Kare Kountry Celebrates

2007-12-10T17:14:00.004-08:00

Christmas Aromatics

16 whole cloves
3 pieces of cinnamon stick
1 1/2 T pickling spice
1 t ground allspice

Combine. Store in jar or plastic bag. To activate add about 1 T to water in a potpourri simmering pot and heat gently. Tie little bags of this with instructions on how to use it inside your Christmas cards. Don't forget to make some for your own house!

Variety of Christmas Sugar Cookies

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Holiday Sugar Cookies

3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt

Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.

Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size

Candy Cane Sugar Twist Cookies

Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)

Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.

VARIATIONS

White Chocolate and Candy Cane Cookies

Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar

Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.

White Chocolate Coating
1 c of Nestle white morsels

Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.

Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.

Double Peppermint Sugar Cookies

Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.

Peppermint Glaze

3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring

Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.

Candy Cane Topping

1/2 c crushed red and white peppermint candy
2 T red colored sugar

Chocolate Kiss Cookies

Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

Mint Sugar

Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.

Some Cookie Recipes

2007-12-10T17:07:00.000-08:00

SnickerDoodles

Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar

In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt

Next combine and mix all ingredients together. Chill dough for an hour.

Mix together: 1 t cinnamon and 1/4 c sugar

With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.

Snicker Biscuits

1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing

Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.

Peanut Butter No-Bakes

Cook these together in a large saucepan:

1 c sugar
1/2 c milk
2T cocoa
1 t vanilla

Bring to boiling point and boil for 1 minute.

Then add: 1 1/2 c quick oats and 2 T peanut butter

Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10

Coconut Macaroons Easy

1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract

Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies

Chocolate Pretzel Rings

48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's

Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

Snowballs

1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans

Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.

Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen

Snowball Surprises

8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar

Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.

Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen

Pecan Fingers

1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar

Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.

Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.

Crown Jewels

1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly

Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.

Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen

Kisses Thumbprint Cookies

1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces

Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.

Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.

Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.

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Cookie Exchange Party: Get together with a group of friends and bake cookies to exchange. Serve the following beverages:

Crockpot Hot Apple Cider

1 gallon apple cider or juice
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces crystallized ginger

Place all ingredients in crockpot. Heat on high for 2 hours, and on low to keep warm until ready to serve. This makes about 20 servings. Keep another batch ready to go in the kitchen in a second crockpot or in a large pan on the stove simmering at the lowest temperature.

M&M's Hot Chocolate

1/2 c M & M's plain chocolate candies
2 c hot milk

Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2

Popcorn

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Popcorn was a surprise gift for the Pilgrims at the first Thanksgiving. According to legend, popcorn was discovered when a group of teenage American Indians threw some corncobs on the campfire. Snap, Crackle and PopCorn was born! Make popcorn part of your Thanksgiving tradition.

Nacho Popcorn
1 t Paprika
1/2 t Crushed red pepper
1/2 t Ground cumin
1/4 c Butter -- melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese

In a small bowl, stir paprika, red pepper, and cumin into melted butter. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated. Makes 10 cups.

Learn About Native Americans

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Pick a tribe and answer these questions:
How have they influenced our culture?
What might we learn from them that could
help us have a better world?
Where do they live?

TURKEY HUMOR

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2 c bread crumbs
1 t salt
1 c water
1 t sage
1 c unpopped popcorn

Mix together and put in turkey. Bake in 350 degree over. Turkey is done when popcorn blows the rear off the turkey.
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THE TURKEY SHOT OUT OF THE OVEN
The turkey shot out of the oven and rocketed into the air, it knocked every plate off the table and partly demolished a chair. It ricocheted into a corner and burst with a deafening boom, then splattered all over the kitchen, completely obscuring the room. It stuck to the walls and the windows, it totally coated the floor, there was turkey attached to the ceiling, where there'd never been turkey before.

It blanketed every appliance, It smeared every saucer and bowl, there wasn't a way I could stop it, that turkey was out of control. I scraped and I scrubbed with displeasure, and thought with chagrin as I mopped, that I'd never again stuff a turkey with popcorn that hadn't been popped.

Twas the Night of Thanksgiving
'Twas the night of Thanksgiving, but I just couldn't sleep
I tried counting backwards, I tried counting sheep.
The leftovers beckoned -- the dark meat and white,
but I fought the temptation with all of my might.
Tossing and turning with anticipation,
the thought of a snack became infatuation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.
I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie
But, I managed to yell as I soared past the trees...
happy eating to all---pass the cranberries, please
~~author unknown to me~~

First Thanksgiving WORD SCRAMBLE

2007-11-17T11:17:00.000-08:00

Do you know what was served for the first Thanksgiving dinner in 1621? The Indians taught the Pilgrims about many foods, which they could grow and hunt in the new land. These are some of them.

O R C N
H I F S
R E Y B R
R U E Y T K
I M K P U P N
R L O S E B T
Q A S S H U
R E D E

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
(Answers to word scramble):

corn
fish
berry
turkey
pumpkin
lobster
squash
deer

Thanksgiving Traditions

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Who Gets The Wishbone?*

If you believe your wish will come true when you win the break in a wishbone contest, then you're following in the footsteps of civilizations dating back to the Etruscans, 322 BC And -- it started with a hen, not a turkey.

In those days, when a man wanted an egg he waited for the hen to announce the coming of her product. This made the animal mystical in that it could tell the future -- and that led to what became known as the "hen oracles".

If you lived back then, and wanted to receive an answer to an important question from these oracles, you would draw a circle on the ground and divide it into the twenty-four letters of the alphabet. Grains of corn were placed in each section, and the cock or hen was led into the circle and then set free. It was believed that the fowl would spell out words or symbols by picking up kernels of corn from the different sections. For example, the first letter of a future husband's name would be the first kernel of corn picked. After writing the message, the fowl was sacrificed to a special deity and its collarbone was hung out to dry.

Then, you'd get to make a wish on the bone. Then two other people got a chance to make a wish by snapping the dried bone in the same way we do now, with each one pulling on an end. The person with the larger end of the bone got the wish -- and it became known as a "lucky break."

The Romans brought the wishbone tradition with them when they conquered England, and that's how we got it.

Thanksgiving Ideas and Decorations

2007-11-17T11:09:00.000-08:00

To make your Thanksgiving celebration special, lets begin with the table. A beautiful table is a sign of welcome and shows appreciation for each guest. Flowers, fruit, vegetables, pinecones, acorns and leaves are nature's gift to the Thanksgiving table. Low votive candles cast a warm glow. Paint names on miniature gourds or leaves with a gold marker and use as place cards.

Sew a Reversible Tablecloth
This reversible tablecloth for the fall holidays is an easy beginning sewing project and a simple way to add a spark to your home decor. Reversible tablecloths are practical because different fabrics can be used to create two individual looks for your table. The advantage of being able to turn the cloth over if a spill stain occurs makes the cloth a very useful kitchen accessory. A square tablecloth will fit most tables if used diagonally. The following instructions will make a 43-in. square cloth.

Supplies:

1 1/4 yds. of 2 different compatible fabrics
1 spool of neutral color thread (light colored with light fabrics;
dark colored with dark fabrics)

Step by Steps:

1. Purchase 1 1/4 yds. of 2 different 100% cotton fabrics 45 in. wide.
2. Machine-wash both fabrics in warm water before sewing.
3. Straighten each end by tearing a narrow strip from selvage to
selvage (woven edges are the selvage. This will create an
approximate square piece of fabric. Width of fabric can vary between
42 in. and 44 in. so use your width to help you determine your
length.
4. Place fabrics right sides together and sew around all four edges
using a 1/2 in. seam allowance, leaving a 6 in. opening for turning
the cloth right side out. To make a good square corner use a square object such as a hardback book or a quilter's square. Then, draw the right angle on the lightest of the two fabrics before sewing.
5. Turn the cloth so that right sides are both showing and carefully
poke out the corners.
6. Press the edges, especially the side of the 6-in. opening. Be
careful to enclose the seam allowance evenly. Either machine stitch
or hand sew the open edge.
7. Various trims could be added by top stitching them on after turning
and pressing.

Cornucopia Centerpiece
1 cornucopia shaped basket or any basket you have on hand
Several branches of fall colored leaves
Raffia to tie a bow About 12-1yd. strands Excelsior, straw or paper shreds in natural color
A variety of artificial or fresh fruits, mini-pumpkins, gourds and
squash etc. to fill the basket

Arrange some of your leaf sprigs in a circle around a regular basket or in a fan at the opening of a cornucopia. Place the basket or cornucopia on the leaves and place the excelsior, etc. filler into the bottom of the basket to fill it at least 2/3 full, some pulled up around the edges. In the cornucopia shove it in and pull it out to form a base for your fruits and vegetables. Arrange the fruits and vegetables in a pleasing manner varying the colors and shapes that are next to each other. Clip some of the autumn leaves and tuck them in among the fruits and vegetables for accent and interest. Tie a bow in the center of your raffia streamers and attach it to the edge of the cornucopia or basket and if the basket has a handle on the handle.
*************************************************************************
Cornucopia, pronounced kawr nuh KOH pee uh, is a horn of plenty, a symbol of nature's productivity. According to Greek mythology, it was one of the horns of Amalthaea, the goat who nursed the god Zeus when he was a baby. The horn produced ambrosia and nectar, the food and drink of the gods. In Roman mythology, the cornucopia was the horn of the river god, Achelous. The hero, Hercules broke off the horn in combat with Achelous, who was fighting in the form of a bull. Water nymphs filled the horn with flowers and fruit and offered it to Copia, the goddess of plenty. Stemming from these ancient mythologies, the cornucopia filled with fruits of the harvest became a symbol of gratefulness for the bountiful harvest and our Thanksgiving Day festivities.

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Use a hollowed pumpkin for a punch bowl or soup tureen.
Use pumpkins, fall leaves, fresh fruit and candles for decorations.
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Thanksgiving Potpourri
1 c sage leaves
1 c lovage leaves
1/2 c pumpkin seeds
1/2 c squash seeds
1 c Indian corn
2 c goldenrod
1/2 c sunflower seed
1 c evening primrose pods
2 c acorns
2 c hickory nuts
2 c basil leaves and flowers

This large quantity makes a colorful, crisp, and fresh-scented mixture that is decorative in open, glass containers for the holidays. After the festivities, it can be stored for later use as winter bird feed. The leaves will blow away, and the remaining nuts and seeds are attractive to foraging birds.

Candy Corn Candle
Place a votive candle (in its glass cup) down inside a larger and empty clear cup and pour candy corn in the larger cup to surround the smaller votive cup.

Thanksgiving Rainbow
Make up the bag topper (The poem is below) and add jelly beans to the bag. Would make a great Thanksgiving party favor. (A picture of a turkey, with rainbow colored feathers is a good picture for the bag topper)

RED for the glow of the fireplace this day,
PINK for the children's rosy cheeks as they play.
ORANGE for the leaves as they come dancing down,
GREEN for the decorations appearing all over town.
YELLOW for the feathers on the turkey the children drew,
WHITE for the hope of the prayers said by you.

Thanksgiving Tree or Jar
We try to put the Thanksgiving Tree in place by mid-November so our family has at least a full week to add more leaves to the tree. By Thanksgiving Day, the tree is FULL with the names of people, events and things we're thankful for. This is great fun for all of us and a meaningful addition to our family's holiday traditions. It also makes a lasting impression on friends and family when they come to visit and see their names -- or things they've done -- listed on our Thanksgiving Tree! It makes our loved ones feel appreciated... and after all, isn't that what giving thanks is all about?

Another idea along these lines is to make a Thanksgiving Jar. Throughout the year as things came up that your family is thankful for (new baby, new job, unexpected windfalls, acts of kindness, etc.), write the event onto a piece of paper and slip it into a specially designated Thanksgiving container. A family at our church empties their Thanksgiving Jar and reads each slip of paper on Thanksgiving morning during their family breakfast.

Vegetarian Thanksgiving

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Vegetarian Gravy

Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.

1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste

Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups

Vegetarian and Diabetic Friendly Indian Corn Pudding

2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained

Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings

Candied Sweet Potatoes

For some extra kick add marshmallows on top and serve with whipped cream.

6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water

Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.

Vegetarian Diabetic Friendly Cranberry Chutney

12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste

Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings

Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits

1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts

Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits

Consider the following Native American Wisdom:

2007-11-17T11:02:00.000-08:00

"Every shining pine needle, every sandy shore, every mist in the dark woods, every clearing and humming insect is holy in the memory and experience of my people.

Teach your children what we have taught our children, that the Earth is our mother. The rivers are our brothers, they quench our thirst and feed our children. The air is precious to the red man, for all things share the same breath--the beast, the tree, the man, they all share the same breath. And what is man without the beast? If all the beasts were gone, men would die from a great loneliness of spirit. This we know. The Earth does not belong to man; man belongs to the Earth. Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does also to himself. All things are connected like the blood, which unites one family. All things are connected."

-Sealth (Chief Seattle)

A Native American Feast

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This meal can be prepared in the traditional way, by a fireside, using clean hot rocks and dropped into a clay pot, or in a Dutch oven. The main course can even be done in a large crock-pot, ensuring tender meat and very little work.

You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.

Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.

In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.

Venison and wild rice

1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice

Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.

Wild blueberry cobbler

2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey

Topping:

11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk

Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.

For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.

Serve hot with maple syrup, honey, or whipped cream.

Fry bread

4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry

Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.

Baked squash with corn, wild greens, and hazelnuts

1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half

Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.

Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.

A Thanksgiving Menu for One or Two

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My suggestion for dining with one for the holiday is to make it elegant but simple. Use your best dishes and glassware, light a candle, and make those phone calls! The recipe for Herb Buttered Zucchini and Carrots can easily be cut in half using the same instructions but exactly half the ingredients. The Herb Onion Stuffing can also be cut in half. Consider asking someone else over for the holiday and ask them to bring dessert!

Herbed Turkey Tenderloin

1 lb fresh turkey tenderloin, cut in half lengthwise
1/8 t salt
1/8 t pepper
3/4 c pineapple juice
1 T chopped green onions
2 t chopped fresh sage or 1 t dried
2 t chopped fresh thyme or 1 t dried

Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle turkey with salt and pepper; add to skillet. Cover; cook 3 minutes. Turn turkey; add pineapple juice. Cover; cook an additional 5 to 8 minutes or until turkey is no longer pink in center. Remove turkey from skillet; place on serving platter. Sprinkle with the green onions, sage and thyme. Cook liquid remaining in skillet over high heat 2 to 3 minutes or until reduced to about 1/3 cup. Spoon sauce over the turkey. You may slice the turkey before adding sauce.

Thanksgiving Dinner for Two to Four People

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Herbed Roasted Turkey Breast

1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season

Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.

Herb Buttered Zucchini and Carrots

1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter

Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.

Herb Onion Stuffing

1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth

Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.

Pumpkin Pie with Pecan Topping

Single 9" pie shell

Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling

Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves

Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.

Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.

In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.

Thanksgiving Dinner

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Perfect Roast Turkey with Best-Ever Gravy
18 Servings
*****************************************************************
One 18-pound fresh turkey
About 12 cups of your favorite stuffing
1 stick unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock (below), Melted unsalted butter, if needed
3/4 cup all-purpose flour

1. Position a rack in the lowest position of the oven and preheat to 325°F.

2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.

3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.

4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 1/4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the breast skin to brown.

5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle 1/2-cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.

6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.

7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.

Homemade Turkey Stock

Make Ahead: The stock can be prepared and refrigerated for up to 3 days ahead or frozen for up to 3 months.

Turkey parts with lots of bone, like wings and backs, make the best stock. Use the turkey neck, heart, and gizzard in the stock, but not the liver. (Liver makes the stock bitter.) When the stock is strained, you can retrieve the neck and giblets to use in giblet gravy.

Browning the turkey parts first give the stock a rich color that will make a dark gravy. Cooking the vegetables brings out their flavor. Too many cooks throw some giblets in a pot with some water to boil up a weak, pale stock that doesn't have much flavor.

The longer a stock simmers, the better, up to 12 hours. Make the stock in a 5 1/2-quart slow cooker. Transfer the browned turkey and vegetable mixture to the cooker, add the herbs, and pour in enough cold water to cover generously. Cook on Low, and the stock will barely simmer all night long, to make a clear, delicious stock. Makes about 2 1/2 quarts

If time is a factor, just simmer the stock for an hour or two--it will still be better than using water or canned broth to make your gravy. Or, make a pot well ahead of Thanksgiving and freeze it.

Don't add salt to your stock. The stock is often used in recipes where it must be reduced, and the final dish could end up too salty. To check the stock's flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, it may taste deceptively weak.

3 pounds turkey wings
Turkey neck and giblets (liver reserved)
2 T vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 t dried thyme
1/4 t black peppercorns
1 bay leaf

1. Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.

2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.

3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Transfer to crockpot. Cook at a bare simmer for up to 12 hours. As needed, add more water to the pot to keep the bones covered.

4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)

Small-Batch Turkey Stock

A smaller amount of stock can be prepared with just the turkey neck and giblets. As this relatively small amount of turkey won't give a very full flavored stock, use chicken broth (homemade or canned) as a booster. Following the instructions above, brown the neck and giblets from 1 turkey in 1-tablespoon oil. Add 1 small onion, 1 small carrot, and 1 small celery rib, all chopped, and cook until softened. Add 1-quart water and one 13 3/4-ounce can low-sodium chicken broth and bring to a simmer. Add 3 parsley sprigs, 1/4 teaspoon dried thyme, 6 peppercorns, and 1 small bay leaf. Simmer for 2 1/2 to 3 hours (the smaller amount of liquid would evaporate away if cooked longer). Makes about 1 quart.

Traditional Cornbread Stuffing

1/2 t thyme
1/2 t sage
3/4 C celery, finely chopped
1/2 C onion, finely chopped
1/4 C parsley, chopped
4 C cornbread crumbs
1/4 C butter
1/2 t salt
1/2 t pepper

Cook celery, onion, and parsley in butter for about 4-5 minutes or until tender. Add thyme and sage. Mix lightly with other ingredients.

