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 ...
My pleasure. Project Gutenberg has tens of thousands of free e-books - definitely worth a look.
5. Shaker Dried Corn
Posted by: “KittyHawk”
Shaker Dried Corn
2 cups boiling water
1 cup dried corn
2 tsp sugar
1/2 tsp salt
3 Tbsp butter
2/3 cup light cream
Pour boiling water over the corn and let stand 1 hour. Stir in sugar,
salt and butter.
Cook uncovered over low heat about 30 minutes, until most of the liquid
is absorbed.
Stir in cream and heat through.
Serves: 4
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6. Marinated Green Beans
Posted by: “KittyHawk”
Marinated Green Beans
Green beans, which are among the tougher dried vegetables, adapt well to
this treatment
if they are of high quality.
4 cups water
2 cups dried green beans
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried mustard
1 tsp Dijon mustard
2 Tbsp tarragon vinegar
5 Tbsp olive oil
Place the water and beans in a saucepan and boil for 40 minutes or
longer, until beans
are fairly tender. Drain and pat dry with paper towels.
In a small bowl place salt, pepper, mustards and vinegar. Add oil and
mix well.
Pour over green beans and marinate in refrigerator for about 20 minutes.
Toss gently
before serving.
Serves: 4
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7. Hearty Dried Vegetable Soup
Posted by: “KittyHawk”
Hearty Dried Vegetable Soup
2 cups boiling water
1/2 cup dried green peppers
1/2 cup dried onions
1/2 cup dried carrots
3/4 cup ground beef or left over beef
1 - 16 oz can tomatoes
2 cans beef stock mixed with 2 cans water
1/2 tsp salt
1 tsp tarragon leaves
1 bay leaf
1 cup cooked long grain rice
Pour boiling water over dried vegetables and set aside for 1 hour.
Brown ground beef in a large skillet. Transfer to a soup pot, add
vegetables and their
broth, tomatoes, diluted beef stock, salt, tarragon and bay leaf.
Cover and cook for 40 minutes at a slow simmer. Uncover and stir in rice.
Serves: 6 to 8
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8a. When I dry the limes do I peel them?
Posted by: “artena
I have some limes to dry today and since the skins are so thin do I
have to peel them? Should I peel them? Is it better to peel them?
Should the peel be dried seperate like the orange and lemon?
Thank you,
Tena in Tahsis
Messages in this topic (2)
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8b. Re: When I dry the limes do I peel them?
Posted by: “KittyHawk”
I find citrus fruit looks pretty bad when drying them. I would candy
slices of the limes then dehydrate them They look real nice then. You
can do them skin on or off. I have grated the skin off before to use for
adding rind to baked goods but the skin on looks pretty when candying them.
Darlene
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9. Dehydrating Okra
Posted by: “KittyHawk”
Dehydrating Okra
This vegetable with its southern origins is an excellent addition to
Creole dishes, as well
as other chicken and seafood dishes. It is also delicious in soups.
Selection: Fresh okra should be evenly colored and light green. Its
pointed end should
give slightly when pressed.
Preparation: Wash, trim tops and cut crosswise into 1/8” slices. Discard
any tough,
reedy pods. Blanch in boiling water for 3 to 5 minutes, depending on
size. Arrange in
1/4” layers on cheesecloth covered trays.
Drying: Heat oven or dehydrator to 130 degrees F. and place okra in it
for about 1 hour.
As soon as okra takes on a slightly dried appearance, increase the heat
to 140 to 150
degrees F. Towards the end of drying time reduce the heat to 130 degrees
F. and watch
carefully to avoid scorching. Stir frequently during drying. Okra dries
in about 2 to 3 hours
in a dehydrator and can require up to 6 hours in an oven.
Test for dryness: Okra will be tough and brittle.
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10. Pineapple Mint Jelly
Posted by: “KittyHawk”
Pineapple Mint Jelly
1 cup firmly packed chopped mint leaves
2 cups boiling water, divided
<>1 fresh pineapple (about 5 lb)
2 Tbsp lemon juice
<>1 package fruit pectin
Green food coloring (optional)
4 1/2 cups granulated sugar
<>
Prepare jars and lids.
