Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
!!!!!!((Turkey cooking time – enjoy the tastiest recipes))!!!!
It always seemed to me somehow that turkeys shouldn’t love the beginning of winter. At first we celebrate Thanksgiving Day at the end of November, then comes Christmas – and millions of turkeys in the whole world live they last days.
Do Americans and Britons know why they call this bird by the name of one of the Asia Minor states? In fact it bears no relation to Turkey. Let’s look to the past. Turkey cocks came to Europe from West Indies, i.e. America. Christopher Columbus was searching for another way to India as he discovered a new land, which he mistook for India. He thought turkey is related to a peacock that is called tuka by the inhabitants of the islands in the Indian Ocean. That is why we name this wonderful bird turkey.
But let’s speak about turkey as a main dish of Christmas dinner. To my mind, it’s the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though it’s usually served whole. The principle of cooking is simple enough. First of all you need to unfreeze turkey correctly: do it beforehand, unhurriedly, better in the fridge what will require about 15-20 hours.
Turkey has delicate fatless meat, that’s why there is a danger that it can get dryish during cooking. I know one secret way to make your turkey juicy and fleshy – take a usual syringe with a needle, fill it with melt butter and make some injections in its soft places. The result is startling, I assure you! Then rub the bird with salt and pepper within and outside, and it’s basically ready to be placed in the oven.
Now it comes time for the most interesting thing: to choose what the turkey will be stuffed with. Whether you use such products like rice, fruits, nuts or chestnuts – it’s all a matter of taste. Exactly stuffing variations distinguish different national recipes from each other: Poles add cream and chopped meat, Dutch – mashed potatoes and celery, French prefer chestnuts, and so on. But I’m going to share with you the tastiest turkey recipes from my large collection and hope you’ll appreciate them at their true value.
Turkey with cranberries, bacon and walnuts
This spicy filling is one of the most delicious – it’s a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.
1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste
1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with the turkey.
Apple-glazed turkey with herbs
This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.
1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper
For the glaze:
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt
1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.
5. Take the turkey out, cover with foil and let it for half an hour
Turkey with blocks and ham with Madeira gravy
If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a holiday dinner for two.
1 turkey weighing 5 kilos
12 ounces blocks
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper
For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard
1. Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.
3. Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.
4. Heat the oven to 200-220 C. put the turkey on the casserole dish, tent with foil and bake for about 3 hours. Then remove foil, grease the turkey with its juice and cook for 20-30 minutes more.
5. Take the turkey out, when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook for 10-15 minutes over a medium heat. Season the turkey at your taste.
If you like my recipes, you’re always welcome to my website, where you can get to know more ways of turkey and stuffing cooking, and also other recipes of different dishes.
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http://recipesline.blogspot.com/2010/11/turkey-cooking-time-enjoy-tastiest.html
Ahhh, might have trouble finding one...
It is a two outlet Mennonite/Amish store that re-packages bulk food - Byler’s - One in Dover and a new one in Harrington, Delaware. They buy a lot of overstock and close-out items too. Quality has been excellent on everything we have gotten from them. Seems dating is ‘plenty good’ too. (as they would say)
I was going to get even more and can it, but will have to wait till we have enough jars empty... Right now about 120 cases all full going into winter... Guess I could keep it in the freezer till then... (See, I talked myself right into that...)
http://recipesline.blogspot.com/
!!!!!((Tip for Weight Loss without a diet: eat at home and a Recipe))!!!!!
A great tip for weight loss without a diet is this. Eat home cooked meals at least five days a week. Then you will be living like a thin person. A consumer reports survey reported that this was the top habit of successful weight losers.
Cooking doesn’t have to be difficult. Shortcut foods like pre-chopped lean beef for fajitas, washed lettuce, pre-chopped veggies, canned beans, cooked chicken strips or grilled deli salmon. Information taken from emedicinehealth.
