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
>>>We cut them up, skins included, blend them to desired consistency, and freeze.<<<
With the exception of stewed tomatoes, I can all of mine by blending them skins and all.
You are absolutely right - really adds to the flavor and when reduced by 50-75%, it becomes even more enhanced.
Howdy! Twas me and bees! Maybe Upcountry Miss also - but I have been scouting out locations for my hives for the last few days. :-) Before the year is out I'll have those hives set up and buzzing. Just in time for spring garden!
Hope you're holding up Granny. I'm working hard as I can trying to keep up with my garden at the old house 30 miles from here, unpacking at the new house, and trying to get a fall planting plan going. Gotta get myself an asparagus bed started before this year is over. No sense in waiting an extra year for the 'spar'gus to get started I just gotta get it in this year.
Also got 3 or 4 erotion areas I've got to get planting to take care of. Only got a vague plan on those so far, but we've only been in the house 5 weeks now. August heat in Texas has been too danged hot to think about erosion control planting yet. I figure by the end of this month I should get that sorted out.
And believe it or not, it's been so hot here that I haven't even walked off the land completely here. Don't have the lay of it ingrained in my mind in total yet. I'm looking forward to some long cooler weather meanders to figure that out. We didn't get the amount of acreage we wanted, but we've got the side of a hill that has 2 small watershed (read deep gullies) on it that I have to explore better. And, we have ~very~ remote Corp of Engineer's land on 2 sides of us. ummm... i think we call that guerilla gardening/orchard land.
I do not understand about reducing the tomatoes. How do you go about that? Thanks.
Slightly off subject but not really:
Do any Freepers know of any places that sell actual restaurant food to the public? Things like (gasp, yeah, I know...) actual frozen McNuggets or the like?
The Scwhan’s guys are too expensive and the nuggets at the grocery store don’t have that same taste (feel free to flame me, but at my house we LOVE McNuggets and those damned little cheeseburgers with the re-hydrated onions)
Thanks....
1. tomato Basil Pasta Salad
Posted by: “Lynnda”
Tomato Basil Pasta Salad
3 large ripe tomatoes, coarsely chopped
1/3 cup chopped red onion
1/4 cup extra virgin olive oil
2 T. red wine vinegar
1 t. minced garlic
1/3 t. each salt and pepper
1/4 t. dried oregano
12 oz. fusilli pasta or your favorite pasta
1 cup fresh basil leaves, cut into thin strips
Put tomatoes, onion, oil, vinegar, garlic, salt, pepper and oregano in large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally, Cook pasta in large pot of lightly salted boiling water as package directs. Drain and add to bowl with tomatoes; Lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day. Serves 8
Source: Unknown
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2. Tuscan Tomato Soup and Parmesan Toasts
Posted by: “Lynnda”
Tuscan Tomato Soup and Parmesan Toasts
1 jar marinara sauce, 24 to 26 oz
1 can cannellini beans, rinsed, 19 oz
1 jar roasted red peppers, 7 oz
2 T. extra virgin olive oil
1 clove garlic
1 3/4 cups water
1/4 cup thin strips fresh basil
Freshly ground pepper to taste
Parmesan Toasts:
12 thin slices French bread
12 t. grated Parmesan cheese
Put sauce, beans, peppers, oil and garlic in blender or food processor; process until smooth. Pour into a medium pan along with water. Stirring often, bring to a simmer over medium high heat. Remove from heat; stir in basil. Spoon into bowls. Grind pepper on top. Parmesan toasts: Heat broiler. Line a baking sheet with foil. Place bread on foil; sprinkle each slice with 1 t. grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.
Serves 4
Source: Unknown
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3. Cranberry Walnut Bread
Posted by: “Lynnda”
Cranberry Walnut Bread
2 cups flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t.salt
1/8 t. ground cloves
1 1/2 cups fresh or frozen cranberries, divided
1 cup sugar, divided
1 cup buttermilk
2 eggs
1/2 cup vegetable oil
2 t. mince orange zest from about 1 orange
1 t. vanilla extract
1/2 cup chopped toasted walnuts
3 T. coarse or turbinado sugar
Preheat oven to 350. Coat inside of 9 x 5 inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, salt and cloves in bowl. Make a well in center. Set dry ingredients aside. Toss 1 1/4 cups cranberries with 1/4 cup sugar in a small bowl; set sugared cranberries aside. Whisk together buttermilk, the remaining 3/4 cup sugar, eggs, oil, zest and vanilla in separate bowl until fully combined. Pour buttermilk mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir sugared cranberries and walnuts into batter. Pour batter into prepared loaf pan. Bake until a toothpick inserted in center of loaf comes out clean and bread is golden on top, about 1 hour. Cool loaf in pan on rack for 15 minutes. Pulse remaining 1/4 cup cranberries in mini food processor or mince them by hand. Toss with coarse sugar for the topping. Turn bread out onto a cooling rack; sprinkle top of loaf with cranberry sugar topping. Let bread cool completely, about 2 hours before serving.
You can make and bake this bread ahead of time and freeze in freezer paper. Freeze for up to 1 month. Thaw bread to room temperature. Make topping of cranberries and coarse sugar; sprinkle over the top of the bread.
