Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
A: The difference is in the recipe
Dill: Dill is the most popular variety of cucumber pickle. Herb dill or dill oil is added to impart a distinctive and refreshing flavor. There are many types of dill pickles, including:
* Genuine Dill - These pickles are made by the slow “processed” method. Dill weed is added to the tanks during the last stage of fermentation or to the jar after fermentation. These pickles usually have a higher lactic acid flavor than other varieties.
* Kosher Dill - In pickle lingo, “kosher” means garlic has been added to the brine. More robust than regular dill pickles, kosher dills are the ultimate accompaniment to an overstuffed deli sandwich.
* Overnight Dill - Cukes are placed fresh into brine (which may include a slight amount of vinegar) for a very short time — one to two days. The entire process takes place under refrigeration, and they stay refrigerated when stored and shipped. The bright green pickles taste like fresh cucumbers accented with dill flavor. They are the kind of pickle you usually find at a deli.
* Other types of dills include Polish and German style.
Sour/Halfsour: Fresh cucumbers are first placed into a seasoned brine which doesn’t include vinegar. The containers are then refrigerated, and remain refrigerated when stored and shipped. The longer the cucumbers remain in the brine, the more sour they become. Half-sour pickles are extra crispy and keep their fresh cucumber color.
Sweet: Sweet pickles are packed in a sweet mixture of vinegar, sugar and spices. Here are some variations:
* Bread & Butter - Sweet, thinly-sliced pickles made from cucumbers, onions and chopped green or red peppers. They have a distinct, slightly tangy taste. Available in smooth- or waffle-cut chips or chunks.
* Candied - These pickles are packed in an extra-heavily sweetened liquid.
* No-Salt Sweet - These are a relatively new variety of sweet pickle to which no salt has been added. Usually available as chips.
* Sweet/Hot - These are a “hot” new kind of pickle. They’re made by adding hot spices and seasonings to pickles for a delightful spark of piquant flavor.
Pickled Peppers: Made in the same way as cucumber pickles, there are more than fifteen varieties of pickle peppers available, ranging from mild to hot, hot, hot. These are some of the most popular pickled peppers:
* Jalapeño - Thanks to the growing interest in Mexican and southwestern foods, this type of pickled pepper is hot - literally. Fiery jalapeños are packed in brine and come whole or in rings.
* Banana Peppers - Long, shiny, yellow peppers that come both hot and sweet , and are banana-shaped. They’re available whole or in rings.
* Cherry Peppers - Shaped like cherries, these pickled peppers are available in red or green and both hot or sweet versions. They’re most popular whole or in rings.
* Pepperoncini - These pickled peppers are available whole or as green Greek or Italian. Mildly hot, these peppers are popular in antipasto or Mediterranean-style salads.
Specialty Products: Not only are pickles and pickled peppers very popular, but there is a wide variety of pickled vegetables on the market today. Some are found nationally, others regionally. They include pickled asparagus, beets, cauliflower, cocktail onions, green tomatoes, okra, sauerkraut, sweet mixed vegetables, sweet pickles with raisins, and more.
Vi
Making Apple Pectin
When you plan to make your own apple pectin you need to plan a head a little.
Are the apples from your own trees? Are you going to a U-pick orchard?
When you make something from apples save the peels and cores and put them in a
zip-lock bag and freeze them for when you want to make your pectin. You have to understand
however, that freezing does effect the pectin content.
When your apple tree is beginning to produce the apples don’t thin them out till a bit later.
Let your little green apples develop a bit.
If your going to a U-Pick orchard it’s a good idea to develop a relationship with the people
who run the place. You want under-ripe apples that are still green, hard and sour.
Ripe apples have less pectin. Also the pectin varies from one variety to the next. A Granny Smith
has more pectin then a Golden Delicious for example. Never use over-ripe apples for pectin. You’ll
be wasting your time. You can, however, use the damaged or misshapen apples from the tree.
When you talk to the people at the orchard you might mention that and maybe you can get a
serious price break.
When using whole apples chop them into halves or quarter. Do not peel or core.
Add any apple pieces you might have saved from the freezer.
Fill your pot, then add just enough water to cover the apples.
Make sure to use a pot with a lid. Cover the pot with your lid and
put a low heat under it. This will take some time. You need to cook the apples
till they look like a runny applesauce. Stir the mix about every 20 minutes or so.
When it’s done you need to strain it.
There are various ways to do this.
The cheapest is to use a clean old pillowcase. This is really the best method
because you should have a large batch here and this should be allowed to drain
for some time.
You’ll also need a large pot or container, a clean bucket will do.
You’ll also need a rope and a cool place to hang your bag over the container.
I use the pot rack over the sink, you can also use the shower head.
I use a food safe bucket from the deli at the grocery store. Wet your pillow case
with water and wring it out. This will allow the juice from your apples to drain easier.
Tie a piece of rope to one corner of the bottom of the Pillow case.
Place the pillow case closed end first into your bucket.
Fold the open end of the pillow case over sides of the bucket, making sure the bottom
of the pillow case is on the bottom of the bucket. This is to make sure the top of the
pillow case does not flip closed when pouring in the contents of the pot.
Tie your rope to one corner of the bottom of the Pillow case.
Pour the contents of the pot into the open pillow case.
Take another piece of rope and close off the open end of the pillow case.
Using the two pieces of rope, hang the pillow case with the apple mix above the
bucket so the liquid will separate from the apple mix. Leave this over night.
The reason you pull one corner up is that this leaves a cone shaped point for the
liquid to run off, out of the pillow case and into the bucket.
What drips out should be a clear, thick liquid that’s a little bit slimy to the touch.
That’s your liquid apple pectin. You can get more pectin by pressing it, but then it comes
out a little cloudy and carries more of the under-ripe apple flavor. You can make a few gallons of
this pectin at a time and save it by canning or freezing - it’s not hard to get a year’s supply with one batch.
To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of pectin. The pectin will coagulate into a jelly-like mass. If this mass can be pulled out with a fork and it forms a heaping gob on the tines, it is concentrated enough to jell perfectly. If it can be picked up by the fork, but mostly hangs from it, then it will jell loosely. If it cannot be picked up by the fork in mostly one mass, then the concentration is too weak for it to jell. In this latter case, you just have to boil it down to increase the concentration of the pectin. (Note: the alcohol test doesn’t work right if the pectin is hot.)
You can mix liquid apple pectin with fruit or juice and boil it down until the mixture has enough pectin to jell.
This can be a little tricky. If you mix it with a fruit juice such as chokecherry that has little or no natural pectin in it, you will want to boil this mixture down to approximately the same volume as that of the pectin that you put in. If you mix it with high-pectin fruit such as wild grapes, you might only have to boil it down a little. Boiling the fruit-pectin mixture will not harm the flavor unless it cooks to the bottom of the pan, which will not happen if you keep stirring it as it boils. (An overcooked or burnt flavor is generally the result of cooking the jam for too long only after the sugar has been added.) I like to use liquid pectin instead of water to cover fruits such as currants or wild cherries when I boil them to extract the juice. After boiling down a little bit, such juice often has enough pectin to jell. If it is cooled down, the pectin concentration of the juice can be determined using the alcohol test described above. One great
thing about apple pectin is that it can be used to dilute or balance the flavors of certain fruits that are not tart enough to make superb jam by themselves, such as elderberry and chokecherry.
When using homemade pectin, you can’t just follow the proportions found on the chart in a Sure-Jell packet; you have to understand something about what makes jelly jell. Basically, there are two factors involved in this: the concentration of sugar and the concentration of pectin. Too little of either one, and you end up with syrup. It is possible to compensate for a little less sugar with more pectin, or vice-versa - but you can only stray from the recommended ratios a little bit. The most common reason that people have batches that do not jell is because they want to add less sugar than the recipe calls for. If you are going to make jam or jelly, you may as well accept right now that these confections are mostly sugar; that way, hopefully, you will avoid this temptation. If you want less Sugar you should look into using those low Sugar
Pectins, like Pomona.
