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The Latest Buzz: Beauty Treatments Using Honey
By: The National Honey Board

Can’t spend the day at a beauty spa? You can still get a sweet treatment. All-natural honey has been used as a beauty product since the days of Cleopatra and it continues to be used today in manufactured and homemade products for skin and hair care. Honey is a natural humectant, which means it has the ability to attract and retain moisture. The skin’s ability to stay moist (or hydrated) is an important factor in its ability to maintain softness, suppleness and elasticity. As skin ages, or as it is exposed to environmental stresses and chemical agents, it loses its ability to retain water; it becomes dry and appears wrinkled. Honey’s natural hydrating properties make it ideal for use in moisturizing products. Because is also suitable for sensitive skin products.

Studies have also revealed that honey has significant natural antioxidant properties. Antioxidants play a role in protecting the skin from the damage of UV rays, and aiding in skin rejuvenation. Prolonged exposure to the sun’s UV radiation can cause skin damage, premature aging and even skin cancer. The Cosmetics, Toiletries and Fragrance Association reports that, because chemical and physical barrier sunscreens can cause skin irritation, companies are researching the use of antioxidants, anti-irritants and moisturizers in sun care products. Honey has potentialfor use in these products.

A recent review of medical research documents honey’s effectiveness as an antimicrobial agent. Antimicrobial agents inhibit the growth of certain bacteria. According to Janice Cox, author of Natural Beauty at Home, “Honey’s antimicrobial properties make it useful for the treatment of minor acne flare-ups. Also, unlike some acne treatments, honey doesn’t dry the skin.” Honey is antimicrobial for many reasons, including its high sugar content, which limits the amount of water available to bacteria for growth; its relatively high acidity (low pH); and its low protein content, which deprives bacteria of nitrogen needed for growth. The presence in honey of hydrogen peroxide, and the antioxidants honey contains, also inhibit bacterial growth.

Honey’s prospects in skin care are looking even sweeter; research is currently underway to develop a process using honey to create alpha hydroxy acids (AHAs). AHAs are an important ingredient in many skin creams and moisturizers because they help exfoliate the skin. Exfoliation increases the renewal of the skin cells and gives skin a younger, more vibrant look. Exfoliation can also cause skin irritation, so honey’s natural moisturizing ability makes it a perfect fit for AHA products.

Soothing Skin Clarifier (for minor acne flare-ups)

Mix 1/2 cup warm water with 1/4 teaspoon salt. Using a cotton ball, apply directly to blemish. Maintain pressure with cotton ball for several minutes, to soften blemish. Using a cotton swab, dab honey on blemish; leave on 10 minutes. Rinse and pat dry.

Firming Facial Mask

Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste. Smooth over face and throat. Leave on 10 minutes. Wash off with warm water.

Hair Conditioner

Mix 1/2 cup honey with 1/4 cup olive oil. (Use 2 tablespoons oil for normal to oily hair.) Using a small amount at a time, work mixture through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap; shampoo well and rinse. Dry as normal.

The Author

The National Honey Board
For more recipes using honey visit

The original page can be found on-line at http://www.pioneerthinking.com/mixes.html

Make Your Own Mixes and Save 50-90%

BROUGHT TO YOU BY: WWW.MIXAMEAL.COM

Easy, Convenient and Inexpensive

Want to cut the cost of convenient mixes by at least 50 percent? Make your own delicious bread, cake, muffin, frosting, salad dressing, sauce, cookie, and pancake mixes without sacrificing your budget, time, or tastebuds. Preparation and cleanup time is a snap. And it’s so easy even the kids can do it!

Ingredients

Commercial dry mixes use dehydrated products such as butter, eggs, cheese, milk, shortening, etc. You can use these same ingredients at home by making your own mixes. Many grocery or health food stores are starting to carry the basic dry ingredients. However, they are usually quite a bit more expensive than if you purchase from companies who sell bulk dehydrated foods. You might just find many of the ingredients on your home food storage shelf collecting dust. Once you learn how easy it is to use these basic dry ingredients, you’ll never want to return to “old-fashioned” cookin’ again!

How To Make Mixes

There are two ways to make mixes: 1) put all ingredients together in a large electric mixer; cover tightly and mix well, or 2) shake all ingredients in a large container with a lid or in a plastic bag sealed tightly. If the recipe contains dehydrated whole egg, first combine the egg with one cup of flour in the bag, then add the remaining dry ingredients, close and shake. If a dry ingredient becomes hard or lumpy, break into pieces and process in a blender just long enough to make it a fine powder again.

Try our Pancake Mix for fun:
Pancake Mix

Ingredients:

* 8 cups white or whole wheat flour
* 3/4 cups shortening powder
* 3/4 cups powdered milk
* 3/4 cups brown or white sugar or 1/3 cups fructose
* 2/3 cups dehydrated whole eggs
* 1/3 cups baking powder
* 1 scant Tablespoon salt

Family Favorite Pancakes

* 1 scant cup Pancake Mix
* 1 cup water

Stir together. Let stand a minute and cook on a hot oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.

Apple Pancakes
Combine:
1 cup Pancake Mix made without sugar
Add:
1 cup apple juice

Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 36.

Storing Mixes

Store in covered container in cool dark place for optimal shelf life, preferably 40-68 degrees. If you want a longer shelf life for your mixes, put your flour in the freezer for two days before making mixes.

Taste and Health Benefits

Homemade mixes taste better and are better for you. You can eliminate or significantly reduce preservatives in your foods. Need to make modifications for special diets? No problem! You can use fructose in place of sugar. Just use approximately one-third to one-half as much and adjust to satisfy your own taste. Need a no-salt diet? In place of salt try dehydrated orange flavoring for breads and rolls and dehydrated butterscotch flavoring for cookies. Or, you could reduce or leave out salt entirely if you need to. What about fat? The big secret in making mixes is you use half as much dehydrated shortening, butter, or margarine in the mixes as non-dehydrated. Who couldn’t benefit from a lower fat diet? The recipes will turn out light and fluffy! For a non-fat alternative use applesauce in place of oil. A lactose intolerant individual can use dry soy milk powder in place of powdered dairy milk. You’ll never know the difference. Dehydrated egg white and dehydrated whole egg can be used interchangeably in most recipes according to dietary needs and taste. Butter or margarine powder can be used interchangeably.

Other Applications

Making your own mixes is also ideal for camping, unexpected company, emergencies, or gifts. Useful homemade gift baskets are always appreciated for bridal showers, birthdays, Christmas, and more.

Try It, You’ll Like It!

Go ahead, try a mix and see for yourself how easy it really is. Then let the kids try and have some fun shaking everything together! Once you understand the proper ratios for using the basic dry ingredients, you can convert many of your regular recipes into mix recipes for great taste and convenience. Here’s a fun Cheese Sauce for nacho chips, macaroni and cheese, cheese and broccoli or topping for a potato bar.

