http://www.freerepublic.com/focus/news/2029071/posts?q=1&;page=1
North America Tomato Industry Reeling: Growers
Reuters ^ | Jun 10, 2008 | Jane Sutton
Posted on Tuesday, June 10, 2008 2:47:28 PM by kellynla
Thanks to Gabz for the alert to this thread.
granny
http://www.freerepublic.com/focus/news/2029806/posts?page=1
Mexico tomato growers say warning unfair
AP ^ | 6/11/08 | Olga Rodriguez
Posted on Wednesday, June 11, 2008 6:57:11 PM by LibWhacker
http://www.freerepublic.com/focus/f-news/2029813/posts
Looking at Fluorescent Bulbs in Different Light
Fox News ^ | Tuesday , June 03, 2008 | John R. Lott, Jr.
Posted on Wednesday, June 11, 2008 7:03:01 PM by JohnRLott
[It does not get any simpler than this...granny]
Good photos.
http://odcooking.pragerfamily.net/boxoven.html
Cooking with a Cardboard Box Oven
A simple box oven
The first time I heard about this, I didn’t believe it! I had to try it in the back yard, and soon my whole neighborhood smelled like fresh-baked chocolate chip cookies. This is the ideal cooking method for someone who’d like to cook meals outdoors a little beyond the usual hot dogs ona stick, but doesn’t want to invest much money or take a lot of trouble.
Essentially, you’re trapping heat from charcoal briquettes inside an insulated cardboard box, placing the food in the box along with the briquettes. (Note: since the briquettes are in the same container as the food, I recommend against the use of any of the self-starting charcoals — your food could smell of charcoal lighter fluid!)
cardboard box oven
How do I make one of these? The oven shown above is the simplest possible style — take a sturdy cardboard box (larger than your baking pan!), line it with heavy-duty aluminum foil, and tape the foil to the outside of the box with duct tape. (Don’t use any tape or glue on the inside of the box — again, the fumes will be in with your food!) The box shown is on the ground in a fire ring, with one or two corners lifted slightly off the ground to allow a small amount of air inside by using a friendly rock or two under the corner.
Inside the box oven
This picture shows what goes inside the simple oven. We were cooking “Individual Mini-Pizzas”, using split English muffins, spaghetti sauce, and pre-grated cheese. These are done when the cheese is melted. (We could have used pepperoni, onions, or bell peppers — but anyone who wants anchovies gets her own box!) A sheet of heavy-duty aluminum foil is placed on the ground (forming the bottom of the box), four soda/soup cans are used to lift a small grate off the ground, and the baking pan is placed on the cans. The cans are more stable if filled with water or sand!
The temperature can be estimated by allowing 35 degrees F per briquette (works reasonably well in the range of normal baking temperatures). Spread the briquettes on the foil, carefully place the box over the food, and bake just the way you would at home.
Other easy things you could bake? Apple crisp, brownies, cinnamon rolls, coffee cake, muffins...
A more complex box oven
More complicated oven
This oven was put together by a Girl Scout troop many years ago, and opens from the side (the door is rotated up and lying on top of the oven in this picture). The door is part of the oven. The charcoal is placed in a small disposable baking tray and slid into the oven. Over the years, many layers of foil were placed on the baking tray and the bottom of the oven. Temperature control is about the same as in the simple oven above.
Complex box oven closed
This shows the same oven closed — at this point, the door doesn’t close very tightly, and must be held shut with a rock.Other still more elaborate ovens can be made — at the time this one was built, one with a piece of oven bag in the top as a window was made, but that one didn’t hold its heat nearly as well (would’ve worked better with the oven bag on the back instead of the top).
Some Box Oven Links
* MacScouter
* Troop 142
* Geezer Cookbook
I don’t have recipes here, because anything which can be baked in an oven at home can be baked in a box oven. You’ll have to watch the charcoal, if the cooking time is long, adding more as required.
~~~~~~~ Recipe of the Month - Whole Grain Fruit Cobbler ~~~~~~~
Ingredients:
3 Cups of sliced fruits (berries, apples, pit fruits are best)
**Option - 2 Cans Fruit Pie Filling of choice**
2 TBS Corn Starch **omit if using canned
2 TBS Organic Evaporated Cane Crystals **omit if canned
2 Cups Organic Whole Rolled Oats
1 Cup Freshly Milled Organic Whole Wheat Flour
1/2 Cup Organic Evaporated Cane Crystals
1/4 Cup Sucanant (may sub. Brown Sugar)
4 TBS softened butter
2 tsp vanilla
9 X 13 baking dish
Coat baking dish with either butter or non-stick spray.
In a large bowl cut up fruit to equal 3 cups (may mix and try fruit
combinations). Add Corn Starch and 2TBS Cane Crystals, toss to
coat. Pour out into baking dish. **If using canned pie filling,
simply empty cans into the baking dish.
In a clean large bowl, mix Oats, remaining Cane Crystals, Sucanant
and Whole Wheat flour until combined, Cut in butter then add
vanilla until combined.
Pour on top of fruit mixture (but do not pat down) to cover.
Bake at 350 degrees until top is crispy and fruit is bubbly.
Top with ice cream or whipped topping.
What a great way to ge whole grains into your family’s diet.
They’ll LOVE them.
EnJOY!
Best Blessings!
Donna at Millers Grain House
grainmiller.com
Gardener dies as he breathes in deadly fungus from rotted leaves on compost heap
Last updated at 01:21am on 13.06.08
Add your view
Woman places leaves on compost
Gardeners have been warned of a deadly fungus that lurks in compost heaps and piles of rotting leaves (picture posed by model)
Gardeners have been put on alert for a deadly fungus that lurks in compost heaps and in piles of rotting leaves.
Doctors issued the warning after a man died from inhaling the Aspergillus fungal spores.
The 47-year-old, a welder from Buckinghamshire, became ill less than 24 hours after spreading rotting tree and plant mulch, the Lancet medical journal reports.
In an article entitled Gardening Can Seriously Damage Your Health, the man’s doctors said that while such an extreme reaction to the fungus was rare, it could be considered an ‘occupational hazard’ for gardeners.
CONTINUED.
‘Curdled’ baby milk recalled after infants are violently sick
Last updated at 20:49pm on 12.06.08
Add your view
Tens of thousands of baby milk cartons have been recalled from shop shelves after it emerged infants are in danger of becoming violently ill.
A batch of more than 40,000 cartons of baby milk has been recalled after customers complained that the product had curdled, the Food Standards Agency said today.
SMA Nutrition has pulled 40,530 1 litre packs of SMA Gold ready-to-use liquid infant milk off shop shelves following 11 complaints.
The batch was delivered to stores across the UK. The packs have a best before date of 12 March 2009 and carry the code 06033G.
A spokesman for SMA Nutrition said customers complained of opening the packs to find the milk had separated and curdled.
baby bottle
SMA is planning to recover 40,000 cartons of milk
Most customers did not use the milk, but two babies refused to feed and one vomited immediately after drinking the product.
The contaminated milk was still on supermarket shelves this morning, although the company became aware of the problem and alerted the FSA earlier this week.
One mother, Ellen Porritt, said her nine-month-old baby Ruby was “violently ill” after drinking the milk.
She said: “She was very sick three or four times. I thought it was a 24-hour bug.
“I gave her milk from a new carton the next day and she was repeatedly sick, projectile vomiting, all day.”
The following day a third unopened carton exploded in her kitchen after she noticed it had started to expand.
CONTINUED...
‘Scab’ driver burned in his lorry as European protests against high fuel prices turn violent
Last updated at 12:00pm on 13.06.08
Add your view
Violence has flared across Europe as hauliers, fishermen and taxi drivers protest against rising fuel prices they say are crippling their industries.
Some of the worst outbreaks were seen in Spain where prime minister José Luis Rodriguez pledged ‘zero tolerance’ of any disruption by 90,000 striking lorry drivers.
His warning came after a driver breaking the strike was burned when his lorry was set on fire.
spanish driver
Fury: A lorry driver whose cab was set alight after he crossed a picket line in Alicante, Spain, lies on the floor with serious burns
A British father and his son feared for their lives when a mob of Spanish truckers hurled rocks at their van.
David Copestake, 40, and son Dylan, 12, were pelted as they drove on a dual carriageway.
