Chef Rens Epicurial Delights

Holiday Bread Pudding in a Crockpot

2011-12-05T09:20:00.001-08:00

Yes the holiday season is upon us, and now matter how or what you celebrate one of the constants is delicious desserts. One of the all time favorites around this time of year is the classic Bread Pudding. Here are a few variations one can try to enliven your festive occasions using that all time favorite flexible appliance the crockpot.

CHRISTMAS BREAD PUDDING
9 slices Whole Wheat Bread
8 slices White Bread
3 Egg Yolks, beaten
1 1/2 cups Light Cream
2/3 cup Dark Raisins
1/3 cup Whole Candied Red Cherries, halved
3/4 cup Cream Sherry
1 cup -Water
2 Egg Yolks, beaten
1/4 cup Powdered Sugar, sifted
2 tablespoons Cream Sherry
1/3 cup Sugar
dash Salt
1 1/2 teaspoons Vanilla
2/3 cup Golden raisins
1/4 teaspoon Vanilla
1/2 cup Whipping cream

Remove crusts from bread. Cover bread slices with paper towels and let stand overnight.

Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt. Cook and stir over medium heat. Continue cooking until mixture coats a metal spoon. Remove from heat; cool at once by setting saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap. In small bowl combine raisins. Place cherries in another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries. Set aside. Cut bread into 1/2-inch cubes (about 9 cups). In a bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower mold (without tube). Drain raisins and cherries, reserving sherry.

Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2 tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with back of spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil. Set mold in cooker - for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup water). Cover, cook on low 5 1/2 hours or until pudding springs back when touched.

Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form. Gently fold whip cream into egg yolk mixture. Cover and chill until serving time.

Remove mold from cooker, let stand 10 minutes. Carefully unmold to serving platter. Serve warm with sherry sauce.
Serves 12.

Alternative: Remove pudding from mold, cover and chill. To serve, return pudding to same mold. Cover with foil, place in cooker. Pour 1 1/2 cup water around mold. Cover, cook on high for 1 ½ to 2 hours, or until warm. Let stand 10 minutes, unmold and serve with sauce.

CINNAMON-APPLE BREAD PUDDING
* 2 tablespoons butter
* 2 apples, cored peeled, and chopped
* 3/4 cup brown sugar, divided
* 1 1/2 teaspoons cinnamon, divided
* 2 large eggs
* 12 oz can evaporated milk
* 3/4 cup apple juice
* 2 1/2 cups French bread torn in 1/2 to 1- inch pieces

Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow cooker/Crock Pot. Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Add apples. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces. Place a trivet or aluminum foil ring in the slow cooker/Crock Pot. Pour 3/4 cup hot water into the the slow cooker/Crock Pot. Place the casserole dish on the ring in the slow cooker/Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean. Serve warm with vanilla ice cream or sweetened whipped cream.

HOME-STYLE BREAD PUDDING
2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins
or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal trivet (or aluminum foil shaped
in a ring to keep the dish off the bottom of the pot) or rack in bottom of slow cooker/Crock Pot.
Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

A Happy Crockpot Thanksgiving

2011-11-09T07:18:00.000-08:00

Ah yes it is that time of year again where we Americans gather the clans and feast on turkey, cranberries, various varieties of potatoes and stuffings. Yum Yum. But what if you are sick of the same old stuff, or are planning on a special Thanksgiving party and want to do something different? Well drag out the old reliable crockpot and try these delicious recipes.

CROCKPOT TURKEY MEATBALLS
* 1 1/2 cups barbecue sauce (your favorite)* 10 ounces Apple jelly* 2 tablespoons Tapioca (for thick sauce if desired)* 1 tablespoon Vinegar* 1 Egg, beaten* 1/4 cup Seasoned bread crumbs, fine* 2 tablespoons Milk* 1/4 teaspoon Garlic powder* 1/4 teaspoon salt* 1/4 teaspoon onion powder* 1 pound Ground turkey* Non-stick vegetable spray

In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover; cook on high-heat setting while preparing meatballs.For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat. Drain meatballs. Add meatballs to crock pot; stir gently. Cover; cook on high heat setting for 1 1/2 to 2 hours. Makes 30 meatballs. Note: for 5 or6-quart Crock Pot, double all ingredients.

Prepare as above. Makes 60 meatballs.

CRANBERRY-APPLE TURKEY BREAST
* 2 teaspoons melted butter or margarine* 1/2 cup chicken broth* 1 large apple, cored and chopped* 1/2 cup chopped onion* 1 stalk celery, chopped* 1 cup whole berry cranberry sauce* 3/4 teaspoon poultry seasoning* 2 cups seasoned crumb-style stuffing* 2 to 3 pounds turkey breast cutlets.

Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet.Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.
============================================
Need help in developing recipes for healthy and fun diets?Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure. For more information and to order your copy today: http://www.renspubhouse.netii.net/funstuff.html ==============================================

Southern Delicacies For Your Crockpot

2011-09-19T09:06:00.001-07:00

Ah the change of season requires a change of diet. It is time to eat a lot of soups and casseroles, especially here in Minnesota. But instead of falling back into the old habits and trudging through the same old recipes, why not take out that wonderfully versatile kitchen appliance called the crockpot and try these intriguing, delicious and wonderfully unique Southern dishes.BAYOU GUMBO* 3 tablespoons Pillsbury Best All Purpose Flour* 3 tablespoons oil* 1/2 pound smoked sausage, cut into 1/2 inch slices* 2 cups frozen cut okra* 1 large onion, chopped* 1 large green bell pepper, chopped* 3 garlic cloves, minced* 1/4 teaspoon ground red pepper (cayenne)* 1/4 teaspoon pepper* 1 (14.5 ounce) can diced tomatoes, undrained* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed* 1 1/2 cups uncooked regular long-grain white rice* 3 cups waterIn small saucepan, combine flour and oil; mix well. Cook, stirring constantly, overmedium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.Serve gumbo over rice.Makes 6 servings.CAJUN BREW PORK N BEANS5 cans Pork-n-Beans (2nd to smallest size)2 8oz cans tomatoe sauce2 onions (chopped)6 hot links (sliced)1/4 bottle barbeque sauce (average size)The following are "to taste"Worcestershire sauceHot sauce (I like Crystal hot sauce)Cajun Seasonings (I like Tony Chacere's seasonings)Liquid smokeMustardBrown SugarMix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.Can also be made on the stove top, but let it simmer for several hours stirring occasionally.Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.Mahalo.============================================ Need help in developing recipes for healthy and fun diets?Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure. For more information and to order your copy today: http://www.renspubhouse.netii.net/funstuff.html ==============================================

Unique Yummy Holiday Drink recipes

2010-12-14T04:59:00.000-08:00

Ah it is time again for holiday parties and we are used to the boring and ubiquitous eggnog at each and every one of them. Why not spice up your party with these unique and delicious (non-alcoholic) refreshments to satisfy the thirsts at your next gathering.

CHRISTMAS EVE PUNCH
32 oz. of cranberry juice cocktail
46 oz. of unsweetened pineapple juice
2 cups of orange juice
2/3 cup of lemon juice
1/2 cup of sugar
1 teaspoon of almond extract
Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. Gingerale.

CHRISTMAS FRUIT TEA
2 quarts of cranberry juice
1 - 46 oz. can of frozen lemonade concentrate, thawed & undiluted
2 cups of apple juice
1 cup of orange juice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and
ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: 1 gallon.

WHITE CHRISTMAS PUNCH
2/3 cup of water
2/3 cup of sugar
1 teaspoon of almond extract
1 small can of evaporated milk
1/2 gal. of vanilla ice cream
2 - 2 liter bottles of slice soft drink
Cook water and sugar until sugar has dissolved. Add almond and evaporated milk.
Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar
mixture.

7-UP CHRISTMAS BOWL
2 pkgs. (10 oz. each) frozen red raspberries in syrup, partially thawed
1 can (1 lb. 4 1/2 oz.) chilled crushed pineapple undrained (about 2 1/2 c.)
2 cans (6 oz. each) frozen lemonade concentrate thawed
42 oz. 7-Up chilled
Place raspberries and pineapple in blender; blend well. Pour into punch bowl, stir in
lemonade concentrate. Slowly add 7 Up. Makes 2 1/2 quarts.

HOT CRANBERRY SPICED TEA
3 quarts of water
Bring to a boil. Add: 3 family size tea bags (or 9 sm.)
1 tablespoon of whole cloves
1 cinnamon stick
Cover and steep 30 minutes.
Add:
2 cups of sugar
2 cups of orange juice
3 cups of cranberry juice
3 drops of red food color
Strain spices. Refrigerate leftover tea.

Obviously if one wants to, they can always add their favorite spirits if the occasion calls for it.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Football Beer Recipes For Your Home Games

2010-08-16T07:41:00.000-07:00

Ah nothing says football than getting a few friends over and having some beers while anguishing in the play of your favorite team. But tell me why should one just settle for any old beer when you can have something special to remember the day by? Be special and offer up some of your best home brew. But what to make? Well here's three recipes that might tickle your taste buds and make that day one to remember.

Ye Olde Sloshingfroth

Category Stout
Recipe Type Partial Mash

Fermentables
4.25 lbs. English Pale malt
12 oz. Chocolate malt
8 oz. Flaked oats
6 oz. English crystal 37L
2.5 oz. Roasted barley
2 oz. Black patent
1 lbs. DME American Wheat

Hops
0.5 oz. Northern Brewer 6.5% (60 min)
0.5 Kent Goldings 5.5% (15 min)

Yeast BrewTek British Draft CL-160 yeast
Procedure Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168 degF (5 min).
Sparge water: 9.2 quarts (170 degF) Sparge liquor: 3.3 gallons Desired final volume: 5 gallons.

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch when cool (65-75 degF). Ferment at 65-68 degF for 48 hours; rack to secondary when gravity has dropped below 1.0 25. Continue secondary fermentation at 65-68 degF for 14 days. Prime with 3/4 cup corn sugar or equivalent and bottle. Store and serve at 55 degF.

Sierra Nevada Helles Bock

Category Lager
Recipe Type All Grain

Fermentables
10 lb lb British Pale Ale Malt
0.5 lb b British Crystal Malt (50 L)

Hops
1 oz oz Perle (8.1%)
.5 oz Cascade Whole Hops - Flavor
1 oz oz Cascade Whole Hops - To Be Dry Hopped Next Week

Yeast 500 ml Starter of WYeast 1056
Procedure Mashed the pale ale malt and crystal in 13 quarts treated (i.e. boiled) water at 150 F for 1.5 hr in a 10 gal Gott with a Phils Phalse Bottom.
Sparged with 4+ gal acidified (1/8 tsp "acid blend") to pH = 5.5 water at 170 F. Sparged to 6.5 gal. The gravity at 6.5 gal was 1053. This implies:

(53 pts) X (6.5gal) / 10.5 lbs = 32.8 pts/lb/gal !
When boiled to 5.5 gal and racked to primary that yields an OG of 62.6. What should I call this stuff? Sierra Nevada Potent Ale?

Anyway, the mash went very well. The temperature drop was only two degrees over the 1.5 hrs (I preheated the Gott). Now sparging, that is another story. I was somewhat overwhelmed by the sparging: I kept drawing off wort and recirculating it but it never seemed to clear the way I expected it. I finally said to hell with it and ran off the initial wort and proceded to sparge with water to 6.5 gal. There was still good sugar in the sparge at this point.

Honey Basil Ale

Category Spiced Beers
Recipe Type Partial Mash

Fermentables
2.5 lbs barley malt
.5 lbs wheat malt
.5 lbs 40L Crystal malt
2 lbs honey
1 lbs dried malt extract (pale)

Hops
2--1/4 oz Mt. Hood hops (3.3%
.5 oz Cascade hops (5.9%)

Other
1 oz Basil leaves

Yeast Whitbred dry yeast
Procedure I did my partial mash, then boiled the wort with the honey and DME and the Mt Hood for 70 min. I then turned the heat off, added the Cascade and Basil, and covered and let sit for 30 min.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Don't Be A Chicken When Using Your Crockpot.

2010-07-25T10:59:00.000-07:00

Eating light during the dog days of summer is very important. But that doesn't mean you have to sacrifice good taste. One of the most versatile proteins is of course Chicken. Heck everything else in the universe seems to taste like it! Here are a few recipes you can use to dress up that old bird using the almighty crockpot.

CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.
Serves 6 to 8.

CHICKEN CACCIATORE IN CROCKPOT
Place cut up chicken in slow cooker/Crock Pot, cover with one large undrained can of cut-up tomatoes, one cut-up onion, one cut-up green pepper, minced garlic (to taste), one Tbs. Italian herbs, red pepper flakes to taste. (I add mushrooms if I have them!) Cook all on low 6-8 hours until falling apart. Serve over hubby's favorite pasta, sprinkling more pepper flakes (if you dare!) and plenty of Parmesan cheese over it!

CHICKEN CASSEROLE
1 8oz pkg noodles
3 cups diced cooked chicken
Page 36 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated charp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp. melted butter
1/2 tsp. basil
Cook noodles according to pkg directions and drain and rinse thoroughly. In a large bowl, combine remaining ingredients with noodles until well mixed. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours.
Serves 6

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

============================================
Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Summer Homebrew Recipes

2010-06-02T08:39:00.000-07:00

Ah summertime, and nothing is better than sitting out on the porch, or in the yard during the evening hours enjoying one's favorite beverage. For those of us who enjoy beer, there is nothing better than having one you brewed yourself. Here are a few recipes from my brewing guide.

(If you don't brew your own and wish to find out how, check the link at the bottom for a great instructional manual and recipes).

Belgian Trappiste / Abbey Ale

Category Belgian Ale
Recipe Type Extract

Fermentables
3.3 Lbs M&F Plain Dark Extract
3.3 Lbs M&F Hopped Amber Extract
3.3 Lbs M&F Hopped Light Extract
1.0 Lbs Clover Honey

Hops
1.0 Oz Hallertauer Pellets

Other
5.0 Tbsp Freshly Grated Orange Peel

Yeast White Labs Abbey Ale (WLP530)
Procedure Bring extract and honey and 2 gallons water to 155 - 160 degree Fahrenheit for 15 mins. Bring wort to a rolling boil for 1 hr. Add the hops for the last two minutes of boil. Add the fresh orange peels after removing wort from the burner. Sparge in primary fermenter with 3 gallons water. Primary ferment was one week and secondary ferment was two weeks at approx. 73 degrees Fahrenheit. Notes: Because of the large amounts of liquid extract used, the batch exceeds 5 gallons. Primary fermentation was done in a 6-gallon glass carboy. Krausen was quite excessive and made a mess. Next batch might be best used with 4.5 gallons of water. Alcohol % in the area of 12%.

Belgian Wheat Ale

Category Belgian Ale
Recipe Type All Grain

Fermentables
6 lbs pale malt
3 lbs wheat malt
.25 lbs crystal malt (light)

Hops
2/3 oz Bramling Hops (boil 50 min.)
1/3 oz Bramling Hops (boil 10 min.)
.25 oz Centennial Hops (boil 1 min., then steep for 15 min.)

Other
1 tsp gypsum in mash water

Yeast Wyeast Belgian Ale yeast
Procedure Two-stage mash: 50 deg C. for 30 min., then 66 deg C. for 45 min.
The two-stage mash is because of the wheat malt component.

Fermented at cool room temperature (around 16 deg C.).

That's it. The light hopping is to let the wheat and yeast flavours shine through, and they do, very nicely. Although this is an ale, I found it tasted best well-chilled. It also needed a little while (about a month) in the bottle for the yeast and hop flavours to reach an optimum balance.

Bengal Butt Kicker

Category Spiced Beers
Recipe Type All Grain

Fermentables
15 lbs Klages malt
2--3/4 lbs Munich malt
1 lbs Amber crystal
.25 lbs Chocolate malt

Hops
1 oz Northern Brewers hops 10%AA (60min)
1 oz Northern Brewers (15 min)
.5 oz Cascades 5.9%AA (15min)
10 Bengal "dry hopped"

Other
2 oz fresh fennel (15 min)
6 oz fresh orange peel (15 min)
.5 tsp Irish Moss(15 min)
.75 cup Corn sugar to prime

Yeast 1 cup American Lager yeast slurry
Procedure Upwards infusion mash, low-temp conversion. Used water with high carbonate hardness.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams", and “Brew Your Own Beer”, we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Broccoli Crockpot Gems

2010-05-11T06:58:00.000-07:00

Ah Broccoli, the bane of most childhoods and a often parodied vegetable. From President Bush the Elder to The Simpsons it is often put down as a nasty vile foodstuff. But in reality the value of this wonderful vegetable is in its versatility and nutritional value. Here are a few ways to combine this item with that wonderful kitchen utensil the Crockpot:

Broccoli & Cheese Soup

2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli,thawed
3 tbsp. chopped onions
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 1/2 c. milk
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours.
8 servings.

BROCCOLI CHEESE DIP

* 2 (10 oz.) boxes of frozen chopped broccoli
* 2 cans cream of mushroom soup
* 1/4 c. sour cream
* 1/2 lb. Mexican Velveeta cheese
* 1/2 lb. reg. Velveeta cheese
* 1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.

BROCCOLI DIP

* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

BROCCOLI SOUFFLE
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

SALMON IS KING!

