The Wooden Spoon

The Wooden Spoon Issue 6 Christmas 2009

Our Newsletter

Table of contents

News

Wooden Spoon Reading Circle

Nicole`s page

Steve's corner

Hints and tips for BUSY

WOMEN

ConniesCookingCabin Grp

Hints and Tips

Recipes

Created by Nicole C

All info recipes, hints, tips, poems have

been sent to me my varies people I knew in

past groups , on yahoo.

Quote of the Day

So many languages in the world, and a smile

speaks them all.

Posted by Steve Doyle


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Latest news “Welcome”

HI everyone,

Well I have decided to start up my

newsletter today, it will still have

recipes , poems, stories and book reviews

but will not be from groups I belong to.

If you would like to contribute to my

newsletter, in keeping with the format I

have , please email me at

[email protected]

Hope you enjoy my newsletter and

always looking for new feedback so

don’t be shy.

There comes a point in your life when you realize who matters,

who never did, who won't anymore... and who always will.

So, don't worry about people from your past,

there's a reason why they didn't make it to your future.

Be kinder than necessary because everyone you meet is fighting some kind of battle!

From a dear Friend of mine

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mailto:[email protected]


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The Wooden Spoon Reading circle****

Book Review: Beyond Indigo

By Nair, Preethi, Fiction, Action in England

This book is a nice story of a woman, who is born to Indian parents and is brought up by them in England. Being married to an Indian guy and having many Indian friends, I enjoyed the reading, since it showed the very common struggle young ppl face: finding a balance between the traditions and values of your parents and their culture versus the traditions and culture of the country and generation you grow up in. This story really reminds me of a movie: "Band it like Backham", but is about slightly older woman who struggles with her passion for painting and her desire to make it her career. Along with this passion is her passion for independence, individual thinking and defining herself in life firstly as a person and not necessarily only an Indian girl. It is a good enjoyable read that most of us, who either moved to another country, or having friends that moved to another country, will be able to find instant connection with. (Review by Agnes, September '07) This book was my random pick while I was in Delhi, India.

Book Review: Bleachers (2003) By Grisham, John, Fiction, Action in USA

This is a second book of Grisham that has nothing to do with the law, or crimes. It follows "The Painted House" with the theme of relationships, this time football players and their coach. I really dislike football, but I liked this book. It is full of controversial feelings that the whole hearted football coach leaves his players with. Interesting reading! (Review by Agnes, January '07)

Book Review: Because I Said So By Camille Peri & Kate Moses, Autobiographies, Action in USA This book is a collection of the real life short stories written by women who have one thing in common: they are mothers. The women are a great sample from our society: different colors, religions, ages, backgrounds, and social classes. They each have different desires in life, different dreams and different approach to their lives. One thing that they all write about is how did their life change when they became mothers. They write about everyday struggles and the choices they make. It is interesting to read about a single Muslim mother struggling within her community, yet holding her head high, about the mother who was on top, yet lost it all when the market crashed, about single mothers, mothers going through divorces, about mothers of rebellious teenagers, about mothers struggling with cancer, or miscarriages, and about mothers juggling careers with children. They are all women, women with stories.

You might ask: why would I read about it? Well, if you are a mother, I am sure you will relate to many of the stories. If you are not a mother, you will relate to many of the stories, because your friends are mothers and you will see them in many of the women in the stories. The interesting thing about the book is that at the same time you read so many perspectives on life and motherhood.

You might learn thing or two about why some women make choices they make and why they act the way they act. It is a nice read. (Review by Agnes, April '08) This book was recommended to me by Larisa.

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http://en.wikipedia.org/wiki/Preethi_Nair

http://www.randomhouse.com/features/grisham/main.php

http://dir.salon.com/story/mwt/feature/2005/05/13/biss_interview/index.html


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The Bomber: By Marklund, Liza, Fiction, Action in Sweden "The Bomber" takes place after "Studio 69" and "Paradise" and is as enjoyable. It shows yet another aspect of Swedish social issues, outlook on women, business and work. Another great book by Marklund about the same crime journalist, Annika. If you liked the 2 previous ones, keep on reading, since each book is about something different, but yet has connecting aspect of Annika and some of the social issues! This book was also made into a movie, which was also very good. No movie is as good as a book, but I have to say that the 2 movies based on Merklund's books are really good. I do not say that often! Good read again! (Review by Agnes, January '07) This book was recommended to me by Andreas.

The Broker By Grisham, John, Fiction, Action in USA It is a book about corruption, CIA, spies, etc. It is in line with Grisham's theme of mystery. It is definitely enjoyable read that will keep you guessing. (Review by Agnes, January '07)

The Chamber By Grisham, John, Fiction, Action in USA One of Grisham's books made into movie. And again, the book is much more insightful and interesting. A criminal case is what takes you throughout the plot, that's not a surprise. The main point of the book though is the relationship of a man on a death row and his estranged grandson, his lawyer. Learning the truth about the crime and the grandfather's believes makes it an interesting twist in the book. Another good entertaining read. (Review by Agnes, January '07)

Book Review: The Photographer’s Eye (2007) !!! NEW: April '08 !!!! By Michael Freeman, Photography

This book is an excellent learning source on the subject of photography. What I mean by that is that it will not teach you the technical aspects that any entry level photography course teaches you. I touches on importance of knowing the technique and your equipment, but does not tutor you on that. This is what I actually needed when I got this book. I already got familiar with my new Canon 40D and the lenses I bought for it. Few months back I also took a photography course, so my technical aspect were covered. Now, this book was making me think about the actual decisions I need to make while taking photos. Of course each photographer has a different way of seeing the world, but it is good to know some tips and rules from the pros before you venture out into the world and start being creative. I really liked this book. You learn a lot and can visualize what you are learning. Freeman takes you from one great image to another illustrating the points he describes. The book is appealing from the visual point of view and from the material it presents. Good pick! (Review by Agnes April 2008) This book was given to me by Andreas. Thank you. :o)

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http://www.lizamarklund.se/index2.html



http://michaelfreemanphoto.com/


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Book Review: Letters from Thailand(2002)

By Sirising, Supa (Botan), Fiction, Action in Thailand

This book is a real joy. I could not put it down. I read some of the reviews of the book and I definitely do not like it when people call the book racist. Whoever does that did not understand the book and what is portrays. The book is about Chinese immigrants living in Thailand. It is written in the form of letters from the Chinese man written to his mother over the period of 22 years. Since the character is Chinese, he describes his life (which includes Thai people) from his perspective. His opinions do not always represent the truth, but show a true meaning of prejudice, isolation and close-mindless immigrants tend to have when they live in their closed community abroad. I can see similar trend in few communities in the USA, so the book could really apply to any immigrant minority in any country. I found a book more amusing than anything. The description of how Thai and Chinese people see each other in Thailand is not how they really are. I can see, however, how the impression can be easily created, when the communities do not mix and see only the outer shells of each other. Each community has common behaviors that can be applied to many of its members, leading to incorrect generalizations. Coming back to the book though, I feel like I learnt more about Chinese culture and understood it better. The book describes the lives of 3 generations of a Chinese family living in Bangkok, trying to hold on to its culture and find balance between Thai and Chinese way of life. Since the book is a series of letters, which are personal, you will really learn details of the Chinese family life. You get to know the main character and feel his pain, happiness, sorrow, love, hate and understand his way of thinking (whether you agree with it or not). It is a touching story of a son, husband, friend, father and a grandfather, a Chinese businessman, who is trying to live his life to the best of his ability and knowledge. (Review by Agnes, January '08) This was my random pick while I was in Bangkok, Thailand.