Mr Copestake, who has a chain of estate agencies in London, said: ‘It was terrifying. One rock smashed into the windscreen heading straight for my head.’
Spain’s road system was returning to normal after the interior ministry ordered police to get tough.
The government has reached a deal with most of Spain’s hauliers on relief from rising costs.
In Portugal, lorry drivers agreed to lift road blocks after their union accepted a deal with their government.
But it followed the death of a man near Lisbon on a picket line.
In France, hauliers mounted protest drives on motorways. set alight in violent protests
Protests have now gone worldwide, with the Philippines and Thailand also seeing angry workers taking to the streets.
Spain appears to have been worst hit, with lorry drivers on either side of the dispute paying with their lives.
Hundreds of lorries and minibuses blocked roads in Manila leading to Malacanang Palace yesterday to demand the lifting of a 12 per cent sales tax on fuel.
CONTINUED.
http://www.freerepublic.com/focus/f-chat/2031237/posts
British Man Dies After Inhaling Spores Of Garden Fungus
All Headline News ^ | June 14, 2008 | Nidhi Sharma
Posted on Saturday, June 14, 2008 5:40:27 PM by Diana in Wisconsin
London, England (AHN) - A British man has died from kidney failure after inhaling poisonous fungal spores. The 47-year-old died of a fungal lung infection after inhaling spore-laden dust stirred up while gardening.
continued.
Pineapple Upside-Down Carrot Muffins
Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.
Prep Time:25 min
Start to Finish:50 min
Makes:12 muffins
1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins
Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.
http://groups.yahoo.com/group/breakfast-n-brunch/
Is breakfast your favorite meal?
Blueberry-Poppy Seed Brunch Cake
Posted by: “Beth
Blueberry-Poppy Seed Brunch Cake
Simple & Delicious
July/August 2008 issue
Page: 53
“For baking cobblers and coffee cakes like this easy recipe, I love
to have blueberries around all year long,” notes Ruth Gruchow of Yorba
Linda, California. “They’re easy to freeze and last about a year, so
I buy them in season, put 2 cups in quart-size freezer bags and date
each bag.”
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min. + cooling
Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1 egg
2 teaspoons grated lemon peel
1-1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon milk
Directions:
In a small mixing bowl, cream butter and sugar until light and fluffy.
Add egg; beat well. Stir in lemon peel. Combine the flour, poppy seeds,
baking powder, baking soda and salt; add to the creamed mixture
alternately with sour cream. Beat just until combined. Spread into a
greased 9-in. springform pan.
For topping, in a small bowl, combine the sugar, flour and nutmeg;
Gently stir in blueberries until coated. Sprinkle over batter. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes on a wire rack; remove sides of
pan.
Meanwhile, in a small bowl, whisk confectioners’ sugar and milk
until smooth; drizzle over cake. Refrigerate leftovers. Yield: 8
servings.
Nutrition Facts
One serving: 1 slice Calories: 387 Fat: 16 g Saturated Fat: 9 g
Cholesterol: 67 mg Sodium: 235 mg Carbohydrate: 57 g Fiber: 2 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Blueberry-Poppy-Seed-Brunch-Cake
http://www.tasteofhome.com/Recipes/Blueberry-Poppy-Seed-Brunch-Cake
________________________________________________________________________
________________________________________________________________________
2. Sweet & Savory Breadsticks
Posted by: “Beth
Sweet & Savory Breadsticks
Simple & Delicious
July/August 2008 issue
Page: 6
These easy breadsticks are a complete winner. And with just five
ingredients that come together quickly, we’re sure you’ll love them!
SERVINGS: 4
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 tube (11-1/2 ounces) refrigerated corn bread twists
1/4 cup butter, melted
1/3 cup packed brown sugar
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
Directions:
Unroll and separate bread twists into 16 pieces. Place butter in a
shallow bowl. Combine the brown sugar, garlic salt and onion powder in
another shallow bowl. Roll bread pieces in butter, then in brown sugar
mixture.
Twist two pieces together. Pinch ends to seal. Place on an ungreased
baking sheet. Repeat. Bake at 375° for 12-14 minutes or until golden
brown. Serve warm. Yield: 4 servings.
Nutrition Facts
One serving: 2 breadsticks Calories: 433 Fat: 23 g Saturated Fat: 10 g
Cholesterol: 30 mg Sodium: 924 mg Carbohydrate: 50 g Fiber: 0 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Sweet-—Savory-Breadsticks
http://www.tasteofhome.com/Recipes/Sweet-—Savory-Breadsticks
________________________________________________________________________
________________________________________________________________________
3. Fresh Herb Flat Bread
Posted by: “Beth
Fresh Herb Flat Bread
Simple & Delicious
July/August 2008 issue
Page: 46
[Fresh Herb Flat Bread Recipe]
“Since I grow so many herbs, I always look for opportunities to use
them in all my cooking. This recipe uses two of my favorites, but it’s
also delicious with other combinations. Try thyme and marjoram or
oregano and basil.” - Bev Credle of Hampton, Virginia
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup fresh basil leaves, thinly sliced
1-1/2 teaspoons minced fresh rosemary
1 egg, beaten
1 tablespoon grated Parmesan cheese
Directions:
Unroll crescent dough and separate into two rectangles. On a lightly
floured surface, roll each into a 10-in. x 7-in. rectangle, sealing
seams and perforations.
Place one rectangle on an ungreased baking sheet. Sprinkle basil and
rosemary to within 1/2 in. of edges. Top with remaining dough; pinch
edges to seal. Brush with egg; sprinkle with Parmesan cheese.
Bake at 375° 10-12 minutes or until golden brown. Cut into
slices. Serve warm. Yield: 10 servings.
Nutrition Facts
One serving: 1 slice Calories: 99 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 22 mg Sodium: 193 mg Carbohydrate: 9 g Fiber: 0 g Protein:
2 g Diabetic Exchange: 1 fat, 1/2 starch.
http://www.tasteofhome.com/Recipes/Fresh-Herb-Flat-Bread
http://www.tasteofhome.com/Recipes/Fresh-Herb-Flat-Bread
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________________________________________________________________________
4. Sour Cream & Chive Biscuits
Posted by: “Beth
Sour Cream & Chive Biscuits
Simple & Delicious
July/August 2008 issue
Page: 51
Chives add a nice, mild onion flavor to just about any dish, be it soup,
dip, baked potato or buttery spread. They really are a nice touch in
these biscuits from Priscilla Gilbert of Indian Harbour Beach, Florida.
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
3 cups biscuit/baking mix
3 tablespoons snipped chives
2/3 cup water
2/3 cup sour cream
Directions:
In a large bowl, combine biscuit mix and chives. Stir in water and sour
cream just until moistened.
Drop by heaping tablespoonfuls onto a baking sheet coated with
cooking spray. Bake at 450° for 8-10 minutes or until lightly
browned. Serve warm. Yield: 16 biscuits.
Nutrition Facts
One serving: 1 biscuit Calories: 112 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 7 mg Sodium: 287 mg Carbohydrate: 14 g Fiber: 0 g Protein:
2 g Diabetic Exchange: 1 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Sour-Cream-—Chive-Biscuits
http://www.tasteofhome.com/Recipes/Sour-Cream-—Chive-Biscuits
5. Buttermilk Oatmeal Muffins
Posted by: “Beth
Buttermilk Oatmeal Muffins
Reminisce
THESE delicious muffins were a significant part of the first dinner I
had with my wife when we were courting. She’s an excellent cook, and
that first meal was truly a gourmet’s delight. Now whenever she plans a
menu and asks for my suggestions, I make sure these muffins are on it.
-Robert Luebke, Appleton, Wisconsin
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. + soaking Bake: 20 min.
Ingredients:
1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar
and oil. Combine flour, baking powder, baking soda and salt; stir into
oat mixture just until moistened. Fill greased or paper-lined muffin
cups three-fourths full. Bake at 400° for 16-18 minutes or until
muffins test done. Cool in pan 5 minutes before removing to a wire rack.
Yield: about 8 muffins.
