In this issue:

Friday's Recipe: *Garlic Oven Potatoes*
Requests & Replies from Subscribers:   Home Remedies for Cold/Flu

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* Exported from MasterCook *

Garlic Oven Potatoes

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Grilling                       Potatoes
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Potatoes -- quartered and sliced
1 medium Onion -- peeled and sliced
2 tablespoons Olive Oil
1 1/2 teaspoons Garlic Salt
1/2 teaspoon Seasoned Pepper

In large resealable plastic bag, shake together all ingredients until evenly
coated. Spray baking sheet with nonstick cooking spray; spread potato mixture out
on baking sheet. Bake in preheated 400ºF oven for 45 minutes, stirring after 30
minutes.

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

Per Serving (excluding unknown items): 113 Calories; 5g Fat (35.9% calories from
fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 518mg
Sodium.

Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : May be cooked over the grill. Wrap potato mixture in heavy-duty foil that
has been sprayed with nonstick cooking spray— seal edges thoroughly. Place on
grill and cook for 30 minutes then turn foil 'package' over and cook 15 minutes
more.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I am looking for breakfast pizza recipes. Hope you guys have some! Thanks,

Karen
 

  
Hi!

I would like to know how to make a tuna casserole. Can someone please tell me?
Thank you very much.

James
 

It's that time of year again! I'm looking for great recipes, ideas, suggestions
for a graduation open house. Recipes that feed a crowd would be great. I'd like
to do something other than chicken and potato salad, which seems to be a staple
at every open house I go to. Thank you so much for your help.

Sherry
 

~ Subscriber Responses ~
 

This is for Newly Transplanted Sara who is looking for a vinegar based
sauce/marinade for BBQ chicken. This is T&T... soooo good!

MARINADE/BASTE FOR CHICKEN

1/2 cup cooking oil
1 cup cider vinegar
2-1/2 tbs. salt
1/2 tsp. pepper
1-1/2 tsp. poultry seasoning
1 egg, well beaten

Mix dry seasonings together first. Add vinegar. Add egg. Mix thoroughly.
Add oil and mix again. Use this sauce to marinate your chicken before grilling,
and use it as a baste while the chicken is cooking. Keep refrigerated. It will
keep about a week.

YIELD: enough for 5 chicken halves

spearomint@webtv.net
 

Re: Flu & Cold Cures

1. Chicken soup

Best when homemade. Simmer a whole chicken in enough water to cover by 2"/5cm for
30 minutes, skimming off foam that rises. Tie in a cheesecloth square (Note: Do
not use ground anything! It will make the soup muddy and some will scratch and
irritate the kids' throats.)

6 whole black peppercorns
2 whole cloves
1 tsp. rosemary leaves
1 tsp. dry whole thyme
several whole sage leaves
1 bay leaf

Add to soup and then add

1 yellow onion with skin (to add color to soup)
3-4 cloves garlic
1 carrots, chopped
leaves from a bunch of celery

optional:
1 turnip
1 parsnip
several fronds fresh dill

Cover and simmer another 45 minutes. Remove chicken and take meat from bones when
cool enough to handle. Put skin and bones back in soup and reserve meat for
another use. Simmer another hour or so. Line a strainer with several thicknesses
of cheesecloth rinsed in cold water and wring. Remove bones from strainer and
discard. Press hard on remaining solid to get juices into soup then discard
cheesecloth and materials in it. Refrigerate overnight. Fat will solidyfy on top
and be easy to discard. Store in freezer to have at hand whenever the flu comes
calling. Serve to somebody with the flu by cooking a hanful of very fine soup
noodles in it, or some finely chopped vegetables.

2. Ginger tea

5 inches/13cm fresh gingerroot, unpeeled, sliced

Put in a pan with 1 quart water and bring to a boil. Cover, reduce heat and
simmer 20 minutes. Strain and serve hot or warm. Fresh gingerroot kills a lot of
germs! If the kids need, sweeten with as little honey as possible. Avoid white or
brown sugar.

