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 ...
1a. Cheddar Batter Bread
Posted by: “Beth
Cheddar Batter Bread
Best of Country Breads
I love batter breads because I can offer my family delicious homemade
bread without the hassle of kneading and shaping the dough. This is
terrific with chili.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter, softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
Additional cornmeal
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, onion
powder, salt and pepper. In a small saucepan, heat milk and butter to
120°-130°. Add to dry ingredients; beat until moistened. Add egg;
beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in
cornmeal and remaining flour. Stir in cheese (batter will be thick). Do
not knead. Cover and let rise in a warm place until doubled, about 20
minutes.
Stir dough down. Grease an 8-in. x 4-in. x 2-in. loaf pan and
sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover
and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10
minutes before removing from pan to a wire rack. Store in the
refrigerator. Yield: 1 loaf (16 slices).
Nutrition Facts
One serving: 1 slice Calories: 125 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 24 mg Sodium: 90 mg Carbohydrate: 18 g Fiber: 1 g Protein:
4 g Diabetic Exchange: 1 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Cheddar-Batter-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Batter-Bread
Messages in this topic (3)
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2a. Cheddar Biscuit Cups
Posted by: “Beth
Cheddar Biscuit Cups
Taste of Home
It takes only four ingredients to stir up these moist and tender cheddar
biscuits. “You can double the recipe have leftovers for breakfast the
next day. Just split open, toast and butter,” suggests Sara Dukes of
Bartow, Georgia.
SERVINGS: 5
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
Directions:
In a small bowl, combine the flour and cheese. Stir in milk and
mayonnaise just until moistened.
Fill five greased muffin cups two-thirds full. Fill empty muffin
cups halfway with water. Bake at 425° for 17-20 minutes or until
golden brown. Yield: 5 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 175 Fat: 8 g Saturated Fat: 4 g
Cholesterol: 17 mg Sodium: 398 mg Carbohydrate: 19 g Fiber: 0 g Protein:
6 g
Comments
Re: Cheddar Biscuit Cups
I love and make these when we camp! They are easy and taste wonderful!
Sassafras245
http://www.tasteofhome.com/Recipes/Cheddar-Biscuit-Cups
http://www.tasteofhome.com/Recipes/Cheddar-Biscuit-Cups
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3. Cheddar Biscuits
Posted by: “Beth
Cheddar Biscuits
Quick Cooking
“I often serve my family these warm cheese biscuits with a hearty
breakfast of bacon and eggs,” shares Colleen Horudko of Warman,
Saskatchewan. “They freeze well, too.”
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1/3 cup shortening
1 cup buttermilk
Directions:
In a bowl, combine flour, baking powder, baking soda and salt. Cut in
cheese and shortening until crumbly. Add buttermilk; stir until just
moistened.
Turn onto a lightly floured surface; knead 8-10 times. Roll out to
1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an
ungreased baking sheet. Bake at 425° for 10-12 minutes or until
golden brown. Yield: 16 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 118 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 6 mg Sodium: 251 mg Carbohydrate: 13 g Fiber: 0 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Cheddar-Biscuits
http://www.tasteofhome.com/Recipes/Cheddar-Biscuits
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4. Cheddar Bread Twists
Posted by: “Beth
Cheddar Bread Twists
Taste of Home
These quick-to-fix bread sticks are light and flaky, with a little
crunch. Serve the cheesy twists as a side dish or even as an appetizer
with dip. Tracy travers of Fairhaven, Massachusetts shared the recipe.
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 sheet frozen puff pastry, thawed
1 egg white
1 tablespoon cold water
1/2 cup shredded cheddar cheese
Dash salt
Directions:
Place the puff pastry on a greased baking sheet. In a small bowl, beat
the egg white and water; brush over pastry. Sprinkle with cheese and
salt.
Cut into ten 1-in. strips; twist each strip three times. Bake at
400° for 10-13 minutes or until golden brown. Yield: 10 breadsticks.
http://www.tasteofhome.com/Recipes/Cheddar-Bread-Twists
http://www.tasteofhome.com/Recipes/Cheddar-Bread-Twists
Messages in this topic (1)
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5. Cheddar Buttermilk Biscuits
Posted by: “Beth
Cheddar Buttermilk Biscuits
Taste of Home’s Holiday & Celebrations Cookbook
Every bite of these flaky biscuits get a little kick from cayenne pepper
and sharp cheddar cheese. They’re a nice accompaniment to soup and stew.
Kimberley Nuttall, San Marco, California
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk
Directions:
In a bowl, combine the flour, sugar, baking powder, salt and cayenne.
Cut in butter until mixture resembles coarse crumbs. Add the cheese and
toss. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll
to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1
in. apart on an ungreased baking sheet. Bake at 425° for 15-18
minutes or until golden brown. Serve warm. Yield: 6-8 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 261 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 39 mg Sodium: 530 mg Carbohydrate: 28 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Cheddar-Buttermilk-Biscuits
http://www.tasteofhome.com/Recipes/Cheddar-Buttermilk-Biscuits
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6. Cheddar Casserole Bread
Posted by: “Beth
Cheddar Casserole Bread
Quick Cooking
Whether served on a brunch buffet or alongside a bowl of soup, one wedge
of Marillyn Miner’s rugged round loaf won’t be enough. The bake from
Santa Margarita. California only needs a few items to create this savory
sensation that keeps guests asking for more.
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup mayonnaise*
1 egg, beaten
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Directions:
In a bowl, combine the flour, baking powder and salt. Add the milk,
mayonnaise and egg; mix just until combined. Fold in the cheese and
onions. Spoon into a greased 9-in. round baking pan.
Bake at 425° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Refrigerate any leftovers. Yield: 6-8 servings.
Nutrition Facts
One serving: (1 slice) Calories: 377 Fat: 22 g Saturated Fat: 9 g
Cholesterol: 67 mg Sodium: 505 mg Carbohydrate: 33 g Fiber: 1 g Protein:
12 g
http://www.tasteofhome.com/Recipes/Cheddar-Casserole-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Casserole-Bread
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7. Cheddar Chili Braid
Posted by: “Beth
Cheddar Chili Braid
Best of Country Breads
Hot roll mix gives me a head start when making this savory bread. I
usually make it with a big pot of chili and serve thick warm slices for
“dunking”.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 30 min.
Ingredients:
1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
2 eggs
2 cups (8 ounces) shredded cheddar cheese
2 tablespoons canned chopped green chilies, drained
2 tablespoons grated Parmesan cheese
Directions:
In a large bowl, combine contents of roll mix and yeast packet; stir in
water, one egg, cheddar cheese and chilies. Turn onto a floured surface;
knead dough until smooth and elastic, about 5 minutes. Cover and let
rest for 5 minutes.
Divide into thirds. Shape each into a 14-in. rope. Place ropes on a
greased baking sheet and braid; pinch ends to seal and tuck under. Cover
and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese.
