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 ...
September Q & A
Question: My mom lives in Ohio and is having a terrible problem with groundhogs. They’ve eaten her watermelon and cucumber plants, and even her marigolds. What can she do?
Answer: Woodchuck, whistling pig, groundhog — the names are different, but the animal is the same. These rodents love to munch a whole host of garden plants, especially broccoli, lettuce, and beans. If they’re hungry enough they’ll go after watermelons and cucumbers, too.
The best way to control woodchucks is with a fence. Here’s one option: Purchase a sturdy wire fence that stands 4 feet tall and has small holes in the grid. Stake the fence around your garden in spring before the woodchucks have found it. When building the fence, bend the bottom one foot of fence at a 90-degree angle and bury that section 6 inches deep into the soil. As the woodchuck comes to the fence, his natural inclination is to dig straight down to go under it. He’ll encounter the buried fence and move on. To prevent him from climbing the fence, don’t attach the top 2 feet of fence. As he climbs his weight will pull the fence back onto himself.
You can also use repellent sprays, such as hot pepper and predator urine, on the parts of the plant you won’t be eating. It’s best to use a combination of sprays and reapply after a rain.
Question: I live in Wisconsin and have a problem with blossom end rot on my tomatoes. What can I do to save the crop?
Answer: As the name implies, blossom end rot occurs at the bottom (blossom) end of the developing tomato, causing it to rot before it ripens. It’s caused by a calcium deficiency in the cell wall of the fruit, usually the result of fluctuating soil moisture. If you have a dry period followed by heavy rain storms, followed by a dry period again, blossom end rot often results. It’s worse on elongated tomato varieties, such as San Marzano. Any fruit that develops blossom end rot should be picked and composted.
To prevent new fruit from getting this disorder, mulch under your tomato planting with a 3- to 4-inch-thick layer of straw to conserve moisture, and water the plants regularly to keep the soil evenly moist. There are also calcium sprays you can apply to your tomatoes to prevent the disorder from occurring.
Posted by: “Thom809”
This was posted some time ago its worth a try I know from experince.
Hot Pepper Burns
I am always treating Burns, Cuts, Scrapes. There are two basic ways to treat Hot Pepper Burns.
Hot Peppers contain an “acid” that literally damages the skin exposing the nerves. To immediately take away the Pain, simply apply Preparation H used to treat Hemorrhoids. It contains an “numbing agent” that will simply take away the Pain. Any of the over-the-counter, even Oral Jel or Limacine would work.
If it were me, I would apply Vicks Vapor Rub to your hands. You will probably think that it will cause “additional burning”, but this will not be the case. You will find great “soothing effects” within minutes. You will find that after Eight Hours of Sleep, your hands will be greatly improved, and there will be NO PAIN. Vicks is one of the best medications I have ever used for “skin problems”. We even put it on the Children’s Butts when they have a “rash”. In just a matter of hours, everything will be gone.
Four years ago, I cut my finger on a Saw with a Blade 1/8 inch thick. The cut was probably 1/4 “ deep or more. I simply shook off the Blood, packed it with Vicks, wrapped a clean cloth over the Vicks, and used Electrical Tape to hold my Finger in a “straight position”. I went back to work driving nails. The Finger NEVER got sore. Of course, it would HURT when struck against something, but it was never sore. Within four weeks, it was completely healed. My doctor commented that a wound such as I received often takes a Year to heal because it was in a JOINT!
Hi B
>Got the oil on my hands, and sometime during the day yesterday I must have rubbed my eyes, the skin around them just burns, anybody know a way to stop it? I took a shower and scrubbed good, and that just seems to have spread the burning around more, argh...thanks, Brina in ND
Well, Asian Indians cool their taste buds after eating spicy foods with dairy - mango lassis, etc. Dairy has a protein that (if I remember correctly) binds with capsaicin and lessens the burning feeling.
You might try dabbing a little yogurt on the skin (though, of course, not so close to the eyes that it gets in them!).
Warmly,
Ba
http://groups.yahoo.com/group/home_canning/
CANTALPE PEACH MARMALADE
makes 2 1/2 pints or 5 half pints
4 cups peeled, diced cantaloupe (2 to 2 1/2 pounds)
3 cups peeled, diced peaches (4 to 5 medium)
1 medium orange, minced (pulp and rind but not pith)
1/2 tsp salt
1 large lemon, minced (pulp and rind but not white pith)
3 tbl finely sliced crystallized ginger or
3/4 cup coarsely chopped walnuts
5 cups granulated sugar
In 6 quart kettle, combine cantaloupe, orange and lemon;slowly bring to a
boil and cook for10 minutes, stirring occasionally. Add sugar, peaches and
salt. Boil briskly, stirring frequently, 20 minutes.
Add ginger and cook 12 to 15 minutes longer, until syrup jells.
(220 degrees F on candy thermometer) or is as thick as desired when tested
on a cold saucer. Skim off any foam. Cool, stirring, 5 minutes. Ladle into
hot sterilized jars to 1/2 inch from the top.
Seal immediately. Process in BWB for 10 minutes for altitudes of 1000 feet
and under.
Elderberry jelly — recipe needed
Posted by: “Brina”
I just found one for my sister , she has a bunch ready
3 1/2 cups jiuce
7 1/2 cups sugar
1/2 cup lemon juice
1 pkg fruit pectin
Says if you don;t have enough elderbery jiuce you can use apple to fill up
to the 3 1/2 cups you need..
Posted by: “Connie
I have made that recipe for years and it is really good.
I also leave out the pectin and we use it for pancake syrup.
Have fun making it. Just put up 28 quarts of elderberry juice as I didn’t have time to make it up that day.
http://groups.yahoo.com/group/home_canning/
Quick Bread Tip-Slicing
Posted by: “blanche_
Quick breads will slice better if you prepare them a day ahead of
serving, then wrap tightly and refrigerate. You’ll love the rich
flavor, moist texture and perfect slices.
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3. Milk-and Honey White Bread
Posted by: “blanche
Milk-and Honey White Bread
Makes 2 loaves
1 pkg dry yeast
2-1/2 cups warm milk(110-115º)
1/3 cup honey
1/4 cup butter or margarine, melted
2 tsps salt
8 to 8-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm milk. Add honey,
butter, salt and 5 cups of flour; beat until smooth. Add enough
remaining flour to form a soft dough. Turn onto a floured board;
knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9x5”
loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375º for 30-35 minutes or until golden brown. Cover with
foil if necessary to prevent overbrowning. Remove from pans and cool
on wire racks.
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4. Finnish Bread
Posted by: “blanche
Finnish Bread
Makes 2 loaves
1 pkg dry yeast
2 cups warm water(110-115º)
1 cup whole wheat flour
1/4 cup butter or margarine, melted, divided
1 T brown sugar
2 tsps salt
4-1/2 to 5 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add whole wheat
flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of
flour; beat until smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1
hour.
Punch the dough down. Shape into two 6” rounds; place on a greased
baking sheet. Cut slashes in top with a knife. Cover and let rise
in a warm place until doubled, about 40 minutes.
Bake at 400º for 40-45 minutes or until golden brown. Brush with
remaining butter.
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5a. Blueberry Streusel Muffins
Posted by: “creiki”
Blueberry Streusel Muffins
To prevent a streaky batter, leave the blueberries in the freezer
until the last possible moment. Wyman’s brand frozen wild blueberries
are our first choice, but an equal amount of fresh blueberries may be
substituted.
Makes 12
Streusel
1 1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch salt
7 tablespoons unsalted butter , melted
Muffins
4 tablespoons unsalted butter , melted and cooled slightly, plus
extra for preparing muffin tin
2 cups all-purpose flour , plus extra for preparing muffin tin
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1. For the streusel: Combine flour, sugars, cinnamon, and salt in
bowl. Drizzle with melted butter and toss with fork until evenly
moistened and mixture forms large chunks with some pea-sized pieces
throughout.
2. For the muffins: Adjust oven rack to middle position and heat oven
to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in
medium bowl until pale and evenly combined, about 30 seconds. Add
vanilla, sugar, and zest and whisk vigorously until thick, about 30
seconds. Slowly whisk in melted butter; add buttermilk and whisk
until combined.
3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder,
and salt in large bowl. Fold in egg mixture until nearly combined.
Toss blueberries with reserved flour and fold into batter until just
combined.
4. Divide batter in muffin tin and top with streusel. Bake until
light golden brown and toothpick inserted into center of muffin comes
out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in
tin for 20 minutes, then carefully transfer muffins to rack to cool
completely. (Muffins can be stored in airtight container at room
temperature for 3 days.)
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6. When Good Muffins Go Bad
Posted by: “creiki”
When Good Muffins Go Bad
cooks country
There are plenty of things that can go wrong with blueberry muffin
recipes. Here are two of the worst problems we encountered.
GREEN WITH ENVY: Baking soda may have its merits for lift and browning,
but it reacts with blueberries to create an unappealing green hue.
SOGGY BOTTOM: Think more blueberries make better muffins? Think again.
When more than 11/2 cups of berries are used, the extra moisture
creates muffins with fruit-soaked bottoms.
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7. Beer-Batter Bread with Cheddar and Jalapeno
Posted by: “creiki”
Beer-Batter Bread with Cheddar and Jalapeno
Insert the toothpick in a few spots when testing for doneness; it may
hit a pocket of cheese, which resembles uncooked batter on the
toothpick. Strongly flavored beers make the bread bitter, so mild
American lagers like Budweiser work best here.
Makes one 9-inch loaf
8 ounces extra-sharp cheddar cheese , 4 ounces shredded and 4 ounces
cut into 1/4-inch cubes
2 jalapeño chiles , seeded and minced
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (12-ounce) light-bodied beer , such as Budweiser (see note)
4 tablespoons unsalted butter , melted
1. Adjust oven rack to middle position and heat oven to 375 degrees.
Grease 9 by 5-inch loaf pan.
2. Stir jalapeño chiles into bowl with cheese. Combine shredded and
cubed cheese, chiles, flour, sugar, baking powder, salt, and pepper
in large bowl. Stir in beer and mix until well combined. Pour into
loaf pan, spreading batter to corners. Drizzle melted butter evenly
over top of batter.
3. Bake until deep golden brown and toothpick inserted into center of
loaf comes out clean, 45 to 50 minutes. Cool bread in pan for 5
minutes, then turn out onto rack. Cool completely and slice as
desired. (Although this bread can be kept in an airtight container at
room temperature for up to 3 days, after the second day the bread is
best toasted.)
To visit group on the web, go to:
http://groups.yahoo.com/group/BreadsandBeyond/
Chicken and Dumplings
Posted by: “Jamie”
I don’t know how old it is but this is what I do. I was given the recipe by
a woman who is no longer here but she was brought up on a farm a long time
ago.
Boil the chicken until tender with salt and pepper.
Remove chicken
Make biscuits. Any recipe you are familiar with. ( I use Formula L) She made
hers from scratch.
Shred chicken into smaller peices. Bring broth to a boil and drop biscuits
into the broth. Cover (important that it is well sealed) Lower the heat so
the broth boils softly for 20 minutes. You can add onions and celery but my
husband (picky picky) doesn’t like those so I omit.
