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 ...
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
August 29, 2008
Release #08-382
Firm’s Recall Hotline: (866) 288-8643
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Bonne Bell Recalls Children’s Cosmetics Accessory Bags Due to Risk of Lead Exposure
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Bonne Bell Children’s Cosmetics Accessory Bags
Units: About 945,000
Importer: Bonne Bell Co., of Lakewood, Ohio
Hazard: The metal clasps on the handle of the accessory bags contain excessive levels of lead, which is toxic if ingested and can cause adverse health effects.
Incidents/Injuries: None reported.
Description: The recalled accessory bags are made of plastic and have a zipper and carrying handle. The bags come with an assortment of cosmetic products, which are not part of this recall. The model name and UPC numbers are located on the hangtag. The following recalled model names and UPC numbers are involved in this recall:
SMACKERS Sweet Treats Collection | UPC 0 50051 50575 7
SMACKERS Sparkle & Shine Collection | UPC 0 50051 50576 4
SMACKERS Glam It Up Collection | UPC 0 50051 50577 1
BONNEBELL Natural Neutrals Collection | UPC 0 50051 22640 9
BONNEBELL Pretty Pinks Collection | UPC 0 50051 22641 6
BONNEBELL Fresh Pinks Collection | UPC 0 50051 22642 3
BONNEBELL Glamorous Neutrals Collection | UPC 0 50051 22643 0
Sold at: Retail stores nationwide and Bonne Bell’s Web site from September 2007 through August 2008 for about $9.
Manufactured in: China
Remedy: Consumers should immediately take the recalled accessory bag away from children and contact Bonne Bell for a replacement bag.
Consumer Contact: For more information, consumers can contact Bonne Bell toll-free at (866) 288-8643 between 9 a.m. and 5 p.m. ET Monday through Friday, or via email at quality@bonnebell.com, or visit the company’s Web site at www.thebonnebellcompany.com/recall/
To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08382.html
Anyone on your list have young girls?
http://www.freerepublic.com/focus/chat/1990507/posts?page=5601#5601
Probably.
It could fit the Made in China ping list that Jack Russell runs as well.
Ping to post 5601
Gabz runs a *Mom ping list* that might be effective for getting the word out about stuff like this.
Come to think of it, it’s a good idea for a ping list; a recall ping list although most likely, one could find it under the Made in China ping list run by Jack Russell.
Thanks for the ping.
Alas I have a boy and must endure stinky feet, loud belches and various other bodily functions, and mud.
Come to think of it...not “alas”...but “I have a wonderful, lively, rip-roarin’ boy!”
I’ll pass this on to friends with girls.
I think mom4kittys had one too.
I WISH I had a backyard big enough to garden. Also, I have terrible quality dirt too, I think its called Pan?
Cal thank you for getting the word out.
I could imagine there were many of the little girls with them.
There are also several other recalls on the page before this one and at other spots in the thread.
They come every day almost, with China being the #1 that gets recalled.
Welcome to the thread, please forgive me for taking so long to answer your post, I was lost in research on another thread that I work on, about terror...
My first thought to help with your more than likely hard pan, is to go to raised beds and large pots.
Look through this thread, garden information is tucked in here and there, as I found it.
And as other Freepers added to it.
I like some of the self watering planters they have made from 5 gallon plastic pails and the ‘tote ‘ type of storage containers.
I know in the early part of the thread we had links to several of those.
Another help, is to dig a hole, even if it is only a post hole digger hole and put your non-fatty garbage, peels and coffee grounds in them.
I don’t have good soil in this part of the Arizona desert and used a homemade greenhouse, attached to the mobile for many years.
This group has instructions on making the different planters and everything you need to know to garden in containers or even the ground, I have read them for several months and they love to help folks.
To visit your group on the web, go to:
http://groups.yahoo.com/group/ediblecontainergardens/
There is one reader here, who had the same problem and was looking at the new ways to make it grow able, Sorry, the method is gone from my mind, it is here on the thread.
