A Cinco de Mayo Recipe Collection--Cheddar Chipotle Dip, Mole Poblano, Golden Margarita

A Cinco de Mayo Recipe Collection--Cheddar Chipotle Dip, Mole Poblano, Golden Margarita
In Mexico, Cinco de Mayo (May 5th) is primarily a regional
holiday celebrated in the state of Puebla. It has major
significance in that part of the country because it
commemorates an initial victory of Mexican forces led by
General Ignacio Zaragoza Seguín over French forces
in the Battle of Puebla on May 6, 1862.

There is a common misconception that Cinco de Mayo is
Mexico's Independence Day when in fact September 16th is
the most important national patriotic holiday in Mexico. In
the early hours of September 16, 1810, father Hidalgo,
accompanied by several conspirators (Iganacio Allende,
Doña Josefa Ortiz de Domínguez to name a
few), rang the bell at his church calling on everyone to
fight for liberty. This was the beginning of the Mexican
Independence War, which lasted 10 years.

In the United States, Cinco de Mayo has taken on meaning
beyond that in Puebla, Mexico. Regardless of their own
ethnic descent, Americans celebrate St. Patrick's Day and
Oktoberfest (among other holidays) to honor those of Irish
and German descent. Similiarly, Cinco de Mayo is
celebrated to honor the culture and experience of those of
Mexican descent.

Especially in cities with large populations of those of
Mexican ancestry, such as Los Angeles, San Fransico and San
Antonio, Cinco de Mayo is grandly celebrated. This is the
perfect occasion for planning a home theme party so I
thought I would help you get started by sharing a few of my
favorite Cinco de Mayo recipes.

Appetizer--Warm Chipotle Cheddar Dip

2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack or Mozzarella cheese
1/2 cup mayonnaise
1-8 oz. can whole kernel corn, drained (3/4 cup)
1-4 oz. can chopped green chili peppers, drained
2 teaspoons finely chopped canned chipotle chili peppers in
adobo sauce (or to taste)
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 tablespoons snipped fresh cilantro
Vegetables, crackers or chips

I found this dip when I was on a low carb diet and was
looking for a party appetizer that would work well with
vegetables. Something with a robust flavor that would perk
up the veggies.

Well this one definitely fit the bill. This appetizer has
become a favorite among my friends. It's served multiple
times throughout the year at various parties that I either
host or attend.

You can make it as smokey and spicy as you want by
adjusting the amount of chipotle peppers (smoked jalepenos)
but watch out. You can easily go from mildly spicy to
blow-your-face-off hot by adding too much!

Steps to Make Cheddar Chipotle Dip

Preheat oven to 350 degrees.

Stir together cheeses, mayonnaise, corn, green chili
peppers, chipotle chili peppers and garlic powder in a
large mixing bowl. Spread mixture into a 1 quart, covered
dish.

Bake for 30 minutes until bubbly. Top with tomato, green
onion and cilantro. I like to make a pattern out of the
toppings so I put the tomatoes all in the middle, make a
ring around them with the green onion then sprinkle the
cilantro over all.

Serve with vegetables, like red, green and yellow peppers.
Tostido and Frito Scoops work well too.

Main Course--Chicken with Chocolate Sauce (Mole Poblano)

4 tablespoons olive oil
2 cloves garlic, minced
6 chicken breast halves, skinless and boneless
1 onion, chopped
1 green pepper, chopped
3 slices canned pimento, chopped
2 tomatoes, peeled, seeded and chopped
2 tablespoons chili powder (or to taste)
2-1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup raisins
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Grated rind of 1 orange
2 squares bitter chocolate, chopped
1/4 cup light rum (optional)

Preheat oven to 350 degrees.

In a casserole, heat oil and cook garlic for a few minutes
to flavor the oil. Add chicken just to brown (it will
finish cooking in the oven) and then remove it from the pan.

In the remaining fat, cook onion, green pepper, pimento and
tomato over gentle heat for 10 minutes. Add chili powder,
blending well.

Add broth, almonds, raisins, seasonings and rind. Simmer,
covered, for 30 minutes then add the chocolate and stir
until melted.

Add chicken back in and spoon sauce on top.

Cover and bake for 1 hour or until chicken is tender. Warm
rum, ignite it and pour over contents of casserole. Allow
to stand for a few minutes until flame is extinguished and
then serve on a large platter.

Serves 6.

Cocktail--Golden Margarita, Vero Beach Style

1-1/2 oz. Gold Tequila
1/2 oz. lime juice
3 oz sour mix
1/2 oz. Grand Marnier (can use Cointreau or Triple Sec)
Dash of orange juice
Lime wedge for garnish
Salt for rimming glass (optional)

Several years ago, my husband and I were sitting at a cute
little beachfront bar in Vero Beach, Florida. The
bartender asked us for our order and I wanted to try
something new. He told us that he makes a "mean margarita."

I told him that my experience with margaritas up to that
point was not very good. Every time I tried one, they were
either so tart that my face would pucker up or the sour mix
was so acidy that it burned going down.

He claimed that his "Golden Margarita" would be different.
He was right and I have loved them ever since.

To make a Golden Margarita, Vero Beach style:

Dip the rim of a margarita glass in water then salt.

In a shaker, combine tequila, lime juice and sour mix with
ice cubes. Shake well. Pour contents, with ice, into the
glass.

Gently pour the Grand Marnier and then the orange juice on
top of the tequila mixture. Garnish with the lime wedge.

When you take a sip of this drink, first you get the sweet
taste of the orange liqueur and juice then you get the
tartness of the lime and sour mix. The combination makes a
perfectly smooth Margarita.

Now that you know the meaning of Cinco de Mayo and have a
bunch of great party recipes, start planning your party
now. May 5th will be here before you know it.

----------------------------------------------------
Sandee Lembke from Theme Party Queen.com
(http://www.theme-party-queen.com ) invites you to visit
her site for more Cinco de Mayo party ideas and recipes.

A Kentucky Derby Recipe Collection--Benedictine, Kentucky Derby Pie and Limoncello Mint Lemonade

A Kentucky Derby Recipe Collection--Benedictine, Kentucky Derby Pie and Limoncello Mint Lemonade
Kentucky horse racing can be traced back to 1783 when races
were being held in the middle of Kentucky streets and on a
number of private tracks located on farms throughout the
area.

Several concerned citizens complained about safety issues,
and eventually the first race track was built in Lexington
in 1789.

Almost one hundred years later in 1872, a young
entrepreneur named Col. M. Lewis Clark traveled in England
and France visiting a number of prominent racing leaders.
Upon his return, he devised a plan to create a Louisville
Jockey Club to showcase the Kentucky breeding industry.

The track formally opened May 17, 1875 when over 10,000
excited fans witnessed four spectacular races. The winner
of the first race was Bonaventure, however the winner of
the day's featured race, the Kentucky Derby, was a
three-year-old chestnut colt named Aristides.

Eventually the track became known as "Churchill Downs-Home
of the Kentucky Derby" because Clark leased the land from
his uncles, John and Henry Churchill.

Over the years, several improvements have been made to the
property, including the addition of the now famous spires
on the top of the main building, making Churchill Downs the
most well known horse racing venue in the United States.

This year, the 134th running of the Kentucky Derby will
take place on May 3, 2008 at 11:00 a.m. Take this
opportunity to officially welcome Spring and plan a
Kentucky Derby party. I've given you a few of my favorite
recipes to help get you started.

Appetizer--Warm Vidalia Onion Dip

Made with the sweetest onions and served warm with your
favorite crackers, get ready to hand out this recipe. Our
Aunt Diane first made this dip and since then it has become
a family favorite.

1 cup mayonnaise
1 cup sweet onion, finely chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese Assorted crackers

Preheat oven to 325 degrees.

In a bowl, combine the first four ingredients. Stir in
cheese and spoon mixture into shallow baking dish.

Bake for 40 minutes or until dip is bubbly. Serve warm
with crackers.

Main Course--Benedictine (Cucumber Sandwiches)

Served regularly at the Kentucky Derby, Benedictine is made
with cucumber and cream cheese and is named after the
restaurant that first created it. The most common way to
eat it is to make finger sandwiches by spreading the
mixture on cocktail bread. You can also thin it out with
sour cream to make a dip for vegetables.

1 large cucumber Grated
8 ounces cream cheese, softened
2 tablespoons onion
1/4 tsp salt
1 tablespoon mayonnaise
Dash green food coloring (optional)
Cocktail bread (pumpernickel is good) or vegetables

To make it, start by paring, grating and draining the
cucumber. Combine with remaining ingredients in food
processor and pulse until well combined.

Dessert--Kentucky Derby Pie

There are a million recipes for Kentucky Derby Pie but I
like this one because it's made with chocolate and walnuts.
It's rich and gooey.

1/2 cup butter, melted
3/4 cup sugar
1/2 cup flour
2 eggs
1 tablespoon bourbon
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
1 prepared 8 inch pie crust

Preheat oven to 350 degrees.

Spread chocolate chips and nuts in bottom of prepared pie
shell.

In a mixing bowl, cream butter and sugar together. Mix in
flour. Beat the eggs slightly, and stir into the creamed
mixture. Add bourbon.

Pour filling into pie shell (over chips and nuts) and bake
at 350 degrees for 30 to 40 minutes.

Cocktail--Limoncello Mint Lemonade

Limoncello Mint Lemonade is a new wave cocktail made with
fresh mint leaves.

1/2 cup lemonade concentrate
1/4 cup fresh mint leaves
1 tbsp. fresh lemon juice
Ice cubes
1/4 cup Limoncello (lemon liqueur)
1/2 cup club soda

In a small pitcher, "muddle" mint leaves together with
lemonade concentrate and lemon juice. Muddle means to
bruise the leaves so they release their flavor. I use the
end of a wooden spoon.

Stir in ice cubes, Limoncello and club soda and pour into 4
glasses. Top them off with a lemon slice and a sprig of
fresh mint.

