simmering water. Remove

from heat and warm the remaining cream. The cream should be

slightly warmer than room temperature. Combine the gelatin and

warmed cream. Pour this mixture over the whipped cream and fold

in. Fold in the chocolate chips and fill the mold. Chill for

several hours to set the mousse.

To make chocolate chips for the mousse, simply fine chop any

quality semi-sweet chocolate.”

Peppermint Spread

To make this high intensity flavor layer for the mousse cake, whip

together all ingredients in a bowl and frost the top of the

chilled mousse cake.

Chocolate Glaze

Melt cream, sugar, butter and honey in a saucepan on low heat just

until combined. Whisk in cocoa powder and vanilla. Once cool,

spread chocolate glaze over the peppermint spread and chill for

the last time.

If you plan on serving this the next day or so leave the cake

board frame on so the mousse does not dry out. When the moment

arrives, use a long knife and slide it down along the cake board

in one direction. This will keep the layers more intact. Mousse

cakes are best carved when they are cold.

This recipe serves ten if cut into slices and less for square

cutouts.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

chex-popcorn-pretzel-chunks party mix

Home Cookin Chapter: SNACKS

Chex™ Popcorn-Pretzel Chunks Party Mix

======================================

“A favorite among the Chex™ team members, this crunchy super-snack

disappeared in no time. Don’t be surprised if the same thing

happens at your next party!”

GRAB THESE ITEMS…

4cups Vanilla Chex™ cereal

3cups popped popcorn

1cup fish-shaped pretzel crackers

2tablespoons butter or margarine

1jar (7 ounces) marshmallow creme

1/2cup candy-coated milk chocolate pretzels

.

STEPS

1Spray very large microwavable bowl with cooking spray. Mix

cereal, popcorn and pretzel crackers in bowl.

2In medium microwavable bowl, microwave marshmallow crème and

butter uncovered on High about 1 minute, stirring after 30

seconds, until crème and butter are melted and can be stirred

smooth.

3Stir, pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 2 to 3 minutes, stirring every minute,

until mixture is glazed.

Cool 5 minutes; stir in candies. Spread on waxed paper to cool.

Break into chunks. Store covered.

TIPS Method Note: This sweet and salty snack is super-yummy and

easy to make, but the marshmallow creme makes the prep a bit

sticky. To minimize stickiness, spray bowls, spoons and spatulas

with cooking spray before using.

NUTRITION Serving Size:

Calories 80 (Calories from Fat 25); Total Fat 3g (Saturated Fat

1g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total

Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g); Protein 1g % Daily

Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1

Carbohydrate Choice MyPyramid Servings: 0 tsp Fats & Oils; 0 oz-eq

Grains; 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000

calorie diet.

source:

http://www.chex.com/recipes/chex-popcorn-pretzel-chunks-party-mix/

16c419de-90d4-46d6-bf49-c22c39806004

Servings: 20

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

smoked paprika popcorn

Home Cookin Chapter: SNACKS

Smoked Paprika Popcorn

======================

{ ingredients }

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon onion powder

1 tablespoon grapeseed or canola oil

1/3 cup popcorn kernels

2 teaspoons walnut oil or olive oil

.

{ directions }

Mix the smoked paprika, salt and onion in a small bowl and set

aside.

In a medium pot, heat the oil and popcorn, covered, over medium

heat. As the popcorn pops, shake pan occasionally and immediately

remove from heat once the popping slows to 2-3 seconds between

pops. Pour popcorn into a large bowl, removing any unpopped or

partially popped kernels you see. Drizzle with walnut or olive oil

and toss with your hands to coat evenly. Scatter smoked paprika

mixture over popcorn and mix with your hands until kernels are

evenly coated.

Keeps for up to 2 days in an airtight container.

I use two types of oil because I like the subtle flavor the

walnut (or olive) oil adds to the mixture, but feel free to use

grapeseed or canola for both cooking and coating the popcorn.

Instead of cooking the popcorn on the stove, you can start with

unflavored, unsalted air-popped or microwave popcorn. I won’t be

mad.

source: http://www.eatyrgreens.com/smoked-paprika-popcorn/

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

red hots popcorn

DISCLAIMER:  This photo does not belong to the recipe.  I found photo in a Google search. ~MSS

Home Cookin Chapter: SNACKS

Red Hot Cinnamon Candy Popcorn

==============================

Makes 4 quarts

“A sweet and spicy popcorn treat that can be enjoyed all year

round.”

INGREDIENTS

16 cups popped JOLLY TIME® Butter or Crispy ‘n White Microwave Pop

Corn

1/2 cup butter or margarine

1/2 cup granulated sugar

1/4 cup light corn syrup

3/4 cup red cinnamon candies

1/4 tsp baking soda

.

