APRICOT BALLS

3/4 cup Grapenuts cereal
3/4 cup Graham crackers, finely crushed
3/4 cup Dried apricots, finely chopped
1/2 cup Pecans, finely chopped
1/2 cup Powdered sugar, sifted
1/3 cup Light corn syrup
1 Tbl. Orange juice
1/4 cup Powdered sugar

In a mixing bowl, stir together Grapenuts cereal, graham crackers, dried apricots, pecans and 1/2 cup powdered sugar.  Stir in corn syrup and orange juice.

Coat hands with margarine; shape into 3/4 inch balls.  Roll balls in 1/4 cup powdered sugar.

Store in covered container.

Yield: 36 balls

Nutritional Information per serving:
Calories: 110
Cholesterol: 0
Fat: 3g
Sodium: 75mg

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

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For after school snacks, combine peanut butter, honey and orange juice for a tasty and healthy snack dip to serve with carrot, celery and apple sticks or slices.

I am available to teach classes on soap making, cooking, or sewing to all ages or give presentations on any of the above.

Call me at 608-240-9773.  For class schedules, comments, etc. see the icons above.

Thanks.

Lydia Critchley

Screw a hook into the end of a broom handle to retrieve hanging bird feeders that are out-of-reach. That way you won't ned to get on a ladder to refill them.

Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Use only well-drained fruits and vegetables and crisp dry greens – fresh, chilled, and colorful.

Plan salads to complement and harmonize with the rest of the meal – a light salad with a hearty meal, a tart salad with fish, a crisp salad with a soft-textured casserole.

Avoid repeating in a salad flavors which are included elsewhere in the meal.

Use just enough dressing to coat each ingredient lightly – too much makes salads limp or soggy.

Keep more than one kind of dressing on hand to lend variety to your salads.

Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

CARROTS WITH GREEN GRAPES

1 pkg. (14 oz.) Frozen tiny whole carrots
OR
14 oz. Fresh whole carrots, pared and sliced in large pieces
2 Tbl. Margarine or butter
2 cup Seedless green grapes
1/2 cup Sour cream
1/4 cup Brown sugar

Cook the carrots until desired doneness (don't over cook), drain.

Melt margarine or butter in 10-inch skillet, over medium high heat. Add carrots. Saut? until heated through.

Add grapes. Remove from heat.

Blend sour cream and brown sugar and pour over carrots and grapes.

Yield: 4 servings

Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Soak loose-fitting hammer or ax handles in a solution of baking soda and water (with the hammer or ax head in place). The wood will swell to make a tight fit.

Starting in early 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

TATERS & BACON

All ingredients are as amount is desired to serve.

Tater Tots cooked according to directions
Cheese slices
Bacon

Wrap with cheese slice, then bacon. Broil, turning once.

Dip in catsup.

Yield: as needed

Starting in early 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Packing peanuts can be a challenge to handle, as they seem to stick to anything they get close to or touch. Below are some great ways to put them to use:

Sprinkle them in the bottom of pots to provide drainage for your houseplants

Stuff them into an old zippered pillow cover to create a soft bed for your dog or cat.

Put a handful into a potpouri jar and spritz with your favorite perfume to deodorize a room.

Pour them into plastic newspaper wrappers and tie the ends. When you're traveling use these bags to cushion the breakables in your suitcase.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Use the small complimentary soaps that are put out by motels and hotels, also the ends of your soap bars that are probably slivers in design as sachets in your linen cupboard or in your clothing drawers to give them a pleasant scent.

The small soaps are also great to rub on the rails of drawers or edges of doorways that stick. It will make them slide and open and closed easily.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

CRISPY PARMESAN CHICKEN

RECIPE FOUR SERVINGS
2 4 Boneless skinless chicken breast halves
1 2 Eggs
3 Tbl. 6 Tbl. Grated Parmesan cheese
3 Tbl. 6 Tbl. Finely crushed saltine or bbutter-flavored cracker crumbs

Optional:
To taste To taste Season salt, or ground Italian seasoning, or poultry seasoning or herb/seasoning of your choice
For frying:
1 Tbl. 2 Tbl. Vegetable oil
Meat mallet for flattening chicken

cFlatten chicken breasts to 1/4-inch thickness.

Beat egg in a shallow bowl.

Combine Parmesan cheese and cracker crumbs in another bowl. (If additional seasoning is desired, mix with the crushed cracker crumbs.)

Dip chicken in egg, then coat with the crumb mixture.

Heat oil in a skillet; cook chicken for 2-3 minutes per side or until juices run clear.

a This same recipe can be used with fresh fish fillets.
b Townhouse or Ritz or similar type cracker
c For less mess, place chicken fillets in a sturdy plastic bag before pounding.

Yield: 2 servings (4 servings see above)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.