5 cups apples chopped fine 1 cup skinless peanuts chopped fine 1 cup heavy cream 1 cup sugar celery salt to taste 2 tablespoons vinegar Mix all together chill for 2 to 3 hours. My Grandmother made this every Thanksgiving, as did my Mother. And I made it for my family. Hope everyone enjoys this as much as we didÂ Recipe Submitted by: Jean LaVerdiereÂ
In this edition of Take This Job and Love It Chelsey Anderson is rolling in the dough, and you might have her to thank for your morning bagel. Chelsey- “Bakers Scott Babcock and Josh Ivey were already busy at work when I walked into the Bagel Central kitchen. I put on my apron and joined in.”——–Josh Ivey, Baker- “We’re ready to take this one out of the mixer.”This is the majority of the bagel dough. It’ll make over 90 dozen bagels. To get to the dough we have to cut it out of the mixer and bag it up to rise. Josh shows me how it’s done, but when it was my turn I couldn’t even get the bag open.Chelsey- “Oh great. We’re off to a bad start.”Josh Ivey, Baker- “The bag’s finally open. There’s your knife. Put your left hand here and just start to pull it away as you cut it.”Chelsey- “Oh my gosh! You were so fast at this. This is hard!”Chelsey- “Oh! It’s binding. How do you stop it?” Josh- “Uh. You keep pulling it away with your left hand.”Chelsey- “Er. Ugh.” Josh- “You’re not a quitter are you?” Chelsey- “No! No, I’m not. I might get fired but I’m not a quitter.” (laughter)I finally finished cutting, but I’d bit off more than I could chew. Chelsey- “Rrr. Rrrr. Okay, I think I need some help here.” Josh- “Alright.”Once the bag was full, I had to carry it over to the table to rest. All 75 pounds of it.Chelsey- “Uh oh.” Josh- “Just put your arms underneath it and try not to drop it.” Scott- “It’s like a baby.” Chelsey- “A 75 pound baby. Okay here we go. Uh oh.” Josh- “We’re losing that one.”Josh came to my rescue this time but I had to cut and carry the next bag.Chelsey- “I’m feeling a little samurai now.”I finished filling the bag and now had to carry it.Chelsey- “I’m going to make a run for it. Ugh.” Josh- “There you go. Perfect.”Luckily I didn’t have to carry my bag all the way to the dining room.While the 5 bags of dough were left to rise I helped make buckwheat dough, marble rye dough, cinnamon raisin dough…Chelsey- “And it smells delicious!”Whole Wheat dough, water dough and focaccia dough.Now that all that was done it was time to form the bagels.Chelsey- “My bagel can fit in your bagel.”Josh Ivey, Baker- “You can take that one home.” (laughter) Chelsey- “Thanks guys.”Just when I thought my bagel career was over, things started looking up.My first good bagel.Now that the tray was full it was time to boil the bagels. This is done to kill the yeast and make them soft and chewy inside.Scott Babcock, Baker- “You have to get them out quickly. If they boil too long they’ll turn into a dumplin’.”Chelsey- “Okay. Err. Oh no! Three down!”Chelsey- “I’ve got almost half a dozen here in the garbage.” Josh Ivey, Baker- “Did you get them all?” Chelsey- “I think so.”Chelsey- “Oh no! I’ve got a dumpling. Aw.”Now I shaped and seasoned the bagels.Chelsey- “Oh no! You must smell like onions for days!” Scott- “You want to be all smelling like an onion.” Chelsey- “My husband will be so happy!” Scott- “You want to try it.” Chelsey- “Sure.”We filled the baking racks and started the oven.Scott Babcock, Baker- “See these.” Chelsey- “Yes.” Scott- “Line these right up with that right there.” Chelsey- “Oh my goodness. Good thing I’ve got my heels on, because you need those when you’re doing bagels and bread.”After all my work was done it was time to find out if through all the mixing, measuring, cutting, and rolling I’d be hired.Well, Josh fired me based on “more experience necessary.”Scott Babcock, Baker- “I’m overruling it and I say she’s hired.” Chelsey- “Even though I need to work on everything?” Scott- “Yes. Even so. She did a good job.” Josh- “The first day’s the hardest day.”Scott Babcock, Baker- “Okay, I’m going home now.” (laughter)———-Chelsey- “I’d like to thank Scott and Josh for all of their help, and I’d like to apologize to anyone who got bread or bagels they were unhappy with on the last Monday of October. Those would be my fault.”If you have an idea for the next Take This Job and Love It email me: email@example.com
8 large Sweet Potatoes(cooked & mashed), set aside Mix the following together: 2 eggs, beaten 1C. sugar 1tsp. nutmeg 1tsp. cinnamon 6Tblsp. butter Mix well and and add to potatoes. Place mixture in a greased casserole dish(9×9) and bake at 400 for 20 mins. TOPPING: 2C. Cornflakes 1C. Brown Sugar 1C. Chopped Pecans 4TBL. Soften Butter Mix together to form a crinkle topping. (best when done using hands with gloves :) gets a bit gooey). Sprinkle on mixture return to oven for 10 mins. Enjoy Family favorite passed down from my Aunt.Â Recipe Submitted by:ShelliÂ
