Anyone that loves to cook would really appreciate this thoughtful gift for Christmas. Removing odors from your hands can be a challenge for most cooks and this little beauty solves the problem.

Love cooking with garlic and onions, but hate the smell they leave on your hands? Then this little item is a must have for you. This Stainless Steel Soap Bar by Blomus removes smells from your hands such as garlic, fish, and onion in a hurry! It’s easy to use, just run your hands under cool water and rub the bar between your palms, no liquid soap needed. Dry off and you’re ready to greet your guests at the door. The only clue to the question ‘What’s For Dinner’ will be the delicious aroma coming from your kitchen, NOT your hands.

Features: Made of stainless steel. Removes smells from your hands Great for removing odors from garlic, fish, onion and more Includes black soap dish.

Click the picture to get more information.

I bought my first FoodSaver in 1985. It still works like the day I bought it. I use it daily and have used it daily for all of these years.

My husband and I gave my father-in-law one since he loves to cook. He also grows and freezes his own vegetables. When we gave the FoodSaver to him, I explained how to use it in regards to packaging items with liquid. Well, he obviously forgot what I had told him and in the process of packaging squash to freeze, he sucked the liquid up into the machine.

He called to tell us what he had done and that he called FoodSaver. He explained to the Customer Service department that he had sucked the liquid into the machine and it no longer worked. He is an Engineer, so he asked if they sold repair parts and he would repair it himself since he was the one that had broken it. Well, much to his surprise, within two days, he had received a brand new unit from FoodSaver, free of charge! He called them to see if they wanted his original unit back and they told him not to worry about it. Now that’s what I call Customer Service! I cannot say enough good things about the FoodSaver Company and their Service department.

Don’t miss out on this deal. Grab one before they are all spoken for.

Fabulous Deal On FoodSaver

For a Limited-Time Only, purchase the FoodSaver v2830 for $59.99 (originally $169.99) + Enjoy Free Standard Shipping at FoodSaver.com! Use code L8FAV28 at checkout. This offer is valid 12.1.08 to 12.31.08, or while supplies last.

The spices are really the most expensive part of this recipe, but they will make many, many batches of this wonderful sausage. The money savings are a big plus and this is a great time of year to save by making your own appetizers.
Serving Size : 36

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Lbs Ground Venison
2 1/2 tsp Garlic Salt
2 1/2 tsp Black Pepper, Coarsely Ground
2 1/2 tsp Mustard Seeds
1 tsp Hickory Smoked Salt
6 tsp Morton’s TenderQuick
3 Tbs Liquid Smoke
1 tsp Garlic, Granulated

Combine all ingredients in a large mixing bowl. Mix well and place in the refrigerator.

For the next two days, take out of the refrigerator daily, re-mix the ingredients and return to the refrigerator. Keep the mixture tightly covered.

On the third day, divide the mixture into seven equal portions and roll each portion out into a roll.

Place the rolls on a rack over an oven broiler pan and bake in the oven at 175 degrees for 13 hours. Turn each roll after the first six hours of baking.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 74
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 11.3mg
Sodium: 349.8mg
Potassium: 4.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.7g

Cooking Tip: You can serve this by itself, with crackers, or on rye bread with any type of mustard you like. We also serve this on a platter with different cheeses, olives and cherry tomatoes. It makes a beautiful centerpiece. The crowd loves this one.

Comments: This is great to have on hand when unexpected Company drops by.

Well, I found just such a device. It sanitizes your food in a bowl using ordinary tap water. In addition to that, there is a spray bottle attachment that you use for household cleaning. Oh, by the way, for you other new grandmothers, there is an attachment to sterilize BABY BOTTLES! Bingo!!! You can use the bowl to sterilize the baby’s toys, pacifiers and other things.

I view this as a win-win situation. My brother says “if you look in the dictionary under ‘anal kitchen cleanliness’ that you will find my picture there”. “Ha” I say. Just think of all of the time saved by NOT going to the emergency room after a meal at my house. I am seriously serious regarding that topic.

