Cooking Recipes Articel

Bennigan's is an Irish-American Grill & Tavern famous for their food and fun
casual atmosphere. Its menu is loaded with healthy salads
nice selection of burgers
steak and chicken entrees
sandwiches and desserts. Whatever you go to one of their locations in the US
Cyprus
El Salvador
Greece or elsewhere
you can enjoy great
creative food. Let me share with you two copycat recipes from their extensive menu.

Bennigan's Onion Soup

1
pound Firm white onions -- sliced
1
cup Butter
2
tablespoons Corn oil
3
tablespoons Flour
1
quart Chicken broth
1
quart Beef broth
8
slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent
but not
well browned. When tender
turn heat to lowest point and sprinkle with
flour
stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.


Bennigan's Hot Bacon Dressing
2
ounces Bacon grease
1
pound Red onion
dice fine
2
cups Water
1
cup Honey
1
cup Red wine vinegar
2
tablespoons Dijon mustard
1
1
tablespoons Cornstarch
1
tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing
in a mixing bowl place the water

honey
pepper sauce
and red wine vinegar. Using a wire whisk

mix the ingredients well.

Add the cornstarch and whisk well. After the onions have
carmelized
add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water
vinegar
pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.

Have you ever had breakfast for dinner? No? Then
you might want to give it a try. At the end of a hectic day
a breakfast or brunch dish is a simple
satisfying and speedy answer to the "What's for dinner?" question. Since breakfast foods also tend to be comforting
they just might help soothe and calm you
too.

Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case
their high-quality protein places eggs in the Food Guide's meat group. Any time of the day
you can substitute eggs for meat
poultry
fish or seafood -- one egg for one ounce of lean meat.

One of the handiest egg dishes for dinner is a frittata
a one-pan
open-faced
Italian-style omelet big enough to feed the whole family. In Spain
the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients
pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet
simply run the pan under the broiler.

This Asparagus Frittata relies on veggies and herbs for its flavor
but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done
simply add a green salad
bread sticks and
for dessert
fresh fruit topped with yogurt. With only one pan to wash
you could hardly ask for a more convenient dinner.


Asparagus Frittata

6 servings


1 1/2 teaspoons cooking oil

2/3 cup chopped onion (about 1 medium)

2 teaspoons lemon-herb or lemon-pepper seasoning blend

1 package (10 oz.) frozen chopped asparagus*
thawed and well drained

6 eggs

1/3 cup skim or low-fat milk

1/2 cup (2 oz.) shredded low-moisture
part-skim mozzarella cheese


In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat
heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook
stirring occasionally
until onion is soft
about 3 to 4 minutes. Add asparagus. In medium bowl
beat together eggs and milk until well blended. Pour over vegetables in pan.

Cook
stirring occasionally
about 1 to 1 1/2 minutes. With back of spoon or pancake turner
even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set
about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center
about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted
about 2 to 3 minutes. Loosen edges with spatula
slide onto serving plate and cut into wedges to serve. Or
cut into wedges and serve from pan.

* Substitute 1/2 pound fresh
chopped asparagus spears
if desired. Cook
covered
in small amount of boiling water until tender
about 8 to 10 minutes. Drain well.

** To make handle ovenproof
wrap completely with aluminum foil.


Nutrition information per serving of 1/6 recipe using corn oil
lemon-pepper seasoning and skim milk: 134 calories
8
gm total fat
218
mg cholesterol
264
mg sodium
239
mg potassium
5
gm carbohydrate
11
gm protein and 10% or more of the RDI for vitamins A
B12 and C
riboflavin
calcium
phosphorus.

Turkish Delight
and in turkish lokum
is a confection made from starch and sugar. It is often flavored with rosewater or lemon
or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft
sticky consistency
and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces
usually pistachio
hazelnut or walnuts.

Lokum is especially familiar in Turkish
Greek
Balkan
Iranian
Persian
and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania
where it is known as rahat
being taken from Turkey during the Ottoman Empire's rule.

In the U.S.A
lokum is not especially common
although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards
which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.

The history of turkish delight dates back 200-250 years
making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.

During the reign of Sultan 1.AbdulHamid
Bekir Efendi
a fully apprenticed confectioner
arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city
and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples
as documented by traditional Turkish love songs of that era.

This Taste was unveiled to the west in the 19. century. During his travels to Istanbul
an unknown British traveler became very fond of the Turkish delicacy
purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.

Recipe:

2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Cr่me de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml

Trout Grenobloise

Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on
scaled.
1 tbsp olive oil
1 tbsp butter
ฝ lemon
segmented
diced 1/8” (brunoise)
1 tbsp fresh lemon juice
ฝ tbsp capers
1 ผ tbsp minced parsley

Grenobloise is a classic French sauce
composed of capers
brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise
or trout with sauce Grenobloise. I prefer to cook fish filets
generally
with the skin on. The skin
if properly cooked
will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin
two things are important. One is to remove all excess water
and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.

First
with the back or dull side of your knife
gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next
season each fillet on both sides with Salt and pepper
and allow to rest for 15 minutes.

Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped
or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two
until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant
nutty aroma. If it smells of raw flour
it is not yet at the noisette stage; if it smells burnt
toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat
stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.

Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written
therefore having the same meaning.

Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.

Now let’s talk about Italian food. Generally when I want to try an Italian recipe
I look for a version from where the recipe is from. Why? Because recipes get localized too!

The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.

So why do any recipes get localised?

4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.

Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients
the ability of the chef and of course the pallet of the consumer that make the difference.

For me
the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically
the dish can now be found in restaurants in India.

I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe
please consider whether you want to search a little harder and try the real recipe.

For more information about Italian translation visit ‘http://www.axistranslations.com

Staple foods in the Nigerian diet include: peanuts or ground-nuts
yams
cassava
fish
rice
okra
bananas
guinea corn and millet
and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria:-

Egusi Soup

Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store
you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds
melons
pumpkins
and squashes
many of which are native to Africa.


200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean
fresh water.
Liquidise or pulverise the onions
tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water
put the lid on and cook for five minutes.
Now add the water leaves
replace lid and cook for a further five minutes.
Finally
add the crayfish and seasoning
warming through well.

Serve with pounded yam or cooked rice and a meat stew
to provide protein.
Alternatively
serve with eba
fufu or any suitable carbohydrate.

Curried Okra

This traditional recipe for Okra (or Okro
as it is called in some part of Nigeria) is one that can be created anywhere in the world
as it uses ingredients that can be found in any local store.

The word “okra” comes from Africa and means "lady's fingers" in Igbo
one of the languages spoken in Nigeria. Although Okra originated from Africa
it is now available around the world. Some people consider Okra alone is too gooey
but this tasty recipe makes good use of it's properties.

When buying fresh okra
look for young pods free of bruises
tender but not soft
and no more than 4 inches long.


500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
ฝ teaspoon of turmeric
Pinch of black pepper
ฝ teaspoon of salt

Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion
tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.

Serve with cooked rice and a meat stew
for protein.

With thanks to the Nigerian people who made us so welcome in their homes
gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!

