Cabbage Soup Recipe

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time – two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren’t a lot of tatsy and healthy foods as the cabbage soup.

Special Easter Recipes

As Easter draws near, we’re often left scrambling trying to find the right ham recipe for easter dinner, or even the right demi-glaze to make for that ham. What about dessert? Surely you’re going to need a great dessert recipe, right?

Well, I’ve included a couple of my own for your own use. Please feel free to use these recipes for your next family gathering and enjoy the feast that is sure to come.

1) Cinnamon Pork Roast
Serves 6
Ingredients:
• 3-1/2 to 4 pounds boneless center-cut pork loin roast
• 2 tablespoons cinnamon
• 2 tablespoons salt
• 1 teaspoon freshly ground white pepper
• 2 tablespoons sugar
• 1 onion (about 1/2 cup), finely grated
• 4 garlic cloves (about 2 tablespoons), minced
• 1 or 2 tablespoons of soy sauce
Recipe Properties:

Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until the internal temperature is 155 degrees F. Allow to rest for 5 to 10 minutes before cutting into thin slices.

2) Raspberry Glazed Ham
Ingredients:
1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Recipe Properties:
Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake, uncovered, in 325 degree oven for 1-3/4 hours. Meanwhile, in small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish with watercress, if desired.

3) Scalloped Zucchini

Ingredients:
• 2 small zucchini, cut up and peeled
• 1 egg, beaten with one fourth cup whole milk
• 1 ounce pepper cheese
• 1 small onion, chopped
• 1 to 2 slices white bread, torn in pieces
• 1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
• 1 ounce smoked sausage
Recipe Properties:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. Easy dish to make, goes great as a side dish.

As you can see, there are some great recipes to make for Easter. Go ahead and stop by http://www.easterrecipes.org to find more recipes along with pictures and reviews of your favorites as well as ones you’ve never heard of. Good eating this holiday!

Catfish On A Roll-In Less Than 10 Minutes

Sandwiches are a staple for most of us, but it’s easy to get in a rut, making or ordering the same old thing. Why not break out of the boring routine with a Southern-style po’ boy stuffed with crispy-coated U.S. farm-raised catfish and all the trimmings? In less than 10 minutes, this world-class sandwich is ready to enjoy.

Once you’re hooked on the mild, sweet flavor and convenience of U.S. farm-raised catfish, you’ll want to keep a good thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings, in tacos and in chowder.

To be sure you’re getting U.S. farm-raised catfish-ask for it by name. Not only is this all-American product a healthful, safe choice, but consumers have the satisfaction of knowing that it is farmed in an environmentally responsible way.

Visit www.catfishinstitute.com for more information and recipes. For a free U.S. Farm-Raised Catfish recipe leaflet, fax your request to (212)254-2452. And don’t forget: You’re gonna love U.S. farm-raised catfish any way you cook it!

Catfish Po’ Boys

(Yield: 4 portions)

1 egg, beaten

1 cup Italian-seasoned breadcrumbs

4 U.S. farm-raised catfish fillets (about 6 ounces each)

1/4 cup vegetable oil

4 4-inch long rolls, split or 8 slices of bread

1/2 cup prepared pesto sauce

8 jarred roasted red pepper halves

8 lettuce leaves

8 thin slices provolone cheese

In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time, until golden brown and opaque in the center, 3 to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

Breakfast is More Than a Meal

Is a good breakfast on your agenda?

Because mornings are often hectic, some families try to get by with skimpy breakfasts or skip the meal entirely. You and your children, though, have already gone without food for 8 to 9 hours. Without a good breakfast, your bodies and your brains – which have no blood-glucose reserves, the brain’s main energy source – have even longer to wait for an energy boost. It’s much better to get up a little earlier to have a complete breakfast.

Studies over the last 30 years have confirmed again and again that children who eat a balanced breakfast score significantly higher on tests and are less depressed, anxious and hyperactive than children who eat an unbalanced breakfast or skip the meal.

Breakfast eaters also have improved strength and endurance and are not as susceptible to gnawing hunger pains in the late morning. By making you feel full longer, a good breakfast can also help you avoid overeating. In adult research, overweight women ate fewer calories the rest of the day when they had a protein-based breakfast of eggs, toast and fruit spread than women who had a calorically equal breakfast of a bagel, cream cheese and yogurt.