Delicious!
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1e. Re: Chicken and Dumplings
Posted by: “Patricia
Dear Elton,
For the super fluffy, biscuit-like ones, I think Jamie has a great
idea — make biscuits! After all, that’s what has Bisquick still in
the dumpling business after all these years.
For the kind my husband likes best (WARNING: this is from Tyler
Florence/Food Network):
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
Sift dry ingredients together in a large bowl. Whisk eggs and
buttermilk together and stir into the dry ingredients until just
mixed.
For a richer, herb version (WARNING: ‘70’s recipe from Selma Brown
Morrow/Bon Appetìt):
2/3 cup milk
1 egg
1/2 cup finely snipped fresh chives
1 3/4 cups sifted all-purpose flour
1 Tbsp. baking powder
1 tsp. sugar
1 Tbps. fresh summer savory, or 3/4 tsp. dried
1/2 tsp. salt
3 pinches ground cloves
3 pinches freshly ground pepper
1/4 cup (1/2 stick) well-chilled butter, cubed
3 Tbsp. minced fresh parsley
Whisk egg and milk together in small bowl. Stir in chives. Cover and
chill for 2 hours to infuse the mixture.
Combine flour, baking powder, sugar, savory, salt, cloves and pepper
in large bowl Cut in butter until mixture resembles coarse meal.
Stir in parsley. Add milk mixture and fold gently just until dough is
evenly moistened.
Drop tablespoonfuls on top of simmering stew or fricassee and steam
for 10 minutes. Using two forks, pull one dumpling open. It should
be dry in center. If not, cover and steam until dumpling tests dry.
Serve immediately.
Tyler Florence suggests that you just poke one with a skewer, just as
you’d test a cake. Certainly saves on the dumplings!
I don’t believe in posting recipes I haven’t tried and can vouch for.
For one thing, makes me look dumb when someone tries it and it turns
out awful. I can tell you that the taste of the richer dumpling far
surpasses any I’ve tried. If you prefer a fluffier dumpling, use the
herbs and spices with your favorite biscuit recipe, and see what you
think.
Florence’s recipe also suggests you make a suprème sauce with the chicken stock:
2 Tbsp. butter
1 Tbsp. oil
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper
Chopped flat-leaf parsley
In a Dutch oven, melt butter and heat oil over medium heat. Add
carrot, celery, garlic and bay leaves. Sauté until the vegetables are
soft, about 5 minutes. Stir in the flour to make a roux. Continue to
stir and cook for 2 minutes to coat the flour and remove the starchy
taste. Slowly pour in the chicken stock, 1 cup at a time, stirring
well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon,
about 15 minutes. Stir in heavy cream.
Fold the reserved, shredded chicken into the sauce and bring up to a
simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the
dumpling batter into the hot mixture. The dumplings should cover the
top of the sauce, but should not be touching or corwded. Let the
dumplings poach for 10 to 15 minutes until they are firm and puffy.
Season with freshly cracked black pepper and garnish with chopped
parsley before serving.
I leave out the heavy cream for a lighter sauce, or use non-fat evaporated milk.
Now, I believe I’ve already given my favorite Chicken Fricassee
recipe. But if not, here goes:
1 3 to 4 pound chicken, cut up
salt and pepper to taste
olive oil
1 medium onion, finely chopped
3 cups boiling chicken stock
1 dried bay leaf or 3 fresh
1/2 tsp freshly ground pepper
2 - 3 tsps. dried summer savory
2 - 3 tsps tarragon
1 tsp. salt
4 Tbsp. butter
4 Tbsp. flour
Salt and pepper chicken, then sauté in a light film of olive oil until
golden brown all over. Remove from pan and sauté onion until golden,
scraping up browned bits of chicken in the pan. Return chicken to pan
and add stock, herbs, and salt. Bring to boil, reduce heat to simmer
and continue to simmer, covered, until chicken is falling from the
bone.
Remove chicken from pot. Take meat from the bone and shred into
bite-sized pieces. Measure liquid — there should be three cups.
Melt the butter and stir in flour. Cook over low heat two minutes.
Add chicken stock gradually, whisking constantly, until thickened.
Add the reserved chicken and drop dumplings of choice on top. Simmer
for 10 more minutes, or until dumplings are done.
If you steam the dumplings on a rack over boiling water (med. heat),
you can add the enriching embellishments suggested in the original 100
year old recipe from Hancock Shaker Village — 1 cup heavy cream into
which 2 egg yolks have been beaten. Add this to the stock before you
return the shredded chicken to the pot. Make sure you temper the eggs
by stirring a half-cupful of fricassee stock into the egg/cream
mixture before you add it to the simmering stock in the pot. And make
certain you whisk it constantly as you do add it to the pot. This
ought to keep it from curdling. Do not permit it to boil, or it WILL
curdle.
Folks rave about it with the egg/cream finish, but I think it’s way
too rich. You can try it both ways.
In His Grace,
Trisha
http://groups.yahoo.com/group/GreatGrandmasCookbook/
Pizza for dinner tonight…
Pizza
Ingredients
Dough
6 Cup All Purpose Flour
4 ½ Tsp (2 pks) Active Dry Yeast
â…” Tsp. Salt
½ Cup Grated Parmesan Cheese
2 Tbsp. Dried Basil and/or Oregano
2 Cup. Warm Water (120° to 130°)
4 Tbs. Cooking Oil
Toppings
Pizza sauce
Sliced Pepperoni
Browned (regular) Jimmy Dean sausage
Chopped: Bell pepper, onion, olives, and jalapeños. (one or
all, your choice)
1 lb. Mozzarella Cheese (grated)
Instructions
In a warm room preheat the oven to 425° or 375°
Mix (dough) dry ingredients with whisk
Add water and mix on high with dough hooks until dough is thoroughly
mixed.
Add oil and continue to mix until smooth and elastic (6 to 8 minutes
total).
Turn out on a floured surface.
Cover and let rest for 10 minutes.
Divide dough into 4 balls for 4 regular size pizzas.
Let each person take over from here.
Roll you dough ball on a floured surface coating it in flour so it
won’t stick to the rolling pin.
Coat rolling pin with flour and use it to roll out our ball into a pizza
shaped circle to the thickness you like. Move your pizza to a Pizza pan
or big cookie sheet.
Spread pizza sauce over top and add other ingredients as desired
starting with pepperoni and finish with Mozzarella cheese.
Bake until cheese is melted but not browned. About 18 minutes
For Calzone only put topping on ½ the surface. Once all ingredients
are loaded fold the other half of the dough over on top of the toppings
and seal the edge by wetting slightly with milk and pinching. Prick the
top of your Calzone with a fork several times to keep it from puffing up
with steam as it cooks. After pricking with fork, dampen (not soak) the
top surface with milk (to encourage browning). If desired sprinkle
grated Parmesan cheese on top before putting in the oven.
Bake until the top starts to brown. About 18 minutes
http://groups.yahoo.com/group/GreatGrandmasCookbook/
Kapuzta
Country Woman
This is a truly authentic “Old World recipe”—friends of our family
who moved here from Poland gave it to my mother years ago. It’s been a
favorite Sunday dinner with all of us ever since then. I’ve found that
it’s always a hit at potluck dinners, too. After my husband and I moved
to our dairy farm, I discovered that this hearty, one-dish dinner was a
perfect one for our busy schedule...and that any leftovers taste even
better the second day!
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 6 hours
Ingredients:
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste
Directions:
In a large skillet, brown pork and onion until pork is no longer pink.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 6-8 hours or until pork is tender. Yield: 6-8
servings.
Nutrition Facts
One serving: (1 cup) Calories: 519 Fat: 39 g Saturated Fat: 15 g
Cholesterol: 121 mg Sodium: 1509 mg Carbohydrate: 12 g Fiber: 3 g
Protein: 28 g
http://www.tasteofhome.com/Recipes/Kapuzta
1. Fried Egg Sandwiches
Posted by: “Dorie”
Fried Egg Sandwiches
Non-text por
2 teaspoons butter
4 eggs
4 slices processed American cheese
8 slices toasted white bread
salt and pepper to taste
2 tablespoons mayonnaise
2 tablespoons ketchup
In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Dorie
http://groups.yahoo.com/group/ALL-BREAKFAST-CLUB-RECIPES/
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2a. Mixed Vegetable Salad
Posted by: “Dorie”
Mixed Vegetable Salad
1 (10 oz) pkg. frozen mixed vegetables
1 (15 oz) can kidney beans rinsed and drained
1/2 C. chopped celery
1/2 C. chopped onion
1/2 C. chopped green pepper
3/4 C. sugar
1/2 C. vinegar
1 T. cornstarch
Cook the mixed vegatables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate. 8 servings.
Dorie
http://groups.yahoo.com/group/Momsmenuplan/
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3. Super Hot Cereal Mix
Posted by: “Dorie”
Super Hot Cereal Mix
5 cups instant oatmeal
4 tablespoons brown sugar
1 cup raisins
3 tablespoons dry milk powder
In a large bowl combine oatmeal, brown sugar, dry fruit, and dry milk. Transfer ingredients to an airtight container or jar to store until ready to use.
To serve: Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like your oatmeal) into a cereal bowl. Let stand until thickened.
Dorie
http://groups.yahoo.com/group/All-Cereal-Recipes/
[Make your own instant oatmeal, run regular oatmeal through the grinder or blender.
Or do as I do, pour boiling water over it, stir well, cover with a lid and let it set a few minutes, it is cooked.........
granny]
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4a. Mediterranean Chicken Salad
Posted by: “Dorie”
Mediterranean Chicken Salad
1 1/2 cups sun-dried tomato and oregano salad dressing
4 skinless, boneless chicken breast halves
2 red bell peppers, halved and seeded
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 cup black olives, drained
4 ounces feta cheese, crumbled
1/2 cup sun-dried tomato and oregano salad dressing
In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don’t use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Dorie
http://groups.yahoo.com/group/All-MediterraneanDelights/
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5. Creamy Chicken tacos
Posted by: “jacqueline
Creamy Chicken tacos
8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Shredded Monterey jack cheese
Combine cream cheese and milk in saucepan; stir over low heat until
smooth. Stir in chicken, chiles and seasonings; heat thoroughly,
stirring occasionally. Fill taco shells with meat mixture, then lettuce
and tomatoes and shredded cheese.
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6. Chicken Ranch Pizza
Posted by: “jacqueline
Chicken Ranch Pizza
1 premade Pizza Crust
1/2 cup Ranch dressing
1 cup cubed cooked chicken
5 mushrooms, sliced (optional)
Hot sauce of choice (optional)
1/2 cup chopped cooked bacon
1/4 cup onions (optional)
1 1/2 to 2 cups mozzarella cheese
Preheat oven to temperature given on Boboli package. Spread ranch
dressing on pizza crust. Add several dashes of hot sauce. Top with
mushrooms, onions, chicken, bacon and cheese. Bake for 8 to 12 minutes,
until golden brown.