For further tips and ideas for cooking great and traditional food from around the world
visit Nigerian Recipes & Food

This article was submitted by Jen Carter
owner of the World Food & Recipes website.

The flavors of Jamaica are the product of the island's history combined with a verdant
lush climate. The Spanish
British
African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.

The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper
grouper
sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster
shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.

Many of Jamaica's fruits
including pineapple
mango
banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.

Few other cuisines mix such a range of spices and tastes - sweet
hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices
seasonings and colors from: Allspice
the pimento berry.

Among many of the spices grown in Jamaica are nutmeg
ginger
thyme
scotch bonnet peppers
which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.

Favourite Jamaican foods are those for coconut cake
rum punch & beef jerky recipies.

Real Jamaican food
when cooked with feeling
is a soul-satisfying experience.

For further tips and ideas for cooking great and traditional food from around the world
visit Jamaican Recipes

This article was submitted by Jen Carter
owner of the World Recipes website.

Did you know that one of the most popular vegetables in the United States is actually a fruit? Categorized by botanists as a fruit but eaten by consumers as a vegetable
tomatoes are appreciated for their combination of sweetness and acidity.

Any way you slice it
tomatoes are a delicious way to add nutrients to the diet. They are rich in vitamins A and C and are a good source of potassium. Tomatoes are also naturally low in sodium and contain no cholesterol.

Many people store tomatoes alongside other vegetables in their refrigerator's crisper drawer
but that's not the best place for them. Tomatoes should be stored at room temperature to maintain maximum flavor. Cool temperatures inside your refrigerator will stop the ripening process and begin to decrease the flavor and change the texture. Try storing your tomatoes in a decorative bowl on the counter.

Tomatoes and bananas help each other ripen quicker. Tomatoes and bananas emit a naturally occurring ripening gas called ethylene and when you store the two together they both ripen rapidly. If you need to ripen a tomato quickly
store it in a closed paper bag on the counter. The ethylene gas speeds up the ripening process when confined around the fruit in a closed bag.

Although tomatoes are native to Central and South America
they are now eaten throughout the world and are an ingredient in countless recipes. Many people consider tomatoes an essential part of their vegetable gardens each summer and they are available at your local market year-round.

For more information about tomatoes online
log on to www.sunripeproduce.com. For more recipes and information on how to incorporate a variety of fruits and vegetables into your diet
visit www.5aday.org.

Pico de Gallo

Pico de Gallo is a fresh tomato salsa often served as a dip for tortilla chips but it's also terrific spooned onto grilled fish
chicken or pork.

Ingredients:

8 SUNRIPE Bella Roma (plum) tomatoes
chopped

1/4 cup red onion
finely chopped

2 jalapenos
minced

1/2 cup cilantro
chopped

Juice of 1/2 a lime

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Instructions:

Mix all ingredients together and enjoy.

Serves: 8 − 1/2 cup of vegetables per serving

Nutrition Information per Serving: calories: 15
total fat: 0.2g
saturated fat: 0.03g
% of calories from fat: 8
% of calories from saturated fat: 1
protein: 1g
carbohydrate: 3g
cholesterol: 0mg
dietary fiber: 1g
sodium 149mg.

How do you make your holiday party memorable? Create a festive atmosphere that will boost your guests' holiday cheer.

Here are some tips to make your party stand out this season.

* Start outdoors. Carry the theme of your party outdoors using wreaths
lights or lawn decorations.

* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.

* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.

* Decorate with food. Many food
candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.

For instance
Welch's Sparkling Grape Juice Cocktail
available in red grape or white grape flavor
comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table
and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.


SPARKLING PUNCH

(Makes about 30 half-cup servings)


FOR THE PUNCH:

2 bottles Welch's Sparkling

White Grape Juice Cocktail
chilled

1 can (11.5 ounces) Welch's

Frozen Concentrated

Cranberry Juice Cocktail

3 cups cold water

3 cans (12 ounces each) ginger

ale
chilled

FOR THE ICE RING:

6 ounces Welch's Frozen Grape

Juice

12 ounces water

8 or 9 thin lemon slices


In punch bowl
combine Sparkling White Grape Juice Cocktail
Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.

To prepare the ice ring
combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.

When ready to serve
unmold the ice ring and place it in the punch
lemon side up. Serve immediately.

The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty
buttery flavor. But did you know that they are good for cooking and baking
too?

To check if a spread is heart-healthy
look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils
has 2 grams or less of saturated fat and contains no trans fat per serving.

Dana Jacobi
author of the "12 Best Foods Cookbook
offers these tips for cooking and baking with margarine spreads:

* To measure soft tub spread correctly, make sure to level the cup or spoon.

* When saut้ing, use medium heat to maintain the flavor and to avoid burning the spread.

* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.

* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.

Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.


DANA JACOBI'S OATMEAL-RAISIN COOKIES

(Makes 36 cookies)


1/3 cup chilled Promise Buttery Spread

1 cup sugar

1 large egg, at room temperature

1 tablespoon mild molasses

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 cups rolled oats

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 cup raisins

3/4 cup sliced almonds


Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.

Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.

Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.

Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.

Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely. - NU

Many people in today's busy world have found that a fruit-packed smoothie made with soy milk is a good way to get essential nutrients when they're on the go.

Research shows that soy milk is good for you and your family since it's high in protein
fiber and calcium. It's also a great choice for people who avoid dairy products.

Many physicians
such as Dr. Alan Greene
a pediatrician at Lucile Packard Children's Hospital
recommend choosing foods made from whole organic soybeans. This is because soy milk made from whole organic soybeans contains all of the nutritional goodness of the bean as nature intended - not concentrated or diluted.

"Organic soybeans are not genetically modified and have been grown without the use of toxic pesticides or other toxic chemicals
said Greene.

For your soy smoothies, try Organic Valley Soy, which is produced by families of organic farmers. Here are some tips for smoothie success.

* To boost creaminess, freeze the fruit (except for citrus fruit). You also can add a few tablespoons of Organic Valley Nonfat Dry Milk Powder for a rich, creamy taste without the guilt.

* For extra protein, add a handful of raw almonds.

* Blend a few tablespoons of raw flax seeds for omega-3 fatty acids. Add a handful of raw sunflower seeds for your daily dose of omega-6 and omega-9 fatty acids as well as vitamin E.

* Add liquids first and gradually add seeds and nuts and then frozen fruit. Liquid extracts (such as vanilla or almond extracts) go in last.

* Serve or freeze immediately to retain the full flavor and nutrients.


SUPER MAMA SOY SMOOTHIE

(Makes 2 servings)


2 cups Organic Valley Vanilla Soy beverage

1/2 cup blueberries

2 medium bananas (peeled, sliced and frozen)

1 tablespoon flax seeds

1 tablespoon raw almonds


Whirl all of the ingredients in the blender until smooth - up to 5 minutes - and enjoy! - NU

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting
filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea
for example
is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour
the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef
a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.

For guests
chili makes a crowd-pleasing presentation served buffet style
along with a selection of toppings such as grated cheese
scallions
cilantro
chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

The next day
picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some
roll up and serve.

