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 ...
http://www.bigoven.com/77530-Daks-Orange-Raisin-Wheat-Bread-(Bread-Machine)-recipe.html
Daks Orange-Raisin Wheat Bread (Bread Machine) Ingredients
1 pk Yeast Warm, or
3 c Whole wheat flour 2 tb Orange juice concentrate,
1 ts Salt And 1 cup warm water
1 c Raisins 2 Egg whites
1 c Plus 2 tb fresh orange juice
Instructions for Daks Orange-Raisin Wheat Bread (Bread Machine)
Put all the ingredients into pan in the order listed, select “whole wheat” and push “start.” From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
http://www.consumeraffairs.com/news04/2008/06/pet_food_recalls98.html
Illness, Death Dog Nutro Pet Food
Company denies a link to scores of sudden illness
By Lisa Wade McCormick
ConsumerAffairs.com
June 23, 2008
• RECALL LIST
• Consumer Complaints
A series of mysterious illness and death dogs Nutro pet food. Scores of pet owners report their animals became ill while eating Nutro products, then recovered when they were switched to another brand.
Long and detailed report continued.
Thanks to Milford421 for the alert to this report.
Thanks granny. My mom makes a rye bread that has molasses in it, which is very nice.
SALMONELLOSIS, SEROTYPE SAINTPAUL, TOMATOES - USA (08)
******************************************************
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: Mon 23 Jun 2008
Source: US Centers for Disease Control and Prevention (CDC) [edited]
http://www.cdc.gov/salmonella/saintpaul/
Since April 2008, 613 persons infected with _Salmonella [enterica_
serotype] Saintpaul with the same genetic fingerprint have been
identified in 33 states and the District of Columbia. These were
identified because clinical laboratories in all states send strains
from ill persons to their State public health laboratory for
characterization. The marked increase in reported ill persons since
the last update is not thought to be due to a large number of new
infections. The number of reported ill persons increased mainly
because some states improved surveillance in response to this
outbreak and because laboratory identification of many previously
submitted strains was completed.
In particular, one new state, Massachusetts reported ill persons. The
number of ill persons identified in each state is as follows:
Arkansas (3 persons), Arizona (34), California (8), Colorado (4),
Connecticut (4), Florida (1), Georgia (14), Idaho (3), Illinois (45),
Indiana (9), Kansas (9), Kentucky (1), Maryland (18), Massachusetts
(12), Michigan (4), Missouri (12), New Hampshire (1), New Jersey (1),
New Mexico (79), New York (18), North Carolina (1), Ohio (3),
Oklahoma (17), Oregon (5), Pennsylvania (5), Rhode Island (2),
Tennessee (4), Texas (265), Utah (2), Virginia (21), Vermont (1),
Washington (1), Wisconsin (5), and the District of Columbia (1).
Among the 316 persons with information available, illnesses began
between 10 Apr 2008 and 13 Jun 2008. Patients range in age from less
than 1 to 99 years; 50 percent are female. At least 69 persons were
hospitalized.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[One more state (Massachusetts) is now reported to be involved in the
outbreak and 61 more cases linked to the epidemic strain. The onset
of the latest case or cases is now 13 Jun 2008, 11 days after the
initial CDC report. - Mod.LL]
You are welcome ...
I use brown sugar in every thing....almost, I like the molasses taste.
Kitchen-Sink Quesadillas
(http://www.realsimple.com/realsimple)
1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick
Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with
half the cheese. Using a slotted spoon, transfer the black bean mixture on
top of the cheese. Sprinkle with the remaining cheese and sandwich with the
remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime
juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve
with the salad.
Yield: Makes 4 servings
Pinto Bean Pie (tastes like pecan)
1 cup cooked pinto beans, mashed with a little of the cooking liquid
1 1/3 cups coconut (small can)
1 cup chopped pecans
4 eggs
3 cups granulated sugar
1 tbsp vanilla
2 sticks melted butter or margarine
3 unbaked 9” pie shells
Mix all ingredients together and pour into pie shells. Bake for 1 hour
in a 300° oven. Makes three 9-inch pies.
http://tipnut.com/tips-for-leftovers/
15 Tips For Leftover & Surplus Food Items
Picture of Food Items - Tipnut.comHere are 15 Quick Tips for stretching out and using the last little bit of a food item instead of tossing the extra bit out. This is not only less wasteful–it saves cash!