But come on, how hard is it to pull out your french cutlery knife from your kitchen cutlery and curveup the lean beef, chop the veggies and wash the lettuce? No matter! Eat healthy, and cook healthy like the waterless cookware techniques, barbecue or at least fry with olive oil. Exercise modestly and enjoy life.
Steak Fajitas are done many different ways. I’m going to share how my wife Silvia does it.I didn’t like the recipes that I looked at and mi amor de mi vida Silvia’s is great.
Ingredients:
3-4 garlic cloves crushed
1 cup chicken boullion
I like squeezed lime juice (limon verde in my house)
2 pounds steak ranchero (flank steak)
2-3 assorted colored bell peppers sliced thin
1 large white onion
2 garlic cloveds crushed
2 medium tomatoes cut in wedges like eighths
12-14 tortillas flour or corn(we use corn)warmed
guacamole or mashed avocados
a good salsa casera(my wife makes her own salsa)
The top ingredients are mixed for the marinade. That is the 3-4 crushed garlic cloves, chicken boullion, lime juice, ground pepper to taste and the steak is placed in the bowl with it and turned to coat. Marinate several hours or overnight.
The steak is barbecued on your barbecue grill and cooked until done, about 8-10 minutes. Turn the steak once half way through cooking with your thongs from your barbecue grill accessories. I tend to turn several times to avoid charring. Remove from heat and set aside.
If you don’t have a barbecue grill then with a very small amount of olive oil, fry the steak in your stainless steel frying pan of appropriate size. Cook for 4 minutes on each side and turn with your kitchen accessories.
In an appropriate Stainless steel frying pan add a little boullion and pepper to taste and fry the onions and bell peppers and 1 crushed garlic clove for about 2 minutes and set aside in a bowl. Then fry the tomatoes in same pan until soft. Then slice the steak in thin slices and add steak, peppers and onions with the tomatoes and serve it up. Serve with the warm tortillas, salsa, and guacamole or mashed avocados. Great with a nice salad and cerveza (beer) or a nice dry red wine. Enjoy life!
cookwarenthings
About the Author
Jay Mawhinney his wife Silvia have an internet business with a great web store with a great demo, information and premium cookware, flatware, cutlery, bbq tools and kitchen accessories.
cookwarenthings
also visit our blog
cookingutensilsreview
Article Source:
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When Can I Add Sauce? by Eugene Baird
I actually put the recipe mainly because it was recommended to do so, yet I haven’t created my double burger because I have a hard time to have just one! Therefore a menu for people with a large mouth!
No matter which method you make the burgers .... The secret is in the sauce and it is excellent!
The sauce is in reference to Big Nick’s Restaurant,
* 1 as well as 2 / 3 lb (750 g) extra slim ground beef
* Cooking oil
* Salt as well as pepper
* 8 pieces of processed cheese
* 4 large burger buns
* Gherkins along with garlic clove as well as dill sliced up
* Salad
* Sauce Big Nick
* 6 tablespoons mayo
* 3 tablespoons white onion, carefully cut
* 2 tablespoons pickle garlic clove as well as finely cut dill
* 2 teaspoons tomato paste
* 2 teaspoons white vinegar
* 2 egg yolks
* 2 tablespoons ketchup
* 1 / 4 teaspoon salt
Shape 8 patties rather wide as well as slender along with ground beef.
Place on two big plates well oiled, and then season both sides of the patties along with salt as well as pepper to taste.
Preheat two big nonstick pots and pans over medium temperature.
Once they are hot, put half respectively cakes as well as make 4-5 minutes for each side or even until flesh in the middle, is not pink
Two minutes prior to the conclusion of cooking, top every patty along with a slice of cheese
Take out patties from skillet, then add 2 in each and every burger bun.
Top each burger with a few pieces of cucumbers, lettuce and sauce “Big Nick” to taste.
Position all ingredients in a small dish, and then stir effectively
Cover as well as refrigerate many hours before use to allow the tastes to develop.
This particular sauce goes properly along with hamburgers as well as sandwiches
The secret Is incorporated in the SAUCE
A National Sports in Quebec, aside from shoveling snowfall, is actually to try and replicate quality recipes restaurants, some of the “institutions “.... And also Dic Ann’s is an institution in Montreal with a tale.
