A good day to smile a lot.
RECIPE: STRAWBERRY/BANANA SORBET
Posted by: “Pat
From Susan Voisin again - www.fatfreevegan.com. Thanks, Susan!
We use our VitaMix for frozen desserts such as this; they’re very nice in
hot weather.
Pat
This makes about 3 large servings. Add an extra frozen banana or cup of
fruit for each additional serving.
2 frozen bananas (peel ripe bananas and wrap with plastic wrap before
freezing solid)
2 cups frozen strawberries (or fruit of choice)
milk (your choice: dairy milk, soy milk, nut milk, etc.)
sweetener of choice (liquid sweeteners, such as rice syrup or agave nectar,
dissolve best) [Pat’s note: maple syrup would well.]
Take the frozen bananas out of the freezer and break them into 3 or 4
pieces. Place them and the strawberries into the food processor and allow
them to sit for about 10 minutes, to thaw only slightly.
Cover and start the food processor. (Don’t be surprised when the processor
bucks like an angry bull when the blade hits that frozen fruit!) With it
running, add just a little bit of “milk” (you can also use water or juice
here) to help the fruit blend smoothly. I recommend about 1/4 to 1/2 cup
liquid for the amount of fruit used here. Stop the processor from time to
time and scrape down the sides. Keep processing until the fruit is the
smooth consistency of soft-serve ice cream. Add sweetener to taste (I use a
little bit of stevia) and process briefly one more time.
Serve immediately. Or you can put the whole processor into the freezer
until you’re ready to eat and give it another blending right before
serving. The sorbet can also be stored in a plastic container for up to a
few days and re-processed to soften.
http://groups.yahoo.com/group/healthycheapcooking/
An interesting research article on mycorrhizae, tells how to grow it also.
http://lists.ibiblio.org/pipermail/compostteas/2004-May/000570.html
An opinion on compost teas:
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/000112.html
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/000116.html
A page on making compost teas:
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/thread.html
God’s Angels always on the job.
I am listening to the police scanner for Denver, and the dispatcher just dispatched this to an Officer:
“There is a man, he has only one arm, and he is attempting to go up the steps in a walker AND he is not making it!”
Officer:
“I am on my way.”
“Thank you.”
And she was thankful, it was in her voice.
Maybe someone driving by saw him, or it may have shown up on the monitor, as I did not catch the building name.
scan denver.net
RECIPE: Quick Red Bean Dal
Posted by: “Pat
This recipe is from ‘Vegan Fire and Spice’ by Robin Robertson; an
interesting cookbook for those who like....um....fire and spice. :)
Pat
Red Bean Dal from Vegan Fire & Spice.
To show the versatility of the Quick Red Bean Dal, I first prepared it as a
main dish over rice (see photo). I then spread some onto tortillas with
some curried mashed potatoes made from any leftover potatoes (see photo of
a potato dosadilla from Quick-Fix Vegetarian in my February 21 post. The
combination is heavenly comfort food with an Indian twist.
The tortilla is then folded in half and toasted on both sides in a skillet.
You can then serve the “dosadilla” on a plate with a knife and fork for a
lunch or light supper, or you can cut it into wedges and enjoy them as fun
snacks or appetizer “pick-up” food.
Here is the dal recipe and the dosadilla variation:
Quick Red Bean Dal
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons organic canola oil
1 yellow onion, chopped
2 garlic cloves, finely minced
1 tablespoon finely grated ginger
1 (14.5-ounce) can crushed tomatoes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
Salt
1/2 cup water
2 tablespoons chopped cilantro leaves
Place the kidney beans in a bowl and mash with a potato ricer or stick
blender. Set aside.
Heat the oil in a large saucepan over medium heat. Add the onion and
garlic, cover and cook until softened, about 7 minutes. Stir in the ginger,
tomatoes, curry powder, coriander, cayenne, and salt to taste. Mix well.
Add the reserved beans and water and simmer until the mixture is hot and
the flavors are well blended, 10 to 15 minutes. Serve sprinkled with
chopped cilantro.
Serves 4
Dal-Potato “Dosadillas”
1 tablespoon extra-virgin olive oil
2 tablespoons minced scallions or onion
2 cups cooked mashed potatoes
2 teaspoons curry powder (or to taste)
4 whole wheat tortillas
Quick Red Bean Dal (recipe above)
Heat the oil in a small skillet. Add the scallions and cook until softened.
Add the potatoes, and curry powder and cook until well mixed and hot.
Spread the potato mixture evenly over each of the tortillas. Spread a thin
layer of dal over the potato mixture. Fold the tortillas over and place
them in a large non-stick skillet or griddle over medium-heat. Cook until
lightly browned on both sides, turning once.
Keep them warm while you cook the remaining dosadillas. Serve them whole to
be cut with a knife and fork, or cut them into wedges to eat out of hand.
Serves 4
http://veganplanet.blogspot.com/
http://groups.yahoo.com/group/healthycheapcooking/
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1. Fireworks Over America Recalls Fireworks Due to Shock Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-322
Firm’s Recall Hotline: (800) 345-3957
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Fireworks Over America Recalls Fireworks Due to Shock Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Oh Chute Parachute with Streamer Fireworks
Units: About 84,250
Distributor: Fireworks Over America, of Springfield, Mo.
Hazard: The parachutes can become entangled in overhead power lines causing a shock hazard to users and bystanders.
Incidents/Injuries: Fireworks Over America has received one report of entanglement, in which a consumer’s hand was burned and shocked.
Description: The recalled Oh Chute Parachute with streamers is a firework item with a light blue cylinder with white clouds. The model name is printed in triplicate on the front of the tube and FOA #2085 is on the lower back of the tube. This item is sold separately or in a box of four.
Sold by: Various fireworks stores nationwide from April 2007 through June 2008 for about $2.50 each and $8 a box.
Manufactured in: China
Remedy: Consumers should immediately stop using the product and return it to either the place of purchase or Fireworks Over America for a full refund.
Consumer Contact: For additional information, contact Fireworks Over America at (800) 345-3957 between 9 a.m. and 5 p.m, CT Monday through Friday, or visit the firm’s Web site at www.fireworksoveramerica.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08322.html
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2. Bayside Furnishings Recalls Youth Bed Toy Chests Sold at Costco After the Death of a 22-Month-Old Child
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-323
Firm’s Recall Hotline: (877) 494-2536
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Bayside Furnishings Recalls Youth Bed Toy Chests Sold at Costco After the Death of a 22-Month-Old Child
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: LaJolla Boat Bed and Pirates of the Caribbean Twin Trundle Beds
Units: About 9,350
Importer: Bayside Furnishings (a division of Whalen(tm)), of San Diego, Calif.
Hazard: The lid supports on the toy chests fail to prevent the lid from closing too quickly, posing an entrapment and strangulation hazard to young children.
Incidents/Injuries: CPSC received one report of a death involving a 22-month-old boy of Roseville, California. He strangled when the lid of the toy chest fell on the back of his head and entrapped his neck on the edge of the chest of a LaJolla Boat Bed.
Description: This recall involves two styles of Bayside youth beds: the LaJolla Boat Bed and the Pirates of the Caribbean Twin Trundle Bed. The preassembled toy chests are designed in the shape of a ship or boat’s “bow” and attached to the beds as a footboard. The LaJolla Boat Bed toy chest has a hardwood top and white wood base with a blue stripe. The Pirates Boat Bed toy chest has a hardwood top, wheel shape and brown wood base with decorative carvings.
Sold at: Costco and furniture retail stores nationwide and Costco.com from January 2006 through May 2008 for between $700 and $1,400.
Manufactured in: China
Remedy: Consumers should immediately stop children from using the recalled toy chests and contact the firm for instructions on receiving a free repair kit with replacement lid supports.
Consumer Contact: For additional information, contact Bayside at (877) 494-2536 anytime, or visit the firm’s Web site at www.baysidefurnishings.com to register online for the free repair kit.
