Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
80 How-To Sites Worth Bookmarking
Posted By TipNut On July 3, 2008 @ 1:03 pm In DIY Projects | No Comments
Picture of Surfing Web Sites - Tipnut.comToday’s feature is a hot goody from LifeHack.org with 80 How-To Sites Worth Bookmarking [1]:
These eighty sites are the places I turn to when I’m trying to figure out how to accomplish any particular goal. Any time I’m facing a new project, I start searching for how-tos that will help me figure out how other people did similar things and how likely I am to finish the project with all ten fingers still intact. I’ve broken them up into a few different categories, just to help you narrow down what you might be looking for. Some are simply archives full of tutorials. Some are blogs that publish how-tos fairly regularly. Some are just great resource sites. But they all have provided me with the information necessary to carry through on a project.
Of course I had to bump this into today’s slot since Tipnut made the list, I’m-So-Thrilled! You’ll find it in the Sewing and Other ‘Feminine Arts’ section, Thank you!
The full list is packed full of goodies (and include many of my favorites), if you’re going to bookmark a page–This.Is.It. The DIY categories are:
* Every How-To They Can Get Their Hands On
* Become a Technophile in Ten Easy Steps
* Habitat Hacks You Can Live With
* Dining on a DIY Diet
* Sewing and Other ‘Feminine Arts’
* Doing Business Your Way
* Hack Your Wallet and What’s In It
* Get Your Brain to the Optimal Level
Great resource! Please visit the site to review the entire list–it’s a keeper :).
Also See These Tips:
* DIY Sewing & Quilting Table - On The Cheap! [2]
* Bubbling Urn Water Feature: Backyard Project Tutorial [3]
* Free Tool: International Phone Call Help [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/80-how-to-sites-worth-bookmarking/
URLs in this post:
[1] 80 How-To Sites Worth Bookmarking: http://www.lifehack.org/articles/featured/80-how-to-sites-worth-bookmarking.html
[2] DIY Sewing & Quilting Table - On The Cheap!: http://tipnut.com/diy-sewing-quilting-table-on-the-cheap/
[3] Bubbling Urn Water Feature: Backyard Project Tutorial: http://tipnut.com/bubbling-urn/
[4] Free Tool: International Phone Call Help: http://tipnut.com/free-tool-international-phone-call-help/
Copyright © 2008 TipNut.com. All rights reserved.
Laundry Table Plans With Optional Glow Light
Posted By TipNut On January 29, 2009 @ 1:13 pm In DIY Projects, Garden & Plants | No Comments
Picture of Laundry Table [littlehouseinthesuburbs.com] - Tipnut.comToday’s feature is from Little House In The Suburbs with this set of instructions for building a Laundry Table With An Optional Glow Light [1]:
Four years ago I built a laundry-folding table from 3/4 inch plywood and 2×4’s with a top surface of large self-adhesive floor tiles. I added casters to make it easy to move around and it has been a helpful addition to the laundry room.
One day recently I was looking at the thing and had an idea. What if I hung the spare shop light under the top shelf and filled the bottom shelf with seedling trays?
I set it up and it looks like it might work. This is the first season I will try this, so I can’t say it’s a time-tested system, but the concept is pretty basic.
If you have trouble finding space to grow seedlings (with the necessary light), this might just be the answer for you. Depending on how large you build your laundry table (or convert one you already have), there’s plenty of room to get a flat or two of seedlings started.
If you’re not interested in the glow light feature, but need a laundry table–still check out the project details since instructions show you how to build one (glow feature is an optional addon).
Please visit the site above for project details, great job!
Also See These Tips:
* How To Make A Mosaic Table Top [2]
* 15 Potting Bench Plans - Free Resource Guide & Tips [3]
* DIY Project: Pallet Coffee Table [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/laundry-table-plans/
URLs in this post:
[1] Laundry Table With An Optional Glow Light: http://www.littlehouseinthesuburbs.com/2009/01/laundry-tablegrow-light.html
[2] How To Make A Mosaic Table Top: http://tipnut.com/mosaic-table-top/
[3] 15 Potting Bench Plans - Free Resource Guide & Tips: http://tipnut.com/potting-bench-plans/
[4] DIY Project: Pallet Coffee Table: http://tipnut.com/pallet-coffee-table/
Copyright © 2008 TipNut.com. All rights reserved.
Irish Soda Bread (for Machine)
Recipe By :Posted to Bread Machine Recipe Club 3/14/03
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread - Fruit
Bread - Machine
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/8 cups buttermilk
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons caraway seeds
3 cups bread flour
2 teaspoons yeast
- Add Ingredients
1/3 cup raisins
Place all ingredients except for the ingredients in the “Add Ingredients”
area (if applicable for this recipe) in to your machines fully assembled
pan. Select the “Basic” or “White” cycle and press start.
10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. They dough should be tacky to the
touch like the sticky part of a Post-It Note. If the bread is too dry add 1
tbsp. of liquid at a time allowing a minute or two of kneading then check it
again. If the needed add another tablespoon of liquid. Repeat this until the
dough reaches the proper consistency. If the dough is too dry apply the
above steps by using flour instead of liquid. Please note that just because
you had to make this adjustment doesn’t mean there is something wrong with
the recipe or your machine. The weather plays an important part on bread
making, and adjustments you make one time may not be the same adjustments
you make next time. This is why it is important to check the dough.
Once you have checked and if needed adjusted the dough close the lid of your
machine allow the cycle to continue.
If this recipe has an “Add Ingredients” section these ingredients need to be
added at your machines add ingredients beep signal (an option on most bread
machines) or during the last 10 minutes of the kneading part of the cycle.
The reason you don’t add them at the beginning is to prevent them from being
broken down in to tiny bits or mashed in to a paste.
Once your bread is completed allow it to sit in your machines pan for 10
minutes. Then remove it to a wire rack to cool. The reason for letting it
sit for 10 minutes is to soften the crust making it easier to get out of the
pan. Allow the bread to cool at least 20 minutes before cutting it.
Paddle Removal:
If you want to prevent the large holes that one gets from the paddles in
your machine simply waiting until the final rise of the cycle has started,
remove the dough from the pan, remove the kneading paddle(s) and then spray
the post(s) with pan spray. Shape the dough and place it bake in the pan,
seam side down and allow the machine to.
Dough Cycle Preparation:
Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the directions
above except instead of selecting the basic or white cycle select the manual
or dough cycle. When the machine deeps indicating the dough is finished
remove it to a floured work surface and shape in any manner you choose. For
ideas on shaping bread take a look at the “Shaping Bread Dough” section of
the site, it is in the reference section. When it comes time to bake the
shaped bread generally you bake it at 350 degrees Fahrenheit for 30 to 40
minutes. The bread can also be checked for doneness by using an instant read
thermometer and checking the interior. The bread is done when it is 200
degrees Fahrenheit inside. For more information on baking bread in your oven
take a look at the “How’s and Why’s of Baking in your Oven” section of the
site, it is in the reference section.
HearthKit Baking:
If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan (make
sure to use one large enough for a 1-1/2 pound recipe). Cover the dough and
pan with a damp towel and allow to rise until doubled. Preheat your oven to
350 degrees Fahrenheit with the HearthKit in place 15 minutes before you
plan to bake the bread. Uncover the pan of dough, apply any crust
enhancements you wish to it and then place in the preheated oven in the
middle of the HearthKit. Bake for 30 to 40 minutes or until the bread is
golden brown, you can also check it with an instant read thermometer the
dough is done when it is at 200 degrees Fahrenheit internally. When the
bread is done remove it from the oven, remove the loaf of bread from
the pan and place it on a wire rack to cool. Cool at least 20 minutes before
slicing.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 3g Fat (14.5% calories
from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
A while ago, King Arthur’s blog featured some Irish bread “American Style”
http://www.kingarthurflour.com/blog/2009/02/20/irish-bread-american-style/
The featured recipe is “Irish soda Bread muffins”, I’ve made those too...
but I couldn’t find anyone to share them with, so too bad, I’ll just have to
go without...
If someone dislikes the caraway seeds, which are in all 4 bread
machine versions of the Irish Soda Bread that I have, replace them
with about a third of a cup of currants soaked in a shot glass of
Irish whiskey. I’ve also seen raisins used instead of currants.
Enjoy, either way... Most of the alcohol is gone before the bread is
finished. Warm the whiskey, add the raisins or currants, and allow
to cool a bit. Then use these by adding them when the machine beeps
for addition of nuts or raisins.
FWIW
RsH
The recipe below is scaled to make 2 pounds of dough, NOT including
the weight of the soaked currants [or raisins]
* Exported from MasterCook *
Irish Soda Bread for the ABM
Recipe By : RsH
Serving Size : dough weight is 908 grams Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
332 g buttermilk
34 g butter
30 g sugar
7 g salt
3 g baking soda
496 g bread flour
6 g bread machine yeast
Add at the beep
136 g currants — Raisins can be substituted
100 g Irish whiskey
Add the ingredients and allow the machine to mix/knead the dough
Warm the whiskey and soak the currants in it. Allow to cool
Add the soaked currants when the machine beeps for addition of nuts,
seeds, etc.
- - - - - - - - - - - - - - - - - - -
Per gram (excluding unknown items): 3 Calories; trace Fat (13.1%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
What is HearthKit?
HearthKit lets you bake bread at home, create home-made pizzas and cook roasts to rival the finest old world bakeries and bistros. Only the HearthKit can cook like a traditional brick oven by surrounding foods with the three kinds of heat necessary for perfect preparation. Its all-natural ceramics absorb, concentrate, and release heat the same way a brick oven does, allowing you to bake bread, roast chicken, and brew stews from the inside out, not just the outside in. Plus, you store the HearthKit where you use it: in your oven!
I’m posting the webpage link so you can see what one looks like Judy. :)
Angel
1. Low Fat Spicy West Indies Fish
Posted by: “Richard Lee Holbert”
Low Fat Spicy West Indies Fish
Source: Angela Shelf Medearis via the cooking-info list at cooking-lists.com
4 pounds snapper or tilapia fillets
1 1/4 cups freshly squeezed lime juice
2-3 bay leaves per fish fillet
2 tablespoons good quality Cajun seasoning
1 medium red onion, thinly sliced
Soak fish in lime juice for 30 minutes in glass pan or non-corrosive dish.
Remove fish, reserving juice.
Preheat oven to 350 degrees. Place 2 or 3 bay leaves topped by a fish
fillet on an individual sheet of aluminum foil. Rub fish with olive oil
or spray with cooking spray and sprinkle with Cajun seasoning. Sprinkle
a tablespoon of the lime juice over each piece of fish. Place a mound of
onion on the top of each fillet. Wrap each fillet tightly in the foil.
