Summer Carp and Catfish Baits Made Cheaply From High Protein Sausage Meats!

If you want to make your own unique carp bait that is different and will hook big fish this summer, why not now use these decades-proven cheap homemade protein based bait recipes and ideas (but with a modern twist?)

Making homemade sausage meat boilies (and now pellets) are nothing new but few carp anglers think of exploiting them these days in their rush to buy expensive fashionable readymade baits. But just this week I reminded myself of the success I have had over the years on many versions of a simple bait recipe I have used in so many situations for big fish with great success. Having spotted some cheap sausage meat in the local supermarket at well under 2 pounds a kilogram last week stimulated memories of many past successes using this bait and led to this article; so read on!

I have carp fished for over 30 years and the early baits for carp when I began were named specials. This was probably because it was unusual to make a bait just for one species and such bait contained an unusual range of ingredients centred on a protein bulk ingredient. Sausage meat baits are probably taken for granted today by most carp anglers of my generation and older but new generations of anglers will them find extremely useful, productive unique and cheap!

This bait came to my attention while fishing a small club lake called Kennel Lane in Billericay Essex around 1976. I was only 10 years old but I was a very keen carp angler even then. To put things into perspective, the average fish in this lake was a mere 4 pounds and the biggest was around 14 pounds. Such weights were very typical of the vast majority of carp waters in the UK at the time even though such waters are stuffed with thirties and even forties and bigger today!

The era of night fishing for carp for most young carp anglers like me was yet to come and much of the thrill of fishing was making new creative baits the night before fishing and the anticipation of the catches to come! These days with readymade baits, this thrill and anticipation and the incredible satisfaction of catching new personal best fish on your own homemade bait is a huge chunk of the experience that is lost!

If all you use is readymade boilies and pellets etc, it is impossible to imagine my feelings on the first occasion I banked a common carp over forty four pounds; the same weight as that legendary Richard Walker Redmire carp that was the UK record for so many years. Unhooking it and seeing my homemade baits there in its mouth was such a high that no readymade bait has ever or will ever match!

It might seem odd but quite a number of mine and my friends hook baits in the Seventies and early Eighties were often made from ground bait mixes. Many carp bait buffs today seem to belittle baits with lower protein contents and based on bread crumb but this does not stop them catching fish; how many method mixes have caught fifty pound fish and above! My catfish fishing started much later only after Kevin Maddocks turned his attentions to catfish at waters around the Bedfordshire area for example, but all this carp fishing bait experience was to prove extremely useful for catching loads of very big catfish and I have now lost count of the number of thirty-pluses I have caught.

Method mixes were basically what we were using in the Seventies and I for one would add more or less wheat flour and bread crumbs or more or less particles to make them stick together or fall apart as we wanted. The practice of free-lining a particle bait inside a big ball of ground bait was a standard tactic of mine as a kid and it seems some people think this kind of method is new today? (The forty pound koi in Furnace Roman Lake fell to such a simple tactic quite recently.)

When I started carp fishing me and my friends were all kids we would make our baits as cheaply as possible, and even take the powders to the lake side and mix baits there as we needed them. To make the ground baits we would put some lake water into a bucket and add ground bait powders gradually until a nice dough formed. This would be fed into the swim on a little and often basis and this would produce very good catch results all day long.

Sometimes when I had the money I would buy bread crumb ground bait from Woolworths and this had a distinctive yeasty aroma that the carp really loved! The carp paste mixes from the fishing shops were mostly out of my price range although I experimented with some I did not catch any more carp (nor bigger carp) than I was already catching; so I decided not to waste my money!

I would find that the most often the ground bait I introduced the more fish I caught and strangely more often that not, the size of fish would get bigger and bigger. This culminated in the knowledge (based on many experiences) that I needed to be prepared for the very biggest fish during the last hour or so of the trip as dusk approached and as the sun dipped towards the horizon and darkness approached. Summer was obviously my favourite time as the carp would be so easy to locate and the sheer enjoyment of fishing in summer for carp is unmatched especially as the tranquil lakes I fished were not the crowded circuses you find all over the UK today with bivvies crammed into every swim.

Our ground baits were traditionally based on bread crumbs and local supplies of stale bread were highly valued and you could make 3 buckets of ground bait for literally pennies when you timed it right for stock turnovers in the shops. But of course bread was not the only thing we used as ground bait and many other things were added mostly by simply dropping straight into the bread crumbs and kneading.

All kinds of things you find in the kitchen cupboard were added, from cheap caster sugar, sunflower oil, dog foods and cat foods, tomato source, curry powder, herbs and spices, condiments like black pepper and salt, Oxo cubes and gravy granules and of course cake baking flavours. I used to make loads of baits based on the very cheapest white wheat flour and Marmite. Luncheon meat, spam and sweetcorn were very cheap and popular too of course. Pearl barley and other lesser used particles were used and I caught loads of tench on this so it was a favourite of mine. Aniseed oil was easy to obtain and we all seemed to know about this back in the mid-Seventies and we soaked trout pellets and cooked wild bird food mixtures in it.

The meat protein baits made from sausage meat were a simple extension of all this. A pound of sausage meat was placed in a big bowl along with 2 eggs and then the rest of the bait was basically a chuck it in and see procedure which meant putting a bit of anything I could borrow from the kitchen cupboard as well as with my very limited pocket money which was probably 50 pence or a pound a week! (You could buy a loaf for 10 or 20 pence back then and a kilogram of wheat flour was one of my most used staple bait binders alongside stale bread crumb.)

So with the sausage meat and eggs you might add wheat flour and black pepper, maybe some aniseed oil, milk powders, sweetcorn juice, sugar, salt, Marmite and Oxo cubes and away you went. This mix would be for a days fishing trip and would be fished direct on the hook as paste although some might go out as extra ground bait. We float-fished on one rod and ledgered on another and this was often not the rod that hooked the better fish. The practice of fishing for carp up in the water with buoyant baits and using Zig Rigs is only duplicating the skills of float fishing really as carp are not only bottom suction-feeders but filter-feed on plankton and on fry and so on in the upper layers of the water to.

Going into the early Eighties my generation were still float fishing but hooking fish over 25 pounds instead of the single figure fish of previous years! One of my friends used to take just 5 milk protein boilies for a days float fishing for carp and invariable landed big carp to mid-twenty pounds by float fishing while those ledgering around him often blanked or caught smaller fish fishing on the bottom. I went through various phases in later years of fishing for carp using a very long hook link coiled using water-soluble PVA string to fish buoyant baits at long range and these produced many bigger fish that fishing on the bottom did not seem to be able to hook.

My very early ground baits would be based mainly on bread and wheat flour, a little meat and fish of various kinds and bulked up with particles like sweetcorn, oats, cornflakes, hemp and pearl barley and maybe finely chopped luncheon meat and sausage meat. I and my friends fished for the small carp and rarely used lots of bait and what we did use was as cheap as we could get it - yet we all caught fish consistently well!

Over the decades you can imagine I used this ground bait and hook bait experience and developed and refined it much more in catching many carp and catfish from well over 100 UK carp waters to date with UK carp to 47 pounds and UK catfish to 110 pounds and hooking carp to over 80 pounds in France. This fishing has so often involved adapting much of this basic bait and ground bait experience from the past, frequently super-boosting these baits with even more nutritionally-stimulating substances! I hope this article has given you a few ideas for cheap baits for modern catfish and carp fishing. For far more information see my site link or biography right now!

By Tim Richardson.

Now why not seize this moment to improve your catches for life with these unique fishing bibles: "BIG CARP FLAVOURS FEEDING TRIGGERS AND CARP SENSES EXPLOITATION SECRETS!" "BIG CARP AND CATFISH BAIT SECRETS!" And "BIG CARP BAIT SECRETS!" For these and much more now visit: http://www.baitbigfish.com home of the world-wide proven homemade bait making and readymade bait success secrets bibles!

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On Top of Spaghetti: A Few Facts About Meatballs

Meatballs anyone? Most people love em!

It's the traditional start to the Sunday dinner in most Italian families, served warm with fresh mozzarella cheese, crisp italian bread and fried hot peppers. Whether they are fresh from the pot, or simply gracing a heap of spaghetti, nothing beats a meatball!

Meat Loaf

Here's an amazing fact about making meatballs: Give ten people the same basic recipe and each batch will turn out differently. Go figure...

No one really knows the true origin of the meatball but in an 2003 article entitled "Ask the Chef" John Piso describes it this way:

"Meatballs originated in some Italian's kitchen when she found that she had some ground beef left over. Hamburger meat was popularized at the turn of the last century, so it makes sense to assume that meatballs started then, as did meat loaf. I could just see some nice Italian housewife ready to make a tomato sauce and find some left over ground meat in her ice-a -box-a. Always having eggs, parsley, garlic, cheese, and hard bread around, she must have felt a surge of lightning that hit her with this idea. Ground meat, garlic, cheese, breadcrumbs, parsley, and some beaten egg to hold it all together. Fry it in oil; drop it in the sauce and Bingo! Two courses in one pot - pure genius!"

