******************************************** Hot News from Soup Central at E.D. Foods October 1st, 2004 ******************************************** Over a MILLION site visitors Over 80,000 subscribers to this newsletter TABLE OF CONTENTS: For All you wanted to know (And some you didn't) About Garlic A. Monthly specials B. 6000 Years and Still Odorific C. Vampires, Witches and Loved Ones...Watch Out D. The Herb that Just Keeps on Giving E. Garliky Recipes Garlic-Infused Olive Oil Roasted Garlic Garlic Sticks Forty-Clove Chicken Filice Scallop Scampi Holiday Garlic Ice Cream F. Garlicky Good Websites G. People Pleasing Soups H. Customer's recipes corner I. Short and Sweet J. Quote of the Month K. Church Bloopers ********************** A. Monthly specials ********************** please follow this link: http://www.ed-foods.com/special.html ********************************** B. 6000 Years and Still Odorific ********************************** There seem to be varying ideas on when and where garlic actually originated. However, the majority of research seems to point at Central Asia as the center of its origin, and its first appearance was at least 6000 years ago. This herb, a member of the Lily family, is certainly no slouch, having been used for everything from currency to a cure for leprosy to a good luck charm and even as a demon repellent! There are currently over 300 known varieties of this little miracle herb, varying in their color, size and intensity of flavor. When many people think of garlic, the first thing that comes up is invariably its unique fragrance that seems to just keep going. The truth though, is that garlic in its natural state(uncut) actually doesn't smell! When you first cut or press a clove of garlic, you're actually causing a chemical change, resulting in allicin. It is this change that produces the garlic smell that we've all come to know and love. This is also why, if you roast a full bulb of garlic, the result is a mild and rich taste. When it comes right down to it though, why would you want to stifle the delicious taste of freshly cut garlic? It adds a flavorful and distinctive taste to almost any dish! If your immediate answer was: 'because the smell just doesn't go away', then read on for helpful de-smelling tips! Before we find out how to get rid of the smell, let's look at why that garlic aroma seems to linger just a little too long. As I had mentioned, when you cut into garlic, you're actually causing a chemical change to occur. These odorous chemicals actually travel through your blood stream, which means that even if you rubbed garlic on the bottom of your foot, you will still end up with garlicky breath! Since these chemicals are in your blood stream, no number of breath mints will deter this strong-minded little herb from letting everyone know what you had for dinner! However, after you find out just how beneficial this yummy herb is (see 'The Herb That Just Keeps on Giving'), you'll be proud of your garlic breath =) But for those of you who would rather keep your secret ingredient to yourself, there are some things you can do to lessen the scent: -If you can find it, try using deodorized garlic -For your hands: after peeling/chopping your garlic, wash your hands and then rub them on a chrome faucet -Rub your fingers with toothpaste -Chew fennel seeds or a sprig of parsley (some suggest squeezing lemon on your parsley first) -Eat strawberries ***************************************************** C. Vampires, Witches and Loved Ones ... Watch Out ***************************************************** Everyone is familiar with the superstition that keeping a few bulbs of garlic around will ward off your local Lestat's and Dracula's. But when you're dealing with a herb that has so many miraculous benefits, and has been around for so long, it's inevitable that a few more garlic superstitions have been born throughout the years. So, let's look at how some cultures and eras have viewed these versatile little guys: Egypt - The Egyptian slaves who built the pyramids lived on a diet of water, bread and garlic. The garlic was thought to increase their physical strength and stamina. Garlic and onion were also called upon as deities at the taking of oaths (they even placed clay models of garlic bulbs in Tutankhamen's tomb). Garlic was so prized in this culture that it was even used as currency! Hungary - Some Hungarian jockeys will attach a clove of garlic to the bits of their horses, believing that if another horse were to catch up, the smell would force them to fall back (although we all now know that if the jockey doesn't cut up the clove first, there won't be any smell anyway!) Ancient Greek and Rome - For the most part, Ancient Greeks and Romans used garlic for a myriad of uses, such as repelling scorpions, treating dog bites and bladder infections, curing leprosy and asthma and Hippocrates even used garlic vapors to treat cervical cancer! However, it wasn't all sunshine and garlic. Many famous writers from this time look at garlic with disdain, describing it as vulgar. It was even forbidden to enter