Rooted deep in the culture of the Southern states, you can bet your bottom dollar that for authentic, meticulously prepared Southern cuisine you will find juicy, succulent brisket to be number one on my list! Because I was blessed to be born and raised in Texas, I can assure you that brisket, when cooked to perfection, is not only the best comfort food, but it is also a cultural tradition of the South.

History of Brisket

There are many variations as to the history of brisket used in barbecues depending on what region of the world is studied. In fact, the earliest tale of brisket originated in Medieval Europe with the process of preserving meat with salt. This is an ancient process of preserving beef with “corns” which are large grains of salt, thus, the term “corned beef” originated in 1621 in Europe. This process of preserving beef was extremely popular among colonial Americans because it was an economical, effective way in which to preserve meat.

According to The Virginia House-Wife by Mary Randolph (1824), take a piece of thin brisket and rub both sides with two large spoonfuls of pounded salt. Pour a gill of molasses and a quart of salt onto the brisket and rub it into the meat. Put the brisket in a vessel just large enough to hold it, but not to tight, for the bloody brine must run off as it makes or the meat will spoil. Make sure the brisket is covered top, bottom, and sides with the molasses and salt. If you have an ice-house or refrigerator, it will be best to keep it there. In four days, the brisket is ready to be cooked. (Well, thank heaven, that today we have grocery stores with the meat already prepared in nice little Styrofoam packages wrapped in plastic wrap!) Times were definitely hard in Colonial America, however, with this divine process of killing the cow, cutting off the meat, preserving the meat, and then preparing the brisket, people were brought together with a societal gathering to feast on the freshly cooked brisket.

As America came to be throughout all the endured hardships of creating this great country to present day culture, people have always seemed to find time to get together to converse and share food, especially when dining outdoors.

Brisket and American Picnics

Americans, through a celebration of human spirit, traditionally love the adventure of dining outdoors with family and friends. Picnics are a personal time filled with a joyful atmosphere of extreme love, friendship, and togetherness as people share in intimate conversations and feast on freshly cooked food directly from the grill. In Texas we refer to picnics, as “backyard barbecues” where we prepare large briskets in which to bring people together to share in a feast. It is common to have 10-100 people in a backyard at any given barbecue where you can feel the Southern hospitality through the conversations, laughter, hugs, and love.

When Texans barbecue, they prepare brisket through a method called “hot smoking” where the meat is cooked with both smoke and low heat provided by pecan, oak, or mesquite wood in a grill. Meat prepared by this method has a red tinge, even when fully cooked, and a pink smoke ring adorns the edges of the meat. This provides a piece of juicy meat that will simply fall apart making the use of a knife extinct!

What Exactly is Brisket?

Brisket is a cut of beef taken from the breast section beneath the first five ribs of the cow making this cut of meat inexpensive. This cut is an inexpensive piece of meat that requires long, slow cooking, preferably on a grill outside, to break down the collagen in the connective muscle tissues in order to achieve tenderness. Even though brisket is one of the least tender cuts of beef, it can be made tender and the flavor is tough to beat! With a little bit of time and the proper cooking method, even the toughest piece of meat can be made palatable!

Brisket Cooking Tips

Brisket is usually prepared using a braising method, which is a moist heat cooking method that uses liquid to make tough cuts of meat tender. Because well exercised muscles contain more connective tissue to hold muscle fibers together, a protein called collagen is formed. Time, heat, and moisture break down the collagen into gelatin, the substance that decadently lavishes your palate. However, as the proteins in the muscle tissue cook, they tighten and squeeze out their moisture which actually reduces tenderness. However, the gelatin as well as the fat in the meat more than compensates for this loss of succulence. Therefore, when cooking brisket, leave the excess fat until after cooking and then remove any and all fat if desired. (The fat produces “juice” when cooking that makes the brisket remain tender.) Typically in Texas, we braise our brisket with apple cider vinegar, however, you may use dry white wine, liquid smoke, or Worcestershire sauce, whatever liquid that you feel will taste succulent with brisket. After the brisket has been cooked and is ready to serve, make sure to slice the brisket along the grain through the long fibers into thin slices. By cutting these long fibers to break them down, the texture of the brisket becomes easier to chew so that the flavor can be savored. If by chance you have any brisket left over, the proper way to store it is to cover it with tin foil and refrigerate for up to 4 days or frozen for up to 2 months. However, by following the recipe below, I can almost guarantee that you will have no brisket left over in which to fool with!

Well, now it’s time to fire up the grill and invite family and friends to our backyard for an all-out brisket brigade filled with laughter, conversations, and love! In order to ensure that your “Texas barbecue” is perfect, I have provided a recipe that is sure to please all your guests and have them asking for a “doggie bag” to boot! So, get your apron, and get ready to cook a brisket feast that is fit for a king!

