COFFEE JELLO

1/2 cup cold coffee

3 envelopes unflavored gelatin (I used Knox) 

3 1/2 cups hot coffee (Freshly brewed coffee would be perfect) 

Sugar to taste (I used 1/3 cup) 

Let the gelatin soften in 1/2 cup cold coffee for 3 minutes then mix into the hot coffee.
Stir until all the gelatin is dissolved.
Sweeten to taste.
Place the gelatin mixture into a dish and chill.
When quite cold and almost jellied, beat up until it becomes a light foam.
Pour into mold and place in the fridge.
Serve with whipped cream.


Tip: A metal dish chills faster than a glass or plastic one.

The coffee jello is almost jellied

Beating the coffee jello. It changes to a lighter color.

Pouring the beaten jello into a glass dish

The coffee jello has set

Eggs Benedict my Way

Eggs, one of nature's most nutritious foods.

We should include eggs as part of our diet because they contain lots of protein, vitamins, minerals and other good elements and only 70 calories. They also contain cholesterol, so, be careful and eat just a few eggs a week.

There are hundreds of ways to prepare eggs.

EGGS BENNEDICT

4 poached eggs
4 English muffins
4 slices of Canadian bacon or ham
Hollandaise sauce
Butter

Split, toast and butter the English muffins. Fry the Canadian bacon or if using ham grill it for a few minutes on both sides. Place the bacon or ham on the English muffin, then the egg and top with Hollandaise sauce. Serve with hash brown potatoes.


HOLLANDAISE SAUCE

1/3 cup of butter,
the juice of half a lemon
2 egg yolks
pinch of cayenne pepper
1/2 cup boiling water
1/2 teaspoon salt

Cream the butter, add the egg yolks one by one; then the lemon juice, cayenne pepper and salt, beating all thoroughly; place the bowl with the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken, about one minute; then add the 1/2 cup of  boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after removing from the stove; be careful not to cook it too long.

Queen's Soup Recipe

This is an easy soup. If you don't have much time to cook, this could be great for you.

QUEEN'S SOUP

(Zuppa Regina)

This is made with the white meat of chicken. Grind 1/2 large chicken breast in the food processor together with 5 or 6 blanched almonds . Add  1 cup of fresh bread crumbs, first soaked in a little milk or broth. Rub the mixture to a very smooth paste and add 4 cups of chicken broth. If you wish the soup to be richer and have a more milky consistency, use an egg yolk. Beat it, and stir a few tablespoonfuls of hot broth into it before adding to the soup. Do not let the soup boil after the egg yolk is added or it will curdle.
Serve the soup with croutons and grated cheese.