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    May 22

    Part One:Organizing the KITCHEN

    Organize the KITCHEN: part one
     
    To begin organizing your kitchen, plan ahead. Schedule the hours needed to complete the job. Attack areas of greatest concern first, and be realistic about the amount of time you will need to complete each area. There is nothing more frustrating then getting yourself into a mess of sorting and purging, only to realize that you’ve no food in the house for dinner or it’s time to rush off to a meeting
     
    Consider your cooking habits, kitchen flow, and areas of convenience (zones). Do you need to have the glasses close to the sink or the refrigerator? Do you love to bake bread or preserve fruits or vegetables? Should the dishes be close to the eating area or near the dishwasher ?

    Sort, Then Purge


    Systematically remove everything from the drawers and cabinets,and wash the insides with warm soapy water.Rinse, let dry and replace cupboard and drawer liners. 

    Sort items into categories that make sense to you. Throw away broken or chipped items and objects that don’t have all their parts, like those plastic containers without lids. Give away duplicate utensils, excess glassware, bowls and platters that have never been used. In general, you want to place heavier items within easy reach. Those that are rarely usedbut have some heft to them should go toward the back of a midlevel shelf. 

     Store pots pans and cooking utensils near the stove, nesting the pots and pans together to conserve space.

     

    Things that work together should be stored together. It means pots, pans and utensils for stirring, flipping and scraping should be near the stove. Bowls, mixers, measuring cups/spoons and other baking paraphernalia should be in your baking zone. Seldom used items should go on top shelves or in awkward corners of cabinets. Appliances should find a storage space together or near the specific work area where they will be used. Put the coffeemaker near the sink, breakfast table, or entrance to the kitchen, and store sugar, creamer, filters and coffee close by .

     

     

    Alphabetize your spices and keep them near the stove on a spice rack or in a nearby cupboard on a revolving rack.

     

     

     

     

    Remove large and seldom-used items from countertops and store them in a cupboard. For appliances that you use often, consider adding an 'appliance barn,' which can store toasters, blenders, juicers and other appliances on the countertop without clutter.

     

     

     

     

    Store food items that you use on a daily basis in accessible spots, and store all like food items together - for example, tea and sugar.

     

     

     

     

    Put food that may become infested with insects into sturdy plastic containers and seal them.

     

     

     

     

    Use drawer dividers to organize utensils.

     

     

     

    The same system of purging and sorting works for your pantry and refrigerator. Sort out the food items that you know you will consume, and throw away food that is stale, old, or indecipherable. Create menus that use leftovers and canned or packaged goods that have been sitting in the pantry for decades. Get in the habit of reviewing the pantry and refrigerator at least once a week in order to determine your grocery list. 

     

    Part 2: Coming soon- Assign Everything a HOME

     

    Hope this Helps 

    KISSES  CQ

    6:04 PM | Add a comment | Read comments (14) | Permalink | Blog it | Food and drink
    May 09

    Potassium Info

     Answering your questions.......Published by: cherl : what can I eat that is really rich in potassium, and don't say banana's please  !

    HIGH POTASSIUM FOODS

    http://www.drugs.com/CG/HIGH_POTASSIUM_FOODS_LIST.html

    GENERAL INFORMATION:

    What is a high potassium (puh-tah-c-um) foods list?

    A high potassium foods list is a list of foods that have a lot of potassium. Potassium is a mineral that is found in most foods. You need to eat foods with potassium to keep your muscles, heart, nervous system, and digestive system healthy. Your body may lose potassium if you use diuretics (water pills) or other medicines. Kidney problems or other illnesses may cause you to have too much potassium.

     

    Care:

    • The foods below are divided into groups with small, medium, or large amounts of potassium. A dietitian (di-uh-tih-shun) or another caregiver will tell you how many milligrams (mg) of potassium to eat each day. A food is low in potassium if it has less than 150 mg in a serving. Medium potassium foods have 150 to 300 mg of potassium. And high potassium foods have more than 300 mg of potassium.

    • Choose foods from each group that add up to the amount of potassium suggested by your dietician. Eating the right amount is just as important as choosing the right foods. You do not need to measure meat, fish, poultry, fats, oil, breads or other grain products. This is because these foods have very little potassium.

    • Serving Sizes:

    • 1-1/2 cups (12 ounces) of liquid is the size of a soda pop can.

    • 1 cup (8 ounces) of food is the size of a large handful.

    • 1/2 cup (4 ounces) of food is about half of a large handful.

    • 2 tablespoons (Tbsp) is about the size of a large walnut.

    • 1 tablespoon (Tbsp) is about the size of the tip of your thumb (from the last crease).

    • 1 teaspoon (tsp) is about the size of the tip of your little finger (from the last crease).

    • DRINKS:

    • Low Potassium (less than 150 mg potassium):

      • 1 cup brewed tea

      • l cup cranberry juice cocktail

      • 2 teaspoons instant coffee powder

      • 1 cup liquid Kool Aid ™ (made from powder)

      • l cup lemonade

      • 1 cup pear or papaya nectar

    • Medium Potassium (150 to 300 mg potassium):

      • 1/2 cup apple juice

      • 3/4 cup brewed coffee

      • 1/2 cup grape juice

      • 1/2 cup grapefruit juice

      • 1/2 cup hot cocoa made with milk

      • 1/2 cup milk (all kinds)

      • 1/2 cup pineapple juice

    • High Potassium (more than 300 mg potassium):

      • 1 cup milk (all kinds)

      • 1/2 cup orange juice

      • 1/2 cup prune juice

      • 1/2 cup tomato juice

      • 3/4 cup vegetable juice

    • FRUIT (use fresh fruits unless dried fruits are listed):

    • Low Potassium (less than 150 mg potassium):

      • 1 small apple

      • 1/2 cup applesauce

      • 1/2 cup blueberries

      • 10 green, purple, or red grapes

      • 1/2 cup canned mandarin oranges

      • 1/2 cup pineapple

      • 1/2 cup raspberries

      • 1/2 cup strawberries

      • 1 tangerine

    • Medium Potassium (150 to 300 mg potassium):

      • 4 medium dates

      • 1/2 medium grapefruit

      • 1 medium kiwi fruit

      • 1 medium peach

      • 1 medium pear

      • 2 plums

    • High Potassium (more than 300 mg potassium):

      • 3 medium (fresh) or 7 halves of (dried) apricots

      • 1/2 of a banana

      • 1 cup cantaloupe cubes

      • 2 medium fresh or dried figs

      • 1 cup honeydew melon cubes

      • 1/2 of a nectarine

      • 1 orange

      • 1 papaya

      • 5 prunes

      • 1/3 cup raisins

      • 1 cup watermelon cubes

    VEGETABLES (list below means cooked vegetables unless raw or frozen vegetables are listed):
    • Low Potassium (less than 150 mg potassium):

