CookBookNut.com

I'll Drink to That

2008-05-11T11:55:00.000-07:00

What originated in Ancient Greece as a demonstration to guests that they were not about to be poisoned, the “toast” became the common custom we practice today. Toasts are used in multiple celebrations as well as to honor individuals both living and dead. In the 17th century, the word toast became associated with the custom by serving drinks with a spiced toast to improve the flavor of the drink.

Special occasions such as weddings, retirements, new endeavors and births invite the custom of offering goodwill, happiness, and prosperity to the honoree. There are also toasts for the dead when a loss for words is felt. A well made toast can contribute to any special moment with just a modicum of forethought, toast etiquette and appropriateness to the occasion.

The components of a toast includes the verbalization, the agreement, and the actual drinking or imbibing. The verbalization guidelines are simple. From a simple “cheers” to an eloquent short speech, a toast should be simple and from the heart. The person states the reason for the toast thus eliciting an agreement from the others present. The agreement is signified by each individual lifting their drinks into the air. This is often accompanied by confirming sentiments such as “Hear! Hear!” And finally the drinking of the beverage “seals” the toast. It may be as simple a quick sip, a long drought or the complete draining of the glass depending on the region.

Enjoying the Sweets

2008-05-10T11:55:00.000-07:00

In the United States and a few other countries, France, Canada, Australia, and Ireland, dessert is the last course of a meal. It is normally sweet and is commonly ice cream, cakes, cookies, pastries and fruits. In the United Kingdom and some commonwealth countries, such as India, the dessert is called a pudding, meaning any sweet dish following a meal. In some countries the word “afters” is used instead of dessert. In China sweets are served throughout the meal alternately with savory dishes, but the final dish is sweet.

It wasn’t until the 19th Century that desserts became commonplace in the West. Prior to then, desserts were only served by the aristocracy or for special meals such as Christmas. As the cost of sugar became more affordable, desserts became more common for the middleclass. In the United States desserts are served any time as a snack and as a treat for guests.

People who are diabetic or who are making an effort to remain on a low-carb diet can still enjoy desserts. Just remember that most recipes that are low-fat or fat-free have fillers loaded with carbohydrates. Some sugars are fine especially when eaten as part of a heart healthy diet. And it is important to exercise regularly. Also, pay attention to portion size; your portion size is as important as what you eat.

Almost every holiday in the West is saturated with sweets. Ice cream and cake are served at almost every birthday. Valentines Day is a time for chocolates. Easter comes with chocolate bunnies and candy eggs. Christmas and Thanksgiving call for a super meal with loads of desserts such as pies, cookies, cakes, and anything your imagination can cook up. In America we like our desserts.

Ham Casseroles

2008-05-09T11:54:00.000-07:00

Here are a couple of crowd pleasers. These are great for your dinner meal or to take to the next pot luck gathering.

ASPARAGUS HAM BAKE

2 cups cubed fully cooked ham
2 cups cooked rice
1 can (10-¾ oz) condensed cream of mushroom soup, undiluted
¾ cup evaporated milk
½ cup shredded process cheese (Velveeta)
3 tablespoons finely chopped onion
1 pkg. (10 oz) frozen asparagus spears, thawed
½ cup crushed cornflakes
3 tablespoons butter, melted

In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2 quart baking dish. Top with asparagus and remaining ham mixture. Combine cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees for 30-35 minutes or until heated through. YIELD: 4-6 Servings.

DOUBLE CHEESE HAM SOUFFLE

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
3 cups (12 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
6 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-½ cups finely crushed cornflakes
3 tablespoons butter, melted

Place half of the bread cubes in a greased 13X9X2 baking dish. Top with ham, cheeses and remaining bread cubes. In a bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. YIELD: 8-10 Servings

Healthy Salad Dressings

2008-05-08T22:32:00.000-07:00

One of these terrific salad dressings is sure to spice up your next salad. They will all ask for more, and they are even good for you!

SOY RANCH DRESSING

1 cup water
2/3 cup Soyagen (soy milk powder)
1 pinch salt
1 tablespoon sugar or honey
4 tablespoons Hidden Valley Ranch dressing mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup light olive oil or canola oil
Juice of two large limes or one lemon

In blender, place water, Soyagen*, salt, honey or sugar, ranch dressing mix, garlic powder, and onion powder and process until smooth. While blending, slowly pour oil into mixture. Mixture will thicken. Pour mixture into a container. Stir in fresh lime or lemon juice. Dressing should thicken more with the addition of lime or lemon juice. Chill in sealed container until serving.

