Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
There are 12 articles on this title. You are reading the article ranked and rated #4 by Helium’s members.
Home & Garden >
Home & Garden (Other)
Recycling: Uses for old pantyhose
http://www.helium.com/items/79464-recycling-uses-for-old-pantyhose
http://patveretto.com/blog/extremelyfrugal.html
Steel wool pads
Don’t buy those steel wool soap pads. Buy plain steel wool pads (available in any hardware department) for a fraction of the cost and use your own dish detergent - just one drop. You don’t have to use a whole pad at a time, either. Tear off a piece only as large as you need and when you’re through with it, put it in a plastic bag in the freezer to keep it from rusting. Just one pad will last a long time like this.
Cheap facial moisturerizer
Olive oil is the best; better than most special facial moisturizers. Smooth it on over freshly washed skin and pat off any excess after a minute. Use twice a day - morning and night.
Oven and grease cleanup
Put a half inch or so of ammonia in a shallow nonmetal container and leave it in a cold oven overnight. Fumes from ammonia is what does the job, so if you have grungy pots and pans, put them in there, too. The whole mess will clean up with soap and water and just a little elbow grease in the morning.
Cheaper than canned salmon
Make a fish loaf or patties from canned jack mackerel or tuna instead of more expensive salmon.
Free rope
When you cut up old clothes for rags (you do, don’t you??), cut alongside the seams and keep a few on hand for lightweight rope. Depending on the material and type of seam, these can be sturdier than you might think. Tie them together for a longer rope.
Free rubber spatula
Why buy one? Trim a plastic coffee can or margarine tub lid to shape, leaving a wide “handle” to get a good grip. Make it a little wider than commercial spatulas for stability, since the plastic is thinner. Bonus: When it gets stained, throw it out and make a new one!
Homemade plaster
If you need just a little plaster to fill nail holes or a small crack in a wall, toothpaste has often been offered as a solution. However, toothpaste shrinks over time. Instead, mix baking soda into white glue until it’s the consistency of plaster and use that.
Homemade furniture polish
Most of the time you don’t need it, (use a damp cloth) but if you want to polish your furniture, mix equal parts of white vinegar and vegetable oil and rub on the furniture. Buff with soft cloth until it shines. Olive oil can be substituted for the vegetable oil and lemon juice can be substituted for the vinegar.
More “free” freezer bags
Do you ever eat potato chips that come in air tight bags? (Almost all do.) Reuse them as freezer bags. Smooth as much air out of them as you can, then fold each corner inwards, then fold the triangle point down a couple of times. They keep food as fresh as plastic freezer bags.
Leftover salad
Got just a few leftover, cut up vegetables? Put them in your blender, add some liquid if needed (tomato sauce, grapefruit juice, etc., whatever is appropriate) and make a cold soup or vegetable drink.
Or cook them (even lettuce!) and puree for soup stock. If you don’t want to use it at that moment, you can freeze it for for later.
Sweet iced tea
First, never buy iced tea. It’s a LOT cheaper to make at home. Secondly, this is for those of you who like sweet tea: Tea tastes sweeter after being stored in a refrigerator 24 hours, so take advantage of that. Make your tea not quite as sweet as you’d like it, then let it set refrigerated until the next day. It will be sweeter than you made it and you’ll have saved sugar.
Minimize bacon shrinkage and curling
I read this once in an old fashioned recipe book and it really works. Simply dredge slices of bacon in flour before frying and the bacon won’t shrink so much and won’t curl as it fries. The drippings make excellent milk gravy, too.
Milk gone bad
If it’s just a little off, put a pinch of baking soda in it and stir. No need to throw it out. If you have milk that you can’t use up, put it in the freezer until you need it.
[ Granny note: Or add vinegar and make sour milk for baking]
Use less; save money
Never use more than you need. Just because it says on the box that you need a full cup, doesn’t mean that you really do need it. Half a measure of laundry detergent, a quarter of an inch of toothpaste and a half teaspoon of dish detergent are examples of what is usually enough, rather than what the manufacturer says is enough.
Don’t waste cleaning solutions in spray bottles
If you buy cleaning solutions in spray bottles, you know there is always some left in the bottom that the tube can’t reach. The way to save that solution is to save the bottle and pour the leftover into the new bottle. Another method that helps, but doesn’t save all of it, is to put marbles, rice or small stones in the bottle. That raises the liquid level so the tube can reach it better.
Cheap facial scrub
Cheap only in cost; it’s a quality treatment! Make a lather in your hand of inexpensive hand or face soap, then add a teaspoon or so of cornmeal, work it into the lather and scrub your face lightly with it. Use washcloth to remove most of the cornmeal before rinsing thoroughly with warm water. Moisturize if necessary. Cornmeal makes a gentle but thorough scrub and it’s all natural - no chemicals to worry about.
