Blitz Torti

September 21, 2011

Blitz Torti

1/4 c butter
1/2 c sugar
4 eggs (to be seperated)
3/4 c sugar
2 tsp baking powder
1/4 c water
1/4 c almonds or walnut
1/4 tsp salt
1 tsp vanilla
1 c flour

Cream the butter and 1/2 cup sugar. Add egg yolks which have been beaten until thick and light-colored. Add water and vanilla. Sift flour, baking powder and salt and cut and fold into first mixture. Spread in two shallow pans.
Cover dough with egg whites which have been added 3/4 cup sugar. Sprinkle top with finely chopped almonds or walnuts. Bake in moderate oven (350 F) for 45 minutes.

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Sugar and corn syrup makers in bitter clash

September 14, 2011

LOS ANGELES (AP) — The setting sun splashes warm hues across a ripening cornfield as a man and his daughter wander through rows of towering plants.

Like any parent, the dad says in the television commercial, he was concerned about high fructose corn syrup. But medical and nutrition experts reassured him that in essence, it’s the same as cane sugar.

“Your body can’t tell the difference,” he says. “Sugar is sugar.”

That key claim, made last year by the corn industry as it tries to rebrand high fructose corn syrup as simply “corn sugar,” was weighed for the first time by a federal judge Tuesday after a group of sugar farmers and refiners sued corn processors and a lobbying group.

Their lawsuit alleges the father-in-the-cornfield advertisement and other national television, print and online commercials from the corn industry amount to false advertising because sugar is not the same as high fructose corn syrup, the sweetening agent now found in the bulk of sodas and many processed foods.

Sugar makers say there are numerous differences between the white, granular product and the sticky liquid that is high fructose corn syrup. Attorney Adam Fox claimed the syrup industry has even acknowledged as much in the past.

At a hearing on the corn industry’s motion to dismiss the lawsuit, Fox showed U.S. District Judge Consuelo Marshall the papers from a case in Mexico filed by the Corn Refiners Association that carefully outlined how sugar and high fructose corn syrup are different. That case in 1997 was related to the export of high fructose corn syrup to Mexico.

“Like the horse and the automobile, sugar and (high fructose corn syrup) are two different products in terms of their physical and functional characteristics, as well as in their production process, distribution and commercial application,” corn industry expert Peter Buzzanell stated in an affidavit at the time.

Corn industry lawyers counter that Fox was taking such statements out of context because the Mexico case dealt merely with the physical properties of high fructose corn syrup and never addressed the manner in which the body processes it.

“Sugar and high fructose corn syrup are equivalent as far as how they are metabolized by the body,” attorney Dan Webb said.

Webb and other lawyers had filed a motion to dismiss the sugar makers’ lawsuit on the grounds that the advertising campaign is protected speech because it forms part of a national conversation about the merits and pitfalls of high fructose corn syrup and sugar in general.

“At the core of this case is clearly a lawsuit filed by the other side that is attempting to stifle debate,” Webb said.

He also argued that because the Corn Refiners Association is an industry group and does not directly sell any products, it cannot be sued for false advertising.

Without providing a timeline, the judge said she would issue a ruling on the dismissal motion.

High fructose corn syrup’s image has suffered in recent years after public awareness of its widespread use increased and some studies suggested a link to rising obesity levels. Americans increasingly blame the syrup for a range of health problems, and first lady Michelle Obama has said she does not want her daughters eating it.

The American Medical Association has said there’s not enough evidence to restrict the use of high fructose corn syrup, although it wants more research.

A year ago, the Corn Refiners Association asked the Food and Drug Administration if it could start using the term “corn sugar” as an alternative to high fructose corn syrup. It could take another year for the FDA to decide on the name, but the corn industry didn’t wait before it started using it in advertisements.

Sugar industry lawyers claim corn refiners have already spent $50 million trying to persuade the public to accept corn sugar as a name.

It would not be the first time a food has been rebranded. In 1988, for instance, low erucic acid rapeseed oil became much more popular after it was renamed “canola oil.”

