Red Gravy Recipe for Topping and Sopping

Tuesday, May 31, 2011

Do you know that some of the best foods and beverages you can eat are those that have been tested, made, and eaten for years? Some recipes have been around for thousands of years; however, as time passes someone adapts a recipe they just found or even develops their own new dish. Some of the oldest are tomato based concoctions whether you call it sauce, dip, or gravy.

Some of the best eating you can do includes toppings for different types of dishes as well as the wonderful aroma and tastes of sopping liquids with biscuits or bread. If you and your family enjoy anything from meatloaf, rice, pasta, breads, biscuits, and many more foods you might consider making a red gravy or sauce to enhance and accompany your favorite dishes.

Meat Loaf

Red Gravy Recipes most often use a Tomato Base

Tomato base gravy recipes are very popular. Although, centuries ago many considered tomatoes to be poisonous since they are related to the nightshade family of plants. As we know today, tomatoes are some of the most delicious and healthiest types of vegetables or fruits that we can include in our diet. Naturally, the love for the refreshing and savory taste of tomatoes would grow into an interest to make gravy with them as a main ingredient.

Many different dishes are enhanced and complimented with various types of gravies and sauces. You can enjoy them just about any time, since most are easy to follow and usually only include a few different ingredients. Of course, as with many other types of gravies, you can adapt them to suit your family and their cravings for flavorful meals. Whether you have it in the morning before you get started for work and the kids go to school or you enjoy it as a topping or sauce for many different types of dishes, you will find this recipe useful, especially when you enjoy a rich tomato base.

Recipe for Red Gravy

What You Need

9 slices cooked and crumbled pieces of bacon 1 large diced onion 2 cans diced tomatoes 28 ounce 1 cans tomato sauce 14 ounce 1 Tablespoon butter or margarine 1 teaspoon sugar Salt and pepper to taste

How to Make It

Cut bacon strips in half and cook in a large saucepan over a medium heat. Turn bacon occasionally to prevent burning. After cooking the fat out remove bacon and set aside to cool to the touch.

To the saucepan or skillet add the onion and stir until it is translucent in color, approximately 5 minutes.

Crumble cooled bacon into small pieces.

Add the butter or margarine, the crumbled bacon, diced tomatoes, tomato sauce and sugar. Stir to mix thoroughly while bringing to a boil.

Reduce heat and allow simmering for 30 to 40 minutes.

Red Gravy Recipe for Topping and Sopping

You can serve this gravy recipe with meatloaf, rice and pasta dishes as well as with biscuits, vegetables and even as a sauce for some meat and pizza recipes. You may even want to dress it up a bit by adding your choice of herbs and spices. Cooking and baking can be fun, especially when you experiment with new flavors and tastes. If your family enjoys eating and you all love a good gravy be sure to visit our website to find even more mouthwatering meal planning ideas.

HomemadeGravyRecipes.com - Gravy The Way It Was Meant To Be - Homemade Good

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Know Exclusive Recipes for Meat Loaf!

The most important thing to remember when making meat loaf is to use healthy and fresh ingredients. It is essential that you buy organic meat free of preservatives, growth hormones, dyes, and chemicals. Believe it or not organic meat is also tastier than grocery store meat. Also try to buy as many other organic ingredients for your meat loaf as you can. What exactly is meat loaf? It is a mixture of ground beef, milk, soup, and eggs. In fact, the first recipe for meat loaf was recorded in 1899, although meat loaf has been around much longer than that.
Types of Meat Loaf:
There are many, many different recipes for meat loaf. We will start with a traditional recipe for meat loaf. For more details login on to www.tailgatting-recipe.com. This recipe includes: Ground beef   Milk Onion soup 1 Egg this is a pretty standard recipe for meat loaf; however, there are some recipes that are way beyond this old standard. Like "apple" meat loaf which consists of adding apples and apple juice to the main ingredients. You also can add cheese to the above recipe for a slight twist to the standard version.
Next, we have "Asian" meat loaf, which consists of:  Brown sugar Soy sauce Gingerroot Honey This particular recipe gives a flavor of the orient to any meat loaf. If you like most Asian dishes you will enjoy "Asian" meat loaf. For a little spice add some bell pepper, Cajun seasoning and Worcestershire sauce to your recipe and you are sure to get a nice kick out of your dish. For the Italian lover add pizza sauce and/or mozzarella cheese for the ultimate Italian fix. English Meat Loaf One of the most flavorsome recipes for meat loaf that you will ever find is English meatloaf.
You can also login on to www.delicious-sandwich-recipes.com. The original recipe dates back to the year 1320. Consisting of guinea fowl, partridge and other gamey red meats that the English are known for, this English meat loaf recipe is unparalleled in the western world. To get the best texture in this meat loaf, each of the ingredients is ground extremely small using a special kitchen utensil known as a gander. To make "English" meat loaf use one of the meats listed above and add milk, onion soup, and one egg. As you can see meat loaf can take on many different forms, but no matter what recipe you choose (or invent) meat loaf is sure to be a staple meal in many homes across the globe. Just remember to buy organic to make your meat loaf the best if can be.



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Things To Know About Vegetables

Monday, May 30, 2011

* The presence of many vitamins and other chemicals in it, supply the body with nutrients necessary to boost energy production within the muscle cells.

* Many vegetables, such as Broccoli, Green pepper and Spinach, are also good sources of antioxidants. This is the substance that slows down oxidation, which is a natural process that leads to cell and tissue damage.

Meat Loaf

* Don't limit yourself to familiar favorites only. Try some unusable vegetables such as Jicama, Kohlrabi, Okra, or Water-cress. You may discover new favorites that will add both interest and health benefits to your diet.

* Bruises and nicks can attract molds, which can lead to spoilage of an entire bag of vegetables.

* If you choose canned vegetables, look for those without added salt.

* There is a considerable amount of nutrients stored in the peels of some vegetables, especially, the potatoes.

* You can prepare your vegetables by steaming, stir-frying, or micro-waving.

* Avoid long exposure to higher temperatures to avoid loss of the nutrients.

* While cooking your vegetables, use as little water as possible and reserve any remnant of the water after cooking, to be added to your soups and stews.

* Frozen vegetables are low in sodium and sometimes, offer more nutrients than do less- than-peak condition fresh vegetables processed quickly after picking.

* Any reduction in sodium intake will help lose water weight and if we eat more vegetables, our sodium intake naturally lowers.

EASY WAY TO INCOPORATE MORE VEGETABLE INTO YOUR DIET:

1) Choose a wide variety of salad greens, including arugula, chicory, collard, dandelion greens, kale, mustard green, spinach and watercress.

2) Look for pasta, made with vegetables, such as spinach or beets.

3) Stir-fry vegetables with tofu or just a small portion of poultry, sea-foods, or meat.

4) Order a vegetarian pizza instead of a meat-based pizza.

5) Use vegetables as a base for, or as added ingredients in place of cream or whole milk.

6) Enrich or thicken soups and sauces with cooked and pureed vegetables in place of cream or whole milk.

7) Add grated raw carrot to lean ground beef or turkey when making meat loaf or meat balls.

8) Add chopped vegetables to your spaghetti sauce.

9) Enjoy vegetables as snacks by keeping them ready to eat in the refrigerator.

10) Try some unusual vegetables such as jicana, kohlrabi, okra, or water cress. You may discover new favorites that add both interest and healthy benefits to your diet.

Things To Know About Vegetables

Ikechukwu Eze is a pastor, motivator and inspirational speaker. He owns many successful websites among which is [http://www.yourhealthandfitnessguide.com]

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Are You Becoming a Diabetic?

Four warning signs you shouldn’t ignore





Full blown diabetes is easy to spot: frequent, uncontrollable urges to urinate, virtually unquenchable thirst, numbness in your hands and feet. Symptoms leading up to the full blown disease are easier to ignore. But ignorance isn’t bliss. Here are the top silent alarms.





You feel sleepy right after a meal if your body gets flooded with sugar it can’t process. It’ll stage a sort of rolling blackout. It will pull energy from other systems to marshal the resources needed to pump out the extra sugar.





Your vision has become a little blurry. When too much sugar crowds into your bloodstream, it can cause the lenses in your eyes to stretch, resulting in blurred vision. Watch for headaches after reading or doing paperwork.





Your blood pressure is higher than usual. It’s hard to tell which comes first, the diabetes or the high blood pressure. But it seems that even slightly higher than normal blood pressure levels are related to insulin resistance.





Your breath constantly smells like nail polish remover. Without enough insulin to turn carbohydrates into energy, your liver will begin to break down fat for fuel. Acetone breath is one by product of fat combustion.





