White Bean Soup Recipe With Ham Hocks : Mixing Dry Ingredients for Cornbread Recipe

Learn how to mix the dry ingredients to make cornbread for aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Contact: www.thebigeasycateringcompany.com Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=NU-ATUkL-3E&hl=en

Wilma's Anthem

Lyrics: To the left, to the left To the left, to the left To the left, to the left When your omelette's done it'll be to the left. In the omelette, that's your stuff. If it's not yours, please don't touch! Now keep standing in line, that's fine. I can cook and rhyme at the same time, and It's my name that's on this grill, So give me your plate, you can get your fill. Standing by the sneeze guard Wondering when you'll get your food. While you wait, Why not get some waffles, ham, or juice. It's got me to say... You must not know 'bout me. Your omelette has eggs three. I'ma gonna give u this here omelette Even though I do not know what is on it, Babyyyy You must not know bout me. I don't work after three. But I'll be right back here tomorrow, So don't you ever for a second get to thinkin' that I'M replaceable. So go ahead and get swiped. Prepare yourself for the meal of yo' life. Oops! I bet you thought that you had some more, But that's okay, it's what you bought flex for. But when you come through Rolling on in with the plan your dad bought you, Drop your ids, Hurry up before the whole staff leaves! Standing by the sneeze guard Wonderin' when you'll get your food. While you wait, Why not get a sandwich or some soup. It's got me to say... You must not know 'bout me. Your omelette has eggs three. You know that I'm the only one that can do it, You can't get as good a meal up at Hewitt John Jayyyyy You must not know 'bout me. I don't work after three. But I'll be right back ...



http://www.youtube.com/watch?v=nzCypAEul70&hl=en

Home-Cooked Ham

Ham, gammon, whatever you like to call it (I still haven't worked out at which point in the cooking process a gammon becomes a ham), a home cooked ham glazed with mustard is a worthy centrepiece for any celebration.. Cold it gives a focus to a buffet lunch, it's warm colour and smoky flavour providing an excellent counterpoint to plain roast chickens and creamy quiches. Served hot in winter it is warming and can sit alongside mountains of potatoes and roasted vegetables to make a good hearty meal.

A friend of ours around the hill keeps brindled pigs on a small scale, looks after them well and produces his own wonderful bacon, hams, sausages and the rest. Our enormous 4kg Christmas ham was unsurpassed: tender, sweet, delicately smoky it was eaten up in no time with not nearly enough leftovers. Last time we had to get two smaller 2kg(4lb) hams as all the big ones had gone. They didn't quite hit the taste sensation heights of Christmas but were excellent by any less exalted standards.

If you want to cook your own ham, go for the best ham you can from a good butcher or small farmer - large scale commercially produced ones lose out on flavour somewhere along the line, though can still produce satisfying results.

How to cook your gammon / ham

I take Nigella Lawson's advice. Instead of soaking the ham to get rid of excess salt from the smoking process, I cover it with cold water in a large stock pot, bring it just to the boil, then throw out the water and put in fresh cold water. I then add the rest of the ingredients and bring it back up to the boil again and start the cooking time from this point. Check with your butcher though, if he says that the ham doesn't need soaking at all then you'll be ok without this step, unless you'd like to get rid of some of the salt anyway.

To calculate cooking time work on 1hr per kilo plus 20 minutes or 30 minutes per lb plus 20 minutes. The meat should be loosening from the bone slightly without crumbling completely to pieces when it is cooked.

Gammon/ham weighing about 2kg/4lbs

1litre/1.5 pints apple juice or cider

2 carrots

2 sticks celery

2 medium onions

4 bay leaves

8 whole cloves

10 peppercorns

bunch of herbs (thyme, parsley, rosemary)

2 tablespoons brown sugar

After you have got rid of excess salt as above put all the ingredients except the sugar into a big pot, cover with cold water and bring to boiling point. Add the sugar now. Turn the heat down so that the water is simmering not too energetically and cook for the allotted time as above. If you are going to eat the gammon hot you can serve at once. If you want it cold, leave to cool in the stock to retain moistness in the meat. Once it is cool take the ham out of the stock. Cut the tough rind away from the fat and smother the fat and meat with your chosen glaze ingredients.

Glaze
My favourite glaze is a mix of grainy mustard and dark brown sugar, two tablespoons of each mixed together. Sometimes I squeeze in some orange juice or use honey instead of sugar, then I usually put in a teaspoon of mustard powder too to thicken the glaze. Experiment with your favourite flavours. Mustard is always a good one for ham though. The glaze should be fairly thick, so it doesn't run straight off the ham again. Put the glazed ham under the grill/broiler for ten minutes or so to set it.

Always cook yourself a bigger ham than you actually need as the leftovers are so good you'll be happy to eat them all week!

Don't even think about throwing out the cooking liquid from the ham. This stock makes the most wonderful thick winter soups, particularly with pulses - lentils or beans, there is so much flavour there already you can just throw in a cup of lentils and have an instant soup ready in as long as it takes them to cook. Freeze the stock in conveniently sized containers to bring out whenever you need a warming, flavourful supper.

Copyright Kit Heathcock 2007

Blizzard 02052010.wmv

They said a MASSIVE storm was coming today, they even tried NOT to hype it as did the Weather Channel, ahem, a few years back with the "Storm of the Century" that went bust. But even cautiously this is going to be a MONSTER storm at least for the record books. So what do you do when you have done all you can, shopped, battened down the hatches and hoped for the best? Well, you make SOUP!



http://www.youtube.com/watch?v=h_lLPcp0X0k&hl=en

Grilling Ham on the Grill

Pork has been celebrated as a special occasion food for centuries. Coined "the other white meat" pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don't have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.