Brisket Recipe

Texas (Yee-Haw) Brisket

• 4-10 pounds beef brisket
• 3 cloves garlic, slivered
• 3 cloves garlic, crushed
• 4 large onions, thinly sliced
• 1 cup apple cider vinegar
• 1 ½ T. bacon fat
• 1 cup strong, black coffee

(What a great way to use breakfast as a way to get ready to prepare your brisket by using your left over bacon fat and coffee!)

• salt and pepper
• ½ cup water

With a long, thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread one sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

While meat is marinating, prepare the grill for cooking the brisket. Clean out the fire box, the area of the grill where the wood, charcoal, etc. is placed. Also be sure to clean the grate with a wire brush with a mixture of mild soap and water. When the grill is cleaned, place fresh, dried pecan, mesquite, or oak wood into the fire box. (I prefer the taste that mesquite wood/smoke leaves on the meat!) Place dry kindling or lighter fluid on the wood and light with a match. Adjust the smoke stack cap to allow smoke and heat to flow at a semi-rapid speed. Open/close the vents to keep heat in and the fire going. When all this is done, and the grill has the proper flow of smoke and heat and the fire is at a constant burn, the grill is ready for the brisket.

Heat the bacon fat in a deep, heavy iron skillet on the stove over medium heat. Remove brisket from marinade and discard onion and vinegar. Place brisket in the skillet with the bacon fat and baste the brisket with the bacon fat. Remove the brisket and place on a plate. Line a platter with enough tin foil to tightly wrap the brisket. In the fat remaining in the skillet, sauté the remaining sliced onions until deeply browned. Pour ½ cup coffee into the skillet. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet on the foil lined platter. Place the brisket on the onions. Season meat with salt and pepper to taste. Pull the foil up to make a bowl around the brisket and pour in the remaining coffee and add ½ cup of water. Tightly cover the meat and place the brisket on the prepared grill. Grill for 4-8 hours, checking the meat through out the grilling process. When meat is very tender, remove from grill and slice brisket thinly against the grain. Serve brisket at once or refrigerate for later use.

Well, as you can see, preparing a brisket takes a great deal of time and tender loving care. If you put forth the effort, I can assure you that you as well as your guests will be extremely pleased with the finished brisket. So, take some time out of your busy lives and have a Texas style barbecue this weekend to share in the lives of your family and friends and to feast on succulent, savory brisket!

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BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!

Well, you have just witnessed a customary Monday morning pattern for a number of people! You hear the alarm buzzing in your ears and your brain does recognize the sound, however, your body simply won’t move! And, your eyes?!?! Forget about it! They wouldn’t open if you had a crowbar trying to pry them apart! When your brain, body, and eyes finally catch up to each other, you realize that you are now pouncing out of bed 30 minutes later than you had intended! Now you only have 30 minutes before you have to leave for work and, what’s worse than that…..You have no time to eat breakfast, not to mention a healthy one. To fully re-charge your battery on a classic Monday morning such as this, you need quick and easy with a breakfast that will give you a healthy surge of energy!

The answer is quite simple! Don’t be cruel….to a heart’s that true! Yes, you heard me right! I broke out in song because with Elvis Presley Oatmeal you won’t be treating your body like a hound dog! Elvis Presley’s most favorite food of all time was peanut butter and banana sandwiches, so why not take it a step further? Add peanut butter and bananas to oatmeal!

Elvis definitely had the right idea when it came to combining peanut butter and bananas because peanuts are high in protein (an excellent source of energy) and “healthy fat”. Bananas also serve as a great source of energy to help shake off the Monday morning “lazies”! Bananas contain no fat, sodium, or cholesterol, however they are rich in potassium, which helps to regulate blood pressure and may reduce the risk of high blood pressure and stroke. Oatmeal, a rich source of soluble fiber, has been scientifically proven to reduce cholesterol, according to the Quaker Oats website. Your body does need some cholesterol to make hormones and to breakdown the fats that you consume, however, if not regulated, high levels of cholesterol can cause major problems. As you can see, this combination is just what you need for a busy Monday morning to help get you going.

But, you have no time to cook Elvis Presley Oatmeal on this manic Monday! Well, over half the battle to coping with such a Monday morning as this is preparation the night before. With this simple recipe, you can actually prepare this oatmeal dish the night before, divide it into microwave safe bowls, cover with plastic wrap, and store in the refrigerator. Then, on Sunday night, before you go to bed, place a bowl of Elvis Presley Oatmeal into the microwave so when you fly out of bed, be-bop over to the microwave and press the start button. This way, your breakfast can prepare itself while you get yourself ready for the rest of Monday!

