••••MEMORIAL DAY IS ON THE WAY🇺🇸🏖💐😎!!••••

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••••DR. SIGAL HABER🐔🐶🐷🐊🐮🐄🐐🦉🦊📚📕!!••••

(Source:  Amazon.com & photos courtesy of Sigal Haber & CINews English & Brookfield Institute & East County Magazine & the chicken chick AMP Pinterest & Wordpress.com)

••••DR. SIGAL HABER!!

••••CHUCK THE ROOSTER LOOSES HIS

••••VOICE🐔!!

 

••••A CANADIAN CHILDREN'S BOOK 

••••AUTHOR!!

 

••••A PROFESSOR'S LOVE ❤️ OF 

••••LITERATURE!!

 

••••A LESSON IN INITIATIVE AND  

••••ENTREPRENEURSHIP FOR YOUNG 

••••CHILDREN!!

 

••••HOW A ROOSTER CAN TEACH HIS 

••••ANIMAL FRIENDS TO WORK TOGETHER 

••••IN THE COMMUNITY!!

  

••••CAN BE PURCHASED ON AMAZON.COM

••••And here is the link to my Amazon page: 

https://www.amazon.com/-/e/B01BPHFNYY?ref_=pe_1724030_132998070

 

••••PLEASE FOLLOW DR. SIGAL HABER ON SOCIAL MEDIA:

social media: 

Twitter : https://twitter.com/SigalHaber

Amazon: 
https://www.amazon.com/-/e/B01BPHFNYY?ref_=pe_1724030_132998070

Facebook - 
https://www.facebook.com/sigal.haber

LinkedIn - 
https://www.linkedin.com/in/sigal-haber-6208a743/?ppe=1

 ••••RECOMMENDED FOR CHILDREN AGES

••••5 AND UP!!

Except on Amazon and Kindle , ebooks readers through Kobo, can find it on Smashwords . Here is the link: 

https://www.smashwords.com/books/view/685052https://www.smashwords.com/books/view/685052

 

••••I HIGHLY RECOMMEND THIS BOOK 

••••IT TEACHES CHILDREN TO THINK ON

••••THEIR OWN!!

 

••••CAN BE ORDERED THROUGH BARNES 

••••AND NOBLE AND PUBLIC LIBRARIES📚!!

••••TACO SALAD CASSEROLE🍅🧀🥑🥘🌮🥙🥗🍚!!••••

(Source: tasteofhome.com & Rhonda McKee, Greensburg, Kansas)

••••TACO SALAD CASSEROLE!!!

 

TOTAL TIME: Prep: 25 min. Bake: 15 min.

MAKES:4 servings

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 envelope taco seasoning
• 1/2 cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 1 cup shredded cheddar cheese
• Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

 

Directions

1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 
2. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 
3. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.Yield: 4 servings.  

Originally published as Taco Salad Casserole in Quick Cooking January/February 2000, p7

Nutritional Facts

1 cup: 405 calories, 12g fat (0 saturated fat), 47mg cholesterol, 1181mg sodium, 31g carbohydrate (0 sugars, 6g fiber), 37g protein.

••••HAPPY MOTHER'S DAY💐🌹🌼🌷🌸🌺!!••••

(Source: Pinterest.com & proflowers.com & somercards & AMP-Pinterest.com)

••••HAPPY MOTHER'S DAY!!!

••••HAVE A WONDERFUL DAY TO MOM!!

 

 

  

 

 

 

••••OVERNIGHT FRUIT SALAD🍊🍌🍇🍍🥙🍚🥗🍳🥚!!••••

(Source: tasteofhome.com & Eileen Duffeck, Lena, Wisconsin)

••••OVERNIGHT FRUIT SALAD!!

 

TOTAL TIME: Prep: 30 min. + chilling

MAKES:12-16 servings

Ingredients

• 3 large eggs, beaten
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tablespoons butter
• 2 cups green grapes
• 2 cups miniature marshmallows
• 1 can (20 ounces) pineapple chunks, drained
• 1 can (15 ounces) mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups heavy whipping cream, whipped
• 1/2 cup chopped pecans

 

Directions

1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. 
2. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans. Yield: 12-16 servings.  

Originally published as Overnight Fruit Salad in Taste of Home February/March 1999, p33

Nutritional Facts

1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.

••••MOTHER'S DAY BEET DEVILED EGGS🥚🍳🌰🍮!!••••

(Source: vitalfarms.com & google.com photos also)

••••MOTHER'S DAY BEET DEVILED EGGS!!

••••MY FAVORITE!!