DIRECTIONS

Place popped popcorn in large bowl. Melt butter in medium

saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a

boil; continue boiling, stirring constantly, until candy is

dissolved completely. Boil without stirring for 3 minutes. Remove

from heat; stir in baking soda. Gradually pour over popcorn,

mixing well. Allow to cool completely on foil or buttered wax

paper. Break apart and store in tightly-covered container.

source: http://www.jollytime.com/recipe/red-hot-cinnamon-popcorn

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

pepperoni

Home Cookin Chapter: SNACKS

PEPPERONI PIZZA

===============

Pepperoni Pizza

Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot

until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup

popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded

mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil and 1 teaspoon

each granulated garlic and dried oregano. Season with salt.

Read more at:

http://www.foodnetwork.com/recipes/articles/50-flavored-popcorn-recipes.page-

2.html?oc=linkback

hot chocolate popcorn

Home Cookin Chapter: SNACKS

Hot Chocolate Popcorn

=====================

Ingredients

1/2 cup un-popped popcorn (about 16 cups popped)

14 oz white candy melting disks or vanilla almond bark

2 cups mini marshmallows

1/2 cup Hot Chocolate (powder) mix

4 oz milk chocolate

Wax paper

.

Instructions

Make your popcorn using an air popper. (If you don’t have an

air-popper and use microwave popcorn, use plain or lightly

buttered/salted.)

In a large bowl combine your popcorn and marshmallows.

Melt you white candy melts according to package directions and

drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

Spread your popcorn on a wax paper lined counter. Immediately

sprinkle your hot chocolate mix on top of wet popcorn.

Melt your milk chocolate in the double boiler or microwave and

drizzle on top of popcorn. Let chocolate set. Store in an airtight

container for up to 3 days.

Yield: makes approx 18 cups of popcorn

source: http://cookiesandcups.com/hot-chocolate-popcorn/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Charlie Brown and Lucy Football cartoon – http://notesfromachair.com/2013/02/03/dickens-the-super-bowl-and-me/

MSS NOTE:  I strongly suggest reading the wonderful blog entry where I found the above mentioned cartoon.  Just click on the link above.

Super Boy Eating Popcorn clipart – http://www.mycutegraphics.com/graphics/superhero/superhero-eating-popcorn.html

Trail Mix clipart – http://imgarcade.com/1/trail-mix-bag/

BABY IT’S COLD OUTSIDE – 26 IDEAS ON HOW TO STAY WARM

cold-clip-art-cold-weather-clipart-17

Baby, it’s freezing out here!

 

I don’t know about where you live, but tonight, January 5, 2015, in the Rochester, New York area, it is 13 degrees Fahrenheit. Baby’s it’s cold outside. So, how do people keep warm? For myself,1. I hibernate as much as possible. 2. I keep the heat set to 72 degrees and 3. huddle under an extremely thick, heavy quilt and 4. put two afghans (not the dogs) over that. 5. I drink hot tea. 6. I keep the hubby nearby. Not everyone is so lucky, so I thought I’d do some research to see how others beat the cold.

7. Insulate your windows with bubble wrap and a spray bottle filled with water. See the how-to at http://home.howstuffworks.com/green-living/insulate-windows-bubble-wrap.htm

Not only will this method save your money, but it’s green. They claim that this method will reduce heat loss by approximately 50%. That’s not something to sneeze at!

I found many great hints at http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/ :

8. Shower with the door open. The warm, humid air from doing this will add humidity to the air which in turn will raise the temperature of the entire house.

There are so many more great ideas at news.distractify.com that you must go check them out. I wanted to list them all here, but I don’t want to plagiarize their whole web page! Again, that URL is: http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/

wikiHOW says:

9. Use a hot water bottle. Water retains heat for a long time, making hot water bottles an affordable and effective way to stay warm. You can use one while sitting at your desk or watching television, and a water bottle under the blankets will keep your bed warm through the night.

10. Wear appropriate winter clothing. Look for jackets that are made of down or wool. If it’s snowing or raining, wear a water-resistant jacket or shell to prevent getting soaked.

The website where I found the above hints has many more ideas. Their URL is: http://www.wikihow.com/Keep-Warm-During-Winter

A British website

http://www.mirror.co.uk/money/personal-finance/10-ways-keep-warm-save-4602593 came up with this fantastic idea:

11. Make a rice sock. A rice sock I hear you say? What’s one of them? Well you can buy teddies filled with rice and lavender that you heat in the microwave for a minute or so as a hot water bottle alternative. It’s a pretty efficient way of getting heat into something – certainly more energy efficient than boiling a kettle full of water. But instead of spending £20 on a shop bought one, fill a sock with rice and lavender, tie the end and you have your own hand warmer. You could even pop it under the duvet before you go to bed to warm the sheets.