Bake at 375° for 30 minutes or until golden brown. Remove from pan to
a wire rack. Yield: 1 loaf.
Nutrition Facts
One serving: (1 slice) Calories: 222 Fat: 8 g Saturated Fat: 4 g
Cholesterol: 56 mg Sodium: 397 mg Carbohydrate: 27 g Fiber: 1 g Protein:
9 g
http://www.tasteofhome.com/Recipes/Cheddar-Chili-Braid
http://www.tasteofhome.com/Recipes/Cheddar-Chili-Braid
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8. Cheddar Chive Bread
Posted by: “Beth
Cheddar Chive Bread
Reminisce Extra
“THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili.
In addition to a garnish of cheddar cheese on the chili, which Mom often
added, we had her wonderful bread, chock-full of cheese flavor.
Sometimes I’ll make the dough into rolls or soft breadsticks.”
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 40 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
5-3/4 to 6-1/4 cups all-purpose flour
3 cups (12 ounces) shredded cheddar cheese
1/2 cup chopped dried chives
1/4 cup butter or margarine, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon dried thyme
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add 3 cups flour,
cheese, chives, butter, sugar, salt and thyme; beat for 2 minutes. Stir
in enough of the remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise
in a warm place until doubled, about 1 hour. Punch dough down. Shape
into two loaves and place in greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake
at 350° for 40-45 minutes or until golden brown. Remove from pans to
cool on a wire rack. Yield: 2 loaves. If Cooking for Two: Wrap one loaf
in heavy-duty aluminum foil and freeze.
Nutrition Facts
One serving: (1 slice) Calories: 139 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 15 mg Sodium: 189 mg Carbohydrate: 19 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Bread
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9. Cheddar Chive Muffins
Posted by: “Beth
Cheddar Chive Muffins
Quick Cooking
“These savory muffins have been a favorite since I made the first batch
several years ago,” reports Donna Royer of Largo, Florida. “I usually
have all of the ingredients on hand, so they’re easy to mix up at the
last minute. They’re great with dinner.”
SERVINGS: 12
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
1-1/4 cups milk
3/4 cup mashed potato flakes
1 egg
1/3 cup vegetable oil
1 cup (4 ounces) shredded cheddar cheese
1-2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons snipped chives
1 tablespoon dried parsley flakes
2 teaspoons baking powder
1 teaspoon salt
Directions:
In a small saucepan, bring milk to a boil. Remove from the heat; stir in
potato flakes. Let stand for 2 minutes. Whip with a fork until smooth;
cool slightly. Transfer to a large bowl. Beat in egg, oil and cheese.
Combine the flour, sugar, chives, parsley, baking powder and salt; stir
into potato mixture just until moistened (batter will be thick).
Fill greased muffin cups three-fourths full. Bake at 400° for
20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes;
remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 199 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 31 mg Sodium: 347 mg Carbohydrate: 21 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Muffins
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Muffins
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10. Cheddar Corn Bread
Posted by: “Beth
Cheddar Corn Bread
Taste of Home
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
Directions:
In a large bowl, combine the corn bread mix, eggs, milk and yogurt until
blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. x
2-in. baking dish.
Bake at 400° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cut into squares. Serve warm. Yield: 12
servings.
Nutrition Facts
One serving: (1 piece) Calories: 148 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 48 mg Sodium: 314 mg Carbohydrate: 22 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Corn-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Corn-Bread
Another Group Owned By *~Beth~*
http://groups.yahoo.com/group/breadsanddoughs/
Anise Cookies - Italian
Anise Cookies
Reminisce
“MY AUNT would make these cookies for dessert. I can remember walking
into the house and I’d almost swoon when I smelled them bakingthe
aroma seemed to fill every room. They were my favorite, and they still
are. Back then, I used to pretend Aunt Carmella made them especially for
me!”
SERVINGS: 21
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min. + cooling
Ingredients:
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons crushed aniseed
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1-1/4 teaspoons vanilla extract
2 eggs
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions:
Line a baking pan with foil; set aside. In a bowl, combine the flour,
baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
In a small mixing bowl, cream butter and 3/4 cup sugar until light
and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour
mixture.
Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on
the prepared baking sheet. Smooth the surface of each rectangle; brush
with milk and sprinkle with remaining sugar.
Bake at 375° for 20 minutes or until golden brown and firm to the
touch. Remove from the oven and reduce heat to 300°. Transfer
rectangles with foil to a wire racks; cool for 15 minutes. Place
rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place
slices, cut side down, on baking sheets.
Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to
cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2
dozen.
Nutrition Facts
One serving: (2 each) Calories: 178 Fat: 8 g Saturated Fat: 3 g
Cholesterol: 32 mg Sodium: 194 mg Carbohydrate: 22 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Anise-Cookies
http://www.tasteofhome.com/Recipes/Anise-Cookies
All-Purpose Meat Sauce - Italian
Posted by: “Beth
All-Purpose Meat Sauce
Country Woman
Meet the Cook: Experimenting with different herbs and spices led to this
sauce...my husband does not like bland food! I now make it for him and
our three children - 5, 3 and 22 months - at least once a week. Marc
says it’s even better the next day. -Sonja Fontaine, Winnipeg, Manitoba
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 30 min.
Ingredients:
1 pound ground beef
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
Pinch each dried thyme, tarragon and ground cinnamon
Hot pepper sauce and cayenne pepper to taste
Directions:
In a large skillet or Dutch oven, cook the beef and garlic until beef is
browned; drain. Stir in all remaining ingredients. Simmer, uncovered,
for 30 minutes or until sauce is as thick as desired, stirring
occasionally. Serve over pasta or rice, or use for making lasagna,
pizza, chili dogs, tacos or sloppy joes. Yield: 4 cups.
Nutrition Facts
One serving: (1/2 cup) Calories: 142 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 30 mg Sodium: 721 mg Carbohydrate: 9 g Fiber: 1 g Protein:
13 g
http://www.tasteofhome.com/Recipes/All-Purpose-Meat-Sauce
http://www.tasteofhome.com/Recipes/All-Purpose-Meat-Sauce
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3. Almond Cherry Biscotti - Italian
Posted by: “Beth
Almond Cherry Biscotti
Best of Country Cookies
I love baking all kinds of cookies, but since I’m Italian, biscotti is
my all-time favorite. I remember nibbling on these as a child each
Christmas.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold butter
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 cup halved candied cherries
Directions:
In a large bowl, combine the flour, sugar, salt and baking powder. Cut
in butter until mixture resembles coarse crumbs.
In another bowl, whisk the eggs, milk and vanilla; stir into dry
ingredients until blended. Stir in almonds and cherries (dough will be
crumbly).
