3 Amish Bread Recipes

By Kara Kelso

Amish bread is wonderful, and well worth the time it takes to make it. In this article you’ll find three different versions of amish friendship bread, including the bread starter recipe.

Recipe #1 – Amish Bread Starter

2/3 c. sugar

2/3 c. milk

2/3 c. flour

2/3 c. oil

3 eggs

1/2 tsp. salt

1/2 tsp. vanilla

1 to 1 1/2 tsp. cinnamon

1 c. sugar

2 c. flour

1 1/4 tsp. baking powder

1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter

Day 2, 3 & 4 – stir

Day 5, Add 1 cup each flour, sugar and milk.

Day 6 & 7, stir Day 8 & 9, stir

Day 10, Add 1 cup flour, sugar and milk.

Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Recipe #2 – AMISH PUMPKIN BREAD

3 c. granulated sugar

1 c. vegetable oil

4 eggs, beaten

1 lb. canned pumpkin

3 1/2 c. flour

2/3 c. water

2 tsp. baking soda

2 tsp. salt (scant)

1/2 tsp. ground cloves

1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Recipe #3 – AMISH POPPYSEED BREAD

3 c. flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs, beaten

1 1/2 c. oil

2 1/2 c. sugar

1 1/2 c. milk

1 1/2 tsp. vanilla

1 1/2 tsp. almond flavor

1 1/2 tsp. butter flavor

1 1/2 tbsp. poppy seeds

GLAZE:

1/4 c. orange juice

3/4 c. sugar

1/2 tsp. almond flavor

1/2 tsp. butter flavor

1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.

Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com. For more recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

10 Easy to Find Super Health Foods

By Debbie Mumm

These ten health foods are some of the healthiest that fit within these three criteria….

* Are a good source of fiber, vitamins, minerals and other nutrients.

* Are high in phytonutrients and antioxidants, like Vitamins A and E and beta carotene.

* May help reduce the risk of heart disease and other health conditions.

These 10 Super foods are all easy to find too! They are listed here in alphabetical order.

1) Apples ~ Apples are a wonderful source of soluble fiber that can help lower blood cholesterol and glucose levels. They are are a great source of Vitamin C… an antioxidant that protects your body’s cells from damage.

2) Almonds ~ Almonds are packed with nutrients – fiber, riboflavin, magnesium, iron and calcium. Almonds have more calcium than any other nut. They are also good for your heart. They have monounsaturated fat which is a healthier type of fat that helps to lower blood cholesterol levels.

3) Blueberries ~ Blueberries are a rich source of plant compounds. Blueberries may help prevent urinary tract infections. They also help improve short-term memory and promote healthy aging.

4) Broccoli ~ Broccoli is a great source of Vitamins A and C. It is also a good source of calcium, potassium, folate and fiber.

5) Red Beans ~ Red beans, like small red beans and dark red kidney beans, are good sources of iron, magnesium, phosphorus, copper and thiamine. They are a great low fat source of protein and fiber. Red beans may help prevent chronic diseases like heart disease and cancer.

6) Salmon ~ Salmon is a great source of omega-3 fatty acids – a type of fat that makes your blood less likely to form clots that can cause heart attacks. Omega-3’s also protect against irregular heartbeats that may cause sudden cardiac death, lower blood pressure and reduce the risk of a stroke.

7) Spinach ~ Spinach is high in Vitamins A and C and folate. It’s a good source of riboflavin, vitamin B-6, calcium, iron and magnesium. It may also keep your hair and skin healthy.

8) Sweet Potatoes ~ Sweet Potatoes are high in the antioxidant beta carotene. These help slow the aging process and reduce the risk of some cancers. Sweet potatoes are a good source of fiber, Vitamins B-6, C and E, folate and potassium. Like all vegetables they are fat-free (until you add the butter) and low in calories.

9) Vegetable Juice ~ Vegetable juice has most of the vitamins, minerals and other nutrients found in the original vegetables and is an easy way to include vegetables in your diet. Tomato juice and vegetable juice includes tomatoes, which are a good source of lycopene, an antioxidant which may reduce the risk of heart attack and cancers. Some vegetable juices are high in sodium so read the label for the low-sodium variety.

10) Wheat Germ ~ At the center of the wheat grain is the wheat germ. It is a highly concentrated source of nutrients and also contains protein, fiber and some fat. It is easy to sprinkle in foods, cereals and mixes.

Debbie Mumm is an Indoor Air Specialist in northern IL. She has been working in this industry since 1996. Clean indoor air is just part of what is necessary for good health. To obtain FREE reports, discounts and healthy home tips register at http://www.healthy-environments.com

Heart Healthy Diet Tips – Avoid These Unhealthy Foods

By Barbara Chevaux

A high percentage of Americans are overweight and at risk for heart disease. The leading cause of obesity in the U.S. is the consumption of unhealthy foods such as fast food, which tends to be loaded with trans fat and saturated fat. If you can’t cut out fatty foods entirely, then it is important to minimize how much you consume in order to maintain a healthy heart and cardiovascular system. Here are five types of food items to avoid.

