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August 2010
Food for Thought
The Wonder of Water
What would this world be without water?
What a silly question? But it is worth considering. Scientists looking for life elsewhere in the vast Universe argue that life, at least as we know it, cannot exist without this substance composed of two widely existing chemicals: hydrogen and oxygen.
As long as its abundance in a more or less pure form is available, water is taken for granted. If, however, deprive a human, or other creature, of it for an extended period of time and its importance is realized. As one contemplates the ripples in a meandering brook the mind finds it hard to believe that this same collection of molecules, when forming a tsunami, is capable of destroying entire villages and populations.
A concern for earthlings is water in non-pure form. Ninety-seven percent of all the water on the earth is non-drinkable until the salt in it is removed. Separating salt from seawater nature accomplishes by evaporation or by freezing. Living organisms benefit as the evaporated water falls back to earth as rain or otherwise condenses. Other life forms thrive in the salty sea, for instance fish, mollusks whales and sharks. The oceans cover about seventy percent of the earth's surface and a minor part of that is found in what we Americans refer to as the gulf. The gulf, too, is taken for granted until an out-of-control well starts to spew millions of barrels of oil into it and suddenly a minor part of the sea looms, to us, as big as the rest of the oceans.
In its magnificence nature provides water to us in the form of edible vegetation. Munching on a delectable salad we probably forget that we are consuming a goodly amount of water. Not so with melons. Next time you are very thirsty, cut a big slice of watermelon, devour it and see how long your thirst lasts. You will have seen how one of the most remarkable feats of nature operates. A seed grows from the earth, a blossom forms and then turns into a melon, a living water purification plant, accepting water from earth and sky, regardless of any contaminants therein, and storing the liquid until enjoyed at the table.
bon appetit
Recipes of the Month
August is one of those months when everything seems to happen at once. Vacation has ended, especially for the youngsters who must return to the classroom, and mothers must prepare for the onrush of the demands of the school activities. The shopping for school clothes and making sure that all the paperwork is in order for class entry, including, of course, the payment of fees are such busyness. Somewhere, there also looms the many days of after school athletics, the uniforms for cheerleaders and marching bands. Also, don't forget that the schools, like many institutions, are pinched for money, so don't be surprised to find that parents of students may be asked to help out with contributions. The recipes this month are intended to make life a bit simpler.
THE FEATURED RECIPE USES MARY ANN'S CHILI SEASONING MIX
Kids like chili. They like things made with ground beef especially if it has a real "zing" to it and that's chili. Kids also like a quick and filling meal, regardless if it takes hours to prepare it. Here is a compromise that delights the eaters, but also doesn't require hours of preparation. Try it, you'll like it.
Quick Chili
1 lb ground beef
1 package (1.3 oz.) Mary Ann's Chili Seasoning Mix
1 teaspoon salt
1 can (15 oz) tomato sauce
1 can (16 oz.) whole tomatoes
1 can red kidney beans
In a medium saucepan brown the ground beef. Drain and discard the fat.
Add to the ground beef the contents of the package of Mary Ann's Chili Seasoning Mix, salt, tomato sauce, whole tomatoes and red kidney beans.
Bring ingredients to a boil, reduce heat, cover and simmer 20 minutes.
Serves 4
THIS RECIPE FEATURES MARY ANN'S PIZZA SEASONING
Chili and pizza are tasty foods and can provide good nutrition. Foods like this are more healthful if consumed with a salad containing lettuce and other vegetables. Try preparing this dish with the help of younger chefs. It is a good way to get them interested, early, in cooking and simply letting them spread the tomato sauce over the pizza crust and then place the other toppings.
Lazy Pizza
Sauce
1 8 ounce can Tomato Sauce
1 teaspoon Mary Ann's Pizza Seasoning
Topping
1 ½ lb ground beef
1 green bell pepper
1 medium size onion
2 fresh mushrooms
1 wedge of Mozzarella cheese
Batter
1 cup Flour
1 teaspoon Salt
1 teaspoon Italian Seasoning
1/2 teaspoon Pepper
2 Eggs
2/3 cup Milk
Heat the oven to 425 degrees F.