Meatloaf: Ultimately frugal
You’ve probably heard of freezing bits of leftover vegetables and meat until you have enough for soup. Use the same method to stretch meatloaf. Mince or puree vegetables, also add grains like leftover rice, barley or quinoa. Cooked cereals like oats, corn meal mush or wheat can be added, too. A tablespoonful now and then adds up. Don’t waste it.
I got it to work, the start button is so small that I could not see it.
Playing his program on the convention plans and rights.
After this [?] program, he had a heart attack and is in the hospital.
The Gunny Bob show.
I hope he is going to get well fast and not miss the convention, as he has strong Freeper opinions.
This is what I am hearing:
He says 50,000 terrorists/anarchists/democrats are expected.
http://www.freerepublic.com/focus/news/2051246/posts?page=16
Blueberry harvest to begin
mainetoday ^ | 7/25/08 | Giselle Goodman
Posted on Friday, July 25, 2008 10:20:32 AM by mainestategop
Summer is half over. Know why? Because Maine’s blueberry harvest is underway.
Thanks to Gabz for this alert.
http://www.freerepublic.com/focus/news/2053204/posts?page=5#5
Sunscreen for crops
CNN ^ | 7/29/2008 | CNN
Posted on Tuesday, July 29, 2008 10:34:55 AM by Red in Blue PA
Edited on Tuesday, July 29, 2008 10:36:17 AM by Admin Moderator. [history]
FRESNO, California (AP) — Sunscreen for fruits and vegetables? It’s already being tested in Australia and Chile.
Just like people damage their skin in the sun, produce can also get nasty burns. That’s why farmers are increasingly applying sunscreen to their crops to prevent skin blistering, heat stress and blemishes.
(Excerpt) Read more at cnn.com ...
Thanks to Gabz for this alert.
Anti-Dandruff Lotion
6 ounces witch hazel
Juice of one lemon
8 ounces distilled water
Mix all ingredients together. Part hair down the middle, front to back,
while it is still damp after shampooing. Wet a cotton ball with the lotion and
dab it on your scalp along the part. Part hair an inch to one side of the other
and repeat application. Repeat again until entire scalp is treated.
Crab Chow Mein Salad
6 ounces crab (frozen, fresh or canned (if using
canned, be sure to rinse well)
1 (10 ounce) package frozen peas, cooked (do not overcook)
1 small green onion, minced
1 cup chopped celery
3/4 cup mayonnaise
1 teaspoon soy sauce
1 tablespoon lemon juice
1/8 teaspoon ground ginger
1/8 teaspoon garlic salt
1 (7 1/2 ounce) can chow mein noodles
You may also use both shrimp and crab if you wish. Cook peas; drain.
Drain crab and shrimp. Combine peas, seafood and onions. Chill. Add
celery after chilling. Mix mayonnaise, soy, lemon, ginger and garlic
salt. Add to first mixture.
Just before serving, add chow mein noodles.
Posted by: “jacqueline
Posted by: “L. Cloutier”
Maple Pecan Cake
1 pkg. yellow cake mix
3/4 cup water
1/2 cup pure maple syrup
3/4 cup chopped pecans
1/3 cup butter, softened
2 eggs
Heat oven to 325. Grease and flour a 10 or 12 cup Bundt pan. In large mixing bowl, mix all cake ingredients. Mix on medium speed 2 minutes. Spoon into prepared pan. Bake at 325 for 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired,drizzle with coffee glaze or sprinkle with powdered sugar. Makes 16 servings
source: Unknown
Posted by: “L.
Sour Cream Banana Cake
1 pkg. yellow cake mix (18.25 oz)
1 pkg. instant vanilla pudding (3.4 oz)
3 eggs
1/2 cup sour cream
1/4 cup vegetable oil
2 ripe bananas, cut in pieces (about 1 1/2 cups)
1/4 t. nutmeg
Heat oven to 325. Grease and flour a 10 or 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with remaining batter. In large bowl, mix all ingredients. mix 2 minutes on medium speed. Spoon into prepared pan. Bake at 325 for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove form pan; cool completely on rack. If desired, drizzle with vanilla or orange glaze.
Source: Unknown
Bratwurst—need some recipes
Posted by: “Beth
Hi Sue,
My family’s favorite is to “steam them in beer”.
1-2 cans of favorite beer
6-8 Brats
Spicy brown mustard
Onions
Hot dog buns
Poor can/cans of beer in boiler. Place brats in and steam for approx 10 minutes. DO NOT LET THEM BOIL!!
Just poach in beer.
Take Brats out and place on BBQ grill and grill for about 10 minutes
Fix just like hot dog but use only spicy brown mustard and onions.
Open a beer and grab a handful of chips.
Gotta love it!!!
Bratwurst—need some recipes
Posted by: “Genia”
I like to put them ion a big skillet with sliced green, red, yellow
peppers and onions and cook it all together. You can freeze some of
them too.