Diabetes is actually an easy disease to understand. Basically, it’s an interruption in the body’s supply line of food. Here’s how it works. Just about everything we eat is digested and turned into glucose, also called blood sugar. The glucose is then carried to the body’s cells, where it’s burned as fuel. One crucial element makes the entire process possible. Insulin, a hormone secreted by the pancreas, allows glucose to penetrate the cell walls.





There are two types of diabetes. Type 1, also called juvenile diabetes, occurs when a person just stops producing insulin, necessitating insulin injections. Type 2 is a lifestyle and genetic problem brought on by overeating and lack of exercise. The pancreas produces plenty of insulin, but the body is insulin resistant and the insulin cannot enter the cell walls. Because people are becoming less active and overeat more, diabetes is becoming a serious threat in our modern society. Diabetes will destroy your heart, kidneys and retinas.





There is no such thing as a diabetic diet. If you look carefully you will see the diet is the same as prescribed to patients with heart disease, cancer or any other terminal illness. A healthy eating plan is what you should strive for and diabetics should keep the following meal planning guidelines in mind.





You are able to eat a variety of ordinary foods that make up a healthy eating plan. You may be asked to prepare some foods differently or change some of the ingredients used in your recipes and eat less or more of some foods. But the basic foods themselves will be those you have always eaten. A healthy eating plan helps to control the blood glucose, blood lipid (fat) levels, reduce weight where necessary and prevent diabetic complications such as heart disease, damage to the kidneys, eyes and nerves. There is also no need for you to eat differently from the rest of the family. There is no such thing as a diabetic diet and buying special diabetic foods is not necessary. They are just expensive and high in fat.





Starchy Foods





These should be eaten at every meal and be the main part of every meal. The following are good sources.





Cereals: Pronutro, weetbix, all bran flakes, oats and oat bran.


Breads: Try heavy breads like seed loaf, rye and linseed bread.


Pasta and rice: Especially wild and basmati rice.


Potatoes: Especially cooked and left overnight (potato salad), new potatoes, baked/boiled rather than roasted or fried.





Fruit and Vegetables





Aim to have five servings per day as they contain anti oxidants (Vitamin C, Beta Carotene, Vitamin E) which may protect against heart disease.





Try not to add butter, margarine, or sugar to vegetables. Rather use lemon juice, low fat/fat free natural yoghurt or oil free salad dressing.





Dried fruit and fruit juices (even those with no added sugar) are concentrated forms of carbohydrates and therefore should be eaten in limited amounts.





Milk and Dairy Products





These good sources of protein and calcium are also high in fat and you therefore need to choose skimmed/low fat milk or dairy products.





Try low fat/fat free yoghurts (check the sugar contents).


Choose low fat/fat free cottage cheese, ricotta cheese, low fat processed cheese or small amounts of strongly flavored cheeses.





Protein





Aim for two to three matchbox size servings per day by making meat or fish the smaller part of your meal.





Choose lean/fat trimmed meat and use skinless poultry.


Try to grill, bake, roast, or braise with no or very little oil.


Legumes (peas, beans, lentils) are excellent protein sources which are naturally low in fat and a good source of fiber.


Fish, especially oily fish (mackerel, sardines, pilchards, herring, salmon) may protect you from heart disease.





Fats and Oils





Diabetes increases your risk of heart disease through building up fatty deposits in arteries. What helps prevent this is eating less fat, especially saturated fat – mainly found in animal products such as butter, lard, full fat milk, cheese and fatty meat.





Rather choose small amounts of unsaturated fats like oily fish, corn oil, sunflower oil, and safflower oil. Better still are mono unsaturated fats like olive oil, canola oil and peanut oil.





Exercise





Regular exercise results in better blood glucose control and the need for less medication. It helps control blood pressure, increase your sense of well being and helps maintain a healthy weight. Snacks may be necessary before strenuous exercise or unexpected exercise. Remember that snacks eaten late at night should include a little protein as it makes the food last longer and will prevent the blood glucose levels from dropping too low at night. Ask your dietician for more information.





Change





Eat at least three regular meals. Try to eat similar amounts of foods, spaced out evenly and eaten at about the same time of day. Aim for a healthy body weight. Eat less fried foods and fats by cutting down on oil, margarine, butter, fatty meat and cheese. Eat lots of high fiber, starchy foods especially unrefined products, legumes (lentils, peas, beans), vegetables and fruit.





Be more active – exercise will help control your diabetes, help you to lose weight and help prevent heart disease.



Sandra Prior has been involved in cycling, gymnastics, hockey & bodybuilding since the age of 7. She is an advertising marketing consultant. Visit her websites at Beginners Bodybuilding Guide and America Small Business Classifieds and Florida Computers Hardware Classifieds.

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GMO Foods And Ingredients - Goes Way Beyond The Top Five

Sunday, May 29, 2011

Genetically modified organisms are hitting the different news venues now on a continuous basis.

But there is still many people who can't figure out what all the fuss is about. Sure the list of GM ingredients is growing and more accepted foods are entering the market all the time. But there is still this general feeling by many people it's just not going to affect me. I don't have to worry about the following top five, I just won't use them in my daily diet.

Meat Loaf

corn soybeans sugar dairy products canola and cottonseed oils (made into vegetable oils)

Welcome To The Reality Of The Top Five

So you are still sitting on the fence in regards to GMO's. You understand the concept, you realize the advantages it could bring to the agricultural community but there is just this nagging doubt that something seems to be going wrong somewhere. You have decided to avoid them.

The use of these top five permeates the foods we eat and the products we touch every single day of our life. It is almost impossible to avoid many of these genetically modified organisms.

Everything just seemed so simple to you. I won't eat corn, can't stand soybeans and heck, sugar isn't good for me anyway. Then it's too bad, but I guess I have to give up cereal for breakfast and I like olive oil anyway. See not a problem.

But now welcome to the reality of your new life!

Corn and its Uses
adhesives on envelopes, tape, stamps etc. are all made from corn baking powder dryer sheets for your laundry coffee - instant and regular ketchup, mustard, mayonnaise any word with corn in it (corn chips, cornbread, corn flour etc.) many of the cosmetics and toiletries we purchase and use everyday processed meats from the deli counter plus hot dogs and sausage products ethanol - gasoline for your car, lawn mower, weed whacker hair products - shampoos and conditioners, gels and mousse medications and prescription drugs use corn as a filler or coatings high fructose corn syrup any vitamin supplement with vitamin E or vitamin E itself

Actually this is just a short list of corn-based products we use daily. There is actually over 100 different items we use all the time in our lives which are derived from GMO corn.

So as you can see, avoiding GMO's is not just some short list of giving up cereal, corn and soy burgers. Do not let yourself be fooled into believing you can effectively avoid contact with this ever-growing altered organism in your daily life.

GMO Foods And Ingredients - Goes Way Beyond The Top Five

About The Author: Kathi Robinson
Educating yourself about the dealings of corporate America is the only way to keep yourself safer in today's marketplace. For some other safety precautions check at http://wwwallergiesandalternativemedicine.com/environmental-allergies.html

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Meat Loaf Tickets for Hang Cool Tour 2010

