The access to basic amenities including nutrition, health, and electricity has recede further in rural area of Bhalessa with more and more countryside leading to human suffering.

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Easily save money by using printable coupons and getting your Frozen Food Coupon to take to the grocery store.

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People from all over the world are filled with joyfulness every year when the Christmas season is about to start. The Christmas season is all about good will and sharing what you have. For many, this is the perfect time to shop and spend lots of money on gifts and…

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Author: Cook
Website: http://www.cookreceipts.com/desserts/cakes/white-cake.html

White Cake

Servings: 6
Ingredients:

1 c  Sugar
1/2 c  Shortening
4    Egg whites
1 ts Almond flavoring
2 c  Cake flour
3 ts Baking powder
1/4 ts Salt
1/2 c  Milk
OR
1/4 c  Evaporated milk diluted
-with
1/4 c  Water

Cream sugar and shortening. Sift flour, measure, and sift with baking
powder and salt. Add alternately with milk to creamed sugar and
shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly
beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate
oven (375 F) about 20 minutes. The Household Searchlight

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Author: Cook
Website: http://www.cookreceipts.com/miscellaneous/110-recipes/pickle…

Pickled Onions

Servings: 6
Ingredients:

1 ea Gallon Pickling Onions
1 c  Pickling Salt
1 c  Sugar Or To Taste (2 C Max)
5 c  White Vinegar
3 T  White Mustard Seeds
2 T  Horseradish OR
2 T  Peppercorns
1 x  Hot Red Peppers
1 x  Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 - 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

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Author: Cook
Website: http://www.cookreceipts.com/meat-dishes/chicken/greek-island…

GREEK ISLAND CHICKEN

Servings: 4
Ingredients:

-Waldine Van Geffen VGHC42A
4    Chicken breast halves; skin,
-bone
2 tb Olive oil
1    Onion; chopped
3 cl Garlic; minced
1    Red bell pepper; cut strips
1 1/2 oz Sun-dried tomato halves; no
-oil
1 1/2 c  Dry white wine
1/3 c  Pitted ripe olives; sliced
1    Lemon; sliced
1 1/2 ts Cinnamon
1 ts Honey
Salt and pepper
Parsley; chopped, garnish

In large skillet over medium heat, saute chicken breasts in oil about
5 minutes, turning once. Add onion, garlic and red pepper. Saute,
stirring often, about 4 minutes until onion is limp. With kitchen
shears, halve tomato halves; stir into skillet with remaining
ingredients except parsley. Cover and simmer 15 minutes. Remove cover
and cook 5 more minutes until chicken is tender and sauce is slightly
reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
Source: Sonoma Sun-Dried Tomatoes (wrv)

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Author: Cook
Website: http://www.cookreceipts.com/meat-dishes/chicken/chicken-luci…

CHICKEN LUCIA

Servings: 6
Ingredients:

-Waldine Van Geffen VGHC42A
2 lb Chicken breasts; bone, skin,
-1-1/2' chunks
Flour for dredging
Salt and freshly ground
-pepper to taste
1/4 c  Olive oiil
2 lg Cloves garlic; finely chop
1 ts Dried oregano
14 oz Can artichoke hears; drain,
-cut in half
3 tb Lemon juice
1 c  Water
1/4 c  Fresh parsley; chop

Season the flour with salt and pepper and dredge chicken in flour
mixture. Heat the oil and garlic in a large skillet. When hot, add
the chicken. Sprinkle with oregano and simmer over medium-high heat 3
to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and
add water. Cover and simmer until the chicken is done, 5 to 10
minutes, adding parsley in the last couple of minutes. Source:
Uncommon Gourmet (wrv)

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Author: Cook
Website: http://www.cookreceipts.com/specialty/cheese/ranch-cornbread…

RANCH CORNBREAD

Servings: 8
Ingredients:

1 c  Cornmeal
1 c  All purpose flour
1 tb Plus 1 t baking powder
2 tb Sugar
1 ts Salt
1 1/2 c  Milk
2    Eggs, beaten
1/2 c  Diced cooked ham
1/2 c  Sharp Cheddar cheese
1/2 c  Bell pepper, chopped
1/4 c  Chopped pimiento

Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining
ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven
for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425
for 30 minutes or until golden brown.

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Author: Cook
Website: http://www.cookreceipts.com/specialty/cheese/southwestern-bi…

SOUTHWESTERN BISCUITS - *P COOKING CLASS

Servings: 12
Ingredients:

2 c  All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c  Vegetable shortening
4 oz Diced canned green chilies (
1/2 c  Grated cheddar cheese
3/4 c  Milk
1 pn Black or cayenne pepper

HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the chilies, cheese and milk, adding more milk if necessary so the dough is
pliable but is still wet. Turn the dough onto a heavily floured surface,
and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the
dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a
2-inch round cutter (the diameter of a juice can), dipping the cutter in
flour between cutting each biscuit so they do not stick. Place the biscuits
on an ungreased cookie sheet and bake in the…

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Author: Cook
Website: http://www.cookreceipts.com/miscellaneous/2900-recipes/garli…

Garlic French Vinaigrette

Servings: 2
Ingredients:

2    Garlic cloves                       2 tb Fresh lemon juice
5 tb Heavy cream                         1 tb Olive oil
1/2 ts Dijon-style mustard                      Salt and pepper to taste

In a small saucepan boil the garlic in 2 inches water for 15 minutes, or
until it is tender, and drain it. In a bowl mash the garlic to a paste and
whisk in the cream, the mustard, the lemon juice, and salt and pepper to
taste, whisking until the mixture is thickened slightly. Add the oil, drop
by drop, whisking, and whisk the vinaigrette until it is emulsified. Makes
about 1/2 cup.

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