Bake fish packets about 8-10 minutes. Carefully open a packet to see if
the fish is done. The flesh should be opaque and the skin should pull
away from the flesh; flakiness is usually a sign of overcooking. Remove
bay leaves, serve immediately.
Makes 6 servings
Per serving: 301 calories; 4 g fat (1 g saturated fat; 12 percent
calories from fat); 3 g carbohydrates; 106 mg cholesterol; 182 mg
sodium; 60 g protein; 0.4 g fiber.
________________________________________________________________________
________________________________________________________________________
Hungarian Turkey Goulash
Posted by: “*~Tamara~*”
Hungarian Turkey Goulash
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1 cup button mushrooms, cut in quarters
1/2 cup chopped, cooked carrots
1/2 cup chopped, cooked potatoes
1/2 cup chopped celery
1/2 cup chopped, cooked rutabaga, optional
1 14 ounce can crushed tomatoes
2 tablespoons fresh chopped sage or 1 teaspoon dried
2 tablespoons fresh chopped thyme or 1 teaspoon dried
salt and pepper to taste
biscuit mix
In a large skillet heat oil. Add onion and garlic and saute over medium heat until tender and onions are translucent. Add turkey and cook over medium high heat, stirring and separating turkey as it cooks. Add mushrooms, carrots, potatoes, celery and rutabaga; saute 3 to 4 minutes or until celery is tender. Stir in tomatoes, sage, thyme, salt and pepper. Bring mixture to a boil, reduce heat and simmer 15 minutes. Transfer goulash into an oven proof dish. Mix biscuit mix according to package directions. Drop by tablespoonfuls on top of hot goulash. Bake in a 325 degrees oven 25 to 35 minutes or until topping is golden brown.
Makes 4 servings.
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4. Mediterranean Chicken and Bean Stew
Posted by: “*~Tamara~*”
Mediterranean Chicken and Bean Stew
3 tbsps. extra virgin olive oil
4 skinless whole chicken legs
1 fennel bulb, thinly sliced
1 small onion, thinly sliced
2 large garlic cloves, thinly sliced
1 15 ounce can pinto beans
1 12 ounce can whole tomatoes, chopped and liquid reserved
12 black olives, quartered
6 sundried tomatoes, sliced
1 tbsp. tomato paste
2 tsps. rosemary
1 large dried red chile, optional
salt and fresh ground pepper
1/2 cup water
Heat the oil in skillet and add chicken, brown until lightly golden. Transfer to a platter.
Add the fennel, onion and garlic to skillet and cook over low heat until softened.
Stir in beans to coat and then add chopped tomatoes with juice, olives, sundried tomatoes, tomato paste, rosemary and chile.
Season with salt and pepper, bring to a simmer. Cook over low heat until thickened slightly.
Add the chicken and water, cover and simmer until chicken is tender, about 40 minutes.
Serve after seasoning again with salt and pepper.
This great group is owned by *~Tamara~*
To visit your group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
1a. Re: Boneless chuck roast recipes
Posted by: “Terry Pogue”
I’ve made this (beach boys pot roast) a couple of times. It makes very
good sandwiches and is not hot but has a good spice to it.
If I want a more “comfort” type dinner I brown the chuck roast well
with salt and pepper rubbed into it. I put peeled chunks of onion,
several carrots, lots of celery (hubby loves celery) in the bottom of
the crockpot. Top with the chuck roast, cover and cook on low for 10
to 12 hours. The beef and veg will draw enough moisture which you can
thicken after removing the contents. It’s just a good old fashioned
pot roast but made easy in the crockpot. Even easier if you use a
liner making it very easy to get the broth out to thicken on the stove.
terry
Beach Boy’s Pot Roast
Recipe By: Hakuna Matata
Ingredients
1 beef roast (chuck)
1 jar pepperoncini peppers
slivers garlic
Instructions
Cut some slits in roast and insert garlic slivers. Place beef in
crockpot. Dump peppers and all of the juice on top. Crock all day on
low....at least 12 hours.
For serving, just slice and serve, or make BB’s hoagies.
When cool, fork-shred beef, spread on hoagie (sub) rolls, squirt on some
Cheeze-Whiz and pig out!!! Put some of those delicious (now meaty)
pepperoncini peppers on the sub too!!
Exported from A Cook’s Books — Recipe management for Macintosh
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________________________________________________________________________
2. Ina Garten’s Company Pot Roast
Posted by: “Terry Pogue”
I’m doing this recipe this weekend. I’ve never had an Ina Garten
recipe be anything but fabulous. I will do this in the crockpot. And
I’ll cook it for about 10 hours.
terry
Company Pot Roast - Serves 8
Recipe By: Ina Garten
Published in: Barefoot Contessa Back To Basics
Publish Date: 2008
Ingredients
1 prime boneless beef chuck roast — tied (4 to 5-pound)
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cup chopped carrots (4 carrots)
2 cup chopped yellow onions (2 onions)
2 cup chopped celery (4 stalks)
2 cup chopped leeks — white and light green parts (2 to 4 leeks)
5 large garlic cloves — peeled and crushed
2 cup good red wine — such as Burgundy
2 tablespoon Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock — preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter — at room temperature
Instructions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1
tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in
flour, including the ends. In a large Dutch oven, heat 2 tablespoons
olive oil over medium heat. Add the roast and sear for 4 to 5
minutes, until nicely browned. Turn and sear the other side and then
turn and sear the ends. This should take 4 to 5 minutes for each
side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots,
onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons
pepper and cook over medium heat for 10 to 15 minutes, stirring
occasionally, until tender but not browned. Add the wine and Cognac
and bring to a boil. Add the tomatoes, chicken stock, bouillon cube,
2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary
together with kitchen string and add to the pot. Put the roast back
into the pot, bring to a boil, and cover. Place in the oven for 2 1/2
hours, until the meat is fork tender or about 160 degrees F
internally. Turn the heat down to 250 degrees F after about an hour
to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and
discard. Skim off as much fat as possible from the sauce. Transfer
half the sauce and vegetables to a blender or a food processor fitted
with the steel blade and puree until smooth. Pour the puree back into
the pot, place on the stovetop over low heat, and return the sauce to
a simmer. Place 2 tablespoons flour and the butter in a small bowl
and mash them together with a fork. Stir into the sauce and simmer
for 2 minutes, stirring until thickened. Taste for seasonings. Remove
the strings from the roast, and slice the meat. Serve warm with the
sauce spooned over it.
Recipe Notes
Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 servings
Exported from A Cook’s Books — Recipe management for Macintosh
http://www.terryanddave.com/Terry
“My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me.” Ruth Reichl
________________________________________________________________________
________________________________________________________________________
3. Jose’s Bean Dip
Posted by: “sharoncapps”
Jose’s Bean Dip
This is very good. It is easy to make and you can just put it in
the crockpot and leave it.
Recipe By : Traci (Sunday_Dinner)
Serving Size : 10 Preparation Time:
Categories : Dips Slow Cooker
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 can (16 oz) Refried beans
1 cup Picante sauce
1/2 cup (4 oz) shredded Monterrey jack cheese
1/2 cup (4 oz) shredded cheddar cheese
2/3 cup Sour cream
1 package (3 oz) Cream cheese
1 tablespoon Chili powder
1/4 teaspoon Cumin
Combine ingredients and place in crockpot. Cook about 2 hours on high
till heated through.
Recipe Author: Traci (Sunday_Dinner)
Recipe Source: jensspark WeightWatchers
Misplace a recipe posted to this list? Check the archives at
http://www.onelist.com/messages/crockpot-recipes You’ll find all
the digests related to the list all the way back to the start!
To visit your group on the web, go to:
http://groups.yahoo.com/group/crockpot-recipes/
1. Magical Green Tea Beauty Wonder
Posted by: “flynkat”
Magical Green Tea Beauty Wonder
1 green tea wonder magic
1-2 teaspoon green tea
1 glass water
2-3 drops of eucalyptus oil
Prepare an infusion of green tea and water.
Allow to cool.
Add eucalyptus essential oil to it.
Pour into an ice tray.
Allow to set and form into ice cubes.
Rub the ice cube on your face from time to time.
This will help to close your pores.
You can also use this before applying foundation.
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2a. Re: Scrubbing Sacks
Posted by: “Billie C”
why not just buy some muslin at walmart and make your own bags?
B. C.
-
Subject: Re: {Non-Edible-Recipes} Re: Scrubbing Sacks
To: Non-Edible-Recipes@yahoogroups.com
You can try craft stores or health food stores but you may be able to use cheesecloth Kat
Scrubbing Sacks
1 tbsp dried herbs
1/2 cup grated soap flakes
1/2 cup oatmeal
3-4 drops essential oil
muslin tea bag
Wake-up:
peppermint herb, peppermint essential oil
Relaxing:
Chamomile flowers, lavender oil
Women:
rose hips, rose oil
Men:
sage, rosemary oil
Use in bath or shower to wash skin clean, as you would a washcloth.
3. Soothing Sensations Massage Oil
Posted by: “ckayp77”
Soothing Sensations Massage Oil
Ingredients:
10 teaspoons safflower oil
5 drops of Lavender essential oil
2 drops Violet
2 drops Chamomile
2 drop Frankincense
Directions:
Blend ingredients well, warm up oil before doing any massage including your fingertips.
Anti-cellulite Massage Oil
Base oil:
Almond oil—2 tablespoons
Carrot Tissue—5 drops
Jojoba—5 drops
Blend well.
Essential oil blend:
Fennel—8 drops
Grapefruit—14 drops
Lemon—8 drops
Blend well. Then add to base oil blend. Blend well.
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4a. Re: Honeysuckle Sore Throat Syrup
Posted by: “mamoooo02”
Flowers You Can Eat!
If you’re big on cooking, or would just a little something extra to add to your meals or drinks, why not try using flowers! Did you know there are several different types of flowers that are edible? And many that not only taste good, but look beautiful as an accent to food dishes as well. I have put together a list of edible flowers:
Alliums (Leeks, Garlic, Chive) - The “flowering onion.” All kinds of alliums and parts are edible. Use in salads, or ccok them as spices.
Angelica - Angelica has a flavor similar to licorice. The seeds and stems can be candied and used in liqueor. Leaves have a celery-like flavor, and can be used in salad or with fish. Young leaves can also be made into tea.
Anise Hyssop - Flowers and leaves have anise/licorice flavor (similar almost to root beer). Used a lot in Chinese videos.
Apple Blossoms - Floral flavor great in fruit dishes or to be candied as a garnish.
Arugula (Garden Rocket, Rocket-Salad) - Italian green, both flowers and leaves can be used in salads or sandwiches. Arugula is similar to a radish in looks and taste, with a spicy, peppery flavor that gets stronger as the plants mature.
Aquatic Plants -
Cattails - Can eat the shoots and roots. Pollen can be used in biscuits.
