Blue Cheese Dressing

1 pkg. (8 oz.) cream cheese, softened
2 cups mayonnaise
2 tsp. onion, finely grated
1 pkg. (3 oz.) roquefort cheese, crumbled
1/8 tsp. garlic powder
(Milk for dressing)

Using an electric mixer, combine cream cheese and mayonnaise, beating until creamy. Add onion and garlic powder, mixing well. Fold in roquefort cheese.

For Salad Dressing, add a little milk at a time until mixture reaches a pourable consistency. Don't over add milk. If the mixture thickens after refrigeration, add a little more milk mixing well after adding.

You may think I'm crazy but this mixture is wonderful over lime jello with pineapple.

Pasta Bake

The idea for this came from a recipe for a casserole that required ingredients that I simply didn't have in my kitchen so I just changed it up a bit.  These changes gave me the dish above and it is so delicious.  You can make your own changes by doing exactly what I did.  I decided to Think With My Taste Buds.

View the full recipe by going to Martha's Recipe Cabinet

Kathryn's Cottage Dressings & Sauces

Last week I went to the Southern Woman's Show here in Charlotte, NC.  Loads of fun!  Loads of ideas! And Loads of new foods!  One of the booths that I stopped by was Kathryn's Cottage.  Kathryn makes dressing, sauces and even aprons.  I didn't see the aprons but that was probably due to my having spotted one of my favorite dishes - chicken salad.  She makes it using fresh, not canned, chicken and believe me, I could have spent the whole day standing there just "sampling" her chicken salad.  Then I spotted the Olive and Cream Cheese Spread.  OH MY!  One dip into that and I was hooked.  I make what I call Georgia Caviar, which is made from cream cheese and finely chopped black olives.  This is made with green olives and it's wonderful!  Plus, all of her products are made with no preservatives.  Check out Kathryn's products and their availability by going to her website Kathryns Cottage Kitchen

Apple Pie Cake

Just in time for Apple Season!  This pie/cake is actually made with a cake mix and comes out giving you the best of both.  It's so simple to make and so, so good.  

Changes - change the cake mix to carrot or spice cake.  Change the fruit to pears.  This is delicious served with a scope of ice cream drizzled with caramel.

View the full recipe by going to Martha's Recipe Cabinet

Old-Fashioned Pot Roast

What happened to the good ol' Sunday Pot Roast Dinner.  I seldom hear about anyone cooking one.  I want to bring this simple and delicious meal back.  Here is my version.

1 boneless beef chuck roast (2-3 lb)
6 Tbsp flour (about)
6 Tbsp cooking oil (about)
1 can hot water
1 can (14.5 oz.) beef broth
1 large onion, quartered
1 celery rib, cut into pieces
salt & pepper to taste
3-4 carrots, cut into 2" pieces

Turn electric frying pan to high. Using 1/2 of the flour on each side, coat the roast well.  Add about 1/2 of the cooking oil to the frying pan and brown one side of the roast.  As you turn, add the other half and brown the other side.  Add water, broth, onion, celery, salt & pepper.  Bring to a boil.  Reduce heat to simmer.  Cover and cook about an hour.  Add carrots and cook another hour.

Other than a salad, slaw or something else green and your bread, this method gives you a meal in one pan.  I do add potatoes to mine after the carrots are about halfway done.  Great, simple meal!

Beef Chowder

Winter is coming soon and what is better on a cold day than a bowl of hot soup.  My Beef Chowder is simple to make and the flavor is wonderful!

Changes - try this with chicken or pork.  Serve as a meal or as a side dish.  This is so simple and so easy that it's one you won't want to miss trying.

View the full recipe by going to Martha's Recipe Cabinet

Cookie Cheese Bars

1 tube (18 oz.) refrigerated cookie dough
1 pkg. (8 oz.) cream cheese softened
1/2 cup sugar
1 egg
1/2 cup chopped nuts

Preheat oven to 350 degrees. Cut the cookie dough in half. Spray a 9" square baking pan with non-stick spray. Press half of the cookie dough evenly into the bottom of the pan. In a mixing bowl, beat cream cheese, sugar and egg until creamy. Spread over the crust. Sprinkle with nuts. Crumble the other half of the dough over mixture. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool and cut into bars. Refrigerate leftovers.

Changes - the flavor will change with the flavor of the cookie dough... sugar, chocolate, chocolate chips, peanut butter, etc. If you use peanut butter you might want to try chopped peanuts. You can also use my favorite - coconut instead of nuts.

