Newspaper Pakistan

Number One Newspaper of Pakistan - Daily Jang- Jang Group
News portal with both English and Urdu newspapers available.
www.jang.com.pk/

The News International Pakistan
ISLAMABAD: The Election Commission of Pakistan has announced schedule of ... TODAY'S NEWSPAPER ... 4 Tempering a temper The Pakistan report card ...
thenews.jang.com.pk/

DAWN - Leading English Newspaper of Pakistan covering national
The Internet Edition of Dawn, a leading daily English newspaper of Pakistan.
www.dawn.com/

Welcome to the Pakistani Newspaper
“We discussed how the new government views the economic situation in Pakistan and the future roadmap to correct macro-economic balances” the meeting was ...
www.thepakistaninewspaper.com/

Pakistan Newspapers
Directory of Pakistani newspapers, magazines and news sites in English. Also Pakistan news headlines.
www.world-newspapers.com/pakistan.html

Pakistan Newspapers - Pakistan Newspaper & News Media Guide
Find links to Pakistan newspapers and news media. Discover the most extensive Pakistan newspaper and news media guide on the internet.
www.abyznewslinks.com/pakis.htm

Top 10 Pakistan Newspapers and Magazines
The largest searchable directory of magazines, newspapers and information sources from around the world. Personalized news collections.
www.allyoucanread.com/Top10_By_Countries/index.asp?id=130

Pakistan Newspapers: Newspapers from Pakistan : Pakistan news
Pakistan newspapers for information on local issues, politics, events, celebrations, people and business. Looking for accommodation, shopping, bargains and ...
www.onlinenewspapers.com/pakistan.htm

Pakistan Internet - Internet Cafe

Internet censorship in Pakistan
The Government of Pakistan some years back established the Pakistan Internet Exchange (PIE), as a means to monitor all incoming and outgoing Internet ...
en.wikipedia.org/wiki/Internet_censorship_in_Pakistan

SPIDER - Pakistan's Internet Magazine :: April 2008
Pakistani computer and internet magazine.
www.spider.tm/

Pakistan Internet Access Provider Lists
Pointers to resources for finding Internet access in Pakistan. Part of the Internet Access Providers Meta-List with resources for finding providers over a ...
herbison.com/iap_meta_list/iap_meta_list_pk.html

Pakistan Internet Usage and Telecommunications Reports
Pakistan Internet usage, population and telecommunications reports.
www.internetworldstats.com/asia/pk.htm

Pakistan: Selected Internet Resources
Selected Internet Resources: Pakistan. Portals to the World contain selective links providing authoritative, in-depth information about the nations and ...
www.loc.gov/rr/international/asian/ pakistan/pakistan.html -

Pakistan Song - Mp3 - Sindhi Song - Download Free - Pakistan Old Song

Pakistani Songs, Pakistani Music Albums, Pakistani Singers, Bands
Steaming of Pakistani music, songs with music screensavers, wallpapers and forum.
www.themuzik.com/

Pakistani Music, Download Pakistani MP3 Music, Pakistani Songs
Pakistani Music site where you find all the Pakistani Songs and music in mp3 format available for download at Pakistani Music site.
www.pakimp3.org/

:: ApniISP.Com ::. Latest Indian & Pakistani Songs, Free
07-04-2008 Video of Koi Chehra by Adeel has been added in Pakistani Videos! 30-03-2008 Songs of movie Tashan & Sirf have been added! 28-03-2008 ...
www.apniisp.com/

PakMusic.Net - New Latest Pakistani Music Latest Pakistani Albums
PakMusic.net latest Pakistani albums singles videos download albums singles videos Pakistan, music, songs, Pakistani Music, Junoon, junoon, ishq, ...
www.pakmusic.net/

MuziqPakistan - Pakistani Songs and Music from pop to ghazals
The largest collection of Pakistani songs and media on the web. Also has lyrics, audio stories and Live Transmission of PTV 24/7.
www.muziqpakistan.com/

Download Free Pakistani Indian Movies and Songs
Listen and play thousands of Pakistani, Indian and Bollywood mp3 songs and music free download. Listen Indian Pakistani songs online.
www.pakistani.pk/

Pakistani Music, Dramas, Pakistani videos, Lyrics
Your one stop destination for Pakistani Music, Pakistani Music Videos, Pakistani Drama, Lyrics and much more.
www.muziq.net/ -

Songs City - Download Pakistani Music - Latest Songs Noori
Resource for Streaming and downloading of Pakistani songs.
www.songscity.net/

Pakistani songs, music, videos, bollywood, entertainment, Pakistan
Pakistani music, bollywood, friends and entertainment for Pakistan.
www.apnachill.com/

Funmaza.Com - Free Polyphonic Ringtones, Mobile Software, Indian
polyphonic ringtones, mobile, software, ringtones, mobile ringtones, Indian polyphonic ringtones, Pakistani, music, songs, download, free, music, mobile software ...
www.funmaza.com/

Pakistan Food - Pakistan Food Recipe

Pakistani Recipes - Cooking with Contact Pakistan
Cooking with BJ - Recipes of Pakistani food, Chienese food, Western food and Arabian food.
www.contactpakistan.com/pakfood/

Cuisine of Pakistan
Meat (including Beef) plays a more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani ...
en.wikipedia.org/wiki/Cuisine_of_Pakistan

Pakistan Food and Cooking, Recipes, Pakistani Main, Vegetable
Search Pakistani Recipes, Pakistani Main, Vegetable, Sauces, Desserts Dishes.
www.nicepakistan.com/food.htm

Pakistani Recipes - Desi Cookbook
The largest collection of authentic Pakistani recipes online! ... As a student one of the biggest problems I had was FOOD! Its something most of us take for ...
www.desicookbook.com/

Pakistan Food, Pakistan Food Culture, Pakistan Food Recipe
Pakistan Food - South asian tourism society providing informations on the pakistan foods which cover informations on the various food culture in pakistan, ...
pakistan.saarctourism.org/pakistan-food.html

Pakistani Recipes Pakistani Food Pakistani Fashion News
Features Pakistani recipes Pakistani Recipes Pakistani Food Pakistani Fashion Pakistani News and more.
www.paktaste.com/

Pakistan Largest Information Portal
Pakistani Food Since the advent of air travel (and boats), Pakistanis have migrated to every corner of the planet. Along with their culture, ...
www.etaleem.com/channels/food/RecipeDisplay.asp?mainid=1

Food in Pakistan
HISTORY AND FOOD. The spreading of the Islam religion, starting in the A.D. 700s, forms the basis of Pakistani cuisine. Because Muslims (those who ...
www.foodbycountry.com/Kazakhstan-to-South-Africa/Pakistan.html

Pakistan Cricket Board - Cricket Team

* Cricinfo - Pakistan
The Indian Premier League may be cricket's centrifugal force, pulling in eyes, money and attention, but Pakistan and Bangladesh will wait just a bit longer ...
www.pcb.cricinfo.com/

* Pakistan Cricket Board - official website
Cricket news from BBC Sport · India secure win to level series · West Indies claim series victory · Pakistan v Bangladesh scores · Rain ends Sussex's ...
www.pcboard.com.pk/

* Cricinfo - Pakistan
Cricinfo Pakistan is Cricinfo's dedicated homepage for scores, news and articles about ... Cricinfo Fantasy Cricket - IPL 2008 Create your IPL XI now ...
www.cricinfo.com/db/NATIONAL/PAK/ -

* PakPassion - Pakistan Cricket Site
Pakistan cricket fan site, latest news, views, reports and discussions on the happenings in Pakistan cricket.
www.pakpassion.net/ -

* Pakistan Cricket Board - official website
Salman Butt stars in Pakistan 7-wicket win [Ball by ball commentary Report Picture ... Ahsan Hameed Malik: Cricket in Pakistan – Myths and Reality ...
www.pcb.com.pk/ -

* Pakistan national cricket team
The Pakistan National Cricket Team is an international cricket team representing Pakistan. It is administrated by the Pakistan Cricket Board (PCB). ...
en.wikipedia.org/wiki/Pakistan_national_cricket_team

* Cricket Bloggers of Pakistan
Shoaib Akhtar says he is ready to take court action to fight the five-year ban imposed on him by the Pakistan Cricket Board. ...
cricket.bloggers.pk/ -

* PCZ Pakistan Cricket Magazine - Home of Pakistan Cricket Fan's!
PCZ is the Home of Pakistan Cricket Supporters! Online Cricket Magazine where you can get all the news and views on Pakistan Cricket!
www.pakistancricketzone.com/

Airline International Pakistan - Airline Pakistan

* Pakistan International Airlines - Home
National airline, offering flight status, flight schedules and fares.
www.piac.com.pk/