Watercress - Used in salads and as a garnish.
Water Lily - The roots of the water lily are edible.
Banana Blossoms (Banana Hearts) - Generally used in Southeast Asia cuisines. Can cook it or eat it raw.
Basil - The leaves and flowers are edible, though the flower flavor isn’t as strong. Use in salads, pasta, and as a spice.
Bee Balm (Wild Oswego Tea, Horsemint) - Wild bee balm has a flavor like oregano and mint. Others taste like citrus (lemon, orange). Use with fruits, salads, or as tea.
Borage - Cucumber-like taste. Good in punches, lemonade, gin & tonic, cold soups, and dips.
Broccoli Florets - Use in salad, or cook/steam (vegetable).
Calendula (Marigold) - The flower taste’s range — spicy, bitter, tangy, and peppery, Can sprinkle petals on soup, pasta, rice, and salads.
Carnations - Carnation petals are sweet. Can be used in candy, desserts, wine, salads, and liqueor. Carnations are used to make the French liqueor, Chartreuse.
Chamomile - Flowers have a sweet flavor, similar to apples. Can be used in tea.
Chervil - Has an anise flavor. Add and cook at the end, or sprinkle on dishes raw.
Chicory - Petals or buds have an “earthy” flavor (a mild, bitter taste).
Chyrsanthemums - Tangy and a bit bitter, from peppery to a light cauliflower taste. Use on salads, in vinegar, and in stir fry.
Cilantro/Coriander - Leaves, seeds, and flowers have a strong herbal flavor. Use on salads, in bean dishes, and cold veggie dishes.
Citrus Blossoms (Orange, Lemon, Lime, Grapefruit) - Use in pastries and beverages. Can use the petals, but do so sparingly. Have a citrus flavor.
Clover - Sweet with a licorice-like flavor.
Cornflower/Bachelor’s Button - Light, sweet, and spicy clove flavor. Use as a garnish, or use bloom as a food dye.
Dandelions - Young flowers have a sweet, honey flavor. The older the bloom, the more bitter the taste. Buds have more flavor than the flowers, and are good raw, or even steamed.
Day Lilies - Sweet with a light veggie flavor (lettuce, melon). Can be used in desserts and salads.
Dill - Dill has a tangy flavor. Use it as an herb/season. The seeds can also be used in baking.
Elderberry - Elderberry has a sweet taste. The fruit is used in wine making, but all other parts of the plant are poinsonous!!!
English Daisies - The english daisy has edible petals with a tangy, mildly bitter taste. Use petals as a garnish or on salads.
Fennel - Fennel has an anise flavor and can be used in soups or as a garnish.
Fuchsia - Light acidic flavor. Can be used as a garnish as well as having edible berries.
Garden Sorrel - Garden sorrel has a tart, lemony taste. Good on salad, in sauce, or anything you would use a lemon on!
Geraniums - Vary with the type of flower. Can be spicy, fruity, or have a citrus flavor. Use in desserts or drinks.
Gladiolus - Can use the petals in salads, and the flowers for sweet spreads.
Hibiscus - Hibiscus has a citrus, cranberry-like flavor. Use a small amount in salads or as a garnish.
Honeysuckle - Tastes like honey! Though the berries are poisonous!
Hyacinth - Can eat the plant bulb raw or cooked. Hyacinths have a sweet, nutty flavor.
Jasmine - Jasmine is most commonly used in teas.
Lavender - Has a floral flavor, sweet with a touch of citrus. Good for desserts, wines, and even soup/stew.
Lilac - A light bitter, citrusy taste. Good to use in salads.
Linden - Linden has a honey-like flavor and is used in teas. Be careful when consuming linden, as too much can cause heart damage.
Lovage - Lovage tastes similar to celery and is commonly used as a season.
Nasturtiums - The flowers are sweet, yet spicy, in flavor, and the leaves are peppery. Can be used as garnishes and in salads.
Orchids - Orchids are a source of fiber and vitamin C. Use in salads, candied, or in cooking.
Pansy - Have a flavor that is grassy. Used best in salad, fruit salad, or in soup.
Passion Flowers - The passion flower tastes sweet and can be used as a garnish or in teas.
Peony - Flower petals can be used for teas, punches, and in salads.
Queen Anne’s Lace (Wild Carrot, Bishop’s Lace) - Queen Anne’s Lace has a light carrot taste that is good for salads.
Red Clover - The red clover has a sweet taste and is used in making wine and teas.
Rosemary - Use dried as an herb in cooking, or in dressings/sauces.
Roses - The flavor of roses is compared to strawberries and apples, as they are usually sweet. All roses are edible, and the darker the rose, the more flavor it has.
Snapdragon - The snapdragon flower has an almost bland to bitter taste to it and is often used as a garnish.
Sunflower - The bud has the best taste, close to an artichoke (it can even be steamed like one!), and the petals have a bittersweet taste once bloomed.
Sweet Woodruff - The flavor is a blend of sweet, grassy, vanilla, and nutty flavors.
Tulips - Tulip petals are edible. They taste like lettuce, peas, or cucumber.
Violet - Use the leaves and flowers in salads or desserts. The violet is sweet in flavor.
Yucca - Yucca petals are edible with a light, sweet taste (similar to an artichoke). Use in salads or as a garnish.
The above is located at:
http://www.flowerstothepeople.com/flower-information/flowers-you-can-eat/
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5. Night Dreams Massage Oil
Posted by: “ckayp77”
Night Dreams Massage Oil
Ingredients:
10 teaspoons grapeseed oil
6 drops of chamomile
4 drops jasmine
2 drops rose
1 drop lavender
Directions:
Blend ingredients well, warm up oil before doing any massage including your fingertips.
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6. Fat Attack Massage Oils
Posted by: “ckayp77”
Fat Attack Massage Oils
Are made by combining:
Essential Oil Blend—30 drops
Sweet Almond Oil—2 Tbsp
Carrot Tissue Oil—10 drops
Blend the almond and carrot oil together before blending in the essential oils.
To visit your group on the web, go to:
http://groups.yahoo.com/group/Non-Edible-Recipes/
1a. Jim Gibson’s Barbecue Hash
Posted by: “L.Cloutier”
Jim Gibson’s Barbecue Hash
2 medium onions, chopped
1 T. vegetable oil
1 lb. ground beef
1 lb. ground pork
6 T. Worcestershire sauce
1 can crushed tomatoes (28 oz)
1/4 cup prepared mustard
1/4 cup white vinegar
3/4 t. salt
1/2 t. pepper
Hot cooked rice
Sauté onions in hot oil in a Dutch oven over medium heat until tender. Add ground beef and pork, and cook, stirring until meat crumbles and is no longer pink; drain. Stir in Worcestershire sauce. Stir in next 3 ingredients and bring to a boil; cook over low heat, stirring often, 45 minutes. Add salt and pepper. Serve with hot cooked rice. Serves 10
Source: Southern Living
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2. Horseradish Marinade
Posted by: “L.Cloutier”
Horseradish Marinade
1/4 cup dry red wine
2 T. minced fresh thyme
2 T. Worcestershire sauce
2 T. red wine vinegar
2 T. prepared horseradish
2 T. tomato paste
1 1/2 t. freshly ground pepper
4 garlic cloves, minced
Combine all ingredients; stir well. Use to marinate beef. Makes 3/4 cup
Source: Southern Living
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3. Beans and Sausage (Make Ahead)
Posted by: “L.Cloutier”
Beans and Sausage (Make Ahead)
1 1/2 cans (15 oz. each) cannellini beans, drained or 9 oz dried beans
2 T. extra virgin olive oil
3 garlic cloves, lightly crushed and peeled
1 T. fresh sage leaves
1 1/4 cups canned whole peeled tomatoes with their juice, coarsely chopped
Salt
Coarse pepper
1 pound pork sausage links
If you are using dried beans, the day before, put them in a bowl and cover with cold water. Let them soak overnight.
The next day, bring about 4 quarts water to a boil in a pot. Do not add salt, or the skins of the beans will become tough. Cook the beans until tender, about 25 to 30 minutes.
Put the olive oil and garlic in heavy pan that will hold the sausages in a single layer. Place it over medium high heat and sauté garlic cloves until lightly browned on all sides.
While the garlic is browning, coarsely chop the fresh sage. When the garlic has browned, discard it. Add the sage to the pan and cook, stirring for about 1 minute. Add the tomatoes and beans. Season with salt and pepper, keeping in mind that the sausages are already fairly salty. Add the sausage. When the tomatoes begin to bubble, turn the heat down to medium low. Cover pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done. Do not be concerned if some of the beans become mashed during the cooking. It only adds to the lusciousness of the dish. Serve hot.
Note: This dish can easily be prepared ahead of time and will keep for several days in the refrigerator. Reheat over gentle heat, adding 1 to 2 T. water if the consistency has become too thick. Serves 4 to 6
Source: Every Night Italian
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4a. Old Fashioned Beef Hash
Posted by: “L.Cloutier”
Old Fashioned Beef Hash
1 cup cubed cooked lean beef
1 cup peeled cubed red potato
1/2 cup chopped onion
1 T. chopped fresh parsley
1/4 t. salt
1/4 t. pepper
1 T. vegetable oil
1/3 cup milk
Combine first 6 ingredients. Cook mixture in hot oil in large skillet over medium high heat 10 minutes or until mixture is browned and potatoes are tender, stirring occasionally. Stir in milk; cover, reduce heat and simmer 5 minutes. Makes 2 servings
source: Southern Living
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5. Tomato, Basil and Bread Salad
Posted by: “L.Cloutier”
Tomato, Basil and Bread Salad
3 cups 3/4 inch cubes white Italian or French bread, without the crust
1 1/2 pounds fresh ripe sweet tomatoes
12 to 16 fresh basil leaves
Salt
3 T. extra virgin olive oil
Place bread cubes in a serving bowl. Peel the tomatoes and remove the seeds.
Put tomatoes in a food processor and chop to a very fine consistency, almost a puree. The yield should be about 1 1/2 cups. Pour the tomatoes over the bread in the serving bowl.
Cut the basil leaves into strips and add to the bowl. Season with salt and add the olive oil. toss well and let stand for about 1 hour before serving. Serves 4 to 6
Note: At the end of an exquisite meal of many courses at Aimo e Nadia, one of Milan’s finest restaurants, the chef/owner, Aimo, insisted my wife and I try some “bread and tomatoes.” Our stomachs were bursting, but after the first bite it was impossible not to finish very morsel of the generous portion he had brought us. The bread cubes were steeped with the fresh, sweet flavor of tomato and the dish was a delicious and refreshing end to our meal. The flavor of this dish is totally dependent on the quality of the ingredients. use only the best extra virgin olive oil and vine ripened tomatoes.