Thanks to Anges S a very good friend of mine in Dallas…watch for more of her great reviews in upcoming issues…

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http://www.persimmon-mag.com/spring2003/bookreview7.html


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Chat Icons

Have you ever wondered when on a chat how

to make some of those icons well give these a

try :

Happy emote: :) or :-)

Really happy emote: :D or :-D

Wink emote: ;) or ;-)

Happy eyes: ^_^

Laughing eyes: >:o

Cat smile: :3

Grumpy: >:-(

Sad: :( or :-(

Crying emote: :’(

Shocked emote: :o or :-o

Glasses emote: 8) or 8-)

Cool shades: 8-|

Rude: :p or :-p

Woot?!: O.o

Dork emote: -_-

Duhhh emote: :/ or :\

Devil emote: 3:)

Angel emote: O:)

Kiss emote: :-* or :*

Love emote: <3

Pacman: :v

Robot: :|]

Weird guy’s face: :putnam:

NEWShark emoticon: (^^^)

http://www.djod.co.uk/wp-content/uploads/2008/04/05.jpg


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Nicole C

The more friends we have around the world the

better chance we will have for peace

Nicole

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love Truly, Laugh uncontrollably,

And never regret anything that made you Smile.

Pound Cake Cookies

2 sticks butter (no substitute)

1 cup sugar

2 egg yolks

2-1/2 cups all-purpose flour

1 tsp. vanilla

Cream butter and sugar

Add egg yolks

Stir in vanilla and flour

Roll into balls and place on greased cookie

sheet

Flatten with a fork to about 1-1/2 in

diameter

Bake in a 350 degree oven until edges are

golden brown (approx 12 minutes)

Sensational Sweet Potato Cake Source: Louisiana Sweet Potato Commission spokesperson, Holly Clegg. Move over carrot cake & try this fabulous 3 layer spicy cake iced with a rich Cream Cheese Frosting. This popular cake is easily prepared with a cake mix. 1 pkg reduced-fat yellow cake mix 1 tsp ground cinnamon 1/2 tsp ground nutmeg 3 lg eggs 2 tbsp canola oil 1 1/3 c water 1 (15-oz) can sweet potatoes (yams), drained, mashed or 1 c fresh sweet potatoes, cooked, mashed 1 c drained crushed pineapple 1 tsp vanilla Cream Cheese Frosting: 1 (8-oz) pkg light cream cheese 3 tbsp margarine 1 (16-oz) box powdered sugar 1 tsp vanilla Heat oven to 350°F. Coat 3 (9") round cake pans with nonstick cooking spray & dust with flour. In lg mixing bowl, combine cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple & vanilla. Mix at low speed until well combined. Pour into prepared pans. Bake for 20-25 min or until toothpick inserted comes out clean. Cool; ice cake with Cream Cheese Frosting. Cream Cheese Frosting: In mixing bowl, blend together cream cheese & margarine. Gradually add powdered sugar mixing until smooth. Add vanilla. Blend again. serves 16-20 Per Serving: cal 272.2, 22% from fat, fat 6.88g, protein 3.052g, carb 50.33g, chol 34.86mg, sod 262.2mg


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People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within.

SIMPLE OLD FASHIONED BISCUITS

PUDDING

1 can of biscuits (10 in a can)

1 1/2 cup milk

1/2 cup sugar

2 eggs

2 tsp of butter

1 tsp of vanilla flavor

Preheat oven to 350 degrees.

Cook biscuits in advance or use leftovers.

Soak biscuits in milk until they have

softened, mash your biscuits up in a bowl.

Add sugar, butter, vanilla, then eggs.

Stir well until it looks like crumbs; not too

soupy.

Bake for a least 15 minutes or less - just

until brown on top.

Dream Cake

Makes 1 Cake From the kitchen of Kolton Robertson and Nana 1 box of white or yellow cake mix 1 box of instant vanilla pudding 1 block of softened cream cheese Softened whipped cream milk as much as needed Images/metric Prepare cake mix according to directions on package or box. Only pour 1/2 of the prepared cake batter into a 9x13 inch pan. Bake cake as directed, watching carefully. It will not take as much time as usual. Let cool. In a medium mixing bowl mix pudding and cream cheese on low speed. Add milk until the mixture becomes spreadable and no longer lumpy. Spread over cooled cake. Spread softened whipped cream over the pudding mixture and enjoy. So simple yet so good.


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Cinnamon Morning Delight

Makes 10 portions From the kitchen of Arnie 1 cup margarine, softened 2 3/4 cups sugar-divided 2 teaspoons vanilla extract 4 medium eggs 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream (16 ounces) 2 tablespoons cinnamon-ground 1/2 cup chopped walnuts Images/metric In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10 inch tube pan. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers 2 more times. Bake at 350 degrees for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to cool completely. Butter top and let melt. Sugar

Let Go Of Sorrow I've heard it said don't go to bed while hanging on to sorrow, you may not have the chance to laugh with those you love tomorrow. You may not mean the words you speak when anger takes its toll, you may regret your actions once you've lost your self-control. When you've lost your temper and you've said some hurtful things, think about the heartache that your actions sometime bring. You'll never get those moments back, such precious time to waste, and all because of things you said in anger and in haste. So if you're loving someone and your pride has settled in, you may not ever have the chance to say to them again... "I love you and I miss you and although we don't agree, I'll try to see your point of view, please do the same for me." Author Unknown


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__

_PUMPKIN PIE CAKE

1 lg. can Libby's pumpkin pie mix 3 eggs 6 oz. evaporated milk 1 box yellow cake mix 1 1/2 c. chopped nuts (walnuts or pecans) 1/2 c. melted butter Beat pumpkin pie mix, eggs and evaporated milk together and pour into a 9"x13" pan lined with wax paper. Sprinkle cake mix over top, sprinkle nuts on top and drizzle melted butter over the top. Bake at 350 degrees for 1 hour. Cool at least 1/2 hour before taking out of pan. Serve so pumpkin is on top and garnish with Cool Whip.

