The Stability of Coconut Oil Unsaturated oils in cooked foods become rancid in just a few hours, even in the refrigerator, one reason for the "stale" taste of leftovers. However, according to Peat, eating fresh unsaturated fats is even worse, because once inside the body, they will oxidize (turn rancid) very rapidly due to being heated and mixed with oxygen. Not so with coconut oil. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega - 6) polyunsaturated acid. Peat theorizes that coconut oil may have antioxidant properties, since the oil doesn't turn rancid and since it reduces our need for vitamin E, whereas unsaturated oils deplete vitamin E.
Thyroid-Stimulating, Anti-Aging Effects of Coconut Oil Many researchers have reported that coconut oil lowers cholesterol (Blackburn et al 1988, Ahrens and colleagues, 1957). In 1981, Prior et al. showed that islanders with a diet high in coconut oil showed no harmful health effects. When these groups migrated to New Zealand and lowered their daily coconut oil intake, their total cholesterol and especially their LDL cholesterol - the so-called evil one - increased. The cholesterol-lowering properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL-cholesterol) is converted by enzymatic processes to the vitally necessary anti-aging steroids, pregnenolone, progesterone and DHEA. These substances are required to help prevent heart disease, senility, obesity, cancer and other diseases associated with aging and chronic degenerative diseases.
Weight Loss Stimulating Properties of Coconut Oil - a Direct Result of Thyroid Stimulation In the 1940's farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940's, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn.
Anti-Cancer Effects of Coconut Oil In 1987 Lim-Sylianco published a 50-year literature review showing the anti-cancer effects of coconut oil. In chemically induced cancers of the colon and breast, coconut oil was by far more protective than unsaturated oils. For example 32% of corn oil eaters got colon cancer whereas only 3% of coconut oil eaters got the cancer. Animals fed unsaturated oils had more tumors. This shows the thyroid-suppressive and hence, immuno-suppressive effect of unsaturated oils. (Cohen et al. 1986).
When Albert Schweitzer operated his clinic in tropical Africa, he said that it was many years before he saw a single case of cancer. He believed that the appearance of cancer was caused by introduction of the European diet to the Africans. Many studies since the 1920's have shown an association between consumption of unsaturated oils and the incidence of cancer.
Antimicrobial (Antiseptic) Effects of Coconut Oil Coconut oil contains medium chain fatty acids such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids. Of these three, coconut oil contains 40% lauric acid, which has the greater anti-viral activity of these three fatty acids. Lauric acid is so disease fighting that it is present in breast milk. The body converts lauric acid to a fatty acid derivative (monolaurin), which is the substance that protects infants from viral, bacterial or protozoal infections. This was recognized and reported in 1966 (Jon Kabara). Work by Hierholzer and Kabara (1982) showed that monolaurin has virucidal effects on RNA and DNA viruses, which are surrounded by a lipid membrane. In addition to these RNA and DNA viruses, in 1978, Kabara and others reported that certain medium chain fatty acids, such as lauric acid have adverse effects on other pathogenic microorganisms, including bacteria, yeast and fungi. These fatty acids and their derivatives actually disrupt the lipid membranes of the organisms and thus inactivate them (Isaacs and Thormar 1991; Isaacs et al. 1992). This deactivation process also occurs in human and bovine milk when fatty acids are added to them (Isaacs et al. 1991).
Asian dish Red & White Prawns or Shrimp 1 Lb Raw Shrimp or Prawns 6oz mangetouts i used sugar snap peas 1/2 Egg White 1 tsp brown sugar 1tbsp cornflour i used cornmeal 2.5 cups of veggie oil 1 tbsp chopped green onion 1 tsp ginger root fresh i use frozen 1 tbsp lt soy sauce 1 tbsp rice wine or dry sherry i used rice wine vinager 1 tsp chili bean sauce i used Mrs Dash Spicy 1 tbsp tomato puree i used Mrs dash tomato and a dash of Heinz ketsup
Heat wok and 3 tbsp oil “i used grape seed oil with shallots” add beans stif fry 1 min add sugar stir fry 1 min more pour in centre of warmed serving plate.
add all oil heat add shrimp cook 1 min till done remove shrimp to a paper towel lined plate to drain. remove all but 4 tbsp of the oil. add onion and ginger to wok, return shrimp to wok, stir fry add sherry, soy sauce, blend well, remove half the shrimp to warmed serving tray, add chili bean and tomato, blend well remove shrimp to other end of serving tray.
SHAMROCK SANDWICHES Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. For a fun variation, substitute horseradish for the mustard and garlic powder for the dill.
1 package (8 ounces) cream cheese, softened 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped 2 tablespoons grated red onion 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed 1/4 teaspoon salt 1 pound thinly sliced seedless rye bread Fresh dill sprigs, optional In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: about 16 sandwiches.
POT O' GOLD POTATO SOUP This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.