Any chance of getting a lot of old hay, and lots of manure?
Plow that in the ground and if that isn’t possible, then build a bed above the ground and grow in the bed and ignore the hard pan.
Have you checked into the Free Cycle groups, they are on the internet now around the world, and are an excellent way to get the supplies or anything, free.
You give away what you do not want, and there is always someone who does...
I joined the local group, to see what it was all about, everything from free manure and even cars and appliances.
I don’t take part in it, as I am a shut in and have no way to pick up the stuff, but one of these days, my family will put an ad in the group, and my stuff will go to those who will use it.
LOL, but not yet.
Let me know, if you have more questions, there are several on the thread with even more information and more current than I am.
Good and Easy Chicken Potpie Recipe
Posted by: “Angel”
Good and Easy Chicken Potpie Recipe
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Special Feature: Make Ahead
Ingredients
=
2 1/2 to 3 lbs Skinless cook chicken mat, diced
1 cup Chicken broth
1 cup Milk
1 8 ounce Package frozen mixed vegetables
1 cup Frozen peas
2 Medium-siz potatoes, peeled and diced
1 10 1/2 ounce can cream of celery soup
For crust:
=
1 1/2 cups Bisquick
1 cup Milk
1/3 cup Butter or margarine, melted
Preparation
=
Preheat oven to 350 degrees. Butter a 9” x 13” baking dish, or 8 to 10
ramekins (6 - 8 ounces each).
In a large bowl, combine chicken, broth, milk, frozen vegetables, frozen
peas, potatoes and soup. Mix well with a large slotted spoon. Pour mixture
into baking dish or ramekins.
For crust: Combine Bisquick, milk and melted butter in small bowl. Spread
over the chicken mixture in baking dish. Bake for 1 hour (30 to 40 minutes
if using ramekins). Let cool 10 to 15 minues before serving.
Posted by: “Angel”
Peanut Butter Fudge
Peanut Butter Fudge
Yield: 5 pounds
5 cups granulated white sugar
1 stick butter (not margarine spread)
1 can evaporated milk
1/2 cup white Karo syrup
3 generous Tablespoons marshmallow cream
40 oz. Jar of creamy peanut butter (store brand works better than name brand
so save yourself a few cents)
Place the first 4 ingredients in a large, heavy dutch oven or sauce pan and
cook over medium-low heat, stirring frequently. Cook just until the mixture
forms a soft ball in cold water. Remove from heat and stir in marshmallow
cream and peanut butter. It will take a sturdy spoon to stir the mixture.
Pour immediately into a buttered 9 x 13 pan.
NOTE: This has always been a “no fail” recipe for me. The mixture should be
fairly thick, but will easily pour into the pan. It should never be runny
and will not require extensive beating or refrigeration to set-up. This will
have a creamy, dense texture & will have an intense peanut butter flavor
instead of a grainy sugary one.
________________________________________________________________________
________________________________________________________________________
11. Fudge Pie
Posted by: “Angel”
:
Fudge Pie
Ingredients:
1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine
Instructions:
Mix together. Grease pie plate and cook 30 minutes at 350 degrees.
________________________________________________________________________
________________________________________________________________________
12. This Easy To Follow Soul Food Peach Cobbler Recipe Is Simply Irresis
Posted by: “Angel”
.
This Easy To Follow Soul Food Peach Cobbler Recipe Is Simply Irresistible.
A Delicious Peach Cobbler Recipe That Will Satisfy Your Cravings
It’s Easy To Follow And Simple To Bake
This peach cobbler recipe is a family favorite. Mainly, because of the great
taste, but also for the simple fact that peaches are readily available in
the great state of Georgia.
Unlike most pie dessert recipes which can be difficult to bake, this cobbler
dessert is easy to create.
You only need to follow these easy and very simple baking instructions to
have a delicious dessert on your table in a little over an hour.
