Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Arrow International 30cc, 40cc and 50cc Intra Aortic Balloon Pump (IAB) Catheters
Audience: Cardiology and cardiovascular healthcare professionals, hospital risk managers
Teleflex Medical and FDA notified healthcare professionals of the Class 1 recall for Arrow International 30cc, 40cc and 50cc Intra Aortic Balloon Pump (IAB) Catheters, a component of the Intra-Aortic Pump System which is designed to provide cardiac assist therapy to critically ill people to increase blood flow to the heart. This recall is being conducted because a fault in the connector of the pump tubing assembly may result in failure of the system to decrease ischemia and increase perfusion, leading to organ injury or infarct and may result in patient death. Prolonged exposure could also result in thrombus formation on the IAB and possible subsequent systemic or cerebral thromboembolism.
Read the complete MedWatch Safety Summary, including a link to the FDA recall notice, at:
http://www.fda.gov/medwatch/safety/2009/safety09.htm#Arrow
TULAREMIA, RABBITS - USA (NEW MEXICO)
**************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: 14 Apr 2009
Source: KRQE.com [edited]
http://www.krqe.com/dpp/news/health/health_ap_santa_fe_tularemia_found_in_rabbits_in_new_mexico_200904141403
The New Mexico State Department of Health says rabbits in New Mexico
are getting sick and dying from the bacterial disease tularemia. The
illness is potentially serious in people.
Tularemia is caused by a bacteria found in animals, especially
rodents and rabbits. Symptoms in people are similar to those of
plague: Sudden fever, chills, headaches, diarrhea, muscles aches and
joint pain. Other symptoms can include pneumonia, chest pain, ulcers
on the skin or mouth, swollen and painful lymph glands, swollen and
painful eyes and a sore throat.
Public health veterinarian Dr. Paul Ettestad urges people to follow
the same precautions against tularemia as for plague. They include
not allowing pets to roam and hunt, using flea-control products on
pets, and not handling sick or dead rodents or rabbits.
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[It’s that time of year, though maybe a mite early. New Mexico is a
large state, and further information is being sought from those who
will know. Those needing more background information should refer to
20070524.1658. Postings for adjoining states have been provided for
regional background information. - Mod.MHJ]
[see also:
2007
[Can be used as a weapon....granny]
Tularemia, air sensor detection - USA (TX) 20031023.2657]
.....................................................lm/mhj/msp/lm
1. NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
April 15, 2009
Release #09-194
Firm’s Recall Hotline: (866) 604-0051
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Senseo One-Cup Coffeemakers Recalled by Philips Consumer Lifestyle Due to Burn Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Philips Senseo One-Cup Coffeemakers
Units: About 155,000
Distributor: Philips Consumer Lifestyle, of Stamford, Conn.
Hazard: An electrical fault and the build-up of calcium from hard or medium water can cause an obstruction in the coffeemaker. If this happens, the boiler can burst, posing a burn hazard to consumers.
Incidents/Injuries: None reported in the United States. The firm has received 17 reports of incidents in Europe, including six reports of minor personal injury involving first degree burns to the hands, arms and abdomen.
Description: This recall involves Senseo one-cup coffeemakers with model numbers HD 7810, HD 7811, HD 7815, HD 7820, HD 7832, and HD 7890. Model numbers are located on the bottom of the coffeemaker. Date codes are printed on the bottom of the coffeemaker. Coffeemakers made in China have date codes 0727 through 0847; coffeemakers made in Poland have date codes 0627 through 0847.
Sold at: Wal-Mart, Target and Safeway stores nationwide and online at Amazon.com between July 2006 through March 2009 for between $60 and $140.
Manufactured in: China and Poland
Remedy: Consumers should immediately stop using the coffeemakers and contact Philips for instructions on receiving a free replacement unit.
Consumer Contact: For additional information, contact Philips toll-free at (866) 604-0051 between 8 a.m. and 11 p.m. ET Monday through Saturday, and 9 a.m. and 6 p.m. Sundays. Consumers can also visit the firm’s Web site at www.senseoexchange.com
To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09194.html
*************************************************************
2. The April 2009 issue of “The Safety Review”, CPSC’s e-newsletter, is now available at http://www.cpsc.gov/CPSCPUB/PUBS/tsr0409.pdf
http://www.state.gov/r/pa/prs/dpb/2009/04/121748.htm
Economic, Energy, Agricultural and Trade Issues: Daily Press Briefing - April 15
Wed, 15 Apr 2009 14:53:21 -0500
Robert Wood
Acting Department Spokesman
Daily Press Briefing
April 15, 2009
INDEX:
NORTH KOREA
US Experts in Yongbyon Asked to Leave / Separate from IAEA Officials / A Step Backward / North Will Have to Deal with Consequences / Statement from UNSC Is Clear / North Has Failed to Fulfill Obligations / Denuclearized Korean Peninsula
Briefing Hill on Issue / Phase Three Funding
CYPRUS
Secretary Clinton’s Meeting with Turkish Cypriot leader Mehmet Ali Talat / US Recognizes One Government / Republic of Cyprus / Maintains Contacts with Turkish Cypriots
SAUDI ARABIA
Child Marriage Is a Clear and Unacceptable Violation of Human Rights / US Has Raised the Issue Frequently at Many Levels with the Saudi Government
IRAN
US Is Willing to Have Direct Dialogue with Iran / Iran Has Obligations It Must Meet / Suspension of Uranium Enrichment Goal / Policy Is Under Review
The Secretary Has Discussed Iran with Many Leaders in the Region / Want to See a Change in Iran’s Behavior / Bring it Back into the Good Graces of the International Community
Concerned about the Judicial Process - Roxana Saberi Case / Less than Transparent / Iran Has Not Been Forthcoming with Information / Asked Swiss Protecting Power to Verify / Charges Are Baseless, Without Foundation / Call for Her Release
PAKISTAN
US Concerned about the Situation in Swat Valley / Violent Extremists Must Be Confronted / Concerned about Parliament’s Decision on Women’s Rights
ISRAEL
Special Envoy Mitchell Will Discuss Many Issues with the Israeli Government
MISCELLANEOUS
Durban Review Conference Text Must Be Viable / Must Not Reaffirm in Toto the Flawed 2001 Durban Declaration and Program of Action / Document Has Come a Long Way, but Concerns Remain
LIBYA
Continue to Call for Fathi El-Jahmi’s Release / Concerned About Reports His Condition Has Worsened / Raised Issue with Libyan Government
TRANSCRIPT:
continued.
Sustainable Agriculture News Briefs - April 15, 2009
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* North Central SARE Releases New Brief Sheets
* Benefits of Organic Dairying Covered in New Publication
* Research Shows Diversified Cropping Systems Can Be Profitable
* Report Outlines Local Food Distribution Models
* USDA Unveils New Reporting System
* Friends of Family Farmers is Developing a Land and Resource Connection Service
Funding Opportunities
* Idaho Conservation Innovation Grant
* Supplemental and Alternative Crops Competitive Grants Program
* Pennsylvania Conservation Innovation Grant
Coming Events
* Organic Veterinary Workshop
* Langston University Goat Field Day
* Biodiesel Workshop
News & Resources
North Central SARE Releases New Brief Sheets
http://sare.org/ncrsare/pubsres.htm
The North Central Region SARE (NCR-SARE) has released one page ‘Brief Sheets’ about SARE projects funded in their region. The intent of these Brief Sheets is to make easily accessible, topical information available electronically, so people can print out focused NCR-SARE information as they need, on demand. This both reduces waste and allows NCR-SARE to reach targeted audiences. Topics covered include organic farming, specialty crops, beginning farmers, bioenergy, alternative marketing, and agroforestry.