3/4 cup chopped celery 3/4 cup chopped onion 1/4 cup butter or margarine 2 cans (14-1/2 ounces each) chicken broth 2-1/3 cups mashed potato flakes 1-1/2 cups milk 1/2 cup cubed process American cheese 3/4 teaspoon garlic salt 1/8 to 1/4 teaspoon chili powder 1/2 cup sour cream In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yield: 6 servings.
BLARNEY STONE BARS A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.
1/2 cup butter or margarine, softened 3/4 cup packed brown sugar 2 eggs 1 tablespoon milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour 3/4 cup quick-cooking oats 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup English toffee bits 1/3 cup chopped pecans 4 drops green food coloring 3/4 cup vanilla frosting In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in. square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.
LEPRECHAUN LIME DRINK You won't need the help of lucky little elves to ready this refreshing lime concoction.
1 quart lime sherbet, softened 1/2 cup limeade concentrate 2 tablespoons sugar 2 cans (12 ounces each) lemon-lime soda, chilled 1 to 2 cups crushed ice In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses. Yield: 7 cups. Nutritional Analysis: One 1- cup serving (prepared with sugar-free sherbet and diet soda) equals 209 calories, 62 mg sodium, 6 mg cholesterol, 49 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 3 fruit, 1/2 fat.
folklore from America's Old South will be as interesting as the taste of this unusual breakfast spread".
Every household in old Mobile had a few recipes which were handed down with admonitions not to give everybody the directions. If one wished to have a good idea of the exact ingredients and the true cooking method for some dish, one had to talk to three ladies of the same family on the same day, before they could decide how to edit the recipe before passing it on.
Here's a delicious marmalade nobody could ever quite figure out. The lady who made it, unmarried, childless, on her deathbed wrote it out for her faithful grocery delivery boy who not only brought her groceries but mailed letters, picked up the newspapers, all that. This mystery marmalade is equally good on hot biscuits, muffins, and pones, even on top of frozen buttermilk as dessert.
2 cups finely chopped cucumbers 4 cups granulated sugar 1/2 cup of fresh lime juice (or lemon, but lime's better) 2 TBS. grated lime peel (if necessary, lemon will serve) 1/2 bottle liquid fruit pectin
whatever coloring you fancy: beet juice, blueberry juice
In a big saucepan combine cucumbers, sugar, juice and peel.
Mix well, add coloring, boil one minute over high heat, stirring constantly.
Remove from stove, stir in pectin.
Skim off foam, stir and skim 5 minutes to cool a bit.
Ladle quickly into jelly glasses and cover with 1/8 inch hot paraffin.
APPLE CHEDDAR CRISP 11/4 cups (300 mL) quick-cooking or 1/2 cup (125 mL) sugar old-fashioned rolled oats 1/2 cup (125 mL) shredded cheddar cheese 1 cup (250 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice 3/4 cup (175 mL) flour 1 tbsp (15 mL) flour 1/2 tsp (2 mL) cinnamon 3/4 tsp (3 mL) cinnamon 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ginger 3/4 cup (175 mL) butter, chilled and cubed 1/8 tsp (0.5 mL) freshly ground nutmeg 1/2 cup (125 mL) chopped walnuts or pecans Vanilla ice cream, optional 8 cups (2 L) sliced peeled apples To prepare crumb mixture, combine oats, brown sugar, flour, cinnamon and salt in a bowl. Using fingertips, rub in butter until mixture is crumbly. Stir in walnuts. Combine apples with next 7 ingredients (sugar through nutmeg). Spoon into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle crumb mixture over top. Bake at 350°F (180°C) for 50 – 55 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream. Serves 8.
CRUNCHY PEAR CRUMBLE 1 cup (250 mL) flour 8 cups (2 L) sliced peeled pears 1/2 cup (125 mL) packed golden brown sugar 1/4 cup (50 mL) sugar 1/2 cup (125 mL) chopped pecans 1 tbsp (15 mL) flour 1/3 cup (75 mL) cornmeal 1 tsp (5 mL) vanilla 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) ginger Dash salt 1/8 tsp (0.5 mL) freshly ground nutmeg 1/2 cup (125 mL) butter, chilled and cubed Vanilla ice cream, optional To prepare crumb mixture, place 1 cup (250 mL) flour, brown sugar, pecans, cornmeal, cinnamon and salt in a food processor. Process, using an on/off motion, just until combined. Add butter and process, using an on/off motion, just until clumps start to form. Crumb mixture may be prepared and refrigerated for up to 24 hours. Combine pears, sugar, 1 tbsp (15 mL) flour, vanilla, ginger and nutmeg. Spoon into a greased shallow 3 quart (3 L) baking dish. Sprinkle crumb mixture over top. Bake at 375°F (190°C) for 50 – 55 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream. Serves 8 – 10.