(*If you do not have access to Soyagen, a soy milk powder, do not use any other soy or tofu milk powder; it will not thicken. It is best to replace the water and Soyagen with 2/3 cup tofu, blended with enough water to thin to white-sauce consistency.)

GREEK SALAD DRESSING

1/3 cup fresh lemon juice
4 tablespoons light olive oil
½ teaspoon honey or pinch sugar
2 tablespoons green onion, sliced thin (optional)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
¼ teaspoon salt (optional)
2 garlic cloves, minced

Mix all dressing ingredients in a container than can be shaken. Shake well until oil and lemon juice have a creamy appearance. Chill until serving. Shake before serving each time.

Entertaining With Potluck

2008-05-07T22:31:00.001-07:00

Potluck meals are popular in the U.S. They are meals shared with a group for almost any get together. The meal could be a luncheon, dinner, or a gourmet any occasion. Normally the food is home cooked, but it doesn’t have to be. Some potlucks are strictly that; no one knows what everyone else is going to bring. The possibility is there that everyone will bring salads or desserts. It is funny though how potlucks almost always have enough variety for a balanced meal.

Sometimes the hostess asks people to bring a specific dish or gives some suggestions. Quite often the hostess provides the main course and beverages and the guests bring side dishes, salads and desserts. Main course dishes could be a baked ham, roast or grilled meat. Often the hostess also makes up some appetizers.

Many of your guests will have their own favorite recipes, but if you are looking for a new dish check out the recipes in the Internet under www.cs.wisc.edu/sacm/potluck/list.html for the newest recipes list. If you are invited to a potluck and don’t know what to take, ask the hostess for ideas.

Many clubs meet regularly and have potluck meals frequently. If they rotate being hostess then they can share the cost and responsibility for preparing the main dish, beverages and appetizers.

A potluck is a good time to try a new recipe that is more than you would fix for those at your home. Also, it is a good time to taste others’ recipes. You may find something you will want to try at home.

All about pasta

2008-05-06T19:56:00.001-07:00

We can trace the history of pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making noodles as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough that became the first spaghetti.

Pasta made its way to America through England. The English discovered pasta while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then cover them with cream sauce and cheese. But it was Thomas Jefferson who gets credit for bringing the first macaroni machine to America when he returned home after serving as ambassador to France.

The first industrial pasta factory in America was built in Brooklyn. From lasagna to light linguine dishes the recipe possibilities are many. Pasta is also a healthy meal option for consumers. There are now more options than ever for consumers to enjoy healthy and economical meals the whole family will love with the new enhanced pasta varieties such as whole wheat, whole grain, pasta with omega-3 and high fiber pasta.

Pasta come in a lot of different shapes and you have more than 50 different shapes to choose from. When making pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Pasta that are thicker, like fettuccine, work well with heavier sauces.

Jell-O Salads & Desserts

2008-05-05T19:55:00.000-07:00

Here are two really different styles of serving gelatin and pudding. You can use them either for a side dish or dessert. They are both irresistible, whether used with another food item, or by themselves! They are definitely a MUST TRY!

CHERRY WALDORF SALAD

¾ cup boiling water
1 pkg. (4 serving size) Jell-O Brand Cherry Flavor Sugar Free Gelatin
½ cup ice cubes
1 medium apple, chopped
¼ cup chopped celery
1 small banana, sliced
½ cup chopped walnuts, if desired

Stir boiling water into dry gelatin in medium bowl for 2 minutes, until completely dissolved. Add enough cold water to ice cubes to measure 1-¼ cups. Stir into gelatin. Refrigerate 1 hour or until thickened (spoon drawn through leaves definite impression).

Stir in apples, celery, bananas, and nuts if desired. Pour into 3-cup serving bowl. Refrigerate 1 hour or until firm. Garnish if desired. Store leftover gelatin in refrigerator. YIELD: 5 (½ cup) Servings

WATERGATE SALAD

1 cup Jet-Puffed Miniature Marshmallows
1 pkg. (4 serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz) Dole Crushed Pineapple, in juice, untrained
½ cup chopped Planters Pecans
1-½ cups thawed Cool Whip Whipped Topping

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping, stir with wire whisk until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator. YIELD: 8 (½ cup) Servings.

