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 ...
No fair to tell and not share. We need a recipe! ;-)
Pumpkin Spice Muffins
-
1 (18.25 oz) box spice cake mix
1/4 cup water
1 (15 oz) can pumpkin puree
-
Mix together until combined. Follow cupcake baking directions on cake mix
package...very easy...very cheap and very good!
http://groups.yahoo.com/group/Frugal-Folks-Life/
http://www.thedenverchannel.com/news/16962942/detail.html
Crocs To Alert Customers To Escalator Safety
Complaints: Some Children Wearing Crocs Injure Feet On Escalators
[Not a small problem, Neal Boortz’s Radio Program, has a member of the team, who had her children with her, at the Atlanta airport, a few days ago.
The childs foot got caught, and now he is facing months to recover having his toes re-attached.
She talked of the incident, 2 days ago and says thank you to the two EMT men, on their way to board a plane, who stopped, and saved the child’s foot.
The EMT’s did their jobs and left, no one got their names.
There have been several incidents, hers was not the first.
granny]
[And the regular posts keep adding up to 5237 or more, you are the next to post something we need to know....smile and have a fun and safe day..
granny]
I too would like to have your recipe for cornbread.
It isn’t easy to get that recipe right in the bread maker.
It is wonderful that you have mastered using it and we are all waiting for your breadmaking book to be published.
Which machine is next on your list?
There must always be another to master.
People with dehydrators, LOL, find a lot to put in them.
Nothing tops having all that dried squash to toss in the soup.
LOL, I have even been known to dry some of the weed leaves that I like for my soups, Amaranth or as some call it ‘pigweed’.
And yes, I bought the seeds to grow a 6 foot tall variety, as it does not grow here and can be used for hay for the goats.
Imagine a middle aged Farmer’s son’s shock, seeing it grow in my greenhouse, and asking why I did not pull it up, when he found that I was paying for seeds to grow it.
He said he could not wait till he went to visit his father and told him...........guess it was a problem weed on Dad’s farm.
I killed a brown spider on the back of my neck last night, felt him going into the hairline or getting ready to have a bite.
We have a Wallapai Tiger bug here, that sends me to the doctor.
It is a cone nosed beetle, also known as the “Mexican Kissing Bug”.
For most bites, a spray of strong vinegar and water helps the sting and I like it with Peppermint Essential Oil added.
The vinegar spray is also good for prickly heat rash.
Keep lurking, we need you all.
Many hugs sent in return.
I’ve almost conquered the weeds in my garden Granny. Which is no small feat living in Iowa where we’ve gotten plenty of rain as you know. Then hopefully I can post more.
So nice to be reminded how much I hate crabgrass as I’ve weeded the same patch 3 times in the last month. However, my tomatoes, peppers and eggplant are beautiful as a result. Some organic 5-5-5 fertilizer from Renaissance and gypsum does wonders.
Hey Granny!
Haven’t deserted y’all! JUst up to my eyeballs. Trying to finish painting a bedroom I’ve been working on for a month. All I have to do is get the guys to 45 the baseboard and corner trim and I’ll be done. Putting up blueberries and corn and maters. Hubby wanted salsa with HIS jalapenos in it. I said ok, the seeds are the hot part—meaning to cut them out. He didn’t. Needless to say, the first batch of salsa...it’s a wonder it didn’t melt my pans! I peeled and cooked another half bushel of maters and added to. The “mild” batch I made for me with corn and black beans was fine with a some added maters and more corn and beans. The hotter batch for hubby...it’s a waste as salsa. I canned it anyway—I figure one quart jar of that in a huge pot of chili is going to be just about right!
I ended up with 7 quarts of mine and 7quarts and 4 pints of his.
I have to remember to be specific with him. I told him if he’d pull “some” corn, and help me shuck and clean it, I’d put it up. I came home from work and he had a wheelbarrow full mounded up. About midnight, I quit and put the last dishpan full in the frig to put up after work. We got about 30 quarts out of that.
How’s everybody else’s garden/canning going? Gabz and I dropped the ball on this month’s gardening thread, but so far no complaints. I guess everybody is too busy in the garden!
Love my crocs—hate escalators/elevators. Always have. Poor little boy—hope he’s ok.
Y’all have a great day—week—month.... :)
I figure one quart jar of that in a huge pot of chili is going to be just about right!<<<
Yes!!!