Treat yourself today by trying this delicious dessert recipe.
Recipe Ingredients:
=
3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 cup canned sliced peaches
Recipe Instructions:
=
Preheat oven to 350. While you’re preheating your oven go ahead and melt 3
tablespoons of butter into a baking pan.
Combine flour and sugar into a mixing bowl and stir briefly. Next add whole
milk and vanilla extract and mix thoroughly. By now your oven should be
preheated and your butter melted.
After the butter has melted, pour your mixture to the baking pan. Next
evenly distribute your sliced peaches over the mixture. Do not stir. Bake at
350 degrees, in the center of your oven for 1 hour until peach cobbler is
golden brown. This recipe will feed 4 to 5 people.
Enjoy your cobbler dessert.
Super Easy and Quick Lasagna
Posted by: “Angel”
Super Easy and Quick Lasagna
Multiply this recipe by as many casseroles as you desire. I always decrease
the hamburger amount as I increase the number of lasagnas (like 2 lbs. For 5
lasagnas).
1 pound or less hamburger
Spaghetti sauce, homemade or store bought (about 1 quart or 4 cups of sauce)
16 oz. Container cottage cheese
1 egg
2 t. Italian seasonings
1 to 2 lbs. Mozzarella cheese, grated
6 to 8 lasagna noodles
Cook hamburger, drain and add sauce. In separate bowl mix cottage cheese,
egg and Italian seasonings, set aside. Cook lasagna noodles, drain and set
aside. Now comes the easy part. If you are doing more than one casserole,
simply line your pans side by side on your counter or table and begin making
layers. Noodles first, sauce, cottage cheese mixture, mozzarella and repeat
I cover my pans with foil. One tip I learned was to spray the inside of
your foil with Pam and this way the cheese will not stick to the foil during
cooking. You can now freeze these to be baked on serving day. Bake,
covered, in 350 oven for 45 minutes and remove foil and bake another 15 to
20 minutes. Let stand 15 minutes before cutting. You can put them into the
oven when they are frozen as well. I bake at 325 for a couple of hours,
checking on them now and again and adjusting temperature as needed.
________________________________________________________________________
________________________________________________________________________
. Stove Top One Dish Chicken Bake
Posted by: “Angel”
Stove Top One Dish Chicken Bake
1 pkg. Stove Top Stuffing Mix for chicken
1 1/2 C. Hot water
1/4 C. Butter or 1/2 stick margarine cut up
4 boneless skinless chicken breast halves
1 can (10 oz) cream of mushroom soup
1/2 C. Sour cream
Mix contents of vegetable/seasoning packet, hot water and butter in large
bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let
stand 5 minutes. Place chicken down center of a 9x13 baking dish. Mix soup
and sour cream; pour over chicken. Spoon some of the stuffing over chicken.
Spoon remaining stuffing around chicken. Bake at 375 for 35 minutes or
until chicken is cooked through.
http://groups.yahoo.com/group/cheapcooking/
Mediterranean Chicken with Eggplant
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6 skinless, boneless chicken breast halves - diced
1 onion, diced
2 tablespoons tomato paste
1/2 cup water
2 teaspoons dried oregano
salt and pepper to taste
Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Dorie
http://groups.yahoo.com/group/All-MediterraneanDelights/
KALUA PIG
Posted by: “Lissette”
INGREDIENTS
* 1 (6 pound) pork butt roast
* 1 1/2 tablespoons Hawaiian sea salt
* 1 tablespoon liquid smoke flavoring
*
dIRECTIONS
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke
over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
BRIGHT BLESSINGS!
