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 ...
[photo]
Cow Chases Bear Off Pasture
Cow, Bear Touch Noses Before Bear Scared Off
POSTED: 10:18 am MDT August 18, 2008
UPDATED: 2:14 pm MDT August 18, 2008
HYGIENE, Colo. — Cowabunga! Who needs a guard dog when you have a cow?
A bear trying to grab apples at a pasture in Hygiene was scared off Sunday by the homeowner’s heifer.
[snipped]
The bear climbed down from the tree, and climbed over the fence to get a closer look at Apple. The two stared each other down for some time, Dayton said.
Apple touched noses with the bear, the two sniffing each other out, and then Apple chased the bear back up the apple tree.
“They hung out by the apple tree for a while and then the cow chased him to the fence. It was hilarious,” McDonald told the Longmont Times-Call.
“She took off on a full run,” Dayton said.
Dayton named the cow Apple because the black angus loves the fruit, and eats them all the time when they fall off the tree.
“She was protecting her apple tree,” Dayton said.
Officers with the Division of Wildlife were called to Dayton’s home, but by the time they arrived, the bear was long gone. Officers told Dayton that a big bear and her two cubs had been spotted in Hygiene earlier in the morning. Dayton said it was a good thing that the momma bear wasn’t around or Apple could have been hurt.
continued.
Thanks, yorkie, for the heads-up about this on-going thread. nw_arizona_granny, if you have a ping list for this thread, could you add me? Thanks!
If Apples is full grown, she weighs over a thousand pounds.
They can bellow when upset, so that cub was wanting Mama, more than he wanted the apples.
I wonder what Apples said to him?
“You may be small enough to climb up and get apples without the worms, but if I step on you, you will be a skinny bear”!!!!
Thanks for the photo, I still miss my Angus, he was born on Bill and Mary’s birthday, June 7th.
LOL, the deal was, I could have a milk cow, and we found a cross breed not far from time to have her calf.
If the calf was a heifer, I could keep it, if it was a bull, he would go in the freezer.
Bill came home from work, went out to see the calf, came back,
walked in the kitchen and said: “We will name him Happy, and keep him for breeding”...........He was a perfect Angus.
You are on the ping list, I sent them out now and then, as I post too much to clog your file with all that I post.
Good excuse to post the link to Amy’s Place, as it is so beautiful with all kinds of uplifting messages and art that it should not be hidden:
http://www.freerepublic.com/focus/chat/2054702/posts?q=1&;page=1651
Thank you for coming to the thread and please post your recipes here also, as you will note, LOL, we get new readers often.
Welcome and visit us often........
Thank you! I will visit often.
Crockpot Butterbean Stew
Posted by: “Richard
Crockpot Butterbean Stew
1 lb. large dried limas (butterbeans)
water
1 rounded tbsp. dried onion, or to taste (don’t substitute fresh;
surprisingly, in this dish, it’s not as good.)
2 chipotles (dried type), torn up, or to taste
2 tsp. rosemary
2 sm. bay leaves
1/2 tsp. thyme
1/4 tsp. celery seed (very approximate, but don’t overdo it.)
several dashes Maggi seasoning (look near the Worcestershire in most
supermarkets, or with the Latino food at Meijer’s; it’s a dirt-cheap
vegetarian way to add richness to soups and stews)
salt to taste
brown rice, maybe a cup
Put everything but the Maggi, rice and salt in a crockpot (salt makes
beans get tender much slower.) Cook on “high” till the beans are tender
and the smell is driving you crazy; 20-30 min. before ready to serve,
add rice, salt and Maggi.
Makes maybe five or six big bowls.
http://groups.yahoo.com/group/slowcooker/
Posted by: “L. C
Caramel apple French Toast
1/2 cup (1 stick) butter
1 cup packed brown sugar
2 T. light corn syrup
1 cup chopped pecans
12 slices sweet French bread, 3/4 inch thick
6 to 8 green apples, peeled and thinly sliced
6 eggs
1 1/2 cups milk
1 t. vanilla extract
1/2 t. ground cinnamon
1/8 t. ground nutmeg
Whipped cream optional
In small pan, het butter, brown sugar and corn syrup over medium heat; stir constantly until thickened. Spray a 13 x 9 inch glass baking dish with nonstick cooking spray. Pour butter mixture into dish; sprinkle with pecans. Arrange 6 bread slices over pecans; top with apple slices. Combine eggs, milk, vanilla, cinnamon and nutmeg in a blender. Process until fully blended. Pour half of egg mixture over apples; top with second layer of bread. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Preheat oven to 350. Bake uncovered for 50 to 60 minutes or until French toast is golden brown. Serve with whipped cream if desired. Makes 6 servings
Source: Whitegate Inn Bed and Breakfast, Mendocino, California
Posted by: “L. C
Blueberry Rhubarb Crisp
4 cups rhubarb, cut into 1 inch pieces
2 cups blueberries
1 cup sugar
1/2 cup flour
1 t. ground cinnamon
1 t. lemon juice
1/2 cup water
Topping:
1 cup flour
1 cup packed brown sugar
