The Wooden Spoon Issue 5B July/Aug.

2008

Created by

Nicole C
World recipe owner
Table of contents Input from
All of you

Quote of the Day

Most barriers to your success are man-made.
News
And most often, you're the man who made
Wooden Spoon Reading Circle
them.

- Frank Tyger
World recipes group
Posted by Jenn B (Hints & tips group)
Ofelia’s Corner

Catsrecipe group

Recipes and More group

A few words from my friend

Phyllis

Catherine’s Kitchen

2006 Christmas group

Hints and Tips group

ConniesCookingCabin Grp

Next Issue info

Our Newsletter Page 1

The Wooden Spoon
Latest news “Welcome”
Tackling big challenges with small actions
This is a perfect illustration of tackling big
challenges with small actions. It also shows the
power of focus. There's a growing tendency for
people to want to have it all. Not wanting to
sacrifice anything, they run themselves straight
into the ground--sometimes literally--only to
end up frustrated, unhealthy, and tired, with
nothing to show for it. What they don't realize is
that you can have it all (or close to it). You just
can't have it all right now. Does it feel like you're
always busy, but you never seem to get
anywhere? That's because when you try to do
everything, you don't do anything well. Your
child may force you to learn this lesson anyway.
Instead of living your life all at once, try doing
one thing at a time. Choose one goal and,
through some small "things" every day, focus in
on it until you've succeeded. During the day,
put your full mind and efforts on one task at a
time. You'll be much more productive (and
calm) in the long run.
Posted by Jenn B (Hints & tips group)
Our Newsletter
Issue 5B July/Aug. 2008
Restless Legs Syndrome
While most people might not associate
restless legs syndrome (RLS) with a struggle to
stay fit, this relatively common but often
untreated condition can zap your energy,
leaving you with little left to work out, eat right,
and generally take good care of yourself.
Could you be among the estimated 1 in 10
people in the U.S. with RLS? It's possible, if
these symptoms sound familiar:
 A strong urge to move your legs,
accompanied by feelings of discomfort
such as itching, creeping, tugging, or
pulling. These feelings occur when your
legs are at rest, and they subside when
your legs are in motion.
 Insomnia or interrupted sleep as a result
of the urge to move your legs.
In most cases, the cause of RLS is unknown.
Some cases of RLS have been linked to
deficiencies of iron, vitamin B, or folate; in these
cases, a healthy, balanced diet or supplements
can help to relieve symptoms. Sometimes RLS is
linked to another health condition, like
peripheral neuropathy (loss of sensation or pain,
particularly in the limbs, which may be a
complication of diabetes or other disorders),
impaired circulation (for instance, varicose veins
or swelling in the legs), or Parkinson's disease (a
nervous system disorder associated with
tremors and impaired movement). In these
cases, treating the underlying condition can help
to alleviate RLS symptoms. RLS may have a
genetic component as well, as some cases seem
to run in families.
Because certain drugs can aggravate the
symptoms, be sure to tell your doctor about all
medications and supplements you take. Drugs
linked to RLS include antinausea drugs like
metoclopramide (brand name Reglan),
antiseizure drugs like phenytoin (Dilantin),
antipsychotic drugs like haloperidol (Haldol),
and some cold and allergy medications.
Page 2
The Wooden Spoon Issue 5B July/Aug. 2008

If you suspect you might have RLS, ask your

doctor to evaluate you for this condition.
Avoiding caffeine, nicotine, and alcohol may
help reduce the symptoms. Prescription
medications are also available that can calm the
symptoms and help you get a better night's
sleep.

Posted by Jenn B (Hints & tips group)

HI everyone,

just to let you know I am sorry for being late

with this issue, I was away in Portugal for a
month on vacation. This next issue will include
some info and hopefully if my husband has not
lost all the pictures he downloaded onto his
laptop (which is not working at the moment), I
will include some photos. Hope you enjoy this
issue and I will start working on the issue 6.

Hugs

Nicole Cooke

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Our Newsletter Page 3

The Wooden Spoon
The Wooden Spoon
Reading circle****
Book Review: posted by After the Quake
By Murakami, Haruki, Fiction, Action in
Japan
I bought this book to read more of Murakami
after reading "Norwegian Wood". Interesting to
say the least. The book is a collection of 5 stories
of 5 different people who are one way or
another were affected by the Kobe earthquake of
1995. The stories do not talk about the quake
itself, but are really about people and their
feelings and the strange (surreal) occurrences in
their lives. Interesting and definitely really
different than any western writing I read.
(Review by Agnes, January '07)
Book Review: The Alchemist
By Paulo Coelho, Fiction,
Action in Spain/North Africa
The Alchemist is written as a
metaphor, a metaphor for
chasing our dreams. We can
associate ourselves with the main
character, Santiago. He is a
shephard who leads a life he
thought he desired until the time he meets a
"king" who "shows him the way". Santiago starts
his journey to his destiny. The book tries to
present that anyone can achieve anything they
dream about. By no means it tells us that it is
easy, nor that it is necessarily done in a way we
planned it. It shows that the road to achieving
our dreams is long, filled with surprises, falls
and detours. But the main message is that we all
can do what we dream about if we act upon our
desires, take risks and keep focused. The
Alchemist is a short book with a simple
message, but one that is very inspiring and
thought-provoking. It is a nice quick read with a
very entertaining little plot.
(Review by Agnes, April '08)
This book was recommended to me by Madiha.
Our Newsletter
Issue 5B July/Aug. 2008
Book Review: Amrita
By Yoshimoto, Banana, Fiction, Action in
Japan
Yep, this is my favorite one of Banana's books
together with "Goodbye Tsugumi" and "NP". It
is full of descriptions of Japanese lifestyle and is
filled with various complex relationships within
family, friends and loved ones. There are so
many different characters in it and each is
completely unique. I loved learning about
Japanese family, teenagers, kids and women.
Yoshimoto loves mystic themes and this is
definitely present in this book. Lovely story that
will catch your heart :o)
This book was recommended to me by Andreas.
(Review by Agnes, January '07)
Book Review: Angels and Demons
By Brown, Dan, Fiction, Action in Italy
This book's action takes place
before "Da Vinci Code", but I
read it second. I enjoyed it, but it
is very similar to its sequel. It
contains the same main character
and the story has similar
purpose. Liking the mystery, I
enjoyed the book. There are few
cheesy scenes there, but similarly
to "Da Vinci Code", I treat this book as an easy
entertainment book, so I forgive Brown for it. I
am not huge on the romance, so I would cut few
last pages of this book. ;o) You will read it fast,
since you will be curious to solve the mystery. I
recommend to read it before you read its sequel.
(Review by Agnes, January '07)
Thanks to Anges S a very good friend of
mine in Dallas…watch for more of her great
reviews in upcoming issues…
Back to TOC
Page 4
The Wooden Spoon Issue 5B July/Aug. 2008

World recipes group

Owner: Nicole C Honey and Pepper for Coughs

A group with a international flare, and recipes.

we don’t forget the holidays either.
The more friends we have around the world the
better chance we will have for peace
Nicole
Gluten-Free Bisquick Mix
6 cups (approximately) 15 min 15 min prep
Change to: cups (approximately) US Metric
2 1/2 cups rice flour (white, brown, or a mixture
of both)
1 2/3 cups potato starch
3 teaspoons baking powder
2 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup dry buttermilk (powder)
3 tablespoons egg substitute
3/4 cup shortening, plus
3 tablespoons shortening
In a large bowl, whisk together all dry
ingredients.
Cut in the shortening until no lumps appear.
Store in the refrigerator or the freezer.
A natural remedy for coughs is a teaspoon of
honey with a pinch of ground black pepper 2-3
times a day. Another formula uses a pinch of
ground white pepper instead of black pepper.
What is the difference between black and white
pepper? A black peppercorn is picked when still
green and dried in the sun until it turns black. A
white peppercorn ripens fully on the vine before
it is picked. Black pepper has a slightly hotter
flavour and aroma. If you grind the pepper as
you use it, it will have lots more flavour than if it
was ground in a factory months ago.
Thanks Steve
Good friends are hard to find, harder to leave,
and impossible to forget.
__._,_._
Thick Fruit Milk Shakes
1 cup skim milk
2 medium bananas, peeled, cut up and frozen
1/2 cup lowfat cream-style cottage cheese
1 Tbs. honey
1 cup chopped fresh or frozen peaches or
strawberries or
1 cup fresh or frozen blueberries
5 large ice cubes