Elvis Presley Oatmeal

3 ripe mashed bananas
½ cup peanut butter
1 Tbsp vanilla extract
¼ cup brown sugar
¾ cup granulated sugar
1 Tbsp ground cinnamon
¼ tsp allspice
1 tsp salt
2 ½ cups water

Mix all and bring to a boil. When mixture begins to boil, stir in 1 ½ cups old fashioned oatmeal. Cover and slow simmer the mixture for 20-25 minutes, stirring occasionally

When done let cool. Divide into 6 microwave safe bowls, cover with plastic wrap, and store in the refrigerator until ready to heat in the microwave. For an extra rich flavor, add a little milk or cream after heating in the microwave. Stir and ENJOY!

Elvis Presley Oatmeal is sure to smooth out your rough Monday morning routine by providing you with a hot, healthy, tasty breakfast. Not only are you providing your body with the energy it needs but the added health benefits of this breakfast are priceless. So, go ahead! Indulge in this rich, creamy pea-nutty delight sweetened with ripe bananas that will not have you singing about your blue suede shoes!

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So, which countries like ice cream the most? The United States, New Zealand, Denmark, and Australia top the list. The favorite flavor is the classic vanilla. Then comes chocolate, strawberry, Neapolitan, and chocolate chip.

How do these line up with your own list of favorites?

The most popular topping for ice cream —- chocolate syrup. Who would of thought ; )

Around 13% of men and 8% of women will admit to licking the bowl clean after eating ice cream.

Biggest ice cream sundae – 12 ft tall! This one was made with 4,667 gallons of ice cream in California in 1985.

The average single-scoop ice cream cone takes 50 licks to finish. Try it out with the following recipe.

Quick Strawberry Parfait:

* 1 quart of strawberry ice cream
* 1 pint of whipped cream

Mix the strawberry ice cream with the whipped cream at serving time. Serve in a glass of your choice and top with whipped cream, with a strawberry on top. (Feel free to top your parfait with other fruits as well.)

This recipe will fill eight glasses.

For other parfait flavors, simply use a different flavored ice cream.

About The Author: GranMamma is the webmaster at the Baby Names Box – http://www.babynamebox.com – Where you can explore over 20,000 first names and their meanings. Read articles on parenting, family, home and gardening. Be sure to say hi to GranMamma! granmamma@babynamebox.com

The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praised the healing benefits of the pickle, and Thomas Jefferson wrote: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout, like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”

So, what is all the fuss over a pickled cucumber you ask? Who knows…I do know that even today the popular pickle is everywhere. The crunchy tangy pickle is eaten out of jars, on our burgers, and served with our sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just love the amazing, multi-talented pickle!

The health benefits of the pickle are incredible:

• Raw, lacto-fermented vegetables (pickles) have good bacteria that inhibit the growth of harmful microbes in the intestines.
• They have a higher concentration of vitamin C.
• They help you absorb iron better.
• Research shows that vinegar can help with weigh loss.

PICKLE FACTS:

* Americans consume 26-billion pickles a year. That’s about nine pounds of pickles per person.

* More than half the cucumbers grown in the U.S. are made into pickles.

* Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.

* Pickling has been used to preserve food for almost 5,000 years.

* The pickle is both a fruit and a vegetable

No matter how you feel about pickles…they aren’t going anywhere. So, grab a dill, sit down, and get crunching.

Pickle Recipes

Dill Pickles Recipe

4 dozen fresh, crisp, pickling cucumbers – DO NOT use the commercial, waxed kind!
Fresh dill, to taste (approx. 1- bundle)
1 qt. Apple cider vinegar
8 c water
1 c salt
10 whole garlic cloves, peeled
2-4 garlic cloves, peeled, and crushed
Several Jars

Wash cukes and cover with cold water. Refrigerate overnight. Pack cukes into jars, tightly. Stuff equal amounts of dill into each jar. Meanwhile, bring remaining ingredients to a boil. Boil for 2 min. Evenly divide whole garlic cloves into jars. Pour hot brine into the jars. Seal. Makes 12 pints. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Bread-and-Butter Pickles Recipe:

6 lbs of 4- to 5-inch pickling cucumbers
8 cups thinly sliced onions (about 3 pounds)
l/2 cup canning or pickling salt
4 cups vinegar (5 percent)
4-l/2 cups sugar
2 tbsp mustard seed
l-l/2 tbsp celery seed
l tbsp ground turmeric

Wash cucumbers. Cut l/l6-inch off blossom end and discard. Cut into 3/l6-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil l0 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving l/2-inch head space. Adjust lids and process pints or quarts l0 minutes in a boiling water canner. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Quick Sweet Pickles Recipe:

8 lbs of 3- to 4-inch pickling cucumbers (may be canned as strips or slices)
l/3 cup canning or pickling salt
4-l/2 cups sugar
3-l/2 cups vinegar (5 percent)
2 tsp celery seed
l tbsp whole allspice
2 tbsp mustard seed

Wash cucumbers. Cut l/l6-inch off blossom end and discard, but leave l/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with l/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving l/2-inch head space. Adjust lids. Process 5 minutes in a boiling water canner.