1/2 cup old fashioned oats
1/2 cup butter, melted (1 stick)
1/2 cup chopped walnuts, optional
Preheat oven to 375. In large bowl, combine rhubarb, blueberries, sugar, flour, cinnamon, lemon juice, and water; mix well. Pour mixture into a 12 x 9 inch baking dish. For topping, in small bowl, combine flour, brown sugar, oats and butter. Add walnuts, if desired. Sprinkle topping over rhubarb mixture. Bake for 45 minutes or until rhubarb is tender. Serves 8
Source: Schnauzer Crossing, Bellingham, Washington
Posted by: “L. C
Blueberry Cream Cheese Coffee Cake
1 1/2 cup sugar
3 cups flour
4 t. baking powder
1 t. salt
8 oz. cream cheese, cut into 1/2 inch cubes
1 1/2 cups fresh or frozen blueberries
3 eggs
1/2 cup sour cream
2/3 cup milk
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts
Preheat oven to 350. In large bowl, combine sugar, flour, baking powder and salt. Toss cream cheese and blueberries in flour mixture to coat. In another bowl, beat eggs, sour cream, milk, and butter. Stir egg mixture into flour mixture; mix just until combined. Spread batter in greased 13 x 9 inch baking pan; sprinkle with walnuts. Bake for 55 to 60 minutes or until a toothpick inserted into center of cake comes out clean. Serves sixteen
Source: Apple Lane Inn, Aptos, California
Posted by: “jacqueline
Baked Salsa Ranch Chicken
1 (1 ounce) package ranch dip mix, such as Hidden Valley
1 (16 ounce) container regular or low fat sour cream
1/2 cup thick and chunky salsa from a jar
6 boneless, skinless chicken breast halves
3 cups bread crumbs
1 cup grated cheddar cheese
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
In a medium bowl, stir the dip mix into the sour cream. Stir in the
salsa. Cover and refrigerate for at least 1 hour.
Trim the chicken breasts and pound to an even 1/2” thickness. Arrange
chicken on a parchment lined baking sheet. Place 2 tablespoons of dip
on each chicken breast and spread to cover.
Preheat oven to 450 degrees. Combine bread crumbs, cheese, cilantro
and chili powder. Divide evenly among the chicken breasts, mounding
and pressing down lightly into dip. Bake for 12 to 15 minutes or
until chicken is cooked through and crumbs are brown.
Posted by: “L. C
Dawg Bite Cheese spread
1 pound Velveeta cheese, cut into 1 inch cubes
1 cup mayonnaise
One 5 oz. bottle prepared horseradish
In large glass bowl, melt Velveeta in the microwave on high power for about 90 seconds. Stir. If not soft and easy to stir, heat for 30 seconds more. Stir in the mayonnaise and half of the horseradish. Taste, and add more horseradish if you want more “bite”. Stir again. Cover with plastic wrap an refrigerate. Makes 2 cups
This really has a kick. Serve at room temperature with crackers.
Source: Paula Deen
Posted by: “jacqueline
Twinkie Toffee Temptation
1 small box vanilla instant pudding
2 cups. milk
10 single Twinkies
8 ozs. Heath bars, crushed
4 ozs. Cool Whip
Prepare pudding with milk. Set aside. Slice Twinkies in halves
lengthwise. Line a 13 x 9-inch dish with bottom halves of Twinkies,
filling side up. Sprinkle on 1/2 cup crushed candy. Pour in pudding.
Spread Cool Whip over the top. Top with remaining candy. Cover and
refrigerate.
Makes 10 to 12 servings.
Posted by: “Dorie”
Crunchy Vegetable Spread
1/4 C. finely chopped celery
1/4 C. finely chopped onion
3/4 C. shredded carrots
1/4 C. diced green pepper
1/4 C. shredded seeded cucumber
1 (8 oz) pkg. cream cheese softened
1 T. lemon juice
1/4 t. white pepper
Place vegetables in a small colander or strainer; drain well. Beat together cream cheese and lemon juice until smooth. Stir in vegetables and pepper.
Posted by: “Dorie”
Accordion Potatoes
Ingredients
6 Baking potatoes, about 2 pounds total, scrubbed
2 tablespoons Olive oil
1/2 tsp Sea salt
1 bunch Fresh rosemary
Shredded Cheddar cheese for sprinkling
Preparation
1. Heat the oven to 400 degrees
2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.
3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.
4. For serving, remove the rosemary sprigs and replace with fresh ones, or sprinkle with shredded cheese
http://groups.yahoo.com/group/SimpleMeals/
Posted by: “Vergie”
Quick Vegetable Lasagna
1 tablespoon(s) garlic-flavored oil
1 large zucchini, thinly sliced
1/2 shredded carrot
1 container(s) (15-ounce) part-skim ricotta cheese
3/4 cup(s) Parmesan cheese, freshly grated
2 container(s) (15-ounce) fat-free refrigerated tomato sauce
1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed
dry
2 cup(s) part-skim mozzarella cheese, shredded
12 oven-ready lasagna noodles
PreHeat oven to 375 degrees F. In a medium skillet, heat oil over
medium-high heat. Add zucchini and carrot. Cook, stirring constantly,
until vegetables are crisp-tender, about 2 minutes. Remove to a plate.
In a small bowl, stir together ricotta and 1/2 cup Parmesan cheese.
Spread 1/2 cup tomato sauce in the bottom of a 13-inch by 9-inch by 2-
inch baking dish. Top with 3 noodles. Spread one-half ricotta mixture
over noodles. Sprinkle with half of spinach. Top with 3 noodles.
