It must be time for a ping, we have over 1900 posts, so you must have missed some of them........LOL
I pray your gardens are growing and I feel sure that you are in your minds, out there harvesting the bushels of produce.
Come and read, when you have time or better yet, post something, at least let us know how you are doing with your projects.
Stay happy.
I can’t thank you enough for this most important and informative thread, Granny!
TOXIC ELEMENTS, DIETARY SUPPLEMENTS - USA: ALERT
************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
******
[1]
Date: 15 Apr 2008
Source: KALB.com [edited]
http://www.kalb.com/index.php/news/article/cdc-alert-on-consuming/6241/
The Centers for Disease Control and Prevention (CDC) in Atlanta, GA,
is working collaboratively with state health departments, the
American Association of Poison Control Centers, and the U.S. Food and
Drug Administration (FDA) on reports of adverse health effects
following consumption of the dietary supplement “Total Body Formula,”
and “Total Body Mega Formula” manufactured in the USA exclusively for
Total Body Essential Nutrition, Inc. This dietary supplement has been
found by the FDA to contain hazardous levels of selenium (up to 200
times the label value) and chromium (up to 17 times the label value).
An FDA press release on 9 Apr 2008 detailed information regarding the
level of selenium in the product
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01818.html The FDA is
advising consumers to stop using “Total Body Formula” in flavors
Tropical Orange and Peach Nectar and “Total Body Mega Formula” in the
Orange/Tangerine flavor and discard them by placing them in a trash
receptacle outside of the home. “Total Body Formula” products are
sold in 8-ounce and 32-ounce plastic bottles. “Total Body Mega
Formula” is sold in 32-ounce plastic bottles.
Products with the following lot numbers should be discarded: Total
Body Tropical Orange with lot numbers 4016801, 4024801 and 4031801;
Total Body Peach Nectar with lot numbers 4016802 and 4031802; and
Total Body Mega Orange/Tangerine with lot number 4031803.
As of 11 Apr 2008, 91 adverse reactions have been reported from
Florida, Georgia, Kentucky, Pennsylvania, Tennessee, and Virginia
health departments. The American Association of Poison Control
Centers and the FDA report additional exposures in other states.
Total Body Essential Nutrition, Inc reportedly distributed this
product to 16 states (Alabama, California, Florida, Georgia,
Kentucky, Louisiana, Michigan, Missouri, New Jersey, North Carolina,
Ohio, Pennsylvania, South Carolina, Tennessee, Texas, and Virginia),
and also sells its products over the Internet.
Clinical description of selenium toxicity
Clinical description of chromium toxicity
Case definition
The CDC requests that consumers and clinicians who encounter patients
with symptoms consistent with selenium and/or chromium poisoning
report these cases to their local poison control center (PCC) at
1-800-222-1222. Medical personnel are available at PCCs to provide
specific medical management advice and will make appropriate referral
to state and local health authorities.
Health care professionals and consumers are also encouraged to report
adverse events to the FDA’s MedWatch program at 800-FDA-1088 or
online at
http://www.fda.gov/medwatch/how.htm
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
******
[2]
Date: 9 Apr 2008
Source: FDA website press release [edited]
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01818.html
The U.S. Food and Drug Administration (FDA) announced today that it
has found hazardous levels of selenium in samples of certain flavors
of the dietary supplement products “Total Body Formula” and “Total
Body Mega Formula.” The FDA has received 43 reports of persons from 9
states who experienced serious adverse reactions using these products.
On 27 Mar 2008, the FDA warned consumers not to purchase or use
“Total Body Formula” in flavors Tropical Orange and Peach Nectar and
“Total Body Mega Formula” in the Orange/Tangerine flavor of these
products after receiving reports of adverse reactions in users in
Florida and Tennessee
(http://www.fda.gov/bbs/topics/NEWS/2008/NEW01812.html). The adverse
reactions generally occurred after 5 to 10 days of daily ingestion of
the product, and included significant hair loss, muscle cramps,
diarrhea, joint pain, deformed fingernails, and fatigue.
Selenium, a naturally occurring mineral, is needed only in very small
amounts for good health. Selenium can boost the immune system.
Generally, normal consumption of food and water provides adequate
selenium to support good health. Excessive intake of selenium is
known to cause symptoms to include significant hair loss, muscle
cramps, diarrhea, joint pain, fatigue, loss of finger nails and
blistering skin.
Presently, the FDA has 43 reports of adverse reactions including
cases from Alabama, Florida, Georgia, Kentucky, Michigan, New Jersey,
North Carolina, Tennessee, and Texas.
Analyses of samples of the products by FDA laboratories have now
found most of the samples contain extremely high levels of selenium
— up to 40 800 micrograms per recommended serving, or more than 200
times the amount of selenium per serving (i.e., 200 micrograms)
indicated on the labels of the products. The FDA continues to
investigate the matter to determine how excessive amounts of selenium
were added to the products.