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7a. Carnival Potato Salad
Posted by: “Sandy
Carnival Potato Salad
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle, and onion. Toss with
mayonnaise, salt, and paprika. Chill. Serves 4.
*~Sandy U.~*
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8a. Bavarian Red Cabbage
Posted by: “Sandy
Bavarian Red Cabbage
1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored and quartered
2 tsp salt
2 cups hot water
3 Tbs sugar
2/3 cup cider vinegar
6 Tbs butter or bacon grease
Place all ingredients in the crock pot in order listed.
Cover and cook on low 8 to 10 hours (High: 3 hours). Stir
well before serving.
*~Sandy U.~*
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9a. Boiled Peanuts
Posted by: “Sandy
Boiled Peanuts
1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water
Wash Peanuts until water runs clear. Put clean peanuts in
crockery pot, add salt and water; stir. Cook, covered, on
high for 5 to 7 hours. Add additional water during
cooking, if necessary, to keep peanuts covered.
*~Sandy U.~*
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10. Creamy Peanut Butter Fudge
Posted by: “Mary
Creamy Peanut Butter Fudge
3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 (10 oz) pkg peanut butter-flavored morsels
1 (7 oz) jar marshmallow creme
1 tsp vanilla
Combine sugar, butter and evaporated milk in large saucepan. Bring to a boil over medium heat, stirring constantly. Cover and cook 3 minutes without stirring. Uncover and boil 5 minutes. Do not stir. Remove from heat, add morsels and stir until morsels melt. Stir in marshmallow creme and 1 teaspoon vanilla. Pour into buttered 13x9-inch pan. Place in freezer for 5 minutes.
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01/
11a. Corn Casserole
Posted by: “Mary
Corn Casserole
1 (16 oz) can creamed corn
1/2 cup milk
1 cup Bisquick
1 egg, beaten
2 T butter, melted
2 T sugar
8 oz Monterey Jack cheese
Mix all but cheese. Pour half into greased baking dish. Slice cheese and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30 minutes at 400 degrees.
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12. Crunchy Onion Chicken
Posted by: “Mary
Crunchy
Onion Chicken
1 1/3 cups French’s® Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
Place French Fried Onions into plastic bag. Lightly crush with hands or with
rolling pin. Dip chicken into egg; then coat with onion crumbs, pressing firmly
to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if
desired. Bake at 400°F for 20 minutes or until no longer pink in center.
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13. Harvest Time Soup
Posted by: “L. Cloutier”
Harvest Time Soup
3 slices bacon
1 cup bias sliced celery, 1/4 inch thick
1 cup bias sliced carrots, 1/4 inch thick
1/2 cup chopped onion
2 to 3 cups cubed cooked ham or pork
1 can tomatoes, cut up (28 oz)
2 cups water
2 small zucchini, cut in 1/2 inch chunks, about 2 cups
1 cup corkscrew shaped macaroni
1 t. basil
1 t. thyme
1/4 t. garlic salt
1/4 t. pepper
grated parmesan cheese
Snipped parsley
In large pot, cook bacon until crisp. Drain bacon, reserving 2 T. drippings. In skillet, crumble bacon and set aside. Cook celery, carrot and onion in bacon drippings until tender. Stir in ham or pork, tomatoes, water, zucchini, macaroni, basil, time, garlic, salt and pepper. Bring mixture to boil. Reduce heat; cover and simmer 15 to 20 minutes or until macaroni is tender. Serve topped with grated Parmesan cheese, crumbled bacon and snipped parsley.
Serves 6 to 8
Source: My Old Recipes
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14. Eggplant Appetizer (Caponata) TNT
Posted by: “L. Cloutier”
Eggplant Appetizer (Caponata) TNT
1 large eggplant
1/2 cup plus 2 T. oil
2 1/2 cups sliced onion
1 cup diced celery
2 T. sugar
Pitted black olives
1/2 t. salt
Dash pepper
2 cans (8 oz. each) tomato sauce
1/4 cup red wine vinegar
2 T. capers
Wash eggplant. Cut in 1/2” cubes. Don’t peel it. In 1/2 cup hot oil in large skillet, sauté eggplant until tender. Remove, set aside. In 2 T. hot oil in same pan, sauté onion and celery about 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Lower heat. Simmer covered 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer covered and stir occasionally for 20 minutes more. Refrigerate, covered, overnight. This recipe makes a lot of eggplant!
Source: My Old Recipes
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15. Gratin Dauphinois
Posted by: “L. Cloutier”
Gratin Dauphinois
2 lbs. potatoes
2 1/2 cups milk
Salt
Pepper
4 T. butter
1 1/4 cups light cream
8 T. grated Swiss cheese
3 T. grated Parmesan cheese
Preheat oven to 375. Peel and slice potatoes thinly into a bowl of cold water. Drin slices thoroughly and arrange in 6 cup gratin dish. Add milk, season to taste with salt and pepper; bake for 20 to 30 minutes or until potatoes are half cooked. Remove from oven and reduce temperature to 325. Drain potatoes. Rinse and dry gratin dish. Then grease it with 2 T. butter. Layer potato slices in buttered dish and add cream, sprinkle with grated cheese and dot with remaining 2 T. butter. Return to the oven for 30 minutes longer or until potatoes are tender, with a golden crust. Cover dish with foil if they become too brown too quickly. Serve very hot.
Source: My Old Recipes
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16. Sauteed Onions with Leftover Cooked Meat (Carne Refatta con Cipolle)
Posted by: “L. Cloutier”
Sautéed Onions with Leftover Cooked Meat (Carne Rifatta con Cipolle)
4 T. oil
4 large onions, peeled and thinly sliced
1 clove garlic, mashed
2 cups diced boiled or roasted leftover meat, beef or veal
1 beef bouillon cube, crumbled
1/2 cup canned beef broth
1/2 t. white pepper
Heat oil in skillet. Add onions and garlic and sauté over medium heat until onions re golden. add meat, beef bouillon cube, broth and pepper. Cover. Simmer for 15 minutes. Uncover, raise heat. Cook until all liquid has evaporated. Taste for additional salt. Serve hot. Serves 6
Source: My old Recipes
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17. Pie Lexa
Posted by: “L. Cloutier”
Pie Lexa
1 lb. zucchini or yellow squash
4 eggs
1/2 lb. mushrooms, sautéed
1/2 onion, thinly sliced
2 cups cheese, grated
Salt, pepper, oregano to taste
Steam squash and onion until just done. Beat eggs and add to the grated cheese. Mash the squash coarsely and add to the eggs; add the mushrooms and seasonings; pour into a greased dish and bake covered at 325 for about 30 to 40 minutes or until set.
Source: My Old Recipes
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18a. Peanut Brittle
Posted by: “Mary
Peanut Brittle
2 cups sugar
1/2 cup light corn syrup
2 cups dry-roasted peanuts
1 T butter
1 tsp baking soda
Combine sugar and corn syrup in saucepan, cook over low heat and stir constantly as sugar dissolves. Cover and cook over medium heat another 2 minutes. Uncover, add peanuts and cook, stirring occasionally to reach hard crack stage (300 degrees). Stir in butter and baking soda. Pour into buttered jelly-roll pan and spread thinly. Cool and break into pieces.
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19. Candied Baked Beans
Posted by: “Mary
Candied Baked Beans
1 (28 oz) can baked beans
1 cup packed brown sugar
1 (16 oz) pkg large marshmallows
Preheat oven to 350 degrees. In a 13x9-inch baking dish, combine the beans and brown sugar. Mix together well and cover with a single layer of marshmallows. Bake for 15 to 20 minutes or until marshmallows are golden brown.
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20. Slow Cooker Chicken Stroganoff
Posted by: “Mary
Slow Cooker Chicken Stroganoff
4 skinless, boneless
chicken breast halves - cubed1/8 cup margarine1 (.7 ounce) package dry
Italian-style salad dressing mix1 (8 ounce) package cream
cheese1 (10.75 ounce) can
condensed cream of chicken soup
Put chicken, margarine and dressing mix in slow
cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and
soup, mix together and cook on high for another 1/2 hour or until heated
through and warm.
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21. Frosted Molasses Creams
Posted by: “jacqueline
Frosted Molasses Creams
1/2 cup shortening
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses
1/3 cup hot coffee
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
Cream shortening and sugar. Blend in eggs, molasses and coffee. Add
remaining ingredients and blend well. Pour into a greased and floured
13 x 9-inch pan. Bake at 350 degrees F. Frost while warm.
Frosting
1/4 cup butter, creamed
2 cups confectioners’ sugar
2 tablespoons coffee
Mix until smooth.
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22a. FROZEN BANANA POPS ON A STICK
Posted by: “Sandy
FROZEN BANANA POPS ON A STICK
INGREDIENTS:
3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tablespoons vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)
Cover baking sheet with waxed paper; set aside. slice peeled
bananas in half crosswise and insert stick. Dip into orange
juice. Place in freezer untill firm. Melt chocolate peices
and vegetable oil in top of double boiler. Spoon melted
chocolate evenly over bananas. Chocolate will harden fast,
so work rapidly. Roll coated bananas in chopped peanuts or
shredded coconut. Serve immediately or wrap in plastic wrap
and freeze.
Yield: Serves 6
TIPS FOR FREEZING GRAPES AND BANANAS:
You can freeze bananas either peeled or unpeeled.
For another tasty summertime treat, simply peel a
ripe banana, wrap in aluminum foil and place in the
freezer. Once frozen, remove the foil and eat as a
natural fruity freeze pop! (a lighter alternative
to the recipe above)
For Grapes after washing place them on a baking pan in
the freezer. After they become frozen, put them in a
bag and leave in the freezer for another healthy snack!
*~Sandy U.~*
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23. Farmers’ Market Squash Sauté
Posted by: “Sandy U.”
Farmers’ Market Squash Sauté Makes:4 servings, 3/4 cup each
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. REMOVE from heat; stir in mozzarella cheese and basil. SPRINKLE with Parmesan cheese.
*~Sandy U.~*
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24a. Banana Split Cake
Posted by: “Sandy U.”
Banana Split Cake
Makes:24 servings, one piece each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.
*~Sandy U.~*
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25. Golden Corn and Chicken Stuffing Bake
Posted by: “jacqueline
Golden Corn and Chicken Stuffing Bake
1 (10 3/4 ounce) can Campbell’s Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken
over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at
400 degrees F for 25 minutes or until chicken is no longer pink.
Servings: 4
http://groups.yahoo.com/group/SimpleMeals/
Three year old crafts please
Posted by: “Nancy”
My son in law made a table for the daycare my grandchildren attend.
In summer they fill it with water. In cold months they fill it with
rice. He used a Rubbermaid large box and simply built a base using
pvc pipe. When not in use they cover it with the lid it came with.
He also made one for his own basement. I know they sell things like
this and call them sand/water tables. But why spend the money on
something so easy. It can be used year round.
At our house we just use the large Rubbermaid type plastic box on the
floor or outside on the driveway and fill with lots of rice. Throw
in a few empty plastic bottles, some lids, spoons, scoops, measuring
cups, sandbox toys, etc and the kids play for quite a while. If you
use it where you can’t sweep it up (like on a rug here at grandma’s)
use an old vinyl tablecloth under it. Best of all, when they’re not
here it can be slid under a bed or someplace else out of sight.