Italian Sausage Roll

This one is fun to play with. Add very well squeezed spinach to meat mixture. Use different flavors of cheese such as sharpe or blended cheeses. Use Pizza or Spaghetti sauce in place of the Alfredo. You can also use a tube of thin crust pizza dough in place of the crescents.

View the recipe by going to Martha's Recipe Cabinet

Puffy Potatoes

2 2/3 cups instant mashed potatoes
2 eggs, beaten well
1 cup shredded cheese
1 can (3 oz.) French fried onion rings

Preheat oven to 325 degrees. Prepare mashed potatoes according to the package. Add eggs and cheese. Blend well. Spoon into muffin tins (6 count) sprayed with non-stick spray. Top with crushed onion rings. Bake for 20 minutes.

Changes - use different flavors of cheese and different flavors of instant potatoes. Top with cooked crumbled bacon. Serve with sour cream. These are simple and really good.

Strawberry Banana Smoothy

2 bananas, peeled and sliced
1 pt. fresh strawberries, cut into quarters
1 container (8 oz.) strawberry yogurt
1/2 cup orange juice

Place all ingredients in a blend and process until smooth.

Changes - Use 1 apple with peel instead of banana or use 1/2 pt. of raspberries or blueberries instead of strawberries.

Coconut Cream Cheese Cookies

These 4 ingredient cookies are made with a coconut cake mix.  They are kid friendly and you can change the flavor imply by changing the cake mix flavor.  You can use spice cake and raisins, chocolate cake mix with coconut or mix in chocolate chips.  While making these I added about 1/4 cup finely chopped pecans to the last half of the dough to add an extra taste and texture.  It turned out to be a wonderful addition.  Find the full recipe by going to Martha's Recipe Cabinet.

Pepper Cheese Burger

1/4 cup diced roasted red peppers
1/3 cup finely cubed provolone cheese
1/4 cup finely chopped onions
1 lb. lean ground beef
Salt and pepper to taste

Combine peppers, cheese, onion, salt and pepper. Add beef and mix well. Shape into 4 patties. Cook covered for 5 minutes on each side or until no longer pink.

Changes - change the flavor of the cheese. Use fresh red or green peppers, mix with onions and saute before adding to cheese.

Product Recommendation

From time to time I will try a product and write a review, but only at the request of the manufacturer.  Today I'm promoting a product without the request of the maker.  It's called Great Value All Purpose Cleaner with Bleach and I've found it to be the best tub and tile cleaner I've EVER used.  And it requires NO work! 

Like most of us, I have tile on the walls of my tub/shower.  For years I've sprayed sprays, shook out powders and covered the surfaces with foam only to take a brush and scrub my arm off trying to clean and keep my tiles and grout clean.  One day I bought Walmart's brand of all purpose cleaner and decided to try something different.  As soon as I stepped out of the shower I sprayed the walls with Great.  I did this every day for a week and noticed at the end of the week that I didn't have to touch my tub and tiles.  Actually, I haven't touched them for about 4 months.  It stays clean! 

So, I'm promoting a product that not only works but it's also CHEAP.  It's under $2.00 for a 32 oz. bottle.  Just spray the walls down every day when you get out of the shower and never scrub again.

Cancer Fighting Foods According to Web MD Part 4 (complete)

A Berry Medley With a Punch

Strawberries and raspberries have a phytochemical called ellagic acid. This powerful antioxidant may actually fight cancer in several ways at once, including deactivating certain cancer causing substances and slowing the growth of cancer cells.

Blueberries for Health

The potent antioxidents in blueberries may have wide value in supporting our health, starting with cancer. Antioxidants fight cancer by ridding the body of free radicals before they can do their damage to cells. Try topping oatmeal, cold cereal, yogurt, even salad with blueberries to boost your intake of these healthful berries.

Pass on the Sugar

Sugar may not cause cancer directly. But it may displace other nutrient-rich foods that help protect against cancer. And it increases calorie counts, which contributes to overweight and obesity. Excess weight can be a cancer risk. Fruit offers a sweet alternative in a vitamin-rich package.

Don't Rely on Supplements

Vitamins may help protect against cancer. But that's when you get them naturally from food. Both the American Cancer Society and the American Institute for Cancer Research emphasize that getting cancer-fighting nutrients from foods like nuts, fruits, and green leafy vegetables is vastly superior to getting them from supplements. Eating a healthy diet is best.

