National Cheese Ball Day - April 17th

did you know???
April 17th is National Cheese Ball Day
here's a recipe to help you celebrate... ENJOY!!

Party Cheese Ball

Ingredients:

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
1/8 teaspoon cayenne pepper
1 cup finely chopped walnuts
Assorted crackers, breadsticks and/or fresh vegetables

Directions:

In a small mixing bowl, combine the first seven ingredients; mix well. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers, breadsticks and/or vegetables.

Yield: 1 cheese ball (1-1/2 cups).

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfPartyCheeseBall.htm

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Get Rid of Earmites in Cats at Home

Your tip of the day for April 17, 2006 - GET RID OF EARMITES IN CATS AT HOME

Eliminate ear mites... All it takes is a few drops of Wesson oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.

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Anchovies - The Secret Ingredient

Your tip of the day for April 14, 2006 - ANCHOVIES - THE SECRET INGREDIENT

The anchovy adds a magical depth to food, especially in Italian foods, steak sauces and Caesar and green goddess dressings. Both are salty and cured, and a little goes a long way.

Anchovies, unfortunately, carry a stigma, you either love them or you hate them. If you have never used them, you will love the fact that they melt into whatever you are making, hot or cold. This allows complete anonymity of use. I discovered how really delicious they could be when I had my first Caesar salad. Salty, rich anchovy fillets are often the stealth ingredient in Mediterranean dishes because they have the subtle ability to add depth without hitting you over the head.

Nowadays, I keep a little jar of fillets in olive oil always on hand to add to dishes. My favorite way to use them is to alternate adding garlic slices and anchovies in slits in leg of lamb. Anchovy is a vital flavor in Worcestershire sauce, even though you don't really taste it. No wonder Worcestershire is included in so many recipes. Compound butters add incredible richness to meats and vegetables, especially with a little anchovy added. Don't use too much. You're not trying for something fishy.

Just soften butter, mix it with flavorful stuff and roll it into a log with wax paper. I use chopped anchovies and herbs de province. Chill the blended butter and melt a generous pat on each steak as it comes off the grill.

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New Spice Island Combo

Your tip of the day - April 13, 2006 - NEW SPICE ISLAND COMBO

I have been a fan of Spice Islands ever since my mother first let me shake the paprika on the top of her casseroles. My daughter discovered a new combo, Rosemary and Garlic and swears by it. She uses it in everything, vegetables, salads, potatoes, soups, really, everything savory. We had it this weekend over fingerling potatoes roasted with olive oil and they were fabulous. Of course it may have something to do with the fact that my daughter is a fantastic cook and everything she prepares is a gourmet treat. My daughter had the standard bottle mixture but when I went to buy it, Publix only had the Grinder version so I bought that and am very happy with it. It gives a choice of coarse or fine grind. .

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