Corned Beef & Cabbage with Horseradish Sauce

Serving Size : 8

Hummus Recipe 1

Ingredients

• 1 cn garbanzos chick peas;-(15oz.)

• 2 cloves garlic

• 1 cumin seeds; to taste

• 3 tb lemon juice; (to make a good paste)

• 1 fresh cilantro

Instructions

Put all of these into a food processor and process until smooth.

Per serving: 20 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Traditional Hummus 2

• 3 Cans Garbanzo beans (drained)

• 3 - 4 tablespoons Tahini (Sesame butter)

• 4 - 6 cloves Garlic (chopped)

• 1 Lemon or lime

• 1/3 cup Olive Oil

• Salt and Pepper to taste

 Sauté the chopped garlic in oil over a low flame. Juice the lime or lemon. Place all of ingredients in a large blender. Blend well. This could take several minutes. Your hummus will be thick and have a dry consistency. Add good water (not Southern California tap water if possible) in about 1/8 cup amounts and blend until he desired consistency is achieved. Set the hummus in a service bowl. A few branches of parsley placed on the hummus adds a nice look to the dish.Just before eating make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent.You can eat it right away, but the hummus improves if it sits overnight in the refrigerator.

Experimental Hummus 3

For a change of pace follow the recipe above and include one of the following variations Add 1 - 2 tomatoes. This gives the hummus a slight reddish color Chipotle Chilies (2 - 3 washed) from canned Chipotle Sauce. They are hot so beware!or 2 - 3 Pickled Bell Peppers or left over cooked salmon

• 2 15 oz cans no salt garbanzo beans

• 1c chopped onion

• 2/3c tomato puree

• 2-3 cloves of garlic, minced

• 3T fresh lemon juice

• 1 t ground cumin

• 1/8 t cayenne

• 1/4 t paprika

• 1/4 t freshly ground black pepper

• 1/4 t chili powder

• 1/4c freshly minced cilantro, basil, Italian parsley or mint for garnish.

Place all ingredients except garnish in a food processor and blend until very smooth. Sprinkle garnish on top.

Hummus 4

• 2 cloves garlic, minced

• 1 (15 ounce) can garbanzo beans, drained

• 1/3 cup tahini

• 1/3 cup lemon juice

• 1/2 cup roasted red peppers

• 1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Hummus 5

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Mom H’s Macaroni Salad

• 1 pound cooked elbow macaroni

• 2-3 tbl sweet pickle juice (or cider or white vinegar + 1 equal packets)

• 1 large onion grated

• 1 stalk celery, chopped or celery salt

• 1 green pepper, chopped

• 1 regular-sized can chunk tuna including water/oil

• Mayo to taste

• dill to taste

Make Your Own Potpourri

You can use almost anything in your garden to make an aromatic potpourri mixture. Traditionally, potpourri is a mixture of dried flowers and other ingredients, placed in open containers, like small bowls or cups and placed to allow their aroma to delicately scent the room. Sachets are usually small cloth "pillows" containing potpourri, which can be used almost anywhere. Sachets have the advantage of being portable, you can place them in drawers, pin them to pillows, or carry them in your purse wherever you go.

Generally, potpourri ingredients should not be finely ground, petals of flowers should be lightly crushed. Ingredients such as cinnamon sticks or orange peels should be broken into small pieces or finely chopped.

Some flowers that are especially good to use in potpourri are roses, carnations, hibiscus, violets, sunflowers, and lavendar. Some herbs that work well in potpourri are chamomile, lavender, thyme, sage and rosemary. Eucalyptus leaves are a nice addition to any potpourri. You shouldn't limit yourself to this list however. Experiment, use your imagination and whatever you have at hand.

For all the following recipes, start with bone dry flowers, leaves, herbs and spices.

POTPOURRI RECIPES:

Essence of Rose

Ingredients:

• 1 cup pink rose petals

• 1/2 cup red rose petals

• 1/2 cup white rose petals

• 1/4 cup chamomile flowers

• 1/2 cup crushed statice (blue or white)

• 1/4 cup eucalyptus leaves

• 1/4 cup oakmoss

• 20 drops rose oil

Gently combine petals and leaves in a large bowl. Scatter drops of rose oil over the mixture using an eyedropper. Stir gently. Place mixture in a brown paper bag lined with wax paper. Fold and seal the bag with a paper clip and leave in a dry, dark, cool place for 2 weeks. Every other day, stir the contents gently to blend and disperse ingredients and scents. Place in glass bowls or candy dishes. Top with small white or pink rose buds.

Floral 1

Combine 3/4 cup calamus root, 1/2 cup caraway seeds, 1/4 cup ground cloves, 2 cups lavender flowers, 1 cup marjoram, 1 cup mint, 2 cups rose leaves, 1/2 cup rosemary and 1/4 cup thyme. Mix well.

Floral 2

Combine

• 10 marigold blossoms

• 6 geranium leaves

• 5 rose blossoms

• 2 tsp dried lavender

• 2 tsp orrisroot

• 2 drops rose fixative

Spice

Combine 1/4 cup orrisroot, 4 cups lavender flowers, 3 cups patchouli, 1/4 cup ground cloves, 1 cup deerstongue leaves and 1/2 cup ground allspice. Add 10 drops oil of rose, 10 drops oil of lavender, 12 drops oil of neroli and 1/4 tsp. oil of sandalwood. Mix well.

Pine

Combine:

• 1/2 cup bayberry leaves

• 1/2 cup snipped balsam needles

• 1/2 cup miniature pine cones

• 1/2 cup rose hips

• 2 tsp orrisroot

• 2 drops pine-scented fixative

Mix the bayberry, balsam, pine cones and rose hips in a large bowl. Add the orrisroot and fixative and stir gently. This makes a great Christmas potpourri!

Processed Corn Cob Additive - Put some ground corn cob material (sold as cellulose, or litter material at your Walmart or pet store) in a jar. Add several drops of essential oil, place lid on jar and shake. Shake jar about once every day or so for about 10 days. Add it to your potpourri to give body and help hold the scent.

Potpourri Filler - If you don't have enough dried flowers to make potpourri, or if you just need some filler, remember you can use almost anything in your mixture. Pine cones (whole or just the petals), bark, leaves, etc. Orris root is commonly used as a filler/fixative. Another alternative is to buy a "Filler". Check out this product from The Flower Petal

Place the petals, leaves and lemon peel on your screen, which will allow air to circulate around. Spread the mixture out as thinly as possible for maximum circulation. Let them sit for ten days in a light airy room.

Next, stir in your favorite herbs and spices.  Cinnamon, cloves, nutmeg, dried citrus peel and vanilla beans are popular additions.  Finally, add several drops of essential oils.  If you like, substitute your favorite perfume.  Seal the finished potpourri in a jar and let it mellow for approximately ten days.  In order to properly blend the ingredients, shake the jar briskly every two days.