Spread with 1/2 cup sauce. Top with zucchini and carrot, spreading
evenly. Sprinkle with 1 cup mozzarella. Spread with 1/2 cup sauce.
Top with 3 noodles, remaining ricotta, remaining spinach, 3/4 cup
sauce, remaining noodles, and remaining sauce. Cover loosely with
foil.
Bake 25 minutes. Uncover and sprinkle with remaining mozzarella and
Parmesan cheese. Bake 20 minutes longer, until bubbly and until
cheese is melted. Let stand 15 minutes before cutting.
________________________________________________________________________
________________________________________________________________________
2. Frozen French Toast
Posted by: “Vergie”
Frozen French Toast
5 eggs
1-1/4 cups milk
2 T sugar
2 tsp. vanilla
1-1/2 tsp cinnamon
1/4 tsp nutmeg
8 slices bread
Combine all ingredients except bread. Lay bread close together in a
jelly roll pan. Pour on egg mixture and
let sand until absorbed. Brown bread in a little butter. ( I used
my electric skillet so I could cook several slices at a time. French
toast should be fully cooked.
When you want French Toast, put in the toaster or warm in the
microwave.
We eat this with homemade maple syrup from the same book.
Maple Flavored Syrup
1 cup light corn syrup
1/2 cup water
1/2 cup brown sugar
1/2 tsp maple flavoring
combine all except flavoring in a pan, and boil until dissolved. Let
cook and add flavoring.
Source: Make Your Own Groceries
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
How to Cure Brown Spots with Natural Treatments
* Herbal remedy for brown spots: apply fresh Aloe Vera on the brown
spots and rub.
* Mix onion juice with vinegar (1:2 teaspoons), and apply on the brown
spots.
* Mix 2 teaspoons of apple cider vinegar and 1 teaspoon of orange
juice; soak a cotton ball and apply on spots.
* Apply some lemon juice on the brown spots (be ware from the sun).
* Home remedy for age spots: Blanch scented geranium leaves in boiling
water, strain, cool and apply.
* Mix 1 tablespoon of sour cream ( 0% fat for oily face), 1 tablespoon
of yogurt, 1 tablespoon of grind oatmeal and 3-4 drops of lemon juice. Apply
on the brown spots, leave for 10 minutes and wash off.
* Apply watermelon peel on the brown spot.
* Cut horseradish and saturate the pieces in warm milk, Cool and apply
on the brown spots.
[Years ago, I discovered that I could get rid of mine, by taking vitamin E, daily, 400 units.
granny]
The Original McIlhenny method
The McIlhenny Company, makers of the original Tabasco ® Sauce, still use the
same methods perfected on Avery Island in Louisiana a hundred years ago.
They pick fresh, ripe Tabasco peppers grown on the island, grind them up and
cover with salt to make a pepper mash. The salted mash goes directly into
oak barrels. The mash is packed down and the top is sealed with oak planks
into which holes have been drilled.
The barrels are topped with a thick layer of salt and allowed to ferment.
The salt layer serves as a permeable barrier that allows gases to escape but
allows no bacteria, fruit flies, etc. access to the mash. McIlhenny allows
them to age three years in these oak barrels.
After aging, the mash is pulled, checked for quality and, if OK, it is
blended with white wine vinegar (they don’t say how much) and aged some
weeks more (’nother secret!). Finally, the product is pulled, strained and
the liquid bottled.
_____
1947 Tabasco Sauce Recipe
Ingredients:
36 Tabasco peppers — or other long hot red peppers
1 clove garlic
1 tablespoon sugar
½ teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
1 cup water
Directions:
Add water to the peppers and garlic. Cook in a medium pan until tender, then
press through fine sieve. Add all other ingredients and simmer until
blended. Pour into hot ball jars; seal at once. The sauce may be thinned -
as used - with either vinegar or salad oil.
From : The Ball Blue Book Vol. X, 1947
Shared By: Pat Stockett
_____
Homemade Tabasco Style Sauce
Because the chiles are not aged in oak barrels for three years, this will be
only a rough approximation of the famous McIlhenny product. You will have to
grow your own tabascos or substitute dried ones that have been rehydrated.
Other hot, fresh red chile peppers can be substituted for the tabascos.
Ingredients:
1 pound fresh red tabasco peppers, chopped
2 cups distilled white vinegar
2 teaspoons salt
Directions:
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt
and simmer for 5 minutes. Remove from the heat, cool, and place in a
blender. Puree until smooth and place in a glass jar. Allow to steep for 2
weeks in the refrigerator. Remove, strain the sauce, and adjust the
consistency by adding more vinegar if necessary.
By Dave DeWitt and Chuck Evans
_____
Homemade Tabasco Sauce
Ingredients:
12 large Tabasco chile peppers; stemmed
1 clove peeled garlic
½ cup vinegar
½ tsp salt
½ tsp sugar
Directions:
Boil the chile peppers and garlic in vinegar in a small, non-metal saucepan
until tender. Puree in a blender with the salt and sugar. Run through a
metal sieve if necessary.
Dilute this paste with more vinegar until it is the consistency of rich
cream. Pour into a non-metal saucepan, bring to a boil, then pour into a
hot, sterilized bottle to within ½ inch of the rim.