Then comes what I call the "Christopher Columbus" question about meatballs...Why are meatballs round? Because it's a meat-ball, silly. Actually, if meatballs were flat, they'd break apart when stirred in tomato sauce. Hand size is also a factor. Big hand, big meatball, small hand, small meatball.

Wikipedia, The Free Online Encyclopedia, describes a meatball as "a generally spherical mass of minced meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices or eggs, usually fried in a pan or baked in an oven. Except for shape and size (there's usually more than one meatball per serving), meatballs are very similar to meatloaf."

That may be half true. A meatball is only similar to a meatloaf because of the ingredients that cement it togther. The meatloaf is a traditional American dish, made in a loaf form, sometimes stuffed, sliced and covered in brown gravy. A meatball is the stuff that dreams are made of because there's a nostagia factor here: I recall sleeping in on a Sunday morning and waking to the most delicious smell in the world, then entering the kitchen and hearing that sweet sound of meatballs sizzling in a frying pan....it's always so hard to resist grabbing one. Can't get that feeling from a meatloaf!

Is a meatball by any other name still a meatball? The answer is Yes, because one ingredient remains constant: Ground Beef. The ancient Roman cook-book author Apicius included many meat ball-type recipes:

o Albanian fried meatballs (Qofte të fërguara) include feta cheese.

o Danish meatballs are known as frikadeller and are typically fried, and they are usually made from pork.

o In Germany, meatballs are called Frikadellen (in the North) or Buletten (in the East) or Fleischpflanzerl or Fleischküchle if you happen to be in the South

o In Greece, meatballs are called 'keftedes' and usually include within the mix onions and mint leaf.

o In Italy, meatballs are know as polpette. Outside of Italy, they are commonly served with spaghetti as in "spaghetti and meatballs".

o The Japanese hamburger steak hanbagu is based on similar ingredients.

o In Norway, meatballs are called kjøttkaker ("meat cakes") and resemble Danish frikadeller, but they are usually made from ground beef. The dish is traditionally served with boiled potatoes, gravy, lingonberry jam and/or stewed green peas. Some people also like to add fried/caramelized onion on the side.

o Swedish köttbullar (Swedish meatballs) are made with ground beef or a mix of ground beef and pork, mixed with breadcrumbs soaked in milk and finely chopped onions. They are seasoned with white pepper and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and fresh pickled cucumber. (In the television show Babylon 5 all alien races have swedish meatballs, although with different names)

o Turkish cuisine features more than 80 types of meatballs (köfte), most being regionally made.

The meatball is so well loved that we even sing about it. Check out the American classic "On top of Spaghetti" by Tom Glazer which features a wayward meatball. For decades he had a chorus of children singing lines like:

On top of spaghetti all covered with cheese.

I lost my poor meatball when somebody sneezed.

It rolled off the table, it rolled on the floor,

And then my poor meatball rolled out of the door.

It rolled in the garden and under a bush,

And then my poor meatball was nothing but mush.

The mush was as tasty as tasty could be,

And early next summer it grew to a tree.

The tree was all covered with beautiful moss.

It grew great big meatballs and tomato sauce.

So if you eat spaghetti all covered with cheese,

Hold on to your meatball and don't ever sneeze.

Now that I've told you all these wonderful facts about the Meatball, here's some friendly advice: It isn't very nice to call someone a "Meatball". The American Heritage® Dictionary of the English Language, Fourth Edition defines calling someone a meatball the same as calling them dull or stupid. So if you must use mention of food in your name-calling endeavors, I'd suggest you call 'em a "Meatloaf!"

On Top of Spaghetti: A Few Facts About Meatballs

Nancy S. Mure is the Bestselling Author of The Caterpillar that Wouldn't Change and Massimo's Meatballs. http://www.nancysmure.com

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I Love Touring Paris - The Sixth Arrondissement

The sixth arrondissement of central Paris is located on the Left Bank of the Seine River. Its area slightly exceeds square miles (over 2 square kilometers) with a population of 45,000 and slightly fewer jobs. Like its neighbor the 5th arrondissement, the 6th is often known as the Quartier Latin (Latin Quarter) although it's been a long time since many have spoken Latin in either district. Its best-known part is the famous Saint-Germain-des-Prés, which in the years following World War II was the intellectual center of the world; home to philosophers such as Jean-Paul Sartre and Simone de Beauvoir. Later on we'll talk about the district's world-famous cafés that they frequented.

On the subject of intellectuals, this arrondissement is home to l'Académie Française (the French Academy), the watchdog over the French language. For what it's worth I'm a strong believer in keeping the French language French and avoiding Franglais. The Academy was founded in 1635 by Louis XIII's chief minister, Cardinal Richelieu. It was suppressed by the French Revolution but brought back by Napoleon. The academy is an advisory body with no power to punish the many people and institutions that disrespect the French language. It holds only forty seats, some of which may be vacant waiting for a candidate acceptable to the sitting members. Normally membership is for life but some malfaiteurs (wrong doers) have been expelled; for example, given their association with the collaborationist Vichy regime during World War II.

Since its inception the Academy has only greeted four female members, starting with the writer Marguerite Yourcenar elected in 1980. Some very famous writers such as Molière, Zola, and Proust never achieved membership. Male members, except for clergy, get to wear a sword with their Academy outfit. In 1778 the Academy initiated a historical dictionary of the French language. It abandoned the project before getting to the Bs. The Academy's dictionary is partially in the ninth edition. The Academy Française has been fairly successful in persuading people to use French words such as logiciel instead of the corresponding English words, in this case software. It rules on grammar issues and offers prestigious prizes in literature, cinema, translation, and other fields.

The Café de Flore on the Boulevard Saint-Germain is a historic intellectual café and offers an annual literary award. The nearby café Les Deux Magots named for two wooden Chinese statues near the entrance is also a literary and intellectual center with its own annual literary award. It has been decades that these cafés are too expensive for all but the wealthiest intellectuals.

The French Senate is the upper house of the French Parliament. Until recently senators were elected for nine-year terms, but now their terms have been reduced to six years. Senators are not elected by the general public but by one hundred fifty thousand local elected officials such as mayors and city councilors. The Senate tends to be more conservative than France's lower house, the National Assembly. Besides proposing bills and voting on them the Senate publishes reports and so serves to monitor the government. The senate sits in the beautiful Palais du Luxembourg (Luxemburg Palace) in back of the Jardin du Luxembourg (Luxemburg Gardens) the largest garden in the city. The garden is open to the public and is a favorite of young children and their parents.

If you are looking for a hotel in the sixth district you might consider the Art Deco Hôtel Lutetia, built by the neighboring Bon Marché department store in 1910. Its guest list included Charles de Gaulle and Pablo Picasso. At the outbreak of World War II many artists and musicians took residence there but after France surrendered the hotel housed German military officers. Following the liberation of Paris in August, 1944 this hotel became a repatriation center for prisoners of war and concentration camp inmates. Subsequently it was transformed into a luxury hotel.

The Monnaie de Paris (Paris Mint) produces coins and medals, and has a great collection of ancient coins. This beautiful French Neoclassical building was constructed in the latter Eighteenth Century. It is open to the public but does not furnish samples.

When you get hungry you might consider the historic Crémerie-Restaurant Polidor, which hasn't changed its name, interior, or cooking style for over one hundred years. Most patrons sit at shared tables so you may get a chance to converse with local students, especially if your French is good. Former diners include Ernest Hemingway, James Joyce, and Jack Kerouac as well as major French writers.

You may remember from your high school French that Pont Neuf means new bridge. The Parisian Pont Neuf is the oldest bridge across the Seine River. It crosses the western end of the Île de la Cité linking Paris's Left and Right Banks. Construction began in 1578 and was completed a mere 41 years later, in part because of the Wars of Religion. The original wooden pilings supporting the foundations still remain. Unlike previous Parisian bridges this one didn't support houses, but did have sidewalks protecting pedestrians from mud and horses. For centuries the homeless have slept under its arches, despite its interdiction, in all fairness to both rich and poor. If you are a statue lover be sure to see the bronze statue of Henri IV, destroyed during the French Revolution but rebuilt afterwards using bronze from statues of Napoleon.

Saint-Sulpice is the second largest church in Paris, smaller than its well-known rival Notre Dame de Paris. This church, built from 1646 to 1732 and beyond replaces a Thirteenth Century Romanesque church. Some say that its two towers are mismatched; why not take a look to see for yourself? It is home to a great organ. Saint-Sulpice Church has hosted life cycle events of some famous French people; for example the baptism of Charles Baudelaire and the Marquis de Sade, and the marriage of Victor Hugo and Adèle Foucher. Saint-Sulpice has a huge sundial that helped to determine Easter's calendar date. This scientific instrument may well have saved the church from destruction during the French Revolution. Saint-Sulpice is a featured location in the novel The Da Vinci Code. But the church scenes of this movie were not filmed on location.

