Newsletter, March 27, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
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=> Article; What's with the Easter Egg?
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe/Unsubscribe information
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Article
What's with the Easter Egg?
Lydia L. Jensen
>From earliest childhood I can remember coloring Easter eggs. We were five
children who grew up with wonderful Easter traditions which we fondly remember.
When we were young, our mother cooked and decorated the Easter eggs. As we
grew older, we all participated in the activity. We always had Easter eggs and
new clothes to wear on Easter Sunday. I do not remember much about any
traditional meals we might have had over Easter - probably warm German potato
salad, ham and a variety of vegetables followed by apple strudel. We seemed to
have that menu for most celebrations. I do remember the Easter baskets filled
with colorful eggs and all kinds of sweets. We had many Easter egg hunts at both
the church and at home. I did not know what the Easter egg symbolized when I
was a child, I just enjoyed the colorful eggs and we always looked forward to
receiving them. It wasn't until much later, that I realize that the Easter egg
symbolizes fertility and new life.
In most cultures the customs and traditions of using eggs have been associated
with Easter for centuries. Originally Easter eggs were brightly colored and often
decorated or painted to represent spring. Eggs were given as gifts and used in fun
egg contests. In western culture crimson colored eggs represent the blood of
Christ, and in other cultures people decorate their eggs in patterns of gold and
silver.
Years ago in the Catholic Church and after the reformation, it was traditional to
give the digestive system a rest. These are the first records of fasting. Food was
brought to the church to be blessed by the priests, who then kept a portion of the
food for themselves. In northern Europe the people brought food, eggs, seeds and
grains to the church, in southern Europe the people brought colored eggs.
In the 16th century it was common to eat soft-boiled eggs and a porridge at Easter.
People believed that eating these eggs during Easter would protect them from
sickness and disease during the year. Like Valentine¹s gifts, when someone
received a colored or decorated egg at Easter, it was a sign of affection and/or
love. Popular colors for eggs were red, yellow or blue, had various forms of
decoration painted on them and often had the names of the recipients inscribed on
the eggs. No one seems to know why decorated eggs were given at Easter. Historians
conclude that it was simply to celebrate the end of fasting.
Whatever your family traditions are, we hope you enjoy this Easter. If you feel
like trying something unusual, why not prepare and enjoy our egg or lamb recipes
followed by the apple dessert and a special coffee. Happy Easter!
This first recipe is not a lot of work. Only the sauce takes a little effort.
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New Recipes/article of the Week
Article: What's with the Easter Egg?
Recipes:
Anchovy Eggs Mornay
Leg of Lamb with Vegetables
Caramelized Apples with Marscarpone Cream
Long Drink of Coffee and Rum
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes or articles directly on to our site here:
http://eclecticcooking.community.everyone.net
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(Health) Cooking Tip
Hot Tip
One of my favorite and healthy afternoon energizers is a combination of seedless
raisins and/ or sultanas, almonds, and hazel nuts or walnuts, or any combination
of nuts and raisins you like. Keep these in an airtight container in a drawer and
when you have a cup of coffee or just need something to much on, take a couple
handfuls of these healthy sweets.
The raisins give you the iron you need and the natural sugar which is good for you.
Iron deficiency is quite high among women in the western world. Women tend
to eat less beef, which has a very high iron content, so you need to find other
ways to compensate for this deficiency. Experts tell us that women should take
in about 18 mg of iron each day. The raisins (mixed with the nuts) are one way
of attaining the required amount of iron.
Some Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/
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Fruit/vegetable in focus
Red Grapefruit - Citrus Paradisi
The red grapefruit, as the name suggests, has a red meat color. The taste is a little
sweeter than the yellow grapefruit. Grapefruits can be peeled, cut up, sautéed and
served with duck, pork, chicken or shrimp. Grapefruits can be used in salads, desserts
and used in marinades instead of using oranges or pineapple. The red grapefruit can
last for two weeks in a cold place in a plastic bag. At room temperature it can last
5 days. Are available all year round.
From www.online-cooking-recipes.com
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Jokes and Stories -
What do ducks have for lunch?
Soup and quackers!
What do you call ten rabbits marching backwards?
A receding hareline.
What do you call rabbits that marched in a long sweltering Easter parade?
Hot, cross bunnies.
What did the rabbit say to the carrot?
It's been nice gnawing at you.
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Next Week's Edition, April 3, 2002
Article:
Dinner Ideas
by Chef, Richard Lipton
Recipes:
Veal Scallopine Florentine
Angel Hair and Red Cabbage
Snickerdoodles
Oatmeal Crispies
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They are also welcome to subscribe at: update@Eclecticcooking.com
Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk
or posted on our site under "community".
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What do you think of our newsletter? Do you have any comments about the
article, recipes, jokes, etc.?
(For advertising please contact, Lars@eclecticcooking.com
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Copyright 2002 Eclectic Cooking