Traditional Herb Stuffing

1/2 C butter 1 med onion, chopped
2 stalks celery, chopped
4-6 cloves garlic, minced
2 t salt
1 t thyme
1 t rosemary
1 t sage
1 t black pepper
1/2 t savory
1 T dried parsley
1 C poultry seasoning
8 C stale bread, broken into one-inch pieces

Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well.
_________________________________________________________________________

To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing.

To bake stuffing in pan: Preheat oven to 350°F. Butter a 15 x 10-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

To cook in Crockpot. Cook on high 1 hour and 4-6 hours on low. Serves 6-8

Classic Cranberry Sauce

This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

3/4 C water
1/2 C sugar or maple syrup
2 1/2 C fresh cranberries
1 T brandy
1 T orange juice
1 t orange zest

Put the water and sugar in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop.

Crock Pot Cranberries: Combine as above. Cover and cook on high 2 to 3 hours until some pop.
Remove from heat and stir in the brandy. Chill until serving time. Makes about 4 cups

Glazed Carrots

8 large carrots -- thinly sliced
1/4 C frozen apple juice concentrate, thawed
1 T grated orange zest
1 t cornstarch
1/8 t ground cloves

Steam carrots for 10-15 min or until tender. Combine apple juice, orange zest, cornstarch and cloves in a large saucepan and mix until smooth. Cook, stirring constantly until mixture has thickened and cleared. Add steamed carrots to the sauce, mix well and serve. Serves 8

Corn with Roasted Garlic Butter

1 head garlic, halved across
1/4 cup softened butter
6 tsp. chopped parsley
1/2 tsp. salt
4 ears freshly boiled corn, or frozen corn

Preheat oven to 400 degrees. Wrap garlic in foil; roast in oven for 40 minutes or until tender. Let cool; squeeze garlic pulp out of cloves into small bowl. Stir in butter, parsley and salt. Serve with ears of corn, or add to a bowl of cooked, drained frozen corn before serving.

Pumpkin pie

1 c brown sugar
1/4 t cinnamon
1/4 t nutmeg
1 c cooked pumpkin
1 2/3 c evaporated milk
1/2 t salt
1/3 c water
2 T flour
2 eggs, beaten
1 9-inch unbaked pie shell

Mix together sugar, spices, salt, flour and stir into pumpkin. Add milk and eggs. Pour into 9-inch unbaked pie shell. Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 25 to 30 minutes, or until filling is firm.

Make a Head Frozen Angel Flake Biscuits

1 pkg. dry yeast (1 T)
2 T warm water
1 C Crisco
2 C buttermilk
5 C flour
4 T sugar
1 t soda
3 t baking powder
1 t salt

Cut shortening into dry ingredients. Add yeast and buttermilk. Knead to dough consistency. Roll out to 1/2" thickness; cut with cutter. Melt butter. Dip biscuits in melted butter and fold in half. Freeze 12 to a pan.

Do not thaw. Bake at 350 degrees 30 minutes or until brown.

HOW TO CARVE A WHOLE TURKEY:

2007-11-17T10:24:00.000-08:00

* Let it Sit
Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the flesh, allowing for succulent cuts of meat. Before you begin carving, have a warm serving platter ready and waiting for all the juicy white and dark meat you'll soon be slicing and digging into.

* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick.

To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices.

To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work.

* Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.

* Carve the Breast
To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and place on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Repeat, carving the other side of breast.

Thanksgiving Fixin's - Brunch

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Sausage Balls
************************************************************
1 lb. sausage
1-8 oz. pkg cream cheese
1 c Bisquick
1 cup shredded cheddar cheese

Mix all ingredients together, roll into balls and bake at 400 degrees
for approximately 20 to 25 minutes until browned.

Pumpkin Pancakes
************************************************************
1 egg
1 c flour
1 T baking powder
dash salt
1 t pumpkin pie spice
1 t vanilla
3/4 c milk
2 T oil
1 T sugar
1/2 c pumpkin puree

Beat egg well. Stir in other ingredients. Make small pancakes on hot no-stick or prepared griddle. Cooked until puffed and dry around edges.

Turn and cook other side until golden. Serve with apple butter and whipped cream. Also good with maple syrup.

Harvest Pumpkin Bread
************************************************************
1 c sugar
1/4 c margarine
1/4 c applesauce
2 eggs
1 c solid pack pumpkin
2 c all-purpose flour
1/2 t salt
2 t baking powder
1/4 t baking soda
1 t ground cinnamon
1/2 c raisins
1 t grated orange rind
1/4 c orange juice
1/2 c walnuts, chopped

Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 3500F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, approx. 12 Slices

Pumpkin Butter
************************************************************
1 c. cooked or canned pumpkin
1/2 c. honey
1/4 c. molasses
1 T. lemon juice
3/4 t ground cinnamon

In a small saucepan, combine the first 5 ingredients; mix well. Bring
to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 min. or until thickened. Refrigerate for at least 1 hour. Serve on toasted English muffins, bagels or toast.

Cranberry Salad
************************************************************
3 small pkgs of Cranberry Jello or other red Jello
1 1/2 c of boiling water
1 1/2 c of cold water
8 ozs. cream cheese
1 small can drained crushed pineapple
1/2 c chopped pecans
1 medium apple finely chopped

Mix all gelatins with hot water. Add cold water. Put 2 cups of gelatin mixture in refrigerator for 1 1/2 hours. To remainder of gelatin, add cream cheese (use wire whisk to break down cream cheese and to make sure it will be evenly distributed). After 1 1/2 hours, mix cold gelatin with pineapple. Mix both gelatin mixtures and add chopped apple. A wire whisk helps everything get mixed really well. Chill well. Serve on a lettuce leaf.

Cinnamon Dip
************************************************************
1 pkg (8 oz) cream cheese, softened
2 T milk
1 t vanilla extract
2 T brown sugar
1 t ground cinnamon
1/4 t ground nutmeg

Combine all ingredients and beat until smooth. Serve with fruit slices or cookies. Store in airtight container in refrigerator. Yield: about 1 cup of dip

Thanksgiving Feasts and The First Thanksgiving

2007-11-17T10:04:00.000-08:00

Thanksgiving is a holiday when families gather, give thanks, and celebrate the harvest with a special meal. As holidays go, it is quite calm and simple; a family day. It doesn't have the hype, gimmicks and materialism that surround some other celebrations.

Often relatives travel some distance to "gather in" for Thanksgiving. There is a frenzy of baking and wonderful smells for at least a day before carving the turkey. On Thanks- giving morn, anticipation is excruciating and delightful as the turkey cooks slowly in the oven. Traditionally, some of the trappings include cranberry sauce, stuffing, mashed potatoes and gravy, cornmeal bread, squash or yams, apple cider, and of course the desserts--pumpkin, apple, and mince pies with plenty of whipped cream. But before the feast begins, families take time to give thanks--for their loved ones, their health, their good fortunes and for the food that sustains them.

Thanksgiving has its origins in many traditions. People throughout history have had harvest celebrations, where they gave thanks for the fruit of their labors, which would carry them through the coming winter. The Romans honored the goddess of the harvest, Ceres, with parades, dancing, sports and feasting. The ancient Jews celebrated the Feast of Booths, named for the structures built from branches where they stored their harvest. In China there was "Hhung-Ch'iu", or Birthday of the Moon, held during the time of the large, bright harvest moon. At this time of year, farmers used the light of the moon to extend the working day and bring in the crops. After the harvest on the night of the festival, the Chinese people would put round fruits or moon cakes on altars in their courtyards, have a ceremony, and celebrate at midnight with a moonlight feast outdoors.

The English celebrated Harvest Home. The reaper who cut the last sheaf of wheat was named Lord of the Harvest. He and his wife or sweetheart was carried home on top of the last load of grain. The other field hands and villagers would walk beside the wagon carrying flowers. When they arrived home, the master and mistress of the estate would have a feast ready for them in the barn. Roast beef and suet pudding were often served. This tradition was part of the English heritage of the Pilgrims and Puritans in America. Their religions forbade most English holidays, but the urge to celebrate the harvest was deeply ingrained in them.

Any American school child will tell you that the first Thanksgiving Day was the feast of the Pilgrims and the Indians. In December 1620, the Pilgrims landed in Plymouth, Massachusetts. They were ill prepared for the winter, with most of the ship's stores used up. Only 55 of the original 102 immigrants survived that first winter. The next spring, a Native American Indian called Squanto, who spoke English, befriended them. He introduced them to the local tribe, the Wampanoag, and their sachem (chief), Massasoit. This tribe welcomed the Pilgrims. Without the help of the Indians, they would never have made it through the following winter.

Squanto taught the Pilgrims about the corn, beans, and squash, which were the staples of the native diet. The newcomers learned that corn was to be planted when the bud of the white oak tree grew to the size of a mouse's ear. They were told to place three herrings in each corn hill to fertilize it, and to guard the plants from wolves and dogs that might dig up the fish. Squanto showed the Pilgrims where to fish and gather shellfish and how to make chowder. He told them which wild plants were useful for food and medicine. He showed them how to make corn meal and maple syrup.

Because of the Indian's assistance, the new settlers had a good harvest in the autumn of 1621, which would see them through the next winter. Governor Bradford proclaimed a day of thanksgiving and celebration of the harvest, and invited the neighboring 91 Indians to join in the feast. Edward Winslow's first hand account of the feast survives:

"Our harvest being gotten in, our Governour sent foure men fowling, so that we might after a more special manner rejoyce together, after we had gathered the fruit of our labours; they foure in one day killed as much fowle, as with a little helpe beside, served the Company almost a weeke, at which time amongst other Recreations we excercised our Armes, many of the Indians coming amounst us, and amongst the rest their greatest King Massasoyt, with some ninetie men, whom for three days we entertained and feasted, and they went out and killed five Deere which they brought to the Plantacion and bestowed on our Governour, and upon the Captaine, and others."

The feast was more of a traditional English harvest festival than a true "thanksgiving" observance. It lasted three days. The gaming expedition might have brought home partridges, ducks, geese, and turkeys. We have no way of knowing whether turkey was part of the feast. The term "turkey" was used by the Pilgrims to mean any sort of wild fowl. We do know that the Indians brought venison. The rest of the dinner was very different than what we think of as traditional today.

Another modern staple at almost every Thanksgiving table is pumpkin pie. But it is unlikely that the first feast included that treat. The supply of flour had been long diminished. They had plenty of squash and pumpkins, which were probably just boiled. Corn could have been roasted in the fire, or ground into cornmeal and used to make "hasty pudding" or fried corn cakes. Plums, wild berries, including cranberries, would have been sweetened with honey or maple syrup to make a sauce for the meat. Nuts and dried berries were probably served as well. They might have enjoyed a salad of watercress and leeks. There was also no milk, cider, potatoes, or butter. There were no domestic cattle for dairy products, and the newly discovered potato was still considered by many Europeans to be poisonous. The meal would have definitely included some of the plentiful harvest from the sea: fish, lobsters, clams, and oysters. The Indians might have shared wine made from wild grapes.

This "thanksgiving" feast was not repeated the following year. But in 1623, during a severe drought, the pilgrims gathered in a prayer service, praying for rain. When a long, steady rain followed the very next day, Governor Bradford proclaimed another day of Thanksgiving, again inviting their Indian friends.

A treaty was eventually signed which kept the peace for the next fifty years between the Pilgrims and the Wampanoag. It is a shame that the peaceful coexistence between the Native Americans and the settlers could not last. The tremendous pressure of the growing European population eventually resulted in Indians being driven from their ancestral lands. Treaties were made and broken time and again, with relocations and more land lost each time. One reason the Native Americans fared so badly with treaties was that they had no concept of land ownership in the European sense of the word. They believed that they belonged to the earth, which provided for all its creatures if treated with respect and care. No one could own exclusive rights to the resources given by the Great Spirit. When they signed treaties deeding the white men land, they envisioned sharing the area with them.

Although the celebration of the Pilgrims and the Indians in the fall of 1621 is generally considered the first Thanksgiving, it was not an annual celebration until later. At first, there were occasional local Thanksgiving ceremonies for certain events, such as an especially good harvest, a long awaited ship's arrival, a victory during war, or a peace treaty. Around 1640, Puritans in several towns in Connecticut began annual proclamations of Thanksgiving around harvest time. This practice spread through New England, and then to the rest of the country.

It wasn't until June of 1676 that another Day of Thanksgiving was proclaimed. On June 20, 1676, the governing council of Charlestown, Massachusetts, held a meeting to determine how best to express thanks for the good fortune that had seen their com- munity securely established. By unanimous vote they instructed Edward Rawson, the clerk, to proclaim June 29 as a day of thanksgiving.

October of 1777 marked the first time that all 13 colonies joined in a thanksgiving celebration. It also commemorated the patriotic victory over the British at Saratoga. But it was a one-time affair. George Washington wanted to proclaim a National Day of Thanksgiving in 1789, but discord among the colonies prevented it. Many felt the hardships of a few Pilgrims did not warrant a national holiday. And later, President Thomas Jefferson scoffed at the idea of having a day of thanksgiving.

It was Sarah Josepha Hale, a magazine editor, whose efforts eventually led to what we recognize as Thanksgiving. Finally, after a 40-year campaign of writing editorials and letters to governors and presidents, Hale's obsession became a reality when, in 1863, President Lincoln proclaimed the last Thursday in November as a national day of Thanksgiving. Every president proclaimed Thanksgiving after Lincoln. The date was changed a couple of times, most recently by Franklin Roosevelt, who set it up one week to the next-to-last Thursday in order to create a longer Christmas shopping season. Public uproar against this decision caused the president to move Thanksgiving back to its original date two years later. And in 1941, Congress finally sanctioned Thanksgiving as a legal holiday, as the fourth Thursday in November.

The earliest Thanksgiving celebrations, unlike our holiday, were at the actual time of harvest. That would probably have been in late September or early October in this climate, not at the end of November when Thanksgiving was set. By late autumn, fresh produce was gone and people were beginning to take stored food from root cellars and pantries. It was also hunting season, when game was plentiful and meat was being dried or canned. A good store of food was essential for survival through the winter.
Thanksgiving was probably one of the last times they could afford to feast. After this, the stores of food would be carefully rationed until spring. It was a time of gratitude for the last season and hope for the coming one.

Today, Thanksgiving Day has lost some of its meaning. Most people buy all the fixings for their Thanksgiving dinner from the supermarket. Some city people are barely aware of the harvest or what it means. Some of the more spiritual aspects have also been eroded, and for some, Thanksgiving is nothing but a big meal wedged between football games.

THANKSGIVING BLESSINGS

2007-11-17T10:00:00.000-08:00

Today is Thanksgiving Day -- a special day when we celebrate the beginnings of this great country, the day the Pilgrims set aside to give thanks to God for all He had done for them during their difficult time. Today, let's take a few moments to look at the many things we need to be thankful for.

"I will give thanks to the Lord because of His righteousness and will sing praise to the name of the Lord Most High." Psalm 7:17

"The Lord is my strength and my shield; my heart trusts in Him, and I am helped. My heart leaps for joy and I will give thanks to Him in song." Psalm 28:7

"You turned my wailing into dancing; you removed my sackcloth and clothed me with joy, that my heart may sing to you and not be silent. O Lord my God, I will give you thanks forever." Psalm 30:11-12

"Come, let us sing for joy to the Lord; let us should aloud to the Rock of our salvation. Let us come before Him with thanksgiving and extol Him with music and song. For the Lord is the great God, the great King above all gods. In His hand are the depths of the earth, and the mountain peaks belong to Him. The sea is His, for He made it, and His hands formed the dry land. Come, let us bow down in worship, let us kneel before the Lord our Maker; for He is our God and we are people of His pasture, the flock under His care." Psalm 95:1-7

"Enter His gates with thanksgiving and His courts with praise; give thanks to Him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations." Psalm 100:4-5

"The sting of death is sin, and the power of sin is the law. But thanks be to God! He gives us the victory through our Lord Jesus Christ." 1Corinthians 15:56-57

"But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of Him." 2 Corinthians 2:14

"Thanks be to God for His indescribable gift (grace)!" 2 Corinthians 9:15

"Be joyful always; pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus." 1 Thessalonians 5:16-18

"How can we thank God enough for you in return for all the joy we have in the presence of God because of you?" 1 Thessalonians 3:9

Make a list today of all the things you have to be thankful to God for. You'll be amazed at how long it is!

Cherokee Prayer Blessing
May the warm winds of heaven
Blow softly upon your house.
May the Great Spirit
Bless all who enter there.
May your moccasins
Make happy tracks In many snows,
And may the rainbow
Always touch your shoulder.

A Psalm of Thanksgiving
O come, let us sing unto the Lord:
let us make a joyful noise
to the rock of our salvation.
Let us come before his presence with thanksgiving,
and make a joyful noise unto him with psalms.
For the Lord is a great God,
and a great King above all gods.
In his hand are the deep places of the earth:
the strength of the hills is his also.
The sea is his, and he made it:
and his hands formed the dry land.
O come, let us worship and bow down:
let us kneel before the Lord our maker.
For he is our God;
and we are the people of his pasture,
and the sheep of his hand. Psalm 95:1-7

COOK THAT TURKEY GOOD!

2007-11-17T09:58:00.000-08:00

*** COOKING TIME ***

Weight (pounds) Unstuffed/hrs Stuffed/hrs
8 to 12............ 2 3/4 to 3......... 3 to 3 1/2
12 to 14........... 3 to 3 3/4......... 3 1/2 to 4
14 to 18........... 3 3/4 to 4 1/4..... 4 to 4 1/4
18 to 20........... 4 1/4 to 4 1/2..... 4 1/4 to 4 3/4
20 to 24........... 4 1/2 to 5......... 4 3/4 to 5 1/4

GETTING READY FOR THANKSGIVING DAY

2007-11-17T09:48:00.000-08:00

GETTING READY FOR THE BIG BIRD PROJECT - HOW MUCH TURKEY?