Quick Chicken Picadillo Chili

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. salt

1/4 tsp. cinnamon

1 lb. boneless
skinless chicken breasts cut into 1-inch chunks

1 Tbsp. vegetable oil

1 large onion
chopped

4 cloves garlic
minced

2 cans (14.5 oz. each) Mexican-style diced tomatoes
undrained

1/2 cup chipotle salsa or medium heat salsa

3/4 cup Sun-Maid Raisins

1 can (16-oz.) red or black beans
drained

Optional toppings: chopped cilantro
shredded cheddar cheese
sour cream

Combine cumin
chili powder
salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes
stirring occasionally. Stir in tomatoes
salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today
I am sharing with you three deligthful crockpot recipes for soups
great confort dishes any time of the year.


16
BEAN SOUP
1
package 16 Bean Soup
3
bay leaves
1
tablespoon crushed oregano
2
cans no-fat chicken stock
Additional water to cover
3
stalks celery chopped
3
carrots diced
1
large onion chopped
3
cloves garlic sliced
1
pound turkey Italian sausage sliced
2
cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing
add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.


VEGETABLE BEEF SOUP
1
pound ground chuck
1
cup chopped onion
1
large (28 oz.) can whole tomatoes (chopped)
3
cup diced potatoes
1
(16 oz.) can cut green beans
2
teaspoon chili powder
2
dashes cayenne pepper sauce
2
(10 1/2 oz.) cans condensed beef bouillon
1
cup chopped celery
1
cup sliced carrots
1
teaspoon salt
1
teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP
* 1 lb Great Northern beans
soaked
* 2 tsp Salt
* 1 med Onion
chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving
remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history
with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces
and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America
that part of the country is credited with spawning the original barbecue sauce styles. First and foremost
there are the various Carolina barbecue sauces. The most widely known are East Carolina
Piedmont
and South Carolina varieties. East Carolina barbecue sauce consists of vinegar
salt
black pepper
and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different
using a mustard base instead
producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard
tomato
and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward
we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce
chunks of vegetables
and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft
Heinz
K.C.s Masterpiece
etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally
there are the ‘Texas’ barbecue sauce styles. Now
Texas is one big state
and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas
thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then
in southern Texas
the barbecue sauce of choice features an emphasis on Mexican spices and
of course
jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

What is Christmas without treats? Does it really seem like Christmas without them? All those delicious candies are a delight fit for the holidays.

Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.

Wait
here’s where we can help.

The trick to candy perfection is knowledge
so what do you need to know this holiday season to keep your sweets just as delightful as the occasion? Easy
you just need to know a little bit about the basics on how candy is made
starting with that basic candy building block
sugar. Well what’s so special about sugar
you ask? Sugar has some special properties that make it the perfect choice for candy recipes.

Now
what special properties
you ask? Sugar crystals are solid at room temperature
but once you put these sugar crystals in water
they dissolve
this is the step-one in candy-making
this forms a clear solution. Apply heat and hold at "just right" temperatures and then this sweet elixir is allowed to boil at very at these specific temperatures. In doing so chemical changes or reactions occur in the sugar; this is because heat breaks the crystals apart into molecules
later the molecules will get back together forming sugar crystals again as the sugar syrup cools. This basis of candy making the backbone of all candies.

You need to understand the care required for the candy before you can ensure that they’re served in the optimal state
you want to give your sweets the proper care and storage they need. Here’s what you’ll need to know:

Although there are many different varieties
as many as imagination will allow
there are only three main types of candy. They can usually be classified as one of the following
or a combination of the following:

First
we have the hard candy. Hard candy is made with the highest sugar content. Characteristically
they include various flavors and colors. Some of the most classic hard candies include peppermint sticks and a variety of different mints
does anyone remember rock candy?. Hard candy should be stored at temperatures ranging from 10-21ฐC for best results
and a relative humidity of 40%.

Second
are the softer candies. In this category we have marshmallows
jellies
and nougats etc. These sweets contain mostly sugar
as well as a low percentage of other ingredients that do not solidify like pure sugar. For optimum results
these soft candies should be stored at temperatures ranging from 24-27ฐC
with a relative humidity of 45-40%.

Third
we look at candies that contain a majority of other ingredients rather than being heavily concentrated on sugars. In this group
we’ll find fudge
chocolates
sugar- or chocolate-covered raisins or nuts
my personal favorite
caramels
and much
much more.
In terms of storage
this group is the trickiest. Caramels are optimum at temperatures ranging from 21-27ฐC
while chocolates are best at the temperature range of 16-18ฐC
with a 50% relative humidity. It’s definitely worth paying attention to to get the most from this exquisite delicacy called candy.

The amount of moisture that candy gains will affect the storage and shelf life of most candies
if they last that long ;-)

Storing Your Candies

Careful storage will enable your magical Christmas candies to be the best nature intended it to be
remaining firm but not hard
soft but not sticky. No matter what age you are
you can always appreciate the taste of good quality candy.

We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well
it migth be! What is a barbecue chicken
a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?...) about the need of sauce
but my own personal experience has lead me to believe that the secret is in the sauce.

Let me share with you four barbecue sauce recipes and you will be the judge!

Simple Pork Barbeque Sauce
2
c. catsup
1
c. brown sugar
1
tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste

Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs
steaks
or chops while barbequeing or baking.


Honey Tomato Barbeque Sauce
1
pkg. taco seasoning
1
c. tomato sauce
2
tbsp. butter
1
tsp. salt
1
tbsp. soy sauce
1
tsp. oregano
1
tsp. pepper
1
sm. onion
diced

Saute onions in butter until soft
about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.


Easy Barbeque Sauce
1
tsp. Worcestershire sauce
3
tbsp. vinegar
1
c. catsup
1
tsp. pepper
4
tbsp. sugar
1
c. chopped onion

Mix together and cook over low heat 5 minutes. Easily doubled.


Barbeque Sauce with a Spicy Kick
1
tsp. garlic powder
1
tsp. pepper
Dash of cayenne
1
tbsp. Worcestershire sauce
1
tsp. onion salt
2
tbsp. vinegar
1
tsp. sugar
2
tbsp. water
Red pepper
1
c. butter

Heat all ingredients
stirring frequently until butter is melted.


As I said before
you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!

The scoop on ice cream is that it's an excellent choice for simple
delicious and
if desired
elegant entertaining. Whether it's a birthday
graduation
summer holiday or family celebration
ice cream and novelties can make any occasion special.

Sundaes
root beer floats
banana splits
milkshakes and ice cream cones are always popular favorites. Serve an ice cream cake for a birthday or holiday celebration and see your guests smile. Add a scoop of ice cream on warm apple pie and you will delight everyone at the table. Serving ideas for ice cream are only limited by your imagination.

Other popular entertaining ideas
particularly for children
are the many novelties selections in the frozen food aisle. Novelties are separately packaged single servings of a frozen dessert
such as ice cream sandwiches
fudge sticks and juice bars. Today's novelties offer fun
tasty
convenient dessert options for you
your family and guests.