The sauce is tangy, somewhat vinegary and well up with a well kept solution.
I do not make-believe to have the actual formula, however she appears fantastic and also is usually as good.
The burger buns should be very slim (like pancakes) .. just like my very own are homemade, they were pretty swollen and that i had a little difficulty flatten (However with bread purchased, there will be no damage). I would have the steamer, it could facilitate the job.
In Dic Ann’s, you actually taste the cheese inside the burger, certainly not with mine, since I place slices of Swiss cheese ... The very next time, I would place the cheddar.
* 1 lb (500 grams) lean ground meat
* 120 ml of water
* 2 big onions, finely sliced
* 1 tablespoon of Bovril Beef
* 1 can (284 milliliter) beef consommé
* 1 can (284 milliliter) tomato soup
* 1 can (540 milliliter) tomato juice
* 150 ml apple cider vinegar
* 150g (5 oz) prepared mustard
* 180g (6 oz) ketchup
* 1 / 2 tsp sauce worstershire
* 1 / 2 teaspoon paprika
* 1 / 2 tsp pepper
* 1 / 4 teaspoon cayenne pepper
* 1 / 4 teaspoon chili powder
* 1 tbsp salt
* A few drops of Tabasco
Mix all ingredients together as well as simmer about two hours
Put together the beef patties thin enough as well as put in the bread as well as put the sauce on the meat and put a slice of cheese.
Prepare the beef patties slim enough as well as make the bread and pour the sauce over the meat and put a cut of cheese.
http://recipesline.blogspot.com/search?updated-max=2010-09-03T04%3A36%3A00-07%3A00&max-results=7
!!(All About Steak )!!
At the last count there were 14 different cuts of steak, many of which have more than one name. So the first job is to list the more popular ones and the appropriate methods of cooking them.
This list is by no means definitive, there are probably even more names out there for the same cuts, but it’s a start and will keep you from making the more common mistakes.
Many steak recipes call for marinades and not all steaks can be grilled. In fact, there are very few that can be cooked really successfully in this way. But each cut has its place in a balanced group of beef recipes, so let’s take a look at them.
Blade
Sometimes called ‘bolar’, this steak comes from the neck, shoulder and brisket and is usually braised, but can be pan-fried or grilled after marinating. It would not be most people’s first choice.
Chuck
Definitely one for braising, or for making into a casserole, which is when it comes into its own. You will need to trim it carefully. It comes from the shoulder area.
Club Steak
This is the same as wing rib and is for roasting. A superb cut of meat and you will pay accordingly, if you can get hold of some. Most of it goes to hotels and restaurants. It’s a relatively small part of the carcass comprising the last two ribs.
Eye Fillet
Also known as the tenderloin, this is usually and justifiably the most expensive cut. There’s not very much of it and it’s found under the sirloin, or middle back. It’s excellent for the barbecue and the broiler. It is also chopped finely and eaten raw, as in Steak Tartare.
Fillet
Sometimes called ‘Undercut’, this is excellent for the barbecue, grilling or pan frying. Some braising recipes also stipulate it. It’s the tail end of the eye fillet.
Flank
This is the unkindest cut of all and comes from the underside of the carcass, just forward of the back legs. It’s good for braising and casseroles, but requires extended cooking. It’s excellent in slow cookers such as crock-pots.
New York Cut
That’s what we Aussies call it, but in fact it’s the famous English Porterhouse, the French entrec?te and arguably the tastiest of all the steaks. It requires a little patience to remove the filament of gristle just under the fat, but it’s worth the effort. This steak is one of two that makes up the T-bone and is also called the Sirloin Steak.
Rib Steak
It’s pretty unusual to come across this cut as a steak. It’s usually served as a standing rib roast which is probably the best use for it. The steaks are huge and cut from the back-end of the ‘hump’. You would barbecue, pan-fry or grill these, though they could be braised.
