Ret

Piept de pui Diana Ingrediente: pentru 3 portii 3 bucati piept de pui dezosat si transat (aprox. 600g) 2 legaturi ceapa verde sau 2 cepe potrivite 100g mustar 100g unt 100ml coniac sare, piper

Mod de preparare: 1. Prajiti in ulei bucatile de piept de pui, pe ambele parti, pana se rumenesc. Scurgeti uleiul, si adaugati untul, ceapa verde taiata segmente de 2-3cm si prajiti timp de 5-7 minute. 2. Intre timp, dizolvati mustarul in coniac si 100ml apa. Adaugati un praf de sare si piper si turnati amestecul in tigaie. Continuati sa tineti pe foc inca 5 minute, apoi serviti cu piure de cartofi, cu cartofi natur sau cu orez.

Reteta furnizata de restaurantul White Horse din Bucuresti. Foto: Radu Grozescu pentru Avantaje

Placinta ciobaneasca (“Shepherd’s pie“) Ingrediente: pentru 8-10 portii 1kg carne de vita tocata 100g unt 3 morcovi potriviti 2 cepe potrivite 200g mazare fiarta (din conserva) 200ml lapte 2 legaturi patrunjel proaspat, tocat sare, piper, cimbru pentru asezonat busuioc pentru ornat sos picant (facultativ)

Mod de preparare:

1. Curatati si taiati ceapa pestisori. Caliti ceapa in unt timp de 3-5 minute, adaugati morcovii taiati cubulete si caliti inca 5 minute. Adaugati carnea tocata si potriviti de sare, piper si cimbru. Inabusiti compozitia timp de 6-8 minute, si apoi adaugati mazarea, patrunjelul si

laptele; tineti pe foc pana ce lichidul scade (circa 3 minute). 2. Daca doriti, condimentati cu sos picant. Puneti compozitia in boluri termorezistente si acoperiti cu un strat de piure de cartofi. Dati la cuptor sa se rumeneasca (aprox. 15 min). Serviti ornat cu busuioc.

Tortilla 4 portii Timp de pregatire: 15 minute Timp de coacere: 5 minute

Ingrediente: 50 ml ulei 400 g cartofi 6 oua 2 rosii mai mari un ardei gras 2 legaturi de ceapa verde marar verde sare, piper smantana, optional

Mod de preparare: Curatati cartofii, taiati-i rondele de jumatate de centimetru si prajiti-i in ulei incins. Scoateti cartofii si asezati-i intr-o tigaie de teflon. Rumeniti ceapa, apoi puneti-o intr-un bol si amestecati-o cu cele 6 oua crude, ardeii si rosiile taiate cubulete, mararul tocat, sarea si piperul. Turnati acest amestec peste cartofii din tigaie. Incingeti uleiul, apoi micsorati focul. Lasati timp de 3-4 minute. Acoperiti cu un capac si intoarceti, cu ajutorul capacului. Mai lasati 2-3 minute, apoi rasturnati-o pe un platou. Se poate servi calda sau rece, cu sau fara smantana.

Rulada de porc 4 portii Timp de preparare: 20 de min Timp de prajire si coacere: 20+20 min

Ingrediente:

1,200 kg file de porc 200 g creier de vaca 200 g mazare 2 morcovi 3-4 catei de usturoi 70 g pasta tomate 100 ml ulei 1 ou, batut sare, piper legatura de patrunjel, tocat

Mod de preparare:

Taiati din fileul de porc 4 bucati a cate 200 g. Sarati si bateti cu ciocanul de snitel. Dati prin masina restul de carne. Adaugati morcovii taiati foarte marunt, mazarea, sarea, piperul si verdeata. Amestecati bine. Impartiti compozitia in patru si puneti cate o lingura de compozitie pe fiecare felie de carne. Adaugati si cate o lingura de creier, apoi rulati feliile, dati-le prin oul batut, stropiti-le cu putina apa si asezati-le intr-o tava unsa cu ulei. Dati la cuptor, la foc potrivit, timp de 20 min. Din pasta de tomate, verdeata, sare, piper si o cana cu apa preparati, pe foc mic, un sos. Turnati sosul peste rulade. Acoperiti cu o folie de aluminiu. Fierbeti la foc mic, timp de 20 min. Se poate servi cu garnitura de cartofi fierti.

Rulou de pui cu garnitura de cartofi umpluti Timp de pregatire: 25 min Timp de prajit si coacere: 20 min

Ingrediente: (/portie) Pentru ruloul de pui: 150 g de pui dezosat 25 g cascaval 25 g ciuperci 150 g pesmet 150 g faina 1 ou Pentru garnitura: 2 cartofi mari 50 ml smantana cateva fire de verdeata 1 ou

Mod de preparare:

Pentru rulou: Taiati pieptul de pui in doua. Bateti bine fiecare transa, ca pentru snitel. Umpleti cu o felie de cascaval si jumatate din ciuperci si rulati ca la clatite. Dati prin faina, ou, pesmet si din nou prin faina, ou si pesmet. Prajiti la foc mic, in 100 ml ulei. Pentru garnitura: Curatati cartofii si taiati-i in doua. Fierbeti-i. Dintr-unul faceti piureul, in care amestecati oul si smantana. Puneti piureul cu posul (seringa de ornat) pe cele doua jumatati de cartof. Dati la cuptor timp de 3-5 minute, sa se gratineze. Cand scoateti din cuptor, adaugati putina sare si ornati, daca doriti, cu patrunjel verde.

Supa cu foi de clatite 6 portii Timp de preparare si gatit: 30 minute

Ingrediente:

3 cuburi de supa concentrat de pasare sau vita 2 oua 200 g faina 1 legatura de patrunjel 250 ml lapte 2 linguri ulei sare, piper - dupa gust

Mod de preparare:

Introduceti cubuletele de supa intr-un vas cu 1,5 l apa si lasati sa fiarba citeva minute. Asezonati cu putina verdeata. Separat, din oua, faina, sare, piper, lapte si verdeata tocata marunt, pregatiti o compozitie de clatite. Portionati si turnati apoi in uleiul incins. Vor rezulta 5-6 foi de clatite. Rulati fiecare foaie si taiati-o taitei. Adaugati taiteii astfel obtinuti in supa fierbinte. (Puteti prepara acest fel de supa si cu zeama obtinuta din fierberea pieptului de vita).

Supa de chimen

Mod de preparare: Puneti la fiert, in doi litri de apa, oasele de vaca, sparte, zarzavatul si un praf de sare. Lasati sa fiarba timp de 2 ore. Separat, puneti uleiul la incins si adaugati faina. Faceti un sos alb, in care presarati boiaua, apoi stingeti cu supa de oase. Lasati la fiert 30 de min, dupa care strecurati. Adaugati chimenul si mai lasati pe foc inca 5 min. Serviti fierbinte, cu crutoane deasupra.

Pofta buna!