Sounds good.
In this area, they use salsa to cook chicken and all meats, it is good, but too expensive, when using store bought.
I envy your youth and all that you do........that is past for me, but there was a day...LOL.............
The little boy may be ok, it will be weeks before the cast comes off, she did not say his age, but about 6 years I am thinking.
Dad had taken the 2 boys on a long trip, camping in Yellowstone or some such, Mom flew out to spend a few days with them and decided to fly home with the 2 boys, and Dad would drive home....
I think they live in Atlanta, that is why they were there.
She said something about the pins in the toes and more surgery to remove them.
I haven’t seen the Crocs, so don’t know how they are built, but it was explained that the back of them will go over the back of the step and then pull the foot back into the steps.
It is wonderful that your garden is doing so well and there is nothing more beautiful than a pantry full of home canned food.
Your bedroom sounds lovely.
Rest and do not over do it.
Now I see why you call the drain fly hairy.
The photo did not come up on the thread until just now, thanks for posting it in all its hairy glory.
Defeating crabgrass is a project that deserves a “Medal of honor”, that is no easy job.
At least in Iowa, the crabgrass and the vegetables will grow.
Crabgrass/Bermuda grass are the evils that we have to fight, to enjoy the gifts of nature when we can grow them.
It is good to see your name here any time, and I am tired of seeing granny all the time.........LOL, maybe I should ask for a second name, to break it up a little.
Are you canning and dehydrating the food you are growing?
I am so happy that the gardens grew for all of you this year.
Chinese Fried Chicken
1 lb. boneless, skinless chicken breasts
I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste – I used paprika
Salt to taste
oil for frying – 2 to 3 inches in a wok
BATTER:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces.
(I kept the meat pieces whole). Sprinkle with salt, garlic powder,
5-spice powder (use sparingly)- I only sprinkled with paprika. Make
batter by combining flour with baking powder, baking soda, cornstarch,
salt and cold water. Whip with wire whisk to mix well. Heat oil in wok
to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep
fry until golden brown. Serve with sweet and sour sauce. **Batter is
also good for coating mushrooms, cauliflower, green beans etc., to be
deep fried by same method. ***This is a tempura batter. Enjoy!
Chris in NM
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
Hominy Sausage Bake
Taste of Home - try a FREE ISSUE today!
My cousin Lewis whipped up this spicy corn dish for a family gathering one year. It’s nice and hearty, and it has plenty of Cajun flavor running through it. —Frances Bowman Lilesville, North Carolina
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 35 min.
Ingredients:
* 1 pound smoked sausage, cut into 1/4-inch slices
* 1 teaspoon olive oil
* 2 cups cubed fully cooked ham
* 2 packages (8 ounces each) red beans and rice mix
* 6 cups water
* 2 tablespoons butter
* 1/4 teaspoon cayenne pepper
* 1 can (29 ounces) hominy, rinsed and drained
* 1 jar (12 ounces) pickled jalapeno peppers, drained and chopped
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup corn chips, crushed
Directions:
In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until beans and rice are tender, stirring occasionally.
Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips. Yield: 8 servings. Editor’s Note: This recipe was prepared with Zatarain’s New Orleans-style red beans and rice
http://www.tasteofhome.com/Recipes/Hominy-Sausage-Bake
Also search for posole, you might enjoy that as
well.
I prefer dry hominy (I buy from Amish in Michigan
who sell on eBay) to canned hominy.
Elaine
It is never too late to become what you
might have been —George Elliott
Zucchini Casserole
Posted by: “Dorie”
Zucchini Casserole
6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
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4. Onion Layered Meat Pie
Posted by: “Richard
Onion Layered Meat Pie
8 servings
2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg, cinnamon, allspice
2 c Chicken stock (approximate)
Traditionally this layered pie is best made with game. Failing a supply
of venison or pheasant it can be made with a mixture of meats and
poultry as is this recipe.
Servings: 8 to 10
Pastry for double crust pie: Cut chicken, beef and pork into 1 inch
cubes and place in a large bowl. Combine with onions; cover and
refrigerate for at least 12 hours or overnight. Arrange salt pork evenly
in the bottom of a 3 quart casserole, preferably cast iron with a cover.
Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with
1/3 of salt, pepper and spices. Roll out half of the pastry slightly
thicker than for a normal pie and arrange on the potato layer, cutting a
small hole in the center. Repeat with 2 more layers of meat and potatoes
seasoned with salt, pepper and spices. Cover with remaining pastry,
cutting a small hole in the center. Slowly add enough chicken stock
through the hole until liquid appears. Cover dish and bake in a
preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce
temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours
more or until top crust is a rich golden brown.
Source Jamie from the Meat-Lovers List on cooking-lists.com
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5. All Day Crockpot Beef
Posted by: “Richard
All Day Crockpot Beef
1 1/2 pounds beef, stew or roast beef, any cut
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
Cut beef into serving-sized portions. Brown beef in a bit of vegetable
oil,
in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the
peeled carrots, dice the celery and slice the peppers into thin strips or
circles. Place these into the bottom of crockpot. Sprinkle the beef
pieces with
fresh ground black pepper, minced garlic and the onion soup mix. Place on
top of the vegetables. Mix the steak sauce and Worcestershire sauce in
a small bowl
with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the
meat.
Turn the crockpot to high for 30 minutes, then turn to low, cover and
cook for 7-9 hours
http://groups.yahoo.com/group/casseroles_and_crockpots/
Hi! I’m Sue with a homemade dairy-free ice cream recipe
Posted by: “Sue
Hi everyone!
I’m a newbie, living on five acres with three great children. I came across
this recipe for a smoothie several years ago and found that by freezing it,
it made a wonderful ice cream that my lactose-intolerant son could enjoy.
Here’s the recipe:
1/4 cup whole raw almonds
1 cup water
6 pitted dates (or thereabouts)
2 bananas
First, blanch the almonds. Drop them in boiling water for 30 seconds and
then rinse in cold water. Pinch the almonds between your thumb and
forefinger. The skins should pop off quite easily. Put the peeled almonds
in a blender with the dates and cold water. Set it on a high chop setting
and let ‘er rip! Then add the bananas.
Freeze this and it will make an “ice cream” with the consistency of Rice
Dream. Enjoy!
Sue
—
http://www.organic-gardening-and-homesteading.com
Great tips on organic gardening, homesteading, and frugal living
American Chocolate Bread
Posted by: “ckayp77”
American Chocolate Bread
1 1/2 cup All-purpose flour or bread flour
1 cup Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tbsp Honey
Dough:
1 cup Lukewarm milk (95 F)
3 tbsp Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream
Sugar
Procedure Makes 8 small loaves
For sponge: whisk flour, water, yeast and honey in large bowl until
smooth.
Cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: stir down sponge, using wooden spoon. Blend in milk, butter and
salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on
floured surface until smooth and no longer sticky, adding more flour if
necessary, about 10 minutes. Grease large bowl. Add dough, turning to coat
entire surface. Cover bowl with plastic. Let rise in warm draft-free area
until doubled, about 1 1/4 hours. Grease eight 2 1/2 x 4 1/2-inch loaf
pans.
Gently knead dough on lightly floured surface until deflated. Pat out to ¾
inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch
rectangle. Spread 1 ounce chocolate on short end of each. Roll up
jelly roll
fashion. Pinch seam and ends to seal. Arrange seam side down in prepared
pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.
Preheat
oven to 375°F. Brush loaves with egg glaze and sprinkle with sugar. Bake
until light brown and loaves sound hollow when tapped on bottom, about 30
minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve
loaves hot. Variation: spread 1 tbs raspberry preserves on short end of
dough before adding chopped chocolate.
Messages in this topic (1)
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4. Toasted Walnut Fudge Bread
Posted by: “ckayp77”
Toasted Walnut Fudge Bread
1 Cup coarsely chopped walnuts
3 Ounces semisweet chocolate, melted and cooled
1 Cup butter
1 Cup sugar
5 Eggs
2 1/4 Cups flour
1 Teaspoon Baking Soda
1 Teaspoon salt
1 Cup buttermilk
1 Teaspoon vanilla extract
Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans. Toast walnuts
on a
baking sheet for 3 to 5 minutes or until fragrant. Cool.
Melt chocolate by microwaving on medium for 25-second intervals,
stirring in
between, until smooth. Cool.
Cream butter and sugar. Beat in eggs one at a time. Mix in cooled
chocolate.
In a separate bowl, mix flour, baking soda and salt. Stir buttermilk and
vanilla together. Add flour and buttermilk alternately to chocolate
mixture.