Michael Lee Aday (born Marvin Lee Aday on September 27, 1947)  Better known by his stage name Meat Loaf is an American rock musician and actor. He is noted for the Bat Out of Hell album trilogy consisting of Bat Out of Hell, Bat Out of Hell II: Back Into Hell and Bat Out of Hell III: The Monster Is Loose. Bat Out of Hell has sold more than 43 million copies. After more than 30 years, it still sells an estimated 200,000 copies annually, and stayed on the charts for over nine years.
Although Meat Loaf enjoyed success with Bat Out of Hell and Bat Out of Hell II: Back into Hell, and earned a Grammy Award for Best Rock Vocal Performance, Solo for a track on the latter album, Meat Loaf experienced some initial difficulty establishing a steady career within his native United States. However, he has retained iconic status and popularity in Europe, especially the UK, where Meat Loaf ranks 23rd for number of weeks overall spent on the charts. He ranked 96th on VH1's '100 Greatest Artists of Hard Rock'.
In 1967, Meat Loaf left Texas and moved to Los Angeles where he started working as a bouncer at a nightclub. It was in LA that Meat Loaf formed his first band, Meat Loaf Soul. It was during the recording of their first song that Meat Loaf hit a note so high that he managed to blow a fuse on the recording monitor which immediately led to an offer of three separate recording contracts- which he turned down all of.
The band underwent several line-up changes on lead guitar, each time culminating in a new band name, including Floating Circus and Popcorn Blizard. After Floating Circus split, Meat Loaf took on several low-key jobs, one of which would inadvertently lead to his breakthrough in the media. While working as a parking lot attendant he had a chance meeting with a man who asked what Meat Loaf did when he wasn't on the lot. After mentioning that he was a singer in his spare time, the man suggested he should audition for the stage musical, Hair. The audition was a success and led to Meat Loaf starring in a six month run in Detroit.
Meat Loaf's role in Hair was the kickstart he needed, as the publicity generated led to an invite from Motown to record a duet album with Stoney Murphy. The album entitled Stoney and Meatloaf (deliberately shown as one word at this point) was completed mid-1971 and released in September the same year. To support the album release, the duo toured with Jake Wade and the Soul Searchers but Meat Loaf soon left after the pair's vocals were cut from the single ‘Who is the Leader Of People?' and replaced with Edwin Starr's voice.
After spending time seeking a record deal, Bat Out Of Hell was finally released in 1977. The album was a huge success and following an appearance on Saturday Night Live in 1978, Meat Loaf's status was on the up.
After waving goodbye to his prior drug addiction, Meat Loaf started working on his second album, Dead Ringer in 1980. The album was released the following year but its success was limited due the fact that the tour planned to support the album was cancelled because the group ran out of money advanced to them by the recording label.
The following albums releases, Bad Attitude (1984) and Blind Before I Stop (1986) failed to alight both consumer and critic's enthusiasms so Meat Loaf began to tour smaller venues to try and revive his career. Slowly he had established a faithful following and Meat Loaf's gigs grew to sell-out status by the late 1980s.
The success of touring reunited Meat Loaf and Steinman who began work on Bat Out Of Hell II which was released in 1993, 16 years after its prequel. The album was a huge hit and considered the ultimate comeback in the music world. Bat Out Of Hell II sold over 15 million copies and the single I'd Do Anything For You reached the number one spot in 28 countries.
In 1995, Meat Loaf released his seventh studio album, Welcome to the Neighborhood. The album went platinum in the United States and the UK. In 1998, Meat Loaf released The Very Best of Meat Loaf. Although not reaching the top ten in the UK, it recently went platinum, and was already platinum around the rest of the world just after its release. The album featured all of Meat Loaf's best-known songs, a few from his less popular albums from the 1980s, and three new songs. Meat Loaf continued to record albums throughout the 90s and most recently released Bat Out Of Hell III in 2006.
Meat Loaf recently released an album named "Hang Cool Teddy Bear". The first single from the album, "Los Angeloser", was released for download on 5 April with the album charting at number 4 in the official UK album chart on April 25, 2010. In an interview published May 11, 2010, Meat Loaf said there was a "pretty good chance" Hang Cool Teddy Bear would be his last studio album.
Meat Loaf is going to hit major arenas in UK this year to promote his latest album. He will kick off tour on November 29, 2010 in Cardiff. Sold Out Ticket Market is ideal for Meat Loaf Tickets at nominal rates. Sold Out Ticket Market provides its customers with Meat Loaf Tickets for all dates and venues in which he will be performing.



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Creamy Mushroom Crepes With Turkey and Swiss Cheese

Saturday, May 28, 2011

After living with us for a few years, our teenage grandchildren went off to college. Though the twins come home once in a while, my husband and I are basically empty-nesters. This means we have lots of leftovers. Food can get pushed to the back of the refrigerator and stay there for weeks, so I check my leftovers periodically.

I'm amazed at what I find. Sometimes it's a cup of peas or spinach or carrots. Leftovers can include a little chicken, turkey, or ham. Since we paid for this food, we don't want it to go to waste, and I'm on constant alert for ways to use leftovers.

Meat Loaf

Yes, I've done the obvious and made vegetable soup. I've combined vegetables, made casseroles, and have even made meat loaf pizza, not one of my best decisions. But I had forgotten about crepes, a type of pancake that can be turned into an entree or a fabulous dessert like Crepes Suzette. Today is one of those days when I couldn't think of a anything to make for dinner. Clearly, it was time to check the leftovers.

In the vegetable bin I found an unopened box of sliced mushrooms. There was half a package of scallions and part of the turkey breast we had last evening. I decided to combine these ingredients and make a casserole for dinner tonight and two additional lunches.

You may use other types of mushrooms for this recipe. Substitute chopped onions if you don't have any scallions. I made my own crepes, but you can buy ready-made ones at the grocery store. The sauce is made with a new product, cooking cream, which is cream cheese for sauces. You may use regular cream cheese, light, or fat-free for the sauce.

Your cooking technique can be the difference between successful crepes and a disaster. For best results, let the batter rest for at least an hour. Chicken or cooked salmon may be substituted for the turkey. I hope you enjoy my original recipe.

Ingredients

2 tablespoons extra light olive oil 8-ounce box cleaned and sliced button mushrooms 3 green onions, chopped (white and green parts) 1/2 teaspoon thyme 1/8 teaspoon garlic powder (more if you love garlic) 1 1/2 cups cooked turkey, cut into small cubes 10-ounce carton cooking creme, original flavor 8 cooked crepes 1 cup shredded Swiss cheese (more if you wish)

Method

Pour olive oil into skillet. Add mushrooms and green onions. Cook over medium heat until mushrooms start to brown. Remove skillet and turn off burner. Stir in thyme, garlic powder, cubed turkey, and cooking cream. Put skillet back on warm burner and stir for a minute to melt the cream cheese. Coat an oven-proof baking dish with cooking spray. Place a spoon of mushroom mixture in the center of each pancake and roll tightly. Set in baking dish, seam side down. Sprinkle Swiss cheese over entire casserole. Bake in a 400-degree oven for about 20 minutes, or until the cheese has melted and the casserole edges start to brown. Serve with a vegetable and a green salad. Makes 8 servings.

Copyright 2011 by Harriet Hodgson

Creamy Mushroom Crepes With Turkey and Swiss Cheese

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company has also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul.

Hodgson has another new book out, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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How to Find a Great Tasting Vegetarian Main Dish That Can Take the Place of a Meat Dish

The way to good health starts with eating food that is nutritious and filling. You will find that many people feel that a meal is complete when you have meats, vegetables and gravies as part of the main meal. Today’s thinking however has given this concept of a complete meal a twist. One food item that you will be able to see is becoming popular is that of vegetables. To make sure that you vegetarian meals taste delicious you should ensure that your vegetarian main dish is one that can stand on its own ands yet at the same time complement the rest meal.





These delicious vegetarian main dishes are ones that you can use in smaller quantities as side dishes as well if you so desire. To help you plan the complete vegetarian meal you can find recipes that will show you some of these dishes. The internet will also have a wide selection of main vegetarian courses that you can cook.





Whenever you are planning a meal with a vegetarian main dish you should see that you have chosen one that will provide you with most of the nutrients that your body needs. Any gravies and dressings that you will be using should be light in calories and texture. This way these foods will not detract from the vegetarian main dish.





Sometimes you will be able to find a great tasting vegetarian main dish that can take the place of a meat dish. There are other main dishes which can become the entire meal if you so desire. These dishes can be ones like bean burritos, Eggplant gratin, mock meat loaf, vegetable biriyani, Zucchini lasagna and others.





Some of these main dishes for vegetarian meals can have the ingredients made and set on the table. Once these food items have been placed on the table everyone can then choose what foods they want to have on their meals.





Eating a vegetarian main dish like Zucchini lasagna is perfect for people who love pasta but are unable to eat this dish due to the fact that they are on a wheat-free diet. Another variation on the lasagna vegetarian main dish is that of a Spinach lasagna. This particular lasagna dish is made with cheese, vegetables of your choice, a creamy white sauce and fresh spinach leaves.





For meat lovers you have a number of different main vegetarian dishes. These will mock meat loaf, mock lamb curry, Moussaka, mock beef bourguignon are among the meatless meat dishes that you will find are a perfect substitute vegetarian main dish.





As you can see while the term vegetarian may connote foods that are only vegetarian in origin, there are ones which will provide you with delicious meals that your family will beg to eat. The great choices that you will see for a vegetarian main dish are ones that will provide you with the satisfaction of eating healthy foods that are as delicious are their meatier counterparts.



Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Main Dish, Visit His Site at VEGETARIAN MAIN DISH

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Disaster Songs - 10 Great Songs That Turn Tragedy Into Art

Friday, May 27, 2011

Leader of the Pack - Written by George Morton and recorded by the Shangri-Las in 1964. Betty falls in love with Jimmy, the leader of a motorcycle gang. Betty's parents don't like Jimmy and force her to break it off. When she does, Jimmy speeds off into the rainy night. Betty calls after him to slow down but he loses control of his bike.

Tell Laura I Love Her - Recorded in 1960 by Ray Peterson and later by Ricky Valance. Tommy wants to buy his girl a wedding ring and enters a stock car race hoping to win the 00 prize. During the race his car flips and bursts into flames. Tommy's dying words are to tell Laura he loves her.

Meat Loaf

Bat Out of Hell - Written by Jim Steinman and performed by Meat Loaf. "Bat Out of Hell" has every element a teen tragedy needs. There's the boy who lives in a world of evil and shadows and the girl who brings light and goodness into his life. The boy rides his motorcycle too fast and misses a curve. As he lies dying next to his burning bike, his heart beats so hard that it explodes out of his chest.

