Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Yes, I like the Taste of Home recipes, and in the past have suscribed to several of the magazines.
Like you, a recipe always needs a change, if I am preparing it, usually more spice.
Our taste buds do change, I also was not a spinach fan, and now like it right out of the can, with ranch dressing.
You haven’t lived until you eat it on the campfire, that is what got me to eating it, Myrt, simply opened the can and set it on the grill, after removing the label...........
I eat white bread if it is homemade and way too much sweets.
Living alone, I have no push to fix something different and pay the price for a poor diet.
Thanks for the tip on the candy from Mexico, some may have kids who have been eating it.
So many dangers today, to us and to the kids.
When you post your garden thread, please post the link here also, there is no use pinging it to me, as right now, I am about 8 days behind on checking my pings.
For some reason the two of you kept creeping into my mind today and then I realized how far behind I am, in every thing.
FOR IMMEDIATE RELEASE
April 18, 2008
Release #08-250
Firm’s Recall Hotline: (800) 925-6278
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Wal-Mart Recalls Charm Key Chains Due to Risk of Lead Exposure
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in
cooperation with the firm named below, today announced a voluntary
recall of the following consumer product. Consumers should stop using
recalled products immediately unless otherwise instructed.
Name of Product: “Hip Charm” Key Chains
Units: About 12,000
Distributor: Wal-Mart Stores Inc., of Bentonville, Ark.
Importer: FGX International Inc., of Smithfield, R.I.
Hazard: The charms on the key chain can contain high levels of lead,
which is toxic if ingested and can cause adverse health effects.
Incidents/Injuries: The Illinois Attorney General informed Wal-Mart and
CPSC on April 16, 2008, that the key chain was found in the home of a
9-month-old child who was discovered to have high blood-levels of lead.
The child was observed mouthing this key chain.
Description: The recalled key chain has several charms including a
button, clover, leaf, heart and a sand dollar. The charms hang from a
silver-colored chain. The words “Hip charm” and UPC (#31568 11017) are
printed on the product’s packaging.
Sold at: Wal-Mart stores nationwide from April 2005 through April 2008
for about $6.
Manufactured in: China
Remedy: Consumers should not allow children to handle the key chain and
return it to any Wal-Mart store for a full refund.
Consumer Contact: For further information, contact Wal-Mart at (800)
925-6278 between 7 a.m. and 9 p.m. CT Monday through Friday, or visit
the firm’s Web site at www.walmartstores.com
To see this release on CPSC’s web site, including pictures of the
recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08250.html
http://www.bigmedicine.ca/americas.htm#New_Mexico:_DoH_investigating_TB_cas
New Mexico: DoH investigating TB case in New Mexico healthcare worker [Apr 17 Santa Fe]—The New Mexico Department of Health is screening approximately 250 individuals in Albuquerque and Clovis to rule out the spread of tuberculosis (TB) from a health-care worker who was recently diagnosed with the disease. The Department of Health and other agencies have already tested 73 individuals who have been in close contact with the worker. There is no evidence of disease transmission to date.
As the investigation progresses, the Department may identify additional people who should be screened. The Department is providing treatment for the health-care worker. Federal and state patient privacy laws prohibit the Department from releasing the patient’s name or identifying information.
“We know who was potentially exposed to TB in this case, and we will be in touch with you if we think you need to be tested,” said Dr. Marcos Burgos, the department’s medical director of the tuberculosis program. “We are contacting individuals who may have been exposed so we can treat them if they are infected.”
Tuberculosis is a disease caused by germs that can be spread from one person to another through the air when a person with TB coughs, sneezes, speaks or sings. TB disease is most likely to be spread from a diseased person to others when they spend frequent time together, such as family members, friends and co-workers. Transmission of TB disease to another person depends on three factors: close contact in confined spaces, duration of contact and frequency of contact.
TB germs can live in the body without making someone sick. This is called latent TB infection. People with latent TB infection cannot spread TB to others and can be treated to prevent development of TB disease. If someone has TB disease, germs are actively growing and can make people sick.
Symptoms of TB include a strong cough that lasts several weeks, coughing up bloody sputum, chest pain, weakness or fatigue, weight loss, appetite loss, chills, fever and night sweats.
The Department will use skin and blood tests to screen for TB infection and disease. In some cases, the Department will use chest x-rays to further evaluate individuals exposed. Tuberculosis is preventable and curable. TB disease can be treated by taking medication for six to 12 months.
There were 51 cases of tuberculosis in New Mexico in 2007 and 48 in 2006. There have been 15 cases diagnosed so far this year.
http://www.bigmedicine.ca/americas.htm#New_Mexico:_DoH_investigating_TB_cas
New Jersey: State investigating artificial turf and human health concerns [Apr 16 Trenton]—Health and Senior Services Commissioner Heather Howard has urged the federal Consumer Product Safety Commission (CPSC) to investigate the artificial turf used on athletic fields, play areas and in homes, after New Jersey testing found high lead levels in selected samples of turf fibers.
The New Jersey Department of Health and Senior Services tested 12 artificial turf fields at municipal parks and colleges, and found that two had lead levels eight to ten times above the state’s residential soil standard for cleanup of contaminated properties. DHSS also tested samples of turf marketed for residential use. Two samples had similarly high lead levels.
It is not known whether lead from turf can be absorbed by the body as easily as lead from other sources such as lead paint or contaminated soil. Specialized tests are pending on the high-lead turf samples that can provide more information. Results are expected by early May.
The most conservative approach would be to limit access to the fields that have been identified with lead. Based on the limited information we have at this time, the Department’s assessment is that there is a very low risk for exposure. The risk of exposure can be reduced by proper maintenance of the field, including wetting down the field. Users of the field should wash properly and ensure that their clothing is washed after play.
The tested turf was composed of either nylon, polyethylene, or a mixture of the two. High lead levels were seen only in artificial turf containing nylon fibers.
“This is a potential consumer safety issue with national implications, since these turf products are widely distributed. While we are doing additional testing on the samples, we recommend that field managers exercise caution to protect against potential exposures for those who use the fields where high lead levels were found,’’ Commissioner Howard said.
Deputy Commissioner and State Epidemiologist, Dr. Eddy Bresnitz, requested further investigation of the turf issue in an April 11, 2008 letter to Patricia Semple, executive director of the CPSC. The federal agency is charged with protecting the public from dangerous consumer products.
DHSS discovered lead in artificial turf while assisting the federal Environmental Protection Agency in an investigation of a metals scrap yard in Newark. DHSS collected and tested dust and fibers from an adjacent turf field on which children were playing. The Department found high lead levels in the turf fibers, and recommended the field be closed, which was done.
The Department first contacted the CPSC last December to give the agency the lead testing results and express concern that the findings could have nationwide impact. CSPC said it did not have sufficient information to take any action, prompting DHSS to do further sampling. As a result, the DHSS decided to test additional turf sites and other consumer turf products.
Artificial turf fibers were randomly tested at 12 sites. These 10 sites were found not to have high lead levels:
· Van Fleet Park, Fort Lee, Bergen County
· Memorial Park and Kennedy Park, Borough of Lodi, Bergen County
· Memorial Park, Park Ridge, Bergen County
· Church Square Park and Steven’s Park, Hoboken, Hudson County
· Mercer County College Soccer Field, West Windsor, Mercer County
· The College of New Jersey Soccer Field, Ewing Township, Mercer County
· Smithfield Park and Veteran’s Park, Parsippany, Morris County.