Estimate 1 pound per person, which allows for seconds or leftovers. The larger turkeys are very chesty with lots of breast meat, so you will get more servings from a big bird.
If you need to cook more than 1 turkey here's a suggestion. In one oven, roast a large turkey to present on the table; it can be carved as everyone admires it. In a second oven, roast some turkey parts. The turkey parts will only take an hour or two to roast and can be covered loosely with aluminum foil and keep them in a warm place until ready to serve. OR cooked the night before and reheated. (It is not recommended to hold cooked poultry for longer than 1 hour.)

Two Weeks Before:

1. Make a list of everything you will need to purchase, borrow or get together. This includes extra seats, linens, place settings, candles, flowers, as well as all the ingredients for each dish you plan to serve.

2. Consider asking guests to bring a specific dish. Family members who love to cook will be delighted to be asked. TIP: ask them to bring the food in a serving dish - ovenproof if it needs to be heated.

3. If ordering food, ingredients or dishes, order well in advance.

4. Invite someone you know who will be alone for Thanksgiving, to share with you and your family.

5. Send thank you's to people who've made a difference in your life:: Send a note thanking a teacher, or a congressman who voted for something you believe in, a celebrity who is promoting a good cause, local people who are making a difference, and to anyone you love for being the person they are. "Thanks for being You"

Two Days Before:

1. Purchase as many items as possible.

2. If you are going to use place cards to avoid igniting old family feuds, now is the time to prepare them and to decide on guest seating.

The Day Before:

1. Prepare any desserts or side dishes.

2. Take a few minutes to work out a timetable or game plan. TIP: work backward from when you want to serve the meal.

3. Enlist your family to help tidy and clean the house.

4. Check the guest bathroom for fresh soap and towels.

5. Start setting the table with linens, candles etc.

6. Start collecting together all the china, cutlery and dishes.

The Big Day:

1. Badger, beg or bribe your family to help with last minute chores.

2. Every child seven and up knows how to be a TV reporter. Send him off with a video camera and a set of questions to ask family or friends and then play it back for the family during football halftime or after dinner.

3. Assign tasks to each child or adult. For example, answering the door, taking coats, serving snacks, and clearing dishes.

4. Have Thanksgiving Brunch while watching Macy's Thanksgiving Day Parade.

5. If the weather permits have Thanksgiving dinner in a park, at a lake or in the backyard

6. Set the table. If you decide to have a kid's table, consider using a paper tablecloth and provide crayons. Not only will this keep them occupied, but who wouldn't feel delightfully naughty drawing on the tablecloth?

7. It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O most High: To show forth Thy loving kindness in the morning, and Thy faithfulness every night.
Psalm 93: 1, 2

I thank you God for most this amazing day; for the leaping greenly spirits of trees and a blue true dream of sky; and for everything which is infinite which is yet.
~E E Cummings ~

8. Each person names one thing they are thankful for using letters in Thanksgiving. It's one of those times when we feel good for saying out loud what's right in our lives.

T is for turkey on Thanksgiving Day,
H is for "Hurry, I'm hungry!" we say
A is for Auntie, she works and she mends,
N is for Native American friends.
K is for kitchen, the oven's on low,
S is for silverware, set in a row.
G is for Grandma, the one we love most,
I is for inside, where we're warm as toast.
V is for vegetables, eat them we try,
I is for ice cream on top of the pie.
N is for never do we have enough dressing,
G is for Grandpa, who gives thanks for our blessings.
~ Unknown Author ~

9. Adults can tell how they celebrated Thanksgiving as a child.

10. Fill the sink with soapy water. As soon as each course is cleared, soak the cutlery and dishes.

11. Organize yourself so that you and your family can take a walk, hike after the meal. Make the excursion in the spirit of thankfulness.

12. Finally, relax, enjoy and be thankful to have your family and friends with you on this special day.

Happy Veteran's Day

2007-11-17T09:37:00.000-08:00

"It is the soldier, not the reporter,
Who has given us freedom of the press.
It is the soldier, not the poet,
Who has given us freedom of speech.
It is the soldier, not the campus organizer,
Who has given us the freedom to demonstrate.
It is the soldier,
Who salutes the flag,
Who serves beneath the flag,
And whose coffin is draped by the flag,
Who allows the protester to burn the flag."

Father Denis Edward O'Brien, USMC

Fall Harvest Games and Activities

2007-11-17T09:34:00.000-08:00

Pumpkin Seed Toss:
Number and line up 5 small baskets or crates; then have the children stand 3 feet in front of the first crate and toss seeds into the crates in sequence. Small prizes can be given for each of the crates they get their seeds in.

Corn Husking Race:
Give each child 4 ears of unhusked corn and race to see who can have all of their corn husked first.

Pumpkin Walk:
This is like a regular cakewalk except instead of numbers, place pictures of several fall items on the floor for the children to walk on and call out the names of the items instead of numbers. Use fall themed music such as "Turkey In The Straw" or "Jimmy Cracked Corn."

Floating Pumpkins:
Number the bottom of the small gourds that look like miniature pumpkins and float them in water for the children to choose one for small prizes.

Picking Apples:
A regular sucker pull can become "Apple Picking." Make a large apple tree with lots of red apples out of construction paper; then connect the tree to some pegboard. Mark the tips of the handles on only a few caramel apple suckers then poke them through the peg board holes; poke several unmarked suckers around the marked suckers; then let the kids pick an apple. Have prizes ready for those who get the marked suckers, but everyone gets to keep the sucker they pulled.

Musical Bales:
Play musical chairs with bales of straw instead of chairs. A scarecrow in the center makes a fun decoration for this game.

Turkey In The Straw:
Fill a wading pool with straw and hide a small picture of a turkey in it for groups to dig through to see who can find it first.

The Squirrel Game:
Let the kids pretend they are squirrels gathering nuts for the winter. Give each of the kids a small paper bag, then toss out several unshelled nuts onto the floor and let the kids race to see who can collect the most. Older and younger children should be separated for this game. Another way to play this game, (if you have a way to corral a large quantity of leaves) is to hide nuts beneath a large pile of leaves and give the kids a set amount of time to find as many nuts as they can.

Pumpkin Race:
Set up starting and finish lines and have the children race to see who can get their pumpkin over the finish line first using only their feet to slide the pumpkins along. No kicking the pumpkins like footballs...lol

The Classic Apple Dunking:
Need: Apples, Water, A deep pan or a half barrel, Lots of kids
You can blindfold the players or not. Put the water and apples in the barrel.
Without using hands the players must pick up an apple with their teeth! (If you
wear glasses then don't forget to take them off.)

Harvest Day - Barnyard Bash

2007-11-17T09:21:00.000-08:00

Centerpiece: Flickering Luminaries

Invitations: Cut out animal shapes on construction paper and write the party information on these. Hand deliver to your guests.

Decorations: bales of hay, bunches of dried cornstalks, autumn leaves, pumpkins, gourds, and dried corncobs. Serve food in western bandanas attached to sticks. Be sure to make a scarecrow. Carved out pumpkins make great serving dishes or chip bowls.

Scarecrow

4 small spools
1 large spool
Jute cording
Wooden ball for head
Craft glue
Acrylic paint
Raffia
Marking pen (optional)

1. Paint the large spool and two of the small spools brown. Paint the other small spools blue. Allow to dry.

2. String the body together using the jute cording. The large spool is the body of the scarecrow. The small brown spools are his arms and the blue ones are his legs.

3. Put a little bit of glue on the raffia and stuff into the holes so it looks like the scarecrow has straw coming out his arms and legs.

4. Paint or draw a face on the wooden ball. Glue the ball to the body.

5. Glue some raffia to the top of the scarecrow's head.

Party Pumpkin Patch Place Cards

In addition to guiding your guests where to sit, these cute place cards make yummy take-home treats.

8 fudge-coated graham crackers
green decorating icing
8 chocolate sandwich cookies
½ c chocolate fudge frosting
½ c shredded coconut, tinted green
8 pumpkin candies

Place the sandwich cookie on the bottom. Attach the graham cracker cookie onto the back, lengthwise. Your name would be written lengthwise on that cracker. On the right corner of the sandwich cookie you would place a candy pumpkin. Then you would place some tinted coconut around it and extended toward the left side of the sandwich cookie.

DRYER VENT PUMPKINS

Pumpkin orange paint (acrylic or spray paint)
19" Dryer Vent
Raffia
Sponge Brush
Silk Fall Leaves
Hot Glue Gun
Brown Paper Twist

Cut Dryer vent tubing into 19" pieces. Take the tubing and tuck one end into the opposite end forming a circle (you want the circle to be as tight as possible). Staple to hold in place. This forms your pumpkin.

Paint the "pumpkin" with paint. The acrylic paint will have a dull finish and takes about 1/2 hour to dry. The spray paint has a shiny finish and takes about 10 minutes to dry.

After the pumpkin has dried take about 5 strands of raffia and scrunch it up and glue on top of the pumpkin. It does not have to be neat because the fall leaves will cover it.

Place fall leaves on top of the raffia and glue into place.

Take 6 inches of paper twist and open it up. Fold into thirds long ways, then fold in half. Tuck in bottom edges of raw edge and glue in center of leaves on top of pumpkin. Bend paper twist to form stem.

Take 3 strands of raffia and make a bow (like tying your shoe). Glue at base of stem.

Harvest Beauty

Do not throw away the seeds and pumpkin flesh from your pumpkin. Make a wonderful body/facial mask out of the seeds and pumpkin flesh. Place 2-3 cups of the flesh into a food processor and blend for a couple of minutes. The mash should be lumpy but some of the seeds should have broken down to release their oils. Place this mixture all over your body and face. Let sit for 15 minutes. Wash the mixture off with a warm shower. Be sure to cover the drain to catch the mask, otherwise you may plug the drain. This will leave your skin smooth and silky. If you have any seeds or flesh leftover that has not been used place them in a freezer bag and freeze to use another day.

Dinner

Dinner in a Pumpkin
Serves 6
*******************************************************
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 T vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs. ground beef
1 1/2 c cooked rice
2 T soy sauce
2 T brown sugar

Cut off top of pumpkin; clean out seeds and pulp. In a large skillet, sauté onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350-degree oven or until inside meat of pumpkin is tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve.

ABCs OF CARVING A PUMPKIN

1. Take a firm, big pumpkin that's free from bruises. Cut a star-shaped lid from the top, tapering the lid so that it is wider on the rind edge than on the inside (this helps to keep
the lid from falling in if it shrinks).

2. Scoop out the seeds and fibers from the pumpkin's inside and lid. Save the seeds to
toast later for snacks.

ROASTED PUMPKIN SEEDS

3 tablespoons of vegetable oil

Scoop out the insides of the pumpkin and rinse the seeds. Dry them and then fry them in a frying pan for 15 minutes. Make sure you stir them a little. Dry the oil with a towel. You can add salt if you wish.

Sloppy Joes
Serves 8
*******************************************************
1 lb lean ground beef
1 c chopped onion
1/4 c chopped dill pickle
½ c ketchup
1/4 c honey
1/4 c tomato paste
1/4 c prepared mustard
2 t cider vinegar
1 t Worcestershire sauce
8 hamburger buns

Cook beef and onion in a large skillet over med.-high heat 'til beef is brown and onion is tender. Drain. Stir in remaining ingredients except buns. Cook, covered, 5 min, or til heated through. Spoon meat mixture onto bottoms of buns. Cover with tops of buns.

DIRT PUDDING
Serves 10-12
*******************************************************
1-pkg. Oreo cookies
4 T. stick margarine
1 - 8 oz. pkg. cream cheese
1 - 12-oz. Cool Whip
3-1/2 c. milk
2 small pkg. instant vanilla pudding

Melt margarine and mix with Oreo's. Save 1 cup for topping. Press remaining mixture into pan for crust. Cream cheese and gradually add milk. Add pudding & blend well. Blend in Cool Whip by hand. Pour into crust, sprinkle reserved Oreo's on top and refrigerate.

Line small flower pots with foil and putting enough for one serving in them and sticking a fall flower (after wrapping stems with foil) in the pot with a gummy worm.

Dirt Pie
Serves 8
*******************************************************
1 pkg. (4-oz size) Chocolate Instant Pudding
1 cup cold milk
1 container (1L) COOL WHIP Whipped Topping, thawed
1/2 cup crushed, chocolate graham wafers
1 1/2 cup Miniature marshmallow
1 9-inch prepared graham crumb crust
Gummy worms for garnish

Prepare pudding according to package direction, reducing milk to 1 cup. Fold in whipped topping. Stir in 1/4 cup of the cookie crumbs and all of the marshmallow. Spoon into crust. Sprinkle top with remaining cookie crumbs. Decorate with gummy worms. Freeze until firm, about 4 hours. Remove from freezer 10 min before serving for each slicing.

Crockpot Caramel Apples
Serves 8
*******************************************************
2 pkg caramels -- 14oz each
1/4 c water 8 med apples

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.

Holding apple above pot, scrape off excess accumulation of caramel from bot tom apple. Place on greased wax paper to cool.

Haystacks
Serves 8
*******************************************************
Melt 12 oz. butterscotch bits and add 1-cup peanuts to melted mixture. Stir in 1 can Chinese noodles. Mix and drop with spoon onto waxed paper to harden.

Bird Poop
Serves 8
*******************************************************
5 cups of peanut butter crunch cereal 3 cups of Rice Krispies
2 cups of skinny pretzels/broken in half 2 lbs. of white chocolate
2 1/2 cups mini marshmallows

Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to cool. Break into chunks.

Peanut Butter Pumpkins
Serves 8
*******************************************************
1/2 c peanut butter
1/2 c honey
1/2 to 1 c powdered milk
raisins
sesame seeds

Mix peanut butter and honey well in a mixing bowl. Add powdered milk and
keep mixing until everything is blended into a nice dough. Shape tablespoons
of dough into round balls or flatten them like a cookie. Decorate with raisins
and sesame seeds to make eyes, nose, mouth, and teeth, like a jack-o;-lantern.
Place finished pumpkins on waxed paper and chill n the refrigerator for an
hour. Makes 10 - 15 pumpkins.

Frosted Pumpkin Cookies
Serves 8
*******************************************************
3 doz. chocolate or vanilla wafers or sugar cookies
orange icing
candy corn; red hots

Icing - 1 c confectioner's sugar; 1 T soft butter; 2 T milk

Spread cookies with orange icing. Put candy corn eyes and nose and red hots for the mouth.

Spider Cookies
Serves 8
*******************************************************
2c Chocolate chips, semi-sweet divided
1/2c Crispy-rice cereal
1/4c Shredded coconut
1 1/2c Chow mein noodles
Cake decorator frosting in tube; if desired

Melt 1 cup of chocolate chips in a heavy saucepan over low heat. Mix in the cereal and the coconut. Drop teaspoonfuls of the mixture onto waxed paper for the spiders' bodies. Melt the second cup of chocolate chips. Gently stir in chow mein noodles. When chocolate is cooled, pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider). Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be made into more spider cookies.

Spice Bags for Warm Winter Drinks

8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 c whole cloves
1/4 cup whole allspice berries
optional: garnish with cinnamon sticks, slice of orange, lemon peel, ...

Combine all the ingredients in a bowl, tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.

To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.

A jar of these packets with instructions for use also make a nice gift.

ALL HALLOWS EVE

2007-11-17T09:14:00.000-08:00

October 31 is All Hallows Eve. Halloween. Will you be out having fun, enjoying the traditional holiday? After all, it's an annual thing, a regular celebration, something everyone does. In fact, next to Christmas, more money is spent on Halloween than any other holiday. Trick or treating candy, goblins, ghosts, jack-o-lanterns, haunted houses...fun, huh? But what are you really celebrating? Oh, nothing special. Just Satan and his demons. Just the power of evil in the world. Our Founding Fathers knew what Halloween is and they forbade the celebration of it.

But somewhere along the line, our country forgot the principles upon which it was founded, and the traditional celebration of Halloween was brought in. So where does this celebration come from? It started with the Druids and their celebration of Samhain, named after Saman, god of the dead, and the festivity Feile na Marbh, the Feast of the Dead. The druids worshiped the sun god, Bel (Ba'al?) or Chrom. They believed that he died on October 31 and went into the kingdom of the dead, Anyway. The purpose of Samhain was to insure his return through the practice of human sacrifice -- human infant sacrifice -- because only innocent human blood could resurrect Bel. On the night of the celebration, the druids believed that the spirits Of the dead rose up and walked the earth. Wiccans (the witches of today -- and yes, there are thousands of them!) believe that this is the best time for necromancy (communication with the dead). Today, covens of Wiccans (witches) cast spells on October 31, giving the spirits access to possess whoever they please. They especially cast spells on the children going about "Trick or Treating". Now, doesn't that sound like something you'd like to subject your children to?

If that's not enough, think about the "haunted houses" that are so Popular this time of year. Have you visited one of them lately? They're a far cry from the "spooky" haunted houses we had years ago. Rather, the things one sees inside are violent, bloody and terrifying. Now, why is it that the same person who gleefully sends a child inside a haunted house with all its horror, blood and gore, will recoil in horror if faced with looking at Jeffrey Daumer's freezer filled with human body parts? As an adult, that parent might be able to distinguish the difference in the two, but what about the child? How is that innocent mind going to process these two conflicting pieces of information?

Many people sugar coat their celebration of Halloween by just having A costume party, or dressing their children as angels and clowns to go Trick or treating, then coming home to apple dunking and all the other paraphernalia attached, including the jack-o-lantern (an ancient symbol of a damned soul) shining on the doorstep. But you can't sugar-coat evil, and participating in any of the "traditional" activities gives a "seal of approval" to the inherent demonic activities attached. Doesn't our participation in any traditional activity on this day in its own way acknowledge the evil that is the cause of the celebration? Are we showing a witness for Christ by taking part in a centuries-old homage to demonic forces? Or are we, instead, helping to honor the god of this world by acknowledging this -- the most hallowed of all of Lucifer's days?

