Chive Garden Rolls
Taste of Home
Everyone who’s ever tried these rolls has found them hard to resist.
They go especially well with a green salad or steaming bowl of soup.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 15 min.
Ingredients:
1 egg
1 cup (8 ounces) fat-free cottage cheese
1/4 cup vegetable oil
2 teaspoons honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup toasted wheat germ
2-3/4 to 3-1/4 cups all-purpose flour
3 tablespoons minced chives
TOPPING:
1 egg, beaten
1 small onion, finely chopped
Directions:
In a mixing bowl, combine the egg, cottage cheese, oil, honey and salt.
Dissolve yeast in warm water; add to egg mixture. Add wheat germ and
1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and
enough remaining flour to form a soft dough.
Turn on to a floured surface; knead until smooth and elastic, about
10 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in warm place until doubled, about 1 hour.
Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in.
round cutter. Place on greased baking sheets. Cover and let rise until
doubled, about 45 minutes.
Brush tops with egg and sprinkle with onion. Bake at 350° for
15-20 minutes or until the rolls are golden brown. Yield: about 1 dozen.
Nutrition Facts
One serving: (1 roll) Calories: 205 Fat: 6 g Saturated Fat: 0 g
Cholesterol: 35 mg Sodium: 270 mg Carbohydrate: 29 g Fiber: 0 g Protein:
8 g Diabetic Exchange: 2 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Chive-Garden-Rolls
Carne Guisada
2 tablespoons cooking oil
1 pound beef stew meat
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstarch
Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Dorie
http://groups.yahoo.com/group/Simply-Spicy/
Freezer Persimmon Jam
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
Pour into sterilized jars and seal. Store in the freezer.
Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/
Eggplant Burgers
A delicious late summer meatless grill or make it under the broiler. You
might need a knife and fork to eat these hearty sandwiches.
Serves 4
2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together in a small bowl.
1 large eggplant
Cut crosswise into 1/4-inch / 5-mm thick slices to make 12-16 slices. Brush
with the oil mixture. Place on grill over medium-high heat. Close lid and
cook, turning and brushing occasionally with remaining oil mixture, until
tender, 5-10 minutes. Remove from grill. (Eggplant slices may be cooked
under the broiler or sautéed in a frypan until tender, 4-5 minutes per
side.)
8 thin slices provolone, Gouda, or other cheese
2 tomatoes (thinly sliced)
or 4 large pieces roasted red sweet peppers (SIS p. 167)
8-16 leaves fresh basil
freshly ground pepper
Place a slice of cheese on 1 eggplant slice; top with another eggplant
slice. Top with 2 tomato slices or a piece of roasted red sweet pepper,
then 2-4 basil leaves. Top with third eggplant slice, then another slice of
cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a
grind of pepper at the end (optional). Place on grill; close lid and cook
for about 2 minutes, turning once.
4 crusty rolls or 8 thin slices sturdy bread
Drizzle balsamic vinegar on inside of split rolls. Or brush the bread with
olive oil, toast it on the grill and lightly rub a cut clove of garlic over
the toasted surface. Add vegetable stacks and serve immediately. Or allow
to cool, wrap tightly, and refrigerate several hours or overnight, allowing
flavors to blend.
Pat
http://groups.yahoo.com/group/healthycheapcooking/
How to Make Bulgur and Some Bulgur Recipes
Posted by: “Pat
From the 1973 Mother Earth News archive. I have not made bulgur. It could
be very useful knowledge for anyone trying to use up a lot of stored
whole-grain wheat.
I probably won’t do it, either, but I’m interested; I’d *like* to do it.
Maybe I could sell my husband on him doing it this winter...
We do have some wheat that should be used fairly soon, although it keeps a
LONG LONG time. I believe, firmly, in the first rule of food storage: Use
what you store; store what you use. I intend to follow that rule.
But you know, my intentions are not always fulfilled.
In the case of the wheat, we stopped making (or eating bread) because we’re
both trying to lose weight.... and both succeeding, so far at least. 33
lbs down for me, about the same for my husband. Neither of us is getting
much exercise so that’s impressive, at least I’m impressed. :) Maybe I
just impress easily!
(Dean Ornish’s ‘Eat More, Weigh Less’ and Joel Fuhrman’s ‘Eat to Live’ are
the two books that we are following. Both are MDs and Ornish is very well
known for the work he’s done successfully reversing heart disease.)
Anyway, back to bulgur. I like bulgur, it’s a very healthy food (unless
you must eat gluten-free, of course), and it is useful too. I don’t know
if making it this way will work - probably.
Cheers,
Pat
What’s
For Dinner? Bulgur!