(NOTE: Jell-O, Jet-Puffed, Dole, Planters, and Cool Whip are all registered Trademark names.)

Appetizing Soups

2008-05-04T19:55:00.000-07:00

If you like to serve soup before a nice meal, these are just the ticket. Both have completely different tastes to try. The chilled soup is great for summer!

CREAMY BROCCOLI-RICE SOUP

1/3 cup water
3 cups broccoli florets
½ cup chopped onion
3-½ cups water
4 teaspoons McKay’s Chicken-Style Seasoning
½ cup uncooked brown or regular white rice
1 cup tofu or soy or nonfat milk
1 teaspoon fresh oregano leaves or ¼ teaspoon dried oregano leaves
½ teaspoon salt (optional)

Heat 1/3 cup of water to boiling in 3-quart saucepan over medium heat. Add broccoli and onion. Boil uncovered 6 to 8 minutes, or until almost tender; drain and set aside.

Heat 3-½ cups water, McKay’s Chicken-Style Seasoning and rice to boiling; reduce heat. Cover and simmer 18 to 20 minutes, or until rice is tender. Place half the broccoli mixture and half the rice mixture in food processor or blender. Cover and process until smooth; return to saucepan. Repeat with remaining broccoli and rice mixtures; return to saucepan. Stir in remaining ingredients; heat through. Serve. YIELD: 4 Servings

CHILLED CHUNKY GAZPACHO

6 cups tomatoes, coarsely chopped (about 3 pounds)
1 32-ounce bottle low-sodium tomato juice
2 cups cucumber, peeled and chopped (about 2 medium)
1-½ cups green bell pepper, chopped
1-½ cups Vidalia or sweet onion, finely chopped
1 cup celery, chopped
1 tablespoon olive oil
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon hot sauce
3 garlic cloves, minced

Combine all ingredients in a large bowl; stir well. Cover and chill. YIELD: 8 (1-½ cups)

Treat Yourself to a Low-Fat Dessert

2008-05-03T19:55:00.000-07:00

This delectable cheesecake will please any crowd! And, it’s low-fat!

LOW-FAT RASPBERRY CHEESECAKE

1 cup fresh or loose-pack frozen raspberries
1 cup all-purpose flour or whole-wheat flour
1 teaspoon baking powder
½ cup sugar or honey
¼ cup canola oil
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon vanilla
1 cup plain fat-free yogurt or Tofu Yogurt (below)
¼ cup sugar or honey
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons all-purpose flour
1-½ teaspoons lemon peel, finely shredded
1 teaspoon vanilla

Spray a 9 inch spring form pan with nonstick cooking spray; set aside. Thaw frozen raspberries at room temperature for 15 minutes. Drain, if necessary.

Combine flour, baking powder, and sugar (if using sugar). In separate mixing bowl, combine oil and honey (if using instead of sugar). In small cup, whisk 1 tablespoon cornstarch into 3 tablespoons water. Add the cornstarch mixture to the oil mixture. Add 1 teaspoon vanilla and mix well. Combine flour mixture with liquid mixture. Spread onto bottom of prepared pan; sprinkle with loose raspberries.

Combine the yogurt of choice, ¼ cup sugar or honey, 1 tablespoon cornstarch, 3 tablespoons water, 2 tablespoons flour, lemon peel, and 1 teaspoon vanilla in medium mixing bowl. Mix until smooth; pour over berries-and-cream mixture.

Bake in a 350 degree oven about 45 to 50 minutes, or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan. Cool completely. Cover and chill for 2 to 24 hours before serving.

TOFU YOGURT:
1 cup firm tofu
2 tablespoons canola oil
1 tablespoon lemon juice
1-½ teaspoons honey
1 teaspoon vanilla
½ teaspoon salt

Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Chill until serving.

Fun Without The Alcohol

2008-05-02T19:46:00.000-07:00

There are many drinks that can be made that are without alcohol. So if you are choosing not to drink because you were chosen to be the designated driver for the night or you choose not to drink due to personal or religious reasons, you can still have your favorite drink, it will just be without the alcohol. With multiple websites and more than 700 recipes available like fruity, fizzy, cocktails, tropical and creamy mixes, you're sure to find the one that is right for you.

If your best friend is pregnant and you are the one throwing a baby shower for her, pregnant women can't drink, don't leave her out. Mix up some tasty virgin daquiris that will be sure to be a crowd pleaser.

