Monthly Archives: October 2012

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Red Raspberry (Rubus Idaeus)

Name:  Raspberry

Latin:  Rubus Idaeus or Rubus Strigosus

Other Common Names:

Family:  Rosaceae

Parts Used:  Leaves and Berries

Vitamins & Minerals:

Used for:  This herb is considered to be one of the best for later on in pregnancy, and can be used to tone and condition the uterus, regardless of whether or not you are pregnant.  However, it is also a blood thinner, and I do not suggest that anyone with a history of miscarriage utilize this until the pregnancy is well established.  After birth, raspberry will help to increase milk supply.  It is also used to help combat post-partum depression.  Fresh raspberries steeped in vinegar are a heart tonic.

Use in tandem with:

Directions & Warnings:  Raspberry is a blood thinner, and should be used with caution if you utilize prescription blood-thinners.

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Good Daily Rituals (Natural Answers)

Start the day with 2 o oz glasses of filtered water.  End with one.  Sometime over the course of the day, take an antioxidant, 25-50 mg B-complex, and 500-1000 mg Vitamin C.  Supplement those 3 morning and evening glasses of water with 2-5 more during the day.

Pack your diet with good fats:  fish, olives, nuts, seeds, and beans.

Filter wash water before using it.   More of the harmful stuff is absorbed through the skin during a shower or bath or doing dishes than you absorb from drinking it.

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Golden Seafood Casserole (Alice Wesner)

Originally this recipe was discovered in a book that came with some cookware.  It has been altered to personal tastes since.

1/4 c butter
1/4 c flour
2 c milk
(salt and pepper)
3 boiled eggs, sliced
6 -8 oz frozen shrimp
1 can tuna, drained
3 oz cooked mushrooms
7 1/2 oz crabmeat
4 oz cheddar, grated
2 c breadcrumbs mixed with 1/4 c melted butter  (Or whatever amount seems right, using that ratio.  How many breadcrumbs you need depends heavily on the size and shape of your casserole.)

Make white sauce with butter, flour, and milk.  (Melt butter, carefully stir the flour into it, add milk.)  In 2 qt casserole, layer eggs, shrimp, sauce, tuna, suace, mushrooms, sauce, crabmeat, sauce.  Top with breadcrumbs.

Bake 1 hour at 325.

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Chocolate Cookie Press Cookies (Wiltons)

These were absolutely amazing.  First definable as “dark chocolate” cookies I have ever come across.  However, a warning should be given as to the potentially addictive quality of these cookies.

1 1/4 c butter

3/4 c sugar

2/3 c brown sugar

2 eggs

2 1/2 c flour

3/4 c cocoa

1/2 tsp baking soda

1/4 tsp salt

Cream butter and sugar.  Add eggs.  Sift together flour, cocoa, soda, and salt.  Add to butter mixture gradually, mixing as you go.

Bake 10-12 minutes at 375.

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Bisque of Clam and Chicken (Alice Wesner)

This recipe was revised from one within the Williamsburg cookbook by Alice Wesner.  As far as altering the recipe goes, she says that either shrimp or crab can be used to replace the chicken, if needed, and it is still tasty, although not as good as the original.
This recipe accidentally became a family tradition – she’d made it one year at Thanksgiving, and it received rave reviews.  The next year, there were no specific requests, and there was sadness at the absence of the Bisque.  Since then it has become a traditional starter for holiday meals, and now that I’ve tasted it, I can understand why.

1 1/2 c clam juice (from the can, top off with water)
2 T onion
1/4 c celery, diced
1 small bay leaf
2 c chicken broth
2 T butter
3 T flour
1 can boned chicken (8 oz)
1 can minced clams (8 oz)
1 c light cream
(salt and pepper to taste)
1/4 c whipping cream for the garnish

Simmer clam juice, onion, celery, and bay leaf for 30 minutes.  Add chicken broth and bring to a boil (you can strain it for a smoother texture here, but it tastes quite good without doing so).  While waiting, melt butter in a medium sauce pan and add flour.  Add hot stock, stir until blended.  Add chicken, clams, and light cream.  Season.  Simmer 20 minutes, stirring as needed.  Whip cream and garnish soup.  (Can skip the garnish if you want, still a lovely soup without it.)