Is Recession Preparing a New Breed of Survivalist? [Survival Today

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Soups, Salads and Sandwich’s
« Thread Started on Sept 12, 2006, 11:21pm »
Easy Chicken Pocket Sandwiches

1 pkg of crescent rolls (8)
3 oz cream cheese
3 Tb melted butter
2 cubes cooked and cubed chicken, (2 5oz cans)
1/4 tsp salt
1/8 tsp pepper
2 Tb milk
1 Tb minced onion

1/4 c crushed seasoned croutons and 3 Tb additional butter**save this mix separate and use on the tops.

Blend cream cheese, butter and all other ingredients.

Roll out the crescent rolls and only cut on the rectangle, as you normally would cut corner to corner and roll them up as rolls.

Place a Tablespoon of chicken mix in the middle, pick up and fold in corners. Brush with some additional butter and sprinkle with the crushed croutons/butter mix. Place on an ungreased cookie sheet and bake at 350 for 20-25 minutes.

**This recipe would freeze nicely for a quick lunch meal.

Taco Salad

6 cups (2 heads) Romaine lettuce
1 Cup diced tomatos
1 Cup diced onion
1/2 Cup sliced carrots
1/2 Cup of red and green peppers
1 bag tortilla chips
Salsa
Sour cream
2 Cups grated chedder cheese

Lightly toss veggies

Serve with crushed tortilla chips
Top with salsa, cheese and sour cream

This served a family of four

Turkey Soup

1 turkey frame with meat attached
3 quarts water
2 large onions chopped in big pieces
Salt and pepper to taste
2 Tbsp. chicken bouillon granules
2 Tbsp. fresh chopped parsley
2 Tsp. oregano
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
1 cup chopped cabbage
1 cup uncooked rice (optional)

Break up turkey frame and place in very large pot. Add water, one chopped onion and salt and pepper. Bring water to a boil then cover pot, reduce heat and simmer for about 1 and 1/2 hours. Remove turkey frame and allow to cool. Remove meat from bones. Strain broth and discard pieces of bone and other little things you can’t identify or just don’t want to eat. Pour broth back into pot and add turkey meat, tomatoes with juice, chicken bouillon, parsley, thyme, oregano, the second onion and the veggies. Bring to a boil. Cover, reduce heat and simmer for about one hour. If you want to add rice, add it now and simmer for about 20 minutes or until rice is cooked.

Chicken Tortilla Soup

2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
2 cans Campbell’s Cream of Celery soup
2 cans Campbell’s Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into
small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.

Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!

Turkey Carcass Soup

1 turkey carcass
6 quarts water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 ounce medium egg
noodles, uncooked
2 (16 ounce) cans tomatoes, drained and chopped
1 cup onion
1 cup chopped carrot
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon pepper

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones; set aside.

Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining broth for other uses. Bring broth to a boil. Add barley or noodles. If barley is added, reduce heat to medium, and cook 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.

Friendship Soup Mix

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni*
* or other small pasta (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar.

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.
Yield: 1 package
To give as a gift, include the following instructions on your gift tag:

Friendship Soup Mix
1 package Layered Friendship Soup Mix
1 pound ground beef
3 quarts water
1 can (28 ounces) diced tomatoes, un-drained

Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings (4 quarts)

BRUNSWICK STEW

1 lg. or 2 sm. cans of Castleberry - BBQ Pork
1 lg. or 2 sm. cans of Castleberry - BBQ Beef
2 cans of chicken
1 can cream style corn
1 can whole kernel corn
1 can chopped tomatoes (28 ozs.)
1 can puree tomatoes (28 ozs.)
1 can Rol-Tel tomatoes (10 ozs.)
3 TBSP Worcheshire sauce

Put into crock-pot and cook 3-4 hours or until it is heated through.

NOTE: This recipe is so nice because it can be changed depending on your taste.

When making this for the camp meet I did not use as much of the can BBQ meat or can chicken as the recipe calls for.

I did not add the worcheshire sauce either.

Also when making this recipe I always like to add extra cream style corn. I usually add 5-6 cans more than the recipe calls for.

Again you can mix and add or not add according to your taste.

I like this recipe because it is easy.

Orange Buttermilk Salad

I got this recipe from Taste of Home a few years ago.

1 can( 20 oz) crushed pineapple, undrained
1 pkg. (6oz) orange gelatin powder
2 C. buttermilk
1 carton(8oz) frozen Cool Whip, thawed

In saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve.
Add buttermilk and mix well. Cool to room temperature.
Fold in Cool Whip.
Pour into 11x7x2 “ or 13x9x2” glass dish. Refrigerate several hours or overnight. Cut into squares.

*This was a recipe my Grandmom used to make, it can easily be done in a crockpot and is very filling and good”

Penny’s Grandmom’s Fall Soup

1 lb hamburger (I prefer the better burger)
6 cups of water.

Cook this until it is done, remove the meaty scum.

In a crockpot add this mixture and 1 package of Lipton Onion soup mix,

Mix up well. Add 1 can mixed veggies. I pint of tomatoes, 1 cup of macaroni, cook slowly until the macaroni is tender..

This can be done on the stovetop for a faster soup...If you prefer more of a gravy base..just thicken this up with a little cornstarch.

We in the deep south, ( Alabama ) always grew up having pear salad. Most of my friends I ask have never heard of it. It sure is a favorite of Bro Ben,me and our children.

Pear Salad

1 Lg can of Pear halves

Mayo ( real )

Grated mild cheddar

Put a dalup of Mayo in the center of the Pear hollow then sprinkle some grated cheese over the mayo olny. This is so pretty and has great contrast of flavor.

Penny’sHomemade Mustard Potato Salad,

Potatoes cook til tender
Onions
Celery
boiled egg

Miracle Whip
Milk (just a splash)
2 T Apple Cider Vinegar
1 T sugar..
mix this up first
Pour it over the chilled veggies and egg...mix up and chill for a few hours.

Chicken and Sausage Jambalya for supper. It was cool today so I don’t mind using the oven. Here is the recipe if anyone would like it.

2 lbs ground beef
1 lb smoked sausage (chopped up small)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can beef broth
1 cup water
2 cups rice (uncooked)
salt
pepper
Brown ground beef and sausage together and drain off fat. Combine all the remaining ingredients in a large casserole dish. Cover and bake at 350 for 1 hour and 15 minutes.
Sometimes I add chopped bell pepper and onions to the cooking meat, but today I didn’t have any, so I made it plain.

Darlene’s Broccli Chicken Soup

The soup I made tonight has a clear broth. Mmmm.

I started with 5 boneless skinless breasts of chicken in water seasoned with all kinds of

seasonings, including bay leaves celery seed, salt, pepper, red pepper, chicken seasoning, 6 pepper seasoning, paprika, and about 4 or 5 heaping Tb of diced garlic,

2 lg onions diced, 8 lg sliced carrots,

I simmered until chicken was done, then I took it out and diced it, oh yes I almost forgot,

4 chicken boulion cubes, then added the

8 lg potatoes sliced, then

2 16 oz bags of frozen broccli , then aprox

2 or 3 cups of elbo noodles (because I did not have egg noodles ) This made 3/4 of a 12 qt pot of soup.

It’s simmering right now Bro. Ben will be home soon with wood for our wood burning heat, and french bread, while the guys ( Ben and Benjamin ) build a fire I’ll make the garlic bread. Mmmm. Then we’ll eat and fellowship. What a joy! God is good.

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Frugile ‘’cost cutting’’ Meals and Tips!
« Thread Started on Oct 21, 2005, 3:54pm »
Hey! Ladies this sounded really neat and helpful. :)

Several Cheap Meals..I will post a few...
these feed 4 people... ( these could be doubled or tripled if needed )

Sister Glenda can add some she makes too. :)

Creamed Chipped Beef on Toast

pkg sliced beef .39
milk 2 cups .25
1/2 cup flour .04
2 tbsp margarine .10
worchestershire sauce.0 2
8 slices bread .16
canned veggie . 30
______________________________
total $1.26
per person .32

Fried Rice

6 slices bacon .50
2 eggs .10
1 onion .10
1/2 green pepper .15
2 cups cooked rice .12
cornbread or biscuits .30
canned veggie .30
___________________________
total $1.57
per person .39

Meatloaf

1 lb ground beef $1.30
stuffing mix .60
2 eggs .10
1 cup milk .12
4 large baked potatoes .32
canned veggie .30
__________________________
total $2.74
per person .55

Breakfast

8 eggs .80
8 slices bacon .66
fried potatoes .24
toast(8 slices) .32
__________________
total $2.02
per person .51

Breakfast #2

pancakes .60
8 slices bacon .66
syrup and margarine .20
_________________________
total $1.46
per person .37

Ok ladies, what are some of your favorites. Were needing more money to build and were cutting our food bill, we will need some thrifty, good meals to make.

I read that when you eat corn bread with beans it is almost as healthy as meat.

Also we have changed over to turkey instead of Beef. It doesnt shrink like beef and we eat 1 lb instead of 1 1/4 lb and its so much cheeper and we like it.

Any other advice or frugile meals?

How do we make meals without using cheese? We eat alot of cheese, sour cream, cottage cheese, cream of chicken, mushroom, etc. This is costly! Help...I need help! I’ve cooked this way for so long I do not know how to do any differant!

Love, ~ sister Darlene ~

Your cry for help is my cry for help. I am the same way. We love cheese and I don’t know what we would do if we had to do without. I know we would live, but it wouldn’t be pleasant.
I do know that adding shredded potatoes, cooked rice, and some sort of beans to meat makes it go further and more feeling. We add shredded potatoes to our taco meat and we now do it because that’s how we like it not for money saving. I made rice, beans, and a little hamburger the other day and added canned tomatoes (home canned) and some peppers I had here and it was very feeling and good. I love your throw together soups. That is a great way to make something different, but cheap and good. I did that the other day with a bunch of vegtables that I had that needed to be used. I made vegtable chicken soup.
I hope someone else can be of more help to you. I will enjoy learning what others have to say as well.
You might want to check out a book called Miserly Meals by Joanni McCoy (I think that is her first name.). She does alot of stuff on money saving.

Heather

With the price of gas going through the roof, I’m sure we are all looking for ways to cut back. I’ll start by listing 10 things that I do.

1. Put oil in a cheap spray bottle instead of buying Pam Oil Spray.

2. Make my own Bisquick.

3. Buy ground turkey (1.83 a pound) instead of ground beef (1.98 a pound for the 70/30 stuff.)

4. Buy turkey bacon (1.75) instead of regular bacon (2.25).

5. Make my own fabric softner sheets. (Half softner, half water into spray bottle. Spray onto rag and place in dryer.)

6. Make my own laundry detergent.

7. Make my own general cleaner. (32 oz water, 1/2 tablespoon of bleach. Needs to be made daily.)

8. Buy CHEAP cuts of meat and crock pot the heck out of them.

9. Rubber chicken once a month. ( the recipe is posted on the board somewhere!)

10. Place two blanks on my grocery shopping list. I can only add 2 unplanned items into my cart. Anything else would have to wait!