2010-04-05T07:29:00.000-07:00

Of all the available fish choices we have, salmon is my favorite. There is something about this wonderful and plentiful fish hat just tantalizes the taste buds. Plus that it is such a versatile and healthy protein source. Here are a few recipes to try out and amaze your family, friends etc.

Boiled salmon.

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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.

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Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.

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Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon.

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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.

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Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.

--------------------

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Brew Your Own Beer Anyone?

2010-03-31T06:58:00.000-07:00

In these times we are all looking for ways to cut costs without lowering our standard of living. That includes drinking Microbrewed beer. So if you want to try and do your own, here a few recipes you can try.

Anchor Porter Clone

Category Porter

Recipe Type Partial Mash

Here is a porter last year that was loosely based on Miller's partial mash

Fermentables:

4 lb British pale ale 2-row malt
1 lb black patent malt
.5 lb dark crystal malt
3.3 lbs M&F extra light syrup

Hops:

12.8 AAU Northern Brewer (boil)

Yeast:

Wyeast #1084 the Fighting Irish

Procedure:

Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour, using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in November).

Anchor Steam-Style Amber

Category Steam Beer

Recipe Type Extract

Fermentables:

7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt

Hops:

2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)

Yeast:

2 packs lager yeast

Procedure:

Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.

If you enjoy these recipes and are looking to try more, there are more than than 600 recipes in our new product, “Brew Your Own Beer” (see below for ordering).

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",and of course “Brew Your Own Beer”, we have to offer for all your culinary pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Fish Soup Recipes

2010-02-15T06:30:00.000-08:00

Ah yes we all are into eating healthy, or at least trying to these days. That means eating more fish and lighter items such as soups and salads instead of fast food, especially at lunchtime. Also when one has company over for dinner, one likes to serve special course. Well here are 5 recipes for the “Soup Course” that will leave your dinner guests and family amazed at your skill and creativity.

Fish stock.

-----------

Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.

Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Time. 2 hours.

Note. Do not make fish stock long before it is wanted, as it soon turns sour.

Crayfish soup.

--------------

Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour.

Eel soup.

---------

Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

Time. 1 hour, or rather more.

Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.

Lobster soup.

-------------

Ingredients. 3 large lobsters, or 6 small ones; the crumb of a French roll, 2 anchovies, 1 onion, 1 small bunch of sweet herbs, 1 strip of lemon-peel, 2 oz. of butter, a little nutmeg, 1 teaspoonful of flour, 1 pint of cream, 1 pint of milk; forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 quarts of water.

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, seasoned with mace, pepper, and salt, adding a little flour, and a few bread crumbs; moisten them with the egg, heat them in the soup, and serve.

Time. 2 hours, or rather more.

Oyster soup -1.

-------------

Ingredients:- 6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

Mode:- Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.

Time. 1 hour.

Note. This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.

Oyster soup -2

--------------

Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.

Mode:- Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.

Time. 3/4 hour.

Prawn soup.

-----------

Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.

Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.

Time. 1 hour.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Some January Crockpot Favorites

2010-01-26T05:50:00.000-08:00

Yes January is here and we are in the midst of the winter blahs. So what can a person do to liven up dinner time? Well here are a few favorites using that most versatile of appliances the Crockpot. Share and enjoy.

ASPARAGUS CASSEROLE
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter
Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker
crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.

BAKED POTATOES
* 10 to 12 potatoes
* Aluminum foil
Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock Pot with potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.) Do not add water.

BARBECUE PORK ROAST
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water (start with hot water) in crockpot overnight on low 10-
12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

Try a few, modify to your taste, and enjoy. Your mouth will love you forever.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams",we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Delicious Vegan Cake - Yes You Read That Correctly!

2010-01-05T04:13:00.000-08:00

Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally
calls for cake? If you're not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat.

But don't worry. In a few short paragraphs, I'll explain exactly what you need to make the perfect cake
for your vegan friend or relative. And best of all, no one will be able to taste the difference.

Let's start with what strict vegans do not eat. They do not eat eggs. They do not drink milk. They don't eat certain types of sugar. They don't eat butter. And they don't eat frosting.

Eggs can be replaced by "Egg Replacer," which you can purchase at many grocery stores. The box will explain how much replacer to use per egg.

Cow's milk can be replaced by organic rice milk, which doesn't contain any animal byproducts. You can buy rice milk at your local grocery store, too.

Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing "unbleached" sugar, sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they hard to distinguish from others, unless you know the exact name brand.

Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening.

In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe
calls for frosting, you can look for a similar flavor of "non-dairy" frosting or you can make your own, replacing butter with margarine.

And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan unfriendly items on your recipe, and your cake will be perfectly fit for even the strictest vegetarian!

Remember taste isn't everything, it's the only thing!

Come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including Vegetarian Cookbooks, "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Unique Christmas and Holiday Recipes

2009-12-08T05:49:00.000-08:00

It's getting cold out there again and that means the holiday season is upon us. Of course this brings parties, gatherings and other gatherings of friends, family and co-workers, etc. If you want to make something different from the ordinary fruitcake and actually stand out at the party, here are a few wonderful recipes you should use and serve. Your mouth will love you forever.

CHRISTMAS - PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.25 servings

VEGETABLE CHRISTMAS TREE
1 recipe Hidden Valley sour cream based dip
1 bunch fresh broccoli
1 head cauliflower
15 cherry tomatoes
Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short
pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk.
Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by
cauliflower.

CHRISTMAS CHEESE SPREAD
1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper
Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
to serving. Serve with crackers.

CHRISTMAS TREE SPREAD
8 oz. of extra sharp cheddar cheese, grated
8 oz. of cream cheese, softened
1 tablespoon of chopped green bell pepper
1 teaspoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
Chopped parsley
2 tablespoons of sliced pimiento, or cherry tomatoes
Chopped nuts
Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill.
Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with
pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.

CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
peppers and onions. Will keep without sealing for months in refrigerator.

HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover.
Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with
vegetables and chips.

CLAM DIP
1 (10 1/2 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
1/4 teaspoon of hot pepper sauce
1/8 teaspoon of Worcestershire sauce
1/4 teaspoon of lemon juice
1/2 teaspoon of clam juice (reserved juice from canned clams)
Drain canned clams and reserve juice. Combine clams with remaining ingredients and
blend thoroughly. Chill. Serve with crackers or bread rounds.

CHRISTMAS CRAB DIP
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium
heat. When the ingredients have melted and mixed well add the crab, reduce the heat to
just warm. Serve with crackers. Great for a party!

HOLIDAY BROCCOLI DIP
2 (6 oz.) of garlic cheese links (in Dairy case)
1 can of cream of mushroom soup
1 small jar of chopped mushrooms
1 small chopped onion
Margarine
2 pkgs. of frozen chopped broccoli
Saute onion in margarine. Cook broccoli according to package directions, draining
excess liquid. Add all ingredients in double boiler and cook until cheese is melted. Serve
warm with King Size corn chips or crackers.

CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange
juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large
punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly
pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about

Give these a try and come back next week for more delicious and healthy recipes, tricks and tips for all who love the culinary arts (or just likes to cook). Remember, we're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and "Chef Rens Chocolate Dreams", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html

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

Pumpkin Magic - Great Holiday Desserts Featuring The Orange Globe

2009-11-11T08:01:00.000-08:00

Ah yes we are on the advent of the holiday season and that means eating a lot of good desserts and other wonderful goodies. However one gets bored with the same old plain pumpkin pie. In order for your dessert to stand out, you really need to do something special. Well here's a few ideas that you can try. Make some and be the star of the family dinner or party.

Pecan Pumpkin Party Pie

1/2 cup of sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1 cup of pumpkin
1/4 teaspoon of ginger
1/4 teaspoon of cloves
1 cup of whipping cream
For The Edging:
1/4 cup of brown sugar
1 tablespoon of water
2 tablespoon of butter
1/2 cup of chopped pecans
1 prepared graham cracker crust, (no sugar added), in pan and refrigerated
Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. While
cooling, whip whipping cream with 1 tablespoon sugar and a few drops of
vanilla, and add to cooled pumpkin mixture. Pour into prepared graham
cracker crust, and return to refrigerator. Edging: Cook sugar, butter and
water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool
and spoon around edge pie. NOTE: Can be doubled and made in a long pan
if desired. Keep refrigerated until ready to serve.

Pumpkin Crunch Cream Pie

3/4 cup of cold milk
1 (4 serving size) pkg. of vanilla instant pudding
1/2 cup of solid-pack pumpkin
3/4 teaspoon of pumpkin pie spice
2/3 cup of almonds, slivered
2/3 cup of semi-sweet chocolate chips
3 1/2 cup (8 oz.) of Cool Whip
1 graham cracker crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well
blended for one minute. Let stand 5 minutes. Blend in pumpkin, spice,
almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4
hours. Just before serving, garnish with remaining whipped topping and
chocolate curls.

Best Ever Pumpkin Pie

For The Crust:
1 1/2 cups of flour
1 cup finely of chopped pecans
1 1/2 sticks of butter or oleo

Combine and pat into pie pan. Bake for about 10 minutes at 325 degrees.
For The Filling:
1/2 cup of butter or margarine
3 cups of mashed pumpkin
Pinch of salt
1/2 cup of white corn syrup
1 cup of brown sugar
1 cup of white sugar
4 eggs, beaten
1/4 teaspoon of allspice
1/2 teaspoon of cloves
1/2 cup of raisins, chopped
1/2 cup of pecans, chopped
1/2 cup of maraschino cherries, chopped
Melt butter in saucepan, add pumpkin, salt, sugar, spices, pecans and
cherries. Cook 10 minutes, stirring often. Add eggs, cook 10 more minutes
or until thick. Stirring often. Pour into crust. Bake 15 minutes. Remove and
cool, cover with Cool Whip and refrigerate until ready to eat.

Pumpkin Pie Cookies

2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of pumpkin pie spice
1/2 cup of soft margarine
1/2 cup of shortening
1 cup of sugar
1 cup of canned pumpkin
1 egg
1 teaspoon of vanilla
Mix together flour, salt, baking powder, baking soda and spices. Set aside.
Cream margarine and shortening in mixing bowl. Gradually add sugar; beat
until fluffy. Add pumpkin and egg; beat well. Add dry ingredients and blend.
Stir in vanilla. Drop onto slightly greased and floured cookie sheet. Bake at
350 degrees for 12 minutes until brown.

Double Layer Pumpkin Pie

4 oz. of cream cheese, softened
1 tablespoon of milk or Half & Half
1 tablespoon of sugar
1 1/2 cups of thawed Cool Whip
1 Graham cracker crust
1 cup of cold milk or Half & Half
2 pkg. (4 oz. serving size) of instant vanilla pudding mix
1 can (16 oz.) of pumpkin
1 teaspoon ground of cinnamon
1/2 teaspoon ground of ginger
1/4 teaspoon ground of cloves
Mix cream cheese, 1 tablespoon milk or cream and sugar in large bowl with
wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk
until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and
spices using wire whisk; mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

Try these out and then stand out in your gathering. Stop by again next week for more wonderful recipes, tips and techniques from Chef Rens (that's me!).

Remember we're all in this together and I'm pulling for ya!

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

More Dessert Fun With The Old Pumpkin

2009-10-23T10:22:00.000-07:00

Well autumn is upon us again and that means it's time for that delicious dessert gourd, The Magnificent Pumpkin! Yes we all are aware of the standard pumpkin pie, but there is so much to do with this orange globule of fun!

Spicy Pumpkin Pie Squares

1 cup of flour
1/2 cup of quick oatmeal
1/2 cup of brown sugar, packed
1/2 cup of butter or margarine
1 can (2 cups) of pumpkin
13 1/2 oz. can of evaporated milk
2 eggs
3/4 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of ginger
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1/2 cup chopped of pecans
1/2 cup of brown sugar
2 tablespoons of butter or margarine

Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into
ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.
Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well.
Pour into crust. Bake at 350 degrees 20 minutes. Combine pecans, sugar
and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and
return to oven and bake 15 to 20 minutes or until filling is set. Cool. Makes
2 dozen squares.

Pumpkin Pie Cheesecake

1 can (16 oz.) of pumpkin
2/3 cup of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
4 eggs, divided
1 cup of evaporated milk
2 teaspoons of vanilla extract, divided
1 deep dish (9-10") unbaked pastry shell
1 pkg. (8 oz.) of cream cheese, softened
1/2 cup of granulated sugar

Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger,
cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1
teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish
pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten
eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture
over pumpkin filling. (You want the cream cheese mixture to stay on top.)
Bake 1 hour, or until knife comes out clean. Chill before serving. Note: The
flavor improves overnight, so make it a day in advance, if possible.

Frost On The Pumpkin Pie

1 1/4 cups (18 sq.) of graham crackers
3 tablespoon of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/3 cup of margarine (or butter), melted
For The Filling:
1 can of ready to spread vanilla frosting
1 cup of dairy sour cream
1 cup of canned pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed

Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir
until blended. Reserve 2 tablespoons crumbs for topping. Press remaining
crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350
degrees for 6 minutes. Cool. In large bowl combine all filling ingredients
except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup
whipped topping. Pour in prepared crust. Spread remaining whipped
topping over filling. Sprinkle with reserved 2 tablespoons crumbs.
Refrigerate at least 4 hours before serving. Store in refrigerator.

Pumpkin Pie Upside Down Cake

1 (29 oz.) of pumpkin
1/2 teaspoon of salt
1 1/4 cups of sugar
3 teaspoons of cinnamon
1 teaspoon of nutmeg
3 eggs, well beaten
1 (12 oz.) can of evaporated milk
For The Topping:
1 box of yellow cake mix (not pudding mix)
8 oz. of pecans, chopped
1 cup of melted margarine

Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and
evaporated milk. Mix well and pour into greased 9 x 13 inch pan. Sprinkle
yellow cake mix on top, follow with chopped pecans and melted margarine.
Bake at 350 degrees for 1 hour, turning off oven and leaving door closed
until cool. Tip: Make at night time and leave in all night until morning.

Come back next week for more recipes, tips and tricks for the kitchen. Remember we're all in this together and I'm pulling for ya.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Chef Rens Pumpkin Madness

2009-10-06T09:29:00.000-07:00

Ah yes the autumn a favorite time of year for yours truly. One of th enjoys is that of the harvest, and the harvesting of pumpkins are a great source of enjoyment in the Northern Climes. SO once you have all these great orange globule gourds, what can be done with them? Here are a few tasty treats you can try:

Apple & Pumpkin Pie

1 (9") deep dish pie crust
1/2 cup packed of brown sugar
1 tablespoon of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 cup of water
2 tablespoons of butter
2 cups of peeled, sliced cooking apples
1 egg, beaten
1 tablespoon of lemon juice
1 cup canned of pumpkin
1/2 cup of granulated sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1/4 teaspoon of salt
1 (5.3 oz.) can of evaporated milk
Bake pie crust (not pricked) at 450 degrees for 5 minutes, remove, reduce
temperature to 375 degrees. In medium saucepan, combine brown sugar,
cornstarch, cinnamon and salt. Stir in water. Add butter. Bring to boil,
stirring constantly over medium heat; stir in apples. Bring to boiling again,
cover, turn off heat leaving pan on unit. In small bowl, beat egg. Stir in
pumpkin, then sugar and spices. Mix well. Stir in evaporated milk. Add
lemon juice to apples, then place in pie shell. Carefully pour pumpkin
mixture over apples. Bake at 375 degrees for 40-45 minutes or until knife
inserted comes out clean. Cool on rack. For a Halloween treat, use pastry
scraps to make pumpkin features. Bake on cookie sheet about 5 minutes or
until browned. Garnish the pie. Serve with whipped cream, if desired.
Makes one 9 inch pie.

Honey Pumpkin Pie

2 lg. eggs
1/4 cup of honey
1 cup evaporated of skim milk
1 cup cooked of pumpkin
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon of salt
2 teaspoons of orange juice concentrate
With electric mixer, beat eggs until foamy (1 minute). Add honey, milk,
pumpkin, spice, salt and orange juice. Beat until well blended. Pour pumpkin
mixture into uncooked pie shell. Bake at 375 degrees for 60-65 minutes or
until knife inserted off center comes out clean.

Pumpkin Gingersnap Pie

1 1/2 cups of cold half and half or milk
1 pkg. (4 serving size) of vanilla instant pudding and pie filling
3 1/2 cups (8 oz.) of whipped topping, thawed
1 cup each; of chopped pecans and gingersnaps
1/2 cup of canned pumpkin
1 1/2 tablespoons of pumpkin pie spice
1 pkg. of graham cracker crumb crust
Beat half and half and pie filling mix in large mixing bowl with wire whisk 1
minute. Let stand 5 minutes. Fold in topping and remaining ingredients;
spoon into crust. Freeze until firm. Let stand at room temperature 10
minutes to soften. Store in freezer.

Praline Pumpkin Pie
1 unbaked 9" pie shell
For The Praline Layer:
1/3 cup finely of ground pecans
1/3 cup of light brown sugar
2 tablespoons of margarine
For The Filling:
2 eggs
1/2 teaspoon of salt
1 cup canned of pumpkin
2/3 cup of light brown sugar
1 tablespoon of flour
1/4 teaspoon of cloves
1/8 teaspoon of mace
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1 cup of light cream
Praline Layer: Blend all ingredients in small bowl. Press gently onto bottom
of pie shell with back of spoon. Filling: In medium bowl, beat eggs until
frothy. Add remaining ingredients in order then beat only until well mixed.
Pour into pie shell; bake 10 minutes at 450 degrees. Reduce oven to 325
degrees, bake 60 to 65 minutes or until filling is set in center when pie is
gently shaken. Makes 6 servings.
Yes try these out and surprise and please your family friends, and yourself. Yes one bite and your mouth will love you forever!