Check out the video from the manufacturers of the product.

Lotus Sanitizing System

Save money on household cleaning products and give yourself peace of mind knowing your food is safe all at the same time.

You can find this great product at Amazon.

Katherine Baldwin

Easy Meatloaf Recipe

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
3      Lbs.                Ground Chuck
6      ounces           Cheddar Cheese, Shredded
2      slices             Bread, Toasted and Pulled Apart
1/2  Cup                 Green Bell Pepper, Diced
1/2  Cup                 Celery, Chopped
1                            Onion, Diced
2                            Eggs, Beaten
6      ounces           Tomato Sauce

1. Preheat oven to 325 degrees.

Combine all ingredients except the Cheddar Cheese in a bowl large enough to mix the ingredients together, approximately a 4 quart size. Use a spoon to mix with so the heat from your hands will not warm the mixture. It is easier to work with if it is as cool as possible.

2. Line a drip pan with foil and use a rack over the pan so the drippings can drip through.

3. Place half of the mixture on the rack and shape into a rectangle. Press on the edges to form a ridge all the way around, similar to making a pie crust.

4. When the base is formed, evenly spread the shredded cheese over the flat part of the base.

5. Place the remaining meatloaf mixture in flattened sections over the cheese. Use your hands to spread the mixture to a thin layer, covering the whole base.

6. Press all the way around to seal the cheese inside the meatloaf so that it doesn’t come out while the meatloaf is cooking.

7. Bake in the preheated oven for one and a half hours.

8. Remove from oven and let stand for at least 5 minutes before slicing.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 396
Calories From Fat: 202
Total Fat: 22.1g
Cholesterol: 177.3mg
Sodium: 402mg
Potassium: 726.6mg
Carbohydrates: 6.9g
Fiber: 1.1g
Sugar: 2.4g
Protein: 40.4g

Cooking Tip: If you want this to be an Italian Meat Loaf, add some Italian seasoning to the mixture and substitute Mozzarella Cheese instead of Cheddar Cheese.

Comments: Spicy and stuffed with cheese. The way meatloaf should be.

The Making Of A Meatloaf

Just Click the link and it will take you to YouTube. Let me know how you like it.

These tools from Amazon will help.

Katherine Baldwin

Spicy Chicken Creole

This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.

4 Tbs            Extra Virgin Olive Oil
1½ cups        Green Bell Pepper, chopped
1½ cups        Onion, chopped
1½ cups        Celery, chopped
3 cloves         Garlic, minced
1 pound         Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces      Tomatoes, Whole Canned
1 Tbs.            Paprika
1/2 tsp.          Cayenne
1 tsp.             Salt
1 tsp.             Pepper, fresh ground
1 cup             Water
1                    Bay Leaf
4 Tbs.            Corn Starch
1/2 Cup          Ice Water
2 Cups           Rice, cooked

1 Heat Olive oil in a deep sauté pan over medium heat.
2 Lightly sauté the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine   ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a   paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.

Servings: 4

Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   272.67
Calories From Fat (10%)   28.55
% Daily Value
Total Fat 3.34g   5%
Saturated Fat 0.61g   3%
Cholesterol 10.30mg   3%
Sodium 649.40mg   27%
Potassium 957.73mg   27%
Carbohydrates 53.06g   18%
Dietary Fiber 6.18g   25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g   20%
MyPoints 4.9

You can freeze the leftovers, if you have any!

If you are looking for a quick snack or an alternative to the same old luncheon meat choices for a great sandwich, why not try Pimento Cheese? It’s cool and refreshing. This is such a versatile little mixture that can be used in many ways. This is not even a kissing cousin to the spreads offered by your grocer. No true Southern household would be without it. Try it yourself.