Jenn B
In a blender container or food processor bowl,
combine milk, fruits, cottage
cheese and honey. Cover. Blend, gradually
adding the ice, until smooth.
Makes 4 servings

Our Newsletter Page 5

The Wooden Spoon Issue 5B July/Aug. 2008

9 MINUTE FRESH FRUIT PIE

4 cups blueberries or:
4 cups halved strawberries or:
4 cups peaches, peeled and sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup heavy cream
baked pie crust
In blender, process 1 cup fruit at high speed, for
30 seconds.
In a 2-quart saucepan, stir together cornstarch
and water until smooth.
Add mashed fruit, corn syrup, and lemon juice.
Stirring constantly, bring to boil over medium
heat and boil one minute.
Turn into bowl, cover surface with waxed
paper to prevent a skin from forming.
Cool one hour. Fold in remaining fruit.
Spread cream on bottom and up sides of pie
crust.
Fill with fruit mixture and level.
marilyn

CARMEN'S STRAWBERRY PIE

1 c. 7-Up
1 c. sugar
3 tbsp. cornstarch
Red food coloring
1 pt. strawberries
1 (8 oz.) tub Cool Whip
1 pie crust, baked
Mix 7-Up, sugar, cornstarch and food coloring.
Cook until sugar dissolves and forms a thick
syrup.
Bake an 8" pie crust until done. Place the
cleaned, stemmed and sliced or whole
strawberries in cooled pie crust.
Pour syrup over strawberries. Back to TOC
Place in refrigerator until ready to serve.
Remove from refrigerator and add Cool Whip
to top. Cut and serve.

Our Newsletter Page 6

The Wooden Spoon Issue 5B July/Aug. 2008

Ofelia’s corner

just read a really good article regarding the

following cooking site. You should check it out,
since you might find it interesting. It has all kinds
of recipes and menu plans specifically made for
local food products

you can get in your local grocery store.

http://www.soscuisine.com

This article was featured in the local newspaper

the Gazette.

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Our Newsletter Page 7

The Wooden Spoon Issue 5B July/Aug. 2008

2 1/2 Lean Meat; 1 Fruit; 19 1/2 Fat; 14 Other

Carbohydrates.
Catsrecipe Group
Chocolate cake with self Sauce
Owner Cathy L Posted by Emilie B

A recipe group with many Amount Measure Ingredient -- Preparation

different types of recipes, Method
sometimes contests, and themes -------- ------------ ------------ --------- --------- --
3/4 cup sugar
1 cup flour -- sifted
Chewy Oatmeal Cookies 2 teaspoons baking powder
Posted by Emilie B
1/8 teaspoon salt
1 square chocolate
Amount Measure Ingredient -- Preparation
2 tablespoons butter
Method
1/2 cup milk
-------- ------------ ------------ --------- --------- --
1 teaspoon vanilla
1 1/4 cups flour -- sifted
Sauce topping
1 teaspoon baking powder
1/2 cup white sugar
1/2 teaspoon soda 2 tablespoons cocoa
1 teaspoon salt 1/2 cup brown sugar
1/2 cup white sugar 1 cup cold coffee or 1 C water
1 1/2 cups brown sugar
2 unbeaten eggs Mix together sugar, flour baking powder and salt.
1 teaspoon vanilla Melt the chocolate
2 1/2 cups quick oats and butter together; add to dry ingredients. Ad
1 cup nuts -- chopped milk and vanilla. Mix
1 cup coconut -- shredded well and pour into a greased, 8x8 pan.

Sift dry ingredients. Cream shortening and
sugar. add eggs and vanilla. then oatmeal, nuts
and coconut. Drop by t on slightly greased
baking sheet. Bake in 350 oven for 8-10 minutes.,
or until golden brown.
Source:
"The Old Dominion Cookbook, Compiled by
Ellen Delliger"Copyright:
"1991"
-------------------
Mix the white and brown sugar and cocoa for the
topping;spread evenly
over the cake mixture . Pour the coffee over top
of the mixture if a
mocha flavoring is desired. If not, omit the coffee
and pour the
water over the mixture. Bake for 40 minutes at
350.

Per Serving (excluding unknown items): 2561 Description:

Calories; 108g Fat (36.8% "Delicious warm or cold. May be served with
calories from fat); 43g Protein; 376g vanilla ice cream of whipping cream."
Carbohydrate; 26g Dietary Source:
Fiber; 0mg Cholesterol; 2739mg Sodium. "The Old Dominion Cookbook, Compiled by
Exchanges: 10 Grain(Starch) ;

Our Newsletter Page 8

The Wooden Spoon
Ellen Delliger" Copyright: "1991"
-------------------
Per Serving (excluding unknown items): 219
Calories; 6g Fat (24.9%
calories from fat); 1g Protein; 42g Carbohydrate;
1g Dietary Fiber;
13mg Cholesterol; 262mg Sodium. Exchanges: 0
Grain(Starch) ; 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other
Carbohydrates.
Sweet Poison Recipe
This will be my last non-food post. I feel very
strongly about our silly notion that we can
manufacture foods better than God.
(UNKNOWN)
1. When the temperature of Aspartame
(Nutrasweet, Equal, Spoonful, etc) exceeds 86
degrees F, the wood alcohol in Aspartame
converts to formaldehyde and then to formic
acid, which in turn causes metabolic acidosis.
(Formic acid is the poison found in the sting of
fire ants.) The methanol toxicity mimics, among
other conditions, multiple sclerosis and systemic
lupus. Many people are being diagnosed in
error. Although multiple sclerosis is not a death
sentence, methanol toxicity is.
2. Systemic lupus has become almost as rampant
as multiple sclerosis, especially with Diet Coke
and Diet Pepsi drinkers. The victim usually
doesn't know that the Aspartame is the culprit.
He or she continues its use, irritating the lupus
to such a degree that it may become a life-
threatening condition.
3. Once taken off diet sodas, patients mistakenly
diagnosed with systemic lupus or Multiple
Sclerosis have most of the symptoms disappear.
In many cases vision loss returned and hearing
loss improved markedly.
4. This also applies to cases of tinnitus and
fibromyalgia. If you are using Aspartame and
you suffer from fibromyalgia symptoms,
spasms, shooting, pains, numbness in your legs,
cramps, vertigo, dizziness, headaches, tinnitus,
Our Newsletter
Issue 5B July/Aug. 2008
joint pain, unexplainable depression, anxiety
attacks, slurred speech, blurred vision, or
memory loss you probably have Aspartame
poisoning.
5. Diet soda is not a diet product. The
Aspartame in it actually makes you crave
carbohydrates. It is far more likely to make you
gain weight. Patients once free of diet products
and with no significant increase in exercise
actually lose weight.
6. Aspartame is especially dangerous for
diabetics. It drives blood sugar out of control.
Thus diabetics may suffer acute memory loss
due to the fact that aspartic acid and
phenylalanine are neurotoxic when
taken without the other amino acids necessary
for a good balance.
Aspartame passes the blood/brain barrier and
deteriorates the neurons of the brain; causing
various levels of brain damage, seizures,
depression, manic depression, panic attacks,
uncontrollable anger and rage.
7. Consumption of Aspartame causes these same
symptoms in non-diabetics as well.
8. Documentation and observation also reveal
that thousands of children diagnosed with ADD
and ADHD have had complete turnarounds in
their behavior when these chemicals have been
removed from their diet. So called behavior
modification prescription drugs (Ritalin and
others) are no longer needed. Truth be told, they
were never needed in the first place. Most of
these children were being poisoned on a
daily basis with the very foods that were "better
for them than sugar."
9. ASPARTAME can cause birth defects if taken
at the time of conception and during early
pregnancy.
10. Children are especially at risk for
neurological disorders and should never be
given artificial sweeteners. There are many
different case histories that relate to children
suffering grand mal seizures and other
neurological disturbances directly caused by the
use of this deadly poison.
Page 9
The Wooden Spoon Issue 5B July/Aug. 2008

Source: Grouprecipes

When the power of love overcomes the love of

power, the world will know peace;
-Jimi Hendrix

posted by Matthew G.