When you reckon that your fruit-pectin mixture is about right, mix in sugar at a ratio of about 5 cups of
fruit-pectin (or juice) to 7 cups of sugar. Stir constantly - especially with jam - to keep it from burning to the bottom of the pan. After the jelly comes to a full, rolling boil, let it do so for about a minute. Then, if everything has been done right, it should be ready to pour into jars. If you are not confident, however, this is the stage for the final jelly test. Turn the heat down low when the boiling begins. Dip a large spoon into the mixture and then hold it over the pot sideways. If the last jelly falls off the spoon in a sheet rather than a drop, or if you get a drop that hangs down bulging at the bottom and doesn’t fall (this happens especially with wooden spoons), then you’re in business. If the jelly passes this test in either way, bring it briefly to a vigorous boil on high heat. Here you will find yet another indicator of whether it will jell or not. It will not just boil; it will boil up, get foamy, and probably make you scared that it
will boil over. (If you don’t turn the heat off soon enough, it will boil over.) This is when you pour the jam into clean mason jars and cover with clean lids. Turn the jars upside-down for a minute or two to sterilize the lids, right the jars, and try to ignore them for a few hours while they set. (Note that home canning of jam and jelly is not dangerous, and you do not need to sterilize the jars in a boiling-water bath or use a pressure canner!). If you do Sterilize your jars you can cut down your processing time by 5 minutes and in reverse if you do not Sterilize you will be processing in a BWB 5 minutes more then recommended. Either way make sure your jars have been washed is a warm sudsy water so they are nice and clean. Don’t start off with dusty jars.
Recommended process time for Jam/conserves/jelly
in a boiling water canner with sterilized jars
Process Time at Altitudes of
Style of Pack Hot
Jar Size 0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Half-pints
or Pints 5 min 10 15
Recommended process time for Jam/conserves/jelly
in a boiling water canner with out sterilized jars.
Process Time at Altitudes of
Style of Pack Hot
Jar Size 0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Half-pints
or Pints 10 min 15 20
Hopefully this doesn’t make the whole process seem harder than it is. Like many skills, once you learn how, it’s a piece of cake. It may be encouraging to know that I never use the alcohol test anymore, and rarely even rely on the last jelly test. After making a number of batches, you can tell just by looking at the jelly if it’s going to jell.
Good luck and happy canning!
Oh, and now is the time to be talking to those people at the farmers market or the orchard.
Next year isn’t that far away.
This document was written on top of another article. I have added some of my information and deleted some from the original writer to make it more suitable for our group. I have also added a word or sentence here and there to make it more explicit and easier to understand.
I didn’t want to take total credit since I didn’t write the original article. Unfortunately, when I copied it I didn’t save the link as it was for my own information. Hope you find it useful.
If anyone recognizes a phrase or a paragraph and knows who wrote the original article let me know and I’ll give credit where it is due. I don’t want to plagiarize. I just don’t know how much you need to change the way the information is presented before I can call it mine.
Vi
To visit your group on the web, go to:
http://groups.yahoo.com/group/home_canning/
Uhhh...I’m not sure which plant Mesoman was talking about. We do have
“true” dandelion (Taraxacum officinale) in Florida, usually found in
sodded and fertilized areas, like around shopping centers and suburban
roadsides. True dandelion’s flowers are a deep yellow and they open near
ground level, with the seed stalk coming up higher before it releases
the seeds. I’m going to introduce you Floridians to the plant atlas now,
so see this link for the true dandelion:
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=353 (if you click on
“photo gallery” above the map, you’ll get the pictures).
We also have what I call false dandelion (Pyrrhopappus carolinianus,
also called carolina desertchicory), which has flowers the same size as
the true dandelion, but on a longer stalk and with a lighter lemony
(almost flourescent) yellow color. Leaves are narrower and softer than
true dandelion. When the false dandelions bloom in a field, it is
beautiful. They are quite common down to Lake Okeechobee. See:
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=810
We also have dwarfdandelion (Krigia virginica) down to about the I-4
corridor. It has a much smaller diameter flower (like less than 1/2 inch
diameter), a little more of an orangey-yellow color, on a long thin
stalk, and much smaller leaves and plant overall. Very very pretty
little flowers when they all bloom together. See:
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=3573
We also have coastalplain hawkweed (Hieracium megacephalon and
H.gronovii). It has smaller dandelion-like flowers but in a multiple
flower head, on long stalks, hairy all over, throughout the state. See:
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=2492
The little red dandelion-like flowers, I think those are either
tasselflower (Emilia fosbergii, more pinkish red, also called
cupid’s-shaving-brush) or devil’s paintbrush (Hieracium auranticum, more
orange-ish red). The tasselflower has leaves up on the stem, while the
paintbrush only has the basal rosette of leaves (leaves in a circle at
ground level). Neither one is native, both can be quite invasive in
coastal sites...but cute little things, ain’t they?
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=1314
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=1962
(Never mind the map, these are both throughout Florida.)
And finally, my favorite, Asiatic hawksbeard (Youngia japonica), little
yellow dandelion-like flowers in a cluster on a long stalk, basal
rosette of leaves that are broader than any of the others. Not a native,
and a very common throughout as an invasive of lawns. Also very pretty
when they all bloom together, if the homeowner isn’t out with the
herbicides...and a VERY tasty green. See:
http://www.florida.plantatlas.usf.edu/Plant.aspx?id=235
To the best of my knowledge, all of these are edible including flowers.
I have eaten all of these. All are somewhat bitter, but nothing as good
as the true dandelion to get the real bitter greens in your life.
Of course, if you really crave the dandelion flavor, the improved French
garden dandelion variety does well here in the winter months for greens.
Oh, about that plant atlas, here’s the main page:
http://www.florida.plantatlas.usf.edu/
You can browse by county, search for common or scientific name, etc. The
maps are only for specimens in the USF botanical collection, so the maps
are incomplete, but the pictures are great. It pays to start learning
your scientific names, since there are a lot of things that can go by
the same common name...like “dandelion” for instance! ;-)
Happy foraging, Susan
This is another good resource for florida plants.
http://aquat1.ifas.ufl.edu/node/22
Helen
The trick is in what one emphasizes. We either
make ourselves miserable, or we make ourselves
happy. The amount of work is the same.” Carlos
Castaneda
To visit your group on the web, go to:
http://groups.yahoo.com/group/ForageAhead/
Bohemian Revolution.com
14 cool uses for ice cubes
Posted: 02 Oct 2009 08:06 AM PDT
Ice can be surprisingly handy for some fairly weird things around the house.
1. You know those indentations your furniture makes in the carpet? Put ice cubes on them. After they melt, you can brush up the fibers. This works much better with pile carpet than berber, and may not remove the indentations 100%, but it does help.
2. Put a few down a garbage disposal that’s sluggish and turn it on. Crunching the ice will usually push through whatever’s clinging on down there.
3. Put them in plant pots to water the plants slowly and prevent overflow and spillage. This can also be much easier than trying to get a watering can in there.
4. Prevent foods like rice from drying out in the microwave. Add an ice cube to your dish before putting it in the microwave to keep it moist.
5. First aid numbing: if you’ve got to remove a splinter or perform any kind of first aid that hurts, ice the area first and it’ll hurt less.
6. Apply ice cubes to burns to keep them from turning into blisters. Even better than running cold water over burns.
7. Reduce swelling. From puffy eyes to the swelling around a minor injury – just wrap ice cubes in a thin cloth, paper towel or put them in a plastic sandwich bag (whatever you find most comfortable) and hold them against the swollen or puffy area.
8. Put wrapped ice cubes over your closed eyes for a few minutes to soothe eye strain symptoms like burning or itching.
9. Rig a DIY air conditioning system. For a less complicated version, just stick a bowl of ice in front of a fan so the ice cools the air as it blows toward you. Great trick for hot summer nights without air conditioning.
10. Remove chewing gum from clothing or carpet by freezing. You can stick the gum-encrusted item in the freezer if it’s small enough, or use ice cubes to freeze a small area at a time. When frozen, the chewing gum peels off easily.
11. If you have an overweight dog and the vet has recommended you cut back on treats, try an ice cube. Dogs love the crunch. This is especially good for them in the summer when they need to stay hydrated.
12. Other pets enjoy ice when it’s hot, too. Put a cube in their water dishes.
13. Instead of trying to smooth a caulk seam with your finger, which can make it pretty messy, use an ice cube to make a nice, smooth, even line. Just run it along the caulk.
14. If you spill food or drink on your clothes, the very best thing to do is dip a cloth in soda water or regular cold water and dab at the area. But this stuff isn’t always around when you need it. If you’ve got a drink with ice cubes, just fish one out, suck on it to remove any drink residue that could add to the stain and dab the cube on the spot to remove it and prevent staining.
