Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Sauces (collection)
- White Sauce
- Low-Calorie White Sauce
- Almond Sauce
- Cheese Sauce
- Curry Sauce
- Herb-Garlic Sauce
- Lemon-Chive Sauce
- Mexicali Sauce
- Parmesan Sauce
- Sherry Sauce

(all recipies taken from ‘Better Homes and Gardens’, “New Cook
Book”, 1989, ISBN: 0-696-00826-2)

*************************

- White Sauce

1 tbs margarine or butter
1 tbs all-purpose flour
1/8 tsp salt
Dash pepper
3/4 cup milk

In a small saucepan melt margarine or butter. Stir in flour,
salt and pepper. Add milk all at once. Cook and stir over
medium heat till thickened and bubbly. Cook and stir 1 minute
more. Makes 3/4 cup (twelve 1-tbs servings). Calories: 18

- Low-Calorie White Sauce

Prepare as above, except omit margarine or butter and
substitute skim milk for the milk. In a screw-top jar combine
flour, salt, pepper, and milk. Shake till blended. Cook as
above. Calories: 8

- Almond Sauce

Prepare as above, except toast 1/4 cup slivered almonds in
melted margarine or butter. Omit salt and add 1 tsp instant
chicken bouillon granules with the flour. Serve with vegetables
or fish. Makes 1 cup. (sixteen 1-tbs servings). Calories: 25

- Cheese Sauce

Prepare as above, except omit salt. Over low heat, stir 3/4 cup
shredded process Swiss, American or Gruyere cheese or 1/4 cup
crumbled Blue chees into cooked sauce till melted. Serve with
vegetables. Makes about 1 cup. (sixteen 1-tbs servings).
Calories: 32

- Curry Sauce

Prepare as above, except cook 1/2 to 1 tsp curry powder in the
melted margarine or butter for 1 minute. If desired, stir 1 tbs
chopped chutney into the cooked sauce. Serve with fish and
poultry. Calories: 21

- Herb-Garlic Sauce

Prepare as above, except cook 1 clove garlic, minced in the
melted margarine or butter. Stir in 1/4 tsp caraway seed or
celery seed, or dried basil, oregano, or sage, crushed with the
flour. Serve with vegetables or poultry. Calories: 19

- Lemon-Chive Sauce

Prepare as above, except stir in 1 tbs snipped chives and 1/2
tsp finely shredded lemon peel with the flour. Serve with
vegetables, poultry, or fish. Calories: 19

- Mexicali Sauce

Prepare as above except cook 1/2 tsp chili powder in melted
margarine or butter for 30 seconds. Stir 2 tbs diced green
chili peppers into cooked sauce. Serve with beef or pork.
Calories: 19

- Parmesan Sauce

Prepare as above except omit salt. Over low heat, stir 1/4 cup
grated parmesan cheese into cooked sauces till melted. Serve
with beef, pork, poultry, or vegetables. Calories: 28

- Sherry Sauce

Prepare as above except stir 1 to 2 tbs dry sherry or dry white
wine into cooked sauce. Serve with veal. Calories: 20

Index:

http://www.mit.edu:8001/people/wchuang/cooking/Chili.html

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chili/TexMex_Stew.txt

Tex-Mex Beef Stew

Ingredients:
4 lb roast, 1+ inch cubes
olive oil
7 oz can green chilies
1 can tomatoes, chopped
8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 “bunch” cilantro, chopped
juice of one lime
salt
chopped jalapenos (optional)

Brown beef in batches. Then add remaining ingredients. If you
don’t have enough liquid add beef broth or water.

Pressure cook for 30 minutes. Let pressure drop on its own. Or
simmer covered for about 1+ hours or until tender.

Serve alone, over rice, or in tacos or burritos.

“Texas Red” Chili con Carne

This is an authentic chili. It even complies with Texas law (which
prohibits making chili with beans). Most championship chili recipes use
some tomato paste or tomato sauce. This one doesn’t and is reputed to be
an authentic recreation of chili as served to drovers and hands in the
days of the trail drives, where chili is alleged to have originated.

Servings: 6
Ingredients:

3 lbs boned beef chuck, cut into 1 1/2” cubes and trimmed of fat
1 Tbsp bacon drippings
6 dried ancho peppers
2 cups cold water
1 Tbsp oregano
3 cups water
1 Tbsp cumin seeds, crushed
2 tsp salt
2 tsp cayenne
2 cloves garlic, peeled and crushed
2 Tbsp masa harina (Mexican hominy flour)

Put the meat through the coarse blade of a meat grinder. Brown in small
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems
and seeds. Tear the peppers into 2” pieces. Place the pieces in a
small sauce pan with the first measure of (cold) water. Cover. Simmer
20 minutes.

Drain, reserving the cooking water. Peel the skin from the peppers.
Place in the work bowl of a food processor. Add the reserved water.
Puree with short pulses. Mix the pepper puree into the beef. Add the
second measure of water. Bring to a boil over high heat. Reduce heat
to a slow simmer. Cover. Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina. Cover.
Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the
lowest possible. Cook 30 minutes longer, stirring occasionally so that
the mixture doesn’t stick. If too thick, thin with small amounts of
boiling water. Serve.

Here is a recipe that my wife received from a co-worker. It was an award
winner, but I couldn’t tell what magazine it came out of. The creator is
listed following the recipe. We fixed it last night, and we give it two
forks up!