Of course you don't want to be in Paris without sampling fine French wine and food. In my article I Love French Wine and Food - A Red Côtes du Rhône I reviewed such a wine and suggested a sample menu: Start with Fois Gras de Canard (Duck Liver Pâté). For your second course savor Caillette (Pork-Liver Meat Loaf). And as dessert indulge yourself with Sorbet (Sherbert) and fresh fruit. Your Parisian sommelier (wine steward) will be happy to suggest appropriate wines to accompany each course.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. He knows what dieting is, and is glad that for the time being he can eat and drink what he wants, in moderation. His central website is www.wineinyourdiet.com devoted to the health and nutritional aspects of wine and its place in your weight-loss program. His global wine website is www.theworldwidewine.com. Visit his other websites devoted to Italian wine, Italian travel, and Italian food.

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Deer Season Entertaining - Easy Venison Recipes

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Jerky

Meat Loaf

You aren't a true deer connoisseur unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. of softened cream cheese, ¼ to ½ cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are another easy appetizer

Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: ½ pound of venison, ½ pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.

Whether you're an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

Deer Season Entertaining - Easy Venison Recipes

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Microwave Meatloaf

Many people hesitate to cook meat in the microwave. However, if done correctly it works fine. It is nice in the summer so you don't have to turn on your hot oven. I recommend using a silicone loaf form to make the meatloaf in the microwave. You can purchase a silicone loaf pan in specialty cooking stores. You may also find one at a Department Store such as Mervyns. Silicone is a nice way to go because they are very easy to clean. All you have to do is turn them inside-out to get all the leftovers that store themselves in the corners of your loaf pan. Another thing I like about silicone pans is you can fold them up for easy storage. Hence, they work great if you have limited cabinet space. If you are unable to locate a silicone loaf pan, or simply don't want to purchase one, you can try a glass loaf pan. My only complaint with glass loaf pans is that they tend to dry the meatloaf a little.

Ingredients

1 lb lean ground beef

1/2 cup barbecue sauce

1/4 cup chopped onion

3/4 cup Italian seasoned bread crumbs

1 egg

Salt and pepper to taste

Combine ground beef, 1/4 cup of the barbecue sauce, onion, bread crumbs, egg, salt and pepper in a large bowl. Stir until well blended. Press mixture into microwaveable loaf pan. Spread remaining barbeque sauce over mixture.

Microwave on high 5 minutes; rotate 1/4 turn. Microwave an additional 5 minutes; rotate another 1/4 turn. If necessary, repeat until center is done.

Donna Rivera-Loudon
microwave cooking recipes
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.

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Sandwich Recipes You Can Sink Your Teeth Into - Savory Meat Loaf With Sweet Ketchup Bacon Topping

Today's economy demands that we stretch and make the most of our food dollars. Leftovers that end up in the trash can might as well be your hard earned food dollars staring back up at you. Cook foods that make great use of leftovers. One of these foods popular at my house is delicious savory meat loaf, which makes terrific sandwiches the day after.

It is my opinion that meat loaf sandwiches taste better if the loaf is made the day before. If I am making the dish specifically with plans for sandwiches, I have to preserve the sandwich portions prior to serving the meal because this main dish disappears quickly at our dinner table. If there are no leftovers, I cannot serve meat loaf sandwiches.

Meat Loaf

I have often made two loaves at once, served the dinner meal, and preserved the second loaf specifically for sandwiches. The main meal usually consists of homemade mashed potatoes, the meat loaf, brown gravy, English peas, soft white bread slices, and sweet iced tea.

My family likes to spread their plates with a layer of mashed potatoes, a second layer of sliced meat, and a third layer of brown gravy. They like to drag the bread slices through the brown gravy. After the evening meal, I slice any leftover meat into sandwich size portions, pack in a plastic container, seal, and refrigerate.

There are different ways to prepare a meat loaf sandwich depending on your taste. I spread soft white bread slices with a generous layer of mayonnaise. I add a light layer of prepared horseradish along with some mustard. I sprinkle the slices with fresh ground black pepper. I very slightly warm the meat slice, getting it just to room temperature. I place the meat on the sandwich, and that's about it.

Some people prefer it without the mayonnaise. Some folks like to add a slice of tomato and some lettuce. My family sometimes adds crisp bacon slices, more sweet ketchup, or even a light layer of warmed mashed potatoes.

If you need a good hearty meat loaf recipe to start with, I'll post a handy link for you at the end of this article. You do not have to be a gourmet cook to make a great meat loaf sandwich. It just takes a few minutes of your time.

There so many different sandwich fillings you can make. This particular sandwich is a hearty one that really satisfies a hunger and tastes great. After writing about meat loaf sandwiches, I want one now, so I am off to the freezer to thaw out some ground beef.

Sandwich Recipes You Can Sink Your Teeth Into - Savory Meat Loaf With Sweet Ketchup Bacon Topping

You can grab a copy of Savory Meat Loaf with Sweet Ketchup Bacon Topping at The Rancher's Daughter

Laura Brown is a freelance author living in southern Alabama. She loves to cook and share her recipes with others.

REPRINT RIGHTS statement: This article is free for republishing by visitors provided the Author Bio box is retained as usual so that all links are Active/Linkable with no syntax changes.

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Sweet and Sour Sauce

I remember as a kid going with my folks for Chinese food. My favorite part of the meal was dipping something in the sweet and sour sauce.

Today, it is quite common for restaurants to serve crispy won ton noodles to dip in the sweet and sour sauce.

In a sweet and sour sauce, it is the vinegar that makes up the "sour" portion and the sugar that makes up the "sweet" portion. I have used some splenda in place of the sugar and the taste was still the same. Don't be afraid to experiment with the amounts of vinegar and sugar.

The sauce I make is not smooth like what you get in a Chinese restaurant. My sauce is called Mandarin Sauce and is chunky. It does take a while to prepare, but I never have leftovers.

1 cup whole tomatoes (about 1 can)

½ cup cider vinegar

½ cup chopped white onion

1 ½ cups sugar

1 slice fresh ginger 1/8" thick

1 tablespoon soy sauce

½ cup bell peppers cut up (I use green)

salt to taste

½ cup crushed pineapple.

Cooking Directions:

1. Combine all ingredients except the green peppers.

2. Bring to a boil.

3. Simmer for 20 minutes over a low flame. Do not cover.

4. Add cornstarch, as needed, to thicken.

5. Add the bell peppers and serve.

Audrey Okaneko is mom to two girls, all of whom love to cook and entertain. She can be reached at audreyoka@cox.net or visited at http://www.scrapping-made-simple.com

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Simple Dinner Ideas - Freezing Ahead is the Name of the Game

If it seems like you do not have enough time in the day to prepare a big fancy meal for your family every night but you still want them to have a healthy and well rounded dinner, it is time that you started thinking ahead about freezing some meals. Taking one day of the week that is simply devoted to cooking items and putting them in the freezer may seem like a daunting task, but you will be very pleased with yourself when you see your freezer stocked with delicious meals that only need to be defrosted and thrown in the oven, making a delicious meal in no time flat on a very busy night. These simple dinner ideas will satisfy your hunger and will ease the stress of not having enough time to prepare a dinner for your family.

Some quick and easy dinner ideas are the ones where the preparation takes very little time. Getting a large pack of ground beef and dividing into two parts will make 2 meatloaves. You can make two variations of meat loaf to get two completely different flavors. One loaf can be filled with bread crumbs and tomato sauce for a hearty change and the other can be filled with diced dried fruit and marmalade for a sweeter version of meat loaf. Preparing a couple of pasta sauces can be easy as well. Spaghetti sauce is delicious and can be tossed with any kind of pasta. You can also make a fresh pesto by combining basil leaves, pine nuts, Parmesan cheese and olive oil and blend until smooth. This pesto can be spread over fish or chicken or tossed with pasta. Freezing sauces in large gallon freezer bags can free up some room in your freezer as well. Freezing a large batch of macaroni and cheese is a tasty option that your children will love. Dividing the batch and mixing one of them with ground beef or fresh diced chicken will give a tasty variety to your meal.

Meat Loaf

When you use any of these simple dinner ideas, you are freeing up more time that you are able to spend with your family. Pairing these tasty dishes with a fresh, crisp salad and some steamed vegetables will give you a well rounded meal that was prepared in no time!

Simple Dinner Ideas - Freezing Ahead is the Name of the Game

Matt writes more about simple dinner ideas at http://www.dinner-ideas-advisor.com/

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Meatloaf Cooking Time

There are many different recipes for making meatloaf. However, generally when making a meatloaf, you will need meat, vegetables and some spices. One thing that you need to pay close attention to when making a meatloaf is its cooking time. The time for cooking a meatloaf will vary depending on the recipe and ingredients used.

If you are using finely ground beef, then the time required for cooking is less. However, if you are using a combination of meats, then the time required is more. The more ingredients you add into the meatloaf, the more time it will require to cook.

