Corn is an important part of our American heritage. It was introduced to the Europeans by the Native Americans and it has been apart of our culture since the pilgrim days. We love corn chowder, creamed corn, succotash and cornbread. Most of all, we can’t do a fourth of July barbecue without corn on the cob. If you’re throwing a fourth of July barbecue, corn on the cob is a great thing to have on the menu. Here are two great recipes that are easy and quick to prepare for your fourth of July barbecue.

There are two ways to have corn on the cob for your fourth of July barbecue – you can have them boiled or grilled (or both!). When you buy the corn, get 2 ears of corn per person. Once you get home, take out the silky threads on the corn and remove any blemishes with a pointed knife. Take out the husks for the corn that you’re going to boil and leave some for the corn that you’re going to barbecue.

Corn on the Cob – Boiled
Boil water in a large pot with salt.
Once the water starts to boil, drop the corn.
Cover the until the water boils again.
Turn off the heat and keep the pot covered for 5 minutes.
Remove just enough ears for the first serving.
You can keep the rest of the corn on the cob in the warm water for another 10 minutes.
Serve with lots of butter and salt.

Corn on the Cob – Grilled
Instead of having just plain butter get the following:

• half a teaspoon of cayenne pepper,
• half a table spoon of paprika,
• 2 minced garlic cloves,
• 1 table spoon of coriander – chopped,
• 1 teaspoon of salt,
• juice of 1 lime.

Mix it into a bowl of 3 and ½ oz of butter at room temperature. Mix it well with a spoon. This will give some zest and life to your corn on the cob.

If you’re using a charcoal grill (of course that’s the best because it gives that smoky flavor), light it 30 to 45 minutes before you’re ready to cook. That’s when there would be no more flames and the charcoal should be white and you’d be ready for the barbecue. If you’re using a gas barbecue grill light it up and turn it to the highest setting – leave it for 15-20 minutes to heat up. (Keep a bottle of water nearby to douse any flames.)

Soak the corn in a large bowl with water for 30 minutes before grilling. Remember to keep those husks on because they will give steam and prevent the corn from burning.

Once you’ve removed the corn from the water, place it on the barbecue and grill it for 20 minutes. Using tongs occasionally turn them. If it’s windy this fourth of July make sure you move the corn so they’re evenly cooked. Corn takes roughly 15 to 20 mins to be cooked so it’s a good idea to turn it every 3 minutes. After about 20 minutes, brush them generously with the butter mix. Remove from the heat and place into a baking tray to be served. Apply the butter mix again just before serving.

Corn on the cob is something both your vegetarian friends and non-vegetarian guests will enjoy this fourth of July. It can be a snack that goes along with beer or appetizer that goes along with other main dish. Enjoy!

This fourth of July article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author’s name, bio and website links must remain intact and be included with every reproduction.

Julia Hayes is a freelance writer with a passion for ecards and getting connected with people through blogs and social networks. She writes blogs on Fourth of July Wishes and Ecards.

If you’re having a fourth of July barbecue something classy to have that’s going to go well with either cold beer or red wine is barbecue spare ribs. The best part about barbecue spare ribs is that they can be the main dish. For a serving of 4 people get about 4 lbs of pork spare ribs (or about three ribs per person). Get chopped coriander for the garnish.

Get the following ingredients for the marinade:

• 8 and ¾ oz of tomato ketchup
• 7/8 fl oz of chilli sauce
• ½ Tbsp cumin powder
• 4 Tbsp red wine vinegar
• 7 oz honey
• 3 1⁄3 fl oz soy sauce
• 8 garlic cloves , minced
• 8 ½ fl oz water
• 1 ¾ oz sugar

Mix all of that together in a medium size saucepan to get the barbecue sauce. Whisk together and bring to a boil. Cook for another minute and remove from the heat. Of course you can also get your favorite barbecue sauce to use as a marinade but where’s the fun in that!

Cook Spare Ribs by adding them into a large saucepan and pouring half of the barbecue sauce. Add water to almost cover the ribs and bring it to boil. Then, turn down the heat and cover the lid and simmer for 2 and half hours until the meat is tender. You can check whether the the spare ribs are done or not by inserting a knife into the meat — if there’s little resistance then it’s ready. Use a slotted spoon or a tong to remove the ribs from the saucepan into a tray. Let them dry off a bit before they’re barbecued.