Nancy
http://groups.yahoo.com/group/WasteNothing/
10 Truths About Frugal Living Revealed By 5,000 Reader Comments
Posted: 26 Aug 2008 06:00 AM CDT
oldbarn082608.jpg
Photo courtesy of Michel Filion
At least a couple times a week I get asked some version of the following question, “Have your thoughts on frugal living changed since you started your blog?” The direct answer is a resounding, “Yes and No”. Yes, writing about living frugal has helped make me more accountable to a more simple way of life. No, interacting with thousands of readers has not changed my own personal opinions on frugal living, but it has opened my eyes a bit to how society as a whole views the practice of frugality.
In just over eight months I’ve received over 5,000 comments from readers here at Frugal Dad. That does not count the dreaded spam comments, but it does include links from others who referenced pieces here at Frugal Dad. I didn’t take the time to filter out those for purposes of this article. I have attempted to summarize the comments into ten “truths” about living frugal–some for, and some against, the lifestyle of simple living.
1. Living frugal is not for everyone. To the self-righteous frugalist this news is disappointing. After all, if they can live frugal and be happy, then so should everyone else! That is just not the case. Turns out everyone is different (shocking, I know). Personalities, life experiences, and personal situations often drive how people choose to spend money, or not spend money.
2. Everyone has a different level of tolerance for practicing frugality. Not everyone is as gung-ho about rinsing out Ziploc bags, making homemade detergent, or line-drying their clothes. Some people pick and choose frugal tips to implement, but don’t go all out. Others try to save as much as possible in all areas of their lives.
3. Frugal living is not just about saving money. The most obvious benefit of frugal living is reduced expenses, but there is another benefit that motivates many to live frugally. Those who make a conscious effort to reduce waste are making an impact in the environment around them. Actually, a better way to say that is they are making less impact on the environment around them.
4. There is a difference in being frugal, and being cheap. I dedicated an entire post to this idea a couple months ago, because I saw a lot of comparisons to the two types around the web, and I fielded questions on the subject as someone who wrote about being frugal.
Cheap people are often consumed with deals–finding the cheapest bottom line price available. Those following a frugal lifestyle will invest more up front to get a quality product that will last longer, and require less repair/maintenance costs over time. Frugal people will often pass on buying something they don’t need, even if it is a deal.
5. Frugal types are spiritual types. I am a Christian. I suspect not everyone who reads Frugal Dad shares my same beliefs, and that is perfectly fine. However, I do believe most of the people who follow a life of frugality are “spiritual” people, whether that means they are Christians, Buddhists, or a non-denominational believer in some form of higher power. Most frugal followers I’ve interacted with receive as much comfort from their spirituality as their frugality.
6. Frugality is about being good stewards of resources. There is a connection between frugal followers and the environment, and not just because we are into square foot gardening. The connection goes deeper, and is centered in the idea that we should be good stewards of our resources, natural and otherwise. Frugal people tend to be less wasteful, and more concerned with environmental issues, but not overly critical of those who don’t follow these ideas. In other words, your average frugalist isn’t out beating people up for not setting the recycling bin by the curb on Friday morning! They simply live this way because it lines up with their own personal beliefs.
7. Frugality and debt don’t mix. It is hard to live a simple existence when you are struggling to keep up with credit cards and car payments. Debt forces us to stay in bad jobs. It drains our mental resources, zapping creativity and inspiration. It cheapens future earnings thanks to interest. It adds unnecessary risk to our lives. One of the very best things you can do for yourself is become debt free.
8. Frugal people don’t watch a lot of television. Strange, but true. We just aren’t big television viewers. Don’t ask us who won American Idol last season, or who got kicked off the island, because we don’t have a clue. Most television shows today are overly sensationalized dramas depicting people living lives free of any responsibilities. The shows are full of plugs for things we don’t really need and have a way of making us more materialistic that we would be without seeing everyone else doing so well.
9. When someone sends frugal people $10, they keep it. Coupons are your friend. If your Sunday paper came each week with a $10 attached, would you simply throw it away? That’s what most people do with coupons. Sure, it takes some time to sit down and clip them, organize them, and plan for their use, but if it knocks several dollars off your ever-increasing food bill it might just be worth the effort.
10. Most frugal people can afford not to be. Sounds odd, doesn’t it? It’s true. Most frugal people can afford to live much more extravagant lives, however they choose to live well below their means. This does not mean that all frugal people are wealthy, or all spenders are poor, but I have noticed a general trend that frugal people live “rich” lives, regardless of their income.
Post from: Frugal Dad.com
Check out Tomato Recipes
Posted by: “SAHM35
_Click here: Tomato Recipes_
(http://homeparents.about.com/cs/recipescooking/a/tomato_index.htm)
_http://homeparents.about.com/cs/recipescooking/a/tomato_index.htm_
(http://homeparents.about.com/cs/recipescooking/a/tomato_index.htm)
Please Check out My Webpage, to find more great groups of mine & please be
sure to leave a comment in the guest box!
http://geocities.com/ksnks4evr/1
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2. Lot of tomato recipes
Posted by: “SAHM35 http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Big Batch Spaghetti Sauce
1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. cans tomato paste
3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper
Heat oil in large pan. Saute onions and garlic until tender. Add rest of
ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2
hours. Stir occasionally. After it has simmered, cool completely and store in
freezer bags or containers in increments that you find best for your family.
When ready to use, thaw and heat. Favorite ingredients can be added like sliced
mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any
Italian dish. We use it as a sauce for several types of pasta and as a pizza
sauce.
Fresh tomatoes may be substituted for large cans. You will still need to
include the tomato paste. Peel, core, and chop enough tomatoes to make
approximately 12 cups. The rest of the recipe remains the same.
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TOMATO CONSERVE
18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)
Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and
smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap,
screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight
oz. jars.
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TOMATO MARMALADE
3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick
REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons
very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar.
Stir until the sugar is dissolved. Add oranges, lemons, and spices which
have been ties loosely in cheesecloth bag. Place mixture over high heat and boil
rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour
into sterilized jars to within 1/2 inch of top. Put on cap, screw band
firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
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GREEN TOMATO SWEET PICKLES
1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning
drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered
alum over the tomatoes and let stand 20 minutes. Drain and cover with cold
water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag)
and bring to a boil. Pour this over the tomatoes. Let stand in this solution
overnight. Then drain and bring solution to boil and pour over tomatoes. Let
stand overnight. On the third morning bring the pickles and solution to a
boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw
band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 pints.
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GREEN TOMATO DILL PICKLES - KOSHER STYLE
Green tomatoes
Stalk celery
Sweet green peppers
Garlic
2 quarts water
1 quart vinegar
1 cup salt
Dill
USE small, firm green tomatoes. Pack into sterilized jars. Add to each quart
jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.
Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes.
Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put
on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes.
These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.
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TOMATO CATSUP
1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt
WASH and slice tomatoes and boil until soft. Into another kettle slice the
onions. Cover with a small quantity of water and cook until tender. Run the
cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add
the cayenne pepper. Boil this mixture rapidly until it has been reduced to
about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon,
cloves and garlic. Allow this to simmer for about 30 minutes, then bring to
boil. Place cover on pan and remove from heat. Allow this to stand in covered pan
until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of
which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil
rapidly until thick. This should require about 10 minutes. Pour while
boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band
firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
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TOMATO PUREE
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and
pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly
tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.
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TOMATO SAUCE
18 Tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all
ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2
inch of top of jar. Process 10 minutes in Boiling Water Bath.
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CAROLYN PARSONS’ HOMEMADE LASAGNA
2/3 pound lean ground beef
1 tablespoon butter
2 onions or 1 large onion
1 pound (approximately) of tomatoes — slice & crush
2 tablespoons of tomato paste
1 beef bouillon cube
a dash of garlic powder
1 teaspoon dried basil
salt and pepper to taste
10-12 uncooked lasagna noodles
SAUCE
1 tablespoon butter
3 tablespoons of all-purpose flour
2 cups of milk
1 1/4 cups shredded mozzarella cheese
salt, pepper and nutmeg to taste
PREPARATION:
1. Saute’ ground beef in a skillet in butter until it loses its pink color.
Transfer to a pot.
2. Peel and chop onions. Saute’ until transparent. Add to meat. Add tomatoes,
tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium
low heat, covered, for about 20 minutes.
3. For sauce, melt butter in a sauce-pan. Add flour. Stir to combine. Add
milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let
melt. Season to taste with salt, pepper and nutmeg.
4. Pour half the sauce in bottom of an oven-proof casserole. Cover with
lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce
over top. Sprinkle with remaining cheese. Bake at 400 degrees F. for about 20
minutes.
TIP: Substitute ground chicken for half of ground meat to make the lasagna
leaner.
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MARINARA SAUCE
A light, fresh-tasting sauce with quintessential tomato flavor. Worth
stocking up on when tomatoes are dead-ripe and abundant.
(Makes 3 pints)
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Ground white pepper to taste.
Optional seasoning (any one of the following): 2 teaspoons ground coriander;
1/2 to 1 teaspoon dried marjoram; 1 teaspoon dried basil; 1/4 to 1/2
teaspoon dried oregano
1 to 2 teaspoons salt, to taste
1. Drop the tomatoes into boiling water, a few at a time. Let the water
return to a boil, then remove the tomatoes and drain. Peel and chop.
2. In a large saucepan, cook the onion, celery, and carrots in the olive oil,
covered, over medium-low heat for about 15 minutes, stirring a few times.
Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the
vegetables are very soft and lightly gold.
3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15
minutes.
4. Puree the sauce through the medium disc of food mill. Add the optional
seasoning and cook at a bare simmer until a desirable consistency is reached,
about 20 minutes, stirring often. Add salt to taste.
5. If you prefer a smooth sauce, work the sauce through the fine disc of a
food mill.
6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a
week, or for several months if frozen.
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TOMATO COCKTAIL (Bloody Mary Base)
Served straight and iced, or spiked with vodka to make a Bloody Mary, this
spicy brew has the freshness of good vegetables and none of the strong
flavoring additives found in many canned or bottled cocktail bases.
(Makes about 1 quart of juice from each 2 quarts of whole tomatoes)
Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or
bruises
For each 2 quarts of whole tomatoes:
1/2 medium red or green sweet pepper, chopped
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and sliced
1/2 to 1 rib celery (depending on size), with leaves, chopped
1/4 teaspoon whole black peppercorns
1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice
fresh hot pepper (use more if you like “hotter” juice, or add bottled hot
pepper sauce to the finished juice, as described in the directions)
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
1/4 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
1/4 teaspoon mustard seeds
Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt, or to taste
Strained fresh lemon or lime juice to taste (see note below)
1. Wash the tomatoes well. Cut away any green or yellow parts and remove
white or green cores. Quarter the tomatoes and measure them into a
stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5
cups, cut up.
2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns,
hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds.