* Pakistan International Airlines
Pakistan International Airlines Corporation, more commonly known as Pakistan International Airlines or PIA ...
en.wikipedia.org/wiki/Pakistan_International_Airlines

* Airlines in Pakistan
Airline Code, Airline Name. EM · Aero Asia International. 2L, Airblue Ltd. B4 · Bhoja Air · PK · Pakistan International Airlines. NL, Shaheen Air.
www.hotelstravel.com/cgi-bin/airlines.cgi?c=Pakistan

* Pakistan Low Cost No Frills Airlines: Cheap Flights (attitude Travel)
attitude Travel Pakistan low cost airlines guide is a resource for independent travelers looking for low cost, no-frills or cheap flights to and from ...
www.attitudetravel.com/pakistan/lowcostairlines/

* PIA Pakistan International Airlines Reviews and PIA Pakistan
Read PIA Pakistan International Airlines Reviews and Passenger Opinions about PIA Pakistan International Airlines, customer service quality, PIA Pakistan ...
www.airlinequality.com/Forum/pia.htm

* Net Access Communication Systems (Pvt.) Ltd
Pakistan International Airlines ...
www.fly-pia.com/

4 Ways of Increasing Your Profits Using Images

Images not only can create an aesthetically pleasing
atmosphere for users, but they can also (and more
importantly) help you gain credibility, and ultimately
sales if done correctly. Here are some great ways to
increase your credibility:

1. Self Portraits/Customer photos
Having a photo of yourself on your sales page will help
your customers feel more at home, and that they're dealing
with a real person, and not just a machine. This increases
your credibility in the viewer's eye because it adds a
personal touch, and you will see your sales increase when
you employ such methods. A great place to place a self
portrait is in an 'about me' section of your site or
newsletter. If you don't have a section like this, you
should consider creating one because this, just like the
image will increase your credibility and your conversion
rate.

Another way of using pictures to increase your conversion
rate is by using customer photos. You should place these
on customer testimonials, and when people view them, they
will see that this is a real customer that is satisfied
with your product, and they will carry much more weight
this way. Testimonials alone are a great way to increase
conversions, so don't hesitate to make them even more
effective by adding customer photos. The only problem here
is acquiring the photos themselves, since many people do
not have a self portrait, but that shouldn't stop you from
asking your customers for them, and maybe even offer them
discounts for some incentive! The choice is yours.

2. Product Packaging
Product packaging images - this means, regardless of what
you're selling, be it tangible or intangible, to offer
images of your product. If you're selling an ebook, create
an ebook cover. If you're selling an actual book, show a
photo of it. What this does is explain to the viewer of
your site that your product is 'real' and that they're
really getting something when they're spending their money.
It's been proven that simply showing an ebook cover on a
sales page can increase conversion rates by over 50%! You
can't afford to miss out on something so simple that will
increase your sales this much, so make it a point to have
some product packaging!

3. Physical Evidence of Product's Success
This can mean an infinite number of things depending on
what you're selling, but in a nutshell, try to include a
photo of something that lets your site's visitors know that
the product you're selling actually works. Some examples:
If you're selling a book on internet marketing, show a
picture of a check you've received while using the
techniques explained in your book. If you're selling a
book on bodybuilding, show before and after pictures of
someone who has practiced the methods explained in the
book. These kinds of things will drastically increase the
viewer's excitement in your product and will get them
itching to whip out their credit cards!

4. Soothing, Pleasant Graphics
You want your site's look to be welcoming just like a big
soft sofa, so your viewers are visually relaxed and not
constantly being annoyed. Things to avoid are animated
icons and bright/flashy/uncomplimentary colors as these are
very unprofessional, leading your visitors to believe your
product may also be unprofessional. Plus, these things may
turn away some visitors altogether, so do your best to
avoid them. Train yourself to use softer colors, softer
gradients, softer backgrounds, etc. And you (and your
visitors) will reap the benefits.

If you practice some or all of these methods you will see
great improvements in your conversion rates, so don't take
them lightly. People will read interesting copy, but
nothing builds credibility like a bit of positive imagery.
Hope you've learned something!

Barrett Phillips is webmaster of Baphi.com and Author of
"Simply Design - Aesthetics That Sell"
His book offers tutorials on Ebook Cover Design, Logo
Design, and Web Page Design geared towards intenet
entrepreneurs.? http://www.baphi.com/

Chicken curry Kashmiri style (Kokur Roganjosh)

ingredients
serves: 4-6
1 kg (2.2 lb) Chicken broiler, cut into 8 - 10 pieces
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 Black cardamom (badi elaichi), crushed
4 tbsp (60 ml) 2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1 Bay leaves (tej patta)
2 x 1 inch sticks Cinnamon (daichini)
3 Cloves (laung)
1 tsp (2 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala

method
1. Marinate the chicken with yoghurt, salt, and black cardamom. Refrigerate for 2-3 hours.

2. Heat the oil in a heavy-bottomed pot. Add the chicken, asafoetida, bay leaves, cinnamon sticks, and cloves. Cook till the yoghurt dries completely and the oil surfaces (about 10 minutes). Lower heat and cook, turning frequently, till the chicken becomes a rich brown colour.

3. Mix the red chilli powder with a few spoons of water and add to the pot. Stir briskly for a few seconds on high heat. Add 1 cup water, ginger powder, aniseed powder, and garam masala. Cook till the gravy thickens and the oil surfaces.

4. Serve hot with rice.

Chicken Curry with Roasted Spices (Xacuti de Galinha)

ingredients
1 kg (2.2 lb) Chicken, cut into 12 pieces
2 cups (150 g) 5 oz Coconut (nariyal), grated
2 Onions, medium-sized, sliced
10 Kashmiri chillies (sookhi lal mirch)
1 tsp (2 g) Cumin (jeera) seeds
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
2 tsp (4 g) Poppy seeds (khus khus)
6 Black peppercorns (sabut kali mirch)
2 Cinnamon (dalchini), 1 inch sticks
8 Cloves (laung)
1 Star anise (chakri phoot)
2 tsp (4 g) Fennel (mot/ saunf)
1/2 tsp (1 g) Turmeric (haldi) powder
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
1 1/2 tsp (1 1/2 inch piece) Ginger (adrak), minced
1 1/4 tsp (9 cloves) Garlic (lasan), minced
2 tsp (8 g) Salt
2 - 3 tbsp (30 - 45 ml) Lemon (nimbu) juice

method
1. Grind 1 cup coconut with 1/2 cup warm water and extract 3/4 cup thick coconut milk. Add 1 cup warm water to the coconut again and extract 1 cup thin coconut milk. Keep both aside.

2. Heat a frying pan and dry roast 1 cup coconut till light brown. Dry roast the onions for a few minutes.

3. In the same pan, add 1 tsp oil and saute the Kashmiri chillies for 1 minute. Remove. Saute each of the next 8 ingredients separately with a few drops of oil for a few seconds. Do not allow any of the spices to burn as they will turn bitter.

4. Grind the roasted coconut, onions and spices with the turmeric powder and a little water to a smooth paste.

5. Heat the oil in a large pan; add the onions and saute till soft and golden. Add the ginger and garlic; saute for 1 minute.

6. Add the chicken and saute for 2-3 minutes on high heat till brown. Add the roasted coconut spice paste and mix well.

7. Add the thin coconut milk and salt, mix well, bring to the boil, lower heat and simmer partially covered for 20 minutes until the chicken is cooked and the gravy is thick.

8. Add the thick coconut milk and lemon juice and simmer for 5 minutes. Adjust seasoning.

9. Serve hot with rice or pulao.

Note: For a less rich dish, replace coconut milk with water.

Chicken Potato and Butter Bean Stew

This heart-warming chicken stew is given a decorative touch with a patterned potato topping. Sweet potatoes are very easy to mash, and their delicious flavour makes an interesting addition to poultry and game. Serve the stew with crunchy vegetables, such as lightly cooked mangetout or French beans.
Preparation time : 20 minutes,
Cooking time : 1 hour 20 minutes,
Oven : Preheat to 180‚°C (350‚°F, gas mark 4),
Calories per serving: 445
ingredients
serves 4
4 chicken breasts, skinned and boned
4 oz (115 g) tinned butter beans
1 medium onion
3/4 pint (450 ml) chicken stock
1 pinch of saffron
8 oz (225 g) carrots
6 oz (175 g) leeks
2 teaspoons fresh thyme and parsley
or 1 teaspoon dried thyme and parsley
Salt and freshly ground black pepper
2 teaspoons snipped chives

for the topping
12 oz (350 g) sweet potatoes
12 oz (350 g) English potatoes
1/4 pint (150 ml) whole or semi-skimmed milk
1 pinch powdered cinnamon

method
1. Peel and slice the onion. Pour the chicken stock into a pan and add the onion and the saffron. Bring to the boil, reduce the heat and leave to simmer briskly, uncovered, for 15 minutes.

