Easy to Make Guacamole Dip

Easy to Make Guacamole!You can make guacamole that people will rave about! It’s easy, and you don’t need any fancy kitchen utensils or appliances. What You’ll Need To Have ReadyAssemble the following kitchen items:
Cutting board    Sharp knife    A shallow-lipped dish or bowl, preferably with a flat bottom    A potato masher, hand-held is better than an electric whipper
Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):
2 Haas avocados*     Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)    2 Roma tomatoes    2 fresh limes (not lime juice)    Sour Cream (fafree is OK)    1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)    Cumin (a spice)    Your favorite salsa (homemade or favorite brand)    Favorite tortilla chips
* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole. Making the Guacamole1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl. 2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado. NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you! 3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado. NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado. NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny! 5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado. 6. Open and empty the entire packet of guacamole seasoning into the avocado. 7. Add a “pinch” of cumin to the avocado. NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you. 8. Add a spoonful of salsa (about a soup-spoonful) to the avocado. Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes). Taste, using a chip that you are going to serve with it. Depending on your personal preferences, you can now begin to add small amounts of cilantro, lime, and cumin until you have just the right zestiness! If you go overboard on any one ingredient, you can offset with little pinches of sugar (add in a pinch at a time, mix well, and taste), until you have the perfect flavor. Provides enough dip for 2-4 people. If using as a side dish to tacos, burritos, or fajitas, you might want to double the recipe so that you have enough for the side dish and as a dip for chips. When To Make and How To Store Your GuacamoleYou can make the guacamole ahead of time, although I recommend that you make it the same day that you are going to serve it. Put freshly made guacamole in a glass dish or container, and refrigerate. If you are going to be refrigerating for more than 6 hours, add 1 teaspoon of reconstituted lemon juice, and mix in well. This will prevent the guacamole from turning brown. When you are ready to serve, I suggest that you serve in a wooden bowl. Using a cut lime, smear the inside of the wooden bowl with just enough lime juice to wet the surface. Spoon in the guacamole. For a festive touch, spoon a very small dollop of sour cream into the middle of the guacamole. Break off one or two leaves of cilantro, leaving enough stem so that you can push down into the sour cream (so that the cilantro leaves stand up). Then rim the outer edge of the guacamole with a little bit of freshly minced tomato. Serve with chips or as a side dish to your favorite Mexican or Tex-Mex meal!

Easy, Frugal Breakfasts!

We all know breakfast is the most important meal of the day. And that children that eat breakfast do better in school than those who don’t. However, we also all know that it isn’t always easy to find time to prepare that all-important meal or to convince our children to eat it! One way to create a positive attitude toward breakfast in your children is by showing them that you enjoy breakfast! Eating breakfast as a family is a great opportunity to spend some quality time together. Spending time together, making breakfast can turn out to be a child’s favorite part of the day! By being creative and maybe just a little bit organized, you can make a variety of tasty and healthy breakfasts. Try these ideas:
for a quick and easy breakfast try a toasted bagel spread with low-fat cream cheese. or peanut butter spread on whole-wheat toast. how about a fruit smoothie? Toss whatever fruit you have in the blender with milk. when you have a little time, prepare a large batch of pancakes or waffles. Freeze in a single layer, then stack in a zip-top bag. In the mornings, pop one into the toaster, then top with fruit and yogurt. or spread peanut butter and jelly between 2 pancakes. try some non-traditional foods, like leftover pizza–kids nearly always go for it! kids don’t want to drink their juice? Try this easy recipe for Orange Juice Smoothies. 1/2 cup orange juice 1/4 cup sugar 1/2 cup milk 1/2 cup water 1/2 teaspoon vanilla 5 or 6 ice cubes Mix all ingredients in blender till smooth.
Breakfast doesn’t have to be ham and eggs anymore! Nor does it have to be cold cereal. By using a little creativity you can have a healthy breakfast every morning!

