Apr 1, 2014 - HELPFUL HINTS    No Comments

CHEESE GLORIOUS CHEESE

When it comes to a holiday spread or, perhaps, a party of friends, cheese trays are an easy accompaniment for appetizers and snacks.

Here’s a tip to take them over the edge and be the talk of the party.

COOKIE CUTTERS AND CANDY MOLDS.

Use the cookie cutters of any shape (leaves for fall, footballs for the SuperBowl, bunnies for Easter – you’re only limited by your imagination!)
Use them to cut the cheese…er, on the table that is!  OR

Coarsely chop (if your cheese isn’t already grated) and place in micro-wave safe measuring cup (or melt fondue style on the stove…)
When cheese is melted and pourable, pour into the candy molds.

Refrigerate for about 20 minutes to set.  Remove from the molds by flexing the mold.

Cheese is a dairy product.  You’ll want to refrigerate it until serving.

Remember, type of cheese and pattern of cookie cutter or candy mold is only limited by your imagination.  HOW COOL IS THAT?

Apr 1, 2014 - FUN WITH HERBS, RECIPES    No Comments

LEMON GRASS, CORIANDER AND CLOVE BATH – MUSCLE SOAK

Epsom salts just not enough for you?  Over doing it in the exercise or honey do department?
Try this to relieve suffering in joints and muscles!
It helps stimulate the circulation.

2 tablespoons almond oil
2 drops lemon grass oil
2 drops coriander oil
2 drops clove oil

Measure the almond oil carefully into a small dish.
Slowly drop in all the other essential oils.
Mix the ingredients all together.
Turn on bath tap.
Pour ingredients into bath while water is running to fill bath.
Rinse dish under the running tap to insure all the oils have gone into the bath water.
Take a long, relaxing bath.

Apr 1, 2014 - RECIPES, SWEET TOOTH    No Comments

SKILLET SWEETS

These awesome sweets cook and glaze in under 15 minutes.  They’re very healthy, too.

Makes 6 servings.

2 tablespoons butter
1/2 cup orange marmalade
1/4 cup water
1 tablespoon lemon juice
1 can or 1 pound yams/ sweet potatoes (your choice)
6 stewed prunes, pitted

Heat the butter, marmalade, water and lemon juice in a skillet.
Add potatoes and prunes.
Cover.
Cook slowly for 15 minutes (hmmm, doesn’t all time pass at the same rate?)
Baste to glaze.

Apr 1, 2014 - ON THE SIDE, RECIPES    No Comments

ZUCCHINI BISQUE

Your garden has been VERY productive in the zucchini department.  You made bread, you fried it, and still you wonder what to do with it all.
This is a delicious way to use such a versatile squash.

Makes 1 1/2 quarts.

1 onion, chopped
1/2 cup butter
1 1/2 pounds zucchini, shredded
2 1/2 cups chicken stock
1/2 teaspoon nutmeg
1 teaspoon basil
1 teaspoon salt
Pepper to taste
1 cup heavy cream

In a large sauce pan sauté the onion in the butter until limp.
Add the shredded zucchini and chicken stock.
Cover and simmer for 15 minutes.
Separate the liquid from the solids, saving both.
Using a small amount of liquid, puree the solids.

Note: Puree may be made in several steps in the blender.  Be sure to properly vent the blender.

Recombine the liquid and the puree.
Add the seasonings – nutmeg, basil, salt, pepper
Just before serving, heat while stirring thoroughly, add the heavy cream and adjust the seasonings.

DO NOT BOIL AFTER ADDING THE CREAM.