2. Meanwhile, slice both the carrots and the leeks into regular-sized rounds. In a 2 pint (1.1 litre) flat, Ovenproof dish, layer the chicken breasts with the thyme, parsley, carrots and leeks. Pour over the saffron and onion stock. Season to taste with salt and freshly ground black pepper, cover and cook in the Oven for 40 minutes, stirring well halfway through.

3. While the casserole is cooking, peel and cut the sweet potatoes into rounds 1 in (25 mm) thick. Cook the rounds in boiling water for about 15 minutes until soft, then drain and mash them thoroughly, adding half the milk and the cinnamon.

4. Peel and cut the English potatoes into similar-sized round pieces and cook them in boiling water for 15-20 minutes.
Drain, add the remaining milk, and mash thoroughly.

5. When the casserole is cooked, remove the lid and stir in the butter beans. Cover with the mashed sweet potatoes and English potatoes, arranging them by hand, or using a piping bag in a striped manner if desired.

6. Return the casserole to the Oven and bake for a further 40 minutes until the topping is lightly crisp and golden. Garnish with the snipped chives and serve immediately.

Boiled Beef, Pork and Lamb and Chicken with Vegetables

ingredients
serves 10
225 g shin of beef
450 g hand of pork
225 g breast of lamb
1 x 1.5 kg chicken
350 g chopped onion
350 g sliced carrot
350 g diced potato
125 g sliced okra
125 g lima beans
1 fresh red chilli
675 g tomato concassee
Worcester sauce
Tabasco sauce
cayenne pepper

method
1. Place 225 g shin of beef, 450 g hand of pork, 225 g breast of lamb and 1 x 1.5 kg chicken in a pan, cover with water, season and simmer until tender.

2. Remove all the flesh from the bones and cut it into large dice. Simmer 350 g each of chopped onion, sliced carrot and diced potato, 125 g each of sliced okra and lima beans and 1 fresh red chilli in the cooking liquid from the meat, then add 675 g tomato concassee, the diced meats, Worcester sauce, Tabasco sauce and cayenne pepper.

3. Cook until it is reduced to a thickish consistency and serve.

Bacon Lettuce and Tomato Sandwich

ingredients
serves 4
8 slices White bread, toasted
175 g (6 oz) 6 oz Bacon, chopped and grilled (broiled) until crisp
4 Large lettuce leaves
3 Medium tomatoes, sliced
6 Tbs Mayonnaise
Salt and pepper to taste

method
Put half the toast slices on a board and arrange the bacon over them. Cover with the lettuce and tomato and salt and pepper to taste. Spread the mayonnaise generously over the four remaining slices and cover the filling. Cut in half and serve at once.

Porterhouse Steak With Red Wine Sauce

Steaks occupy a special place in the American heart, and no wonder. They are simple and quick to make and absolutely fantastic to eat, whether they be T-bone, sirloin or porterhouse, as here. The red wine sauce in the recipe below may be omitted if you prefer your steak unadorned.
ingredients
serves 4
3 Tbs Black peppercorns
4 Porterhouse steaks, cut about 1 cm (1/2 in) thick
2 Garlic cloves, crushed
1 tsp Salt
50 g (2 oz) 4 Tbs Butter
2 Medium onions, thinly sliced
125 g (4 oz) 1 cup Mushrooms, thinly sliced
125 ml (4 fl oz) 1/2 cup Red wine
1/4 tsp Dried thyme
1 Tbs Beurrie manie (two parts flour and one part butter blended)

method
1. Crush the peppercorns coarsely and put them in a shallow dish. Rub the steaks all over with the garlic and salt, and press each side into the peppercorns.

2. Melt half the butter in a large frying-pan. Add the onions and fry until they are soft. Stir in the mushrooms and fry for 3 minutes. Transfer the vegetables to a plate while you cook the steaks.

3. Add the remaining butter to the pan. Add the steaks and fry for 3 minutes on each side over moderate heat. Reduce the heat to moderately low and fry for a further 3 minutes on each side. This will give you rare steaks; double the cooking time for well-done steaks. Transfer the steaks to a warmed serving platter and keep hot.

4. Return the vegetable mixture to the pan and pour over the wine. Stir in the thyme and boil for 2 minutes. Add the beurre manie, a little at a time, and cook for a further 2 minutes, stirring constantly, or until the sauce has thickened.

5. Pour over the steaks and serve at once.

American Chocolate Chip Cookies

ingredients
about 30 cookies
125 g (4 oz) 8 Tbs Butter
125 g (4 oz) 1/2 cup Sugar
75 g (3 oz) 1/2 cup Brown sugar
1 Egg
1/2 tsp Vanilla essence (extract)
175 g (6 oz) 1 1/2 cups Flour
1/2 tsp Salt
1/2 tsp Bicarbonate of soda (baking soda)
50 g (2 oz) 1/3 cup Walnuts, chopped
125 g (4 oz) 1/2 cup Dark plain (semi-sweet) chocolate chips

method
1. Preheat the oven to fairly hot 1900C (Gas Mark 5, 375°F).

2. Beat the butter with a wooden spoon until it is creamy. Mix the sugars together, then gradually add to the butter, beating until the mixture is light and fluffy. Beat in the egg and vanilla.

3. Sift the flour, salt and soda into a bowl. Stir into the butter mixture until it forms a smooth batter. Stir in the nuts and chocolate chips.

4. Drop teaspoonfuls of the mixture or to well-greased baking sheets; leaving about 2 1/2 cm (1 in) between each cookie. Put the sheets into the oven and bake for 10 to 15 minutes, or until they are lightly browned. Cool on a wire rack before serving.

Strawberry Shortcake

ingredients
8 servings
225 g (8 oz) 2 cups Flour
50 g (2 oz) 1/2 cup Icing (confectioners') sugar
175 g (6 oz) 12 Tbs Butter, softened
1 Egg yolk
300 ml (10 fl oz) 1 1/4 cups Double (heavy) cream
1/2 kg (1 lb) Strawberries, hulled
2 Tbs Castor (superfine) sugar

method
1. Sift the flour and icing (confectioners') sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Mix and knead together until the mixture forms a smooth dough. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.

2. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).

3. Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet and put the sheet into the oven. Bake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.

4. Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream. Spoon the mixture into a heap in the centre of one of the shortcakes. Cut the other circle into eight equal triangles. Pile the triangles up against the strawberry mixture, sprinkle over the castor (superfine) sugar and serve.

Philadelphia pepper pot

ingredients
serves 6 - 8
1 Veal knuckle, sawn into 3 pieces'
1 Bouquet garni
6 Black peppercorns
5 litres (10 pints) 6 quarts Water
1/2 kg (1 lb) Blanched tripe, cut into 2 1/2 cm (1 in) pieces
1 Medium onion, chopped
2 Large carrots, chopped
2 Celery stalks, chopped
Salt and pepper to taste
1/2 tsp Red pepper flakes
2 Medium potatoes, diced
2 Tbs Cornflour (cornstarch),blended with 2 Tbs water
15 g (1/2 oz) 1 Tbs Butter
2 TbsChopped parsley

method
1. Put the veal, bouquet garni, peppercorns and water in a large saucepan. Bring to the boil, skimming any scum from the surface.

2. Reduce the heat to low, cover the pan and simmer for 2 1/2 hours.

3. Remove the pan from the heat and lift out the knuckle.

4. Put the veal pieces on a chopping board and remove the meat from the knuckle. Discard the fat and bones and cut the meat into small cubes.

5. Strain the stock into a large bowl. Return the stock to the pan and add the tripe, onion, carrots, celery, salt, pepper and red pepper flakes.

6. Bring to the boil, reduce the heat to low and cover. Simmer the soup for 1 hour.

7. Add the potatoes and reserved veal cubes and continue to simmer for a further 30 minutes, or until the potatoes are tender.

8. Stir in the cornflour (cornstarch) and butter until the soup thickens slightly. Transfer to a warmed tureen, sprinkle over the parsley and serve.

American Potato Salad

Almost every culture has at least one potato salad to its credit—and most have many. This recipe is a typical American version.
ingredients
serves 4
1/2 kg (1 lb) Cooked potatoes, sliced
125 ml (4 fl oz) 1/2 cup Mayonnaise
1 Tbs Lemon juice
1 Tbs Olive oil
Salt and pepper to taste
2 Tbs Chopped chives
4 Tbs Chopped leeks

method
1. Put three-quarters of the potatoes in a salad bowl. Pour over the mayonnaise, lemon juice and oil and season to taste with salt and pepper, and half the chives. Toss until the potatoes are thoroughly coated.