Usually a simple and ordinary meatloaf with the basic ingredients takes around one hour and twenty minutes to be cooked properly. The temperature of the oven should be set at 320 degrees F. In fact, this is the temperature at which all kinds of meatloaves should be cooked. The moment the meatloaf is crisp on the outside, and soft and juicy on the inside, it means it is done.

There is another method to cook meatloaf. In this method, you first need to cook the meatloaf at a temperature of around 285 degrees F. Then just before you are getting ready to slice and serve the loaf, it has to put into the oven once again at the same temperature for around twenty minutes. This method of cooking meatloaf is usually used when a combination of meats is used. It ensures that the loaf cooked completely on the inside.

Just remember that when making a meatloaf, the internal temperature of the loaf should be more than 160 degrees F. Then will allow the meat to cook thoroughly and will do away with the possibility of contamination or germs. While the time for cooking meatloaf is one hour twenty minutes, use your own judgment to check whether the loaf is ready. If the outside is golden brown and the inside appears to be done, then the loaf is ready.

About Author:
Kum Martin is an online leading expert in cooking and culinary industry. He also offers top quality articles like:
Low Sodium Foods, Low Vitamin D

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An Easy Meatloaf Recipe For A Busy Cook

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Meat Loaf

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.

An Easy Meatloaf Recipe For A Busy Cook

Do you need more healthy quick dinner recipe ideas complete with menu suggestions and shopping lists? Join our newsletter list for more healthy quick dinner recipe ideas like this one at Easy Meatloaf Recipe & Dinner Ideas From Easy Southern Cooking

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes for everything you need to complete a traditional style holiday meal, visit her website Easy Southern Cooking

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How to Make Venison Bacon

Bacon is one of life's best indulgences. The smell, the taste...it doesn't get better! Unfortunately, if you want venison bacon, you'll have to make it (or have your meat processor do it). Deer are lean, and therefore don't have enough belly fat to produce anything like pork bacon. But you can mix venison with pork, spice it right, and have tasty fake bacon. You can use it just as you would pork bacon-either adding it to recipes or eating it plain. Here is the best recipe I've found so far. I don't know who originally came up with this recipe, but I'm grateful every time I eat it!

You will need a meat grinder (or grinder attachment) and smoker, which are essential cooking tools for venison lovers!

For 25 lbs of venison bacon, you'll need half venison and half pork trimmings (50% meat/50 fat). If 25 lbs sounds like a lot of bacon, remember you can freeze it.

The spices and cure are what really make the venison bacon tasty, and preserve it. Buying a pre-made spice kit is the easiest way to go about making sure you have the right blend. Just about any place that sells sausage making equipment and accessories will have a venison bacon kit. The average price is around $5 for a kit that produces 25 lbs of bacon. Not bad!

Before you start, make sure you have about 10 loaf pans ready (foil pans are easiest), cooking spray, wax paper, and a meat thermometer.

First grind the meat; double grind it to make sure the meats are thoroughly mixed. Use the fine blade for the second grinding. Put it in the bowl and add the seasoning and cure, mixing in water (your seasoning kit will tell you how much).

Spray the loaf pans with cooking spray and pack the meat into them. You want the meat to be about 2 inches deep. Cover the pans tightly with wax paper and store in the refrigerator (or the garage if it's cold enough) for 8 to 12 hours.

Spray the smoker rack with cooking spray to prevent sticking. Remove the meat from the pans and place it on the rack. You'll smoke the meat at 130 for 1 hour, then turn up the temperature to 160 and smoke for 2 more hours. After smoking, remove the meat from the rack and put it in the oven at 180 for 4 hours, or until the internal temperature of the meat reaches 155.

Allow the bacon to sit out until it reaches room temperature and then refrigerate it overnight. You can then slice it into strips. Package it into 1 lb packs and freeze for use throughout the year. Enjoy!

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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Simplifying Cholesterol - Fooled Again!

Most of us over a certain age realize that if we allow arterial plaque to buildup in our arteries we putting ourselves at serious risk for heart attack or stroke. But yet heart attack and stroke always rank in the top 5 when it comes to causes of death, far outpacing a condition like diabetes and nosing out many types of cancer.

So if we know arterial plaque accumulation in our arteries is a killer, and cholesterol is its primary building block, why are so many of us still falling victim?

Meat Loaf

Certainly the foods we consume have to be at the top of the list but it is not always from lack of trying to eat a heart healthy diet. Sure sometimes we fall off of the old heart healthy wagon and consume foods we shouldn't. But more often than not I believe it is a case of trying to eat healthy and either not paying attention to labels or just being fooled.

That's right fooled! And believe me getting fooled is not all this hard, especially if the item is on sale or gives the impression that it might be healthy.

Some quick facts

Generally speaking to actually reverse existing arterial and cholesterol deposits one needs to only get about 7 percent (16 grams) of their daily calories from saturated fat. Cholesterol should be held down to no more than 200 milligrams per day. But it is saturated fat that seems to boost cholesterol and blood fat levels more than anything else.

Back to our article

Now let's move on to how we might get snookered even though we might be trying to do all the right things. I will be using myself as an example.

As you may know trying to find a healthy solution that everyone likes can be quite challenging at times. Nevertheless, there are many low cholesterol options that have duel advantages. For instance salmon and tuna are both low in saturated fat and cholesterol. Research tells us that not only do these heart healthy food not raise cholesterol levels but may actually reduce instead. Many fruits, vegetables, and whole grains such as broccoli, beans, fruit pulp, flax, oats, and apples also have duel advantages.

I always try to buy some of the above options on my weekly shopping trip but the truth of the matter is that fish and vegetables can get a little boring after a while causing me to look for other healthy options at a reasonable price.

This was the case on my last shopping trip when I spotted ground turkey on sale. I thought that would be perfect for the heart healthy meat loaf I have been planning to make. After all the label clearly stated that this 16 oz package contained 50 percent less fat than USDA data for regular ground beef. I also splurged and bought tartar sauce for the fish, and a bag of multigrain chips for snacking.

Let's take each of these three items and see how I did. My sale priced ground turkey contained 26 percent saturated fat, tartar sauce 8 percent, and my chips 6 percent. Neither the chips or the tartar sauce made any claims about having less fat so I knew that I was splurging, but the ground turkey which was giving the impression that it was a heart healthy choice was much worse than the other two combined.

The basic premise of achieving heart healthy blood cholesterol levels is a simple one, and that is to not eat more cholesterol than your body can process. Certainly with the ground turkey in my basket I have violated this simple premise, not because I wanted to but because the labeling caused me to make a bad choice.

There are examples just like this all over your favorite grocery store. The bottom line is if you are going to conquer cholesterol, and reduce your chances of having a heart attack or stroke, paying close attention to labeling is one of the most important aspects, right alongside that of staying active.

Simplifying Cholesterol - Fooled Again!

Rob D. Hawkins is an enthusiastic consumer advocate for natural health and natural living with over 10 years experience in the field.
To learn more about cholesterol along with a list of safe and effective natural cholesterol reduction supplements Click Here

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Poverty Cooking

For the past several months, we have been on a really tight grocery budget and so I had to really be inventive to spread it as far as it would go. These are some recipes that worked out really well for us and we ended up eating rather well! Some of the veggies came from our garden, so they were free!

Spanish Rice

Rice

1 can crushed tomatoes

Mexican seasoning

1/2 - 1 lb. ground beef or turkey

Diced onion

Diced bell pepper

Beans (rinsed & drained)

Make the rice according to package directions for the amount you need, cook in chicken broth if you can afford. Brown the meat and drain. Add the cooked rice, onion, bell pepper and beans to the meat and stir-fry until everything is heated through.

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French Bread Spaghetti Bake

1 loaf French bread (get at day old bread store or clearance at Wal-Mart)

1 jar spaghetti sauce

Grated mozzarella cheese

Tear bread into bite size pieces. In a skillet, heat some oil and butter. Toast the bread until golden on all sides. Place bread into the bottom of a casserole dish. Pour spaghetti sauce over the bread. Heat in a 350° oven until heated through. Top with mozzarella and return to oven until cheese is melted.

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Ground Meat Gravy and Mashed Potatoes

1/2 - 1 lb. ground beef or turkey

Brown gravy mix (use as many as you need to spread)

Mashed potatoes (as much as you need)

Brown the meat and drain. Mix the gravy mix according to package directions. Add to the meat and heat through. Pour gravy over servings of mashed potatoes.

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Chicken and Rice

1/2 - 1 lb. chicken drumsticks, boiled, deboned & shredded

Rice

Chicken broth

In a saucepan, add the dry rice, chicken and salt & pepper. Add enough water to the chicken broth to cook the rice according to package directions. Let cook until rice is done. Add salt and pepper to taste.

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Budget Goulash

1 lb. macaroni

1/2 - 1 lb. ground beef or turkey

1 can green beans, drained

1 can cream of mushroom soup

Cook macaroni according to package directions. Brown the meat and drain off grease. Mix together the macaroni, meat, green beans and mushroom soup. Heat through.

