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 ...
Peanut Butter Chocolate SwirlCheesecake in the Crockpot
Posted by: “helen”
Peanut Butter Chocolate SwirlCheesecake in the Crockpot
A delicious cheesecake, cooked in the crockpot.
Ingredients:
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla 1/2 cup chocolate chips, melted (semisweet or milk
chocolate)
Preparation:
Combine crumbs with brown sugar; mix in melted butter until well moistened.
Pat into a 7-inch springform pan.
In a medium-sized mixing bowl, with an electric hand-held mixer, cream
together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on
medium speed
for about 2 minutes. Add peanut butter, flour, and vanilla; beat about 2
more minutes. Pour all but about 1/2 cup of the batter into the prepared
pan.
Combine the melted chocolate chips with the remaining batter and pour on top
of the batter in the pan. Cut the chocolate batter in gently with a knife
to make a swirling pattern, without disturbing the crust. Place on a rack or
aluminum foil ring (to keep the pan off the bottom of the pot) in the
crockery
cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for
about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely
before
removing from pan. Chill before serving, and store leftovers in the
refrigerator.
Helen
crockpot-recipes@yahoogroups.com
Thanks for getting the photo, one has to ask “What is Mama saying?”
She is talking and one of the cubs is paying close attention.
My guess:
” They may think that they have won, but we will be back in two weeks, we will show them.”
And they did.
It is not quite fair, people take over the bear’s home, throw them out of the forest and if they complain, deport them.
So goes life.
http://www.snopes.com/computer/virus/ups.asp
Real virus, Judith! Updated July 14, 2008-— On Wed, 7/16/08, Judith Zimmerman wrote:
To: This is a real virus! Check it out on truthorfiction.com. LauraThis was sent to me as part of an email from one of the companies I order embroidery blanks from: UPS Virus Warning:UPS today notified us of a fraudulent e-mail being sent that saysit is coming from UPS. When your order is shipped, the UPS systemautomatically sends an e-mail informing you of the tracking number.Unlike the fraudulent e-mails, the UPS shipping confirmation DOESNOT contain an attachment. We wanted to pass along this importantinformation to you from UPS, so that you can distinguish thegenuine e-mails from the fraudulent:”Attention Virus Warning:We have become aware there is a fraudulent e-mail being sent thatsays it is coming from UPS and leads the reader to believe that aUPS shipment could not be delivered. The reader is advised to openan attachment reportedly containing a waybill for the shipment tobe picked up.This e-mail attachment contains a virus. We recommend that you donot open the attachment, but delete the e-mail immediately.UPS may send official notification messages on occasion, but theyrarely include attachments. If you receive a notification messagethat includes an attachment and are in doubt about itsauthenticity, please contact customerservice@ ups.com.Please note that UPS takes its customer relationships veryseriously, but cannot take responsibility for the unauthorizedactions of third parties.Thank you for your attention.”
Should We Buy Only Locally Grown Produce?
Mises.org ^ | 15 July 2008 | Art Carden
Posted on Friday, July 18, 2008 7:24:43 AM by Titus Quinctius Cincinnatus.
http://www.freerepublic.com/focus/news/2047492/posts?page=28
Thanks to Gabz for the ping to this thread.
Pro-Med says we can now eat tomatoes, safely, but beware it may have been in the peppers..........granny
Awww, poor babies!
Indeed.
The eighteen month old bear I chased out of the yard a few days ago is undernourished, too. Since it's obviously undernourished even tho it's covered with all that fur, just imagine how hungry the poor little thing must be.
Somewhere I read a high percentage of wild animals die of starvation.
*sigh* “Nature, red in tooth and claw...”
Alfred, Lord Tennyson, "In Memoriam A.H.H."
Canto 56
Summer Foot Lotion
Posted by: “Jules
With the hot summer months ahead a great recipe
to try is a Peppermint and Tea Tree foot lotion.
Cooling Peppermint and the antibacterial,antifungal
properties of Tea Tree make this a great summer treat.
take 8oz. of any unscented lotion, add 20 drops Peppermint,
20 drops Tea Tree and 20 drops of Rosemary essential Oil.
Blend in a measuring cup and pour into a bottle.
Use as needed to revive tired feet.
This blend will be energizing so you may not want to
use it to close to bedtime.
4. Honey-Peppermint Lip Balm
Posted by: “Jules
Melt 8 teaspoons vegetable oil and two teaspoons beeswax over low
heat. Remove from heat and add one teaspoon honey and 1 vitamin E
capsule. Mix well. When it’s almost cool, add 8 drops peppermint
oil and pour into a small lidded container. This helps to soothe
dry, chapped lips.
Foot Polish
Posted by: “Jules
The April 2008 issue of Spa Magazine had an interesting recipe for a foot
polish.
Ingredients
1 cup Dead Sea or Epsom salts
Juice of 1 lemon
1/2 cup jojoba oil
3 drops essential oil of your choice
Directions
Crush salts using a mortar and pestle
Mix lemon juice & oils together in a small dish
Add wet ingredients to salt mixture in a large bowl
With your hands, apply the scrub to feet and ankles using firm pressure on
rough places, such as heels, and a light touch on sensitive spots like the
soles.
Tea Tree Oil For Mold Busting
Posted by: “Jules
2 teaspoons Tea Tree essential oil
2 Cups Water
Add to a spray bottle, shake before using. Apply to mold and mildew, do not
rinse off. Nothing works as well for mold and mildew as Tea Tree.
Anti-Bacterial Hand Spray
Posted by: “Jules
According to the EPA, this spray mixture is an effective way to kill MRSA.
No need to rinse.
In a four ounce spray bottle mix:
3 ounces isopropyl alcohol
1 ounce witch hazel (to tone down the isopropyl a bit for all skin types)
1 teaspoon vanilla extract or two or three drops of essential oil.
Dry Skin Lotion
Posted by: “Jules
Dry Skin Lotion
1 teaspoon honey
1 teaspoon vegetable oil
1/4 teaspoon lemon juice
Mix ingredients and apply to very dry areas on skin. Rinse off after 10
minutes with warm water. Do Not Scrub Off!
For scented Lotion ~ Add essential oil(s) of your choice!
Christmas Gift Idea ~ De-Stress Soothing Blend
Posted by: “Jules
If you’re starting to unravel (or in preparation for days when you feel like
you’re going to unravel) you can make up this massage oil, and just
massage it into your hands during the day, and/or add it to
your bath in the evening:
A Soothing Blend
Use this blend to soothe, calm and sedate.
