Stainless Steel Juicers – Find the best

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In this video, Betty demonstrates how to make Spiced Buttercream Frosting, using some spices from “the spice island of the Caribbean,” Grenada. This is a wonderful version of buttercream frosting, with a little orange juice, ground cloves, and ground cinnamon added! You will love this special twist to an old favorite! Ingredients: 1 cup butter, softened to room temperature 3 cups confectioners sugar 1 tablespoon orange juice ¼ teaspoon ground cloves ½ teaspoon ground cinnamon Combine 1 cup butter with 3 cups confectioners sugar, creaming until light and fluffy. Add 1 tablespoon orange juice. Beat until spreading consistency. Beat in ¼ teaspoon ground cloves and ½ teaspoon ground cinnamon. This is a beautiful and delicious frosting for cakes, cupcakes, cookies, and fruit and nut breads. I will be uploading a Mothers Day cake tomorrow that is perfect for using this frosting! Much love, Betty 

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …

In this video, Betty demonstrates how to make Fried Green Tomatoes. Betty uses the 4 green tomatoes she purchased at the Farmers Market on Saturday, dipping them in buttermilk, dredging them with a zesty cornmeal mix, and frying them until golden brown. There’s nothing like the taste of Fried Green Tomatoes! Ingredients: 4 medium-sized green tomatoes, washed and sliced into ½-inch slices ¾ cup buttermilk ½ cup cornmeal mix ½ cup flour ½ tablespoon garlic powder ground red pepper, to taste (I used 1/8 teaspoon.) salt, to taste (I used freshly ground sea salt.) black pepper, to taste (I used freshly ground black pepper.) 4 tablespoon cooking oil (I used peanut oil.) hot cayenne pepper sauce (for serving) In a gallon-sized zip-lock bag, place ½ cup cornmeal mix, ½ cup flour, ½ tablespoon garlic powder, and 1/8 teaspoon ground red pepper. Close the bag and shake it, distributing the ingredients, and then set it aside. Pour ¾ cup buttermilk into a small bowl. Season with salt and pepper, to taste, and then set aside. Place an iron (or other) skillet over medium heat, and add 4 tablespoons of cooking oil. When the oil is hot (not smoking), quickly prepare your green tomato slices for frying. For each slice, dip it first into the seasoned buttermilk, then into the spiced cornmeal mixture, coating generously, and then place it into the hot oil in the skillet. Continue until the skillet is full (single layer), or you have used all of your green tomato slices. Now fry the coated …