It's Saturday night and you have been the chosen one to be your group's designated driver. Now that doesn't mean the fun has to stop there. You can still have your favorite drink tonight, it will just be minus the alcohol. Before you head out for the night you can pick out your favorite drink's recipe or pick a new drink for the night and take the recipe with you, just in case the bartender is unsure of how to make it.

Don't be the party pooper; be the life of the party with your non-alcoholic drinks. With multiple website and multiple drink recipes you'll be able to mix up the perfect drink for every occasion. Grab your blender and get started tonight and then sit back and relax.

The Bartender

2008-05-01T19:46:00.000-07:00

A bartender is a person who prepares and serves beverages to customers in bars, restaurants, pubs, taverns, lounges and clubs. The beverage is usually an alcoholic beverage such as beer, wine or mixed cocktails. A bartender is also referred to as a barkeeper, barman, barmaid, and mixologist. A bartender’s main responsibility is to serve guests who approach the bar. However, in some establishments a bartender is also required to take payment from guests and wait staff, control the inventory of the liquor supply, and keep glasses well stocked.

Bartenders who work full time can make a substantial amount of money while working in a fun atmosphere and doing something they enjoy. However, due to its flexible hours and multiple shifts it also makes an ideal part-time job for college students or for those who are trying to supplement their income. A talented bartender relies on socializing with the customers while mixing and retrieving drinks at the same time. Usually it’s the friendly bartenders who attract return customers and draw larger tips.

Bartenders are always creating new drinks. Not too long ago a kamikaze was a very popular drink. It consists of vodka, triple sec and lime juice. Eventually the lime juice was replaced with cranberry juice and a drink called the cosmopolitan emerged. If a bartender wants to be even more creative they can replace the cranberry juice with raspberry or blueberry. All it takes is a good bartender with a little bit of imagination and creativity and the possibilities are endless.

Fruit Smoothies for Weight Loss

2008-04-30T16:01:00.001-07:00

Fruit smoothies are a great way to have a healthy snack, loose weight or to replace a meal when you are on the run. They also fill you up, especially if they are made from homemade with fresh ingredients, so you tend to eat less throughout the day. The New York Obesity Research Center determined that people who consumed GNC’s soy-based shakes, lost three times more weight than dieters who ate regular food and consumed the same amount of calories. If you are trying to loose weight, try having a fruit smoothie in the morning instead of cereal or toast. It will help increase metabolism and regulate blood sugar levels for hours.

Fresh fruit is always best, but frozen is almost as good and it lasts a lot longer. Some fruits to try are bananas, strawberries, blueberries, oranges, pineapples, and raspberries. The food pyramid recommends 4 to 9 servings of fruit a day, so by having a fruit smoothie for breakfast puts you ahead of the game. A great one to try is a Banana-Strawberry Smoothie. Take 1 frozen banana, 6 frozen strawberries, 1 ¼ cups of water and 1 tbsp of skim milk powder, and process it in a blender until ingredients are mixed through. This can also be used to substitute lunch or even for a quick snack on the go.

With so many processed foods on the market, it is hard to stick to a healthy, low calorie diet. Fruit smoothies are delicious and full of vital nutrients, which can be used with virtually any weight loss plan. Some benefits are increased energy levels and lower fat-making insulin levels and they can be made ahead of time and frozen, for a quick breakfast or snack.

Mexican Food

2008-04-29T16:00:00.000-07:00

Are you the type of person that likes good tasting food with a spice to it? If so, then don't think it twice, Mexican food is the way to go! It not only has lots of flavor but there is also a wide variety of different dishes to choose from. If you are the type of person who can't handle too much spice then start out with a dish that your stomach can handle like beans and rice.

Mexican food is known for the different flavors added to it and for the decoration of the plating as well. Not only does Mexican food have great attraction toward it but it has some great tasting specialties as well. One of the Mexican specialties or typical dishes are the tacos which can be filled with various fillings and the tortillas are fried until they are crispy. These tacos are then topped off with the authentic Mexican salsa which consists of onion, diced tomato, green jalapeños and a bit of chopped cilantro. Once you try a Mexican dish once you will want to go for more.

Best of all, Mexican food is not at all hard to make. There are some dishes like the chilaquiles which are made of cut up corn tortillas which are fried. To this you then add eggs and a delicious red salsa which you can make as spicy as you want. Oh, we cannot forget the hand made corn tortillas which leave a great taste in your mouth and can easily replace those tortillas sold in the store. These tortillas are made with a masa dough that is made and then flattened with a tortilla press to give it a nice round flat shape. When this is done you put the tortilla on a comal which is a flat iron skillet used to heat the tortillas. You can accompany this great tasting tortillas with many great tasting Mexican dishes.