The two sites containing elevated lead levels were Frank Sinatra Park at 5th Street, Hoboken and The College of New Jersey’s Lion’s Stadium Field in Ewing. Three fields in Hoboken were tested and the other two fields were far below the DEP soil cleanup criteria. A second field at the College of New Jersey, a soccer field, was tested and did not have lead detected above lab reporting standards.
Both were notified of the results today. Both Hoboken Mayor David Roberts and the College of New Jersey have been extremely cooperative and will continue to work with the Department on the best course of action.
There are no national guidelines for lead in artificial turf. In the absence of guidance, the DHSS is using the New Jersey Department of Environmental Protection’s residential soil cleanup criteria for lead of 400 mg/Kg.
“We do not know the health impact — if any – that may result in people who used these fields,” said Dr. Bresnitz. “One concern is that, for children who live in homes with lead-based paint or who have had other lead exposures, any lead from turf would just add to the lead levels in their bodies.”
Why is the New Jersey Department of Health and Senior Services studying
artificial turf fields?
The New Jersey Department of Health and Senior Services (NJDHSS) and the federal
Agency for Toxic Substances and Disease Registry/National Center for Environmental Health (ATSDR/NCEH) were investigating a contaminated scrap metal facility in the city of Newark, NJ. One of the contaminants at the facility was lead. The facility is next to an athletic field. At the time of the investigation the NJDHSS and ATSDR/NCEH saw children playing on the athletic field. Because lead is hazardous to young children the NJDHSS collected samples from the athletic field to find out if lead from the scrap metal facility was migrating to the field. The samples were tested in a laboratory, which found that there were high levels of lead in the dust. However, the source of the lead was the artificial turf fibers, not the scrap metal facility. Because of the finding of lead in this field, the NJDHSS began to test other artificial turf fields
to find out if other artificial turf fields might contain high levels of lead.
Did the NJDHSS test other artificial turf fields?
NJDHSS collected artificial turf fiber samples from 12 other fields from around the State. The fiber content of the turf was polyethylene, nylon, or a mix of polyethylene and nylon. The ten fields with polyethylene had very low or undetectable levels of lead in the fibers. The two fields with nylon fibers (as did the field in Newark) had high levels of lead. The lead concentrations were 3,400 and 4,100 milligrams of lead per kilogram of fiber (mg/Kg). These may be compared with the New Jersey Department of Environmental Protection’s standard for residential cleanups, the Residential Direct Contact Soil Cleanup Criteria (RDCSCC) of 400 mg/kg in soil. The RDCSCC value was used in the Newark field because children less than 7 years of age were observed to be playing on the field, and the NJDHSS assumes that children play on the other fields that we sampled, as well.
Were any other artificial turf products tested?
In addition to municipal and college artificial turf fields, the NJDHSS also collected artificial turf samples from consumer products that are used for residential lawns and play surfaces. Two of the products that were nylon or nylon/polyethylene were tested in the laboratory; both of these samples contained lead at concentrations higher than the RDCSCC (4,700 and 3,500 mg/Kg, respectively).
What is the NJDHSS planning to do next?
We do not know if the lead that is in the artificial turf fibers can enter a child’s body as easily as lead in lead-based paint or contaminated soil does. The department is further examining how much lead might be available for absorption into the human body. We expect to have this information by early May 2008. Because of the potential national implications of this finding, the New Jersey Department of Health
and Senior Services has contacted the U.S. Consumer Product Safety Commission to ask for federal intervention.
What does the NJDHSS recommend in the interim?
Agencies that have installed, are installing, or plan to install artificial turf fields should ask vendors to conduct appropriate testing to determine the levels of potential contaminants in components of the turf, including the turf fibers and in-fill materials.
If a field is found to have high lead levels, field managers can consider limiting access to the field, especially for the most vulnerable population of children under 7 years of age.
As a precaution, until further guidance is available, custodians of all turf fields, but especially turf fields with nylon fibers, can implement the following recommendations, in addition to testing their turf field:
o Dust suppression, in the form of watering down the field, can be conducted before and after the field is being utilized,
o Encourage individuals who use the field to perform aggressive hand/body washing after playing on the field;
o Clothes that were worn on the field should be taken off inside out and washed
separately.
Is the NJDHSS also going to study any other aspects of artificial turf fields, including crumb rubber, heat, bacteria, and other concerns that have been raised?
The NJDHSS recognizes the growing public concerns about the safety of artificial turf fields, as well as the need for communities to provide for athletic and other recreational fields. Artificial turf fields are being installed in growing numbers around the country and in New Jersey. Health and safety concerns are being raised about these fields. These concerns are related to physical properties of the fields and potential chemical exposures from in-fill materials (especially crumb rubber from recycled tires) and the turf fibers.
There is a need for a comprehensive and coordinated approach to evaluating the public health risks and benefits of artificial turf fields. Several assessments have been conducted by researchers around the country. Available evidence suggests that there are no acute health risks due to use of artificial turf fields, and risks due to chronic and repeated exposure are unlikely. However, important gaps and uncertainties in our knowledge of the nature and magnitude of potential exposures and health risks remain.
Double chocolate cookies
2 eggs, beaten
1/2 cup milk
1/3 cup cooking oil
2 cups biscuit mix
2 pkg (4-serving size) instant chocolate pudding mix
1 cup chocolate chips
Preheat the oven to 350 F. Mix all the ingredients together. Drop
by spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes.
Yield: about 4 dozen cookies
Recipe Source: Everyday with Rachael Ray
Loaded Baked Potato Salad
7 lbs baking potatoes
Extra-virgin olive oil, for brushing
2 lbs bacon, cut crosswise into 1-inch pieces
2 sticks (1/2 pound) butter, softened
2 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 lb cheddar cheese, shredded
Preheat the oven to 400 F. Pierce the potatoes with a fork. Brush
with the oli. Bake until tender, about 1 hour. Let them cool, then cut
into bite-sized pieces. In a skillet, cook the bacon until crisp,
about 10 minutes. Drain. In a large bowl, combine the butter and sour
cream. Season with salt and pepper. Stir in the potatoes, bacon,
scallions, and cheese. Serve at room temperature. Yield: 20 servings
Pecan-Vanilla Tea Bread
2 cups self-rising flour
1/4 cup instant vanilla pudding mix
1/4 tsp ground nutmeg
1 1/2 cups sugar
3 large eggs
1/2 cup unsalted butter, melted
1/4 cup buttermilk
1 1/4 cups pecan pieces, lightly toasted
1/3 cup raisins
Preheat oven to 325 F. Butter and flour a 9 to 10 inch nonstick
Bundt pan. Whisk the flour, pudding mix, and nutmeg in a medium bowl.
Using an electric mixer, beat the sugar and the eggs in a large bowl for
five minutes. Blend in the dry ingredeints, then the butter. The
Batter Will Be Thick. Fold in the buttermilk, then the nuts and the
raisins. Transfer to the prepared pan. Bake for about 1 hour or until a cake
tester inserted near the center comes out clean. Cool in the pan for
5 minutes, then remove from pan and cool completely.
Recipe from Kraftfoods.com
Crunch Bars
35 premium Saltine crackers
1/2 cup butter
1/2 cup firmly packed brown sugar
1 pkg (8 squares) semi-sweet baking chocolate, chopped
1 cup chopped peanuts
Preheat oven to 400 F. Place the crackers in a foil-lined 15 x 10
inch baking pan. Place the butter and brown sugar in a saucepan. Cook
over medium heat until the butter is completely melted and the mixture
is well blended. Stir occasionally. Bring to a boil. Boil for 3
minutes without stirring. Spread the mixture over the crackers. Bake for 5
to 7 minutes or until the topping is golden brown. Immediately
sprinkle with the chopped chocolate. Let stand for five minutes or until the
chocolate is softened. Spread the chocolate evenly over the
ingredients in the pan. Sprinkle with the chopped peanuts. Cool completely.