You can prepare the grill about 30 to 45 minutes before the meat is done. If you’re using a charcoal grill, which is the best for that smoky smell and taste, wait until the charcoal is turned white and there are no more flames. It’s easier if you’re using an electric grill — light it up and turn it to high and leave it about 20 minutes to heat up.

Dip the spare ribs into the rest of the barbecue sauce and place them on the grill. Cook for about two minutes. Turn the ribs over, brush with more barbecue sauce and cook for 2 more minutes. Repeat the same thing once more and remove the ribs from the grill.

Put the ribs into a serving dish and garnish with coriander. You can have coleslaw on the side. Either corn on the cob or grilled vegetables would be a great accompaniment. Have sweet potatoes or salads as your fourth of July appetizers. Most importantly, have fun and enjoy this fourth of July!

This fourth of July barbecue article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author’s name, bio and website links must remain intact and be included with every reproduction.

Julia Hayes is a freelance writer with a passion for ecards and getting connected with people through blogs and social networks. She writes blogs on Fourth of July Wishes and Ecards.

Tens of millions of American Bison (which we usually refer to as buffalo) were awaiting the European settlers who traveled across America’s Great Plains in the early 1800s. But among these settlers were trappers and traders, who thrived from the uncontrolled selling of meat and hides. And they weren’t the only ones killing off the American Bison. Train companies made a business out of providing tourists the chance to shoot buffalo from the windows of their coaches. These shooters slaughtered innumerable bison, only pausing to reload upon running out of ammunition. The corpses of these animals were just left out on the plain. They even had buffalo shooting contests. It is said that one person set a record by killing 120 bison in only 40 minutes. (Do the math–that’s 3 per minute!) “Buffalo” Bill Cody is reported to have killed more than 4,000 buffalo in just two years. What a great contrast this is with how the Native Americans had conserved, for centuries, this great resource by hunting only for food and making use of the entire animal.

However, there is good news. Through the responsible efforts of many Americans, the American Buffalo is coming back. When I was a boy visiting my Grandparents in South Dakota, I enjoyed driving through the plains and seeing hundreds of these majestic animals. I also remember my parents eating a buffalo dinner at the restaurant at Mount Rushmore. (I had chicken or something–the idea of eating buffalo seemed too strange to me!)

What could possibly be more American than an American buffalo? Maybe an American buffalo burger! Ground buffalo meat is appearing more and more in grocery stores. Mixing butter in with the meat might seem a bit odd, but it adds a little fat, helping to bring the flavor out, and it keeps the burger from becoming too dry, as buffalo meat is very lean. (By the way, its leanness makes buffalo meat a great choice for a healthy meal!)

Ingredients:

1 lb. ground buffalo meat

3 tbsp. butter

1 egg, beaten

1 clove minced garlic

2 tbsp. finely chopped jalapeno pepper (with most of seeds and membrane removed)

2 tbsp. finely chopped green onion

1 tbsp. dried parsley flakes

1 tsp. Worcestershire sauce

1/2 tsp. Lawry’s® seasoned pepper (or just ground black pepper)

4 tsp. ketchup

2 tsp. horseradish

1 tsp. yellow mustard

Instructions:

In a small saucepan, heat the butter just enough to melt it. In a large mixing bowl, blend well all ingredients, including the melted butter, and make into four or five patties. Cover the burgers and refrigerate for about an hour. Fire up the grill, spray grill with some PAM® (or rub some vegetable oil on it) and grill the burgers on both sides just like you would grill hamburgers–that’s it–all the seasonings are already in the burgers! If you do not wish to grill, just oil a pan and fry.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out “Griff’s Recipe Report” at http://GriffsRecipeReport.com

Are you ready for some “jazzy” Louisiana Creole Cookin’? Here’s a recipe I have developed for jambalaya. Experiment with different kinds of sausage, and add shrimp if you like!

The Cajuns invented jambalaya around the bayou. Food was scarce there, in contrast to the wealthier part of Louisiana. There were many slaves in Louisiana, and the word “jambalaya” is believed to be a compound of the French word jambon, “ham,” and aya, meaning “rice” in African. The primary difference between Cajun and Creole jambalaya is that the Cajun dish does not contain tomatoes or tomato sauce, while Creole jambalaya does.