      • 1/2 cup bean sprouts

      • 1/2 large bell pepper

      • 1/2 cup coleslaw

      • 1/2 medium raw cucumber

      • 1/2 cup green beans

      • 1/2 cup onions

      • 1/2 cup frozen peas

      • 2 small radishes

      • 1/2 cup summer squash

      • 1/2 cup diced turnip

    • Medium Potassium (150 to 300 mg potassium):

      • 1/2 cup asparagus

      • 1/2 cup beets

      • 2/3 cup broccoli

      • 1 cup raw cabbage

      • 2/3 cup carrots

      • 1 cup cauliflower

      • 1/2 cup celery

      • 1/2 cup corn kernels

      • 1/2 cup eggplant

      • 5 small raw mushrooms

      • 1/2 cup okra

      • 1/2 cup turnip or mustard greens

      • 1/2 cup zucchini squash

    • High Potassium (more than 300 mg potassium):

      • 1/2 large avocado

      • 1/2 cup cooked dried peas, beans, or lentils

      • 1/2 cup mashed potato or 1 small potato

      • 1/2 cup pumpkin

      • 1/2 cup spinach

      • 1/2 cup tomato juice or 1 medium tomato

      • 1/2 cup tomato sauce

      • 1/2 cup winter squash

      • 1 small sweet potato

      • DAIRY:
      • Low Potassium (less than 150 mg potassium):

        • 1 inch (2.54 cm) square of American, cheddar, Swiss, mozzarella, or other semi-hard cheeses

        • 1/4 cup cottage cheese

        • 1 tablespoon grated Parmesan cheese

        • 2 tablespoons sour cream

      • Medium Potassium (150 to 300 mg potassium):

        • 1/2 cup ice cream or ice milk

        • 1/2 cup ricotta cheese

      • High Potassium (more than 300 mg potassium):

        • 1 cup buttermilk

        • 1 cup milk (all kinds)

        • 1 cup yogurt (plain or fruit flavored)

        • OTHER:

        • Low Potassium (less than 150 mg potassium):

          • 5 medium black olives

          • 1 ounce semisweet chocolate

          • 9 or 10 small green olives

        • Medium Potassium (150 to 300 mg potassium):

          • 2 tablespoons cocoa powder

          • 1 ounce or 6 small pieces nuts

          • 2 tablespoons peanut butter

          • 25 small peanuts

        • High Potassium (more than 300 mg potassium):

          • 1/2 cup cooked beet greens

          • 1/2 cup bran cereal

          • 1/2 cup cooked chard

          • 1 ounce bitter chocolate

          • 1 tablespoon molasses

          • 1/4 cup sunflower seeds

          • 1/2 cup raw tofu

          1 tablespoon wheat bran or germ

          Hope this is helpful Cherl. and answers your questions......

          Kisses  CQ

        7:41 PM | Add a comment | Read comments (11) | Permalink | Blog it
        April 26

        I think I have been baffled !

        Do you know.... I am not sure... maybe ?
         
        Here's a funny one for you... my little girl keeps insisting I make a Chicken Combo Cake - I have no idea where she comes up with this stuff.  I asked her how it's made & she said "You get a strawberry or 'nilla cake mix and 'nilla pudding and put a can of chicken in."  Apparently, you are to frost it with a cream cheese frosting.  
         
        Published by: Karen  

        I think I have your answer.. Other wise.........I would love to have some help with this one.

         

        Drumstick cheese cake (not a chicken dish!)

         
        Yield: 25-30 Servings
        -Crust:
        2 c Wafer crumbs (any flavor)
        ½ c Chopped peanuts
        ⅓ c Melted margarine Filling:
        12 oz Cream cheese
        ½ c Sifted powdered sugar
        2 ts Vanilla
        ½ c Smooth peanut butter
        4 c Frozen whipped topping
        ¼ c Chocolate syrup
        ½ c Chopped peanuts
        Combine crust ingredients together. Press into a 9x13" pan. Refridgerate. Beat the cream cheese, powdered sugar, vanilla and peanut butter until smooth. Fold in the frozen whipped topping. Pour over the crust. Drizzle with chocolate syrup and top with peanuts. Freeze, keeps up to 6 weeks. Serves 25-30.
         
        Hope this is your answer oitherwise I will be hearing from you soon......
         
        See ya on the hot side of the grill
        KISSESCQ
        11:17 PM | Add a comment | Read comments (15) | Permalink | Blog it
        April 25

        Indian Menu ...by request

        SPICY INDIAN ORZO

        2 tablespoons vegetable oil
        1 pound lean ground lamb
        2 tablespoons minced garlic
        2 tablespoons minced peeled fresh ginger
        1 jalapeño chili with seeds, chopped
        1 1/4 teaspoons ground cardamom
        1 1/2 teaspoon curry powder
        8 ounces orzo pasta
        2 cups canned beef broth
        1 cup chopped seeded ripe tomato
        1/2 cup chopped fresh cilantro

         

        Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5

        minutes. Using slotted spoon, transfer lamb to bowl.

        Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir to 1 minute. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return lamb to skillet and mix in. Season to taste with salt and pepper.

        Mound pilaf on large platter. Garnish with tomato and cilantro and serve.

        Serves 4.

        CORIANDER AND CUMIN BROILED EGGPLANT

         

        1/2 large eggplant
        1/4 cup packed fresh cilantro sprigs
        2 tablespoons extra-virgin olive oil
        1 tablespoon fresh lemon juice
        1 teaspoon ground cumin
        1/2 teaspoon ground coriander seeds
        a pinch cinnamon

         

        Preheat broiler and lightly oil a baking pan.

        Cut eggplant into 1/4-inch-thick slices. Chop cilantro and in a bowl stir together with remaining ingredients and salt and pepper to taste. Brush cilantro mixture on both sides of eggplant slices and transfer to baking pan. Broil eggplant 5 to 6 inches from heat until golden and cooked through, about 10 minutes.

        Serves 2 as a side dish.

        Carrot Halwa

        Ingredients:
        1 lb.Carrots peeled and thinly grated and sauteed in ghee
        Half and Half 1 pint
        Sugar to taste sugar
        4 Cardamom pods ground
        Raisins handful
        Cashew nuts handful
        Ghee


        ghee :

        A clarified semifluid butter used especially in Indian cooking.

