“Spiders are creepy because they don’t say a word they just appear!! “
[It made me laugh.......]
Chervil
Posted by: “KittyHawk”
Chervil
Pick small bunches in a group in the spring when plants are immature.
Dry whole bunches by removing alternate dehydrator trays and arranging
bunches thinly over trays. Dry at no more than 110 degrees F., turning
bunches once, until leaves are brittle, about 12 to 18 hours. Cool. Chop
or crumble leaves, discarding stems.
To Use: Use 1 Tbsp to garnish salads. Add 2 to 3 Tbsp to flavor soup or
egg and cheese dishes.
________________________________________________________________________
________________________________________________________________________
3. Celery Leaves
Posted by: “KittyHawk”
Celery Leaves
Remove leaves from celery stalks or accumulate them in a plastic bag in
the refrigerator. Wash an drain dry. Chop or leave whole.
Spread chopped or whole celery leaves thinly over trays. Dry at no more
thasn 110 degrees F. for 6 to 8 hours, or until crisp. Crumble and store.
To Use: Use dried leaves s you would celery, in soups, stews, salalds
and cooked dishes.
________________________________________________________________________
________________________________________________________________________
4. Chives
Posted by: “KittyHawk”
Chives
Betty E. M. Jacobs, author or Profitable Herb Growing, has advice on
drying chives. Don’t. She believes too much of the flavor is lost, and a
pot of chives is easy to keep inside and productive all winter.
If you disagree, try this:
With scissors, cut chives tops from the plant before flowers form. Chop
into 1/4” pieces. Do not wash, but discard any dirty pieces.
Spread chives in a thin layer over trays and dry at no ore than 110
degrees F. until brittle, about 4 to 6 hours.
To Use: Dried chives add a mild flavor to salads and casseroles.
Sprinkle 1 Tbsp dried chives over an omelet before cooking or into 2
eggs to be scrambled. Add 1 Tbsp with each cup of milk in a white sauce
to add flavor and color.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Parmesan Pepper Wreath
Serving Size: 16
1 1/4 cups warm water (105 to 115 F)
2 packages Fleischmann’s Active Dry Yeast
2 Tbsp sugar
1 1/2 tsp medium ground black pepper
1 tsp salt
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 egg
1 cup grated Parmesan cheese (4-ounces)
1 egg white lightly beaten
Additional medium grind black pepper — optional
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour;
blend well. Stir in whole egg, cheese and enough remaining flour to make
soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; divide into
three equal pieces. Roll each to 28 inch rope; braid ropes. Place on
greased baking sheet. Form braid into circle; pinch ends together to seal.
Cover; let rise in warm, draft free place until doubled in size, about 20
to 40 minutes.
Brush loaf with egg white. If desired, sprinkle with additional pepper.
Bake at 375 degrees F. for 25 to 30 minutes or until done. Remove from sheet;
cool on wire rack.
Submitted by: Darlene
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Teri’s Mock Raspberry Jam
5 cups mashed green tomatos
5 cups sugar
Lrg. Package Black or Red Raspberry Jello
1 tsp. Lemon Juice
Cook for 20 minutes
Put in mixture into hot bottles and hand tighten lids.
Process in Hot Water Bath for 10 mins for pints.
(I like using a food processor or blender for the
tomato’s instead of just mashing)
Can use any kind of Jello for any flavor. You can really use your imagination with this recipe. And use up all those green tomato’s that usually go to waste because they don’t ripen before the first frost.
Have Fun and ENJOY!!!!!!!
Hugs...Teri =^.^=
When you get to your wit’s end,
you will find God lives there.
Another Lady played with the recipe, made her version of this recipe and was pleased with it...
Jello Jams
Posted by: “* Thea
Today I tried Terri’s recipe using two bags of frozen peaches (3 cups each
that ground to 5 cups) and raspberry Jell-o for a peach melba jam. I did add
just a 1/2 teaspoon of almond extract before canning.
It turned out delicious and very pretty. Thank you Terri.