Cancer Fighting Foods According to Web MD Part 3

The Mighty Bean

Beans are so good for you, it's no surprise they may help fight cancer, too.  They contain several potent phytochemicals that may protect the body's cells against damage that can lead to cancer. In the lab these substances slowed tumor growth and prevented tumors from releasing substances that damage nearby cells.

The Cabbage Family vs. Cancer

Cruciferous vegetables include broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale. These members of the cabbage family make an excellent stir fry and can really liven up a salad. But most importantly, components in these vegetables may help your body defend against cancers such as colon, breast, lung, and cervix

Dark Green Leafy Vegetables

Dark green leafy vegetables such as mustard greens, lettuce, kale, chicory, spinach, and chard have an abundance of fiber, folate, and carotenoids. These nutrients may help protect against cancer of the mouth, larynx, pancreas, lung, skin, and stomach.

Protection From an Exotic Spice

Curcumin is the main ingredient in the Indian spice turmeric and a potential cancer fighter. Lab studies show it can suppress the transformation, proliferation, and invasion of cancerous cells for a wide array of cancers.

Cooking Methods Matter

How you cook meat can make a difference in how big a cancer risk it poses. Frying, grilling, and broiling meats at very high temperatures causes chemicals to form that may increase cancer risk. Other cooking methods such as stewing, braising, or steaming appear to produce fewer of those chemicals. And when you do stew the meat, remember to add plenty of healthy, protective vegetables.

Cancer Fighting Foods According to Web MD Part 2

Cancer-Fighting Tomatoes

Whether it's the lycopene -- the pigment that gives tomatoes their red color -- or something else isn't clear. But some studies have linked eating tomatoes to reduced risk of several types of cancer, including prostate cancer. Studies also suggest that processed tomato products such as juice, sauce, or paste increase the cancer-fighting potential.

Tea's Anticancer Potential

Even though the evidence is still spotty, tea, especially green tea, may be a strong cancer fighter. In laboratory studies, green tea has slowed or prevented the development of cancer in colon, liver, breast, and prostate cells. It also had a similar effect in lung tissue and skin. And in some longer term studies, tea was associated with lower risks for bladder, stomach, and pancreatic cancers.

Grapes and Cancer

Grapes and grape juice, especially purple and red grapes, contain resveratrol. Resveratrol has strong antioxidant and anti-inflammatory properties. In laboratory studies, it has prevented the kind of damage that can trigger the cancer process in cells. There is not enough evidence to say that eating grapes or drinking grape juice or wine can prevent or treat cancer.

Limit Alcohol to Lower Cancer Risk

Cancers of the mouth, throat, larynx, esophagus, liver, and breast are all linked with drinking alcohol. Alcohol may also raise the risk for cancer of the colon and rectum. The American Cancer Society says that even the suggested daily limit of 2 drinks for men and 1 for women elevates the risk. Women at higher risk for breast cancer may want to talk with a doctor about what amount of alcohol, if any, is safe based on their personal risk factors.

Water and Other Fluids Can Protect

Water not only quenches your thirst, but it may protect you against bladder cancer. The lower risk comes from water diluting concentrations of potential cancer-causing agents in the bladder. Also, drinking more fluids causes you to urinate more frequently. That lessens the amount of time those agents stay in contact with the bladder lining.

Cancer Fighting Foods According to Web MD Part 1

Fighting Cancer by the Plateful

No single food can reduce your risk of cancer, but the right combination of foods may help make a difference. At mealtimes, strike a balance of at least 2/3 plant-based foods and no more than 1/3 animal protein. This "New American Plate" is an important cancer fighting tool, according to the American Institute for Cancer Research. Check out better and worse choices for your plate.

Fighting Cancer With Color

Fruits and vegetables are rich in cancer-fighting nutrients - and the more color, the more nutrients they contain. These foods can help lower your risk in a second way, too, when they help you reach and maintain a healthy body weight. Carrying extra pounds increases the risk for multiple cancers, including colon, esophagus, and kidney cancers. Aim for at least five servings a day, prepared in a healthy way.

The Cancer-Fighting Breakfast

Folate is an important B vitamin that may help protect against cancers of the colon, rectum, and breast.  You can find it in abundance on the breakfast table. Fortified breakfast cereals and whole wheat products are good sources of folate. So are orange juice, melons, and strawberries.

More Folate-Rich Foods

Other good sources of folate are asparagus and eggs. You can also find it in chicken liver, beans, sunflower seeds, and leafy green vegetables like spinach or romaine lettuce. According to the ACS, the best way to get folate is not from a pill, but by eating enough fruits, vegetables, and enriched grain products.

