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| NOTE
FROM CHERI: | |
|  Greetings
Fabulous Foodies,
Welcome
to the Highlights & Kitchen Tips Ezine! We have
some terrific new features, recipes and books to tell you about, this issue. Also,
it's not too early to start getting ready for Thanksgiving. You can access ALL
our Thanksgiving content by clicking on THANKSGIVING
AT FABULOUSFOODS.COM |
| FEATURES &
RECIPES | 
TURDUCKEN
The
Ultimate Thanksgiving or tailgate party entree! A stuffed chicken in a stuffed
duck, in a stuffed turkey. Our step by step photo tutorial shows you how it's
done!
 BOB
HARPER INTERVIEW
The Biggest Loser's favorite coach on staying motivated,
breaking through weight loss plateaus, controlling diabetes, and much more.
THANKSGIVING
HEALTH & FITNESS TIPS
It's easy to overindulge
during Thanksgiving -- too much food, not to mention fattening foods like stuffing
and gravy and pies, oh my! Personal trainer and fitness expert Dianne Villano
has practical tips that let you have your treats without adding to your waistline.
 A
FABULOUS FOODS THANKSGIVING
The Thanksgiving channel is now online. We've
created a course by course guide so you can mix and match to create your own personal
Thanksgiving feast. In addition to lots of recipes, you'll also find extensive
cooking instructional articles so you'll have fabulous results, whether this is
your first Thanksgiving dinner or your thirtieth. As always, we've included a
history of the holiday, gorgeous antique virtual greeting cards, and other holiday
articles and links of interest. We'll also be adding new content to the Thanksgiving
channel all month, so keep checking back for even more Thanksgiving ideas.
P.S. We also have lots of ideas for a vegetarian Thanksgiving.
Fabulous
Foods Thanksgiving Channel |
| GALAVANTING GOURMET |
VISITING
AMERICA'S OLDEST OPERATING RICE MILL
Since 1912, the Conrad Rice mill
has been making long and medium grain rice under the brand name of Konriko. Visitors
to New Iberia can get a first hand look at the fascinating process that goes into
producing this important food. Click
for details.  KONRIKO
WILD PECAN RICE
If you think rice is rice, and there's not much difference
from one variety to the next, you should rethink that philosophy. There's no better
rice to get you to do just that than Konriko's Wild Pecan Rice. While there are
no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly
nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a
healthier alternative to white rice. We loved it so much, I now return from trips
to the South laden with heavy suitcases packed with rice. No other variety I have
tried comes close to the wonderful nutty flavor and delightfully al dente texture
of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique
and flavorful rice). Look for it or ask for it at your local supermarket.
FAVORITE
KORIKO WILD PECAN RICE RECIPES |
| FEATURED ARCHIVES
RECIPE | 
FRENCH
APPLE TART
Take advantage of fall's apple harvest by making
this impressive dessert.
|
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FOR EXTRA CASH & THE TIME TO ENJOY IT ? |
| A Watkins home
based business may be the answer. Make extra income without interfering with your
family, current job, or already-busy schedule. Learn how a company that has had
the strength and integrity to survive since 1868 is ready to help you achieve
the lifestyle you want today. To see if this opportunity might be right for you,
click for
your FREE e-Book and all the details. | |  |
| KITCHEN
TIPS |
KITCHEN TIPS -- THANKSGIVING TIPS
- If preparing food the day before, cover and put a note
on top to remind you of oven temp., how long to bake or reheat. Have all serving
pieces ready and enjoy the day.
- To decorate
the dining room table or sideboard, fill a glass bowl or trifle dish with water
and float fresh cranberries and floating candles. For height invert a glass bowl
and set another glass bowl on the top.
- Use
a slow cooker to keep that special veggie or the mashed potatoes warm until serving
time.
- To make an easy soup from turkey bones,
put them back in the roasting pan, cover with water, put lid on and put back in
oven for 3-4 hours. Not only will the soup not need watching, but it cleans the
roaster and gets all the stuck on goodies into the soup.
- Shop
for the holiday on the weekend before. Then every night chop, slice, dice or prep
at least one item. Also, set the table the night before. By Thanksgiving Day you
will only have to assemble. This also cuts back on the panic runs to the store
for forgotten items.
- To remove the fat from
broth, drop ice cubes in the stock after it has been removed from the heat source.
The fat that has risen to the top of the stockpot will cling to the ice cube and
can be removed from the stock with a spoon, thus reducing the fat in your broth.
- For the moistest turkey you have ever served
just simply roast it upside down. While it's cooking all of the juices will flow
down into the breast meat. Turn it over the last hour and you will still have
a golden bird that is super moist. Everyone comments on how good it is and all
you did is cook it upside down.
- When making
gravy for the turkey, use a few drops of yellow food coloring to make the gravy
look very rich in color.
|
| FEATURED BOOKS |
Click
for our full review of these new books for foodies. POLITICS
AND POT ROAST -- Politics is more often than not controversial and
argumentative, but Sarah Hood Saloman's new cookbook has something for everyone,
regardless of political affiliation. Salomon leaves no president untouched in
her book, which traces the gustatory likes and dislikes of all our United States
presidents from George Washington to George Herbert Walker Bush and everyone in
between. A great gift for political junkies! NEW
SOUTHWEST COOKBOOK -- Fans of Southwest cuisine will love this collection.
Carolyn Niethammer has scoured new Mexico, Arizona, Utah, and Colorado for the
best recipes from the area's most renowned restaurants and resorts. The result
is an eclectic collection of 135 recipes that represent the best of the best the
Southwest has to offer.
STIR
THE POT: THE HISTORY OF CAJUN CUISINE -- While people the world over
have become fans of Cajun cuisine -- seeking out dishes such as gumbos, jambalayas
and etoufées -- few people know how this vibrant most distinctive of all American
cuisines, came to be. The authors trace the history of this food, and in a broader
sense, the history of Acadians in America, from their seventeenth century exile
from New Brunswick and Nova Scotia to present day Cajun life in Louisiana. 
FEATURED
RECIPES FROM THIS ISSUE'S FEATURED BOOKS |
| |
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MISTO
OIL SPRAYERS
Cut fat and calories naturally!
Refillable, Misto uses your oil and sprays a thin coat of cooking oil - without
chemicals, propellants or the funky taste of cooking sprays.
The
Low Carb Restaurant Guide: Eat Well at America's Favorite Restaurants and Stay
on Your Diet (2004, M. Evans) rates more
than 100 of America's most popular national and regional chain restaurants from
a low carb perspective.
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