3. Eat fresh garlic; it kills a lot of germs

For kids, make a very garlicky pasta sauce using extra virgin olive oil, several
cloves finely minced garlic and plenty of grated cheese. Serve with spaghetti or
whatever. Or stir into chicken broth and skip the cheese. Eating the garlic raw
will cure you the fastest, but some kids can't, so then you can cook slightly,
but do not let the garlic even begin to brown.

4. Breathe eucalyptus steam

Get eucalyptus branches that have notbeen sprayed with anything from the florist.
Break up into pieces a couple of inches long and put in a pot of boiling water to
make steam.

5. Drink green tea, preferably unsweetened but if the kids can't, use organic
honey, and NO sugar.

6. Sweat it out

Take a very hot shower or bath and stay wam. Get in bed in warm, jammies and
cover up well so as to stay very warm and sweat, sweat sweat! Drink hot
beverages.

7. French hot orange cure

Squeeze 3-4 ranges and one lemon into a saucepan. Heat but DO NOT BOIL!!! Boiling
will kill the vitamin C. Stir in 1 T./15ml organic honey and a shot of brandy (or
whiskey). Drink as hot as you can and stay in bed to sweat it out.

8. Heat minced garlic in some olive oil and rub on chest or throat; cover well to
keep heat in. Lie in bed, well covered, and sweat it out.

Dorine                 dshouston@earthlink.net
 

Hi Kaylin,

This is for Heather, who asked for “home remedy recipes for colds, cough, flu.”

This is a concoction I use a lot when I'm sick; I find it very soothing and hope
you do, too. I put an overloaded tablespoon of honey in a coffee mug, then
squeeze the juice of one-quarter of a lemon and one-quarter of a lime into the
mug. Then I fill it up with hot water and stir well (otherwise the honey stays on
the bottom of the mug). You might want to tinker with the quantities of each
ingredient; you can vary all of them to taste. The beauty of this drink is this:
the citrus strips the gunk out of your throat while the honey soothes it. Plus
there's all that vitamin C. This drink plus lots of sleep is all it takes for me
to kick a cold. Hope you're all feeling better soon, Heather.

Mary in Penna.                      merrycee@pa.net
 

This is for Sara who is looking for a vinegar based BBQ sauce. My family loves
this recipe and it has never failed to produce tender tasty BBQ ribs. Sara can
make just the sauce if she wants to use it for other than on ribs. I have
advised how in my notes that follow the recipe.

Barbecued Spareribs

4 pounds meaty pork spareribs
Salt and pepper, to taste
1 lemon, thinly sliced
1 large onion, chopped
1 ½ -teaspoon chili powder
1 ½ -teaspoon celery seed
½ -cup brown sugar
¼ -cup vinegar, or lemon juice
2 tablespoons Worcestershire sauce
1 ½ -cups catsup
2 cups water

Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper.
Arrange lemon slices on ribs and brown, uncovered, in 450 degree oven for 45
minutes. Mix remaining ingredients together to make sauce. Pour over ribs. Reduce
heat to 350 degrees and continue baking for 1-1/2 hours. Do not cover, but baste
and turn ribs occasionally. If sauce gets too thick, add a little water.

My Notes:
1. I usually cut the ribs into serving size portions (3 ribs a portion)
before cooking
2. These are nice enough right out of the oven. But if you want to finish
the ribs on the BBQ, it’s better if you do the oven cooking the day before (or
earlier in the day) so that you can let them cool off in the fridge. That way
they won’t fall apart so easily on the BBQ and will be easier to handle for
grilling.
3. For the sauce, I usually make it while the ribs are browning. Sauté the
onions first then add the rest of the ingredients and then let it simmer for
about an hour.
4. If you are going to BBQ the ribs after baking them, reserve about ½ cup
of the sauce so that you can baste the ribs while on the BBQ.

Hope you enjoy,

Wendy from Mississauga, Canada                           wjhymus@rogers.com
 

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