Fennel and Seafood Salad

Fennel is a herb that works well with fish (soups, casseroles) and as a digestive. Fennel also gives protection to the home is hung over the door.

Fennel and Seafood Salad:

1 lb. of cooked fish (salmon or tuna)
4 scallions
1 stalk of celery
3/4 tsp. fennel seed
1/4 tsp. thyme
1/8 tsp. black pepper
8 tbsp. mayonaise

Wash and trim the scallions and celery. Chop them finely and put into a bowl. Add the fish ( it should be chuncky ) and the mayonaise into the celery and scallion mixture.

Pound the herbs and add to the above.

Serve on a bed of fresh crunchy lettuce.

Fennel Tea

4 tbsp. fennel seed
2 tbsp. broken cinnamon
2 tsp. cardamom pods
1 tsp. allspice
2 tsp lemon peel

spoonful of the mixture into a small pot of water. Bring it to a boil and let it simmer for about 15 minutes.

cinnamon buns!

Netta

• 1 cup olive or almond oil
• ½ cup calendula blossoms
• 1 oz. Bees wax.

Put the ingredients into a covered pot and bake in the oven at a 250-degree Fahrenheit, for 2 ½ hours. Strain, and pour into your jars. Label them carefully and keep them in a cool dry area. Use this salve for any skin condition that may arise.

Holiday Calendula Fruit Bread

• Preheat oven to 325F.
• Grease and line two 9x5 inch loaf pans
• In a bowl mix together flower, cinnamon, baking soda, baking powder, spices, salt, blend well.
• Combine eggs, oil, brown sugar, and vanilla. Beat until well blended and frothy
• Add dry ingredient into the egg mixture.
• Mix together the dry and candied fruit, nuts and calendula blossoms.
• With a spoon stir in the fruit and nuts, mix only until blended.
• Put into loaf pans and bake for about 1hour and 35 minutes.
• If desired, one may pour 4 tbsp rum or brandy over each loaf while still warm.
• When completely cold, wrap and either freeze or allow the loaves to age in refrigerator for 2 weeks before serving.
  

Netta