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
http://www.angiesrealm.com/strawberries-recipes.html
Strawberry Recipes
Including recipes for Apple Strawberry Jelly, Strawberry Cheesecake, Strawberry Roll-up Dessert, Baked Ham with Strawberry Sauce, Strawberry Nut Drops, Buttermilk Pancakes with Strawberry Sauce, and Easy Strawberry Pie
If you ever get the chance to grow your own strawberries, go for it. Nothing beats the wonderful flavor of a sweet, juicy strawberry right from your own garden.
Title: Apple Strawberry Jelly
1 1/2 c Unsweetened bottled apple juice
1 pt Fully ripe strawberries
3 1/2 c Granulated sugar
1 Pouch liquid fruit pectin
Pour apple juice into a preserving kettle or large saucepan.
Thoroughly crush the barries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal with melted paraffin wax; cover with clean lids. Stor in a cool, dark, dry place.
Title: Strawberry Cheesecake
Crust:
1 1/2 c Graham crakers
2 tb Sugar
3 tb Butter or margarine; melted
Filling:
19 oz Cream cheese; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 ea Eggs
Glaze:
1 c Sugar
3 tb Cornstarch
1/3 c Water
1 c Mashed strawberries
Pre-heat oven to 350 degrees F.
Crust:
Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9” springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300f.
Filling:
Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell.
Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
Strawberry Glaze
Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
Title: Strawberry Roll-up Dessert
5 Egg whites
1/2 ts Cream of tartar
3/4 c Powdered sugar
3 Egg yolks
1/2 c All-purpose flour
1/2 ts Vanilla extract
1 pt Strawberries
1 c Whipping cream
Beat egg whites until frothy. Add cream of tartar and beat until stiff.
Beat in 3/4 cup powdered sugar gradually. Blend in the beaten egg yolks, flour and vanilla.
Grease a jelly-roll pan. Pour in the batter and bake in a preheated 325-degree oven for 20 minutes or until cake is done.
Turn cake out onto kitchen towel that has been sprinkled with powdered sugar.
Carefully roll up the cake inside the towel and let cool.
Unroll; arrange fresh or thawed strawberries over cake. Spread with the one cup of whipped, sweetened cream.
Roll up again and chill. Leave as is or frost with a butter cream frosting and decorate with additional strawberries.
Title: Baked Ham with Strawberry Sauce
1 Thick slice ham
1 tb Dry mustard
4 tb Brown sugar
1/3 c White vinegar
10 oz Frozen strawberries, undrained (one package)
2 Sticks cinnamon
2 Whole cloves
1/2 ts Ginger
ds Nutmeg
Gash the ham fat in several places and brown in a skillet on both sides. Place ham slice in baking dish. Combine mustard, brown sugar and vinegar and sprinkle fover ham.
In saucepan simmer strawberries and spices together for 10-15 minutes.
Pour over ham and bake in 320 F oven for 1 1/2 hours.
Title: Strawberry Nut Drops
1 c Sugar
1/2 c Butter or margarine
1 ts Almond extract
1 x Egg
2 c All purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1 c Sweet Strawberries, mashed *
1/2 c Chopped Walnuts
3/4 c Confectioner’s Sugar
* or 10 oz pkg sweetened strawberries, mashed
Remove 2 T of the crushed strawberries with juice and set aside.
Cream sugar, butter, and almond extract until creamy. Beat in egg.
Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts.
Drop by tablespoons onto lightly greased, or Teflon coated cookie sheets, 2” apart.
Bake in 375 deg F oven for 12-14 minutes.
Mix reserved berries with confectioners sugar to make a thin glaze and spread over warm or cold cookies.
Makes 40-45 cookies.
Title: Buttermilk Pancakes with Strawberry Sauce
2 c Flour
2 tb Sugar
2 ts Baking powder
1 ts Baking soda
2 c Buttermilk
2 Eggs; beaten slightly
2 tb Butter; melted
Strawberry sauce:
3 tb Brown sugar
1 tb Cornstarch
1/2 c Orange juice
1 pt Strawberries; sliced
1/2 c Blueberries; optional
Combine flour, sugar, baking powder, and baking soda; add milk, eggs and melted butter. Stir until moistened (there should be some lumps).
Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.
Strawberry Sauce:
Combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened; add strawberries. Use to top pancakes and garnish with blueberries.
http://www.angiesrealm.com/breakfast.html
Breakfast Recipes
Mexican Breakfast Tortillas, Crunch Cereal, Triple Wheat-Honey Muffins, Bacon and Egg Casserole, Baked Omelet, Breakfast Muffin, Chocolate Lover’s Breakfast Bread, and Eggs a la Cathy plus links to lots more breakfast recipes to add variety to the most important meal of the day.
Title: Mexican Breakfast Tortillas
2 c Spinach; firmly packed,
; washed & chopped
2 c Cooked brown rice
1 c Frozen corn kernels
1/2 c Salsa
6 Whole-wheat or corn tortilla
Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well.
Place the brown rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in the spinach. Spoon a line of the mixture down the center of each tortilla and roll.
Can roll in 8 tortillas instead for 8 servings.
166 calories, 2.3 grams fat per serving (at 6 per recipe).
From the collection of Sue Smith
For light, fluffy scrambled eggs, add a little water while beating the eggs.
Title: Crunch Cereal
3 c Rolled oats, quick-cooking
1 c Unsweetened wheat germ
1/2 c Coconut, flaked
-OR- shelled sunflower seeds
1 c Nuts, coarsely chopped
1 c Raisins
1/2 c Oil
1/2 c Honey
2 ts Vanilla
Preheat oven to 275 F (very slow).
Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl.
Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly until evenly mixed.
Spread mixture on a 15x10x1 inch baking pan.
Bake 1 hour, stirring each 15 minutes. Cool.
Break up any large lumps. Store in an airtight container.
Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower seeds
Source: FOOD — by U.S. Department of Agriculture.
Title: Triple Wheat-Honey Muffins
1/4 c Uncooked wheat flakes
—(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 ts Vanilla
2 lg Egg whites or 1/4 cup
—cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
Heat wheat flakes and water to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10 minutes.
Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2 1/2” x 1 1/4” with nonstick cooking spray or line with paper baking cups.
Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.
Stir in flour, wheat bran, baking powder, baking soda and salt just until flour is moistened. Fold in cooked wheat flakes.
Divide batter evenly among muffin cups (cups will be very full).
Bake 22 to 24 minutes or until golden brown. Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for wheat flakes and water.
Title: Bacon and Egg Casserole
10 Slices bacon
2 c Unseasoned croutons
2 c Seasoned croutons
1/4 c Margarine, melted
2 c Cheddar cheese, grated
2 c Milk
6 Eggs
1 tb Prepared mustard
Cook bacon till crisp.
Coat a 9x12x2 casserole dish with vegetable spray.
Place croutons in casserole and pour margarine over them; sprinkle grated cheese over all.
Mix milk, eggs, and mustard and pour over cheese. Sprinkle bacon crumbs over all.
Bake at 325 degrees F for 45 minutes.
Allow casserole to stand for 15 minutes before serving.
Title: Baked Omelet
4 lg Eggs
1/4 c Water
1/2 ts Salt
1/2 lb Swiss cheese shredded
1/2 c Red bell pepper, diced
1/4 c Fresh chives, minced
GARNISH:
Red and Green Bell Pepper rings
Preheat oven to 400 degrees F. Butter a shallow 1 1/2 quart baking dish.
Whisk together the eggs, water and salt in a medium sized bowl; pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives.
Bake 15 - 20 minutes OR until eggs are set and cheese is melted.
Serve immediately. Garnish with slices of bell pepper.
Title: Breakfast Muffin
1 English muffin
1 sl Candian bacon
1 Egg
1 sl American cheese
1 Empty, clean 6 1/2-ounce tuna can
Split English muffin in half and place face down in a hot pan; set aside. Keep the pan on medium heat.
Fry the bacon for about 10 minutes.
Grease the inside of the tuna tin
Place can in the hot pan over medium heat and crack the egg into the center.
Break the yolk and mix with the white.
When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges.
Pull the can off the egg; turn the egg over and cook for 1 minute more.
Place the cheese on the english muffin; add the egg, and bacon.
Top with the other half of the English muffin
Makes 1 breakfast muffin.
Title: Chocolate Lover’s Breakfast Bread
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 ts Vanilla
1 ts Ground cinnamon
1 ts Baking Soda
1 ts Baking Powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits
Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl; beat at medium speed for 2 minutes or until well blended.
Stir in zucchini and chocolate bits.
Pour batter into 2 well-greased loaf pans and bake at 350 degrees F. for 1 hour and 15 minutes.
Title: Eggs a la Cathy
1 pk Crescent rolls
1 c Ham, cubed
8 oz Monterey Jack, sliced
4 Eggs
3/4 c Milk
1/2 c Onions, chopped
1 1/2 ts Mustard, Dijon
1 ts Basil leaves
Preheat oven to 425.
Put crescent rolls in 13”x9” pan and press up side to form crust.
Sprinkle with ham, then cover with cheese.
Combine remaining ingredients and pour on top. Bake 20 minutes.
Click Here to visit our Valentine’s Day Breakfasts
http://www.angiesrealm.com/rice.html
Rice Recipes
Rice Pudding, Spanish Rice, Apricot & Rice Muffins, Rice Pudding Cereal, Broccoli & Rice Casserole, Broccoli Cheese Pie with Brown Rice Crust, Brown Rice Chicken Bake, and Seven Layer Dinner plus links to lots more recipe ideas for using rice
Title: Rice Pudding
2 ea Egg whites
2 c Skim milk
1/4 c Honey
1 1/2 c Cooked rice
1 t Vanilla
1/4 c Raisins
1 x Cinnamon
Beat eggs, add milk and honey and beat well. Pour into baking dishes and add rice, vanilla and raisins. Sprinkle a little cinnamon on top and bake at 325 for 25 minutes. Stir and add more cinnamon if desired.
Continue baking for 20 to 25 minutes longer.
Serve warm or chilled.
Title: Spanish Rice
1 c Uncooked long grain rice
4 T Oil
2 T Diced bell pepper
3 T Diced onion
1 t Dried parsley flakes
3 oz Tomato paste
2 ea Cloves garlic, minced
2 1/2 c Cold water
3/4 t Salt
Lightly brown rice in oil over medium heat, stirring constantly.
Add bell pepper amd onion and saute’ five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed.
Remove from heat and let steam 10 minutes before serving.
Title: Apricot & Rice Muffins
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 tb Baking powder
1 ts Cinnamon
1 c Cooked, Brown Rice
1 1/2 c Dried Apricots, diced
1/2 c Raisins
1/2 c Dried Prunes
1/4 c Walnuts, chopped
1 c No Fat Yogurt
2/3 c Maple Syrup
1/4 c Oil
1 Egg, lightly beaten
In large bowl combine flours, rice bran, baking powder and cinnamon.
Stir in rice, apricots, raisins, prunes and walnuts.
In a small bowl, whisk together the yogurt, syrup, oil and egg.
Pour over dry ingredients and fold together until just moistened. Do not overmix.
Line 18 muffin cups with paper liners. Divide the batter evenly among the cups.
Bake at 350 F for about 45 minutes until edges and tops begin to brown.
Title: Rice Pudding Cereal
1 c raw rice
1 ea egg, lightly beaten
1/4 t cinnamon
2 c milk
1/4 c raisins
1 T sugar
Combine all the ingredients in a medium saucepan and mix well.