The FDA is advising consumers to stop using “Total Body Formula” in
flavors Tropical Orange and Peach Nectar and “Total Body Mega
Formula” in the Orange/Tangerine flavor and discard them by placing
them in a trash receptacle outside of the home. “Total Body Formula”
products are sold in 8-ounce and 32-ounce plastic bottles. “Total
Body Mega Formula” is sold in 32-ounce plastic bottles. Both product
lines are distributed by Total Body Essential Nutrition of Atlanta,
which is listed on the products’ labels.
Consumers who have been taking the products and have experienced
adverse reactions should consult their health care professional.
Consumers and health care professionals are encouraged to report
adverse events to the FDA’s MedWatch program at 800-FDA-1088 or
online at
http://www.fda.gov/medwatch/how.htm
The sole distributor of the “Total Body Formula” and “Total Body Mega
Formula” products has voluntarily recalled the affected products.
According to the company, the products were distributed nationwide.
More information about selenium and its toxic effects is available at
this link to the Centers for Disease Control and Prevention’s Agency
for Toxic Substances and Disease Registry:
http://www.atsdr.cdc.gov/tfacts92.html
—
Communicated by:
ProMED-mail
promed@promedmail.org
[The FDA metals lab identifies selenium and chromium as toxic elements.
Selenium is a trace mineral essential to good health but is required
only in small amounts. High blood levels of selenium (greater than
100 ug/dL) can result in a condition called selenosis [1]. Symptoms
of selenosis include gastrointestinal upsets, hair loss, white
blotchy nails, garlic breath odor, fatigue, irritability, and mild
nerve damage [2].
Selenium toxicity is rare in the U.S. The few reported cases have
been associated with industrial accidents and a manufacturing error
that led to an excessively high dose of selenium in a supplement
[3,4]. The Institute of Medicine of the National Academy of Sciences
has set a tolerable upper intake level (UL) for selenium at 400
micrograms per day for adults to prevent the risk of developing
selenosis [5].
Chromium is a mineral that humans require in trace amounts, although
its mechanisms of action in the body and the amounts needed for
optimal health are not well defined. It is found primarily in 2
forms: 1) trivalent (chromium 3+), which is biologically active and
found in food, and 2) hexavalent (chromium 6+), a toxic form that
results from industrial pollution.
1. Koller LD and Exon JH. The 2 faces of selenium-deficiency and
toxicity are similar in animals and man. Can J Vet Res 1986;50:297-306
2. Goldhaber SB. Trace element risk assessment: essentiality vs.
toxicity. Regulatory Toxicology and Pharmacology. 2003;38:232-42.
3. Hathcock J. Vitamins and minerals: Efficacy and safety. Am J Clin
Nutr 1997;66:427-37.
4 Raisbeck MF, Dahl ER, Sanchez DA, Belden EL, O’Toole D. Naturally
occurring selenosis in Wyoming. J Vet Diagn Invest 1993;5:84-7.
5. Institute of Medicine, Food and Nutrition Board. Dietary
Reference Intakes: Vitamin C, Vitamin E, Selenium, and Carotenoids.
National Academy Press, Washington, DC, 2000.
Portions of this have been extracted from the fact sheets on Selenium
and Chromium supplied by the office of Dietary Supplements, a portion
of the National Insitutes of Health.
http://ods.od.nih.gov/factsheets/chromium.asp#h8
http://ods.od.nih.gov/factsheets/selenium.asp#h7
- Mod.TG]
[see also:
2004
—
Chromium poisoning, intentional, bovine - USA (WA)20040624.1682
http://www.isn.ethz.ch/pubs/ph/details.cfm?id=35568
Solidarity and Soup Kitchens: A Review of Principles and Practice for Food Distribution in Conflict
Solidarity and Soup Kitchens: A Review of Principles and Practice for Food Distribution in Conflict Author(s): Susanne Jaspars
Publisher(s): Overseas Development Institute (ODI), London, UK
ISBN: 0-85003-492-2
Date of publication: Aug 2000
Volume number: 7
Format: PDF
Pages: 43
URL: www.odi.org.uk/hpg
Series: ODI HPG Reports
Description: This report offers a review of principles and practice for food distribution in conflicts. The author’s objective is to assist humanitarian agencies develop a more principled approach to food distribution. The report starts with five case studies, each describing the effects of conflict as they impact food distribution processes and the actions agencies have taken in response. This is followed by two sections summarizing the types of problems faced in food distribution processes and why particular problems occur in conflict situations. The remainder of the report concerns the development of a principled approach to food distribution by making policy recommendations accordingly.
General note: © 2000 Overseas Development Institute (ODI)
Download:
* English - Download the full-text document (308 KB)
[live link on site]
www.LivingOnADime.com
For plants, we found free starts rather than buying them most of the time. We heard that a man in town was doing his best to thin out his rhubarb plants because he had a lot more than he wanted. We went to his house and offered to help him thin them. We split each of the plants in half and planted the extra halves in our garden.
I discovered that we had an asparagus plant in the yard that a previous homeowner planted. Because asparagus is a temperamental plant that will not grow well for several years after it is transplanted, we arranged the adjoining garden so that we did not need to move the asparagus and it produced fresh asparagus all summer.
