Dee

HUGS BECCA! You deserve them...

I went back to the track to walk starting 3 weeks ago, every day. I love getting out of doors and into the fresh air. I took the pup on a walk up to the mountain top this week and we walked over to the Riding Stables to see the horses.

Your dream is very interesting. Everyone around us feels stressed out by this war and the loss of life. That could be playing with your subconscious. I believe there is something to dreams. I think because we are spiritual and prayerful beings we are affected by everything that happens around us. Keep your eyes on all that is good and don't be frightened of the things that are happening around us but be aware and be prepared if the day comes when we must take care of ourselves and our loved ones and know we will be ready. Pray and meditate for peaceful and positive thoughts while you slumber before you go to bed. I am a firm believer in Angels Our Spirit Guides and I know they are always watching over us.

Lowie can you post a recipe for your Marigold Scones? I would appreciate it. What do they taste like?

This is a great pasta recipe nanapop! Thanks for posting it!

Emergency Survival Bar -------------------------------------------------------------------------------- 3 C. cereal (oatmeal, cornmeal, or wheat flakes) 1/4 tsp. salt 3 T. honey 2 1/2 C. powdered milk 1 C. sugar 1/2 C. Jello (optional) 1/4 C. water add raisons if you like Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water. a nutritional analysis of the above recipe's contents using rolled oats and powdered milk fortified with vitamin A, found this to indeed be a very nutritious bar. One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following: NUTRIENT PERCENT RDA --------------------------------- Food energy 74% Protein 135% Total lipid (fat) 12% Carbohydrate, by diff. 93% Total saturated fat 8% Cholesterol 10% Sodium 441% Total dietary fiber 60% Vitamin A 121% (If Vit A fortified powdered milk is used.) Ascorbic acid 16% Thiamin 154% Riboflavin 191% Niacin 16% Vitamin B6 38% Folacin 113% Vitamin B12 114% Potassium 177% Calcium 218% Phosphorus 308% Magnesium 116% Iron 80% Zinc 90% Pantothenic acid 75% Copper 55% Manganese 212% Linoleic acid (18:2/n6) 122% Linolenic acid(18:3/n3) 9% Histidine 234% Isoleucine 491% Leucine 615% Lysine 610% Methionine+Cystine 396% Phenylalanine+Tyrosine 630% Threonine 563% Tryptophan 503% Valine 488% Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.

1 can sweetened condensed milk 2/3 cup maple syrup pinch salt. Put all in saucepan and cook on low heat stirring constantly til bubbles form in mixture. Let cool slightly and pour into cooked pie crust. Let cool in fridge and top with whipped cream.

Its Leftovers at Reci's Diner tonight! It will include Left over pasta, sausage and meatballs, Shake and Bake Chicken a a bit of this veggie and that veggie that I didn't throw in the soup pot! Fruited Jello with Whipped Cream.

Polish silverware, silver, or gold. Colgate will shine up silver and gold. Rinse thoroughly. Clean piano keys. Squeeze Colgate on a damp cloth. Rub the keys well, wipe dry, and buff with a soft, dry cloth. After all, ivory is made from an elephant's tusk. Remove ink spots from cloth. Squeeze Colgate on spot, scrub, and rinse thoroughly. Dry up acne pimples. Dab Colgate on pimples as you would use Clearasil. Remove crayon from walls. Brush the marks with Colgate on an old toothbrush. Remove scratches on glassware. Polish with a dollop of Colgate. Deodorize smelly hands. Squeeze an inch of Colgate into your palm and wash hands under running water. Remove Kool-aid moustaches from kids' faces. Rub on Colgate and rinse thoroughly. Remove tar from the bottom of bare feet. Squeeze on Colgate and rub. Deodorize "sour" baby bottles. Scrub with Colgate and a bottle brush. Remove scuffs on shoes. Apply Colgate with a tissue, rub, and wipe off. Fill small holes in walls. Use a small dab of Colgate as emergency spackling to fill in small holes in plaster walls. Let dry before painting. "Colgate" is a registered trademark of Colgate-Palmolive.

Paint your house. Mix one and a half-cups Carnation Nonfat Dry Milkand one-half cup water until it is the consistency of paint. Blend inwater-based color to make the desired hue. Thin the paint by adding morewater, thicken the paint by adding more powdered milk. Brush on as youwould any other paint. Let the first coat dry for at least twenty-fourhours before adding a second coat. Let the second dry for three days.Early American colonists made their milk paint from the milk used toboil berries, resulting in an attractive gray color. This paint isextremely durable. To strip milk paint, apply ammonia, allow it to dryfor about four days, then apply bleach. Make sure you are stripping thepaint in a well-ventilated area. Remove makeup. Mix a teaspoon of Carnation Nonfat Dry Milk with warmwater, apply with a cotton ball, wipe clean, and rinse. Thaw frozen fish. Mix one and one-third cup Carnation Nonfat Dry Milkin three and three-quarters-cup water. Place the frozen fish in a panand cover with the milk solution. Milk eliminates the frozen taste,returning the fresh-caught flavor. Soothe poison ivy, insect bites, and sunburn. Mix ten ounces CarnationNonfat Dry Milk and twenty-five ounces water in a quart container. Fillup the container by adding ice cubes and two tablespoons salt. Apply toinfected area with a cloth for twenty minutes, three or four timesdaily. Take a milk bath. Add one-half cup Carnation Nonfat Dry Milk to warmwater for a soothing bath. Make a slight crack in a dish or plate disappear. Mix one andone-third cup Carnation Nonfat Dry Milk with three and three-quarterscups water. Place the dish or plate in a pan, cover with the milksolution, then bring to a boil and simmer for forty-five minutes at lowheat. In most cases, the crack will vanish. Clean plant leaves. Mix one and one-third cup Carnation Nonfat DryMilk with seven and three-quarters cups water, and using a soft cloth,wipe the leaves. Substitute whipped cream. Whip one cup Carnation Nonfat Dry Milk in acup of ice water for five minutes. Use immediately. Clean silver. Mix five ounces Carnation Nonfat Dry Milk, twelve ounceswater, and one tablespoon Heinz White Vinegar or ReaLemon lemon juice.Let silver stand overnight in the mixture, then rinse clean and drythoroughly. "Carnation" is a registered trademark of Nestle* Food Company.

Shave. Former senator Barry Goldwater of Arizona once shaved withpeanut butter while on a camping trip. (For best results, avoid shavingwith Jif Extra Crunchy.) Remove bubblegum from hair. Rub a dollop of Jif peanut butter intothe bubblegum. Remove airplane glue or cement glue from furniture. Simply rub thedried glue with Jif peanut butter. Grease a car or truck axle. George Washington Carver developed axlegrease from peanuts. Make peanut soup. Peanut butter is the main ingredient in any recipefor peanut soup. Trap mice or rats. Bait a mouse or rat trap with Jif peanut butter. Mice actually prefer peanut butter over cheese. "Jif" is a registered trademark of Procter & Gamble.

Darning egg (for mending socks) Energy Saver Place in every other socket of a multi bulb light to reduce energy use. This is safer than leaving the socket empty. Make Christmas ornaments! Paint bulb white. Make a hat from scraps (felt for a Santa hat, a small sock for a knit cap, etc.). Glue cap over socket end. Paint a face on the bulb. Accessorize with fabric scrap "scarves", bow ties, and so on.