Tomorrow, is zucchini and cherry Jell-o day! :-)
http://groups.yahoo.com/group/home_canning/
My friend Mary made jello jam, using strawberry jello and figs.........it was wonderful.
granny
Interesting site, has lids for sale, if you live in Australia, but the other information is also useful, under free recipes I see, canning, soap making and food.
http://greenlivingaustralia.com.au/jars.html#newlids
http://www.inspection.gc.ca/english/fssa/concen/2008melinfoe.shtml
Report on Testing Results for Melamine in Foods Containing Milk and Milk-Derived Ingredients from China
2008-10-30
Simplified Chinese version in Portable Document Format
Traditional Chinese version in Portable Document Format
Melamine - Certain products from China - 2008
Main Page | Report on Testing Results
The Government of Canada continues to take action in collaboration with international food safety regulatory officials, at the border and within Canada to protect the safety of the Canadian food supply from the hazards posed by potential melamine contamination of milk or milk-derived ingredients in products for sale in Canada.
The presence of melamine in food at very low levels is known to occur on occasion due to environmental exposure (e.g., from packaging or processing). The presence of low levels in food is not indicative of adulteration and at such levels does not pose a health risk. In other words, detection of melamine in a food product does not automatically indicate that there is a risk to human health.
For the purpose of differentiating between the presence of low background levels of melamine in food and the problem of intentional adulteration, Health Canada has set the following interim standards for melamine in products containing milk and milk-derived ingredients:
* Infant formula and sole source nutrition products, including meal replacement products
o Maximum of 1.0 part per million (ppm*)
* Other food products containing milk and milk-derived ingredients
o Maximum of 2.5 ppm*
[*These levels will apply to a combined concentration of melamine and cyanuric acid (a chemical generally found together with melamine).]
It remains Health Canada’s policy that levels of potential contaminants in infant foods should be kept as low as reasonably achievable.
These interim standards are set to ensure that all age groups and segments of the population are protected and were developed using a consistent approach adopted by other food regulatory agencies in Europe, Australia, New Zealand and the United States. Should new scientific evidence become available, Health Canada’s risk assessment will be reviewed and the interim standards will be re-examined. Testing results that are above interim standards will be assessed to determine what action is appropriate.
Health Canada and CFIA collaborate on determining the risk and the best mitigation strategy. Test results are considered as are other factors such as usual levels of consumption and what groups are most likely to consume a certain product (different level of risk for infants than for adults). It is important to note that no melamine was detected in the testing of infant formula samples available for sale in Canada.
The CFIA is testing a targeted range of products containing milk and milk-derived ingredients from China that could be in Canada. More than 450 products have been tested so far. Any product found to contain melamine at levels at or above the standards will not be allowed for sale in Canada. Other actions may be taken depending upon the risk to human health. Products that have tested positive at levels higher than the interim standards are listed below. This table will be updated as the CFIA investigation continues.
Products with melamine levels higher than interim standards (tested by CFIA) Product Name Origin Distribution Action Taken
Maliban Lemon Puff 200g UPC4 791034 017015 (MFD: 04/08/2008 EXP: 04/10/2009) Sri Lanka Ontario and Quebec Recall from retail
(2008-10-29)
Macau Specialties Coconut Cakes 180 g (Expiry Date 08/2009)
UPC: 6 925539 036167 Macau Ontario and Quebec Recall from retail
(2008-10-24)
Lotte brand Koala’s March Chocolate Biscuits (Expiry Date 15.06.09) China Ontario and Quebec Recall from retail
(2008-10-23)
Lotte brand Koala’s March Assorted Biscuits (Expiry Date 25.11.08) China Ontario and Quebec Recall from retail
(2008-10-23)
Lotte brand Koala’s Strawberry Snack White Chocolate Filled Biscuits
(Code 20080215) China Ontario Recall from retail
(2008-10-20)
Lotte brand Koala’s March Chocolate Biscuits Double Chocolate Flavour (Expiry Date 14.02.08) China British Columbia Recall from retail
