How to live 100 years

Acciaroli, Italy  Eat badly and work hard," 94-year-old Giuseppe told me when I asked him the secret to a long life.

Giuseppe was taking me to his garden, which he tends to every day, growing tomatoes, peppers, lemons, oranges and lotus fruit.

We had come to his hometown of Acciaroli, south of Naples, for a report on the amazing longevity of its inhabitants, one in ten of whom, according to Mayor Stefano Pisani, is classed as a centenarian.

The reasons put forth for their amazing longevity are many -- the so-called "Mediterranean diet," regular exercise, a mild climate

 

Mother-of-eight Luigina Vigiconte, 101, says you must "always be optimistic, never bitter, and always be polite with people."

For his part Giuseppe laughs off all the talk about clean living, pointing out that until five years ago he smoked two packs of cigarettes a day.

His prescription is somewhat more adult-themed. His secret? "Donne," he says -- women.

He told me that after his wife died six years ago he became depressed. "But then," he recalls, "I thought it's not the end of the world. I should go on living. So I asked a donnina ('little woman') if she would go with me, and she said yes.

"I noticed that too is indispensable," he says. "It makes you happy, more cheerful."

"But does it still function?" I asked.

"Of course!" he replied. "Once it really worked."

A neighbor told us Giuseppe had already gone through several caregivers because he had made too many unwanted advances.

 

At 103, Vincenzo Baratta says eating once a day and having "a lot of women in his life" keeps him young.

Just where the Mediterranean diet comes in to this was -- so far, at least -- something of a mystery. The diet consists of plenty of fresh fruit and vegetables, a modest quantity of carbohydrates, and fish.

The next morning Elisabetta, the mayor's assistant, took us to the home of Caterina, 81, who was going to show us how to prepare a typical meal based on the Mediterranean diet.

Anna Gravina, 96, says it is important to "always do something, never get bored," in order to stay healthy.

The elderly inhabitants of Acciaroli and the hilly coastal areas surrounding it are the subject of a study being conducted jointly by Rome's La Sapienza University and the University of California-San Diego.

Researchers are investigating 300 local centenarians, trying to understand why people here live so long, and have such low rates of heart disease and Alzheimer's disease.

Among the things they plan to look into is whether the high concentrations of rosemary in the diet, and lots of walking through the mountains nearby have a positive impact on longevity.

Former marine Giuseppe Luongo, 98, puts his longevity down to not drinking alcohol or coffee, and not smoking.

American nutritionist Ancel Keys (the inventor of K-rations, which kept US troops fed during World War Two) first identified what became known as the Mediterranean diet when he found in this part of Italy so many elderly and active people.

Keys lived here and studied the diet before passing away at the ripe old age of 100 in 2004. 

 

 

The Mediterranean diet

    Vegetables: At least 2 servings at each meal, some raw
    Fruit: 1 or 2 servings at each meal
    Pasta, rice or bread: 1 or 2 servings at each meal
    Olive oil with every meal
    Dairy products: 2 servings a day
    Nuts, seeds and olives: 1 or 2 servings a day
    Fish and seafood: 2 servings a week
    White meat: 2 servings a week
    Potatoes: 3 servings a week
    Red meat: Only in moderation (maximum of 2 servings a week)
    Sweets and desserts: No more than 3 servings a week
    Processed meats: Small quantities
    1.5 to 2 liters of water a day
    Fresh, local, seasonal produce
    Regular physical activity and rest

 

source: http://edition.cnn.com/2016/09/21/health/how-to-live-to-100-acciaroli-centenarians/index.html

Lami kaayo ang alagbati ug daghan benefit

make up

anti -0xidant,vitamin A

tangal sip-on, ug obo 

Fiber can lower blood sugar, cut cholesterol, and prevent colon cancer. Here are 20 high-fiber foodsand recipes. 

Low calories are a measure of the amount of energy in food. Knowing how many calories are in our food can help us to balance the energy we put into our bodies with the energy we use. That's the key to a healthy weight. An average man needs around 2,500kcal (10,500kJ) a day.

Low fats -Fat is one of the three main macronutrients, along with carbohydrate and protein. Fats, also known as triglycerides

daghan protien

makatabang sa  ulcer,bowel movement

naay vitamin c. tagyawat.