Easy Hamburger Dish Hamburger ----- two medium potatoes ----- slices of raw onion ----- one can pork and beans ----- salt and pepper ------- one can of tomato soup Brown some hamburger, drain grease. Slice two medium potatoes in the bottom of a casserole dish. Place slices of raw onion on this (broken into rings). Pour one can of pork and beans over this. Put hamburger on top. Salt and pepper to taste. Spread 1 can tomato soup over the hamburger. Bake in 350 degree oven for 60 to 90 minutes or until potatoes are done. Cabbage Casserole 1 small head cabbage ----- ½ lb hamburger ----- 2 cups stewed tomatoes or sauce ----- salt and pepper ----- 1 cup chopped onion ----- 1/4 cup uncooked rice ----- 1 cup hot water Cut cabbage into ten pieces. Place in bottom of casserole dish. Brown beef with onions and rice and drain. Pour mixture over cabbage and mix together a little. Mix other ingredients and pour over dish. Cover and bake in 350 degree oven for about 1 hour or until done. Beef Potato Puff Bake 3 cups mashed potatoes ---- chopped onion and parsley ---- 3 eggs ----- 3 cups cooked hamburger ----- 1 cup milk or gravy ---- salt and pepper Cook onion and parsley in margarine until onion is limp, mix meat, potatoes, gravy, salt and pepper. Separate the eggs, add the egg yolks, mix well, then add the egg whites, mix well. Pile lightly into a greased baking dish and bake in 350 degree oven for one hour. Serve. Hamburger and Dumplings ½ lb hamburger ----- 1 chopped onion ----- 1 can vegetable soup ---- salt and pepper ----- 1 cup cooked beans ----- 2-1/4 cups water ----- 2 sliced potatoes ------ dumplings Brown meat and onion, drain fat. Add soup, potatoes, water, simmer until potatoes are almost done. Add dumplings, cover, cook until dumplings are done. Chicken and Dressing Without the Chicken ½ lb ground beef ---- 1 egg, beaten ----- chopped onion ----- 1 can chicken noodle soup ----- 2 cups dry bread cubes ----- 1 cup milk ---- ½ tsp sage ----- salt and pepper Mix all ingredients together. Turn into greased casserole dish and bake at 325 degrees for 40 minutes. Cabbage Pocket Burgers ½ lb hamburger ----- 3 cups shredded cabbage ----- salt and pepper ----- 1 cup cooked rice ----- ½ cup chopped onion ----- 2 cup water ------ bread dough Make your favorite recipe of bread dough (using 6 to 7 cups of flour). After first rising, divide the dough in half, cut each half into nine pieces. Roll each piece out so it makes a small thin circle of dough. Put about 2 tablespoons of the meat/cabbage mixture in the middle of each piece of dough, fold the corners together and pinch the edges to seal. Bake on greased cookie sheets at 375 degrees for 30 minutes. To make the meat mixture: brown meat, drain grease, add onion, salt, pepper, cabbage, and 1-1/2 cups water. Simmer for about 20 minutes (until the water is gone). Add cooked rice. Let cool before you put onto dough. Variation: make one large "pocket" instead of individual ones (divide dough in half, roll each into rectangle, one for the bottom, one for the top, after filling, pinch ends together. Use fried potatoes in place of rice. Add a beaten egg to the meat mixture or to the dough. Add a tablespoon of sugar to the cabbage and meat while it is cooking. Burger Noodle ½ lb hamburger ----- ½ lb noodles ----- cream of mushroom soup ----- frozen vegetables (1-2 cups) ----- ½ chopped onion ----- 1 cup beef stock ----- 1 cup milk ----- 1/4 lb cheese ----- 2-3 cloves garlic, minced ----- 2 tbsp flour Fry hamburger, drain grease. Add vegetables, onion, garlic, and ½ cup stock. Simmer about five minutes. Stir in flour. Mix ½ cup stock and 1 cup milk, stir into meat mixture. Add sop and cheese. Heat until the cheese is melted and sauce is thickened. While this is cooking, boil noodles according to package directions and drain. Mix everything together. Optional: finish in 350 degree oven for about 15 - 20 minutes, topped with crumbled crackers mixed with some melted margarine. Variations: add chopped jalapenos. Use copped leftover roast and gravy. Add 1 cup barbecue sauce (if using barbecue sauce, don't add mushroom soup; use cream of tomato in place of mushroom soup. Meat Pie ½ lb hamburger ----- 2 cups frozen vegetables ---- cream of tomato soup ---- 2 cups beef stock or water with bouillon ----- onions and garlic ---- pie crust and top Fry burger, drain grease. Add onions, garlic, vegetables, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour. Add 1-1/2 cup stock or water with beef bouillon dissolved in it, ½ cup milk, cream of mushroom soup. Pour into unbaked pie crust and top with more pie crust dough (like you were making an apple pie). Bake until crus is done, about 20-30 minutes. Variations: pour into pie pan, top with biscuits, bake until biscuits are done. Add cheese. Use leftover roast. And yes, jalapenos are good here too. Oklahoma Chowder ½ lb hamburger ---- 1 can tomato sauce ---- noodles ----- cheese (optional) ----- can of peas, drained ----- onion ----- chili powder Brown beef and onion, drain grease. Cook noodles and drain. Mix together with other ingredients and put cheese on top. Bake at 350 degrees until cheese melts. Cheeseburger Pie ½ lb hamburger ---- 1-1/2 cups milk----- 1/4 cup chopped onion ------ 2 tbsp margarine ----- 3 eggs ---- cheese ----- sliced tomatoes ---- salt and pepper to taste Heat oven to 400 degrees and grease a 10 inch pie pan. Cook hamburger with onion, drain grease. Add salt and pepper, spread in pie plate. Melt margarine, mix with flour, milk, and eggs (make sure mixture is smooth). Pour onto hamburger in pie pan. Bake 25 minutes at 400 degrees. Remove from oven, top with sliced tomatoes, sprinkle with cheese. Bake another five to eight minutes, until cheese is melted. Cool five minutes before eating. Variations: shred carrot and/or zucchini and add to batter. Eliminate hamburger, use beans instead, or in addition to hamburger. Oklahoma Swedish Meatballs 2 cups bread crumbs ----- 1/4 cup minced onion ---- ½ lb hamburger ----- 1 cup beef stock ----- 1-1/2 cups milk ----- 1 egg, beaten ---- salt and pepper ---- 1 tbsp flour ----- cream of mushroom soup. Soak breadcrumbs in ½ cup milk. Add onions, meat, egg, and seasonings. Mix thoroughly (it is easiest to use your hands). Shape into 1 inch balls. Fry in oil until lightly browned on all sides. Remove meatballs, add the flour to the fat and blend. Add beef stock, 1 cup milk, cream of mushroom soup. Cook and stir over medium heat until sauce is smooth and thickened (about 2 minutes). Add meatballs, cover and simmer for 15 minutes. Serve meatballs and sauce over Rice Stuffing. Hamburger Gravy 1/4 lb hamburger ---- milk ----- flour ----- salt and pepper Fry hamburger, drain fat, measure back into meat 3 tbsp of hamburger fat, add 4 tbsp. flour, stir, add 2-3 cups of milk. Cook over medium heat until thickened. Serve over rice, toast, or biscuits. Creamy Beef and Macaroni ½ lb ground beef ---- 2 cans tomato sauce (15 oz cans ---- 2 cups uncooked macaroni ----- ½ cup mayonnaise. Cook and drain macaroni. Brown the hamburger, drain grease. S tir in tomato sauce, add spices (as desired), add mayonnaise and cooked macaroni. Heat thoroughly, don't boil, stirring occasionally, sprinkle with cheese and serve. Howdy Neighbor Casserole ½ lb hamburger ---- 2 cup chopped celery ---- 2 cups thinly sliced potatoes ---- 1 can red kidney beans ----- 1-1/4 cups beef stock or water ----- 1-1/2 cup chopped onion ----- 2 tsp chili powder ----- 1/3 cup uncooked rice ---- 1 can tomato soup Cook hamburger until it starts changing colors, add celery, chili powder, onion. Cook until mixture is browned, drain grease. Add potatoes, rice, undrained can of kidney beans, tomato soup, water or stock. Bring to a boil. Pour into a 3 quart casserole. Cover and bake in a 350 degree oven for 40 minutes. Shepherd's Pie Mashed potatoes ---- ½ lb hamburger ----- 1 chopped onion ----- frozen vegetables (1-2 cups) ---- creamed corn (optional) ---- cream of mushroom soup (optional) ---- 1 cup beef stock ----- 1/4 lb cheese (3-4 slices) ----- garlic, minced ----- 1 cup milk ----- 2 tbsp flour Make mashed potatoes. Fry burger and drain grease. Add onion, garlic, vegetables, and ½ cup stock. Simmer five minutes. Stir in two tablespoons of flour. Mix ½ cup stock, 1 cup milk, stir into meat/flour mixture. Add soup, cheese, and creamed corn. Place in a casserole dish (you can also use a cast iron skillet). Put mashed potatoes on top, covering the entire pan. Bake in 350 degree oven for about 20 minutes. Variation: mix one cup cooked rice with mashed potatoes. Burger Rice ½ lb hamburger ---- 1 cups uncooked rice ---- 2 cups frozen vegetables ---- onion ---- cream of