1. Apple Almond Rice Mix
Posted by: “iluvrecipes40”

Apple Almond Rice Mix

4 cups uncooked rice
1-1/3 cups slivered almonds, toasted
1-1/3 cups chopped dried apples
1/4 cup parsley flakes
1/4 cup chicken bouillon granules

Combine all ingredients in large bowl; mix well. Place 1-3/4 cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes.
Preparation instructions: Combine 1 rice mix, 1 cup water, 1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings.

Nutrition
Each serving provides 163 calories, 4 grams protein, 5 grams fat, 27 grams carbohydrate, 1 gram dietary fiber, 0 milligrams cholesterol and 338 milligrams sodium.

Courtesy of USA Rice Federation.

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2. Alfredo Noodle Mix
Posted by: “bakinglist_owner”

Alfredo Noodle Mix

1 c. instant nonfat dry milk
2 t. grated romano or parmesan cheese
1/3 c. dried minced onion
1 t. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Measure all ingredients into a large ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted
butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the
Parmesan cheese for a different taste.

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3. Chocolate-Cherry Pancake Mix in a Jar
Posted by: “bakinglist_owner”

Chocolate Cherry Pancakes Mix in a Jar

2 cups all-purpose flour
1/3 cup granulated sugar
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cherries
2/3 cup semisweet chocolate chips

Stir flour, sugar, baking powder, baking soda and salt together in mixing bowl. Transfer flour mixture to 1-quart wide-mouth jar. Add cherries, then chocolate. Seal Jar. Decorate jar and attach gift tag with the following instructions:

Chocolate Cherry Pancakes:

Makes 20 to 24 pancakes.

2 eggs, beaten
1/4 cup (1/2 stick) butter, melted
Contents of Chocolate Cherry Pancakes Mix jar
1 1/2 to 2 cups milk

Combine eggs and melted butter in large bowl. Add contents of jar. Stir until well blended. Add 1 1/2 cups milk. Stir until dry ingredients are moistened. Add additional milk if thinner pancakes are desired.

Heat griddle or large nonstick skillet until a drop of water dropped on surface sizzles. Pour batter onto hot griddle 1/4 cup at a time. Cook pancakes until golden on both sides.

.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.

To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

Health Benefits of Green Onion (Scallion)

Scallion, commonly known as green onion, spring onion, or salad onion, is a small onion with long leaves that are considered a necessity in Chinese recipes, as well as in teas, wine, vinegar, honeys, garlic, and ginger. The green onion’s medicinal part is its stem. It works as well as an antipyretic, expectorant, anti-bacterial, and anti-fungal. It is effective against colds, headaches, chills to the stomach, indigestion, and also for insomnia. The white stem contains a lot of glucose and allyl sulfides. Use it is a raw condiment to many foods by finely chopping the fresh white stem.

## Green Onion as Alternative Medicine

* It is mainly used as a traditional medicine for common cold.
* It stimulates the respiratory tract and helps in expelling sputum (phlegm).
* It contains essential oils that stimulates the sweat glands and promote sweating.
* It normalizes blood pressure.
* It increases appetite.
* It helps prevent diarrhea.
* It is rich in sulfur, an essential element that kills or inhibits fungus infections.
* It inhibits cancer cell growth especially colon cancer. Green onion’s anti-colon cancer properties are well known among traditional healers around the world.
* It contains vitamin A and C. The white part of it has calcium, too.
* It is a good appetizer.
* It helps speed up blood circulation and absorbs vitamin B1. This helps reduce stress and tiredness.

## Topical Application of Green Onion

- For sore throat

Green Onion as PlasterCut the green onion’s white part into pieces. Put it in a cloth bag and steam it for a hot compress. You can also mix the green onion with grated ginger and some salt. Wrap the hot bag in a towel or gauze and place it over the throat, chest, soles, palms, back, and armpits. It promotes perspiration and lowers the heat and pain. This method is known since the ancient times, and it is as good as commercially sold plasters.

- For swollen feet

Boil the whole green onion for a few minutes. Grind it and mix with a little water just enough to make a paste, and then place it to the swollen part of your feet. This simple method is used since hundreds of years ago by our ancestors.

- For nasal congestion (runny nose)

Mash the green onion and make wet cotton with its juice. Place the wet cotton to your nose.

Believe it or not, if you cannot sleep well, just place a bundle of green onion beside your pillow.