Run a sterilized knife around the inside of the bottle to release air
bubbles. Wipe the rim clean and seal with a scalded top. Store in the
refrigerator once opened.
From: Red Hot Peppers by Jean Andrews
Posted to CH mailing list by “RisaG”
_____
Fermented Pepper Sauces (Tabasco)
Note: This recipe requires pulling the liquid from the peppers, so they must
be fresh, fleshy and of the right state of ripeness. At Avery Island they
still use the original “critique baton rouge”, a red stick tinted to the
exact color of the peppers to be harvested. Peppers not matching the
“critique” are rejected.
Please remember - old or over-dried peppers are the key to failure. This is
true for all hot sauce recipes that use fresh versus powdered chile peppers.
Ingredients:
Tabasco chile peppers
Salt
White wine vinegar
(See below for amounts of each.)
Directions:
Prepare mash. Grind peppers (any amount), seeds and all, in a medium to
fine grind. Add ½ cup kosher salt per gallon of ground peppers. This ratio
of mash to salt of 32:1 seems to be the best but can vary depending on the
quality of your peppers. Put mash & salt mixture into a glass or crockery
jar. Press the mash down and cover with saucer or other lid . Liquid will
form.
Age (ferment). Allow to age at least 1 month. Longer is better
McIlhenny
ages their Tabasco peppers for 3 years!
Allow fermenting until the mash stabilizes (stops fermenting). After aging
is finished, place mash in a new clean and sterilized jar. Add sterilized
white wine vinegar to taste and age for about another week to blend the
flavors together.
“Pulling” the peppers. Run the mash through a chinoise, fine strainer, or,
last resort, throw it all into a bowl lined with cheesecloth, fold the
cheesecloth up into a ball and twist & squeeze until the juice is extracted.
Salt to taste. Bottle the juice and keep in the refrigerator.
_____
Quick & Easy Fermented Tabasco Sauce
1/2 gallon fresh, ripe tabasco chile peppers
1/2 cup kosher salt
Mash peppers and put in wide-mouthed, non-metalic container. Top with salt
and cover loosely so fermenting gasses can escape.
Put in cool dark place for 6 months. Stir and strain through fine mesh
strainer, forcing pulp but not skin and seeds, through. Return seeds and
skins to container with water equal to half their volume.
Stir and strain again. Put strained liquid with originally strained liquid
into clean container and again cover loosely to allow fermentation to
complete. In about two weeks, it is ready.
http://groups.yahoo.com/group/home_canning/
Posted by: “dprc53”
Someone asked me to post to the group the risotto and fish recipes.
Here is the risotto recipe, it had been posted earlier.
I will look up the fish recipes, I know she has one for salmon and one for scallops. I think I
used basically the scallop recipe for other fish.
I have made risotto in the slow cooker many times, and my husband and
I both think that it comes out wonderfully. I don’t think it is quite
as good as the best we have had in better Italian restaurants, but it
is one of the recipes that if I haven’t made in awhile he will ask
for it. After it is finished cooking we like to add some cooked
chicken and asparagus to it.
I have made this with both white wine and all chicken broth.
This recipe comes from Lora Brody, Slowcooker Cooking
Risotto with Parmesan
One quarter cup of olive oil
2 Shallots, peeled and minced
One and one quarter cups Arborio rice
One quarter cup white wine
Three and three/quarter cups chicken broth
1 tsp salt
One half to two-thirds cup freshly grated parmesan
Heat the oil in a small sauté pan and sauté the shallots until they
have softened
(If your slow cooker insert fits into the microwave you can soften
the shallots there)
Scrape into insert. Add the rice to the insert and coat the rice with
the oil.
Stir in the wine, broth and salt. Cook on high for about two hours or
until all the liquid is absorbed.
Stir in the cheese just before serving.
Dee
________________________________________________________________________
________________________________________________________________________
2. Crockpot Chipotle Meatball Meal
Posted by: “Richard
Crockpot Chipotle Meatball Meal
1 1/2 to 2 pounds ground chuck (lean ground beef)
1/2 cup rolled oats
1/4 cup chipotle salsa or other thick salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
pepper to taste
1 tablespoon dried minced onion
5 to 6 potatoes, sliced about 1/4-inch thick
2 cups frozen corn kernels, or canned
1 green bell pepper, cored, seeded, and sliced
1 red bell pepper, cored, seeded, and sliced
1 can nacho cheese soup
1/4 cup chipotle salsa, or other thick salsa
Combine first nine ingredients and form meatballs 1- to 1 1/2-inch
in diameter. Melt margarine in a large non-stick skillet; brown
meatballs on all sides. Place sliced potatoes in Crockpot.
Add corn and sliced peppers. Top with the meatballs. Combine
soup and salsa in a small bowl; pour over Crockpot ingredients.
Cover and cook on low 8 to 10 hours.
Serves 4 to 6
I can’t wait until butternut squash season comes round again. Every
year I make a cream of butternut squash soup which I freeze in small
portions to use as a stock/thickener/gravy for the rest of the year. I
make it as a bland base to use as an addition to other dishes. It works
great, enhancing flavors without over powering them and I can use it for
a quick dinner by adding left-over chicken, herbs or spices and some
frozen veggies. The problem has always been that I wear out long before
the supply of squash does because standing over the stove does me in:
TA-DA enter the crock-pot! I know I’ll be able to make much more this
season.
Thanks everybody!