11. Take clothes we’ve outgrown (still in great condition) to the Clothing Exchange at church. Then we’ll select clothes that fit and we like and bring home. It’s FREE!

12. Turn off the lights when not in the room!

13. Make soup at least 2X/week from leftover veggies and leftover bits of meat and add noodles or rice.

14. Drive and do all errands on one day or afternoon. Don’t go out more than 1X/week.

15. Read books, stoke up the fire in the woodstove, and sew those quilts to wrap in!

16. Shop at Salvation Army to find blaze orange clothing for ds to go hunting with dh.

17. Look for a grain grinder to reduce cost of natural foods by making own flours! Any ideas where to look?

18. Dehydrate venison to make jerky (hopefully dh and ds will get a deer)!

19. Drink lots of herbal tea and cocoa to keep warm this winter!

20. Reduce medical bills any way possible by staying as healthy as possible. Take vitamins now can save money later (no time off work for dh, medicines, etc.)

Definitely baking from scratch...savings in not only health benefits of non-packaged and preserved items, but in food costs as well. If you don’t have a well-thought out pantry already, it might seem more costly to get it up and running, but once you have it, you’ll save plenty!

Buy in bulk as much as you can...pastas (unless you make your own!) flour (unless you grind fresh) sugar, powdered milk, etc. Buy it in the largest quantity you can get, re-bag into usable amounts and store. Flour in bulk is a bit nutrient deprived, but if you go that route, be sure to store it in the freezer for at least 3 days, them repack into whatever containers you wish. We buy Prairie Gold 100# at a time, freeze it to kill the possible flour bugs (I know...EEEWWW!) and then pack it into 5 gallon buckets from the local grocery bakery (I’ve used good quality bags to line the clean non-food buckets in a pinch). My flour keeps very nicely this way...as does my sugar and pastas.

Grain mill...Back to Basics is a good, dutiful hand crank one that is inexpensive. I traded mine up to a Family Grain Mill (friend traded with me). On the high end, Whisper Mills are not as good and are being phased out, so replacement parts are difficult to come by now, so steer clear of them. I do hear great things on the NutriMill, though. Me, I prefer hand-cranked and would love to find a good one with the larger fly-wheel myself )

Cut up every piece of clothing you are not donating or swaping...6 inch squares are perfect, working down to 4 in and 2 in to use up all you can in the clothing item. Save buttons, too. The squares are now ready for those cozy quilts Sister Darlene mentioned or the children can create all manner of gifts and toys with them. Blankets that are a bit worn, perhaps frayed on ends, etc can be used as batting for the new homemade quilts as well. Long items, such as sheets, make great strips for braiding into hotpads, chair pads, etc. Old denims cut into 6 in squares and stitched together make great outdoor blankets to keep in the car for picnics, etc (try sewing them with the seam side on the right sides and allow them to fray as they would naturally with washing and use...very country-looking)

On a work note...carpooling seems to be coming back in ‘vogue’ again. Sharing the expense of gasoline, meeting at a general location, etc. helps out everyone involved.

For the wilder bunch...Sister Glenda has made great strides in the art of hand-washing Even if you don’t go full-bore as she did, washing the linens and underthings by hand make for wonderful whites and softly draping bed linens on the line Nothing like fresh from the line autumn scented sheets!

Sister Deanna

Wow! Thank you for such good tips...I have been also looking for a grain mill, as I so well, stupidly donated mine to Goodwill when I lived in Oregon, thinking I would NEVER mill grain and bake that way again..oh how smart I am now..hindsight I have heard the hand mills are fine, but it takes quite a bit of effort to grind that grain, I am going to end up getting an attachment to my Kitchen Aid, I hear those work pretty good..now to locate a source of whole grain, probably the local “liberal” health food store has it...and it gives me time to reconnect with the owner as he wants so add soap to his store..

I am a garage sale person, sometimes, I know my husband loves checking those out and flea markets, we did get 25lbs of sweet onions for only $4.00 not long ago, and now that fishing season is here for Salmon..he wants to get more fish..we have decided to not purchase any meat but clean out the freezer, as deer season is Nov 15th.

We use ground turkey here, I get mine for $1.00 a lb or less, it is just the frozen tube type. Cooking and baking from scratch is the only way if you can..You can rework about any box mix..for a quick lunch..just make up some macaroni and cheese, and toss in a can of chili beans and meat...there you have chili mac...my kids loved that one

I hope you all have a great day today...
God bless
Penny

Penny it is so funny that you use the mac and cheese and chili. for your kids my husband and children love that one also.

another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

We also do fried potatoes with chopped up onions fried and then [/badd a can of corned beef. Cook for a few minutes and serve this is cheap and well it really fills them up..

One more is we make a white gravy out of flour, butter, milk and then once it is thick we will add a package of dried beef chopped up now we will take this and put it over biscuits, toast, or sometimes I will cook up egg noodles and after they are done and drained I will pour the gravy over them and allow them to sit again will fill up the kids and well it is good....

One last one that we really love is for breakfast. We take egg noodles cook them and drain them. Then take them and place them in a skillet with a little butter saute them for just few minutes. Once they have done that get about 12 eggs beat them up with a little milk add them to the egg noodles and scramble them up.. It is a way to expand eggs for those large families..
Of course I have also found that you can save all kinds of money by washing your clothes by hand it does take a little while but it also helps save money on the water bill. I can wash all the clothes of the day and that like i said is a whole lot. and only use 10 gals of water. You use more than that in one load of a washer.

One more thing we do is make our own peanut butter. When we have the chance to pick up anyones pecans, black walnuts etc we do and then we can them in jars. As we need them we can open them up and then send them in the blender and we have peanut butter. It is free.. other than our time.

Hope these will help someone. I am sure I have more that I could share.

glenda

another one is mac and cheese and then put tuna fish that is drained into it. Now you have tuna mac.

Ahh-ha Glenda!! There’s my dinner for tonight We make mac and cheese from scratch, although I should perfect the homemade cheese sauce recipe as we generally use Velveeta (well, the cheap store brand...spicy one is good) My cheese sauce never quite tastes right...I think I do a touch too much flour in it. It’s not bad, just a bit off.

Another tip I’m sure anyone who sews any does is to trace off your pattern in the sizes you need, butcher paper, news roll, even newspapers. This leaves your pattern in fully in tact for swapping with someone else later, or simply when yuo need a different size. Not to mention, the better the paper, the longer you can use the pattern — that pattern tissue just doesn’t stand up to repeated uses and foldings. Now, a friend of mine, cuts hers at the size she wants, and irons it onto a thin interfacing to make it more sturdy and durable...I just prefer the tracing onto other paper. I bought a large roll of banner paper at Staples a couple years back and it’s served me well for the $18 I spent I think

Something else we do here is with the vacuum. We have a ridiculously pricey vac (it’s a Kirby Silver) and the bags are pricey...well, they are more than my dependable Kenmore’s bags were) I will often empty them and restaple at least 2 times to stretch the bag (but allergies are not a problem here...you might not want to do this if you have air filter needs, kwim?) We also sprinkle baby powder (scented if you have some...or add a bit of crushed scent yourself...we like lavender) and use your broom on the carpets. This works the scent in as well as cleans a carpet nicely...even better than some vacuums

This is fun Any more tips?
Sister Deanna

Have any of you tried sugar scrub?

It’s teriffic for dry skin. It can be purchased at places like bath and Body, but it is very inexpensive and easy to make.

Mix equal amounts of olive oil and raw sugar.

Use instead of soap.

Sounds odd but it works. The sugar will not dissolve in the oil but will wash away with water. The sugar helps to remove dirt and dry skin flakes. Then the oil can soak into your skin. It works fairly well for garden soil and other work dirk and also removed latex paint well from my hands. Mostly I use it in the shower.

You can feel free to make all kinds of substitutions. I like to use a combination of olive, sunflower, sweet almond and apricot kernal oils. Sometimes I add some brown sugar. I usually add some scented oil, but use caution because some scents can be drying.

This is a great topic! I think the tuna with mac and cheese would go over good here...just NO peas..lol that is an inside joke, as anyone who knows me..knows Penny loathes peas with a passion in any form..some weird thing about them

I made softshell tacos, using some of my frozen taco meat from the last taco meal I added a lb of ground turkey. I make my own taco mix as well as a few other mixes..I will get those posted in the morning..it sure saves on the money.

Sugar Scrubs...I love those too! An easy recipe that makes a nice gift is..1 cup sugar or sea salt (if using salt..make a note to not use on any open area or mucous membranes) 1/8-1/4 cup of soft soap, 2 Tablespoons light oil, Safflower, sunflower, jojoba, Vit E oil..your choice. 2 TB Epsom Salts, 1 tsp of essential oil if desired, we are big on using orange oil here..or a more girly fragrance oil..I mix this up until it is thick slush...I tend to make mine more on the dry side rather than too liquidy..this is great on those rough heels and elbows..and just is wonderful to use in a bath..as the salt softens the water too.

God bless
Penny

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Cooking From Scratch Tips!

What’s the difference between all-purpose flour and cake flour?

Quite often, cake recipes call for cake flour, which is fine-textured and makes tender cakes and pastries.

For 1 cup of cake flour, you can substitute with 1 cup minus two tablespoons of all-purpose flour, which you should sift 3 or 4 times.

And what should you use instead for 1 cup of self-rising flour?

Just sift together 1 cup of all-purpose flour plus 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.

What exactly is toasted sesame oil?

Often used in Indian and Southeast Asian cooking, sesame oil comes in two varieties: regular and toasted.

Toasted sesame oil has a richer, more pronounced flavor, is high in protein, and is also a very good source of B vitamins and iron. This oil is wonderful in salad dressings, marinades, or cooked dishes and can be found in most supermarkets.

It is often used in combination with vegetable oil for stirfrying or sautéing, adds a distinctive nutty flavor and aroma to salads and cooked dishes.

Tofu will take on the taste of whatever food it is cooked with. For the most intense flavor, drizzle some oil on a dish just before serving it. Because sesame oil is high in polyunsaturated fats, it can be kept at room temperature, in a cool, dry place, for several months.

If I don’t have buttermilk, is there something I could substitute?

Buttermilk is excellent for baking because it produces an excellent crumb and texture, but people don’t often have it on hand.

To create a substitute for 1 cup of buttermilk

Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup, then let it stand for 5 minutes. You could also use one cup of plain yogurt.

I don’t have a lot of money to spend, but I’d like to buy 2 or 3 all-purpose pans, which should I buy?