Divide dough in half; shape into two balls. On an ungreased baking
sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
Bake at 350° for 30-35 minutes or until golden brown. Carefully
remove to wire racks; cool for 20 minutes. Transfer to a cutting board;
cut diagonally with a sharp knife into 3/4-in. slices. Place cut side
down on ungreased baking sheets.
Bake for 15 minutes or until firm. Remove to wire racks to cool.
Store in an airtight container. Yield: 2 dozen.
Nutrition Facts
One serving: 2 biscotti Calories: 293 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 46 mg Sodium: 176 mg Carbohydrate: 46 g Fiber: 2 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Almond-Cherry-Biscotti
http://www.tasteofhome.com/Recipes/Almond-Cherry-Biscotti
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4. Almond-Apricot Chicken Salad - Italian
Posted by: “Beth
Almond-Apricot Chicken Salad
Country Chicken Cookbook
Here’s a one-of-a-kind pasta salad that combines tender chicken, sweet
apricots and crunchy vegetables. Plus, the lemony dressing can’t be
beat.
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
1 package (8 ounces) spiral pasta
1 package (6 ounces) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon pepper
3/4 cup sliced almonds, toasted
Directions:
Cook pasta according to package directions, adding apricots during the
last 4 minutes. Drain and rinse with cold water; place in a large bowl.
Add broccoli, chicken, onions and celery. In a small bowl, combine the
next eight ingredients. Pour over salad and toss to coat. Cover and
chill until ready to serve; fold in almonds. Yield: 8-10 servings.
Nutrition Facts
One serving: (1 cup) Calories: 411 Fat: 24 g Saturated Fat: 6 g
Cholesterol: 52 mg Sodium: 524 mg Carbohydrate: 31 g Fiber: 4 g Protein:
17 g
Comments
Re: Almond-Apricot Chicken Salad
Wonderful combination of flavors!!! Nice change from same old chicken
salad.....Great Recipe!
noble6570
http://www.tasteofhome.com/Recipes/Almond-Apricot-Chicken-Salad
http://www.tasteofhome.com/Recipes/Almond-Apricot-Chicken-Salad
http://groups.yahoo.com/group/world-recipe-fiesta/
Grilled corn and vegs.
http://whatscookingamerica.net/Vegetables/GrillingCorn.htm
http://bbq.about.com/od/fruitandvegetables/a/aa060806a.htm
http://www.howtodothings.com/food-and-drink/a2567-how-to-grill-corn-on-the-cob.html
Here is one way of doing it that I didn’t think of.
It would be great for kids too.
http://video.about.com/bbq/Grilled-Corn-on-the-Cob.htm
1. Blueberry Preserves
Posted by: “KittyHawk”
Blueberry Preserves
5 cups fresh blueberries, stemmed and washed
2 tsp lemon juice
2 1/4 cups sugar
grated rind of 1 orange
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
Combine all ingredients in a large stainless pot. Cook to the jell point
or until desired thickness is reached. Stir frequently.
Ladle into prepared jars leaving 1/4 inch head space. Process for 10
minutes in a boiling water bath. Adjust time according to altitude.
Makes 5 half pints
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2a. Strawberry Margarita Preserves
Posted by: “KittyHawk”
Strawberry Margarita Preserves
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 Tbsp triple sec
2 Tbsp strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and
measure
2 cups Combine berries, apples and lemon juice in a large stainless
steel or enamel saucepan. Bring to a full boil stirring constantly. Add
sugar to boiling fruit and stir until dissolved. Boil gently uncovered,
stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Remove mixture from heat. Stir in tequila, triple sec and schnapps.
Return to heat
and boil for 5 minutes.
Ladle into hot jars, leaving 1/4 inch headspace. Remove bubbles. Process
in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes: 6 half pints
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3a. Papaya Peach Preserves
Posted by: “KittyHawk”
Papaya Peach Preserves
3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 lb)
2 cups 3/4 inch cubed, seeded, peeled papayas (about 1 1/2 lb)
1/4 cup lemon juice
1/4 cup water
1 - 6 inch vanilla bean
1 package powdered pectin
5 cup granulated sugar
Prepare jars and lids.
Combine peaches, papayas, lemon juice, water and vanilla bean in a large
saucepot. Simmer mixture 10 to 15 minutes, stirring occasionally. Stir
in pectin; bring to a boil over high heat, stirring constantly. Add
sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1
minute, stirring constantly.
Remove from heat. Remove vanilla bean. Skim foam if necessary. Ladle hot
preserves into hot jars, leaving 1/4 inch headspace. Wipe jar rim clean.
Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.
Process 10 minutes in a boiling water bath. Adjust time according to
altitude.
Yields about 6 half pints
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4a. Banana Split Conserve
Posted by: “KittyHawk”
Banana Split Conserve
4 cups thoroughly mashed bananas
5 cups granulated sugar
2/3 cup bottled lemon juice
1 tsp Fruit Fresh
1 package liquid pectin
3 - 1 oz squares unsweetened dark chocolate
2 Tbsp light rum or rum extract
1 cup coarsely chopped walnuts
In a medium stockpot, combine the mashed bananas, lemon juice and Fruit
Fresh. Gradually add in the sugar and chocolate.
Over medium heat, heat the mixture stirring constantly, until the sugar
is dissolved and the chocolate is melted.
Increase the heat to medium high and bring the mixture to a full rolling
boil, stirring constantly so it will not scorch. Stir in the liquid
pectin and return to a full rolling boil for 1 more minute, stirring
constantly.
Skim off any foam. Remove the stockpot from the heat, stir in the
walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head
space. Wipe rims. Cap and seal. Process in a water bath canner for 10
minutes for half pints or 15 minutes for pints. Adjust time according to
altitude.
Yields 9 to 10 half pints
________________________________________________________________________
________________________________________________________________________
5. Cherry Preserves
Posted by: “KittyHawk”
Cherry Preserves
4 cups cherries, pitted and chopped
5 cups granulated sugar
1 Tbsp almond extract
juice and grated zest of one lemon
1 package powder pectin
Sort and wash fully ripe cherries. Remove stems and pits. Chop fine.
Put cherries, pectin, lemon juice and zest into a large stockpot and
bring to a boil on high heat, stirring constantly.
Add the sugar, continue stirring, and bring to a rolling boil. Boil hard
for one minute. Remove from heat and stir in almond extract.
Ladle into sterilized jars leaving 1/4 inch headspace. Process in a
boiling water bath for 10 minutes. Adjust time according to altitude.
Yields: 7 half pints
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Happy 4th of July!