Christmas Traditions Christmas Stockings According to legend, a kindly nobleman grew despondent over the death of his beloved wife and foolishly squandered his fortune. This left his three young daughters without dowries and thus facing a life of spinsterhood. The generous St. Nicholas, hearing of the girls' plight, set forth to help. Wishing to remain anonymous, he rode his white horse by the nobleman's house and threw three small pouches of gold coins down the chimney where they were fortuitously captured by the stockings the young women had hung by the fireplace to dry. Mistletoe Mistletoe was used by Druid priests 200 years before the birth of Christ in their winter celebrations. They revered the plant since it had no roots yet remained green during the cold months of winter. The ancient Celtics believed mistletoe to have magical healing powers and used it as an antidote for poison, infertility, and to ward of evil spirits. The plant was also seen as a symbol of peace, and it is said that among Romans, enemies who met under mistletoe would lay down their weapons and embrace.


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Scandinavians’ associated the plant with Frigga, their goddess of love, and it may be from this that we derive the custom of kissing under the mistletoe. Those who kissed under the mistletoe had the promise of happiness and good luck in the following year. Holly, Ivy and Greenery In Northern Europe Christmas occurred during the middle of winter, when ghosts and demons could be heard howling in the winter winds. Boughs of holly, believed to have magical powers since they remained green through the harsh winter, were often placed over the doors of homes to drive evil away. Greenery was also brought indoors to freshen the air and brighten the mood during the long, dreary winter. Legend also has it that holly sprang from the footsteps of Christ as he walked the earth. The pointed leaves were said to represent the crown of thorns Christ wore while on the cross and the red berries symbolized the blood he shed. Poinsettias A native Mexican plant, poinsettias were named after Joel R. Poinsett, U.S. ambassador to Mexico who brought the plant to America in 1828. Poinsettias were likely used by Mexican Franciscans in their 17th century Christmas celebrations. One legend has it that a young Mexican boy, on his way to visit the village Nativity scene, realized he had no gift for the Christ child. He gathered pretty green branches from along the road and brought them to the church. Though the other children mocked him, when the leaves were laid at the manger, a beautiful star-shaped flower appeared on each branch. The bright red petals,

often mistaken for flowers, are actually the upper leaves of the plant. The Candy cane It was not long after Europeans began using Christmas trees that special decorations were used to adorn them. Food items, such as candies and cookies, were used predominately and straight white candy sticks were one of the confections used as ornamentation. Legend has it that during the 17th century, craftsmen created the white sticks of candy in the shape of shephreds' crooks at the suggestion of the choirmaster at the Cologne Cathedral in Germany. The candy treats were given to children to keep them quiet during ceremonies at the living creche, or Nativity scene, and the custom of passing out the candy crooks at such ceremonies soon spread throughout Europe. According to the National Confectioner's Association, in 1847 German immigrant August Imgard used the candy cane to decorate a Christmas tree in Wooster, Ohio. More than 50 years later, Bob McCormack of Albany, Georgia supposedly made candy canes as treats for family, friends and local shopkeepers. McCormack's brother-in-law, Catholic priest Gregory Keller, invented a machine in the 1950s that automated the production of candy canes, thus eliminating the usual laborious process of creating the treats and the popularity of the candy cane grew. More recent explanations of the candy cane's symbolism hold that the color white represents Christ's purity, the red the blood he shed, and the presence of three red stripes the Holy Trinity. While factual evidence for these notions does not exist,


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they have become increasingly common and at times are even represented as fact. Regardless, the candy cane remains a favourite holiday treat and decoration. Christmas cards A form of Christmas card began in England first when young boys practiced their writing skills by creating Christmas greetings for their parents, but it is Sir Henry Cole who is credited with creating the first real Christmas card. The first director of London's Victoria and Albert Museum, Sir Henry found himself too busy in the Christmas season of 1843 to compose individual Christmas greetings for his friends. He commissioned artist John Calcott Horsley for the illustration. The card featured three panels, with the center panel depicting a family enjoying Christmas festivities and the card was inscribed with the message "A Merry Christmas and a Happy New Year to You." Rudolph the Red-nosed Reindeer The Chicago-based Montgomery Ward company, department store operators, had been purchasing and distributing children's coloring books as Christmas gifts for their customers for several years. In 1939, Montgomery Ward tapped one of their own employees to create a book for them, thus saving money. 34-year old copywriter Robert L. May wrote the story of Rudolph the Red-nosed Reindeer in 1939, and 2.4 million copies were handed out that year. Despite the wartime paper shortage, over 6 million copies had been distributed by 1946. May drew in part on the story "The Ugly Duckling" and in part from his own experiences as an often taunted, small, frail

youth to create the story of the misfit reindeer. Though Rollo and Reginald were considered, May settled on Rudolph as his reindeer's name. Writing in verse as a series of rhyming couplets, May tested the story as he went along on his 4-year old daughter Barbara, who loved the story Sadly, Robert Mays wife died around the time he was creating Rudolph, leaving Mays deeply in debt due to medical bills. However, he was able to persuade Sewell Avery, Montgomery Ward's corporate president, to turn the copyright over to him in January 1947, thus ensuring May's financial security. May's story "Rudolph the Red-Nosed Reindeer" was printed commercially in 1947 and in 1948 a nine-minute cartoon of the story was shown in theatres. When May's brother-in-law, songwriter Johnny Marks, wrote the lyrics and melody for the song "Rudolph the Red-Nosed Reindeer", the Rudolph phenomenon was born. Turned down by many musical artists afraid to contend with the legend of Santa Claus, the song was recorded by Gene Autry in 1949 at the urging of Autry's wife. The song sold two million copies that year, going on to become one of the best-selling songs of all time, second only to Bing Crosby's "White Christmas". The 1964 television special about Rudolph, narrated by Burl Ives, remains a holiday favourite to this day and Rudolph himself has become a much-loved Christmas icon.


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Hanukkah Commencing on the 25th day of the Hebrew month Kislev, Hanukkah is a Jewish holiday commemorating the rededication of the Holy Temple in Jerusalem after its desecration by the Syrians. In 168 BC, members of the Jewish family Maccabee led a revolt against the Greek Syrians due to the policies of Syrian King Antiochus IV which were aimed at nullifying the Jewish faith. Part of this strategem included changing the Beit HaMikdash - the Holy Temple in Jerusalem - to a Greek temple complete with idolatry. Led by Judah Maccabee, the Jews won victory over the Syrians in 165 BC and reclaimed their temple. After cleansing the temple and preparing for its rededication, it was found there was not enough oil to light the N'er Tamid, an oil lamp present in Jewish houses of worship which represents eternal light. Once lit, the lamp should never be extinguished. A search of the temple produced a small vial of undefiled oil -- enough for only one day. Miraculously, the Temple lights burned for eight days until a new supply of oil was brought. In remembrance of this miracle, one candle of the Menorah - an eight branched candelabra - is lit each of the eight days of Hanukkah. Hanukkah, which means dedication, is a Hebrew word when translated is commonly spelled Hanukah, Chanukah, and Hannukah due to different translations and customs. The tradition of receiving gifts on each of the eight days of Hanukkah is relatively new and due in part to the celebration's proximity to the Christmas season.