mushroom soup ---- garlic, minced --- 1 cup beef stock ---- Mexican spices to taste ---- 1 can chilies and tomatoes ---- cream of tomato soup or tomato sauce Cook rice with bouillon in the water. In separate pan, fry burger, drain grease. Add chopped onion and garlic, vegetables, ½ cup stock and canned chilies and tomatoes Simmer five minutes. Add soup and cheese, ½ cup stock, stir until cheese is melted. Mix meat sauce with rice. Variations: replace rice with any kind of cooked pasta, or serve meat sauce over baked potatoes. Burger Macaroni Prepare the same as Turkey Macaroni, but substitute 1/4 to ½ lb fried and drained hamburger for the turkey. An additional variation is to add 1 can chilies and tomatoes and a can of cream of tomato soup in place of the creamed corn and cream of mushroom soup. Burger Potato Potatoes ----- ½ lb hamburger ---- creamed corn (optional) --- frozen vegetables (1-2 cups) ----- cream of mushroom soup ---- chopped onion ---- 1/4 lb cheese ---- 1-1/2 cups beef stock Slice potatoes in half and boil for ten minutes. Fry hamburger, drain grease, add vegetables, onion, ½ cup stock. Simmer five minutes. Stir in two tablespoons flour, add 1 cup milk and 1 cup stock, add soup, corn, and cheese. Slice potatoes and add to mixture in casserole dish. Cook 30 minutes in 375 degree oven. Variations: add chopped jalapenos. Use fried potatoes in place of boiled. Beefy Rice Casserole ½ lb hamburger ---- chopped onion ---- 2 cans cream of mushroom soup ---- salt and pepper ---- 1 cup uncooked rice ---- frozen vegetables Fry meat, drain fat. Add seasonings and onions, cook until onions are clear. Add soup and uncooked rice, plus two cups water or beef stock. Bake in 350 oven until rice is done. Variations: use cream of tomato soup instead of mushroom soup, use chili powder and cumin to season. Meatball Garden Skillet ½ lb hamburger ---- 4 tbsp flour --- 1 egg ---- 1/4 cup milk --- 1/4 cup chopped onion ----- 1 cup bread crumbs ---- 1-1/2 cups beef stock ---- 2/3 cup water ---- 3-4 potatoes, cut in chunks ---- 3-4 carrots, sliced ---- 1 tbsp margarine ----- salt, pepper, minced garlic or garlic powder Combine hamburger, bread crumbs, 2 tbsp flour, salt and pepper, egg, milk, and 1/4 cup chopped onions. Form mixture into meatballs. Brown in 1 tablespoon of margarine in a hot skillet. Take out meatballs. Blend 2 tbsp of flour with margarine in skillet, add beef broth and water. Cook, stirring constantly, until mixture thickens. Add potatoes, carrots, sliced onions, meatballs. Cover skillet, reduce heat, simmer 30 to 35 minutes until vegetables are tender. Sloppy Joes 1 lb hamburger ---- 1 small onion ---- ½ cup ketchup ---- 1/4 cup water or beef stock ---- 1 tsp chili powder ---- 1 tbsp Worcestershire sauce --- 1 tbsp mustard ---- salt, pepper, ground red pepper Fry hamburger and onion and drain grease. Add the rest of the ingredients and simmer over low heat about one hour. Hobo Hash 2 tbsp margarine ---- 1 cup diced onion ----- ½ lb hamburger --- ½ cup uncooked rice ---- 2-3 cubed potatoes ---- 1/3 cup diced celery ---- 2 cans red kidney beans (not drained) ---- 1 can tomato sauce (15 ounce) ---- 2 cups water or beef stock ---- 2 tbsp Worcestershire sauce --- salt and pepper Pour melted margarine in casserole pan. Add the next six ingredients, one at a time, building up layers. Mix the water (or stock, tomato sauce, Worcestershire sauce, and salt and pepper together and pour over meat mixture. Bake for 3 hours at 300 degrees. Easiest Casserole Hamburger -- chopped onion --- tomato soup --- green beans (drained) ---- mashed potatoes ---- cheese (optional) Fry hamburger, drain fat. Put in casserole, and add green beans, cheese, and tomato soup. Mix together. Place mashed potatoes on top. Bake at 350 degrees for 25 minutes. Calico Beans ½ lb hamburger --- 1 medium onion, sliced/diced ---- 1 can lima or great northern beans --- 1 can kidney beans ---- 2 tbsp mustard ---- 1 can pork and beans --- 4 slices bacon, fried crisp and crumbled ---- 2 tbsp vinegar ----- ½ cup ketchup ---- 1/4 to ½ cup brown sugar. Drain the beans (you can also use about 4 cups of any cooked beans), save the liquid for use in a casserole later in the week. Brown the meat and onions in a skillet, drain the fat. Mix beans and bacon, add to beef and onion. Combine vinegar, ketchup, mustard and sugar, add to meat mixture, stir until mixed thoroughly. Bake in casserole for one hour at 325 degrees. Barbecued Beef and Beans ½ lb hamburger --- 1 can pork and beans --- 1 can chili beans --- chopped celery --- 1 tbsp Worcestershire sauce --- 1/4 tsp hot chili sauce --- ½ cup sliced onions ---- ½ cup ketchup --- 2 tbsp vinegar ---- grated cheese ---- salt, pepper, paprika ---- 2 tbsp brown sugar Brown beef and onions, drain fat. Add the remaining ingredients, mix well. Pour into 1-1/2 quart casserole, bake for 25 to 30 minutes. Sprinkle cheese on mixture before baking (optional). Quick and Easy After Work Dinner ½ lb hamburger --- 1 can vegetable soup ---- 1 cup cooked rice Brown hamburger, drain fat, add salt and pepper, soup and rice. Stir, heat, and serve. California Spaghetti ½ lb hamburger ---- 1 can tomato soup ---- ½ soup can water or beef stock ----- garlic, salt, pepper ---- ½ chopped green pepper ---- 1 can mushroom soup ----- 1 lb spaghetti ---- grated cheese. Brown hamburger with green pepper, drain fat. Mix together soups, salt and pepper, water, cheese and garlic. Add hamburger and green peppers, stir in cooked and drained spaghetti. Put in 9 by 13 inch pan and sprinkle with cheese. Bake for 30 minutes at 350 degrees, or until heated throughout and bubbly. Enchamalie Pie ½ lb hamburger ------ 1 cup cooked rice ----- 2 cups cooked beans ---- flour tortillas ----- 1 can tomato sauce (8 oz) ---- 1/3 lb shredded cheese ----- chopped black olives (optional) German Beefsteak 1 cup crumbled dried bread ---- 1/3 cup milk ---- 1 lb hamburger ---- 1 egg beaten ---- 1 tbsp minced parsley (optional) ---- 1 small onion, minced ---- salt and pepper Soak bread in milk until soft, add meat, salt, egg, parsley, and onion. Blend with fingers until smooth, form into patties. Fry until browned on both sides. Serve on buns or with a sauce. Note: this is the original hamburger recipe, as invented in Hamburg, Germany. Your Basic Meatballs 1 lb hamburger -- 2 eggs, beaten --- salt and pepper ---- 3 slices dry bread, crumbled ----- 1/3 cup milk or beef stock. Soak dried bread in milk for at least 15 minutes. Blend all ingredients well, knead and form with fingers into smooth round balls of desired size. Cook in broth or sauce according to your favorite recipe (usually 20 - 30 minutes). Makes about 70 small meat balls, or about 35 one inch meatballs. When cooking in a sauce, it is usually best to lightly brown the meatballs in oil before adding to the sauce. Meatball Casserole 1 recipe Your Basic Meatballs ----- 4 slices bacon ---- 1 medium onion, thinly sliced ----- 2 tbsp ketchup ---- sliced mushrooms (optional) ---- ½ pound noodles ---- cream of mushroom soup ---- 1/4 tsp each of thyme and oregano Prepare meatballs, adding thyme and oregano to the meat mixture. Fry bacon slices until crisp, remove from pan. Saute meatballs in bacon fat until browned on all sides, remove. Add sliced onion to pan, cook until soft and lightly browned. Add mushrooms to onions. Cook noodles, drain, place noodles, onion-mushroom mixture, and meatballs in layers in 1-1/2 quarter casserole. C combine soup, ketchup, salt and pepper, add 1/4 cup water (or beef stock or liquid from canned mushrooms) and pour over other ingredients. Crumble bacon, sprinkle over top. Cover casserole dish and bake in 375 degree oven until sauce is bubbling (about 45 minutes). Cornbread Meatloaf Bacon ends and pieces -- 1 onion -- ½ lb hamburger -- 1-2 cups cooked beans, or canned beans -- 1 cup shredded cheese (optional) -- cornbread batter -- cream of tomato soup -- spices to taste (such as chili powder, ground red pepper, cumin) Fry bacon and remove from pan, cutting it in pieces. Chop onion and fry until light brown. Add hamburger, fry, drain grease. Add bacon pieces to hamburger/onion mixture, pour soup over it and add ½ can water or beef stock, beans, mix well. Simmer this mixture slowly about 30 minutes, stirring often. If it gets thick, add a little water. Add cheese, stirring well. Put in casserole dish (or if you are using a cast iron skillet, leave in pan) and pour your favorite recipe of Corn Bread batter over the top. Heat in 400 degree oven until cornbread is done, about 20-30 minutes. Variations: For vegetarian, eliminate bacon and hamburger and use extra beans. Add can of hot dog chili sauce to meat mixture.