Note: CPSC was alerted to this hazard by the Placer County (Calif.) Child Death Review Team.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08323.html
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3. Children’s Jewelry Recalled by Bead Bazaar USA Due to Risk of Lead Exposure
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-324
Firm’s Recall Hotline: (800) 838-1769
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Children’s Jewelry Recalled by Bead Bazaar USA Due to Risk of Lead Exposure
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: “It’s a Girl Thing” Bracelets, Necklaces, and Phone Charms
Units: About 13,000
Distributor: Bead Bazaar USA Inc., of Rockville, Md.
Hazard: The children’s jewelry could contain high levels of lead. Lead is toxic if ingested by young children and can cause adverse health effects.
Incidents/Injuries: None reported.
Description: This recall involves “It’s a Girl Thing” metal necklaces, bracelets, and phone charms. The jewelry features a variety of charms including flowers, shoes, letters and butterflies. “It’s a Girl Thing” is printed on the packaging along with the UPC numbers 633870018419 (bracelet), 633870018426 (necklace), and 633870018433 (phone charm).
Sold at: Retailers nationwide from February 2006 through June 2008 for about $6.
Manufactured in: China
Remedy: Consumers should immediately take the recalled jewelry away from children and return it to the place of purchase for a full refund.
Consumer Contact: For additional information, contact Bead Bazaar USA at (800) 838-1769 between 9 a.m. and 5 p.m. ET Monday through Friday or visit the company’s Web site at www.beadkit.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08324.html
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4. Black Cat(r) Fireworks Recalls Fireworks Due to Injury Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-325
Firm’s Recall Hotline: (913) 649-0537
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Black Cat(r) Fireworks Recalls Fireworks Due to Injury Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Screech and Scream Fountain Fireworks
Units: About 20,000
Distributor: Black Cat Fireworks, of Prairie Village, Kan.
Importer: Shiu Fung Fireworks, of China
Hazard: The firework can produce a loud bang and unexpectedly scatter debris, posing an injury hazard to the user and bystanders.
Incidents/Injuries: No injuries have been reported.
Description: The recalled Screech and Scream Fountain is a firework item with a yellow and red cylinder with red balls. The model name is printed on the front of the tube.
Sold at: Various fireworks stores nationwide from October 2006 through June 2008 for about $7.
Manufactured in: China
Remedy: Consumers should immediately stop using the product and return it to either the place of purchase or Black Cat Fireworks for a full refund.
Consumer Contact: For additional information, call Black Cat Fireworks collect at (913) 649-0537 between 9 a.m. and 5 p.m. CT Monday through Friday, or visit the firm’s Web site at www.blackcatfireworks.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08325.html
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5. July 2008 Issue of The Safety Review, CPSC’s new e-newsletter
The July 2008 edition of CPSC’s new monthly e-newsletter, “The Safety Review,” is now available. You can download it at http://www.cpsc.gov/cpscpub/pubs/tsr0708.pdf
“The Safety Review” is in Adobe Portable Document Format (PDF). Viewing this publication requires the free Adobe Acrobat(tm) Reader. You can download the Reader through http://www.cpsc.gov/cpscpub/pubs/pdf.html
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The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from more than 15,000 types of consumer products under the agency’s jurisdiction. Deaths, injuries and property damage from consumer product incidents cost the nation more than $800 billion annually. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard or can injure children. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the 30 percent decline in the rate of deaths and injuries associated with consumer products over the past 30 years.
To report a dangerous product or a product-related injury, call CPSC’s hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270, or visit CPSC’s web site at www.cpsc.gov/talk.html. To join a CPSC email subscription list, please go to www.cpsc.gov/cpsclist.aspx. Consumers can obtain this release and recall information at CPSC’s Web site at www.cpsc.gov.
Home Break-Ins Blamed On Bears
Mother Bear, Cubs Relocated
Deb Stanley, 7NEWS Producer
POSTED: 10:26 am MDT July 4, 2008
UPDATED: 12:14 pm MDT July 4, 2008
BEAVER CREEK, Colo. — A momma bear and two baby bears accused of breaking into at least two homes have been relocated, according to the Vail Daily newspaper.
The newspaper reports the bears were also spotted on a hiking trail and a road, where they refused to move for a pickup truck.
continues and has links to several other bear reports and photos.
RECIPE: Cabbage and Bean Soup
Posted by: “Pat
This one isn’t seasonal (except the green beans), to say the least. Mostly,
people don’t seem to want hot soup in hot weather. But if I wait till cold
weather to post it, I’ll have lost the recipe by then.
This is a good, basic, staff-of-life kind of soup.
Pat
3 tbs olive oil
3 leeks, chopped [Pat’s Note: these are usually expensive, you can
substitute onions for leeks, if you wish.]
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Olive oil
Parmesan
In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (test by tasting).
Place a slice of bread in individual bowls; drizzle
with olive oil; sprinkle with Parmesan and ladle soup
on top.
[Pat’s Note: some basil wouldn’t hurt.]
http://groups.yahoo.com/group/healthycheapcooking/
Roast Turkey Breast-—with Gravy & Lemon
Posted by: “Russie-— >^..^<”
ROAST TURKEY BREAST
1 whole turkey breast on the bone (6 1/2 pounds)
2 tbs lemon juice
1 tbs olive oil
1/2 tsp lemon pepper
1 1/2 tsp dried Italian seasoning
2 tbs flour
14 1/2 oz can chicken broth
ROAST TURKEY: Heat oven to 375 degrees. Rub turkey on all sides with lemon juice and oil. Rub lemon pepper and Italian seasoning over turkey. PLACE in a roasting pan, breast side up, and roast in oven for 2 hours or until 165 degrees on thermometer. Let rest 15 min. before slicing.
MAKE GRAVY: Pour off all but 3 tbs of the drippings. Whisk together the flour and broth. Stir into roasting pan and scrape up any browned bits. Simmer 3 min. Strain and keep warm.
SLICE turkey, serve with gravy, vegetables and stuffing, if desired. MAKES 4 SERVINGS OF TURKEY.*
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2. Smoky Turkey and Veggie Frittata-—with Gouda
Posted by: “Russie-— >^..^<”
SMOKY TURKEY AND VEGGIE FRITTATA
1 tbs olive oil
2 cups assorted vegetables, cut into bite size
6 large eggs
3 tbs skim milk
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cups cubed cooked turkey breast
1 cup smoked diced Gouda cheese
1 tbs chopped parsley
HEAT oven to 325 degrees. Spray a skillet with nonstick spray. Add oil to skillet and heat. Add vegetables and cook 7 min. or until tender. In a bowl, whisk together the eggs, milk, salt and pepper. Stir in turkey and 1/2 cup Gouda.
POUR egg mixture into skillet. Cook 5 min. stirring. Sprinkle remaining cheese over top of mixture and transfer skillet to oven. Bake 20 min.
TO SERVE: Slide onto plate and cut into 4 servings. Garnish with parsley. MAKES 4 SERVINGS.*
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3. Honey Ginger Glazed Carrots-—with Chives
Posted by: “Russie-— >^..^<”
HONEY GINGER GLAZED CARROTS
2 tbs butter
3 pounds thin carrots, peeled and cut into 3 inch lengths
3 tbs honey
2 tbs each snipped chives and chopped crystallized ginger
1 tsp kosher salt
1/2 tsp freshly ground pepper
Melt butter in a large Dutch oven or pot. Add carrots and toss until evenly coated, cover pot. Cook 12 min. tossing 3 times or until crisp tender. Uncover, toss with honey. Raise heat to medium high stir cook until carrots are tender and glazed, 5 min. Add remaining ingredients and toss. Serves 8.
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4. Warm Potato Salad Dijonnaise-—with Tarragon & Scallions
Posted by: “Russie-— >^..^<”
WARM POTATO SALAD DIJONNAISE
1 1/2 pounds baby red and Yukon Gold potatoes, halved
3 tbs creamy Dijon mustard
2 tbs each seasoned rice vinegar and olive oil
1 tbs fresh tarragon, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
4 scallions, thinly sliced
Place potatoes in a large pot and fill with cold water to cover. Bring to a boil, boil 15 min. or until potatoes are tender. Drain in colander. In bowl, whisk mustard, vinegar, oil, tarragon, salt and pepper. Add potatoes and scallions, toss until coated. Serve immediately while still warm or at room temp. Serves 8.
http://groups.yahoo.com/group/SimpleMeals/
Help: I need a subsitute for Chili sauce!/ Sandra
Posted by: “Momma Legs”
Chili Sauce
From The Fannie Farmer Cookbook (Canada, UK), by Marion Cunningham.