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Our Newsletter Page 10

The Wooden Spoon
Recipes and More group
Delma and Steve (lr) owners
A very friendly group always there for each
other, no matter what.
Someone is always there to help, give advice, or
just listen. Some really good recipes too.
THE SEED
In the Far East the emperor was growing old
and knew it was time to choose his successor.
Instead of choosing one of his assistants or his
children, he decided to do something different.
He called young people in the kingdom
together one day. He said, "It is time for me to
step down and choose the next emperor. I have
decided to choose one of you."
The children were shocked, but the emperor
continued. "I am going to give each one of you a
seed today - one very special seed. I want you to
plant the seed, water it, and come back here one
year from today with what you have grown
from this one seed. I will then judge the plants
that you bring, and the one I choose will be the
next emperor."
One boy, named Ling, was there that day and
he, like the others, received a seed. He went
home and excitedly, told his mother the story.
She helped him get a pot and planting soil, and
he planted the seed and watered it,
carefully. Everyday, he would water it and
watch to see if it had grown.
After about three weeks, some of the other
youths began to talk about their seeds and the
plants that were beginning to grow. Ling kept
checking his seed, but nothing ever grew. Three
Our Newsletter
Issue 5B July/Aug. 2008
weeks, four weeks, five weeks went by, still
nothing. By now, others were talking about their
plants, but Ling didn't have a plant and he felt
like a failure. Six months went by -- still
nothing in Ling's pot.
He just knew he had killed his seed. Everyone
else had trees and tall plants, but he had
nothing. Ling didn't say anything to his friends,
however. He just kept waiting for his seed to
grow. A year finally went by and all the youths
of the kingdom brought their plants to the
emperor for inspection. Ling told his mother
that he wasn't going to take an empty pot.
But his mother asked him to be honest about
what happened.
Ling felt sick at his stomach, but he knew his
mother was right. He took his empty pot to the
palace. When Ling arrived, he was amazed at
the variety of plants grown by the other youths.
They were beautiful -- in all shapes and
sizes. Ling put his empty pot on the floor and
many of the other children laughed at him. A
few felt sorry for him and just said, "Hey, nice
try."
When the emperor arrived, he surveyed the
room and greeted the young people.
Ling just tried to hide in the back. "My, what
great plants, trees, and flowers you have
grown," said the emperor. "Today one of you
will be appointed the next emperor!"
All of a sudden, the emperor spotted Ling at the
back of the room with his empty pot. He
ordered his guards to bring him to the front.
Ling was terrified. He thought, "The emperor
knows I'm a failure! Maybe he will have
me killed!"
When Ling got to the front, the Emperor asked
his name. "My name is Ling," he replied. All the
kids were laughing and making fun of him. The
emperor asked everyone to quiet down. He
looked at Ling, and then announced to the
crowd, "Behold your new emperor! His name is
Ling!"
Page 11
The Wooden Spoon Issue 5B July/Aug. 2008

Forgiveness
Ling couldn't believe it. Ling couldn't even grow Forgiveness is letting go of the pain
his seed. How could he be the new emperor? and accepting what has happened,
because it will not change.
Then the emperor said, "One year ago today, I
Forgiveness is dismissing the
gave everyone here a seed. I told you to take the
blame.
seed, plant it, water it, and bring it back to me
Choices were made that caused the hurt;
today. But I gave you all boiled seeds that would
we each could have chosen differently,
not grow. All of you, except Ling, have brought
but we didn't.
me trees and plants and flowers. When you
found that the seed would not grow, you
Forgiveness is looking at the
substituted another seed for the one I
pain, Learning the lesson it has produced,
gave you. Ling was the only one with the
And understanding what we have learned.
courage and honesty to bring me a pot with my
seed in it. Therefore, he Is the one who will be
Forgiveness allows us to move
the new emperor!"
on toward a better understanding
of universal love and our true purpose.
If you plant honesty, you will reap trust. If
you plant goodness, you will reap friends. If Forgiveness is knowing that
you plant humility, you will reap greatness. love is the answer too all questions,
If you plant perseverance, you will reap and that we all are in some way connected.
victory. If you plant consideration, you will
reap harmony. If you plant hard work, you Forgiveness is starting over with knowledge
will reap success. If you plant forgiveness, that we have gained.
you will reap reconciliation. If you plant It is saying:
faith, you will reap "I forgive you, and I forgive myself.
miracles. So be careful what you plant, I hope you can do the same."
now; it will determine what you will reap
.
tomorrow. The seeds you now scatter will
.*Angelique*
make life worse or better for you or for the
ones who will come after you. Someday you
will enjoy the fruits or you will pay for the
choices you make.

Two thousand years ago someone else told the

same story with fewer words, "What you sow,
so shall you reap". If you know who said this,
nothing else needs to be said.

Good friends are hard to find, harder to leave, and

impossible to forget.

Steve

Our Newsletter Page 12

The Wooden Spoon
What You Mean to Me
As far as the ocean is wide
through miles and miles of sea;
You will be someone special
a true miracle to me.
As high upon the mountain tops
as high as one can climb;
You will be so dear to me
the best friend I can find.
As many stars that twinkle
throughout the heavens above;
You will be a a bright reminder
of what it means to love.
Good friends are hard to find, harder to leave,
and impossible to forget
Steve
Our Newsletter
Issue 5B July/Aug. 2008
Just like a rose
Just like a rose,
so precious and rare,
is the forever friendship
the two of us share.
Planted with kindness,
it's warmed by the sun
of caring and sharing,
laughter and fun.
It's grounded in trust
and nurtured by love,
with a sprinkling of grace
from God up above.
Tears of sadness and joy,
like dew, renew this friendship
I share with you.
And in the heart's garden,
we find the room to be ourselves,
to grow and bloom.
A blessing of beauty unsurpassed,
our friendship's a flower
Good friends are hard to find, harder to leave,
and impossible to forget.
Steve
Page 13
The Wooden Spoon Issue 5B July/Aug. 2008

JUST A BOX OF CRAYONS "We are a Box of Crayons

While walking in a toy store
The day before today,
I over heard a Crayon Box
With many things to say.
"I don't like red!" said Yellow.
And Green said, "Nor do I!"
And no one here likes Orange,
But no one knows quite why.
Each of us unique,
But when we get together
The picture is complete"
Good friends are hard to find, harder to leave,
and impossible to forget.
Steve

"We are a box of crayons

that really doesn't get along,"
Said Blue to all the others.
"Something here is wrong!"

Well, I bought that box of crayons

And took it home with me
And laid out all the crayons
So the crayons could all see

They watched me as I colored

With Red and Blue and Green
And Black and White and Orange
And every color in between

They watched as Green became the grass

And Blue became the sky.
The Yellow sun was shining bright
On White clouds drifting by.

Colors changing as they touched,

Becoming something new.
They watched me as I colored.
They watched till I was through.

And when I'd finally finished,

I began to walk away.
And as I did the Crayon box
Had something more to say........

"I do like Red! " said the Yellow

And Green said, "So do I !"
And Blue you are terrific!
"So high up in the sky."

