Number 154

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February 29th, 2008

     
 
 

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Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers and everyone else, get your eBook at the Freebie link below.

You might have realised by now that I love cookies! Any place, any time, gimme some cookies and tea to dunk them in and I am a very happy person! Scroll down to the Freebie section and download a cookie recipe book.

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

We usually go to Carnival City, our local entertainment complex about twice a month for a movie, a good meal and a flutter at the tables or machines. Most times it is crowded and my favourite machines are taken. Then I came across Silversands online casino. You simply sign up, download some software and you can practise with fun money to your heart's content before you play with the real thing.
Give it a try,
  Click Here

Do you have a website?

Become an affiliate and earn commission and incentives from sales made through your website. Simply place some code on your site and sit back!. You earn commission from any sales resulting from the link on your site. Just click below to join (free)  OfferForge South Africa . A great way to make your website pay!

Kitch 'n' Zinc

I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

If it wasn't white you'd have to invent it.

Some ideas take a long time to come to fruition. Take White Balsamic Vinegar for example. I've only recently become aware of it having just got used to innumerable variations on it's darker brother, some fantastic, some bloody awful, but whoever decided to bring this concoction to a wider audience must have started thinking about it a long time ago. 12 years at least to be precise, since that is the claim on the label of the bottle. We all fell in love with traditional dark balsamic vinegar as soon as it became the flavour of the month of every TV chef but at what point, I wonder, did we decide that it made the salad a little bit murky and wouldn't it be wonderful if we could only have a white version. Well our prayers have been answered.
Now it seems to me that the next thing we really need, especially in South Africa is white chillis. Despite all the health warnings and indignant jumping up and down of supermarkets, farmers, suppliers, and people with offices above sleazy curry joints, we just can't stop unscrupulous buggers from dosing our chilli powder with Sudan Red. No matter how righteous the various companies profess to be it just keeps appearing in our chilli powders and even the bloody labs can't agree as to whether it's there or not but then I suppose that depends a great deal on who is paying the piper ! So the time is right for a major shift in our visual perception of Mother in Law masala as someone takes up the challenge of producing the very first white chillis - the only drawback is that it may take up to 12 years......

Freebie!!

Right click here to download a cookie recipe book.

One Ticket is All It Takes

Lottery24.com, the trusted name in on-line UK and EuroMillions lottery ticket purchasing is the only lottery ticket service to email players scanned images of every ticket they purchase. That's the peace of mind that player's demand. Buy your winning lotto tickets.
Play Now! - UK and EuroMillions at Lottery24.com Click Here The rollover jackpot for the next draw is a cool 11 million pounds, roughly R150m!! You can't win it if you're not in it!

Never buy another recipe book again!

My Recipe CD has now been updated and now includes 50 Recipe eBooks as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling crafts for profit) Click here to take a look. (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
Just to let you know that I received my recipe CD today in the mail and I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,
LC

Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Mangoes are in season, pork is lekker, so here we go!

Mango Pork
2 medium ripe mangoes
1 Pork fillet, about 500g
cooking spray or olive oil
salt and pepper to taste
hot pepper sauce

1. Put pulp of 1 mango in food processor or blender.
2. Cut the other mango into small cubes.
3. Trim pork fillet and slice into 2.5cm thick medallions.
4. Flatten slices lightly with hand.
5. Spray a skillet or medium saucepan with cooking spray or add a small amount of olive oil and heat on medium-high.
6. Brown pork for 1 minute on each side.
7. Season each side with salt and pepper to taste.
8. Reduce heat and cook pork another 5 minutes to cook through.
9. Remove to a plate and add mango puree to the skillet or saucepan.
10. Cook puree about, scraping up brown bits of pork, for about 30 seconds.
11. Add several drops of hot sauce and the mango cubes.
12. Toss cubes in puree while heating through.
13. Spoon sauce over pork and serve with pasta or hot cooked rice.
Serves 2.

The Valentines Day Story

I hope you all had a wonderfully romantic Valentines day! Here is some background to the day:

Every February 14th, chocolates, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine.
Who is this mysterious saint and why do we celebrate this holiday?
I have two different legends here ... Enjoy!

The first legend, and perhaps the best known, began in Rome, when the Emperor, Claudius II, was involved in many bloody and unpopular campaigns. “Claudius the Cruel” as he was called, was having a difficult time getting soldiers to join his military leagues. He believed that the reason was that Roman men did not want to leave their loves or families. So, he cancelled all marriages and engagements in Rome!

