Monthly Archives: March 2008

Rosey Lime Tea

I bet you never thought about combing rose or lime, little on in tea. It may sound off but this is a perfect match. Try something new and have fun with your tea, the same things get boring after awhile.

4 cups water (cold)
4 tablespoons black loose leaf tea
1 teaspoon lime juice
1 tablespoon rose water
sugar to taste

1. Add water, lime juice and rose water to a tea kettle and boil.Add water mixture to tea, let steep for 5 minutes. Add sugar to taste.

Yields: 4 servings

Tomato Sauce



This sauce is fantastic and can be ate alone with pasta or you can add meat or vegetables to it for a heavier meal. Not only can you refrigerate this but you can also jar and freeze it for those days your in a hurry.

2 tablespoons olive oil
1 onion, diced
3 teaspoons sugar
1 bay leaf
2 tablespoons oregano
1 tablespoon Italian seasoning
1 (15 ounce) can of diced tomatoes
1 (14 ounce) can of tomato sauce
2 tablespoons garlic, diced

1. In a saute pan add oil, onion garlic, oregano and Italian seasoning. Cook for a few minutes or until onion is tender. Add tomatoes and sauce, then sugar. Cook on low covered for 10-15 minutes.

White Bread


I love everything about making bread from the feeling of dough between my hands to the smell arising in my house as it bakes. This easy to make bread is perfect for sandwiches you know the everyday type of bread we want around the house.

1-1/2 cups water
4-1/4 cups bread flour
3 tablespoons sugar
1 tablespoon dry milk
1-1/2 teaspoons salt
2 tablespoons sunflower oil
2 teaspoons active dry yeast

1. In bread pan add water, flour, sugar, milk, salt and oil. Add a small hole with your finger at the top and add yeast. Place pan into machine and put on basic setting, 2 pound loaf and medium crust. Allow to cool.

Yields: 1 loaf

Vegetable Curry

2 large potatoes
1 can (15 ounce) kidney beans, rinsed and drained
1 cup peas
1 teaspoon cumin seeds
salt and pepper to taste
1/2 cup yogurt
1/2 cup water
2 tablespoons curry powder
1/2 onion, diced
1 tablespoon garlic, diced
1/2 cup fresh cilantro, diced
2 tablespoons vegetable oil

1. In a 4-quart sauté pan add vegetable oil and fry onion and garlic until tender. Add potatoes, beans, garlic and peas. Mixing well add water and yogurt. Add cumin seeds curry and cilantro mix well.

2. Cook on low covered for 15 minutes or until potatoes are done. Mixing in between so the potatoes do not stick.

Yields: 4 servings