Benefits of Organic Dairying Covered in New Publication
http://www.organic-center.org/science.environment.php?action=view&report_id=139
A calculator has been developed to help consumers, dairy farmers, and food companies estimate the avoided environmental, public health, and animal welfare impacts associated with shifting dairy cows from conventional to organic management. The design of the calculator, the equations in it, and sources of input variable values are described in the ‘Shades of Green’ (http://www.organic-center.org/reportfiles/Shades_of_Green_03302009_final.pdf) (PDF/862KB) report.
Related ATTRA Publication: Dairy Resource List: Organic and Pasture-Based
http://attra.ncat.org/attra-pub/dairy_resources.html
Research Shows Diversified Cropping Systems Can Be Profitable
https://www.agronomy.org/story/2009/apr/fri/diversified-cropping-systems-can-be-profitable-as-conventional-systems
University of Wisconsin’s College of Agriculture and Life Sciences and Michael Fields Agricultural Institute agronomists established the Wisconsin Integrated Cropping Systems Trial (WICST) in 1990 to study various cropping systems. Their findings indicate that diverse, low-input cropping systems can be as productive per unit of land as conventional systems. However, these systems are associated with more variability in yields, primarily due to the difficulty of mechanical weed control in wet springs. Full research results from this current study are presented by Chavas et al. in the 2009 March-April issue of Agronomy Journal.
Report Outlines Local Food Distribution Models
Recent research assessed the performance and success of distribution models for moving food in a local network. The research included interviews with more than 50 chefs, farmers and distributors about what they think works best for moving local food effectively, and what they wish worked better. Geographically, the research focused on large urban markets with partial year (rather than year round) growing seasons and sought out examples of models that deviated from the conventional wholesale distribution system. The report is available as a PDF (http://chefscollaborative.org/wp-content/uploads/2009/03/public-summary-final1.pdf) (397KB).
USDA Unveils New Reporting System
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/04/0106.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Secretary of Agriculture Tom Vilsack today unveiled an updated version of USDA’s Research, Education and Economics Information System (REEIS) (http://www.reeis.usda.gov/portal/page?_pageid=193,1&_dad=portal&_schema=PORTAL), which allows the public to measure the impact and effectiveness of the Department’s research, education and extension programs. The latest version adds additional data sources, opens data to Google Search and provides for extended data analysis. REEIS offers information ranging from agricultural and forestry research projects, to state accomplishment reports, statistics on funding, publications, institutions, faculties and students.
Friends of Family Farmers is Developing a Land and Resource Connection Service
http://www.ifarmoregon.org/
Friends of Family Farmers is happy to announce the official launch of iFarm Oregon, a land and resource connection service with an online database for young and beginning farmers. As the average age of Oregon farmers reaches nearly 58 years, iFarm Oregon is intended to connect new farmers with experienced farmers and those preparing to exit agriculture. The online database, which can be found at http://www.ifarmoregon.org, allows the user to search for listings, which include: agricultural services, land for sale, land wanted, unique leasing arrangements, partnership options, mentoring and internship programs, educational opportunities and financial resources.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Idaho Conservation Innovation Grant
http://www.id.nrcs.usda.gov/programs/cig/
The Conservation Innovation Grant program (CIG) enables NRCS to work with other public and private entities to accelerate technology transfer and adoption of promising technologies and approaches to address some of the Nation’s most pressing natural resource concerns. Idaho has further targeted the State’s highest resource concern priorities. High priorities include: Transitioning to Organic production, on farm energy conservation, on farm composting technologies, integrated pest management strategies, and nutrient management strategies.
Proposals are due April 24, 2009.
Supplemental and Alternative Crops Competitive Grants Program
http://www.csrees.usda.gov/funding/rfas/alt_crops.html
CSREES requests applications for the Supplemental and Alternative Crops Competitive Grants Program (SACC) for fiscal year (FY) 2009 to support Canola crop research whose primary objectives are to significantly increase crop acreage by development and testing of superior germplasm, methods of planting, cultivation, harvesting, processing, and transfer (via Extension) of such applied research from experimental sites to on farm practice as soon as practicable.
Proposals are due April 23, 2009.
Pennsylvania Conservation Innovation Grant
http://www.grants.gov/search/search.do;jsessionid=2R5GJjPYmRTWzLsq24bTqvthlW2G1CNM1pLyWy22MKvjyS1QPnsr!29717242?oppId=46369&flag2006=false&mode=VIEW
The purpose of CIG is to stimulate the development and adoption of innovative conservation approaches and technologies while leveraging the Federal investment in environmental enhancement and protection, in conjunction with agricultural production. CIG projects are expected to lead to the transfer of conservation technologies, management systems, and innovative approaches (such as market-based systems) into NRCS technical manuals, guides, and references or to the private sector. Applications shall address one of the following environmental concerns: Water Resources; Soil Resources; Atmosphere Resources; Grazing Lands; Energy; or Wildlife Habitat.
Proposals are due May 4, 2009.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Organic Veterinary Workshop
http://www.farmers.coop/events/detail/cal/event/20090422/list-1263/tx_cal_phpicalendar/dr_dettloff_organic_veterinary_workshop/
April 22-24, 2009
Viroqua, Wisconsin
The Organic Veterinary Workshop consists of two and 1/2 days of classroom lecture, interactive discussion groups and hands-on cattle work with a special emphasis on organic techniques and materials. Let Dr. Dettloff’s 41 years of large animal veterinary experience help you become a better animal manager. This workshop is a great opportunity to learn about organic herd health techniques and tools.
Langston University Goat Field Day
http://www.luresext.edu/goats/library/fd2009.html
April 25, 2009
Langston, Oklahoma
The annual Goat Field Day will be held on Saturday, April 25, 2009 at the Langston University Goat Farm with registration beginning at 8:00 a.m. This year’s theme will be Breeding for the Future in the Dairy and Meat Goat Industries.
Biodiesel Workshop
http://www.extension.org/pages/Learn_to_Make_Biodiesel_at_April_28-29_Workshop_in_Baton_Rouge
April 28-29, 2009
Baton Rouge, Louisiana
The Louisiana State University AgCenter is hosting a two-day comprehensive workshop on how to make your own biodiesel fuel from used vegetable oil at the Callegari Environmental Center. In addition to learning the chemistry of making biodiesel, the class will see the different kinds of equipment required to go into the biodiesel-manufacturing business.
More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
Agriculture, Climate Change and Carbon Sequestration
http://attra.ncat.org/calendar/new_pubs.php/2009/01/27/agriculture_climate_change_and_carbon_se
Equipo para Producción Aviar Alternativa
http://attra.ncat.org/calendar/new_pubs.php/2009/01/09/equipo_para_produccion_aviar_alternativa
Organic Poultry Production in the United States
http://attra.ncat.org/calendar/new_pubs.php/2008/12/31/organic_poultry_production_in_the_united
Question of the Week
Can you give me some resources where chefs can find sustainable food sources/suppliers in their area?
http://attra.ncat.org/calendar/question.php/2009/04/13/can_you_give_me_some_resources_where_che
Website of the Week
NY Beginning Farmers
http://attra.ncat.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.
Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2009 NCAT
BUMP for personal use!<<<
Wonderful, you found us.
It pleases me to see your name on the thread, I do hope you will join in the thread and share your knowledge with us.
Hope you are well and very happy.
Our 2 Tea Parties were organized by local grassroots groups.<<<
I managed to hear part of Gunny Bob and John Caldera at
850koa.com on the radio tonight, they were both at the Denver meet today.
They were both full of energy and very pleased with all the protests and are hoping that we will continue to use them to get the word out, that we are not going to sit in the corner and allow them to run over us.
They both said 5,000 at Denver, but the cops said 7,000 or more.
I have heard several callers who support obama and they really do not understand what we are protesting about.
In my emails tonight, was a copy of a flyer, it was passed out at a supermarket in Calif. today and could have been a flyer any of us was passing out, and then you see the big letters for Socialist Party of California.