The good Saint Valentine, who was a priest in Rome, in the year 269 A.D., together with his friend Saint Marius, defied Claudius and continued to perform marriages for young lovers in secret.
When Valentine's actions were discovered, he was sentenced to be beaten to death with clubs and to have his head cut off.
But while in prison, it is believed that Valentine fell in love with a young girl, who may have been his jailor's daughter, who visited him during his confinement. Before his death on the 14th day of February, it is alleged that he wrote her a letter, which he signed

" From your Valentine"
In 496 A.D., Pope Gelasius set aside February 14 to honor St. Valentine.
Another legend says that Valentine's Day started ...
in ancient Rome, on February 14th, a holiday to honor Juno. Juno was the Queen of the Roman Gods and Goddesses. The Romans also knew her as the Goddess of women and marriage. Then, the following day, February 15th, began the Feast of Lupercalia.
In those days, the lives of young boys and girls were strictly separate. However, on the eve of the festival of Lupercalia, the names of Roman girls were written on slips of paper and placed into jars. Each young man would draw a girl's name from the jar and would then be partners for the duration of the festival with the girl whom he chose. Sometimes the pairing of the children lasted an entire year, and often, they would fall in love and would later marry.

In the United States, Miss Esther Howland is given credit for sending the first valentine cards. Commercial valentines were introduced in the 1800's and now ... well .. you know the rest....

From the Glenacres Superspar Newsletter. To subscribe, click here and send the blank email

Fuel Pumping Tips

The following is from a friend of mine, Barbara, in the States:

TIPS ON PUMPING GAS (Good information)
I don't know what you guys are paying for gasoline.... but here in California we are also paying higher, up to $3.50 per gallon. But my line of work is in petroleum for about 31 years now, so here are some tricks to get more of your money's worth for every gallon..

Here at the Kinder Morgan Pipeline in San Jose, CA we deliver about 4 million gallons in a 24-hour period thru the pipeline. One day is diesel the next day is jet fuel, and gasoline, regular and premium grades. We have 34-storage tanks here with a total capacity of 16,800,000 gallons.

Only buy or fill up your car or truck in the early morning when the ground temperature is still cold. Remember that all service stations have their storage tanks buried below ground. The colder the ground the more dense the gasoline, when it gets warmer gasoline expands, so buying in the afternoon or in the evening....your gallon is not exactly a gallon. In the petroleum business, the specific gravity and the temperature of the gasoline, diesel and jet fuel, ethanol and other petroleum products plays an important role.

A 1-degree rise in temperature is a big deal for this business. But the service stations do not have temperature compensation at the pumps.

When you're filling up do not squeeze the trigger of the nozzle to a fast mode. If you look you will see that the trigger has three (3) stages: low, middle, and high. In slow mode you should be pumping on low speed, thereby minimizing the vapors that are created while you are pumping. All hoses at the pump have a vapor return. If you are pumping on the fast rate, some of the liquid that goes to your tank becomes vapor. Those vapors are being sucked up and back into the underground storage tank so you're getting less worth for your money.

One of the most important tips is to fill up when your gas tank is HALF FULL or HALF EMPTY. The reason for this is, the more gas you have in your tank the less air occupying its empty space. Gasoline evaporates faster than you can imagine. Gasoline storage tanks have an internal floating roof. This roof serves as zero clearance between the gas and the atmosphere, so it minimizes the evaporation. Unlike service stations, here where I work, every truck that we load is temperature compensated so that every gallon is actually the exact amount.

Another reminder, if there is a gasoline truck pumping into the storage tanks when you stop to buy gas, DO NOT fill up--most likely the gasoline is being stirred up as the gas is being delivered, and you might pick up some of the dirt that normally settles on the bottom.

Hope this will help you get the most value for your money.

Another Wacky Sarmie

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

Clayton Bezuidenhout, Nashville, TN formerly Pretoria

Are you guys kidding me? Does no one remember a good old boerie roll with tomato sauce and mustard or fried onion and Ms Balls not at all wacky but prob he best damn thing under the sun. We have introduced our local butcher shop to Boerie and it has fast become his best seller.

P.S. Sour dough bread with sun dried tomato cream cheese(make your own and add extra sun dried tomatoes), ham and swiss cheese grilled is second only to a good boerie.