(2008-10-18)
Lotte brand Koala’s March Chocolate Biscuits (Expiry Date 29.06.09) China British Columbia Recall from retail
(2008-10-18)
KaKa Mong Lee Shang Biscuits with Chocolate Jam
UPC 0 27035 30243 5 Taiwan Ontario Recall from retail
(2008-10-16)
Mengniu mango flavour sour milk beverage
Code 20071105/T318/KTeb China Alberta and
Saskatchewan Recall from retail
(2008-10-16)
Mengniu strawberry flavour sour milk beverage
Code 20071113/X20205//kcf China Alberta and
Saskatchewan Health Hazard Alert and Recall
(2008-10-15)
Sherwood Brands Pirate’s Gold Milk Chocolate Coins China National Consumer Advisory and Recall
(2008-10-08)
Four Seas Cake (strawberry) - 5 packs China British Columbia
and Alberta Recall from retail
(2008-10-06)
Four Seas Cake (chocolate) - 5 packs China British Columbia
and Alberta Recall from retail
(2008-10-06)
Kaiser Strawberry and Choco Dressing Pretzel Taiwan Ontario
Consumer Advisory and Recall
(2008-10-01)
[Updated 2008-10-09]
Mr. Brown 3 in 1 Coffee Products Taiwan National
Health Hazard Alert and Recall
(2008-09-30)
Last Updated: 2008-10-30
Other products may have been recalled, but not tested, due to the possibility of melamine contamination (e.g., some exporters in other countries have notified Canadian importers or companies of potential contamination and those companies have voluntarily recalled product). Please visit the main melamine page to see a list of all recalled product.
There have been no reported illnesses associated with the consumption in Canada of any of the products listed above.
A Border Lookout is in place to look for products that contain milk or milk-derived ingredients or finished food products that could contain these ingredients from Chinese sources. When products meeting those criteria are identified, they are referred to the CFIA for further investigation. The Government of Canada is also working with its international partners to identify product at risk that could be available on store shelves.
[I did not check the urls, most of them I have been to visit, they are good and full of info...granny]
The Library
Posted by: “RealFoodSimpleLife@yahoogroups.com“
LIFESTYLE AND REFERENCE
The Country Encyclopedia by Carla Emery
RAISING YOUR OWN FOOD
Lasagna Gardening, by Patricia Lanza
Lasagna Gardening with Herbs, by Patricia Lanza
Forest Gardening: Cultivating an Edible Landscape, by Robert Hart
Edible Forest Gardens (2 volume set), by Jacke & Toensmeier
Food Not Lawns, by H. C. Flores
Gardening When It Counts: Growing Food in Hard Times, by Solomon
Four-Season Harvest, by Coleman & Damrosch
All New Square Foot Gardening, by Bartholomew
Carrots Love Tomatoes: Secrets of Companion Planting, by L. Riotte
Roses Love Garlic: Companion Planting, by L. Riotte
Seed to Seed: Seed Saving and Growing Techniques, by Ashworth & Whealy
Barnyard in Your Backyard, by Damerow
Storey’s Guide to Raising Chickens, by Damerow
Storey’s Guide to Raising Rabbits, by Bennett
Animal Vegetable Miracle by Barbara Kingsolver
Omnivores Dilemma by Michel Pollan
PRESERVING YOUR FOOD
BALL Complete Book of Home Preserving, by Kingry & Devine
Complete Guide to Home Canning and Preserving, by U.S. Dept. of Agriculture
Putting Food By, by Greene, Hertzberg & Vaughan
Root Cellaring, by Bubel & Bubel
Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game, by Eastman
Big Book of Preserving the Harvest, by Costenbader
HEALTH AND HEALING
Breakthrough by Suzanne Somers
Ageless by Suzanne Somers
VOLUNTARY SIMPLICITY/HOMESTEADING SKILLS
www.backhomemagazine.com
www.backwoodshome.com
www.countrysidemag.com
www.smallfarmtoday.com
www.motherearthnews.com
www.grit.com
www.growingedge.com (growing veggies in water)
Build better garden soil: http://www.motherearthnews.com/Modern-Homesteading/2007-04-01/Better-Garden-Soil.aspx
Compost Guide: http://www.compostguide.com/
Composting: http://www.epa.gov/epawaste/conserve/rrr/composting/index.htm
Vermiculture: http://www.cityfarmer.org/wormcomp61.html
Vermiculture: http://www.vermiculture.com/
Vermiculture: http://earth911.org/blog/2007/04/02/composting-with-worms/
The Soul of Soil, from Countryside and Small Stock Journal: http://www.countrysidemag.com/issues/83/83-5/the_soul_of_soil.html
How To Make Compost: http://www.countrysidemag.com/issues/83/83-5/how_to_make_compost.html
No Till, Permanent Bed Farming: http://www.countrysidemag.com/issues/86/86-4/Ken_Hargesheimer.html
Broccoli Cheese Soup
1 (16 oz.) bag frozen broccoli
2 cups chicken broth
2 cups Half & Half
2 cans cream of potato soup
1 cup diced Velveeta cheese
Boil first two ingredients for 8 minutes, covered. Add Half & Half and
potato soup.
