Shirley's Daisies/A Haven of Recipes: An Easy-To-Cook Book for Families

By Shirley Bragg Farley

This cookbook is full of fast, yet nutritious meals, some handed down through our family and some from friends over the years. Western, or American, Oriental, Cajun and Vegetarian Recipes. The meals are delightful to eat. I also use some low-fat recipes and give some advice on substitutes to make the foods healthier. Measurements, Seasonings, and Spices are explained. Beverages, Desserts, Salads and more for lunch and dinner meals.

• Language: English
• Publisher: iUniverse
• Release date: Aug 29, 2002
• ISBN: 9781475904024

Shirley Bragg Farley

Shirley Bragg Farley is the oldest living sibling of the nine “Bragg children”. She has written journals, retained letters, important documents and pictures of the family’s journey through life, all records of struggles to survive. She now lives in Coshocton, Ohio, with her husband, Allen, and is enjoying writing.

Book preview

Shirley’s Daisies/

A Haven Of Recipes

An Easy-To-Cook Book For

Families

Shirley Bragg Farley

Writers Club Press

San Jose New York Lincoln Shanghai

Shirley’s Daisies/A Haven Of Recipes

An Easy-To-Cook Book For Families

All Rights Reserved © 2002 by Shirley Bragg Farley

No part of this book may be reproduced or transmitted in any form or by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system, without the permission in writing from the publisher.

Writers Club Press

an imprint of iUniverse, Inc.

For information address:

iUniverse, Inc.

5220 S. 16th St., Suite 200

Lincoln, NE 68512

www.iuniverse.com

These are simple recipes, but not necessarily for people under a doctor’s care for health problems, diabetics or people who have to watch carbohydrates.

ISBN: 0-595-24466-1

ISBN: 978-1-4759-0402-4 (ebook)

Contents

Acknowledgements

Introduction

Chapter One

Chapter Two

Chapter Three

Chapter Four

Chapter Five

Chapter Six

Chapter Seven

Chapter Eight

Chapter Nine

Chapter Ten

Chapter Eleven

Chapter Twelve

I respectably dedicate this cookbook to my husband, Allen

Farley, of nearly fifty years. He has been a sounding board for my

cooking.

David, Brent, Bruce, Vanessa, Valencia and Kimberly, my

children, that have been a great inspiration through the years.

Did they have a choice?

Now our many grandchildren and great-grandchildren show

their appreciation frequently, savoring my meals and enlightening

me with their variety of appetites.

It has been my treat to cook for all of them!

Acknowledgements

I would like to thank everyone for the recipes they have donated to me

over the years. I may have changed them a little to suit my style of

cooking, but their basic ideas haven’t changed.

The family members and friends who offered their favorite recipe, had

no idea how many times I would use and appreciate their gift. You will

know who you are! I salute you!

Most of all I want to acknowledge God, for giving me the privilege of

obtaining the foods I need to cook and the means to prepare it.

Introduction

For years I have collected recipes, as most people do. Some I stashed away

in an old basket, others I have pulled out and used often. Some I acquired

in my travels to other States and Continents. The ones I have used in this

book have been my family’s favorites.

Most are easy recipes, that people enjoy cooking. Today women and

men do not have the time to cook long, laborious meals. When I was

younger, I worked at nine to five jobs, while raising our six children. For

this reason, I invented ways to cook meals faster, yet with the good taste

and nutrition my family deserves.

If possible, involve your children and grandchildren in cooking with

you. And most important, include your husband. This can bring a family

closer together, while giving everyone a chance to air their daily events.

I will list a Table of Contents with articles that will help you cook

healthier for your family. I have tried not to overload this cookbook with

unnecessary information you will never use.

There are no recipes for breads, muffins or breakfast foods in this cook-

book. I am working on a follow-up cookbook for those.

Please try to cook with an open and fresh mind, so you and your fam-

ily can enjoy the art of cooking.

Shirley Bragg Farley

Chapter One

Health Tips!