Bring to a boil, then simmer, stirring occasionally, until the vegetables
are soft.
3. Force the vegetables through the finest disc of a food mill. Sieve the
juice if it isn’t smooth enough, or if any seeds have passed into it. If the
juice seems too thin, let it settle, then skim off and discard the thin liquid
on top.
4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you
are including it), and strained lemon or lime juice to taste.
5. Return the juice to the rinsed-out kettle and bring it to a boil, then
ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the
rims, put on two-piece lids, and fasten the screw bands.
6. Set the jars on a rack in a deep kettle half filled with boiling water.
Add boiling water to cover the jars by at least 2 inches. Bring to a boil,
cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints.
7. Remove the jars from the boiling-water bath and cool.
Note: Because you want highly seasoned cocktail juice, you’ll undoubtedly add
enough lemon or lime juice to ensure that the juice is acid enough to be
canned safely in a boiling-water bath.
A Note On Canning Safety: Tomatoes, because of their acid content, have in
past years been considered safe to can in a boiling-water bath. However, in
recent years hybridizers have developed “sub-acid” varieties that may be on the
borderline of acid content where the safe canning of tomatoes or their juice
is concerned. to be on the safe side, taste the juice before canning it. If
it lacks tartness, be sure to add enough lemon juice to re-create the
characteristic pleasant tomato sharpness.
____________________________________
TOMATO SOUP
14 quarts ripe tomatoes 14 tablespoons flour 7 medium-sized onions 14
tablespoons butter 1 stalk celery 3 tablespoons salt 14 sprigs parsley 8
tablespoons sugar 3 bay leaves 2 teaspoons pepper
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to
tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter
into smooth paste thinned with tomato juice. Add to boiling soup; stir to
prevent scorching. Add salt, sugar and pepper. For smoother consistency put
through sieve again. Fill clean jars to within one inch of top of jar. Put on cap,
screwing the band firmly tight. Process in water bath 15 minutes.
____________________________________
Jalapeño Sauce
5-6 hot jalapeño peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup white vinegar
(Makes: 11-12 pints)
Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for
1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food
processor or by hand. Combine all ingredients and bring to boil. Simmer for 1
1/2-2 hours. Pour into jars, then seal.
____________________________________
CHILI SAUCE
Submitted by Ms. Gladys Freudenberg,1441 Robin Lane, Seguin, Texas
3 quarts chopped tomatoes
* 1 cup hot peppers (without seeds)
measure, then chop fine
4 bell peppers, chopped
1 1/2 large onions, chopped
7-8 garlic cloves
2 Tablespoon salt
1/2 Tablespoon black pepper
*1/2 Tablespoon red pepper
1 Tablespoon sugar
2 Tablespoon oil
1/4 cup vinegar
1/2 Tablespoon cumin powder
1 Teaspoon paprika
1 Teaspoon chili powder
Mix all together and cook (simmer) until the desired thickness is reached
(25-30 minutes). * adjust to taste.
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GRANDAD LOVES FRIED TOMATO FRITTERS
Submitted by Ralph Dixon Lowe, Rt 5, Box 46A, Georgetown, TX 78626
10 to 12 small Porter (golfball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes (optional)
1/4 cup flour
1/4 cup crushed cornflakes
1 Tablespoon crumbled crisp bacon
1/3 cup butter or corn oil
Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar,
(onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped
tablespoons full of mixture. Place into palm of hand to shape into rounds about
1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook
until desired golden brown. Turn only once. Will serve 4 persons.
Serve hot as sidedish, or with honey or molasses.
____________________________________
TOMATO ONION RELISH “HOT STUFF” originally made by Grandmother Parsons (Miss
Allie) also called “Maw Maw”.
6 - 8 medium size ripe tomatoes, peeled and cut into 1/8’s or 1/4’s
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8
inch not too thin)
MIX TOGETHER IN CUP AND STIR
1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tablespoons
sugar
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Peel tomatoes and cut into “quarter size” pieces. Peel onions and cut cross
ways into thin slices. add to tomatoes. Also add vinegar mixture. Start
cooking and continue over medium heat. Stir as it heats to break up onion slices
and to keep from sticking to pan. As it heats, add salt and pepper and stir
easily. You can taste the juice and if you want it hotter with pepper, add
some. Be careful of red pepper. Cook until onions seem tender, turn yellowish.
Don’t over-cook — about 30-35 minutes. As soon as it cools some, put in glass
jars. Seal and keep in refrigerator.
____________________________________
SWEET TOMATO RELISH made by Warren Shropshire’s Great Grandmother (Ollie Mae
Rainwater) who was one-half Cherokee Indian from Dandridge, Tennessee. She
was also called “Maw Maw” as was the Parsons’ Grandmother
40 ounces tomatoes (canned or fresh)
3 onions (chopped)
3 or 4 sliced sweet peppers
2 small hot peppers
2 cups sugar
1 cup of vinegar
cloves and stick cinammon
1 teaspoon of salt
cook until desired thickness
____________________________________
RIPE TOMATO RELISH
24 ripe tomatoes (peeled and chopped)
6 sweet peppers — chopped
6 hot peppers — chopped
8 onions -— chopped
2 1/2 cups sugar
1/4 teaspoon allspice
1 pint vinegar
3 teaspoons salt
2 teaspoons celery salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Combine, cook, stir often until thick (4-5 hours), put in sterile jars and
seal
____________________________________
LILY MAE’S PEAR RELISH
Chop before measuring:
10 1/2 cups chopped pear
1 1/2 cups of bell pepper
3 cups of onions
6 small hot, red peppers
Add together 3 cups sugar, 2 cups white vinegar, 1 tablespoon celery seed, 2
tablespoon prepared mustard, 2 teaspoon salt
Boil then add pear mixture
Cook 30 minutes
____________________________________
CHILI SAUCE
12 large tomatoes (peeled)
3 large sweet peppers
3 large onions
6 small hot peppers
2 cups of sugar
2 cups of vinegar
1 teaspoon cloves ground — some salt
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon allspice
— boil tomatoes awhile
— add peppers and onions chopped fine
— add vinegar and sugar
— cook slowly
— add spices and simmer till thick (4-5 hours)
____________________________________
MISS LONG’S PEAR RELISH
This recipe is very old and comes from a friend in Titus County.
12 large pears, peeled, cut into pieces and ground
6 red bell peppers, seeded and chopped
6 green bell peppers, seeded and chopped
6 large onions, chopped
2 cups sugar
1 cup vinegar
2 tablespoons salt
Mix all the ingredients together in a big pot and cook them until the mixture
is thick (about 1 hour). Stir frequently.
Ladle the relish into hot, sterilized pint jars, cover, and process in a
boiling bath for 15 minutes.
CORN RELISH
This recipe makes use of corn that was perhaps a little tough or otherwise
not as fit for boiling and eating right off the cob.
5 cups corn, freshly cut from the cob and drained
5 cups fresh tomatoes, chopped
1 cup cucumber, unpeeled and chopped
1-1/2 cups onion, chopped
1 cup green pepper, chopped
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon mustard seed
1 teaspoon salt
Mix all the ingredients in a large pot and bring them to a hard boil. Remove
the pot from the heat immediately.
Ladle the relish into hot, sterilized pint jars, cover, and process in a
boiling water bath for 10 minutes.
____________________________________
RIPE TOMATO RELISH
All of these relishes go best with beans or peas, but they’re good enough to
eat with anything.
1 peck of ripe tomatoes, blanched, peeled, and chopped (about 40 to 45
tomatoes)
8 onions, chopped
1 tablespoon salt
2 cups sugar
2 cups vinegar
3 green bell peppers, cored and chopped
3 red bell peppers, cored and chopped
Mix all the ingredients together in a large pot, bring to a boil, then reduce
the heat and simmer until thick (about 3 hours).
Pour the relish into hot, sterilized pint jars, cover, and process in a
boiling bath for 15 minutes.
____________________________________
RAW TOMATO RELISH
When it’s just too hot to cook, you can still put up a tomato relish using
this recipe.
8 pounds ripe tomatoes, blanched, peeled, and chopped (about 25-30 tomatoes)
3 medium onions, chopped
1 small red hot pepper, chopped
6 cups brown sugar
2 tablespoons mustard seed
1/2 tablespoon celery seed
1/2 cup salt
2-1/2 cups vinegar
Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 cup
salt, and stir. Let the mixture stand for 2 hours. Then pour it into a jelly
bag and let it drain overnight or until the mixture is entirely dry.
When the vegetables have drained dry, mix the sugar, vinegar, and spices in a
pot and heat them until dissolved, stirring occasionally. Pour this liquid
over the drained vegetables, stir, and ladle the relish into hot, sterilized
pint jars. Cover and process in a boiling bath for 15 minutes.*
*We suggest pressure canning tomato relishes at 10 pounds pressure for 10
minutes.
____________________________________
CHOW CHOW
A good way to use green tomatoes, this chow chow is a spicy and hot
accompaniment to beans and peas.
1 quart green tomatoes, chopped (about 6 to 8 tomatoes)
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2-1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed
Grind the chopped vegetables. Add the salt to them, and let the mixture stand
overnight.
Drain the vegetable mixture in a jelly bag, pressing out all the liquid you
can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar,
mustard, tumeric, and celery seed and bring to a boil. Reduce the heat and
simmer for one hour. Stir frequently.
Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in
a boiling bath.
____________________________________
PICCALILLI
Most piccalillis are made with cucumbers, but East Texans cleverly adapted
this recipe to meet their own needs. This is a sweeter relish than some.
4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger
Combine the vegetables and salt; cover with water, and soak overnight. Drain
and rinse the vegetables.
Combine the remaining ingredients in a large pot and bring them to a boil;
add the drained vegetables and return the mixture to a boil. Reduce the heat
and simmer until the vegetables are tender (about 30 minutes).
Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a
boiling bath for 15 minutes.
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
3. Check out City Farmer’s Urban Agriculture Notes
Posted by: “SAHM35
_Click here: City Farmer’s Urban Agriculture Notes_
s4evr/1(http://www.cityfarmer.org/) _http://www.cityfarmer.org/_ (http://www.cityfarmer.org/)
________________________________________________________________________
________________________________________________________________________
4. Green Tomato Recipes
Posted by: “SAHM35
CHOW-CHOW
1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)
CHOP tomatoes, onions and peppers together and cover with the salt; let
stand overnight. Drain, add the hot peppers, vinegar, spices (tied in
cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add
horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap,
screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.
GREEN TOMATO SWEET PICKLES
1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
teaspoon cinnamon
1 tablespoon celery seed
teaspoon allspice
1 tablespoon mustard seed
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next
morning drain and pour 2 quarts of boiling water with tablespoon of powdered alum
over the tomatoes and let stand 20 minutes. Drain and cover with cold water,
drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag)
and bring to a boil. Pour this over the tomatoes. Let stand in this solution
overnight. Then drain and bring solution to boil and pour over tomatoes. Let
stand overnight. On the third morning bring the pickles and solution to a boil.
Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band
FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Yield: 8 pints.