This may be a useful site, lots of subjects, link turned up on one of my lists....granny
http://www.byexample.com/articles/topics/solar_hot_water
Solar Hot Water
Our experiments in solar water heating began with our flat panel collector. While it worked great in the summer, our more recently built batch collector can withstand freezing temperatures. We’ve written articles outlining our solar water heater experiments, as well as provided illustrations of varying solar water heating systems.
Flat Panel Collector
This is a diagram of our first homemade solar hot water collector.
Our First Solar Hot Water Experiment
The story of building our first flat panel hot water collector.
Solar Hot Water Batch Collector
In November 2005 we built our first Solar Hot Water Batch Collector. At present this is our only source of running hot water.
Supplementing a Conventional Hot Water Heater
In this scenario the roof-mounted collector is used to preheat the water that runs through the conventional hot water heater. The hot water heater will only need to run on cloudy days or during periods of heavy hot water use. This is an excellent way to reduce your use of fossil fuels without sacrificing the luxury of continuous hot water.
Unsupplemented Flat Panel Collector
This design has two parts: the collector and the storage tank. The collector is positioned to receive maximum sunlight. Cool water is pumped from the base of the storage tank into the collector. The sun warms the water and it travels back into the storage tank and then into the house. This system is at a disadvantage on cloudy days because it has no back up heating method.
System with On-Demand Tankless Water Heater
In this arrangement an “on-demand” gas hot water heater acts as a supplemental water heating system. Water heated by the collector is stored in a tank before moving into the on-demand heater and then into the house. While more expensive than conventional hot water heaters, on-demand heaters are more efficient and rapidly heat only the water that is being used. “On demand” hot water systems are also known as tanless water heaters.
Hot Water System with Heat Exchanger
The collector in this design is a closed loop system. Liquid is heated in the collector and then travels through a coil inside a hot water tank. Heat transfers from the coil into the freshwater tank. The closed loop, heat exchange system is advantageous for use in cold climates, because an anti-freeze solution can be used in place of water in the collector.
Roof Mounted Tank and Collector
This design illustrates a commercially available hot water system in which the tank and the flat panel collector are integrated. No pump is required to run this system and installation is fairly simple. The On-demand hot water heater functions as a back up system.
Attic Tank and Roof Top Collector
Storing the hot water tank in the attic has its advantages. The attic provides the storage tank with excellent protection from the elements, allowing hot water to be stored for longer spans. Also, gravity carries water into faucets without the aid of a pump.
Batch Collector
This is a diagram of our most recent solar hot water experiment: the batch collector. The box is made from wood, insulated with styrophoam and lined with reflectix. The tank is recycled from an old hot water heater and is painted black.
Simple Solar Hot Water Solution
Heating water with the sun may seem like a challenge, but it is really quite simple.
Solar Hot Water Batch Collector - Update
With recent improvements to our solar hot water heating system we’ve achieved more consistent water temperatures and reduced our repair time. We’ve learned that copper pipes are essential to smooth operation and that it is actually possible for water to get too hot.
[The above are live urls on site and while you are planning them, be sure they run through the greenhouse for winter heat in there....LOL....
Articles/comments also on chickens, rabbits and hot frames for the winter, all on one page....
granny]
1. TNT Recipe -— Pasta e Fagioli
Posted by: “Starkoski Peg”
Hi...
I got this recipe from a friend a few days ago...she hasn’t tried it yet, but of course I had to try it right away!! This soup is great! It is very thick and full of all kinds of good stuff! This makes a really big pot of soup...enough to feed a small army!! It will be great on those cold winter nights...which we don’t have many of here in south Florida, but I love soups and make them anyways!
Enjoy!
hugs,
peg
Pasta e Fagioli
1 lb. ground beef
1 / 2 TBSP olive oil
3 / 4 cup onions, chopped
1 cup carrots, sliced thin (about 3 carrots)
1 cup celery, diced (about 3 stalks)
1 (14-oz) can diced tomatoes
1 (14-oz) can red kidney beans
1 (14 oz) can white kidney beans
2 (14 oz) cans beef broth ( I used low sodium)
1 / 2 TBSP dried oregano
1 tsp. black pepper
Dash of Tabasco sauce
26-oz. jar spaghetti sauce
4 oz. small shell pasta
1 TBSP chopped fresh parsley
Saute the beef in the oil in a Dutch oven pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add beef broth, oregano, black pepper, Tabasco sauce, spaghetti sauce and the pasta. Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes.
Ladle the soup into bowls.
Recipe source: Janet DeVries.
________________________________________________________________________
________________________________________________________________________
2. TNT Recipe -— Pumpkin Apple Muffins
Posted by: “Starkoski Peg”
Hi—
....and yet another yummy muffin mix. These are delicious...pumpkin and apple...what more do you need in a nice fall season muffin!!
Enjoy!
hugs,
peg
Pumpkin Apple Muffins
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbsp sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of
Mixture. Combine pumpkin, butter, and eggs, and add to dry
Ingredients, stirring just until moistened. Fold in chopped apple,
And spoon into greased muffin pans, filling two-thirds full. Combine
3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly
Over muffins. Bake at 350 degrees for 20 minutes. Remove from pans
Immediately, and cool on wire racks.
Makes 2 dozen
Peace & Luv, Gail
Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz
________________________________________________________________________
________________________________________________________________________
3. TNT Recipe -— Apple Chunk Granola Bread Recipe
Posted by: “Starkoski Peg”
Hi...
....another yummy for church!! This bread is really great! The house was smelling so good this afternoon with all of this baking!
Enjoy!
hugs,
peg
Apple Chunk Granola Bread Recipe
We love this sweet quick bread recipe made with apple chunks and plenty of granola. The cinnamon and spices complement the apples well. If it is made with granola and fresh apples, you know it must be as wholesome as it is good.
This is an easy recipe to make. This moist, dense, apple-filled bread is best if refrigerated overnight to allow the flavors and moisture to penetrate the loaf.
Ingredients
1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup brown sugar
1 cup buttermilk
1/4 cup canola oil
2 cups peeled and cored apples cut in 1/2-inch chunks
Directions
Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 ½-inch loaf pan by greasing it well.
1. Combine the dry ingredients and the granola together in a large bowl.
2. Whisk the egg, brown sugar, buttermilk, and oil together until the sugar is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the apples.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread tests done. Remove from the pan and cool on a wire rack.
Note: Different granolas may absorb moisture differently. Add milk or flour if needed to get the right consistency.
Recipe source:
http://www.preparedpantry.com/applegranolabread.htm
________________________________________________________________________
________________________________________________________________________
4. TNT Recipe -— St. John’s Banana Bread
Posted by: “Starkoski Peg”
Hi....
I made up this bread for church on Sunday....it is so yummy!
This recipe came from the Duggar family favorite recipes -—the TLC show “18 Kids and Counting”....
Enjoy!
hugs,
peg
Check out the rest of the recipes on this site...
ST. JOHN´S BANANA BREAD
1/2 c. butter
1 c. sugar
2 eggs
2 c. sifted flour
1 t. salt
1 t. baking soda
3 large bananas
1 c. chopped nuts
1 t. melted butter
cinnamon-sugar mixture
Cream butter &sugar. Beat in eggs, one at a time. Mix in sifted dry ingredients. Beat in mashed bananas. Add nuts. Pour into a greased & floured 9”x5”x3”-pan. Bake at 350 for 50-60 min. While bread is still warm brush with melted butter & sprinkle with cinnamon-sugar. Deliciously Tasteful!
makes 1 Loaf
Recipe Source: http://www.duggarfamily.com/recipes.htm
________________________________________________________________________
________________________________________________________________________
5. TNT Recipe -— Peachy Cinnamon Coffee Cake
Posted by: “Starkoski Peg”
....all I can say is “YUM”!!
I was not able to find the Duncan Hines Bakery style Cinnamon Swirl with Crumb Topping Muffin Mix, so I used Betty Crocker Cinnamon Streusel Mix. This didn’t have the “swirl mix”, but it did have the streusel topping, so that is what I used. It is great and so easy to make up!