Sandwiches, and Stews

2008-04-28T15:59:00.000-07:00

It is unknown when the stew was accompanied by the sandwich. The duo's history is quite different, varying in country of origin as well as the time each dish has existed.

A legend of sorts surrounds the creation of the sandwich. It is said that John Montague, fourth Earl of Sandwich, had been gambling and did not want his dinner to interrupt his game, so he ordered a cook to make him a meal that would not require utensils, and according to legend that is the how the sandwich came to be. Though a popular and amusing story this is not the truth. The sandwich's true origins stem from the ancient Greek and Romans. It is likely that the Earl had enjoyed sandwiches during his trips to the Eastern Mediterranean and adapted them to English tastes. Though the Earl did not invent the sandwich, or cause its invention, he may be responsible for its rise in popularity among the English.

The oldest known recipe for stew comes from the 4th century which is said to be based on the three Roman gastronomes. However it is believed that stews had been around for a far greater amount of time. Scythians have been noted to use an animals "paunch" in this way: they would add meat and water to the "paunch" and put it on their bonfires to cook. Archaeologists have found evidence of various cultures using large shells to cook stews, dating back over 8,000 years. Arguably the first written mention of stew actually comes from the Bible, from the book of Genesis chapter 25, verse 29 thought 34, which states, "Esau traded his inheritance to his twin brother Jacob for a meal of lentil stew".

A Different Taste in Beverages

2008-04-27T15:59:00.000-07:00

Here are a few new beverages to treat your taste buds!

SPICED ICED COCOA

3 cups water
4 envelopes (1oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
8 cinnamon sticks
4 strips fresh orange peel
12 whole cloves
Ice cubes
Reddi-wip Real Whipped Cream
Ground cinnamon

In a saucepan, combine water, cocoa mix, 4 cinnamon sticks, orange peel and cloves; bring to a soft boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Meanwhile, fill 4 tall glasses with ice. Pour hot mixture through a strainer into glasses; add more ice, if desired. Garnish each glass with 1 cinnamon stick and top with whipped cream; sprinkle with ground cinnamon.

PEANUT BUTTER BREAKFAST SHAKES

2 cups milk
4 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
2 ripe bananas
½ cup Peter Pan Creamy Peanut Butter
4 to 6 cups ice cubes
Reddi-wip Real Whipped Cream
Chopped peanuts

In a blender, combine milk and cocoa mix; blend well. Add bananas, peanut butter and 4 cups ice cubes; blend until thick and frothy. Add more ice if desired; blend well. Pour into 4 tall glasses. Garnish with whipped cream and peanuts.

CREAMY LATTE

4 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
2 tablespoons instant espresso
¼ cup sugar, optional
3 cups scalded milk
4 teaspoons vanilla
Reddi-wip Real Whipped Cream
Ground cinnamon

Stir together cocoa mix, espresso and sugar (if desired), until well blended. Add scalded milk and vanilla; whip vigorously until all ingredients are well blended and foamy. Pour into 4 glass mugs and dollop with whipped cream. Top each with a dash of cinnamon.

Chocolate Lover Treats

2008-04-26T15:58:00.000-07:00

If you are a chocolate lover, it will be hard to resist one of these delicious treats.

CARAMEL CHOCOLATE CAKE

3 eggs
1 cup sugar
¾ cup Pure Wesson Vegetable Oil
¼ cup milk
¾ cup all-purpose flour
½ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
PAM baking spray
1 package (14 oz) caramels
¼ cup water
1 cup chopped pecans
Reddi-wip Real Whipped Cream
Additional chopped pecans

In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to an 8 in. square baking pan coated with nonstick baking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans. YIELD: 9 Servings

BLACK FOREST PIE

¾ cup sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
¼ cup Fleischmann’s Original margarine stick
2 eggs, lightly beaten
1 can (21 oz) cherry pie filling, divided
1 unbaked pastry shell (9 inch)
Reddi-wip Real Whipped Cream

In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add margarine. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell.

Bake at 350 degrees for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling. Slice and transfer to dessert plates. Top each piece with whipped cream. YIELD: 6-8 Servings

Potlucks - What and How Much to Bring

2008-04-25T03:38:00.001-07:00

Going to potlucks is fun but can be somewhat stressful. What to take and how much to bring are big questions. Here are some simple guidelines.