Rump:
As you would expect, this steak is from the rump of the beast and is good for barbecue, broiler and skillet. It may also be braised.
Scotch fillet
Also call club steak and rib-eye. It comes from the same part of the beast as the rib steaks and can be braised or, after marinating, pan-fried or grilled. Also cooks well on the barbecue, but needs a good marinade.
T-bone
This is really two steaks in one. It has the Porterhouse on one side and the fillet on the other. It can be barbecued, grilled or pan-fried, and responds well to a light marinade.
Topside
In Australia this is called Round Steak and is often used for fish bait. It has another life, however, and is good for braising or making beef olives. It also casseroles reasonably well and makes a good goulash.
From time to time you may come across other minor cuts such as ‘crosscut blade’ or ‘flat bone sirloin’. Generally speaking these are only good for casseroling or dishes where extended cooking is required.
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About the Author
Michael Sheridan is a former head-chef and an acknowledged authority and published writer on cooking matters. His website at http://www.thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks
Anne’s Fabulous Grilled Salmon
recipe image
Rated: rating
Submitted By: Esmee
Photo By: LESLEYfromWI
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 6
“This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.”
Ingredients:
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin
Directions:
1. Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
2. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
PIES...
I quit making my own since I can get frozen ready to bake deep dish pies dirt cheap...
Cherry - Apple - Rhubarb - Shoo Fly Pie - Peach - $2.89
Yummy Pecan pies $3.89
Or, you can get baked ones for a couple of dollars more...
With my sweet tooth, I go overboard... Who needs to worry about a diet?...LOL
Wow, and to think I thought a spud gun would make me happy.
>>>Wow, and to think I thought a spud gun would make me happy.<<<
LOL, yeah, they do go a bit overboard...
Everybody is grousing this year as they had strong headwinds and pumpkins were a bit softer, so they only got about 3,900’ this year...
http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Pancake%20Recipes/
Almond Pancake Mix
3 c Nonfat Dry Milk
2 1/2 c All-Purpose Flour
1 c Whole Wheat Flour
1 c Almonds; Finely Ground
2/3 c Baking Powder
1/2 c Sugar
1 tb Salt
In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.
To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield: about 1 dozen 5-inch pancakes.
CORNMEAL WAFFLES
1 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup corn syrup
1 egg
1 pint milk
1 tablespoon fat
Cook cornmeal and milk in double boiler 10 minutes. Sift dry
ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.
Mashed Potato Pancakes
2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes, peeled, boiled and mashed (or use equivalent in instant potato flakes)
1 onion, chopped (or use equivalent in dried chopped onion)
2 eggs (or use egg substitute of your choice)
1 cup milk (or use canned or powdered milk or other fresh milk substitute)
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying
In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined.
In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.
Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.
Makes 12 pancakes
OATMEAL PANCAKES
2 cups oatmeal
1 tablespoon melted fat
1/8 teaspoon salt
Add:
1 egg beaten into a cupful of milk
1 cupful flour into which has been sifted 1 teaspoonful baking
powder.
Beat well. Cook on a griddle. This is an excellent way to use
left-over oatmeal.
POTATO PANCAKES
2 cups of chopped potato
1/2 cup milk
1 egg
1 teaspoon salt
2 cups flour
5 teaspoons of baking powder
2 cups of hot water
Parboil potatoes in the skins for fifteen minutes. Pare and chop fine
or put through food chopper. Mix potatoes, milk, eggs and salt. Sift
the flour and baking powder and stir into a smooth batter. Thin with
hot water as necessary. Bake on a greased griddle.
RICE GRIDDLE CAKES
1/2 cup boiled rice
1/2 cup flour
3 tablespoons fat
1 pint milk
2/3 teaspoon salt
1/2 teaspoon soda
Stir rice in milk. Let stand one-half hour. Add other ingredients,
having dissolved soda in one tablespoon cold water.
