Making Vegetarian Hamburger

Meat Substitute found in all grocery's. All vegan know how to use seitan in meals. Some just buy the non flavored box in health food stores and add flavorings. It's actually cheaper to make your own. It's nice if you have a bread maker to mix the flour and water to develop the gluten faster. ( Steitan_gluten (8) posts) http://shermsrecipes.blogspot.com/2011/12/vegetarian-tocos.html
Every one should know how to make TVP (or gluten/seitan.) This is a hand version of making this protein from flour. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour because of the fibers of its bran etc. (other flours will work) then converting gluten to TVP meat substitute. You can make up a smaller amounts once you get the idea and will not even need a method recipe. By the way, you can find the subject on YouTube.
Different varieties of whole wheat have more gluten than others. Hard winter wheat generally has more gluten in it, yet not necessary. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value, more non allergenic, and taste better. The advantages of making it in your kitchen are your in control of leaving some fiber in, it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ. Their are many methods of making seitan....and recipes. Check YouTube for more ideas to you likings.

FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.
12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein)
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Hand Method
Mix in a bowl
3 cups cool water
7 cups whole-wheat flour
Note: you could use an electric; bread maker, bread mixer, beater to a point and then knead for about 5 minutes. i.e. Let rest in a ball for at least 15 minutes; in water for 15-30.
Extract (wash) the whole wheat starch, bran under water. When the water becomes less white...your through.
This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
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You’ll need:
Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.
Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.
Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.)
Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.
Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.
Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.
Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.
Cooking with Gluten:
This will make meatballs, patties, tacos, chili, sloppy Joe's, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
And if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths).
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Gluten Steaks, Roast and Strips A Cooking Method For Gluten Steaks
RE: Do the “gluten method” for making the gluten for this steak, roast and strips recipe.
Bake 1-2 cups raw gluten in a greased tin can such as (can stews cans) about 4" diameter or No. 2 1/2 size. This is important if you want a definite meat-like texture for these steaks. It's not necessary if you don't care for a more uniform look as seen below.
These definite steaks three factors are determine by:
1. +Gluten needs to be baked in large can (small cans let it raise too much, giving it a bread-like texture).
+ Gluten needs to be pounded out, but not washed out too much.
+Baked this at a low heat.
2. Place gluten slices in boiling broth. The liquid should just barely cover the gluten. Simmer 30 minutes to an hour. The broth should be almost gone. Press out as much liquid as possible either with spoon, through a strainer, or blot with paper towel. Place the gluten steaks on cookie sheet and in a 300-degree oven to dry out for about 30 minutes. After they have been in 15 minutes, turn them over. At this point, pound the steak with a meat tenderizer hammer (not so hard they fall apart) for cubed steaks if desired.
3. Dip steaks in beaten egg, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here) Then fry in mono oiled pan until browned on both sides and serve with gravy or sauce.
Ground Meat
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (around 1/2'' thick)
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground-up gluten, may need a grinder or food processor is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Chops
Roast Method No 2
First Do the “Gluten Method” (the directions is in this blog)
Then, covering the balls of raw gluten with the beef-flavored liquids to cover. Cover pan with lid and let simmer 8 hours. Be sure it doesn't run dry! This method develops a beef roast-like texture. This can be done on top of the stove or in a 250-oven overnight. This is best served by slicing thin and topping with gravy.
Cooking Methods For Gluten Cubes and Strips
Roll out raw gluten with rolling pin: 1/2" thick for cubes: 1/4" thick for strips. Cut into cubes or strips with scissors. Drop gluten pieces into boiling flavored sauce. This enables the gluten to absorb flavor and hold their shape. Simmer 30 minutes. They will be spongy so you will need to dry them out before serving. Press out liquid and place in 300 oven for 30 minutes or until firm and chewy.
Ideas:
*Place a heavy heat-resistant weight on top of gluten pieces or roast when boiling. The dough tends to float and will not absorb all the liquids evenly.
*Many good stocks are in the health food sections of grocery markets and health food stores.
*Giving gluten a beef flavor: For every 1-2 cups ground gluten add 1 TBS beef seasoning, or 10-15 beef broth cubes.
*Vegetarian Ideas: For every 2 cups liquid add 1 tsp. soy sauce, OR: 1 TB Worcestershire sauce, or 1 tsp. Kitchen Bouquet or i.e. and 1 tsp. raw mono oil such as olive oil. The water ratio is usually 1/2 and 1/2...
Or, For every 2 Cups ground gluten + 4 cups liquid: Add Schilling’s Beef Stew Mix & Mushroom 1/2 package, Lipton Onion Soup Mix 1 package. Schilling’s Beef Base 2 - 4 TBS, Bouillon Cubes 2 (powder them), Wyler's Chicken Soup Base 4 TB and Colgins' Hickory Liquid Smoke 4 oz. (it give a barbecue flavor) and there are many other flavors.