No-Guilt Watermelon Cake 1 watermelon 1/2 container (8 ounces) fat-free frozen whipped topping, thawed 1 container (8 ounces) nonfat light lemon yogurt Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries) Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve. Makes 10 servings Preparation Time: 15 Minutes Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol 2. Mad's Wacky Watermelon Cheesecake Recipe by: Jon "The Mad Chef" Ashton for the National Watermelon Promotion Board. The crusty bottom 1 cup pecans 1/2 cup graham cracker crumbs 1/2 cup ginger snaps 1/2 stick (1/4 cup) unsalted butter, melted The inner maddness 4 (8-ounce) packages cream cheese, softened 1/2 cup plus 2 tablespoons sugar 4 whole large eggs 2 large egg yolks 2 tablespoons all-purpose flour 2 teaspoons watermelon syrup 8 ounces white chocolate (grated) 1 cup chopped watermelon (water extracted on kitchen towel) 1 cup fresh raspberries The crusty madness: Place first three ingredients in food processor. Process until fine and add butter - blending until all combined. Press into the bottom of a 10-inch spring form pan. Preheat oven to 350 degrees. Make filling: Beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg at a time, then add yolks, while operating mixer on low speed and scraping bowl after each one is added. Add the flour and watermelon syrup until combined and looking darling. Then add grated chocolate. Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries. Bake in the middle of oven, 45 to 55 minutes. I also like to place pan of water in the bottom of the oven. It prevents the cake from cracking. Remember the cake is still cooking when it comes out of the oven. Let it cool for several hours, then refrigerate for a couple hours. This recipe will blow the socks off anybody's sweet palate. Serves 10 to 12 Mad's Watermelon Syrup 1/2 vanilla bean, halved lengthwise 1 1/2 cups watermelon juice 1/2 cup cranberry juice 1 cup sugar 2 tablespoons orange liqueur Scrape seeds from vanilla bean into both juices in heavy saucepan; add the vanilla bean and sugar. Bring up to a boil over medium to high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat and discard bean and stir in Grand Marnier. Let cool before use. Makes 3 cups 3. Watermelon Milk Sherbert 1 1/2 tablespoons unflavored gelatin 5 cups watermelon puree (about 1 large watermelon) 1 1/2 cups sugar 1/4 teaspoon ground nutmeg 1 1/2 teaspoons fresh lemon juice 1 1/2 cups milk Soften gelatin in 1/2 cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture. Freeze in ice cream freezer according to manufacturer's directions