Makes 4-10 oz. drinks.

Invite some friends over, make some great food and watch
the Kentucky Derby together. Hopefully I've given you some
recipes to start with.

----------------------------------------------------
Sandee Lembke from Theme Party Queen.com
(http://www.theme-party-queen.com ) invites you to visit
her site for more Kentucky Derby theme party ideas and
recipes.

A Simple Guide to Tasting and Describing Coffee

A Simple Guide to Tasting and Describing Coffee
Tastes and aromas are subjective things and everyone
perceives them slightly differently. Furthermore a person's
sensitivity of taste depends on what food or drink they
have consumed recently, how well they are feeling and how
old they are amongst others things. A persons sense of
smell can vary considerable too as well as being a function
of age and general well-being.

However professionals in the coffee industry still need
some type of criteria when discussing and analyzing coffee
samples and so they have attempted to create a common
language amongst themselves to help them compare and
understand certain characteristics of coffee taste and
aroma.

Whether these professionals are testing for consistency of
product or are sampling new blends they have created four
basic descriptive criteria that are recognised amongst
themselves.

1. Acidity - This is the most important distinguishing
characteristic of coffee. It is defined as a pleasant
sharpness around the edges of the tongue and towards the
back of the palate. Some people would describe the
sensation as dryness. Acidity should not be confused with
sourness, as a good coffee should have some degree of
acidity.

Acidity provides the punch to a coffee and a lack of such
will result in a dull, flat lifeless brew. Coffees
described as mellow have low acidity, but should have
enough to avoid blandness.

2. Body - This refers to the texture of the coffee as it is
perceived in the mouth. Is it rich and heavy or light and
watery for example. The body or texture of a coffee is in
direct proportion to the amount of oils and soluble
compounds extracted during the brewing process. A stronger
brew for example would be considered to have more body.

3. Aroma - This refers to the sensation perceived by the
nasal passages as a result of interaction with the aromatic
oils and volatile compounds released during the brewing
process. To properly appreciate the aroma, the nose should
be within a couple of inches of the brew and several deep
breaths taken through the nose. Descriptive associations
are then used to describe the smell. Examples include,
burnt, fragrant, musty, nutty, winey, spicy, chocolaty,
earthy and bland.

4. Flavour - This is used to describe the overall effect of
the previously discussed acidity, body and aroma plus the
main sensations experienced by our tongues such as
bitterness, sourness, saltiness or sweetness. This is the
most difficult criteria to get right and can be very
subjective. However a professional coffee taster will
comment on the complexity of the flavour, the balance (if
no one characteristic dominates) and the depth of body.

In addition to the terms used for relating to the aroma, a
professional will use other terms such as bright, buttery,
caramelly, fruity, grassy, harsh, lifeless, mellow, muddy,
mild, rubbery, and wild amongst others when describing the
flavour.

As you can see describing a good coffee can be as complex
as describing a fine wine, but with practice and a clean
palate the main characteristics of a coffee can be
effectively communicated.

----------------------------------------------------
For more information about coffee and coffee brewing
equipment visit http://www.cafebar.co.uk

7 Tips for after the Prom Backyard Barbecue party

7 Tips for after the Prom Backyard Barbecue party
Prom night is one of the most exciting and special events
in high school for your teenager. Although you want them to
have the time of their lives you also want them to be safe
and enjoy age appropriate fun. One of the ways of ensuring
that would be to have a after the prom backyard barbecue
party.

1. Enlist either the help from their elder siblings to
watch and stop any unacceptable behavior or hire a few
college students to do so. I am not telling you to go to
bed and forget about it, but they will have a lot more fun
if they do not feel an adult is hovering around. Be in
charge of the grill and refreshments and with that you can
keep an eye on things. Ask one of the teens parents to help
and when not busy grilling you could enjoy a game of gin
rummy or bridge. When sending invitations state that only
those with an invitation (plus prom date) can enter the
backyard, they must arrive within a certain time, no
leaving and returning and no alcohol or drugs will be
tolerated. It is probably a good idea to send a letter to
your neighbors asking for their indulgence and why, as well
as an invitation to a backyard barbecue party within the
next few weeks!

2. Make sure there is plenty of seating for everyone.
Teens spend a lot of time at the prom dancing and on their
feet. By the time they get to the after prom party, they
may just want to put up their feet and relax for awhile.
If you need more outdoor furniture, you can get wicker,
wood, or wrought iron furniture for the patio or deck
online.

3. Have plenty of beverages on hand. You can order
refreshment centers or beverage coolers online. They come
in large and small sizes, but you will want to make sure
you have one large enough for your party. It should have
room for plenty of cold sodas and ice for those who like
ice in their beverage glasses.

4. Have enough tableware and real flatware. They need
something to put their food on that will not fall apart and
ruin their prom clothes... You can choose from a variety
of wood, melamine, or china plates for food holders. For
many this is the first time they have been dressed up and
they are feeling very grown up. Grown ups enjoy real
tableware when in black tie apparel. Make the little
things special. Little extravagances like ornamental napkin
and plate holders make the table look so much more
appealing. Having real glass drinking glasses is much
preferable to having throw-away plastic cups. It makes
the night seem all the more special.

5. Use mood lighting to set the tone. You can get solar
lights that float on the surface of your swimming pool, or
scattered around the garden. They glow with beautiful
colors and create a festive atmosphere. There are also
fiber optic lighting designs, fun string lights and lighted
palm trees. It will help keep the mood of the prom going
with the right lighting choices.

6. For foods have teenager favorite foods such as pizza or
burgers. Buy a couple of pizza pans for the grill, prepared
pizza crusts and the ingredients they love on their pizza.
Chips, salsas, green salad with choices in dressing and
fruit should make everyone happy.

7. Fire pits help create romance. Buy one if you do not own
one and beg and borrow a few more. The teens will gather
around these fire pits and enjoy conversations that can
last into the night. Couples can sit together and forge
bonds that may last a lifetime. On the other hand, it may
be a magical night that will never be replayed.

----------------------------------------------------
Looking for ideas, recipes or party supplies for backyard
barbecue entertaining? You can find them at
http://www.barbecuewithme.com/articles/Backyard-Barbecue-Par
ty.html

How to Buy Single Cup Coffee Makers

How to Buy Single Cup Coffee Makers
Single cup coffee makers are getting ever more popular in
our fast paced society. However, one may ask how to buy the
right high quality coffee brewing machine. This article
will share a group of tips that will generously help you
pick that expensive coffee maker out the right way.

1. Make sure the quality is right. Don't settle for a cheap
coffee pot. Single cup coffee makers should be stainless
steel and not contain much plastic. The all plastic ones,
tend to breakdown much easier and last less than their
stainless steel counter parts.

2. A good one should have a 48 oz. water reservoir or more.
Part of the beauty of one cup coffee makers is that they
contain a water reservoir that you can fill up once every
couple days. If the model you're looking at doesn't then
walk away. The water reservoir makes it easier to brew your
coffee instantly and within a few short minutes. A really
good model will have up to a 90 ounce storage tank.

3. Air tight coffee cups. Many of these types of coffee
brewing systems come with coffee pods that can be inserted
into the machine. This makes it easy to brew your coffee,
as you simply insert the coffee pod and get ready for work,
groom, clean etc. When you come back in a few minutes the
coffee is hot and brewed. Be sure that the coffee pods are
air tight and allow no air in. Air getting into the coffee
pod will of course, cause stale coffee. Stale coffee can be
a coffee lovers' worst nightmare.

4. A good warranty. Make sure your single cup coffee makers
warranty is top notch. I suggest 3 years or more for a
standard warranty on any coffee brewing system. These types
of coffee makers are not cheap; make sure you get your
moneys worth and has a nice warranty to come along with it.

5. Make sure it's name brand. Buy only a name you
recognize. The larger companies in this field have a
distinct advantage, as they should. If it's a trusted name
you'll be sure that if anything goes wrong, you'll be taken
care of.

Follow the above tips and you'll find a fantastic deal on
your next single cup coffee maker purchase. Great deals not
only exist in stores but, online as well. Search around and
reviews these tips before you make your final purchase.
When this type of system costs $99 or more you'll want to
make sure it's top notch and still a good bargain.
Ignoring these tips can only lead to your heart being
broken by that seemingly perfect single cup coffee maker.

----------------------------------------------------
Michael Brown
Check out these hot resources for buying coffee makers
online. Even check out the site full of free coffee makers
and more.
http://free-coffee-maker.org
http://free-coffee-maker.org/single-cup-coffee-makers.html

Party Appetizers. Easy Make Ahead Treats Your Friends Will Remember!

Party Appetizers. Easy Make Ahead Treats Your Friends Will Remember!
The weather is changing. Finally, the outdoor season is in
sight and if you're like me, there will be all sorts of
parties to attend. The pool is calling, kids will soon be
out of school and I'm looking great in my new swim trucks!
Well, not really, but I do have some new swim trunks.

But who has time to make an appetizer? Work, kids,
traffic... and you're not stopping at the deli for some of
that cardboard-tasting stuff-right? No siree! The key to
delicious food is its uniqueness. Who wants the everyday? I
don't know about you, but how many types of artichoke dip
are out there? And hummus?

How about something light and easy, but filled with flavor?
Something healthy? With these two products, you'll be the
hit at your next gathering. Check it out.

3 (Roma) tomatoes

2 stalks celery

2 green onions

1/4 bunch cilantro

1/2 peeled cucumber

1/2 yellow bell pepper

1/2 red bell pepper

1 shaved carrot

1/2 bottle Coyote Trail Garlic Chile Marinade

Chop all ingredients salsa style. Pour Coyote Trail Garlic
Chile Marinade and mix well. Refrigerate and serve as side
salad or with pita chips.

This is the best Hot afternoon, Summer-evening dish that
you could ever bring to a friend's home. It's Low Carb all
the way! It's loaded with unique flavor, healthy and it's
easy.