Calitatile mararului Planta aromata folosita frecvent in bucataria romaneasca in alimente pe baza de branza, in preparate cu dovlecel sau conopida, in alte mancaruri, mararul verde are si alte calitati. Şi nu e vorba doar de folosirea lui la muraturi si la varza murata. Mai nou i s-au descoperit si valente cosmetice. In inlaturarea petelor de pe fata mararul crud are puteri miraculoase. Intai se curata bine fata. Tratamentul se aplica mai eficient dupa baie sau dus, cand porii sunt deschisi. Atunci, imediat, obrazul se freaca bine cu un pumn de tarate de grau, inlaturandu-se celulele moarte. Fata se clateste cu apa calduta, apoi se aplica mararul zdrobit. O jumatate de legatura de marar verde se spala bine, se zvanta si se zdrobeste cu dosul unei lingurite dupa ce s-au indepartat tulpinile (cozile mai groase). Amestecul (frunze zdrobite si suc) se pastreaza pe fata 10 minute. Apoi se clateste cu apa calduta si se tamponeaza usor cu un prosop curat.

Retete de post Maioneza: 200 g cartofi, 150 g telina, 300 ml ulei, 1-2 lingurite cu mustar, putin suc de lamaie, sare. Se fierb cartofii in coaja. Cand s-au racit se curata si se sfarma bine. Se fierbe telina. Cand s-a racit se sfarma. Se amesteca cu cartofii, mustarul, sarea, lamaia si se adauga, treptat, uleiul, mestecandu-se intruna. Pasta de fasole uscata (boabe): 1/2 kg fasole boabe, 1-2 kg morcovi, 1/2 kg ceapa, 200 ml ulei, bulion, pasta de ardei, foi de dafin, sare, piper, 1 lingura de zahar. Dupa ce s-a lasat fasolea la muiat (o zi), se fierbe in doua ape, care se arunca. In cea de-a treia apa se pun 2 foi de dafin. Se fierbe bine. Se strecoara si se paseaza boabele. Se fierb morcovii, se strecoara si se paseaza (supa de la morcovi si fasole poate fi folosita la ciorba). Se caleste ceapa, se amesteca cu fasolea, morcovii, uleiul, bulionul, pasta de ardei, sare, piper si o lingura de zahar. Pilaf: o cana cu orez, 5 cani cu apa, 1-2 linguri cu ulei, ceapa (dupa gust), taiata marunt, vegeta, sare, piper. Se amesteca toate si se da vasul la cuptor.

MASK FOR CLEANING AND REFRESHING THE COMPLEXION Mix up 2 spoonfuls of cream cheese with one and a half spoonfuls of honey. Spread this mixture uniformly with your fingers on the face well clean. Let this mask take action for 20 minutes, preferable when you bathe because the humidity opens the pores and the active substance of honey acts better. After 20 minutes wash well with warm water. The skin becomes vivid and more elastic. The mask with honey (2 spoonfuls) and almond oil (1 spoonful) + one yolk of egg has same action. Use this mask like the previous one.

MASK WITH HONEY FOR LOW-CUT NECK Mix up the same quantity of honey with corn oil and add one yolk of egg. Clean the low-cut neck with a lotion based on alcohol. On the skin well cleaned and dry apply a layer of mixture and let it take action for 30 minutes. Wash up with warm water.

REFRESHING FACIAL MASK 1/3 cup (80 ml) Distilled water 1 tsp. (5 ml) Honey 2 Tbsp. (30 ml) Rosewater 1 Tbsp. (15 ml) Orangeflower water 1/2 tsp. (2.5 ml) Vitamin C 4 drops Lavender essential oil 3 drops Sweet orange essential oil 3 drops Lemon essential oil

BATH OIL 1/4 cup (60 ml) Jojoba oil 1/4 cup (60 ml) Soybean oil 1 tsp. (5 ml) Honey 1/2 tsp. (2.5 ml) Polysorbate 80 (emulsifier) 35 drops Rosemary essential oil 30 drops Lemon essential oil 10 drops Sandalwood essential oil

RED, GREEN and WHITE LAYERED POTATO CASSEROLE Reminiscent of lasagna, this tasty dish uses tender potatoes instead of pasta. Serve with a fresh green salad to complete the meal. Est. preparation time: 20 mins Est. cooking time: 45 mins

This recipe serves 6 people

Ingredients: 2 large potatoes, scrubbed and thinly sliced 1 (300 g.) package frozen spinach, thawed and well-drained 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (425 g.) can tomato sauce 1 cup pesto sauce 1 (425 g.) container ricotta cheese 8 ounces mozzarella cheese, thinly sliced 1/4 cup grated parmesan cheese 2 tablespoons olive oil

Directions: Preheat oven .Grease a medium square baking pan. Steam potatoes until just tender, about 10 minutes; drain and cool slightly. While potatoes are steaming, squeeze out excess moisture from spinach. Layer half the potatoes in prepared baking pan and sprinkle with half the salt and pepper. Add half the tomato sauce, all of the spinach, pesto sauce, ricotta cheese and half the mozzarella. Repeat with potatoes, salt and pepper, remaining sauce and mozzarella cheese. Top with Parmesan and evenly drizzle with olive oil. Cover and bake for 30 minutes. Uncover and bake for another 15 minutes, or until hot and top is golden brown. Serve warm.

Retete simple Cartofi picanti. Se spala si se fierb cartofii (1 kg). Se curata si se dau pe razatoarea de mere. Se caleste in ulei (50-80 ml) o ceapa mai mare sau doua mai mici tocate marunt si 2-3 catei de usturoi pisati. Cand au devenit aurii se pune o lingurita de boia dulce si se adauga imediat cartofii. Se amesteca bine; se mai lasa 2-3 minute pe foc mestecandu-se mereu. Se sareaza si se servesc cu diverse salate, cu varza calita, cu muraturi. Inghetata de fructe. Se pot folosi zmeura, fragute, caise foarte coapte. Pentru 2 borcane (de 400 g) de zmeura ne trebuie o cutie de smantana si una egala ca gramaj sau o cana de iaurt proaspat, 150

zahar (sau dupa gust). Se sfarma fructele cu furculita, se freaca bine cu zaharul, dupa care se adauga smantana si iaurtul mestecandu-se sa se omogenizeze. Se pune in caserole sau in pahare de plastic si se introduce in congelator sa se inghete. Alt articol

Parul si canicula Razele solare afecteaza aspectul si sanatatea parului nostru. De aceea in zilele caniculare este bine sa stimulam circulatia sanguina prin masarea usoara a pielii capului in fiecare zi. Se evita folosirea in exces a produselor de coafare si se spala parul cu sampoane regenerante. Seara se perie macar 10 minute pentru a indeparta praful si impuritatile. Saptamanal se aplica o masca regeneranta pentru a preveni uscarea excesiva. Masca se poate face si in casa dintr-un galbenus, cate o fiola de vitamina C si alta de vitamina A si se aplica 10 minute pe parul proaspat spalat dupa care se clateste cu apa calduta. Feonul (mai ales la viteza maxima) e contraindicat.

ROSEWATER © Millie Fodor 2 cups distilled water 1/4 cup vodka 1/2 cup rose petals 15 drops rose essential.oil opt. Combine ingredients and set in sun for the day. Strain and add essential oils. Refrigerate. Use within two weeks. BREATH FRESHENER © Millie Fodor 1 part distilled water 1 part 100 proof vodka 1 drop peppermint essential oil per teaspoon of liquid Place ingredients in a small bottle or atomizer. Shake well. Use one drop on your tongue. Variations: Use spearmint or wintergreen essential oil for flavoring.

