Letter
from the Editor
*Please note the subscribers
master index has been updated to date. You can locate the 8 page PDF at
the entry of the 2003 collection.
When it comes to food our biggest
request is for recipes to make high quality meals in minutes. Many working
mothers would like to be able to open a few cans of food, mix and crank in the oven still keeping nutrition in mind. The Mabel Company
is working hard on "Home Made Meals in Minutes." Until that is announced
this fall, here are a few tips we now employ:
The first place we
tend to "cheat" is with ready made dough. We find it is cheaper to
buy 3 one pound loaves of frozen dough (in the freezer section,) than it is to
make them from scratch. While white dough is not high
in fiber or any other important value, we can adjust that by the ingredients we
add. We buy Bridgford dough and we find it great for anyone who likes the
flavor, aroma, and wholesomeness of home-made bread but would just as soon skip the
hassle of obtaining and mixing ingredients. Bridgford sells a white, as well
as a harder to find honey wheat. Their honey wheat is out of this world.
If we desire to make
bread or other dough related items, we take the dough out of the freezer in the
morning, no later than 10:00 AM, and we place the dough in a glass loaf baking dish
that has been sprayed with PAM. We place the glass loaf dish on top of
the stove and cover with a pretty dish towel. By 4:00 PM you have some serious
dough that has risen! What you can do with the dough when it is ready is truly
remarkable.
With Bradford dough
you can make fantastic cinnamon rolls and sticky buns, braided bread, calzone, cheesy
bread, charcoal grill bread, stromboli, pizza, tomato, olive and rosemary
focaccia, fondue bead, garlic twists, herbed bread, coffee cake, gourmet
pretzels, and our
personal favorite, broccoli and cheese bread. Subscribers
will find an eBook with over 120 ready made dough recipes in the 2003 forum.
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3 Fat Chicks on a Diet
I know, how virtually
mean to discuss dieting just after a long dissertation on gooey cinnamon
roles. Nevertheless, this message was brought to you by 3 Fat Chicks on a Diet. Now that
I love making yogurt so much, I searched the net over and found 3 Fat Chicks on a
Diet. Don't go there if you hate being barraged with pop ups that you have
"won" something." At age forte' everything is going south and our
bodies are less forgiving. So, if I want to get 40 more quality years in, I
had better find time to walk and find time to sweat a little, as well as drink lots
of water. Since nothing happens without motivation, (for me anyway) I pretend
there is a prize at the end of my long walk--or post it note J'Lo's body to my
glasses and get out that door! Or just boogie to your favorite music when no
one is home, of coarse, and make sure you sweat a little. Do these things
BEFORE you partake of a meal and you will be less hungry. You will also
naturally desire water when you are done. It is true that the more active you
are, the less you have to diet at all.
If you need the
photo, OKAY, here it is, the unauthorized version of J'Lo. Well, never mind.
If you want the recipes for the One Fat Heifer Diet, also known as the
"Forte' Diet" (pronounced "For Tay") I created
for myself, it is in the subscribers section of 2003. I have to loose about
thirty pounds, so this may take me a good 60 days to do. I also set my
calendar to remind me of the commitment, since I make appointments for everything I
do. This appointment is with myself, and it incorporates boogie, shower and
eat--an hour long process. I can reasonably fit that in two to three time a
day--around breakfast, lunch or dinner. Just do not let anyone catch you
trying to follow the Tai Bow tape, the laughter could be brutal.
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Floral Designs for the 4th of July!
You can create long
lasting floral fireworks on a slim budget with red carnations, white poms, and blue
statice. You can even buy all white carnations and use a floral color spray to
create the colors you are after. To get more blue you can use a navy colored
satin ribbon, to get more white, baby's breath. Other props could include a red,
blue or white taper candle, a flag, and/or a clear hurricane glass to be centered in
your design. As long as you know how to soak floral foam before using, it is
hard not to come up with an outstanding arrangement! What I have in mind is a
nice centerpiece of red and white roses that are just starting to open, with a navy
satin ribbon. Since I like guests to leave with a gift, I would set some flowers
individually in small vases so they can be taken home with the
guest.
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Making Ice Bowls
Ice bowls are very easy to make and very
beautiful. The thicker the bowl the longer it will last when serving. To
make ice bowls simply pick a large plastic bowl and a medium sized bowl to freeze
the water in between the two and use a bamboo stick to place your petals or herbs
right where you want them when the bowl is half frozen. We used dill on ours
and pansies in the smaller bowl.