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

PEANUT BUTTER TREATS; CANDIES

In this blog I favor recipes that are made organic and natural as possible to healthy and happy. (I do fudge on organic sugars my parent always ate some sugar, not a lot and that generation never had the over weight problems we have now.
However, corn syrups are this generations bad habits. As corn syrup is going down on wall street but not our weights. So, I never fudge on corn syrups, because it causes you to eat the whole thing and more even, as corn syrup increases the appetites and causes weight gain in our children. All candy is made with corn syrup!
You might know, the other reason is we do like deserts and we need them once in a great and so we need to have good recipes on hand with out the corn syrups. I use only ORGANIC peanut butter, no fake sugars or half the sugar in recipes, salt i.e.. The photo shows the recipe of just using peanut butter, powder sugar, then freeze it, add stick and dip in warn melted chocolate then re-freeze for another healful treat. (Truffle recipe can be adapted here too.) Try the cheese fudge recipe then dip the cooled fudge; roll in balls then dip in melted chocolate. (see dipped strawberries for the dip choc. recipe.)
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From: Brook Carn's Peanut Butter -White Chocolate Cookies
2 lbs. good quality white chocolate Guittard or Ghirardelli vanilla chips work great, or Hershey's dark with no corn syrup added. Don't use the cheaper varieties, they won't melt correctly.)
1 c. chunky peanut butter
3 ½ c. rice krispies (try another cereal after you experiment with krispies)
2 ½ c. dry roasted peanuts
2 c. miniature marshmallows (Marshmallows at the HFS are not made with Corn Syrup)
Melt the white or dark chocolate in a large microwave safe bowl in 1 minute increments until smooth. Add peanut butter and stir until totally combined. In separate large bowl combine rice krispies, peanuts and marshmallows.
Pour chocolate mixture over the cereal mix and fold together until combined.
Drop by tablespoonful on parchment paper. Let cool completely.
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RE: Stephanie Younger's Peanut Butter Mousse
3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.
Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here's how:
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Chocolate-Peanut Butter Cup Cupcakes
2 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
6 T. good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
3/4 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups
Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.
To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.
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From: Rachel Henrickson's Peanut Butter Truffles
1 c. organic peanut Butter
6 T. butter, melted
2 c. powdered Sugar
16 oz chocolate (optional,almond bark)
Mix peanut butter and butter together. Slowly mix in powdered sugar.
Cover with saran wrap and chill over-night.
Shape peanut butter mixture into 1" balls.
In sauce pan, melt chocolate over low heat. Stir constantly until smooth. Remove chocolate from heat and cool slightly—30 seconds to 1 minute.
Dip peanut butter balls into the chocolate.
Place on wax paper. .Let stand until firm.
If you haven't already noticed, I use recipes to teach. Rarely will my readers get recipes with no notes added. This is why.
Comments Are Always Welcomed.....All rights reserved; Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS," books or media... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

Organic Olive Oil Vineigrette

I've spot lighted good buys once in a while. Your area may not carry this product but there are other companies that have close copy of the same product. We must read labels. Even Labels are misrepresented. It have glucose sugar instead of corn syrup or/and corn and maple syrup, a play on positioning of words.‎ I did a post on olive oil to read of its healing powers hoping readers will to go in a more healthy direction than the corrupt salad dressing on our fresh salads in grocery stores.
http://shermsrecipes.blogspot.com/2011/11/mother-natures-oil-that-heals.html
I got the first one for 50 cents on sale, or I would have missed it. I was so impressed with it that it’s now my stable foods, named; ORGANICVILLE; OLIVE OIL AND BALSAMIC A VINAIGRETTE. [2 TBSP has 11 g. fat (good fat), sodium 140, carbohydrates 1 gram, sugar -is AgaveI was about to run out and love the flavors, so I added extra virgin olive oil to the rest left in the bottle. Wow… what a discovery; it tasted even better.
http://organicvillefoods.com/recipe-categories/salads/
11/‎29/‎2011

FIBER BREADS FOR DIABETES AND WEIGHT ISSUES

High Fiber-weight-& blood sugar levels "The Cure Conspiracy” is all about medical myths and alternative therapies with their ideas of so-called natural remedies. However it’s marketed and paid by the medical establishment. It says” Medical Publishing”. I wanted to see what so call cures they had and what they actually knew. I did find some new information they knew about fiber that I needed. FIRST;
“Phyllium for diabetes”  SwansonVitamins.com has the best price?
This fabulous seed and fiber controls blood sugar. It talks about “Metamucil” and how it helps to regulate your blood sugar and cholesterol levels. “…”Psyllium” can help knock out diabetes...”
How it works: The herb is from the husk of psyllium seed. It’s the psyllium that forms a gel that slows the digestion of foods as it moves through your system. And because it will take longer to break down carbohydrates and you absorb glucose in the bloodstream insulin has more time to convert glucose into energy.
What about Cholesterol? Studies show “psyllium” LDL cholesterol levels up to 13 percent. It lowers blood sugar levels by almost 20 percent, (Studies done by Veterans Affairs Medical Center, Univ. of Kentucky) gradually increase it to 10 g. a day for eight weeks.


{SO, the FDA to approve the following health claim: “Diets low in saturated fat and cholesterol that includes soluble fiber from psyllium seed husk which may also reduce the risk of heart disease.”
Did you notice that “MAY”? What do they really know? Does the FDA know how to cure anything? Doctor’s don’t nor science or, if they did they wouldn’t be dispensing drugs to stop symptoms. So how can they make claim that any other of their approved alternative means cannot or “may cure?” We could get rid of our National Debt by getting rid of this useless organization that every year changes the food pyramid…because they don’t know for sure! And we’re paying them mega bucks to KNOW!}

Just “3 teaspoons a day does the trick” Metamucil has 3g fibers per rounded tsp. (sugar in product I don't care for)
Here another quote from the book; …”Just one teaspoon, or about 5 grams, with water three times a day before meals can help reduce blood cholesterol levels and control blood sugar levels in diabetic’s…” Dosage is just quoting what the book says. I don’t know I use psyllium. It’s easier but you do have to be careful. Follow directions on the bottle exactly.

