By Staff
Well, it seems that this past week our prayers were finally answered, for we are now experiencing the warmth of the sun.
It looks as though it might be almost safe to pack away those heavy jackets, dust off the fan and resurrect the lawn mower and garden tools from the depths of the shed … for I do believe that "Spring has Sprung!" The odor of cider and wood smoke will be replaced by the fragrance of honeysuckle and the vapors of outdoor grills. With the price of gasoline escalating, we may even be spared some of the nauseous fumes of the car engines; for many people are unpacking their bicycles.
There is a lot to be said for those two wheeled vehicles. I can vividly remember my father riding his until well past middle age, which was probably the reason that he was in such excellent health for a man his age. I also remember the metal clip that bikers fastened around their lower calf to prevent their trouser leg from becoming entangled in the wheel. I doubt that I will ever again have the opportunity to see one of those, unless I happen to visit an antique shop.
Dad never purchased his bicycle for recreational purposes, he used to ride to and from work; which was not at all uncommon in those days. As I recall, I believe, he eventually even purchased a basket that fit on the handlebars, thus preventing his lunch bucket from hitting his knees as he pedaled. Those were certainly the days of real sport and lacked so many of the conveniences that today's world takes for granted … but you know what … people did not seem to mind. We did not have to channel any of our earnings into health club dues, for health clubs had not been invented; and as by necessity our weight was kept at a minimum by our walking. Freezers had not been invented, but our ice boxes kept our perishables from spoilage.
We (who were without gardens) purchased our groceries several times a week, so walking (or bicycling) to and fro, kept the majority of the people pretty slim and trim. Many homemakers filled their bathtubs to do the washing, but the more affluent (who could afford a washing machine with a wringer) had it placed in the basement. By the time you carried basket after basket upstairs and outdoors to the clothes line … you did not have to worry about a bulging waistline. (My heart aches for the young people of the world who have never experienced the thrill of crawling between bed sheets that smell of good fresh air!) Congratulations to those of you who have chosen to put in a garden this year, instead of putting that money into the fuel tank of the car! Those fresh vegetables will be far more beneficial to your health!
Garden Cole Slaw
1 head cabbage
3 green onions
1/2 green pepper
1/2 red pepper
1 cup diced cucumbers
1/2 cup sliced radishes
1/2 cup minced parsley
Finely shred the cabbage, chop the fresh peppers, dice the onions and add to remaining ingredients. Mix all together well and toss with mayonnaise.
How very fortunate we are that we can plant tiny seeds, or seedlings, and reap a garden of nourishment!
Timely Trivia: Chew on garlic and you will look thinner from a distance!
Cauliflower Salad
1 small cauliflower, grated
1/2 cup chopped green pepper
1/2 cup butternut squash, grated
4 tablespoons diced onions
1 cup avocados, diced
4 radishes, sliced
Mix all ingredients and combine with your choice of salad dressing
Food Facts: Since the cauliflower is an excellent source of vitamin C and a good source of potassium and foliate, the green peppers an excellent source of vitamins A and C, the squash a great source of all the above, the onions … with their abillity to sometimes help lower elevated blood cholesterol and lower blood pressure. By the time you add the radishes and avocados, also rich in vitamin C, you are looking good health right in the face … just don't spoil it by using the wrong dressing on it.
A touch of levity: A man was deeply engrossed in his newspaper when his wife popped the question … " Honey, will you still love me when I am old and gray?" and he absentmindedly muttered, "Sure, I do!"
Cabbage Cuke Salad
cabbage
cucumbers
string beans
Thousand Island Dressing
Finely shred the cabbage, slice the cucumbers and finely chop those string beans. Mix all these ingredients together thoroughly, then toss them with a healthy amount of the Thousand Island Dressing. Cool, satisfying and about as simple as you can get!
A touch of levity: Did you hear the one about the man who went to the Doctor because he was experiencing a severe stomach ache? He surmised that perhaps the oysters he had for lunch did not agree with him … to which the doctor asked, "Were these fresh oysters, how did they look when you opened the shells?" To which the patient then replied "opened the shells?"
Food Facts: Most of your well known "pod beans can be eaten raw. The list includes: snap beans, Italian green beans, the long Chinese both purple and yellow wax beans and the regular green beans; however they are all the more commonly served boiled or steamed. Your "shelled" beans must be cooked through – though they may be served hot or cold.
You need not be stuck in a rut when it comes to preparing sandwiches for your children. Experiment with different types of combinations whether they be of the fruit or vegetable spreads. Have you ever tried combining peanut butter, honey and banana? How about some very finely grated carrots along with that peanut butter? Be a rue sport and don't turn a "deaf ear" until you have at least tried it! Some of the most weird combinations that you can think of … can actually be quite enjoyable if you but give them a chance! Those of you who are still shaking your head in disbelief, how do you think these distributors get ideas for the various new sandwiches they present to the public? The meat and cheese contents are combined with herbs, spices, etc. in an attempt to entice the public to try something out of the ordinary. Sooner or later you, I would almost be willing to bet, will succumb to your curiosity … throw out a few dollars … and order one from the waitress! Familiarize yourself with an assortment of spices, then purchase the ones that appeal to you and include some of them with the vegetables and meats that you cook … and yes! Be brave and use some in various sandwich fillings. From the nutritional standpoint, include fruits, vegetables and even herb seeds.
Olive Spread
1 cup chopped ripe olive
1/2 cup finely chopped walnuts
1/4 cup ground sesame or sunflower seeds
1/4 cup finely chopped almonds
1/4 cup finely chopped fresh celery
Mix all ingredients with your choice of mayonnaise in the spreading consistency of your choice.