For either adults or children, a good breakfast should include a grain food, a protein source, a low-fat milk food and your choice of a fruit or vegetable or juice.

For the protein food, nutritious eggs are quick and easy to prepare and go well with other foods to complete a balanced meal. Pile-It-On Egg Toast, for example, can help you wake up taste buds with either a comforting or more exciting flavor combination.

Pile-It-On Egg Toast

3 servings

Cooking spray

3 slices bread

3 eggs

Topping ingredients (see variations)

Cover baking sheet with aluminum foil. Evenly coat with spray. Place bread slices on foil-lined sheet. With 2 1/2- to 3-inch round cookie or biscuit cutter or inverted drinking glass, cut out center of each bread slice. OR, pull out center of bread slice with fingers, leaving 2 1/2- to 3-inch diameter hole. Place cutouts and bread slices on baking sheet. For extra crispness, lightly coat both sides with spray, if desired. Break and slip 1 egg into hole in each bread slice. Evenly spread or spoon topping ingredients over bread slice and egg white. Avoid covering egg yolk completely.

Place baking sheet on middle rack of preheated 350 degree F oven. Bake until whites are set and yolks begin to thicken and cloud over, but are not hard, about 12 to 15 minutes. (Baking time may vary depending on temperature, amount and thickness of topping foods and exact diameter of hole in bread slice.)

Nutrition information per serving of 1/3 recipe using pumpernickel rye bread, ham, spinach and 2% cottage cheese: 200 calories, 8 gm total fat, 228 mg cholesterol, 743 mg sodium, 229 mg potassium, 14 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, phosphorus, zinc

Topping Variations: Each variation makes 3 servings.

Ham & Cheese: Use pumpernickel rye bread. In small bowl, stir together 1 cup fresh baby spinach leaves (about 1 1/2 oz.), 1/2 cup chopped lean cooked ham (about 3 oz.) and 1/3 cup low-fat cottage cheese. Spoon about 1/3 cup spinach mixture evenly onto each egg-and-bread slice. Bake.

Mushroom Pizza: Use Italian bread, at least 4-inches in diameter, sliced 3/4- to 1-inch thick. In small bowl, stir together 1 cup sliced mushrooms (about 3 1/2 oz.) and 1/2 cup prepared pizza or spaghetti sauce or salsa. Spoon about 1/3 cup mushroom mixture onto each egg-and-bread slice. Sprinkle with 3 tablespoons shredded low-moisture, part-skim mozzarella cheese, 1 tablespoon per slice. Bake.

Weight Loss Recipe: Avocado Walnut & Crispy Bacon Salad

Losing weight doesn’t have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you’ll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do – and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That’s because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories….but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you’ll get more enjoyment from eating when there’s a variety of colours and flavors on your plate.

Although these ideas may sound whimsical, they’re grounded in scientific fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles established the role of colour in his book, “What Color is Your Diet?” So, next time you visit the refrigerator, think colorfully. And remember to mix, not match!

To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon.

Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4

Ingredients:
7oz/200 g rindless bacon, chopped
ฝ cup walnut haves, roughly chopped
1/3 cup extra virgin olive oil
ผ cup fresh lime juice
sale and ground black pepper
6oz/150g baby spinach, trimmed and washed
3 ripe Roma (egg) tomatoes, diced
1 large ripe avocado, halved, peeled, seed removed and sliced
1 small red onion, very thinly sliced

Directions:
1. Heat a non-tick frying pay over medium high heat. Add bacon and cook, stirring occasionally, for 3-4 minutes or until crisp. Remove bacon and set aside to cool.

2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside.

3. Add oil and lime juice to pan. Season with salt and pepper to taste and stir to combine.

4. Combine spinach, tomatoes, avocado, onion, bacon and walnuts in a large serving bowl. Pour warm lime dressing over salad and toss gently to combine. Serve immediately.

3 Easy to Cook Chicken Recipes for a Lovely Treat

We all love spicy chicken; except if you are allergic or you just can’t love spicy food. Being a chicken lover myself, I have collected 3 hot n’ spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N’ Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Grandmas Fruitcake

This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900″s.
As a child around 1920’s or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.

This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember now they didn’t go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.

To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.