Banana Hair Mask For very dry or damaged hair. 1 banana 2-3 dollops of mayonaisse 1tbls.olive oil Put banana in blender and puree until completely smooth. (You don't want clumps of banana in your hair.) Then add mayo and oil and blend until smooth and creamy. Apply to hair. Let sit for 15-30 minutes. Rinse with warm water and shampoo as usual.

Honey, Vinegar and Almond Mask Use this mask for facial toning and softening. Great for very dry skin. 2tbls. honey 1/4tsp.vinegar 1/2sweet almond oil

Heat honey until honey is soft and pliable. Add oil and vinegar. Mix well until you have a smooth consistency. When it is cool enough, apply to face. Leave on for 15 to 20 minutes. Rinse with warm water.

Orange Yogurt Mask Ingredients Needed: •

1 tsp plain yogurt (I chose Balkan Style)

•

the juice of 1/4 of an orange

Stir to mix and then dip fingers into mixture and smooth onto face. The sensation is both cool and relaxing. Leave on for a five minutes and then rinse. If you are feeling sluggish, this is the perfect mask for you. *Yogurt will clenase and nourish *The orange is full of Vitamin C and AHA's *Don't let the yogurt go to waste. Add a little fresh fruit and you have the makings of a nutritious lunch.

Clarifying Egg Shampoo Ingredients Needed: •

1 egg, lightly whisked

•

1/2 tsp olive oil

•

1/2 tsp lemon juice

•

1/2 cup water

•

1 cup gently commercial shampoo

Making your own shampoo can't be any easier than this. Put all the ingredients into a bowl, whisk to combine for a few minutes and you are done. Massage into your hair and rinse with cool water. Homemade Honey Beauty Recipes Honey Cleansing Scrub-- Mix 1 tablespoon of honey with 2 tablespoons finely ground almonds and 1/2 teaspoon lemon juice. Rub gently onto face. Rinse off with warm water. Firming Face Mask-- Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water. Hair Conditioner -- Mix 1/2 cup honey and 1/4 cup olive oil. (Use 2 tablespoons oil for normal hair.) Work a small amount at a time through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap; shampoo well and rinse. Dry as normal. Facial Toner -- In blender, puree 1 tablespoon honey with a peeled, cored apple. Smooth over

face; leave on 15 minutes. Rinse with cool water. Moisture Mask-- Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water. Smoothing Skin Lotion-- Mix 1 teaspoon honey with 1 teaspoon vegetable oil and 1/4 teaspoon lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water. Skin Softening Bath-- Add 1/4 cup honey to bath water for a fragrant, silky bath. Hair Shine-- Stir 1 teaspoon honey into 4 cups (1 quart) warm water. Blondes may wish to add a squeeze of lemon. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.

Egyptian Facial Mask •

1 egg beaten

•

1/2 tsp olive oil

•

1 T flour

•

1/4 tsp sea salt

•

1 T whole milk

Mix together all ingredients until creamy and well blended. Spread the mixture over your face and neck and leave on for 15 minutes. Rinse well with cool water and pat dry.

Recipe For Eye Makeup Remover This recipe will take you seconds. All it takes is a trip to your refrigerator for a jar of mayonnaise. Scoop a little into a smaller jar and then use as required. Apply gently using fingertip and remove with a wet cotton ball. Refrigerate remaining mayonnaise. Beverly

Hair Moisturizer Recipe That old fashioned mayonnaise (not the low cal variety) is a great moisturizer for your hair. Shampoo as usual and then apply about a tablespoon. Wrap your hair in a plastic shower cap for a half hour and then re-shampoo and rinse thoroughly. If you’re brown or dark: Take 1 cup each of dried rosemary, nettles and sage and blend in a bowl. Bring 4 cups of pure water to boil. When boiling, put all the herbs in and shut off the heat. Allow to steep for at least 1 hour. When cool, add 8 drops of pure rosemary essential oil. (Not synthetic oil please for best results.) Pot up in a glass jar; jelly or mason jars work great. Set aside until ready to use or you can store in refrigerator if you want. The best time to use it is after you have washed your hair. While your hair is still

damp, pour the brew over your hair until it is gone. If you make more and do it repeatedly for 5 days you will see a noticeable shine and vibrancy to your hair. If your blond or fair: Take 1 cup each of dried chamomile, lemon peel and calendula petals and blend in a bowl. Bring 4 cups of pure water to boil. When boiling, put all the herbs in and shut off the heat. Allow to steep for at least 1 hour. When cool, add 8 drops of pure lavender essential oil. (Not synthetic oil please for best results.) Pot up in a glass jar; jelly or mason jars work great. Set aside until ready to use or you can store in refrigerator if you want. The best time to use it is after you have washed your hair. While your hair is still damp, pour the brew over your hair until it is gone. If you make more and do it repeatedly for 5 days you will see your hair tone will become richer and warmer. These herbal combinations are very healthy applications you can do yourself that require very little effort. You can make up quite a bit ahead of time however, you will want to be sure you keep it cool so it stays fresh and you use it within 5 days.

Hair Care Conditioners: Egg Conditioner 1 egg yolk 1/2 tsp olive oil 3/4 cup lukewarm water Beat egg yolk until it is thick and light colored. Slowly drizzle drops of oil into egg, beating well. Slowly add and beat the water into the egg mixture. Transfer mixture to a container. After shampooing, massage all conditioner into hair and leave on for a few minutes before thoroughly rinsing. Protein Conditioner Beat 1 egg white until foamy. Add to 5 Tbsps plain natural yogurt. Apply to hair in small sections at a time. Leave in for 15 minutes. Rinse. Split End Treatments 1) Mix 1 tsp honey with 2 Tbsps olive oil, then beat in 1 egg yolk. Massage on hair in small sections. Wrap head with shower cap for 30 minutes. Rinse and shampoo. 2) Massage hair and scalp with warm avocado or olive oil. Wrap hair securly in a towel. Leave oil on hair about 8 hours or overnight. If left on overnight, put a shower cap over head to avoid staining pillows and bedding. Wash hair, then

rinse with a vinegar /water solution. Hot Oil Treatment 1/2 cup olive oil 1/2 cup boiling water Place olive oil and boiling water into large glass bottle or jar with a lid. You may need to wrap a towel around the bottle to avoid burning yourself. Shake very well until oil is emulsified. Massage into hair, taking care not to burn your head. Put a shower cap or plastic bag over your hair and wrap your head in a hot towel that has been soaked in hot water then wrung out. Leave mixture on your hair for 1/2 hour, then shampoo as usual Mayonnaise Conditioner To recondition the hair, shampoo hair with homemade shampoo or a shampoo from the natural foods store. Rinse and towel dry. Apply regular mayonnaise (not salad dressing) to the hair. Massage in. Let sit for 10-15 minutes, shampoo again lightly and rinse with an apple cider vinegar and water solution.