~ Hooray for the Red, White and Blue coloring page
http://www.janbrett.com/flag_hooray.htm
~ Pledge Allegiance to the Flag coloring page
http://www.janbrett.com/pledge_allegiance_to_the_flag_coloring_page.htm
~ Hedgie Love Okinawa Japan coloring page
http://www.janbrett.com/hedgie_loves_okinawa.htm
~ Hedgie wants to be a Blue Angel when He Grows Up coloring page
http://www.janbrett.com/hedgie_wants_to_be_a_blue_angel1_.htm
~ Okinawa Diving Mural
http://www.janbrett.com/okinawa_mural/okinawa_coloring_mural_main.htm
~ Stationery for Friendly Letters Together we Stand
http://www.janbrett.com/stationery/friendly_letter_together_we_stand.htm
~ Together We Stand Email Postcard
http://www.janbrett.com/vcards/gbrowse.php?cat_id=48
[Sorry, my fault, I missed this in my email..granny]
July 6, 2008 Anti-Terrorism News - UnitedStatesAction.com
(Iraq) Al-Qaeda is driven from Mosul bastion after bloody last stand
http://www.timesonline.co.uk/tol/news/world/iraq/article4276323.ece
(Iraq) Al Qaeda in Iraq Defeated?
http://www.outsidethebeltway.com/archives/2008/07/al_qaeda_in_iraq_defeated/
Iraqi Parties, After Meetings in Finland, Agree on Principles to Guide Further Talks
http://www.nytimes.com/2008/07/06/world/middleeast/06iraq.html?ref=world
(Iraq) Dirty Money And Deadly Diehards — criminal gangs and diehard Sunnis still a problem in Iraq
http://www.strategypage.com/qnd/iraq/articles/20080706.aspx
Huge Iraqi stockpile of uranium is secretly shipped into Canada
http://www.570news.com/news/international/article.jsp?content=w0705115A
Afghanistan orders investigation into US attack — allegations that civilians were hit
http://news.yahoo.com/s/ap/20080706/ap_on_re_as/afghan_violence;_ylt=An.pmZVZYbD5YioK7GJza0ms0NUE
(Afghanistan) Afghan officials: US missiles killed 27 civilians (update)
http://news.yahoo.com/s/ap/20080706/ap_on_re_as/afghan_violence;_ylt=AjM8rLeffKWA0qpMiVL9.zCs0NUE
(Afghanistan) Where Afghan heroin is turned into Kalashnikovs
http://www.sundayherald.com/international/shinternational/display.var.2381313.0.0.php
(Afghanistan) Canada’s top soldier doesn’t believe Taliban making a comeback
http://www.theglobeandmail.com/servlet/story/RTGAM.20080705.wnatynczyk0705/BNStory/Front
(Pakistan) Blast Strikes Pakistani Police Station — in Islamabad, at least 19 killed, Baitullah Mehsud being investigated
http://www.cbsnews.com/stories/2008/07/06/world/main4235241.shtml
— see Animesh Roul’s July 6th post
http://counterterrorismblog.org/2008/07/pakistan_deadly_suicide_blast.php#trackbacks
(Pakistan) ‘Jihadistan’ in Hindu Kush - the rise of a terrorist state (Commentary)
http://www.newkerala.com/one.php?action=fullnews&id=81680
(Pakistan) Terror camps active in Pakistan, says Zardari
http://indiatoday.digitaltoday.in/index.php?option=com_content&task=view&id=10945&issueid=61&Itemid=1
(Pakistan) Terror plot foiled in Quetta — police defuse a kg of explosive material
http://www.thenews.com.pk/daily_detail.asp?id=122487
(Pakistan) ANALYSIS: Political dimensions of counter-terrorism
http://www.dailytimes.com.pk/default.asp?page=2008%5C07%5C06%5Cstory_6-7-2008_pg3_2
(Pakistan) ‘Govt may ink deals with other Swat militants’
http://www.dailytimes.com.pk/default.asp?page=2008%5C07%5C06%5Cstory_6-7-2008_pg7_12
(Pakistan) ANALYSIS-Crises surround Pakistan government’s 1st 100 days
http://www.reuters.com/article/latestCrisis/idUSISL88893
(India) ULFA ceasefire group not to lay down arms — United Liberation Front of Assam
http://in.news.yahoo.com/43/20080706/812/tnl-ulfa-ceasefire-group-not-to-lay-down_1.html
(India) Mobs Unleash Terror on Highway, Thousands Stranded
http://www.kashmirobserver.com/index.php?option=com_content&view=article&id=401:mobs-unleash-terror-on-highway-thousands-stranded&catid=50:localnews&Itemid=81
(India) 30 kg of RDX recovered from militant hideout in J-K
http://www.ptinews.com/pti%5Cptisite.nsf/0/4DDC1218833AC9DB6525747E003948D4?OpenDocument
(India) Militant attacks on RIMS official continue even as one more killed
http://www.kanglaonline.com/index.php?template=headline&newsid=42635&typeid=1
(U.S.) Holy Land defendants ask judge to dismiss terrorism financing case
http://www.dallasnews.com/sharedcontent/dws/dn/yahoolatestnews/stories/070608dnmetholyland.2eee6e7.html?npc
— see Andrew Cochran’s June 23rd post
http://counterterrorismblog.org/2008/06/seventh_circuit_vacates_holy_l.php
(U.S.) Foundation Hires Terrorism Guru For NYPD — Marc Sageman
http://www.wnbc.com/news/16803120/detail.html?rss=ny&psp=news
— see Jeffrey Imm’s March 17th post
http://counterterrorismblog.org/2008/03/non-interventionism.php
US removes uranium from Iraq
http://news.yahoo.com/s/ap/20080706/ap_on_re_mi_ea/iraq_yellowcake_mission;_ylt=AgAlT3nMQSTEkTqRf1r9u.Ws0NUE
(U.S.) Undercover city detective finds hints of danger among mosques
http://www.nydailynews.com/news/ny_crime/2008/07/05/2008-07-05_undercover_city_detective_finds_hints_of.html
(U.S.) Data-sharing: Many terror suspects have U.S. records
http://www.star-telegram.com/national_news/story/743209.html
US wants sci-fi killer robots for terror fight
http://news.scotsman.com/world/US-wants—scifi-killer.4260519.jp
(U.S.) CIA Chief Tries to Repair Damage From Scandals
http://www.courant.com/news/nationworld/hc-hayden0706.artjul06,0,4119853.story?track=rss
(U.S.) FBI Surveillance Team Reveals Tricks Of The Trade
http://www.npr.org/templates/story/story.php?storyId=92207687
(UK) Britain to watch island allegedly used to ferry terrorism suspects — suspicion about Diego Garcia outpost
http://www.denverpost.com/ci_9798013?source=rss
(UK) Russian espionage endangering British safety — distracting MI5 from fight against terror
http://uk.news.yahoo.com/itn/20080706/tuk-russian-espionage-endangering-britis-dba1618.html
Israel hands Hezbollah list of demands prior to swap
http://www.haaretz.com/hasen/spages/999329.html
Israel reopens Gaza crossings three days after rocket attack
http://news.yahoo.com/s/afp/20080706/wl_mideast_afp/mideastconflictgaza_080706071130
Israel successfully tests missile interceptor: report
http://news.yahoo.com/s/afp/20080706/wl_mideast_afp/mideastdefenceweapons_080706073431
Hamas television slams U.S. resolution over terror group brand
http://english.people.com.cn/90001/90777/90854/6442879.html
(Palestine) Abbas to hold talks in Syria on inter-Palestinian dialogue
http://www.earthtimes.org/articles/show/217089,abbas-to-hold-talks-in-syria-on-inter-palestinian-dialogue.html
(Iran) Report: U.S. fears Israeli strike won’t take out Iran nukes
http://www.haaretz.com/hasen/spages/999334.html
Iran Says Its Nuclear Policy Has Not Changed
http://www.nytimes.com/2008/07/06/world/middleeast/06iran.html?_r=1&ref=world&oref=slogin
Iran’s Leaders Divided on U.S — Recent Contradictory Remarks Illustrate Debate Over Relations
http://www.washingtonpost.com/wp-dyn/content/article/2008/07/05/AR2008070501402.html
(Iran/Israel) US Pentagon doubts Israeli intelligence over Iran’s nuclear program
http://www.telegraph.co.uk/news/worldnews/middleeast/2253414/US-Pentagon-doubts-Israeli-intelligence-over-Iran%27s-nuclear-programme.html
(Iran) Maliki: Iraq no launch pad for Iran strike
http://www.tehrantimes.com/index_View.asp?code=172450
Syria ‘would break links with Iran’ if America steps in to help it
http://www.timesonline.co.uk/tol/news/world/iraq/article4276323.ece
(Syria) Police Kill 9 Inmates at Syrian Prison. Syrian military police officers fired on Islamist inmates
early on Saturday during a riot at a prison outside Damascus.
