Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
>>> If Eagle says it’s fine, then I’m sure it is. <<<
There have been a couple of times that I left a run of quarts in the canner to cool because it was late at night and I fell asleep, but the last time happened to be a run of meat, and the canner was less than easy to clean up..will not do that again..
not sure that’s fine, but I squeaked by .
I normally remove the jars as soon as the pressure equalizes (meaning it is safe to remove the lid)..
Chicken in Pumpkin Seed Sauce
Posted by: “Shirl
Chicken in Pumpkin Seed Sauce
* 1/4 Cup Shelled pumpkin seeds
* 4 Ounces Mild green chiles — drained
* 1 Tomato — cut into large chunks
* 1 Clove Garlic — chopped
* 1 Jalapeno — stemmed, and seeded
* 1/2 Cup Chicken broth
* 1/2 Cup Fresh Cilantro — chopped
* 1 Tablespoon oil
* 1 Red bell pepper — 1/2” cubes
* 1 Pound Chicken
* Salt and pepper to taste
* 2 teaspoons Chile pepper of choice — (pure chile powder)
* 1 Cup Corn kernels
* 2 Tablespoons Lime Juice
Cut chicken into pieces, marinate with 1 Tablespoon lime juice, chile
powder, salt, pepper and garlic. Let sit at least 20 minutes.
Toast pumpkin seeds, in a heavy skillet over low heat, 3 minutes or until
fragrant. In a blender add the nuts, chiles, tomato, garlic, jalapeno, chix
broth, pinch of salt and cilantro. Process until smooth
In a large heavy skillet over med-high heat, add olive oil. Once hot add
bell pepper and cook 4 minutes. Add chicken pieces and saute for 4 minutes,
reserving marinade. Once chicken is cooked add remaining marinade and cook
till almost gone. Pour in sauce and simmer 10 minutes.
Stir in corn and lime juice, simmer for a few minutes, taste for seasoning
and serve.
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4a. Black Bean Dip
Posted by: “Shirl
Black Bean Dip
* 2 tablespoons vegetable oil
* 1 large red onion — diced small
* 2 tablespoons garlic — minced
* 1 pound dried black beans — soak overnight
* 2 bottles beer — of your choice
* 1 cup white vinegar
* 3 cups cold water
* 1/4 cup tomato catsup
* 1 tablespoon ground cumin
* 1 tablespoon chili powder
* 1 tablespoon dry mustard
* 1 teaspoon ground cinnamon
* 1 tablespoon fresh red or green chile of your choice — minced
* 1 cup sour cream
* 1/2 cup fresh cilantro — chopped
* 1/4 cup lime juice — about 2 limes
* salt and pepper — to taste
METHOD:
In a large saucepan, heat the oil over medium-high heat until hot but not
smoking. Add the onion and cook, stirring occasionally, until it begins to
turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an
additional 30 seconds. Add the drained beans, beer, vinegar, and water and
bring the mixture to a boil. reduce the heat to low and simmer for about 1
1/2 hours, stirring occasionally, until the beans are mushy, adding more
beer or water if the mixture becomes too dry.
Remove from the heat, add the catsup, cumin, chili powder, mustard,
cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20
minutes), then puree the mixture in a blender or food processor until very smooth.
With the mixture still in the blender or food processor, add the sour
cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well
mixed. If the mixture is too thick, thin it with more beer. This mixture will
keep, covered and refrigerated, about 4 days.
Serving Size : 8
To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/
THEME (Ground Beef): Hungarian Stuffed Cabbage
Posted by: “Sue H.”
Hungarian Stuffed Cabbage
Recipe By :Mrs. Jesse B. Scott, Missouri
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 pound ground beef
8 large cabbage leaves
1/2 cup cooked rice
1 egg
1/3 cup milk
1 teaspoon salt
dash of pepper
2 tablespoons chopped onion
2 tablespoons fat
1 cup cooked tomatoes
Combine the raw beef, rice, egg, milk, seasoning and onion. Parboil cabbage leaves 3 to 5 minutes. Stuff leaves with mixture, wrapping leaf around meat mixture, securing with a tooth pick. Roll stuffed leaves in flour, then brown in fat. Add tomatoes and let simmer for 45 minutes. Five minutes before done, a small amount of sour cream may be added.
Source:
“The Workbasket, Volume 15, Number 6, March 1950”
Copyright:
“© 1950 by Modern Handcraft, Inc.”