Genia
Chinese Beef and Rice
Posted by: “KS
Chinese Beef and Rice ·
1-1/3 cup uncooked regular rice ·
1/4 cup salad oil ·
1 tbl salt ·
3 cups boiling water ·
2 beef bouillon cubes ·
1 tbl plus 1 tsp soy sauce ·
2 medium onions, chopped ·
4 stalks celery, chopped ·
2 green peppers, chopped ·
3 cubs diced cooked beef or 1 lb cooked ground beef
In large skillet, cook and stir rice in oil over medium heat until golden brown. Add salt, water, bouillon cubes and soy sauce.
Cover tightly; simmer 20 minutes.
Stir in onion, celery, green pepper and meat. Cover tightly; simmer 10 minutes longer or until all liquid is absorbed and rice is tender.
Makes 4-6 servings.
Peach-Brown Sugar Muffins
Posted by: “jacqueline
Peach-Brown Sugar Muffins
2 cups flour
4 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 cup chopped peaches (fresh or canned)
1/4 teaspoon baking soda
1/8 teaspoon allspice
1 cup sour cream
1 egg
4 tablespoons melted butter
Preheat oven to 425 degrees F. Grease 12 regular-size muffin-tin cups.
In a large bowl, mix flour, brown sugar and baking powder. Add
peaches, baking soda and allspice. Toss to coat peaches thoroughly.
In another bowl, combine sour cream, egg and butter. Add to dry
ingredients and stir until moist but lumpy. Spoon into greased muffin
cups. Bake at 425 degrees F for 25 minutes, or until the top springs
back when gently touched.
Makes 1 dozen.
Tomato Basil Tart
Posted by: “L.
Tomato Basil Tart
1/2 of a 16 oz. pkg. Pillsbury Refrigerated Pie Crust
1 1/2 cups mozzarella cheese, shredded
4 tomatoes
1 cup fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup Parmesan cheese
Spray pie plate with Pam. Make crust according to package directions and prebake. When you take it out of oven, immediately sprinkle crust with 1/2 cup mozzarella so that heat melts it. Slice tomatoes and drain on paper towels. Arrange tomatoes on top of cheese. In food processor, combine basil and garlic and process until coarse. Sprinkle over tomatoes. In clean food processor, combine mayonnaise, Parmesan cheese and rest of mozzarella cheese. Process until combined. Spoon on top of basil and spread with a knife. Bake at 375 for 35 to 40 minutes.
Source: Cooking in Coto de Caza
Apple Praline Monkey Bread
Posted by: “jacqueline
Apple Praline Monkey Bread
1/3 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup chopped pecans, divided
2 (11.3 ounce) packages refrigerated dinner rolls
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 medium Granny Smith apple
Preheat oven to 375 degrees F.
Microwave butter on HIGH 30 seconds or until melted. Stir in brown
sugar; pour mixture into bottom of a Bundt or fluted pan, spreading
evenly. Sprinkle half of pecans over brown sugar mixture.
Slice dinner rolls in half crosswise.
In medium bowl, combine sugar and cinnamon; roll dinner rolls in
sugar mixture until evenly coated. Arrange half of the dinner rolls
over bottom of pan. Sprinkle remaining pecans over rolls.
Peel, core, and slice apples. Cut apple slices into quarters.
Sprinkle apples over dinner rolls in pan. Arrange remaining dinner
rolls over apples. Bake for 35 to 38 minutes or until golden brown.
Remove from oven; carefully invert onto cooling rack to remove bread.
let stand 1 minute before removing pan. Cool slightly.
To serve, pull apart or slice using serrated bread knife.
Yields 12 servings
Cheesy BLT Pizza
Posted by: “jacqueline
Cheesy BLT Pizza
1 (10 ounce) thin pre-baked pizza shell
4 ounces (1/2 package) cream cheese, softened
3/4 teaspoon Italian seasoning
1/4 teaspoon freshly ground pepper
2 cups leaf lettuce, shredded
1 cup (4 ounces) colby-jack cheese, finely shredded
3/4 cup chopped fresh tomato
7 slices bacon, cooked until crisp, chopped
Green or black olives, sliced (optional)
Place pizza shell on baking sheet. Heat in a 400 degree F oven for 5
minutes or until slightly crisp.
Remove pizza shell from oven and let cool slightly.
Combine cream cheese, Italian seasoning and pepper. Spread on pizza
shell to within 1/2-inch of edge. Sprinkle with lettuce, co-Jack
cheese, tomato and bacon. Top with sliced olives, if desired. Cut
pizza into 12 wedges and serve.
[from_the_kitchen] Zucchini Pizza Casserole...from Linda
Posted by: “Jodi”
Zucchini Pizza Casserole
Country Woman
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
Ingredients:
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce or 1 can (15 ounces) tomato sauce with 1/4 teaspoon oregano, 1/4 teaspoon basil
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture.
Combine zucchini with eggs, Parmesan cheese and half of the cheddar and mozzarella cheeses. Press into greased 13-in. x 9-in. x 2-in. baking dish.