BETTY WARNER
Very likely, you’re already into whole wheat—as many of us are—because it’s
cheap, readily available almost anywhere; handy to store and versatile. If
you like this gram as is, though, you may find that you like it even better
parched and cracked . . . because bulgur—as the roasted product is
called—cooks faster than whole or cracked plain wheat and has a sweet,
nutlike flavor and crunchy texture which natural food lovers usually enjoy.
Wheat in this form has been a staple in the diets of Middle Eastern peoples
for many centuries. It’s also been produced commercially in the United
States for some years and can be bought in the supermarkets of most large
cities. However—if you’re not a great customer of the garbagemarts these
days—youll be glad to know that you can easily make your own bulgur at
home:
[1] Wash your wheat well in cool water three or four times, pour off any
chaff and discard the liquid. If the grain is very dirty you may have to
pick It over for rocks and such.
[2] Boil the clean cereal in enough water to cover until all the liquid is
absorbed and the kernels are tender and swollen to twice their original
size. This usually takes 35-45 minutes.
[3] Spread the wheat out thin on a cookie sheet or in shallow pans and
leave it in the oven at 200°F until it’s, completely dry.
[4] if necessary, rub the kernels between your hands to . remove any chaff
that may, be left.
[S] Use your mill or grinder to crack the wheat into medium-sized pieces
about the size of regular cracked wheat. (Take it easy . . . you’re not
making flour!) You could, even use a mortar and pestle, a hammer, a metate
or a rock if no machine is available. Or, if you just don’t have anything
to break up the grain with, you can use the wheat whole. It’s still good,
but it’s chewier and takes longer to cook.
[6] Store the bulgur in a tightly closed container. Then, to cook the
cereal whenever you want it, just boil it in water (for 5-10 minutes) until
it has approximately doubled in bulk.
Once you’ve made your first batch of bulgur, you’ll find plenty of
possibilities for its use. Eat the cereal plain, use it as a meat extender,
add it to bread and rolls, put it in cookies and salads . . . the limit is
your, imagination. Here’s a few recipes to get you started:
BULGUR PLAIN
2 Tbs. oil
2 cups bulgur
4 cups water, stock, tomato juice
Heat the oil in a pan, add the bulgur and saute until all the grains are
coated. Add water or stock (the more flavorful the cooking liquid, the
better the bulgur). Cover the pan tightly and simmer for 15 minutes or
until all the water is absorbed.
BULGUR FANCY
Follow the basic recipe, but while the wheat simmers add chopped onion,
diced green pepper, diced celery, mushrooms, herbs or whatever you feel
inspired to throw in.
BULGUR CEREAL
2 cups bulgur
4 cups water
salt to taste
Bring the salted water to a boil, slowly add the bulgur and let it simmer
for 15 minutes. Serve with milk and brown sugar or honey.
SESAME PILAF
1/4 cup oil or bacon drippings
1 onion, chopped
1/4 lb. mushrooms (optional)
2 cups bulgur
1/2 cup toasted sesame seeds
1 clove garlic, minced
1 Tbs. parsley, chopped
4 cups salted stock
Sauté onions and mushrooms in oil until the onions are golden. Add the
bulgur and sesame seeds and stir until the grains are coated with oil. Then
put in the stock, garlic and parsley, cover and simmer for 15 minutes.
PROTEIN PILAF
Prepare basic pilaf and, while it’s cooking, add your choice of vegetables
and herbs plus any leftover pieces of meat or chicken. When the pilaf is
done, put it all in a casserole and sprinkle the top with grated cheese
(cheddar, jack, etc.). Set the dish in the oven or under the broiler to
brown.
BULGUR STUFFING
This recipe will stuff a 4-to-6-lb. fowl, or it can be used as filling for
vegetables like squash, big zucchini, cabbage roils or green peppers.
1/4 cup oil
2 cups bulgur
4 cups stock (chicken is best)
salt
herbs as desired
1 onion, chopped or ground
2 stalks celery with tops, chopped or ground
1 green pepper, chopped or ground
cooked giblets (optional), chopped
Heat the oil, add the bulgur and sauté. Pour in the stock and the rest of
the ingredients, cover and simmer 15 minutes. Let the stuffing cool
slightly before you use it.
BULGUR SALAD
1 cup bulgur
3 cups hot water
1 /2 cup salad oil
1 cup chopped parsley
1/2 cup chopped onions (preferably green)
6 Tbs. lemon or lime juice
2 cups cut-up firm tomatoes
Cover the bulgur with hot water, soak 30 minutes and drain well. Mix in all
the other ingredients except the tomatoes and let the salad stand, covered,
to cool. When you’re ready to serve it, add the tomatoes and thoroughly The
dish be garnished with hard-boiled eggs, olives, more tomato wedges, , etc
... for pretty.