Source: Holiday Baking
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4. Apple Cheddar Bacon Bread
Posted by: “Lynnda”
Apple Cheddar Bacon Bread
6 strips thick sliced bacon, diced
2 cups flour
1/2 t. salt
1/2 t. baking soda
Vegetable oil
1/2 cup sugar
2 eggs
1 Granny Smith apple, peeled and shredded, about 1 cup
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 1/4 cups shredded cheddar cheese
Preheat oven to 350. Coat an 8 1/2 x 4 1/2 inch glass loaf dish with nonstick spray.Sauté bacon in skillet over medium high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper towel lined plate; set aside. Reserve drippings. Whisk together flour, salt and baking soda in a large bowl. Make a well in center. Set dry ingredients aside. Add enough oil (about 1/4 cup) to the reserved drippings to make 1/2 cup. Combine with sugar and eggs in large bowl and vigorously whisk until color lightens. Add shredded apple, applesauce and buttermilk, stirring to combine. Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup cheddar and the cooked bacon. Immediately pour batter into the prepared loaf dish. Bake loaf 50 minutes. Sprinkle remaining 1/4 cup cheddar on top of loaf; continue baking until a skewer inserted in center comes out clean, about 10 minutes longer. Cool bread in loaf dish on rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing. You can make this bread ahead of time and completely cool it. Wrap in freezer paper and freeze up to 1 month. Allow to thaw at room temperature before serving. If you prefer a chunkier bread, feel free to dice the apple rather than shredding it. Try using chunky instead of smooth applesauce, too.
Makes one loaf.
Source: Unknown
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5. Pumpkin Pasta
Posted by: “Lynnda”
Pumpkin Pasta
1 pound fettuccini
2 T. olive oil
2 cups sliced yellow onion
1/4 cup minced shallot
1 1/2 cups canned pumpkin
1 can chicken broth, 14 oz
3 t. chopped fresh thyme
2 bay leaves
1/2 t. salt
1/2 t. black pepper
2 cups shredded smoked Gouda cheese, divided
2 cups shredded Parmesan cheese
Fresh thyme
In large stock pot, bring 4 quarts salted water to a boil over high heat. Add fettuccini, and cook as pkg. directs. Drain well. In large nonstick skillet, heat olive oil over medium heat. Add yellow onion and shallot. Cook, stirring frequently, for 5 to 7 minutes or until onion is translucent. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme, bay leaves, salt and pepper, stirring to mix. Simmer for 7 to 10 minutes, stirring frequently or until sauce is thickened. Add 1 1/2 cups Gouda, 1 1/2 cups Parmesan and pasta, stirring gently to mix. Remove bay leaves. Top with remaining 1/2 cup gouda and 1/2 cup Parmesan. Garnish with thyme leaves, if desired.
Serves 6 to 8
Source: Occasions to Celebrate
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6a. Bacon Wrapped Chicken
Posted by: “Lynnda”
Bacon Wrapped Chicken
1 t. ground coriander
1 t. ground chipotle chile pepper
1 t. smoked paprika
6 boneless skinless chicken breasts
12 slices bacon
1 T. olive oil
In small bowl, combine coriander, chile pepper and paprika. Season chicken breast with spices. Wrap each chicken breast with 2 slices bacon, securing with wooden pick. Preheat oven to 425. Line baking sheet with foil. Place a cooling rack over prepared baking sheet. Heat olive oil in large nonstick skillet over medium high heat. Cook chicken breasts for 3 to 4 minutes per side or until bacon begins to turn brown. Remove chicken form pan and place on cooling rack over baking sheet. Bake for 40 minutes or until a meat thermometer inserted in the thickest part of chicken registers 170.
Serves 6
source: Celebrate!
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7. Pumpkin Parmesan Rolls
Posted by: “Lynnda”
Pumpkin Parmesan Rolls
1 1/2 T. butter, melted
2 cups self rising flour
1 cup whole milk
1/4 cup mayonnaise
1/2 cup canned pumpkin
1/4 t. chipotle chili pepper
1/2 t. salt
1/4 cup shredded Parmesan cheese
Preheat oven to 350. Divide butter among muffin tins. Place in oven until butter is melted and pan is hot, 2 to 3 minutes. In large bowl, combine flour, milk, mayonnaise, pumpkin, chipotle chili pepper and salt, stirring well. Pour into prepared pan. Top with Parmesan. Bake for 15 to 20 minutes. Makes 12 rolls.
Source: Celebrate!
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8. Dragon’s Blood
Posted by: “Lynnda”
Dragon’s Blood
1 small tube red gel icing
6 oz. orange juice
1 1/2 oz. tequila
1/2 oz. grenadine
Chill a martini glass in the freezer for 15 minutes. Remove form freezer and drip red gel icing down inside of glass. Fill a shaker halfway with ice. Add orange juice, tequila, and grenadine. Shake vigorously for 5 to 10 seconds. Strain into prepared martini glass; serve at once. Serves 1
Source: Celebrate!
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9. Jack o” Lantern
Posted by: “Lynnda”
Jack O’ Lantern
Lime juice, sanding sugar for garnish
4 oz. fresh orange juice
2 oz. carbonated orange soda
1 1/2 oz. orange flavored liqueur
1 1/4 oz. spiced rum
Orange slice, green slivered almond for garnish
For garnish, dip rim of cocktail glass into lime juice, then into sanding sugar to coat. Mix 1/8 t. green food coloring into 1 T. water. Soak almonds in colored water for 1 hour. Remove and drain on paper towels until dry. Fill a shaker halfway with ice. Add orange soda, orange juice, orange liqueur and rum. Shake vigorously for 5 to 10 seconds. Strain into desired glass. Float orange slice with a green slivered almond stick in the middle. Serve at once.
Source: Celebrate!