Chili Cornbread Pie

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
1 15 1/2-oz. can chili beans
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
1 11 1/2-oz. pkg. (8) refrigerated cornbread twists
1 8-oz. carton dairy sour cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume
chopped green pepper to garnish

In a large skillet, cook ground beef, onion, and the 1/2 cup green pepper
till meat is no longer pink; drain off fat. Stir in UNDRAINED beans, tomato
sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to
boiling, reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate. Unwrap
and separate cornbread twists, but do not uncoil. Arrange biscuits in pie
plate, pressing into bottom and up the sides of the plate, extending biscuits
about 1/2-inch above pie plate. Spoon ground beef mixture into crust. Combine
sour cream and flour; spread atop beef mixture. Sprinkle with cheese and corn
chips. Place on a baking sheet. Bake, uncovered, in a 375-degree oven for
30 minutes. Let stand 10 minutes before serving. Garnish with green pepper
if desired. Makes 8 main-dish servings.

Recipe by Mary Beth Welter, St. Paul, MN

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chili/Chiles.txt

To Roast and Peel Chiles

Put chiles on a baking sheet. Place under a preheated broiler about four
inches from heat. Turn the chiles until they are completely blistered and
charred. Enclose the chiles in a paper bag and let them steam until they
are cool enough to handle. Under running water, start at the blossom end
and peel the peppers, discarding stems, ribs and seeds. Now they are ready
to use. If a broiler is not available, use a fork and hold each chile over
the flame of a gas stove top burner.

To Freeze Chiles

You need not blanch chile peppers before freezing them. Simply seed them
(skin by roasting and peeling if desired), chop them up and freeze in small
portions for later use.

To Dry Chiles

Cut entire whole plant at its base or harvest individual peppers and string
them from the stem ends on strong thread. Hang up to dry in a coll, dry,
airy place.

Spicy Mexican Fondue

1 15 1/2 ounce can refried beans
1/2 pound (2 cups) grated Cheddar cheese
2 tablespoons butter
2 tablespoons minced scallion
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 seeded and chopped Anaheim or poblano pepper
3/4 cup beer at room temperature

Combine all the ingredients except the beer in a heavy saucepan. Heat,
stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer
gradually, stirring, Transfer to a fondue pot.

Accompany with tortilla chips or fresh vegetables for dipping.

Hot Pepper Jelly

5 medium sized jalapeno peppers
2 small green bell peppers and 1 small red bell pepper
6 cups usgar
2 cups cider vinegar
1 6 ounce bottle or 2 3 ounce pouches liquid pectin
several drops of red or green food coloring (optional)
6 half pint canning jars or jelly jars

Wear rubber gloves ans split open the hot peppers; remove and discard seeds
and coarsley chop peppers. Repeat with bell peppers. Place all the peppers
in a blender or food processor and puree until liquified.

In a large pot combine the pureed pepper with the sugar and vinegar over high
heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and
return to a rolling boil. Boil for exactly one minute.

Remove from heat, add coloring if desired, skim and immediately pour into
half-pint jars; complete the seals by boiling water bath processing for 10
minutes or sealing with paraffin wax.

Chile-Cheese Pan Souffle

1/2 cup butter
5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped roasted and peeled poblano peppers
1 cup cottage cheese
8 ounces Jack cheese

Preheat oven to 350F.
Melt the butter in an 8 inch square pan. In a bowl lightly beat the eggs.
Add the flour, baking powder and salt and blend until well mixed. Add the
melted butter, the chiles, cottage cheese and Jack cheese. Mix until just
blended. Pour into the pan in which the butter was melted. Bake for 35
minutes or until puffed and golden brown. Serve immediately.

Chile Corn Soup

4 cups fresh corn
1 cup chicken broth
2 tablespoons butter
2 cups milk
salt and pepper
2 tablespoons roasted, peeled mild green chiles, diced (Poblano or Anaheim)
tortilla chips
1 cup Monterey Jack cheese, grated
fresh cilantro for garnish

Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn
and chicken in a food processor and blend just long enough to break up the
kernels.

Strain the corn and broth mixture into a saucepan, pressing with the back of
a wooden spoon to extract as much liquid as possible. Discard the corn
kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add
milk, and salt and pepper to taste. Add the chiles and heat for another
minute to blend flavours.

To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls.
Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup
over, garnish with cilantro.

Tex-Mex Casserole

4 ears fresh corn
butter
3 medium onions, sliced thin
6 or 7 medium zuchhinis, sliced thin
1 large seeded, chopped, drained tomato
8 ounce can of tomatillos, drained and diced, or 1 cup fresh
2 Anaheim chiles, seeded and chopped
1 small jalapeno chile, seeded and chopped
1 1/2 teaspoons fresh oregano, or 3/4 teaspoon dried
salt pepper and butter
1 cup grated jack cheese

Preheat oven to 350F.

Using a sharp knife, cut the corn from the cobs and set aside. In a
large skillet, heat a tablespoon of butter and saute the onions and
zucchini for 3 to 5 minutes over medium heat. Remove. Add another
tablespoon of butter and saute the tomato and tomatillos for 3 to 5
minutes.

Lightly grease a large casserole. Combine all the vegetables together;
season with oregano, salt and pepper. Sprinkle with the grated cheese
and dot with a little butter.

Bake the casserole, covered with its lid or with foil, for 30 minutes.
Run it briefly under the broiler to brown before serving.

Chile-Olive Dip

2 cans sliced black olives
8 to 10 poblano chiles, roasted, peeled and chopped, about 1 cup
3 scalliosn, cut into 1 inch lengths
1 small tomato, quartered and drained
2 tablespoons salad oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro

Combine all ingredients in a blender and process until barely blended.
Serve as a dip with sliced jicama and/or tortilla chips.