lissette ~
http://groups.yahoo.com/group/rainbowrecipes/
________________________________________________________________________
________________________________________________________________________
carnitas with pico de gallo
Posted by: “Lissette”
INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 6 pounds boneless pork shoulder
* 1 cup ground cumin
* 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
* 1 onion, quartered
* 6 cloves garlic, halved
* 1 jalapeno pepper, seeded and minced
* 6 cups water
*
* 6 tomatoes, chopped
* 1 onion, chopped
* 2 tomatillos, husked and chopped
* 2 jalapeno pepper, seeded and minced
* 1/3 cup lime juice
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* Add to Recipe Box
My folders:
* Add to Shopping List
* Add a Personal Note
DIRECTIONS
1. Heat the olive oil in a large skillet over medium-high heat. Sear the
pork in the hot oil until browned on all sides, about 10 minutes. Place
into a slow cooker along with the cumin, New Mexico chiles, quartered
onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover,
and cook on High for 6 to 8 hours, then reduce heat to Low and cook
until the pork is tender and easily shredded, 12 to 16 hours more. Once
cooked, remove the pork and vegetables to a large bowl and shred finely
with two forks. Mix in enough cooking liquid to moisten the meat to
your taste.
2. Prepare the pico de gallo 2 to 6 hours before the carnitas will be
ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno
peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix
well, and refrigerate until ready to serve.
BRIGHT BLESSINGS!
lissette ~
Cajun Pork Roast
Posted by: “Douglas
Cajun Pork Roast
Recipe By :
Serving Size : 6 Preparation Time :1:20
Categories : Main Dishes Pork
Swift & Company
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 pounds boneless pork loin roast
3 tablespoons paprika
1/2 tablespoon red pepper (cayenne)
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper — ground
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350ºF oven for about an hour, until internal temperature is 155 - 160ºF. Remove from oven, let rest 5 - 10 minutes before slicing.
Cuisine:
“Cajun”
Source:
“Swift & Company”
S(Internet address):
“http://www.freshpork.com/index.html";
Cajun Chops
Posted by: “Douglas
Cajun Chops
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 boneless pork chops — 1/2-inch thick
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter
Trim fat from chops if needed, pat dry. Combine seasonings; coat chops with seasoning mixture on both sides. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium. Fry on both sides until dark brown, a total of 6-8 minutes.
Cuisine:
“Cajun”
Source:
“National Pork Producers Council”
S(Internet address):
“http://www.nppc.org";
http://groups.yahoo.com/group/SimpleMeals/
slow cooker thai chicken recipe
Posted by: “Lissette”
* 1-1 1/2 lb boneless chicken breast
* 3/4 cup salsa
* 2 tablespoons lime juice
* 1 tablespoon soy sauce
* 1 teaspoon grated gingerroot
* 1/4 cup chopped peanuts
* 1/2 cup peanut butter
* 2 tablespoons fresh cilantro
Directions
1. 1Place chicken in crockpot.
2. 2Mix other ingredients except cilantro.
3. 3Pour over chicken.
4. 4Cook for 4 hours on low.
5. 5Sprinkle cooked chicken with cilantro. This is great served with rice!
BRIGHT BLESSINGS!
lissette ~
________________________________________________________________________
________________________________________________________________________
6. slow cooker chicken in honey sauce
Posted by: “Lissette”
SERVES 4 -6 (change servings and units)
Ingredients
* 4-6 boneless skinless chicken breasts
* salt
* black pepper
* 2 cups honey
* 1/2 cup soy sauce ***low sodium if possible
* 1/2 cup ketchup
* 1/4 cup oil
* 2 garlic cloves, minced
* sesame seed (optional)
1. Place chicken in slow cooker; sprinkle with salt and pepper to taste.
2. 2Combine honey, soy sauce, ketchup,
oil and garlic in large bowl. Pour over chicken. Cover; cook on LOW 6-8
hours or on HIGH for 3-4 hours.
3. 3Garnish with sesame seeds before serving, if desired.