(The aroma of boerewors braaing just cannot be beaten! - Peter)

A Blast From The Past

Source: Sunday Times

1957:  The Soviets' Sputnik 1 is the first artificial satellite to orbit Earth, the independant state of Ghana is formed. Humphrey Bogart and Christian Dior die. Boris Pasternak's Dr, Zhivago goes on sale., Juan Fangio wins a record fifth Grand Prix championship.

Really, really old recipe

To cure biltong:  Have the biltong cut at the butcher's as he knows the best pieces for the purpose. They are cut from the shoulder and should weigh about 3 or 4 lb,
Rub them well with salt, sugar and saltpetre in the proportion of 1lb. salt, 2 oz. sugar, 1 oz, saltpetre. Let them remain in this pickle for 12 to 14 hours. Hang in wind and sun to dry.

Bush Buzz

Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.

The Giraffe

The Romans called it a camelopardalis from the myth that it was a cross between the leopard and the camel.

The tallest of all animals bulls can reach up to 5.5 meter and the cows just under 5 meters. The neck is on average 2.5 meters long.  The bulls can weigh up to 1300kg. They have split hooves, thus differing from horses. They also have 32 teeth.

Both the bull and cow has horns on its head. The bulls have no hair on the horns while the cows have a neat tuft of hair on the horns. The giraffe is the only mammal born with horns. The gestation period is 15 months, the longest of all wildlife. The newborn calf, at 1.6 to 1.7 m tall, can stand within the first half hour.

They are mainly leaf eaters from Acacia trees. Their tongues are up to 50 cm long and seem to be immune against thorns.  Because they get a lot of moisture from plants, they can go up to three days without water. When they do drink, they take in about 40 litres a time.

Giraffe kills are usually spotted close to tarred roads in our Parks as they tend to slip and fall on the surface and then become easy prey to lions.

Giraffe rarely lie down and spend most of their lives on their feet. I have only once seen a giraffe lying down.

Some facts:

Giraffe cannot swim
Giraffe meat is considered a delicacy
It can run up to 50 km/h
They can reach an age of about 28 years
A giraffe eats about 30 kg of food daily

Click here to see a picture of a giraffe that I took in Kruger national Park

Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
 
Potjiekos recipe

Another new feature, from now on I will feature a potjie recipe with each newsletter. For those of you who are not familiar with a potjie (cast iron three legged pot) you may use a dutch oven.

Cabbage Bredie (Stew)

In the Cape Maly Cookbook by Faldelah Williams she says that Bredies is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle and it is impossible to separate the one from the other. The unique flavour of the bredie is determined by the vegetable used. Although almost any vegetable can be used the meat is almost always lamb or mutton. Mutton is ideal for bredies as the long slow simmering tenderizes it and brings out the full flavour. Recipes for bredies have been handed down through many generations and they changed very little in character over the years. The flavour is delicious that there is no need for additional herbs and spices.

4-6 servings
2 onions, thinly sliced
30 ml sunflower oil
1 kg mutton ribs, cut in pieces, add maybe
2 mutton bones with marrow, for extra flavour but this is (optional)
7 ml salt
5 whole cloves
2 whole allspice
3 whole peppercorns
1 medium cinnamon stick
10 ml freshly ground ginger-garlic paste
5 ml crushed dried red chilies or chili powder, if you like
1 whole green chilies (optional)
10 ml sugar
150 ml water (please see note)
1 medium cabbage, shredded finely or 1 large cauliflower, broken into florets maybe used
3 medium potatoes, quartered
nutmeg

NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER.
Heat oil in heavy casserole,  soup pot or potjie. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely. If you brown the onions to a nice golden colour you will have a better tasting and and looking bredie not browning the onions nicely will give you a grey colour bredie.
Add meat and simmer slowly till meat is done and well browned.
Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended.
Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry).
Sprinkle with nutmeg before serving.
Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish.
Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chillie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.

Smile a While

Mexican Oysters
A big Texan stopped at a local restaurant following a day roaming around in Mexico
. While sipping his tequila, he noticed a sizzling, scrumptious looking platter being served at the next table. Not only did it look good, the smell was wonderful. He asked the waiter, "What is that you just served?"

The waiter replied, "Ah senor, you have excellent taste! Those are called Cojones de Toro, bull's testicles from the bull fight this morning. A delicacy!"
The cowboy said, "What the heck, bring me an order."