Ready to discover Wake Up Chile?

A little known fact about our Coyote Trail cooking sauces
is that they stand alone as delicious and nutritious food.
We have customers who literally spoon green chile from the
bottle to their mouth.

In a recent testimonial one mom told us how her daughter
spread our green sauce over toast! Now, that's what I call
good eating.

So, how will all of this make you a total favorite at your
next party? Here's how - Before the party, pour a 16 oz.
bottle of Coyote Trail Green Chile Sauce into a
microwavable bowl.

Make it a nice one because this will be what your friends
will see once you arrive. Take a handful of shredded
cheddar cheese and add to the top of the Green Sauce. Add
some finely chopped green onions or chives. Cover with
plastic wrap and refrigerate until you are ready to leave.

Once you arrive at the party, microwave the bowl for about
45 seconds with the plastic wrap on. remove and serve with
chips.

Now, this is a con queso your friends will be talking about
for months!

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company,
creators of Gourmet cooking sauces.
http://www.coyotechile.com

The Huge Myth about Vegetarian Foods

The Huge Myth about Vegetarian Foods
There seems to be a misunderstanding in the world of
vegetarian foods, most people have a stigma about these
types of foods. Unfortunately this stigma is without merit
these days, the days of reality TV and all. Today is a new
day a new era and people are doing absolutely amazing
things with vegetarian foods today, and the food is mouth
watering delicious. The stigma or false belief is...

1. Vegetarian foods have little or no taste.

2. The food looks dry and visually unappealing.

3. The food does not look fresh.

4. No taste/no appeal/looks dry = do not want to eat it.

What adds to the stigma is that most of us grew up around
fast foods and loving burgers and pepperoni pizza. To put
it plain and simple, meat is hard to get away from; this is
partly because its so tasty and because its everywhere and
most people do not want to eat salads; especially as a full
dinner course meal.

In life lots of people want to have and maintain a healthy
diet but believe the reason it is so hard to stick to
maintaining a healthy vegetarian diet is because most
people simply do not crave vegetarian food ' probably
because most people do not want to eat what they think is
dull food, tasteless salads for the rest of their lives.

This day in time things have changed drastically, there are
several great tasty dishes in the vegetarian menu. By
coating your vegetables with a peanut oil will get rid of
that dry unappealing not fresh look. Some of the tastiest
vegetarian dishes today are...

1. Fluffy peach pancakes

2. Different types of breakfast smoothies

3. Several delicious types of crepes

4. Mouth watering spring rolls

Always remember you have one life and one body and one mind
so why not take care of your body and adapt a healthy life
style. In doing so you will find your mind is less
stressed and you feel more comfortable and relaxed and in
due time you will also look healthier. There are hundreds
of reasons why a vegetarian diet is going to make you a
healthier person and hundreds of reasons why meat is bad
for you I am sure you probably already know all these
reasons and know why becoming a vegetarian or just adding a
few healthy dishes to your diet would be good for you. Eat
well now and you can be well on your way to becoming a more
healthy person. Each and every one of us must decide for
themselves what it is they want to eat and how you want to
live your life. I am just sharing with you the 100% truth
from which you can make an intelligent decision; one that
will suit you and your life style; as every one knows when
it is all said and done you must live and do what you think
is right for you and I wish you all the best in your new
vegetarian life style.

----------------------------------------------------
Fred Huyghue Jr is dedicated to preparing the most
delicious vegetarian recipes and shows you exactly how you
can easily prepare them in your own kitchen. To see some
great vegetarian recipes go to
=>
http://www.bigleagueplayersclub.com/3clicks/published/21741/
334598/index.htm

A 30 Minute Chicken Recipe Your Family Will Request Every Week!

A 30 Minute Chicken Recipe Your Family Will Request Every Week!
At the recent Fiery Foods and Barbecue show in Albuquerque,
we made enough Santa Fe Chicken to serve 5000 guests. If
this seems like a daunting task, well, you're right. When
other vendors were opening bags of chips to serve with
their salsa, we stuck to our philosophy that real food
demands real cooking. If we're going to be in the specialty
foods business, we'd better get cooking.

Where do hungry and busy families go between baseball and
school when they're hungry? Sadly, it's fast food that
permeates our lives. And soon, we're hooked on the fat
laden meals controlling our lives. At New Mexico Chile
Company, we strive to make quality cooking sauces that
people, just like you, can use in an everyday meal. We
bring the gourmet to meals and all you have to do is to
bring the chicken to this dish!

This past month, three hundred pounds of chicken, thirty
onions and fifteen bunches of cilantro went toward feeding
our customers, but the results were impressive.

Many happy customers walked away with our green sauce and a
new recipe. There's something magical that occurs when
chicken meets green chile and cheese. The flavors blend,
becoming one. The fierceness of green chile gives way to a
more pronounced statement of flavor, allowing the protein
to come forward. Each year we get hundreds of requests for
the recipe. Some claim their kids have become addicted to
the flavors and we figure it's a good thing. In the fast
paced world of soccer, baseball and scouts, we're happy to
manufacture and promote quality food products.

Like with all of our recipes, this gourmet meal can be
accomplished in thirty minutes.

Santa Fe Chicken-serves 4

2 lbs. boneless chicken breasts or tenders cubed

1 cup chopped onion

2 cloves chopped garlic

3 tbsp canola oil

6 oz black sliced olives

4 oz shredded cheddar cheese

10 sprigs chopped cilantro or parsley (no stems)

16 oz. Coyote Trail Green Chile Sauce

In a large frying pan,add canola and saute chicken and
onion over med heat Brown chicken well, (you can also grill
the chicken and return it to the baking dish after) add
garlic, drain (this is important or you'll make gravy) and
transfer to a shallow baking dish.

Add Coyote Trail Green Chile Sauce and mix well. Top with
cheese, olives, cilantro or parsley Bake @ 350 for fifteen
minutes until chicken bubbles then remove and serve with
beans, rice, tortillas and a salad.

Creme Fresh or sour cream is sometimes added as a topping.
Ole!

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company,
creators of Gourmet cooking sauces.
http://www.coyotechile.com

Red or Green. It's a Question That Haunts Chile Lovers Everywhere!

Red or Green. It's a Question That Haunts Chile Lovers Everywhere!
With quick advances in the information age, we're inundated
with questions. Will interest rates stay low? Can Obama
beat Hilary? How did UCLA lose to Memphis? Will Brett Farve
stay retired? I'm getting exhausted with all the questions,
but one that always piques my interest is the official
state question in New Mexico-- Red or Green?

Locals have been plagued with making this decision for
years, and recognizing it as an official problem, New
Mexico made it official in 1996. Go into any restaurant and
you'll eventually be asked this very important question.
But how do you answer? Don't be afraid. With a little
insight, you'll answer your waitress with thoughtful
intelligence. In fact, if you're not wearing
flip-flops--the official California shoe--you might even be
taken for a local!

I was faced with this dilemma recently and remembered that
New Mexicans are extremely passionate about this subject.
Of course, we're talking chile here. What is the answer?
Well, it all depends on the season. As I've stated, I know
there are other problems we need to consider. We have to
elect a president after all. Still, the question lingers in
my mind--red or green?

I'd ordered Blue Corn Enchiladas at Garcia's Kitchen near
downtown Albuquerque. Andy Garcia has excellent food and a
number of locations throughout the state and in every one
you'll be asked the same question. What'll it be? Red or
Green? As I've stated, it all depends. What month are we in?

If it's September, the new crop of green chile is being
roasted, so getting a fresh batch would be a good bet.
During the late summer-early fall months, it's hard to walk
down the streets of Albuquerque and not be captivated by
the scent of roasting chile lingering in the air. Nearly
every other street corner is set up with a roaster. Behind
them you'll find mounds of gunny sacks filled with green
chile.

In the Spring and early summer months, the green chilies
have long since turned to red and the process of extracting
the seeds and crushing the chile into powder has been
completed. By this time of the year, the green chile has
been frozen. It's March and for some reason the red stirs
my interest. Which is hotter? Besides inquiring about the
date, that would be the question I'd ask. On a plate of
enchiladas, could I envision a smothering of red chile?
Earthy, thick and rich with enough heat to ignite my
senses? Green also sounds good and I can see the chunks of
green chile decorating blue corn tortillas. It melts white
cheese quite well. The waitress is patient with me. After
all, this is serious business.

When my company decided to create a salsa, I didn't want
another average salsa. If we were going to create a salsa,
it had to be different otherwise, competing in a world of
average Salsas wasn't enticing to me at all. Most were
bland configurations of jalapeno chiles and tomatoes. Of
course we would use New Mexico chilies in ours, but when I
suggested we use both red and green, my staff started the
rain dance. Red and Green? Who would have thought?

Again, I considered the chile. Red was hotter that day and
according to the waitress, the green was a little wimpy.
Still, I could envision the blending of each across my
plate. The choice was obvious and like I always do, I gave
the only answer I was capable of. Oh sure, I thought about
it, but I always say the same thing. "Christmas, please."

As she scribbled on her pad, I wondered if people would
purchase a Christmas Salsa in March.

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company,
creators of Award Winning gourmet sauces under the label
Coyote Trail
http://www.coyotechile.com

Choosing the Right Espresso Machine for your Establishment

Choosing the Right Espresso Machine for your Establishment
This article is aimed at commercial caterers to help them
decide which type of espresso machine to go for.

A properly commissioned and maintained traditional
commercial espresso machine will be an asset to any
catering establishment and keep customers contented and
coming back for more.

One of the most convenient ways of supplying this
insatiable demand is with a traditional espresso machine.

Unlike bean to cup machines, the use of a commercial
espresso machine in the making of espresso-based drinks is
a more elaborate, time consuming and skilled process. This
however adds to the charm and uniqueness of the drink as
the customer can usually see each stage of the process and
the care taken to produce it.