BULGUR COLESLAW
Use bulgur either cooked or soaked in hot water (see the recipe for Bulgur
Salad) and add a dashful—depending on your tastes—to any coleslaw recipe.
BULGUR RAISIN PUDDING
(adapted from The Natural Foods Cookbook by Beatrice Trum Hunter)
1/4 cup bulgur
2 cups milk
salt
1/2 cup raisins
2 eggs, separated
4 Tbs. honey
1/4 tsp. nutmeg
Mix the bulgur, milk and salt in a double boiler, cover and cook one hour
over hot water. Remove the pan from the heat, and add the raisins. When
this mixture is cool, stir it gradually into the beaten egg yolks, add the
honey and nutmeg and fold in the stiffly beaten egg whites. Bake the
pudding in an oiled casserole set in a dish of hot water at 325° for one or
until it’s set.
The ideas I’ve given here are just a few of bulgur’s many uses. For
instance, you can add the cereal to bread and yeast rolls or to cookies if
you first cover the grain with water and let it stand overnight so that it
won’t be too hard and chewy. You can also toss cooked bulgur—like
croutons—into mixed green salad (as in the coleslaw recipe) or you can use
it a meat extender just like bread, oatmeal or cracked wheat (Leftover
bulgur that was cooked in meat broth is particularly good for this
purpose.) In fact, this adaptable cereal can be used nearly any way you’re
accustomed to handling cracked wheat, and works well in almost all rice
recipes. In short, bulgur is a remarkably versatile addition to your diet .
. . and it’s good, too!
http://groups.yahoo.com/group/healthycheapcooking/
Stuffed Baked Tomatoes
2 large ripe tomatoes
3 slices bread, (I put mine in a food processor but not too fine)
2 stalks celery, diced fine
1/4 Vidalia onion, diced fine
salt and pepper to taste
2 TB melted butter
Scoop out tomatoes so as not to disturb the sides and bottom. Salt the
inside and turn upside down for about 30 minutes to drain out the
liquid. Mix the bread, celery, onion, salt and pepper together. Add
melted butter and combine. Stuff tomatoes with the bread mixture by
making a ball of the stuffing and bake at 350 for about 30 minutes or
until browned. They are to die for!!!!
P.S. You could add a slice of cheese on top just before taking out of
oven. It’s up to you. I’d like to know what you think of this recipe.
Thanks. Pat in SC
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
http://groups.yahoo.com/group/recipes-exchange/
Crockpot Chicken Drumsticks Cacciatore
This simple recipe is packed full of flavor.
Prep Time: 20 minutes
Cook Time: 7 hours,
Ingredients:
2 tablespoons olive oil
8 chicken drumsticks
3 tablespoons flour
15 oz. can Italian style tomato sauce
4 oz. jar sliced mushrooms, drained
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/4 cup water
2 Tbsp. cornstarch
Preparation:
In large skillet, heat olive oil over medium heat. Meanwhile, sprinkle
drumsticks with flour. Brown drumsticks in oil for 3-4 minutes until they
begin to
brown. Place drumsticks in slow cooker. Add all remaining ingredients except
water and cornstarch and mix to blend. Cover crockpot and cook on low for
6-8 hours. In small bowl, combine water and cornstarch and blend well. Stir
into liquid in slow cooker and cook on high 15-20 minutes longer until
thickened.
4 servings
Helen
crockpot-recipes@yahoogroups.com
Today’s Recipes:
Here’s another great dip for when unexpected company drops in or you need something quick.
Barbecue Dip
1 cup sour cream
1/2 to 3/4 cup barbecue sauce
Mix ingredients. I usually don’t measure anything in this recipe. I just start adding the barbecue sauce to the sour cream until it tastes good. It’s really yummy with plain old potato chips.
Orange Floats
Vanilla ice cream
Orange pop (or soda)
Place one scoop of ice cream in a tall glass and pour a small amount of orange pop on it. Add another scoop and more pop. Repeat this until your glass is full. Top with whipped topping and/or an orange slice.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
Berry Citrus Muffins
Posted by: “gram4two”
Berry Citrus Muffins
2 cups all-purpose flour
1/2 cup sugar
3 tsps baking powder
1 tsp grated lemon or orange peel
1/2 tsp salt
1/2 cup orange juice
1/2 cup margarine or butter, melted
1 egg
3/4 cup fresh or frozen blueberries-do not thaw
3/4 cup fresh or frozen raspberries-do not thaw
Heat oven to 400º
Line 12 muffin cups with paper baking cups or grease bottoms only.