Eye catching food at a potluck is essential. The better a food looks the more likely someone is to eat it. If a dish looks "funny" most people at a potluck will pass right bye it. If the dish you bring to a potluck is something familiar looking odds are it will be a hit. Finger foods that are not messy are always a safe bet at a potluck.

When you are trying to decide how much to bring a good rule to follow is bring enough for the people in your group that are attending the potluck. It can be very frustrating for the host and the guests when there isn't enough food at a potluck but you don't want to bring enough to feed an army either.

Guests at a potluck also need to remember that others intend to eat also. A good way to make sure there is enough food to go around is too take small portions of a few things that appeal to you, then eat slowly and wait for everyone at the potluck to serve themselves first before returning for seconds.

There really are no solid rules for a potluck. The main idea is for everyone to bring a little something and then sit back and enjoy the company and food. Potlucks were basically thought up to make a social gathering more casual and relaxed. Keeping this in mind can make the potluck experience more enjoyable.

Don't forget the types of foods that can be brought to a potluck are endless so use your imagination.

Whole Wheat Pasta

2008-04-24T03:38:00.000-07:00

Whole wheat pasta is a nutritious, easy to prepare and delicious food choice. Whole wheat pasta is made from durum wheat and offers a high amount of protein (7.5 grams) and fiber (3.9 grams) per serving. Also, pasta is categorized as a complex carbohydrate, which means that the carbohydrate from pasta turns to glucose in the body and releases energy slowly. This is a benefit and quite opposite from a sugary carbohydrate which gives quick and short-lived energy.

Whole wheat pasta comes in many forms such as macaroni, spaghetti and linguini. In recipes, it can be used wherever regular pasta is required. Pasta can be stored in a tight container in a dry cupboard for up to one year. If your pasta will be added to a recipe which requires further cooking, shorten the pasta cooking length by one third of the time. When pasta is done cooking, drain immediately. Adding a bit of oil to cooked pasta prevents stickiness. Leftover pasta can be stored in the refrigerator for up to three days. Pasta dishes can be frozen.

The flavor of whole wheat pasta is somewhat different than regular pasta and can be enjoyed by all ages and tastebuds. Ronzoni Healthy Harvest pasta turns a light color when cooked so that your family may not even know you cooked a whole wheat "healthy" pasta. Include lean meat, vegetables and cheese to your recipes and you can be assured that your family will be getting a delicious and nutritious meal when you serve a whole wheat pasta recipe.

Comfort Food Made Easy

2008-04-23T15:54:00.000-07:00

We all live full, busy lives. We have to eat, and know we should eat healthy, but sometimes we are just too rushed to do more than throw something on the table. But we can do this with just a little planning ahead, with such great results!

The crock pot was a great invention and highly underused in most homes. There are hundreds of recipes to be found in cookbooks and on the internet. Plus, you can develop your own by using what your family likes and what you have on hand. It's great to take a few minutes in the morning and throw things in the crock pot and know that you will have a great dinner waiting when you are ready to eat.

You can have a few friends over, but not work all day getting ready. You can put steaks or chicken on the grill. Or you can never go wrong with hamburgers. Even if you want to fix a casserole ahead and have it ready to go- the way to really enjoy it yourself is to have as much done ahead of time and make it as easy as you can.

While your dinner is "fixing itself", have some fun with your blender and imagination. You can make fruit smoothies, or even martinis with ingredients you would never have thought of! Get a little creative and have fun with cocktails. You can please the chocolate lovers and the non drinkers, too.

The thing to remember so that comfort food is easy, is to plan ahead. You don't have to be fancy, just be smart. Take advantage of all the ways to get great recipes and have fun, instead of dreading to fix one more meal!

Desserts Made In The Crock Pot

2008-04-22T15:54:00.000-07:00

Yes, you can make desserts in a crockpot!

Try this delicious recipe:

PUDDING-IN-A-SACK
2 cups all-purpose flour
1 & 1/2 cups soft bread crumbs
1/2 cup packed brown sugar
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup ground suet (5 ounces)
1/2 cup chopped nuts
1 - 5 ounce can evaporated milk (2/3 cup)
1/2 cup light molasses
Lemon Sauce

Pour 6 cups warm water into crock pot; cover and heat on high-heat setting till boiling, 40 minutes. Meanwhile, stir together flour, crumbs, sugar, soda, spices, and 1 teaspoon salt. Stir in raisins, suet, and nuts. Add milk and molasses; mix well. Line layers of cheesecloth to form a 16-inch square, 1/8 inch thick, in a 1-quart bowl. Pour in pudding; bring up edges of cloth, tie with string, allowing room for expansion. Place in boiling water. Cover; cook on high heat setting 3 to 3 1/2 hours.