Nutrition Facts
One serving: (1 each) Calories: 229 Fat: 9 g Saturated Fat: 1 g
Cholesterol: 28 mg Sodium: 322 mg Carbohydrate: 33 g Fiber: 1 g Protein:
5 g
Comments
Re: Buttermilk Oatmeal Muffins
I’ve made these several times & the kids like them as much as the
adults.
penni1970
http://www.tasteofhome.com/Recipes/Buttermilk-Oatmeal-Muffins
http://www.tasteofhome.com/Recipes/Buttermilk-Oatmeal-Muffins
________________________________________________________________________
________________________________________________________________________
6. Buttermilk Onion Bread
Posted by: “Beth
Buttermilk Onion Bread
Simple & Delicious
This oniony bread is perfect for hearty sandwiches or serve it warm with
a hot dinner. “This bread smells wonderful while baking,” says
Joan Powers of East Wenatchee, Washington.
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Bread Machine
TIME: Prep: 10 min. Bake: 3 hours
Ingredients:
1 cup plus 2 tablespoons warm buttermilk (70° to 80°)
1 tablespoon butter
2-1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon dill weed
2-1/4 teaspoons active dry yeast
Directions:
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf
size if available. Bake according to bread machine directions (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Nutrition Facts
One serving: 1 slice Calories: 99 Fat: 1 g Saturated Fat: 1 g
Cholesterol: 3 mg Sodium: 245 mg Carbohydrate: 20 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Buttermilk-Onion-Bread
http://www.tasteofhome.com/Recipes/Buttermilk-Onion-Bread
________________________________________________________________________
________________________________________________________________________
7a. Buttermilk Pan Rolls
Posted by: “Beth
Buttermilk Pan Rolls
Country
These wonderful rolls can be made very quickly. Hot, fresh rolls go well
with just about any meal.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm buttermilk* (110° to 115°)
1/2 cup vegetable oil
3 tablespoons sugar
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add buttermilk,
oil and sugar. Combine flour, baking soda and salt; add to yeast mixture
and beat until smooth. Do not knead. Let stand for 10 minutes.
Turn dough onto a lightly floured surface; punch down. Shape into 24
balls and place in two greased 9-in. square baking pans. Cover and let
rise in a warm place until doubled, about 30 minutes. Bake at 400°
for 20 minutes or until golden brown. Remove to wire racks. Yield: 2
dozen.
Nutrition Facts
One serving: (1 each) Calories: 138 Fat: 5 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 118 mg Carbohydrate: 20 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttermilk-Pan-Rolls-2
http://www.tasteofhome.com/Recipes/Buttermilk-Pan-Rolls-2
________________________________________________________________________
7b. Buttermilk Pan Rolls
Posted by: “Beth
Buttermilk Pan Rolls
Country
These wonderful rolls can be made very quickly. Hot, fresh rolls go well
with just about any meal.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm buttermilk* (110° to 115°)
1/2 cup vegetable oil
3 tablespoons sugar
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add buttermilk,
oil and sugar. Combine flour, baking soda and salt; add to yeast mixture
and beat until smooth. Do not knead. Let stand for 10 minutes.
Turn dough onto a lightly floured surface; punch down. Shape into 24
balls and place in two greased 9-in. square baking pans. Cover and let
rise in a warm place until doubled, about 30 minutes. Bake at 400°
for 20 minutes or until golden brown. Remove to wire racks. Yield: 2
dozen.
Nutrition Facts
One serving: (1 each) Calories: 138 Fat: 5 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 118 mg Carbohydrate: 20 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttermilk-Pan-Rolls-2
http://www.tasteofhome.com/Recipes/Buttermilk-Pan-Rolls-2
________________________________________________________________________
________________________________________________________________________
8. Buttermilk Rolls
Posted by: “Beth
Buttermilk Rolls
Taste of Home
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 15 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm buttermilk (110° to 115°)
1/2 cup canola oil
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups all-purpose flour
Directions:
In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil,
sugar, salt, baking soda and 2 cups of flour until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; 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 1-1/2 hours.
Punch dough down. Divide into 18 pieces; roll into balls. Place on
greased baking sheets. Cover and let rise until doubled, about 30
minutes.
Bake at 400° for 15-20 minutes or until golden brown. Cool on
wire racks. Yield: 1-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 185 Fat: 7 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 188 mg Carbohydrate: 27 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Buttermilk-Rolls
http://www.tasteofhome.com/Recipes/Buttermilk-Rolls
________________________________________________________________________
________________________________________________________________________
9. Buttermilk Rosemary Muffins
Posted by: “Beth
Buttermilk Rosemary Muffins
Taste of Home
The delicate herb flavor of these biscuits is special alongside any
entree. Use fresh rosemary for the best flavor.—Debbi Smith,
Crossett, Arkansas
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary,
crushed
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup plus 1 tablespoon shortening
3/4 cup buttermilk
1/4 cup butter, melted
Directions:
In a large bowl, combine the flour, sugar, rosemary, baking powder, salt
and baking soda. Cut in shortening until mixture resembles coarse
crumbs. Stir in buttermilk just until moistened (mixture will be dry).
Turn onto a lightly floured surface. Roll out to 1/2-in. thickness.
Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a
greased baking sheet. Brush with butter. Bake at 400° for 10-12
minutes or until golden brown. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 216 Fat: 13 g Saturated Fat: 5 g
Cholesterol: 11 mg Sodium: 253 mg Carbohydrate: 21 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttermilk-Rosemary-Muffins
http://www.tasteofhome.com/Recipes/Buttermilk-Rosemary-Muffins
________________________________________________________________________
________________________________________________________________________
10a. Buttermilk Scones
Posted by: “Beth
Buttermilk Scones
Reminisce Extra
I was happy to discover this recipe. The small quantity is just what I
was looking for in my quest for recipes for two. Happily, there can be a
few left over for a snack later. The nice flavor of these scones makes
them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
SERVINGS: 6
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1 teaspoon baking powder
2/3 teaspoon baking soda
1/4 cup cold butter
1/3 cup buttermilk
3 tablespoons raisins or dried currants
1/4 teaspoon grated lemon or orange peel
1/8 teaspoon ground cinnamon
Directions:
In a small bowl, combine the flour, 2 tablespoons sugar, baking powder
and baking soda. Cut in butter until mixture resembles coarse crumbs.
Stir in the buttermilk, raisins and lemon peel until a soft dough forms.
Turn dough onto a lightly floured surface; knead gently 5-6 times or
until no longer sticky. On a lightly greased baking sheet, pat dough
into a 5-in. circle about 3/4 in. thick. Score the top, making six
wedges.
Combine cinnamon and remaining sugar; sprinkle over the top. Bake at
375° for 23-25 minutes or until golden brown. Remove from pan to a
wire rack. Break into wedges. Serve warm. Yield: 6 scones.
Nutrition Facts
One serving: (1 each) Calories: 179 Fat: 8 g Saturated Fat: 5 g
Cholesterol: 21 mg Sodium: 299 mg Carbohydrate: 25 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttermilk-Scones
http://www.tasteofhome.com/Recipes/Buttermilk-Scones
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11a. Buttermilk Wheat Bread
Posted by: “Beth
Buttermilk Wheat Bread
Taste of Home
The buttermilk gives this bread a wonderfully unique taste and a pretty
golden crust.
SERVINGS: 16
CATEGORY: Breads
METHOD: Bread Machine
TIME: Prep: 10 min. Bake: 3 hours
Ingredients:
1-1/4 cups buttermilk
1-1/2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/3 cup whole wheat flour
2 teaspoons active dry yeast
Directions:
In bread machine pan, place all ingredients in order given. Select
“white bread” setting. Bake according to bread machine directions.
Yield: 1 loaf (2 pounds).
Nutrition Facts
One serving: (1 slice) Calories: 107 Fat: 1 g Saturated Fat: 1 g
Cholesterol: 4 mg Sodium: 179 mg Carbohydrate: 21 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Buttermilk-Wheat-Bread
http://www.tasteofhome.com/Recipes/Buttermilk-Wheat-Bread
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12. Buttermilk Wheat Rolls
Posted by: “Beth
Buttermilk Wheat Rolls
Quick Cooking
“This recipe produces light, tender rolls, considering the amount of
whole wheat flour it calls for,” writes Beth Zaring from Wellston, Ohio.
“I bake them for company, potlucks and parties.
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Bread Machine
TIME: Prep: 10 min. + rising Bake: 15 min.