Come back next time for more tasty tips tricks and techniques for fun in the kitchen. Remember we're all in this together and I'm pulling for ya.

Mahalo.
============================================

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and �Chef Rens Chocolate Dreams�,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Crockpot Chocolate Fun

2009-08-11T08:07:00.000-07:00

Ah yes the elixir of life, Chocolate! Who doesn't enjoy a wonderfully made chocolate dessert? Well here are a few ideas using that fun and indispensable utensil, the crockpot.

CROCKPOT CHOCOLATE CLUSTERS
* 2 pounds white almond bark
* 4 ounces bar German chocolate
* 1 pkg. semi-sweet chocolate chips (12 ounces)
* 24 ounces dry roasted peanuts
Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do not stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and let cool. Store in a tightly covered container.

CROCKPOT CHOCOLATE APPLE CAKE
6 tbsp butter
1/2 c sugar
1/2 c brown sugar
1 c unsweetened applesauce
1 tsp cinnamon
1 tsp pure vanilla extract
3 eggs
4 (1 oz) sq unsweetened chocolate, melted
1 1/2 c flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
1/2 c chopped pecans
Confectioner's sugar
In a large bowl, beat together butter & sugars w/a mixer on HIGH speed 1-2 minutes, or until fluffy. Beat in applesauce, cinnamon, vanilla & eggs until well mixed. Beat in melted chocolate until blended. Add flour, baking soda & powder, & salt. With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed. By hand stir in chocolate chips & pecans. Scrape the
batter into a WELL BUTTERED 3 1/2 quart crockpot & smooth top. Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester (toothpick) inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time) Remove lid & let cake stand in crockpot until just barely warm. To unmold: Run a sharp knife around the inside edges of the crockpot & w/a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top & cut into wedges to serve.

CROCKPOT CHOCOLATE APPLE SAUCE CAKE
6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
-In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda & powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quart slow cooker (crock pot) and smooth the top.
-Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time)
-Remove the lid and let the cake stand in the slow cooker until just barely warm.
To unmold, run a sharp knife around the inside edges of the crock and w/a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar over the top and cut into wedges to serve.

CROCKPOT CHOCOLATE PEANUT BUTTER CAKE
2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

Ah yes one taste of any of these and your mouth will love you forever.

Come back next week for more tips, tricks and techniques for your kitchen fun. Remember we're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Crockpot and Apples - Match made in Heaven.

2009-07-29T09:16:00.000-07:00

Crockpot and Apples - Match made in Heaven.

Yes Chef Rens here with more goodies for that amazing little utensil in your kitchen, the Crockpot. With the season for apples here amongst us I thought I'd share a few recipes that you can make for your family combining the wonderful goodness of the apple with the utility and convenience of the Crockpot.

CROCKPOT APPLE BROWN BETTY
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

CROCKPOT APPLE BUTTER I
apples -- cut up, to fill 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon
Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run through Food mill or any strainer to strain out seeds and skins. I used the blender. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.
YIELD: Makes 3-4 pints.

CROCKPOT APPLE BUTTER II
Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot to about 1
1/2 inches from the top:
ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar
Start on high with about 4 TB water, til it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.
NOTE: If you are canning this, put into jars and seal while "HOT".

CROCKPOT APPLE BUTTER III
2 qt. sweet cider
4lbs apples, peeled, cored & sliced
3 C. sugar
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. cloves
1 tsp. salt
Place apples & cider in crock pot. Cover & cook on LOW 10 - 12 hrs. DO NOT STIR!!!!!!! Put apples through a srine (a fine mesh strainer works well too). Mash apples. Add equal parts sugar stirring well between each, add spices & salt STIR WELL!! Return to crock-pot. Cook on HIGH 1 hr. Pour into 1/2 pint jars, seal and process 10 min. If you don't want to process keep it refrigerated! makes 5 half pints.

CROCKPOT APPLE CAKE DESSERT
6 apples peeled, cored and sliced
sugar
cinnamon
8 oz of yellow cake mix
1/4 c melted butter or margarine
Put slices of apples in CP. Pour half a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low 1 1/2 to 2 hours. Keep checking and it's done when the apples are soft.

Hmm healthy, delicious and satisfying what more can a family want (or need)? Come back next week for more tips, tricks, techniques for the kitchen. Remember we're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Summer Fun With Chocolate

2009-07-14T07:50:00.000-07:00

Hmm Chocolate, that wonderful treat for all occasions. Well just because summer is here doesn't mean you can't feed your chocoholic dreams does it? Of course not! Here's a few recipes to brighten any day of the year.

CHOCOLATE JELLY

1 pint of boiling water,
1/3 a package of gelatin,
2 pinches of salt,
2 level tablespoonfuls of sugar,
1-1/2 squares of Chocolate,
1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until
the chocolate melts, then let it boil for three or five minutes. Soften
the gelatin in a little cold water and pour the boiling mixture over
it. Stir until dissolved, then add sugar and vanilla. Pour into a mould
and set aside to harden, serve with cream and powdered sugar or
sweetened whipped cream.

COCOA BISCUIT

2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips
of the fingers. Stir in the required amount of milk. Turn out on
slightly floured board, roll or pat out the desired thickness, place
close together in pan and bake in very hot oven ten or fifteen minutes.

COCOA FUDGE

1/2 a cup of milk,
3 level tablespoonfuls of butter,
2-1/2 cups of powdered sugar,
6 tablespoonfuls of Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly,
until it begins to boil, then cook slowly, stirring occasionally, eight
or ten minutes, or until it makes a firm ball when dropped in cold
water. When cooked enough, add the vanilla and beat until it seems like
very cold molasses in winter. Pour into a buttered pan; when firm, cut
in squares. Great care must be taken not to beat too much, because it
cannot be poured into the pan, and will not have a gloss on top.

PLAIN CHOCOLATE

1 ounce or square of Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or
saucepan, add the boiling water and boil three minutes, stirring once or
twice, as the chocolate is not grated. Add the milk and allow it time to
heat, being careful not to boil the milk, and keep it closely covered,
as this prevents the scum from forming. When ready to serve turn in
chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Remember to come back next week for more delicious treat, tips, tricks and techniques for your palate's enjoyment. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Chicken Crockpot Madness

2009-06-30T06:39:00.001-07:00

Ah yes even though the 4th of July is here and we are looking for wonderful barbecue and picnics, we still need to think of what we will eat after the holiday weekend. After stuffing ourselves with hot dogs, bratwursts and steaks, we'll need to think lighter afterwards. Here are some easy recipes that involve the nice light meal that we all enjoy, Chicken. Again these are easily done in that wonderful little utensil we call the crockpot.

CROCKPOT CHICKEN PARMIGIANA
3 Chicken breasts
1 Egg
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs
1 1/4 c Butter
1 cn Pizza sauce -- 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese
If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.
I of course altered it a little. I used boneless, skinless breasts and I used six. Instead of plain bread crumbs, I used Italian. I cut the amount of butter in half. For the mozzarella cheese, I used Healthy choice garlic lover's blend. I used fresh grated parmesan and I used a jar of pizza sauce (14 oz).

CROCKPOT CHICKEN PIZZA
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tsp. thyme
4 cloves garlic, pressed
1 bay leaf
Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.

CROCKPOT CHICKEN NOODLE SOUP (LOWFAT)
3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles - I use the "No Yolks" brand broad noodles
Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat
through. It takes the noodles about 20 minutes to cook.
Serves about 6 hungry folks. I use a 5 qt CP for this. I also use frozen chicken breast right out of the freezer.

CROCKPOT CHICKEN/SAUSAGE CASSOULET
1 package Frozen lima beans
1 cup Tomato juice
1 Carrot -- 1/2 inch pcs
1 Stalk celery -- 1/2"pcs
1 Onion -- chopped
1 Clove garlic -- minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa
Place carrots, limas, celery and onions on bottom of crockpot which has been sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage on top of vegs Cover crockpot and cook on Low heat for 10 hours or on high for 5 hours. Remove bay leaf before serving.

Try these recipes and enjoy, you;re mouth will love you forever. Come back next week for more tips tricks, techniques and recipes to help you become a top chef in the eyes of your families and friends. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Summer Crockpot Fun

2009-06-15T08:26:00.001-07:00

Ah yes summertime and time for picnics and lawn parties. But what if you would rather spend more time socializing than hanging over a grill? What can you provide as appetizers that would please even the most discerning palates? Well take out that old standby utensil, the Crockpot, and try these delicious items.

BARBECUED COCKTAIL MEATBALLS
* 2 lbs. lean ground beef
* 1 1/3 C ketchup, divided
* 3 T seasoned dry bread crumbs
* 1 egg, slightly beaten
* 2 T dried onion flakes
* 3/4 t garlic salt
* 1/2 t black pepper
* 1 C packed brown sugar
* 1 can (6 oz) tomato paste
* 1/4 C reduced-sodium soy sauce
* 1/4 C cider vinegar
* 1 1/2 t hot pepper sauce
Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10" jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM'S WHOLESALE CLUB – THEY'RE WONDERFUL! :)
Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours.
Serve with cocktail picks.
Makes about 4 dozen meatballs.

BARBECUED MEATBALLS I
* 1 to 2 lbs. ground beef
* 2 tsp. Worcestershire sauce
* 2/3 c. evaporated milk
* 1 envelope dry onion soup mix
Sauce:
* 2 c. ketchup
* 1 c. brown sugar, packed
* 1 tbsp. Worcestershire sauce
Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned on low.
2 pounds of ground beef makes about 50 meatballs.

BARBECUED MEATBALLS II
* 2 pounds ground beef
* 1 cup bread crumbs
* 1 teaspoon garlic powder
* 2 packages onion soup mix
* 2 teaspoons Worcestershire sauce
* 2 eggs
Sauce:
* 2 onions, chopped
* 2 cans tomato paste (12 ounces total)
* 2 cloves garlic, minced
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1/2 cup brown sugar
* 1/2 cup sweet pickle relish
* 1/2 cup beef broth
* 2 teaspoons salt
* 2 teaspoons dry mustard
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.

BARBECUED PORK STRIPS
* 1/2 cup soy sauce
* 1/4 cup dry sherry
* 1/2 cup brown sugar
* 2 cloves garlic, crushed
* 1/8 teaspoon pepper
* 1/2 cup barbecue sauce
* 1 8-ounce can pineapple chunks (do not drain)
* 3 pounds lean pork, cut into strips, browned, and drained
Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat. Cook on low, covered, for 8 to 10 hours. Serve with sauce.
Makes about 15 servings.

Remember it doesn't have to be back breaking or complicated ti be delicious. Enjoy. Come back next week for more delicious and tempting recipes for your dining pleasure. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Summer Chocolate Dreaming

2009-06-01T09:38:00.000-07:00

Summertime is all but upon us, and the dreams if easing back with barbeques and family picnics, as well as graduations and Father's Day celebrations. Here are a few ideas for some delicious Chocolate desserts for these events (taken from my widely successful cookbook, Chef Rens Chocolate Dreams see below for ordering details). Share and enjoy.

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two
quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker
& Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the
chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small
saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into
a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and
stir until cold, when it will begin to thicken.

Instantly begin to stir in the whipped cream, adding half the amount at first. When all
the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.
See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.

CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of
milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the
yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture
into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two
teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to
harden, and serve with sugar and cream.

CHOCOLATE BLANC-MANGE
Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover,
and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are
cooking, shave two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more
than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.
It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

Life is Short, Eat Desert First!

Enjoy. Come back next week for more delicious and tempting recipes for your dining pleasure. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

The Barbecue and The Crockpot

2009-05-18T08:55:00.000-07:00

Ah yes the barbecue season is upon us and we all look forward to enjoying the tangy goodness that it entails. However we might not always have time to drag out and fire up the grill. Well don't fret, just pull out that wonderfully versatile appliance, the Crockpot. try these recipes to start:

BARBECUE PORK SANDWICHES
1 pork roast
1 bottle bar-b-cue sauce
About 1/2 to 1 cup water
Just throw in crockpot on high for about 6 hrs. or low for about 10 hrs.
When it's done, just remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup, etc.

BARBECUE SAUCE
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter
Saute until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef
Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is better reheated)

BARBECUE STEAK
1 1/2 lb boneless chuck steak, 1 1/2" thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1" wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 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

That's all for now. Come back next week for more mouth watering recipes and other tips, tricks and techniques for the kitchen. We're all in his together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens
Chocolate Dreams”,we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.netii.net/funstuff.html
==============================================

Vegetarian Crockpot Delights

2009-04-14T11:37:00.000-07:00

Ah yes the Crockpot again. It is more than a stew/chili making device. Most people don't realize that they can use this handy and most versatile device to make healthy meals that meet vegan and vegetarian standards. Here are a few of these from my Crockpot Madness cookbook:

VEGETABLE CASSEROLE
* 2 cups carrots, cut in strips, cooked & drained
* 2 cups celery, diced
* 1 onion, diced
* 1/4 cup green pepper, diced
* 1 pint tomato juice
* 4 cups green beans, drained
* 1 teaspoon salt
* dash of pepper
* 3 tablespoons tapioca
* 1 tablespoon sugar
Mix all ingredients together in slow cooker/Crock Pot.
Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.

SUNSHINE SQUASH
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-" pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6- 8.

ZUCCHINI CASSEROLE
1 red onion, sliced
1 green pepper, cut in thin strips
4 med. zucchini, sliced & unpeeled
1 (16 oz.) can diced tomatoes, undrained
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 tbsp. oleo
1/4 c. grated Parmesan cheese
Combine all ingredients, except oleo and cheese, in a slow cooker. Set temperature on low and heat for 3 hours. Dot casserole with oleo and sprinkle with cheese. Cook 1 1/2 hours more on low setting.
Makes 6 servings.

ZUCCHINI BREAD
* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before unmolding.

As one can see the Crockpot is a very versatile year round handy utensil. It can be used for any and all diets equally.

Come back next week for more recipes, tips and techniques from Chef Rens. We're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", and “Chef Rens Chocolate Dreams”, we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Tastes Like Chicken?

2009-04-06T09:57:00.001-07:00

How many times have you heard that phrase to describe some meal? The problem is that chicken doesn't really have a strong taste so that is why we associate things tht are relatively tasteless with tasting like chicken. Well here are some fun recipes that will make sure your chicken tastes like something good and enjoyable:

NO - PEEK SKILLET CHICKEN
2 tbsp. olive or vegetable oil
2 1/2 to 3 lb. chicken, cut into serving pieces
1 (14 oz.) can whole tomatoes, peeled, undrained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 garlic clove, minced
1 env. Lipton Recipe Secrets onion soup mix
Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms
and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is
tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom
soup mix would be a delicious substitute in this recipe.
------------------------
QUICK CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking
dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.
------------------------
SWEET &SOUR CHICKEN
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.
------------------------
CHICKEN CACCIATORE
1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.
------------------------

Come back next week for some more mouth watering recipes and tips and techniques to assist you in making wonderful meals.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Healthy Crockpot Desserts

2009-03-31T09:41:00.001-07:00

When one thinks of the Crockpot, one immediately turns to stews or chili. But did you know you can make delicious healthy desserts as well? Here are a few easy and healthy recipes for you:

BANANA BREAD
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped
Sift together flour, baking powder, baking soda and salt. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, ½ the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in crockpot. Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on HIGH for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.

BANANA NUT BREAD
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie
steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.

BAKED CUSTARD
2 cups Milk, scalded
3 Eggs, slightly beaten
1/3 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
Nutmeg or coconut
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in Crock Pot.
Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.
Makes 5 to 6 servings.

BAKED APPLES (CROCKPOT)
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.

Yes even delicious and healthy desserts can come from this wonderfully versatile machine.

Come back next week for more kitchen delights from Chef Rens.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Crockpot Barbecue Nirvana

2009-03-23T07:55:00.000-07:00

Ah spring is here and one starts thinking about the upcoming summer barbecue season. But what can one do when they desire barbecue, yet they have to work all day? Well how about digging out that wonderfully versatile utensil the Crockpot? Yes you can use it to make delicious barbecue dishes. Here are a few examples.

BARBECUE BEEF STEW
* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

BARBECUE BRISKET
First, make a batch of homemade Bar-Be-Que Sauce:
1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like Coleman's)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butchere didn't already do this, place it in the CP, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got. When done, remove lid from CP and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.

BARBECUE CHICKEN I
1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 tablespoons Worcestershire sauce
Place chicken in crockpot. Combine remaining ingredients and pour over chicken.
Cook 4 hours on high or 8-10 hours on low. Delicious!

BARBECUE CHICKEN II
4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.
NOTE: Since this didn't specify whether it should be on high or low, the first time I cooked on high for 5 hours. The chicken was dry as dirt :( The 2nd time, I cooked it on low for 4 1/2 hours and it was perfect.

BARBECUE CHICKEN III
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour over chicken.
Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.

Yes even though one has to be away, making great barbecue is still possible. Of course you will find more wonderfully delicious recipes using the crockpot in “Chef Rens Crockpot Madness”, see below for ordering details.