        Method:
        1.  Add a little ghee to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds.Remove the cashews and raisins and keep aside.
        2.  Add the carrots to the pan and saute the carrots. Add Half and Half, and heat for about an hour.  Add cardamom and starting with medium heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry.
        3.  Add sugar, mix, and continue to cook until the carrot halwa is semi dry.
        4.  Remove from stove and add cashews and raisins.

         

        Hope this helps you! let me know if you have any more questions

         

        SEE YA ON THE HOT SIDE OF THE GRILL....

        KISSESCQ


        3:00 PM | Add a comment | Read comments (3) | Permalink | Blog it

        Japanese...By request

        Japan Recipes
         

        MISO SOUP

         

        DASHI
        1 (2- to 3-inch piece) kombu (dried kelp)
        3 cups cold water
        1 (5-g) package katsuo bushi (dried bonito flakes; 1/2 cup)

        2 tablespoons shiro miso (white fermented-soybean paste)
        1/4 pound soft tofu, drained and cut into 1/2-inch cubes
        2 tablespoons thinly sliced scallion greens

        Special equipment: cheesecloth

         

        Make dashi:
        Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 2-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.

        Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

        Prepare soup:
        Stir together misto and 1/4 cup dashi in a bowl until smooth. Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu. Simmer 1minute and remove from heat. Immediately stir in miso mixture and and scallion greens and serve.

        Makes about 3 cups (serves 4)

         

        NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

         

        6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
        1/4 cup low-salt chicken broth
        3 tablespoons rice vinegar
        3 tablespoons soy sauce
        1 1/2 tablespoons sugar
        1 tablespoon oriental sesame oil
        1 tablespoon minced peeled fresh ginger
        1/2 teaspoon cayenne pepper 8 ounces linguine
        1 large orange bell pepper, cut into matchstick-size strips
        1/2 cup chopped green onions
        5 large lettuce leaves
        1/4 cup chopped fresh cilantro
        1/4 cup chopped salted peanuts

         

        Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.

        Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

        Makes 6 side-dish servings.

         

        Tempura


         

        Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
        • 1 egg, beaten
        • 1 cup COLD water
        • 2 tablespoons dry white wine
        • 1 cup flour
        Beat the egg and mix with water. Add flour and whisk quickly.

        Tentsuyu - tempura dip

        • 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes
        • 2 tablespoons mirin. You can replace this with 1 tablespoon sugar
        • 2 tablespoons sake or dry white wine
        • 1/4 cup soy sauce
        • ginger root to taste, freshly grated (optional)
        After you boil the dashi, turn off the heat and add the rest of the ingredients.

        Vegetables & Fish

        (ingredients and preparation suggestions)
        • Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
        • Onions, sliced
        • Green pepper, cut into rings or any way you want
        • Eggplant, thinly sliced
        • Broccoli, prepared as for a for salad
        • Green onions, (see mixed vegetable tempura -- kakiage)
        • Zucchini, thinly sliced
        • Mushrooms, halved, or whole if small
        • Green beans, halved lengthwise, or whole
        • Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
        • Butternut squash, bite-sized thin slices
        • Okra, halved lengthwise
        • Snow pea pods, whole
        • Cod, bite-sized
        • Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
        • Scallops, whole if small
        • Crab, break shell and expose meat before dipping in batter
        • Squid, sliced into rings or strips
        Dredge fish in flour before dipping in batter.

        Cooking time: 1 hour +

        Servings: 4

         

        Peanut cookies

         

        Ingredients:

        • 1 3/4 cups cake flour
        • 1 stick margarine
        • 1 cup brown sugar
        • 2 eggs
        • a dash of vanilla extract
        • 1/2 cup or more peanuts

         

        Directions

        Mix the margarine and brown sugar until fluffy then beat in the egg and vanilla. Mix the flour into the batter. Add peanuts and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Let them cool in a refrigerator for 20 min. Bake at 320F for 15 to 20 min.

        Chocolate chip cookies

        Ingredients:

        • 1 3/4 cups cake flour
        • 1/4 teaspoon baking soda
        • 1 stick margarine
        • 1/2 cup and one tablespoon brown sugar
        • 1 egg
        • a dash of vanilla extract
        • 1/4 teaspoon table salt
        • 1/2 cup or more chopped walnuts*
        • 1/2 cup or more chocolate chips*
        • 1/2 cup or more raisins*
        * Adjust the amount to taste

        Directions

        Mix the flour and baking soda by sifting (twice), then set the mixture aside. In a bowl, mix the margarine and brown sugar until fluffy, then beat in the egg and vanilla. Mix the flour and baking soda into the batter. Add the rest of the ingredients (walnuts, chocolate chips, and raisins) and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Bake at 320F for 15 to 20 min.

         

        Hope this helps you have a great Japaneses dinner.

        See you on the hot side of the grill.

        KISSES  CQ

         

        10:25 AM | Add a comment | Read comments (2) | Permalink | Blog it
        April 23

        I have been away, so sorry....

        I am back......
         
        Hello all. I have been away for a little bit. I am so sorry. Thanks to all who have come by to see me. I am now done school for the next five months and able to dedicate more time back to this page and give you the time you deserve.
         
        I have added many new additions to the NOT CULINARY BUT.... list. as when I was featured on MSN spaces. I had many people add me and I want to return the favour. I mean we are all in this together. So please check out these cool people and their cool spaces.
         
        Thanks to all who continue to visit my space, and  stop in to say HI !I love seeing new comments. I ahve more time to dedicate to you, so don't forget the CULINARY BAFFLERS, RECIPE REQUEST, I love questions, and new ideas or things YOU would like to see, need to find, or share YOUR awesome recipes with me.
         
        I am here for YOU ! so help make this space AMAZING !
         
        see ya on the hot side of the grill
        KISSES CQ
        9:07 AM | Add a comment | Read comments (6) | Permalink | Blog it
        April 09

        DREAM TEAM

        Who Knew.....
         
         
        Today I spent a short yet profound  period of time of time with 7 amazing kids  aged 7- 12 years who are in different stages of cancer, Some terminal. Who are aspiring Chefs. A 4th block student and the school I attend  worked VERY hard to make the DREAM TEAM (as they are called) dreams come true. They have met over many months and decided on a menu that they helped prepare. All based on the Shrek movie theme,the ENCHANTED FOREST menu. 
         
        Today, with the help of 5 other instructors, they learned how to cook that meal. The procedures in which to use to prepare the meal , the culinary terms and what they meant, and what the end product would look and taste like. The meal was prepared by several culinary students, for  their12 guests.Who constisted of school excutives, and DreamTEAM organizers.
         
        The kids were awarded Medals of CULINARY Excellence, by the Schools President,and had their picture taken with a Culinary Arts Program Director Head, and the 4the block student that helped make this all come true for them. 
         