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Potatoes and Smoked Sausage

Potatoes

Onion

Smoked sausage

Cut the potatoes and onions into thin slices. Put in a large skillet with just enough water to barely cover. Season with salt and pepper. Cut sausage into small chunks and add to the potatoes. This will make it's own gravy.

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Leftovers Soup

We have a big plastic tub in the freezer (from ice cream). Every time there's left over veggies (with left over juice), meat, or gravy we put it in there and freeze. When it's full, I put it into my soup pot and add water, tomato juice and things like onions or potatoes and maybe some noodles or rice. I know this sounds kind of gross, but it has always turned out REALLY good! I'll make cornbread, biscuits or bread to go with it. Makes a pretty good meal on cold winter days. I've also done it in my crock-pot.

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Hobo Hash

1 lb. ground beef or turkey

2-3 diced tomatoes

1 diced onion

1 diced bell pepper

Cook the potatoes, onion and pepper in a little oil until potato is done. Add the meat and brown. Drain. Season to taste. This can spread pretty far by adding more potatoes.

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Ground Meat Stir Fry

1 lb. ground beef or turkey

2 bell peppers, diced

1 onion diced

3-4 ribs of celery diced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

Brown the meat until almost done, drain. Add the vegetables and stir-fry 2-3 minutes before adding the soy sauce and Worcestershire sauce. Continue to stir fry until vegetable are crisp-tender and meat if done. I've also done this with shredded cabbage and thinly sliced carrots.

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Nanny's Tomato and Bacon Macaroni

2 lb. hot cooked Macaroni

1 can stewed tomatoes, undrained

1 lb. bacon

Vinegar

Cook the bacon crisp and break into small pieces. In a large bowl mix together all ingredients. Add salt and pepper to taste. Add a splash of vinegar to taste.

~X~X~X~X~X~X~X~X~

Tuna Pie with Gravy

1 can tuna

1 egg

1 tuna can of milk

Parsley

2 pie crusts (one for the top and bottom)

1 can cream of mushroom soup

Mix together first 4 ingredients and cook in a saucepan for just a few minutes, stirring all the time. Place 1/2 the pie crust into the bottom of a pie plate. Pour in tuna filling and top with remaining piecrust. Cut slits into top piecrust. Bake at 350° for 30-40 minutes. Meanwhile, pour the soup into a saucepan and add 1/3 can of milk or water. Heat, but don't allow to boil. Cut pie into wedges and serve with gravy poured over top.

~ Susan Godfrey is a Christian wife, mom and homemaker. She is also the owner of Homekeeper's Heart, http://www.freewebtown.com/homekeepersheart, a Titus 2 Ministry to encourage Christian women to be the wives, mothers and homemakers that God wants them to be! She has her own blog at http://www.susangodfrey.blogspot.com and also is the owner of the Homesteader's Heart Blog at http://www.homesteadersheart.blogspot.com where she shares homesteading, gardening and country living articles.

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Why I Believe in Holistic Financial Planning and You Should Too

When you engage the services of an Independent Financial Adviser (IFA) you may receive two different types of service, transactional or holistic, in years gone by you probably wouldn't even be given the choice odds were that the adviser you were dealing with probably only offered one kind of service and that's what you received. If you have seen an IFA in the past, do you know what type of service you received?

Transactional or Holistic Advice?

Meat Loaf

Traditionally Independent Financial Advisers, in the UK at least, have offered primarily a transaction based service. "Transaction" doesn't sound like a nice word, it sounds like the kind of service you get from Tesco, and I bet you are thinking that's not what I get from my adviser, "we have a good relationship, we exchange Christmas cards and stay in touch, I know I can turn to him/her when I need help."

Odds are however that you are receiving a transactional service, let me tell you what a transactional service is so we can see if that is what you currently receive. In a transactional relationship, you have a problem, concern or issue and your adviser pops a long and helps you work out or resolve the matter usually by finding the best financial product available to take care of it. Then you will go back to exchanging Christmas cards etc. until you need help again, or the adviser makes a note to get back in touch when your policy comes up for renewal or some other key event like the end of a deal he arranged for you. Does this sound like your adviser relationship?

Now don't get me wrong, I have no problem with offering transactional based financial advice the majority of my clients, many of whom I now consider friends, come to me on a transactional basis they have a problem and I solve it everybody is happy.

But there is another way, holistic financial planning, the key word here being planning. When you get holistic advice your adviser takes a big picture view of your finances and your personal goals and aspirations, he or she deals with the issues a transactional adviser would but in the context of the "bigger picture". When it's over the adviser and you will agree a schedule for him or her to return so that you can carry out financial reviews that are not based around solving a problem or selling you a new plan or policy, at these reviews the adviser will give you advice on issues that will often be ignored by a transactional advice process, for example which funds your company pension plan should be in, a transactional adviser will rarely give you advice on something like that as they wont receive a commission from your employer, and there is no possibility of a product sale, so they would have to charge you a fee just for that.

If holistic advice is so good, then why do people still opt for a transactional service ?

I have pondered this one for quite some time, firstly I think that there are a large proportion of people who either don't realise that holistic advice exists as an alternative, or they think that they are already receiving it.

I also think that engaging an IFA to come and see you at regular intervals is perceived as something that only the very rich can afford to do, when in reality it is not the case at all. Added to this of course many people don't actually want to deal with their personal finances but prefer to wait until an actual problem appears before they do anything!

What are the big advantages of going down a holistic planning route?

There are a number of common sayings that cut straight to the core of why I believe in the long term everyone would be better off taking a holistic approach to the their financial planning, "Failing to plan is planning to fail", "It pays to plan ahead. It wasn't raining when Noah built the ark." and my personal favourite "If you don't have a plan for yourself, you'll be part of someone else's" There is a reason that saying's like this fall in to common day to day language, it's because we all know they have truth in them whether we want to admit it or not. Think about it does a General ever go in to battle without a plan? Does any business big or small ever succeed without a business plan? Why should the long term financial security and well-being of you and your family be any different? As Thomas Edison said "Good Fortune is what happens when opportunity meets with planning."

I know what you are probably thinking, I don't really have enough money or income to need holistic planning this sort of thing is for rich celebrities and not for little old me. Well think about this, income is not the be all and end all of financial planning, if you doubt me on this just think for a moment about people you know in your own life maybe they're a little older than you are now, but they've worked in similar kinds of pay brackets as you do, and they are comfortable financially maybe more comfortably off than you are, maybe they're thinking about retiring early or they have a couple of holidays a year. Do you think they got in to that position by accident, or do you think they arrived at this position because they have taken care of their finances over the years?

If income were everything we wouldn't have an endless list of celebrities with mega incomes going bankrupt, go on Google "bankrupt celebs" and see what you come up with. I found this little list, Kerry Katona, Stephen Baldwin, Gary Coleman, George Best, Larry King, Marvin Gaye, MC Hammer, Toni Braxton, Don Johnson, Henry Ford, Meat Loaf, Michael Barrymore, Mike Tyson, Bill Roache, Burt Reynolds...... the list goes on and on. All of these people have or had mega incomes but things still went wrong for them many of them learned hard lessons and went on to make it all back. Donald trump for example who had to put his Casino business in to bankruptcy in 2004 has said "I plan for the future by focusing exclusively on the present." that quote more than any other I have come across sums up holistic financial planning, plan for what you want in the future based on what you have now!

In the end if you want your financial adviser to come and see you to make the best of your available resources to help you achieve your long term goals and work with you to regularly review the situation and help smooth any bumps in the road, without needing to sell you something to cover the time they spend doing, then holistic financial planning is certainly the way you should go.

If you would like to discuss anything in this article then please feel free to get in touch.

Why I Believe in Holistic Financial Planning and You Should Too

John Bloomfield is an Independent Financial Adviser, who works with individuals, families and business's that wish to organise their finances now to achieve their goals in the future.
http://www.pwfs.co.uk

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Recipe For Home Style Meatloaf - Mom's Meatloaf

There's something special about a mom's meatloaf. When mom makes meatloaf from scratch, it seems to taste better than meatloaf found at other places. Maybe it's because her cooking provides you with a feeling of comfort and protection.

You can recreate that same flavor with this simple meatloaf recipe that features both ground beef and pork sausage. These meats blend well together with added chopped veggies and some spices. It's all topped off with a savory tomato sauce.

Here's how to make this meatloaf:

1 pound of ground beef, 1/2 pound of ground pork sausage, 1/2 cup of green bell pepper that's been chopped, 1/2 cup of chopped onion, 1 cup of saltine crackers that have been finely crushed, 1/4 cup of ketchup, 1 large egg that's been lightly beaten, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray.

In a large bowl, combine all of the above ingredients together. Mix completely with your hands, or a large wooden spoon. Once everything is combined, place the meatloaf mixture into the prepared pan.