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Our Newsletter Page 14

The Wooden Spoon Issue 5B July/Aug. 2008

A few words from 1. Place 1/2 the bread cubes on the bottom
of a spray-coated
>^..^<Phyllis>^..^< 12x20x2" pan. Scatter cream cheese, 2 C. of
blueberries, and orange
zest over bread. Place remaining bread cubes
TIP OF THE DAY
over blueberries.
2. Mix together eggs, milk, and maple syrup.
Wooden Kitchen Items, Keeping Fresh
Pour evenly over entire
Sprinkle your wooden salad bowls and
pan. Cover and refrigerate 4 hours or
cutting boards
overnight.
with salt and then rub them with a lemon to
3. Preheat oven to 350°. Bake covered for 40
freshen them
minutes. Uncover, bake
an additional 30 - 40 minutes, or until
puffed, browned, firm and
thoroughly cooked. Cut into 24 squares and
keep warm.
4. For sauce: in a large pot, thoroughly blend
sugar and cornstarch.
Stir in water. Cook over medium-high heat,
stirring occasionally,
Baked Blueberry Brunch until mixture boils, thickens, and turns clear
- about 7-8 minutes.
24 Slices of bread, cubed
5. Stir in blueberries and simmer until
(may use French bread, brioche, or any type
berries burst. Remove from
white bread).
heat and stir in butter and lemon juice. Keep
1 lb. Cream cheese - cut into cubes
warm.
2 C. Blueberries
6. To serve: pour about 1/4 to 1/2 C. sauce
1/4 C. Orange zest
over each portion. Serve
24 Large eggs
hot.
1 qt. Milk
1 C. Maple syrup

Sauce:
3 C. Sugar
2/3 C. Cornstarch
3 C. Water
3 C. Blueberries
1 T. Lemon juice
3 T. Butter

Our Newsletter Page 15

 The Wooden Spoon Issue 5B July/Aug. 2008

“Ode to My Groupies”

Our beginnings were humble; we formed simply

to chat.
Quickly it seemed we evolved much more than
that.
Friendships developed in a wink of an eye;
Lemon Creams with Strawberries together we laugh, together we cry.
COOKING TIME
Need to share a problem or requesting a prayer,
Active Time: 10 minutes we are here for you all, more than willing to
Total Time: 4 hours and 10 minutes share.
Need a laugh or a recipe, we have tons to spare.
INGREDIENTS
Why you ask? It’s because we really care.

1 Tbsp unflavored gelatin Some are young; others are old.

3 containers (6 oz each) lowfat lemon yogurt Some are shy; others are bold.
2 boxes (12 oz each) frozen sweetened Some are lurkers; we don’t mind that.
strawberries, thawed When you need a friend, you know where we’re
PREPARATION at.

1. Have six 4-oz molds or custard cups ready. In person, we may never ever meet,
but we’ve become a global “family” that cannot
be beat.
2. Sprinkle gelatin over 1&#8260;4 cup cold To close this ode, I just want to say,
water in a small saucepan. Let You guys surely always brighten my day!
stand 1 to 2 minutes. Stir with heatproof rubber
spatula over
medium-low heat until steaming and gelatin Copyright © 2005 Jeanne Maack. All Rights
dissolves. Reserved.

3. Put yogurt into a medium bowl; add 1 to 2

drops yellow food color,
if desired. Stir in gelatin with a whisk until
well blended. Divide
among molds. Refrigerate at least 4 hours or
until set.

4. To unmold: One at a time, dip each mold to

the rim in warm (not
hot) water about 10 seconds. Place a dessert
plate over mold. Invert
plate and mold together and shake down
sharply to release cream.
Repeat if needed. Spoon strawberries and juice
around cream

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Our Newsletter Page 16

The Wooden Spoon
Catherine’s Kitchen
Lemon Orzo With Baby Spinach and
Feta
2 cups dried orzo
2 cups feta cheese, diced or cubed
2 cups baby spinach
1 bunch blanched asparagus sliced into bit
size pieces
1/2 cup Olive Oil
Zest of 4 lemons
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook orzo according to package
directions. Drain and rinse under cold
water to stop the cooking. Toss with 1
Tablespoon Olive Oil. Reserve.
2. In a large bowl, combine reserved orzo
with feta cheese, baby spinach,
asparagus, olive oil lemon zest and lemon
juice. Toss to mix.
3. Season with salt and pepper.
4. Can be made 2 days in advance. Keep
refrigerated until serving.
Our Newsletter
Issue 5B July/Aug. 2008
Notes: Instead of tossing the spinach with
the orzo, the spinach was used
to line the serving bowl. I think I like that
idea better since the leaves
shouldn't get as bruised, and the person
could take more or less a/c
preference. Likely Spring Mix salad greens
would work the same and give
variety in colour and taste. I don't think
larger leaves would work as well
since they couldn't be 'spooned up' without
disturbing the whole bowl of
salad.
The lady had the bowl nestled in a larger
bowl with ice in the bottom to
keep it cold since she had to come over an
hour by car, and her serving bowl
was too large for their cooler. She had a
cut lemon and squeezed fresh
juice on just before setting it on the table.
She put the two lemon halves
on top of the salad. They added a bit of
garnish, and, toward the bottom of
the bowl, were squeezed again to add some
zing to whatever missed the first
drizzle.
Chicken Salad
(serves 5 or 6 as a 'meal')
2 cups cooked chicken, cubed (breast is
really good; poach it or buy it
already cooked)
1/4 cup celery, finely sliced, or diced
1/4 cup green onion, sliced (Use both white
and green parts; especially
attractive sliced thinly on the diagonal)
1/2 cup halved seedless green grapes
1/2 cup halved seedless red and/or black
grapes
1/4 cup chopped walnuts, sunflower or
pumpkin seeds, chopped pecans, OR well
drained sliced water chestnuts
1/2 cup sour cream
1/2 cup mayonnaise OR salad dressing
Pinch nutmeg
Salt and fresh ground Pepper to taste
1/8 tsp lemon zest (optional)
Combine sour cream, salad dressing
nutmeg and lemon zest (if using).
Add balance of ingredients and fold till
everything is coated with the
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The Wooden Spoon Issue 5B July/Aug. 2008

mayonnaise and sour cream mixture.

Cover and chill till ready to serve.
Can be served on lettuce lined platter with
some diagonally sliced green
onion on top. (I used them to make
'flowers', with washed chives for the
stems.)
We have also substituted fresh peaches,
cubed; apple - washed and cored,
then diced with skin on; halved, drained
sweet cherries; drained pineapple
tidbits.
We've also tried some finely sliced small
carrots, sliced radish and diced
colored peppers.
The recipe is quite versatile and always
demolished. If you try it, use
what's available.