Enjoy!
hugs,
peg
PEACHY CINNAMON COFFEE CAKE
Yield: 9 Servings
1 pkg. Bakery style Cinnamon Swirl-with Crumb Topping Muffin Mix (Duncan Hines brand)
1 can (8 1/4 ounces) juice packed-sliced yellow cling peaches
1 Egg
Preheat oven to 400 degrees. Grease 8” square or 9” round pan
Drain peaches, reserving juice. Add water to reserved juice to make
3/4 cup liquid. Chop peaches. Combine muffin mix, egg, and liquid in
medium sized bowl; fold in peaches. Pour batter into pan. Knead swirl
packet 10 seconds before opening. Squeeze contents on top of batter
and swirl with knife. Sprinkle topping over batter; bake at 400
degrees for 28 to 33 minutes for 8” square pan or 20 - 25 minutes for
9” round pan or until golden brown. Serve warm.
Yield: 9 servings. Shared by Allison Cozzi
Recipe source: Corner Sweet Shoppe yahoo group, submitted by ckpenner.
PEG´S NOTE:
I wasn´t able to find the Duncan Hines brand of muffin mix, so I used the Betty Crocker Cinnamon Streusel Muffin Mix. There was no swirl mix, but it did have the topping mix....it turned out great!
________________________________________________________________________
________________________________________________________________________
6. Saucy Honey Mustard Chicken
Posted by: “*~Tamara~*”
Saucy Honey Mustard Chicken
Makes: 4 servings, one topped chicken breast each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
MIX remaining ingredients; spoon over chicken.
COOK 2 min. or until sauce is heated through, stirring occasionally.
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Love copycat recipes? Brand name recipes? Come join us
________________________________________________________________________
________________________________________________________________________
7. Atkins Chili
Posted by: “*~Tamara~*” )
Atkins Chili
This Atkin’s chili recipe is made with ingredients that are approved foods in the Atkin’s Diet. The foods in this chili recipe can be eaten during the induction phase of the Atkins Diet. You can still lose weight and enjoy great tasting chili!
o 1 Tablespoon olive oil
o 1 large chopped onion
o 6 large garlic cloves, minced
o 2 medium jalapenos, minced
o 2 lbs ground sirloin
o 2-4 Tablespoons chili powder (adjust according to personal taste)
o 1/2 teaspoon salt
o pepper to taste
o 1 16oz can diced tomatoes (make sure no sugar added)
o 2 cups chicken broth (again no sugar added)
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add ground sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add chili powder, salt, pepper, and jalapenos to the meat and onions. Stir in died tomatoes and chicken broth.
Reduce heat to low and simmer for at least 1 and a half hours.
Note: Wear gloves to mince the jalapenos. If you want your Atkin’s chili a bit spicy, then mince the seeds and membranes with your jalapenos. If you want your chili milder, then remove the seeds and membranes from the jalapenos.
Note: Be sure to check that your spices, tomatoes, and broth don’t contain added sugar. If they do, you will have to count them as part of your total carbohydrate intake for the day.
http://groups.yahoo.com/group/Recipes_for_Health
Need some healthier recipes? We cover everything from lowfat to diabetic
________________________________________________________________________
________________________________________________________________________
8. Stir-Fried Beef and Pepper Salad
Posted by: “*~Tamara~*”
Stir-Fried Beef and Pepper Salad
Source: Better Homes and Gardens
Makes 4 servings
1 large tomato, chopped (1 cup)
1/2 of a yellow sweet pepper, cut into thin strips (1/2 cup)
1/4 cup snipped basil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 cloves garlic, minced
Cooking oil or nonstick cooking spray
8 ounces packaged beef stir-fry strips
1/4 teaspoon black pepper
1/8 teaspoon salt
6 cups torn mixed greens
1. Stir together the tomato, sweet pepper, and basil in a medium mixing bowl. Combine vinegar, olive oil, and 1 minced garlic clove in a screw-top jar. Cover; shake to mix. Pour over vegetable mixture; toss to coat. Cover and refrigerate 4 to 24 hours.
2. Lightly coat a large skillet with cooking oil or nonstick cooking spray. Add beef and the remaining garlic. Cook and stir over medium-high heat 2 to 3 minutes or to desired doneness. Sprinkle with pepper and salt. Add vegetable mixture. Heat through.
3. Arrange mixed greens on four salad plates. Top greens with some of the hot beef-vegetable mixture. Serve immediately.
Makes 4 servings.
Menu Suggestion: Make it a meal with sliced cantaloupe and fortune cookies.
Nutrition facts per serving: calories: 153 total fat: 8g saturated fat: 2g cholesterol: 26mg sodium: 114mg carbohydrate: 8g fiber: 2g protein: 13g vitamin C: 111% iron: 15%
http://groups.yahoo.com/group/Magazine-Recipes/
Recipes from your fave magazines...you are invited to join us
This is another great group owned by *Beth*
To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
You will want to see the photos, amazing how far solar energy has come....granny
http://www.survivalschool.com/products/Water_Filters/SteriPen_Solar%20Charger.htm
Steri-Pen “Adventurer” Solar Battery Charger and Case
Solar Charger for Steri-Pen “Adventurer’s” CR 123 Batteries
The Steri-PEN Solar Charging Case is the perfect accessory for your Steri-PEN Adventurer or Steri-PEN “Adventurer” Water Purifier. It’s two units in one — the durable case not only protects your Steri-PEN “Adventurer” (not included), but it also comes with an embedded solar panel that recharges the CR123 rechargeable batteries (included) when not in use!
The Steri-PEN Solar Recharger allows you to charge and power up your Steri-PEN Adventurer anywhere in the world. The Steri-PEN Solar Charging Case also comes with an AC adapter which allows you to plug in your Steri-PEN “Adventurer” case into a wall outlet for faster charging.
Specifications:
Charge Time: 2-5 days (solar)/4-6 hours (AC power)
Dimensions: 7 x 3-5/8 x 1-5/8 in.
Weight: 6.9 oz (with batteries)
Price- $68.50 Add to cart
http://www.survivalschool.com/articles/recipes/Queen_Annes_Lace_Jelly.htm
Queen Anne’s Lace Jelly
Ingredients:
- 4 C Water
- 4 C Sugar
-10-15 Flower Heads
- 5 t Lemon Juice
- 1 Box (1.75 oz) of
Sure Jell Fruit Pectin
- 1 drop of red food
coloring (optional)
- Jelly Jars (with lids)
Directions
Queen Anne’s lace
1. Boil Water and remove from heat
2. Add Flowers and let steep for 30 minutes
3. Remove flowers, strain and add Pectin
4. Bring to a boil again, add the sugar, stir
5. Bring to a rolling boil for 1 minute
6. Remove from heat, add Lemon Juice & food coloring
7. Skim off foam, pour in jelly Jars
http://www.survivalschool.com/articles/recipes/Candied_Ginger.htm
Candied Ginger
Ingredients:
- 4 Ginger roots (young)
- 1 C Light Corn Syrup
- 1 Lemon
- 4 C Sugar Directions
1. Scrape & cut non-fibrous roots into 1/4” slices enough make l qt.
2. Put slices into non-aluminum pot, pat and cover with water.
3. Bring slowly to the boil & simmer covered until tender (about 20 min)
4 Add l C sugar & stir until the mixture boils then remove from heat.
5 Cover and let stand overnight at room temperature.
6. The next day, bring to boil & simmering gently for about 15 minutes
7. Add l seeded sliced lemon and l C. light corn syrup.
8. Uncover and simmer 15 minutes longer, stirring occasionally
9. Remove from heat and let stand covered overnight
10. Bring mixture to boil again and add l C sugar and simmer for 30
minutes, stirring constantly (mixture burns easily)
11. Add l C sugar, bring back to the boil and remove from the heat.
12. Cover and let stand overnight again
13. Bring mixture to boil for 4th time & drain allowing ginger to dry
overnight on a rack
14. Roll in granulated sugar and store in an air-tight container
Cough Drops
(Chest congestion and cough)
Ingredients:
- 1 C Sugar
- 1/3 C Light Corn Syrup
- Coloring (optional)
- 2/3 C Herbal Tea*
*Herbal Tea Options
1 t Licorice Root
1 t Slippery Elm bark
1 t Boneset flowers
1 t Horehound
- or -
Herbal tea can be made with 2/3C Osha root tincture in 2/3 C water
- or -
Tea can be made with 3 t if mullein leaves
Directions
1. Mix sugar, corn syrup and herbal tea and cook over low heat
2. Stir until sugar is dissolved and mixture boils (approx 212oF).
3. Continue boiling without stirring until the mixture reaches 310oF on
Candy Thermometer (yes, that’s 60oF above the “hard ball” candy
temperature). STIRRING WILL CAUSE GRANULATION, the boiling
of the mixture will stir it.