END OF THE GARDEN PICKLES
1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans (cut in inch pieces)
1 cup chopped celery
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar
2 tablespoons turmeric
SOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water
overnight (cup salt to 2 quarts water). Drain. Cook the carrots and string
beans in boiling water until tender; drain water. Mix soaked and cooked
vegetables with remaining ingredients and boil 10 minutes. Place in sterilized Kerr
jars; seal at once. Process in Boiling Water Bath 5 minutes.
________________________________________________________________________
________________________________________________________________________
5. Check out Abigals Best Tomato Recipes
Posted by: “SAHM35
_Click here: Abigals Best Tomato Recipes_
(http://www.geocities.com/green_cache/tomato_recipes.html)
_http://www.geocities.com/green_cache/tomato_recipes.html_
(http://www.geocities.com/green_cache/tomato_recipes.html)
________________________________________________________________________
________________________________________________________________________
6. Check out MODERN HOMESTEADING
Posted by: “SAHM35
_Click here: MODERN HOMESTEADING_
(http://www.motherearthnews.com/Modern-Homesteading.aspx)
_http://www.motherearthnews.com/Modern-Homesteading.aspx_
(http://www.motherearthnews.com/Modern-Homesteading.aspx)
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Almond Chicken
Posted by: “cookwithnanees”
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1” lengths
1 green pepper, chopped as above
1/2cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4
To Know more Visit http://www.nanees.com
Thanks
Nanees
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Thought for the Day
The smile is the lighting system of the face and the heating system of
the heart.
Today’s Online Recipe Exchange Newsletter
http://www.nancyskitchen.com/2008-august-recipes/recipe-aug24-2008.html\
Nacho Potato Soup
(Ronald McDonald Room 12/2006)
1 pkg. Au Gratin Potatoes
1 can Whole Kernel Corn, drained
1 can diced Rotel Tomatoes & Chiles, undrained
2 c water
2 c milk
2 c cubed processed American Cheese
Dash hot sauce – optional
In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes
& water; mix well. Bring to a boil. Reduce heat, cover & simmer 15-18
minutes or until potatoes are tender. Add milk, cheese and hot sauce (if
desired); cook & stir until cheese is melted. Garnish with parsley if
desired.
Yield: 2 qts (6-8 servings)
Peggy , Odessa, Tx
Thought for the Day
A pint of examples is worth a gallon of advice.
Today’s Online Recipe Exchange Newsletter
http://www.nancyskitchen.com/2008-august-recipes/recipe-aug25-2008.html\
Peach Filling for Fried Pies
1 gallon ripe peaches (unpeeled)
1 cup vinegar
4 cups sugar
Nutmeg to taste
Cut peaches into small pieces, placing them into a large, heavy bottomed
pan. Add 1 cup vinegar to peaches. Stir 4 cups sugar into the peach and
vinegar mix. Place heavy bottomed pan on medium-low heat and cook for
1-1/2 - 2 hours or until thick. Stir often so peaches do not burn.
Remove from heat and let cool before filling fried pie crusts. Can be
sealed in jars or frozen for future use.
Fried Pie Crust
5 cups plain flour
1 cup shortening
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large can evaporated milk
Mix dry ingredients; cut into shortening. Add one large can of
evaporated milk. Roll dough thin and cut out rounds using a saucer as a
pattern. Fill dough with pie filling and fold in half. Dampen edges with
water and seal with a fork. Fry in hot shortening. Drain on paper
towels.
Sue in TN
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
Fabulous Rhubarb Cake
Ingredients:
1 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
Procedure:
In large mixing bowl cream sugars and butter, add egg and salt.
Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour
in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup
white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to
35 minutes. The cake is very moist and needs no frosting.
http://groups.yahoo.com/group/NDNcookingandhomemaking/
Barbecued Pork Chops
6 to 8 lean pork chops, thick
2/3 cup water
1/2 cup catsup
1/3 cup vinegar
1 tsp. salt
1 tsp. celery salt
1/2 tsp. nutmeg
1 bay leaf
Brown chops. Combine water, catsup, binegar, salt, celery salt, nutmeg
and bay leaf and pour over pork chops that have been placed in
Crock-Pot. Cover and cook 4-5 hours on High, 8 to 10 hours on low.
Wilma of Fl.
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
1. MEXICALI HAMBURGER CASSEROLE
Posted by: “angelkisses51
Mexicali Hamburger Casserole
Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes 1-1/2 cups frozen whole kernel
corn, thawed 1/2 cup plus 2 tablespoons finely shredded Mexican cheese
blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
#1 Recipe Fresh Tomato Toss, (see recipe)
Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown
beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn;
heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2
cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal,
sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil.
Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese.
Bake, uncovered, 30 minutes or until topping is set. Let stand 5
minutes.
#3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes,
halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and
if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Nutrition Facts
Calories 506, Total Fat (g) 27, Saturated Fat (g) 10, Monounsaturated
Fat (g) 9, Polyunsaturated Fat (g) 4, Cholesterol (mg) 125, Sodium (mg)
603, Carbohydrate (g) 38, Total Sugar (g) 8, Fiber (g) 2, Protein (g)
30, Vitamin C (DV%) 16, Calcium (DV%) 24, Iron (DV%) 25.
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2. ZESTY SLOW-COOKER ITALIAN POT ROAST
Posted by: “angelkisses51
Source: Tasty Tuesday Tip of the Week CAMPBELL’S® ZESTY SLOW-COOKER
ITALIAN POT ROAST
Just a whiff of this pot roast and the family will come running!
Serves: 6
Prep. time: 10 minutes
Cooking time: 10 to 12 hours
~ 4 medium potatoes, cut into quarters (4 cups)
~ 2 cups fresh or frozen whole baby carrots
~ 1 stalk celery, cut into 1” pieces
~ 1 medium Italian plum tomato, diced
~ 2 1/2 lbs. beef bottom round or beef chuck pot roast
~ 1/2 tsp. ground black pepper
~ 1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
~ 1/2 cup water
~ 1 tbsp. chopped roasted garlic, *or chopped fresh garlic
~ 1 tsp. each dried basil leaves , dried oregano leaves and dried
parsley flakes, crushed
~ 1 tsp. vinegar
PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker.
Season roast with pepper and place on top.
MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar.
Pour over all.
COVER and cook on LOW 10 to 12 hr. or until done.**
TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water.
Remove roast from cooker. Stir flour mixture into cooker, cover and cook
on HIGH about 10 min. or until mixture boils and thickens.
*To roast garlic, place whole garlic bulb on piece of aluminum foil.
Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or
until soft. Peel and chop garlic.
**Or on HIGH 5 to 6 hr.
©1995-2005 Campbell Soup Company. Reprinted with permission from
Campbell Soup Company. All rights reserved.
This is another great group owned by *~Tamara~*
http://groups.yahoo.com/group/casseroles_and_crockpots/
1. Chinese Pork and Vegetables CP
Posted by: “xntrkmerecipes
Chinese Pork and Vegetables CP
1 1/2 Lbs Pork, cut into 1/2-inch strips
1 or 1 Tbs Cooking Oil
1 Large Onion, sliced
1 Small Green Bell Pepper, sliced
4 Carrots, sliced
1 Jar (8 oz) Sliced Mushrooms, drained
1 Can (8 oz) Tomato Sauce
3 Tbs Brown Sugar
1 1/2 tsp Salt
1 1/2 Tbs Rice Vinegar
2 tsp Soy Sauce, or to taste
Heat oil in skillet and brown pork strips; remove excess fat. Transfer
to crock-pot and add the rest of the ingredients; mix well.
Cover and cook on Low for 6 to 8 hours. Serve with hot rice.
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________________________________________________________________________
2a. Santa Fe Chicken
Posted by: “xntrkmerecipes
Santa Fe Chicken
Makes 6 servings
6 Chicken Breast Halves, boneless & skinless
2 Cans (14.5 oz) Whole Kernel Corn, drained
1 Can (15 oz) Black Beans, drained and rinsed
1 Jar (16 oz) Chunky Salsa, divided
1 Cup Shredded Mexican Blend Cheese
Combine corn, black beans, and 1/2 cup of the salsa in crock-pot.
Arrange chicken on top; then pour remaining salsa over chicken.
Cover and cook on Low for 7 – 8 hours (or on High for 3 – 4 hours); or
until chicken is cooked and juices run clear.
Uncover crock-pot and sprinkle with cheese; recover and wait until
cheese is melted (about 5 minutes or so).
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3. Pork Roast and Vegetables
Posted by: “xntrkmerecipes
Pork Roast and Vegetables
Makes 8 servings
3 lbs boneless pork sirloin roast
1 Tbsp. Vegetable oil
2 acorn squash
4 sweet potatoes, peeled
1/4 cup apple butter
1 Tbs prepared horseradish
1 Tbs cornstarch
1/2 tsp ground allspice
1/4 tsp pepper
Heat oil in a heavy skillet and cook pork roast until browned on all
sides, turning occasionally. This should take about 10 minutes. Place in
a 3-4 quart slow cooker.
Cut each acorn squash into 8 wedges. Do not peel. Cut sweet potatoes
into chunks. Place squash and sweet potatoes on top of pork roast.
In a small bowl, mix together apple butter, Horseradish, cornstarch,
allspice, and pepper. Pour over vegetables in slow cooker.
Cover slow cooker and cook on Low for 7 - 9 hours until pork and
vegetables are tender.
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4. MONTEREY CHICKEN CASSEROLE
Posted by: “cristellelyte”
Monterey Chicken Casserole
Submitted by Nancy Carol
1 pound (4 cups) cooked chicken breast meat, cut into 3/4- to
1-inch pieces
1 bottle (16 oz.) Ortega Thick & Smooth Taco Sauce
2 cans (4 oz. each) Ortega Diced Green Chiles
1 cup frozen corn kernels
3/4 cup instant rice
1/2 cup water
1 can (2.25 oz.) sliced ripe olives, drained
1 package (12) Ortega Taco Shells, crumbled
2 cups (8 oz.) shredded cheddar cheese
garnish suggestions: sliced green onion, sour cream
Preheat oven to 375 degrees. Combine chicken, taco sauce, chiles,
corn, rice, water and olives in large bowl. Spoon into ungreased
13x9-inch baking dish. Combine taco shells and cheese in medium
bowl; sprinkle over chicken mixture. Bake for 40 to 45 minutes or
until top is golden brown. Garnish as desired.
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5. Golden Corn and Chicken Stuffing Bake
Posted by: “jacqueline
Golden Corn and Chicken Stuffing Bake
1 (10 3/4 ounce) can Campbell’s Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tablespoon firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken
over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at
400 degrees F for 25 minutes or until chicken is no longer pink.
Servings: 4
http://groups.yahoo.com/group/casseroles_and_crockpots/
[Christmas will come this year, almost as soon as the election is over, dig into these links for free ideas and free patterns.
In the past, the Dolls Journey site had several good ones at any time up, for you to copy.
granny]
Dollmaker’s Journey CUSTOMER CONNECTION
Dream ~ Imagine ~ Create ~ Grow ~ Believe ~ Magic
At http://dollmakersjourney.com we help your creative dreams come true.
