Number 195

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October 30th,  2011

 

 
 
 

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Greetings everyone!  And a special welcome to all the new subscribers!  Why not ask your email contacts if they don't want to subscribe as well?

We are experiencing an extremely hot spell, well, for Alberton 36C is hot. I always look at Skukuza's temperature and judge heat by that. If Skukuza in Kruger Park gets to 40C or above then I am very glad that I am at home and not there. A hint, July is the best time of year to visit Kruger National Park. We will however be visiting Kruger again next month, thank goodness for aircon in our chalet and vehicle!

The freebie this time is a recipe eBook titled: Fifty choice recipes for Spanish and Mexican dishes, published in 1906. Should make for interesting reading and experimenting

The rugby section below has links to full details of the current Currie Cup competition as well as detailed World Cup statistics.

I have something very special for recipe book collectors. Just scroll down to the Very Old Recipe eBook section and add 37 very old recipe books to your recipe collection!

Something different in the recipe section. I will over the next 12 issues be placing recipes from a 1913 recipe book titled 52 Sunday Dinners - A Book of Recipes Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery. This means that you will be able to journey back almost a century and try out some of the dished they enjoyed for Sunday dinner.

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.

US$ 87,000,000, US$252,000,000, USD$143,000,000, US$158,000,000, US$15,000,000, the aforementioned amounts are the current jackpots on overseas Lotto's. Click on the banner to the right and get yourself some tickets. It's completely safe and who knows, your life could just change drastically, first time players also get a free ticket!

Recipes in Afrikaans

For those of you who happen to understand Afrikaans, if you are interested in really good Afrikaans recipe Ebooks, scroll down to the Adverts section at the bottom of the page and take aa look at what's available.

South African Rugby - everything you wanted to know

Loot Eksteen is compiling spreadsheets with detailed Rugby Statistics. They are up to date after every weekend's games. If you want to receive them directly just email Loot and ask to be placed on his mailing list. The spreadsheets are below, right click to download

   
Currie Cup 2011
   
Currie Cup - Fixtures Currie Cup - Scorers
Currie Cup - Log Currie Cup - Statistics
Currie Cup - Data  
   
World Cup 2011  
   
Schedule Logs
Results Scorers
Game Points Statistics
International Stats  
   
Very Very Old Recipe eBooks

Specially for the recipe book collectors amongst us! These days one can go into a bookstore and buy a new recipe book, nothing special in that. But can you buy a book that was published more than 100 years old? Not a chance! Well, Peter to the rescue. I have come across 37 OLD recipe books that I am adding for free to my recipe CD. It gets even better, they're all in .pdf format and when you open the file you see the actual pages of the original book. This is because they have been digitally scanned letting you see the actual pages of the book.

The CD now contains English as well as Afrikaans recipe eBooks as well as the very old books collection.

Pricing remains the same, here is your chance to read how our forefathers did things in the kitchen.

Scroll down for details of the books and how to order.

I am making one of the books available as the freebie, just scroll down to the freebie section and download it for free.

You can now follow me on Twitter - @Peterjasie
This will come in handy when we are on our travels to keep all the followers in the picture!

Andy Nix Photography

Seeing that photography is my passion I thought it about time to feature a South African photographer in my newsletter. I have been a fan of Andy for some time now and would like to share the link to her blog. She is a great photographer and is fortunate enough to live in the Fairest Cape where great landscapes just beg to be photographed.

Click here to view her blog and while you are there subscribe to her newsletter as well.

Mirna van Wyk

Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children.