http://www.nytimes.com/2008/07/06/world/middleeast/06syria.html?hp
(Lebanon) Editorial: Lebanon’s new status quo
http://www.dailytimes.com.pk/default.asp?page=2008\07\06\story_6-7-2008_pg3_6
(Lebanon) Bomb Explodes Near Ain al-Hilweh
http://www.naharnet.com/domino/tn/NewsDesk.nsf/getstory?openform&1181FECAF9360EF4C225747D0027959E
Gaza cease-fire sputters
http://www.mcclatchydc.com/homepage/story/43232.html
(Gaza) Hamas TV: U.S. bill to outlaw us aims at silencing free voices
http://www.haaretz.com/hasen/spages/999080.html
Abbas spokesman rules out Hamas talks in Syria
http://www.turkishpress.com/news.asp?id=239977
Israel, Palestinians to meet in Washington
http://www.upi.com/Top_News/2008/07/05/Israel_Palestinians_to_meet_in_Washington/UPI-60951215284208/
(Saudi Arabia) A Betty Ford clinic for jihadis. PlayStations, new kitchens and art classes
are part of Saudi Arabias softly, softly approach to rehabilitating terrorists.
http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/tv_and_radio/article4275042.
Mauritanian Police Arrest Suspected Terrorist: Sources — responsible for communications within Ansar Allah group
http://www.nasdaq.com/aspxcontent/NewsStory.aspx?cpath=20080706%5cACQDJON200807060820DOWJONESDJONLINE000284.htm&&mypage=newsheadlines&title=Mauritanian%20Police%20Arrest%20Suspected%20Terrorist:%20Sources
Libya Islamists in talks on ending struggle — Libyan Islamic Fighting Group “practically defunct”
http://www.timesofmalta.com/articles/view/20080706/world-news/libya-islamists-in-talks-on-ending-struggle
Yemen blast just one sign of nation’s troubles
http://www.latimes.com/news/nationworld/world/la-fg-yemen6-2008jul06,0,3995552.story?track=rss
Egypt uncovers three tunnels on border with Gaza strip
http://www.haaretz.com/hasen/spages/999094.html
Algeria vows to pursue reconciliation peace push
http://www.gulfnews.com/region/Algeria/10226552.html
(Nigeria) Gunmen kidnap brother of Nigerian soccer star
http://canadianpress.google.com/article/ALeqM5h9haDCkTJn2xdrDkMAD-l7NX52dQ
(Nigeria) Militant leader killed in Bayelsa gang war
http://www.vanguardngr.com/index.php?option=com_content&task=view&id=11720&Itemid=0
(Georgia) Five Blasts In Georgia Near Conflict Zone
http://www.nytimes.com/reuters/world/international-georgia-abkhazia-explosion.html
Turkish army says killed two PKK guerrillas
http://www.reuters.com/article/featuredCrisis/idUSL05431573
(Turkey) Barzani remarks ruin chances of Erdogan meeting with Kurds
http://www.todayszaman.com/tz-web/detaylar.do?load=detay&link=146692&bolum=102
Turkey Arrests Retired Generals In Coup Probe
http://www.nytimes.com/reuters/world/international-turkey-arrests-generals.html
(Philippines) New Army deployment near MILF camp criticized (my title)
http://www.mindanews.com/index.php?option=com_content&task=view&id=4691&Itemid=190
(Indonesia) Home Affairs says no intelligence or info to suggest Mas Selamat is in Indonesia — escaped Jemaah Islamiyah leader on the run
http://sg.news.yahoo.com/cna/20080706/tap-358631-231650b.html
(Indonesia) Cross-border Cooperation key to Combat Terrorism, says Indonesian FM
http://malaysia.news.yahoo.com/bnm/20080706/tts-d8-indonesia-terrorism-993ba14.html
Indonesian official says arrests of Islamic militants have weakened terror network
http://malaysia.news.yahoo.com/ap/20080706/tap-as-indonesia-terror-64ed358.html
(Sri Lanka) 35 rebels, 1 soldier killed in Sri Lanka
http://www.kansascity.com/news/world/story/691806.html
(North Korea) At Group of 8 summit, Bush defends decision on North Korea — to remove from state sponsor of terror list
http://www.iht.com/articles/2008/07/06/asia/07prexy.php
(Colombia) Video shows orderly hostage rescue become celebration
http://www.cnn.com/2008/WORLD/americas/07/04/hostage.drama/index.html?section=cnn_latest
(Colombia) Rescue of hostages may stir FARC’s wrath
http://www.miamiherald.com/news/world/story/595091.html
__._,_.___
If reposting elsewhere, please credit source of this research as UnitedStatesAction.com
Hi Folks, looks I have goofed again.
But goofs go, maybe it was directed by other hands.
Do go and read the article on moving the Iraq yellow cake to Canada, we did the same at the beginning of the war to Tennessee, but few ever heard that.