BRIGHT BLESSINGS!
lissette ~
http://groups.yahoo.com/group/SimpleMeals/
Cranberry Cinnamon Bread - ABM
Posted by: “jacqueline
Cranberry Cinnamon Bread - ABM
1/2 tb Yeast
2 1/4 c Flour, bread
1 tb Sugar
1 tb Peel, lemon, grated
1 tb Milk, powdered
1/2 tb Salt
1 t Cinnamon, ground
1 tb Oil
1 1/8 c Water — warm
1 c Cranberries — frozen or fresh
Orange peel may be substituted for the lemon peel. Bring ingredients
except cranberries to room temp andadd to machine, in order.
Select “white bread” and press Start. Set cranberries out to thaw. Add
cranberries at beep.
http://groups.yahoo.com/group/SimpleMeals/
Penne All’ Arrabiata (Enraged Pasta)
Posted by: “L. Cloutier”
Penne All’Arrabiata (Enraged Pasta)
2 T. olive oil
3 medium onions, chopped
2 to 3 cloves garlic, finely chopped
2 small fresh chile pods, red, hot (Thai, Serrano or Birdseye), seeds and stems removed, finely chopped
2 cans chopped tomatoes (14 oz each)
1 lb. penne rigate pasta
3 1/2 oz. grated parmesan cheese
Pinch of sugar and salt
In pan, heat olive oil over low heat. Add the onions, garlic, and chile and cook until onions are golden brown. Add the tomatoes, and cook, uncovered, for about 15 minutes over low to medium heat. Meanwhile, cook pasta al dente in lightly salted water, according to the instructions on the package. Grate the Parmesan cheese and stir half of it into the sauce. Season with salt and sugar to taste. Drain pasta well, mix thoroughly with the sauce and sprinkle with the remaining Parmesan cheese. Serve piping hot. Serves 4
Source: Da Vinci’s Kitchen
________________________________________________________________________
________________________________________________________________________
12. Ragin’ Cajun Popcorn
Posted by: “L. Cloutier”
Ragin’ Cajun Popcorn
3 T. unsalted butter
1/4 t. dried minced garlic
1 t. paprika
1 1/2 t. hot pepper sauce, or to taste
1/2 t. cayenne pepper,or to taste
1/4 t. crushed dried oregano
1/4 t. crushed dried thyme
1 t. salt
2 quarts popped corn.
Preheat oven to 250 In small pan, melt butter with remaining ingredients except popcorn over low heat. Cook, stirring constantly, for 2 minutes. Place popcorn in a large baking pan; drizzle butter mixture over popcorn, tossing well to coat evenly. Bake popcorn for 5 minutes, stirring twice, until crisped. Store in airtight container for up to 1 week. Makes about 2 quarts.
Source: Unknown
________________________________________________________________________
________________________________________________________________________
13. Double Chocolate Pudding
Posted by: “L. Cloutier”
Double Chocolate Pudding
1 pkg. chocolate pudding mix (3.4 oz)
2 cups milk
1 cup semisweet chocolate chips (6 oz)
Combine pudding mix and milk in a pan; stir well. Cook, stirring constantly over medium heat until mixture comes to a boil; remove from heat. Add chocolate chips, stirring until chocolate melts. Spoon mixture evenly into 8 (4 oz) pots de crème cups or soufflé cups. Serve warm or chilled. Makes 8 servings
Source: Mr. Food
________________________________________________________________________
________________________________________________________________________
14. Chocolate Kiss Iced Coffee
Posted by: “L. Cloutier”
Chocolate Kiss Iced Coffee
simple sugar syrup
Cocoa powder for garnish
1 1/2 oz. premium vodka
1 1/2 oz. cold espresso or strong coffee
6 to 8 ice cubes
1 oz. gourmet German chocolate syrup
Dip rim of a chilled swanky martini glass into a small flat dish of simple sugar syrup, to form a base coat. Then quickly dip the rim into a plate of cocoa, coating the rim evenly. Pour the vodka and coffee over the ice in a cocktail shaker. Shake until the drink is chilled. Strain into the cocoa rimmed martini glass. Allow to settle. Gently add the syrup and serve.