For the best results with your favorite recipes, having a frying pan, saute pan, and sauce pan is essential.

What does it mean to hull a strawberry?

Hulling a strawberry means removing the green tops from the fruit.

While one option is to buy a strawberry huller designed specifically for this purpose, there are a number of other techniques.

One idea is to slice the top of the strawberry off with a paring knife (which may involve removing a little more of the strawberry than you want).

You can also pluck the greens from the top and use the tip of a knife to remove the soft, white, part of the berry at the base of the stem.

Another trick is to insert a drinking straw through the bottom of the berry and push it through the top (like coring an apple).

The stem and leaves lift off once the straw passes through the top.

What’s the difference between mincing and dicing?

To mince means to cut food into very fine pieces.

Minced food is not uniform in shape.

Dicing involves cutting food into uniform cubes and is generally larger and more precise than a mince.

Do they make a special knife for cutting tomatoes, or can I use my bread knife?

Most bread knives come with a serrated or scalloped edge that saws through both hard crust and soft crumb.

The serrated edge gently and neatly slices breads and cakes as well as soft, juicy produce, such as peaches and tomatoes.

Is there a trick to making uniform cookies?

To bake a batch of equally-sized cookies, use a small ice cream scoop to measure out each piece of dough.

How can I tell the size of a skillet or saucepan if it isn’t marked?

If your pan doesn’t state its dimensions, measure it across the top from outer edge to outer edge — not across the bottom.

What’s the best way to find out the volume of a pan?

To determine volume, place the pan in the sink and, using a measuring cup, pour in water until it is filled.

How do I make fresh breadcrumbs?

Simply take pieces of fresh bread — crust and all #151; place them in a food processor, and pulse until the bread is at the proper texture.

How many teaspoons are in a tablespoon?

How many tablespoons are in a cup?

There are 3 teaspoons in a tablespoon

16 tablespoons (48 teaspoons) in a cup.

The Flour Page

Dedicated to information on Flour

http://www.cookeryonline.com/Bread/flour.html

[I did not check the url...granny]

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Here is some of what I’ve been working on over the course of the day today...

Wheat Baking Mix (a homemade Bisquick of sorts)

3 cups Wheat flour (I use Prairie Gold...a hard white wheat)
7 cups flour (I use a regular bread flour here)
6 Tbs baking powder
1.5 Tbs salt
1.5 tsp cream of tartar
1/4 cup sugar
2 cups instant nonfat dry milk powder
2 cups shortening
blend all dry items together, sift or use whisk to blend thoroughly. Cut in shortening (use hands, two forks, pastry blender...) until mix resembles crumbs.
Store in airtight container in cool location — keeps 2 weeks at room temp, 1-2 months in fridge. Use in any recipe in place of Bisquick

Biscuits
1/2 cups baking mix
1/3 cup water
Stir together and knead lightly on floured board. Pat or roll 1/2” thickness, place on ungreased sheet. bake 425 for 10 minutes.

Pancakes
1/5 cups baking mix
1 cup milk
1 egg

Coffee Cake
1/3 cup milk
1 egg
1/4 cup sugar
2 1/4 cups baking mix
1/2 cup brown sugar
3 Tbs butter/margarine
1/2 tsp cinnamon
1/4 cups nuts (optional)
Beat milk, eggs and add sugar and baking mix, blending well. Pour into greased 8” pan. Combine brown sugar, cinnamon, butter and nuts if desired. Sprinkle over batter and bake 375 for 25 minutes.

****************************************

Cool Rise Wheat Bread
Almost no-fail, versatile recipe :)

2 pkgs yeast
1 3/4 cups warm water
1/3 cup sugar
1.5 tsp salt
3.5 - 4.5 cups flour
1 egg
1/4 cup oil
2 cups wheat flour

This combines as with any bread recipe — work your wheat flour in with the wet ingredients, knead in the white flour. Here are some thoughts on rising bread:
Cover bowl with plastic and a towel let rest 20 minutes. punch down and shape into 2 loaves (or 24 rolls...1 loaf and 12 rolls) Cover loosely with plastic and refrigerate for 2 - 24 hours...or seal in freezer bags and freeze for 1 - 4 weeks. When ready to bake, bring out, uncover and let stand at room temp 10 minutes then shape and use — let thaw and allow to rise if bringing out of freezer)
OR place kneaded dough in greased bowl, cover tightly and refrigerate 2 - 24 hours...2 hours before baking, shape into desired form, cover and rise until doubled.
OR place in greased bowl, cover and rise at room temp until double. Punch and shape into desired form

Bake at 350 for 15 minutes (rolls) or 30 minutes (loaves). cool on racks.

****************************************

Whole Wheat Peanutbutter Cookies
1 cup shortening or applesauce
1 cup crunchy peanutbutter
1 cup brown sugar
2 eggs
2 cups wheat flour (Prairie Gold is our wheat flour)
1.5 cups flour (bread flour is my only other flour)
1 tsp baking soda
1 tsp baking powder
cream shortening (or applesauce) and peanutbutter
add brown sugar, beat well. add eggs and beat til fluffy
add flours, soda and powder. Mix well and chill several hours. Shape into 1” balls, place on greased sheets and press flat with lightly sugared fork
bake at 350 for 12 minutes

**************************************

This is my next project...the younger children love graham crackers :)

Wheat Graham Crackers
3.5 cups wheat flour
1/4 tsp salt
1/2 cinnamon
1/2 cup brown sugar
1/3 cup instant nonfat dry milk powder
1.5 tsp baking powder
1/4 cup oil (we only use olive oil...)
3/4 cup water
combine dry ingredients. Mix oil and water together, blend with dry ingredients and mix well. Chill 1 hour.
turn dough onto lightly floured board. divide into 3 parts. on waxed paper, roll each part to 1/8 thickness. cut into 2” squares, peel off waxed paper and place on lightly oiled sheet. prick with fork and bake at 375 for 15 minutes to golden brown.

Enjoy!!

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Kitty Heaven Kitty Food

2 Flat cans of sardines in oil
2/3 cup Cooked rice 1 tablespoons Liver
1/4 cup Parsey, chopped

Cooking Instructions:
Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered.

[Recipes for two]

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RECIPES: HOMEMADE CONVENIENCE MIXES

BISCUIT MIX About 6 cups mix

Flour, lightly spooned into cup 4 cups Instant nonfat dry milk 2/3 cup Baking powder 2 tablespoons Salt 1 teaspoon Shortening 2/3 cup

1. Mix dry ingredients thoroughly.

2. Cut in shortening with pastry blender or mixer until fine crumbs are obtained and shortening is evenly dispersed.

3. Store in tightly covered container in refrigerator. Use within 3 months.

MEATBALL MIXTURE

Regular ground beef 1 pound Soft breadcrumbs 1/2 cup Onion, finely chopped 2 tablespoons Reconstituted instant nonfat dry milk 1/3 cup Salt 1/4 teaspoon

1. Mix ingredients thoroughly.

2. Divide mixture in half. Use half for Sweet and Sour Meatballs (later in this bulletin), or Meatballs in Sauce (later in this bulletin).

3. Wrap and freeze remaining portion for later use.

PUDDING MIX About 2 1/2 cups mix

Instant nonfat dry milk 2 1/3 cups Cornstarch 1/2 cup Sugar 1/2 cup Salt 1/4 teaspoon

1. Mix ingredients thoroughly.

2. Store in tightly covered container in refrigerator. Use within 3 months.

RECIPES: MAIN DISHES

BEAN TAMALE PIE 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 295 calories per serving

Green pepper, chopped 2 tablespoons Onion, chopped 2 tablespoons Oil 1 teaspoon Dried kidney beans, cooked, unsalted, drained* 1 cup Tomato puree 1/2 cup Frozen whole-kernel corn about 1 cup (half of a 10-ounce package) Chili powder 1 1/2 teaspoons Salt 1/8 teaspoon Yellow cornmeal 1/3 cup Water 3/4 cup Salt 1/16 teaspoon Chili powder 1/4 teaspoon

1. Cook green pepper and onion in oil in small (8-inch) frypan until tender.

2. Stir in beans, tomato puree, corn, 1 1/2 teaspoons chili powder, and 1/8 teaspoon salt.

3. Cover and cook over low heat until flavors are blended - about 15 minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very thick - about 3 minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle 1/4 teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is set - about 7 minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270 calories per serving.

BEEF AND PEPPERS 2 servings of about 3/4 cup each 230 calories per serving

Beef cubes, from chuck steak* about 1 cup Tomatoes half of a 16-ounce can (about 1 cup) Garlic powder 1/8 teaspoon Pepper dash Onion, sliced 1 small Green pepper, cut in 1-inch pieces 1/2 medium

1. Brown beef cubes in saucepan until well browned.

2. Break up large pieces of tomatoes. Stir in garlic powder and pepper. Pour over beef. Cover and cook over low heat until beef is almost tender - about 1 hour.

3. Add onion and green pepper. Cover and continue cooking until vegetables and beef are tender - about 30 minutes.

*NOTE: For beef cubes, use a 1 1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. Use half (about 1 cup) for Beef and Peppers. Save remaining 1 cup for Braised Beef with Noodles (following in bulletin.)

BRAISED BEEF WITH NOODLES 2 servings of 3/4 cup beef mixture and 3/4 cup noodles each 340 calories per serving

Beef cubes, from chuck steak* about 1 cup Water 1 1/2 cups Salt 1/4 teaspoon Pepper dash Bay leaf 1 Onion, coarsely chopped 1 small Celery, diced 2/3 cup Flour 1 tablespoon Water 1 tablespoon Noodles, cooked, unsalted 1 1/2 cups

1. Brown beef cubes in saucepan until well browned.

2. Add 1 1/2 cups water, salt, pepper, and bay leaf. Cover and cook over low heat until beef is almost tender - about 1 hour.

3. Add onion and celery. Continue cooking until meat and vegetables are tender - about 20 minutes.

4. Remove bay leaf.

5. Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened - about 2 minutes.

6. Serve over noodles.

*NOTE: For beef cubes, use a 1 1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide beef cubes in half. Use half (about 1 cup) for Braised Beef with Noodles. Save remaining 1 cup for Beef and Peppers.

BRAISED CHICKEN ROLLS 2 servings of 1 chicken roll with about 3 tablespoons gravy each 240 calories per serving

Chicken breast halves, skinned and boned* 2 Onion, chopped 2 tablespoons Celery, chopped 2 tablespoons Margarine 1 teaspoon Rice, cooked, unsalted 2/3 cup Poultry seasoning 1/8 teaspoon Salt 1/8 teaspoon Pepper dash Garlic powder dash Chicken stock (from Stewed Chicken) 2/3 cup

Gravy

Flour 2 teaspoons Water 1 tablespoon Chicken cooking liquid (see step 7 below) about 1/3 cup

1. Pound breast halves with meat mallet until flat.

2. Cook onion and celery in margarine until tender.

3. Mix in rice and seasonings.

4. Place half of rice mixture on each breast half. Start with narrowest end and roll. Tie string around each end of roll to hold it together. Leave ends of string long so they can be easily removed before serving.