Hard work, the type that emerges from a lifetime of small sacrifices, is what can keep families together.
Peanut Butter Veggie Spread
3 tablespoons peanut butter
4 tablespoons finely diced celery
2 tablespoons finely chopped olive
2 tablespoon finely grated carrots
mayonnaise to taste
salt to taste
Thoroughly combine the vegetables and ad them to the olives. Add enough mayonnaise to the consistency you wish.
Food Facts: In reply to the question posed by one of our readers, there is a lot of controversy as to whether tomatoes are a fruit or a vegetable. A dictionary described them as a South American perennial herb belonging to the Nightshade family, widely cultivated for its fruit, but it would seem that since tomatoes are not actually compatible when mixed with regular fruits … I personally consider them to be a part of the vegetable family.
It is arrogance to expect that life will always be music.
Eggplant Patties
2 medium eggplants
2 cups whole wheat breadcrumbs
1/4 cup fine cornmeal and flour
2 tablespoons onion powder
1 cup ground almonds
1 teaspoon salt
1 tablespoon soy sauce
Bake or steam the eggplant, then let it cool. Remove the skin and mash. Add the remaining ingredients and mix together well, then form this mixture into patties and place on an oiled baking sheet and bake for 30 minutes at 350 degrees.
Food Facts: Eggplant, popular in both southern Europe and the Middle East was originally imported from India and introduced to the United States by Thomas Jefferson. It is available all year, and can be found in red, yellow, white and our familiar purple.
People are never so ready to believe you as when you say things in "depraise" of yourself; and you are never so much annoyed as when they take you at your word … do you agree?
Sweet and Sour Cabbage
1-2 pound head red cabbage
4-6 tablespoons chopped onions
1/3 cup honey
1/3 cup fresh lemon juice
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon caraway seeds
Combine all seven of these ingredients, place them into your vegetable steamer and steam for 15 minutes.
Food Facts: Did you know that cabbage is one of our very oldest cultivated vegetables? It is also the most varied of its forms. Available in our stores and markets all year and it is best to look for good firm heads with no signs of yellowing or pest damage.
Timely Trivia: In years past, it was customary to make poultices out of cabbage and place them on the chest for treating illness.
Isn't it sad that some schoolteachers are afraid to bring up spiritual or moral questions that in this day and age, might be considered as violating our constitution? Think about it!
Vegetarian Nut Patties
2 tablespoons vegetable oil
2 teaspoons minced onions
1/4 teaspoon celery seed
1/2 teaspoon salt
2 eggs, beaten
3/4 cup chopped walnuts
3/4 cup chopped cashews or pecans
Dash paprika
1 cup cooked long grain rice
1 teaspoon sage
1 cup soft breadcrumbs
1 tablespoon melted butter
Combine all of the ingredients with the exception of the oil. Form the resulting mixture into small patties, then saute them in the oil for approximately two to three minutes per side or until they turn golden brown. Serve piping hot!
TIMELY TRIVIA: In order to determine how many fat grams you can reasonably eat per day, take a rough number of calories you consume daily, drop the last zero and then divide by three.
Rutabaga Salad
1/2 cup grated rutabaga
1/2 cup celery, sliced thin
2 chopped scallions with their greens
2 (red or white) radishes, very thin
3 tablespoons olive oil
3 cups Romaine, shredded
1 tablespoon white wine vinegar
Dash salt
Dash dry mustard
Dash freshly ground black pepper
1/4 teaspoon granulated sugar
1 tablespoon fresh basil
Mix together the celery, rutabaga, scallions, radishes, and romaine in a bowl and chill this mixture very thoroughly. Very thoroughly combine the vinegar, salt, mustard, pepper, sugar, and basil; then very thoroughly toss the salad with this mixture immediately before serving.
FOOD FACTS: I have had numerous inquiries (over the years) concerning this vegetable, yet it actually has been around since the seventeenth century. This doesn't strike me as surprising however, for I went through my entire childhood never having encountered any. As soon as I became a homemaker, the situation changed and I began to try all the different foods that seemed to be "taboo", for I am not one to be judgmental regarding something I have never tasted. As for nutritive value, they are high in vitamin A and also contain calcium, potassium, and vitamin C..
TIMELY TRIVIA: I know of no single strategy that can keep people exercising, even if we agree that exercise is important to us! Perhaps you just (plain) need to have the will power. If I were to offer suggestions, I would suggest that you combine it with something you find pleasing and enjoyable; such as music, wearing sweats, comfortable running shoes, or even gathering together with a group of friends at an exercise club.
Mediterranean Ratatouille
2 onions peel and slice
1 garlic clove, mince
2 (1 pound) zucchini wash and thinly slice
2 small eggplants peel and cube
5 peeled and quartered tomatoes
2 tablespoon freshly snipped basil
5 tablespoons olive oil
2 tablespoons fresh snipped parsley
1/2 teaspoon salt
Dash pepper
2 green peppers. Washed and cut in 1" strips
It is best to use a heavy skillet when preparing this. Use just two tablespoons of the oil to saute the onions and garlic for 5 minutes. Then, add the zucchini, green pepper and eggplant. Stir mixture gently, but thoroughly for 10 minutes. (If you need to add a bit more oil, then do so). Next, stir in the tomatoes, basil, and parsley, salt and pepper. Then, immediately reduce the heat somewhat, place lid tightly on the skillet and allow this mixture to simmer for an additional 15 minutes.