Make a difference
I am regularly overwhelmed by the poor circumstances some humans have to bare and even more so astounded by some individuals who seem to rise above it. Not being drawn in by negative talk, depressing surroundings or infliction. These people not only seem to lift themselves above these burdens but also do so to people close to them. They are definitely not victims of their circumstances, they are survivors and in some case even victors over their dire surroundings. And researchers have been for several decades been trying to pinpoint what gives people resilience-this extraordinary power to keep one’s optimism and purpose in life.
I was watching The Secret Millionaire on BBC the other day where real-life millionaires go into needy communities for 10 days to find worthy causes to donate thousands of pounds to. Sometimes they would find a child who started an awareness campaign for hungry children, sometimes an organisation caring for children with impairments and sometimes an octogenarian simply being a good human being and bringing over cake to the new neighbour. It became clear that there are many ordinary people doing extraordinary things in simple ways every day – “modern miracle workers”.
Viktor Frankl, Jewish psychiatrist who was captured in the concentration camps during the Holocaust was amazed that some fragile and sickly people would survive the ordeal whilst physically strong people would not. He wrote a paradigm shifting book called Man’s search for Meaning in which he documented the impact of love, kindness and responsibility on humans’ lives as he had witnessed during the Holocaust. Interestingly enough, these deeds can be given or received to change lives, can be real, imagined or simply a recall of the kindness - to make an impact.
Make the decision to start making a difference from today in your home, neighbourhood and place of employment. You be the change you so desperately want in the world. It starts with one person, and that person can be you.
You can start by simply smiling and greeting everybody you meet, it can be allowing another to walk first, or to take the only seat left, it can be picking up rubbish, planting trees, taking tea and cake to new neighbours, feeding the birds, playing with your children, getting involved with schools, ABET centres, old age homes to volunteer skills training or support services. It can be to pay your long time worker a decent pay or support her children’s school fees and supplies. The list is endless and will depend on your unique position and circumstance. But you can make that difference. And it is good for your own health and well being, as well.
One way of making the world a better place is to be kinder than necessary; for everyone you meet is fighting some kind of battle.
Stop your excuses and your resistance to what you know you can do to make a change. Start today. Just Do IT! Be one of the “modern miracle workers”.
With warmth from me to you.


You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com 
 

South African National Parks

I will now start a series on the South African National Parks. National parks offer visitors an unparalleled diversity of adventure tourism opportunities including game viewing, bush walks, canoeing and exposure to cultural and historical experiences.

Fifteen of South Africa's 21 national parks offer park or camp-run accommodation. Most parks and rest-camps have retail facilities and restaurants. Across the parks, there are a total of 6 000 beds and 1 000 camping and caravan sites, which can accommodate almost
12 000 overnight guests.

Mountain Zebra National Park
The Mountain Zebra National Park, near Cradock in the Eastern Cape, is a conservation success story, saving the Mountain Zebra species from extinction. In 1937 when the park opened it had only six zebra on 1 712ha of land. These zebra didn't survive but donations by local farmers ensured the species and the park continued. Today it boasts 370 zebra roaming in 28 412ha, kept company by black rhino, eland, black wildebeest, red hartebeest and Cape buffalo.

In the craggy heights of the park lurk grey rhebok. Caracal and cheetah are the predators of the park. Birds to look out for are the blue crane and Stanley's bustard.

Year proclaimed: 1937
Current size: 284.1 square kilometres
Province: Eastern Cape

Source: Mediaclubsouthafrica.com

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za or www.facebook.com/Peterjasie . I update my status daily.

The History of South Africa

I thought this might be of interest to overseas readers, I will be featuring more sections in future newsletters

If the history of South Africa is in large part one of racial divisiveness, today it can also be seen as the story of the creation - from tremendous diversity - of a single nation.

The death of apartheid
In 1989 the logjam started to break up. Negotiations had begun between Mandela and PW Botha, but these were secret. Dissension within the National Party and Botha's ill health led to his resignation; he was replaced by FW de Klerk. After an election in September, De Klerk released Walter Sisulu and seven other political prisoners.

On February 2 1990, De Klerk lifted restrictions on 33 opposition groups, including the ANC, the PAC and the South African Communist Party. On February 11 Mandela was released after 27 years in prison.

The dismantling of restrictive legislation began. Political groups started negotiating the ending of minority rule and in 1992 the white electorate endorsed De Klerk's stance in a referendum. But violence continued, a massacre at the township of Boipatong causing the ANC to withdraw temporarily from constitutional talks.

In 1993, however, an agreement was reached on a Government of National Unity which would allow a partnership of the old regime and the new.

This optimism was shattered by the assassination of Chris Hani, the secretary general of the Communist Party: only a prompt appeal to the nation by Mandela averted a massive reaction. At the end of the year an interim Constitution was agreed to by 21 political parties.

South Africa's first democratic election was held on 26, 27 and 28 April 1994, with victory going to the ANC. Nelson Mandela was sworn in as President on May 10. FW de Klerk and the ANC's Thabo Mbeki were Deputy Presidents.

Mandela's presidency was characterised by the negotiation of a new Constitution; a start on the massive task of restructuring the civil service and tackling the results of apartheid; and the Truth and Reconciliation Commission, set up to investigate the wrongs of the past.