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10. Skeleton Shake
Posted by: “Lynnda”
Skeleton Shake
1 cup chocolate ice cream
3 T. prepared chocolate syrup
1/3 cup chocolate milk
Hazelnut pirouline cookies for garnish
Chill a tall glass for 15 minutes in the freezer. Remove from freezer and squirt desired amount of chocolate syrup into bottom of glass; return to freezer. In blender, combine ice cream, syrup and milk. Blend until smooth. Serve at once in chilled glass. Makes 1 drink
Variation: 1 1/4 oz. coffee flavored liqueur may be added to this drink if desired.
Source: Celebrate!
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11. Limy Lizard
Posted by: “Lynnda”
Limy Lizard
1/2 cup lime sherbet
1/4 cup uncarbonated sweetened lime drink
3/4 cup lemon lime soda
Place sherbet into chilled glass. Pour lime drink over sherbet. top with lemon lime soda. Serve at once.
Serves 1
Source: Celebrate!
[About 1960, this was popular in San Diego, except they used Vodka for the “uncarbonated sweetened lime drink”,
or maybe in addition to it, I never made it, but had it given to me as a punch at a home party for Sarah Coventry Jewelry, that I was selling then.
It tastes good and I had more than one glass, much to the laughter of the ‘Ladies’.....never guessing that it was an alcoholic drink.
granny]
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12. Bloody Carrie
Posted by: “Lynnda”
Bloody Carrie
4 oz. Bloody Mary Mix
2 oz. tomato juice
2 oz. Absolut Pepper vodka
1 t. olive juice
1 t. hot sauce
1/4 t. freshly ground black pepper
Mozzarella galls, sliced green olives for garnish
Fill shaker halfway with ice cubes. Add Bloody Mary mix, tomato juice, vodka, olive juice, hot sauce and pepper. Shake mixture vigorously for 5 to 10 seconds. Pour into chilled glass. Garnish with mozzarella balls stuffed with sliced green olives if desired.
Serves 1
Source: Celebrate!
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13a. Spiced Pumpkin Cheesecake
Posted by: “Lynnda”
Spiced Pumpkin Cheesecake
For the crust:
1 cup gingersnap cookie crumbs, (24 small cookies)
1/2 cup graham cracker crumbs (4 graham crackers)
1/2 cup toasted pecan halves, pulsed in food processor
3 T. unsalted butter, melted
2 T.sugar
Pinch salt
Filling:
3 pkg. cream cheese, room temperature, 8 oz. each
1 cup sugar
1 can pumpkin puree, 15 oz
3 eggs
2 T. lemon juice
1 t. vanilla extract
1/2 t. each ground cinnamon and ground ginger
1/4 t. each ground nutmeg and ground cloves
Topping:
1 1/2 cups sour cream
1/4 cup sifted powdered sugar
Lightly sweetened whipped topping, optional
Sugared pecans, optional
Preheat oven to 325. Coat a 9 inch spring form pan with nonstick spray.Combine gingersnap crumbs and graham cracker crumbs for the crust in a bowl. Add pecans, stir in butter, the 2 T. sugar and salt until mixture is sandy. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake crust until it’s slightly golden, about 10 minutes. Remove pan from oven. Cool slightly. Using a hand mixer on medium, beat cream cheese and the 1 cup sugar in a bowl until mixture is fluffy.Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg and cloves. Beat mixture until smooth, scraping sides of bowl. Pour filling into crust; place springform pan on baking sheet. Bake cheesecake until ides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. Leave oven on. Whisk together sour cream and powdered sugar in a bowl. Spread topping over cheesecake. Return to oven and bake until its set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in oven for 20 minutes more. Remove cheesecake from oven. Allow cheesecake to cool in pan on rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap refrigerate overnight. To serve remove ring from springform pan. Slice cheesecake with sharp knife dipped in water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans if desired. Makes one 9 inch cheesecake.
Source: Holiday Baking
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14. Sweet Potato “pie” Bread
Posted by: “Lynnda”
Sweet Potato “Pie” Bread
2 cups flour
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/4 t. ground mace
1 stick unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 cup mashed cooked sweet potato
2/3 cup buttermilk
1/2 cup chopped toasted pecans
For marshmallow glaze:
1/2 cup marshmallow crème
1 T. heavy cream
Preheat oven to 350. Coat six 4 x 2 1/2 inch mini loaf pans for disposable foil mini loaf pans with nonstick spray. Whisk together flour, cinnamon, nutmeg, salt, baking powder, baking soda, and mace in a bowl. Set dry ingredients aside. Using a hand mixer, cream together butter and brown sugar in a bowl until mixture is light and fluffy. Beat eggs into creamed mixture one at a time, fully incorporating the first before adding the second. Heat mashed sweet potato in a small skillet over medium heat. Stir constantly, to evaporate excess liquid, about 5 minutes. Gently stir sweet potato into the creamed mixture to blend. Alternately stir the flour mixture and buttermilk into the creamed mixture, starting and ending with flour mixture. Stir only until ingredients are combined; stir in pecans. Transfer batter to prepared pans. Bake loaves until golden and a toothpick inserted in centers comes out clean, 45 to 50 minutes. Cool loaves in pans on rack for 15 minutes, then remove from pans and cool completely on rack. Whisk together marshmallow crème and cream in a bowl until smooth. Drizzle glaze over tops of thoroughly cooled loaves. Makes 6 mini loaves.
Note: Make Ahead directions: Allow baked loaves to cool completely. Wrap in freezer paper; freeze up to 1 month. To serve, thaw loaves to room temperature before applying marshmallow glaze.
