Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business: March 2005 Archives

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March 31, 2005

Candied Yams Recipe

Candied Yams

6 med. size yams
3/4 c. brown sugar
1 t. grated lemon rind
2 T. flour
1/4 t. salt1/4 t. cinnamon1/4 t. nutmeg
4 T. butter
1 cup orange juice

Boil yams in their jackets until tender but firm (about 10 min.)
When cool enought to handle, peel and slice. To the sugar, add
graated lemon rind, flour, salt, cinnamon and nutmeg. Place half
of the sliced yams in med. suze casserole dish. Sprinkle with the
spice mixture. Dot with half the amount of butter. Add second
layer yams, using the rest of the spice mixture. Add orange juice.
Bake in preheated 350 oven for 45 min.

Contributed to our recipe list by Carole.

Willie Crawford
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All About Karate Tournaments
Get completely Out Of Debt And Turn Your Life Around
Willie's Internationally Acclaimed Soul Food cookbook
The Internet Marketing Seminar Schedule
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More Website Traffic Than You Can Handle!

Posted by Willie Crawford at 08:32 PM | Comments (0) | TrackBack

Cube Steaks With Gravy

Cube Steaks With Gravy

1/3 cup all-purpose flour
6 beef cube steaks ( 1 1/2 pounds)
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy
mix
1 can mushrooms, drained
Hot mashed potatoes or cooked noodles

Place flour in a large resealable plastic bag. Add steaks, a
few at a time, and shake until completely coated. In a skillet,
cook steaks in oil until lightly browned on each side. Transfer
to a slow cooker.
Add the onion and 2 cups water. Cover and cook on low for 8
hours or until meat is tender. In a bowl, whisk together gravy
mixes with remaining water and mushrooms. Add to slow cooker;
cook on high 1 hour longer. Serve over mashed potatoes.

Contributed to our recipe list by Latarisa!

Posted by Willie Crawford at 08:29 PM | Comments (0) | TrackBack

March 30, 2005

Baked Crab Dip

1 package (8 oz) cream cheese, softened
1 can (6 oz) crabmeat
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon finely sliced green onions, for garnish

In a medium bowl, combine cream cheese, crabmeat, onion,
milk,salt, pepper, and Worcestershire sauce. Stir well. Place
mixture in an ovenproof serving dish; sprinkle with a little
paprika. Bake at 375 degrees for about 15 minutes, or until
thoroughly heated.
Sprinkle with with sliced green onion.
Yield: Approx 2 cups

Contributed to our recipe list by Darlene.

Posted by Willie Crawford at 07:52 PM | Comments (0) | TrackBack

Shrimp Casserole

Shrimp Casserole

2 pounds of shrimp (peeled and deveined)
1/2 cup butter
1-8 ounce of angle hair spaghetti
1 cup cream of mushroom soup
1 cup sour cream
1 cup mayo
1/2 tsp. dijon mustard
1/4 cup dry sherry or wine
3/4 cup sharp cheese on top

Cook noodles 5 min, drain, put in 11x9 casserole dish. Saute
shrimp in butter. Spread shrimp over noodles and mix Add soup,
sour cream, mayo, and mustard to remaining butter-mix and pour
over shrimp. Top with cheese. Bake for 30 minutes at 350 degrees.

Contributed to our recipe list by Darlene.

Posted by Willie Crawford at 07:49 PM | Comments (0) | TrackBack

She Cured Her Arthritis AND Lost 120 Pounds - Read Her Inspirational Story.

I Cured My Arthritis You Can Too!
That's what Margie titled her book :-)

I don't yet have arthritis and don't anticipate getting it even
though my grandmother had it and my mother has it. That's because
I have a very good grasp of what causes it.

On a recent visit, I gave my mother a copy of this book:

My friend and fellow Floridian Margie Garrison wrote it. She
wrote this book after she cured her on arthritis... largely
through diet. He doctors had told her that there was no
hope for her leading a normal, pain-free life. They told
her to expect to spend the rest of her life in a wheel chair.
Instead, she CURED herself.

I found the book very inspirational and very informative.

Margie also lost 120 pound. She tells how she did that and
you can too in her ebook I Lost 120 Pound You Can Too

Check out Margie's books. Tell her that Willie Crawford Sent You.

Willie

Posted by Willie Crawford at 07:25 PM | Comments (0) | TrackBack

Fat-free Cabbage Casserole

Fat-free Cabbage Casserole
Ingredients

1 head (small) cabbage, shredded or chopped fine
1 jar (large) favorite spaghetti sauce (or make your own)
1 cup rice (I use white, but I'm sure brown would work)
1 cup water
1 cup sliced mushrooms (other vegetables would work too)

Directions

In a dry, nonstick skillet fry rice until it's brown in color. Put
half in the bottom of a large casserole. Layer half of shredded cabbage on
top of it.
Mix water and spaghetti sauce and pour half of it over cabbage.
Spread half of mushrooms over this. Then repeat layers.
Bake for about an hour at 350º F.

Recipe contributed by Rosemary!

Posted by Willie Crawford at 11:26 AM | Comments (0) | TrackBack

Corn Casserole Recipe

Corn Casserole

1 can drained whole corn
1 can cream corn
2 beaten eggs
1 pkg Jiffy corn muffin mix
1 onion, chopped fine
1 Tbsp green pepper, chopped fine
1 stick oleo
1 pint sour cream
2 cups grated cheddar cheese
Saute onion and pepper in oleo
Fold corn into beaten eggs. Add 1 pkg Jiffy corn muffin mix into
egg mixture. Pour into Pam-sprayed 9x13 baking dish. Spread with
sour cream and top with cheese (I swirled the sour cream down into
the mixture).
Sprinkle with paprika (optional)
Bake 40 minutes at 375°.
Cover for a few minutes before serving.

Recipe shared with our recipe list by Darlene.

Posted by Willie Crawford at 10:24 AM | Comments (0) | TrackBack

Red Eyed Gravy With Ham

Gravy, Red-Eye with Ham
3 slices country ham, cut 1/8 to 1/4-inch thick
1/2 cup brewed coffee
Biscuits, grits or rice
Procedure
In a large cast iron skillet, cook ham 4 to 5 minutes per side.
Transfer ham to warm platter; keep warm.
Quickly add coffee to hot skillet, being careful to avoid
splattering. Cook, scraping pan to remove crusty bits until
mixture boils vigorously. Continue cooking about 3 minutes more
or until mixture is reduced by half.

Recipe shared with our recipe list by Lucky.

Posted by Willie Crawford at 10:23 AM | Comments (0) | TrackBack

Recipes: Granny Daisy's Dressing And Giblet Gravy, Giblet Gravy, Old-fashioned Stuffing

GRANNIE DAISY'S DRESSING AND GIBLET GRAVY

1 to 2 pans of cornbread (cooked in
iron skillet using yellow meal)
1 to 2 onions (round, chopped)
1 large bell pepper, seeded and
chopped
1 c. chopped celery
1 bunch green onions, chopped
1/2 lb. bacon (fried slowly until
crisp, reserve bacon and fat
separately)
3 c. cooked rice
6 boiled eggs
4 raw eggs, slightly beaten
1/2 to 1 gallon chicken broth
Salt and pepper

Crumble cornbread and rice into large roaster pan. Set aside.
Saute onion, celery, green onions, and bell pepper in 1/2 cup
of reserved bacon fat. add to cornbread mixture. Chop boiled
eggs and add to mixture.
Crumble crisp bacon and add to mixture. Salt and pepper as
desired. Pour enough chicken broth into mixture to make a
thick pouring consistency. Stir in beaten eggs. Bake at 350
degrees for 2 to 3 hours. Chicken or turkey pieces may be
added. Sage may be added. Poultry seasoning may be added.

--GIBLET GRAVY:--

1/3 c. oil
1/3 c. flour
2 chopped green onions
2 chopped boiled eggs
Broth

In 2 quart saucepan, mix together oil and flour (do not brown).
Stir in enough broth until desired consistency. Cook on medium
heat.
Add onions and chopped eggs. Cook chicken livers and gizzards
may be added.
Serve in gravy bowl.

OLD FASHIONED STUFFING

4 c. diced celery
1 c. onion, chopped
1 c. margarine
4 qt. dry bread cubes
1 tbsp. salt
1 1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
Hot broth or water

Cook celery and onion in hot margarine, until transparent.
Turn into large bowl. Add other ingredients; mix well. Makes
enough stuffing for 14 to 18 pound turkey. If a moist dressing
is preferred add more broth.
stuffing can be cooked separately in 350 degree oven, covered
for 15 minutes then uncovered for 15 minutes.

Recipe shared with our recipe list by Lucky.

Posted by Willie Crawford at 10:20 AM | Comments (0) | TrackBack

Carmel Banana Pie

Caramel Banana Pie

1 graham cracker crust
1 can sweetened condensed milk
3 bananas sliced
1 carton cool whip

Place sweetened condensed milk in the bottom of a glass pie plate
and cover in foil. Place pie plate in the bottom of a larger
casserole in about 1/4 inch of water. Bake at 425 for 1 hour 15
minutes, until milk is dark and caramel colored. Cool about 15
minutes

Slice bananas into the bottom of the graham cracker crust and
cover with the caramel. Cool in the refrigerator for about 30
minutes and then top with Cool Whip. Chill until serving.

Recipe shared with our recipe list by Amy.

Posted by Willie Crawford at 10:13 AM | Comments (0) | TrackBack

Blue Cheese Dressing Recipe

Blue Cheese Dressing

1 small pkg. Blue Cheese (approx. 1 cup)
1 Cup Hellman's Mayo
3 T. minced onion
1 T. minced garlic
1/2 cup sour cream
1 T. lemon juice
Salt & pepper to taste

Mix well and chill overnight - Wonderful

Submitted by Kay

Posted by Willie Crawford at 02:38 AM | Comments (1) | TrackBack

Jim's Country Style Pork Ribs

Hi Willie;

This is BigJim whith another recipe for you.
Jim`s Country Style Pork Ribs
1. 6 country style pork ribs
2. 48oz can pineapple juice
3. 1 bottle Bar-b-que Sauce
directions:
1.Trim off all excess fat from ribs.
2. place ribs and pineapple juice in a large stock pot and boil ribs for 1 hour.
3. drain off juice, place ribs on a cookie sheet, and baste one side of ribs with
the Bar-b-que Sauce.
4. Place ribs in oven and broil them for 2 1/2 minutes. take out and baste and
broil the other side.
5. after that take out of oven and baste a third time and let them set for 5 minutes.
6. they are ready to serve now. I usually enjoy a good potato salad with these.
* watch out you will need a spatula to handle these ribs because they are so tender.
Enjoy.... BigJim...