Raw Pack: Fill jars, leaving l/2-inch headspace. Add hot pickling syrup, leaving l/2-inch headspace. Adjust lids and process pints l0 minutes and quarts l5 minutes in boiling water canner or use the low temperature pasteurization treatment. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

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1/2 stick butter, melted
1 box powdered sugar
Cold coffee
1 tbsp. cocoa

Add melted butter to powdered sugar, mixing as you add. Gradually add coffee and cocoa to sugar until desired consistency is reached.

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Brew coffee, fill tall glasses with ice and slowly pour hot coffee in glass. Serve with cream and sugar if desired.

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The sounds and smells of Spring time seem to be filling the air as thoughts of warm, wispy breezes and back porch lunches are becoming less of a dream. As the season of winter is being overtaken by the season of Spring, now is the time to start preparing for those elegant occasions with family and friends. But, how can this specific occasion be special and different from all the others? With egg salad, of course!

The basic ingredient of egg salad–the egg–symbolizes fertility and birth in many cultures, therefore, serving egg salad at a Spring luncheon is most logical because the season of spring is associated with blossoming love, the awakening of new life, and a positive change. In fact, an old French custom called the egg-rolling contest consisted of rolling raw eggs, identifiable marked by their owners, down a gentle slope. The slope of the terrain was a little bumpy and attacks by the competing eggs didn’t help much. However, the egg that survived was named the “victory egg” and served as a symbol of the rock that rolled away from the mouth of the tomb when Christ rose from the dead! Wow! Now, that is pretty powerful! I don’t know about you, but every time I see an egg from now on, it will remind my of Christ, who gives people new life and is the symbol of unconditional love! Now that is one positive change! What an elegant way to celebrate the coming of Spring by consuming the very food that symbolizes the season!

Egg History

The diverse and sometime complicated study of history states that humans have been consuming eggs since the beginning of recorded time. The ancient Persians and Celtic cultures celebrated the spring equinox. The spring equinox takes place on March 20 at exactly 7:34 a.m. EST when the sun will cross directly over the Earth’s equator making day and night of equal length all over the world. Because the sun is a round shape and radiates red tones, the ancient Persians and Celtic peoples would give red-dyed eggs as gifts during the equinox. The eggs were consumed and the shells were crushed, a ritual that drove away winter. During the 9th century, there was a ban placed on eating eggs during the 46 days of Lent.The eggs were collected and held onto for safekeeping. After fasting, the eggs were distributed to servants and children who made the eggs into huge omelets.The practice became more refined as nobility used the last days of winter to decorate eggs to give to their mate, their master, or the King. By the 16th century, eggs were being decorated by great artists and demanded by the court of France. By the end of the 19th century, the court jeweler to the Czar of Russia, was creating extraordinary eggs of gold, crystal, and porcelain.
In present day culture, hand-decorated eggs are given as gifts, used to start a unique collection, and play important roles in religious ceremonies. As you can see, the incredible, edible egg has made a remarkable impact on various cultures throughout history.

Well, now it’s time to spread out a blanket in the backyard on the soft, sweet green grass, bask in the brilliant sun rays as butterflies dance in the warm breezes, and enjoy some eloquent old-fashioned egg salad! One of my favorite egg salad recipes is filled with the richness of wholesome eggs and cream cheese that gives the salad an extremely smooth texture. Let’s take a look at how to prepare this type of egg salad.

CREAMY EGG SALAD

1 package (3 oz) cream cheese, softened
1/4 c. mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 c. finely chopped green or sweet red pepper (I
plan on using red)
1/4 c. finely chopped celery
1/4 c. sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped

In a mixing bowl, beat cream cheese, mayonnaise, salt, & pepper until smooth. Add green or red pepper,
celery, relish, & parsley. Fold in eggs. Refrigerate until serving. Yield: 3 cups

How To Boil Eggs

The easiest way in which to prepare boiled eggs is to place the eggs in a pot. But, not just any old pot! Aluminum will cause your eggs to darken! Cover the eggs with cold water, then add a pinch of salt. Bring the pot to a boil over medium-high heat, then lower the heat to a simmer. Typically, cook the eggs for about 15-20 minutes. Drain the hot water off the eggs and immerse with cold water which not only stops the cooking process, but allows the eggs to cool faster and we all know what that means! The closer we will be to sampling that egg salad!

I don’t know about you, but it seems like such a waste to throw away the shells eggs! A great suggestion is to make a candle from the eggshells. Let’s shed some light on that subject!

Simply, crush the eggshells into various sized pieces and dye them different colors. Find a container in which you would like the candle to be in. Melt some candle wax and pour into the container. As the wax begins to set, drop the colored eggshell pieces into the wax and insert a wick. When the wax hardens, the candle will appear as though it has confetti in it due to the mulit-colored eggshells sporadically scattered in the candle.