RICE WAFFLES
1 cup cold boiled rice
1-1/2 cups milk
2 eggs
2 cups flour
1/3 teaspoon salt
1 tablespoon melted fat
4 teaspoons baking powder
Add milk to rice and stir until smooth. Add salt, egg yolks beaten;
add flour sifted with baking powder and salt; add fat; add stiffly
beaten whites.
SOUR MILK PANCAKES
1 cup sour milk
1/2 cup cooked cereal or
1 cup bread crumbs
1 tablespoon melted fat
1 egg
3/4 cup whole wheat flour
1 teaspoon soda
1/8 teaspoon salt
Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix
soda with sour milk and add to other ingredients.
Strawberry & Peach Oven Pancake
Tastes like a pancake, bakes like a coffee cake.
Ingredients:
PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack® Original Pancake & Waffle Mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons oil
2 eggs
1 (15 1/4-oz.) can sliced peaches, well drained, coarsely chopped
TOPPING
1 cup sliced strawberries (if desired or you can use dehydrated strawberries)
2 (3.5-oz.) containers vanilla pudding
Preparation Directions:
1. Heat oven to 375F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or eggbeater until smooth. Fold in peaches. Pour batter into greased pie pan.
2. Bake at 375°F. for 28 to 31 minutes or until golden brown.
3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.
http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Sourdough%20Recipes/
Sourdough Starter
1 package active dry yeast
2 1/2 cups warm water (110 degrees F)
2 cups all-purpose flour, unsifted
1 tablespoon granulated sugar
In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room — the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong “sour” odor as it ferments. When fermentation has occurred, refrigerate starter until needed.
To renew starter after using portions
3/4 cups all-purpose flour
3/4 cup water
1 teaspoon granulated sugar
Add the above to the remainder of the old starter for each cup of starter used. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover loosely and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.
Sourdough Sugar Cookies
1 cup sourdough starter
1 cup granulated sugar
1/2 cup shortening
2 tablespoons cream
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
Pinch of salt
Mix sugar, shortening and cream. Add eggs, vanilla extract, salt and sourdough. Fold in flour and baking powder. Roll on lightly floured board; cut with knife into 1/4-inch slices. Sprinkle with sugar. Bake on cookie sheet at 350 degrees F for 10 to 12 minutes.
Yields 24 cookies.
Sourdough Sopapillas
1 cup sourdough starter
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons shortening
Cooking oil for frying
Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes.
Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.
Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels.
Serve warm with honey and confectioners’ sugar or cinnamon and sugar.
Sourdough Oatmeal Muffins
1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter
In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center.
Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy.
Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes.
Makes 12 to 15 muffins.
Sourdough Oatmeal Cookies
2 cups sourdough starter
1 1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/2 cup butter
3 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
2 cups sifted flour
Cream shortening and sugar. Add sourdough and rolled oats.
Sift spices and baking soda with flour and add to oats mixture. Mix well and chill in refrigerator.
Roll out on floured board. Cut with cookie cutter. Bake on greased cookie sheet at 375 degrees F for about 12 minutes. Cool and put together in pairs with any tart jam, preserves or jelly filling.
Yields 36 single or 18 sandwich cookies.
Sourdough Gingerbread
Servings: 4
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup molasses
1 large egg (or use powdered or other egg alternative)
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup hot water
1 cup active sourdough starter
Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously.
Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.
Sourdough English Muffins
1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda
In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.
Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.
Makes 12 to 14 muffins.
Sourdough Cornmeal Bread
1 cup sourdough starter
1 package active dry yeast
2 1/2 cups water
2 teaspoons salt
2 tablespoons molasses
4 to 6 cups bread flour
2 cups cornmeal
1/2 teaspoon baking powder
Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.
With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours.
Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours.
Bake at 400 degrees F for 40 minutes.
Sourdough Bread
1 1/2 cups warm water
1 cup Sourdough Starter
4 cups unsifted all-purpose flour
3 teaspoons granulated sugar
1 1/2 teaspoons salt
2 to 2 1/2 more cups unsifted
all-purpose flour
1/2 to 1 teaspoon baking soda
Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.
Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth.
Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.
Preheat oven to 400 degrees F.
Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.
Sourdough Doughnuts
2 eggs (or use powdered or other egg alternative)
1 cup granulated sugar
1 cup sourdough starter
1/2 cup buttermilk
1 tablespoon melted lard or cooking oil
4 1/2 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Fat for frying
Beat eggs and sugar together Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2-inch thickness and cut with 2 3/4-inch doughnut cutter. Put on greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar.
Makes about 3 dozen.
Sourdough Applesauce Walnut Bread
1 1/4 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 large egg
1/4 cup vegetable oil
1 cup applesauce
1 cup milk-based sourdough starter, at room temperature
1/2 cup coarsely chopped walnuts
Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.
Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients.
In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean.
Place pan on a cooling rack for 10 minutes, turn out and cool completely.
Sourdough Applesauce Cake
1 cup sourdough starter
1/4 cup dry skim milk
1 cup unbleached flour
1 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1 large egg, well beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking soda
Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.
Cream together the sugars and butter. Add the beaten egg and mix well. Add baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.
Roggenbrot (Sourdough Rye)
Sponge
2 cups sourdough starter
1 cup bread flour
Dough
1/2 cup milk (from powdered or canned)
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
Water as needed
Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.
Add the dough ingredients and select the basic, white, or grain cycle and press start.
This is a heavy dough that rises slowly and needs a relatively long rise, such as at last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.
ping
http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Muffins/
GRANNY NOTE:
MANY OF THE RECIPES POSTED THIS WEEK DO NOT HAVE EGGS IN THEM SOME DO NOT HAVE MILK....
granny...
Southwest Corn Muffins
1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper
Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.
OATMEAL MUFFINS
1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup milk
1 cup cooked oatmeal
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.
Eggnog Muffins
(I held back a little of the Eggless Eggnog from the above recipe and made the following muffins in our Coleman oven. The family really enjoyed them)
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs (I used powdered eggs, but you could use any kind of egg substitute if you don’t have fresh or powdered eggs)
2/3 cup canola oil
1 1/2 cup eggnog
1/2 cup rum (I substituted a little bit of rum extract instead of real rum, tasted just as good)
1 tsp. nutmeg
Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.
Dilly Rice Muffins
(I made these and they were quite good. I used prep-type ingredients so it may be a little different from the traditional recipe)
1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill
Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended.
Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full.
Bake in a 400-degree oven for 12 to 15 minutes, or until brown.
Makes 8
Cornmeal and Currant Muffin Mix
1 1/2 cups Yellow cornmeal
2 cups White flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 cup Currants
1/2 cup Sugar
Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions:
Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.
Beer Biscuits
4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer
Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.
Yields 8 to 10 biscuits, according to size of muffin tin.
Applesauce Muffins
1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 egg whites, lightly beaten (use powdered)
3/4 cup nonfat buttermilk (made from powdered)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Combine first 8 ingredients in a large bowl; make a well in center of mixture.
Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray.
Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400 degrees F for 20 minutes.
Yields 16 muffins.
Apple Butter Muffins
2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten (use powdered or other alternative)
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup raisins (optional)
Preheat oven to 400 degrees F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the “well” of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don’t use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do NOT let muffins cool completely in the tin.)
thanks
a bit far for me
i recon i’ll have to get hog
used to do 4-8 a year getting to back the way i was raised
Those days may be back before we know it... Now if I could just regain the strength and energy from my youth too... LOL
For everyone's planning purposes, the following is a yield chart from Mother Earth News in 1972.
They have a whole long article with instructions.
How To Butcher Pork TMEN
There are a few things not listed there, like liver. Around here, lots more end up in scrapple.
I have talked to the custom butchers/slaughterhouses around here and not one of them render lard anymore... Guess I'll have to do that myself.
However, around here, we gauge a butcher shop on their scrapple - before having a hog slaughtered.
