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OKANOG66's Photo OKANOG66 Posts: 5,804
12/30/11 10:44 P

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elderberry
The purple-black, tart fruit of the elder tree, elderberries can be eaten raw (though they are quite sour) but are better used to make jams, pies and homemade wine. The creamy white elderberry flowers can be added to salads or batter-dipped and fried like fritters.


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12/30/11 10:39 P

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En-croute



Thanks for the info on Agave which I'd heard of but never knew much about.

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12/30/11 1:31 P

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AGAVE
[ah-GAH-vee, ah-GAH-vay]
Also called century plant , this family of succulents grows in the southwestern United States, Mexico and Central America. Though poisonous when raw, agave has a sweet, mild flavor when baked or made into a syrup. Certain varieties are used in making the alcoholic beverages MESCAL, PULQUE and TEQUILA.

Blue Agave as a sugar replacement:

Diabetes, obesity and other health risks have been associated with excessive consumption of refined white sugar. As a result, several sugar substitutes, both natural and synthetic, have been marketed as healthy alternatives.

Each sugar substitute has its benefits and drawbacks, but one of the best is agave nectar, the sap of the blue agave plant. This natural raw food is 25 percent sweeter than sugar yet has a low glycemic index range of 27 to 39, where as sugar rates about 65. Substituting agave for sugar helps reduce overall caloric content in addition to consumption of refined sugar, and slows the increase in blood sugar after a meal.





Edited by: OKANOG66 at: 12/30/2011 (13:37)
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12/30/11 9:40 A

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Okra

• the immature seedpods of this plant eaten as a vegetable and also used to thicken soups and stews. Also called gumbo .

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12/30/11 4:54 A

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Udo
[OO-doh]
A Japanese vegetable that belongs to the GINSENG family. Its tender stalks resemble ASPARAGUS but have a light FENNEL flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.





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12/29/11 8:04 A

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Tiramisu


an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese.
Yummy!
Calories? Who knows?

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12/28/11 10:56 P

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Beet
A link to the health benefits of Beets
www.juicing-for-health.com/beets.htm
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12/24/11 10:11 A

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Saddle of Lamb

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12/19/11 1:08 P

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Turnip Greens

Turnip greens are slightly sweet when young but, as with aging TURNIPS, can become quite tough and strong-tasting as they age.

Fresh greens are available year-round, with the peak season from October through February. Choose those that are crisp-looking with a good even color. Avoid greens that are wilted or off-colored.

Refrigerate in a plastic bag for up to 3 days. Thoroughly wash and remove any thick ribs before preparing.

Turnip greens may be cooked in a variety of ways including boiling, sautéing, steaming and stir-frying. They can be served alone as a vegetable or cooked and served with other greens.

Turnip greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron.



Edited by: OKANOG66 at: 12/19/2011 (13:12)
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12/16/11 4:57 A

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Hot pot

a casserole of meat and vegetables, typically with a covering layer of sliced potato.
Sometimes called Lancashire hot pot

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12/16/11 2:08 A

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Succotash
Is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.

Succotash is a traditional dish of many Thanksgiving celebrations in New England as well as in Pennsylvania and other states. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

Edited by: OKANOG66 at: 12/16/2011 (02:09)
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12/11/11 10:13 A

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Haricot beans

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12/11/11 12:35 A

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Spinach

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12/10/11 12:01 P

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carrots

good for the eyes

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12/10/11 1:40 A

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garlic
good for your health

Joan
Arkansas -- Central Time Zone
"To be "heart healthy' focus on the positive; it's persistence rather than perfection that will create progress."


The difference between success and failure is the effort we put into getting there.
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12/10/11 1:04 A

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egg foo yong
A Chinese-America dish

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12/8/11 6:28 A

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Tagliatelle

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12/8/11 12:10 A

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Lake Trout
(several trout species known as Char, found in icy waters)

Edited by: OKANOG66 at: 12/8/2011 (00:14)
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12/6/11 6:53 A

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Apple Strudel

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12/5/11 3:17 P

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Earl Grey Tea

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12/5/11 6:03 A

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Trifle


Stovies? Many recipes; even Scots argue about the best way to make it. Its my OH's signature dish emoticon
He uses cooked mince, onions, raw potatoes cubed, small tin tomatoes. All in layes, in oven for about 2 hours!