To prepare juice: Put mint leaves in a bowl; add 1 cup boiling water;
let stand 1 hour. Press juice from mint leaves, reserving 1/2 cup mint
extract, set aside. Finely chop pineapple.
<>Add 1 cup boiling water; simmer 5 minutes, covered, stirring
occasionally.
Crush pineapple; simmer 5 to 10 minutes. Strain juice through a damp
jelly bag or several layers of cheesecloth. Measure 3 cups pineapple
juice.
To make jelly: Combine mint extract, pineapple juice, lemon juice, pectin
and green food coloring, if desired in a large saucepan. 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. Skim foam if necessary. Ladle hot jelly into hot, sterilized 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 canner. Adjust time according to
altitude.
Makes about 5 half pints
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11a. Lima Bean ?
Posted by: “kelly
I have a bag of dry lima beans. What I want to do is can them so they
taste like the butter beans you buy at the store. I have bacon to add
to it. Has anyone done this or have a recipe or ideas on how to season
it? Thanks. Kelly
Messages in this topic (2)
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11b. Re: Lima Bean ?
Posted by: “KittyHawk”
I have not canned butter beans with bacon but here is the recipe for
canning Lima Beans. If you added the bacon you would have to increase
the processing time to 75 minutes for pints. I would add some pepper to
the recipe here and then on reheat.....Add a some butter or bacon fat
and / or bacon bits. You could use chicken stock to can them in also
instead of water. If you post how you cook your butter beans I could
help more then.
Fresh Lima Beans
Shell and wash young, tender beans thoroughly.
Raw Pack - Pack raw lima beans loosely in clean, hot Mason jars leaving 1 inch
headspace in pint jars. For quarts, leave 1 1/2 inch headspace if beans are small,
and 1 1/4 inch headspace if beans are large.
Hot Pack - Cover beans with boiling water and bring to a boil. Boil 3 minutes.
Pack hot beans loosely in clean, hot Mason jars, leaving 1 inch headspace. Cover
with boiling water, leaving 1 inch headspace. Adjust jar lids.
Dial Gauge Canner - Process at 11 pounds pressure - Pints 40 minutes and Quarts 50
minutes. Adjust pressure according to altitude.
Weighted Gauge Canner - Process at 10 pounds pressure - Pints 40 minutes and
Quarts 50 minutes. Adjust pressure according to altitude.
Darlene
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12. Mushroom and Apple Chutney
Posted by: “KittyHawk”
Mushroom and Apple Chutney
2 pints vinegar
1 lb cooking apples
1 medium onion
1 lb mushrooms
4 oz red pepper
3/4 lb green tomatoes
3/4 lb brown sugar
2 cloves garlic
Pour the vinegar into a large saucepan and bring to a boil.
Peel, core and chop apples. Put into the pan and simmer over low heat.
Chop the onion,
mushrooms and peppers then add them to the pan. Chop tomatoes and add
them to the
pan with the brown sugar.
Crush the garlic and put it into a muslin or cheesecloth bag and place
that in the pan.
Simmer mixture until it becomes a thick consistency with almost no
liquid. Stir occasionally.
Remove garlic and ladle into prepared jars leaving a 1/2” headspace.
Check for air bubbles
and adjust headspace if needed. Process jars in a boiling water bath for
15 minutes.
Makes: 2 lb of chutney
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Chicken Little Cinnamon Rolls
Taste of Home
The delectable homemade taste of these cinnamon rolls brings raves when
Mom and I serve them to friends and family. With raisins and a light
lemon glaze, these rolls are perfect for a special brunch. -Gayle Grigg,
Phoenix, Arizona
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 25 min. + cooling
Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
1/2 cup raisins
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
Directions:
On a lightly floured surface, roll the dough into a 14-in. x 10-in.
rectangle. Brush with butter. Combine the sugar, cinnamon and lemon
peel; sprinkle evenly over butter. Sprinkle with raisins.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 rolls. Place cut side down in a greased 11-in. x 7-in.
x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 10
minutes. Combine the glaze ingredients; brush over rolls. Yield: 1
dozen.