So what is a Christian to do? How about substitution? Yes, that's a Biblical principle... Romans 12:21 says, "Do not be overcome by evil, But overcome evil with good." If you decide not to celebrate Halloween, tell your children why. But then, replace it with something that honors God. 1 Corinthians 10:31 says, "So whether you eat or drink or whatever you do, do it all for the glory of God." Get creative! Make whatever you do loads of fun - and centered on Jesus Christ. A harvest party that focuses on God's provision for us. A "video" party, where Christian music videos are played. Play games, have fun, and honor Jesus. Brothers and sisters, I urge you to prayerfully consider what Jesus would have you do on this October 31st.

"Submit yourselves, then, to God. Resist the devil, and he will flee from you. Come near to God and he will come near to you."
James 4:7-8

OKTOBERFEST

2007-11-17T09:08:00.000-08:00

A time when the Germans celebrate their faith and freedom

Cucumber Salad
Serves 8
*******************************************************
2 medium cucumbers
2 T vinegar
1 medium onion
sour cream
salt
pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.

Franks 'N' Dip
Serves 8
*******************************************************
1/3 c ketchup
1/3 c chili sauce
2 t prepared horseradish
2 t low-calorie jelly, any flavor
6 oz. frankfurters, cut into 24 equal pieces

In small saucepan combine ketchup, chili sauce, horseradish, and jelly. Add frankfurters; stir to coat. Cook over medium heat, stirring occasionally, until frankfurters and sauce are heated throughout. Transfer to chafing dish. Serve with toothpicks.

Hot Dutch Potato Salad
Serves 8
*******************************************************
4 slices bacon
1/8 t pepper
1/2 c chopped onion
1 t sugar
1/2 c chopped bell pepper
1 egg
1/4 c vinegar
1 quart hot, cubed, cooked potatoes
3 hard boiled eggs
1/4 c grated raw carrot

Dice bacon and pan fry. Add chopped onion and pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

Apple Crumble
Serves 8
*******************************************************
8 small apples, pared, cored, and sliced
1/4 c lemon juice
2 t cinnamon, divided
8 slices raisin bread, toasted and made into crumbs
2 T plus 2 t margarine

Arrange apple slices in bottom of large, shallow baking pan. Sprinkle with lemon juice, then 1/2 t cinnamon. In a medium bowl combine remaining 1 1/2 t cinnamon with remaining ingredients. Mixture should be crumbly. Sprinkle crumb mixture over apples. Bake at 375 degrees F. for 35 minutes or until apples are tender when tested with a toothpick. Serve warm or chilled.

Root Beer
Serves 8
*******************************************************
To each guest, serve 1 1/2 c root beer, icy cold, in frosted mugs or beer steins.

For Columbus Day Serve Something Fishy

2007-10-06T07:05:00.000-07:00

Fish Fillets Salsa

2007-10-06T07:04:00.000-07:00

Fish Fillets Salsa
Serves 4

*******************************************************
Low in cholesterol, fat, and sodium!

1 lb fish fillets, about 1/2 inch thick
1/4 c dry, white wine
2 T lemon juice
14 1/2 oz low-sodium, stewed tomatoes, drained
3 T chile sauce
2 t minced parsley
1 clove garlic, minced
1/2 t thyme

Place fish in a single layer in a 12 x 7 x 2 glass baking dish. Cover with vented, microwave-safe plastic wrap. Cook in microwave on High for 4 to 7b minutes, or until fish flakes easily when tested with a fork, rotating the dish a half-turn after 4 minutes. Drain off liquid.

Poor Man's Lobster

2007-10-06T06:54:00.000-07:00

Poor Man's Lobster
Serves 6
*******************************************************
2-1-lb blocks frozen haddock fillets, thawed enough to cut (about 1 hr at room temp)
2 c water
2 t salt
3 T cider or wine vinegar
6 T lightly salted butter or margarine
1/2 t paprika
Lemon wedges or halves

Cut each block of fillets into 12 equal chunks, each about 1-1/4 inches square. In a medium-sized saucepan bring water, vinegar and salt to a boil over moderately high heat. Add fish chunks, reduce heat to moderate and simmer 15 - 20 minutes, until fish is opaque in center. Choose a broiler proof skillet or dish large enough to hold the fish in a single layer and melt the butter in it. Remove fish from liquid with a slotted spoon and add to butter; sprinkle fish with paprika and spoon butter over it. Broil 3 to 5 inches from heat source for about 4 minutes, spooning butter over fish once. Garnish with lemons. Serve with Rice, Peas and Apple Fritters.

Labor Day Picnic

2007-08-26T16:28:00.000-07:00

Barbecued Ribs
Serves: 10-12
*******************************************************
7 1/2 to 9 lbs pork spareribs, cut into 2 - 3 rib pieces
3/4 c water, divided
Barbecue Sauce

Arrange one-third of ribs at a time in single layer in 12 x 8 inch baking dish or 3 qt casserole, overlapping slightly as needed. Add 1/4 c water; cover tightly with plastic wrap. Microwave at High 5 minutes. Reduce power to 50%. Microwave, covered, 15 to 20 minutes, turning ribs over once. Drain. Repeat twice with remaining ribs. Place on grill over hot charcoal. Cook until fork tender, basting with barbecue sauce.

Corn on the Cob
Serves: 10-12
*******************************************************
10 to 12 ears corn in husk

Arrange 4 unhusked ears of corn on oven floor with space between. No preparation is needed. Microwave 10 to 17 min. turn over and rearrange every 4 minutes. Let stand 5 minutes. Husk corn after standing. Using paper napkin, hold corn with tip pointing down. Pull back leaves carefully to avoid steam. Grasp silk in other hand and pull sharply.

Easy Baked Beans
Serves: 6
*******************************************************
4 slices bacon
1/2 c chopped onion
2-16 oz. cans pork and beans
2 T packed brown sugar
2 T ketchup
1 T Worcestershire sauce
1 T prepared mustard

Place bacon in a 1 1/2 qt. Casserole. Cover with paper toweling. Micro-cook till crisp, 3 1/2 to 4 min. Remove bacon, drain. Reserve about 3 T drippings in casserole. Crumble bacon and set aside.

Micro-cook chopped onion in reserved drippings till tender, 2 min. Stir in pork and beans, brown sugar, ketchup, Worcestershire sauce, and prepared mustard. Cook, uncovered, till bubbly, about 10 min. Stir twice. Top with bacon.

Cole Slaw
Serves: 6-8
*******************************************************
Combine the following:

1/3 c Hellman's Mayonnaise
1 T vinegar
2 t sugar
1/2 t salt
1/2 t celery seed
3 c cabbage, shredded

Frozen Cucumber Pickles
Serves 6-8
*******************************************************
4 c cucumbers, sliced or diced
2 c onions
4 t salt
1 c sugar
1/2 c vinegar
1 t dill seed

Cut up cucumbers and onions in plastic bowl. Sprinkle with salt. Add cold water to cover. Let sit 2 hours, stirring 2 or 3 times. Drain off water. Do not rinse. Return to bowl and add sugar, vinegar and dill seed. Let set 30 or 40 minutes. Pack in jars. Seal tight and freeze. Makes 2 pints.

Apple Cake
Serves: 10-12
*******************************************************
1 1/2 c flour
1 1/4 c packed brown sugar
1 1/2 t baking powder
1 1/2 t ground cinnamon
1 t baking soda
1/4 t ground nutmeg
1/4 t ground cloves
2 c peeled, finely shredded apple
3/4 c vegetable oil
4 eggs
1/4 c finely chopped nuts
Honey Frosting

Place all ingredients except Honey Frosting in large bowl. Blend at low speed, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Divide batter between two 8 x 8 in. baking dishes.

Place one dish at a time on inverted saucer in oven. Microwave at 50% 6 minutes. Increase power to High. Microwave 1 to 4 minutes. Or until top springs back when touched lightly. Let stand directly on counter 5 to 10 minutes. Cool and frost.

Honey Frosting
Serves: 10-12
*******************************************************
1/2 c packed brown sugar
1/2 c margarine
1/2 c honey
4 c powdered sugar
2 t vanilla
1 to 2 T milk

In medium bowl combine brown sugar, butter and honey, Microwave at High 2 to 3 minutes, or until boiling, stirring after half the time. Boil 30 seconds longer. Stir in powdered sugar and vanilla. Add milk, 1 T at a time, beating until smooth and of spreading consistency. Cool before serving.

Welcome Back To School Bag

2007-08-26T16:17:00.000-07:00

Place all of the items in a brown paper bag with an apple stamped on the front.
Fold down the top and punch two holes then tie them with a ribbon.
Include this note: This is your reminder bag.
The HUG (Hershey's candy) is to remind you that everyone needs a hug from time to time even your
Mom & Dad. If you need one, please let the teacher know.
The SMARTIE is to remind you that everyone in our class will be learning a lot
and getting smarter everyday.
The LIFE SAVER is to remind you that you can go to any adult in your school
if you need someone to help you.
The TISSUE is to remind you to dry the tears of a friend if they need it.
The ERASER is to remind you that we all make mistakes and it is okay.
The STARBURST (candy) is to remind you that each student in your classroom is a star.
The SOCCER STICKER is most important.
It reminds us to stick together and work as a team to reach our goal.
Hope this helps. ------------Love, Mom & Dad

Two moons on 27th August 2007

2007-08-08T18:19:00.000-07:00

27th August; the day the Whole World is waiting for ......

Planet Mars will be the brightest in the night sky starting August.

It will look as large as the full moon to the naked eye. This will cultivate on Aug. 27 when Mars comes within 34.65 Million miles of earth. Be sure to watch the sky on Aug. 27 12:30 am. It will look like the earth has 2 moons. The next time Mars may come this close is in 2287.

August 18 is National Homeless Animals Day

2007-08-08T18:05:00.001-07:00

SIMPLE SUMMER RECIPES to CELEBRATE SUMMER

2007-08-08T18:01:00.000-07:00

Whamburgers

Blend bottled barbecue sauce with lightly seasoned ground beef. Shape into patties. Place on grill about 5 inches from coals. Grill on one side; turn. Spoon additional barbecue sauce over patties and grill until done. Serve on hot toasted buttered buns with additional heated barbecue sauce and assorted relishes. Serves: 8

Crunchy Peanut Chicken

1/3 c all-purpose flour
1/2 t salt
1/4 t pepper
1-3 lb. broiler-fryer chicken, cut in pieces
1 egg
2 T milk
1 c finely chopped dry roasted peanuts
1/2 c butter, melted

Combine flour, salt and pepper; coat chicken pieces evenly. Beat egg and milk together. Dip chicken in egg mixture, then coat with peanuts. Put pieces skin-side up in a 13 x 9x 2 inch baking pan. Pour butter over chicken. Bake at 400 degrees 1 hour, or until chicken is tender. Remove from oven. Cool slightly at room temperature; refrigerate.

Mock Crab Cakes

2 1/2 c shredded zucchini
1 egg, lightly beaten
2 T chopped onion
1 T butter, melted
1 t prepared mustard
3/4 t Old Bay seasoning
1 c seasoned bread crumbs
2 T vegetable oil

In a bowl, combine the zucchini, egg, onion, butter, mustard and Old bay seasoning; mix well. Shape into five patties; coat with breadcrumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels. Serves 5

Grilled Summer Squash

1 lb. Yellow squash or zucchini
1 t olive oil
2 T fresh lemon juice or herb vinegar
salt and pepper to season
1 t fresh rosemary -- chopped

Cut the squash in half lengthwise. Brush with a mixture of oil, fresh lemon juice and rosemary. Season with salt and pepper. Grill over medium-hot coals, 4 to 6 inches from the heat, for 15 to 20 minutes, turning every few minutes. Cook until tender. Serves: 8

Broccoli Waldorf Salad

6 c broccoli florets
1 large red apple, chopped
1/2 c raisins
1/4 c chopped pecans
1/2 c prepared coleslaw dressing

In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Serves 10

Just in Case Fruit Salad

a can of fruit cocktail drained -- save a little juice for after
a container of cool whip
a small bag of mini marshmallows
bananas sliced

mix all together -- if it looks a little dry add some fruit cocktail juice -- a little bit at a time to your own liking (you don't want it watery!) you can add coconut angel flakes too if desired. Serves 8-10

Switchel

1 c boiling water
1 T honey
1 T herb vinegar (made with apple-cider vinegar)

Fill a cup with boiling water to dissolve the honey. Serve hot or iced for a low-calorie, winelike drink. In days of yore, this energy refresher was drunk as a thirst quencher. It also acts as a diuretic, and its potassium gives added energy. Serves: 1

No Bake Bumblebee Cookies

1 c peanut butter
2 T honey
2/3 c nonfat dry milk
6 T crushed Cheerios
4 T sesame seeds
unsweetened cocoa
sliced almonds
tray lined with wax paper

In large bowl, mix peanut butter and honey. Stir in nonfat dry milk, sesame seeds, and crushed cereal. Mix well. Mold one teaspoonful of dough into oval shape for each bee body. Place on tray. Repeat until all dough is used. Dip toothpick into cocoa powder and spread gently across the top of the bee bodies to make stripes. Place sliced almonds in the sides for wings. Refrigerate for 30 minutes. Makes about 40 bees.

Homemade Strawberry Ice Cream

1 envelope unflavored gelatin
1/4 c water
3/4 c sugar
3 c crushed fresh strawberries
1/4 t salt
1 c heavy cream

In cup, combine water and gelatin; set aside 3 minutes to soften. Place cup in pan of very hot water, or microwave, until gelatin dissolves. In a large bowl combine gelatin mixture with strawberries, sugar and salt. Refrigerate until well chilled.

Meanwhile, beat cream until soft peaks form. Fold strawberry mixture into cream and freeze in electric ice cream freezer following manufacturer's directions. Or, freeze in roasting pan; once frozen, cut into cubes and whip with electric mixer. Pack in freezer container and allow to ripen for several hours before serving. This easy recipe could be frozen in a baking pan and beaten with an electric mixer if an electric ice-cream freezer is not available. Makes about 2 quarts

Celebrate Pioneer Day

2007-07-14T17:07:00.000-07:00

Every year Pioneer Day is celebrated on the 24th of July. Here is a very
simple craft that kids can make to celebrate Pioneer Day. Click on the Title.

Independence Day

2007-06-24T10:14:00.000-07:00

In July of 1776, bells rang out over Philadelphia signaling the approval of Declaration of Independence by the Continental Congress.

Betsy Ross would often tell her children, grandchildren and friends of the fateful day in May, 1776 when a secret committee from the Continental Congress asked her to sew the first flag.

In June of 1776, in anticipation of a vote for independence, the Continental Congress appointed a committee to compose a document declaring the colonies' independence from Britain. That committee then delegated the task to Thomas Jefferson, who wrote the first draft of the Declaration of Independence in Congressionally imposed secrecy.

THE NATIONAL ANTHEM

2007-06-24T10:11:00.001-07:00

The National Anthem of the United States of America, written by Francis Scott Key, is a song that stirs emotion in many a citizen.

THE STAR SPANGLED BANNER
By Francis Scott Key

Oh, say can you see by the dawn's early light
What so proudly we hailed at the twilight's last gleaming?
Whose broad stripes and bright stars thru the perilous fight,
O'er the ramparts we watched were so gallantly streaming?
And the rocket's red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.
Oh, say does that star-spangled banner yet wave
O'er the land of the free and the home of the brave?

On the shore, dimly seen through the mists of the deep,
Where the foe's haughty host in dread silence reposes,
What is that which the breeze, o'er the towering steep,
As it fitfully blows, half conceals, half discloses?
Now it catches the gleam of the morning's first beam,
In full glory reflected now shines in the stream:
'Tis the star-spangled banner! Oh long may it wave
O'er the land of the free and the home of the brave!

And where is that band who so vauntingly swore
That the havoc of war and the battle's confusion,
A home and a country should leave us no more!
Their blood has washed out their foul footsteps' pollution.
No refuge could save the hireling and slave
From the terror of flight, or the gloom of the grave:
And the star-spangled banner in triumph doth wave
O'er the land of the free and the home of the brave!

Oh! thus be it ever, when freemen shall stand
Between their loved home and the war's desolation!
Blest with victory and peace, may the heav'n rescued land
Praise the Power that hath made and preserved us a nation.
Then conquer we must, when our cause it is just,
And this be our motto: "In God is our trust."
And the star-spangled banner in triumph shall wave
O'er the land of the free and the home of the brave!

The Statue of Liberty!!

2007-06-24T10:09:00.000-07:00

The Statue of Liberty National Monument officially celebrated her 100th birthday on October 28, 1986. The people of France gave the Statue to the people of the United States over one hundred years ago in recognition of the friendship established during the American Revolution. Over the years, the Statue of Liberty has grown to include freedom and democracy as well as this international friendship.

The giant sculpture, designed by the French sculptor Frederick Auguste Bartholdi, was given by France to the United States to commemorate the centennial of US independence and Bartholdi`s intention was to honor the idea of liberty.

Many people believed Charlotte Bartholdi (1801-1891) was the model for the statue. Others thought it was based on her son's early drawings for a never-commissioned statue in Egypt. The sculptor's true inspiration for his masterpiece remains a mystery.

Bartholdi began his career as a painter, but it was as a sculptor that he was to express his true spirit and gain his greatest fame. His first commission for a public monument came to him at the young age of 18. It was for a statue of one of Colmar's native sons, General Jean Rapp, one of Napoleon Bonaparte's generals. Even at 18, Bartholdi loved bigness. The statue of the general was 12 feet tall and was removed from Bartholdi's studio with only one inch to spare. The statue established his reputation as a sculptor of note and led to commissions for similar oversized patriotic works.

