Welco 3 Piece Stainless Steel 5 Quart Vegetable Cooker/Steamer: A Blessing for Vegetarians

Anyone who desires to live a healthy lifestyle knows how important saving nutrients while cooking is to our body, and maintaining the color and taste of the food is to our soul. It brings me great pleasure to present this wonderful product from our beloved Paula Deen.

The Paula Deen 3 Quart Stack & Steamer was all I hoped it would be. The stainless steel covered saucepot with steamer insert is perfect for steaming vegetables quickly and safely so that we can enjoy the delicious tasting meal.

One of the best things I like about this steamer is that I can watch the food cook without opening the lid. Having wonderful cooking equipment in my kitchen makes it much more fun for me to cook. I love this steamer and I hope you give it a try as well. You'll be glad you did!

Those who have purchased the Acme 6001 Juicer love the way it converts fresh fruits and vegetables into delicious, rich, pure juice in just moments. The transformation from fruit or vegetable to juice is so instantaneous it's almost a miracle.

The inner basket spins an unbelievable 60 times per second causing the centrifugal force to extract almost every bit of moisture out of the fruits and vegetables. That way you get a wonderful, rich taste sensation from this wonderful fruit and vegetable juicer.

A citrus attachment is available that slows the RPMs down so that you can squeeze every last drop from all your citrus fruits.

You can use the Acme 6001 Juicer and carry a refreshing drink with you for a quick pick-me-up or for you lunch

Here is another hiint when you desire to get more vegetables into your diet:

Most carrots are eaten raw which makes them a perfect on-the-go veggie. And yes, they are low in calories too! For the best taste, choose long, narrow carrots. Avoid carrots that are bendable or are withered. Freshen limp carrots in a bowl of ice water. Remove any attached greens before storing in a plastic bag in the refrigerator. Julienne or cut carrots into "coins" for easy transport, whether in a lunchbox or in a baggy for snacking in the car.

I think everyone would agree that onions are not fun to chop. Using this onion and vegetable chopper will save time in the kitchen and wear and tear on your hands. You will find the Rosle chopper indispensable as it also chops nuts, chocolate, and more. You are only limited by your own imagination when it comes to using this marvelous tool.

Here is further information about the venerable onion:

Yes, there is a difference between green onions and scallions. Green onions have a whie base that has not yet fully developed into a bulb. They also have long, straight, green leaves. Scallions have a flat base, whereas green onions have a rounded base. They can be used interchangeably, but scallions are milder than green onions.

Look for bright green crisp tops and firm white bases. Select those with the most white on the stem. Store in the refrigerator, wrapped in a plastic bag, for up to 5 days. Most of the onion is edible, just chop off the white roots at the base then slice as desired.

Throw your vegetables into a vegetable cooker/steamer, add any other ingredients you desire, and you have an easy meal for your family.

These three cheese dip recipes are from my recipe file box. Each one is a little different - I couldn't decide which one to choose so I decided to share all three and let YOU decide which is best. Place your prepared fruit and vegetables on a beautiful serving platter and you are good to go!

1. CHILI CON QUESO

1 jar Cheez Whiz
1/2 tsp garlic powder
1 can chopped chili peppers

Mix ingredients together. Let the ingredients settle for a couple of days for a hotter taste. Great with celery sticks. See, a quick and easy recipe from my aunt.

2. CHEESE DIP

1/2 lb Velveeta cheese, cubed
2 Tbs milk
1/3 cup dairy sour cream or plain yogurt
2 Tbs finely chopped green pepper
1 Tbs finely chopped onion
1 Tbs chopped pimento

Heat cheese and milk over low heat; stir until sauce is smooth. Add remaining ingredients; mix well. Heat thoroughly. Serve warm with vegetable dippers. Makes 1 2/3 cups.

3. DIP OLE

1 pkg chedder cheese sauce mix
1/4 cup mayonnaise
2 T. chopped onion
2 T. chopped pimento
2 T. chopped green pepper
Dash Tobasco

Prepare sauce mix, decreasing milk to 1/2 cup. Add remaining ingredients; mix well. Serve hot.

There you go - three cheese dips to choose from. Try all three and let us know which one you liked the best.

Whether at home, work, or carrying a small cooler in your car, dips are a wonderful addition to your veggie snack pack. For those watching their weight, be sure to count the additional calories.

There are a number of dips available at your local grocery store, although homemade dips will also go perfectly with a variety of vegetables. The grocery shelves abound with regular or low-fat veggie dips.

These are not necessarily dieter-friendly, so beware of calories. Otherwise, enjoy.

1. YOGURT DIP

1 Small container of yogurt
2 tbls finely grated onion
1/2 tsp dried mint leaves
1/2 tsp salt
1/4 tsp ground coriander
pinch ground cumin

Beat all ingredients in a small bowl until well combined. Cover bowl with plastic wrap and refrigerate.

2. BLUE CHEESE DIP

8 oz. blue cheese, chopped
2 oz. butter, softened
1 tbls sweet white wine
2 tsp chopped fresh mint
1 tsp chopped fresh rosemary
2 tsp chopped fresh oregano
1/3 cup sour cream
salt and pepper to taste

Beat cheese and butter with an electric mixer in a small bowl until smooth and creamy. Add the wine, mint, rosemary, and oregano; mix well. Fold through the sour cream. Season to taste. Spoon the mixture into serving dishes or store if taking on the road.

3. VEGETABLE DIP

1 cup sour cream
1 cup mayonaise
1-2 tsp dill weed
1-2 tsp parsley flakes
1/2 tsp seasoned salt
1 pkg Hidden Valley Ranch with Buttermilk
(or French Onion)
1/2 tsp worchestershire sauce
1 dash tobasco

Combine and chill.