 

Course Appetizer, Snack, Starter

Cuisine Vegetarian

Ingredients

• 6 Eggs

Instructions

1. Cut beet dyed hard-boiled eggs in half (vertically). 
2. Per 6 boiled eggs: mix 1/4 cup mayo, 1 tsp. white vinegar, 1 tsp. yellow mustard, 1/8 tsp. salt, pepper, the yolks you spooned out of the eggs, and any other add-ins that you'd like (we used spicy relish!) in a small bowl.
3. Place mixture in piping bag and fill hard-boiled shells. Garnish with paprika, or more relish.

    

••••MOTHER'S DAY CAKE🎂🍋🍚🍮🥛🍰!!••••

(Source: Cookingchanneltv.com & Zoe Francois photos)

••••MOTHER'S DAY CAKE!!  WHAT A 

••••DELIGHT!!

 

Recipe courtesy ofZoe Francois

Total:

2 hr 20 min

Active:

2 hr

Yield:

One 8-inch cake

Level:

Advanced

Ingredients

 

Sponge cake:

• 1 cup flour
• 2/3 cup sugar
• 1 teaspoon zest of lemon
• 5 large eggs, room temperature

Lemon Curd:

• 6 large egg yolks
• 1 cup sugar
• 3/4 cup lemon juice
• pinch salt
• zest of 1 lemon
• 2 tablespoons unsalted butter

Meringue:

• 1 cup egg whites
• 2 cups sugar
• 1/2 teaspoon vanilla
• pinch salt

Mother's Day Cake:

• 1 recipe Sponge Cake (see above)
• 1 recipe Lemon Curd (see above)
• 1 recipe Meringue (see above)
• 3/4 cup raspberry jam 

Directions

Baking the Lemon Sponge:

Preheat oven to 350 degrees F, with rack in center of the oven. Line two 8-inch cake pans with parchment paper and grease the paper.

Beat the sugar, zest, and eggs in a stand mixer using the whip attachment, on high speed for about 5 minutes. The eggs will be light in color and very thick. 

Sift the flour over the egg mixture and fold it in carefully with a rubber spatula. 

Pour into the prepared pans and quickly spread it out evenly. 

Bake for about 18-20 minutes or until a tester comes out clean.

To assemble the cake:

Cut each of the cakes in 2 layers. Place one layer of the cake on a 8-inch cardboard cake round. Spread 1/4 cup preserves on the cake, followed by 1/4 cup lemon curd. Repeat with the next two layers of cake, preserves and lemon curd. Finally, top with the last layer of cake.

To decorate the cake:

Use a large rose tip, to make the flowers and to pipe the striped base. Starting at the top edge of the cake with the narrow end of the rose tip facing up, pipe a continuous spiral all the way down the cake, being careful to overlap the previous stripe.

Use a propane blowtorch to lightly toast the meringue; which gives it a lovely marshmallow flavor. (Be very careful to do this on a fireproof surface.) The cake can also be served without toasting the meringue; the pure white icing is also gorgeous. 

For information and a how-to video about piping the roses visit www.zoebakes.com.

To make the meringue:

Whisk together the egg whites, sugar and salt in the bowl of your stand mixer. Rest the bowl over a pot of simmering water to form a double boiler. Scrape down the sides of the bowl so that all the sugar is off the sides of the bowl. Continue to stir the mixture until all the sugar is melted into the eggs and you no longer feel any graininess when rubbed between your fingers, about 3-5 minutes.

Place the bowl onto your mixer, add the vanilla and salt, whisk on high speed until the meringue is thick and glossy and the bowl is just warmer than room temperature, about 8 minutes.

To make the Lemon Curd:

In a large bowl, whisk together the yolks and sugar. Whisk in the lemon juice, salt and zest. Place the bowl over a medium sized saucepot that has an inch of simmering water in it. Using a tempered rubber spatula stir the lemon mixture over the heat until it thickens. This can take 5 to 10 minutes. As the lemon curd thickens it should cling to the rubber spatula. It will be thick like a pudding.

Remove from the heat and stir in the butter. Strain the curd into a container and cover with plastic. Put in the freezer for about 15 minutes, or until the curd is cold but not frozen. Remove and place in refrigerator until ready to use. It will be good for up to 5 days in the refrigerator.

 

Cook's Note

Once a year we dedicate an entire day to singing the praises of all the women who have raised us. These women have been our strength, our joy, our teachers and our friends; they deserve to be on a pedestal. It is the perfect occasion to create something spectacular, a cake, a vision of beauty and awe to match our gratitude. This stunning cake is bright and cheery, both in presentation and flavors. Under the toasted meringue roses you will find layers of light lemon sponge cake, raspberry preserves and lemon curd. Perfect for Mother's Day!

 

Recipe courtesy of Zoe Francois