In large bowl, combine flour, sugar, baking powder, lemon peel and
salt; mix well.
In small bowl, combine orange juice, margarine and egg; blend well.
Add to flour mixture; stir just until dry ingredients are moistened.
(Batter will be very thick.) Gently stir in berries. Divide batter
evenly into paper-lined muffin cups, filling each 3/4 full.
Bake at 400º for 18-25 minutes or until muffins are light golden
brown and toothpick inserted in center comes out clean. Cool 1
minute; remove from pan.
Serve warm.
Messages in this topic (1)
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2. Raisin, Wheat and Rye Muffins
Posted by: “gram4two”
Raisin, Wheat and Rye Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup medium rye flour
1/4 cup sugar
3 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 cup milk
1/2 cup oil
1 egg, slightly beaten
Heat oven to 375º.
Grease bottoms only of 12 muffin cups or line with paper baking cups.
In large bowl, combine all-purpose flour, whole wheat flour, rye
flour, sugar, baking powder, salt, cinnamon, nutmeg and raisins; mix
well.
Add milk, oil and egg; stir just until dry ingredients are
moistened. Fill greased muffin cups 2/3 full.
Bake at 375º for 15-20 minutes or until muffins are very light brown
and toothpick inserted in center comes out clean. Immediately
remove from pan.
Serve warm.
Messages in this topic (1)
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3. Making muffins into loaves—
Posted by: “gram4two”
Most muffin batters can easily be baked in loaf form.
In general, a recipe that calls for about 2 cups of flour and makes a
dozen muffins can be baked in a 9x5 or 8x4” loaf pan or a 9” square
cake pan.
You’ll need to increase cooking time, though the exact duration
depends on the type of recipe and type of pan. To estimate, plan on
an additional 10-15 minutes for batter baked in the square cake pan;
for the loaf pan, baking time may be doubled.
Messages in this topic (1)
http://groups.yahoo.com/group/BreadsandBeyond/
Please read the news linked here today, threats and information on being prepared, below is a sample from one link:
http://www.nationalterroralert.com/
http://www.mtnhse.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=M&Category_Code=MHCDL
Dear Valued Customers:
We regret to inform you Oregon Freeze Dry cannot satisfy all Mountain House #10 can orders and we have removed #10 cans from our website temporarily. The reason for this is sales of #10 cans have continued to increase. OFD is allocating as much production capacity as possible to this market segment, but we must maintain capacity for our other market segments as well.
Currently we are able to meet demand for Mountain House pouches and most of these products are still available for purchase on our website. Some of our dealers still have Mountain House #10 Cans available and you will need to locate them and contact them directly....Search Online Dealers
We want to clarify inaccurate information we’ve seen on the Internet. This situation is not due to sales to the government domestically or in Iraq. We do sell products to this market, but we also sell other market segments, including Ingredients and Private Label markets. The reason for this decision is solely due to an unprecedented sales spike in #10 cans sales.
We expect this situation to be necessary for several months although this isn’t a guarantee. We will update this information as soon as we know more. We apologize for this inconvenience and appreciate your patience. We sincerely hope you will continue to be Mountain House customers in the future.
* If you would like to be notified when #10 cans become available please subscribe to our newsletter.
More details on the shortages:
http://www.freerepublic.com/focus/news/2049193/posts?page=15FDA
Asserts Authority To Bankrupt Innocent Parties As Part Of FDA’s Pursuit Of “Public Health”
PerishablePundit.com ^ | July 22, 2008 | Jim Prevor
Posted on Monday, July 21, 2008 9:18:21 PM by JimPrevor
[Thanks to Gabz for the ping to this thread.]
Creating a Pollinator Garden
This presentation for children describes how “[b]y cultivating a garden, schoolyard, or even a few containers that allure these important plant partners [pollinators], students can provide vital oases amidst deserts of buildings and concrete.” Features tips on what plants to choose (such as flowers with a range of shapes and sizes), how to care for plants (avoid using pesticides), curriculum ideas, and links to related sites and articles. From the National Gardening Association.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/26487
Cal Fire: Volunteers in Prevention
Details about this California Department of Forestry and Fire Protection (Cal Fire) program in which Cal Fire trains citizens and public service groups “to assist Cal Fire’s efforts during wildland fires and other emergencies by providing information to the media and public. ... A specialized group of volunteers (HAM radio operators and CB radio groups) provide additional communication networks ... during emergencies.” Includes a fact sheet, video, and contact information.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/26519
Victory Gardens
Site for a “project funded by the City of San Francisco to support the transition of backyard, front yard, window boxes, rooftops, and unused land into organic food production areas. The SF Victory Garden program builds on the successful Victory Garden programs of WWI and WWII but redefines ‘Victory’ in the pressing context of urban sustainability.” Features information about the garden planted in front of San Francisco City Hall in 2008 and a FAQ.