Posted by Willie Crawford at 01:33 AM | Comments (0) | TrackBack

Raisin Bread Pudding

Pudding:
8 slices bread, cubed (I use Hearty White Bread by Pepperidge Farms)
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 tsp. ground cinnamon
Sauce:
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 cup water
3/4 cup sugar
1 tsp. vanilla extract
Place bread cubes in a greased slow cooker (I used my 5-qt. Rival). In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon.
Pour over bread; stir. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F. Just
before serving, melt butter in a saucepan. Stir in flour until smooth.
Gradually add water, sugar and vanilla. Bring to a boil; cook and stir
for 2 minutes or until thickened. Serve with warm bread pudding (it's
good with half and half instead, too).
NOTE: The pudding recipe called for 1/4 cup sugar, but the second time I made it I doubled it to 1/2 cup and we thought it was better, but still not too sweet.
YIELD: 6 servings.
SOURCE: "Quick Cooking" January/February 2000

Posted by Willie Crawford at 01:31 AM | Comments (0) | TrackBack

Jim`s Pineapple Cheese Pie

Jim`s Pineapple Cheese Pie
1 lg. box pineapple jell-o
1 med. box cream cheese
1 20oz can crushed pineapple
2 reg. size tubs cool whip
1 9" pie crust(ready to serve)
Directions:
1. drain juice from pineapple fruit, set fruit aside.
2. dissolve jell-o in the pineapple juice, then microwave it for 2 minutes.
3. while that is cooling a little. mix pineapple fruit with cream cheese, and 1 tub of cool whip.
4. now mix the jell-o mixture into the cream cheese mixture, mix thoroughly and pour in to pie crust.
5. refrigerate for 4-5 hours, when ready to serve add a dollup of cool whip from the other tub you have left. to each piece.
* this recipe can be used as a dessert like pudding and not use a pie crust.
enjoy..BigJim....

Posted by Willie Crawford at 01:27 AM | Comments (0) | TrackBack

March 29, 2005

Low Carb Diet Secrets Revealed

For an excellent free report that tells you how to lose weight and keep it off just by minor changes to your diet, simply click here.

Low Carb Diet Secrets Revealed
Jeff Smith

You may be considering a low carb diet program, but wonder if they really work, and if so, how well?

Let's take the mystery out of low carb diets by giving you the 3 most important elements to their success.

First, you need to bring your carboydrate cravings under control. Some diet programs argue that most of us are addicted to carbohydrates. Others take a more moderate approach and link it to the glycemic index.

All of the low carb diets are consistent on this one fact though - you need to overcome short-term cravings to ensure long term weight loss success.

There is definite scientific proof linking simple carbohydrates, such as sugar, to cravings you have for more food.

Second, you need to focus on better carbs versus the worse carbs. What that means is simply that you must consider which carbohydrates result in more glucose spikes being created by your body.

Simple carbs are quickly absorbed and result in significant glucose spikes which, can result in more fat being stored in your body. Low carb diets balance overall carbohydrate input with the quality and type of carbohydrates.

Just by reducing the simple carbs in your diet such as sugar, milk, some fruit you can make a big difference in curbing your cravings for more food.

Third, you must gain confidence in the delicious foods you are able to eat on low carb diets so that you stick with the change. You cannot expect to achieve long term success with your diet program if you are not educated or satisfied with the amazing alternative foods at your disposal.

Low carb diets can lead to weight loss, health benefits and an entire lifestyle change - however you don't have to give up everything you enjoy in order to experience rapid weight loss.

By focusing on foods that trigger chemical and biological reactions in your body resulting in cravings, you can burn fat and increase your health at the same time.

Discover the Ultimate Weight Loss Resource Center. You Really Can Lose MORE Weight FASTER -- and keep it off. Find our more about Weight Loss programs, products, diets, recipes, pills and more...Right here: http://www.rapid-weight-loss.com

For an excellent free report that tells you how to lose weight and keep it off just by minor changes to your diet, simply click here.

Posted by Willie Crawford at 11:14 PM | Comments (0) | TrackBack

Losing Weight Without Being Hungry

For an excellent free report that tells you how to lose weight and keep it off just by minor changes to your diet, simply click here.

Losing Weight Without Being Hungry
Melanie Mendelson

Many people associate weight loss with being hungry all the time. They're afraid to start a weight loss plan because they want to avoid the frustrations of hunger.

And yes, a lot of times for many people it's better to be overweight than to starve. I'm no exception. I really like to eat, so there's no way I would be constantly hungry for the sake being thin. What kind of life is it if you're always feeling hungry?

Our natural instinct tells us to eat when we are hungry. Hunger is a signal telling the body that it needs to eat. It is also a signal to the body that it is in danger, that it needs food now. Our self-preservation instinct makes us scarf down everything in sight in response to feelings of starvation.

Our body doesn't care that we live in the modern world where food is plentiful. It acts the same as it would if we were living in a wild, having to hunt for our food. And it is not wise to go against the instinct that is designed to protect us from starvation death.

So, get ready for a surprise: you do not have to be hungry in order to lose weight. On the contrary, eating regular meals and keeping yourself full is what will actually help you stick to your healthy eating plan and reach your goals. Keeping your hunger in check will help you avoid overeating. It will also prevent you from feeling miserable, frustrated and out of control.

Try eating 5-6 small frequent meals as opposed to three large ones. If you wait too long for a meal, by the time the food comes, you will be starving and will not be able to control yourself. Eating smaller meals more often helps keep you full, and lets you be in control.

Never skip meals. Some people think that by skipping breakfast or lunch they will save total calories, but the opposite happens. Because they go for too long without food, they end up compensating for it and then some later in the day. In addition, skipping meals slows down your metabolism, because your body feels like it's not getting enough food. So it activates its survival instinct and burns fewer calories.

Another trick is to eat slower. It takes our body around 20 minutes to realize that it's full. If you eat too fast, you will eat unnecessary calories while your body is determining whether it is still hungry. By the time it realizes that it's full, it is too late, since you've already eaten more than you needed. If you eat slowly, your brain will start sending signals to stop eating just in time.

So don't starve yourself in pursuit of weight loss. There's absolutely no need for it. Get used to the idea that losing weight does not require being hungry.

Losing weight in a healthy way does not involve starving or deprivation. That's why it is permanent -- if you lose weight in a healthy way, you're likely to keep it off for good.

--------------------------------------------------------------------------------

Melanie Mendelson is one of those select few people who succeeded in losing weight and keeping it off. She lost 23 lbs and got down to her ideal weight, and she reveals all her weight loss secrets in her special guide. Visit Melanie's site at http://www.practical-weight-loss.com

For an excellent free report that tells you how to lose weight and keep it off just by minor changes to your diet, simply click here.

Posted by Willie Crawford at 11:10 PM | Comments (1) | TrackBack

Cube Steaks With Gravy

Cube Steaks With Gravy

1/3 cup all-purpose flour
6 beef cube steaks ( 1 1/2 pounds)
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy
mix
1 can mushrooms, drained
Hot mashed potatoes or cooked noodles

Place flour in a large resealable plastic bag. Add steaks, a few at a
time, and shake until completely
coated. In a skillet, cook steaks in
oil until lightly browned on each side. Transfer to a slow cooker.
Add the onion and 2 cups water. Cover and cook on low for 8 hours or
until meat is tender. In a bowl, whisk together gravy mixes with

remaining water and mushrooms. Add to
slow cooker; cook on high 1 hour longer. Serve over mashed potatoes.

Contributed to our recipe list by Latarsia.

Willie Crawford
Willie Crawford's Customer Appreciation Seminar
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Great Internet Marketing Articles
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More Website Traffic Than You Can Handle!

Posted by Willie Crawford at 09:55 PM | Comments (0) | TrackBack

Chicken And Dumplings

CHICKEN AND DUMPLINGS

1 stewing chicken (4 or 5 lb.)
or 2 fryers (3 lb. each)
1 small onion, sliced
1 carrot, sliced
2 stalks celery with leaves,
chopped
1 tsp. salt
4 Tbsp. butter
6 Tbsp. flour
1/8 tsp. paprika
1/2 c. light cream
white pepper to taste
dumplings

Simmer chicken, onion, carrot, celery and salt in enough water to cover
until chicken is done, 1 1/2 to 2 hours. Remove the chicken from the
broth. When it is cool enough to handle
remove the skin and bones and dice the chicken. Strain the stock and if
necessary, add enough water to make 1 quart.

Melt butter in a heavy saucepan. Stir in the flour mixed with paprika.
Add the chicken stock, stirring constantly. Cook for 2 minutes. Add
chicken, cream and pepper. Season to taste.

Spoon the dumplings on top of the gently bubbling chicken mixture and
cover. Cook 15 minutes without lifting the lid.
Serve at once.

Dumplings:

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
1 Tbsp. shortening
3/4 c. milk

Sift the dry ingredients 3 times. Blend in the shortening with a pastry
blender or fork. Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the
dumplings on top of the gently bubbling chicken mixture and
cover. Cook for 15 minutes without lifting the lid.

Shirley

Recipe shared with our recipe list by Shirley

Willie Crawford
http://WillieCrawford.com
http://WriteACookbook.com
http://TheRealSecrets.com
http://HowToBeReallyHealthy.com
http://Tournamentsite.com
http://ProfitMagician.com
http://Chitterlings.com
http://InternetMarketingSeminarSchedule.com
Great Internet Marketing Articles
Make Money Selling Real Greeting Cards Over The Internet
More Website Traffic Than You Can Handle!

Posted by Willie Crawford at 01:55 PM | Comments (0) | TrackBack

March 28, 2005

me Style Chicken Nuggets with Honey Mustard Sauce

For those of you that like Chicken Nuggets, here is a recipe that is easy and taste great. If you do not eat fried foods, I have provided an alternative that is just as good.
Enjoy,
Yonna
1 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
1 1/2 cups flour
Salt and pepper
Vegetable oil for frying

Cut the chicken breasts into 1/2" x 2" strips. Open the chicken
thighs and spread flat, butterfly style. Cut into 4 equal pieces, 2
if the thigh is very small. Season each piece of chicken on both
sides with salt and pepper.

In a large skillet, heat 1/4" of oil over a medium-high heat. While
the oil is heating, place the flour in a lunch-size paper bag or
large plastic bag, add several pieces of chicken, and shake to coat
well.

Place the chicken pieces in the hot oil and fry until golden brown, 3
to 5 minutes, and then fry just a little more for extra crispness.
Cook the chicken in batches; don't try to get it all into a skillet
at one time. Drain on paper towels. Serve warm with dipping sauce.