Melt cheese in soup. Serve.
JL in South Jersey
Easy Coconut Pie
1 (3 oz) pkg cream cheese, softened
2 tbsp. sugar
1 1/3 c. coconut
1/2 tsp. almond extract
1/2 c. milk
8 oz. Cool Whip
1 prepared refrigerated pie crust or graham cracker crust
Combine cream cheese, sugar, milk, and coconut in a blender about 30
seconds. Fold into Cool Whip and add almond extract.
Spoon into crust and freeze until firm (about 4 hours).
Sprinkle with additional coconut (toasted, if desired). Let pie stand at
room temp 5 minutes before cutting.
Judy/Buffalo
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
<*> To visit group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
Posted by: “Chupa Babi”
Slow Cooker Chinese Pepper Steak
1 1/2 lbs boneless beef round steak
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tomato, chopped
2 red bell peppers, or green, cut into strips
3 tbsp cornstarch
3 tbsp water
1 cup fresh bean sprouts
4 scallions, finely chopped
First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.
Source: Frewerd, Sherry “Family Favorite Asian Crock Pot Recipes.” Family Favorite Asian Crock Pot Recipes. 15 Feb. 2008.
Formatted by chupa Babi: 10.31.08
ChupaNote: with the soy and hoisin sauce, I thought the salt was too much. I’d leave it out next time and increase the pepper or use some garlic chili paste.
http://groups.yahoo.com/group/slowcooker/
Garden Stuffed Mushrooms
1/2 cup stuffing mix, crushed
1/4 cup butter or margarine, melted
1/4 cup finely chopped carrot
1/4 cup finely chopped green pepper
pinch of pepper
2 tblsp finely chopped onion
16 mushrooms, about 2 inch, stems removed
Heat oven to 350F (180C). In small bowl mix all the
ingredients together except mushrooms. Fill each
mushroom cap with 1 tablespoon filling. Place the
Garden Stuffed Mushrooms in a buttered 13x9-inch
baking pan. Bake the Garden Stuffed Mushrooms for 20
to 25 minutes or until tender.
Source: Unknown
Posted by: Tonya
http://groups.yahoo.com/group/cheapcooking/
SLOPPY JOE UNDER A BUN
1 1/2 lb. ground beef
1 med. onion, minced
1/2 cup greeen pepper, minced or cut small
1 (15 1/2 oz) can sloppy joe sauce
8 oz or 2 cups of shredded Chedar Cheese
2 cups baking mix
2 eggs, beaten
1 cup milk
1 tablespoon sesame seeds
Cook beef until browned along with onions and green pepper. Add sauce
and mix well. Transfer to lightly greased 9x13 pan. Sprinkle with the
cheese. In a bowl, combine baking mix, eggs and milk until just
blended. Pour over cheese and sprinkle with sesame seeds.
Bake at 400 degrees for 25 minutes or until golden brown.