The waiter replied, "I am so sorry senor. There is only one serving per day because there is only one bull fight each morning. If you come early and place your order, we will be sure to save you this
delicacy."

The next morning, the cowboy returned, placed his order, and that evening was served the one and only special delicacy of the
day. After a few bites, inspecting his platter, he called to the waiter and said, "These are delicious, but they are much, much smaller than the ones I saw you serve yesterday."

The waiter shrugged his shoulders and replied, "Si, Senor. Sometimes the bull wins."

A passenger in a taxi tapped the driver on the shoulder to hand him the money. The driver screamed; lost control of the cab, nearly hit a bus, drove up over the curb and stopped just inches from a large plate glass
window. For a few moments everything was silent in the cab, then the driver said, "Please, don't ever do that again. You scared the daylights out of me."

The passenger, who was also frightened, apologized and said he didn't realize that a tap on the shoulder could frighten him so much, to which the driver replied, "I'm sorry, it's really not your fault at all. Today
is my first day driving a cab. I have been driving a hearse for the last 25 years."

After digging to a depth of 100 meters last year, Russian scientists found traces of copper wire
dating back 1000 years, and came to the conclusion that their ancestors already had a telephone network one thousand years ago.

So, not to be outdone, in the weeks that followed, American scientists dug 200 meters and headlines in the US papers read: "US scientists have found traces of 2000 year old optical fibers, and have concluded that their ancestors already had advanced high-tech digital telephone 1000 years earlier than the Russians."

One week later, the Indian newspapers reported the following: "After digging as deep as 500 meters, Indian scientists have found absolutely nothing. They have concluded that 5000 years ago, their
ancestors were already using wireless technology

Herbs

CUMIN
Cumin is one of the herbs mentioned in the Old Testament, in Matthew, as a tax payment.
'Woe unto you scribes and Pharisees, hypocrites! For ye pay tithe of mint and dill and cumin, and have omitted the weightier matters of the law.'
Cumin was grown in medicinal gardens in ancient Egypt and in the Mediterranean area where it was used by the monks to treat the sick.
The ancient Chinese, Indians and Arabs grew protected fields of cumin to use as barter or trade and developed incredible recipes that were handed down from generation to generation.
Cumin grows well in well-dug, compost-enriched soil in the full sun. Sow the seeds between green peppers and chilies as these crops will protect them and give a little shade. Fine leaved and spindly, cumin is delicate, but well worth growing.
The leaves and flowers can be harvested as soon as the little plant is sturdy for curries, stir-fries and drinks. The seeds must be left to dry on the plant before reaping.

MEDICINAL USES
Cumin seeds and fresh leaves aid circulation and help to clear toxins from the body.
In a tea it is immediately soothing and unwinding, and wonderful for a stuffy nose and sore throat and to treat heartburn, flatulence, colic, bloating, digestive spasms, belching, incessant wind and as a stimulant for the whole digestive system. To make a tea, add 1 teaspoon of crushed seeds to 1 cup of boiling water, stir, and allow to stand for 5 minutes. Sip slowly and chew the seeds.
Indians use cumin tea to treat insomnia and to bring down a fever.
Cumin tea is traditionally given to nursing mothers to increase milk production and in so doing, it improves the baby's digestion, and you won't have a colicky baby if the mother takes a cup of cumin tea twice a day.

CULINARY USES
Cumin is one of the most important ingredients in curries, spicy pickles, sauces, marinades and dips.
In Europe cumin seeds are baked in breads, cakes and biscuits. In the Middle East, bread is dipped into olive oil, and then sprinkled with a few seeds of cumin.
A marinade of olive oil, cumin, peppercorns, mustard, fresh coriander leaves and lemon juice is superb for chicken, beef, mutton and fish, or for those huge flat brown mushrooms.

The FunkyMunky Herb eBook is now available. 48 popular herbs, descriptions and uses with photos. Immediately available, will be emailed to you. Only R50 , send me an email for payment details.
I'm very impressed with what I've read so far. What I really like is that your book is a combination of medicinal and culinary advice, unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious project to make a herb garden this year - so your section of herb gardens will come in very handy - Shelagh
 
 
Zimbabwe update

I used to have a regular feature on my website that I called the Zimbabwe Letters. sadly my contact "went silent" and I didn't have a source any more. I am looking for another source (any volunteers?).