Verity
Posted by: “Barbara H. Garrett” barbarahgarrett@bellsouth.net favorednhim
Date: Sun Aug 17, 2008 6:33 pm ((PDT))
Verity, IMHO Crock-ing is MADE for you and your hubby. I say get as many
slow cookers as you can. I’ve had no problem with those I got at garage
sales. I can so relate to your problem of finding the time to cook. Even
though my 21-yo daughter and I thoroughly enjoy cooking, our schedule with
running several in-home businesses is sporadic. This means our cooking time
is also sporadic, even though we eat quite regularly! We eat home-cooked
meals every day, three times a day, but we sometimes don’t cook for a week
or so at a time. How? Slow cooking several meals at once when we have
time, and freezing it up into individual meals in our tiny 5.2 freezer. We
try to keep the freezer filled with meals to last from one slow period until
the next, heavily utilizing our slow cookers. We tag-team shopping for
ingredients, prep, putting it on to cook, and then putting it up into
meal-size portions and freezing. It’s almost as easy to chop six onions as
it is to chop one. You might as well get the most from that dirty chopping
board.
Here’s an example of a cooking day or so where we’d line up our slow cookers
and make up a slew of freeze-ahead meals. Oh, and we did a somewhat smaller
version of this even when all we had was our tiny fridge freezer. It just
took serious space planning w/ everything frozen in zipper-seal bags and
stacked vertically like books.
1) BIG oval Corelle slow cooker - a small turkey - season cavities with
lemon wedges and many garlic cloves; a quartered onion. Drizzle with Dale’s
seasoning or soy sauce. Sprinkle with salt, black and cayenne pepper. Cook
until done and meat falls off the bones. Cool slightly and debone meat;
refrigerate. Strain meat juice and refrigerate. Put bones back into the
same cooker, fill with water & add in chunks of carrot, celery & onion.
Cook for stock. When turkey meat is cool, bag up in meal-size portions,
moistening meat with broth from the pot to keep it from drying out in the
freezer. Use for sandwiches with tomato and lettuce or sprouts; turkey &
rice (microwave); turkey tacos; burritos; turkey salad, etc. Just use
anywhere you’d use chicken, taking it in different ethnic directions with
additional seasonings.
2) Large round Crockpot - Fresh tomato soup. Toss in a chopped onion and
2-3 stalks celery, chopped. Pour in a couple of quarts of chicken stock,
and fill the Crock with peeled, chopped fresh tomato. Season with salt and
black pepper and Louisiana hot sauce. Cook until done. Puree 1/3 of it in
blender, along with enough flour to thicken the soup slightly. Cook another
half hour. Taste & correct seasoning. Cool. Freeze in meal-size boxes.
Great for near-instant meals with a grilled cheese sandwich.
3) Medium Crockpot #1- Spinach/Artichoke/Mushroom Dip/Sauce - Cook 1 lb.
chopped frozen spinach, about 2 cups chopped marinated artichokes, a
generous handful of home-dried mushrooms (triple for fresh), 1 chopped
onion, chicken stock in slow cooker on “Low” until done. Cool and put up in
2-cup portions. Use for pasta sauce OR a dip with crackers or toast (a meal
for us), OR thin with milk or stock for soup. Sauces 1 lb. cooked pasta.
4) Medium Crockpot #2 - Hummus - sort through and rinse 2 lbs. dried
garbanzo beans. Slow-cook/soak in water to nearly fill. Cook/soak with 2
cloves of garlic, a chopped onion, two chopped russet potatoes, a teaspoon
of ground cumin, two crumbled sage leaves, a bay leaf and a teaspoon of hot
pepper flakes. You may omit the potato, but dd loves the smoother texture
it gives. Cook until soft, drain and mash thoroughly. Mix with tahini,
lots of fresh chopped parsley, olive oil, lemon juice, 2-4 cloves freshly
squeezed garlic, salt & pepper to taste. Freeze in one-cup portions for
sandwiches loaded w/ sprouts & tomato slices, or for making quick hummus
plates. Mound of hummus drizzled w/ olive oil, halved cherry tomatoes,
olives, green onions, and then crackers or toast for dippers.
5) Medium Crockpot #3 - Chuck beef roast - brown all sides in skillet if
time. Put into Crock with one medium jar pepperoncini peppers
(rough-chopped) and about half a dozen cloves of garlic, sliced. I like to
arrange the peppers and garlic on top of the roast but let a few fall to the
bottom. Cook until fork-tender. Shred w/ two forks. Cool. Bag up in
zipper-seal bags moistened with some of the beef stock. Use for Greek-style
sandwich wraps with tsatseeki dressing, or just plain sandwiches with lots
of lettuce and tomato.
6) Small Rival Crockette - dried plums, apricots, figs or peaches with
water & a cinnamon stick. Cook until soft, sweeten to taste with honey &
use to top oatmeal.
All of these things will get done at different times, so you can stagger
cooling them slightly enough to handle for deboning or whatever; then cool
each completely in the fridge; then label and put up to freeze.
