In a large bowl, combine all ingredients.
Slide feet into mixture and rub, beginning at toes, working up to heel and ankle.
Do one foot at a time, rinsing in a separate bowl of warm water.
ands and hold the left foot firmly. Press along the underneath
Steep the tea bags in 1 cup of boiling water, letting sit 10 minutes.
Remove bags from water.
Dissolve epsom salts in 1 gallon of warm water in a bowl large enough for both of your feet to fit comfortably.
Mix tea with the epsom salt bath and stir.
Add cinnamon oil.
If water is too hot, add a little cold.
Soak feet for 15 minutes.
Feet will feel exhilarated and tingly.
Great for removing foot odor as well.
eans and stones. Wash beans, Soak in water for 10 minutes
Mix all dry ingredients together.
Fill a large pitcher with warm to hot water.
Add dry ingredients to water and stir till salt and corn starch is dissolved.
Add honey to water and stir again.
Pour mixture into foot basin.
Relax for 10 to 15 minutes.
Roll the rosemary and mint gently between both hands to release more aroma.
Fill a large bowl or pedicure bath with the water, salt, herbs and oils.
Soak the feet for at least 10-20 minutes.
Mix 1-cup of honey to 1 gallon of warm water and soak for 10 to 15 minutes.
Rinse your feet with tepid to cool water, dry and moisturize.
Always be sure to dry your feet thoroughly (between toes) with a clean, cotton towel.
Notes:
Honey is one of Nature's antiseptics with a silky, soothing quality.
This is a great use for the old, crusty honey that may be way in the back of the closet.
Walk on, walk strong!
Combine Epsom salts and kosher salt in a jar.
Add baking soda and cornstarch, up to 1/2 teaspoon of Lemon essential oil, and up to 1/4 teaspoon of Spearmint essential oil.
Attach the lid, and shake the jar to combine.
Pour the mixture into a bag, and use within a few weeks.
Use 2 to 3 Tablespoons per soak.
NOTE: I tried this myself and used cucumber-melon essential oils. Heavenly!
Add oils and salt to a large soaking tub of very warm water.
Soak feet for as long as it feels wonderful.
Rinse, dry and massage a lot of your favorite lotion into your feet.
Put on white cotton socks and relax!
Add 2-cups of coffee to 1-gallon of water and soak for 10 to 15 minutes, rinse feet, dry and moisturize.
This remedy works well warm or cool.
Always be sure to dry your feet thoroughly (between toes) with a clean, cotton towel.
May you walk on gentle roads in peace.
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
Add more Menudo Mix and salt if desired to your taste.
Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!
inches above beans and soak covered in fridge overnight.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
ooden skewers, be sure to soak them in cold water for
lour and 1/2 cup Recipe #453973 (one batch without added
Dissolve Cascade and Clorox II in the one gallon of hot tap water.
Soak for two or more hours. Repeat if necessary.
Launder as usual.
IMPORTANT:.
Be sure to use exact ingredients, no substitutes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
irections for sauce:
This recipe makes enough sauce for about
or proper storage).
This recipe makes approx 6.5 ounces