While you and your special someone enjoy a romantic evening by the egg candlelight, why not keep the children entertained with sidewalk chalk made from eggshells. Why not allow eggs to bring out the artist in your child with this simple recipe!

Sidewalk Chalk

shells from 6 eggs
1 tsp very hot tap water
1 tsp flour

Wash the eggshells well, so they don’t have any egg left in them. Dry them and grind them with a rock on
the sidewalk or other concrete surface. Make sure the rock you’re using for grinding is clean so you don’t
get dirt ground in with the eggshells. Grind the eggshells into a fine powder. You’ll need one soup spoonful of this powder to make a stick of chalk. When you have enough powder to make a stick of chalk, sift or pick out any little bits of eggshell that are still not ground up and throw them away. Scoop the powder into a cup or paper towel and bring it into the house for the next part. Stir the flour and hot water together in a small dish to make a paste. Put the soup spoonful of eggshell powder into the paste and mix well. It may help to mash it with the back of the spoon. Add a few drops of food coloring if you want colored chalk. Shape this mixture into a chalk stick. Then roll it up in a strip of paper towel and set aside to dry. (Drying takes about three days.) Then just peel the paper off one end and you’re ready for some creativity!

Well, folks, I hope that you are ready to welcome the season of spring with a romantic evening filled with love by the flickering of an egg shell candle while the kids get in touch with their creative side by drawing with egg shell sidewalk chalk. But, don’t forget, to make this evening memorable, feast on the rich goodness of egg salad!

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piz’za, n. (It.) – A baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings, such as sausage and hamburger.

Sounds yummy, huh? And, it should, because in America, a whopping 4 billion fresh, made-to-order pizzas were sold last year. Pretty amazing! But, where did the love of pizza come from?

History of Pizza

Over the past 50 years, pizza has become the cuisine of choice of a majority of Americans. And, as colorful as a freshly baked pizza, is the origin and history of pizza itself.

It is commonly believed that Italians created pizza, however, the Italian culture has simply made the popularity of pizza grow in the past few decades. The origin of pizza actually goes back to the ancient times and include the Babylonians, Israelites, Egyptians, and a variety of other Middle Eastern cultures. These people consumed a flat, unleavened bread that had been cooked in mud ovens and topped with olive oil and other native spices. Therefore, Italians got the idea of using a piece of bread as a plate and ornately decorating it with a variety of toppings before consuming it. Thus, the idea of pizza was born!

In 1830, the world’s first pizzeria was opened in Naples, Italy and is still in business today. (If you ever have the chance to visit Italy, it would be wise to dine at Antica Pizzeria Port’ Alba in Naples!) Therefore, the people of Naples, Italy are recognized for creating the pizza in a more familiar fashion and so the legend goes:

In the later 1800‘s, Raffaele Esposito, an Italian baker, created a special dish for visiting royalty; King Umberto and his consort, Queen Margherita. In order for Mr. Esposito to show his pride and patriotism for the country of Italy, Esposito came up with a plan to top the commonly used flat bread with the colors that best represented Italy: red tomatoes, white mozzarella cheese, and green basil. The monarch king and queen were extremely delighted with the cuisine, and the positive word spread quickly. When people began to get word of the exquisite dish, a variety of variations were made as the masses tried to recreate the dish. However, Americans will be forever grateful for the Italian immigrants of the 1900’s for the introduction of pizza to the United States. Gennaro Lombardi opened the first pizzeria in America in New York, however, pizza did not gain popularity until returning G.I.’s of World War II created a demand for the tasty treat they had eaten while in Italy.

Today, pizza is just as American as apple pie with over 60,000 pizza eateries scattered through out the United States producing a multibillion dollar revenue. I guess the business men who have made their billions in pizza should pause to give thanks to the veterans of World War II!

Pizza-Antics

670 MILLION pounds of cheese is sold every year!

75 ACRES of cheese is eaten every day!

350 MILLION tons of frozen pizza is sold every year!

30 TIMES a year is how often the average family eats pizza at home!

96% of people buy pizza out. Only 4% never go out for pizza!

23 POUNDS of cheese is eaten every year by the average person

1.1 BILLION frozen pizzas were sold last year!

Astonishing! With so much pizza being consumed by Americans, what about those who are health conscious? Does pizza actually provide health benefits? Are the really healthy versions of the beloved pizza? Some research says definitely!

Health Benefits of Pizza

According to the latest research by the American Cancer Association, lycopene, the substance that makes tomatoes red, may prevent Cancer. Dr. Kucuko conducted a small study of 30 men with prostate Cancer who were about to undergo surgery to remove the prostate. For three weeks prior to surgery, 15 randomly assigned participants consumed a 15 milligram capsule of lycopene and the remaining 15 participants had no intervention. Upon removal of the prostates, the glands were analyzed in order to determine any differences in the two groups that were studied. The researchers concluded that the group that had taken the 15 milligram lycopene supplements had smaller tumors compared to the 15 participants that had no intervention. Dr. Kucuko said, “This study represents the first clinical evidence that lycopene supplements may prevent Cancer.”