Bake at 400° for 20 minutes. Meanwhile, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Top with remaining cheeses; sprinkle with green pepper. Bake 20 minutes longer. Yield: 6-8 servings.
Linda tip: At the table, add some pizza seasoning to this recipe. My grandkidas love it.
Please share with credits in tact, so others can join us. Thanks, Linda
from_the_kitchen-subscribe@yahoogroups.com
thisnthat_again-subscribe@yahoogroups.com
http://groups.yahoo.com/group/SimpleMeals/
Southern Garlic Catfish
Posted by: “Richard
Southern Garlic Catfish
Ingredients:
1-1/2 pounds catfish (fillets)
1 egg
garlic salt
1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn
meal, salt and pepper to taste
cayenne Pepper
vegetable oil
Instructions:
Heat skillet and 1 inch of vegetable oil.
Wash catfish.
Beat egg.
Dip catfish in egg.
Put garlic salt on both sides of the fillets.
Shake on cayenne pepper.
Dip in breading twice.
Put fillets in hot oil.
Cook until golden brown and tender in the middle.
Fry time is usually 8 to 12 minutes.
Take fillets out the skillet and set on a paper towel.
Optional sprinkle with Louisiana Hot Sauce®.
Comments: If you do not like spicy food omit the cayenne pepper.
If you like it hot add as much cayenne as you can stand and dip in hot
sauce, ketchup, and lemon juice mixed together.
________________________________________________________________________
________________________________________________________________________
7. Garlic Soup with Cilantro Dumplings
Posted by: “Richard
Garlic Soup with Cilantro Dumplings
Soup:
2 head garlic, peeled and minced or pressed
8 c water
3 celery stalks, finely chopped
3 carrots cut into 1 inch pieces
1 T dried parsley or finely chopped fresh
1 t dried basil
1 bay leaf salt & pepper to taste
Dumplings:
1 1/3 c flour
1/2 t salt
2 t baking powder
1/4 t black pepper
1 beaten egg
1 1/2 T vegetable oil
1/3 c milk
2 T chopped fresh cilantro
Add all soup ingredients together and simmer for about thirty
minutes. While soup is simmering, prepare dumplings. Mix dry
ingredients together. Add remaining ingredients and mix into a
stiff batter. Drop batter into boiling soup about 1/2 teaspoon
full at a time. When dumplings float (which should only take a
minute or so), they are cooked and your soup is ready to be
served. (Makes about 24 small dumplings).
This is another great group owned by *~Tamara~*
To visit group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/
foraging water
Posted by: “pmarch
I was trying to think of “pure” ways of foraging for water and
remembered using Moringa tree leaves. I spent some time in Africa and
this tree was being promoted and distributed like crazy by aid
organizations. It was called the “Miracle Tree” and I even had a
whole guide for its uses. Besides eating the cooked leaves for
protein and drying the leaves, dried leaf powder was used to purify
water.
The method was simple: put the powder in the questionable water (all
water was questionable where I was!), shake it up, then let the mix
settle out on the bottom of the container. Some compound in the
leaves stuck to particles in the water and allowed the fresh water to
be poured off the top. I wish I knew the compound and if there is
anything like it in the US.
That being said, I always had a small dropper of bleach to add to my
bottle of water as a precaution, even if it was filtered. The Moringa
method was a great idea, but took too long if water was needed in a
hurry. I sometimes still carry around bleach and/or iodine just in
case. Giardia is not fun and neither are amoebas.
Does anyone know if Moringa is available in the US? My thought was it
had the potential to take over in places with dry seasons like the
southwest and California. This would be at least a useful invasive.
I used to plant new trees by chopping a branch of any thickness and
shoving it in the ground!
Re: foraging water
Posted by: “Teeter”
I bought some seeds from organicaseed.com. They are wonderful. I have well
over 30 growing right now and have given some away as well. They ship fast
and send instructions to get your seed going good. Leave the seeds in the
closet for more than 2 weeks if they havent sprouted cause some more will
sprout. Some can take as long as 3 weeks. I ordered 30 seeds and they sent
me 71.
Re: foraging water
Posted by: “Deane”
I have two moringa trees here in Orlando. I planted one, getting it
from www.Echo.net The second seeded itself. They are a mixed blessing.
First, the tree will grow 20 feet a year, and that is an
understatement. Now I cut the main trunk back to a stump every year.
http://groups.yahoo.com/group/ForageAhead/
According to google, it is used for everything, healing, eating and more:
http://www.hort.purdue.edu/newcrop/duke_energy/Moringa_oleifera.html
Moringa oleifera Lam.
Moringaceae
Horseradish-tree, Ben-oil tree, Drumstick-tree
Source: James A. Duke. 1983. Handbook of Energy Crops. unpublished.