Option: Prepare as above but do not coat with flour. Instead, brush
on a little olive oil, season, and broil until browned but still
juicy inside, about 2 or 3 minutes each side.

Honey-Mustard Dipping Sauce

Combine 1 cup honey and 1/2 cup Dijon mustard.

Note: Best when prepared a day or two ahead of time.

Recipe contributed to our recipe exchange mailing list by Yonna.

Posted by Willie Crawford at 09:31 PM | Comments (0) | TrackBack

Classic 7 Up Pound Cake

Classic 7 UP Pound Cake

This recipe has been around for years and, judging from its
popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300°F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in
the bowl of an electric mixer. Beat until light and fluffy, about
5 minutes. Add eggs, one at a time, beating well after each
addition.

In a separate bowl, combine the flour and salt, and add to
butter/sugar mixture alternately with 1 cup 7 UP, beating well
after each addition.

Spoon batter into prepared 10-inch tube pan, and bake for 1 hour
and 45 minutes, or until cake tester comes out clean. Cool in pan
on a wire rack for 10 minutes, then invert on serving plate and
remove pan.

While cake is cooling, make the glaze by stirring together the
1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil
over medium heat, and boil 2 or 3 minutes or until sugar is
completely dissolved. Punch holes in top of warm cake with a
toothpick. Spoon glaze over cake, and cool completely before
serving.

From our recipe list.

Posted by Willie Crawford at 09:01 AM | Comments (0) | TrackBack

Diabetes and its Management

Here's a nice article on Diabetis. For a free report on things most doctors don't even know about Diabetis, click here.

Willie

Diabetes and its Management
Sahil Mehta

Diabetes and its Management

Diabetes Mellitus is one of the most costly burdensome chronic diseases of our time and is condition that is increasing in epidemic population in the whole world. The complications resulting from the diseases are a significant cause of morbidity and mortality and are associated with failure of various organs such as the eyes, kidneys and nerves. Diabetics are also at a significantly higher risk for coronary artery disease, peripheral vascular disease and stroke and they have a greater likelihood of having hypertension dyslipidemia and obesity.

What is Diabetes?

Diabetes is a serious disorder of the glands, of pancreas to be exact, called Madhumeha in Ayurveda. It is one of the most insidious disorders of the metabolism and, if left undiagnosed, may lead to rapid emaciation and ultimately death.

What are the types of Diabetes?

According to Ayurveda Diabetes is of two types: Diabetes Mellitus- Insulin dependent Juvenile Diabetes (IDDM-Type I) in which the body is unable to produce insulin and Non Insulin Dependent Adult Onset Diabetes (NIDDM-Type II) in which the pancreas produces insulin, but it is insufficient for reducing the blood glucose to normal levels.

What are the common symptoms of Type- 1 Diabetes?

Some of the common symptoms of Type- 1 Diabetes are:

Excessive Thirst

Frequent urination

Unexplained weight loss

Irritability

Weakness

Fatigue

What are the common symptoms of Type- 2 Diabetes?

Some of the common symptoms of Type- 2 Diabetes are:

Loss off weight

Numbness in hands or feet.

Uncontrolled infections

Pain in the limbs

Inflammatory chest infections

Dimness of vision, contrast

Excessive thirst

Body weakness

What are the different tests for Diabetes?

Urine Test: Some chemicals are added to a few drops of urine. Colour change indicates presence of glucose in urine.

Blood Test: In this, blood is taken to test the glucose level. This is more accurate test to confirm diabetes

Which parts of my body are affected by Diabetes?

Blood Vessels: Higher level of glucose damage the blood vessels. As a result of this most of the diabetic complications occur in blood vessels.

Heart: Diabetes affects the heart by: Increasing the amount of fat in blood and increasing the amount of homocysteine in blood.

Kidney: In diabetes because of increased levels of glucose, kidneys have to do extra work to retain essential substances and separate waste products to produce urine. This affects the small blood vessels and their capacity to filter. After many years of work, it leads to kidney failure.

Eyes: Diabetes affects blood vessels of the eyes. Damage to these blood vessels leads to eye problems like: Damage to retina, Cataract or total loss of vision

Foot: Damage to blood vessels reduces blood flow to the feet and increases risk of developing foot ulcers and infections.

Nerves: High glucose level for a long time damages nerves. Nerve damage reduces sensation in some parts of body which may lead to: Numbness and tingling, Fainting and dizziness

How do I know if my diabetes medicines are working?

Learn to test your blood glucose. Ask your doctor about the best testing tools for you and how often to test. After you test your blood glucose, write down your blood glucose test results. Then ask your doctor teacher if your diabetes medicines are working. A good blood glucose reading before meals is between 70 and 140 mg/dL.

Ask your doctor about how low or how high your blood glucose should get before you take action. For many people, blood glucose is too low below 70 mg/dL and too high above 240 mg/dL.

One other number to know is the result of a blood test your doctor does called the A1C. It shows your blood glucose control during the past 2 to 3 months. For most people, the target for A1C is less than 7 percent.

Home Remedies for Diabetes:

The best remedy for this disease is the bitter gourd, better known as ‘karela’. Eat this vegetable as often as you can or have at least one tablespoon of karela juice daily to reduce blood sugar levels in your blood and urine.

Amla, due to its vitamin C content is effective in controlling diabetes. A tablespoon of its juice, mixed with a cup of fresh bitter-gourd juice, taken daily for two months will secrete the pancreas and enable it to secrete insulin.

Take ten tulsi leaves, ten neem leaves and ten belpatras with a glass of water early morning on an empty stomach. It will work wonders in keeping your sugar levels under control.

The leaves of Butea tree are very useful in diabetes. They reduce blood sugar and are useful in glycousia.

Take two teaspoons of powdered Fenugreek seeds with milk. Two teaspoons of the seeds can also be swallowed whole, daily.

Eat 10 fresh fully grown curry leaves every morning for three months. It prevent diabetes due to heredity factors. It also cures diabetes due to obesity.

More on http://www.ayurvediccure.com/diabetes.htm

*AyurvedicCure.com*

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My High Blood Pressure

I encounter so many people with high blood pressure day in and day out that I thought I'd share a few article with you on the topic as well as a few recipes.

I also encourage you to get a copy of a free report on how to really prevent and cure many common ailments by clicking here.

My High Blood Pressure
Steve Alan

I have probably had high blood pressure for a long time. This is the story of how I found out.

In hindsight, I can identify many symptoms of high blood pressure, but I either ignored them or thought they were related to other things.

The major symptom I had was headaches. Most days I would either wake up with a headache or develop one. Some of them were real "head splitters" ... occasionally I would have to lie down to stop the nausea. I remember often working in front of my computer and trying very hard not to move my head to avoid feeling sharp pains.

Since being diagnosed with high blood pressure and starting medication, I have not had one headache (around nine months now). My headaches were definitely due to my high blood pressure, but back then I thought they were due to stress, or poor posture due to sitting at a computer all day ... or any number of things.

THE DIAGNOSIS

I had been told for years by doctors that my blood pressure was high, but that it was probably due to the "white coat"effect. Turns out it wasn't. I went to a new doctor, and as she took my blood pressure, she had a very worried look on her face.

My systolic blood pressure reading was over 200.

She told me to go to hospital immediately and made me promise I would not ignore her warning. At the time I did think she was over-reacting, and I pictured myself sitting in the hospital emergency waiting room for a couple of hours, waiting for a doctor to see me, giving me a couple of pills to take, and heading home.

The actual story was very different.

I arrived at emergency and was given the standard "patient detail" form to fill out. Before I was 1/3 of the way through, a nurse turned up to take my blood pressure. She also got a worried look on her face, and took me straight to one of the emergency beds. This is in a hospital system famous for making people wait hours in emergency.

I had doctors all over me ... injecting things, taking blood, scanning me and god knows what else.

My clearest memory of that day was suddenly feeling very light headed.

The doctor later told me that I "liked" a drug (I think it was hydralazine) he injected into me. I say "liked" because only a doctor could think I "liked" it. In about 30 seconds I went from feeling what I then considered normal, to being drenched in sweat, head spinning and throwing up my lunch. The nurses told me later that I was as white as a ghost.

I remember asking one of the emergency nurses if she thought I would be able to go home that night. She laughed.

I ended up spending 4 days in intensive care, and 6 days in the general hospital before they let me go home.

The quality of the care, the doctors and the nurses were all amazing. We have a free hospital system in Australia which sometimes gets a bad rap, but my experience was very positive.

MEDICATION

They never found a cause ... I just have high blood pressure. I take a fair bit of medication, and my blood pressure is now at normal levels.

My doctor told me to buy a blood pressure monitor and record my readings each day. Because I kept forgetting to take my readings, I wrote a software program to remind me. The software also charts the readings from my home monitor, and it is clear that my readings have been dropping over the last six months.

My readings are now around 110-120 over 70-80. Much better, but more importantly, I feel a lot better ... I had no idea that high blood pressure could make you feel so unwell.

If you also have high blood pressure I wish you well! If you have not seen a doctor about it, I highly recommend it ... don't leave it as late as I did, they can help you to feel a lot better!

Steve Alan is the author of a software program for Windows (free trial available), which reminds you to use your home blood pressure monitor, as well as recording and charting your readings. Email or print a report of your readings for your Doctor. For more information go to: http://www.my-blood-pressure.com.

steve@my-blood-pressure.com

Make sure you get the free report by clicking here.

Willie

Posted by Willie Crawford at 01:11 AM | Comments (1) | TrackBack

March 27, 2005

Down-Home Sausage Gravy

Down-Home Sausage Gravy
Yield: 10 servings

1 pkg (16 ounces) fresh breakfast sausage
2 tbsp finely chopped onion
6 tbsp all-purpose flour
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 cup water
1/4 tsp salt
1/4 tsp hot pepper sauce
10 hot biscuits, split

Procedures
COMBINE sausage and onion in large skillet. Cook over medium-low heat,
stirring occasionally, until sausage is no longer pink. Stir in flour;
mix well. Stir in evaporated milk, water, salt and hot pepper sauce.
Cook, stirring occasionally, until mixture comes to a boil. Cook for 1
to 2 minutes.
SERVE immediately over hot biscuits.

Posted by Willie Crawford at 11:25 PM | Comments (0) | TrackBack

Diabetic Southern Pecan Pie

1 unbaked pie shell
1 cup fruit sweetener **
1 env. plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp. water
2 tbsp. cornstarch
3 eggs
2 tsp. vanilla
2 tbsp. very strong coffee or espresso (prepared, not grounds)
24 pecan halves
** To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9" pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, 1 at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30 - 40 minutes (until custard is set) at 375° F. Cool slightly before cutting.
Makes 6-8 servings.