the temples of Cybele if you had consumed any garlic (and I guess there wasn't much point in trying to pretend you hadn'tthe smell would give you away =) Middle Ages - Garlic was believed to protect people from the plague. Some Parts of Europe (sorry, no specific place given) - It is believed that if someone chews part of a garlic bulb while running a race, it will prevent any competitors from getting ahead of him/her (so many logistical questions came to mind when I read this, but I guess that's why it's called a superstition =) **************************************** D. The Herb that Just Keeps on Giving **************************************** Garlic has been called one of the "most valuable foods on this planet", and after you read this, you'll start to understand why! As there are so many medicinal uses and benefits to be had from garlic, I can't get into all of them here. For more detailed information, please see the Garlicky Good Websites listed below, or you can do your own search (there are a ton of garlic sites out there!) - Lowers blood pressure by dilating blood vessels - Blood thinner, which reduces risk of blood clots and aids in preventing heart attacks - Lowers LDL ("bad") cholesterol - Aids in digestion - Immune system stimulant - Natural antibiotic (it was actually used in WWII to disinfect open wounds and infections, as well as to prevent gangrene) - Kills almost 60 types of fungi and yeast, such as those that cause athlete's foot and systemic candidiasis - Destroys certain viruses, such as those associated with fever blisters, genital herpes, a form of the common cold and smallpox - Treatment for arthritis and circulation problems - Protects against cancer - as this is such a large claim, I am going to justify this one. Garlic protects against cancer in three ways: 1. By directly inhibiting tumor cell metabolism 2. By preventing the initiation and reproduction of cancer cells 3. By boosting a person's immune system to more efficiently fight cancer cells - Powerful antioxidant that protects against oxidation and free radicals - Aids in detoxification of peroxides, such as hydrogen peroxide (so try adding a bit more garlic to your food immediately after having your hair colored) - Contains antioxidant nutrients such as vitamins A and C and selenium - Sniffed into the nostril, it will revive a hysterical sufferer - Diuretic - Garlic oil is good for the heart and colon - Garlic syrup is a useful remedy for asthma, hoarseness, coughs, breathing difficulties and chronic bronchitis ********************* E. Garlicky Recipes ********************* Garlic is so versatile and easy that you can add it to almost anything you make (okay, you may want to rethink raspberries with garlic and cream) but for lunch and dinner ideas, you can't go wrong!. If you want to make some easy garlic dishes without peeling and chopping your own, try our Outrageously Good Creamy Garlic Pasta Sauce for your quick garlic fix. Here are some great easy recipe ideas: O.G. Creamy Garlic and Mushroom Steaks - Add some sautied mushrooms to our O.G. Creamy Garlic Pasta Sauce (use directions on the back). In a skillet, lightly brown your steaks. Pour your sauce over the steaks, reduce heat, cover and simmer until they are done to your liking O.G. Creamy Garlic Chicken - In shallow baking dish, place skinless boneless chicken pieces. Pour prepared O.G. Creamy Garlic Pasta Sauce over the chicken pieces (adding any vegetables that you like). Bake at 350 degrees for 1 1/2 hours. O.G. Creamy Garlic Clam Linguine - Prepare O.G. Creamy Garlic Pasta Sauce, adding 13oz of chopped clams (and any other vegetables) while the sauce simmers. Boil the linguine to your liking and top with your garlic clam sauce. ************************* Garlic-Infused Olive Oil ************************* Olive oil can be used (sparingly) for a variety of purposes such as sauteing meats and vegetables, or use a splash as a tasty salad dressing. This easy recipe will give your oil a tasty, healthy blast of flavor. Garlic (amount to taste) Olive Oil 1. Peel, wash and chop garlic cloves - it is important to wash your garlic before chopping, as this will prevent any mold from contacting the oil 2. Add chopped garlic to oil, put in a sealed glass container and steep in refrigerator for a few days. Your garlic oil can be kept in the fridge for up to a month. **************** Roasted Garlic **************** Garlic (quantity will depend on how much you want!) Olive Oil 1. Preheat oven to 375 degrees F 2. Remove as much of the paper from 2 whole heads of garlic as you can, without breaking apart the cloves. Place the garlic heads in 1/4 cup water in a small baking dish 3. Drizzle with 1 tbsp olive oil and cover with aluminum foil or baking dish cover 4. Put into oven and baste with olive oil/water mixture after 30 minutes 5. Bake until garlic is soft and easily pierced with a thin-bladed knife (about 1 hour total cooking time) ************** Garlic Sticks ************** This recipe comes to us from the American Diabetes Association website. I have been receiving an increasing number of customer questions regarding diabetic-friendly food and recipes, so this recipe, along with the Garlicky Scallop Linguine below, were both catagorized as being "diabetic-friendly". As with all special diets though, please consult a doctor first, to determine your own dietary requirements. 