PIMENTO CHEESE

16    ounces        sharp cheddar cheese, grated
1    large jar         minced pimentos, drained
2    cups             mayonnaise
2    teaspoons     Lawry’s Garlic Salt
2    teaspoons     Jane’s Crazy Mixed Up Salt
3    dashes          Tabasco sauce

Blend all ingredients either by hand in a large bowl or in a food processor.  If you like a “chunky” spread, mix by hand.  If you prefer a “smooth” spread, use the food processor. Adjust the salts and Tabasco to taste.  When this is mixed initially, it needs to be “soupy” as if you have too much mayonnaise.  The cheese will “soak up” the mayonnaise after it sets up.

This should be made one day in advance of serving.  Use for sandwiches or as a spread for crackers. You can also use it as a dip for a vegetable tray.

A vegetable tray can really add to your table at a party. The colors are beautiful and the tray can be used as a centerpiece. Use a large round platter, put a bowl in the center for the dip, which could be onion, ranch, blue cheese, pimento cheese, or whatever your favorite happens to be, and group the items in a line from the center to the edge. Use cherry tomatoes, celery, bell pepper, broccoli, cauliflower, cucumber strips, carrots, olives, cubed cheese and anything else that you like.

Make sure you have enough room in your refrigerator for the tray to keep it cool. If you don’t, put each group of items in a re sealable plastic bag to save space in the refrigerator and arrange the tray when guests start to arrive.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   233.17
Calories From Fat (73%)   170.00
% Daily Value
Total Fat 19.27g   30%
Saturated Fat 7.42g   37%
Cholesterol 37.40mg   12%
Sodium 899.86mg   37%
Potassium 50.14mg   1%
Carbohydrates 8.24g   3%
Dietary Fiber 0.03g   0%
Sugar 2.03g
Sugar Alcohols 0.00g
Net Carbohydrates 8.20g
Protein 7.49g   15%
MyPoints 6.3

Enjoy!

Katherine Baldwin

If you choose to lead a healthier eating lifestyle as an adult but find yourself to have had an unfavorable experience with broccoli as a child, you should now give this vegetable another attempt by ignoring any bad impressions you had with it. With some investigation and evidence, you will begin to comprehend the importance of having this vegetable in your diet. Although, finding out precisely how scrumptious this vegetable is will require some work.

The first thing that you should be aware of is that broccoli is a real powerhouse when it comes to vitamins. Not only does it include a large dose of vitamin C and vitamin A, it also has a healthy heaping of calcium, fiber, and folic acid.

Broccoli is also a significant supply of calcium, and not only does this help with managing high blood pressure, it also assist in fighting against colon cancer and helps build stronger bones. Risk of serious conditions such as cancer, heart disease and cataracts can also be reduced by the influence of broccoli.

Now that you appreciate its health benefits, let explore ways of eating it. With some serious taste and consideration, you will discover that the automatic facial expression that accompanies the thought of this vegetable is only traces from your childhood. There are many ways of including it into a healthy diet, although steaming this vegetable is pretty delicious by itself. Steaming your broccoli until tenderness whilst maintaining its green color will both help give it a crunchy taste and a lovely look.

One of the most famously tasty ways to eat broccoli is to steam it, and then drizzle some melted cheese over it. Children tend to love this treat, but you’ll find that as an adult, you’ll be able to appreciate the gentle crunch of the broccoli as well as the kind of cheese that you put on top.

A traditional preference is sharp cheddar, but pepper jack and blue cheese such as stilton, which is an acquired taste, will give you grand results.

Broccoli gives an advantage to food that has a stew or thick chunky meat consistency. Eating chicken pot pie is an excellent way to have vegetables, so spend some extra time chucking in baby broccoli florets with those potatoes, carrots, and rice. The smooth flavor of broccoli will be enhanced by the creamy taste of the stew.

So put in that extra effort in integrating broccoli in your diet, knowing now that the horrors of broccoli is only a myth!

Mexican food has become a billion business! With all the outlets combined, it is clear that Americans are enjoying the flavors of Mexican food. Food experts say Americans are acquiring more adventurous tastes, as well as cravings for new flavors and ingredients. Mexican food is an acquired taste for some, but for others it is an immediate love and sometimes even an obsession.