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The Wooden Spoon
Zucchini seems to be so plentiful every
year. Maybe some people would
appreciate ways to use it up. The following
have been gathered from various
sources... Sometimes I make and freeze,
but I have found that freezing the
grated zucchini (in containers marked with
measured amount) takes less space
and allows for baking when the weather
gets cooler.
** Crisp Zucchini Pickles
5 quarts cubed zucchini
1 quart sliced onion
1 large cauliflower head -- separated
flowerets
2 green peppers – chopped
1 quart trimmed chopped green beans (or 1
quart sliced peeled carrots)
3 garlic cloves – halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seed
2 teaspoons celery seed
2 teaspoons turmeric
In a large mixing bowl or crock, combine
all the vegetables, including
the garlic. Sprinkle them with the salt; stir
and let the vegetables stand
three hours. Drain well. Combine the
sugar, vinegar, water and spices in
a large preserving kettle and heat to
boiling. Stir in the vegetables and
heat again to boiling. Pack the vegetables
into clean, hot pint jars to
within 1/2-inch of each jar top. Pour in the
hot liquid to within 1/2-inch
of each top. Wipe off the tops and threads
of the jars with a damp cloth.
Put on prepared lids and seal as the
manufacturer directs. Process in a
boiling water bath for 15 minutes. This
recipe yields about eight (1-pint)
Our Newsletter
Issue 5B July/Aug. 2008
** Zucchini Dessert Squares
(serves 16 to 20)
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
FILLING:
8 to 10 cups cubed seeded peeled zucchini
(4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. In a large bowl, combine the flour, sugar,
cinnamon and salt. Cut in
butter until crumbly; reserve 3 cups. Pat
remaining crumb mixture into the
bottom of a greased 13x9x2 baking pan.
Bake at 375° for 12 minutes.
2. For filling, place zucchini and lemon
juice in a large saucepan; bring to
a boil. Reduce heat; cover and cook for 6-8
minutes or until zucchini is
crisp-tender. Stir in the sugar, cinnamon
and nutmeg; cover and simmer for 5
minutes (mixture will be thin).
3. Spoon over crust; sprinkle with the
reserved crumb mixture. Bake at 375°
for 40-45 minutes or until golden. Yield: 16-
20 servings.
** Mock Pineapple
4 quarts (3,775ml) shredded or cubed
zucchini
46 oz (1,288g).canned unsweetened
pineapple juice
1-1/2 cups (350ml) bottled lemon juice
3 cups (700ml) sugar
Peel zucchini and cut into either 1/2-inch
cubes or shred. Mix zucchini
with other ingredients in a large saucepan
and bring to a boil. Simmer for
20 minutes. Fill hot jars with hot mixture
and cooking liquid, leaving
1/2-inch head space. Remove air bubbles.
Wipe jar rims. Adjust lids.
Process in a boiling water bath - half-pints
or pints for 15 minutes.
Makes 16 or more pints
Notes: This can be chilled and served as
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The Wooden Spoon
fruit or can be substituted in any
recipe calling for crushed or chunked
pineapple.
** Zucchini Chocolate Cake
1/2 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips
1. Cream butter and sugar. Add eggs, one
at a time, beating well after each
addition. Beat in oil and vanilla.
2. Combine the flour, cocoa, baking soda,
baking powder and cinnamon;
gradually add to the creamed mixture.
3. Fold in zucchini and walnuts if desired.
4. Spread into a greased 13x9x2 baking
pan.
5. Sprinkle with chocolate chips.
6. Bake at 350° for 30-35 minutes or until a
toothpick inserted near the
center comes out clean. Cool on a wire
rack.
Yield: 12-15 servings.
Our Newsletter
Issue 5B July/Aug. 2008
** Pineapple Zucchini Bread
2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed
pineapple, drained
3/4 cup chopped walnuts
1. In a large mixing bowl, beat the sugar,
oil, eggs and vanilla.
2. Combine the flour, cinnamon, baking
powder, salt, nutmeg and baking soda;
gradually beat into sugar mixture until
blended.
3. Stir in the zucchini, pineapple and
walnuts.
4. Transfer to two greased 8x4x2 loaf pans.
Bake at 350° for 50-60 minutes
or until a toothpick inserted near the center
comes out clean. Cool for 10
minutes before removing from pans to wire
racks to cool completely.
Yield: 2 loaves (12 slices each).
** Chicken Zucchini Casserole
(6 servings)
1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of
chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
1. In a large bowl, combine stuffing mix and
butter.
2. Set aside 1/2 cup for topping.
3. Add the zucchini, chicken, soup, carrot,
onion and sour cream to the
remaining stuffing mixture.
4. Transfer to a greased 2-qt. baking dish.
5. Sprinkle with reserved stuffing mixture.
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The Wooden Spoon
6. Bake, uncovered, at 350° for 40-45
minutes or until golden brown and
bubbly.
** Zucchini Supper
1-1/2 pounds lean ground beef
1/2 pound reduced-fat bulk pork sausage
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cups cubed day-old whole wheat bread
1/2 cup fat-free milk
1 tablespoon all-purpose flour
4 cups chopped zucchini
3/4 pound reduced-fat process cheese
(Velveeta), cubed
1 can (10-3/4 ounces) cream of mushroom
soup, undiluted
3/4 cup egg substitute
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1. Cook the beef, sausage, onion, carrot and
celery over medium heat until
meat is no longer pink and vegetables are
crisp-tender.
2. Combine bread cubes and milk; set
aside.
3. Remove meat mixture from the heat;
drain. Stir in flour until blended.
Stir in bread mixture and remaining
ingredients. Transfer to a 13x9x2 baking
dish coated with nonstick cooking spray.
4. Cover and bake at 350° for 40-45
minutes or until a meat thermometer
reads 160°. Uncover and stir.
5. Bake 8-12 minutes longer or until golden
brown.
Yield: 8 servings.
Our Newsletter
Issue 5B July/Aug. 2008
** Zucchini Relish
10 cups zucchini, grated
4 cups onion chopped
2 cups green peppers grated (a bit of red for
colour is good)
5 T canning salt
2-1/2 cups white vinegar
5 cups white sugar
2 t dry mustard
2 t celery seed
2 t turmeric
1 T corn starch
1/4 t black pepper
Use only fresh, firm med sized zucchini.
Wash and dry, but do not peel.
Grate, removing large seeds. Mix zucchini,
onions, green pepper and canning
salt (we used 2 T table salt). Let sit
overnight.
Drain and rinse mixture in cold water.
Put mixture in large cooking pot.
Add vinegar and remaining ingredients.
Bring to a rolling boil. Cook for
10 minutes.
Pack in hot sterilized pint jars. Cover with
sterilized lids and hot
water process for 20 minutes. Ready to eat
right away, but it's better if
it ages a few days. Made 6-1/2 pints.
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The Wooden Spoon Issue 5B July/Aug. 2008

** ZEBRA BARS
1/3 cup canola oil
1 cup sugar
1 egg
1 tsp vanilla extract
1-1/2 cups shredded zucchini
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup baking cocoa
Combine oil, sugar, egg and vanilla until
well blended. Stir in zucchini.
Combine the flour, baking powder, baking
soda and salt. Add to the zucchini
mixture and mix well. Divide batter in half.
Add cocoa powder to one half. Spread in a
greased 13 x 9 x 2 baking pan.
Pour remaining batter over the top and
spread out evenly.
Bake 25 min (or until tester comes out
dry) @ 350'. Cool and cut.
My BIL found this one year and they make
it every year now...
Zucchini Relish
10 cups zucchini, grated
4 cups onion chopped
2 cups green peppers grated (a bit of red for
colour is good)
5 T canning salt
2-1/2 cups white vinegar
5 cups white sugar
2 t dry mustard
2 t celery seed
2 t turmeric
1 T corn starch
1/4 t black pepper
Use only fresh, firm med sized zucchini.
Wash and dry, but do not peel.
Grate, removing large seeds. Mix zucchini,
onions, green pepper and canning
salt (we used 2 T table salt). Let sit
overnight.
Drain and rinse mixture in cold water.
Put mixture in large cooking pot.
Add vinegar and remaining ingredients.
Bring to a rolling boil. Cook for
10 minutes.
Pack in hot sterilized pint jars. Cover with
sterilized lids and hot
water process for 20 minutes. Ready to eat
right away, but it's better if
it ages a few days. Made 6-1/2 pints.
./././.