Kwanzaa Doctor Maulana Karenga, a Professor at California State University in Long Beach, California, created Kwanzaa in 1966. It is a holiday celebrated by millions of African-Americans around the world, encouraging them to remember their African heritage and consider their current place in America today. Kwanzaa is celebrated from December 26 to January 1 and involves seven principles called Nguzo Saba: Umoja (Unity), Kujichagulia (Self-determination), Ujima (Collective Work and Responsibility), Ujamaa (Cooperative Economics), Nia (Purpose), Kuumba (Creativity), and Imani (Faith). In the Kwanzaa ritual, seven candles called Mishumaa Saba are placed in a Kinara, or candleholder, which is then set upon the Mikeka, a mat usually made of straw. Three green candles are placed on the left, three red candles on the right and a black candle in the center, each candle representing one of the seven principles of the celebration. One candle is lit each day of the Kwanzaa celebration, beginning from left to right The colors of Kwanzaa ~ black, red and green ~also have a special significance. Black symbolizes the faces of the African people, Red symbolizes the blood they have shed, and Green represents hope and the color of the motherland. The name itself - Kwanzaa - is a Swahili word meaning "fruits of the harvest."


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Magic Lemon Meringue Pie 1 15 oz can sweetened condensed milk ½ cup lemon juice 2 egg yolks, reserve whites for meringue 1 8-inch graham cracker crumb pie shell Blend milk, lemon juice, and egg yolks until thick. Pour into pie shell. Top with meringue. I Use this meringue topping on pies. Ingredients: 2 egg whites 4 tablespoons sugar 1/2 teaspoon vanilla Preparation: Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes (time my vary), until nicely browned. Be careful not to burn. Note: For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla. Double the recipe for a larger pie or two pies.


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As long as forever, I will stay by your side; I`ll be your companion, your friend and your guide

Hints & Tips "Emergency Substitutions" When you´re out of an ingredient you need for a recipe,You might have other ingredients on hand That you can use as a substitute. Out of This? Try using this instead. Allspice - 1 teaspoon 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves Baking mix, such as Bisquick® - 1 cup 1 cup flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt + 3 tablespoons solid shortening (such as Crisco®) Baking powder 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar. Bread crumbs - 1 cup 3/4 cup cracker crumbs. Bread crumbs, seasoned - 1 cup 1 cup plain bread crumbs + 1 tablespoon grated parmesan cheese + 2 teaspoons all purpose seasoning + 1/8 teaspoon garlic powder. Chicken or beef broth 1 cup hot water + 1 teaspoon instant bouillon granules or 1 bouillon cube. Brown sugar - 1 cup 3/4 cup granulated sugar + 1/4 cup molasses Butter

an equal amount of regular margarine. Do not use lowfat spread or light margarine for baking. Buttermilk - 1 cup 1 tablespoon vinegar or lemon juice + enough milk to equal 1 cup Chocolate, semi-sweet 1 square (1 oz.) 3 tablespoons chocolate morsels; or 1 square (1 oz.) unsweetened chocolate + 1 tablespoon sugar. Chocolate, unsweetened 1 square (1 oz.) 3 tablespoons unsweetened cocoa + 1 tablespoon shortening or vegetable oil. Cocktail sauce - 1 cup 1 cup ketchup + 2 tablespoons horseradish (or to taste) Confectioners' sugar 1 cup granulated sugar + 1 tablespoon cornstarch; Process in a blender until powdery. Cornstarch - 1 tablespoon 2 tablespoons flour Corn syrup Dissolve 3/4 cup sugar in 1/4 cup hot water. Cool to room temperature before using. Cream - 1 cup 3/4 cup milk + 1/4 cup melted butter or 1 use cup evaporated milk 1 egg 1/4 cup egg substitute Flour, self-rising - 1 cup 1 cup all-purpose flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon salt. Garlic, 1 clove minced 1/8 to 1/4 teaspoon dry minced garlic; or 1/8 teaspoon garlic powder. Honey - 1 cup 1-1/4 cups sugar + 1/3 cup water Italian seasoning 1 teaspoon oregano + 1 teaspoon basil + 1 teaspoon sage. Ketchup ( to use in a recipe) - 1 cup 1 cup tomato sauce + 1/4 cup sugar + 2 tablespoons vinegar Lemon juice - 1 teaspoon 1/2 teaspoon vinegar


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Milk, whole - 1 cup 1/2 cup evaporated milk + 1/2 cup water Molasses - 1 cup 1 cup honey Mustard, dry - 1 teaspoon 1 tablespoon prepared mustard. Oil - 1 cup 1 cup melted solid shortening or 1 cup melted margarine Onion - 1 cup chopped 1/4 cup dry minced onion or 1 teaspoon onion powder Pumpkin pie spice - 1 teaspoon 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon nutmeg +1/8 teaspoon ground cloves. Ricotta cheese - 1 cup 1 cup cottage cheese + 1 tablespoon skim milk Self-rising flour - 1 cup 2 tsp. Baking powder + 1/4 tsp. Salt + enough all purpose flour to equal 1 cup Shortening - 1 cup 1 cup butter or margarine. Sour cream - 1 cup 1 cup plain yogurt; or 1 tablespoon lemon juice + enough evaporated milk to equal 1 cup. Tapioca, as a thickener - 1 tablespoon 3 tablespoons flour Tartar sauce - 1/2 cup 6 tablespoons mayonnaise or salad dressing + 2 tablespoons pickle relish Tomato puree - 1 cup 2 tablespoons tomato paste + enough tomato sauce to equal 1 cup Tomato sauce - 1 cup 1 can(3 oz) tomato paste + 1/2 cup water Tomatoes, canned - 1 cup Simmer 1-1/3 cups fresh tomatoes wedges for 10 minutes Vinegar - 1 teaspoon 2 teaspoons lemon juice. Whipped cream Prepare whipped topping mix or use frozen whipped topping such as Cool Whip®

Wine 1/2 cup grape juice Yogurt, plain (in a recipe) Use an equal amount of sour cream table end

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APPLE CAKE

1 c. cooking oil (any kind)

2 c. sugar

3 eggs

2 tsp. vanilla

2 c. flour

1 tsp. baking soda

3 c. diced apples (unpeeled)

1 c. nuts (walnuts) I use pecan

Mix oil and sugar, add eggs and beat well.

Add vanilla. Sift dry ingredients and add to

the sugar, oil and eggs mixture. Stir in

apples and nuts (this will be thick).

Bake in 9 x 13 pan at 350 degrees 1 hour or

until golden brown and firm.

marilyn

CHOCOLATE PUDDING CAKE

1 scant cup semi-sweet chocolate chips

2/3 cup milk

1/3 cup sugar

1 large egg yolk

2 sticks unsalted butter, at room

temperature

1 teaspoon vanilla extract

Grind or grate the chocolate chips in a food

processor or blender to a fine consistency.

