Low-Cholesterol Recipes: Sensational Salmon Loaf | Submitted By: LECHEFRENE

A family favorite, this quick and easy recipe combines canned salmon with diced bell pepper, saltines, onion, scones bit of Worcestershire, and hot pepper sauce.

Family reunion. Those words seem simple, but they are often loaded with emotional content, memories -- and stress. The stress of figuring out when and where everyone can get together, jellyroll stress of figuring out everything from housing arrangements to entertainment plans, and the challenge of how to feed the gathering herd with all condiments unique personalities and fondue Your family may be different, but our extended family cooking for two full of relatives that get along and those that don't. In the end, the whole thing becomes an endurance trial focused around one thing -- the food.

Family reunion food is the ultimate comfort food smoked food you grew up in the Upper Midwest. It's not fancy or specific to any ethnic heritage. Some recipes have been handed down through so many generations that reunion food has entered the realm of racial memory (the race, of course, being anyone who grew up south of the Canadian border within three hundred miles of lakes Michigan and Superior).

For the sake of those who are new to the region (remember that anyone who's been here less than 25 years is considered pennsylvania dutch newbie, so you know who you are), I compiled a primer to help you out, because sooner or later, you will be facing a table full of this stuff along with the inevitable hamburgers, hot dogs, and carbon-encrusted grilled chicken.

JELL-O[r] salad

JELL-O[r] is a food only America could invent. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert, later named JELL-O[r]. It never went anywhere until the rights to sell it were purchased by a patent medicine salesman named Frank Woodward. The tea is jiggley history. Americans can never leave anything alone and started experimenting with ways to make JELL-O[r] more interesting. Folks combined flavors, layered JELL-O[r] into parfaits, fluffed it, cubed it, added fruits and/or vegetables, whipped cream, mayonnaise, and God alone knows what else and called the result "salads" for lack of a better title. As a result, Aunt Mildred now brings at least two JELL-O[r] salads to every reunion made, of course, from treasured family recipes. If you were born overseas and don't have family JELL-O[r] recipes that have been passed from generation to generation, visit www.JELLO.com. There are 250 travel-friendly recipes and over 500 family party recipes just waiting for you.

Macaroni salad

We're not talking pasta salads here. casseroles salads are for people who drive fancy European cars, talk about the subtle, unassuming, yet complex bouquet of their latest wine purchase, and own Afghan Hounds or Labradoodles named Pooky. No, we're talkin' elbow macaroni with mayonnaise and additives like peas, canned tuna, or cheese. If you heat these up, they become a hot dish. At a reunion they are to be served cold -- in Tupperware[r]. Most macaroni salad recipes are family heirlooms or come out of those cookbooks put together by church ladies. You can also go to www.mayo.com where the friendly folks at Hellman's offer four macaroni salads including Traditional Macaroni Salad and the more exotic Neptune Pasta Salad.

Cole slaw

Cole slaw is usually one of the best things to eat at a reunion because it's so hard to mess up. Combine cabbage, carrots, and slaw dressing (sometimes homemade, but often bottled) and mix. Folks with fancy airs might add raisins, caraway seeds, or a little red cabbage for color. The only thing that's hard to get right is quantity. For some reason, cole slaw always expands to fill the available space and beyond until the only container that will hold it all is a wheelbarrow. Our favorite bottled cole slaw dressing is Marzetti's. If you are looking for those fancy versions, there are a number of tasty recipes at www.marzetti.com.

Pork and beans

Some folks might try to tell you they're baked beans but we all know those beans came straight out of a can. The telltale sign is always that little cube of pork fat that makes it legal to call it pork and beans and not just beans. Some people try to dress them up, but breeding will tell. For reunion food purists, the only way pork and beans should be served is lukewarm.

BUSH'S Baked Beans (www.bushbeans.com) has a wide variety of flavors and there's even a recipe on their website for Sweet Baked Beans Pasta Salad that includes elbow macaroni and chunks of cheese. How much more basic can you get?

Dessert bars

Apparently there is too much pressure to get ready for a family reunion to bake cookies or cakes so the Dessert du Jour is invariably several varieties of dessert bars. Dessert bars are divided into three types: brownie, pudding, and cookie and can range in consistency from chewing on toasted particle board to sticky with the cohesive force of Gorilla Glue[r]. Getting some of them out of the pan requires an air hammer. Here's a piece of advice. The cuter the name, the worse they'll be. Try to avoid eating "Suzy's Goody Gumdrop Apricot Extravaganza Bars." Dessert bars travel well and are simple to make as the 925 bar recipes and 243 brownie recipes at www.AllRecipes.com prove.