Ingredients:
2 cups canned tomatoes
1 onion, chopped
Dash of cayenne pepper
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1 tablespoon sugar
1/4 cup vinegar
2 tablespoons chopped green pepper
1/2 teaspoon salt, approximately
Instructions:
In a heavy-bottomed saucepan, combine the tomatoes, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Simmer, uncovered, for 1 hour. Add the green pepper and simmer 30 minutes more. Add salt to taste. Chill before serving.
Yield: 1-1/2 cups
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6a. Help: I need a subsitute for Chili sauce!
Posted by: “Momma Legs”
MMMMM-—— Recipe via Meal-Master (tm) v8.05
Title: Chili Sauce
Categories:
Yield: 4 Servings
Boil together two dozen ripe tomatoes, three small
green peppers or a half teaspoonful of cayenne
pepper, one onion cut fine, half a cup of sugar.
Boil until thick; then add two cups of vinegar;
then strain the whole, set back on fire and add a
tablespoonful of salt, and a teaspoonful of each
ginger, allspice, cloves and cinnamon; boil all
five minutes, remove and seal in glass bottles.
This is very nice.
-—— Original Message ——
From: sandra
Or a recipe for a simple one.
Thanks
Sandra
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6b. Help: I need a subsitute for Chili sauce!
Posted by: “Momma Legs”
Chili sauce
Servings: 12 servings
Ingredients
16 Dried red chili pods 1 Hot water
2 Cloves garlic 1 Salt to taste
Instructions
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili
leave some veins. Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods in an electric blender (or food processor)
and add enough water to almost cover them, leaving about two inches
headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
sauce seems to be too thick, add more water and blend for another 1 minute
or until skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
http://groups.yahoo.com/group/SimpleMeals/
http://groups.yahoo.com/group/SimpleMeals/
Red, White and Blue Parfaits
Posted by: “Sandy U.”
Red, White and Blue Parfaits
8 oz. cream cheese, softened
1 16-oz. container vanilla yogurt
2 Tbsp. lemon juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
Whipped topping for garnish
8 parfait glasses or other clear glasses
Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place one
quarter cup of cream cheese mixture in the bottom of each glass followed by
one quarter cup strawberries. Repeat with cream cheese mixture and
blueberries. Top with whipped topping and serve. These desserts are tasty,
colorful and right in keeping with the red, white and blue holiday. You
could add a layer of sponge cake in each glass if you want to make the
dessert a little more hearty.
The Skinny: Use fat-free yogurt, light cream cheese and low-fat whipped
topping. For those of you that don’t remember, whipped topping is prepared
whipped cream-like topping that comes in a plastic container. It isn’t as
good as real whipped cream but is easy and you can get low fat or fat-free
varieties.
*~Sandy U.~*
All-Day Meatballs
Posted by: “Beth
All-Day Meatballs
http://www.tasteofhome.com/Recipes/All-Day-Meatballs
http://www.tasteofhome.com/Recipes/All-Day-Meatballs
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2a. Re: Crockpot Hot German Potato Salad
Posted by: “Ray”
Looking through this recipe, which I’m anxious to try, it seems you
forgot to indicate how much onion to use.
Ray
-— In casseroles_and_crockpots@yahoogroups.com, Richard
>
> Crockpot Hot German Potato Salad
>
> Makes 8-10 servings
>
> 8 med. potatoes, peeled and cut into 1/4” slices
> 2 celery ribs, chopped
> 1 cup water
> 2/3 cup cider vinegar
> 1/3 cup sugar
> 2 tbsp. quick-cooking tapioca
> 1 tsp. salt
> 3/4 tsp. celery seed
> 1/4 tsp. pepper
> 6 bacon strips, cooked and crumbled
> 1/4 cup minced fresh parsley
>
> In a crockpot, combine potatoes, celery and onion. In a bowl,
combine
> water, vinegar, sugar, tapioca, salt, celery seed and pepper. Pour
over
> potatoes; stir gently to coat. Cover and cook on HIGH for 4-5 hrs.
or until
> potatoes are tender. Just before serving, sprinkle with bacon and
parsley.
>
> Quick Cooking Sept./Oct. 2000
http://groups.yahoo.com/group/casseroles_and_crockpots/
CHEESY TUNA CASSEROLE
Posted by: “angelkisses51
Cheesy Tuna Casserole
1 - 1 lb. Bag of egg Noodles
2 small cans tuna, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 can green peas
1 cup cheddar cheese
1 cup crushed potato chips
combine tuna, soups and peas
Heat on medium heat until hot
Cook noodles according to pkg directions.
Mix noodles and tuna mixture and put into 9x13 pan
Sprinkle cheese on top, followed by chips
Bake at 350 for 20 minutes
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9. CP BEEF STEW ITALIANO
Posted by: “angelkisses51
Beef Stew Italiano
2 1/2 pounds beef stew meat — cut into 1” cubes
4 carrots — cut into 1/2” pieces
1 large onion, thinly sliced, separated into rings
1 28 oz can whole tomatoes — cut up
2 cups water
1 teaspoon salt
1 1/2 teaspoons Italian seasoning
2 teaspoons instant beef bouillon
1 cup uncooked mostaccioli or other pasta
Brown meat in slow cooker (or in skillet is easier) on top of range or
skillet on medium heat. Transfer pot to base or meat to slow cooker. Add
remaining ingredients except pasta to cooking pot. Stir to combine.
Cover and cook on low setting for 7 - 9 hours (OR high for 3 - 4 hours).
Increase heat to high. Add pasta and stir to blend. Cover and continue
cooking for 30 minutes until pasta is done.
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10. CP CHICKEN ITALIAN STYLE
Posted by: “angelkisses51
Chicken Italian Style
1 4 lb chicken — cut up
3 tablespoons olive oil
2 onions — sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 celery ribs — cut in small chunks
2 cups potatoes — diced
1 cup ripe tomatoes — chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen peas — thawed
Brown the chicken parts in oil. Add salt, pepper and onions and cook for
another 5 minutes. Put celery and potatoes in the bottom of the slow
cooker and top with browned chicken, onions, tomatoes, 1/2 cup water,
oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas,
cover and cook on high 15 minutes.
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11. CP ASSORTED BEAN ITALIAN CASSEROLE
Posted by: “angelkisses51
Assorted Italian Bean Casserole
3 (16-oz. ) cans red kidney beans, drained
3 (16-oz. ) cans chick peas (garbanzo beans), drained
3 (16-oz. ) cans cannellini beans, drained
3 (16-oz. ) cans great Northern beans, drained
1 tsp. salt
1 tsp. garlic powder
1 tsp. Italian seasonings
2 envelopes dry onion soup mix
Combine all ingredients in at least a 6-quart slow cooker.
Stir well, cover and cook on Low for 6-8 hours or on High for 3-4 hours.
*If you have a smaller slow cooker, you may use one can each of beans
and cut seasonings in half.
Serves 8-10.
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12. CREAMY ITALIAN CP CHICKEN
Posted by: “angelkisses51
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 Env Italian salad dressing mix
1/4 c water
1 8 oz pkg cream cheese — softened
1 10. 75 oz can cream of chicken soup — undiluted
1 4 oz can mushroom stems and pieces — drained
hot cooked rice or noodles
Place the chicken in a slow cooker. Combine salad dressing mix and
water; pour over chicken. Cover and cook on low for 3 hours. In a small
mixing bowl, beat cream cheese and soup until blended. Stir in
mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices
run clear. Serve over rice or noodles.
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13. CP EGGPLANT ITALIANO
Posted by: “angelkisses51
Eggplant Italiano
1 1/4 pounds eggplant — cut into 1-inch cubes
2 medium onions — thinly sliced
2 ribs celery — cut into 1-inch pieces
1 tablespoon olive oil — divided
1 16 ounce can diced tomatoes — undrained
3 tablespoons tomato sauce
1/2 cup pitted ripe olives — cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers — drained
1 teaspoon dried oregano or basil
salt & pepper to taste
fresh basil leaves and leaf lettuce for garnish
Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in slow
cooker. Cover and cook on low 3 1/2 to 4 hours or until eggplant is
tender. Stir in olives, vinegar, sugar, capers and oregano. Season with
salt and pepper. Cover and cook 45 minutes to 1 hour or until heated
through. Garnish, if desired.