<*> To visit group on the web, go to:
http://groups.yahoo.com/group/BakingMixes/
APPLE STRUDEL (Hungarian)
From: *~Tamara~*
Message
________________________________________________________________________
1. APPLE STRUDEL (Hungarian)
Posted by: “*~Tamara~*”
APPLE STRUDEL (Hungarian)
5 cups sifted flour
2 eggs
1 tsp. salt
2 1/2 cups lukewarm water
3 tbsp. vinegar (in water)
2 1/2 tbsp. shortening
Bread crumbs
15 lbs apples (one apple per strudel, 40-44 apples)
8 oz. walnuts
Sugar
Cinnamon
Powdered sugar
Stir the dough with the wooden spoon until it leaves the side of the
bowl. Knead on a floured board and actually pick up the dough and
beat it hard on the board for 10 to 15 minutes. Divide the dough into
2 parts with a knife. Knead some more for a few minutes. Coat the top
of the dough with some melted shortening to keep it from drying out
and let it stand for 20 minutes.
Peel and grate the apples. Grind the nuts. Stretch the dough paper
thin on the large cloth covered table and trim the edges. Let it
stand until it dries. When the dough is dry, sprinkle with bread
crumbs. Squeeze juice out of the apples and spread over dough,
covering about 1/4 of the dough. Sprinkle the apples with ground
nuts, sugar, cinnamon and some melted shortening. Sprinkle some more
shortening over the dough too. Roll up with the tablecloth, pushing
the dough. Cut to fit your baking pan. Grease the top with melted
shortening. Place it in the greased pan and bake it for 20 minutes at
about 375° then for 20 minutes at 400° or until done. Sprinkle the
top with powdered sugar and then serve.
Serves 36-40.
Contributed by Mrs. Maria Maday, 1950
http://groups.yahoo.com/group/world-recipe-fiesta/
A Film About a University Urban Farm in Vancouver
‘Looking at the UBC Farm’ (Part 1 above)
Video by Linda Flechter and Jennifer Rashleigh
In 2 parts on YouTube
This film looks at urban agriculture and community development at UBC Farm/Centre
for Sustainable Food Systems, a 24 hectare area, which is under threat of development.
UBC Farm is at the University of British Columbia in Vancouver, BC, Canada.
1944 - Nazis Use Garden in Propaganda Film
Still photograph from the Nazi propaganda film, “Der Fuehrer Schenkt den Juden eine
Stadt” [The Fuehrer gives the Jews a City]. Theresienstadt inmates working in the
SS vegetable gardens. This work brigade was called the Stab Garten and was greatly
increased in size for the filming.
“There were gardens, and we worked in them, but they were only to feed the SS. You
could be deported (to the death camps) for taking one potato.” Helga Hoskova spent
two and a half years at Thereisenstadt.
1975 - Los Angeles Mayor and Actor Open Community Garden
Garden Project - Mayor Tom Bradley and actor Eddie Albert turn the ground to open
the first project in which city property can be used by the public to grow vegetables.
This one was on a Department of Water and Power right-of-way under utility lines
in Reseda. The mayor said 15-by-15 foot plots at this and future locations can
be applied for at City Hall office of the Neighborhood Farm and Garden Project.
Albert noted that there are miles of land sitting idle under power lines.
Davie Village Community Garden - Vancouver
David Buddle of Prima Properties describes a new community garden located at the
busy corner of Burrard and Davie Streets in the heart of the West End in Vancouver.
Landscape contractors put the finishing touches on the garden, bolting down public
benches and raking soil in the beds as a rainy Halloween evening approaches.
Networking Event on Urban Agriculture and Food Security, World Urban Forum, Nanjing,
November 5, 2008
The RUAF Foundation, Food and Agriculture Organization of the United Nations, International
Development Research Centre, Urban Harvest (CGIAR), the Chinese Urban Agriculture
Association and the Nanjing Agriculture and Forestry Bureau are organizing a networking
event “Urban and Peri-urban Agriculture for Resilient Cities (Green, Productive
and Socially Inclusive)” to take place on Wednesday, November 5th, 14.00-16.00 hours,
in the Auditorium, at the World Urban Forum in Nanjing, China. There will also be
a booth at the Exhibition and a tour to some urban and peri-urban agricultural sites.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories are here:
City Farmer News [http://rs6.net/tn.jsp?e=001xKvKuGCPKZf-I4NziHvySwL0c-pKpX9WKIEy_5r4KylB6NQUnDVUe26ZPds96htaEDbjgImWuCogntOydpNzYWVH60NTVBkbnlSYN4lCKVa2uuc2lzz9lA==]
[Under the power lines gardens would be interesting, as there is extra electricity in the air, would it make plants grow faster?