URL: http://www.sfvictorygardens.org/
LII Item: http://lii.org/cs/lii/view/item/26488
1. Coconut Bread with Coconut Butter
Posted by: “countrybluebells”
Coconut Bread with Coconut Butter
2 C. all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1 1/3 C. granulated sugar
1/4 tsp. baking soda
2/3 C. vegetable oil
2/3 C. buttermilk
1/2 C. coconut flakes
2 large eggs
1 1/2 tsp. coconut extract
1/2 C. chopped pecans
Coconut Butter:
1 C. butter
1/4 C. cream of coconut
Preheat oven to 325 degrees F.
Spray bottoms of two 9 x 5 x 3-inch loaf pans.
Mix all dry ingredients together. Add buttermilk, oil, coconut,
eggs, coconut extract and nuts. Mix well with electric mixer.
Bake 1 hour.
For butter:
Mix with electric mixer until fluffy.
Serve with coconut bread.
Messages in this topic (1)
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2. King’s Hawaiian Bread
Posted by: “countrybluebells”
King’s Hawaiian Bread
6 C. flour, divided
3 eggs
1 C. pineapple juice
1 C. water
3/4 C. granulated sugar
1/2 tsp. ginger
1 tsp. vanilla extract
2 packages yeast
1/2 C. (1 stick) butter or margarine
1/2 C. flour
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla
extract and melted butter or margarine. Put 3 C. of the flour in
large mixing bowl. Add egg mixture and stir until well mixed.
Sprinkle in yeast, 1 package at a time, mixing well. Gradually add
remaining 3 C. of flour. Batter will be hard to mix with spoon.
You may have to use your hands. Make sure it is mixed well. Leave
batter in bowl and cover with cloth and place in warm place. Let
rise for 1 hour.
Remove from bowl and knead in the 1/2 C. flour. Knead about 10
times. Divide into 3 equal parts and place in well-greased round
cake pans. Cover and place in warm place and let rise again, for l
hour.
Bake at 350 degrees F for 25 to 30 minutes.
Messages in this topic (1)
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3. 60-Minute Dinner or Cinnamon Rolls
Posted by: “gram4two”
60-Minute Dinner or Cinnamon Rolls
4 1/2 c. flour
2 envelopes yeast or 1 T.
1/2 t. salt
3 T. sugar
1 1/2 c. milk, heated to 110-120°
1/4 c. margarine
cinnamon
white or brown sugar
extra melted butter or margarine
raisins, nuts, dried cherries, optional
With a mixer or by hand, mix together flour, yeast, salt and sugar.
Add warm milk and margarine, blending and kneading for 10 minutes.
Let rest for 15 minutes.
Roll out on a floured surface to about an 8×14-inch rectangle.
Spread dough liberally with melted butter. Sprinkle with cinnamon
and sugar. Dot with raisins, nuts and dried cherries. Roll the dough
up lightly starting on the longest side. Cut into 12 rolls and place
in a greased 9×13-inch pan. Let rise 30 minutes.
Bake at 350° for 18 minutes.
To make plain rolls, pinch off dough into 12 rolls after dough has
risen the first time and place in a greased 9×13-inch pan.
Bake at 350° for 18 minutes, or until golden brown.
Messages in this topic (1)
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4a. Barbecue Buns
Posted by: “Sherry”
Barbecue Buns
Makes 20 buns
5 3/4 to 6 3/4 cups unsifted flour
1/3 cup instant nonfat dry milk solids
1/4 cup sugar
1 T. salt
2 packages active dry yeast
1/3 cup softened margarine
2 cups very warm water
In a large bowl thoroughly mix 2 cups flour, dry milk solids, sugar,
and undissolved yeast. Add margarine.
Gradually add water to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 3/4 cup
flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a stiff dough. Turn out onto
lightly floured surface; knead until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm place, free from draft, until doubled in bulk, about 45
minutes.
Punch dough down; let rise again until less than doubled, about 20
minutes.
Divide dough in half; cut each half into 10 equal pieces. Form each
piece into a smooth round ball. Place on greased baking sheets about
2 inches apart; press to flatten. Cover; let rise in warm place,
until double, about 1 hour.
Bake at 375 degrees for 15 to 20 minutes, or until done. Remove from
baking sheets and cool on wire rack.