They are not happy with obama.
Barack Obama’s first foreign trip as President of the United States has confirmed the naiveté so many of us feared during the election cycle. But worse than that, it has also demonstrated that our president suffers from either a complete misunderstanding of our heritage and history, or an utter contempt for it. Neither is excusable.<<<
He makes me want to join the Marines.
How dare he?
At least his commie partners, clinton and carter, waited to move out of the White House, before they went to France to tell them how evil America is.
This obama person is beyond all the books on insane that have ever been printed.
My opinion of course.
Confirmed: The Obama DHS hit job on conservatives is real
By Michelle Malkin • April 14, 2009 12:01 AM<<<
Yes, it is real, it worked for the clinton’s and was one of hilary’s favorite tools, they took down several with the help of the tax department, I have been told by other Freepers that even Freepers were pulled in on the phony IRS investigations.
Look at what they did to Chuck Harder, ruined him and I have heard him say, that they did it with the cost of lawyers, for he did not owe them more taxes and had not cheated.
It is all to be found here and note at the bottom the Uhuh.com site, there is a lot to be found there, such as the 45 plank communist manifesto that I post now and then and the list of members of congress who also belong to the democratic socialist party, [There is also a list of congress on the dem.soc.party website..]
Wish I could see to read this set of links, as I heard it on the radio and had never googled it....also check Waco and Ruby Ridge, for Chuck Harder was active on getting the truth out on these incidents and many others that link to the clintons:
Delmarva Residents Join The Nation For A “Tea Party”
By MICHELLE HINKLE
(DELMARVA — WMDT) 4/15/2009<<<
It was easy to pick you out, for I know of no other, who would get all dressed up and forget to leave his shovel at home.
Laughter.
Wish I could have been there in person, the electricity in the air, from all the minds working with a purpose, must have been wonderful to experience.
Americans are so wonderful.
Murtha Case Thrown Out On Appeal<<<
That makes me want to cuss.
I wanted the real American to win, for he did his job, murtha does not ever do his.
My blood pressure tops, when i see the name ‘murtha’.
http://www.inmamaskitchen.com/SEASONS/Easter/eastereggs.html
collection of hard-boiled egg recipes:
* angeled eggs
* dye easter eggs the old-fashioned way
* caviar eggs
* cracker & egg salad
* crawfish and hard-boiled egg salad
* cuban eggs
* creole eggs
* deviled egg dip
* deviled eggs cajun style
* deviled eggs mexican style
* deviled eggs with ham
* deviled eggs with salmon
* egg & blue cheese dip
* gert’s deviled eggs
* green pea & egg salad
* ham hash with eggs in mustard cream sauce
* Chinese marbled eggs
* mustard eggs
* pickled eggs & beets
* potato & egg casserole
* south african curry eggs
* south african pickled eggs
* chinese sweet tea eggs
* skidneaeg (Danish eggs)
* spiced, pickled in orange, hard-boiled eggs
* tarragon eggs
* yellow mustard eggs
* stuffed red bell peppers
* sunday morning egg casserole
other Easter and Passover articles:
* easter recipes and facts
* i remember easter
* hot, cross bunny
* australian easter egg
* passover
* how to dye eggs the old-fashioned way
* asparagus
* Easter in Rome - the blessing of the house
* artichoke
* how to prepare artichoke
http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html
Matzo Brickle
* 4 pieces matzo
* 1 cup salted butter
* 1 cup brown sugar
* 2 cups chocolate morsels
* 1 cup walnuts or almonds (your choice)
Method
Preheat oven to 450 degrees. Line a large cookie sheet with aluminum foil. (Cookie sheet has to have sides or you will have a big mess on your hands.)
Lay pieces of Matzo in one layer on the pan. Break it into pieces to fit as needed.
Melt butter with brown sugar over medium heat. Stir frequently until it bubbles. Pour over matzo and spread to cover. Put in the oven for a minute or two.
Sprinkle 2 cups of chocolate morsels on top and return to oven for 1 minute to melt morsels. (I AM A DARK CHOCOLATE ADDICT!)
Remove from oven and with a spatula spread chocolate. Sprinkle with walnuts or almonds ground or sliced to your preference.
Freeze 20 minutes until hard. Crack into pieces and store in a zipper bag in the freezer.
Contributor: Karen Bennett
Jewish Honey Candies
Honey candies are popular Ashkenazic Passover, Purim and Hanukkah treats. The basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices. When ground ginger is added, the candy is called “ingberlach” (”ingber” is the Yiddish word for ginger). When the ginger is omitted, the candy is sometimes called “pletzlach” (board), because it is spread into a thin layer to cool. Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day.” Lior Moore
* 1 cup sugar
* 2 cups honey
* 4 to 6 cups finely chopped walnuts, pecans, or almonds
METHOD
Cook sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10 minutes.
Gradually add nuts, and continue cooking, stirring frequently and being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.
Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes.
Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.
This recipe from www.inmamaskitchen.com
Contributor: Lior Moore
Pepper and Apple Salad
This is an Ashkenazi Jewish recipe. The pepper isownderful with apples - many opeople use a bit when making the basic apple pie.
* 1/2 cup olive oil
* 2 sliced onions
* 8 peppers (all colors)
* 1 tablespoon minced garlic
* 2 tablespoons honey
* 1/2 cup white dry wine
* 1/4 cup balasmic vinegar
* 4 green apples (sour) - cubed
METHOD
Heat oil in an heavy pot and fry onions for 5 minutes. Add pepper and garlic. Fry for 3 minutes. Add wine, vinegar, apples and cook for 10 minutes on low heat. Cool. Serve the day after.
Serves: 4
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
Spinach with Pine Nuts and Raisins
When you see pine nuts and raisins, you see a classic Italian preparation for spinach. This is suitable for Passover or Easter and is a delicious side dish to lamb.
* 1/3 cup dried seedless raisins
* 2 10-ounce bags whole-leaf spinach
* 3 tablespoons olive oil
* 4 cloves garlic, crushed
* 5 tablespoons pine nuts
* 2 tablespoons butter
* 2 tablespoons Parmesan cheese
METHOD
Soak raisins in water to cover for 20 minutes or until plump. Drain and pat dry.
Wash and drain the spinach well. Tear leaves with your hands, roughly into thirds.
Heat oil over medium heat. Stir in garlic and sauté for 3 - 4 minutes. Do not burn.
Add raisins and pine nuts, and cook for 4 more minutes. Swirl in butter. When melted, add spinach, stirring well to combine. Cook for another 2-4 minutes or until spinach has cooked down. Top with Parmesan.
Serves: 4 - 6 as side dish
recipe from www.inmamaskitchen.com
Contributor: Joan Glick
Passover Potato Casserole
This potato casserole contains the matzo that is sought after for Passover. It is delicious for all occasions.
* 2 tablespoons oil
* 1 large onion, coarsely chopped
* 1 pound yellow zucchini, coarsely grated
* 3 medium carrots, coarsely grated
* 2 large baking potatoes
* 2 egg whites plus 1 whole egg
* 2 tablespoons fresh dill, chopped chopped
* 1/3 cup parsley, chopped
* 1/4 cup matzo meal
* Salt & black pepper to taste
* 1 tablespoon vegetable oil
* 1/2 teaspoon paprika
METHOD
Preheat oven to 350 F.
Heat oil in large sauté pan. Stir in onion and sauté over medium heat until softened, but not browned, about 6 - 8 minutes. Remove from heat.
Place squash and carrots in a large bowl. Stir in sautéed onion.
Peel and grate potatoes and place in colander. Press out as much liquid as you can, then add to vegetable mixture.
Stir in egg white and whole egg. Add dill, parsley, matzo meal, salt and pepper.
Pour into oiled 8 x 8- inch baking dish.