Cheese Sauce Mix

* 4 1/2 cups dehydrated cheese sauce
* 2 2/3 cups powdered milk
* 2 2/3 cups dehydrated butter powder or margarine powder
* 2 2/3 cups flour
* 2 teaspoons onion powder

If you want to try a smaller mix first to see how you like it try a Mini-Mix instead:

Cheese Sauce Mini-Mix

* 1/3 cups dehydrated cheese powder
* 3 Tablespoons powdered milk
* 3 Tablespoons dehydrated butter powder or margarine powder
* 3 Tablespoons flour
* 1/8 teaspoons onion powder

Cheese Sauce

Combine:

* 1 cup hot tap water
* 1/2 cup Cheese Sauce Mix (above)

Bring to a boil stirring with a wire whisk — it only takes a minute! For a touch of color add a few parsley flakes (optional).

Mix-A-Meal Cookbook, by Deanna Bean and Lorna Shute, p. 46.

more information...

Mindy learned from firsthand experience many skills of self reliance as the fourth of ten children. B.A. Public Relations. Founder of Mix-A-Meal Company, publisher of Mix-A-Meal Cookbook, founder of Preparedness Plus.
Contact Information:

Mix-A-Meal Company
PO Box 971662
Orem, UT 84097-1662

info@mixameal.com
www.mixameal.com
800-588-5412

The original page can be found on-line at http://www.pioneerthinking.com/dth_mixsoup.html

Mix-And-Match Soup
BY DEBORAH TAYLOR-HOUGH

Many people I’ve talked with lately have expressed concern about the future of our food supplies and how to effectively make use of their food storage.

The following recipe is not only easy and delicious, it’s also a simple way to use canned, dried, and other easily stored food items. (Excerpted and adapted with permission from ‘Mix-and-Match Recipes: Creative Ideas for Busy Kitchens’ by Deborah Taylor-Hough.)