2. Arrange the remaining potato slices on top of the salad and sprinkle over the remaining chives and the leeks. Cover and chill in the refrigerator for 30 minutes before serving.

American Chocolate chip cookies

ingredients
about 30 cookies
125 g (4 oz) 8 Tbs Butter
125 g (4 oz) 1/2 cup Sugar
75 g (3 oz) 1/2 cup Brown sugar
1 Egg
1/2 tsp Vanilla essence (extract)
175 g (6 oz) 1 1/2 cups Flour
1/2 tsp Salt
1/2 tsp Bicarbonate of soda (baking soda)
50 g (2 oz) 1/3 cup Walnuts, chopped
125 g (4 oz) 1/2 cup Dark plain (semi-sweet) chocolate chips

method
1. Preheat the oven to fairly hot 1900C (Gas Mark 5, 375°F).

2. Beat the butter with a wooden spoon until it is creamy. Mix the sugars together, then gradually add to the butter, beating until the mixture is light and fluffy. Beat in the egg and vanilla.

3. Sift the flour, salt and soda into a bowl. Stir into the butter mixture until it forms a smooth batter. Stir in the nuts and chocolate chips.

4. Drop teaspoonfuls of the mixture or to well-greased baking sheets; leaving about 2 1/2 cm (1 in) between each cookie. Put the sheets into the oven and bake for 10 to 15 minutes, or until they are lightly browned. Cool on a wire rack before serving.
rating
1 2 3 4 5 15 users have helped to rate this recipe.

3 reviews
Cookies
posted by Deborah Cahill @ 06:03PM, 8/14/08
It just hasnt worked out for me at all
Far too hot, far too long
posted by Pix @ 07:39PM, 9/05/08
Decrease the heat to 350F (even 325,) and bake for 8-10 minutes for chewy cookies. The cookies will be very soft upon leaving the oven. Let them rest on the cookie sheet for a few minutes before removing them to a wire rack to finish cooling.
Any appreciable browning will mean that the edges are very crispy, and may not be acceptable to all tasters.
Cookies
posted by harriet Cooke @ 11:20AM, 6/13/09
They make lovely cookies, but wath out! mine spread and became cookie cake!

Chinese Black Bean Vinaigrette Recipe

Cooking Time and Serve Estimate for Chinese Black Bean Vinaigrette Recipe
Serves 1

Ingredients for making Chinese Black Bean Vinaigrette Recipe
1 1/4 ts Minced garlic
1 1/4 ts Minced fresh ginger
2 tb Minced shallots
1/4 c Sesame oil
3/4 c Canola oil
1/2 c Unseasoned rice vinegar
2 tb Soy sauce
2 tb Thai-style chili sauce
2 ts Honey
1/2 c Fermented black beans;
-rinsed
1/4 c Minced cilantro

Method for preparing Chinese Black Bean Vinaigrette Recipe
1. Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor.
2. This recipe yields about 2 cups of vinaigrette.

Green Noodles with Capsicums Recipe

Green Noodles with Capsicums Recipe is a something different and quick. Economical too.

Cooking Time and Serve Estimate for Green Noodles with Capsicums Recipe
Cooking time : 30 mins.
Preparation time : 15 mins.

Serves 8
Ingredients for making Green Noodles with Capsicums Recipe
2 packets vegetable noodles
2 onions
2 capsicums ( large )
1 teaspoon soya sauce
4 tablespoons oil
salt to taste
diluted chilli sauce to serve

Method for preparing Green Noodles with Capsicums Recipe
1. Chop the onions and capsicums.
2. Boil plenty of water in a vessel. Add 2 teaspoons of oil to the boiling water.
3. Add the noodles to the boiling water.
4. After 5 minutes, separate noodles with a knife.
5. When the noodles are soft, drain them.
6. Heat the oil thoroughly in a vessel, add the onions and fry for 1 minute.
7. Add the capsicums and fry again for a few minutes.
8. When the capsicums are cooked, add the cooked noodles, soya sauce and salt.
9. Make diluted chilli sauce by adding water in the proportion 1 teaspoon of water to 1 tablespoon of chill sauce.
10. Serve this diluted sauce with the noodles.

Chinese Vegetable Trio Soup Recipe

This Chinese Vegetable Trio Soup Recipe has great eye appeal because of the different colours of vegetables used. The varied textures of the vegetables also add an interesting element to this soup. Feel free to choose any combination of your favourite 3 veggies.

Cooking Time and Serve Estimate for Chinese Vegetable Soup Recipe
Cooking Time : 5 mins.
Preparation Time : 5 mins.

Serves 4.
Ingredients for making Chinese Vegetable Soup Recipe
4½ cups clear vegetable stock
¾ cup mushrooms, sliced
½ cup carrots, sliced
10 to 12 whole spinach leaves
½ teaspoon sesame (til) oil
salt to taste

To serve
chillies in vinegar
Method for preparing Chinese Vegetable Soup Recipe
1. Put the stock to boil in a large pan.
2. Add the mushrooms and carrots and simmer till the vegetables are tender.
3. Add the spinach leaves and salt and boil for a few more seconds.
4. Trickle the oil on top.
5. Serve hot with chillies in vinegar.

Chinese Restaurant Spiced Rice Recipe

Cooking Time and Serve Estimate for Chinese Restaurant Spiced Rice Recipe

Cooking Time : 40 min.
Preparation Time : 40 min.

Serves 5
Ingredients for making Chinese Restaurant Spiced Rice Recipe
1 c uncooked rice, washed and
-drained
2 tb corn oil
1 onion, finely minced
2 lg cloves garlic, finely minced
1 lg scallion, finely minced
1 md size green pepper, parboiled
- and cu; t into slivers
1 c water
1 c chicken stock
1/4 ts dried marjoram crushed
1/4 ts dried tarragon leaves,
-crushed
2 tb freshly chopped parsley
2 tb freshly chopped dill
3 dashes cayenne pepper
1/2 ts ground ginger

Method for preparing Chinese Restaurant Spiced Rice Recipe
1. Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.

2. Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture.

3. Sprinkle with herbs,spices and seasoning. Stir. Cover tightly and place in
preheated 450 degree oven for 5 minutes.

4. Serve immediately.

Chinese Restaurant Spiced Rice Recipe
Cooking Time and Serve Estimate for Chinese Restaurant Spiced Rice Recipe

Cooking Time : 40 min.
Preparation Time : 40 min.

Serves 5

Ingredients for making Chinese Restaurant Spiced Rice Recipe
1 c uncooked rice, washed and
-drained
2 tb corn oil
1 onion, finely minced
2 lg cloves garlic, finely minced
1 lg scallion, finely minced
1 md size green pepper, parboiled
- and cu; t into slivers
1 c water
1 c chicken stock
1/4 ts dried marjoram crushed
1/4 ts dried tarragon leaves,
-crushed
2 tb freshly chopped parsley
2 tb freshly chopped dill
3 dashes cayenne pepper
1/2 ts ground ginger

Method for preparing Chinese Restaurant Spiced Rice Recipe
1. Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.
2. Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture.
3. Sprinkle with herbs,spices and seasoning. Stir. Cover tightly and place in
preheated 450 degree oven for 5 minutes.
4. Serve immediately.

Chao Tom (Shrimp and Sugar Cane Rolls)

1 lb Shrimp, shelled and deveined
2 ts Salt
2 Garlic cloves
2 Shallots
2 ts Sugar
1/4 ts Black pepper
1 tb Toasted rice powder
1 tb Vietnamese fish sauce (nuoc
-mam) 2 tb Ice water
Vegetable oil to oil your -hands Three 6-inch long canned -sugar cane sections 1 Cucumber, peeled and cut
-into thin slivers 1 c Fresh mint leaves
1 c Fresh coriander leaves
Twelve butter or red leaf -lettuce leaves Twelve 8-inch round dried -rice papers

-------------------------------DIPPING SAUCE-------------------------------
4 Garlic cloves
2 Fresh Serrano chiles
2 tb Sugar
6 tb Vietnamese fish sauce (nuoc
-man) 4 tb Fresh lime juice
6 To 8 tablespoons water
The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exciting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime and water. Strain into a dipping bowl. NOTE: If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6. Posted by Stephen Ceideberg; December 13 1991.