50 years ago, some of us were playing with that thought, we put metal rings around weak plants, and I still take both ends out of tin cans and shove them in the ground around young tomatoes,to protect them from cutworms.
I read that in India 800 years ago, they were wrapping copper wire around tree branches on sick trees and thought it helped growth and healing of the tree.
granny]
[I have subscribed to this for years, have not read this one, but in the past they have been excellent...granny]
I just wrote an article on “The Evolution of Art Quilts and Quilting”.
I have some interesting and perhaps unexpected information there.
http://www.womenfolk.com/quilting_history/art_quilts.htm
Kimberly Wulfert is offering a great learning opportunity and I’ve
written all about it at “Women On Quilts: Interviews, Teleclasses &
Webcasts,” http://www.womenfolk.com/creativity/womenonquilts.htm
Kim’s first interview will be this coming Thursday evening (5PM Pacific
time, 7PM CST, 8 PM EST) Pat Sloan will tell us how she balances
all the quilt business hats she wears with great success while keeping
creative. She has written 19 books, has a P&B fabric line, a pattern company
and teaches all over the world.
This is free, so go to
http://womenonquilts.blogspot.com/ right away to sign up.
On my blog I’ve added review of Jane Kirkpatrick’s series of novels on
a quilter who was a part of the Aurora Colony in Oregon. You will enjoy
reading about the life of Emma Giesy who came west as a pioneer. I
know the author did extensive research so the history is quite true
to Emma’s life. http://usualdays.blogspot.com/2008/09/emma-giesy.html
I also have a fun article about Baltimore Album quilts with a new twist.
http://usualdays.blogspot.com/2008/10/baltimore-album.html
You will get a kick about what I have to say on the Rob Peter to Pay
Paul(son) pattern. :) http://usualdays.blogspot.com/2008/10/pay-paul.html
Lastly you can read about political quilts and the exhibit about them
at The Women’s Museum in Dallas, Texas.
http://usualdays.blogspot.com/2008/11/political-quilts.html
I’m planning a new section to Womenfolk for the new year. I’ll tell you
about it then.
Judy
America’s Quilting History
http://womenfolk.com/historyofquilts
Patches From the Past
http://historyofquilts.com
Yahoo! Groups Links
To visit group on the web, go to:
http://groups.yahoo.com/group/quilthistory/
[That is a wild necklace the Lady is wearing on page 6]
The November 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/tsr1108.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
1. Au Gratin Potato Casserole
Posted by: “luvmygroops” T))
Posted by: “noolhctiw
on The Recipe LIbrary
Tue Sep 4, 2007 4:14 am (PST)
Au Gratin Potato Casserole
Prep: 10 min.;
Bake: 1 hr., 20 min.
Ingredients
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
1 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/2 cup melted butter
Preparation
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
Yield
Makes 10 to 12 servings
Chris Bryant, Johnson City, TN , Southern Living, NOVEMBER
~~~~~~~~~~
Rhonda G in Missouri
________________________________________________________________________
________________________________________________________________________
2a. Rice Casserole
Posted by: “luvmygroops”
This is from the AllRecipes.com website...
~~~~~
Rice Casserole
SUBMITTED BY: Sarah Peipert
“A yummy rice casserole that does not require an oven. My husbands favorite!”
Serves 10
INGREDIENTS (Nutrition)
* 2 cups instant rice
* 1 (15 ounce) can condensed French onion soup
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1/4 pound butter, cubed DIRECTIONS
1. In a 9x11 inch microwave safe dish, mix together the rice, French onion soup, mushroom soup and butter.
2. Cook in microwave oven on high power for 10 minutes or until boiling. Decrease power to medium, stir and cook for 20 minutes. Serve when all liquid is absorbed.