Pass Up the Deli Counter

An occasional Reuben sandwich or hot dog at the ballpark probably isn't going to hurt you. But cutting back on processed meats like bologna, ham, and hot dogs may help lower your risk of colorectal and stomach cancers. Also, eating meats that have been preserved by smoking or with salt raises your exposure to agents that can potentially cause cancer.

Orange Balls

2 cups vanilla wafer cookie crumbs (divide 1 1/2 cups & 1/2 cup)
1 can (6 oz.) frozen orange juice, thawed
1 stick butter, softened
1 box (16 oz.) powdered sugar

Combine 1 1/2 cups crumbs orange juice concentrate, butter and powdered sugar. Shape into small balls. Roll in reserved cookie crumbs. Put on wax paper. Refrigerate 3-4 hours in a sealed container or freeze for later use.

Changes - change juice flavor (lime, lemon, etc.) Change crumbs (graham, shortbread, etc.) Make sure crumbs are finely ground. This can be done by putting them into a food processor. Instead of rolling in crumbs try rolling in finely chopped nuts.

Cauliflower Casserole

1 pkg (16 oz.) frozen cauliflower, cooked and drained
1 can (10 oz.) cream of celery soup
1/4 cup milk
1 cup shredded cheese

Preheat oven to 350 degrees. Place cauliflower in a 2 qt. baking dish sprayed with non-stick spray. In a saucepan, combine soup, milk and cheese and heat on med. until cheese melts. Pour over cauliflower. Bake 15 minutes.

Changes - Try using a combination of half cauliflower, half broccoli. You can still use the celery soup or change it to cream of broccoli. Also try different types of cheese. This makes a really good veggie dish to go with any meal.

Smothered Cube Steak

4 large cube steaks
1 can (10 oz.) cream of mushroom soup
1 pkg dry onion soup mix
2/3 cups milk
2 Tbl. oil

Preheat oven to 325 degrees. Heat oil in a frying pan on med high heat. Brown cube steaks on both sides. Place steaks into a 9 x 13" baking dish sprayed with non-stick spray. In a saucepan mix soup, dry onion soup and milk. Heat until well mixed. Pour over steaks. Cover with foil and bake for 1 hour. Serves 4.

This dish is juicy and tender. It's great served over rice or with mashed potatoes. Don't add salt until you've tasted the dish. The onion soup mix usually has enough salt without adding more. The only changes I can suggest is to add slices of bell peppers and maybe a tsp. of minced garlic. This is a really tasty but simple dish.

Chocolate Peanut Butter Crispy Squares

1 pkg (12 oz.) chocolate chips
2/3 cup peanut butter
4 cups crispy rice cereal
1/2 cup peanuts chopped

In a double boiler melt chips. Stir in peanut butter, cereal and peanuts. Press into a 9 x 9" pan. Cool and cut into bars.

Changes - use white chocolate or butterscotch chips. Use pecans or mixed nuts chopped.

White Chocolate Noodles

2 cups white chocolate chips
2 1/4 cups chow mein noodles
1/2 cup chopped walnuts
1/4 cup flaked coconut

Melt chips in a double boiler. Add noodles, walnuts and coconut. Drop by tablespoons full onto waxed paper.

Changes - Use butterscotch or milk chocolate instead of white chocolate chips. Use peanuts or pecans instead of walnuts. A great combination is white chocolate chips and salted mixed nuts slightly chopped. The sweet from the white chocolate and the salt from the nuts are wonderful together.

Imitation Crab in Cream Sauce

1 lb. imitation crab
1/4 cup (1/2 stick) butter
1 green onion, thinly sliced
1/4 tsp. salt
1/4 cup dry white wine or chicken broth
2 tsp. cornstarch
1/2 cu whipping (heavy) cream
1/2 cup finely shredded Swiss cheese

Break imitation crab up into chunks. Melt butter in a large skillet over medium-high heat. cook the onions in the butter, stirring occasionally until tender. Stir in imitation crab and salt. Cook 3-4 minutes, stirring frequently until imitation crab is hot. Mix wine or broth with cornstarch. Stir into crab mixture. Heat to a boil, stirring constantly. Boil 1 minute. Reduce heat to medium. Stir in whipping cream. Heat 1-2 minutes or until hot. Remove from heat and stir in cheese until melted. Serves 6.

This can also be done with shrimp or scallops. It has a creamy, rich taste and is great over noodles or rice.