Stir in walnuts.
Divide batter between the two prepared pans. Bake for 55 to 60 minutes, or
until knife or toothpick inserted in the center comes out clean. Cool
bread
in pans for 10 minutes, then remove from pans and cool on a wire rack.
Serve
warm or toasted with butter, it’s like eating a warm brownie!
Messages in this topic (1)
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5. HEARTY CORN BREAD W/CHEESE AND SUN-DRIED TOMA
Posted by: “ckayp77”
* Exported from MasterCook *
HEARTY CORN BREAD W/CHEESE AND SUN-DRIED TOMA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sun-Dried Breads
Cheese Wrv
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——WALDINE VAN GEFFEN VGHC42A-——
Hot water
1/2 c Dried-Tomato Bits
1 1/2 c Cornmeal
1/2 ts Baking soda
4 tb Butter — melted
3 lg Eggs
17 oz Can cream-style corn
2 cl Garlic — minced
1 Onion — chopped fine
6 oz Mozzarella — grated
2 tb Fresh basil — minced
1/4 ts Pepper
1 c Sour cream
Pour hot water over tomatoes and let sit until
softened. Heat oven to 375~. Combine cornmeal and
baking soda, mix well. Stir in butter, eggs, corn,
garlic, onion, mozzarella, basil and pepper. Mix well.
Stir drained tomatoes into batter, then sour cream.
Heat oiled cast-iron skillet or large casserole over
high heat or in oven until sizzling. Pour in batter.
Bake 50-60 minutes until golden and fairly firm but
not hard. (wrv)
Messages in this topic (1)
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6. Pumpkin Bread
Posted by: “Dorie”
Pumpkin Bread
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
Messages in this topic (1)
http://groups.yahoo.com/group/breadsanddoughs/
[When I made Sourdough Pumpkin bread, I added the Mincemeat that comes in a jar to it.......it was extra good.
granny]
Posted by: “Roger
Subject: Wed, 23 Jul 2008 Daily Tips
Eight Ways to Help Prevent a Stroke
According to the American Stroke Association, approximately 700,000 Americans will suffer a stroke this year. That means, on average, someone in America has a stroke every 45 seconds. Strokes are a leading cause of severe, long-term disability, and addressing the associated risk factors can be beneficial. Consider the following suggestions:
1.Control your blood pressure either through lifestyle changes or medication.
2.Exercise. People who exercise consistently have a lower risk of suffering a stroke.
3.If you smoke, quit.
4.Limit alcohol intake. If you drink alcohol, do so only in moderation. Moderate alcohol intake is defined as no more than one drink per day for women and two drinks a day for men.
5.Manage diabetes and keep tight control of blood sugar levels.
6.Lower cholesterol into a healthy range.
7.Focus on your diet. Follow a diet designed for those with high blood pressure and heart disease - it may be helpful in preventing strokes.
8.Take calcium and magnesium. These minerals are helpful in controlling high blood pressure, one of the strongest risk factors for stroke.
Don’t miss next week’s Daily Tip, when we discuss the warning signs of someone having a stroke.
Stroke: Time is of the Essence
Do you know the warning signs of a stroke? It is important to recognize them, as prompt treatment is necessary to help reduce the potential damage to brain tissue and improve the odds of a full recovery.
http://www.drweil.com/drw/u/TIP02946/Eight-Ways-to-Help-Prevent-a-Stroke.html
Household Staple That Steadies Blood Sugar
You use it for cooking, cleaning, gardening, and a hundred other household chores. But for your blood sugar?
You bet. Seems vinegar — the tart stuff in tasty vinaigrettes and marinades — may help clamp down on blood sugar spikes from eating starchy carbs like potatoes and pasta.