By- Dr. Jonathan WoodFor some, the term “family dinner”conjures up a picture of Beaver Cleaver and his parents, Ward (in his necktie) and June (with her pearls). That picture is probably pretty dated, but family dinners are thankfully not a thing of the past. It turns out that the number of families who eat dinner together at least 5 times/week has remained pretty constant at around 60% over the last 10 years. And according to Columbia University’s “Center for Addiction and Substance Abuse”, there are numerous apparent benefits for teens that are associated with this habit.The study, which has been revised and repeated six times since 2001, compares two groups:â€¢ Parents and teens who have dinner together 5 or more times each weekâ€¢ Parents and teens who have dinner together 2 or fewer times each weekIn the 2010 study, over 2000 teens and almost 500 parents were surveyed to generate these results.Teens from families who infrequently eat dinner together had significantly increased experience with substance use:â€¢ Twice as likely to have used tobaccoâ€¢ 89% increase in having used marijuanaâ€¢ 50% increase in having used alcoholâ€¢ Much more likely to report friends who:o Use marijuana (58% increase)o Use Ecstasy (63% increase)o Abuse prescription drugs (50% increase)o Use LSD, cocaine, or heroine (25% increase)Additionally, increased family dinners have a clear positive correlation with improved academic performance. Higher academic performance, in addition to the obvious benefits, is in itself consistently associated with lower rates of substance abuse.Families that eat together on a regular basis report higher rates of general discussion about all aspects of child and adolescent life, including discussions of current events, school and sports, friends and social activities, and family issues or problems.Family dinner also seems to improve general relationships and the sense of wellbeing within families. 70 percent of teens who eat dinner with their parents 5-7 times/wk report that their parents are proud of them compared with 48 percent of teens who dine with their families 2 or fewer times/wk. Furthermore, nearly three quarters of teens (72%) report that eating dinner with their parents is either “fairly important” or “very important”.Whether true “cause and effect” or simply association, these results are too impressive to ignore. Something happens at the dinner table when the opportunity is offered and that “something” is generally very positive. It is too simple to not take advantage of, so think about it.For more information, visit the National Center for Addiction and Substance Abuse website:www.casacolumbia.orgFor the full 2010 report, “The Importance of Family Dinners VI”:www.casacolumbia.org/templates/publications_reports.asp
1 gal apple cider 1/2 c. kosher salt 2 bay leaves 2 sprigs fresh thyme 8 whole cloves 5 garlic cloves 1 tsp whole allspice, crushed cold water 1 turkey 1 onion, quartered 2 carrots, cut into chunks 1 tbsp rubbed sage 1 tbsp olive oil In a large kettle, combine 8 c. of cider along w/the next 6 ingredients. Cook & stir until salt is dissolved. Remove from heat. Add remaining cider along w/cold water to equal 3qts of liquid. Place two turkey size roasting bags inside of each other: add turkey. Place in roasting pan. Pour marinade into bag. Squeeze out as much air as possible: seal bag. Refrigerate for 24 hrs: turn over after 12 hrs. Drain & discard marinade. Rinse turkey under cold water. Place onion, carrots & sage in cavity: rub oil over skin. Roast turkey as you usually do. We like to use the turkey roasting bag method.Â Recipe Submitted by:Janice MeyerÂ
1 small package raspberry jello 1 cup boiling water 2 tsp. lemon juice 3 oz. pkg. cream cheese 1/4 cup Miracle Whip 1 lb. can whole cranberry sauce 1/2 cup minced celery 1/2 cup drained crushed pineapple Disolve jello in water, add lemon juice, cream cheese and Miracle Whip. Blend thoroughly with blender or electric mixer. Chill until it begins to jell. Whip until fluffy, stir in cranberry sauce, celery and pineapple. Put in mold and chill overnight.Â Submitted by:Carolyn BernsteinÂ
1 bag fresh cranberries 1 cup sugar 1 cup water 1 can green chilies 1/2 tsp. cumin 1 tsp. lime juice. Boil sugar and water. Add cranberries. Bring to boil. Reduce heat. Boil 10 minutes. Do not stir while boiling. Add cumin, lime juice and chilies. Stir. Serve over block of cream cheese on Ritz crackers. Delicious and beautiful presentation.Submitted by: Lindy Warren
Good for a couple or single person! 1/2 cup All-Bran 1/2 cup milk 2 tablespoons canola oil 1/2 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 tspoon salt In a bowl,combine the bran and milk:let stand for 5 minutes.Stir in oil.Combine the remaining ingredients: stir in bran mixture just until moistened. Fill muffin cups half full. Bake at 400 for 18-20 minutes or toothpick comes out clean.Cool 5 minutes before removing from pan to a wire rack. Yield:4 muffinsSubmitted by: Mary Bowden