2 tbsp extra-virgin olive oil 4 slices day-old white bread 2 tbsp grated Parmesan cheese 2 ea. clove garlic, minced 1 tsp dried oregano 1. Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray. Pour the oil into a small bowl. 2. Cut each slice of bread into 5 even strips, about 3/4-inch wide. arrange on a piece of wax paper. Brush each strip lightly with the oil on both sides. 3. In a small bowl, combine the cheese, garlic, and oregano. Sprinkle this mixture over the strips, pressing with your fingers to make the crumb mixture adhere. 4. Place on the prepared baking sheet and bake until lightly browned, about 13 minutes. **************************** Forty-Clove Chicken Filice **************************** Yup, forty cloves. That's 4-0 cloves of garlic. This recipe is not for the garlic newbie, but if garlic is a staple at your home, this recipe is definitely a must! 1 frying chicken, cut in pieces 40 cloves fresh garlic 1/2 cup dry white wine 1/4 cup dry vermouth 1/4 cup olive oil 4 stalks celery, cut in 1-inch pieces 1 teaspoon oregano 2 teaspoons dry basil 6 sprigs minced parsley Pinch of crushed red Pepper 1 lemon Salt and pepper to taste 1. Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over top of chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. 2. Cover with foil and bake at 375 degrees F. for 40 minutes. Remove foil and bake an additional 15 minutes. Recipe by: Val and Elsie Filice, Gilroy, California "The Complete Garlic Lovers' Cookbook", from Gilroy, Garlic Capital of the World (Ten Speed Press) *************************** Garlicky Scallop Linguine *************************** 4 tablespoons margarine 3 cloves garlic, minced 1 large onion, minced 1/2 cup dry white wine 1 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup grated Romano cheese 1 (10.75 ounce) can chicken broth 1 pound bay scallops 1 pound linguine pasta 1/4 cup chopped fresh parsley 1. In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese. 2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes. 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve. *************************** Holiday Garlic Ice Cream *************************** Umm ... I have to admit that I haven't tried this myself. It definitely sounds interesting, so if any brave soul out there gives it a shot, I'd love to hear how it turned out! 1 1/2 tsp Gelatin 1/4 cup cold water 2 cups milk 3/4 cup sugar 2 tbsp lemon juice 2 cloves garlic, minced 2 cups whipping cream Strawberry topping (or other fruit) 1.Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. 2. Dissolve the gelatin in the hot milk. Cool, and then add the lemon juice and garlic. 3. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. 4. Freeze in a mold, or in a foil-covered tray. 5. Garnish servings with the fresh fruit topping. This recipe was brought to you by the good people at www.garlicworld.com ***************************** F. Garlicky Good Websites ***************************** http://www.garlicfestival.com/Fun/fundex.html If you want to send a stink-o-gram to your fellow garlic lovers, or just feel like curling up and reading some heartfelt garlic poetry, this is the site for you! (and be sure to check out the games section - learn how to say 'garlic' in 29 different languages...or should I say 'valkosipuli') http://www.gardensablaze.com/HerbGarlicMed.htm For more on the medicinal uses of garlic. http://www.spiritone.com/~npcoc/elephant.htm I know that there are countless garlic festivals out there, but this one, the annual elephant garlic festival, has an adorable picture of a garlic-elephant, some interest facts and info, and the motto 'Fun Stinks'. The site just had to go here =) http://www.mistral.co.uk/garlic/ It's called the Garlic Information Centre. I don't know how much more 'garlicky' I can get. Enjoy! homecooking.about.com/library/weekly/aa081197.htm Where would I be without the about.com sites? Well, probably still here, but with a whole lot less knowledge! Check out their garlicky good info. ************************** G. People Pleasing Soups ************************** "Thank you so much for the wonderful products you make. I am an ED Foods fan. Keep up the great work!!!" Sheryle Sather, AB "That's the best cole slaw seasoning I've ever tried!! I also tried your soups (chicken noodle, three mushroom and silky potato). I've already made another large order and can't wait to recieve your products. Excellent quality, price and taste...Can't get anything this good here in the U.S. Thanks Again!!!!" Wendy Parent, CA "I can't believe I've waited this long to let you know how much we loved the chicken noodle soup, but with six kids, the time just flies by! We loved it! Even my pickiest eaters were happy. With a large family, it's wonderful to find a reasonably priced, great tasting soup that will actually make