Teen Angel - Recorded by Mark Dinning in 1959. Written by Jean Dinning and her husband, this song is about a girl and her boyfriend out for a ride. The car stalls on the railroad tracks and the boy pulls the girl to safety. The girl runs back to the car and gets hit by the train. When they find her body, she's clutching the boy's high school ring.

Last Kiss - Written by Wayne Cochran of the C.C. Riders. He started the song in 1956. Shortly before Christmas in 1962, a 16 year old named Jeanette was out with a group of friends. Another car collided with a truck and spun into the path of Jeanette's car. Three teens were killed and the rest were seriously injured. The accident inspired Cochran to finish the song and dedicate it to Jeanette.

Dead Man's Curve - Written by Roger Christian and Jan Berry and recorded by the duo Jan and Dean. The song is about a drag race that starts at Sunset and Vine and ends at Dead Man's Curve. The two cars, a Corvette Sting Ray and a Jaguar XKE, are tied as they approach the curve but then collide, killing both drivers.

Lightning Crashes - Written and recorded by the band Live in 1995. The song was dedicated to a 19-year-old friend of the band killed by a drunk driver. Many of her organs were donated, including her liver, which was given to a 10 month old baby. The song reflects on how her death enabled others to live.

Untitled - Written and recorded in 1995 by Simple Plan. The lyrics describe the dying thoughts of an accident victim but the music video tells a bigger story. A drunken driver swerves head-on into the path of a car driven by a teenage girl. The girl dies while the drunk driver is uninjured. The video illustrates the impact of the girl's death on her family and friends. MADD uses this song in their anti-drunk driving campaigns.

DOA - Recorded in 1971 by Bloodrock. The song is based on an airplane crash that killed the entire Wichita State University football team. The lyrics are an account by a victim who survived the initial crash. Surrounded by body parts, he sees the hopelessness in the face of the medic attending to him. Sirens in the background are shut off at the end of the song letting us know the victim has died.

Wreck on the Highway - Written and performed by Bruce Springsteen and the E Street Band. It tells the story of a man who witnesses a rainy night hit and run accident. The man is unable to sleep, tortured by what he saw. Springsteen was inspired by a 1940s Roy Acuff song of the same name and says the song was a turning point in his world view and song writing style.

Disaster Songs - 10 Great Songs That Turn Tragedy Into Art

If you've been injured in an accident in Las Vegas, contact a Las Vegas personal injury attorney to discuss your case before you write a song. Zach Wyrick helps websites rank better in search results through small business SEO at Write Way Inc.

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Old Fashion Recipes for Ida Mae's Meat Loaf and Sweet and Sour Cabbage

Make your family this old-fashion meal of Ida Mae's Meatloaf and Sweet and Sour Cabbage.  Sit down to an old fashion meal that is comforting, tasty, and inexpensive.  Serve with a multi-grain bread and your favorite dessert.  If you have leftover meatloaf, make meatloaf sandwiches the next day.  This is a great recipe for stretching your food dollars in these tough economic times.

IDA MAE'S MEAT LOAF
This recipe is from old church suppers in Southern Indiana.
2 lb ground beef steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 pkg dry onion soup mix
1 can (8-oz) tomato sauce
Preheat oven to 350 degrees.
Using your hands, combine the beef and eggs in a large mixing bowl. Add the bread crumbs, and ketchup; combine. Pour the warm water into the dry soup mix and stir to blend. Add the soup mixture to the other ingredients. Mix together well. Put the mixture into a loaf pan. Top the meatloaf with 2 strips of bacon. Pour the tomato sauce overall. Bake for 1 hour at 350 degrees.

SWEET AND SOUR CABBAGE
2 lbs red cabbage
1/4 lb margarine
1/2 cup chopped onion
1/2 cup red wine vinegar
4 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.
Enjoy!



Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them.

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Meat Cooking Basics and Tips

Thursday, May 26, 2011

Of course, you want to have the freshest meat possible. If you buy your meat in bulk, break the larger portions down into the serving sizes you'll need, vacuum pack them or pack them in plastic bags and place them in your freezer. Mark the date that you pack it on the outside of the freezer bag. Meat that stays in the freezer too long will get freezer burn and you won't be able to eat it. Vacuum packed meats will last longer, so if you can afford a home vacuum sealer, it's a good idea to buy one.

There are many different types of meat, from beef to poultry to fish that you can store and prepare for your meals. Some meat cooking basics and tips to remember are:

Meat Loaf

Thaw meat thoroughly before cooking, either in the refrigerator or in a bowl of ice water. It's never a good idea to thaw meat at room temperature. Have a meat thermometer handy, especially when cooking things like turkey, roast chicken or meat loaf. It's best to cook all meats until their well done, usually 160 degrees Fahrenheit or higher for beef and similar meats. Make sure the area where you're working is clean and that you use clean utensils. For example, if you used a knife to cut chicken, wash and rinse the knife thoroughly before using it to cut any other meat. After your meal, promptly put leftover meat in the refrigerator to prevent spoiling.

How you prepare your meat, boiled, broiled, fried or baked depends on your tastes. As long as you follow a few meat cooking basics and tips, you should be able to have a delicious meal that will only make you ill if you eat too much of it.

Meat Cooking Basics and Tips

You can find the best meat cooking basics or meat thermometer online by visiting http://www.meatthermometer.co.uk/, a popular website that is specialized in meat thermometer for homes.

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How to Make Italian Ham Panini

Italy is one of the best places in the world to produce the finest cuisines and fantastic dishes, not to forget the good wine, of course. Remember spaghetti and pizza treats that no one could resist?  Well, Italy has definitely become very well known for that, but there is more to Italian foods than these things. And what about those enticing Italian sandwiches called Panini such as Ham Panini or Turkey Panini?
Panino, or Panini in plural form, is a famous sandwich made of a small loaf of bread that is cut horizontally, stuffed with your choice of meat products, cheese, herbs and spices, vegetables, and other ingredients. Panini sandwiches vary: some would have it served without the sauce or topping, as their tradition dictates; some would prefer to add sauce to fit in with their local taste. In whatever style you want your Panini to be, keep in mind though that the best way to cook Panini is to cook it in a Panini grill or press.
To help you get started here’s a sample recipe for the Italian Ham Panini, which is good if you have ham leftovers in your fridge.
You will need to prepare the following ingredients:
-Thinly-sliced ham; leftovers are good
-Italian loaf bread
-Fresh mozzarella
-Provolone cheese
-Fresh basil leaves, or fresh spinach, rinse and pat dry
-Extra virgin olive oil
-Red wine vinegar
-Salt and pepper
Then follow the steps below:
1-Cut the Italian loaf in half. On each side of the cut bread, place thin slices of mozzarella to keep in tact the bread halves together when placed in Panini press.
2-Put a topping of fresh spinach, or fresh basil leaves, on the mozzarella.
3-Sprinkle it with a good amount of vinegar, olive oil, and salt and pepper to get the best flavor from it.
4-Next, layer it with provolone cheese.
5-Then top it with thinly-sliced ham. Shower some more salt and pepper.
6-Put together the two halves of bread and close it up.
7-Lastly, brush some olive oil before putting it on the grill.
8-Let it grill until the cheese is seen to melt.
9-Remove it from the grill. Let it cool for a few minutes until it’s not too hot to hold anymore. Slice it into your desired cuts.
10-Then serve and enjoy your Panini!
Panini sandwiches are not only healthy and delicious treats for everyone; it is the most preferred food-to-go these days by busy bodies. While they can easily be prepared at home and brought to the office, they can also easily be ordered from your favorite restaurant; this option is more expensive of course.
While some people question the calories and fat found in Panini sandwiches, there is nothing to worry about if you make your own, because you control the ingredients. To resolve this issue, always opt for low-fat or low-calories ingredients to fill up that Ham Panini sandwich.




Sabrina Rocca
Author: Easy Panini Recipes
Visit http://www.easypaninirecipes.com and sign up for a FREE newsletter and receive a copy of "Cooking Mastery" as well as panini recipes and tips. Easy Panini Recipes contains over 50 easy to follow, step-by-step panini recipes that will make anyone look like a gourmet chef!

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A Chocolate Chip Cookie Secret You Want to Know

Wednesday, May 25, 2011

Everybody wants to achieve perfection when baking chocolate chip cookies. It is the quintessential cookie. The cravings evoked at the mere mention of its name are powerful. Therefore, it is always so disappointing when they come out of the oven far less than perfect.