1. Restaurant Fried Food – The oil used to fry foods in restaurants and fast food joints isn’t very healthy for your heart. Most fried foods at restaurants contain trans fat – a type of fatty acid that is bad for your cardiovascular system.Some restaurants are beginning to use trans fat free frying oil. Many fast food restaurants publicize this change but you can ask what kind of frying oil is used in any restaurant. If you aren’t sure, avoid fried foods at restaurants. Even if they aren’t high in trans fat, fried foods are often higher in total fat than other menu options. Instead, choose broiled meats, fresh side dishes of beans or vegetables and non-pastry desserts.
2. Full Fat Milk (as an everyday drink) – Many people have switched from drinking whole milk to lower fat versions – nonfat milk (skim), 1% milk (low fat) or 2% milk (reduced fat). If you haven’t made the switch, do it today!One glass of whole milk contains 4.5 grams of saturated fat, compared with 0g in skim milk, 1.5 grams in 1% milk, and 3 grams in 2% milk.
3. Processed Foods High in Sodium – With the abundance of foods available in our supermarkets, it’s easy to rely on the convenience and flavor of processed foods. But it’s hard to eat a low sodium diet when you eat a lot of pre-processed packaged foods. Canned soups, frozen meals and packaged snacks are just a few items you find at the store that can be very high in sodium.Look at the food label for the sodium content. The goal for a healthy adult is to eat less than 2300 mg sodium per day. If you have heart disease or a high risk of heart disease, eat less than 1500 mg per day.

   In place of these items, choose fresh or homemade alternatives. Eat fresh fruits and vegetables with little added salt, homemade baked goods, simple meals and healthy snacks like whole grains, nuts and seeds.

4. Processed Foods Containing Trans Fat – Trans fat is found in many processed foods and scientists now know that eating trans fat can raise your risk of heart disease. Even small amounts of trans fat can be harmful. Even if the trans fat value is zero, avoid foods with hydrogenated vegetable oils in the ingredient list.Foods to be watchful of are margarines, baked goods, packaged pie crust, microwave popcorn and some frozen vegetables like frozen french fries. Be careful of bakery items, too. Baked goods from smaller bakeries are often not required to list the nutrient content of the food. So the trans fat content is unknown. Ingredient lists are required, however, allowing you to avoid baked goods made with hydrogenated or partially hydrogenated vegetable oils.
5. Soft Drinks – Drinking soft drinks everyday can be unhealthy for your heart. Regular soft drinks are very high in sugar, which means lot of calories and no other nutrient benefits. And even diet and low-calorie soda have been shown to be associated with a greater risk of heart disease. One reason may be that your body has a hard time maintaining a healthy weight when you drink soda.Breaking the soda habit can be tough. One of the best things you can do to help get to a healthy weight is to drink water or milk with meals and water to quench thirst. That way, you can save the calories for healthy foods.

Remember, you may not be able to completely eliminate unhealthy, fatty foods from your diet but by cutting back you will be increasing heart health. Exercising for 20 or 30 minutes per day, coupled with dietary improvements, could extend your life by years — not months!

Barbara Chevaux is an accomplished heart health and fitness writer whose material can be found on HeartMart.com. Chevaux earned a Master’s Degree in Human Nutrition and has been a freelance writer for over five years. She spent most of her professional career in the food industry, where she was involved with researching the potential heart health benefits of consuming dark chocolate. HeartMart is a free website that includes information about heart disease and keys to a healthy heart, including heart healthy diets and dietary supplements such as Omega-3 fatty acids.

Advice On Healthy Vegetarian Eating

By Floramae Malazarte

Millions of people are going vegetarian every year. Please consider becoming a vegetarian yourself, so that you can help create a more compassionate world.

Scientific data suggest positive relationships between a vegetarian diet and reduced risk for obesity, coronary artery disease, hyper-tension, diabetes mellitus, and some types of cancer.

Advice on healthy vegetarian eating

PROTEIN is recommended including alternative plant-based proteins, such as legumes, nuts, seeds and soy. For example, use cashew nuts, canned chickpeas or tofu in your favourite stir-fry recipe, add some canned beans to soups and salads, pine nuts,pecans or lentils into a pasta dish (see our recipe idea)or have a handful of nuts and seeds as a between-meals snack.

IRON Spinach, broccoli, almonds, wholegrain cereals and lentils are all plant-based sources of iron. To enhance the absorption of iron, try having a food containing vitamin C – such as orange juice – to accompany your meal.