In a small bowl, whisk together the egg

yolk with 2 tablespoons of the sugar until

light and lemony colored. Combine the

remaining sugar and milk in a small

saucepan and heat until tiny bubbles appear

along the edges of the pan. Remove from

heat, and pour small amount of the hot

mixture into the egg, stir and pour the egg

and milk mixture back into the pan. Cook

over low heat until the mixture begins to

thicken or reaches 185 degrees F. Remove

from heat and add the hot mixture to the

chocolate in the blender or food processor.

Add the softened butter and vanilla (do not

use cold butter), and process 1 minute or

until smooth. Pour into cake pan and freeze

overnight. Allow to sit at room temperature

45 minutes before serving.

Submitted by: CM

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SWEET FRUIT CAKE

2 eggs

2 c. water

2 pkgs. Pillsbury Date Quick Bread Mix

2 c. pecans (halves or chopped)

2 c. raisins

2 c. (12-13 oz.) candied cherries

1 c. candied pineapple, cut into wedges

Corn syrup

Heat oven to 350 degrees. Grease and flour

bottom and sides of 12-cup fluted tube pan

or 10" tube pan. In large bowl, combine

eggs and water. Add remaining ingredients;

by hand, stir until combined. Pour into

prepared pan. Bake at 350 degrees for 75 to

85 minutes or until toothpick inserted in

center comes out clean. Cool 30 minutes;

loosen edges and remove from pan. Cool

completely. Wrap in plastic or foil and store

in refrigerator. If desired, glaze with warm

corn syrup before serving; decorate with

candied fruits and nuts. 24 to 36 servings.

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Steve Doyle`s Corner

Steve is has been a very kind dear friend to me and he is also blind, but writes such beautiful

poem for me to share with you.

Honey and Pepper for Coughs

A natural remedy for coughs is a teaspoon of honey with a pinch of ground black pepper 2-3 times a day. Another formula uses a pinch of ground white pepper instead of black pepper. What is the difference between black and white pepper? A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavour and aroma. If you grind the pepper as you use it, it will have lots more flavour than if it was ground in a factory months ago. Thanks Steve Good friends are hard to find, harder to leave, and impossible to forget.

__._,_._

Forgiveness Forgiveness is letting go of the pain and accepting what has happened,

because it will not change.

Forgiveness is dismissing the blame.

Choices were made that caused the hurt; we each could have chosen differently,

but we didn't.

Forgiveness is looking at the pain, Learning the lesson it has produced,

And understanding what we have learned.

Forgiveness allows us to move on toward a better understanding

of universal love and our true purpose.

Forgiveness is knowing that love is the answer too all questions,

and that we all are in some way connected.

Forgiveness is starting over with knowledge that we have gained.

It is saying: "I forgive you, and I forgive myself.

I hope you can do the same." .

.*Angelique*

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Just like a rose

Just like a rose,

so precious and rare, is the forever friendship

the two of us share.

Planted with kindness, it's warmed by the sun of caring and sharing,

laughter and fun.

It's grounded in trust and nurtured by love,

with a sprinkling of grace from God up above.

Tears of sadness and joy,

like dew, renew this friendship I share with you.

And in the heart's garden, we find the room to be ourselves,

to grow and bloom.

A blessing of beauty unsurpassed, our friendship's a flower

What You Mean to Me

As far as the ocean is wide through miles and miles of sea;

You will be someone special

a true miracle to me.

As high upon the mountain tops as high as one can climb;

You will be so dear to me the best friend I can find.

As many stars that twinkle

throughout the heavens above;

You will be a a bright reminder of what it means to love.

Good friends are hard to find, harder to leave, and impossible to forget

Steve

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TIP OF THE DAY

Wooden Kitchen Items, Keeping Fresh

Sprinkle your wooden salad bowls and

cutting boards

with salt and then rub them with a lemon to

freshen them

Baked Blueberry Brunch

24 Slices of bread, cubed

(may use French bread, brioche, or any type

white bread).

1 lb. Cream cheese - cut into cubes

2 C. Blueberries

1/4 C. Orange zest

24 Large eggs

1 qt. Milk

1 C. Maple syrup

Sauce:

3 C. Sugar

2/3 C. Cornstarch

3 C. Water

3 C. Blueberries

1 T. Lemon juice

3 T. Butter

1. Place 1/2 the bread cubes on the bottom

of a spray-coated

12x20x2" pan. Scatter cream cheese, 2 C. of

blueberries, and orange

zest over bread. Place remaining bread cubes

over blueberries.

2. Mix together eggs, milk, and maple syrup.

Pour evenly over entire

pan. Cover and refrigerate 4 hours or

overnight.

3. Preheat oven to 350°. Bake covered for 40

minutes. Uncover, bake

an additional 30 - 40 minutes, or until

puffed, browned, firm and

thoroughly cooked. Cut into 24 squares and

keep warm.

4. For sauce: in a large pot, thoroughly blend

sugar and cornstarch.

Stir in water. Cook over medium-high heat,

stirring occasionally,

until mixture boils, thickens, and turns clear

- about 7-8 minutes.

5. Stir in blueberries and simmer until

berries burst. Remove from

heat and stir in butter and lemon juice. Keep

warm.

6. To serve: pour about 1/4 to 1/2 C. sauce

over each portion. Serve

hot.

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Recipes

Lemon Creams with Strawberries

COOKING TIME

Active Time: 10 minutes

Total Time: 4 hours and 10 minutes

INGREDIENTS

1 Tbsp unflavored gelatin

3 containers (6 oz each) lowfat lemon yogurt

2 boxes (12 oz each) frozen sweetened

strawberries, thawed

PREPARATION

1. Have six 4-oz molds or custard cups ready.

2. Sprinkle gelatin over 1⁄4 cup cold

water in a small saucepan. Let

stand 1 to 2 minutes. Stir with heatproof rubber

spatula over

medium-low heat until steaming and gelatin

dissolves.

3. Put yogurt into a medium bowl; add 1 to 2

drops yellow food color,

if desired. Stir in gelatin with a whisk until

well blended. Divide

among molds. Refrigerate at least 4 hours or

until set.

4. To unmold: One at a time, dip each mold to

the rim in warm (not

hot) water about 10 seconds. Place a dessert

plate over mold. Invert

plate and mold together and shake down

sharply to release cream.

Repeat if needed. Spoon strawberries and juice

around cream

“Ode to My Groupies”

Our beginnings were humble; we formed simply to chat.

Quickly it seemed we evolved much more than that. Friendships developed in a wink of an eye;

together we laugh, together we cry.

Need to share a problem or requesting a prayer, we are here for you all, more than willing to share.

Need a laugh or a recipe, we have tons to spare. Why you ask? It’s because we really care.

Some are young; others are old. Some are shy; others are bold.

Some are lurkers; we don’t mind that. When you need a friend, you know where we’re at.

In person, we may never ever meet,

but we’ve become a global “family” that cannot be beat.