4 drops Marjoram
1 drop Clary Sage
1 drop Lavender
2 drops Sandalwood or Vetiver
Add to 1 oz carrier oil, use as a massage or bath oil.
Enjoy!
Peppermint Pick Me Up
Posted by: “Jules
For more energy inhale Peppermint oil at your lowest point in the day.
Put 2 drops of Peppermint oil on a washcloth then place on shower floor. The
scent revives you and clears your head for the day.
Cold Relief Bath & Massage Oil
Posted by: “Jules
Cold Relief Bath Oil
5 drops Lavender
5 drops Eucalyptus
5 drops Rosemary
add to 1 oz. base oil like sweet almond
shake well, add 1/2 teaspoon to a warm bath
This could also be a massage oil
http://groups.yahoo.com/group/Non-Edible-Recipes/
How to Clean and Sanitize Without Harmful Chemicals
Posted by: “Jules
How to Clean and Sanitize Without Harmful Chemicals
Items, such as vinegar, baking soda, salt, and lemon juice can get the job
done just as well — sometimes even better — than their toxic counterparts.
For example, vinegar combined with hydrogen peroxide works exceptionally
well as both a disinfectant and sanitizer.
Cleaning mirrors and windows is as easy as adding a quarter-cup of white
vinegar per quart of water. Add a few drops of liquid dish soap to the
mixture if windows or mirrors are really dirty, but be very careful not to
use any that contain harmful antibacterial substances.
If you’re still using air fresheners because you like a scented environment,
consider safer alternatives like therapeutic essential oils. Many of them
also have the added bonus of being antibacterial agents. Just bear in mind
that essential oils are NOT the same thing as fragrance oils. Fragrance oils
are artificially created and often contain synthetic chemicals — so make
sure the essential oil you use is of the highest quality and 100 percent
pure.
Most people know that baking soda is an ideal means to absorb odors in your
refrigerator, but did you know it’s also a real powerhouse when it comes to
cleaning?
Here’s half a dozen examples of how plain and simple baking soda can replace
dangerous commercial cleaning products in your home: Use as a safe
non-scratch scrub for metals and porcelain.
To clean your oven, simply sprinkle a cup or more of baking soda over the
bottom of the oven, then cover the baking soda with enough water to make a
thick paste. Let the mixture set overnight. The next morning the grease will
be easy to wipe up because the grime will have loosened. When you have
cleaned up the worst of the mess, dab a bit of liquid detergent or soap on a
sponge, and wash the remaining residue from the oven.
To unclog a drain, pour 1/2 - 1 cup of baking soda down the drain, then
slowly pour 1/2 - 1 cup of vinegar in after it. Cover the drain and let it
sit for 15 minutes. If it bubbles like a volcano, it means it’s working as
planned. Flush with a gallon of boiling water.
Deodorize dry carpets by sprinkling liberally with baking soda. Wait at
least 15 minutes, then vacuum.
To rid your garbage disposal of foul smells, add vinegar to water for ice
cubes, then let a few of them get chopped by your disposal.
To clean your silver, boil 2-3 inches of water in a shallow pan with 1
teaspoon of salt, 1 teaspoon of baking soda, and a sheet of aluminum foil.
Totally submerge silver and boil for 2-3 minutes more. Remove silver from
the pan and wipe away the tarnish with a clean cotton cloth.
I also recommend you modify the way you use your existing towels, sponges,
rags and other conventional tools you use to clean your home with, as
1) they are some of the top sources for illness-causing germs in your home;
and
2) they do a very poor job of cleaning the biological and toxic aspects of
dirt in your home
Last year I posted an interesting study that documented the only real value
of a microwave, and that is to use it to sterilize these items.
A University of Florida team found that putting your wet sponge in the
microwave for two minutes at full power could kill 99 percent of a wide
range of bacteria, viruses and parasites (including B. cereus spores after
four minutes, which are normally able to survive extreme heat and
radiation).
Keep in mind, however, that you MUST SOAK THE SPONGE BEFORE MICROWAVING IT,
or else it will likely catch fire and possibly ruin the microwave, if not
your house. Additionally, the way this works is by causing the water in the
sponge to turn to hot steam, which is what kills the bacteria. Also make
sure the sponges do not contain any metallic components.
Zapping your sponges in the microwave every other day will decontaminate
them better than simply putting them in the dishwasher.
________________________________________________________________________
________________________________________________________________________
25. Toilet Bowl Cleaner
Posted by: “Jules
Toilet Bowl Cleaner
Shake 1/2 Cup of Borax and 10 drops of tea tree essential oil into toilet,
give it a quick scrub with the toilet brush, close the lid and leave for
several hours or overnight. Scrub again, flush and delight in your sparkling
clean, fresh-smelling bowl.
http://groups.yahoo.com/group/Non-Edible-Recipes/
101 Uses for Eucalyptus Oil
Posted by: “Jules
THE HISTORY OF EUCALYPTUS OIL IN AUSTRALIA
Eucalyptus trees constitute about three quarters of the bushlands of
Australia giving the Australian Bush a fresh clean fragrance. Most other
countries eucalypts derive from seeds from the Australian trees.
The Eucalyptus (often referred to as Gum trees) belong to the Myrtaceae
family. The genus Eucalyptus being derived from the Greek “eu”-”well” and
“kalypto” - “I cover”, referring to the cap that covers the flower bud.
There are over 500 species of eucalyptus and although all have oil in their
leaves the quality and quantity of the oil extracted varies. Only about 10
species produce sufficient oil for commercial production.
Soon after the arrival of the “First Fleet” to Australia in 1788, Botanists
discovered the fragrance of the essential oil derived from the leaves of the
tree. The first commercial production of the eucalyptus oil extract from the
crushed leaves began with the establishment of a rudimentary still by Joseph
Bosito, a Yorkshire pharmacist, in 1851 at Dandenong Creek in Victoria. The
success of this first enterprise lead to the development of other
distilleries nearby. Initially sales of the Bosito’s eucalyptus oil was
restricted to local markets but eventually overseas interest lead to the
first exports to England in 1865. Felton Grimwade and Company became the
exclusive distributors of Bosito’s Eucalyptus Oil which sold under the
“Parrot Brand” label. By the 1900’s Eucalyptus Oil was being exported from
Australia to all over the world. Trees
Currently several species of Eucalyptus are used for medicinal and
commercial oil production. These include Eucalyptus polybractea, globulus,
radiata and citriodora. Of these Eucalyptus polybractea, commonly known as
“Blue Mallee” best lends itself to mechanical harvesting. With good yield of
cineole oil of excellent quality is the major source of Australian
eucalyptus oil today. The species grows well thoughout Victoria and southern
NSW and has recently been introduced into Western Australia where it is
being extensively used to control salinity in the water tables. The yield of
crude oil from this species is around 80-88% cineole content.