Dandruff 1) Make an infusion of 1 ounce each of fresh or dried rosemary and sage in 2 cups of water. Let steep for 24 hours, then use daily as a hair rinse. 2) Boil 5 heaping Tbsp dried thyme in 2 cups water for 10 minutes. Strain and cool. Pour 1/2 mixture over clean, damp hair. Massage into scalp, do not rinse. Use second half of solution another day. 3) Instead of shampooing, massage handfuls of baking soda into the hair and scalp to absorb oil and to loossen dead skin on scalp. Rinse thoroughly, use no other shampoos. While initially the hair may seem dry, after several weeks, dandruff will be gone and hair will be smooth and shiny. 4) Mint Rinse Boil: 1 cup water

1 cup apple cider vinegar 1 handful of fresh mint leaves Strain and pour into a container. With fingertips, massage solution into the scalp, let dry without rinsing out. 5) Use the hot oil treatment recipe given on this page. 6) Soothing Herbal Hair Rinse Combine equal parts of dried rosemary, comfrey, witch hazel leaves and nettles to make about 1/2 cup. Add to 2 cups of water in a covered pot. Bring to a boil. Remove from heat and let steep overnight. Strain. Shampoo and rinse hair then use herb tea for a final rinse to relieve itchy, flaky scalp.

Hair Coloring Herb, Fruit & Vegetable Rinses for Color and Highlights These rinses work over a period of time to subtlely color and add highlights to the hair. First wash and rinse hair, then pour any of these rinses over the hair 15 times catching the excess in a bowl or the bathroom basin as it runs off the hair, then pouring it over the hair again. For Brunettes 1) Cook an unpeeled potato in boiling water. Cool slighly. Dip a pastry brush or cotton ball in the cooking water, cover and saturate hair, being careful not to get any on skin. Leave on hair for 20 minutes then rinse out. 2) Make an strong infusion of any of the following herbs and teas then use as a rinse: Rosemary Sage Raspberry leaves Parsley Ivy Berries Catnip Black coffee Black Tea (for chestnut highlights).

For Blondes 1) Marigold gives golden highlights to light hair and brings out red and gold highlights in light brown and red hair. Saffron, tumeric, calendula, mullein, privet and yellow broom in addition to any yellow blossomed herb or flower also add color and highlights for blondes. 2) Rinse hair with a solution of 1 tablespoon of lemon juice to one gallon of water after shampooing. 3) To restore hair that was once blonde, mix 10 grams of licorice root with 10 grams of oat straw, add a pinch of saffron. Cover with water and boil to make an infusion. Strain and use a s a rinse after shampooing. It should be allowed to soak into the hair and NOT rinsed out. 4) To bring out highlights and lighten blonde hair, steep 1/2 cup of camomile tea in one quart of boiling water . Strain and cool slighyly. Shampoo hair until oil free, then rinse with the tea infusion. 5) Add 4 tablespoons of chopped rhubarb to 3 cups of hot water, simmer for 15 minutes. Strain, cool, then use as a rinse after shampooing. For Redheads 1) Use strong black coffee as a final rinse 2) Use a strong rosehips tea 3) Make a decotion of red hibiscus tea, use as a rinse 4) Make a rinse from calendula 5) Use an infusion of saffron for a rinse. For Grey Hair 1) Potatoes: Boil potato peels in water, strain, and cool. Use the strained water as an aftershampoo rinse to darken grey hair 2) Sage covers the grey when used consistently

over a period of time. Simmer 1/2 cup dried sage in 2 cups of water for 30 minutes. Steep for 2-3 hours. Strain, use as rinse on clean hair. Leave on until hair has dried, then rinse out. 3) Mix 1 oz. sage, 1oz. rosemary and 1 pint of water. Simmer for 30 minutes and strain. Massage into the scalp and grey hair. 4) Mix 1 tablespoon of apple-cidar vinegar with one gallon of warm water, use as final rinse. 5) Use an infusion of hollyhock (blue-purple flowers) to remove the yellow cast from grey hair. 6) Use betony as a rinse to cover yellow in grey hair. For All Hair Colors Make an infusion of any of the following for color, conditioning, highlights and shine: Catnip: Make a rinse of catnip and water to promote hair growth and shine. Nettle Parsley Rosemary: good as a hair tonic for thinning hair and dandruff and to stimulate hair growth. Thyme: makes a great stimulating shampoo. Yarrow: Use a yarrow rinse for mild cases of dandruff.

Hair Spray Chop 2 lemons, add 2 cups water, simmer in a pan over low heat until lemons are quite soft. Cool, then strain through cheesecloth. Pour into a spray bottle, add 1 Tbsp vodka, shake. Dilute with water if too sticky.

Shampoos: Nana's Egg Shampoo 1 large egg separated 3 Tbsp castile soap

In a bowl, beat egg white until foamy. Blend in yolk followed by the castile soap. Wet hair with warm water. Massage half the egg shampoo into scalp. Rinse well then massage remaining shampoo into scalp. Leave on hair about 1 min. Rinse thoroughly with warm water. Egg Shampoo #2 1 egg 1 tsp olive oil 1 tsp lemon juice 1 Tbsp castile soap 1/2 cup water or herbal tea Drop of fragrant essential oil of your choice (optional) Combine all in blender and whip until smooth. Shampoo with mixture using warm, not hot water for the shampoo and rinse. Store any remaining shampoo in the refrigerator for use the next day. Herbal Shampoo 1/4 cup of your favorite herbal tea, strongly brewed 8 oz liquid castile soap Add soap to tea. Stir over low heat until well blended. Store in a capped bottle.

Eye Care 1) The best overall eye tonic is eyebright (an herb). Make a tea of it and either use the teabags or soak cotton balls or soft gauze in the tea and apply to eyes as a compress while lying down. 2) For puffy and swollen eyes, make a wet compress of 4 Tbsp. freshly grated raw potato. Place on the eyes for about 15 minutes, then rinse with cold water. 3) To reduce swelling and for bags under the eyes, brew a cup of strong rosehip tea. Soak 2 cotton balls in the tea or use 2 tea bags, lie down and place over the eyes. 4) For dark cirles, cut a fresh fig in half, place a half over each eye.