Cook the rice over moderate heat, stirring now and then, until it has thickened (about 5 minutes after the milk reaches a boil).
Title: Broccoli & Rice Casserole
1 tb Diced onion
1/4 c Butter or margarine
2 c Quick-cooking rice
2 c Water
1 (10 oz.) can cream of
Mushroom soup
1/2 ts Salt
2 (5 oz.) jars sharp Old
English cheese
2 (10 oz.) pkg. frozen chopped
Broccoli, thawed
Combine all ingredients in a covered casserole dish.
Bake about 1 hour at 325 degrees. Stir once or twice during baking time.
Broccoli Cheese Pie with Brown Rice Crust
2 c cooked brown rice
1 x black peppercorns
1/3 c chopped black olives
1/4 c chopped fresh parsley
1 ea egg, beaten
1/4 c finely chopped scallions
FILLING:
1/2 ts red pepper flakes (optional)
1 ea clove garlic-sliced thin
2 c chopped broccoli*
1/2 c chopped onions
4 ea leaves fresh basil, chopped
1 pn thyme
2 ea eggs, beaten
1/4 c milk
3 tb oil
1/2 c grated cheddar cheese
Mix all ingredients together.
Pat into a greased 10-inch pie plate. Bake for 30-40 min at 350 degrees, or until the crust is set.
For Filling
*stalks and flowers separated.
Heat oil in large skillet over medium heat. Add red pepper flakes and sliced garlic (do NOT let brown). Remove garlic after 1/2 minute.
Saute broccoli stalks and onion 3 minutes, or just until broccoli changes color. Add flowerets, basil, thyme and cook 2 minutes more.
Add grindings of black pepper, and return garlic to mixture.
Spread mixture onto rice crust. Top with cheese.
Beat the eggs in with the milk and pour on top.
Bake 35-40 minutes or until set.
Brown Rice Chicken Bake
3 c cooked brown rice
10 oz frozen green peas
2 c cooked, cubed chicken
1/2 c low-cal mayonnaise
1/3 c slivered almonds (opt)
2 ts soy sauce
1/4 ts black pepper
1/4 ts garlic powder
1/4 c dried tarragon
1 x vegetable spray
Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic powder and tarragon.
Put in 3 quart baking dish coated with vegetable spray.
Bake, covered at 350 degrees F 15-20 minutes.
Seven Layer Dinner
3 ea potatoes*
2 ea onions*
4 ea carrots*
1/4 c raw rice
14 oz green peas
1 lb pork sausage
10 oz can tomato soup
1 cn water
*Sliced thin.
Grease a deep casserole.
Arrange layer of potatoes, then onions, then carrots, sprinkle on rice and pour in peas and their water.
Top with sausage arranged in a wheel-spoke fashion.
Add soup mixed with water; season to taste.
Cover casserole and bake at 325 for 1 hour. Turn sausages and bake uncovered for 1 hour more.
http://www.angiesrealm.com/cake-recipes.html
Cake Recipes
Including recipes for Apple Cake, Banana Cake, Chocolate Rum Cake, Blueberry Coffee Cake, Mississippi Mud Cake, Boiled Raisin Cake, and Boston Creme Cake plus links to lots more cake recipes, including cakes for special holidays
Apple Cake
2 c Flour, whole-wheat
1/4 c Wheat germ, toasted
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
1/2 ts Nutmeg
4 c Apples, peeled and diced
1 c Sugar
1 c Brown sugar
1/2 c Oil
1 c Walnuts, chopped
2 ea Eggs, beaten
1 ts Vanilla
Preheat oven to 350 degrees F.
Sift together whole wheat flour, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside.
In large bowl combine apples, sugars, oil, walnuts, eggs and vanilla. Add flour to mixture. Stir gently but blend well. Turn into pan.
Bake for about 50 minutes or until cake pulls from side of pan. Cool in pan or rack. If desired, sprinkle with confectioner’s sugar. Cut into 12 bars.
Banana Cake
1/4 c Sour cream
1 ts Baking soda
1/4 c Butter, softened
1 1/2 c Sugar
2 Eggs
1 Large banana, mashed
1 ts Vanilla extract
1 1/2 c Flour
Frosting:
2 tb Butter, softened
1 c Confectioners’ sugar
1 tb Milk
1 tb Lemon juice
Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour.
Combine sour cream and baking soda in large bowl; let stand for 5 minutes.
Mix butter, sugar, and eggs together in separate bowl; stir into sour cream mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well after each addition.
Pour batter into prepared loaf pan; bake for 1 hour.
Cool in pan on wire rack for 10 minutes, then turn out onto rack; cool completely before frosting.
For the Frosting:
Cream butter and sugar together well in mixing bowl. Stir in milk and lemon juice, beating well until frosting is of spreading consistency. Frost sides and top of cooled cake.
Chocolate Rum Cake
1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding
4-serving size
4 x Eggs
1/2 c Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts
Filling:
1 1/2 c Cold milk
1/4 c Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine chocolate cake mix, instant pudding, eggs, rum, cold water, oil, and nuts together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
Bake for 30 minutes or until cake tests done. Do not underbake.
Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally.
Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
For the Filling:
Combine milk, rum, pudding mix and dream whip topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
Optional: Garnish with chocolate curls.
Blueberry Coffee Cake
1 T Sugar
1 ts Cinnamon
1 c Sugar
1 3/4 c Flour
2 ts Baking powder
1 ts Cardamom (optional)
5 tb Butter
1 Egg
1/2 c Cream, light or milk
1 c Blueberry
Mix together the sugar and cinnamon, and set aside.
Combine 1 cup sugar, flour, baking powder, and the cardamom. Cut in the butter until the mixture resembles cornmeal.
Beat the egg, combine with the cream or milk, and add to the batter. Stir in until combined, then stir in the blueberries.