At the back of our yard, we had an old tree stump that we wanted to remove. One day, I went to test the strength of the stump and hit it with a 5 pound maul. Right away, the top popped off and I discovered the greatest little section of compost where the tree roots had completely rotted.
Later, I was considering what to do about a sickly raspberry plant that had had not grown at all in the two years that we lived there. It had only two pitiful shoots and never put out any edible berries, even though raspberries are normally wildly prolific plants. On a whim, I decided to dig it up and plant it where the stump had been. The soil where the stump had been was so good that the raspberry quickly became a three by eight foot raspberry patch. This was great not only because of the delicious raspberries, but it was also wonderfully entertaining for our two year old son who hung a raspberry bucket on his arm and somehow picked raspberries every day in his diaper and bare feet without once getting poked by the thorns.
We got some starts from a strawberry plant from Jill’s friend and soon had a 4x8 foot strawberry patch. (Strawberries, raspberries and mint are plants that like to spread and take over everything, so make sure to consider how to contain them before planting them!)
We had a large greenhouse and needed 5 gallon buckets for some of the larger plants. We found that we could buy them for $5.00 each, but we didn’t have enough money at the time to buy what we needed. We checked with the nearest recycling center and they gave us as many buckets as we needed for free.
Not far from our house, there was an area that our town had designated as a place to dispose of wood. Every so often, the town burned the pile to save on the cost of transporting it. Since we heated our house exclusively with wood, we visited the pile occasionally and brought home large pieces of logs to cut for our wood stove.
We also discovered that someone regularly disposed of pallets there. We needed to create an enclosure for our compost pile, so we screwed together several pallets standing on their ends and put the compost inside it. It was useful not only to contain the compost pile, but also because the holes between the slats allowed the pile to get plenty of air, accelerating the composting process.
We had a small dog that we wanted to let outside, but we had not yet saved enough money for a fence. Because the pallets were all a standard size, we build a fence out of some of the best looking pallets.
Tawra has an antique Nativity scene made of 4 foot tall wooden figures that we put out at Christmas. One year, there was a storm that damaged a lot of the trees in the area. We build a wood frame and used evergreen branches from the burn pile to create the walls of a stall for the nativity scene. It was very nice and especially pretty after a snowfall left a beautiful blanket of snow on it. The town liked it so much that we won a town contest for the best Christmas display.
These are just a few examples illustrating how easy it is to recycle to make your budget go further. With a little creativity, it is easy to find any number of ways to reuse things in the garden. Not only is this a good way to save money, but it also helps you get that old fashioned garden look that many people pay thousands of dollars to get.
Granny note:
Many years ago, I bought several half dead orchid plants at Sears and set out to learn all about them.
In the 1950’s there was little written about them, they were a big mystery, their secrets were kept hidden.
In searching, I found the San Diego Orchid Society and started going and asking questions, didn’t get many of the answers that I wanted, but they did allow me to work like longshoreman on the Annual Orchid Show..........LOL
Then I was young and a hard worker. Some noticed it and later when some one said they sure needed help with repotting, they suggested that I talk to them about the task.
It was not a paying job, but the rewards were the back bulbs and a few plants, which were to me the gems of the world.
My half dozen plants from Sears, grew and grew, to 3 greenhouses and a Saran shade house and about a 1,000 plants, many I bought along the way and many I earned repotting for others.
I wrote articles about orchid history and growing them, did radio and tv shows and even turned down a job at one of the top orchid nurseries, that would have meant a big and impossible move for me.
I did work as the grower for a local orchid nursery and flower shop, which gave me the push to go to the city college and get a certificate in floral merchandising........and I was proud of me, who still had only a 9th grade education and the whole world was waiting .......
And then I moved to Arizona, and that world ended for me.
So trading your work, can lead to wonderful unknown worlds.
granny
Mornin’ Granny!
Don’t have time right now—play catch up later! Greenhouse is working me 10+ hours a day, and I’m still way behind! LOL
Got over 500 chicks in and gone, have more coming. We’ve already sold out of some varieties of tomatoes twice and they’re just going to have to wait until the next set gets big enough! Course, it was 45 last night, so some of them may be back for thirds!
HAve a great day!
EU defends biofuel goals amid food crises
http://news.yahoo.com/s/afp/20080414/sc_afp/euunfarmpovertyenergypoliticsbiofuel_080414143918
Mon Apr 14, 10:39 AM ET
BRUSSELS (AFP) - The EU Commission on Monday rejected claims that
producing
biofuels is a “crime against humanity” that threatens food supplies,
and
vowed to stick to its goals as part of a climate change package.
“There is no question for now of suspending the target fixed for
biofuels,”
said Barbara Helfferich, spokeswoman for EU Environment Commissioner
Stavros
Dimas.
“You can’t change a political objective without risking a debate on all
the
other objectives,” which could see the EU landmark climate change and
energy
package disintegrate, an EU official said.