So, are you thinking what I’m thinking? Pizza sauce…..tomatoes….Cancer prevention….it’s pizza chow time!

How to Make a Pizza

All this talk has made me hungry! Let’s go to “Pizza University” and enroll in Pizza 101 for some helpful preparation suggestions as well as some delectable recipes dedicated to pizza!

Let’s focus first on the base of the pizza…..the crust. To avoid a weak, soggy pizza crust, and achieve a perfectly puffed, crisp-crusted pizza, I suggest that you invest in a pizza stone. The stone, which is usually made of soapstone (a heavy type of talc that is slick to the touch), absorbs moisture from the dough and provides an evenly heated surface for a more thorough baking. The stone must be preheated for an hour before pizza is placed on it to ensure that the stone is at a constant temperature throughout. (Do not, however, put oil onto the soapstone because high temperatures can cause it to ignite!) If a pizza stone doesn’t sound like something that you would enjoy cooking with, you may want to consider a pizza screen. A pizza screen, a round framed screen, is placed beneath the crust to allow air to circulate as the pizza is cooking, thus, providing a perfectly baked pizza bottom.

Pizza Recipes

Pizzeria Style Dough

1 teaspoon active dry yeast
3 cups bread flour
1 1/4 cups lukewarm water
1 1/2 teaspoons of honey
1 teaspoon of sea salt
1 tablespoon of extra virgin olive oil

Prepare the dough by mixing the yeast, 3/4 cup of lukewarm water, 1/2 cup flour and 1 teaspoon of honey together. Dissolve the honey in the water, add and smooth the flour then add the yeast. Stir to mix and let sit for about 20 minutes. The mixture will become light, frothy, and foamy. If your mixture does not, throw out the mix and begin again with fresh yeast.

When the above dough is light and frothy, mix 1/2 of the remaining flour, the remaining water with the remaining honey dissolved in it, the olive oil and the salt all together in a large bowl. Add in the frothy sponge mixture and stir. Then mix or knead in the remaining flour bit by bit. The dough should be only slightly sticky. Use more flour if necessary…add less to prevent the dough from becoming too dry and stiff. Knead for 15 minutes on a floured surface until smooth and elastic.

TIP: Over-kneading the dough will make it tough. It’s important to give the dough time to relax while stretching it out. This may take more time, but will help to eliminate tearing.

Take a large size zip lock baggie and lightly spray the inside of the bag with vegetable oil spray. Slide the bag between your hands to cover the inside completely with the spray oil. Place the dough into the baggie and seal. Then, place the baggie into the refrigerator and let sit for about 20 to 24 hours. That is the trick for making pizzeria style dough…letting it rise only once in the fridge before forming into a pizza and baking.

Crust Variation: Try kneading dried tomatoes into the dough! The following recipe for oven roasted tomatoes is extremely simple, but is full of fresh taste that will add a well deserved kick to any flavor of pizza!

Mom’s Oven Roasted Tomatoes

Set your oven to its lowest setting, 200 ° or below.

Slice Roma or Plum tomatoes in half, top to bottom. Scoop out the seeds with your fingers. Season with seasonings of your choice, such as, salt, pepper, garlic, Italian seasoning, herbs, etc. Place, cut side up on foil lined baking pan; drizzle with olive oil. Bake for 12 to 15 hours, which causes tomatoes to dry and shrivel. Refrigerate tomatoes in a resealable plastic bag.

It is now time to focus on a tomato sauce that will complement the flavor of the crust, plain or with oven roasted tomatoes. An elegant sauce recipe is one that is homemade, yet simple to prepare!

Gourmet Pizza Sauce

1 tsp olive oil
2 cloves garlic, minced
½ cup diced onion
15 oz can crushed or whole tomatoes
6-8 oz can tomato paste
1 tsp salt
1 tsp sugar
½ Tbsp basil
1 tsp oregano
1 bay leaf

Sauté garlic and onion with olive oil in a saucepan over medium heat. Cook for a few minutes until onion is translucent. Add the tomatoes, tomato paste, salt, sugar, basil, oregano and bay leaf. Break up the tomatoes with a spoon. Simmer over low heat for 30 minutes, stirring occasionally. (In the meantime, you can prepare the dough.) Remove sauce from heat and let cool. Remove bay leaf.

Oh boy! We are getting so close to sampling your pizza masterpiece! We have the crust and the sauce, but what shall we top the pizza with? There are a vast array of delicious pizza toppings to choose from that will provide a delightful taste to your palette!