Did you know that green onion eliminates unwelcome smell of fishes and meats, too?

How to store green onion? Wrap it in newspapers and place it in the refrigerator. If it has been cut, put it in a poly bag, and place it in the refrigerator.

## Nutritional Value Of Green Onion Per 100 Grams

Calcium – 31 mg
Iron – 1.2 mg
Potassium – 180 mg
Carotene – 14 µg
Vitamin B1 – 0.04 mg
Vitamin B2 – 0.04 mg
Vitamin C – 11 mg

Do you believe that an average healthy person consumes about 100–150 grams of green onion every day? Why don’t you try it? We have some information that people who eat green onion daily live healthier than others.

About the Author:
Junji Takano is a Japanese health researcher involved in investigating the cause of various diseases since 1960. In 1968, he invented Pyro-Energen, the first electromedicine device that eradicates viral diseases, cancer, and diseases of unknown cause effectively without side effects.
Free newsletter: http://www.pyroenergen.com/newsletter.htm

Reprint Rights: You may reprint this article as long as the entire article remains the same as well as the resource box.

Posted by: “Richard Lee Holbert”

Chocolate Cake Balls

Makes about 80 to 100 small balls

1 (18.25-ounce) package chocolate cake mix
1 (16-ounce) container chocolate frosting
1 (about 20-ounce) bar chocolate-flavored confectioners’ coating

Prepare the cake mix according to package directions in any of the
recommended pan sizes. When the cake is done, remove from the oven and
cool for a few minutes. Crumble the cake into a large mixing bowl and
stir in the frosting until well blended. Cover and refrigerate.

Meanwhile, melt the chocolate coating in a glass bowl in the microwave
or in a metal bowl set over a pan of simmering water. Stir until smooth.

With a melon baller, scoop the cake and frosting mixture to form balls.
Carefully dip the balls, using a toothpick or fork, into the chocolate
and coat evenly. Place on wax paper to set.

To visit your group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/

This may have been posted before in the 14k previous posts but better safe than sorry.

100 Items to Disappear First

1. Generators (Good ones cost dearly. Gas storage, risky. Noisy...target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice - Beans - Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.
14. Mini Heater head (Propane) (Without this item, propane won't heat a room.)
15. Grain Grinder (Non-electric)
16. Propane Cylinders (Urgent: Definite shortages will occur.
17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman's Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes...buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. {”Strike Anywhere” preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Workboots, belts, Levis & durable shirts
46. Flashlights/LIGHTSTICKS & torches, “No. 76 Dietz” Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting - if with wheels)
49. Men's Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)
51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles...Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soysauce, vinegar, bullions/gravy/soupbase
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. “Survival-in-a-Can”
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress's
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Goats/chickens

A good starter list for those just beginning their pantry/storage....

please post additional suggestions lest we forget..

Remember: ourselves and our children's children are increasing our debt at over a BILLION Dollars an HOUR 24/7 (50 days x 24 hours = 1200 hours x $1 Billion = $1.2 Trillion ,) ..

PLUS

+ Interest and the next bailouts for stimulus 2 +, auto industries, bank, credit card, FDIC, insurance companies, welfare, medical-healthcare, education, green energy, derivatives market, and anything else imaginable,..

+ Plus we are still in TWO Combat conflicts ..(can't use WOT anymore)..

The Boy Scouts Motto Holds Truth; " BE PREPARED " ..

"Watch therefore.."

1. Creme de Menthe Cake
Posted by: “Vergie”

the CakeCreme De Men

1 white cake mix
1/3 c. green creme de menthe
1 can Hershey’s chocolate fudge topping
8 oz. Cool Whip
2-3 tbsp. green creme de menthe
Green food coloring

Prepare one white cake mix according to directions except substitute 1/3 cup green creme de menthe for 1/3 cup water. Add a few drops of green food coloring to cake batter if desired. Bake according to package directions in a 9X13 pan. While cake is still

warm, spread with one can Hershey’s chocolate fudge topping. When cake is cool, spread with Cool Whip to which 2 to 3 tablespoons green creme

de menthe has been added. Again, a few drops of green food coloring can be added to Cool Whip mixture.

