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From: Margie (ILovePhotos) Posted by hostMay-22 10:57 AM 
To: All  (151 of 159) 
 125.151 in reply to 125.150 


1 cup butter ( 2 sticks) at room temperature
1 cup canola oil or olive oil

Put butter and oil in a blender or food processor and blend until thoroughly combined.
This "BETTER BUTTER" will be the consistency of yogurt or thick cream. Spoon into a bowl/bowls or mold. Cover and refrigerate to firm. Makes 2 cups.

Variations: Add herbs or fresh crushed (not powdered) garlic. Remember the good butter you get with hot bread in restaurants, this is it.

BETTER BUTTER has half the saturated fat of regular butter and unlike most margarine's, negligible amounts of hazardous trans-fatty acids. Another advantage:
It spreads well at refrigerator temperature.

Per teaspoon: 37 calories, 5mg cholesterol, 4g fat (1g saturated fat when made with canola oil, 2g when made with olive oil).




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From: Margie (ILovePhotos) Posted by hostMay-22 11:06 AM 
To: All  (152 of 159) 
 125.152 in reply to 125.2 

Health Benefits of Cast Iron Cooking


Cooking in cast iron is known to greatly increase the dietary source of iron. This is especially true when cooking foods high in acid, such as tomato based sauces. There is less of an effect for foods that are quickly fried in the skillet. As you might expect frequent stirring of food will also increase the amount of iron. Cooking in cast iron can often provide all of this element that a body needs.


The body needs iron because it is used in the blood. It is what carries oxygen from the lungs via the bloodstream to the rest of the body. It has been estimated that only 65 - 70% of Americans get enough iron. Low iron means that the blood does not efficiently circulate oxygen, causing a feeling of tiredness and sometimes head-aches. Extreme iron deficiency can cause anemia. Women are more prone to iron deficiency because of the loss of blood through menstruation.


Because iron can be lost through perspiration, athletes can also be subject to low iron. The excessive consumption of tea or coffee can inhibit the absorption of iron by the body.


It is possible to consume too much iron. Toxicity levels begin at about 45 milligrams per day. On an average diet it is highly unlikely that cooking with cast iron will bring a person to this level. Most people who achieve toxicity over-dose on iron supplements. Symptoms of too much iron are nausea, vomiting, damage to the lining of the intestinal tract, shock, and liver failure.

It should be noted that iron is stored in the body, so it can accumulate over time. The body has a very efficient system for recycling the old iron in discarded blood cells. If you have iron deficiency problems or possibly iron toxicity problems you should let your doctor know if you do use cast iron in your cooking and the extent in which it is used. It is well to reiterate that low iron is more likely to be a problem and cast iron cooking can be an inexpensive and satisfying way to solve this problem. If you do use cast iron consult your doctor before taking any other iron supplements.




From: Margie (ILovePhotos) Posted by hostMay-22 11:09 AM 
To: All  (153 of 159) 
 125.153 in reply to 125.1 
Dilled Fresh Zucchini
6 lb Zucchini, thinly sliced................ I will chop so I have dill relish
2 c Celery, thinly sliced........................Chopped
2 c Onion, ...........................................chopped
1/2 c Sugar............................................Splenda 
2 TB Dill seeds
2 c Vinegar
6 Garlic cloves, halved
Combine vegetables in a large bowl; cover with ice cubes. Cover and
Let stand about 3 hours. Drain well. Combine sugar, dill seeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil. Pack into hot, sterilized jars, leaving 1/4-inch head space. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.





From: Margie (ILovePhotos) Posted by hostMay-22 11:09 AM 
To: All  (154 of 159) 
 125.154 in reply to 125.1 
Tomato Garden Juice Blend
22 pounds of tomatoes..I DID WEIGHT THEM..
3/4 cup diced carrots
3/4 cup chopped celery.... I used 1 tsp celery seed
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped parsley...OPT
1 tbs salt
Bottled lemon juice or citric acid
Wash tomatoes drain. Remove core and ends. Cut into
quarters.put all in a large stock pot simmer 20 min stirring to prevent sticking. Press mixture thru a sieve..
Ladle into hot jars leaving 1/4 in headspace.put on caps.. Process 35 min pints 40 min quarts in a boiling water canner
Yield about 7 quarts...