Crab Stuffed Chile Rellenos

8 Anaheim chiles

1/2 pound cooked crab or Surimi mock crabmeat
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
2 egg whites, lightly beaten
2 tablespoons fresh basil, finely chopped
3/4 cup fresh bread crumbs

Preheat ovent to 375F. Prepare chiles by charring under broiler. Place
in plastic bag to cool for ten minutes. Peel the chiles under cold water.
Slice open one side and remove seeds.

Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg
whites and basil and blend. Add bread crumbs and toss mixture together.
Open chiles flat and fill with filling, then fold chiles together. Place
stuffed chiles on greased baking sheet, cover with foil and bake for 20
minutes. Remove from oven and serve with tomato salsa.

Chile-Pear Relish

2 1/2 pounds fresh pears, peeled, cored and sliced
1 cup brown sugar, firmly packed
3/4 cup cider vinegar
5 tablespoons chpped onion
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon cumin
2 tablespoons chpoped pimiento
4 tablespoons chopped green Anaheim chiles
1 serrano chile, seeded and finely chopped

Place all ingredients in a heavy saucepan; stir to blend. Cover and cook
the mixture over low heat for 30 minutes, adding an additional 1/4 cup water
if necessary. Uncover and continue cooking for about 25 minutes or just
until the mixture is thickend, stirring frequently. Serve cold.

Cayenne Pepper Chicken

1 large whole chicken breast, skinned
1 tablespoon each cornstarch and soy sauce
1 egg white, slightly beaten
1 clove garlic, minced
cooking oil
12 dried cayenne peppers, halved and seeded
1/2 cup dry roasted peanuts

1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon dried)
1 tablespoon sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons red wine vinegar
1 teaspoon chili paste with garlic
2 teaspoons hoisin sauce
3 tablespoons chicken stock
1 teaspoon sesame oil

Prepare seasoning sauce by mixing together ingredients. Set aside.

Place chicken in a small bowl with cornstarch, soy sauce, egg white and
garlic. Mix well and refrigerate for 1/2 hour.

Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add peppers
and cook until dark — about 15 seconds. Lower heat, add chicken and
cook through — about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.

Pasta with Fresh Chile Pepper and Tomato Sauce

8 ounces dried or 12 ounces fresh fettuccine or linguini
10 Italian plum tomatoes, quartered
1/3 cup good olive oil
3 cloves garlic, chopped
1 teaspoon oregano or 2 teaspoons fresh
2 small fresh ciles, chopped
salt and pepper
grated Parmesan cheese

Cook the pasta in boiling salted water. Heat the olive oil in a large
skillet, then add the tomatoes, garlic, oregano, chile peppers, salt and
pepper. Saute over medium heat about 5 minutes or until tomatoes are
softened but still hold their shape. In a warm bowl, combine sauce with
hot drained pasta and toss together. Serve immediately. Serve with
Parmesan cheese.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chili/Chili_Winners.txt

Here are a couple of chili recipes taken from _The Whole Chile Pepper
Book_ by Dave DeWitt and Nancy Gerlach.

CASI-STYLE CHILI

[CASI (Chili Appreciation Society International) chili-cookoff
winners tend to use blended chili powder and also Jalapeno chiles,
which are usually removed before serving. The beef is cubed, and masa,
which is flour made from ground dried corn available in Latin markets,
is used to thicken the chili.]

4 Jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons Chili Powder
1 tablespoon ground Paprika
2 pounds beef chuck, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 tablespoons chopped kidney fat, or substitute vegetable oil
1 8-ounce can tomato sauce
1 12-ounce can beer
2 cups beef stock
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon freshly ground black bepper
1/4 cup masa

Brown the meat and onions in oil or fat.

Add the tomato sauce, bee, beef stock, chiles, cumin, garlic, black
pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over
a low head for 2 hours until the meat is tender.

To thicken, make a thin paste of the masa and water. Quickly stir
this into the chili — if done too slowly it will lump.

Add the remaining Chili Powder and Paprika. Simmer for an additional
15 minutes. Remove the Jalapenos and serve.

ICS-STYLE CHILI

[The ICS (International Chili Society) cooks use more New Mexican
chiles. The meat is cube or coarsely ground and different spices
such as tarragon, turmeric, allspice, and even curry powder are added.]

3 tablespoons dried ground red New Mexican chile
1 7-ounce can diced green New Mexican chile
2 teaspoons ground Cayenne, or more for added heat
2 pounds beef sirloin, either coarsely ground or cut in cubes
2 tablespoons vegetable oil
2 medium onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 16-ounce can tomatoes, chopped
1 teaspoon ground oregano

Brown the beef in the oil. Add the onion, celery, and garlic and
saute until soft.

Add the remaining ingredients and enough water to cover and simmer
for about 2 to 3 hours or untilthe meat is tender. Add more water
if necessary.

If you’re not lucky enough to have a store nearby where you can
get the fresh chiles, a good source is Old Southwest Trading
Company, P.O. 7545, Albuquerque, NM, 87194. I have no affiliation
with OSTC, other than being a satisfied customer.

Tamale recipes and other chili type recipes:

http://www.mit.edu:8001/people/wchuang/cooking/Chili.html
[not a granny statement...above]

Index:

http://www.mit.edu:8001/people/wchuang/cooking/Cajun_n_Creole.html

Gumbo:

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Cajun/Gumbo.txt

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Cajun/Dirty_Rice.txt

Dirty Rice
Chef Paul Prudhomme’s Louisiana Kitchen page 224-225
serves 6

Seasoning mix::

2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves

Other ingredients:

1/2 teaspoon dried oregano leaves
2 tablespoons chicken fat or vegetable oil
1/2 pound chicken gizzards ground
1/4 pound ground pork
2 bay leaves
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 teaspoons minced garlic
2 tablespoons unsalted butter
2 cups chicken or pork stock
1/2 pound chicken livers ground
3/4 cup uncooked converted rice

Combine the seasoning mix ingredients in a small bowl and set aside.
In a large skillet, over high heat, cook the chicken fat, gizzards, pork
and bay leaves. Cook until thoroughly browned, about 6 minutes, stirring
occasionally. Stir in seasoning mix. Add onions, celery, bell peppers
and garlic. Stir thoroughly. Add butter and stir until melted. Reduce
heat to medium and cook about 8 minutes.