5) To soothe tired, irritated eyes, cut the end of a cumber into 1/4 in thick slices. Apply a cool slice to each eye. 6) Raw potato slices laid on sore eyes reduces heat and redness. 7) For eye puffiness, any tea bag (herbal is better, especially eyebright), slightly cooled, placed on the eyes while you rest. 8) For tired or bloodshot eyes, soak sterile cotton balls or soft cloth in cold skim milk. Place over eyes for 10 minutes. Rinse entire face in warm,then cool, water. 9) To lighten dark circles under your eyes, wrap a grated raw potato in cheesecloth and apply to eyelids for 1520 minutes. Rinse with warm water. 1) Apricot Butter Cold Cream (For Dry Skin) 10 oz apricot kernel oil 2 oz cocoa butter 2 oz beeswax Heat all in top of double boiler until wax and butter are melted. Beat with a wooden spoon until smooth and cooled. Transfer to jars, cap and refrigerate. 2) Buttermilk and Fennel Cleansing Milk (For Oily Skin) 1/2 cup buttermilk 2 Tbsp crushed fennel seeds Heat the milk and fennel seeds in top of double boiler for 30 minutes. Turn off heat, let steep for 2 hours. Strain, cool, pour into bottle and refrigerate. Keeps for 2 weeks. 3) Chamomile Cleansing Milk (For Dry and Sensitive Skin) 1/4 cup cream 1/4 cup milk 2 Tbsp chamomile flowers, fresh or dried Simmer ingredients in top of a double boiler for about 30 minutes, do not allow

milk to boil. Turn off heat and let sit for about 2 hours, strain. Keep refrigerated. Apply with cotton balls to the face. Variations: Use elderflowers, sweet violets or lime blossoms in place of chamomile 4) Cornmeal Cleanser (for Oily Skin) Castile soap 1 Tsp Cornmeal Wet face. Pour a little castile soap into the palm of your hand, add cornmeal. Mix meal and soap into a lather, wash face, being careful to avoid the delicate skin around the eyes. 5) Honey Cleanser (For Dry Skin) Castile soap 1 Tsp Honey Wet face. Pour a little castile soap into the palm of your hand, add honey. Mix honey and soap into a lather, wash face. 6) Honey Almond Scrub 2 Tbsp almonds 2 tsp milk 1/2 tsp flour 1/2 tsp honey Grind almonds in a blender. Add milk, flour and honey, mixing until a thick paste is formed. Rub into skin, rinse with warm water followed by the pH balancer. 7) Honey 'n Oats Scrub 1/2 cup uncooked oatmeal 1 Tbsp honey 1 Tbsp cider vinegar 1 tsp ground almonds Moisten face with a warm washcloth then apply mixture to face avoiding the sensitive area around the eyes. Let mixture dry, then remove with a warm, damp washcloth. 8) Lemon Cleansing Cream (For Oily Skin) 1 Tbsp beeswax 1 1/2 Tbsp Unpetroleum Jelly (available in natural foods stores) 3 Tbsp jojoba oil

1 Tbsp witch hazel 1 Tbsp strained lemon juice 1/8 tsp borax 6 drops essential oil of lemon Melt beeswax and unpetroleum jelly over low heat. Add warmed jojoba oil to wax and jelly mixture, blending for 3-5 minutes. Mix witch hazel and lemon juice, warm gently, mix in borax until dissolved. Slowly add this to the wax mixture, beating until cool and creamy. After completely cooled, add lemon oil, spoon into clean jar. 9) Milk and Honey Cleanser: Mix 1 tsp warm honey with 1 tablespoon milk or cream. This recipe should be prepared fresh each time. 10) Peppermint Patty Scrub: (For Oily Skin) 2 cup rolled oats 1 cup almonds 2 tsp dried lavender 2 tsp dried peppermint 2 cup white cosmetic clay Grind oats, almonds and herbs to a very fine powder in blender or with a mortar and pestle. Mix ground herbs with clay, store in covered container. To use: mix 1 heaping tsp of mixture with water to make a paste. Massage into skin then rinse well with warm water. 11) Sesame Oil Cleanser: (For Dry Skin) Apply sesame oil to face and neck. Remove oil and makeup with a washcloth that has been soaked in hot water and wrung out. Finish with a rinse of the pH Balancer. 12) Sweet Butter Cleansing Cream: (For Dry Skin) Whip sweet, unsalted butter, transfer to container with a tid lid. May be stored at room temperature away from heat sources or refrigerate.

Cleansing Grains: 1) Almond Cleanser Grind almonds to a fine powder in a blender. Wet face then rub on almond powder. Rinse. Store powder in a tighly sealed container. 2) Orange & Oats Scrubbing Grains 1 cup dried orange peel 1 cup cooked oatmeal 1 cup almonds Place peels, oats, and almonds in food processor, blend until mixture is a fine powder. Place some in the palm of your hand and moisten with a few drops of warm water. Rub paste onto face with a gentle circular motion. Rinse with warm water.

Dry Skin 1) Make a puree of 1 banana and 1 papaya, peach or avacado. Apply to skin. Leave on for at least 20 minutes then rinse with warm water, followed by a moisturizer of natural margarine or natural vegetable oil. 2) Apply natural mayonnaise, either homemade or from natural foods store. Massage into skin, leave on for 15-20 minutes, rinse thoroughly with warm water.

Face Lift Combine a handful of strawberries, a handful of grapes, 1/2 pear, 1/2 apple and 1 oz. orange juice in a blender. Apply a thin layer of honey to face, then apply fruit mixture to face. Leave on for 30 minutes. Rinse with warm water. Finish with a rinse of the vinegar pH balancer.

Facial Masks Most facial masks are applied to the skin, left on for 15-20 minutes then washed off with warm water, followed by a cold rinse. 1) Apple & Honey Mask A mask of grated apple mixed with a little honey is an excellent remedy for pimples. 2) Apricot Mask Mash the fresh fruit for a good face mask. Variation: Add apricots to a little warm olive oil to form a spreadable paste. Good for dry skin. 3) Avocado & Honey Moisturizer Mask(For Dry Skin) Mash up 2 tablespoons avocado, mix with 2 tablespoons honey and 1 egg yolk. Apply to face, leaving on about 15-20 minutes. Rinse with warm water. Finish with a rinse of the vinegar pH balancer. 4) Creamy Avocado Mask Mash 1 tablespoon ripe avocado, add 1/2 tsp honey and mix. Stir in a little almond meal until creamy. Apply to clean skin, leave on for 15-20 minutes and wash off with lukewarm water. Finish with a rinse of the vinegar pH balancer. 5) Avocado Honey Mask #2(For Dry Skin) Peel one ripe avacado, mash the meat into a creamy texture. Heat over a double boiler until just warm,iIncorporate 1 Tbsp of honey. Massage into the face and neck. Finish with a rinse of rosewater, witch hazel or vinegar pH balancer.

6) Banana Mask Mash a banana and spread on face for a soothing, cleansing and moisturizing face mask. Rinse celan with warm water finished with a rinse of the vinegar pH balancer. 7) Brewers Yeast Mask(For Oily Skin) Make a paste using the yeast and a small amount of warm water. 8) Carrot Mask(For Oily Skin) Carrots make an excellent skin mask for acne and blemishes. Apply raw, grated carrots to the face while lying down, a little lemon juice may also be added. For a cooked carrot mask: Boil three large carrots and mash them, or process in a food processor. Add 5 tablespoons of honey or yogurt (optional). Apply gently, in an upward motion. Leave on for 15-20 minutes. Rinse with warm water. Finish with a final rinse of witch hazel or the vinegar pH balancer. 9) Cool As A Cucumber Yogurt Facial(For Normal/Oily Skin) 1/2 cucumber 1 Tbsp plain yogurt Puree cucumber in blender. Mix in yogurt, apply to face. Leave on for 30 minutes. Rinse well. 10) Elder Flower Mask(For Oily Skin) Mix elder flower herb with yogurt to make a paste, apply to face. 11) Fennel Wrinkle Mask Mix a strong infusion of fennel seed or herb into a liberal amount of honey and yogurt to form a paste, add some additional dried fennel herb, mix well, apply to skin.