Pizza Topping Ideas

mozzarella cheese
sliced cold meats (salami, pepperoni, or ham), cooked sausage, cooked ground beef, or cooked chicken
green or red pepper, thinly sliced or chopped
mushrooms, thinly sliced
onion, thinly sliced
other ingredients that work well are zucchini, eggplant, pine nuts, canned sliced pineapple

Be daring and get creative with some unique pizza toppings!

The time has finally come! It is time to assemble the pizza!

Pizza Assembly

Roll the dough with a rolling pin on a lightly floured surface. (If needed, use your hands to flatten and stretch the dough into the desired shape of the pizza stone!) Spread the crust with the Gourmet Pizza Sauce with desired amount that you have previously prepared. Sprinkle layer of cheese over the pizza sauce and then add the remainder of your desired toppings. (NOTE: If using mushrooms or zucchini, place them on the very top because they tend to sweat.) Sprinkle with more cheese to make your pizza creation a gooey delight! Bake in 425 degree, preheated oven for 12-15 minutes until cheese is melted and dough is cooked! Remove from oven and enjoy!

While you are savoring your bites of freshly baked, gourmet pizza, I though that you might like to know that pizza has gone “bubbly”!

An Italian cosmetics manufacturer has created a new range of bathroom products that smell like….yep, you guessed it….PIZZA!?! Creator Ducio Cresci from Florence, Italy believes the traditional Italian dish should indulge all the senses, not just the stomach, and so he created the luxury bubble bath, soap, and body lotion. The products are made from natural ingredients and contain tomato extract, essential oils of basil and oregano. Cresci said: “The bubble bath smells especially strong when you are bathing in it, but once out of the water it leaves an irresistible trace of scent on your skin.” The former TV presenter said his products have been selling very well. Interesting, huh?!?!?!

Well, folks, there you have it! I hope that you have learned a great deal of information about one of Americans most consumed foods…PIZZA! I look forward to hearing about some of your favorite pizza stories. Please feel free to email them to me at ginger88240@yahoo.com. Until then, happy eats and God bless!

Copyright © The Recipe Finder, All Rights Reserved

Garlic is a famous member of the onion family. It is one of the most common additions to food worldwide. The name is Anglo Saxon meaning gar (a spear) and lac (a plant) in reference to the shape of the leaves. It is native to the southwest desert region of Siberia and is able to grow in extremes of temperatures. There are over 300 varieties of garlic and it grows in cloves.

Over 250 million pounds of garlic are consumed in the U.S. alone. California is the largest producer in the United States growing greater than 500 million pounds annually. Americans also spend in excess of than 5 billion dollars on garlic supplements each year.

Garlic may be found in varying preparations such as the fresh herb or clove, liquid oil, powder or capsule. There are also odorless garlic supplements. Allyl sulfur compounds are the major active constituents.

Garlic Trivia

The longest continuous string of garlic is 123 feet. It is found in Catsfield, England.

Supposedly, stuffing a clove of garlic in your nostril when you have a stuffy nose will help in the healing process. But don’t fall asleep as you may inadvertently suck the clove down your throat and choke.

Due to the unavailability of vampires, the bloodsucking leech was used as a stand-in to determine if garlic does repel bloodthirsty creatures. Unfortunately, it instead seemed to attract them. The leeches used an average of 14.9 seconds to attach themselves to a hand covered with garlic, while it took them 44.9 seconds to start sucking blood from the clean one.

History Of Garlic

While best know as a deterrent to vampires, garlic has been used by much of the world for centuries.

The King of Babylon grew garlic in his gardens in the 8th Century B.C. It is mentioned in the Chinese Shih Ching which is supposedly authored by the famous Confucius. The Chinese also seasoned sacrificial lambs with garlic to make them more pleasing to the gods.

Garlic was worshiped as a god by the Ancient Egyptians. The slaves that built the pyramids lived on a diet consisting mainly of onions and garlic.

The Vikings and Phoenicians always sailed with their supply of garlic. Garlic is thought to have been introduced to Europe by the Crusaders.

The ancient Greeks believed garlic had great value. Aristophanes thought that athletes and soldiers would benefit from consumption of garlic in an enhancement of courage. Virgil claimed that garlic improved and sustained the strength of the farm workers.

Garlic is claimed to ward off evil. When hung on a wreath, garlic on the door supposedly repels witches and vampires. Hungarian jockeys sometimes place garlic cloves on the bit of their horses for luck in winning the race. Spanish bullfighters protect themselves from the horns of the bull by wearing a clove of garlic around their neck.

Benefits Of Garlic

In the past garlic was used to treat leprosy, wound infections, parasites, hemorrhoids, typhus, dysentery, plague, whooping cough, epilepsy, tuberculosis, asthma and smallpox.

There are currently claims that garlic may aid in lowering blood pressure and cholesterol, treating atherosclerosis, arthritis, boosting the immune system, fighting infections such as colds and flu, helping treat AIDS, and in prevention of some types of cancer. It is claimed to heal ear infections when put in the ear canal. It is alleged to be a powerful anti-oxidant. Wine of garlic is supposed to be a good stimulant lotion for baldness of the head.

