Aunt Ethel's Hot Spiced Cider

Item 38212 Apple Cup and saucer $7.95 at  http://wwwjams09.com

Aunt Ethel was a great woman who lived into her 90's. Her philosophy was simple. She stated that God himself had made all of our bodies and we need to tend to our bodies in order to honor God and thank him for the pleasure of living. She said that our body will tell us when we are hungry and thirsty so we need to hasten to learn about ourselves first. According to her, if we tend to our body like we are supposed to, we will never need to worry about our health because like carefully tended crops, we will be well nourished and strong. Here is her recipe for cider. Enjoy!

Aunt Ethel’s Hot Spiced Cider

Ingredients:

2 gallons cider                                                  
1 Tbsp. mace

1-cup brown sugar                                          
1 tsp. salt

1 Tbsp. Whole cloves                                      
Few grains cayenne

4 sticks Cinnamon bark                                   
Tea Bag

1 Tbsp. All spice                                              
1 Lg. saucepan

Directions:

Put cider into the saucepan and place on the stove and begin to heat. Tie the spices into a tea bag. Place the tea bag into the saucepan. Bring the mixture to a boil and boil for 15 minutes. Remove the tea bag and serve the cider hot.

Chicken Waldorf Salad

http://www.cookingfreedownload.com/Sylvia sent this recipe to me when I had to host several friends on a hot summer day for a bridal party. It was a great success.


Ingredients:
1 lb skinless, boneless chicken breast                           ½ cup raisins
3 lg. red delicious apples cut into sm. chucks                ½ tsp salt
4 celery stalks cut into small slices                                ½ cup sour cream
¼ cup mandarin orange slices                                      1-cup mayonnaise
½ cup whipped cream                                                 2 tsp lemon juice
½ cup nuts (walnuts, pecans)                                       Fry pan
Crisp lettuce leaves                                                     Salad Plates

Directions:
Bring 2 inches of water to a boil in skillet and add chicken. Simmer 8 to 10 minutes or until chicken is tender. Cut chicken into chunks. Place chicken into a medium sized bowl and add other ingredients reserving the lettuce. Stir mixture then toss blended mix to evenly coat the chicken and apples. Wash lettuce and wrap in paper towels and put in baggie without air. Chill salad mixture in closed bowl and baggie of lettuce until ready to serve. Place salad mixture on top of lettuce leaves to serve. Yields 8-10 servings.

Lela’s Butter Taffy

Ingredients:

4 c. sugar

1/3 c. butter

½ c. water

¼ tsp. Cream of tartar

1 pkg. Food coloring

Saucepan

Lg. Platter, buttered

Wax Paper
Mixing Bowl

Directions:

Mix the sugar, tartar, butter and water into saucepan and cook at 275 degrees while stirring frequently. When the taffy is at the “hard crack” stage, pour onto the platter and cool. Once cooled, divide mixture into portions and color the desired shade. Pull the taffy until it is opaque in color and stiff. Cut into ½ x ½ inch ropes and wrap with wax paper. Makes approx. 2 ¼ lbs. of taffy.

Lee’s Quick Cherry Pie

Ingredients:

1 cans Cherries
1 c. sugar
1 Ready made piecrust
2 Tbsp. Cornstarch
Medium saucepan

Directions:
Preheat the oven at 400 degrees. Pour cherries into the saucepan. Add sugar and let the mix come to a boil. Mix in the cornstarch and pour onto the ready-made pie mix. Bake for 50 minutes or until the crust is brown.

Note:
Pan set Item 12129 shown is available from http://www.jams09.com/ at 20% off through December 15, 2009 with code 4321SA

Gifts Ideas for the Chef - Discount code 4321SA

Sid’s Sour Kraut Salad

Ingredients:

1 lg. Jar of Sour Kraut

1 c. chopped celery

1 green pepper, chopped

1 sm. Pimento jar

3 tbsp minced green onions

½ c brown sugar

½ c. granulated sugar

Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs

Directions:

Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.

Looking for other cool veggie products? Click Here!