I want to know when we can eat it! Sounds like a yummy combination to me…steamed rice though and lavender.

12. This same website suggests that instead of capping your fireplace, you should install a chimney balloon. If you have an open fireplace which is unused you are losing a huge amount of heat and literally burning money in heating costs. You could have your chimney capped but this could easily set you back a couple of hundred pounds. Another option is to install a chimney balloon. You can pick these up for less than £30 and the saving on heating costs could be substantial!

From their photo, I can’t tell if chimney balloons are just normal balloons or if there is really such a thing as a chimney balloon. Do any of you know the answer or do I have to research it?

13. http://mentalfloss.com/article/60076/12-toasty-tips-staying-warm-cold-weather wisely advises those who do not have access to adjust the thermostat in their apartment or office building to outsmart the device by making it “think” the room is colder than it actually is. Putting ice near the thermostat often does the trick. See how this trick is done at http://www.instructables.com/id/7-Winter-Life-Hacks-to-Keep-You-Warm/

14. One method mentalfloss.com mentions that I adore is to bake all day! Using your oven heats up the whole house. You’ll feel even cozier if you invite friends—and all their body heat—over to eat four dozen cookies.

Not only will you add heat, but the house will smell terrific and you will have yummy treats to go with a hot cup of tea, cocoa or coffee! What could be better, more satisfying and warm your insides!?!

15. The trusty old Farmer’s Almanac tells us to Keep OUR Feet Warm.

I highly recommend “house slippers” indoors. I know that it sounds a bit old-fashioned, but having the rubber sole really makes a difference.

One reader adds, “I’m from Florida. But when it’s cold, like when we got down to 23 last week, socks are my best friends. A soft, cozy pair worn to bed keeps my feet toasty warm, and as long as my feet are warm, I’m comfortable with the thermostat turned down.”

“Keep changing your socks! Everybody forgets that your feet sweat, and THAT can make you cold even though you are layered up.”

For the outdoors, it really helps to insert foam liners in your boots or hiking shoes to give your toes an extra layer of insulation.

http://www.almanac.com/blog/editors-musings/blog-keeping-warm-winter

And finally, for today, the website at http://www.nyc.gov/html/oem/html/hazards/winter_tips.shtml has a very IMPORTANT treasure trove of health and safety advice for the winter. I am going to repost the first part here, but STRONGLY suggest that you click on the link above for the rest of this important information!!! So here without the numbering are ideas numbers 16-26.

Tips for Staying Warm

Exposure to cold can cause life-threatening health conditions. Avoid serious conditions such as frostbite and hypothermia, by keeping warm.

  • Wear a hat, hood, or scarf, as most heat is lost through the head.
  • Wear layers, as they provide better insulation and warmth.
  • Keep fingertips, earlobes, and noses covered if you go outside.
  • Keep clothing dry; if a layer becomes wet, remove it.

Snow Removal Safety Tips

  • Stretch before you go out. If you go out to shovel snow, do a few stretching exercises to warm up your body. This may prevent injury.
  • Cover your mouth. Protect your lungs from extremely cold air by covering your mouth when outdoors.
  • Avoid overexertion. Cold weather puts an added strain on the heart. Unfamiliar exercise, such as shoveling snow or pushing a car, can bring on a heart attack or make other medical conditions worse. Take frequent rest breaks, and drink plenty of fluids to avoid dehydration.
  • Keep dry. Change wet clothes frequently to prevent a loss of body heat. Wet clothing loses all of its insulating value and transmits heat rapidly.
  • Stay safe. Walk carefully on snowy or icy sidewalks. If using a snowblower, NEVER use your hands to unclog the machine.
  • Maintain an awareness of utilities when shoveling snow. Do not cover fire hydrants with snow when clearing sidewalks and driveways. Do not shovel snow into manholes and catch basins.
  • Offer to help individuals who require special assistance, including seniors and people with disabilities.

I think that slow-cooker soup recipes are just the right thing to cook overnight to help keep you and your house warm. Here are the recipes that sounded good to me. I am also going to include some old-fashioned stove-top method soups. Can’t hurt to have both the oven and the slow-cooker going. Just DON’T LEAVE THE OVEN ON OVERNIGHT! I don’t think that’s very safe.

 

 

slow-cooker chicken soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Chicken Noodle Soup

===============================

Ingredients:

5 quart slow cooker

2 stalks of celery

3 large carrots

1 medium onion

2 tsp. salt

1/2 tsp. pepper

3 lb. whole or cut up broiler/fryer chicken

1 tsp. dried basil

3 c. water

16 oz. noodles, uncooked

.

Prepare the vegetables by washing the celery and peeling the

carrots. Then cut them into slices, keeping them consistent in

size.