        Throughout the day we had candid talks about new chemotherapy treatments, and hairloss, MRI's and hospitals and pain. Most of the kids ages are still in single numbers, but all seem  they are going on 40 soon.
         
        It was very difficult for me to not breakdown at the end of the night,hoping I would see ALL of them soon. After saying goodbye, and telling them how proud I was of them, and how much they rock. They left. 
        I lost it.   Seeing their amazing smiles, made me think of my children, my Grandmother, and Uncle who passed away. It made me think of the hundreads of peoples stories I have heard in the last few weeks, of their stories of losing someone, or SURVIVING cancer.This is and has been an amazing journey. They have forever effected me. 
         
        I love my new hairdo, or lack there of. . . It has has a profound effect on me, in ways I never knew. It has changed my life. 
         
        One of the Recipes the kids made tonight:
         
         Yorkshire Pudding

        INGREDIENTS:

        • 1 cup all-purpose flour
        • 1 cup whole milk
        • 2 eggs1/2 teaspoon salt
        • 3 tablespoons beef or bacon drippings

        DIRECTIONS:

        1. In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
        2. Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
        3. Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. bake 20 minutes.
        4. Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

        Enjoy and SMILES

        KISSES  CQ

        3:28 AM | Add a comment | Read comments (15) | Permalink | Blog it
        March 31

        Is it cold in here ? Oh, no, its me.

        A New DO For Spring
        After watching several others get there head shaved, I was a little worried. WHAT HAD I AGREED TO? It all worked its self out and my CHEER TEAM consisting of my husband, my daughter, my parents and sister were there, we were ready to go.
         
        I had sectioned my hair into 10-15 tiny pony tails to get the maxium amount from the hair. The hair dresser who volunteered her time to come down to the event stared to cut away at them. WOW. I could help smilling. I was so so PSYCHED. I was soon  holding a large ponytail of hair, which was once connected to my head. I had alot of hair.  After the MOCK fight, and me trying to reattach it, I have been given a new new do.
         
        I am so proud of everyone who donated to not only my cause but to the others brave enough to shed there locks. Some people just sat down to get a shed there locks for the cause. AWESOME JOB everyone. 
         
        I have many MANY people to thank, Kenneth, who didnt want to go it alone, so sat down in a chair and also lost his locks. (WHAT A SWEETIE), My family for being there, everyone who donated at my school, CARRIE, you helped me so much to pull this off. The NR radio, The Nugget paper. EVERYONE at my husbands work. You guys rock. 
         
        There is so much more I could say but I will only leave you with this:
             
         
           KISSES CQ
        7:56 AM | Add a comment | Read comments (12) | Permalink | Blog it
        March 30

        HAIR TYES TO GIVE AWAY

        HAIR TYES- FREE
         
         All my hair tyes, clips and hair what nots are up for grabs.  As too day is SHAVE DAY.... Nice do eh.... I am excited, nervous, scared, and so happy I can do this. I have been asked many questions, Told how brave I am. I just keep thinking of the people who Dont have a choice to be brave, that this is forced upon them. I have also realized that NO ONE is not a victim of CANCER- Everyone knows someone. SAD fact it seems.
         
        I will post pics before and after- and thanks to all of you that could help.
        I will have my own little cherring section, and they are also doing a write up in the School paper.It is nice to acknolage what I am doing, buti am REALLY glad I could do something .
         
        I will most likely cry, as I get shaved. BUT NOT FOR MY HAIR-
         For what it represents.I am dedicating my shave to my Gram and Uncle.  I will be thinking of my GRAM and Uncle Donny, Hoping that this will help to Stop some one elses Gram or Uncle to not be lost.
          
        Thanks to all for your recent support on the "WHATs YOUR STORY?"  Congrats to EZE for the WIN! EVERYONE is a winner in my books and I am just so happy to meet new people and make new freinds. 
         
        SO now on the the stuff you came for. 
         
        RAINBOW PUNCH  

        2 liters Ginger ale
        2 liters orange soda
        1/2 gal. 5-Alive juice
        1/2 gal. rainbow sherbet

        Combine Ginger Ale, orange soda, and 5-Alive juice in punch bowl. Float rainbow sherbet in punch (add ice if necessary). Can add vodka for adults if desired.

         RAINBOW FRUIT SALAD  

        1 can crushed pineapple
        1 (8 oz.) Cool Whip
        1 box instant lemon pie filling
        1 c. rainbow marshmallows
        1/2 c. chopped pecans
        1/2 c. coconut (optional)

        Stir all together. Chill 1/2 hour and serve.

             
         
        Hope you all have a GREAT DAY
         
        KISSES CQ
        8:00 AM | Add a comment | Read comments (8) | Permalink | Blog it
        March 25

        Welcome here, Please come back soon.

        Welcome to all of you that came here. I hope I can see all of you soon. I invite all of you back. for I am on this weeks list because of you. so please be a part of what you have helped create.
         
        It has never been about the win for me. and still is not. Getting a chance for all of you too see my site is awesome. and meeting new "freinds" is the part i like. i will be adding all my new vistors on to my "NOT CULINARY BUT... list, and hope you will all come back soon.
         
        Thanks to all the kind words I have recieved over trhe week. and the many people that took the time to write. I will be seeing you all again and now......
         
        Morrocan Spiced Coffee
         
               Categories: Beverages
              Yield: 6 servings

            3/4 c  Brown sugar, firmly packed
              3 x  Cinnamon sticks
              6 x  Cloves
              6 tb Coffee (NOT instant)
              6 x  Julienne slices orange zest

          In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon
          sticks, and cloves over moderately high heat until the mixture is hot, but
          do not let it boil.  Add the coffee, bring the mixture to a boil, and boil
          it, stirring occasionally, for 3 minutes.(I let the coffee to brew in the pot at a warm temputure for about 1/2 hour.)   Strain the coffee through a
          fine sieve and serve in sugar rimmed coffee cups, which is as simple as wetting the rim of the cup, turining upside down on a plate of sugar. Top the coffee   with whipped cream and with the orange zest. you may add an extra piece of cinnomen stick on the edge of the plate for that extra special touch.
         
        Sesame Twists
        1/2 cup (1 stick) unsalted butter, room temperature
        6 tablespoons margarine, room temperature
        1/4 cup vegetable oil
        2 tablespoons grated orange peel
        1 cup sugar
        1 large egg
        1/2 teaspoon vanilla extract
        4 cups all purpose flour
        2 teaspoons baking powder
        1/4 teaspoon baking soda
        1/4 cup orange juice

        1 egg, beaten to blend (glaze)
        Sesame seeds

        Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.

        Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

        Makes about 3 dozen.
        Bon Appétit
        December 1992


         Hope you all enjoy these recipes./ They were a big hit at school and I ended up making almost 10 liters of coffee for everyone to drink.
         
        KISSES  CQ
        7:50 AM | Add a comment | Read comments (11) | Permalink | Blog it
        March 18

        Thanks to you....

        Thanks to you...
         
         I recieved an email from an Editor at Msn: What's Your Story? , asking me to contact him for a description of my space so that I may be featured Starting Monday,on Msn Spaces: What's Your Story ?  . I am more than a little humble. There are some amazing space there. I owe it all to you. The readers. This space is what is because of you. THANKS . 
         
        I have been busy with school, and not able to dedicate as much time as I would like, But. You are still with me. Thanks.I have featured a few Fun Recipes, And I just want to remind all of you a few things about this space.
        I have a catagory Called Culinary Bafflers, I would love to have your Questions of food, Flopped recipes, or unknown ingredients, you name it. A question of food. I am your girl.  
         
        Also, I would love for all of you to say hi, once in a while and post a message... PLease.!!! Just so I still know you are all out there. I see hits from my fellow readers but no one stops to say hello. .
         
        I also have recipe requests, and Would love to beable to assist you all in any culinary problems. I don't think I know everything, nut being here to help you will be fun for both of us.
         
        See you on the hot side of the Grill
        KISSES  CQ
         
        HUMBLE PIE  

        Lord, grant me soft words so when I have to eat them it won't hurt so much to swallow.
         

        HUMBLE PIE        		  

        3 eggs
        1 stick butter, melted
        1 1/2 c. sugar
        2 tbsp. flour
        2 tbsp. vinegar
        1 tbsp. vanilla
        1 unbaked 9 inch pie shell

        Preheat oven to 300 degrees. In a medium bowl, combine eggs, butter, sugar, flour, vinegar and vanilla. Blend well. Pour mixture into pie shell. Bake for 45 minutes.

           
         
        8:15 PM | Add a comment | Read comments (47) | Permalink | Blog it
        March 16

        Finals, New Kitchens, Hot Tops and A Cold Lid

        Finals are coming, Finals are coming!!
         
        St.Patricks day is here tommorow,  Wear a green shirt....and my final is next Wensday, then I am off to " Evening Dining " kitchen which will be making recipes and cooking amazing dishes for the evening resturant diners that grace the schools very own resturant "Ernests" . It is very simular to my first kitchen, Cold Buffet.In fact it is literally taught in the same kitchen. 
         
         I would love to say I am excited about going. But I am not. Working in such an intense atmosphere that I do causes friction among the ranks. Most of us carry on and at the end of the Day and shake hands and do it all over again the next day. This is our career, this is what we choose.
         
        Not all people can walk away, it has been a very trying week, of flopped recipes and miscommunitcation.With me at the brunt of it all. Team spirit is crumbling, and we are getting tired.  Yes Folks, Even the Queen Has bad Days.
         
        It is all a wonderful learning experience and an journey of self discovery every day for me. No matter how many recipes flop. I would do it all over again.    
         
        Next week, On March 30 th, I am shaving my head for Cancer, as well as donating my hair to Locks for Love.I am one week in with one week left and  Half way to my goal.  You guys rock THANK-YOU ALL !
         
        I have a new beanie hatWhich I was told I will need..... with a Cancer Ribbion embroidered on it's front, which was was sold to me at a Discounted price at LID FACTORY, THANKS Danielle.   You are awesome. My Husbands work, is helping me reach my goal. By becoming a corporate sponsor.I have tons of support from my instructors, and classmates. Thank-you all. This means so much to me, and to the victims of cancer, and their families. 
         
        For something fun, beacause we all have to laugh at ourselves, I am including a great recipe........FLOP CAKE-Feel free to add a few drops of your Favorite FOOD COLORING, MAYBE GREEN !
         
        Hope you  all have great week,I won't be around for my weekend blog walks, I will be drumming up support for Shave your head for Cancer. so I will see you all soon. 
         
        KISSES  CQ  
         
        FLOP CAKE  

        CAKE:

        2 c. flour
        1 1/2 c. sugar
        2 tsp. soda
        1 lg. can crushed pineapple

        Mix all the above ingredients. Bake in greased and floured 11x13 pan at 350 degrees until golden brown.

        ICING:

        1 1/2 c. sugar
        1 sm. can milk
        1 stick butter

        Boil 4 or 5 minutes. Add 1 can Angel Flake coconut; spread on cake while still hot.

         
        8:20 PM | Add a comment | Read comments (8) | Permalink | Blog it
        March 11

        Touching Base with Love, NEWS and of course...RECIPES !

        WOW, I have learned ALOT
         
        Hello, ALL I hope all is well. I am very busy with my schooling, and homework, and life. All is well, and doing good.I am learning many different recipes, from many different counrties, and new ways to and methods to cook, depending on the country.
         
        Thanks to all of you who submitted recipes. and are here to read my blog. 
         
        I am taking on one more very important task, for a wonderful cause. 
         
        I am shaving my head for cancer on March 30th at the school I am attending. We and many other Schools across Alberta are having a National, Shave your Head day. I want to get in on the great cause. I have lost many to cancer. As so many others have  too. I am dedicating my shave to my Gram, and Uncle donny, who passed away last year.  If you can Please donate.
         
        New recipes.I have learned  and personally produced in theClassroom Kitchen, summited for marking, and been a great sucess.Here is a few of my favorites to share with you.
         
         

        FETA AND MINT RICE


        2 tablespoons olive oil
        1/2 small onion, chopped
        1 cup long-grain rice
        1 14 1/2-ounce can chicken broth
        1/2 cup crumbled feta cheese
        3 tablespoons minced fresh mint
        Salt and freshly ground pepper

        Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

        2 servings; can be double or tripled.
        Bon Appétit
        June 1990

         
         
        SESAME TWISTS
         

        1/2 cup (1 stick) unsalted butter, room temperature
        6 tablespoons margarine, room temperature
        1/4 cup vegetable oil
        2 tablespoons grated orange peel
        1 cup sugar
        1 large egg
        1/2 teaspoon vanilla extract
        4 cups all purpose flour
        2 teaspoons baking powder
        1/4 teaspoon baking soda
        1/4 cup orange juice

        1 egg, beaten to blend (glaze)
        Sesame seeds


        Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.

        Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

        Makes about 3 dozen.
        Bon Appétit
        December 1992

        RISOTTO WITH PROCIUTTO AND LEMON

         

        Amount  Measure       Ingredient -- Preparation Method
        --------  ------------  --------------------------------
            2       tb           Lemon Peel -- julienne
            4       tb           Unsalted Butter
              3/4   c            Onion -- finely chopped
            1                    Garlic Clove -- bruised
            2       oz           Paper-Thin Slices Of
                                 Prosciutto -- chopped *
            1       c            Arborio Rice -- (plus 2 Tbsp
              1/2   c            Dry White Wine
            3 1/2   c            Chicken Stock -- (about)
              1/2   c            Freshly Grated Parmesan
                                 Cheese

           Blanch lemon peel in small saucepan of boiling water
           15 seconds. Drain. Repeat blanching process twice
           using fresh water each time. Alternatively, place peel
           in heat proof bowl. Pour boiling water over and let
           stand 15-20 seconds. Repeat as above.
          
           Melt 2 tablespoons butter in a large heavy saucepan
           over medium heat. Add onion and saute until
           translucent, about 5 minutes. Add garlic and half the
           prosciutto and saute 2 minutes. Remove garlic and
           discard. Add rice and stir 1 minute. Add 1/2 cup wine
           and cook until evaporated, stirring constantly, about
           5 minutes.
          
           Meanwhile, bring the chicken stock to a simmer in a
           saucepan. Reduce heat to low. Cover and keep warm.
          
           Add 1/2 cup stock to rice, reduce heat and simmer
           until liquid is absorbed, stirring frequently.
           Continue adding remaining stock a half cup at a time
           in the same manner, allowing each addition to be
           completely absorbed before adding the next half cup.
           This should take about 25 minutes. Stop adding stock
           if the rice begins looking really mushy. It should be
           tender but still slightly firm to the bite.
          
           Remove from heat. Mix in remaining 2 tablespoons of
           butter, then the parmesan, lemon peel and remaining
           prosciutto. Garnish with paper- thin slices of lemon
           and/or a few julienne slices of prosciutto, if desired.
          
           *When I make this, I use close to 1/4 lb. of
           prosciutto because I *love* prosciutto and I also like
           to have a little left over for garnish as above.
          

        Etouffade de Pommes de Terre (Smothered Potatoes)
         

        Amount  Measure       Ingredient -- Preparation Method
        --------  ------------  --------------------------------
            8                    potatoes -- peeled, cut lg chunk
            2      Tbsp          olive oil
            2                    onions -- chopped
            2                    shallots -- chopped
            4      oz            ventreche, bacon or salted ham
            1      tsp           fresh thyme -- chopped
            1                    bay leaf
            1      Tbsp          all-purpose flour
            1      c             chicken broth or water
                                 salt and pepper
            1      Tbsp          parsley -- chopped

        In a heavy bottomed covered pot, heat oil over medium heat.  Add the
        onions and shallots, the ventreche, bacon, or ham, thyme, and bay leaf.
        Stir and let cook about 10 minutes.  Sprinkle the flour over the mixture
        and stir until brown.

        Add the potatoes, broth or water, salt and pepper.  Mix well with a wooden
        spoon.  Cover the casserole and let cook slowly about 45 minutes, stirring
        often to keep it from sticking.

        Serve on a warm plate and garnish with chopped parsley.

        Shared by Sherilyn Schamber
         
        I Hope you all enjoy these..... I recieved a Great mark on all. I am sure you will tooo with all your family.

         

        Enjoy.

         

        KISSES   CQ
               
        5:02 PM | Add a comment | Read comments (7) | Permalink | Blog it
        February 27

        Favorites to Strangers

        I am on this blog spot every other day, Just to see who stops by, look for
         
         comments, or visit my "freinds".
         
        I have found when looking at who vists my site, then visting their site,
         
        I am a listed on their favorite spaces to visit lists. It is always a nice
         
        surprise to see "perfect stranger" take an intrest enough to
         
        recommend me to others, and their freinds. I am always trying to
         
        return the favour,But know I have fallen behind on such tasks. 
         
         Please, If you visit my site, Please sign my guest book, Let me know
         
         you have added me to your list, or want to. Just so I can return the
         
        favour to you. 
         
        Thanks to all of my readers and the passing on of great info from one to
         
        another, and another, makes these blogs the sucsess that they are.
         
        KISSES  CQ    
        8:49 PM | Add a comment | Read comments (10) | Permalink | Blog it
        February 24

        Looking For submissions

        Looking for Submissions
         
        Hello everyone. I am a week into my new Kitchen and loving it. I have had a few sick days , but between the colds and the MAJOR pain in my back. I am doing ok.
         
        My new kitchen is great. Travling through the Kitchens of the world. We have 2 days of a featured country. Prepare a required recipe, then the second day we get to choose the recipe to prepare from that region.
         
        I have found some recipes to fill the spaces, but am still looking for Tradtional, authentic recipes to fill the slots in my empty choices of recipes. SO if any of you have any of these recipes Please post them, I am looking for 3 dishes from that region. From salad or appeitizer to main dish and desserts. I will take what ever ya have. 
         
        Regions I am looking for recipes from:
         
        Spain and Portugal
        Thailand
        India
        Japan
        Morrocco
          
        Thanks to all in advance.    
         
        Kisses  CQ

        FETA AND MINT RICE


        2 tablespoons olive oil
        1/2 small onion, chopped
        1 cup long-grain rice
        1 14 1/2-ounce can chicken broth
        1/2 cup crumbled feta cheese
        3 tablespoons minced fresh mint
        Salt and freshly ground pepper
         


        Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

        2 servings; can be double or tripled.
         
        5:50 PM | Add a comment | Read comments (10) | Permalink | Blog it
        February 15

        That was FUN...On to something new.

        Well My first Kithchen is over. I wrote my final today. It was "Cold Buffet" kitchen. I spent 24 days there, and for the most part had a blast. I learned lot about food, people, myself and of course ....Cooking.
         
        I have 5 days off and will be back at it on Tuesday. I am now moving on to International cooking. Which I am excited about. In Cold Buffet We are a class of 15, and working as a group, I have written in great detail in a previous blog all about the set up the kitchen so Please check it out.
        This same group will be moving on with me , and I am excited to do some independent cooking.  So I am passing on some recipes that are easy things you can do for your next dinner party, dinner or whatever occasion you see fit.
         
        Watermeln and Red Onion Salad with Watercress
         
         Yield: 10 servings
         
        4 bunches of watercress
        2 red onion sliced PAPER thin
        2 fl oz / 60 ml white wine vinegar
        salt, as needed
        black pepper, as needed
        4 fl  oz /120 ml vegtable oil
        1 lb 10 oz / 751 g seeded and cubed watermelon
        1/2 oz /14 g roasted pine nuts ( optional )
         
        Trim  the stems of the water cress. Rinse the dry thoroughly. Keep chilled until ready to assemble salad. 
         