I love smoked hams. They come pre-cooked and are already packed full of flavor. I've experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.

Grilled and Glazed Ham:

You may want to make this recipe when hams go on sale. They can be rather expensive. While we're at the store, we'll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It's meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.

We're going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it's reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it's cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it's reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.

There's not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don't stray too far away from the grill, but you don't have to babysit either. This ham will cook for 2 hours before we begin to glaze.

After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.

Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It's smoky, sweet and savory. It's a huge hit at my place. We have it twice every year, at least.

Recipes for Turkey Leftovers

With the holidays approaching, I'm betting your thinking what I am - presents to buy, decorations to put up, lists to make, baking to do, get togethers to prepare, and the most dreaded thought; what to do with leftovers. The turkey on Thanksgiving Day is so perfectly matched with stuffing, green bean casserole, mashed potatoes and gravy, cranberry sauce, dinner rolls, squash, and all the other scrumptious sides. Once all the guests have left and you're stuck with 10 pounds of leftover bird in your fridge, what do you do other than choke down sandwiches for the next 2 weeks?

This is my least favorite aspect of Thanksgiving - the leftovers of turkey sandwich after turkey sandwich. Recently I set out on a mission to create a couple of leftover turkey recipes that don't involve bread or mayo. So this Thanksgiving, ditch the idea of having sandwich meat for days and create some tasty dinners other than the traditional Thanksgiving meal.

Slow Cooker Turkey Soup

4 cups cooked cubed or shredded turkey

1 can chicken broth

3 cloves minced garlic

4 cups water

2 cups sliced carrots

2 bay leaves

½ tsp black pepper

barley, noodles, or cooked rice

Combine all ingredients in crock pot, cover and cook on low 8-10 hours. If using barley, use 1 cup and add with rest of ingredients. If using noodles or rice (1-2 cups), prepare as directed on package and stir in at the end of cooking time.

Turkey Cobbler

1 can Cream of Potato soup

½ cup milk

½ cup water

3 cloves minced garlic

­¼ tsp black pepper

¼ tsp thyme

¼ tsp basil leaves

1 tbsp minced onion

3 cups cooked shredded or cubed turkey

2 cups frozen vegetables (I prefer carrots, broccoli, peas, corn, or a combination)

1 ½ cups bisquick

½ cup milk (in addition to above)

¼ cup egg substitute, or one egg

Combine first 8 ingredients in a bowl. Add turkey and veggies, pour into 8x8 pan. Mix bisquick, milk, and egg in bowl, spoon onto turkey mixture. Bake at 400 degrees Fahrenheit for 30-40 minutes.

Put the loaf of bread away and turn on your crockpot or preheat your oven to create these easy leftover Thanksgiving meals. For more quick and easy recipes and ideas, visit www.natalies-recipes.com. Happy Thanksgiving and happy leftovers!

The Poetry of John Berryman (1970) 4/6

I ripped this straight from the only existing videotape copy of this astonishing and historically crucial interview. It needs to be shared with the world, not only those with high-end worldcat accounts. Let the chips fall where they may. This interview took place on October 8, 1970. Fifteen months later, on January 7, 1972, John Berryman committed suicide by jumping from the Washington Avenue Bridge in Minneapolis, Minnesota. He was 57. In this interview, as on the page, Berryman is bristling with life. ................................................................................. THE POETRY OF JOHN BERRYMAN (1970) Brockport Writers Forum (State University of New York College at Brockport) Interviewers: William Heyen & Jerome Mazzaro Produced & Directed for Television by Francis R. Filardo ................................................................................ From John Haffenden's THE LIFE OF JOHN BERRYMAN (1982): "In October, shortly after beginning another slip [from sobriety], Berryman flew to give a reading and be interviewed on videotape at the State University of New York at Brockport. William Heyen, director of the Brockport Writers Forum, who was his host for a visit lasting two days, found himself awed and agitated by Berryman, whose arrival late on Wednesday 7 October had been preceded by erratic and inconsequential phone calls and travel delays. Immediately after the visit, Heyen took copious notes from having 'felt a sense of history in his ...



http://www.youtube.com/watch?v=hjRNhrTnZbc&hl=en

Soul Food Seasonings Dictionary

What gives food it's soul? Many opinions have been noted over the years. Some say it's the food, others say it's the cooking techniques, still others say it's the history behind the food. But everyone agrees, what really gives soul food its soul is the seasonings.

Learning how and what to season your food with is a major key to preparing tasty soul food that will make you want to kiss yourself.

Allspice - Used to flavor desserts such as pies and cobblers, cookies and cakes.

Anise - Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.

Annatto - Can be used to add flavor to beans, rice, fish or poultry.

Arrowroot - Used to thicken fruit juices in pies, cobblers and fillings.

Basil - Used to season tomato based dishes such as sauces, soups and stews and gumbo.

Bay Leaves - Used to season sauces, gravies, soups and stews.

Caraway - Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.

Cardamom - Used in curries and to pickle foods.

Cayenne Pepper - Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.

Celery Flakes - Used in stews, soups, potato or egg salad or any recipe that calls for celery.

Cinnamon - Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.

Cloves - Used to flavor pies, cakes, cobblers, bread pudding and ham.

Cream of Tartar - Adds fluffiness to frostings, meringues and lightness to angel food cakes.

Dill - Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.

Fennel - Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.

Garlic Powder - Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.

Ginger - Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.

Gumbo File - Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.

Honey Powder - Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.

Horseradish - Used to flavor sauces and snack dips.