TIP: Cook slowly at end so that the syrup will not discolor.
4. Remove from heat, allow temperature to drop to 260oF & add color
(liquid food coloring) Horehound Oil, Peppermint Oil etc. if desired.
5 Immediately drop liquid from the tip of a spoon onto a greased
surface or pour into a greased hard candy mold.
6. Allow to harden and cool completely before removing. DO NOT put
in refrigerator since that will add moisture to the drops & cause
stickiness. You can also roll them in powdered sugar and wrap in
plastic wrap or waxed paper for storage.
Note: Osha cough drops are the strongest and most effective due to its antiviral properties
Courtesy of Midwest Native Skills Institute - www.SurvivalSchool.com
First Aid Salve
(apply to cuts, bruises and skin irrations)
Ingredients:
- 1/2 C Plantain leaves
- 1/2 C Jewelweed stems
- 1/8 C Yarrow Leaves
- 1 C Olive Oil
- 1 oz Bees Wax
- 5ml Vitamin E Oil
- Thermometer
Directions
1. Dice Jewel weed stems as fine as possible with a knife
2.Shave bees wax into tiny shavings (the smaller & thinner the better)
3. Bruise Plantain leaves with your fingers and tear into very small, tiny
pieces (the smaller the better)
4 Bruise Yarrow leaves with your fingers and tear into very small, tiny
pieces (the smaller the better)
5 Pour oil in small sauce pan and add Plantain, Jewelweed & Yarrow
6. Heat oil to 120oF and maintain that temperature for 45 minutes
DO NOT ALLOW TEMPERATURE TO EXCEED 140 oF
7. After 45 min strain away oil and discard the solids
8. Add 5ml of Vitamin E oil to Olive Oil
9. Place oil back in pan, add wax shavings and heat to 135 oF, stirring
constantly
10. When all of the wax melts remove from heat and pour into containers
11. Label each container with the name FIRST AIDE SALVE and date
12. Place caps on the contains and store in a cool dark place
Courtesy of Midwest Native Skills Institute - www.SurvivalSchool.com
Index:
http://www.survivalschool.com/articles/recipes/index.htm
http://www.survivalschool.com/articles/30_Tips_for_Emergency_Preparedness.htm
30 Tips for Emergency Preparedness
Here are 30 tips to help you and your family become better prepared for an emergency.
Preparedness Tip #1
Take a moment to imagine that there is an emergency, like a fire in your home, and you need to leave quickly. What are the best escape routes from your home? Find at least two ways out of each room. Now, write it down — you’ve got the beginning of a plan.
Preparedness Tip #2
Pick a place to meet after a disaster. Designate two meeting places. Choose one right outside your home, in case of a sudden household emergency, such as a fire. The second place you choose needs to be outside your neighborhood, in the event that it is not safe to stay near or return to your home.
Preparedness Tip #3
Choose an emergency contact person outside your area because it may be easier to call long distance than locally after a local/regional disaster. Take a minute now to call or e-mail an out-of-town friend or family member to ask him or her to be your family’s designated contact in the event of an emergency. Be sure to share the contact’s phone number with everyone in the family. During an emergency, you can call your contact who can share with other family members where you are; how you are doing; and how to get in contact with you.
Preparedness Tip #4
Complete an emergency contact card and make copies for each member of your family to carry with them. Be sure to include an out-of-town contact on your contact card. It may be easier to reach someone out of town if local phone lines are out of service or overloaded. You should also have at least one traditionally wired landline phone, as cordless or cellular phones may not work in an emergency.
Preparedness Tip #5
Dogs may be man’s best friend, but due to health regulations, most emergency shelters cannot house animals. Find out in advance how to care for your pets and working animals when disaster strikes. Pets should not be left behind, but could be taken to a veterinary office, family member’s home or animal shelter during an emergency. Also be sure to store extra food and water for pets. For more information, visit the Animal Safety section on www.redcross.org or visit the Humane Society Web site at www.hsus.org
Preparedness Tip #6
Go through your calendar now, and put a reminder on it — every six months — to review your plan, update numbers, and check supplies to be sure nothing has expired, spoiled, or changed. Also remember to practice your tornado, fire escape or other disaster plans.
Preparedness Tip #7
Check your child’s school Web site or call the school office to request a copy of the school’s emergency plan. Keep a copy at home and work or other places where you spend a lot of your time and make sure the school’s plan is incorporated into your family’s emergency plan. Also, learn about the disaster plans at your workplace or other places where you and your family spend time.
Preparedness Tip #8
Teach your children how and when to call 9-1-1 or your local Emergency Medical Services number for help. Post these and other emergency telephone numbers by telephones.
Preparedness Tip #9
Practice. Conduct fire drills and practice evacuating your home twice a year. Drive your planned evacuation route and plot alternate routes on a map in case main roads are blocked or gridlocked. Practice earthquake and tornado drills at home, school and work. Commit a weekend to update telephone numbers, emergency supplies and review your plan with everyone.
Preparedness Tip #10
A community working together during an emergency makes sense.
Talk to your neighbors about how you can work together during an emergency.
Find out if anyone has specialized equipment like a power generator, or expertise such as medical knowledge, that might help in a crisis.
Decide who will check on elderly or disabled neighbors.
Make back-up plans for children in case you can’t get home in an emergency.
Sharing plans and communicating in advance is a good strategy
Preparedness Tip #11
What if disaster strikes while you’re at work? Do you know the emergency preparedness plan for your workplace? While many companies have been more alert and pro-active in preparing for disasters of all types since the September 11, 2001 attacks, a national survey indicates that many employees still don’t know what their workplace plan is for major or minor disasters. If you don’t know yours, make a point to ask. Know multiple ways to exit your building, participate in workplace evacuation drills, and consider keeping some emergency supplies at the office. Visit www.ready.gov and click on Ready Business for more information about business preparedness.
Preparedness Tip #12
You should keep enough supplies in your home to meet the needs of you and your family for at least three days. Build an emergency supply kit to take with you in an evacuation. The basics to stock in your portable kit include: water, food, battery-powered radio and flashlight with extra batteries, first aid supplies, change of clothing, blanket or sleeping bag, wrench or pliers, whistle, dust mask, plastic sheeting and duct tape, trash bags, map, a manual can opener for canned food and special items for infants, elderly, the sick or people with disabilities. Keep these items in an easy to carry container such as a covered trash container, a large backpack, or a duffle bag.
Preparedness Tip #13
Preparing for emergencies needn’t be expensive if you’re thinking ahead and buying small quantities at a time. Make a list of some foods that:
Have a long shelf-life and will not spoil (non-perishable).
You and your family like.
Do not require cooking.
Can be easily stored.
Have a low salt content as salty foods will make you more thirsty.
Keep the list in your purse or wallet and pick up a few items each time you’re shopping and/or see a sale until you have built up a well-stocked supply that can sustain each member of your family for at least three days following an emergency.
Preparedness Tip #14
Take a minute to check your family’s first aid kit, and note any depleted items — then, add them to your shopping list. Don’t have a first aid kit? Add that to the list or build a kit yourself. Just add the following items to your shopping list and assemble a first aid kit. Consider creating a kit for each vehicle as well:
First Aid Kits - Assemble a first aid kit for your home and one for each car.
(20) adhesive bandages, various sizes
(1) 5” x 9” sterile dressing
(1) conforming roller gauze bandage
(2) triangular bandages
(2) 3 x 3 sterile gauze pads
(2) 4 x 4 sterile gauze pads
(1) roll 3” cohesive bandage
(2) germicidal hand wipes or waterless alcohol-based hand sanitizer
(6) antiseptic wipes
(2) pair large medical grade non-latex gloves
Adhesive tape, 2” width
Anti-bacterial ointment
Cold pack
Scissors (small, personal)
Tweezers
CPR breathing barrier, such as a face shield
First Aid Manual
Non-Prescription and Prescription Drugs
Aspirin or non-aspirin pain reliever
Anti-diarrhea medication
Antacid (for stomach upset)
Syrup of Ipecac (use to induce vomiting if advised by the Poison Control Center)
Laxative
Activated charcoal (use if advised by the Poison Control Center)
Prescription drugs, as recommended by your physician, and copies of the prescriptions in case they need to be replaced
For more information about first aid kits, visit www.redcross.org.