More than 100 citizens and consumer groups have written to the FDA as it weighs the name change, many of them slamming the rebranding as a cynical attempt to confuse customers who may be wary of high fructose corn syrup.

“Given the current controversy, consumers who look to avoid (corn syrup) should be able to easily differentiate among products that do and don’t use (it),” the Consumers Union, which publishes Consumer Reports, wrote to the FDA.

Expert opinion was divided on high fructose corn syrup. Michael Jacobson, executive director of the Center for Science in the Public Interest, has said that there was no evidence that the sweetener is any worse for the body than sugar.

Michael Goran, a professor of preventive medicine and director of the Childhood Obesity Center at the University of Southern California, said he does not give his kids products containing high fructose corn syrup because it contains high levels of fructose, which can be stored in the liver as fat and trigger gout and hypertension problems.

“As a father and as a consumer, I like to know what I am eating,” he said. “The industry has done a very good job trying convince people it’s sugar from corn. It’s not … it’s manufactured from corn by a highly industrialized process.”

Goran and other professionals say the healthiest option is consume smaller amounts of all sugar.

“The U.S is the highest consumer of sugar in the world,” Goran said. “To prevent obesity and diabetes, we should be consuming less sugar in general.”

the greedy bastards know that the high fructose corn syrup is pure poison and is really one of the leading causes of obesity, it is in everything. the corrupt fda won’t do anything for they get their money from these greedy companies. it is not profitable for you to be healthy and yet over priced healthcare is such a burden in this country. in the end, no one can afford anything and a lot of stupid people will be left dying in the gutter. but since you people won’t hold your government accountable, nothing will ever be done. in the old days corrupt officials were at the least sent to jail. if you idiots ever put things together, you will notice that things that are natural and healthy are being removed by things that have no nutrients and yet there is a drug to help that which eventually will destroy your kidneys and liver and also proven to give you cancer. we are all going to die, that is inevitable, however we should not have to die because of greed and corruption… do something while there is still time…

Extended Ground Turkey Recall Because Of Salmonella

September 12, 2011

Cargill Inc. announced a second recall of ground turkey products Sunday after a test showed salmonella in a sample from the same Arkansas plant tied to a recall issued last month.

The second recall is much smaller than the one the company issued Aug. 3 for 36 million pounds of ground turkey. That recall followed a salmonella outbreak that federal health officials said had sickened 107 people in 31 states, killing one person.

No illnesses have been tied to the second recall, which was initiated after a sample from the company’s plant in Springdale, Ark., tested positive for salmonella, the U.S. Department of Agriculture said.

Cargill halted production of ground turkey products at the plant Aug. 2 in anticipation of the recall announced the next day, spokesman Mike Martin said. Equipment was taken apart and steam-cleaned. Limited production resumed Aug. 10 after the USDA approved additional anti-bacterial safety measures, Martin said.

The sample that tested positive for salmonella was taken Aug. 24, the USDA said. It was the same strain of salmonella tied to the earlier illnesses, the agency said.

Martin said Cargill added two additional anti-bacterial washes to its processing process in Springdale after the first recall and instituted what he called “the most advanced sampling and monitoring system in the poultry industry.”

The problem, he said is that salmonella is “ubiquitous” and can come from soil, water, poultry feed and any number of sources. The challenge for Cargill and other food processors is to try to identify and eliminate the sources, reduce the amount during processing and then test for it.

“Food safety is a top priority and taken extremely seriously at Cargill because we know that millions of people throughout the U.S. are eating food that we produce every day and we want to do everything we can to make sure that people are getting the safest food possible,” Martin said.

Ground turkey production at the Springdale plant has been suspended again while the Minnesota-based company looks at what other safety procedures might be needed, he said. Production of other products, such as whole turkeys, continues, he said.

USDA officials did not immediately respond Sunday to messages requesting comment.