Lemon Juice Powder - Used in barbecue rubs.

Lime Juice Powder - Used in barbecue rubs.

Lemon Pepper - Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.

Lime Pepper - Adds flavor and zest to vegetables, meat, chicken and sauces.

Mace - Used in desserts, cakes, and fruit salads.

Marjoram - Similar to mint. Used lightly in vegetables, fish and sauces.

Mustard Powder - Used in sauces, salads, soups and dips.

Nutmeg - Used to flavor desserts, pies, cookies and glazes.

Onion Powder - Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.

Orange Juice Powder - Used as barbecue and grilling rubs.

Paprika - Used this as a garnish to add eye appeal to dishes. Usually used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.

Rosemary - Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.

Sage - Used to flavor poultry, stuffing, soups, sauces and gravies.

Seasoned Salt - Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.

Tarragon - Used to flavor chicken, seafood, salads, sauces and vegetables.

Thyme - Used to flavor poultry gravies and sauces.

He Trained in the Restaurant Industry, and Now He Serves the Homeless

Steve Badt prepares meals for people who have no place to live in Washington, DC Steve Badt starts work early, while most people are sleeping. He supervises meal preparation for more than two hundred people. Badt left his job in the restaurant industry seven years ago. He wanted to continue his education and do something different. He now works for Miriams Kitchen, a not-for-profit group. It has been serving meals to homeless men and women for more than twenty-five years. The government says more than thirty-six million Americans do not get enough to eat. Many are homeless. STEVE BADT: "At seven oclock, we will open up the hot (food) line, and that is what everyone is working on. These guys over here are cracking eggs, preparing to do scrambled eggs. We are making biscuits here. These are cream biscuits. Another volunteer (is) on the griddle with ham. We have home fries over there going on. And, a fruit salad over here. Our goal is by 7 am to have all this ready to go to serve a hot meal. The work is not easy for the volunteers at Miriams Kitchen. But Steve Badt has a waiting list of willing workers. Badt says he wanted to change the way soup kitchens like Miriams Kitchen operate. He would like to make them more energetic, like the restaurants where he was trained. There is no lack of comments about the food. STEVE BADT: Seeing them every day in the morning and having them come up to me and going, Oh, that was a great meal. That feels pretty good. Once in a while, they ...



http://www.youtube.com/watch?v=smxf1UZkWDo&hl=en

mado loves asari&ham

mado loves asari in miso soup & grilled ham



http://www.youtube.com/watch?v=2SqxS3FVO94&hl=en

Short Video of Sierra's Christmas Ham Bone

Dad made ham bone soup and gave the bones to the dogs. *slurp!*



http://www.youtube.com/watch?v=Ou6B0zvXzKU&hl=en

Old World American Italian Recipes - Volume 1-10

The Appetizer:

KEESH QUICHE

18 slices of bacon (well fried and crumbled), 1 cup of shredded Swiss cheese, 1/3 cup of finely chopped onions, ½ cup of Italian seasoning, 2 cups of milk, ½ cup of Bisquick, 6 eggs, salt and pepper can be applied as you like.

Heat the oven to 350 degrees, grease up a 10 inch pie plate. Lay an even sprinkle of bacon, cheese, and onion all over the bottom of the pie plate. Place remaining ingredients into blender and blend on high for 1 minute. Pour the ingredients into the pie plate. Bake until golden brown (45 to 60 minutes - you have to watch it).

The Soup:

WORKING WIFE CHOWDER

2 12oz. cans of chopped clams, 2 qts. of clam juice, 5 slices of chopped bacon, 1 onion chopped fine, 6 white potatoes - boiled and diced, 2 cups of milk, 1 cup of light cream, 3 tblsp. of flour.

Fry bacon and onions in a saucepan - do not brown. Add cooked potatoes and remove from heat, then adding the milk and cream. Heat again but only bring to a boil. Thicken with the flour as needed.

The Main Dish:

VERMICHELLI GARLIC AND BUTTER PASTA

6 cloves of garlic, 8 oz. of butter, 1 tsp. of onion salt, 1 cup of grated cheese, 1 cup of chopped parsley, 1 package of Vermicelli.

Cut garlic into small pieces. Melt butter, and cook with onion salt and garlic for 5 minutes. Cook and drain the vermicelli and pour the butter garlic sauce over it in a saucepan and cook for 2 minutes adding cheese and parsley flakes. MOMMA MIA!!!

The Bread, Roll, or Pastry:

EGG NOODLE CHERRY PIE

½ lb. of fine egg noodles, 12 eggs slightly beaten, ¼ lb. of butter, ½ cup of sugar, 1 can of condensed milk, 1 tsp. of vanilla, 1 cup of milk, 2 cups of chopped cherries, ½ cup of cinnamon.

Cook noodles and drain. Mix the butter into the noodles. Stir in all remaining ingredients except for the cherries and cinnamon. Mix it well and spread into a well buttered 1 x 13 x 2 ½ glass baking dish. Place cherries on top and sprinkle them with cinnamon. Bake at 350 degrees until golden.

The Cake, Cookie, or Dessert:

BANANA CAKE

1 ½ cups of sugar, 1 cup of shortening, 2 eggs, 2 cups of flour, 1 tsp. of baking powder, ½ tsp. of salt, ¼ cup of milk, 1 ½ cups of mashed bananas, 1 tsp. of vanilla, ¼ tsp. of baking soda.

Stir cream, sugar, eggs, and shortening. Add remaining ingredients. Bake at 375 degrees for 20 to 25 minutes.