Mix-and-Match Soup
~~~~~~~~~~~~~~~~
(8 generous servings)

BROTH (choose one)

Tomato: One 12-oz. can tomato paste PLUS two 16-oz. cans tomatoes with juice (chopped) PLUS water to equal 10 cups total

Chicken/Turkey: 10 cups broth OR 4 bouillon cubes dissolved in 10 cups water

Beef: 10 cups broth OR 4 bouillon cubes dissolved in 10 cups water

PROTEIN (choose one — 1 pound or 2 cups, cooked)
Ground beef, browned
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Frankfurters, sliced (or any sausage or Kielbasa)
Pepperoni, sliced
Beans, cooked or canned (pintos, kidney, Great Northern, or a mixture of whatever you have on hand)

GRAIN (choose 1 or 2 — total of 2 cups)
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)

VEGETABLES (raw, cooked or canned, choose 2 or more — total of 1 - 2 cups)
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)

SEASONINGS (choose 2 - 4 spices, 1 - 2 teaspoons each)
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano

TO PREPARE SOUP:
Bring broth to a boil in a large stock pot or Dutch oven. Add all ingredients; salt and pepper to taste; reduce heat;simmer one hour.

SLOW COOKER PREP:
Pour boiling stock and other ingredients into slow cooker and simmer 8 - 12 hours or overnight on LOW setting.

Author:

Deborah Taylor-Hough (wife and mother of three) is the author of the bestselling, ‘Frozen Assets: How to cook for a day and eat for a month,’ and the new book, ‘Frugal Living For Dummies(r)’ (Wiley, 2003).

Visit Debi at: http://hometown.aol.com/dsimple/
_______________________________________

ARTICLE POSTED APRIL 08, 2003

The original page can be found on-line at http://www.pioneerthinking.com/tk-kitchenbudget.html

Save Money in the Kitchen
BY TAWRA KELLAM & JILL COOPER

For many people, cutting back on their grocery budgets can be an overwhelming experience. They know they’re spending too much, but don’t know where to begin to cut. Often, they fear that they will deprive themselves and their children if they become frugal. The good news is that there are ways to have your cake, eat it and save money at the same time. The whole secret is to start slowly. There are countless ways you can cut, but if you need to, target just one thing at a time - you will still be saving money if you do only one thing. If you are a frugal beginner, try these simple suggestions from my cookbook, Not Just Beans, (www.notjustbeans.com) for saving on your food bill:

~Cooking frugally is like changing your diet. You need to learn gradually how to save money and cook frugally. Don’t expect that you will get your food bill down to $150 for four people in the first month if you are spending $600 a month right now.

~Try cutting just $25.00 or $50.00 a month. Even if you cut back only $50.00 a month, you will save $600.00 a year. If you save just $1.00 a day that is $365.00 a year. You can then apply that $365.00 a year to paying off your credit cards. At 21% interest, you will save over $70 a year. This will eventually cause a snowball effect since the more you pay off, the less you pay to interest. When you pay less to interest, you have more each month to apply to paying off your overall debt. This means that as you pay off the debt, the rate that you can pay it off increases.

~Before you shop, take a tour through your pantry and your refrigerator. Be organized! Don’t buy what’s already hiding in your kitchen.

~If you’re a fan of coupons, remember this: It’s not what you save, it’s what you spend. If you save 30 cents on something you wouldn’t ordinarily buy anyway, you haven’t really saved anything.

~A typical fruit item is significantly larger than one serving. Most people would be just as happy eating a small apple as eating a large one — so buy smaller fruits! You will save money by the pound.

~This month, try two meatless meals a week (or one, if you’re a diehard meat fan).

~Make simple meals. One-dish meals can contain your meat, your vegetable and your bread.

To order Not Just Beans, 50 Years of Frugal Family Favorites visit or send check or money order for $14.95 to: Not Just Beans, P.O. Box 4252, Wichita, KS 67204.

For many people, cutting back on their grocery budgets can be an overwhelming experience.

Most people don’t think they can live the frugal life and still be comfortable. I feed my family of four on $125 month. Over five years, when my husband earned an average of $22,000 per year, we paid off $20,000 debt. When cutting your grocery bill and paying off debt, it’s the little things that add up. If you are a frugal beginner, try these simple suggestions from my cookbook, Not Just Beans, (www.notjustbeans.com) for saving on your food bill:

~Drink water for your meals.

*If your family is used to drinking milk, juice or pop for every meal then start by cutting juice from one meal or snack a day and drinking only water. After you get used to this, cut from another meal until you drink only water for meals and a glass of juice or milk at snack time.

*You can also try allowing one glass of juice at meal times and then water after it is gone.

* You save over $500.00 a year by cutting just one glass of juice per person per day for a family of four.

~Don’t assume homemade is cheaper. If you get a VERY GOOD deal on chocolate chips and ingredients for candies, it is cheaper to make them than buying them pre-made. Make sure you do the calculations, though! If you don’t purchase them on sale, homemade candies can be more expensive than candies purchased at the store.

~ Stop wasting food. Give young children small portions. They can always have more if they are still hungry. Give them a half glass of juice and a half sandwich so you don’t waste uneaten food. Put food in the refrigerator right after the meal so it doesn’t spoil. Use leftovers for lunches, in other dishes or frozen in one portion sizes for a quick meal.

~Don’t buy everything at one store.

Prices vary greatly from one store to the next. Go to different stores to buy only their sale items. You will save more than the cost of your gas. It usually only takes half an hour to 45 minutes per store to get the items that are on sale including driving time. If you save a minimum of $20-$30 per trip, it is like “earning” $40-$60 an hour. If I save $60 spending one hour going to two different stores, it is five extra hours my husband does not have to work for us to pay for that same food purchased at the regular price. I would rather have him home with us.

~ Remember cooking frugally is a mind set. You have to change your cooking and eating habits. Don’t get discouraged if one idea fails. Try another one.

~Stop buying things like toaster pastries and breakfast bars for breakfast. Eat oatmeal, pancakes, granola and fruit instead.

~Don’t assume that bulk is cheaper. Compare cost by the ounce or pound.

Granola Bars

* ¾ cup brown sugar
* ½ cup sugar
* ½ cup margarine, softened
* 2 Tbsp. honey or corn syrup
* ½ tsp. vanilla
* 1 egg
* 1 cup flour
* ¼ tsp. salt
* ½ tsp. baking soda
* 1 ½ cups oatmeal
* 1 ¼ cups crispy rice cereal, or crushed bran flakes, corn flakes or crushed graham crackers
* 1 tsp. cinnamon
* 1 cup chocolate chips*

In a large bowl, cream sugars and margarine until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9x13 pan. Bake at 350< for 20-25 minutes. To microwave: Press ingredients into a microwave-safe dish. Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping. Makes 24 bars.

*The following may be used in addition to or to replace chocolate chips:

1 cup coconut

½ cup creamy or chunky peanut butter

½ cup nuts

½-1 cup raisins, dried apples, apricots

½ cup fruit preserves

_______________________________________

Author:

If you would like free tips and recipes from Not Just Beans: 50 Years of Frugal Family Favorites, please visit our website at www.notjustbeans.com.

To order Not Just Beans, 50 Years of Frugal Family Favorites visit or send check or money order for $14.95 to: Not Just Beans, P.O. Box 4252, Wichita, KS 67204.

The original page can be found on-line at http://www.pioneerthinking.com/highgrocery.html

Practical Ways To Fight High Grocery Prices

1. Learn to cook intelligently. Invest in a good, inexpensive cookbook.

2. Plan all meals in advance.

3. Cook only as much food as your family will consume at each meal.

4. Cook slowly. Do not overcook. This prevents vitamin & mineral losses.

5. Save and make use of all leftovers. Start collecting leftover recipes.

6. Serve smaller portions. Eat less, stay slimmer...and healthier.

7. Eliminate fancy, fattening, expensive desserts.

8. Give children smaller portions and teach them not to waste food.

9. Avoid “fad” and junk foods consisting of empty calories.

10. Cut down on all sweets, white flour products and fatty foods.

11. Stop smoking. Drink juices instead of alcoholic beverages.

12. Don’t drive many miles to save a few pennies at a certain store.

13. Use powdered milk instead of fresh milk.

14. Beat high coffee prices by drinking tea - and save about half.

15. Take your lunch to work.