Messages in this topic (2)
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4b. Re: Barbecue Buns
Posted by: “gram4two”
Variations on Barbecue Buns
Chive Barbecue Buns:
Add 1/4 cup chopped chives to dry ingredients. Brush while warm with
melted margarine.
Bacon Barbecue Buns:
Substitute 1/4 cup bacon grease for 1/3 cup margarine and add 1/2
pound bacon, crisply fried and crumbled, after second beating. Brush
while warm with margarine.
Sesame Seed Barbecue Buns:
Add 1/4 cup toasted sesame seed to dry ingredients. Before baking,
brush buns with combined beaten egg white and 2 T. water and sprinkle
with additional sesame seed.
Dill Barbecue Buns:
Add 2 T. dill seed to dry ingredients. Brush while warm with
margarine.
Celery Seed Barbecue Buns:
Add 2 1/2 tsp. celery seed to dry ingredients. Brush while warm with
melted margarine.
http://groups.yahoo.com/group/BreadsandBeyond/
Frozen Fruit Slushie
http://www.childrensrecipes.com/frozen_fruit_slushie.htm
Enjoy!
Belinda
www.kidskreate.com
“I have wondered at times about what
the Ten Commandments would have looked like if Moses had run them through
Congress.”
- Ronald Reagan
Raspberry Freezer Pie
-
2 (8 oz) containers raspberry flavored yogurt
1 (12 oz) container frozen whipped topping, thawed
1 cup raspberries
1 (9”) prepared graham cracker crust
-
-Mix yogurt with 3 and 1/2 cups of the dessert topping until blended.
-Sweeten the raspberries, if necessary.
-Mix in raspberries and spoon into crust.
-Freeze for at least 3 hours or overnight, if possible, until it’s firm.
-Remove from freezer and top with remainder of dessert topping.
-Store in freezer.
-
NOTE: use any flavor yogurt and fruit in this recipe. Also use any flavor
or type of crust desired....very versatile.
~Kimmie
This came in on one of my other lists, and thought I would pass this on!
Here is the soap recipe.
one bar of Fels Naptha soap grated finely (I used my cheese grater)
1 1/2 cups of 20 Mule Team Borax
1 1/2 cups of Arm and Hammer Washing Soda ( couldn’t find this so just
used baking soda instead)
Mix it all together and use 2 to 3 tablespoons for each load. Store in air
tight container. I have used this in both cold and warm water.
The clothes even come out so much softer than when I just used Tide. I hope
you guys try it and are as pleased with it as I am.
Debbie
http://groups.yahoo.com/group/FunOnABudget/
Tomato Booster
Posted by: “Colette”
BlankTomato Booster Tonic:
2 Tbsp Epsom salts
1 Tbsp baby shampoo, baby wash or biodegradable dish soap
1 gallon water
Mix the ingredients in a bucket or watering can, and thoroughly soak the
soil around each tomato plant as it flowers.
For hydrating peat moss or for dry areas where water tends to run off
quickly, increase shampoo or soap 3 Tbsps per gallon
Messages in this topic (1)
http://groups.yahoo.com/group/Non-Edible-Recipes/
gnats
Posted by: “Kris”
Don’t confuse gnats with drain flies. Drain flies are a little larger than gnats and smaller than a regular house fly. They can transmit disease and cause severe allergy problems in some individuals.
It may also mean you have a broken pipe somewhere in your home. I never knew they were that dangerous until I was at an Infection Control meeting at a hospital in Atlanta. The Head of the Environmental Control Dept of the Atlanta Fulton County Health Dept, stopped the meeting when he found them in one of the bathrooms in a non-patient care portion of the hospital. The CEO of the hospital was notified immediately and an all out investigation ensued and a complete sanitation and disinfection of the hospital plumbing all occured immediatelty.
I was flabbergasted. I had seen one in my shower the previous week. So when I got home I called a plumber who had those camera things come in, they found a break in my pipes. Luckily we caught it early. So watch out for
those little boogers lol. ~~kris
Here is an exerpt from a manual about flies. Yuck lol
Drain Flies also known as moth flies and sewer flies are occasional problems in homes, emerging from sink drains, especially in the springtime. These small mothlike flies look similar to fruit flies, but they do not have red eyes. Drain flies develop by feeding on bacteria and organic materials that can colonize the gelatinous material that lines drains. Large numbers of these flies can also be produced where there is a problem with broken or leaking pipes. Infestations may also be coming from overflow in a kitchen or bathroom drain or from a garbage disposal.