Temple In St. Petersburg Russia #1

Cantor entertains our tour group as well as a small Klezmer band.Then a luncheon which included CHICKEN SOUP....



http://www.youtube.com/watch?v=x5829JA_HAM&hl=en

Ham & Grits

A Spin-off of Hansel and Gretel.



http://www.youtube.com/watch?v=oSRp4FwqOf8&hl=en

Rusty Marx - Gypsy Dinner & Shout Out

Rusty Marx has an authentic dinner and gives a shout out to the family.



http://www.youtube.com/watch?v=r88EW1hOqZA&hl=en

Chez Sylvie & Fils French amoebic food

Chez Sylvie & Fils Organic French Bistro is located at Swift and Clark roads in Sarasota, Florida. Sylvie, the owner and chef, was born in Paris, France, and still speaks with a heavy French accent. Our lunch of croque monsieur (ham and brie cheese) sandwich and goat cheese salad were delicious. We also shared a bowl of delicious hearty split pea soup. French music played in the background during our meal. It was like a mini trip back to France for us.



http://www.youtube.com/watch?v=HLHXAFiRmiY&hl=en

Vintage Chicken Continental Meal With Saucy Carrots and Salad With Tomato Soup French Dressing

For a family meal straight from your grandmother's recipe box, make your family a meal featuring chicken continental, saucy carrots and a lettuce salad tossed with your own homemade tomato soup French dressing. Chicken continental is a chicken and rice dish so you have your meat and grain in one dish. Add saucy carrots as your vegetable and toss a mixture of salad greens with your homemade dressing and you have a good, old-fashion meal to feed your family. This menu is perfect for a sit-down family dinner. If you follow this blog, you know I am a proponent of sit-down family meals. I believe it is a lost art in today's generation and one we as a society will eventually pay for. Whether you are a large family with five or six children or a single parent with one child, it is so important to take the time to sit down together at dinner and discuss the days events. It is amazing how much you can learn about your child's life. This is also the perfect opportunity for you to impart your ideas and morals to your child. So take the time. It is important!

CHICKEN CONTINENTAL

3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

SAUCY CARROTS

5 large carrots
1 tbsp butter
1/4 cup honey
1 tbsp brown sugar
1 tsp lemon juice

Scrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.

TOMATO SOUP FRENCH DRESSING

1 cup tomato soup
1/2 cup sugar
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 tsp prepared mustard
1 tbsp Worcestershire sauce

Mix ingredients in a bowl and slowly add 1 1/1 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

Enjoy!

CROCKPOT: Potato cheddar soup with ham

Makes 6 servings You will need: 2 pounds red skin potatoes (gold works too) 3/4 cups veggies (optional) 1 medium onion 3 cups chicken broth 1/2 teaspoon salt 1 cup half and half 1/4 teaspoon black pepper 2 cups shredded cheddar cheese (8 ounces) Place your peeled chopped potatoes, veggies, onion, broth and salt into the crockpot. Cover and cook on LOW for 6-7 hours and HIGH for 3-4 hours, until veggies and potatoes are tender. After the desired time turn your crockpot to HIGH, if it wasnt already. Now add the half and half. Cover and cook for 20 minutes. Turn off your crockpot. Remove the lid and pot if you can. Let stand for 5 minutes. Now add in your cheddar cheese and stir until melted. ENJOY! FTC: I purchased all these items myself. I am not being paid for this video by the companies mentioned nor am I affiliated with any of the companies mentioned.



http://www.youtube.com/watch?v=HNB86qI1Y5w&hl=en

Dad eats cafeteria pt 1.m2ts

2/14/10 Dad eats ham and cheese and soup for lunch



http://www.youtube.com/watch?v=7DbCrAqy4pg&hl=en

A Unforgiving Thanksgiving

Her Mother HATES Ham! Happy Thanksgiving! Please Subscribe! www.youtube.com



http://www.youtube.com/watch?v=3dYfg49jHJs&hl=en

There's a World of Crock Pot Recipes to Enjoy - International Recipes!

Everyone enjoys the convenience of crock pot cooking, yet not everyone knows just how versatile today's crock pot recipes are. You need not cook the same old beef stew or chicken soup to reap the rewards of slow cooking. These days, there is a world of fabulous crock pot recipes to choose from. Whether you prefer Italian or Greek, Chinese or Indonesian, you can find a great crock pot recipe!

International crock pot recipes are perfect for church groups or dinners with an international theme. What about Girl Scouts International Day or your child's diversity day at school? Our town has an annual 'Diversity Expo' where people from every nationality can set up an info and food booth for visitors to sample. Or make a family night of it at your house with a different international crock pot recipe each week. Just have fun!

Here are just a few of the wonderful international crock pot recipes you can select from.

Crock Pot Greek Stew

1 tablespoon vegetable oil

2 lbs stewing beef, cut into 1-inch cubes

3 large onions, peeled and diced

4 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons red wine vinegar

1-1/2 cups tomato sauce

1 teaspoon white sugar

1 bay leaf

1 cup crumbled feta cheese

Brown your stewing beef and then transfer to crock pot after draining. Cook onions in skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Next, add vinegar, tomato sauce, sugar and bay leaf and stir well. Pour mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Add feta cheese, cover and cook on High for 10 minutes. Remove bay leaf and serve over hot pasta.

Crock Pot Italian Chicken

4 boneless skinless chicken breast halves

1 envelope dried Italian salad dressing mix

1/4 cup white wine or water

1 (8 oz) package cream cheese, softened

1 can cream of chicken soup

1/2 cup sliced mushrooms

noodles or rice, cooked

Place the chicken in the bottom of the crockpot. Combine the salad dressing and wine (or water) and pour over the chicken. Cover and cook on low for 3 hours. Combine cheese and soup and blend. Stir in mushrooms. Pour over the chicken. Cover and cook on low 1-2 hours until chicken juices run clear. Serve over noodles or rice.