Sprinkle the top with oil and paprika. Cover lightly with foil, and bake in preheated 350 F. oven for 30 minutes. Uncover and bake until brown, about 30 minutes..
Serves: 4 - 6
This recipe from www.inmamaskitchen.com
Contributor: Leah Kaplan
Israeli Stuffed Eggplants
* 5 small-medium eggplants
* 3/4 pound mushrooms
* 3 onions
* Oil for frying
* Grated cheese, to taste
* Paprika, to taste
* Salt & white pepper to taste
Sauce:
*
3 tablespoons butter
*
3 heaped tablespoons flour
*
1 1/2 cups milk
*
White pepper to taste
Method
Cut eggplants in half, sprinkle with salt and let stand for 15-20 minutes. Rinse, prick skin and bake, cut side down, in a preheated 350°F oven until soft, approximately 25 minutes.
Heat oil for frying. Roughly chop onions and mushrooms. Saute until onions are just transparent. Add mushrooms and saute until mushrooms render their liquid and get soft.
Sauce: Melt butter, whisk in the flour and pepper, and cook, whisking, for 1/2 a minute. Gradually add the milk whisking all the while until you have a thickish sauce. Add grated cheese.
Scoop out the insides of the baked eggplants and chop into small pieces, being careful to not break the skins. Mix eggplant with the onions and mushrooms. Stir in the white sauce, and mix well. Stand the skins side by side in a baking dish and spoon the mixture into each one. Sprinkle with grated cheese and top with a light sprinkling of paprika and white pepper.
Bake in a preheated 350°F oven until cheese is lightly browned on top.
Contributor: Elinoar moore
Indian-Jewish Coconut Rice Pudding
This is a Kosher recipe
* 2 cans light coconut milk
* 1/3 cup rice (I use Arborio)
* 2 cardamoms
* ½ teaspoons vanilla extract
* 1 cinnamon stick broken
* ½ cup raisins
* ½ cup sliced almonds (options)
* ¾ cup light brown sugar
* ½ teaspoon grated nutmeg
* 2 teaspoons rosewater
Method
In a saucepan add the coconut milk and rice and bring to a simmer.
Add in the cardamoms, vanilla and cinnamon and cook on medium-low for 35 minutes stirring occasionally.
When the rice is very soft and the mixture has thickened add in the raisins and almonds if using.
Stir in the sugar and cook for another 10 minutes.
Sprinkle the nutmeg and rosewater and serve hot or cold.
Serves: 6
Contributor: Rinku Bhattacharya
http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html
Spinach or Beetroot leaf Mahmoosa ( Eggs in beetroot leaves)
This is a kosher recipe from the Indian-Jewish Cuisine
* 3 tablespoons oil
* 2 tablespoons finely grated ginger-garlic
* 1 onion, finely chopped
* 2 cups beetroot leaves or spinach, cleaned and coarsely chopped
* 2 large eggs, beaten
* 2 tablespoons curry powder
* 1 teaspoon salt
Method
Heat the oil and add the grated ginger and garlic and onion.
Cook for 5 minutes and add in the leaves.
Beat the eggs with the curry powder and salt.
Stir into the leaves and cook till set.
Serves: 3 - 4
Contributor: Rinku Bhattacharya
Yogurt Sauce – Spicy Indian-Jewish Raita with Spices
This sauce is a cross between classic tzatziki (middle-eastern yogurt dip) and raita (Indian yogurt salad)
* 3 tablespoons oil
* 1 onion finely diced
* 2-3 cloves of garlic sliced
* 1 tablespoon cumin-coriander powder
* 1 teaspoon red chili powder
* 2 tablespoons grated sweet chutney (Like mango)
* 2 tomatoes diced
* 1 teaspoon salt
* 2 cups whole yogurt strained
Method
Heat the oil and add the onions and garlic and sauté till translucent.
Add in the cumin-coriander and chili powders, followed by the sweet chutney.
Mix in the tomatoes and cook for 2 minutes with the salt.
Add in the yogurt, heat through but do not boil.
Makes 1 cup.
Contributor: Rinku Bhattacharya
Spinach Mint Soup ( shoorbah m’sbanech)
This is a Syrian Jewish recipe that is perfect for Passover
* 1 pound fresh spinach or one 10-ounce package frozen leaf spinach
* 2 tablespoons vegetable oil
* 3/4 cup coarsely chopped yellow onions
* 2 teaspoons minced garlic
* 4 cups cold water
* 1/3 cup long-grain white rice
* 1/2 teaspoon salt
* 1 teaspoon dried mint leaves
* Plain yogurt for garnish
Method
If you are using frozen spinach, completely defrost, then squeeze the spinach over the sink with your hands to remove excess water. If you are using fresh spinach and it is not prewashed, rinse the leaves thoroughly in cold water to remove all traces of dirt (you may want to rinse 2 or 3 times). Dry well in a salad spinner or use paper towels to squeeze out excess water. Coarsely chop the spinach, discarding the stems. Set aside.
Heat the oil in large soup pot over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring until golden, about 1 more minute. (Be careful not to let it burn.)
Add the spinach to the pot, one handful at a time, and toss to coat with the onions and oil. When all of it has been added and mixed, cover and let steam over low heat until cooked down and wet in texture, about 10 minutes (defrosted spinach should take 5 to 7 minutes).
Add the water, rice, and salt. Add the mint by crushing it between your palms. Mix well. Cover and cook over medium-low heat until the flavors meld, 20 to 25 minutes.
When ready to serve, ladle the soup into individual bowls, placing several spoonfuls of yogurt on top for each person to stir in. Can be served hot or cold.
Serves: 2 to 4
Reprinted with permission from ©Jennifer Felicia Abadi, A Fistful of Lentils, published by Harvard Common Press
Jewish Polish Beet Soup
This is not a complicated soup, and it rewards you with the taste of beets enlivened with lemon. It is flexible, so suit your taste
* 4 to 5 large beets
* Juice of 1 - 2 lemons
* 1 to 2 potatoes, quartered
* 1 onion, chopped
* 1 cup (approximate) chicken stock
* 2 tablespoons sugar
* 2 tablespoons fresh dill, chopped (optional)
METHOD
Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes. Remove from the water. Let cool slightly, peel and dice.
Return diced beets to water. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with more or less sugar and lemon. Sprinkle chopped dill over soup when ready to serve.
Serves: 4
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
—
Green Passover Chicken Soup with Dumplings
from the beautiful work, The Book of New Israeli Cooking by Janna Gur
* 1 kg (2 lb 4 oz) chicken and turkey parts and bones
* 2 onions, chopped
* 1 celery root, diced
* 3 celery stalks, diced
* 3 tablespoons oil
* 1/3 cup dill, chopped
* ½ cup fresh coriander, chopped
* 1/3 cup fresh parsley, chopped
* ½ kg (1 lb 2 oz) fresh or frozen broad (fava) beans
* 2 potatoes, diced
* 2 leeks, white part only, sliced
* 1 level tablespoon turmeric (optional)
* Salt and freshly ground white pepper
* Knedlach (recipe below)
Method
Prepare the soup: Brown the bones with the onions and celery root and stalks in a saucepan with some oil. Add 3 liters (3 quarts) of water, the dill, coriander and parsley. Bring to a boil and cook for about one hour. Strain and retain the broth.
Add the beans, potatoes and leeks to the broth and bring to a boil. Season and cook for 45 minutes over a low-medium heat until the vegetables are tender.
The Chicken Knedlach (Dumplings)
* 250 g. (9 0z) chicken breast, ground
* 1 cup matzo flour
* 2 eggs
* 2 tablespoons oil
* 2 cloves garlic, crushed
* 3 tablespoons fresh coriander, chopped
* Salt and freshly ground white pepper
* ½ cup chicken stock or water
Prepare the dumplings: Mix the ingredients and refrigerate for 30 minutes.
Before serving: Bring the soup to a boil, form small balls of the dumpling mixture using two spoons or your hands, and slide into the boiling soup. Cook for 20 minutes and serve.
Serves 8 - 10
Note: Clear chicken soup with matzo dumplings is the most popular starter for the Seder meal and one of the few Ashkenazi dishes to be adopted in practically every household. This recipe uses spring greens but the dumplings can be served in a clear chicken soup.
Reprinted with permission from Al Hashulchan Gastronomic Media, Ltd. The Book of New Israeli Food, by Janna Gur, published by Schocken Books
Dandelion Soup (Jewish Sephardic)
Jewish cooking has many varieties, depending on the country of origin. Sephardic cooking indicates one of the peoples in the Mediterranean area - Spanish, Italian, Greek, Turkish to name a few. This soup is a wonderful springtime use of dandelion, an under used green that is rich in nutrients.
* 1/4 pound dried chick-peas
* 1/4 pound dried white beans
* Water for soaking
* 1/2 pound corned beef
* 2 tablespoons cooking oil
* 1/4 pound garlic beef sausage
* 8 cups water
* 2 cloves garlic, finely chopped
* 2 tomatoes, chopped
* 1-1/2 teaspoons ground cumin
* 2 potatoes, peeled and diced
* 1/2 pound chopped dandelion greens or spinach
* 2 to 4 tablespoons margarine
* 1 cup croutons
METHOD
Soak chick-peas and beans overnight in water. Drain. Set aside.
Heat oil in large pot. Sauté beef in oil. Add sausage. Sauté until cooked. Remove from pot and slice sausage. Set aside.
Pour water in pot. Put in reserved beans, garlic, tomatoes, cumin and potatoes. Simmer 3 hours or until chick-peas and beans are tender.
Melt margarine in a skillet, add meats and greens on high heat.
Stir, toss greens well until wilted. Add with meats to soup. Cook 15 to 20 minutes.
Serve with crisp croutons.
Serves: 6 - 8
Contributor: Lior Moore
http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html
Arthur Schwartz’s Passover Pareve Apple Cake
Topping
* 1/2 cup coarsely chopped walnuts or pecans
* 3/4 cup sugar
* 1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, mace, and ginger
Cake
* 3 eggs
* 3/4 cup sugar
* 1/3 cup vegetable oil
* 3/4 cup matzo cake meal
* 5 medium apples, peeled, cored, halved, and cut into 1/4-in. thick slices (about 5 cups), preferable Golden Delicious, Crispin (Mutzu), or other apples that keep their shape when cooked
* 1/3 cup raisins (optional)
Method
Position an oven rack in the center of the oven. Preheat the oven to 350°F. Lightly oil an 8-inch-square glass baking dish.
To prepare the topping, mix together the walnuts, sugar, and cinnamon in a small bowl; set aside.
To prepare the cake batter, in a bowl, with a hand-held electric mixer, beat the eggs on medium speed until well mixed. Beat in the sugar, about 2 tablespoons at a time, beating until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well.
Pour half of the butter mixture into the prepared pans. Sprinkle about half the topping mixture evenly over the batter. Top with half the apples and all the raisins. Scrape the remaining half of the batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on top of the batter. Sprinkle evenly with the remaining topping mixture.
Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.) Let sit in the baking dish for several hours until completely cool before cutting into serving portions. This cake is yet another Yiddish food that imp0rovves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candylike coating.
Yield: One 8-inch square cake.
Reprinted with permission from ©Arthur Schwartz, Arthur Schwartz’s Jewish Home Cooking, published by Ten Speed Press
Jewish-Italian Risotto with Raisins (Riso coll’Uvetta)
This is an Italian Jewish dish from Venice served at Chanukah.
* 3 cups top quality chicken or beef broth
* 4 tablespoons extra virgin olive oil
* 1 clove garlic, minced
* 1 tablespoon fresh parsley, chopped
* 1 1/2 cups Arborio or Carnaroli rice
* 1/2 cup seedless dark raisins
* 1/2 teaspoon salt or to taste
* Freshly milled black pepper to taste
Method
Bring broth to a boil in a large saucepan. When boiling, immediately lower heat to lowest setting, cover and keep warm. Liquid used in risotto should always be warm.
Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, until garlic begins to discolor and rice is toasted and opaque. This will not take more than 3 to 4 minutes.
Stir in a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed. Add another ladleful of hot broth, along with raisins and salt, and continue to cook stirring all the while. Continue adding ladles of broth cooking, uncovered and always stirring over medium high heat until rice is done - about 15 - 18 minutes in all.
Taste for seasoning and adjust if necessary. Serve hot or at room temperature.
Serves: 6
Contributor: Eric Simons
Sweet Potato Encrusted Chicken
This is the winning recipe from the SIMPLY MANICHEWITZ cookoff held in New York City on February 1, 2007. Read about the cookoff
* 1 (6oz.) box Manischewitz® Sweet Potato Pancake Mix
* 1 teaspoon Manischewitz® Poultry Seasoning
* 6 boneless, skinless chicken breasts
* 1 1/2 cup Manischewitz® Apricot Preserves
* 3 tablespoons Manischewitz® Premium Niagara White Grape Juice
* 1 garlic clove, minced
* 1 jalapeno pepper, seeded and minced
* Manischewitz® Extra Virgin Olive Oil Cooking Spray
Method
Preheat oven to 350 degrees F. Prepare a 13” x 9” glass baking dish with cooking spray. Combine sweet potato pancake mix and poultry seasoning in a shallow dish. Dredge chicken breasts through mixture, turning to coat thoroughly. Place in prepared baking dish. Place in oven and bake 30-40 minutes or until internal temperature is 175 degrees F. Meanwhile, in a small saucepan, combine apricot preserves, grape juice, garlic and pepper. Cook over low heat until mixture is heated through.
To serve: Place chicken breasts on serving platter. Drizzle 1/4 cup sauce over breasts and serve remaining sauce on the side for dipping.
From Candace McMenamin - Lexington, SC
Serves 6
Slow Cooker Tzimmes
* 1-2 sweet potatoes
* 6 carrots, sliced
* 1 potato, peeled and diced
* 1 onion, chopped
* 2 apples, peeled and sliced
* 1 butternut squash, peeled and sliced
* 1/4 cup dry white wine or apple juice
* 1/2 pound dried apricots
* 1 tablespoon ground cinnamon
* 1 tablespoon apple pie spice
* 1 tablespoon maple syrup or honed
* 1 teaspoon salt
* 1 teaspoon ground ginger
Method
Combine all ingredients in large slow cooker, or mix all ingredients in large bowl and then divide between two 4- or 5- quart cookers.
Cover. Cook on Low 10 hours.
Serves: 6 - 8
Note: This is a special dish served primarily on Jewish holidays, such as Rosh Hashanah and Passover. The sweetness of the vegetables and fruit signifies wishes for a sweet year.
Reprinted with permission from the cooking calendar Fix-It and Forget-It by Phyllis Pellman Good, © Good Books, published by Andrews McMeel
Lamb Ribs with Honey and Wine
* 3 pounds lamb ribs
Marinade
o 2 chopped onions
o 2 teaspoons minced garlic
o 3 teaspoons honey
o 3 tablespoons oil
o 2 tablespoons soy sauce
o 1 cup white dry vine
o 1 teaspoon pepper
o 1 teaspoon salt
o 1/4 cup lemon juice
Method
Mix together ingredients for the marinade. Whisk to combine well. Coat ribs evenly with marinade and put in refrigerator for one hour.
Preheat oven to Heat oven to 400°F.
Bake ribs for one hour.
Contributor: Elinoar Moore
Syrian Jewish Chicken with Prunes and Honey - Dja’jeh b’ah’ sal
Sauce
* 2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes
* 1/4 cup honey
* 1 teaspoon ground cinnamon
Chicken
* 5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned
* 1/4 cup olive oil
* 1 cup finely chopped yellow onions
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Three 3-inch-long cinnamon sticks
* 2 cups cold water
To Serve: I cup blanched whole almonds, toasted in a dry skillet over medium heat until golden
Method
Prepare the sauce. Place the prunes and soaking water in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Add the honey and cinnamon. Mix well and simmer until the prunes absorb some water and soften (they should be soft yet retain most of their shape), about 5 minutes. Remove from the heat and set aside.
Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
Heat the oil in a large skillet over medium-high heat and cook the onions, stirring until golden and soft, 3 to 4 minutes. Add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Add the salt, pepper, cinnamon sticks, and water, stir well, and bring to a slow boil over medium-high heat. Pour the sauce over the chicken. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Uncover the skillet and cook until some of the excess liquid cooks off and the sauce has thickened to a gravy-like texture, an additional 20 to 30 minutes.
Serve in large platter, garnished with the toasted almonds.
“This dish tastes very rich; it’s perfect for cold winter days. Serve with rice or orzo and a simple green salad.” Jennifer Felicia Abadi.
Reprinted with permission from ©Jennifer Felicia Abadi, A Fistful of Lentils, published by Harvard Common Press
Chicken with Honey
This chicken and honey recipe can be made with either a whole chicken or with pieces.
* 1 chicken
* 2 tablespoons mustard
* 2 heaping tablespoons honey
* 1/4 teaspoon black pepper
* 4 green apples
* 1/2 cup water
* 1/4 cup dry red wine
* 1 tablespoon ketchup
* 2 tablespoons oil (optional)
METHOD
Preheat oven to 205 C (400°F ).
Place chicken in a greased pan with skin upwards. Mix together mustard, honey and black pepper. Coat chicken with mixture.
Cut unpeeled apples in large chunks. Distribute around chicken. Mix together water, wine, ketchup and (optional) oil. Pour over the chicken and apples.
Bake in preheated 205°C (400°F ) oven, uncovered for 40 - 50 minutes. Baste chicken occasionally. When chicken is browned nicely it can be covered with foil to avoid dryness.
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
Sephardic Spinach & Lemon Meatballs
We love meatballs in almost any of their guises, but the sprinkle of lemon was new to us and adds a real zing to the meatballs. To do the chiffonade, stack and roll the leaves and slice finely.
* 2 pounds fresh spinach
* 3/4 pound ground beef or lamb
* 3 tablespoons matzo meal or bread crumbs
* 1 egg
* Salt and pepper to taste
* Juice of 1 lemon
METHOD
Chop spinach into a fine chiffonade. Mix with ground meat, matzoh meal, egg, salt and pepper. Lightly shape into medium size balls. Fry in small amount of oil over medium heat. When ready to serve, sprinkle with some lemon juice.
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
http://www.inmamaskitchen.com/SEASONS/HOLIDAY_Th_Ch/vegetables.html
Creamy Sweet Potatoes with Rosemary and Nutmeg
This can be made one day ahead and chilled in fridge. Reheat in microwave. Great at holiday time, whether Thanksgiving or Christmas, when the kitchen gets busy. Please use fresh rosemary as it is more digestible than the dried.
* 2 teaspoons butter
* 2 teaspoon olive oil
* 1/2 cup shallots, minced
* 2 1/2 teaspoons minced fresh rosemary
* 3 pounds sweet potatoes, peeled, cut in half if thick and then cut into 1/2-inch-thick rounds
* 1 1/4 cups chicken broth
* 1/2 cup whipping cream
* Ground nutmeg to taste
Method
Melt the butter in the oil in heavy large skillet over medium-high heat. Using oil will prevent the butter from burning, but you also want a taste of the butter.
Stir in shallots and rosemary and sauté until tender, about 2 - 3 minutes. Add sweet potatoes, and chicken broth to skillet and bring to boil. When you have reached the boil, immediately lower the heat to maintain a strong simmer. Cook, covered, and simmer until potatoes are almost tender, about 10 minutes.
Pour cream evenly over all and sprinkle lightly with nutmeg. Continue to simmer, uncovered, to allow liquid to reduce and coat the potatoes. This should take only about 4 minutes. Test the potatoes for tenderness and season with salt and pepper to taste.
Serves 8.
Contributor: D. Bestis
Swedish Rutabagas (or Turnips)
* 1 1/2 lb rutabagas, peeled, quartered and sliced 1/4” thick
* 1 teaspoon salt
* 2 tablespoons brown sugar
* 1/2 teaspoon ground ginger
* 1/4 teaspoon white pepper
* 2 tablespoons butter
Method
In a saucepan, cook rutabagas in boiling water with 1/2 teaspoons salt over medium heat until tender, about 10 minutes. Drain well.
Combine brown sugar, ginger, 1/2 teaspoons salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast, especially on a holiday table.
Serves: 4 - 6
Contributor: Pat ciesla
Turnip or Rutabaga with Honey & Mint
Great for Thanksgiving or Christmas Holiday
* 1 small rutabaga or 3 medium turnips, peeled and cut in julienne strips
* 1/4 to 1/3 cup butter
* 2 tablespoons honey
* 1/4 cup chopped fresh mint leaves
* Pepper to taste
Method
Cook rutabaga in boiling, salted water until tender. Drain and return to pan. Add butter, honey, chopped mint and pepper. Cook, stirring gently just long enough to glaze the veggies.
Serves:4
Contributor: Pat Ciesla
Root Vegetable Gratin
A lovely holiday dish - both Thanksgiving and Christmas.
* 3 large onions, finely chopped
* 1 pound large carrots, chopped
* 3 cups chicken, beef, or vegetable stock
* 3 pounds potatoes (about 6 large)
* 1 pound rutabagas
* 1/2 cup minced fresh parsley
* 1 teaspoon nutmeg or to taste
* 3/4 cups Jarlsberg cheese
Method
Preheat oven to 425° F.
In a Dutch oven or any heavy, deep pot such as what you use for pasta, cook onions and carrots in 1/2 cup of broth until softened. Add parsley.
While this is cooking, peel and thinly slice the potatoes and rutabagas. Mix together. Lightly butter a roasting pan and arrange half the mixture in the bottom of the pan. Top with half the onion/carrot mixture. Repeat with the other half of the potato/rutabaga mixture. Sprinkle on parsley. Pour remaining broth over all.
Cover and bake for 1 1/2 hours in a preheated 425° F oven. When time is up, remove from oven and raise temperature to broil. Top gratin with cheese and sprinkle with nutmeg. Put under broiler on lowest setting and cook until cheese bubbles and browns.
Serves: 10-12 servings
Contributor: Pat Ciesla
Pumpkin, Corn & Tomato Stew
This has a spicy Spanish influence. It also uses achiotte flavored oil. It’a a rich dish that can set a southwestern tone at Thanksgiving. Do it yourself, or buy it in the store. Read about achiotte.
* 1/4 cup achiotte flavored oil
* 2 medium onions, sliced (about 2 cups)
* 1 jalapeño pepper, minced
* 2 garlic cloves, minced
* 6 cups pumpkin in 1 inch dice (about one 3 pound sugar pumpkin)
* 2 (14.5 ounce) cans Italian tomatoes
* 2 cups fresh corn kernels (4 medium ears)
* 1/2 cup cilantro, minced
METHOD
Heat oil in heavy soup pot. Sauté onion until softened, about 10 minutes.
Stir in jalapeño and garlic. Cook over medium heat, stirring, for 2 - 3 minutes.
Stir in tomatoes. Cook for 10 minutes, breaking up the tomatoes. Stir in pumpkin, and cook for 15 - 20 minutes partially covered.
While pumpkin is cooking, cut kernels off corn. Add to stew and cook for 10 - 15 minutes longer.
When ready to serve, sprinkle with minced cilantro.
Serves: 4 - 6
Contributor: Debbie Farrell
Bourbon Creamed Corn
“A super picnic or holiday side dish, this creamy corn is superb with roast beef or roast leg of lamb, but is also great by itself over thickly buttered slices of bread that you’ve toasted and rubbed with a raw garlic clove.” Rick Browne
* 1/4 cup butter
* 1 cup shallots (3 - 4 large)
* 1-1/2 teaspoons minced garlic
* 1 large red bell pepper, seeded and finely chopped
* 3 cups corn kernels, cut from 4 to 5 medium ears
* 2/3 cup heavy cream
* 1/4 cup bourbon
* 1-1/4 cups chopped scallion
* Salt and pepper
* Paprika, to serve
METHOD
Melt the butter in a large, heavy skillet over medium high heat. Add the shallots and garlic and saute for 2 minutes.
Add the bell pepper and saute for 1 minute.
Add the corn kernels and saute until almost tender , about 2 minutes
Add 1/3 cup of cream and the bourbon and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes.
Add the remaining 1/3 cup cream and 1 cup of scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer.
Season the creamed corn to taste with salt and pepper, then transfer to a serving bowl and sprinkle with the remaining 1/4 cup scallions. Sprinkle with paprika for color, and serve.
Serves: 6 to 8
back to grill and bbq page - more recipes
this recipe from www.inmamaskithchen.com
Acorn Squash Stuffed with Turkey
Leftovers, anyone? Use fresh ground turkey or mince up some of the holiday leftovers
* 2 acorn squash (about 1-1/4 pounds each)
* 1/2 cup chopped onion
* 1 tablespoon vegetable oil
* 3/4 pound ground (or finely chopped) turkey
* 1 cup red apples, finely chopped (cooking-type)
* 1 tablespoon all-purpose flour
* 3 tablespoons soy sauce
* 1/4 cup seedless raisins
Method
Cut squash in half lengthwise; discard seeds and stringy fiber. Place,cut side down, in microwave-safe baking dish. Cover and microwave on high for 4 minutes. Turn squash over and rotate dish. Cover and microwave on high 4 minutes, or until squash is tender, yet firm.
Meanwhile, sauté onion in hot oil in large skillet over high heat until translucent. Add turkey and apple. Cook, stirring, over medium heat 5 minutes, or until turkey is no longer pink. Sprinkle flour evenly over apple/meat mixture, stirring to combine well. Gradually stir in soy sauce. Cook, stirring, until slightly thickened. Stir in raisins, then immediately remove from heat. Fill squash halves equally with turkey mixture. Cover loosely.
Microwave on high for 1 minute - just to thoroughly heat filling.
Serves: 4
Contributor: pat ciesla
Acorn Squash Baked with Pineapple
* 2 medium scorn squash, about 2 lbs or 4” in diameter
* 8 oz (1 can) pineapple, unsweetened, crushed, keeping the juice
* 2 teaspoons margarine
* 1/2 teaspoon ground cinnamon
* Hot water
Method
Preheat oven to 375 degrees.
Cut each squash in half, scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands upright when placed in baking pan. Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon margarine, and a sprinkle of cinnamon.
Put squash into a flat-bottomed baking dish, and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.
If this is just one of many side dishes, teach half can be sliced in half again. Or this can be used as a more substantial side dish allowing half a squash to each person.
Serves: 4 to 8 according to use
Contributor: Pat Ciesla
Butternut Squash Timbales
The fibrous nature of squash is excellent for timbales. And timbales are excellent in the holiday season - for Thanksgiving or Christmas.
* 2 cups mashed, cooked butternut squash
* 1/2 tablespoons finely minced fresh gingerroot
* 1 tablespoon maple syrup
* 1/2 teaspoon freshly grated nutmeg
* 3 eggs, lightly beaten
* 1/4 cup half and half
* Salt to taste
* Freshly milled black pepper to taste
Method
Preheat oven to 350°F.
Mix all ingredients together and season to taste with salt and pepper.
Pour mixture into lightly buttered muffin tins or custard cups, filling them 2/3 full. Place in a pan of simmering water.
Bake 5 minutes in preheated 350°F degree oven, then lower heat to 325°F and bake another 30 minutes or until set (a tester inserted in center will come out clean). Let rest 5 minutes before unmolding.
Serves: 6
Brussels Sprouts with Orange and Apple
Great for the holidays, at Christmas and Thanksgiving. Great in between as well.
* 2 pounds fresh Brussels sprouts, trimmed and cut in half
* 3 tablespoons fresh orange juice
* 1/4 cup butter
* 1 large onion, diced
* 1/4 cup apple juice
* 1 large red delicious apple, diced
* 1 garlic clove, minced
* 1 teaspoon sugar
* 1/2 cup golden raisins
* 2 teaspoons grated orange zest
* Nutmeg, to taste
* Salt and freshly milled black pepper to taste
Method
Bring Brussels, lemon juice, salt and Bring to a boil enough water to cover the Brussels sprouts. When boiling, stir in orange juice and salt to taste. Add Brussels sprouts and immediately lower heat to reach a strong simmer. Cook covered, until sprouts are tender, about 5 - 7 minutes. Drain and keep warm.
Melt half the butter in a large saute pan over medium-high heat. Stir in onion and saute until onions begin to caramelize. Stir in apple juice and cook for 2 minutes.
Add apple pieces, garlic and sugar. Cook stirring constantly (sugar tends to caramelize rapidly) for 5-6 minutes or until apple is tender. Add raisins, orange zest, pepper to taste, nutmeg, and the remaining butter. Cook, stirring constantly, for 3-4 . Add Brussels sprouts and toss to coat each one. Gently, gently does it.
Contributor: D. Bestis
Honeyed Brussels Sprouts
Honey and lemon combined give a nice edge to these sprouts. Nice for a holiday meal whether Thanksgiving or Christmas
* 8 cups fresh Brussels sprouts
* 6 tablespoon butter
* 6 tablespoons honey
* Grated rind of 1 lemon
* Salt and freshly ground pepper to taste
METHOD
Cut sprouts in half carefully. Start at base so you have core on each half and don’t lose leaves. Steam Brussels sprouts over boiling water until tender but firm, about 5 - 6 minutes.
While sprouts are cooking prepare sauce. Melt butter and honey in a medium saucepan. When honey softens into butter, stir in lemon rind, salt and pepper.
Drain cooked sprouts and put in serving dish. Pour sauce over and stir to mix.
Serves: 8
Contributor: Susan Valerian
Brussels Sprouts In Beer (Rosenkohl in Bier Gedunstet)
Brussels sprouts mellowed in a good beer or ale will be popular even with people who normally turn their noses up at the cabbage-like vegetable. This is a German Christmas recipe, but we like it at Thanksgiving, too. A holiday is a holiday.
* 1 pound brussels sprouts
* Beer to cover, about 1 - 2 pints
* Salt and pepper to taste
* 2 tablespoons butter
METHOD
Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover.
Bring to a boil. As soon as beer begins to boil, reduce heat and simmer gently, covered, for 20 minutes or until fork tender. Add more beer if liquid evaporates.
Drain add salt and butter.
Serves: 6 - 8 as side dish
http://www.inmamaskitchen.com/RECIPES/RECIPES/Breads/Stoveside_Bread.html
Debbie’s Stoveside Bread
Debi was watching her soup simmer on the top of her potbellied stove, and decided to make this bread. The dough was very happy to be nestled next to the stove to rise. Debbie loves making bread this way, but she confessed that once her attention wandered and she got a ‘Lucy and Ethel’ dough.