My question is…is it the fiber or the herb psyllium seed? So I’ve been studying more on the subject. Did you know the “Word of Wisdom Diet” or mild plant food diet and/or (semi-fasting diet are all very fibrous plant diets? (See posts)
http://shermsorganicnews.blogspot.com/2011/11/facilitating-and-reverse-diseases.html
If you got this route:
More in this book about Fiber.

The author says to “slim down with roughage”. (That’s doesn’t include meat nor dairy/eggs) That’s not exactly news or is it?

We get plenty of fiber from fruit, vegetables and whole grains naturally IF you eat some in three meals and snacks. His message is the same as above. Soluble fiber dissolves in water and becomes sticky in your digestive system. (Metamucil method?) It slows down glucose absorption and helps lower cholesterol. The insoluble fiber doesn’t digest and act as a broom and cleans out pocket or plops in your colon. This insoluble fiber moves more quickly through your intestines keeping you regular. Both type of fiber are very important.

The secret is it naturally block out calories from foods. (White bean are now concentrated and popular for this purpose, and many other fibrous pills in health food stores i.e.) “…just add fiber to you diet and watch the weight melt away…” Fiber adds bulk with less or no calories from the fiber making one feel satisfies and not hungry.
According to the USDA increasing fiber decreases digestibility of protein and fat so you’re ending up absorbing fewer calories. The latest fad is white bean extract for diet pill to stop the absorption of fat.
Fiber absorbs water and swells this makes you feel full. The soluble fiber even slows the movement of the food throughout you upper digestive tract so you will feel full longer.

A study at the University Of Kentucky College Of Medicine, 24 men ate canned beans (an excellent source of fiber) for three weeks. Even while consuming the same total number of calories they lost weight and it lowered their cholesterol too.

Geriatrics should get 20-30 g. fibers (It seems a bit much when actually doing this. I do this idea at a different pace; it can be too much fiber for some. Try at least one good fruit and/or vegetable before meals with whole grain choice every meal and for snacks. This works out better doing it all naturally with real foods than pills. Fruit (apple) or salad i.e. before you eat serves as a natural carb or starch blocker. It came from the same idea as white kidney bean (bran 1 gram), (Phaseolus Valgaris), but whole food are more livable and natural. It’s exciting to eat again. You’re always full and never hungry.

(Younger generation maybe 25-30 grams of fiber a day to stay healthy.) a word of caution is slowly…. too much too soon can lead to gas and bloating. Drink with lots of liquids.

I’m now trying the plant-food fiber idea again to my diet, but metering my blood sugar and doing the idea a bit differently. (I just took added pills before?) You know what they say, “a little bit of knowledge may kill you.” So here’s a bit more adding to what we already know about fiber. Now you’ll need to get out all those old diet encyclopedias and fiber book out that are now out of date. I lost the 5 lbs. I gain in one week? Go figure! For six months in my diet, I took too much of a detour dropping the idea of fibrous foods in comparison to all the added tofu that has no fiber. I either stayed the same then finally gain 5 lbs. I knew I was off somewhere. So I went back to more fruits, vegetables, legumes and grains. There you go….what was missing…
HIGH FIBROUS FOODS: AVOCADO'S, LEGUMES, AND DOUBLE FIBER grain BREADS (5-6 grams a slice.) scrutinize labels on breads, most are not as complex as you might think. The photo brand has some white flour in their brands cleverly hidden. Be fussy your not a garabage can!


  I enjoy the whole line of Ezekiel Breads. Made with no flour (sprouts, legumes sprouts i.e.) Mostly found at health food stores. (balances out protein and fiber)


DOUBLE FIBER AND HONEY BY GREAT GRAINS bakery. This bread has 6 g fiber per slice and 24 g whole grains no high fructose or corn syrups, however it has some white flour hidden....is it worth the fiber? You be the judge. Very tasty hum mm m (I do loose weight on it if...I get all the fiber needed for the day...go figure!
I switched from this one to 5 g fiber and to  balance out the use of fiber in using 5 g protein. (Get the one lowest in sugar) I found two different brands at Wal Mart.
Wednesday, May 03, 2006
Papa's Organic Mega Seeds bread is a good bread if in your area
http://instiks.com/wp-content/uploads/2015/07/flaxyogurtmask-1438083814k84ng.jpg




Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

RED POTATO SALAD & VEGETABLES

Red POTATO SALAD
A method recipe, add in egg i.e. if you like them in your potato salad. But, this recipe differs because it uses our FRESH garden herbs and your chosen vegetable.
INGREDIENTS
- 5 cups (about 1-1/2 pound) red-skinned potatoes, (has less starch-flavor differs) cut into 3/4-inch cubes
- 1/4 cup olive oil- 1/4 mayonnaise
- 1/2 cup low-fat buttermilk ( 3/4 teaspoon basil, curly parsley, celery seed or dried celery, dill, mustard seed etc. (if you don't like these herbs choose the one you like, top with paprika, )
- or, 3/4 teaspoon dried thyme leaves
- 0r, 3/4 teaspoon dried marjoram leaves
- 1/8 teaspoon celery seed or add in tiny cube celery bits
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1 small cucumber, peeled, seeded, and cubed (veggie choice might be?)
- 2 tablespoons chopped chives, green onions or Red onion.
DIRECTIONS
In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well and cool down.
Meanwhile, place all the liquids and mix the mayonnaise in a large serving bowl. Slowly add the buttermilk, whisking until smooth. Stir in the some basil, thyme, marjoram, celery seed, salt (if desired), and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and drained potatoes.
Serve warm, or cover and refrigerate 1 to 2 hours, or, cool in the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 68, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g Diabetic Exchanges: 1 Starch
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