A man of his time, Bartholdi wasn't alone in his passion for art on a grand scale. During the 19th century, large-scale public monuments were an especially popular art form. It was an age of ostentation, largely inspired by classical Greek and Roman civilizations. Most monuments reflected either the dress or architecture of these ancient times, so the artistic style of the 19th century came to be known as neoclassical.

However, it was a trip to Egypt that was to shift his artistic perspective from simply grand to colossal. The overwhelming size and mysterious majesty of the Pyramids and the Sphinx were awesome to the enthusiastic young Bartholdi. He wrote, "Their kindly and impassive glance seems to ignore the present and to be fixed upon an unlimited future."

While visiting Egypt, Bartholdi met a fellow Frenchman with ideas as big as his own who was to become his friend for life. Count Ferdinand-Marie de Lesseps dreamed of piercing the desert with a canal that would run from the Mediterranean to the Red Sea. While others first laughed at de Lesseps, Bartholdi was inspired by the magnitude of the idea. As a sculptor, he envisioned a giant lighthouse standing at the entrance to de Lesseps's canal. It would be patterned after the Roman goddess Libertas, and twice the size of the Sphinx.

Facts About Miss Liberty!
* Actual Title of Statue: "Liberty Enlightening the World"
* Date Construction of the Statue began in France: 1875
* Date of Final Assembly of statue & pedestal: 1886
* The Statue of Liberty is a 225-ton, steel-reinforced copper female figure, 152 ft. in height, facing the ocean from Liberty Island in New York Harbor. The right hand holds aloft a torch, and the left hand carries a tablet upon, which is inscribed: "July IV MDCCLXXVI."

Our Country; Our Patriotic Herbs

2007-06-24T10:07:00.000-07:00

Every country has its own way of celebrating and honoring their patriots, their independence, the bravery of their soldiers, and the remembrance of the sacrifices made for the good of all. What more beautiful way to remember than using herbs and flowers with their symbolic meanings to enhance these celebrations? Although the United States is a young country in comparison to many, we have evolved our own ways of celebrating and honoring. For instance, at the Philadelphia Centennial Exposition in 1876 the peony was used to symbolize the American Spirit, ambition and determination to adapt and thrive. Our neighbors, the Canadians, celebrate the Maple as their national emblem especially on July 1st, Canada Day. The emblem itself, although not an exact representation of any one species, is a composite leaf of two of the most common maples in Canada: the sugar maple and the red maple. The maple also symbolizes reserve and familial love in the language of herbs. Canadians sing this patriotic anthem to honor their country and the queen.
The maple leaf our emblem dear
The maple leaf forever,
God save our Queen, and heaven bless
The maple leaf forever.

In the United States we can celebrate the 4th of July by using thyme, which symbolizes the courage and bravery of our fight for Independence. With nasturtiums we celebrate our patriotism and white carnations our democracy. The California laurel symbolizes perseverance and glory in the language of herbs. We place rosemary on the graves of soldiers' honoring their brave deeds with remembrance, fidelity, and devotion. Every year on Memorial Day we wear red poppies or place wreaths of them on soldiers' graves remembering and honoring their ultimate sacrifice made for our country. The symbol of red poppies came from the First World War and the red red fields of poppies that covered Flanders Fields in Belgium where many of our soldiers lost their lives. The red also symbolizes the blood they shed. The poet, John McCrae, immortalized the red poppies symbolism in his 1915 poem, In Flanders Fields.

Part of our rich history and folklore surrounds the story of, John Chapman, born in 1774, a true patriot known as 'Johnny Appleseed.' He was a very eccentric nurseryman, whose life avocation was to raise, plant and distribute apple trees. They say that he gave the trees away, but he actually charged a "flip penny bit" (six cents) for a sapling or sold them for uncollected promissory notes or accepted used clothing as payment. When poor farmers couldn't pay, he gave away his trees.
"Johnny Appleseed" collected the seeds for his trees from cider presses in Pennsylvania and transported them westward by carrying them on his back, horseback and canoe. He is attributed to planting over 35 orchards alone in Ohio, Indiana, and Illinois. Although "Johnny Appleseed" had an uncouth appearance and wore odd clothes, he was a gregarious and generous man who was friendly with the Native Americans and knowledgeable of herbal medicine. After years of wandering and spreading his wealth, his beloved apple trees, he finally died of exposure in Indiana in 1845. The words on his gravestone say it all, "He lived for others."

The Paper Birch was a potent tree and herb used by both Native Americans and early American colonists not only for fashioning strong, light, bark canoes, but as a treatment for many maladies and conditions. One of its most important uses was its effective treatment for skin problems, including eruptions, scurvy, and burns. Decoctions of the leaves healed raw, sore throats, calmed irritations of the stomach and intestines, and reduced fevers. It was also used for kidney and bladder problems. This tree was so valuable to those who explored and settled this great country that it must be named a patriotic herb. The birch is also a singularly beautiful tree and has been designated as the National Memorial Tree for Mothers, and one located in Arlington National Cemetery in Virginia has been named the National Mothers' Tree.

New Jersey Tea didn't become famous until after the Boston Tea Party, which occurred on the night of December 16, 1773. Also in December of that year, an English ship named the Greyhound sailed into Greenwich, New Jersey, and offloaded tea, which was stored in a sympathetic Tory, Sam Bowen's basement. Somehow the secret leaked out and the patriots responded on the night of December 22, 1773 when forty young American revolutionaries disguised as Indians stormed Bowen's cellar and burned the tea. The revolutionaries were placed on trial but no one would convict them because patriotic fervor was so high. So it was after the Boston and New Jersey Tea Parties that English tea was patriotically boycotted. The settlers followed the example of the Native Americans and started brewing tea with the dried leaves of a local scrub, called 'pong-pong' by the Indians and New Jersey Tea by the settlers. Although many herbs were brewed as a substitute for English tea, New Jersey tea became the best-known tea alternative of all Native American plants.

Most of our American Elm died, decimated by the fatal Dutch-elm disease, but at one time this stately tree filled our northeastern countryside. Early settlers in New England, after a long winter, found the leaves of the elm a quick source of nourishment, relieving hunger. What more appropriate than the tree under which George Washington officially took command of the Continental Army on July 3, 1775, was an elm.

The strong White Oak became renowned in American legend and history for its timber, which was used for constructing barrels, barns, bridges, buildings, and the decks and keels of ships. In Hartford, Connecticut, The Charter Oak became famous when in 1687 King James II of England tried to unit all the New England colonies under one government. Connecticut's Governor Andros tried to coerce dissidents to turn over their charter and nearly succeeded, but for a patriotic thief, who stole the charter from under their eyes and hid it in the oak. The Mercer Oak in Princeton, New Jersey, is the tree from which General Mercer, though mortally wounded, bravely directed his troops during the Revolutionary War and then died.

During the Revolutionary War feeding our soldiers was a challenge and many foods seasoned with herbs and spices were created or became popular because of it. Our origins showed themselves in a rich diversity of foods that have become symbols of our patriotic fight for freedom.

The Pennsylvania Dutch, renowned for their colonial cooking, invented Pepper Pot Soup to feed the Continental Army. New Jersey had become famous for a sauce made with wild cranberries, created for the whalers to prevent scurvy, helped save the Continental Army.

Gingerbread was hard and would keep for years and became a staple for American soldiers. At the onslaught of the Revolutionary War, the British Army exported our entire rice crop to England, leaving no seeds for future crops. Thomas Jefferson smuggled rice seed from Italy to allow South Carolina to produce the rice they loved so much.

Andrew Jackson, during the war of 1812, led Tennessee backwoodsmen and frontiersmen. They were so impressed with his stamina and courage that they dubbed him 'Old Hickory', after the strong hickory tree, which symbolizes glory in the language of herbs. Voters would show support for 'Old Hickory', during his 1828 election campaign, by erecting hickory posts on their property.

President Reagan signed a proclamation on November 20, 1986 making the Rose our National Floral Emblem. It's not surprising, considering our heritage, that England's national floral emblem is also the rose. Four states adopted the rose as their floral emblem: New York, Georgia, Iowa and North Dakota. The wild rose was engraved on the "silver service" presented to the battleship USS Iowa. Roses symbolize success, which embodies our country like no other in the world.

An so, we in this country have hewn our own history, legends and folklore using herbs to honoring our patriots, our independence, the bravery of our soldiers, and the remembrance of the sacrifices made making this great country what it is today. With nasturtiums we celebrate our patriotism and white carnations our democracy.

Celebrate America's Birthday

2007-06-24T10:06:00.001-07:00

Let's Celebrate America's birthday with an old fashion everyone pitches in kind of party. You know the kind that emphasizes fuss free entertaining-leaving everyone free to enjoy the holiday to the fullest.

To get in the mood, decorate the party area with red, white and blue Christmas lights, streamers and balloons.

Here are some fun activities to round out your 4th of July celebration:

1. Have all guests share what they like about America and what they would change.

2. Let the kids parade to marching band music.

3. Have a patriotic sing-a-long. Sing America the Beautiful, It's A grand Old Flag, God Bless America and others.

4. Play volleyball, croquet, horseshoes, lawn darts, badminton, baseball, kickball etc.

5. Spread blankets on the floor and watch the video Independence Day while you eat.

Fourth of July Picnic

2007-06-24T09:54:00.000-07:00

Fried Chicken

1 c flour
1/2 c fine dry breadcrumbs
1 t salt
1 t paprika
1/4 t pepper
3 lbs. chicken pieces
vegetable oil or shortening for frying

Combine flour, breadcrumbs, salt, pepper and paprika in a plastic bag. Add 2 or 3 pieces of chicken at a time and shake to coat. Place chicken pieces in a heavy skillet in 1/2" of hot oil. Turn with tongs to brown evenly, 15 to 20 minutes. When lightly browned, add 3 tablespoons of water; cover and cook over low heat 45 to 60 minutes or until tender. Uncover for the last 10 to 15 minutes of cooking to re-crisp the chicken. Serving Size: 4

Oven Fried Chicken

3/4 c buttermilk
3-lbs. skinless chicken breasts
3/4 c corn flake crumbs
2 t paprika
1/2 t ground black pepper
1/8 t cayenne pepper
1 t salt

Preheat the oven to 400 degrees. Coat a shallow metal baking or roasting pan with nonstick cooking spray. Set aside. Pour the buttermilk into a shallow bowl. Add the chicken, turning to coat. Refrigerate for at least 15 minutes, turning occasionally.

On a plate, combine the corn flake crumbs, paprika, salt, black pepper and red pepper. One at a time, dip each side of the chicken into the corn flake mixture, pressing firmly to coat. Stir the corn flake mixture occasionally with a fork to keep the seasonings evenly mixed. Place the chicken in the prepared pan.

Spray the chicken with the nonstick cooking spray. Bake, turning the pieces once, for 40 to 45 minutes or until the chicken is crisp, golden brown and the juices run clear when pricked with a sharp knife. Serving Size : 4

NOTES : Can use chicken legs or thighs or a combination.

Ham Surprise Sandwiches

2 eggs, hard-boiled
16 oz. ham -- shredded
16 oz. Swiss cheese -- grated
1 stalk celery -- finely chopped
mustard and mayonnaise -- to taste
2 pkgs Pillsbury Refrigerated Crescent Rolls

Mix the filling ingredients together. Take 2 crescent roll triangles and pinch together the front and back. Put the filling in the middle (not too much) and fold over, tucking in the ends. Place on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes. Delicious hot or cold.
Serving Size: 8

All American Potato Salad

2 1/2 lbs small boiling potatoes
3 T cider vinegar, or to taste
5 hard-boiled large eggs
1/8 c mayonnaise
2 T Dijon mustard
1/2 c chopped sweet onion
3 large celery ribs

Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature.
Serves: 6

Lite Potato Salad

6 medium potatoes
1 c fat-free mayonnaise
1 T white vinegar
1 T brown mustard
1/2 t salt
1/4 t ground black pepper
2 ribs celery -- chopped
1 small onion -- chopped
2 eggs, hard-boiled -- chopped
3 egg whites -- hard-boiled (discard the yokes)

Put the potatoes in a large saucepan and cover them with water. Bring to a boil over high heat. Reduce the heat to low. Simmer for 30-35 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and allow to cool until safe to handle. Peel the potatoes and cut them into 1-inch cubes.

In a large bowl, combine the mayonnaise, vinegar, mustard, salt and pepper. Stir to mix well. Add the potatoes, celery, onion, eggs and egg whites. Stir to mix well. Cover and refrigerate at least 4 hours to blend the flavors before serving.
Serving Size: 12

Sour Cream Potato Salad

3 c potatoes
2 eggs, hard-boiled -- chopped
1/2 c chopped celery
1 c sour cream
1/3 c sweet pickles -- chopped
2 t salt
1/3 c chopped onion
1/2 c pimiento -- chopped
1 T vinegar
1 T prepared mustard
1/2 t pepper

Cook potatoes and put in the refrigerator until cold. Cut into small pieces. Combine the potatoes with all the other ingredients and chill before serving.
Serving Size: 8

New England Coleslaw

1 c mayonnaise
1/2 c white wine vinegar
1 T Dijon mustard
2 t sugar
1 T caraway seed
salt and pepper -- to taste
8 c cabbage -- finely sliced
1 c grated carrots
1 c onion -- finely sliced

Combine the mayonnaise, vinegar, mustard, sugar and caraway seeds. Season with salt and pepper.

Put the cabbage, carrots and onions in a large bowl. Add the dressing to the vegetables and mix well. Taste for seasoning. Cover and refrigerate 1-2 hours. The cabbage will become more tender the longer it marinates. Serving Size: 8

NOTES: Use a mixture of green and red cabbage.

Fat Free Coleslaw

1/4 c fat-free mayonnaise
2 T white wine vinegar
1 T sugar
2 t Dijon mustard
1/2 head cabbage -- shredded
1/8 t salt
1/2 small red onion -- finely chopped

In a large bowl, combine the mayonnaise, vinegar, sugar, mustard and salt. Stir to mix thoroughly.

Add the cabbage and onion. Stir to mix well. Cover tightly and refrigerate for at least 4 hours to blend the flavors before serving. Serving Size: 4

Broccoli and Cauliflower Salad

1/2 c mayonnaise
1/4 c oil
1/3 c sugar
3 T balsamic vinegar
1 small cauliflower, head
1 small broccoli -- head
1 red onion
1 c mozzarella cheese
1 c cheddar cheese
1 c bacon bits

Mix mayonnaise, oil, sugar and vinegar together and let stand for 1 hour. Cut up the cauliflower, broccoli, onion and cheeses. Mix together with the bacon bits. Pour the mayonnaise over the cut up vegetables.
Serving Size: 6

Fruit Salad

pineapple slices
orange slices
sliced bananas
grapes
honeydew melon balls
strawberries
blueberries
watermelon balls

Cut a seedless watermelon in half. Using a melon baller, scoop out the inside of one half of the watermelon. Fill the empty watermelon shell with the fruit.

LEMON HONEY DRESSING

1/3 c frozen lemonade or limeade concentrate -- undiluted and thawed
1/3 c honey
1/3 c salad oil
1 t celery seeds

Mix the ingredients for the Lemon Honey Dressing in a small bowl. Beat thoroughly. Makes 1 cup.

Pour the dressing over the fruit and mix gently. Chill.

NOTES : To prevent the banana slices from darkening, dip them in lemon juice. The amount of fruit and dressing depends on the size of the watermelon shell.

Strawberry Pretzel Salad

1 stick butter, melted
1 c pretzels, crushed
3 T sugar
1 c pecans, crushed
1-8 oz cream cheese, softened
1-8 oz non-dairy whipped topping
1 c powdered sugar
1-6 oz pkg strawberry gelatin
1-16 oz. pkg frozen strawberries
2 c hot water

Combine melted butter, pretzels, sugar, and pecans. Pat into bottom of 13x9x2-inch pan. Bake at 350 degrees for 10 minutes; cool. Beat together cream cheese, whipped topping, and powdered sugar. Spread on top of pretzel mixture. Refrigerate 30 minutes, or until completely chilled. Dissolve gelatin in boiling water. Add strawberries; stir until gelatin begins to thicken and cool. Poor over cream cheese mixture. Refrigerate, covered, until firm. Before serving, top with additional whipped topping, if desired. Serves: 12-15

Note: Prepare the night before or the day of serving so the pretzel layer will remain crisp. When not using nuts, use 2 cups of pretzels.

Skyrocket Ice Pops

red juice (red raspberry, cherry, cranberry)
red string licorice for fuse
blue juice (blue Kool Aid, Gatorade, blue raspberry) white
3 oz. paper cups
juice (lemonade, coconut juice drink)
Popsicle Sticks

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm slushy. Remove from freezer and poke a Popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours. Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy. Remove from freezer and insert a 2 or 3-inch string of licorice into each Popsicle. Freeze until hard. Peel off paper cups to serve.

Low Fat Double Chocolate Fudge Brownies

1 1/2 c flour
1/2 c unsweetened cocoa powder
1 1/2 c sugar
1/8 t baking powder
1/3 c chocolate syrup
1/2 t salt
1/3 c light corn syrup
2/3 c plain nonfat yogurt
2 egg whites
1/4 c skim milk
2 t vanilla extract

ICING

2 c powdered sugar
1 1/2 T unsweetened cocoa powder
pinch of salt
1/4 c skim milk
butter flavored cooking spray
1 t vanilla extract

Preheat oven to 300 degrees. Spray a 13x9-inch pan with cooking spray and wipe with a paper towel to absorb the excess. Dust the pan with flour and shake out the excess. In a large bowl, combine flour, cocoa, sugar, baking powder and salt. To the dry mixture, add the chocolate syrup, corn syrup, yogurt, egg whites, skim milk and vanilla and mix well. Pour the batter into the pan evenly. Bake for 30 minutes. Cool for 10 minutes.