EASY NECTARINE CRISP 2 cups (500 mL) gingersnap crumbs 1 tsp (5 mL) vanilla 1/4 cup (50 mL) packed brown sugar 6 cups (1.5 L) nectarine slices 1 tsp (5 mL) cinnamon 2 tbsp (25 mL) water 2 tbsp (25 mL) butter, melted Vanilla ice cream, optional To prepare crumb mixture, combine crumbs, brown sugar and cinnamon. Stir together butter and vanilla. Add butter mixture to crumb mixture and toss until thoroughly combined. Place nectarines in a greased 8 inch (20 cm) square metal baking pan. Drizzle water over nectarines. Sprinkle with crumb mixture. Place a brick directly on grid on natural gas barbecue. Place baking dish on top of brick. Bake, with lid down, over medium heat for 25 – 30 minutes or until bubbly and nectarines are tender. Serve warm with ice cream. Serves 6.
OLD FASHIONED BLUEBERRY CRISP 1 cup (250 mL) flour 1/2 cup (125 mL) butter, chilled and cubed 3/4 cup (175 mL) old-fashioned or 6 cups (1.5 L) fresh or frozen blueberries quick-cooking rolled oats 2 tbsp (25 mL) cornstarch 1/2 cup (125 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice 3/4 tsp (3 mL) cinnamon Vanilla ice cream, optional To prepare crumb mixture, combine flour, oats, brown sugar and cinnamon in a bowl. Using fingertips, rub in butter until mixture is crumbly. Combine blueberries, cornstarch and lemon juice. Spoon into a greased shallow 2 quart (2 L) baking dish. Sprinkle crumb mixture over top. Bake at 375°F (190°C) for 35 – 45 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream. Serves 4 – 6.
RHUBARB STRAWBERRY HUMBLE CRUMBLE 6 cups (1.5 L) sliced rhubarb 1/2 cup (125 mL) sugar 2 cups (500 mL) sliced strawberries 1/4 tsp (1 mL) salt 1 1/4 cups (300 mL) sugar 1 tsp (5 mL) cinnamon 1/4 cup (50 mL) minute tapioca 3/4 cup (175 mL) butter, chilled and cubed 1 1/2 cups (375 mL) flour Vanilla ice cream, optional Combine rhubarb, strawberries, sugar and tapioca. Let stand 15 minutes, stirring occasionally. To prepare crumble mixture, combine flour, sugar, salt and cinnamon. Cut in butter using a pastry blender until mixture resembles fine meal. Transfer fruit mixture to a greased 9×13 inch (23×33 cm) glass baking dish. Sprinkle crumble mixture over top. Bake at 375°F (190°C) for 40 – 45 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream. Serves 8.
CRANBERRY APPLE CRISP 1 cup (250 mL) flour 2 cups (500 mL) fresh or frozen cranberries 3/4 cup (175 mL) quick-cooking rolled oats 1/3 cup (75 mL) maple-flavoured pancake syrup 2/3 cup (150 mL) packed brown sugar 2 tbsp (25 mL) packed brown sugar 1 tsp (5 mL) cinnamon 2 tbsp (25 mL) flour 1/4 tsp (1 mL) salt 1 tsp (5 mL) vanilla 1/2 cup (125 mL) butter, chilled and cubed 1 tsp (5 mL) grated lemon or orange peel 7 cups (1.75 L) thinly sliced peeled Golden Vanilla ice cream, optional Delicious apples To prepare crumb mixture, combine first 5 ingredients (flour through salt) in a bowl. Using fingertips, rub in butter until mixture is crumbly. Crumb mixture may be prepared and refrigerated for up to 24 hours. Combine next 7 ingredients (apples through lemon peel) and spoon into a greased shallow 3 quart (3 L) baking dish. Sprinkle crumb mixture over top. Bake at 350°F (180°C) for 55 – 60 minutes or until golden brown and juices are thick and bubbly. Serve warm with ice cream. Serves 8 – 10.
PINEAPPLE BERRY CRUMBLE 1 pkg (2 layer) yellow cake mix 1 cup (250 mL) chopped pecans 3/4 cup (175 mL) packed golden brown sugar, divided 8 cups (2 L) fresh or frozen blueberries 1/2 cup (125 mL) quick-cooking rolled oats 1 can (19 oz/540 mL) crushed pineapple, 1 tsp (5 mL) cinnamon undrained 1/2 tsp (2 mL) ginger Vanilla ice cream, optional 3/4 cup (175 mL) butter, chilled and cubed To prepare crumb mixture, combine cake mix, 1/4 cup (50 mL) brown sugar, oats, cinnamon and ginger in a bowl. Using fingertips, rub in butter until mixture is crumbly. Stir in pecans. Combine blueberries, pineapple and remaining 1/2 cup (125 mL) brown sugar. Spoon blueberry mixture into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle crumb mixture over top. Bake at 350°F (180°C) for 1 hour or until golden brown and juices are bubbly. Serve warm with ice cream. Serves 10.