There are so many factors that come into play that affect the end baking result it is hard to know what went wrong. Ingredients, mixing process, and even the length of time the cookies were baked could thwart your best efforts and ruin your anticipated Utopian cookie. However, there is one simple little tip that could so drastically alter the results of your chocolate chip cookie, you will slap your forehead that you did not try it before. That is to chill your dough before baking the cookies. So simple and yet so important is this one overlooked step. We are always in such a rush to get to hot, gooey confectionery bliss that taking the time would be torture. But, a few hours in the fridge will promise that blissful moment to be even greater than imagined.

Meat Loaf

Chilling chocolate chip cookie dough does a couple of things. First, it marinates the flavors that go into a cookie dough. Have you ever noticed that lasagna tastes better the second day? Well, the same principle applies here but we are talking about cookie dough. The flavors will really pop and deliver a richer experience after sitting in the fridge for a bit. According to a New York Times article titled Perfection? Hint: It's Warm and Has a Secret (July 9, 2008), there are some interesting and yet dramatic physical effects on the cookie the longer it is chilled. They found that a thirty-six hour period in the refrigerator produced cookies with deeper shades of golden brown without longer time in the oven.

Second, the flour will really drink up all the moist ingredients that went into the dough after a prolonged time in the chill box. The longer the dough sits, the drier the dough gets, and that is actually a good thing. The chocolate chip cookie will have a better consistency right out of the oven. This is because of the hydration effect of sitting in the refrigerator and also because cold dough will spread less in a hot oven making a thicker cookie. And, don't worry about dry dough. The baked cookie will actually be moist and delicious.

There is one more factor to take into consideration when chilling the dough. Because the dough gets so dry during this time, it is best to form your cookies before you chill the dough. Try to scoop the dough after it has been thoroughly chilled and you will have a crumbly frustrating mess on your hands. Scooping them and chilling them on a cookie sheet is good. If you are going for the big chill and waiting the optimal thirty-six hours, an airtight container is best. You don't want those cookies to taste like last week's meat loaf.

Apparently Ruth Wakefield, inventor of the chocolate chip cookie, knew about this handy little tip from the very beginning. The New York Times also reveals that it was a regular practice of the Toll House Inn to chill their cookie dough. Somehow this piece of information failed to meet the final edit when the recipe went on the backs of Nestle's Chocolate in the 1930's. We should not feel too betrayed. Most great cooks are happy to share recipes, but rarely share all the tricks of the trade that make the end product great.

A Chocolate Chip Cookie Secret You Want to Know

Amanda Julander

There are even more chocolate chip cookie baking secrets at Choc-Chip-Cookie-Recipe.com!

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Bakeware Buying Guide

Baking can be a truly happy experience, bringing back memories from childhood, thanks to our olfactory senses. From cakes, muffins, meat pies, and lasagne to breads, pancakes, tarts, and brownies, baking can be a fun thing to do, especially if you and your family are food-lovers.





However, baking can be a cruel pastime and when results don’t go according to plan, such as a case of a cake not rising or having a soggy bottom, it is particularly annoying. But this may not be your fault. As Delia Smith said: “….there is a lot of pile-it high, sell-it-cheap rubbish out there, that claims to be baking equipment…” and “…tin size is where 99% of cake making goes wrong….”





Hence, to avoid turning a great dish into a heartrending failure, here are a few tips and pointers that will help you select the ideal bakeware.





The Materials





Bakeware comes in various sizes, shapes and materials. Each material will have a varying effect on the dish. Some of the materials available are anodized aluminium, silicon, non-stick, glass, stainless steel, stone and tinned steel.





Hard Anodised and Silver Anodised bakeware – for those who bake regularily.





Anodized aluminium comes in two varieties- silver anodized and hard anodized. Made of aluminium through an electro-chemical process, which hardens its outer surface, anodized bakeware is rust, peel and blister resistant, and is highly durable. Hard anodized bakeware is ten times harder and hence more durable than silver anodized, but both are excellent conductors of heat, owing to the presence of aluminium. This property ensures quick and even heating, essential when wanting the best results when baking and it is generally agreed that this type of bakeware is amongst the best available. Furthermore, both can be used on the hob. However, as with most high quality cookware there is a slight downside. Avoid using sharp knives on anodized bakeware as this might lead to scoring and this kind of bakeware is not dishwasher friendly. You will have to hand-wash it with hot soapy water. Food particles on its surface can be removed by soaking it in water.





Checkout the wide range of silver and hard anodized bakeware such as pans, trays, moulds and dishes from Silverwood, or take a look at the hard anodized bakeware from Mermaid.





Silicon Bakeware





Oven, microwave and freezer friendly Silicon bakeware is comparatively a new addition to the kitchen range, but has caught on soon enough because of its easy storage capability and durable nature. With a capacity to withstand temperatures ranging from 40 to 580 degrees F, silicon bakeware transfers heat to the food without absorbing it. The second food is out of the oven, the bakeware stops the cooking process, avoiding further browning at the bottom or edges. Flexible and bendable and made from silicone, silicon bakeware is mostly used as moulds and can be used in dishwashers, freezers and microwaves making them extremely versatile. However, when putting them in the oven, it is likely you will need at least a traditional baking tray to put the mould on and you can’t use them on the hob. Jamie Oliver and Bakers Pride have an assortment of moulds for muffins, loaves, cakes, and tarts.





Non Stick Bakeware





Non-stick bakeware can be made of both aluminium and steel, but characteristically has a non-stick coating applied to allow food to be easily removed from it. Such a bakeware is suitable for baking items like layered cakes, cupcakes or muffins where the food has to be served after removing it from the baking dish. This bakeware can provide excellent results, but the non-stick coating will wear with use and hence lose it’s performance over time and they can be susceptible to hot spots. Anolon and Bakers Pride series of bakeware include loaf pans, cake tins, pizza pans, roasting pans, muffin cups and springform pans of the non-stick variety. If you are someone who does not do too much baking and do not want the expense of the hard anodised and silver anodised bakeware, this may well be the solution for you.





Types of Bakeware





There are several types of bakeware available. The most basic is the baking dish, available both in square and rectangular varieties. It is a versatile bakeware in which you can cook a range of dishes like lasagne, roasts, poultry, fish, etc. Another simple bakeware is the cake pan that comes in rectangular, square and round shapes, meant for cakes and savoury dishes.





Baking sheets or cookie sheets are flat metal sheets with one or two turned ends and are used to bake cookies, biscuits, meringues etc. Bread pans or loaf pans, as the name suggests, are meant to bake breads or meat loaves.





Bundt pans are heavy-walled with decorative indented curvature and a hollow tube in the centre for uniform rising and baking of cakes. Generally used to make coffee cakes or sweet cakes, the bakeware is turned upside down for the cake to fall out into a decorative shape with a golden crust. Doughnut pans are shaped to bake doughnuts, and muffin tins, cups and pans for baking muffins.





There are numerous other baking wares such as flan pans, brioche pans, French bread pans, jelly roll pans, pie plates, shortbread pans, popover pans, tart pans, tube pans and springform pans.





The choice is endless, and all you have to do is decide what to buy, depending on what you need. Prices will purely depend on the quality each bakeware offers plus the number of pieces you purchase. Hard anodized is the most expensive, followed by silver anodized and silicon, and in reality that reflects the quality of the product. Finally, make sure when you don’t have the most suitable bakeware for a particular dish, go for one that is closest to the size of the ideal baking dish. This ensures even cooking and therefore, the best results.



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Using Lipton Soup Packets to Enhance Everyday Dishes

Tuesday, May 24, 2011

Ever since I discovered Lipton soup mix years ago, it has been a regular staple in my cupboard. I use it on almost all beef recipes. Whenever a recipe calls for onions or bouillon, I substitute the soup mix. I usually don't add extra salt, because it is already in the soup mix. One envelope per two pounds of beef seems to be a good ratio.

Here are some ideas for using Lipton Soup packets in your cooking.

Meat Loaf

Ground Beef Dishes

Brown two pounds of ground beef. When it is cooked thoroughly, sprinkle one envelope of soup mix over it and add about 1/2 to 1 cup of water. Cook for about 5 minutes longer, stirring the soup mix in well. Just cook long enough to have the water absorbed.

*Serve the ground beef over noodles or rice for an easy main dish.

*Mix with your favorite sloppy joe sauce and serve on buns.

*Mix with spaghetti sauce and pour over cooked spaghetti or rotini.

Meat Loaf and Hamburgers

The boxes of soup mix have recipes on them from Lipton. I especially like the meat loaf recipe and the hamburger recipe.

For the meat loaf, I follow the recipe, making these two changes. Instead of the water that is called for, I substitute canned evaporated milk. Instead of bread crumbs, I add dry oatmeal. This makes a delicious meat loaf that everyone raves about.

With the hamburgers, again I follow the recipe on the box, substituting barbecue sauce for ketchup. It adds a little extra zip.