The following was received from Cathy Buckle. It is difficult to comprehend the way they are currently living in Zimbabwe. I was wondering how we, in South Africa and other countries, could help people like Cathy. You can all start by subscribing to her newsletter, her email addy is at the bottom of her letter. If you have any ideas on how we can be of help, please email me.

Dear Family and Friends,
Headline news on the propaganda mill one day this week was that three trillion Zimbabwe dollars had been raised for President Mugabe's 84th birthday party. I thought about what you could do with that much money but before I could work it out I had to check in a dictionary just exactly how much a trillion was.

My sources say that a billion is a thousand million and a trillion is a million million. This means that for the President's birthday celebration being held in Beitbridge, there is a pile of money which on paper is a 3
followed by 12 zeroes. Even in Zimbabwe's collapsed state, 3 trillion dollars is a huge amount of money. It didn't take long before my kitchen table was littered with bits of scrap paper covered with handwritten sums. Why didn't I just use a calculator you might ask? That's simple, there are too many digits and so this sum had to be done by hand.

The calculations took some time to perform and the results were shocking. For three trillion dollars I could buy three million kilograms of maize meal at the present Grain Marketing Board price of a million dollars a kg. This, of course, is assuming that the GMB had any maize meal for sale, which they say they haven't. Allowing half a kg of maize meal per person, 6 million Zimbabweans, half the population of the country, could have had one decent meal with the President's birthday party money. A friend who is far more mathematically minded than me, and had more patience with all those lines of zeroes, worked the figures out a different way. 85 trucks, each holding 35 tonnes of maize, could have been filled with the three trillion dollars of birthday party money.

Moving away from the dollars, I went in search of ingredients usually found at a birthday party. Three major supermarket chains which have outlets all over the country were visited. The cake came first on my list but there was no flour, sugar, margarine, baking powder, milk or eggs in any of the supermarkets. Puddings and sweet treats were next on my list but there was no jelly, instant pudding, custard, biscuits or tarts to buy. Sandwiches, I thought, they are good for parties but there was no bread or rolls, no spread, cheese, cold meats or sandwich fillings to buy. What about a hot meal I thought but there was no maize meal, rice, pasta or potatoes and so that idea was also a non starter.

The shopping list and the search for ingredients was a pointless exercise but at least it was easier than trying to understand the latest official inflation figures. In January 2008 inflation was one hundred thousand, five hundred and eighty percent - it is the stuff of hellish nightmares and the reason why we parents can't sleep at night.

Trying to understand three trillion dollars was utterly absurd for an ordinary mum in a collapsed country. Hardest of all though was knowing that half the population of the country could have gone to bed tonight on a full stomach if the birthday party had been sacrificed for the suffering, hungry people of a country whose 84 year old ruler has been in power for almost 28 years.
Until next time, thanks for reading,
love cathy.
Copyright cathy buckle 23 February 2008.


My books: "African Tears" and "Beyond Tears" are available in South Africa
from: books@clarkesbooks.co.za and in the UK from: orders@africabookcentre.com
To subscribe to this newsletter, please write to: cbuckle@mango.zw
 
This South Africa - interesting facts and information 

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

G is for Goldblatt
South African photographer David Goldblatt has documented his country for over 50 years, "exploring with a critical view the context in which evolve both the life of its people and the construction of its landscape," according to the Hasselblad Foundation says.
In early 2006 he was named the recipient of the 2006 Hasselblad Foundation International Award in Photography, widely regarded as the most important photographic prize in the world.

His photographs have been exhibited in Europe, the US, Australia and South Africa, and form part of collections in world-class museums such as the South African National Gallery, the Bibliothèque Nationale in Paris, London's Victoria and Albert Museum, the New York Museum of Modern Art, and the Museum of Contemporary Art in Barcelona.

Go to SouthAfrica.info Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 
Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
 
Featured Website

Every issue I feature an interesting website .  I feel that it is important to get news from Zimbabwe, click the link for the latest updates.
 

The Recipes

For all recipes below:
Keep Refrigerated.
DO NOT USE MIRACLE WHIP IN PLACE OF MAYONNAISE
Use the dry dip mix as seasoning for meats, vegetables, etc.