Spoon into a buttered 8 inch pan. Sprinkle the sugar and cinnamon mixture over the top.
Bake in a preheated 375 oven for 20 to 25 minues. Serves 8.
Serve with lots of freshly-ground coffee.
Are you hopelessly addicted to coffee?
Click here to find out :)
Mississippi Mud Cake
3 Sq. Unsweetened Chocolate
1 3/4 c Milk
1/4 lb Butter
1 7/8 c Sugar
2 c Flour
1 1/2 ts Baking Powder
1 1/2 ts Baking Soda
2 ts Vanilla
3 Eggs
1 pk Instant Pudding (choc Fudge)
Preheat Oven to 275 Degrees F.
Melt Chocolate in milk. Pour over Butter. Add Sugar, Stir.
Add the flour, baking powder, baking soda, vanilla, eggs, and instant pudding, mix with beater until smooth.
Pour into well greased Tube Pan. Bake 1 to 1 1/4 hours (test with toothpick). Let cool.
Can be topped with confectioners sugar for decorative touch, but this cake is so rich and moist it requires no frosting.
Boiled Raisin Cake
2 c Sugar
2 c Raisins
3/4 c Shortening
2 1/2 c Water
1 ts Baking soda
2 ts Cinnamon
1 c Heavy cream
5 c Flour
2 ts Baking powder
1 ts Baking soda
2 c Chopped nuts
Combine in large saucepan, sugar, raisins, shortening, water, baking soda and cinnamon; boil 20 minutes. Cool.
Add heavy cream, flour, baking powder, soda, and chopped nuts; blend thoroughly.
Pour into greased and floured 9x13-inch baking pan and bake at 350 degrees for 1 hour or until cake tests done.
Cool and top with your favorite frosting.
Boston Creme Cake
3/4 c Sugar
1/4 c Shortening
1 Egg
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 ts Vanilla
2 c Prepared vanilla pudding
Chocolate Glaze:
1/4 c Chocolate pieces
1 tb Butter or margarine
1/2 c Powdered Sugar
1 1/2 tb Milk
Cream together sugar and shortening until light and fluffy. Beat in egg.
Combine flour, baking powder, and salt and add alternately with milk and vanilla to creamed mixture.
Pour into greased and floured 9-inch round cake pan.
Bake in 350 F degree oven 25 minutes. Remove from pan and cool on rack.
When cold, cut cake into two layers. Spread bottom layer with pudding. Top with second layer.
Pour Chocolate Glaze over top allowing some to drizzle down sides of cake.
For Chocolate Glaze:
Melt chocolate pieces with butter or margarine.
Remove from heat and stir in powdered sugar alternately with milk.
Makes 6 to 8 servings.
Links to more cake recipes:
Check out our recipes for Easter Cakes
Valentine’s Day Recipes - Cake Recipes
http://www.angiesrealm.com/cookies.html
Cookie Recipes
Including recipes for Sour Cream Chocolate Chip, Creamy Peanut Butter, Chocolate-Chocolate Chip, Best Oatmeal, and Mexican Wedding Cookies, Chocolate Chip Oatmeal Wonders, Shortbread Cookies, and Crispy Sugar Cookies plus links to lots more cookie recipes, including cookies for different holidays.
Title: Sour Cream Chocolate Chip Cookies
2 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c butter
2 1/2 oz unsweet baking chocolate
1 1/2 c granulated sugar
2 ea eggs
1 t vanilla extract
1/2 c sour cream
2 pk Chocolate Chips (12 oz)
1 c chopped walnuts
Preheat oven to 375 degrees.
In a medium bowl combine flour, baking powder, baking soda and salt.
Using a wire whisk, mix dry ingredients thoroughly; set aside.
In a medium saucepan, melt butter and unsweetened baking chocolate over medium-low heat; stir constantly until completely melted.
In a large mixing bowl using electric mixer, beat sugar, eggs and vanilla until blended. Add chocolate and butter mixture. Add dry ingredients, 1/3 at a time alternating with sour cream; mix well after each addition. Stir in chocolate chips and walnuts.
Drop dough by rounded tablespoons onto ungreased baking sheet, spacing them 2” apart. Bake for 10-12 minutes.
Keep brown sugar soft so it’s always ready for use in your recipes,
just place a few pieces of apple in with the sugar.
Title: Creamy Peanut Butter Cookies
1 1/2 c sifted flour
1/2 c sugar
1/2 t baking soda
1/4 t salt
1/2 c Crisco
1/2 c creamy peanut butter
1/4 c light corn syrup
1 T milk
Combine flour, sugar, soda and salt. Cut in Crisco, and peanut butter until mixture resembles coarse meal.
Blend in syrup and milk.
Shape in roll 2 inches in diameter; chill.
Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp peanut butter.
Cover with remaining slices; seal edges with fork.
Bake at 350 degrees for 12 minutes, or until browned.
Makes 2 dozen cookies.
Title: Chocolate-Chocolate Chip Cookies
2 c all purpose flour
1 t baking soda
1/2 c unsweetened cocoa
1/2 c butter or margarine
1/2 c shortening
1 c packed brown sugar
1 c granulated sugar
2 ea eggs
1/2 t vanilla
2 c chocolate chips
1 c chopped walnuts
Cream butter and shortening with sugars until fluffy. Add eggs and vanilla and mix well. Add dry ingredients and beat til well combined.
Stir in chips and nuts.
Bake at 375 F for 8 to 10 minutes.
For easy cleanup: measure out cooking oil first into a cup
or rinse the cup in hot water before measuring honey or syrup.
Title: Best Oatmeal Cookies
3/4 c Margarine, room temp
1 c White sugar
1/2 c Packed brown sugar
2 ea Egg whites, slightly beaten
1 1/2 c All purpose flour
1 t Baking soda
1 t Ground cinnamon
1/4 t Ground nutmeg
1 1/2 c Oats, uncooked
1 c Raisins
1 t Vanilla
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.