Posted by Willie Crawford at 11:24 PM | Comments (0) | TrackBack

Salisbury Steak Recipe

Salisbury Steak

Enjoy this simple, yet tasty, entree any night of the week. In
addition to fitting into a healthful eating plan for your family, it
contains ground beef, a good source of iron.

Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings

Ingredients:
2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 medium onion, finely chopped
3 egg whites
2 cups water, divided
1 Tbsp. oil
1/2 cup KRAFT Original Barbecue Sauce
1 tsp. Worcestershire sauce
1/4 tsp. black pepper

Directions:
Mix meat, stuffing mix, onion, egg whites and 1-1/2 cups of the water
until well blended. Shape into 8 (5-inch) patties. Heat oil in large
nonstick skillet on medium heat. Add patties; cook 6 min. on each side or
until cooked through and golden brown on both sides. Drain fat from skillet.
Combine barbecue sauce, remaining 1/2 cup water, the Worcestershire sauce
and pepper; pour evenly over patties. Bring to boil. Reduce heat to low;
cover. Cook an additional 5 min. or until sauce is slightly thickened and
heated through.
> Tip: Substitute ground chicken, ground pork or thawed frozen LOUIS
>RICH Pure Ground Turkey for the ground beef.
> Nutritional Info: Per Serving: Calories: 280, Total Fat: 8 grams,
>Sat Fat: 3 grams, Cholesterol: 70 mg, Sodium: 630 mg, Carbohydrates: 22
>grams, Dietary Fiber: 1 gram, Sugars: 7 grams, Protein: 27 grams
Dietary Exchange: 3 Meat (L), 1 1/2 starch

Submitted to our recipe list by Rosemary Weliever. Click here to join our recipe list.

Willie Crawford

Posted by Willie Crawford at 10:38 PM | Comments (0) | TrackBack

March 26, 2005

Two Chicken Pot Pie Recipes

Granny's Chicken Pot Pie

CRUST:
1 cup all-purpose flour -- divided
3 tablespoons ice water
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening
FILLING:
3 cups chicken stock -- divided
1 pound red potatoes -- diced
1 cup sliced carrots
2 teaspoons butter or margarine
1/2 cup chopped shallots
1/2 cup all-purpose flour
2 cups chopped cooked chicken breast
1 cup frozen green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
1 dash pepper
vegetable cooking spray
2 teaspoons skim milk
To prepare crust, lightly spoon 1 cup flour into dry measuring
cups; level with a knife. Combine 1/4 cup flour, ice water, and
vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon
salt in a large bowl; cut in shortening with a pastry blender or
2 knives until mixture resembles coarse meal. Add vinegar
mixture; stir just until moist. Press mixture gently into a 5"
circle on heavy-duty plastic wrap; cover with additional
plastic wrap. Chill for 15 minutes. Roll dough, still covered,
into a 13x10" oval. Place dough in freezer 5 minutes or until
plastic wrap can be easily removed.
Preheat oven to 400°F.
To prepare filling, bring 2-1/2 cups chicken stock to a boil in a
medium saucepan. Add potato and carrot; cook 2 minutes. Drain
mixture in a colander over a bowl, reserving cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add
shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry
measuring cup; level with a knife. Combine 1/2 cup flour and
1/2 cup chicken stock; stir with a whisk. Add to skillet. Stir
in potato mixture, reserved cooking liquid, chicken, peas, 3/4
teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from
heat; cool slightly. Spoon chicken mixture into a 1-1/2-quart
casserole dish coated with cooking spray. Remove 1 sheet of
plastic wrap from dough. Place dough on top of chicken mixture,
pressing to edge of dish. Remove top sheet of plastic wrap.
Cut 5 slits in top of crust to allow steam to escape.
Gently brush crust with milk.
Bake for 45 minutes or until golden. Let stand 10 minutes.

Chicken Pot Pie, Mama’s old fashioned

1 pkg. yeast
8 c. plain flour
2 tsp. salt
8 tbsp. sugar
1 c. Crisco
Warm water (enough to work up dough)
4 tsp. baking powder
1 old hen, skinned
Mix flour, salt, sugar, and baking powder in a bowl. Put yeast in
a cup of warm water.
Make a hole in the flour and put in the Crisco and yeast. As you
mix, add water until you get the dough worked up. Shape dough into
a ball and then grease the bowl so the dough won’t stick. Let dough
rise until it is twice the size you started with.
While dough is rising, cook, cool, and de-bone chicken. In a large
pot put layer of chicken, leaving an open space in the middle for
air and juice to work through. Next, punch dough down and
pinching off small pieces put a layer of dough on top of chicken.
Alternate layers until all chicken and dough is used. Pour chicken
broth in the center and along the sides of pot and cook until done.

Shared with our recipe list.

Posted by Willie Crawford at 11:34 AM | Comments (0) | TrackBack

OT: Willie Crawford's Customer Appreciation Seminar

I just wanted to make sure all of my customers and clients who were interested didn't miss my upcoming Customer Appreciation Seminar. It's less than a month away.

Click here for full details and to sign up!

Willie

Posted by Willie Crawford at 12:12 AM | Comments (0) | TrackBack

March 25, 2005

Oven-Fried Catfish Recipe

Oven-Fried Catfish

This Southern favorite has the same great flavor
as deep-fried catfish but contains less fat.

Ingredients:

Non stick cooking spray
1/2 cup yellow cornmeal
2 T unbleached all purpose flour
1 t chili powder
1/4 t paprika
1 t salt (optional)
1/4 t ground black pepper
1/4 cup evaporated skim milk
*4 catfish(about 1 lb)
Optional garnish: lemon wedges

Directions:

Heat oven to 450.
Spray broiler pan rack with non stick spray.
On long sheet of waxed paper or a small bowl
or plastic food sotrage bag, mix cornmeal mixture
evenly on waxed paper or dinner plate.
Pour milk into shallow dish or pie plate.
Dip a fillet in milk, covering completely.
Dredge it in cornmeal mixture until evenly coated.
Place fish on broiler pan rack; coat remaining fillets; arrange
on rach without them overlapping or touching. Lightly spritz tops
of fish with cooking spray.
Bake uncovered until fish is cooked through
and flakes easily when tested with fork,
about 15 minutes.
Garnish wth lemon wedges.

Per serving 244 calories; 9 grams fat;
54 milligrams cholesterol; 86 mlligrams sodium,
18 grams carbohydrate, 21 grams protein.

Step-by step Tips:

Assemble all ingredients

Dip both sides of fish into milk,
allowing excess to run back into dish.

As an alternative an egg beaten
with 1 teaspoon water can be used
instead of milk to adhere the coating.
Dipping fish in milk, however,
can help eliminate 'fishy' taste.

Dredge fish in cornmeal mixture to coat evenly.

Waxed paper is suggested for easy cleanup

Spray tops of fish lightly with cooking spray.
This thin coating of oil adds to browning and crispness.

Serves 4

*Fish fillet of choice may be substituted for catfish

Submitted by *Gail*
Compliments of Essence Magazine

Willie

Posted by Willie Crawford at 02:44 AM | Comments (0) | TrackBack

Raisin Bread Pudding Recipe

Raisin Bread Pudding

6 large eggs, beaten
1/2 c. sugar
4 c. milk
2 tsp. vanilla
1/2 tsp. salt
5 c. bread pieces
1 1/2 c. raisins
2 Tbsp. cinnamon

Put bread pieces in large bowl. Mix milk and eggs together, then add
sugar, salt and vanilla. When mixed together pour over bread pieces and
let stand 5 minutes. Pour into a casserole; add raisins and then
sprinkle more cinnamon over top. Bake at 375 degrees for 45 minutes or
until center is done.

Contributed to our recipe mailing list by Shirley.

Posted by Willie Crawford at 01:15 AM | Comments (0) | TrackBack

March 24, 2005

KFC Cole Slaw Recipe

I haven't tried this recipe but this is suppose to be the real thing.
Joe (On our recipe mailing list).

KFC Cole Slaw

8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels.
(The food processor is great for this!) In salad bowl, combine the sugar,
salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat
until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate
for at least 2 hours before serving. Serves 6 to 8.

Willie Crawford

Posted by Willie Crawford at 05:02 PM | Comments (0) | TrackBack

Multi-purpose Meatloaf Mix Recipe

Here's a delightful recipe recently shared with our recipe exchange mailing list:

Multipurpose Meatloaf Mix

2 eggs
salt/pepper
1/2 cup milk
1/2 cup oatmeal
1 T. Worcestershire Sauce
2 lbs. ground beef or chuck
1/2 cup minced or chopped onion

Mix above ingredients in large mixing bowl. Can be
microwaved or cooked in oven (see below.)

Meatloaf Topping:

Catsup
Make a simple brown gravy mix from a packet.
Use BBQ Sauce with a touch of brown sugar and brown mustard.
Microwave Directions:

Microwave meatloaf on high (wrap lightly with waxed paper)
approx. 15 minutes. Drain, then top with your choice of
sauce or gravy. Microwave another 3-5 minutes.
Oven Directions:

Cover meatloaf with foil and bake approx. 50-60 minutes.
Drain, then top with your choice of sauce or gravy. Bake
another 5-10 minutes.
** Will feed approx. 5 people
** You can use low-fat versions of items, too.------------------------------------------------------------
A triple batch will make the following:

1 medium-sized meatloaf
2 meatball meals (Swedish, Red Sauce)
Note: While meatloaf is cooking, I make meatballs with my
ice-cream scoop (the one with the small, moving partthat escorts the meat out of the scoop for you.) It will
save your wrist and is so much quicker.

Cook meatballs until just done. Store in an airtight
container in fridge. If freezing, be sure to cool them
first. They can be frozen before or after cooking.
© 2005 Darlene Arechederra
http://RatRaceRemedies.com

Posted by Willie Crawford

Posted by Willie Crawford at 04:52 PM | Comments (0) | TrackBack

March 23, 2005

Patti LaBelle's Macaroni And Cheese Recipe

Tiffany Denniston requested a recipe for macaroni and cheese. This one from the Patti LaBelle Cusine Book is a gastronomic joy, hope you feel the same. Not for the faint of heart. lol

Makes 4~6 serrvings

1 lb elbow macoroni
9 Tbsp butter (1 stick + 1 tbsp)
1/2 cup shredded muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack
2 cups half and half
1 cup velveeta, cut in small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degree. Ligtly butter a deep 2 1/2 quart casserole.