June and July of each year mark the annual Ice Cream & Novelties Promotion
sponsored by the National Frozen & Refrigerated Foods Association (NFRA). That's when you will find special promotions and prices on your favorite summer treats.

NFRA has these suggestions on storing and handling ice cream and novelties:

• Make the ice cream aisle your last stop.

• Put ice cream products in a separate section of the grocery cart or place on top of other groceries.

• When your groceries are packed
request a freezer bag or additional brown paper bag to insulate your ice cream for the ride home.

• At home
don't allow the ice cream to repeatedly soften and refreeze.

• Store ice cream in the main part of the freezer
not on the door
where it is subject to more fluctuating temperatures.

Here is an elegant yet simple dessert for your summertime entertaining.

Peaches & Cream Shake

16 oz Frozen Sliced Peaches

1 cup Frozen Non-Dairy Creamer
thawed

1 large scoop Vanilla Ice Cream or Frozen Yogurt

1/4 tsp. vanilla

Place all ingredients in a blender and process on high for 1-2 minutes
or until well-blended. Pour into serving glasses and garnish with a peach slice.

During June and July
you can play Family Freezer Pleasers Online Instant Win Game.

High-quality bell peppers
summer squash and cucumbers may not have arrived in the farmer's markets yet
but they're crisp
fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don't realize that Mexico exports far more than just chiles
avocados
tomatoes
limes and other produce you think of as being in Mexican food. Bell peppers in several colors
summer squash in many varieties
and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border
so you can know it's safe and fresh. Plus
it's healthy: Red
yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month
or sliced on sandwiches
or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers
seeded and cut into a small julienne

1/2 cup peeled
seeded and diced cucumber

2 tablespoons finely chopped red onion

2 serrano chiles
seeded and minced

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt
or to taste

2 tablespoons chopped cilantro

Trim and dice zucchini
and place in a medium bowl. Add julienne of red pepper
cucumber
red onion and chiles. Dress with olive oil
lime juice and salt
and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips
round slices of jicama
or thin slices of French bread. Makes 8 servings.

This is the original recipe for making paczki that was brought from Europe by my wife’s grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki’s are.

You must follow this recipe exactly or it will not work well
I know
I have tried to create some shortcuts that were ok but not as good.

This recipe yields 4dozen of the most delicious punczki that you ever had.

Remember all ingredients should be room temperature.

1.Disolve:
พ ounce yeast in ผ cup warm water
warm ฝ quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ฝ hour to create what is called a sponge.


2.Put together:


ฝ quart warm milk
ผ lb. Butter
2 tablespoons shortening
ฝ cup sugar
2 tablespoons whiskey


3.Mix steps 1 and 2 with 6 eggs
pinch of salt
9
cups flour and mix until you get a really good textured dough.


Let the dough rise until double in size
cut the dough into 2 ounce pieces and form balls.

Place the dough balls on a well oiled flat pan
let them rise for about ฝ hour to about พ hour.

Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.

Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil
roll in sugar or 10x sugar and enjoy with a hot cup of coffee.

You can fill them with prune leckvar or any jellies that you like.

Just about everybody loves cheese. Loaded with calcium and protein
the "real thing" makes so many dishes more appealing
and mellow
nutty
smooth-melting Norwegian Jarlsberg-America's most popular specialty cheese-is particularly versatile
a family favorite.

Made from part-skim milk
it's naturally low in calories
sodium and fat-newer Jarlsberg Lite
also great for snacking and cooking
has 50 percent less fat than regular Swiss.

Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy
creative
absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.

• Roll cheese slices around fresh fruits or raw vegetables.

• Add cubes to salads and pastas-warm or cool.

• Shred on vegetables and into sauces.

• Enhance stuffings for meat
poultry or fish.

• Enrich egg dishes.

• Shred into mashed or "smashed" potatoes.

• Grill with peppers
squash
potatoes.

• Top burgers-beef
turkey or salmon.

• Make hors d'oeuvres
wraps and sandwiches galore.

2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source
Tine B.A. Norwegian Dairies
a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.

Asparagus Rolls With

Ham and Jarlsberg

12 clean asparagus spears

12 thin slices lean ham

1 cup grated Jarlsberg cheese

Boil asparagus in lightly salted water 1 minute. With slotted spoon
dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450ฐ oven about 5 minutes. Serve immediately.

Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt
if desired.

Cheese
glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.

The word "chocolate" is said to be derived from the Mayan word "xocoatl." In fact
the Mayans
who occupied the Yucatan Peninsula in Mexico starting in the 3rd century
were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage
known today as Mayan Hot Chocolate: a mix of intense
bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.

Eighteen centuries later
the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Hไagen-Dazsฎ ice cream
this new flavor features unadulterated
dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth
Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce
providing the ultimate chocolate-on-chocolate experience.

Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a "salsa bar" for various levels of spiciness.

Ginger Fruit Salsa

1 cup diced fresh strawberries

1 cup diced fresh pineapple

2 tablespoons minced crystallized ginger

Mayan Chocolate Ice Cream

Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Jalape๑o Fruit Salsa

1 cup diced fresh strawberries

1 cup diced fresh mango

1-2 tablespoons finely minced fresh jalape๑o pepper

1 teaspoon granulated sugar

Mayan Chocolate Ice Cream

Combine strawberries and mango. Stir in jalape๑o and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

As I grew
however
the repertoire of recipes that I enjoyed watching other home cooks and chefs prepare (and eat)
also grew. With the advent of the internet
it was a gold mine of goulashes
a reservoir of resources and a collection of food communities to share and exchange a love of all things – food!

But – something was missing.

Not one of those food sites had videos. There’s nothing like
virtually
sitting on the edge of the counter
watching an experienced and enthusiastic home cook or chef preparing their specialty recipe right in front of you. You know what I mean – those folks who cook and measure everything with a “pinch of this” or a “dash of that.”

Welcome to the age of IPTVRecipes.com (www.IPTVRecipes.com)
a site which truly delivers a food lovers present and future needs. Home cooks
chefs
and food-related businesses now have a truly genius cooking social network site where everyone can fully interact and share cooking and food-related videos. A completely free service to all members
you have the option to broadcast your cooking talents through your personal MyKitchen
and (get this!) soon straight to your home televisions via IPTV! This site combines innovative and tested technologies
traditional needs and creative ideas to bring like-minded folks together to broadcast themselves
interact and enjoy shared value.

Your first visit to IPTVRecipes brings you to their homepage that’s elegant in its’ simplicity of design and function. After registering
you become part of the virtual kitchen – everyone has their own – where you can upload videos of your favorite recipes
check out other’s videos
upload written recipes
participate in various Forum topics and
even
check out their store front for food-related shopping deals.

To reply to a question on the site – “What are you hungry for?” – my response is – “This is the food lover’s site I’ve been waiting for!”

If you are looking for a particular restaurant that suits not
only your taste buds but your budget as well
then be sure to visit
DiningFever. The site has great features
and is a comprehensive online
database of the best restaurants in New York City
with a continuously
updated restaurant list.