Their comments came amid growing unease over the planting of biofuel
crops
as food prices rocket and riots against poverty and hunger multiply
worldwide.
UN Special Rapporteur for the Right to Food Jean Ziegler told German
radio
Monday that the production of biofuels is “a crime against humanity”
because
of its impact on global food prices.
EU leaders, seeking to show the way on global warming, have pledged to
reduce carbon dioxide emissions by 20 percent by 2020.
As part of a package of measures the 27 member states have set a target
of
biofuels making up 10 percent of automobile fuel by the same year.
“We don’t have an enormous danger of too much of a shift from food
production to biofuels production,” said Michael Mann, spokesman for EU
Agriculture Commissioner Mariann Fischer Boel.
continued.
Cherry Cobbler
Posted by: “Vergie”
Date: Tue Apr 15, 2008 5:40 pm ((PDT))
Cherry Cobbler
1 (14 1/2 ounce) can cherry, pitted
1/2 cup sugar
1/8 teaspoon salt
4 tablespoons cornstarch
2 tablespoons butter
1/8 teaspoon almond extract
1 1/2 cups Bisquick baking mix
1/2 cup milk
Preheat oven to 400 degrees.
Grease a 9” square Pan.
Drain Cherries, Save juice.
In a sauce pan over medium heat, combine sugar, salt & cornstarch,
mix together.
Slowly add the cherry juice.
Cook, stirring constsntly, until clear & thickened.
Remove from heat & add butter & almond extract.
Mix Bisquik & milk to make dough.
Place Cherries in sq. pan & spoon dough on top.
Pour sauce over all.
Bake for 25 minutes.
Most gardens in Arkansas will be delayed this spring due to the extra heavy rainfall in late March and early April. Most places averaged 10-17 inches of rain in March. The first half of April has been more of the same. The ground is totally saturated. the northeast part of the state has been faced with flooding since mid-March. On a good note though, we've received a few days of brisk winds and sunshine starting late last week, so if the rain holds off a few more days we may be able to start planting.
Potatoes are up 8-10 inches and our tomato plants in the hot bed are ready to transplant. I harvested the last of my overwintered collards, rape and kale and pulled up the remainder to get the garden ready to turn. I hope to get my beans, squash, and corn in the ground by this weekend.
On a bright note I noticed the new heads of wild poke salet starting to get big enough to warrant a foraging expedition this weekend. There's nothing better to eat in early spring in the south than a fresh mess of poke salet greens. It'll sure purge the winter doldrums right out of you.
http://www.allfreecrafts.com/recycling-crafts/dog-bag-tote.shtml
Doggie Bag Tote
by Beverly Watkins
Here’s a different kind of doggie bag - it’s a very sturdy tote, recycled from a large-sized dog food bag, that is perfect for shopping excursions when you expect to bring home a lot more than leftovers.
dogtote2 (7K)
Doggie Bag Tote
Supplies:
* 50lb dog food bag with strong sides (emptied and thoroughly cleaned on the inside)
* sewing machine
* strong sewing thread
* scissors
1. Cut straight across the top of the bag, at the height that you want for your tote bag. Fold over a 1/4 inch hem and sew with a zigzag stitch all around.
2. Cut two strips, each three inches wide, from the scrapped part of the bag. Fold over the first strip, lengthwise, then fold again. Sew together with zigzag stitch, all along the length of the strip, to make a handle.
Repeat with the other three inch strip to make a second handle to match the first one.
3. Decide where you want to position the ends of each handle and mark the bag on the inside. Sew each end of the handles to the top of the bag, zigzagging back and forth to create a strong, unbreakable bond.
photo at link.
Interesting page of making something from nothing.
http://community.webshots.com/album/552408539rhFKuM
Take a look at the photos of a composter.
It is 2 drums from old dryers, one a little smaller, so it slipped in the other, welded together and a door made for it.
Yes, you will need to weld it.
Or, make a wooden door on the end and only one drum.
Like many of my ideas [use of one drum] they don’t really work.
The owner of the photos, said it was easy to turn and made for her by a friend....
CEREAL VIRUSES - USA: (OREGON, KANSAS)
**************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
[1] _Wheat mosaic virus_ - Oregon
[2] _Barley yellow dwarf virus_, grasses - Oregon
[3] Triticum mosaic virus, wheat - Kansas
******
[1] _Wheat mosaic virus_ - Oregon
Date: Sat 12 Apr 2008
Source: The Walla Walla Union-Bulletin [edited]
http://www.union-bulletin.com/articles/2008/04/12/local_news/0804133wheatmosaic.txt
_Wheat mosaic virus_ confirmed, appears to have spread
Among the group were Tim Murray, Washington State University, and
Richard Smiley, Oregon State University. “This is an unusual disease,
transmitted by a soil-borne fungus,” Murray said. While not new, the
virus has been rarely identified in the Pacific Northwest. Murray
said the main control used elsewhere is disease-resistant varieties
of wheat. A priority will be identifying which [wheat] strains are
most resistant. There are very few other ways to control the disease,
Smiley said. Sanitizing equipment by cleaning off soil is one method,
he said.