Add the stock and deglaze. Cook 8 minutes over high heat, stirring once.
Stir in chicken livers and cook about 2 minutes.

Add rice and stir thoroughly. Cover pan and turn heat to very low, cook 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes.

Remove bay leaves and serve.

Granny note: do remove the bay leaves, I never did, until recently and I got one in my mouth, it stuck to the tongue and was far back in the mouth, it was a scary feeling, to know how close it was to choking on it..........I now remove them, I do learn the hard way at times...........granny

Emeril’s Creole Seasoning

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne powder
1 tbsp dried leaf oregano
1 tbsp dried leaf thyme

Combine ingredients thoroughly and store in an airtight jar or
container. Makes about 2/3 cup.

from _Emeril’s New New Orleans Cooking_ by Emeril Lagasse and Jessie
Tirsch.

(Note: Emeril Lagasse is the owner/executive chef of Emeril’s
Restaurant on Julia St. and Tchopitoulas in New Orleans. Prior to
opening up his own place, he was executive chef of Commander’s Palace
Restaurant in New Orleans.)

This is a fairly basic seasoning mix. If you want to make it hotter,
decrease the amount of paprika and increase the amount of cayenne. I
wouldn’t mess with the black pepper amount, however, since that will
change the texture and color of the powder mix.

Red Beans & Rice

1 lb red kidney beans
2 qt. water [substitute homemade or canned chicken broth for richer flavor]
1 large onion, chopped
1/4 c vegetable oil
1 lb. smoked ham, cubed
1 lb smoked sausage, sliced into 1/2-inch coins [you can omit the sausage, but
if you do, add a smoked ham hock when you add the water or broth; remove
before serving]
1 c water
1 T chopped garlic
1 bay leaf
1 T freshly ground black pepper
2 T chopped parsley
1 t whole dried thyme leaves [or substitute 2 T whole fresh thyme leaves]
2 level T salt [reduce this considerably if you aren’t a salt fanatic; folks
in New Orleans eat their beans kinda salty to compensate for the lack of
salt in the rice. It all kinda works out right in the end, unless you have
been one of those folks who have cut down on your salt consumption, in
which case this might be a tad salty tasting to you. Adjust seasonings
to taste at end of cooking time, if preferred.]

Try to choose red beans that are not super dark red. These are generally
tougher than the more pink-red colored beans and will take quite a while
longer to cook. Pick over the beans and wash them well. Add the beans to
the 2 quarts water [or preferably broth] and bring just to a boil. Turn
off heat and let sit covered for 1/2 hour. Now add onions and bring to a
boil. Lower heat and let beans boil slowly for 1 hour, or until beans are
soft [depending on the age of your beans, this time will vary considerably].
Once beans are soft, stir well mashing some against the side of the pot.

Heat oil in frying pan. Add the ham and sausage, sauteeing in oil for 5
minutes. Add the chopped garlic and toss briefly. Now add the meat &
garlic mixture to the pot of beans. Deglaze the frying pan with a cup of
water and add this to the beans. Add remaining ingredients. Simme for
30 minutes. In the meantime, cook up some rice [preferably Uncle Ben’s
converted rice, as this is authentically what New Orleaneans usually
eat]. At end of cooking time, beans should be nice and creamy. Serve
over rice. Yield: 6 servings.

Note: This is the recipe they use at a wonderful restaurant in New Orleans
called Dooky Chase, a New Orleans Creole/Soul food place that most people
believe has the best red beans & rice in the city. My mother made hers
nearly the same way, except she threw in chunks of sausage straight into
the bean mixture at the end and never added thyme. Also, she sauteed onion
and also put chopped celery in the beans. Other than than, hers were
identical. Some folks use pickled pork in addition to a smoked ham hock,
rather than ham chunks and sausage. In any case, you use lots of onion and
lots of seasoning meat. Garlic is a must, in my opinion, also. Thyme is
a French touch, but not usually added by those living outside the city.
Red Beans and Rice is always served on Monday — wash day. You could get
your red beans going, then go out to hang your laundry. They didn’t take
much attention, so you could get both the laundry done and a meal cooked
without much hassle. In New Orleans, they still offer 50-cent plates of
red beans at lunch on Mondays; but a chunk of sausage will cost you
extra! :-)

Enjoy,

Carol

**************************************************************

Ahhhhhh, finally, a chance to post something I feel reasonbly
confident about, Louisiana cooking. First, you need to know
that the different regions of LA are like completely different
countries. The southwest and south-central parts of LA ( where
I’m from ) are influenced by Cajun cooking whereas southeast
LA ( New Orleans ) is influenced by Creole cooking. Both the
Cajuns and the Creoles were descendants of the Acadians and
Europeans, but the Creoles were the more “European” aristocratic
types while the cajuns were the “work-hard/play-hard” people
who lived in the bayous. As such, Cajun and Creole cuisine are
quite similar, but Creole dishes tend to be more formal and
delicate while Cajun dishes are much more “quick and dirty” and
oriented toward the preparation of both seafood and wild game.
You probably want a more New Orleans style of Red Beans and
Rice, but I’ll give you the SW Louisiana version that can be
found in the “Pirate’s Pantry” ( ISBN 0-88289-865-5 ). This
is compilation of local family recipies put together by the
Junior League of Lake Charles, La. Every true cajun in SW LA
has one in his/her home. This probably won’t differ much from
the other RB/Rice recipes already posted, except in the season
to taste part. I’ve also included my own RB/Rice in 40 min for
three recipe. An excellent seasoning for all Cajun foods is
Tony Chacherie’s ( not sure of spelling ) if you can get it. I
like to season my meats and sausages well with this while frying
or baking them.