Find more International Crock Pot Recipes at 'Family Crock Pot Recipes' =>http://familycrockpotrecipes.com

Raw Food Recipes For Delicious Dining Options

Raw food is an important part of any diet, but it can hard to come up with recipes that incorporate these items, and only these items. Once you expand your list of raw food recipes, you can make a number of delicious dining options for any meal or any course throughout the day.

The most common category to incorporate raw foods into a recipe is through salads. In addition to a traditional salad, which can also be called the house salad, you can create arame cucumber salads, cashew coleslaw, and a fennel, tomato, and chicory salad. For a dressing, try creating a carrot tahini dill dressing, mango-gin dressing, or cilantro pesto.

Similar to the salads are unique soup recipes that only include raw foods. There are a number of different soups for any taste bud, including fiery lava, jazzy gazpacho, and sequoia's calcium soup.

Next on the list are entrees. These are the most important raw food recipes because they can work for any meal and provide all the nourishment that you need. Aztec living quiche might be nice for lunch while a veggie-nut loaf can provide a delicious breakfast. Other entrees include tabouleh and wild spicy asparagus.

Additional categories for recipes that include raw foods are desserts and drinks. Yes, even desserts can be healthy, nutritious, and made from almost all raw foods. This can include melon sherbet, ginger-pear compote, berry cream cake, and even carob sauce. Drinks may include ambrosia, a chai smoothie, a cucumber cooler, or papaya sunflower nectar.

To find out more about recipes that focus on raw foods, visit HighVibe.com. There, you can find recipes for everything from soups to entrees to drinks. You can also find out more about cleansings, green foods, raw foods, supplements, and beauty products.

Cabbage Soup Recipe - Tasty, Healthy, Cheap

Cabbage soup recipe choices are tasty additions to any table. And cabbage is an excellent food packed with nutrition, not what is good for all, or diets. If you are looking for a way to stretch your food budget, look no further.

Tasty

Cabbage soup has a reputation as a bit 'smelly, smelly, the kind of light beer. But not necessarily of those. The flavor of the soup is depends largely on the ingredients such as spices, so good soupdependent on the materials you use.

Try this to get started.

Cabbage Soup Quick and Easy

1 large head of cabbage
1 large bunch celery
2 bunches green onions
1 large can whole tomatoes
2 cans of chicken broth (13 oz)
3 large bell peppers
salt and pepper to taste

Clean all the vegetables, slice, chop, and add in large pot. Add whole tomato, chicken broth and cook on low heat for 15 minutes or until tender.

Healthy

Cabbage is high in calcium, Vitamin C, Vitamin A, and much more. The raw juice is used for colon disorders and is quick acting. The cabbage soup diet is an old quick weight loss plan used to lose 10 pounds in a week. The soup is used as a filler and strict meal plans are provided for each day. Raw in salads, in juices or cooked in soups, cabbage is an important healthy food.

Cheap

There's a reason cabbage is a staple of peasant people in cool climates. Cabbage is easy to grow in cold climates, but not so easy in warm weather where pests attack. Because it's easy to grow and a high yielding crop, it's cheap. Peasant diets often are more nutritious than the processed diets of seemingly more affluent folks. So as you sit down to enjoy cabbage soup spiced just to suit your tastes, wonder what the rich folks are eating.

He Trained in the Restaurant Industry, and Now He Serves the Homeless

Steve Badt prepares meals for people who have no place to live in Washington, DC Steve Badt starts work early, while most people are sleeping. He supervises meal preparation for more than two hundred people. Badt left his job in the restaurant industry seven years ago. He wanted to continue his education and do something different. He now works for Miriams Kitchen, a not-for-profit group. It has been serving meals to homeless men and women for more than twenty-five years. The government says more than thirty-six million Americans do not get enough to eat. Many are homeless. STEVE BADT: "At seven oclock, we will open up the hot (food) line, and that is what everyone is working on. These guys over here are cracking eggs, preparing to do scrambled eggs. We are making biscuits here. These are cream biscuits. Another volunteer (is) on the griddle with ham. We have home fries over there going on. And, a fruit salad over here. Our goal is by 7 am to have all this ready to go to serve a hot meal. The work is not easy for the volunteers at Miriams Kitchen. But Steve Badt has a waiting list of willing workers. Badt says he wanted to change the way soup kitchens like Miriams Kitchen operate. He would like to make them more energetic, like the restaurants where he was trained. There is no lack of comments about the food. STEVE BADT: Seeing them every day in the morning and having them come up to me and going, Oh, that was a great meal. That feels pretty good. Once in a while, they ...



http://www.youtube.com/watch?v=smxf1UZkWDo&hl=en

A path Gooit Jeroen Cup Soup Episode 7

Jeroen een koopt Cup-a-soup-de hem gooit, weg weer vol. Starring: Jeroen Nab Room: Bart van der Ham Music: Nikola Pozderovic © Copyright 2008 Jeroen N. (Foundation Ronald McDonald), Nikola P. Yunus, U. Max Z. Bart vd H.