Broccoli Surprise from Pete

Ingredients:

2 pkg. frozen broccoli chopped

1 cup cream of mushroom soup

8 oz cheese whiz                               

1 ½ cup Minute Rice cooked

½ small onion diced   

½ stick margarine

Skillet              

Baking dish

Directions: 

Microwave broccoli according to package directions. Sauté onions in margarine. Mix cooked rice, onions and other ingredients in pan and bake for 1 hour at 350 degrees

Corn Pudding Recipe sent in by Jenise J.

Ingredients:

1/4-cup margarine, melted
1/2 c evaporated milk
4-cup cream-style corn
4 eggs, beaten
3/4-cup all-purpose flour
Mixing bowl
2 Tbsp. firmly packed brown sugar
1/2 tea nutmeg, cinnamon
Salt / pepper to taste
2 Tbsp. butter, melted
Spoon

Directions:
Pre heat your oven to 350 degrees. Grease baking dish with margarine. Combine corn, eggs, flour, evaporated milk, melted butter, brown sugar, nutmeg, cinnamon, salt and pepper. Pour mixture into baking dish. Bake at 350 degrees for 40 to 60 minutes or until knife inserted in the center comes out clean. Enjoy

Cooking Cherry's Storefront

http://www.cookingfreedownload.com
Offering ideas on nutrition, diet, recipes and has kitchen decor ideas including pots and pans

Banana Nut Bread courtesy of the Cave Creek Ladies

Ingredients:
1/2 c. Sugar
1 1/2 c. Flour
1 tsp. Baking soda
2 Eggs, beaten
1/2 c. Margarine/Butter
1 c. ripe bananas
1 tsp. Vanilla Extract
1/4 c. flaked coconut
1/4 c. Raisins
1/2 c. Pecans, chopped
Directions:
Preheat oven to 350 degrees. In a small mixing bowl crack the eggs remove the shells and pour eggs into large mixing bowl. Using beater beat the eggs about 2 minutes. Add flour, soda, Vanilla extract, mashed bananas, melted butter, sugar and stir Mixture until moistened. Fold in pecans, coconut and raisins. Use non-stick spray and spray the 9x3 loaf pan. Pour in batter and bake until done, or until wooden pick comes out clean, about 60 minutes. Cool on a wire rack for about 10 minutes

Aunt Irene’s Sloppy Joe Recipe

Ingredients:

2 medium chopped red onions            

2 tbsp vegetable oil

1 red bell pepper                                   

4 cloves of garlic, minced

1 tsp salt                                            

½ tsp pepper

½ tsp fresh thyme leaves             

1 ½ lean ground beef

1-cup chili sauce                         

1-cup beer

3 tbsp Worcestershire sauce        

3 tbsp red pepper sauce

4 hamburger buns                           

3 tbsp scallions

Directions:

Brown meat in skillet using 1 tbsp vegetable oil until browned or, about 3 to 4 minutes and set aside. Brown scallions, bell pepper, garlic, salt, pepper and thyme in oil until scallions are soft not brown; about 10 minutes on medium-low heat. Add meat chili sauce beer, Worcestershire sauce and pepper sauce and stir. Heat to simmer about 15 minutes cover so that the flavor stays in.  Toast buns in broiler and place on serving plates. Spoon Sloppy Joe mix over buns and serve with potato chips and pickles. Serves 8.

Bread Selection for the Ceremony of Tashlich by Molly

On the Jewish New Year, Rosh Hashanah, there is a ceremony called Tashlich. During the ceremony, Jews traditionally go to the ocean, stream, or river to pray for forgiveness. They throw rice paper or breadcrumbs into the water and God forgives all their yearly sin symbolically when the fish devour their breadcrumbs or the rice paper dissolves. Occasionally, people ask what kind of breadcrumbs should be thrown. Here are some humorous suggestions provided by Molly for what breads might be most appropriate for each specific sins and misbehavior.