Murray and Smiley said the virus is easy to confuse with another
disease, _Wheat streak mosaic virus_. “There’s probably about 30
viruses that affect wheat, but it takes a biochemical analysis to
differentiate them,” Smiley said. The cool, relatively damp
conditions this spring [2008] appear to have triggered more
outbreaks. Warmer weather, generally above 70 deg F [21 deg C], slows
and eventually stops the disease development, confining symptoms to
lower leaves.
Murray and Smiley also said it is possible the infection has been in
Walla Walla County for some time, but that the right conditions
hadn’t occurred until recently to bring the virus out. “It’s going to
vary from year to year,” Murray said. “We’re in a year now where
we’re seeing a good expression of the disease.”
[Byline: Andy Porter]
—
Communicated by:
ProMED-mail
promed@promedmail.org
******
[2] _Barley yellow dwarf virus_, grasses - Oregon
Date: Fri 4 Apr 2008
Source: Capital Press [edited]
http://www.capitalpress.info/main.asp?SectionID=67&SubSectionID=618&ArticleID=40552&TM=8046.933
[Subscription required]
Grain virus finding home in valley’s grass seed crops
OSU [Oregon State University] Extension agent Tom Silberstein said
this week he’s been seeing extensive evidence of the virus in grass
seed in recent days. “We’re seeing a lot of fields with yellow
patches and unthrifty plants,” Silberstein said. He estimates that at
high levels the virus, which shrivels plant heads, can reduce yields
as much as 20 percent. Crop scientists are hoping to answer several
questions, such as whether certain varieties are more susceptible;
why the virus is showing up more often in 2nd-year fields; whether
infection occurs in the fall previous to the following year’s crop or
in the previous spring and summer; and what are effective control
strategies.
In wheat, researchers advise growers to delay planting to give cold
fall weather a chance to reduce aphid populations. In grass seed,
however, where fields often stay in production between 3 and 5 years,
planting-date control strategies often are ineffective. Adding to
concerns in grass seed is that once a plant is infected, it is
infected for life. That gives aphids plenty of opportunity to feed on
the plant and transmit the disease to another plant.
Chemical control strategies available to growers include lowering
aphid populations in a field or deterring them from entering a field,
Silberstein said. But chemical control strategies often are
ineffective.
[Byline: Mitch Lies]
—
Communicated by:
ProMED-mail
promed@promedmail.org
******
[3] Triticum mosaic virus, wheat - Kansas
Date: Tue 25 Mar 2008
Source: Agriculture Online [edited]
http://www.agriculture.com/ag/story.jhtml?storyid=/templatedata/ag/story/data/1206462778770.xml
Virus adds new wrinkle to wheat disease picture
Many aspects of TriMV remain largely unknown at this point, including
varietal reaction, distribution, and yield loss potential. “Although
there has been no conclusive varietal screening for TriMV alone yet,
it is known that RonL is susceptible,” DeWolf says. RonL is the 1st
variety to have true genetic resistance to WSMV, at least under cool
temperature conditions. If RonL shows WSMV-like symptoms, and
temperatures have been cool, then TriMV should be suspected.
At this point, there is no reason for producers to be unduly alarmed
by the detection of this new virus disease on wheat, DeWolf says.
“TriMV may have been present at low levels for many years, and was
only now detected when disease symptoms appeared on RonL,” he says.
“It is also possible that TriMV is new to the High Plains, but there
is no way to know for sure.” Because TriMV is vectored in the same
manner as WSMV and HPD, producers should take the same preventive
measures: control volunteer wheat and plant after the Hessian
fly-free date, DeWolf says.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[Soil-borne wheat mosaic disease
WMV is transmitted by the soil-inhabiting fungus _Polymyxa graminis_
and can also be spread with contaminated soil, by water, and
mechanical means. It is not seed-transmitted. For reasons not
understood, the virus sometimes spreads more rapidly and over longer
distances than can be explained by soil or water movement. Resistant
wheat cultivars are available, and so far no resistance-breaking WMV
strains have been reported.
Barley yellow dwarf disease
BYD viruses have now been split into several species in the family
_Luteoviridae_ (mostly in the genus _Luteovirus_) and are
differentiated by their ability to be transmitted by various aphid
species and their virulence on a selected variety of oats. They
cannot be transmitted by seed, pollen, or mechanical means and cannot
survive in stubble or in the soil. Volunteer cereal plants or grassy
weeds may serve as pathogen reservoirs. Disease management includes
use of resistant cultivars and control of the aphid vectors.
Triticum mosaic virus
My little girl is in bed with one of her migraines so I'll be able to pop in and out of FR today.
I am a bit behind - but I'll catch up. Our garden is in the ground. For some strange reason we planted a lot of yellow squash this year. On the other hand, I really love squash, maybe that's the reason. lol
This mornings post has several good ones to post from:
http://groups.yahoo.com/group/FunOnABudget/
Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:38 pm ((PDT))
... from “Taste of Home” :
* Lemon Juice may be substituted for vinegar any many salad and
vegetable recipes. Just a squeeze makes vegetables taste livelier, too!