Source: Holiday Baking
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15. German Chocolate Bread Pudding
Posted by: “Lynnda”
German Chocolate Bread Pudding
1 T. unsalted butter, softened
2 cups semisweet chocolate chips, 12 oz
1 stick unsalted butter, cubed
1 cup packed light brown sugar
2 cups milk
3 eggs
2 T. vanilla extract
2 t. instant espresso powder
1/2 t. salt
10 to 12 slices Texas toast, cut into 1 inch cubes (1 lbs) air dried
For the sauce:
2 t. butter
1/2 cup packed light brown sugar
1/2 cup heavy cream
1 egg yolk
Pinch salt
1/4 cup chopped toasted pecans
1/4 cup sweetened shredded coconut, toasted
2 t. brandy, optional
For whipped cream:
3/4 cup heavy cream
1 T. sifted powdered sugar
1 to 2 T. brandy, optional
Preheat oven to 350; coat a 9 inch springform pan with the 1 T. softened butter. Melt chocolate chips, 1 stick butter and 1 cup brown sugar for the pudding in a pan over low heat. Stir mixture frequently until smooth, about 8 minutes. Whisk together milk, eggs, vanilla, espresso powder and salt. Pour over bread cubes; toss well so bread absorbs most of the liquid and begins to lose its shape. Fold melted chocolate mixture into bread mixture; transfer to prepared pan. Bake pudding until center springs back when gently pressed, 60 to 75 minutes. Cover pudding with foil if it begins to get too brown. Cool pudding in pan on rack for 15 minutes, then remove springform ring. Melt the 2 T. butter with the 1/2 cup brown sugar for the sauce in a pan over medium heat. Stir in the 1/2 cup cream, egg yolk, and pinch of salt; boil until slightly thickened, about 1 minute. Remove sauce from heat. Add pecans, coconut and the 2 t brandy if using. Transfer sauce to a bowl; cool to room temperature. Using a hand mixer, beat together the 3/4 cup cream, powdered sugar, and the 1 to 2 T. brandy for the whipped cream until soft peaks form. To serve spoon sauce over warm bread pudding; top servings with whipped cream. To make this dish ahead: Cube bread and set it out to dry 2 to 3 days ahead. Make the sauce 1 day ahead, then reheat before serving. The pudding can be made up to a day ahead, chilled, then baked and served warm.
Makes one o inch round bread pudding, 12 servings
Source: Holiday Baking
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17. French Apple Custard PIe
Posted by: “Lynnda”
French Apple Custard Pie
Filling:
2 T. unsalted butter
2 lbs. baking apples, such as Pink Lady or Honeycrisp, peeled, cored and thinly sliced (4 to 6 total)
2 T. sugar
1 T. dark rum, optional
1/4 t. salt, divided
2 eggs
2 egg yolks
1 cup heavy cream
1/2 cup sugar
1 t. vanilla extract
1/8 t. ground nutmeg
Crust:
1 single 9 inch piecrust, blind baked
For the almond topping:
1 cup sliced almonds
1/3 cup sugar
2 T. unsalted butter, softened
Pinch of salt
Preheat oven to 325. Melt the 2 T. butter in large sauté pan over medium heat. Add apples and the 2 T. sugar; sauté until apples are soft but not mushy, 8 to 10 minutes. Stir in rum and 1/8 t. salt. Spread apples over bottom of the blind baked pie crust. Whisk together eggs, egg yolks, cream, the 1/2 cup sugar, vanilla, nutmeg and the remaining 1/8 t. salt. Pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes. Combine almonds, the 1/3 cup sugar and remaining 2 T. butter in a bowl. Remove pie from oven; sprinkle pie with topping. Cover pie with a pie shield if the edge of the crust seems to be ovebrowning. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15 to 20 minutes more. Completely cool pie before slicing or chill pie, then bring it to room temperature when ready to serve. Make ahead: This pie absolutely must be made ahead and a day ahead is best. The custard needs time to cool and set completely before it can be sliced. Bring pie to room temperature before serving. Makes one pie, or serves 8
Source: Holiday Baking
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18. Macaroons with Chocolate and Orange
Posted by: “Lynnda”
Macaroons with Chocolate and Orange
2 cups sweetened shredded coconut, 7 oz
2/3 cup sugar
1/4 cup flour
1 t. minced orange zest
1/8 t. salt
2 egg whites
2 T. unsalted butter, melted
1/4 t. almond extract
3 oz. semisweet chocolate, chopped
Preheat oven to 350. Line baking sheets with parchment paper. Whisk together coconut, sugar, flour, zest and salt in a bowl. Stir in egg whites, butter and almond extract. Fold in chocolate. Drop tablespoon sized balls of cookie dough onto prepared baking sheets. Bake macaroons one baking sheet at a time, until macaroons are firm to the touch and lightly brown on the bottoms. Let macaroons cool on baking sheets for 5 minutes, the transfer them to a rack to cool. Make Ahead: Prepare macaroon dough as directed, then form it into a disk. Wrap the disk in plastic wrap. Store dough in refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw dough in refrigerator before forming cookies and baking as directed. Makes about 20 cookies.
Source: Holiday Baking
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19. Cheese & Parsnips Mashed Potatoes
Posted by: “Dorie”
Cheese & Parsnips Mashed Potatoes
2 medium potatoes
4 small red potatoes
3 medium parsnips peeled & cut into 1” pieces
2 bacon strips cut into 1” pieces
2 T. butter melted
1/4 T. butter melted
1/4 t. salt
1/4 t. seasoned salt
1/4 t. coarsley ground pepper
1/2 C. shredded Havarti cheese
1/2 C. shredded Parmesan cheese
1/2 C. heavy whipping cream warmed
1 T. minced chives
2 T. crumbled blue cheese
Scrub potatoes and cut into 1” pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. Transfer to a greased 15x10 baking pan. Bake at 425 for 40-45 minutes or until parsnips are tender, stirring once.
