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The meaning of herbs

Do you realize that the various spices that you are and have been using have special meanings? I have just discovered this — such as Mint for strength, Marjoram for happiness, Basil for love, Thyme for health, Sage for wisdom and Rosemary for protection.

For instance, if you work hard and under stress you need to add extra mint in your cooking for strength. If you are having health problems, then grab a jar of thyme from your spice cabinet and for extra happiness add more marjoram which should do the trick.

Sage is your answer if you are needing wisdom — especially now during the Thanksgiving season and your turkey and dressing, and last but not least, for love that makes the world go around add plenty of basil to you spaghetti sauce. All the herbs will add extra flavor to what ever you are preparing.

I hope all of you great cooks out there have picked your favorite recipes and have sent them to the Parkersburg News and Sentinel Thanksgiving Cooking Contest to be judged. This will be the 63rd Annual Cooking Contest sponsored by the newspaper and has become a great tradition in our area. Everyone taking part will be a winner, for their special recipes will be published in the Cookbook during Thanksgiving for all to see and enjoy.

Keep in mind also the “Taste of the Valley” Cooking Show that will take place on Saturday, November 11 at Parkersburg South High School auditorium (the show will start at 2 p.m.)

Advanced tickets are $10 (available at all Foodland stores) or $15 at the door.

Until next week, enjoy the weather and take part in the various events in our community.

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Crunchy Coleslaw

1/3 cup canola oil

1 package beef ramen noodles

1/2 teaspoon garlic salt

1 package shredded coleslaw mix

1 package sliced almonds

In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

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Out to Sea Pasta Shell Salad

3 cups uncooked medium pasta shells

2/3 cup shredded carrots

2/3 cup frozen peas, thawed

4 turkey bacon strips, diced and cooked

4 ounces reduced-fat cream cheese

1/2 cup reduced-fat sour cream

3/4 cup fat-free mil

1 envelope ranch salad dressing mix

Cook shells according to package directions. Meanwhile, in a large bowl, combine the carrots, peas and bacon. In a small bowl, beat cream cheese and sour cream. Add milk and dressing mix; beat until combined. Drain pasta and rinse in cold water; add to vegetable mixture. Add dressing mixture; toss to coat. Chill until serving.

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Squash Cornbread

5 medium yellow summer squash, chopped

2 packages cornbread/muffin mix

4 eggs, lightly beaten

2/3 cup cottage cheese

1/2 cup shredded cheddar cheese

1/2 cup chopped onion

1/4 teaspoon salt

1/4 teaspoon pepper

Place squash in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry. In a large bowl, combine mixes and eggs. Fold in squash, cheese, onion, salt and pepper. Pour into two 8-inch square baking pans coated with cooking spray. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Zucchini Cheddar Biscuits

1 large onion, chopped

1/4 cup butter, cubed

2 1/2 cups biscuit/baking mix

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

3 eggs, lightly beaten

1/4 cup milk

1 1/2 cups shredded zucchini

1 cup shredded cheddar cheese

In a large skillet, saute onion in butter until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl, whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake biscuits at 400 for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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Pimiento-Stuffed Olive Bread

3 cups biscuit/baking mix

2 tablespoons sugar

1 egg

1 1/2 cups buttermilk

1 cup shredded Swiss cheese

1 cup pimiento-stuffed olives

3/4 cup chopped walnuts

In a large bowl, combine biscuit mix and sugar. In another bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened. Fold in the cheese, olives and walnuts. Transfer to a greased 9×5 loaf pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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