Read it here:
http://www.570news.com/news/international/article.jsp?content=w0705115A
This makes the possibility of what we are facing in America, very real and it makes no difference what the liberals say, it is a real threat.
granny
SALMONELLOSIS, SEROTYPE SAINTPAUL, TOMATOES - USA (12): MORE DOUBTS
*******************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1]
Date: Fri 4 Jul 2008
Source: CDC [edited]
http://www.cdc.gov/salmonella/saintpaul/
Case count information as of 9 pm EDT, 3 Jul 2008
Since April 2008, 943 persons infected with _S._ Saintpaul with the
same genetic fingerprint have been identified in 40 states, the
District of Columbia, and Canada. These were identified because
clinical laboratories in all states send Salmonella strains from ill
persons to their State public health laboratory for characterization.
No new states report ill persons. The number of ill persons
identified in each state is as follows: Alabama (2 persons), Arkansas
(10), Arizona (45), California (8), Colorado (12), Connecticut (4),
Florida (2), Georgia (24), Idaho (4), Illinois (93), Indiana (14),
Iowa (2), Kansas (17), Kentucky (1), Louisiana (1), Maine (1),
Maryland (29), Massachusetts (22), Michigan (7), Minnesota (8),
Missouri (12), New Hampshire (4), Nevada (11), New Jersey (9), New
Mexico (98), New York (28), North Carolina (10), Ohio (7), Oklahoma
(23), Oregon (10), Pennsylvania (8), Rhode Island (3), South Carolina
(1), Tennessee (8), Texas (356), Utah (2), Virginia (29), Vermont
(2), Washington (4), Wisconsin (10), and the District of Columbia
(1). One ill person is reported from Ontario, Canada. The ill person
reported travel to the USA and became ill on the day of the return
trip to Canada.
Among the 645 persons with information available, illnesses began
between 10 Apr 2008 and 26 Jun 2008, including 225 who became ill on
1 Jun 2008 or later. Many steps must occur between a person becoming
ill and the determination that the illness was caused by the outbreak
strain; these steps take an average of 2-3 weeks. Therefore, an
illness reported today may have begun 2-3 weeks ago. Patients range
in age from less than 1 to 99 years; 50 percent are female. The rate
of illness is highest among persons 20 to 29 years old; the rate of
illness is lowest in children 10 to 19 years old and in persons 80 or
more years old. At least 130 persons were hospitalized.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[Since ProMED’s last posting on this still ongoing outbreak, 92
additional cases have been linked to the implicated strain of _S._
Saintpaul, 4 more states are involved (Iowa, Louisiana, Alabama, and
South Carolina) and 52 more cases (more than half of all the newly
reported cases) have occurred in June 2008. To date, 225/943 (nearly
24 percent) of all cases had the onset of illness essentially after
the announcement of the tomato risk. Additionally, the 1st case
reported from Canada has occurred (but was acquired in the USA). More
and more interest continues to occur regarding alternative sources,
but sources likely tied to meals with tomatoes. - Mod. LL]
*****
[2]
Date: Sat 5 Jul 2008
Source: CNN [edited]
http://www.cnn.com/2008/HEALTH/07/05/salmonella.outbreak/
Starting Mon 7 Jul 2008, FDA inspectors will expand the salmonella
search beyond tomatoes to include cilantro, jalapeno and serrano
peppers, scallions and onions. Tomatoes have been the suspected
source of a salmonella outbreak, but other foods are being looked at.
The FDA said it is going to test some foods from Mexico for
salmonella before they enter the USA market as part of the agency’s
investigation into the recent salmonella outbreak. The samples will
be taken to warehouses, where they will be tested.
“If [the sample] tests negative, it’s open to release” into the
marketplace, David Acheson, FDA’s associate commissioner for food
protection, said Saturday [5 Jul 2008]. “The amount of testing is
unlikely to have a significant impact to the flow of products into
the USA,” he added.
A former director of the Food and Drug Administration’s import
operations said the expanded search raises a number of questions
about the salmonella investigation.
“Where’s the contaminated product?” asked Carl Nielsen. “How would
you know? And where along the supply chain did it happen? Was it at
the retail level? Is somebody doing something to expose the product
at the retailer? Is it at the wholesale? Is it at the grower? Is it
at the processor? Is it in transport? Where is it? They don’t know.”
Although the source of the outbreak of the rare form of bacteria,
_S._ Saintpaul, remains unknown, it has produced many casualties,
including a 450 million dollar slice off tomato growers’ income, said
Tommy Thompson, former secretary of the Department of Health and
Human Services.
—
Communicated by:
ProMED-mail
promed@promedmail.org
Thanks for the ping on the Salmonella post, granny. Great thread BUMP!
1. Ginger Pancakes
Posted by: “Mechele
Ginger Pancakes
2 1/2 c. all purpose flour
1 tbsp. % 2B 2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 c. molasses
2 c. milk
2 lg. eggs
6 tbsp. butter or margarine, melted
1 c. raisins
Instructions
1. Put all the ingredients except raisins into a large bowl. Beat with an electric mixer until well blended. Stir in raisins. 2. Heat a griddle or skillet until drops of water flicked on the surface dance and sputter. Drop batter by 1/4 cupfuls onto lightly greased griddle. Cook until bubbles form on surface of pancakes or until brown
See Ya In The Funny Papers! :-D
Mechele H Planting Zone 5b
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2. Gingerbread Pancakes
Posted by: “Mechele
Gingerbread Pancakes
1 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of ground cloves
1/2 c. skim milk
3 tbsp. molasses
1 tbsp. vegetable oil
1 egg, lightly beaten
PEAR SAUCE
4 c. cubed peeled ripe pear (1 1/2 lb.)
2 tbsp. water
3 tbsp. brown sugar
1/8 tsp. ground ginger
Instructions
PANCAKE DIRECTIONS: Combine first 5 ingredients of pancake ingredients in a large bowl; stir well. Combine milk and next 3 ingredients. Add to dry ingredients, stirring until smooth. Spoon about 1/4 cup batter into a hot non-stick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 9 (4 inch) pancakes. Good served with pear sauce. PEAR SAUCE DIRECTIONS:Combine pears and water in medium saucepan. Cook covered over low heat 45 minutes or until tender. Stir in brown sugar and ginger. Partially mush until chunky. Cook over medium-low heat 5 minutes, stirring frequently. Serve warm or chilled. Yield: 2 1/2 cups (11 calories per tablespoon). Note: may be stored in airtight container in refrigerator up
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3. Gingerbread Raisin Pancakes
Posted by: “Mechele
Gingerbread Raisin Pancakes
2-1/2 c. flour
5 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 c. molasses
2 c. milk
2 eggs, slightly beaten
6 tbsp. butter or margarine, melted
1 c. raisins
Instructions
Mix flour, baking powder, salt, baking soda, and spices. Combine molasses and milk; add to eggs. Stir in melted butter. Add molasses mixture to flour mixture; stir only until moistened. Stir in raisins. Bake on hot griddle using 1/4 cup of batter for each pancake. Recipe can be cut in half.