BOW PASTA SALAD (VEGAN)

This is one of my favorite vegan recipes that's healthy, quick semi-homemade and only has five ingredients. It’s a method recipe because you’ll have to adjust the amount of macaroni to the amount equal to your family size. (Read package suggestion on amounts and timing. Then I eye ball the portions to each ingredient. It’s simpler than it’s sounding.
1. Best olive oil you can buy.
2. Chopped Olive (sm. can)
3. Sea salt (to salt the boiling water; then add ;)
4. Organic Bow macaroni (farfalle)
5. LA Mexicana Mild Salsa (which has freshly chopped tomatoes, onion and sweet pepper) Get this one if you have it in your area or another, fresh and not overly cut or blended ingredients.
Boil the bow macaroni for about 15 to 20 minutes; drain; toss with olive oil over the macaroni; cool down then set aside to cool completely with more oil; Cover with plate so the macaroni will not dry out. Next ,add in the olives and mild salsa to your liking.
When I made this up...I had no fresh herbs...try some chopped curly parsley. BOW MACARONI IS ONE OF THE HEAVIER MACARONI'S, and is GREAT as a substitute for dumplings, which also makes this a heavier meat sub. salad. Be careful or it could loose the light side of the dish.
http://shermsrecipes.blogspot.com/2011/11/organic-olive-oil-vineigrette.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

ORANGE JULIUS BEVERAGE

I’ve made this Orange Julius for years… 1 (6 oz) can frozen orange juice, 1 c whole no hormone milk, 1 c water, 1/4 c sugar, less taste first then add more, 1 tsp. vanilla, 10-12 ice cubes, and 1 banana (is optional). Blend to make 2-3 servings!
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6 oz. frozen orange juice concentrate (substitute other fruit juices)
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes
1. Combine all ingredients except ice cubes in blender.Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

AMERICAN INDIAN FRY BREAD

Make them to take along on hunting or camping trip. They're economical, simple to make and no yeast. below is a link that has photos for each process. Unfortunately I have no clue what paper this was from for credit, where credit is due. Their isn't one recipe for fry bread try many until you find one that suits your niche.
Ingredients:
4 cups unsifted flour
1 teaspoon salt
3 teaspoons baking powder
1 1/4 cup lukewarm water
And a good oil to fry in...
Mix thoroughly all dry ingredients thoroughly.
Add water and thoroughly knead.
Cover and let stand 10 minutes.
Roll dough into balls about 2 inches in diameter and roll out flat with a rolling pin into a circle.
Cut two slashes in the center of the circle and ease it gently in to the hot grease in a frying pan.
Fry the dough until both sides are browned.
Serve with salt
(OR - for desert, it's so delicious with honey, or sugar and cinnamon! Enter the danger zone at your own risk!!!)
Makes 10-12 servings.
http://thepioneerwoman.com/cooking/2011/10/indian-fry-bread-and-indian-tacos/ with photos and oil temperature i.e.
NAVAJO'S FRY BREAD....
http://shermsrecipes.blogspot.com/2010/09/flour-tortillas-navajo-fry-bread.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

TAMALE BAKE USING LEFTOVERS

Don't have time to make tamales? Sometime we have left-over meats and need a recipe that we can use up in a pleasant Mexican dish. At this time of year we have lots of leftover turkey. Or, buy chicken breast i.e. I have a corn tamale recipe that the professional would have a hard time making it better…no short cuts. See the post. You can add butter, cut fresh corn in this recipe instead of meat. (Just on “pulse” barely crushing the corn.
TAMALE CASSEROLE BAKE
Ingredients:
1 1/2 c. chicken or vegetable broth (or water)
1/2 tsp. salt (reduce if too much salt in broth.
3/4 c. Masa Harina
1 med. onion, chopped
1 (4 oz.) can green chilies, chopped
1 1/2 c. grated Montgomery cheese
1 tsp. chili powder
1 tsp. garlic powder
4 eggs, well beaten
2-3 c. left-over chopped meats; (TURKEY; chicken, beef, or more cheese etc.)

Masa Hernia can be found in almost any store these days. It makes wonderful home-made tortillas.
Combine water, salt and masa in 2 quart pan. Bring to boil, stirring constantly. Add onions, heat. Reduce heat to low and cook until it is very thick. Remove from heat. Gradually add eggs, mixing well. Add all the rest of the ingredients except 1/2 cup cheese. Mix well.

http://www.mrshappyhomemaker.com/2011/12/authentic-tamales-with-your-crockpots-help/

Bake in greased 9 inch pie plate at 350 degrees for 40 minutes. Sprinkle remaining cheese on top, bake 2 minutes. Serve pie shaped wedges garnished with shredded lettuce, chopped tomatoes, guacamole, salsa and sour cream, etc. if desired.
11/25/2011
http://www.wetree.blogspot.com/
http://www.grouprecipes.com/86204/green-corn-tamale-casserole.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman All rights reserved.

