Art Pottery

Lidded Sugar

Crown Ducal Greek Key Pattern Tea Size Sugar Box & Lid Looks in VGC $15.70

Henn Pottery Blue Spongeware Sugar Bowl Lid $1.85

Henn Pottery Green Spongeware Sugar Bowl Lid $0.99

Vintage Quimper Pottery 2 Piece Lidded Handled Sugar/Condiment Bowl/Rooster Des. $7.95

Vintage Nippon Takito Cranes 1920′s Sugar Bowl No Lid Handpainted $7.00

Staffordshire Sairey Gamp Tea Service Teapot – Jug – Lidded Sugar Bowl $94.28

Set of Ceramicas de Coimbra Sugar Bowl & Creamer w/Lid Hand Painted in Portugal $37.00

Vista Alegre Sugar Bowl w/ Lid Creamer Yellow Flowers Ceramic Portugal EUC $42.99

WEDGWOOD ” STRAWBERRY & VINE ” 7cm LIDDED SUGAR BOWL $18.84

WAECHTERSBACH CAT SUGAR BOWL W/ LID W Germany White YELLOW POLKA DOTS $24.95

Marks & Spencer St Michael ASHBERRY Teaware $9.35

WEDGWOOD – RASPBERRY CANE – Lidded Sugar / Preserve Bowl VGC $7.84

BHS – VALENCIA – LID To Fit Twin Handed Sugar Bowl VGC $1.56

SRI LANKA-Cream & Sugar with Lid – Floral, Springy~1993~ $4.99

Bennington Pottery Blue Agate Sugar Bowl & Lid. #2089 $9.99

1891-1920 POWELL BISHOP HAND TINTED LIDDED SUGAR BOWL $15.99

Vintage Japan Pottery Majolica Grapes Octagon Sugar/Lid $19.99

Polish Stoneware Sugar Bowl with Lid–new- $19.50

Antique Majolica Sugar Jar W/LID-BASKETWEAVE & FERN-1861 REGISTRY MARK-NR $22.00

Bjorn Wiinblad Nymolle Denmark Jar no Lid Sugar Bowl Dish Picnic Boat Danish HTF $9.99

Mccoy Pottery COUNTRY STRAWBERRY Sugar Bowl w Lid $19.95

Old Nuremberg Bavaria German SCARLET Red Rose Sugar Bowl w Lid $19.99

New boxed SANDERSON for PORTMEIRION Fifi retro lidded / Covered Sugar bowl $22.55

Vintage Quimper French Art Pottery Celtic Brown Stoneware Sugar Bowl No Lid VGC $24.99

Myott Staffordshire England Sugar Bowl & Lid Blue Trim G.G1760B $19.99

FRANKOMA Vintage Creamer and Sugar Bowl with Lid # 6A Desert Gold FREE SHIPPING $29.95

Vintage Stoneware Hand Painted Blue Cobalt Heart Creamer & Sugar Jar w/Lid $6.99

Vintage Franciscan Desert Rose Sugar Bowl With Lid California Usa Perfect $19.99

VINTAGE GESCHUTZT CREAMER & SUGAR BOWL WITH LID $14.00

VINTAGE SUGAR BOWL WITH LID AND 2 HANDLES – FLORAL BRANCHY DECORATION (JAPAN) $8.75

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Sugar-free, Low-fat Homemade Salad Dressing Recipes

The following are a group of very tasty homemade salad dressings that are quick, easy, and healthy.  Perfect for diabetics and dieters, too.

DIJON-LEMON VINAIGRETTE SALAD DRESSING

3 tbsp water

2 tbsp lemon juice

2 tbsp extra-virgin Olive Oil

1 1/2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 tsp minced garlic

2 tsp Worcestershire sauce

1/2 tsp fresh ground black pepper

1/4 tsp salt

Combine all ingredients in a jar and cover tightly.  Shake jar vigorously to mix ingredients well.  Store in the refrigerator for up to one week.

Per a 1 tbsp serving:  25 cal, 1 g carbs, 0 protein

Variations:  Cilantro-Lime Vinaigrette:  Use 1/4 cup of the above recipe and add 2 tablespoons minced cilantro and 1 tablespoon lime juice.

Lemon Caper Vinaigrette:  Use 2 tablespoons of the Dijon-Lemon Vinaigrette and add the following:  2 tablespoons reduced fat mayonnaise, 2 teaspoons grated lemon rind, 1 1/2 tablespoons fresh lemon juice, 1 1/2 teaspoons capers, drained, 1/8 teaspoon of freshly ground black pepper.  This is good over a green salad that is topped with grilled chicken or tuna.

Enjoy!

LOW-FAT HOMEMADE THOUSAND ISLAND SALAD DRESSING

1/4 cup plain, unsweetened low-fat yogurt

1/4 cup nonfat buttermilk

1 tbsp fat-free mayonnaise

1 tbsp chopped dill pickle

1 tbsp catsup

1 tsp chopped fresh parsley

1/8 tsp seasoned salt

In a small Mixing Bowl, combine yogurt, buttermilk, and mayonnaise, stirring until blended.  Stir in remaining ingredients.  Cover and refrigerate.  Serve after thoroughly chilled.

Yield:  Approximately 3/4 cup

1 serving of 2 tablespoons = 34 cal, 3 g carbs, 1 g protein

LIME VINIAGRETTE DRESSING:

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped tomato

1 tbsp vinegar (I prefer cider vinegar)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp lime zest

1 garlic cloved, minced

dash of salt

1/4 tsp freshly ground black pepper

1/4 tsp chili powder

In a food processor or blender, combine the dressing ingredients.  Place lid on container and process until you have a smooth dressing.  Pour dressing over salad and toss to coat.

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda likes to share what she has learned with other diabetics. For more of her recipes, go to her website at http://diabeticenjoyingfood.squarespace.com

We canned pickled beets without cooking – is there a danger?

My wife is from Eastern Europe, where you do not follow these strict rules about home preserved as we do in the U.S.. She vinegar a handful of pickled beets, the mixture of sugar, salt, uncooked, and using jars from the shop (not special canning jars with "approved" lids). He covered with cold water, put it to boil, and on 5 minutes after the water began steadily boiling, then turn off the heat to cool. He said that all the information that I found on the Internet said you have to cook beets first (even among the recipes for pickled beet no one could find the heat and so little time). She said her mother did so for years and years, and its cans cousin nearly a hundred bottles a year this way. I'm worried about botulism. OK sealed vials, and the top appear if the vacuum, lost by what we know. But I have reason to worry? What's the worst that could happen? If the seal is good, there is no problem with the content?

The problem with using May jars instead of glass jars is that the glass is thinner and weaker, and there is a greater possibility that can break when processed. Problems with the reuse of tapas is usually not seal, and are weaker, so they do not know how good it is empty. Boiling only 5 minutes, did not get the core content to temperature, so there is a greater risk of deterioration. Normally, you put the jars in and out of boiling water however, instead of putting them in cold water, raising the temperature to boiling, and then leaving them in water, while waiting for the water to cool, so maybe the temperature got up there after all. And in any case, vinegar, with lots of salt and sugar should be a Very Good preservative. The worst that could happen is that you will die. I would not recommend anyone follow the procedure of his wife, but if there is a gap when going to open, you're probably * going to be well fed pickled beets.