Cook Macorni by package direction until just tender (do not over cook). drain well, return to cooking pot.

In small sauce pan melt 8 tablespoons of butter. Stir into macoroni.

In a large bowl mix the muenster, both cheddars, and monterey cheeses.

To the macaroni add the half and half, cubed velveeta, 1 1/2 cups shredded cheeses, eggs, salt and pepper.

Trnsfer to buttered casserole sprinkle with 1/2 cup shredded cheese and dot with remaining butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot

Contributed by Earline!

Posted by Willie Crawford at 02:43 PM | Comments (0) | TrackBack

March 22, 2005

Chocolate Coke Cake Recipe

Chocolate Coke Cake

2 c. Flour
2 c. Sugar
2 sticks margarine
3 tbsp. Cocoa
1 c. Coca Cola
1/2 c. Buttermilk
2 eggs
1 tsp. Baking Soda
1 tsp. Vanilla
1 1/2 c. Miniature Marshmallows

Mix flour and sugar. Bring cocoa, coke, and margarine to a boil
in medium saucepan. Pour into flour/sugar mixture. Blend in
other ingredients, then add marshmallows and stir. (Marshmallows
at 350*.

Icing:

1 stick margarine
3 tbsp. cocoa
6 tbsp. Coca Cola
1 box powdered sugar, sifted
1 c. nuts (I prefer pecans or walnuts)

Bring margarine, cocoa, and coke to a boil. Mix with sugar and
nuts. Pour icing onto hot cake and allow to cool.

Enjoy!!!

Recipe contributed to our recipe exchange mailing list by Jurisha.

Posted by Willie Crawford at 10:19 PM | Comments (0) | TrackBack

March 19, 2005

How Much Serves How Many - A Few Ingredients

Quantity Recipes - Handy to know

1 lb. coffee makes 40 cups and serves 50 to 60 people.
1 pt. coffee cream serves 20.
1 lb. sugar serves 25.
1 gal. tea serves 50.
10 qts. punch serves 50.
1 lb. butter serves 32.
1 glass jelly serves 8.
1/2 lb. meat serves 1.
25 lbs. dressed chicken or turkey for 50.
1 lb. potatoes, mashed or scalloped, serves 3.
1 can vegetables serves 6.
1 qt. French dressing serves 75.
2 qts. cream dressing serves 75.
1 cake serves 16.
1 gal. bulk ice cream serves 20.
1 qt. brick ice cream serves 8.
1 qt. whipping cream makes 25 toppings.
1 1/2 to 2 lbs. salted nuts serves 25.
1 gal olives has 200 to 210 olives.

Willie Crawford
http://Chitterlings.com
http://WillieCrawford.com

Posted by Willie Crawford at 05:07 PM | Comments (0) | TrackBack

March 16, 2005

Buffalo-Style Chicken Fingers

Makes 12 servings
Prep: 25 minutes
Bake: 18 minutes

Ingredients
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing

Directions
1. Combine crushed corn flakes, parsley, and salt in a shallow
bowl or pie plate. Cut chicken breasts into strips about 3/4 inch
wide and 3 inches long. Combine the 1/3 cup dressing, water, and
hot pepper sauce in a large mixing bowl. Add chicken; stir to coat.
Roll chicken pieces individually in crumb mixture to coat. Place
strips on a foil-lined baking sheet.
Freeze until firm, about 2 hours.
2. To serve, heat oven to 425 degree F. Place frozen chicken
strips in a single layer in a lightly greased 15x10x1-inch baking
pan. Bake for 18 to 20 minutes or until meat is no longer pink in
center and crumbs are golden.
Serve warm with celery sticks and additional blue cheese dressing
for dipping. Makes 12 servings.

Recipe contributed to our recipe mailing list by Lucky.

Posted by Willie Crawford at 09:09 AM | Comments (1) | TrackBack

Easy Sour Cream Pound Cake

Easy Sour Cream Pound Cake
Serves 10

Ingredients

1 cup butter
2-3/4 cups sugar
6 large eggs
3 cups all-purpose flour
1 cup sour cream
1 tablespoon lemon flavor
1 tablespoon vanilla flavor

Directions

Cream butter and sugar. Gradually add flour
and eggs (beat after each addition). Add
flavorings. Mix well. Pour into a tube
pan. Bake in a 350°F oven for 50 to 55
minutes or until cake tests for doneness.

Lemon Pound Cake

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract
Lemon Glaze (below) Beat butter in a large bowl at medium speed of an
electric hand-held mixer; gradually add oil, beating until well
blended. Gradually add sugar, beating

well. Add eggs, one at a time, beating well after each addition. Add
flour to creamed mixture alternately with milk, beginning and ending
with flour. Mix just until blended after

each addition. Stir in lemon extract. Pour batter into a greased and
floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or
until a wooden pick inserted in center

of the cake comes out clean. Cool in pan on a wire rack for 15
minutes. Remove from pan and place directly on wire rack. Brush lemon
glaze on sides of cake and spoon

glaze over top, a little at a time. Let lemon pound cake cool
completely.

Lemon Glaze
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice
Combine all ingredients, stirring until sugar
dissolves

Posted by Willie Crawford at 08:21 AM | Comments (0) | TrackBack

March 15, 2005

Coca Cola Cake

Coca-Cola Cake

2 cups all-purpose flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
.
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
1/2 cup chopped pecans

Grease and flour a 9 x 13-inch pan and set aside.
In a large bowl combine flour and sugar. In a saucpan combine the
cocoa, Coca-Cola, butter, and marshmallows; bring to a boil.
Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and
vanilla; add to the first mixture.

Pour into prepared pan and bake at 350 degrees for about 35
minutes, until cake tests done.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a
boil. Stir in the sugar and mix well. Stir in nuts. Spread over
the cake while both cake and frosting are still warm.
Serves about 16.

Contributed to our recipe list by Carroll

Posted by Willie Crawford at 10:56 PM | Comments (0) | TrackBack

Chunky Monkey Cake

3 ripe bananas
1 yellow cake mix
1-1/3 cups water
3 whole eggs
1/3 cup vegetable oil
2/3 cup chopped walnuts
1/2 cup chocolate chips
chocolate frosting

Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with
cooking spray. Peel 2 bananas and mash them up in a bowl. Add
cake mix, water, eggs and oil. Beat on low speed of mixer until
well combined, about 1 minute. Increase speed to high and beat
until mixture is smooth, about 3 minutes. Chop remaining banana
into 1/2 inch pieces. Using rubber spatula, fold bananas,
chopped walnuts and chocolate chips into cake batter. Divide
batter evenly between pans. Bake at 350 degrees for 30 minutes
or until toothpick inserted in middle of cake comes out clean.
Cool in pans about 10 minutes. Remove from pans and cool
completely. Frost cake with chocolate frosting, putting icing
between layers.

Contributed to our recipe list by Rose.

Posted by Willie Crawford at 10:54 PM | Comments (0) | TrackBack

Low Fat Chicken & Rice Casserole

Low Fat Chicken & Rice Casserole

1/3 cup all-purpose flour
1-1/2 tsp. salt
1/8 tsp. pepper
1 cup nonfat chicken broth
1-1/2 cups skim milk
1-1/2 cups cooked rice, white or wild
2 cups chopped chicken breast meat, cooked, without skin
4 oz. mushrooms
1/3 cup chopped green bell pepper

Heat oven to 350 degrees. In large saucepan, blend flour, salt and pepper.
Stir in broth and milk. Stirring constantly, cook over low heat until mixture
is smooth and bubbly. Bring to a boil and stir 1 minute. Stir in remaining
ingredients and remove from heat. Pour into ungreased baking dish or
1-1/2 quart casserole. Bake uncovered for 40-45 minutes.
Garnish with parsley, if desired.

Makes 4 servings.

Submitted to our recipe list by Joyce

Posted by Willie Crawford at 10:35 PM | Comments (0) | TrackBack

Ham with Blueberry Sauce (diabetic)

2 lb fully cooked, center slice of ham, cut 1 inch thick
1/3 cup --- water
1 Tbsp --- cornstarch or arrowroot powder
1/3 cup --- low-sugar apricot jam
1 Tbsp --- brown sugar
2 Tbsp --- dry red wine
4 Tbsp ---lemon juice
1 cup juicy, plump blueberries

Preheat the oven to 350 degrees.
Trim the fat from the edge of the ham slice, if necessary. Place
the ham slice on a rack in a shallow baking pan and bake for
30 minutes.
In a small saucepan, combine the cornstarch or arrowroot powder
and water.
Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook
over medium-low heat for 5 to 6 minutes until the sauce is
thickened and bubbly.
Stir in the blueberriesand cook 2 to 3 minutes. Spoon the sauce
over the ham and serve.
Calories 224
Calories From Fat 56
Total Fat 6 g
Saturated Fat 2 g
Cholestrol 60 mg
Sodium 1463 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 9 g
Protein 27 g

Recipe contributed to our recipe list by Carroll.

Posted by Willie Crawford at 10:47 AM | Comments (2) | TrackBack

March 14, 2005

One Pot Chicken Dinner

One Pot Chicken Dinner

Ingredients:

4 chicken breasts, skinned 2 onions, cut in wedges
2 carrots, cut in 2 inch pieces 3 potatoes, unpeeled & quartered
1 can chicken broth 2 cans French style green beans
1 bay leaf 1 teaspoon garlic powder
1 teaspoon salt 1/2 teaspoon black pepper

Preparation:
Preheat oven to 350°. Clean carrots & cut into 2 inch pieces.
Quarter unpeeled potatoes & onions. Season chicken with garlic
powder, salt & pepper to taste. Arrange chicken breasts,
potatoes, onions, carrots, and green beans in a casserole dish.
Add bay leaf & additional seasoning to vegetables if desired.
Pour chicken broth over all. Bake approximately 1 hour or until
chicken is well done.

Rice Lasagna

1 pound lean ground beef or bulk pork sausage
1 medium onion, chopped
1/4 cup chopped green sweet pepper
1 28- to 32-ounce jar spaghetti sauce
2 slightly beaten eggs
2 cups low-fat cream-style cottage cheese (about 16 ounces)
1 8-ounce package shredded mozzarella cheese
4 cups hot cooked rice
1/4 cup grated Parmesan cheese

In large skillet, cook ground beef, onion, and green pepper until
meat is brown. Drain off fat. Stir in spaghetti sauce; heat
thoroughly Meanwhile, in medium bowl, stir together the eggs,
cottage cheese, and mozzarella cheese; set aside. In 3-quart
rectangular baking dish layer half of the meat-sauce mixture,
half of the cooked rice, and half of the cottage cheese mixture.
Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350 degree F oven about 50 mins

Recipe submitted to our recipe list by Yonna.