Prepare the sauce
Add Mary Ann's Pizza Seasoning to the tomato sauce.
Prepare the toppings
Chop the bell pepper and set aside.
Chop the onion and set aside.
Slice the mushrooms and set aside.
Grate the Mozzarella cheese and set aside.
Brown the meat and bell pepper together, drain and discard the grease. Set aside.
Prepare the batter
In a medium bowl combine the eggs and the milk, slowly add the flour while stirring so no lumps form then add the salt, Italian seasoning and pepper. Pour into a greased pizza pan. Tilt the pan from side to side covering the bottom of the pan with the batter.
Arrange the meat mixture, onion, and mushrooms over batter. Bake for 20 minutes or until golden brown. Remove from the oven and add pizza sauce and cheese. Return to oven for 10 more minutes or until cheese melts
THIS RECIPE FEATURES MARY ANN'S TACO SEASONING
Hopefully, at this time of the year you have home grown tomatoes, perhaps from your own vines, or at least from a near-by farmer's market. A taco salad is ever so much tastier when a good vine ripened tomato is part of the mix.
Taco Salad
1 ½ pound ground beef
¾ cup water
1 head of lettuce
4 medium sized tomatoes
1 onion
8 oz. block of cheddar cheese
1 (8 oz) bottle Thousand Island dressing
½ cup sugar
2 tablespoons Mary Ann's Taco Seasoning
1 package of unsalted corn tortilla chips
Wash the lettuce and then break the head into bite-sized pieces and set aside.
Dice the tomatoes and set aside.
Dice the onion and set aside.
Shred the cheddar cheese and set aside.
In a medium saucepan brown the ground beef. Add 1 tablespoon of Mary Ann's Taco Seasoning to the meat along with ¾ cup water. Simmer for 10 minutes then remove from heat. Let it cool.
Layer the lettuce, tomatoes, onion, ground beef and cheese on a large plate. Repeat with more layers until all ingredients are used. Refrigerate the salad.
Prepare the sauce by combining the sugar, Thousand Island dressing, and the remaining tablespoon of Taco Seasoning and set aside.
Just before serving, place the tortilla chips on salad plates and cover the chips with layered vegetables, cheese and ground beef, top off with sauce.
Serves 4
THIS RECIPE FEATURES VEGGIE PEPPER
This recipe aims to satisfy the hunger of almost any growing youngster as we resort to using, as a main ingredient, ground beef, a favorite of the classroom crowd. Also, the cook can relax while that work saving kitchen device, theCcrockpot, tends to some of the labor. No cooking utensil saves more time. Merely combine the ingredients of the recipe and go about your business. When you return several hours later, the dish is ready to serve.
Crockpot Time Saver Meatloaf
½ cup whole milk
1 cup bread crumbs
1 ½ lb ground beef
2 eggs
1 small onion
1 ½ teaspoon salt
½ teaspoon Veggie Pepper
1 teaspoon dry mustard
1 can (12 oz.) whole tomatoes
Peel the onion and set it aside for grating, later.
Place the milk and bread crumbs in a large mixing bowl, and let stand until the bread has absorbed all the milk.
Thoroughly mix the ground beef into the crumbs/milk mixture. Hollow out the center of the meat and break the eggs into it. Carefully beat the eggs a little; then grate the onions into the eggs. Add salt, the Veggie Pepper and mustard. Stir the egg-spice mixture into the beef mixture.
Shape into a round loaf and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on low setting for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to high setting, and reduce
some of the sauce. It should be thick, not thin.
Serves 6
Please note that any of the spices and spice blends shown in these recipes may be ordered from Mary Ann, along with your selection for this month, and you save additional shipping.
MARY ANN GIVES YOU A BONUS, TOO.
Save shipping charges by adding any other spices or teas to your monthly selection. For each dollar you spend for added products you also receive one bonus point which can be exchanged for more spices, teas or membership in the Spice Surprise Club. Details will be included with your order.
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Spice Club Recipes 
