This recipe is from my mother who is now in her 90s and who taught me how to make a sweet potato pie from garden fresh potatoes. I hope you enjoy it as much as I (and my family) have! Without further ado, let’s get started with:

The Filling

The filling is the most important part of the sweet potato pie- mess this up and your pie will not taste good at all.

Tools Needed: Pot to boil potatoes, Large Mixing Bowl, Large Spoon for Stirring, Measuring Cup (dry ingredients), Measuring Spoons and Glass Measuring Cup (liquids)

Ingredients Needed: 2 large sweet potatoes (yams)- look for potatoes that are clear of strings to make mixture smoother; 1 cup milk- PET milk or sweet milk both work fine, 1 cup granulated sugar, 3 eggs, 1 stick of margarine or butter, 1/8 tsp of flour, a pinch of baking powder, 1/4 tsp vanilla flavor, 1/4 tsp of nutmeg, 1/8 tsp cinnamon or less, if you prefer less cinnamon taste.

1.) Wash, peel, and cut sweet potatoes into chunks. This will reduce the cooking time. Cook in pot of boiling water until done enough to mash up. Drain water and put potatoes in large mixing bowl.

2.) Mash potatoes until relatively smooth (some very small lumps may be present)

3.) Add butter while the potatoes are still nice and hot so it melts, and mix well into sweet potatoes

4.) Add milk to mixture and stir until mixed well- get it nice and creamy

5.) Add eggs and stir well

6.) Add sugar and flour and stir until mixture thickens. You should still be able to pour the mixture into the pie crust.

7.) Add the vanilla flavoring and stir

8.) Now add nutmeg and cinnamon to taste. (I like more Nutmeg than Cinnamon).

The filling is now ready to be poured into pie crust. Make sure you scrape the bowl and get all the filling into the pie shell.

Pie Crust

I use a frozen ready made Pie Crust for this desert. I use the regular crust as a preference. If you like a lot of crust with your pies you should use the deep dish pie crust. Bake the pie crust for about 5 minutes prior to putting in the filling.

Baking

Pour filling into pre-heated pie crust and bake for 1 hour at 400F.

I first made this dessert as a child. I am now 50yrs old and my mother is now 90 years old. She got the recipe from her mother when she was a teenager. I made this for my co-workers every year and one of them even made it a family tradition at Christmas time for her own family. It has come a long way from Little Rock, Arkansas in 1966 to the Peach State in 2008! Hope you enjoyed this easy sweet potato pie recipe!

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pasta recipes for young and old alike. Not so long ago rumor had it that pasta was fattening, and many people, particularly women, avoided pasta recipes afraid of putting on weight.
You crapper buy dried pasta virtually everywhere, and you find fresh pasta in gourmet or specialty stores.

Most dried pasta cooks in 10 minutes, but it takes about 20 minutes for the water to boil.
You crapper serve a meat sauce or a lovely tomato and herb sauce along with your pasta.

But essay to remember that although a good pasta sauce module provide for a delicious pasta dish, a few minutes of awareness when boiling pasta is essential to ensure a total success of your pasta recipe. Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 – 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You module also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.

1. I move my water at this saucer to intend ahead of the game, and I ingest a generous amount of salt in the water for the pasta. Add your washed basil, garlic and pine nuts at this time and blend.

4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an flavoring if it is needed. 6. I would add my pasta to the boiling water at this saucer and schoolwork the rest of my ingredients at this point. If I were going to add a salad with this dish I would intend if made at this point. 7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. You crapper add any ingredient to your pasta dish that you prefer. You crapper offer them a wide variety of ingredients to add to there own dish in the center of the table. 8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would move to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and flavoring to taste and then serve.