Red Beans and Rice ( from Pirate’s Pantry )

1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste ( use Tony’s if possible )
pinch of sugar
1 bay leaf ( optional )
2 pounds Owen’s spicy sausage links
1/4 cup parsley, chopped
Cooked rice

Soak beans overnight, rinse. Cover with water and cook with
ham bone ( fat trimmed off ), onion, bell pepper, celery, salt,
pepper, sugar, and bay leaf. While beans are cooking, boil
sausage in skillet. Drain, fry until crisp, and set aside.
Cook beans until fork tender ( 1 - 2 Hrs ); then add fried
sausage. JUST before serving, remove bay leaf and add parsely.
Serves 8 ( small servings ) and freezes well.

Serve with corn bread and mustard greens to complete the mood.

Red Beans and Rice ( Shane’s 40 min variety )

2 cans Red Beans ( black-eyed peas also work )
1/2 pound smoked sausage ( the smokier the better )
1 medium to large onion, chopped
1/2 bell pepper, chopped ( too much will make it bitter )
2 green onions ( if you have them )
1 rib of celery, chopped ( if you have it )
1 tsp minced garlic ( I usually get it in the little jar )
salt, pepper, red pepper, tabasco (or just Tony’s if you have it)
thyme and parsley ( if you have them )
a little beer ( if you’re drinking one or have one handy )
a little vegetable oil
uncooked rice

Rinse out the Red beans in their cans and fill the cans with
water, set aside. Chop up all that needs to be chopped up
( including sausage ) and get out your trusty deep black iron
skillet or pot. Put enough oil to wet the bottom of the pot
and start frying the sausage. After about a 1 min or so,
season the sausage really well with the salt and pepper (
esp pepper ). When the sausage is about 1/2 done, stir in the
onions, bell pepper, and celery. Stir fry it all until the
sausage is done and the vegetables are limp. ( push the
sausage to the side of the skillet if it cooks too fast and
focus on the vegetables ). Pour in the beans and water, and
add about another can of water ( cover all the contents and
leave burner at frying setting ). Add the garlic, a few
shakes of tabasco, a little ( about 2 tablespoons ) beer, a
pinch of thyme, and about 1/4 cup parsley. While the
mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When
the rice is done, the beans should be about done. Cook the
beans down to the desired consistancy, and squash a few beans
on the bottom for a more paste like texture. Serve beans
over rice with a little more pepper sprinkled on top.
Serves 3.

Jiffy brand corn bread is also an excellent compliment.

Thanks I will try it, as soon as I make fresh bread.

In a pinch, I learned that butter flavor Crisco was better than nothing on bread........

So one never knows what they will like next.

http://www.recipesecrets.net/forums/recipe-exchange/501-here-some-really-strange-recipes-i-came-across.html

Very Strange Recipes
(If you invite friends over and serve these recipes, make sure you have other friends!)
OPOSSUM AND SWEET POTATOES

Hey, Jimmy Carter ate opossum when he was little, and he became President and won the Nobel Peace Prize! This and the next recipe are from “American Food” by Evan Jones.

1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.

SQUIRRELS IN A CLAY POT

If your local A&P has run out of squirrel this week, just come to my porch and bring your shotgun. There is enough for all!

1 t. ground savory
1 t. dried marjoram
1 t. dried thyme
1 T. coarse salt
Freshly ground pepper
2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
2 large onions, chopped
3 oz. country ham with some fat, cut into strips
1 T. sweet butter
1/3 C. red wine

Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.

SQUIRREL SUPREME

My squirrel is empty without you, babe...

2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion

Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.

MOOSE RUMP ROAST

This is starting to get ridiculous. I wonder how large a moose rump really is?

6 lb Moose rump roast
4 T Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t.Garlic powder
1/2 c Red wine
1 c Water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.

BANANA WORM BREAD

From the Entomology Department at Iowa State University. Someone’s tax dollars went toward the creation of this recipe.

1/2 C shortening
3/4 C sugar
2 bananas, mashed
2 C flour
1 t soda
1 t salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms

Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.

IGUANA STEW

“I wish I was in, Tijuana, eating barbecued iguana”

1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt — To Taste

Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn’t write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.

FRENCH FRIED SKUNK

I really, really, really hope this is a joke. It is, isn’t it?

2 Skunks, skinned and cleaned
1 T Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks, beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
2 tb Baking powder

Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn’t write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.

INDIAN [sic] BAKED RACCOON

These next two recipes were found on the First Nations Recipe Index, where you can find many yummy recipes from the Native American traditions. I don’t think this is one of them.

Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3” of hot water. Add 1 carrot, apple, and onion. Bake until tender.

CATTAILS ON THE COB

Owners of Manx cats are exempt from making this recipe!