Peach Mousse

2 cans (15 oz.) sliced peaches with juice
2 pkg. (3 oz. each) peach gelatin
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) whipped topping

Drain peaches and reserve juice. Pour the juice into a measuring cup and add enough water to equal 3/4 cup0. Heat juice to a boil. Add gelatin. Mix well and cool. Place the peaches and cream cheese into a blender and blend until smooth. Pour into a large bowl and fold in cooled but not congealed gelatin mixture and whipped topping. Mix until smooth. Pour into individual dessert dishes. Cover with plastic wrap and cool.

Try this with other canned fruit and gelatin flavors. You can also sprinkle the top with crushed vanilla wafers before serving for a touch of crunch.

Oatmeal White Chocolate Chip Cookies

These cookies are made using a spice cake mix.  Of course you can change the cake mix.  Carrot cake mix would be good.  You can use chocolate chips, use pecans and change from raisins to cranberries.  Be creative!
View the full recipe by going to Martha's Recipe Cabinet.

Flaxseed Benefits

This is an article I received from a friend and wanted to share.

 

By Madeline Vann, MPH

Medically reviewed by Lindsey Marcellin, MD, MPH

Flaxseeds are smaller than peppercorns, but can add tremendous benefits to your digestive health if you include them in your diet. Flaxseed benefits are numerous — almost as numerous as the variety of ways you can include ground flaxseed and flaxseed oil in your diet.
Flaxseed benefits include:

• They are an excellent source of omega-3 fatty acids.
• They contain soluble fiber. This is the type of fiber that helps your digestive processes along.
• They contain lignans, a beneficial type of plant-derived substance.
• The oils they contain contribute to digestive regularity by lubricating your system.

Flaxseeds, which come from the flax plant, are also a rich source of vitamins and minerals, which make them a great addition to your diet.

“You want things in your diet that are multi-functional in that they have micronutrients in them like vitamins and minerals, and also help with digestion and fiber,” explains registered dietitian Sheah L. Rarback, MS, director of nutrition at the Mailman Center for Child Development at the University of Miami Miller School of Medicine in Florida. “Omega-3s are an added benefit. Omega-3s are anti-inflammatory. Inflammation is probably the cause of most of our problems and chronic conditions.”

Including Flaxseeds in Your Diet
 
Flaxseeds are available in several forms:

• Ground flaxseed meal
• Whole flaxseeds
• Flaxseed oil 

• Ground flaxseed meal
• Whole flaxseeds

Any of these forms can be included in your diet. But there are some important facts to know about how they are best used in your diet:

• Do not use them whole. “It’s very important to eat ground flaxseeds and not whole flaxseeds,” says Rarback. If you try to eat them whole, they will simply pass through your system without being digested. When they are ground, however, they are a “good source of soluble fiber, which helps with elimination.” A basic coffee grinder can be used to grind a few tablespoons of whole flaxseed whenever you need it.
• Refrigerate flaxseed oil and ground flaxseed meal. Like any oil, products containing flaxseed oil can become rancid (spoiled) over time. Keeping these foods refrigerated preserves them longer. You’ll know when flaxseed products start to go bad by the smell, says Rarback. And while flaxseed oil is a rich source of omega-3 fatty acids, it does not contain any fiber — so if digestive benefits are your primary concern, go for ground flaxseeds instead.

Here are some ideas for including flaxseeds in your diet:

• Add ground flaxseed to cereal, hot or cold.
• Stir ground flaxseed into some juice.
• Sprinkle ground flaxseed onto salad.
• Include flaxseed oil in your salad dressing mix.
• Use flaxseed meal in your baking or even as an addition to meatloaf or other similar dishes.

There is no recommendation for how much flaxseed you should include in your diet, although there are recommendations for dietary fiber and for omega-3 fatty acids.

If you have not previously had much fiber in your diet and you start to increase your consumption of it, go slowly. Make sure you drink a lot of water as you add flaxseeds or other sources of fiber. Water is necessary for fiber to work at its best.

Rarback acknowledges that many people are worried about fat content and may turn away from flaxseeds because they also contain fats. However, she says, the fats and oils in omega-3s are healthy and are in such small quantities that they will not interfere with your low-fat diet plans. “The majority of the fats in diets come from fried foods, processed foods, fatty animal products, meats — it’s really not coming from adding flax,” she says.

And not only are these other foods high in unhealthy fats, but they do not make positive contributions to your digestive process, as flaxseeds do.