        Place the sliced onions in ice water and allow them to soak for at least 2 hours and up to 24 hours in advance.
         
        Combine the vinegar, salt papper.  Gradually whisk in the oil . Adjust the seasonings with salt and pepper if nessasarry.
         
        Salad assembly  For eah portion, toss 1 1/2 oz /43g  watercress with 1/2 fl oz / 15 ml dressing.  Lift the watercress from the bowl , allowing the dressing to drain back in the bowl. Arrange on a chilled plate . Add the watermelon to the bowl and toss or roll until coated with the reamining dressing. Place the watermelon on top of the watercress . garnish with a few slices of drained red onion and
        1/2 tsp pine nuts , if desired. Top with a dash of pepper.       
         
         Here is one Recipe that I will strat you off with, I have many more to share with you. I also will be submitting another writting to MSN women. So please check them out. Not just beacause I am writting, ( But I understand why you would want to) ha ah But beacause they are an amazing site with so much to offer.
         
        I hope you all have been well. Missed you and look forward to catching up with all of you.
         
        KISSES  CQ
         
         
            
        8:00 PM | Add a comment | Read comments (10) | Permalink | Blog it
        February 01

        Waiting for the party

        Waiting for the party
         
        Hi everyone. I hope all is well with you. I am busy daily with homework and reading and creating menus and the list goes on. I miss My regular BLOG walks and Visiting my favorite sites. Please dont think I have forgotten you. I am very happy to see the postive response from the
         WE ARE WOMEN post, and cant wait to write another. 
         
        For now I am hoping to make it to the weekend to celerbrate my 31 st birthday. SIGH   I cryed last year  : so no tears this year.Just some freinds and good food. No I am not cooking. Otherwise it would be great food. LOL (insert swollen head smiley here)  So I have some great Birthday Ideas for all ages, and some simple celerbration cakes and goodies.  Hope ya love them.
         See you on the hot side of the grill. 
         
        KISSES  CQ
         
        Ingredients:
        Cupcake
        1/2 cup (120mL) butter, cubed
        2 eggs, lightly beaten
        1/3 cup (80mL) SugarTwin® Granulated White
        2 tsp (10mL) vanilla extract
        2/3 cup (160mL) sour cream
        1/2 tsp (2.5mL) baking soda
        1 tsp (5mL) baking powder
        1 1/3 (320mL) cups flour
        1/2 cup (120mL) fat-free milk solids or non-fat dried milk
        Filling
        1/2 cup (120mL) cream cheese, softened
        3/4 cup (180mL) icing sugar
        1/3 cup (80mL) SugarTwin® Granulated White
        2 tsp (10mL) vanilla extract
        coloured sugar for decorating

        Instructions:

         

        Cupcakes

         

         

         Preheat oven to 350°F (180°C).

         

         

        2. Spray 12 muffin pans

        with vegetable spray or line

         muffin pan with muffin papers.

         

         

        3. Beat butter and eggs

         together until creamy.

         

         

        4. SugarTwin® Granulated

        White and vanilla extract, mix well.

         

         

        5. Fold in sour cream and

        sifted flour, baking soda and

         baking powder and fat free

         milk solids.

         

         

        6. Fill muffin cups 3/4 full

         and bake for 18-20 minutes

        or until golden.

         

         

        7. Allow to cool, then decorate

         and fill with icing.

         

        Filling

         

         

        8. Beat cream cheese, add

         icing sugar and beat a few

         minutes more, add Sugar

        Twin® Granulated White

        and vanilla extract.

         

         

        9. Cut a 1/4" (.6cm) thick

        slice from the top of each

        cupcake and spoon a little

         filling into each cupcake top.

         

         

        10. Cut each cake-top slice

         in half. Dip the cut sides of

         the cake tops in colored

        sugar crystals.

         

         

        11. Replace the top cake

        pieces, sugared side into the

         filling forming the butterfly’s wings.

         
         
         

        Ingredients:
        1 envelope sugar-free unflavoured powdered gelatin
        1 cup (240mL) fresh orange juice
        1/2 cup (120mL) low fat vanilla yogurt
        2 Tbsp. (30mL) grated orange rind
        1/2 tsp (2.5mL) vanilla extract
        2 egg whites
        1/2 cup (120mL) SugarTwin® Granulated White
        1/4 cup (60mL) skim milk
        Fresh mint leaves, for garnish

         

        Instructions:

         

         
        1. Place orange juice in saucepan,

         sprinkle gelatin over juice,

         let soften for 5 minutes.

         

         

        2. Place saucepan over low

         heat, stir gently until gelatin

        dissolves. Remove to large

         bowl, place in refrigerator

         for 30 minutes until mixture

        is syrupy.

         

         

        3. Remove bowl from

        refrigerator, stir in yogurt,

         orange rind and vanilla, mix

         until smooth.

         

         

        4. In another bowl, beat egg

        whites until soft peaks appear.

         Add SugarTwin® Granulated

        White slowly and continue

        beating until stiff peaks result.

         Fold gently into orange juice

         mixture.

         

         

        5. In another bowl, beat

        skim milk vigourously for

         5-10 minutes until double

        in volume, fold into egg

        white/orange mixture.

         

         

        6. Spoon Orange Bavarian

         into 8 individual serving dishes,

        refrigerate overnight.

         

         

        7. Serve cold, garnished

        with fresh mint leaves.

         

        Blue Ribbon White Cake

         

        INGREDIENTS:

        5 tablespoons cornstarch

        2 1/2 cups all-purpose flour

        3 1/2 teaspoons baking powder

        1 teaspoon salt

        1 1/2 cups white sugar

        2/3 cup vegetable oil

        1/2 cup milk

        3/4 cup water

        1 tablespoon vanilla extract

        4 egg whites

        1/4 teaspoon cream of tartar

        6 tablespoons butter

        2 teaspoons orange zest

        1/4 teaspoon salt

        4 cups sifted confectioners' sugar

        1/2 cup fresh orange juice

        1 tablespoon fresh lemon juice

        DIRECTIONS:

        Preheat oven to 350 degrees F

         (175 degrees C). Grease and line

         two 9-inch round cake pans with

         parchment paper. Then grease

         and flour the paper.

        Sift together the cornstarch, flour,

         baking powder and salt.

        Add the oil, milk, water and vanilla.

         Beat until it forms a very smooth batter.

        In a separate bowl beat the egg

        whites until frothy, add the cream of

         tartar and beat until stiff peaks form

        . Gradually add the sugar and beat

         until very well blended.