12) Honey Mask(For Oily & Blemished Skin) Massage a small amount of slightly heated honey into skin. Wheat germ may be added for its abrasive action, protein and nutrients. 13) Lemon/Egg Mask(For Oily Skin) Squeeze half a lemon and mix the juice with one beaten egg white. Apply to face avoiding the area around the eyes. Leave on your face overnight or if during the day, for about 15 minutes. Rinse with warm water. 14) Oatmeal Facial(For Oily Skin) Make a creamy paste of oatmeal and water. Apply to face, let dry completely. Remove by very gently rubbing off with your fingers. 15) Papaya Skin Treatment A fresh mashed papaya applied as a face mask will remove dead, flaky skin. 16) Peach Mask(For Dry Skin) Mash a fresh peach, mix with enough warm olive, peach kernel or almond oil to form a spreadable paste. 17) Strawberry Mask(For Oily Skin) Mash strawberries then use as a cleansing face mask. 18) Tomato Mask(For Oily Skin) Use mashed or sliced tomato for enlarged pores. 19) Yogurt Mask(For Oily Skin) Apply natural unflavored yogurt adding honey and/or oatmeal if

desired.

Large Pores: 1) Mix almond meal with enough water to make a paste. Apply to pores for 20 minutes. Rinse with warm water, then apply withch hazel or a solution of apple cider vinegar and water. 2) Mix table salt and buttermilk into a paste, apply on enlarged pores and massage well. Rinse with warm water.

Lines and Wrinkles: 1) Apply the leftover eggwhites in the bottom of the shell to the lines under your eyes 2) Apply odorless castor oil to the crepelike skin under the eyes or on the throat. 3) Prick 3 capsules of vitamin E and drain into small bowl. Add 2 tsps plain yogurt, 1/2 tsp honey and 1/2 tsp. lemon juice. Apply to face with cotton ball. Leave on skin for about 10 minutes. Rinse.

Makeup Removers 1) Apply milk or plain yogurt to face with a cotton ball, then rinse. 2) Eye Makeup Remover 1 Tbsp castor oil 1 Tbsp light olive oil 2 tsp Canola oil Blend all ingredients together. Apply with tissue or cottonball to remove makeup on and around the eyes.

Moisturizers, Creams and Lubricants 1) Peaches & Cream Moisturizing Lotion Peel and mash one very ripe peach. Strain through a sieve to extract all the juice. Mix peach juice with an equal quantity of fresh cream. Keep refrigerated. 2) High Protein Moisturizer Beat 1 egg yolk into 1 cup whole milk. Apply to face with fingertips. Bottle and store remainder in refrigerator. 3) Apply any of the following vegetable, seed or nut oils to the skin a) Virgin olive oil b) Sesame oil c) Peanut oil d) Avocado oil 4) Use 2 parts rose water and 1 part glycerin to make a lotion. Apply nightly and work into skin. 5) Buy a pound of natural margarine from the health food store, NOT the supermarket. Store in refrigerator. Apply enough to cover smooth skin. It will absorb into the skin and surprisingly, does not leave a greasy residue.

Oily Skin 1) Make a puree of fresh tomatoes, apply to the skin 2) Beat together 1 egg white, 1 tsp spirits of camphor, 1 heaping Tbsp skim milk powder and a scant drop of essential oil of mint. First apply a thin film of odorless castor oil to the skin , then apply a thick layer of the egg white mask. Lie back for about 15 minutes. Wash off with warm water, then rinse with an apple

cider vinegar and water solution or witch hazel.

Make-Up Recipes Basic Lip Gloss 1/4 cup beeswax 1/4 cup castor oil 2 tbsp sesame oil Beet juice Melt beeswax in top of double boiler. Remove from heat and add oils. Add as much beet juice as desired for color. Store in jar. Transfer a small portion to a purse sized container for use when away from home. Any favorite essential oil may be added from fragrance. Apricot-Orange Lip Gloss 1 tsp beeswax 1 tsp apricot kernel oil 1 tsp calendula oil 3-4 drops of essential oil of orange Beet juice Melt beeswax in top of double boiler. Add apricot kernel and calendula oils, stirring constantly. Remove from heat, add beet juice if desired, for color. When partially cooled, add oil of orange. Store in jar. Transfer a small portion to a purse sized container for use when away from home.

Tooth, Gum & Breath Care Breath Fresheners 1) Chew fresh parsley to sweeten the breath. 2) Chew fennel seeds to freshen the breath. 3) Chew anise seeds to freshen the breath. 4) Chew a few peppermint or spearmint leaves or drink a cup of

peppermint tea 5) Add 1 drop of myrrh oil to 1 cup of cooled, boiled water. Use as gargle/mouthwash. tea

Old Fashioned Tooth Powder 2 Tbsp dried lemon or orange rind 1/4 cup baking soda 2 Tsp salt Place rinds in food processor, grind until peel becomes a fine powder. Add baking soda and salt then process a few seconds more until you have a fine powder. Store in an airtight tin or jar. Dip moistened toothbrush into mixture, brush as usual.

Basic Toothpaste 1 Tsp of the Old Fashioned Tooth Powder 1/4 Tsp Hydrogen peroxide Mix into a paste and brush as usual.

Loretta's Toothpaste 1 Tsp baking soda, 1/4 Tsp hydrogen peroxide 1 drop oil of peppermint Mix to make a paste, dip toothbrush into mixture, brush as usual.

Lemon Clove Tooth Cleanser Mix: Small amount of finely powdered sage 1 ounce of finely powdered myrrh 1 pound powdered arrow root 3 ounces powdered orris root 20 drops oil of lemon 10 drops oil of cloves 12 drops oil of bergamot Rub oils into the powdered ingredients until thoroughly mixed.

Strawberry Tooth Cleanser 1 Tsp of the above Old Fashioned Tooth Powder 1 Tbsp crushed ripe strawberries Mix strawberries and powder into a paste and brush as usual.

Vanilla & Rose Geranium Toothpaste 1/2 ounce powdered chalk 3 ounces powdered orris root 4 teaspoons of tincture of vanilla 15 drops oil of rose geranium Honey, enough to make a paste Combine all ingredients and mix until you have a paste the consistency you like. Store in an airtight container. Use a clean stick (popsicle) to scoop paste onto brush. Store the stick in same container.

Tooth Care 1) Mash some fresh strawberries and use as you would any other "tooth paste" 2) Using fresh sage leaves, rub over the teeth to clean and whiten.

Rosemary-Mint Mouthwash 2 1/2 cups distilled or mineral water 1 tsp fresh mint leaves 1tsp rosemary leaves 1 tsp anise seeds Boil the water, add herbs and seeds, infuse for 20 minutes. Cool, strain and use as a gargle/mouthwash. If you wish to make up a larger quantity, double or triple the recipe then add 1 tsp of tincture of myrrh as a natural preservative.