I’ve done something a little different with my jambalaya than you usually see: I make the jambalaya and the tomato sauce as separate units and add the sauce on top as you would add marina to spaghetti. I used to enjoy jambalaya made in this way by an authentic Creole/Cajun chef in our town. I like making it this way because it gives you a chance to separate the tastes of both the Creole and Cajun style jambalaya!

Ingredients:

3 tbsp. butter

5 cloves minced garlic

2 cups chopped celery

2 cups chopped yellow onion

1.75 cups green bell pepper (with seeds and membrane removed), chopped

1 cup red bell pepper (with seeds and membrane removed), chopped

1 cup orange bell pepper (with seeds and membrane removed), chopped

1 6 oz. can tomato paste

5 8 0z. cans tomato sauce

1 tsp. brown sugar

1 tsp. hot pepper sauce

1/4 cup canola oil

1 tbsp. paprika

1 lb. skinless & boneless chicken filet, cubed in pieces ranging from between about 1/2″ and 1”

1.5 lb. smoked sausage, cut in half lengthwise and sliced into 1/4” or 1/2″pieces

3 cups Uncle Ben’s® Converted® Original long grain white rice

3 14 oz. cans chicken broth

3/4 cup water

3 tbsp. Griff’s American Creole Seasoning mix (See recipe for this mix below.)

Instructions:

Mix the fresh veggies all together: that is the chopped onion, celery, green, red, and orange bell peppers, and garlic and separate into two equal piles. In a medium size pot, heat the butter. Then add half of the fresh veggies and sauté until they are soft. Then add the tomato paste, tomato sauce, brown sugar, hot pepper sauce and 1 tbsp. Griff’s American Creole Seasoning Mix (see recipe for this below). Cover and simmer while preparing the rest of the dinner. In a mixing bowl or on a baking sheet, sprinkle the paprika on the the chicken cubes and roll them around in it. Heat canola oil in a large kettle and add the chicken. Heat the chicken until thoroughly cooked and then add the smoked sausage and continue to heat for 5 minutes or so, stirring often. Then add the other half of the veggies. Heat together for about 5 minutes. Add the chicken broth, water and 2 tbsp. Griff’s American Creole Seasonings Mix. Bring to boil. Add rice. Reduce heat, cover, and simmer for 20 or 25 minutes (or until rice is cooked). Serve on plate or in a bowl with the tomato sauce mixture on top, in the same manner you would serve spaghetti and marinara sauce. Makes about 12 hearty servings.

Griff’s American Creole Seasoning Mix:

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry’s® seasoned pepper

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic storage container, put the lid on and shake everything together real well. Great for blackened fish and chicken and a host of Creole and Cajun dishes.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com Check out “Griff’s Recipe Report” at http://GriffsRecipeReport.com

A Mother’s work is never done. It is time to honor Mom for all the loving things she does every single day. Have you thought about how you will celebrate Mom? I have the menu planned for the entire day. Just a little planning and Mom will not have to step a foot in the kitchen all day long.

First of all, print out the recipes below and make your grocery list. Shop for your groceries on Saturday before Mother’s Day. Don’t forget to pick up some flowers for Mom. Once you come home, make the Buttermilk pie, Baklava Mini Bites and your Strawberry Soup. After you finish with the desserts and soup, prepare your Melba toast and toast your pecans. This will help with your Mother’s Day meal preparations easier.

On Mother’s Day get up early and prepare a wonderful breakfast in bed for Mom. This should take about 45 minutes to prepare.

For breakfast you will serve:

Cinnamon French Toast

4 eggs, beaten
1/2 cup milk
1/2 teaspoon vanilla extract
A sprinkle of sugar
1/4 teaspoon cinnamon
6 slices of dense bread
Maple syrup

Mix the eggs, milk, vanilla, sugar, and cinnamon in a shallow, wide-bottomed bowl that is large enough to accommodate a slice of bread. Grease a griddle with melted butter or margarine. Heat the griddle to 350¡ (medium-high heat). Dip a slice of bread into the egg batter, coating both sides. Remove the bread and place it on the hot griddle. Brown the bread on both sides, cooking each side about 2 to 3 minutes. Serve with maple syrup. Makes 6 servings

Variation: Top with maple syrup and berries of your choice: strawberries, blueberries, or raspberries.

Spiced Bacon Twists

1 cup light brown sugar
2 tablespoon dry mustard
1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 lb. sliced bacon

Arrange oven racks in middle and bottom positions. Preheat oven to 350̊F. To make clean-up easy, line bottom of a broiler pan with foil.