The second recall covers about 185,000 pounds of ground turkey products, including trays of ground meat, patties and chubs, the USDA said. The products were distributed nationwide under the Kroger, Fresh HEB and Cargill’s Honeysuckle White brands.

All ground turkey made at the Springdale plant has “P-963” or “963” on the package, in a USDA seal or perhaps on the cellophane, Martin said. Consumers who bought products bearing that identification number can call 1-888-812-1646 for instructions on what to do, he said.

The recall covers products made Aug. 23 and 24. Cargill also is recalling ground turkey made on Aug. 30 and 31 pending a positive match with a sample, the USDA said.

The Centers for Disease Control and Prevention estimates 50 million Americans get sick each year from food poisoning, including about 3,000 who die. Salmonella causes most of these illnesses.

Government officials say even contaminated ground turkey is safe to eat if cooked to 165 degrees. But it’s also important that raw meat be handled properly before it’s cooked and that people wash their hands with soap for at least 20 seconds before and after handling it. Turkey and other meats should also be properly refrigerated or frozen and leftovers heated.

The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It can be life-threatening to some with weakened immune systems.

Also Look At:

USDA recall announcement: http://www.fsis.usda.gov/News_&_Events/Recall_071_2011_Release/index.asp

Cargill recall announcement: http://www.cargill.com/news/releases/2011/NA3049298.jsp

Thresher’s Stew

August 25, 2011

Thresher’s Stew

2 lbs beef stew meat
1/4 butter (for browning meat)
1 large onion, sliced
6 large carrots, cut in chunks

For the gravy:
2 tblsp flour
3 c water
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp allspice

Shake stew meat in a paper bag with enough flour to cover.
Brown meat in the 1/4 cup butter in a heavy frying pan together with the onion.
Place meat in heavy saucepan.

Measure grease remaining in frying pan and if necessary add more butter to make 3 tablespoons. Add 3 tablespoons flour and stir over low heat until flour is browned. Add 3 cups water, salt, pepper and allspice to make a rich brown gravy. Add gravy to the meat in saucepan and let simmer, covered for 1 hour. Add carrots and let simmer 45 minutes longer (remove cover last 30 minutes). If gravy gets too thick during the cooking process, add more water. Serve with plenty of boiled or mashed potatoes. Serves 6.

Recipe From: Prairie Cooks by Carrie Young & Felicia Young, 1993

Tainted Beef Leads To Grocery Recalls

August 15, 2011

Tainted beef leads to grocery recalls

Dodge City, Kan. (AP) — At least three major grocery store chains have recalled some of their ground beef packages because they could be contaminated with E. coli bacteria.

Winn-Dixie Stores Inc., Publix Super Markets Inc. and Kroger Co. announced the recalls mainly in the southeastern U.S. and said they stem from problems at the National Beef Packaging Co. of Dodge City, Kan.

The U.S. Department of Agriculture announced Friday that National Beef was recalling more than 60,000 pounds of beef after the Ohio Department of Agriculture found the bacteria during routine testing.

The recalls affect products sold mainly in Florida, Georgia, Alabama, Mississippi, Louisiana, South Carolina and Tennessee, but the meat was sent to several distributors and could have been repackaged for consumers and sold nationwide.

The agriculture department says there have been no reports of illnesses. A spokesman for National Beef said the company has never had a problem with E. coli. It is checking processes and procedures in an effort to find the cause and prevent it from happening again, the spokesman said.

E. coli can be deadly and can cause bloody diarrhea, dehydration and other problems. The agriculture department cautioned people to cook ground beef to a temperature of at least 160 degrees. The temperature should be checked with a food thermometer that measures internal temperature, the agency said.

The meat also was distributed to meat packing companies in Detroit and Indianapolis and to Wal-Mart operations in Indiana, Pennsylvania and Wyoming, National Beef said.