Watching a skilful and experienced barista operate an
espresso machine can be entertaining as they go through the
process of making the final delicious beverage.

There are basically two main things to consider when buying
an espresso machine; how many group heads and whether to go
for semi-automatic or automatic.

Most models come in 2, 3 or 4 group head varieties
(occasionally just 1) with a corresponding increase in
price. As each group head is capable of producing two
drinks at a time (by using a double spout filter basket)
machines are capable of producing 4,6 & 8 drinks
correspondingly at the same time. This enables different
operators (baristas) to use the machine at the same time
and with training several operators could keep an almost
continual supply of coffee flowing at busy periods although
this is a very labour intensive process.

Generally the busier you expect to be at peak periods then
the more group heads you should consider on the model of
machine. Bear in mind though that if you only have one
operator then they are unlikely to be able to operate more
than two groups at a time.

Semi-automatic machines require more operator attention as
they will need to press the button to start the brew cycle,
monitor its progress and press the same button again to
stop. Obviously a longer drink (more water) takes longer
than a standard espresso and the operator will need to
monitor and react according.

Automatic espresso machines have buttons calibrated to
pre-set drink brewing times enabling the operator to simply
press the button once and the brew cycle is taken care of.
Buttons are easily programmed in advance for different cup
sizes and drink lengths for extra convenience and
flexibility. Obviously the barista still has to pre-load
and tamp the basket in the usual manner before executing
the brew cycle.

Depending on the number of group heads most machines come
with a suitable number of steam wands for frothing milk and
perhaps a hot water arms for dispensing hot water for
making tea.

Since a high percentage of drinks served will likely
contain frothed milk it will be a good investment of your
time to master the technique of frothing milk. It takes
practice and some skill, but once learned it will enable
you to produce fantastic looking and tasting drinks and
allows you to train others.

It is possible to buy third party semi-automatic milk
frothers that attach to the steam arm of the espresso
machine to facilitate easier frothing but we feel that
these should be avoided (though many might disagree).
Add-on milk frothers can be clumsy and not function to a
consistent basis as well taking some of the charm and
sophistication out of the coffee producing process.

Whilst a traditional espresso machine looks fabulous and
attracts attention, the sight of a plastic milk frother
attached to the machine can have be detrimental!

Traditional espresso machines are big business. There are
now a large number of manufacturers of such machines and
the number is growing all the time.

It is best to choose a manufacture that they have been
producing espresso machines for a number of years and are
familiar with the industry.

Only consider plumbed models as some single group machines
are available with an integral water tank but these can
cause problems with 'stale' water.
Make sure the machine is made of high quality metal and not
hardened plastic. Smaller, cheaper machines are available
but should really be restricted to the domestic kitchen and
never used in a commercial environment. You may make great
savings initially but unless you are only serving a few
cups a day you will very likely wish you had bought a more
durable model in quick time.

To operate a commercial espresso machine will require
training. Most reputable supply companies will provide
onsite training to all relevant staff when the machine is
installed and commissioned.

Staff should practice many times producing different
speciality coffees before 'going live' with real customers.
Particular attention should be paid to the tamper and milk
frothing techniques.

Even the best and most reliable espresso machine will break
down from time to time. Despite careful maintenance an
espresso machine could still malfunction at least once a
year to the extent that that an engineer is required.

Service companies will confirm that the majority of their
call outs requiring engineers are a direct result of user
error and inadequate cleaning practices. Problems can arise
from bean contamination resulting in grinding errors,
failing to empty the used grounds tray regularly and
inadequate cleaning of the apparatus.

Most new espresso machines are sold with a 12 months parts
and labour service included in the price. However this type
of agreement only covers genuine machine faults, and NOT
faults caused by user error or improper cleaning practices.
Such engineer call outs are chargeable even if they fall
within the 12 months guarantee period!

Boiler inspections ' All commercial espresso machines are
required to have annual boiler inspections. This is due to
the high pressures involved and is a health and safety
issue. This is required under UK law.

It is recommended that a calcium treatment unit is
installed close to the machine to eliminate limescale
build-up. For the average use medium volume machine a 18-23
litre calcium treatment unit is recommended that will last
for approximately 6000 cups.

A quality traditional espresso machine can be a real asset
to any catering establishment. It offers a personal,
time-honoured and successful way of producing high profit
speciality coffee drinks.

Don't forget to pay particular attention to the servicing
costs and water treatment systems.
However a reliable and well-maintained espresso machine
should give many years of profitable service and provide
excellent quality delicious drinks for your customers.

----------------------------------------------------
For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk

The Thujone Concentration of Vintage Absinthe - Some Definitive Answers.

The Thujone Concentration of Vintage Absinthe - Some Definitive Answers.
Absinthe is a strongly alcoholic aperitif made from alcohol
and distilled herbs or herbal extracts, chief amongst them
grand wormwood (Artemisia absinthium) and green anise, but
also almost always including four other herbs: petite
wormwood (Artemisia pontica), fennel, hyssop, and melissa
(lemon balm).

The most popular misconception about absinthe is that it is
an illicit drug, or at least similar to a drug in effect.
This is not true. The hysteria surrounding absinthe in the
early 20th century fueled the misconception that absinthe
was a powerful intoxicant, caused hallucinations that drove
men mad, threw them into epileptic fits, and made van Gogh
slice off his ear.

The truth however, is both more interesting and less
sensational. The story centers around a substance called
thujone, which is a natural constituent of wormwood, and
regarded as its 'active' ingredient. Thujone was said to be
hallucinogenic and/or harmful, causing the distinct
syndrome 'absinthism'; this is why there's been a de facto
ban on absinthe all these years.

Scientists from the USA, the UK and Germany have now
uncovered the truth about thujone in absinthe by, for the
very first time, analyzing the actual thujone content of a
representative sampling of original vintage absinthes.
Their study has recently appeared in the American Chemical
Society's peer-reviewed Journal of Agricultural and Food
Chemistry but is already available on the internet. The
full text can be accessed for free at:
http://www.thujone.info/thujone-absinthe-39.html

Perhaps surprisingly, samples of absinthe made in France
and Switzerland before the ban survive today. Rare,
still-sealed bottles of the famous elixir emerge from the
dust of history from time to time. In an extensive
international effort, more than a dozen samples of
authentic vintage pre-ban absinthes were collected, from
bottles found in France, Switzerland, Spain, Italy, the
Netherlands, and the USA. Only bottles meeting very strict
authenticity standards were used (e.g. intact wax seals,
original corks and labels).

In total, thirteen pre-ban absinthes, including many of the
largest and most popular brands, were analyzed for thujone
as well as for further parameters that have been
hypothesized as contributing to the toxicity of pre-ban
absinthe, including naturally occurring herbal essences
(e.g. pinocamphone, fenchone), methanol, higher alcohols,
copper, and antimony.

The results of the analysis show conclusively that the
thujone concentration of pre-ban absinthe has been grossly
overestimated in the past. Papers published in the 1980's
and 1990's postulated thujone concentrations as high as 260
mg/L, on the basis of purely theoretical calculations, not
actual analysis. It's already well known that modern
absinthes made according to historical recipes don't have
anything like these levels of thujone ' now, this new study
has shown that the original absinthes of the Belle
Époque also had only very moderate levels of thujone.
The total thujone content of the 13 pre-ban samples was
found to range between 0.5 and 48.3 mg/L. Contrary to
ill-informed speculation, the average thujone content of
25.4 ± 20.3 mg/L fell within the modern EU limit of 35
mg/L.

All other constituents were also toxicologically
inconspicuous. Nothing besides ethanol was found in the
absinthes able to explain the so-called syndrome
'absinthism'. In other words, the entire historical
demonization of absinthe is based on a false premise ' that
it is a thujone-rich drink. It isn't.

It is now increasingly clear in fact that well-made
absinthes following authentic traditional recipes seldom
have thujone levels much in excess of the EU limit. It
seems that irrespective of the quantity of wormwood used,
relatively little thujone makes it through the distilling
process into the final distillate. The importance of this
finding can't be overstated. Many herbs, including those
commonly used in cooking, contain substances that if
consumed in enormous quantities are potentially harmful.
But common sense tells us that they are safe to use,
because in practice these substances are only present in
miniscule amounts. Likewise with absinthe ' yes it contains
thujone, yes thujone is potentially harmful, but the
quantity of thujone actually in a bottle of absinthe is
extremely small.

----------------------------------------------------
David Nathan-Maister is the MD of Oxygenee Ltd, a UK-based
company operating in the field of absinthe, and rare and
ancient spirits. A former winemaker, his involvement with
absinthe dates back more than a decade. He's the proprietor
of the acclaimed Virtual Absinthe Museum at
http://www.oxygenee.com , the most comprehensive online
resource for the history and lore of absinthe, which
showcases his own remarkable collection of absinthiana.

Pancake Mix Gift for Diabetics

Pancake Mix Gift for Diabetics
Looking for a unique food gift for a diabetic? Check out
this idea. It is great for holiday gifts, birthday gifts,
housewarmings, hostess gifts, etc. Enhance for the
occasion by the type of jar, basket, ribbon, etc you
choose. Trust me, your diabetic friend will be surprised
and thrilled by your thoughtfulness.

VANILLA BEAN PANCAKE GIFT SET

Combine the following items and put in a special jar or
zip-lock type bag:

2 cups all-purpose flour

1/4 cup Splenda

1 tbsp baking powder

1/2 tsp salt

If using a jar, cut a round piece of parchment paper or a
round piece of pretty fabric and put over the jar seal
before adding ring. Tie a pretty ribbon around the ring.
Attach a vanilla bean to the bow. If using a zip bag,
place vanilla bean inside the top of the bag before zipping.

Attach the following recipe on a cute recipe card or note
card:

To make pancakes, place the dry ingredients from the jar
(or bag) into a large mixing bowl. Make a well in the
center of the ingredients. Split vanilla bean and scrape
seeds into a small mixing bowl. Whisk in 2 cups milk, 2
tablespoons canola oil and 1 large egg, lightly beaten,
just until blended.