As I free up a slow cooker, I may well wash it and put it right back to use
making something else, such as a marinara or other pasta sauce, a small pork
loin butt for making up into small bags to freeze for stir-fried rice meals,
oat groats for tomorrow’s breakfast, homemade beanie weenies, seasoned red
beans w/ ham and/or sausage for red beans and rice, country vegetable soup;
Italian minestrone soup, broccoli/potato soup, etc. If nothing else, a pot
of seasoned beans, to be used for whatever at a moment’s notice. If the
beans are really well-seasoned, a bowl of those and a chunk of home-baked
bread (breadmaker!) with a nice green tossed salad are a substantial and
nutritious meal. Cheap, filling and good for you. I know it’s a heckuva
lot more satisfying and much better than eating yogurt and fruit day in and
night out. : )
If you’ll do a bit of math, you can see how only a few cooking sessions just
like this, with you and hubby tag-teaming, would render a LOT of meals for
you two.
You might Google OAMC, or Once a Month Cooking, to get some more ideas. I
don’t have the stamina (or time!) to stand on my feet all day for one of
these, but do my own variation of it.
It’s what we usually refer to as the food police going overboard.
You’ll also find many cookbooks and / or food safety sites tell you
never to cook a roast of any kind vs always cutting meat up into
smaller pieces in the slowcooker for the exact same reason.
I always “roast” my chickens that way and do not see it as being a
safety problem. There’s a large cavity there so unlike what they
imply about the heat having to completely work it’s way from the
outside to the inside, it actually cooks the chicken from both the
inside and the outside. Now I never stuff them in the slowcooker,
other than to sometimes chuck in some lemon shells after squeezing
the juice onto the chicken and / or maybe throw in a few sticks of
celery or some onion or some garlic if I have them handy. And I
*wouldn’t* stuff one in the slowcooker, because that would fill in
that cavity. And I do agree that might be a safety concern, providing
a moist, bacteria friendly environment for too long. But for a
non-stuffed chicken, or one with only some loose aromatics chucked in
the cavity I don’t think there is serious cause for concern.
Kim
I’ve never had the experience of a whole chicken being dry, probably b/c I leave the skin on, then remove it before serving. That’s in spite of not adding any liquid at all, just letting it cook in it’s own juices, and I usually have nearly a pint of broth to use.
Kay
http://groups.yahoo.com/group/slowcooker/
Posted by: “*~Tamara~*”
Apple Bacon Cheddar Breakfast Pie
1 lb. sliced bacon
3 c. peeled and sliced apples
2 tbsp. sugar
2 c. Cheddar cheese, shredded
2 c. Bisquick
2 c. milk
4 lg. or 5 med. eggs
Fry bacon until crisp; drain. Mix apples and sugar. Put in 9x13 inch greased pan in rows. Cover with cheese; sprinkle with crumbled bacon. Mix remaining ingredients; pour evenly over apples, cheese and bacon. Bake 30-35 minutes at 375 degrees until lightly browned.
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Recipes for making and using Bisquick and gifts in jars
Posted by: “superchef”
* Exported from MasterCook *
Chicken Fingers on a Stick
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 RECIPE INGREDIENTS:
4 boneless — skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 bamboo skewers — (10-inch) soaked in water for 30 minutes
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce
1 1/4 cups plain dried bread crumbs
1. Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
3. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
4. Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.
5. Serve with the dipping sauce of your choice. Serves 6 to 8.
Description:
“Breaded chicken is a good bet for finicky eaters, and this variation, grilled and served on a skewer, makes it even more appealing to kids. Add your child’s favorite dipping sauce, and there might not be any left for the adults!”
S(Internet Address):
“http://jas.familyfun.go.com/recipefinder/display?id=50146"
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Per Serving (excluding unknown items): 23 Calories; 1g Fat (21.7% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Other Carbohydrates.
NOTES :
I also tried them using teriyaki sauce and omitted the bread crumbs. the family really enjoyed them.
Debbie G
These didn’t work so good for me. I followed all of the directions, but the bread crumbs that did stay on, had a funny texture.
Amy S
My kids and I love this recipe as do other family members I have made it for. It’s a bit time consuming, but worth it! Melissa B.
melissa b
Nutr. Assoc. : 0 0 0 0 0 0 0
Posted by: “superchef”
* Exported from MasterCook *
Cowboy Spud and Veggie Medley
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound small red-skinned potatoes — scrubbed
4 cloves garlic — peeled and coarsely chopped (4 to 6)
Assorted fresh vegetables — such as green beans, broccoli, summer squash, carrots, and cherry tomatoes
Salt and pepper
Chopped fresh basil or pesto
3 tablespoons butter — (3 to 4)
1 1/3 cups chicken broth — (1 1/3 to 2)
1. For each helping, shape a 16-inch-long piece of heavy-duty aluminum foil into a bowl. Cut the potatoes into bite-size pieces and pile some in the center of each sheet. Add a chopped garlic clove to each pile. Cut or snap the vegetables into bite-size pieces, then add them to the potatoes and sprinkle on salt and pepper.
2. Add 1 tablespoon of fresh basil or pesto to each packet. Top with a thick pat of butter and pour 1/3 cup of chicken broth over the veggies.
3. Seal the packets tightly, then place them on the grill over the fire. Check the packets after 10 to 12 minutes, being careful to avoid escaping steam, to see if the vegetables are tender. If not, reseal the packets and heat for another few minutes. Makes 4 to 6 servings.