Source: Every Night Italian
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6. Queen Anne’s 17th Century Rosemary Room Scenter (Craft
Posted by: “L.Cloutier”
Queen Anne’s 17th Century Rosemary Room Scenter (Craft)
Queen Anne’s confectioner, Mary Eales, wrote down her favorite recipes, (then called receipts) in 1682. This scenter is simple to make and smells clean and sweet. She suggests: “Take three spoonfuls of dried and powdered rosemary and as much sugar to fill halve a walnut, beaten into a powder.
Scatter into a perfumer pan over hot embers and soon the room will be filled with delicious perfume.” Take the same ration of ingredients, grind them together in al mortar and pestle, and heat for 2 to 3 minutes in a heavy pan. Stir occasionally to prevent to mix from sticking, then turn off the heat. The mixture will scent the room beautifully and can be carried through others.
Source;Unknown
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7. Vaporizing Oil Mixes (Craft)
Posted by: “L.Cloutier”
Vaporizing Oil Mixes (Craft)
These oils are not burned. Drops are placed in a pottery container of hot water, which is held above a small candle or electric heater. As the oils and water evaporate, fragrance spreads through the room to create the mood of your choice. Try a clean, refreshing scent in the entry area, an inviting, relaxing blend to put guests at ease, an energizing, convivial mix to get the party going, or a rich, warm, but bright fragrance to accompany stimulating conversation. Fill the reservoir of the oil burner just over half full with hot water. Sprinkle in a few drops of essential oil. Light the small candle beneath and allow 5 to 10 minutes for the scent to diffuse. If the reservoir is kept topped up, the scenter should last for 2 to 3 hours and change intriguingly as the various aromatic components evaporate at different rates.
Singe Notes:
A few oils are pleasant on their own. Try Benzoin, Bergamot, Coriander, Grapefruit, Ho Wood, Juniper, Petigraine, Rose Maroc, Rosewood, Rose Geranium or Silver Fir.
Gregarious Blends:
The following mixes are light, bright an lively.
A. 2 drops each grapefruit and lavender
B. 1 drop each clove, sweet marjoram,, Orange or Mandarin
C. 2 drops each Peppermint and Rose Maroc.
Exotic blends:
A. 3 drop bergamot, 1 drop ylang ylang
B. 3 drops Rose Maroc, 1 drop ginger, 1/2 t. vanilla extract, 2 drops lime
Stimulating conversation blends:
These mixes are deep yet refreshing:
A. 1 drop each Juniper, Cypress, and Bergamot
B. 2 drops each Silver Fir and Benzoin
C. 3 drops Frankincense, 2 drops basil
Relaxing ambience:
A. 1 drop each Rose Geranium and Hyssop
B. 1 drop Vetiver, 3 drops Mandarin
Christmas Welcome:
A. 2 drops each lavender, orange, cinnamon, clove
Source: Unknown
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8. Vaporizing Spices (Craft)
Posted by: “L.Cloutier”
Vaporizing Spices (Craft)
Place whole spices in the hot water of an oil burner, and allow 30 minutes for the scent to intensify. Spices work well both singly and in combination.
Choose from 1/4 vanilla bean, 2 star anise, 3 to 4 cardamoms, 6 cloves or allspice, 1/2 t. coriander seeds, juniper berries, or black peppercorns, a piece of cinnamon bark (or Cassia), Gingerroot, lemongrass, coarsely grated nutmeg, or thin shreds of lemon, orange or lime peel.
A sprinkle of sugar will enhance any of these. Powdered spices can be used but will develop a “cooked” smell.
Source: Unknown
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9a. Automatic Dishwater Soap
Posted by: “L.Cloutier”
Automatic Dishwater Soap
If you live in a hard water area, add the spotless dishwasher rinse (below) to the machine before washing.
2 cups borax
2 cups washing soda
Mix the borax and washing soda and store in a closed plastic container. To use, add 2 T. to the dishwasher soap compartment.
Spotless Dishwasher rinse:
You can get dishes spot free in your dishwasher without using chemical rinsing agents.
1 to 1 1/2 cups white vinegar
Add the vinegar to the rinse compartment of your automatic dishwasher, being careful not to overfill. Wash dishes as usual.
Dishwashing Liquid:
You don’t need expensive detergents to get dishes clean. used with hot water, this liquid gel cleans dishes beautifully without creating unnecessary suds. Do not use in dishwashers:
1/4 cup soap flakes
2 cups hot water
1/4 cup glycerin
1/2 t. lemon essential oil (found at health food stores)
In a bowl, combine the soap flakes and the water and stir until flakes have dissolved. Cool to lukewarm. Stir in the glycerin and the essential oil and leave to cool. As the mixture cools, it forms a loose gel. Stir with a fork to break up the gel and using a funnel. pour into a narrow necked plastic bottle, such as an old shampoo bottle. To use. squire two to three teaspoonfuls under running water into the sink.
Source: Unknown
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10. Broccoli & Beef Pasta
Posted by: “jacqueline austin”
Broccoli & Beef Pasta
1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (15 oz.) Italian-style tomatoes, with juice (do not drain)
2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed
3 ounces shredded Cheddar cheese
Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings. Place meat in large bowl; set aside.
Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.
With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts.
Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.
4 generous servings
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11a. Crock-Pot Oriental Chicken
Posted by: “jacqueline austin”
Crock-Pot Oriental Chicken
1 (3-1/2 to 4 lb) broiler-fryer chicken, cut up
2 Tbsp vegetable oil
1/3 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 garlic clove, minced
1 tsp ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crock-pot.
Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. Cover and cook on HIGH for 1 hour.
Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.
Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired
Yields 4 to 6 servings
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11b. Crock-Pot Oriental Chicken
Posted by: “jacqueline austin” )
Crock-Pot Oriental Chicken
1 (3-1/2 to 4 lb) broiler-fryer chicken, cut up
2 Tbsp vegetable oil
1/3 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 garlic clove, minced
1 tsp ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crock-pot.
Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. Cover and cook on HIGH for 1 hour.
Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.
Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired
Yields 4 to 6 servings
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12. Crispy Parmesan Oven Fries
Posted by: “jacqueline austin”
Crispy Parmesan Oven Fries
1/2 cup grated parmesan cheese
2 tsp dried oregano
2 (8 oz.) baking potatoes, unpeeled
1 egg white, beaten
vegetable cooking spray
Combine Parmesan cheese and oregano; set aside.
Cut each potato lengthwise into 8 wedges; dip into egg white, and dredge in Parmesan cheese mixture.
Place fries on baking sheet coated with vegetable cooking spray.
Bake at 425º for 25 minutes.
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13. Chocolate Chip & Peanut Butter Brownies
Posted by: “jacqueline austin”
Chocolate Chip & Peanut Butter Brownies
1 c. sugar
1/2 c. butter, melted
1/3 c. crunchy peanut butter
2 eggs
1 tsp. vanilla
1 1/4 c. flour
3/4 c. chocolate chips
Preheat oven to 350
In medium bowl stir together well sugar, butter, peanut butter, eggs & vanilla. Stir in flour until well mixed. Stir in chips. Spread batter into greased 9x9 pan.
Bake for 25-30 minutes or until lightly browned.
Cool completely.
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14. Veggie Gyro-—like a Taco-—with a Sauce
Posted by: “RUSSIE-—— >^..^<”
VEGGIE GYRO
6 oz container plain low fat yogurt
1/2 cucumber, peeled, seeded and diced
1 clove garlic, finely chopped
1 tbs lemon juice
1 tbs dill, chopped
Pinch salt and pepper
4 whole wheat pitas
1/2 head lettuce, sliced
1/2 small red onion, thinly sliced
3 large plum tomatoes, sliced
8 oz pkg garlic and herb flavored feta cheese, crumbled
1. TO MAKE SAUCE-—Stir together yogurt, cucumber, garlic, juice, dill, salt and pepper in a bowl. Cover and chill 30 min.
2. ASSEMBLE GYROS-—Wrap pitas in damp paper towel and microwave 20 seconds. Place puffed side down on plates. Down the middle of each layer lettuce, sauce, onion, tomato and feta. Fold up both sides like a taco. MAKES 4 SERVINGS.*
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15. Zucchini & Chickpea (Garbanzo Bean) Ratatouille
Posted by: “RUSSIE-—— >^..^<”
ZUCCHINI & CHICKPEA RATATOUILLE
2 medium zucchini, quartered lengthwise and cut into pieces
1 large red bell pepper, cored, seeded and cut into pieces
2 tbs oil
4 cloves garlic, finely chopped
2 cans 14 oz each Italian seasoned diced tomatoes
15 oz can chickpeas, drained and rinsed
1/4 tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes
3 cups cooked brown rice
1. HEAT oven to 425 degrees.
2. COAT a baking sheet with cooking spray. Add zucchini and bell pepper, toss with 1 tbs oil. Bake 30 min. or until tender.
3. HEAT remaining oil in a skillet. Add garlic, cook 1 min. Stir in tomatoes and cook 5 min. Add zucchini, bell pepper, chickpeas, salt, pepper and pepper flakes. Cook an additional 5 min. SERVE WITH COOKED BROWN RICE. Makes 4 servings.*
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16. Edamame (Soy Bean) and Mushroom Risotto (Rice)
Posted by: “RUSSIE-—— >^..^<”
EDAMAME AND MUSHROOM RISOTTO
2 tbs oil
8 oz white button mushrooms, trimmed and sliced
1 pound frozen edamame (soy beans)
3 cups vegetable broth mixed with 1 1/2 cups water
1 small onion, finely chopped
1 1/3 cups arborio rice
1/4 cup white wine
1/8 tsp pepper
1/2 cup shredded Parmesan cheese
1. HEAT 1 tbs oil in a skillet. Add mushrooms and cook 5 min. Set aside.
2. COOK edamame following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.
3. PLACE broth and water in a saucepan and bring to a simmer.
4. IN a saucepan, heat remaining oil. Add onion and cook 5 min. Add rice and stir until rice is coated with oil. Cook 1 min. stirring. Add wine and cook until wine is absorbed, 1 min.
5. ADD 1/2 cup of the simmering broth mixture. Cook until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner.
6. HEAT mushrooms and edamame. Stir into rice, remove from heat. Stir in the pepper and 1/4 cup cheese.
7. DIVIDE among 4 bowls. SPRINKLE WITH REMAINING CHEESE. Makes 4 servings.*
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17. New York Style Cheesecake-—Yummy
Posted by: “RUSSIE-—— >^..^<”
NEW YORK STYLE CHEESECAKE
CRUST
9 graham cracker boards
1 tbs sugar
Pinch salt
5 tbs unsalted butter, melted
FILLING
4 pkgs 8 oz each cream cheese, softened
1 1/4 cups sugar
3 large eggs
3 tbs flour
1 tbs vanilla
1. HEAT oven to 325 degrees.
2. CRUST-—Place graham crackers in plastic bag and crush. Transfer crumbs to a bowl and add sugar and salt. Stir in butter until all crumbs are moistened. Transfer crumbs to a 9” springform pan and press onto bottom and 1/2” up sides. Place sheet of foil on countertop, place pan in center and fold foil up around pan.