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2. Potato Flake Sourdough Starter
Posted by: “Vergie”

Potato Flake Sourdough Starter Recipe
Starter (first time):
1 cup warm water
1/2 cup sugar
1 package (2-1/4 teaspoons) dry yeast
3 level tablespoons instant potato flakes

Starter feeder(subsequent times):
1 cup warm water
1/2 cup sugar
3 level tablespoons potato flakes

First Time Starter Directions:
Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get the starter from someone else, you can omit this step.

Starter Feeder:
Combine water, sugar, and potato flakes. Add to Starter. Let stand on countertop eight hours. Refrigerate 3 to 5 days, then make bread, but let it come to room temperature before using.

After using 1 cup of the starter for dough, pour 1 cup back into container and refrigerate. Discard any excess starter or give to someone else to start their own starter.

When you are ready to make more bread or every 3 to 5 days add feeder starter mix again. Stir well and leave on countertop overnight or all day (about 12 hours).

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3. Sourdough Bread
Posted by: “Vergie”

Sourdough Bread
Potato Flake Starter recipe

MORNING:
Feed the starter and let stand out of refrigerator all day.

EVENING:
Mix starter well and remove 1 cup to make bread. Return rest to refrigerator. Keep covered. Repeat this process every 3 to 6 days. Place the one cup starter in large bowl and add:
1/2 cup sugar
1/2 cup corn oil
1 tablespoon salt
1-1/2 cups warm warter
6 cups bread flour

Mix into stiff batter (I use wooden spoon and then hands), divide into 3 lumps (if you want the smaller loaves or 2 lumps if you use the 9x5 in. loaf pans). Oil a large pan such as a broiler pan and roll each lump in oil and put in the large pan. Cover lightly with saran wrap, leave on counter overnight.

NEXT MORNING:
Knead each lump on floured surface until no longer sticky to touch (not much). Put in oiled loaf pans and cover lightly with saran wrap. Let stand 6 to 12 hours until risen.

EVENING:
Bake on next to bottom rack at 350 degrees for 25 to 30 minutes until golden brown and checked with a toothpick for doneness. Cool on racks in pans.

If you don’t want to make bread every 3 to 6 days, save 1 cup of starter in refrigerator, and the excess starter can be given to someone else or throw it away. Do not let the starter accumulate to much. Keep in a good glass jar.

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4. McDonald’s Apple Muffin Copycat/Clone Recipe
Posted by: “Vergie”

McDonald’s Apple Muffin Copycat/Clone Recipe
Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined
cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off
paper liners.

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5. Homemade Hummus
Posted by: “violet4622002”

Homemade Hummus

Servings: 4

1/3 Lbs. canned chickpeas, with liquid
2 Tbs. tahini
2 clove garlic, crushed
1 lemon, juiced
2 Tbs. olive oil
1/2 tsp. salt
1/4 tsp. pepper
4 leaf Romaine lettuce
2 tsp. fresh mint, chopped, to serve. optional

Place chick peas in a blender with tahini, garlic, lemon juice, oil, salt, and pepper. Blend to a soft creamy puree. Arrange on a bed of lettuce and sprinkle with mint if desired

To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

Green Papaya Mud Mask

1/4 ripe papaya
4 teaspoons green cosmetic clay
1 1/2 teaspoon aloe vera gel

Puree all ingredients. Smooth over face and neck; let set for 20 minutes. Rinse off with cool water.

To visit your group on the web, go to:
http://groups.yahoo.com/group/Non-Edible-Recipes/

Thanks for posting the list, we pick up new [and very welcome] readers all the time and it is an important view of what will happen.

Hope you are well this morning.

And still canning.

Great Grandma Kelly’s Jam Cake
3 eggs
1 cup dark brown sugar
2 1/2 cups cake flour
1 cup buttermilk or sour milk (I used 1/2 plain low fat yogurt and 1/2 1% milk from necessity)
1/2 cup (1 stick) melted unsalted butter
1 cup jam or preserves of choice (I used strawberry rhubarb jam and some preserves)
1 t baking soda
2 t baking powder
1/2 t salt (my addition since I only use unsalted butter)
1 t vanilla (I added—I figured it was unavailable back then but that they would have approved)
1/4 t Ceylon cinnamon (true cinnamon, not cassia)
1/4 t nutmeg

Preheat the oven to 350 F. Grease and flour (I used baking spray) a 10 cup (probably 9 inch) bundt pan. Whisk together the flour, salt, baking soda and baking powder. Set aside.