16. Watch “open dating” on perishables and avoid buying outdated, spoiled food.

17. Become a “comparison shopper”. Buy “specials” from several stores.

18. If you don’t have one, invest in a new or good used freezer.

19. Read labels. Remember that ingredients are listed in order by weight.

20. Purchase only what you will use and eat everything you buy.
21. Visit your grocer as LEAST often as possible.

22. Trade money-saving recipes with friends, relatives, neighbors.

23. When grocery shopping, carry a list and stick to it!

24. Shop only on a FULL stomach. Never when hungry.

25. Never take children grocery shopping with you.

26. Clip, save and use “store coupons”. Trade those you don’t need.

27. Watch for grocery store “sale” ads and shop the store’s specials.

28. Watch the cash register when checking out. Errors can be costly.

29. Buy your favorite foods in the largest size containers available.

30. Buy cheaper “store” or “house” brands.

31. Avoid the supermarket’s “gourmet” section.

32. Stock up on genuine bargains.

33. Ignore advertisements for “new” or “improved” convenience products.

34. Avoid all convenience foods and items with long lists of additives.

35. Stock up on “in season” foods.

36. Pocket big savings by using more poultry in your menu.

37. Avoid non-nutritious foods, junk foods, sugary foods, soft drinks, etc.

38. Dine out less often. When you do, take home leftovers in a “doggie bag”.

39. Grow some of your own herbs, fruits, vegetables.
40. Avoid convenience stores. They’re more expensive.

41. Ask store personnel to steer you to the “best buys”.

42. Buy your favorite foods by the case and ask for discounts.

43. Make your own soups, bakery goods, ice cream, yogurt, cole slaw, jams, etc.

44. Buy unsliced cheese and sandwich meats. Slice them yourself and save.

45. Look for damaged merchandise and ask for price reductions: dented cans, crushed cartons, outdated bakery goods, bruised produce, etc.

46. Buy ONLY food items from your grocery. Buy non-food items elsewhere.

47. Serve a balanced diet and you won’t have to spend on vitamins.

48. Buy “in season” produce from local farmer’s fields, gardens, orchards.

49. Compare prices of foods in various forms - canned, frozen, fresh and dried. Buy the least expensive.

50. Observe “unit pricing”. Compare weights before deciding.

51. Before checking out, weed out the items you don’t need.

52. Limit snacks at home to popped corn, fruit & vegetables.

The original page can be found on-line at http://www.pioneerthinking.com/inthekitchen-readers.html

READERS
Cooking Tips, Recipes & Techniques
www.pioneerthinking.com

1
Homemade Vanilla Extract - BY BRENDA C
Cut 1 vanilla bean into several pieces. Place in a glass jar with 1/3 teaspoon of sugar and 3 ounces of vodka. Place lid on tightly and let vanilla bean steep for one month. Shake every day. It will then be ready to use.
Buildup Remover - BY M. RENARD
Mix a pinch of baking soda in with your regular hair shampoo, to rid your hair of buildup caused by styling products and the environment. It works great.
Love Your Lemons- BY MARLA TUFARELLI LMT, CAT

Next time you go out to eat, order lemon wedges.

Lemons contain bacteria fighting agents. Squeeze the lemon into your water using your knife and fork to clean harmful bacteria off the surface. Squeeze the remaining juice in your hands and cleanse entire surface. The rind contains the oils, a more concentrated form of cleaning agent.

If you’re brave enough not to look paranoid with your guest, peel the lemon, use the rind to clean your silverware, glass, and hands.

An added plus to this cleaning technique is that water with lemon stimulates digestive enzymes to improve digestion and is excellent for internal cleansing as well.
Stretch Tinned Dog Food - BY YVETTE H
Soak any leftover, stale bread in water. Add Gravox powder and heat in microwave so water and gravy powder are easier to mix and soak into bread. Into bread mixture stir in any leftovers or tinned dog food or biscuits, let cool. Your dog will love it!

Thanks For Contributing

The original page can be found on-line at http://www.pioneerthinking.com/bakingsoda.html

Uses For Baking Soda

page 1 of 2
Bicarbonate of soda or baking soda has many different uses in the household. Although much more expensive products have been developed over the years to do the same jobs, baking soda can work for you just as well, if not better. Use it in the following ways:

1. To make your own baking powder, stir and sift together 2 parts of Cream of Tartar to 1 part baking soda and 1 part cornstarch.

2. Be sure to keep an extra box of baking soda by your stove in case of grease or electrical fire. Scatter the powder by the handful to safely put it out.

3. Keep a container of baking soda in your garage as well as in your car to put out a fire. It won’t damage anything it touches.

4. Baking soda will also put out fires in clothing, fuel, wood, upholstery and rugs.

5. Clean vegetables and fruit with baking soda. Sprinkle in water, soak and rise the produce.

6. Wash garbage cans with baking soda.

7. Soak and wash diapers with baking soda.

8. Oil and grease - stained clothing washes out better with soda added to the washing water.

9. Clean your fridge and freezer with dry soda sprinkled on a damp cloth. rinse with clear water.

10. Deodorize your fridge and freezer by putting in an open container of baking soda to absorb odors. Stir and turn over the soda from time to time. Replace every 2 months.

11. Soda absorbs kitty litter odors. Cover the bottom of the kitty box with 1 part soda; then add a layer of 3 parts kitty litter on top.

12. Always add 1/2 cup soda to your washing machine load.

13. Clean combs and brushes in a soda solution.

14. Wash food and drink containers with soda and water.

15. Wash marble-topped furniture with a solution of 3 tablespoons of soda in 1 quart of warm water. Let stand awhile, then rinse.

16. Clean formica counter tops with baking soda on a damp sponge.

17. Wash out thermos bottles and cooling containers with soda and water to get rid of stale smells.

18. To remove stubborn stains from marble, formica or plastic surfaces, scour with a paste of soda and water.

19. Wash glass or stainless steel coffee pots (but not aluminum) in a soda solution ( 3 tbsp. soda to 1 quart water).

20. Run you coffee maker through its cycle with a soda solution. Rinse.

21. Give baby bottles a good cleaning with soda and hot water.

22. Sprinkle soda on barbecue grills, let soak, then rinse off.

23. Sprinkle soda on greasy garage floor. Let stand, scrub and
rinse.

24. Polish silverware with dry soda on a damp cloth. Rub, rinse and dry.

Uses For Baking Soda

page 2 of 2
25. For silver pieces without raised patterns or cemented-on handles: place the silver on aluminum foil in an enamel pot. Add boiling water and 4 tbsp. baking soda. Let stand, rinse and dry.

26. Reduce odor build-up in your dishwasher by sprinkling some soda on the bottom.

27. Run your dishwasher through its cycle with soda in it instead of soap to give it a good cleaning.

28. To remove burned-on food from a pan: let the pan soak in soda and water for 10 minutes before washing. Or scrub the pot with dry soda and a moist scouring pad.

29. For a badly-burned pan with a thick layer of burned-on food: pour a thick layer of soda directly onto the bottom of the pan, then sprinkle on just enough water so as to moisten the soda. Leave the pot overnight, then scrub it clean next day.

30. Rub stainless steel and chrome with a moist cloth and dry baking soda to shine it up. Rinse and dry. On stainless steel, scrub in the direction of the grain.

31. Clean plastic, porcelain and glass with dry soda on a damp cloth. Rinse and dry.

32. Remove that bad smell from ashtrays with soda and water.

33. Sprinkle a bit of dry soda in your ashtrays to prevent smoldering and reduce odor.

34. Clean your bathroom with dry soda on a moist sponge - sink, tub, tiles, shower stall, etc.

35. Keep your drains clean and free-flowing by putting 4 tablespoons of soda in them each week. Flush the soda down with hot water.

36. Soak your shower curtains in water and soda to clean them.

37. Bee sting: use a poultice of baking soda and water.

38. Windburns: moisten some baking soda and apply directly.

39. Making Play Clay with baking soda: combine 1 1/4 cups water, 2 cups soda, 1 cup cornstarch.

40. Use soda as an underarm deodorant.

41. If your baby spits up on his shirt after feeding, moisten a cloth, dip it in baking soda and dab at the dribbled shirt. The odor will go away.

42. When scalding a chicken, add 1 tsp. of soda to the boiling water. The feathers will come off easier and flesh will be clean and white.

43. Repel rain from windshield. Put gobs of baking soda on a dampened cloth and wipe windows inside and out.

44. Add to water to soak dried beans to make them more digestible.

45. Add to water to remove the “gamey” taste from wild game.

46. Use to sweeten sour dishcloths.

47. Use dry with a small brush to rub canvas handbags clean.