Nutrition Facts
One serving: (1 each) Calories: 191 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 8 mg Sodium: 240 mg Carbohydrate: 35 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chicken-Little-Cinnamon-Rolls
Chicken Rolls
Taste of Home
SERVINGS: 36
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 45 min. + rising Bake: 20 min.
Ingredients:
2 cups chopped celery
1 large onion, chopped
2 cups butter, cubed
10 cups chopped cooked chicken
1 pound fresh mushrooms, sliced
4 packages (8 ounces each) cream cheese, softened
Salt and pepper to taste
DOUGH:
4 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
6 eggs
3/4 cup sugar
1 tablespoon salt
9 to 9-1/2 cups all-purpose flour
Melted butter
Dry bread crumbs
Directions:
In a Dutch oven, saute celery and onion in butter until vegetables are
tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool
for 5 minutes; cover and refrigerate.
In a large mixing bowl, dissolve yeast in warm milk. Add eggs,
sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining
flour to form a firm dough.
Roll out on a floured surface to 1/4-in. thickness; cut into 4-in.
circles. Reroll scraps and cut more circles. Roll circles to a 6-1/2-in.
diameter. Place on greased baking sheets and let rise in warm place for
15 minutes.
Place about 1/3 cup chicken mixture in the center of each circle.
Fold up edges to center; pinch tightly to seal. Dip in butter; roll in
crumbs.
Place, uncovered on greased baking sheets; let rise for 20 minutes.
Bake at 375° for 20 minutes. Serve immediately. Yield: about 3 dozen.
Editor’s Note: Rolls can be made ahead and frozen. Dip in butter and
crumbs when ready to bake.
Nutrition Facts
One serving: (1 each) Calories: 342 Fat: 17 g Saturated Fat: 9 g
Cholesterol: 106 mg Sodium: 376 mg Carbohydrate: 30 g Fiber: 1 g
Protein: 17 g
http://www.tasteofhome.com/Recipes/Chicken-Rolls
Chili Cheddar Biscuits
Taste of Home
Chili powder lends a little kick to these flaky, buttery biscuits. “I
like to serve them with steaming bowls of chili or hearty beef soup,”
writes Kim Marie Van Rheenen of Mendota, Illinois.
SERVINGS: 15
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1-1/3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons dried parsley flakes
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup milk
1 egg, lightly beaten
1-1/2 cups (6 ounces) shredded cheddar cheese
Directions:
In a large bowl, combine the dry ingredients. Cut in butter until
mixture resembles coarse crumbs. Stir in milk and egg just until
moistened. Add cheese.
Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut
with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased
baking sheet. Bake at 450° for 8-10 minutes or until golden brown.
Serve warm. Yield: 15 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 145 Fat: 10 g Saturated Fat: 6 g
Cholesterol: 44 mg Sodium: 259 mg Carbohydrate: 9 g Fiber: 0 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chili-Cheddar-Biscuits
1. Citrus Fish Recipe
Posted by: “momsrecipes”
Citrus Fish Recipe
Cook Time: 1 hour, 30 minutes
1 1/2 pounds fish fillets
salt and pepper to taste
1/2 cup chopped onion
5 tablespoons chopped fresh parsley
1 tablespoon vegetable oil
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
Orange and lemon slices, for garnish
parsley sprigs, for garnish
Butter slow cooker; sprinkle fish fillets with salt and pepper. Place fish
in crockpot. Put onion, parsley, grated orange and lemon rind, and oil over
fish. Cover and cook on LOW for 1 1/2 hours. Serve garnished with orange and
lemon slices and sprigs of fresh parsley.
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2. Crockpot Shrimp Marinara Sauce
Posted by: “momsrecipes”
Crockpot Shrimp Marinara Sauce
An easy pasta sauce recipe, made with shrimp, tomatoes, garlic, basil, and
other ingredients.