Posted by Willie Crawford at 05:04 PM | Comments (0) | TrackBack

Is Butter Or Margerine Better For You?

DO YOU KNOW...the difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams compared to 5
grams.
Eating margarine can increase heart disease in women by 53% over eating
the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other
foods.
Butter has many nutritional benefits where margarine has a few only
because they are added!
Butter tastes much better than margarine and it can enhance the flavors
of other foods.
Butter has been around for centuries where margarine has been around for
less than 100 years.

And now, for Margarine...

* Very high in trans fatty acids.
* Triple risk of coronary heart disease.
* Increases total cholesterol and LDL (this is the bad cholesterol)
* Lowers HDL cholesterol, (the good cholesterol).
* Increases the risk of cancers by up to five fold...
* Lowers quality of breast milk...
* Decreases immune response...
* Decreases insulin response.
* And here is the most disturbing fact....

HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being
PLASTIC...

This fact alone was enough to have me avoiding margarine for life
and anything else that is hydrogenated (this means hydrogen is
added, changing the molecular structure of the substance).

YOU can try this yourself: purchase a tub of margarine and leave it
in your garage or shaded area. Within a couple of days you will note
a couple of things: no flies, not even those pesky fruit flies will
go near it (that should tell you something) ... it does not rot or
smell differently because it has no nutritional value, nothing will
grow on it...even those teeny weenie microorganisms will not a find
a home to grow.

Why? Because it is nearly plastic. Would you melt your Tupperware
and spread that on your toast?

Share This With Your Friends.....(Butter them up!)

If you want to know more little known health facts that could save your
life, checkout: http://chitterlings.com/your-health.html

Willie Crawford

Posted by Willie Crawford at 02:04 PM | Comments (0) | TrackBack

March 11, 2005

Coca-Cola Cake Recipe

Coca-Cola Cake

Grease and flour a 9 x 13-inch pan and set aside.
In a large bowl combine flour and sugar. In a saucpan combine the cocoa,
Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled
mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to
the first mixture.

Pour into prepared pan and bake at 350 degrees for about 35 minutes, until
cake tests done.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir
in the sugar and mix well. Stir in nuts. Spread over the cake while both
cake and frosting are still warm.
Serves about 16.

Recipe contributed to our daily recipe list by Carroll.
You can subscribe to the list by clicking here.

Willie

Posted by Willie Crawford at 12:22 PM | Comments (1) | TrackBack

March 10, 2005

Ham With Blueberry Sauce Diabetic)

Ham with Blueberry Sauce (diabetic)

Preheat the oven to 350 degrees.
Trim the fat from the edge of the ham slice, if necessary. Place the ham
slice on a rack in a shallow baking pan and bake for 30 minutes. In a small
saucepan, combine the cornstarch or arrowroot powder and water.
Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook over
medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
Stir in the blueberriesand cook 2 to 3 minutes. Spoon the sauce over the ham
and serve.
Calories 224
Calories From Fat 56
Total Fat 6 g
Saturated Fat 2 g
Cholestrol 60 mg
Sodium 1463 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 9 g
Protein 27 g

Recipe contributed to our daily recipe exchange mailing list by Carroll.

Posted by Willie Crawford at 02:37 PM | Comments (0) | TrackBack

March 06, 2005

Martha Stewart's Blue Cheese Dressing

Blue-Cheese Dressing
Makes 1 cup

2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
Coarse salt and freshly ground black pepper

In a small bowl, stir to combine all ingredients.

Joyce

Posted by Willie Crawford at 10:31 PM | Comments (0) | TrackBack

Martha Stewart's Buffalo Chicken Wings

Martha Stewart's Buffalo Chicken Wings
Serves 2 to 4

2 quarts canola oil or Crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for stock
4 tablespoons unsalted butter
1 cup Frank’s RedHot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue-Cheese Dressing (recipe follows)
Celery sticks

1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.

2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.

3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.

Posted by Joyce

Posted by Willie Crawford at 10:29 PM | Comments (0) | TrackBack

New Cookbook - Recipes From 1800's - Discover Your Great Grandmother's Recipes

Cookbook review, Favorite Dishes, A Columbian Autograph
Souvenir Cookery Book. Over Three Hundred Autographed
Recipes, Contributed by The Board Of Lady Managers
of the World's Columbian Exposition.

Originally complied by Carrie V. Shuman, Chicago, 1893
Edited, commented upon and re-released by Willie Crawford

This delightful cookbook allows for a big peek into
the lives, customs, and habits of our grandmothers,
great grandmothers, and great-great grandmothers.
It lets you see how things were cooked before we had
all of the modern conveniences and instant everything.
For example, how they cooked "raw" rice where it was
the husked and polished stuff that we eat today.

Here a glance at the PDF cookbook's table of content"

Tea
Chocolate
Cocoa
Coffee
Bread
- Steamed Brown Bread
- Light Bread
- Franklin Gems
- Baking Powder Biscuits
- French Rolls
- Risen Muffins
- Breakfast Rolls
- Pocket Book Rolls
- Potato Rolls
- Graham Gems
- corn Cake
- Bachelor's Corn Pone
- Corn Bread
- Corn Meal Muffins
- Baked Corn Bread
- Steamed Brown Bread
- Raised Brown Bread
- Boston Brown Bread
- Strawberry Short Cake
- Strawberry short Cake (2nd Version)
- Orange Short Cake
- Sally Lunn
Ham Toast
Oatmeal
Brewis
Sandwich Dressing
Oysters
Bouillon
Soup
- Amber Soup
- Mock Turtle Soup
- Julienne Soup
- Noodle Soup
- Corn Soup
- Celery Soup
- Oyster Soup
- Bisque Of Crab Or Crawfish
- Potato Puree
- Asparagus Soup
- Tomato Soup
- Tomato Soup
(Gumbo File)
- Gumbo Soup
- Chicken Gumbo With Oysters
- Okra Soup
- Black Bean Soup
- Bean Soup
- Soup Regency
- Pea Soup
- Clam Chowder
- Clam Chowder (2nd Version)
Fish
- Soles Or Smelt Cooked With Maitre D'Hotel Sauce
- Baked Shad
- Cubion
- Cod Fish Balls
- Salmon Croquettes
Shell Fish
- Maryland Terrapins
- Terrapin White Stew
- white Stew Of Terrapin
- Terrapin Croquettes
- Deviled Lobster
- Lobster Croquettes
- Deviled Crabs
- Deviled Crabs (2nd version)
- Deviled Crabs (3rd Version)
- Soft Shell Crabs
Frog Legs
- Pannee Oysters
- Creamed Oystes
- "Little Pigs In Blankets"
- Escalloped Oysters
- Creamed Shrimp
Sauces
- Sauce Mousseline
- Boiled Egg Sauce
- Tartar Sauce
Meats
- Filet Of Beef
- Roast Beef
- Yorkshire Pudding
- Roulards
- Beef Loaf
- Hash
- Mutton chops
- Roast Lamb
- Lamb Chops
- Potted Tongue
- Veal Croquettes
- Veal Croquettes
- Veal Pot Pie
- Casselettes De Veau
- veal Fricassee
- Veal Loaf
Sweetbreads ** Explain Sweetbreads)
- SweetBread Croquettes
- Sweetbreads And Oysters
- Sweetbreads And Musrooms
- Sweetbreads En Coquille
- Sweet Bread Patties
Poultry
- Boiled Chicken
- Jambolaya
- Chicken Livers, En Brochette, With Bacon
- Pollo Con Arroz (In Spanish)
- Pollo con Tomates (In Spanish)
- Tamales De Chile (In Spanish)
- Coquilles De volaille
- Croquettes
- Chicken Croquettes
- Curry of Chicken In Puffs
- Pilauf
- Fricassee Chicken
- A Good Roast Turkey
- Dressing For Turkey
How To Cook Chestnuts
Game
- Wild Duck In Maryland
- Snipe And Woodcock Broiled On Toast
- Prairie Chicken
Vegetables
- Vegetable Oyster
- Cauliflower With Tartar Sauce
- Scalloped Potatoes
- Escalloped Sweet Potatoes
- Potato Puff
- Potato Croquettes
- Potato, Mashed
- Boston Baked Beans
- Lima Beans
- Baked Tomatoes
- Baked Tomatoes
- Stewed Tomatoes
- Beets
- Parsnips, Stewed
- Stuffed Green Peppers
- Corn Oysters
- Fried Egg Plant
- Macaroni, Good
- Rice As A Vegetable
- Cranberries
Eggs
- Plain Omelet Wiht Eight Eggs
- Green Corn Omelet
- Omelet With Ham
- Omelet, Plain
- Stuffed Eggs
- Deviled Eggs For Luncheon Or Picnics
- Escalloped Eggs
- How to Take Egg (Preparing Eggs For An Invalid)
Salad
- Lobster Salad
- Chicken Salad
- southern chicken Salad
- Chicken Salad
- Vegetable Salad
- String Bean Salad
- Excellent Potato Salad
- Tomato Salad
- Tomato Salad (Canned Tomatoes)
- Cabbage Salad
- Fish Salad
- Salad Dressing
Doughnuts & Fritters
- Famous Doughnuts
- Raised Doughnuts
- Doughnuts
- Doughnuts
- Callas, A Creole Cake Eaten With Coffee
- Apple Fritters
- Corn Fritters
- Clam Fritters
- White Corn Meal Cakes For Breakfast
- Corn Girddle Cakes Or Old Virginia Slap Jacks
- Fried Mush
- Superior Waffles
- Mexican Enchiladas
Preserves
- Tomato Conserve
- Orange Marmalade
- Compote Of Apples
- Steam Peaches
- Quince Preserves
- Watermelon Preserves
- Blackberry Jam
- Canned Spice Blackberries
- Spiced Green Grapes
- Orange Jelly
- Currant Jelly
- Crab Apple Jelly
Pickles And Catsup
- Pickled Onions
- Oil Pickles
- Mixed Pickles
- Cucumber Pickles
- Green Cucumber Pickles
- Ripe Cucuber Pickle
- Gooseberry Catsup
- Cabble Pickle
- Picalilly
- Sweet Pickled Peaches
- chow-Chow Pickles
- Mustard Chow Chow
- Chow-Chow
Cheese
- cheese Fonda
- cheese Sticks
Pies
- Lemon Pie
- Ideal Lemon Pie
- Lemon Pie
- Lemon Pie (2nd Version)
- Pumpkin Pie
- Apple Custard Pie
- Cream Pie
- Cream Pie (2nd Version)
- Apple Pie
- Pie Crust
- Mince Meat
- Mince Meat (2nd Version)
Pudding
- Graham Christmas Pudding
- Graham Pudding
- Lady Ross Fig Pudding
- Alexandre Pudding
- Plum Pudding
- English Plum Pudding
- English Plum Pudding (2nd Version)
- Vegetable Plum Pudding
- Plum Pudding
- Christmas Plum Pudding
- Cherry Pudding
- Bread And Butter Pudding
- Delicate Indian Pudding
- Baked Indian Pudding
- Prune Roll
- Prune Pudding
- Prune Pudding (2nd Version)
- Prune Pudding (3rd Version)
- Bread Pudding
- Chocolate Pudding
- Danish Pudding
- Delicious Pudding
- Suet Pudding
- Suet Pudding
- Queen Pudding
- Steam Pudding
- Steam Pudding (2nd Version)
- Baked Huckleberry Pudding
- Minnie's Lemon Pudding
- Cup Pudding
- Italian Roll
- Chaperone Pudding
- Apple Pudding
- Baked Apple Dumpling
- Foam Sauce
Cake
- Sponge Cake
- Sponge Cake (Version 2)
- Sponge Cake (Version 3)
- North Dakota Sponge Cake
- Chaperone Sponge Cake
- New England Raised Loaf Cake
- French Loaf Cake
- Grandmother's Bread Cake
- Old Virginia Bread Cake
- Bread Cake
- Corn Starch Cake
- Exposition Orange Cake
- Orange Cake
- Angel Food
- Angel Cake
- Sunshine Cake
- Election Cake
- Connecticut Election Cake
- Almond Cream Cake
- Velvet Cake
- Caramel Cake
- A Caramel Cake
- Roll Jelly Cake
- chocolate Cake
- Georgie's Cake
- chess Cake
- Fruit Cake
- English Fruit Cake
- Fruit Cake
- Fruit Cake (2nd Version)
- Sally White Cake
- Delecate Cake
- Delecate Cake (2nd Version)
- White Cake
- Walnut Cake
- Nut cake
- Nut cake (2nd Version)
- Nut Cake (3rd Version)
- Pecan Cake
- Cake Made With Cream
- Cream Frosting
- Almond Icing
- Soft Gingerbread
- Columbian Ginger Cake
- Gingerbread
- Soft Gingerbread
- Loaf Ginger Cake
Cookies
- Hermits Or Fruit Cookies
- Cookies
- Corinita Cookies
- Cookies (2nd Version)
- Ginger Cookies
- Ginger Snaps
- French Jumbles
- Sand Tarts
- Lady Fingers
Dessert Creams, Jellies, Custards
- Pineapple Sponge
- Pineapple Souffle
- Peach Sponge
- Hamburg Cream
- Chocolat Mousse
- Chocolat Souffle
- Chocolat Meringue
- Bavarian Cream
- Gelatine Cream
- Nob Hill Pudding
- Apple Charlotte
- Charlotte De Russe
- Charlotte Russe
- charlotte Russe (2nd Version)
- Charlotte Russe (3rd Version)
- Strawberry Blanc Mange
- Snow Pudding
- Wine Or Gelatine Jelly
- Fruit Jelly
- A Dainty Dessert
- Tamales De Dulce (In Spanish)
- A Cheap Dessert
- Bananas In Jelly
- Alnond Blanc Mange
- Floating Island
- Boiled Custard
- Snow Balls
- Lemon Custard
Ice Cream
- Fruit Cream
- Caramel Ice Cream
- Tutti Frutti Ice Cream
- Vanilla Ice Cream
- Maraschino Ice Cream
Candy
- Chocolate Caramels
- Fudges
- Cream Candy
Punch
- Romaine
- Roman Punch
- Kirsch Punch
- Apricot Sorbet
- Pineaple Sherbet
- Orange Water Ice
- Orange Frappee
Beverages
- Egg Nogg
- Our Grandmother's Syllabub
- Claret Punch
- Beef Tea For Children
Chafing Dish
- Lobster A La Newburg
- Omelet
- Welsh Rarebit
- Shrimp A La Newburg
- Chicken With Currie
- Fresh Mushroom A La Creame
- Mock Terrapin