Lightly grease a griddle and heat. When griddle is hot,
pour batter onto griddle using 1/4 cup of batter for each
pancake. Cook until tops are bubbly. Turn pancakes and
cook until done.

Yield: 12 pancakes

To make your gift even more special, add a small bottle of
sugar-free syrup and/or a pancake mold.

Variation #1: Add 1/4 cup chopped walnuts to the mixture
in the bag or jar for Walnut-Vanilla Bean Pancake Mix Gift
Set. Walnuts are a healthy addition to the pancakes. (If
you do not like walnuts, use pecans. However, walnuts are
healthier overall than pecans.)

Variation #2: Add 1/3 cup dried blueberries to the mixture
in the bag or jar for Blueberry-Vanilla Bean Pancake Mix
Gift Set. Blueberries are one of nature's healthiest foods
and are therefore an excellent addition to pancakes.

Variation #3: Add two tablespoons of orange juice to the
batter and lessen the milk by two tablespoons for
Orange-Vanilla Bean Pancake Gift Set.

Note: This does not have to be given as a gift. It is a
good pancake recipe to use when you have overnight guests
with diabetics among them. Use variations to suit your
guests tastes. Serve with bacon or sausage to add protein
to your meal.

----------------------------------------------------
For more delicious and easy diabetic recipes, go to
http://www.diabeticenjoyingfood.squarespace.com

Do Your Taste Buds Need a New Attitude?

Do Your Taste Buds Need a New Attitude?
I'd visited New Mexico three times before I finally tasted
Carne Adovada. It must have had something to do with taste
bud maturity, because in those days, I went for the green
chile all the way. After I'd finally experienced this
amazing dish, I nearly cried with joy. Large pieces of
tender pork, succulent and cooked all day in sauce of deep,
rich red chile. Immediately, I was transformed back to my
grandmother's kitchen where a pot of red chile simmered on
the burner all day. It's scent filled the entire house and
the anticipation of dinner is still in my mind.

What had I missed all these years while traveling in New
Mexico?

The first thing I had to do was figure out how to pronounce
this mysterious dish (the letter D is pronounced TH). And
what exactly did this strange word mean? I grew up in
California where that dish was called Chile Con Carne and
it was made with beef. Adovada was similar, but had a very
different flavor. I learned the word Adovada or Abobada
means to marinate. New Mexican's marinate the pork
overnight before cooking. For me, this is way too much work
and I had to figure out how to make a sauce we could bottle
and get people eating fast. We did, but my New Mexican
friends laugh at this because fast is not a word tied to
the kitchen or to cooking.

Still, we've come up with a winner. You can try ours or if
you insist on the Old World style, here is a recipe adapted
from one of my friends, Toni Salas.

1/4 cup canola oil (4 lbs. Pork butt, cut in 1-2 inch
pieces (Not loin))

1 cup. Chopped brown onion

4 tsp. chopped garlic

2 cups. Low salt beef broth

2 cups Low salt chicken broth

2 tsp. ground coriander seed (Not fresh cilantro)

2 tsp. ground oregano

1 cup New Mexico ground red chile

5 tsp. chile caribe

(2 tsp vinegar)

salt to taste

In a dutch oven, add canola and brown pork. Remove to cool
Add onion, brown until caramelized.

Add remaining ingredients and cook for twenty minutes. Pour
ingredients (except pork) into blender and puree.

When puree has reached room temperature, add pork to glass
baking dish and pour mixture over top.

Cover tightly and refrigerate overnight.

The following day, remove cover and bake at 350 for three
hours.

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company,
makers of award winning cooking sauces under the label
Coyote Trail
http://www.coyotechile.com

School Night Enchiladas-with The Best Enchilada Sauce!

School Night Enchiladas-with The Best Enchilada Sauce!
School Night enchiladas wasn't the creative endeavor most
people think. Rather, this recipe is a father's desperate
attempt to juggle work, family and quality food. In the
middle of the week, when the final straw may be to cook a
meal, I had to come up with something. Yes, it had to be
good, but it also had to be quick.

You should know that New Mexican cuisine is more than
recipes and aromatic flavors filling the kitchen. Meal time
isn't simply about the food, but infuses the lifestyle.
It's the unhurried gathering of family and if they knew I
was promoting hastily prepared enchiladas, I might very
well be banned from future seating at their table.

As a young man, enchiladas were a celebratory meal. Served
for graduations, birthdays, my grandmother would
painstakingly start the red chile early in the morning.
Nobody was allowed into her kitchen until she was ready for
us. She'd chop onions, press garlic and fry tortillas
until, finally, stage one was complete. Calling in the
troops, we'd form an assembly line to dip tortillas in red
chile. My sister would carefully fill each with ground
beef, onions and cheese and I would roll and place them
strategically in a pan.

In New Mexico, enchiladas are prepared flat, in layers and
smothered with chile. Tradition calls for a fried egg
served on top, so you can see why my elders won't be
entirely thrilled with my desperate creation. Still, I have
the trump card that wasn't available to them.

I'm told by my customers that I make the best enchilada
sauce on the planet and only this is going to save me from
the kitchen gallows. Like with all of our recipes, this
will take you thirty minutes or less.

School Night Enchiladas-serves 4

1/2 brown chopped onion

1 chopped Roma tomato

5 tsp canola oil

3 cloves chopped garlic

3 chopped green onions

1/2 bunch cilantro divided

1 doz corn tortillas (prefer stale)

16 oz Coyote Trail Enchilada Sauce

2 cups shredded cheddar cheese

4 oz sliced black olives Creme Fresh (sour cream) dollop

In a large frying pan, saute onion in Canola oil. Cut
tortillas into small triangles and add to saute. Add more
oil if necessary to lightly coat chips.

Cook 8-10 minutes over med. heat. Add garlic and 1/2
cilantro. Use spatula to carefully turn mixture without
breaking up chips.

Add enchilada sauce and coat chips evenly. Turn heat low.

Add cheese and mix. To complete, add olives, tomatoes.
green onion and cilantro. Turn heat off and let rest for 10
minutes.

Garnish with creme Fresh and serve.

Note-to serve New Mexico style, add a fried egg and place
on top of ea serving.

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company
http://www.coyotechile.com

Combining Diet And Moisturizer Can Help You Look Younger

Combining Diet And Moisturizer Can Help You Look Younger
You are what you eat, goes the old saying. You are also
what you drink and what you breathe. In the battle against
aging skin, it's vitally important to pay attention to what
goes into your body. Toxins, dehydration and pollutants
are all factors that play a part in making your skin look
older.

In addition to modifying your habits, using a good
anti-aging, anti-wrinkle product can help.

Free radicals contribute to the signs of aging on the skin.
These are tiny unstable molecules that arise naturally and
that kill healthy cells. They cause wrinkles and lack of
elasticity in the skin. The production of these small but
nasty molecules is accelerated by environmental factors
such as pollution, chemicals, and exposure to cigarette
smoke.

The best way to battle the effects of free radicals is to
eat a diet rich in antioxidants. These are found in a
variety of fresh fruits and vegetables. Anti-oxidants are
also key ingredients in anti-aging products. Look for a
skin care product that boasts an unusually high percentage
of antioxidants.

Good nutrition is tremendously important in the quest for
younger-looking skin. A diet rich in fruits and vegetables
and low in chemical additives leads to greater overall
health, which is reflected in the skin. If your diet is
inadequate, the addition of supplements and vitamins will
help to keep your skin healthy, making it appear younger.

Avoiding pollutants such as cigarette smoke is vitally
important to skin. Toxins in smoke and pollution age the
skin, producing fine lines and a blotchy complexion.

For years, healthcare professionals have been encouraging
us all to drink enough water. Eight 8-ounce glasses, or
three to four pints, is considered an adequate amount for
the average adult. It is especially important to replace
fluids if you are drinking caffeinated or alcoholic
beverages, both of which are dehydrating.

How does your water intake affect your skin? First, it
cleanses. Water removes toxins from our bodies. Next, it
hydrates. Moisturized skin has fewer fine lines and is
firmer. Your cells are made mostly of water, and need it to
stay plump and healthy.

Using a high-quality moisturizer is another necessary step
in keeping your skin hydrated. Skin that is exposed to sun
and other elements is depleted and dehydrated. A good cream
locks in moisture, aiding in the disappearance of fine
lines and sagging.

So when you eat right and take steps to feed your skin the
right nutrients you can slow the effects of aging both
inside and out.

----------------------------------------------------
The only skin cream with a higher than average anti-oxident
is found here: http://www.LifeCellHealth.com

How to Brew the Perfect Cup of Coffee

How to Brew the Perfect Cup of Coffee
Every coffee "aficionado" is on a quest to brew the perfect
cup of that hot beverage. They scour the stores for
different beans, experiment with various roasts and try an
assortment of different methods of brewing . . . with a
view to achieve the perfect cup. Well, you can stop looking
now, because you have found exactly what you need to know
to make a delightful cup of coffee.

To begin with, wash out all your coffee making equipment
thoroughly. This includes the grinder and the coffee maker,
from top to bottom. Residue from previous cups of coffee
can turn stale and subtly change the flavor of your next
brew. If you clean the equipment after every use, you will
avoid this problem and will have made the first step
towards brewing your perfect cup of coffee.

Next, you will need the freshest coffee beans possible,
from a top quality supplier. That does NOT include your
supermarket! There are plenty of coffee suppliers that
offer very fresh and excellent quality beans, ask around
for recommendations. It is also important that you don't
buy too many beans at a time. While you may get a discount
for buying in bulk, the beans will be too old by the time
you get around to using them, so stick to small quantities
that you can use up within a month or less.