August 2008 Issue 81
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Copyright 2008 by Dollmaker’s Journey
Dollmaker’s Journey Customer Connection newsletter is a free e-mail newsletter. Tell your friends, family and fellow dollmakers about us, and feel free to forward this newsletter to those who might be interested. You can visit our companion website at:
http://www.dollmakersjourney.com/
**Notice!**
You can view this issue online. Go to
http://dollmakersjourney.com/newsletter/cc81.html
You can read all the past issues online. Go to:
http://dollmakersjourney.com/newsletter/archives.html
The archives include an easy to follow index to all the past issues.
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Dear Dollmaking Friends,
We just got back from Mount Vernon, New York (a suburb of New York City) where we participated in a Day with Dolls. Bonnie taught a class on how to use Paverpol (people made a Victorian fan, a lady’s hat, and fairy wings) while Mary Ann and Jim manned our booth. The night before we were busily printing and assembling (FINALLY!!!) our Elementals pattern, which premiered at the convention. This pattern includes four different dolls (Earth, Air, Fire and Water) with tutorials on how to use Paverpol, Apoxie Sculpt, Angelina Fiber, Textiva Film, and a new use for Crystal Lacquer. It has colored pictures on face painting, and best of all, it is half price this month (August). Stephanie Novatski brought some incredible dolls (we have her patterns but it was fun to see them in person) and took lots of pictures which you can see at http://novasblossoms.blogspot.com/ One of the dolls was seated on a fantastic chair, and Stephanie kindly shared the directions on how to make it. (You ca!
n see
the link under Free Gifts for You.) It is always fun to meet our customers and designers in person.
Bonnie and Mary Ann
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AUGUST SALE
Our AUGUST SALE continues… Enjoy 20% off the terrific selection of patterns in our MATURE WOMEN and WALL DOLLS categories until the end of the month. http://dollmakersjourney.com/
Don’t forget about the Introductory Special on our comprehensive “Elementals” pattern. It will only be HALF PRICE until the end of August. http://dollmakersjourney.com/dollmakersjourney.html
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JULY QUIZ WINNER
Q: How far can the QE2 cruise liner travel burning one gallon of diesel?
A: Conventional internet searches say 6 inches, and that was the figure I had. However, some of you did more research, and the answer is generally 40 to 50 feet, depending on how fast the ship is traveling. One source said 125 feet. Bottom line – the QE2 gets terrible gas mileage. I accepted all answers, because as one person said, this was a confusing question. Sorry about that. However, the next question is a little simpler.
Congratulations to Glenda Reyes from Georgia, USA. Your name was selected at random from all of the correct quiz entries, and you will receive a $10 gift certificate from Dollmaker’s Journey. Watch for your name in a coming month!
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AUGUST QUESTION
My husband and I have had dates each night to watch the Olympics in Beijing, China. Of particular interest was the story of Michael Phelps, who won 8 gold medals and set 7 Olympic records in swimming during the Beijing Olympics. With a total of 16 medals (14 of them gold) he has smashed all previous records for a lifetime achievement. I loved his philosophy. He had a dream, an impossible dream, and somehow with a lot of work and effort that dream came true. (Best of all, he lives in Baltimore, Maryland, which is practically next door to Washington, D.C.) So my question for August is about the Olympics.
Q: What did the Chinese add to the back of the Olympic medals this year as a reminder of China?
Everyone who emails in the correct answers by September 15th will be entered into a drawing for a $10 gift certificate to Dollmaker’s Journey. The winner will be announced in the next newsletter. Email your answers to Bonnie at EnchantedR@aol.com Put August Quiz in subject box. Please include your full name and where you live (state/country) in your email.
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CHARITY CORNER
Comfort Dolls from Our Community
Donations due October 1, 2008
This local charitable organization is dedicated to helping children and young adults by distributing hand-made dolls to those individuals who have been involved in crisis situations. Dolls are distributed across the USA and around the world – wherever there is a need.
Possible patterns can be found at http://www.comfortdolls.org/patterns.html and
http://dollmakersjourney.com/charitycorner.html
For more information go to http://www.art-is-you.com/contact.htm
Or contact Sallianne McClelland at themcclellands@optonline.net for the address
March of Dimes for the Prematurity Project
They are collecting and selling dolls and selling a special pattern (Teenee Preemee) created especially for this project by Vicki Riley. 30% of proceeds from this pattern will go to March of Dimes. There is also a link to contribute directly to the March of Dimes. For more information:
http://www.missmyrtlesbabies.com or call Lynne at 803-603-5091.
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FAIRY ANTENNA
Stephanie Novatski brought her latest doll and pattern, Dances with Butterflies, to Day with Dolls. While there she checked out an antique jewelry and bead vendor and bought two head pins that had rhinestones on the end. She stuck them in her doll’s head and bent them slightly to create perfect antenna. You can see this and her other patterns at http://www.dollmakersjourney.com/novatski.html
And just for fun, to see what Judi Lennon did with Stephanie’s “One Kiss is Not Enough” pattern go to http://dollmakersjourney.com/showcase.html
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CUSTOMER QUERIES
Q: What is the diameter of the smallest tube in your “tiny tube turners” for turning doll fingers? I am making a doll 6 inches tall with fingers less than 1 inch long. I cut the hands on the bias of Spring Maid cotton muslin but I have been unable to turn the fingers using a 1/16th inch diameter tube. I have also used the Skeel and Winer technique of applying glue to the seams and trimmed the seams as small as 1/16th inch. Is it impossible to use cotton instead of a stretch fabric to make tiny fingers?
A: The smallest tube in our set is 3/32” in diameter - between 1/16” and 1/8”. I have never made fingers as tiny as you describe but I can imagine it is quite a challenge. One other method you might try is to thread a long needle with a heavy thread, double it and make a big knot. Insert the tube into the finger, then pass the needle through the top of the finger and through the tube so that the knot will start bringing the top of the finger down towards the palm of the hand.
Q: Can you tell me what fabric & stabilizer to use when machine embroidering a face?
I want to make a doll with the face of my great granddaughter.
A: I have done a lot of machine embroidery, and there are several ways to stabilize fabric. First, when embroidering by machine, it is probably best to use a good cotton fabric such as Southern Belle or Pimatex. Knits (such as Doe Suede, Velour, Dolskin, etc.) won’t work as well because they stretch and the face will be distorted. The fabric needs to be in a hoop. If the wrong side of the embroidery will be visible on a heavy item (such as with letter jackets, golf caps, etc.), I usually use tear away stabilizer on the back of the fabric. If the wrong side will be backed by other fabric, you can use a lightweight iron-on interfacing on the wrong side, or Solvy (a transparent stabilizer that dissolves in cold water). A lot depends on how large the face is, how much embroidery there will be, and how soft or flexible the finished face needs to be. For a small face use Solvy or Perfect Sew. For a larger face use a lightweight iron-on stabilizer. If you use the heavy tear-away j!
ust be
warned that you can remove only the portions that do not have embroidery. I have also used Perfect Sew (an Australian product) for slippery fabrics such as silk. You dip the fabric into the stabilizer (which is liquid), let it dry (it will dry very hard and stiff) and then embroider the fabric. When finished, just put the fabric in cold water and the stabilizer will dissolve. I have used this technique to embroider the bottom of a silk dress with great results. You might want to also check out new products at most office supply stores that allow you to transfer photographs to fabric, which can then be turned into dolls or quilts. I have done this to create special one-of-a-kind dolls for my children. If you use this method you need to seal the face. Depending on whether you are using an ink jet method or laser printer, the sealers will vary. Try different ones on a sample transfer before using it on the final face. Just be sure you sew and stuff the doll head before sealing!
the f
ace, because some sealants gum up the sewing machine.
Q: I don’t know where to find muslin animal bodies. I have looked and looked. I have a pattern to crochet clothing for bunnies, pigs, cows, etc. They are darling but I have not been able to either find the bodies or patterns to make them. Can you lead me?
A: Wimpole Street has 11” muslin bunnies
http://www.wimpolestreet.com/products/crafts/dolls
CRS Craft has bears, pigs, cows, rabbits and other animals
http://crscraft.com
Click on bears, other animals, then pigs and cows
Q: My daughter would say that I am once again re-inventing the wheel. My question? how did you make the King of Siam’s head so nice and smooth? At the moment we have a wonderful show at the museum in Montreal of a retrospective of Yves St. Laurent fashion wear. My daughters bought me the catalogue as I had mentioned that I wanted to copy some of the outfits. I have just finished a 4 doll class with Judi Ward. Learned a lot but must once again spread my own wings. The mannequins have smooth heads and no hair and are white. How did you hide the seams in the king’s head?
A: To answer this we asked Sylvia Schorr, the designer of that particular pattern from Doll for All Seasons. She responds: “The head design is quite simple. The head pattern is a profile design with a triangular cut out at the top of the head. Sew down the front and back profile of the head pattern. Cut the head out adding the 1/8” seam allowance as you cut. Clip out a triangular cut at the top of the crown, pin the back and front seams together at the crown and sew, rounding the seams as you sew. Clip all rounded seams. (Important to clip rounded seams as it helps in easing and creating an invisible looking seam) Stuff firmly. By painting the head it also helps the seams disappear…but here’s the trick. Do not use fabric paint. Use skin tone latex house paint, as it’s very forgiving in filling in the seams. Now there it is…I’ve told you my secret…now raise your right hand and swear to keep my painting secret!”
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PLAYING WITH PAVERPOL
By Bonnie B. Lewis
Paverpol is a textile hardener originally created in the Netherlands to make outdoor waterproof sculptures from fabric. It is environmentally safe, non-toxic, and has the AP seal for safety. It is white with the consistency of heavy cream, but dries transparent. It sticks to EVERYTHING (wood, rocks, kitchen countertops, plaster, paper, glass, aluminum foil, etc.) except plastic, so protect your work area with plastic wrap.
Pour some Paverpol into a separate container so you don’t contaminate the entire jar with fibers, dye, or additives. Keep a bucket of water nearby to wash your hands and tools. DO NOT pour this water down the drain (unless you want a visit from the plumber), but dump outside. It won’t hurt your plants or grass.
It can stiffen ribbon, fabric (it works best on natural fibers,) but will also stiffen synthetics, paper, artificial flowers, etc., although it will lay on the surface and give things a slightly plastic look. It can be applied to canvas, Styrofoam, and of course it sticks to itself, so it is perfect for no sew projects. It seals edges of fabric so they won’t fray, creates instant pleats, and stiffens the edge of clothing to create a sense of movement. It gives silk a plastic look, but if diluted is great for making molded hats.
It can also preserve leaves and dried flowers, things can be added to it to create bases (for example, sand and tiny seashells.) You can add wire, Angelina fiber, beads (Micro marbles work great), paint, glitter, and paint it on plastic in the shape of fairy wings. When dry, peel off the wings, add veins with markers or paint, use rubber stamps to create texture. It dries overnight, but you can speed setting time using a blow dryer.