Ingredients:
1-1/2 cups warm buttermilk (70° to 80°)
1/4 cup vegetable or canola oil
1 teaspoon lemon juice
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon baking soda
1/2 cup toasted wheat germ
2 cups whole wheat flour
1-1/4 cups bread flour
2 teaspoons active dry yeast
2 tablespoons butter or margarine, melted, optional
Directions:
In bread machine pan, place the first 10 ingredients in order suggested
by manufacturer. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface
and punch down. Divide into 24 pieces; shape each into a ball. Place on
two greased baking sheets. Cover and let rise in a warm place until
doubled, about 30 minutes. Brush with butter if desired. Bake at 350°
for 12-14 minutes or until golden brown. Remove from pans to wire racks
to cool. Yield: 2 dozen.
Nutrition Facts
One serving: One roll (prepared with 1% buttermilk and without butter)
Calories: 96 Fat: 3 g Saturated Fat: 0 g Cholesterol: 1 mg Sodium: 177
mg Carbohydrate: 15 g Fiber: 2 g Protein: 4 g Diabetic Exchange: 1
starch.
http://www.tasteofhome.com/Recipes/Buttermilk-Wheat-Rolls
http://www.tasteofhome.com/Recipes/Buttermilk-Wheat-Rolls
13. Butternut Squash Bread
Posted by: “Beth
Butternut Squash Bread
Taste of Home
“This yeast bread is scrumptious served warm or toasted,” promises Agnes
Miller of Marshall, Illinois. “A friend shared the recipe years ago.”
SERVINGS: 48
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 25 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110° to 115°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add squash, milk,
eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour;
beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; 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. Shape into three loaves; place in greased 8-in. x
4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30
minutes.
Bake at 375° for 25-30 minutes or until tops are golden. Remove
from pans to cool on wire racks. Yield: 3 loaves.
Nutrition Facts
One serving: (1 slice) Calories: 92 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 13 mg Sodium: 68 mg Carbohydrate: 16 g Fiber: 1 g Protein:
2 g
http://www.tasteofhome.com/Recipes/Butternut-Squash-Bread
http://www.tasteofhome.com/Recipes/Butternut-Squash-Bread
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14. Butternut Squash Dinner Rolls
Posted by: “Beth
Butternut Squash Dinner Rolls
Country Woman
[Butternut Squash Dinner Rolls Recipe]
These wholesome rolls are a pleasant addition to any entree. I get so
many requests for them at holiday time. I make about 100 dozen in
December. Retired from the restaurant business, I have 16 grandchildren.
SERVINGS: 60
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar, divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup toasted wheat germ
10 to 11-1/2 cups all-purpose flour
Additional butter
Directions:
In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm
water; let stand for 5 minutes. Add the milk, butter, squash, salt and
remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat
until smooth. Stir in enough remaining flour to form a soft dough. Turn
onto a floured surface; 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
divide into thirds; divide each portion into 20 pieces. Shape into
balls.
Place on greased baking sheets. Cover and let rise until doubled,
about 30 minutes. Bake at 350° for 15-17 minutes or until golden
brown. Brush with butter. Remove to wire racks. Yield: 5 dozen.
Comments
Re: Butternut Squash Dinner Rolls
maxinemary
Re: Butternut Squash Dinner Rolls
These are definitely 5 star rolls!!! I have made them for Thanksgiving
and other special dinners for the last several years! They are the BEST.
They also freeze very well.
maxinemary
http://www.tasteofhome.com/Recipes/Butternut-Squash-Dinner-Rolls
http://www.tasteofhome.com/Recipes/Butternut-Squash-Dinner-Rolls
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15. Butternut Squash Rolls
Posted by: “Beth
Butternut Squash Rolls
Light & Tasty
My grandma loves these light moist rolls, and so do my nieces and
nephews. They are a great way to use leftover squash—or to get
non-squash lovers to eat this delicious vegetable! —Angela Leschisin
of Turtle Lake, Wisconsin
SERVINGS: 20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1 teaspoon sugar
2/3 cup warm fat-free milk (110° to 115°)
1 cup mashed cooked butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour
Directions:
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for
5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add
whole wheat flour. beat on medium speed for 2 minutes. Stir in enough
all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
10 minutes. Place in a bowl coated with cooking spray, turning once to
coat top. Cover and let rise in a warm place until doubled, about 1
hour.
Punch dough down and turn onto a floured surface; divide into 20
pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets
coated with cooking spray. With a sharp knife, make shallow slashes on
top of rolls. Cover and let rise until doubled, about 45 minutes. Bake
at 400° for 11-13 minutes or until golden brown. Remove from pans to
wire racks to cool. Yield: 20 rolls.
Nutrition Facts
One serving: One roll Calories: 147 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 8 mg Sodium: 156 mg Carbohydrate: 26 g Fiber: 2 g Protein:
4 g Diabetic Exchange: 1-1/2 starch, 1/2 fat.
http://www.tasteofhome.com/Recipes/Butternut-Squash-Rolls
http://www.tasteofhome.com/Recipes/Butternut-Squash-Rolls
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16. Butterscotch Crescents
Posted by: “Beth
Butterscotch Crescents
Country Woman Christmas
When I was first married, I’d try all kinds of recipes to impress my
husband. These crescents were such a hit I still make them!
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 50 min. + rising Bake: 15 min. + cooling
Ingredients:
1 can (12 ounces) evaporated milk, divided
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1/2 cup butter, cubed
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
FILLING:
2/3 cup packed brown sugar
2/3 cup flaked coconut
1/3 cup chopped pecans
1/4 cup butter, melted
2 tablespoons all-purpose flour
FROSTING:
1/4 cup packed brown sugar
2 tablespoons butter
1 cup confectioners’ sugar
2 to 3 tablespoons hot water, optional
Directions:
Set aside 2 tablespoons evaporated milk for frosting. In a saucepan,
combine pudding mix and remaining evaporated milk until smooth. Bring to
a boil over medium heat, stirring constantly. Remove from the heat; stir
in butter until melted. Let stand until mixture cools to
110°-115°.
In a large mixing bowl, dissolve yeast in water. Beat in eggs, salt,
2 cups flour and pudding mixture until smooth. Stir in enough remaining
flour to form a soft dough.
Turn onto a floured surface; 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 divide into thirds. Roll each portion into a
15-in. circle. Combine filling ingredients; spread 1/2 cupful over each
circle. Cut each into 12 wedges; roll each into a crescent shape,
starting with the wide end. Place point side down on greased baking
sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on
wire racks.
For frosting, combine brown sugar, butter and reserved evaporated
milk in a saucepan. Cook and stir over low heat until smooth. Remove
from the heat; stir in confectioners’ sugar until smooth. Add water if
needed to achieve desired consistency. Frost crescents. Yield: 3 dozen.
Nutrition Facts
One serving: (1 each) Calories: 180 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 27 mg Sodium: 210 mg Carbohydrate: 27 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Butterscotch-Crescents
http://www.tasteofhome.com/Recipes/Butterscotch-Crescents
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17. Butterscotch Muffins
Posted by: “Beth
Butterscotch Muffins
Quick Cooking
Butterscotch pudding gives a distinctive flavor to these muffins topped
with brown sugar and nuts. “My son made them for a 4-H competition and
they won first-place purple ribbons,” writes Jill Hazelton of Hamlet,
Indiana.
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Directions:
In a large bowl, combine the flour, sugar, pudding mixes, baking powder
and salt. Combine the water, eggs, oil and vanilla; stir into the dry
ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Combine the
topping ingredients; sprinkle over batter. Bake at 350° for 15-20
minutes or until a toothpick comes out clean. Cool for 5 minutes before
removing from pans to wire racks. Yield: about 1-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 284 Fat: 13 g Saturated Fat: 2 g
Cholesterol: 47 mg Sodium: 352 mg Carbohydrate: 40 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Butterscotch-Muffins
http://www.tasteofhome.com/Recipes/Butterscotch-Muffins
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18. Buttery Bubble Bread
Posted by: “Beth
Buttery Bubble Bread
Taste of Home
Homemade bread can be time-consuming, difficult and tricky to make. But
this fun-to-eat “monkey bread”, baked in a fluted tube pan, is easy and
almost foolproof. If I’m serving it for breakfast, I add some cinnamon
and drizzle it with icing. -Pat Stevens, Granbury, Texas
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 30 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour, divided
6 tablespoons butter, melted
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the sugar,
shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; 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. Turn onto a lightly floured surface; shape into
1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased
9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise
in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 5
minutes before inverting onto a serving platter. Serve warm. Yield: 1
loaf.