This cookbook is just fun to read. When Willie
re-released the cookbook he didn't edit the language
so you get a real feel for what life was like back
in the 1800's. You feel like you're sitting right at
the kitchen table with your grandparents or great
grandparents when they were youngsters.

The cookbook is currently available only in ebook
(PDF) format. The print version is expected to
be ready in mid-June. The print version will sell
for $14.95. The ebook version sells for only $9.97
and can be purchased here.

Joleene Smith

Posted by Willie Crawford at 07:30 PM | Comments (4) | TrackBack

Southern Moon Pie Recipes

Southern Moon Pies

1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow crème

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a
cookie sheet
To Make Cookie Crusts: In a large mixing bowl, cream together 1/2
cup butter or margarine and white sugar. Add egg, evaporated milk,
and vanilla. Mix well. In a separate bowl, mix together flour,
salt, cocoa powder, baking soda, and baking powder. Add flour
mixture slowly to sugar mixture while stirring Mix just until all
ingredients are combined. Drop the dough onto greased cookie sheet
by rounded tablespoonfuls. Leave at least 3 inches in
between each one; dough will spread as it bakes. Bake in
preheated oven for 6 to 8 minutes, until firm when pressed with
finger. Allow cooling at least one hour before filling.
To Make Marshmallow Filling: In a medium mixing bowl, blend
together 1/2 cup butter or margarine, confectioners' sugar,
flavored extract, and marshmallow crème. Mix until smooth.
Assemble pies by spreading 1 to 2 tablespoonfuls of
filling on flat side of a cookie crust, then covering filling
with flat side of another cookie crust.

Recipe submitted to our recipe exchange email list by Carroll.

Posted by Willie Crawford at 06:52 PM | Comments (0) | TrackBack

Homemade Summer Sausage (Low Carb)

Ingredients:
2 lbs Lean Ground Beef
1 tsp Black Pepper
1/2 tsp Garlic Powder
1 tbsp Liquid Smoke
1 tbsp Mustard Seed
1 tbsp Mortons Tender Quick Salt
3/4 cup water

Combine all ingredients well in a large glass bowl. Divide
mixture into two equal portions and put each portion on a sheet
of tinfoil.
Roll each portion tightly into summer sausage shaped rolls. Seal
the foil on each roll and roll a bit more, forming two very tight
rolls and refrigerate overnight.

Remove both rolls from the foil, lay on a wire rack and bake at
350 degrees for one hour. Remove from oven and allow to cool to
room temperature. Re-wrap each roll into the foil and refrigerate
or freeze until ready to serve.

You won't believe how good this tastes, and there are virtually
no carbs at all.
Willie Crawford
http://WillieCrawford.com
http://WriteACookbook.com
http://TheRealSecrets.com
http://HowToBeReallyHealthy.com
http://Tournamentsite.com
http://ProfitMagician.com
http://Chitterlings.com
http://InternetMarketingSeminarSchedule.com
Great Internet Marketing Articles
Press Release On Sending Real Greeting Cards Over The Internet By Willie Crawford
Press Release On Soul Food Cookbook And Black History Month By Willie Crawford

Posted by Willie Crawford at 06:50 PM | Comments (0) | TrackBack

Low Carb Cole Slaw

Ingredients:
Combine in a bowl
1/2 lb shredded white cabbage
1/2 lb shredded red cabbage
1/2 cup thinly sliced red onions
Combine in second bowl
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
2 tsp. splenda

Add the mayonnaise mixture to the cabbage and onions and mix
well.

Cover and refrigerate at least 1 hour. Keeps for up to three days
in fridge.

8 servings with 4 grams of carbs per serving

Willie Crawford
http://WillieCrawford.com
http://WriteACookbook.com
http://TheRealSecrets.com
http://HowToBeReallyHealthy.com
http://Tournamentsite.com
http://ProfitMagician.com
http://Chitterlings.com
http://InternetMarketingSeminarSchedule.com
Great Internet Marketing Articles
Press Release On Sending Real Greeting Cards Over The Internet By Willie Crawford
Press Release On Soul Food Cookbook And Black History Month By Willie Crawford

Posted by Willie Crawford at 06:49 PM | Comments (0) | TrackBack

Diabetic Recipes

Feel free to share your diabetic recipes here. With millions of new cases of diabetis diagnosed each year, I'm sure many website visitors will be able to use the recipes.

For a free report of treating diabetis and other preventable/curable diseases, click here.
Willie Crawford

Posted by Willie Crawford at 01:32 PM | Comments (1) | TrackBack

Low Carb, Low-Fat And Other Diet Recipes

I've created this forum to share recipes for dieters. With over half of America being over-weight, I figured I would do my part to help combat the problem.

I also recommend getting a free copy of the report on combatting diseases and obesity here.
Willie Crawford

Posted by Willie Crawford at 01:19 PM | Comments (0) | TrackBack

March 05, 2005

Great Site And Book, Great Lasting Relationships

My friend Michael Worthington, has a nice ebook on Great Lasting Relationships. Take a few minutes to drop by http://GreatLastingRelationships.com or drop by his blog at: http://greatrelations.blogspot.com/

He offers a nice email mini-course on building your relationships.

Willie Crawford

Posted by Willie Crawford at 05:51 PM | Comments (0) | TrackBack

Cornbread Pie Recipe

CORN BREAD PIE

1 lb. ground beef
1 large onion; chopped
1 can tomato soup
2 cups water
1 tsp. salt
3/4 tsp pepper
1/2 cup green pepper; diced
1 can whole kernel corn (drained)

Make cornbread using about about 1 cup self-rise corn meal mix. 2 tbsp.
flour; 1 egg; enough buttermilk to make it about like pancake mix; about 2
tbsp. oil. Set aside while you.....combine ground beef & onion in a
skillet & brown over med. heat. Add the soup & water you have mixed
together, plus the whole kernel corn. Grease a large casserole dish & put
in the hamburger mixture. Top with the corn bread mix & bake about 20
minutes or till cornbread is done.

Recipe contributed to our recipe mailing list by Shirley.