Beat together the eggs and the brown sugar. Beat in the jam to combine thoroughly. Add the sour milk and beat in. Gently stir in the dry ingredients until incorporated. Fold in the melted butter until incorporated. Pour the batter into the prepared pan. Place in the oven and bake for 45-55 minutes (mine took 52). The cake is done when an inserted cake tester comes out with only a few crumbs attached. Cool on a cooling rack for 15 minutes before inverting and removing from pan. Cool completely before serving. Dust with powdered sugar if desired.

Posted by Laura

http://thespicedlife.blogspot.com/2009/03/sugar-high-fridays-test-of-time-great.html

The body loses vital fluid and electrolytes even from a runny nose, or
sweating from fever. Diarrhea and vomiting cause much greater losses.
Replacing lost fluids protects against dehydration, especially urgent for
babies, for older patients, for anyone who is not robust. Dehydration is
extremely serious and requires immediate medical attention. Prevention is
better.

REHYDRATION FORMULA FOR PEOPLE OVER 12 YEARS OLD

1 quart water
1/2 teaspoon baking soda
1/2 teaspoon table salt
3 tablespoons sugar
1 teaspoon salt substitute, if available (”lite salt”)

* Aim for a cup of liquid every waking hour for a grown-up who has a cold
or flu - half that for a child of 100 pounds, etc. [Pat’s Note: Someone
vomiting or having diarrhea may need a much greater fluid intake than
this.]

* Check urine color: it it’s clear, pale yellow, fluid intake is OK.

[Pat’s Note: then, once the Rehydration Formula stays in the patient, the
book recommends moving on to other clear liquids, and so gradually back to
a normal diet. VERY gradually.]

FROM: Laurel’s Kitchen Caring, by Laurel Robertson, with Carol Flinders
and Brian Ruppenthal, Ten Speed Press, Berkeley, CA, 1997, p. 63-64.

— North-Central Pennsylvania, USA
www.meadows.pair.com/articleindex.html

To visit your group on the web, go to:
http://groups.yahoo.com/group/healthycheapcooking/

1. Chinese Steamed Fish With Microwave Version
Posted by: “Richard Lee Holbert”

Chinese Steamed Fish With Microwave Version

1 pound mullet, kumu or moi
1 teaspoon salt
2 teaspoons sugar
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons chopped ginger
2 tablespoons chopped green onion
2 tablespoons finely chopped chung choi (preserved salted turnip), if
desired
Chinese parsley

Scale and clean fish. Sprinkle salt inside and over fish. Place in
shallow heat-resistant dish. Combine sugar, soy sauce and 1 tablespoon
oil; pour over fish. Sprinkle with ginger, green onion and chung choi.
Steam over boiling water 15 minutes.
Heat remaining 2 tablespoons oil and pour over fish. Garnish with
parsley. Serves 4.

To cook in microwave: Place fish in 9-inch glass pie plate. Pour soy
sauce mixture over fish. Microwave, uncovered, on high 2 to 3 minutes.
Turn fish over, sprinkle with ginger, green onion and chung choi.
Microwave 3 to 4 more minutes. Pour remaining 2 tablespoons oil over
fish; microwave 1 to 2 more minutes.

Approximate nutritional information, per serving: 270 calories, 15 g
total fat, 2.5 g saturated fat, 55 mg cholesterol, greater than 1,100 mg
sodium, 4 g carbohydrate, no fiber, 3 g sugar, 23 g protein

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2. Gon Lo Mein
Posted by: “Richard Lee Holbert”

Gon Lo Mein

2 pounds ready-to-eat chow mein noodles
3/4 cup oyster sauce
2 tablespoons sesame oil
8 dried mushrooms, soaked
1/2 cup chopped green onions
1 package (12 ounces) bean sprouts
4 stalks celery, slivered
1/2 cup Chinese peas, sliced
3/4 pound green beans, slivered
3/4 pound char siu, slivered
1/2 teaspoon salt

Preheat oven to 250 degrees. Place noodles in 13-by-9-inch baking pan.
Sprinkle with 1/4 cup oyster sauce and 1 tablespoon sesame oil; heat in
oven 10 minutes.
Remove stems from mushrooms; slice caps. In a wok or skillet, heat
remaining oil. Add mushrooms and other vegetables; stir-fry 2 minutes.
Stir in char siu, salt and remaining oyster sauce. Add noodles and toss
gently.