RED, WHITE AND BLUEBERRY CHEESECAKE PIE 8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough 1/4 cup butter or margarine, melted 2 packages (8 ounces each) cream cheese 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 2 cups fresh blueberries, divided 1/2 cup strawberry jelly 1 cup whipped heavy cream or nondairy whipped topping (optional) Preheat oven to 425°F. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350°F. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired. Yield: 8 to 10 portions

1 package (18 ounces) refrigerated sugar cookie dough, room temperature 1/3 cup all-purpose flour 3 cups fresh or frozen blueberries 3/4 cup sugar 3 tablespoons cornstarch Dash salt 1 teaspoon lemon juice 1 cup heavy (whipping) cream, whipped Preheat oven to 350°F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream. Yield: 8 portions

1. Resurrection Rolls Ingredients: 1 can refrigerated crescent roll dough 8 large marshmallows Melted butter Cinnamon Sugar Directions: Give each child one triangle shaped section of crescent roll. This represents the tomb. Each child takes one marshmallow which represents the body of Christ. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial. Lay the marshmallow on the dough and carefully wrap it around the marshmallow. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams) Bake according to package directions. Cool. Break open the tomb and the body of Christ is no longer there!! Celebrate God's love! 2. Rice Crispie Earth Recipe Basically, just your basic rice crispie squares recipe with food coloring added. 1/4 cup margarine 40 regular marshmallows 1/2 tsp. vanilla 6 cups rice crispies green and blue food coloring Melt margine and marshmallows over medium heat in a large pot, stir in vanilla and rice crispies. Divide into two bowls Add green food coloring to one bowl and blue food coloring to the second. Stir Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth). Set the balls aside until completely cool. 3. Nice Spice Dog Biscuits Noah's ArK Dog Biscuits (It's really for dogs, not kids...) May sound crazy but we just finished Noah and we actually made dog biscuits in the kitchen workshop. We donated them to a local stray shelter. Mission and fun. The kids loved it. 1 1/2 cup unbleached all purpose flour 1 1/2 cup whole wheat flour 1/2 cup cornmeal 2 Tbsp nonfat dry milk 1tsp cinnamon 1 tsp nutmeg 1 1/2 tsp allspice 1 egg 1 to 1 1/4 cup water Preheat oven to 350F. Stir all dry ingredients together. Add egg and then slowly stir in water with wooden spoon. Dough needs to be stiff. Knead until smooth texture. Roll out 1/4 inch thick (helps if top and bottom are floured) and cut out with bone cookie cutters you can get at the pet shop. Some kids liked cutting there own shape with a butter knife instead of using a cookie cutter. Lightly greased cookie sheet. Bake 45min-1hr. Turn the oven off and then leave them overnight to let harden. Store in plastic ziploc bags. 4. Easter Story Cookies contributed by Sarah (?) Easter Cookies Bible 1 c whole pecans 1 tsp. vinegar 3 egg whites pinch of salt 1 c granulated sugar 1 qt. or gal. size zipper bag wooden spoon tape Preheat oven to 300 degrees. Place pecans in ziploc bag and let kids beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. Then Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe and went up to him again and again, saying, "Hail, king of the Jews!" And they struck him in the face. Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30...Later, knowing that all was now completed, and so that the Scripture would be fulfilled, Jesus said, "I am thirsty." A jar of wine vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and lifted it to Jesus' lips. When he had received the drink,Jesus said,"It is finished." With that, he bowed his head and gave up his spirit. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full. "I am the good shepherd. The good shepherd lays down his life for the sheep." Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. Read Luke 23:27 A large number of people followed Him, including women who mourned and wailed for Him. So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8--Taste and see that the Lord is good; blessed is the man who takes refuge in Him~and John 3:16--"For God so loved the world that He gave His only begotten son, that whoever believeth in Him shall not perish but have everlasting life." Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18--"Come now, let us reason together," says the Lord. "Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool." And John 3:1-3 Now there was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. He came to Jesus at night and said, "Rabbi, we know you are a teacher who has come from God, for no one could perform the miraculous signs you are doing if God were not with him." In reply Jesus declared, "I tell you the truth, no one can see the kingdom of God unless he is born again." Fold in broken nuts. Line cookie sheet with waxed paper. Drop mixture by spoonfuls onto waxed paper. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60 As evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph took the body, wrapped it in clean linen cloth, and placed it in his own new tomb that he had cut out of rock. He rolled a big stone in front of the entrance to the tomb and went away. Place the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 "Take a guard," Pilate answered. "Go, make the tomb as secure as you know how." So they went and made the tomb secure by putting a seal on the stone and posting a guard. GO TO BED. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 "I tell you the truth, you will weep and mourn while the world rejoices. You will grieve, buy your grief will turn to joy." And John 16:22 "So with you~ Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your joy." On Easter morning, open the oven and remove the cookies. Take a bite. Notice~the cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; He has risen, just as He said. Come and see the place where He lay. Then go quickly and tell His disciples: "He has risen from the dead and is going ahead of you into Galilee. There you will see Him. Now I have told you." So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell His disciples. Suddenly Jesus met them, "Greetings," He said. They came to Him, clasped his feet and worshipped Him. Source;"Simple Pleasures" A collection of favorite recipes, Christian Ministries. 5. Chocolate Snakes for Adam and Eve Story: Chocolate Snake Ingredients: 1/2 C. Peanut butter 1/2 C. Dry milk 1/2 C. Honey 1 T. cocoa 1/2 t. vanilla 1/2 C. Chopped nuts 1/2 C. Raisins 2 T. coconut Directions 1. Combine peanut butter and dry milk until blended 2. Stir in , one at a time, honey, cocoa, vanilla, nuts, raisins, and coconut 3. Place mixture on wax paper and roll into a thick snake shape 4. Wrap in wax paper and chill 5. To serve, either have children pull off pieces, or cut into slices 6. He's Alive Buns contributed by Holly Refrigerator Biscuits-1 roll (Pillsbury or similar) Large Marshmallows-1 per biscuit Melted butter Sugar & Cinnamon mixture - I am not exactly sure on the amounts of butter and cinnamon/sugar, just enough to cover the buns. Wrap one biscuit around 1 marshmallow. dip in butter and roll in cinnamon/sugar. Bake as directed on the refrigerator biscuit package. The Marshmallow will melt and the bun will be hollow inside. Note: You could use your favorite scratch bun dough instead of the refrigerator biscuits, but it's so nice, quick and easy for the kids to help with this way. My girl's favorite part was rolling it in the sugar cinnamon mixture. Share a passage like John 20 6:7 with your children or just When Mary told the disciples the stone had been removed from the entrance, the disciples ran to the tomb. John was the first to arrive and look inside. Peter entered and saw the linen that had been wrapped around Jesus lying flat as if the body evaporated. The tomb was empty! (just like the He's Alive Buns are empty) 7. Baby Jesus Haystacks Make haystacks to represent baby Jesus lying in the hay in the manger. This is really easy. No oven involved, just the microwave. 1 package choc chips, ½ cup peanut butter, 4 cups chow mein noodles, mini marshmallows. Melt choc chips and peanut butter together for 1 min in microwave, stir and microwave for additional 1 ½ min until melted. Add chow mein noodles and stir with 2 spoons/forks as tossing a salad. Drop onto waxed paper. Add a marshmallow to represent baby Jesus.