From: Margie (ILovePhotos) Posted by hostMay-22 11:10 AM 
To: All  (155 of 159) 
 125.155 in reply to 125.1 



10 Ways with Peppers
Filled to the brim pepper: Stuff a mixture of canned black eyed peas,
Fresh corn kernels and diced shallots into a hollowed out red, orange or
Yellow pepper halves. Drizzle with olive oil. Bake covered 350 until
Tender about 40 mins. Garnish with cheddar cheese and fresh cilantro
DIY Takeout: In a large nonstick skillet misted with cooking spray saute
Diced onion with some minced garlic and chopped green peppers until
Veggies soften. Ad thin strips of beef, pork or chicken and stir fry
Until meat is cooked through. Toss with low sod teriyaki sauce and serve
Over brown rice,
Peppery Puree: In a blender or food processor pulse 1 or 2 jarred
Roasted red peppers with a can of chick peas (drained and rinsed) and a
Splash of lemon juice, With the motor running drizzle enough olive oil
Until the spread is nice and smooth. Season with ground cumin, salt and
Pepper. Serve with pita chips for dipping
Confetti Pasta Bowl: In a large bowl combine diced bell peppers (use
Different colors) sliced green onion, freshly chopped parsley and cooked
And cooled tricolor tortellini. Drizzle with creamy ranch dressing and
Toss to coat. For heartier fare add some leftover shredded chicken to
The mix
No Cook Kebabs: Roll up strips of jarred roasted red bell peppers and
Thread alternately onto cocktail skewers with pitted green olives and
Bite size cubes of Swiss cheese. Serve them up as appetizer at your next
Crunchy Slaw: Cut bell peppers (any color you like) and red onions into
Paper thin slices. In a large bowl combine a scoop of grainy Dijon
Mustard, splash of apple cider vinegar and a pinch of sugar. Add peppers
And onions. Stir to coat. Season with salt and pepper. Chill for at
Least an hr. Serve alongside grilled chicken or fish
Pepper Packed Omelet: Saute finely chopped green bell pepper in a bit of
Live oil until tender. Meanwhile lightly beat 2 or 3 eggs with a pinch
Of cayenne pepper and add it to the skillet. Cook until no visible egg
Remains. Sprinkle with pepper jack cheese over one side of the omelet
And fold in half to enclose. For more heat top with a dash of hot pepper
Snack Wraps: Spread wide strips or red and yellow bell peppers with soft
Goat cheese or cream cheese. Roll thin slices f deli style turkey breast
Around each pepper strip and serve with spice mustard for dipping
Soup Sammy Combo: Mix together canned  tuna (drained and flaked) diced
Red or orange red bell pepper, crumbled cooked bacon and a scoop of
Reduced fat Mayo. Pile tuna salad on toasted whole wheat bread and dish
Up alongside a cup of store bought roasted red pepper soup
Grilled Peachy Peppers: Cut several peaches and green peppers into
Quarters. Brush with olive oil and season with salt and peppe
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From: Margie (ILovePhotos) Posted by hostMay-22 11:15 AM 
To: All  (156 of 159) 
 125.156 in reply to 125.152 

Dried slices or cubes of zucchini

 can be stored in food-safe bags and added to soups, stews and spaghetti sauce all winter long.

 One cup of dehydrated, grated zucchini added to 11/2
cups of hot tap water makes about 2 cups of rehydrated zucchini
That can be used for baking. Plan ahead, because it can take 20 minutes or more for dehydrated zucchini to plump up in hot water. I suggest vac sealing because they absorb moisture easily. Or freezing them after dehydrating.
Takes up alot less space also.




From: Margie (ILovePhotos) Posted by hostMay-23 12:48 PM 
To: All  (157 of 159) 
 125.157 in reply to 125.1 

Ten Health Benefits of Pumpkin Seeds

pumpkin seedsThis Halloween, don't forget to save those pumpkin seeds after you scoop them out. Pumpkin seeds are not only delicious but also provide many health benefits. Here are ten:

Prostate Protection
They promote overall prostate health and alleviate the difficult urination associated with an enlarged prostate.

Improved Bladder Function
In some studies, pumpkin seed extracts improved bladder function in animals.

Depression Treatment
They contain L-tryptophan, a compound naturally effective against depression.

Prevention of Osteoporosis
Because they are high in zinc, pumpkin seeds are a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis.

Natural Anti-Inflammatory
Pumpkin seeds effectively reduce inflammation without the side effects of anti-inflammatory drugs.

Prevention of Kidney Stones
They prevent calcium oxalate kidney stone formation, according to studies.

Treatment of Parasites
They are used in many cultures as a natural treatment for tapeworms and other parasites. Studies also show them to be effective against acute schistosomiasis, a parasite contracted from snails.