1. Uses
2. Folk Medicine
3. Chemistry
4. Description
5. Germplasm
6. Distribution
7. Ecology
8. Cultivation
9. Harvesting
10. Yields and Economics
11. Energy
12. Biotic Factors
13. References
Uses
Almost every part of plant is of value for food. Seed is said to be eaten like a peanut in Malaya. Thickened root used as substitute for horseradish. Foliage eaten as greens, in salads, in vegetable curries, as pickles and for seasoning. Leaves pounded up and used for scrubbing utensils and for cleaning walls. Seeds yield 38–40% of a non-drying oil, known as Ben Oil, used in arts and for lubricating watches and other delicate machinery. Oil is clear, sweet and odorless, never becoming rancid; consequently it is edible and useful in the manufacture of perfumes and hairdressings. Wood yields blue dye. Leaves and young branches are relished by livestock. Commonly planted in Africa as a living fence (Hausa) tree. Trees planted on graves are believed to keep away hyenas and its branches are used as charms against witchcraft. Bark can serve for tanning; it also yields a coarse fiber.
Folk Medicine
According to Hartwell (1967–1971), the flowers, leaves, and roots are used in folk remedies for tumors, the seed for abdominal tumors. The root decoction is used in Nicaragua for dropsy. Root juice is applied externally as rubefacient or counter-irritant. Leaves applied as poultice to sores, rubbed on the temples for headaches, and said to have purgative properties. Bark, leaves and roots are acrid and pungent, and are taken to promote digestion. Oil is somewhat dangerous if taken internally, but is applied externally for skin diseases. Bark regarded as antiscorbic, and exudes a reddish gum with properties of tragacanth; sometimes used for diarrhea. Roots are bitter, act as a tonic to the body and lungs, and are emmenagogue, expectorant, mild diuretic and stimulant in paralytic afflictions, epilepsy and hysteria.
Chemistry
continues.
articles and links for the Moringa tree:
http://thehimalayanuniverse.blogspot.com/2007/07/curry-from-moringa-tree-munaga-kaaya-or.html
http://www.miracletrees.org/moringatree.html
Moringa Tree
is one of the most useful and multi-purpose plants that exists.
Because of its wealth of vitamins, minerals and proteins the Moringa Tree is a rich source of nutrients. Biochemists call the Moringa Tree the most densely rich protein ever discovered. Per gram, fresh Moringa leaves contain 7x the vitamin C of oranges, 4x the calcium of milk, 4x the vitamin A of carrots, 3x the potassium of bananas, 3x the iron of spinach and as much protein as in eggs.
[If one tenth of what they say is true, then it would be worth growing this tree....
granny]
Centuries of garden books and articles to run through Google:
James A. Duke. 1983. Handbook of Energy Crops. unpublished.
Complete List of References
A to F | G to L | M to R | S to Z
http://www.hort.purdue.edu/newcrop/duke_energy/refa-f.html
[LOL, I may not be able to resist...granny]
http://thehimalayanuniverse.blogspot.com/2008_06_01_archive.html
Friday, June 27, 2008
Kamal Nepali - A Child who Saved Annother Child from Deep Crevices of Seti River in Pokhara
On Tuesday, June 24 afternoon a child of 2.5 years age fell into the crevices of Seti River in Pokhara, valley famous for its Annapurna Range of Himalayas and the Lakes.
Despite all efforts by different specialized rescue teams, including Nepal Army and Police squads, the child could not be brought out from the death trap. The crevice was simply too narrow and it was not possible for big guys to adventure any further from 20 ft. The child was believed to have rested at 65 feet from the surface outside. So, Kamal Nepali, 12 years old school boy, who liked gymnastics in his school, agreed to go down to take the child, up on his brother’s request. Kamal’s brother told him - that there is a child like our own sister, who needs help.
After the rescue team’s briefing on him and preparations with a bag, walki-talkie and torch, the boy descended, negotiated the narrow hole, reached the child, lifted her, put her in the bag, signalled the team he was ready and was pulled up. The boy again negotiateed the narrow part of the hole with utmost care and arrived on the surface with the living child. After 22 hours, on June 25, 2008, the child was taken to a hospital in Pokhara and is recovering well.
Then there were emotional breakdowns. For the parents of the child, who came from India as a member of misisonery team to preach christianity to Nepalis, told that Kamal is now his son.
This was indeed an act that rekindles kindness and compassions in many hearts. Kamal Nepali’s father repairs shoes for their survival.
here is an article by Prem Nepali of Kantipur about Kamal Nepali and his act. Also an article by Kulchandra Neupane introduces Kamal Nepali. Hope you will enjoy if you have not read it in the Kantipur Daily.
continued, with the article and information on the fact that the local folks are going to see that this young man has a real education.
granny
http://veggiecookbook.wordpress.com/2007/03/22/pineapple-salsa/
Pineapple salsa is a spicy, sweet, colorful, and delicious - this is a versatile tropical salsa that goes well with any type of meal.Cumin adds smokiness to the dish and gives a unique flavor.I love to eat this with chips and also as a side dish with my Mexican favorites. This is a super easy recipe and is really great dish (summer) or anytime, also has a nice fresh taste. You can also serve this along with greens; the possibilities with this wonderful tropical fruit are endless. It not only a treat to eyes and mouth but also a crowd pleasing dish. I served this with regular store bough tortilla chips and it’s really tasted delicious and everyone loved it.