* Here’s how to keep corn on the cob garden fresh for up to a week :
Immediately husk the corn and remove silk. Then place cobs in zip top
plastic bags between layers of
paper towels that you have soaked in cold water. Refrigerate. When
ready to cook, remove as many cobs as you need.
* Make super-fine sugar by whirling granulated sugar in a blender or
food processor until powdery.
* Pancakes will brown just beautifully if you add one tablespoon of
molasses to your butter.
* Melt chocolate squares for recipes right in the wrappers in the
microwave oven. Be sure teh wrappers are paper, not foil. Then, just scrape
the melted chocolate into the
mixing bowl.
* Whenever I cook cabbage, I put a piece of celery in the kettle to
kill the cooking odour. No cabbage smells in the house!
* Before opening a canned ham, run hot tap water over the container for
a few minutes - the ham will slip out easily. **
* For quick baked potatoes, first cook 3 minutes in the microwave, then
20 minutes at 375 in a conventional oven to crisp the skins. Remember
to pierce the skins before
microwaving.
* When I mix ground meat with other ingredients, I put the meat and
ingredients in a plastic bag and zip it shut. Then I knead the mixture in
the bag. This way, I don’t
havve to wash either a bowl or my hands afterward. I can also freeze
whatever I don’t use right in the bag.
* Dip fresh strawberries into sour cream and roll in
strawberry-flavoured gelatin granules for a tasty treat.
* For a refreshing snack, combine 1-1/2 cups orange juice, a peeled
banana, and a tray of ice cubes in a blender. Blend on high speed until
smoothe and creamy.
* When celery loses it’s crispness, place it in a pan of cold water
along with a sliced raw potato. Let is stand for awhile, and it will again
be crunchy.
* For fresh tasting frozen raspberries, thaw one pint of frozen berries
in a syrup solution of 2 cups water to 1/2 cup granulated sugar. Drain
and use immediately.
* Freeze whole strawberries on a cookie sheet until firm; transfer to
heavy plastic bags or 5-quart ice cream pails for storing.
* If syrup is too sweet to suit you, make a fruit topping for pancakes,
waffles, or French toast. Place two cups fresh or frozen blueberries
in a small saucepan, mix
together with 1 tablespoon cornstarch and 1/3 cup water and pour over
berries. Cook over medium heat until thick and clear. Sweeten to taste
unsing artificial sweetener if
desired.
* Tie serving-size bunches of asparagus together with twine and cool,
covered, in boiling water for 8-10 minutes. Each bunch can be easily
slifted from the water. Then just
snip the twine and serve.
** From me : Works with cans of Spam, too. ~ S
Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:40 pm ((PDT))
* Store white rice on the pantry shelf in an airtight container for up
to one year. Brown rice and wild rice have an oily bran layer that can
turn rancid at room
temperature. Store in the refrigerator for up to six months.
* Always rinse wild rice before cooking. It is not necessary to wash
other grains.
* Wild rice and barley may become tender without absorbing all the
cooking liquid. If necessary, drain before serving or combining with other
recipe ingredients.
* For fluffier rice, remove the saucepan from the heat after the
cooking time is complete and let stand for 5-10 minutes. Fluff with a fork
and serve.
* Leftover cooked white or brown rice, wild rice and barley freeze
well; defrost and reheat in the microwave oven for use in recipes calling
for cooked rice, or for a quick
side dish.
* Allow 1/2 to 3/4 cup cooked rice, wild rice or barley for each
side-dish serving.
Posted by: “Eleanor
Date: Tue Apr 15, 2008 2:41 pm ((PDT))
* To cook potatoes for salads, scrub and wash potatoes.; remove any
eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover
with cold water; add 1-2
teaspoons salt for each quart of water. Cover and boil until
fork-tender yet firm. Cooking times vary with size and variety - small potatoes
may cook in 15 minutes, while
larger ones may need 30 minutes. Drain potatoes; allow to cool. Use a
paring knife to peel if desired. Slice or cut potatoes into chunks.
* Red potatoes are especially good for salads because they don’t absorb
excess dressing or break apart as easily as other varieties. And
because of their thin, eedible
skins, they don’t need to be peeled.
* Always used canned or cooked pineapple in gelatin salads. Fresh
pineapple and kiwi will prevent the salad from setting.
* For easy removal of gelatin salads from the mold, moisten the
interior of the mold with cold water, rub vegetable oil inside or coast with
non-stick cooking spray before
filling.
* Select greens that are crisp and free of discolouration. Iceberg
lettuce and cabbage should be firm and solid.
* Wash green thoroughly in cool water, pat them dry with a clean towel
or paper towel to remove water. Store in a covered container or plastic
bag and refrigerate at
least one hour before serving to crisp the greens. Place a piece of
paper toweling in the bottom of the container to absorb excess moisture.