List of Edible Flowers For a photo of the edible flower and additional information, click on the underlined name. -------------------------------------------------------------------------------- Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc. Angelica - Angelica is valued culinarily from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The root lends an interesting juniper-like flavor to breads. Often the leaves are minced and used as a part of a court boullion to season poaching liquid. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Siberia and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter, Young leaves can be made into a tea. Anise Hyssop - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes Anise Hyssop Honey Butter Anise Hyssop Tea Bread Apple Blossoms - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. Eat in moderation; may contain cyanide precursors. Arugula - An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. Arugula is now popular as a gourmet salad green. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature. Arugula Salad Arugula, Pear and Asiago Cheese Salad Arugula Salad With Stuffed Salmon Balls Arugula Salad with Gorgonzola Cheese, Argula Salad with Mushrooms Basil - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Bee Balm - Wild beebalm tastes like oregano and mint. The red flowers have a minty flavor, as Monarda is a member of the mint family. This is a flavorful addition to salads. Any place you use oregano use beebalm blossoms. Borage - Has lovely cornflower blue star-shaped flowers. Blossoms have cool, cucumber taste. Lovely in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips. Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer. Burnet - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage. Calendula - A wonderful edible flower. Calendula has a slightly bitter flavor, and it best used with tangier greens. Also known as Poor Man’s Saffron, adds color, nutritional, and medicinal value. Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads or scrambled eggs. Lynn’s Calendula Chicken Salad, Calendula Petal Rice Carnations - Steep in wine, candy or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation Vinegar Chamomile - The flowers are small and daisy-like and have a sweet, apple-like flavor. Chevil - Chervil flowers are delicate white umbels with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. Chive Blossoms - Use whenever a light oniony flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes. Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower; blanch first and then scatter the petals on a salad. The leaves can be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning. Cilantro - Like the leaves and seeds, the flowers have a strong herbal Flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor, lemony Clover - Sweet, anise-like, licorice. Coriander/Cilantro - The flavor of the flower is somewhat different from both the leaves and the seed, more like a pungent mix of anise, cumin, sage, and orange. Cornflower - Also called Bachelor’s button. Bloom is a natural food dye. More commonly used as garnish. Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice. Dandelion Quiche Daylilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself - to season hot or cold soups, seafood, dressings or dips. Seeds used in pickling and baking. Elderberry - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fraagrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. CAUTION: All other parts of this plant are poisonous! Do not even eat the stems of the flowers! Elderberry Blossom Wine Elderberry Blossom Syrup English Daisy - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads. Fennel - Lovely, star-burst yellow flowers have a mile anise flavor. Use with desserts or cold soups, or as a garnish with entrees. Chicken, Fennel and Rice Soup Fennel and Watercress Soup Shaved Fennel with Blood Oranges, Pomegranate, and Pecorino Fuchsia - Blooms have no distinct flavor. Explosive colors and graceful shape make it ideal as garnish. Gardenia - Intensely fragrant light cream-colored blossom used for decorative purposes. In the Far East, dried gardenia blossoms impart fragrance to jasmine tea. Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads. Gladiolas - Flowers (anthers removed) have a nondescript flavor (taste vaquely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Hollyhock - Very bland tasting flavor. Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them! Honeysuckle Strawberry Sorbet Honeysuckle Wines Hyacinth - The bulb of this plant is edible and was a particular favorite of the Nez Perce Indians. It was eaten either raw or cooked and has a sweet, nutlike flavor. Impatiens - Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea. Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheeseand are a great addition to drinks, soups, desserts or salads. Johnny Jump-Up Flowers as Edible Garnishes Lavender - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. Dried lavender blossoms used in perfumes and pot pourris. Lavender Cheesecake Lavender Sorbet Lavender Creme Brulee Peppered Lavender Beef Crostini with White Truffle & Olive Paste Lavender Hazelnut Bread Lavender Jelly Lemon Blossoms - Lemon flowers are very fragrant. The flavor is citrusy and sweet. Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as an herb tea, and used to flavor custards and flans. Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads. Lilac Jelly Linden - Small flowers, white to yellow was are delightfully fragrant and have a honeylike flavor. Marjoram - Milder version of plant's leaf. Use as you would the herb. Marigolds - They have a citrus flavor like lemon-tangerine. Their sharp taste resembles saffron. Petals can be sprinkled on salads, open-faced sandwiches, herb buttes, pasta or rice, and steamed vegetables before serving. Mint - The flavor of the flowers is minty, with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes. Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. Nasturtiums - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers. Stuffed Nasturtiums Nasturtium Sandwiches Pasta with Nasturtiums and Snow Peas Nasturtium Vinegar Okra - Taste is similar to squash blossoms. Orange Blossoms - They have a sweet citrusy flavor. Oregano - Milder version of plant's leaf. Use as you would the herb. Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, reen overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups. Pea Blossoms - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. Flowering ornamental sweet peas are poisonous. Peach blossoms Pear blossoms Petunia - Petunia flowers have a mild flowery taste and can be used as a garnish. Pineapple Guava - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun. Queen Anne's Lace - Flavor is lightly carrot like. Great in salads. Radish Flowers - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. Rosemary - Milder version of leaf. Do not cook blossoms. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Roses - Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. Scrambled Rose Omelet, Rose Petal Sandwiches, Jungle Rose and Spearmint Tea, Honey Glazed Chicked with Jungle Roses, Quail In Rose Petal Sauce, Linguini and Jungle Rose Petal Pesto, and Rose Petal Cake Rose Petal Drop Scones Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron. Sage - Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce. Sage Corn Fritters and Pineapple Sage Corn Fritters Savory - The flavor of the flowers is somewhat hot and peppery. Scarlet Runner Beans - Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible. Scented Geraniums - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. Barbie's Rose Geranium Sour Cherry Ice Cream Rose Geranium Jelly, Rose Angel Cake Rose Geranium Muffins Snap Dragon - These have a melon flavor. Squash Blossoms - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Lemongrass Crusted Salmon with Thai Curry and Mango and Avocado Relish Warm Summer Squash Blossom Salad Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. Sweet Woodruff - The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used). Tuberous Begonia - The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrusy sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. Strawberry Begonia Salad Tulip Petals - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce or fresh baby peas. Violets - Sweet, perfumed flavor. I like to eat the tender leaves in salads and use the flowers to beautifully embellish desserts and iced drinks. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Violet-Lavender Sorbet Crystallized Violets Yucca Petals - The white Yucca flower is crunchy with a mildly sweet taste. in the spring, they can be used in salads and as a garnish. -------------------------------------------------------------------------------- ADDITIONAL RECIPES: Hearts and Flowers Salad Artist's Palette Herb Flower Canapes Tomatoes, Mozzarella and Edible Flowers and Penne with Edible Flowers Valentine Flower Salad & Champagne Vinaigrette VirtualItalia.com - Dandelion Wine, Tulips with Dutch Cheese and Tomato Pesto, Fried Dandelions, Cornmeal Dandelions, Daisy Soup, Rose Hip Soup, Fusilli with Zucchini Flowers, Dandelion Scrambled Eggs, Stuffed Squash Flowers, Lemon Asparagus with Julienned Tulips, and Carrageen Pudding with Rhubarb and Rosehip Jelly Flower Petal Jelly Day Lily Chicken Soup, Violet Pineapple Soup, and Nasturtium Soup Valentine Floral Creations - Chrysanthemum Sweet Potatoes, Dandelion Potato Gratin, and Beltane Marigold Custard Floral Ice Block Sooke Harbour House Bed and Breakfast - Recipes are from the web site of Edible Flower Organic Farm in Portland, Oregon. The herbs, flowers, and vegetables used in the recipes are all greenhouse grown by farmers who have been certified Master of Organics by Oregon Tilth. Organic produce is a smart choice because no pesticides or fertilizers are ever used. Spring-Onion Egg Salad With Edible Blossoms Wildflower Pound Cake Garden Tea Punch --------------------------------------------------------------------------------

Wildflower Pound Cake 1 cup butter 1 1/2 cup flour 1-tsp. vanilla or lemon extract 5 eggs, separated 1 1/2 cup powdered sugar 1 tsp. baking powder 1 cup assorted edible flour petals, small pieces Cream the butter. Sift flour and add gradually to butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff and add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan and bake 1 hour at 350 degrees.

Taste of Spring Species / Bloom Time / Taste ANISE - July/Sept - Strong, licorice, sweet & tasty APPLE - May - Slightly floral, sour BASIL - July/Frost - Spicy, sweet BERGAMOT - July - Perfumy, tealike, aromatic BORAGE - June/July - Slight cucumber taste BURNET - July - Strong green, hint of cucumber CALENDULA - June/August - Slightly green, tangy, peppery CHERVIL - May/June - parsley-like with hint of tarragon, citrus CHIVE - May/June - onion, strong CHIVE, GARLIC - August/Sept - onion-garlic, strong CHRYSANTHEMUM - Sept/Oct - each variety different, some mild, some strong, bitter CORIANDER - June/Frost - like leaf, but more fragrant (ENGLISH) DAISY - April/Sept - mild DANDELION - May/July - like leaves, bitter DAYLILY - June/July - cooked, like asparagus/zucchini cross DILL - June/Frost - like leaves, but stronger ELDERBERRY - May/June - floral, mild FENNEL - July/August - licorice, milder than leaves, sweet GLADIOLUS - Bulb (6-8 wks after planting) - best used as container or garnish GRAPE HYACINTH - April/May - grapey, bitter after-taste, slight sour HOLLYHOCK - July/Sept - little taste, slightly bitter HONEYSUCKLE - May/July - honey sweet, perfumy LAVENDER - June/July - very perfumy LEMON - Varies - citrus, very perfumed, slight bitter but some varieties sweeter LEMON BALM - July/August - very sweet and lemony LILAC - April/May - perfumy, slightly bitter LOVAGE - August - mild celery AFRICAN MARIGOLD - May/Sept - variable, some intense and bitter SIGNET MARIGOLD - May/Sept - citrusy and milder than African variety MARJORAM - June/August - like leaves, spicy, sweet OREGANO - June/August - like leaves, spicy, pungent MINT - July/Sept - minty, milder than leaves MUSTARD - April/May - hot, mustardy NASTURTIUM - July/August - like watercress ORANGE - Varies - perfumy, citrusy, orangelike skin (GARDEN) PEA - May/June - raw peas PINK - June/July - little flavor, clove & cottage pinks are spicier PLUM - April/May - mild, like flower nectar RED CLOVER - June/Sept - hay, green ROCKET - May/Frost - like leaves, nutty, smoky ROSE - May/Sept - perfumy, sweet to bitter ROSEMARY - Varies - mild, flowery, delicate (GARDEN) SAGE - May/July - flowery sage, slightly musky (PINEAPPLE) SAGE - Sept - flowery pineapple, slight sage muskiness (SUMMER) SAVORY - July/August - mildly peppery, sweet, herby (WINTER) SAVORY - July/August - mildly peppery, herby, spicy SCARLET RUNNER BEAN - July/August - like raw bean, mild SCENTED GERANIUM - throughout year - varies, slightly sour or bitter SQUASH - July/August - like vegetable, raw squash SWEET WOODRUFF - May - sweet, grassy, vanilla THYME - July/August - like leaves but milder TULIP - April/May - slightly bitter or sweet VIOLET (PANSY) - April/July - Mild, leafy green, some varieties sweet YUCCA - July - slightly bitter with hint of artichoke DID YOU KNOW? Edible flowers aren't new -- the ancient Romans ate violets, roses and pot marigolds, while the Chinese have long incorporated steamed or dried daylilies and tigerlilies into their cuisine