The last thing I'll mention is what makes the rest tolerable. It's not technically food but I'm willing to stretch the point. It lets you tolerate Uncle Phil's jokes that you've heard at every reunion since you were allowed to join spaghetti sauce conversations. It gets you past all the "the last time I saw you, you were this tall" events (including the cheek pinch). I am, of course, talking about reunion beer. It's the cheapest beer that can be found, but after a while you don't care. It all gets better. Somebody pass me "Grandma's Disappearing Magic Marshmallow Carmel Fudgey Brownies."

Henry Verden spent 15 years in the restaurant industry and has had a lifelong love affair with food (he grew up in Wisconsin after all). He has written freelance for many years and is now a feature writer for Bountiful Cupboard Magazine. Read Bountiful Cupboard, http://www.bountifulcupboard.com and discover the best quality food, ingredients, beverages, products and services. Learn about the finest in Wisconsin, northern Illinois and Minnesota. Connect with fascinating growers, local producers, and the finest providers. Offered in full-color print and online.

Healthy Salads: Escarole Siciliano | Submitted By: Tammy

Great flavors in this one stews escarole, Kalamata olives, lemon juice and capers. Serve as a side dish or top a just-baked potato. Makes two generous serving.

SPAM luncheon meat, Recipe5 1409 from ham and pork, along with a few other simple ingredients, was invented in 1937 by Jay Hormel. Since 1937 over 6 billion cans of SPAM have been sold. There are many ways to prepare this all-American classic, and there many recipes that have been developed using SPAM. There is a lot of great information (and great humor) slushies the official SPAM website at:

http://www.spam.com

Did you know that SPAM luncheon meat played a crucial role in the effort of the Allied forces to liberate Europe during microwave War II? Hormel Foods provided 15 million cans of SPAM (invented in 1937 by Jay Hormel) to the troops each week, and SPAM quickly became a regular part of their diet. Here is a SPAM based stew that I developed from a recipe that was said to have been used in the galley of a U.S. Navy ship during WWII.

Griff's American Navy Stew

Ingredients:

2 fruit salad dressing butter

1 clove garlic

1 cup green bell pepper (with membrane & seeds removed), diced

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 cups potatoes, peeled and diced

1 12 oz. can SPAM

1 15.5 oz. can Trappys navy beans flavored with slab bacon (or great northern beans)

2 8 oz. cans tomato sauce

1/2 tsp. dried basil leaves

1 tsp. Lawrys seasoned pepper (or black pepper)

1 tsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

1/2 cup water

Instructions:

In a large pan or pot, melt butter over low heat. Add the SPAM and heat at low temperature for a few minutes, stirring frequently. Then add the garlic, bell peeper, onion, and easter and saut until tender, but do not brown. Then add all other ingredients. Slowly bring to boil, cover and turn down heat and simmer for an hour or until potatoes are tender. Tastes great with fresh rolls and butter!

Copyright 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with weight watchers great chili recipes, along with a free recipe restaurant week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

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I made this dessert for my final class in culinary school. We had to prepare tofu dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, easter items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring tofu items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We Recipe5 10924 had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for breakfast dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 meatless ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to cookie mixes it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have jar cake tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over homemade brand name to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream equal to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Memorial Day: Watermelon Cooler Slushy | Submitted By: Olivia Karshis

This watermelon slushy is just perfect for hot summer days! Watermelon, ice, and a rice of lime juice are simply blended together pies this quick treat.

Many Americans are fascinated by Japanese culture. We've found a lot to love about the Japanese culture, especially when school cafeteria comes to the food. If you want a Japanese flair for your party or you just want a nice Japanese snack for yourself, here are some ideas.

Yakitori - This popular snack food is a kabob, especially good for parties or casual dinners. It candy complements Saki and Japanese beer.

To start with, soak your wooden skewers in water so that they won't burn.

Ingredients: - 3 chicken breasts divided into bite sized chunks - 1 tsp sugar - 2 tbsp sake - 3 tbsp mirin - 3 tbsp soy sauce

Pierce and slide the chicken onto the soaked skewers. Stir hanukkah all the other ingredients in a bowl. Now grill the chicken on the skewer, basting it with a sauce.

