RE: MEGA FOOD PORTIONS
We are told over and over again not to take large portions of food. Controled portions of food help you to maintain and lose weight. Mega portions mean more calories and a weight gain. This is not exactly true. Very strict diets can make you feel deprived and always hungry. What you choose to eat has a lot to do with it. Soups such as Progresso Light provide a full serving of vegetables and can help you control calories without that empty bowl feeling. A good salad with carefully chosen salad dressing can also give you that feeling.
Satiety (which means being full and totally satisfied and not able to take on more) is essential in helping you control calories and stick to a healthy pattern of eating habits. Pick and choose foods that are healthy and give you that satisfied feeling.
Thing to remember: It takes your brain 20 minutes to start signaling a feeling of fullness. Try to eat slowly, chew your food well, eat less, and enjoy what you eat.
You have heard the statement, "practice what you preach"? I am going to try to turn over a new leaf and try to be more aware of all of this.
Later,
Gogi
Tips and Shortcuts24 Apr 2008 08:24 pm
TABLECLOTHS
January is the month to hit all the sales for tablecloths, napkins, place mats, etc. If you want to expand your inventory on these items and add to the elegance of your dinner parties or family dinners, this is the month to get out and check out sale prices.
A good linen tablecloth could cost you in the range of $100 and up; however, there are some cotton blend and polyester blends that are wash and go and look very nice. If you are someone who does not have time on their hands, I would suggest the later. If you wash them separately and take care of them, they look very nice and last a long time. The pure linen tablecloths require special care. They must be washed in cold water and ironed on high when slightly damp.
Jacquard and Damask are also popular tablecloths. Jacquard has variegated patterns that are achieved by weavng the design into the fabric itself. Damask tablecloths are woven to achieve bars of lustrous tone-on-tone color, and are reversible with a subtle sheen.
Treat yourself to a day of shopping or just looking. Most all of my tablecloths have been given to me or bought from the sale table!!!
Have fun.
Gogi
QUICK OATIES
Combine 1/2 cup shortening
1/2 cup sugar
1/2 cuup brown ssugar
2 unbeaten eggs
Sift together
1/2 tsp. salt
1 cup flour
1/2 tsp. baking soda
Add to creamed mixture above.
Then add to that mixture
1 cup coconut
1 cup oats
i tsp. vanilla
Drop from a spoon onto a greased cookie sheet. Bake at 350 degrees for 10-15 minutes.
This is a really quick and inexpensive recipe to make. You can add raisins, nuts, cranraisins, or any other cut up dried fruits or just leave it plain.
LIKE I ALWAYS SAY- BE CREATIVE!!!
Gogi
Baking& cookies& dESSERTS21 Apr 2008 05:07 am
MOLASSES BUTTERBALL COOKIES
1 cup butter or margarine
1/4 cup molasses
2 cup flour
2 cup chopped walnuts
powdered sugar
Bake 325 degrees for 20 minutes.
Roll into approx 1 inch balls and place on cookie sheet. Remove from oven to rack and cool. Roll in powdered sugar.
I do not know where this recipe came from but I have had it for a very loooooooooong time!. It is great.
Gogi
EASY MACAROONS
2 8 ounce pkgs. shredded coconut
1 15 ounce can sweetened condensed milk
2 tsp. vanilla
Mix ingedients. Drop from teaspoon onto well greased cookie sheet (or use brown paper liner). Bake 10-12 minutes. Cool slightly and remove from pan to rack. Bake at 350 degrees. Makes about 4 dozen.
This is certainly an easy recipe and very, very good. This was given to me by a friend, Judy Boyd, who moved away a few years ago to North Carolina. We miss her but still get to taste her wonderful recipe.
Thanks Judy.
Enjoy
Gogi
Baking& Cooking18 Apr 2008 06:09 am
EASY MEATLOAF
6 cups of crushed cornflakes
3 lbs hamburger
2 eggs
¼ cup chopped onion
¾ cup chopped celery
3 tsp. salt
½ tsp. ground black pepper
1 ½ T chopped parsley
½ cup ketchup
1 tsp. sage
1 cup of milk
Combine ingredients; mix well. Pack in casserole or loaf pan.
Bake at 375 degrees for l hour and 15 –30 minutes. Check for doneness.