Most of the Australian eucalyptus oil today is produced from this speies in
the Inglewood and Wedderbury districts of Victoria. The trees only grows to
waist height before being harvested every 2 years. Harvesting of the leaves
enhances regrowth of the trees. The oil is removed from the leaves by a
process of steam distillation. Upon condensation the oil and water mixture
is separated and the oil extract is redistilled to remove impurities. The
spent leaves and twigs are used as mulch. The oil derived from the mallee by
this process has a characteristic strong and full eucalyptus odor
characteristic of the cineole oil. Other species produce a similar yet
unique eucalyptus aroma.
101 USES FOR EUCALYPTUS OIL
Eucalyptus oil is a truly wonderful product. It can relieve the symptoms of
colds and flu, sore throat, hacking cough and stuffy nose. It helps clear
the nasal passages to enable free breathing. The oil can be mixed with other
carrier oils such as Baby oil, vegetable oil, jojaba oil or almond oil to
provide massage relief to aching joints and muscles. The oil has strong
antiseptic and germacidal disinfectant properties and can be used as both
deodorizer and santitizer. The oil can be used as an insect repellent for
and for the relief of insect bites. The oil is used as a cleaning solvent,
spot remover and penetrant. Used in the wash it helps freshen the clothes.
We have compiled around 101 uses for this magical product. To order pure
Australian Eucalyptus oil in the USA click on the ORDER button above.
HEAD COLDS FLU and CHEST CONGESTION.
* Pour 15-20 drops of Eucalyptus oil into a bowl of steaming hot water.
Cover your head with a towel and inhale the vapors.
* A personal steam vaporizer inhaler can also be used with smaller amounts
of oil and water used.
* Sprinkle a few drops onto a hankerchief and inhale to help clear the nasal
passages.
* Place a few drops on the washcloth when showering to allow the hot water
to release the vapors.
* Make an atomizer sprayer by mixing 1 part oil to 100 parts water in a fine
mist spray bottle (eg. 1 teaspoon eucalyptus oil to 1 pint of water).(An old
clean household spray bottle can be used).
* Mix equal parts oil with Baby oil and gently massage the chest, neck and
back to help relieve chest congestion.
* Mix a few drops with VICKs VAPORUB (R) to rub on chest or under the nose.
* Add 1-2 teaspoons of oil to a hot water vaporizer or cold air humidifier
to help assist breathing.
* Add 1-2 teaspoons to a palstic water trough placed above a ciculating hot
water or forced air heating system to allow the vapors to fill the air.
SORE THROATS
* A Gargle with warm Salt Water and a drop or two of Eucalytptus Oil will
help ease the pain of a sore throat. * a few drops in a glass of water can
also be used as a mouthwash and rinse (avoid swallowing).
MUSCLE ACHES AND PAINS
* Eucalyptus oil can be used mixed with other oils such as Baby Oil, Almond
Oil or Jojoba Oil to use as a massaging liniment to relieve aches and pains
of muscle stiffness, soreness or cramping.
* The same mix can be used on joints, tendons, and ligaments to help relieve
symptoms of arthritis, rheumatism, fibrositis, and sore tendons.
* The same oil mix can be used as a muscle toner to massage the muscles
before a workout or jog.
AROMATHERAPY
BATHS, SPAS, HOT TUBS and JACUZZIS
* Add 1-2 teaspoons to the Bath, Jacuzzi, Spa or Hot Tub water to enjoy a
fresh invigorating aromatic experience. The gently fine champagne like
bubbles will fill the air with an invigorating aroma that will relax and
revitalize the senses. *The oil will help moisturize the skin.
SAUNAS* Eucalyptus oil can be used in either wet or dry saunas and steam
room to provide an invigorating aromatic experience. A word of CAUTION the
oil should not be applied directly to hot coals or stones as it is
flammable. Dilute 1 part oil to 100 parts water and use in a spray bottle as
described. Spray onto the walls and into the air not on the hot coals. * The
eucalypt/water mix can be placed in the water trough over the hot stones to
allow for vaporization.
HOME AIR FRESHENER
Glade
* Add equl parts water and oil to refill a used Plug-in GLADE(R) or WIZARD
(R) Brand Scented Oil Air Freshner. Plug the unit into a houshold socket and
adjust the vent to allow for vapor dispersement.
*Add the same mix to a candle based aroma or inscence vase. (Do not apply
any direct flame as the oil is infammable.)
* Add 1 -2 teaspoons to water of Vaporizer or Humidifier when in use during
Winter months.
* Soak used Airfresher wicks with Euclytpus oil to reuse as air fresheners
in the bathroom etc.
FOOT BATHS
FootbathFoot Baths can be prepared by adding 1 teaspoon to the warm water of
a foot bath to provide excellent relief to tired aching feet.
SCALP MASSAGE.and HAIR TREATMENT
* A few drops of eucalyptus oil either applied directly to the scalp or *
mixed with shampoo can be used to stimulate the blood flow to the hair and
help revitalize dull or shedding hair.
FACE ANF BODY CARE
*A few drops of Eucalyptus Oil can be added to your favorite Skin Cleansing
Cream , Soap Cleanser, Facial scrub, Skin Moisturizer etc.
CUTS, SCRAPES and BRUISES
* Dilute Essential oils including Eucalyptus and Tea Tree Oil are good at
cleaning, relieving pain and preventing infection to help promote healing of
cuts and scrapes. A good solution of 10 drops Eucalyptus oil, 20 drops of
tea tree oil mixed in 100 ml of water placed in a spritzer bottle an be used
to clean affected skin areas, ease the pain and promote healing.
INSECT BITES AND REPELLENT.
* Eucalyptus oil provides quick relief from the pain of insect bites from
mosquitos, noseeums, fleas, sand flies and other biting bugs. Just rub a
small amount of the pure oil onto the swollen area of the bite.