Bake the loaf for 1 hour or until the loaf is a light brown color. Take it out of the oven and let it cool for about 10 minutes before serving. Prepare the tomato sauce topping.

Mom's Tomato Sauce

1 (8 oz.) can of tomato sauce, 1 tablespoon of honey, 1 teaspoon of Worcestershire sauce, 1 teaspoon of red wine vinegar, 1/2 teaspoon of ground black pepper.

Remove the loaf from the pan and place on a serving platter. Pour the hot tomato sauce over the loaf and serve.

Make the most delicious meatloaf you've ever tasted. [http://www.best-meatloaf-recipes.com]

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Commercial Meat Slicers For the Average Joe (or Jane)

Commercial meat slicers are not just for butchers anymore! Imagine no more long lines at the deli counters, or just making your own perfect sub-sandwich in the comfort of your very own kitchen. More and more cooks are adding this versatile appliance to their home kitchens. Today's commercials meat slicers are much easier to use, clean and manage then those we are used to seeing at the local Deli.

Commercials meat slicers can be either manual or automatic and are gravity fed. The carriage is moved across a rotating blade either by hand or motor if you opt for an electric slicer and abra-kadabra you have a perfectly cut piece of meat, just like the deli used to make.

Meat Loaf

When shopping for a commercial meat slicer it is good to be armed with a few tid-bits of information. For instance, most automatic slicers tend to have just one speed; however that speed would win the race against most manual commercial meat slicers. All types will cut more than just a chunk of meat. Fruit, veggies, bread and cheese can also be sliced to perfection.

For the most part the blades on commercial meat slicers vary from nine inches, for that lighter work to as large as 14 inches for the heavy duty work. The carriage size will indicate the size of a piece of meat that will fit. Commercial meat slicers can hold 7 1/2 inches to 12 inches of meat or whatever you are cutting. A note to make when shopping is that the steeper the angle of the carriage the easier it is to feed food through the blade.

There are many different brands available for home use. Among some of those are Waring, Rival, Berkil, Hobart, and Chef's Choice. Some of the higher level commercial slicers like Omas and Torrey are also available, but usually at higher price. Most of these products come with gravity feed, are made of stainless steel and in the case of the electric meat slicers an automatic sliding carriage.

Cost of commercial slicers will depend on whether you choose a higher end product or a simpler kitchen friendly appliance. Commercial slicers such as the Omas can cost as much as 5995.00 dollars while the Torrey or Hobart series is priced in the Fifteen-hundred dollars range. Not all commercial slicers will cut this deeply into your budget. The Chef's choice, with a price tag of around 99.00 dollars may be your choice for your at-home needs.

An important consideration when getting a commercial meat slicer for your home involves understanding how to use it properly. While they are wonderful cutting meat, potatoes and a loaf of your favorite bread they can cut you too! It is vital that you understand how to operate a commercial meat slicer safely. Reading the manual will be a priority as different brands may have different operating instructions. Some basics include making certain the item you are cutting secure in the slicer clamp. Once you have made sure the meat isn't going anywhere other than through the slicer, you can choose the thickness desired on the handy dandy slicer dial, then, and only then, turn the power on. Once you have completed your task the power should be turned off.

Whether you are searching out commercial meat slicer for professional or personal use, it is always important to gather as much information on a particular product as you can. Be aware of what your exact needs are and how much you want to invest prior to beginning your search. For those who are hoping to perhaps have a home catering business, you might opt for a higher end commercial meat slicer while the basic love to cook mom or dad might find one of the smaller scale slicers more suited to their needs. Whatever direction you chose to go you'll be able to hang your "open for business" sign in your kitchen.

Commercial Meat Slicers For the Average Joe (or Jane)

Zeeman Haus enjoys writing articles online on a variety of subjects. You can check out his latest website on Slicer Meat which discusses various meat slicers on the market and which one might be an option for you and your family.

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Whole Wheat Bread and Nut Loaf Recipes

Whole Wheat Bread

1 pint milk, or milk and water

2 tablespoons molasses

2 tablespoons shortening

2 teaspoons salt

1 yeast cake

1/4 cup lukewarm water

About 6 cups whole wheat flour

Scald milk and shortening together. Let cool until lukewarm. Add salt and molasses. Dissolve the yeast cake in the lukewarm water, and then add to the milk and shortening mixture.

In a large mixing bowl, combine flour with the first mixture. Stir in well. Knead until smooth and elastic. Cover closely and allow dough to rise until it has doubled in bulk.

Divide the dough into two portions and form the two portions into loaves. Place loaves in greased bread pans. Allow them to rise again until they have doubled again in bulk.

Bake at 350 degrees for 45 to 60 minutes.

Tips

When baking whole wheat bread, the dough should be a little softer than for white bread. The baking time is also a little slower. Also, if using dry yeast, almost twice as much time must be allowed for the rising as compared to using compressed yeast.

Nut Loaf

2 cups ground mixed nuts

2 3/4 cups bread crumbs

1 cup milk

1 cup tomato juice

2 eggs

1 1/2 teaspoons sage

1 tablespoon ground onion

1 3/4 teaspoons salt

1/3 teaspoon pepper

Combine all ingredients in the order listed. Let stand for 30 minutes. Shape into a loaf. Place in a well-greased bread pan. Bake at 375 degrees for 40 minutes.

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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Recognizing Healthy Recipes

What makes any recipe healthier than another? Apart from cakes and cookies being less healthy than roasted vegetables and salads, how can you know when a recipe is going to be more in line with healthy eating than a similar recipe? It all begins with a look at the nutritional contents. You will probably find that healthy diet recipes are far more likely to provide specific information about sodium, sugar, and fat than a more "standard" recipe. If a recipe doesn't give portion sizes and calorie content you can probably assume that it won't fall under the healthy cooking category at all.

Why is it important to make any distinctions of this kind? If you are trying to lose weight, or if you need to control your intake of certain ingredients you should make a habit of finding the recipes that are healthiest for you to consume. For instance, if you have high blood pressure or a heart condition you have probably been warned about excessive sodium consumption and fat in your diet. It takes just a few seconds to glance over a recipe to determine if it is going to give you too much of a bad thing or if it is at acceptable levels.

Meat Loaf

Additionally, if you begin programming yourself to assess the contents of the foods you eat you are going to automatically begin eating in a way that is much healthier as well. For example, let's say you found a great meat loaf recipe that uses ground turkey, all kinds of herbs, and is a really good choice for your needs. You might instantly over-indulge and end up eating three servings. If, however, you have thoroughly reviewed the recipe, you will already know how many slices are supposed to come out of the one pan and you will be able to properly gauge the right amount for your dinner plate.

It is interesting to note that you should pay even stricter attention to things such as quick diet recipes because these might use short cuts that can sabotage a person's dietary requirements. For example, a wonderful beet soup for summer months might call for canned beets that pack a hefty amount of sodium per serving. If you are a recipe reader you would see that you could substitute sodium free beets in order to protect your needs and still enjoy the tremendous health benefits, flavors, and colors, of such a popular warm weather dish.

Recognizing Healthy Recipes

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Small Business Marketing Tips - Paint by Numbers 1

If you understand the small business marketing tips that I'm about to share with you, I believe you have more understanding of the rationale of marketing than 90% of small business owners.

People are very poor at communicating powerfully what they do. I mean communicating in such a way that other people get it and want to know more. That really is the foundation of all marketing.

I see over and over again people saying things about what they do that couldn't possibly interest anyone. Yet, that's what most people do most of the time.

Another thing is that people don't have much of a structure, a plan to put their marketing into action. It's usually just a random series of unconnected events with minimal follow through.

Once small business owners get the attention of their target market they don't know what to do with that person, what information to give them next, how to move them along in the process so that someone turns from stranger to prospect to client.

Granted, a handful of people come to me who know a lot of stuff but they have a mindset issue.

To tell you the truth, I would bet on someone who knows how to work with intention over someone who knows every single technique in the book. The person who has the intention will find a way to make things work whereas the person who has all the knowledge might not have the desire, the intention, the clarity to make it work.

Ok, got a little bit sidetracked, so let's get back on track. The very first thing you do is you get your marketing message together. You figure out who you're selling to, what you are selling and what do your customers get out of it.

That's any communication with a potential client. That communication might be verbal. It might be a letter that you send, it might be a website that they look at or a presentation that you give.

The very first thing that you want to do is get their attention and interest.

People want more information once you have their attention and interest. Answer the main questions in your marketing material, "Is this service for me? Will it work for me in my business?" For example if you look at most websites it says, "Here's my service, here's what we do and here's how it work s". There's very little about the client or what they're interested in.

If you give prospects the right information at the right time, then you actually buy their time, their trust and their commitment.

Now, they go, "Oh, that's interesting, tell me more. How does that work?" Then if they're interested enough, know something about you, understand that you've got something that can help them, they're ready to explore. Then, you're in the sales conversation.

Small business marketing tips will continue in the next article. I'd just quickly like to point out that a lot of business owners get people interested and keep trying to interest them over and over again and then hope something will happen but they never start the sales conversation.