~~~~~~~~~~
Rhonda G in Missouri
________________________________________________________________________
________________________________________________________________________
3a. Pineapple Casserole
Posted by: “luvmygroops”
This is from the AllRecipes.com website...
~~~~~
Pineapple Casserole
SUBMITTED BY: Sandy Moyer
“Perfect for Easter Sunday, Sandy Moyer sends Pineapple Casserole. It is a wonderful side dish with ham, she writes from Gilbertsville, Pennsylvania.”
Serves 10
INGREDIENTS
* 1 cup butter, softened
* 1 cup sugar
* 4 eggs
* 1 (20 ounce) can unsweetened crushed pineapple, drained
* 5 slices white bread, cubed DIRECTIONS
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple. Gently fold in bread cubes.
2. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until top is lightly golden. Serve warm.
~~~~~~~~~~
Rhonda G in Missouri
________________________________________________________________________
________________________________________________________________________
4a. Smothered Pork Chops
Posted by: “tabbys_junk”
Smothered Pork Chops
4 pork loin chops
1 onion, coarsely chopped
1 can condensed cream of mushroom soup
1 t. dried thyme
1/2 c. water
Season pork chops with salt and pepper to taste. Spray a heavy
nonstick pan or Dutch oven with nonstick cooking spray and place over
medium high heat. Cook pork chops 2 minutes per side, or until
browned. Transfer to a platter.
Add onion to drippings in pan and cook 5 to 7 minutes, stirring
frequently. Whisk in remaining ingredients. Bring to a boil over
high heat.
Return pork chops and any accumulated juices to pan. Reduce heat to
medium low, cover pan and cook about 7 minutes or until pork is cooked
throughout.
________________________________________________________________________
________________________________________________________________________
5a. Squash Casserole
Posted by: “luvmygroops”
This is from the Food Network website...
~~~~~
Squash Casserole
Recipe courtesy Sweet’s Restaurant
Show: FoodNation With Bobby FlayEpisode: Nashville, TN
Cook Time
30 min
* Level
Easy
* Yield
4 to 6 servings
Ingredients
* 2 pounds yellow squash, sliced
* 1 small onion, chopped
* 1 small bell pepper, chopped
* 2 teaspoons olive oil
* 1 teaspoon salt
* 1 teaspoon white pepper
* 1 1/2 pounds cheddar cheese
* 1 cup Italian bread crumbs
Directions
Preheat oven to 350 degrees F. Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.
Note: A viewer, who may not be a professional cook, provided this recipe.. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
~~~~~~~~~~
Rhonda G in Missouri
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6a. Chicken and Rice Casserole
Posted by: “luvmygroops”
This is from the Food Network website...
~~~~~
Chicken and Rice Casserole
Recipe courtesy Paula Deen
Show: Paula’s Home CookingEpisode: Cooking with Kids
Cook Time
25 min
* Level
Easy
* Yield
6 to 8 servings
Ingredients
* 2 (14 1/2-ounce) can green beans, rinsed and drained
* 3 cups diced cooked chicken
* 1 medium onion diced and sauteed
* 1 (8-ounce) can water chestnuts, drained and chopped
* 1 (4-ounce) can pimentos
* 1 (10 3/4-ounce) can condensed cream of celery soup
* 1 cup mayonnaise
* (6-ounce) box long-grain and wild rice, cooked according to package directions
* 1 cup grated sharp Cheddar
* Pinch salt
Directions
Preheat oven to 350 degrees F. Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
~~~~~~~~~~
Rhonda G in Missouri
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7a. Auntie’s Chicken Casserole
Posted by: “luvmygroops”
This is from the Recipe Source website...
~~~~~
Auntie’s Chicken Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Poultry
Cheese/eggs Pasta
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 Oz macaroni, uncooked
4 eggs, hardboiled, chopped
2 C chicken, cooked, chopped
2 C milk
1/2 Lb cheese, velveeta or preferen
1 Cn cream of mushroom soup
1 Cn cream of chicken soup
Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350.