* Neat or mixed with Canola oil, Eucalyptus oil can be used as a insect
repellent. Blend into 100ml canola oil with 30 drops eucalyptus oil,10 drops
of basil oil and 10 drops of citronella oil. Rub over exposed area. .
* A few drops sprinkled on a cloth an placed on the floor may help keep bugs
away from food or refrigerators.
* As Eucalyptus oil burns like kerosene it can be used in Kerosene lamps
neat or mixed with kerosene to keep flying insects away.
* Eucalyptus oil added to hair shampoos can help prevent head lice.
*Sprayed inside leggings od waders to ward off leeches.
GARDEN SPRAY and USE
*Eucalytputus Garden spray is safe natural and non residual ideal to keep
bugs off plants.
Mix 1 teaspoonful with 1/2 teaspoon of Dishwashing liquid and mix with 2
large cups of water. (500ml). Spray around seedlings and base of the plants
to prevent slugs and snails and onto leaves to keep bugs away
* Soak a length of string in Eucalyptus Oil and wind around the stem of the
plant.
* For Garden Pond add a few drops of Eucalyptus oil to a floating atrificial
flower or lily.
LAUNDRY USES.
*Clean and freshen your laundry by adding 1-2 teaspoonfuls of Eucalyptus Oil
to each load of wash.
* A popular wool wash recipe. used to keep woolens soft and fluffy. Mix 300
grams Pure Soap Flakes with 200ml methylated spirits then add 50ml
Eucalyptus oil. Store in a screw capped glas jar. Use 1 tablespoon of the
mix per garment to be washed. Dissolve first the amount in warm water then
add to wash water. Hand wash or machine wash on the wool cycle. Squeeze and
roll in a towel to remove excess water. Keep garment in shape while drying.
* Soak stains, grass, grease, ink etc with dilute eucalyptus about 1 hour
before washing.
* You can quickly remove Chewing Gum, paint, oil, grease,ballpoik ink marks
from clothes and , shoes using the pure oil. .
BATHROOM , KITCHEN CLEANER
*Use the washing machine recipe 2-3 tablespoons per gallon of hot water or
*add 1-2 teaspoons of Eucalyptus oil to the diluted deodorizing cleaning
solutions such a LYSOL, PINESOL, MR CLEAN etc. to use as a Bathroom/Kitchen
cleaner. The Oil helps deodorize, disinfect and clean the tile, sinks and
porcelin areas of the bathroom and kitchen.eg Add 1 teaspoon Eucalyptus Oil,
1/2 cap PINESOL to 600 ml spray bottle to spray and wipe skins, baths and
toilets.* Add this mix or small amount of eucalyptus oil directly to toilet
water in the bowl to assist in disinfection.
MOLD AND MILDEW.
* The above recipes can also be used in areas of the house where mold and
mildew may build up.
* Shoes can be wiped with a damp cloth mixed with a few drops of eucalyptus
oil.
*Mildew smelling clothes and linens can be washed by adding 1-2 teaspoons to
the wash water.
EUCALYPTUS SPRAY
Eucalypt Spray*A Spray mix can be made-up by adding 1 teaspoons (5ml) to 500
ml of water placed in a spray bottle (a used plastic spray bottle). Use the
spray as a general spray for dusting, deodorizing, cleaning to leave a good
clean fresh smell. Simply spray and wipe all dust collecting areas with a
damp cloth. *Use the spray on the mattress, bed sheets, pillows and carpet
in the bedroom. *Spray closets and storage areas to ward off bugs and
deodorize.* Spray tables, countertops and benches with this or the cleaning
solution. Use spray in the car, boat or campers in addition.
*Spay on glass, mirrors windows etc to use as a degreaser. Wipe with dry or
moist towel.
*Many other uses include cleaning telephones, furnishings, shoes, leather
goods of stains and odors.
CARPET FRESHNER
*A reported recipe for a Carpet Freshener is to mix 25ml Euclytptu oil with
500 grams of Sodium Bicarbonate. (Baking Soda). Sprinkle on, leave an 1 hour
and vacumm. * This helps control fleas in th carpet.
AIR CONDITIONERS
*Wash Air Conditioner Filters in soapy water with 1 teaspoon of eucalyptus
oil added. *Spray Eucalyptus Spray into the intake vent when AC is working.
CARS, BOATS, CAMPERS AND RV’s
Many of the above listed uses can be applied to cleaning , deodorizing and
freshing the air inside cars, boats, campers and RV’s.
*Soak a used hanging car freshners with a capful of Eucalyptus oil and
reinstall.
*Replace used wick or plastic clip fresheners with pute eucalyptus oil.
PET CARE.
Since dogs and cats have a much higher sense of smell use minimal amounts.
For Flea control add 1/2 teaspoon to the wash water or a few drops to the
pets shampoo. a dry bath using 2 cups of warm water, 4 drops of Eucalyptus
oil and 2 drops of cedarwood oil and use a brush on the coat. Wash the
bedding with warm soapy water and a few drops of eucalytptus oil. Rinse
well. Spray around the sleeping quarters to sanitize and deodorize.
OTHER USESfor Pets include linement rubs for muscle and joints. (use 1/2
strength of human mix.). Cuts and scratches can be bathed in dilute oil and
water. Inhalation therapy using a vaporizer can be used for pets with
respiratory problems and lung congestion. Check, if in doubt, with your
Veterinarian if use is applicable.
PRECAUTIONS FOR SAFE USE
Some warnings about the use of the pure oil need be explained.
1) FLAMMABLITY. The pure oil can be flammable. Its ignitablity and
burnablity is equivalent to that of kerosene. For this reason direct
exposure to flame should be avoided.
.
2) TOXICOLOGY. The concentrated oil is poisonous and irritating if ingested
in excess quantiites.
Products containing over 25% pure oil can be toxic if swallowed.
Many manufacturers use eucalyptus oil in cough lozenges, cough syrup,
toothpaste, mouth washes and as a flavor ingredient in foods indicating its
safe use in low doses. None of our recommended uses however involves oral
ingestion. Caution should be used in topical application especially with
infants and pets. Always use the diluted product. (ie diluted with water or
carrier oil such as almond, canola, vegetable or baby oil.. Rarely has skin
hypersensitivity been reported but if it occurs the use should be
discontinued
In Case of Accidental Poisoning through ingestion of the pure eucalyptus oil
DO NOT INDUCE VOMITING; Give a glass of water and seek medical attention
immediately.
