IT'S BEAUTIFUL WOMAN MONTH

Did you know that it's Beautiful Women Month? Well, it is and that means you and me !!!


Below is a wonderful poem Audrey Hepburn wrote when asked to share her "beauty tips." It was read at her funeral years later.

For attractive lips , speak words of kindness..
For lovely eyes , seek out the good in people.
For a slim figure, share your food with the hungry.
For beautiful hair , let a child run his/her fingers through it once a day.
For poise , walk with the knowledge that you never walk alone.. People, even more than things, have to be restored, renewed, revived, reclaimed, and redeemed; never throw out anyone.

Remember, if you ever need a helping hand, you will find one at the end of each of your arms. As you grow older, you will discover that you have two hands ; one for helping yourself, and the other for helping others. If you share this with another woman, something good will happen. You will boost another woman's self esteem, and she will know that you care about her.

Candy Time

Divinity

2 cups sugar

1/3 cup water
1/3 cup light corn syrup
2 egg whites
1 teaspoon vanilla or almond extract

Cook the sugar, water and syrup until thread will spin 6''-8'' long. have beaten egg whites ready with vanilla or the almond extract beaten in. Pour the syrup on the eggs slowly and continue heating until thick enough to drop from.

Peanut Brittle

2 cups sugar
1 cup peanuts

Melt the sugar in saucpan. cook over low heat, stirring constantly to prevent scorching. Add the peanut to the sugar, then pour all at once onto a cookie sheet and spread into a thin sheet. Break when cold.

Chocolate Peanut Clusters

1 1/2 lb. sweet chocolate
2 cups sweetened condensed milk
3 cups whole peanuts

Mix the chocolate and milk, heat until melted, when melted add the peanuts and mix will. Take a tablespoon full of the mix and make drop onto wax paper. let cool.

Day Of The Dead

Pan de Muerto
(Bread of the Dead)

¾ cup lukewarm water

2 tablespoons powdered yeast

4 ½ cups flour

¾ cup plus 2 tablespoons of sugar

1 teaspoons salt

3 eggs

1 cup of vegetable oil

1 tablespoon orange peel

1 teaspoon vanilla

In a bowl, mix water and yeast, make sure the yeast disperses well. In a kitchen aid mixing bowl, add flour and the yeast mixture. Add the sugar, salt, eggs, oil, orange peel and vanilla mix with the flat spatula of a kitchen aid for 5 minutes. You will obtain a greasy mix. Otherwise mix very thoroughly with hands until you obtain a greasy mix.

Place this mix in a deep bowl and cover with cling film. Leave in a warm place overnight until it doubles in volume. Take the mixture from the bowl and place on a surface, cut in half and take out about 1/3 of each half. Shape the larger bits into two balls, place on an oiled baking tray.

Take a little dough from the other smaller bits, these can be turned into large ropes that are going to be cut in half and placed on top of the bread in the shape of a cross. The little bit left will go on top of the bread. Brush with milk and sprinkle some sugar on the breads.

Bake in the oven at 160 degrees (fan assisted oven) for 20 minutes, then reduce to 140 degrees (fan assisted oven) for 20 minutes and then reduce to 120 degrees (fan assisted oven) for another 20 minutes

Leave to cool down, it should sound hollow when baked, if not carry on baking for a little longer until thoroughly baked. Makes 2 breads

Mexican Hot Chocolate

2 teaspoons good-quality ground cocoa

1 teaspoon sugar, plus extra to taste

¼ teaspoon ground cinnamon

½ teaspoon ground almonds. You can add more if you want a thicker texture

250 ml milk

Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined.

Heat the milk in a pan, add the chocolate mix. Bring to the boil and reduce the heat.
Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the mil.
Serve hot.

Beef & Barley Vegetable Stew With Corn Bread

These recipes where given to me by my mother-in-low, Vivian. The last time that I where at her home, was one of the best time we had.
She love her family and kept then worm with her yummy food.

Beef & Barley Vegetable Stew
With Corn Bread

Beef & Barley Vegetable Stew
3 pounds Lean Beef, cubed
2 Tablespoons Olive Oil
1/4 cup flour
2 quarts beef broth (or water)
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
2-3 potatoes, diced
1/2 cup Barley
1 cup Carrots, cubed
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Coat beef in seasoned flour Brown meat in oil. Place meat, broth, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and potatoes and simmer another hour. Cool and skim off excess fat. Add carrots, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes.

Corn Bread

2 cup water ground white cornmeal
½ cup flour
1teaspoon sugar
3/4 teaspoon salt
2 teaspoon backing powder
1 ½ cup buttermilk
3/4 teaspoon soda
2 eggs
3 tablespoon melted shortening
Mix day ingredients together. Add remaining ingrediens and beat well. Pour into a greased pon and bake in a 450 oven or till golden brown. About 20 to 25 minutes.

Asparagus Gruyere Tart

This recipe was given to me by a good friend.

Flour, for work surface1 frozen puff pastry5

1/2 ounces (2 cups) Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

1 tbsp olive oil, Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1" in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2" intervals.

Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise in side the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.

Bake until spears are tender, 20 to 25 minutes.

Grilled Shrimp Skewers

I Made this tasty shrimp dish for my family, when they can to visit. We have the best times together, but it was very hot that weekend. Too hot to be outside, so we didn’t do much grilling and it was killing my husband.