In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour.
Preheat oven 350F.
Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough.
Continue, leaving adequate space between cookies. Bake for 8 to 10 minutes. Cool on racks.
This cookie recipe contains: Cal: 61, fat: 1 g.
Some things that freeze well are citrus rinds, dried fruit, coconut,
raisins, chocolate, blueberries, cranberries, nuts (all types), and mashed banana .
Title: Mexican Wedding Cookies
1 c Butter, softened
1 c Powdered sugar
2 c Sifted flour
1 c Ground nuts
1 t Vanilla
Combine all ingredients and form into 1 1/2” balls.
Bake on cookie sheet at 350 degrees for about 10-15 minutes or until set.
Roll cookies in powdered sugar while still warm.
Be sure to check out our Christmas Cookies, Valentine’s Day cookie recipes, Easter cookie recipes and Mother’s Day cookies.
Chocolate Chip Oatmeal Wonders
1 c Sugar
1 c Brown sugar
1 ea Stick of butter
1 1/2 c Self-rising flour
2 ea Eggs
1 ts Vanilla
3 c Minute oatmeal
12 oz chocolate chips
1 1/2 c Pecans
Cream together the sugars and butter. Add the flour eggs, vanilla, outmeal, chocolate chips, and pecans.
Bake at 350 degrees for about 10 minutes.
A balanced diet is a cookie in each hand.
Shortbread Cookies
1 c butter (softened)
1/2 c sifted powdered sugar
1 c all-purpose flour
1/2 c cornstarch
Cream the butter; add sugar, beat until light and fluffy.
Sift together the flour and cornstarch in a medium mixing bowl, add to creamed mixture, blend well.
Shape dough into a ball, and chill 1 to 2 hours.
Shape dough into 1-inch balls, and place 3 inches apart on ungreased cookie sheets. Gently flatten cookies to 1/2-inch thick, using a fork dipped in flour.
Bake at 300 degrees for 20 to 25 mins.
Cool slightly on cookie sheets then remove to wire racks to cool completely.
Crispy Sugar Cookies
3/4 c shortening
1 c sugar
2 ea eggs
1/2 ts vanilla
2 1/2 c flour
1 ts baking powder
1 ts salt
1 x egg whites
1 x colored or plain sugar
Mix together all ingredients. Chill.
Roll out thin (1/8 “ or as thin as you can handle, the thinner they are the crispier).
Cut into shapes and transfer to cookie sheet. Brush with egg whites then sprinkle with colored or plain sugar.
Bake at 400 degrees or 6-8 minutes or until the edges begin to brown.
Welcome to the thread ....
I am glad you came to read, join us when you wish.
Attempting to cover it all...LOL
The original of tliis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu3192401 38491 99
THE
STORY OF SUGAR
THE
STORY OF SUGAR
BY
GEORGE THOMAS SURFACE, Ph.D., M.Sc.
ASSISTANT PROFESSOR OF GEOGRAPHY, SHEFFIELD
SCIENTIFIC SCHOOL OP YALE UNIVERSITY
ILLUSTEATED
NEW YORK AND LONDON
D. APPLETON AND COMPANY
1910
Copyright, 1910, by
D. APPLETON AND COMPANY
Beer & Sauerkraut Cake
On 18 Oct 2005 at 19:05, Tina wrote:
> Phaed-
>
> You are the only person who might be able to hiel woth this rather odd
> recipe search. I’m looking for a recipe for Saurerkraut and Beer
> Cake. A neighbor of mine during my childhood (we won’t get into how
> long ago that was) used to make it, and if I remembercorrectly, she
> found the recipe in a newspaper (this is, of course, no help at all).
> Anyway, the recipe produced a very rich, dense chocolate cake, with
> bits of what, to the uninitiated, appeared to be coconut (this was
> actually the saurkraut). I would be thrilled to have the recipe (and
> absolutly astonished that you could find it!)
>
> Thanks,
>
> Tina
>
Hi Tina,
Prepare to be astonished. I found two recipes. See below
Phaed
BEER AND SAUERKRAUT FUDGE CAKE
Ingredients :
1 tsp. baking powder
2 1/4 c. flour
1 tsp. baking soda
1 1/2 c. sugar
2/3 c. shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 c. cocoa
1 c. beer, room temp.
1/2 - 2/3 c. sauerkraut, rinsed,
drained & chopped
—FROSTING:—
6 oz. pkg. chocolate chips
2 1/2 c. sifted confectioners’ sugar
3 tbsp. scalded milk
1 1/2 c. miniature marshmallows
1 egg
1/4 c. butter or margarine
1 c. chopped walnuts
1 tsp. vanilla
Preparation :
Preheat oven to 375 degrees. Cream together sugar and shortening.
Add eggs; beat well. Add vanilla, salt and cocoa. Sift together
flour, soda and baking powder. Add flour mixture and beer; mix
well. Fold sauerkraut by hand. Bake in greased and floured 13”x9”
pan for 35 to 45 minutes. Cool and frost. Melt chocolate chips
over hot water. Mix butter, sugar, milk and vanilla in a bowl and
beat in egg. Add chocolate and stir until blended. Stir in nuts
and marshmallows. Frost cool cake.
Ingredients :
2/3 c. shortening
1 1/2 c. sugar
1/2 c. cocoa
2 1/4 c. flour
1 tsp. soda
3 eggs
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
1 c. beer
2/3 c. sauerkraut
Preparation :
Mix together the shortening and sugar. Add remaining
ingredients. Stir together and bake at 350 degrees for 40 minutes.
Deep Fried Watermelon
Deep-Fried Watermelon
Ingredients
1 watermelon, about 10 lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz
(100 ml)
Method
Cut the watermelon in half and scoop out the pulp. Remove any
seeds from the pulp and cut the pulp into. diamonds. Coat with
the flour. Mix the egg whites with cornstarch and a little water
into a batter.