Remove the foil and break into pieces. Yield: about 16 servings
Rocky Road Cookie Sandwiches
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup plus 2 tbsp flour
1 cup chocolate chips
1/2 tsp chopped almonds
10 tbsp marshmallow cream
Preheat oven to 350 F. Line 2 large cookie sheets with parchment
paper or nonstick baking liners. Using a mixer, cream the butter and
brown sugar until fluffy, about 5 minutes. Beat in the egg. Mix in the
salt, baking powder, and baking soda at low speed. Mix in the vanilla
and the flour. Stir in the chocolate chips and the almonds. Drop 10
rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake
the cookies until golden at the edges and slightly soft in the center,
about 12 minutes. Transfer the cookie sheets to racks to cool
completely. Sandwich the cookies with 2 tablespoons marshmallow cream each.
Yield: 5 cookie sandwiches
Turkey Meatballs
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
salt and pepper
2 lbs ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg,
parsley, parmesan cheese, and 1/2 tsp each salt and pepper. Add the
turkey, and mix until combined. Place the remaining bread crumbs in a
shallow bowl. Roll the meat mixture into eighteen 1-1/2 inch balls, then
roll in the bread crumb mixture to coat. In a large nonstick skillet,
heat the olive oil over medium heat. Add the meatballs and cook, turn
occasionally, until browned, about 8 minutes. Lower the heat to
medium-low. Add 1/2 cup chicken broth and cook until the liquid is
absorbed. Add the remaining chicken broth in 1/4 cup increments until the
meatballs are cooked through and all the broth has been absorbed, about 20
minutes.
Yield: serves 6
Crockpot Chicken Fried Chops
(Quick Cooking)
1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge pork chops. In a skillet, brown the chops on both sides in oil.
Place in a slow cooker or crockpot. Combine soup and water; pour over
chops. Cover and cook on low for 6-8 hours or until meat is tender. If
desired, thicken pan juices and serve with the pork chops.
Crockpot Chicken Cacciatore
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water
Place onions in bottom of crock pot. Add chicken pieces. Stir together
remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours;
high 3 to 4 hours. Serve over spaghetti.
Crockpot Chow Mein
oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese
vegetables and cornstarch and water.
Crockpot Cobbler
All you do is bake a batch of biscuits and let them cool. Chunk them up
and put about half in the bottom of your crockpot.
Mix:
1/4 cup brown sugar
1/2 t. cinnamon
1/2 cup butter
Sprinkle some of that on top. Spread canned pie filling (I thought
cherry would be good) on top and repeat until you’re out of ingredients.
Bake on high for 2 hours.
Slow Cooker Tamale Pie
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh - chopped
1/2 pound Pork sausage
1 pound Beef stew meat - 1/2-inch cubes
1 Onion - chopped
1/2 cup Celery - finely chopped
1 Green chile pepper, mild - seeded/chopped
1/2 cup Sun-dried tomatoes - chopped
8 ounces Can whole-kernel corn - drained
1 can Ripe olives, sliced - drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives
Bring broth or bouillon to boil in medium saucepan.
Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes,
stirring occasionally. Stir in cilantro.
Using a greased spatula, spread cornmeal mixture on bottom and about 2
inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery, chili pepper,
sun-dried tomatoes, corn, sliced olives, salt and pepper.
Carefully spoon into center of cornmeal-lined pot.
Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.
Crockpot Brisket with Cranberry Gravy
2 1/2 lb. fresh beef brisket
1/2 t. salt
1/4 t. pepper
1 can (16 oz.) whole berry cranberry sauce
1 can (8 oz.) tomato sauce
1 medium onion, chopped (1/2 C.)
1 T. mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper.
Place beef in 4 to 6 quart crockpot.
Mix remaining ingredients and pour over beef. Cover and cook on low 8
to 10 hours or until beef in tender. Cut beef across grain into thin
slices. Skim fat from cranberry sauce sauce in crockpot. Serve with beef
.
Crockpot Beef and Peppers
2 pounds round steak - lean
2 green peppers - sliced thin
2 tablespoons dried onions - minced
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove - minced
1 teaspoon Worcestershire sauce
Cut the steak into serving size pieces. If desired you can brown the
meat in a little hot oil before adding to crockpot. Place the thinly
sliced pepper rings in bottom of crockpot, reserving a few to place on top
of meat if desired.
(Vegetables cook better when placed on bottom of pot.) Arrange the meat
on pepper, careful to not stack one piece directly on top of another.
Mix all other ingredients and pour over meat and peppers.
Crock Pot Morning Casserole
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 t. salt
1 t. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker,
followed by a layer of bacon then onions, green pepper and cheese. Repeat
the layering process two or three more times, ending with a layer of
cheese.
Beat the eggs, milk and salt and pepper together. Pour over the
Crockpot mixture, cover and turn on low. Cook for 10-12 hours
Crock Pot Hearty Wheat Berry Breakfast
1 C. wheat berries, rinsed and drained
2 - 2-1/2 C. apple juice
1/2 C. chopped apricots
1/4 C. raisins
1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground cloves
1/4 t. ground cardamom
Spray the inside of the crockpot with nonstick spray. Place everything
in the Crock-Pot, stir, cover and cook on low 8-10 hours, or all night.
Serve with milk or soy milk.
Makes 4 - 6 servings.
Crock Pot Warm Pineapple Punch
1 (46-oz.) can pineapple juice
3 C. orange juice
1/4 C. fresh lemon juice
2 cinnamon sticks
Pour pineapple juice into slow cooker, followed by orange juice and
lemon juice.
Add cinnamon sticks.
Cook on Low for 2 hours. Remove cinnamon sticks. Serve warm.
Garnish with orange or lemon twists or pineapple chunks.
Serves 8-10.
Crock Pot Savory and Slow Bananas Foster
1/2 C. margarine or butter
1/4 C. brown sugar
6 fresh bananas, cut into 1-inch slices
1/4 C. rum
Melt margarine in slow cooker by turning cooker on Low. It will take
about 10 minutes. Mix in brown sugar when margarine or butter is melted.
Gently stir in fresh bananas and rum. Cook on Low for 1 hour. Spoon
banana mixture over vanilla ice cream and serve.
Serves 4.
Crockpot Chocolate Raspberry Strata
6 cups Hawaiian bread, Challah or brioche, cut into 1 inch cubes
1 1/2 cups semisweet chocolate chips
1/2 pint fresh raspberries (do not use frozen), rinsed & drained
1/2 cup heavy cream
1/2 cup milk
4 eggs
1/4 cup sugar
1 tsp. vanilla extract
Whipped cream
Place half of the bread cubes in a well-buttered 3 1/2 qt. crockpot.
Sprinkle on half of the chocolate chips & raspberries. Cover with the
remaining bread cubes, then top with the remaining chocolate chips &
raspberries.
In a medium bowl, whisk together the cream, milk, eggs, sugar, &
vanilla until well blended. Pour evenly over the bread mixture in the cooker.
Cover & cook on high heat about 1 3/4 to 2 hours, or until set. Do not
cook on low heat for a longer time. Let stand for about 5 to 10 minutes
before serving. Serve garnished with whipped cream.