Wooden skewers (4-inch)

24 large shrimp
1 cup Asian with sesame&ginger vinaigrette

Four cloves garlic, finely chopped
Two tablespoon fresh lime juice
Salt and pepper


Soak 4-inch wooden skewers in cold water for 1 hour. Thread shrimp onto each skewer so that the shrimp lie flat. Whisk together the garlic, vinaigrette, and lime juice together in a small bowl.

Place shrimp skewers onto a dish and drizzle with same of the vinaigrette to lightly coat. Season with salt and pepper. Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette..

Appetizers For Dinner

Avocado Bruschetta

2 garlic cloves

2 avocados
½ teaspoon chili flakes
1 tablespoon lime juice
1 roma tomato
1 yellow bell pepper
1 baguette (½ inch slices)
salt and pepper to taste

Cube the avocado into small pieces, place in a medium size bowl add the line juice. Chop the garlic, tomato and bell pepper add to the bowl toss lightly. Add chili flakes, salt and pepper for added taste.
Top the baguette with the avocado relish.

Artichoke Dip

2 jars marinated artichoke hearts, finely chopped
The marinate from the artichoke jars
1 cup mayonnaise
2 cups fresh Parmesan cheese, grated
3 to 4 dashes Worcestershire sauce
3 to 4 dashes garlic salt

Stir all ingredients together. Place in a ovenware dish,9x11 inches. Bake at 350 degrees, for approximately 20 minutes. Serve with blue corn chips.

Fountain Of Youth

"Youth" I have this on my Food For The Gods page Try it, you mite like it !!

Wild Garlic (Allium usinum) This herb was well known to the Celts, Teutonic tribes and ancient Romans. They gave this unassuming,wild plant of the lily family the name herba salutaris, "healing herb".

Wild Garlic should be eaten fresh in the spring, before the plant starts to bloom. Take a handful to eat with bread or add it to your salad. Wild Garlic cleanses the blood and intestines. It improves the intestinal flora and is effective against acne, fungus and eczema. It lowers high blood pressure, fights arteriosclerosis, and increases the body's immune system.

Wild Garlic in Olive Oil To have your Fountain of Youth available all through the year, harvest the leaves prior to blooming. Cut leaves into small pieces, put them in a bottle with a wide neck and add cold-pressed olive oil. Close and protect from light. Take one tablespoon daily.

Tropical Grilled Fish Tostadas With Pineapple Margaritas

This Summer is all about grilling and having fun with your loved ones. My husband grills all year round, but Summer is the best time. We could spend a good part of the day out on the patio just chilling. This recipe hits the spot on one of those day.


Grilled Fish Tostadas with
Pineapple and Mango Salsa Mango

1 1/2 cups diced peeled pineapple

1 cup diced peeled mongo
½ cup red cabbage
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice

1 to 2 Serrano chiles, seeded, and chopped
1/4 cup olive oil

11/2 pound red snapper
salt and pepper to taste
4 corn tortillas

Prepare barbecue to medium-high heat. To make the salsa, mix the first 6 ingredients in medium bowl. Season with salt and pepper.

Whisk oil, salt and pepper in small bowl. Arrange the fish, and tortillas on a large baking sheet. Brush the oil on both sides of the fish, and the tortillas. Grill the fish until cooked through about 3 minutes per side. Cook them so they are crisp, 2 minutes per side. Divide . Cut fish into strips then place on the tortillas, top with salsa and serve.

serves /Makes 4 servings.



Pineapple Margaritas

2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
3 Mexican limes, quartered
Salt for the glasses rim

In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
This recipe for Pineapple Margaritas
serves/makes 12

Shrimp And Mango Salad With Mojitos

Shrimp and Mango Salad

This colorful salad is great for a luncheon or light supper. The spicy dressing is offset by the sweetness of the mangoes and tomatoes.

3/4 pound cooked shrimp
1 large mango, peeled and cubed
1 tbsp soy sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges

Place cooked shrimp and mango in a medium bowl. In another bowl, whisk in soy sauce, lime juice, brown sugar and minced jalapeno pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.

My drink is a good Bloody Mary; and I make the best. However today it is all about the mojito. The Mojito works good with the shrimp and mango, salad

Mojito Recipe

The original authentic recipe from Havana Cuba

1 teaspoon powdered sugar

2 ounces of lime juice

4 mint leaves
1 sprig of mint

2 ounces of white rum

2 ounces club soda

Place the mint leaves into a long Mojito glass, ("collins" glass) squeeze 2 ounces lime juice in to the glass. At this time add the powdered sugar. Gently smash the mint into the lime juice and sugar with a muddler. Add ice (preferably crushed) then add the rum and stir, top off with the club soda. Garnish with a mint sprig.

Bagel Chips With Smoked Salmon

This recipe is very fast and easy, you will want to add it to your recipe box. You will love it for one of your lazy summer days. open a nice bottle of wine, and Happy Eating.

Bagel Chips With Smoked Salmon

1/3 cup cream cheese

1tbsp fresh lemon juice

1 tbsp plus 1 1/2 tsp minced lemon zest

12 baked bagel (or pita) chips

4 oz smoked salmon, cut into a dozen 2-inch pieces

12 small sprigs of dill to top each chip

Mix cream cheese, lemon juice and zest. Season with salt and pepper if you like. Add a small spoonful of cream cheese mixture on each bagel chip. Gently roll salmon pieces to create a rose shape. Place salmon rose on the chips toped with the cream cheese and add a sprig of dill.