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Per Serving (excluding unknown items): 308 Calories; 24g Fat (69.3% calories from fat); 13g Protein; 10g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 608mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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2. THEME (Ground Beef): Deep Dish Biscuit Pizza
Posted by: “Sue H.”
Deep Dish Biscuit Pizza
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 pounds ground beef
1/4 cup chopped onion — (1/4 to 1/2) or 2 tablespoons instant minced onion
1/3 cup tomato sauce — or 1 6-ounce can tomato paste
2 tablespoons grated Parmesan cheese
1 teaspoon oregano leaves — (1 to 1½)
1 teaspoon salt
1/4 teaspoon pepper
1 8-ounce can Pillsbury Refrigerated Buttermilk or Country Style Biscuits
1 2-ounce can mushroom stems and pieces — (1/4 cup), drained
1 tomato — sliced
4 ounces shredded mozzarella cheese — (1 cup)
Heat oven to 350°F. Grease 9-inch pie pan. Brown ground beef and onion; drain. Stir in tomato sauce, 1 tablespoon Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust.
Separate biscuit dough into 10 biscuits. Arrange biscuits in prepared pan; press over bottom and up sides to form crust. Spoon hot meat mixture into crust. Place mushrooms over meat mixture. Arrange tomato slices over pizza; sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake at 350°F for 20 to 25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.
One 9-inch pizza.
HIGH ALTITUDE: No change.
Description:
“A fork may be needed to eat this pizza but it’s worth the extra trouble.”
Source:
“Pillsbury #001, Winter Classics, page 31”
Copyright:
“1979 by The Pillsbury Company”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2599 Calories; 213g Fat (74.1% calories from fat); 146g Protein; 21g Carbohydrate; 4g Dietary Fiber; 688mg Cholesterol; 3760mg Sodium. Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 3 Vegetable; 31 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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3. THEME (Ground Beef): Italian Stuffed Shells
Posted by: “Sue H.”
* Exported from MasterCook *
Italian Stuffed Shells
Recipe By :Favorite Brand Name Companies
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
24 creamette jumbo macaroni shells — cooked and drained
1 pound lean ground beef
2/3 cup chopped onion
1 clove garlic — chopped
2 cups boiling water
1 12-ounce can can tomato paste
1 tablespoon wyler’sbeef-flavor instant bouillon or 3 beef-flavor bouillon cubes
1 1/2 teaspoons oregano leaves
1 16-ounce container borden or meadow gold cottage cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg
In large skillet, brown beef, onion and garlic; pour off fat. Stir in water, tomato paste, bouillon and oregano; simmer 30 minutes. In medium bowl, combine cottage cheese, 1 cup Mozzarella, grated Parmesan and egg; mix well. Stuff shells with cheese mixture; arrange in individual ramekins or 13X9-inch baking dish. Pour sauce over shells; cover. Bake in preheated 350º oven 30 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella. Bake 3 minutes longer. Refrigerate leftovers.
Source:
“Treasury Of Christmas Recipes”
S(Formatted for MC8):
“Cyberdiva - 1-05”
Copyright:
“1989 Publications International, Ltd.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 187 Calories; 14g Fat (68.2% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 143mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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4. THEME (Ground Beef): Panang Meatballs
Posted by: “Sue H.”
Panang Meatballs
Recipe By :Avon International Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Appetizers Beef
Thai
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef
3 tablespoons flour — all-purpose
2 tablespoons vegetable oil
2 tablespoons curry powder — red
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon nam pla — (fish sauce)
1 1/2 cups coconut milk
Shape ground beef into 24 1-inch balls; coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well. Add coconut milk. Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice.
COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 711 Calories; 63g Fat (78.0% calories from fat); 24g Protein; 16g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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5. THEME (Ground Beef): Bacon-Stuffed Burgers
Posted by: “Sue H.”
Bacon-Stuffed Burgers
Recipe By :Taste of Home, Sandy McKenzie, Braham, Minnesota
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue Beef
Cheese/Eggs Hamburger
Main Dishes Sandwiches
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 bacon strips
1/4 cup chopped onion
1 can mushroom pieces — drained and finely
— chopped (4 ounces)
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons steak sauce
8 hamburger buns — split and toasted
Leaf lettuce — optional
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons =
drippings. Saut, onion in drippings until tender. Crumble bacon: add =
with mushrooms to skillet and set aside. Mean- while, combine beef, =
pork, cheese, pepper, garlic powder and steak sauce in a large bowl. =
Shape into 16 patties. Divide bacon mixture and place over eight of the =
patties. Place remaining patties on top and press edges tightly to seal. =
Grill over medium coals until well-done (pork sausage in burgers =
requires thorough cooking). Serve on buns, with lettuce if desired. =
Yield: 8 servings.