Marlene Dewitte makes it easy for small business owners to attract more customers without more staff or advertising budget. Checkout the next part of your small business marketing information and go to small business marketing tips.

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MMC 30-Minute Holiday Menus 2nd Edition

Are you planning a dinner during this holiday season? I have some more dinner menus for you to try - all guaranteed to be ready in 30-minutes Flat! This is my favorite time of year because I love to entertain but don't have much time to prep (sound familiar?) so I have picked up a few shortcuts along the way. You really can host a holiday dinner in 30 minutes! Let's get ready...

You will find that I use several cooking methods, mix and match, to put dinner on the table quickly. You can always substitute your favorite made-from-scratch recipes when you have more time.

Meat Loaf

Poultry Dinners:

Turkey Breast with Cranberry Glaze (crock pot with dried onion soup mix and cranberry sauce)
Roasted Potatoes (parboiled then baked)
Red Pepper and Broccoli Medley
Warm Rolls, Butter
Fruit Cake with Ambrosia (purchased fruit cake and jarred citrus fruit with maraschino cherries and shredded coconut)

Crab Stuffed Chicken Breast (boneless, skinless chicken breast rolled around crab filling)
Pasta with Fresh Vegetables
Crabapple Salad with Pink Mayo (jarred crabapples)
Banana Napoleons (puff pastry and instant pudding mix)

Beef, Lamb, Pork Dinners:

Garlic and Rosemary Rubbed Prime Rib (crock pot, boneless rib eye roast)
Mashed Potatoes (frozen steamers or instant masked potatoes)
Brussels Sprouts
Waldorf Salad (apples, grapes, celery, and walnuts in mayo dressing)
Rolls, Butter
Cherries Jubilee (canned cherries in syrup, purchased ice cream)

Bob's Herb Roasted Rack of Lamb (pan seared and roasted Frenched rack of lamb)
New Potatoes
Asparagus
Harvard Beet Salad (jarred Harvard beets, canned Mandarin oranges, orange vinaigrette)
3-Layer Chocolate Peppermint Cake (purchased frozen cake)

Meat Loaf Timbales with Mushroom Sauce (mini meat loaves with mushroom sauce)
Baked Potatoes (microwaved then baked)
Tomato / Corn / Avocado Salad (cherry tomatoes, canned corn, and sliced avocado in lime dressing)
Rolls, Butter
Almond Cherry Crisp (canned cherry pie filling, almond whole-grain cereal and ice cream)

Seafood Dinner:

Lobster Newburg (frozen lobster tails in cream sauce)
Pastry Shells (puff pastry shells)
English Peas with Red Bell Pepper (frozen peas)
Winter Fruit Salad (bagged salad greens, canned pears, dried cranberries, chopped nuts, vinaigrette)
Coconut Macaroon Kisses and Strawberries (meringue cookies with mini morsels)

Vegetarian Dinner:

French Onion Soup (sliced onions, vegetable stock, and burgundy soup with toast and cheese topper)
Mixed Green Winter Salad (bagged salad greens, spiced pecans, canned Mandarin orange sections, cranberry-orange vinaigrette)
French Bread, Butter
Cheesecake Filled Pears & Fresh Raspberries (poached canned pears, instant pudding mix)

For these and other menus, take a look at the Holiday and Special 30-Minute Complete Menu Plans [http://www.momsmealconnection.com/MMC_30Min_Menus_1.html] on my website. You will find menu ideas to help with your celebration.

The Complete Menu Plans give you:
Recipes and step-by-step instructions for preparing the complete meal (not just the entree as most meal plans do) in 30 minutes - flat! I even include a grocery list to save unnecessary trips to the grocery store. These are eComplete Menu Plans so you can purchase the menu plan now and use it for dinner tonight! You won't have to spend your precious time thinking of menu ideas and then looking up the recipes - I will send it all directly to you! You can purchase a Complete Menu Plan for the introductory price of .25 each.If you have found my 30-minute menus helpful, then you must check out the 30-Minute Complete Menu Plans!If you are serving an appetizer course with your dinner, check out the latest feature on my website - Party in a Bag - giving you ideas for 30-minute appetizer courses or cocktail parties. I like the Easy Elegance for an elegant start to a wonderful meal: brie with mango chutney; smoked salmon with a dill dip; grapes and a green vegetable platter that will go well with the dill dip; water crackers; gourmet olives.

I sincerely hope you have fun with your holiday meal planning and preparation,
Elizabeth Randall and Family

MMC 30-Minute Holiday Menus 2nd Edition

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Cracker Barrel Meatloaf Recipe - A Free Recipe Inside

If you're looking for a quality Cracker Barrel meatloaf recipe, then this article was written for you. Specifically, I'm going to show you the ingredients you'll need, then I'm going to show you how to prepare this meal. By the time you've finished reading, you'll be ready to get cooking your own "replica" recipe!

Many families want to serve good food inside their homes, this is why the Cracker Barrel meatloaf recipe is one of the most popular "copycat" recipes around. Of course, it is already a given that you're not going to have the original recipe - because it's a trade secret - but you can improvise your own version of it without too much hassle.

In fact, I'm going to share with you my favorite version of this recipe right here. It has taken many months of testing, tweaking and refinement to develop this recipe - and while it's not completely identical to the original, I'm sure you'll agree that it's just as delicious if you decide to prepare it for you and your family.

So, without any further introduction - here's the recipe you're looking for.

The ingredients needed in making a clone of the Cracker Barrel meatloaf recipe are: 2 pounds of lean ground beef; ¾ cup of raw, chopped onions; ½ cup of chopped green peppers; 2 fresh eggs; 1 tablespoon of salt; ¾ teaspoon of black pepper; 1 can of diced tomatoes; 2 ¼ cups of bread crumbs; and ½ cup of catsup. When all of these have already been gathered, they should be combined with each other very well and must be pressed into a loaf pan after.

You should then bake it in an oven at 350° for an hour so that it will cook evenly. After an hour is over, you should take out the fat that accumulated in the process and add catsup at the top meatloaf. When the catsup has been added, you should bake the meatloaf for another 30 minutes. When the baking is done, cut it into portions according to the preferences of your family members.

Even though this is not the original recipe, seeing the family enjoy what you've prepared for them will make it all the more special.

To summarize, this article has given you a little background on this recipe, the "secret" ingredients you'll need, and what you need to do to prepare this meal. Now you should be ready to get cooking!

If you're looking for more Cracker Barrel Meatloaf recipes (and many others) that taste just like the real thing - then you should take a look at http://www.replica-recipes.net - It's the best resource you'll ever find for learning the jealously-guarded secret recipes of your favorite restaurants. You really won't be able to tell the difference between these "exact replica" recipes and the real thing - plus you can make them all easily and cheaply from the comfort of your own home! Click here to go there now.

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Chicken With Avocado Sandwiches and Avocado Bacon Sandwiches Recipes

Do you know that avocados make great sandwiches, but only if you know the right recipes. Avocado and chicken tortas, avocado bacon sandwiches and avocado chicken melt are 3 delicious avocado recipes you can learn to prepare.

Below are the recipes:

1. Avocado and Chicken Tortas

Ingredients:

- 1 fully ripened Mexican avocado
- 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
- Salt and freshly ground black pepper, to taste
- 8 ounces grilled chicken breast, sliced
- 1 cup shredded iceberg or romaine lettuce
- 1 tomato, sliced
- 2/3 cup mashed black beans, divided
- 1/4 cup pickled jalapeño pepper slices

Directions:

- Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
- In a small bowl, mash avocado.
- To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
- Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
- Firmly press tops of rolls on tortas.

Yield: 2 sandwiches

2. Avocado Bacon Sandwiches

Ingredients:

- 1/4 pound bacon slices, chopped
- 1 ripe avocado
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
- 3 tablespoons butter, softened
- 4 large slices whole wheat bread
- Lemon twist and parsley sprig, to garnish

Directions:

- Fry bacon until crisp. Drain on paper towels.
- Peel avocado, taking care not to remove bright green flesh just inside the skin.
- Cut in half and remove seed.
- In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
- Butter two slices of bread.
- Spread avocado mixture on buttered sides of 2 bread slices.
- Scatter bacon over avocado.
- Cover with remaining bread slices, buttered sides down, and press together.
- Cut off bread crusts.
- Cut each sandwich into 4 triangles.
- Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

3. Avocado Chicken Melt

Ingredients:

- 4 boneless skinless chicken breast halves
- 1/2 cup cornmeal
- 1 teaspoon garlic salt
- 2 tablespoons vegetable oil
- 1/2 firm ripe avocado, peeled and sliced thin, divided
- 1 cup shredded Monterey jack cheese
- 4 wheat bread slices, toasted
- 1/2 cup plain yogurt
- 1/4 cup chopped sweet red bell pepper

Directions:

- Rinse chicken with cold water and pat dry with paper towels.
- Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
- In resealable plastic bag, combine cornmeal and garlic salt.
- Add chicken; close bag and toss to coat well.
- In large nonstick frying pan, heat oil.
- Cook chicken in hot oil for 2 minutes per side or until lightly browned.
- Remove chicken from pan and place in shallow baking pan.
- Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
- Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
- Place each chicken breast on a slice of toast.
- Top with remaining avocado slices.
- In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

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Build Your Comfort Food Meal Around This Old Fashion Cheese Topped Meatloaf

Job losses, tight budgets, cold winter days, etc call for some good old-fashion comfort food. What could be more of a comfort food than meatloaf? To make your meatloaf a little different and give your family something new, try this recipe for an Old-Fashion Cheese Covered Meat Loaf. Add some mashed potatoes, a vegetable and/or salad and serve your family this hearty meal. This is a meal that will please everyone from the youngsters to grandmas and grandpas. The best part? It is economical and won't break your food budget.

