Garlic and Cream Cheese Crackers

Whenever it is cold or flu season and we want to help try to build up our immune systems, this is what we eat.
I mince about 3 raw garlic cloves and mix it with a fork into a third of a pack of cream cheese.
Spread on crackers and eat!
This evening I am drinking mint tea with it. If you have a hard time getting past the garlic and like V8 tomato juice, drinking tomato juice with the crackers will help cut the garlic flavor.



Blessings! TinaJewel

Cold/Flu and Sore Throat? No Problem!

I'm  gonna have to try this for us! Found this from The Bulk Herb Store.

by Julie S. October 2006

Buy your bulk ingredients there! 
http://www.bulkherbstore.com/sharing-remedies/cold-flu-sore-throat

Whenever we get hit by a bad cold/flu with sore throat, blocked sinus and heavy head and chest, we make up this tea. My mum also used to make it for us as children. It is refreshing, clears the head, breaks up mucous, and we have found it to be very helpful. It doesn't stop the process of healing but gives more strength and speed to our God-given healing processes.

Crush 1 - 2 cloves of garlic into a large heat resistant cup. Add the juice of one freshly squeezed lemon (also some rind too, if it is clean and organic). Then, add 1/2 teaspoon of ground powdered Ginger. Then, a pinch of Cayenne pepper, and to top it off, a tablespoon of honey. Add a cup of hot water, just off the boil, and drink the whole lot as soon as it is bearably cool enough. Within 20 minutes, go to bed and cover up. Let your body do the rest.

Often though, we make this up in a big glass jug, (multiply the ingredients accordingly and to taste) using chopped fresh garlic, and thinly sliced fresh ginger, plus the other ingredients, which settles and steeps on the bottom. We put the jug beside the bed and after sipping about 3 glasses while it is still hot/warm, it does wonders and is very soothing.

We have made it up and put it in a thermos flask too. This keeps it hot for whenever you want to drink it to relieve your symptoms.

If the kids ever have a bad chesty cough, we mix 1/2 lemon juice, with 1/4 teaspoon powdered Ginger, pinch ofCayenne (can be omitted if your child won't drink it) and honey to sweeten. Add very warm water to half a cup, and get them to drink it as needed. We have found this syrupy mix works well and the kids ask for it.
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A Yummy Way to Cook A Turkey

Place whole, frozen turkey (thaw enough to remove giblets bag from inside turkey); or a turkey breast, (easiest way) in a roaster breast side up.
Pour 3 c. of chicken broth around turkey. (Canned broth or broth made with chicken bullion cubes.)
Sprinkle 2 TBSP. brown sugar into the broth.
Then over the top of the turkey sprinkle well with:
Dillweed (Note different than dill seed)

Black Pepper

Lemon Pepper

Salt

Rotisserie Chicken seasoning- until well covered!

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Bake all night at 300 degrees

In the morning pick turkey out of roaster onto tray to cool enough to pick meat

off of bones.

Put meat back into the broth in the roaster (or into a crockpot).

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Again- sprinkle with all the seasonings well over top.

Add more broth, enough to cover the deboned turkey meat.

Then add 2 Tbsp. of vinegar to the broth to tenderize the meat.

Recover and bake until noon on 250 degrees.

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When ready to serve drain off the broth and thicken with cornstarch to make a gravy to eat with mashed potatoes. Makes a yummy flavored gravy and very moist turkey meat!

Enjoy!

Ready to go into the oven! 

Finished baking! 


Picked off and ready to eat!

Continental Chicken

12 pieces boneless chicken breasts

1 jar dried beef 

1 c. cream of chicken soup
1 c. cream of mushroom soup
1 lb. Sliced bacon
1 c. sour cream
½ c. milk

Wrap beef around each piece of chicken; then wrap
bacon strip around beef. Place in a greased baking
dish. Bake at 300 degrees for 1 hour. Drain off juice.
Mix the soups, sour cream, and milk. Pour over the meat.
Bake for another 15 minutes. The gravy is delicious
served over mashed potatoes!

PS. I am doubling this recipe for tonight's supper to make this big roaster full.