Description:
“Any cowboy can tell you that it takes more than meat and marshmallows to make a campfire meal. Here’s a side dish perfect for rounding out the menu. Family members can easily customize the recipe to their own tastes by choosing which ingredients go into
t”
S(Internet Address):
“http://jas.familyfun.go.com/recipefinder/display?id=40856"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 374 Calories; 36g Fat (86.5% calories from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 1371mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 7 Fat.
NOTES : This recipe is also good as a complete meal by adding a turkey or hamburger on the sheet first, then adding potatoes, carrots and onions and garlic glove, salt and pepper along with your beef broth to help keep it moist. My Mom use to fix this for use when we went camping. It was the bomb! Everything in one place.....easy cleanup! And we ate our vegetables!
Belinda M
Nutr. Assoc. : 0 0 0 0 0 0 0
Posted by: “superchef”
* Exported from MasterCook *
Tortellini and Ham Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 RECIPE INGREDIENTS:
1 package fresh cheese tortellini — (9-ounce)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 1/2 cups diced ham
1 cup diced red bell pepper
1 jar marinated mushrooms — (4-ounce) drained
1/2 cup chopped black olives
4 scallions (white and pale green parts) — chopped
Salt and freshly ground black pepper to taste
Grated Parmesan (optional)
1. Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.
2. In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.
3. Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings.
Description:
“This supper dish combines three classic kid favorites: tortellini, ham, and black olives. The simple vinaigrette dressing is made with rosemary, but you can substitute basil, oregano, dill, or just about any other herb you prefer.”
S(Internet Address):
“http://jas.familyfun.go.com/recipefinder/display?id=50234"
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Per Serving (excluding unknown items): 534 Calories; 54g Fat (88.6% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 1 1/2 Vegetable; 11 Fat; 1/2 Other Carbohydrates.
NOTES :
This dish was fantastic! Very easy to make and a delicious meal on a HOT humid MN night. I used the suggestion to add feta and liked what feta added for flavor. The best part about this dish is that the whole family loved it, including 3yo and 5yo!
Julie P
I put greek dressing and feta for the dressing and it was amazing
Arien D
http://groups.yahoo.com/group/ARecipe4ALL/
Maple Almond Granola
Posted by: “superchef”
* Exported from MasterCook *
Maple Almond Granola
Recipe By :Wisconsin Maple Producers Council - Aniwa, WI. 54408
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Breads
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2/3 Cup Maple Syrup
2 Tablespoons Safflower Oil — (cold pressed)
1/2 Teaspoon Vanilla
1 Cup Unblanched Almonds — coarsely chopped
4 Cups Rolled Oats
Heat oven to 300 F. Heat syrup and oil to boiling. Boil 1 minutes
without stirring. Remove from heat. Stir in vanilla. Combine oats and
almonds. Toss until thoroughly combined. Spread onto lightly oiled
baking pan. Bake in oven, stirring every 4 minutes. When crisp and
dry (about 15 minutes - don’t allow to brown), remove and let cool.
Store in tightly sealed containers.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2878 Calories; 122g Fat (37.0% calories from fat); 80g Protein; 388g Carbohydrate; 50g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 16 Grain(Starch); 3 1/2 Lean Meat; 22 Fat; 9 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 18 0
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6a. Homemade Granola
Posted by: “superchef”
* Exported from MasterCook *
Homemade Granola
Recipe By :Ina Garten
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small-diced dried apricots
1 cup small-diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted unsalted cashews
Preheat the oven to 350 degrees.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13- by 18- by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
Source:
“BAREFOOT CONTESSA with Ina Garten - (Show # IG-1A04) - from the TV FOOD NETWORK”
S(Formatted for MC8):
“09-11-2005 by Joe Comiskey - Mad’s Recipe Emporium”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4873 Calories; 338g Fat (60.0% calories from fat); 115g Protein; 392g Carbohydrate; 62g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 17 1/2 Grain(Starch); 7 Lean Meat; 8 Fruit; 63 1/2 Fat.
NOTES : Recipe inspired by Sarah Chase’s Open House Cookbook
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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________________________________________________________________________
7. Trail-Side Granola Mix
Posted by: “superchef”
* Exported from MasterCook *
Trail-Side Granola Mix
Recipe By :A Mormon Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Cookies and Candies
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups rolled oats (oatmeal)
1 cup wheat germ
1/2 cup olive oil or vegetable oil
1/2 cup honey or molasses
1 tablespoon vanilla
1 cups raisins — dried currants, or other assorted dried fruits (1 to 2)
1/2 cup unsweetened coconut
1 whole sesame seeds — (2 ounces)
1/2 cup nuts (almonds or cashews are best)
1/2 cup hulled sunflower seeds
Thoroughly mix all ingredients except fruit and nuts. Spread evenly on cookie sheet and toast for 1 hour, stirring every 15 minutes. Remove from heat and add fruit and nuts. As mixture cools, stir periodically. Serve with milk or yogurt or eat plain as a snack. Store in airtight container.