Busted by Sara Horton, 5/28/98
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Per Serving (excluding unknown items): 308 Calories; 16g Fat (48.4% calories from fat); 16g Protein; 23g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 432mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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6. Refrigerator Dill Pickles
Posted by: “Dorie”
Refrigerator Dill Pickles
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions thinly sliced
5 garlic cloves sliced
1 qt. water
1 qt. white vinegar
1 C. canning salt
Cut each cucumber lengthwise into 4 spears. In a large bowl, combine the cucumbers, dill, onions, and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
To visit group on the web, go to:
http://groups.yahoo.com/group/ARecipe4ALL/
Is North Korea Testing Biological Weapons on Children?
Posted By Gordon G. Chang On July 28, 2009 @ 12:01 am In . Column1 01, . Positioning, Koreas, Science & Technology, World News | No Comments
Is North Korea testing chemical and biological weapons on humans? The answer almost certainly is yes. Is it experimenting on children and the mentally handicapped? Probably so.
After decades of development, Pyongyang has [1] stockpiled 2,500 to 5,000 tons of chemical weapons — mainly mustard gas, sarin, phosgene, and hydrogen cyanide — and is capable of rapid production in time of war. The arsenal, one of the world’s largest, can be fired into South Korea either by artillery shell or with missiles.
When he was director of National Intelligence, John Negroponte cited the North’s chemical weapons as among the “greatest threats” to the United States. The North is believed to operate 12 facilities producing chemicals for war use.
North Korea has also weaponized anthrax, smallpox, pneumonic plague, cholera, and botulism and may have as many as 5,000 tons of biological agents. Kim Jong Il’s militant state is thought to have at least 20 plants involved in developing and producing these weapons. The North’s program started in the 1960s, and it has a high call on the nation’s meager resources.
So far, there has been no documented use of North Korea’s chemical or biological agents on foreigners, but that does not mean there have been no victims. Some, such as national security analyst John Loftus, think the high toll — perhaps 3,000 killed or injured — resulting from the train blast in Ryongchon, a town close to the China border, in April 2004 was the result of the release of chemical or biological agents being transported to Syria. That charge has never been proven..
More certain, however, are the accusations that North Korea has tested chemical and biological agents [2] on its own people. “An officer ordered me to select 50 healthy female prisoners. One of the guards handed me a basket full of soaked cabbage, told me not to eat it but to give it to the fifty women,” said Sun Ok Lee, a former prisoner, in the middle of this decade. “All who ate the cabbage leaves started violently vomiting blood and screaming with pain. It was hell. In less than 20 minutes they were quite dead.”
None of the allegations, including Lee’s, can be substantiated. All of them come from refugees and defectors, who have a general motive to make their stories appear of great value to South Korean and Western intelligence agencies. As a result of the incentive to fabricate, some of what we hear from those fleeing Kim’s state is almost certainly untrue.
For example, Pyongyang — and some of its harshest critics — allege that the BBC 2004 program Access to Evil, which reported that chemical weapons were used on political prisoners, relied on faked North Korean documents. The documents — orders to transfer prisoners for the purpose of experimentation — could be forgeries because they carry seals that do not look genuine.
Yet even if some defector stories are untrue, fleeing North Koreans, over time, have told essentially the same story, thereby unintentionally corroborating each other. For instance, Kwon Hyok, formerly the chief of security at the now-infamous Camp 22, states that small groups of people were led into a chamber with glass windows and suffocated with gas while technicians observed the gruesome process. Compare this [3] to the testimony of Im Chun-yong, a former North Korean commando. He says one of his soldiers told him of a facility on an island off the country’s west coast where people were put into a glass chamber. “Poisonous gas was injected in,” Im says, relating the story secondhand. “He watched doctors time how long it took for them to die.”
Kim Sang-hun says that when he was a UN official he had interviewed hundreds of fleeing citizens, and most of them talked about the horrifying testing. “Human experimentation is a widespread practice,” he notes.
