Woman Midwest-style

Winter Squash Inhibits Breast Cancer Cells by 96% and Reduces Risk in Women:      Cucurbitacin E, a powerful anti-cancer compound found abundantly in winter squash varieties, was shown to halt the growth of human breast cancer cells by 96% in this study.  But do the  health benefits   of squash extend beyond the lab?  Yes, according to a recent study from the USA, where two servings of winter squash weekly reduced the risk of postmenopausal ER- breast cancer by 30%. Impressively, winter squash was by far the most protective out of 17 different vegetables considered in this study! In other studies, three servings weekly of pumpkin (a related squash) reduced breast cancer risk by 25% (premenopausal) and 34% (postmenopausal)—and reduced lung cancer risk by 41%! Squash have also shown fascinating anti-diabetic properties in studies on animals: reducing blood sugar, improving insulin resistance, lowering triglycerides—and even regenerating damaged pancreatic tissue! This is relev

We eat most the fish caught for the sheer love of the taste of fish. The only “catch and release” fish is one that is too small or isn’t within that water’s length limit, returned unharmed to its home. I’m the designated bass cleaner. I soak the fillets in the frig overnight in salted cold water. My husband caught the Channel catfish; they are always cleaned at the water’s edge; same prep. Larger fish are filleted to fit in an iron skillet. I prefer not dealing with bones. The dark belly meat is also fried, fed to my dogs w/o bones.  7 lb Blue catfish CATFISH   BASS  FRESHWATER FISH  Bass fillets Four  2 oz. fillets per serving Cooking oil Large skillet Paper towel Tongs or long spatula COATING 2 Cups finely crushed Corn Flakes or pkg of FishFry mix 1 Cup seasoned flour sprinkle of paprika Layer paper towels on a pan next to the stove Pour oil into skillet to half cover fish Pat dry fillets, drop in an empty bread bag “shake

FAJITA VENISON MIXTURE One lb. thin-sliced LOIN or ROAST venison 1/2 cup chopped or sliced onion several small or 1/2 bag qt. red and yellow peppers 1/2 tsp. Kosher or table salt 1 tsp cayenne pepper or chile powder  shake of black pepper  1/2 tsp garlic powder  OR  1/4 crushed garlic clove  OR 1 tsp minced garlic a dribble of cooking oil 2 large flour tortillas Thick salsa (enough for 2 servings) sour cream handful of sharp cheddar cheese additional_options   : jalapeno peppers, black olives, pepper jack cheese, guacamole dip    HOW-TO : Julienne-slice the venison and peppers chop onion Add oil into heating WOK, add the meat just before it starts to smoke, then all spices. Saute' only till slightly brown, add onion and peppers, then saute' till tender (your liking), mine takes apx 5 minutes.  Cover with a lid to keep hot, prepare your tortilla. Spoon the meat mixture onto a tortil