Helpful Hints From Shirley

Chapter twelve of this cookbook will have more helpful information,

especially for new cooks. Don’t miss them!

A Wish For You

A large green field where the daisies grow,

Numbers to choose from, a million or so.

Recipes like daisies are passed on with time.

To please others, favorites come to mind.

I’ve labored with love, to share my treasures,

And hope that you too, may enjoy these pleasures.

Written by: Shirley Bragg Farley

Copyrighted © 1995

Health Tips!

Yogurt is the ultimate health food. Good for allergy attacks, colds, yeast

infections and is bone-building calcium. The live cultures are called lacto-

bacillus acidophilus and fight infections.

Broccoli is like a prescription. It is loaded with beta-carotene, vitamin C,

and folic acid, bone building calcium and boron. It has potassium that

stimulates the activity of detoxifying enzymes in the body. It lowers blood

pressure, stabilizes blood sugar, and helps prevent birth defects.

Cottage Cheese supplies protein, riboflavin, and calcium and is ideal in

use as a low-fat cheese.

Carob Powder has a flavor like chocolate!! It has vitamin B and can be

used in place of cocoa. Lower in calories.

Good Fats are polyunsaturated fat and has a cholesterol lowering effect.

They are usually liquid at room temperature.

Safflower oil

Sunflower oil

Corn oil

Soybean oil

Cottonseed oil

Canola oil.

Olive oil and Peanut oil are mono-saturated fats. These also have a choles-

terol lowering effect.

Fats to avoid:

Saturated fat, from animal origins, such as meat, eggs, butter, cheese, lard.

Vegetable fats that are saturated are: Coconut oil, palm oil and hydro-

genated vegetable oil. Hydrogenated oil is made in the process of taking a

polyunsaturated fat and making it into a saturated fat. Avoid these!!

Cholesterol is found only in foods of animal origin. Cholesterol is made

naturally by the human body in the liver. We cannot live without it.

A cholesterol count of 200mg is considered elevated. Try to keep yours

under 200mg.

The level of your cholesterol can also depend on family history.

Potassium is a mineral essential for body growth and maintenance.

Potassium is necessary to keep a normal water balance between the cells

and body fluid.

It also plays an essential role in the response of nerves to stimulate and in

the contraction of muscles.

People on high blood pressure diuretics or water pills should be consum-

ing foods high in Potassium.

List for the best sources of Potassium.

Exercise

Walking moderately burns 3.5 calories a minute

Gardening burns 3.7 calories a minute

Golfing burns 4.2 calories a minute

Mowing the lawn burns 4.5 calories a minute

Tennis burns 7 calories a minute

Skiing or Handball burns 10 calories a minute

Brisk bicycling burns 11 calories a minute

Running burns 15 calories a minute

These rates are based on an average person of 150 lbs.

Helpful Hints From Shirley

For low-fat content meals;

Substitute eggs with eggbeaters. They are found in freezer cases.

Substitute ground beef with ground turkey. (If needed add more seasonings

for a better taste.)

When buying chicken, buy skinless and boneless pieces.

Always use lean cuts of meat.

Use low-fat dairy products. Examples:

Low-fat cottage cheese

Low-fat sour cream

Low-fat yogurt

Low-fat cheeses

1% or skim milk

1/3 less Philadelphia cream cheese

Margarines in place of butter

(Try using only half of the amount of cheese a recipe calls for.)

Cut out heavy white breads and substitute with brown breads and

rolls. Examples:

Wheat, Rye, and Pumpernickel.

Garnish meat with fruits:

Note:

Place a tray of raw vegetables on the table before you complete and serve

the meal. This will take away some of the urge to overfill your plate or go

for seconds.

I hope these ideas help you in eating healthier!

Chapter Two

Recipes-Beverages & Wines

What Is A Fine Meal Without A Great Beverage?

Always prepare a good beverage with a meal. If the dinner is heavy, you

will want a light drink.