Im, once a captain in Brigade No. 19, a special forces unit, confirms the experimentation is commonplace and also alleges that the government uses mentally and physically handicapped children, relating the story of his commander, who was essentially forced to give up his 12-year-old mentally ill daughter in the early 1990s. There may be as many as five locations where such testing takes place, says Kim, the former UN official.
North Korea is not only testing chemical and biological weapons, it is also rehearsing their use. Im said he was given training on firing a “bazooka-style” weapon delivering WMD.
Would North Korea actually use its chemical and biological weapons? Im, for one, is convinced Kim Jong Il would not hesitate to do so. The country, after all, is run by ruthless men and women who have committed horrific acts in the past. Killing their own citizens, especially the handicapped, is consistent with all we know about the criminals responsible for the most abhorrent regime on earth today.
Article printed from Pajamas Media: http://pajamasmedia.com
URL to article: http://pajamasmedia.com/blog/is-north-korea-testing-wmd-on-children/
URLs in this post:
[1] stockpiled: http://www.crisisgroup.org/library/documents/asia/north_korea/167_north_koreas_chemical_and_biologic
al_weapons_programs.pdf
[2] on its own people: http://www.bbc.co.uk/pressoffice/pressreleases/stories/2004/02_february/01/korea.shtml
[3] to the testimony: http://www.military.com/news/article/nkorea-tests-weapons-on-children.html?col=1186032310810
Now, I need to find out which states still resemble the U.S. I know Texas is lost, been there about 4 years ago. Probably all of the SW is lost also.<<<
Sorry, it is too late, some areas are heavy in different countries and few remain, that make you think of America as it was.
Is this group something I should know about? ie,. invite myself to? ;)<<<
Yes, Vickie as a rule does not take a month for approval.
Thank goodness the Animal Control lady is a good person and is there to help. I hope she gets the other dog and the pair get put to sleep.<<<
She has both dogs and if they are not claimed, they will will be put to sleep.
When the one tried to get away, she cussed, but caught and loaded it.
LOL, she does not look like a cusser.
Wish I was there to help you with the wee ones. Much luck with them!<<<
4 am and they are fussing, using the sandbox for the first time and wanting breakfast.
As long as they eat, I will keep putting it down.
Thank you for the FerFal post, he sure shows what is coming for us.
I must’ve been confused. I thought we were there already! I guess it can always get worse...<<<
I suspect it will get much worse here.
A few more dumb statements against the cops, when he does not know what he is talking about and we will have race wars like you have not met before.
I do wish folks would listen to the police scanners for their town and those near them.
Scan America sold out to this company, I prefer to use their Web player, it works better on dial up.
http://www.radioreference.com/apps/audio/?ctid=1745
This is Las Vegas, but you can call up the master map and choose one near you.
NOT FOR THE FAINT OF HEART!!!!!!!!!!!
I have never read a report as horrible as this one.
granny
http://news.yahoo.com/s/ap/20090727/ap_on_re_us/us_baby_decapitated
Texas investigators stunned by child dismemberment
Sorry for being too late for a helpful answer...
My suggestion - FOLLOW INSTRUCTIONS...
"Open the canner and remove the jars at once to a clean, dry place, out of drafts, padded by folded dry towel."
Is it OK if I just pull the canner off the burner when it is "done", and let it cool down on it's own overnight and just take the jars out in the morning? Or do I really need to open it once it is depressureized and cooled?
My understanding is that you're not supposed to do this because you can end up with a flat sour.
"Flat sour spores are not directly pathogenic to people. These organisms only cause spoilage in canned foods if the product is not cooled properly. If not cooled properly, the organism has the potential to grow and decrease the shelf life of the canned foods. A food spoiled by flat sour organisms will produce a sour smell and taste. Flat sour spore testing is of most interest for food processors that want to ensure a long shelf life of a product and to prevent early spoilage." [Environmental Microbiology Laboratory]
I have done it as I am sure lots of others have - ONCE... Was treated with 40% unsealed jars and 60% overcooked. But fortunately no flat sour.
I know - 2:30 or 3:00 in the morning after lots and lots of canning and it is sooooo tempting to do, but PLEASE don't...
Besides, why deprive yourself of that final satisfaction of seeing all your splendid canned food all lined up!
You can tough it out for just those few minutes more.. Really you can.