Spearmint Mouthwash 6 ounces water 2 ounces vodka 4 teaspoons liquid glycerine 1 teaspoon aloe vera gel 10-15 drops Spearmint essential oil Boil water and vodka, add glycerine and aloe vera gel. Remove from the heat, let cool slightly. Add spearmint oil, shake well. Pour into bottle, cap tightly. (Recipe By: Wendy Robbins)

Title: #433813 LEBANESE Categories: Yield: 1 Servings 2 c 1 c

Flour Yogurt Laban

DOUGHNUTS

AWWAMATH

1/4 ts Yeast 1/4 ts Salt Water Pan and oil for deep frying Syrup Preparation : Dissolve yeast in a little warm water. Add Laban flour and salt and mix well with electric mixer until thick and creamy. Put mixture aside and let rise about 45 minutes. Heat oil well and drop mixture by teaspoonful. Brown well and drain on paper towels. Drizzle with syrup and serve.

Title: 1-2-3-4 CAKE Categories: Cakes Yield: 6 Servings 1 1 1 2 1/2 3 3 4 2 1 1/2 1 1

c c ts c ts c ts

Butter Milk Vanilla Sugar Salt Flour Baking powder Eggs Unsweetened chocolate c Confectioners sugar Egg, beaten ts Vanilla

ea CHOCOLATE ICING 1/2 c butter CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Makes three layers. Bake at 350 for 30 minutes. Test for doneness.µ CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture. Beat until icing is creamy. Double for threelayers.

Title: 1-POT: PASTITSIO GOES LIGHT Categories: Pastanoodle, Beef, Casseroles, Greek Yield: 6 Servings 1 ts Vegetable oil 2 Garlic cloves, minced 1 Onion, chopped 2 Carrots, finely diced 1 Zucchini, finely chopped 3/4 lb Lean ground beef 1 1/2 ts Dried basil

1 1 1/2 1/2 1/2 2 19 1/4

ts ts ts ts ts tb oz c

Dried oregano Cinnamon Salt Pepper Dried thyme Tomato paste Canned tomatoes Fresh parsley, chopped

MMMMM--------------------PASTA CUSTARD LAYERS------------------------3 tb Butter 1/4 c All-purpose flour 3 c Milk 1 Egg 1 c 2% cottage cheese 1 c Mozzarella, part-skin, Shredded 1/2 ts Salt 1/2 ts Pepper 1/4 ts Nutmeg 3 c Pasta shells 1/4 c Parmesan, freshly grated This is the Greek variation of lasagna. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside. Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan. [Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. Serve with a light green salad tossed with a sun-dried tomato vinaigrette. 6 servings for $13.26CDN [Nov 95]

Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium

Title: 521167 FROZEN CHOCOLATE BANANAS Categories: Desserts, Chocolate Yield: 1 Servings Chopped peanuts Milk chocolate pieces or -semi-sweet chocolate pieces Bananas 1. Chop peanuts in bowl. Put a piece of waxed paper on a plate. 2. Melt chocolate, stir until chocolate melts. Remove from heat. 3. Peel banana. Cut banana in half. Push a wooden stick into end of each banana half (popsicle sticks will work). 4. Dip or spread chocolate on all sides of banana halves. Roll in peanuts to coat. 5. Put bananas on waxed paper. Freeze until hard. If you want to save for another day, wrap in plastic wrap. Title: 617628 MOUSSAKE (GREEK) Categories: Greek, Vegetables Yield: 6 Servings 2 1/2 1 1/4 1/4 2 3 1

md lb c c c tb tb ts

Eggplants Ground beef Chopped onion Burgundy wine Water Parsley flakes Tomato paste Salt -Dash pepper 1/4 c Bread crumbs 2 Beaten eggs 1/4 c Grated sharp American -cheese -Dash cinnamon 1/4 c Bread crumbs 3 tb Butter or margarine 3 tb Flour 1 1/2 c Milk 1/2 ts Salt -Dash pepper -Dash nutmeg 1 Beaten egg 1/4 c Shredded sharp American -cheese Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside. In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little

of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly. Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes. Serve hot with spaghetti sauce and Greek salad. Title: ALL ABOUT CHOCOLATE #1 Categories: Chocolate, Information Yield: 1 Servings

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MMMMM---------------------TYPES OF CHOCOLATE-------------------------UNSWEETENED CHOCOLATE: The basic chocolate from which all other porducts are made. It is molded into 1-ounce blocks and sold in 8-ounce packages. It may also be sold melted and packaged in envelopes. SEMISWEET CHOCOLATE: Unsweetened chocolate with sugar, extra cocoa butter, and flavorings added to give it a satiny gloss. It is molded into 1-ounce blocks and sold in 8-ounce packages or formed into chocolate chips. SWEET BAKING CHOCOLATE (GERMAN SWEET CHOCOLATE): Similar to semisweet chocolate, but has more sugar and is packaged in 4-ounce bars. MILK CHOCOLATE: Sweet chocolate with milk added. It is sold in various shapes and bars. ALMOND BARK: An artificial chocolate made with vegetable fats instead of cocoa butter, with coloring and flavorings added. It is sold in 1 1/2pound packages or in blocks and round discs where candy supplies are sold. UNSWEETENED COCOA: A form of pure chocolate with most of the cocoa butter removed and ground into powder. It is sold in 8-ounce or 16-ounce cans. CHOCOLATE-FLAVORED SYRUP: A combination of cocoa, corn syrup, and flavoring and is available in various sizes in jars, cans, or plastic containers. Formatted by Rose Capoccia From CHOCOLATE FANTASIES MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ALL ABOUT CHOCOLATE #2 Categories: Chocolate, Information Yield: 1 Servings

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MMMMM------------------CHOCOLATE SUBSTITUTIONS----------------------TO SUBSTITUTE FOR: 1 (1-ounce) square unsweetened chocolate----use 3 tablespoons unsweetened cocoa and 1 tablespoon shortening. 1 ounce semisweet chocolate----use 3 tablespoons semisweet chocolate chips or 1 (1-ounce) square unsweetened chocolate and 1 tablespoon sugar. 6-ounce package (1 cup) semisweet chocolate morsels----use 6 tablespoons unsweetened cocoa, 1/4 cup sugar, and 1/4 cup shortwning. 4-ounce bar sweet baking chocolate----use 1/4 cup unsweetened cocoa, 1/3 cup sugar, and 3 tablespoons chortening. NOTE: When melted, semisweet chocolate morsels and semisweet chocolate squares can be used interchangeably. Formatted by Rose Capoccia From Chocolate Fantasies

MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ALL ABOUT CHOCOLATE #3 Categories: Chocolate, Information Yield: 1 Servings

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MMMMM-------------------HOW TO STORE CHOCOLATE-----------------------Store chocolate tightly wrapped or covered in a cool, dry place or in the refrigerator. If refrigerated, let it warm to room temperature before using. Occaionally, there may be a slight graying or "bloom" on chocolate. This does not alter the quality or flavor and when used in a recipe, the chocolate will regain its color. Formatted by Rose Capoccia From Chocolate Fantasies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ALL ABOUT CHOCOLATE #4 Categories: Chocolate, Information Yield: 1 Servings