Cook Time: 6 hours
1 (14.5 oz.) can of diced tomatoes
2 T. minced fresh parsley
1 clove of garlic, minced
1/2 tsp. dried leaf basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
hot cooked spaghetti or linguini
In a slow cooker, combine tomatoes with parsley, garlic, basil, salt,
pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6
to 7 hours. Turn control to high, stir in the cooked shrimp, cover and cook
on high for about 15 minutes longer.
Serve over cooked spaghetti. Top with Parmesan cheese or serve it on the
side. Serves 4.
http://groups.yahoo.com/group/crockpot-recipes/
Veggie Burgers with Zucchini and/or Yellow Summer Squash
These are good (not fantastic, but good), a way to use up zucchini and/or
summer squash, cheap, easy to make and the cooked veggie burgers freeze
very well. When you want to eat them, just let them thaw and reheat them in
the microwave or oven. Served on a whole-wheat bun with tomato slices or
salsa, they make an excellent lunch or a light dinner.
2 cloves garlic
2 onions
2 carrots
1 small zucchini and 1 small summer squash (or 2 of either one)
A little olive oil
1 ½ cups rolled oats
1/4 cup grated cheddar cheese
2 beaten eggs
1 tablespoon soy sauce (or tamari)
Enough flour to dredge the burgers in
- Grate the garlic and onion.
- Peel and shred the carrot.
- Shred the zucchini and/or summer squash (no need to peel them).
- Saute garlic and onion in olive oil over low heat for 5 minutes.
- Add squash, zucchini, and carrots and heat for 2 more minutes.
- Remove from heat and add oats, grated cheese, and egg.
- Add soy sauce or tamari.
- Let cool, and when the mixture is cool enough to handle, shape into round
burgers, about one inch thick.
- Refrigerate for at least one hour.
- Dredge burgers in flour.
- Saute in a little oil, or broil, or bake on a non-stick cookie sheet at
350 F for about 30 minutes (turning over at 15 minutes), until golden brown
and hot all the way through.
- Serve in hamburger buns, if you like, and with all the “fixings”.
http://groups.yahoo.com/group/healthycheapcooking/
Hope this is useful
Cathie
* Exported from MasterCook *
Dehydrated Potatoes
Recipe By : Cheri Shulte
Serving Size : 1 Preparation Time :0:00
Categories : Dehydrator
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Yes, you can dry potatoes on a
dehydrator. I have been doing this now
for
several months and they are great. I was
only using them in soups and
stews. I can not wait to try the recipe
for scalloped potatoes. What I do:
Peel the potatoes and slice, I slice them
directly into a pot with water and
lemon juice( to prevent browning). Let
set for 15 min. in the lemon water.
Meanwhile prepare a pot of boiling water,
you need to blanch the potatoes
5 min. depending on the thickness. Make — (5 to 7)
sure that all of the potatoes
are in the water, I had some that the
edge did not get blanched and they
turned black. I did not have enough
water for the amount of potatoes I was
doing.
When done put into cold water right away.
This is to stop the cooking.
When cool enough to handle I start
placing on the dehydrator. This can take
1 day to 2 days depending on the thickness
your potatoes. I slice my
potatoes in half and then use my slicer
to make 1/4 slices.
Friendly Freezer Digests 413 and 414
Busted by Eileen by
Cherie Schulte on
Jan 12, 1999, converted by
MC_Buster.
Scalloped Potato Mix
Makes 3 cups or four 3/4 cups servings
Sauce Mix:
2 tablespoons nonfat dry milk 2 tablespoons flour 2 tablespoons
cornstarch 1 teaspoon onion powder 1/8 teaspoon pepper
Combine the above ingredients to make 1 package of sauce mix and seal
it in a small envelope. For extra convenience, multiply the Sauce Mix
ingredients by 4 or 8 and store in a jar at room temperature. Use 6
tablespoons sauce mix to equal 1 package.
Scalloped Potatoes
3 cups dehydrated Potatoes from previous recipe 1 package (6
tablespoons) sauce mix, from previous recipe 3 tablespoons butter 21/3
cups boiling water 2/3 cup milk
Pour the potatoes into a medium size ungreased casserole and sprinkle
the sauce mix atop. Dot with butter; stir in the boiling water, then
the milk. Bake at 400 degrees for 30 to 35 minutes or until tender.