LEMON REMEDIES

Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons. (Lemon aide) The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances — notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene — that promote immunity and fight infection.
It's a good habit to get into is to take some lemon in some water first thing upon rising. This will clean out the liver toxins from the night. Their are lots of healing powers in Lemon's and other fruits and/or their seeds.
Acne (LEMON IS a fruit ACID however, TURNS Alkaline pH in our bodies. However, meat is alkaline and turns acid. Soak meat in fruit acids)
Lemon contains citric acid, which can be effective in treating acne. The vitamin C found in citrus fruits is vital for that healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. In addition to drinking lemon juice with water first thing in the morning, here are some suggestions on how to prepare a homemade acne treatment using lemon:
• With your finger or a cotton ball, apply fresh lemon juice on acne and leave it overnight. Wash with water the following morning. There may be an uncomfortable sensation of burning at first, but it will soon disappear.
• Mix one part of freshly squeezed lemon juice with an equal part of rose or honey water. Put the mixture on affected areas for at least half an hour. Wash it afterwards with water. This application should be repeated twice daily, ideally in the morning and the evening.
Note: these remedies are safe and natural, but if acne is severe or there are open wounds, consult your doctor first.
Anxiety
Research has shown that lemon balm has a calming effect and therefore may be able to help remove fatigue, exhaustion, dizziness, anxiety, nervousness, and tension as it removes toxins. It is also believed that inhaling lemon oil helps in increasing concentration and alertness. It can therefore be used as a room freshener in offices to increase the efficiency of the employees. If you’re feeling tense sprinkle a few drops of lemon balm essential oil (Melissa officinalis) on a handkerchief to inhale.
Canker Sore,
The proven antibacterial and antiviral properties of lemons can accelerate the healing process in the case of cankers. Mix the juice of freshly squeezed lemon into a glass of lukewarm water and rinse your mouth with this solution; do this three times a day. There may be a burning sensation when the lemon juice comes into contact with the canker, however, the more frequently you use it, the less burning there will be.
Fights Fatigue
Long distance walkers, world travelers, and explorers look upon the lemon as a Godsend. When fatigue sets in, they might suck lemon juice by piercing the top of the fruit with a straw, giving themselves a quick-acting medicine and lovely refreshment.
Traveler’s use lemons for protection against many infections of the tropics. A small amount of lemon juice will quench thirst more effectively than many times the amount of water. Experienced travelers declare that when they add lemon juice to ordinary drinking water, in various localities, it acts as an antiseptic and prevents illness due to allergy to different water supplies.

Fever Chills and fevers may be due to a variety of causes, but the lemon is always a helpful remedy. Here is a method that can ease symptoms: add the juice of 1 lemon to a cup of hot water with honey and drink at once, then every 2 hours until the fever or chill subsides.
Cold and Flu Got You Blue?
When you have a cold, the healing power of lemons works both internally, by supplying urgently required vitamin C to your defense cells, and externally, through the application of its antiviral properties to the virus on the mucous membranes in the nose and throat. Drink freshly squeezed juice of 1 lemon in a glass of lukewarm water every 2 hours.
SORE THROAT: If you have a sore throat, add the juice of 1 lemon and 1 teaspoon (5ml) of sea salt to 1 cup (250ml) lukewarm water. Gargle three times a day for 1 minute to diminish the burning sensation. If it’s a case of tonsillitis, gargle every 2 hours for at least 30 seconds with the freshly squeezed juice of 1 lemon. Tilt the head back to allow the antibacterial and antiviral properties of the juice to flow into the back of the throat. You can swallow the juice when you have finished gargling thereby benefiting from an immune-boosting vitamin C shot.
Cure Corns and Calluses
Lemon poultices applied overnight are a good home remedy for corns and calluses. Place a slice of lemon approx 5 mm thick on to the corn, bandage and fasten. Dabbing the affected area with lemon essential oil also helps accelerate the healing process. Take care to only use the undiluted oil on the callused area using a cotton ball or Q-tip, as it is too strong for un-callused skin.
Eczema
If you suffer from skin infection such as eczema, a lemon wrap may offer relief. Add 8 drops of lemon essential oil to 1 cup (250ml) lukewarm water and 1 tablespoon (15ml) of liquid honey. Honey also has anti-inflammatory effect and strengthens the healing power of lemon.
Soak a linen cloth in the liquid, squeeze out the excess, and gently place the cloth on the affected area for 15 minutes, 2 to 3 times a day. Not only will this ease the infection, it will counter the overwhelming urge to scratch.
Pulverize Pain
Even though it tastes bitter, lemon juice has a powerful alkaline effect in the body and is therefore a natural agent against excess acid, which is in part responsible for rheumatism. Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water 3 times a day and if you experience severe pain add the juice of 2 lemons 3 times a day.
Lemon oil has pain-relieving qualities, so to inhibit inflammation and ease pain, massage the affected area daily with several drops of lemon oil mixed with 1 tablespoon (15ml) jojoba oil.
Stomach
Drink the juice of 1 freshly squeezed lemon in a glass of lukewarm water after each meal. The lemon acid will stimulate the production of stomach acid and the activity of stomach muscles.
To protect your teeth enamel, wait at least half an hour before brushing your teeth after chewing, drinking or rinsing with lemon juice. Rubbing lemon juice or oil and drinking lemon juice is not suitable for children under the age of 10. Lemons are effective home remedies for a variety of health concerns but in the case of serious illness always consult your doctor first. It is used as a teeth whitener...but usually on thop of a tooth paste and rinsed throughly. (Strong enough to takes stains out of clothes)

Varicose VAINS?Lemon oil has vessel-strengthening properties that can help fight varicose and spider veins. For spider veins, take 2 to 3 drops of lemon oil every day and mix in a small bowl with jojoba, avocado or almond oil and massage the affected area.