Source:
“Best of the Best from Utah Cookbook, pg 231”
S(MC Formatted by:):
“Team Sherilyn/Sammie (craftylady1944@yahoo.com) 2005”
Copyright:
“2004 Quail Ridge Press, Inc., ISBN 1-893062-63-5”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1712 Calories; 83g Fat (41.1% calories from fat); 57g Protein; 212g Carbohydrate; 38g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 7 1/2 Fruit; 12 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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________________________________________________________________________
8. Popcorn Granola
Posted by: “superchef”
* Exported from MasterCook *
Popcorn Granola
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed
In a 12x15” roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350’F. Meanwhile, whirl corn in a blender or food processor until finely ground. When butter is melted, in about 5 minutes,add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,raisins, and sesame seed; mix well. Bake in a 350’F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room temperature up
to 3 weeks. Makes 11 cups.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1762 Calories; 62g Fat (29.6% calories from fat); 6g Protein; 326g Carbohydrate; 6g Dietary Fiber; 166mg Cholesterol; 652mg Sodium. Exchanges: 7 1/2 Fruit; 12 Fat; 14 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
http://groups.yahoo.com/group/ARecipe4ALL/
Posted by: “*~Tamara~*”
Grilled Peaches with Raspberries
Combine sugar and lime juice in a shallow dish; stir well. Add 1/2
cup raspberries and mash. Add peaches, turning to coat. Marinate at
room temperature, cut sides down, 30 minutes to 1 hour.
Remove peaches, reserving marinade. Coat grill rack with cooking
spray, and place on grill over medium low coals. Place peaches, cut
sides down in rack and cook 2 minutes. Turn peaches over, cook 15
minutes or until tender, basting once with half of reserved marinade.
Remove from grill. Stir remaining 1/2 cup raspberries into remaining
marinade and spoon over peach halves. Serve.
http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!
Posted by: “KittyHawk”
Bread and Butter Fiddlehead Pickles
<>4 lb fiddleheads
3 large onions, thinly sliced
1/2 cup salt
cold water <>
3 trays ice cubes
5 cups sugar
<>5 cups cider vinegar
1 1/2 tsp turmeric <>
1 1/2 tsp celery seeds
1 1/2 tsp mustard seeds
In 8 quart enamel, stainless steel or glass container, stir fiddleheads,
onions, salt and enough cold water to cover fiddleheads until salt
dissolves; stir in ice. Cover; let stand in cool place 3 hours.
Drain fiddleheads and rinse with cold running water; drain thoroughly.
Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into 8
quart Dutch oven or heavy saucepan. Over high heat, heat to boiling.
Reduce heat to low; simmer, uncovered 30 minutes, stirring often.
Meanwhile, prepare jars and caps. Add fiddleheads and onions to Dutch
oven; heat to boiling. Spoon hot fiddleheads into hot jars to 1/4 inch
from the top. Immediately ladle syrup over fiddleheads.
Process 10 minutes in boiling water bath. Adjust time according to altitude.
Makes: about 6 pints
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Coconut Lime Bread
2 1/2 tsp active dry yeast
2 c bread flour
1 1/4 c whole-wheat flour
1/4 c rolled oats
1/4 c cornmeal
3 tbs sugar
1 1/2 tsp salt
3 tbs lime zest, grated
1 1/2 tbs oil
3/4 c coconut flakes
1/2 c coconut milk, unsweetened
1 c water
Add all the ingredients in the order suggested by your manual. Process on basic white bread.
source is Elaine
God Bless
Marla
http://www.cnsnews.com/public/Content/Article.aspx?rsrcid=34260
Before Salmonella Outbreak, Disease-Ridden Mexican Peppers Repeatedly Stopped at Border
Mexican Peppers Posed Problem Long Before Outbreak
Monday, August 18, 2008
By Garance Burke, Associated Press
Fresno, Calif. - Federal inspectors at U.S. border crossings repeatedly turned back filthy, disease-ridden shipments of peppers from Mexico in the months before a salmonella outbreak that sickened 1,400 people was finally traced to Mexican chilies.
Yet no larger action was taken. Food and Drug Administration officials insisted as recently as last week that they were surprised by the outbreak because Mexican peppers had not been spotted as a problem before.
But an Associated Press analysis of FDA records found that peppers and chilies were consistently the top Mexican crop rejected by border inspectors for the last year.
Since January alone, 88 shipments of fresh and dried chilies were turned away. Ten percent were contaminated with salmonella. In the last year, 8 percent of the 158 intercepted shipments of fresh and dried chilies had salmonella.
continued.............
New Salmonella Outbreak in Santa Fe
Date Published: Tuesday, August 19th, 2008
http://www.newsinferno.com/archives/3668
The Associated Press is reporting that New Mexico state health officials are investigating a
Salmonella outbreak involving nine people who fell ill after eating at Diego’s Restaurant in
Santa Fe from late July to early August. Patients range in age from five to 62 and reported
becoming sick between August 2nd and 7th. Most of the patronseight of the ninelive
in Santa Fe County. The other diner lives in San Miguel County. Two of the patients were
hospitalized. The investigation continues and involves interviews and testing of patients,
food handlers, and food from the restaurant.
Salmonellosis is an infection with a bacterium called Salmonella and is usually found in
food contaminated with animal feces and is a group of bacteria that passes from the feces
of people or animals to other people or animals. Salmonella poisoning can occur when
food is improperly stored or handled and when preparers do not wash their hands or
sanitize implements involved in meat storage. People infected with salmonella develop
diarrheawhich may be bloody, fever, nausea, vomiting, and abdominal cramps within 12
to 72 hours of infection. Laboratory testing is required to determine the presence of
Salmonella; additional testing can determine the specific type and which antibiotics are
needed.
Continued.
Thanks to Milford421 for this alert..............
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