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September 12, 2005Answers:
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I'm a raw and living foodest. For those of you who are unfamiliar with what that is I only eat foods that have not been cooked. I do this because it maintains all of the nutrients and enzymes intact and is much healthier. I'm not here to try to convert anyone. I think you can reach maximum health by eating all kinds of foods fixed all kinds of ways. This is simply my life choice. What I'm here to do is help educate people as to what is happening to thier food. Did you know that the pharmaceutical companies have lobbied to have a law voted on called "Codex Aimentarius" that will take away our freedom to take suppliments? It has already been implemented in Europe. Of course it is still ok for them to put steroids, antiboitics and harmones in our foods. Have you wondered why there is a great influx of people acting aggressively and out of character? I'm here to help guide you through this mess. If you want to eat meat...eat meat...just get chemically free meat. I'm here to help you understand what is happening to you.
advice
I'm having a beach themed bday party for a friend whos turning 26. I want to make a rum cake and maybe grill some lime chicken w/ rice, and have a fruit tray with pineapples and mangoes and coconuts but I need some more ideas. I don't have a good recipe for a rum cake(neither does my granny). If anybody has any ideas for beach themed food-I need some, the party is in 2 weeks!
Oh, also, if I chose to do the rice pilaf thing, how do I buy it and prepare it for about 10-15 people??? I'm no cook and I'm clueless.
I have a couple of websites below for you. One has several rum cake recipes to choose from. The other has some different recipes that should be fun for you at a party. I have a couple of dips that I have had at parties that people always love.
The first one is a spinach and artichoke dip
2 C parmesan Cheese
2 C Mayonnaise
2 C frozen chopped spinach thawed
2 jars of marinated artichoke hearts
Open the artichoke jars and remove all the hard chewy parts of the artichoke and throw out. Then chop the artichokes into small bite size pieces. Then mix all the other ingredients together, put into a small baking dish and bake at 350 degrees until it browns on top and is bubbly. Serve w/your favorite chips or crackers. I also add garlic sometimes because I love it.
You may want to have enough ingredients on hand to make more because people do love it and it will be gone before you know it. This happens to be the original spinach artichoke dip recipe that now restaurants are copying and making a little different so that it is their own.
Weeping Salad
1 head of lettuce
Mayonnaise
1 sweet onion
sugar
1 carton frozen peas, cooked
Swiss cheese or parmesan cheese
crumbled bacon
In large salad bowl, place layer of lettuce broken into small chunks; spread spoonfuls of mayonnaise over it. Add layer of paper thin slices of onion; sprinkle lightly w/sugar. add layer of peas; then layer of Swiss cheese cut into strips/or cover w/ parmesan cheese, repeat layers until bowl is full. Use no Salt or pepper. Do not toss. Place in refrigerator two hours or over night (this one is great because you can make it a day ahead as long as you make sure the mayo is completely covering everything). The sugar causes the onion to "weep" and this, w/ mayonnaise, makes the dressing. When ready to serve, cover salad w/ crumbled bacon, toss and serve.
Border Buttermilk
1-6 oz. can frozen lemonade concentrate
1 lemonade can tequila
put into a blender filled w/crushed ice and blend at high speed until smooth, frothy and milky looking.
Key Lime Pie
1 can of condensed milk
4-6 limes (Since you can't get Key Limes regular limes will do)
2 eggs separated
Mix the milk limes and egg yolks together in a bowl. Get a gram cracker crust from the store and place the mixture in the crust. Beat the egg whites until stiff, meringue, and spread it over the pie mixture. Pop it in the over and brown the meringue, put in the refrigerator for two hours and it's done. I also make it w/o the eggs and put canned whipped cream around the edges and simply pop it in the refrigerator. This is the original Key Lime Recipe for the Florida Keys. It's the simplest you can't mess it up and it's the best pie you can make.
http://www.cooks.com/rec/search/0,1-00,rum_cake,FF.html
http://www.foodnetwork.com/food/et_parties/article/0,1972,FOOD_9870_1985103,00.html
Have Fun!
Namaste!
LULABELLE
(Rating: 5) very thorough, thanks!