Crockpot Pumpkin Pie Pudding
1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)
In a large bowl mix together the first eight ingredients.
Transfer to a crock-pot coated with a non stick cooking spray.
Cover and cook on Low for 6 to 7 hours.
Serve in bowls with a whipped topping if desired.
HERBAL BATHS
Bath for colds: 2 drops Thyme oil, 2 drops Tea-Tree oil, 4 drops Lemon Oil,
1 drop Eucalyptus oil. Swish round in the bath water before getting in. Don
t use if you’re nauseous or running a high fever.
Herbal Bath to Soothe Insect Bites: some or all of Rosemary, Orange peel,
Chamomile, Alfalfa, Comfrey, Eucalyptus, Mint, Lemon Balm, Parsley.
Herbal Bath for Aching Joints: Use a large handful each of Chamomile,
Eucalyptus, Sage and Comfrey Root. Simmer for 15 minutes in a liter of water
strain and add the liquid to a warm bath. Soak yourself for half an hour.
Bath Bags:
1 5 x 5 inch square of cheesecloth, 1 rubber band or string, 1 ribbon long
enough to hang the bag from the tap.
Place the herbs in the center of the square of cheesecloth. Gather up the
corners and secure the pouch with the rubber band or string. Tie the ribbon
around the top, creating a loop. Hang by the loop from the tap, allowing the
water to run through the pouch. When the tub is full, lengthen the loop and
immerse the pouch in the bath water. Reuse the pouch by drying after use,
and replacing the herbs as they lose their aroma.
Or...Place herbs in a 10 x 10 doubled cheesecloth and secure with string.
Boil for 15 minutes, then pour the water along with the bag into the bath.
Relaxing Baths:
1 tablespoon dried Chamomile
1 tablespoon Lavender leaves
1 tablespoon Rosemary
1 tablespoon Mint, Thyme, Sage, or Basil.
1/2 cup Chamomile
1/2 cup Rosemary
1 cup Lavender Flowers
1/3 cup Lemon Balm
1/2 cup Chamomile
1 cup Rose Petals
1 1/2 cup Verbena
The Medicine Chest
Aloe Vera Gel - Keep this burn-reliever on hand in either plant form or in a
bottle of the pure gel, which is available in natural food stores. If you
use the bottled gel, replace after one year.
Arnica - rubbing a topical treatment of arnica on bruises and sprains will
promote faster healing and reduce pain; Also stock up on the tiny arnica
pellets used in homeopathy for the same purpose.
Calendula - This anti-inflammatory and immune activating herb treats scrapes
scratches, and minor cuts and burns. Look for it in a spray or salve
formula that adds the soothing qualities of olive oil, aloe or Vitamin E.
Charcoal Powder - In cases of diarrhea, you’ll use this to carry toxins out
of the digestive system and relieve gas and bloating.
Echinacea - Take a few drops of this infection preventive in tincture form
at the fist sign of cold, sore throat or flu. Avoid it, however, if you have
sunflower allergies.
Garlic Capsules - Used as vaginal suppositories, garlic capsules can help
fight off yeast infections. The juice of this natural antibiotic helps treat
minor skin irritations.
Ginger - Use ginger teas or capsules to prevent nausea or motion sickness.
Lavender - The essential oil of this aromatic plant promotes burn healing.
When massaged into the affected area, it reduces the flow of nerve impulses,
which helps soothe the area and lessen the pain.
Nettles - Use capsules of freeze-dried extract of stinging nettle instead of
antihistamines to alleviate minor hay fever symptoms.
Peppermint - A natural stimulant, peppermint tea quells indigestion and
relieves menstrual cramps. Used in capsule form, it can also help combat
irritable bowel syndrome.
Rescue Remedy - Reach for this Bach Flower Remedy in cases of shock, panic
or stress.
Tea Tree Oil - This disinfectant for cuts and scratches can also be used as
a mosquito repellent. It comes in handy in cases of athlete’s foot and other
fungal infections, too.
Witch Hazel - this liquid comes from steeping branches of the witch hazel
tree in water, then mixing the results with alcohol. Use it as an astringent
for cuts and bruises, or to relieve sore muscles.
...Thanks to Kyrene’s Kottage for help with the above....
GUIDELINES
1. Always consult with your doctor(s).
2. Research the herbal remedy you’re considering.
3. Use standardized products, if available.
4. Avoid herb combinations.
5. Pregnant, or considering pregnancy? Avoid medicinal herbs.
6. If taking daily medications be cautious.
7. Stop taking herbs prior to surgery.
8. Know the potential side effects of herbs.
9. If you don’t need it, don’t take it.
Frugal Tips and Hints
Another use for Baking Soda - make a paste by mixing a small amount of baking soda with a little bit of water in your hands for an excellent skin exfoliator. Great for dry skin on face, feet & elbows. Also good for skin irritations. Thanks! Pamela
To fill a plastic baggie with liquid items, first put the baggie into a drinking glass. This way the baggie has support while pouring.
Save the snap top lids of your toothpaste tube. Wash & reuse on the next tube. Sometimes you can get toothpaste really cheap & the snap top lids keep the paste in the tube ;)
To clean your microwave, place a (microwave safe) cup of water with a teaspoon of baking soda in it. Run microwave for 2 to 3 minutes. Remove cup and wipe out inside of microwave with a damp cloth.
Use lifesavers candy to hold candles in place on your next birthday cake! Kids love ‘em!
Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips!
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!
Organize your magazines into groups according to Seasons (Spring, Summer, Fall and Winter). This way, you have several handy reference guides for the appropriate Season/Holiday!
Use a meat baster to “squeeze” your pancake batter onto the hot griddle - perfect shaped pancakes every time!
Always spray your grill with non-stick cooking spray before grilling to avoid sticking!
To keep potatoes from budding, place an apple in the bag with the potatoes!
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling!
Use a pastry blender to cut ground beef into small pieces after browning!
Sweeten whipped cream with confectioners’ sugar instead of granulated sugar - it will stay fluffy and hold it’s shape better!
For easy “meatloaf mixing”, combine the ingredients with a potato masher!
If you don’t have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots...this helps preserve the life of your pans!
To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray!
Run your hands under cold water before pressing Rice Krispies treats in the pan - the marshmallow won’t stick to your fingers!
Mash and freeze ripe bananas, in one-cup portions, for use in later baking - no wasted bananas (or you can freeze them whole, peeled, in plastic baggies)
To quickly use that frozen juice concentrate, simply mash it with a potato masher - no need to wait for it to thaw!
To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing!
To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top - skillet will be much easier to clean now!
Spray your tupperware with non-stick cooking spray before pouring in tomato-based sauces~no more stains!
Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing!
To aid in washing dishes, add a tablespoon of baking soda to your soapy water - it softens hands while cutting through grease!
Save your store-bought-bread bags and ties - they make perfect storage bags for homemade bread!
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake!
If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato - it absorbs the excess salt for an instant “fix me up”!
Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer~no watery leaks from a plastic baggie!
When making bread, substitute non-dairy creamer for the dry milk - it works just as well!
Slicing meat when partially frozen makes it easier to get thin slices.
Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.
Wrap celery in aluminum foil when putting in the refrigerator~it will keep for weeks!
Substitute half applesauce for the vegetable oil in your baking recipes~you’ll greatly reduce the fat content! (Example: 1/2 cup vegetable oil=1/4 cup applesauce + 1/4 cup oil)
To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days!
Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish!
In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! (Same goes with sour cream, milk, cheese, cream cheese, and cream soups)
Place a slice of bread in hardened brown sugar to soften it back up!
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness!
When starting your garden seedlings indoors, plant the seeds in egg shell halves. Simply crack the shells around the roots of your plants and transplant them outdoors - the shell is a natural fertilizer!
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh~if it rises to the surface, throw it away.
Keep the linings from cereal boxes~they make great substitutes for waxed paper!
WD-40 will take off almost any residue from stickers on glass & other surfaces!
Bags secure - Always keep a bunch of clothes pins in your cupboard, they’re very handy for turning down bags, cereal, snacks, etc...
Scuffs - Use nail polish remover to remove scuffs from shoes! My little beauty queen scuffed her brand new shoes this week & this worked great!
Quilts - This week I put out a quilt to dry on the line - it rained - so it stayed on for 1 more day. The next day when I took it off the line, I noticed that the side facing the sun had faded!!! I was not a happy camper! But all is not lost! I’ve passed this tip to you - so you will never have a bad quilt day;) Morel? Always hang a quilt to dry top side down! Even though it’s prettier the other way - if you don’t - it will not be so pretty the next time!
Rusty Bolts - To loosen rusty things, apply a cloth soaked in any carbonated drink.
Sandpaper - If you dampen the back a little it will not dry out as bad, and last longer.
Rule!- When trying to loosen, or tighten anything it’s Lefty loosey - Righty tighty **About 98% of bolts and screws have a right hand thread, but if it is a left hand thread, it will usually be marked by small notches midway down the nut. For an example of this, check your LP gas or propane BBQ tank. Also, there is the “Right Hand Rule.” This is a good for nuts and bolts that may be in odd positions, facing away, upside down, etc. To do this simply give a “Thumbs Up” sign, point your thumb in the direction you want the nut/bolt to go and turn in the direction that your curled fingers are pointing.
Sticky drawers - Rub with a bar of soap, or candle, or bar of paraffin wax.
Nail holes - In areas where nail holes are not allowed in walls, use sewing needles - they hold up to 30 lbs.
Sunburn - Apple cider vinegar takes the pinkness, and pain away.
Shine - For shiner hair, use (blondes) lemon juice - (reds & brunettes) apple cider vinegar. This takes off the soap film, and shines up hair.
Broken lipstick - Melt both ends with a match, then cool.
Showerhead - For a clogged showerhead, soak in vinegar & water.
Shower curtain - To clean your shower curtain, throw into wash with bath towels, and add a cup of vinegar to the normal wash.
Glass shower doors - Clean soap scum with a cloth & warm vinegar.
***** Ever notice how many things can be done with vinegar & baking soda? =) ****
Steamed mirror - If you have a cabinet with 2 mirror doors, slide 1 open before you shower. When you’re done you’ll have 1 clear mirror.
Steam - If you run an inch of cold water before you run your hot bath, there will be no steam in the room!
Leak - Fix a vase, bottle, etc... by coating it with paraffin wax.
Studs - Find them with a compass - usually when the needle moves.
Spots - For laundry 2 parts water, and 1 part rubbing alcohol are the basic ingredients of commercial spot removers.
White socks - Get really white socks by boiling them in water with a lemon slice.
Creases - To prevent creases in garments hung on hangers, take a paper towel roll (empty) make a cut lengthwise. Slip it over the bottom of the hanger. The round edge prevents a crease.
Collars - For soiled collars, brush a bit of shampoo into stain. Shampoos are made to dissolve body oils.
Ironing - Have you seen the infomercial about the reflecting ironing board? Well it cuts your time in half, because you iron both sides at 1 time. Save yourself $40.00! Line your board with heavy duty aluminum foil, then put your cover on. The heat will reflect off of the foil to iron the backside of your garments !
Embroidery - Iron embroidery upside down on a pile towel - this gets to all the little in-between parts.
Windows - Use newspaper instead of toweling - no lint.
Table - One day I used toothpaste to get out a stain in my enamel-top table. After I saw the beautiful clean spot, I had to do the whole thing! What a beautiful job!
Shades - Use clear nail-polish on small rips. *This works on lots of things including window screens.
Holes - On small holes in the wall, use a dab of toothpaste, then (if a different color) touch-up.
Paint - When you paint inside, always put a small amount in a nail polish jar, baby food jar, or small container, and label the area of the house. Whenever you need to do a quick touch-up, you’ll have it handy in a work drawer.
Glass - If you have a small scratch, rub in a little toothpaste. This usually takes it out.
Wood - For dents in wood, place a wet rag on the spot, then use an iron on it. The heat & moisture raises the grain.
Buttons - Sew on with dental floss they will stay on a LONG time!
Patterns - Keep from ripping, and getting wrinkled by spraying them with spray starch.
Oil spills - Garage floors, driveways, basements, etc.. often get oil spills on them. Lay several layers of newspaper on it, saturate with water, press flat, when dry lift, and spots are gone.
Carpet - Use a fork to fluff up nap carpets.
Wood - When paper is stuck to wood, don’t scratch with a knife, apply oil, wait a sec & wipe clean.
Screws - They go in easier if you first screw them into a bar of soap.
Rugs - Freshen up throw rugs by tossing them into a dryer on low heat. The dirt will come out, and you will never have to beat another rug!
Carpet - To clean ink marks, saturate the spot with hairspray, allow to dry, then brush lightly with a solution of water and vinegar.
Rugs - When braided rugs come apart, use clear fabric glue instead of sewing for quick - and easy repair!
Carpet - To repair a spot on your carpet, take a fiber from a spot that can’t be seen (under couch, under floor molding etc..), then use hot glue to put in place.
Dusting - Stretch a used stocking over your dust mop. When your done remove, and you have a clean mop.
Floors - Protect your floors by cutting small circles of felt (scraps) and gluing them to the bottom of your furniture & chairs.
Scratch - Got a scratch in your furniture? Make a paste of instant coffee & water. This works well!
Onions - Once used and cut in half, rub the leftover side with butter. This way it will keep fresh longer.
Cheese - Keep in vinegar dampened cloth to keep from drying out.
Cooking - Keep cooking ingredients (oats,sugar,spices) out in view, this way you’ll want to cook more ;) Use decorative containers, and it adds to the decor of the kitchen.
Tidy - Keep a pretty dishcloth handy. When company pops in, throw it over your sink full of dishes. It actually adds to the appearance of the room. (use this same idea for in view laundry)
Dish soap - Buy your wet food in pretty containers. Vinegar, oil, and sauces often come in attractive glass jars. Keep your plastic soap bottle top, pour your soap into one of these containers, and screw on the pour spout! Everyone will be asking where you got your beautiful soap container!
Lemons - Store whole lemons in a jar of water in the fridge. They will yield a lot more juice this way.
Candles - Chill for 24 hours before using, they burn longer & don’t drip.
Windows - Wash them with a rag dipped in 1 quart of water & 1 tab cornstarch. This makes windows, and mirrors sparkle!
Garden - Stamp a few mothballs into the ground to keep dogs away.
Mess saver - To make crumbs - bread, graham, place in a ziplock bag, then roll with rolling pin. * Of course rinse and reuse it ;)
Clean-up - Rub grater with oil before using it, then it will wipe clean.
Odors - To take foul odors out of plastic containers, fill with black & white newspaper, cover overnight.
Sinks - To clean out stains, line bottom with paper towels, them pour on bleach. Let stand for 1/2 an hour, then wipe clean.