Biggest mistake people make in cooking it is to try to turn it before it is well done (watch edge to turn dark brown) on the first side before turning (you wind up with a real mess if you do)
(click on any of ingredients for the page I borrowed the recipe from)
Now I've got to go fry some for breakfast as I have fully tempted myself...
Well, I’ve never seen a punk’in chunk’in event, but that looks like fun!
City Farmer awarded “Garden Communicator of the Year” by BC Landscape and Nursery
Trades Association
In creating the website CityFarmer.info and by communicating through new media,
Michael has turned City Farmer into the “CNN” of urban agriculture, reaching millions
of people around the world. City Farmer’s demonstration garden staff give more than
100 interviews every year, and the organization’s “Grow your own food” message has
been spread through local favourites like: CBC, CTV, The Weather Network, BC Magazine,The
Globe and Mail, and also to overseas broadcasters including: CNN, French National
Television and Korea’s National Television.
‘Cities Without Hunger’ wins one of the 2010 Dubai International Awards for Best
Practices
An independent jury of international experts has announced the 12 winners of the
Dubai International Award for Best Practices to Improve the Living Environment
(DIABP) at its eighth cycle. Dubai will host a special ceremony to distribute prizes
at the end of this year.
Planning agriculture in the city
City planners are recognizing the importance of integrating food into a city’s design.
Last week, the Ontario Professional Planners Institute hosted a two-day symposium
on healthy communities and food. I had the opportunity to facilitate a workshop
on urban agriculture and city planning, presented by author Lorraine Johnson and
Stewart Chisholm and Rebekka Hutton of Evergreen.
Vancouver Washington’s Urban Abundance aims to build a citywide farming network
for fresh food
They kick-started their program this fall by creating a computerized database of
fruit and nut trees in the city.
From trees at the 20 sites that registered on their website, Urban Abundance volunteers
harvested 1,500 pounds of prunes and apples that might otherwise have been wasted,
and donated them to One Life Food Pantry in Vancouver.
Canada’s first school-based market garden
This is the cutting edge of edible education. What Bendale has is one step beyond
a simple school garden but not quite an urban farm. It’s believed to be Canada’s
first school-based market garden. It proves the educational value of food and all
the ways it can be worked into the curriculum. And, if all goes as planned, Bendale
will serve as a model for schools across the country.
Karen Washington of the Farm School New York City
One of Farm School’s instructors will be Karen Washington, a longtime urban farmer
and a founder of La Finca del Sur, which sells its produce at a farmer’s market.
Washington said she hopes Farm School will serve as a prototype for other urban
centers by providing “the incentive to say, you know what? We can do the same thing.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103886453315&s=1304&e=001jOTYuaYgzF261UqOsBHj9zv7BGlYarQ5RI2iBkB1QcItQOoR6KiqJWr07QnSg2rTFicQBghLUVWkPkS8DTvfGfawuH_PyYc3yiACQBzptUjgSukindRk0Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Is al Qaida Planning To Plant Bombs in Christmas Toys
Posted: 07 Nov 2010 09:23 PM PST
The Times of India reports Al-Qaida’s chief bomb maker Ibrahim Hassan al-Asiri is reportedly planting bombs in gift toys, which would be timed to explode once the toys are in stores in the UK for Christmas. According to the Daily Express, intelligence chiefs believe al-Qaida warlords in Yemen plan to smuggle in their deadly cargo [...]
This story comes to us via Homeland Security - National Terror Alert. National Terror Alert is America’s trusted source for homeland security news and information.
It sounds to me, like a warning for all of us, for anything they plan in the western world is also planned for us.
It might be a good idea to get started on making toys for the kids.
No, the above is not that far out, there was a nice family at the Disney world in Florida, for their vacation, one of the kids was a cute 2 or 3 old, a woman made friends with them and gave them a Teddy Bear to take back on the plane, it did not pass the scanner, for their was a gun hidden inside it.
It was in the papers, about 5 years ago.
In Iraq, they were putting the bombs in dead animals, Soldiers, and the kids balls.
granny
Free cloth doll patterns:
Free toy patterns:
Free patterns for homemade gifts:
Have fun, let the kids make some too.