In a medium-sized bowl, mix together the powdered sugar, cocoa, salt, milk and vanilla. Spread the icing evenly over the warm brownies. Cool completely, then cut into squares. Serving Size: 15

Here's a neat idea for ice-cream: Slice a watermelon in half. Scoop out the flesh. (Serve it with a fruit salad). Fill the empty shell with raspberry sherbet and smooth it down. Stick chocolate chips in 2 rows along each side to resemble seeds. Freeze until serving time.

Fourth Of July Punch

In an ice cube tray, pour red fruit-flavored drinks (Kool-Aid) into some cubes and blue-colored fruit-flavored drinks into the remaining cubes. Freeze, then serve with seltzer or clear soda in a clear tumbler. As the cubes melt, they'll release colored swirls into the soda.

Desserts for the Fourth

2007-06-24T09:49:00.000-07:00

FUN AMERICAN FLAG CAKE

1 c boiling water
margarine
1/2 c cold water
flour
1 c blueberries, washed
1 c miniature marshmallows
1 pint strawberries, washed and sliced
1 package (4-serving size) JELL-O brand gelatin, any red flavor
3 1/2 c (8-oz. container) Cool Whip brand whipped topping, thawed
1 package (2-layer size) white cake mix (plus ingredients from boxed mix)

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes. With large fork, make holes in cake about every 1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.) Chill cake in refrigerator 3 to 4 hours. Cover a large baking sheet or cutting board (larger than the 9x13 pan) with aluminum foil. Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert. Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.

RED WHITE and BLUE TRIFLE DESSERT

2 packets of vanilla custard or pudding mix
1 Angel Food cake mix
2 lbs. mix of fresh strawberries (sliced), raspberries and blueberries
1/3 c sugar
1 1/2 c whipped cream topping
1/3 c sherry (optional)
additional fresh fruit for garnish

Prepare cake according to directions on package and let cool completely. Prepare custard or pudding mix according to package instructions and let cool completely. Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. To assemble...Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time and scoop out servings with a large spoon to get some of each ingredient. Yield: 10-12 Servings

TRIPLE THE FLAVOR

You can create your own favorite trifle by substituting any of these 3 main ingredients...

Low Fat: (yes) angel food cake, fat free pudding and low fat whipped topping
Black Forest Trifle: Chocolate Cake, Cherry Pie Filling and Custard
Tropical Fruit Trifle: Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut
Peaches & Cream Trifle: Angel Food Cake, Sliced Peaches with optional Peach Schnapps

Snacks for 4th of July Festivities

2007-06-24T09:41:00.000-07:00

Firecracker Mix

1/4 c Worcestershire sauce
1 1/2 t salt
4 T margarine or butter, melted
2 T brown sugar
8 c popped corn
4 c corn cereal squares
3 c pretzel sticks
1/2 t cayenne pepper, optional

Mix together Worcestershire, margarine, brown sugar, salt and cayenne pepper. Place popped corn, corn cereal squares and pretzel sticks in 6-quart slow cooker. Pour Worcestershire sauce, softened margarine, brown sugar, salt and cayenne mixture over all and mix thoroughly. Cook on low for 2 to 3 hours. Remove lid for 1 more hour. Pour mixture onto wax paper and allow to cool. Store in storage bags or containers. The mix may be made up to one week in advance. Serves: 12-15

Stars and Stripes Munch Mix

1-14 oz bag potato chips
1-7 oz bag stick pretzels
1-3.25 oz can macadamia nuts
3 T butter
1 T peanut butter
2 t ground cinnamon
1 t sesame oil

Preheat oven at 350°F. In a large pan, mix potato chips, pretzels and macadamia nuts together. Over low heat, melt butter, sesame oil, peanut butter and cinnamon. Stir well. When completely mixed and melted, drizzle over potato chip mixture. Bake for 10 minutes.

Fourth of July "Popcorn Cookies"

3 c popped popcorn, unsalted
2 egg whites
1/4 c sugar
1 t vanilla
1/4 t cinnamon
1/3 c unsweetened shredded coconut

One cup at a time, blend popped popcorn in blender at low speed, until finely ground to about 1-1/2 cups. In medium bowl, beat egg whites on high speed. At a lower speed, add sugar gradually until egg whites are glossy and stiff. Beat in salt, vanilla and cinnamon. Gently fold in the ground popcorn and coconut. Place in rounded tablespoons onto greased cookie sheet. Bake at 325° for 10 to 12 minutes or until lightly browned. Makes 2 dozen cookies

Patriotic Chip Peanut Champs

2 sticks butter or margarine
1/4 c cola
2 eggs
1 1/2 c sugar
1/2 c brown sugar
2 t vanilla
1 t baking soda
3 c flour
2 c salted peanuts
11/2 c crushed potato chips

Preheat oven to 350°F. Combine first seven ingredients and cream well. Add flour gradually and beat well. Fold in potato chips and peanuts. Spoon a teaspoon size of batter onto cookie sheet. Bake 10-15 minutes or until lightly browned. Remove to wire rack to cool. Makes 6 dozen cookies

Fourth of July Crafts

2007-06-24T09:40:00.000-07:00

July 4th Poop Poem

2007-06-24T09:39:00.000-07:00

M&M's have red, white, and blue out for the holiday, take some and add to a baggie, then attach this cute poem:) These are fun to pass out at a party.

4th of July
It's the birthday of the Red White & Blue
I have a special gift for you!
With a flash and a Bang
and smoke that goes poof!
Here's your bag of
firecracker poop!

Summer Solstice is World Peace & Prayer Day

2007-06-18T11:10:00.000-07:00

June 21 - Pray for peace and healing for the world, during Summer Solstice. Check for activities at Sacred Sites in your area. Click on title for more information.

Summer Picnic

2007-06-18T11:07:00.000-07:00

Chicken w/Tangy Barbecue Sauce

1 1/2 c ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
1 clove minced garlic
Dash cayenne pepper
1/2 t dry mustard
Fresh cracked black pepper to taste

In medium saucepan, whisk together all ingredients and bring just to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Serve over grilled or baked chicken.

Easy Baked Beans

Simply use canned baked beans and add any of the following ingredients, chopped onion, chopped peppers, catsup, maple syrup or brown sugar, relish, mustard, chili peppers, crushed pineapple, cooked diced ham or cooked ground beef. Place beans and desired ingredients into crock-pot and slow cook for an hour or two.

Cole Slaw

Thinly slice or shred green and purple cabbage and two peeled carrots, and toss with bottled cole slaw dressing or make your own. Mix 1 cup mayonnaise, 1 cup vinegar, 1 teaspoon celery seed and 1 teaspoon black pepper until smooth and toss with cabbage mixture.

Spicy Potato Wedges

Slice scrubbed potatoes into wedges, spray with oil and sprinkle with cayenne pepper and bake for 30 minutes.

Mexican Corn

Dice green onions and one red pepper and add to frozen or canned corn and cook as directed.

Mini Corn Muffins

For a down home flavor, add some of the Mexican corn to muffin mix and bake.

Peanut Butter Blossom Cookies

Roll prepared cookie dough into 2-inch balls and coat with sugar. Place balls on cookie sheet and press with fork and bake. With 2-5 minutes baking time left, remove from oven. Firmly press one chocolate kiss into center of each cookie and return to oven for remainder.

Fresh Fruit Dip

1/2 c mayonnaise
1/2 c sour cream
1/3 c orange marmalade
1 T milk

In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate until serving. Serve with fruit. Especially good with fresh strawberries and green grapes. Yield 1-1/3 cups.

Wallet Cards for Dad

2007-06-13T16:47:00.001-07:00

Trace a credit card shape onto a heavy piece of paper. Use recent photos of dad and the kids. They have to be small since this is credit card size. Cut the photos and arrange on the card. When you are satisfied with the arrangement, paste them on. Add a special touch - apply lipstick to your lips and kiss the corner or center of the card for a special kiss to Daddy. Laminate the card for durability.

Here is a good poem to add to the back of the card:

My Dad

My Dad is a person
who is loving and kind,
And often he knows
what I have on my mind.
He is someone who listens,
suggests, and defends.
My Dad is one
of my very best friends!
He's proud of my triumphs,
but when things go wrong,

My Dad can be patient
and helpful and strong.
In all that I do,
my Dad's love plays a part.
There's always a place for him
deep in my heart.
And each year that passes,
I'm even more glad,
more grateful and proud
just to call him my Dad!

HOMEMADE FATHER'S DAY GIFT BASKETS

2007-06-13T16:46:00.001-07:00

Surprise Dad with some great gifts that you make yourself, right in your own kitchen. Start with a fun container, then stuff it with some favorite treats and small gifts. You could use a basket for the container or a unique container to better fit your Dad's personality. Some possibilities include:

a metal lunchbox
an insulated lunch bag
a small plastic cooler chest
a tool or tackle box
a picnic basket
a galvanized bucket or watering can
a new portable barbecue grill or hibachi
flower pots
an ice bucket
any variety of cooking pots, pans or bowls

Once you've decided on a container, fill it with some of Dad's favorite treats, or stick with a theme. For instance, if your Dad loves to barbecue, you might fill a galvanized bucket with some barbecue utensils, add a bag of mesquite wood chips and decorative jars and bottles of spice blends, meat rubs and home made mustards and vinegars.

Backyard Barbecue for Dad

2007-06-13T16:41:00.000-07:00

Appetizer-Snack: Black Bean Salsa

1 c cooked black beans (canned is fine-drained and rinsed)
1 1/2 c diced tomatoes
3/4 c coarsely chopped fresh cilantro
3 T red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper

In a medium size bowl, combine the tomato, black beans, cilantro, vinegar, jalapeno, hot pepper sauce, and salt and pepper to taste. Mix well. Set aside at room temperature for 30 minutes, stirring once or twice. Note: leave in the seeds and stem of the pepper if you want to make it hotter or add more pepper sauce!

Mexican Grilled Steak

20 oz. top sirloin steak
2 T vegetable oil
1/2 t dried leaf oregano, crushed
1/2 t salt
1/4 c orange juice
1/4 t coarsely ground pepper
1 T lime juice
2 t cider vinegar
2 orange slices, 1/2 inch thick

Place steak in a shallow glass-baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces.

Country Style Ribs

4 lbs. country style ribs
BBQ Sauce-Dad's favorite
salt and pepper to season
1 c vinegar
1 c water
1 T chili powder
1 t garlic powder

Combine the vinegar, water and spices in a shaker bottle or a bowl (use brush to baste). Cut ribs into 1 rib portions. Place a large piece of foil over the coals to catch drippings. Place ribs on grill about 6 inches above coals, or gas grill unit. Season with salt and pepper. Close hood and cook for 10 minutes. Sprinkle the ribs, turn them, and sprinkle or baste the other side. Repeat this every 10 minutes; closing the hood between basting. Cook a total of 50 minutes, then brush on the bottled sauce the last 15 minutes or until the ribs are done. Makes 8 servings.

Sweet Cole Slaw

1 large head green cabbage, shredded
2 medium carrots, shredded
1 medium red pepper, finely chopped
1 1/2 c mayonnaise
3 T sugar
1 T vinegar
Optional: one handful of chopped chives or green onions

In a large bowl, toss together the cabbage, carrots and red pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving.
Makes 8 cups.

Homemade Cornbread

3 c cornmeal
1 c flour
6 T sugar
2 T baking powder
1 t salt
1 c milk
1 c plain yogurt
1/4 c melted butter
4 eggs, slightly beaten
1/4 c oil
2 c creamed corn

Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.

Grilled Potatoes

1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil

Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato. Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking meat that doesn't take long.

Corn on the Cob

Allow 2 ears per person. Choose fresh green husked corn without blemishes. Put on a large pot of water to boil. Husk the corn and remove silk. Place in pan so it is just covered with water. Cook 3-5 minutes. You can also start with cold water and cook until water reaches boiling, then remove corn. Serve with butter, salt and pepper. For a special treat mix a stick of butter with a tablespoon of finely chopped chives the night before, so the flavors have time to develop.

Or

Grill corn as follows
Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 Minutes or until husks are lightly browned, turning often. Remove husks; with clean towel, pull off any remaining silks.

Brush with Herb butter: 1/2 softened margarine; 1 T chopped parsley, 1 T chopped fresh dill. Blend butter with seasonings in a small bowl at medium speed until light and fluffy. Let stand 1 hour to blend flavors. Yields 1/2 cup. Note: Substitute 1 t marjoram leaves, crushed and 1/2 t summer savory leaves, crushed for parsley and dill.

Marinated Fresh Vegetables

3/4 c safflower oil
1/2 c any flavored vinegar
2 T lemon juice
3 T finely chopped sweet onion
1 t dried tarragon
1 t salt
1/2 T granulated sugar
3 -4 c cut-up fresh vegetables, such as carrots, onion rings, zucchini, cherry tomatoes, pea pods, celery slices, broccoli and cauliflower.

In a bowl, whisk all ingredients except vegetables. Pour marinade over fresh vegetables in a flat, shallow container. Cover and marinate for at least 3 hours or overnight. Drain and serve. Serves 4-6

Crumb Apple Pie

Crust:

1 c flour
1/2 t salt
1/3 cup solid vegetable shortening
1/4 c ice water

Filling:

7 medium Golden Delicious apples
1/2 c granulated sugar
1 t cinnamon
1/4 t nutmeg
1/4 t salt

Topping:

3/4 c packed dark brown sugar
3/4 c flour
1/3 c chilled butter, cut into pieces
1 t cinnamon

Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with foil. Cool on a wire rack. 8 servings.

A HEARTY BREAKFAST MENU FOR DAD

2007-06-13T16:38:00.000-07:00

Italian Sausage, Eggs and Potatoes

1 lb. sweet or hot Italian sausage
1 sweet onion, diced
4 potatoes, diced small
10 eggs

Sauté the Italian sausage until crumbly, add onions and continue cooking. Meanwhile place the diced potatoes in a casserole or bowl and microwave for 5 minutes. Add to sausage (drain fat) and continue cooking until tender. Scramble the eggs and add to sausage mixture. Continue cooking like an omelet-do not stir. Cook until firm. Place on platter and cut into pieces. Optional: You can sprinkle with Parmesan cheese. Also sauté mushrooms in butter with a sprinkling a garlic powder as a nice addition.

Oven Omelet

1/2 of a 10 oz pkg of frozen spinach
1/4 c margarine
1 1/2 dozen eggs
1/4 c chopped green onions
1 c sour cream
1 c milk
1 c shredded Colby Jack Cheese
2 t salt

Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs, sour cream, milk and salt until blended. Add onions and spinach. Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese, then return to oven for 10 minutes or until eggs are set and the cheese is melted. Garnish with chopped chives. Serves 8-10.

Dijon Ham Muffins

1 2/3 c all purpose flour
1/3 c cornmeal
1/4 c sugar
2 t baking powder
2 t ground mustard
1/2 t salt
1/2 t baking soda
2 eggs
1 c buttermilk
1/3 c vegetable oil
3 T Dijon mustard
1 c finely chopped fully cooked ham

In a bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry items until just moistened. Fold in the ham. Fill greased muffin cups three-fourths full. Bake at 375º for 20-25 min. or until muffins test done. Cool five minutes before removing from pans to wire racks. Makes 14 muffins

Cinnamon Scones

2 c flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c cold butter
1 egg, separated
3 T honey
1/3 c buttermilk
1 t water
2 T sugar
1/4 t ground cinnamon

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2-inch thick. Using floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden (10 to 12 minutes). Serve warm. Makes 12 scones.

Baked Apples

6 cooking apples, unpeeled, cut in half and cored
1/4 c sugar
1/2 t ground cinnamon
3/4 c sugar
3/4 cup water
2 1/2 T cornstarch

Place apple halves in a 9x13" baking dish and sprinkle with the 1/4-cup sugar and cinnamon. Combine the 3/4-cup sugar, water, and cornstarch. Pour over apples. Bake at 300 degrees for 40 - 50 minutes; basting with sauce from time to time. Serve either warm or cold with cream if desired. Serves 6.

Orange Spiced Tea

2 tea bags
2 c of boiling water
3/4 c orange juice
1/4 c lemon juice
sugar or honey to taste a dash of cinnamon
a dash of ground cloves

Add the tea bags to the boiling water and steep for a few minutes. Take the tea bags out and add the remaining ingredients. Simmer for a few minutes and serve.

Decorating Ideas for Father's Day

2007-06-13T16:37:00.000-07:00

Buy paper plates, napkins and cups in a theme for Dad, but instead of using a Father's Day design choose something fun such as race cars, ocean animals or whatever the family thinks he would enjoy. Let Dad be a kid for the day too!

Buy flowers for Dad! Bouquets can be picked up inexpensively at most grocery stores. Men like flowers too!

Way to Dad's Heart

2007-06-13T16:36:00.000-07:00

I think it is safe to say that one of the ways to a Dad's heart really is through his stomach. The best memories are created not by fretting over perfection, but by the laughter and love that is present as family members join together to make Dad's day a special celebration.

THE HISTORY OF FATHER'S DAY

2007-06-13T16:35:00.000-07:00

The celebration of Dad's special day can most likely be credited to Mrs. John B. Dodd, of Washington State, who first suggested the idea of the holiday in 1909.

Mrs. Dodd's father, civil war veteran William Smart, was widowed when his wife died in childbirth with their sixth child. Despite the obvious hardships, Mr. Smart proceeded to raise the newborn along with his five other children, by himself.

It wasn't until Sonora Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The original date chosen for the holiday was June 5, Mr. Smart's birthday, however the celebration was postponed until June 19, the third Sunday in June, because there was not enough time to prepare.

At about the same time in various towns and cities across America other people were beginning to celebrate a Father's Day. Some accounts credit Mrs. Charles Clayton of West Virginia, as the founder of Father's Day, although most histories give credit to Mrs. Dodd.