        Fold the egg whites into the batter

        . Pour batter into the prepared pans.

        Bake at 350 degrees F (175 degrees C)

         for 35 to 40 minutes. Let cool then

         frost with Orange Frosting.

        Cream the butter until light and fluffy.

         Add the orange zest and salt. Beat in

        the confectioners' sugar alternately

         with the orange and lemon juices.

         Continue to beat until light and fluffy.

         Use to frost cooled cake.

         

        Chocolate Mint Mayonnaise Cake

        INGREDIENTS:

        1/2 cup unsweetened cocoa powder

        1 cup white sugar

        2 cups all-purpose flour

        2 teaspoons baking soda

        1/4 teaspoon salt

        1 cup water

        1 cup mayonnaise

        1 teaspoon vanilla extract

        1 (4.5 ounce) package chocolate

        covered thin mints

        6 tablespoons unsweetened

        cocoa powder

        2 cups white sugar

        2/3 cup milk

        1/2 cup butter

        1 pinch salt

        1 teaspoon vanilla extract

        DIRECTIONS:

        Preheat oven to 350 degrees F

         (175 degrees C). Grease and flour

         two 9 inch cake pans.

        Sift together the flour, baking soda,

         salt, 1 cup white sugar, and

        1/2 cup cocoa. Add mayonnaise,

        1 teaspoon vanilla, and water. Beat

        with and electric mixer on medium

        speed for 3 to 4 minutes. Pour batter

         into prepared pans.

        Bake at 350 degrees F (175 degrees C)

         for 25 minutes. Turn oven off, remove

         cake layers and allow to cool for 10

         minutes in pans. Invert 1 layer onto

         a serving plate and the other layer

        onto a cooling rack. Top layer on

        plate with enough unwrapped mints

         to fully cover top. Return cake to oven

         for 3 to 5 minutes to soften chocolate

         mints, then spread evenly with a spatula

         Top with second cake layer and allow

        to cool before frosting.

        To Make Fudge Frosting: Combine

        6 tablespoons cocoa, 2 cups white sugar,

        2/3 cup milk, 1/2 cup butter, and a pinch

         of salt in a saucepan over medium

        high heat. Stirring constantly bring

         mixture to a boil and reduce heat

        to low, allowing mixture to boil gently

        for 3 minutes without stirring.

        Remove from heat and let cool

         for 3 minutes before beating in 1

        teaspoon vanilla extract. Beat with

         an electric mixer until just barely thick

         enough to spread without running off

         the cake. Spread over top of cooled cake.

         

        TURTLE CHEESECAKE

        ( Yes low fat)



         

        2 tbsp roughly chopped
         pecans
        Butter-flavored vegetable-oil
         cooking spray
        20 chocolate graham crackers,
         finely ground
        4 tsp light butter, melted
        2 packages (8 oz each)
        fat-free cream cheese
        1 package (8 oz) lowfat
         cream cheese
        2 whole eggs
        6 egg whites
        21 oz fat-free sweetened
        condensed milk (about 1 1/2 cans)
        1/2 cup unsweetened cocoa powder
        3/4 cup semisweet chocolate chips
        1 cup caramel topping


         

        Heat oven to 325°. Toast pecans
         on cookie sheet for 10 to 12
         minutes; remove from oven.
        Raise oven heat to 375°F. Coat a
        9" springform pan with cooking spray.
         Combine cookies and butter in a bowl
        with your hands, then press into pan.
         Bake 10 minutes; remove from oven.
         In a food processor, puree cream
         cheeses, eggs, and egg whites. Add
         milk and cocoa and process until
        smooth and all one color. Add chocolate
         chips and pulse by switching the machine
         on and off a few times. Pour into pan
        and bake 40 minutes, until just set.
         Remove from oven. Cool in fridge for
        30 minutes. Remove from pan and
         top with caramel and pecans.

        Nutritional analysis per serving
        358 calories, 8.1 g fat
         (4.1 g saturated fat), 57.7 g
        carbohydrates, 13.9 g protein,
         0.7 g fiber
        Makes 16 servings.

         

         

         

        http://spaces.msn.com/members/wearewomen/

         

          
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        January 25

        The Secrets Out.

          The Secrets Out.
         I am Posted. at MSN women, and I am so excited.(GUSHING) It looks so amazing, and I already had 3 comments, at this post time. Thanks to all of you, The readers for making this what it is, and enabling me to accomplish this.
        THANKS KISSES  CQ
         
         
         
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        January 20

        Oh My Goodness ! It is a "Real" BLOG Entry

        Hi all, I am  here to update you to how I am filling my days, and what is filling my night.....SCHOOL. I am attending a Culinary Arts Program, and loving it.
         
        I started on Monday with meeting all my instructors: 15, fellow classmates:45 and being shown around the kitchens:5.
         I was then separated into a smaller group of 16 students whos goal and mission will be to master everything from start to finish in (24 days) about a Cold Buffet. 
         
        This week I and 4 others (put in yet another small group), were in given the responsibility to prep everything for two small groups which had rented the Board Rooms down the hallway from the kitchen,as well as a Regular Friday Buffet, and daily Prep, to keep our daily lunch supplies full for the afternoon diners in the adjacent resturant. Which you guessed it: is organized and run by culinary students.
         
        I must also mention the wonderfully trained wait staff who serve the customers in the resturant which is all over seen by a few experienced Chefs/Instructors.
         
        Next week, Our group of 5 will be moving on to the "Front of the House" working the LINE and taking the Lunch orders and sending them out accordingly. 
         
        So if this was not eventful enough, I also have a Monday afternoon of Menu Management with MR. T, Math and Food Theroy with Chef Whitaker on Tuesday and Thursdays afternoons. 
         
        What do I do with the rest of my time ? I am studying, preparing projects due for the two related courses, or running in the gym.  Makes for a full week. 
         
        Not to complain, or boo hoo in my soup. BUT.... It is a reason. So to all my fellow bloggers and readers out there. Please do not fret by sudden lack of presence. It is not that I Dont think of you. Quite the contray. I am always logging all the information I learn in the kitchen for future reference, or writting a new recipe in to my mind for you. (Which I will be posting shortly) So I Hope I will see you all soon on the hot side of the grill.
         
        ®KISSES  CQ
         
         
         
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        January 15

        Coming soon! To MSN WOMEN space near YOU!

        Hello Everyone, I had mentioned a time ago, I was asked to write for MSN  WE ARE WOMEN space . I wrote my first page, and have submitted it. I will give no hints as to what it is about. Just stay tuned and Support MSN: WE ARE WOMEN .  See ya on the hot side of the grill.
         
        KISSES  CQ 
         
         
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