Passion Fruit

Passion fruit is an egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a brittle, wrinkled purple-brown rind enclosing flesh-covered seeds, something like a pomegranate (granadilla means "little pomegranate" in Spanish). The seeds are edible so you can eat the orange pulp straight from the shell. Passion fruit is more commonly sieved and its highly aromatic pulp and juice are used as a flavoring for beverages and sauces. The pulp has an intense aromatic flavor, while the texture is jelly-like and watery. The flavor is likened to guava.

Passion fruit is a good source of vitamins A and C, as well as potassium and iron. One passion fruit has only 16 calories. When eaten with the seeds, a serving is an excellent source of fiber.

Passion Fruit is generally eaten fresh but may be cooked for use in sauces and fillings.

Begin by cutting the fruit in half and scooping out the fleshy pulp with a spoon. Spoon the pulp over ice cream or other soft fruits. The pulp makes a delicious jam or jelly and the seeds add a unique crunchy texture.
To remove seeds: Strain in a non-aluminum sieve, or use cheesecloth, squeezing to extract the juice.

• Top chicken, fish, or pork with a spoonful of passion fruit for a change.
   
• Add passion fruit to mixed green salads or fruit salads for a new taste.
   
• Spoon this fruit over low-fat yogurt to make a colorful treat.

Stringy Sweet Potatoes

     Some varieties of Sweet Potato have a naturally smoother texture, but maturity and growing conditions can have a large effect on stringiness.

     Extreme stringiness is caused by high fertility. The edible portion of the sweet potato plant is a storage root. Luxurious growing conditions cause vigorous vine growth and result in poorly-developed stringy roots. Too much rain, or poorly drained soil also produce stringy sweetpotatoes.

     Look for shorter, plump sweetpotatoes rather than longer narrow ones - long and narrow will be stringy. Also, choose smaller rather than large ones.

• The Beauregard, an early variety is very smooth textured and generally free of strings - it should be your first choice.
• Georgia Jet, or just Jet is generally soft fleshed.
• Jewel variety is in between.
• Yellow Jersey is more fibrous.

Don't microwave sweet potatoes - it makes them more stringy.

Breads and High Altitudes

High altitude adjustments:
• Baking yeast bread at high altitudes actually presents very few problems; however, a few factors must be considered. The following adjustments may help convert a regular recipe into suited for high altitudes.

• Decrease yeast by 1/2 teaspoon for every tablespoon of yeast in the recipe (1 foil package = 2 1/2 teaspoons).

• Decrease sugar by 1 teaspoon for every tablespoon of sugar in the recipe.

• Dough tends to rise faster in higher altitudes; the higher the altitude, the shorter the time required for the dough to double in size. Decrease total time for rising by 30 to 45 minutes for a 2 loaf recipe if no other adjustment has been made.

• Flours have a tendency to absorb more liquid in high, dry climates such as Colorado. It is best to judge by the look and reaction of the dough rather than the amount of flour used. Changes in the humidity and weather conditions can cause a fluctuation in how your dough responds.

Canned Food, Shelf Life

One of the most frequently asked questions about canned food is its shelf life and "use-by" dates. The codes that are stamped on canned food are manufacturers' codes that usually designate the date the product was packaged. The codes vary from manufacturer to manufacturer and usually include coding for time and place of canning. Most manufacturers offer a toll-free number to call for questions about canned food expiration dates. For a sampling of how to read product codes, See Below.

Remember, the code stamped on the can is when it was packaged. The general rule of thumb is that canned food has a shelf life of at least two years from the date of purchase. It is recommended that all canned food be stored in moderate temperatures (75° F and below).

Many canned products now have a "for best quality use by" date stamped on the top or bottom of the can. "Expiration" dates are rarely found on canned food.

Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture. Canning is a high-heat process that renders the food commercially sterile. Food safety is not an issue in products kept on the shelf or in the pantry for long periods of time. In fact, canned food has an almost indefinite shelf life at moderate temperatures (75° F and below). Canned food as old as 100 years has been found in sunken ships and it is still microbiologically safe! We don't recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, it is edible.

In a well-run supermarket, foods on the shelf will be rotated on a regular basis, so there is continuous turnover.  Each canned food manufacturer has a unique coding system. Some manufacturers list day, month and year of production, while other companies reference only the year. These codes are usually imprinted on the top or bottom of the can. Other numbers may appear and reference the specific plant manufacturing or product information and are not useful to consumers. Below is a sampling of how some manufacturers code their products so consumers know when the product was packaged. If you have specific questions about a company's product, contact a customer service representative at the phone number listed.