Slow Cooker Roast

Brown a two-pound roast in shortening in a skillet. Place in crockpot. Add one envelope of Lipton beefy onion or beefy mushroom soup mix, sprinkling it over the top of the roast. Pour a jar of brown, au jus, or mushroom gravy over the meat. Fill the jar with water, replace the lid and shake it up. Then pour this over the roast. Set the crockpot on low and cook for about eight hours. You may need to gauge this and add more water, but usually you don't need a lot of water for the crockpot.

Baked Steak

I prepare baked steak in a similar way as the roast.

Preheat oven to 350 degrees. Brown two pounds of steak in shortening or oil in a skillet. Transfer to a 13 by 9 cake pan.

In a separate sauce pan, mix one package of dry soup mix, two cans of mushroom soup, and two soup cans of water. Heat and stir for a few minutes till it is mixed well. Then pour this over the steak in the cake pan. Cover with foil

Bake for 2 to 2 1/2 hours, or until steak is thoroughly done and tender. Check every so often to see if more water needs to be added.

Using Lipton Soup Packets to Enhance Everyday Dishes

For ideas and tips on homemaking, cooking, crafts, family life, gardening, and family history, visit http://www.oldfashionedhomemaking.com. Or if you prefer a nostalgic stroll back to the turn-of-the-century http://www.thevintagehome.org is a growing library of information and illustrations. Learn how our ancestors kept house, cooked, raised children, celebrated holidays and weddings, quilted, decorated, had tea parties, and much more.

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Boston Meat Loaf

Monday, May 23, 2011

Ingredients
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preparation
Preheat oven to 400 degrees.
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.
Serves 4.



I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn't!? Then head over to Barbecue Party, where you will find one of the best selections of Barbecue recipes on the Internet. You can also check out their BBQ blog which is updated daily with competition schedules, news, reviews, guides and advice.

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Les Baux Hotels & Restaurants

Sunday, May 22, 2011

Picturesque village, dramatic arrangement of rocks and cliffs, chateaux ruins -- these are the perfect backdrop in rekindling romance. Les Baux de Provence, a historical and one of the most breathtaking provinces of 'Le Midi,' is the perfect romantic getaway for couples who love art, history, nature and everything that is old. To keep the flame of love alive, treat yourself and your beloved for a week long relaxation and enjoyment with Auberge de la Benvengudo hotel's spring and summer packages.





Le Midi, as they call Southern France, speaks of rugged beauty yet retains it elegance and class. The Massif des Alpille Mountains surrounds the region, providing each village in Le Midi the splendor of rocky mountain. The castles, works of art and stylish country houses tone the ruggedness of the region as artistry and richness in history bestow upon it the elegance that it deserves. You can behold all these captivating sceneries with Les Baux de Provence hotel’s spring and summer packages. These getaway packages are offered by charming and stylish hotels in the heart of Les Baux.





An ideal retreat is Auberge del la Benvengudo whose hotel accommodation varies; there are hotel rooms perfect for couples, especially for the honeymooners, and apartments for a group of friends or a family. Each of these roomy havens is decorated with elegant art pieces and antique furniture to add class to the country design. With this hotel’s accommodation, you will undoubtedly experience the local Les Baux Provence bed and breakfast famous for its laid back Mediterranean style.





The Les Baux de Provence restaurants food and beverages are a mix of native French, Mediterranean, Italian and Spanish cuisines. The combination of these rich tasting and scrumptious cuisines make Les Baux de Provence dishes in a class of their own. Many Les Baux de Provence restaurants offer Mediterranean seafood baskets to complement the warm, breezy and country feel in Les Baux. Dishes are cooked in olive oil and sheep or lamb is the meat of choice rather than beef and pork. In every meal, wines are served in the table to gulp down grilled lamb or sheep marinated in wine and orange mixture, and sprinkled with oregano and basil leaves. It is believed that olive oil and wine are the keys to longevity in people of Mediterranean and the slenderness of French women; thus, more people are enjoying Les Baux cuisine knowing that they won’t add an inch in their waistline with each tasty meal they consume.





Why not try a picnic? You can relax; eagle spread your arms and legs on the grass, while a cool drink sits beside you to quench your thirst. The freshest fruits and vegetable will be served on your picnic mat or table, while your picnic hamper carries your food for the entire day. A Les Baux de Provence picnic hamper consists mainly of the most beloved Rose Wine, which is perfect for day drink, bottled water, a loaf of Provencal bread and herb based spread that will surely melt in your mouth.





Go and spoil yourself and your beloved on spring and summer. Leave the hustle and bustle of city living. Prepare to leave work and worries for a week and visit the village of Les Baux de Provence to experience the time of your lives. The rejuvenation you need is in the heart of Les Baux.



Nick Tate is an experienced global traveler and has penned many articles during his sojourns around the world; on this trip he shares more about Provence and the best Les Baux de Provence Hotels as well as the class

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Quick Healthy Dinner Ideas - 4 Key Ingredients a Healthy Sandwich Must Have

Saturday, May 21, 2011

If you already had a cooked meal for lunch, you will most likely not feel like cooking again for supper. After all, you've been working hard whole day. Now, you just want to get some food on the table quickly and then go enjoy your evening. It's anyways better to rather have a light meal instead of another big one.

Sandwiches are an excellent solution. They make great healthy filling meals but are still light - provided of course you choose low-calorie ingredients. And most of them go really quick and won't take much of your time to prepare.

Meat Loaf

There are endless possibilities of what you can put on your sandwich. Be creative! But make sure you choose from the following key ingredients:

Whole wheat bread Low calorie spreads and toppings Low calorie sauces and dressings Salad, vegetables, legumes or fruit
Whole wheat bread

Whole grain products have several advantages over processed white foods. On the one hand, they fill you much quicker and for longer because they are high in fiber. That means, especially if you eat slowly, you are very unlikely to eat too much, and you won't get hungry again quickly.

You can use whole wheat bread, rolls, toast alternating to get more variety. Maybe there are even different types of whole wheat bread available.

Low calorie spreads and toppings

What would a sandwich be without ham or cheese? That's okay. But choose lean ham and low fat cheese so that your sandwich stays healthy instead of becoming a calorie bomb. Prefer fat reduced margarine to butter and buy low calorie spreads. Low fat cottage cheese makes great spreads when you mix it with some spices. But no matter what you use, don't put too much of it on as this will add up calories.

Cooked or grilled meat that you still got in your fridge also makes great toppings for sandwiches. For example, slices of grilled chicken breast, or the rest of your meat loaf. I also love to put shredded tuna on (canned in water, not oil!). Salmon slices are a bit pricy but taste delicious on a whole wheat roll topped with sliced onions and sprinkled with salt and freshly ground black pepper.

Low calorie sauces and dressings

Sauces and dressings do a great job in making your sandwich special. Choose fat reduced mayonnaise and try to avoid ready made sauces since many of them contain quite a bit of sugar. If you do want tomato sauce on, apply only a thin layer.

Alternately, you can make your own healthy sauces and dressings at home, for example a salsa from canned tomatoes, onion and green pepper.

Salad, vegetables, legumes or fruit

Don't forget to put some really healthy stuff on your sandwich! Salad leaves are great and quick. If you have cooked or grilled vegetables at hand, mash them and use them as a spread on your meat sandwich. Or slice them. Home made salsa or baked bean salad is also a good option. Sliced onions taste great on sandwiches. And if you like it sweet, why not adding slices of fruit? Or pineapple rings or peach halves?

By including a big portion of these foods, you make sure that you got low calorie toppings with plenty of vitamins and minerals. This will contribute greatly to make your sandwich a healthy and filling meal.

If it comes to preparing the sandwich, you got plenty of possibilities to make it exciting. You can make a burger, grill any kind of sandwich in the oven, use rolls today and toast tomorrow... You can even make a buffet: Just put everything on the table and allow people to make their own sandwiches. Much less work for you and much more time you can socialize with your family.