5. Brown chicken rolls on all sides of hot frypan.

6. Add stock and bring to a boil. Reduce heat, cover, and simmer until tender - about 15 minutes.

7. Remove rolls from cooking liquid. Keep rolls warm while making gravy.

8. For Gravy, mix flour and water until smooth. Stir into cooking liquid. Cook, stirring constantly, until thickened - about 1 minute.

9. Serve gravy over chicken rolls.

*NOTE: Use chicken breast halves from a 3 1/3 pound chicken. Use remaining parts for Stewed Chicken (later in this bulletin).

BRAISED TURKEY DRUMSTICKS Provides cooked turkey for 3 meals

Turkey drumsticks, fresh or frozen 2 pounds Poultry seasoning 1/8 teaspoon Salt 1/16 teaspoon Pepper dash Water 1 1/2 cups

1. Thaw frozen drumsticks in refrigerator.

2. Brown drumsticks in hot frypan - about 15 minutes.

3. Sprinkle with seasonings.

4. Add water. Bring to a boil. Reduce heat, cover, and simmer until tender - about 1 1/2 hours. Turn drumsticks halfway through cooking.

5. Measure cooking liquid. Spoon off as much of the fat layer as possible. Add water to liquid, if necessary, to make 1 1/2 cups. Save 1/2 cup for Braised Turkey with Gravy (following recipe).

6. Separate meat from skin and bones. Dice and save 2/3 cup turkey for Turkey Spanish Rice. Dice and save 3/4 cup turkey for Turkey-Potato Salad. Serve remainder of turkey for dinner (see Braised Turkey with Gravy).

BRAISED TURKEY WITH GRAVY 2 servings of about 3 ounces turkey and 1/4 cup gravy each 185 calories per serving

Flour 1 tablespoon Water 1 tablespoon Turkey cooking liquid (from Braised Turkey Drumsticks) 1/2 cup Braised Turkey (from Braised Turkey Drumsticks) about 6 ounces

1. Mix flour and water until smooth. Stir into turkey cooking liquid.

2. Cook, stirring constantly, until thickened - about 2 minutes.

3. Serve over braised turkey.

CHICKEN MACARONI STEW 2 servings of about 1 1/4 cups each 285 calories per serving

Tomatoes half of a 16-ounce can (about 1 cup) Frozen mixed vegetables about 1 cup (half of a (10-ounce package) Elbow macaroni, uncooked 1/3 cup Onion, chopped 1/4 cup Oregano leaves 1/4 teaspoon Salt 1/4 teaspoon Garlic powder 1/8 teaspoon Pepper dash Bay leaf 1 Chicken stock (from Stewed Chicken) 1 cup Chicken, cooked, diced (from Stewed Chicken) 3/4 cup

1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender - about 15 minutes. Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

CREOLE BEANS 2 servings of 1 cup each 180 calories per serving

Celery, sliced 1/4 cup Onion, coarsely chopped 1/4 cup Green pepper, coarsely chopped 1/4 cup Margarine 1 teaspoon Tomatoes half of a 16-ounce can (about 1 cup) Garlic powder 1/8 teaspoon Salt 1/16 teaspoon Pepper dash Dried pea (navy) beans, cooked unsalted, drained* 1 1/4 cups

1. Cook celery, onion, and green pepper in margarine until tender - about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and boil gently until flavors are blended and liquid is reduced - about 30 minutes. Stir occasionally to prevent sticking.

*NOTE: 1 1/4 cups canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 202 calories per serving.

LIVER AND ONIONS 2 servings of about 2 1/2 ounces each 210 calories per serving with beef liver 200 calories per serving with pork liver

Beef or pork liver, sliced, deveined* 1/2 pound Flour 1 1/2 tablespoons Oil 1 teaspoon Salt 1/8 teaspoon Pepper dash Onion, sliced 1 small Water 1 1/2 tablespoons

1. Remove membrane from liver, if necessary.

2. Coat liver slices with flour.

3. Brown liver on one side in hot oil in frypan.

4. Turn liver. Add salt and pepper. Top with onion slices. Add water and cover pan tightly.

5. Cook over low heat until liver is tender - about 25 minutes.

*NOTE: If liver was purchased frozen, partially thaw in the refrigerator only until slices can be easily separated. Remove 1/2 pound for recipe; wrap and return remaining pieces to the freezer. To maintain quality, do not completely thaw liver that is to be refrozen.

If liver was purchased fresh, freeze any remaining liver for later use.

MEATBALLS IN SAUCE WITH RICE 2 servings of 6 meatballs, 1/4 cup sauce, and 3/4 cup rice each 440 calories per serving

Meatball mixture (previous recipe) 1/2 recipe Tomato puree 1/2 cup Onion, chopped 1 tablespoon Vinegar 2 teaspoons Sugar 1/2 teaspoon Oregano leaves 1/4 teaspoon Pepper dash Water 2 tablespoons Rice, cooked, unsalted 1 1/2 cups

1. Thaw frozen meatball mixture in refrigerator.

2. Divide into 12 portions. Shape into balls.

3. Brown meatballs on all sides in hot frypan. Drain.

4. Mix remaining ingredients except rice. Pour over meatballs.

5. Bring to a boil. Reduce heat, cover, and boil gently until sauce thickens - about 10 minutes. Spoon sauce over meatballs once during cooking.

6. Serve over rice.

Thrifty Meals For Two: Making Food Dollars Cou
« Reply #4 on Jun 30, 2005, 3:11pm »
PIZZA (USING BISCUIT MIX) 2 servings of 2 wedges each 480 calories per serving

Biscuit mix (previous recipe) 1 cup Water 3 tablespoons Regular ground beef 1/4 pound Oregano leaves 1/2 teaspoon Garlic powder 1/8 teaspoon Tomato puree 1/3 cup Onion, very thinly sliced 1 small Green pepper, cut in very thin strips 1/2 medium Process American cheese, shredded 1/4 cup

1. Preheat oven to 425F (hot).

2. Lightly grease a baking sheet or pizza pan.

3. Stir biscuit mix and water together until mix is barely moistened. Knead 15 times on a lightly floured surface.

4. Pat or roll dough into an 8-inch circle on baking sheet or pizza pan. Turn up edge of dough slightly to form a rim.

5. Bake until surface begins to dry - about 6 minutes.

6. Brown beef in hot frypan. Drain.

7. Stir oregano and garlic powder into puree. Spread over hot crust. Sprinkle with browned beef, onion, and green pepper and top with cheese.

8. Bake until cheese is melted and crust is golden brown - about 15 minutes.

9. Cut into 4 wedges.

PORK CHOPS WITH STUFFING 2 servings of 1 chop and 3/4 cup stuffing each 360 calories per serving with white bread 350 calories per serving with whole-wheat bread

Blade pork chops 2 (about 8 ounces each) Celery, chopped 1/4 cup Onion, chopped 1/4 cup Soft bread cubes 2 cups Apple, unpared, chopped 1 small (about 3/4 cup) Poultry seasoning 1/4 teaspoon Pepper 1/8 teaspoon Water 2 tablespoons Water 1/4 cup

1. Trim excess fat from pork chops.

2. Brown pork chops in hot frypan. Remove chops and discard fat.

3. Cook celery and onion in frypan until tender. Mix with bread, apple, seasonings, and 2 tablespoons water.

4. Place pork chops in frypan. Top each chop with half of stuffing mixture.

5. Add 1/4 cup water to frypan. Cover and cook over low heat until pork chops are tender - about 30 minutes. Check pork chops during cooking; add a small amount of water, if needed, to prevent over-browning.

ROAST PORK SHOULDER Provides cooked pork for 3 meals

Fresh picnic shoulder with bone 2 1/2 pounds

1. Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.

2. Roast, uncovered, at 325F (slow oven) until done, about 2 1/2 to 3 hours. To test for doneness, make a small cut next to bone into thicker part of meat. Juices will be clear when meat is done. Meat thermometer, if used, should read 170F.

3. Remove fat from drippings. Defatted drippings will measure about 2 tablespoons; save half for Roast Pork with Gravy (next recipe) and half for Pork and Cabbage (recipe to follow).

4. Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup. Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy. Cooked pork will keep 3 to 4 days in the refrigerator.

ROAST PORK WITH GRAVY 2 servings, about 2 1/4 ounces pork and 1/4 cup gravy each 195 calories per serving

Water as needed Defatted pork drippings (from Roast Pork Shoulder, prev. recipe) about 1 tablespoon Flour 1 tablespoon Roast pork, sliced (from prev. recipe) about 4 1/2 ounces

1. Add water to pork drippings to make 1/2 cup.

2. Stir flour into a small amount of the liquid until smooth. Add remaining liquid.

3. Cook, stirring constantly, until thickened - about 2 minutes.

4. Serve over sliced roast pork.

STEWED CHICKEN Provides chicken and stock for four meals*

Chicken, whole 3 1/3 pounds Onion, quartered 1 medium Carrot, cut in pieces 1 medium Celery, cut in pieces 1 stalk Pepper 1/8 teaspoon Water 2 cups

1. Cut up chicken. Remove skin and bones from breast halves. Save breast halves for Braised Chicken Rolls (previous recipe).

2. Place remaining chicken parts and skin and bones from breast halves in saucepan.

3. Add vegetables, pepper, and water. Bring to a boil. Reduce heat, cover, and simmer until chicken is tender - about 45 minutes.

4. Remove chicken and vegetables from stock. Pour stock into 2-cup measuring cup. Spoon off as much of the fat layer as possible. Press vegetables through a strainer (or mash with fork) and add to defatted stock. Add water to stock, if necessary, to make 2 cups. Save 2/3 cup stock for Braised Chicken Rolls (a previous recipe) and 1 cup for Chicken Macaroni Stew (a previous recipe).

5. Separate meat from skin and bones. Dice and save 3/4 cup meat for Chicken Macaroni Stew.

*NOTE: Only part of the chicken is used in Week 2 menus. Freeze remaining cooked meat and stock for later use.

STOVE-TOP BEANS 4 servings of about 1 cup each 295 calories per serving

Dried pea (navy) beans* 1 1/4 cups Boiling water 4 cups Salt 1/2 teaspoon Bean cooking liquid (step 3) 1 cup Tomato puree 2/3 cup Onion, chopped 1/2 cup Sweet apple, unpared, finely chopped 1 medium Prepared mustard 1 tablespoon Worcestershire sauce 1 1/2 teaspoons Sugar 2 teaspoons Pepper 1/8 teaspoon

1. Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and soak 1 hour or overnight in refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently until tender - 1 to 1 1/2 hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan. Bring to a boil. Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired consistency - about 10 minutes.

5. Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.**

*NOTE: 3 1/4 cups canned navy beans, drained, may be used in place of dried beans; omit 4 cups boiling water and salt and steps 1 and 2. Use 1 cup water in place of bean cooking liquid. Combine beans and 1 cup water with other ingredients and proceed as directed in step 3 above. About 250 calories per serving.

**NOTE: Reheat beans over medium heat until mixture is bubbly, stirring as needed to prevent sticking.

SWEET AND SOUR MEATBALLS 2 servings of 6 meatballs and about 3/4 cup rice each 465 calories per serving

Meatball mixture (a previous recipe) 1/2 recipe Water 3/4 cup Garlic powder 1/8 teaspoon Salt 1/8 teaspoon Pepper dash Sugar 1 teaspoon Vinegar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons Green pepper, cut in 1-inch pieces 1/2 cup Cornstarch 1 tablespoon Water 1 tablespoon Raisins 2 tablespoons Rice, cooked, unsalted 1 1/2 cups

1. Thaw frozen meatball mixture in refrigerator.

2. Divide into 12 portions. Shape into balls.

3. Brown meatballs on all sides in hot frypan. Drain.

4. Add 3/4 cup water and seasonings. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

5. Add green pepper and continue cooking for 1 minute.

6. Mix cornstarch and 1 tablespoon water until smooth. Stir into meatball mixture. Stir in raisins.

7. Cook, uncovered, until liquid is clear and thickened, about 2 minutes. Stir occasionally to prevent sticking.

8. Serve over rice.

TACO SALAD 2 servings of about 2 1/3 cups each 405 calories per serving with bean cooking liquid 390 calories per serving with water

Regular ground beef 1/3 pound Onion, chopped 2 tablespoons Flour 1 teaspoon Dried kidney beans, cooked, unsalted, drained* 1 cup Tomato puree 1/3 cup Bean cooking liquid or water 2 tablespoons Chili powder 1 teaspoon Oregano leaves 1/4 teaspoon Salt 1/8 teaspoon Garlic powder 1/8 teaspoon Lettuce, torn in bite-size pieces 2 cups Tomato, cut in chunks 1 small (about 4 ounces) Green pepper, coarsely chopped 1/4 cup Cornmeal chips, crumbled 8 (recipe to follow)

1. Cook beef and onion until beef is well browned. Drain. Stir in flour.

2. Stir in beans, tomato puree, bean liquid or water, and seasonings.

3. Cook over low heat until thickened - about 10 minutes.

4. Mix lettuce, tomato chunks, and green pepper.

5. To serve, place half of lettuce mixture (about 1 1/2 cups) on each plate. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture. Sprinkle crumbled cornmeal chips over beef mixture. Serve immediately.

*NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit salt and use water instead of bean liquid in step 2. About 365 calories per serving.

TURKEY-POTATO SALAD 2 servings of about 1 cup each 230 calories per serving

Turkey, cooked, diced (from Braised Turkey Drumsticks, a previous recipe, step 6) 3/4 cup Celery, chopped 1/4 cup Potato, cooked, peeled, diced 1 cup Onion, chopped 1 tablespoon Green pepper, chopped 2 tablespoons Salad dressing, mayonnaise-type 2 tablespoons Prepared mustard 1/4 teaspoon Salt 1/8 teaspoon

1. Mix turkey, celery, potato, onion, and green pepper.

2. Mix salad dressing, mustard, and salt. Stir lightly into turkey mixture.

3. Chill.

TURKEY SPANISH RICE 2 servings of about 1 cup each 215 calories per serving

Onion, cut in pieces 1/4 cup Green pepper, chopped 1/4 cup Celery, sliced 2 tablespoons Rice, uncooked 1/4 cup Margarine 1/2 teaspoon Tomatoes half of a 16-ounce can (about 1 cup) Turkey, cooked, diced (from Braised Turkey Drumsticks, a previous recipe, step 6) 2/3 cup Water 1/4 cup Chili powder 1/4 teaspoon Salt 1/16 teaspoon Pepper dash Bay leaf 1

1. Cook vegetables and rice in margarine in a small saucepan until onion begins to brown - about 4 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture.

3. Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender - about 25 minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

RECIPES: SALADS

BEAN-VEGETABLE COMBO 2 servings of about 1 cup each 180 calories per serving with bean liquid 165 calories per serving with water

Onion, chopped 1/3 cup Carrot, diced 1/2 cup Bay leaf 1 Margarine 1 teaspoon Cabbage, cut in 1-inch pieces 2 cups Salt 1/4 teaspoon Pepper dash Garlic powder dash Dry pea (navy) beans, cooked, unsalted, drained* 1 cup Bean cooking liquid or water 2 tablespoons Green pepper, finely chopped 1 tablespoon

1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp - about 5 minutes.

3. Add remaining ingredients. Heat to serving temperature - about 5 minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 195 calories per serving with bean liquid; 180 with water.

CELERY SALAD 2 servings of about 2/3 cup each 50 calories per serving

Celery, thinly sliced 1 cup Carrot, shredded 1/3 cup Onion, chopped 1 tablespoon Salad dressing, mayonnaise-type 1 tablespoon Prepared mustard 1/2 teaspoon Vinegar 1 teaspoon Pepper dash

1. Mix celery, carrot, and onion.

2. Mix remaining ingredients. Stir into celery mixture.

3. Chill.

HOT POTATO SALAD 2 servings of about 1 cup each 235 calories per serving

Bacon slices 1/4 pound Onion, chopped 1/4 cup Flour 1 tablespoon Sugar 2 teaspoons Salt 1/8 teaspoon Pepper dash Water 1/2 cup Vinegar 3 tablespoons Potato, cooked, peeled, sliced 1 2/3 cups (2/3 pound as purchased-about 2 medium)

1. Cook bacon in frypan until crisp. Remove from pan and drain on paper towel. Crumble bacon. Discard bacon fat.

2. Cook onion in frypan until tender.

3. Mix flour, sugar, salt, and pepper. Stir into onion.

4. Gradually stir in water and vinegar. Cook, stirring constantly, until thickened - about 3 minutes.

5. Add potatoes and bacon. Mix gently. Heat to serving temperature over low heat - about 5 minutes.

MACARONI AND CHEESE SALAD 2 servings of 1 cup each 270 calories per serving

Elbow macaroni, cooked, unsalted drained (cooled to room temperature) 1 1/2 cups Process American cheese, cut in small pieces 1/2 cup Celery, sliced 1/3 cup Onion, chopped 2 tablespoons Salad dressing, mayonnaise-type 2 tablespoons Vinegar 2 teaspoons Pepper 1/8 teaspoon

1. Mix macaroni, cheese, celery, and onion.

2. Mix salad dressing, vinegar, and pepper thoroughly. Stir into macaroni mixture.

3. Chill.

POTATO SALAD 2 servings of about 3/4 cup each 160 calories per serving

Potatoes, cooked, peeled, diced 1 2/3 cups (2/3 pound as purchased-about 2 medium) Celery, chopped 3 tablespoons Onion, chopped 1 tablespoon Salad dressing, mayonnaise-type 2 tablespoons Prepared mustard 1/2 teaspoon Salt 1/8 teaspoon Pepper dash

1. Mix potatoes, celery, and onion.

2. Mix salad dressing, mustard, salt, and pepper. Stir lightly into potato mixture.

3. Chill.

RECIPES: SOUPS

PORK AND CABBAGE SOUP 2 servings of about 1 1/4 cups each 205 calories per serving

Defatted pork drippings (from Roast Pork Shoulder, a previous recipe, step 3) about 1 tablespoon Cooked pork, diced (from Roast Pork Shoulder, step 4) 1 cup Cabbage, coarsely shredded 2 cups Boiling water 1 1/2 cups Celery, sliced 1/3 cup Green pepper, diced 1/4 cup Salt 1/4 teaspoon Pepper dash Bay leaf 1

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

SPLIT PEA SOUP 4 servings of about 1 1/3 cups each 330 calories per serving

Dried split peas 1 3/4 cups Onion, chopped 2/3 cup Carrot, shredded 2/3 cup Salt 1/2 teaspoon Pepper 1/8 teaspoon Oregano leaves 1/8 teaspoon Bay leaf 1 Boiling water 4 1/2 cups

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently until peas are tender - about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally, until desired thickness is obtained - about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2 2/3 cups for use at another meal.* The soup will keep 3 to 4 days in the refrigerator.

*NOTE: To reheat soup, stir in 1/4 cup water. Heat until soup starts to boil, stirring as needed to prevent sticking.

RECIPES: SANDWICHES

BARBECUE BEEF SANDWICH 2 sandwiches 405 calories per sandwich

Regular ground beef 1/2 pound Tomato puree 1/3 cup Onion, chopped 1/4 cup Vinegar 2 tablespoons Sugar 2 teaspoons Dry mustard 1/4 teaspoon Pepper dash Hamburger rolls 2

1. Cook beef until lightly browned. Drain fat.

2. Mix in remaining ingredients except hamburger rolls.

3. Cover and cook over low heat for 20 minutes to blend flavors. Stir occasionally.

4. Spoon mixture onto bottom halves of rolls (about 1/2 cup per sandwich). Cover with top halves.

COTTAGE CHEESE-VEGETABLE SANDWICH 2 sandwiches 195 calories per sandwich with white bread 180 calories per sandwich with whole-wheat bread

Lowfat cottage cheese 1/2 cup Carrot, shredded 2 tablespoons Celery, chopped 1 tablespoon Green pepper, chopped 1 tablespoon Onion, very finely chopped 1 teaspoon Pepper dash Bread 4 slices

1. Mix all ingredients except bread.

2. Spread one-half of mixture on each of 2 bread slices. Top with remaining bread.

RECIPES: BREAD

CORNMEAL CHIPS 30 chips 15 calories per chip

Water 1/2 cup Margarine 1 1/2 tablespoons Chili powder 1/4 to 1/2 teaspoon, as desired Garlic powder 1/8 to 1/4 teaspoon, as desired Salt 1/8 teaspoon Yellow cornmeal 2/3 cup

1. Preheat oven to 375F (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter.

5. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin, about 2 1/2 inches in diameter. Remove wax paper.

6. Bake until lightly browned and crisp - about 15 minutes.

7. Cool on rack. Store in airtight container.

CORNMEAL PANCAKES 6 pancakes 90 calories per pancake

Yellow cornmeal 1/3 cup Flour 1/3 cup Instant nonfat dry milk 2 tablespoons Sugar 2 teaspoons Baking powder 1 teaspoon Salt 1/8 teaspoon Egg 1 large Water 1/3 cup Margarine, melted 1 tablespoon

1. Mix dry ingredients.

2. Mix egg and water thoroughly. Stir into dry ingredients with margarine. Mix until dry ingredients are barely moistened. Batter will be lumpy.