Alaska Vol-Au-Vents

418 g Canned Alaska salmon
-(pink or red) 24 ea Vol-au-vent cases
-(pre-cooked, individual) 250 g Cucumber; peeled and diced
1 ts Salt
150 ml Mayonnaise
4 tb Sour cream
-OR- Greek yogurt 2 ts Freshly chopped mint
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

Cooks Recipes Kobeba Samakeyah

1/2 c Bulgur, fine (cracked wheat)
1/2 sm Onion, cut in half
Salt (to taste) Pepper (to taste)

--------------------------------FISH FILLING--------------------------------
1/2 lb Flounder, fillets, OR
1/2 lb Cod, fillets
2 tb Butter, unsalted
1 md Onion, chopped
2 Scallions, trimmed, chopped
1 tb Cilantro, chopped
-- (coriander) (opt) 1 ts Cumin, ground
Salt (to taste) Pepper (to taste)

--------------------------------TAHINI SAUCE--------------------------------
1/2 c Tahini (sesame seed paste)
1/2 c Water (approximately)
2 tb Vinegar, red wine
1 ea Garlic, clove, minced
Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped
Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Asparagus with Hazelnuts & Tarragon Vinaigrette

1 lb Fresh asparagus, trimmed
1/4 c Minced shallots
3 tb Tarragon-white wine vinegar
4 ts Chopped fresh tarragon OR
1 1/4 ts Dried tarragon
1 ts Dijon mustard
7 tb Hazelnut oil, walnut oil
-or olive oil 4 c Baby lettuces or inner
-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,
-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl

Artichoke Hearts Vinaigrette

28 oz Canned artichoke hearts
1/4 c Butter or margarine
Flour 1/3 c Butter or margarine,
-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.
2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or
margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.
4. Place the 1/3 cup melted butter or margarine in a 10-inch,
heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in
Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see
recipe). 7. Just before serving, pour dressing over artichoke hearts.

Artichoke Bottoms with Bay Scallops

3/4 lb Scallops, bay, washed
1 c Bread crumbs, fresh, fine
3 tb Parsley, fresh, minced
1/2 ts Tarragon, dried
1/4 c Celery, minced
2 Garlic, cloves, minced
28 oz Artichoke bottoms, drained
(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Crockpot Chicken And Rice

Ingredients
1/2poundmushrooms, fresh
1/2cuponions, chopped
2poundchicken, raw
1teaspoonchicken bouillon
1teaspoonpoultry seasoning
1/4teaspoonsalt
2cupwater
3/4cuprice, uncooked

Directions:
Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

Yakitori (Broiled Chicken, Scallions and Chicken Livers)1

3 tb Sake (rice wine)
1 tb All purpose soy sauce
2 ts Sugar
1 1 inch piece ginger root;
Cut into paper thin slices 8 Chicken livers; trimmed of
All fat 2 Whole chicken breasts or 4
Legs; boned and cut into 1 Inch pieces 8 Scallions;including 3 inches
Of the green stems, cut into 1 to 1 1/2 inch long pieces
1 1/2 c Teriyaki sauce
Kona sansho (Japanese pepper PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade. 2. On each of 4 small skewers, string 4 halved chicken livers. On
each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion. TO COOK: Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all. TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.

Chatni Gashneez ( Coriander Chutney )

1 c Roughly chopped coriander
2 Garlic cloves
1 Green chili
1/2 c Coarsely chopped walnuts
1/4 c Lemon juice or vinegar
Salt Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.

Polish Lenten Mushroom "Cutlets" (Kotelty Z Gryzbow)

1 lb Mushrooms, fresh;*
1 c Onion; chopped
3 tb Butter
2 c Hard rolls; 2 or 3
1/2 c Milk
3 ea Eggs; lightly beaten
3 tb Parsley; chopped
-fresh ground pepper -to taste 1/2 c Breadcrumbs; more if needed
Butter; as needed for -sauteing cutlets Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the
breadcrumbs. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor."

Lacto: Zuccini In Mock Cream Sauce

6 sm Zuccini
2 Cloves Garlic, finely minced
1 tb Butter
1 tb Flour
Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together now, and add pepper, and the optional cheese, if desired. This recipe is actually quick and easy, and absolutely delicious. I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if I use crisco) This recipe comes from Greg Pongracz.

Baba Ganouj (Tangy Eggplant Dip)

Ingredients
2eacheggplants
2tablespoontahini
2eachgarlic. cloves, pressed
1eachlemon, juice
2tablespoonparsley, fresh, chopped, optional
1/2teaspoonsalt
1pepper, to taste

Directions:
Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.

Makes 4-6 sandwiches or serves 6-8 as a dip.

Chunky Leek and Potato Soup

1/2 lb Potatoes
1 pt Cold water
1 md Leek
1 Garlic clove
1/2 md Onion
1/4 tb Oil
1/2 ts Yeast extract
1/2 ts Ground black pepper
1 Bay leaf
1/4 ts Caraway seed
1 Celery stalk
Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot.

Carrot Sandwich Spread

5 md Carrots
1/3 c Tahini
1 tb Miso, white
1/4 ts Celery seeds
1 Garlic clove, pressed
pn Cayenne pepper, optional Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp. Whisk together carrot juice and tahini until well blended. Mix together in pulp and remaining ingredients. Spread generously on whole grain toast and top with lettuce. Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium Vegetarian Gourmet, Summer 1993/MM by DEEANNE

Artichoke Baskets with Caper Dip

2 Artichokes (about 12oz each)
1/2 c Fat free mayonnaise
1 cl Garlic, minced
1 tb Small capers, OR
1 sm Pickle, chopped
1 tb Caper or pickle brine
Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes. TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine. TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves. NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain. Makes 2 servings, 129 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens

Baked Lemon Chicken with Peppers

1/2 c Olive oil
2 lg Red peppers
1/3 c Lemon juice
2 lg Green peppers
2 tb Chopped Italian parsley
3/4 ts Salt
1 tb Dried oregano
1/8 ts Pepper
3 1/2 lb Broiler/fryer chicken
Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.

Chicken with Portobello Mushroom Sauce

3 lg Portobello mushrooms;
-stems removed 2 tb Olive oil
1 ts Olive oil
Salt & freshly ground pepper 8 md Boneless chicken breasts
With skin 1 c Dry white wine
1/2 c Chicken stock
1/2 c Heavy cream
Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the mushrooms, stemmed side down on
a baking sheet. Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper. Roast for about 12 minutes or until tender. Thinly slice the mushrooms and transfer to a plate. 2. Heat the remaining 2 tablespoons olive oil in a large skillet.
Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet. Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer. Transfer the chicken to a large plate and keep warm. 3. Add the white wine to the skillet and boil over high heat,
stirring to scrape up any browned bits, until reduced by half, about 5 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 more minutes. Stir in the mushrooms and season with salt and pepper. Set each chicken breast on a large plate and spoon the sauce over and serve.

Gai Tom Kha (Thai Chicken In Coconut Milk Soup)

Stephen Ceideburg 4 c Medium coconut milk
1 1/2 c Chicken stock
3 Quarter-sized pieces dried
-galangal (kha), or 6 -quarter-sized Pieces fresh galangal 4 Stalks fresh lemon grass,
-bruised, cut into 2-inch -lengths 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
(nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

Chicken Baked with Orange-Spiced Harissa Sauce

1/4 c Harissa sauce (preceeding)
1/2 c Orange juice
1 T Grated orange peel
1/4 c Cider vinegar
2 T Vegetable oil
2 t Sugar
1 t Ground cinnamon
3 lb Chicken
Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350? F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon. Heat Index = 4

Bombay Chicken with Almonds

-Patricia McKenna-BJDJ46B 1 ts Diet margarine
1/4 c Chopped almonds
2 ts Curry powder, divided
1 c Diced, unpeeled apple
1/2 c Chopped onion
1/2 c Sliced fresh mushrooms
1 tb All-purpose flour
1 ts Chicken bouillon granules
1 c Boiling water
1/2 c Skim milk
1 tb Lemon juice
1 c Chopped, cooked chicken
Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently.
Sprinkle almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet; saute 5 minutes. Stir in remaining 1 teaspoon curry powder and flour. Cook over low heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated. PER SERVING: 1/2 cup = calories - 116, carbohydrate - 9 g., protein - 8 g., fat -
6 g., cholesterol - 12 mg., fiber - 1 g., sodium - 38 mg. Exchanges -
1 Medium-fat Meat 1/2 Starch FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright 1988

Low-Fat Glazed Chicken in Crockpot

Ingredients
6ozorange juice, frozen concentrate
3eachchicken breasts, split
1/2teaspoonmarjoram
1dsnutmeg, ground
1dsgarlic powder (optional)
1/4cupwater
2tablespooncornstarch

Directions:
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.

When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

Chicken with Peppers and Sausage

1/2 lb Sweet Italian-sausage links
1 lg Red pepper
1 lg Yellow pepper
1 Medium-size red onion
3 tb Olive or salad oil
1/2 ts Dried thyme leaves
2 Whole medium-size
-skinless,boneless chicken -breasts Salt Pepper 4 ts Balsamic or red wine vinegar
Thyme sprigs for garnish About 40 minutes before serving, in a 12" skillet over medium heat, heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover;cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat. Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil, cook peppers,onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently. Cut each chicken breast in half; sprinkle lightly with salt and pepper. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve. Makes 4 servings.