This page is a compilation of individual Quick Tips previously published that will be deleted from the Tipnut blog–they’ve been moved here all on one handy page for convenience.
Tips For Leftover & Surplus Food Items
1. Have a cup or so of rice left over from last night’s meal that you don’t know what to do with? Toss it into your lunchtime vegetable soup or even chicken broth. Bulks up the soup a bit and saves the rice from being tossed out.
2. Make big batches of rice and freeze in meal size portions to use later when preparing quick meals. When freezing individual sized portions, freeze with leftover veggies, meats and sauces for hassle free & cheap work lunches.
3. Drop large spoonfuls of any leftover whipped cream on a wax paper lined cookie sheet and freeze. Once frozen individually, store them in a freezer bag. You can use these on desserts and hot beverages like hot chocolate and coffee (just let them thaw a bit first). These don’t store long though, use within two weeks. For excellent homemade whipped cream, try this: Real Whipped Cream Recipe (second recipe).
4. Freeze your leftover tea in ice cube trays with a mint leaf or a curl of lemon zest–even a slice of lemon. Use the frozen cubes to chill and flavor iced tea when serving. Great for large batches or individual servings.
5. Have eggs that need to be used up before they expire? Eggs can be frozen whole or separated in amounts usually needed. For example: If you make your own mayonnaise, freeze in containers the number of eggs yolks you normally use per batch. In another container, freeze egg whites.
6. Once a fresh banana is too ripe to eat don’t throw it out, you can freeze it in a number of ways, see this tip (includes a recipe for banana bread).
7. If you can’t eat the grapes fast enough before they start going bad, try freezing them. First wash the grapes well, allow to dry, then lay them neatly on a cookie sheet (not touching each other). Place the tray in the freezer and once the grapes are frozen, transfer them to a freezer bag or airtight container. Store in the freezer and just take out what you need when you want a cold, fruity treat (eat them as is–frozen–or add to things like yogurt, smoothies and ice cream). This also works well for berries (raspberries, blueberries, pitted cherries, etc.).
8. When needing just the broccoli florets, save the uncooked stems, wash well and chop finely. Store in an airtight container and refrigerate. Add the stem bits to salads and cooked dishes like rice or scrambled eggs. This not only helps prevent waste, it also adds a little health boost to your dishes.
9. Whenever you have leftover bread on hand that won’t be eaten in time before it goes stale, wrap well then freeze. You can grate the frozen bread easily and make your own breadcrumbs.
10. Frugal tip: Don’t toss out your bread once it’s no longer fresh, homemade croutons are yummy! Here’s a quick and easy method to make them: Homemade Croutons - Yum!
11. A couple ideas for leftover ham: Cut into steaks, wrap individually in plastic wrap and then store in freezer bags. Take them out for lunches or quick meals as needed. Cut ham into cubes and store in freezer bags (meal size portions). Mix in scrambled eggs, leftover potatoes (hash browns or breakfast mash), add to pasta salads, omelets, whatever you like.
12. Freeze leftover wine in icecube trays, then remove and seal in freezer bags. Freeze these until you need wine for cooking, removing wine cubes from the bag as needed. First measure the wine as you fill your first cube so you know how much each cube holds. Or if you find you mainly cook with full tablespoons of wine for most sauces and dishes, you can measure 1 tablespoon amount in each cube.
13. If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a freezer bag and freeze. You can also freeze whole bell peppers, see Freezing Bell Peppers.
14. If you have apples that are no longer that fresh but still good to eat, here’s a tip to use them up fast: Cut apples into wedges, fry slowly in a bit of butter and then sprinkle with cinnamon. Your kids will eat them up lickety split! If you’re really ambitious, use them to make an apple crisp or apple pie.
15. Store leftover nuts like walnuts and almonds in an airtight container and keep in the freezer. This will keep them fresh and tasty. This will also prevent them from going rancid. Also if using nuts in baking, toast them in the oven for about 10 minutes first, cool, then add to batter. They won’t sink to the bottom of the batter as easily.
*Some comments below will be timestamped from an earlier date–these have been moved here from the individual quick tips that have been deleted so that the comments wouldn’t be lost.