Drain the pasta, but do not rinse. Make sure there is a good covering of the mixture on the desired pasta. I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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So often when people say they are vegetarian they really mean that they do not eat meat but they do eat fish and chicken. I’m sorry but that is not a vegetarian diet. The meaning would be that you don’t consume any animal based products. Not even milk or eggs because if you consume milk you’re a lacto Vegetarian and if eggs your an Ova vegetarian. Either way you may want to find a really good coffee alternative to help with your Detox and elimination. But being a vegetarian is about more than just not eating meat. It is possible to be a vegetarian in the sense of not eating animal products and still eat a very unhealthy diet indeed.

A Lacto Ova vegetarian diet may be very high in cholesterol if it relies too much on cheese and eggs. This may especially be the case if you drink too much acid producing coffee and don’t seek out a coffee alternative. It may be low in fiber (not good) if it is based on refined grain products like white bread, white pasta and white rice. If it lacks fresh vegetables you diet will be deficient in vitamins and minerals. You may vegetarian but you may not be eating a healthful vegetarian diet.

Going vegetarian is about more than just not eating meat. It means taking a positive decision to eat a wide range of foods that provide a balanced mixture of nutrients.

It is important to plan the change to a vegetarian diet. This may mean buying some new equipment for your kitchen. If you are used to eating convenience foods you may need to buy some basic items.

The next step is to plan your meals. Not all vegetarian meals rely on cheese, eggs and milk for protein. These are useful ingredients in a vegetarian diet but not by any means essential. It is perfectly possible to get enough protein by combining grains with pulse such as peas, beans and lentils. A bowl of lentil soup with a slice of bread provides all the essential amino you need. Chili beans and rice combine in the same way to create what is called a complete protein.

A diet based on pulses and whole grains has the immense of advantage of providing you with enough fiber. This is important to maintain colon health. Cancer of the colon is most common among people who eat a diet based on over-refined processed foods. Fiber is one of the key ingredients in a healthful vegetarian diet.

Switching to a high fiber diet takes a little time. Your body needs to adjust. So take things slowly at first.

A healthful vegetarian diet based on whole grains, pulses, nuts, fruits, and vegetables will also be good for your heart as it is low in fat. The fats you use in vegetarian cooking should be vegetable fats and oils such as olive oil, coconut oil or groundnut oil. There is no reason to exclude butter from a vegetarian diet especially if most of the solid at room temperature fats you are consuming is of vegetable origin.

One of the great things about a healthful vegetarian diet and being on the right coffee alternatives is that it helps to maintain your weight at the right level. You will still pile on the pounds if you binge on ice cream but a really healthful vegetarian diet leaves you feeling satisfied so that you are less likely to overindulge in sweet things.

I am a big fan of meatballs. They come in so many interesting varieties, from small Swedish ones to huge burgers in the USA. About my favourite, however, are soutsoukakia; the sausage-shaped meatballs found in Greece and, especially, here on Crete.

Now soutsoukakia recipes are a little like belly-buttons in as much as everyone has got one of their own. To my mind what makes them unique is the addition of mint & cumin but I was surprised recently while chatting with a chef from northern Greece to hear he would dream of putting mint in them. The point I’m making is that it has always been my belief that recipes should be guidelines rather than absolutes. If you don’t like mint, put parsley in. Jazz the sauce up with a couple of chillis if you want, The food police will not come round and arrest you!

Here’s my recipe. As usual, don’t worry too much about the grams. If you want to test the seasoning, fry a small patty and taste it before making all of the meatballs up.

You will need:

For the meatballs;

1kg Lean minced pork

A good tablespoon of salt (or more to your taste)

Half a tablepoon of ground cumin

A handful of chopped fresh mint

Juice of a lemon

Teaspoon or black pepper

1 Very finely chopped onion

2 or 3 Cloves of garlic, very finely chopped

A couple of handfuls of fine white breadcrumbs (fresh or manufactured)

Ok The fun bit: Roll up your sleeves and get in there mixing it together completely. It’s great to get your hands on your food (clean them first) to feel the textures and get the aromas as you squeeze all of the ingredients into each other. It’s also necessary as you are checking the texture of the meatballs. Too ‘wet’ and they will dissolve in the pan, too ‘dry’ and they will crack and fall apart when baked. You are after a moist but sticky consistency. Adjust by adding either a drop more lemon juice or some more breadcrumbs.