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4. Hazelnut Pancakes
Posted by: “Mechele
Hazelnut Pancakes
3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed
Instructions
In a food processor or blender, grind hazelnuts into a meal, some small chunks are fine. Mix nuts with 1 cup water and seasonings. Add to mix with more water, approximately 1 1/2 cups to proper consistency. Cook on griddle.
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5. Homemade Maple Pancake Syrup
Posted by: “Mechele
Homemade Maple Pancake Syrup
1 c. brown sugar
3/4 c. water
1 tsp. maple flavoring
Instructions
Mix sugar and water in saucepan. Bring mixture to a boil; simmer for 15 minutes. (Don’t let it boil again, or overcook.) 3. Add maple flavoring; chill.
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6. Homemade Pancake Mix
Posted by: “Mechele
Homemade Pancake Mix
6 c. fine whole wheat flour
1-1/2 c. cornmeal
1/2 c. sugar
1 1/2 c. powdered skim milk
2 tbsp. baking powder
1/2 tsp. salt (opt.)
Instructions
Combine all ingredients and store in tightly covered jar. To cook, add 1 cup water to 1 cup mix; use less water if you want a thicker pancake. Stir only until lumps disappear. Lightly coat a non stick skillet or griddle with cooking spray and preheat until drops of cold water bounce and sputter. Drop batter to desired size and cook until bubbles form and edges begin to dry. Turn only once
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7. Homemade Syrup For Pancakes, Waffles Or French Toast
Posted by: “Mechele
Homemade Syrup For Pancakes, Waffles Or French Toast
1 c. white sugar
1 c. brown sugar
1- 1/3 c. water
Instructions
Bring to a boil and boil 5 minutes. Bottle and store in refrigerator. Before serving, heat whatever portion you wish to use.
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________________________________________________________________________
8. Homemade Peach Butter
Posted by: “Mechele
Honey Peach Butter
3/4 cup butter
1 (16 ounce) can unsweetened peach halves
1 teaspoon ground cinnamon
2 tablespoons honey
Place drained peaches into a large bowl.
Add honey and cinnamon. Mash to the consistency
of chunky applesauce.
Great topping for pancakes, French toast,
chicken or pork
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9. Kraft Maple Mallow Yam Bake
Posted by: “Mechele
Kraft Maple Mallow Yam Bake
2 (16 oz.) cans cut yams or sweet potatoes, drained
1/2 c. pancake syrup (maple)
1 c. Kraft miniature marshmallows
Instructions
Preheat oven to 350 degrees. Toss yams with syrup; spoon into 1 quart baking dish. Bake 30 minutes. Sprinkle with marshmallows; broil until lightly browned. Yield: 6 servings.
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10. Low Fat Pancakes
Posted by: “Mechele
Low Fat Pancakes
2 cup fat free buttermilk
1/2 cup imitation eggs
1/4 cup canola oil
1 3/4 flour
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 Tbsp. Sugar
Instructions
Mix milk, eggs and oil. Gradually add dry ingredients. Mix lightly together. Batter should be a little lumpy. Fry on greased hot grill or skillet until bubbles form and start to dry, turn and brown other side.
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11. Maple Bacon Pancake Casserole
Posted by: “Mechele
Maple Bacon Pancake Casserole
1-1/2 cup Bisquick
1-1/2 cup shredded Cheddar cheese
3/4 cup Milk
1/4 cup Maple flavored syrup
1 Tbsp. Sugar
2 Eggs
12 slices Bacon; cooked, crumbled
Instructions
Grease and flour microwave-safe pie plate. Beat together baking mix, 1/2 cup cheese, milk, syrup, sugar and eggs with a wire whisk until only small lumps remain; pour into pie plate. Microwave uncovered on High for 5 1/2 to 7 1/2 minutes, making sure to rotate the pie plate a quarter turn every 2 minutes. Sprinkle with remaining cheese and the bacon. Microwave uncovered until cheese is melted. Serves: 4-6
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12. Old Fashioned Apple Pancakes
Posted by: “Mechele
Old Fashioned Apple Pancakes
3 eggs
1/3 c. milk
1/3 c. flour
1/4 tsp. salt
2 tbsp. shortening
1/4 c. thin sliced apples
Instructions
Beat eggs slightly, add milk, then add flour and salt. Beat until smooth. Heat shortening in heavy skillet. Make sure sides are coated with shortening. Quickly pour mixture into skillet. Sprinkle apples on top. Bake at 400 degrees for 20 minutes. Serve as soon as it is taken from oven. Sprinkle with sugar and cinnamon.
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13. Old Fashioned Buttermilk Pancakes
Posted by: “Mechele
Old Fashioned Buttermilk Pancakes
1 egg
1 c. buttermilk
2 tbsp. shortening
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Instructions
Beat egg and remaining ingredients in order listed and beat until smooth. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break
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14. Old Fashioned Pancakes
Posted by: “Mechele
Old Fashioned Pancakes
2/3 c. self rising flour
1 egg
2 tbsp. Wesson oil
1/2 c. milk
Instructions
Mix ingredients with wire whisk or with mixer. Pour into hot skillet by large spoonful. Brown on both sides
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15. Old Fashioned Potato Pancakes
Posted by: “Mechele
Old Fashioned Potato Pancakes
Instructions
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater (Mom insists it tastes better). Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter
To visit group on the web, go to:
http://groups.yahoo.com/group/GrandmaSuesKitchen/
You are welcome and thanks for the bump.
I really don’t know what to think about the tomato scare, it just gets odder and odder, with no answers.
Thanks to both Milford421 and Mark Taylor for this exclusive report:
Thank you Mark Taylor.
July 8, 2008
http://www.familysecuritymatters.org/publications/id.554/pub_detail.asp
Exclusive: Mexican Truck Pilot Program - Fast Pass to Disease and Drugs
Mark Taylor
The most recent outbreak of salmonella poisoning of produce caused much alarm across
the country and cost American tomato growers millions in lost revenue. As of this writing,
over 900 salmonella cases have been diagnosed in 40 states.
While American farmers struggled as the CDC did their best to pin the tainted tomatoes on
them, their crops rotted on docks and in warehouses as consumers refused to buy
potentially contaminated goods. For those of us in Arkansas, it was a relief when our
famous Bradley County pink tomatoes were cleared; harvesting had not begun when the
outbreak occurred.
It came as no surprise when the CDC finally had to admit, rather reluctantly it seemed,
that the contaminated goods were not only tomatoes but possibly jalapeños and bulb
onions as well - all imported from Mexico. I had that suspicion long before the CDC’s
findings became public over the Fourth of July holiday week when many citizens were too
busy preparing for their festivities to pay attention to the news.
First and foremost, however, I must remind readers that the best way to protect
themselves from contaminates on fresh fruits and vegetables is to wash them before
eating or cooking them. This tidbit of common sense has been passed down from our
parents and grandparents and, at least theoretically, been taught in home economics
classes in government-funded schools across the country for decades. Contaminates can
be passed from the field, in transport and via other shoppers handling the product.