See you next week, and good eatin y'all.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Vegetables and Crockpots – A Healthy Combination

2009-03-16T10:33:00.000-07:00

Vegetables and Crockpots – A Healthy Combination

When one hears “Crockpot” one immediately thinks about heavy stews or cheese dips. Well guess what? This useful and versatile utensil can be used for anything. Yes you can make healthy and delicious vegetarian dishes as well. Here are a few examples of what can be:

VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4" slice
* 1 Yellow Squash, 1/4" slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettuccine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettuccine according to package directions; drain. Add cooked fettuccine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.

VEGETABLE SLOW COOKER
8 Potatoes
1 Onion, chopped
4 Carrots, peeled and sliced
2 Stalks celery, sliced
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
5 cups Water
1/3 cup Butter or margarine
Ham - cubed to taste
13 ounces Can evaporated milk
Peel & cut potatoes into bite-sized pieces. Put all ingredients except evaporated milk in Crock Pot. Cover and cook 10 to 12 hours. Stir in evaporated milk during last hour. Add flour to thicken, if desired. This is made in the Crock Pot-very easy recipes and yummy!

VEGETABLES ITALIAN-STYLE
1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2"
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4" thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.

VEGETABLE CURRY
* 4 medium Carrots, bias sliced into inch slices
* 2 medium Potatoes, cut into 1/2 cubes
* 15 ounces Can garbanzo beans, drained
* 8 ounces Green beans, cut into 1 pieces
* 1 cup Coarsely chopped onion
* 3 to 4 cloves Garlic, minced
* 2 tablespoons Quick-cooking tapioca
* 2 teaspoons Curry powder
* 1 teaspoon Ground coriander
* 1/2 teaspoon Crushed red pepper (opt'l)
* 1/4 teaspoon Salt
* 1/8 teaspoon Ground cinnamon
* 14 ounces Can vegetable broth
* 16 ounces Can tomatoes, cut up
* 2 cups Hot cooked rice
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5 minutes.
Serve with cooked rice. Makes 4 servings.

These are just a few of the delicious and varied recipes found in my cookbook “Chef Rens Crockpot Madness” (see below for ordering details).

Come back next week for more tips, tricks, techniques and recipes. Remember we're all in this together and I'm pulling for you.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

The Apple Of My Crockpot

2009-03-04T08:42:00.000-08:00

Ah the versatile and wonderful apple. From the temptation in the Garden of Eden, to the assist in discovering gravity to keeping doctors away to being covered in taffy and nuts on Halloween. This fruit has a long history in literature, science and lore. Whether you enjoy them straight up or as cider or in apple sauce there are as many ways to enjoy them as there are varieties. In the kitchen they do make a wonderful ingredient in many dishes. Here are a few that are easily made with your Crockpot:

APPLE BUTTER
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves
Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes approximately 8-10 pints

APPLE-COCONUT CRISP
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle
over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)
Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples
are tender. Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.

APPLE CRANBERRY CRISP
* 3 apples (Any kind - I personally like Gala)
* 1 cup cranberries
* 3/4 cup brown sugar
* 1/3 cup rolled oats (quick cooking)
* 1/4 tsp. salt
* 1 tsp. cinnamon
* 1/3 cup butter, softened
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours.
Serves 4.

APPLE DATE PUDDING
* 4-5 apples, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.

APPLE GLAZED PORK ROAST
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

Again nice delicious healthy and easy to make recipes using the lowly but tremendously handy Crockpot. Come back next week for more tricks, tips, techniques and recipes for you an your family.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer
for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

More Yummy Dessert Chocolate Recipes

2009-02-23T08:15:00.000-08:00

Chocoholics Unite! Yes the wonderful and satisfying foodstuff is a way of life, a philosophy! They were wrong when they said that bread is the staff of life, Chocolate is! With that in mind here's a few more yummy recipes featuring that wonderful exciting element.

CHOCOLATE WHIP

1 cup of milk,
1-1/2 squares of Chocolate,
Pinch of salt,
2 level tablespoonfuls of cornstarch,
2 eggs (yolks),
6 level tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).

Put milk, chocolate and salt in double-boiler; mix cornstarch in a small
quantity of cold milk, and stir into the hot milk when the chocolate has
been melted; stir until smooth, then cook twelve minutes. Mix together
the yolks of the eggs and sugar, then pour the hot mixture over it; cook
again one or two minutes, stirring. When very cold, just before serving,
add the vanilla and fold in the stiffly beaten whites of the eggs. Pile
lightly in a glass dish and serve with lady fingers. A meringue can be
made of the whites of the eggs and sugar, then folded in the chocolate
mixture, but it does not stand as long.

COCOA MARBLE CAKE

6 level tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.

Three level teaspoonfuls of baking powder, about one and three-quarter
cups of sifted flour, or flour enough to make mixture stiff enough to
drop from the spoon. Mix in the order given. Reserve one-third of this
mixture and add to it four level tablespoonfuls of Cocoa and to
the other one cup of shredded coconut Bake thirty-five or forty
minutes according to size and shape of pan.

CHOCOLATE MARBLE CAKE

This is the same as the Cocoa Marble Cake. Add to one-third of the
mixture one and one-half squares of Chocolate in place of the
cocoa, and one cup of chopped walnuts to the other part in place of the
shredded coconut

CHOCOLATE JELLY

1 pint of boiling water,
1/3 a package of gelatin,
2 pinches of salt,
2 level tablespoonfuls of sugar,
1-1/2 squares of Chocolate,
1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until
the chocolate melts, then let it boil for three or five minutes. Soften
the gelatin in a little cold water and pour the boiling mixture over
it. Stir until dissolved, then add sugar and vanilla. Pour into a mould
and set aside to harden, serve with cream and powdered sugar or
sweetened whipped cream.

COCOA BISCUIT

2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips
of the fingers. Stir in the required amount of milk. Turn out on
slightly floured board, roll or pat out the desired thickness, place
close together in pan and bake in very hot oven ten or fifteen minutes.

COCOA FUDGE

1/2 a cup of milk,
3 level tablespoonfuls of butter,
2-1/2 cups of powdered sugar,
6 tablespoonfuls of Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly,
until it begins to boil, then cook slowly, stirring occasionally, eight
or ten minutes, or until it makes a firm ball when dropped in cold
water. When cooked enough, add the vanilla and beat until it seems like
very cold molasses in winter. Pour into a buttered pan; when firm, cut
in squares. Great care must be taken not to beat too much, because it
cannot be poured into the pan, and will not have a gloss on top.

PLAIN CHOCOLATE

1 ounce or square of Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or
saucepan, add the boiling water and boil three minutes, stirring once or
twice, as the chocolate is not grated. Add the milk and allow it time to
heat, being careful not to boil the milk, and keep it closely covered,
as this prevents the scum from forming. When ready to serve turn in
chocolate-pitcher and beat with Dover egg-beater until light and foamy.

COCOA DOUGHNUTS

One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter
teaspoonful of salt, one-quarter teaspoonful of cinnamon extract
(Burnett's), two cups of flour, one-quarter cup of Breakfast
Cocoa, two teaspoonfuls of baking powder. Mix in the order given,
sifting the baking powder and cocoa with the flour. Roll to one-third an
inch in thickness, cut and fry.

Yes chocolate is very versitile. So enjoy and live life to its fullest.

Come back next week for more tips tricks, techniques and recipes to help you in the kitchn.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Wings and Rice – A winning Combination

2009-02-17T08:07:00.000-08:00

Ah yes the last few days of winter are waning. The wonderful Crockpot is still the best utensil in the kitchen for these last days of cold and nasty weather. Chicken wings and rice provide both healthy and satisfying meals. Here are a few recipes that are easy, delicious and satisfying.

WINNING WINGS IN SWEET AND SOUR SAUCE
* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.

WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.

YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish

TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.

Yes the lowly chicken wing provides a delicious and satisfying meal. One can do just about anything with them. Bring out the old Crockpot and enjoy your next meal. Come back next week for more delicious and healthy recipes.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Valentine Sweets For Your Sweetie

2009-02-08T09:35:00.000-08:00

Ah yes it is that time of year again, Valentine's Day is approaching and the young lovers minds turn to Chocolate. Yes Chocolate is one of nature's finest and best aphrodisiacs. Here are a few tantalizing and scrumptious recipes you can use to spice up your Valentine's Day. Remember, “Sweets for the Sweet”!

CHOCOLATE TURTLES
For The Turtles:
2 squares of chocolate
1/2 cup of margarine
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla
For The Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar
Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.
Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon
vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and
frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take
off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground
nuts.

COCONUT BON BONS
3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract
Stir together the instant potatoes, coconut, powdered sugar, and the almond
extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet
chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the
coconut mixture into small balls and dip in the melted chocolate. Lay on waxed
paper until cool.

FUDGE MELTAWAYS
1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated
sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate
mixture. Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.
Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla.
Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread
evenly over chilled filling. Chill again. Cut into small squares before completely
firm.

ROCKY ROAD FUDGE
2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows
In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.
Remove from heat and add peanuts and marshmallows. Stir thoroughly and
spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

I hope you found these recipes satisfying and enjoyable. Check out “Chef Rens Chocolate Dreams” for more wonderful and tantalizing Chocolate fun (see below for link).

Enjoy!

Come back next week for more tips, tricks and techniques from Chef Rens' kitchen.

Mahalo

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Chocolate Dreams", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Does It Really Matter If I Become A Vegetarian?

2009-01-19T10:22:00.000-08:00

As a prospective vegetarian, you probably question whether or not it really matters if you stop eating meat. You might wonder how much of a difference one additional vegetarian can make.

And while it might be true that one vegetarian wont make huge statistical difference in a world of meat-eaters and while it is also true that one more vegetarian probably isn't going to turn the tide in the movement you can do a lot as an individual that will be good for you and good for hundreds of animals animals.

Take, for instance, the number one cause of death in the United States and other countries with meat-centered diets: heart disease.

If it weren’t specifically for meat, eggs, and dairy products which are the three largest sources of
cholesterol--heart attacks and other heart and circulatory problems would be far less prevalent. According to EarthSave, the average vegetarian has about 1/4 the chance of having a heart attack as the average nonvegetarian. As for people who are pure vegans, it gets even lower: they have less than 1/10 the chance of having a heart attack as nonvegetarians.

In addition to heart health, you will get a number of other health benefits as a vegetarian. For instance, you wont be exposed to nearly as many preservatives, which are common in meat and are linked to cancer. You wont be exposed to various hormones (that are packed into animal feed), which
often disrupt normal hormonal processes in the body. And you wont consume as much lactose, which most people cannot digest properly--and which some dietitians have suggested is a cause of digestive problems.

In addition to health benefits you will receive as an individual, you will also reduce your share of the
suffering human beings inflict on animals.

According to veganoutreach.org, the average American consumes 2,714 land animals in their lifetime. If you quit eating meat now, you could literally prevent the suffering and death of hundreds of animals of the course of a couple decades.

In addition to this, if you stop eating eggs and drinking milk, you will also reduce your share in the suffering and death of battery hens and their offspring, as well as dairy cows and their offspring, too.

So the answer is yes: it does matter whether or not you become a vegetarian. It matters to the thousands of animals you could potentially save and it matters to you as an individual because you can greatly reduce your chances of getting cancer and heart disease.

Come back next week for more tips, tricks and techniques relating to the food world.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Best Food For Winter

2009-01-12T10:29:00.000-08:00

It's still winter (especially here in SW Minnesota) and that means it is still the season for comfort foods. There is no better tool for comfort foods than the Crockpot. Yes that wonderful little utensil is perfect for this time of year. Here are a few more recipes from my ebook; “Chef Rens Crockpot Madness”.

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.

ALL DAY CROCKPOT DELIGHT

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

ALL DAY MACARONI AND CHEESE

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

APPLE BROWN BETTY

* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

For more delicious recipes like this Buy a copy of Chef Rens Crockpot Madness (see below for link).

Come back next week for more tips tricks and techniques to enhance your cooking experience.

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks, Including "Chef Rens Crockpot Madness", we have to offer
for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

While there is Fruit there is hope.

2009-01-04T07:13:00.000-08:00

While there is life--and fruit--there is hope. When this truth is realized by the laity nine hundred and ninety-nine out of every thousand professors of the healing art will be obliged to abandon their
profession and take to fruit-growing for a living.

Many people have heard vaguely of the "grape cure" for diseases arising from over-feeding, and the lemon cure for rheumatism, but for the most part these "cures" remain mere names. Nevertheless it is almost incredible to the uninitiated what may be accomplished by the abandonment for a time of every kind of food in favor of fruit. Of course, such a proceeding should not be entered upon in a careless or
random fashion. Too sudden changes of habit are apt to be attended with disturbances that discourage the patient, and cause him to lose patience and abandon the treatment without giving it a fair trial. In countries where the "grape cure" is practiced the patient starts by taking one pound of grapes each day, which quantity is gradually increased until he can consume six pounds. As the quantity of grapes is increased that of the ordinary food is decreased, until at last the patient lives on nothing but grapes. I have not visited a "grape cure" center in person, but I have read that it is not only persons suffering from the effects of over-feeding who find salvation in the "grape cure," but that consumptive patients thrive and even put on weight under it.

The _Herald of Health_ stated, some few years back, that in the South of France where the "grape cure" is practiced consumptive patients are fed on grapes alone, and become quite strong and well in a year or two. And I have myself known wonderful cures to follow on the adoption of a fruitarian dietary in cases of cancer, tumor, gout, eczema, all kinds of inflammatory complaints, and wounds that refused to heal.

Some authorities on gout, advises patients to take oranges, lemons, strawberries, grapes, apples, pears, etc. Other experts maintain that the salts of potash found so plentifully in fruits are the chief agents in purifying the blood from these rheumatic and gouty poisons. It is also advised the scorbutic to take fruit morning, noon, and night. Fresh lemon juice in the form of lemonade is to be his ordinary drink; the existence of diarrhea should be no reason for withholding it. It is also shown that headache, indigestion, constipation, and all other complaints that result from the sluggish action of bowels and liver can never be cured by the use of artificial fruit salts and drugs, but by the consumption of fresh fruits.

Salts and acids as found in organized forms are quite different in their effects to the products of the laboratory, notwithstanding that the chemical composition may be shown to be the same. The chemist may be able to manufacture a "fruit juice," but he cannot, as yet, manufacture the actual fruit. The mysterious life force always evades him. Fruit is a vital food, it supplies the body with something over and above the mere elements that the chemist succeeds in isolating by analysis. The vegetable kingdom possesses the power of directly utilizing minerals, and it is only in this "live" form that they are fit for the consumption of man. In the consumption of sodium chloride (common table salt), baking powders, and the whole army of mineral drugs and essences, we violate that decree of Nature which ordains that the animal kingdom shall feed upon the vegetable and the vegetable upon the mineral.

So eat your fruits and enjoy at least 5 servings of fruits and vegetables a day for a healthy disposition. For more tricks, tips and recipes check back to this blog weekly.

Mahalo.
============================================

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Unique and Fun Christmas Recipes For The Adventurous Cook

2008-12-15T06:29:00.000-08:00

Unique and Fun Christmas Recipes For The Adventurous Cook

Last week I offered up some tasty drink recipes for the holidays, now here's some great ideas for the rest of the meals. Enjoy these wonderful meals and have a great holiday feast.

CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour
mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking
dish and add topping. Bake 350 degrees for 1/2 hour.
CHRISTMAS PUDDING
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a
large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating
after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the
batter into the prepared coffee cans. Place several layers of aluminum foil on the tops
and tie securely with string. Place the cans on a rack in a large kettle and add boiling
water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the
puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.
FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir
until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the
sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround
with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring
the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with
Cool Whip.
HEAVENLY CHRISTMAS SALAD
1 lg. can of pineapple
2 tablespoons of sugar
2 tablespoons of cornstarch
1 tablespoon of butter
2 eggs, beaten
1/2 pint of whipping cream
Red grapes (seeded, cut in half)
Marshmallows (cut in halves or thirds)
Apples
Bananas
Drain pineapple chunks, heat juice in double boiler. Add sugar, cornstarch, butter and
eggs. Boil until thick. (This can be made day before.) Add red grapes, marshmallows to
drained pineapple chunks. Approximately an hour before serving, add apples and bananas
to fruit mixture. Then fold in the custard and the whipped heavy cream.
APPLE RAISIN STUFFING
3/4 cup of minced onion
1 1/2 cups of chopped celery
1 cup of butter
7 cups of soft bread cubes
1 tablespoon of salt
3 cups of finely chopped apples
3/4 cup of raisins
1 1/2 teaspoons of crushed sage leaves
1 teaspoon of thyme leaves
1/2 teaspoon of pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about
1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff
turkey just before roasting. Yield 9 cups enough for a 12 pound turkey.
HOMEMADE TURKEY DRESSING
Turkey drumsticks
4 stalks of celery
3 med. onions
2 tablespoons of black pepper
Lowery seasoning salt
3 med. green peppers
2 tablespoons of salt
Self-rising cornmeal
Self-rising flour
4 tablespoons of butter
1/2 cup of Miracle Whip
2 tablespoons of garlic powder
1 doz. unsalted crackers
4 eggs
1/2 cup of sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, ½
tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat
well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and
flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour
mixture re into medium pan and bake for 30-40 minutes or until golden brown. Test with
fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into
large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks
from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate
completely. Reserve remaining broth for basting dressing throughout the cooking
(baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion,
chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon
butter. Sauté new cornbread mixture over medium high for 15 minutes. Pour into
greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10
minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.
HOLIDAY MAGIC YAMS
1 (16 oz.) can of peaches
1 tablespoon of cornstarch
2/3 cup of brown sugar
1 (8 oz.) can of whole cranberry sauce
1/2 teaspoon of butter
1/2 teaspoon of cinnamon
2 (17 oz.) cans of yams, drained
Drain peaches and reserve juice. Put cornstarch in 1/4 cup of peach juice and set aside.
Heat reserved peach juice and sugar, cranberry sauce, cinnamon, and butter; when butter
is melted add cornstarch, mix and cook, stir over medium until it thickens - put yams in
dish, put peaches around yams. Bake at 350 degrees for 20 minutes. Serves 8-10.
FRUITED BROWN RICE STUFFING
1 sm. onion, chopped (about 1/2 cup)
8 tablespoons of butter or margarine
2 cups of brown rice
4 cups of chicken broth or water
1/2 cup of chopped parsley
1 teaspoon of salt
1 teaspoon of leaf sage, crumbled
2 cups of sliced celery
2 cups of diced dried apricots
2 cups of pecan halves, coarsely chopped
1 cup of raisins
1 cup of diced apples
Sauté the onion in butter in a large saucepan until soft, about 5 minutes. Stir in the rice.
Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice
has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley,
salt, sage, celery, apricots, pecans, raisins and apple. Now you're ready for a holiday
feast.
CHRISTMAS CRANBERRY SALAD
1 (13 1/2 oz.) can of crushed pineapple
Water
2 (3 oz.) pkg. of strawberry gelatin
3/4 cup of cold water
1 (16 oz.) can of whole berry cranberry sauce
1/3 cup of coarsely chopped nuts
1 tablespoon of butter
1 (8 oz.) container of Cool Whip
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make
1 cup. Bring to a boil and stir in gelatin. Add cold water; chill until gelatin is of
consistency of unbeaten egg whites. Combine pineapple and cranberry sauce, then stir
into gelatin mixture. Place pecans in butter in a pan and bake about 8 minutes in 350
degree oven. Stir occasionally until pecans are toasted. Cool nuts. Spread Cool Whip
over top of gelatin, cranberry mixture. Sprinkle pecans over frosting.

I hope you enjoyed these recipes and are using them to please your family and friends this holiday season.

Mahalo.

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Safe Holiday Drinks to Delight Any Crowd

2008-12-08T09:15:00.000-08:00

Safe Holiday Drinks to Delight Any Crowd

You are having a holiday office (or family/friend) party but want to serve non-alcoholic drinks for everyone to enjoy. But you seem to be out of ideas as to what might be a good holiday drink. Everyone does Egg Nog, and you want to serve something else,something refreshing, something different. Well here's a few recipes you can use and become the star of the show.

CHRISTMAS PUNCH
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar
dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice.
Yield 3 3/4 quarts.
CHRISTMAS CIDER
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour
liquid over. Serve hot.
RED CHRISTMAS
1 can of red Hawaiian punch
1 small can of frozen lemonade
1 bottle of ginger ale
1 quart of cranberry juice
Combine all the ingredients above in punch bowl and serve.
CHRISTMAS FRUIT PUNCH
1 - 6 oz. can of frozen orange juice
2 - 6 oz. cans of frozen limeade
1 - 6 oz. can of frozen lemonade
1 large can of pineapple juice
1 pint of cranberry juice cocktail
8 cups of cold water
2 quarts of chilled ginger ale
1 quart of plain chilled soda water
1 quart of frozen strawberries
Mint garnish
Empty frozen juices, pineapple and cranberry juice, and water in a large container. Let
stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into
punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water.
Top with fruit ice ring and sprigs of mint. Fruit Ice Ring: Use any combination of lime,
lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and
freeze.
CANDLELIGHT CHRISTMAS PUNCH
1 large jar of Tang (24 oz.)
3/4 cup of instant tea with lemon
1 1/2 cups of sugar
1 1/2 teaspoons of ground cloves
1 1/2 teaspoons of ground cinnamon
To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple
juice. Bring to boil, let simmer 15 minutes before serving. Makes 100 servings.

Again add some variety to your Holiday feasts and parties and be a star.

Come back next week for more wonderful recipes, tricks and techniques in the world of good food.

Mahalo.

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http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

10 Exciting Christmas and Holiday Recipes

2008-12-01T04:19:00.001-08:00

10 Exciting Christmas and Holiday Recipes

Well the holiday season is upon us. With this brings parties, gatherings and other get togethers of friends, family and co-workers, etc. If you want to stand out at the party, here are a few wonderful recipes you should use and serve. Your mouth will love you forever.

CHRISTMAS - PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.25 servings

VEGETABLE CHRISTMAS TREE
1 recipe Hidden Valley sour cream based dip
1 bunch fresh broccoli
1 head cauliflower
15 cherry tomatoes
Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short
pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk.
Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by
cauliflower.

CHRISTMAS CHEESE SPREAD
1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper
Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
to serving. Serve with crackers.

CHRISTMAS TREE SPREAD
8 oz. of extra sharp cheddar cheese, grated
8 oz. of cream cheese, softened
1 tablespoon of chopped green bell pepper
1 teaspoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
Chopped parsley
2 tablespoons of sliced pimiento, or cherry tomatoes
Chopped nuts
Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill.
Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with
pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.

CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
peppers and onions. Will keep without sealing for months in refrigerator.

HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover.
Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with
vegetables and chips.

CLAM DIP
1 (10 1/2 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
1/4 teaspoon of hot pepper sauce
1/8 teaspoon of Worcestershire sauce
1/4 teaspoon of lemon juice
1/2 teaspoon of clam juice (reserved juice from canned clams)
Drain canned clams and reserve juice. Combine clams with remaining ingredients and
blend thoroughly. Chill. Serve with crackers or bread rounds.

CHRISTMAS CRAB DIP
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium
heat. When the ingredients have melted and mixed well add the crab, reduce the heat to
just warm. Serve with crackers. Great for a party!

HOLIDAY BROCCOLI DIP
2 (6 oz.) of garlic cheese links (in Dairy case)
1 can of cream of mushroom soup
1 small jar of chopped mushrooms
1 small chopped onion
Margarine
2 pkgs. of frozen chopped broccoli
Saute onion in margarine. Cook broccoli according to package directions, draining
excess liquid. Add all ingredients in double boiler and cook until cheese is melted. Serve
warm with King Size corn chips or crackers.

CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange
juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large
punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly
pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about

Give these a try and come back next week for more delicious and healthy recipes, tricks and tips for all who love the culinary arts (or just likes to cook).

Mahalo.

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

Pumpkin 3 - More Holiday Desserts Featuring The Orange Globe

2008-11-24T07:52:00.000-08:00

Pumpkin 3 - More Holiday Desserts Featuring The Orange Globe

Ah yes we are on the advent of the holiday season and that means eating a lot of good desserts and other wonderful goodies. However one gets bored with the same old plain pumpkin pie. In order for your dessert to stand out, you really need to do something special. Well here's a few ideas that you can try. Make some and be the star of the family dinner or party.

Pecan Pumpkin Party Pie

1/2 cup of sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1 cup of pumpkin
1/4 teaspoon of ginger
1/4 teaspoon of cloves
1 cup of whipping cream
For The Edging:
1/4 cup of brown sugar
1 tablespoon of water
2 tablespoon of butter
1/2 cup of chopped pecans
1 prepared graham cracker crust, (no sugar added), in pan and refrigerated
Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. While
cooling, whip whipping cream with 1 tablespoon sugar and a few drops of
vanilla, and add to cooled pumpkin mixture. Pour into prepared graham
cracker crust, and return to refrigerator. Edging: Cook sugar, butter and
water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool
and spoon around edge pie. NOTE: Can be doubled and made in a long pan
if desired. Keep refrigerated until ready to serve.

Pumpkin Crunch Cream Pie

3/4 cup of cold milk
1 (4 serving size) pkg. of vanilla instant pudding
1/2 cup of solid-pack pumpkin
3/4 teaspoon of pumpkin pie spice
2/3 cup of almonds, slivered
2/3 cup of semi-sweet chocolate chips
3 1/2 cup (8 oz.) of Cool Whip
1 graham cracker crust
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well
blended for one minute. Let stand 5 minutes. Blend in pumpkin, spice,
almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4
hours. Just before serving, garnish with remaining whipped topping and
chocolate curls.

Best Ever Pumpkin Pie

For The Crust:
1 1/2 cups of flour
1 cup finely of chopped pecans
1 1/2 sticks of butter or oleo

Combine and pat into pie pan. Bake for about 10 minutes at 325 degrees.
For The Filling:
1/2 cup of butter or margarine
3 cups of mashed pumpkin
Pinch of salt
1/2 cup of white corn syrup
1 cup of brown sugar
1 cup of white sugar
4 eggs, beaten
1/4 teaspoon of allspice
1/2 teaspoon of cloves
1/2 cup of raisins, chopped
1/2 cup of pecans, chopped
1/2 cup of maraschino cherries, chopped
Melt butter in saucepan, add pumpkin, salt, sugar, spices, pecans and
cherries. Cook 10 minutes, stirring often. Add eggs, cook 10 more minutes
or until thick. Stirring often. Pour into crust. Bake 15 minutes. Remove and
cool, cover with Cool Whip and refrigerate until ready to eat.

Pumpkin Pie Cookies

2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of pumpkin pie spice
1/2 cup of soft margarine
1/2 cup of shortening
1 cup of sugar
1 cup of canned pumpkin
1 egg
1 teaspoon of vanilla
Mix together flour, salt, baking powder, baking soda and spices. Set aside.
Cream margarine and shortening in mixing bowl. Gradually add sugar; beat
until fluffy. Add pumpkin and egg; beat well. Add dry ingredients and blend.
Stir in vanilla. Drop onto slightly greased and floured cookie sheet. Bake at
350 degrees for 12 minutes until brown.

Double Layer Pumpkin Pie

4 oz. of cream cheese, softened
1 tablespoon of milk or Half & Half
1 tablespoon of sugar
1 1/2 cups of thawed Cool Whip
1 Graham cracker crust
1 cup of cold milk or Half & Half
2 pkg. (4 oz. serving size) of instant vanilla pudding mix
1 can (16 oz.) of pumpkin
1 teaspoon ground of cinnamon
1/2 teaspoon ground of ginger
1/4 teaspoon ground of cloves
Mix cream cheese, 1 tablespoon milk or cream and sugar in large bowl with
wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk
until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and
spices using wire whisk; mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

Try these out and then stand out in your gathering. Stop by again next week for more wonderful recipes, tips and techniques from Chef Rens (that's me!).

Mahalo.

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Crockpot and Chicken – Marriage Made In Heaven.

2008-11-17T09:17:00.001-08:00

Crockpot and Chicken – Marriage Made In Heaven.

Here are more recipes from my ebook “Chef Rens Crockpot Madness”. This week I am featuring some delicious ways to use your crockpot to cook healthy chicken recipes.

CROCKPOT CHICKEN CACCIATORE I

1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.

CROCKPOT CHICKEN CACCIATORE II

1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread. I made this up just like it says and then took it all and threw it in the crock. Its been there since 1pm and we will probably eat between 5 and 6pm. For me the longer a sauce simmers the better it tastes. You can also serve it over linguini noodles! YUMMMMMMMM

CROCKPOT CHICKEN CACCIATORE III

1 can tomatoes, diced (a small can probably, I actually had to open a 6# can and
just put a few scoops in)
2 cans (small ones) tomato paste
1/2 c. dry white wine
1 can mushrooms (usually I use fresh, but these were on hand, so I used 'em! lol)
1 small onion, sliced
4 cloves garlic, sliced
1 Tbl Italian Seasoning
1 tsp basil
1 tsp oregano
I mixed all those together and poured it over the top of the chicken. Then I cooked it on LOW all day (started it around 9 I think, cooked til 6)

CROCKPOT CHICKEN CASSEROLE

4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice
Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.

These are just a few of the recipes in “Chef Rens Crockpot Madness” available at renspubhouse.com (see below). Come back again next week for more tips, techniques and wonderful recipes from Chef Rens.

Mahalo.

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

The Mighty Pumpkin, Round 2

2008-11-10T06:21:00.000-08:00

Last week we gave you some exciting new variations on the holiday pumpkin pie. Well here's a few more ideas that you can do with this strange, orange, overgrown gourd.

Traditional Pumpkin Pie

1 (9") pastry shell
1 (16 oz.) can of pumpkin
1 (14 oz.) can of sweetened condensed milk
2 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon each of ground ginger, nutmeg & salt
In large bowl combine all ingredients except pastry shell; mix well and turn
into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature
to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1"
from edge comes out clean. Cool before cutting. Garnish as desired.
Refrigerate leftovers.

Paradise Pumpkin Pie

1 (8 oz.) pkg. of cream cheese
1/4 cup of sugar
1/2 teaspoon of vanilla
1 egg
1 (9 inch) pastry shell, unbaked
1/2 cup of sugar
1 teaspoon of cinnamon
Dash of salt
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
2 eggs, slightly beaten
1 cup of evaporated milk
Heat oven to 350 degrees. Combine softened cream cheese, sugar, and
vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of
pastry shell. Combine remaining ingredients; mix well. Carefully pour over
cream cheese mixture. Bake at 350 degrees one hour and 5 minutes or until
done. Cool; brush with maple syrup and garnish with nuts, if desired. Enjoy
and Eat!

Maple Golden Pumpkin Pie

1 1/2 cups of pumpkin, cooked and strained
1/3 cup of white sugar
2 tablespoons of brown sugar
2 1/2 tablespoons of maple syrup
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg (keep on the generous side with these spices)
1 3/4 cups of light cream (or half rich cream)
2 eggs, slightly beaten
Scald the cream and add to the pumpkin, which has been mixed with the
maple syrup and dry ingredients. Add the lightly beaten eggs. Pour into a
short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce
heat to 350 degrees and bake for about 30 minutes.

Pumpkin Chiffon Pie

1 (9") graham cracker pie shell
1 env. of unflavored gelatin
1/2 cup of light brown sugar, firmly packed
1/2 teaspoon of salt
1 1/2 teaspoon of pumpkin pie spice
Whipped cream (optional)
2 tablespoons of light molasses
3 egg yolks, slightly beaten
1/2 cup of milk
1 1/4 cups of canned pumpkin
3 egg whites
1/2 cup of granulated sugar
Prepare pie shell. Refrigerate until needed. In small saucepan, combine
gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks,
milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat.
Transfer to medium bowl, cool, then refrigerate, covered until firm.
Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in
sugar, 2 tablespoons at a time, beating well after each addition. Continue to
beat until stiff peaks form when beater is raised. Beat pumpkin mixture until
smooth. Gradually beat egg-white mixture into pumpkin mixture, only until
just combined. Turn mixture into pie shell, refrigerate until firm, about 2
hours. (See note below.) Serve garnished with whipped cream, if desired.
Note: If filling is too soft to mound when turned into pie shell, refrigerate
about 10 minutes, then turn into pie shell.

Thanksgiving Pumpkin Pie

1 cup of half & half
3/4 cup of sugar
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice (or 1/4 teaspoon cinnamon & 1/4
teaspoon nutmeg)
1 cup of Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tablespoons of sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan
Preheat oven to 450 degrees. In a small saucepan, scald the half & half.
(Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine
the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well.
After removing the skin off of the half & half, add it to the mix. Blend in a
mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch
pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at
325 degrees, or until a table knife comes out clean from the middle of the pie.

I hope you enjoy these wonderful delicious recipes. Check out renspubhouse.com for more cookbooks, and come back weekly for more tips and recipes.

Mahalo.

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

More With A Pumpkin Than Pies

2008-11-03T09:28:00.000-08:00

Yes it is that time of year again when the mighty pumpkin takes center stage at our dessert tables. I know just about everyone loves their pumpkin pies, but what if there were other ways to use this orange strange gourd that will delight and satisfy you and tour family and guests? Well try these recipes and enjoy.

Pumpkin Pie

3 eggs, slightly beaten
2 cups of pumpkin
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 cup of corn syrup
1 teaspoon of vanilla
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of ground cloves
With mixer or blender, mix above ingredients. Pour into prepared pie crusts
and bake at 350 for approximately 40 minutes. Makes two pies.

Pumpkin Pie Bars

1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan.
Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg.
In a large bowl, stir together remaining cake mix, melted butter and beaten
egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs.
Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and
cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add
remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

Pumpkin Pie Cake

4 eggs
1 1/4 cups of sugar
1 large can of evaporated milk
1 teaspoon of cinnamon
1 (No. 303) of can pumpkin
Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle
over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1
cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out
clean. Serve plain or with whipped cream topping.

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish
Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food
processor and process until finely chopped, about 20 seconds. Pour into
large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well
to combine. Turn mixture into 10 inch pie dish and press evenly against
bottom and sides to form crust. Bake for 10 minutes. Set aside to cool.
(Leave oven on.) In large bowl, beat cream cheese and brown sugar until
soft and well blended. Stir in sour cream and pumpkin. Gradually beat in
eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on
baking sheet and pour in filling. Bake in middle of oven for 45 minutes or
until filling is set. Let cool on rack. Arrange pecan halves around edge of
pie. Makes 12 servings.

Try these variations on the classic and see the joy and smiles around the table. Check back weekly for more cooking tips and fun in the kitchen with Chef Rens.