In early times, wearing flowers was a traditional way of celebrating Father's Day. Mrs. Dodd favored the red rose to honor a father still living, while a white flower honored a deceased dad. J.H. Berringer, who also held Father's Day celebrations in Washington State as early as 1912, chose a white lilac as the Father's Day Flower.

In 1924 President Calvin Coolidge supported the idea of a national Father's Day, but it never became official until 1966 when President Lyndon B. Johnson signed the presidential proclamation that set aside the 3rd Sunday of June as Father's Day.

June 14 is Flag Day

2007-06-06T15:40:00.000-07:00

History of the Flag

2007-06-06T15:39:00.000-07:00

Congress first authorized the United States Flag on June 14, 1777, the day we currently celebrate Flag Day in America. This date is also significant in that it qualifies our flag as the third oldest of the National Standards of the world, even older than Britain's Union Jack. First flown from Fort Stanwix, on the site of the present city of Rome, New York, on August 3, 1777, the flag had a tumultuous beginning, going through the Battle of Oriskany when it was only three days old on August 6, 1777.

The flag's original design called for a star and a stripe for each state, making thirteen of each, to correspond to the original thirteen colonies. In 1791, Vermont was admitted to the union, followed by Kentucky in 1792. The number of stars and stripes was accordingly raised to fifteen. As other states joined, it was clear something would have to be done about the ever-expanding flag. An act of Congress in 1818 reduced and restricted the number of stripes on the flag to thirteen. A star would be added for each new state.

The individual stars depicting the states represent the power of our Federal Constitution, which reserves to the States their individual sovereignty, except as to rights delegated by them to the Federal Government. George Washington said of the flag's symbolism, "We take the stars from Heaven, the red from our mother country, separating it by white stripes, thus showing that we have separated from her, and the white stripes shall go down to posterity representing Liberty".

All American BBQ Chicken

2007-06-06T15:38:00.000-07:00

2 T olive oil
1 large onion, chopped
2-15 oz cans tomato sauce
1 c red wine vinegar
1/2 c light molasses
1/4 c Worcestershire sauce
1/3 c packed brown sugar
3/4 t cayenne pepper
2-3 1/2 lbs. chickens each cut into quarters, skin removed

In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and cayenne pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks. Reserve 1-1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce. Serves: 8

Frozen Fruit Salad

2007-06-06T15:37:00.000-07:00

Any fruit in season can be used in this recipe.

15-oz can fruit cocktail
2 c water watermelon pulp
2 c fresh or frozen blueberries
1 c white seedless grapes
2 c strawberry pieces
1 T chopped, fresh lemon verbena
2 pears, peeled and diced
1/4 t ground cardamon
2 apples, peeled and diced

Combine all ingredients, mixing well. Spoon into fruit cups and place in freezer. Remove 30 minutes before serving. Serves: 8

Freedom Poem

2007-05-26T13:04:00.000-07:00

'What price is freedom' so many have said
'What price is freedom,' 'twas my life' say the dead.
So our freedom and justice could be maintained
For this cause were so many through the years slain
As these men and women paid the ultimate in sacrifice,
have we been more aware of our great freedom and it's terrible
price?
Has hatred died and in its place come peace,
and does contention and strife in this land now cease?
As we remember those who died that we might remain free,
let us not forget the one that gained even a greater victory.
It wasn't for only our country and physical lives that Jesus died
But for our redemption and life eternal at His side.
Only if hatred dies in each one of us can peace come-
Only when God and His love fills our life can wars be done.
What price is freedom - what is its worth??
It's each one of us - together - doing all we can, here on earth.....

May 28 - Memorial Day Observed

2007-05-20T16:37:00.000-07:00

Some recipes to try for Memorial Day

Sage Cream Cheese

2-8-oz. pkgs. cream cheese, softened
1 T lemon juice
1/2 c margarine, softened
4 t minced fresh sage
1 clove garlic, minced

Blend all ingredients well. Serve at room temperature. Serves: 8

Red, White 'n' Blue Torte

Assemble the tempting torte early in the day and keep it in the refrigerator until it's time for dessert.

1 loaf (10 3/4 oz) frozen pound cake, thawed
1/2 c blueberry pie filling
1/2 c strawberry or raspberry pie filling
1-3/4 c whipped topping

Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. Replace top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Serves: 8-10

Raspberry Iced Tea

4 qts. water
1 pkg (12 oz) frozen unsweetened raspberries
1-1/2 c sugar
10 individual tea bags
1/4 c lemon juice
Raspberry Ice cubes (see below)

In a Dutch oven, bring waster to a boil. Remove from the heat; stir in the sugar until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice. Yield 4 qts.

Raspberry Ice Cubes: Gently rinse the fresh berries. Then place three berries in each section of an ice cube tray. Fill each section of the tray with the Raspberry Tea. Freeze the trays several hours or overnight. Serves 16

May 19 is Armed Forces Day

2007-05-16T17:37:00.000-07:00

Endangered Species Day - May 18, 2007

2007-05-12T15:14:00.000-07:00

The second annual national Endangered Species Day will be a celebration of America's commitment to protecting and recovering our nation's endangered species. Last year, thousands of people throughout the country participated in various programs at schools, zoos, community centers, and other forums. This is an ideal opportunity for classroom discussion, research, and related activities.

Position: Mom

2007-04-25T18:23:00.000-07:00

JOB DESCRIPTION: Long term team players needed for challenging permanent work in an often chaotic environment. Candidates must possess excellent communication and organizational skills and be willing to work various hours, which will include evenings and weekends and frequent 24 hour shifts on call. Some overnight travel required, including trips to primitive camping sites on rainy weekends and endless sports tournaments in faraway cities. Travel expenses not reimbursed. Extensive courier duties also required.

RESPONSIBILITIES: This is for the rest of your life. Must be willing to be hated at least temporarily, until someone needs $5 to go skating. Must be willing to bite tongue repeatedly. Also, must possess the physical stamina of a pack mule and be able to go from zero to 60 mph in three seconds flat in case, this time, the screams from the backyard are not someone just crying wolf. Must be willing to face stimulating technical challenges, such as small gadget repair, mysteriously sluggish toilets and stuck zippers. Must screen phone calls, maintain calendars and coordinate production of multiple homework projects. Must have ability to plan and organize social gatherings for clients of all ages and mental outlooks. Must be willing to be indispensable one minute, and embarrassed the next. Must handle assembly and product safety testing of a half million cheap, plastic toys and battery operated devices. Must always hope for the best but be prepared for the worst. Must assume final, complete accountability for the quality of the end product. Responsibilities also include floor maintenance and janitorial work throughout the facility.

POSSIBILITY FOR ADVANCEMENT AND PROMOTION: Virtually none. Your job is to remain in the same position for years, without complaining, constantly retraining and updating your skills, so that those in your charge can ultimately surpass you.

PREVIOUS EXPERIENCE: None required, unfortunately. On-the-job training offered on a continually exhausting basis.

WAGES AND COMPENSATION: You pay them, offering frequent raises and bonuses. A balloon payment is due when they turn 18 because of the assumption that college will help them become financially independent. When you die, you give them whatever is left. The oddest thing about this reverse-salary scheme is that you actually enjoy it and wish you could only do more.

BENEFITS: While no health or dental insurance, no pension, no tuition reimbursement, no paid holidays and no stock options are offered, job supplies limitless opportunities for personal growth and free hugs for life if you play your cards right.

Handprint Poems

2007-04-25T18:22:00.000-07:00

When I was Very Small
Sometimes I might upset you
Just because I'm small
By leaving fingerprints of mine
On a table, chair or wall.
But everyday I grow a bit
And I'll be big one day
When all my tiny fingerprints
Have long been cleaned away
So keep these prints of my two Hands
To help you to recall
Just how big my fingers were
That time when I was small.
OR
I miss you when we're not together
I'm growing up so fast
See how big I've gotten
Since you saw me last?
As I grow, I'll change a lot,
The years will fly right by.
You'll wonder how I grew so quick
When and where and why?
So look upon this hand print plaque
That's hanging on your wall.
And memories will come back of me,

These Little Hands
These little hands can give a hug
Pat-a-cake or throw a ball
They put smudges on the wall
Because I'm only just so tall
They love to clap or hold your hand
Whenever you can play
But when I'm grown and far away
These little hands with you will stay

Dough Handprints

2007-04-25T18:21:00.002-07:00

2 c of flour
1 c salt
1 c water
food coloring
ribbon
gold marker
wax paper

Add food coloring to the water. Mix all ingredients well, kneading until smooth. Dough should be pretty stiff, not soft or runny or it will fill with air bubbles when baking. Form dough into a ball, of about what you can enclose in your two hands, and form into a round smooth ball. Using a rolling pin with the dough on wax paper, roll out into as round of a circle as you can. Dough will be about 1/2 inch thick. Press your child's hand with fingers splayed into the dough. Depending on child's age, you will have to help and individually press their fingers. Make sure to press deep enough without going completely to the bottom. (When it bakes it tends to raise the handprint up.) Put on a cookie sheet. Use a chopstick or pencil, etc. to make two holes in the top about 1/2 inch apart. This will be used to string the ribbon through. Bake at 200 degrees for about 2-3 hours. Dough should be fairly hard but watch to see that it doesn't burn. When they are done and cooled, use a gold marker pen and write the child's name and date (year). Put the child's name on top and the year on bottom, if there is room. If not, put name on one side and year on one side. Tie a ribbon at the top to use as a loop to hang.

Gardener's Soap for Mom!

2007-04-25T18:21:00.001-07:00

This is a great soap for washing up after gardening. The corn meal particles have a nice scrubbing affect to get the dirt off your hands, and it looks really cute packaged in it's own little flowerpot!

little clay flower pot (2 or 3 inch diameter)
4 oz. glycerin soap ("melt and pour" glycerin soap can be found at many craft stores-but you can use a bar of glycerin soap grated up)
1 T corn meal
1 T dried calendula petals (not absolutely necessary-but it looks nice!)
a few drops of essential oil- (I use lavender and sweet orange)

Cut an eight-inch square of plastic wrap and line the flowerpot by pushing the center down into pot. Make sure the plastic wrap comes up over the edges of the pot. You may want to use a rubber band to secure it there.

Grate the glycerin soap and melt in the top pan of a double boiler (or in a bowl over a pan of simmering water) Don't stir too vigorously or it will get too many air bubbles.***

When the soap has melted remove it from the heat and stir in the corn meal and calendula petals. Add the essential oils by the drop, as they are strong!

Pour the soap into the plastic-lined flowerpot and set it aside to harden. You can hurry this up by putting it in the refrigerator.

Once the soap has hardened remove the plastic wrap and put the soap in the flowerpot. Wrap the entire thing in plastic and tie with a ribbon. A silk flower tied into the ribbon or hot-glued on top would be a nice touch! It also looks nice if you insert a silk flower into the soap before it hardens completely so it looks like a plant growing in the pot! You could also paint the pot...even mud-colored fingerprints would be appropriate for this!

*** Melt and pour glycerin soap can also be melted in the microwave in 30-second intervals on high. Make sure you stir in between heatings.

Mother's Day Tea-Cup Candles

2007-04-25T18:19:00.002-07:00

Making a tea cup candle is a fun gift for Mothers Day as well as a useful nostalgic decoration. Not only are teacup candles an easy craft to make but they are a unique way to recycle china cups! Second hand stores often have a wide variety of china for very reasonable prices. You will want to select a pattern that has a matching saucer or plate and inspect the piece for any cracks, chips or breaks. Clean and dry the pieces of china to prepare them for the wax.

Paraffin Wax or Gel Wax
Double Boiler
Tea Cup & Saucer
Hot Glue Gun
Wick
chopstick or pencil

You can make your candle from beeswax or paraffin wax. Gel candles are also charming in teacup containers as well and have a slightly different process in working with this product. Gel wax burns 4-6 times slower than paraffin wax and needs to be melted with direct heat. You will also want to choose a wick one size larger than you would be choosing for paraffin candles. You would need to hold the candle upside down when trimming the wick, so the left over wick does not get into the smooth wax surface.

If you choose to use Paraffin wax to make your candle you'll find paraffin is easy to work with. To speed up the melting process pre-cut your pieces of wax. To pour the wax into a permanent mold as we are in this craft, the temperature of the melted wax should be between 180 and 200 F. Because the teacup is a permanent container, there is very little prep work required. While the wax is melting you can prepare the wick. Wicks come in different types and diameters. You can determine the size of wick needed by choosing one size higher for each 2 inches of your tea cup diameter. This will ensure a long burning candle while reducing drip and the amount of smoke released from the candle. Wick is available at crafting and hobby stores and in most cases the number on the package correlates with how large the wick diameter will be.

There are several types of wick to choose from as well. It is suggested that you avoid purchasing wick with a paper core, as they tend to smoke more than a metal core wick. After choosing a wick, measure the depth of your teacup and add about 3 inches. This should give you enough wick to tie the end of it around a square chopstick, pencil or tongue depressor. Tying the wick with this method will allow you to center the wick in the middle of the candle while the wax is setting up. When your teacup is ready and your wax is melted, you can add color chips and stir into the melted wax. (You can also use shredded crayon to color your wax) This is also the opportunity to add any scented oils you prefer. The scent should be added last so that it will not dissipate or be burned in the heat. Wax may shrink a little so under fill, wait a few minutes till it begins to harden and add more wax to the teacup. Don't forget to trim your wick short after the wax is cool.

When the wax is completely cool, use a hot glue gun to secure the teacup to the china saucer or plate. This will give your candle a steady base and complete the look of the teacup!

M-O-T-H-E-R

2007-04-25T18:19:00.001-07:00

"M" is for the million things she gave me,
"O" means only that she's growing old,
"T" is for the tears she shed to save me,
"H" is for her heart of purest gold;
"E" is for her eyes, with love-light shining,
"R" means right, and right she'll always be,
Put them all together, they spell "MOTHER,"
A word that means the world to me.

Candy Gram To Mom

2007-04-25T18:18:00.001-07:00

Mom-
(Starbust) in the (Milkyway) to proclaim my love for you! We've been through (Mounds) of (Rocky Road)s, each time you have been my (Lifesaver). If I had (100 Grand) I'd take you on a shopping (Spree) to New (York) City on (5th Avenue). Some say you're a (Shock Tart) (Snickers), but I think you're a (Sweet Tart)! Have a (Carefree) day!
(Dove) (your name here)

Mom's Care Package

2007-04-25T18:17:00.000-07:00

A STICK OF GUM - to remind you to stick with it.
A CANDLE - to give you light when you feel burned out.
A CHOCOLATE KISS - to remind you that someone cares.
SMARTIES - to help you on days when you don't feel so smart.
LIFESAVER - to remind you that everyone needs help once in a while.
A SNICKER - to remind you to see the funny side -- there is one!
A ROSE - to remind you to take time to smell the flowers.
CONFETTI - to help you celebrate the good times.
A PENNY - with thanks for sharing your thoughts.
A BAG - to help you keep it all together.

M O M ' S D A Y D I N N E R M E N U

2007-04-25T18:14:00.000-07:00

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

Raspberry Croissant Appetizers

4 croissants
1/4 c raspberry preserves
4 one-ounce slices Muenster cheese
1 T butter

Slice croissants in half and evenly spread the preserves on the cut sides of the croissants. Place a slice of cheese over the preserves on the croissant bottoms and replace the tops. Melt the butter in a large skillet over medium-low heat and place the croissants upside down in the skillet. Cook until golden and the cheese has melted, about 3 minutes on each side. Remove and cut in half. Sprinkle with confectioners' sugar if desired. Serve on a pretty plate before dinner.

Raspberry Chicken

2 t vegetable oil
4 boneless, skinless chicken breast halves
1/4 c seedless raspberry jam
2 T orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and pepper; add to skillet. Cook 10 to 12 minutes or until chicken is tender and juices run clear, turning once. Remove chicken to a platter. Add raspberry jam and orange juice to the pan. Stir until jam is melted. Bring to a boil. Cook 1 to 2 minutes, or until slightly thickened. Spoon sauce over chicken.

Chunky Coleslaw

1 head cabbage, shredded
1/2 c carrots, shredded
1/2 c cream
1/3 c sugar
2 1/2 T cider vinegar
Dash cayenne pepper

In large bowl, combine cabbage and carrots. In small bowl, combine cream, sugar and vinegar; stir until sugar dissolves. Pour over cabbage and toss until well coated. Cover and refrigerate until serving time. It's pretty to add some red cabbage instead of all green.

Creamy Potato Casserole

7 potatoes, peeled and grated
1 can cream of chicken soup
1/2 c melted butter
1 1/2 c grated Cheddar cheese
2 c sour cream
1/2 onion, grated
1 t salt
1/2 t pepper
bread crumbs

Combine chicken soup, butter, cheese, sour cream and onion. Add to the grated potatoes along with the salt and pepper. Top with the breadcrumbs. Place in a greased 8x8-inch pan. Bake at 350 degrees for 45-60 minutes. Garnish with fresh chives or green onions.

Chocolate Chip Pecan Pie

2 eggs
2 sticks butter
1/2 c sugar
1/2 c brown sugar
1/2 c flour
1 t vanilla
1 c semisweet chocolate chips
1 c chopped pecans
1 9-inch pie shell

Combine sugar, brown sugar, vanilla and butter. Add eggs. Add flour. Fold in chips and pecans. Pour into pie shell. Bake at 325 degrees for 1 hour. Garnish with more pecans if desired or place a dollop of whip cream on each serving.

Easy Coconut Pie

1/2 c flour
3/4 c sugar
1 c milk
1 c whipping cream
1/4 c (1/2 stick) unsalted butter, melted
4 large eggs
1 T vanilla extract
1/4 t salt
2 c lightly packed, sweetened shredded coconut

Preheat oven to 350 degrees. Combine and mix well the flour, sugar, milk, whipping cream, eggs, butter, vanilla and salt. Pour the mixture into a lightly greased 9-inch deep-dish pie pan. Allow to rest for 5 minutes. Sprinkle the top of the pie with the coconut and push it down into the liquid with the back of a spoon. Bake on the middle rack of the preheated oven for 40 to 50 minutes, until the middle is set and the coconut is slightly browned. Cool to room temperature on rack, then refrigerate until well-chilled, about 2 hours. Serve the same day. Top with toasted coconut if desired.