3. FILLING-— In bowl, beat cream cheese until smooth. Add sugar and beat until blended. Add eggs, beat well. Beat in flour and vanilla. Pour filling into crust. Place cheesecake in large roasting pan and fill pan with enough hot water to come halfway up side of pan.
4. BAKE cheesecake 1 hour. Turn oven off, prop door open and let cool in oven 30 min. Remove from oven and cool completely, refrigerate overnight. TO SERVE-—RELEASE AND REMOVE SIDE OF PAN BEFORE SLICING. Makes 16 servings.*
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18. Szechuan Noodles with Pork-—in a Creamy Sauce
Posted by: “RUSSIE-—— >^..^<”
SZECHUAN NOODLES WITH PORK
12 oz linguine pasta
1 cup chicken broth or water
2 tbs lite soy sauce
12 oz ground pork
1/4 tsp red pepper flakes
6 green onions, cut into pieces
1 large carrot, shredded
1 tbs each minced garlic and ginger
3 tbs creamy peanut butter
1. BRING a pot of water to a boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
2. HEAT a skillet. Add pork and pepper flakes. Cook 5 min. breaking up until browned and no longer pink. Add green onions, carrot, garlic and ginger, cook 3 min.
3. STIR broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
4. RESERVE 1 cup pasta water. Drain linguine, add to skillet and toss to coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). SPRINKLE WITH CHOPPED CILANTRO, IF DESIRED AND SERVE. Makes 4 servings.*
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19. Savory Lo Mein
Posted by: “L.Cloutier” i
Savory Lo Mein
2 T. oil
1 medium clove garlic, finely chopped
1 small head bok choy, cut into 2 inch pieces
1 envelope Lipton onion or onion mushroom recipe soup mix
1 cup water
2 T. sherry
1 t. soy sauce
1/4 t. ground ginger
1/2 lb. linguine, cooked and drained
In large skillet, heat oil and cook garlic with bok choy over medium high heat, stirring constantly, 10 minutes or until bok choy is crisp tender. Stir in onion recipe soup mix blended with water, sherry, soy sauce and ginger. Bring to a boil, then simmer 5 minutes. Add hot linguine and toss lightly; heat through. Sprinkle, if desired, with toasted sesame seeds. makes about 4 servings
Substitution: use 5 cups coarsely shredded green cabbage for the bok choy. Decrease 10 minute cook time to 3 minutes.
Source: Unknown
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20. Mocha Cocoa
Posted by: “L.Cloutier”
Mocha Cocoa
5 cups nonfat dry milk
1 cup baking cocoa
3/4 cup sugar
1/4 cup instant coffee (dry)
1/2 t. ground cinnamon
11 cups water
2 t. vanilla
Mix all ingredients except water and vanilla in a 5 to 6 quart slow cooker. Stir in water and vanilla until smooth. Cover and cook on low heat setting 3 to 4 hours. Ingredient substitution: Just leave out the coffee and cinnamon to make this recipe more kid friendly. After all, what’s a winter party for kids without hot cocoa? Serve it with plenty of marshmallows to float on top or stick a candy cane into each mug of cocoa. This recipe is easy to cut in half for a treat for the family. Just use 2 1/2 cups dry milk, 1/2 cup cocoa, 1/3 cup sugar, 5 1/2 cups water and 1 t. vanilla in a 2 to 3 1/2 quart slow cooker. You can decide whether you want to include 2 t. of instant coffee and 1/4 t. cinnamon
Makes 12 servings
Source: Unknown
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21. Griswold’s Bran Muffins
Posted by: “L.Cloutier”
Griswold’s Bran Muffins
Muffin Spread:
1/4 cup butter or margarine
6 T. brown sugar
6 T. granulated sugar
2 T. honey
1 T. water
Muffin Batter:
1/2 cup whole wheat flour
3/4 cup cake flour
6 T. sugar
1/2 t. salt
1/2 t. cinnamon
1/2 t. soda
1/2 cup raisins
2 eggs
1/4 cup honey
1/4 cup oil
1/4 cup crushed pineapple, drained
3 cups whole bran cereal
1 1/2 cups buttermilk
Cream butter. Gradually beat in sugars. Blend in honey and water and whip until fluffy. Coat muffin pans liberally and evenly with mixture, using about 1 1/2 t. per tin. Now prepare the batter. Combine flours, sugar, salt, cinnamon and soda. Stir in raisins, eggs, honey, oil and pineapple. Add bran and buttermilk and mix until batter is smooth. Fill coated muffin tins 3/4 full. Bake in preheated 400 oven for 18 to 20 minutes. Remove from tins at once by turning upside down on cooking racks. makes 24 muffins.
Source: The Route 66 Cookbook
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22. Jim’s Tamale Pie (6½ Points)
Posted by: “jimnesie”
Stater Brothers is a market chain in Southern California. Their Chili
Beans carry a value of 120 calories and .5 gram of fat for 1/2 cup. I
have also used Plain kidney and plain Black beans. I get the 4% fat
ground beef at the local supermarkets (packaged by Moran).
Jim
* Exported from MasterCook *
Jim’s Tamale Pie (6½ Points)
Recipe By :Jim Trebilcox
Serving Size : 3 Preparation Time :0:00
Categories : Mexican Casseroles
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces ground beef 4% Fat
2/3 cup morning Star Crumbles
2/3 cup Stater Brothers Chili
1/2 cup whole kernel corn — canned or frozen
1/2 medium vidalia onion
1/2 package taco seasoning mix
8 ounces mushrooms — canned or fresh
2 ounces Baked doritos — Nacho cheese style
2 ounces Low-fat mexican blend cheese — shredded
Brown the ground beef in a non-stick skillet coated with Pam.
Add the crumbles and continue until the meat is brown and the onions are
clear.
Drain fat (if necessary), reduce flame and add the chili, corn mushrooms
and taco seasoning. Fold these ingredients in until it is all mixed
together and simmer for 5 minutes.
Spray a 1½ quart casserole dish with Pam.
Crush the Doritos and put 1/2 on the bottom of the casserole dish.
Layer one half of the mix, the other half of the Doritos, and the rest
of the mix.
Top with the cheese.
Put into a preheated 350° oven for 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 361 Calories; 8g Fat (25.3%
calories from fat); 15g Protein; 40g Carbohydrate; 7g Dietary Fiber; 4mg
Cholesterol; 974mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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23. BLT Turkey Salad
Posted by: “Dorie”
BLT Turkey Salad
6 C. torn romaine or leaf lettuce
4 C. cubed cooked turkey
1 1/2 C. chopped tomatoes
1 1/2 C. shredded Mozzarella cheese
1 1/2 C. shredded Cheddar cheese
10 bacon strips cooked and crumbled
1/2 C. chopped green pepper
1/2 C. chopped red onion
1/2 C. chopped cucumber
Dressing:
1 C. plain yogurt
1 C. mayonnaise
1/4 C. sugar
1/4 C. red wine vinegar
1 t. garlic powder
In a large salad bowl, combine the first 9 ingredients. Just before serving, whisk the dressing ingredients. Pour over turkey mixture, toss to coat.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
2. Cowboy Mashed Potatoes
Posted by: “Dorie”
Cowboy Mashed Potatoes
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Dorie
http://groups.yahoo.com/group/CampingAndCowboyCooking/
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3. Disney Nacho Cheese Dip Recipe
Posted by: “Dorie”
Disney Nacho Cheese Dip Recipe
1/2 pound Provolone, grated
1/2 pound American cheese, grated
3/4 cup Heavy cream
8 ounces Cream cheese
1/4 teaspoon Garlic powder
3/4 teaspoon Worcestershire
1/8 teaspoon Cayenne
1/8 teaspoon Yellow food coloring
Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm iwth crackers, chips, or vegs.
Dorie
http://groups.yahoo.com/group/RecipeFriendsAndCooks/
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4. One Pot Dinner
Posted by: “Dorie”
One Pot Dinner
(1) 3 lb. london broil; cut into 1” cubes
2 medium yellow onions; sliced thick
7 cloves garlic; minced
6-8 carrots; cut into 1” pieces
2 medium bell peppers; cut into 1” pieces
1 1/2 cups mushrooms; sliced
6-8 medium potatoes; cut into 1” cubes
2 cups barbecue sauce
1 cup salsa
rosemary sprigs
Meat Marinade
1/3 C. red wine vinegar
1/4 C. balsamic vinegar
1/4 C. Worcestershire sauce
2 T. soy sauce
5 cloves garlic
1/2 t. Tobasco sauce
1/2 C. olive oil
Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice.
Heat a 12” deep Dutch oven using 22-24 briquettes bottom. Drain marinade off the meat and add meat to hot oven and fry until brown. Spoon off most of the juice. Add onions and garlic. Stir, then cover and cook until onions are translucent. Add carrots, bell pepper, and mushrooms. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 minutes. Add potatoes, barbecue sauce and salsa and stir to mix. Place 3 sprigs of rosemary on top. Cover and cook 30-45 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 10 minutes removing rosemary from top before and replacing after.
When vegetables are done remove rosemary and discard.
Serves: 10-12
Dorie
http://groups.yahoo.com/group/RecipeFriendsAndCooks/
4. Campers Carrot Pineapple Crunch
Posted by: “KittyHawk” dsharple@shaw.ca spiritdancer1255
Date: Tue Mar 10, 2009 1:42 pm ((PDT))
Campers Carrot Pineapple Crunch
1 large lemon’s peel, grated
1 cup sugar
1/2 cup lemon juice
4 large carrots, peeled and shredded
1 - 8 oz can crushed pineapple, drained
1 Tbsp toasted slivered almonds
At home: Stir the lemon zest and sugar into the lemon juice in a pan and
simmer gently until the sugar is dissolved. Put the carrots and
pineapple in a bowl, pour the juice mixture over them, cover the bowl,
and marinate for at least 24 hours before drying. Package the dried mix
in zipper lock bags (1/3 cup of dried salad will make side dishes for
two people). Package the almonds separately.
In camp: Add an equal amount of water to each portion of salad (1/3 cup
of water to 1/3 cup of salad) and allow to reconstitute for at least
half an hour, then add almonds.
Yield: 1 cup (6 side dishes).