Preparedness Tip #15
Keep at least a three-day supply of water per person. Store a minimum of one gallon of water per person per day (two quarts for drinking, two quarts for food preparation and sanitation). Store water in plastic containers such as soft drink bottles. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. A normally active person needs to drink at least two quarts of water each day. Hot environments and strenuous activity can double that amount. Children, nursing mothers, and people who are sick will also need more.
Preparedness Tip #16
One of the easiest ways you can prepare for emergencies is to keep some supplies readily available. Every kit is unique and can be tailored to meet the specific needs of your family, but below is a general list of supplies you may want to consider:
Tools and Supplies (Essential Items are Marked with an Asterisk *)
Mess kits, or paper cups, plates, and plastic utensils
Emergency preparedness manual and a copy of your disaster plan, including your emergency contacts list
Battery-operated radio and extra batteries*
Flashlight and extra batteries*
Cash or traveler’s checks, change*
Non-electric can opener, utility knife*
Fire extinguisher: small ABC type stored near where fires are likely to occur such as a kitchen, or near a fireplace. It should not be kept in the disaster supplies kit.
Tube tent
Duct Tape*
Compass
Matches in a waterproof container
Aluminum foil
Plastic storage containers
Signal flare
Paper, pencil*
Needles, thread
Medicine dropper
Shut-off wrench or pliers, to turn off household gas and water
Whistle*
Plastic sheeting*
Map of the area (for locating shelters and evacuation routes)
Preparedness Tip #17
Also include items for sanitation in your emergency supply kit. Consider the following:
Sanitation (Essential Items are Marked with an Asterisk *)
Toilet paper, towelettes*
Soap, liquid detergent*
Feminine supplies*
Personal hygiene items*
Plastic garbage bags, ties (for personal sanitation uses)*
Plastic bucket with tight lid
Disinfectant
Household chlorine bleach
(Continued in the next tip)
Preparedness Tip #18
Include at least one complete change of clothing and footwear per person in your emergency supply kit. We suggest long pants and long sleeves for additional protection after a disaster.
Clothing and Bedding (Essential Items are Marked with an Asterisk *)
Sturdy shoes or work boots*
Rain gear*
Blankets or sleeping bags*
Hat and gloves
Thermal underwear
Sunglasses
Preparedness Tip #19
You should also keep a smaller version of your emergency supply kit in your vehicle, in case you are commuting or traveling when disaster strikes.
Emergency Kit For Your Vehicle
Bottled water and non-perishable high energy foods, such as granola bars, raisins and peanut butter
Flashlight and extra batteries
Blanket
Booster cables
Fire extinguisher (5 lb., A-B-C type)
First aid kit and manual
Maps
Shovel
Tire repair kit and pump
Flares or other emergency marking devices
Preparedness Tip #20
Teach children how to dial 9-1-1 in an emergency. Review emergency action steps with all family members:
Check the scene and the victim
Call 9-1-1 or your local emergency number posted by the telephone
Care for the victim
Help your children learn more about emergencies. Download this preparedness coloring book. or visit Red Cross’ “Masters of Disaster.”
Preparedness Tip #21
Read the information on your city, county and/or state government Web sites as well as the “Be Prepared” section of www.redcross.org or Ready.gov and print emergency preparedness information. Be sure to keep a copy with your disaster supplies kit. It can provide telephone numbers, addresses and other information you need when electronic connections are not available options for obtaining the information.
Preparedness Tip #22
When water is of questionable purity, it is easiest to use bottled water for drinking and cooking if it is available. When it’s not available, it is important to know how to treat contaminated water. In addition to having a bad odor and taste, water from questionable sources may be contaminated by a variety of microorganisms, including, bacteria and parasites that cause diseases such as dysentery, cholera, typhoid, and hepatitis. All water of uncertain purity should be treated before use.
Use one or a combination of these treatments:
Filter: Filter the water using a piece of cloth or coffee filter to remove solid particles.
Boil: Bring it to a rolling boil for about one full minute. Cool it and pour it back and forth between two clean containers to improve its taste before drinking it.
Chlorinate:
– Add 16 drops (1/8 teaspoon) of liquid chlorine bleach per gallon of water. Stir to
mix. Sodium hypochlorite of the concentration of 5.25% to 6% should be the
only active ingredient in the bleach. There should not be any added soap or
fragrances. A major bleach manufacturer has also added Sodium Hydroxide as
an active ingredient, which they state does not pose a health risk for water
treatment.
– Let stand 30 minutes.
– If it smells of chlorine. (The technical term for doing this is “testing for residuals)
You can use it. If it does not smell of chlorine, add 16 more drops
(1/8teaspoon) of chlorine bleach per gallon of water, let stand 30 minutes, and
smell it again. If it smells of chlorine, you can use it. If it does not smell of
chlorine, discard it and find another source of water.
Flood water can also be contaminated by toxic chemicals. Do NOT try to treat flood water.
Preparedness Tip #23
In some emergencies you may be required to turn off your utilities. To prepare for this type of event:
Locate the electric, gas and water shut-off valves.
Keep necessary tools near gas and water shut-off valves
Teach adult family members how to turn off utilities.
If you turn off the gas, a professional must turn it back on. Do not attempt to do this yourself.
Preparedness Tip #24
Understand that during an emergency you may be asked to “shelter-in-place” or evacuate. Plan for both possibilities and be prepared to listen to instructions from your local emergency management officials. Visit Ready.gov and www.redcross.org/preparedness for more information on sheltering-in-place.
Preparedness Tip #25
A disaster can cause significant financial loss. Your apartment or home may be severely damaged or destroyed. You may be forced to live in temporary housing. Income may be cut off or significantly reduced. Important financial records could be destroyed. Take the time now to assess your situation and ask questions.
To help you, consider using the Emergency Financial First Aid Kit (EFFAK), a tool developed by Operation Hope, FEMA and Citizen Corps or contact your local Red Cross chapter for Disasters and Financial Planning: A Guide for Preparedness.
Preparedness Tip #26
Learn if earthquakes are a risk in your area by contacting your local emergency management office, local American Red Cross chapter, or state geological survey or department of natural resources. Information about earthquake risk is also available from the U.S. Geological Survey National Seismic Hazards project.
Preparedness Tip #27
Floods are among the most frequent and costly natural disasters in terms of human hardship and economic loss. As much as 90 percent of the damage related to all natural disasters (excluding draught) is caused by floods and associated debris flow. Most communities in the United States can experience some kind of flooding. Melting snow can combine with rain in the winter and early spring; severe thunderstorms can bring heavy rain in the spring or summer; or hurricanes can bring intense rainfall to coastal and inland states in the summer and fall. Regardless of how a flood occurs, the rule for being safe is simple: head for higher ground and stay away from floodwater. Even a shallow depth of fast-moving floodwater produces more force than most people imagine. You can protect yourself by being prepared and having time to act. Local radio or television stations or a NOAA Weather Radio are the best sources of information in a flood situation.
Preparedness Tip #28
When there is concern about a potential exposure to a chemical or other airborne hazard, local officials may advise you to “shelter-in-place “ and “seal the room.” This is different from taking shelter on the lowest level of your home in case of a natural disaster like a tornado. If you believe the air may be badly contaminated or if you are instructed by local officials, follow the instructions below to create a temporary barrier between you and the contaminated air outside.
To shelter-in-place and seal-the-room:
Close and lock all windows and exterior doors.
Turn off all fans, heating and air conditioning systems.
Close the fireplace damper.
Get your disaster supplies kit and turn on your battery-powered radio.
Go to an interior room that is above ground level and without windows, if possible. In the case of a chemical threat, an above-ground location is preferable because some chemicals are heavier than air, and may seep into basements even if the windows are closed.
If directed by local authorities on the radio, use duct tape to seal all cracks around the door and any vents into the room. Tape plastic sheeting, such as heavy-duty plastic garbage bags, over any windows.
Listen to your radio or television for further instructions. Local officials will tell you when you can leave the room in which you are sheltering, or they may call for evacuation in specific areas at greatest risk in your community
Preparedness Tip #29
If There is an Explosion:
- Take shelter against your desk or a sturdy table.
- Exit the building immediately.
- Do not use elevators.
- Check for fire and other hazards.
- Take your emergency supply kit if time allows.
If There is a Fire:
- Exit the building immediately.
- If there is smoke, crawl under the smoke to the nearest exit and use a cloth, if
possible, to cover your nose and mouth.
- Use the back of your hand to feel the upper, lower, and middle parts of closed
doors.