Sin Type	Bread Type to Use
Being overly smothering	Angel Food Cake
Laziness	Any long loaf
Being holier than thou	Bagels
Sycophancy, ass-kissing	Brownies
Auto theft	Caraway
Raising your voice too often	Challah
Indecent photography	Cheesecake
Telling bad jokes/puns	Corn Bread
Having racist attitudes	Crackers
Trashing the environment	Dumplings
Erotic sins	French Bread
Sins of chutzpah	Fresh Bread
Abrasiveness	Grits
Taking unnecessary risks	Hero Bread
Lechery and promiscuity	Hot Buns
Promiscuity with gentiles	Hot Cross Buns
War-mongering	Kaiser Rolls
Sins committed in haste	Matzoth
Timidity or Cowardice	Milk Toast
Complex sins	Multi-Grain
Silliness, eccentricity	Nut Bread
Dropping in without notice	Popovers
Heavy drug use	Poppy Seed
Twisted sins	Pretzels
Pride and egotism	Puff Pastry
Particularly dark sins	Pumpernickel
Impetuosity	Quick Bread
Tasteless sins	Rice Cakes
Sophisticated racism	Ritz Crackers
Excessive irony	Rye Bread
Cheating / not giving full value	Shortbread
Bad temperedness	Sourdough
Petty larceny	Stollen
Minor substance abuse	Stoned Wheat
Over-eating	Stuffing
Dressing immodestly	Tarts
Causing injury to others	Tortes
Sins of indecision	Waffles
Ordinary sins	White Bread
Jingoism, chauvinism	Yankee Doodles

Helpful hints for weight loss ideas & cooking from Colleen

• If you are on a diet, drink Jasmine Tea or lighter teas that have their own natural sweetness, you will not have to add sugar.
• You can make your own spiced teas and ciders. Heat tea or cider to a boil. If you place orange peels, cloves (whole) and cinnamon sticks into cheesecloth, tie and seep into hot tea or cider. Leave 15 minutes or to taste.
• If you drink about 4 cups of Green Tea everyday you can help your body fight cancer.
• That you can rid yourself of belly fat eating peanut butter. They say if you eat peanut butter everyday you can loose 25 lbs a year.
• That ½ cup of blue berries everyday can double the amount of antioxidants in your system and unlock the healing power in your body.
• Gelatin is high in amino acids and if you eat a daily dose it will reduce joint pain.
• Always chill juices prior to adding beverages
• Clove garlic and pepper become stronger when frozen.
• Instant potatoes make good stew thickeners.
• Spray grills with Pam prior to using to prevent sticking and help with cleanup.
• Use oil sparingly when making sauces. This allows other flavors to come through.
• Meat that is chilled will cut thinner.
• Tomatoes help to tenderize roast.
• Lemon juice rubbed on fish will help to tenderize it.
• When baking bread place a small dish of water nearby to help keep crust from becoming too hard and brown.
• You can warm bread in a microwave if you have a glass of water inside with the bread to keep in moisture.
• If you are baking with glass pans, reduce the temperature by 25 degrees.
• If you enjoy a spicy aroma, toss orange and lemon rinds into the fireplace. 

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Chiles Relleno sent in by Luz

Ingredients:

4 lb. Monterey Jack Cheese
Chiles Relleno Sauce
4 oz can Green chilies peeled
2 tsp flour
12” fry pan
2 eggs separated
1 tsp oil

Directions:
Cube cheese (1x1x1/2) and cut chilies into two strips. Wrap each Chile around each cube of cheese. Roll into flour. Beat egg whites until stiff, not dry. Beat yokes slightly. Fold egg yokes into white then fold in flour. Dip stuffed chilies into hot oil until golden brown on each side. Drain well. You can refrigerate chilies to heat later if you wish. The coat will flatten in frig but will puff again when heated. Use Chiles Relleno Sauce recipe below to make sauce. Add sauce to chilies and reheat 5 min. Serve with a spoonful of sauce over each Chile. Serves 8.

Chiles Relleno Sauce

Ingredients:
3 tbsp onion
½ tsp salt
1 clove Garlic crushed
¼ tsp Oregano
¾ tsp oil
Dash pepper
1 cup canned Tomatoes
2 cups Chicken broth

Directions:
Cook onion and garlic in oil until tender but not brown. Add tomatoes and cook 3-4 minutes more mashing and stirring. Put mix through sieve in extra smooth sauce is desired. Combine mix with broth, salt, pepper and oregano. Bring to boil.