Source: mediaclubsouthafrica.com

Freebie!!

The freebie this time is a recipe eBook titled: Fifty choice recipes for Spanish and Mexican dishes, published in 1905. Right click to download or click to open.

Words to live by 

The 10 Commandments are not a multiple choice.

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"I'm 74 and I'm Tired" – by Bill Cosby

One of those gems floating around the Internet, enjoy!


I'm 74. Except for brief period in the 50's when I was doing my National Service, I've worked hard since I was 17. Except for some some serious health challenges, I put in 50-hour weeks, and didn't call in sick in nearly 40 years. I made a reasonable salary, but I didn't inherit my job or my income, and I worked to get where I am. Given the economy, it looks as though retirement was a bad idea, and I'm tired. Very tired.

I'm tired of being told that I have to "spread the wealth" to people who don't have my work ethic. I'm tired of being told the government will take the money I earned, by force if necessary, and give it to people too lazy to earn it.

I'm tired of being told that Islam is a "Religion of Peace," when every day I can read dozens of stories of Muslim men killing their sisters, wives and daughters for their family "honour"; of Muslims rioting over some slight offense; of Muslims murdering Christian and Jews because they aren't "believers"; of Muslims burning schools for girls; of Muslims stoning teenage rape victims to death for "adultery"; of Muslims mutilating the genitals of little girls; all in the name of Allah, because the Qur'an and Shari'a law tells them to.
I'm tired of being told that out of "tolerance for other cultures" we must let Saudi Arabia and other Arab countries use our oil money to fund mosques and mandrassa Islamic schools to preach hate in Australia, New Zealand, UK, America and Canada, while no one from these countries are allowed to fund a church, synagogue or religious school in Saudi Arabia or any other Arab country to teach love and tolerance..
I'm tired of being told I must lower my living standard to fight global warming, which no one is allowed to debate.

I'm tired of being told that drug addicts have a disease, and I must help support and treat them, and pay for the damage they do. Did a giant germ rush out of a dark alley, grab them, and stuff white powder up their noses or stick a needle in their arm while they tried to fight it off?

I'm tired of hearing wealthy athletes, entertainers and politicians of all parties talking about innocent mistakes, stupid mistakes or youthful mistakes, when we all know they think their only mistake was getting caught. I'm tired of people with a sense of entitlement, rich or poor.
I'm really tired of people who don't take responsibility for their lives and actions I'm tired of hearing them blame the government, or discrimination or big-whatever for their problems.

I'm also tired and fed up with seeing young men and women in their teens and early 20's bedeck themselves in tattoos and face studs, thereby making themselves un-employable and claiming money from the Government.

Yes, I'm damn tired. But I'm also glad to be 74.. Because, mostly, I'm not going to have to see the world these people are making. I'm just sorry for my granddaughter and her children. Thank God I'm on the way out and not on the way in.

Find your way around South Africa

With this really informative map, just click here:  http://www.sa.c2a.co.za/#

 Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.  
 
Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website. Recipes and freebie with each newsletter.
 
Smile a While

Costume Party

A couple was invited to a swanky costume party. Unfortunately, the wife came down with a terrible headache and told her husband to go to the party alone.
He being a devoted husband protested, but she argued and said she was going to take some aspirin and go to bed and there was no need for his good time being spoiled by not going.
So he took his costume and away he went.
The wife, after sleeping soundly for about an hour, awakened without pain and, as it was still early enough, decided to go the party.
Since her husband did not know what her costume was, she thought she would have some fun by watching her husband to see how he acted when she was not with him.
She joined the party and soon spotted her husband cavorting around on the dance floor, dancing with every nice woman he could, and copping a little touch here and a little kiss there.
His wife sidled up to him and being a rather seductive babe herself, he left his current partner high and dry and devoted his time to the new babe that had just arrived. She let him go as far as he wished... Naturally, (since he was her husband.)
Finally, he whispered a little proposition in her ear and she agreed. So off they went to one of the cars and had a quickie.
Just before unmasking at midnight, she slipped away, went home, put the costume away and got into bed, wondering what kind of explanation he would make for his behavior..
She was sitting up reading when he came in, and she asked what kind of a time he had.
He said: "Oh, the same old thing. You know I never have a good time when you're not there."
- "Did you dance much ?"
- "You know, I never even danced one dance."
When I got there, I met Pete, Bill Browning and some other guys, so we went into the den and played poker all evening...But you're not going to believe what happened to the guy I loaned my costume to..."