Messages in this topic (1)
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5. Campers Mexi Bean Salad
Posted by: “KittyHawk” dsharple@shaw.ca spiritdancer1255
Date: Tue Mar 10, 2009 1:52 pm ((PDT))
Campers Mexi Bean Salad
1 Tbsp minced cilantro
1/2 tsp salt
1 Tbsp vinegar
1/3 cup salsa
1 - 15 oz can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/2 bell pepper, sliced into strips
2 scallions, chopped
At home: Stir the cilantro, salt, and vinegar into the salsa in a large
bowl. Add the remaining ingredients, stir, cover the bowl, and marinate
for at least 24 hours before drying. The salad is done when the beans
are crunchy and the corn is still a bit leathery. Place a single serving
(1/4 cup) of the dried mix in each zipper-lock bag.
In camp: Add an equal amount of water to each portion of salad (1/4 cup
of water to 1/4 cup of salad) and allow it to reconstitute for at least
1 hour. Use as a side salad or as filling for a vegetable burrito just
add cheese.
Yield: 1 1/2 to 2 cups (6 to 8 side dishes).
Messages in this topic (1)
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6. Fish Chowder Mix
Posted by: “KittyHawk” dsharple@shaw.ca spiritdancer1255
Date: Tue Mar 10, 2009 1:57 pm ((PDT))
Fish Chowder Mix
2 cups chopped dried fish
1 cup chopped dried potatoes
1/2 cup dried carrots
1/2 cup chopped dried onions
2 Tbsp all purpose flour
1/2 cup dry milk powder
1/2 tsp salt
1/8 tsp pepper
Combine all ingredients. Store in a tightly sealed container.
To Use: Add 1 1/2 quarts boiling water. Stir well and simmer for 30 to
40 minutes.
Serves: 6
http://groups.yahoo.com/group/PressureCookerRecipes
http://groups.yahoo.com/group/Copycat-Recipe-Fanatics
http://pets.groups.yahoo.com/group/K9Nutrition/
http://groups.yahoo.com/group/eleanorskitchen/
http://groups.yahoo.com/group/A_Random_Group_For_Random_People/?yguid=86263347
http://groups.yahoo.com/group/ABMandBreadrecipes/?yguid=175082726
http://groups.yahoo.com/group/autobreadmachine/?yguid=86263347
http://groups.yahoo.com/group/bread-machine/?yguid=175082726
http://groups.yahoo.com/group/catsrecipes/?yguid=175082726
http://groups.yahoo.com/group/crockpot_recipes/?yguid=86263347
http://groups.yahoo.com/group/FoodSaverPlus/?yguid=175082726
http://groups.yahoo.com/group/Jam-in_Condiments/?yguid=86263347
http://groups.yahoo.com/group/jbrecipes/?yguid=86263347
I have a list of about 22 more groups if you would like
those addresses I can post those too. :-)
Darlene [aka as Kitty Hawk]
KittyHawk wrote:
Chinese Dry Marinade
3 Tbsp brown sugar
1 1/2 tsp paprika
1 tsp salt
3/4 tsp ground tumeric
1/4 tsp celery seed
1/4 tsp dry mustard
Combine ingredients and use for marinade for whatever you are
going to grill, broil, fry up or roast.
8. Radishes
Posted by: “KittyHawk”
Radishes
Wash firm, fresh, red or white radishes. Trim off root and top ends. Cut
into 1/8” slices. Do not blanch.
Dehydrator: Spread slices sparsely over trays. Dry at 120 degrees F.
until crisp and dried through, about 8 to 10 hours. Stir slices
occasionally and rotate trays once.
To Use: Eat crisp slices as a snack, alone or with a cheese dip. Add in
dry form to gelatin, potato salad, or tossed salads. To serve as a
cooked vegetable, simmer for about 20 minutes in an equal amount of
boiling water. Season to taste with salt and pepper, butter or margarine.
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9. Rutabagas
Posted by: “KittyHawk”
Rutabagas
Cut off tops and roots and thinly peel rutabagas. Cut into very thin
slices, dice into 1/8” cubes, or grate. Blanch in boiling water for 3
minutes or in steam for 4 minutes. Drain well. The tops may be dried as
green.
Dehydrator: Spread slices or pieces over trays in a thin layer. Dry at
120 degrees F. until crisp, about 8 to 12 hours. Stir occasionally or
turn slices and rotate trays once or twice.
To Use: Rat dried slices as a snack alone or with cheese dip, or chop
and add dry form to salads. Chopped pieces also may be dropped into
simmering soups. To cook as a vegetable, pour 1 cup of boiling water
over 1 cup dried rutabaga and cook for 30 to 40 minutes over low heat.
Mash or leave in pieces and season with salt, pepper and butter or
margarine. One cup dried yields about 1 cup cooked vegetable.
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10. Dried Rutabaga Ring
Posted by: “KittyHawk”
Dried Rutabaga Ring
2 cups boiling water
2 cups dried rutabaga
3 Tbsp butter or margarine
2 Tbsp all purpose flour
1/2 cup milk
2 Tbsp brown sugar
1/2 tsp salt
1/8 tsp pepper
3 egg whites, stiffly beaten
Pour boiling water over dried rutabaga. Cover and cook for 30 to 45
minutes, or until tender. Drain. Mash with potato masher, electric mixer
or blender.
In another saucepan, melt butter and blend in flour. Gradually add milk
and cook over low heat, stirring constantly, until smooth and thickened.
Add brown sugar, cooked rutabaga, salt and pepper. Cool.
Fold in stiffly beaten egg whites. Pour into a greased 8” ring mold. Set
in a pan of hot water and bake in a 350 degrees F. preheated oven for 45
minutes. Unmold and fill center with hot, cooked vegetables.
Serves: 6
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
. Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
Posted by: “Ginny
Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: High Speed Chase
a.. Cook Time 25 min
b.. Level Easy
c.. Yield 4 servings, 2 slices each of Mexican deep dish pizza pie
Ingredients
a.. 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
b.. 2 eggs
c.. 4 tablespoons melted butter
d.. 1 1/2 cups milk
e.. 1 cup frozen corn kernels
f.. Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
a.. 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
b.. 1 pound ground beef
c.. 1 small onion, finely chopped
d.. 1 tablespoon chili powder
e.. 2 teaspoons ground cumin
f.. 2 teaspoons cayenne sauce
g.. Salt
h.. 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
i.. 1/2 red bell pepper, chopped
j.. 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
k.. 2 scallions, chopped
l.. 2 small vine ripe tomatoes, seeded and diced
m.. 2 tablespoons drained sliced green olives (salad olives)
n.. 1 to 2 tablespoons chopped cilantro leaves, optional garnish
o.. Mild to medium taco sauce to pass at table, 1 cup
Directions
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
—
Virginia
Cranberry Twp., Pa
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4. Cheesy Corn Casserole Recipe from Paraguay
Posted by: “Ginny
http://jas.familyfun.go.com/recipefinder/display?id=52131&cmp=NLC-NL_Recipe_030909_paraguay
Cheesy Corn Casserole from Paraguay
Corn is a quintessential ingredient in dishes throughout Latin America. This casserole is less dense and more soufflé-like than similar versions made in the American South, but still has a flavor that’s sure to please a crowd. It can be served as a main or side dish.
RECIPE INGREDIENTS:
3 tablespoons unsalted butter
3 tablespoons canola oil
2 medium onions, halved and thinly sliced
1/2 cup cornmeal
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1 pound corn kernels, fresh or frozen and thawed
1/2 cup milk
3 eggs, yolks and whites separated
8 ounces Jarlsberg or a similar white melting cheese, shredded
2 tablespoons Parmesan
1. Heat the oven to 350°. In a small frying pan over medium-low heat, melt the butter and warm the oil. Add the onions and sauté until soft, stirring occasionally so they don’t brown, about 10 minutes. Remove the pan from the heat and allow the mixture to cool until lukewarm.
2. In a large bowl, mix the cornmeal, salt, sugar, and baking powder, and set the mixture aside.
3. In a blender or food processor, puree the corn with the milk. Blend in the egg yolks and then combine this mixture, along with the cheese and onions, with the dry ingredients.
4. In a separate bowl, beat the egg whites until stiff but not dry. Carefully fold the egg whites into the corn mixture, and then pour it into a 7- by 11-inch buttered and floured baking dish.
5. Sprinkle the casserole with the Parmesan and bake it in the middle of the oven until golden brown, about 45 minutes. Allow it to cool for a few minutes before slicing and serving. Serves six as a main dish, 12 as a side.
Nutritional Information
Per serving (1 piece, 12 pieces per recipe):
Calories 211
Total Fat 13 g (20% DV)
Saturated Fat 6 g (29% DV)
Cholesterol 74 mg (25% DV)
Sodium 308 mg (13% DV)
Total Carbohydrate 16 g (5% DV)
Fiber 2 g (7% DV)
Sugars 3 g
Protein 9 g (18% DV)
Calcium 207 mg (21% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
—
Virginia
Cranberry Twp., Pa
To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
Yogurt Cups
Posted by: “DBauer
I use yogurt cups to start seeds. I cut the bottom of the cup off, then poke
drainage holes in the plastic lid. When the seeds are planted, the cups are
upside down. When the time comes to transplant the seedlings, I just take the
lid off and the seedling slides right out without causing any root
disturbance or damage.
Washed and stored, the cups can be reused indefinitely.
Di
Re: wanted camping recipes
Posted by: “Stephanie
Core a small head of cabbage insert bacon wrapped stick of butter and put in foil. This can go right on the fire and picked up with tongs about 15 - 20 minutes later. Depends on how soft you want it.
To visit your group on the web, go to:
http://groups.yahoo.com/group/WasteNothing/
[Possible sources of plastic barrels]
Have you considered an alternative to the 55 gal barrel? There are some
really nice units at this web address. They are for indoor storage- made to
go through doorways and fit in closets, etc. They are manufactured in Canada
but they have a dealer in Texas and a few other states.
See if you have a pickle or soup making plant in a reasonable distance to
you.... I have a pickle plant approx. 80 miles.... I brought home 50
barrells, cost $3. each yes that is three dollars... :)
Also alot of car washes have the white barrels they will give/sell you
You might want to see if the local soda bottling company will sell you plastic drums. I bought a couple of USDA-food-quality-approved, plastic, 55-gallon drums from a local Pepsi Cola bottling plant about three years ago. They had been used to store syrup for making soda. The bottling company in Baltimore sold them to me for $10 each.
Ned in Maryland
Have you looked at soda plants? We have a pepsi plant in our town and i’ve heard we can buy used barrels there. They had soda syrup in them and will impart a slightly sweet flavor to the water but that might be an improvement on the drinking water around here!
Hannah
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/
New Secret Recipe
Shoney’s Slow-Cooked Pot Roast
2 tablespoons butter
3 lbs rump roast, trimmed
2 celery ribs, chopped
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour
1. Preheat oven to 325 degrees F.
2. Melt butter in Dutch oven; add roast and brown on all sides;
remove to platter. Add celery, onion, garlic, parsley and thyme to
Dutch oven; saute 5 minutes; return roast to Dutch oven.
