I had a friend near Cincinnati who swore by a garlic clove a day for her big healthy dog. She would just toss it in the air and he would catch and enjoy that little morsel that kept him healthy and free of fleas and parasites. No more flea collars and other dangerous deterrents, to say nothing of the expense. Here are the benifits:
GARLIC FOR HUMAN AND DOG HEALTH
Numerous medical studies show how garlic juice reduces cholesterol and helps the heart.
Worldwide people take garlic pills, eat garlic cloves and spray garlic juice on food for good health.
For dogs it does even more:
1. Keeps dogs from having worms and gets rid of worms that are there.
2. Keeps fleas and ticks off dogs by getting into the dog's system and creating
a garlic odor that fleas and ticks detect and avoid the dog altogether.
(Don't worry, your dog won't smell like garlic. Humans can't detect
the garlic odor on the dog but the insects sure will!)
3. Reduces a dog's cholesterol level for good heart function.
Garlic Juice is easiest way to give garlic to your dog, here's how most kennels and dog owners do it:
Spray or pour garlic into the dog's food, mix well into the food.
Here's the recommended daily dosage:
5-20 lb. dogs - 4 sprays or 1/4 ounce in food daily.
21-50 lb. dogs - 6 sprays into food and mix well.
51 lbs. and over dogs 8 sprays into food and mix well.
If, for some rare reason your dog will not eat food with the garlic juice in it, mix the garlic
juice with soybean oil (available in the cooking oil section at your local supermarket) and mix
into food - this also helps make a very nice coat on the dog.
Say goodbye to poisonous flea collars! Mother Nature has provided a safe and all-natural
alternative - farm fresh garlic juice!
~ ~ ~
To save myself, I am offering a tasty cheesecake recipe to try in place of the hockey pucks that I made yesterday in the name of English fare.
This is for my friend Celina who loves Bailey's and once gave me a package of small vials of this creamy delight to put in my morning (?) coffee.
Each week we feature an oldie-but-goody reader recipe from this week 10 years ago. (From Columbus Dispatch, Cook's Corner)
For N.M., Columbus
Makes 10 servings
Crust:
10 whole graham crackers, broken into pieces
1 1/4 cup pecans
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/2 pounds cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
1/3 cup Baileys Original Irish Cream liqueur
1 teaspoon vanilla
3 ounces white chocolate, finely chopped
Topping:
1 1/2 cups sour cream
1/4 cup confectioners’ sugar
1 1/2 ounces white chocolate, grated for garnish
24 pecan halves for garnish
To make crust: Lightly butter a 9-inch springform pan.
Finely grind the graham crackers, pecans and sugar in a food processor. Add the butter and mix in, using on/off turns. Press the crumbs onto the bottom and 2 inches up the sides of the prepared pan. Refrigerate 20 minutes.
Preheat oven to 325 degrees.
For the filling: Beat the cream cheese and sugar in a large bowl until smooth. Whisk eggs, liqueur and vanilla in a medium bowl until blended. Add to the cream cheese mixture and beat until blended. Stir in white chocolate.
Pour filling into crust-lined pan. Bake until the edges of the filling are puffed and the center is just set, about 50 minutes. Cool on a rack.
To make the topping: Mix the sour cream and confectioners’ sugar in a small bowl. Spread onto the cooled cake. Refrigerate until well-chilled, about 6 hours. (Cake can be prepared a day ahead.)
Garnish with grated chocolate and pecans.
Sorry: One friend wrote that part of this recipe was missing and was she right! Now, here is is. Enjoy.
Doris
For N.M., Columbus
Makes 10 servings
Crust:
10 whole graham crackers, broken into pieces
1 1/4 cup pecans
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/2 pounds cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
1/3 cup Baileys Original Irish Cream liqueur
1 teaspoon vanilla
3 ounces white chocolate, finely chopped
Topping:
1 1/2 cups sour cream
1/4 cup confectioners’ sugar
1 1/2 ounces white chocolate, grated for garnish
24 pecan halves for garnish
To make crust: Lightly butter a 9-inch springform pan.
Finely grind the graham crackers, pecans and sugar in a food processor. Add the butter and mix in, using on/off turns. Press the crumbs onto the bottom and 2 inches up the sides of the prepared pan. Refrigerate 20 minutes.
Preheat oven to 325 degrees.
For the filling: Beat the cream cheese and sugar in a large bowl until smooth. Whisk eggs, liqueur and vanilla in a medium bowl until blended. Add to the cream cheese mixture and beat until blended. Stir in white chocolate.
Pour filling into crust-lined pan. Bake until the edges of the filling are puffed and the center is just set, about 50 minutes. Cool on a rack.
To make the topping: Mix the sour cream and confectioners’ sugar in a small bowl. Spread onto the cooled cake. Refrigerate until well-chilled, about 6 hours. (Cake can be prepared a day ahead.)
Garnish with grated chocolate and pecans.
Sorry: One friend wrote that part of this recipe was missing and was she right! Now, here is is. Enjoy.
Doris
~ ~ ~
Note: In the new 'read' I have discovered Alafair Burke. Long Gone is a thrilling read.
~ ~ ~
From My Carolina Kitchen
Short Ribs Provencale
Adapted from The Carefree Cook by Rick Rodgers – serves 6
6 pounds individual short ribs, trimmed of excess fat
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 medium carrot, peeled and chopped
1 rib of celery, finely chopped
12 garlic cloves, peeled and smashed slightly
1 tablespoon Herbs de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine
1 ¾ cups beef stock, preferably reduced sodium and fat free
1 – 14 ½ ounce can diced plain tomatoes in juice, drained (retain juice)
1 large bay leaf
8 ounces baby-cut carrots
½ cup Mediterranean black olives, preferably Nicoise, (I used Kalamatta)
3 tablespoons or more chopped fresh flat-leaf parsley for garnish
Serve with mashed potatoes or noodles
http://mycarolinakitchen.blogspot.com/?expref=next-blog
~ ~ ~
Thursday at our house crab and shrimp.