Sinks - To remove water spots from stainless steel, wipe with rubbing alcohol or white vinegar.
Soap - If you buy bars of soap that are rectangular instead of curved, cut them in half crossways because then they won’t break in half before they’re worn down
Baby Oil
2 oz. olive oil or sunflower oil
1 oz. jojoba oil
1 tb. dried calendula petals
1 tb. dried chamomile flowers
Infuse herbs in oils
Strain and add a few drops of vitamin E
Add EO if desired
Baby Bottom Balm
1 cup calendula oil
1 oz beeswax
1 oz mango butter
8 drops of lavender essential oil
Heat calendula oil, beeswax and butter until melted. Mix in lavender oil to the slightly cooled oil/butter mixture and pour into jars.
Apply to baby’s bottom in between diaper changes. This also great for chapped cheeks or drool-full chins
* Exported from MasterCook *
Applenut Cereal
Recipe By : Marilyn Diamond
Serving Size : 1 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Large Banana — sliced
1 Large Apple — coarsely grated
1/4 To
1/2 Cup Nuts and Seeds — raw
Raw Almonds, Cashews, Sesame Seeds,
Sunflower Seeds or Combination of Nuts and
Seeds.
Ground Cinnamon — to taste
1 Dash Nutmeg — grated
1 Teaspoon Maple Syrup — optional
1/2 Cup Raisins
Or Currants
Almond Milk (fit for Life) — to cover
Combine the apple and banana in a medium bowl.
Coarsely grind the nuts and seeds in a food processor, blender, or nut and seed mill.
Sprinkle nuts and seeds over fruit. Add cinnamon, nutmeg, maple syrup (if using), and raisins or currants. Mix well.
Spoon into bowls and top with almond milk.
Variation: Add some chunks of peeled Fuyu persimmon or pear to this nourishing breakfast.
Source:
“American Vegetarian Cookbook from the Fit For Life Kitchen”
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
* Exported from MasterCook *
Raisin Peanut Butter Granola
Recipe By :
Serving Size : 8 Preparation Time : 0:10
Categories : Snacks
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups quick cooking oats
1/2 cup peanut butter
1/2 cup honey
2 cups California Raisins
1 cup candy-coated chocolate pieces
3/4 cup sunflower nuts
Heat oven to 300 degrees F. Sprinkle oats in jelly roll pan (cookie pan with sides).
In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats; toss to coat.
Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely.
Break into pieces. Combine with raisins, candy and sunflower nuts.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/";
T(Bake Time):
“0:18”
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
* Exported from MasterCook *
Muesli
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Experiment With Different Ingredients for
Variety.
1 Cup Rolled Oats
1/2 Cup Spelt — rolled
1/2 Cup Triticale — rolled
1/2 Cup Kumut
Or Barley
1/4 Cup Chopped Dates
1/4 Cup Raisins
Or Currants
Or Cherries
Or Cranberries
1 Dried Apricot — chopped
Or Dried Pear — chopped
To Prevent Stickiness Roll the Chopped
Dried Fruit In:
Rolled Oats — ground
1/4 Cup Almonds — raw, whole,
unblanched
8 To
10 Filberts — raw
4 Pecans — raw
In a blender or spice/nut grinder, grind filberts and pecans into coarse crumbs or powder, depending on preference. Combine all ingredients in an airtight container. For each serving, place a heaping 1/3 cup in a bowl and top with lowfat soy, oat, or rice milk.
*If you can’t find these ingredients in your local health food store or co-op, or unable to find them on the web, just substitute more rolled oats.
IDEA: During the summer months, try substituting some or all of the dried fruit with dried fresh berries. Yum!
Source:
“http://www.livrite.com/raw.htm";
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
* Exported from MasterCook *
Creamy Raisin Oatmeal
Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups water
1 1/2 cups milk
1 teaspoon salt
1 1/2 cups quick oats — uncooked
2/3 cup raisins
Bring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally.
Cover, remove from heat, and let stand several minutes before serving.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/";
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
* Exported from MasterCook *
Nutritious Granola Mix
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time : 0:40
Categories : Fruits Snacks
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup dark brown sugar — packed
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note
Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.
Spread mixture in two 13 W 9 W 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.
Stir in the dried fruit that has been chopped into bite-sized pieces.
You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.
Yield: About 10 cups.
Yield:
“10 cups”
- - - - - - - - - - - - - - - - - - -
NOTES : ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc
Nutr. Assoc. : 0
from mother earth news december 1977 issue can you store eggs for yr
Can You Really Store Fresh Eggs A Year Or more Without Refrigerator?
If you’ve ever kept a flock of chickens, you’re probably aware of a basic perversity of homestead life: While your family’s consumption of eggs tends to remain fairly constant year round ... your hens’ production of the delicious edibles doesn’t.
Is there a way to level out this feast-or-famine scheme of things ... is there a way for you to stash away one month’s surplus cackleberries and then eat ‘em, say, six or eight months later?
Yep. Several forms of egg storage are supposed to make it possible for you to do just that. As MOTHER’s continuing tests have already proven, however, some of those “guaranteed” methods of storage work a whole lot better than others!
According to an old joke, “The best way to keep an egg fresh is to keep it in the chicken.” A heck of a bunch of MOTHER readers, though, must find that a little hard to do. Because if we’ve been asked once since founding this magazine, we’ve been asked a thousand times, “is there any way I can save one month’s surplus eggs ... and then use them six or eight months later?”
Well, for several years, we answered that question by recommending one or another (or several) of the “guaranteed, gen-u-wine egg preservation” methods that we’d run across in old farm magazines, ancient Department of Agriculture pamphlets, and other sources. And, although we usually asked the folks we’d advised to let us know how the ideas worked, we never ... seemed .... to hear f rom them ....... again.
And that left us with, at best, an uneasy feeling right about here. “What happened, anyway?” we asked each other. “Did the idea (or ideas) work? Were the eggs good? After how long? Were they bad? When did they go bad? And how bad did they get? Could they still have been eaten in a pinch? Maybe they were still good, but they just changed color ... or texture .... or something. WHAT HAPPENED, ANYWAY?”
But nobody seemed able—or willing—to tell us. So we mulled that over for a while and finally, about seven months ago, we figured that enough was enough. “By grannies,” we told each other, “we’ll just set up a test that’ll—once and for final—answer all the questions we have about preserving eggs.”
And that’s exactly what we did. We went out and bought ourselves 30 dozen guaranteed fresh, washed, uniform-sized, agribiz-type, unfertile, supermarket eggs from a wholesaler ... and we also rounded up another 30 dozen fresh, unwashed, nonuniform, homestead-type, fertile, non-supermarket eggs.
20 CONTROLLED BATCHES OF 36 EGGS EACH
We suspected from the beginning that there might be a difference in the keeping qualities of fertile versus unfertile eggs. (Our tests have since shown that there is ... and that difference is weighed heavily in favor of the fertile eggs, but perhaps not for the reasons you might have thought.) So we started right off by dividing our 60 dozen hen fruit right down the middle, with 30 dozen fertile eggs on one side and 30 dozen unfertile eggs on the other.