CHEESE COVERED MEATLOAF

Meat Loaf

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8 servings

Enjoy!

Build Your Comfort Food Meal Around This Old Fashion Cheese Topped Meatloaf

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For The Love Of Crockpot Meal

Being men means being fit as a fiddle. They have to be full of a macho representation. There are a small number of men who know how to cook, but the majority of them simply know how to eat, in view of the fact that they usually hand on the job to their woman. If a man knows how to cook, it would be a certain plus points to the ladies. Although it is much better for the ladies to get the art of cooking, for them to grasp their mans attention and everyone is pretty sure that his man would rather go home than spend the rest of his time with his friends, men should also know some ABC in cookery.

Any person has the right to cook at the right time plus the right place. Men are absolutely meat lovers. Crock pot cooking is a great way of dealing with their hunger. There are a lot of crock pot recipes that men could choose from. Spicy chicken would be a perfect feast, given that most of them would typically choose a highly spiced food to give them a tough guy impression. Crock pot Beef and mushroom is an additional selection since that almost all men would be devoted to eat beef instead of a chicken. Low fat crock pot meals such as ground beef stew and beef and black bean soup are great for those men who are looking after their image. If he is a lazy dog and would choose to cook by himself, let him pick out from some easy going crock pot meals such as Crock Pot Mashed Potatoes, Cheesy Crock Pot Chicken, Meat Loaf Recipe and Creamy Green Beans.

Crock pot cooking is one of the easiest methods of heating our food. Men do not have to go for a cooking lesson in order to discover their talent of cooking. All they have to do is to muddle up the ingredients and place the roast within it then hang around. Although it will surely take a lot of time to cook, you would surely fall in love with its product. Every generous man should know how to prepare food for he can serve something to eat to his children if his wife is not around. Make him made a delicious, nutritious and healthy serving of food for your family.

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Sunflower Seeds

Sunflower seeds are another highly nutritious seed food that we Americans supply generously to our parrots and our chickens, yet neglect to utilize in raising the standards of our under-par human diets. Our health authorities have been passing up a highly palatable, first-rate source of high-grade protein, B-vitamins and urgently needed trace minerals by failing to acquaint the public with sunflower seeds. This is a serious oversight in a country where our health becomes worse as our civilization grows older-and where our past-forty populace is growing old prematurely because of poor diet.

Back in the days of the czars, every Russian soldier out in the campaign field was given what was called his daily 'iron ration'-a two-pound bag of sunflower seeds. Because the army away from its supply bases was sometimes forced to live exclusively on these seeds, the officers furnished their men with this tasty, lightweight food knowing that it gave them all the nourishment needed to keep them in good condition. (Besides the protein, vitamins and other minerals, two pounds of sunflower seeds contain about 21 milligrams of iron. The average grown man requires at least 12 milligrams of iron each day for optimum health, while the average woman needs a minimum of 15 milligrams. From these figures it's easy to understand that the Russian soldier in those days must have been a red-blooded fellow.)

Meat Loaf

The Russians, Turks and Arabs living near the Black Sea and in Asia Minor chew sunflower seeds as Americans chew gum. Every Russian home in that region has a bowlful of sunflower seeds to be dipped into at all times, as our homes provide dishes of bonbons. This custom arrived in some parts of the United States where immigrants from Russia settled. In the Dakotas, for instance, several decades ago the school children were encouraged to eat sunflower seeds, called 'Russian peanuts.'

Within the last several years, various scientists over the country have made studies to ascertain the nutritional values of the sunflower seed. An experiment conducted at Indiana University to compare sunflower seeds with wheat germ, corn germ and soybeans obtained these results: Sunflower seed meal (the form of the seed used in the experiment) contains about 750 per cent more niacin than the best grade of wheat germ, and is 500 per cent richer in this important member of the B-complex group than either corn germ or soybean meal. Also, sunflower seed meal has the same total niacin value, if not more, than peanut meal, heretofore, considered an outstanding source of this vitamin.

What this experiment means to you is that sunflower seeds are an unsurpassed source of niacin. Further investigations revealed that sunflower seed meal contains about 60 per cent more pantothenic acid (likewise a member of the B-vitamin family, and sometimes known as the 'anti-gray hair vitamin') than soybean meal; and considerably more pantothenic acid than either corn germ or wheat germ. It was also learned that sunflower seeds top the list of all vegetable concentrates, containing 55.4 per cent high-grade protein. The report concluded: 'Sunflower seed meal is unusually rich in bone-forming calcium. It is an excellent source of thiamin, or vitamin B-i.'.

We have since discovered that sunflower seeds are regular storehouses for the minerals silicon, magnesium, fluorine and phosphorus, in addition to their particularly generous amounts of calcium and iron. Because of the flower's close affinity to the sun, sunflower seeds are an extremely rich source of vitamin D, being one of the very few plants containing this 'sunshine vitamin.' This is only natural, when we stop to recall that the sunflower is the only plant that visibly turns its head throughout the day to follow the path of the sun across the heavens.

Sunflower seeds may enter your diet in several ways. The hulled seeds make a delicious confection, with a flavor far superior, in my opinion, to peanuts. Sunflower seeds, hulled and sometimes toasted, have been a delicacy in the Orient and in Slavic countries for many centuries. The vegetarians who have tried 'meat loaf' made of ground sunflower seeds declare it to be far superior in both flavor and nourishment to any other substitute they have found. Sunflower seeds contain a protein that approaches meat protein in taste and smell. The meal made from sunflower seeds mixes well with other flours, and bakes quickly. It is delicious, too, when used for thickening soups, gravies and sauces.

Sunflower seeds, together with millet, should be an essential in every vegetarian diet, as well as in the diets of those persons who are seeking economical, easily digested, youth-protecting proteins. The protein content of sunflower seeds and millet is better balanced and more digestible than that of soybeans which, up until the present, have formed the 'staff of life' for most meatless diets. If I can't persuade you vegetarians to include at least some meats, fish and poultry in your diets, then by all means let me recommend that you get acquainted at once with millet and sunflower seeds, using them in the ways outlined for you-and for other users in further artciles to come.

It is no surprise to me when enthusiastic reports keep coming in from persons who have adopted sunflower seeds as a regular item in their diets. Especially interesting is the almost unanimous praise for sunflower seeds as a food that remedies bleeding gums, and slows down tooth decay. Of course, the explanation for this is the unusually high content of the vitamins A and D, and the minerals calcium, phosphorus, silicon and fluorine, all of them nutrients directly concerned with the health of teeth and gums. The calcium of raw sunflower seeds is easily assimilated by the human body. This may be one reason why eating sunflower seeds was believed by our grandparents to cure rheumatism. Although no extensive research has been done on this belief as yet, still some of you who suffer from this painful ailment may wish to do some experimenting on your own. About a small handful of hulled seeds is the average daily amount that could be effective.

Of course, if sunflower seed meal is available in your community, then by all means also introduce this highly nourishing staple into your meals. J. I. Rodale, one of the country's most tireless crusaders for better nutrition-and for banning the use of chemical fertilizers-noticed that after eating sunflower seeds for about a month he could walk down a snow-covered road in the bright sunlight without suffering the eyestrain which the dazzling glare had formerly caused. He noticed, also, that he no longer was troubled with bleeding gums after introducing sunflower seeds into his daily diet. He was further pleased to note that his skin seemed to be getting smoother. Nutritional science has proved that calcium and vitamin A-both of them generously present in sunflower seeds-are an essential in the diet of a person who desires a healthy skin. Silicon, another mineral provided by sunflower seeds in unusually large quantities, enters into the composition of your hair, nails, nerves, blood, albumin and teeth (aided in this last by fluorine). Laboratory research has discovered that a deficiency of silicon-a trace mineral-in the diet leads to loss of hair and early decay of teeth, as well as to a greatly lowered resistance to infection. From what I've told you about sunflower seeds, you should need no urging to add to your diet this cereal which contains more riboflavin than wheat germ, and is an all-around better source of the B-vitamins and of high-grade protein than any other grain, except perhaps millet.

Sunflower Seeds

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