To close this ode, I just want to say, You guys surely always brighten my day!

Copyright © 2005 Jeanne Maack. All Rights Reserved.

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Lemon Orzo With Baby Spinach and

Feta

2 cups dried orzo

2 cups feta cheese, diced or cubed 2 cups baby spinach

1 bunch blanched asparagus sliced into bit

size pieces

1/2 cup Olive Oil

Zest of 4 lemons Juice of 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

1. Cook orzo according to package

directions. Drain and rinse under cold water to stop the cooking. Toss with 1

Tablespoon Olive Oil. Reserve.

2. In a large bowl, combine reserved orzo

with feta cheese, baby spinach,

asparagus, olive oil lemon zest and lemon juice. Toss to mix.

3. Season with salt and pepper.

4. Can be made 2 days in advance. Keep

refrigerated until serving.

Notes: Instead of tossing the spinach with the orzo, the spinach was used

to line the serving bowl. I think I like that

idea better since the leaves

shouldn't get as bruised, and the person

could take more or less a/c preference. Likely Spring Mix salad greens

would work the same and give

variety in colour and taste. I don't think

larger leaves would work as well

since they couldn't be 'spooned up' without

disturbing the whole bowl of salad.

The lady had the bowl nestled in a larger

bowl with ice in the bottom to

keep it cold since she had to come over an

hour by car, and her serving bowl was too large for their cooler. She had a

cut lemon and squeezed fresh

juice on just before setting it on the table.

She put the two lemon halves

on top of the salad. They added a bit of garnish, and, toward the bottom of

the bowl, were squeezed again to add some

zing to whatever missed the first

drizzle.

Cream Cheese Banana Bread 1 C. sugar 1 8 oz. pkg. cream cheese, softened 1 C. mashed ripe bananas 2 eggs 2 C. buttermilk biscuit mix 1/2 C. chopped walnuts (can use pecans) Cream sugar and cream cheese until light and fluffy. Beat in banana and eggs. Add biscuit mix and pecans. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour or until done. Cool before slicing.

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Chicken Salad

(serves 5 or 6 as a 'meal')

2 cups cooked chicken, cubed (breast is

really good; poach it or buy it

already cooked) 1/4 cup celery, finely sliced, or diced

1/4 cup green onion, sliced (Use both white

and green parts; especially

attractive sliced thinly on the diagonal)

1/2 cup halved seedless green grapes 1/2 cup halved seedless red and/or black

grapes

1/4 cup chopped walnuts, sunflower or

pumpkin seeds, chopped pecans, OR well

drained sliced water chestnuts

1/2 cup sour cream 1/2 cup mayonnaise OR salad dressing

Pinch nutmeg

Salt and fresh ground Pepper to taste

1/8 tsp lemon zest (optional)

Combine sour cream, salad dressing

nutmeg and lemon zest (if using).

Add balance of ingredients and fold till

everything is coated with the

mayonnaise and sour cream mixture.

Cover and chill till ready to serve. Can be served on lettuce lined platter with

some diagonally sliced green

onion on top. (I used them to make

'flowers', with washed chives for the

stems.) We have also substituted fresh peaches,

cubed; apple - washed and cored,

then diced with skin on; halved, drained

sweet cherries; drained pineapple

tidbits.

We've also tried some finely sliced small carrots, sliced radish and diced

colored peppers.

The recipe is quite versatile and always

demolished. If you try it, use what's available.

Lemon Cake

1 box Lemon Super Moist Cake Mix 1 container Rich and Creamy Lemon Frosting 1 package Instant Lemon Jello Pudding Mix 1 15 oz RealLemon Lemon Juice 2 eggs 1/3 c Vegetable Oil Lemon Cake Preheat oven to 350 degrees. Mix the Lemon Pudding in with the cake mix, then add 1 1/4 c Lemon Juice (substituting water) into the dry mix and 2 eggs, use mixer until blended. Mixture will have a thicker then normal constency. Bake as directed on the box for a 9x 13 pan. Take out of the oven and let cool and then frost with Icing Mixture. Lemon Frosting Mix rest of Lemon Juice with the frosting to taste. Frost Cake. This is oh my God lemony... But we LOVE it.

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ASPARAGUS WITH HOT BACON DRESSING

2 medium Slices of bacon, finely-chopped 1/2 md Onion, finely chopped

1/4 c Vinegar 1/4 c Water 1/4 ts Salt 2 tsp sugar

1 pound Asparagus, cooked

Brown bacon on cookie sheet in oven until crisp. Drain VERY well. Spray skillet with non stick

spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. Add sugar.

Pour dressing over hot asparagus and serve.

Fresh Tomato Parmesan Appetizers

Roma or other plum tomatoes

Freshly grated Parmesan cheese Baguette

Salt and pepper to taste Olive Oil

Cut slices of baguette very thinly with a sharp

serrated knife. On each slice place one thin slice of tomato, salt and pepper to season, dash of

garlic powder, and sprinkle with a little Parmesan. Lastly, drizzle a very small amount of

olive oil over the top. Broil until warmed and cheese is heated. Serve warm. Notes: These are VERY simple but very good. You can top with

finely shredded basil if you wish or minced parsley. You could substitute mozzarella for the Parmesan. They look nicest with a thin, perfectly

round slice of tomato, which is why I used a plum tomato, for the size. You can use any

smaller fresh tomato.

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Hints and Tips

for Busy WOMEN.

A To Z of Spices

ALLSPICE: These small dark, reddish-brown

berries are so called because their

aroma and flavor resemble a combination of

cinnamon, cloves and nutmeg. Use

berries whole in marinades; for boiling and pot

roasting meats and poultry;

in fish dishes, pickles and chutneys. Also

available ground and excellent for

flavoring soups, sauces and desserts.

ANISE: Commonly called asniseed, these small,

brown oval seeds have the sweet, pungent

flavor of licorice. Also available ground. Use

seeds

in stews and vegetable dishes, or sprinkle over

loaves and rolls before baking. Try ground anise

for flavoring fish dishes and pastries for fruit

pies.

CARAWAY: Small brown, crescent-shaped seeds

with a strong liquorices’ flavor and especially

delicious as a flavoring in braised cabbage and

sauerkraut recipes, breads (particularly rye),

cakes and cheeses.

CARDAMOM: Small, triangular-shaped pods

containing numerous small black seeds

which have a warm, highly aromatic flavor. You

can buy green or black cardamoms although the

smaller green type is more widely available.

CAYENNE: Orangey-red in color, this ground

pepper is extremely hot and pungent. Not to be

confused with paprika which, although related,

is mild flavored.

CHILI POWDER: Made from dried red chilies.

This red powder varies in flavor and hotness,

from mild to hot. A less fiery type is found in

chili seasoning.

CINNAMON & CASSIA: Shavings of bark from

the cinnamon tree are processed and

curled to form cinnamon sticks. Also available in

ground form. Spicy, fragrant and sweet, it is

used widely in savory and sweet dishes.