The restaurant names are arranged in alphabetical order to make your
search easier. For example
if you are looking for the restaurant Bice

all you have to do is scroll down the list of restaurant names until you
see Bice. Once you click on it
a new window will show you all the
information about the restaurant
such as the type of cuisine itoffers

contact details
hours of operation and even special restaurant features.
Special offers
such as discounts
are also displayed on the
restaurant page. There are also detailed instructions for redeeming those
discounts.

The other details provided about each restaurant include customer
ratings
and visitors to the site are encouraged to rate the restaurants
they’ve been to. Ratings range from one to five points. The rating feature
helps potential customers decide whether or not to try the restaurant.
There is even a menu tab which links to the menu on the restaurant’s
website
where you will find all of the restaurant’s dishes from
appetizers to desserts.

The individual restaurant’s page also links to the restaurant’s website
for more information
and there is also a separate link for a map
so
you’ll have the location right at your fingertips. You can see that
DiningFever is a great tool for all foodies living in and visiting New
York City. When planning your next trip to New York
check out thesite
first so you can plan your dining experiences as well. And
while you’re
in the city
if you decide to stay in one night
check out the
delivery section of DiningFever
where you will find details of all
restaurants that are ready to deliver hot food right to your doorstep.

Despite new trends
hype and marketing
tradition has never been stronger. In France
good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with
let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce
obviously a red wine from Burgundy. Bacon
onions
mushrooms and carrots add flavor to the recipe. But thyme
garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley
thyme
bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish
the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork
chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut
the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages
pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France
this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks
whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes
lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb
pork
mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs
scorpion fish
monk fish and others. Provencal herbs and olive oil are essential. For a long time
the recipe was a secret jealously kept by the people from Marseille.

There are some very important rules for safety when using airsoft guns.

The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.

After you play with airsoft guns
you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.

The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.

There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms
release the gas that remains in the magazine
and lubricate most areas of the gun.

When you fill gas airsoft gun magazines
do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.

Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.

The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.

Today
we look for versatility
variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you
they complement almost any meal or occasion.

There are more than a dozen varieties of tomatoes. Slices of large
round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.

Tomatoes' versatility makes them ideal for all eating and entertaining occasions
whether used as an ingredient
an accompaniment or as a stand-alone.

To ensure the best flavor
never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees
it permanently stops producing that enzyme.

Tomatoes are an important dietary source of lycopene
an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A
40
percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.

This tomato recipe
developed by SunRipe Produce
meets nutritional standards set by Produce for Better Health Foundation.


SUNRIPE BELLA ROMA

DI POMODORO

(Makes 6 servings)


3 tablespoons extra virgin olive oil

3 medium garlic cloves
peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes)
cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves
torn by hand into small pieces

1/4 cup chopped fresh parsley


In a large skillet
heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes
salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile
cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.


Nutritional information per serving: 364 calories
8.3
total fat
1.3
saturated fat
20
percent calories from fat
3
percent calories from saturated fat
12
protein
63
carbohydrates
0
cholesterol
4
dietary fiber
65
sodium.


Elizabeth Pivonka
Ph.D.
is a registered dietitian and president and CEO of Produce for Better Health Foundation.

Ingredients:

1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local
farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste

Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile
chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado
carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off
it makes a silly temporary cat toy.)

Use a knife to cut long parallel lines into the avocado
then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly
then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.

When smaller saucepan of water boils
add asparagus and cook for only two minutes--no longer! The water may not return to a boil
which is just fine. You want the asparagus to be quite firm. Drain asparagus
then place back in saucepan and cover to keep warm.

Cook fettucine in large pot of water until it’s al dente; in other words
until it’s just done and still firm--not overcooked and mushy. Pasta is healthier if it’s not overcooked.

Drain pasta
then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus
peppers
avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.

If you want a little protein to accompany this dish
serve it with a light-colored organic or local semi-hard cheese on the side
such as raclette. This dish also pairs nicely with white wine. It easily serves six.

This dish is addictive
so there won’t be any leftovers--which is a good thing
because the avocados won’t keep anyway!

While nearly everyone in America grills
not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes
tools and high-quality ingredients for families that want to create delicious meals on the grill
and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill
having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula
extra-long tongs
a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:


Flank Steak with Green Olive-Jalape๑o Tapenade


A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes
plus 5 minutes to rest off the grill

Makes: 4 servings


1 jar (4.5 oz.) Safeway Select Stuffed Jalape๑o Olives
drained

2 garlic cloves
peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)


1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill
before you put the grill over the hot coals
brush it with a medium coat of oil; for gas grill
when hot
brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives
garlic
parsley
rosemary
lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife
make shallow diagonal cuts about 1 inch apart over one side of steak
then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check)
8
to 10 minutes. With tongs or a wide spatula
turn steak and continue to cook until done as desired
about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes
then cut in thin
slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy
plummy zinfandel; a hoppy
English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel)
strainer or colander
measuring cups and spoons
food processor
paper towels
sharp knife
spatula for spreading
heatproof brush for oiling grill
tongs or wide spatula
platter or rimmed carving board.

Football season means party time
and nothing is more fun than tailgating with friends before the big game.

Joe Cahn
the self-proclaimed "commissioner of tailgating
suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.


Wild American shrimp go great with tailgating because it's easy
simple and good
said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.


You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country
Cahn said.
And shrimp from the Gulf and Atlantic just tastes better."

Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor
protein and cardio-protective omega-3 fatty acids
it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration
try this easy recipe from Wild American Shrimp Inc.:


GRILLED TEXAS WILD AMERICAN SHRIMP

(Makes 6 servings)


1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic
finely chopped

1 red bell pepper
finely chopped

24 large raw shrimp
peeled and

de-veined (tails left on)


Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade
reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals
turning once until pink
2
minutes to 3 minutes on each side.

In a non-reactive saucepan
bring marinade to a boil. Reduce heat and simmer
uncovered
until bell pepper is tender
about 5 minutes. Serve with shrimp.

If you thought table grapes were the same all year round
it's time to have a taste test. The year's best crop is fresh from Mexico. From May through July
the finest harvest of green
red and black grapes will begin to hit supermarket shelves.

These grapes' bright color and crisp texture signify the end of winter
when fresh
new harvests begin arriving from the Mexican state of Sonora. Grapes for wine and brandy have been grown in Sonora since the days of the Spanish missionaries almost four centuries ago. Out of this tradition
growers in Sonora began growing fresh grapes that are enjoyed across the world. Sonora grapes are coveted for their notably sweet
juicy flavor.

With more than 30
0
acres of vineyards
Sonora supplies 300 million pounds of grapes for U.S. consumption.

Grapes offer several benefits. Not only are they a handy snack
but they're a unique addition to many summer dishes
including green salads and fruit salads. They enhance the beauty of these dishes as well as their nutritional value. One and a half cups of grapes provide 25 percent of the Daily Value of vitamin C
as well as fiber
vitamin A
calcium and iron.

Try pairing mango and red onion with grapes in Red Grape and Mango Relish
a fragrant
colorful sauce to serve warm or cold. Use it as a topping for grilled chicken or fish
or just enjoy it with some tortilla chips.