Each set of 360 eggs was then further divided into 10 separate batches of three dozen each: [1] a control group that was left sitting out at room temperature, [2] a batch that was kept under “controlled refrigeration” . . . that is, 36 eggs which were put into an airtight container and stored at a constant 35° to 40°F, [3] a group that was completely covered by a solution of 9 parts water and 1 part sodium silicate, also known as “waterglass” , [4] a group that was submerged in a 16 parts water/2 parts lime/1 part salt solution, [5] a batch that was packed in lard, [6] a group that was merely coated with lard, [7] three dozen that were coated with vaseline, [8] 36 eggs that were packed in dry sand, [9] three dozen that were packed in wet sand, and [10] 36 eggs that were packed in dry sawdust. Except for the refrigerated batch, all the groups of eggs were stored at a room temperature which varied from 65° to 70° F.
AND ONCE A MONTH ...
Our experiment was set up on February 4, 1977 and was designed to run for a full year of regular monthly “look, sniff, taste, and texture” tests. It very quickly became apparent, however, that some of the “preservation” methods we were trying were worse than no attempts at preservation at all. The eggs (both fertile and unfertile) buried in both the wet sand and sawdust looked bad, smelled bad, had lost their taste, and had runny textures just one month after being “preserved”. Even the control groups-eggs which were just allowed to lay out at room temperature with nothing done to them—were better than that. Conclusion after only four weeks: Trying to store eggs in either wet sand or dry sawdust is counterproductive. Forget it. Anything else—even nothing at allworks better.
Surprisingly enough, the control eggs—although slightly mushy and musty—were still edible a full eight weeks after our tests began. Except for one El Stinko waterglassed egg (which must have had an unnoticed crack in its shell at the beginning of the experiment), however, the other seven batches still in the running were all much better. Which meant that the “preservation” methods they represented really were preserving the hen fruit to one extent or another.
Believe it or not, our controls (both fertile and unfertile) were hanging in there yet after another full four weeks had passed. If we’d had our druthers, understand, we’d have eaten something else ... but, under survival conditions, we could have lived on the completely unprotected 90-day-old eggs if we’d have had to. Some of the other groups, on the other hand, were becoming a little disappointing. Most of them (even the refrigerated ones) had more or less runny whites, one of the refrigerated store-boughts smelled bad, all the vaseline-coated eggs were marginal, one of the fertilized eggs packed in dry sand had a bad sulphur taste, and a store-bought kept in waterglass was very definitely bad.
By June (120 days after the experiment was begun) all the supermarket and all the homestead control eggs had gone completely rotten. The dry sand groups (both fertile and unfertile) were also terminated at that time ... as were the store-boughts that had been coated with vaseline (the vaseline-coated homestead eggs were only marginally better). The fertile and unfertile eggs packed in lard were getting pretty “iffy”, the ones coated with lard were doing a lot better, the lime water groups were still edible (although, in the case of the supermarket eggs, barely edible), the refrigerated eggs seemed to have firmed up and were nearly as good as fresh, and-while the waterglassed groups were, in general, doing far better than average-one of the fertile eggs covered with waterglass was very definitely bad.
The ranks of the still-good eggs began to thin considerably 150 days into our test. By July, the supermarket eggs packed in lard weren’t making it anymore (while the fertile eggs packed in lard were runny but edible). Likewise the waterglassed eggs. The lime water store-boughts, on the other hand, were still “good” (except for the one we didn’t even open, since it floated), while the lime water homestead hen fruit was only “edible”. Both the agribiz and the down-home eggs coated with lard were “good enough to eat for breakfast”. While-maybe just by contrast-the store-bought refrigerated cackleberries were “good, like fresh” and the homestead refrigerated hen fruit was “excellent”.
August, of course, was more of the same. The lard-packed fertile eggs were still “OK”, the waterglassed fertiles were still “OK”, the lime water homestead eggs were barely edible and the lime water store-boughts were rotten. The lard-coated hen fruit (both fertile and unfertile) all looked weird ... but could be eaten. Which really only left the refrigerated supermarket and refrigerated homestead eggs as “good” and “looks almost fresh”.
The fertile eggs packed in lard, coated with lard, preserved in waterglass, and covered by lime water were still all “OK” in September. The store-boughts coated with lard were not. Leaving, again, as the Big Winners the refrigerated fertile eggs (”good”) and the refrigerated unfertile eggs (”good, almost fresh”).
CONCLUSIONS
At the end of seven months (all of our experiment that was finished and processed at the time this issue went to press), then, we had drawn these conclusions about our egg preservation experiment:
[1] Unwashed, fertile homestead eggs seem to store much better than washed, unfertile agribiz eggs. Why? Probably for the simple reason that they’re unwashed ... and not because they’re fertile. Hen fruit, as it comes from the chicken, is coated with a light layer of a natural sealing agent called “bloom”. And, while a good wash may make a batch of eggs look more attractive, it also removes this natural protective coating ... leaving the eggs more subject to aging and attack by the air and bacteria in the air.
[2] The very best way we’ve found to stash eggs away for long-term storage is in a sealed container at a temperature of 35° to 40°F. Their whites may become somewhat runny looking over a period of time, buteven after seven months—the cackleberries stored in this manner smell good, taste good, have a good texture, and—in short—seem “almost fresh”.
[3] The widely touted idea of covering eggs with a solution of one part waterglass (sodium silicate) mixed with nine parts of boiled and cooled water does indeed seem to work better than any other “room temperature” preservation method we tried. If our experiences are any indication, though, it’s really good for only about five months and is a distant second to controlled refrigeration.
Another point: As good as some eggs kept in waterglass were, almost every batch we opened seemed to contain one real stinker. Which makes it a superior idea to open any waterglassed egg (or any egg, for that matter) separately into a cup ... where it may be inspected before pouring it into a skillet, pan, or dish with other food.
[4] Unwashed, fertile eggs submerged in a solution of 16 parts water/2 parts lime/1 part salt, packed in lard, and coated with lard seem to keep at room temperature almost as well as unwashed fertile eggs that have been given the waterglass treatment. Washed, unfertile eggs do not.
[5] Unwashed, fertile eggs packed in dry sand or coated with vaseline and stored at room temperature keep a little longer-but not much-than unwashed fertile eggs that are just left lying out at room temperature. Washed, unfertile eggs exhibit the same characteristics ... with all storage times running a few days less across the board.
[6] Forget packing any kind of eggs in wet sand or sawdust! Our tests show that such methods of “preservation” can turn eggs rotten within a month and are worse than doing nothing at all to the hen fruit.
http://www.wackyuses.com/mrcoffee.html
Mr. Coffee® Filter
*
Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a Mr. Coffee Filter.
*
Clean windows and mirrors. Mr. Coffee Filters are lint-free so they’ll leave your windows sparkling.
*
Protect china. Separate your good dishes by putting a Mr. Coffee Filter between each dish.
*
Cover bowls or dishes when cooking in the microwave. Mr. Coffee Filters make excellent covers.
*
Protect a cast-iron skillet. Place a Mr. Coffee Filter in the skillet to absorb moisture and prevent rust.
*
Apply shoe polish. Ball up a lint-free Mr. Coffee Filter.
*
Recycle frying oil. After frying, strain oil through a sieve lined with a Mr. Coffee Filter.
*
Weigh chopped foods. Place chopped ingredients in a Mr. Coffee Filter on a kitchen scale.
*
Hold tacos. Mr. Coffee Filters make convenient wrappers for messy foods.
*
Stop the soil from leaking out of a plant pot. Line a plant pot with a Mr. Coffee Filter to prevent the soil from leaking through the drainage holes.
*
Prevent a Popsicle from dripping. Poke one or two holes as needed in a Mr. Coffee Filter, insert the popsicle, and let the filter catch the drips.