Control: Drain flies, which develop on the gelatin-like coating that forms in drains and pipes, are best eliminated by removing the gelatinous slime on the inside of the pipes. Because drain cleaners may give variable results, manual cleaning may be required. Pouring boiling water down the drain to loosen the gelatinous slime may be useful. In addition, leaks in pipes that allow seepage and breeding sources should be fixed.
http://groups.yahoo.com/group/Non-Edible-Recipes/
Facial Scrub
Posted by: “Jules
This facial scrub is easy and ideal for dry, flaky skin.
1 teaspoon sugar
the juice of 1/2 lemon
While washing your face with your regular facial cleanser,
add the sugar and scrub gently. Splash the face with the lemon
juice (careful around the eyes) and rinse with cool water. Do
this once a week to keep your skin radiant.
Messages in this topic (1)
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3. Easy Wrinkle Buster
Posted by: “Jules
Wrinkle-buster
Mix a tablespoon of your orange juice with a drop or two of
almond oil or olive oil to make the mixture a little more
spreadable. Gently apply the mixture around the eye area
and the mouth area. Make this a nightly routine and your
eyes and mouth area will thank you.
Messages in this topic (1)
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4. Facial Freshener
Posted by: “Jules
There are many “facial fresheners” on the market you spritz
on to hydrate, moisturize, and freshen the face during the
day, when it’s hot, on an airplane (REMEMBER, keep it under
3 oz.), in an office where the temperatures are controlled
and the air is usually dry, etc.
While the effects of these are temporary and are used to give
you a “quick pick me up”, you can make your own spritzer for
your face. Here are a few ideas...
Use plain water or rose water (available at any drug store).
Put it in a spray bottle with a few drops of lavender oil or
any other essential oil you might like. Leave it in the
refrigerator and use it when you need a cooling “mist”. If
your skin is oily, you can mix lemon juice with water, (just
a few drops to a few ounces of water), spray on, and dab off
with a cotton ball. Watch the eyes people, you don’t want
to be spraying any of this in the eyes...
http://groups.yahoo.com/group/Non-Edible-Recipes/
1a. Chocolate Chip Banana Muffins
Posted by: “Beth
Chocolate Chip Banana Muffins
Best of Country Breads
These banana muffins are my kids’ favorite. I adapt it for adults by
adding chopped nuts or dried apricots.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 25 min.
Ingredients:
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas (2 to 3 medium)
3/4 cup semisweet chocolate chips
Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda
and salt. In another bowl, whisk the egg, oil, yogurt and vanilla. Stir
into dry ingredients just until moistened. Fold in bananas and chocolate
chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
350° for 22-25 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Yield: 16 muffins.
Nutrition Facts
One serving: (1 each) Calories: 207 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 14 mg Sodium: 186 mg Carbohydrate: 28 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins
Messages in this topic (2)
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1b. Chocolate Chip Banana Muffins
Posted by: “Beth
Chocolate Chip Banana Muffins
Light & Tasty
In Oak Creek, Wisconsin, Lauren Heyn bakes up these yummy treats. Lots
of banana flavor and plenty of chocolate chips “disguise” the whole
wheat taste in these moist muffins. They’re perfect for breakfast or an
anytime snack.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/4 cup fat-free milk
1-1/3 cups mashed ripe bananas (2 to 3 medium)
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1/3 cup chopped pecans
Directions:
In a large bowl, combine the first seven ingredients. In another bowl,
combine the eggs and milk; stir in the bananas, applesauce and vanilla.
Stir into dry ingredients just until moistened. Stir in chocolate chips.
Coat muffin cups with cooking spray or use paper liners; fill
three-fourths full with batter. Sprinkle with pecans. Bake at 375°
for 18-22 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Yield: 1 dozen.
Nutrition Facts
One serving: One muffin Calories: 191 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 36 mg Sodium: 236 mg Carbohydrate: 33 g Fiber: 4 g Protein:
4 g Diabetic Exchange: 2 starch, 1/2 fat.
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins-2
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins-2
Messages in this topic (2)
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2. Chocolate Chip Bran Muffins
Posted by: “Beth
Chocolate Chip Bran Muffins
Quick Cooking
From her Grand Rapids, Michigan home, Sara Meyers shares these sweet
treats. “They’re our favorite snack,” she explains. “Extras freeze
wonderfully.”