Great Source of Magnesium
1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient.

Lower Cholesterol
Pumpkin seeds contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.

Cancer Prevention
The same phytosterols that lower cholesterol also protect against many cancers.




From: Margie (ILovePhotos) Posted by hostMay-23 12:49 PM 
To: All  (158 of 159) 
 125.158 in reply to 125.157 

You can use frozen tomatoes for cooking. Tomato sauces and salsa freeze well and are convenient to have on hand for later cooking.

Whole Tomatoes tend to crack and collapse when they thaw. To freeze fresh raw tomatoes, try the following methods:

  • Slice tomatoes into at least one-half inch slices. Package in a rigid airtight container and fast freeze.
  • Or put slices on a cookie sheet and freeze for two hours, or until they are crisp on the outside. Then remove and put them into freezer bags or containers.

To prevent freezer burn, don't leave slices very long in the freezer unwrapped. Frozen sliced tomatoes should be eaten in a near-frozen state for fresh taste. Cherry tomatoes are good on salads if eaten while partly frozen.

Tomato Juice

To maintain color and nutrition, heat tomatoes to inactivate an enzyme they release when cut or crushed. This enzyme destroys vitamin C, causes separation and affects flavor. Use only solid, fully ripe and highly colored tomatoes.

  1. Wash tomatoes thoroughly and scald in boiling water for 30 seconds to loosen skins.
  2. Cool in cold water until you can handle the hot tomatoes.
  3. Remove skins, cores and any green parts.
  4. Put into saucepan and heat rapidly to boiling.
  5. Simmer five to ten minutes until they separate easily when poured through a strainer, sieve or food mill. If desired, add one-teaspoon salt per quart of juice.
  6. Cool and pour into labeled, rigid, airtight containers, leaving one inch headspace for expansion during freezing.

Stewed Tomatoes

  1. Peel and quarter tomatoes before stewing.
  2. Heat rapidly until thoroughly hot.
  3. Simmer five to ten minutes.
  4. Cool tomatoes quickly.
  5. Place container of tomatoes in ice cold water.
  6. When steam is gone, cover tightly, label and freeze.

Pureed Tomato Sauce

Select three large or four medium raw tomatoes. Peel and core. Place them in a blender. Add one-half medium onion, one seeded, green pepper, one teaspoon salt or one tablespoon sugar and blend. You can add celery and carrots. The water and pulp will separate. For better blending and less separation, heat tomato mixture to simmering. Cool and package in freezer containers.

Use frozen tomato products within 12 to 18 months. Longer storage is safe but decreases overall quality.




From: Margie (ILovePhotos) Posted by hostMay-28 2:10 PM 
To: All  (159 of 159) 
 125.159 in reply to 125.26 

The 4-Ingredient Elderberry Syrup That Destroys The Cold & Flu

There are several varieties of elderberry grown throughout the world, but the medicinal herb we want for its powerful cold- and flu-fighting powers is European black elderberry, or Sambucus nigra L.

Elder is a shrub that originates in Europe, Asia and Africa, and it has dark black berries and small white flowers. Medicinal uses of the elder plant go back centuries. Remnants of the plant have been found in stone age sites, and the plant was referenced in writings by Pliny the Elder and Hippocrates.

Almost all parts of the elder plant were used in ancient times. The wood was used for making instruments. The flowers and berries were used for medicine.

Of course, elderberry can be grown and harvested in your own yard. If you choose to do this, make sure the elderberry plant you grow is the correct type. The varieties native to the United States are not the same as black elderberries that are used in herbal remedies. If you do not have your own elderberry plant, you can buy the dried elderberries and use them to make your own herbal medicines.


Elderberries are high in vitamins A, B and C and have antioxidant, antiviral and other healthy properties.

A Word of Caution

Elderberries contain seeds that contain a toxic chemical, but cooking the berries removes the toxicity. Elderberries can be prepared in many ways, including in teas, syrups and tinctures. One of the great benefits of most elderberry preparations is that they are safe for children as well as for adults.

Medicinal Recipes

This winter, why not make your own elderberry medicine? Following are two recipes that can help keep your family healthy.

Elderberry Syrup Recipe

Elderberry is easily made into a syrup that can be used not only as a medicine but also on pancakes and ice cream. This syrup can last several months when stored in an airtight container in the refrigerator. In addition to water, it contains only four ingredients.


  • 4 cups cold water
  • 2 cups dried elderberries
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