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14. WHAT A CROCK
Posted by: “steve doyle”
WHAT A CROCK
Slow-cooked Carrot and Sweet Potato Soup With Cranberry Relish is
perfect to serve on a rainy day. It’s colorful and comforting, a
perfect combination to chase away rainy day blues. Carrot and Sweet
Potato Soup With Cranberry Relish
CROCKPOTS are just so helpful and versatile - and they are my
favorite kitchen appliance. I do think it’s important for home cooks
to not limit the use of their slow cookers to soups and stews, but if
you prefer those dishes, think outside the box a bit.
It’s a traditional soup with a nontraditional spin - it is served
with a fresh fruit relish.
It’s also full of nutrients, so you can both savor the taste and feel
good about your healthy eating.
CARROT AND SWEET POTATO SOUP WITH CRANBERRY RELISH
Serves 4 to 6.
Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tbs. fresh orange juice
1 tb. chopped shallots (1 medium) (Green onion July be substituted.)
1/2 tsp. sugar
Soup:
2 large carrots, peeled and cut into 2-inch pieces
1 large sweet potato, peeled and cut into 2-inch chunks
1 small onion, cut into 8 wedges
4 cups organic vegetable broth
1 tsp. finely grated fresh ginger
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbls. chopped fresh flat-leaf parsley
1. Combine ingredients for relish in a small bowl; cover and
refrigerate for
later use.
2. Put all other ingredients, with the exception of the parsley, into
slow
cooker.
3. Cook on Low for 6 to 8 hours., Remove half of mixture to blender.
Purée and place in large bowl. Purée the other half and add to
already puréed mixture in large bowl.
5. Remove relish from refrigerator and add parsley to relish.
6. Ladle soup into serving bowls and top with spoonful of relish
mixture.
Note: I found organic vegetable broth in a 32-ounce box at
Albertson’s. If you are not able to find fresh cranberries in the
produce section, substitute 2 to 4 tablespoons canned whole-berry
cranberry sauce for the fresh. I made it both ways, and the taste
difference is negligible.
A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.
http://groups.yahoo.com/group/casseroles_and_crockpots/
1a. Cheddar Batter Bread
Posted by: “Beth
Cheddar Batter Bread
Best of Country Breads
I love batter breads because I can offer my family delicious homemade
bread without the hassle of kneading and shaping the dough. This is
terrific with chili.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter, softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
Additional cornmeal
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, onion
powder, salt and pepper. In a small saucepan, heat milk and butter to
120°-130°. Add to dry ingredients; beat until moistened. Add egg;
beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in
cornmeal and remaining flour. Stir in cheese (batter will be thick). Do
not knead. Cover and let rise in a warm place until doubled, about 20
minutes.
Stir dough down. Grease an 8-in. x 4-in. x 2-in. loaf pan and
sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover
and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10
minutes before removing from pan to a wire rack. Store in the
refrigerator. Yield: 1 loaf (16 slices).
Nutrition Facts
One serving: 1 slice Calories: 125 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 24 mg Sodium: 90 mg Carbohydrate: 18 g Fiber: 1 g Protein:
4 g Diabetic Exchange: 1 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Cheddar-Batter-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Batter-Bread
Messages in this topic (3)
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2a. Cheddar Biscuit Cups
Posted by: “Beth
Cheddar Biscuit Cups
Taste of Home
It takes only four ingredients to stir up these moist and tender cheddar
biscuits. “You can double the recipe have leftovers for breakfast the
next day. Just split open, toast and butter,” suggests Sara Dukes of
Bartow, Georgia.
SERVINGS: 5
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
Directions:
In a small bowl, combine the flour and cheese. Stir in milk and
mayonnaise just until moistened.
Fill five greased muffin cups two-thirds full. Fill empty muffin
cups halfway with water. Bake at 425° for 17-20 minutes or until
golden brown. Yield: 5 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 175 Fat: 8 g Saturated Fat: 4 g
Cholesterol: 17 mg Sodium: 398 mg Carbohydrate: 19 g Fiber: 0 g Protein:
6 g
Comments
Re: Cheddar Biscuit Cups
I love and make these when we camp! They are easy and taste wonderful!
Sassafras245
http://www.tasteofhome.com/Recipes/Cheddar-Biscuit-Cups
http://www.tasteofhome.com/Recipes/Cheddar-Biscuit-Cups
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3. Cheddar Biscuits
Posted by: “Beth
Cheddar Biscuits
Quick Cooking
“I often serve my family these warm cheese biscuits with a hearty
breakfast of bacon and eggs,” shares Colleen Horudko of Warman,
Saskatchewan. “They freeze well, too.”
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1/3 cup shortening
1 cup buttermilk
Directions:
In a bowl, combine flour, baking powder, baking soda and salt. Cut in
cheese and shortening until crumbly. Add buttermilk; stir until just
moistened.
Turn onto a lightly floured surface; knead 8-10 times. Roll out to
1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an
ungreased baking sheet. Bake at 425° for 10-12 minutes or until
golden brown. Yield: 16 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 118 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 6 mg Sodium: 251 mg Carbohydrate: 13 g Fiber: 0 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Cheddar-Biscuits
http://www.tasteofhome.com/Recipes/Cheddar-Biscuits
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4. Cheddar Bread Twists
Posted by: “Beth
Cheddar Bread Twists
Taste of Home
These quick-to-fix bread sticks are light and flaky, with a little
crunch. Serve the cheesy twists as a side dish or even as an appetizer
with dip. Tracy travers of Fairhaven, Massachusetts shared the recipe.
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
1 sheet frozen puff pastry, thawed
1 egg white
1 tablespoon cold water
1/2 cup shredded cheddar cheese
Dash salt
Directions:
Place the puff pastry on a greased baking sheet. In a small bowl, beat
the egg white and water; brush over pastry. Sprinkle with cheese and
salt.
Cut into ten 1-in. strips; twist each strip three times. Bake at
400° for 10-13 minutes or until golden brown. Yield: 10 breadsticks.
http://www.tasteofhome.com/Recipes/Cheddar-Bread-Twists
http://www.tasteofhome.com/Recipes/Cheddar-Bread-Twists
Messages in this topic (1)
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5. Cheddar Buttermilk Biscuits
Posted by: “Beth
Cheddar Buttermilk Biscuits
Taste of Home’s Holiday & Celebrations Cookbook
Every bite of these flaky biscuits get a little kick from cayenne pepper
and sharp cheddar cheese. They’re a nice accompaniment to soup and stew.
—Kimberley Nuttall, San Marco, California
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp cheddar cheese
3/4 cup buttermilk
Directions:
In a bowl, combine the flour, sugar, baking powder, salt and cayenne.
Cut in butter until mixture resembles coarse crumbs. Add the cheese and
toss. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll
to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1
in. apart on an ungreased baking sheet. Bake at 425° for 15-18
minutes or until golden brown. Serve warm. Yield: 6-8 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 261 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 39 mg Sodium: 530 mg Carbohydrate: 28 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Cheddar-Buttermilk-Biscuits
http://www.tasteofhome.com/Recipes/Cheddar-Buttermilk-Biscuits
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6. Cheddar Casserole Bread
Posted by: “Beth
Cheddar Casserole Bread
Quick Cooking
Whether served on a brunch buffet or alongside a bowl of soup, one wedge
of Marillyn Miner’s rugged round loaf won’t be enough. The bake from
Santa Margarita. California only needs a few items to create this savory
sensation that keeps guests asking for more.
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup mayonnaise*
1 egg, beaten
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Directions:
In a bowl, combine the flour, baking powder and salt. Add the milk,
mayonnaise and egg; mix just until combined. Fold in the cheese and
onions. Spoon into a greased 9-in. round baking pan.
Bake at 425° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Refrigerate any leftovers. Yield: 6-8 servings.