Mexican food has been built upon from many diverse cultures. It is a combination of the Spanish cuisine which was brought in by the Spanish settlers, mixed with the native foods of the Mayans and Aztecs. It also includes flavors from the Mojave and Apache tribes. You will find a lot of similarities between Indian and Mexican cuisines, especially in the use of chillis, tortillas, salsas, and rich sauces.

Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. In modern salsas ingredients include large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado. These are the same core ingredients used in the past. Salsas, relishes, and chutneys can liven up even the dullest of dishes. It is rare to find any Texas style food without one of these accompaniments.

Mexican food uses authentic ingredients that come from its particular geography and culture. It varies by region, because of local climate, geography and ethnic differences. The north of Mexico is known for its meat dishes and beef production. The Southeastern Mexico region, on the other hand, is known for its chicken-based dishes and spicy vegetable.

At its heart, Mexican food is fragrant, flavorful and exciting to the palate. The ingredients used should be fresh and the toppings should never overwhelm. They should instead complement the dish.Mexican food in its essence is very light, very dependent upon chiles and herbs and nuts and spices. So the food tends to be very light when done the right way.

Tortilla chips, margaritas and chili con carne are now well-known around the world.. Tortillas are made by curing maize in lime water and then kneading the mixture into a dough, and cooking the thin patties on a flat grill. The most common tortillas in the United States’ version of Mexican food are made of corn, but this version of the corn tortilla is very much unlike the authentic, original version.

Eating authentic Mexican food is comforting and flavorful on the palate and very fulfilling to the stomach. Mexican food in a restaurant has its place, but for me nothing beats the taste of authentic Mexican food.

Italian food presents a unique challenge to the diner. With such variety, it’s nearly impossible to pick just one favorite dish. There are so many regional dishes special to one area of the country, with local ingredients providing unique flavors. For the risotto lover though, Veneto is the place to be.

One of the most recognized Italian food dishes is Risotto and because of that Veneto is a must stop region for those travelers in Italy wanting to taste some excellent Italian food.

Risotto is a specific way of cooking rice, and is growing in popularity to take it’s rightful place alongside pasta in the pantheon of Italian food, like many specialties of the Veneto region. To make a true risotto, the rice must first be cooked in olive oil or butter.

The rice must be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a little at a time, the idea is to slowly saturate the rice with the broth, which helps it achieve it’s distinctive “risotto” texture. Unless the rice is toasted, it’s not risotto. Even if it’s served at the finest of Italian food restaurants, it just isn’t the same unless toasted.

Because of the versatility of risotto, there are a multitude of variations on the recipe. Nearly any good ingredients will make a good risotto, the exact components depend greatly on location if you are in Veneto. Whatever the local specialty happens to be, you can bet it will end up in the local risotto - e.g. seafood near the coast, and so on.

As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs’ legs which appear in Italian food more than most people think.

Italian food differs from the stereotype held by many; this is doubly true in the Veneto region, which features some wonderful dishes not found elsewhere in the country. Pasta and beans, for instance is a very popular dish in Veneto and is turning up at more and more Italian restaurants all the time.

This is also an area of Italy where anchovies and stockfish are used extensively in Italian food. However, fish is not the dish of choice here, being beaten out by meats and sausages. A favorite meat is sopressata which is a dry-cured salami. It gets its name from the fact that while drying it is often pressed with a weight and comes out looking flat.

Most commonly, sopressata is pork based, but beef variations exist as well. Garlic salami is another local favorite. The Italian food found in Veneto includes quite a lot of the local produce specialties; these include radicchio and their famed asparagus, along with young tender peas, paired with rice. This is an Italian food dish unique to Veneto.

The Italian food of Veneto clearly breaks the mold. It is full of diversity from dishes made wholly with vegetables and rice, to some of the most famous sausages in the world. If a night of Italian food for you must include risotto, than Veneto is the place to be. If you consider yourself a sausage connoisseur than the Italian food of Veneto will again be a must taste for you. The region truly offers something for everyone!