Heat the oil in a wok over high fire to about 250oF(120oC), or
until small bubbles appear around a 1 inch (2 cm) cube of day-old
bread dropped into the oil. Dip the watermelon pieces in the batter
and add to the oil. Deep-fry until the coating becomes firm. Turn
off the heat and continue to deep-fry the watermelon until light
brown. Remove, drain well, sprinkle with the sugar, and serve.
Lemon Crackers
On 20 Oct 2005 at 21:20, Justine wrote:
> Dear Phaedrus
> This recipe was given to me by a woman who said it was her
> grandmother’s recipe from England. My daughter cut them to put
> it in a book and was young enough not to know that I would need
> the amounts to make the cookies. They are a perfect tea cookie,
> not too sweet. Can you help me? The recipe follows:
> — eggs, beaten
> 11/2 ounces bakers ammonia
> —cups white sugar
> 1 cup warm water
> —cups of shortening
> 1 pint sweet milk
> 1/2 ounce lemon oil
> Dissolve the ammonia in the water, let sit mix all ingredients
> together add water mixture add enough flour to make a dough stiff
> enough to roll and cut with a cookie cutter. place on a greased
> sheet and prick with a fork . this is most important as it allows
> the ammonia gas to escape and makes the cookies rise. bake @ 350o
> till lightly brown
> This is an old family recipe that came from England with
> the family. I’ve tried with no success to find this recipe for 10
> years . I hope you can help. Thank you Justine
>
Hello Justine,
I did not find your exact recipe. However, I did find several recipes that are very, very similar. See below.
Phaed
LEMON CRACKERS
Ingredients :
1/2 oz. or 2 tbsp. Bakers Ammonia
1 c. milk
1 1/4 c. sugar
1/2 c. shortening
1 egg, well beaten
1/2 oz. or 1 tbsp. oil of lemon
5 c. enriched flour
Preparation :
Pulverize ammonia with rolling pin. Add milk. Let stand 1/2
hour or until dissolved. Stir often. Cream shortening, egg, sugar,
oil of lemon, and milk mixture. Stir in flour; chill. Roll out 1/4
inch thick on lightly floured board. Cut into 3 inch squares and
prick with floured fork. Preheat oven to 375 degrees. Place on
greased baking sheet. Bake 15 minutes or until brown. Yields: 3
1/2 dozen.
Ingredients :
3 eggs
2 c. sugar
1 c. Crisco
1 1/4 c. milk
1 tsp. salt
1 oz. (2 1/2 tbsp.) powdered bakers
ammonia
2 tsp. lemon oil
6 c. flour
Preparation :
Dissolve ammonia in 1/4 cup warm water until softened; add to
milk. Cream shortening and sugar until well blended. Add beaten
eggs; blend well. Add salt and lemon oil. Add flour alternately
with milk until mixture is of proper consistency. Add more flour,
if necessary. Dough will be too soft to handle. Spoon from mixing
bowl to heavily floured board. Press out with hands to about 1/8
inch thickness, cut in squares or circles. Prick cookies with fork
before baking. Bake in hot 400 degree oven until light brown. May
be decorated with colored sugar before baking, or iced, if desired.
NOTE: Mixture should be soft. Use pancake turner to lift to baking
pan.
Ingredients :
2 1/2 c. sugar
1 c. lard
2 eggs
1 pt. sweet milk
1 oz. ammonia, baking ammonia from
pharmacy
1 oz. lemon oil, from pharmacy
Preparation :
Blend lard and sugar, then the beaten eggs. Crush and dissolve
the ammonia in the sweet milk, add the lemon and stir in enough
flour to make a very stiff dough. Knead well, roll thin and cut as
desired. Bake until light brown in a 400 degree oven. If the dough
is pounded until light the crackers will be finer in texture. Pound
with rolling pin in your hand.
Lane Cake
On 18 Oct 2005 at 17:18, Robin wrote:
> Dear Phaedrus, my dad’s Aunt used to make a Lane Cake for him. This
> would have been in the 1950’s until the late 60’s early 70’s. All I
> know about the cake is it had very thin layers, about 8 or 10. Each
> layer had what seemed like a jam type filling in between. This might
> not be enough information to work with, but it is all I or my dad can
> remember. Thanks so much for your time, Robin
>
>
Hello Robin,
See below for several recipes.
Phaed
LANE CAKE
Ingredients :
1 1/4 c. butter or margarine
6 egg whites, save yolks for filling
1 c. buttermilk
2 c. sugar
1 tsp. baking soda
4 c. all-purpose flour
FILLING:
6 egg yolks
2 c. sugar
1 pkg. seedless raisins
1/2 c. bourbon
3 whole eggs
1/2 c. butter or margarine
1 (4 oz.) can flaked coconut
4 c. chopped nuts
Preparation :
Preheat oven to 350 degrees. Grease and flour 4 (9 inch) pans.
In large mixer bowl, cream butter and sugar until light and fluffy.
Add egg whites, one at a time. Dissolve soda in buttermilk
alternately; add that to flour. Pour evenly into pans. Bake 20
minutes. Layers will be thin. Cool 10 minutes and then remove from
pan and cool thoroughly. Meanwhile, in top of double boiler,
combine yolks, eggs, sugar, and butter. Cook over simmering water
until thick enough to spread. Add raisins, coconut, nuts, and
bourbon. Cook awhile longer and spread between layers.