Mahalo.

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

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

More Fun With Crockpots

2008-10-28T04:06:00.000-07:00

A few weeks ago I shared some exciting new recipes to use with your Crockpot. Today I share a few more that are fun, nutritious, easy and delicious. Your family will enjoy these wonderful recipes.

APPLE-NUT CHEESECAKE
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

APPLE PIE COFFEE CAKE
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert
on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

APPLE PUDDING CAKE
* 2 cups sugar
* 1 cup vegetable oil
* 2 eggs
* 2 teaspoons vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 2 cups unpeeled apple, finely chopped
* 1 cup chopped nuts (walnuts or pecans)
Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let
stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.

APPLESAUCE SAUERKRAUT
4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1/2 tsp caraway seeds
1 tbs butter or margarine
Combine all ingredients. Place in a greased 2 quart casserole. Bake at 375° F. for 30 to 45 minutes.
Serves 6.

APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

If you enjoy these, pick up a copy of “Chef Rens Crockpot Madness” available at http://www.renspubhouse.com/funstuff.html

Mahalo.

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PROPER PREPARATION OF CEREALS

2008-10-20T17:48:00.000-07:00

We have grown up with the food pyramid and seen it change over time. However there are a few basics that never seem to change. One of them is to get our “daily bread”, that is eating of cereal grains for digestive health. Let's face it over history many powerful regimes were ultimately brought down because of the lack of bread and cereal grains (French and Russian Revolutions come to mind). So what is it about these little seeds that are so important to life?

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.

The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, caseine, and fibrin, together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.

Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.

In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.

Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.

We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfill its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.

Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains.

Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or in salivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. For this reason it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.

I hope this little look into the history of cereals and grains gives you better insight into their importance in our daily diets. Come back again next week for more delicious recipes and insights into cooking techniques.

Mahalo.
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More Delicious Crockpot Recipes To Get You Through The Autumn

2008-10-15T09:48:00.000-07:00

More Delicious Crockpot Recipes To Get You Through The Autumn

Ah yes the cold weather is finally upon us and time again for warm comfort food to get us through. Well at least for us here in the “Northern Clime”. Well time again to get out the ole' Crockpot and cook up some delicious healthy home cooked meals. Yes as enticing as the restaurants, fast food joints and the preprocessed supermarket offerings might be, nothing beats eating in the home with family. A couple of weeks ago I gave you some recipes, well heres a few more from my new book (see end of article for link).

CROCKPOT BLACK EYED PEAS AND OKRA
2 (16 oz each) packages frozen Black Eyed peas
2 cups water
1 (15 oz) can Ranch Style Beans with Jalapenos undrained
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (12 to 16 oz)package frozen sliced okra
1 can Ro Tel tomatoes and Green chiles
Dump all ingredients in Crock Pot. Cook on low 8 to 10 hours. May take even longer.
I start mine on high for several hours, then switch to low for the remaining time.
VARIATION: Substitute 4 (15oz) cans of canned Black Eyed peas (undrained) and omit the water.

CROCKPOT BONELESS TWICE COOKED BBQ RIBS
Throw about 1 1/2 lbs of boneless ribs in the CP on low with enough water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple dashes of ketchup. Cook on low about 5 hours until done. Throw on the BBQ to crisp them up and baste with more BBQ sauce.

CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.

CROCKPOT BOURBON BREAST OF CHICKEN
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4

CROCKPOT BRACIOLE
2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar
-Trim all excess fat from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage
mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.
-SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.

Mahalo.
============================================

Sell your creations — or share them for free. It’s all up to you!

YouPublish lets you publish any file, so you can upload books, music, videos, photos,
spreadsheets, CG files, seminar packages, software, lesson plans, corporate documents…
whatever! And you can sell your creations — or share them for free. It’s all up to you!

http://www.youpublish.com/referredby/michaelrener

While you're there stop by my area and check out my offerings including my new cookbooks.

http://www.youpublish.com/michaelrener

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

ABC OF SOUP MAKING.

2008-10-06T19:31:00.001-07:00

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh. Stale meat renders them bad, and fat is not so well adapted for making them.

The principal art in composing good rich soup, is so to proportion the several ingredients that the flavor of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients.

Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.

Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water.

Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, peas, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shallots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the color and flavor of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavor Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavor should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savory, and basil. As fresh green basil is seldom to be procured, and its fine flavor is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavor than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavored like sauces, which are only designed to give a relish to some particular dish.

Mahalo.

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

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While you're there stop by my area and check out my offerings.

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Fall Classics- Delicious and Easy Crockpot Recipes

2008-09-29T09:24:00.000-07:00

Ah yes Autumn is here and time for some nice warm comfort food. Yes it is time to once again bring out that wonderful utensil, the old Crockpot and fire it up for some delicious wholesome meals for you and your loved ones. Here are a few of my favorites you might want to try:

SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.

CHICKEN WINGS IN BBQ SAUCE
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more
heat is desired...Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot. Makes about 32 appetizers.

CROCKED KIELBASA
1/2 pound Lean ground beef
1 pound Kielbasa sausage -- sliced
1 Can whole tomatoes -- (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives -- (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves -- minced
1 medium Onion -- sliced
1 medium Green pepper -- chopped
1 teaspoon Basil -- crushed
1 teaspoon Oregano -- crushed
1/2 teaspoon Thyme -- crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan -- freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.

Yum Yum, what can I say these are just satisfying, delicious, healthy and time saving ways to feed oneself and your loved ones. Check back in the next few weeks for more delicious recipes and new cookbooks in the works.

Mahalo

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

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Design Your Meals and Eat Properly For A Healthy Lifestyle

2008-09-05T06:21:00.000-07:00

Design Your Meals and Eat Properly For A Healthy Lifestyle

One of the pleasures in life to the normal person is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner person have not been wholly unappreciated by the many that he has had the pleasure of serving, some of whom are now his stanchest friends. In fact, it was in response to the insistence and encouragement of these friends that he embarked in the rather hazardous undertaking of offering this collection to a discriminating public.

To snatch from his daily toil a few moments, here and there, in order to arrange with some degree of symmetry, not the delicacies that would awaken the jaded appetite of the gourmet, but to prepare an ensemble that might, with equal grace, adorn the home table or banquet board, has proven a task of no mean proportions. Encouraged by his friends,however, he persevered and this volume is the results of his effort.

If, when gathered around the festal board, in camp or by fireside, on train or ship, "trying out" the recipes, his friends will pause, retrospectively, and with kindly feelings think from whence some of the good things emanated, the author will feel amply compensated for the care, the thought, the labor he has expended in the preparation of the book; and to those friends, individually and collectively, it is therefore dedicated.

It is always necessary to keep your kitchen in the best condition.

~Breakfast~--If a percolator is used it should first be put into operation. If the breakfast consists of grapefruit, cereals, etc., your cereal should be the next article prepared. If hot bread is to be served (including cakes) that is the next thing to be prepared. Your gas range is of course lighted, and your oven heated. Perhaps you have for breakfast poached eggs on toast, sausage or boiled ham. One of the above, with your other dishes, is enough for a person employed indoors.

When your breakfast gong is sounded put your biscuits, eggs, bread, etc., in the oven so that they may be ready to serve when the family have eaten their grapefruit and cereal.

~Luncheon~--This is the easiest meal of the three to prepare. Yesterday's dinner perhaps consisted of roast turkey, beef or lamb, and there is some meat left over; then pick out one of my receipts calling
for minced or creamed meats; baked or stuffed potatoes are always nice, or there may be cold potatoes left over that can be mashed, made into cakes and fried.

~Dinner~--For a roast beef dinner serve vegetable soup as the first course, with a relish of vegetables in season and horseradish or chow-chow pickle, unless you serve salad.

If quail or ducks are to be served for dinner, an old Indian dish, wild rice, is very desirable. Prepare this rice as follows:

Place in a double boiler a cupful of milk or cream to each cupful of rice and add salt and pepper to taste. It requires a little longer to cook than the ordinary rice, but must not be stirred. If it becomes dry
add a little milk from time to time.

Do not serve dishes at the same meal that conflict. For instance, if you have sliced tomatoes, do not serve tomato soup. If, however, you have potato soup, it would not be out of place to serve potatoes with your dinner.

Fish should never be served without a salad of some kind.

The above are merely suggestions.

Mahalo.

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

Need help in developing recipes for a healthy Vegetarian diet?

Check out the Vegetarian Cookbook MegaPack. 5 cookbooks dedicated to vegetarian and vegan recipes.

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

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

Need help in developing recipes for healthy and fun diets?

Check out the various Cookbooks we have to offer for all types of eating pleasure.

For more information and to order your copy today:

http://www.renspubhouse.com/funstuff.html
==============================================

Even More Divine Chocolate Recipes

2008-08-20T08:13:00.000-07:00

Last time I shared a few of my favorite Chocolate recipes that keep me and the wife in choco-heaven ;^D . Well here's a few more, remember that chocolate is nature's perfect food.

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two
quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker
& Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the
chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small
saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into
a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and
stir until cold, when it will begin to thicken.

Instantly begin to stir in the whipped cream, adding half the amount at first. When all
the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.
See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.

CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of
milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the
yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture
into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two
teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to
harden, and serve with sugar and cream.

CHOCOLATE BLANC-MANGE
Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover,
and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are
cooking, shave two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more
than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.
It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

Life is Short, Eat Desert First!

Enjoy.

Mahalo.

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Death By Chocolate- They'll Never Remove the Smile!

2008-08-12T08:11:00.000-07:00

Chocolate is one of life's simple pleasures. Not only does it taste divine, but is said to be good for both one's physical and mental health. So here's a few favorite chocolate recipes. Live long and prosper as you enjoy these tasty treats.

CHOCOLATE ICE-CREAM
For about two quarts and a half of cream use a pint and a half of
milk, a quart of thin cream, two cupfuls of sugar, two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and
two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar
in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of
sugar (which should be taken from the second cupful) and two tablespoonfuls of
hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add
the remainder of the sugar and the cream, which should be gradually beaten into the
hot mixture. Set away to cool, and when cold, freeze.

CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours

CHOCOLATE MOUSSE
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a
thin layer of coarse salt. Pack the space between the mould and the pail solidly with
fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that
drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.
1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a
hot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and
cover the top of the pail. Set away for three or four hours; then take the mould from
the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatin in one-third of a cupful of cold water for
two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be
placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar
and one of boiling water, and stir over the hot fire until smooth and glossy. Add to
this a gill of hot milk and the soaked gelatin, and stir until the gelatin is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the
chocolate and gelatin mixture, and stir gently until it begins to thicken. Line a quart
charlotte-mould with lady fingers, and when the cream is so thick that it will just pour,
turn it gently into the mould.

Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat
dish.

Enjoy these and check back for more delicious recipes and tips for your culinary delight.

Mahalo.

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Yet Some More Delicious Italian Desserts For Your Enjoyment

2008-07-09T08:06:00.000-07:00

Again we come to my favorite time of the meal, dessert time. We must eat in order to have fuel for our bodies, but desert time is what makes eating fun. Enjoy these wonderful Italian sweets and cakes and live! Your mouth will love you forever.

Cake alla Tolentina

Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-
apple.

Make a medium-sized sponge-cake; when cold cut off the top and
scoop out all the middle and leave only the brown case; cover the
outside with a good coating of jam or red currant jelly, and
decorate it with some of the white of the cake cut into fancy
shapes. Soak the rest of the crumb in brandy or Maraschino and mix
it with quarter of a pint of whipped cream and bits of pineapple
cut into small dice; fill the cake with this; pile it up high in
the centre and decorate the top with the brown top cut into fancy
shapes.

Riso all'Imperatrice

Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-
mange, Maraschino, cream.

Boil two dessert-spoonsful of rice and one of sugar in milk. When
sufficiently boiled, drain the rice and let it get cold. In the
meantime place a mould on ice, and decorate it with slices of
preserved fruit, and fix them to the mould with just enough nearly
cold dissolved isinglass to keep them in place. Also put half a
pint of blanc-mange on the ice, and stir it till it is the right
consistency, gradually add the boiled rice, half a glass of
Maraschino, some bits of pineapple cut in dice, and last of all
half a pint of whipped cream. Fill the mould with this, and when
it is sufficiently cold, turn it out and serve with a garnish of
glace fruits or a few brandy cherries.

Amaretti leggieri (Almond Cakes)

Ingredients: Almonds (sweet and bitter), eggs, castor sugar.

Blanch equal quantities of sweet and bitter almonds, and dry them a
little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar. Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon's egg. Put them on a piece of stout white
paper, and bake them in a very slow oven. They should be very
light and delicate in flavour.

Cakes alla Livornese

Ingredients: Almonds, eggs, sugar, salt, potato flour, butter.

Pound two ounces of almonds, and mix them with the yolks of two
eggs and a spoonful of castor sugar flavoured with orange juice.
Then mix two ounces of sugar with an egg, and to this add the
almonds, a pinch of salt, and gradually strew in one and a half
ounces of potato flour. When it is all well mixed, add one ounce
of melted butter, shape the cakes and bake them in a slow oven.

Genoese Pastry

Ingredients: Eggs, sugar, butter, flour, almonds, orange or lemon,
brandy.

Weigh four eggs, and take equal weights of castor sugar, butter,
and flour. Pound three ounces of almonds, and mix them with an
egg, melt the butter, and mix all the ingredients with a wooden
spoon in a pudding basin for ten minutes, then add a little scraped
orange or lemon peel, and a dessert-spoonful of brandy. Spread out
the paste in thin layers on a copper baking sheet, cover them with
buttered paper, and bake in a moderately hot oven.

These cakes must be cut into shapes when they are hot, as otherwise
they will break.

Zabajone

Ingredients: Eggs, sugar, Marsala, Maraschino or other light-
coloured liqueur, sponge fingers.

Zabajone is a kind of syllabub. It is made with Marsala and
Maraschino, or Marsala and yellow Chartreuse. Reckon the
quantities as follows: for each person the yolks of three eggs,
one teaspoonful of castor sugar to each egg, and a wine-glass of
wine and liqueur mixed. Whip up the yolks of the eggs with the
sugar, then gradually add the wine. Put this in a bain-marie, and
stir until it has thickened to the consistency of a custard. Take
care, however, that it does not boil. Serve hot in custard
glasses, and hand sponge fingers with it.

Iced Zabajone

Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick
vanilla, rum, Maraschino, butter, ice.

Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar,
and three wine- glasses of Marsala, add half a stick of vanilla, a
small bit of whole cinnamon, and the peel of half a lemon cut into
slices.

Whip this up lightly over a slow fire until it is nearly boiling
and slightly frothy; then remove it, take out the cinnamon,
vanilla, and lemon pool, and whip up the rest for a minute or two
away from the fire. Add a tablespoonful of Maraschino and one of
rum, and, if you like, a small quantity of dissolved isinglass.
Stir up the whole, pour it into a silver souffle dish, and put it
on ice. Serve with sponge cakes or iced wafers.

Pan-forte di Siena (Sienese Hardbake)

Ingredients: Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.

Boil half a pound of honey in a copper vessel, and then add to it a
few blanched almonds and filberts cut in halves or quarters and
slightly browned, a little candied lemon peel, a dust of pepper and
powdered cinnamon and a quarter pound of grated chocolate. Mix all
well together, and gradually add a tablespoonful of corn flour end
two of ground almonds to thicken it. Then take the vessel off the
fire, spread the mixture on large wafers, and make each cake about
an inch thick. Garnish them on the top with almonds cut in half,
and dust over a little powdered sugar and cinnamon, then put them
in a very slow oven for an hour.

Ah yes what can I say except remember:

“Life is short, eat dessert first!”

Enjoy and prosper through delicious healthy and good eating.

Mahalo

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THE BEST WAYS TO PREPARE AND COOK MACARONI.

2008-07-01T08:08:00.000-07:00

Yes the lowly noodle, an after thought or a side dish for most of us, yet it is a very versatile and healthy addition to any meal.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.

Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.

Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.

Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes. As it has many uses, it is a very healthy and delicious choice for your recipes.

Mahalo.

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While there is Fruit there is hope.

2008-06-24T08:12:00.000-07:00

While there is Fruit there is hope.

While there is fruit there is life and hope. When this truth is realized by the laity nine hundred and ninety-nine out of every thousand professors of the healing art will be obliged to abandon their
profession and take to fruit-growing for a living.

Many people have heard vaguely of the "grape cure" for diseases arising from over-feeding, and the lemon cure for rheumatism, but for the most part these "cures" remain mere names. Nevertheless it is almost incredible to the uninitiated what may be accomplished by the abandonment for a time of every kind of food in favor of fruit. Of course, such a proceeding should not be entered upon in a careless or
random fashion. Too sudden changes of habit are apt to be attended with disturbances that discourage the patient, and cause him to lose patience and abandon the treatment without giving it a fair trial. In countries where the "grape cure" is practiced the patient starts by taking one pound of grapes each day, which quantity is gradually increased until he can consume six pounds. As the quantity of grapes is increased that of the ordinary food is decreased, until at last the patient lives on nothing but grapes. I have not visited a "grape cure" center in person, but I have read that it is not only persons suffering from the effects of over-feeding who find salvation in the "grape cure," but that consumptive patients thrive and even put on weight under it.