Remember, the person who picked up that tomato before you did may not have washed
her hands, and whatever her prior activities were, they now would be sitting on your
tomato.
When Department of Transportation Secretary Mary Peters began pushing the program to
allow Mexican trucks access to American highways and offered the “fast pass” through
Customs, it became an open door for drug and human smuggling. Ignoring opposition
from the Teamsters Union, the Owner/Operator Independent Drivers Association (OOIDA)
and individual truckers nationwide, President Bush and Ms. Peters continued to pander to
the Mexican government while pushing their spin on how “safe” it is to allow trucks from a
country rife with drug lord crime and corruption to have free access into the United States.
What failed to inspire Ms. Peters, beyond this short-sighted decision, were the legions of
weary American travelers from Mexico - all of whom were warned prior to entering that
country not to eat the food or drink the water due to unsanitary handling practices - but
managed to get very sick anyway. Somehow this simple fact seemed overlooked as Peters
cleared the way to allow produce, swarming with dangerous and even deadly bacteria, into
America only to harm American farmers and consumers in the process.
It matters not what the processing procedures of fresh fruits and vegetables imported
from Mexico are, as long as the trucks that carry them into America get a “fast pass”.
Meanwhile, Americans of all stripes get the shaft.
On June 13, 2008, SignOnSanDiego.com reported finding 805 packages of marijuana
weighing more than 5,500 pounds and with a street value of over $2.2 million dollars,
hidden among jalapeños, cucumbers and husk tomatoes. The driver of the truck was a
Mexican national with cargo originating in Mexico.
On June 27, 2008, the Missouri State Highway patrol busted truck driver Marcos J.
Tirjerina of McAllen, Texas, in New Madrid, Missouri. Tirjerina’s cargo? Assorted produce,
including 1538 pounds of marijuana.
Then there is Manuel Zuniga of Weslaco, Texas. Zuniga’s tractor trailer was searched after
being stopped for speeding through Indianapolis’ east side, on June 16, 2008. Among his
cargo of assorted produce were 500 pounds of marijuana.
Over the Fourth of July weekend - again as consumers were busily celebrating our nation’s
birthday - CNN reported that the Secretary of the Department of Health and Human
Services, Tommy Thompson, announced routine inspections of produce trucks attempting
to enter the United States from Mexico. The inspections include taking samples to test for
E.coli and salmonella. This is causing outrage from those who wish to protect their
contraband cargo not listed on the trucker’s manifest - the drugs being shipped across
the Mexican border in those shipments of peppers, tomatoes and onions. I would also
suggest an English lesson to Mexican produce haulers attempting to enter the United
States - “marijuana” does not translate into “produce” in English.
The possibility of bio-terror cannot be ruled out as America continues to fight the War on
Terror. It takes only one spraying of contaminated water at any point in time during
growth and transport, and even on a produce stand display, to create economic distress to
American farmers and spread illness and disease among unsuspecting consumers.
It is well past time for the United States government to put the safety and security of the
American people above the desires of a corrupt Mexican government. Trucks must be
inspected at the border. Not just randomly, but each and every truck attempting access to
the United States. The continued complacency and appeasement to the Mexican
government as they peddle contaminated food products and drugs into the United States,
sickening our citizens and strengthening the illegal drug trade within our borders, is
inexcusable.
Americans must insist upon American-grown produce, strict compliance within our food
processing plants with regard to sanitation and most importantly, a government of the
American people, by the American people and in the best interests in the health and
security of the American people.
FamilySecurityMatters.org Contributing Editor Mark R. Taylor served in Iraq from January
2004 to May 2005 as a civilian convoy commander, and his website is American Truckers
at War.
Click this to view on the web :
http://www.familysecuritymatters.org/publications/id.554/pub_detail.asp
Posted by: “Patricia
Butterscotch Apple Crisp
5 Baking Apples, peeled, cored and sliced
3/4 Cup Brown Sugar, packed brown
1/2 Cup All-purpose Flour
1/2 Cup Quick-cooking Oats
1 Pkg (3.5 oz) Butterscotch Pudding Mix (NOT instant kind)
1 tsp Ground Cinnamon
1/2 Cup Cold Butter or Margarine
Butter the sides of the crock-pot, then arrange apple slices in bottom
of 3-quart.
In a mixing bowl, combine sugar, flour, oats, pudding mix and cinnamon.
Cut in butter until mixture resembles coarse crumbs. Sprinkle over the
apples.
Cover and cook on low for 5 hours or until apples are tender. Serve with
ice cream, if desired.
http://groups.yahoo.com/group/crockpot-recipes/
Raspberry Fluff
1 can raspberry pie filling
1 can sweetened condensed milk
1 can drained pineapple tidbits
1 can drained fruit cocktail
1 can drained mandarin oranges
12 ounce cool whip
Blend together and chill
(I doubled this recipe and served in a punch bowl sitting in
a...Rubbermaid...container with ice)
Lisa
Thanks for the ping and link at #4933, granny. Thanks to Mark Taylor for a great article. Great thread!
Health/life BUMP!
You are welcome.
Stay safe, it is a wild wild world of today, and one cannot know what is going to happen next.
http://www.freerepublic.com/focus/news/2041241/posts?page=25#25
Salmonella signs point to peppers
Baltimore Sun ^ | July 4, 2008 | Jonathan D. Rockoff
Posted on Saturday, July 05, 2008 2:50:15 PM by kingattax
WASHINGTON - Investigators are seeing more signs that the salmonella outbreak blamed on tomatoes might have been caused by tainted jalapeno peppers and have begun collecting samples from restaurants and from the homes of those who have been sickened, according to health officials involved in the probe.
New interviews with those who became infected found that many had eaten jalapeno peppers, often in salsa served with Mexican food, according to two state health officials. So far, none of the jalapenos taken from restaurants and from the homes of those who became ill have tested positive for Salmonella saintpaul.
Continued.
Thanks to Gabz for the alert on this new article.
http://www.freerepublic.com/focus/chat/2040371/posts?page=4#4
Research Says Compound In Watermelon Can Have Aphrodisiac Effects
All Headline News ^ | July 2, 2008 | Nidhi Sharma
Posted on Thursday, July 03, 2008 11:52:34 AM by Diana in Wisconsin
Austin, TX (AHN) - Watermelon rinds could be the new natural aphrodisiac, new research has shown. Researchers from Texas A&M’s Fruit and Vegetable Improvement Center say the fruit’s rind can have a Viagra-like effect.
kalee to nw_arizona_granny
We had lots of steamed puddings when I was growing up. The Duff we had was made with a mixture of fruits and had a sauce of pouring custard. Now the only pudding we eat is the one I make and serve with brandied hard sauce for Christmas. YUM<<<
It sounds excellent, will you share your recipe?
It is something that I always planned to make and never did.
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