Red Grape and Mango Relish

3 cups seedless red grapes

2 tablespoons fresh minced ginger

4 cloves garlic
minced

1 teaspoon allspice

3/4 teaspoon red pepper flakes

1/2 cup diced red onion

2 tablespoons chopped fresh cilantro

1 mango
pitted and diced

2 teaspoons fresh lime juice

Pinch of salt

Pur้e grapes in a blender. Strain pur้e
separating juice and grape pulp. Place pulp aside. Pour freshly strained juice into a saucepan and bring to a simmer with ginger
garlic
allspice and red pepper flakes. In a separate bowl
combine grape pulp with diced onion
cilantro
mango
lime juice and salt. Add the heated mixture and stir gently to combine all ingredients. Serve warm or chilled. Makes about 3 cups.

With spring in full swing
there are plenty of occasions to celebrate-and even more occasions to dig into nature's bountiful harvest. When thinking about which dishes to serve-at a picnic
family meal or other social occasion-it may be helpful to consider simple
delicious pairings that are full of flavor.

Adding fruit to any dish is an easy way to tickle the taste buds and add lively color. Currently in season
fresh California avocados are both delicious and versatile. They can be added to dozens of springtime dishes
from omelets and cr๊pes to salads and sandwiches. California avocados are grown in an ideal climate and their creamy taste and velvety texture are simply sublime for springtime meals.

Also
don't be afraid to try new food pairings that play well together
like this quick and easy Avocado Cr๊pe-Wrap that pairs the slightly sweet flavor of Frieda'sฎ French-Style Cr๊pes with delicious avocados. Using ready-made cr๊pes cuts your kitchen time in half
making this tasty combination great for any holiday celebration or for an everyday brunch
lunch
snack or dinner.

Fresh California Avocado Cr๊pe-Wrap

11/2 cups diced Fresh California Avocados

1/2 cup diced cherry or grape tomatoes

1 tablespoon diced red onion

1/2 cup ranch-style dressing

4 to 6 Frieda'sฎ French-Style Cr๊pes

1 cup shredded
smoked
cooked chicken or cooked
chilled crabmeat (optional)

Salt and pepper to taste

1/2 cup prepared salsa (for garnish)

Gently toss avocados
tomatoes and onion in a medium bowl. Pour salad dressing over vegetables and toss gently to combine. Toss in chicken or crab
if desired.

To assemble
place approximately two tablespoons of the avocado mixture onto the center of a cr๊pe. Fold cr๊pe in half
bottom to top
with fold at bottom and slightly uneven edge at top. Roll left to right
starting from bottom left corner
to create a cone shape with opening at top. Repeat with each cr๊pe. Place wraps on a serving plate. If desired
place a small dish of salsa in the center of the serving dish for dipping.

Makes 4-6 servings.

California avocados can be a lively way to add color and flavor to a variety of light springtime dishes.

Convenience is a key concern for today's time-pressed cooks. Less than 30 minutes preparation time
recipes with less than seven ingredients and quick-and-easy cleanup are three important issues for home cooks.

Saturday Night Vidaliaฎ Onions from Paula Deen-cookbook author
chef/ proprietor of The Lady and Sons restaurant in Savannah
Ga.
and host of Food Network's "Paula's Home Cooking"-is a recipe that satisfies today's cooks' need for speed.

As Paula says
If your Southern food is authentic, it's not fussy! It doesn't require a sophisticated palate. The ingredients are distinctly Southern and homegrown.
That's just what Paula's recipe for Saturday Night Vidaliaฎ Onions is
too. Real. Simple. Homegrown in Georgia. This recipe can be prepared in the oven or outside over hot coals. Either way it's delightful
just like its creator.

More easy recipes featuring Vidalia Onions may be viewed and printed by logging on to www.vidaliaonion.org. Paula Deen's latest cookbook is "Paula Deen's Kitchen Classics" (Random House
$29.95).

Paula Deen's Saturday

Night Vidaliaฎ Onions

1 large Vidaliaฎ Onion per person

1 beef bouillon cube per onion

1 tablespoon butter per onion

Pepper to taste

Preheat oven to 350 degrees. Trim a slice from the top of each onion
and peel the onion without cutting off the root end. With a potato peeler
cut a small cone-shaped section from the center of the onion. Cut the onion into quarters from the top down
stopping within a half-inch of the root end. Place a bouillon cube in the center
slip slivers of butter in between the sections
and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil and bake in preheated oven for about 45 minutes. Or
prepare a fire in charcoal grill and place the foil-wrapped onions directly onto the hot coals and cook for 45 minutes
turning every so often. Serve in individual bowls because they produce a lot of broth
which tastes like French Onion Soup! Serves one person per onion.

If you're in the mood for something sweet
consider an onion. Vidaliaฎ Onions are packed with flavor
yet are mild and sweet enough to eat like fruit.

A good source of vitamin C
fat-free
cholesterol-free and sodium-free-no matter how you slice this onion
it's delicious. That is why it was chosen as the Weight Watchersฎ Pick of the Season this spring.

Vidaliaฎ Onion
Mushroom & Pepperjack Quesadillas

Makes 4 servings

1 teaspoon olive oil

1 large Vidalia Onion
thinly sliced

2 cups sliced fresh white mushrooms

2 garlic cloves
minced

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup frozen or drained canned corn kernels

1 tablespoon chopped fresh cilantro

4 fat-free flour tortillas
8
diameter each

3/4 cup shredded pepperjack cheese

1. In a large nonstick skillet
heat oil over high heat. Add the onion
mushrooms
garlic
sugar and salt; cook
stirring frequently
until vegetables begin to soften
about 3 minutes. Add corn; cook
stirring frequently
until mushrooms are tender and onions are lightly brown
about 5 minutes. Transfer mixture to a bowl; stir in cilantro.

2. Arrange tortillas on a work surface and spread the lower half of each with 1/4 of the onion mixture (about 1/2 cup). Sprinkle each with 3 tablespoons of the cheese. Fold top half of the tortilla over filling and press lightly to seal.

3. Wipe out skillet with a paper towel and return to high heat. Add 2 quesadillas to skillet and cook
turning once
until cheese melts and tortillas are lightly browned. Repeat with the 2 remaining quesadillas.

POINTSฎ value per serving: 6
289
Calories
8
Fat
3
Fiber.

Full-flavored Vidaliaฦ Onions are sweet enough to eat like fruit.

For some families
Grandmother's warm apple pie or Aunt Jean's chocolate chip cookies are traditions without which family meals are not complete. But this season
Americans may be taking a different route to a great-tasting dessert.

Now
it is easier than ever before to cook and bake reduced-sugar treats by using the all-new SPLENDAฎ Brown Sugar Blend - a mix of brown sugar and Splenda Brand Sweetener - great for those looking to lower their sugar intake without sacrificing taste. Splenda Brown Sugar Blend can be used almost anywhere brown sugar is used because it retains its sweetness under high temperatures with a great molasses flavor and moistness.