In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
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20a. Baked Bean Sandwiches
Posted by: “Dorie”
Baked Bean Sandwiches
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
Dorie
http://groups.yahoo.com/group/EasyRecipesForAll/
http://groups.yahoo.com/group/SimpleMeals/
1. Chocolate-Pistachio Bread .... Betty Crocker
Posted by: “berude2u”
Chocolate-Pistachio Bread .... Betty Crocker
2/3 cup granulated sugar
1/2 cup butter or margarine, melted
3/4 cup milk
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 cup chopped pistachio nuts
1/2 cup semisweet chocolate chips
1/3 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
Decorator sugar crystals, if desired
1. Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
2. In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Chopped walnuts can be substituted for the pistachio nuts for delicious Chocolate-Walnut Bread.
Do-Ahead
After cooling, wrap loaves tightly and store them in the fridge up to a week or freeze up to 3 months.
Nutrition Information:
1 Slice: Calories 150 (Calories from Fat 70); Total Fat 8g
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2. Betty Crocker Chocolate Chip and Cherry-Banana Bread
Posted by: “berude2u”
Betty Crocker Chocolate Chip and Cherry-Banana Bread
3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts
1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.
High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to 375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
For nicely shaped bread with no rim around the edge, only the bottom of the pan is greased and floured.
Nutrition Information:
1 Slice: Calories 295 Total Fat 13 g
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3. Cherry-Chocolate Buns.. Betty Crocker
Posted by: “berude2u” berude2u@yahoo.com berude2u
Date: Mon Sep 7, 2009 6:02 am ((PDT))
Cherry-Chocolate Buns.. Betty Crocker
Buns
1 package regular active dry yeast
3/4 cup warm water (105°F to 115°F)
1/3 cup unsweetened baking cocoa
1/4 cup granulated sugar
1/4 cup shortening
1/2 teaspoon salt
1 egg
2 1/4 cups Gold Medal® all-purpose flour
12 maraschino cherries, cut into eighths
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon almond extract
1. In large bowl, dissolve yeast in warm water. Beat in cocoa, granulated sugar, shortening, salt, egg and 1 cup of the flour with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally.
2. Stir in remaining flour and the cherries. Scrape batter from side of bowl. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
3. Grease 18 regular-size muffin cups. Stir down batter by beating 25 strokes. Fill muffin cups 1/2 full. Cover and let rise in warm place about 40 minutes or until double.
4. Heat oven to 375°F. Bake about 15 minutes. Immediately remove from pan to cooling rack.
5. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm buns.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Look for maraschino cherries with or without stems. Use any remaining cherries as a garnish for these buns or other sweet treats and cocktails.
Special Touch
Arrange glazed buns on large white plate. Garnish with stemmed maraschino cherries or fresh cherries. Accent the platter with sprigs of fresh mint.
Nutrition Information:
1 Bun: Calories 130 (Calories from Fat 35 ); Total Fat 4 g
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4. Butternut Squash Bread
Posted by: “berude2u”
Butternut Squash Bread
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115
degrees F)
1 1/4 cups mashed, cooked butternut squash
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon salt
7 cups all-purpose flour
Directions:
1. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
http://groups.yahoo.com/group/breadsanddoughs/
It was certainly a beneficial, creative and encouraging way to grow up. Several generations or more of USA home grown survivalists, coming from all states. I think, know, we are still needed! With all that, I appreciate and enjoy my life now and there really isn’t much I would want to repeat.<<<
Exactly what I told my son a few days ago.
I would repeat the first years in Arizona, hauling water, sleeping outdoors and animals all over the place.
Survival was the name of the game.
If you read a list of the the ‘things’ in beans, cornbread and potatoes, you will find that it is a pretty balanced diet.
Even today, I get ‘hungry’ for beans and cornbread.
LOL, I fight my son, he shops for me and things I should try the “new things”, and as a rule, I simply do not like them.
To him, if it is new, it is going to be better.
It is funny how folks decide what they like.
I like sandwiches, as I could read a book and eat at the same time, but my husband did not and it was one of the few things that was a law in our house, “no sandwiches for dinner.”
i think we call that guerilla gardening/orchard land.<<<
Yes, it is begging for perennial and self seeding plants.
Look at the ledges and top sides of the washes, they are often good spots for a few plants.
LOL, as I recall the wild grapes grew in the washes of Texas.
Thompson Seedless grapes will grow 40’ long branches, if not trimmed, they are what I used for shade inside one of the greenhouses, wonderful, a ceiling of grapes to eat and they give shade in the summer and drop the leaves in the winter.
You can grow grapes from the seeds in the grapes at the store, like all hybrids, who knows what will grow, but if you found the right spot, it would be fun to watch and see what did grow.
How I envy you all that land begging for your seeds.
Don’t over do it, we want you back here.
I am glad that you found your place, it is wonderful to live out a real dream.
Miss you.
Do any Freepers know of any places that sell actual restaurant food to the public? Things like (gasp, yeah, I know...) actual frozen McNuggets or the like?<<<
Look in the phone book for Restaurant supplies.
There is one here, and the name escapes me, but I know they sell to the man on the street.
Or you could call and ask if you can buy smaller lots of their products for testing, for your catering business.
For the life of me, I cannot think of the locals name, but do know and have seen their ads over the years, that anyone can walk in and shop.
Of course, if you have a tax number or resale tax permit, that is usually all you need to shop in the wholesale houses, even if it is not a related business, all they want is to not get in a tax investigation and when you give the resale number, you are saying that you will pay the taxes.
No subject, is too far off, for this thread, we are all able to change thoughts and LOL, I even try holding 2 or 3 thoughts at a time.