48. Use to remove melted plastic bread wrapper from toaster. Dampen cloth and make a mild abrasive with baking soda.

Readers Tips:

Mix a pinch in with your regular hair shampoo, to rid your hair of buildup caused by styling products and the environment. It works great. -BY: M. RENARD

The original page can be found on-line at http://www.pioneerthinking.com/vinegar.html

Sixty Uses Of Vinegar

1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily.

2. Thirst-quenching drink: apple cider vinegar mixed with cold water.

3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half water. Place the chairs out in the hot sun to dry.

4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn blisters.

5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.

6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and keeping it in a sealed container.

7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.

8. Rinse glasses and dishes in water and vinegar to remove spots and film.

9. Prevent grease build-up in your oven by frequently wiping it with vinegar.

10. Wipe jars of preserves and canned food with vinegar to prevent mold-producing bacteria.

11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked cloth.

12. Clean windows with vinegar and water.

13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy water.

14. Clean breadbox and food containers with vinegar-dampened cloth to keep fresh-smelling and clean.

15. Pour boiling vinegar down drains to unclog and clean them.

16. Clean fireplace bricks with undiluted vinegar.

17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper, bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.

18. Make your catsup and other condiments last long by adding vinegar.

19. To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.

20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath.

21. When boiling eggs, add some vinegar to the water to prevent white from leaking out of a cracked egg.

22. When poaching eggs, add a teaspoon of vinegar to the water to prevent separation.

23. Weight loss: vinegar helps prevent fat from accumulating in the body.

24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of sherry and 2 tablespoons of vinegar.

25. Add a spoonful of vinegar when cooking fruit to improve the flavor.

26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.

27. Add vinegar to boiling ham to improve flavor and cut salty taste.

28. Improve the flavor of desserts by adding a touch of vinegar.

29. Add vinegar to your deep fryer to eliminate a greasy taste.

30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.

31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.

32. Use vinegar instead of lemon on fried and broiled foods.

33. To remove lime coating on your tea kettle; add vinegar to the water and let stand overnight.

34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup turpentine. Blend.

35. Apply vinegar to chapped, cracked skin for quick healing.

36. Vinegar promotes skin health: rub on tired, sore or swollen areas.

37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding vinegar into the system.

38. Rub vinegar on the cut end of uncooked ham to prevent mold.

39. Clean jars with vinegar and water to remove odor.

40. Avoid cabbage odor by adding vinegar to the cooking water.

41. Skunk odor: remove from pets by rubbing fur with vinegar.

42. Paint adheres better to galvanized metal that has been wiped with vinegar.

43. Pets’ drinking water: add vinegar to eliminate odor and encourage shiny fur.

44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.

45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional crust.

46. Half a teaspoon per quart of patching plaster allows you more time to work the plaster before it hardens.

47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in fridge.

48. Poultry water: add vinegar to increase egg production and to produce tender meat.

49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling with boiling vinegar.

50. Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.

51. Add 1 teaspoon vinegar to cooking water for fluffier rice.

52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.

53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled water.

54. For a shiny crust on homemade bread and rolls: just before they have finished baking, take them out, brush crusts with vinegar, return to oven to finish baking.

55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim milk and 1 tsp. vinegar.

56. Boil vinegar and water in pots to remove stains.

57. Remove berry stains from hands with vinegar.

58. Prevent sugaring by mixing a drop of vinegar in the cake icing.

59. Cold vinegar relieves sunburn.

60.When boiling meat, add a spoonful of vinegar to the water to make it more tender.

Bonus:

61. Marinate tough meat in vinegar overnight to tenderize.

62. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.

The original page can be found on-line at http://www.pioneerthinking.com/salt.html

Sixty Uses Of Salt

Although you may not realize it, simple table salt has a great number of uses other than simply seasoning your food. The following list will give you sixty uses of salt, many of which you probably didn’t realize:

1. Soak stained hankies in salt water before washing.

2. Sprinkle salt on your shelves to keep ants away.

3. Soak fish in salt water before descaling; the scales will come off easier.

4. Put a few grains of rice in your salt shaker for easier pouring.

5. Add salt to green salads to prevent wilting.

6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.

7. Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way.

8. A tiny pinch of salt with egg whites makes them beat up fluffier.

9. Soak wrinkled apples in a mildly salted water solution to perk them up.

10. Rub salt on your pancake griddle and your flapjacks won’t stick.

11. Soak toothbrushes in salt water before you first use them; they will last longer.

12. Use salt to clean your discolored coffee pot.

13. Mix salt with turpentine to whiten you bathtub and toilet bowl.

14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.

15. Boil clothespins in salt water before using them and they will last longer.

16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened with flour

17. Add a little salt to the water your cut flowers will stand in for a longer life.

18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up the stain.

19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface.

20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.

21. Use a mixture of salt and lemon juice to clean piano keys.

22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.

23. Rinse a sore eye with a little salt water.

24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.

25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.

26. Use salt for killing weeds in your lawn.

27. Eliminate excess suds with a sprinkle of salt.

28. A dash of salt in warm milk makes a more relaxing beverage.

29. Before using new glasses, soak them in warm salty water for awhile.

30. A dash of salt enhances the taste of tea.

31. Salt improves the taste of cooking apples.

32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.

33. Rub any wicker furniture you may have with salt water to prevent yellowing.

34. Freshen sponges by soaking them in salt water.

35. Add raw potatoes to stews and soups that are too salty.

36. Soak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains.

37. Clean your greens in salt water for easier removal of dirt.

38. Gelatin sets more quickly when a dash of salt is added.

39. Fruits put in mildly salted water after peeling will not discolor.

40. Fabric colors hold fast in salty water wash.

41. Milk stays fresh longer when a little salt is added.

42. Use equal parts of salt and soda for brushing your teeth.

43. Sprinkle salt in your oven before scrubbing clean.

44. Soaked discolored glass in a salt and vinegar solution to remove stains.

45. Clean greasy pans with a paper towel and salt.

46. Salty water boils faster when cooking eggs.

47. Add a pinch of salt to whipping cream to make it whip more quickly.

48. Sprinkle salt in milk-scorched pans to remove odour.

49. A dash of salt improves the taste of coffee.

50. Boil mismatched hose in salty water and they will come out matched.

51. Salt and soda will sweeten the odor of your refrigerator.

52. Cover wine-stained fabric with salt; rinse in cool water later.

53. Remove offensive odors from stove with salt and cinnamon.

54. A pinch of salt improves the flavor of cocoa.

55. To remove grease stains in clothing, mix one part salt to four parts alcohol.

56. Salt and lemon juice removes mildew.

57. Sprinkle salt between sidewalk bricks where you don’t want grass growing.

58. Polish your old kerosene lamp with salt for a brighter look.

59. Remove odors from sink drainpipes with a strong, hot solution of salt water.

60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

The original page can be found on-line at http://www.pioneerthinking.com/teas.html