Place a sheet of waxed paper on shallow tray or counter. Place brown sugar, mustard, cinnamon, nutmeg and cayenne on waxed paper and rub together with your fingers until mixture is evenly blended.

Dip bacon strips into sugar mixture, coating evenly. Twist each bacon strip several times. Arrange about half the slices in a single layer on rack of broiler pan. Bake 30 minutes or until bacon is almost crisp and sugar is bubbly. Carefully place hot bacon strips on a piece of clean aluminum foil to cool slightly before serving. Repeat with remaining bacon slices and sugar mixture. These may be served warm or a room temperature.

Makes about 24 servings.

Almond Tea

4 Tea bags your favorite tea from our Traditional Teas Collection
1/2 teaspoon Lemon zest, finely grated
4 cups boiling water
1/2 cup Sugar
2 tablespoons Lemon juice
1 teaspoon Almond extract
1/4 teaspoon Vanilla

Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot

Lunch will take about one hour and thirty minutes to prepare. For lunch you will serve:

Beer Chicken

12 chicken thighs or your favorite chicken part, skin removed
2 large onions, chopped
1/2 cup olive oil
2 tomatoes, diced
3 tablespoons ketchup
5 large carrots, peeled and sliced
2 large russet potatoes cubed
1/2 can beer
salt and pepper to taste
pinch of thyme
1 tablespoon cornstarch
1 large green pepper, sliced
1 large red pepper, sliced

In a casserole dish, heat oil and saute onions until tender. Add chicken and saute until it is light brown on both sides. Add tomatoes, ketchup, carrots potatoes and beer. Season with dashes of salt and pepper and cook covered for 45 minutes. Remove the lid and add thyme and cornstarch. Stir and cook uncovered for 10 minutes. Add peppers and cook for an additional 10 minutes. Serve on a decorative platter.

Note: The cooking process removes the alcohol and leaves the yeast flavor.

Garlic Rice

2 tablespoons olive oil
3 large garlic cloves, finely sliced
2 cups rice
4 cups water or chicken broth

Over medium heat, saute garlic in olive oil until translucent but not brown. Add rice and stir until the garlic olive oil is well mixed into the rice. Add water or broth and raise heat to high. Bring to a boil, then lower heat to medium-low and continue cooking until water or broth is absorbed. Stir frequently. Serve in a decorative bowl, or surrounding the chicken on a large platter.

Roasted Broccoli

1 pound broccoli florets
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pecans, toasted

Preheat oven to 450 degrees F.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pecans over the top. Serves 4 to 6 servings.

*To toast pecans, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly

Caesar Salad

1/4 cup (1 ounce) freshly grated Parmesan or Romano cheese
1/4 cup mayonnaise
1/4 cup water
2 tablespoons lemon juice
2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted

Combine cheese, mayonnaise, water, lemon juice, garlic, Worchestershire sauce, pepper and mustard in small bowl; mix until creamy. Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with croutons. Serve immediately. Makes 4 servings.

Baklava Mini Bites

1/2 cup butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

2 cups chopped walnuts
5 (18×14-inch) sheets frozen phyllo dough, thawed

Glaze Ingredients:
1 tablespoon Butter, softened*
1 tablespoon honey
Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat. Combine thickened honey mixture, and walnuts in small bowl; mix well. Cool to room temperature (1 hour). Heat oven to 350̊F. Cut phyllo sheets in half crosswise (14×9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge. Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.

Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.

Makes 28 servings.

Serve Mom’s favorite beverage with the meal.

Your light dinner will take about 30 to 45 minutes to prepare. For dinner, you will serve:

Spinach and Strawberry Salad

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar

1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds

1 tablespoon poppy seeds

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Melba Toast Recipe

Serve Melba toast with soup or salad.

1 long thin loaf of French bread
butter, softened
fresh grated Parmesan cheese

Slice loaf into 1/4-inch slices. Spread slices with butter then sprinkle with Parmesan cheese. Place on a cake rack or other rack over a baking sheet, so drips will be caught and air will move around the slices.

Sweet Potato Sausage Balls

3 cups biscuit mix
1 cup sharp cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage

Combine all ingredients well. Shape into balls and place on greased baking sheet with sides. Bake at 350̊ for 20 minutes, until brown.