Mint Nut Bread

2 1/2 c flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T oil
3/4 c apple juice
3/4 c milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint

Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together. Add the walnuts and mint. Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well.

Rosemary Fruit Punch

46-oz. can pineapple juice
1/2 c sugar
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary

Make a concentrate by bringing to a boil 1 c of the pineapple juice, the sugar, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool. To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16

Simple Breakfast Ideas

2007-04-25T18:12:00.000-07:00

Pancakes, waffles or French Toast are simple to fix, and serve. Even if the kids make the pre-made varieties they can be spruced up with these toppings:

Flavored Syrup: Start with 2 c of syrup and the grated rind of half an orange and 1/3 c orange juice; or 1/3 c orange juice and 1 t ground ginger. You can also add 2 T lemon juice and the grated rind of half a lemon.

Fruit Sauce: Place 2 T of water in a small pan. Add a handful of fresh or frozen blueberries, raspberries, or strawberries to the pan. Cook, partially covered, until the juice is released. Add a little sugar and lemon juice to taste. Serve as a topping!

Apple Banana Topping: Slice 1 small apple and 1 banana. Melt 2 T of butter in a skillet. Cook the fruit until it's soft. Serve it over the pancakes or waffles and top with maple syrup or confectioners' sugar if desired.

Very Simple Toppings: Heat any flavor of pie filling in a microwave safe bowl until warm and serve. Sprinkle the pancakes, waffles or French Toast with chopped nuts and berries, then top with syrup.

Pecan Pancakes

1-1/2 c skim milk
2 T butter or margarine, melted
2 t vanilla extract
1 c all-purpose flour
2 T sugar
1 t baking powder
1/4 t salt
1/8 t ground cinnamon
1 c cooked rice, cooled
1/3 c pecans, chopped
4 egg whites, stiffly beaten
cooking spray
Maple syrup (optional)

Combine milk, margarine, vanilla, flour, sugar, baking powder, salt, and cinnamon in large bowl; stir until smooth. Stir in rice and pecans. Fold in beaten egg whites. Pour scant 1/4 cup batter onto hot griddle that has been coated with cooking spray over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side. Serve warm with syrup. Makes 6 servings.

Potatoes and Eggs

2 c mashed potatoes
1 egg
1/4 c grated cheese
1/2 t onion powder
4 eggs (additional)
salt and pepper to taste
fresh chives

Blend mashed potatoes, egg, cheese, and onion juice Shape into 4 balls and place on a greased baking sheet. Make an indentation in the center of each ball; break an egg into each potato "nest". Season with salt and pepper. Bake 325 degrees for 20 minutes or until eggs are firm. Serves 4. Before serving sprinkle with fresh chives.

Mother's Day Card

2007-04-25T18:11:00.000-07:00

craft foam
construction paper
pen
glue

Cut flowers and the stems out of foam or construction paper. Glue the stems to the flowers. Cut a pot out of construction paper. Fold a full size piece of paper in half and write a Mother's Day message inside. On the front glue the pot. Putting the glue only on the edges on the bottom and sides. On the back of the flowers, write in a chore that you would be willing to do for your mom. Put the flowers into the pot on the front of the card and give to mom.

THE MOTHER BEHIND MOTHER'S DAY

2007-04-25T18:10:00.002-07:00

The story behind Ana Jarvis's mother, one Anna Maria Reeves Jarvis, is just as interesting than the story of Mother's Day itself. The elder Mrs. Jarvis organized a series of "Mother's Work Camps" in West Virginia to improve health and sanitary conditions before the civil war. During the war she declared neutrality for her organizations and regularly aided soldiers in need on both sides of the struggle.

THE HISTORY OF MOTHERS DAY

2007-04-25T18:10:00.001-07:00

The earliest Mother's Day celebrations can be traced back to the spring celebrations of ancient Greece, honoring Rhea, the Mother of the Gods. The Romans called their version of the event the Hilaria, and celebrated on the Ides of March by making offerings in the temple of Cybele, the mother of the Gods. Early Christians celebrated the festival on the fourth Sunday of Lent in honor of the Virgin Mary, the Mother of Christ.

In more recent times, relatively speaking -- England in the 1600s--the celebration was expanded to include all mothers with "Mothering Sunday" being celebrated on the 4th Sunday of Lent. Besides attending church services in honor of the Virgin Mary, children returned home from the cities with gifts, flowers, and special Mothering Day cakes that were important parts of the celebration.

Mother's Day festivities in the United States date back to 1872 when Julia Ward Howe (her other claim to fame was writing the lyrics for the "Battle Hymn of the Republic") suggested the day be dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Massachusetts every year.

In 1907, Ana Jarvis, a Philadelphia, Pennsylvania school teacher, furthered the cause by beginning a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, which happened to be on the 2nd Sunday of May that year. By the following year, Mother's Day was also being celebrated in Philadelphia.

Not content to rest on her laurels, Ms. Jarvis and her supporters began to write to ministers, businessman, and politicians in their quest to establish a national Mother's Day and in 1912, the Mother's Day International Association was incorporated for the purpose of promoting the day and its observance. 1911 celebrated Mother's Day celebrated in almost every state in the nation. In 1914, President Woodrow Wilson made it official by proclaiming Mother's Day a national holiday that was to be held each year on the 2nd Sunday of May.

It is somewhat ironic that after all her efforts, Ana Jarvis ended up growing bitter over what she perceived as the corruption of the holiday she created. She abhorred the commercialization of the holiday and grew so enraged by it that she filed a lawsuit to stop a 1923 Mother's Day festival and was even arrested for disturbing the peace at a war mothers' convention where women sold white carnations -- Jarvis' symbol for mothers -- to raise money.

Ana Jarvis' story is not a happy one. Things went from bad to worse and she eventually lost everything and everyone that was close to her and died alone in a sanatorium in 1948. Shortly before her death, Jarvis told a reporter she was sorry she had ever started Mother's Day.

Ana may be gone, but Mother's Day lives on, regardless of whether it meets her approval. Many countries throughout the world celebrate Mother's Day at various times throughout the year, but some such as Denmark, Finland, Italy, Turkey, Australia, and Belgium also celebrate Mother's Day on the second Sunday of May.

World Fair Trade Day is May 12

2007-04-24T17:40:00.000-07:00

Plan ahead to take action on World Fair Trade Day this year, and spread the word about an economic system that puts people and the planet ahead of profits. Our list of ways to celebrate gives you lots of ideas, from asking your local coffee shop to start carrying Fair Trade, to assembling a Fair Trade house party – and we point you toward the resources you need to get started.

The Fair Trade marketplace is broader than ever – coffee, tea, chocolate, fruit, sugar, and much more. Visit our Fair Trade site to learn more and plan ahead now for May 12.

Celebrate Cinco De Mayo on May 5

2007-04-23T18:00:00.000-07:00

CHICKEN FIESTA CASSEROLE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
6 chicken breast halves, cubed
1 T canola oil
1/2 c chopped red pepper
1/2 c chopped onion
1 1/2 c quick cooking rice
3 c chunky salsa
1 c shredded Monterey Jack cheese
1 c chicken broth

Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion and sauté until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. Yield: 6 servings

National Scrapbook Day is May 5

2007-04-23T14:55:00.000-07:00

Low Carb Cinco De Mayo

2007-04-23T14:32:00.000-07:00

May 1st is Mother Goose Day - Fun Theme Ideas

2007-04-22T14:58:00.000-07:00

Earth Day 2007

2007-04-21T15:20:00.000-07:00

Earth Day 2007 falls on Sunday, April 22. It’s a special day to learn about our planet and how to take care of it. Click on the title above to find all kinds of Earth Day activities, projects, coloring pages, crafts and more -- all for kids.

Make an Edible Model of the Earth

2007-04-21T12:01:00.000-07:00

Earth Day Bars

2007-04-08T15:18:00.000-07:00

Easter Monday

2007-04-07T13:27:00.000-07:00

Italian Easter Ham Pizza
Crust:
6 eggs
6 c flour
4 T baking powder
1/2 c sugar
1 c water
1 c shortening
1 t vanilla

Filling:
2 lbs. ham cubed
2 lbs. Muenster cheese cubed
6 eggs beaten
3/4 lb. grated parmesan cheese
pepper

Crust: Beat shortening and sugar with eggs. Add some flour then add baking powder. Add water and vanilla. Add the rest of the flour and knead until not sticky. Roll out 1/2 of the dough to fit a large cookie sheet. Filling: Mix together all ingredients and fill crust.

Top crust: Roll remaining dough to cover filling. Be sure to close well. Prick top crust all over with a fork Bake in 350-degree oven on lower rack. When top starts to brown, paint with melted margarine and place back in oven. Raise oven temp. for 10-15 minutes then lower to 350 degrees. Baking time app. 1 hour total.

Ham Casserole

2 T butter
1 onion, chopped
4 oz can mushrooms, sliced
2 c cubed ham
1 t lemon juice
1 c sour cream
1 c frozen peas
2 c cooked noodles

Preheat oven to 350 degrees. Melt butter in heavy skillet; add onions and mushrooms. Cook until onions are soft and lightly browned. Stir in ham, lemon, sour cream and peas, heat for 3 minutes. Add noodles; mix well. Pour into a greased casserole dish. Bake 30 minutes. Makes 4 servings.

Ham and Cheese Casserole

1 c milk
1- 8 oz pkg cream cheese
1/2 t salt
1/2 t garlic salt
1/2 c Parmesan Cheese
1 1/2 c cooked, diced ham
1/2 c onion
1/2 c diced red pepper
4 oz dry noodles, cooked and drained

Gradually add milk to cream cheese; blend well in a bowl. Add seasonings, half the cheese, ham, onion and green pepper. Pour over noodles in a casserole dish. Mix well. Sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes. This can be froze before baking also. Makes 6-8 servings.

The 10 Best Things To Do With Leftover Eggs

2007-04-01T13:26:00.000-07:00

1. Scotch Eggs

2007-04-01T13:25:00.000-07:00

Britain's favorite bar food makes a great snack, hot or cold.

6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs

2. Egg and Arugula Stuffed Tomato

2007-04-01T13:24:00.000-07:00

Cut up a tomato and stuff it with a special egg salad. Almost instant lunch.

3. Egg Salad Sandwich

2007-04-01T13:19:00.000-07:00

A classic: egg salad spread it on bread, topped with lettuce and sliced tomato

Egg Salad

6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste

Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes

4 . Deviled Eggs

2007-04-01T13:17:00.000-07:00

Why wait till your next party to serve this great hors d'ouervre?

How To Cook Perfect Hard Boiled Eggs

Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.

To Peel Your Hard Boiled Eggs

With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.

Simple Deviled Eggs

6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Crunchy Garden Vegetable Deviled Eggs

6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.

Breakfast Deviled Eggs

12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped

Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.

5. Pickled Eggs

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These come in many varieties. Poking the eggs a few times with a toothpick will help curing (not beet reds --- see below). Figure about 7 days to complete curing. These pickled egg formulas all may be doubled, tripled, etc., as needed. For storage, make in larger quantities and keep in the juice, refrigerated. The pickled eggs will keep months that way or you can can them.

Pickled Eggs from Women's Circle Home Cooking, November 1982

1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled

Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using

Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.

Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.

Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.

Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.

6. Beet Pickled Eggs

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Red Beet: Hard-boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Keep in refrigerator 3 to 4 days. Drain and serve with garnish. Or start with 1 cup of strongly colored beet juice, either from canned beets or the homemade equivalent. In a small pan, combine beet juice, 1 cup cider vinegar, 1/2 cup sugar, and 1 tsp. salt. Bring to a low boil and hold there for 5 minutes, stirring constantly. Pour over 6 peeled, hard-boiled eggs and refrigerate, tightly covered. Halve to serve. You can add a few slices of cooked whole beet to the mixture.

7. Meatloaf

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Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.

2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt

Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8

8. Potato Salad

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Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.

5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices

Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14

9. Cobb Salad

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Eggs add the perfect flavor touch to Hollywood's most famous salad.

10. Scalloped Eggs -- This is an old fashioned recipe.

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8 hard boiled eggs
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional

Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8

EASTER GAMES

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Easter games are an important part of the celebration for many people and provide many a child with happy memories for years to come. In the U.S., even the White House gets in on the action, with their annual Easter Egg Roll on the White House lawn.

EGG HUNT
Probably the most popular Easter Game is an egg hunt. You might not have to worry about preparing for this one, because if you're lucky, when you wake up on Easter morning, the Easter Bunny will have already come to your house and hidden the eggs. In this case, all you'll have to do search until you find them. However, if the bunny was too busy to hide the eggs (which he frequently is), you'll have to do it yourself. Here are a few egg hunt hints:

1. Take a count of how many eggs are hidden and how many are found. Make sure they match. The aroma of eau de rotten oeuf in July can be overpowering.

2. Don't hide eggs where pets might eat them.

3. Hide eggs in easy and difficult places to find to keep it interesting for all the kids.

4. Sometimes it's a good idea to give little kids a minute or so head start on their older siblings.

5. For extra fun, let the kids know that finding certain designated colored eggs will earn them an extra prize.

EGG ROLLING
For an egg roll, you must have some sort of incline preferably a hill. The Egg Roll is basically a race; the eggs are rolled down the hill and the one that reaches the bottom first, wins. Steep hills make great races, but slow climbing.

EGG BOWLING
When coloring boiled eggs, leave one white for this game which is very similar to Italian Bacci Ball. Place the white egg in the center of an open space and take turns to see who can roll their dyed egg closest to the white egg without touching or moving it.

A Basket of Easter Flowers

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The flower that most often comes to mind, when we think of Easter, is the Easter lily. But there are others as well, all with rather interesting origins. We can thank Louis Houghton, a World War I soldier, for the popularity of the Bermuda lily--better known as the Easter lily--in this country. In 1919 he brought a suitcase full of hybrid lily bulbs to the southern coast of Oregon and gave them to family and friends to plant. The climate there was ideal for growing this lily, a native of the Ryukyu Islands of Japan.

The Bermuda Lily is a pure white flower, believed to symbolize purity. Coming from one bulb, the flower is said to represent the tomb of Jesus with the blossoms symbolizing his life after death.

In the Alps, the narcissus has been associated with Easter for centuries. In fact, even before Christianity, the narcissus represented springtime in Greek mythology.

In England and Russia, pussy willows are used for Easter flowers. In the Middle East, it is wild tulips, while in Mexico, tropical flowers fill the churches during this spring holiday season.

The early Germans decorated with red flowers and red fruited plants such as English holly, believing the red color represented the blood of Christ. The field anemone, Anemone coronaria, also was associated with the passion of Christ.

In this country, most people buy Easter lilies to celebrate the season. When buying a lily, select a plant with many unopened buds and leaves all the way down the stem. Poor growing conditions or root disease will cause the loss of leaves from the bottom up, so be sure to pull back the wrapper to check. Choose a well-proportioned plant, one that's about two times as high as the pot. Check the buds, flowers, and leaves--especially the undersides--for signs of insect pests and disease. To keep your lily healthy at home, remove the decorative foil or paper covering the pot, or make a hole in the bottom, to allow better drainage. Put your plant where it will get plenty of bright, indirect light and cool temperatures. About 40 to 50 degrees F at night and below 68 degrees F during the day is ideal. You also will need to keep the soil constantly moist. To prolong the life of the blossoms, remove the yellow, pollen-bearing pods or anthers found in the center of each flower.

Don't expect your lily to flower again as it's already been "forced" once by the grower to bloom in time for Easter. However, you might get your lily to bloom again next fall by planting it outdoors once the soil has warmed up. If you plan to replant your lily outdoors, remove the flowers as they fade. Put the plant on a sunny windowsill for four to six weeks until the foliage matures. Continue to water. When the leaves turn brown, cut the stem off at the soil line. Then in late May, plant the bulb four to six inches deep in a sunny, well-drained location. Fertilize twice during the summer. With luck, your lily will bloom this fall.

Fluffy Pinecone Chick

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large, fat pinecone
pencil
yellow paint and paintbrush
fiberfill
white, blue, orange, and yellow felt scraps
green construction paper
Easter grass
white glue
newspaper to work on
scissors

Paint the pinecone yellow and let it dry. Wrap the pinecone in a thin layer of fiberfill, using a pencil to poke the fluff between the scales of the pinecone.
Cut wings, a beak, and eyes from felt scraps and glue them on the pinecone body.

Cut a 4-inch circle out of green construction paper. Glue Easter grass on top of the circle. Then glue the pinecone chick to the middle of the grass. This little chick makes a very nice table decoration.

Handprint Lamb Easter Card

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Turn your hand into a lamb to make this special Easter card.

9 X 12-inch light-colored construction paper
scrap of blue construction paper
package of white hole-reinforcement rings
hole punch
black poster paint and a paintbrush
markers
white glue
thin pick ribbon or yarn

Fold the construction paper in half to form a 6 X 9- inch card. Paint your palm black with the poster paint. Make a handprint on the front of the card with your fingers and thumb spread apart and pointing toward the bottom of the card.
Let the handprint dry before you continue.

Cover the hand part of the handprint with the hole-reinforcement rings to make the lamb's woolly coat. The four fingers will be the lamb's legs, and the thumb will be the head. Use the hole punch to make an eye for the lamb from blue paper. Make a dot in the middle of the eye with a marker and glue the eye to the thumb of the handprint. Glue a pink ribbon bow to the neck of the lamb. Use markers to add grass, flowers, and a sun. Inside the card, write "Happy Easter from your little lamb" and sign your name.