Our Newsletter Page 22

The Wooden Spoon Issue 5B July/Aug. 2008

ICICLES PICKLES Delicious Relish

(2 versions of strup are given; we like them 2 quarts chopped green tomatoes (no red or
both) even pink!)
3 cups sugar
3 green peppers - diced
2 gal. cucumbers - cut lengthwise 3 red peppers -- diced
Day 1: 1 c. salt per gallon jar. 3 cups vinegar
Fill with boiling water. 5 large onions -- finely chopped
Let stand 1 week. Drain (rinse) 3 tablespoons salt
Day 8: Pour 1 gal boiling water over and let 1 tablespoon celery seed
stand 24 hours. 1 tablespoon ground allspice
Day 9: 1 gallon boiling water + alum the 2 tablespoons mustard seed
size of a walnut (1 T.) 1 tablespoon ground turmeric
Let stand 24 hr. Drain. Mix all vegetables in a large bowl. Salt and
Day 10: Boil 2-1/2 qt vinegar let stand 10 minutes. Drain.
16 cups white sugar In a large sauce pan, mix celery seed,
Handful mixed spices in bag mustard seed, tumeric, allspice,
Pour over. sugar and vinegar with vegetables. Bring to
** 2 c. sugar + 2 c. vinegar = 3 c. solution; 7 a boil. Reduce heat, bring to
c. sol'n per gallon a boil a second time. Remove from heat.
Days 11, 12, 13 - Heat and pour over Fill hot sterile canning jars.
Day 14 - Bottle Seal tightly.
*****
Optional Syrup (to use starting Day 10):
1-1/2 qt vinegar
6 c. gr. sugar
2 c. water
1 T. cassia buds
1 T. celery seed
** Reheat days 11 and 12, adding 1 c. sugar
each time. Jar Day 12.

Pickled Carrots
Cook carrots till fork tender. Drain.
Bring the following syrup to a boil, add the
cooked carrots, bring back just
to boil and jar.
1 c. cider vinegar
1-1/2 c. water
1 c. br. sugar
stick cinnamon
whole cloves
salt to taste

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Our Newsletter Page 23

The Wooden Spoon Issue 5B July/Aug. 2008

2006 Christmas Group

Owner : Elizabeth *
Cream Cheese Banana Bread
RECIPES!!!!!
1 C. sugar
Our Roaming Reporter Nanc !!!!
1 8 oz. pkg. cream cheese, softened
Cherry Chiffon 1 C. mashed ripe bananas
2 eggs
2 C. buttermilk biscuit mix
1/2 C. chopped walnuts (can use pecans)

Cream sugar and cream cheese until light and

fluffy.
Beat in banana and eggs.
Add biscuit mix and pecans.
Pour into a greased and floured 9x5x3 inch loaf
pan.
Bake at 350 degrees for 1 hour or until done.
Cool before slicing.

Peg Andreou
Sugar
Ingredients:
1 (21-ounce) can cherry pie filling, chilled
1 (15-1/4-ounce) can juice-packed pineapple chunks or crushed pineapple, chilled and well drained
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3-1/2 cups)
1 cup miniature marshmallows
Instructions:
In large bowl, combine all ingredients; mix well.
Spoon into individual serving dishes or large serving bowl. Chill 30 minutes. Garnish as desired. Store
leftovers covered in refrigerator.

Our Newsletter Page 24

The Wooden Spoon
Lemon Cake
1 box Lemon Super Moist Cake Mix
1 container Rich and Creamy Lemon Frosting
1 package Instant Lemon Jello Pudding Mix
1 15 oz RealLemon Lemon Juice
2 eggs
1/3 c Vegetable Oil
Lemon Cake
Preheat oven to 350 degrees. Mix the Lemon
Pudding in with the cake mix, then add 1 1/4 c
Lemon Juice (substituting water) into the dry
mix and 2 eggs, use mixer until blended.
Mixture will have a thicker then normal
constency. Bake as directed on the box for a 9x
13 pan. Take out of the oven and let cool and
then frost with Icing Mixture.
Lemon Frosting
Mix rest of Lemon Juice with the frosting to
taste. Frost Cake.
This is oh my God lemony... But we LOVE it.
Our Newsletter
Issue 5B July/Aug. 2008
Squash-Almond Spiced Crisp
1 4 Ib. butternut squash
1/2 cup water
1/2 cup brandy
2 tbsps. sugar
1/2 cup slivered blanched almonds
3 1/4 cups all-purpose flour
1 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. cardamom
10 tbsp. unsalted butter, softened
1/2 cup Amaretti cookies, crushed
1 pint heavy cream, chilled
Preheat oven to 400 degrees. Toast almonds and
chop until fine. Halve the squash lengthwise
and remove seeds and fiber. Place squash, cut
side down, in a shallow baking dish. Pour in the
water. Cover and bake for 30 - 40 minutes.
Remove dish from oven, turn squash over and
cool. Use a spoon to remove the flesh. Cut into
2-inch cubes. Place squash in a bowl, drizzle
with brandy, sprinkle with sugar, and set aside
for 30 minutes to macerate. In a mixing bowl,
combine the flour, brown sugar, cardamom and
cinnamon. Mix in the butter, working with your
fingers until the mixture holds together and is
crumbly. Stir in the chopped almonds and the
crushed Amaretti cookies. Set aside. Place
squash and juice in a 12-inch round baking dish.
Spread the almond mixture evenly over them.
Bake for 1 hour or until the squash is bubbling
and the topping is golden brown. Serve with hot
crisp drizzled with heavy cream.
Page 25
The Wooden Spoon Issue 5B July/Aug. 2008

ASPARAGUS WITH HOT BACON DRESSING round slice of tomato, which is why I used a
plum tomato, for the size. You can use any
2 medium Slices of bacon, finely-chopped smaller fresh tomato.
1/2 md Onion, finely chopped
1/4 c Vinegar Creamy Cucumber Salad
1/4 c Water
1/4 ts Salt 1/4 cup regular or light sour cream
2 tsp sugar
1 pound Asparagus, cooked 1/3 cup fat-free or low fat plain yogurt

Brown bacon on cookie sheet in oven until crisp.

1 1/2 tablespoons herb or wine vinegar
Drain VERY well. Spray skillet with non stick
spray. Saute onion, and cook until tender. Add
bacon, and toss lightly. Add vinegar, water, and 1 1/2 teaspoons sugar
salt. Bring to boil; remove from heat. Add sugar.
Pour dressing over hot asparagus and serve. 1/2 teaspoon salt

Zucchini Salad 1/8 teaspoon ground black pepper

2 medium zucchini, sliced thin 3 large cucumbers, thinly sliced

2 medium tomatoes, sliced thin
1 cup red onion, sliced thin in rings
Dressing:
1/2 cup olive oil
2 tablespoons wine or herb vinegar
2 tsp. fresh chopped basil leaves
1 tablespoon chopped parsley
Pour dressing over zucchini, tomatoes and
onion rings. Allow to marinate for several hours.
1 medium Vidalia or other sweet onion, thinly
sliced
In a small bowl, whisk together the sour cream,
yogurt, vinegar, sugar, salt and pepper. In a
medium bowl, combine the cucumbers and
onions. Add the dressing and toss to coat well.
Cover and chill in the refrigerator for at least 15
minutes to blend flavors.

Fresh Tomato Parmesan Appetizers

Roma or other plum tomatoes

Freshly grated Parmesan cheese
Baguette
Salt and pepper to taste
Olive Oil

Cut slices of baguette very thinly with a sharp

serrated knife. On each slice place one thin slice
of tomato, salt and pepper to season, dash of
garlic powder, and sprinkle with a little
Parmesan. Lastly, drizzle a very small amount of
olive oil over the top. Broil until warmed and Back to TOC
cheese is heated. Serve warm. Notes: These are
VERY simple but very good. You can top with
finely shredded basil if you wish or minced
parsley. You could substitute mozzarella for the
Parmesan. They look nicest with a thin, perfectly