Remove and turn out onto plate; let stand 30 minutes. Serve warm with Lemon Sauce. Makes 10 to 12 servings.

LEMON SAUCE:
1/2 cup sugar
4 teaspoons cornstarch
dash of salt
dash of nutmeg
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice

Mix the sugar, conrnstarch, salt, and nutmeg together. Gradually stir in 1 cup water. In saucepan cook and stir till thickened. Stir a moderate amount of hot mixture into 2 beaten egg yolks; return to hot mixture. Cook and stir 1 minute. Remove from heat; stir in 2 tablespoons butter, 1/2 teaspoon grated lemon peel, and 2 tablespoons lemon juice.

Crock Pot Meals Made Easy

2008-04-21T19:57:00.001-07:00

It is very important that before using the crock pot for the first time be sure to read the instructions that came with it. Sudden temperature changes can damage the ceramic liner of the cooker. Therefore do not add cold food or water in a hot cooker. Also unless you have a ceramic liner that comes out of the pot be sure not to put the crock pot in the refrigerator or submerge in water because this can damage the electrical parts.

Let's start with a very easy recipe:

STEAK WITH VEGETABLE GRAVY
3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 - 2 pound beef round steak, cut 3/4 inch thick
1/2 cup catsup
1 tablespoon vinegar
2 tablespoons all-purpose flour

In crock pot place carrot, onion, celery, and green pepper. Trim excess fat from meat; cut into 6 equal pieces. Place meat on top of vegetables. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over the meat. Cover and cook on low-heat setting for 8 to 10 hours. Remove meat. Skim excess fat from cooking liquid; pour mixture into saucepan. Return meat to cooker. Blend 1/2 cup cold water slowly into flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Place meat on platter. Spoon some gravy over the top. Put the remaining gravy in a gravy bowl. Serves 6 to 8.

Mexican Parties

2008-04-20T19:55:00.000-07:00

Have you been invited to a Mexican party? Mexicans know how to party. There are always plenty of food, drink, and music playing. Everybody just comes together to have a good time. Most of the foods that you eat can be made earlier and then reheated when it is time to eat. Some of the different foods are tacos, burritos, tostadas, red and green chile, and maybe even some sweets. The parties are usually held outside where there is plenty of room for everybody to enjoy their selves. You don't have to be Mexican to appreciate the fun and relaxed nature of these parties.

Thought of throwing a Mexican party? To start, get some decorations with a Mexican theme. Do you have maybe some blankets, sombreros, dolls or other souvenirs you picked up on a trip to Mexico? Those would be great to have laying around. Also in Mexico, they usually decorate with tissue paper flowers, maybe have some setting around on the tables. Make sure to have a way to play plenty of music.

Now for the menu. You could have homemade salsa or creamy cheese dip with crispy tortilla chips. Make a hit by spicing up traditional ranch dressing with a 1/2 teaspoon Tabasco sauce and 1/2 teaspoon cumin to 2 cups dressing to have with fresh vegetables. Make sure there is plenty to go around. Also maybe some grilled chicken that has been marinating overnight in a lime-tequila sauce to go along with old fashioned Mexican beans and rice. Don’t forget some creamy guacamole to dip the chicken in. Make sure to have plenty of tortillas to go around.

No matter what is served, the purpose is to have a good time with friends and family.

Decadent but Healthy Desserts

2008-04-19T19:55:00.000-07:00

If you like dessert after your meals, but want something healthy, give one of these treats a try.

BLUEBERRY CRISP

1 (12 oz) can frozen apple juice concentrate, undiluted
2 tablespoons cornstarch
1 tablespoon margarine (optional)
1 teaspoon lemon juice
1 teaspoon cinnamon
6 cups fresh or frozen blueberries

Crumb Topping:
¼ cup canola oil
1/3 cup honey
½ cup pecans, chopped
½ cup all-purpose or whole wheat flour
2 cups quick-cooking oats

In large saucepan or skillet, combine thawed apple juice concentrate and cornstarch; whisk together until completely dissolved. Cook over medium heat until thickened. Add margarine, lemon juice, and cinnamon. Stir to blend ingredients. Remove mixture from heat, pour over blueberries, and toss well.