Before making up all the meatballs, make a small ‘patty’ and fry it up to check the seasoning is good.

Then start to roll into balls just a bit than a golf ball. When you have done this roll the ball between your hands to create a shortened, fat sausage shape. When you have done this heat some olive oil in a non-stick frying pan or skillet. roll the meatballs in a little flour and knock off excess then add to the oil and brown them. When they are browned, put them into a baking tray.

Time to put the oven on at 170 degrees celcius.

Now the sauce:

1 Onion chopped

Couple cloves of garlic, chopped

A handful of chopped flatleaf parsley

2 x 800g Tins chopped tomatoes

Eh..that’s it. Apart from a pinch of salt and a glug or two of olive oil.

Slowly saute the onion & garlic in the oil until just translucent. Add the parsley, fry for a couple more minutes, then add the tomatoes. Simmer for about 15 minutes, adding a bit of water if its too dry.

Pour the sauce over the meatballs, cover with foil and chuck it in the oven for an hour.

Phew. Time for a break with a glass of wine and a magazine.. This will make enough for quite a few portions. As its a bit of a clat, why not cook double and freeze some for future suppers?

Serve them with rice or roast some potato wedges with oregano in some olive oil in the oven. Mmmm. Now I’m hungry!

Don’t forget to visit The Paleochora Site for more Cretan recipes as well as loads of other fun stuff about our wonderful little town in South west Crete!

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If you don’t already know how, you should really learn how to cook lobster. Choose from lobster tails, clambakes, appetizers, surf and turf, lobster pasta, lobster roll, or a good old fashioned boiled lobster. Whatever you choose no chef’s knowledge is complete without knowing how to prepare Grilled Lobster. A variety of websites provide information on how to cook a simple lobster or construct a classic lobster bake including steamers, clams, corn, potatoes, and sometimes a sausage or chorizo.

Lobster bakes (also known as clam bakes) are a New England tradition that has spread through the world wherever lobster lovers gather. It involves a process of digging a hole in the beach sand, building a fire in the hole then placing wet seaweed over the fire. The lobster, clams, steamers, and accoutrements are placed on the wet seaweed and covered with more seaweed. This event takes all day, which if you’ve ever spent time at the beach is not a problem.

When the seaweed is removed a beautiful and fragrant feast is revealed that suits the casual nature of beach dining perfectly. Simply grab a plate, load it with lobster, clams, steamers, potatoes and maybe a sausage and dig in. Another alternative is to order the “traditional clambake” from an online reseller. These usually arrive overnight delivery and include large pasta pot for cooking and all the accessories you may need. This is a great option for that lobster fix in the middle of off-season, or if you live in a landlocked state, but as with so many things, there is no substitute for the real deal on the beach with the smell of the ocean as an appetizer.

Additional lobster dishes can be as simple as a boiled or steamed lobster on a plate or as elaborate as the lobster thermador dish. This elegant and uniquely flavored dish was originally prepared for Napoleon Bonipart and also holds the dubious honor of being the last dish served on the notoriously doomed ocean liner Titanic. This dish requires removing the lobster meat and sautéing it in white wine and spices before returning it to the shell for broiling. When properly cooked lobster meat is creamy white and shells are bright red and needs nothing more than a little butter and lemon to set off its unique and delicate flavor. Cooking a lobster longer than the recommended times can make the meat too tough to eat. The art of boiling lobsters, which were plentiful along the shores of this country when the English found it, is one of the many things the Native American people generously shared with the arriving settlers. Since lobsters were know to wash up on the beaches and were easily harvestable, this staple was likely was a major contributor to the success of the original settlements.

Whether you choose a simple or complex recipe, to give as a gift or reward yourself, a lobster dinner is certainly a decadent lobster treat that will be remembered by all who had the pleasure. In any case make sure you try my favorite Broiled Lobster and enjoy!

