200 gr of butter
1 cup of sugar
1 cup of corn meal/flour
½ cup of all purpose flour
½ cup of milk
1 teaspoon of baking powder
2-3 tablespoons of coconut flakes or grated parmesan cheese (optional)
1. Beat the butter and the sugar well.
2. Add the eggs and beat well.
3. Add the corn meal/flour, the wheat flour, the milk, the baking powder and beat well.
4. Put the cake mixture in a mould previously greased with butter and dusted with wheat flour.
5. Bake the cake in preheated oven (350 F) for 30-40 minutes or until golden brown and done.
6. Let the cake cool down.
7. Remove the cake from the mould and serve. Remarks:by Sonia Celegatti Althoff
You can find corn meal/flour in supermarkets or in deli shops.
Instead of coconut flakes or grated parmesan cheese, you can add some fennel seeds to the cake mixture.
These rolls are especially popular in the center-west, southeastern and
southern regions of Brazil.
1 cup tapioca starch
1/4 cup vegetable oil
1/4 cup water
1 teaspoon salt
6 tablespoons plain yogurt, nonfat or regular
1 cup grated parmesan cheese
Preheat oven to 450°F. Put tapioca starch in a metal bowl. Mix oil, water and salt in a pan. Bring to a boil. Pour the sputtering mixture onto the tapioca starch carefully to protect yourself from hot spatters. Mix together with a wooden spoon. Dough will be stiff. When cool enough to touch, add egg and mix well. Blend in yogurt. When well mixed, stir in cheese. Rub hands with oil and form batter into balls. Place on a greased baking sheet. Reduce oven temperature to 350°F. Bake 25_30 minutes, or until done. The rolls puff up during baking, but become flattened when cool.
For the Stuffing:
30g (1 oz) butter
1 tbsp sunflower oil
125g (4oz) streaky bacon, chopped
1 medium leek, trimmed and chopped
125g (4oz) fresh white breadcrumbs
4-5 level tbsp freshly chopped herbs e.g parsley, chives and basil
Salt and freshly ground black pepper
85g packet soft goat’s cheese with black pepper
1 medium egg
For the gravy:
1 chicken or vegetable stock cube
2 level tbsp cornflour
Set the oven to moderately hot, Gas Mark 5 or 190°C/375°F.
To make the stuffing: Melt the butter in a deep frying pan and add the sunflower oil. When hot, add the bacon to the pan and cook, stirring occasionally, until the bacon starts to crisp. Add the chopped leek to the pan and cook over a medium heat for 4-5 minutes, until the leek has softened. Remove the pan from the heat.
In a bowl, mix together the breadcrumbs, herbs and seasoning. Add the bacon and leek mixture and mix well. Leave the mixture to cool slightly, then mix in the goat’s cheese and egg.
Press the stuffing into the neck cavity of the turkey. Pull the skin over the stuffing and, if necessary, use a skewer to hold it in place, or just fold the skin under the bird. Weigh the stuffed turkey to calculate the roasting time, then place in roasting tin. To calculate the cooking time, allow 20 minutes per 500g – so 5kg turkey (stuffed weight) will need 3 hours 20 minutes.
Brush the turkey skin with the melted butter. Pour 1 litre (1 ¾ pint) water into the roasting tin around the turkey. Cover the turkey in foil and place towards the bottom of the oven – with the oven shelf in its lowest position. Keep the turkey covered in foil, until the last 45 minutes of cooking time, then remove the foil, baste the turkey and return to the oven until cooked through. To check that the turkey is cooked, pierce the thickest part with a skewer. If the juices run clear, then it is cooked, but if the juices are at all pink, continue cooking turkey until they run clear. If any parts of the turkey start to brown too quickly, cover them with foil.
When the turkey is cooked, remove from the oven and transfer to a warm serving plate. Cover with a clean sheet of foil and leave to rest in a warm place foe 20-30 minutes – this will make carving the meat easier.
To make the gravy: Pour the juices from the pan into a fat-separating jug and pour off the stock. Make the stock up to 450ml (3/4 pint) with water if necessary. Pour measured stock into a pan and bring to the boil.