Choose a pan that is large enough that the meat will not fill the pan completely. You need space for the meat to juice, etc. as it cooks. You don’t want it spilling over in the oven. Dirty ovens are not fun to clean!
Enjoy,
Gogi
REGARDING HAM
Things you might not know about hams:
Bone-in ham or its two halves—butt half and shank half.
Partially boned hams are either shank less or semi-boneless.
Boneless hams are known as rolled shaped or formed hams and sold in 7 to 14 pounds weights.
Canned hams are always boneless and fully cooked – may be smoked or unsmoked.
Boiled ham is sold sliced by the pound or prepackaged.
Prosciutto is an Italian-style pressed ham- deep red in color with a strong flavor-sold paper thin.
Cook before eating hams are usually sold with bone-in. Country hams are usually heavily cured and smoked and require soaking and precooking unless label directs you otherwise.
Always check the wrapping for roasting timetable and directions. A cook- before- eating ham or picnic should be cooked to an internal temp of 160 degrees, a picnic to 170 degrees. Plan to have meat ready 15 minutes before serving so it can set 15 minutes before carving.
If you are going to glaze the ham, start glazing it 30 minutes before the end of cooking time.
Gogi
SHARING A MOMENT
When I sit down to write and share with you on my blog, I have many thoughts.
I absolutely love all the information and recipes that I have received from family, friends and cookbooks here and there. Some people enjoy knitting, sewing, reading a novel or whatever, but my joy has always been to find a cookbook, magazine, or old recipes and bury myself in another world with them. I can tell you that some of my recipes or cookbooks have been looked at maybe once or twice and others have been worn out from using or looking. Usually when we go on a camping trip I pack up all the magazines I can and read and clip all the time I am there. I have this fantasy about being able to create or make all of these wonderful recipes I gather up and surround myself with knowing full well it won’t happen. The great thing about all of this however, is sharing recipes with your friends and family and carrying on recipes from generation to generation or from friend to friend.
I know that every recipe out there has only been an original one time. From that point on they are copied and shared. Even Great, Great Grandma’s recipes were copied at one time or another. The best part of this is that they were shared with her and she has shared them with us so we can enjoy them now.
Preparing a recipe that belonged to someone dear to us has great satisfaction when it appears on our table looking very special. Also watching those we love eat and enjoy this food is very special.
Surround yourself with family and friends and find time to break bread with them often!
Gogi
P.S. Don’t worry about someone stealing your recipe. You call that SHARING.
RUM CAKE
Previously, I gave you a rum cake recipe from a friend of mine. It actually was not a legitimate recipe and just made for a good laugh! This recipe is very legitimate. It is so easy and made with Bacardi Rum and Jello pudding. In fact the recipe recommends you use Bacardi Rum and Jell-O pudding. This is one of my family’s favorites during the holidays.
1 cup chopped walnuts or pecans
1 18 ½ ounce of yellow cake mix*
1 3 ¾ ounce pkg of Jello-O vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum 80 proof
.
*If using cake mix with pudding already in it, omit the pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of ½.
Glaze:
¼ lb. of butter (or 1 stick)
¼ cup water
1 cup granulated sugar
½ cup Bacardi Rum
Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 cup Bundt pan sprinkle nuts in bottom of pan. Mix all ingredients together and bake l hour.
Cool. Invert cake on plate and prick top so when you brush the glaze on the cake it will be able to absorb the glaze better. Brush the glaze evenly over top and sides until the glaze is gone.
Glaze directions;
Melt butter, water, and sugar in pan. Boil, stirring constantly for 5 minutes. Remove from heat and add rum.
Keep cake in a covered cake plate and it will stay moist and the flavor will be more intense and wonderful.
Enjoy
Gogi
EASY FANCY BROWNIES
Take a box of brownie mix and mix as directed. Bake as directed only 4-5 minutes before they are done remove from oven.
Sprinkle with chocolate (or any kind you prefer) chips, chopped nuts, and miniature marshmallows. I like to do all of the above generously.
Put back in the oven and leave until marshmallows are light golden brown.
Cool and cut into squares.
Serve plain or with ice cream. THESE ARE VERY RICH!!!
Enjoy,
Gogi
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