Serves 12

Approximate nutritional information, per serving: 320 calories, 5 g
total fat, 1 g saturated fat, 15 mg cholesterol, 800 mg sodium, 56 g
carbohydrate, 4 g fiber, 4 g sugar, 13 g protein

Hawaiian Electric Co. presents this weekly collection of recipes as a
public service. Many are drawn from HECO’s database of recipes,
accessible online at www.heco.com. via the world-cuisines mailer on
cooking lists.com

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3. Cha Chiang Mein
Posted by: “Richard Lee Holbert”

Cha Chiang Mein

Noodles in minced pork sauce

1/2 pound pork roast
2 tablespoons vegetable oil
1 scallion, chopped
2 tablespoons wine (rice, white or shaoshing)
4 tablespoons brown bean sauce (toupan chiang)
1 teaspoon sugar
1/2 cup water
1 pound fresh or 3/4 pound dry Chinese egg noodles (or spaghetti, in a
pinch)

Garnishes: Finely sliced garlic, sprigs of cilantro, shredded radish,
chopped green onion, bean sprouts, shredded cabbage, julienned carrots,
bamboo shoots, thinly sliced cucumbers.

Chop pork roast and then mince in the Chinese style - using two
cleavers, if you have them - chopping rapidly up and down close
together, to create a very fine mince. In a frying pan or wok, heat
vegetable oil and stir-fry pork briefly; add scallion, wine and brown
bean sauce and cook until the oil separates out. Add sugar and water and
sauté again until water cooks off and oil separates.
While sauce cooks, place noodles in briskly boiling water and cook until
just al denté, about 3 minutes; drain and divide between 4 largish
warmed bowls; cover to keep warm. Finish sauce and pour into warmed
serving bowl. At the table, pass sauce and garnishes. Each diner takes
what they want and uses chopsticks to toss the sauce and garnishes with
the noodles.

Serves 4.

* Per serving: 500 calories, 17 g fat, 3 g saturated fat, 40 mg
cholesterol, 200 mg sodium, 68 g carbohydrate, 12 g fiber, 1 g sugar, 22
g protein

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4. Qabali - Afghani Rice
Posted by: “*~Tamara~*”

Qabali - Afghani Rice

3 tablespoons vegetable oil
5 carrot, julienned
1 teaspoon white sugar
1/2 cup sultana raisins
4 cups uncooked basmati rice
1/2 cup vegetable oil
1 tablespoon white sugar
1 cup water
1 pinch saffron (optional)
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon black pepper
1 teaspoon ground cumin

Preheat oven to 325 degrees F (165 degrees C).

Place rice in a large bowl, rinse, and then soak in cold water for 30
minutes.

In a large skillet, heat 3 tablespoons oil over medium heat. Add
carrots and 1 teaspoon sugar; cook, stirring frequently, until
tender. Stir in raisins, and continue cooking until the raisins are
soft and plump. Remove from heat, and set aside to cool.

Bring a large pot of water to a boil. Strain rice, and then add to
boiling water. Cook for about 15 minutes.

In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook
until sugar dissolves completely, making a syrup. Remove from heat ,
and cool. Once cool, add 1 cup water, and return to a boil.

Strain rice, using a colander, and return rice to pan. Stir in
carrots and raisins, and then mix in oil and sugar syrup. Season with
saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes
with a spoon all over the rice. Cover, and cook over high heat until
you hear crackling noises. Remove from heat.

Bake, covered, in preheated oven for 20 minutes. Remove from oven,
and toss rice with a fork.

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5. RED-COOKED CHICKEN
Posted by: “Richard Lee Holbert”

RED-COOKED CHICKEN

4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed of excess fat
2 tablespoons vegetable oil, plus more as needed
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons minced or grated fresh ginger
1 teaspoon Sichuan peppercorns
3 whole star anise
1/2 cup dark soy sauce
1/3 cup low-sodium chicken broth
1/4 cup Chinese rice cooking wine or dry sherry
3 tablespoons toasted sesame oil
3 tablespoons light-brown sugar
4 hard-cooked eggs, peeled