Russian Beverages for Russian Brides in the US

Ancient Happy Cherry HoneyDescription Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn’t contain any alcohol and was considered as the most splendid vitaminous beverage. Method Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season. Ingredients
1 kg honey.     2 c water.     2 kg cherries.
Apple CiderDescription Cider is an ancient low alcohol beverage, made from apple juice and sugar. Cider is known for itd tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be used to make cider. Method Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince – 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice – 120 g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermantation is over, bottle cider and cork up.  Ingredients
apples.     sugar.
Beet KvasDescription Interesting recipe for lovers of new taste. Method Slice beet and pour over cold water/ Bring to boil and cook on low heat until done. Strain beet water in a jar, add vinegar, and cool down. Then add sugar, yeast and leave to brew. In 24 hours kvas can be served.  Ingredients
3 ea beets.     3 l water.     1 ts yeast.     1 ts 9% vinegar.     4 tb sugar.
Berry KiselDescription Kisel is a fruity, smooth and creamy dessert which is served cold in bowls or, if diluted with milk, served as a delicious drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds. Method Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour.Kisel could be served as is, or accompanied with glasses of milk or half-and-half.Ingredients
1 quart strawberries, raspberries, or blackberries, or a combination.     1 cup sugar.     6 tablespoons potato starch.     6 cups milk, or half-and-half.
Cherry NalivkaDescription Nalivka is Russian beverage with alcohol, made from different fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liqueur, but it is not the same. Method Wash cherries very well, dry on the sun for 2 days. Put cherries in a big bottle almost up to the top and fill up with vodka. Let stew for 1-2 months in the room, then filter in small bottles, cork them up. Keep the bottles in the cellar. Sugar on your taste is added before serving.  Ingredients
Cherries.     Vodka.     Sugar.
Cherry-Lemon DrinkDescription This incredibly delicious beverage can become the hit of any season. Method Combine cherry juice with lemon one, add sugar to it and stir until dissolved. Then add salt to taste and bring to a boil on low heat for 5 minutes and cool down. Pour in cold milk and mix in a mixer. Serve cold.  Ingredients
1 c cherry juice.     2 tbs lemon juice.     3 tbs sugar.     2 c pasteurized milk.     salt to taste.
Cranberry KiselDescription Kisel is sweet dense beverage made from berry or fruit juices with sugar and starch. Kisel is very useful for kids and adults as well. Method Wash cranberries carefully,squeeze the juice and put it in the fridge. Pour over squeezed berries hot water and bring to boil on a low heat. After that drain through the sieve. Add sugar and bring to boil. Dissolve starch in cold boiled water and pour in stirring regularly, bring to boil. Take from the heat and add cranberry juice stir thoroughly.  Ingredients
1 l water.     1 c cranberries.     3/4 c sugar.     3 tb starch.
Dried Fruit CompoteDescription This is one of the favorite wintertime desserts in Russia. Dried fruit contains a lot of vitamins that are so necessary in cold winters. Method In a nonreactive saucepan, combine the dried fruit and water and bring to a boil over medium heat. Add the honey, sugar, and stir until the sugar and honey are dissolved, about 2 to 3 minutes. Scrape the seeds from the vanilla bean into compote and then add the bean. Reduce the heat to low and simmer, covered, for 1 ? hours. Add the lemon juice. Refrigerate before serving.  Ingredients
1 1/2 pounds mixed dried fruit compote.     5 cups water.     2 tablespoons honey.     3 tablespoons sugar.     1 small vanilla bean.     2 tablespoons fresh lemon juice.
Fruits and Nuts in CognacDescription This drink will be not only a delicious dessert on the holiday table, but also an excellent gift if you pour the cognac in a beautiful bottle. Method Put all the ingredients in a glass bottle and pour over cognac. Cover tightly and leave in a dark place for 3 weeks.  Ingredients
250 g dried figs.     125 g dried dates boneless.     125 g walnuts.     a pinch of cinnamon.     1 ts vanilla.     4 ea cardamom seeds.     1/2 ea lemon peel.     50 g sugar.     0,75 l cognac.
Gogol-MogolDescription Mysteriously named Gogol’-Mogol’ is a deliciously rich and sweet dessert reminiscent of eggnog, made of raw egg yolks beaten with sugar, lemon juice, and cognac. It’s considered the best remedy for a singer’s sore throat. Without cognac, it can be served to children. Method Combine raw egg yolks and sugar in the bowl of an electric mixer and beat at low speed for 1 minute. With a rubber spatula, scrape up any sugar that may have stuck to the bottom of the bowl. Beat for 10 seconds more, gradually turning to maximum speed, then beat for 3-4 minutes, or until the mixture is pale yellow and thick. Add the brandy, liqueur, lemon juice, and grated rind of 2 lemons, and beat at maximum speed for 4 minutes, or until the mixture is very thick. Refrigerate for 30 minutes or more, up to 2-3 hours.  Ingredients
12 egg yolks, raw.     9 tablespoons sugar.     2 tablespoons brandy.     2 teaspoons orange liqueur.     2 tablespoons freshly squeezed lemon juice (optional).
KumisDescription Kumis, favorite Kazakh drink is a milk product from mare (cow) milk, considered restorative and tonic. Method Bring to boil milk, water and sugar, then coll down. Add kefir or clabber and leave in a room until it is sour. After that add yeast and leave until fermentation. Mix carefully, strain and bottle. When kumis bubbles, it is ready to be served.  Ingredients
1 l milk.     1 c water.     3 tb sugar.     2 tb kefir or clabber.     5 g dry yeast.