At Kroger, the nation’s largest traditional grocery store chain, the recalled products include ground chuck, ground beef patties, and meatballs and meat loaf made in the stores. Packages have “sell by” dates of July 29 through Aug. 12. At Publix, the products include meatballs, meat loaf, ground chuck patties, stuffed peppers, seasoned salisbury steak and others with “sell by” dates of July 25 through Aug. 12. Winn-Dixie products include ground chuck and patties with “sell-by” label dates from July 31 to Aug. 12.

The companies said people should return the beef to their stores for a full refund.

Arkansas Firm Recalls Ground Turkey Products Due to Possible Salmonella Contamination

August 9, 2011

Arkansas Firm Recalls Ground Turkey Products Due to Possible Salmonella Contamination

WASHINGTON, August 3, 2011 – Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall today bear the establishment number “P-963” inside the USDA mark of inspection, and include the following:

Recommendations for Preventing Salmonellosis

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.

Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

Ground Turkey Chubs – Use or Freeze by Dates of 2/20/11 through 8/23/11

10 lb. chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings
10 lb. chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack
80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring
10 lb. chubs of Natural Lean Ground Turkey with Natural Flavorings
16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7
16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15
16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring
4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack
16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

85% Ground Turkey – Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika
19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15
48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15
20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey
48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack
16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings
20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat
(NOTE: Sold in Texas only at Randall’s and Tom Thumb, Use or Freeze by 03/12/11 through 04/30/11)

93% Ground Turkey – Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack
19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07
19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean
19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7
20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

Ground Patties

16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with “Use by” or “Freeze by” dates of 2/20/11 through 8/23/11
16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15, with “Use by” or “Freeze by” dates of 2/20/11 through 8/23/11
16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring with the following “Use by” or “Freeze by” dates: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11, or 08/04/11

Frozen Ground Turkey – Production Dates of 2/20/11 through 8/2/11

16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring
16 oz. (1 lb.) chubs of Spartan Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey
40 lb. Bulk Packed Ground Turkey with Natural Flavoring for Food Service Use Only

These products were distributed at the retail level nationwide. Cargill Meat Solutions Corporation requests that consumers who may have purchased these products return them to the point-of-purchase. When available, the retail distribution list(s) will be posted on FSIS’ website at http://www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey—to 165° F, as determined with a food thermometer.

This recall follows a July 29, 2011 FSIS Public Health Alert that was initiated due to concerns about illnesses caused by Salmonella Heidelberg that may be associated with use and consumption of ground turkey. A total of 79 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 3, 2011. The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics. Among the ill persons with available information, 22 (38%) have been hospitalized and 1 death has been reported. As a result of the epidemiologic and traceback investigations, as well as in-plant findings, FSIS determined that there is a link between the Cargill ground turkey products and this illness outbreak. FSIS is continuing to work with CDC, affected state public health partners, and the company on the investigation.

FSIS will continue to provide information as it becomes available, including information about any further related recall activity. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers with questions about this recall should contact Cargill’s consumer relations toll free telephone number at 1-888-812-1646. Media with questions regarding the recall should contact Cargill’s media contact Mike Martin at michael_martin@cargill.com or (316) 291-2126.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within six to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Burnt Peanuts

April 24, 2011

Burnt Peanuts

6 pounds sugar
1 quart water

Cook to about 252 F, then stir in 5 pounds of shelled peanuts; Jumbos are the best. Stir these good until the sugar starts to grain, then remove from the fire and stir good until it is thoroughly grained. Now pour in a sieve and shake off the loose sugar, then to this sifted sugar add 1 pound of fresh sugar and water to dissolve same, then place on fire and cook to 252 F again. Now remove from the fire and add the peanuts, then stir until all is grained. Now place in a sieve once more and sift off the sugar, then to this sifted sugar add 1 pound of fresh sugar, water to dissolve same and color a light red. Finish as before, then spread the peanuts on a sieve thoroughly dry. It is not necessary to polish the peanuts if you intend them only for retail trade.