Nutrition Facts
One serving: (1 slice) Calories: 377 Fat: 22 g Saturated Fat: 9 g
Cholesterol: 67 mg Sodium: 505 mg Carbohydrate: 33 g Fiber: 1 g Protein:
12 g
http://www.tasteofhome.com/Recipes/Cheddar-Casserole-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Casserole-Bread
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7. Cheddar Chili Braid
Posted by: “Beth
Cheddar Chili Braid
Best of Country Breads
Hot roll mix gives me a head start when making this savory bread. I
usually make it with a big pot of chili and serve thick warm slices for
“dunking”.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 30 min.
Ingredients:
1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
2 eggs
2 cups (8 ounces) shredded cheddar cheese
2 tablespoons canned chopped green chilies, drained
2 tablespoons grated Parmesan cheese
Directions:
In a large bowl, combine contents of roll mix and yeast packet; stir in
water, one egg, cheddar cheese and chilies. Turn onto a floured surface;
knead dough until smooth and elastic, about 5 minutes. Cover and let
rest for 5 minutes.
Divide into thirds. Shape each into a 14-in. rope. Place ropes on a
greased baking sheet and braid; pinch ends to seal and tuck under. Cover
and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese.
Bake at 375° for 30 minutes or until golden brown. Remove from pan to
a wire rack. Yield: 1 loaf.
Nutrition Facts
One serving: (1 slice) Calories: 222 Fat: 8 g Saturated Fat: 4 g
Cholesterol: 56 mg Sodium: 397 mg Carbohydrate: 27 g Fiber: 1 g Protein:
9 g
http://www.tasteofhome.com/Recipes/Cheddar-Chili-Braid
http://www.tasteofhome.com/Recipes/Cheddar-Chili-Braid
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8. Cheddar Chive Bread
Posted by: “Beth
Cheddar Chive Bread
Reminisce Extra
“THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili.
In addition to a garnish of cheddar cheese on the chili, which Mom often
added, we had her wonderful bread, chock-full of cheese flavor.
Sometimes I’ll make the dough into rolls or soft breadsticks.”
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 40 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
5-3/4 to 6-1/4 cups all-purpose flour
3 cups (12 ounces) shredded cheddar cheese
1/2 cup chopped dried chives
1/4 cup butter or margarine, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon dried thyme
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add 3 cups flour,
cheese, chives, butter, sugar, salt and thyme; beat for 2 minutes. Stir
in enough of the 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 two loaves and place in greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake
at 350° for 40-45 minutes or until golden brown. Remove from pans to
cool on a wire rack. Yield: 2 loaves. If Cooking for Two: Wrap one loaf
in heavy-duty aluminum foil and freeze.
Nutrition Facts
One serving: (1 slice) Calories: 139 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 15 mg Sodium: 189 mg Carbohydrate: 19 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Bread
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9. Cheddar Chive Muffins
Posted by: “Beth
Cheddar Chive Muffins
Quick Cooking
“These savory muffins have been a favorite since I made the first batch
several years ago,” reports Donna Royer of Largo, Florida. “I usually
have all of the ingredients on hand, so they’re easy to mix up at the
last minute. They’re great with dinner.”
SERVINGS: 12
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
1-1/4 cups milk
3/4 cup mashed potato flakes
1 egg
1/3 cup vegetable oil
1 cup (4 ounces) shredded cheddar cheese
1-2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons snipped chives
1 tablespoon dried parsley flakes
2 teaspoons baking powder
1 teaspoon salt
Directions:
In a small saucepan, bring milk to a boil. Remove from the heat; stir in
potato flakes. Let stand for 2 minutes. Whip with a fork until smooth;
cool slightly. Transfer to a large bowl. Beat in egg, oil and cheese.
Combine the flour, sugar, chives, parsley, baking powder and salt; stir
into potato mixture just until moistened (batter will be thick).
Fill greased muffin cups three-fourths full. Bake at 400° for
20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes;
remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 199 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 31 mg Sodium: 347 mg Carbohydrate: 21 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Muffins
http://www.tasteofhome.com/Recipes/Cheddar-Chive-Muffins
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10. Cheddar Corn Bread
Posted by: “Beth
Cheddar Corn Bread
Taste of Home
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
Directions:
In a large bowl, combine the corn bread mix, eggs, milk and yogurt until
blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. x
2-in. baking dish.
Bake at 400° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cut into squares. Serve warm. Yield: 12
servings.
Nutrition Facts
One serving: (1 piece) Calories: 148 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 48 mg Sodium: 314 mg Carbohydrate: 22 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Corn-Bread
http://www.tasteofhome.com/Recipes/Cheddar-Corn-Bread
Another Group Owned By *~Beth~*
http://groups.yahoo.com/group/breadsanddoughs/
Anise Cookies - Italian
Anise Cookies
Reminisce
“MY AUNT would make these cookies for dessert. I can remember walking
into the house and I’d almost swoon when I smelled them baking—the
aroma seemed to fill every room. They were my favorite, and they still
are. Back then, I used to pretend Aunt Carmella made them especially for
me!”
SERVINGS: 21
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min. + cooling
Ingredients:
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons crushed aniseed
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1-1/4 teaspoons vanilla extract
2 eggs
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions:
Line a baking pan with foil; set aside. In a bowl, combine the flour,
baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
In a small mixing bowl, cream butter and 3/4 cup sugar until light
and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour
mixture.
Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on
the prepared baking sheet. Smooth the surface of each rectangle; brush
with milk and sprinkle with remaining sugar.
Bake at 375° for 20 minutes or until golden brown and firm to the
touch. Remove from the oven and reduce heat to 300°. Transfer
rectangles with foil to a wire racks; cool for 15 minutes. Place
rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place
slices, cut side down, on baking sheets.
Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to
cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2
dozen.
Nutrition Facts
One serving: (2 each) Calories: 178 Fat: 8 g Saturated Fat: 3 g
Cholesterol: 32 mg Sodium: 194 mg Carbohydrate: 22 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Anise-Cookies
http://www.tasteofhome.com/Recipes/Anise-Cookies
All-Purpose Meat Sauce - Italian
Posted by: “Beth
All-Purpose Meat Sauce
Country Woman
Meet the Cook: Experimenting with different herbs and spices led to this
sauce...my husband does not like bland food! I now make it for him and
our three children - 5, 3 and 22 months - at least once a week. Marc
says it’s even better the next day. -Sonja Fontaine, Winnipeg, Manitoba
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 30 min.
Ingredients:
1 pound ground beef
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
Pinch each dried thyme, tarragon and ground cinnamon
Hot pepper sauce and cayenne pepper to taste
Directions:
In a large skillet or Dutch oven, cook the beef and garlic until beef is
browned; drain. Stir in all remaining ingredients. Simmer, uncovered,
for 30 minutes or until sauce is as thick as desired, stirring
occasionally. Serve over pasta or rice, or use for making lasagna,
pizza, chili dogs, tacos or sloppy joes. Yield: 4 cups.
Nutrition Facts
One serving: (1/2 cup) Calories: 142 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 30 mg Sodium: 721 mg Carbohydrate: 9 g Fiber: 1 g Protein:
13 g
http://www.tasteofhome.com/Recipes/All-Purpose-Meat-Sauce
http://www.tasteofhome.com/Recipes/All-Purpose-Meat-Sauce
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3. Almond Cherry Biscotti - Italian
Posted by: “Beth
Almond Cherry Biscotti
Best of Country Cookies
I love baking all kinds of cookies, but since I’m Italian, biscotti is
my all-time favorite. I remember nibbling on these as a child each
Christmas.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold butter
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
1 cup halved candied cherries
Directions:
In a large bowl, combine the flour, sugar, salt and baking powder. Cut
in butter until mixture resembles coarse crumbs.
In another bowl, whisk the eggs, milk and vanilla; stir into dry
ingredients until blended. Stir in almonds and cherries (dough will be
crumbly).
Divide dough in half; shape into two balls. On an ungreased baking
sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
Bake at 350° for 30-35 minutes or until golden brown. Carefully
remove to wire racks; cool for 20 minutes. Transfer to a cutting board;
cut diagonally with a sharp knife into 3/4-in. slices. Place cut side
down on ungreased baking sheets.