To prepare crumb topping: In medium size mixing bowl, cream together oil and honey. Add chopped nuts, flour, and oats. Toss well, coating all dry ingredients with the oil and honey mixture.

In 9X13 baking dish sprayed with nonstick cooking spray, place the blueberry filling. Sprinkle crumb topping evenly over the fruit. Bake in 350 degree oven for 30 to 40 minutes, or until crumb topping is golden brown and the filling is bubbling. Serve warm with whipped topping of choice.

CHOCOLATE-HAZELNUT FONDUE

½ oz. unsweetened chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk
2 tablespoons unsweetened cocoa powder
Pinch of salt
3 tablespoons chocolate-hazelnut spread
½ teaspoon vanilla extract
Assorted cubed fresh fruit and angel food cake cubes

In small non-stick saucepan, combine the chocolate and about half of the condensed milk. Heat over medium heat for 3 minutes, stirring until the chocolate is melted. Remove from heat and stir in the remaining milk. Sift the cocoa and salt on top. Stir until blended. Return to the heat and cook, stirring, for 3 minutes longer, or until the fondue just begins to simmer. Remove from the heat. Stir in chocolate-hazelnut spread and vanilla until smooth. Serve warm with the fruit and cake cubes. YIELD: 8 (1- 1/3 cups)

Enjoy Casseroles Anytime

2008-04-18T19:54:00.000-07:00

Why not try something different for meals this week? Either of these casserole dishes will spice up your menu and give everyone a nice change.

SPICY SHEPHERD’S PIE

1 pkg. (6.6 oz) instant mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes, untrained
1 can (11 oz) Mexicorn, drained
1 can (2 ¼ oz) sliced ripe olives, drained
1 envelope taco seasoning
1 ½ teaspoons chili powder
½ teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 oz) shredded cheddar cheese, divided

Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion until the meat is browned; drain. Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1 to 2 minutes. Transfer to a greased 2 ½ qt. baking dish. Top with ¾ cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 12 to 15 minutes or until cheese is melted. YIELD: 4-6 servings.

BROCCOLI CAULIFLOWER CASSEROLE

1 can (10-¾ oz) condensed cream of celery or chicken soup, undiluted
1 jar (8 oz) process cheese spread
1 package (10 oz) frozen chopped broccoli
1 package (10 oz) frozen chopped cauliflower
1 can (2.8 oz) French fried onions

In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2 quart baking dish. Top with onions. Bake, uncovered, at 350 degrees for 25-30 minutes. YIELD: 4-6 servings.

The Best of Smoothies

2008-04-17T19:49:00.000-07:00

Looking for a different taste? These are great for a breakfast drink or an afternoon cooler.

NO FAT TROPICAL FRUIT SMOOTHIE

3 cups frozen Tropical Fruit Mix (Mango, Papaya, Pineapple)
1 Bottle Water
3 tablespoons Splenda

Add half of the bottle of water to the blender and the Splenda. Cover and blend for 5 seconds. Add the frozen fruit (I Trader Joe's’ Tropical Fruit Blend, about half the bag) and the rest of the water. Start blender on high. Lift off the lid as blender is on and mix just the top of the smoothie to keep it moving. DON’T put the spoon into the blender! Blend until smooth and then pour into large glasses. YIELD: 2 Servings

TRIPLE THREAT FRUIT SMOOTHIE

1 kiwi, sliced
1 banana, peeled and chopped
½ cup blueberries
1 cup strawberries
1 cup ice cubes
½ cup orange juice
1 (8 oz) container peach yogurt

In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth. Pour into glasses over ice. YIELD: 4 Servings

ALL-AROUND GOOD SMOOTHIE

½ cup non-fat milk
½ cup fat-free plain yogurt
½ frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 ½ tablespoons flax seed
1 teaspoon honey
½ cup frozen strawberries

In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey and strawberries until smooth. Pour into large glass. YIELD: 1 Serving

GROOVIE SMOOTHIE

2 small bananas, broken into chunks
1 cup frozen unsweetened strawberries
1 (8oz) container vanilla low-fat yogurt
¾ cup milk

In a blender, combine bananas, frozen strawberries, yogurt, and milk. Blend until smooth. Pour into glasses. YIELD: 2 Servings