Side Effects Of Garlic

The most well known side effect of garlic is a distinctive odor to both the eater’s breath and body.

There have also been reports of allergic reactions, stomach disorders and diarrhea. Other possible side effects that have not been proven include: a decrease in the serum protein and calcium levels, flatulence, contact dermatitis, rhinitis, asthma, bleeding and myocardial infarction. There have been two reports of patients taking Warfarin that had an increase in their INR level when they took garlic supplements. Topical exposure to raw garlic may cause contact dermatitis, skin blisters and ulcero-necrotic lesions.

GARLIC RECIPES

Garlic Shrimp

2 pounds shrimp, peeled and deveined
3 cloves garlic, minced
1 T. shallots, minced 1/2 cup butter
The juice of two large lemons Salt and Pepper, to taste
1/2 cup parsley, minced

Sauté garlic and shallots in butter. Remove from heat; add lemon juice, salt, pepper, and parsley. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Grill for 6 to 10 minutes or until done…or broil for 10 min.

Roasted Garlic

Cut the top off of one or more garlic bulbs. Place on a shallow baking pan. Drizzle with olive oil. Sprinkle with favorite herb(s), if desired. Bake at 325 degrees for about one hour or until soft. Use as a spread for bread or use your imagination.

PLEASE feel free to email comment, questions, or suggestions to the author at mjmartin@creighton.edu

Copyright © The Recipe Finder, All Rights Reserved

Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The “pea”nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.

OK – so where did these little guys come from you ask? Well, they are thought to have originated in South America…possibly Brazil or Peru. When the Portuguese began to explore “The New World,” they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa.

In the United States, peanuts became popular during the Civil War. Then around the 1900’s many mechanical devices were invented to help with the processing of peanuts. As a result their popularity increased even more. Speaking of inventions…George Washington Carver invented over 300 uses for the peanut, including; medicine, ink, soap, shampoo, ice-cream, and axle grease.

Today, peanuts are eaten all over the world. They have become a huge money making industry. In the United States alone they contribute well over 4 billion dollars yearly to the economy.

PEANUT TRIVIA

Americans consume 700 million pounds or 3.3 pounds per person, of peanut butter per year….that’s enough to coat the floor of the Grand Canyon.

To enhance the flavor of a cola drink, Southerners put peanuts into the bottle.

There are approximately 810 peanuts in an 18 oz. jar of peanut butter.

The peanut is unusual because it flowers above the ground, but fruits below the ground.

Peanut oil has a very high smoking point. This allows peanut oil to be heated to a higher temperature than most oils, making it an excellent choice for frying.

Since peanuts are a legume, they reduce the need for additional fertilizers as they return nitrogen to the soil as they grow.

HEALTH BENEFITS OF PEANUTS

Peanuts are packed full of healthy stuff, including; antioxidants, niacin, Vitamin E, monounsaturated fat, bioflavnoids, protein, and they have more resveratrol than grapes (which lowers LDL – aka “bad cholesterol”)

That’s not all…Some medical researchers say that they lower the risk of heart disease and provide protection from some types of cancer (colon, prostate, and breast).

Well, as you can see there are some great reasons to eat peanuts…as if the fact that they are delicious isn’t enough.

THE DARK SIDE OF PEANUTS

Peanut proteins can act as powerful allergens, even in tiny amounts. That is why Peanut allergies are the most common cause of death by food in the United States. Some people can have a ruthless reaction just for inhaling the scent of a peanut. People can die from very small amounts.

So, if your allergic to peanuts…or think you could be…don’t risk even going near them. You can substitute almonds or any nut for any of the recipes below. For the cookies…you’ll have to make your own ‘nut butter.

YUMMY…PEANUT RECIPES

CREAMY PEANUT BUTTER

Put 2 cups of peanuts in a blender and blend until smooth.

For added texture and/or flavoring add one or more of the following:

2 T. honey
4 tsp sugar
2 tsp pure vanilla extract – or any other extract you like.
1/4 c mini chocolate chips
1/4 c rice cereal

THE POSSIBILITIES ARE ENDLESS…USE YOUR IMAGINATION!

CRUNCHY PEANUT BUTTER

3 c. salted peanuts
2 T. butter

Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.

Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 – 5 seconds. Refrigerate for 30 minutes before serving.

MAMA’S PEANUT BUTTER COOKIES

1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda

Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.

Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.

Copyright © Lara Velez, All Rights Reserved

About the Author: Lara Velez is the Editor-in-Chief of The Recipe Finder – Online cooking magazine. She also runs a website for Christian Mothers, Moms of Faith. She is a proud wife and mother of two. She enjoys cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time. RecipeFinderMail@aol.com