If you are cooking something else at a lower temperature in your oven,
adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325
degrees bake 50 to 55 minutes
Skillet Meat and Potatoes Casserole
Brown 1 pound of ground beef in a skillet until all the pink is gone
from the meat; drain off excess fat, then stir in 1/4 teaspoon salt
plus pepper to taste. Stir in 2 1/2 cups water , 2/3 cup milk, 1
package (6 tablespoons) sauce mix and 3 cups dehydrated potatoes.
Heat to boiling, reduce heat, cover and simmer stirring now and then,
for about 25 minutes or until the potatoes are tender.
Makes four 1 cup servings.
Au Gratin Potatoes using dry mix:
3 cups dehydrated Potatoes from previous recipe 2 envelopes commercial
cheese sauce mix 1 1/2 tablespoons butter 2 cups boiling water 2/3 cup
milk
Assemble and bake potatoes at 400 degrees for 30 to 35 minutes.
Au Gratin Potatoes using cheddar cheese soup
4 cups dehydrated potatoes from previous recipe 2 talbespoons butter 1
can (10 3/4 ounces condensed cheddar chees soup) 2 cups water 2 cups milk
Place potatoes in a medium size casserole; dot with butter. In a
saucepan, blend soup, water, and milk until smooth; bring to a boil,
then pour over potatoes. Bake at 400 degrees for 25 to 30 minutes or
until tender.
Pizza Potatoes
3 cups dehydrated potatoes from previous recipe 1 can peeled tomatoes,
undrained 1 1/2 cups water 1 package (6 tablespoons ) sauce mix for
scalloped potatoes, previous recipe 1/3 cup grated parmesan cheese 3/4
teaspoon oregano One dash hot red pepper flakes 2 tablespoons butter
Pour potatoes into a medium size casserole. Pour tomatoes into a
saucepan; use your hands to squish them into small pieces; add water
and bring to a full boil. Stir all the remaining ingredients except
the potatoes and butter into the saucepan, then stir this saucepan
mixture into the casserole of potatoes. Dot with butter. Bake at 400
degrees for 30 to 35 minutes or until sauce is thickened and potatoes
are tender.
By “The Leger Family” on Feb 20, 1999.
Posted to the Friendly-Freezer list Digest # by “Sue Crocker”
http://groups.yahoo.com/group/healthycheapcooking/
There’s a version of this in which you dredge
the zucchini in flour and fry it, but this is healthier and tastier.
- Meg in NH
Tikvichki
http://groups.yahoo.com/group/healthycheapcooking/
DATE CHEESE NUT BREAD
1½ cups boiling water
1 pound dates, cut up fine
3½ cups flour
2 teaspoons baking soda
½ teaspoon salt (optional)
1 cup granulated sugar
2 cups chopped nuts
2 large eggs, well beaten
½ pound (2 cups) grated American cheese or mild cheddar
Place dates in large bowl and pour boiling water over them. Let stand 5 10
minutes. In another bowl, sift the dry ingredients, including the sugar. Add
the nuts and mix to coat the nuts. Add beaten eggs to the date mixture, stir in
the flour and add cheese. Mix well. Place in 2 well greased and floured 9 x
9x 3 inch pans. Bake at 350° for 50-55 minutes. Let cool 10 minutes in pan
and turn out on wire rack.
DATE NUT BREAD
(no shortening)
1½ cups flour
1½ cups sugar
1 teaspoon baking powder
1 teaspoon salt
Sift together and add:
2 cups walnuts, whole
1 cup Brazil nuts, whole
1 cup pitted dates, whole, DO NOT CHOP!
Add 1 bottle of maraschino cherries, drained. Mix till dates are coated. Add
5 eggs, well beaten and 1 teaspoon vanilla. Mix by hand till well coated.
Grease 3 loaf pans (small.) Bake 1 hour at 350°.
http://groups.yahoo.com/group/RecipesLostandFound/
Mushroom Steak (Crockpot)
1 pound round or cubed steak
2 cans cream of mushroom soup
Cut steak into medium pieces.
Dip in flour, fry in pan until brown.
Put in Crockpot with 1” water in bottom.
Cover meat with 2 cans of soup and 1/2 can water.
Cook for 2 hrs on high stir occasionally.
To serve, use gravy over potatoes or noodles.
For added flavor, add one med. sliced onion to meat while frying.
Dorie
Pork Stew with Apple Juice
2 pounds lean pork shoulder, cut in 1-inch cubes
2 to 3 cups cubed potatoes, about 2 1/2 to 3 pounds
2 large carrots, sliced about 1/2-inch thick
1 cup coarsely chopped onions
1 large tart apple, peeled, cored, and chopped
1/2 cup chopped celery
3 tablespoons quick-cooking tapioca
2 cups apple juice
1 teaspoon salt
1/4 teaspoon ground black pepper
Combine all ingredients in slow cooker.
Cover and cook on LOW heat for 9 to 11 hours, or on HIGH for 4 1/2 to 5 1/2 hours.
Serves 6 to 8.
http://groups.yahoo.com/group/slowcooker/
Beef Stroganoff Mix
fills a 1 quart wide-mouth jar
2cup powdered milk
1 cup cornstarch
1/4 cup beef bouillon granules
2 tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
2 cups uncooked noodles
In a large bowl, combine all ingredients except noodles; blend thoroughly. Pour into jsr. Place noodles in a plastic bag. Close the bag with a twist tie, and tie it to the outside of the jar.
Mixing directions:
Beef Stroganoff
1 pound ground beef
½ cup beef stroganoff mix
2 cups water
½ cup sour cream
In a large skillet, brown ground beef; drain. Add stroganoff mix, noodles and water. Simmer for 20 minutes or until noodles are tender. Stir in sour cream and serve.
**Cee**
A tip from the National Gardening Association’s Edible Landscaping
Newsletter:
I plant yellow squash and zucchini for my winter fruit smoothies. Of course
we eat all we want when they are in season, but we all know how these
plants produce and produce. I shred the excess and freeze it in 1-cup bags.
In the winter I add strawberries or other frozen fruit, honey, and water
and puree. The smoothies taste great and are a fun way to get kids eating
vegetables when they normally wouldn’t. S.R., Michigan
http://www.garden.org/ediblelandscaping/?page=july_readersTips
Pat
http://groups.yahoo.com/group/healthycheapcooking/
[Not checked, this has been in a couple newsletters...granny]
Free banners for military homecomings *please read*
Posted by: “Karolyn Thanks God!”
Date: Fri Jul 18, 2008 10:05 pm ((PDT))
This came through another group...
There is a company called Build-a-sign that is offereing FREE 3’X6’
banners for our troops. I just ordered one and they are FREE (there is
however a $10 shipping charge). You can personalize the banner is any
way you want.
They normally charged $70.00 for these banners and they are
free for military support! Please show your support for your Airman,
Soldier, Marine
or Sailor! It says there is a 3 week time for shipping but I ordered
mine on Tuesday and it will be here next Tuesday!
http://www.buildasign.com/troops
Thanks to Mark Taylor and Milford421
http://www.fda.gov/oc/po/firmrecalls/grandeproduce07_08.html
NOTE: “According to the Texas and North Carolina Departments of Health, the strain of
Salmonella found in this company’s jalapeño and serrano peppers and in its avocado is not
Salmonella Saintpaul, and is not believed to be related to the current Salmonella outbreak.
The recall is a result of sampling not by the U.S. Food and Drug Administration (FDA) but
by the Texas Department of State Health Services (Texas Health) and the North Carolina
Department of Health and Human Services (North Carolina Health ) which revealed that
these products contained the bacteria.
The company has voluntarily initiated a recall of its already distributed products and has
stopped future distribution while the FDA, Texas Health, North Carolina Health and the
company continue to investigate to determine the source of the problem.”