Keep It Steady
Keeping blood sugar from surging may cut down on diabetes risk in the long run. But stabilizing blood sugar can do good things instantly, too — like stymieing hunger pangs, keeping your energy up, and keeping pounds off. To get the blood sugar benefit of vinegar, try pairing starchy foods with vinegar-based sauces or dressings. Or start a meal with a salad dressed in oil and vinegar. (Get blood sugar advice tailored to you with this assessment.)
http://www.realage.com/health_guides/diabetes/introduction.asp
Reality Check
Of course, a shot of vinegar will only go so far when it comes to keeping your blood sugar steady. To really ward off blood sugar problems, you’ll need to:
-Get moving . . . So your body uses blood sugar better. Try this easy-on-the-joints workout.
http://www.realage.com/StayingYoung/YOUToolsTips.aspx?tip=19
-Load up . . . On low-glycemic-index foods that help keep blood sugar stable. We’re talking high-fiber fruits, veggies, and whole grains. Check out this video on how fiber helps digestive health, too.
http://www.realage.com/videos/default.aspx?healthy-eating=fiber-for-digestive-health
-Pare down . . . Maintaining a healthy weight helps reduce your risk of diabetes. Try the online version of this best-selling diet.
http://www.realage.com/ct/the-you-docs/you-on-a-diet/
Make potato salad healthier with this Balsamic-Dijon Vinaigrette from the RealAge Recipe Box.
http://www.realage.com/NutritionCenter/Recipes/Balsamic_Dijon_Vinaigrette.aspx
RealAge Benefit: Making healthful substitutions when cooking can make your RealAge 3 to 12 years younger.
References Published on 07/23/2008.
Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Johnston, C. S. Et al., Diabetes Care 2004 Jan;27(1):281-282.
http://www.realage.com//ct/eat-smart/food-and-nutrition/tip/6460
NOTE from DW:this is pretty much the same as my PCP doc gave me last week
Breed Profile Meet the Spotted Ocicat — CatAge Tip of the Week
Read the online version here.
http://ramailer.realage.com/ct/click?q=6e-2a8jIyE91GuKmb9iTqI8mAZL
If you like a touch of the exotic, the ocicat may be your kind of kitty. Named for its wild cousin the ocelot, and the result of a breeding experiment gone awry, this spotted cat looks as if it came out of the Amazon jungle. But this breed’s temperament is anything but wild. Playfully rambunctious and affectionately devoted, ocicats are sweet natured. However, they generally dislike being left alone for extended periods and fare better in a household with other pets.
http://www.cfainc.org/breeds/profiles/ocicat.html
CatAge Fast Fact
Want to keep your indoor cat active? Try these exercise ideas from CatAge.com.
http://ramailer.realage.com/ct/click?q=6a-z_50IeW7ZkF79cDLNP6534Y~
http://groups.yahoo.com/group/SimpleMeals/
Homemade Flea Bath Recipe
Posted by: “Roger
Subject: Fw: Homemade Flea Bath Recipe
Homemade Flea Bath Recipe
Make Your Own Flea Dip
By Erin Huffstetler, About.com
See More About:
a.. homemade flea treatments
b.. frugal pest control
c.. fleas
Looking for an inexpensive way to keep your pets flea-free? Then give this easy-to-make flea bath a try:
What You Need:
a.. One lemon
b.. A pot
c.. Water
d.. A spray bottle, sponge or pet brush
What You Do:
1. Bring a pot of water to a boil. Then, remove from heat.
2. Add a sliced lemon to the pot, and allow it to steep overnight.
3. Apply the resulting liquid to your pet with a spray bottle, sponge or brush.
4. Repeat daily or as needed.
Why This Works
Lemons contain limonene, a chemical that kills and repels fleas.
Benefits of Using a Lemon Flea Bath
a.. inexpensive
b.. all natural
c.. non-irritating
d.. highly effective
e.. soothes and heals existing flea bites
f.. environmentally-friendly
Tips and Warnings
1) Avoid contact with the eyes.
2) Keep the hot liquid away from pets and children.
http://groups.yahoo.com/group/SimpleMeals/
SMOKY BROWN CHOPS
Posted by: “wilma”
SMOKY BROWN CHOPS
6 - 1’’ pork chops
oil
1-8 oz can seasoned tomato sauce
1/2 c catsup
1 tsp worcetershire sauce and
1 tsp liquid smoke
1/2 tsp onion salt.
1.Season chops with salt and pepper .
2.Brown them in a heavy skillet with a tiny bit of oil.
3.Mix together all the sauce engredients in a bowl, tomato sauce,
catsup , worcestershire , liquid smoke, onion salt.
4.Pour over browned chops and simmer about an hr.