Bake for 15 minutes or until firm. Remove to wire racks to cool.
Store in an airtight container. Yield: 2 dozen.
Nutrition Facts
One serving: 2 biscotti Calories: 293 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 46 mg Sodium: 176 mg Carbohydrate: 46 g Fiber: 2 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Almond-Cherry-Biscotti
http://www.tasteofhome.com/Recipes/Almond-Cherry-Biscotti
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4. Almond-Apricot Chicken Salad - Italian
Posted by: “Beth
Almond-Apricot Chicken Salad
Country Chicken Cookbook
Here’s a one-of-a-kind pasta salad that combines tender chicken, sweet
apricots and crunchy vegetables. Plus, the lemony dressing can’t be
beat.
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
1 package (8 ounces) spiral pasta
1 package (6 ounces) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon pepper
3/4 cup sliced almonds, toasted
Directions:
Cook pasta according to package directions, adding apricots during the
last 4 minutes. Drain and rinse with cold water; place in a large bowl.
Add broccoli, chicken, onions and celery. In a small bowl, combine the
next eight ingredients. Pour over salad and toss to coat. Cover and
chill until ready to serve; fold in almonds. Yield: 8-10 servings.
Nutrition Facts
One serving: (1 cup) Calories: 411 Fat: 24 g Saturated Fat: 6 g
Cholesterol: 52 mg Sodium: 524 mg Carbohydrate: 31 g Fiber: 4 g Protein:
17 g
Comments
Re: Almond-Apricot Chicken Salad
Wonderful combination of flavors!!! Nice change from same old chicken
salad.....Great Recipe!
noble6570
http://www.tasteofhome.com/Recipes/Almond-Apricot-Chicken-Salad
http://www.tasteofhome.com/Recipes/Almond-Apricot-Chicken-Salad
http://groups.yahoo.com/group/world-recipe-fiesta/
Grilled corn and vegs.
http://whatscookingamerica.net/Vegetables/GrillingCorn.htm
http://bbq.about.com/od/fruitandvegetables/a/aa060806a.htm
http://www.howtodothings.com/food-and-drink/a2567-how-to-grill-corn-on-the-cob.html
Here is one way of doing it that I didn’t think of.
It would be great for kids too.
http://video.about.com/bbq/Grilled-Corn-on-the-Cob.htm
1. Blueberry Preserves
Posted by: “KittyHawk”
Blueberry Preserves
5 cups fresh blueberries, stemmed and washed
2 tsp lemon juice
2 1/4 cups sugar
grated rind of 1 orange
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
Combine all ingredients in a large stainless pot. Cook to the jell point
or until desired thickness is reached. Stir frequently.
Ladle into prepared jars leaving 1/4 inch head space. Process for 10
minutes in a boiling water bath. Adjust time according to altitude.
Makes 5 half pints
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2a. Strawberry Margarita Preserves
Posted by: “KittyHawk”
Strawberry Margarita Preserves
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 Tbsp triple sec
2 Tbsp strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and
measure
2 cups Combine berries, apples and lemon juice in a large stainless
steel or enamel saucepan. Bring to a full boil stirring constantly. Add
sugar to boiling fruit and stir until dissolved. Boil gently uncovered,
stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Remove mixture from heat. Stir in tequila, triple sec and schnapps.
Return to heat
and boil for 5 minutes.
Ladle into hot jars, leaving 1/4 inch headspace. Remove bubbles. Process
in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes: 6 half pints
________________________________________________________________________
________________________________________________________________________
3a. Papaya Peach Preserves
Posted by: “KittyHawk”
Papaya Peach Preserves
3 1/2 cups thinly sliced, pitted, peeled peaches (about 1 1/2 lb)
2 cups 3/4 inch cubed, seeded, peeled papayas (about 1 1/2 lb)
1/4 cup lemon juice
1/4 cup water
1 - 6 inch vanilla bean
1 package powdered pectin
5 cup granulated sugar
Prepare jars and lids.
Combine peaches, papayas, lemon juice, water and vanilla bean in a large
saucepot. Simmer mixture 10 to 15 minutes, stirring occasionally. Stir
in pectin; bring to a boil over high heat, stirring constantly. Add
sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1
minute, stirring constantly.
Remove from heat. Remove vanilla bean. Skim foam if necessary. Ladle hot
preserves into hot jars, leaving 1/4 inch headspace. Wipe jar rim clean.
Screw band down evenly and firmly just until a point of resistance is
met - fingertip tight.
Process 10 minutes in a boiling water bath. Adjust time according to
altitude.
Yields about 6 half pints
________________________________________________________________________
________________________________________________________________________
4a. Banana Split Conserve
Posted by: “KittyHawk”
Banana Split Conserve
4 cups thoroughly mashed bananas
5 cups granulated sugar
2/3 cup bottled lemon juice
1 tsp Fruit Fresh
1 package liquid pectin
3 - 1 oz squares unsweetened dark chocolate
2 Tbsp light rum or rum extract
1 cup coarsely chopped walnuts
In a medium stockpot, combine the mashed bananas, lemon juice and Fruit
Fresh. Gradually add in the sugar and chocolate.
Over medium heat, heat the mixture stirring constantly, until the sugar
is dissolved and the chocolate is melted.
Increase the heat to medium high and bring the mixture to a full rolling
boil, stirring constantly so it will not scorch. Stir in the liquid
pectin and return to a full rolling boil for 1 more minute, stirring
constantly.
Skim off any foam. Remove the stockpot from the heat, stir in the
walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head
space. Wipe rims. Cap and seal. Process in a water bath canner for 10
minutes for half pints or 15 minutes for pints. Adjust time according to
altitude.
Yields 9 to 10 half pints
________________________________________________________________________
________________________________________________________________________
5. Cherry Preserves
Posted by: “KittyHawk”
Cherry Preserves
4 cups cherries, pitted and chopped
5 cups granulated sugar
1 Tbsp almond extract
juice and grated zest of one lemon
1 package powder pectin
Sort and wash fully ripe cherries. Remove stems and pits. Chop fine.
Put cherries, pectin, lemon juice and zest into a large stockpot and
bring to a boil on high heat, stirring constantly.
Add the sugar, continue stirring, and bring to a rolling boil. Boil hard
for one minute. Remove from heat and stir in almond extract.
Ladle into sterilized jars leaving 1/4 inch headspace. Process in a
boiling water bath for 10 minutes. Adjust time according to altitude.
Yields: 7 half pints
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Happy 4th of July!
~ Hooray for the Red, White and Blue coloring page
http://www.janbrett.com/flag_hooray.htm
~ Pledge Allegiance to the Flag coloring page
http://www.janbrett.com/pledge_allegiance_to_the_flag_coloring_page.htm
~ Hedgie Love Okinawa Japan coloring page
http://www.janbrett.com/hedgie_loves_okinawa.htm
~ Hedgie wants to be a Blue Angel when He Grows Up coloring page
http://www.janbrett.com/hedgie_wants_to_be_a_blue_angel1_.htm
~ Okinawa Diving Mural
http://www.janbrett.com/okinawa_mural/okinawa_coloring_mural_main.htm
~ Stationery for Friendly Letters Together we Stand
http://www.janbrett.com/stationery/friendly_letter_together_we_stand.htm
~ Together We Stand Email Postcard
http://www.janbrett.com/vcards/gbrowse.php?cat_id=48
[Sorry, my fault, I missed this in my email..granny]
July 6, 2008 Anti-Terrorism News - UnitedStatesAction.com
(Iraq) Al-Qaeda is driven from Mosul bastion after bloody last stand
http://www.timesonline.co.uk/tol/news/world/iraq/article4276323.ece
(Iraq) Al Qaeda in Iraq Defeated?