This is my entry for Mahi’s AFAM.
Ingredients
2 cups pineapples (clean and finely chopped)
1 small red onion (2tbsp, finely chopped)
2 tbsp finely chopped red bell pepper
1 jalapeño pepper (de-seeded & finely chopped)
Juice of 1 lime
1-1 ½ tsp cumin powder
2-3 tbsp finely chopped coriander leaves.
Salt to taste.
Procedure
In a large bowl, toss together pineapple, red bell pepper, onions, jalapeño pepper, lime juice and cilantro. Season with cumin and salt. Cover, and chill in the refrigerator until serving.
sal1.jpg
Notes and Tips.
You can use canned pineapple but drain all the juices and then use for making salsa. You can even grill the pineapple for extra flavor. If you don’t like cilantro you can use mint. Some times fresh pineapple may cause irritation of the tip of the tongue in some cases, so take a small bite and if u feel irritation, take a big bowl of water add little salt and drop the pineapple slices in salted water for 1-2 minutes, rinse with fresh water pat to dry and chop. My mom always does this. It really works. So sometimes even I do this.
http://tulipfleurs.wordpress.com/2006/08/09/fruit-vegetable-fiesta-salad/
Fruit & Vegetable Fiesta Salad
August 9 2006 by tulipfleurs
pineapple.jpg
1 fresh, cored pineapple available in produce department of many markets, chopped
or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional
Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.
http://tulipfleurs.wordpress.com/2007/11/29/to-die-for-blueberry-muffins/
“Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.” Yields: 8 servings
* 1-1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1-1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking
Bake for 20 to 25 minutes in the preheated oven, or until done.
http://tulipfleurs.wordpress.com/2008/07/21/red-velvet-cupcake-using-yellow-cake-mix/
Red Velvet Cupcake (using yellow cake mix)
July 21 2008 by tulipfleurs
I wanted to bake some red velvet cupcakes from scratch but since I didn’t have enough flour, I remembered I had this recipe for the red velvet cake using a boxed cake mix. I was surprised at how delicious the cupcakes came out . . . will definitely bake this easy-peasy recipe again. The recipe below is for a cake but it works for cupcakes as well . . . (makes 24 cupcakes)
1 box yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup low-fat milk
2 tablespoons cocoa powder
2 ounces red food coloring
In a large bowl, combine the dry cake mix and only the ingredients listed above. (Do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.
Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Cream Cheese Icing
1 8-ounce package cream cheese, softened
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.
http://veggiecookbook.wordpress.com/2007/06/
Orange Carnberry Scones-Eggless
By shivapriya 22 Comments
Categories: Baking, Breakfast, Fruit and Snacks
dsc03939.jpg
An English scone resembles a cake but is little more firm than a cake. It has a firm crust and is flaky inside. A perfect snack with evening tea, Scones are very similar to the American biscuit. Common ingredients used are flour, sugar, baking powder/soda, milk (or buttermilk or yogurt or heavy cream), and eggs.
I picked up this combination of oranges and cranberries from a food network show. They were using these in preparing biscotti. I thought this would be a great combination for any bread related recipe and experimented with scones. dsc03907.jpg
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 ½ tsp egg replacer
(Mix the egg replacer in 2 tbsp of warm water)dsc03909.jpg
½ -3/4th cup milk (approx.)
2 tbsp fresh orange juice
1 tbsp fresh orange zest
2 tbsp cranberries (dried)
Procedure
Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir indsc03911.jpg the egg/egg replacer mixture. Add orange zest, juice and dries cranberries. Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup). Turn out the mixture onto a surface dusted with flour and knead lightly. Roll out the dough to 3/4 thickness and cut into rounds with a 2 cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well. Place the rounds about 1 apart on a lightly greased baking sheet. Brush the tops with a little milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm. To store, cool them down to the room temperature and store them in an air tight container. They would last for a week.
Notes and tips
You can use egg instead of egg replacer. You can also use 2% milk or butter milk instead of whole milk. Add little extra sugar (around 1 tbsp or according to your taste).This recipe makes 12 to 16 scones, depending on the size you make. You can even eat for breakfast. The best part is these scones are eggless. If you are using egg replacer, stir the milk slowly and little at a time to get the desired consistency. Other wise the dough will become runny.
As orange is AFAM for this month, I thought this will make a perfect entry created by Mahi and organized by lovely Sharmi.
I used Eger-G Egg Replacer, I bought it from Whole food market and its also available in local GNC stores. Lakshmi told me about this. Thanks Lakshmi!!!
http://veggiecookbook.wordpress.com/2007/06/
Bottle Gourd in cream sauce
Anapakaya or sorakaya which is commonly known as bottle gourd is technically known as calabash, is a vine grown for its fruit, tender young bottle gourd fruits of certain varieties are eaten as a boiled vegetable. The fresh fruit has a light green smooth skin and a white flesh. The fruit are often cooked with lentils, curries and also used in making desert. Bottle gourd is popular summer squashes in India. The best are slightly sweet, tender, and free of bitterness. Gourds are high in fiber and low in fat and cholesterol also contains good amount of Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. Bottle gourd in India is also known as Lauki and Dudhi.