1. Lavender Cheesecake Crust 1½ cups total graham cracker and/or gingersnap crumbs ½ cup melted butter ¼ cup sugar ½ cup chopped walnuts Filling 24 oz softened cream cheese 1½ cups sugar 6 eggs 2 cups sour cream 2 tbsp cornstarch 1 tbsp lemon juice 1 tbsp crushed dried lavender buds ¼ tsp vanilla extract Topping 8 oz sour cream 1½ tbsp sugar 1 tsp whole dried lavender flowers ¼ tsp vanilla extract Preheat oven to 350°F. Combine the crust ingredients and press firmly into the bottom and up 2-inches of the sides of a 9-inch springform pan. Chill. With mixer on high speed, beat the cream cheese and sugar till smooth. With mixer on low, add the eggs, sour cream, cornstarch, lemon juice, lavender, and vanilla. Blend all ingredinets on medium speed for 3 minutes. Pour the mixture into the chilled crust and bake for 1 hour. Turn off the oven and leave cake in for 30 minutes longer. Remove and let cool in pan. Chill. Mix sour cream with the remaining 3 ingredients and spread over the top of the cheeescake. Cover and refrigerate. To serve, remove the rim of the pan, loosen the cheesecake from the bottom and slide onto a plate. 2. Lemon Balm Cheesecake Ingredients 6 egg whites, beaten stiff ¼ lb plus 2 tbsp butter ½ cup plus 2 tbsp sugar 6 egg yolks 12 oz soft cream cheese 1 cup ground almonds 2 tsp chopped dried lemon balm or 4 tsp fresh 2 tsp each grated lemon and orange rind or 4 tsp either one 2 tsp finely ground marigold or calendula petals Beat egg whites till stiff. Cream butter, sugar, yolks and cheese together. Add herbs, rinds and almonds. Fold in beaten egg whites and place in a greased angel-food tube pan. Bake at 325°F for 55 minutes. Cool for 10 minutes, then invert onto a plate. 3. Lavender Creme Brulee If you love lavender and love creme brulee, this dessert will instantly WOW you! -------------------------------------------------------------------------------- 4 cups heavy cream 1 tablespoon dried lavender flowers* 8 egg yolks 3/4 cup sugar, divided *Available in health food stores or use your home-dried flowers Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.Place custard cups in a shallow ovenproof roasting or baking pan. In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers. In a large bowl, whisk together the egg yolks and 1/2 sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days. When ready to serve, sprinkle approximately 2 teaspoons of remaing sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaing a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Makes 6 to 8 servings (depending on size of custard cups). 4. Lavender Jelly 3 1/2 cups water 1 cup dried lavender flowers* Juice of 1 lemon 1 (1 3/4-ounce) box powdered pectin 4 cups sugar *Available in health food stores or use your home-dried flowers. In a large saucepan over medium-high, heat bring water just to a boil. Stir in lavender flowers; remove from heat and let steep for 10 minutes. Strain mixture into a deep preserving kettle, discarding the solids. Stir in the lemon juice and pectin; continue stirring until the pectin is dissolved. Over the highest possible heat, bring the mixture to a boil; add sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring occasionally. After 2 full minutes, transfer the jelly to hot sterilized glasses and seal according to manufacturer's suggestions. Makes five 1/2 pints. 5. Lavender Hazelnut Bread. 1/4 cups warm water (110 degrees F.) 1 tablespoon olive oil 1 1/2 tablespoons honey 1 tablespoon coarsely chopped fresh lavender flowers or 3/4 tablespoon dried lavender flowers 1 1/2 teaspoons salt 1/2 cup coarsely chopped hazelnuts* 3 1/4 cups bread flour or unbleached all-purpose flour 3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast) Cornmeal (optional for dusting pan) * You may substitute nuts of your choice. Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is). Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled. 6. Stuffed Nasturtiums * Nasturtium flowers are more than just beautiful: they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. They are an excellent addition to salads as is, and the unopened flower buds are a good substitute for capers when pickled. You Will Need: Nasturtium flowers, about four per person, or whatever is available 1 block of cream cheese, room temperature 1 clove of garlic, minced fine 1/2 Tablespoon chives, fresh if you have them 1 Tablespoon fresh chopped lemon verbena or lemon balm (or lemon thyme, lemon basil, lemon catnip.....etc.) How To: 1. Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use. 2. Mix cream cheese thoroughly with herbs. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. 3. That's it! Ready to serve. Stuffed Nasturtiums 2 You will need: Nasturtium blossoms Guacamole Egg Yolk, prepared as for deviled eggs Cream cheese Yogurt cheese Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes. Figure 2 to 3 stuffed blossoms per person. 7-8 and 9. Rose Petal Ice Cream Yield: approx. 3 cups Ingredients: 1 cup heavy cream 1 cup whole milk 1 cup sugar 5 large egg yolks 1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry Method: 1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled. 2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste. 3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat. 4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer’s instructions. Lavender Ice Cream 1 cup milk 1 cup whipping cream 1/3 cup sugar sprig of lavender blossoms 1/4 teaspoon salt 1/4 teaspoon vanilla Heat the milk, cream, sugar and lavender but not to a boil. When the sugar has dissolved and the lavender has steeped, taste the flavor before adding the vanilla. It should be strong enough for a true lavender flavor. Remove the sprig. Add the salt and vanilla. Freeze according to directions and serve. Mint Flower Ice Cream Yield: 6 servings 1/2 c Caster sugar 3/8 c -Water 4 tb Mint leaves - (less if desired) 1 ts Mint flowers 1/2 Lemon; juiced 1/2 pt Double cream; -OR- 1 1/4 c -Heavy cream Green food colouring (opt.) To decorate: Mint leaves and flowers This is the perfect dessert for a summer's day. Use a combination of spearmint, apple mint and eau-de-cologne mint for the best flavour. Dissolve the sugar in the water, then boil for 3-4 minutes to make a light syrup. Put in the mint leaves and flowers and liquidize until smooth. Cool, then strain. Add the lemon juice and stir in the cream. Mix well together, whisking gently. Add a drop or two of food colouring if necessary. Pour into an ice tray and freeze until mushy. Beat well, then freeze until hard. Serve in tall glasses, decorated with sprigs of mint leaves and lots of fresh mint flowers. 10. Bread 1-Marigold Muffins 3/4 cup milk 1 1/2 Tbsp crushed dried marigold petals 2 cups sifted flower 1 Tbsp baking powder 1/2 tsp salt 3 Tbsp vegetable oil 4 Tbsp honey 1 egg Heat milk to boiling point, add crushed petals. In seperate bowl, sift the flour, baking powder, and salt. Add honey and egg, combine with dry ingredients. Fill muffin cups 2/3 full and bake at *400 for 20 minutes. Bead 2-Golden Corn Bread with Calendula Petals Makes one 8X8 inch-baking pan. You will need: 1 cup yellow cornmeal Ύ cups unbleached flower 2 tsp. baking powder 2 extra-large eggs 1-cup milk 3 tsp. corn oil Ύ cup shredded cheddar cheese 1 cups corn kernels, fresh or canned Ό cup calendula petals Preheat your oven to 375*F. Butter an 8X8 inch pan. In a mixing bowel, combine cornmeal, flour, baking powder, and salt. In another bowel, beat the eggs, add the milk and oil, blending well. Stir cheese and corn, into the wet ingredients. Pour the wet ingredients into the dry and blend with a spoon. Stir in the Calendula petals. Fill the baking pan almost to the top. Bake for 20 minutes, or until the top is a nice golden brown. Let stand 5 minutes and serve. Serve with butter, honey, or butter. 11 and 12. Pasta W/Day Lily Buds and Mushrooms About 6 oz. of oyster or shiitake mushrooms 1 heaping cup daylily buds, 1-1/2 to 2 inches long 2 Tbsp unsalted butter 2 Tbsp olive oil 2 shallots, finely minced 1/2 tsp freshly chopped marjoam 1 Tbsp fresh chopped parsley Salt and pepper to taste Freshly grated parmesan cheese 1 lb. fresh fettucinne noodles Put water on to boil while preparing vegetables. Clean mushrooms, do not rinse. Use either brush or damp paper towel. Tear into large bite size pieces and remove stem of shiitakes. Rinse the daylily buds and pat dry. In large skillet, heat butter and oil over medium heat. Add the shallots and saute them about 1 min. Add mushrooms and stir for a min or 2. Add the daylily buds and stir 2-3 min. Add the herbs and season to taste with salt and pepper. Cover the skillet and let stand over low heat for a few minutes while pasta is cooking. Drain the pasta, add it to the vegetables, and toss well. Add another Tbsp of butter or oil if necessary. Taste for seasoning and serve hot. Garnish with bread crumbs and parmesan if desired. Pineapple Sage Salsa (serve with Corn Fritters, below) 2 cups fresh pineapple cut into 1/2" pieces 1/2 cup sweet red pepper 1/4 cup Vidalia onion, finely chopped 1/2 teaspoon chipolte pepper, crushed (hot chili powder can be substituted) 1/4 cup pineapple sage flowers, coarsely chopped Note: To get 1/4 cup of flowers, you'll need 20 or more flower stems of pineapple sage. It's a bit tedious, but you need to pluck the tiny, bright red flowers one-by-one. It's okay of you end up with a little bit of the sepals (the green stuff around the base of the flower.) Combine all these ingredients in a nonmetallic bowl. Cover, then refrigerate for at least 12 hours before using. This allows plenty of time for the flavors to meld. The salsa is also good as a dip with chips or served on seafood. And believe it or not, it tastes pretty good on ice cream, too! You might consider eliminating the onions, even though they're sweet. 13 and 14. Violet Pineapple Soup (serves 6) 4 cups pineapple juice 3 Tbsp quick-cooking tapioca 3 tsp sugar 1/2 tsp grated lemon peel 2 cups sliced strawberries or raspberries 1 cup diced orange sections or drained can mandarin 2 Tbsp orange liqueur 1/2 cup fresh violets Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet. Nasturtium Soup (serves 4 - 6) 1 quart chicken stock 8 nasturtium flowers, chopped 8 nasturtium leaves, chopped 1/2 cup chopped celery 1 1/2 Tbsp chopped onion 1 sprig of parsley Salt and pepper to taste Combine all ingredients and bring to a boil, stirring constantly. Turn down heat and simmer 6-8 minutes. Strain and serve immediately.