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17a. Hearty Potato Soup
Posted by: “Dorie”
Hearty Potato Soup
6 medium potatoes peeled and sliced
2 carrots diced
6 celery stalks diced
2 quarts water
1 onion chopped
6 T. butter or margarine
6 T. flour
1 t. salt
1/2 t. pepper
1 1/2 C. milk
In a large kettle cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 C. or more of reserved cooking liquid until soup is desired consistency.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
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18. banana cream pie
Posted by: “cathy
Banana Cream Pie
1 reduced fat graham cracker crust
1-1/2 cups fat-free milk
1 small package instant sugar free vanilla pudding
1/3 cup fat-free sour cream
1—8 oz. light frozen whipped topping, thawed
3 medium bananas
whisk together the pudding mix and milk, add sour cream, blend well. Stir in half the whipped topping.
Place layer to bananas over crust, top with pudding mix, top with another layer of bananas. Top with remaining whipped topping. Refrigerate until serving.
Of course, regular products may be used if you are not watching calories or diabetic!
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19. Caribbean Jerked Chicken
Posted by: “Sandy U.”
Caribbean Jerked Chicken
1/2 cup sliced green onions
2 tbs grated gingerroot
1 tsp ground allspice
3 fresh jalapeno chiles, seeded and coarsely chopped
1 tsp vegetable oil
2 tsp seasoned pepepr
1/2 tsp salt
1 clove garlic
1 tbs honey
5 chicken thighs and drumsticks (joined together)
Cooked rice
Papaya (optional, peeled and sliced
In a blender or food processor, combine onions,
gingerroot, allspice, jalapeno chiles, oil, seasoned
pepper, salt and garlic. Process until finely chopped.
Stir in honey to form a paste. Brush on all sides of
chicken. Place a rack in a slow cooker. Place chicken on
rack. Cover and cook on low 4 to 4 1/2 hours or until
chicken is tender. Serve with rice. Garnish with papaya.
*~Sandy U.~*
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20a. Craig’s Tortilla Soup
Posted by: “Sandy U.”
Craig’s Tortilla Soup
1 cup homemade vegetable broth plus 4 cups water
- or - 1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Optional: 2 Tbs tequila
Tortilla chips
Simmer the onion, pepper, garlic, rice, corn, and half of
the cilantro in the broth and water for about 30 minutes,
or until the rice is tender. Add the tomatoes and beans.
When the tomatoes are just cooked, remove from the heat
and add the rest of the cilantro, lime juice, and
tequila. The tequila should be allowed to evaporate for 5
minutes or so before serving. Salt and pepper to taste.
Serve over crumbled tortilla chips.
Notes: Try sprinkling a little shredded CoJack cheese on
top. I like to season with sea salt. It adds a rich
flavor to the clear broth.
*~Sandy U.~*
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21. How to Make: Your Own Buttermilk Pancake Mix
Posted by: “Sandy U.”
How to Make: Your Own Buttermilk Pancake Mix
Pancakes from scratch just taste better than most of the mixes in the stores
but when you’re in a hurry, who has time for scratch? We’ll tell you how to
make a buttermilk pancake mix so that you can have great “from scratch”
pancakes when you are in a hurry. It’s storable and since it has everything
included but eggs, it’s a great mix to stick in the RV or take camping.
You can make this mix as large or as small as you like. We give you three
choices but keep the same ratio of ingredients to make it any size.
For easier measurement, remember that one tablespoon equals three teaspoons.
Combine all the ingredients and whisk together to distribute evenly. Store
your buttermilk pancake mix in a sealed container in a cool place and use it
within three months. If you would like to keep the mix longer, store it in
the freezer.
You can buy buttermilk powder in your grocery store in the section with dry
milk. (You can also buy a quality, long lasting buttermilk powder on our
site at a very good price.)
To use your mix:
1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup
of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the
liquid mixture to the mix and stir until just combined. The batter will
probably be too dry so add more water to reach the desired consistency.
*~Sandy U.~*
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22a. Cheesy Potato Casserole
Posted by: “Mary Free”
Cheesy Potato Casserole
1 lb Velveeta
2 cups mayonnaise
1 (2 lb) pkg frozen hash brown potatoes, thawed
1 onion, chopped
1 (3 oz) jar real bacon bits
Preheat oven to 350 degrees. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 13x9-inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour or until hot and bubbly.