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the
firms involved as a service to consumers, the media, and other interested parties. FDA
does not endorse either the product or the company.
Grande Produce, LTD.CO Recalls Jalapeno Peppers, Serrano Peppers, and Avocados
Because of Possible Health Risk
Contact:
Raul Cano
956- 843-8575
FOR IMMEDIATE RELEASE — July 19, 2008 — Grande Produce, LTD. CO of Hidalgo, Texas
(hereinafter referred to as Grande Produce) is recalling Jalepeno Peppers and Serrano
Peppers distributed between May 17th and July 17th, 2008; and Avocados, all sizes, with
lot #HUE08160090889 because they have the potential to be contaminated with
Salmonella, an organism which can cause serious and sometimes fatal infections in young
children, frail or elderly people, and others with weakened immune systems. Healthy
persons infected with Salmonella often experience fever, diarrhea (which may be bloody),
nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can
result in the organism getting into the bloodstream and producing more severe illnesses
such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The Jalapeno Peppers, Serrano Peppers and Avocados were distributed to the following
states: TX, DE, NC, GA, OK, IA, MN, IL, FL, IN, MD, NY, MS, AR, KS, and KY.
The avocados being recalled were shipped in boxes labeled “Frutas Finas de Tancitaro
HASS Avocados, Produce of Mexico,” all sizes, with lot number HUE08160090889. The
Jalapeno Peppers and Serrano peppers being recalled were shipped in 35lb. plastic crates
with no brand name or label.
No illnesses associated with this recall have been reported to date.
The recall is a result of sampling by the Texas Department of State Health Services and The
North Carolina Department of Health and Human Services, which revealed that these
products contained the bacteria. Distribution of these products has been suspended while
FDA, the Texas Department of State Health Services, The North Carolina Department of
Health and Human Services and the company continue their investigation as to the source
of the problem.
Consumers who purchased Avocados, Jalapeno Peppers and Serrano Peppers should
contact their supplier to determine if their products are involved in the recall. Consumers
with questions may contact the company at (956) 843-8575.
Bear Attack Reported in Central Kern
Last Update: 11:07 am
(KGET 2008)
Sheriff’s deputies and Department of Fish and Game wardens are
headed toward the area of Caliente after a woman was seriously injured there
by a bear Tuesday morning.
The bear was still at large and considered a danger to people who
live in the area.
[snipped]
KGET has a crew in the area and will have a full report on
17News@Noon, 5 and 6
http://www.kget.com/news/local/story.aspx?content_id=e59bc8f6-0b0e-44a4-ba74-02b5f2d18542
Thanks, granny.
Bear attack in Bakersfield ping.
There was another encounter in Rosamond a couple days ago (east of
Tehachapi), as well. No injuries, but a black bear had several city and
county agencies attempting to get it out of a back yard tree.
http://www.bakersfield.com/102/story/499748.html
We may have more unusual encounters (hopefully not as dangerous) as a result
of the Piute fire here...and the other fires elsewhere. Our houses are not
the only things destroyed in the woods. We have a wildlife population all
looking for and competing for unburned homes now.
Anyone living in wilderness areas (or on the edge of) should be alert to new
and interesting animals that may appear and go over safety rules with
wildlife with younger members of the family.
Redhart
Bear Attack Reported in Central Kern
Last Update: 11:07 am
(KGET 2008)
Be sure to check out our Links Section at http://groups.yahoo.com/group/californiadisasters/links
Please join our Discussion Group at http://groups.yahoo.com/group/californiadisasters_discussion/ for topical but extended discussions started here or for less topical but nonetheless relevant messages.Yahoo! Groups Links
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You are welcome.
If you know folks in California, have them check out the link to the Disaster Group, in the last post I sent you, #5177.
They keep up with the fires and other incidents, LOL, actually the bears would come under fire.
Be careful.
Thanks for the PING LucyT.
The only disasters around here are waitin’ to happen.
Glad you PINGED me as I was totally unaware of this thread. Looks interesting and perhaps we (Mr. and Mrs. RQSR)can contribute to it.
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