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Recipe for family meals :


This recipe is from the SodaMail Recipes in Time! newsletter which is written by Chele who also has her own website, Chele's Treasures <click here>

Chele is a single mother of three young boys who manages to find the time to run her own desktop publishing and personalisation service from her home and also writes the popular SodaMail newsletter Recipes in Time! three days a week.

The newsletter is really interesting as not only do you get the recipe but you also learn about the food itself as in this sample recipe. This is one of the internet's better newsletters and if you are interested in your food you should subscribe. To subscribe to Recipes in Time! <click here>

A Little History on Walnuts

The oldest nut in the basket is the walnut, a family of over fifteen nut trees native to Asia, Europe and the Americas. One of these, known popularly as either the Persian or the English walnut, is the most important worldwide. The walnut tree probably sprang up somewhere in a large area stretching from the south eastern portion of Europe through the Middle East and all the way north into the mountains of India. The wild trees' fruit was collected seasonally for thousands of years. Carried by people and dispersed by birds, the walnut traveled far and wide.

The domestication of the walnut probably began about 12,000 years ago. Stone Age tribes of 7,000 BC who lived at the edge of Swiss lakes had these domesticated nuts by 7,000 BC. The Greeks and the Romans were fond of walnuts, finding them far superior to the everyday acorns, chestnuts and beechnuts most people ate. Spanish padres brought walnuts for planting to the California coastal missions in the Eighteenth century.


1/2 cup butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 cup finely diced Diamond Walnuts
Powdered sugar

  • Heat oven to 350°F.
  • Combine butter, 1/4 cup powdered sugar and vanilla; mix well.
  • Gradually stir in flour, then walnuts.
  • Shape into 1 inch balls; place on ungreased cookie sheets.
  • Bake in upper third of oven at 350° for 10 minutes or until firm but not brown.
  • Gently roll in powdered sugar; cool on wire racks.

Makes about 24

Interesting Chinese Myth on Rice

The oldest walnut remains have turned up in the Shanidar Caves of Iraq, home to people living about 50,000 BC.

In the Middle Ages walnuts were pressed for oil. Poorer people ate wild walnuts, and in desperate times, actually ground up walnut shells and mixed them with liquid to make a kind of bread. Walnuts are rich in omega3 fatty acids, benevolent fats that combat heart disease. They are one of the few plants in which these fats occur.