Copyright © 2008 Joey Green. All rights reserved. “Mr. Coffee” is a registered trademark of Mr. Coffee Inc.
http://www.lilieslane.com/Resources/Preparedness/Applebox_oven.html
[PHOTOS]
Apple Box Oven
An Apple Box Oven is a great way to bake when an emergency situation exists. All you need is your oven, charcoal and matches and you will be able to bake anything that you could bake in a conventional oven. It is also economical as you are not using electricity and it actually uses almost half the charcoal as Dutch oven baking. You can bake bread, pies, casseroles, cookies....anything that you normally would bake in a conventional home oven, you can bake in an Apple Box Oven.
Constructing the Apple Box Oven:
You will need:
*
1 sturdy cardboard apple box (20 inch x 13 inch and 12½ inch high). Try to find one that does not have handle holes on the sides. If it does have handle holes, you will need extra cardboard to fill any handle holes.
*
(1) 80-inch length heavy duty aluminum foil
*
(1) 90-inch length heavy duty aluminum foil
*
Masking Tape & Metal Repair Tape (this tape was found in the duct- work department of our local hardware store. It looks like duct tape but is shiny - like metal.)
*
Optional for a window: (1) plastic oven bag & Metal Tape
If there are any holes, in your apple box cut extra cardboard to fill holes and cover patch with metal tape on both sides.
If an oven window is desired, cut a horizontal oven window (approx. 9x4 inches) in one of the long sides, centered and 2½ inches from the closed bottom of the box. Make sure that you measure and cut the hole in the correct spot so that it will view right over the rack level.
To Cover the Box:
You will need to completely cover the box inside and out with foil. Secure the foil to the cardboard box with masking tape curls. (Tape Curls are small lengths of masking tape, curled around to attach ends so that the sticky side of the tape is on the outside of curl. These are used to hold the foil into place until you can tape outsides seams and corners with metal tape.) Any exposed cardboard or tape will burn so overlap the foil.
1.
The 80-inch length of foil will cover the box inside and outside ends and the outside only of the bottom.
Lay this foil shiny-side down. Position the box lengthwise and bottom down, centered on the foil strip. Fold one length of the foil up the end and inside of the box. This end of the foil should fold onto the inside bottom about 4 inches. Making sure the foil on the end just covered is snug, repeat the same procedure for the other end of the box. Fold the excess foil on the outside edges of the box onto the box sides and secure foil with hidden masking tape curls-both inside and outside the box.
2.
The 90-inch length of foil will cover the inner and box outer sides and bottom.
Lay foil, shiny-side down. Position and center the box across the foil, so the foil will cover the bare sides. Begin on the side of the box without a window. Fold the very end of the foil strip over 1 in. Fold this end over the side of the box and position it into the inside crease where the bottom and side meet. Making sure the foil on the side just covered is snug, pull the foil around the bottom and up the side (covering the window), down the inside (covering the window) and across the bottom. Tuck the extra foil underneath the first edge with the 1-inch fold so it goes up the side. With hidden masking tape curls, secure the foil inside and outside the box. Using Metal Repair Tape, tape-up all seams. Do not leave any edges un-taped.
3.
If you are making a window:
Using scissors, cut a horizontal slit in the middle of the window hole, stopping 2 inches from each side. Fold the outside flaps through the window to the inside of the box. Cut a plastic roasting oven bag ½ inch larger than the window in a rectangle shape. Using a double layer, secure the roasting bag edges with metal tape.
To Bake with Your Apple Box Oven:
You will need:
*
4 empty soda pop cans, filled part way with rocks & opening covered with metal tape. (The rocks make it so the cans will not tip over)
*
10 x 14 inch cookie cooling rack (We found ours at Walmart)
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Ground Heavy Duty Foil (Make it longer than the apple box)
*
Charcoal briquettes
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Long-handled tongs
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Matches
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1-inch rock
To Bake:
1.
Place ground foil, shiny side up, on level ground.
2.
Space pop cans on foil so as to support the cookie baking rack.
3.
Position rack so that only the very corners are resting on the pop cans. Check to make sure the cans are not spaced too far apart to prevent the apple box from fitting over them.
4.
You will regulate the temperature of your oven by the number of charcoals you put in it. One charcoal = approx. 35 deg. F. (Example...for 350 degrees use 10 charcoals.)
5.
Using tongs, place hot charcoals on foil, spreading them out evenly between the cans and across the middle. Place baking rack on top of cans.
6.
To pre-heat oven, place the apple box over coals and empty rack, resting one corner on a 1-inch rock. (This allows enough air in the box for the charcoal to stay lit.) Let stand for 5 min. Charcoal will become whiter as heat spreads.
7.
Carefully lift apple box off coals taking care not to tilt and place it beside the ground foil. (This holds trapped heat in the box.)
8.
Quickly place food on the rack that is on the pop cans and replace box over coals, resting one corner on the rock. (Make sure that the pan you are using fits on the center of the rack since the heat will not bake any food that is directly over the pop cans.)
9.
The charcoal will burn for about 35-40 min. When longer cooking times are required, you can add more hot charcoals by slightly lifting the box and slipping them in with long tongs. We found that if a recipe calls for 45 min baking time and it is warm outside, no additional charcoals would be needed.
REMEMBER:
One charcoal = approx. 35 degrees F.
(Example...for 350 degrees use 10 charcoals.)
GOOD ADVICE:
You will not want to use lighter fluid to start your charcoal since it may affect the taste of your food. We have found that if you use a charcoal starter, (we found it at a Cal-Ranch store...farming/camping/hunting supplies) your charcoals light faster and they are ready to use within 5 minutes time. They are ready to use when there are white spots on them the size of a dime. As the cooking time goes on, they will become whiter.
Enter Here to order Apple Box Oven Recipes Booklet or
Apple Box Oven Recipes on disk (PDF files).
http://www.lilieslane.com/Resources/Recipes/breakfast_breads/01_rolls_butterhorn.html
MAKE AHEAD BUTTER HORN ROLLS
Submitted By: Heidi Rock - Highland, Utah
Here’s a recipe for make ahead rolls. There is a shelf
life to frozen dough - sometimes it won’t rise if it’s too old.
I’d use it up in a few months (this recipe says 6 weeks).
This recipe makes fluffy rolls....yum....it makes my
mouth water just thinking about them.
Combine the following, allow to stand for 5 minutes, then stir down:
*
2 Tbs. Yeast
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1/2 cup warm water
Melt margarine in a heavy sauce pan or microwave, then add milk
immediately, and remove from heat.
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1 cup margarine or butter
*
1 1/2 cup milk
Blend in:
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1 cup sugar
*
6 eggs, beaten
*
1 1/2 tsp salt
Add the yeast mixture and 9 to 9 1/2 cups flour
Stir in just enough flour to make a soft dough. Let rise until double in size, about 2 - 4 hours. Turn to a floured board, knead to handle.
(The rolls come out better when you keep the dough on the soft side.) Divide into quarters, roll each into a circle about 12-14 inches diameter. Spread about 2 Tbsp melted butter or margarine on each circle (about 1/2 cup total). Cut into 8 equal pie wedge pieces for large rolls, and 16 for small rolls. Roll up like crescents, starting from the wide end, place point down on a cookie sheet close together. Freeze for 2 hours, then remove from freezer, and place in plastic bags. Keep in the freezer for up to 6 weeks.
When you’re ready to bake, place on a greased cookie sheet 2-3 inches apart, cover with a towel and let rise until double in size, about 4-5 hours. Bake at 350 degrees for about 20 minutes. Makes 32-64 rolls.
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