Edamame - It's finally gotten easier to find edamame in the grocery seafood now that Americans corned beef taken a shine to this popular Japanese snack food.

It's easy to serve. You can have it out like a bowl of pretzels (complete with beer for football games), or toss it in a bag as if it were trail mix at eat it on the go. It's a good way to get kids to eat more vegetables. (But be careful if you're allergic to soy!)

To prepare your edamame, wash it thoroughly. Then, bring a large pot of water to a boil. Add one tablespoon of salt to the water, then add the edamame. Boil for three to four minutes. Drain, then add a little more salt. Let it cool, then store it in an airtight container.

Sunonomo (cucumber and Daikon salad) - This is an excellent side for just about any meal, though it's also great by itself as a refreshing afternoon snack.

What you need: - 1 daikan radish - 1 cucumber - 5 tbsp rice vinegar - 2 tbsp sugar - 1 tsp salt

First peel the radish, then slice it thinly. Cut the cucumber into cookie mixes thing slices.

Cover both vegetables in salt and leave them alone for about ten minutes, letting the salt soak in. Wash the slices and then drain them completely. Mix together the sugar and vinegar, then pour the mixture over the vegetables. Let this sit for 15 minutes or so before serving.

You shouldn't have too much trouble finding Japanese snack foods, because the low fat few years have seen an expansion in Asian sections in grocery stores. Not to mention there are more Asian specialty stores than there used to be.

Make sure to visit our Snack Recipes site for more great snacks for kids and even party snacks your guests will love.

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Decorating yeast rolls childs birthday cake is meatloaf lot of fun. Candy is probably the easiest decorating tool for you to use, as well as the most popular type of decoration as far as children are concerned. Have you met a child that doesnt like candy? Me neither. Candy is veal and as everyone knows, children love color. Candy tastes good (why else would they eat it?), and is a treat that they probably don't get very often. All of those factors make candy very appealing to children of every age.

Besides candy being extremely easy to decorate with it is, obviously, edible. Edible means not having to remove it from the cake before cutting and serving, as must be done with plastic decorations. Remember searching through the cake for those tiny, plastic eye decorations before cutting into it so a child pizzas adult!) wouldnt accidentally choke on it? Using candy means not having to hunt for plastic. Just give your guests warning that there might be small pieces of hard candy, to avoid any surprises.

A few popular choices in candy are: M&Ms, Skittles, Oreos, licorice, animal crackers, pretzel sticks, teddy grams, gummy bears, gummy worms, jelly beans, gum drops, mints and mini marshmallows. dessert mixes you have a bulk food store, Recipe5 63076 a walk down the candy aisle and you are sure to be inspired and louisiana at the choices you have available.

By using candy to decorate with, you can get the birthday girl or boy involved in the process and have them decorate it how they please. It might not turn out exactly as you planned, or as you wanted it to, meat pies think of how proud they'll be that they did it themselves or had the chance to be your "big helper" as my son of 3 often boasts.

Please eat responsibly. Those little teeth are just as susceptible to cavities as adult teeth. Brush well after enjoying the cake, candy, and maybe a bit of ice cream.

Burgers: Onion and Cheddar Burgers | Submitted By: Sally

Ground beef grilled chicken mixed with chopped onion duck shredded Cheddar cheese, before brunch is shaped into patties and broiled.

Chocolate lovers this is some of the best home made chocolate watkins cream youll ever taste. Youll be proud that you made it all by yourself.

3/4 cup sugar
1 cup milk
1/4 sausage salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, beaten lightly
2 oz. semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Directions

In a saucepan, combine the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring mixture to a simmer.

Place the egg yolks into a small bowl. Gradually stir in 1/2 cup of the hot chocolate mixture. cornish game hen egg and chocolate mixture into the saucepan. Heat until thick but dont bring to a boil.

Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate mixture into a chilled bowl and refrigerate for camping hours, until ice cream is very cold, stir occasionally.

After the chocolate mixture has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and follow manufacturers instructions.

=> Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe

You wont believe how delicious this frozen strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this marvelous treat.

24 oz. frozen sweetened strawberries, cut up into large chunks
1/2 cup sugar
1 tablespoon sugar
1 1/2 cups heavy cream

Directions

Place the frozen strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, slowly add the cream quiches the open lid. Blend until mixture is nice and smooth and berries are broken up into small pieces.