CRANBERRY PIE 3 cups cranberries, rinsed and sorted (12 ounces) Â¾ cup pecan or walnut pieces, lightly toasted Â½ cup sugar Â¾ cup butter, melted 2 eggs, slightly beaten 2 tablespoons orange-flavored liqueur or orange juice 2 teaspoons finely shredded orange peel 1 cup sugar 1 cup flour Â½ t. salt Â¼ t. baking powder Butter and lightly flour a deep 10-inch pie plate or a 10×2-inch quiche dish that does not have a removable bottom. Place cranberries in the bottom of the dish. Sprinkle with nuts and Â½ cup sugar. In mixing bowl, combine melted butter, eggs, liqueur or juice, orange peel, sugar and flour. Beat with a wire whisk or form until smooth. Pour over cranberries. Bake in a 325-egree oven for 35 to 45 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool pie on a wire rack. Cover and chill to serve. Makes 8-10 servings.Â Submitted by: Nonni Daly
The New Wonder Vitamin?By- Dr. Joan Marie PellegriniMost of us learned in school that Vitamin D is important for our bone health and that we get it from being in the sun. This is true. The sun on our exposed skin, along with our liver and kidneys, acts to convert the inactive molecule to the active vitamin. We can also get the active vitamin in our diet. Many foods, including milk, are supplemented with vitamin D. Vitamin D is critical in regulating our calcium metabolism. We have known for decades that vitamin D is critical for bone development. However, there is now increasingly significant research into the other biologic actions of this vitamin. These include the immune system (both the innate and adaptive), pancreas (i.e. diabetes) and metabolic homeostasis, heart-cardiovascular (heart disease and hypertension), muscle and brain systems (i.e. dementia), as well as the control of the cell cycle, and thus of the disease process of cancer.I have been telling my patients for years that if they have a problem with colon polyps, that taking Caltrate (calcium) and aspirin my help to reduce the number of polyps. New evidence shows that these same patients would probably also benefit from Vitamin D supplementation.Several conditions such as tuberculosis, psoriasis, eczema, Crohn’s disease, chest infections, wound infections, influenza, urinary tract infections, eye infections and wound healing may benefit from adequate circulating vitamin D levels.Scientists and nutritionists from many countries agree that at present about half of elderly North Americans and Western Europeans and probably also of the rest of the world are not receiving enough vitamin D to maintain healthy bone. This despite very well publicized national guidelines and supplementing our milk and orange juice. It is unclear exactly why our vitamin D levels are low. It could be from reduced dietary intake or less sun exposure or, more likely, a combination. We all live in a northern climate and this means we have less sun exposure than people living near the equator. Also, we tend to use sun screen which blocks the sun’s ability to help our skin make vitamin D.So, should you take a vitamin D supplement? You should evaluate how often you are outside when it is sunny. Is it at least 10 minutes a day without sunscreen? How much vitamin D are you getting in your diet? Dietary sources that are high in vitamin D are milk, orange juice (if the carton says it has added vitamin D), and fatty fish (such as mackerel and salmon). If you think you may not be getting enough, then a supplement of 1000 IU a day during the summer and 200 IU during the winter may be beneficial. If you are someone who seems to get every virus that goes through your office of school, then some experts believe this may be a sign of being relatively vitamin D deficient and that you’d benefit from taking extra vitamin D. If you are on medications or have liver or kidney disease, then you should discuss this issue with your physician before starting vitamin D supplementation.
Submitted by: Carol Cossette1 can cream style corn 1 c. milk 1 egg, well beaten 1 c. cracker crumbs 1/4 c. chopped onion 3 T. chopped pimento 3/4 t. salt 1/2 c. buttered cracker crumbs Heat corn and milk. Gradually stir in egg. Add next 4 ingredients, and a dash of pepper. Mix well. Pour into greased 1 1/2 qt. baking dish. Sprinkle buttered crumbs over top. Bake at 350* for 20-25 minutes.
Submitted by: Linda Emmons, Alton1Pk chopped dates 1/2 cup boiling water 2/3cups walnuts 1 lg box of vanilla pudding sm Whipped topping pinch of nutmeg Mix 1/2 cup water over dates drain water immediately & cool. Sprinkle nuts over crust. Then add dates. Omit 1/2 cup milk from pudding. Put pudding over dates. Add 1/2 cup cool whip to pudding & nutmeg.
Submitted by: Kate Beaulieu, Hampden5 lbs potatoes 6 oz cream cheese (2 packs) 8 oz sour cream 1 Tbls minced garlic 2 Tbls butter paprika Boil potatoes until soft for mashing (or mixing with a blender for smoother potatoes) If using red potatoes, leave skin on after cleaning. Drain. Mix in cream cheese, sour cream & garlic. If it needs more “liquid” add small amounts of milk until desired consistancy. If storing (up to 3 days), put in 8X11 baking dish, cover & refrigerate. When ready to bake. Preheat oven to 325. Dot potatoes with butter and sprinkle with paprika. Bake for 50 minutes.It can be adjusted (temp & time) to accommodate other baking with other items. If not using gravy, top with bacon pieces, tomatoes & cheese and put under broiler until bubbly.