Place the carrots and celery in the bottom of a 5 quart slow

cooker. Cut the onion into slices and lay them on top of the

carrots and celery.

If a whole chicken was purchased, cut it up into pieces. For

information on how to cut up a whole chicken, see RecipeTips.com

Cutting Up Chicken. Clean the chicken and remove the skin and

excess fat. Place the pieces of chicken on top of the vegetables.

Sprinkle the salt, pepper and basil over all of the chicken.

Pour the water over all the ingredients in the slow cooker.

Cover and turn the slow cooker on high and cook for an hour.

After an hour turn the cooker down to low and cook for an

additional 6 to 8 hours. Or, cook on low for 8 to 10 hours. Check

for doneness after 8 to 10 hours. Vegetables should be tender when

poked with a fork and the chicken should be done.

Check chicken doneness with an instant read thermometer. Internal

temperature should be 180°F for the dark meat and 175°F for the

white meat. Or, if pierced with a fork the juices should run

clear.

If chicken is done, carefully remove it from the slow cooker so it

does not come off the bones.

Add the uncooked noodles to the slow cooker with the vegetables

and broth. Cover and cook an additional 15 minutes on high.

While the noodles are cooking, remove the meat from the bones

and cut into bite size pieces.

When the noodles are done, add the chicken pieces back in the

slow cooker. This is a fairly dense soup, so if more liquid is

preferred, just add some hot broth to the slow cooker.

Cover and cook until meat is thoroughly heated and then serve.

Note: Watch the doneness of the noodles carefully. It is best to

cook them a little underdone because after adding the meat back

in, the noodles will continue to cook as the chicken is being

reheated. If the noodles get overcooked they will become mushy and

fall apart in the soup. The noodles could also be boiled in the

traditional manner on the stove top and then added to the soup

along with the chicken after it has been removed from the bones.

MSS NOTE: Cooking time may vary depending upon age of your crock

pot, so watch it. If I were you, I would not cook noodles in the

soup, but cook them on the stove like package directions instruct,

drain, then add to each individual bowl before serving.

source:

http://www.recipetips.com/kitchen-tips/t–1280/slow-cooker-soup-an

d-stew-recipes.asp

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

slow cooker vegetable beef soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Beef Vegetable Soup

===============================

Recipe by JUDY G

“Easy, delicious, wonderful on cold winter days or anytime!”

Ingredients

Original recipe makes 6 servings

PREP: 10 mins

COOK: 6 hrs

READY IN: 6 hrs 10 mins

Ingredients:

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

Salt and pepper to taste

.

Directions:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup

mix, and salt and pepper to taste into the slow cooker; stir to

combine. Cook on LOW for at least 6 hours. Add water if necessary.

source:

Judy G via

http://allrecipes.com/recipe/slow-cooker-beef-vegetable-soup/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

CheeseburgerSoup2

 

 

 

Cheeseburger Soup In The Crockpot (Lighter Version)

===================================================

Author: Brett

Recipe type: Soup Cuisine: American

Easy and hearty cheeseburger soup you can make in the crockpot all

day.

Ingredients

1 pound of lean burger, browned and drained

1 bag of frozen O’brien style hashbrowns (these have the peppers

and onions for extra flavor)

2 14.5 oz. cans of Nacho Cheese soup

1 ½ cans of milk

½ medium onion, diced

2 tbs. dried parsley

5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes

– if you are big on bouillon cubes

-they are easier to store)

.

Instructions

#1. In a medium pan, brown your burger and drain the grease.

#2. While the burger is browning, add the rest of the ingredients

to the crockpot; frozen hasbrowns, cheese soup, milk, onion,

parsley, chicken broth.

#3. Turn the crockpot on high and then add the drained burger. Mix

everything together and let cook on high 5-6 hours or until the

potatoes are cooked through.

Turn to low or warm once the potatoes are done.

#4. Serve with crackers on the side.

source: Brett via

http://www.thismamaloves.com/cheeseburger-soup-crockpot/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: SOUPS

 

 

French Onion Soup

 

 

French Onion Soup

=================

“Cooking the onions for a very long time over low heat mellows

their flavor. Don’t stir them too often or they won’t caramelize.

This soup tastes best when made with homemade beef stock.”

SOURCE: MARTHA STEWART LIVING, OCTOBER 1999

http://www.marthastewart.com/340253/french-onion-soup

4 tablespoons unsalted butter

2 pounds yellow onions, sliced 1/4-inch into half circles

1 teaspoon sugar

1 tablespoons all-purpose flour

1/2 cup dry sherry

3 cups Homemade Beef Stock Homemade Beef Stock

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

Salt and freshly ground black pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyere cheese, grated on the large holes of a box grater

(about 3 cups)

.

DIRECTIONS

Melt butter in a large Dutch oven or heavy pot on medium-low heat.