- If the door is not hot, brace yourself against it and open slowly.
- If the door is hot, do not open it. Look for another way out.
- Do not use elevators.
- If your clothes catch on fire, stop-drop-and-roll to put out the fire. Do not run.
- If you are at home, go to your previously designated outside meeting place.
- Account for your family members and carefully supervise small children.
- GET OUT and STAY OUT. Never go back into a burning building.
- Call 9-1-1 or your local emergency number.
Preparedness Tip #30
Unlike an explosion, a biological attack may or may not be immediately obvious. Most likely local health care workers will report a pattern of unusual illness or a wave of sick people seeking medical attention. The best source of information will be radio or television reports.
Understand that some biological agents, such as anthrax, do not cause contagious diseases. Others, like the smallpox virus, can result in diseases you can catch from other people.
In the event of a biological attack, public health officials may not immediately be able to provide information on what you should do. It will take time to determine exactly what the illness is, how it should be treated, and who may have been exposed. You should watch TV, listen to the radio, or check the Internet for official news including the following:
1. Are you in the group or area authorities believe may have been exposed?
2. What are the signs and symptoms of the disease?
3. Are medications or vaccines being distributed?
4. Where? Who should get them and how?
5. Where should you seek emergency medical care if you become sick?
During a declared biological emergency:
- If a family member becomes sick, it is important to be suspicious.
- Do not assume, however, that you should go to a hospital emergency room or
that any illness is the result of the biological attack. Symptoms of many
common illnesses may overlap.
- Use common sense, practice good hygiene and cleanliness to avoid spreading
germs, and seek medical advice.
- Consider if you are in the group or area authorities believe to be in danger.
- If your symptoms match those described and you are in the group considered
at risk, immediately seek emergency medical attention.
If you are potentially exposed:
- Follow instructions of doctors and other public health officials.
- If the disease is contagious expect to receive medical evaluation and
treatment. - You may be advised to stay away from others or even deliberately
quarantined.
- For non-contagious diseases, expect to receive medical evaluation and
treatment.
If you become aware of an unusual and suspicious substance nearby:
- Quickly get away.
- Protect yourself. Cover your mouth and nose with layers of fabric that can filter
the air but still allow breathing. Examples include two to three layers of cotton
such as a t-shirt, handkerchief or towel. Otherwise, several layers of tissue or
paper towels may help.
- Wash with soap and water.
- Contact authorities.
- Watch TV, listen to the radio, or check the Internet for official news and
information including what the signs and symptoms of the disease are, if
medications or vaccinations are being distributed and where you should seek
medical attention if you become sick.
- If you become sick seek emergency medical attention.
Resources: U.S. Department of Homeland Security
All Rights Reserved
© 2007 MNSI - All rights reserved.
http://www.survivalschool.com/articles/survival/Natural_Antiviral_Drugs.htm
1.
Natural Anti-Viral Drugs
Swine Flu – What You’ve Not Been Told
By Mike Adams (5/14/09)This aint my fault!
If you read the stories on H1N1 influenza written by the mainstream media, you might incorrectly think there’s only one anti-viral drug in the world. It’s name is Tamiflu and it’s in short supply.
That’s astonishing to hear because the world is full of anti-viral medicine found in tens of thousands of different plants. Culinary herbs like thyme, sage and rosemary are anti-viral. Berries and sprouts are anti-viral. Garlic, ginger and onions are anti-viral. You can’t walk through a grocery store without walking past a hundred or more anti-viral medicines made by Mother Nature.
And yet how many does the mainstream media mention? Zero.
The totality of influenza preparedness is defined by the mainstream media as the number of doses of Tamiflu a nation has stockpiled. To live in a world that’s saturated with natural anti-viral medicine and then not even acknowledge it in the media is beyond bizarre. It’s Twilight Zone-like. It’s like we’ve been teleported to an alternate universe where anti-viral plants have disappeared... or at least everyone is pretending they have.
Where do you think Tamiflu comes from, by the way?
It’s extracted from the Traditional Chinese Medicine herb called Star Anise. It’s one of hundreds of different anti-viral herbs found in Chinese Medicine, not to even mention anti-viral herbs from South America, North America, Australia, Africa and other regions.
I find it downright comedic that Big Pharma and the world’s health authorities extract their “champion” anti-viral drug Tamiflu from a Chinese Medicine herb, and then they go out of their way to announce to people that herbs and natural remedies are useless against influenza. If that’s the case then why are they using herbs to make their own medicine?
How many stories have you read that bother to tell you Tamiflu is made from the star anise herb that’s been used for over 5,000 years in Traditional Chinese Medicine? Virtually none. The powers that be don’t want anybody to know they could actually grow their own medicine in a garden or a windowsill. If you can grow cilantro, you can grow medicine. If everybody figured that out, Big Pharma wouldn’t be reaping the enormous profits it’s making right now from Tamiflu sales, and the governments of the world wouldn’t be able to scare and control people by promising to distribute Tamiflu (but only if you behave).
H1N1 influenza is not a hoax. But the way it’s being reported by health authorities and the mainstream media certainly is. The scam in all this is what they leave out of the stories — the fact that human beings live among a huge natural medicine chest of anti-viral drugs found in every city park, every forest, every swamp and every open field.
You cannot walk across any patch of natural land in America and NOT find anti-viral medicine. It’s everywhere! It’s in the weeds growing in the cracks in the sidewalks; it’s in weeds on the side of the stream; and it’s growing in the small patch of dirt left remaining in the median between highway lanes. In the deserts of the American Southwest, you can’t even drive to work without passing mile after mile of abundant anti-viral medicine grown by Mother Nature and just waiting for humans to wake up and be smart enough to recognize it.
Source: www.naturalnews.com
____________________________________________________
Note: Shikimic acid, a primary feedstock used to create the anti-flu drug Tamiflu, is produced by most autotrophic organisms, but star anise is the industrial source. In 2005, there was a temporary shortage of star anise due to its use in making Tamiflu. Late in that year, a way was found of making shikimic acid artificially. A drug company named Roche now derives some of the raw material it needs from fermenting E. coli bacteria. There is no longer any shortage of star anise and it is readily available and is relatively cheap.
Star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of Sambuca. Star anise has been used in a tea as a remedy for colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion. An ingredient in Chinese five spice, star anise is a cross in flavor of fennel and anise and can be used whole and removed after cooking, or ground into a powder to season everything from barbeque to curry.
All Rights Reserved
http://www.survivalschool.com/articles/Bee_Keeping/Cinnamon_and_Honey_Cures.htm
Cinnamon and Honey Cures
Sent to us by Rachel Smith
Cinnamon and Honey ~ Bet the drug companies won’t like this one getting around. Here are some facts on a mixture of Honey and Cinnamon that will cures most diseases. Honey is produced in most of the countries of the world and many scientists of today are accepting honey as a ‘Ram Ban’ (very effective) medicine of all kinds of diseases. What’s even better is that it can be used without any side effects while it cures many aliments that plague us today.
Today’s science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a magazine in Canada , in its issue dated 17 January,1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who have already had an attack, if they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat.
Arthritis patients:
May take daily, morning, and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder.Taken regularly even chronic arthritis can be cured. In a recent research conducted at Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon of Honey and half teaspoon of cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
CHOLESTEROL:
Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce The level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Jo urnal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS:
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This Process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH:
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS:
According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM:
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.
INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
INFLUENZA:
A scientist in Spain has proved that honey contains a natural ‘Ingredient’ Which kills the influenza germs and saves the patient from flu.
LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder And three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.
PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste apply this paste on the pimples before sleeping and wash it next morning with Warm water. If done daily for two weeks, it removes pimples from the root.
SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
WEIGHT LOSS:
Daily in the morning one half hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
CANCER:
Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three time s a day.
FATIGUE:
Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. When the vitality of the body starts to decrease, increases the vitality of the body within a week.
BAD BREATH:
People of South America , first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
HEARING LOSS:
Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!
ARTHRITIS:
In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
http://www.survivalschool.com/articles/survival/Household_Survival_Tips.htm
1.
Household Survival Tips
DID YOU KNOW?
Banana Tips
Peel a banana from the bottom and you won’t have to pick the little’stringy things’ off of it. That’s how the primates do it.
Take your bananas apart when you get home from the store. If you leavethem connected at the stem, they ripen faster.
Store your opened chunks of cheese in aluminum foil. It will stay freshmuch longer and not mold!