* For iceberg lettuce, cut out the core with a paring knife. Or grasp
the head in your hand and hit the core against the countertop; lift out
the core. Rinse the head under
running water and drrain core-side down.
* Just before serving, tear - don’t cut - the greens into bite-sized
pieces. Cutting greens with a knife will turn the edges brown with time.
* Allow greens to stand at room temperature no longer than 15 minutes
before serving.
* Toss greens with the dressing and serve immediately or place greens
in a salad bowl and pass the dressing at the table. Adding too much
dressing will make a salad soggy.
* Pasta, rice, and vegetable salads should chill for a few hours to
allow flavours to blend.
* Trim excess fat from meats to avoid flare-ups.
* Marinades can be used to add flavour to meat and vegetables or
tenderise less-tender cuts of meat. Always marinade in the refrigerator in a
glass container or resealable
plastic bag. In general, do not reuse marinades. If a marinade is also
use as a basting or dipping sauce, reserve a portion before adding the
uncooked foods, or bring it to a
rolling boil.
* Bring foods to a cool room temperature before placing on the grill.
Cold foods may burn on the outside before the interior is cooked.
* Use tongs to turn meat instead of a meat fork to avoid piercing and
losing juices. Also, salting meats *after* cooking helps retain juices.
* Brush on thick or sweet sauces during the last 10-15 minutes of
cooking, basting and turning every few minutes to prevent burning.
* Use a meat or instant-read thermometer to check the internal
temperature of meat and poultry before the recommended cooking time is up.
Tips for buying and cooking cuts of beef, from “Taste of Home” magazine
:
* Select beef with a bright cherry-red colour, without any grey or
brown patches.
* Make sure the package is cold, and has no holes or tears.
* For best quality, purchase beef before the “sell by” date on the
packaging.
* The amount of beef you need to buy varies with the cut selected.
Follow these guidelines : 2-1/2 serings per 1 pound of bone-in roasts and
other cuts. 2-1/2 to 3-1/2
servings per 1 pound of boneless cuts that will be trimmed of fat; 3 to
4 servings per 1 pound of lean boneless cutes without waste, such as
eye od round, flank, and
tenderloin.
* Less tender cuts can be marinaded to tenderise and add flavour. A
tenderising marinade must contain an acidic ingredient such as lemon
juice, veingar, yoghurt, or wine.
Marinades without an acid can be used to flavour tender cuts.
* Always marinade meats in the refrigerator, turning or stirring
several times to evenly coat. Less tender cuts need 6 to 24 hours to
tenderise. marinading longer than 24
hours will result in a mushy surface texture.
* Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
* A “rub” is a blend of seasonings such as fresh or dried herbs and
spices, applied to the surface of uncooked cuts such as roasts or steaks.
Rubs add a burst of flavour to
the meat but do not tenderise.
* Choose an appropriate cooking method for the cut you’ve selected.
Tender cuts can be cooked quickly using dry-heat methods ( broiling,
grilling, pan-broiling, pan-frying,
roasting an stir-frying ); less tender cuts need to be cooked slowly
using moist-heat methods ( braising and cooking in liquid ).
Tips For Bars And Brownies
* Use butter, stick margarine ( with at least 80% oil ) or shortening.
Whipped, tub, soft, liquid, or reduced-fat products contain air and
water, and will produce flat, tough
bars or brownies.
* Avoid overmixing the batter. If it’s handled too much, the gluten in
the flour will be developed and the bars or brownies will be tough.
* Use dull alumiunum baking pans or glass dishes. Dark-coloured pans
may cause overbrowning.
* To easily remove bars and brownies from a pan, line the bottom of the
pan with foil, then grease. Add the batter and bake as directed.
* It’s important to evenly spread batter in the pan. If one corner is
thinner than another, it will bake faster and be overbaked when the
rest of the pan is done.
Chicken Tater Bake
Simple & Delicious
May/June 2008 issue
Page: 64
Please everyone in the family with this warm and comforting dish that
tastes like a chicken potpie with a Tater Tot crust!—Fran Allen of
St. Louis, Missouri
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 20 min. Bake: 40 min.
Ingredients:
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater Tots
Directions:
In a large saucepan, combine the soup, milk and butter. Cook and stir
over medium heat until heated through. Remove from the heat; stir in
the
chicken, peas and carrots, and 1 cup cheese.
Transfer to two greased 8-in. square baking dishes. Top with Tater
Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake
the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10
minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before
baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours
or until heated through. Yield: 2 casseroles (6 servings each).
Nutrition Facts
One serving: Calories: 356 Fat: 21 g Saturated Fat: 9 g Cholesterol: 61
mg Sodium: 844 mg Carbohydrate: 29 g Fiber: 4 g Protein: 18 g
http://www.tasteofhome.com/Recipes/Chicken-Tater-Bake
http://www.tasteofhome.com/Recipes/Chicken-Tater-Bake
Garlic Pineapple Chicken
Simple & Delicious
May/June 2008 issue
Page: 14
“I found this recipe on the Internet,” says Jayme Webb of Anderson,
South Carolina. “It makes a wonderful quick, light meal and tastes
great.” This is a deliciously different kind of stir-fry without the
usual Asian flavors.