Add onions. Spread them out in as thin a layer as possible.

Sprinkle with sugar, and cook, stirring just as needed to keep

onions from sticking, until they are melting and soft, golden

brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat. Add sherry, stock,

and thyme, and bring to a simmer.

Cook, partially covered, for about 30 minutes, to allow the

flavors to combine.

Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six oven-proof bowls. Arrange the bowls on a

baking pan. Place 1 or 2 slices of toasted bread over each bowl of

soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and

place under the broiler until cheese is melted and crusty brown

around the edges. Watch carefully that bread doesn’t burn.

Serve immediately.

Servings: 6

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

vietnamese-pho-beef-noodle-soup-recipe

 

 

Home Cookin Chapter: SOUPS

Vietnamese Pho: Beef Noodle Soup

================================

Prep Time: 30 minutes

Cook Time: 4 hours

Adapted from my favorite Vietnamese cookbook

Into the Vietnamese Kitchen

‘Sometimes, I omit the 1 pound of beef meat in the broth (you’ll

see I’ve made it optional) – as I’ve found That as long as I have

good bones, the broth will have enough flavor to not need the

extra beef meat.”

MSS NOTE: I STRONGLY suggest that you go to this website to read

the entire low-down on this recipe. There is detailed

instructions as to specific ingredients. While this recipe is

complete, I would say, it would benefit you to read the original

recipe and then make notes on your copy of this version of the

recipe. The URL is

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

INGREDIENTS:

THE BROTH

2 onions, halved

4″ nub of ginger, halved lengthwise

5-6 pounds of good beef bones, preferably leg and knuckle

1 pound of beef meat – chuck, brisket, rump, cut into large slices

[optional]6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds,

1 tbl fennel seeds, 5 whole star

Anise, 1 cardamom pod, 6 whole cloves – in mesh bag]1 1/2

tablespoons kosher salt (halve if using

Regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular

sugar

2 pounds rice noodles (dried or fresh)

Cooked beef from the broth (shredded or thinly sliced)

1/2 pound flank, London broil, sirloin or eye of round, sliced as

thinly as possible.

Big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of fresh bean sprouts

Hoisin sauce

Sriracha hot sauce

.

DIRECTIONS:

Char: Turn your broiler on high and move rack to the highest spot.

Place ginger and onions on baking sheet. Brush just a bit of

cooking oil on the cut side of each. Broil on high until ginger

and onions begin to char. Turn over and continue to char. This

should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool

water. Boil water, and then add the bones, keeping the heat on

high. Boil vigorously for 10 minutes. Drain, rinse the bones and

rinse out the pot. Refill pot with bones and 6 qts of cool water.

Bring to boil over high heat and lower to simmer. Using a ladle or

a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish

sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef

meat and set aside (you’ll be eating this meat later in the bowls)

Continue simmering for another 1 1/2 hours. Strain broth and

return the broth to the pot. Taste broth and adjust seasoning –

this is a crucial step. If the broth’s flavor doesn’t quite shine

yet, add 2 teaspoons more of fish sauce, large pinch of salt and a

small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep

doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/London broil/sirloin as

thin as possible – try freezing for 15 minutes prior to slicing to

make it easier. Remember the cooked beef meat that was part of

your broth? Cut or shred the meat and set aside. Arrange all other

ingredients on a platter for the table. Your guests will

“assemble” their own bowls. Follow the directions on your package

of noodles – there are many different sizes and widths of rice

noodles, so make sure you read the directions. For some fresh rice

noodles, just a quick 5 second blanch in hot water is all that’s

needed. The package that I purchased (above) – needed about 45

seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls

next to the stove. Fill each bowl with rice noodles, shredded

cooked beef and raw meat slices. As soon as the broth comes back

to a boil, ladle into each bowl. the hot broth will cook your raw

beef slices. Serve immediately. Guests can garnish their own bowls

as they wish.

source:

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

CREDIT WHERE CREDIT IS DUE:

Man with a thermometer graphic – http://www.clipartpanda.com/clipart_images/cold-weather-clipart-17-1720543

THE DAYS OF THE WEEK PERSONIFIED

Days of the Week

hulk dibujo animadoMONDAY – A hulking male figure, menacing those who come before and those who come after. Slow and ready to pounce just because you woke him up from his weekend of slumber. Monday is the Grinch who never repented. He has always been unloved by all. “He’s no fun,” they say. “Hey, no one has ever given me a chance,” he replies to deaf ears. Monday is boring as he has no friends so he is in a world all of his own. People blame him for the end of the weekend, as if he has a choice. They blame him for having to go to work when they’d rather be home with friends and family. Monday is the first day of the week, so he gets all the blame, why can’t the blame be shared with the likes of Tuesday, Wednesday and Thursday? How did they luck out? The only answer Monday can find is that he came first. It’s tough to be the first, even if he wasn’t the first born. It’s an odd situation he’s in, poor guy. Some day, he vows, I will get the respect I’m due! Monday goes moping about, waiting till his turn ends.