Meanwhile mix the cornflour with 3 tablespoons cold water. Gradually add the slaked cornflour to the boiling juices in the pan, stirring well to give a smooth gravy. Add the cornflour until the desired consistency is reached. Season to taste and keep hot until ready to serve. Serves: 6, with some leftovers
Study Links Processed Red Meat to Bladder Cancer
Preservatives in Processed Red Meat, Especially Nitrite, May Play a Role in Cancer Risk By Katrina Woznicki
WebMD Health News
Aug. 2, 2010 -- Eating large amounts of processed red meats may raise the risk for developing bladder cancer, according to a new study.
Processed meats often contain the preservatives nitrate and nitrite. They are typically found in hot dogs, pepperoni, and deli cold cuts.
Researchers suspect that when processed meats are eaten regularly over time and in large quantities, these preservatives may interfere with the bladder’s lining when they are passed through the urine.
How the meat is prepared -- grilled, fried, microwaved, or broiled -- may also play a role in cancer risk.
Nitrite and Bladder Cancer
A team of researchers led by Amanda J. Cross, PhD, of the National Cancer Institute in Rockville, Md., followed 300,933 men and women aged 50 to 71 for more than seven years to evaluate the relationship between eating processed meat and the risk of developing bladder cancer. During the study, there were 854 cases (720 men and 134 women) of bladder cancer. The results are published in the online edition of the journal Cancer.
Participants filled out dietary questionnaires and provided information about their lifestyles, such as race/ethnicity, smoking, and education. Their total dietary nitrate and nitrite intakes were measured. The researchers also determined nitrite and nitrate content for 10 processed meats representing 90% of processed meats eaten in the U.S.
Researchers found a clear association between red meat cold cuts and bladder cancer risk. When they looked closer, they found a link between total dietary nitrite intake and bladder cancer risk but no clear link between total dietary nitrate intake and bladder cancer.
Bladder cancer was not associated with eating bacon, beef, hamburger, sausage, or steak, or white meat, such as chicken and turkey.
Those who ate the most red processed meats were more likely to be younger, less educated, less physically active, and eat fewer fruits, vegetables, and vitamins C and E. They were also more likely to be non-Hispanic whites, current smokers, and have a higher body mass index -- a measurement of height and weight.
"Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk," Cross says. Reviewed by Laura J. Martin, MD
1 Ground chicken breast 2 Biggs eggs 1/4 Teaspoon seasoned salt, to taste 1/2 Cup milk 1/2 Cup minced onion 1/2 lemon 1 Cup cremini mushrooms, sliced 1/2 Teaspoon oregano 1/2 Teaspoon Hot Sauce
Meatloaf Topping: 1/2 cup ketchup
Mix all ingredients in a bowl and then put into a baking.
Bake until thoroughly cooked usually about 45 minutes at 350°F. But keep an eye on it as it is extra lean so it cooks faster and will dry up. Makes great sandwiches the next day on a French roll with extra barbecue.
Note: Clean mushrooms with a damp cloth. Do not run directly under water…to those who like to fiddle with recipes (like me): The mushrooms are NOT optional! They're necessary to make this low-fat dish moist. My mother, who hates mushrooms, swore she wasn't even aware of them, so you may like this even if you're not a mushroom fan...
Pecan Pie Recipe
Ok, here it is. Just follow the step-by-step instructions and you'll be on your way to a perfect, pecan pie.
Pecan Pie Ingredients
This recipe calls for:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
2 Cups Roasted Pecans Step One: Melting Butter
Put the butter in the microwave until it is completely melted. During this step, preheat your regular oven to 350. Step two: Mixing
Mix together in the mixing bowl:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla Step Three: Eggs
Mix (slightly beat) eggs until they look like the ones shown in the picture to the left. Step Four: Add Eggs
Add the eggs to the batter and stir until the batter looks as it did before you added the eggs. Step Five:
Pour the pecan pie filling into pie shell. Step Six: Roasted Pecans
Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling. Some pecans will sink into the filling; while, others will remain on top. Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes. Step Seven:
After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning. Be careful not to spill you pie! The filling is runny and quite hot. Then, put the pie back in the oven.