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23. Baked Ham and Pineapple
Posted by: “Mary Free”
Baked Ham and Pineapple
1 (6 to 8 lb) fully cooked, bone-in ham
Whole cloves
1/2 cup packed brown sugar
1 (8 oz) can sliced pineapple
5 maraschino cherries
Place ham in a roasting pan. Score surface with shallow diagonal cuts making diamond shapes and insert cloves into diamonds. Cover and bake at 325 degrees for 1 1/2 hours. Combine brown sugar and juice from pineapple and pour over ham. Arrange pineapple slices and cherries on ham. Bake uncovered for 40 minutes longer.
http://groups.yahoo.com/group/SimpleMeals/
Who Knew? ~ Vodka - the magic elixir!!!
Posted by: “Jules
1. To remove a bandage without pain, saturate the bandage with vodka. It
will dissolve adhesive.
2. To clean the caulking around bathtubs and showers, fill a trigger-spray
bottle with vodka, spray the caulking, let set five minutes and wash clean.
The alcohol in the vodka kills mold and mildew.
3. To clean your eyeglasses, simply wipe the lenses with a soft, clean cloth
dampened with vodka. The alcohol in the vodka cleans the glass and kills
germs.
4. Prolong the life of razors by filling a cup with vodka and letting your
safety razor blade soak in the alcohol after shaving. The vodka disinfects
the blade and prevents rusting.
5. Spray vodka on wine stains, scrub with a brush, and then blot dry.
6. Using a cotton ball, apply vodka to your face as an astringent to cleanse
the skin and tighten pores.
7. Add a jigger of vodka to a 12-ounce bottle of shampoo. The alcohol
cleanses the scalp, removes toxins from hair, and stimulates the growth of
healthy hair.
8. Fill a sixteen-ounce trigger-spray bottle with vodka and spray bees or
wasps to kill them.
9. Pour one-half cup vodka and one-half cup water into a Ziploc freezer bag
and freeze for a slushy, refreshing ice pack for aches, pain or black eyes.
10. Fill a clean, used mayonnaise jar with freshly packed lavender flowers,
fill the jar with vodka, seal the lid tightly and set in the sun for three
days. Strain liquids through a coffee filter, then apply the tincture to
aches and pains.
11. To relieve a fever, use a washcloth to rub vodka on your chest and back
as a liniment.
12. To cure foot odor, wash your feet with vodka.
13. Vodka will disinfect and alleviate a jellyfish sting.
14. Pour vodka over an area affected with poison ivy to remove the urushiol
oil from your skin.
15. Swish a shot of vodka over an aching tooth. Allow your gums to absorb
some of the alcohol to numb the pain.
http://groups.yahoo.com/group/Non-Edible-Recipes/
[LOL, yes, this should be in your emergency supplies...granny]
Old Fashioned Tips
Down to earth advice and inspiration...
http://www.oldfashionedliving.com
http://grace-whimsy.blogspot.com/
July 24, 2008
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T O D A Y ‘ S Q U O T E
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Do the best that you can in the place where
you are, and be kind. ~Scott Nearing
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T O D A Y ‘ S T I P S
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AROUND THE HOME & YARD
We are experimenting with hummingbird feeders at
our house. One they love, another they don’t like at
all...hmmm....anyone else find this happening?
FEEDING HUMMINGBIRDS
Hummingbird nectar must have the real sugar but it must
be 1 cup of sugar to 4 cups of water. I like to make up a
jug at one time and 1 1/2 cup sugar with 6 cups of water
is just right. We have been enjoying them for 12 years
now and it is great. Right now, I can look out my window
and see 4 to 8 birds flying around the feeders.
Also, when I make the nectar, I use distilled water and
do not need to boil the water at all. I use a long spatula
to stir well. Works great. I have read instructions why
the sugar mix should not be sweeter... it’s the way I’ve
always done it. Just like not buying the red colored sugar
water. The red coloring is not good for the birds. They
love a lot of the flowers we have and are such a treat
to watch. ~Nita of www.phancypages.com
A FUN FAMILY PROJECT
A Bird Cob Feeder
You will need:
dry corn cobs
peanut butter
birdseed
large nails
string or jute
Push the large nail into the thick end of each cob. Use the
back of a wooden spoon, butter knife or spatula to spread
the corn cob with a good layer of peanut butter. Place the
bird seed in pie plate and roll the peanut butter cob in the
seed until it’s coated. Tie a string to the head of the nail
and hang the cobs from tree branches.
MORE: Learn how to make button flowers & wreaths
from my blog this week: http://inthetreetop.blogspot.com/
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