3. For each pancake, pour batter onto hot griddle or frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry.

4. Turn and brown other side.

DROP BISCUITS (Using Biscuit Mix) 8 biscuits 95 calories per biscuit

Biscuit mix (a previous recipe) 1 1/2 cups Water 1/3 cup

1. Preheat oven to 425F (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8 biscuits.

5. Bake until lightly browned - about 12 minutes.

MUFFINS (Using biscuit mix) 8 muffins 135 calories per muffin

Biscuit mix (a previous recipe) 1 3/4 cups Sugar 2 tablespoons Water 1/3 cup Egg 1 large

1. Preheat oven to 400F (hot).

2. Lightly grease muffin tins.

3. Stir mix and sugar together.

4. Mix water and egg thoroughly; add to mix and sugar. Stir until dry ingredients are barely moistened. Batter will be lumpy.

5. Fill muffin tins two-thirds full.

6. Bake until lightly browned - about 20 minutes.

RECIPES: DESSERTS

APPLE COBBLER (Using Biscuit Mix) 4 servings of about 1/2 cup each 155 calories per serving

Cornstarch 1 tablespoon Sugar 1 tablespoon Ground cinnamon 1/8 teaspoon Water 3/4 cup Apples, tart, pared, sliced 2 medium Biscuit mix (a previous recipe) 3/4 cup Process American cheese, shredded 2 tablespoons Water 3 tablespoons

1. Preheat oven to 400F (hot).

2. Mix cornstarch, sugar, and cinnamon in saucepan. Add 3/4 cup water and mix well. Add apples.

3. Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften - about 6 minutes.

4. Pour into 1-quart casserole.

5. Stir biscuit mix and cheese together. Add 3 tablespoons water and mix well. Spread on top of apple mixture.

6. Bake until top is lightly browned - about 30 minutes.

BREAD PUDDING 4 servings of about 1/2 cup each 145 calories per serving using white bread 140 calories per serving using whole-wheat bread

Bread, cut in 1-inch pieces 1 1/2 cups, about 2 slices Raisins 1/3 cup Sugar 2 tablespoons Ground cinnamon 3/4 teaspoon Egg, slightly beaten 1 large Vanilla 1/4 teaspoon Reconstituted instant nonfat dry milk 1 1/4 cups

1. Place bread pieces in 1-quart casserole. Sprinkle with raisins.

2. Mix sugar and cinnamon. Stir into egg. Add vanilla.

3. Heat milk (do not boil). Stir warm milk into egg mixture slowly.

4. Pour mixture over bread.

5. Bake at 325F (slow oven) until tip of knife inserted into center comes out clean - about 40 minutes.

6. Serve warm or cold.

CARROT-RAISIN BARS 24 bars 60 calories per bar

Sugar 1/3 cup Margarine, softened 1/3 cup Egg 1 large Vanilla 1 teaspoon Water 1/4 cup Flour 3/4 cup Baking powder 1 teaspoon Ground cinnamon 3/4 teaspoon Salt 1/4 teaspoon Quick-cooking rolled oats 1/2 cup Raisins, chopped 1/4 cup Carrot, shredded 1/2 cup

1. Preheat oven to 350F (moderate).

2. Lightly grease 8-inch by 8-inch baking pan.

3. Beat sugar and margarine with an electric mixer at medium speed until well-blended - about 2 minutes. Add egg and vanilla. Beat well. Mix in water.

4. Mix flour, baking powder, cinnamon, and salt. Add to egg mixture. Mix until blended.

5. Mix in oats, raisins, and carrot.

6. Spread dough in pan.

7. Bake until toothpick inserted into center comes out clean - about 25 minutes.

CHOCOLATE PUDDING (Using pudding mix) 2 servings of about 1/2 cup each 160 calories per serving

Pudding mix (a previous recipe) 1/2 cup Cocoa 1 1/2 tablespoons Sugar 1/2 tablespoon Water 3/4 cup Margarine 1 teaspoon Vanilla 1/2 teaspoon

1. Stir mix, cocoa, and sugar together in saucepan. Add water and mix well.

2. Cook over medium heat, stirring constantly, until mixture just begins to boil - about 5 minutes. Remove from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on surface of pudding.

5. Chill.

PEANUT BUTTER SNACK LOAF (Using biscuit mix) 12 slices, about 1/2-inch thick each 175 calories per slice

Smooth peanut butter 1/2 cup Sugar 1/2 cup Egg 1 large Water 1/2 cup Vanilla 1 teaspoon Biscuit mix (a previous recipe) 1 3/4 cups

1. Preheat oven to 350F (moderate).

2. Lightly grease 8-inch by 4-inch loaf pan.

3. Beat peanut butter and sugar with an electric mixer at medium speed until well blended - about 2 minutes.

4. Mix egg, water, and vanilla thoroughly. Stir into peanut butter mixture.

5. Add biscuit mix and beat just until smooth.

6. Pour into pan.

7. Bake until toothpick inserted into center of loaf comes out clean - about 40 minutes.

Thank you for your help, and you can’t blame me for trying.

I will be thankful for all the help I get and your page is coming along beautifully.

Thank you for making it.

“Baby Porcupines”

OK, you got me on that one! Had to read the ingredients to find out what it was for sure.<<<

The one that stops me, every time, is the Kitty Litter Cake.

Somehow, I don’t get excited about a cake served in a kitty litter box.

http://www.fda.gov/Safety/Recalls/ucm172689.htm

Luv N’ Care, LTD Issues a Nationwide Recall of all Nuby Gel Filled Teethers and certain UPC Codes of Cottontails and Playschool Teethers

Contact:
Joseph H. Hakim
Luv N’ Care, LTD
1-800-256-2399

FOR IMMEDIATE RELEASE - July 17, 2009 - Luv N’ Care, LTD, Monroe, LA, is initiating a nationwide recall of all Nuby Gel Filled Teethers. These products have been found to contain Bacillus subtilis and Bacillus circulans in the gel. These bacteria generally do not cause illness. However, the bacteria can affect children with weakened immune systems, causing stomach pain, vomiting, and diarrhea, if the teether is punctured and the liquid from the teether is ingested.

Consumers who have Nuby Gel Filled Teethers and Cottontails and Playschool Teethers with any of the UPC Codes listed below should immediately stop using them, discard them or return them to the place of purchase for a full refund.

The recall includes the following products:

UPC code Brand Name

48526-00451 Nûby

48526-00452 Nûby

48526-00453 Nûby

48526-00454 Nûby

48526-00455 Nûby

48526-00459 Nûby

48526-00467 Nûby

48526-00472 Nûby

48526-00473 Nûby

48526-00482 Nûby

48526-00483 Nûby

48526-00487 Nûby

48526-00490 Nûby

48526-00519 Nûby

48526-00521 Nûby

41520-87115 Cottontails

50428-91511 Playschool

41520-91660 Cottontails

The firm voluntarily recalled the products after learning that samples of two lots collected by the Food and Drug Administration were found to contain Bacillus subtilis and Bacillus circulans, respectively in the gel. FDA has been apprised of this action.

No illnesses have been reported to date.

Product was distributed through retail outlets nationwide and has been found to be marketed on the internet. The products are packaged in a plastic bubble on a printed card and can be identified by the UPC Codes listed above.

The company has ceased product and distribution of the products and is notifying its distributors to return the product. Consumers are urged to return the product to the place of purchase for a full refund.

Consumers with questions may contact the company at 1-800-256-2399 ext. 3106 between 8:00 AM and 5:00 PM Central time.

Adverse reactions experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

* Online: www.fda.gov/medwatch/report.htm
* Regular Mail: use postage-paid FDA form 3500 available at: gov/MedWatch/getforms.htm
www.fda.gov/MedWatch/getforms.htm
Mail to MedWatch 5600 Fishers Lane, Rockville, MD 20852-9787
* Fax: 1-800-FDA-0178

Page Last Updated: 07/17/2009

http://www.fda.gov/Safety/Recalls/ucm172690.htm

Hiland-Roberts Ice Cream Announces Voluntary Nationwide Recall of Specific Lot Numbers of Espo brand and Natures Promise brand Sorbettos Due to Containing Undeclared Milk

Contact:
Mitch Ayers
800-373-6455

FOR IMMEDIATE RELEASE - Norfolk, NE - July 17, 2009 - Hiland-Roberts Ice Cream, Norfolk NE is voluntarily recalling sorbet products manufactured for Espo’s Cucina Dolce, Inc. because they contain undeclared milk. The recalled products are pint containers of Espo’s Sorbetto and Nature’s Promise Sorbetto. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume these products.

Espo’s Sorbetto and Nature’s Promise Sorbetto was distributed nationwide through retail stores.

This product can be identified by a pint paper carton under the Espo’s Sorbetto and Nature’s Promise Sorbetto brand name.

The sorbets included in this recall are:

Pint Espo Lemon Sorbetto, Distributed by Espo’s Cucina Dolce, Inc, Denver, CO

(UPC 95069 00046) Code Date/Lot # (Feb 18 11 / Lot #49) and (May 12 11 / Lot #132)

Pint Espo Mango Sorbetto, Distributed by Espo’s Cucina Dolce, Inc, Denver CO

(UPC 95069 00052) Code Date/Lot # (March 11 11 / Lot #70) and (July 1 11 / Lot #182)

Pint Espo Raspberry Sorbetto, Distributed by Espo’s Cucina Dolce, Inc, Denver CO

(UPC 95069 00056) Code Date/Lot # (March 11 11 / Lot #70)

Pint Natures Promise Lemon Sorbetto, Distributed by Foodhold USA LLC, Landover, MD

(UPC 88267 08968) Code Date/Lot # (May 8 11 / Lot #128) and (June 13 11 / Lot #164)

Pint Natures Promise Strawberry Sorbetto, Distributed by Foodhold USA LLC, Landover, MD

(UPC 88267 08970) Code Date/Lot # (May 8 11 / Lot #128)

No other sorbet products are involved in this recall.

The recall was initiated after a consumer called inquiring whether there was milk in the product. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company’s production and packaging processes.

Hiland-Roberts is notifying direct customers by phone and/or in writing of the recalled products that may contain trace amounts of milk. Consumers with recalled products may either discard them or return them to the store of purchase for a refund. Consumers with questions may contact Hiland-Roberts Ice Cream at 1-800-373-6455 (M-F, 9 a.m. to 4 p.m. CST). Consumers may also visit the FDA website at www.fda.gov for an updated list of products being recalled because of this problem.

Rosemary Citrus Sorbet Recipe
Posted by: “Judith

Rosemary Citrus Sorbet Recipe

Nutrition Facts

One serving:
(1 cup)

Calories:
219

Fat:
0 g

Saturated Fat:
0 g

Cholesterol:
0 mg

Sodium:
1 mg

Carbohydrate:
56 g

Fiber:
0 g

Protein:
0 g

Cooking with Rosemary
Many legends surround rosemary, a pungent herb that has been used for thousands of years.
Rosemary Citrus Sorbet
Taste of Home - try a FREE ISSUE today!
This pretty pink dessert bursts with the fresh flavors of grapefruit, lime and rosemary. Becky Baird of Salt Lake City, Utah sent in the recipe.

SERVINGS: 2

CATEGORY: Dessert

METHOD: Freezer

TIME: Prep: 10 min. Freeze: 1-3/4 hours

Ingredients:

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 teaspoon lime juice
Directions: In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice.
Pour into a shallow 1-qt. dish; cover and freeze for 45 minutes or until edges begin to firm. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour. Yield: 2 servings.

Huggs,
Judith in Bama

God is not mad at you, no matter what!

________________________________________________________________________
________________________________________________________________________
2. Lavender Honey Lemonade Recipe
Posted by: “Judith

Lavender Honey Lemonade Recipe
7/8/2009 8:59:58 AM

By Deanna Duke

Mother Earth newsletter

It’s lavender harvesting season in our neck of the woods, and we have plenty of culinary lavender on hand especially since we went to an organic, U-pick lavender farm last weekend. In addition to making some fabulous lavender shortbread, I’ll be making sure I have plenty of Lavender Honey Lemonade on hand for those hot summer days.

If you live in the Pacific Northwest, head up to the Olympic Peninsula for North America’s largest lavender event, the Sequim Lavender Festival, July 17 to 19, 2009. If you do go and harvest some lavender yourself, you can easily dry it by wrapping the bundles with rubber bands and hanging them upside down with a paper clip in a cool, dark room.

Lavender Honey Lemonade
Ingredients:
1 cup honey
5 cups w ater
1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)
1 cup fresh-squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Directions:
Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.

Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups of cold water. Stir well.

Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.

________________________________________________________________________
________________________________________________________________________
3. THE BEST-O (NASTURTIUM ) PESTO
Posted by: “Sheila”

The nasturtiums are blooming and the flowers are soooo pretty (and yummy!) on top of salads. We know the leaves are edible, but how? This recipe is always a hit. I took it to our local herb association mtg 2 days ago and once again everyone loved it.

4 cups packed nasturtium leaves
3 - 5 cloves garlic
1 cup walnuts

Place in food processor. Add:

1 and 1/2 cups olive oil
2 drops Tabasco sauce

It’s very green, so if I take it anywhere, I’ll top off w/2-3 nasturtium flowers for contrast. This freezes well in ice cube trays so it’s ready whenever you need it to top off grilled salmon, chicken, steak, etc. Great w/pasta!

Enjoy!
Sheila M

________________________________________________________________________
________________________________________________________________________
4. Five-Spice Bean Dip with Baguette Crusts
Posted by: “Judith

Five-Spice Bean Dip with Baguette Crusts
By Arthur Boehm

This Recipe Is:

AARPmagazine.org Recipe Guide
AARP.org’s Eating Well Channel

(Serves 6; makes about 1 1/2 cups)

Serve this savory dip with toasted baguette slices on the side. Or spread the bean dip on the bread—cut into 4-inch-thick pieces—and arrange on a large plate. Dip keeps, refrigerated, about three days.

One 19-ounce can, cannellini beans (white kidney beans), drained and well-rinsed
2 garlic cloves, roughly chopped
1/2 teaspoon, ground cumin
1/2 teaspoon, five-spice powder
Juice of 1 lemon
1 tablespoon, olive oil
Salt, to taste
1 tablespoon, chopped fresh cilantro
In a food processor, combine the beans, garlic, cumin, and five-spice powder; process until pureed. Add the lemon juice, and process to blend. With the processor running, dribble in the oil.

Season to taste with the salt. (Use sparingly, as the beans may already be salty.) Transfer to a bowl, or spread on baguette slices. Sprinkle with the cilantro, and serve.

Also serve with:

Glazed Cantonese BBQ Ribs with Jasmine Rice
Wok-Cooked Spicy Bok Choy
Orange Ambrosia
Huggs,
Judith in Bama

God is not mad at you, no matter what!

May our roots always run deep and may our branches keep stretching to the sun

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

Did we like it? We loved it, all of us. The kids ate it like there was no tomorrow and my wife and I both loved the variety of flavors it offered.

Our cost (minus fractional things we had on hand) was $11.04, more than half of which was cheese. Given that we were able to get roughly 16 servings out of our pot, the cost per serving was about $0.63.

Changes I Would Make to Save Cost and Time (and Health)
First, I’d substitute ingredients all over the place. Use margarine instead of butter. Use skim milk instead of whole. Use low-fat cheese. Use turkey bacon. Use whole-grain pasta. Surprisingly, if you want to substitute for the chips, slice some kale and bake it - it tastes an awful lot like a potato chip. These things won’t drastically change the taste but will drastically reduce the fat content.

Second, I’d halve the ingredients and serve it as a side dish. The whole dish would have served a small army, even as a main course. I wound up with an overflowing three quart baking dish - totally overkill for a family of four.

Third, I wouldn’t sweat the cavatappi. Cavatappi can be hard to find and expensive when you find it. Just use whole wheat penne as your pasta, or even elbow macaroni.

Fourth, I’d grate your own cheese. Turn on the water to boil the pasta first, then sit down to grate the cheese. It won’t add any time to the overall recipe, but it will save you some cash.

If you want to get ready for it the night before, grate the cheese and cook the penne. The rest can be done pretty quickly.

With those things in mind, here’s the recipe I would prepare:

Trent’s Cheesy Mac with Crunchy Bacon Topping

Cheesy Corkscrews
—
3 tablespoons butter, plus more for greasing
1/2 pound penne
1/4 cup all-purpose flour
2 cups skim milk, warmed
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Pinch nutmeg
Dash hot sauce
Dash Worcestershire sauce
1 1/2 cups grated sharp white cheddar cheese
3/4 cup grated Romano cheese

Crunchy Bacon Topping
—
3/4 cup crushed potato chips
1/2 cup grated white cheddar cheese
1/4 cup grated Romano cheese
2 slices cooked turkey bacon, crumbled
1 tablespoon parsley

Heat the oven to 375 degrees Fahrenheit. Butter a 3-quart casserole dish.

Bring a large pot of water with a pinch of salt in it to a boil and cook the pasta until it’s just slightly firm. Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).

Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce and Worcestershire sauce into the thickened milk. Stir in 1 1/2 cups of the cheddar and 3/4 cup Pecorino Romano, until the cheeses melt.

Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese-pasta mixture into the prepared casserole dish.

Make the topping: In a medium bowl, combine the potato chips, cheddar, Pecorino Romano, crumbled bacon, and parsley. Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 2 minutes, until golden brown and crisp. Remove from the oven and cool for 5 minutes before serving.

Rule #5: Talk About Money (and Be Honest).

Posted: 17 Jul 2009 07:00 AM PDT

14 money rulesA reader asked me if I could break down my ideas into a handful of principles. After some careful thought, I came up with a list of fourteen basic “rules” that summarize my money and life philosophy. I’ll be presenting these as a weekly series.

It’s late April 2006. I’ve finally realized how bad our financial situation really is. Finally, after weeks of stewing, I’ve decided to talk to my wife about it. I’m sitting at the kitchen table with some papers, about to tell her about the situation and that we need to make some changes. I’m scared to death.

She calls. She’s on her way home from work and has just picked up our son. I’m thinking of ways to avoid this talk. So I do. I stack up the papers and work on supper, deciding to talk about it after our son is down for the night.

We have a strangely tense dinner. I’m tense. My wife is wondering what’s going on (for good reason). She puts our son to bed and I sweat it again, not wanting to talk to her.

But I finally bite the bullet.

And it’s easy. Much easier than I thought. It was calm and rational and we came to a lot of agreements by the end of the evening. Sure, we were up until after midnight that night and up pretty late a few other nights shortly thereafter, but we started to put some pieces in place to turn our lives around.

I was afraid to talk about money - and it cost me. I avoided talking about money for years and instead watched our financial situation spiral downwards. When I realized I had to talk about it, I still kept putting it off.

And for what?

Another example: my parents are getting older. I keep seeing little signs of it, time and time again. There’s a half step that’s missing. There’s a parent getting tired surprisingly quickly. There’s a wrinkle or a gray hair I hadn’t noticed before.

I don’t want to talk to them about their finances and their estate planning. It scares me to ever think that they might pass away. So I put it off - it’s easier, right?

But one day that event will come. Maybe that event will take both of them at once, or it’ll leave one of them behind, unable to handle what comes in the aftermath. The thought of that moment, as it comes quietly closer, is beginning to worry me more and more.

So I finally did it. I called up my parents and suggested that sometime soon, I spend a weekend with them figuring out everything in their estate and walking through it.

Breaking through that social and personal barrier of talking about money is incredibly difficult, but it’s vital. Without doing it, you open yourself up to paying the penalty of countless mistakes and facing some deeply painful situations that could have easily been avoided had you just spent a bit of time talking about it.

Here are six important things to think about.

What’s Unresolved?
Look around your life, particularly your closest family and friends. In each of those relationships, there are likely things that are left unresolved, things that, in your perfect world, they would be resolved. Here are some examples.

Your partner. Are you sharing the same dreams for the future? Do you have any debts that you’re hiding? Are you in better - or worse - financial shape than your partner might believe? Are you in agreement about how to handle your respective property in the event of the other’s passing? Is your relationship fulfilling you, making you happy?

Your parents. Do they have an estate plan in place? A will, at least? Are they prepared for the financial costs of retirement? What are they expecting from you when they retire?

Your children. Are they expecting you to pay for college? Are you expecting to? Are they expecting you to help with a wedding? Are you expecting to? Do they understand your estate planning?

Other relatives. Do they owe you money? Do you owe them money? Are there other problems, such as caring for older family members? Who’s responsible for what?

Your close friends. Are they constantly engaging you in activities that cost more than you are comfortable spending? Do they owe you money? Do you owe them money?

This is just a start. Even in my own life, after lots of talking about money with the people around me, I still don’t feel as though the door is shut on all of these issues.

I will say this, though: every time I made an effort to actually talk through these issues with someone important to me, I found that I had put it off for too long and worried about it too much, because it went easier than I expected and there was much relief afterwards.

Is Everyone Involved That Should Be?
Whenever you address a complex issue, the ramifications often affect all sorts of people, and it’s usually a very poor idea to start making big changes without seeking their input.

So, before you even start discussing these things, get everyone involved that should be. If you’re talking about a person’s estate, make sure anyone who has a significant stake is involved in the discussion - or is at least carefully considered to be a part of the discussion.