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12/4/11 6:11 P

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Sauerkraut

SWB - I thought to myself "What the h?ll is stovies?
"Got to be a Scottish dish held secretively for many years!."
Though the recipe when I looked it up, reminds me of a stew concoction.

My father & mother were born in Canada. My grandparents have English, Irish, Polish and German blood. Now I guess . . .I'm a Heinz 57 human variety!

Edited by: OKANOG66 at: 12/4/2011 (18:30)
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12/4/11 7:18 A

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Stovies


Not surprised I have never heard of Peroghy's - AFAIK I only have Scottish blood in my veins.
It seems that everyone in Canada and US have a real mixture - not for nothing was the phrase melting pot of Europe used!

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12/3/11 9:11 P

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Peroghy's
(This is the way my Polish grandmother spelled them but my Ukrainian MIL spelled then as Perogies and most commerical frozen ones of today are spelled that way.)

My grandmother made them with 4 separate fillings: Sharp Cheddar Cheese with potatoes, sauerkraut & onions, dry cottage cheese and fruits such as plums. My other grandmother who was of Irish descent died during WW11 before I was born)

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12/3/11 10:05 A

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Olive oil

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12/2/11 8:57 P

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kampyo
[KAHM-pyoh]
Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets such as sushi.

SWB
Never heard of such a cake either but ........
Paula Dean has her own television show. This is her recipe from her show. She is a southern lady and has some pretty amazing recipes!

Edited by: OKANOG66 at: 12/2/2011 (20:58)
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12/2/11 5:27 A

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Evaporated milk


I've heard of Eclairs - chocolate dipped made from choux pastry but never an eclair cake!
Of the recipe ingredients I'be only ever heard of the milk! Never seen or heard of others.
Just goes to show how differernt are the cuisines each side of the pond!

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12/1/11 11:57 P

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Eclair Cake

Recipe Link - Looks so yummy!
www.bing.com/search?q=eclair+cake&qs
=A
S&sk=AS3&pq=eclai&sp=4&sc=8-5&form=QR>BRE&filt=all


Edited by: OKANOG66 at: 12/1/2011 (23:58)
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12/1/11 10:37 A

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Trifle

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12/1/11 4:38 A

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Macadamia nut

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11/29/11 9:51 A

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Neapolitan Ice cream


Love back bacon - dont know that ours is the same as yours but its certainly leaner and tastier whether smoked or not.

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11/29/11 2:46 A

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BACK BACON [Candian]

BacK Bacon is lean smoked meat, closer kin to HAM than it is to regular bacon. It's taken from the lean, tender eye of the LOIN, which is located in the middle of the back.

Canadian back bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.



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11/27/11 5:31 P

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Saddle of lamb

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11/27/11 3:45 P

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Tomatoes





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11/27/11 3:43 P

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Eggplant





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11/27/11 3:42 P

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Rice





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11/27/11 3:41 P

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Hamburger





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11/26/11 7:52 A

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Ham haugh

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11/26/11 12:13 A

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succotash

Joan
Arkansas -- Central Time Zone
"To be "heart healthy' focus on the positive; it's persistence rather than perfection that will create progress."


The difference between success and failure is the effort we put into getting there.
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11/25/11 6:29 P

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oysters

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11/25/11 4:32 P

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yakimono
[yah-kee-MOH-noh]
The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried.


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11/24/11 6:24 A

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Anchovy

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11/24/11 2:19 A

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Granola

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11/23/11 12:06 P

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Egg-Nog

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11/23/11 10:47 A

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Meringue

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11/22/11 7:00 A

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ice cream

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11/21/11 12:17 P

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Elbow Macaroni

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11/21/11 4:42 A

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Cabbage

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11/20/11 11:23 P

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Elephant Garlic

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11/20/11 1:39 P

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Mascarpone cheese

Edited by: SEAWITCHBLUE at: 11/20/2011 (13:40)
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