3) Eyes and Mucous Membranes . Direct contact with the concentrated oil
should be avoided with the eyes and mucosal lining due to irritation. Wash
thoroughly with cold water if accidental exposure occurs.
4) Avoid Contact of the concentrated oil with some plastics, styrofoam cups
and fine fabrics such as Silk, satin, and non color fast dyed materials.
http://groups.yahoo.com/group/Non-Edible-Recipes/
1a. Re: ISO pasta salad
Posted by: “L.
Here are some I found in my MC program.
Lynnda
* Exported from MasterCook *
Antipasto Pasta Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 16-ounce package bow tie pasta — cooked and drained
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers — drained and chopped
1 2 1/4-ounce can sliced black olives — drained
1 8-ounce jar marinated mushrooms — drained
1 6-ounce jar marinated artichoke hearts — drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
Cuisine:
“Cajun”
Source:
“Ragú”
S(Internet address):
“http://www.eat.com/index.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 398 Calories; 13g Fat (29.3% calories from fat); 14g Protein; 57g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 725mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 848 1508 0 0 0 0 2461 26521 1198 0
* Exported from MasterCook *
Bow Tie Pasta Toss Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 16-ounce package bow tie pasta — cooked and drained
1 12-ounce jar marinated artichoke hearts — drained and sliced
1 7-ounce jar roasted red peppers — drained and sliced
1 2 1/4-ounce can sliced ripe olives — drained
2 tablespoons capers
1 cup diced Provolone cheese (4 oz.)
1 18 1/4-ounce jar Ragú Pasta Toss Sauce - Herbs and Olive Oil with Tomatoes & Garlic
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
In a large bowl, combine all ingredients; toss to coat well. Serve chilled.
Source:
“Ragú”
S(Internet address):
“http://www.eat.com/index.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 403 Calories; 17g Fat (39.0% calories from fat); 13g Protein; 48g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 375mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4363 0 0 4281 0 1198 471 0 0 0
* Exported from MasterCook *
Party Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper — to taste
Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.
In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving.
Description:
“Perfect for potlucks and picnics.”
Source:
“Cherry Marketing Institute”
S(Internet address):
“http://www.cherrymkt.org/index.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 275 Calories; 8g Fat (25.4% calories from fat); 6g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4363 26525 20022 3010 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tuna Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups shell macaroni (8 oz.) — uncooked
1 1/2 cups fresh broccoli florets
1 6 1/2-ounce can tuna in water — drained and flaked
1 small green pepper — cut into strips
1 small sweet red pepper — cut into strips
1/2 cup reduced-calorie Italian salad dressing
OR
1/2 cup fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning
Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours.
Source:
“Ragú”
S(Internet address):
“http://www.eat.com/index.html";
Yield:
“1 1/3 cup”
T(Refridgeration):
“2:00”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 263 Calories; 2g Fat (6.9% calories from fat); 15g Protein; 45g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 458mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4913 2358 2473 0 0 2130706543 0 4236 4971 0
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2. More pasta salads
Posted by: “L.
More Pasta Salads:
* Exported from MasterCook *
Turkey Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups cooked fusilli or any type pasta (approx. 6-ounces raw)
3 cups black forest turkey or smoked turkey breast — cubed
1/2 long English cucumber — cubed
2 tomatoes — chopped
1 sweet red pepper — thinly sliced
DRESSING
3/4 cup red wine vinegar
1/4 cup vegetable oil
1 tablespoon brown sugar
1 tablespoon Parmesan cheese
1 teaspoon dried basil
1 teaspoon garlic salt
Fresh parsley for garnish
In a large bowl combine all salad ingredients except tomato. Mix dressing ingredients well in small bowl. Add dressing to salad and toss. Refrigerate 1-2 hours to blend flavours. Mix in tomato just before serving.
Source:
“BC Turkey Marketing Board”
S(Internet address):
“http://www.uniserve.com/bcturkey/core.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 464 Calories; 18g Fat (35.2% calories from fat); 37g Protein; 37g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 1359 5009 3010 0 0 0 0 0 0 0 25073 0 0 3394
* Exported from MasterCook *
Turkey Pastrami and Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 pound turkey pastrami — cut into 1/2-inch cubes
8 ounces rotini — cooked and drained
1 14-ounce can artichokes — drained and cut into quarters
1 cup carrots — chopped (2 medium)
1/2 cup chopped onion (1/2 large)
1/2 cup chopped celery (1 stalk)
1 4-ounce can black olives — drained and sliced
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons garlic — minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 lettuce leaves
In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.
In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.
Serve on lettuce leaves.
Source:
“National Turkey Federation”
S(Internet address):
“http://www.turkeyfed.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 333 Calories; 13g Fat (34.8% calories from fat); 17g Protein; 38g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 981mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4288 2516 0 0 0 0 0 0 0
* Exported from MasterCook *
Pasta Salad with Vinaigrette
Recipe By :The American Culinary Federation
Serving Size : 10 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 pounds Elbow, penne, or similar pasta shape — cooked and cooled
10 ounces Tomatoes — diced or cut into wedges
2 ounces Olives — pitted and chopped
1 ounce Pine nuts — toasted
3 ounces Red or sweet onions — diced
10 fluid ounces Vinaigrette
Salt — as needed
Black pepper — as needed, ground
Combine all of the ingredients. Marinate for several hours under refrigeration. Serve.
Source:
“Culinary Fundamentals”
Copyright:
“Prentice Hall”
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Per Serving (excluding unknown items): 545 Calories; 23g Fat (38.8% calories from fat); 12g Protein; 71g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26044 0 0 0 4712 0 0 0
* Exported from MasterCook *
Layered Southwestern Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape — uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt — to taste
1 15-ounce can black beans — rinsed and drained
1 11-ounce can whole kernel corn — drained
1 red bell pepper — seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives — drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.
Cuisine:
“Southwest”
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 309 Calories; 4g Fat (12.0% calories from fat); 12g Protein; 57g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 868mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 848 0 0 0 578 26006 0 0 0 4238 25082 1325 0
* Exported from MasterCook *
Pasta Salad with Pineapple-Mint Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound Mostaccioli, Ziti, or other medium pasta shapes — uncooked
1 small cucumber
6 fresh strawberries (6 to 8 strawberries) — washed, hulled and finely chopped
2 tablespoons coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2 pineapple)
1/4 teaspoon salt
1/2 cup low-fat yogurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tablespoon brown sugar
OR
1 tablespoon honey
Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 519 Calories; 3g Fat (4.8% calories from fat); 18g Protein; 105g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 176mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 323 0 3411 20062 20154 0 4061 25082 0 0 0 2130706543
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3. The Last Batch of Pasta Salads
Posted by: “L.