Another very important factor in how your coffee tastes is
the water used. Tap water that has a taste of any sort,
will pass that on to your beverage. To get the best
results, use distilled water. This will also prevent the
buildup of minerals in your coffee maker. If you do choose
to use tap water, let it run for a few minutes to clear out
any impurities that might be stored in the pipes. You
should also start with very cold water, if possible.

If you want that perfect cup then grinding your own beans
is really the only way to go. The oils that are released
when a coffee bean is ground are very volatile and tend to
dissipate very quickly. For this reason, it's best to grind
the beans right before they are used. There are plenty of
small, inexpensive grinders that can be used to make your
daily cup of coffee ' or you can purchase a combination
coffee grinder/maker where the beans are ground "in situ"
and deposited directly into the container underneath, and
then the coffee-maker takes over.

Stirring the pot of coffee before serving is also a must,
to evenly spread the minute particles of coffee throughout
the entire brew, providing the perfect cup with each pour.
Many people will tell you that the majority of coffee
lovers are actually drinking watered down coffee, as well.
The correct ratio of coffee to water is 2 tablespoons of
beans per cup of water.

By following the above steps, you will have accomplished
the "piece de resistance" of the coffee world -- a cup of
coffee that is just right, perfect in flavor, in texture
and in color.

----------------------------------------------------
Author Brian Hill runs his own internet coffee store and
has long been a "gourmand" coffee drinker. You can visit
his virtual store online at:
http://infosource.biz/coffeestore/
Feel free to distribute this article in any form as long as
you include this resource box.

Single Cup Coffee Makers Rule!

Single Cup Coffee Makers Rule!
One of the best options for families on the go, are single
cup coffee makers. These types of coffee brewing systems
allow a person to place a travel mug on the base of the
unit and brew a single cup at a time. If you're in the type
of family that is always scrambling for time, this may be
your best options.

You may be asking yourself "What are the benefits of a
coffee maker that only makes one cup of coffee at a time?"
Well, strongly think about this, you're in a busy
household filled with coffee drinkers and everyone likes a
different type of coffee. Within 8 minutes you can brew up
to 3 different types of coffee with ease. Imagine what
you'd have to do if 3 people wanted different types of
coffee with a regular coffee pot? You'd have to brew a new
pot of coffee for each person, which could get expensive
and time consuming. Alternatively, you could buy 3
different coffee pots and brew them all separately. More
problems would arise from that even though it would save
you more time, and you may simply lack the counter space
for 3 coffee makers.

However, single cup coffee makers have even more benefits.
Most good ones have a water tank reservoir that stores
48-60 oz. of water. This is extremely helpful because it
will save you even more time. You simply fill the reservoir
tank with water and then brew as many cups as needed until
it's time to refill it again. When it comes to fine coffee
brewing it just doesn't get any easier than that.

If you live alone single cup coffee makers are perfect.
It's as easy as waking up in the morning and hitting a
button while you run out the door, travel mug in hand.
Executives with very little time will find this extremely
useful. Imagine a cold morning and you're in your bath
robe, and you don't feel like scooping out ground coffee
into a filter, filling the tank with water and then waiting
for it to brew. Now imagine that you walk out on that same
cold morning and click a button. Within just a few minutes
you have the perfect roasted cup of coffee, every time.

I am not a big fan of every piece of new technology but
this one; I am. Why? Because it's very easy to use and
extremely helpful to daily life. Plus, for the price of
what a normal coffee pot like this cost, it's worth it.
Most of this kind of coffee makers stay below the $149 mark
and that's not bad at all.

----------------------------------------------------
Michael Brown
http://free-coffeee-maker.org
http://free-coffee-maker.org/single-cup-coffee-makers.html

How To Make the Best & Easiest Piecrust Ever! Even a 4-year old Can Do It!

How To Make the Best & Easiest Piecrust Ever! Even a 4-year old Can Do It!
Don't let a piecrust intimidate you anymore! Seriously,
this recipe is so easy and foolproof that my 4-year old son
can make it, and it comes out perfect every time!

So, if you think you'll never make an amazing, delicious
piecrust that will be the envy of all your friends, think
again!

Believe me, I feel your pain...I've tried so many different
piecrust recipes in the past and could never get one to
come out right. It's very frustrating!

Then I discovered the BEST and EASIEST piecrust ever! And
now I'm going to share it with you, but only if you promise
to send me a slice of your next awesome pie! (just
kidding...go ahead, eat the whole thing...you deserve it)

This piecrust is so incredible that every time someone
tastes it, they ask me to show them how to make it!

I have actually taught a lot of people just how fun and
easy this piecrust is to make...and even more fun to eat!
Now it's your turn!

I know you've been waiting a long time for someone to step
up and say "ENOUGH! WILL SOMEBODY PLEASE SHOW ME HOW TO
MAKE A PERFECT PIE CRUST THAT TASTES AWESOME SO I CAN STOP
WASTING TIME WITH ONES THAT I HAVE TO THROW AWAY! (BTW: all
caps means you're yelling, that's ok, I've yelled that same
thing many times)

Have no fear! I'm about to answer your prayers. Don't
worry...you will never have to yell again. At least not
about making a perfect piecrust. 

You'll learn LITTLE KNOWN TRICKS & TIPS to making your
piecrust stand out above all the others...your pie will be
the first one gone at the next neighborhood party! And
isn't that the best compliment of all???

Don't you think you've waited long enough to make the best
pie ever?

Well, your wait is over...here is the recipe for you to
enjoy!

12 ½ ounces unbleached all-purpose flour = (2
¾ cups)
1 teaspoon salt
2 tablespoons sugar
½ cup vegetable shortening, cut into ½ inch
pieces and chilled (frozen is using a food processor)
6 ounces unsalted butter, cut into ½ inch pieces and
chilled
6-8 tablespoons cold water

By Hand: (this is the way I do it and it comes out perfect
every time!)
1. In a large mixing bowl, combine the flour, salt and
sugar. Work the shortening into the flour until the mixture
is crumbly. Add the butter and continue working until
combined.
2. Mixing the dough lightly, add the water, 1 tablespoon at
a time, until dough gathers together. Flatten into a disk,
wrap in plastic, and refrigerate for at least 1 hour.

By Food Processor:
1. In the bowl of a food processor, combine the flour, salt
and sugar. Pulse several times to mix. Add frozen
shortening and pulse about 8-10 times, until just combined.
Add frozen butter and pulse 8-10 times until the mixture is
crumbly.
2. While pulsing, add water 1 tablespoon at a time until a
little bit of dough begins to hold together when squeezed
in your hand.
3. Turn the dough out onto the counter, gather and squeeze
it together, flatten into a disk, wrap in plastic and
refrigerate for at least 1 hour.

Make It Ahead: Dough can be frozen for up to 1 month.

To Roll Out Dough: On a lightly floured surface, roll dough
out into a circle slightly larger than the pie pan you're
using. Roll pastry around the rolling pin and unroll into
the pan. With the knuckles of your fingers, gently ease the
pastry into the pan, allowing for shrinkage.

Trim the edge with a paring knife and decorate the rim of
the crust with the times of the fork, or you can make
little cutouts with a cookie cutter, and with a little
water, press them lightly around the rim of the pan.

To Prebake an (empty) Pie Shell: (also called blind baking):

Prick the bottom of the pastry lightly with a fork and line
it with parchment paper. Fill to the brim with pie weights.
(if you don't have pie weights, you can use rice, uncooked
of course ).

Bake in a preheated 375 oven for 20-30 minutes.
Remove from oven, take out weights (be careful, they will
be very hot) and parchment, and return to the oven for an
additional 5-10 minutes, until golden brown. Transfer to a
cooling rack. The piecrust will remain crisp for up to 1
day left uncovered on the rack.

TIPS & TRICKS:

1. The Secret to the perfect piecrust is COLD, COLD, COLD
butter, shortening & water!
2. Cut the butter in first, then the shortening. (leave the
shortening in the refrigerator until you're ready for it,
so it stays nice and cold)
3. Leave little bits of butter and shortening in the dough
for flakiness.
4. Use ice cold water...and start with about 6 tablespoons
and go from there.
5. If you have a kitchen scale, use it to measure the
flour. Believe it or not, you'll get a slightly different
measurement when you use a scale rather than measuring
cups. (I've done it both ways, and it still comes out
perfect every time...so you can decide which one to use)
6. When you roll out the dough, roll from the center out
and turn ¼ turn between rolls, and you'll make a
perfect circle! 7. This recipe will make a 2-crust pie (or
2 separate pies), so when you're working with ½ the
dough, leave the other ½ in the refrigerator so it
doesn't get too warm.

Good Luck & Happy Baking!

----------------------------------------------------
Marianne Houck has been baking since she was old enough to
turn on the oven by herself. She is a work-at-home mom to
her 4 1/2 year old son Jacob, and her 2 year old daughter
Jordan. She is an Internet Entrepreneur which allows her to
stay at home with her kids and still make a great income!
Check out how she does it at
http://www.UltimateFreedomTeam.com

Grow Organic Herbs On Your Window-Sill..Easily.

Grow Organic Herbs On Your Window-Sill..Easily.
We often categorize house plants in various ways, but when
it comes to which plants are most likely to survive in an
indoor environment, the light level plays a prominent role.
House plants are outdoor plants with nature taking care of
all their basic needs, like water, light and temperature.
Bringing plants indoors creates a beautiful natural green
to our indoor living space. Unfortunately, well-meaning
indoor gardeners don't have the right conditions for them
to survive and the plants just cannot make the transition.
Growing happy, healthy plants indoors requires knowing
which plants are capable of surviving in low light
conditions. Low-light types of house plants give the novice
indoor gardener a much better chance to succeed in growing
beautiful house-plants.

Most of us have particular plants in mind when we think
about the normal houseplants. Let's consider other plants
that can be grown indoors, especially organic herbs that
you can use to flavor your food. There really is nothing
that perks up a recipe more than the use of freshly picked,
herbs from your own garden. Too many of us begin using
dried herbs after the frost has killed off the fresh ones
in the garden, but there is no need to. Most herbs are
easy to grow indoors on a sunny window sill. For sure,
south facing is best but you can put them in almost any
window and find that they are able to adjust to most
situations.