Cold Strawberry Soup

2 pints pureed strawberries
3 ounces heavy cream
1/4 teaspoon cinnamon
1 teaspoon lemon juice
3/4 ounce Amaretto liqueur

Mix all ingredients and serve chilled.

Buttermilk Pie

1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground nutmeg
pinch salt
1 pie shell, 9-inch

Cream the butter and sugar; add the egg yolks, beating after each addition. Beat in flour and buttermilk; add the lemon juice, lemon peel, nutmeg, and a pinch of salt. Beat the egg whites until stiff; fold into the filling.

Pour the filling into the pie shell; cook in center of a preheated 325̊ oven until the custard is set and slightly brown, about 1 hour. Serve with berries, fresh fruit, or dessert sauce.

Even if you do not like buttermilk, you will love this pie!

At the end of the day, prepare Mom a wonderful bubble bath. Give her a couple of magazines and light a few candles in the bathroom. Let Mom enjoy her leisure bubble bath and reflect over her day of being a Queen.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

Recent study in the journal Medical Science Monitor revealed that consuming Ginger revealed migraine pain in 82% of sufferers. The credit goes to gingerols which inhibit prostaglandis and leukotrienes, inflammatory neurotransmitters that trigger head pain. Ginger also tames stomach upset, from general nausea to motion and morning sickness. One more reason to consume gingerrot is that just 1 tsp. per day can end muscle and joint pain, according to Danish Researchers.

Here’s a perfect Gingerroot Smoothie : Sweet ‘n Spicy Smoothie

Sweet ‘n Spicy Smoothie

In blender, combine :

2 cups vanilla frozen yogurt
1/4 cup fresh lemon juice
1 tsp. lemon zest
1 Tbs. chopped fresh gingerroot
1 Tbs. honey
1/4 cup milk and
1 cup crushed ice.

Blend 1 minute or until smooth. Pour into 4 glasses: Garnish each with a lemon curl and a sprig of fresh mint if desired. Makes 4 servings.

More Ginger smoothies :

Gingered Apple Cidar

3 apples, cored and sliced
1 inch piece ginger

Process through a juicer and serve.

Lemon~Lime Ginger Ale

1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
handful of grapes
1/4 lemon
1/2 lime
sparkling mineral water

Remove the grapes from the stem. Juice the apple and ginger together,then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice. Enjoy.

You can throw just about anything in a smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values.

For more Healthy Fruit Smoothie Recipes for Free, visit Fruit Smoothie Recipe : http://fruitsmoothierecipe.bravehost.com

For Free Health & Beauty Tips, visit http://medicalfactsandfallacy.bravehost.com

This is a great old fashioned pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!

Topping Ingredients:

1/2 cup butter

1 cup firmly packed brown sugar

1 can (20 oz) pineapple slices, well drained

Maraschino Cherries drained & halved

Walnut halves

CAKE Ingredients:

1 pkg yellow cake mix

1 pkg (4 serving size) instant vanilla pudding & pie filling mix

4 eggs

1 cup water

1/2 cup oil

HOW TO:

1. Preheat Oven to 350 degrees
2. For topping, melt butter over low heat in 12″ cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
3. 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!

Check out my website for beautiful linens, tea party accouterments, and tea party favors!

Luanne R Oda aka NANALULU
http://nanaluluslinensandhandkerchiefs.com

I remember my childhood, specially the exam time , when my mother give me almond with milk in the morning and says that it helps you to keep alert and specially almond sharpen your mind and memory. And it really happens. Almonds or Badam as we call them in India.

Though the years we have discovered that almond have many other honorable qualities. Besides being used as a garnish in for everything from muffins to halwa, milk and lassi, almonds are basic ingredients of any sweets in india like khoya burfi and Boondi ka ladoo.
But before we begin to wax lyrical about the almond, lets backtrack for a little bit of history about the wonder nut.

Almond have also been one of the earliest cultivated foods, originating in Western Asia. From here they were taken to Greece, Turkey and middle east. Jews regards almonds as the symbolic part of the dinner that breaks the Yom Kippur. In India, Its customery at weddings to give five suger-coated almonds to signify the five qualities of happy marriage - health, wealth, happiness, fertility and longevity.

Almonds have been always favourite in Indian kitchen much before the health benefits of almonds was discovered. In India , a basket of nuts - almond , cashew, pistachio and apricot are must in a Diwali festival gifts. From Shreekhand to Sheera and Thandai to Malai-kulfi, almonds add a rich taste to the food.