Note: For month coding, if a number is used, numbers 1 through 9 represent January through September, and letters O for October, N for November and D for December. If letters are used, A=Jan. and L=Dec., unless otherwise noted.

Note: For year coding, 8=1998; 9=1999; 0=2000; 1=2001; 2=2002, etc.


Bush Brothers & Company (voice: 865/509-2361)
Four digits
Position 1: Month
Position 2 and 3: Day
Position 4: Year
• Example: 2061 (February 6, 2001)

Chiquita Processed Foods (voice: 800/872-1110)
Ten digits (only 6-8 are pertinent to consumers)
Position 6: Year (A=1999, B=2000, C=2001, etc.)
Position 7 and 8: Julian Date
• Example: A195 (July 14, 1999- July 14 is the 195th day of the year)

Del Monte Foods (voice: 800/543-3090)
First line, four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
• Example: 9045 (February 14, 1999)


Faribault FoodsConsumers can send inquiries and product coding numbers via an online contact form, and a company representative will help them understand the coding. www.faribaultfoods.com


Furman Foods (voice: 877/877-6032)
Second line, first four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
• Example: 9045 (February 14, 1999)


Hirzel Canning (voice: 800/837-1631)
First line, four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
• Example: 0195 (July 14, 2000- July 14th is the 195th day of the year)


Hormel Foods Corporation (voice: 800/523-4635)
Five digits on the top line
Position 1-4: Information about plant and manufacturing
Position 5: Year
• Example: XXXX0 (2000)


Lakeside Foods (voice: 920/684-3356)
Second line, second through fifth digits
Position 2: Month (Jan=1, Sept.=9, Oct.=A, Nov.=B, Dec.=C)
Position 3 and 4: Date
Position 5: Year
• Example: 4A198 (October 19, 1998)


Maple Leaf Consumer Foods (voice: 800/268-3708)
Top of can, grouping of last four digits
Position 1: Year
Position 2,3, and 4: Julian Date
• Example: 9130 (May 9, 1999)


Mid-Atlantic Foods (voice: 410/957-4100)
Second through fourth digits
Position 2: Month (letter)
Position 3: Date (A=1, Z=26)
Position 4: Year
• Example: MDE0 (April 5, 2000)


Pillsbury/Green Giant and Progresso (voice: 800/998-9996)
Five digits
Position 1: Month (letter)
Position 2: Year
Position 3: Plant information
Position 4 and 5: Date
• Example: G8A08 (July 8, 1998)


Seneca Foods (voice: 315/926-6710)
Two digits on the first line
Position 1: Month (letter)
Position 2: Year
• Example: L1 (December 2001)


Stagg Chili (voice: 800/611-9778)
Second through sixth digits
Position 2 and 3: Month
Position 4 and 5: Day
Position 6: Year
• Example: S02050 (February 5, 2000)

Stir, Laugh, Repeat Review - Joyce White

Review by Joyce White

Stir, Laugh & Repeat

 

Like many noncooks, I have a distinct yearning for the taste of yester-year. Martha has compiled a cookery book of recipes that appeal to our palette as well as our memories. I hate recipes where I have to know what is what and where to find it and which wine to serve with it. All of Martha’s recipes are simple and the ingredients easy to find. I wish I had read this book when I was young. I got married at 18 and didn’t know how to boil eggs. Now I’m 63, I don’t boil eggs because I go to McDonald’s just to get out of the house. I do love deviled eggs but hate peeling them. I wasted so many eggs trying to get a pretty little container for my fillings. Thanks to Martha’s tips after each recipe, I now know, “While the egg is still hot, place a paper towel on the counter and with the palm of your hand roll the egg around until most of the shell is cracked. It peels in a snap.” Another fact I learned was “When a recipe calls for a baking dish, it’s referring to glass not metal.  When it calls for a baking pan, it’s referring to metal.

 

Some of my favorite recipes brought back memories of my mom’s cooking.  My favorites were:

 

Breakfast bars

Potato soup

No bake cookies

Monkey bread

Cracker bars

 

One recipe I am going to try soon is her Meatloaf Muffins. Many of us have cut down a lot on meat products but still crave the taste and energy we get from meat. I think the following recipe is a great way to sneak a little meat into our diet.