3. Add broth, peppercorns, bay leaf and salt; cover; place in
preheated oven. Cook roast 4 hours; baste every 30 minutes.
4. When done, remove roast and strain stock into bowl; discard
vegetables. Using two forks, shred meat into bite-sized pieces and
return to Dutch oven. Pour strained broth over shredded beef; add
carrots, potatoes and salt. Return to oven and cook for 45
additional minutes.
5. Drain and measure stock from Dutch oven. Add enough beef broth
to measure 3 cups and place in saucepan. Whisk in flour; simmer
until thick. Pour over meat and vegetables.
Serves 6
Source - New “America’s Secret Recipes 2” cookbook by Ron Douglas
Available Now at: http://recipesecrets.net/cookbooks.html
Always buy more meat than you think you will need. Leftover pot
roast can taste even better! Generally, you’ll get 2-3 servings out
of a pound of boneless roast, and 2 servings from a bone-in roast.
Re: Camping recipes wanted
Posted by: “sandy”
Make bisquick dough and spiral it around a 1 inch diameter stick and bake
over the fire. fill with butter, jam, cinnamon, etc..
smores
hobo stew; put diced carrots, potatoes, onion, and crumbled up hamburger on
tinfoil and fold over and seal air tight it cooks on the coals and you eat
it out of the foil NO clean up!
cut oranges in half and take out the slices . break an egg into the skin and
bake in the coals.
other ideas can be found at Mac scouter web site you will have to google it
I do not have it handy.
chocolate crumbles: make a brownie mix and put in to a greased fry pan
scramble it over coals until it is done. good alone or mixed with cool whip
or on ice cream or pudding.
all I can think of off the top of my head.
hope you have a wonderful time. where are you going?
best
sandy
growing older is required
growing up is optional
-—————— Frugal Folks Special Note ————————
Bet you haven’t read this before or you just forgot it. Our Article and eBook Library is at http://www.frugalfolks.com
We have over three thousand top articles and eBooks on special pages on all frugal subjects with more added regularly. Bookmark the site and check it regularly.
Our eList page is located at:
http://groups.yahoo.com/group/Frugal-Folks-Life/
To visit your group on the web, go to:
http://groups.yahoo.com/group/Frugal-Folks-Life/
Re: Excalibur Dehydrators
Posted by: “KittyHawk”
Home Dried Potatoes
Potatoes (an amount you find manageable)
Metal vegetable blanching basket, or French fry basket
Colander & Mixing Bowl which is larger than your colander
Paper towels
Several cookie sheets OR Food Dehydrator & trays or racks
Vegetable Oil Cooking Spray
Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling
is optional- there are important vitamins and minerals stored in the potato
skins, but they look nicer peeled, so choose according to your personal
preference.) This can be done quickly with a food processor or slicer. Bring a
large pot of lightly salted water to a rolling boil. Put potato slices into a
vegetable basket and plunge the basket into the boiling water and wait for the
water to return to a boil. Once the water is boiling, start counting off 8
minutes of blanching time. While potatoes are blanching, set up a large mixing
bowl in your sink and fill it with ice water. When the potatoes have blanched
for 8 minutes, plunge the basketful of potatoes immediately into the ice water
and let them sit there for 15 minutes. Spread the blanched potato slices in a
single layer between paper towels and blot them dry.
If you are not using a dehydrator, spray cookie sheets with vegetable oil spray
(do not use regular cooking oil); if you are using rimmed baking pans, spray and
use only the upside down bottoms of these pans to prevent scorching near the
pan’s raised rim; if you are using Teflon cookie sheets, there is no need for
spray. Spread potato slices on the prepared sheets or pans as close together as
possible but in a single layer. Place cookie sheets on oven racks and turn the
oven on to its very lowest temperature. (between low and off) Keep the oven door
ajar so that the air can circulate freely and let moisture escape. Make sure
that the temperature never gets so hot that your hand feels uncomfortable when
held in the oven. This is necessary for thorough drying.
If you are using a dehydrator, place potato slices on racks which have been
prepared with vegetable oil spray, placing potatoes close together, but not
touching, so air is allowed to circulate between them. Turning is not necessary
on vented racks. Dry according to manufacturer’s instructions, or until potatoes
are brittle, somewhat translucent and are not at all pliable. If you have solid
racks, follow the same directions as for turning potatoes dried in an oven:
After 1 hour, turn all the slices over; then turn the slices over every 30
minutes. Drying time will depend largely on your own oven, but you should begin
checking for doneness at 3 hours. The potatoes are done when they become
brittle, somewhat translucent, and are not at all pliable. Their color should be
pale white with a tinge of yellow; do not let them become brown or even dark
amber in color. Some potato slices will dry faster than others, so check every
15 - 30 minutes for slices which are done.
Let the dried potatoes cool thoroughly, then store for up to a year in glass or
plastic jars OR plastic bags at room temperature in a cool, dry place.
**You can use the instructions from your favorite pre-packaged potato mixes to
cook or reconstitute your dried potatoes, or you can use the recipes below to
put together your own mixes for your home-dried potatoes.
Basic Sauce Mix
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
2 Tbsp. Cornstarch
1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
1/8 tsp. Black Pepper
Combine the above ingredients to make 1 package of sauce mix and seal it in a
small zip baggie, removing as much air as possible. When making several mixes to
store or give as gifts, multiply this sauce mix recipe and store in a jar until
ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe.
Yield: 3 cups or four 3/4 cups servings
Scalloped Potato Mix in a Jar
3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix
1/3 cup Nonfat Dry Milk
Place these ingredients into a one quart jar, making certain the sauce mix and
dry milk are first placed into small zip baggies, then sealed with the air
removed. Place the potatoes into the bottom of the jar, then add the baggie of
mix on top. Place lid on jar and store in a cool dry place until ready to use.
Attach the following instructions for later use, or for gift giving:
Scalloped Potatoes
3 Tbsp. Butter or Margarine
2 3/4 cups boiling Water
Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce
mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F
for 30 to 35 minutes or until tender. If you are cooking something else at a
lower temperature in your oven, adjust the baking time; at 350 degrees bake 40
to 45 minutes; at 325 degrees bake 50 to 55 minutes.
Skillet Meat and Potatoes Casserole Mix in a Jar
3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk
1 package (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Bouillon Granules
Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt
& bouillon granules into a small zip baggie, which will be placed on top of
potatoes in the jar. Place lid on jar & store in a cool dry place until ready to
use.
Attach the following instructions for later use, or for gift giving:
Skillet Meat & Potatoes Casserole
Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2
3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat,
cover and simmer stirring now and then, for about 25 minutes or until the
potatoes are tender.
Yield: 4 one cup servings
Instant Hash Browns
Instant hash browns are handy to have in your hiking food cupboard. They
are great added to chowders, thick soups, mashed potatoes and sprinkled
into many meals, used like any other vegetable. Not only do they taste
good, potatoes are a great source of potassium.
While you can buy “instant” hash browns at many grocery stores, they can
be hard to find or full of fillers that many of us would rather not pay
for. To make up a batch will only take a few minutes time. Go to the
grocery store and buy a large bag of frozen shredded hash browns. Look
for ones without added fats. They will also be very low in sodium. In
this case I bought a 30 ounce bag.
Spread the frozen hash browns on two mesh lined trays - the shreds will
get small when dry and fall through, so be sure to use liners. If you
don’t have any you can also line your trays with parchment paper.
Dry at 135 degrees F. till dry and crispy. Expect 4 to 8 hours on
average, depending on humidity. Once dry, turn off the dehydrator and
let cool then pack up into a tightly sealed bag or container.
When dry my large bag of 30 ounces now weighed in at 6 ounces. Not bad
for a couple minutes work!
Your “instant” hash browns are smaller and thinner than commercial
versions. Try adding 1 to 2 Tbsp in your next chowder to test them out!
Potatoes
Dried potatoes are convenient for camping and hiking trips or wherever
weight is a consideration. They must be watched carefully, however, for
any hint of moisture will cause the whole batch to mold. Wash and peel
potatoes and but into 1/2” shoestring strips or 1/8” slices. Blanch in
steam for 6 to 8 minutes or for 5 to 6 in boiling water. Drain well.
Dehydrator: Spread strips or slices in a single layer over trays. Dry 12
to 18 hours at 120 degrees F. until brittle and semitransparent. Turn
pieces and rotate trays once or twice during drying.
To Use: Pour 1 cup boiling water over 1 cup of dried potatoes. Cook 45
to 50 minutes for boiled potatoes or hash browns. One cup yields 1 to 1
1/2 cups cooked potatoes.
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
List of St Patty and Easter Crafts
Posted by: “gracefulbethany”
List of St Patty and Easter Crafts
Pot of Gold
http://www.familycorner.com/family/kids/crafts/pot_of_gold.shtml
Pom Pom Shamrock
http://www.familycorner.com/family/kids/crafts/pom_pom_shamrock_clover.s\html
Pot of Gold Treat Holders
http://www.familycorner.com/family/kids/crafts/st_patricks_day_treat_hol\ders.shtml
Shamrock Greeting Card
http://www.familycorner.com/homegarden/crafts/shamrock_card.shtml
Shamrock Wall Hanging
http://www.familycorner.com/homegarden/crafts/shamrock.shtml
Simple St. Patrick’s Day Wreath
http://www.familycorner.com/family/kids/crafts/st_pat_wreath.shtml
Styrofoam Cup Leprechaun Hats
http://www.familycorner.com/family/kids/crafts/styrofoam_cup_leprechaun_\hats.shtml
Welcome Shamrock
http://www.familycorner.com/homegarden/crafts/door_shamrock_clover.shtml
Easter Bunny Wind Sock
http://www.familycorner.com/homegarden/crafts/windsock.shtml
Decorative Clay Pots
http://www.familycorner.com/homegarden/crafts/easterpot.shtml
Decoupage Clay Flower Pot
http://www.familycorner.com/homegarden/crafts/decoupage_clay_pot.shtml
Dish Towel Bunny
http://www.familycorner.com/homegarden/crafts/towel_bunny.shtml
Easter Basket Card
http://www.familycorner.com/homegarden/crafts/easter_card.shtml
Easter Egg Door Hanger
http://www.familycorner.com/homegarden/crafts/easter_egg_door_hanger.sht\ml
Floral Trinket Box
http://www.familycorner.com/family/kids/crafts/floral_trinket_box.shtml
Mini Bunny in a Pot
http://www.familycorner.com/family/kids/crafts/bunny_pot.shtml
Spring Painted Pot
http://www.familycorner.com/homegarden/crafts/spring_painted_clay_pot.sh\tml
Springtime Straw Hat
http://www.familycorner.com/homegarden/crafts/straw_mothers_day_hat.shtm\l
Butterfly Candle Holders
http://www.familycorner.com/homegarden/crafts/butterfly_candle.shtml
Recipes-Crafts-Freebies-N-Frugals ~*~
http://groups.yahoo.com/group/recipescraftsfreebiesnfrugals/
Free Online Printables
http://groups.yahoo.com/group/onlinefreebiesandprintables/
ParentsFreebiesandResources
http://finance.groups.yahoo.com/group/ParentsFreebiesandResources/
Bunny Treat Pail
http://www.michaels.com/art/online/projectsheet?pid=e07735
Knit Bunny Blanket Buddy
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Crochet Bunny Blanket Buddy
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Felt Easter Puppet-Bunny
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Bunny Face Gift Bag
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Bunny Baby Clay Pot
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ST. PATRICK’S DAY F’REEBIES
FREE ST. PATRICK’S DAY PRINTABLE ECARDS
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FREE POT O GOLD PACK
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FREE SAMPLE JELLY BELLY
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FREE ST PATTY DAY GIFT BAG COMES IN GREEN TOTE BAG
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Zipper Flowers
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crocheted white flower necklace
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Irish Princess St. Patricks Day T Shirt
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Lucky Clover Pin
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Shamrock Pin
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[Got Peeps Graphic] http://www.pyzam.com/graphics/details/5868
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Posted by: “Jessie_Posts_2_Much”
Sausage and Cornbread Pie
http://www.e-cookbooks.net/recipes/02243.htm
33 TRIM AND TASTY DAIRY SNACK IDEAS
Posted by: “Sierra O’Hara”
33 TRIM AND TASTY DAIRY SNACK IDEAS
Including a dairy snack between meals is a healthy way to keep hunger in
check and stay energized throughout the day.