The crunch and hardy bite of almond gives you eat less and eat healty.
Some of the famous almond recipe are Badam phirni, Rogan Josh, Almond muffins.

http://www.khatrisabha.com

Confit, something you’d enjoy at a fine restaurant; and not for the home cook, right?

Wrong! Confit is so easy to make, and it will be delicious every time. A weekend confit will give you enough meat for many mouthwatering easy weeknight meals, and everyone will rave at your cooking prowess!

Both pork and duck are commonly confited, but as pork is easier to find, and a lot cheaper than duck; these directions are geared towards cooking with pork.

A confit is a meat that is cooked slowly, submerged in its own fat. You probably don’t have any extra lard lying about, so, to get started, visit your local butcher or supermarket meat counter and ask for 5lbs of pig fat. They should have lots of extra trimmings and will either give it away, or charge next to nothing. While you’re there, pick up a pork butt roast. Any cut will make a delicious confit, but the shoulder butt is especially delicious.

The night before you plan to cook your confit, cut the meat into 2 inch cubes and generously coat the meat with salt, spices and herbs. A 5lb roast will use about 2tbls of salt and 2tbls of pepper, 5-10 finely chopped cloves of garlic, 3 or 4 torn bay leaves and fresh sage or thyme (It’s OK to use dried sage or thyme, but use sparingly, about a teaspoon should be enough). Cover and refrigerate.

To make the lard, cut up the pork fat into 1 inch cubes and add to a heavy bottomed pot set over medium low heat. Stir occasionally until the fat has all rendered (about 1 hour) and take off the heat.

You now have the liquid lard that you need–and a lovely roasted pork aroma in your kitchen–to make your confit. Take the pork cubes that have been marinating over night, and rinse off all the salt and spices. Pat dry and add to an oven safe casserole dish. Add enough pork fat to cover the meat and place uncovered into a preheated 225 degree oven. After 4 hours the meat will be ready; and tender enough to pull with a fork!

Enjoy the same night, although the meat, refrigerated submerged in fat, will only get better as it ages!

Lovely served with fruit chutneys, a pork confit dinner will always satisfy, and the leftovers make weeknight meals a snap. Try a confit tonight!

John Lee is the chef owner of The Salsa Kitchen and The Jerk Island Caribbean restaurant in Chiang Mai Thailand.

Please visit http://blog.myspace.com/index.cfm?fuseaction=blog.ListAll&friendID=177088685

Here is a traditional southern pie that has long been ignored. But no more. Green Tomato Pie is making its comeback!

The tomatoes for this pie should be truly green. You might find them at the grocers, but chances are you’ll have to grow your own or go to the farmer. I think that the difficulty of finding the green tomatoes is the reason that this recipe has been ignored for so long. Hopefully you have a pick your own fruit farm nearby. Be sure to tell the farmer that you want green tomatoes before you begin picking, he may direct you to a different area. While you’re there get a few extra for Fried Green Tomatoes as well.

The flavor of green tomatoes is very tart. The sugar counteracts the tartness for a truly tasty pie filling.

Green Tomato Pie

4 c. green tomatoes, thinly sliced

1 1/4 c. sugar

1/4 tsp. salt

1/2 tsp. cinnamon

4 or 5 tbsp. flour

1/2 tsp. nutmeg

2 tbsp. vinegar

dough for 1 double pie crust,(top and bottom) unbaked

1/2 c. raisins

2 tbsp. butter in small pieces

2 tsp. lemon extract

Additional sugar and cinnamon

1.        Mix the sugar, salt, cinnamon, nutmeg and flour together. Set aside.

2.        Add the vinegar to the thinly sliced tomatoes and combine with the dry ingredients, stir well to blend. 

3.        Add the remaining ingredients except for the butter.

4.        Put into the unbaked crust, dot with the butter pieces and put the top crust on. 

5.        Seal the edges and cut slits in the top crust.  

6.        Sprinkle with additional sugar and cinnamon. Bake at 425 degree for 60 minutes or until the tomatoes are done. 

Are you interested in more old southern dessert recipes? Sign up for our newsletter at Southern Sweet and Desserts and get traditional southern recipes delivered to your email regularly.

Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

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 visit her website at Easy Southern Cooking