http://www.youtube.com/watch?v=XEQ6E1yn-R4&hl=en

Wilma's Anthem

Lyrics: To the left, to the left To the left, to the left To the left, to the left When your omelette's done it'll be to the left. In the omelette, that's your stuff. If it's not yours, please don't touch! Now keep standing in line, that's fine. I can cook and rhyme at the same time, and It's my name that's on this grill, So give me your plate, you can get your fill. Standing by the sneeze guard Wondering when you'll get your food. While you wait, Why not get some waffles, ham, or juice. It's got me to say... You must not know 'bout me. Your omelette has eggs three. I'ma gonna give u this here omelette Even though I do not know what is on it, Babyyyy You must not know bout me. I don't work after three. But I'll be right back here tomorrow, So don't you ever for a second get to thinkin' that I'M replaceable. So go ahead and get swiped. Prepare yourself for the meal of yo' life. Oops! I bet you thought that you had some more, But that's okay, it's what you bought flex for. But when you come through Rolling on in with the plan your dad bought you, Drop your ids, Hurry up before the whole staff leaves! Standing by the sneeze guard Wonderin' when you'll get your food. While you wait, Why not get a sandwich or some soup. It's got me to say... You must not know 'bout me. Your omelette has eggs three. You know that I'm the only one that can do it, You can't get as good a meal up at Hewitt John Jayyyyy You must not know 'bout me. I don't work after three. But I'll be right back ...



http://www.youtube.com/watch?v=nzCypAEul70&hl=en

French Recipes - Three Easy Chicken Recipes

Here are three classic chicken recipes from different regions of France. They employ three different cooking methods: poaching, grilling and pan-frying. I have simplified them for the amateur home cook. All three are quick and easy, with no fiddly techniques and no complicated sauces. And they all taste great! So why not treat your friends and family - and yourself?

For all the recipes, try to find a free-range, farm-reared, preferably organic chicken. If you can't, buy the best you can afford.

1: Chicken in a Pot

This is my version of the famous Poule au Pot. A nice, plump chicken weighing about 2.5kg should feed four people very easily.

Peel and slice 2 onions. Peel and slice 6 carrots. Wash and slice three leeks. Chop up a couple of celery sticks.

Put the chicken and the prepared vegetables into a large saucepan. (Remember to remove the plastic bag containing the giblets, if there is one!). Cover the chicken with cold water. Add some salt and pepper, and throw in a handful of chopped fresh tarragon or parsley. Bring to the boil, then lower the heat and simmer gently for about 2 hours, skimming off any scum that rises to the surface of the water.

Take the chicken out of the poaching liquid and carve it or just chop it into pieces. Check the seasoning. Serve the chicken surrounded by the cooked vegetables, with some of the broth poured over.

Some new potatoes would be nice, too. How easy is that?

2: Chicken Breasts with Calvados

Take 4 large-ish chicken breasts. Season them well with salt, freshly-ground black pepper and a little dried tarragon. Peel and slice 2 shallots. Peel and slice 500g button mushrooms.

Heat a tablespoon of olive oil in a large frying-pan. When the oil is moderately hot, throw in a large knob of butter. Add the chicken breasts and brown lightly on both sides in the oil and butter. Take the chicken out of the pan and set to one side. Add the sliced shallots to the oil and butter remaining in the pan and cook over a moderate heat for 3 minutes. Add the sliced mushrooms. Cook the shallots and mushrooms until they are just beginning to brown. Put the chicken back in the pan. Cook everything together for 10-12 minutes, depending on the size and thickness of the chicken breasts. Try not to overcook them.

Pour over 3 tablespoons of Calvados. If you haven't got any Calvados, use brandy or whisky. Boil rapidly for a couple of minutes to cook away the harshness of the alcohol, leaving only the flavour. If you want to be really flash, you can set it alight - but be careful not to singe your eyebrows! Now add about 200ml double cream. Bring the mixture to the boil, then lower the heat and simmer for a few minutes until the sauce is reduced and starting to thicken. Check the seasoning. If you like, add a couple of squeezes of lemon juice to cut the richness. At the last moment throw in a small handful of chopped fresh parsley or tarragon.

Serve with plain boiled rice or pasta.

3: Chicken Grilled with Garlic, Lemon & Herbs

Cut a large chicken into pieces (or, if you prefer, buy 8 oven-ready chicken joints). Mix together 2 tablespoons of olive oil, the juice of a lemon, 2 peeled and crushed cloves of garlic, a small handful of fresh tarragon and some salt and pepper. Rub this mixture into all sides of the pieces of chicken. If possible, leave the chicken to stand for an hour or so.

Heat the grill to its highest setting. Lay the prepared chicken joints in one layer in a large shallow roasting tin or grill pan. Put the pan under the grill. Cook for about 10 minutes. Keep your eye on it. You want the chicken to turn brown and crisp, perhaps even starting to scorch a little here and there - but don't let it burn. Turn the pieces over and cook the other sides for a further 5 - 6 minutes.

Remove from the grill. Dot with more butter and some roughly chopped fresh parsley or tarragon. Serve a once with some sauté potatoes and a dressed green salad.

And there you are: three totally different chicken recipes, all based on classic French cooking and all relatively quick and easy to make. Cheers!

Healthy Recipes for Kids

Healthy recipes for kids have to be quick, flavorful and nutritious. Getting kids to eat vegetables sometimes requires some major negotiation. Finding a way to get vegetables
into the mouths of babes is easy when they are part of a fun meal that they help prepare.

Creating innovative ways to get kids involved in the preparation of meals is the first step in getting them to eat their veggies. Creating a healthy recipes with kids provides two benefits: healthy eating and a quality fun time spent together.

Kids Recipes for Create My Own Soup

Have the children count the carrots and zucchini pieces. Let them spell their names
with the noodles if you have alphabet noodles. You may find other novelty
noodles shapes like cars or animals. You can create a theme for the project.

You can cut star shapes out of the carrot slices and zucchini
(use an aspic cutter) then set aside.

