Herbs  &  Spices
 
Basil:  Sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.
Bay Leaves:  A pungent flavor, use whole leaf but remove before serving.  Good in vegetable dishes, fish and seafood, stews and pickles.
Caraway:  Has a spicy smell and aromatic taste.  Use in cakes, breads, soups, cheese and sauerkraut.
Chives: Sweet mild flavor of onion, this herb is excellent in salads, fish, soups and potatoes.
Curry Powder:  A number of spices combined in proper proportions to give a distinct flavor to such dishes as meat, poultry, fish & vegetables..
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Cranberry  Nut  Dessert
325 D.  40-45 min. serves 6-8

One 12 oz. package fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1  egg
1/2 cup sugar
1/2 cup all purpose flour
1/3 cup butter, melted
 
Place cranberries in a greased 9 inch. pie plate; sprinkle with brown sugar and nuts.  In a small mixing bowl, beat egg; gradually add sugar.  Beat in the four and butter; mix well.  Pour over berries.  Bake at 325 D. for 40-45 minutes or until golden brown.  Serve warm or cold. Good topped with a dollop of fresh whipped cream, cool whip or sprinkle of powdered sugar.
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Chicken  Salad
(Something just a little different to have on hand for weekends)

Three pounds chicken pieces or chicken breasts,  cook in regular pan with chicken broth, bring to boil and cook 30-45 minutes until tender.  Let set in broth and cool.  Or cook in pressure cooker with chicken broth for 20 minutes, let pressure go down before removing lid.  While chicken is cooking get out cutting board, sharp knife and large bowl.  Cut finely one cup of celery, 1/2 cup each of red and yellow sweet pepper. Also 1/2 cup red onion; cutting all very fine. You will also need 1 tsp. salt, 1/2 tsp. white pepper and 3 cups mayonnaise, perhaps little more or less, depending on amount of chicken.  Also small can water chestnuts.
Take each piece of chicken one at a time and place on a plate, take two forks and shred chicken. Put chicken in large bowl with peppers, celery and onion, discarding fat and bones from each piece.  Continue to do each piece one at a time checking for any small pieces of bone.  Next add salt and pepper, use black pepper if you don't have white pepper.  Stir well.
Next drain water chestnuts, and chop fine, add to chicken mixture.  If desired add 1 tsp. fresh or ground ginger, 1/2 tsp. of dried dill or two of your favorite spices. Again stir well. Please let this set and refrigerate for at least 2 hours. Serve as a salad, on crackers or bread.  The shredding of the chicken makes a difference - better than bite size.  Hope you enjoy.

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Bisquick easy Cheeseburger Pie

1  lb. ground beef
2 eggs
1 cup chopped onion
1/2 cup Bisquick
1/2 tsp. salt
1 cup milk
1 cup shredded cheddar cheese
   
Grease 9 inch pie plate.  Cook beef and onion till beef is brown, drain and spread in pie plate. Sprinkle with salt and cheese.  Stir remaining ingredients until blended and pour into pie plate. Bake 400 D. for 25-35 minutes.  Easy and tasty. Serves 4-6
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1 Kings 3:9  Give therefore thy servant an understanding heart to judge thy people, that I may discern between good and bad; for who is able to judge this thy so great a people?
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