 


two-for-tuesday

 

 

TUESDAY – Here he comes, fresh and friendly. Tuesday feels somewhat rejuvenated and productive. He’s ready to work and meet whatever comes his way. Tuesday gets right down to business and concentrates for all he is worth. He is grateful that he didn’t come first and he shows his gratitude by working hard and being serious. He greets his friends and he exudes confidence. He shies away from Monday; he doesn’t want to be associated with the doom and gloom associated with him. He doesn’t want to share the blame for the end of the weekend, so he plods away at his work. Tuesday doesn’t get many rewards for his efforts though, but he doesn’t give up and he keeps trying to get further ahead in the week. “How can I move closer to the weekend?” he bemoans. Sometime he thinks he is no better loved than Monday. He shakes his head and continues with the chores ahead.

 

Wednesday-77

 

WEDNESDAY – She comes gracefully in, saunters to the center stage and smiles warmly at all. Wednesday knows she is popular and she has a hard time not gloating. She fees sorry for Monday and Tuesday. She does have a warm heart, well, somewhat of a warm heart. She gets tired of hearing their complaints all of the time and that grates on her nerves. Wednesday knows how to strike a balance between work and play, so often times the people go out during her dark time. They begin to breathe again. She knows she makes them feel good as she is the middle of their work week, half-way to the weekend. She can feel their spirits lift. It makes her feel oh so good.

 

boring and mundane laldy

 

THURSDAY – Thursday is mundane and boring, gets tired easily. She wearisomely goes about her business, speaking to people only when spoken to. She weakly smiles at Monday, feeling some of his pain, for she knows she is taken for granted by most people but she is lucky that no one hates her. She works as hard as Tuesday does but not with his energy. She wishes she were more like Wednesday. She envies Friday. She was born a day too late. Thursday takes a deep breath and gets on with the show.

 

 

waltzing lady

FRIDAY – Waltzes in like a whirling ball of energy that is full of vim and vigor, but with grace. She is beloved by all for being the end of the workweek and knows nothing except joy from the people. If Wednesday is popular, Friday is more so as people day dream of the coming weekend. Friday is sometimes frivolous and loves nothing more than a good party. She would prefer to be Saturday, but then wouldn’t all the days of the week? Friday tries hard to get down to business and tries to tie up loose ends, but she finds it hard to concentrate. She often feels like a kid awaiting Christmas morning. She wonders what it would be like to open up presents.

 

benevolent king

 

SATURDAY- Strides in like a benevolent monarch or king. He bestows favors and lets his subjects do most anything they wish. Saturday is like Santa Claus, often granting wishes. He is usually kind and lots of fun. No one has anything bad to say about him. People always look forward to his coming and hate when he leaves. He is their true day of fun and relaxation. In some ways he is very aloof, removed from the rest of the week. He is the most unique day and he reveals in that knowledge. He can be cocky and arrogant, but no one blames him for his attitude. They love him too much.

 

calm_woman

 

 

SUNDAY – Walks in calmly and serenely. She is relaxed and peaceful. She knows she needs to give the people time to recuperate from Saturday and give them time to get ready for Monday. She is the first born of the week and is grateful she is not Monday. She is still a part of the weekend and she rejoices in that fact. Sunday is almost as popular as Saturday, but the specter of Monday looms in her wake. She reflects on the other days and what has gone by, she wishes everyone a great week ahead and smiles as they pass her by.

 

 

MONDAY’S MEAL:

Marilyn’s Meatloaf

Mashed Potatoes

Crusty Bread

Apple Crisp

 

 

Home Cookin Chapter: MARILYN’S RECIPES

MARILYN’S MEATLOAF

==================

3 lbs. Ground Beef

1 can or 1 pkg. Frozen Mixed Vegetables (I get the kind without

the lima beans.)

2 LARGE Eggs; beaten

1/4 cup Dry Bread Crumbs

1/2 cup Ketchup or Tomato Sauce; divided

Salt AND Pepper; to taste

.

PREHEAT OVEN TO 350° F.

SPRAY A LOAF PAN WITH COOKING SPRAY.

In a LARGE bowl, mix meat, eggs, bread crumbs and 1/4 cup ketchup

OR tomato sauce till well blended. Gently stir in vegetables till

all mixed together. Add salt and pepper, to taste. Pour into

loaf pan.

Spoon 1/4 cup ketchup OR tomato sauce over top of meatloaf, and

smooth it out to cover as much of top as you can.

Bake at 350° F. for 45-55 mins.