1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound white raisins
1 pound walnut meats
1 lb. red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in ผ cup warm water
2 cups brandy–any brand

Soak the raisins, walnuts, cherries, coconut and pineapple with 2 cups brandy overnight in a stainless steel bowl.
In a 5 quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.
Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or hard pan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don’t bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.
It’s done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.

Christmas Cheesecake

This is a cheesecake that I have been making for over 20 years if you follow the recipe to the “T” you won’t have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1cup sugar
8 ounces sour cream
2 eggs
1cup flour
พ cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
ฝ cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.
Before serving sprinkle some red and green edible glitter that you can purchase at any store that has decorating supplies.

Baking Priest Says Bread Brings Meaning And Tradition To Easter

When immigrants from the four corners of Europe came to America, they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads, which are rich in symbolism and history.

Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions are not forgotten. “Bread for Easter is one way of bringing some tradition and meaning back to the holiday,” he says. Here are two of his tried-and-true brunch recipes:

French Toast

Custard Casseroles

For each casserole, you will need:

1 egg

2 Tbs. whole or reduced-fat milk

2 thick or 3 medium slices of day-old bread (store- bought bread works well)

2 Tbs. chopped pecans

1/3 cup maple-flavored syrup

1 Tbs. butter

1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl with a handle works well.)

Preheat oven to 350ฐ F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.

Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.

Ham and Cheese Braid

1 pkg. active dry yeast

11/4 cups warm milk (100ฐ to 110ฐ F)

1 Tbs. sugar

1 Tbs. vegetable oil

11/2 tsp. salt

1 egg

3 to 31/2 cups all-purpose flour

11/2 cups ham, coarsely chopped

11/2 cups shredded sharp cheddar cheese

1/2 cup walnuts, chopped (optional)

1 egg white, beaten with 1 Tbs. water

Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface of the dough and place in the bowl. Cover with a clean, dry dish towel, and let rise in a warm place free from drafts for about one hour, or until doubled in volume.

Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9″ x 13″ cake pan. Cover and let rise in a warm, draft-free place for 30 minutes, or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400ฐ in a preheated oven for 30 minutes, or until the top is golden brown and the temperature of the filling is about 160ฐ.

Liven Up Holiday Entertaining With a Southern-Style Buffet

For the winter holidays, warm up your home with a Southern-style buffet for relaxed, informal entertaining.

Consider having two buffets, one for appetizers and one for the main meal. Greet guests with a colorful, refreshing glass of champagne with a splash of pomegranate juice and pomegranate seeds.

Create your dinner buffet with casseroles and Southern side dishes that can be made a day or two ahead and heated just before serving. Rather than large casseroles, bake two smaller portions of the same dish to make it easy for guests to serve themselves with no waiting.

For a sweet ending, nothing says Southern like pecan pie with vanilla ice cream or a beautiful bowl of ambrosia with seasonal fruits.

Liven up the table by elevating some of the platters and decorating with fresh holly, candles or silver ornaments.

To brighten your holiday buffet, serve this recipe from Wild American Shrimp Inc. Packed with flavor, shrimp provides a high-protein, low-carb choice.

Although much of the shrimp Americans eat is farm-raised in other countries, many seafood lovers enjoy the rich, sweet flavor of Wild American shrimp, which is seasonally harvested from the Atlantic and Gulf of Mexico.

WILD AMERICAN SHRIMP AND SCALLOPS WITH

ORANGE JUICE

(Makes 4 servings)

16 large scallops

8 extra-large Wild American

shrimp

1/4 cup olive oil

1 cup sliced leeks

1 cup sliced fennel bulb

1/2 cup white wine

2 cups fresh orange juice

reduced to 1/2 cup (reduce

by boiling over high heat)

1 tablespoon champagne

vinegar

Pinch sugar

6 tablespoons butter

1 tablespoon fresh tarragon,

chopped

Season scallops and shrimp with salt and pepper. Heat olive oil in a 12-inch skillet over high heat until hot but not smoking, then cook shrimp and scallops until just cooked through, about 2 minutes per side. Set aside and keep warm.

Add leeks and fennel to the pan and saute for 2 minutes, careful not to burn. Add wine, orange juice reduction, vinegar and sugar, bring to a boil and reduce by half. Swirl in butter and fresh tarragon.

Add sauce to shrimp and scallops and toss well to coat.  – NU