Friday is here already. This week went fast. Tonights dinner fare features: Baked Haddock with a shake of pepper and lemon slices Seasoned brown rice with carrot and celery slices and a few shakes of soy sauce Fresh Spinach Salad Chocolate Chip Cookies and Chilled Orange Slices Total Cost per person per plate: 1. 40

You can always make the breads and muffins now and freeze them. They hold up well in the freezer for 6 months or more and it would be less work for you.

Now this sounds really good. It on my lists of things to make. I have to tell you ladies with all your good recipes Mr. Reci is starting to pack a few pounds!

I think Christians have a misconception of Paganism. This old religion and the name describes the pre-Christian religion of much of western and northern Europe, which was based on the agricultural cycles and other natural rhythms of the Earth. It coexisted with Christianity for centuries, from the so-called "Dark Ages" up until the Inquisition and the "Burning Times" (witch hunts) of the late Middle Ages. It is also referred more generally to other native and tribal religions of the world. Just look at the followers of Allah or the followers of Buddah or Hinduism. Through out history many worship traditions have been kept by the more modern churches in this day and age. The Pentacostals incorporate these practices into their services as well as other religions. Any religion offers some kind of sacrifice in their service or outside the service. Ex: Communion services are symbolic of Christs Death and Resurrection. What is apparently clear, is that when the founders of the Christian faith set out to document the life and message of their founder, Jesus, they drew from the best sources of religious doctrine available. Just as any other writer, the writers of the Bible were influenced by their own cultural biases and view points as well as by the religious figures they met. And as time went on and Christianity was adopted and spread throughout the Roman Empire and the rest of the world, it is not surprising that it was infused with the religious doctrine, symbolism, and mysticism of the cultures it encountered. To show that these were not just isolated examples from one religion, here is a list of over thirty saviors who were said to have descended from heaven, taken the form of men, and furnished evidence of their divine origin by various miracles and marvelous works. Each laid the foundation for salvation, all were worshipped as Gods or sons of Gods, many were said to have been born to virgins, and many were also said to have been crucified. The list includes such figures as Chrishna of Hindostan, Budha Sakia of India, Salivahana of Bermuda, Zulis and Orus of Egypt, Odin of the Scandinavians, Crite of Chaldea, Baal and Taut of Phoenecia, Indra of Tibet, Bali of Afganistan, Jao of Nepal, Wittoba of the Bilingonese, Thammuz of Syria, Atys of Phrygia, Xamolxis of Thrace, Adad of Assyria, Deva Tat and Sammonocadam of Siam, Alcides of Thebes, Mikado of the Sintoos, Beddru of Japan, Hesus or Eros and Bremrillah of the Druids, Thor of the Gauls, Cadmus and Adonis of Greece, Hil and Feta of the Mandaites, Gentaut and Quexalcote of Mexico, Universal Monarch of the Sibyls, Ischy of the island of Formosa, Divine teacher of Plato, the Holy One of Xaca, Fohi and Tien of China, Ixion and Quirinus of Rome, Prometheus of Caucasus, Mohamud or Mahomet of Arabia. So, truly, the study of the Christian faith must be a study of world faiths. I believe If we ignore or dismiss the beliefs of others, even those of ancient civilizations, then we are missing an essential part of our own faith. Even Christ's parables give examples of how he viewed himself as a vine and we his branches. If you think about it Christians Worship Christ and Pagans worship gods of the earth and nature so those Pagan Gods are the vines for those who worship the earth. Even Christians believe God gave us this Heaven and Earth and when we pray we thank him for a beautiful day or the rain or good health plus a number of things that relate back to the earth.