This ONLY applies to glass canning jars - with tin cans it is entirely different - Pop that valve - Drop that pressure, cool 'em down as quick as possible. BUT DON'T EVEN THINK OF IT WITH GLASS JARS!!!
Yogurt Pralines
Posted by: “luvmygroops”
From the Basic-Recipes website...
~~~~~
Yogurt Pralines
3 cups of sugar
1/2 teaspoon of baking soda
1 cup of plain yogurt
2 tablespoons of light corn syrup
2 tablespoons of butter
1 teaspoon of vanilla extract
2 cups of pecans
Combine the sugar, baking soda, yogurt and corn syrup in lightly oiled, 4 quart saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved. Wipe down sugar crystals above liquid line, using a clean pastry brush dipped in cold water. Bring to a boil. Insert candy thermometer, cook until thermometer registers 234º. Remove from heat. Stir in butter, vanilla and pecans. Beat with wooden spoon just until mixture thickens and begins to look cloudy. Drop mixture by teaspoons onto well oiled baking sheet. Let cool completely. Store in airtight container in cool place. Makes 1 dozen.
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2. Millionaire’s Shortbread
Posted by: “Ginny
Millionaire’s Shortbread
Recipe courtesy Claire Robinson
Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Serves:
2 dozen
Ingredients
Shortbread:
a.. 2 sticks butter, cut into small pieces, plus more for preparing pans
b.. 2 cups all-purpose flour, plus more for preparing pans
c.. 2/3 cup sugar
d.. 1/2 teaspoon salt
Caramel Layer:
a.. 2 (14-ounce) cans sweetened condensed milk
b.. 2 tablespoons butter
Chocolate Topping:
a.. 3/4 pound good-quality milk chocolate
Shortbread:
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
—
To visit group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
Wish I was there to help you with the wee ones. Much luck with them!<<<
So do I, one got out of the box and I can’t find it.
Guess I fed them too well, they are so skinny, but got strong in a hurry.
thanks for the link - I’ll check it out.
“My understanding is that you’re not supposed to do this because you can end up with a flat sour. “
Is this something that alters the taste?
“I think I remember DW saying once not to leave them in the canner. But I don’t know why because it’s also been said that the slower they cool, the better.”
I remembered reading something about them being left in the canner, unfortunately, I remembered the wrong thing.
I heard them all pinging in the canner, but left them in overnight. They all look fine, but I guess I should open one and taste them. I used the raw canning option, not preheating/cooking the beans before going in the jars. I noticed the canner stayed really hot for a long time, it was still slightly warm this morning. I wonder if it will have overcooked the beans. Live and learn - that’s what it takes sometimes. Well, now that I’ve done it once, it won’t be so intimidating the next time.
‘Test’ aptly describes my first canning experience, whether you meant it that way or not! LOL
Flat sour can definitely be tasted - but you might not notice it in most canned foods until it grows. If you don’t cool them BELOW 104º it grows. Usually, it just shortens the storage life as whenever it gets above that temp. it continues to grow till you get a really sour taste that sticks with you all day. Even 240º processing in a pressure canner does NOT kill the spores.
I know it is generally accepted to very slowly cool jars - the main thing you want is to have them cool UNIFORMLY. That is why they say ‘draft free’ and some even say cover with a towel. (I just set mine on a towel on the counter to air cool. If you were to put them into the box for storage before they cooled down, prepare for flat sour! I like mine to cool uniformly but not taking too long.
If you want to know what it is like, take a bucket of peas, let them sit for a day - they will start going through a ‘heat’ and will be so sour you won’t want to eat them and there is nothing known that will cover up that taste either. Wash em, put garlic juice in them,salt them, sugar them - NOTHING will cut it.
Back when I spent 2 years as an Area Manager for a large canning company,(many many years ago - they canned 26 products with more than 600 labels) I have seen a 10,000 pound tank of peas that didn’t have enough fresh water running through them while waiting to be canned and they soured - Yes, they canned them anyway - they wound up being sold to the Puerto Rico school lunch program. (Bet there are thousands of kids there that HATE peas)Yes, it was done against my recommendation and without my consent - direct orders to the night shift by management.
Just one of the reasons I can my own veggies.
LOL Granny, that is the reason I shudder every time you rave about mixed vegetables - I know the process they are made under. I will only eat them if I canned them myself.
Sorry if this post upsets anyone...
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