Source: Unknown
________________________________________________________________________
________________________________________________________________________
15. Magic Rainbow Cookie Bars
Posted by: “jacqueline
Magic Rainbow Cookie Bars
3/4 cup butter, melted
3 cups graham wafer crumbs
1 can Regular or Low Fat condensed milk
1 cup candy-coated chocolate candies like M&M’s
1 1/4 cups flaked coconut
1 cup chopped nuts
Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch
baking pan. Pour condensed milk evenly over crumbs. Sprinkle with
candies, then coconut and nuts; press down firmly. Bake at 350 degrees
for 25 to 30 minutes or until lightly browned. Cool. Remove paper and
cut into bars.
Makes 24 bars
________________________________________________________________________
________________________________________________________________________
16. Honey Mustard Crockpot Chicken
Posted by: “jacqueline
Honey Mustard Crockpot Chicken
1/2 C. honey
1/2 C. prepared mustard or dijon mustard
1/2 tsp. onion powder
4-6 boneless chicken breasts
Place chicken in crockpot. Mix honey, mustard and onion in a cup. Pour
over chicken. Cook on HIGH for 4-5 Hours or LOW for 6-10
________________________________________________________________________
________________________________________________________________________
17. Cold Beef and Veggie Wraps
Posted by: “jacqueline
Cold Beef and Veggie Wraps
16 slices thin deli roast beef
2 cups shredded broccoli slaw
1/4 cup Ranch dressing
2 Tbsp. ranch dressing
1 8-ounce container soft cream cheese
4 large flour tortillas (flavor of your choice)
Combine broccoli slaw and 1/4 cup ranch dressing in a medium bowl.
Combine 2 Tbsp. Ranch dressing and cream cheese in a small bowl. Place
tortillas on flat surface. Spread cream cheese mixture over tortillas.
Place 4 roast beef slices on top of cream cheese layer. Top roast beef
with broccoli slaw mixture. Roll tortilla tightly to enclose filling.
Cut crosswise into 1 1/2 inch wide pieces.
Yield: 6 Servings
________________________________________________________________________
________________________________________________________________________
18. Monterey Jack Rice
Posted by: “jacqueline
Monterey Jack Rice
2 cups sour cream
3/4 cup prepared white rice
2-ounce can diced green chilies (optional)
1 cup shredded Monterey Jack cheese
Mix sour cream, rice and chilies; arrange in layers with cheese in an
ungreased 1-1/2 quart casserole dish. Bake at 350 degrees for 15
minutes or until golden.
http://groups.yahoo.com/group/SimpleMeals/
Spicy Wine Pot Roast
3 to 4 pound beef pot roast
Salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine
remaining ingredients; pour over meat. Cover and cook on low 8 to 10
hrs.Remove meat and slice. If desired, thicken sauce with flour
dissolved in a small amount of water and serve over meat.
** I added potatoes and carrots about 3 1/2 hrs before eating. This was
so good! I braised the roast before adding to pot.
Makes 6 to 7 servings.
http://www.thechaistory.blogspot.com/
[Has actual photos of poor dog]
Thursday, August 14, 2008
The Chai Story
On Sunday, June 22, 2008 my 10-year old lab mix, Chai, sustained a severe injury from a product that the company Four Paws Inc, produces. The toy I’m referencing is the pimple ball with bell. (Item #20227-001, UPC Code 0 4566320227 9)
While chewing on the toy, a vacuum was created and it effectively sucked his tongue into the hole in the ball. From speaking with my vet, this likely occurred because there is not a second hole in the ball preventing the vacuum effect from happening. I became aware of this when Chai approached a friend at my home whimpering with the ball in his mouth. She tried unsuccessfully to remove the ball but the tongue had swollen and could not be released.
(photo taken of ball after vet cut away portions in order to dislodge chai’s tongue)
Chai was taken to the Animal Medical Center (an emergency care facility in New York City) and was treated by Dr. Nicole Spurlock to have the ball removed. Because the size of the opening on the ball was so small, all circulation to his tongue was cut off. The doctors had to sedate him in order to remove it. Once the ball was removed, his tongue swelled to the point that he could no longer put it in his mouth. Chai was sent home with care instructions and to be observed overnight for any changes.