SERVINGS: 30
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 15 min. + cooling
Ingredients:
2-1/2 cups all-purpose flour
1-1/4 cups quick-cooking oats
1 cup sugar
2-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup peanut butter
1/3 cup vegetable oil
2 eggs
2 cups buttermilk
4-1/2 cups bran flakes cereal
1 cup (6 ounces) semisweet chocolate chips
Directions:
In a bowl, combine the flour, oats, sugar, baking soda and salt; set
aside. In a large mixing bowl, beat the peanut butter and oil until
combine. Beat in the eggs and buttermilk, Stir into the dry ingredients
just until moistened. Fold in the cereal and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
400° for 14-17 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Serve warm. Yield:
about 2-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 181 Fat: 7 g Saturated Fat: 2 g
Cholesterol: 15 mg Sodium: 271 mg Carbohydrate: 27 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Bran-Muffins
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Bran-Muffins
Messages in this topic (1)
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3. Chocolate Chip Buttermilk Scones
Posted by: “Beth
Chocolate Chip Buttermilk Scones
Country Woman
—Reba Starling-Silvey, Versailles, Missouri
SERVINGS: 17
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
3 cups self-rising flour
2/3 cup sugar
3 teaspoons baking powder
1/2 cup cold butter
1 cup (6 ounces) semisweet chocolate chips
1 cup buttermilk
GLAZE:
1 cup confectioners’ sugar
3 tablespoons water
1 teaspoon vanilla extract
Directions:
In a large bowl, combine the flour, sugar and baking powder. Cut in
butter until mixture is crumbly. Add the chocolate chips; stir in
buttermilk just until blended.
Turn dough onto a floured surface; knead gently 8-10 times. Pat into
a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in.
apart on greased baking sheets. Bake at 450° for 8-10 minutes or
until golden brown. Remove to wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle
over scones. Serve warm. Yield: about 1-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 229 Fat: 8 g Saturated Fat: 5 g
Cholesterol: 15 mg Sodium: 395 mg Carbohydrate: 37 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Buttermilk-Scones
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Buttermilk-Scones
Messages in this topic (1)
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5. Applesauce Honey Bread
Posted by: “Dorie”
Applesauce Honey Bread
2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped
Instructions
Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.
Dorie
http://groups.yahoo.com/group/CookingFor-OneOrTwo/
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http://groups.yahoo.com/group/breadsanddoughs/
1. Green Beans
Posted by: “KittyHawk”
Green Beans
Wash thoroughly. Cut in short pieces or lengthwise. (May freeze
30 to 40 minutes after blanching for 2 minutes for a better
texture). Drying time is 8 to 14 hours. Start at 120 degrees F.
for 10 hour then increase temperature to 150 degrees F. When
beans are almost dry decrease temperature to 130 degrees F.
Texture will be very dry and brittle.
Messages in this topic (1)
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2. Onions
Posted by: “KittyHawk”
Onions
Wash, remove outer paper skin. Remove tops and root ends, slice
1/8 to 1/4” thick. Blanch 4 minutes and dry until very tough and
brittle. 158 degrees F.
Messages in this topic (1)
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3. Strawberries
Posted by: “KittyHawk”
Strawberries
90% water - Select fully ripe, firm and juicy strawberries.
Wash, then remove caps, hulls, slice into 1/2” slice. Dry
at 150 degrees F. 1 to 2 hours until pliable to crisp.
Messages in this topic (1)
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4a. Cherries
Posted by: “KittyHawk”
Cherries
82% water, sour or sweet - wash, remove stems, cut in half
and discard pits. Dry - 158 degrees F. for 2 hours then reduce
temperature to 130 degrees F. and continue drying until leathery
and slightly sticky.
Messages in this topic (4)
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5. Summer Squash
Posted by: “KittyHawk”
Summer Squash
Wash, trim and cut into 1/4 inch slices. Steam for 2 1/2 to 3
minutes or blanch for 1 1/2 minutes. Place on dehydrator racks
and dry 10 to 12 hours depending on the type of dehydrator.
The texture should be leathery to brittle. Dry at 130 degrees F.
Messages in this topic (1)
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6a. Blueberries
Posted by: “KittyHawk”
Blueberries
Select large, ripe dark blueberries. Wash in cold water, remove
stems. Blanch in boiling water for 30 seconds to “check” skins.
Dry at 130 degrees F. until leathery.
Messages in this topic (2)
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7a. Re: HI ...dehydrating watermelon can it be done?
Posted by: “KittyHawk”
mmmmmmmmmmmm chocolate on watermelon that sounds yummy.
Darlene
Len / Jean wrote:
> I have dehydrated watermelon on a couple of occasions. I usually
> slice it 1/8-1/4” thick and in 1/2-1” squares/triangles. They are
> like candy ... so sweet. I have also seen a recipe where they have
> taken pieces this size and dipped them in chocolate and make it into
> actual candy :) Good stuff !
> Jean
>
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/