Recommended reads for the 4th of July
fare: Subscribers can print Potato Salad Recipes, BBQ Sauce Recipes
and
4th of July
Blue Prints by Mabel
First of all you may want to make
popsicles
for the kids using lemonade and red, and blue food coloring. If the kids like
yogurt, then make them red and blue yogurt pops. We highly recommend the
pretty Kerr mason jars to use as glasses and pour old fashioned lemonade with real
cut up lemons in them. The Kerr decorative jar can be bought at
Wal-Marts. Subscribers will want to go to BBQ recipes (Year 2001,) the
new Redi-Dough Recipes (Year 2003,) our great Casseroles in minutes recipes (Year
2000,) Coca Cola Recipes (Year 2001,) and most certainly Potato Salad Recipes (Year
2001.) You may also want to look at Dry Meat Rubs (Year 2003,) and
Spice
Mixes (Year 2002.)
  
For desert you may want to give away Kailua
Brownies baked in mason jars (Year 2002,) and bottles of your own home made BBQ
sauce for guests to take home! (We used old IBC Cola and Root Beer bottles to
pour the sauce in and then corked it while it was still hot.) The
Kids may like to create a red, white and blue piñata, Popcorn (Year 2000,) and you
may want to be sure you have Citronella Soy candles outside to keep pests away (in
the archives.)
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Making Flavored Vinegars and Oils
Gourmet flavored vinegars
and oils can cost a
small fortune, but you might be surprised at how easy and economical it is to make
your own. With a few fresh herbs and/or vegetables and a little imagination, you can create a
signature vinegar to splash on foods as a flavor garnish or to use in salad
dressings, sauces and marinades. Captured in decorative bottles, home-made vinegars
are also special gifts. We like to dip the top of our finished product in paraffin
and then use a natural raffia bow around the neck of the bottle. Flavored oils
can be made the same way we describe below. These concepts can also be used
for decorative bath oils.
Select and prepare
containers first. Use only glass jars or bottles that are free of cracks or nicks and
can be sealed with a screw-band lid, cap or cork. Wash containers thoroughly, then
sterilize them in the dishwasher or by immersing the jars in a pan of hot water and
simmering for 10 minutes. Once the jars are sterilized remove from the simmering water
and invert on a paper towel to dry. Fill while the jars are still warm.
Commercial companies that make herbal vinegars dip the herbs in antibacterial agents
that are not readily available to consumers. As an alternative, briefly dip the fresh
herbs in a sanitizing bleach solution of 1-teaspoon household bleach per 6 cups (1-½
quarts) of water. Rinse thoroughly under cold water and pat dry. For the best results use
only the best leaves and flowers, eliminating any brown, discolored, trampled or
nibbled parts of the herbs. Fresh herbs are best picked just after morning dew has
dried. Allow three to four sprigs of fresh herbs or 3 tablespoons dried
herbs per pint of vinegar.
Fruits often used to flavor vinegars include strawberries, pears, peaches and
the peel of oranges or lemons. Allow the peel of one orange or lemon or 1 to 2
cups of fruit per pint of vinegar flavored. For a variation, try fruits in combination
with herbs or spices. Vegetables, such as garlic cloves and jalapeno
peppers, can also be used to add zest to vinegars. Thread these on thin bamboo
skewers for easy insertion and removal. Thoroughly wash all fruits and vegetables
with clean water and peel, if necessary, before use. Small fruits and vegetables may
be halved or left whole; large ones may need to be sliced or cubed.
High Quality Vinegars Only
Even the strongest herbs cannot diminish the sharp flavors of some vinegar. The
type of vinegar to use as the base depends on what is being added. Fruit blends work
well with apple cider vinegar. Distilled white vinegar is best with delicate herbs and
wine vinegars works well with garlic and tarragon. Do be aware, however, that wine
and rice vinegars contain protein that provides an excellent medium for bacteria
growth, if not stored properly.
To make flavored vinegars, place the prepared herbs, fruits or spices in the
sterilized jars, being careful to avoid over-packing the bottles. Use three to four
springs of fresh herbs, 3 tablespoon of dried herbs or 1 to 2 cups of fruit or
vegetable per pint of vinegar to be flavored. Heat vinegar to just below boiling
(190F), then pour over the herbs and cap tightly. Allow to stand for three to four
weeks for the flavor to develop fully. Then, strain the vinegar through a damp
cheesecloth or coffees filter one or more times until the vinegar is no longer cloudy.
Discard the fruit, vegetable and/or herbs. Pour the strained vinegar into a clean
sterilized jar. Add a sprig or two of fresh herbs or berries that have been sanitized
for decoration and identification. Seal tightly. Store in the refrigerator for the
freshest retention of flavor.
Fresh Rosemary Vinegar
8 sprigs fresh rosemary
4 cups (1 quart) white vinegar
Wash rosemary and dip in solution of 1-teaspoon household beach in 6 cups of water.
Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat
vinegar to just below boiling point (190F); pour over rosemary. Cap tightly and allow
to stand in cool, dark place for three to four weeks. Strain vinegar, discarding
rosemary. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a
fresh sprig of cleaned and sanitized rosemary. Store in the refrigerator.