By the following morning Chai’s tongue had swollen even more.
He was taken to his regular vet, Dr. Timnah Lee, for treatment. He was admitted and kept sedated for a period of three days during which time they were treating his wounds and waiting to determine how much of his tongue could be saved. On June 26, 2008 Chai had his tongue amputated.
He was kept in after-care for an additional three days. On Sunday June 29th I brought Chai home from the vet with a barrage of home care instructions, to last for an additional 7 days. His next visit was to have his mouth re-examined and have the feeding tube in his neck removed.
(This is video of Chai showing the pain level that he had for the first three days despite being on heavy doses of pain medication)
On the way home from the vet we stopped at Petland Discount where I purchased their product to speak to the manager on duty. Upon meeting Chai and seeing his condition, he removed all of the balls in question from the shelves. He also gave me the customer service number to their corporate headquarters to request that they refuse to continue purchasing all Four Paws products, but I have not called them as of yet.
Additionally, I shared my story with friends who have a French Bulldog named Petunia. Upon hearing my story their eyes widened. They explained that the same thing happened twice in one night with a smaller version of the same ball to their dog. Fortunately, they were able to pull it off before the tongue swelled, but not without tremendous effort and pain to the dog. They recalled how horrific it was to hear their dog screaming while they had to pry the ball from her tongue.
To date, my veterinary bills total over $5000.00 and I will have regular follow up appointments for some time. Additionally, Chai now requires a much more expensive form of food because of this injury, averaging approximately $200 per month.
Also - I am Chai’s sole caretaker and the regime required to care for him following his surgery has forced me to lose a great deal of business. I am a hair stylist and my salon is in my home. Given that Chai needs constant attention, and given that he has been wailing in pain, I have not been able to see clients.
Additionally, I now have to re-teach my dog to eat, drink and adjust to life without his tongue. Just walking him requires about 30min twice a day and we only make it three blocks. Feeding him takes me about 90 minutes twice a day and for at least this first week he is not to be unattended for more than 20 minutes at time.
The following is a link to an animal treatment clinic that has also documented the same injury to a Shepard mix.
log cabin animal hospital Toy ball stuck on dog’s tongue
I sent this information along with the reference to Petunia the french bulldog to Four Paws Inc, and it is their position that there just aren’t enough instances to do anything about this. I told their Insurance company’s case manager that was not a good enough excuse, It was inferred that my dogs value wasn’t much and that his pain and suffering don’t count as he is just a piece of property.
This should never happen to another animal again!
I’M CALLING FOR AN INTERNATIONAL BOYCOTT OF ALL FOUR PAWS PRODUCTS UNTIL THIS PRODUCT IS RECALLED. We need your help, please take the time to make your voice heard.
Please copy/paste the following into the body of your email in support of this boycott and send it to the address below to let Allen Simon the CEO of four paws know your stand;
Mr. Allen Simon,
I am in support of a boycott of your company until you recall the product pimple ball with bell,
as it is designed is such a way that irreparable damage can be caused by its use.
hbirk@fourpaws.com
Posted by Daniel Rechelbacher at 11:36
[There are updates above this, which is down the page]
Re: Saving with Coupons
Posted by: “Molly”
I recently unearthed some old coupons that have no expiration date on
them and our grocer took them readily.
I have found if you go to the
ConAgra Website and request coupons, or from any manufacturer that is,
they are more than willing to mail you some coupons. Recently received
some from Land-O-Lakes that are for free products. So be sure to write
to those manufacturers whose websites are on the products you use and
request coupons. In many instances you get on a snail mail list and
receive all sorts of promotionals and coupons in addition.
http://groups.yahoo.com/group/Frugal-Folks-Life/
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.