* Exported from MasterCook *
Asian Chicken Pasta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces Orzo, Small Shells or other small pasta shape — uncooked
2 cups poached chicken — cut into chunks
4 ounces spinach leaves — stems removed and sliced into strips
1/2 cup bean sprouts
1/2 red bell pepper — ribs removed and cut into strips
2 scallions — sliced
3 tablespoons red wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
OR
1 tablespoon vegetable oil
2 teaspoons Teriyaki sauce
1 1/2 tablespoons prepared chili sauce
1 tablespoon fresh grated ginger
3 tablespoons slivered almonds — toasted
Prepare pasta according to package directions; drain.
In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.
Cuisine:
“Asian”
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 11g Fat (23.8% calories from fat); 32g Protein; 49g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 344mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4318 4745 0 0 0 0 0 0 0 0 2130706543 0 2615 20083 0
* Exported from MasterCook *
Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet Onions
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
SALAD
1 pound small pasta shells — uncooked
1 1/2 cups fennel bulb — cut in half lengthwise
1 large sweet onion — sliced 1/2-inch thick
2 teaspoons olive oil
OR
2 teaspoons vegetable oil
1 cup plum tomatoes — diced
3/4 cup Calamata olives — sliced
1/2 cup fresh assorted herb leaves (such as basil, dill or parsley) — finely chopped
DRESSING
2 garlic cloves — unpeeled
1/3 cup balsamic vinegar
1/3 cup olive oil
OR
1/3 cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
Shredded Romano cheese
Crushed red chili peppers
Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375ºF. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion.
In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.
Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers.
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 17g Fat (39.2% calories from fat); 9g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 4365 0 5203 0 0 2130706543 0 26531 87 0 0 0 0 0 0 2130706543 0 0 1281 1101
* Exported from MasterCook *
Springtime Pasta Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
12 ounces Spaghetti, Linguine, or Thin Spaghetti — uncooked
1 tablespoon vegetable oil
8 ounces broccoli florets
8 ounces asparagus — cut in 1-inch pieces
4 scallions — cut in 1-inch pieces
OR
4 spring onions — cut in 1-inch slices
2 cloves garlic — finely chopped
1 10-ounce package frozen peas — thawed and drained
1 green or red bell pepper — coarsely chopped
8 ounces mushrooms — sliced
1/4 cup minced fresh parsley
DRESSING
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper — to taste
2 tablespoons vegetable oil
Prepare pasta according to package directions; drain.
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed.
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 349 Calories; 8g Fat (21.2% calories from fat); 13g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1405 0 2358 0 0 0 2130706543 0 0 2236 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Gazpacho Pasta Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces Rotini, Twists, or Spirals — uncooked
4 medium ripe tomatoes — peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic — minced
2 tablespoons chopped cilantro
OR
2 teaspoons dried cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
OR
1 tablespoon white wine vinegar
1 teaspoon salt
Cayenne pepper — to taste
Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover and chill at least 1 hour.
Serves 6-8
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.7% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0
* Exported from MasterCook *
Pistachio Pasta Salad Florentine
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
6 ounces pasta — small tube shape
2 cups fresh spinach — torn
2 cups halved cherry tomatoes
1 1/2 cups frozen peas — thawed
1/2 cup pistachio nuts — shelled
2 tablespoons honey
2 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 egg white
1 1/2 teaspoons oregano — crumbled
1/2 teaspoon garlic powder
Thaw peas quickly by placing in a sieve and rinsing with hot water. Drop pasta into boiling water, return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing (see below) in large bowl.
Makes 4 servings; 2 cups salad each.
Dressing: Combine 2 tablespoons honey, 2-1/2 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, 1 egg white, 1-1/2 teaspoons dried oregano (crumbled) and 1/2 teaspoon garlic powder. Makes 1/2 cup.
Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 361 Calories; 10g Fat (23.0% calories from fat); 14g Protein; 58g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Suggested pasta: penne mostaccioli, rigatoni.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Rotini Niçoise with Lemon Vinaigrette
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound Rotini Twists or Spirals — uncooked
2 cups canned white beans (cannellini) — rinsed and drained
2 cups cooked chicken breast (about 1/2 pound) — cut into chunks
1 14-ounce can artichoke hearts packed in water — drained
VINAIGRETTE
1/4 cup olive oil
OR
1/4 cup vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic — minced
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISH
12 cherry tomatoes
8 ounces green beans — blanched and refreshed in cold water
16 black olives
Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl. Add white beans, chicken and artichoke hearts and toss well.
In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad.
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 644 Calories; 17g Fat (23.6% calories from fat); 39g Protein; 86g Carbohydrate; 13g Dietary Fiber; 54mg Cholesterol; 604mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4785 26386 2806 42 0 0 0 0 2130706543 0 797 0 0 0 0 0 0 0 0 0
http://groups.yahoo.com/group/SimpleMeals/
Deb’s Lip-Lickin’ Chicken
Posted by: “L.
Deb’s Lip-Lickin’ Chicken
4 chicken breasts
Seasoned salt to taste
Lemon pepper to taste
Minced garlic to taste
1/2 cup soy sauce
1/2 cup Worcestershire sauce
Wash chicken breasts and pat dry. Rub with spices and place on the grill, meat side down, searing for 5 minutes. Flip to bone side down and sear for 5 more minutes. Lower firebox to 2/3 down position and whit heat deflector in place, cook for 1 hour and 15 minutes.Put soy sauce and Worcestershire in a spray bottle and use to baste meat frequently (every 20 minutes). serves 4 to 6
Source: Kansas City BBQ
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5a. Need help with boneless fresh pork
Posted by: “angel_wings_gurly”
Hello,
I have a ‘not really a recipe,persay, but a favorite way my family like boneless chops...
I pound them with the meat tenderizer(both sides) and coat w/ flour..(salt, pepper to taste)..I brown them in just a little bit of lard...After they are done cooking, I cut up an onion and add mushrooms to the lard I had cooked in, and then make a gravy out of that..and add a side dishof green beans..and yummy
~Roberta~
“ Angels are friends who lift us up, when we forget how to fly...”