The _Herald of Health_ stated, some few years back, that in the South of France where the "grape cure" is practiced consumptive patients are fed on grapes alone, and become quite strong and well in a year or two. And I have myself known wonderful cures to follow on the adoption of a fruitarian dietary in cases of cancer, tumor, gout, eczema, all kinds of inflammatory complaints, and wounds that refused to heal.

H. Benjafield, M.B., writing in the _Herald of Health_, says: "Garrod, the great London authority on gout, advises his patients to take oranges, lemons, strawberries, grapes, apples, pears, etc. Tardieu, the
great French authority, maintains that the salts of potash found so plentifully in fruits are the chief agents in purifying the blood from these rheumatic and gouty poisons.... Dr. Buzzard advises the scorbutic to take fruit morning, noon, and night. Fresh lemon juice in the form of lemonade is to be his ordinary drink; the existence of diarrhea should be no reason for withholding it." The writer goes on to show that headache, indigestion, constipation, and all other complaints that result from the sluggish action of bowels and liver can never be cured by the use of artificial fruit salts and drugs.

Salts and acids as found in organized forms are quite different in their effects to the products of the laboratory, notwithstanding that the chemical composition may be shown to be the same. The chemist may be able to manufacture a "fruit juice," but he cannot, as yet, manufacture the actual fruit. The mysterious life force always evades him. Fruit is a vital food, it supplies the body with something over and above the mere elements that the chemist succeeds in isolating by analysis. The vegetable kingdom possesses the power of directly utilizing minerals, and it is only in this "live" form that they are fit for the consumption of man. In the consumption of sodium chloride (common table salt), baking powders, and the whole army of mineral drugs and essences, we violate that decree of Nature which ordains that the animal kingdom shall feed upon the vegetable and the vegetable upon the mineral.

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THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

2008-06-16T08:20:00.000-07:00

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.

As all meat is principally composed of fibers, fat, gelatin, osmazome, and albumen, it is requisite to know that the fibers are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves, a portion of it always adheres to the fibers The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatin is soluble: it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble even when cold, and is that part of the meat which gives flavor and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavor

Albumen is of the nature of the white of eggs; it can be dissolved in cold or tepid water, but coagulates when it is put into water not quite at the boiling-point. From this property in albumen, it is evident that if the meat is put into the stock-pot when the water boils, or after this is made to boil up quickly, the albumen, in both cases, hardens. In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatin and osmazome from dissolving; and hence a thin and tasteless stock will be obtained. It ought to be known, too, that the coagulation of the albumen in the meat, always takes place, more or less, according to the size of the piece, as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it.

Bones ought always to form a component part of the stock-pot. They are composed of an earthy substance, to which they owe their solidity, of gelatin, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatin as one pound of meat; but in them, this is so encased in the earthy substance, that boiling water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces; and by reducing them to powder or paste, you can dissolve them entirely; but you must not grind them dry. Gelatin forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savory, it must contain osmazome. Of this, bones do not contain a particle; and that is the reason why stock made entirely of them, is not liked; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savory

In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making:

Beef makes the best stock. Veal stock has less color and taste; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted or broiled. Fowls add very little to the flavor of stock, unless they be old and fat. Pigeons, when they are old, add the most flavor to it; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained.

If the meat be boiled solely to make stock, it must be cut up into the smallest possible pieces; but, generally speaking, if it is desired to have good stock and a piece of savory meat as well, it is necessary to put a rather large piece into the stock-pot, say sufficient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is a thin, flat piece, it will not look well, and will be very soon spoiled by the boiling.

Never wash meat, as it deprives its surface of all its juices; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water.

Put the stock-pot on a gentle fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate; and as it is in this state lighter than the liquid, it will rise to the surface; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs; and, as a rule, it may be said that the more scum there is, the clearer will be the stock. Always take care that the fire is very regular.

Remove the scum when it rises thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to obtain a clear broth. If the fire is regular, it will not be necessary to add cold water in order to make the scum rise; but if the fire is too large at first, it will then be necessary to do so.

When the stock is well skimmed, and begins to boil, put in salt and vegetables, which may be two or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavor to the stock. If fried onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag: without this precaution, the color of the stock is liable to be clouded.

By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatin you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt.

Add now the vegetables, which, to a certain extent, will stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation; do not fill it up, even if you take out a little stock, unless the meat is exposed; in which case a little boiling water may be added, but only enough to cover it. After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity.

Note. It is on a good stock, or first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is entrusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained. The stock will never be clear; and when it is obliged to be clarified, it is deteriorated both in quality and flavor In the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practiced, and the price of everything which enters the kitchen correctly ascertained. The theory of this part of Household Management may appear trifling; but its practice is extensive, and therefore it requires the best attention.

Mahalo.

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IMPORTANCE OF FOOD ELEMENTS

2008-05-28T10:32:00.000-07:00

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The food elements.
-------------------

The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.

Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.
--------------------------

Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;

1. They furnish material for the production of heat;

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.

Proper combinations of foods.
-----------------------------

While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.

It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.

Mahalo.

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Even More Scrumptious Italian Desserts For Your Pleasure

2008-05-20T08:28:00.001-07:00

You just had a wonderful meal prepared for your family and now all they can think about is desserts. What do you do, bring out the pld boring ice cream or store bought cakes? Why not make something special so that dessert time is even more of a magical time? Yes dessert time is our favorite time during meals. Here are a few more of my favorites from my Italian side:

Bodino of Semolina

Ingredients: Semolina, milk, eggs, castor sugar, lemon, sultanas,
rum, butter, cream, or Zabajone .

Boil one and a half pints of milk with four ounces of castor sugar,
and gradually add five ounces of semolina, boil for a quarter of an
hour more and stir continually with a wooden spoon, then take the
saucepan off the fire, and when it is cooled a little, add the
yolks of six and the whites of two eggs well beaten up, a little
grated lemon peel, three-quarters of an ounce of sultanas and two
small glasses of rum. Mix well, so as to get it very smooth, pour
it into a buttered mould and serve either hot or cold. If cold,
put whipped cream flavoured with stick vanilla round the dish; if
hot, a Zabajone

Crema rappresa (Coffee Cream)

Ingredients: Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to
three-quarters of a pint of boiling cream; cover the saucepan, let
it simmer for twenty minutes, then pass through a bit of fine
muslin. In the meantime mix the yolks of ten eggs and two whole
eggs with eight ounces of castor sugar and a glass of cream; add
the coffee cream to this and pass the whole through a fine sieve
into a buttered mould. Steam in a bain-marie for rather more than
an hour, but do not let the water boil; then put the cream on ice
for about an hour, and before serving turn it out on a dish and
pour some cream flavoured with stick vanilla round it.

Crema Montata alle Fragole (Strawberry Cream)

Ingredients: Cream, castor sugar, Maraschino, strawberries or
strawberry jam.

Put a pint of cream on ice, and after two hours whip it up. Pass
three tablespoonsful of strawberry jam through a sieve and add two
tablespoonsful of Maraschino; mix this with the cream and build it
up into a pyramid. Garnish with meringue biscuits and serve
quickly. You may use fresh strawberries when in season, but then
add castor sugar to taste.

Croccante di Mandorle (Cream Nougat)

Ingredients: Almonds, sugar, lemon juice, butter, castor sugar,
pistachios, preserved fruits.

Blanch half a pound of almonds, cut them into shreds and dry them
in a slow oven until they are a light brown colour; then put a
quarter pound of lump sugar into a saucepan and caramel it lightly;
stir well with a wooden spoon. When the sugar is dissolved, throw
the hot almonds into it and also a little lemon juice. Take the
saucepan off the fire and mix the almonds with the sugar, pour it
into a buttered mould and press it against the sides of the mould
with a lemon, but remember that the casing of sugar must be very
thin. (You may, if you like, spread out the mixture on a flat dish
and line the mould with your hands, but the sugar must be kept
hot.) Then take it out of the mould and decorate it with castor
sugar, pistacchio nuts, and preserved fruits. Fill this case with
whipped cream and preserved fruits or fresh strawberries.

Crema tartara alla Caramella (Caramel Cream)

Ingredients: Cream, eggs, caramel sugar, vanilla or lemon
flavouring.

Boil a pint of cream and give it any flavour you like. When cold,
add the yolks of eight eggs and two tablespoonsful of castor sugar,
mix well and pass it through a sieve; then burn some sugar to a
caramel, line a smooth mould with it and pour the cream into it.
Boil in a bain-marie for an hour and serve hot or cold.

Cremona Cake

Ingredients: Ground rice, ground maize, sugar, one orange, eggs,
salt, cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar,
butter, ground rice and maize (the last two together); make a light
paste with them, but only use one whole egg and the yolks of the
two others, add the scraped peel of an orange and a pinch of salt.
Roll this paste out to the thickness of a five-shilling piece,
colour it with the yolk of an egg and bake it in a cake tin in a
hot oven until it is a good colour, then take it out and cut it
into four equal circular pieces. Have ready some well-whipped
cream and flavour it with Maraschino, put a thick layer of this on
one of the rounds of pastry, then cover it with: the next round,
on which also put a layer of cream, and so on until you come to the
last round, which forms the top of the cake. Then split some
almonds and colour them in the oven, cover the top of the cake with
icing sugar flavoured with orange, and decorate the top with the
almonds and preserved cherries.

I am sure that you and your family and friends will thoroughly enjoy these treats, so try them, enjoy, your mouth will love you forever.

And remember as they say, "Life is short, eat dessert first."

Mahalo.

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WONDER CHEMICAL : SIXTY USES OF BAKING SODA

2008-05-12T09:57:00.000-07:00

Bicarbonate of soda or baking soda has many different uses in
the household.

Although much more expensive products have been developed over
the years to do the same jobs, baking soda can work for you just
as well, if not better. Use it in the following ways:

1. To make your own baking powder, stir and sift together 2
parts of Cream of Tartar to 1 part baking soda and 1 part
cornstarch.

2. Be sure to keep an extra box of baking soda by your stove in
case of grease or electrical fire. Scatter the powder by the
handful to safely put it out.

3. Keep a container of baking soda in your garage as well as in
your car to put out a fire. It won't damage anything it touches.

4. Baking soda will also put out fires in clothing, fuel, wood,
upholstery and rugs.

5. Clean vegetables and fruit with baking soda. Sprinkle in
water, soak and rise the produce.

6. Wash garbage cans with baking soda.

7. Soak and wash diapers with baking soda.

8. Oil and grease - stained clothing washes out better with
soda added to the washing water.

9. Clean your fridge and freezer with dry soda sprinkled on a
damp cloth. rinse with clear water.

10. Deodorize your fridge and freezer by putting in an open
container of baking soda to absorb odors. Stir and turn over
the soda from time to time. Replace every 2 months.

11. Soda absorbs kitty litter odors. Cover the bottom of the
kitty box with 1 part soda; then add a layer of 3 parts kitty
litter on top.

12. Always add 1/2 cup soda to your washing machine load.

13. Clean combs and brushes in a soda solution.

14. Wash food and drink containers with soda and water.

15. Wash marble-topped furniture with a solution of 3
tablespoons of soda in 1 quart of warm water. Let stand awhile,
then rinse.

16. Clean formica counter tops with baking soda on a damp
sponge.

17. Wash out thermos bottles and cooling containers with soda
and water to get rid of stale smells.

18. To remove stubborn stains from marble, formica or plastic
surfaces, scour with a paste of soda and water.

19. Wash glass or stainless steel coffee pots (but not
aluminum) in a soda solution ( 3 tbsp. soda to 1 quart water).

20. Run you coffee maker through its cycle with a soda
solution. Rinse.

21. Give baby bottles a good cleaning with soda and hot water.

22. Sprinkle soda on barbecue grills, let soak, then rinse off.

23. Sprinkle soda on greasy garage floor. Let stand, scrub and
rinse.

24. Polish silverware with dry soda on a damp cloth. Rub,
rinse and dry.

25. For silver pieces without raised patterns or cemented-on
handles: place the silver on aluminum foil in an enamel pot.
Add boiling water and 4 tbsp. baking soda. Let stand, rinse and
dry.

26. Reduce odor build-up in your dishwasher by sprinkling some
soda on the bottom.

27. Run your dishwasher through its cycle with soda in it
instead of soap to give it a good cleaning.

28. To remove burned-on food from a pan: let the pan soak in
soda and water for 10 minutes before washing. Or scrub the pot
with dry soda and a moist scouring pad.

29. For a badly-burned pan with a thick layer of burned-on
food: pour a thick layer of soda directly onto the bottom of
the pan, then sprinkle on just enough water so as to moisten the
soda. Leave the pot overnight, then scrub it clean next day.

30. Rub stainless steel and chrome with a moist cloth and dry
baking soda to shine it up. Rinse and dry. On stainless steel,
scrub in the direction of the grain.

31. Clean plastic, porcelain and glass with dry soda on a damp
cloth. Rinse and dry.

32. Remove that bad smell from ashtrays with soda and water.

33. Sprinkle a bit of dry soda in your ashtrays to prevent
smoldering and reduce odor.

34. Clean your bathroom with dry soda on a moist sponge - sink,
tub, tiles, shower stall, etc.

35. Keep your drains clean and free-flowing by putting 4
tablespoons of soda in them each week. Flush the soda down with
hot water.

36. Soak your shower curtains in water and soda to clean them.

37. To remove strong odors from your hands, wet your hands and
rub them hard with soda, then rinse.

38. Sprinkle baking soda on your wet toothbrush and brush your
teeth and dentures with it.

39. Sprinkle soda in tennis shoes, socks, boots and slippers to
eliminate odor.

40. Add 1/2 cups or more of baking soda to your bath water to
soften your skin.

41. Putting 2 tbsp. of baking soda in your baby's bath water
will help relieve diaper rash irritations.

42. Apply soda directly to insect bites, rashes and poison ivy
to relieve discomfort. Make a paste with water.

43. Take a soda bath to relieve general skin irritations such
as measles and chicken pox.

44. Take 1/2 teaspoon of baking soda in 1/2 glass of water to
relieve acid indigestion or heartburn.

45. Gargle with 1/2 tsp. baking soda in 1/2 glass of water.
Freshens and cleans your mouth.

46. Used as a mouthwash, baking soda will also relieve canker
sore pain.

47. To relieve sunburn: use a paste of baking soda and water.

48. Bug bites: use a poultice of baking soda and vinegar.

49. Bee sting: use a poultice of baking soda and water.

50. Windburns: moisten some baking soda and apply directly.

51. Making Play Clay with baking soda: combine 1 1/4 cups
water, 2 cups soda, 1 cup cornstarch.

52. Use soda as an underarm deodorant.

53. If your baby spits up on his shirt after feeding, moisten a
cloth, dip it in baking soda and dab at the dribbled shirt. Tho
odor will go away.

54. When scalding a chicken, add 1 tsp. of soda to the boiling
water. The feathers will come off easier and flesh will be
clean and white.

55. Repel rain from windshield. Put gobs of baking soda on a
dampened cloth and wipe windows inside and out.

56. Add to water to soak dried beans to make them more
digestible.

57. Add to water to remove the "gamey" taste from wild game.

58. Use to sweeten sour dishcloths.

59. Use dry with a small brush to rub canvas handbags clean.

60. Use to remove melted plastic bread wrapper from toaster.
Dampen cloth and make a mild abrasive with baking soda.

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VINEGAR, Not Just for Salads Anymore

2008-05-02T08:00:00.000-07:00

Of all the common items found around an old fashioned kitchen, vinegar always seems to be there, but not held in high regards. It is amazing how versatile this acrid smelling liquid could be. From salad dressing to sunburn treatment the uses are endless.

Well here are at least 60 uses for this miracle liquid:

1. Arthritis tonic and treatment; 2 spoonfuls of apple cider
vinegar and honey in a glass of water several times daily.

2. Thirst-quenching drink: apple cider vinegar mixed with cold
water.

3. Sagging cane chairs: sponge them with a hot solution of
half vinegar and half water. Place the chairs out in the hot
sun to dry.

4. Skin burns: apply ice cold vinegar right away for fast
relief. Will prevent burn blisters.

5. Add a spoonful of vinegar to cooking water to make
cauliflower white and clean.

6. Storing cheese: keep it fresh longer by wrapping it in a
vinegar-soaked cloth and keeping it in a sealed container.

7. Remove stains from stainless steel and chrome with a
vinegar-dampened cloth.

8. Rinse glasses and dishes in water and vinegar to remove
spots and film.

9. Prevent grease build-up in your oven by frequently wiping it
with vinegar.

10. Wipe jars of preserves and canned food with vinegar to
prevent mold-producing bacteria.

11. To eliminate mildew, dust and odors, wipe down walls with
vinegar-soaked cloth.

12. Clean windows with vinegar and water.

13. Hardened paint brushes: simmer in boiling vinegar and wash
in hot soapy water.

14. Clean breadbox and food containers with vinegar-dampened
cloth to keep fresh-smelling and clean.

15. Pour boiling vinegar down drains to unclog and clean them.

16. Clean fireplace bricks with undiluted vinegar.

17. An excellent all-purpose cleaner: vinegar mixed with salt.
Cleans copper, bronze, brass, dishes, pots, pans, skillets,
glasses, windows. Rinse well.

18. Make your catsup and other condiments last long by
adding vinegar.

19. To clear up respiratory congestion, inhale a vapor mist
from steaming pot containing water and several spoonfuls of
vinegar.

20. Apple cider vinegar and honey as a cure-all: use to
prevent apathy, obesity, hay fever, asthma, rashes, food
poisoning, heartburn, sore throat, bad eyesight, dandruff,
brittle nails and bad breath.

