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* FEB. 10, 2006: SPICED APPLES:
Peel and core 6 nice big baking apples and set them in a casserole "that fits them" so they don't roll around. Then melt
1/2 cup of those little "red hot" candies in 1/4 cup of water over low heat, stirring constantly.
Pour this over the apples, cover, and bake at 350 degrees until the apples are done, checking them and
basting every 10 minutes. Remove from the oven, uncover, and top each apple with 1/6 portion of 6 oz. of cream cheese that has
been mixed with 1/4 tsp. vanilla and 1 TBS. sugar. You'll love them, warm or cold! And if they happen to fall apart while they are
baking, don't worry -- they will still be delicious!
* AUG. 25, 2005: A DELICIOUS SALAD:
2 cups boned and skinned cooked chicken white meat cut in 1/2 inch cubes
3/4 cup celery, strings removed and cut in half lengthwise and sliced very, very thin (figure two fairly large stalks)
1/2 cup dried sweetened cranberries
Just enough light mayonnaise to moisten. Do not use non fat mayo in this recipe -- it has no taste.
Mix it all together and serve it on lettuce or whole wheat bread. You can eat it right away or put it in the refrigerator for later.
* JUNE 9, 2005: This sautéed asparagus is a very special late springtime treat:
1 pound (more or less) fresh asparagus, tough bottoms cut off; 1 tbsp. extra virgin olive oil;
1/2 tsp finely chopped basil (or 1/4 tsp dried); 1-2 tbsp. lemon juice.
Put oil and basil in saute pan large enough to hold asparagus in one layer (or almost) over medium heat.
When oil is warmed - hot but not smoking - add asparagus. Cover, cook, stir, cover. Do this
several times, watching CAREFULLY to see that the asparagus doesn't burn. Add a few drops of water to help steam-cook
it. Cooking time will vary depending on the freshness and thickness of the asparagus. Be careful not to
overcook it! Add 1 - 2 tbsp. freshly squeezed lemon juice, and toss to distribute it. Cover again for just
a few seconds. Add salt and freshly ground pepper to taste and serve immediately. This will serve 2 to 4 people,
depending on how much you love asparagus. Make it extra special by topping with a few slivers of lemon zest and crumbles
of feta cheese.
* NOV. 13, 2003: You love that sweet potato casserole.....but it is SOooo high fat!
Try my version:
Mix 3 cups cooked sweet potatoes mashed, 1/2 cup low fat milk, 2 tsp. sweet and low brown sugar,
2 tsp. dry butter buds, 1 tsp. vanilla. Put into greased casserole. Top with mixture of:
3/4 cup brown sugar, 3/4 cup low fat bisquick, 1 tsp. dry butter buds & 1 cup choped pecans. spray top with
cooking spray oil and bake at 350 degrees for 40 to 45 minutes. Try this now, and you'll serve it to your guests
for Thanksgiving. Just do not tell them it is healthy till they go back for seconds!
* Oct. 20, 2003: BEST EVER BREAD PUDDING: Beat well: 2 1/4 cups milk; 1 egg & 2 egg whites.
Add: 1/2 tsp. cinnamon; 1 tsp vanilla; 1/4 tsp. salt; 1/2 cup raisins; scant 1/3 cup light brown sugar.
Pour this over 2 cups 1 inch or smaller day old bread cubes. Let sit for 15 minutes or so.
Pour into greased 8 inch round casserole. Put that casserole in another larger one that has 1 inch of boiling water in it.
Bake at 350 degrees 45 minutes (my oven takes almost an hour) until it tests done with a clean knife.
* FEB 28, 2003: SPICED APPLESAUCE recipe for newsletter subscribers only: Just take one 16 oz can of applesauce (unsweetened if you can find it),
put it in a small pan, and add 2 Tbs. cinnamon red hot candies. Stir over medium heat until the candies melt, then cool.
It is pretty, pink, and delicious! You can always add more candies if you want more of the cinnamon flavor.
Just be sure to stir and heat gently until they are completely melted! This really perks up a mild flavored main course!
You may like this so well that you will want to make a double batch. It keeps for several days in the refrigerator.
* JAN 18, 2003: Here is an exclusive for Newsletter subscribers: PEANUT SOUP
Take one can cream of celery soup, and add 1/2 cup of creamy peanut butter.
Stir and mix thoroughly over low heat. Slowly add 12 ounces of non fat half and half, a dash of cayenne pepper and ½ cup crushed or diced canned tomatoes.
Heat to just below boiling and serve two hungry people. This is good with a fruit salad and some crusty French bread.
Sound strange? Try it. I bet you will like it! And remember to check out my Fishing For a Healthy Recipe section for great recipes for all year long.
* JAN 5, 2003: If you have the sniffles try this hot garlic lemonade: 3 cups water plus 3 large cloves garlic cut up. Bring to boil, remove from heat, cover and let stand 10 minutes.
Add ½ cup FRESHLY SQUEEZED lemon juice and ½ cup honey. Strain, and drink ½ cup of this hot 3 or 4 times a day. Store in refrig and heat in microwave as necessary.
This sounds AWFUL, tastes surprisingly good, and really does knock out a cold! Tested in our very own Weedy World (on two legged animals only)"!
* INFORMATION: There are mass spam e mailers sending out e mails and forging real e mail addresses.
I have received more e mails than I can count from various "postmasters" with undeliverable notices.
So PLEASE NOTE that if you receive offensive e mails from me, THEY ARE NOT.
The only e mail I send is my newsletter, which goes to people who have actually signed up to receive it.
* And please remember the Happy Day Shopping Mall for easy on line Shopping at secure web sites.
I am a distributor for Stanley Home Products and Fuller Brush Co. products, and all income received from sales of those products goes to support SOCM, an organization I'm very proud of.
Check out the Mall and the SOCM web site
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