Cassia (from the dried bark of the cassia tree) is

similar to cinnamon, but less delicate in flavor

with a slight pungent *bite*.

CLOVES: These dried, unopened flower buds

give a warm aroma and pungency to foods, but

should be used with care as the flavor can

become overpowering. Available in ground

form. Cloves are added to soups, sauces, mulled

drinks, stewed fruits and apple pies.

CORIANDER: Available in seed and ground

form. These tiny, pale brown seeds have a mild,

spicy flavor with a slight orange peel fragrance.

An essential spice in curry dishes, but also

extremely good in many cake and cookie

recipes.

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CUMIN: Sold in seed or ground. Cumin has a

warm, pungent aromatic flavor and

is used extensively in flavor curries and many

Middle Eastern and Mexican dishes. Popular in

Germany for flavoring sauerkraut and pork

dishes.

Use ground or whole in meat dishes and stuffed

vegetables.

FENUGREEK: These small, yellow-brown seeds

have a slight bitter flavor which, when added in

small quantities, is very good in curries,

chutneys and pickles, soups, fish and shellfish

dishes.

GINGER: Available in many forms. Invaluable

for adding to many savory and sweet dishes and

for baking gingerbread and brandy snaps. Fresh

ginger root looks like a knobby stem. It should

be peeled and finely chopped or sliced before

use. Dried ginger root is very hard and light

beige in color. To release flavor, "bruise" with a

spoon or soak in hot water before using. This

dried type is more often used in pickling, jam

making and preserving. Also available in

ground form, preserved stem ginger and

crystallized ginger.

MACE & NUTMEG: Both are found on the same

plant. The nutmeg is the inner kernel of the fruit.

When ripe, the fruit splits open to reveal

bright red arils which lie around the shell of the

nutmeg - and once dried are known as

mace blades. The flavor of both spices is very

similar - warm, sweet and aromatic, although

nutmeg is more delicate than mace. Both spices

are also sold ground. Use with vegetables;

sprinkled over egg dishes, milk puddings

and custards; eggnogs and mulled drinks; or use

as a flavoring in desserts.

PAPRIKA: Comes from a variety of pepper

(capsicum) and although similar in color to

cayenne, this bright red powder has a mild

flavor.

PEPPER: White pepper comes from ripened

berries with the outer husks removed.

Black pepper comes from unripened berries

dried until dark greenish-black in color. Black

pepper is more subtle than white. Use white or

black

peppercorns in marinades and pickling, or

freshly ground as a seasoning. Both are available

ground. Green peppercorns are also unripe

berries with a mild, light flavor. They are canned

in brine or pickled, or freeze-dried in jars. They

add a pleasant, light peppery flavor to sauces,

pates and salad dressings. Drain those packed in

liquid and use either whole or mash them lightly

before using. Dry green peppercorns should be

lightly crushed before using to help release

flavor, unless otherwise stated in a recipe.

POPPY SEEDS: These tiny, slate-blue seeds add

a nutty flavor to both sweet and savory dishes.

Sprinkle over desserts and breads.

SAFFRON: This spice comes from the stigmas of

a species of crocus. It has a distinctive flavor and

gives a rich yellow coloring to dishes, however,

it is also the most expensive spice to buy.

Available in small packets or jars (either

powdered or in strands - the strands being far

superior in flavor). This spice is a must for an

authentic paella or Cornish Saffron Cake.

Also an extremely good flavoring for soups, fish

and chicken dishes.

SESAME SEEDS: High in protein and mineral

oil content, sesame seeds have a crisp texture

and sweet, nutty flavor which combines well in

curries and with chicken, pork and fish dishes.

Use also to sprinkle over breads, cookies and

pastries before baking.

STAR ANISE: This dried, star-shaped seed head

has a pungent, aromatic smell, rather similar to


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fennel. Use very sparingly in stir-fry dishes.

Also good with fish and poultry.

TURMERIC: Closely related to ginger, it is an

aromatic root which is dried and ground to

produce a bright, orange-yellow powder. It has

a rich, warm, distinctive smell, a delicate,

aromatic flavor and helps give dishes an

attractive yellow coloring. Use in curries, fish

and shellfish dishes, rice pilafs and lentil

mixtures. It is also a necessary ingredient in

mustard pickles and piccalilli.

All spices should be stored in small airtight jars

in a cool, dark place, as heat, moisture and

sunlight reduce their flavor.

Handy Hints

Stuff a miniature marshmallow in the bottom of

a sugar cone to prevent ice cream drips.

Use a meat baser to "squeeze" your pancake

batter onto the hot griddle, and you'll get

perfectly shaped pancakes every time.

Cure for headaches: Take a lime, cut it in half

and rub it on your forehead. The throbbing will

go away.

To keep potatoes from budding, place an apple

in the bag with the potatoes.

To prevent egg shells from cracking, add a pinch

of salt to the water before hard-boiling.

To get the most juice out of fresh lemons, bring

them to room temperature and roll them under

your palm against the kitchen counter before

squeezing.

Handy Hint #1:

MAKE A REFRESHING BODY POWDER: Here's

a body powder that will keep you cool and fresh

and is made with simple things you already have

in your kitchen cupboard: cornstarch, vanilla

powder, and honey. Just mix together: 1

tablespoon of vanilla powder 1 cup of

cornstarch

Handy Hint #2: A teaspoon of lemon juice added

to your dishwashing

detergent can help boost grease cutting power :-)

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TIP OF THE DAY How to Choose Potatoes White: There are three types of white potatoes: "new," all purpose, and baking. Look for potatoes that are firm, well shaped, smooth with small eyes, and free from large cuts or bruises. Avoid ones that are green, have sprouts, or are dried up. UP.SO. No. 1 is the grade most often seen in stores and shows high quality. Sweet: Most sweet potatoes on the market today are yams, which are moist, with orange skin and somewhat of a sweet flavor. Look for well shaped, firm, yet smooth bright skins that are free from signs of decay. Even a small amount of decay can affect the taste of the whole potato. Types of decay are: wet, soft decay; dry, firm decay that starts at the end; and dry rot on the sides with obvious places of decay. Sweet potatoes do not keep well, so purchase only a few at a time. Sweet potatoes should be stored in a dry place at about 55°I. How to Handle and Store Potatoes They can be bruised, so handle with care. If stored correctly, all-purpose and baking potatoes will keep for many months; new potatoes will keep for many weeks. Before you store them, set aside any that are bruised or cracked and use them first. Do not wash potatoes before you store them. Store in a cool (45° to 50°I), dark place with lots of air circulation. If potatoes are stored at 70° to 80°I, they should be used within a week. If it is any warmer, they will sprout and shrivel. If stored below 40°I for a week or more, they may become sweet due to the starch turning to sugar. For better flavor, store potatoes at a temperature higher than 40°I for one to two weeks before using them. How to Cook Potatoes in the Microwave Oven One of the fast and easy ways to make just one

or two baked white or sweet potatoes is in the microwave. In most microwave ovens, a middle sized potato cooks in about 4 minutes. If cooking more than one potato, add 1 to 2 minutes for each. After it is cleaned, prick the potato with a fork and put in a circle at least one inch apart on a double layer of paper towels. Turn the potatoes halfway through the cooking time. Before testing for doneness, allow some standing time while they keep cooking. Wrap them in paper towels and turn a bowl over on them. Do not wrap in foil after cooking. Foil tends to steam not bake them. Serving Potatoes

With baked potatoes, try nonfat yogurt, nonfat or low-fat sour cream or cottage cheese. Or serve plain boiled potatoes with skim milk or low-fat margarine. Try other spices such as pepper, herbs, and parsley for a final touch of color and flavor. It's Not the Potato's Fault

Potatoes have a reputation of being high in fat. Actually, they are low in fat and also provide a great source of vitamin CO and potassium. The skin is an excellent source of fiber.