As I was lying in bed pondering the problems of the world, I rapidly realized that I don't really give a rat's ass. It's the tortoise life for me! 1. If walking/cycling is good for your health, the postman would be immortal. 2. A whale swims all day, only eats fish, drinks water, and is fat. 3. A rabbit runs and hops and only lives 15 years. 4. A tortoise doesn't run and does nothing, yet it lives for 450 years. And you tell me to exercise?? I don't think so.

Some great resorts we have visited

We visited Ekuthuleni, click here for my report and some pictures.
You can also see some more photos here

Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up and pictures click here

We are just back from a really nice trip to Mozambique - Morrumbene Beach Resort

We have just returned from a glorious week at Mnarani Club, Kilifi, Kenya

We also had a really nice stay at Hole in the Wall and Caribbean Estates

Beacon Wharf in Mossel Bay, Eagles Nest in Sedgefield, and Ocean 11 in Mossel Bay

In June 2010 we visited Ukuthula and Modumela in Botswana. Click the links for stories and photos

Earlier this month we visited Sandy Place in St Lucia, for story and photos click the link

In August we visited Kagga Kamma, Sutherland, Wildflowers and Kgalagadi Transfrontier Park, see albums below:

Photo albums:

Kagga Album - http://www.facebook.com/album.php?aid=243611&id=741597237&l=be31067162

Sutherland - http://www.facebook.com/album.php?aid=243617&id=741597237&l=ff5500408e

Wildflowers - http://www.facebook.com/album.php?aid=243618&id=741597237&l=7dd7ded05a

Kgalagadi - http://www.facebook.com/album.php?aid=243620&id=741597237&l=be1fcce6bc

Our latest visit to Kgalagadi Transfrontier Park:
http://www.facebook.com/media/set/?set=a.10150257112072238.373501.741597237&l=b55e3fb23d

St Lucia - July 2011
http://www.facebook.com/media/set/?set=a.10150312483172238.390393.741597237&l=eb329c9cef&type=1

Cape Holiday - August 2011 -

The Wild Side - A selection of my photos
 

 

Pearl spotted owl
Taken in Kruger National Park


click to see larger image

Pearl spotted owls are one of Southern Africa's smallest owls. They are 'earless' owls. They have cinnamon brown heads with off-white facial disks. Their upper-parts are brown with numerous dusky rimmed white spots. Their under-parts are white streaked with brown, and their eyes are yellow.

Diet
They feed on a variety of prey on arthropods, insects, bats and small rodents. They have been recorded to take laughing dove, weighing 200g, an achievement considering the owl only weighs around 85g. But they mainly feed on invertebrates, but powerful talons allow it to catch birds up to the size of large weavers, small mammals and reptiles.

Breeding
They will breed from August to November and possibly both parents incubate the eggs for upto 31 days. The female lays 2-4 eggs in tree cavity, often made by woodpeckers or barbets. Incubation lasts 29 days, and the young fledge at 31 days and become independent a few weeks later.

Behaviour
Like many members of this genus, this species is often active by daylight. It's unique whistled call is often heard in thorn scrub forest where the species can be quite common. They move about alone or in pairs. The Pearl-spotted Owl has mock eyes at the back of their heads. This will confuse the predator as to which way the owl is facing.

Habitat
They are found in open savannah and semi open woodlands, they tend to avoid areas with long grass, deserts and heavy forest.

Where they are found
They are widely spread in Southern Africa, found in mainly bushveld and woodland areas, where they are commonly seen all year round. They are probably the most diurnal of the Southern African owls, moving about alone or in pairs.

Latin name
Glaucidium perlatum.
Zimbabwe update

For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information

Cathy Buckle is writing from Zimbabwe, her letter is below.