http://www.outsidethebeltway.com/archives/2008/07/al_qaeda_in_iraq_defeated/
Iraqi Parties, After Meetings in Finland, Agree on Principles to Guide Further Talks
http://www.nytimes.com/2008/07/06/world/middleeast/06iraq.html?ref=world
(Iraq) Dirty Money And Deadly Diehards — criminal gangs and diehard Sunnis still a problem in Iraq
http://www.strategypage.com/qnd/iraq/articles/20080706.aspx
Huge Iraqi stockpile of uranium is secretly shipped into Canada
http://www.570news.com/news/international/article.jsp?content=w0705115A
Afghanistan orders investigation into US attack — allegations that civilians were hit
http://news.yahoo.com/s/ap/20080706/ap_on_re_as/afghan_violence;_ylt=An.pmZVZYbD5YioK7GJza0ms0NUE
(Afghanistan) Afghan officials: US missiles killed 27 civilians (update)
http://news.yahoo.com/s/ap/20080706/ap_on_re_as/afghan_violence;_ylt=AjM8rLeffKWA0qpMiVL9.zCs0NUE
(Afghanistan) Where Afghan heroin is turned into Kalashnikovs
http://www.sundayherald.com/international/shinternational/display.var.2381313.0.0.php
(Afghanistan) Canada’s top soldier doesn’t believe Taliban making a comeback
http://www.theglobeandmail.com/servlet/story/RTGAM.20080705.wnatynczyk0705/BNStory/Front
(Pakistan) Blast Strikes Pakistani Police Station — in Islamabad, at least 19 killed, Baitullah Mehsud being investigated
http://www.cbsnews.com/stories/2008/07/06/world/main4235241.shtml
— see Animesh Roul’s July 6th post
http://counterterrorismblog.org/2008/07/pakistan_deadly_suicide_blast.php#trackbacks
(Pakistan) ‘Jihadistan’ in Hindu Kush - the rise of a terrorist state (Commentary)
http://www.newkerala.com/one.php?action=fullnews&id=81680
(Pakistan) Terror camps active in Pakistan, says Zardari
http://indiatoday.digitaltoday.in/index.php?option=com_content&task=view&id=10945&issueid=61&Itemid=1
(Pakistan) Terror plot foiled in Quetta — police defuse a kg of explosive material
http://www.thenews.com.pk/daily_detail.asp?id=122487
(Pakistan) ANALYSIS: Political dimensions of counter-terrorism
http://www.dailytimes.com.pk/default.asp?page=2008%5C07%5C06%5Cstory_6-7-2008_pg3_2
(Pakistan) ‘Govt may ink deals with other Swat militants’
http://www.dailytimes.com.pk/default.asp?page=2008%5C07%5C06%5Cstory_6-7-2008_pg7_12
(Pakistan) ANALYSIS-Crises surround Pakistan government’s 1st 100 days
http://www.reuters.com/article/latestCrisis/idUSISL88893
(India) ULFA ceasefire group not to lay down arms — United Liberation Front of Assam
http://in.news.yahoo.com/43/20080706/812/tnl-ulfa-ceasefire-group-not-to-lay-down_1.html
(India) Mobs Unleash Terror on Highway, Thousands Stranded
http://www.kashmirobserver.com/index.php?option=com_content&view=article&id=401:mobs-unleash-terror-on-highway-thousands-stranded&catid=50:localnews&Itemid=81
(India) 30 kg of RDX recovered from militant hideout in J-K
http://www.ptinews.com/pti%5Cptisite.nsf/0/4DDC1218833AC9DB6525747E003948D4?OpenDocument
(India) Militant attacks on RIMS official continue even as one more killed
http://www.kanglaonline.com/index.php?template=headline&newsid=42635&typeid=1
(U.S.) Holy Land defendants ask judge to dismiss terrorism financing case
http://www.dallasnews.com/sharedcontent/dws/dn/yahoolatestnews/stories/070608dnmetholyland.2eee6e7.html?npc
— see Andrew Cochran’s June 23rd post
http://counterterrorismblog.org/2008/06/seventh_circuit_vacates_holy_l.php
(U.S.) Foundation Hires Terrorism Guru For NYPD — Marc Sageman
http://www.wnbc.com/news/16803120/detail.html?rss=ny&psp=news
— see Jeffrey Imm’s March 17th post
http://counterterrorismblog.org/2008/03/non-interventionism.php
US removes uranium from Iraq
http://news.yahoo.com/s/ap/20080706/ap_on_re_mi_ea/iraq_yellowcake_mission;_ylt=AgAlT3nMQSTEkTqRf1r9u.Ws0NUE
(U.S.) Undercover city detective finds hints of danger among mosques
http://www.nydailynews.com/news/ny_crime/2008/07/05/2008-07-05_undercover_city_detective_finds_hints_of.html
(U.S.) Data-sharing: Many terror suspects have U.S. records
http://www.star-telegram.com/national_news/story/743209.html
US wants sci-fi killer robots for terror fight
http://news.scotsman.com/world/US-wants—scifi-killer.4260519.jp
(U.S.) CIA Chief Tries to Repair Damage From Scandals
http://www.courant.com/news/nationworld/hc-hayden0706.artjul06,0,4119853.story?track=rss
(U.S.) FBI Surveillance Team Reveals Tricks Of The Trade
http://www.npr.org/templates/story/story.php?storyId=92207687
(UK) Britain to watch island allegedly used to ferry terrorism suspects — suspicion about Diego Garcia outpost
http://www.denverpost.com/ci_9798013?source=rss
(UK) Russian espionage endangering British safety — distracting MI5 from fight against terror
http://uk.news.yahoo.com/itn/20080706/tuk-russian-espionage-endangering-britis-dba1618.html
Israel hands Hezbollah list of demands prior to swap
http://www.haaretz.com/hasen/spages/999329.html
Israel reopens Gaza crossings three days after rocket attack
http://news.yahoo.com/s/afp/20080706/wl_mideast_afp/mideastconflictgaza_080706071130
Israel successfully tests missile interceptor: report
http://news.yahoo.com/s/afp/20080706/wl_mideast_afp/mideastdefenceweapons_080706073431
Hamas television slams U.S. resolution over terror group brand
http://english.people.com.cn/90001/90777/90854/6442879.html
(Palestine) Abbas to hold talks in Syria on inter-Palestinian dialogue
http://www.earthtimes.org/articles/show/217089,abbas-to-hold-talks-in-syria-on-inter-palestinian-dialogue.html
(Iran) Report: U.S. fears Israeli strike won’t take out Iran nukes
http://www.haaretz.com/hasen/spages/999334.html
Iran Says Its Nuclear Policy Has Not Changed
http://www.nytimes.com/2008/07/06/world/middleeast/06iran.html?_r=1&ref=world&oref=slogin
Iran’s Leaders Divided on U.S — Recent Contradictory Remarks Illustrate Debate Over Relations
http://www.washingtonpost.com/wp-dyn/content/article/2008/07/05/AR2008070501402.html
(Iran/Israel) US Pentagon doubts Israeli intelligence over Iran’s nuclear program
http://www.telegraph.co.uk/news/worldnews/middleeast/2253414/US-Pentagon-doubts-Israeli-intelligence-over-Iran%27s-nuclear-programme.html
(Iran) Maliki: Iraq no launch pad for Iran strike
http://www.tehrantimes.com/index_View.asp?code=172450
Syria ‘would break links with Iran’ if America steps in to help it
http://www.timesonline.co.uk/tol/news/world/iraq/article4276323.ece
(Syria) Police Kill 9 Inmates at Syrian Prison. Syrian military police officers fired on Islamist inmates
early on Saturday during a riot at a prison outside Damascus.
http://www.nytimes.com/2008/07/06/world/middleeast/06syria.html?hp
(Lebanon) Editorial: Lebanon’s new status quo
http://www.dailytimes.com.pk/default.asp?page=2008\07\06\story_6-7-2008_pg3_6
(Lebanon) Bomb Explodes Near Ain al-Hilweh
http://www.naharnet.com/domino/tn/NewsDesk.nsf/getstory?openform&1181FECAF9360EF4C225747D0027959E
Gaza cease-fire sputters
http://www.mcclatchydc.com/homepage/story/43232.html
(Gaza) Hamas TV: U.S. bill to outlaw us aims at silencing free voices
http://www.haaretz.com/hasen/spages/999080.html
Abbas spokesman rules out Hamas talks in Syria
http://www.turkishpress.com/news.asp?id=239977
Israel, Palestinians to meet in Washington
http://www.upi.com/Top_News/2008/07/05/Israel_Palestinians_to_meet_in_Washington/UPI-60951215284208/
(Saudi Arabia) A Betty Ford clinic for jihadis. PlayStations, new kitchens and art classes
are part of Saudi Arabia’s softly, softly approach to rehabilitating terrorists.
http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/tv_and_radio/article4275042.