Quick Healthy Dinner Ideas - 4 Key Ingredients a Healthy Sandwich Must Have

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Easter Holidays in Malta

This article provides information about Malta and things to do in Malta during your Easter Holiday.
Easter time is the most important time of year for the Roman Catholic Church and is thus a very exciting and colourful time for the Maltese due to their deeply rooted religious values. Being in Malta during this period allows you to see the Maltese culture come alive as it celebrates the resurrection of Christ. It comes as no surprise that visitors to the island would be busy clicking away at their cameras in order to capture on film these creative and emotional scenes as it is an experience that is unique and worth viewing.
Easter Maltese Traditions
After the close of the colourful carnival celebrations that take place right before Lent, the Easter period begins. The start of Lent takes place on Ash Wednesday where burnt ashes of the palms are rubbed on the forehead of the faithful as a sign of repentance. In Maltese, this period is known as ‘Ras ir-Randan’, where the word ‘ras’ means head – linking it to the rubbing of the ashes. Lent is marked by fasting, generally of meat and sweets either during the entire period or on select days of the week, and repentance. In fact, Ash Wednesday is such an important day for the Maltese calendar that it is a school holiday for all children.
It is common that in all villages there would be a ‘Wirja tal- Mejda tal- Apostli’ which is an exhibition of ‘Apostles Tables’ ranging from miniature to life-size models of the apostles having the Last Supper with Christ. The models are often very artistic and life-like and vary according to village. Furthermore, people would also display figurines of Christ and the apostles on their window sills. Many signs are put up for both Maltese and tourists in order to find their way to the exhibitions.
During this period the decorations within the 100s of churches scattered across the Maltese islands take a different approach in both colour and design and are filled with ornaments, flowers and candles. On Maundy Thursday the churches remain open in the evening and families come together to attend the traditional ‘Seven Visits’. Here, families would travel to seven different churches of their choice to pray and kneel before Christ. Another tradition related to Maundy Thursday is that the church bells, which are often heard chiming in the villages, are not rung again until Easter Sunday.
Traditionally, on Good Friday there would be a homily which lasts 3 hours! This, however is no longer commonplace. On Good Friday, the decorations change once more and the churches remain rather bare, until Saturday evening, when the flickering of candles begins the resurrection celebrations that lead up to the Easter Vigil at around 11am on Easter Sunday. There are several processions and pageants that take place all day, all over the island!
On Easter Sunday, unlike the bare and dark mood of Good Friday, there is an explosion of light and candles. The processions are led by a statue of Jesus Christ holding a flag and sometimes include entire biblical stories. It is also common for people in penitence to join the procession by carrying heavy weights or walking barefoot. This procession is then followed by a large Maltese family lunch, traditionally made up of lamb, baked potatoes and local vegetables.
Traditional Maltese Sweets
During their Malta vacations, tourists can also experience an array of traditional food as shops and vendors are filled with local delicacies. The ‘figolla’ is probably the most popular and it was traditionally given to every child after Sunday lunch. However, it is now distributed during the entire Easter period to every child and adult! The figolla is a baked sweet pastry filled with almond paste, covered in icing. These are made into Christian symbols such as birds and fish but other shapes such as cars, bunnies and hearts have also become popular. Easter eggs and rabbits are also given to children during this time of year. During lent ‘Kwarezimal’ is also popular and is made up of almonds, milk, flour, black honey and spices. There are two types of bread that are traditionally attributed to this period, the ‘Sfineg’ and the ‘Qaghaq’. The former is a type of flat, circular loaf made from flour and meal flour mixed together, then coated in honey and fried in oil. The latter is a circular loaf with a hole in the middle that has almonds scattered on top. Hot cross buns and caramel sweets are also very popular during this period.



About the Author:

Mrs Claire Zammit Xuereb manages a number of luxury hotels in Malta and writes various topics about Malta and things to do during your holidays. If you would like to experience a special Easter holiday, then stay at one of the leading Malta Hotels and enjoy a selection of superior Accommodation in Malta.

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Tuna Salad Sandwich Recipe and 2 More Delicious Sandwich Recipes

Friday, May 20, 2011

Knowing how to prepare delicious recipes is a wise idea. Monte carlo sandwiches, grilled tuna and dill havarti sandwich and stuffed sandwich to go are 3 great recipes you can start with.

1. Monte Carlo Sandwiches

Meat Loaf

Ingredients:

- 8 slices whole wheat bread, dry or old
- 4 slices ham, cooked
- 4 slices turkey breast, cooked
- 4 slices Swiss cheese
- 4 eggs, beaten
- 1/2 c. milk
- 1/4 tsp. salt

Directions:

- On each of four bread slices, place 1 slice each of ham, turkey and cheese.
- Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt together.
- Dip each sandwich carefully into egg mixture, turning to dip each side.
- Fry in sprayed or oiled pan like you would French toast, making sure cheese is melted and meat is hot.
- May be put on sprayed cookie sheet; bake at 375 degrees, turning once.

2. Grilled Tuna and Dill Havarti Sandwich

Ingredients:

If you can't find semolina bread (crusty Italian bread made with semolina flour), use an Italian or sandwich loaf.

- 1 (6 1/2 or 7 oz.) can solid white tuna, drained & flaked
- 3 tbsp. mayonnaise
- 2 tbsp. celery, diced
- 1 tbsp. parsley, chopped
- 1 tbsp. red onion, diced
- 1/4 tsp. freshly ground pepper
- 1 loaf (about 14 inches) semolina bread
- 1 c. shredded dill Havarti cheese
- 4 tbsp. butter or margarine, softened

Directions:

- In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper until well blended.
- Cut bread on a sharp diagonal into eight 1/2 inch slices, each about 6 inches long. (Reserve any remaining bread for another use.)
- Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese.
- Spread each remaining slice lightly with about 1/2 tablespoon butter and place buttered side up on cheese.
- In large heavy skillet, cook sandwiches buttered side down over high heat until golden.
- Butter tops lightly; turn with a large spatula and cook other sides until golden.

Makes 4 sandwiches,

3. Stuffed Sandwich To Go

Ingredients:

- 1 8 oz. cream cheese
- 1/4 c. finely chopped green onion
- 1/4 c. finely chopped walnuts
- 1/4 tsp. garlic powder
- 1 loaf unsliced French Vienna 12" x 5" bread
- 1/4 lb. fresh spinach
- 1/2 lb. Swiss cheese
- 1/2 c. alfalfa sprouts Butter
- 3/4 lb. boiled ham, sliced thin Heavy duty foil, enough to wrap loaf.

Directions:

- Stir together cream cheese, walnuts, green onion and garlic. Set aside.
- With seraded knife, slice top off the bread. Cut down around loaf edge about 1/2" from the side and bottom crust.
- With a fork pull out the interior bread.
- Butter the cavity and top slice, then line the cavity with ham so that slice overlaps sides.
- Top with half the spinach then half the Swiss cheese.
- Spread cream cheese mixture over Swiss cheese layer.
- Top with alfalfa sprouts, the remaining Swiss cheese and remaining spinach.
- Fold the ends of ham over spinach to cover top.
- Wrap bread in foil.
- Chill several hours.

Slice and serve.

Tuna Salad Sandwich Recipe and 2 More Delicious Sandwich Recipes

Next, you welcome to visit our website: The Delicious Recipes Package and Cheap Meal Ideas Recipes for more delicious recipes.

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Home Cooking Recipes Yield Ravishing Meals

In a world full of competition and fine taste, producing the most sophisticated food around is oftentimes the goal. However, many people are not attracted to such food at all. Most average people, in fact, prefer home cooked meals and home cooking recipes. Home cooked meals are appealing and enjoyed by all because they are familiar, and because their tastes and flavors are often associated with a childhood memory or tradition. Everyone has a favorite home cooking recipe-what is yours?



If you love this article, you will also love another article written by this article's author on spiral binding machine and electric binding machine.

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Liederkranz Cheese and Shrimp - Make a Sandwich

Thursday, May 19, 2011

Centuries before Lonton food restrictions were drawn up, bread and cheese headed the food thrift list. These classic affinities still take top honors as the most nourishing and economical of foods and although they won their first fame as necessities of life, they now hold a high place in the epicure's food register, too. With such famous dessert cheese delicacies as Camembert Brie Swiss and Liederkranz cheese, all available with Made-in-America labels, the housewife can turn her family into cheese eaters without straining her budget.

The absence of Roquefort is now filled successfully by domestic blue cheese. Blue cheese is included in the cocktail cheese spreads. And did you know that the relish cocktail cheese spread you've been using for canapes and sandwiches gives equally delectable flavor to broiled fish when spread on just before the last five minutes of cooking?

Meat Loaf

High in protein, cheese is valued as a meat substitute, lending flavor as well as nourishment to many cooked dishes. Always cook cheese at moderate temperatures as high heat will cause the fats to decompose. To be easily digested, cooked cheese should be well done.

For meatless days, these recipes for sandwich spreads and hot main course dishes beg for a trial.

Liederkranz Cheese And Shrimp Sandwich

-6 slices bread
-1 cup chopped cooked shrimp
-1 package Liederkranz cheese

Toast bread lightly on both sides. Remove black membrane sides. Remove black membrane from cooked shrimp and chop. Spread on toast. Cover with slices of cheese. Place in broiler for a few seconds until cheese is melted and slightly brown. Serves 6.

