MicroEdge™ Match Stick Paddle Style Grater

Screen Shot 2013-03-21 at 11.21.21 AMMicroEdge Technology™ is a manufacturing process that utilizes chemical etching process advancements to create razor sharp cutting surfaces that deliver excellent performance and longevity. I recently was able to review the MicroEdge™ match stick paddle style grater. It is ideal for grating carrots, cucumbers, hard cheese, soft cheese, butter, chocolate, cabbage, potato, apple, onion, pepper, etc. Its 100% stainless steel grating blade and frames ensure lifetime durability and performance. Its ergonomic non-slip handle design delivers comfort and safety. The non-slip rubber foot provides excellent stability when grating foods on various surface types and the reuseable blade cover provides safe storage and protects blade when not in use. The stainless steel frame provides unparalleled strength and durability for extra long life.


Madison and I gave this MicroEdge™ Match Stick Paddle Style Grater a test run with our zucchini bread recipe. We normally use a box grater that takes forever to grate what we need for our zucchini bread. I was completely floored by the MicroEdge™ Match Stick Paddle Style Grater. Not only was it much quicker to grate what we needed, it made the zucchini the perfect size! After the zucchini, we also did carrots for salad. Worked perfectly for that too.

I can only highly recommend the MicroEdge™ Match Stick Paddle Style Grater. It is awesome.

Burger Barley Soup


Burger Barley Soup
Serves: 10-12
  • 1 lb. ground beef
  • 28 oz can of diced tomatoes
  • 14 oz can of tomato sauce
  • ½ c catsup
  • 6 cups water
  • 2 cups of chopped carrots (or sliced)
  • 1 onion chopped
  • 1 cup barley uncooked
  • 6 beef bouillon cubes
  • 1 T salt
  • ⅛ tsp. pepper
  • 3 bay leaves
  1. Brown beef and drain.
  2. In a Dutch oven, add the browned ground beef, tomatoes (with juice), and the remaining ingredients. Bring to a boil. Reduce heat, cover, and summer for one hour (or until the vegetables and barley are tender). Remove bay leaves before serving.

Lasagna Cheese Soup

This recipe is from the founder of eMeals.com, Jane DeLaney.


Lasagna Cheese Soup
  • 1 lb ground chuck
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 (32 oz) box chicken broth
  • 1 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 2 cups broken lasagna noodles (1 inch pieces)
  • 1 (5 oz) package shredded parmesan cheese
  1. In a large soup pot, combine ground chuck, onion and garlic; cook over med-high heat for 8-10 minutes or until beef is browned and crumbly. Drain well.
  2. Stir in broth, tomatoes, tomato sauce, brown sugar and seasonings. Bring to a boil; reduce heat and simmer for 15 minutes. Add noodles and simmer until noodles are tender. Stir in cheese.