Some herbs will definately grow better in the house than
others. Lavender, cilantro, sage, oregano, parsley, chives,
tarragon, basil and mint are smart choices if you plan to
start your indoor garden from seed. Since space will likely
be a limiting factor you need to be sure to consider what
you will be doing with the herbs you want to grow.

Think of the herb you will use most. That should apply
whether they will be grown indoors or outdoors in your
organic garden. Grow things that you would use all the time
in most of the dishes you like to prepare. Don't grow them
for the sake of growing them, although that is fun too. All
those new things you want to try.

Let's take an example, suppose you love basil, there are so
many types for you to try; purple leaf, Genovese, lemon
basil, sweet basil, spicy globe basil, ruffle leaf basil,
purple ruffle leaf basil, giant leaf basil and lots more.
Have you run out of windows yet?

Here are some herbs you may want to grow. Basil, Cilantro,
Lavender, Oregano, Sage, Tarragon, Chives and Parsley.
There are numerous others but these can get you started.
These can be seeded either indoors or out. Consider
planting outdoors and bringing the ones you like best
inside for the winter.

There are 2 major advantages to growing your own herbs.
First the herbs are fresh and usually impart a much gentler
flavor to your dishes, dried herbs usually get a much
stronger flavor. The second and most important, there isn't
any unknown chemicals on your herbs. The fresh or dried
herbs that can be purchased have also been grown in growing
conditions which we cannot verify. Organic gardening
is a must if we are to reduce the chemical pesticides we
are exposed to. Growing food plants organically outdoors or
indoors is our answer.

The Windowsill Garden is the ultimate choice in unique gift
ideas. Plant with Fragrant Herbs, Lavender, Thyme and
Oregano and with the so called kitchen herbs Sweet Basil,
Chives and Parsley.

----------------------------------------------------
Are you looking for recipes for plantcare items you can
make at home? Have you thought about growing your garden
organically, so you will have safe food for your family to
eat? Come visit us and get some ideas.
http://www.funhobbiesmadeeasy.com/gardening

Rice for Dessert

Rice for Dessert
Rice is not a traditional dessert dish in my home. But it's
hard to argue with a sweet, creamy, steaming bowl of good
rice pudding. Perhaps it is childhood memories of winter in
Minnesota that has me associating this dish with a
satisfied, comfortably full belly. The smell of sweet milk
and cinnamon and that unique texture of the rice on my
tongue brings back memories of a warm kitchen on a cold
Minnesota winter day, the wind howling outside while the
warm coziness of a sweet smelling kitchen kept us warm and
snug. Unless you have experienced the below zero
temperatures that is part of what winter in Minnesota
means, it's hard to truly appreciate the warm snugness of a
truly cozy kitchen. When winter howls cold and fierce
outside your door, I hope one of these recipes can keep you
warm and snug with the ones you love.

Creamy Rice Pudding
2 cups cooked rice
1/3 cup raisins
2 1/2 cups milk, divided
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, beaten

In a large saucepan, mix together the rice, raisins, salt
and 2 1/4 cups milk. Cook over medium heat for 25 to 30
minutes, stirring occasionally. Add the butter, sugar, eggs
and 1/4 cup milk to the pudding mixture. Heat for an
additional 2 to 3 minutes, stirring constantly, or until
the mixture thickens to pudding consistency. Remove from
heat and add in the vanilla extract. Put in serving dishes
and sprinkle the top with cinnamon. Serves 6.

Pineapple Rice Pudding
3 cups rice
3 cups milk
1/4 cup sugar
1 tablespoon butter
1 can (15 1/4 ounces) crushed pineapple
3 eggs, separated
1 teaspoon cinnamon
1/2 cup flaked coconut

In a large saucepan, mix together the rice, milk, sugar and
butter. Stirring occasionally, cook over medium heat for 25
minutes or until the mixture is thick. In a small bowl,
beat the egg yolks and add some of the rice mixture into
the yolks. Add the yolk mixture to the rice mixture and
cook for 2 minutes longer. Remove from heat and blend in
the pineapple and cinnamon. Let the mixture cool. Beat the
egg whites until they are stiff and then add them to the
rice mixture. Put the mixture into a greased 8- or 9-inch
square baking pan. Sprinkle the coconut on top of the
mixture and bake in a 325 degree oven for 25 minutes.
Serves 6 to 8.

----------------------------------------------------
A passion for baking and stories is part of everything Jill
Borash does on her website, http://www.YourBakingStory.com
. Come visit to read the baking recipes and stories, share
one of your own or get recipe scrapbooking supplies to
create your own story. Happy Baking!

Players With Money is HOT!

Grab "Players with Money", Alex Goad's new work of art:

GET IT HERE

Energy Drinks...Are They Bad For You?

Energy Drinks...Are They Bad For You?
There are over 70 million energy drinks served daily in the
U.S. Over 31% of U.S. teenagers say they drink energy
drinks. It's the #1 Drink of Choice among Teens worldwide.
The majority of energy drinks served today are filled with
caffeine filled with sugars filled with artificial
stimulants which trigger health problems and cause Energy
Drink "Jolt & Crash" What is the world saying? "Energy
Drink Market will grow 67% by 2010″ "Energy Drinks
were the #1 most profitable product from 2005 - 2007″
"Red Bull has grown 40% a year and is approaching a billion
a year in sales"

We are in a Crisis
An Energy
Crisis There is a growing problem around the world Every
day, millions subject their bodies to the Junk Drink
Tug-of-War Junk Drinks, while giving a boost, come with the
hidden danger of serious health issues Energy Drinks, as a
whole, are saturated with stimulants such as Caffeine and
Ephedrine which can elevate the heart-rate and
blood-pressure, deprive the consumer of sleep, and
dehydrate the body and not to mention the high cost NOW
There is an Enhanced Healthy Alternative Welcome to the
Revolution of Herbal Clean Energy.

If you want to stay healthy and have lots of energy, then
you better do something different than just drink energy
drinks! You must have a good night sleep, as well as eat
right and exercise regularly. Just do yourself and your
body a favor and start looking at lables on the foods and
drinks that you but in your body.

Do you like to have Energy Drink because it makes you feel
good? Then you need to look at the labels before you buy
them, make sure they don't have any Caffeine, these Energy
drink should have very low sugar, and no additives. It
would be great if all the energy drinks out there are 100%
natural, how about calories? If you are trying to lose
weight, then again you need to look at the labels on those
drinks to make sure it does not to your problems.

If you're not eating right and putting lots of junk food
into your body with all these empty calories, then you try
to loss wieght, but your body becomes accustomed to your
average daily caloric intake. When you begin decreasing
caloric intake, additional stress is placed on your body as
it attempts to adapt and become more efficient by
increasing your metabolic rate. The result? Fatigue,
irritability, and often times - headaches.

----------------------------------------------------
If you're interested in getting your hands on a 100%
natural Energy Drink, then you need to check out this web
site:
http://bhipsite.com

Start Cooking with Chiles

Start Cooking with Chiles
Ever thought of including cooking with chiles in your daily
routine? Or, ever thought of how much chiles help your
heart health? Or, ever realized that chiles are now
credited with curing cancer? They have long been
recognized for their healthy benefits, even by the ancients.

For example the ancient Chinese until Modern times in the
1940's, reserved chiles as a pharmaceutical in the heavily
populated portions of China. Evidently they considered
chiles too precious to waste on the well.

Recent research released in Great Britain at the Cancer
Research UK reflects that capsaicin, the unique substance
found only in chiles has been found to kill cancer cells.
Capsaicin is the substance that also produces the spicy,
hot tingly sensation on the tongue and pallette and is
uniquely produced by chiles.

There is more research and testing to be done, however it
is good enough for me just to know that chiles have even
more healthy properties than I already knew. Capsaicin
works on cancer cells by binding to the protein within the
cancer cell mitochondria and triggering aptosis or death
of the cancerous cells.

The major message is to include chiles of some sort in your
regular diet. Researchers in Asia have found that eating
chiles a majority of the time increases one's healthy life
span and vigor.

One of the easiest ways to eat chiles is to sprinkle them
on food instead of salt. When coupled with fresh squeezed
lime instead of black pepper, the flavors of foods are
really enhanced.

Additionally, adding chiles to the foods you are preparing
from appetizers to desserts increases their health
benefits. This includes all the food
groups—vegetables, meats, fruits and baked goods.

Just think how much fun you can have, adding chiles to your
food?

To give you a start for busy days, I am including a
favorite really quick maindish soup, Chicken Tortilla
Chowder from my latest book, "Real Women Eat Chiles".

Chicken Tortilla Chowder

The hearty, full flavor and creamy consistency of this
chicken soup tastes like work, but this dish is actually
fast and easy to make. Cutting the chicken breast is the
most time-consuming part of the recipe. This is a versatile
dish that you can vary in many ways. Instead of chicken
breasts, you could use leftover roast chicken or turkey,
firm-fleshed fish or shellfish with fish stock, roast beef,
or ground chuck with beef stock.

Cooking Time: 10-12 minutes Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low
sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breast, trimmed,cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes: Cilantro leaves Crushed red caribe
chiles Lime wedges

1. Place the chicken broth and water in a 3-quart saucepan
over medium heat. Add the tortillas and chicken. Cover,
reduce the heat to low and simmer, stirring, for 5 to 6
minutes.

2. Add the scallions and jalapenos with juice. Stir to
combine well. Simmer for approximately another 5 minutes.
Serve garnished with the reserved scallion and, if desired,
the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving: Calories 326, Protein 50g, Carbohydrates 14g,
Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg,
Sodium 338mg.