Dear Family and Friends,
Its been one of those weeks where we’ve been shaking our heads in disbelief all the time. A week of ship captains, torturers, deported pensioners and watching TV in the dark.
First came the interview with Zanu PF’s Patrick Chinamasa by the Independent newspaper. Asked if the 87 year old Mr Mugabe would be the party’s presidential candidate in the next election, Chinamasa said:
“We will put our best foot forward and President Mugabe is our best foot. We can’t change the captain in the midst of a storm.”
Then came two stories of Zimbabweans in exile which left us open-mouthed and wide eyed. On the one hand is the 47 year old Zanu PF spy and torturer who has been given community service and granted asylum in the UK. On the other hand is an 88 year old woman who lost her farm to Zanu PF thugs, went to the UK to live with her daughter and has now been told she can’t stay in the country.
When the UK Immigration Judge, David Archer said last year that there was no doubt that ex Zimbabwean CIO spy Philip Machemedze was “deeply involved in savage acts of extreme violence,” it seemed pretty obvious that the man would be deported from England. Machemedze had admitted to electrocuting, slapping, beating and punching a farmer; smashing someone’s jaw with pliers and putting salt into the wounds of a female MDC member who was being held in an underground cell. In the four years that he’d been a spy for Mr Mugabe’s government, Justice Archer said of Machemedze’s victims: "Some were killed slowly and their bodies disposed of. He witnessed people with their limbs cut off. Other acts of torture were too gruesome to recount."
A few months later Philip Machemedze was granted asylum in the UK. A tribunal ruled that under European Human Rights law Machemedze’s life would be in danger if he was returned to Zimbabwe. "Those rights are absolute and whatever crimes PM has committed, he cannot be returned to face the highly likely prospect of torture and execution without trial," the Judge ruled.
The reason this whole story has surfaced again is because Machemedze had been living and working illegally in the UK for seven years before he was found out. Finally charged for working illegally, Machemedze’s sentence has just been deferred for six months in exchange for half a day a week spent in service for the ‘poor and needy’ at a local Pentecostal Church. Making her ruling, Judge Julian Lambert said: “If I see you have done good work when you return and I have your promise that you will continue that good work I shall give you your liberty.” Punished with church service for working illegally but going scott free for torture. What about those ‘savage acts of extreme violence,’ and what about the human rights of his victims?
On the other hand is the story of the 88 year old Zimbabwean woman who has just been told she cannot stay in the UK. News reports say that Mrs Werrit went to live with her daughter and son in law in Kent eight years ago after her farm was taken over by supporters of Zanu PF who said they would cut her throat if she came back. The UK Border Agency said it had "fully considered" Ms Werrit's claims of persecution in Zimbabwe and "found she was not in need of international protection".
Ironically Mrs Werrit, is just a few months older than President Mugabe but will come back to no health care, no pension and no government assistance for any of her needs.
Lastly, cause for head shaking came with a list of quotes in a local newspaper. NewsDay’s front page banner headline was: ‘Gaddafi’s bloody end,’ and inside came: ‘Some of Gaddafi’s craziest quotes.’ My favourites were: “Were it not for electricity we would have to watch television in the dark, ” and “A woman has the right to run for election whether she’s male or female.”
The end of Colonel Gaddafi sends a dramatic message to dictators who continue to fool themselves that their people love them. It’s a message that ends in a storm drain under the road.

Until next week,
than
cathy

www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to: cbuckle@mango.zw
 
This South Africa - news headlines


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! 
 
The Recipes

Some Sunday menus and recipes from way back in 1913.


January-Fifth Sunday

Menu

OYSTERS ON THE HALF SHELL
CONSOMME WITH RICE BALLS
BRAISED BEEF TONGUE--SAVORY SAUCE
BAKED POTATOES BERMUDA ONIONS, BUTTER SAUCE
CREAMED CELERY
FLORIDA SALAD
YANKEE PLUM PUDDING--VANILLA SAUCE
COFFEE

* * * * *

OYSTERS ON THE HALF SHELL

Serve small cress or cucumber sandwiches with this course.

CONSOMME WITH RICE BALLS

To six cups of hot Consomme,  add Rice Balls.


RICE BALLS

1 cup cold, cooked rice.
2 tablespoons flour.
1 teaspoon grated onion.
1 teaspoon finely chopped parsley.
1 egg slightly beaten.
Salt, pepper, cayenne.

PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup.

BRAISED BEEF TONGUE

Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with sauce.

BAKED POTATOES

BERMUDA ONIONS WITH BUTTER SAUCE

Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of butter, finely chopped
parsley, and pepper. Serve hot.


CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes; drain and chop half the pepper
fine. Add to celery, and reheat in one cup of White Sauce.

FLORIDA SALAD

Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the halves of English walnuts
over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika.