Cheese Dumplings In Tomato Sauce

-1 can condensed tomato soup

-1 cup water

-Salt and pepper

-2 cups prepared biscuit flour

-1 cup grated American cheese

-1 tablespoon grated onion

-3/4 cup milk (about)

Heat tomato soup, water and seasonings. Lightly mix biscuit flour, grated cheese and onion. Add milk to make a soft dough. When soup is boiling, drop in dumplings from a teaspoon. Cover closely and cook slowly 20 to 25 minutes. Do not uncover during the first 20 minutes. Serves 6.

Friday "Meat" Loaf

-1/2 of 1/2 lb. package American Pasteurized Process Cheese

-2 cups canned kidney beans

-1 cup bread crumbs

-1/2 teaspoon salt

-1 teaspoon grated onion

-1/4 teaspoon pepper

-Butter

Put cheese and beans through the meat chopper. (If preferred lima, baked beans or cooked lentils may be used in place of kidney beans.) Add crumbs and seasonings with a little melted butter or milk to moisten if too dry. Make into a roll and bake in moderate oven (350 degrees F.) 45 minutes, basting occasionally with melted butter and water. Serve with well seasoned tomato sauce. Serves 6.

Twice Baked Cheese Potatoes

-1/2 lb. package pasteurized process pimento cheese

-1/3 cup milk

-6 large baked potatoes

-2 teaspoons salt

-1/8 teaspoon pepper

Cut cheese into small pieces. Heat milk in top of double boiler. Add cheese and beat with rotary egg beater until smooth. Cut baked potatoes in halves lengthwise and scoop out center. Mash thoroughly. Add prepared cheese, salt and pepper. Beat until light and creamy. Refill potato shells and bake in hot oven (450 degrees F.) 10 minutes or until brown. Serve immediately.

Onion And Liederkranz Cheese Spread

Chop Bermuda onions fine, marinate and drain. Spread on thin slices of rye, pumpernickel or whole wheat bread which have been buttered and covered with slices of Liederkranz cheese. Crisp crackers may be used instead of the bread. To marinate onion, add salt, pepper and equal quantities of oil and vinegar to sliced onion and let stand twenty minutes.

Macaroni Mousse

-1 cup macaroni broken in 2-inch pieces

-1.5 cups scalding milk

-1 cup soft bread crumbs

-1/4 cup incited butter

-1 pimiento, chopped

-1/8 teaspoon pepper

-1 tablespoon chopped parsley

-1 tablespoon chopped onion

-1.5 cups grated cheese

-1/2 teaspoon salt

-Paprika

-3 eggs, well beaten

Cook macaroni 10 minutes in boiling salted water; pour cold water over it and drain. Pour milk over bread crumbs; add remaining ingredients except macaroni. Put macaroni in buttered loaf pan; pour milk and cheese mixture over it. Bake in moderate oven (350 degrees F.) about 50 minutes, until loaf is firm. Serves 6.

Liederkranz Cheese and Shrimp - Make a Sandwich

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Easy Ground Beef Recipes That are Healthy and Delicious

Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.





Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.





To make the following recipes even healthier try and use all organic and low sodium ingredients.





If you happen to live near a Trader Joe's, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.





THE RECIPES:





EASY SALISBURY STEAK RECIPE





Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.





Ingredients:





1 1/2 pounds lean ground beef


1 egg


1 tablespoon Worcestershire sauce


1 small onion finely chopped


1 garlic clove chopped


1 tablespoon montreal steak seasoning


Salt and Pepper to taste


3 tablespoons of extra virgin olive oil


1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself


2 tablespoons unsalted butter


2 tablespoons all-purpose flour


2 cups beef stock





Directions:





1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.





2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.





3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.





4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.





5. Pour gravy over steaks and serve.





EASY ITALIAN STYLE MEATLOAF RECIPE





I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.





Ingredients:





1 1/2 pounds lean ground beef


2 eggs


1 7 ounce jar roasted red peppers chopped


1 onion chopped


2 cloves of garlic chopped


1 cup of bread crumbs


1 teaspoon of salt


1/2 teaspoon of freshly ground black pepper


1 tablespoon balsamic vinegar


1 tablespoon Worcestershire sauce


1/2 cup grated Parmesan Cheese


2 tablespoons chopped fresh basil


1 tablespoon chopped fresh parsley


2 cups of prepared tomato sauce


2 tablespoons extra-virgin olive oil





Directions:





1. Preheat your oven to 350 degrees F.





2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.





3. Grab yourself a large mixing bowl.





4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.





5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.





Heat the remaining tomato sauce if desired and use for dipping.





GREEK STYLE HAMBURGER RECIPE





For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.





Greek Style Hamburger Ingredients:





1 pound of lean ground beef


1/2 cup crumbled feta cheese


1/2 cup chopped greek olives


1 small red onion chopped


3/4 teaspoon dried oregano


1/2 teaspoon salt


1/2 teaspoon freshly ground black pepper


1 package of hamburger rolls or pita bread





Hamburger Sauce Ingredients:





1 (16 ounce) container low-fat plain yogurt


1 tablespoon chopped fresh mint leaves (more or less to suit your taste)


1 tablespoon chopped fresh parsley (more or less to suit your taste)


1 clove of garlic minced (add more or less to suit your taste)


1 tablespoon of olive oil


2 teaspoons of lemon juice


1/2 cup peeled, seeded and finely diced cucumber





Sauce Directions:





Prepare the sauce for your burgers first and put in the fridge until your burgers are done.





1. In a mixing bowl, combine your olive oil and lemon juice.





2. Now add in your yogurt making sure that you mix it well with the olive oil.





3. Add your garlic, cucumbers, parsley and mint leaves and stir well.





Burger Directions:





1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.





2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.





3. Form hamburger patties to desired thickness.





4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.





5. Spread the prepared sauce on the rolls or inside a pita.





6. Add burgers and enjoy!





There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!



Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Click here for more easy ground beef recipes.

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Apples and Wheat Germ - Super Foods!

Wednesday, May 18, 2011

In our busy lives sometimes we don't often think about some of life's most important things namely our own good health. When we get sick, many times we just tough it out and not even take off long enough to go to the doctor. The best thing however, is to take preventative measures to ward off evil sickness and down time.

A couple super foods that come to mind that helped me stay away from the doctor's office have been wheat germ and apples. Of course everyone uses apples but not so many people have heard of wheat germ. It's a sodium and cholesterol free food found in the cereal section of your local food store. It's an excellent source of vitamin E and folic acid.

Meat Loaf

Wheat germ can be sprinkled on your cereal, oat meal and apples or any other fruit as well. Mix it in your next meat loaf will bring the whole family asking for more! The secret is to replace bread crumbs with wheat germ. I'll even give you a recipe for it at the end of this article. Wheat germ is excellent to help your complexion, nails and hair growth and it helps to prevent constipation.

Apples are rich in vitamins such as calcium, iron, phosphorus, potassium and provides important minerals as well. They help to cleanse your teeth, mouth and supply pectin, an aid to good digestion. They've proved to improve bone density, lower cholesterol and help with weight loss.

Apples are good to help prevent Alzheimer's, lung cancer, liver cancer, colon cancer and to help manage diabetes. The apple juice has been proven to help asthma in children.

OK here's that special quick and easy nutritional booster recipe for replacing bread crumbs wheat germ in your favorite meat loaf.

Mini Meat Loaves with Honey-Mustard Sauce

Ingredients: 1 ½ pounds lean ground lean beef or turkey
¾ cup Kretschmer original wheat germ
½ cup chopped green onions
1/3 cup water
½ teaspoon salt
¼ teaspoon black pepper
1 egg white, slightly beaten
¼ cup Dijon mustard
2 tablespoons pure honey

Heat oven to 350 degrees F. For meat loaves, combine first seven ingredients in large bowl; mix lightly, but thoroughly. Sharpe meat mixture into eight 3 x 2-inch loaves; place in baking dish. Bake 30 to 35 minutes to medium done (160degrees F) or until center is no longer pink and juices show no pink color. Let stand 5 minutes before serving. For sauce, combine mustard and honey; mix well. Or, for added convenience, use ready prepared honey-mustard sauce. Serve sauce over meat loaves.

Nutrition Information: 1/8 of recipe

Calories 240, Calories from fat 110, Total fat 13g, Saturated Fat 4.5g, Cholesterol 50mg, Sodium 220mg, Carbohydrate 14g, Dietary Fiber 1g, Protein 19g, Folic Acid 70meg (15% of DV) Vitamin E 4.5 I.U. (15% of DV).

Cook's Tips:

* Substitute barbecue sauce, teriyaki sauce or ketchup for mustard and honey
* Serve with noodles, couscous or quick-cooking rice.

Apples and Wheat Germ - Super Foods!

Fitness and nutrition guide Gary Cooper a master runner that's spanned the last two decades. Gary shares his advice and encouragement on proper nutrition and exercise. He says, You truly can renew your youthful years of strength, flexibility and vitality. http://runningrunnersrun.com Skype:gary.cooper471

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