Young cattail spikes
Water
Butter
This is simple.Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.
__________________
From the Kitchen of
Chef Kevin Watkins

[Have never added the bacon, good sausage is enough...]

http://www.recipesecrets.net/forums/recipe-exchange/24911-sawmill-gravy.html

Sawmill Gravy
Ingredients:
1 lb ground sausage
4 slices thick-cut bacon
1/2 onion, diced
2 garlic cloves, minced
3 tablespoon all-purpose flour
1 teaspoon salt
2 teaspoon ground black pepper
2 cup half-and-half
2 tablespoon butter
12 freshly baked biscuits (use your favorite recipe or you can use store-bought re

Directions:
In a large skillet, combine sausage, bacon, onion, and garlic. Cook over medium heat, until sausage is browned and crumbles. Stir in flour, salt, and pepper; cook 1 minute, stirring constantly. Gradually stir in half-and-half. Cook over medium heat, stirring constantly until mixture is thickened. Stir in butter.

Prep Time: 10 minutes
Cook Time: varies (depending on your stove heat)
Yield: 12 Servings
Reply With Quote

http://www.recipesecrets.net/forums/recipe-exchange/24909-bubbas-beer-biscuits.html

Bubba’s Beer Biscuits
Ingredients:
4 cup Bisquick
1/4 to 1/2 cup sugar
1 12-ounce can of beer
2 tablespoon butter, melted

Directions:
Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.

Yield: 12 to 16 biscuits
Preparation time: 5 minutes
Cooking time: 15 to 20 minutes

http://www.cbs8.com/printable/?id=124193

The Dish With Anita: Fresh Strawberry Pie

Last Updated:
04-11-08 at 9:04AM

I was at the market over the weekend and found some of the most delicious red and juicy strawberries I have had in a long time. They reminded me of the strawberries my mother grew in our backyard when I was growing up.

Although my mother never made strawberry pie, this recipe reminds me of the time I spent helping her pick the strawberries from the plants she so lovingly tended. I know she would have loved this recipe, and I hope you have the chance enjoy it with someone you love and make a lasting memory.

Ingredients:

1 9-inch deep dish pie crust, baked
1/2 cup granulated sugar
3 tablespoons cornstarch
3/4 cup water
Dash of salt
1/2 teaspoon vanilla extract
3 tablespoons strawberry gelatin
Red food coloring (optional)
4 to 6 cups fresh strawberries, sliced in halves or quarters (depending on size)

Instructions:

Bake piecrust, let cool completely. Set aside.
Mash 1 cup of the strawberries and set aside. In a medium saucepan combine sugar, cornstarch, water and salt and bring to a boil. Boil on medium heat for 1 minute. Remove from heat and mix in gelatin, vanilla, the cup of mashed strawberries and a few drops of red food coloring (optional). Let strawberry mixture cool to room temperature.

Spoon about one-third of a cup of the strawberry mixture into the bottom of the piecrust. Arrange sliced strawberries on top of glaze and spoon glaze over top of berries. Repeat these steps until all berries and glaze are gone. Chill in refrigerator for four hours or until set. Serve with whipped cream, if desired.

Makes 6-8 servings.

Food Tips:

*To save time, gently fold sliced strawberries into cooled glaze and then pour into baked pie shell. Chill for 4 hour before serving.

Sitting still and wishing
Makes no person great:

The good Lord sends the fishing,
But you must dig the bait!

(from The Art of Homemaking by Daryl Hoole)

[Guilty? I am!!!]

http://www.livingonadime.com/articles/dirtydishes.htm

Dirty Dishes Cause Debt!

By Jill Cooper

Get Out of Debt - Clean those dishes!The other day I was asked one of the most common questions that people ask me. “Where do I start if I want to get out of debt?” After telling me of her huge credit card debt and how they eat out almost every night, the lady took a deep breath and said, “How do I save on laundry detergent and cleaning supplies?” Sometimes we can’t see the forest for the trees.

Even though saving money on cleaning supplies does help and should be part of your plan, that usually isn’t where the biggest problem with the debt lies. This woman never once thought to ask me how to stop eating out so much. Most people don’t want to face the real causes of their debt because their biggest problems are the things they like the most. Going out to eat is one of the top five causes of debt.
Get those dirty dishes out of the sink!!
We go out to eat because we can’t face a dirty kitchen. Keeping your kitchen empty of dirty dishes is the key to saving money. This is probably the #1 way to start getting out of debt. Most people are so overwhelmed with piled counter tops and dirty dishes that they would rather go out to eat than face a dirty kitchen.

Do the dishes after every meal and keep hot soapy water in the sink while you are baking or cooking. Clean as you go. If your sink is empty and the dishes are washed, your kitchen always looks good. This helps you save money because you have the time and space to cook.
To get in and out of the kitchen quickly, try these easy steps:

1. Put all dirty dishes in the dishwasher. Fill the sink with hot soapy water and put the hand washables in it to soak.

2. Wipe off counter tops and tables with hot soapy water. (This way, if you have unexpected company, at least your table and counters will be clean.)

3. Sweep the floor and shake throw rugs if needed.

4. Wash the dishes that have been soaking.

5. Wipe down the faucets and dry with a towel. (Be sure to wipe any sticky appliances, too.)

6. Put out a clean dish rag and towel.

7. Take out the trash.

These simple steps can help you start climbing your way out of debt. You will be amazed how much better you will feel just having the kitchen clean.

Jill Cooper raised two teenagers alone on $500 a month income after becoming disabled with Chronic Fatigue Syndrome.

http://www.livingonadime.com/books/prettydesc.htm

Here are some sample recipes from Pretty for Pennies. Enjoy!!

Buy Pretty for Pennies e-book!