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ConniesCookingCabin

These recipes are from my friend Connie

Recipes:

German Sweet Chocolate Pie 1 (4 oz) pkg. Bakers German Sweet Chocolate 1/3 C. milk 4 oz. cream cheese softened 2 T. sugar 1 (8 oz) tub Cool Whip 1 Keebler Ready Pie Crust additional whipped topping for garnish Microwave chocolate and 2 T. of the milk in large microwaveable bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in whipped topping until smooth. Spoon into crust. Freeze 4 hours or until firm. Garnish with additional whipped topping if desired. Let stand at room temperature 15 minutes or until pie can be cut easily.

Posted by Dorie

Greek Tossed Pasta Salad

Feta, olives and tomatoes give a ready-in-30-

minutes pasta salad its

classic Greek inspiration.

1 box Betty Crocker® Suddenly Salad® Caesar

pasta salad mix

1/4 cup water

3 tablespoons vegetable oil

4 cups torn romaine lettuce

2 medium tomatoes, coarsely chopped (1 1/2

cups)

1 small cucumber, coarsely chopped (1 cup)

1/2 cup thinly sliced red onion, slices cut in half

4 oz crumbled feta cheese (1 cup)

1 can (2 1/4 oz) sliced ripe olives, drained

1. Empty pasta mix into 3-quart saucepan 2/3

full of boiling water. Gently boil uncovered 12

minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to

drain well.

3. In large bowl, stir together seasoning mix,

water and oil. Stir in pasta and remaining

ingredients. Toss with croutons and Parmesan

topping. Serve immediately, or refrigerate.

High Altitude (3500-6500 ft): Make pasta mix

following High Altitude

directions on box.

Posted by Jemmie

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Crunchy Asian Pasta Salad

A soy sauce dressing adds Asian inspiration to a

veggie and fruit

pasta salad.

1 box Betty Crocker® Suddenly Salad® classic

pasta salad mix

1 package (3 oz) Oriental-flavor ramen noodle

soup mix

3 tablespoons sugar

3 tablespoons vegetable oil

2 tablespoons white vinegar

2 tablespoons water

1 tablespoon soy sauce

3 cups coleslaw mix

1 cup snow pea pods, strings removed, cut

diagonally into 1/2-inch pieces

1/2 cup sliced almonds, toasted

1 can (15 oz) mandarin orange segments,

drained

1. Empty pasta mix into 3-quart saucepan 2/3

full of boiling water. Gently boil uncovered 12

minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to

drain well.

3. In large bowl, stir together seasoning mixes

from pasta mix and soup mix, sugar, oil,

vinegar, water and soy sauce. Add pasta,

coleslaw mix, pea pods, almonds and oranges;

toss to combine.

4. Just before serving, coarsely crush dry

noodles from soup mix; stir into pasta mixture.

Serve immediately, or refrigerate.

High Altitude (3500-6500 ft): Make pasta mix

following High Altitude directions on box.

Posted by Jemmie

Orange Slice Cake

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 teaspoon baking soda

1/2 cup buttermilk

16 ounces orange-flavored fruit slice jelly

candies, chopped

1 cup chopped dates

2 cups chopped walnuts

1 cup flaked coconut

1 cup orange juice

2 cups confectioners' sugar

Sift flour and salt together.

Cream butter or margarine and sugar well. Add

eggs, flour mixture, soda, and buttermilk; mix

well. Fold in orange slices, dates, nuts, and

coconut. Pour batter into a greased and floured

tube pan.

Bake at 300 degrees F (150 degrees C) for 1 3/4

to 2 hours. Remove cake from oven. Mix

together juice and confectioner' s sugar; pour

over hot cake while still in pan. Cool cake in pan

for 20 minutes. Turn out onto cake plate. Cool

completely.

Dorie

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sOnly/

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Apple Crumb Cake 1 pkg. yellow cake mix (2 layer) 1/4 C. butter 2 eggs 1 C. sour cream 1 (21 oz) can apple pie filling 1/3 C. brown sugar 1 t. ground cinnamon Preheat oven to 350. In a mixing bowl combine cake mix, butter and 1 egg until crumbly. Reserve 1/2 cup. Press remaining crumb mixture into an 8" square pan. Blend remaining egg with sour cream, spoon over crumb mixture. Stir apple pie filling with brown suga and cinnamon. Spoon over sour cream mixture. Sprinkle with reserved 1/2 C. crumb mix. Bake for 40 minutes or until filling is bubbly and topping is browned. Cool before serving.

Dorie http://groups. yahoo.com/ group/Momsmenupl an

Spiced Applesauce Cake 1/3 C. butter or margarine 1 C. brown sugar 1 egg 1 C. thick applesauce 1 1/2 C. flour 1 t. baking powder 1 t. baking soda 1 t. ground cinnamon 1/2 t. ground allspice 1/2 t. ground nutmeg dash salt 1/2 C. raisins 3/4 C. chopped nuts apple glaze: 1 C. powdered sugar 2 T. apple juice food coloring (optional) Cream butter and sugar until smooth. Add egg and beat well. Stir in applesauce. Mix flour, baking powder, baking soda, spices and salt. Add to butter mixture. Stir and beat until well blended. Add raisins and nuts. Stir to blend. Turn batter into greased and lightly floured bundt cake pan. Bake at 375 until cake is done and pick inserted in center comes out clean, about 45 minutes. Let cake rest in pan for a few minutes. Then turn out onto rack. Pour glaze over cake while it is still warm. Let glaze drizzle down sides of cake. Garnish with fresh apple slice when serving if desired.

Dorie http://groups. yahoo.com/ group/Momsmenupl an/

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Next issue 7

A New Year 2010

I do hope you enjoyed this issue and should you

want to contribute remember email me at

[email protected]

Don’t forget to send in your book reviews

for our new section Wooden Spoon Readers

Circle ,your reviews will be posted here in

the newsletter and your yummy recipes,

poems and even funny stories .

Nicole

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