Gamit Unsaon Pag luto

bawang

sibuyas

camates

mantika

sardinas

tubig patis

haft cook lang

for beauty secrto sa mga artista ....

Jollibee to buy Mang Inasal for P3 billion

Fastfood giant Jollibee Foods Corp. on Monday said it is buying 70 percent of Mang Inasal Philippines Inc. — a Filipino food chain — for P3 billion.

In a filing with the Philippine Stock Exchange, Jollibee Foods said it will pay Mang Inasal owner Edgar Injap Sia III of Injap Investments Inc. a P200 million downpayment.

About 90 percent of the balance will be paid upon closing of the agreement, with balance to be paid over three years after the deal is reached, Jollibee Foods said.

Injap will keep 30 percent equity in Mang Inasal, the disclosure read.

The deal will be completed in 30 days, subject to due diligence by Isla Lipana & Co. and law firm Romulo Mabanta Buenaventura Sayoc and De Los Angeles, it added.

The purchase of Mang Inasal will add 5 percent to the fastfood giant’s worldwide system sales and 7 percent to its profits, according to Jollibee Foods.

It will also increase by 16 percent Jollibee Foods' worldwide store network.

Like Jollibee, much of Mang Inasal’s success is due to chicken. The chain serves primarily grilled chicken and other Filipino food in 303 stores, 24 of which are company owned and the rest are franchised outlets.

Mang Inasal has revenues of P2.6 billion and system-wide sales of P3.8 billion a year.

Jollibee Foods, founded by businessman Tony Tan Caktiong, has 1,578 stores in the country and 375 abroad.

Locally, the Jollibee brand has 703 stores, Chowking (404), Greenwich (218), Red Ribbon (215), Delifrance (23), and Manong Pepe’s (15).

Overseas, Jollibee Foods has 185 Yonghe King stores in China, 64 Jollibee stores in the US, Vietnam and Brunei, 38 Red Ribbon stores in the US, 37 Chowkings mostly in the US, and 51 Hong Zhuang Yuan branches in China. — JE/VS, GMANews.TV

source: http://www.gmanews.tv/story/203720/jollibee-to-buy-mang-inasal-for-p3-billion

any body know how to make slated egg

Hello everyone may i inform that i am  a dealer of eggs base in Cebu City Philippines,and i want to extent my business into salted eggs because of a demand in my place.but sad to say that  i do not know to make a salted egg, therefore i ask anybody know this process.just email me versvall2008@yahoo.com or visit my web http://www.egg-business.blogspot.com

How to make a letche plan

Ingredients:

10 egg yolks (yellow)
1 big can evaporated milk
1 big can condensed milk
1 teaspoon vanilla syrup
1 pc lemon or kalamansi
sugar

How:

Ihiwalay ang yolk (yellow) sa itlog, ihalo ang evaporated milk, condensed milk, vanilla syrup at kalamansi.

Sa lyanera tunawin mo ang asukal na puti, ito ang magiging syrup mo. Sa katamtamang laki ng lyanera isang kutsarang asukal na puti ang ilagay mo at tunawin.

Para maiwasan ang mga bula sa leche flan mo salain mo ito sa pamamagitan ng paggamit ng pinong tela.


Note: Ang natatabing egg whites ay pwede mong gawing soup.


Ingredients for the soup:

1/4 cup green peas
8 - 10 cups of water
1 onion, finely chopped
2 hotdogs or 2 bacons strips, finely chopped
2 Maggie Pork Boulion Cubes
Salt and Pepper
3 cloves of garlic, finely diced
5 stem of green onions (dahon ng sibuyas)

How:

Igisa ang bawang, sibuyas, hotdog or bacon. Ilagay ang tubig, then isunod mo ang Boulion Cubes, lagyan ng asin at paminta para magkalasa. Pagkakulo ihalo ang itlog na puti na ayon sa lapot na gusto mo. Then bago ihain saka mo ilagay ang dahon ng sibuyas.

more recipes

Filipino fast food chain inks deal with Lhuillier

By Debra Magallon-Estero

FILIPINO fast food chain Jollibee Foods Corp. saw its customer base increase as people have become budget-conscious.