For varicose veins, add 6 drops of lemon oil to 1 ½ oz. (50 ml) of wheat germ oil, and 2 drops each of cypress and juniper oil. Use this mixture daily for a gentle massage of the legs from bottom to top, in the direction of the heart. For a vein and vessel-rejuvenating bath add 8 drops of lemon oil to a warm bath. Also add 4 drops of cypress oil blended with 1 tablespoon (15ml) of honey. Soak in the bath for 15 minutes and when you come out, pat your skin dry — don’t rub it.

Halitosis?
Lemons can help freshen breath that has gone sour after consuming certain spices, alcohol, cigarettes, or that is caused by insufficient salivation. To keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water. Chewing on a lemon slice after every meal will also help.
Healing Hypertension
Garlic and onions have been shown to be effective in the fight against hypertension, and they combine well with the healing power of lemon. Add 3 crushed garlic cloves and 1 chopped onion to 1 quart or cold skimmed or low fat milk or soy milk. Slowly bring to the boil and let it stand for 5 minutes. Pour through a sieve and chill. Add the freshly squeezed juice of 3 lemons and sip throughout the day.

And if you suffer from high cholesterol, don’t forget that the pectin power in lemons along with its other metabolism and circulation boosting nutrients can help lower cholesterol.
Bug Bite
If the stinger is still in the skin, take it out with a pair of tweezers. Massage 1 to 2 drops of lemon oil, mixed with 1 teaspoon of honey, into the skin around the bite.

To repel insects, add 20 drops of lemon oil to 1 cup (250ml) of water and spray into the air. It smells great and repels insects at the same time. Another home remedy is to place a cotton ball soaked in lemon oil in your bedroom. If you are sitting outside in the evening, apply lemon scent to skin areas not covered in clothing. Or, add 10 drops of lemon oil to 1 ½ oz. of sunflower oil and rub into the skin.
Insomnia
Several studies have found that lemon balm combined with other calming herbs (such as valerian, hops, and chamomile) helps reduce anxiety and promote sleep. In a recent double-blind, placebo-controlled study, 18 healthy volunteers received two separate single doses of a standardized lemon balm extract (300 mg and 600 mg) or placebo for 7 days. The 600 mg dose of lemon balm increased mood and significantly increased calmness and alertness.
Lemon oil also seems to be able to stimulate brain activity so whenever you feel tired for no reason or are finding it hard to focus or concentrate, add 4 drops of lemon oil to a water-filled aromatherapy lamp. Alternatively, drink a glass of lemon water every few hours.
Lemons are used in many cleaning products for the fresh clean smell and disincentive properties.
This list of lemon use could be longer...and get recipes using lemons
''TAKEN FOR THE MOST PART from a report By: Theresa Cheung- Nov 10, 2011'Comments

Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

OIL THAT HEALS

In Italy olive oil always has been an integral part of the culture. But Italians also have long known of its health benefits and healing properties. Whether the problem is a case of sunburn, persistent earaches, or dry hair, Italians traditionally have turned to olive oil. Basic and used in many herbal health remedies
Now, new research highlighting the healing qualities of organic extra virgin olive oil not only confirms these uses but also reveals even more beneficial effects from its use. Whether a malady is heart disease, diabetes, digestion, or age-related deterioration, olive oil has been shown to be beneficial in its prevention and treatment. http://shermsrecipes.blogspot.com/2011/11/organic-olive-oil-vineigrette.html
Olive oil has been praised by leading health experts as one of Mother Nature's most healthful fats. And now, olive oil is making news worldwide and is here to stay in homes, restaurants, and even fast-food chains!
People from all walks of life, including some olive oil pioneers and contemporary medical experts, believe olive oil helps fight body fat, keeps blood pressure down, and combats heart disease. It's also known to help relieve colds and maintain healthy skin.
Jean Carper, a leading authority on health and nutrition, points out that new Italian research finds olive oil contains antioxidants similar to those found in tea and red wine that fight heart disease, including LDL cholesterol's ability to clog arteries.
One tablespoon of olive oil has the power to wipe out the cholesterol-raising effects of two eggs. You can take years off your biological age by changing your diet and lifestyle — and olive oil can play a vital role.
Olive oil also is considered one of the most popular folk remedies. More than 30 amazing folk remedies where olive oil plays a key role, including:
• Lowering your risk for heart attack
• How to keep your blood pressure in check
• Simple steps to reverse heart disease
• Easy ways to lower cholesterol
• Beating bladder infections
• Helping heal skin burns naturally
• Curing coughs
• Easing constipation
• Curing dandruff
• Relieving diaper rash • Add years to your life
• Fight infections
• Soothe inflammation
• Ward off arthritis • Stop pain
• Deter memory loss
• Help beat osteoporosis
• Lower your risk of heart disease and cancer
• Enhance your immune system
• Prevent cancer
• Stave off diabetes
• Fight fat (lose weight- TAKE FAT TO LOSE FAT!)
Fights wrinkles (Sophia Loren uses it for a cosmetic cream)
• Help turn back the clock on aging
• Lose weight (we need good fats to lose . . .
Lower Cholesterol and blood pressure . . .
MELTS DOWN GALLSTONES....PREVENTIONS I.E.
Prevent heart disease and cancer . . . and much, much more.
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