CHOCOLATE TOFFEE BARS

(Makes 30 bars)


Preparation time: 15 to 20

minutes

Bake time: 30 minutes


Crust:

1/4 cup unsalted butter


softened

1/2 cup Splenda Brown Sugar Blend
firmly packed

1 egg yolk

1 cup all-purpose flour

1/4 teaspoon salt


Toffee:

1/4 cup unsalted butter
softened

1 cup Splenda Brown Sugar

Blend
firmly packed

1/2 cup light corn syrup

1/2 cup evaporated milk

1 1/2 teaspoons vanilla extract


Topping:

3 (1-ounce) squares unsweetened chocolate
chopped

2 tablespoons Splenda Brown

Sugar Blend

1 cup chopped pecans
toasted


Crust

Preheat oven to 350 F. Lightly spray a 13-by-9-by-2-inch baking pan with vegetable cooking spray.

Beat 1/4 cup butter and 1/2 cup Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk
beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.

Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.


Toffee

Combine butter
Splenda Brown Sugar Blend
corn syrup
evaporated milk and vanilla extract in a medium saucepan. Cook over low heat
stirring constantly
until Splenda Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.


Topping

Combine chocolate squares and Splenda Brown Sugar Blend in the top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle over toffee. Sprinkle with chopped pecans. Cool completely on wire rack. When chocolate is firm
cut into bars or diamond shapes. Store in an airtight container.


Nutrition information per serving (serving size: 1 square):150 calories
70
calories from fat
8
g total fat
3
g saturated fat
15
mg cholesterol
30
mg sodium
20
g total carbohydrate
1
g dietary fiber
15
g sugars
2
g protein.

Dietary exchanges: 1 1/2 starch
1
fat.

This recipe
when compared to the traditional recipe
has a 22 percent reduction in calories
a 34 percent reduction in carbohydrates and a 40 percent reduction in sugars
making it a perfect choice for the whole family. - NU

An apple a day may keep the doctor away
but it's also a healthy reminder of favorite flavors and aromas
such as homemade cider
fresh apple pie and autumn adventures to go picking in the orchard.

Now there's a new apple in the grocery store that's likely to please the pickiest of palates: Cameoฎ apples are a gourmet variety noted for their thin skin. Whether eaten fresh out of hand or used in a favorite recipe
Cameos have an irresistible combination of sweet-tart taste and crisp crunch.

Born in the U.S.A.
the Cameo apple was discovered as a chance seedling in the 1980s and has been grown commercially for the past six years. Cameos are a good source of fiber
vitamin C
folate and potassium-and they're rich in cancer-fighting antioxidants. Plus
one medium apple contains just 80 calories.

Here's one simple
delicious and zesty way to enjoy this Washington beauty:

Cameo Apple Salsa

Preparation time: 5 minutes

Refrigeration time: 1/2 hour

Makes: 4 cups

2 cups Cameo apples
diced

1/2 cup red onion
diced

1/2 cup (1 large) Anaheim chili pepper
finely chopped

1 jalape๑o pepper
finely chopped (optional)

1/4 cup lime juice

1 Tbsp. chopped fresh cilantro

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate 30 minutes or until ready to serve.

Tip: For a snack
serve with tortilla chips or use as a topping to accent a meal of grilled chicken
fish or pork.

Fresh corn and the grill go together like fireworks and the Fourth of July
but you don't have to wait for a holiday or special occasion to enjoy corn on the cob. Supersweet corn from Florida is ready to grill right now.

Unlike traditional corn
Supersweet corn has more natural sugars and stays sweet longer. To keep kernels sweet and tender
always store fresh corn in the refrigerator in a high-humidity drawer or wrapped loosely in plastic. For perfect grilled corn follow these tips:

Out of the husk-for slightly charred
smoky flavor:

Brush ears with melted butter or flavored oil; grill
turning often
until kernels are golden
7
to 10 minutes.

In the husk-for more intense flavor:

Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string. Soak in water for 10 minutes. Grill
turning often
for 7 to 10 minutes. For easy eating
pull back the husks and tie together to form a handle.

In foil-for moist
make-ahead corn:

Place each husked ear on a square of foil; brush with butter (plain or seasoned with garlic and/or herbs)
barbecue sauce or flavored oil; wrap ears. Grill
turning often
for 7 to 10 minutes.

Indoor "grilling":

Place husked ears on a shallow pan
lightly brush with butter
about 6 inches from a hot broiler; grill
turning often
until golden
7
to 10 minutes.

After grilling
add flavor to the corn with one of these combinations:

Easy Pesto Butter: Mix one stick of softened butter with 2 tablespoons pesto-from a jar or made at home.

Buffalo Corn Butter: Mix 1/2 stick softened butter with 1 tablespoon each of hot sauce and lemon juice.

Herb Butter: Mix 1/2 stick softened butter with 1 teaspoon of your favorite dried herb (such as rosemary or dill).

Goat Cheese Spread: Combine 1/4 cup goat cheese with 2 tablespoons butter and 1 teaspoon dried thyme.

Sesame Soy Sauce: Combine 1/4 cup soy sauce with 2 tablespoons each lime juice and toasted sesame oil.

As the nation enjoys the warmer weather
everyone from fashionistas to foodies are choosing yellow as the "it" color for accent. This summer
incorporate yellow into your own daily routine: bring a little sunshine indoors with beverages traditionally enjoyed during the warmer months (like iced tea or lemonade)
fill a vase with lemons for a quick centerpiece
or put SPLENDAฎ No Calorie Sweetener packets in your sugar bowl.

This summer's best beverages will incorporate flavors that capture the essence of the sun and infuse the season's most abundant ingredients. Aficionados can look to celebrity mixologist and cookbook author Bruce Weinstein for a fresh twist on beverage classics.

His recipe for Chamomile-Pomegranate Tea gives traditional iced tea
a summertime BBQ favorite
a boost of pizzazz. Sweetened with SPLENDAฎ No Calorie Sweetener
this crowd pleaser refreshes and quenches thirst
while decreasing sugar and calorie consumption.

Chamomile-Pomegranate Tea

Pomegranate juice has powerful antioxidants
so this punch is both relaxing and healthful.

Makes 4 (1-cup) servings

Preparation time: 5 minutes

4 chamomile tea bags

3 cups boiling water

1 cup pomegranate juice

1/3 cup SPLENDAฎ No Calorie Sweetener
Granular or 9 SPLENDAฎ No Calorie Sweetener
Packets

Garnish: fresh mint sprigs

Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour
or until cooled to room temperature. Remove and discard tea bags.

Add pomegranate juice and SPLENDAฎ Granular or SPLENDAฎ Packets
stirring until SPLENDAฎ dissolves. Serve over ice; garnish with mint sprigs.

Nutrition Information per Serving

Dietary Exchanges 1/2 Fruit

Serving Size: 1 cup

Calories 45; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 11g; Dietary Fiber 0g; Sugars 9g; Protein 0g.

This recipe
when compared to a traditional recipe
has a 55% reduction in calories
a 56% reduction in carbohydrates and a 65% reduction in sugars.

So the strawberries are finally slowing down
the end of the season is in sight… and do I feel relief that I will no longer be chained to the kitchen counter
three nights a week
preparing strawberries for jam? Am I sick of the sight of them
turning into one myself
in a word
jaded? Surprisingly enough I’m not. Six weeks of making jam and I could carry on longer.