21. When boiling eggs, add some vinegar to the water to prevent
white from leaking out of a cracked egg.

22. When poaching eggs, add a teaspoon of vinegar to the water
to prevent separation.

23. Weight loss: vinegar helps prevent fat from accumulating
in the body.

24. Canned fish and shrimp: to give it a freshly caught taste,
soak in a mixture of sherry and 2 tablespoons of vinegar.

25. Add a spoonful of vinegar when cooking fruit to improve the
flavor.

26. Soak fish in vinegar and water before cooking for a tender,
sweeter taste.

27. Add vinegar to boiling ham to improve flavor and cut salty
taste.

28. Improve the flavor of desserts by adding a touch of vinegar.

29. Add vinegar to your deep fryer to eliminate a greasy taste.

30. Add a tablespoon of vinegar to fruit gelatin to hold it
firm.

31. Steep your favorite herb in vinegar until you have a
pleasing taste and aroma.

32. Use vinegar instead of lemon on fried and broiled foods.

33. To remove lime coating on your tea kettle; add vinegar to
the water and let stand overnight.

34. To make a good liniment: beat 1 whole egg, add 1 cup
vinegar and 1 cup turpentine. Blend.

35. Apply vinegar to chapped, cracked skin for quick healing.

36. Vinegar promotes skin health: rub on tired, sore or
swollen areas.

37. Reduce mineral deposits in pipes, radiators, kettles and
tanks by adding vinegar into the system.

38. Rub vinegar on the cut end of uncooked ham to prevent mold.

39. Clean jars with vinegar and water to remove odor.

40. Avoid cabbage odor by adding vinegar to the cooking water.

41. Skunk odor: remove from pets by rubbing fur with vinegar.

42. Paint adheres better to galvanized metal that has been
wiped with vinegar.

43. Pets' drinking water: add vinegar to eliminate odor and
encourage shiny fur.

44. For fluffy meringue: beat 3 egg whites with a teaspoon of
vinegar.

45. Pie crust: add 1 tablespoon vinegar to your pastry recipe
for an exceptional crust.

46. Half a teaspoon per quart of patching plaster allows you
more time to work the plaster before it hardens.

47. Prevent discoloration of peeled potatoes by adding a few
drops of vinegar to water. They will keep fresh for days in
fridge.

48. Poultry water: add vinegar to increase egg production and
to produce tender meat.

49. Preserve peppers: put freshly picked peppers in a
sterilized jar and finish filling with boiling vinegar.

50. Olives and pimentos will keep indefinitely if covered with
vinegar and refrigerated.

51. Add 1 tsp. vinegar to cooking water for fluffier rice.

52. Add vinegar to laundry rinse water: removes all soap and
prevents yellowing.

53. After shampoo hair rinse:
1 ounce apple cider vinegar in 1 quart of distilled water.

54. For a shiny crust on homemade bread and rolls: just before
they have finished baking, take them out, brush crusts with
vinegar, return to oven to finish baking.

55. Homemade sour cream: blend together 1 cup cottage cheese,
1/4 cup skim milk and 1 tsp. vinegar.

56. Boil vinegar and water in pots to remove stains.

57. Remove berry stains from hands with vinegar.

58. Prevent sugaring by mixing a drop of vinegar in the cake
icing.

59. Cold vinegar relieves sunburn.

60.When boiling meat, add a spoonful of vinegar to the water to
make it more tender.

Bonus:

61. Marinate tough meat in vinegar overnight to tenderize.

62. A strength tonic: combine raw eggs, vinegar and black
pepper. Blend well.

63. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.

Who would have thought that this liquid associated with old bad wine could be so useful and handy.

Mahalo.

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

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SIXTY USES OF SALT

2008-04-26T08:23:00.000-07:00

Although you may not realize it, simple table salt has a great number of uses other than simply seasoning your food. The following list will give you sixty uses of salt, many of which
you probably didn't realize:

1. Soak stained hankies in salt water before washing.
2. Sprinkle salt on your shelves to keep ants away.
3. Soak fish in salt water before descaling; the scales will
come off easier.
4. Put a few grains of rice in your salt shaker for easier
pouring.
5. Add salt to green salads to prevent wilting.
6. Test the freshness of eggs in a cup of salt water; fresh
eggs sink; bad ones float.
7. Add a little salt to your boiling water when cooking eggs;
a cracked egg will stay in its shell this way.
8. A tiny pinch of salt with egg whites makes them beat up
fluffier.
9. Soak wrinkled apples in a mildly salted water solution to
perk them up.
10. Rub salt on your pancake griddle and your flapjacks won't
stick.
11. Soak toothbrushes in salt water before you first use them;
they will last longer.
12. Use salt to clean your discolored coffee pot.
13. Mix salt with turpentine to whiten you bathtub and toilet
bowl.
14. Soak your nuts in salt brine overnight and they will crack
out of their shells whole. Just tap the end of the shell with a
hammer to break it open easily.
15. Boil clothespins in salt water before using them and they
will last longer.
16. Clean brass, copper and pewter with paste made of salt and
vinegar, thickened with flour
17. Add a little salt to the water your cut flowers will stand
in for a longer life.
18. Pour a mound of salt on an ink spot on your carpet; let
the salt soak up the stain.
19. Clean you iron by rubbing some salt on the damp cloth on
the ironing surface.
20. Adding a little salt to the water when cooking foods in a
double boiler will make the food cook faster.
21. Use a mixture of salt and lemon juice to clean piano keys.
22. To fill plaster holes in your walls, use equal parts of
salt and starch, with just enough water to make a stiff putty.
23. Rinse a sore eye with a little salt water.
24. Mildly salted water makes an effective mouthwash. Use it
hot for a sore throat gargle.
25. Dry salt sprinkled on your toothbrush makes a good tooth
polisher.
26. Use salt for killing weeds in your lawn.
27. Eliminate excess suds with a sprinkle of salt.
28. A dash of salt in warm milk makes a more relaxing beverage.
29. Before using new glasses, soak them in warm salty water for
awhile.
30. A dash of salt enhances the taste of tea.
31. Salt improves the taste of cooking apples.
32. Soak your clothes line in salt water to prevent your
clothes from freezing to the line; likewise, use salt in your
final rinse to prevent the clothes from freezing.
33. Rub any wicker furniture you may have with salt water to
prevent yellowing.
34. Freshen sponges by soaking them in salt water.
35. Add raw potatoes to stews and soups that are too salty.
36. Soak enamel pans in salt water overnight and boil salt
water in them next day to remove burned-on stains.
37. Clean your greens in salt water for easier removal of dirt.
38. Gelatin sets more quickly when a dash of salt is added.
39. Fruits put in mildly salted water after peeling will not
discolor.
40. Fabric colors hold fast in salty water wash.
41. Milk stays fresh longer when a little salt is added.
42. Use equal parts of salt and soda for brushing your teeth.
43. Sprinkle salt in your oven before scrubbing clean.
44. Soaked discolored glass in a salt and vinegar solution to
remove stains.
45. Clean greasy pans with a paper towel and salt.
46. Salty water boils faster when cooking eggs.
47. Add a pinch of salt to whipping cream to make it whip more
quickly.
48. Sprinkle salt in milk-scorched pans to remove odour.
49. A dash of salt improves the taste of coffee.
50. Boil mismatched hose in salty water and they will come out
matched.
51. Salt and soda will sweeten the odor of your refrigerator.
52. Cover wine-stained fabric with salt; rinse in cool water
later.
53. Remove offensive odors from stove with salt and cinnamon.
54. A pinch of salt improves the flavor of cocoa.
55. To remove grease stains in clothing, mix one part salt to
four parts alcohol.
56. Salt and lemon juice removes mildew.
57. Sprinkle salt between sidewalk bricks where you don't want
grass growing.
58. Polish your old kerosene lamp with salt for a brighter look.
59. Remove odors from sink drainpipes with a strong, hot
solution of salt water.
60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

Such a useful item, no wonder people have been fighting over it for thousands of years. And you thought it was just for your French Fries and Popcorn.

Mahalo.

============================================
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What is Food and What Can We Eat?

2008-04-15T09:23:00.000-07:00

The history of mankind can be summed up by the three great phases we have gone through from earliest times to the present. These phrases can be easily summed up by three questions of What, Why and Where such as:

1) What can we eat?
2) Why do we eat?
3) Where shall we do lunch?

The answer to number two is easy, for energy and to live. The answer to number three is way too complicated for this discussion, and will possibly plague us for the rest of our lives. So I will attempt to discuss number one.

What is food and what is not? That is a question that has plagued humans since the beginning of our meager existence. Did you ever wonder who first decided that certain items are good and others are bad? For poisonous berries it was easy enough, eat one and if you live the clan rejoices, if not, well on to the next bush. But can you imagine being next in line for the tasting job after seeing three of your clan fall over dead from eating round red things in the last week, and now the chief wants you to try these cherries?

Growing up we were told that there were 4 food groups, Fruit/Vegetable, Meat/Protein, Cereal/Bread, and Dairy. We were supposed to have a balanced diet of each group on a daily basis to be healthy and we were. Now days they have increased the number of groups to seven, told us to lay off the meat and dairy, yet the kids these days are weaker and sicker than previous generations. Maybe we should rethink this and stop bringing in harmful political correctness considerations and go back to what worked.

Why do some societies eat beef, others snails, yet refuse the joys of insects roasted over an open flame? Why does the thought of that make some people (myself included) sick to their stomaches? Why do we get food allergies so that some people can't even be in the same room as an item as innocuous as peanut butter? Why do taste buds differ from individual to individual where say a person who loves fresh raw vegetables finds the same items cooked as literally revolting(yes that would be me as well)?

It is amazing what we get away with putting into our bodies yet still survive. The variety of stuff we call food won't even be considered by other animals. I mean where does candy or a snack cake come into play? How about pop or alcohol for that matter? None of these are essential to our survival (okay maybe chocolate and beer), yet we consume them in greater quantities than say, cabbage or carrots, yet we survive.

What about food preparation? who came up with the idea of sausage or haggis? Yea these can be disgusting if you watch them being made, but again they are considered delicacies and standard food fare in a lot of places.

Why are some animals considered okay to eat, yet others are "hands off"? If one group of humans can survive on iguanas or beetles, why can't we all? Again who decides this? the answer there is more of our upbringing than anything else. For example in Japan hey don't have the grazing land to raise cattle, so fish is their main protein. But in the open plains of the Americas, various hoofed animals (cows, elk, deer, buffalo) are the meat du jour.

Again look at the variety of fruits and vegetables that are considered food. Who had the idea to first try these and why were some accepted and cultivated while other similar, and yet just as nutritious rejected?

The study of evolution of foodstuff is an interesting topic and it will be further addressed in future articles.

Mahalo.

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

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Healthy and Good -Fruit Cocktails Satisfy All

2008-04-01T08:35:00.000-07:00

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.

Grapefruit cocktail.
--------------------

The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.

Summer cocktail.
---------------

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.

Fruit cocktail.
---------------

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

Enjoy !

Mahalo.

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

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Macaroni, Quick, Easy, Satisfying and Delicious.

2008-03-25T08:25:00.000-07:00

Every now and then one needs to cook a quick yet satisfying meal. Who knows what teh circumstances, maybe you're tired, maybe teh family is busy and will be in at different times. Whatever the reasoning, you just need a quick healthy, sumptous meal that everyone will enjoy.

Your answer? The lowly noodle! Yes macaroni, that food made famous by Yankee Doodle can be a fine meal for the family in a hurry or trying to add a bit of variety to one's life. You can do a lot, adding different vegetables or proteins, or just using it as an additional side dish.

Here are a few recipes to help you get on your way:

Home-made macaroni.
------------------

To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.
---------------

Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce.
-------------------------

Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.
--------------------------

Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola.
---------------------------

Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.
-----------------

Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

There are many other uses and many otehr ways, but these few should get you thinking and developing some fun and delicious meals for you and your loved ones.

Mahalo

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

Tired of The Same Old Dessert? Here's a Few New Recipes to Try

2008-03-18T08:45:00.000-07:00

Sad to say one can get into a rut in the kitchen, including when one serves dessert. Hard as it may seem, even the best chocolate cake can become boring. So why not try something new to stir the pot (excuse the pun) and add a bit of variety to your sweet tooth.

Here are a few enjoyable recipes that are sure to waken even the deadest palate:

Hot Zabajone

Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this
pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot in champagne glasses.

Frozen Zabajone

Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or molds, on the ice.

Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving.

Omelette Souffle

Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a stiff froth. Place in a frying pan over the fire four ounces of butter. When it is melted mix the yolks and whites together and stir quickly into the pan. As soon as the eggs have absorbed the butter, pour them into a buttered baking dish and set in a hot oven for six or
seven minutes. Serve at once.

Marmalade Pudding

Cream half a cup of sugar and two teaspoonfuls of butter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of
orange marmalade, or some other fruit marmalade. Pour into a buttered mold and bake one hour in a moderate oven. Turn out of the mold and serve with a brandy sauce, or cream.

Amherst Pudding

Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of butter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely
chopped apple added, with the grated rind and juice of a lemon and a little water. Sprinkle with nutmeg, and bake for half an hour in a moderate oven.

Brown Betty

Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water.
Bake until the apples are tender and the top is well browned.

Chocolate Pudding

Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet
a melon mold in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly.

Bread and Molasses Pudding

Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream.

Baked Bananas

Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times.

Hermits

Cream two cups of sugar and one cup of butter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last
a cup of chopped raisins. Roll the dough out about one-quarter of an inch thick, cut into small squares and bake in a quick oven for twelve minutes.

Lady Baltimore Cake

Cream one pound of sugar and half a pound of butter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the butter and sugar. Stir in half a pint of milk and one pound of flour with four teaspoonfuls of baking powder. Flavor with lemon or vanilla and bake in three layers. For the filling, boil three cups of powdered sugar and three-quarters of a cup of water for five minutes. Beat four eggs, the yolks and whites together, and into them stir the boiling syrup, add two cups of chopped raisins and two cups of almonds, chopped and blanched. Flavor with vanilla and spread thickly between the layers of cake. Cover with white frosting.

Silver Cake

Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of butter. Stir into the eggs, adding three-fourths of a cup of milk. Sift into the batter three cups of flour and one heaping
teaspoonful of baking powder. Bake in a moderate oven.

Gold Cake

Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one teaspoonful of baking powder.
Bake in a long bread tin.

Fig Filling for Cake

Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the
fire. Spread between layers of white cake.

Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on tins and bake quickly.

Just a few suggestions to add a bit of variety and excitement into your culinary experience. Enjoy and spread the word.

Mahalo.

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Something Is Fishy - 9 wonderfully Delicious and Decadent Salmon Recipes.

2008-03-11T08:07:00.000-07:00

Something Is Fishy - 9 wonderfully Delicious and Decadent Salmon Recipes.

I am not a big "Fish Eater", but one fish I enjoy immensely is salmon. The fresher the better. Of course living in the upper Midwest, fresh salmon isn't always available. However when it is in season, I enjoy at least once a month. Like anything else, when you eat something a lot, you can easily get bored. So the trick is to prepare the Salmon (steak, beef, pork etc) in a variety of ways.

So here are 9 of my favorites:

Boiled salmon.
--------------

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colorless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.
-----------------------

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shallot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.
----------------

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon.
---------------

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stew pan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.
---------------

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
--------------------

Ingredients:- 2 slices of salmon, 2 chopped shallots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stew pan over with butter, and put in the shallots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stew pan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Hope you enjoy these recipes. Eating can be both fun and healthy. We have to eat to live, so you might as well make each meal an epicurial delight.

Mahalo.

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

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

Rice - The Versatile Grain

2008-03-05T08:06:00.000-08:00

What can't you do with rice? It is a great side dish, snack or a great dessert. Nutritious as it is both a source of fiber as well as protein. It can be the base of a casserole, or flavored with gravies, sauces or sweet syrups. .

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.
-------------

Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (Japanese method).
------------------------------

Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stew pan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stew pan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.
--------------------

Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.
-----------

Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucer full of rice.

Rice with raisins.
-------------------

Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches.
------------------

Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
-------------

Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

There it is, rice, a very versatile, delicious and nutritious food. A food for all seasons and all meals.

Mahalo.

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

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The Art of Digestive Hygiene

2008-02-28T08:14:00.000-08:00

It is amazing that in this day and age of modern medicinal miracles, that we are probably one of the sickest generations that has lived. Let's face it, we are over weight, out of shape and take too many medicines for stomach and intestinal problems. Let's not even get started on the plethora of diet pills, diet shakes, diet sodas, etc., which populate whole aisles in our food and drug stores.

Maybe the problem isn't necessarily what we eat, but how we eat and digest our food.

With the stomach and intestines in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or fullness warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by a careful observance of the rules of health in regard to proper habits of eating.

On the subject of Digestive Hygiene, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which it is given a concise summary of the more important points relating to this:

"The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it.

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned. Many cultures carefully abstain from drinking when eating.

The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, an office worker, in many cases at least, should adopt with advantage the plan of the ancient Greeks, who ate but twice a day.

Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple.

It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

In this day and age of preproessed food and drink, we have to be very careful what we put into our bodies. too often not only wha twe eat, but when and how is a major couse of sickness, weight gain and obesity.

Let's learn from the past and take beteter care of our bodies, and they will take better care of us.

Mahalo.

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