Nutrition Facts
One serving: (1 slice) Calories: 237 Fat: 11 g Saturated Fat: 4 g
Cholesterol: 25 mg Sodium: 122 mg Carbohydrate: 30 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Buttery-Bubble-Bread
http://www.tasteofhome.com/Recipes/Buttery-Bubble-Bread
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19. Buttery Corn Bread
Posted by: “Beth
Buttery Corn Bread
Taste of Home
I go this recipe from a long-time friend several years ago and it’s my
most-used. I love to serve this melt-in-your mouth corn bread hot from
the oven with butter and syrup. It gets rave reviews on holidays and at
potluck dinners. —Nicole Callen Auburn, California
SERVINGS: 12-15
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
2/3 cup butter, softened
1 cup sugar
3 eggs
1-2/3 cups milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
Directions:
In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture
alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
400° for 22-27 minutes or until a toothpick inserted near the center
comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.
Nutrition Facts
One serving: (1 slice) Calories: 259 Fat: 10 g Saturated Fat: 6 g
Cholesterol: 68 mg Sodium: 386 mg Carbohydrate: 37 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Buttery-Corn-Bread
http://www.tasteofhome.com/Recipes/Buttery-Corn-Bread
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20a. Buttery Crescents
Posted by: “Beth
Buttery Crescents
Taste of Home
These golden brown rolls are my mother’s bread of choice for holiday
meals. No one in our extended family can imagine a celebratory meal
without them. They have such a rich taste that you might not need to
butter them! -Kevin Weeks North Palm Beach, Florida
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 15 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk,
butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2
minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; 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. Turn onto a floured surface; divide in half.
Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed end down 2 in. apart
on greased baking sheets. Curve ends to form crescents. Cover and let
rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown. Brush with
melted butter. Remove from pans to wire racks to cool. Yield: 2 dozen
(24 servings, 1 per serving).
Nutrition Facts
One serving: (1 each) Calories: 127 Fat: 4 g Saturated Fat: 3 g
Cholesterol: 20 mg Sodium: 118 mg Carbohydrate: 19 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttery-Crescents-2
http://www.tasteofhome.com/Recipes/Buttery-Crescents-2
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20b. Buttery Crescents
Posted by: “Beth
Buttery Crescents
Taste of Home
I learned this recipe 28 years ago, when I was a new bride and my
grandmother taught me how to make these rolls. They’re crusty outside
and tender inside. -Lynne Peterson, Salt Lake City, Utah
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 15 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
2 eggs, lightly beaten
1/4 cup butter, melted and cooled
3 tablespoons sugar
1 teaspoon salt
6-1/2 to 7 cups all-purpose flour
Additional melted butter, optional
Directions:
In a large mixing bowl, dissolve yeast in milk. Add eggs, butter, sugar
salt and 4 cups flour; beat until smooth. Add enough remaining flour to
form a soft dough.Turn onto a floured surface; 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 and divide in thirds. Roll each portion into
a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the
wide end and place with pointed end down on greased baking sheets. Cover
and let rise until doubled, about 30 minutes. Bake at 400° for 12-14
minutes or until golden brown. Brush with butter if desired. Yield: 3
dozen.
Nutrition Facts
One serving: (1 each) Calories: 110 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 17 mg Sodium: 89 mg Carbohydrate: 19 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Buttery-Crescents
http://www.tasteofhome.com/Recipes/Buttery-Crescents
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21. Buttery Herb Loaves
Posted by: “Beth
Buttery Herb Loaves
Best of Country Breads
A succulent herb butter is the secret to this bread’s irresistible
richness. These lovely loaves disappear quickly.
SERVINGS: 20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
2 eggs
1/3 cup shortening
1/4 cup sugar
1 tablespoon salt
4-1/2 to 5 cups all-purpose flour
HERB BUTTER:
1/2 cup butter, softened
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried minced onion
1/2 teaspoon caraway seeds
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Melted butter
Sesame or poppy seeds
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk,
eggs, shortening, sugar, salt and 1 cup flour. Beat on medium speed for
3 minutes / Beat until smooth. Stir in enough remaining flour to form a
soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion to 1/16-in. thickness; cut out ten 5-in. circles
from each. Combine the butter, garlic, basil, onion, caraway seeds,
oregano and cayenne; spread over dough. Fold circles in half; set half
aside.
For each loaf, start with one folded circle on a greased baking
sheet with folded edge toward the right. Working from right to left, add
another piece with folded edge on right side, overlapping three-fourths
of the previous piece. Repeat.
Form a second rectangular loaf from the reserved folded circles.
Brush with butter; sprinkle with sesame seeds. Cover and let rise in a
warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from
pans to wire racks. Serve warm. Yield: 2 loaves (16 slices each).
Nutrition Facts
One serving: (1 slice) Calories: 198 Fat: 9 g Saturated Fat: 4 g
Cholesterol: 35 mg Sodium: 413 mg Carbohydrate: 25 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Buttery-Herb-Loaves
http://www.tasteofhome.com/Recipes/Buttery-Herb-Loaves
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22. Buttery Oatmeal Breadsticks
Posted by: “Beth
Buttery Oatmeal Breadsticks
Best of Country Breads
I grew up on a South Dakota farm and watched my mother bake all the
bread for our family of 10. The aroma of freshly baked bread often
welcomed us home and is a memory I’ll always treasure.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 20 min.
Ingredients:
3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
1 cup quick-cooking oats
Melted butter
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt.
In a saucepan, heat water and butter to 120°-130°. Add to dry
ingredients. Beat on high for 3 minutes. Add 1/2 cup flour; beat 2
minutes longer. Stir in oats and enough remaining flour to form a firm
dough.
Turn onto a floured surface; 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. Let rest for 10 minutes. Turn onto a lightly
floured surface; divide into 24 pieces. Shape each into a 10-in. rope
that is 1/2 in. thick. Place 2 in. apart on greased baking sheets. Cover
and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Brush with
melted butter. Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 81 Fat: 1 g Saturated Fat: 1 g
Cholesterol: 3 mg Sodium: 59 mg Carbohydrate: 15 g Fiber: 1 g Protein: 2
g
http://www.tasteofhome.com/Recipes/Buttery-Oatmeal-Breadsticks
http://www.tasteofhome.com/Recipes/Buttery-Oatmeal-Breadsticks
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23. Buttery Poppy-Seed Bread
Posted by: “Beth
Buttery Poppy-Seed Bread
Quick Cooking
This cake-like bread from Carol Bradley of Sun City West, Arizona is
quick, easy and very moist. “If you can find butter brickle or butter
pecan cake mix, use it in place of the regular cake mix and eliminate
the nuts,” she suggests.
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min. + cooling
Ingredients:
1 package (18-1/4 ounces) butter cake mix
1 package (3.4 ounces) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 tablespoons poppy seeds
1 teaspoon vanilla extract
1/4 cup finely chopped pecans
Directions:
In a large mixing bowl, combine the first seven ingredients. Beat on
medium speed for 2 minutes. Stir in pecans. Pour into two greased 9-in.
x 5-in. x 3-in. loaf pans. Bake at 350° for 35-45 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks to cool completely. Yield: 2
loaves.
Nutrition Facts
One serving: (1 slice) Calories: 98 Fat: 4 g Saturated Fat: 1 g
Cholesterol: 24 mg Sodium: 125 mg Carbohydrate: 14 g Fiber: 0 g Protein:
1 g
http://www.tasteofhome.com/Recipes/Buttery-Poppy-Seed-Bread
http://www.tasteofhome.com/Recipes/Buttery-Poppy-Seed-Bread
DIABETIC CROCKPOT SICILIAN POT ROAST
Yield: 8 servings
Source: “The Complete Diabetes Prevention Plan”
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
2-1/2 pound well-trimmed top round roast or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted garlic or Italian seasonings
DIRECTIONS
Rinse the meat with cool water and pat it dry with paper
towels. Sprinkle both sides with some of the pepper. Coat
a large nonstick skillet with nonstick cooking spray and
preheat over medium-high heat. Place the meat in the skillet
and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart
crockpot and top with the roast. Pour the tomatoes over
the meat. Cover and cook on high for 5 hours or on low for
10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely
with aluminum foil to keep warm. Add the tomato paste to
the remaining crockpot mixture and stir to mix well.