Recipe From: Rigby’s Reliable Candy Teacher, 1923

Use Vinegar to Absorb More Calcium

March 10, 2011

As your body ages, calcium absorption becomes increasing critical to prevent osteoporosis, bone fractures, reduction in height, and the widow’s hump.
You can use apple cider vinegar in your meal preparation to increase the absorption of calcium into your body.

To add calcium to your green salads, use greens such as spinach, Chinese cabbage, collard greens, broccoli (the veggies, not the greens) kale, mustard greens, okra, and other dark green leafy vegetables.
Add veggies according to your taste, sprinkle salad with feta cheese, and then mix two tablespoons honey, two tablespoons apple cider vinegar, and two tablespoons water for your dressing.

To add calcium to your non-dairy soups, understand that apple cider vinegar will leach calcium from soup bones, adding it to your soup stock. One tablespoon of vinegar per quart of water will make some difference in your calcium enrichment, but in this case, more is better, it is recommend using 1/2 cup apple cider vinegar per gallon of water.

To make your soup, put 2 to 3 pounds of chicken wings or meaty beef stew bones (a shank?) in your stock pot. Boil for 2 hours. Strain the broth, skim off and discard the fat, and separate the bones and skin from any remaining meat. Add the meat to the strained broth.

For chicken soup, add according to your tastes: example, some sliced onion, minced garlic, sliced carrots, some frozen peas and corn, small pasta like mini bow-ties or small shells, 5 or 6 soft chicken bullion cubes, boil for about ten minutes, and it’s done.

For beef stew, add barley to the beef stock, five or six soft bullion cubes, onions, garlic, celery, diced stewed tomatoes, some tomato paste, diced potatoes, and throw in some of whatever you on hand. If the broth is too watery, add a few mashed potato flakes, or Potato Buds as thickener.

Skippy Peanut Butter Recall… Here We Go Again…

March 8, 2011

Unilever Announces Recall of Skippy® Reduced Fat Peanut Butter Spread Due to Possible Health Risk Limited Recall of 6 Best-If-Used-By Dates

Contact:
Media Contact:
Anita Larsen
201-894-7760

Consumers:
800-453-3432

FOR IMMEDIATE RELEASE – March 4, 2011 – Unilever United States, Inc. today announced a limited recall of Skippy® Reduced Fat Creamy Peanut Butter Spread and Skippy® Reduced Fat Super Chunk Peanut Butter Spread, because it may be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA). No other Skippy® products are affected by this recall.

The product was distributed to retail outlets in Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia and Wisconsin.

The affected product, which is packaged in 16.3 oz plastic jars, is as follows:

* UPCs: 048001006812 and 048001006782 (located on the side of the jar’s label below the bar code.)
* Best-If-Used-By Dates: MAY1612LR1, MAY1712LR1, MAY1812LR1, MAY1912LR1, MAY2012LR1 and MAY2112LR1 (Stamped on the lid of the jar.)

To date, no illnesses related to this issue have been reported.

The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Skippy® Reduced Fat Peanut Butter Spread with the above UPCs and Best-If-Used-By-Dates are urged to discard the product immediately and call the company for a replacement coupon. Consumers can contact the company at 1-800-453-3432, which is operational 24 hours a day, for information on the recall. In addition, a consumer services representative is available Monday through Friday between the hours of 8:30 AM and 6:00 PM EST.

A Sauce

December 12, 2010

It all started with the need to use up some stuff in the cabinet that was getting near their time. A 10 oz can of Rotel and a 30oz container of Iron Cream Of Tomato Soup…

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Added to this is a mix of peppers from the garden this year that had been prepped and frozen, garlic, onions, cilantro, lime juice, worcestershire sauce,cumin, chili powder, paprika and salt..

And the sauce looked like this when done…

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Yesterday I made a meat mixture using some canned pork. I added some cheese to that and put a spoonful on a tortilla sliced in odd shapes and cooked in a little oil…

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I poured the sauce over all on the dish…

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I made a little salad using some spinach leaves and tomatoes…

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It came out nice and spicy, which helps on a cold nice and also when one just doesn’t really feel well and needs a pick me up…