Salmonella Outbreak Tied to Recalled Chicken Liver

Macerate (soak) all meat in apple cider vinegar to kill salmonella, etc. before cooking. ACV kills parasites along with making any meat tender (a natural tenderizer)
Salmonella Outbreak Tied to Recalled Chicken Liver - AboutLawsuits.com

'WHEN A STUDENT IS READY A TEACHER WILL APPEAR'....Thanks for all your comments!Please, feel free to add your own feelings in comments. 2002-11 IBSN-0100368574©-copyright 2006 by P T Sherman..

STEAMED DUMPLINGS; CHICKEN-TURKEY- pork

Steamed Wonton Dumplings (It's wrapped and I love wrapped foods) Serve with brown rice.
Recipe Recipe Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 20 minutes
Yield: 33 dumplings
Ingredient:
1 pound ground pork or chicken-hamburger i.e or half tofu-veggie hamburger or 1/2 pork (Not recommend: to do all beef their too heavy)
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
All right reserved; 2002 © PTSHERM
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.
http://www.colitiscookbook.com/main-course-recipes/steamed-chinese-dumplings-with-asian-dipping-sauce-serves-4/ (How to make the dough and the sauce.)

One comment:
Ohhh... These things are 2DIE4. Thanks for posting this delectable recipe! ☺
By Amateur Cook on STEAMED PORK DUMPLINGS on 8/24/11

CHIPS AND CHILI BEAN CASSEROLE

According to Lewis Black; The Democrats


Other views are always welcomed...




Moved else where...

CANNED STEW FLUFFY-DUMPLINGS

Fluffy Dumplings (Quick semi-home-made-confort meal)
I love these fluffy dumplings the are great in any stews or semi home made by adding to home made soup, and chicken broths etc. At times their so much better than noodles. I'm a dumpling person not tastless noodles. (Try fruit too like apples with apple spices added and of course some sweetner i.e.) When I make them I generally choose a neighbor to make happy! Some think it takes a lot of time cooking but actually it takes less time than you think. The biggest problem is to having basic's on hand for emergency's, do plan ahead by having big cans of stews in the pantry.
FLUFFY DUMPLINGS
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg slightly beaten
In medium bowl, combine ingredients and mix well. Drop dumpling by an 1/8 ice cream scoop or by the tablespoons into boiling stew mixture. Reduce heat: cover tightly (no peek) and cook 13-16 minutes or until dumplings are fluff and no longer doughy on the bottom. Make a little more than 12 dumplings.( I use 1/8 size ice cream scoop to drop them in the hot stew. You may need to add a can of water in some canned stews?)
Variations to dumplings: Add 1 tbs. chopped fresh parsley and 1/2 tsp. crushed sage leaves finely to the flour etc.
Or, Add 1 tbs. chopped fresh chives or in some recipes add 1/2 tsp crushed basil leaves to the flour.
*You can use these dumplings to chicken and dumplings too.

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

PROTEIN FUDGE (no cook)

Chocolate Peanut Butter Cheese (protein) Fudge (No Cook Recipe) It has plenty of protein, more friendly diabetics candy, no corn syrups, proteins SLOWS blood sugar RELEASE.
Ingredients:
1/2 lb. Velveeta Cheese (or the other kind) (room temperature)
1/2 cup organic butter (room temperature or, margarine?)
1 cup organic peanut butter (creamy or crunchy)
1 tsp. vanilla extract
1 cup or hand full of nut meats
5 cups confectioner's sugar
*1/2 cup cocoa powder (optional, only if doing a choc. version is desired)
9 x 12 sq. pan _sprayed with non stick butter spray or lined with wax paper
*Cream (room temperature) cheese, butter, then add peanut butter and vanilla together. Mix well.
Add in the cocoa powder if desired. This tastes great just as a peanut butter fudge and is much lighter.
Add the sugar; cup at a time and taste the mixture to see if you would like it more sweet or less, just adjust the butter or peanut butter.
Beat in the nut meat (walnuts or pecans etc.,) in at last min.
.........................
The mixture may be very dry. Pat it firmly into pan and blot with paper towel on top to remove any excess oils and leave on over night then, refrigerate.
I've done a similar recipe in Jr. High Cafeteria while working there; and we used shredded American cheese then, just incorporate it thoroughly with the same ingredients; add room temperature butter.
Others methods use; blue cheese, cream cheese etc., Photo top peanut butter cheese fudge and bottom is the choc cheese fudge.
.....................
Truffles: After cooled, roll in same sized balls and melt choc. on low heat, wait one min. then roll the choc or the peanut butter fudge in the chocolate with a tooth pick and chill.
Comments Are Always Welcomed....copyright 2006-11 by P.T. Sherman.. All rights reserved.