enough for us to have leftovers! Thank you! We'll be trying more of your soups very soon!" Gretchen Lichtman, MD "Amazing and I know that it will be wonderful every time, unlike homemade soup. I received my package and was astounded to see a huge amount of extras that y'all included! I don't know how you guys stay in business between the incredible freebies and the low prices but I thank God you do!" Lauren Birch, IN ********************************** H. Customer's Recipes Corner ********************************** Share your recipe with us - just go to http://www.ed-foods.com/feedback.html "I made meatloaf using your 3 mushroom soup mix. I buy the condensed stuff to cook with and I didn't have any of the canned soup, so I searched my stash of E.D. Foods Soups (which we love, by the way). Anyway, I added a little hot water to the dried mushroom soup in a measuring cup (about 1/2 cup) and just let it sit for about 5 minutes before adding it to my meatloaf. After barbecue sauce, an egg and seasoned breadcrumbs, I topped the meatloaf with ketchup, covered and baked. My husband really loved it and wanted to know why it tasted different." Rosemary O'Brien "Ravioli Stew (4 servings) 2 Tbsp. oil 1 medium onion, chopped 2 medium carrots, diced 2 ribs celery, diced 1 medium red pepper, deseeded and chopped 1 or 2 cloves garlic, finely chopped 1 can red kidney beans, rinsed and drained 2-4 plum tomatoes, chopped 1 pouch Outrageously Good Creamy Garlic Pasta Sauce 2 cups water 1 10-oz.package refrigerated or frozen cheese ravioli Parmesan cheese (optional) 1. In Dutch oven or 6-quart saucepan, heat oil over medium heat and cook onion, carrots, celery, green pepper and garlic, stirring occasionally until tender (10-15 minutes). 2. Stir in kidney beans, plum tomatoes, and sauce mix blended with water. Heat until sauce thickens. 3. Stir in ravioli. Reduce heat to medium and cook, stirring gently, for 5 minutes or until the ravioli are tender. Serve with grated Parmesan cheese,if desired." Edith Thayer ****************************** I. Short and Sweet ****************************** "The mushroom soup was SPECTACULAR!!" Kim Turney, OR "Thank you for a delicious offer!" Cassandra Walker, NY "Wonderful and somewhat entertaining" Shannon, ON "This chili is always the best!!!" Amanda Pollard, NS *************************** J. Quote of the Month *************************** "I got my order the same day I got the email saying it was sent out..wow! I tried a sample of Chicken Soup and it was delicious. Today I made the Chili with ground beef and it was the best ever! I'm a big chili fan and I was quite surprised with the quality and taste yours has. I've also tried the Coffee and the Orange flavored Truffles ... SIMPLY DELIGHTFUL!!!!! I'll have to reorder soon :-) Can't wait to try all the other soups I purchased - I know I won't be disapointed!" Cynthia Rodrigue, QC K. ========The Last Word ======= ==============Church Bloopers========== Thank God for church ladies with typewriters. These sentences actually appeared in church bulletins or were announced in church services: The Fasting & Prayer Conference - includes meals Ladies, don't forget the rummage sale. It's a chance to get rid of those things not worth keeping around the house. Don't forget your husbands. The peacemaking meeting scheduled for today has been canceled due to a conflict Miss Charlene Mason sang "I will not pass this way again," giving obvious pleasure to the congregation For those of you who have children and don't know it, we have a nursery downstairs Next Thursday there will be tryouts for the choir. They need all the help they can get Eight new choir robes are currently needed due to the addition of several new members and to the deterioration of some older ones Scouts are saving aluminum cans, bottles and other items to be recycled. Proceeds will be used to cripple children Please place your donation in the envelope along with the deceased person you want remembered Potluck supper Sunday at 5:00 PM - prayer and medication to follow Low Self Esteem Support Group will meet Thursday at 7 PM. please use the back door Weight Watchers will meet at 7 PM at the First Presbyterian Church. Please use large double door at the side entrance The Associate Minister unveiled the church's new tithing campaign slogan last Sunday: "I Upped My Pledge - Up Yours" If you enjoyed this newsletter - or ever just parts of the newsletter - of course we want you to send it on to your friends! That's what makes the internet so much fun! And don't forget to let them know which of our soups is your personal favorite! It's just too good not to share! Thanks again! ---------------------------------------------------------------- Keep good things happening in your life, and we'll try to keep good things happening on our site! ************************************************************ Leslie, Kelly, Denis (and all the other Folks at E.D. Foods) 1-800-267-3333 6200 Trans Canada Pte-Claire, QC H9R 1B9 Canada http://www.ed-foods.com mailto:edinfo@ed.ca ************************************************************