Serve with mashed potatoes.

This is the recipe I use and made up myself. I always re-chop my

meat in the food processor before adding the rest of the

ingredients to it. I find that doing this makes the meat more

tender and juicer. I based this recipe on a meatloaf that a

Venezuelan woman named Marissa used to make for the family she

worked for as a Nanny in the States. The family was good friends

of ours. I hope you enjoy this as much as we do!

Feel free to add more sauce, especially on top. We don’t like a

lot of sauce on ours. ~ Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Home Cookin Chapter: ROSH HASHANAN RECIPES 2013-2014

 

apple crisp

 

Apple Crisp II

==============

Recipe by Diane Kester

“A simple dessert that’s great served with ice cream.”

Original recipe makes 1 9×13-inch pan

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

.

PREP: 30 mins

COOK: 45 mins

READY IN: 1 hr 20 mins

Directions:

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan.

Mix the white sugar, 1 tablespoon flour and ground cinnamon

together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking

soda and melted butter together. Crumble evenly over the apple

mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

source: http://allrecipes.com/Recipe/Apple-Crisp-II/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

TUESDAY’S MEAL:

Polynesian Crock pot Spareribs

Steamed Rice

Herbed Carrots

Crusty Bread

Coconut Ambrosia Salad

 

 

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Polynesian Crockpot Spare Ribs

==============================

This tropical mix of seasonings and sauces makes you feel like

you’re on an island far away.

Shared by Recipe4Living

Share Recipe

Ingredients

3-4 lb. pork spareribs

5 Tbs. sugar

3 Tbs. honey

3 Tbs. soy sauce

2 Tbs. ketchup

1 tsp. seasoning salt

1 C. chicken broth

.

Directions

Place ribs in the bottom of your slow cooker. Mix remaining

ingredients and pour over ribs. Cover and cook on low for 8-9

hours. If the ribs are fatty boil for 5 minutes before placing in

slow cooker.

source:

http://www.recipe4living.com/recipes/Polynesian_crackpot_spare_rib

HTML

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

herb-buttered baby carrots

 

 

Home Cookin Chapter: * Imported Recipes

Herb-Buttered Baby Carrots

==========================

The herb butter can be used for everything from vegetables to

roast chicken, turkey, game hens—let your imagination be your

guide.—Sandra Corey, Caldwell, Idaho

TOTAL TIME:

Prep: 10 min.

Bake: 50 min.

YIELD:6 servings

Ingredients:

1/2 cup butter, melted

1 garlic clove, minced

1 teaspoon dried parsley flakes

1/2 teaspoon dried basil

1/4 teaspoon each dried oregano, marjoram and thyme

1/4 teaspoon dried rosemary, crushed

1 pound fresh baby carrots, trimmed

.

Directions:

1. In a large bowl, combine the butter, garlic and herbs. Add

carrots and stir until coated. Transfer to a greased 1-1/2-qt.

baking dish.

2. Cover and bake at 375° for 50-60 minutes or until tender,

stirring once.

Nutritional Facts:

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg

cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g

protein.

source:

© 2014 RDA Enthusiast Brands, LLC

Originally published as Herb-Buttered Baby Carrots in Taste of

Home’s Holiday & Celebrations Cookbook Annual 2008, p166

found on:

http://www.tasteofhome.com/recipes/herb-buttered-baby-carrots

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

Home Cookin Chapter: FRUIT

Coconut Ambrosia Salad

======================

1 can (11 oz.) mandarin orange sections (well drained)

1 can (8 1/4 oz.) crushed pineapple in syrup (well drained)

3 1/2 c. thawed Cool Whip non-diary whipped topping

2 c. flaked coconut

2 c. miniature marshmallows

1/2 c. milk

.

Combine all ingredients. Mix well.

Chill 2 hours.

Yield: 6 cups or 12 servings.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

WEDNESDAY’S MEAL:

Parmesan Crusted Tilapia Filets

Quinoa-Corn Salad

Tomato-Onion Green Beans

Angel Food Cake

 

parmesan-crusted tilapia fillets

 

 

Home Cookin Chapter: FISH & SEAFOOD

Parmesan Crusted Tilapia Fillets

================================

Recipe by LilSnoo

“This recipe is quick and easy with plenty of flavor! Even my

husband (who doesn’t like fish that much) went back for seconds!

Works well in low-carb diets.”

Ingredients

Original recipe makes 4 servings

3/4 cup grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped fresh parsley

salt and ground black pepper to taste

4 tilapia fillets

olive oil

.

PREP: 10 mins

COOK: 10 mins

READY IN: 20 mins

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet

with aluminum foil.

Whisk Parmesan cheese, paprika, parsley, salt, and pepper together

in a shallow dish.