Welcome to the thread.
http://kalynskitchen.blogspot.com/2009/08/recipe-for-grilled-middle-eastern.html
Grilled Middle Eastern Turkey Burgers with Yogurt Sauce
(Makes 4 large or 6 medium turkey burgers, recipe slightly adapted from Fine Cooking Grilling Volume 2.)
1 1/2 lb. ground turkey
1 tsp. finely minced garlic
1 1/2 tsp. salt (I used fine sea salt)
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley (I used curly parsley, but either type will work)
2 T olive oil
2 tsp. sweet paprika
1 1/2 tsp. ground cumin (recipe called for 1 tsp., but I love cumin so I used a bit more)
1/2 tsp. ground coriander
1/4 tsp. Aleppo pepper (recipe called for cayenne, and any type of ground red pepper would work)
Remove ground turkey from the fridge and break into pieces in a bowl, then let it come to room temperature on the counter while you chop the herbs. Mix together the minced garlic and salt and sprinkle over the surface of the ground turkey. Chop mint and parsley and add to bowl, add the 2 T olive oil, then use your hands to gently mix the garlic, salt, chopped mint, chopped parsley, and olive oil into the meat. One at a time, measure specified amounts of sweet paprika, ground cumin, ground coriander, and Aleppo pepper and sprinkle over the surface of the meat, then mix again with your hands, just enough to combine mixture and distribute spices. (Don’t overmix.)
Put a piece of cling-wrap on a small cutting board and divide the meat into 4 or 6 same-sized balls, then flatten each ball into a patty and smooth the edges. Cover patties with another piece of cling-wrap if desired, and refrigerate 30 minutes or longer. (The recipe says refrigerate up to 4 hours, and next time I’d chill for at least an hour.)
Use a paper towel to wipe surface of grill with olive oil, then heat charcoal or gas grill to medium heat. (You can hold your hand over the grill for 3-4 seconds at that temperature.) When grill is hot, remove patties from the fridge and brush the top of each one with olive oil if desired. (You may not need to do this if your grill is well-seasoned.) Put oiled side down on grill grate and grill with lid closed. If you want criss-cross grill marks, check after about 4 minutes, and rotate patties. Cook about 5-6 minutes per side, or until temperature of patties reaches 165 F /75C when tested with an instant-read thermometer.
Burgers can be served plain, on a regular hamburger bun, or inside pita or flatbread like I did. I served my burgers with Tzatziki Sauce that had some added chopped mint and parsley. You could also serve these with Yogurt Tahini Sauce, Creamy Cucumber Sauce, Tartar Sauce, Ranch-Style Dip, or even Cafe Rio Style Creamy Tomatillo Dressing.
South Beach Suggestions:
Served plain with any of the sauces listed above, these low-glycemic turkey burger patties would be good for any phase of the South Beach Diet. Served inside a whole wheat pita, flatbread or bun, they would be suitable for phase 2 or 3. I think this would taste great with Tomato, Cucumber, and Radish Salad with Yogurt-Tahini Dressing or Cucumber and Yogurt Salad with Feta and Dill.
More Tasty Ideas with Ground Turkey
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Asian Lettuce Cups (or Wraps) with Spicy Ground Turkey Filling from Kalyn’s Kitchen
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime, and Tomato-Avocado Salsa from Kalyn’s Kitchen
Turkey Meatballs with Romano Cheese and Herbs from Kalyn’s Kitchen
Turkey and White Bean Chili with Chocolate from Kalyn’s Kitchen
Mom’s Ground Turkey with Peppers from Simply Recipes
Jalapeno Cheddar Turkey Burger from Life’s Ambrosia
Thai Laab Salad from Use Real Butter
Curried Turkey Meatballs from The Perfect Pantry
Grilled Stuffed Turkey Burgers from Christine Cooks
Salsa Verde Turkey Burgers from Prudence Pennywise
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html
Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you’ve drained.) Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.
Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it’s so good, you really shouldn’t. Recipe courtesy of Georgette.)
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
South Beach Suggestions:
Yogurt is one dairy product where the South Beach Diet recommends always choosing non-fat or low-fat and there is a huge variation in the amount of fat in various brands of yogurt. I would check the label and choose the lowest fat and lowest sugar brand I could find when choosing yogurt. That said, Tzatziki is a condiment, and you won’t be eating enormous amounts of it.
More Yummy Versions of Tzatziki
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
I write about Tzatziki Sauce at BlogHer.com
Cheap Healthy Good writes a poem about Georgette’s Tzatziki recipe!
Tzatziki with Mint from The Kitchen Pantry
Avocado Tzatziki from Anne’s Food
Beetroot Tzatziki from Cook (almost) Anything At Least Once
Vegetable Dolmades with Yogurt-Garlic Sauce from Well Fed
Olympics Tzatziki from Seattle Bon Vivant
Swiss Chard Tzatziki from Simply Recipes
Tzatziki with a Secret Ingredient from Kalofagas - In Pursuit of Delicious foods
Fava Beans with Garlicy Turkish Yogurt from Almost Turkish Recipes
Tzatziki Salad from Accidental Hedonist
http://kalynsprintablerecipes.blogspot.com/2009/09/low-sugar-and-whole-wheat-garden.html
Wednesday, September 2, 2009
Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot
(Makes one loaf, recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman, doesn’t seem to be a way to link directly to the recipe.)