Peppers
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Greaseless Ground Beef
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
Super Tasting Scrambled Eggs
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
Brownie Treat
For a cool brownie treat, make brownies as directed. Melt Andes mints indouble broiler and pour over warm brownies. Let set for a wonderful “minty” frosting.
Garlic Tip
Add garlic immediately to a recipe if you want a light taste of garlic andat the end of the recipe if your want a stronger taste of garlic.
Snickers Bar Desert
Leftover snickers bars from Halloween make a delicious dessert. Simplychop them up with the food chopper. Peel, core and slice a few apples. Placethem in a baking dish and sprinkle the chopped candy bars over the apples. Bakeat 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
Reheating Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set
heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all
broken up. Add remainder of ingredients, reseal, keep mashing it upmixing thoroughly, cut the tip of the baggy, squeeze mixture into egg.Just throw bag away when done easy clean up.
Expanding Frosting
When you buy a container of cake frosting from the store, whip it withyour mixer for a few minutes. You can double it in size. You get tofrost more cake/cupcakes with the same amount. You also eat less sugarand calories per serving.
Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, placethem in a microwave with a cup of water. The increased moisture willkeep the food moist and help it reheat faster.
Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet
newspapers put layers around the plants overlapping as you go cover withmulch and forget about w eeds. Weeds will get through some gardeningplastic they will not get through wet newspapers.
Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass youcan’t see easily.
No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.
Squirrel Away!
To keep squirrels from eating your plants sprinkle your plants withcayenne pepper. The cayenne pepper doesn’t hurt the plant and thesquirrels won’t come near it.
Flexible vacuum
To get something out of a heat register or under the fridge add an
empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hotwater. Dump out the hot water, but don’t dry cup. Next, add youringredient, such as peanut butter, and watch how easily it comes right out.
Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in theglove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
Reopening envelope
If you seal an envelope and then realize you forgot to include
something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
Conditioner
Use your hair conditioner to shave your legs. It’s cheaper than
shaving cream and leaves your legs really smooth. It’s also a great wayto use up the conditioner you bought but didn’t like when you tried it in your hair...
Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass fill it 1/2’ with
Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!
Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it
‘home,’ can’t digest it so it kills them. It may take a week or so,
especially if it rains, but it works & you don’t have the worry about pets or small children being harmed!
INFO ABOUT CLOTHES DRYERS
The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink, ran hot water over it. The lint filter is made of a mesh material - I’m sure you know what your dryer’s lint filter looks like. well,...the hot water just sat on top of the mesh! It didn’t go through it at all! He told us that dryer sheets cause a film over that mesh that’s what burns out the heating unit. You can’t SEE the film, but it’s there. It’s what is in the dryer sheets to make your clothes soft and static free — that nice fragrance too, you know how they can feel waxy when you take them out of the box, well t his stuff builds up on your
clothes and on your lint screen. This is also what causes dryer units to catch fire & potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (& to keep your electric bill lower) is to take that filter out & wash it with hot soapy water & an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long!
Note: I went to my dryer & tested my screen by running water on it. Thewater ran through a little bit but mostly collected all the water inthe mesh screen. I washed it with warm soapy water & a nylon brush & Ihad it done in 30 seconds. Then when I rinsed it the water ran rightThru the screen! There wasn’t any puddling at all!
All Rights Reserved
http://simplyrecipes.com/recipes/cooking_gluten-free/
[snipped]
When I first began my gluten-free diet eight years ago I relied on back to basics scratch cooking to get me through. Planning simple home cooked meals and choosing naturally gluten-free whole foods made my transition into the gluten-free lifestyle much easier. Here are some tasty gluten-free recipes here on Simply Recipes to get you cooking:
Mushroom Risotto
Creamy Polenta
Butternut Squash Apple Soup
Chicken Enchiladas Verdes
Mom’s Ground Turkey and Peppers
Additional resources:
The Celiac Disease Foundation
The Gluten Free Girl
Karina’s Kitchen: Gluten-Free Recipes
Celiac Chicks
Simply Recipes Food Blog Spotlight: Gluten-Free
This is an excellent gluten-free site:
[I see several to check out, looks good...granny]
http://glutenfreegoddess.blogspot.com/
http://karinaskitchen.blogspot.com/2009/09/healing-curry-recipe.html
A Healing Curry Recipe
Dust off the Crock Pot early in the day and slow-simmer a vegan curry brimming with healing ingredients- shredded cabbage, garlic, onion, apples, fennel and coconut milk. The kitchen - and you - stay cool. And dinner is done.
You’ll need:
2 tablespoons light olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry powder, or to taste
1 teaspoon cumin
1/2 teaspoon fennel seed
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large potato - gold or sweet, diced
2 apples - 1 tart, 1 sweet - cored, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained
3 cups vegan broth, more if needed
To add in later:
1 cup light coconut milk, more if needed
A drizzle of agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime or a teaspoon or rice vinegar, to taste
Chopped fresh cilantro, to taste
Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add broth or coconut milk. Cover and heat through an additional 15 minutes or so. Serve spooned over rice. Makes 4 servings.
Source: glutenfreegoddess.blogspot.com
Recipe ©2005-2009 Karina Allrich
http://karinaskitchen.blogspot.com/2009/09/slow-cooker-roasted-hatch-chile-stew.html
Slow Cooker Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime
Slow cooker recipes are favorites around here. Brown the beef and toss the remaining ingredients into the cooker. Easy. Peasy. Delicious. My version of Hatch chile stew uses two heaping cups of roasted chiles because, well. We like our green chile stew intense. The sweet potatoes soften the heat. Sort of. Around here we like our chile hot.
You’ll need:
1 lb. organic ground free range or Black Angus beef (ground turkey will work as well)
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
1 red onion, diced
2 heaping cups chopped roasted Hatch chiles
1 large or 2 smaller sweet potatoes, peeled and diced
2 ears of fresh sweet corn, cut off the cob
1 14-oz can fire roasted diced tomatoes
3 cups broth, or so- as needed
1 teaspoon cumin
1 teaspoon ground coriander
Sea salt and ground pepper, to taste
1-2 fresh limes
A pinch of sugar, if needed
For serving:
Sliced avocado
Sour cream
Fresh cilantro or mint, chopped
Brown the ground beef in a large skillet and pour off the fat. Dump the beef into the slow cooker or Crock Pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover- you don’t ant it too soupy. Or maybe you do. If you like your stew brothy, add more broth. Add in the spices, sea salt and pepper. (We’ll use the limes later.) Stir and cover. Cook on high or low depending upon your time frame and the manufacturer’s instructions (you read those instruction booklets, don’t you?). Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot (read: spicy) for your tender taste buds add a pinch of sugar. Taste again. Serve with slices of ripe avocado and a dollop of sour cream (Steve ate his with sour cream, I did not- being the GFCF goddess that I am; it was still rockin’). Sprinkle fresh chopped cilantro or mint on top. Serves 4.
Source: glutenfreegoddess.blogspot.com
Recipe ©2005-2009 Karina Allrich
[On the page for this recipe, she has links to prepare the chilies over a gas flame....]
You two will be missing in the internet, for days, if you check out this list of Gluten Free Bloggers, long and interesting, as they signed themselves onto this page:
http://glutenfreegoddess.blogspot.com/2007/02/gluten-free-bloggers.html
[snipped]
In a report to parliament, the ministry said the communist North has one of the world’s largest stockpiles of chemical and biological weapons.
The list of diseases that could be caused by the biological weapons includes cholera, yellow fever, smallpox, eruptive typhus, typhoid fever and dysentery, it said.
The ministry estimated its neighbour’s stockpile of chemical weapons at between 2,500 to 5,000 tons.
via N.Koreas 13 biological weapons.
http://www.straitstimes.com/Breaking%2BNews/Asia/Story/STIStory_438299.html
above was posted here:
Visit the homepage, there are several new articles and threats:
http://www.nationalterroralert.com/
Sure.
You’re worth it! And more!
LOL.
THANKS BIG.
Wow. Thanks.
= = =
GF bloggers shout out links
http://glutenfreegoddess.blogspot.com/2007/02/gluten-free-bloggers.html
Thanks for sharing such a special part of your life with us. Going on a picnic TG Day ... Thanksgiving Dinner in a ghost town ... quilts ... stopping you from sampling the fudge she was sending to Bill ... your favorite photograph ... thanks, lovely.
cinnamon with honey: Home cures
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.