Ingredients:

*1-2 carrots

*1 zucchini

*4 cups low sodium chicken broth

*1/4 cup shaped pasta

*Dash of sage

*3/4 cup chopped, cooked chicken

*Salt and pepper to taste

Instructions:

*Scrub the carrots and zucchini lightly with a vegetable brush.

*Cut the vegetables into 1/4-inch slices.

*Cut star shapes out of the carrot & zucchini and set them aside.

*In a medium sized pot, bring the broth to a simmer over medium heat.

*Add the carrot stars.

*Simmer for about 3-5 minutes until carrots start to become tender.

*Add the pasta, zucchini and chicken.

*Continue cooking the soup for another few minutes.

*Stir occasionally until the pasta is done.

Makes 4 servings.

*Let the kids find their names or count the number of stars in their soup bowl.
The kids will enjoy the adventure and fun, you will feel good knowing they are eating their vegetables.

Color is an important eating trigger for kids. The more color that is introduced into a meal, the more
likely children are to sample the food. The benefit is that foods with vibrant colors are healthy foods like vegetables and fruits. When planning meals with kids, introduce as much color as possible.

How to accomplish blooming breach peas soup.

It is an easy, inexpensive and delicious one hour soup that is perfect cooked with leftover ham. If you like peas and beans then you will love this healthy soup.



http://www.youtube.com/watch?v=LJOB5p52yoc&hl=en

Pea Soup Ramble (original instrumental) ala cinderellalifestyle

I prefer thik and not smooth, and with ham,,,,,,,,,,however, my dear mom is a vegetarian, and they like smooth soup, no pig. Here in the US, a feast a plenty is coming......we shall have this soup then, so we might be truly thankful for the bountiful harvest and lavish fixin's come that day;-) .......yes, soup IS good food! LOL



http://www.youtube.com/watch?v=Z2Wyy8ARSPY&hl=en

Spanish Food - How To Make Spicy Gazpacho Soup.

Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don´t think it
would tickle anybody´s fancy to then have to tuck into a
piping-hot soup!

For this reason, the Spanish came up with their wonderful,
ice-cold soup - gazpacho - beautifully colorful, packed with
goodness, cheap and simple to prepare, no cooking and ... most
important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that
large, exotic southerly region of Spain which is home to such
extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric blender renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is
the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde
De Un Ataque De Nervios", various characters help themselves to
the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the
recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves garlic
- 50 g bread
- 3 dessertspoons vinegar
- 8 dessertspoons olive oil
- Water
- Salt/pepper
- ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs
- ½ finely chopped onion
- ½ finely chopped red pepper
- ½ finely chopped green pepper
- ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!

Pea and ham soup

pea and ham soup keenpup cold drinks did not look good



http://www.youtube.com/watch?v=MuqAzDmDkJY&hl=en

Shrimp Scampi Recipe Quick & Easy

Shrimp scampi is a very popular recipe and is even sold in many stores as already made, but if you are looking to prepare this recipe yourself, you can do so in under 10 minutes of work.

You will need the following ingredients to make the shrimp scampi:

* 1 1/2 pounds raw shrimp La Marinière, peeled and deveined

* 1/4 cup olive oil

* 2 small cloves garlic, minced

* 2 small red peppers, cut into strips

* 1 cup onion, thinly sliced

* 2 small green peppers, cut into strips

* 1/2 cup tomato sauce

* 1/4 cup fresh parsley, chopped

* Salt and pepper

To prepare this dish, you will need to perform the following:

Heat oil in a large skillet. Next you will add garlic and cook, stirring constantly for 30 seconds. Next, add shrimp La Marinière and sauté for about four minutes, tossing shrimp La Marinière occasionally. The shrimp La Marinière are done when they turn pink. Make sure that you do not overcook or the shrimp will not turn out pleasant.

The next step is with a slotted spoon, remove shrimp La Marinière to plate and set aside. Make sure you then add peppers and onion to skillet. Sauté at least six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp La Marinière to the pan. Cover and simmer two to three minutes or until heated through. Finally, you will sprinkle with salt and pepper to taste.

This shrimp scampi recipe calls for many of the ingredients you already have and is very easy to prepare since it only takes about 10-12 minutes for you to have a complete dish.

Split Pea Soup Recipe : Cutting Ham for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. Learn how to cut ham for split pea soup with expert tips in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former pj's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=2ffngFy4z-A&hl=en

Healthy, Tasty Breakfast Recipes

Breakfast is a really important meal, no matter how you try to justify it. Eating a meal in the beginning of the day will make you less hungry at the other mealtimes, and will also set your metabolism straight for the day.

Try the following muffin recipe, its really nutritious and easy to make:

Breakfast Muffins

1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups.
Combine the first nine ingredients (300g plain wholemeal flour, 50g rolled porridge oats, 3 heaped tsp baking powder, ½ tsp mixed spice, ½ tsp ground cinnamon, 100g raisins, 100g chopped dried apricots, 50g chopped pecans, 50g caster sugar) and set aside.
2. In another bowl, mix the remaining wet ingredients well (100ml sunflower oil, 150ml natural yogurt, 150ml milk, 1 medium beaten egg, 2 medium mashed bananas, 1 tsp vanilla extract, 2 small grated apples, 1 medium grated carrot).
3. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans. Sprinkle with a few extra oats and some sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast.