Ingredients :
1 c. butter, softened
2 c. sugar
3 c. sifted cake flour
1 tbsp. plus 1 tsp. baking powder
3/4 c. milk
1 tsp. vanilla extract
8 egg whites
Lane Cake Filling
7 Minute Frosting
Pecan halves (optional)
LANE CAKE FILLING:
8 egg yolks
2 c. sugar
1 c. butter
2 c. chopped pecans
1 c. currants or chopped raisins
1 (20 oz.) can crushed pineapple,
well drained
1/4 c. bourbon
LANE CAKE SEVEN MINUTE FROSTING:
1 1/2 c. sugar
1/4 c. plus 1 tbsp. cold water
2 egg whites
1 tbsp. light corn syrup
1 tsp. vanilla extract
Preparation :
Cream butter; gradually add sugar, beating well at medium speed
of an electric mixer. Combine flour and baking powder. Add to
creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix after each addition. Stir in vanilla. Beat egg
whites (at room temperature) until stiff peaks form, fold into
batter. Pour batter into 4 greased and floured 9 inch round cake
pans. Bake at 325 degrees for 18 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes. Remove
from pans, and let cool completely on wire racks. (Layers are very
tender and fragile, so handle them carefully). Spread Lane Cake
Filling between layers and on top of cake. Spread Seven Minute
Frosting on sides. Garnish with pecan halves if desired. Yield:
one 4 layer cake. Combine egg yolks, sugar, and butter in heavy
saucepan. Cook over medium heat, stirring constantly until
thickened (about 20 minutes). Remove from heat, and stir in pecans
and remaining ingredients. Cool filling completely. Yield: 3 3/4
cups. Combine all ingredients except vanilla in top of a large
double boiler. Beat at low speed of an electric mixer 30 seconds or
just until blended. Place over boiling water, beat constantly at
high speed 7 minutes or until stiff peaks form. Remove from heat.
Add vanilla. Beat 2 minutes or until frosting is thick enough to
spread. Yield: 4 1/4 cups.
Ingredients :
8 eggs, separated
2 c. sugar
1 c. milk
4 c. sifted flour
2 tsp. baking powder
FILLING:
1 box raisins, ground
1 (3 1/2 oz.) can grated coconut
3 c. nuts, ground
1 c. white wine
1/2 c. whiskey
Preparation :
Using the whites only - mix together with the rest of the
ingredients. Grease three - 8 inch layer pans - divide batter
between them. Bake at 350 degrees until they test done - 30-35
minutes. Beat the 8 egg yolks, beaten light with 1/2 pound butter
and 1 1/2 cups sugar. Cook over medium heat, stirring until
thickened. Then add: Stir all together. Split each layer in half,
horizontally. Divide filling between the layers. Frost with
lightly sweetened whipped cream.
Ingredients :
3 1/4 c. sifted flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. sugar
1 tsp. vanilla
1 c. milk
8 egg whites, stiffly beaten
FILLING:
8 egg yolks, slightly beaten
1 1/4 c. sugar
1/2 c. butter
1 c. chopped pecans
1 can chopped candied cherries
1 c. grated fresh coconut
1 c. chopped seeded raisins
1/3 c. white grape juice
FROSTING:
2 1/2 c. sugar
1/8 tsp. salt
1/3 c. dark corn syrup
2/3 c. water
2 egg whites
1 tsp. vanilla
Preparation :
Preheat oven to 375 degrees. Sift flour with baking powder and
salt. Cream butter and sugar until light and fluffy; add vanilla.
Beat in flour mixture and milk alternately. Fold egg whites into
batter gently. Grease bottoms of four (9-inch) layer pans; line
with waxed paper. Pour batter equally into pans. Bake for 15 to 20
minutes. Cool. Combine egg yolks, sugar and butter in saucepan.
Cook over low heat for about 5 minutes, stirring constantly, until
slightly thickened. Add remaining ingredients. Cool. Spread
between cake layers. Combine sugar, salt, corn syrup and water in
saucepan. Cook over low heat, stirring constantly, until sugar
dissolves. Bring to a boil without stirring. Beat egg whites until
foamy. Add 3 tablespoons syrup mixture; beat until stiff peaks
form. Cook remaining syrup to 240 degrees on candy thermometer;
pour slowly over egg whites, beating constantly. Beat until
frosting begins to lose gloss and hold shape. Add vanilla. Spread
over top and side of cake.
http://www.freerepublic.com/focus/news/2429800/posts?page=8
Austin American Statesman
| 1.16.2010 | Lindsey Layton
Posted on 01/16/2010 5:18:38 AM PST by wolfcreek
WASHINGTON — The Food and Drug Administration has reversed its position on the safety of bisphenol A, a chemical found in plastic bottles, soda cans, food containers and thousands of consumer goods, saying it now has concerns about health risks.
Growing scientific evidence has linked the chemical to a range of problems, from cancer to sexual dysfunction to heart disease. Federal officials said they are particularly concerned about BPA's effect on the development of fetuses, infants and young children.....
I hope you get your deer. My guys haven’t brought a deer home in several years of hunting. This year they hunted in IL, where the last deer they brought home came from. They used to go to Michigan in the UP. With all the rain this summer/fall, by the time they went down to hunt, many of the deer were gone due to flooding.
WASHINGTON — The Food and Drug Administration has reversed its position on the safety of bisphenol A, a chemical found in plastic bottles, soda cans, food containers and thousands of consumer goods, saying it now has concerns about health risks.<<<<
It is about time they started telling the truth.
Thanks for the link.
For long term storage, "experts" have always been very leery of glass, because if it breaks, it can destroy all the survival food, depending on how it shatters.
I've been following this BPA story for years now, and it that other thread one person mentioned that when her child was a young toddler, she'd read in a parenting magazine to NEVER use any saran wrap on baby food, to NEVER let it come in contact with baby food -- but at that time they didn't explain why.
Feed bags, remember the cloth bags that flour initially was sold in?