Cooks Recipes Chicken & Stuffing Bake

Ingredients
1pkinstant chicken stuffing
1/2cupcarrot, chopped
1/2cuponion, chopped
1/2cupcelery, chopped
1cnmushroom soup
1/3cupmilk
1teaspoonparsley, chopped
6eachchicken breasts
1teaspoonpaprika

Directions:
Heat oven to 400 F. Prepare stuffing mix according to directions but add
vegetables and seasoning packet. Combine soup, milk and parsley, set aside
Arrange stuffing across center of 3 qt baking dish, Spoon small amount of
mixture on bottom of casserole on either side of stuffing. Arrange chicken
breasts on soup mix, overlap if necessary. Sprinkle with paprika. Pour
remaining soup mixture over chicken. Cover with foil and bake 15 min.
Uncover and bake another 10 - 15 minutes. Stir sauce before serving.

Cooks Recipes Lemony Baked Chicken

-Waldine Van Geffen VGHC42A 8 Chicken thighs or breasts
-halves 1 c Dried tomato bits
1/4 c Lemon juice
1/4 c Chicken stock
1 tb Grated lemon peel
1 tb Rosemary
x Salt and pepper Place dried tomato bits in bottom of a baking dish or pan. Place chicken one layer deep over tomato bits. Pour lemon juice and stock over chicken. Sprinkle lemon peel, rosemary, salt and pepper over all. Cover and bake at 350~ until tender, about 40 to 45 minutes. Before serving, spoon juices over top of chicken. (wrv)

A Fresh Face is Only Five Minutes Away

Time is at a premium these days with tight schedules and hectic days. At the end of each day there are plenty of things not done especially when it comes to personal care. All of us seem to struggle to find time for ourselves. Five minutes are all you need to make your face look fresher, brighter and more energetic. A few simple techniques are all you need to maintain your looks without much fuss.

Five minutes are enough to help rejuvenate a tired looking face. If you can spare these five minutes you will be rewarded with a fresh looking face. Numerous facial masks available can be used in the convenience of your home to give you a thorough cleaning which deals with blackheads, impurities and the dead cells on your face. The masks pull away all these to give you a fresh glowing face.

You can easily be overwhelmed with the number of choices available. The one deciding factor should be the skin type. You need to pick a face mask product that is suitable for your skin. A person with dry skin will want a face mask that will moisturize. An oil controlled mask product would be right for someone with oily skin. If you are worried about the sagging skin on your face choose a tightening and firming mask. A radiant mask will help to rid your face of the accumulated dead cells and make the dull face glow. A decongesting face mask will dig out all the dirt deep from the pores and will give you a deep cleansing.

Deep cleaning masks
Keeping you pores clean is essential to avoid skin problems like blackheads, acne and pimples. Deep cleansing is essential to achieve this. A good cleansing mask can help you out. These masks will also exfoliate the face by removing the dead cells and will bring back the glow. Clay masks harden on the face and pull out the grime. You will then need to rinse it off with lukewarm or cold water.

Other types of deep cleansing masks need to be peeled off your face once they are dry. Peel with the help of your fingers and then wash off any residues. These are excellent exfoliants.

Time is the key factor here. You may choose from masks that dry in five minutes or masks that can take an hour to set. Any of these will help you freshen up your face by exfoliating it. Carefully follow the instructions given. Remember to choose a mask that is suitable for your skin type or else you may have to face undesirable side effects.

Start taking care of your face at an early age so that you don’t have to face premature ageing of your facial skin. Regular use of face masks will keep your face young and will delay the signs of ageing.

Spend a few minutes everyday on your face and you will be rewarded with a face that belies your age. Take care of your face and it will take care of you.

Four Steps to a Beautiful Skin

All of us want that elusive young, radiant and beautiful skin. It really is not that hard to get. All you need is regular care. A proper skin care routine with the right steps can help you have the skin of your dreams. Our skin needs to last us a life time, and taking proper care of it ensures that it looks good all the time.

It pays to have a daily skin care routine. It does not have to be too elaborate, but a few minutes every day will go a long way in keeping your skin looking young and beautiful. Your skin will feel better and fresh after the daily routine. Soon you will noticeable difference in your skin quality.

Make skin care a part of your daily routine and benefit from it. Follow these four simple steps to a great looking skin.

First step to a beautiful skin:
Choose the right product. Learn a little about your skin type and its needs. Find out what will benefit and what should be kept away from it. Your skin may be dry normal or oily, and you will need a product that is suitable to you skin type. If you chose a product unsuitable to your skin, you will not benefit from it on the other hand you may have undesirable side effects.

Second step to a beautiful skin:
Steam. Steaming is an essential beauty treatment for your facial skin and should be a part of the daily routine. Steaming helps clear and open the pores of our skin. Open pores are easier to cleanse. Steam your skin at the end of the day.

A facial steamer is best suited for the purpose, but you don’t have to rush to buy one. You can dip a thick towel in hot water and wring it lightly. Wrap your face in this wet steaming towel. Leave it there for ninety seconds and then remove. Repeat if you wish too.

Third step to a beautiful skin:
Cleansing. We are all aware of how important it is to keep the skin clean. Steaming the face helps a cleanser to work better. The open pores cleanse better and are easily rid of oil and dirt. Splash your face and neck with some warm water after steaming.

Take a small amount of cleanser in your palm, use a little water to work up lather. Use this creamy foam on your moist face and neck. Massage into the face using your finger tips or a complexion brush. Use circular motions as you do so. Massage for half a minute before you rinse.
Fourth step to a beautiful skin:
Once you have finished cleaning the face, it is now time to tone and moisturize it. Use an alcohol free toner which is gentle on the face. Then use a small amount of moisturizer to make the skin nice and soft.

Be careful of what you use on your skin. The latest products on the shelves may not be suitable for you, nor should you try out the next home remedy you come across. Choose carefully before you decide something for the face, because after all this face will have to last us a life time.

Older Married Female Cancer Survivors Have Added Health Problems

As cancer survivors live longer, questions arise about what kind of care long-term survivors require.

A recently published study from Case Western Reserve University's Mandel School of Applied Social Sciences found 245 older married women who survived cancer had more health problems as compared to a sample of 245 married women without cancer.

The article, "Health and Well-Being in Older Married Female Cancer Survivors," was published as part of a special supplement of the Journal of the American Geriatrics Society, along with other articles that resulted from a conference at CWRU on geriatric oncology, said Aloen Townsend, the lead researcher and associate professor of social work.

"There is a pressing need to study older cancer survivors," Townsend said. "It is critical to disentangle the experiences that are unique to older cancer survivors from experiences that are common to aging individuals."

Health care for cancer survivors is a growing concern, according to the researchers.

Beginning with the first wave of the Health and Retirement Study (1992), survey answers from married women who had malignant tumors (excluding skin) were compared with information provided by a sample of married women with no cancers.

The women in both groups were matched for age (51 to 61), ethnicity, and race. They had 12 years of education, came from homes with annual incomes of around $47,000 and had been married between 27-29 years, on average. Nearly half of all women in the study had others, in addition to their husbands, living in their homes.

On average, the cancer group had been diagnosed about 10 years earlier. Most had breast or gynecological cancers.

Overall the cancer survivors had more health problems than for the women without cancer. The survivors also reported higher levels of fatigue, physical limitations, more doctor visits and more days in bed for health reasons than the other group. Before controlling for other variables, they also reported more symptoms of depression.

In both groups, significant predictors for depression were fatigue, pain and a lower education level.

After adjusting for health problems, fatigue and pain, both groups of women had similar depression levels, leading the researchers to note that higher depression levels found in cancer survivors in some prior studies may be due to the worse health, pain, and fatigue experienced by survivors.

Source: Case Western Reserve University

Children Exposed to Acetaminophen Prenatally More Likely to Have Asthma Symptoms at Age Five

First study to demonstrate association between asthma and acetaminophen is linked to gene involved in detoxification of foreign substances
Children who were exposed to acetaminophen prenatally were more likely to have asthma symptoms at age five in a study of 300 African-American and Dominican Republic children living in New York City. Building on prior research showing an association between both prenatal and postnatal acetaminophen and asthma, this is the first study to demonstrate a direct link between asthma and an ability to detoxify foreign substances in the body. The findings were published this week in the journal Thorax.

The study, conducted by the Columbia Center for Children's Environmental Health at Columbia University's Mailman School of Public Health, found that the relationship was stronger in children with a variant of a gene, glutathione S transferase, involved in detoxification of foreign substances. The variant is common among African-American and Hispanic populations. The results suggest that less efficient detoxification is a mechanism in the association between acetaminophen and asthma.