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6. Italian Bean Salad
Posted by: “L.
Italian Bean Salad
3 T. olive oil
2 T. red wine vinegar
1 clove garlic, minced
1/2 t. salt
1/4 t. basil
1/4 t. pepper
1 can cannellini beans, drained (20 oz)
1 can tuna in oil, drained and flaked (13 oz)
2 scallions, sliced
1/4 cup chopped green pepper
In large bowl, mix oil, vinegar, garlic, salt, basil and pepper; add beans, tuna, scallions and green pepper; toss. Chill several hours. Serves 6
Source: My Old Recipes
[Non-text portions of this message have been removed]
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7. Confetti Stuffed peppers (First Prize)
Posted by: “L.
Confetti Stuffed Peppers (First Prize)
5 small sweet peppers, red, green, and/or yellow
1/2 cup chopped onion (1 medium)
2 oz. chopped mushrooms, (about 1/2 cup)
1 cup shredded cheddar cheese (4 oz)
crumbled bacon
Sliced green onion and sliced pimiento for garnish, Optional
Cut peppers into quarters; core and seed. Put on 11” microwave safe quiche pan or platter. Cover with Saran wrap. Microwave at full power 3 minutes. Rotate dish 1/4 turn after 2 minutes. Cool slightly. Mix onion and mushroom sin 9” microwave safe pie plate; cover with saran. Microwave at full power 2 minutes. Spoon onion/mushroom mixture onto pepper squares; sprinkle with cheese. Microwave uncovered at full power 2 to 3 minutes until cheese melts. Garnish with crumbled bacon, green onion and pimiento if desired.
Makes 20
Source: My Old Recipes
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8. Cajun Avocado Dip
Posted by: “L.
Cajun Avocado Dip
2 medium avocados, peeled, seeded and cubed
1 T. lemon juice
1 t. each dried thyme and basil
Ground cumin
Garlic salt and onion salt
1/2 t. dry mustard
Dash cayenne
1 lb. assorted cooked seafood (shrimp, or crab, etc)
in small bowl mash avocado with lemon juice and seasonings until well mixed. Spoon into a small serving bowl. Surround with seafood.
Makes 1 1/2 cups
Source: My Old Recipes
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9. Rustic Rhubarb Tart-—with Raspberries & Ginger
Posted by: “Russie-— >^..^<”
RUSTIC RHUBARB TART
CRUST
1 1/3 cups all purpose flour
1 tbs sugar
1/2 tsp salt
6 tbs unsalted butter, cut up
3 tbs ice water
FILLING
1 pound fresh rhubarb, tops trimmed, cut into 1 inch pieces
1/2 cup + 2 tbs sugar
1 1/2 tbs cornstarch
3/4 tsp grated orange zest
6 oz raspberries
1 1/2 tbs finely chopped crystallized ginger
1 tbs unsalted butter, cut into small pieces
CRUST: In a food processor, combine flour, sugar and salt. Pulse to mix. Add butter, pulse until coarse crumbs form. Pour water over top of crumbs and pulse until dough begins to come together. Gather dough into a ball, press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
FILLING: In a bowl, toss rhubarb, 1/2 cup sugar, cornstarch and 1/2 tsp zest until combined. Let stand 25 min. In a cup, combine the remaining sugar and the remaining zest. Heat oven to 425 degrees. Line a baking sheet with parchment paper. On a floured surface, roll dough into a 13 inch circle. Drape dough over rolling pin and transfer to baking sheet.
Stir raspberries and ginger into rhubarb mixture. Spoon filling into dough circle, leaving a 2 inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle with sugar zest mixture over dough and filling. Bake 15 min. Reduce oven temp to 375 degrees. Bake 30 min. longer or until crust is golden brown and filling is bubbly. Let cool on pan 15 min. Slide tart onto wire rack to cool completely. MAKES 8 SERVINGS.*
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10. Rhubarb Chutney-—with Apples & Cherries-—Good on Meats
Posted by: “Russie-— >^..^<”
RHUBARB CHUTNEY
1 Golden Delicious apple, peeled, cored and diced
1 medium shallot, chopped
1/2 cup tart dried cherries
1/3 cup light brown sugar
1/4 cup sugar
1/8 cup cider vinegar
1 serrano chile, seeded, minced
1 tsp grated ginger
1/2 tsp salt
1 pound fresh rhubarb, tops trimmed, cut into 3/4 inch pieces
In a saucepan, combine all ingredients except rhubarb. Bring to a boil. Reduce heat and simmer 5 min. Stir in rhubarb. Bring to a boil, reduce heat and simmer 8 min. or until rhubarb softens and chutney thickens. Pour into a bowl, refrigerate until cold. Serve with grilled chicken or pork. MAKES 3 CUPS.*
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11. Atlanta Pork & Potato Salad-—with a Scallion Dressing
Posted by: “Russie-— >^..^<”
ATLANTA PORK & POTATO SALAD
1/3 cup light mayonnaise
1 tbs creamy horseradish sauce
2 scallions, chopped
1 tsp sugar
1/2 tsp salt
1 1/2 pounds red new potatoes, quartered
1 1/2 pounds pork tenderloin
2 tsp Montreal chicken seasoning
Heat grill or broiler. In a bowl, whisk together first 5 ingredients. Set aside. Place potatoes in saucepan and add enough water to cover. Bring to a boil and boil 14 min. or until potatoes are tender. Drain, rinse, cool.
Rub pork with seasoning. Grill or broil pork 20 min. or until meat is cooked through and registers 145 degrees on thermometer. Cover and let rest 5 min. before slicing. Combine potatoes and dressing. Slice pork and serve with potato salad. MAKES 4 SERVINGS.*
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12. Pork with Pineapple BBQ Salsa & Sweet Potato Fries
Posted by: “Russie-— >^..^<”
PORK WITH PINEAPPLE BBQ SALSA & SWEET POTATOES
12 oz pork tenderloin
2 large sweet potatoes, cut in 1/2 inch wedges
1/3 cup BBQ sauce
1/4 cup chopped cilantro
2 tsp oil
1/2 tsp chili powder
1 1/4 cups diced fresh or canned pineapple
3 tbs chopped red onion
Heat oven to 500 degrees. 2 rimmed baking sheets lined with foil is needed. Place pork on 1 baking sheet. Potatoes on the other. Mix 3 tbs BBQ sauce with 1 tbs cilantro, brush on pork. Drizzle potatoes with oil, sprinkle with chili powder. Toss to coat, spread evenly.