LOL...
>>>punk’in chunk’in<<<
I like that... Yep they had a whole lot of fun - and good food...
http://www.fda.gov/Safety/Recalls/ucm232984.htm
Carefusion Recall of Alaris PC Units Model 8015 Classified as Class I Recall
Contacts:
Media:
Suzanne Hatcher
(858) 617-1203
suzanne.hatcher@carefusion.com
Investors:
Carol Cox
(858) 617-2020
carol.cox@carefusion.com
FOR IMMEDIATE RELEASE - October 15, 2010 - San Diego - CareFusion (NYSE: CFN), a leading global medical device company, issued the following update regarding its previously disclosed recall of approximately 17,000 Alaris® PC units model 8015 manufactured or serviced between December 2008 and September 2009. The FDA has classified this action as a Class I recall. A Class I recall is a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death
On August 24, 2010, the company sent an urgent Medical Device Recall Notification to customers of its Alaris PC unit model 8015 stating that under certain wireless network conditions, affected units may experience an intermittent communication error, which freezes the PC unit screen. This error may result in a delay of therapy and inability to make programming changes to current infusions. If the communication error occurs during infusion, infusion continues on all channels, as originally programmed, but cannot be modified. When this error occurs, stopping the infusion to make any modification or programming changes causes the PC unit to shut down with a delay in therapy, which could lead to a serious injury or death.
In the notification letter, customers were provided clinical tip sheets and informed of warning tags for each of the affected units. Customers were also given instructions on how to temporarily or permanently disable the wireless mode of the PC unit setting to further mitigate the risk. This information is available at: http://www.carefusion.com/customer-support/alerts/alaris/medical-device-recall-alaris-8015.aspx9
CareFusion is conducting a field corrective action to update the hardware on affected PC units.
The company recorded a reserve in its 2010 fiscal fourth quarter for all actions related to the corrective action plan and continues to believe the amount to be sufficient to fulfill its remediation obligations. The voluntary recall only affects Alaris PC units model 8015 manufactured or serviced between December 2008 and Sept. 2009 and therefore, has no affect on the company’s current infusion pump production or shipping processes.
Instructions to customers
Customer inquiries related to this action should be addressed to the CareFusion recall center at 888-562-6018. Additional information about the recall, including serial numbers of affected devices, can be found at http://www.carefusion.com/customer-support/alerts/alaris/medical-device-recall-alaris-8015.aspx10
Any adverse reactions experienced with the use of this product, and/or quality problems should also be reported to the FDA’s MedWatch Program: by mail at MedWatch, HF-2, FDA 5600 Fishers Lane, Rockville, MD 20852-9787; by phone at 1-800-332-1088; by Fax at 1-800.FDA.0178 or at www.fda.gov/medwatch11.
###
Triton Pole Mount Infusion Pump by WalkMed: Recall - Potential Door Open Alarm Problem
[Posted 11/08/2010]
AUDIENCE: Risk Manager, Patient
ISSUE: WalkMed Infusion LLC notified healthcare professionals of a nationwide recall of the Triton Pole Mount Infusion Pump, serial numbers 001 through 500 and serial numbers TR1401 through TR 2559, manufactured and sold before June 2010. If the pump door is not closed and latched per the instructions for use located on the side of the pump and in the operator manual, the pump door open alarm may not alert the user to this condition. It is then possible for the pump mechanism not to be engaged and a gravity feed flow condition to exist if the pump operator has not checked tube set for flow prior to starting the pump. This could result in over infusion of medication.
BACKGROUND: WalkMed Infusion has notified its distributors and customers by phone and e-mail and has begun the upgrade of all recalled products.
RECOMMENDATION: Consumers who have Triton Pole Mount Infusion Pumps which are being recalled should return the pump to the manufacturer.
Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:
* Complete and submit the report Online: www.fda.gov/MedWatch/report.htm
* Download form or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
Read the MedWatch safety alert, including a link to the company press release, at:
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