YANKEE PLUM PUDDING

2/3 cup Cottolene.
1 cup N. O. molasses.
3 cups flour.
1-1/2 teaspoons soda.
1 teaspoon cinnamon.
1/2 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon salt.
1 cup sweet milk.
1 cup seeded shredded raisins.
1 cup English Walnut meats broken in pieces.

PROCESS: Cream Cottolene, add molasses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in buttered molds. Steam three hours. Serve with Brandy or Vanilla Sauce.

BOILED COFFEE

1 cup medium ground coffee.
White 1 egg.
6 cups boiling water.
1 cup cold water.

PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee will not be clear;
if boiled too long, the tannic acid will be extracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add remaining half-cup cold water to complete the clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boiling point.

February

Variety's the very spice of life,That gives it all its flavor. - Cowper


First Sunday

Menu

GRAPE-FRUIT COCKTAILS
TOMATO BOUILLON
LAKE TROUT BAKED IN PAPER BAG
SAUCE A L'ITALIENNE
FRENCH FRIED POTATOES BRUSSELS SPROUTS
FRENCH ENDIVE--FRENCH DRESSING
EGGLESS RICE PUDDING--HARD SAUCE
COFFEE

* * * * *

GRAPE-FRUIT COCKTAIL

Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.

TOMATO BOUILLON

To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups.

STANDARD BROTH

(BEEF, VEAL, LAMB, CHICKEN OR GAME)

4 pounds meat.
1 pound marrow bone.
2-1/2 quarts cold water.
1/2 teaspoon peppercorns.
4 cloves.
1 spray marjoram.
2 sprays thyme.
2 sprays parsley.
1/2 bay leaf.
1/4 cup each diced carrot, onion, and celery.
1/2 tablespoon salt.

PROCESS: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water.
Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear.

LAKE TROUT BAKED IN PAPER BAG

Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce:

SAUCE A L'ITALIENNE

2-1/2 tablespoons butter.
2 tablespoons finely chopped onion.
2 tablespoons finely chopped carrot.
2 tablespoons finely chopped lean uncooked ham.
1/2 teaspoon peppercorns.
3 cloves.
2 sprays marjoram.
3 tablespoons flour.
1 cup Brown Stock.
1-1/4 cups white wine.
1 clove garlic.
2 teaspoons finely chopped parsley.

PROCESS: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley.

STUFFING FOR FISH

1 cup cracker crumbs.
2 teaspoons finely chopped parsley.
1 tablespoon finely chopped pickles.
1 teaspoon salt.
1 teaspoon grated onion.
3 tablespoons butter.
1/4 to 1/2 cup boiling water.

PROCESS: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork.

BRUSSELS SPROUTS

Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.

FRENCH ENDIVE

Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing

EGGLESS RICE PUDDING

4 cups milk.
2/3 cup rice.
1/3 cup molasses.
1/2 teaspoon cinnamon.
1 tablespoon butter.
1/2 cup seeded raisins.
Salt.

PROCESS: Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling. When stirring the last time, add butter.

February-Second Sunday
Menu

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
BREAST OF LAMB STUFFED AND ROASTED
CURRANT JELLY SAUCE
SWEET POTATOES, SOUTHERN STYLE
BUTTERED STRING BEANS
CABBAGE SALAD
APPLE CAKE WITH LEMON SAUCE
BOILED COFFEE

* * * * *

CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS

2 quarts Chicken Consomme.
1/2 cup cooked macaroni.
1 tablespoon pimentos.

PROCESS: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups.

BREAST OF LAMB STUFFED AND ROASTED

Peel off the outer skin from a breast of lamb, remove bones, stuff,  shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint.

CURRANT JELLY SAUCE

To Brown Sauce add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve
in sauce boat. Onion may be omitted.

STUFFING FOR LAMB

2 cups soft bread crumbs.
1/4 cup butter.
1/4 cup hot water.
1 tablespoon poultry seasoning.
1 tablespoon finely chopped onion.
1/2 tablespoon finely chopped parsley.
Salt, Pepper.

PROCESS: Melt butter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quantity of hot water.

SWEET POTATOES, SOUTHERN STYLE

Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of butter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and
bake in hot oven until liquor is "syrupy" and potatoes are brown on top.