ZINC is especially important to boost the immune system. To include enough zinc in your diet, try snacking on some pumpkin seeds and cashews for a hit. Other nuts, beans and legumes are also good plant sources.

VITAMIN B12 Choose foods – in particular soy milks that are fortified with vitamin B12. Milk, yoghurt and eggs are also sources of this vitamin.

OMEGA-3 ESSENTIAL FATTY ACIDS Good for heart health, walnuts, soybeans and canola oil all contain omega-3 fats. Try sprinkling some walnuts through salads, cooking with a small amount of canola oil and using soy milk on your cereal.

LESS MEAT if the thought of cutting meat out of your diet altogether seems too challenging, try cutting down on your intake as a start. Include more whole plant foods and think of meat more as a side dish than the focus of a meal.

So don’t waste your time before its too late. Make a healthy diet by eating more on vegetables.

Check out this site how the Japanese being healthy as a vegetarian. http://www.vegietokyo.com/ and more recipies on how to prepare vegetable foods. http://vegkitchen.com/

The Mystery Of Polish Sausage – What Is Kielbasa?

By Adam Marianski

Without a doubt the word Kielbasa has worldwide recognition, yet it is also often misunderstood. Kielbasa is the general Polish name for sausage. You cannot walk into a Polish store and say: please give me a pound of kielbasa. The sales lady, surrounded by 50 different kinds of kielbasa, will inevitably reply: yes, but which one? There are well over 100 types of kielbasa, and the word itself is meaningless unless followed up with the proper name: Kielbasa Rzeszowska, Kielbasa Krakowska, Kielbasa Tuchowska, Kielbasa Mysliwska, etc. It is like going into a deli and asking for some cheese. Sure, but which one: American, Provolone, Swiss, Gorgonzola, Gouda, Muenster – you have to provide some details. There is no specific sausage called kielbasa but there are many sausages that carry the word kielbasa as part of the name.

We know of only one sausage that carries the word “Polish” in its name and that is the Polish Smoked Sausage (Polska Kielbasa Wedzona). This is probably what the first immigrants brought with them to America. The problem we face here is that you can find Polish Smoked Sausage in almost every supermarket in the US, and no two are made the same way. Yet Polish Smoked Sausage has been well defined for centuries and everybody in Poland knows what goes inside. We do not intend to become judges in this matter, but instead rely on Polish Government Standards for Polish Smoked Sausage. These rules have remained unchanged for the last 60 years.

Before we anger many people who have been making Polish Smoked Sausage in their own way for years, let’s clarify something further. It’s perfectly fine to add an ingredient that you or your children like into your sausage. You still have the full right to say that you made a better sausage than the famous Polish Smoked Sausage. You may say that your grandfather who came from Poland made the best Polish sausage in the world and we honor that. Maybe he used chicken stock instead of water or maybe he added something else. What we are trying to say is that he was making his own version of the known classic or some other Polish sausage and it could have tasted better for you and your family. We do not dispute that fact. You can of course add anything you like to your sausage, but it will no longer be the original Polish Smoked Sausage (Polska Kielbasa Wedzona) or any other brand named sausage. Once you start changing ingredients, you create your own recipe and you may as well come up with your own name.

1. For centuries Polish Smoked Sausage was made of pork, salt, pepper, garlic and marjoram (optional). Then in 1964 the Polish Government introduced a second version of the sausage that was made of 80% pork and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and marjoram remain the same in both recipes. The marjoram is optional but the garlic is a must.

2. The meat is cured before it is mixed with spices. In the US Cure #1 (sodium nitrite plus salt) is used, in Europe Peklosol (sodium nitrite plus salt) is common.

3. The sausage is stuffed into a large hog casing: 36 – 38 mm and formed into 12″ (35 cm) links.

4. The traditional way was to cold smoke it for 1 to 1.5 days (it had to last for long time).

5. In most cases it is hot smoked today

A little test was performed to see how large American manufacturers make Polish Sausage. Four sausages called Polish Kielbasa or Polish Sausage were bought at the local supermarket in Florida and each of them was produced by a large and well known meat plant. The number of ingredients and chemicals used varied from 10 to 20 and different combinations of meats were used: pork-beef-turkey, beef only, pork-beef. Except the name, none of the sausages had anything to do with the original.

It seems that for the manufacturers any sausage that is smoked (or have liquid smoke added) and stuffed into a 36 mm one foot long casing can be called Polish Smoked Sausage or Polish Kielbasa. It becomes quite clear that manufacturers put any ingredients they like inside of the casing and the name Polish Kielbasa is used just for credibility and to gain the trust of the consumer.

The problem is futher magnified by various sites on the Internet that provide countless recipes for making Polish sausages. Yet the mysterious Polish Smoked Sausage is embarrassingly simple to make and all it needs is pork, salt, pepper and garlic.

Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.

Novice Cook To Gourmet Cook Without Even Trying

By Paulette Silverson

No novice cook can consider themselves a gourmet cook. Achieving that status comes only at the end of a long road of cooking. Like any other art …. it takes practice, practice, practice to become a gourmet cook.

Perhaps it comes after long years of schooling where cooking, cooking, cooking is the word of the day and the end result is working in a top notch A – list restaurant in New York or Paris.

Then again. . ….. maybe the mother at home cooking meals every day for her family one day finds herself spending hours in the kitchen preparing one meal.. just because .. and loving it.

Could there possibly be a working mother who one time found preparing meals at the end of a long work day extremely tedious … finding herself looking for that extra special recipe for her husband’s birthday meal?

However achieved ….. it is after years of study and practice or years of doing everyday meals that one becomes a part of the “gourmet cooking world”.. suddenly opening up to the fact that not all recipes are the same .. and that cooking food has suddenly become an exciting challenge and fun.

Suddenly you can tell by just looking at a recipe whether it will taste good or not., how healthy it is, how appropriate to fill a “mood” …… simply by the combination of ingredients and spices and herbs and flavorings.

Those recipes that in the past seemed way too complicated or intricate now beckon you enticingly and family and friends begin looking forward to each and every meal you serve.

Your table settings become more simply elegant.

You find yourself looking more and more at kitchen “gadgets”.

In response to comments such as “that must have taken you forever to make” you honestly answer.. “oh not at all.. it really was simple!!”

To you .. the gourmet cook … it didn’t take long at all and it was simple.

To the novice cook .. it would take an eternity … far far from simple… and if you stop to think… that was you not all that long ago.

You have become a gourmet cook without even trying.

Your life cooking will never ever be the same as it was.

No longer will you be satisfied to make those “meat, potatoes and gravy” meals without that extra “something” in it.

No longer will you be satisfied to set your table without having candles on it.

No longer will you be able to let anyone leave the table without that one taste of sweetness that is dessert to balance the meal.

Perhaps you have recognized that in yourself … perhaps you haven’t … even though it is there.

Gourmet Cook.

It is not just the well schooled in France who achieve that status.

Congratulations!

You are an achiever!

Get great indispensable tools for the gourmet cook here…. Put a smile on YOUR gourmet cook’s face!

6 Great Reasons To Eat Curry

By Barry Sparling

You think eating curry is not healthy… well read this and find out the truth

* High Blood Pressure

Apparently eating chili peppers increases peripheral circulation and lowers blood pressure. Peppers, high in vitamins A and C and bioflavonoid help strengthen blood vessel walls. This helps the vessel walls to become more elastic and better able to adjust to differences in blood pressure.

* Depression

Chili Peppers increase endorphin production – those mood-elevating substances released when we do aerobic exercise. Think of them like natural opiates.

* Flu or Respiratory Problems

Eating hot peppers can reduce the discomfort of the flu (in part, by promoting sweating). It also opens clogged breathing passages, and functions as an effective expectorant.

* Muscle Pain

Topical creams can be used to reduce muscle pain (such as that caused by over-exertion in sports). Applying a fresh, cut-up pepper to the source of the pain is also an effective treatment.

* Sinusitis, Tension, and Sinus Headaches

Not for the timid! Ground chili peppers can be snorted up the nose to relieve headaches brought on by tension or sinus problems (capsaicin turns off the nerve release fibre that triggers sinus and tension headaches). This treatment has been found to relieve sinusitis and non-allergic rhinitis by desensitizing the nasal nerves. Eating peppers has also been found to help one get rid of a headache and might be a less extreme way to try it!

To read more about curry and how to make delicious restaurant style Indian food please visit my curry blog

Barry is an ex-IT professional who now writes articles related to computers, gaming and many of his other interests.

The History of Chinese Cuisine

By Liz Canham

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”.

This art has been cultivated and refined over hundreds of years. Legend has it that the culture of Chinese cuisine originated in the 15th century BC during the Shang dynasty and was originally introduced by Yi Yin, it’s first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme influences on the political and economic history of the country but it is less well known that they also influenced the development of the culinary arts.

Confucius emphasised the artistic and social aspects of cookery and eating. The Chinese don’t gather together without involving food – it is considered to be poor etiquette to invite friends to your home without providing appropriate food.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings to become a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture and decoration of a dish. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of “live to eat” rather than “eat to live”.

On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world that the nutritional value of vegetables is destroyed by over-cooking (particularly boiling) and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

About the Author: Liz Canham

As well as a love of Asian cooking and travel as demonstrated in her Asian Food and Cookery http://www.lizebiz.com/asian-food and Travellers’ Tales http://www.travellers-tales.lizebiz.com websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website http://www.lizebiz.com