Slice the roast across the grain and serve hot
accompanied by the sauce. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg,
Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g,
Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
http://groups.yahoo.com/group/slowcooker/
[Note Nursehealer the old files in the Wayback Machine link, these urls are mostly dead]
Shelf Life & Date Codes for This Month’s storage items:
Fleischman’s Yeast (800) 777-4959 Date is stamped. If you use it past
the stamped date, you must first “PRROF” it. Proof it by bringing ¼ cup
of water to the temperature in the instructions on the back. Stir in 1
tsp. of sugar and one packet of yeast. After five minutes it should
begin to bubble. At the end of 10 minutes, it should have a rounded
crown of foam on it. If this happens, yeast is active. (Be sure to
deduct ¼ cup of liquid from your recipe)
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Fresh Homemade Cold Cereals
Oatmeal Bread
Oatmeal-Raisin Bread
Cream of Wheat or Oatmeal
Cherry Crumb Cake
New Fashioned Oatmeal
“Olden Days” Wheat Crackers
Flaky Raisin ‘N Nut Cookies
Southern Soda Crackers
Old Fashioned Zucchini Bread
Amish Shoo Fly Pies
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“With the Grain: 200 Delectable Recipes Using Wheat, Corn, Rice, Oats,
Barley, & Other Grains” by Raymond Sokolov ISBN: 0788155490
From the Publisher: A cookbook that focuses on grain-based dishes, low
in fat, low in cholesterol, & high in fiber. The recipes use the five
major grains - wheat, corn, rice, oats, & barley - for starters, the
center of a meal, important accompaniments, or desserts. Also uses the
seven minor grains: amaranth, buckwheat, millet, quinoa, rye, tef & wild
rice. Includes information about the origins & cultivation of different
grains. A wonderful book that makes a genuine contribution to the
literature of food & opens new horizons for eating sensibly & enjoying
it. Illustrated. (268 pages)
Books suggested in Food Storage Newsletter, past and present, are listed
on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Fasting has health benefits as well as spiritual blessings. Some people
may have to restrict their fast to only a few hours due to medical
reasons, such as hypoglycemia; but if your medical professional
approves, fasting may be beneficial. Fasting is an effective and safe
method of helping the body to detoxify itself and move through the “low
cycle” caused by toxins with greater speed and fewer unpleasant
symptoms. Fasting is recommended for illness because it gives the body
the rest it needs to recover. By fasting regularly, you give your organs
a rest, and thus help reverse the aging process and live a longer and
healthier life.
During a fast:
1. The natural process of toxins excretion continues, while the influx
of new toxins is reduced. This results in a reduction of total body
toxicity.
2. The energy usually used for digestion is redirected to immune
function, cell growth, and eliminatory processes.
3. The immune system’s workload is greatly reduced, and the digestive
tract is spared any inflammation due to allergic reactions to food.
4. Due to lowering of serum fats that thins the blood, tissue
oxygenation is increased and white blood cells are moved more
efficiently.
5. Fat-stored chemicals, such as pesticides and drugs, are released.
6. Physical awareness and sensitivity to diet and surroundings are
increased.
“Due to these effects of fasting, a fast can help you heal with greater
speed; cleanse your liver, kidneys, and colon; purify your blood; help
you lose excess weight and water; flush out toxins; clear the eyes and
tongue; and cleanse the breath.”
- from “Prescription for Nutritional Healing: A Practical A-Z Reference
to Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food
Supplements” by James F. Balch and Phyllis A. Balch ISBN: 0895297272
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
From:
http://groups.yahoo.com/group/FreeFSN/message/6
[I left the Bible message in this, note that this is the August 2001 newsletter, less than a month before 9-11...........urls use wayback machine...granny]
from:
http://groups.yahoo.com/group/FreeFSN/message/4
Shelf Life & Date Codes for This Month’s storage items:
Vegetables, Del Monte - 24 months (800) 543-3090 CODE: First number is
year, next is Julian calendar day
Vegetables, Green Giant - peas - 36 months (mushrooms - 48 months) (800)
998-9996 CODE: First letter is year, next is month, then year
Vegetables, Libby - 24 months (Kraut - 18 months) (315) 926-3225 call
collect CODE: 2nd dig is year, first letter is month, third dig is
plant. Next 2 numbers is day of month
Tang (”sweetened Tang” only) - 24 months (800) 431-1002 CODE: 8315K = 8
is year, 315 is Julian year of 365 days, so was pkg. in Nov “98.
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Green or Wax Beans
Summer Squash
College Student Stew
Chicken Pot Pie
Basic Fruit Gelatin
Home-made Jello - from Alice Faber
Jello Popcorn
Mock Raspberry Jam
Rice Cream
Quick Strawberry Jam
Orange Fruit Salad
Lime Frost
Punch for the Bunch
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“New Complete Do-It-Yourself Manual” by Reader’s Digest Association,
Inc. ISBN: 0895773783
Description: An updated edition of the indispensable handbook to home
building and home repair that has sold over 7 million copies. Includes
over 4,000 illustrations and photographs (3,000 in full color). (528
pages)
“Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing,
Canning, Preserving, and Drying What You Grow” Susan McClure (Editor)
Rodale Food Center ISBN: 0875969798
From the Publisher: “Preserving Summer’s Bounty’ is filled with
hundreds of delicious, healthy recipes that are also quick and easy to
prepare. From salads to desserts, these healthful, money-saving recipes
will satisfy even the most finicky tastes. 100 illustrations.”
urls in wayback machine...
Spiritual Goal:
Share the Gospel, or some part of it, with someone at least once a week.
Provident Living Goal:
Learn a new method of natural healing or first aid.
Home Storage Goal:
Corn (dry) - 100 lbs. per person (or cornmeal if you don’t have a corn
grinder)
Juice (fruit or vegetable) - 50 quarts per person
Soup Mix (Dry) - 5 lbs. per person
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Camp shower; towel; washcloth; soap; metal mirror; survival manual
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Alcohol preps - 10 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Old Fashion Corn Bread
Corn Meal and Wheat Griddlecakes
Classic Fried Catfish
Corn Chips (Dried Foods)
Camp Chili
Corn Bread
Entrenching Tool Cake
Corn Meal Muffins
Sweet Corn Chowder (Dried Foods)
Salt-rising Bread
Corn Meal Mush
Raisin Pudding
Onion-Flavored Rice Mix
Beef Stew in a Crock
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred
Ellen Orton ISBN: 0865474850
How to cook breads, rolls, cakes, scones, crackers, muffins & desserts,
using only stoneground wholegrains.
(From the founders of the Vermont Country Store)
From the back cover:
“A cooking book devoted exclusively to cooking with wholegrain flour is
such an old idea it’s brand new. Up to 1850 there was no other kind of
cooking book.” …”Cooking with Wholegrains is a return to the more
natural, healthier ways of cooking from America’s colonial days and
later on before the advent of synthetically enriched foods. As an
introduction to Mildred Orton’s simple but hearty recipes for breads,
biscuits, cakes, casseroles, cookies, griddle cakes, and muffins, Vrest
Orton explains what wholegrains are and why they are superior to today’s
commercial flours, meals, and breakfast cereals.”
Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes
Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins,
Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings; Luncheon
& Supper Dishes; Desserts; Breakfast Cereals
“Prescription for Nutritional Healing: A Practical A-Z Reference to
Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements”
by James F. Balch and Phyllis A. Balch ISBN: 0895297272
* NOTE: This is my very FAVORITE natural healing book. I check this
book before looking anywhere else.
Synopsis: Written by a husband-and-wife team of health care
professionals, this groundbreaking resource—totally updated with all
new material—offers an encyclopedic reference and provides natural
healing programs for more than 250 ailments and disorders. New to this
edition is information on herbal and other supplemental treatments,
including the use of melatonin, yohimbe, chromium picolinate, cat’s
claw, maitake mushrooms, saw palmetto, kava kava, and kombucha.
Glossary. Charts & tables.