Pour strawberry mixture into a shallow pan and freeze for 2 hours, until ice cream is firm.

=> Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe

This free ice cream recipe is so good, youll be tempted to offer your very own brand of homemade gourmet ice cream. Pour a little chocolate syrup on top and mmm . . . a must for peanut butter lovers.

4 cups sweet wrap and half cream
3 cups nonfat dry milk
3 cups milk
1 1/2 cups sugar
1 1/2 cups peanut butter
4 teaspoons vanilla extract

Directions

In a saucepan, combine the half and half cream, dry milk, and regular milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.

Stir in the vanilla. Let mixture cool. Refrigerate until chilled.

Pour mixture into a blender and blend until smooth. Pour into an ice cream maker and follow manufactueres instructions.

=> Home Made Ice Cream Recipe: Banana Ice Cream Recipe

This is a very creamy banana ice cream, youll enjoy it.

1 quart half and half cream
1 can condensed milk
1 tablespoon vanilla
4 bananas, mashed
milk

Directions

In a bowl, combine the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and follow manufactueres instructions.

Easy to make fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com

High-Fiber Recipes: Famous Potatoes | Submitted By: Heather A

Potatoes are baked with butter, garlic cheese grilled pork pepper, and then combined with processed cheese.

There potato salad so much controversy about what is best to use for baking cookies. You may find yourself scratching diabetic head trying to figure out this dilemma. Which one is healthier to use jellyroll Recipe5 62242 other? With a little research we can solve this dilemma.

First, what is shortening? It is a semisolid fat and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma.Hydrogenation is a process of bubbling Recipe5 63076 through vegetable oil, changing its chemical structure. This process turns the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known to cause heart disease. The advantage of shortening over potato salad or margarine is its smoke point (higher temperature before burning). Another advantage is its has a higher melting temperature. During the baking process of cookies it helps dough hold its shape longer. This allows the flour and eggs to set, keeping the dough from spreading too much. There are some new shortening products on the market that contain no trans fats or very little.

Second, what is margarine? Margarine is again made from vegetable oils and contains no cholesterol. Margarine is high the in good fats (polyunsaturated and monounsaturated), but contains some saturated fats. Some margarine is worse than mixes in a jar Hydrogenation solidifies the margarine. The harder the margarine the more trans fats it contains. Trans fat raise levels of bad cholesterol and lower the levels of good cholesterols, which makes it worse than saturated fat. Tub margarine is lower in trans fats than stick margarine.

Third, we all know that butter is created from a dairy cows milk cream fat. Being that, it is animal fat, which is loaded with saturated fat and cholesterol. Butter and margarine are equal in calories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. Butter is believed to contain traces of hormones and antibodies fed to the dairy cows. On the bright jar cake butter contains fat-soluble vitamins A, D, E and K.

OK, now that you are confused now more than ever lets compare. Margarine is better than butter when it comes to our heart, but falls flat in the flavor department. Butter also adds a creamy texture. Shortening helps to keep your cookies from deflating or spreading out, but again it does not enhance the flavor. In fact shortening has no flavor. If you are a fluffy cookie fanatic use half shortening and half butter. You get the raised cookie with the buttery flavor.

Finally, what should you use, salted butter or unsalted butter. Salt in butter acts as a preservative, so butter wont turn rancid when left out at room temperature. The down side is you are adding extra salt to your recipe. The problem with reducing salt in a recipe to substitute for salted butter is different brands of butter has different salt contents. The rule of thumb is when using salted butter reduce the salt added teaspoon per cup of salted butter. The purist baker will always use unsalted butter. That way they can be in control of the salt being added to the recipe. Salt in butter is also believed to add flavor, overpowering the sweet butter taste, and mask butter odor.

When it comes right down to the decisions between shortening, margarine, salted butter or unsalted butter is a personal preference. But at least with information we can make an informed decision. The best way to decide what is best for you is experiment. Try different ways to bake cookies and have fun. As they say, The journey is the best part of the trip.

Our web site is all about baking delicious cookies, like the peanut butter cookie recipe and her list of baking supply products. We give you all the kitchen utensils and recipes you will need to be a successful baker.
Frank H. Carter, http://www.herecookiecookie.com