Try the following muesli recipe, and try putting yogurt and fresh fruit on the top:

Homemade Muesli

1. Preheat the oven to 190°C, gas mark 5. Spread 350g jumbo oats in a large roasting tin and bake in
the oven for 15-20 minutes, or until golden brown. Tip into a large bowl and leave to cool completely.
2. Mix together 50g sunflower seeds, 50g pumpkin seeds, 200g mixed nuts (roughly chopped), 200g
semi-dried figs (quartered), 75g fried cranberries, 100g dried apple (roughly chopped) and then toss
with the oats. To serve, soak a portion of muesli in a little yogurt or milk, overnight in the fridge, ready
for breakfast the following morning. Soaking the muesli softens the oats and will give it a lovely
creamy texture.

Clerk 2

MANOJ KUMAR'S 'KEELERCK' Bow down to the genius of this man. See this wonderful movie and all your sins will be washed away.



http://www.youtube.com/watch?v=QNUXiiCKdy4&hl=en

Super Bowl Appetizer - Stuffed Shrimp - Delicious AND Low Fat!

Super Bowl is here! And you are on a diet. And you need a great snack to bring that everyone will love. And you don't want to feel left out. I have the perfect solution for you! Not only does this wonderful low fat snack, Stuffed Shrimp Appetizer delicious to eat and full of flavor, but it's presentation makes it especially appetizing.

What you'll need:
- 2 eggs (lightly beaten)
- 1 cup of soft breadcrumbs
- 2 tablespoons of mayonnaise (light or low fat)
- 1 teaspoon of lemon juice (fresh)
- 1/4 teaspoon of oregano
- 1/2 teaspoon of Mrs. Dash seasoning (or anything similar)
- 1/2 teaspoon of ground black pepper (fresh, if possible)
- 1/8 teaspoon of cayenne pepper
- 1/2 pound of lump crab meat (fresh is always best, but canned works as well)
- 1 pound of shrimp (large and uncooked)
- 1/4 cup of Parmesan cheese (grated)

What to do:Please preheat your oven to 350 degrees F.

First, peel the shrimp, but leave the tails on. Next, de-vein and butterfly the shrimp by making a little slit down the back of each one all the way from the large end to the tail. You'll be making a cut - but make sure you don't cut all the way through to the inside curve of the shrimp.

Then, lay each shrimp on a greased cookie sheet to form a circle with the tail pointing up. The tail fans out to form a handle.

Next, mix the first 7 ingredients and fold into the crab meat. You'll then place a spoonful of crab meat mixture on top of the circle. With freshly grated Parmesan top the mixture and bake for 15 minutes. After cooking your delicious Stuffed Shrimp Appetizer, gently remove with tongs to your favorite serving tray and serve right away. Awesome, awesome, awesome!

A couple of great tips:
You can double the stuffing and use the excess for stuffing little button mushrooms and bake them right along side of the shrimp. 2 easy appetizers in one fell swoop! They will bake up beautifully in 10-15 minutes, same temperature.

And if you are preparing for a party, simply make up the appetizers ahead of time, store in your refrigerator and then bake them 15 minutes before you need to serve. How easy is that?

Nutrition Information per Serving
46 Calories
1g Fat (28.0% calories from fat)
7g Protein
1g Carbohydrate
trace Dietary Fiber
53mg Cholesterol
92mg Sodium

Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Three-Thirtyitis Cat 30 sec TVC

A lady suffering from severe Three-Thirtyitis puts her cat in the freezer instead of a ham!



http://www.youtube.com/watch?v=VA_vWg7JOGY&hl=en

Baked apples, Chocolate Chip and Cherry Delight Cake recipe is a delicious assortment

Here is a selection of dessert recipes is the only person killed during the meeting. I know I'll take you to attend at least one of them at any potluck or progressive where we are! I would also say that the bit chip recipe chocolate cake comes to you with over 50 years of experience as it comes from my grandmother by the father. Since they never gave my mother the secret to keep the chocolate pieces evenly distributed, we have experienced since then. The resulting recipebelow is pure perfection!

Baked apples

Preparation time: 10 minutes Cook time: 11 minutes

7 McIntosh apples, peeled

½ cup orange juice

3 t. Sweetener

1 t. Cinnamon

1 t. Cornstarch

Cut the apples, cut into thick slices. Order microwave-save dish 8 x 12 cm. Mix remaining ingredients and pour over the apples. Microwave on high for 11 minutes or until apples are soft. So easy to do in the pot. Cook on low 6 to 8 hours.
Serve warm or cold. Great with vanilla ice cream.

Cherry Delight (in-laws preferred)

Preparation time: 20 minutes Cook time 15 minutes

NEED TO PREP the day before, or very first day

A. 1 cup margarine, ½ cup brown sugar, 2 cups flour, 1 cup chopped pecans

B. 4 Cup Dream Whip, 8 ounces package cream cheese - soft 1 cup powdered sugar, 1 t. Vanilla

C. 1 can cherry Wilderness

Mix in 9 x 12 pan. Bake 15 minutes at 400 degrees.Cool.

Mix B in a bowl. Pour over baked layer (A). Refrigerator

Pour the next day can Wilderness cherry on the A and B combined-mix

Chocolate Chip Cake bits (dad's favorite - we miss you D)

Preparation time: 15 minutes Cook: 40 minutes

2 ¼ cup flour

1 bag of chocolate chips

Milk 1 cup

Sugar 1 ½ cup

½ cup butter-flavored Crisco (butter works much better - the chips fall where regular butter, or useworse, margarine)

2 t. Baking powder ½

2 eggs

1 t. Vanilla

Blend butter flavored Crisco and sugar, then add the other ingredients, except grated chocolate. Pan Pour batter into a 9 ½ x 12, then add the chocolate ½ repeat too much. Bake at 375 degrees for 40 minutes.