Pat the chicken dry with paper towels.
In a large Dutch oven over medium-high, heat the oil until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch.
Transfer the chicken to a plate, leaving the fat in the pot. Return the pot to medium-high heat and repeat with the remaining chicken.
Pour off all but 1 tablespoon of fat from the pot. (Add additional oil to equal 1 tablespoon, if needed.)
Add the garlic, ginger, Sichuan peppercorns and star anise and cook over medium heat until fragrant, about 30 seconds. Stir in the soy sauce, chicken broth, rice wine, sesame oil and brown sugar, scraping up any browned bits.
Nestle the hard-cooked eggs and chicken, along with any accumulated juices, into the pot and bring to a simmer. Cover, reduce heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 F to 165 F) or 1 hour for the thighs and drumsticks (170 F to 175 F), turning over the chicken and eggs halfway through cooking to ensure even coloring from the sauce. (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
Transfer the chicken and eggs to a serving dish, tent loosely with foil and let rest while finishing the sauce.
Remove and discard the star anise. Skim fat off the surface of the sauce. Pour the sauce over the chicken and eggs and serve.

Makes 4 to 6 servings.

Per serving: 550 calories, 37 g fat, 9 g saturated fat, 250 mg cholesterol, greater than 1,500 mg sodium, 11 g carbohydrate, 7 g sugar, 41 g protein

Source : Cooks Illustrated’s “The Best Chicken Recipes,” America’s Test Kitchen, 2008
via the meat-lovers mailer on cooking-lists.com

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6. FIVE SPICE PORK AND RICE STIR-FRY
Posted by: “Richard Lee Holbert”

FIVE SPICE PORK AND RICE STIR-FRY

1 package microwaveable brown rice (to make 11/2 cups cooked)
Salt and freshly ground pepper
1/4 cup, fat-free, low-salt chicken broth
2 T. rice vinegar
1 tp. Chinese five-spice powder
3 med. garlic cloves, crushed
1 T. low-sodium soy sauce
1 T. canola oil
3/4 lb. pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced
1 T. flour
2 T. slivered almonds

Steps: Cook rice in the microwave according to package instructions.
Measure out 11/2 cups (save the remainder for another meal), season to
taste with salt and pepper, and set aside. Mix broth with vinegar,
five-spice powder, garlic and soy sauce; set aside. Heat oil in a wok or
nonstick skillet over high heat. Add pork and onion and stir-fry 2
minutes. Add red bell pepper and continue to stir-fry 1 minute. Sprinkle
flour over ingredients and toss. Add broth mixture to wok and stir-fry 2
minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1
minute to heat. Divide rice between 2 plates and top with pork mixture.
Sprinkle almonds on top.

Source : world-cuisines mailer on cooking-lists.com

This great group is owned by *~Tamara~*

To visit your group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/

Lattice Frames

In the garden, latticework is assembled into trellises to form an attractive armature for climbers such as roses, clematis, and morning glories. Indoors, these crisscrossed strips of lath look just as fitting when they are used to make jaunty frames for pressed flowers. Suspend them from chains, and display alone or in casual groupings.

Use a flat-front picture frame as a base. Cut two strips of standard lath 3 inches longer than the frame's height; then cut two that are equal to the frame's width from one inside corner to the other.

1. Attach all four pieces to frame with wood glue or hot glue, keeping the pieces flush against one another.

2. Cut two more strips of lath 3 inches wider than the width of the frame, and glue in place horizontally over the first layer. For diagonal corners, cut four strips to 5 1/2 inches each, and attach at 45-degree angles at each corner. Paint if desired, or leave wood natural, and attach cup hooks to hang.

I am so excited!!! Since everyone else in the world thinks I am a nut, I thought I would post this here since you all are the only people I know who will appreciate the fact that I am getting a manual pump installed on my well next week!

No matter what happens, I am going to be ready!

I've found the problem with your Firefox, Granny:

That is great! Are you going to use it periodically to make sure it works and keep it running with fresh water?

Golden Herb Potato Chips

Thanks Granny, that sounds really good! Potatoes have lots of vitamin C but it gets destroyed during cooking.

Heck, I'll use it every time I'm outside. I can now water my plants without having to use any electricity!

So cool.

Oh my goodness!! Are those photoshopped kitties? If not, I want one!!!

http://www.bigredkitchen.com/2008/11/two-ingredients-pumpkin-cake-with-apple.html

THURSDAY, NOVEMBER 6, 2008
Two Ingredients Pumpkin Cake with Apple Cider Glaze

You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That’s it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can pumpkin filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Thanks Bobby!

UPDATE- Read through the comments and see how others are making this cake. Carol made hers into soft cookies! Cathy from Noble Pig loved this cake too!