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Nanaimo bars are a popular confection enjoyed by Canadians and can be found in most homes during the Christmas holiday season, as well as at weddings and other functions. It’s a type of chocolate no-bake square which gets it’s name from the West Coast city of Nanaimo, British Columbia, Canada.

— The Traditional Recipe For Canadian Nanaimo Bars —

INGREDIENTS:

BASE LAYER ————————————
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped

FILLING —————————————
1/4 cup (56 grams) unsalted butter, room temperature
2 – 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird’s) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar

TOPPING —————————————
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

NOTE: An important part of the original recipe is the buttercream filling which is the dried custard powder, however, if you live in the US, custard powder is not readily available. You can sometimes find it in specialty food stores and online (Bird’s Custard Powder is the most popular brand), but if you are unable to find it, just substitute it with an equal amount of instant vanilla pudding.

DIRECTIONS:

BASE LAYER:
In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING:
In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER:
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

TO SERVE:
To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.

Yield: Makes about 25 squares

— Optional Orange Nanaimo Bars —

INGREDIENTS:

SUBSTITUTE ORIGINAL FILLING —————————————
2 cups Icing Sugar
1/4 cup Butter; softened
1/4 cup Grand Marnier;or orange liqueur
1 tablespoon Orange rind; coarsely grated

DIRECTIONS:

FILLING:
In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.

— Optional Cherry Nanaimo Bars —

INGREDIENTS:

SUBSTITUTE ORIGINAL FILLING —————————————
1/4 cup Butter — softened
1 tablespoon Cherry juice
2 cups Icing sugar
1/3 cup Maraschino cherries — chopped

DIRECTIONS:

FILLING:
Put butter and cherry juice in bowl.
Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.

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As is pretty obvious, somebody suffering from type two diabetes should be on a diet diabetes type two. Though this diet will not help in curing the disease, it assures a healthy life. The diet has to basically follow the rules that are laid out by the food pyramid.

A proper diet, losing weight, exercising more and stopping smoking should all be the aims of a diabetes type 2 sufferer. Special emphasis is placed on carbohydrates in a type two diabetes diet as carbohydrates have a direct effect on blood glucose levels.

Because they have to try and keep their blood glucose levels low, diabetes type 2 sufferers have to therefore limit those foods that are deemed to be high in carbohydrates. Sugar laden foods such as cakes, biscuits, chocolates, sweets and some white breads are full of what are known as simple carbohydrates.

There are other foods high in carbohydrates called complex carbohydrates, which are better than simple carbohydrates. Basically this type of food breaks down glucose much slower than simple carbohydrates do.

Besides complex carbohydrates, the diabetic diet sample can also include foodstuffs such as fruit, veg and protein from things like eggs and dairy. A healthy balance is enjoyed by the diabetic sufferer when eating a mixture of all these foods.

Getting advice from a dietician is a must for all diabetics looking to follow this type of diet. They help you reach the right decisions about the type of food you can eat to not only help with your diabetes, but to also enjoy better health overall.

Exercising regularly is also a requisite for all type 2 diabetes sufferers. Walking, jogging, gym work and even playing with the kids is exercise enough.

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Laced with the culinary influences from Europe, the Amish are known for their great home cooking that is supported by the Heartland’s fruits, vegetables, meats and grains, it’s farm cooking at its best!

— Amish Farm Style Potato Soup —

INGREDIENTS:

8 slices lean bacon
1/4 cup celery, chopped
1/2 cup onions, chopped
3 cups potatoes, cut into 1 inch cubes (3 medium)
2 1/2 cups water
1 (12 ounce) can evaporated milk
1 tablespoon worcestershire sauce
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf

DIRECTIONS:

Chop bacon.
Saute’ bacon, celery and onion in a deep sauce pan.
(I drain the fat before going on to the next step, but the recipe doesn’t call for it).
Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
Mash lightly, leave about 1/4 whole.
Remove bay leaf and add milk, worcestershire sauce and parsley.
Bring to a boil.