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch
cubes
2 cups uncooked instant rice
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup fat-free French salad dressing
1/3 cup chopped green pepper
2 tablespoons salt-free garlic herb seasoning blend
Directions:
In a large skillet coated with cooking spray, cook and stir chicken
over
medium heat until juices run clear. Meanwhile, cook rice according to
package directions.
Stir the pineapple, salad dressing, green pepper and seasoning
blend
into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5
minutes or until heated through. Serve with rice. Yield: 5 servings.
Editor’s Note: This recipe was prepared with McCormick Salt Free Garlic
& Herb Seasoning.
Nutrition Facts
One serving: 1 cup chicken mixture with 3/4 cup rice Calories: 384 Fat:
4 g Saturated Fat: 1 g Cholesterol: 75 mg Sodium: 319 mg Carbohydrate:
54 g Fiber: 3 g Protein: 30 g
http://www.tasteofhome.com/Recipes/Garlic-Pineapple-Chicken
http://www.tasteofhome.com/Recipes/Garlic-Pineapple-Chicken
Slow-Cooker Chuck Roast
Simple & Delicious
This fork-tender roast is fairly quick for a slow cooker recipe, and is
perfect for a busy weekend afternoon.—Linnea Rein of Topeka, Kansas
SERVINGS: 10
CATEGORY: Low Carb
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours
Ingredients:
1 boneless beef chuck roast (4 pounds), trimmed and cut in half
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/4 cup water
1/4 cup cider vinegar
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 cup cornstarch
6 tablespoons cold water
Dash salt and pepper
Directions:
Place roast in a 5-qt. slow cooker. Combine the tomato sauce, onion,
water, vinegar, ketchup, Worcestershire sauce, paprika, mustard,
bouillon and garlic powder; pour over meat. Cover and cook on low for
4-5 hours or until meat is tender.
Remove meat and keep warm. Skim fat from cooking juices if
necessary; transfer to a large saucepan. Combine cornstarch and cold
water until smooth; stir into cooking juices. Bring to a boil; cook and
stir for 2 minutes or until thickened. Season with salt and pepper.
Serve with roast. Yield: 10 servings.
Nutrition Facts
One serving: 5 ounces cooked beef with 1/3 cup gravy Calories: 337 Fat:
17 g Saturated Fat: 7 g Cholesterol: 118 mg Sodium: 312 mg
Carbohydrate:
7 g Fiber: 0 g Protein: 36 g
http://www.tasteofhome.com/Recipes/Slow-Cooker-Chuck-Roast
http://www.tasteofhome.com/Recipes/Slow-Cooker-Chuck-Roast
Pork Spareribs
Simple & Delicious
May/June 2008 issue
Page: 18
Who knew that five ingredients could be so delicious? These ribs are so
tender they literally fall off the bone.—Shari Sieg of Silver
Springs, Florida
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 6 hours
Ingredients:
3 pounds pork spareribs
2 cans (28 ounces each) diced tomatoes, undrained
2 cups barbecue sauce
1/4 cup packed brown sugar
1/4 cup white wine vinegar
Directions:
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients;
pour over ribs. Cover and cook on low for 6-7 hours or until meat is
tender. Serve with a slotted spoon. Yield: 6 servings.
Nutrition Facts
One serving: 6 ounces cooked pork Calories: 579 Fat: 34 g Saturated
Fat:
12 g Cholesterol: 128 mg Sodium: 1198 mg Carbohydrate: 34 g Fiber: 5 g
Protein: 34 g
http://www.tasteofhome.com/Recipes/Pork-Spareribs
http://www.tasteofhome.com/Recipes/Pork-Spareribs
Brisket ‘n’ Bean Burritos
Simple & Delicious
May/June 2008 issue
Page: 19
Smokey bacon and tender beef make this easy recipe a real winner.
–Ruth Weatherford of Huntington Beach, California
SERVINGS: 10
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4-1/2 hours
Ingredients:
1 fresh beef brisket (2 pounds)
1 cup chopped onion
3 bacon strips, diced
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) chopped green chilies
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
10 flour tortillas (10 inches), warmed
Directions:
Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine
the tomato sauce, pepper and salt; pour over meat. Cover and cook on
low
for 4-1/2 to 5 hours or until tender.
In a microwave-safe bowl, combine the refried beans, salsa and
chilies. Cover and microwave on high for 2-3 minutes or until heated
through. Remove meat from slow cooker; shred with two forks. Layer the
bean mixture, meat and cheese off-center on each tortilla. Fold sides
and ends over filling and roll up. Yield: 10 servings.
Nutrition Facts
One serving: 1 burrito Calories: 539 Fat: 24 g Saturated Fat: 10 g
Cholesterol: 78 mg Sodium: 971 mg Carbohydrate: 42 g Fiber: 9 g
Protein:
30 g
http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos
http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos