Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://www.tammysrecipes.com/node/564/print
Enchilada Casserole
Recipe Name: Enchilada Casserole
Picture: Enchilada Casserole
Get original file (21KB) [1]
Description:
Flour tortillas filled with meat, rice, and cheese, folded and topped with enchilada sauce before being baked
Yield: 6 large servings
Ingredients:
1 can refried beans (or about 1 1/2 cups homemade refried beans)
1/3 cup rice, cooked with 1/2 cup water according to package instructions (1 cup cooked rice total)
12 ounces cheese, shredded (3 cups shredded)
3/4 cup chicken or beef*
6 large flour tortillas
1 can (15 oz.) enchilada sauce
1 can cream of chicken soup (or about 1 1/2 cups homemade cream of chicken soup)
sour cream, for serving
Instructions:
1. Spread each tortilla with refried beans, using all of the beans evenly.
2. In mixing bowl, combine the rice, 2 cups of the cheese, and the meat. Spoon the filling mixture evenly onto tortillas as one would for burrito filling (down the center). Fold tortillas around filling, tucking the ends (like burritos).
3. Spread a little enchilada sauce in the bottom of a greased 9 x 13 baking dish. Lay folded tortillas in bottom. Sprinkle the remaining 1 cup of cheese on top.
4. Warm the remaining enchilada sauce with the cream soup, stirring to remove lumps. Pour over casserole and bake at 350 degrees for about 40 minutes, until hot and bubbly. Serve with sour cream.
Enchilada Casserole
Additional Notes:
*For chicken, I use cooked cubed chicken (usually leftover chicken, chopped up). For beef, I use leftover taco meat or fry up some meat like I would for taco salad. (Fry meat with green pepper, onion, and garlic; drain grease; season with cumin, chili powder, hot sauce, pepper, and salt.)
This recipe is from guest chef Judee L. who created this recipe which is a favorite with her family, and often-requested!
Preparation Time: 20-35 minutes
Cooking Time: 40 minutes
Tammy’s Review:
I love this easy enchilada casserole recipe! I first tried it a few years ago when my mother-in-law made it for us. I asked for her recipe, and have been making it ever since! It’s fun to assemble, and great for making in advance (just bake when needed)! It’s also a great use of leftover beef or chicken meat. My rating: 10/10
http://www.tammysrecipes.com/node/2099/print
New Year’s Apple Challah
Recipe Name: New Year’s Apple Challah
Picture: New Year’s Apple Challah
Get original file (30KB) [1]
Description:
A sweet bread with apples and cinnamon throughout, baked in a circular “loaf”
Yield: 1 huge loaf
Ingredients:
Dough ingredients:
1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cups flour
Apple filling:
3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)
Egg wash:
1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling — optional
Instructions:
1. In a large mixing bowl, combine the first seven dough ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.
2. Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.
3. Place apple filling ingredients in a medium bowl and toss to coat. Set aside.
Roll out the dough and spread apples over it
4. Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.
Fold the apples into the dough...
5. Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.
6. Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).
Put chunks of dough into the pan...
7. Now, this part gets messy. Using a sharp knife (I use a serrated one), cut off chunks of the dough and place them in the prepared pan. You should end up with 15-20 chunks of dough (though a particular number doesn’t matter). The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any escaped apple pieces.
Ready to rise again...
8. Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.
9. When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done. When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30 minutes, I cover the darker areas loosely with foil — sometimes forming a large loose “ring” of foil (with no foil in the middle) to lay on top.
10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.
New Year’s Apple Challah
New Year’s Apple Challah
Additional Notes:
This recipe was passed to me from a friend, Cheryl O. I believe it is originally from a Jewish cookbook. The instructions and photos are my own. :)
Preparation Time: 1 hour (plus rising time)
Cooking Time: 45-55 minutes or longer
Tammy’s Review:
This is a delicious sweet challah bread with chunks of apples. It makes a great snack just plain, but we also like to toast chunks of it in our toaster oven and put butter or cream cheese frosting on them.
This recipe looks long (and probably sounds complicated!) but it’s actually not too difficult and is fun to make. Plus, the end result is a beautiful big loaf of apple challah! Yummy! :) My rating: 10/10.
I’ll hit Waltons tonight and see what (if any!) they have left in store...<<<
Good for you, be sure to check on shipping time, for at Y2K, they got months behind on the large orders.
Before 9-11, they had wonderful sales on the Y2K products that were over manufactured, after 9-11 they were again swamped with orders.
I made Whole Wheat Shortbread Biscuits, and homemade whipped cream. We had that for an all-you-can-eat dinner.<<<
Sure beats my peanut butter and crackers.
There was a casino at Laughlin that sold strawberry short cakes, talk about good, a quarter of a big sheet cake, smothered in strawberries and drowned in whipped cream.
I asked Scott if they still made them and he said “no”, as the snack bar is now some name brand hamburger joint.
Such a waste for the snack bar had fresh and good food for years.
The one thing you have to be careful of is to make sure that there are no stones in whatever you are grinding.<<<
In 1926, my friend Mary and her husband Jay owned the Yuma, Az flour mill.
They Yuman Indians would bring their corn for Jay to grind, and to get a bigger return, would put large rocks in the bags.
Mary says that Jay very carefully gave them back and thanked them for the gift.
In the future, they did not bother adding the stones.
>>>Can’t seem to get a good quality frozen strawberry. Way too much juice.<<<
Commercially, whole strawberries are frozen with blast of air blowing up through an oscillating bed. I do mine by washing, capping and then pat them dry and put on cookie sheets (with rim) or pizza pans and put them in the freezer overnight, then pack into vacuum bags. Since they are already frozen, they do not become mush when vacuuming.
I add the sugar just before using rather than for a syrup pack before freezing.
http://www.tammysrecipes.com/node/362/print
Incredibly Easy Taco Pie
Recipe Name: Incredibly Easy Taco Pie
Picture: Incredibly Easy Taco Pie
Get original file (18KB) [1]
Description:
A spicy taco meat casserole surrounded by cheesy soft breading, topped with sour cream, lettuce, cheese, tomatoes, and green peppers
Yield: 8-10 servings
Ingredients:
Meat:
2 pounds ground chuck
2 large onions, chopped
1 cup chopped green pepper
1 clove minced garlic
2 teaspoons cumin
1 Tablespoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt
Tapatio or other hot sauce, to taste
Filling:
2 1/2 cups shredded cheddar cheese
2 cups original Bisquick mix
2 cups milk
4 eggs
1 Tablespoon Tapatio hot sauce or hot sauce of your choice
Toppings:
2 cups shredded cheddar cheese
2 cups sour cream
4 cups shredded or thinly sliced Iceberg lettuce
1 cup diced tomato
diced bell peppers or green onions, optional
Instructions:
1. Fry beef with onion, pepper and garlic. Drain grease. Add cumin, chili powder, pepper, salt, and hot sauce.
2. Grease a 9 x 13 inch baking dish. Spread meat in bottom of dish. Spread 2 1/2 cups shredded cheddar cheese over beef.
3. In mixing bowl, whisk together the Bisquick, milk, eggs, and hot sauce. Pour over cheese.
4. Bake at 400 degrees for 40-50 minutes, or until fork inserted into the center comes out clean. Cover loosely with foil after about 25 minutes, to prevent over-browning. If desired, sprinkle top with cheese during final 10 minutes of baking time.
5. When casserole is finished baking, cut into pieces. Spread a layer of sour cream on top. Sprinkle shredded lettuce, cheese, tomatoes and bell peppers (optional) on top.
Incredibly Easy Taco Pie
Additional Notes:
This recipe was created and submitted by guest chef Judee L. She notes that if you wish to conserve on the cheese, leave out the cheese between the layers of meat and Bisquick. Instead, sprinkle cheese on top about 10 minutes before the taco pie is finished baking.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Tammy’s Review:
I really like this dish. It was created by my mother-in-law, Judee, and I had it for the first time when she visited earlier this year. It’s so easy to make, and really tasty! It’s almost like eating a chalupa casserole... or a soft taco casserole... but less mess, because you can just use a fork to eat it. :) We like ours fairly spicy. The sour cream on top really complements the other textures and flavors... so don’t skip it!! :) If you need a quick and affordable dish to feed a large number of people... or even a way to use up leftover taco meat, this is your recipe!! My rating: 10/10.
http://www.tammysrecipes.com/node/392/print
Dutch Cheese Patties
Recipe Name: Dutch Cheese Patties
Picture: Dutch Cheese Patties
Get original file (19KB) [1]
Description:
A crispy baked homemade seasoned patty of eggs, cottage cheese, oats, and wheat germ
Yield: about 20 patties
Ingredients:
3 eggs
1/2 cup cottage cheese
1/2 cup quick oats
3 Tablespoons wheat germ
1 Tablespoons food yeast (also called nutritional yeast)*
1 envelope Lipton’s onion soup mix (you can uses any brand of soup mix)
1 teaspoon thyme
cream of celery or mushroom soup, for serving
Instructions:
1. Combine all ingredients. Form into patties.
2. Bake at 350 degrees for about 10 minutes each side.
3. Serve with celery or mushroom soup poured over them.
Dutch Cheese Patties
Additional Notes:
*Find out more about food yeast here. [1]
This recipe and photos were submitted by guest chef Tanya Luscombe. She writes, “I usually make 4 recipes and then freeze them so I have them on hand for a quick meal. I serve these with either rice or potatoes. These can also be served with pasta noodles. Served with veggies and a salad makes for a yummy meal!”
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Tammy’s Review:
These patties are fun to make, easy, and very tasty and filling. I served ours with homemade chicken-flavored white gravy on top rather than the cream soup the recipe calls for. It was really good! Definitely a recipe I’ll be keeping in mind for a quick lunch or snack. Yehoshua (2) loved the “cookies” he got to eat for dinner! :D My rating: 9/10
Average vote based on 4 reviews.
9
out of 10
User Reviews
9
out of 10
Pretty good
“Using what I have”, I substituted 3 T Parmesan cheese and 1 T flour for the wheat germ and yeast. I whirled the cottage cheese in my mini chopper, too. I also ended up letting this sit in the fridge for a day and a half as I didn’t make them as soon as I thought. I didn’t form patties with them, it was more like drop biscuits. Hubby and his best friend both took extra helpings, I thought they were OK. I served them with Tammy’s cream of chicken soup recipe. :>)
by Nettacow [1] on Sat, 2008-02-23 22:20
9
out of 10
Nice surprise!
As always, I am looking for easy, yummy, cheap and healthy meals. This one fit the bill. I am very much a meat eater but since meat takes up so much of our grocery bill I thought I would try to learn how to make some vegetarian meals. It turned out great! My husband and son both loved it. After mixing everything together it seemed quite liquidy(is that a word?). I didn’t know if I would be able to make it into patties so I added at least another half cup of oats and more cottage cheese. I didn’t know how it would turn out but it was just fine. I served mine with pasta and homemade cream of chicken/mushroom sauce. Definitely will make it again!
by Debra P. [1] on Mon, 2007-02-19 14:09
9
out of 10
Tanya’s review
I agree these patties are simple to make. Very handy to have on hand for a quick meal. Tasty when serve with rice, potatoes or pasta. Always enjoyed by my guests!
by Lilyofthevalley [1] on Sat, 2006-07-29 20:17
http://www.tammysrecipes.com/node/73/print
Chicken Lo Mein
Recipe Name: Chicken Lo Mein
Picture: Chicken Lo Mein
Get original file (21KB) [1]
Description:
Chicken and snow peas, seasoned and stirred with pasta
Yield: 4 servings
Ingredients:
1 Tbsp. cornstartch
1 tsp. ginger
1/4 c. reduced sodium soy sauce
2 boneless, skinless chicken breasts
1 pkg. chicken bouillion
1/2 c. hot water
6 oz. uncooked spaghetti
2/3 c. fresh mushrooms, sliced*
2/3 c. fresh snow peas
2 Tbsp. olive oil, divided
2 tsp. sesame oil
Instructions:
1. Combine cornstartch, ginger and soy sauce in small bowl. Cut chicken into strips; add to soy sauce. Set aside.
2. Cook spaghetti according to package directions.
3. In a large skillet, saute mushrooms and peas in 1 Tbsp. oil for about 4 minutes. (Vegetables should still be slightly crisp.) Remove to seperate bowl and set aside.
4. In the same pan fry chicken mixture until chicken is cooked. Dissolve bouillon in hot water, add to chicken mixture. Cook and stir 1 - 2 minutes or until thickened. Add mushrooms and peas.
5. Drain spaghetti, add to skillet along with sesame oil. Cook 1 - 2 more minutes, stirring often, until hot through.
Chicken lo mein; photo by Ruth Visser
Additional Notes:
This is a recipe submitted by guest chef Ruth Visser. She writes, “Though I love cooking ethnic food, this was my first experiment with Chinese. It turned out delicious and is fairly quick and easy to make. I would rate this recipe about a nine.”
*Note from Tammy: Joshua and I don’t eat mushrooms, so I would substitute onions here.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tammy’s Review:
I thought this was a good dish (I like chicken and snow peas, for one!) but it seemed to lack flavor. Or maybe it’s just that I don’t particularly like ginger and soy sauce well enough to want them to be basically the only flavoring I could taste. :) I think next time I would cut down on the ginger, and maybe try to find another spice to add. Good recipe, but not super spicy or flavorful in my opinion. :) 7/10
Average vote based on 3 reviews.
8.3
out of 10
User Reviews
9
out of 10
chicken lo mein
It is very difficult to find good Chinese recipes, but this one was exceptional. I did add garlic to it, only because we add garlic to everything short of peanut butter sandwiches. The sesame oil added wonderful flavor. My husband and I really enjoyed this meal, and my picky young son kept saying, “This chicken is SO good!”
by Sheri [1] on Sat, 2006-07-29 20:54
7
out of 10
Good, but not as flavorful as I was expecting
Please see the recipe above for my complete review! Thanks! ~Tammy
by Tammy [1] on Wed, 2006-07-05 21:12
9
out of 10
My rating
My husband and I both really liked this recipe. I liked the fact that it was quick and easy to prepare and looked colorful with the snap peas. The sesame oil gives it a lot of flavor, so don’t skip it! (Sesame oil is available in the ethnic food section of most grocery stores. )
by Ruth [1] on Mon, 2006-07-03 22:19
Trifle
Recipe Name: Trifle
Picture: Trifle
Get original file (19KB) [1]
Description:
Fluffy angel food cake surrounded by whipped cream and fruit
Yield: 14 servings
Ingredients:
1 can (14 oz.) sweetened condensed milk
1 carton (8oz.) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches) cut into 1-inch cubes
2 cups fresh strawberries
1/2 cup flaked coconut, toasted
Instructions:
1. In a bowl combine first four ingredients. Fold in whipped topping.
2. Place half the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture.
3. Repeat layers. Top with strawberries. Garnish with coconut. Store in refrigerator.
Trifle; photo by Olivia McEntire
Additional Notes:
This recipe and photos were submitted by guest chef Olivia McEntire! She writes, “This is so yummy! Perfect for summer too, because it’s chilled and light.”
Preparation Time: 20 minutes
Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10
Perfect!
Light and creamy and very tasty. Quick and easy to make too. Doesn’t get better than that!
by Babette [1] on Fri, 2006-07-21 19:56
Source URL:
http://www.tammysrecipes.com/trifle
Links:
[1] http://www.tammysrecipes.com/files/trifleban.jpg
[She also has pages of coupons, refunds, rebates and freebies]
http://missysthrifty.blogspot.com/2009/04/pineapple-cookies.html
Pineapple cookies:
1 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp Lemon juice
3 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 8 oz can crushed pineapple (un drained)
Cream shortening and sugar, add remaining ingredients drop by tsp full onto a cookie sheet. Bake at 350 for 10 to 12 minutes or until brown.
[granny would add nutmeg...]
http://missysthrifty.blogspot.com/search/label/Recipes
Chicken Rub: for Rotisserie Chicken
1 tsp. Cummin
1 Tbsp. chili powder
1 Tbsp. kosher salt
1 tsp. Oregano
2 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. paprika
1/4 cup brown sugar
Monkey Munch
9 cups chex (wheat, corn, any kind you want)
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1 teaspoon vanilla
1/4 cup butter
1 1/2 cups powdered sugar
In a large mixing bowl pour in cereal and set aside
in microwavable bowl combine chocolate chips, peanut butter, and butter microwave on high 1 minute. Stir, microwave 30 seconds longer or until mixture is smooth. Stir in vanilla, pour mixture over cereal stirring until evenly coated. Then pour in gallon ziplock bag. Add powdered sugar and seal bag, shake until all is well coated. Then spread out on wax paper to cool.
I love salad, I could eat it everyday. I usually do in the summer time. My children refuse to eat salad dressing bought at the grocery store (hubby & I are not that picky). They turn their little nose’s up at it if its not homemade.
Here are their favorites:
Ranch Dressing
1 cup Mayo
1 cup buttermilk
2 tbs finely chopped green onions (top’s only)
1/4 tsp onion powder
2 tsp minced parsley
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne pepper
salt & pepper to taste
mix all together it makes 2 cups if you want some more zing to it add more cayenne pepper
Thousand Island Dressing
3/4 cup mayo
1tbsp sweet pickle relish
2 tbsp ketchup
2 tbsp finely chopped bell pepper
2 tbsp finely chopped onion
1 tbsp lemon juice
1/2 tsp sugar
1/4 tsp Worcester’s sauce
1 hard boiled egg finely chopped
combine all ingredients except egg mix well add egg last
French Dressing
2/3 cup ketchup
2/3 cup veg oil
1/2 red wine vinegar
2 tsp minced garlic
2 tbsp minced onion
sugar to taste
http://ahighandnoblecalling.com/2009/04/26/southwestern-rice-salad/
This recipe was passed onto me by a friend and it is absolutely one of my favorites! Anything with corn and black beans ranks high on my list, and this dish has all that and one of my favorite spices: cumin!
It makes a large bowl full and is a quick and easy summer recipe. This recipe is adapted from Taste Of Home, and originally called for all of the veggies to be sauteed, but I like it better when they are raw and fresh. It makes it crispier, healthier and keeps your kitchen cool on a hot day!
Southwestern Rice Salad
2/3 cup cooked Brown rice
3/4 cup chopped green pepper
1/2 cup of chopped red onion
1 cup chopped medium carrot
3 garlic cloves, minced
1 16 oz package of frozen corn (thawed)
1 15 oz can of black beans (rinsed and drained)
2 medium plum tomatoes chopped
1 cup salted peanuts (or chickpeas)
1/3 cup of lemon juice
1/2- 1 1/2 tsp cayenne pepper to taste
1/2 tsp ground cumin
Optional: 1 Tbsp of flax seed oil
1. Chop up the veggies an put them into a bowl
ricesalad32.. Add the corn and black beans and the peanuts (or chickpeas)and cumin, then mix all together.
ricesalad23. Add the lemon juice, cayenne and cumin and flax seed oil and mix well.
ricesalad14. Add the rice and mix well. Cover and refrigerate for atleast 4 hours for the flavors to meld together.
ricesalad45. Enjoy!
There you have it, a yummy, healthy summer salad! Grill some chicken, slice some watermelon and make up some homemade lemonade for a great summer meal!
http://www.ehow.com/how_4929857_environmentally-friendly-ant-repellant.html
How to Make Environmentally Friendly Ant Repellant
By csjheron, eHow Member Rating
Rate: (0 Ratings)
Warmer temperatures and springtime rain bring a wealth of many-legged creepy crawlers into your home. Both small and large ants send out troops during this time of year to scope of acceptable food supplies. If you’re worrying that the ants will be carrying off your furniture soon, take a look at the steps below to safely rid your home of these annoying critters. Get ahead of the infestation and protect your family and pets with these environmentally safe methods to repel and remove the ants once and for all.
Difficulty: Easy
Instructions
Things You’ll Need:
* Apple cider vinegar
* Spray bottle
* Borax
* Scented talcum powder
* Black pepper
* Cinnamon
1.
Step 1
Mix a solution of half vinegar and half water in an empty spray bottle. Use the solution to clean counter tops, windowsills, and baseboards. Spray along the creases of woodwork, around door frames and windows where you notice the ants entering your home. Vinegar is completely safe for pets and humans.
2.
Step 2
Sprinkle talcum powder (baby powder) along the baseboards, windows, and counter edges to discourage the ants from foraging for food.
3.
Step 3
Mix a solution of 2 tablespoons powdered borax (laundry booster), 1 cup of water, and 2 cups of sugar. Stir the mixture completely and place drops near points of entry, on countertops, and behind appliances. The sugar attracts the ants that consume the borax and take it back to their nest. This solution should be used over the course of a few days. Allow the ants to consume the mixture and return to their nest repeatedly without interference. If the ants aren’t responding to the mixture, try using butter or mayonnaise in place of the sugar. Animals or humans should not ingest this borax mixture.
4.
Step 4
Visit your spice cabinet for a very simple and environmentally safe solution to repelling ants in your home. Sprinkle black pepper at entry points or behind canisters on the counter tops. Use cinnamon in the same manner. Sprinkle bay leaves, whole cloves, or cayenne pepper along windowsills and around door frames to discourage ants from entering your home. Peppermint, sage, and spearmint can also be used outside your home to treat the nest area.
5.
Step 5
Keep your counter tops clean and avoid eating in other rooms in the house. Crumbs are an ant’s nirvana. Vacuum frequently to remove crumbs from the floor and discourage foraging ants from finding food sources in your home.
>>>>granny would add nutmeg>>>don’t you just love nutmeg??? I think it is my favorite spice. When dh makes doughnuts, apple pie, custard or anything calling for nutmeg, I always caution him to go easy on the other spices, but don’t skimp on the nutmeg.
http://www.itsfrugalbeinggreen.com/category/cleaning
Air Fresheners = Air Pollution
by Carrie on April 8, 2009
in cleaning, green
Air fresheners have always bothered me. How is something that puts more junk in the air making things fresher and cleaner?
If you think your house has a scent problem here are some green things you can try to make it smell better:
* clean everything
* open windows
* place bowls of baking soda, vinegar, or charcoal out to absorb scents
If you just want to give your house an extra boost of good smell try baking something yummy.
http://www.itsfrugalbeinggreen.com/2009/04/prevent-water-pollution-by-not-using.html
Prevent Water Pollution by Not Using Antibacterial Soaps
by Carrie on April 7, 2009
in cleaning, green
Antibacterial soaps are a big water pollution problem in California (and probably around the world). Much of our waste water flows into streams, rivers, bays, and the ocean. The antibacterial chemicals triclosan and triclocarban are being ingested by fish, birds, and marine mammals. Avoid antibacterial products unless you specifically have a wound you need to disinfect.
Another side effect of the excessive use of antibiotics is super resistant bacteria like MRSA. I myself suffered from a staph infection about 5 years ago (contracted from a pedicure, fortunately just a regular staph infection not MRSA). My doctor instructed me to clean those infection sites with antibacterial soap on a regular basis which is a good use of antibacterial soap, but if you don’t have something that needs disinfected, use regular soap.
Fresh Spearmint Ice Cream
Fresh Spearmint Ice Cream
From:
Martha Stewart Living
There’s not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.
Ingredients
Makes 3 cups; serves 4 to 6
* 1 cup packed fresh spearmint, preferably Kentucky Colonel
* 1 cup whole milk
* 2 cups heavy cream
* 2 large eggs
* 3/4 cup sugar
Directions
1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).
[Granny would next, add chocolate sauce or shaved chocolate to top it off...]
Ahhhhhhhh a martha stewart recipe: Does it come with a file in an apple pie? Oh I forgot they gave her a slap on the wrist..
>>>granny would add nutmeg>>>don’t you just love nutmeg??? <<<
Yes!!!!
A bowl of hot rice, honey and butter, sprinkled with nutmeg is one of my favorite hot cereals.
I use lots of nutmeg, in place of cinnamon for most recipes.
Welcome to the thread, thanks for joining in.
I would have sent her a file, for even tho I am not a Martha fan, I still think she got more than she deserved, or she got what she deserved, but why didn’t the rest of the crooks get a like sentence???
I always wondered which liberal she made mad?
It was the first time that I had found this recipe and it went back to her site, via several blogs that talked about it.
Thought it might be good, as vanilla ice cream made with crushed peppermint candy canes and hot fudge sauce, sticks in my memory, from 50 years ago.
http://cheaphealthygood.blogspot.com/2009/04/156-cheap-healthy-recipes-for-ten.html
156 Cheap, Healthy Recipes for Ten Common Leftover Herbs
(Sorry for the lateness of the usually-on-Wednesday article, everybody. Finding oregano recipes was much harder than I thought.)
When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.
However.
Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.
It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.
In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:
* The herb is a primary ingredient.
* Each recipe is healthy and inexpensive according to the standards we usually use on this site. (See our FAQ.)
* I’ve only made dishes with the CHG tag, and can subsequently vouch for them. All other recipes come from individual food blogs (which I generally trust) or aggregate recipe sites (All Recipes, Epicurious, etc.), where they’ve garnered at least an 85% approval rating from reviewers.
* After each recipe title, I list the amount of the herb necessary to make the dish. Keep in mind that this is relative: two tablespoons of parsley isn’t a lot of parsley, but two tablespoons of rosemary is a LOT of rosemary.
* Remember: recipes can be scaled up or down, depending on how much you’re making.
And with that … lots of recipes.
[She has a list of 156 recipes that use lots of herbs, on LOL, 156 web sites, check it out, several recipes are tempting.
granny]
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