Chives & Onion Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 10-15 preparations of dip.
8 Tbs. Chives
4 1/2 Tbs. Chopped Onion
2 Tbs. Garlic Salt
2 Tbs. Granulated Garlic
1 1/2 Tbs. Celery Seed
1 tsp. Ground Black Pepper

Preparation:
For a Great Tasting dip mix for chips and vegetables, mix together one tablespoon of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.
 

Spinach & Chives Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 6-10 preparations of dip.

6 Tbs. Dried Spinach
4 Tbs. Chopped Onion
2 Tbs. Chives
1 1/2 Tbs. Parsley
1 1/2 tsp. Salt
1 1/2 tsp. Celery Salt
1 1/2 tsp. Granulated Garlic

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.
 
Bacon & Chili Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 7-10 preparations of dip..

5 Tbs. Chopped Onion
5 Tbs. Bacon Bits
1 Tbs. Granulated Garlic
2 Tbs. Chili Powder
2 tsp. Cumin
1 tsp. Cayenne
1 tsp. Salt

Preparation:
For Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Dill Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 6-10 preparations of dip.

6 Tbs. Dill
2 1/2 Tbs. Parsley
3 Tbs. Chopped Onion
3 1/2 tsp. Celery Salt
1/4 tsp. Salt

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine one to two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Creamy Curry Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 5-7 preparations of dip.

3 1/2 Tbs. Parsley
2 1/2 Tbs. Chopped Onions
1 1/2 Tbs. Chives
1 1/2 Tbs. Granulated Garlic
1 Tbs. Onion Powder
1 tsp. Celery Salt
1 tsp. Celery Seed
1 tsp. Curry
1/2 tsp. Turmeric
1/2 tsp. Cumin

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Cucumber Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 5-7 preparations of dip.

3 Tbs. Cilantro
3 1/2 Tbs. Crushed Dried Cucumber
1 1/2 Tbs. Chopped Onion
1 Tbs. Parsley
1 1/2 tsp. Celery Salt
1/2 tsp. Granulated Garlic
1/2 tsp. Salt

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Tomato & Herb Salsa Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 5-7 preparations of dip.

4 1/2 Tbs. Crushed Dried Tomato
3 Tbs. Chopped Onion
1/2 Tbs. Granulated Garlic
1 1/2 Tbs. Parsley
1 Tbs. Cilantro
1/2 tsp. Ground Black Pepper
1/2 tsp. Celery Salt
1/2 tsp. Salt

Preparation:
For Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Hot & Spicy Dip Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 7-10 preparations of dip.

3 1/2 Tbs. Chopped Onion
4 Tbs. Chili Powder
2 Tbs. Granulated Garlic
2 Tbs. Cilantro
2 1/2 Tbs. Parsley
2 tsp. Cayenne
2 tsp. Cumin
1 tsp. Ground Black Pepper
1 tsp. Salt

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Cucumber & Dill Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 5-7 preparations of dip.

3 1/2 Tbs. Dill
3 Tbs. Crushed Dried Cucumber
1 1/2 Tbs. Chopped Onions
1 1/2 Tbs. Parsley
1 tsp. Celery Salt
1 tsp. Garlic Salt
1/2 tsp. Salt

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Bacon & Tomato Herb Mix
Combine & Mix in a plastic bag or air-tight container. Makes about 7-10 preparations of dip.

5 Tbs. Bacon Bits
4 1/2 Tbs. Parsley
3 1/2 Tbs. Dried Tomato Bits
1 1/2 Tbs. Chopped Onion
1/4 Tbs. Tomato Powder
1 1/2 tsp. Onion Powder
1 1/2 tsp. Celery Seed
1/2 Tsp. Salt

Preparation:
For a Great Tasting dip mix for chips and vegetables, combine one to two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Toasted Onion

Combine and mix in a plastic bag or air-tight conatiner. Makes about 5-7 preparations of dip mix.

3 1/2 Tbs. Chopped Onion
3 Tbs. Parsley
2 Tbs. Chives
1 Tbs. Onion Powder
1 tsp. oregano
1 tsp. Salt
1/2 tsp. Black Pepper

Preparation:
For a great tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Garden Vegetable
Combine and mix in a plastic bag or air-tight container, Makes about 5-7 preparations of dip mix.

4 Tbs. Dehydrated Vegetables
2 Tbs. Parsley
1 Tbs. Chopped Onion
1 Tbs. Tomato Powder
1 tsp. Garlic Salt
1 tsp. Salt

Preparation:
For a great tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

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