Beauty and bath products

Hot Oil Treatment

2 Tbsp. olive oil*
2 Tbsp. vegetable oil

Heat ingredients just until warm. Spread on wet hair, especially the ends. (Place only on the ends if you have oily hair.) Wrap a warm, wet towel around hair for 30 minutes to one hour. Shampoo and rinse. Alternatively, put this on before a shower and then put on a shower cap. Let the hot water from the shower run on your head to warm the oil. You may also use a blow dryer instead of the shower. Be careful not to make it too hot.
*Other oils you could use are: sunflower oil, wheat germ oil, sesame oil, almond oil, avocado oil

After Shave

½ cup rubbing alcohol
½ cup water
1 tsp. cologne*

Mix rubbing alcohol and water. Add favorite cologne.
*Or add one or two little cotton cologne samples (like Avon samples).

Leg Wax

(This is the same as the stuff you can buy in the store.)
1 cup sugar
2 Tbsp. lemon juice
2 Tbsp. water

Mix ingredients in a saucepan and boil for 8-15 minutes, or until mixture reaches 250° (soft ball stage). Then pour it into a container and let it cool down. Keep refrigerated. Heat in the microwave just until warm. Be careful not to make it too hot so that you don’t burn yourself. Test on your hand first. Lightly powder the area you wish to wax. Pull skin taut and spread wax on using a tongue depressor or popsicle stick. Place a 3x5 piece of cotton cloth* over the area to remove hair. Pull off quickly against the grain of the hair. Cloths may be re-used simply by washing in hot water. I have not personally tried this recipe but friends say it works great. I have never had to courage to try and wax my legs. If you’re not familiar with how to wax I would go to a beauty school and have them show you how to do it first.

*Old t-shirts or flour sack dish towels torn into strips work well.

Lady enjoying a luxurious bath

Bath Bombs

1 cup baking soda
½ cup citric acid
½ cup cornstarch
2 Tbsp. plus 1 tsp. oil (almond, sunflower, coconut, mineral, canola
or baby oil may be used)
2 tsp. water
1-2 tsp. essential or fragrance oil
¼ tsp. borax
food coloring

Mix baking soda, citric acid and cornstarch. Mix the wet ingredients and the borax and slowly add to the dry ingredients, mixing constantly. Mix slowly or it will bubble too much. Pack into mold; let set for a few minutes and then remove from molds. Let dry another 24 hours. In humid climates you may need to dry longer. Use 1-3 per bath. Store in an airtight container. Wrap in cellophane bags for a nice gift.
* The mixture is very crumbly and dry. Mix as well as you can and then pack tightly into molds. If the bath bombs won’t hold their shapes, add one teaspoon oil.
If you want to make Bath Seeds instead don’t pack into molds. Just place in a pretty jar and label. Use 2-4 tablespoons per bath.

Index
After Bath Splash
After Shave
Antiseptic Hand Cleaner
Bath Bubbles
Bath Powder
Bath Bombs
Bath/Body Oil
Bath Salts
Bath Gel
Bath Sachet
Blemish, Removal
Body/Bath Oil
Bubble Bath
Foot Massage Oil
Foot Bath, Herbal
Gift Ideas
Hair Tips
Hand Soap, Liquid
Heat Pads
Hot Oil Treatment Leg Wax
Lip Gloss
Lip Gloss, Sparkling
Lip Balm
Lip Balm, Chocolate
Lip Balm, Honey
Lotion, Almond
Lotion, Perfumed
Lotion Bar
Massage Oil
Massage Cream
Milk Bath
Miscellaneous Tips
Nail Care
Oatmeal Scrub
Paraffin Bath
Solid Perfume
Salve
Steaming Facial
Toothpaste

[I have most of the above in my soap files...granny]

http://www.livingonadime.com/articles/beautiful-hands-and-nails.html

Tips for Beautiful Nails and Hands
by Jill Cooper

To soften hands or feet, rub liberally with petroleum jelly, put on a pair of gloves or socks and wear overnight.

[Granny note: Petroleum Jelly is just white motor oil leftovers, it is better to use lanolin, olive oil, any nut oil, or corn oil.

You are asking it to soak in, therefore, you are asking it to go into your blood stream..........

Learn to read the label and you will not buy the fancy lotions, plain olive or Walnut, maybe sweet almond is the best, just rub it in after your shower, you will be surprised at the results.

When you see a Lady with many years behind here and wonderful young skin, if you ask, you may find she has used olive oil on her face, all her life.

granny]

Use a nail buffer to shine nails between manicures.

Cut a slit into the center of a sponge. Place the sponge into a small container and fill with nail polish remover. Dip fingernail in slit and slide around to remove polish.
[works, I once bought one, in a small squat jar...granny]

Use an old toothbrush as a nail brush.

Go to the local beauty school to have manicures, pedicures and facials. You can feel pampered without spending a fortune. Five bucks is a great deal for a facial!

Beautiful Hands and Nails - Inexpensive Tips

Wash dry hands with a small amount of cornmeal or sugar mixed with water. It will remove the dry skin. Thanks to Cyndi in California

When finished eating a grapefruit or lemon, place your elbows in the halves for 10-30 minutes to soften them. Thanks to Erin in Washington.

Purchase nail care kits after Christmas at half price. You can get several polishes and tools for $2-$4.

An easy way to remove cuticles is to rub them with oil. Then gently push back the cuticles.

Save the cotton from aspirin bottles. Use for your face or for manicures.

Thin thickened nail polish using nail polish thinner (not remover!). It’s found by the nail polish remover.

Soak nails in lemon juice to remove stains.

http://www.livingonadime.com/articles/homemade-gifts.html

Homemade Gifts and Other Such Things
by Jill Cooper

If you have gone to the trouble to make someone homemade gifts, go the extra mile and make the presentation and packaging special too. It can make the difference between an “oh, thank you” gift and a “how cute is this, I love it, it’s adorable!” gift.