BUTTERED STRING BEANS

Remove the strings and cut beans diagonally in one-half inch pieces. Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. Drain and reheat in White Sauce or dress with melted butter, pepper and more salt if needed. If canned beans are used (and they would be in some localities at this season of the year) turn them from the can into sauce-pan and reheat them in their own liquor. Drain and dress them with melted butter, salt, and pepper.

CABBAGE SALAD

Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly and mix with one medium-sized, thinly sliced Spanish onion. Mix with either French or Cream Salad Dressing

APPLE CAKE WITH LEMON SAUCE

2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon soda.
1 teaspoon cream of tartar.
3 tablespoons Cottolene.
1 egg well beaten.
7/8 cup milk.
4 tart, fine flavored apples.
3 tablespoons granulated sugar.
1/4 teaspoon cinnamon.

PROCESS: Mix and sift the dry ingredients in the order given; rub in Cottolene with tips of fingers; add beaten egg to milk and add slowly to first mixture stirring constantly, then beat until dough is smooth.
Spread dough evenly in a shallow, square layer cake pan to the depth of one inch. Core, pare and cut apples in eighths, lay them in parallel rows on top of dough, pressing the sharp edge into the dough half the depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven twenty-five to thirty minutes. Serve hot with butter as a luncheon dish, or as a dessert for dinner with Lemon Sauce.

LEMON SAUCE

2 teaspoons arrowroot.
1 cup sugar.
2 cups boiling water.
Grated rind and juice of 1 lemon.
1 tablespoon butter.
Few grains salt.

PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly, stirring constantly. Cook over hot water twenty minutes, stirring constantly the first five minutes, afterwards occasionally. Remove from range. Add lemon juice, rind, and butter in small bits. Beat well and serve hot.

February-Third Sunday

Menu

SCOTCH POTATO SOUP
ROAST SHOULDER OF PORK
SPICED APPLE SAUCE
ERIN POTATOES BOILED WHITE BEANS
CELERY SALAD
SQUASH PIE NEUFCHATEL CHEESE
COFFEE

* * * * *

SCOTCH POTATO SOUP

1 bunch leeks or 2 cups onion.
1 head celery.
5 tablespoons butter.
1 quart milk.
3 cups potato cubes.
2 tablespoons flour.
1/2 tablespoon finely chopped parsley.
Salt, pepper.

PROCESS: Cut leeks and celery in thin slices crosswise and saute in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to
pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.

ROAST SHOULDER OF PORK


SPICED APPLE SAUCE

Wipe, pare and core six or eight tart apples. Place them in sauce-pan, add just enough water to prevent burning; add three or four cloves and half a dozen Cassia buds. Cook to a mush. Pass through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes,
stirring constantly. Cool and serve.

ERIN POTATOES

Remove seeds and veins and parboil one mild green pepper eight minutes. Chop fine, add to Mashed Potatoes.

BOILED WHITE BEANS

Pick over and wash two cups white beans; cover with two quarts cold water and let soak overnight; drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt; cover and cook slowly until beans are tender (about two hours). Remove vegetables, drain beans. Chop the pork and mix with beans.

CELERY SALAD

Scrape and wash the tender hearts of crisp celery, cut in one-inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing.

SQUASH PIE (ECONOMICAL)

Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie
pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven.

February-Fourth Sunday

Menu

TOMATO SOUP
ROAST GUINEA FOWL--GIBLET SAUCE
RHUBARB SAUCE
POTATO SOUFFLES--EGG-PLANT WITH FINE HERBS
DRESSED HEAD LETTUCE
ORANGE ICE--CHOCOLATE JUMBLES
COFFEE

* * * * *

TOMATO SOUP

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
2 slices onion.
2 sprays parsley.
Bit of bay leaf.
4 cloves.
1/2 teaspoon peppercorns.
Few gratings nutmeg.
3 tablespoons butter.
2 tablespoons flour.
Salt, pepper, cayenne.

PROCESS: Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers.

ROAST GUINEA FOWL

Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in an open dripping-pan, baste every ten to
fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce.

RHUBARB SAUCE

The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish.

POTATO SOUFFLES

Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat
process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl.

EGG-PLANT SAUTE (WITH FINE HERBS)

Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve
at once.

DRESSED HEAD LETTUCE

Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; drain dry in a wire basket or on towels. Cut heads in halves lengthwise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour
over French Dressing. Serve at once.