More tips you may find useful:
* Homemade Reuseable Tea Bags
* 12 Twists on Instant Hot Chocolate
* Sewing Pattern: Crochet Hook Clutch
* How To Make Breakfast Burritos
* Make Your Own Cheap & Easy Worm Bin
Posted in Frugal, Pantry | Add To This Tip ( 11 )
11 Responses to “15 Tips For Leftover & Surplus Food Items”
1.
sharon
27 Apr 2007 at 7:59 pm
Broccoli Stalks
When preparing vegetables, chop off and peel large broccoli stalks and give to children to eat while waiting for dinner. Delicious. They love it.
2.
TipNut
28 Apr 2007 at 12:53 am
Mmmm! Thanks for that tip Sharon :)
3.
Kitkat
29 Apr 2007 at 1:54 pm
As a single person I also have to recommend vermicomposting for kitchen scraps. A cheap worm bin is very easy to make or one can be purchased online. It requires very little upkeep and can be kept in a garage or a shady area in the yard. I rarely can use all parts of the produce I cook with so I keep a large zip lock bag with scraps in my fridge. Every 2 or 3 days I throw these in my worm bin and within a couple of months I have wonderful organic compost for my plants and garden!
4.
TipNut
30 Apr 2007 at 6:28 am
Great suggestion Kitkat, that’s a perfect way to use up kitchen scraps!
5.
Kris
24 Jun 2008 at 9:08 am
You can also freeze apples to make applesauce - just simmer until soft, then mash and strain out the core/peel.
Have only a couple spoonfuls of rice, meat and veggies left? Put them in a large plastic container in the freezer. Add to it after each meal - little of this, little of that. Make soup or a nice casserole with them when the container is full.
Bones from a meal can be saved to use for soup stock.
In my old cookbook (1944) there are a few ways listed for using leftovers - mix with thick white sauce or mashed potato, breaded and fry, ’scalloped’ with bread crumbs, white sauce and baked, or creamed/pureed. Even just a half cup or so of leftover veggies can be used in this manner.
Equal parts mashed potato and cooked chicken/fish make great patties when breaded & fried too!
6.
Michael
24 Jun 2008 at 12:13 pm
These are some great tips! Thank you for compiling them together.
I have a few more to add.
When using fresh tomatoes and you don’t need the entire thing, mash up the rest (removing the skin, or leaving it, it’s your choice) and stir it into any canned tomato sauce you have. It zests it up and adds more tomatoey (?) flavor.
Things like broths and extra sauces can be frozen into cubes and then stored in freezer bags. They make for quick soup starters.
If you’ve got lots of leftover stuffing, spread it fairly thinly on a cookie sheet that’s been covered in aluminum foil, and bake in the oven until crisp. Break it all up, and use it as bread crumbs, to top casseroles, etc.
If you’ve got extra milk that’s about to expire, here are some options: soak cotton balls in it and use them (cold) on your eyes for 5-10 minutes to cut down under-eye circles and sagginess; any baking recipes, substitute the water for milk for richness; use the milk to make chai tea instead of regular tea; use it to make a poaching liquid for any white fish (add some butter, salt, and you’ll have really rich fish).
7.
Dora Renee’ Wilkerson
24 Jun 2008 at 3:35 pm
Livestock feed (chickens love some of that stuff.)
Bread a little old (but not too old)- Breadpudding.
Bread again-fishing bait.
Egg shells- great for your garden (keeps snails out and adds calcium.) You can also heat up the shell and feed them back to your chickens.
Vermicomposting is GREAT idea that someone else said. Just don’t add dairy (it can sometimes start to stink.)
Old lard can be used for goats with udder issues. It can also be used for chickens with mites on their legs.
I could go on and on but I have to get out to milk.
Dora Renee’ Wilkerson
8.
Dora Renee’ Wilkerson
24 Jun 2008 at 3:36 pm
Oh, one more…
The an old egg shell can be used as a SMALL funnel. Just put hole in the bottom of egg.
Dora Renee’ Wilkerson
9.
Dora Renee’ Wilkerson
24 Jun 2008 at 3:42 pm
Ok, last one…
recycle your toilet paper rolls- for small animals (holds hay for rabbits or other small critters.)