Posted by Willie Crawford at 02:32 PM | Comments (0) | TrackBack

How To Write Your Own Cookbook

Here's a nice article I wrote a while back on how to write a cookbook.

http://Chitterlings.com/HowToWriteACookbook.pdf

Willie Crawford

Posted by Willie Crawford at 12:05 PM | Comments (0) | TrackBack

Squirrel Recipe, Squirrel Gravy Recipe

Recipes contributed to our recipe mailing list by Billy ThreeToes

Squirrel Gravy: # 1: Best if you have a pressure cooker. Pare boiling works also in a regular large sauce pan or dutch oven. Clean 4-6 young squirrels.Cut into 6 pieces--2 front and back legs and cut mid section in half crosswise. In pressure cooker add enough water to cover squirrels 1/2 inch above. Salt and pepper to taste. Other spices may be used to your taste. ( garlic, hot pepper, bay leaf, etc. ) Whatever you like. I sometimes use chicken broth instead of water . Bring water to a boil, cover. In a pressure cooker adjust to an easy rolling rock. In pan to a medium boil. Cook 45 min. to 1 hr. Remove squirrel pieces, reserving liquid. In a separate bowl mix flour and enough water to make a slurry. ( Thin paste ). Add to reserved liquid and bring to a low boil, stir often. Cook until you get a thin white gravy. about 15 minutes. It it thickens too much, add more water, or stock. Taste for seasoning. Add squirrel pieces back to gravy and simmer until heated through. Serve over biscuits, rice, mashed potatoes, whatever you prefer.

Squirrel # 2 : Take your cleaned squirrel pieces and dip in a egg and milk wash ( egg and milk beaten smooth and thin.) Coat the pieces with seasoned flour. Shake off excess. Heat oil, grease, or lard in a heavy skillet. Brown all sides of squirrel. Remove squirrel to an aluminum foil roasting pan ( a size that will fit into a regular roasting pan. ). Now add enough flour to skillet drippings as if making pan gravy, slightly brown, add milk. stir continuously. cook to a thin consistency. Taste for seasoning adjustment. Pour over squirrel. Now place a cooking rack in the roasting pan. Add about 1/2-3/4 inch water to bottom of pan. Now place foil pan containing squirrel and gravy on top of rack. Cover and seal top of the roasters with aluminum foil. Bake at 275-300 degrees for about 1-11/2 hrs.

Posted by Willie Crawford at 11:22 AM | Comments (0) | TrackBack

Deviled Eggs Recipe

DEVILED EGGS

Ingredients:
1 dozen eggs
3/4 cup prepared mustard
3/4 cup mayonnaise
1 tbsp salt
1 tbsp cayenne pepper
1 tpsp paprika
1/2 cup sweet pickle relish
Directions:
Place the eggs in a pot of room temperature water bring to a rolling boil and continue to heat for at least five minutes or until contents are firm. Remove from hot water and plunge into cold water. Crack the shell thoroughly and it should slip off easily. With a sharp paring knife score the white down to the yolk. Set the whites aside on a large platter and place the yolks in a large bowl where you can easily mash them. I use a regular taple fork to mash the yolks and then add other ingredients except paprika and mix thoroughly. Spoon into the egg white cups and dust tops lightly with paprika.

Note - excess filling goes well on snack crackers!

Posted by Willie Crawford at 11:21 AM | Comments (0) | TrackBack

Recipes: Easy Cheese Ball, Dried Beef Cheese Ball, Carmel Apple Cheese Balll, Smoked Salmon Cheese Ball, Pineapple Pecan Cheese Ball, Spicy Cheese Ball, Mexican Cheese Ball

EASY CHEESE BALL

1 cup shredded cheddar cheese
3 Tablespoons Mayo
1 pack of dry ranch dip mix
1 8 oz. block of cream cheese
Put all ingredients into a bowl and mix well with your hand form
into a ball and roll in chopped pecans, refrigerate overnight and
serve with your favorite crackers.

DRIED BEEF CHEESE BALL

12 ounces of Philadelphia Cream Cheese (I only use this type)
3 green onions chopped finely
1 tsp. worchestershire sauce
1 1/4 tsp. accent
1 pkg of dried beef, chopped finely, 1/2 pkg. mixed with all the
ingredients and 1/2 left on the cutting board
Form Ball with the cheese mixture and roll into the dried beef on
the cutting board.

CARAMEL APPLE CHEESE BALL

1 8oz. pkg. cream cheese softened
1 C finely diced tart apples
1 8 oz. crushed pineapple, drained VERY well
1/2 t ground cinnamon
1/8 t ground nutmeg
1 C chopped pecans, divided
In a mixing bowl, combine cream cheese, apple, pineapple and
spices. Blend well. Add 1/2 C pecans; blend well. Form into a
ball and roll in remaining pecans to coat. Refrigerate until
firm.
Serve with crackers or celery sticks.

SMOKED SALMON BALL

1 8 oz. can salmon, drained
8 oz. cream cheese
1 Tablespoon lemon juice
2 Tablespoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke
In medium bowl, mix above ingredients well. Transfer to a small
mold lined with plastic wrap and chill in refrigerator for
several hours. Unmold on serving dish and remove plastic. Pat
with finely chopped fresh parsley OR ground pecans. Serve with
crackers.

2 pkgs (8 oz each) cream cheese, softened to room temperature

PINEAPPLE PECAN CHEESEBALL
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 tsp lemon pepper seasoning
1 tsp seasoned salt
2 cups chopped pecans, divided
Assorted crackers
In a mixing bowl, whip cream cheese until smooth. Gently stir in
pineapple, green pepper, green onions, seasonings, & 1/2 of the
nuts. Turn out onto a sheet of plastic wrap & shape into a ball.
Refrigerate several hours or overnight. Before serving, roll
cheese ball in remaining nuts. Serve with crackers.
YIELD: 12-14 servings

SPICY CHEESE BALL

8 ounce package cream cheese, softened
10 ounces package sharp Cheddar cheese, grated
1 stick margarine, softened
1 tablespoon onion, grated
2 teaspoon Worcestershire sauce
2 teaspoon cayenne pepper, or to taste
1/2 cup pecans, finely chopped
In a large bowl combine grated cheese, cream cheese and
margarine. Mix well. Add the grated onion, Worcestershire sauce
and cayenne pepper and mix until the ingredients are blended
together. Place the bowl in the refrigerator for approximately 10
minutes to let mixture firm. While the mixture is firming, spread
the pecans out on a piece of plastic wrap. Once the cheese
mixture is firm, form it into a ball and roll it in the chopped
pecans until evenly coated. Serve with your favorite crackers.

MEXICAN CHEESE BALL

2 8 oz. pkgs. cream cheese, softened
1/4 cup chunky salsa, desired hotness
1 cup shredded cheese (may use Cheddar, Monterey Jack or Mexican
blend of cheeses)
Mix cream cheese and salsa together. Form into a ball and roll
ball in shredded cheese, until completely covered. Then place
cheese ball on decorative plate, bowl, etc. Sprinkle remaining
cheese around bottom of ball. Serve with your favorite crackers
or tortilla chips.

Contributed to our recpe list by Barbara

Posted by Willie Crawford at 11:06 AM | Comments (0) | TrackBack

March 03, 2005

25 Things My Mother Taught Me

25 Thing My Mother Taught Me!

1. My mother taught me TO APPRECIATE A JOB WELL DONE.
"If you're going to kill each other, do it outside. I just finished cleaning."

2. My mother taught me RELIGION.
"You better pray that will come out of the carpet."

3. My mother taught me about TIME TRAVEL.
"If you don't straighten up, I'm going to knock you into the middle of next week!"

4. My mother taught me LOGIC.
"Because I said so, that's why."

5. My mother taught me MORE LOGIC.
"If you fall out of that swing and break your neck, you're not going to the store with me."

6. My mother taught me FORESIGHT.
"Make sure you wear clean underwear, in case you're in an accident."

7. My mother taught me IRONY.
"Keep crying and I'll give you something to cry about."

8. My mother taught me about the science of OSMOSIS.
"Shut your mouth and eat your supper."

9. My mother taught me about CONTORTIONISM.
"Will you look at that dirt on the back of your neck!"

10. My mother taught me about STAMINA.
"You'll sit there until all that spinach is gone."

11. My mother taught me about WEATHER.
"This room of yours looks as if a tornado went through it."

12. My mother taught me about HYPOCRISY.
"If I told you once, I've told you a million times, Don't exaggerate!"

13. My mother taught me the CIRCLE OF LIFE.
"I brought you into this world, and I can take you out."

14. My mother taught me about BEHAVIOR MODIFICATION.
"Stop acting like your father!"

15. My mother taught me about ENVY.
"There are millions of less fortunate children in this world who don't have wonderful parents like you do."

16. My mother taught me about ANTICIPATION.
"Just wait until we get home"

17. My mother taught me about RECEIVING.
"You are going to get it when you get home!"

18. My mother taught me MEDICAL SCIENCE.
"If you don't stop crossing your eyes, they are going to freeze that way."

19. My mother taught me ESP.
"Put your sweater on; don't you think I know when you are cold?"

20. My mother taught me HUMOR.
"When that lawn mower cuts off your toes, don't come running to me."

21. My mother taught me HOW TO BECOME AN ADULT.
"If you don't eat your vegetables, you'll never grow up."

22. My mother taught me GENETICS.
"You're just like your father."

23. My mother taught me about my ROOTS.
"Shut that door behind you. Do you think you were born in a barn?"

24. My mother taught me WISDOM.
"When you get to be my age, you'll understand."

25. And my favorite: - My mother taught me about JUSTICE.
"One day you'll have kids."

Willie Crawford
http://WillieCrawford.com/limitless3march05.pdf

Posted by Willie Crawford at 02:17 PM | Comments (1) | TrackBack

Recipe - Banana Cream Supreme

Here is a dessert pie that is easy to make and alternative to banana pudding.

Banana Cream Supreme

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced

1. In a medium bowl, combine crackers, butter and sugar. Press
mixture into bottom and sides of a 9x13 inch pan.

2. In a large bowl, combine whipped topping, pudding and sour cream;
whisk together. Put half of this mixture into crust. Layer sliced
bananas over top of pie. Pour second half of pudding mixture over top
of bananas.

3. Immediately cover and refrigerate pie for one hour.

Makes 1 - 9x13 inch pie

Contributed to our recipe list by Yonna Diggs

Posted by Willie Crawford at 10:46 AM | Comments (0) | TrackBack

March 02, 2005

Browned Paprika Potatoes Recipe

Browned Paprika Potatoes
6 medium potatoes, peeled and wiped dry
Melted fat
1/2 cup crushed corn flakes
1 teaspoon paprika
1 teaspoon salt
Mix corn flakes, paprika, and salt. Brush potatoes with melted fat. Roll in corn flake mixture. Place in greased baking dish and cover with aluminum foil. Bake at 425° for 45 minutes.

Posted by Willie Crawford at 06:52 PM | Comments (0) | TrackBack