“The global economic crisis does not have a (negative) impact on the company,” said Jollibee national key accounts head Jun Salao in an interview last Monday.

"Matod Pa Sa Lola ni Noy Kulas." Join the story-writing contest on Cebuano folklore and win prizes.

He said that those who used to eat in fine dining restaurants are now shifting to fast food.

But he admitted that the frequency of visits by regular customers has declined.

To offset this, Jollibee rolled out promos that will serve the budget-conscious market. “We have different products that will cater to the budget of the customer,” Salao said.

Aside from promo meals, Jollibee also introduced the use of discount coupons or “tipid cards” to encourage people to continue eating at the fastfood chain.

Salao said discount promo has had a high uptake, which shows it is effective in the Philippine setting.

Meanwhile, Salao said the company plans to have 700 stores by the end of 2009. But according to its worst-case scenario forecast, the company will likely reach its target by January 2010 yet.

At present, Jollibee has 663 outlets nationwide, 60 percent of which are franchise-owned.

Last Monday, Jollibee sealed a partnership with M. Lhuillier Philippines Inc. (MLP) to provide a service that will allow customers to order Jollibee meals at ML Padala outlets and have these delivered to any point in the country where there is a Jollibee outlet.

Salao said Jollibee realized a demand for such service as many Filipinos live or work away from their loved ones.

“This service will allow us to connect the family members who are far from each other,” he said. He added that the service also showed how the company can be flexible to the needs of its customers.

MLP vice president Michael Lhuillier said the partnership involves two Filipino companies that “strive to become international players in each of their industries.”

“We started talking with Jollibee one year ago and this will be the first of many joint projects we can do together,” Lhuillier said.

Initially, the service covers five bundled meals but Jollibee and MLP hope to expand it to Kiddie parties. The two firms are also planning to offer the service to the international market.

source: http://www.sunstar.com.ph/cebu/filipino-fast-food-chain-inks-deal-lhuillier

healthy

'It's so much more than a cookbook or a 'weight loss' program...'

I lost 30 pounds and 3 dress sizes using the exact foods and meal plan in Healthy Urban Kitchen! I got better results working with Antonio in one month than I did in one year of working with trainers, nutritionists, coaches and therapists. I tried every diet out there before Antonio showed me the best way to eat and lose fat. It's so much more than a cookbook or a 'weight loss' program - it's a healthy lifestyle with simple ways to cook and feel amazing. It worked so well I convinced him to write this cookbook & teach others how to eat real food and lose weight without diets, drugs or surgery! Jaime Larose Co-Author, Healthy Urban Chef, Renaissance Woman New York City Healthy Food For Dogs: Homemade Recipes. Know How To Feed Your Dog To Quickly Get Astonishing Results.

Food Revolution!

My husband and I discovered this new restaurant in the Midtown section of Robinsons Place (Ermita). The prices are reasonable, the customer service is more than satisfying, the restaurant itself is clean, the utensils and plates are clean, and best of all… the food is superb!

The first thing they serve is chichacorn from Ilocos as free appetizer, served in a cute ceramic k-shaped bowl. It’s quite a nice touch, really.

So far everything we’ve ordered from the restaurant has been superb, although when I took these photos earlier they’ve run out of one of my favorites… bagnet from Ilocos. We ordered Pancit Lucban instead. Their version of Pancit Lucban rivals that of Buddy’s, believe me. It’s one of my favorite types of pancit because of the noodles used (a bit similar to Bicol’s pancit bato), and the savory sauce (I love the strong flavors) poured over the pancit. The chicharon generously sprinkled on top adds to the awesome smell of the dish.

My husband and I always order unripe mango with bagoong (shrimp paste) on the side. The mango is kalabaw or carabao, which has the strongest sour flavor of all unripe mangoes. Their bagoong is, without a doubt, one of the best we’ve tasted so far. Not a lot of foreigners like bagoong because of its strong fishy smell, it’s an acquired taste, but Filipinos can’t get enough of this.

The vegetables used are also delicious. The banana heart and eggplant tastes great because they have absorbed the broth very well, they are also cooked just right, not too soggy and not undercooked either.