Dora Renee’ Wilkerson
10.
Shirley
24 Jun 2008 at 4:33 pm
Rice- add leftover rice to meatloaf. I’ve also pureed leftover veggies and added them to the meatloaf - the kids never knew they were eating veggies!
11.
Karen
24 Jun 2008 at 9:08 pm
Grate or chop broccoli stalks and make as you would any slaw. Nice alternative to cabbage
[californiadisasters] No HEPA filter? Can’t find/afford one? Try this instead!
Thursday, June 26, 2008 11:12 AM
From:
“Haiku
californiadisasters@yahoogroups.com
http://www.ukiahvalley.tv/index.php?c=player&plID=54
A 2 minute video on how to make a filter that will remove much of the
smoke from inside your home.
You need:
1) Box fan (20”).
2) 20x20x1 High-grade HVAC filter (like 3M Filtrete, capable of removing
smoke).
3) Tape - duct or packaging tape.
I made one of these earlier this week prior to the video. It’s easy!
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=448
Braised Lion Head in a Sandy Pot
Ingredients
1 lb Pork butt, ground or chopped
1/4 c Water chestnuts, minced
1 ts Ginger root, minced
2 Green onions, minced
1/2 c Cooked rice, minced
1 tb Dark soy
1/2 ts Sesame oil
2 tb Water
3 c Chinese mustard cabbage, Shredded
4 c Stock (or water)
1/2 ts Salt, to taste
1/4 ts Sugar
6 tb Peanut oil
Preparation
1. Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to marry for 30 minutes. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2” across).
2. Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until a brown crust has formed. They must be well crusted in order to retain their shape while stewing.
3. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs, then add cool or cold stock. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. Correct seasoning if necessary. Serve.
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=1390
Champorado (Chocolate Rice Pudding)
Introduction
From the cookbook called “Favorite Filipino Dishes” by J.F Silverio.
Ingredients
1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) sugar
1/8 tsp. vanilla extract
some sweetened condensed milk
Preparation
1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.
Serving
Serves 4 people
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=648
Katsudon
Introduction
Contributed by Ying from the Forum.
Ingredients
8 c Hot cooked short-grained white rice
4 Pork loin cutlets (6 oz ea)
Salt and pepper
Breading:
6 tb Flour
2 Eggs; beaten 2 1/2 c Breadcrumbs
Oil for deep frying
ONION AND EGG TOPPING:
1 sm Onion 2 1/2 c Dashi
7 tb Mirin
3 tb Light soy sauce
3 tb Dark soy sauce
4 Green onions; cut into 1 1/2 inch lengths
6 Eggs; beaten
Preparation
1. Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying.
2. Salt and pepper both sides. Dust with flour , dip in beaten egg, and coat both sides thickly with day or fresh breadcrumbs. Let rest 2-3 minutes before deep frying.
3. Heat a generous amount of oil in a heavy bottomed pot or deep-fryewr to medium temperature(340 degrees), and deep-fry cutlets on at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep hot.
4. Meanwhile slice onion into rounds or half-moons and in a large frying pan in a scant amount of oil, saute onion over high heat till transparent and soft. Add dashi, miring and soy sauces to the pan. Bring to a simmer. Add the green onions.
5. Finally pour the beaten egg over the simmering onions. Stir when the egg begins to set. The egg is done while stilla little runny and juicy. (Do not cook egg until hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping.
6. To assemble and serve: Put a single portion of hot rice (1 1/2-2 cups)into a donburi-type bowl. Neatly arrange a slicwed cutlet to cover half the rice. Use fried onion and egg topping to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately.
Serving
Serves 4 people
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=1243
Fried Rice with Basil (Khao Pad Krapow)
Ingredients
1 Garlic clove; finely chopped
1 sm Bundle long beans -OR- French/snap beans, cut into 1/2” pieces
3 sm Fresh red or green chilis, finely chopped
1 c Fresh button mushrooms, halved
1 sm Red or green pepper; diced
1/2 ts Sugar
1 sm Onion; chopped
3 tb Light soy sauce
2 c Cooked rice
15 Sweet basil leaves
Preparation
1. In a wok or frying pan/skillet, heat the oil until a light haze appears.
2. Add the garlic and chilis and fry until the garlic is golden brown.
3. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly.
4. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly.
5. At the last moment quickly stir in the basil leaves and turn on to a serving dish.
Serving
Serves 2 people
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=876
Emerald Fried Rice
Ingredients
225 g (8 oz) spring greens, finely shredded
2 teaspoons salt
5 tablespoons vegetable oil
3 eggs, lightly beaten
2 spring onions, finely chopped
450 g (1 lb) cooked rice
pinch of MSG
75 g (3 oz) ham, finely shredded
Preparation
1. Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely.
2. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelette and cut into fine shreds.
3. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan.
4. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelette shreds and ham. Toss all together and serve hot on a serving dish.
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=826
Poncit
Ingredients
1/4 c Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 c Meat, boiled (pork, chicken, or shrimp)
1 lg Carrot, cut into thin strips
1 sm Cabbage, shredded
3 tb Soy sauce
3 tb Broth
1 Celery, bunch
8 oz Rice sticks or wheat noodles
1 t Salt
1 t MSG
1 Spring onion, chopped
Preparation
1. Saute garlic in cooking oil.
2. Add onions, meat, carrot and cabbage.
3. Season with soy sauce and fry for 2 more minutes.
4. Add broth and simmer, then add celery.
5. When vegetables are cooked, add rice sticks or noodles and season with salt and MSG.
6. Garnish with spring onions.
7. Serve with lemon.
Conclusion
You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. Someone successfully used lightly-microwaved bacon as the meat.
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=539
Aloo Ko Achar (Potato Salad)
Ingredients
1 lb Potatoes, small size if possible
4 Jalapeno peppers, optional, Seeded & sliced into long strips
1 Lime, juice of Salt to taste
1/4 c Sesame seeds, roasted, ground, optional
1 ts Tumeric powder
1 ts Cumin seeds
2 To 3 Chilies, whole, dried
3 ts Corn oil, or mustard oil mustard gives best flavor
1/2 c Water
1/2 c Coriander, fresh, chopped
Preparation
1. Boil potatoes in jackets. When done, peel & cut into small pieces.
2. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly.
3. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.
Serving
Serves 6 people
http://www.orientalfood.com/cgi-bin/sql_rcp_view.pl?id=1349
Egg Roll (Western Style)
Ingredients
2 oz shredded celery
2 oz shredded carrots
2 oz bean sprouts
4 PC shredded ham
2 oz shredded cucumber
1 scramble egg
1 oz cilantrc
peanut butter
egg roll skin or flour tortillas.
Preparation
1. Mix a little flour and water in a cup and set aside.
2. Place a piece of egg roll skin on a clear surface. Put some stuffing at the middle and roll up the skin. Put some of the mixture at the edge of the egg roll skin. This will enable the egg roll seal tighty.
3. Deep fry with low heat. When egg rolls turn golden brown in color and ready to serve.
Serving
Serves 4 people
For hot weather: “That’s Not Gatorade !”
Posted by: “Angela”
That’s Not Gatorade !
A sodium & potassium replacement beverage for athletes: no artificial colors
or flavors, no artificial sweeteners.
6 oz OJ concentrate
6 oz Limeade concentrate
3 TBSP lemon or lime juice
2 TBSP honey
1/8 tsp salt (sea salt or kosher salt, not iodized)
2 qt cold water
Makes 1/2 Gal.
Be sure to get high-quality juice concentrates; some brands are mostly corn
syrup with as little as 10% juice !
From “The Athlete’s Cookbook, Peterson/Martinson (641.563 PET)
YumYum.Com - The Recipe Website For Everyday Cooks!
Lassy Tart
Serves: 1
Ingredients:
1 Egg
1 c Molasses
1 c Bread crumbs, soft
Pastry for 8 inch lattice
-top pie
Instructions:
“Molasses is a common ingredients on Newfoundland cooking; “lassy” tarts, pies.
dumplings, puddings.
cakes and sauces have been popular for generations.
“ Beat egg; beat in molasses.
Stir in bread crumbs.
Line 8 inch pie plate with pastry; pour in molasses mixture.
Arrange strips of pastry over top to create lattice pattern.
Bake in 400F oven for 20 minutes or until done.
Serve hot or cold.
MAKES: 4-6 SERVINGS
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