Healing Herb of the Week:
Dill (Anethum graveolens)This common ingredient for modern do-it-yourself "picklers" was so historically valued that the ancient Israelites were required to tithe from their supplies. The ancient Greeks and Romans also cultivated dill as a kitchen herb. Dill has been used traditionally as a remedy for cancer and estrogen deficiency, and research supports dill's 3,000-year use as a digestive aid and remedy for excessive intestinal gas.
Dill-seed oil inhibits the growth of several bacteria that attach to the digestive tract. As a tea, it soothes the stomach and intestines and also relieves upper-respiratory ailments. Its oil is so strongly antibacterial that it inhibits organisms such as anthrax (Bacillus anthracis). Dill contains various phytochemicals that act as insecticides, enhance estrogen levels and serve as a uterine relaxant, and fight infection, bacteria, and insects.
Source: James A. Duke, Ph.D., Herbs of the Bible: 2,000 Years of Plant Medicine Loveland, CO: Interweave Press, 1999)
Saturday, August 9, 2008
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Faith's Cabbage And Cheese
Cut up a whole head of cabbage and boil
Drain water
Add Velvetta cheese
Melt chesse in casserole with bread crumbs.
Drain water
Add Velvetta cheese
Melt chesse in casserole with bread crumbs.
HAM IN THE CAN By Jo Erickson
1-5# canned ham
1 cup maple syrup
1 cup Open Pit bbq sauce
With a bottle opener punch 4 holes in top of a canned ham. Bake one hour at 350* with all the natural juice in the can. Then drain off all the juices through the holes. Mix with the syrup and suce. Pour in through the holes in the can. Bake 1 hour longer. Open can, slice ham and serve.
Juices can be used over scalloped or mashed potaotes.
Great with cherry salad.
Easter dinner!
1 cup maple syrup
1 cup Open Pit bbq sauce
With a bottle opener punch 4 holes in top of a canned ham. Bake one hour at 350* with all the natural juice in the can. Then drain off all the juices through the holes. Mix with the syrup and suce. Pour in through the holes in the can. Bake 1 hour longer. Open can, slice ham and serve.
Juices can be used over scalloped or mashed potaotes.
Great with cherry salad.
Easter dinner!
HONEY
When looking for a healthy sweetener, honey is the best choice. One of the Bible's healing foods, honey, when eaten in its raw and unheated form, retains a storehouse of naturally occurring enzymes and bee pollen.
MIJO'S MEATLOAF By Pappa Mickey Strauss
2# hamburger
1 tsp onion salt, dehydrated onions or a finely diced onion
1 tsp celery salt or finely diced celery stalk (2 or 3)
1/8 tsp black pepper
1 & 1/2 c. bread crumbs (about 5 slices of whole wheat bread lightly toasted), moistened with 2 eggs
1/2 c. ketchup or 1/4 c. Worcestershire sauce(added to meatloaf mixture)
Combine ingredients in large mixing bowl. Roll and mix together (like a toss) until no bread shows through. Knock air out of the meat loaf by shaping on a cutting board (or wax paper) and dipping hands into cold water and smoothing over the top of loaf; repeat shape, turn meat dip hands and smooth meat in loaf shape.
Place loaf in a roaster or pan on a rack and fill with water almost topping meat loaf. Cook on top of stove, medium heat, covered for 1 hour and 15 minutes. This reduces cholesterol.
Pour off water and grease. Top off meatloaf with tomato sauce or plain if using a brown gravy. Great with mashed potaoes and green beans.
Another idea, pour a jar of Prego over your meatloaf (Vegetable chunks is a good one) and serve with spaghetti noodles, Italian green beans or Mexi-corn, or salad with green peppers slices and cucumbers.
1 tsp onion salt, dehydrated onions or a finely diced onion
1 tsp celery salt or finely diced celery stalk (2 or 3)
1/8 tsp black pepper
1 & 1/2 c. bread crumbs (about 5 slices of whole wheat bread lightly toasted), moistened with 2 eggs
1/2 c. ketchup or 1/4 c. Worcestershire sauce(added to meatloaf mixture)
Combine ingredients in large mixing bowl. Roll and mix together (like a toss) until no bread shows through. Knock air out of the meat loaf by shaping on a cutting board (or wax paper) and dipping hands into cold water and smoothing over the top of loaf; repeat shape, turn meat dip hands and smooth meat in loaf shape.
Place loaf in a roaster or pan on a rack and fill with water almost topping meat loaf. Cook on top of stove, medium heat, covered for 1 hour and 15 minutes. This reduces cholesterol.
Pour off water and grease. Top off meatloaf with tomato sauce or plain if using a brown gravy. Great with mashed potaoes and green beans.
Another idea, pour a jar of Prego over your meatloaf (Vegetable chunks is a good one) and serve with spaghetti noodles, Italian green beans or Mexi-corn, or salad with green peppers slices and cucumbers.
VEGETABLE SOUP 18 ~ 1 CUP SERVINGS
1 ~ 46 oz. can V8 juice
1 ~ 14.5 can diced tomatoes
6 med. stalks of celery (approx. 1 cup)
1/2 med. cabbage (approx. 6 cups)
1/2 med Vidalia onion
6 med. carrots
2 med. green peppers
1 envelope of Lipton Beefy Onion Soup Mix
1 ~ 14 oz. can of Swanson's Lower sodium Beef Broth
1 beef bouillon cube
1 tsp. garlic powder
1 tsp. black pepper
Chop and dice veggies. Add all ingredients into a
large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil and stir as needed. Cook on low heat for about 2 hours...or until all veggies are soft.
Other seasonings such as curry, parsley or any other spices or herbs to suit your taste.
1 ~ 14.5 can diced tomatoes
6 med. stalks of celery (approx. 1 cup)
1/2 med. cabbage (approx. 6 cups)
1/2 med Vidalia onion
6 med. carrots
2 med. green peppers
1 envelope of Lipton Beefy Onion Soup Mix
1 ~ 14 oz. can of Swanson's Lower sodium Beef Broth
1 beef bouillon cube
1 tsp. garlic powder
1 tsp. black pepper
Chop and dice veggies. Add all ingredients into a
large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil and stir as needed. Cook on low heat for about 2 hours...or until all veggies are soft.
Other seasonings such as curry, parsley or any other spices or herbs to suit your taste.
Snacks to GO!!!!
Take a page from a scouting manual and pack some trail mix. With six basic ingredients, you'll have an easy, portable snack in no time:
1 cup pecans
1 cup cashews
1 cup raisins
1 cup dried fruits
1 cup of coconut1
cup of carob chips (optional)
Mix together. Separate into smaller serving-size bags to grab and go. It's that simple!
1 cup pecans
1 cup cashews
1 cup raisins
1 cup dried fruits
1 cup of coconut1
cup of carob chips (optional)
Mix together. Separate into smaller serving-size bags to grab and go. It's that simple!
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