Quite often, this seems painful. I immediately think of some of the estate planning situations I’ve witnessed and been involved with. It was obvious at times that things - and people - were being cut out in order to preserve the comfort of now while postponing the painful part until later.

Each time, it ended in disaster. Siblings not speaking to each other for the rest of their lives. Friendships ended because of “backstabbing.” Lawsuits.

You’re better off swallowing your pride and getting everyone relevant to sit down and talk about things. If someone won’t participate, that’s their decision, but the door needs to be very open to them - and it needs to be clear that the door is open to them.

Getting the Necessary Information
Data is the enemy of lies, lies are the enemies of trusting relationships, and the maintenance of trusting relationships is why you’re doing this in the first place.

Yes, people are defensive. Yes, it hurts to tell the whole truth sometimes. So make it easier on everyone - bring as much real data to the table as possible. Get out those statements. Figure out how much is there.

People are going to be uncomfortable with this. The best thing you can do to quell that is to step up to the plate yourself. Bring your information and offer to show it if they will. Your openness and honesty creates a standard that others will feel some strong desire to live up to, lest they look as though they are being dishonest or are hiding something.

What about feelings? Again, honesty is the best policy and, again, your best bet is to lead by example. Behave in exactly the way you’d like others involved to behave. Share every drop of your relevant information. State your opinions and feelings openly, honestly, and calmly.

Real information and real honesty are powerful tools for cutting through the layers of personal feelings and getting directly to the heart of the matter.

Getting It Done
You know what you want to talk about. You’re prepared to bring honesty to the table. You know who needs to be involved. Now, you just need to do it.

Plan to talk about it in a place that’s as safe as possible for all of the participants - a comfortable place. A person’s home is usually the best choice unless it inherently causes some discomfort.

It should also be a place where, if numbers are going to have to be analyzed, all of that data is easily available. Thus, if you’re going to walk through some estate planning, you may want to do it at the home of the person whose estate is being planned.

You should schedule a very clear time when this is going to be discussed and make that time and date known to everyone who might be involved. Give plenty of time for this, so that you can schedule around any conflicts. Don’t just decide one Saturday morning that everyone is going to meet that afternoon.

Another key factor: if it’s really involved, plan things around another activity. Make dinner during the discussion so you can dine together afterwards - or dine as a break.

A final key factor: make sure that the meeting ends with some very clear actions for some or all of the people to take. What needs to be done to make these plans a reality? Without specific actions, nothing will actually happen as a result of the talk.

Dealing with Anger or Hurt Feelings
Because money has such a huge emotional factor, you can pretty much expect that if a discussion is intense enough, people are going to get angry or upset or have some sort of emotional response. So, plan ahead for it.

First, make a very clear rule that raising your voice or being obviously angry isn’t allowed. If someone gets angry, just call a time out and let everyone chill out. Nothing good comes from allowing a discussion to continue if participants are angry or upset because the emotion will just rapidly escalate. Then follow that rule. If someone gets upset, just take a break until everyone is calm again.

Second, make it clear to everyone what the end goal here is. Make sure you all agree on this. If it’s about estate planning, for example, make it clear that the goal is to help your parents develop a plan that reflects their wishes - and that their wishes are final because it’s their estate.

Finally, don’t let hard feelings run after the event. If you’re sure that emotions are going to run high, plan a family dinner or other special event immediately afterwards to work on healing those stressed bonds. Feelings like these should not be allowed to fester.

Following Up
After the conversation, you’ll likely find yourself with a list of actions and probably some bruised feelings. Both elements deserve some follow-up.

Talk to the people involved afterwards and see what you can do to alleviate any hurt feelings. Pull back to the general purpose of the meeting and remind them that the big goal actually happened, even if it hurt. Listen to their concerns and don’t talk them down - agree with them, at least to the extent to let them know that their feelings are at least understood, even if you don’t agree.

You should also follow up on any decided actions. Make sure that the people who agreed to do things actually do them. This might even involve some follow-up meetings to ensure that these actions happened or that further input is received.

This sounds like a lot of work but the benefits are tremendous: stronger relationships, an assurance that the important things are taken care of, and potential crises averted. Talking about money honestly is a huge positive once you get past one’s fear of it.

http://www.thesimpledollar.com

If you add this to the title bar, it may pull the old searchers for it. [Survival Today - an On going Thread #3]

How about adding links to the previous 2 threads to the message body? The Atlas Shrugged book club does that for all the previous chapters and it's real nice to be able to go back easily.

I LOVE it! Your website is great - and the pics are perfect.

Guess we wont be seeing the charmin bears tc commercial with leftover paper on their tails much longer...

LOL! They'll be selling the scraps on ebay.

BTW, is pixiesites free?

Geocities is shutting down so I”m looking for a new place to host my website.

>>>BTW, is pixiesites free?<<<

Nope... I pay a monthly fee for the bandwidth and hosting and an annual fee for the name. Not really that much though.

Back when I was on broadband, I ran a server on my pc - that way, the nameservers pointed them straight to me. That was really nice, no uploading or anything - just put it into a folder and it was online.

http://attra.ncat.org/wow/

[Hidden urls]

OSPUD Participatory Organic Potato Project

OSPUD logoThis week, in response to a late blight outbreak attacking the northeast United States, ATTRA is featuring OSPUD Participatory Organic Potato Project Web site. This site offers potato producers links to numerous potato resources, including a large section of information to help farmers treat and prevent late blight.

Potato and tomato growers across the nation have been hit early this year by late blight. Late blight is a mold that develops spores on the leaves of the plant. Then the spores spread through the crop in warm, humid conditions. Rain can wash spores into the soil where they infect young tubers, or spores can be blown into fields from miles away by the wind. Late blight is the disease that caused the Irish potato famine of the 1840s. The fungus is not toxic to humans, but the infected potato or tomato is inedible.

The OSPUD Organic Potato Project was started to learn more about the wide variety of management issues facing small organic farmers, including soils, nutrients, insects, diseases, weeds, tuber quality and profitability. It is a collaboration of 11 organic farmers in Oregon and Washington and Oregon State University faculty to improve potato quality and profitability through on-farm, farmer-directed research.

The Web site addresses topics such as management of nitrogen, late blight and insects. It also provides extension publications and links to other organic seed potato resources.

Currently, the late blight is affecting states from South Carolina to Maine and west to Ohio. Late blight can be prevent through fungicide use, but once the plant is infected fungicides cannot cure the disease. Oregon State University has tested some treatments for blight, such as copper products and compost teas. ATTRA also provides a publication on organic alternatives for late blight control in potatoes.
Posted: July 16, 2009

http://ospud.org/

The answer to obama’s T.P. tax, should we send him a few hundred?

Save your phone books to replace the old Sears catalog ....
granny

[photo, it is a neat one]

http://coveredbaptists.proboards.com/index.cgi?board=animals&action=display&thread=2346

Out Houses
« Thread Started on Feb 23, 2009, 4:00pm »
[image]

We love our out house, we had a friend dig it with his back hoe, he dug a 4 ft wide, 8 ft long, 7 ft deep hole! :o I love it! It should not fill up in my life time. ;D

Bro Ben had to build a 6 ft by 10 ft porch over it, and then added a closed in room with a bench over the hole. ( no it’s not a two holer) the room is 4x6 and we installed a window. We used this for 6 months while our house was being built, remember we had to camp out. The out house house served us well.

We are using the in house bathroom right now while it is cold, but as the weather warms up, we will start using it faithfully again.

The smell is not bad, make sure to not put cleaning chemicals down the hole, because it kills the natural bacteria which does keep the smell down.

We spray the commode seat with a spray cleaner and wipe clean, for the 5 gallon bucket that fits in the hole under the bench seat, I bring the hose to the out house and clean the bucket with a commode scrubber and clean water, it works well.

We keep air freshener, and hand sanitizer, and toilet paper out there, and a clamp on training seat for ‘’small buns’’. ;D Our small children do not seem to mind using the out house.

We have used an out house for 12 years now, at our old house that is all we had.

Our new out house is so neat, it looks out over the side of our mountain, it’s totally private and peaceful there. We love sitting out there on the bench seat Ben made out side the out house. He did a great job, don’t you think?

Thank you Ben for your hard work and vision for our family! :-*

[This is a list from 2006, I did not check the links]

http://coveredbaptists.proboards.com/index.cgi?board=animals&action=display&thread=1366

Here is some helpful sites on how to build your own spinning wheel. The Fox Fire Books tell how to build your own as well.

Bro. Gerald is good with wood and a good builder, I think he could make you a spinning wheel. :)

I might like to learn how to spin and knit in the near future. :)

Build your own spinning wheel

http://www.jb.man.ac.uk/~caj/diy.html

We Built Our Spinning Wheel for 2.50

http://www.motherearthnews.com/library/1....Wheel_for__2_50

The Spinning Wheel

http://inventors.about.com/library/inventors/blspinningwheel.htm

Darryl’s Woodworking

http://www.geocities.com/Heartland/Estates/2587/indepth.htm

CRAFT DESIGN PLANS

http://www.craftdesigns.co.uk/

The Woolery

http://www.woolery.com/Pages/booksplans.html

CRAFT DESIGN PLANS

http://www.craftdesigns.co.uk/

Information about building and maintaining spinning wheels.

http://www.allfiberarts.com/cs/wheelinfo.htm

Choosing a spinning Wheel

http://www.fuzzygalore.biz/articles/wheels.shtml

Pacific Wool and Fiber

http://www.pacificwoolandfiber.com/

The Spinning Wheel

http://inventors.about.com/library/inventors/blspinningwheel.htm

Spinning Wheels and Weaving Looms from the Past to the Present

http://www.applehollow.com/

Spinning Wheel .net This is a neat site I thought you might like..... I did :D ;) Make sure to scroll down. :)

http://spinningwheel.net/

How to make a Drop Spindle

http://www.joyofhandspinning.com/make-dropspin.html

Carolina Homespun

http://www.carolinahomespun.com/

Here is another interesting site......quote:’’I’m not sure exactly when I learned to knit. Unlike most people, who learn from a relative or friend, or maybe take a class, I taught myself to knit from a book. It took me about two years. Every few months I would get out the yarn, the needles, and the book, and try to follow the words and the pictures in the book.

“Maybe they mean I should do this?” But that didn’t look right. I kept trying, but no matter how hard I tried to interpret the written directions, what I held in my hand just didn’t look like the picture. So I put it away for a few months. And a few months later, I’d pull it out and repeat the whole process all over again.

Eventually, somehow I managed to interpret the directions correctly! At last, I could knit!
.......

http://www.riinsrants.info/knitting/

Don’t look at this google, for it is 5 minutes old and will make you want to get busy building a wheel .....
granny

http://www.google.com/search?q=build+your+own+spinning+wheel&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a