From The Publisher: Here is the expanded second edition of America’s
bestselling guide to nutritional, herbal, and complementary therapies.
The new edition incorporates the most important up-to-date findings in
the field of nutrition - from chromium picolinate to melatonin to shark
cartilage. It also provides the latest research on herbal medicine -
examining cat’s claw, saw palmetto, yohimbe, kombucha, and much more.
Written by a medical doctor and a certified nutritionist, this newly
revised book provides all the information needed for the average person
to design his or her own nutritional program for better health. The book
is divided into three parts. Part One explains and lists the various
types of nutrients, food supplements, and herbs found in health food
stores and drugstores; Part Two describes common disorders, from acne to
cancer to yeast infection, and names the supplements that can be used to
combat the conditions; and Part Three is a guide to traditional remedies
and therapies that can be used in conjunction with a nutritional
program. In addition, there are helpful self-diagnostic tests and insets
throughout the book. Included are the latest research and theories on
the treatment of aging, Alzheimer’s disease, chronic fatigue,
endometriosis, fibromyalgia, HIV and AIDS, infertility, inflammatory
bowel disorders, osteoporosis, and a host of other critical subjects.
Written in an easy-to-understand style, this new edition will fast
become an indispensable health resource for you and your family.
“Green Pharmacy” by James A. Duke ISBN: 0312966482
Synopsis: Written by the world’s foremost authority, this is the
ultimate compendium of natural remedies—from anise for asthma to violet
for varicose veins, and everything in between.
From The Publisher: With A-to-Z entries that include over 120 health
conditions, James Duke’s The Green Pharmacy is an authoritative,
readable guide to the world of herbal healing. From traditional folk
remedies to groundbreaking laboratory studies, Dr. Duke provides
up-to-date information and age-old folk wisdom about nature’s most
potent plants. You’ll find scores of natural remedies that can replace
or enhance costly pharmaceuticals, including: Relief for aches and pains
ranging from arthritis, angina and back pain to menstrual cramps and
sciatica. Remedies for gastrointestinal problems from constipation and
flatulence to inflammatory bowel disease and ulcers. Herbs that can
reduce your risk of cancer, heart attack, high blood pressure and
osteoporosis. Cures for infections ranging from colds and flu to sore
throat and yeast infections. Herbal drinks that reduce fever. And much
more. The Green Pharmacy includes easy “how-to” instructions for
preparing herbal compresses, teas and infusions. Plus, Dr. Duke provides
an easy rating system to quickly identify the most effective herbal
remedies for each condition.
“Natural First Aid: An A-Z Guide Using Herbs and Common Household
Remedies” by Brigitte Mars ISBN: 1580171478
Synopsis: An A-to-Z guide to using herbs to treat everything from ant
bites to wounds. Create a natural first aid kit.
From the Publisher: Arranged in an A to Z format by condition,
“Natural First Aid” offers quick suggestions for what to do immediately,
when to seek professional help, what to do while waiting for help to
arrive, and how to speed recovery with natural remedies. Readers will
also find simple instructions for topical home remedies to make ahead of
time to treat conditions such as burns and rashes as well as a list of
recommended items to stock in first aid kits for the home, for
traveling, and for the wilderness. A section on surviving nature’s
challenges also describes what to do during and after natural disasters
such as earthquakes, floods, and tornadoes, and provides sound advice
for wilderness survival, including foraging for food, finding and
purifying water, and making a fire. (144 pages)
Contents include: First-Aid Techniques Everyone Should Know: A
Step-by-Step Illustrated Guide; An A-Z Guide to Ailments and Injuries;
Surviving Nature’s Challenges: Tips and Techniques for Emergencies;
Stocking a First-Aid Kit; How to Make and Use Herbal Medicines
For the FREE booklet, “Natural Healing with Herbs - Workshop” see
http://www.nursehealer.com/Herb.htm Download and print the booklet in
HTML, .doc, OR .pdf format.
Books suggested in Food Storage Newsletter, past and present, are listed
on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Plan and organize your natural medicine chest from these suggestions
from “Building a natural medicine chest. The essentials”: Food - Fresh
garlic, onions, parsley, ginger, Crystalline ginger; Hydrotherapy
supplies - Cotton socks, wool socks, basins; Herbal cough elixirs;
Herbal teas for cough, constipation; Homeopathic Remedies - Aconite,
Arsenicum, Cantharis, Gelsemium, Hypericum, Nux, Vomica, Pulsatilla;
Nutritional Supplements - Vitamin A, Beta carotene, Zinc and Vitamin C;
Salves - Aloe vera gel, Tea tree ointment, Arnica ointment, Calendula
ointment
- from http://www.naturopathyonline.com/nfa/default.htm
Natural First Aid info is at http://www.nursehealer.com/Guide.htm
Know the Reasons Why Good Food Is The Best Medicine.
Apples - Lower blood cholesterol and pressure; Appetite suppressant;
Juice kills infectious viruses; Prevent constipation; Natural
toothbrush; Treats diarrhea
Apricots - Control blood pressure; Build mineral levels up in
postmenopausal women; Lower risk of cancer, especially lung cancer
Asparagus - Help prevent cancer; Lower blood cholesterol; Kidney
stimulant; Reduce risk of cardiovascular disease
Banana - Alleviate PMS; Lower blood pressure and cholesterol; Prevent
and heal ulcers
Barley - Improve bowel function; Relieve constipation
Beans - Contain chemicals that prevent cancer; Control insulin and blood
sugar; Lower blood pressure; Regulate functions of the colon; Prevent
and cure constipation; Prevent hemorrhoids and other bowel ailments
Blueberry - Cure diarrhea; Kill infectious viruses; Help weight control;
Block damage to blood vessels
- from Reader’s Digest, Global Communications Group.
http://quarles.unbc.ca/cpsc150/projects/gagnon_a/webpage2.htm
Read “Olive Leaf Extract: A New/Old Healing Bonanza for Mankind” by
James R. Privitera, M.D. FREE online
http://oliveleafextract.com/aboutoe.html Contents include: The Olive
Leaf in History and Medicine; Olive Leaf Firepower; Clinical
Perspective; More Energy; Chronic Fatigue; The “Die-Off Effect” and How
to Deal with it; Potential Against Serious Infectious Diseases; All You
Ever Wanted to Know About the Olive Tree; AIDS; Herpes; Flu and Colds;
Bacterial Infections; Diabetes; Rheumatoid Arthritis; Multiple Symptoms;
Fungus and Yeast Infections; Skin Conditions; Tropical Illnesses;
Dosages; References; Books; Product Page; Disclaimer; Links
More on Nutritional Healing is at http://www.nursehealer.com/Health.htm
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
http://groups.yahoo.com/group/FreeFSN/message/1
http://groups.yahoo.com/group/FreeFSN/message/9
Home Storage Goal:
Canned fruit (May also use some dehydrated fruit) – 100 lbs. per
person
Salt – 10 lbs. per person
Baking powder – 2 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Tent; tarp; backpack
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Tweezers; safety pins; penlight
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Fruit Pudding Delight
Dutch Oven Peach Cobbler
Fruit Frosty (Dried Foods)
Fruit Medley
Buckwheat Pancakes
Banana Bread (Dried food)
Buttermilk Rolls
Wheat Thins
Corn Pone
Sand Art Brownies
Spoon Bread
Cereal Pancakes
Baking Powder Biscuits
Lemon Verbena Cookies
Flaxseed Pancakes
Simple Whole Wheat Waffles
Campfire Cornbread
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
This Month’s Suggested Books:
“Trail Food: Drying and Cooking Food for Backpacking and Paddling” by
Alan S. Kesselheim
ISBN: 0070344361
Synopsis: Healthy and nutritious food for backpackers, paddlers, and
adventurers. The outdoors person’s complete guide to drying,
preserving and preparing lightweight foods. Over 50 field-tested
recipes emphasize fresh, healthful, and delicious dishes that can be
prepared quickly and easily.