----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 18 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226

Guide to Growing Tomatoes in Containers

Guide to Growing Tomatoes in Containers
If you don't have the space or patience to do outside
gardening but would love to have home grown tomatoes,
here's some good news. You can raise tomatoes in
containers right in your own home. There's no digging in
the soil, or pulling weeds, no worries about the birds and
insects, unless you want to place your plants on your porch
or balconies during the sunny hours.

First you need to find the right size container for your
plants. If you want the little cherry tomatoes (which are
excellent in salads) then you can use the regular size
hanging baskets, but if you prefer the larger tomatoes
you'd do best to purchase five gallon buckets, because your
plants need plenty of room to grow, you don't want them to
be cramped. Next you need to go to a nursery and purchase
your tomato plants. You don't want to get too large of a
plant, you can buy a determinate tomato plant, that stops
growing after they reach a certain size, or indeterminate
that will continue to grow and produce larger tomato
plants. Two very popular indeterminate tomato plants are
Big Beef and Better Boy, which are also very resistant to
plant disease and will give you tomatoes for a longer
period of time.

Now you're ready to begin planting, make sure you put some
holes in the bottom of your container for proper drainage.
You don't want your plant to become overwhelmed with excess
water. Remove a few of the bottom leaves and place in the
container. Make sure you don't use a flimsy, light weight
container, because when your tomatoes are in bloom they may
be top heavy and could cause the plant to topple. Putting
some type of stakes in the container and tying the plant to
them will help to keep your tomato plants straight. Use
healthy potting soil with natural organic matter. Ask at
your neighborhood nursery for help in picking out the
proper soil and fertilizer for in home planting.

Plants need plenty of sunlight, at least 6 to 8 hours a
day. It's probably a good idea to pick up a grow light for
the days that are cloudy, because a lack of light can be
harmful to your plants. Be sure to water them daily,
forgetting to water them for a couple of days and then
starting to water them again, and then you once again
forgetting; this back and forth process can cause the death
of your plants. So please, be consistent with your care
for them.

----------------------------------------------------
Articles and resources on growing tomatoes
http://growing-tomatoes.net
Home Gardening
http://bettergardeners.com

I found Water in Atlanta

I found Water in Atlanta
In case you haven't heard, we're having a drought here in
Georgia. If you don't know what a drought is, I'll tell
you, it means we are getting little or no rain, which in
turn means no water for crops, yards, animals, or pure
drinking water for people. Up until a few weeks ago our
water supply at the Lake Lanier Resevoir was down to three
months use, and things were looking pretty dry. Fortunately
we have had some rain over the past few weeks, and things
are looking a little better. We have also had some severe
weather and if you go into Atlanta you can still see some
of the mess that was left when it was visited by a tornado
towards the beginning of March.

My husband and I have lived in the Atlanta area for over
twenty years, and almost half of them have been drought
years. As more and more people move into the Atlanta area
more homes have to be built, and that means more and more
water is being used, while supplies are diminishing due to
the many years of drought. Not only do we need more water
for drinking and bathing, but new houses mean new yards,
and new yards need lots of water to get started. New
houses also mean foundations, and driveways made from
cement and concrete which require water to make. All this
means less pure drinking water.

This year my husband and I joined a company that is
dedicated to helping people and they are continually adding
to their product line. Now they have partnered with a
manufacturer that has come up with a product that turns air
into water. That's right, the air goes in, and water comes
out. The systems don't just turn air into water, they
turn air into lots of water. They have systems that can
produce enough water to fill a swimming pool, or water a
lawn.

When they gets all the paper work done on the partnership
they will be making the product available to its members,
and shortly after that it will be available for retail
sales. They will have different size models for different
needs. They will be offering an inhome model, an office
model, and a large volumn model (this is the one that can
fill a swimming pool). You will be able to get an inhome
model that will produce enough water for drinking, cooking,
bathing, and everything else you want to use it for. There
will be an office model which will supply water for your
entire work force.

I can hardly wait for them, to start offering it to their
membership. It would be nice not to worry about not having
pure drinking water. We haven't washed our car for almost
two years (although I'm not sure if it really bothers my
husband that he hasn't been able to wash the car). Up
until this year we were able to have a small garden, but if
it hadn't started raining I don't think we would have been
allowed to water a garden this year. We also have a small
fish pond, and we were thinking we might have to send our
fish up north to visit my husbands family. They also have
a fish pond, but they are getting plenty of rain.

Another benefit of the water from air is that we won't have
to worry about salmonella or other bacteria. The process
is eco friendly, and produces pure drinking water. Like
most people we have been buying purified water, or
distilled water to drink. Not only is it an added expense,
but purified water and distilled water have a tendency to
be acidic, and we all know that isn't good. I have read
studies by doctors that show that purified water or
distilled water is good for short term use as they will
pull toxins and poisons out of our bodies, but over long
periods of time they cause the acidity level of our bodies
to increase. The higher the acidity the more physical
problems we will have. One of the effects of constantly
drinking purified water is acne. I can say from personal
experience that is true. I thought acne was a teenage
problem, but over the past year I have started having
problems with acne, and I'm no teenager.

My husband and I hope they make the air to water systems
available soon. I'll let you know if it helps the acne go
away.

An acne break out is kind of like seeing a cockroach in
your house, you know there are probably several more you
can't see. If there is acne showing up on the outside,
there are probably some bad things starting on the inside.
I guess I will have to find a source of alkaline-ionized
water to drink until they have the air to water systems
available.

----------------------------------------------------
If you want to know more about water to air, or if you
would like to read more of my articles you can go to
http://www.theremnantbox.com/topmenu5

Recipes For Your Kentucky Derby Party--Benedictine, Kentucky Derby Pie and Limoncello Mint Lemonade

Recipes For Your Kentucky Derby Party--Benedictine, Kentucky Derby Pie and Limoncello Mint Lemonade
Kentucky horse racing can be traced back to 1783 when races
were being held in the middle of Kentucky streets and on a
number of private tracks located on farms throughout the
area.

Several concerned citizens complained about safety issues,
and eventually the first race track was built in Lexington
in 1789.

Almost one hundred years later in 1872, a young
entrepreneur named Col. M. Lewis Clark traveled in England
and France visiting a number of prominent racing leaders.
Upon his return, he devised a plan to create a Louisville
Jockey Club to showcase the Kentucky breeding industry.

The track formally opened May 17, 1875 when over 10,000
excited fans witnessed four spectacular races. The winner
of the first race was Bonaventure, however the winner of
the day's featured race, the Kentucky Derby, was a
three-year-old chestnut colt named Aristides.

Eventually the track became known as "Churchill Downs-Home
of the Kentucky Derby" because Clark leased the land from
his uncles, John and Henry Churchill.

Over the years, several improvements have been made to the
property, including the addition of the now famous spires
on the top of the main building, making Churchill Downs the
most well known horse racing venue in the United States.

This year, the 134th running of the Kentucky Derby will
take place on May 3, 2008 at 11:00 a.m. Take this
opportunity to officially welcome Spring and plan a
Kentucky Derby party. I've given you a few of my favorite
recipes to help get you started.

Appetizer--Warm Vidalia Onion Dip

Made with the sweetest onions and served warm with your
favorite crackers, get ready to hand out this recipe. Our
Aunt Diane first made this dip and since then it has become
a family favorite.

1 cup mayonnaise
1 cup sweet onion, finely chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
Assorted crackers

Preheat oven to 325 degrees.

In a bowl, combine the first four ingredients. Stir in
cheese and spoon mixture into shallow baking dish.

Bake for 40 minutes or until dip is bubbly. Serve warm
with crackers.

Main Course--Benedictine (Cucumber Sandwiches)

Served regularly at the Kentucky Derby, Benedictine is made
with cucumber and cream cheese and is named after the
restaurant that first created it. The most common way to
eat it is to make finger sandwiches by spreading the
mixture on cocktail bread. You can also thin it out with
sour cream to make a dip for vegetables.

1 large cucumber
Grated 8 ounces cream cheese, softened
2 tablespoons onion
1/4 tsp salt
1 tablespoon mayonnaise
Dash green food coloring (optional)
Cocktail bread (pumpernickel is good) or vegetables

To make it, start by paring, grating and draining the
cucumber. Combine with remaining ingredients in food
processor and pulse until well combined.

Dessert--Kentucky Derby Pie

There are a million recipes for Kentucky Derby Pie but I
like this one because it's made with chocolate and walnuts.
It's rich and gooey.

1/2 cup butter, melted
3/4 cup sugar
1/2 cup flour
2 eggs
1 tablespoon bourbon
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
1 prepared 8 inch pie crust

Preheat oven to 350 degrees.

Spread chocolate chips and nuts in bottom of prepared pie
shell.

In a mixing bowl, cream butter and sugar together. Mix in
flour. Beat the eggs slightly, and stir into the creamed
mixture. Add bourbon.

Pour filling into pie shell (over chips and nuts) and bake
at 350 degrees for 30 to 40 minutes.

Cocktail--Limoncello Mint Lemonade

Limoncello Mint Lemonade is a new wave cocktail made with
fresh mint leaves.

1/2 cup lemonade concentrate
1/4 cup fresh mint leaves
1 tbsp. fresh lemon juice
Ice cubes
1/4 cup Limoncello (lemon liqueur)
1/2 cup club soda

In a small pitcher, "muddle" mint leaves together with
lemonade concentrate and lemon juice. Muddle means to
bruise the leaves so they release their flavor. I use the
end of a wooden spoon.

Stir in ice cubes, Limoncello and club soda and pour into 4
glasses. Top them off with a lemon slice and a sprig of
fresh mint.

Makes 4-10 oz. drinks.

Invite some friends over, make some great food and watch
the Kentucky Derby together. Hopefully I've given you some
recipes to start with.

----------------------------------------------------
Sandee Lembke from Theme Party Queen.com
(http://www.theme-party-queen.com ) invites you to visit
her site for more Kentucky Derby theme party ideas and
recipes.