The researchers assessed the use of analgesics during pregnancy and found that 34 percent of mothers reported acetaminophen use during pregnancy, and 27 percent of children had wheeze, an asthma-related symptom. The children whose mothers had taken acetaminophen were more likely to wheeze, visit the emergency room for respiratory problems, and develop allergy symptoms, compared to those children whose mothers did not take acetaminophen. The risk increased with increasing number of days of prenatal acetaminophen use. The children in this study live in neighborhoods of New York City that have been the hardest hit by the asthma epidemic: Northern Manhattan and the South Bronx.

Acetaminophen use among children in the U.S. has increased substantially since the early 1980s and has become increasingly common among women during pregnancy so that most women in the U.S. take acetaminophen during pregnancy. This increase coincided with a doubling of the prevalence of asthma among children in the country between 1980 and 1995.

"These findings might provide an explanation for some of the increased asthma risk in minority communities and suggest caution in the use of acetaminophen in pregnancy," says Matthew S. Perzanowski, PhD, assistant professor of Environmental Health Sciences at the Mailman School of Public Health.

Reasons for prenatal acetaminophen use vary, but in this study population the observed associations with headaches suggest pain management as likely; however, other host factors that caused mothers to take acetaminophen and also cause asthma may explain their association. While infection is one such potential confounder, the Mailman School researchers found no association between the reported use of antibiotics and acetaminophen, and adjustment for antibiotic use during pregnancy did not affect the results.

According to the researchers, the prevalence of current wheeze diminished as the children aged, from 40 percent at age one year to 25 percent, 17 percent and 27 percent at ages two, three, and five, respectively. However, the association between prenatal acetaminophen exposure and current wheeze strengthened as the children aged.

The Columbia Center for Children's Environmental Health study adjusted relative risks for sex, race/ethnicity, birth order, maternal asthma, maternal hardship, exposure to environmental tobacco smoke, antibiotic use and postnatal acetaminophen use.

In a similar study conducted in the UK, the frequency of acetaminophen use during pregnancy and the magnitude of association in the UK study were similar to that in New York City.

Source: Columbia University's Mailman School of Public Health

Researchers May Have Discovered How Hormone Progesterone Prevents Preterm Birth

Researchers at Yale School of Medicine believe they may have discovered how the hormone progesterone acts to prevent preterm birth.

The findings will be presented at the Annual Scientific Meeting of the Society for Maternal-Fetal Medicine (SMFM) in Chicago by Errol Norwitz, M.D., professor in the Department of Obstetrics, Gynecology & Reproductive Sciences at Yale.

Preterm birth-delivery prior to 37 weeks gestation-has become increasingly common over the past 40 years. Currently, one in eight pregnancies in the U.S. are delivered prematurely. These premature infants are at least seven times more likely to die or have long-term neurologic injury compared with infants delivered at term. Efforts to date to prevent preterm birth have been largely unsuccessful. Several recent studies have suggested that progesterone supplementation from weeks 16-20 of gestation through 36 weeks may prevent preterm birth in about one-third of high-risk women, but the molecular mechanism by which progesterone acts was not known until now.

One-third of preterm birth is linked to premature rupture of the fetal membranes. Prior studies have suggested that rupture results from weakening of the membranes by apoptosis (programmed cell death). Norwitz and his Yale colleagues have shown for the first time that progesterone can prevent apoptosis in fetal membranes.

"We were able to demonstrate that progesterone prevents apoptosis in an artificial environment in the laboratory in which we stimulated healthy fetal membranes with pro-inflammatory mediators," said Norwitz. "Interestingly, and somewhat unexpectedly, we also saw an inhibition of apoptosis under basal conditions without the presence of pro-inflammatory mediators. This suggests that the same mechanism may also be important for the normal onset of labor at term."

Top 10 Fire Prevention and Safety Tips

1 - Install and Maintain Smoke Detectors!
Smoke detectors warn you of a fire in time for you to escape. Install them on each level of your home and outside each sleeping area. Test them every month, following the manufacturer's directions. Replace batteries twice a year, or whenever a detector chirps to signal that its battery is low. Don't ever borrow a detector's battery for other uses - a disabled smoke detector can't save your life!

2 - Smokers Need Watchers!
Carelessly discarded cigarettes are the leading cause of fire deaths in the United States. Never smoke in bed or when you are drowsy. Provide large, deep ashtrays for smokers, and put water on butts before discarding them. Before going to bed or leaving home, check under and around sofa cushions for smoldering cigarettes. Better yet, don't smoke!

3 - Space Heaters Need Space!
Keep portable and space heaters at least 3 feet (one meter) from anything that can burn. Never leave heaters on when you leave home or go to bed, and keep children well away from them!

4 - Use Electricity Safely!
If an appliance smokes or has an unusual smell, unplug it immediately and have it repaired or replaced. Replace any electrical cord that is cracked or frayed. Don't overload extension cords or run them under rugs.

5 - Stop, Drop and Roll!
Everyone should know this rule: if your clothes catch fire, don't run! Stop where you are, drop to the ground, cover your face with your hands to protect your face and lungs, and roll over and over until the fire is out!

6 - Plan and Practice Your Escape!
If fire breaks out in your home, you have to get out fast! With your family, plan two ways out of every room. Choose a meeting place outside where everyone will gather! Once you are out, STAY OUT! At least twice a year, have the whole family practice the escape plan!

7 - Be Careful While Cooking!
Never leave cooking unattended. Keep cooking areas clear of combustibles, and wear short or tight fitting sleeves when you cook. Keep the handles of your pots turned inward so the pots can't be knocked or pulled over. If grease catches on fire, carefully slide a lid over the pan to smother the flames, then turn off the burner. Never put foil or other metals in a microwave oven!

8 - Matches and Lighters are Tools!
In the hands of a child, matches or lighters are deadly! Use child-resistant lighters, and store all matches and lighters high where kids can't reach them, preferably in a locked cabinet. Teach your children from the start that matches and lighters are tools for adults, not for kids. If children find matches or lighters, they should tell a grownup immediately!

9 - Cool a Burn!
If someone gets burned, immediately place the wound in cool water for 10-15 minutes. If the burn blisters or chars, see a doctor immediately. Call 911!

10 - Crawl Low Under Smoke!
Smoke is dangerous! If you encounter smoke, use an alternate escape route. If you must exit thru smoke, the cleanest air will be 12-24 inches above the floor. Crawl on your hands and knees to the nearest safe exit!

City Information Mumbai - India

Mumbai (formerly known as Bombay) Political capital of Maharashtra, and commercial capital of India, Mumbai is many cities in one. As the world's largest textiles market, a major industrialcentre and the country's busiest port handling over 40 percent of India's maritime trade, it contributes around 50 percent of the national exchequer. The city hums with activity, and its more than eight million residents and three million commuters seem to be constantly on the move. Natural increase and steady rural migration have quadrupled Bombay's population over the last 40 years. Theoriginal island of Bombay consolidating a number of earlier islands-is only 24 kilometres (15 miles) long and some four kilometres (2.5 miles) wide at its broadest point, and has a population density of over 43,000 persons per square kilometre (100,000 per square mile), amongst the highest in the world. Pavement dwellers and slums coexist with modem skyscrapers and gracious colonial buildings, obsolete textile mills with impressive modem factories, Christian churches with Hindu temples in a medley of contradictions that makes Mumbai a product of the Indian past that holds the key to the present and the future.

Perhaps the appropriate place to begin exploring Bombay's colonial legacy is the Gateway of India. Built to commemorate the royal visit of George V and Queen Mary in 1911 but only completed in 1924, the gateway is a combination of European and Indian ceremonial architecture. The last British troops marched out through this gate when India became independent in 1947. Today it is a favourite haunt of tourist.

City Information Jaipur - India

Jaipur, popularly known as the Pink City, was founded in 1727 AD by one of the greatest rulers of the Kachhawaha clan, the astronomer king Sawai Jai Singh. The pink color was used at the time of making to create an impression of red sandstone buildings of Mughal cities - and repainted in 1876, during the visit of the Prince of Wales. The city is best explored on foot and the adventurous visitor willing to go into the inner lanes can discover a whole new world not visible to the tourist-in-a-hurry.

The city of Jaipur is the logical starting point for anyone traveling in Rajasthan because of its central location and good air, road, and rail connections.

To the west lies the desert region of Marwar (Bikaner, Jaisalmer and Jodhpur), to the north and south run the craggy Aravali hills. From Jaipur it is an easy drive to Alwar and the Sariska Tiger Reserve in the northeast, or to Ajmer, Pushkar and Kishnagarh in the South east.
Also within reach is the Shekawati region in the northwest and Ranthambor National Park in the east.