1 cup white whole wheat flour (or all-purpose flour)
3/4 cup Splenda (or sugar)
2 tsp. ground cinnamon (I used Saigon Cassia cinnamon from The Spice House)
1 tsp. baking soda
1/4 tsp. salt (I used fine grind sea salt)
1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated zucchini
1/2 cup chopped pecans (or walnuts, original recipe used 1/4 cup)
1/4 cup canola oil
1/4 cup buttermilk
2 large eggs
non-stick spray or oil for coating loaf pan
Preheat oven to 350F/175C and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake like I did!) In a large mixing bowl, add white whole wheat flour, Splenda (or sugar), baking powder, and salt. Mix together with large spoon until well-combined.
Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture. Use the spoon to toss ingredients together until all ingredients are well coated with flour.
In a smaller bowl, add canola oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)
Pour cake into oiled loaf pan. Bake at 350F/175C for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean. (For me, that was exactly 50 minutes.)
Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (I used a knife to go around the edge) and cool cake completely on rack before slicing. This lasted several days in the refrigerator, but only because I was very diligently using portion control!
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 7:16 PM
[Lots of how to photos on pages...]
AMISH FRIENDSHIP BREAD and STARTER
Posted by: “Ginny
Cooks.Com has loads of Amish Friendship Bread and starter recipes. Here
is an example of one. Ginny
AMISH FRIENDSHIP BREAD
1 cup Amish Friendship Bread Starter
2/3 cup oil
3 eggs
2 cup flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup sugar
Preheat oven to 350°F.
In mixing bowl, combine all ingredients.
Grease and flour well 2 9?x5? bread pans. Bake for 40 to 45 minutes.
Variations: Add 1/2 cup of one or more of the following - raisins,
chopped apples, crushed pineapple, candied fruit, coconut, chopped
dates, nuts or chocolate chips. Add to batter just before baking.
AMISH FRIENDSHIP BREAD (STARTER)
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)
Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1
cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast.
Cover loosely with clean cloth and leave at room temperature until
bubbly. When mixture has lots of bubbles, cover with plastic wrap and
refrigerate.
Days 2, 3, and 4:
Stir with a wooden or plastic spoon (don’t use a metal spoon) until
mixture is smooth. Do this once each day.
Day 5:
At this time, 2 cups of starter can be removed from the batch to bake
Amish Friendship Bread or use in
your own recipe which calls for starter.
Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup
milk; stir; allow to sit at room temperature for 1 hour, then refrigerate.
Days 6, 7, 8, 9:
Stir with wooden or plastic spoon until smooth. Do this once each day.
Day 10:
Repeat.
—
Ginny
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________________________________________________________________________
4. APPLE CAKE
Posted by: “Ginny
APPLE CAKE
2 sticks (1/2 pound) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
dash of salt
1 cup buttermilk, yogurt, or sour cream
4 eggs
1 tablespoon baking soda
1 teaspoon baking powder
4 cups flour
1 can 20 ounces, sliced apples, drained or 2 1/2 cups fresh
Preheat oven to 350°F.
This cake is easy to prepare and can be mixed in one bowl.
Grease and flour a 10 inch tube pan, tapping out excess flour.
Melt butter in a large, heavy saucepan over medium heat. Remove from
heat and stir in sugar, Add vanilla, 1 teaspoon of the sugar, salt,
buttermilk (or yogurt or sour cream), and eggs. Whisk together flour,
baking soda and baking powder. Stir in the flour mixture, just until
well blended.
Spread half the batter in the pan in an even layer. Top with half the
apples, Spread remaining batter over the tops of apples.Finish by
spreading the top layer and arranging the remaining apples over the top.
Sprinkle with 1/2 teaspoon of the cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted in center of
cake comes out nearly clean.
Cool on a wire rack for 15 minutes. Remove from the pan and cool for 5
more minutes.
Makes 12 servings.
Submitted by: CM
—
Ginny
http://groups.yahoo.com/group/RecipesLostandFound/
This is an old recipe, but OH SO GOOD.
CHOCOLATE SALTINE TREATS
35 saltine crackers (salted or unsalted)
1 cup brown sugar
1 cup unsalted butter (2 sticks)
1 tsp vanilla
12-ounce package of chocolate chips
chopped nuts, coconut (optional)
Line 9x13 cookie sheet with foil and grease. Cover with saltine crackers.
Bring sugar and butter to a boil and simmer 3 minutes. Let butter melt some
before adding the sugar. This prevents the sugar from sticking to the pan.
Stir in the vanilla.
Pour over crackers and bake at 400 degrees for 5 minutes. Remove from oven
and while hot, cover with chocolate chips. Let chips melt a few seconds
before spreading. May be sprinkled with nuts or coconut. Refrigerate until
hard and break in pieces.
Have a great day, and keep looking up, for that’s where your help comes
from.
Rev. Valerie
~ Sorrow looks back,Worry looks around, Faith looks up~
Happiness keeps You Sweet,
Trials keep You Strong,
Sorrows keep You Human,
Failures keep You Humble,
Success keeps You Glowing,
But Only God keeps You Going!
Pizza-on-a-stick
Posted by: “Leslie
I’m not sure what to make of this. It’s either terribly wrong, or
right. Now bacon on a stick - that’s another story!
http://www.artisanbreadinfive.com/?p=890
Someone with kids will have to try this out and give us a full report.
Re: Looking for Recipes using up leftover ham
Posted by: “dlsidrn”
Chili Bean Skillet
1 cup cubed cooked ham
1/2 cup celery
1/4 cup onion
1/4 green pepper
dash of garlic powder
1/2 teas. salt
2 Tbls oil
1 can (8 ounces) pork and beans
1 can (8 ounces) lima beans
1/2 cup chili sauce
Cook and stir ham, celery, onion, green pepper, garlic and salt in oil til onion is tender. Drain off fat. Stir in pork and bean, lima beans (with liquid) and chili sauce. Simmer uncovered til hot.