— Amish Cabbage Soup —

INGREDIENTS:

2 tsp. unsalted butter
3/4 head cabbage, chopped, or 1 bag prepared coleslaw mix
1-1/4 carrots, finely chopped
3/4 onion, finely chopped
1-1/4 celery stalks, finely chopped
2 potatoes, finely chopped
1-1/4 tsp. parsley flakes
2 cups chicken stock
3/4 can cream of celery soup
3/4 can cream of broccoli soup
2/3 cup sour cream

DIRECTIONS:

Melt butter in a heavy stockpot over medium high heat. Saute next 6 ingredients 8-10 minutes, or until softened. Stir in stock, cream soups and salt and pepper to taste. Reduce heat to low and simmer 15-20 minutes, or until vegetables are tender. Remove from heat and stir in sour cream.

— Conventional Amish Chili Soup —

INGREDIENTS:

1 1/2 pounds sausage
1 medium onion, chopped
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti

DIRECTIONS:

Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.

— Amish Country Style Chicken and Corn Soup —

INGREDIENTS:

1/2 Stewing hen or fowl;
2 quart Chicken stock or broth
1/4 cup Onion; coarsely chopped
1/2 cup Carrots; coarsely chopped
1/2 cup Celery; coarsely chopped;
1 teaspoon Saffron threads; (optional)
3/4 cup Corn kernels; (fresh/frozen)
1/2 cup Celery; finely chopped
1 tablespoon Parsley; fresh chopped
1 cup Egg noddles; cooked

DIRECTIONS:

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.

Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate conveniently sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

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For well over 200 years Amish cooking has been deep-rooted in conventional rural cooking and recipes. Chances are, at least one of your grandmother’s favorite home style dishes were based on a traditional Amish recipe.

— Amish Baked Chicken —

INGREDIENTS:

1/2 cup flour
2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon dry mustard
3 teaspoons salt
1 cut up broiler chicken or young roasting chicken
1/4 lb butter

DIRECTIONS:

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
In a cake pan, melt the butter.
Place the chicken parts in the pan, but do not crowd them.
Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.

— Amish Sweet & Sour Ham —

INGREDIENTS:

1 cup thinly sliced carrots
1/2 cup chicken broth
1/4 cup red wine vinegar
1 tablespoon soy sauce
1 cup fresh or frozen pea pods, thawed
1 beaten egg
1 cup bran flakes cereal
1/3 cup skim milk
1/4 teaspoon ground ginger
1/2 pound ground veal or lean ground beef
1/2 pound ground fully cooked ham
16 oz can of pineapple chunks
2 tablespoons cornstarch
2 tablespoons honey

DIRECTIONS:

In a large mixing bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs.

Arrange meatballs in a baking dish. Bake, uncovered, in a 350 oven for 30 minutes. Spoon off fat. Meanwhile, for sauce, drain pineapple, reserving juice. Set both aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain.

Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce.

— Amish Hamburger Goulash —

INGREDIENTS:

12 ounces broad egg noodles
3 lbs hamburger
1 medium onion, diced
1/2 cup brown sugar (more or less to taste)
1 (26 ounce) can tomato soup (family size)
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
6 american cheese slices

DIRECTIONS:

1. Brown ground beef with onions; drain.

2. While hamburger is cooking, prepare noodles according to package; drain.

3. Mix tomato soup and brown sugar into hamburger.

4. Mix cream of chicken and cheddar cheese soups, and milk into noodles.

5. Put noodle mixture into a 9×13-inch pan or casserole dish, top with cheese, then the hamburger mixture.

6. Bake, covered, for 40-45 minutes at 350°F.

—- Amish Home Style Beef Stew —

INGREDIENTS:

2-3 lbs boneless beef or steak cube
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 dash allspice and 1 dash cloves
1 lb peeled baby carrots
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour

DIRECTIONS:

Melt shortening over high heat in a large pot or dutch oven.
Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
Simmer, tightly covered, for about 2 hours, stirring occasionally.
Add vegetables and simmer another 30 minutes (covered), or until tender.
Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
If this is the case, add more water to barely cover ingredients.
Mix cold water and flour together and blend until smooth.
Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
When gravy thickens, stir all ingredients gently to distribute gravy evenly.
Simmer another 5 or 10 minutes and enjoy!