Contents: Introduction; The Dry Life—Why Bother? What It Takes to
Start; Your Provisions and What to Do with Them; Organizing for Your
Pack; Drying Times; Cooking Tips and Recipes; The One-Week
Backcountry Menu; Two Easy Dehydrator Plans
“American Medical Association Family Health Cookbook: Good Food
That’s Good For You” by Melanie Barnard and
Brooke Dojny with Mindy Hermann, RD and C. Wayne Callaway, MD
(Illustrations by Patience Brewster) ISBN: 0671536672
An up-to-date, no-nonsense guide to healthful cooking for your
family – with hundreds of varied, appealing recipes (513 pages)
continued.....[that means I missed this part]
This Month’s Frugal Living Tips:
Learn how to choose, store, and use the best fruit of the season to
get the most from your fruit storage.
Apple (80 calories per medium apple; source of fiber) – Buy when
firm; crisp; without blemishes or soft spots (Peak Season: Autumn) –
Store in a cool place or refrigerate for up to 1 month without the
apples touching each other.
Apricot (40 calories per two medium apricots; source of vitamin A) –
Buy when golden to orange yellow; lush; plump; should yield slightly
to pressure (Peak Season: June-July) – Ripen in a paper bag, then
refrigerate up to 3 days.
Banana (105 calories per medium banana; source of vitamin C, fiber,
and potassium) – Buy when solid yellow; firm skins (Year round) –
Ripen at room temperature and eat raw within 2 days or puree overripe
fruit and use in baking or yogurt smoothies.
Blackberry (35 calories per ½ cup; source of fiber; rich in vitamin
C) – Buy when plump; firm; dry; deeply colored; no bruises (Peak
Season: June-September) – Purchase ripe and refrigerate in a shallow
container 1 to 2 days or freeze on a baking sheet and store in
plastic bags.
Blueberry (40 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; deep blue with a silver hue (Peak Season: June-August) –
Purchase ripe and refrigerate in a shallow container up to 3 days.
Cantaloupe (30 calories per ½ cup; rich in vitamins A and C) – Buy
when heavy; well-netted skin; no stem; perfumed aroma (Peak Season:
July-September) – Ripen at room temperature until skin yields to
pressure and eat within 2 days or refrigerate up to 3 days.
Cherry (60 calories per ½ cup) – Buy when bright red, burgundy, or
white, depending on variety; firm; unblemished; fresh-looking stems
(Peak Season: June-July) – Refrigerate up to 4 days or pit and freeze
in a single layer and store in plastic bags.
Cranberry (25 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; bright to deep red (Peak Season: October-December) –
Refrigerate or freeze in plastic bags.
Grape (55 calories per ½ cup; source of vitamin C) – Buy when firm;
plump; dry; well attached to stem; bright red, green, or purple (Peak
Season: August-November) – Store in refrigerator up to 5 days or
freeze in plastic bags for frozen snacks.
Grapefruit (40 calories per ½ grapefruit; rich in vitamin C) – Buy
when firm; heavy; no bruises or brown spots; white or pink flesh,
depending on variety (Peak Season: December-March) – Refrigerate up
to 1 month.
Honeydew Melon (30 calories per ½ cup; rich in vitamin C) – Buy when
heavy; firm; greenish white to pale yellow; slightly soft at blossom
end; perfumed fragrance (Peak Season: August-September) – Ripen at
room temperature and store in refrigerator up to 5 days.
Kiwifruit (60 calories per medium kiwifruit; source of potassium;
rich in vitamin C) – Buy when fuzzy greenish brown skin; plump;
yields to pressure; perfumed fragrance (year round) – Ripen at room
temperature and refrigerate up to 4 days.
Lemon (15 calories per medium lemon; rich in vitamin C) – Buy when
firm and heavy; bright yellow (year round; Peak Season: winter) –
Refrigerate up to 2 weeks.
Lime (20 calories per medium lime; rich in vitamin C) – Buy when
firm; heavy; shiny deep green (year round) – Refrigerate up to 2
weeks.
Mango (135 calories per medium mango; source of fiber and potassium;
rich in vitamins A and C) – Buy when firm; heavy; yields to pressure;
yellow-orange skin with tinges of red or green (Peak Season: spring-
summer) – Ripen at room temperature and refrigerate up to 5 days.
Nectarine (65 calories per medium nectarine; source of vitamins A and
C and potassium) – Buy when plump; smooth golden skin with tinges of
pink or red; firm; yields to pressure (Peak Season: June-August) –
Ripen in a paper bag then refrigerate up to 5 days.
Orange (70 calories per medium orange; source of potassium; rich in
vitamin C and fiber) – Buy when firm; heavy; shiny orange skin; no
bruises or brown spots (year round; Peak Season: December-April) –
Refrigerate up to 1 month.
Papaya (25 calories per ½ cup; rich in vitamin C) – Buy when smooth
green-yellow skin; firm; yields to pressure (Peak Season: March-
August) – Ripen in a paper bag at room temperature then refrigerate
up to 5 days.
Peach (35 calories per medium peach) – Buy when firm; plump; slightly
fuzzy golden or reddish-golden skin; no bruises (Peak Season: May-
September) – Ripen in paper bag at room temperature then refrigerate
up to 5 days.
Pear (100 calories per medium pear; source of vitamin C and fiber) –
Buy when unblemished; pale green, golden, or red, depending on
variety; firm; yields to pressure (Peak Season: September-November) –
Ripen in paper bag at room temperature then refrigerate up to 4 days.
Pineapple (75 calories per ½ cup; rich in vitamin C) – Buy when
plump; firm; heavy; shiny tips and leaves (year round) – Purchase
ripe and refrigerate up to 5 days.
Plum (35 calories per medium plum; source of vitamin C) – Buy when
plump; firm; bright green, yellow, red, or purple; should yield to
pressure (Peak Season: July-September) – Purchase ripe and
refrigerate up to 5 days.
Strawberry (20 calories per ½ cup; rich in vitamin C) – Buy when
firm; no blemishes; bright or deep red; fresh leaves (Peak Season:
March-July) – Refrigerate in a shallow container for 1 to 2 days.
Watermelon (25 calories per ½ cup; source of vitamin C) – Buy when
firm; shiny; heavy; red or yellow flesh, depending on variety (Peak
Season: June-September) – Buy ripe and refrigerate up to 3 days.
- from “American Medical Association Family Health Cookbook: Good
Food That’s Good For You” by Melanie Barnard and Brooke Dojny with
Mindy Hermann, RD and C. Wayne Callaway, MD (Illustrations by
Patience Brewster)
Know substitutions for salt: Miso paste, Tamari or soy sauce, Cayenne
pepper, Yeast, Herbs (various), Umeboshi Plum, Kelp granules, Dulse
flakes, Seaweeds, Soy Bullion, Garlic granules, Onion powder,
Scallions, Radish sprouts (dried), Mustard, Oregano, Basil, Thyme
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz
Michael Parman (Illustrator) ISBN: 1878736868
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
2001 newsletter-not active on some urls.
Spiritual Goal:
Change a specific habit or attitude that is keeping you from
increased spirituality and keeping your home and family from great
joy and peace.
Provident Living Goal:
Learn alternative methods of cleaning, sanitation, and sterilization
for environmental quality and sanitation in your home and first aid.
Home Storage Goal:
Rice – 50 lbs. per person
Vinegar – 1 gallon per person
Pudding Mix – 1 lb. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Shovel; tools; gloves
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Latex gloves – 2 pair per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Rice Griddlecakes
Baked Rice
Sunday Rice
Rice Croquettes
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Vegetarian Mince Pies - 1
Courses: Dessert, Pies
Serves: 1 people
Recipe Ingredients
4 oz Currants
Mincemeat
4 oz Raisins
4 oz Sultanas
2 oz Cooking dates
2 oz Candied peel
2 oz Glace cherries
2 oz Flaked almonds
1 Ripe banana - peeled
4 tablespoons Brandy or whisky
1/2 teaspoon Ground ginger
1/2 teaspoon Grated nutmeg
1/2 teaspoon Mixed spice
Pastry
8 oz Flour
4 oz Shortening
6 tablespoons Cold water
Recipe Instructions
MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor.
PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs.
Add enough flour to enable the pastry to hold together. Roll out pastry and cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins.
Fill with mincemeat and cover with another pastry circle. Press down at the edges and make a small steam hole in the top.
Bake for 10 minutes at 400F, 200C Gas 6.
These pies can be frozen before baking either in the tin or remove from tin once they are solid.
Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies
Source:
Amish Cooking, Herald Press, ISBN 0-8361-3600-4