I use Anapakaya a lot in my house; it is a must to buy vegetable in my weekly veggies shopping. I make sambar, pappu kura (cooked with lentils), curries, pachadi (chutney) and stews with this lovely squash. Anapakya palu kura is a light and creamy curry, mildly spiced with ginger is from Andhra Pradesh most commonly cook by vegetarians. This sweet summer squash goes really well with cream/ milk just melts in mouth. Even though I don’t like this particular dish a lot but it’s my son’s favorite. This dish is really easy to prepare and also a good side dish for quick meals. Both my mom & MIL prepares this curry same way .
Ingredients
1 medium tender Anapakaya
1 ½ -2 tbsp half & half or whole milk
Salt to taste
Peel and cut anapaya into cubes, remove the seeds if needed and keep aside.
For seasoning
1 tsp oil
1 dried whole red chilli (broken)
½ tsp urad dal
½ tsp cumin seeds
Small pinch of hing
½ inch ginger piece (peel & minced)
Few curry leaves
Heat oil in small frying pan add urad dal, red chillies and fry until the urad dal starts to turn light brown. Now add cumin seeds, hing and ginger, allow the cumin seeds to crackle. Add curry leaves and turn of the heat and keep aside.
Procedure
In a heavy bottom shallow pan add anapayaka pieces, salt and cook on low medium heat covered. Anapakaya itself contains lots of moisture so you don’t need to add any extra water. Keep stirring in between. If needed sprinkle some water to avoid burning. It takes 10-15 minutes to cook. Add fried seasoning and cream mix well, cook for 1-2 minutes and turn of the heat.
This goes really well with rice and roties.
Notes and Tips
Do not cook for long after adding cream it will curdle. You can use ghee to fry seasoning instead of oil to add extra flavor. Also you can add onions (chopped) along with seasoning, fry and then add to the cooked squash.
http://www.farmradio.org/english/radio-scripts/76-6script_en.asp
Camels provide farmers in drylands with milk and income
Notes to broadcaster
In the extreme droughts of 2000, many of the cattle owned by a Maasai community in Kenya died. The community started to look more favourably on a livestock animal that had survived the drought: the camel. Camels can survive droughts by browsing on leaves other animals cannot eat. A lactating camel can go for twelve days without drinking water. Camels are resistant to most diseases.
The camel can be milked up to 4 times a day and produces milk for 12 months of the year. This constant source of milk becomes a reliable and consistent source of income and a nutritious food for the family and the community at a time when other food may be in short supply. These kinds of non-traditional customs and resources can be especially important to communities, including pastoralist communities, who are faced with decreasing land and water resources because of the process of desertification.
The following script is based on an interview with Mr. Kipaseyia of the Kajiado district in Kenya. Mr. Kipaseyia is a livestock farmer and chairman of a primary school in Komiyia in Magadi division of Kajiado. He introduced camels to Magadi. The interview highlights some of the advantages of camels for farmers in arid and semi-arid environments. The interview was conducted by Sharon Sian Looremeta of the Intermediate Technology Development Group (ITDG) in Kenya.
Start of program
Host: Good morning (evening, afternoon), Mr. Kipaseyia. Welcome to our program today.
Kipaseyia: I am very happy to be here and talk about the benefits and the wonders of camels.
Host: Camels are not native to this part of Kenya, I believe. How were they first introduced?
Kipaseyia: In 1995 there was a bad drought. We - the Maasai people - had to think of other ways to live. I knew that camels would do well here.
Host: So you started raising camels?
Kipaseyia: Yes. At first many people did not like the idea. They called camels dirty, ugly animals. Some even said they could not drink from the same water source as other animals. But after a while they changed their minds and some families began to see the benefits.
Host: What could have happened to make the people change their minds?
Kipaseyia: There was another drought. In this drought, most of the livestock died. But the camels survived. Families with camels still had plenty of milk to drink. They even had extra milk to sell during the driest season. Neighbours flocked to my homestead to get milk for their young children. Everyone wished and longed to have a camel.
Host: Really, I had no idea that camels were such useful animals. What allows them to survive, even when other animals are dying?
Kipaseyia: The camel can browse on leaves other animals cannot, so it survives even in severe droughts. It’s perfectly suited for dry lands. Also, a camel can be milked four times a day all year round. Even when the rains fail and cows have little to eat and give little or no milk, the camel still provides milk.
Host: The camel sounds like a truly wonderful animal. Do camels get many diseases?