Teas From Plants Around You And Their Benefits

All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water.

Always steep. This means pouring hot water over material and letting set for 5 - 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.

Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.

Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and dried for later use. Claimed by some to be a blood thinner, a blood purifier, to help bronchitis, a stimulating spring tonic. Mostly it is used for pure enjoyment.

Birch Tea (Wintergreen): Black, yellow and white birch. Dried leaves can be used year round. A large handful of fresh leaves steeped in hot water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to reduce pain of passing kidney stones, and a fever reducer. Cold it was used as a mouthwash.

Blackberry/Raspberry Tea: The dried mature leaves of these brambles make a good tea. Used to help control diarrhea, as a blood purifier and tonic. Use all year round.

Blueberry Tea: The dried mature leaves are steeped until cool and drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to help inflamed kidneys and increase the flow of urine. Somewhat bitter. Use all year round.

Alfalfa Tea: The dried and powdered leaves and flower heads make a very nutritious tea, but it is somewhat bland. We suggest mixing them with normal teas to stretch them and add nutrition. Its vitamin content was the reason it was used. Used all year round.

Wild Strawberry Tea: Use dried leaves normally. Pour several cups boiling water over a handful of fresh leaves in the evening. Cover and let steep overnight. Strain water and reheat in the morning. Believed to help with a multitude of things, from stomach troubles, eczema, diarrhea, etc. According to experts, it is much more healthful than purchased coffee or teas. Use all year round.

Wild Rose-Hip Tea: A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu.
Also for sore throat.

Sweet Goldenrod Tea (Anise): Can use dried or fresh leaves or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.

The original page can be found on-line at http://www.pioneerthinking.com/hb_sweettips.html

Home >> Lifestyle: Uses For:

Cooking with Honey
by The National Honey Board

For best results, use recipes developed for using honey. When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. With a little experimentation, honey can replace all the sugar in some recipes.

When baking with honey, remember the following:

* Reduce any liquid called for by 1/4 cup for each cup of honey used.
* Add 1/2 teaspoon baking soda for each cup of honey used.
* Reduce oven temperature by 25° F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

A 12-ounce jar of honey equals a standard measuring cup.

Storing Honey

Store honey at room temperature – your kitchen counter or pantry shelf is ideal.

Storing honey in the refrigerator accelerates the honey’s crystallization. Crystallization is the natural process in which liquid in honey becomes solid.

If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve. Or, place the honey in a microwave-safe container with the lid off and microwave it, stirring every 30 seconds, until the crystals dissolve. Be careful not to boil or scorch the honey.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Color, Flavor and Form

Honeys differ in color and flavor depending on what blossoms the honey bees visit in search of nectar. Honey color ranges from almost colorless to dark amber brown and its flavor varies from delectably mild to richly bold. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger.

Honey comes in a variety of forms including liquid, whipped and comb. Free of any crystals or wax, liquid honey is extracted from the comb in the hive by centrifugal force, gravity, straining or other means. Whipped honey (also known as cremed honey) is finely crystallized so that it remains creamy and spreadable. Comb honey is honey that comes as it was produced – in the honey bees’ wax comb.

Health Benefits

Research has shown that unlike most other sweeteners, honey contains small amounts of a wide array of vitamins, minerals, amino acids and antioxidants.

Honey, a rich source of carbohydrates, provides a quick source of energy.

Honey’s unique composition makes it an effective antimicrobial agent, useful for treating minor burns and scrapes, and for aiding the treatment of sore throats and other bacterial infections.

For more uses for honey, including recipes visit http://www.honey.com/

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ARTICLE POSTED MARCH 10, 2003

The original page can be found on-line at http://www.pioneerthinking.com/tk_cleaners.html

Homemade Cleaners
By Tawra Kellam

Here are some tips for using and making your own household cleaners from Dining On A Dime Cookbook. Most are simple and only take a few minutes to mix.

NEVER MIX AMMONIA AND BLEACH! Mixing these chemicals creates a harmful gas that can be fatal!

If you don’t want to make your own cleaning supplies either purchase the store brands at your dollar store at bulk at a janitor supply.

Buy 1 gallon of bubble bath and use instead of liquid hand soap. It is much cheaper and smells better than regular hand soap.

Read the labels on any cleaning product you buy, even on common products that you, your mom and grandmother have used for years. For example for generations women have used ammonia to disinfect their kitchens, but ammonia is not a disinfectant, it is a de-greaser. It works great for that greasy grimy build-up on floors, but it isn’t actually disinfecting anything.

Mark your cleaning pail with fingernail polish to indicate the levels of water you usually use for your jobs (i.e. 1/2 gal., 1 gal.) That way you don’t waste water.

When using cleansers, tear the tab back only part way. Then you only get half as much cleanser so that you don’t wash as much unused cleanser down the drain.

Save on spray cleaners. Spray the solution on a rag and then wipe. This way the extra spray cleaner is not wasted and you save time by not having to rinse off the over spray.

Use fabric softener sheets to dust furniture and television screens. The sheets make your furniture smell good, but more importantly, eliminate static so dust won’t be attracted to these surfaces.

All purpose/Window Cleaner

1/2 cup ammonia
2 cups rubbing alcohol
water
1 tsp. dishwashing liquid

In a one-gallon container, mix ammonia and rubbing alcohol. Fill almost to the top with water. Add dishwashing liquid and mix. Top off with water. Rated by Consumer Reports Magazine to work much better (and much cheaper) than most commercial window and kitchen sprays. Alcohol is the secret ingredient - it’s what commercial window washers use.
*Safe on most, but not all, household surfaces.

I use this to clean almost everything from the bathroom to the window. This the main cleaner I use in my house.

Ready Mop Cleaner Refill

1 gallon water
1 cup ammonia
1/2 cup vinegar
water

Mix ingredients and pour use in your mops instead of buying commercial cleaner.

Tip: Use a piece of scrap fleece, scrap flannel or micro-fiber towels (purchased at automotive stores) to replace your SwiferTM or Clorox Ready MopTM disposable pads. Cut several to size to have on hand. When soiled throw in the wash and launder as usual. Note: Don’t use ammonia on wood floors. Just use vinegar and water or water and Murphy’s oil soap.

Daily Shower Cleaner

1/4 cup concentrated cleaner (Lysol is a good brand)
1/2 cup isopropyl alcohol
water

Pour cleaner and alcohol into quart spray bottle. Add enough water to fill. Thoroughly clean shower before using. Spray on shower daily. Use daily to prevent water deposits and soap scum.

Homemade Cleaning Wipes

1 round baby wipe container*
1 roll of paper towels**
2-4 cups cleaning solution (homemade is fine)

Recycle a used round baby wipe container. Cut a roll of paper towel in half, (an electric or serrated knife works best for this.) Remove the center cardboard. Place 1/2 of the paper towels in the baby wipe container. Pour cleaning solution into the container. (The amount will depend of the absorbency of your paper towels.) This can be used for window cleaner, all purpose cleaner, or disinfectant cleaner. Pull the first paper towel out of the center of the roll, through the hole in the container lid. If the paper towels dry out before they are all used add more solution or some water.

*If you don’t have a baby wipe container, you can use a round plastic container and just drill or punch a large hole in the center of the lid.
**It is best to use expensive, thick paper towels. The cheap ones won’t hold up to scrubbing.

Face/Hand Wipes

2 tablespoons liquid baby bath
2 cups water

Bathroom Wipes

1/2 cup pine cleaner
2 cups water

Window Wipes

1 cup glass cleaner
1 1/2 cups water

Outdoor Window Washer

3 Tbsp. liquid dishwashing soap
1 Tbsp. anti-spotting agent (Jet DryTM)