All in all, the dining experience at K.K.K. is simply outstanding. The people in their staff are polite and very accommodating. They’re also very prompt, unlike our experience with some of the crew in other restos near it. Kudos to the owner and staff of K.K.K. for being consistently amazing with their service and food. Keep it up, guys!

Official Google Reader Blog: Square is the new round.

Official Google Reader Blog: Square is the new round.

What Is Burger King Thinking?

At the airport yesterday afternoon, after pulling our luggage off the arrival carousel, we decided we needed a bite to eat. What the heck… let’s get something at Burger King.

Divvying up our food items revealed the “Veg City Airport” themed artwork on the Burger King paper tray liner.

Burger King is using the airport security screening metaphor - blocking bad people from getting through the gates - as a way to convey that they (Burger King) similarly screen for only quality ingredients.

But what the hell is going on in this picture?

First I saw a nervous looking onion.
Then I noticed it had its pants down.
Then I noticed the angry pickle… and then the examination glove?!

It seems that the Onion depicted in this image isn’t a quality ingredient. Yikes.

The Onion is standing in the middle of the airport with his pants around his ankles while an angry, brawny “pickle” slips on a examination glove in preparation for a body cavity search.

I’ve got so many questions.

In addition to Botox and anti-aging cream (to make itself look fresher than it actually is and try to sneak into Burger King’s ingredients)… Look at the collection of articles airport Pickle security has dumped out of the Onion’s bags… (i.e. Burger King has allowed the artist to depict in the cartoon artwork).
(I’ve zoomed in and flipped the images so they’d be easier to read)

“Wet Vegs” magazine? (featuring a topless large-breasted pickle licking her lips)

Study: Vitamin C or E pills do not prevent cancer

By MARILYNN MARCHIONE, AP Medical Writer Marilynn Marchione, Ap Medical Writer – Sun Nov 16, 2:43 pm ET

Vitamin C or E pills do not help prevent cancer in men, concludes the same big study that last week found these supplements ineffective for warding off heart disease.

The public has been whipsawed by good and bad news about vitamins, much of it from test-tube or animal studies and hyped manufacturer claims. Even when researchers compare people's diets and find that a vitamin seems to help, the benefit may not translate when that nutrient is obtained a different way, such as a pill.

"Antioxidants, which include vitamin C and vitamin E, have been shown as a group to have potential benefit," but have not been tested individually for a long enough time to know, said Howard Sesso of Harvard-affiliated Brigham and Women's Hospital in Boston.

The Physicians Health Study, which he helped lead, was designed to do that. It involved 14,641 male doctors, 50 or older, including 1,274 who had cancer when or before the study started in 1997. They were included so scientists could see whether the vitamins could prevent a second cancer.

Participants were put into four groups and given vitamin E, vitamin C, both, or dummy pills. The dose of E was 400 international units every other day; C was 500 milligrams daily.

After an average of eight years, there were 1,929 cases of cancer, including 1,013 cases of prostate cancer, which many had hoped vitamin E would prevent.

However, rates of prostate cancer and of total cancer were similar among all four groups.

The study was funded by the National Institutes of Health and several vitamin makers. Results were being reported Sunday at an American Association for Cancer Research conference in Washington.

"Well-conducted clinical trials such as this are rapidly closing the door on the hope that common vitamin supplements may protect against cancer," said Marji McCullough, nutrition chief at the American Cancer Society. "It's still possible that some benefit exists for subgroups that couldn't be measured, but the overall results are certainly discouraging.

"The American Cancer Society recommends getting these and other nutrients by eating a mostly plant-based diet with a variety of vegetables, fruits and whole grains. A bonus is that this type of diet helps to prevent obesity, which increases the risk of several cancers."

About 12 percent of Americans take supplements of C and E. The new study does not mean these vitamins have no value, just that they didn't prevent cancer in this group of doctors, who may be healthier than the general population, said Dr. Peter Shields, deputy director of Georgetown University's Lombardi Comprehensive Cancer Center.

The best bet, he said, is to do things that are known to prevent the disease — eat right, maintain a healthy weight, and exercise.