 

Meatloaf Muffins

1 lb. extra lean ground beef (90-905% lean)

1 6-oz. pkg. stuffing mix

1 C. water

 

Preheat oven to 375 degrees. Mix meat, stuffing mix, and water blending well.  Press into 12 muffin cups lined with cupcake liners.  With a spoon make an indentation in the center of each. Spoon in flavors of your choice. Bake 30 minutes or until meatloaves are cooked thoroughly. Top with cheese and bake until cheese melts (optional).

 

Suggested flavors:

Garlic

BBQ

Onions

Peppers

Worcestershire

A-1

Salsa

 

I’m going to leave you with one last tip I really liked. “Bury avocados in flour to hasten their ripening.”  What a great tip! This is a five star book worth keeping handy in the kitchen.  My thanks to Martha A. Cheves for sharing her wit, her knowledge, and her expertise in concocting recipes we can all enjoy for years to come.  

This review was written by Joyce White, author and artist, at http://www.sculptingtheheart.com, where you can find her poetry, articles and meditation videos. Check out her books and ebooks, Sculpting the Heart: Surviving Depression with Art Therapy and Sculpting the Heart's Poetry while Conversing with the Masters (Picasso, Chagall, Van Gogh)

Onions and Tears

There are many methods recommended for cutting onions to avoid tears. Each method has its supporters. Try each of them, if one works for you, use it.

Methods:

• cut the root off last; • refrigerate before cutting; • peel them under cold water; • have a fan behind you or alongside to blow the vapors away; • place a piece of bread on the knife tip to absorb the fumes; • chew gum while peeling and slicing onions. • hold you breath and cut them as quick as you can • have someone else cut them for you!

Why we cry when cutting onions.
Onions produce the chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit (Imani et al, 2002).
The process goes as follows:

• Lachrymatory-factor synthase is released into the air when we cut an onion. • The synthase enzyme converts the sulfoxides (amino acids) of the onion into sulfenic acid. • The unstable sulfenic acid rearranges itself into syn-ropanethial-S-oxide. • Syn-propanethial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produces the tears!

Zucchini

Zucchini (courgette in French) are a variety of vegetable marrow, a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for squash that is firm and heavy for its size. Do not wash until ready to use.  Peeling is not necessary and the skin is thin and very fragile.

Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.
There is also a rare condition which can cause extreme bitterness in zucchini. A compound called Cucurbitacin E is found in wild species of squash, but is extremely rare in cultivated species. Very, very rarely a mutant plant or a chance cross with a wild species may result in cultivated plants with Cucurbitacin E. There will be an acrid smell when you cut the zucchini, and just touching the flesh to your tongue will have an extremely unpleasant bitter taste. Do Not Eat such zucchini. They may cause cramps, diarrhea and even collapse. If you know where the seeds came from, notify your local Agricultural Extension service.

Remember, this is not the normal bitterness which occurs occasionally with zucchini and related species. This is a very unpleasant and very bitter taste and is an extremely rare occurrence.

Cheezy Squash

8 med. yellow squash, sliced
1/2 bell pepper, chopped
1 small onion, chopped
1 cup shredded cheese

Preheat oven to 350 degrees. Cook squash, pepper and onion in a saucepan with just enough water to cover. Cook until the squash is tender, about 10 - 15 minutes. Drain well and mix in cheese. Pour into a 2 qt. baking pan sprayed with non-stick spray and bake 15 minutes.

Reminders

I want to remind everyone to stop by A Book and A Dish to see my latest reviews and the Author's recipes.  There are some really wonderful authors floating around our world and they can cook too!

Salads Made Perfect

During the summer I love a good salad and often make it my main dish or sometimes my complete meal. To do this I add my favorite meats.. chicken, pork, beef, seafood.  I toss in some cheese, veggies, fruit and nuts for an added crunch. And instead of bread or crackers I'll add croutons.  In short, I try to be creative with my salads by adding color and texture. 


Mrs. Cubbison's is running a contest for a chance to review their croutons, dressings and meat loaf mix.  Please feel free to visit this site and check out their products for yourself and hopefully give them a try.

Peanut Butter Toffee Cookies

As you can tell from the picture I used 4 different toppings.  I love my white chocolate so some had to be adorned with them.  Some I sprinkled with chocolate sprinkles, some with candy coated chocolate sprinkles and some with a mix of chopped peanuts and chocolate sprinkles.  These are really kid friendly cookies and with the holidays around the corner, they are perfect to add to your holiday trays and even to leave for Santa.  And don't forget the school parties.  Think how proud your kids will be when they brag to their friends that they made the cookies.  View the recipe by going to Martha's Recipe Cabinet.