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Do you remember Big Hunk and Wonka Strawberry/Banana and Sugar Lips Wax Chewing Gum – the candy from your childhood? It sure takes you back. Candy is so memorable that even my neighbor, Candy Holt is named after it. And, you may have heard of Candy Matthews.

Today there are many choices at the candy outlet. It is a literal big rock candy mountain. These are some examples: Pixy Stix and Sassafras Drops and Raspberry Sticks and Sugar Baby and U-No.

Although cocoa was grown as early as 1166 BC, candy almost certainly started much earlier as a simple coating of honey on fruits and nuts as well as flowers and seeds. The sugar in the honey not only gave the fruits and nuts an extra sweetness, but it helped to preserve them.

In America, candy made from molasses and maple syrup as well as toffee were known in the 1600′s and 1700′s. Some early medicines eventually took the form of candy – marshmallows, licorice, peppermint and hard candies for example. Early American cookbooks actually include recipes for candies and other sweets like Red crisp almonds and Suckets like candied fruits.

Here is a sample recipe of one:

“Molasses Candy 2 cups molasses 2 cups brown sugar 1/3 cup vinegar 1 cup water 2 tablespoons butter Salt Boil ingredients until brittle when tried in cold water. Pour into hot, buttered pan; pull when cool enough to handle.” —Foods from the Founding Fathers, Helen Newbury Burke [Exposition Press:Hicksville NY] 1978 (p. 141) [Rhode Island]

Try it, you will probably be surprised at how good it is.

You can make the same kind of memories in your home with some of these recipes:

Buckeye Candy Kisses

Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more than an inch apart, on well-buttered letter paper; lay the paper on a half-inch board and place in a hot oven; watch, and as soon as they begin to look yellowish take them out; or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups powdered sugar and two tablespoons cornstarch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the cornstarch.

Meringue Glac�es, Or Kisses Whites 4 eggs, 1/2 teaspoon vanilla, 1-1/4 cups powdered sugar, or 1 cup fine granulated. Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.

Molasses Candy

1 quart good molasses, 1 cup vinegar, 1 cup sugar, butter the size of an egg, 1 teaspoonful saleratus [baking soda]. Dissolve the sugar in the vinegar, mix with the molasses, and boil, stirring frequently, until it hardens when dropped from the spoon into cold water; then stir in the butter and soda, the latter dissolved in hot water. Flavor to your taste, give one hard final stir, and pour into buttered dishes.

As it cools, cut into squares for taffy, or, while soft enough to handle, pull white into sticks, using only the buttered tips of your fingers for that purpose.

Easy Peanut Butter Fudge Recipe

Cook together 2 cups granulated sugar, 2 tablespoonfuls peanut butter, and 1/2 cup milk until it forms a soft ball when dropped into cold water. Add 1/2 teaspoonful vanilla, cool and beat until creamy. Pour into a buttered pie plate and when nearly cold, cut it in small squares.

And you might want to try this old historic recipe as well:

“Candied Peel Cut rind of 8 oranges into quarters. Cover with cold water. Brink slowly to the boiling point. Remove pan from fire. Drain well. Repat this process, boiling the orange peel in a total of 5 waters. Drain well each time. With scissors, cut into strips or leaf designs. Make a syrup with 1/4 cut water and 1/2 cup sugar. Add the peel and boil until all the syrup is absorbed. Cool briefly. When thorouhgly dry, the peel may be dipped in chcoolate coating. Peel may also be rolled in freshly grated coconut, then sugared. Store in airtight tins, or freeze.” —The Thirteen Colonies Cookbook, Mary Donovan et al (p. 115) [New Jersey]

Plan a candy making party sometime soon!

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