* If you are giving cocoa mix in a mug tie peppermint sticks or candy canes onto the mug to use for stirring. Even one or two spoons dipped in white chocolate can make the difference between a “ho-hum” gift and a “wow!” gift.

* Copy the packaging and presentation ideas you see in magazines or on TV. There is a reason they can sell $.50 worth of cocoa for $25.

* Instead of just giving someone a plate of brownies, cut them into Christmas shapes with your cookie cutters. Things like stars, trees or bells work well. Go a step further and covering them with frosting or sprinkles.

* Take everyone’s favorite rice crispy treats and cut them into shapes with your cookie cutters. There is even Christmas cereal available now. Try using that instead of regular rice crispies or add red or green food coloring to spruce up the rice crispies. Make a separate batch of red and green rice crispies before making the rice crispy treats.

* Instead of giving someone a plate of cookies, buy cellophane bags to put them in and tie with extra pretty ribbons. You can get clear cellophane bags at party stores or flower shops.

* When giving cookies, put a different twist on them by pressing a lollipop or popsicle stick into them before you bake them. If you use a popsicle stick, personalize it by writing the person’s name or a special message on the stick. Once again, do something cute for a package. Slip them into a cellophane bag or cover with colored cellophane paper and tie with a bow. You can get lollipop or popsicle sticks at any discount store in the crafts or cake decorating section.

* Tie little jingle bells to the ends of the ribbon you use on your package or just for fun, put your gift in a box before you wrap it and throw in a couple of hands full of wrapped peppermints or Christmas candy.

Here are some recipes for homemade decorations, which also make great gifts:

Scented Cinnamon Ornaments - Homemade Christmas Ornaments

Scented Cinnamon Ornaments

1 cup cinnamon
1 Tbsp. cloves
1 Tbsp. nutmeg
3/4 cup applesauce
2 Tbsp. white glue
ribbon

In a bowl, mix the spices. Add applesauce and glue, stirring until well blended. Work mixture until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions and roll each portion on floured surface to 1/4 inch thickness. Cut dough with cookie cutters of desired shapes. Using a straw or toothpick, make a small hole in the top of each ornament. Place on wire racks and allow to dry at room temperature for several days. (For more uniform drying, turn ornaments over once each day.) Thread ribbon through holes to form garland. You can also glue to a wooden hoop, forming a wreath and decorate with ribbon as desired. Makes approximately 32 two-inch ornaments. DO NOT EAT!

Clay Christmas Ornaments

4 cups flour
1 cup salt
1 tsp. powdered alum
1 1/2 cups water

Mix ingredients well in a large bowl. If the dough is too dry, work in another tablespoon of water with your hands. Dough can be rolled or molded and can be colored with a few drops of food coloring.

To roll: Roll dough 1/8 inch thick on lightly floured board. Cut with cookie cutters dipped in flour. Insert wire or make hole in top about 1/4 inch down for hanging.

To mold: Shape dough no more than 1/2 inch thick.

Bake ornaments on ungreased cookie sheet for 30 minutes in 250° oven. Turn and bake another 1 1/2 hours until hard and dry. Remove and cool. When done, paint and seal with spray varnish. You can lightly sand before painting to make the paint adhere better.

*Alum can be found in the spice section of your store.

SALMONELLOSIS, MUNICIPAL WATER SUPPLY - USA (04): (COLORADO),
CO-PATHOGENS
**************************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Wed 9 Apr 2008
Source: KKTV [edited]
http://www.kktv.com/news/headlines/17442939.html

On Tuesday [8 Apr 2008], the Colorado Department of Public Health and
Environment received results of water sampling in Alamosa performed
by the Centers for Disease Control and Prevention (CDC). The results
showed the presence of _Giardia_ and _Cryptosporidium_, 2 protozoa
that also can cause diarrheal illness. These samples were drawn by
CDC before the water system was flushed and disinfected.

More sampling is needed to confirm that the parasites have been
eliminated. New water samples were taken Wednesday [9 Apr 2008] by
the state’s Water Quality Control Division. Once testing shows the
water is suitable for drinking, the state’s boil order will be
lifted. But lab results are not expected on the latest samples until
some time this weekend [12-13 Apr 2008] at the earliest.

As of Tuesday afternoon [8 Apr 2008], there were 389 total cases of
salmonella, with 107 of these culture-confirmed and 16 hospitalized.

—
Communicated by:
ProMED Rapporteur Brent Barrett
promed@promedmail.org

[As previously stated in the earlier parts of the thread of this
outbreak, it would be expected that more than a single pathogen ought
to be found if the municipal water supply was contaminated with
sewage. Since the last posting, the total number of suspected cases
has increased from 315 to 389. - Mod.LL]

French Sandwich Bread

Small Loaf:
1/2 c Water
1/4 c Butter; unsalted
2 c All-purpose flour; unbleached
1 ts Sugar
3/4 ts Salt
1 ts Active dry yeast
Large Loaf:

1 1/4 c Water
1/2 c Butter; unsalted
4 c All-purpose flour; unbleached
2 ts Sugar
1 1/4 ts Salt
1 1/2 ts Active dry yeast

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf.

Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com

French Sourdough Bread

1 pk Yeast; (or 1 1/2 tsp)
3 c Bread flour
1 ts Salt
1 ts Sugar
1 tb Cornmeal
1 tb Gluten
1/4 ts Baking soda
1/2 c Sourdough starter
2 ts Olive oil or butter
1 c Warm water

Put all ingreds. in order listed into pan, select “French” bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel.

Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com

Foolproof Basic French Bread

2 c Bread flour
3/4 c Water
1 ts Salt
2 ts Yeast

Place all ingredients in machine and push START!

Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com