Put soap and anti-spotting agent into a spray bottle attachment for your garden hose. Spray upper windows and let them dry. This is for cleaning the higher windows on your house that you can’t reach except with a ladder.

Tough Hand Cleaner

1/4 cup Fels Naptha*, grated
2 Tbsp. mason’s sand or pumice
1 cup water
2 cup plastic container (16 oz. cottage cheese container works great)

Place soap and water in a saucepan. Place over low heat; stir until soap is melted. After mixture cools, add mason’s sand or pumice. Store in a cottage cheese container or margarine tub. Dip fingers into soap mixture and lather hands. Rinse well.

*Any grated bar of soap will work but Fels Naptha removes the stains better.

Skunk Smell Remover
1 qt. hydrogen peroxide
1/4 cup baking soda
1 tsp. dish detergent

Sponge on and let dry. Safe for use on cats and dogs.

Author:

Jill Cooper and Tawra Kellam are frugal living experts and the editors of http://www.LivingOnADime.com/. As a single mother of two, Jill Cooper started her own business without any capital and paid off $35,000 debt in 5 years on $1,000 a month income. Tawra and her husband paid off $20,000 debt in 5 years on $22,000 a year income.

The original page can be found on-line at http://www.pioneerthinking.com/aicr_powertreats.html

Healthy Whole-Grain “Power” Treats - Makes 12 servings.

* 3 cups (half 10-ounce bag) miniature marshmallows
* 1 1/2 Tbsp. unsalted butter
* 2 cups puffed whole-grain cereal
* 1/2 cup whole grain flake cereal
* 1/2 cup pecans, chopped, or salted roasted soynuts
* 1/2 cup raisins

Coat a 9-inch square baking dish with cooking spray. Line pan with plastic wrap, letting edges hang over sides of pan. Coat plastic with cooking spray. Coat a wooden mixing spoon with cooking spray and set aside, close to stove.

In large saucepan over medium heat, cook marshmallows and butter until they are melted and start to color, about 3 minutes, stirring constantly. Take pot off heat.

Using coated spatula, stir in two cereals, nuts and raisins until dry ingredients are well coated with marshmallow mixture.

Turn mixture into prepared pan. Using wet hands, smooth and press mixture into an even layer. (You can also lightly spray your hands with cooking spray to do this.). Set aside to cool. Invert pan over cutting board. Lift off plastic. Using serrated knife, cut into squares, or rectangles about the size of a small candy or power bar.

Per serving: 128 calories, 5 g. total fat (1 g. saturated fat), 21 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 27 mg. sodium.

The original page can be found on-line at http://www.pioneerthinking.com/aicr_butternut.html

Butternut Squash Enchiladas with Salsa Verde - Makes 8 servings.

* 1 package (16 oz.) diced peeled butternut squash, or 1 1/4 lb. squash, seeded, peeled and diced
* Canola oil spray
* 1 can (15.5 oz.) pinto beans, rinsed and drained
* 3/4 cup (3 oz.) crumbled reduced-fat feta cheese, divided
* 8 large (about 7-inch) corn tortillas
* 1 jar (16 oz.) salsa verde
* Salt and freshly ground black pepper, to taste
* 1/4 cup chopped fresh cilantro leaves, for garnish (optional)

Place squash in medium saucepan. Add 1 cup water. Cover pot tightly, and place over medium-high heat. Cook until squash is tender but not mushy, 12-15 minutes, depending on size of cubes. Drain squash, and set aside.

Meanwhile, preheat oven to 350 degrees. Select a baking dish just large enough to hold the eight tortillas, folded over and slightly overlapping, so that they fit snuggly in the dish. (You may want to “test” and see if the baking dish is the proper size by arranging unfilled, folded tortillas in it, as they would be once filled and ready to bake.) using the canola oil spray, lightly coat the interior of the baking dish and set aside.

Place beans in mixing bowl. Using fork, partially mash beans. Add squash and blend, leaving mixture coarsely mashed, with some beans still whole. Mix in 1/2 cup of the cheese. Season filling to taste with salt and pepper.

Coat a tortilla on both sides with cooking spray. Lay it on a plate. Spoon 3/4 cup of filling on one half of the tortilla. Fold tortilla in half over filling. Set it at one end of the baking dish. Repeat, placing filled tortillas so they overlap, filling baking dish tightly. Pour puréed sauce over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil.

Bake enchiladas about 30 minutes, until they are heated through and tortillas are soft. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.

Per serving: 180 calories, 2 g. total fat (1 g. saturated fat), 33 g. carbohydrate, 8 g. protein, 7 g. dietary fiber, 479 g. sodium.

The original page can be found on-line at http://www.pioneerthinking.com/aicr_quiche.html

The Edible Incredible Egg

BY FROM THE AMERICAN INSTITUTE FOR CANCER RESEARCH

Eggs have been fighting an uphill battle for years against their image as cholesterol bombs. But in recent years, several studies have shown that egg consumption does not necessarily raise blood cholesterol or increase risk of heart disease.

Current heart-related nutrition recommendations still encourage limiting eggs to no more than four a week, especially the yolk, which contains the cholesterol. However, the cholesterol-raising saturated fat content of whole eggs is not particularly high.

Health experts think it is more important to limit foods high in saturated fat (fatty meats and dairy products) and trans-fatty acids (found in certain semi-hard oils, fried foods and commercial goods like pastries, chips and crackers). If your cholesterol level is healthy and you want to increase your consumption of eggs, have your cholesterol checked after a few months to make sure it’s still at a healthy level.

Egg whites are an excellent source of protein and riboflavin. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus.

Phosphorus is an important mineral, along with calcium, for the structure of bones and teeth, and is necessary for the many chemical reactions needed to produce energy for our bodies. Most of the phosphorus in our diets comes from dairy products, whole grains, meat, poultry, fish and eggs.

It’s National Egg Month, so celebrate with this spinach and red pepper quiche. Just hold the sausage and bacon.

Spinach and Red Pepper Crustless Quiche - Makes 4 servings.

* Canola oil spray
* 2 large eggs
* 2 large egg whites
* 1 1/2 cup reduced-fat (2 %) milk
* 1 pkg. (10 oz,) frozen chopped spinach, thawed and squeezed dry
* 1/2 cup cup finely chopped green tops of scallions
* Pinch each of salt and freshly ground black pepper, or to taste
* 1/2 cup finely grated 1% Swiss or Jarlsberg cheese, lightly packed
* 1 medium red bell pepper, seeded and roasted, or half of a 7-oz. jar roasted peppers, drained and cut into narrow strips.

Preheat oven to 375 degrees. Coat the inside of an 8-inch square baking dish with the cooking spray.

In a bowl, whisk together eggs, egg whites and milk. Add spinach, scallions, salt and pepper. Stir to combine well and pour into baking dish.

Arrange cheese to cover spinach mixture. Lay roasted pepper over cheese in one layer, pressing down gently so some of the egg mixture flows up over the cheese.

Bake until quiche is set, the top lightly puffed and the bottom browned, about 30-40 minutes. Run a sharp knife around edges. Let stand 15 minutes before cutting into squares and serving.

____________________________________

AICR offers a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to 5 p.m. ET, a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer. The American Institute for Cancer Research is the only major cancer charity focusing exclusively on the link between diet, nutrition and cancer. The Institute provides a range of education programs that help millions of Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. The Institute has provided more than $65 million in funding for research in diet, nutrition and cancer. AICR’s Web address is www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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ARTICLE POSTED MAY 17, 2004

The original page can be found on-line at http://www.pioneerthinking.com/dth_burger.html

Ten Tips to Building a Better Burger
By: Deborah Taylor-Hough

Summer’s almost here and if you’re anything like me, you’ve already made that annual trip to the store to refill the propane tank on your backyard grill.

One thing I often hear from guests is that my barbequed burgers actually taste good ... rather than just being hard and dry as hockey pucks like so many of those traditional family reunion barbequed hamburgers we’ve all endured from time to time.

In honor of the hallowed summertime tradition of outdoor cooking, here are some of my favorite tips for finding your way to Hamburger Heaven in your own backyard.

1) Don’t build your burger from low fat meat. Get a package of ground beef with an 80/20 or even a 70/30 ratio of meat to fat. The fat keeps it moist and flavorful and drains off during the cooking process so the calorie count ultimately isn’t much higher than the lower fat varieties ... but the flavor is so much better. Be aware, thought, that the higher the fat content in your meat, the more the patty will shrink while cooking. So plan accordingly.