Kipaseyia: Unlike cattle and goats, camels are more resistant to diseases. This is one of the reasons why many of the Maasai in this area are interested in buying camels despite the fact that they are more expensive to buy than cattle. Many cannot afford a camel, I know. But they are happy that they can buy camel milk from me. You know, we even named our school after a camel... the name of our school — Enkomia — means camel.
Host: Do people in the community like camel milk?
Kipaseyia: Camel milk is medicinal and very nutritious because camels feed on all types of herbs and leaves. We believe that the herbs in the milk keep us healthy and free from a lot of diseases. If all families could own two milking camels, hunger in this dry region would be a story of the past. Everyone would have a continuous supply of milk and their health would improve. Camels can produce ten litres of milk per day, if the animal is healthy and there are lots of leaves to browse.
Host: How has the camel benefited you personally?
Kipaseyia: My wife sells milk at the neighboring township and makes almost two dollars [use local currency] each day. Since she sells milk throughout the year, she has a constant income unlike the other women who rely solely on cows for milk. This has allowed us to buy household utensils, pay for medical care, pay school fees, and join a revolving loan fund.
Host: All this thanks to a camel! The camel sounds like a real blessing for communities in dry areas. Thank you for telling us about your experiences.
Kipaseyia: You are very welcome. And please, try some camel milk.
Host: (sound of host taking a drink) Umm ... delicious. Thank you. And thank you for listening. Good day.
Acknowledgements
* Contributed by Sharon Sian Looremetta, ITDG-Practical Action, Magadi, Kenya.
* Reviewed by Alex Kirui, Country Director, Heifer International, Kenya and Terry Wollen, Director of Animal Well-Being, Heifer International, Little Rock, Arkansas, U.S.A.
Common names. English: black beni-seed; black sesame.
http://www.farmradio.org/english/radio-scripts/81-1script_en.asp
A Local Plant Prevents Pest Damage to Stored Seeds
Notes to Broadcaster
The African Rice Centre (WARDA) recently coordinated a contest in which prizes were awarded to top local agricultural innovations from Gambia, Ghana, Guinea and Mali. On April 20, 2007, representatives from each of the countries involved in the competition took part in a one-day scriptwriting workshop at WARDA in Benin. In this workshop they learned how to share the winning agricultural innovations through radio scripts.
This script looks at an innovative solution for pest damage to stored seed. It is based on information about a method developed by farmer and village chief Mr. Mamadou Dembele from Mali.
Theme music fades up then under host.
Host: Dear listeners, welcome to today’s show.
Theme music fades up then under host.
Host: Listeners, today we have great news! In today’s program we are going to tell you about a local plant which can prevent pest damage to stored seeds. Stay tuned and a local expert will tell you all about it.
Theme music fades up then under host and out.
Host: Pests cause huge damage to stored seeds. When faced with the loss of seeds, farmers often use chemical controls. This can lead to health problems and to pollution of the environment. Fortunately, there are good local solutions against pest nuisances. (Pause) Today’s guest is Mr. Mamadou. He is a farmer and chief of Zeguesso village in Mali. Today, he will tell us about a plant which controls these kinds of pests. He will introduce us to this plant and tell us how it works. Welcome, Mr. Mamadou.
Mamadou: Hello.
Host: Please tell us about this plant and how it can be used for seed storage.
Mamadou: The scientific name of the plant is Hyptis spicigera. It is known as abbah in the Minianka language, benefing in the Bambara language, and Dai fadama in the Hausa language. This plant has a repulsive smell and a bitter taste. The odor is what repels pests. To use it for protecting stored seeds, there are three simple steps. First, you pick the plant’s leaves; second, you make a powder out of them; and third, you mix the powder with your stored seeds.
Host: Is it necessary to dry the leaves first, in order to make the powder?
Mamadou: No, that is not necessary.
Host: And how well does this method work?
Mamadou: The results are very encouraging. The powder protects the seeds from attacks by termites and other harmful insects. The plant leaves can even be added to the subfoundation of attics when they are constructed. The technique is so efficient that all farmers in my village are adopting it.
Host: Does it work better than the chemical products you used to use?
Mamadou: Of course. Chemical products are expensive. Often we can’t afford them. Using them can cause serious health problems and environmental issues. On the contrary, the powder of Hyptis spicigera leaves costs nothing and causes no trouble.
Host: Could you tell our listeners how to recognize the plant?
Mamadou: The plant grows on the slopes of dregs. It has a long stalk with leaves exactly opposite each other on the stalk. The top of the plant is pointed. It has cob-shaped white or mauve flowers at the top of the stalk. It has a strong repulsive odor.
Theme music fades up, then under host.
Host: When it is mixed with seeds, the powder protects them against pest attacks. Mamadou and his whole village tried it and found it very efficient. I encourage you to do the same.
Theme music fades up, holds, then out.
Acknowledgements
* Contributed by: Felix Houinsou, International Institute for Tropical Agriculture, Cotonou, Benin.
* Reviewed by: Paul Van Mele, Africa Rice Centre (WARDA), Cotonou, Benin.
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