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Mabel has many bee keepers in her following, and she stays forever intrigued
with the life of a beekeeper and the by products of bees. Uses for bee
products are varied as well as endless. Burt's Bees really gave the
entire bee industry much more recognition than it ever had before and sort of
"branded" it. If you ask Burt how he got started, as with any great
idea, it was all by mistake. One day, he found a swarm of homeless bees and learned
how to take care of them and harvest bee products. Bees or no bees, someone
was a marketing genius in the world of Burt.
So, let us look at the uses for honey. It is a
well known ingredient in good BBQ sauce and it tastes GREAT in ice cream.
In fact Hagen Das used to offer a "honey" ice cream, but for some reason
they no longer carry it in their line. Honey also taste great over
coconut ice cream or just drizzled over croissants. Honey is also used
in soap making as a humectant, and in lip balm as a sweetener.
People use
honey to sweeten their tea as well as chai. Whipped honey butter is great to
accompany dark breads. Honey can be like a fine wine having
different geographics:
- Clover: Many varieties of clover blanket the limestone-sweetened
meadows of New York State's Mohawk and St. Lawrence river valleys. This mild,
transparent honey is the perfect complement to delicately flavored food and
beverages
- Wildflower: Many
wildflowers blanket New York's Finger Lakes region where this honey is made. It
is amber in color, with a rich, full-bodied flavor.
- Orange Blossom: Thick
and fruity, this honey has the delicate aroma of the orange groves of Florida.
It is produced by New York bees that spend winter in Florida.
- Buckwheat: A rich and
robust dark honey, produced in late summer in Western New York's buckwheat
fields. Almost as dark as molasses. I love to make squaw bread with this
honey! The seeds are used for pancake flour, while nectar from the
blossoms produces this unique and much loved honey. Other varieties I see in the health food store include blueberry, lavender,
pumpkin flower, in fact there are so many even "imported
gourmets" such as Hawaiian Macadamia, that we need not go
there!
Bee Pollen
Is purported to posses amazing health enhancing
powers and is known to be the "perfect food." Bee Pollen has a high
amount of minerals, vitamins, amino acids and nutrients. It has earned the
title of “the most complete food every discovered by man” because it single
handedly contains the 22 essential elements needed by the human body. The nutrients in bee pollen include 22 amino acids, 27
minerals, a full span of vitamins and numerous enzymes, which support good digestion
and overall good health.
We think that is great and we put bee pollen in our smoothies
for energy. In fact we advise not to eat bee pollen after 3:00 PM unless you intend
to stay up all night!
Beeswax
We love honey so much we even make
slogans out of it! "It is none of your beeswax," or is it? We love
to make lip balm, cosmetics, lotions, crèmes, and even candles with our bees wax.
"What's the matter Buckwheat, you don't like cosmetics?" We also
love to put just a little melted bees wax in with our soy candles to make it more opaque.
Bee people make beeswax white by adding little hydrogen peroxide to the yellow
wax. Honey, I am home!
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Patriotic Soaps and Candles
Free
Idea's to Create Your OWN Sparks!
If you enjoy sitting
around a bon fire and use GREAT CARE you can throw in these salts and watch colorful
flames dance, you'll be happy to know you can color your own flames quite cheaply.
The various chemicals or salts required for certain colors of flames are as follows:
potassium soleplate ( 3 parts) and potassium nitrate (1 part)
for violet flames
strontium chloride for red flames
calcium chloride for blue flames
magnesium soleplate (Epson Salts) for
white flames
baron salts (borax) for yellowish-green
flames
copper sulphate (blue vitrol) for green
flames
sodium chloride (table salt) for yellow
flames
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Did You Know?
-
The secret to Kentucky Fried Chicken
is to soak the chicken in salt water for three hours before rolling in
buttermilk and then seasoned flour.
-
Dip mixes and flavored vinegars
sell best at craft events. Dip mixes usually require 1 ounce of various
spices and ask for 1 cup of mayonnaise and 1 cup of sour cream. Most dip
mixes can also be marketed as a "meat rub" and as a salad dressing by
alternating the dip ingredients for 2 Cups of mayo or buttermilk and 1 cup
of water. Shake well! Popular mixes include Cajun, garlic, onion and
ranch. Some even have chicken and/or beef bullion in them.
-
Good BBQ Rib Restaurants
simply season the ribs, wrap them in aluminum foils and bake at 350 Degrees for
three hours? They slap them on the grill at the very end for
"perception" of being grilled on hickory.
-
You can save IBC bottles and pour
your own home made BBQ sauce in them and using a wine cork to secure it?
You can even dip the tops in hot paraffin if you want to get really fancy.
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