Mauritanian Police Arrest Suspected Terrorist: Sources — responsible for communications within Ansar Allah group
http://www.nasdaq.com/aspxcontent/NewsStory.aspx?cpath=20080706%5cACQDJON200807060820DOWJONESDJONLINE000284.htm&&mypage=newsheadlines&title=Mauritanian%20Police%20Arrest%20Suspected%20Terrorist:%20Sources
Libya Islamists in talks on ending struggle — Libyan Islamic Fighting Group “practically defunct”
http://www.timesofmalta.com/articles/view/20080706/world-news/libya-islamists-in-talks-on-ending-struggle
Yemen blast just one sign of nation’s troubles
http://www.latimes.com/news/nationworld/world/la-fg-yemen6-2008jul06,0,3995552.story?track=rss
Egypt uncovers three tunnels on border with Gaza strip
http://www.haaretz.com/hasen/spages/999094.html
Algeria vows to pursue reconciliation peace push
http://www.gulfnews.com/region/Algeria/10226552.html
(Nigeria) Gunmen kidnap brother of Nigerian soccer star
http://canadianpress.google.com/article/ALeqM5h9haDCkTJn2xdrDkMAD-l7NX52dQ
(Nigeria) Militant leader killed in Bayelsa gang war
http://www.vanguardngr.com/index.php?option=com_content&task=view&id=11720&Itemid=0
(Georgia) Five Blasts In Georgia Near Conflict Zone
http://www.nytimes.com/reuters/world/international-georgia-abkhazia-explosion.html
Turkish army says killed two PKK guerrillas
http://www.reuters.com/article/featuredCrisis/idUSL05431573
(Turkey) Barzani remarks ruin chances of Erdogan meeting with Kurds
http://www.todayszaman.com/tz-web/detaylar.do?load=detay&link=146692&bolum=102
Turkey Arrests Retired Generals In Coup Probe
http://www.nytimes.com/reuters/world/international-turkey-arrests-generals.html
(Philippines) New Army deployment near MILF camp criticized (my title)
http://www.mindanews.com/index.php?option=com_content&task=view&id=4691&Itemid=190
(Indonesia) Home Affairs says no intelligence or info to suggest Mas Selamat is in Indonesia — escaped Jemaah Islamiyah leader on the run
http://sg.news.yahoo.com/cna/20080706/tap-358631-231650b.html
(Indonesia) Cross-border Cooperation key to Combat Terrorism, says Indonesian FM
http://malaysia.news.yahoo.com/bnm/20080706/tts-d8-indonesia-terrorism-993ba14.html
Indonesian official says arrests of Islamic militants have weakened terror network
http://malaysia.news.yahoo.com/ap/20080706/tap-as-indonesia-terror-64ed358.html
(Sri Lanka) 35 rebels, 1 soldier killed in Sri Lanka
http://www.kansascity.com/news/world/story/691806.html
(North Korea) At Group of 8 summit, Bush defends decision on North Korea — to remove from state sponsor of terror list
http://www.iht.com/articles/2008/07/06/asia/07prexy.php
(Colombia) Video shows orderly hostage rescue become celebration
http://www.cnn.com/2008/WORLD/americas/07/04/hostage.drama/index.html?section=cnn_latest
(Colombia) Rescue of hostages may stir FARC’s wrath
http://www.miamiherald.com/news/world/story/595091.html
__._,_.___
If reposting elsewhere, please credit source of this research as UnitedStatesAction.com
SALMONELLOSIS, SEROTYPE SAINTPAUL, TOMATOES - USA (12): MORE DOUBTS
*******************************************************************
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: Fri 4 Jul 2008
Source: CDC [edited]
http://www.cdc.gov/salmonella/saintpaul/
Case count information as of 9 pm EDT, 3 Jul 2008
Since April 2008, 943 persons infected with _S._ Saintpaul with the
same genetic fingerprint have been identified in 40 states, the
District of Columbia, and Canada. These were identified because
clinical laboratories in all states send Salmonella strains from ill
persons to their State public health laboratory for characterization.
No new states report ill persons. The number of ill persons
identified in each state is as follows: Alabama (2 persons), Arkansas
(10), Arizona (45), California (8), Colorado (12), Connecticut (4),
Florida (2), Georgia (24), Idaho (4), Illinois (93), Indiana (14),
Iowa (2), Kansas (17), Kentucky (1), Louisiana (1), Maine (1),
Maryland (29), Massachusetts (22), Michigan (7), Minnesota (8),
Missouri (12), New Hampshire (4), Nevada (11), New Jersey (9), New
Mexico (98), New York (28), North Carolina (10), Ohio (7), Oklahoma
(23), Oregon (10), Pennsylvania (8), Rhode Island (3), South Carolina
(1), Tennessee (8), Texas (356), Utah (2), Virginia (29), Vermont
(2), Washington (4), Wisconsin (10), and the District of Columbia
(1). One ill person is reported from Ontario, Canada. The ill person
reported travel to the USA and became ill on the day of the return
trip to Canada.
Among the 645 persons with information available, illnesses began
between 10 Apr 2008 and 26 Jun 2008, including 225 who became ill on
1 Jun 2008 or later. Many steps must occur between a person becoming
ill and the determination that the illness was caused by the outbreak
strain; these steps take an average of 2-3 weeks. Therefore, an
illness reported today may have begun 2-3 weeks ago. Patients range
in age from less than 1 to 99 years; 50 percent are female. The rate
of illness is highest among persons 20 to 29 years old; the rate of
illness is lowest in children 10 to 19 years old and in persons 80 or
more years old. At least 130 persons were hospitalized.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[Since ProMED’s last posting on this still ongoing outbreak, 92
additional cases have been linked to the implicated strain of _S._
Saintpaul, 4 more states are involved (Iowa, Louisiana, Alabama, and
South Carolina) and 52 more cases (more than half of all the newly
reported cases) have occurred in June 2008. To date, 225/943 (nearly
24 percent) of all cases had the onset of illness essentially after
the announcement of the tomato risk. Additionally, the 1st case
reported from Canada has occurred (but was acquired in the USA). More
and more interest continues to occur regarding alternative sources,
but sources likely tied to meals with tomatoes. - Mod. LL]
*****
[2]
Date: Sat 5 Jul 2008
Source: CNN [edited]
http://www.cnn.com/2008/HEALTH/07/05/salmonella.outbreak/
Starting Mon 7 Jul 2008, FDA inspectors will expand the salmonella
search beyond tomatoes to include cilantro, jalapeno and serrano
peppers, scallions and onions. Tomatoes have been the suspected
source of a salmonella outbreak, but other foods are being looked at.
The FDA said it is going to test some foods from Mexico for
salmonella before they enter the USA market as part of the agency’s
investigation into the recent salmonella outbreak. The samples will
be taken to warehouses, where they will be tested.
“If [the sample] tests negative, it’s open to release” into the
marketplace, David Acheson, FDA’s associate commissioner for food
protection, said Saturday [5 Jul 2008]. “The amount of testing is
unlikely to have a significant impact to the flow of products into
the USA,” he added.
A former director of the Food and Drug Administration’s import
operations said the expanded search raises a number of questions
about the salmonella investigation.
“Where’s the contaminated product?” asked Carl Nielsen. “How would
you know? And where along the supply chain did it happen? Was it at
the retail level? Is somebody doing something to expose the product
at the retailer? Is it at the wholesale? Is it at the grower? Is it
at the processor? Is it in transport? Where is it? They don’t know.”
Although the source of the outbreak of the rare form of bacteria,
_S._ Saintpaul, remains unknown, it has produced many casualties,
including a 450 million dollar slice off tomato growers’ income, said
Tommy Thompson, former secretary of the Department of Health and
Human Services.
—
Communicated by:
ProMED-mail
promed@promedmail.org