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MMMMM-------------------HOW TO MELT CHOCOLATE-----------------------Always melt chocolate with gentle heat because it scorches easily. If chocolate is to be melted alone, make certain that the container and utensils are absolutely dry; a tiny drop of moisture will cause the chocolate to become lumpy and stiff. If this should happen, stir in one teaspoon of vegetable shortening for each ounce of chocolate. Remember that unsweetened chocolate liquifies when melted, but semisweet and baking chocolate will hold their shapes until stirred. For faster melting, cut or chop chocolate into smaller pieces. To melt chocolate, place it in a heavy saucepan over low heat and stir until melted. Or, place chocolate in top of a double boiler and melt over hot water, stirring until smooth. To melt chocolate in a microwave oven, place a 1-ounce square in a 1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for 1 to 2 minutes or until chocolate is almost melted. Stir until completely melted and smooth. Add 10 seconds for each additional ounce of chocolate. To melt chocolate morsels in a microwave oven, place 1 cup chocolate morsels in a 2-cup measure. Microwave, uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a From Chocolate Fantasies MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ALL ABOUT CHOCOLATE #5 Categories: Chocolate Yield: 1 Servings

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MMMMM--------------------CHOCOLATE GARNISHES------------------------CHOCOLATE LEAVES: Select non-poisonous leaves such as mint or rose leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2

(1-ounce) squares semisweet chocolate over hot water in a double boiler; let cool slightly. Using a small spatula, spread a thin layer of chocolate on the back of each leaf. Place leaves on a wax paper-lined cookie sheet, chocolate side up; freeze until chocolate is firm, about 10 minutes. Grasp leaf at stem end and carefully peel away from chocolate. Chill leaves until ready to use. CHOCOLATE CURLS: Melt 4 (1-ouce) squares semisweet chocolate over hot water in a double bliler. Pour chocolate out into a wax paper-lined cookie sheet. Spread chocolate with a spatula into a 3-inch-wide strip. Smooth top with a spatula. Chill chocolate until it feels slightly tacky but not firm. (If too hard, curls will break; if too soft, chocolate will not curl.) Gently pull a vegetable peeler across chocolate until curls form. Transfer curls to a tray by inserting a wooden pick in end of curl. Chill curls until ready to use. CHOCOLATE-DIPPED FRUIT: Make sure fruit is completely dry before dipping. Melt 4 (1-ounce) squares semisweet chocolate over hot vater in a double boiler; transfer to a small bowl, and let cool slightly. Grasp fruit by stem and dip in chocolate, turning to coat the bottom of the fruit. Allow excess to drip back into bowl. Lay fruit on side on a wax paper-lined cookie sheet. Allow fruit to stand at room temperature until chocolate hardens or place in refrigerator about 10 minutes. Don't store coated fruit in refrigerator; the chocolate coating will sweat when returned to room temperature and will lose its sheen. CHOCOLATE CUTOUTS: Melt 6 (1-ounce) squares semisweet chocolate over hot water in a double boiler; cool slightly. Line a cookie sheet with aluminum foil; pour the chocolate onto the cookie sheet, and gently shake it until chocolate is smooth and level and about 1/8-inch thick. Let stand until partially set. Press a cookie cutter half-way through the chocolate to outline shapes. Remove the cutter, and let stand until chocolate is firm. When hard, reposition the cutter over the oulines, and press down to cut smoothly. Lift the cutter up, and remove the cutout by gently pressing through the cutter with a small wooden utensil (fingers will leave prints on chocolate). GRATED CHOCOLATE: You can grate unsweetened, semisweet, or milk chocolate to sprinkle on top of pies, etc. It's easiest done in a food processor, but you can grate it by hand. When grating by hand, hold chocolate with a paper towel or wax paper so heat from your hand will not soften or melt the chocolate. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 07/04 8:30 AM TO: ELAINE RADIS (BGMB90B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM CHOCOLATE DESRT MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ALL ABOUT CHOCOLATE - COOKING TIPS Categories: Chocolate, Info/tips Yield: 1 Servings MELTING CHOCOLATE Chocolate scorches easily, so always melt it over hot - not boiling ~ water. It is best to use a double boiler, but you can improvise by using a c or bowl in a small saucepan over very gentle heat. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass. If this does

happen, however, you can rescue the chocolate by softening it again. To do this, add 1-2 tb of vegetable shortening (never use butter as it contains moisture which will cause the chocolate stiffen even more!) to the chocolate and stir vigorously. You can also melt chocolate directly over very low heat in a heavy gauge saucepan, but you must watch the mixture carefully. HOW TO MAKE CHOCOLATE CURLS Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate. Warm chocolate and blade slightly. Be sure your peeler is absolutely dry. Draw the peeler along the smooth surface of the chocolate. HOW TO GRATE CHOCOLATE Be sure that the block of chocolate is cool and firm. Grate on hand grater, cleaning the grater often so that the chocolate doesn't clog the surface of the blade. You cn use a blender, but be sure to cut the chocolate into sm pieces first. HOW TO STORE CHOCOLATE Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take in out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature and you will not get the best results if you do not treat it with respect.

Title: ALL-APPLE SALAD WITH FLORIDA DRESSING Categories: Apples, Salads Yield: 6 Servings 4 oz Strawberry yogurt 4 Juice of citruses -(Valencia orange, navel, -tangerine, tangelo, -for example) 6 Different kinds of apples Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples. Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 to 6 servings.

Title: ALL-DAY APPLE BUTTER/TOH Categories: Canning Yield: 4 Servings 5 1/2 lb Apples, peeled

4 3 1/4 1/4

c ts ts ts

And finely chopped Sguar Cinnamon Ground cloves Salt

Recipe by: Taste of Home Oct/Nov '96 Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.

Gustare picanta(pickles) Ingrediente:

SE RESPECTA CU STRICTETE! 250ml. otet 65 gr. sare 75 gr. mustar 1 lingura zahar 125 ml. ulei 550 gr.gogosar 250 gr. ardei gras 250 gr. conopida 250 gr. morcov ras 800 gr. gogonele 250 gr. ceapa Mod de preparare: Toate ingredientele se toaca marunt (cu exceptia morcovului, care se rade). In otet se adauga sare si zahar (fara apa)si apoi se pun ingredientele. Se oparesc. Uleiul se freaca impreuna cu mustarul si zaharul (ca o maioneza) si se pune deasupra. Servire: Se serveste la friptura.

Ghiveci Ingrediente:

10 morcovi, 10 patrunjei, 1 kg fasole verde, 8-10 vinete, 2 dovlecei, 10 gogosari, 5 kg rosii, 15 cepe albe, 25 ardei grasi, 1 litru ulei, sare Mod de preparare: Toate zarzavaturile (afara de ceapa si rosii) se taie felii subtiri, se sareaza si se lasa sa stea 2-3 ore. Ceapa se caleste in ulei apoi se taie rosiile felii si dupa ce s-a calit ceapa se aseaza zarzavatul stors intr-o cratita mai mare; un rind zarzavat, unul de rosii taiate si ceapa calita printre ele, apoi deasupra inca putin ulei si se da la foc, se mai misca cratita usor sa nu se prinda de ea, se fierbe cca 2 ore. Se ia de la foc se aseaza in borcane nu prea pline, se pune putin ulei deasupra, se fierb in dunst 1/2 ora