ORANGE ICE

4 cups water.
2-1/2 cups sugar.
2 cups orange juice.
1/2 cup lemon juice.
Rind of two oranges.

PROCESS: Pare the rind as thinly as possible from two oranges; add to water and sugar, and cook twenty minutes. Remove rind, add fruit juice, strain, cool and freeze. Serve in stem glasses.

CHOCOLATE JUMBLES

1/3 cup Cottolene.
1 cup sugar.
2 squares chocolate grated.
1 tablespoon milk or water.
2 eggs beaten thick and light.
2 teaspoons baking powder.
2 cups flour.
1/4 teaspoon salt.
1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs. Mix and sift flour, baking powder and salt; add to first mixture. Add more flour if necessary. Dough should be soft. Toss on a floured board, roll out to one-half inch thickness, shape with
a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.

Links/Adverts

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I received this email recently:

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If I knew what was happening during the year I wasted, man, I would have joined immediately after I  read the details of the setup.
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Just one question: My intention is to place an invitation advertisement on the rear window of my car, do you think it could shake some people out of their dreams and make them joining us?


My Super Duper Recipe CD

I have just added 37 very old digitally scanned (you see the actual pages of the book) recipe books to the CD, at no extra cost. Here is your chance to have a really unique recipe book collection.

I have decided to simplify the way I sell my recipe eBook collection.

I am putting them all on one CD in an English and Afrikaans folder now also a folder with the very old books,  over 130 recipe eBooks in all. That means less than R1 a recipe book, a real bargain! Most of the books come with resale rights so you can sell them individually if you wish.

Pricing: The CD costs  R120 registered postage included (R150 for next day Speed Services delivery in SA). Once I mail the CD I will email you the post office tracking number

Paypal orders also accepted at US$20 per CD overseas postage included. My Paypal email addy is peter@funkymunky.co.za

If you are interested in my Super CD just click here and I will send you my banking details. Remember to include you postal address.

As soon as I mail the CD I will email you the post office tracking number as proof of despatch.

FunkyMunky Traditional South African Recipes - A comprehensive collection of Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes in Afrikaans
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go camping
400 Refreshing punch recipes - Some great ideas for liquid refreshment at your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie Recipes
A Homemade Christmas - 100 Simple and delicious recipes for your special holiday meals
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all ages!
Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's assistant
Chocolate Delights - Deliciously decadent and delightful recipes for the chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of mouthwatering recipes.
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for appetizers
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!

Bonus eBooks

Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food


Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns

Everything you wanted to know about making, marketing and selling your crafts.


Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies, myths and deceptions
in the diet and weight-loss industries.

10,000 Dreams Interpreted

A List of the very old digitally scanned recipe eBooks.

A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
Mom's Cookbook
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877

And here is a list of the recipe eBooks on the Afrikaans CD:

217 Egte Afrikaanse resepte, Aartappels, Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties Frikadelle, Brood resepte, Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou groente, Hoender resepte, Happies en Poffers, Kaaskoek, Ietsie anders resepte, Kerskoeke, Karavaan resepte, Kleinkoekies, Kinderlekkerte, Koekiedrukker resepte, Koeke, Likeur, Lekkergoed resepte, Nog resepte, McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se Kersresepte versameling
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1, Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille samies, Wafels en Pannekoeke, Wors en worsies

Allerlei

Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet, Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek, Metrieke omskakelingstabel, Werk van die huis

 


Silversands Online casino

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 practice with fun money to your heart's content before you play with the real thing.
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Children's Stories on CD
Find it hard to get quality children’s stories? Join the popular Anna Emm Story Club in Afrikaans or English, and start adding to your child’s CD collection at an early age! Collect al 96 original stories (on 48 CDs!) over 2 years, or join for a minimum of 3 months - you decide! Receive 2 new CDs with original children’s stories every month! Anna Emm Productions has already produced more than 500 new children’s stories on CD. Click here to join . Ideal gift for children and grandchildren.


Africam
Just another reminder to join the Africam fan page on Facebook. They will be posting photos / videos and other udates and articles on the fan page from now.
join at http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
Also visit the Africam  website

Subscribe / Unsubscribe / Contact

To subscribe to this newsletter and view previous newsletters,  click here, to subscribe to my Afrikaans newsletter, click here. To unsubscribe, click on the appropriate link above and unsubscribe or email me at :  peter@funkymunky.co.za
 

 

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