3-HOMEMADE SWEETENED CONDENSE MILK

No 1- Sweetened Condensed Milk(Use up that powdered milk?) And, no corn syrups. Choose the method and milk you would like.
1 cup of powdered milk,
1/3 cup warm water,
2/3 cup sugar (no corn syrups here)
3 TBS of melted butter.
Mix in blender until smooth.
Refrigerate. This makes 1 1/2 cup or equal to one can of Eagle milk. There’s no difference in taste or quality.
No 2- recipe: Yield: 1.5 cups
Ingredients:
•1 cup instant nonfat or reg. dry milk ...(Soy, check health food store varities/
•2/3 cup granulated sugar
•1/3-1/2 cup boiling water
•1/4 cup (2 oz) melted butter
Preparation:
1. Place the dry milk, granulated sugar, 1/3 cup of the boiling water, and the melted butter in a blender.
3. Condensed milk typically has a thick, syrupy consistency, but if your homemade condensed milk is too thick to pour easily, add another spoonful or two of boiling water and blend to incorporate. Adjust the water until you are happy with the consistency.
4. Use your homemade sweetened condensed milk right away, or store it in an airtight container in the refrigerator for up to 5 days. It will get thicker when it is refrigerated, but will loosen up when stirred and brought to room temperature.
........................... No. 3- condensed sweetened milk recipe.
Ingredients:The Organic Condensed Milk
1 1/2 cups whole organic milk or another milk
1/2 or 2/3 cup unrefined sugar like organic cane sugar
3 tablespoons of organic butter
1 teaspoon of a high quality natural or organic vanilla
Method:
Mix sugar and milk together in a heavy-bottomed saucepan over medium-low heat. Bring to a low simmer (until the mixture just barely smiles) and stir until sugar is dissolved. Using a heat diffuser (or if you don’t have one turn heat to low), turn down heat to low.
Reduce mixture by half, to one cup of milk. This will take some time, about 2 hours. So do some things around the house while keeping an eye on your milk.
Once milk is reduced whisk in butter and vanilla. Cool mixture several hours to overnight in the refrigerator until thick.
Read more: http://www.budgetsavvydiva.com/2011/05/organic-saturday-homemade-sweetened-condensed-milk/#ixzz1crbT88GQ
http://articles.mercola.com/sites/articles/archive/2011/11/05/why-are-your-spices--seasonings-exposed-to-half-a-billion-chest-xrays-worth-of-radiation.aspx
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

CHEESY CORN CREAM PUFFS

Another Corn Recipe for the fall season:
Cheesy Corn Creamed Puffs
Ingredients:
•1/2 cup water
•1/2 cup butter
•1 cup cream style corn
•1 cup flour
•4 eggs
1/4 teaspoon garlic or plain salt
•1-2 teaspoons snipped fresh chives
•Fresh ground black pepper, to taste
•1 cup pepper jack cheese
•Toppings of choice* if desired
Method:
Preheat oven to 400 degrees. Line baking sheet with parchment paper; set aside.
Bring to a boil water, butter, corn and salt. Reduce heat, add flour and stir until mixture forms a ball and pulls away from sides of pan. Remove from heat and place in mixing bowl. Cool 5 minutes (to prevent eggs from cooking when added).
Add eggs, one at a time, beating well after each addition; after last egg batter will appear sticky and elastic. Stir in chives, black pepper and 3/4 the cheese. Drop by tablespoon onto prepared baking sheet; sprinkle with remaining cheese. Bake 20-25 minutes in center of oven, until golden brown and puffed. Poke a small hole with a toothpick in the side each puff to allow steam to escape and help prevent puff from collapsing.
Enjoy puffs warm plain, or split and fill with favorite breakfast/brunch/appetizer toppings. Great served with soups and stews.

Notes: Recipe also called "Gougeres," small French cheese pastries very similar to cream puffs. Great little twist to cream puffs; perfect for brunch/lunch and appetizers. Nutrition analysis is for 2 dozen puffs and does not include filling. Makes 30-40 mini puffs or 20-24 larger Filling ideas: Scrambled eggs, ham and cheese with salsa; cream chicken ala king; mushrooms, beef ham; tuna salad; barbecued chicken; soups etc

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

CORN STICKS

Cornbread Sticks (Need to heat mini cast iron cornbread stick pans)
Ingredients:
•1 tablespoon butter, melted
•1 clove garlic, minced
•1 tablespoon chopped green onion
•1 tablespoon finely chopped jalapeno, more or less to taste
•1 tablespoon fire roasted red pepper, chopped (OPTIONAL)
•1/2 cup yellow cornmeal Organic when possible, corn is very polluted in the US.
•1/2 cup flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1 1/2 teaspoons baking powder
•1 tablespoon sugar
•1 large egg, beaten
•1 cup buttermilk
•1 cup shredded sharp cheese
•1 tablespoon crumbled cooked smoky bacon ...I leave this out...optional
•Oil to brush in pans
Method:
Preheat oven to 425 degrees. Place mini cast iron cornbread stick pans in oven to heat. Over medium heat, saute garlic, green onion and peppers in butter until soft; set aside to cool.

Dry ingredient: Stir together cornmeal, flour, salt, baking soda, baking powder and sugar. Then liquids: Whisk together beaten egg and buttermilk; add to dry ingredients; stir in peppers and garlic, shredded cheese and bacon.

Remove cornbread stick pans from oven and lightly brush with oil; spoon batter into hot pans. Bake 10-12 minutes or until golden brown.

Notes: A little kick with a lot of flavor! Mini corncob bread sticks are excellent additions to soups, stews and snacks. Bring on winter meals. Makes approximately 3 dozen mini sticks

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.