MILK:
1. Rise and Shine:
Get a mid-morning boost with a cold glass of fat free milk and sliced
peaches.
2. Strawberry-sicles:
Mix lowfat strawberry milk with fresh strawberry slices and freeze in a
popsicle container.
3. Flavor on-the-Fly:
Fat free flavored milks are perfect anywhere you go- just take, shake
and sip!
4. Choco-Raspberry Chug:
Blend a cup of fat free milk with frozen raspberries and sweetened cocoa.
5. Sweet Milk Steamer:
Microwave a cup of lowfat milk and honey.
6. Banana Split Blenders:
Blend lowfat strawberry milk with banana slices and ice.
7. Morning Mocha
Mix a cup of reduced fat milk with a teaspoon of instant coffee and
sweetened cocoa.
8. A Sip of Spice
Warm a cup of milk and mix with Chai tea to warm up the afternoon.
9. Graham Dunk:
Dip a few graham crackers into a cold glass of lowfat milk.
10. Fruity Splash:
Blend your strawberry milk with fresh bananas and ice.
11. Vanilla-Berry Bowl:
Enjoy lowfat vanilla milk with a bowl of fresh berries
CHEESE
12. Salsa Roll-Up:
Roll Monterey Jack cheese into a whole-wheat tortilla and dip in salsa.
13. Cheddar Crunch:
Mix 1/2 cup of Cheddar cheese shreds with popcorn and pretzels.
14. Veggie Wraps:
Wrap Colby Jack cheese around spears of asparagus.
15. Cherry Tomato Crunchers:
Top wheat crackers with reduced fat Mozzarella cheese and cherry tomatoes.
16. Cheese & Crackers:
Layer lowfat American cheese and smoked turkey onto crackers.
17. Seafood Spread:
Mix canned salmon or crab with Ricotta or Mozzarella cheese and eat on
pita wedges.
18. Zesty Tostada:
Top a tostada with fat free refried beans and reduced fat shredded
Pepper Jack cheese.
19. Chicken Melt:
Melt a slice of reduced fat Colby Jack cheese over canned chicken on an
English muffin.
20. Cheese Ka-bob:
Alternate small slices of apples and reduced fat Cheddar cheese on skewers.
21. Lettuce Wraps:
Wrap a slice of Swiss cheese, turkey, and Dijon mustard in lettuce leaves.
22. String by String:
Pack light string cheese into your bag for a post-workout energizer.
YOGURT
23. Tropical Smoothie:
Blend fresh orange slices with strawberry yogurt and ice.
24. Cucumber Salad
Mix diced cucumber with a cup of lowfat plain yogurt, mint and a pinch
of salt and pepper and spread on whole-wheat pita wedges.
25. Mango Mixer
Enjoy a tropical treat by blending mango, plain lowfat yogurt and a
splash of pineapple juice.
26. Parfait Pleaser:
Layer granola and fresh fruit with your favorite lowfat yogurt.
27. Simple Shortcake:
Try pieces of angel food cake with a cup of strawberry yogurt for a
heavenly treat.
28. Berry Blast:
Mix blueberry yogurt with fresh blueberries or raspberries.
29. Go Nuts:
Top lowfat vanilla yogurt with a few crushed pecans and cinnamon.
30. Honey Fruit Dip:
Mix fat free yogurt with a dollop of honey for a sweet fruit dip.
31. Yo-on-the-Go:
Enjoy your favorite flavor of drinkable yogurt at the office or on the go.
32. Mocha Mudslide
Stir chocolate syrup into a cup of coffee-flavored yogurt and freeze.
33. Yogurt Pops:
Freeze squeezable yogurt for a quick and creamy popsicle.
Source: Dairy Management Inc. via the cooking-info mailer on
cooking-lists.com
BakeryShoppe
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://www.fromsadtoraw.com/Recipes/GoldenHerbPotatoChips.htm
Golden Herb
Potato Chips
7 Large, well scrubbed Yukon Gold (or other golden) potatoes
Savory Sprinkles:
Salt to taste
Garlic powder
Onion Powder
Yellow Flake Yeast
A little Cayenne (optional)
Slice the potatoes as thin as possible (paper thin). (I use a meat slicer or a vegetable slicer.)
Dip in a bowl of fresh lemon juice to retard discoloration.
Layer on mesh dehydrator sheet and spray light with a pan spray.
Sprinkle lightly with savory sprinkles.
Dehydrate for several hours at 110 degrees or until crispy and crunchy.
Check frequently as the thinner potatoes will dry quicker than thicker slices.
Cool well and bag in an airtight container.
Great for dipping or just eating for pleasure!
A few satisy quickly, unlike commercial potato chips which can take a whole bag to satisfy.
Fills a 9 tray dehydrator.
Note: Blend dehydrated potatoes into powder, and you will have a great thickener to use in soups and sauces, plus you increase the nutrition of the prepared dish. Store in air tight container.
- Chef Jeff and Nancy Riedesel, from This Is Not Your Mother’s Cookbook
* Comments: Michelle says “pan spray” is not raw, consider using a Misto spritzer with olive oil to spritz on the chips instead.
http://www.fromsadtoraw.com/Recipes/AnastasiasFamousRawCarrotCake.htm
Anastasia’s Famous
Raw Carrot Cake
4 Cups of carrot pulp (from juicing)
1 Cup Walnuts
1 Cup fresh or desiccated coconut
Two thirds cup of dates
Half cup of raisons
Quarter cup of ground flax seed
Cinnamon & Nutmeg
Mix all the ingredients together and then pass the mixture through a juicer using a blank screen, The homogenised mixture can then be molded into shape by hand or in a cake tin.
Once this is done you are ready for the yummy topping.
A little fresh orange juice, a little grated orange rind, raw tahini and dates, blend all ingredients together to make a scrumptiously, delicious, whippy cream - decorate as desired.
- from Anastasia, Harmonious Living
Index to many interesting raw recipes:
http://www.fromsadtoraw.com/RawRecipes.htm
25 Vintage Food Preparation Tips
Posted by: “Sierra O’Hara”
25 Vintage Food Preparation Tips
1. Do this and that first apple won’t be brown and soft by the time
you peel the fifth one. Place peeled apples in a basin of cold
slightly salted water until you are ready to use or serve them.
2. To draw out the salt from salted fish, add a glass of vinegar to
the water in which the salt fish is soaking.
3. Tenderize chicken and other fowl by rubbing them inside and outside
with lemon juice after cleaning and before dressing.
4. Hard-shell clams are easier to open if boiling water is poured over
them. No hammers, please!
5. To remove the kernels whole from pecan nuts, pour boiling water
over the nuts and let them stand until cold. Then hammer on the small
end of the nut.
6. To clean currants, wash them well in two or three waters, drain,
dry in a cloth and finish in a slightly warm oven. A little flour
dredged over them will absorb any remaining moisture.
7. To blanch almonds, put them into a saucepan, cover with cold water,
bring to a boil, and having strained them, run cold water over them,
dry in a cloth, and the skins will slip off easily.
8. To peel an orange easily and to get the skin off in one piece, heat
the orange slightly for three or four minutes before peeling.
9. When baking apples, prick the skin of the apples and they will cook
without bursting.
10. When peeling tomatoes scrape the skin gently with the back of the
knife, then peel in the usual way. It will be found that the skins
will slip off easily.
11. Before scraping new potatoes, soak them for half an hour in cold
water which has been salted. Not only do the skins peel off easily,
but the hands are not stained.
12. Peel onions under water and they will not irritate the eyes.
13. If parsley is washed with hot water instead of cold it retains its
flavor and is easier to chop.
14. To keep a boiled fowl a good color, rub the fowl over with a piece
of cut lemon and wrap in grease-proof paper for boiling.
15. To make meat tender, put it in a strong vinegar water for a few minutes.
16. Bones required for making soup will keep in good condition for a
considerable time during warm weather if they have been allowed to
remain in a hot oven for a few minutes.
17. Make short work of pin-feathers by plucking them from fowl with an
ordinary strawberry huller or a large pair of tweezers.
18. To prevent eggs from cracking when they are to be boiled, allow
them to stand a few minutes in very warm water before putting in
boiling water.
19. Beets practically pop right out of their skins after they’re
boiled if dipped in cold water.
20. To put attractive scalloped edges on thin cucumber slices, just
run the tines of a fork lengthwise over the peeled cucumber, and then
slice.
21. Wilted asparagus will come to life if the stems are set for a
while into cold water.
22. Fried potatoes will be deliciously golden brown if sprinkled
lightly with flour before frying.
23. Before squeezing oranges, and lemons, grate the rind and use as a
flavoring for cakes, puddings, pies, etc.
24. Before shredding the kernels off corn on the cob, pierce the corn
vertically with an ice-pick. This provides a convenient handle. Rest
the other end of the ear on a cake tin.
25. Keep pared fruit looking bright by pouring a little lemon juice over it
BakeryShoppe
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