Our Newsletter Page 26

The Wooden Spoon
Hints and Tips group
for Busy WOMEN.
Owner Emma
A To Z of Spices
Posted by: "angeliquescloud_ 1_@webtv. net"
A To Z of Spices
ALLSPICE: These small dark, reddish-brown
berries are so called because their
aroma and flavor resemble a combination of
cinnamon, cloves and nutmeg. Use
berries whole in marinades; for boiling and pot
roasting meats and poultry;
in fish dishes, pickles and chutneys. Also
available ground and excellent for
flavoring soups, sauces and desserts.
ANISE: Commonly called asniseed, these small,
brown oval seeds have the sweet, pungent
flavor of licorice. Also available ground. Use
seeds
in stews and vegetable dishes, or sprinkle over
loaves and rolls before baking. Try ground anise
for flavoring fish dishes and pastries for fruit
pies.
CARAWAY: Small brown, crescent-shaped seeds
with a strong liquorices’ flavor and especially
delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye),
cakes and cheeses.
CARDAMOM: Small, triangular-shaped pods
containing numerous small black seeds
which have a warm, highly aromatic flavor. You
Our Newsletter
Issue 5B July/Aug. 2008
can buy green or black cardamoms although the
smaller green type is more widely available.
CAYENNE: Orangey-red in color, this ground
pepper is extremely hot and pungent. Not to be
confused with paprika which, although related,
is
mild flavored.
CHILI POWDER: Made from dried red chilies.
This red powder varies in flavor and hotness,
from mild to hot. A less fiery type is found in
chili
seasoning.
CINNAMON & CASSIA: Shavings of bark from
the cinnamon tree are processed and
curled to form cinnamon sticks. Also available in
ground form. Spicy, fragrant and sweet, it is
used widely in savory and sweet dishes.
Cassia (from the dried bark of the cassia tree) is
similar to cinnamon, but less delicate in flavor
with a slight pungent *bite*.
CLOVES: These dried, unopened flower buds
give a warm aroma and pungency to foods, but
should be used with care as the flavor can
become overpowering. Available in ground
form. Cloves are added to soups, sauces, mulled
drinks, stewed fruits and apple pies.
CORIANDER: Available in seed and ground
form. These tiny, pale brown seeds have a mild,
spicy flavor with a slight orange peel fragrance.
An
essential spice in curry dishes, but also
extremely good in many cake and cookie
recipes.
CUMIN: Sold in seed or ground. Cumin has a
warm, pungent aromatic flavor and
is used extensively in flavor curries and many
Middle Eastern and Mexican
dishes. Popular in Germany for flavoring
sauerkraut and pork dishes.
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The Wooden Spoon
Use ground or whole in meat dishes and stuffed
vegetables.
FENUGREEK: These small, yellow-brown seeds
have a slight bitter flavor which, when added in
small quantities, is very good in curries,
chutneys and pickles, soups, fish and shellfish
dishes.
GINGER: Available in many forms. Invaluable
for adding to many savory and sweet dishes and
for baking gingerbread and brandy snaps. Fresh
ginger root looks like a knobby stem. It should
be peeled and finely chopped or sliced before
use. Dried ginger root is very hard and light
beige in color. To release flavor, "bruise" with a
spoon or soak in hot water before using. This
dried type is more often used in pickling, jam
making and preserving. Also available in
ground form, preserved stem ginger and
crystallized
ginger.
MACE & NUTMEG: Both are found on the same
plant. The nutmeg is the inner kernel of the fruit.
When ripe, the fruit splits open to reveal
bright red arils which lie around the shell of the
nutmeg - and once dried are known as
mace blades. The flavor of both spices is very
similar - warm, sweet and aromatic, although
nutmeg is more delicate than mace. Both spices
are also sold ground. Use with vegetables;
sprinkled over egg dishes, milk puddings
and custards; eggnogs and mulled drinks; or use
as a flavoring in desserts.
PAPRIKA: Comes from a variety of pepper
(capsicum) and although similar in color to
cayenne, this bright red powder has a mild
flavor.
PEPPER: White pepper comes from ripened
berries with the outer husks removed.
Black pepper comes from unripened berries
dried until dark greenish-black in color. Black
Our Newsletter
Issue 5B July/Aug. 2008
pepper is more subtle than white. Use white or
black
peppercorns in marinades and pickling, or
freshly ground as a seasoning. Both are available
ground. Green peppercorns are also unripe
berries with a
mild, light flavor. They are canned in brine or
pickled, or freeze-dried in
jars. They add a pleasant, light peppery flavor to
sauces, pates and salad dressings. Drain those
packed in liquid and use either whole or mash
them lightly before using. Dry green
peppercorns should be lightly crushed before
using to help release flavor, unless otherwise
stated in a recipe.
POPPY SEEDS: These tiny, slate-blue seeds add
a nutty flavor to both sweet and savory dishes.
Sprinkle over desserts and breads.
SAFFRON: This spice comes from the stigmas of
a species of crocus. It has a distinctive flavor and
gives a rich yellow coloring to dishes, however,
it is also the most expensive spice to buy.
Available in small packets or jars (either
powdered or in strands - the strands being far
superior in
flavor). This spice is a must for an authentic
paella or Cornish Saffron Cake.
Also an extremely good flavoring for soups, fish
and chicken dishes.
SESAME SEEDS: High in protein and mineral
oil content, sesame seeds have a crisp texture
and sweet, nutty flavor which combines well in
curries and with chicken, pork and fish dishes.
Use also to sprinkle over breads, cookies and
pastries before baking.
STAR ANISE: This dried, star-shaped seed head
has a pungent, aromatic smell, rather similar to
fennel. Use very sparingly in stir-fry dishes.
Also good with fish and poultry.
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The Wooden Spoon
TURMERIC: Closely related to ginger, it is an
aromatic root which is dried and ground to
produce a bright, orange-yellow powder. It has
a rich, warm, distinctive smell, a delicate,
aromatic flavor and helps give dishes an
attractive yellow coloring. Use in curries, fish
and shellfish
dishes, rice pilafs and lentil mixtures. It is also a
necessary ingredient in mustard pickles and
piccalilli.
All spices should be stored in small airtight jars
in a cool, dark place, as heat, moisture and
sunlight reduce their flavor.
Our Newsletter
Issue 5B July/Aug. 2008
Handy Hints
Stuff a miniature marshmallow in the bottom of
a sugar cone to prevent ice cream drips.
Use a meat baser to "squeeze" your pancake
batter onto the hot griddle, and you'll get
perfectly shaped pancakes every time.
Cure for headaches: Take a lime, cut it in half
and rub it on your forehead. The throbbing will
go away.
To keep potatoes from budding, place an apple
in the bag with the potatoes.
To prevent egg shells from cracking, add a pinch
of salt to the water before hard-boiling.
To get the most juice out of fresh lemons, bring
them to room temperature and roll them under
your palm against the kitchen counter before
squeezing.
Handy Hint #1:
MAKE A REFRESHING BODY POWDER: Here's
a body powder that will keep you cool and fresh
and is made with simple things you already have
in your kitchen cupboard: cornstarch, vanilla
powder, and honey. Just mix together: 1
tablespoon of vanilla powder 1 cup of
cornstarch
Handy Hint #2: A teaspoon of lemon juice added
to your dishwashing
detergent can help boost grease cutting power :-)
Page 29
The Wooden Spoon Issue 5B July/Aug. 2008

TIP OF THE DAY

How to Choose Potatoes
White: There are three types of white potatoes:
"new," all purpose, and baking. Look for
potatoes that are firm, well shaped, smooth with
small eyes, and free from large cuts or bruises.
Avoid ones that are green, have sprouts, or are
dried up. UP.SO. No. 1 is the grade most
often seen in stores and shows high quality.
Sweet: Most sweet potatoes on the market today
are yams, which are moist, with orange skin and
somewhat of a sweet flavor. Look for well
shaped, firm, yet smooth bright skins that are
free from signs of decay. Even a small amount of
decay can affect the taste of the whole potato.
Types of decay are: wet, soft decay; dry, firm
decay that starts at the end; and dry rot on the
sides with obvious places of decay. Sweet
potatoes do not keep well, so purchase only a
few at a time. Sweet potatoes should be stored in
a dry place at about 55°I.
How to Handle and Store Potatoes
They can be bruised, so handle with care.
If stored correctly, all-purpose and baking
potatoes will keep for many months; new
potatoes will keep for many weeks.
Before you store them, set aside any that are
bruised or cracked and use them first.
Do not wash potatoes before you store them.
Store in a cool (45° to 50°I), dark place with lots
of air circulation.
In most microwave ovens, a middle sized potato
cooks in about 4 minutes. If cooking more than
one potato, add 1 to 2 minutes for each. After it
is cleaned, prick the potato with a fork and put
in a circle at least one inch apart on a double
layer of paper towels. Turn the potatoes halfway
through the cooking time. Before testing for
doneness, allow some standing time while they
keep cooking. Wrap them in paper towels and
turn a bowl over on them. Do not wrap in foil
after cooking. Foil tends to steam not bake them.
Serving Potatoes
With baked potatoes, try nonfat yogurt, nonfat
or low-fat sour cream or cottage cheese. Or serve
plain boiled potatoes with skim milk or
low-fat margarine. Try other spices such as
pepper, herbs, and parsley for a final touch of
color and flavor.
It's Not the Potato's Fault
Potatoes have a reputation of being high in fat.
Actually, they are low in fat and also provide a
great source of vitamin CO and potassium. The
skin is an excellent source of fiber.