___

On the Net:

Cancer meeting: http://www.aacr.org/

source vitamin c

meat and fruits

In modern English usage, meat most often refers to animal tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to organs, including lungs, livers, skin, brains, bone marrow, kidneys, and a variety of other internal organs as well as blood. The word meat is also used by the meat packing and butchering industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of fish, poultry, and eggs. Eggs and seafood are rarely referred to as meat even though they consist of animal tissue. Animals that consume only, or mostly animals are called carnivores.

Through most of human history, individual families of humans hunted, raised, and slaughtered animals for their meat, and later, as civilizations developed, priests and temple assistants performed the functions of slaughtering and butchering animals for food in animal sacrifice. Today, in most industrialized nations, a meat packing industry slaughters, processes, and distributes meat for human consumption.

Imagine this…

Imagine if right now you are showing the beautiful strawberries which you have just picked from your apartment. Wouldn’t that be nice? Now, where's the cream.

See more infomaton

fruit salads

Fruit salad (also called Macedonia) is a dish consisting of various kinds of fruit, served either in their own juices or a syrup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad is also known as a fruit cocktail.

Small cups of fruit salad are commonly served for dessert in American public schools. In many cases it is the only form of dessert offered.

However, there are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit's own juice or syrup. One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. An ever-popular variation also uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste.

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetisers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

"Fruit Salad" is also the name of a song by Australian Children's band The Wiggles and on the television show The Wonder Pets.

"Fruit-salad" is also a slang term used for Medals on a soldiers uniform- "Look at the fruit-salad on that colonel." The term refers to the bright colors of a high percentage of the ribbons that usually go with medals.

Cook Book , the secret recipes

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Stop wasting time searching for these recipes on other sites only to be frustrated by recipes that don't really work. We've been perfecting these recipes collectively with our community of over 45,000 forum members

"I have made MANY of the recipes, and have been thrilled EVERY time, so have all the friends and family that I have cooked for.

Everybody who gets to taste my cooking says how amazing it is that these recipes taste just like the restaurants.

I was in the restaurant field for close to 4 years, and I know that everything is premade, boxed, bagged, and full of blubber ready to be assembled. I love that I get the same great flavor, with out the excess fat and preservatives. It's healthy, full of flavor, and I already have all of the ingredients in my kitchen.

I shock myself every time I cook! I keep on wanting to compliment the cook, and then I remember that I am the cook.

Thank you for helping me to realize that I love cooking!"

--- Martina M.

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Recipe Quality Manager

Walnut Phyllo Rounds

Recipe

1 lb Phyllo pastry

1 c Butter, melted

FILLING 1 1/2 c Walnut pieces

1/2 c Pistachios or slivered

-almonds 1/4 c Chopped candied orange peel

1/4 c Granulated sugar

1 tb Orange blossom water, or 1

-tsp almond extract 1/2 ts Each, ground cinnamon and

-cloves SYRUP 1 Lemon

2 c Granulated sugar

1 1/2 c Water

FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens

Three-Way Cheese Ball

Recipe

8 oz Package cream cheese

4 c Shredded cheddar cheese

2 tb Milk

2 tb Grated onion

2 tb Worcestershire sauce

1/2 c Crumbled blue cheese

3/4 ts Garlic powder

1/4 c Snipped parsley

2 tb Chopped pecans

2 ts Cracked black pepper

Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in

the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker

Beef Satay

Recipe

3 tb Corn oil

1 sm Onion, finely chopped

1 Garlic clove, crushed

1/2 ts Hot chili powder

1 1/2 ts Curry Powder

1 1/4 c Water

2/3 c Crunchy peanut butter

1 ts Light brown sugar

2 ts Dark soy sauce

1 ts Lemon juice

Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak

Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.

All-American Egg Rolls

Recipe

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg Egg roll wrappers

Chopped parsely Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Velvetta Salsa Dip

Recipe

1 lb VELVETTA CHEESE SPREAD

1 JAR PACE PICANTE SAUCE

2 tb CILANTRO (CHOPPED)

microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips

Mushrooms Stuffed with Escargot

Recipe

1/2 c Soft butter

1 ts Minced shallots

1 Clove garlic (large),

-crushed 1 tb Minced parsley

1 tb Finely minced celery

1/4 ts Salt

Freshly ground black pepper -to taste 12 lg Mushrooms

12 lg Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.