I sneak into the larder to count the jars…have I sold too many? Will it be enough for the family for the year and what about Christmas presents? Two weeks ago I was merrily flogging it at the market
secure in the knowledge I could make more. Now friends are ringing up asking to buy jam and I’m grudgingly parting with it but the Scrooge hoarding instinct is kicking in
a sure sign of the end of the season.

And I never did master the thick jam versus runny jam dilemma
the jam decided for itself what it would become
not me. So I cannot yet claim to be a professional jam maker
not when the jam is in charge of the process. Further experiments will have to wait until next year
when at the beginning of the new season I can afford to be lavish with the strawberries and if a batch burns in the attempt to thicken it won’t be a disaster
I’ll be able to use it for baking jam squares
where the caramel overtones are a bonus.

Part of the magic of strawberries is their cheerful colour as well as their scent. I’m going to miss the piles of fruit on the table
waiting to be sorted for selling
in the fridge in punnets
to be delivered in the morning
bowls of seconds for the family to eat and containers of the rest for jam. The youngberries will be starting soon
like blackberries
they have their own allure and make great summer puddings
but they just don’t quite have that special something that strawberries have…!

So what will I fill my jars with now? Well the good news is that apricots are just starting to creep into the shops. Unfortunately we only have one tree and this year it has very little fruit on it
we need to plant some more trees but it will be a few years before they produce properly.

So we check out the fruit in the shops. It’s a bit like playing the stock market. We’re waiting for the price to come down
to buy loads and jam them all
but if we wait too long and misjudge the timing the price will shoot up again or there’ll be none left
it’s a short season. So perhaps I’ll play it safe and buy a couple of kilos next week and then hope to splurge the week after on 5 kilos as cheap as can be
but I can’t risk being caught short of apricot jam. We’re on our last jar of last year’s and there’ll be a family uprising if I don’t get in next year’s supply.

The apricot jam recipe – very similar to the strawberry jam recipe but less temperamental. The worst I’ve managed to do has been burn it and even then it was usable in baking
just a slight caramel added flavour!

1 kg apricots halved and stoned
750g sugar

Pack fruit and sugar in a stainless steel or enamel pan and keep in fridge overnight. Heat slowly
stirring occasionally until the sugar has dissolved. Turn up the heat a bit and boil rapidly (stir occasionally to prevent burning) for about 20-30 mins. Test a drop on a cold plate. If
after 2 minutes
when you push your fingernail through it
the skin wrinkles
it is done. If not test every 5 minutes till it does. Pour into hot sterilised jam jars and seal immediately.

NB apricots have plenty of pectin
so you don’t need to add lemon juice to get the set.
For more tips on jam making and the strawberry jam recipe
look at my article Strawberry Jamming Again.

Copyright 2005 Kit Heathcock
A Flower Gallery

More practical musings – hints and tips on making strawberry jam.
Sunshine for the rest of the year

So I’m preparing strawberries for jam
the third evening this week. It is the most productive week of the year as far as our strawberries are concerned. The best are already sold
fresh in punnets and the seconds
some with scarcely a blemish
others hideously deformed but still flavoursome
are piled in heaps waiting to be hulled
halved
weighed and jammed.

Just taking part in this process
I feel a bond back through the centuries with all the women
who preserved
jammed
pickled
prolonging the goodness and abundance of the seasonal produce to last the whole year through. In the days before fridges
freezers
supermarkets
intercontinental fast transport
each household would have relied on itself to survive the winter without diseases caused by vitamin deficiency and lack of sunshine. Making jam wasn’t just a luxury sweet
it was a way of preserving the summer sunshine a little longer
of giving your children some vitamins to keep them strong
when the only things growing in the garden were cabbage or Brussels sprouts! I wonder if those children ate them without fuss? Your preserves would have been eked out to last until spring brought new fresh growth with it.

Our jam supplies usually just last through until the next strawberry season. I’m generous to start with
giving it away as presents to friends
selling it at the market for our school
then
strawberry season over
I count the jars and begin to get more parsimonious. After all bought jam is now unheard of in the family
I’m the only one who eats marmalade
which fills the winter jam gap
so the strawberry and apricot jam has got to last
come what may.

My strawberry jam recipe for success? ( and please note that this is just how I make it… I’m not an expert and don’t even have a jam thermometer
but I guess they didn’t in the old days either. These are just hints and tips gathered from making my own mistakes and from the advice of my sister-in-law.)

Extremely simple ingredients
but results vary wildly from the runny (running right off your toast runny) to the thick (spoon stands up in it) for no apparent reason – well the length of time cooking together with the amount of pectin are the reasons but you can’t always tell about the pectin in advance. Strawberries are very low in pectin
which is what makes jam set and the riper they are the less there is. If they are wet that also dilutes the pectin (let them dry on kitchen towel or a dishcloth before preparing). So something needs to be added. I usually add lemon juice
which doesn’t affect the flavour
you can also buy pectin in packets. The more lemon juice you use
the more likely it is to set firm – I like mine a bit runny
so tend to juggle the lemon juice a bit.

1 kg prepared strawberries
750g sugar
25ml-50ml lemon juice or more if it doesn’t set!

Use a large thick based pan. The strawberries should only come to about half way up or they will boil merrily over
coating your stove with sticky foam. Let the strawberries soak with the sugar overnight. This brings out the juice and keeps the fruit firmer so it doesn’t dissolve into a mush when cooked. Bring slowly to the boil
stirring occasionally to make sure the sugar dissolves before it boils. Then add the lemon juice. Boil at a moderate pace
without stirring
for at least half an hour before testing.

The main thing is to keep your jam under observation after the first half hour of boiling and sniff( to make sure it’s not burning on the bottom of the pan)
test every 5 minutes with a drop on a cold plate. Let it cool for a couple of minutes. If it starts feeling syrupy and makes a string to your finger when you dip it
then that’s a good runny
syrupy jam. If a skin forms and wrinkles when you push your finger through the drop of jam then it’s a firmer set. If after an hour it still doesn’t get to either of those stages you might have to add more lemon juice and boil it up again for another twenty minutes or so then start testing all over again. You can tell if it is getting there as the bubbles start looking more syrupy
a slower rolling boil.

Have your jars ready. 1kg of fruit makes about three medium sized jars. I usually sterilise mine by pouring boiling water into clean
dry jars up to the top (they must be dry though
if there are drops of cold water in they can crack). Then when the jam is ready
pour out the hot water and ladle in the jam
right to the top
put on a circle of either waxed or baking paper and then the lid. Tighten the lid now while it’s hot for a good seal. The spills of jam are easier to wipe off while it’s still hot too
hold with a cloth though
hot is really HOT!

If all this is sounding a bit laborious
you can always try waiting for the apricot season. Apricots are far less temperamental
have plenty of pectin and set more easily…. But hey.. strawberries are worth the effort and it’s mainly patience you need
not technique. There is a huge satisfaction from seeing the jars lined up on the shelf
to see you through the winter. Good luck!

Copyright Kit Heathcock