2) For additional flavor, try mixing ground beef with other ground meats like pork, sausage or lamb. A good ratio is two parts beef to one part other meat. Also, if you use ground turkey to save money, keep in mind that turkey is probably one of the least stable burger materials you can find, so mix it 50/50 with ground beef to keep those burgers in one piece on the grill.

3) When forming burgers, mix the ingredients together gently, handle your burger patties as little as possible, and don’t fully compress the meat ... remember, you’re not making meatloaf or meatballs. If you form the raw beef into patties with wet hands, the grease won’t stick to your skin nearly as much.

4) If you like adding extra things to your ground beef before making patties, make sure to keep the pieces small. Large chunks of onion or garlic make the patty unstable and more apt to fall apart while cooking. Be sure to finely chop or grate all added veggies.

5) Some particularly tasty additions to the burger mix are: freshly ground pepper, minced garlic, finely chopped onion, Worcestershire sauce, grated carrot, crushed vinegar & salt potato chips, or soy sauce. I’ve discovered that burger purists tend to insist on top-of-the-line ground beef (Sirloin) with nothing added but salt and pepper (after grilling). Honestly, I love a good, pure burger ... but sometimes it’s fun to add the extras for variety. Also, if you add steak sauce or applesauce to your burger patties, try mixing in some dry bread crumbs, quick-cooking oats, or beaten eggs to help stabilize the burgers.

6) Cook over a medium flame rather than a high one. You want to cook the patties just slow enough to cook all the way through. You don’t want them charred on the outside and a raw mess on the inside.

7) Don’t press down on the cooking burger patties with your spatula or flip the burger using tongs that squeeze the burger. You’ll just be squeezing out all the delicious juiciness and leaving behind a much dryer and tougher finished product. Make an indentation with your thumb in the center of each burger before cooking to help keep them flat without squishing them under the spatula.

8) Never — I repeat, “Never!” — poke your cooking burger patties with a fork or other pointy object. It’s a guaranteed trip to Hockey Puck Hamburger Land when all those delicious juices pour out through that hole.

9) The less you move the burgers around on the grill, the better looking the grill marks. Ideally, you only want to turn the burger once, but be sure to focus on safety and full cooking more than making the prettiest burgers on the block. You’ll hear mixed messages from burger aficionados about what temperature to cook the burgers and how often to flip them, but I tend to not worry about the perfect grill marks and have found that frequent flipping tends to keep the juices in the burger a bit better.

10) Let the burgers rest for a minute or two before serving to give a chance for the juices to settle. Serving too soon may cause the burgers to dry out. Rather than melting cheese onto the burgers during the grilling process, I like to set the cheese slices on top of the finished burgers while they’re “resting.” The cheese melts without dripping off the burger onto the grill. When the cheese is done melting, the burgers are done resting and ready to serve.

Add your favorite toppings and enjoy!

—Deborah Taylor-Hough is the author of the bestselling Frozen Assets series, Frugal Living For Dummies(R), Mix-and-Match Recipes, and A Simple Choice: A Practical Guide for Saving Your Time, Money and Sanity. Debi’s also edits the Simple Times, Solo Parents, and Bright-Kids e-zines. http://thesimplemom.wordpress.com/

The original page can be found on-line at http://www.pioneerthinking.com/aicr_greenpotatoes.html

Green Mashed Potatoes - Makes 4 servings or 2 cups.

* 1 1/2 lightly-packed cups baby spinach leaves
* 3/4 lb. small potatoes, preferably yellow-fleshed
* 1 large garlic clove, peeled
* 1/4 cup finely chopped scallions, green part only
* 1 Tbsp. extra-virgin olive oil
* Salt and freshly-ground black pepper

Place the spinach in a food processor. Whirl, stopping as needed to scrape down the sides of the bowl, until the spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.

Place the potatoes and garlic in a saucepan. Add cold water until the level is 2-inches above the potatoes. Set over medium-high heat until the water boils, then reduce the heat and cook until the potatoes are very soft, 20 to 25 minutes, depending on their size.

Drain the potatoes and garlic in a colander, then immediately return them to the hot pot, shaking the pot until the potatoes look dry. With a fork, roughly mash the potatoes to break them up. Add the spinach, scallions and oil. Mash until the potatoes are fluffy and bright green, with the skins well mixed in. The spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.

Per serving: 103 calories, 4 g. total fat (less than 1 g. saturated fat), 16 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 22 mg. sodium.

http://www.pioneerthinking.com/aicr_polenta.html

Must Ethentic Be Authentic

BY DANA JACOBI FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH

I used to be an ethnic food snob. Before making a recipe, I would travel clear across town to get ingredients imported from the country where the dish originated. Any amount of preparation was acceptable. I stirred polenta as patiently as an Italian “nonna,” tolerant of how it splattered all over the stove. I gently simmered oxtails to make rich broth for Vietnamese pho, and I even ground dried soybeans to make tofu from scratch. What finally cured me was a food experience that was memorable, but not in a positive way.

African cooking has always attracted me. I once persuaded the mother of an Ethiopian acquaintance to spend an entire day teaching me to make “injera,” the big, limp sheets of bread that serve as much as a plate as a national staple, plus several intensely-spiced stews and “niter kibbe,” the spiced clarified butter essential to many Ethiopian dishes.

Exploring food stores where African immigrants shopped, I discovered millet imported from West Africa. Familiar with millet that is light yellow and looks like bird-seed, I was startled to see this kind had round, quinoa-size grains the color of gravel, in an assortment of blue and greenish grays. When I followed the shopkeeper’s instructions for boiling millet, my apartment smelled like fish was cooking. I will never know if the final, mush-soft result was authentic, but it tasted oddly earthy and strange to my palate.

This cured me of achieving the most authentic dishes. Now I use ethnic ingredients more casually. One I rely on is the cooked polenta sold in a plastic tube (like sausage, but shelved unrefrigerated), an especially easy way to enjoy a whole grain. I layer thin slices with cheese and tomato sauce to make lasagne almost instantly, or sauté inch-thick slices in a skillet until golden brown, then top them with garlic-sautéed spinach and grated pecorino. Going fusion, I sometimes cook up tomatoes and bell peppers, then crumble in the polenta. Broken up, it resembles scrambled eggs and makes a complete dish perfect for breakfast or dinner.

Scrambled Polenta - Makes 4 cups or 4 servings.

1 Tbsp. extra-virgin olive oil
1 medium green bell pepper, seeded and diced
2 medium plum tomatoes, seeded and diced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, finely chopped
2 tsp. butter
1 tsp. ground cumin
1 tsp. dried oregano
Salt and freshly ground black pepper
One tube (16-18 oz.) prepared polenta, cut in 1/2” slices
1/2 cup chopped scallions, white and green parts
1/2 cup crumbled reduced-fat feta cheese, about 2 oz.
1 Tbsp. fresh lime juice
1/4 cup cilantro leaves, chopped

In a medium skillet, heat the oil over medium-high heat. Add the green pepper, tomatoes and jalapeno, and cook, stirring occasionally, until the peppers are bright green, 2 minutes. Mix in the garlic, cumin and oregano. Cook, stirring with a wooden spoon, until the tomatoes start to soften, 2 minutes. Season to taste with salt and pepper.

A few slices at a time, crumble the polenta into the pan in chunks. Cook, stirring, until the polenta is heated through. Off the heat, mix in the scallions, cheese and lime juice. Check seasoning and add salt and pepper if desired. Divide the polenta among 4 plates.

Garnish with the cilantro, and serve.

Per serving: 174 calories, 5 g. total fat (5 g. saturated fat), 26 g. carbohydrate, 7 g. protein, 4 g. dietary fiber, 630 mg. sodium.

AUTHOR:
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results. It has contributed more than $82 million for innovative research conducted at universities, hospitals and research centers across the country. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its Web site, http://www.aicr.org. AICR is a member of the World Cancer Research Fund International.
RECIPE POSTED APRIL 09, 2007