~~~~~~~~~~
Rhonda G in Missouri
________________________________________________________________________
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8a. Creamy Potato-Carrot Casserole
Posted by: “luvmygroops”
This is from the Recipe Source website...
~~~~~
Recipe via Meal-Master (tm) v8.02
Title: Creamy Potato-Carrot Casserole
Categories: Potato cass, Mash
Yield: 4 servings
2 c Potatoes, peeled, diced
3/4 c Carrots, diced
2 sl Bacon
1/3 c Milk
2 Eggs, beaten
1/2 c Parmesan
1/4 c Green onion, sliced
3 T Sour cream OR plain yogurt
1 T Parmesan
In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender. Meanwhile, in a small skillet cook bacon until crisp. Drain, crumble and set aside. In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in the milk till mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese, green onion, and sour cream or yogurt. Transfer to a 1-quart casserole. Bake, uncovered, in a 350` oven for 20 minutes. Sprinkle with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes more or until center is set.
~~~~~~~~~~
Rhonda G in Missouri
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9. Easy Chicken & Cheese Enchiladas
Posted by: “Janeen C”
I got this recipe out of magazine. It was quick, easy, and we really liked it.
Easy Chicken & Cheese Enchiladas
1 can Cream of Chicken Soup
1/2 cup sour Cream
1 cup salsa
2 tsp. chili powder
2 cups chopped, cooked chicken
1/2 cup shredded cheese
6 flour tortillas
1 small tomato, chopped
1 green onion, sliced
1) Stir the soup, sour cream, salsa and chili powder in a medium bowl.
2) Stir 1 cup of the above mixture, chicken and cheese in a separate bowl.
3) Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11x8 shallow baking dish. Pour the remaining salsa mixture over the tortillas. Cover the baking dish.
4) Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Top with tomato and onion.
After they were cooked, I took the tin foil off and put some shredded cheese on top and put back in the oven until the cheese melted.
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10. Easy and Delicious Chicken
Posted by: “jacqueline a
Easy and Delicious Chicken
1 (8 ounce) bottle Italian-style salad dressing
1/2 teaspoon dried basil 1/2 teaspoon dried basil
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
salt and pepper to taste
1/2 teaspoon dried thyme
1 cup chicken broth
1 (8 ounce) package cream cheese
In a slow cooker, combine the chicken breasts and Italian-style
dressing. Cover, and cook on Low for 6 to 8 hours.
Drain off the juices, and shred the chicken meat. In a medium bowl, mix
the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour
over the chicken in the slow cooker. Continue cooking on Low for 1 hour.
Serve over some type of pasta
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Relaxing Bath Salts
1 pound baking soda
1 tablespoon dried lavender or rose petals
8 drops lavender essential oil
Use a large sterilized glass jar with a tight
Fitting lid and a large glass bowl.
Place the baking soda and dried petals in the bowl,
All the essential oils, and mix thoroughly with the
Wooden spoon to combine. Pour the salts into the
Jar and keep in a cool dark place, handy to the bath.
Pour into jar(s). Seal and decorate the jar and attach
The tag to the jar.
Relaxing Bath Salts
Relax in a warm tub with these bath salts. Pour in 2
Handfuls per bath. Enjoy the aroma while soaking in bath.
10 Reasons You Are Rich
Posted: 03 Nov 2008 06:26 AM CST
To them you are rich
Even in times of financial uncertainty, it’s always important to keep things in perspective.
Wealth is the ability to fully experience life.
- Henry David Thoreau
1. You didn’t go to sleep hungry last night.
2. You didn’t go to sleep outside.
3. You had a choice of what clothes to wear this morning.
4. You hardly broke a sweat today.
5. You didn’t spend a minute in fear.
6. You have access to clean drinking water.
7. You have access to medical care.
8. You have access to the Internet.
9. You can read.
10. You have the right to vote.
Some might say you are rich, so remember to be grateful for all the things you do have.
Photo by: Carfe
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