If potatoes are stored at 70° to 80°I, they should

be used within a week. If it is any warmer, they
will sprout and shrivel.

If stored below 40°I for a week or more, they Back to TOC

may become sweet due to the starch turning to
sugar. For better flavor, store potatoes at a
temperature higher than 40°I for one to two
weeks before using them.

How to Cook Potatoes in the Microwave Oven

One of the fast and easy ways to make just one
or two baked white or sweet potatoes is in the
microwave.

Our Newsletter Page 30

The Wooden Spoon
ConniesCookingCabin Group
Welcome to my cabin where folks from all
over can share recipes, cookbooks in word or
pdf formats.
Recipes:
German Sweet Chocolate Pie
1 (4 oz) pkg. Bakers German Sweet Chocolate
1/3 C. milk
4 oz. cream cheese softened
2 T. sugar
1 (8 oz) tub Cool Whip
1 Keebler Ready Pie Crust
additional whipped topping for garnish
Microwave chocolate and 2 T. of the milk in
large microwaveable bowl on high for 1 1/2 to 2
minutes or until chocolate is almost melted,
stirring halfway through heating time. Stir until
chocolate is completely melted.
Beat in cream cheese, sugar and remaining milk
until well blended. Refrigerate 10 minutes. Stir
in whipped topping until smooth. Spoon into
crust.
Freeze 4 hours or until firm. Garnish with
additional whipped topping if desired.
Let stand at room temperature 15 minutes or
until pie can be cut easily.
Posted by Dorie
Our Newsletter
Issue 5B July/Aug. 2008
Greek Tossed Pasta Salad
Feta, olives and tomatoes give a ready-in-30-
minutes pasta salad its
classic Greek inspiration.
1 box Betty Crocker® Suddenly Salad® Caesar
pasta salad mix
1/4 cup water
3 tablespoons vegetable oil
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2
cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
4 oz crumbled feta cheese (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1. Empty pasta mix into 3-quart saucepan 2/3
full of boiling water. Gently boil uncovered 12
minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to
drain well.
3. In large bowl, stir together seasoning mix,
water and oil. Stir in pasta and remaining
ingredients. Toss with croutons and Parmesan
topping. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix
following High Altitude
directions on box.
Posted by Jemmie
Page 31
The Wooden Spoon Issue 5B July/Aug. 2008

Orange Slice Cake

3 1/2 cups all-purpose flour

1/2 teaspoon salt
Crunchy Asian Pasta Salad
1 cup butter
2 cups white sugar
A soy sauce dressing adds Asian inspiration to a
4 eggs
veggie and fruit
1 teaspoon baking soda
pasta salad.
1/2 cup buttermilk
16 ounces orange-flavored fruit slice jelly
1 box Betty Crocker® Suddenly Salad® classic
candies, chopped
pasta salad mix
1 cup chopped dates
1 package (3 oz) Oriental-flavor ramen noodle
2 cups chopped walnuts
soup mix
1 cup flaked coconut
3 tablespoons sugar
1 cup orange juice
3 tablespoons vegetable oil
2 cups confectioners' sugar
2 tablespoons white vinegar
2 tablespoons water
Sift flour and salt together.
1 tablespoon soy sauce
Cream butter or margarine and sugar well. Add
3 cups coleslaw mix
eggs, flour mixture, soda, and buttermilk; mix
1 cup snow pea pods, strings removed, cut
well. Fold in orange slices, dates, nuts, and
diagonally into 1/2-inch pieces
coconut. Pour batter into a greased and floured
1/2 cup sliced almonds, toasted
tube pan.
1 can (15 oz) mandarin orange segments,
Bake at 300 degrees F (150 degrees C) for 1 3/4
drained
to 2 hours. Remove cake from oven. Mix
together juice and confectioner' s sugar; pour
1. Empty pasta mix into 3-quart saucepan 2/3
over hot cake while still in pan. Cool cake in pan
full of boiling water. Gently boil uncovered 12
for 20 minutes. Turn out onto cake plate. Cool
minutes, stirring occasionally.
completely.
2. Drain pasta; rinse with cold water. Shake to
drain well.
Dorie
3. In large bowl, stir together seasoning mixes
http://groups. yahoo.com/ group/CakeRecipe
from pasta mix and soup mix, sugar, oil,
sOnly/
vinegar, water and soy sauce. Add pasta,
coleslaw mix, pea pods, almonds and oranges;
toss to combine.
4. Just before serving, coarsely crush dry
noodles from soup mix; stir into pasta mixture.
Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix
following High Altitude directions on box.

Posted by Jemmie

Our Newsletter Page 32

The Wooden Spoon Issue 5B July/Aug. 2008

Spiced Applesauce Cake

1/3 C. butter or margarine

1 C. brown sugar
1 egg
1 C. thick applesauce
1 1/2 C. flour
1 t. baking powder
Apple Crumb Cake
1 t. baking soda
1 t. ground cinnamon
1 pkg. yellow cake mix (2 layer)
1/2 t. ground allspice
1/4 C. butter
1/2 t. ground nutmeg
2 eggs
dash salt
1 C. sour cream
1/2 C. raisins
1 (21 oz) can apple pie filling
3/4 C. chopped nuts
1/3 C. brown sugar
apple glaze:
1 t. ground cinnamon
1 C. powdered sugar
2 T. apple juice
Preheat oven to 350. In a mixing bowl combine
food coloring (optional)
cake mix, butter and 1 egg until crumbly.
Cream butter and sugar until smooth. Add egg
Reserve 1/2 cup. Press remaining crumb
and beat well. Stir in applesauce. Mix flour,
mixture into an 8" square pan. Blend remaining
baking powder, baking soda, spices and salt.
egg with sour cream, spoon over crumb
Add to butter mixture. Stir and beat until well
mixture. Stir apple pie filling with brown suga
blended. Add raisins and nuts. Stir to blend.
and cinnamon. Spoon over sour cream mixture.
Turn batter into greased and lightly floured
Sprinkle with reserved 1/2 C. crumb mix. Bake
bundt cake pan. Bake at 375 until cake is done
for 40 minutes or until filling is bubbly and
and pick inserted in center comes out clean,
topping is browned. Cool before serving.
about 45 minutes. Let cake rest in pan for a few
minutes. Then turn out onto rack. Pour glaze
over cake while it is still warm. Let glaze drizzle
Dorie
down sides of cake. Garnish with fresh apple
http://groups. yahoo.com/ group/Momsmenupl
an slice when serving if desired.

Dorie
http://groups. yahoo.com/ group/Momsmenupl
an/

Back to TOC

Our Newsletter Page 33

The Wooden Spoon Issue 5B July/Aug. 2008

Next issue 6 This issue will have info and pictures

form my trip to Europe.
(mid September)

Don’t forget to send in your book reviews

for our new section Wooden Spoon Readers
Circle ,your reviews will be posted here in Nicole
the newsletter and your yummy recipes .
Thanksgiving in October in Canada!!!

Nicole

Back to TOC

Our Newsletter Page 34