After you put the pie back in the oven, it will need another 30 to 40 minutes. After about 30 minutes (a total of 1 hour in the oven) test the pie to see if it is done. You can test the pie by sticking a knife in the middle. If the knife comes out clean, the pie is done; if it comes out dirty, it needs about 10 more minutes in the oven.
Enjoy your masterpiece!
Kids are taught to share their toys and snacks. Unfortunately, they also share things you’d rather have them keep to themselves — germs. Getting sick is part of growing up, but there are ways to prevent infection and illness. “The best protection is immunization against vaccine-preventable illnesses, good old hand washing, and covering coughs and sneezes,” says Lisa M. Asta, MD, an associate clinical professor of pediatrics at the University of California-San Francisco, who practices in Walnut Creek, Calif.
Getting the chickenpox used to be an expected part of childhood, but not for kids today. A vaccine against the highly contagious varicella zoster virus is now available, making the blistery, itchy rash practically a thing of the past. Dr. Asta says the vaccine protects against 90 to 95 percent of all chickenpox infections. “Children who get chickenpox after being vaccinated generally have a milder illness,” she says. Scratching can infect the skin, so apply calamine lotion to help relieve itchiness.
f your child has cold-like symptoms, then develops a rash that looks like his cheeks were slapped, he may have fifth disease. This illness generally affects kids between 5 and 15 years old and is caused by parvovirus B19, says Kimberly Parker, RN, MSN, clinical program manager for illnesses prevention at Children’s Healthcare of Atlanta. The rash can spread to the trunk and limbs. In most kids, it’s a mild illness and doesn’t require treatment.
Although relatively rare in the United States thanks to vaccines, measles still affects 10 million people worldwide. The illness is a viral respiratory infection that causes fever, a hacking cough, and a total body rash. Measles can be serious and even fatal. The only way to prevent it is by vaccinating your child with the measles-mumps-rubella immunization (MMR). It’s given in two doses and is sometimes combined with the varicella (chickenpox) vaccine.
he MMR vaccine also protects against the mumps, a viral infection that causes headache, loss of appetite, and fever. The most well-known sign of mumps is swollen, painful salivary glands. Mumps is usually not serious inkids, but in some cases, serious complications can occur. Before the introduction of the vaccine in 1967, mumps was a common childhood illness in the United States, causing more than 200,000 cases a year. That number is now less than 1,000 cases annually.
MMR also protects against rubella, or German measles. “Rubella is a mild viral infection for children with fever and rash,” says Asta. However, the infection poses a real risk to unborn children. “If a woman who has not been immunized against rubella contracts the infection in early pregnancy, the fetus is at risk for severe congenital defects,” she says. Women who are not immune and are contemplating motherhood should consider getting a rubella virus vaccine at least a month before conception.
Hand, Foot, and Mouth Disease
Hand, foot, and mouth disease is considered a mild viral infection that generally affects kids younger than 10. Symptoms are painful mouth sores, fever, and sometimes a rash — typically on the palms of the hands and bottoms of the feet. There is no vaccine and nearly all kids are better in a week to 10 days. Hand, foot, and mouth disease is sometimes confused with hoof and mouth disease, which strikes livestock. However, they are not related.
Despite its name, ringworm is not caused by a worm — it’s a fungal infection. It causes a ring-shaped, itchy rash that can affect the scalp and nails, too. Asta says it is important to get a correct diagnosis, so the right medications are used. “Your pediatrician may be able to recommend an over-the-counter treatment,” she says. Ringworm is very common and contagious, so get it treated and make sure your kids aren’t sharing towels.
Lyme disease is a bacterial infection that is spread to people through bites from infected ticks. One distinctive sign is a bull’s-eye-shaped rash; however, not everyone gets this. Flu-like symptoms occur in early stages. Parker says that, when diagnosed early, the illness is usually successfully treated with antibiotics.Lyme disease is most common in the Northeast and upper Midwest. Using insect repellent with 20 to 30 percent DEET is good protection, but consult your child’s doctor first.
Once these tiny bugs make a home on your child’s scalp, they cause itchy heads and can be difficult to get rid of, says Parker, who recommends asking your doctor about medication. Lice and nits (eggs) can be removed with a fine-toothed comb. To avoid getting lice, tell your child to avoid head-to-head contact with other kids and not to share personal items, such as combs, hats, or hair ribbons.