Using your garden in the kitchen

-  Place a rose geranium leaf in the bottom of a cake pan before pouring the batter inside this will add a pleasant scent to any cake.

-  Always rinse off blossoms before using them and try to steer away from herbs sprayed with pesticides.

-  Clean non waxed floors with a mix of 1/2 cup of wet potpourri or herbs with 1 quart of water.  This non rinse solution will leave your floors smelling minty fresh.

-  Make your iced drinks look even better by freezing a sprig of mint or borage flower in each cube of ice before serving.

-  Spice up your salad by adding green fennel seeds to it.

-  Tie sprigs of herbs together and use as a basting brush when barbecuing.

-  Try herbs on your sandwich instead of lettuce.  Savory with chicken, dill with egg salad, oregano on grilled cheese, and basil leaf with tuna salad.

Tips On Coping With Holiday Dinners

_  Be satisfied with small portions.  Have your favorites but remember that third bite of pecan pie tasted the same as the very first.

-  Don’t forget to talk a lot this will cut back on the over eating and give you time to fill full.

-  Don’t save the best for last.

-  Eat a large salad the fiber will fill you up faster.

-  Tighten your belt up before you eat.  The discomfort will tell your body to stop so you don’t over eat.

Jack and Apple

 

SERVES: 2

INGREDIENTS:

2 c.   Martinelli’s  Apple Juice

3 oz.    Jack Daniels

2   cinnamon sticks

6    whole cloves

1 tsp.   sugar

2   lemons  sliced

2   apples sliced

2  drops  Angostura bitters

 

DIRECTIONS:

1.  In a medium saucepan  bring Apple Juice to a boil with cloves, cinnamon, and sugar.

2.  Pour Jack Daniels into a heat safe glass with hot apple juice.

3.  Add drops of Angostura

4.  Garnish in glass with lemon and apple slices.

5.  Serve hot and enjoy.

 

Immune Booster Salad

SERVES:  2

INGREDIENTS: 

1   small red onion    sliced into thin pieces

1   large red radish  chopped

1   medium red beet  chopped

handful    sauerkraut

2  Tbsp.   red balsamic vinegar

salt and pepper

 

DIRECTIONS:

1.  Mix all ingredients together in a medium mixing bowl.

2.  Refrigerate or enjoy at room temperature.

 

 

Potato Salad

SERVES: 2

INGREDIENTS:

1 lb  red cooked potatoes with skin

1  small  red onion  cut into small pieces, cooked in boiled water for 1 min

4 oz.    Mayo

2   Barrel pickles   cut into small pieces

1 tsp. sweet hot  mustard

1 pk. (12 oz.)   diced ham

1 tsp.   black pepper

1  tsp.  salt

2  cloves of garlic     crushed

3  oz.    plain yogurt

1  15 oz. can      peas and carrots

1  tbsp.    pickle juice

3        boiled eggs  cut into small pieces

 

DIRECTIONS:

1.  Peel skin from potatoes. 

2.  Cut into small cubes and place into a large bowl.

3.  Add onion, pickles, ham, pepper, salt, paprika, thyme, garlic, mayo, mustard,and pickle juice.

4.  Mix all together 

5.  Last add peas & carrots, and eggs.

6.  Lightly mix all together.

7.  Refrigerate for a few hours before serving.

 

Side Dishes:  Schnitzel

 

 

 

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