Roast pans 10 min. Remove from oven, toss potatoes and turn pork. Return to oven, roast potatoes 8 min. or until tender, pork 15 min. or until done. Remove pork to cutting board, let rest while combining pineapple, onion and remaining cilantro and BBQ sauce in a bowl. Slice pork, top with pineapple salsa. Serve with sweet potatoes. MAKES 4 SERVINGS.*
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13. Pasta with Fresh Tomato Chutney-—& Cheese & Basil
Posted by: “Russie-— >^..^<
PASTA WITH FRESH TOMATO CHUTNEY
1 pound penne pasta
3 tbs extra virgin olive oil
2 cloves garlic, minced
7 medium tomatoes, peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tbs balsamic vinegar
1 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp tomato paste
1 tbs chopped basil
2 tbs grated Parmesan cheese, plus more for serving
Cook pasta according to package directions. Drain and set aside. Heat 2 tbs oil in a saucepan. Add garlic and cook 2 min. or until fragrant. Add tomatoes and next 5 ingredients to pan and turn heat up.
Cook 10 min. or until tomatoes have begun to lose their shape. Stir in remaining oil and basil. Place pasta in bowl and stir in sauce and cheese. Serve immediately. MAKES 8 SERVINGS.*
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14. Cranberry Vodka Punch
Posted by: “L.
Cranberry Vodka Punch
4 cups chilled cranberry juice cocktail
2 cups chilled orange juice
2 cups vodka
2 T. sugar
2 T. Grand Marnier, or other orange liqueur
1/2 t. ground cinnamon
1/4 t. ground allspice
1/8 t. ground nutmeg
Ice cubes
2 oranges, thinly sliced
Mix first 8 ingredient in large glass pitcher; stir until well blended. Refrigerate 2 hours to allow flavors to blend. Can be made 1 day ahead. Keep refrigerated. Fill 8 tall glasses with ice cubes. Pour punch over. Garnish each glass with orange slice and serve.
Serves 8
Source: Bon Appetit, November, 1996
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15a. Chip Dip
Posted by: “L.
Chip Dip
1 can shrimp, drained and rinsed
1/2 cup chili sauce
8 oz. cream cheese, softened
1/2 cup mayonnaise
1/4 cup onion, chopped
2 t. horseradish
Blend chili sauce into cream cheese. Mix in rest of ingredients. Add shrimp carefully. Chill until ready to serve
Source: Governor E. Benjamin Nelson, Nebraska
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16. 10 Minute Spicy Black Bean Chili
Posted by: “L.
10 Minute Spicy Black Bean Chili
3/4 lb. ground beef
1 T. chili powder
1 can black beans, rinsed and drained (19 oz)
1 can crushed tomatoes, undrained (14.5 oz)
1 jar hot salsa (8 oz)
Cook beef in large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain. Add chili powder, and cook, stirring constantly, 2 minutes. Add beans, tomatoes and salsa; bring to a boil.Cover, reduce heat and simmer 5 minutes, stirring occasionally. Makes 4 cups.
Source: Mary Taulbee
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17. Belle Fontaine Crab Dip
Posted by: “L.
Belle Fontaine Crab Dip
2 pkg. cream cheese, softened (3 oz. each)
1 very small onion, grated fine
Few dashes Worcestershire
1 to 2 dashes hot sauce
Salt and pepper to taste
4 T. mayonnaise
1 pound crabmeat
Mix cram cheese and seasonings. Add crabmeat. Serve as appetizers with crackers or vegetables, or stuff into tomatoes.
Source: Recipe Jubilee!
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18. California Coconut Orange Chicken in a Crock
Posted by: “L.
California Coconut Orange Chicken in a Crock
3 pounds chicken pieces, skin removed
2 t. grated fresh ginger, or 1/2 t. ground
1 t. salt
1/8 t. pepper
1 can frozen orange juice concentrate (6 oz)
1 can mandarin oranges (11 oz)
2 T. cornstarch
1 T. light soy sauce
1 T. brown sugar
1/2 cup shredded coconut
2 green onions, chopped, optional
Spray inside of crockpot with nonstick cooking spray. Put chicken, ginger, salt, pepper and frozen orange juice in crockpot and cook 6 to 8 hours on low. Put meat on a beautiful serving platter and keep warm by covering with foil. Drain oranges, reserving juice. Put juice from oranges and juice from chicken in a pan. Whisk in cornstarch, soy sauce and brown sugar. Bring to a boil. Stir until thickened. Pour some sauce over chicken in serving dish. Arrange oranges around chicken. Sprinkle with coconut and green onions, if desired. Pass remaining sauce at table. Makes 4 to 6 servings.
http://groups.yahoo.com/group/SimpleMeals/
It’s been 28 years since I moved from the Ottawa Valley in Eastern Ontario
to here (where there are no fruit or nut hardwoods) but here is some vaguley
remembered help on the subject:
MMMMM-—— Recipe via Meal-Master (tm) v8.06
Title: Acorn and Wild Nut Tips
Categories: Wild, Nuts, Info
Yield: 1 text file
Acorns
Nuts
Soaking in cold water will drive out weevils, grubs and worms;
soaking in hot will kill them inside the nut.
Good ones sink; buggy ones float (they have air holes in them and
are lighter).
The first drop has the most bugs and worms. Pick off the tree
after the drop, not windfalls off the ground.
Insect and weevil damage can be minimized in the second year of
harvesting by raking up, removing and burning the windfalls.
The “bugs” are edible protein in a survival situation.
Jim Weller
MMMMM
Cheers
Jim in Yellowknife
http://groups.yahoo.com/group/ForageAhead/
Right now I'm reading The Whole Truth by David Baldacci, which (imo) is his first good book since Absolute Power. Next on my list is Isaacson's Einstein.
Now I *have* to read it. Since it’s an old book, did you check it out of the Library, or did you buy it somewhere?
Thanks for the link...makes for easy reading.
Not long ago I wanted to read all books written by a US author who wrote under three different non de plumes. The Interlibrary Loan System was able to get nine of his books and the only one I haven’t read is setting in an Australian Library.
It wasn’t worth the exorbitant cost they would charge to have it imported to the local Library. Book exchanges are free within the US Library system but not for International exchanges.
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