So we’re taking the day off on Monday in observance
of Memorial Day and let’s not forget the real reason
for this day is not really for BBQs or the Indy 500…
but to honor all of our U.S. men and women who died
while in the military service. So in addition to those
family outdoor traditions we take time to honor the
memory of these heroes who paid the ultimate cost for
for our freedom we salute you!

I leave you with a patriotic BERRIES N’CREAM PARFAITS
recipe which takes advantage of the abundance of summer
berries like strawberries, blueberries and raspberries.
Coupled with the white creamy topping this is just the
perfect red white and blue for you. Serve them
individually in anything clear from plastic to martini
glasses depending on your fancy-factor or layer into
one nice big trifle bowl for a group. Yum!

Enjoy!
Marzee

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RECIPE: BERRIES N’ CREAM PARFAITS
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INGREDIENTS:
4 cups mixed berries (strawberries, blueberries etc…)
1/2 cup mascarpone cheese (or cream cheese)
1/2 cup heavy whipping cream
2 tablespoons sugar
1/4 cup powdered sugar (confectioners)
1 teaspoon vanilla extract

DIRECTIONS:
In a large bowl combine berries with the sugar and let
sit for 1 hr to marinate. In a separate bowl whisk
together the cheese, whipping cream, powdered sugar
and vanilla until soft peaks form. In each glass
put a little cream on bottom and alternate layers of
fruit and cream ending with a small dollop of cream
on top. Serve immediately or can be made up to a few
hours in advance and chilled.

Yield: 4 Servings
Categories: Fruit, Desserts, Berries

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                 MARZEE’S CORNER
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          TIPS FOR CHOOSING BERRIES

Every grocery store carries a wide variety of fresh,
canned and frozen berries. Look for ripe, colorful and
firm berries with no sign of mold or mushy spots.
Berries can also be found in the frozen section of the
grocery store. Once they thaw, they will not be as firm
as freshly picked berries, but they are still delicious
and good for you. For the freshest berries, try farmers’
markets that offer berries harvested that same day. Some
berry farms allow you to pick your own berries.

Add fresh sliced berries to your a bowl of cereal,
sprinkle on a salads, Stir into vanilla yogurt, or
make smoothies!

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Well we went to the hibache style steak house and it
wasn’t the kids who were tying the spatula spinning
and egg tossing the next day…it was me ;o) How could
I resist? I didn’t try to catch the egg on my head
or anything and stayed away from the knives totally
but I had a fun moment. The chefs sure do earn their
tips!  Kids sure loved it

Well not only is it big BBQ time but it’s getting the
time kids look forward to I think most – school year
ending. Preschool to college here comes summer and
strings of graduations all around. This side dish
recipe is one both kids and adults will love. Its a
delish and colorful summer salad that like most
pasta salads is very easy to prepare too. You can
just toss and serve or prep it ahead to avoid any
last- minute fussing.

Enjoy!  Marzee
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RECIPE: PASTA SALAD W/ TOMATO AND BASIL
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INGREDIENTS:
10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

DIRECTIONS:
Combine all of the ingredients in a large bowl. Serve
immediately at room temperature, or cover and refrigerate
for up to 24 hours before serving.

YIELD: 8 servings
Categories: Pasta, Salads, Picnics, Parties
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                 MARZEE’S CORNER
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  PERFECT PASTA: How do you cook pasta perfectly every time?

* Boil 4 to 6 quarts of water for one pound of dry pasta.
(You can divide this recipe depending on how much pasta
you are cooking.) Add the pasta with a stir and return
the water to a boil. 

* Stir the pasta occasionally during cooking.

* Follow the package directions for cooking times. If
the pasta is to be used as part of a dish that requires
further cooking, undercook the pasta by 1/3 of the cooking
time specified on the package.
 
* Taste the pasta to determine if it is done. Perfectly
cooked pasta should be “al dente,” or firm to the bite,
yet cooked through.

* Drain pasta immediately and follow the rest of the recipe.

 
TIP: The only time you should rinse pasta after draining is
when you are going to use it in a cold dish, or when you are
not going to sauce and serve it immediately. In those cases,
rinse the pasta under cold water to stop the cooking process,
and drain well.

TIP: To keep pasta from sticking……
A. Use plenty of water (4-6 quarts for each pound of pasta)
and don’t overcook it. Follow the package directions for
cooking times. Follow the steps above for perfectly cooked
pasta every time.

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          Viral Videos on the Net at EVTV1.com
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.

I thought given the timing I would pass along this
favorite one-dish-wonder FIESTA CHICKEN CASSEROLE
today that’s a real no-brainer in the preparation department.
It will leave you with a little more time to sip some
of that Sangria I sent you yesterday ;o) You can even
spice it up with some diced green chilis if you like.

Enjoy & have a great weekend! 
Marzee

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RECIPE: FIESTA CHICKEN CASSEROLE
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INGREDIENTS:
1 tablespoon canola oil
6 chicken breast halves, cubed
1/2 cup chopped green pepper
1/2 cup chopped onion
3 cups chunky salsa
1 cup chicken broth
1 1/2 cup quick cooking rice
1 cup shredded Monterey Jack cheese

DIRECTIONS:
Heat a large heavy skillet over medium high heat. Add the
oil and chicken and sauté until the chicken is lightly
browned. Add the green pepper and onion and saute until
the chicken is thoroughly cooked. Add the salsa and broth
and bring to a boil. Stir in the rice and mix well. Toss
the cheese on top of the dish, cover, and remove from the
heat. Let rest for five minutes to cook the rice and serve
hot.

Yield: 6 servings

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                 MARZEE’S CORNER
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                 GO AHEAD AND TOP IT!

For dishes where sour cream is an important taste
ingredient (i.e. topping black beans), or in cooking,
use low-fat sour cream. If the sour cream is just an
element (i.e. on a burrito),or an ingredient in non-cooked
food, use non- fat sour cream. Non-fat sour cream breaks
down in cooking and essentially becomes water. Non-fat
sour cream works well in dips if you mix it with equal
parts drained yogurt. The yogurt gives the sour cream
more texture.

Non-fat yogurt can become an essential ingredient in a low-
fat lifestyle. Drained yogurt it is great for potato toppings,
and as a substitute for sour cream.

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          Viral Videos on the Net at EVTV1.com
              http://www.evtv1.com/
Subscribe to more Free GopherCentral Newsletters
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.