Amer Fort
One of the most magnificent destinations in Jaipur, on the rugged hills outside of town sits Amer Fort. (Amber Fort). It is an example of fascinating blend of Hindu and Muslim architecture built in red sandstone and white marble. The highlight of the fort is the Seesh Mahal (mirror Palace), a palace known for its craftsmanship in mirrors.

Bairath
Lying between Jaipur & Alwar this is a location, which has significance from the Mahabaratha times and it is said that the Pandavas spent one year of their exile here. Excavations reveal that Bairath formed a part of the Mauryan Empire and flourished as a Buddhist establishment.

City Palace
In the heart of the city is situated the City Palace, which is now a museum except for one section where the erstwhile royal family still lives. Grey-white marble columns studded with floral motifs in gold and coloured stones support the carved arches. The museum houses a fascinating armory of Mughal and Rajput weapons and swords of all shapes and sizes. There is also an art gallery.

Gaitor
Gaitor is about 15 kms. from Jaipur and is famous for the cenotaphs or chhatris of Jaipur rulers, with the exception of Sawai Ishwari Singh’s. The cenotaph of Sawai jai Singh ii stands out for its delicate carvings and beautiful shape.

Galta
Galta is about 20 kms. from Jaipur is Galta, famous for the old pilgrim centre of Galtaji and 'kunds' (natural springs and reservoirs) said to have curative powers. The small temple of the Sun god, built by Diwan Kriparam on top of the highest peak, is visible form all parts of the city.

Hawa Mahal
Hawa Mahal The most famous landmark of Jaipur, the palace of winds built in 1799 by Sawai Pratap Singh was actually planned for the royal household to have a look at every day life of the city. The palace has tier upon tier of curved arch surmounting fairy casements with "jali" - latticework screens.

Jaigarh Fort
Jaigarh Fort Named after Jai Singh II, the Jaigarh fort is perched on a cliff surrounded by huge battlements with inside walkways. It is one of the few military structures of medieval India preserved almost intact, containing palaces, a granary, a well-planned cannon foundry, several temples, a tall tower and a giant mounted cannon-the Jain Ban (Jaivan) the largest cannon in the world.

Jal Mahal
The Jal Mahal on a picturesque palace amidst the Man Sagar Lake is Jaipur's lake palace surrounded with water. It was built for royal duck shooting parties.

Jantar Mantar
Jantar Mantar Largest of the five remarkable observatories made by Jai Singh in five different cities, this is the best-preserved one. It shows the Maharaja’s passion for astronomy.

Nahar Garh
Nahar Garh Perched atop a picturesque hill, the Nahargarh Fort offers a breathtaking view of the city below. Initially it was built by Sawai Jain Singh in 1734 A.D. and was enlarged and given its present shape by Sawai Madho Singh in 1885 A.D. There is a road to Nahargarh from Amer, which passes through the hills .

Ramgarh Lake
Ramgarh Lake This is a huge artificial lake created by constructing a high bund amidst tree-covered hills. Much of the original structures are now in ruins but its beautiful landscape makes it an idyllic picnic spot.

City Information Delhi - India

Delhi is the capital of India, and it's also the travel hub of northern India. It's an excellent base for visiting Agra and the Taj Mahal, and the Rajasthani colour of Jaipur is less than five hours away. If you're heading north to the Himalaya or east to the ghats of Varanasi, you'll probably pass through Delhi. So you might as well grit your teeth, hold your breath and dive on in.

Delhi stands at the western end of the Gangetic Plain, bordered on the eastern side by the state of Uttar Pradesh, and on the other three sides by the state of Haryana. Travelers to Delhi get two cities for the price of one. 'Old' Delhi, the capital of Muslim India between the mid-17th and late 19th centuries, is full of formidable mosques, monuments and forts. It's a lively area of colorful bazaars, narrow streets and barely controlled chaos. In contrast, New Delhi, the imperial city created by the British Raj, is composed of spacious, tree-lined avenues and imposing government buildings, and has a sense of order absent in other parts of the city.

The city is expansive but easy to navigate. The hub of New Delhi is Connaught Place, where you'll find most of the airline offices, travel agents and banks. 'Old' Delhi is a couple of kilometers north, and its main thoroughfare is Chandni Chowk. The two main centres for accommodation are Paharganj, near New Delhi Railway Station (budget), and Janpath, on the southern side of Connaught Place (budget and mid-range). There are a number of cinemas and performing arts centers around Connaught Place, but Delhi's strict licensing laws effectively curtail nightlife.

The main bus station, the Interstate Bus Terminal, is at Kashmiri Gate, north of the (Old) Delhi Railway Station.

Area: 1483 sq km (572 sq mi)
Population: 13.8 million
Country: India
Main language: Hindi

Honda Super Cub and 50cc Honda Cub - A Classic!

A very clever design: the Honda Super Cub was the combination of a moped and a scooter. It attracted many people due to its friendly and non intimidating look. People who before had felt threatened by bigger motorcycles, approached and adopted this model very quickly.

It was a versatile motorcycle and had enough power to carry two passengers or a passenger with luggage. Its large diameter tires and wide seats made the ride almost as comfortable as the touring bikes from that time.

Honda 50cc Cub and Super Cub FACTS
" In 1952 Honda built 7000 units of this bike which represented the 70% of the entire production of Japanese motorcycles for that year.
" Thanks to this model Honda Motorcycles were absolute market leaders during 1953 and 1954.

It’s worth mentioning that those were very competitive days. There were many manufacturers competing for a very fast growing and demanding market.
" The Honda Super Cub was the equivalent of the Ford T or the Volkswagen Beetle for automobiles. As of 1992 Honda Motorcycles had built 20 million of these machines.
" The Honda 50cc Super Cub was exported to 120 countries.

As the Volkswagen Beetle, the Honda Super Cub didn't change much through time. Just take a look at the technical data below:

1959 Honda Super Cub Specifications
-> Four stroke horizontal engine.
-> 49 cc of displacement
-> Three speed semi-automatic gearbox.
-> U-shaped frame in stamped steel.
-> Weight: 155 lbs. (70 kg.)
-> Speed: 35 mph (57 kph)

1992 Honda Super Cub Specifications
-> Four stroke horizontal engine.
-> 49 cc of displacement
-> Three speed semi-automatic gearbox.
-> U-shaped frame in stamped steel.
-> Weight: 122 lbs. (55 kg.)
-> Speed: 50 mph (80 kph)
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Suzuki Motorcycles - From Fine Loom Manufacturers to Major Motorcycle Company

Started in a small warehouse by Michio Suzuki back in 1909, Suzuki aimed at making better looms for the Japanese silk industry. It was only thirty years after its existence that the company started thinking of diversifying into cars, motorcycles and related machinery. In fact, it was only after the collapse of the cotton market in 1951, that Suzuki seriously got into the motorcycle and car industry.

One of the first two-wheeled innovations by Suzuki was a motorized bicycle called the "Power Free". This bicycle was so ingeniously designed that the government of Japan gave Suzuki a subsidy in order to continue their research in motorcycle and car innovation. As time progressed, the company started to build better and better motorcycles. And by 1962, Suzuki Motorcycles had won their first 50cc Grand Prix World Championship.

By the late 60s, the company had become known and respected in the American and European motorbike world. One of their best-selling machines during this time period was the Suzuki X-6 Hustler, which was the fastest Japanese 250cc for that time.

Suzuki Motorcycles also gained fame in the motocross world. In the 60s and 70s, motocross racing was largely dominated by European motorcycle manufacturers. Japanese motorcycles did not have much of a presence or respect in this arena, but during this time, Suzuki Motorcycles won the World Championship several times between 1971 and 1976 in the 500cc MX race. In addition to this, the company also won every 125cc world championship from 1975 to 1984.

By the late ‘80s, Suzuki had gained the respect of all within the racing community at the highest levels. One of the best Suzuki Motorcycles of this era was the GSX–R750. Its design and energy was unbeatable and, at that time, it was the lightest bike around in its class.

The Suzuki GSX-R was without any doubt one of the most important and influential motorcycles of the 80s. Even now, twenty years later, you will find the GSX–R line in Suzuki Motorcycles current catalog. In fact you will find it in several sizes ranging from 600cc to 1000cc.

Since the GSX–R750, Suzuki Motorcycles has come with many other successful models and today, Suzuki is a well-known name in the Motorcycling world . The company has won over a dozen World Championships along with many other races. Their long-standing emphasis on innovation as well as their meticulous care in craftsmanship has lead the company from strength to strength for more than 50 years.

For all this Suzuki is now one of the four big names in the Japanese motorcycles industry. If you are planning in buying on changing your ride, their models must be included in your list of possibilities.
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