Ham ‘N Cheese Supper Bread
1 cup buttermilk baking mix
1/2 cup chopped cooked ham
2 Tbls minced onion
1 egg
1/3 cup milk
1 Tbls oil
1/4 teas. prepared mustard
1 cup shredded cheddar cheese
1 cup sesame seeds
Heat oven to 350. Grease 1-quart casserole dish. Mix baking mix, ham, onion, egg, milk, oil, mustard and 2/3 cup cheese. Spread in casserole dish and sprinkle with remaining cheese and sesame seeds. Bake 30-35 minutes.
I never use the prepared mustard or the sesame seeds.
Both of these recipes came from a “Dinner for Two” cookbook but can easily be increased.
http://groups.yahoo.com/group/cheapcooking/
Thank you, but most of all, thanks for not making fun of my McNugget addiction!
You like challenges and that does make life exciting. We only lived in Phoenix for a few years and loved it and thought we would go back eventually. However, by the time we were free to move where ever we wanted, Phoenix had grown much too big and we changed directions. I am with you on sandwiches. As long as the bread is a variety, french, wheat, etc. and not plain commercial white bread. My son has no trouble getting his dad to try new stuff because they like various spices, sauces and stuff I would rather not have junking up my food. I hate to waste calories on food that does not appeal to me. Our food stash is heavily loaded with a variety of beans and pasta and rice, which we use a lot more than potatoes. We will be as big as a house if we have to hole up for too long.
Tele-zapper
September 7, 2009
by John Doyle
Cops are on the lookout for a deceptive new weapon — a high-tech stun gun disguised as a common cellphone.
The NYPD issued an internal, department-wide memo with a photo of the device, warning cops of its existence, after the recent seizure of two of the dangerous, compact gadgets.
‘Someone can get seriously injured,’ an NYPD spokesman said. ‘They are dangerous and absolutely illegal.’
continued.
snip.
CHARGED! Fake cellphones deliver 900,000 volts at the press of a button.
Another company, Safety Products Unlimited, peddles a similar model dubbed the Immobilizer.
‘This cellphone can’t call for help, but with 900,000 volts of protection, you won’t need to,’ says its advertisement.
The weapon, which sells for $51, is powered by three common camera batteries and comes in black, pink and orange.
snipped........
Source: http://www.nypost.com/p/news/regional/tele_zapper_ifO6OncbF k9GOLGbpIzJQM
MS-13 Smuggles Thousands of Muslim Terrorists Into the US
September 8, 2009
by Paul L. Williams, Ph.D.
Al Qaeda and the Latino Gang-Bangers
The situation at the border now poses a grave threat to national security.
Agent Mike Scioli of the U.S. Border Patrol confirms that the Tucson sector of the Border Patrol is facing a worsening problem with Mara Salvatrucha, a Salvadoran street gang that now controls the flow of arms, drugs, and illegal aliens into the U.S.
Two members of the violent gang were collared last week in Tucson and Nogales.
Twenty have been brought into custody since President Barack Obama assumed the oath of office on January 20, 2009. But the Salvadoran gang is bringing more than guns, dope, and Mexican peasant workers over the border.
In the wake of 9/11, Mara Salvatrucha attracted the attention of top al Qaeda officials, who realized that the gang could be used to smuggle operatives and weapons into the United States. An agreement was forged between the terrorists and the gang-bangers. In exchange for safe passage across the border, al Qaeda, through its cells in South America, agreed to pay the Maras from $30,000 to $50,000 for each sleeper agent they managed to smuggle into the country with bogus matricula consulars. Matricula consulars are official identification cards that are issued by the Mexican government through its consular offices. The cards verify that the bearers are Mexican citizens who are living outside of Mexico with the government’s permission.
continued.........
[I had already partly posted this, when I discovered that I did not have the source url.
Several versions can be found here:
Always interesting:
Breaking News Alert: Unions object to Sacramento County plan to cut emplyee hours
Unions representing many Sacramento County employees are balking at a county proposal to lay off then rehire personnel, in effect making them part-time workers.
Read More
http://www.sacbee.com/latest/story/2167770.html
EARCH
sacbee.com Web
5-Day Weather | Traffic Clear
87° F
More Information
* New cuts may put Sacramento County health department in ‘survival mode’
>>>I do not understand about reducing the tomatoes. How do you go about that? <<<
Well, I just simmer in a big pot till it has steamed off half or more of the liquid.
Need to be cautious though, stir often and need a thick bottom pot and a very low heat or you will burn it and the whole pot will have the burnt taste - YUK. Don’t even think of it in a thin bottomed pot (unless you have a cast iron base to put under it or a good wood stove) - been there and messed up some otherwise good sauce. I put a cast iron disk on the gas burner and then a really heavy bottomed stainless pot that holds 24 quarts. (the bottom of this pot is about 1/2” thick double sided stainless with a core of I think copper, but it may be an aluminum core). It takes a full day to reduce it to really good sauce for chili or spaghetti.
For smaller batches, some use a slow cooker to do the job (but gotta leave the top vented) like they do for apple butter.
Takes lots of time, but the results are great - If you want to can it, you can just put it into quart jars,add a tablespoon of lemon juice, wipe the rims, put on simmered lids and bands, put into a big pot and cover with 1-2 inches of water, bring to a boil and keep it boiling for 40 minutes (under 1,000’ above sea level), remove them and let them cool... Presto - caned spaghetti/etc. sauce, and it will keep for years!
LOL -’caned’ = canned
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