If you use pins, rubber bands or clips to hold pieces together, be sure to remove them once fabric is set, or they will become permanently attached. If you miss a spot, you can always brush on more Paverpol. It will be completely cured in about 2 weeks. Once item is stiff, it is very difficult to sew, so any stitching should be done BEFORE using Paverpol. However, you can glue trims to it.
One last note: Paverpol has a memory, and it will retain its shape once it dries. It may slump a little if left outdoors in the heat, but will return to its original shape once cool. Therefore, any shaping must be done BEFORE it completely dries.
Patti LaValley’s Hoffman Challenge doll wrap was made with fabric and shaped with Paverpol. You can see it at http://patti-lavalley-designs.blogspot.com/
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CHALLENGES/COMPETITIONS
See this year’s winners of 2008 Hoffman Challenge at: http://www.hoffmanchallenge.com/2008challenge/
Congratulations to one of our designers, Stephanie Novinski, for winning Best Use of Theme.
[The Material Girls] Becky Holloway Challenge!
Deadline: September 30, 2008
Rules:
1. Use the Becky Holloway pattern called “Garden Party” (available at http://dollmakersjourney.com/holloway.html)
2.You can change the pattern by upsizing or downsizing and adding bits and
pieces but it still needs to look like the Garden Party pattern somewhat
when you are finished.
3.You must finish and send the pictures to Lisa Risler (happyartist@gmail.com) by September 30th, 2008 with a NAME and a good DESCRIPTION of what all you did and how you did it...even a story is nice!
4. Voting will begin on October 5th with the url to be announced as soon as it is available online.
5. NO LATE entries can be accepted to be fair to everyone.
6. Please join the Yahoo Group “Hollowaypatterns” so we can kind of keep up with what is going on.
7. Do NOT show anyone your finished project until after the voting has been done. You must not tell anyone which entry is yours. You will be disqualified — out of fairness to everyone else entering the contest.
Prizes will be awarded by Dollmaker’s Journey, Cloth Doll Patterns, and Cloth Doll Supply.
Treasures of the Gypsy Challenge - Journey of the Gypsy
Kits available now for $20.00 US
For information on 2008 challenge contact: Pamela Armas
P. O. Box 748, Mountainair, New Mexico 87036, USA.
Email address: gypsytreasures@cs.com
2009 All Dolled Up: Beaded Art Doll Competition
Due date: August 31, 2009
Theme: Earthen Mother
Official rules posted here: http://www.landofodds.com/store/alldolledup.htm
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UPCOMING EVENTS YOU WON’T WANT TO MISS
August 28-30, 2008 – Dimensions in Dollmaking
San Diego, California
Promise forms due Aug. 1st, dolls due Aug. 15th
Theme: “Flights of Fantasy”
For more information and entry forms: http://www.iolcc.com/
September 19-21, 2008 – Magic, Mischief and Mayhem
Richmond, Kentucky
Classes from Cindee Moyer and Cyndi Mahlstadt. Only a few spaces left.
http://anniedolls.com
10-13 October 2008 (Columbus Day Weekend) – Doll Retreat
Cromwell, Connecticut
Features doll artists Annie Hesse, Monika Shedden, Debbie Gile and Joyce Stroman http://www.art-is-you.com
October 19, 2008 - Manitoba Doll Club presents “Village of Dreams”
Time: 10:00 to 4:00 pm
Canadinns Polo Park, 1405 St. Matthew Ave, Winnipeg, Manitoba, Canada
Admission: adults $4.00 Children (-12) & Seniors (+65): $3.00
Info: Sylvia sdgranth@mts.net 204.482.4932 or Vieve toadhall@mts.net
Doll Retreat on the East Coast!
http://www.art-is-you.com
To save yourself time and energy, get all the details on upcoming doll related events at CLOTH DOLL CONNECTION: http://clothdollconnection.com/
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SPECIAL GIFTS FOR YOU
Free Pattern! Check out the Napkin/Sisters Doll pattern on Judi Ward’s site. Go to... http://judisdolls.com/napkindoll/
More directions available at http://www.picturetrail.com/judisdolls
NOTE FROM JUDI: Unlabeled pattern on same page as head is for stockings. If you want to make colored legs, simply sew a big square of colored fabric at the bottom of her body fabric for the legs be on, and then use the template just the same as for flesh colored legs...Doubled of course. These dolls don’t stand well, but make great wall dolls. The shoes are the hardest part of the whole doll, but the cute Hiking Boots S 442 size 1 will fit great and look great too. They are from Antina’s Doll Supply at http://www.dollsupply.com
At the Day with Dolls Stephanie Novatski had her Lady Ragalia seated in a fantastic chair. Here is her link to the chair directions
http://novasblossoms.blogspot.com/2007/08/free-chair-directions.html
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NEW DESIGNER
We are so pleased to welcome designer CYNDI MAHLSTADT of Meadow Bug Studio to our Dollmakers Journey Family of Designers. You’ll find her “Under the Sea Mermaid” a terrific blend of construction techniques, and we think you’ll really have a ball with her “Trick or Treat, Smell My Feet!” You’ve got to take a peek at these delightful patterns. http://dollmakersjourney.com/mahlstadt.html
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NEW PATTERNS/BOOKS/CD-ROMs/DVDs/MOLDS
Drum Roll Please…………….. It has taken us almost a year and a half but at long last we are debuting our newest pattern “The Elementals.” This comprehensive pattern features four different dolls – Air – Earth – Fire – Water – that are created with a variety of products that will enhance your doll making. As an INTRODUCTORY SPECIAL we are offering The Elementals for HALF PRICE through the end of September. Click here to read more about it
http://www.dollmakersjourney.com/dollmakersjourney.html
The United Kingdom’s MADELEINE SARA MADDOCKS has the most wonderful CD called “Fiddly Little Fingers & Tricky Toes” that not only addresses those two important areas of dollmaking in great depth, but includes a treasure trove of basic dollmaking tips. You’re going
to love the bonus doll pattern that comes with it called “Pampered Polly!” This CD definitely belongs in your reference library. http://dollmakersjourney.com/maddocks.html
Come meet the adorable new creatures from that talented Dragon Charmer JENNIFER CARSON. You won’t be able to resist her “Lil’ Stinkers, Goblin Babies.” You’ve got to take a peek! http://dollmakersjourney.com/carson.html
BARB OWEN has revised and updated her classic “Flower Faces.” A ton of excellent photos will walk you through every step of needle sculpting this beautifully serene face.
http://dollmakersjourney.com/owen.html
Many of you know and appreciate the painting artistry of designer KAT LEES. She has developed a series of fantastic Face Painting CDs. “Creating Faces with Chalk CD” will teach you the ins and outs of subtle shading and much, much more. “Printing Faces on Fabric” will guides you through transfering faces you have made or photographs onto fabric using your printer. KAT’S directions and her clear color photos will take you on an effortless journey. Get ready to take your face making skills to a whole new level!
http://www.dollmakersjourney.com/lees.html
The Embellishment Queen STEPHANIE NOVATSKI has done it again. Come see her exquisite “Dances with Butterflies CD.” 100 pages of in-depth instruction will walk you through every aspect of creating this doll in both 24” and 18” sizes. We saw this doll in person last weekend and it was breath taking!
http://www.dollmakersjourney.com/novatski.html
The world would be a better place with a daily dose of a whimsical JILL MAAS doll. You can have exactly that with JILL’S 2009 Calendar. Just take a look at the cover and glimpse what’s in store for the rest of the year. http://www.dollmakersjourney.com/maas.html
“Lovelorn Lena and Her Frog Prince” is a wonderful new project from BILLIE HEISLER that’s loaded with detailed photos and a pre-printed muslin face for you to color it.
http://dollmakersjourney.com/friends.html
“Fox Hunt” is another exquisite animal figure from SUZETTE RUGOLO - you’ve got to take a look. http://dollmakersjourney.com/rugolo.html
We’ve got two new patterns from talented Australian designer SANDY PINE. If you’d like to explore making trapunto face masks then her “Stepping Out Santa” is the perfect opportunity. It’s never too soon to get a head start on holiday projects. She also is treating us to “The Lonely Princess” - an enchanting figure indeed. http://dollmakersjourney.com/pine.html
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SUPPLIES
We are very excited to announce that GRRRIP IS BACK!!! We’ve been mourning the loss of our hands down favorite adhesive GRRRIP GLUE since the manufacturer went out of business last year. To our great delight he has started another company and 8 cases arrived on our doorstep yesterday. Be sure to stop by and stock up. http://dollmakersjourney.com/supplies.html
Have you ever gone through the messy exercise of candling cloth edges? Well, have we got a gadget for you! The PERFECT END THREAD BURNER is a battery operated filament that heats up at the push of a button to cut and cauterize synthetics and silk. Beaders love it for
sealing threads. Best of all, when the button is released, the filament is cold. Stop by and take a look. http://www.dollmakersjourney.com/supplies.html
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NEWS FROM THE HOME FRONT
After returning from New York, Bonnie brought some Doll for All Seasons and Chatelaine dolls to G Street Fabrics in Rockville, Maryland where they joined other dolls from G Street Doll Club. There were so many dolls the store had to use all three display cases. They will be there through September. It is fun to see the different variations people created using the same 3 patterns. She will try and take pictures to share with you next month.
Mary Ann and Jim spent a few glorious days in the Berkshire Mountains of Western Massachusetts. There they attended several performances of the Boston Symphony at Tanglewood – the magnificent outdoor performance park. They also visited the Clark Art Museum in nearby Williamstown and the Norman Rockwell Museum in Stockbridge. It’s an incredibly beautiful area to visit with graceful old towns and lovely scenery. On their way back south they stopped off to see Jim’s sons Sean and wife Lisa and Mike and girlfriend Becky in Jersey City. The six of them had a tremendous night in New York City attending an Off-Broadway show called “Altar Boyz” that was tons of fun. It’s hard to believe that the summer is over and Jim is back in the classroom preparing for his students.
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WEBSITES:
Great doll accessories from Antina’s Doll Supplies
http://www.dollsupply.com
Want to try paperclay, but don’t know what to do? Here are some helpful tutorials.
http://ellenharris.com/index2.html (2 tutorials) OR
http://ellenharris.com/archive/paperclay.html AND
http://www.ellenharris.com/archive/paperclay2.html
http://miniatures.about.com/od/materialsforminiatures/gr/cpaperclay.htm
(has lots of related links)
http://jewelrymaking.about.com/od/paperclay/a/122406.htm
Great free video on how to soft sculpt a baby face from Dinky Baby
www.helloworld.com
Click on hobbies on left. It is second video on sculpting a face.
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We’d love to hear your thoughts about our Customer Connection newsletter.
Contact the editor Bonnie B. Lewis at editor@Dollmakersjourney.com with any comments, suggestions, etc.
Please feel free to pass this newsletter on to any of your friends. Help us spread the word about Dollmaker’s Journey! All we ask is that you forward it intact, with all the subscription information included. Thanks!
(By the way, you might want to print this out and put it into a binder to keep for reference….) To subscribe to Dollmaker’s Journey Customer Connection, go to: http://dollmakersjourney.com/subscribe.html
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