* 1/2 cup yellow cornmeal
* 1/3 cup brown sugar
* 1 tablespoon salt
* 2 cups boiling water
* 1/4 cup softened butter
* 2 packages yeast
* 1/2 cup warm water
* 1/4 cup wheat germ
* 1/2 cup whole wheat flour
* 1/2 cup rye flour
* 1/4 cup soy flour
* 4 to 4 1/2 cups white flour
METHOD
Combine cornmeal, brown sugar and salt. Stir gradually into the boiling water with softened butter. Let cool about twenty minutes.
Soften yeast in warm water. Stir into cooled cornmeal mixture. Add wheat germ, whole wheat, soy and rye flours. Stir in white flour one cup at a time. Mix vigorously until dough is moderately stiff.
Turn onto a well-floured board, and knead until smooth and elastic, about 8 - 9 minutes. Use a scraper or a spatula to incorporate any dough that sticks to the board. The dough will stay slightly sticky.
When dough can be shaped into a ball, place in a lightly greased bowl, turning to coat the surface of the bread.
Let rise in a warm, draft-free place until double in bulk, about one hour.
Punch down and divide in two. Cover and let rest for 10 minutes.
Shape into two loaves and place in greased 9x5x3 inch pans. Let dough rise again until doubled, about 30 - 40 minutes.
Bake in preheated 375° F oven for about 45 minutes or until bread sounds hollow when tapped with knuckles. Cool on a wire rack.
Yield: 2 Healthy Loaves.
recipe from www.inmamaskitchen.com
Contributor: Alison Binkerd for Debbie Farrell
http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/molcakerec.html
Molasses Cake (Heirloom Recipe)
This heirloom recipe for Molasses Cake was found in the 1920 cookbook of Therese Farrell.
* 1 cup granulated sugar
* 3/4 cup molasses
* 3/4 cup lard
* 2 cups all-purpose flour
* 2 level teaspoons ground cinnamon
* 1 level teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1 heaping teaspoon of baking soda
* 1 1/4 cups strong, black coffee at room temperature
METHOD
Equipment: 1 cake pan 9 x 13 inches, buttered and floured.
Preheat oven to 350 °F.
Cream together sugar, molasses and lard.
In a separate bowl sift together flour, cinnamon, cloves, ginger and baking soda.
Cool 1-1/4 cups (10 ounces) strong, black coffee to room temperature.
Combine the dry mixture with the lard/sugar/molasses mixture.
While combining, slowly add the black coffee and stir vigorously until all ingredients are well mixed and a smooth batter is formed.
Pour into prepared cake pan and bake on the middle rack of the oven for 45 minutes. Test with a toothpick or table knife.
Note: Cooks in the old days (remembering my mother and grandmother, now) were artistic in their cooking and thus, a cup of flour may not necessarily be a level cup because they cooked by feel and by experience. It may be that this batter is a bit thin, however, if it was I would still try it first and see if it worked. Again, we have to remember that the gluten content of today’s flour is higher and less flour can make more volume than it once did.
Contributor: Cliff Lowe
http://www.inmamaskitchen.com/food_intros/breadINTRO.html
Granny’s Fried Bread
“You’ll need an electric mixer with a large bowl (If you have a dough hook, all the better) and a deep fryer.” David Adams
* 1/2 gallon cooking oil
* 1 teaspoon active dry yeast
* 1 teaspoon sugar
* 1 1/3 cups lukewarm water (about 110 degrees)
* 2 tablespoons corn oil
* 1 teaspoon salt
* 4 cups bread flour (keep more in reserve to prevent dough from sticking)
METHOD
Combine yeast, sugar, and water, and stir to blend. Let stand until it foams (3 to 5 minutes). Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until the flour has been absorbed and the dough forms a ball.
Continue to mix at the lowest speed until soft but still firm (4 to 5 minutes).
Add reserve additional flour, if necessary, to keep the dough from sticking.
Place the dough into a bowl, cover with plastic wrap, and place in the refrigerator overnight.
Let the dough rise in the refrigerator until it’s 2 or 3 times its original size.
Cut the risen dough in the shape of little pairs of pants.
Heat oil in a deep fryer and fry the pants until they’re brown and crispy.
Serve warm with fresh preserves or brush with melted butter.
Recipe from www.inmamaskitchen.com
Contributor: David Adams
Cornbread Deluxe
This cornbread could be described as a meal in one. Junior recommends bulk sausage which is already out of the casing.
* 1 teaspoon butter
* 1 pound bulk sausage
* 1 medium yellow onion, chopped
* 1 cup white cornmeal
* 1/2 cup flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 8 ounces grated cheddar cheese (about 2 cups)
* 15 ounces black-eyed peas, cooked
* 3/4 cup creamed corn
* 1/2 cup canned chopped green chilies
* 1/2 cup canned pickled jalapeno, chopped
METHOD
Preheat oven to 350.
Grease a 9”x13” baking dish with butter and set aside.
Break sausage meat into chunks and put into a skillet over medium heat. Add onion and cook, breaking up sausage with a slotted spoon, until meat is lightly browned and JUST cooked through, about 10 minutes. Transfer mixture to paper towels to drain.
Whisk cornmeal, flour, salt and baking soda together in a large bowl. Beat eggs, buttermilk and oil together in a separate bowl. Add egg mixture to cornmeal mixture, stirring until cornbread mixture is just moistened (batter will be lumpy). Stir in sausage mixture, cheese, peas, corn chilies and jalapeno.
Pour batter into prepared dish, smoothing with the back of a slotted spoon. Bake until golden brown, in preheated 350° F oven, 50-60 minutes. Allow to cool for ten minutes before serving.
Serves: 6 - 8
Recipe from www.inmamaskitchen.com
Contributor: Junior Trimmer
Aish Bel-Lahm (Arabian Bread with Meat)
This is a rich bread, the stuffing savory and filling. A sandwich in one.
Dough
* 4 cups flour
* 3 tablespoons vegetable oil
* 1 tablespoon yeast
* 3 eggs
* 1/4 teaspoon finely ground black pepper
* 1/4 teaspoon cumin
Stuffing
* 1/2 bundle leeks
*
3/4 pound ground beef
*
2 onions, finely chopped
*
6 tablespoons Tahini
*
2 tablespoons vinegar1 teaspoon black pepper
*
2 teaspoons salt
*
1 tablespoon poppy seeds (for decoration)
METHOD
Dissolve yeast in half cup warm water. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix to combine. Adding water a little at a time until you have a firm dough. Put dough in an oiled bowl and cover with a damp cloth. Place dough in a warm place for at least two hours.
Chop leeks finely. Put in a colander and wash carefully until all dirt is removed. Pat dry with a tea cloth or paper towels. Add leeks to ground meat.
Put ground beef, onion and salt into a medium saucepan. Cook, stirring, over medium heat until cooked. Stir in leeks. Set aside until cool.
Mix tahini with vinegar, a little water, black pepper and salt. When you have a smooth paste add to leek and meat mixture, mixing thoroughly.
Preheat oven to 350°F.
When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in preheated 350°F oven for half an hour or until bread is baked.
Recipe adapted from “Saudi Arabia Magazine” (an official publication of the Information Office of the Royal Embassy of Saudi Arabia).
Contributor: Elinoar Moore
[Download or read on line...free]
http://www.archive.org/details/narrnorthpolar00davirich
Narrative of the North Polar expedition U.S. Ship Polaris, Captain Charles Francis Hall commanding (1876)
Author: United States. Navy Dept; Making of America Project; Hall, Charles Francis, 1821-1871; Davis, Charles Henry, 1807-1877
Subject: Polaris (Ship); Arctic regions; United States — Discovery and exploration
Publisher: Washington, Govt. Print. Off
Possible copyright status: NOT_IN_COPYRIGHT
Language: English
Call number: ucb:GLAD-151187630
Digitizing sponsor: msn
Book contributor: University of California Libraries
Collection: americana; cdl; USGovernmentDocuments
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.