Coat tilapia fillets with olive oil and press into the Parmesan

cheese mixture. Arrange coated fillets on the prepared baking

sheet.

Bake in preheated oven until the fish flakes easily with a fork,

10 to 12 minutes.

source:

http://allrecipes.com/recipe/parmesan-crusted-tilapia-fillets/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: VEGETABLES

 

 

 

TOMATO-ONION GREEN BEANS

========================

“Serve these green beans with grilled chicken for a simple meal on

a busy day.” ~ David Feder, Buffalo Grove, Illinois

START TO FINISH: 30 mins.

INGREDIENTS:

1 LRG. Onion; FINELY CHOPPED

1 lb. FRESH Green Beans; TRIMMED

3 tbsp. Tomato Paste

1/2 tsp. Salt

2 tbsp. MINCED FRESH Parsley

.

INSTRUCTIONS:

In a LARGE skillet, heat oil over MEDIUM-HIGH heat. Add onions,

cook UNTIL TENDER AND LIGHTLY BROWNED, STIRRING OCCASIONALLY.

MEANWHILE, place green beans in a LARGE saucepan; add water to

cover. Bring to a boil. Cook, COVERED, for 5-7 mis. OR UNTIL

CRISP-TENDER.

DRAIN; add to onions. Stir in tomato paste and salt; heat

through. Sprinkle with parsley.

NUTRITIONAL INFORMATION: PER SERVING

81 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 208 mg

sodium, 9 g carbs, 3 g fiber, 2 g protein

DIABETIC EXCHANGES: 1 vegetable, 1 fat

source: pg. 27, Taste of Home’s “Simple & Delicious” magazine,

August/September 2014 issue.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

quinoa-corn salad

 

 

Home Cookin Chapter: * Imported Recipes

Quinoa Corn Salad (Pareve)

==========================

By Giora Shimoni

KOSHER FOOD CATEGORIES:

Kosher Basics

Salads & Vegetables

Pastas & Grains

Shabbat & Holiday Menus & Recipes

Favorite Recipes

Jewish Holiday Cooking

“My sister-in-law’s recipe for Quinoa Corn Salad solved an issue

we were facing. While we wanted to eat Quinoa more often because

it is healthy, we didn’t really like quinoa itself very much.

Thanks to this recipe, we like quinoa better now and are eating it

more often. The yellow corn, red pepper and purple onion make the

quinoa tasty and colorful.” ~ Giora Shimoni

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8-10 servings

INGREDIENTS:

3 cups water

1 tsp. salt

2 cups quinoa

2 cups corn (fresh or frozen)

1/2 cup red pepper, finely chopped

1/4 cup purple onion, finely

1/4 cup fresh basil, finely chopped (optional)

4 Tbsp. fresh lemon juice (optional)

2 Tbsp. olive oil (optional)

Salt according to taste (optional)

.

PREPARATION

1. Bring water and salt to a boil in a pot with a cover.

2. Rinse quinoa. Add to boiling water. Turn down flame, cover and

simmer for 20 minutes.

3. If using fresh corn, mix with quinoa. If using frozen corn, add

to quinoa and cook another 2-3 minutes, until the corn is heated

through.

4. Transfer quinoa and corn to a bowl. Fluff the quinoa with a

fork. Set aside to cool.

5. Stir red peppers and onion.

6. If desired, add basil, lemon juice, olive oil and salt

according to taste.

source:

http://kosherfood.about.com/od/koshersaladrecipes/r/Quinoa-Corn-Sa

lad.htm

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Well, I think you get the idea. Make up your own menus for the rest of the week fitting them to the personalities of the day of the week. For more fun, write your own days of the week personifications and make up menus to those! If you do, please share your ideas with us!

Don’t forget our contest for the $20.00 Amazon.com Gift Certificate. To enter, you must go to yesterday’s post and read the rules which basically state you must subscribe to the blog, you must leave a comment on that page, post the URL for that post on Facebook and fill out the Rafflecopter entry form. You can find the form link by scrolling past the recipes on the Kwanzaa post of December 27, 2015. Good luck and have a great week! The URL is: https://atzimmesrevived.wordpress.com/

 

CREDIT WHERE CREDIT IS DUE:

Days of the Week clipart – http://graphics.glig.com/clipart/14592-Days+of+the+Week

The Hulk clipart – http://imagenes-dibujos-animados.blogspot.com/2011/07/hulk.html

Tuesday clipart – http://www.glittergraphics99.com/

Wednesday clipart – http://www.glittergraphics99.com

Thursdeay clipart – unknown

Friday clipart – http://www.cougar-belle.com/modern-family.html

Saturday clipart – http://clipart-image.blogspot.com/2010/04/king-clipart-images.html

Sunday clipart – http://www.seykota.com/tribe/FAQ/2010_May/15/Index.htm