____________________________________________
Top Obama czar: Infiltrate all 'conspiracy theorists'
01/15/2010 2:57:24 PM PST ·
by IbJensen · 20 replies · 541+ views
Global Climate Scam ^ | 1/14/2010 | Aaron Kline
In a lengthy academic paper, President Obama's regulatory czar, Cass Sunstein, argued the U.S. government should ban "conspiracy theorizing." Among the beliefs Sunstein would ban is advocating that the theory of global warming is a deliberate fraud. Sunstein also recommended the government send agents to infiltrate "extremists who supply conspiracy theories" to disrupt the efforts of the "extremists" to propagate their theories. In a 2008 Harvard law paper, "Conspiracy Theories," Sunstein and co-author Adrian Vermeule, a Harvard law professor, ask, "What can government do about conspiracy theories?" "We can readily imagine a series of possible responses. (1) Government might ban...
______________________________________________
Cass Sunstein: Infiltrate "Conspiracy Theorists" by "Conspiring Against Them!"
01/15/2010 8:53:54 AM PST · by Jenny Hatch
· 18 replies · 342+ views
The Natural Family BLOG ^ |
January 15th, 2010 | Jenny Hatch
"Cass Sunstein, a Harvard law professor, co-wrote an academic article entitled "Conspiracy Theories: Causes and Cures," in which he argued that the government should stealthily infiltrate groups that pose alternative theories on historical events via "chat rooms, online social networks, or even real-space groups and attempt to undermine" those groups."
_____________________________________________
Top Obama czar: Infiltrate all 'conspiracy theorists'
01/14/2010 3:25:56 AM PST · by Man50D
· 107 replies · 1,982+ views
WorldNetDaily.com ^ | January 14, 2010 | Aaron Klein
In a lengthy academic paper , President Obama's regulatory czar, Cass Sunstein, argued the U.S. government should ban "conspiracy theorizing." Among the beliefs Sunstein would ban is advocating that the theory of global warming is a deliberate fraud. Sunstein also recommended the government send agents to infiltrate "extremists who supply conspiracy theories" to disrupt the efforts of the "extremists" to propagate their theories. In a 2008 Harvard law paper, "Conspiracy Theories," Sunstein and co-author Adrian Vermeule, a Harvard law professor, ask, "What can government do about conspiracy theories?" "We can readily imagine a series of possible responses. (1) Government might...
http://www.fda.gov/Safety/Recalls/ucm197823.htm
Parkers Farm, Inc. Expands Recall to Include All of Its Products, Regardless of Code Dates, Because of Possible Health Risk
Company Contact:
Richard A. Etrheim,
800-869-6685
FOR IMMEDIATE RELEASE - January 15, 2010 - Parkers Farm, Inc. of Coon Rapids, Minnesota today expanded the previously announced recall of products to include all date codes because they have the potential to be contaminated with listeria monocytogenes, an organism which can cause serious and sometimes fatal infection in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term sympotms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.
No illnesses have been reported to date in connection with this problem.
The recall originally announced 01/08/2010 affected product with sell by dates of specific ranges. The expanded recall now includes all products and all sell by dates. The recalled products were distributed nationwide in the following retail stores: Hy-Vee, Cub, Rainbow, Byerlys, Lunds, Target, Whole Foods, Jewel, Dominicks, Marsh, Price Chopper, Shop Rite, Nash Finch, Sams Club, Costco, Safeway, Kroger, Wal-Mart, Aldi..
The following recalled products were sold under the Parker Farm or Parkers label:
~~~12 ounce & 16 ounce peanut butter in square plastic containers (tub with snap on lid), regular and organic varieties are creamy, crunchy, honey creamy and honey crunchy with sell by dates on or before 12/31/2010.
~~~34 ounce peanut butter in round plastic containers (tub with snap on lid), varieties are creamy and crunchy with sell by dates on or before 09/30/2010.
~~~7 ounce bagel spreads in white plastic containers (tub with snap on lid), varieties are garden veggie, wild berry, strawberry, apple cinnamon and honey walnut with sell by dates on or before 06/30/2010.
~~~12 ounce & 14 ounce dips & spreads in square plastic containers (tub with snap on lid), varities are jalapeno nacho, pimento and salsa con queso with sell by dates on or before 09/30/2010.
~~~8 ounce, 12 ounce and 16 ounce cold pack cheese in round or square plastic containers (tub with snap on lid), varieties are sharp cheddar, bacon, onion, smoked cheddar, Swiss almond, horseradish, garlic, port wine, and swiss & cheddar with sell by dates on or before 12/31/2010.
~~~16 ounce salsa in square plastic containers (tub with snap on lid), varieties are hot, mild, garlic, black bean and fire roasted with sell by dates on or before 04/30/2010.
~~~32 ounce salsa in plastic jugs (clear jug with screw cap), varieites are hot, mild, garlic, and black bean with sell by dates on or before 04/30/2010.
~~~128 ounce salsa in plastic jugs (clear jug with screw cap), varieites are hot, fire roasted, mild and garlic with sell by dates on or before 04/30/2010.
~~~8 ounce, 9 ounce, 10 ounce Balls & Logs (in film overwrap), varieties are sharp cheddar, port wine, smokey bacon, ranch, garlic, jalapeno, pimento, spinach, jajik, beer and chorizo with sell by dates on or before 01/05/2011.
~~~5#, 5.5#, 10#, 30# Parker Farm cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, onion, bacon, smoked cheddar, swiss almond, horseradish, garlic, port wine, and swiss & cheddar with sell by dates on or before 09/30/2010.
Other labels affected by this recall:
~~~16 ounce Happy Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and swiss almond with sell by dates on or before 12/31/2010.
~~~8 ounce Kroger cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and swiss almond with sell by dates on or before 12/31/2010.
~~~8 ounce Central Markets cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 12/31/2010.
~~~14 ounce Central Markets salsa con queso in round plastic containers (tub with snap on lid) with sell by dates on or before 09/30/2010.
~~~16 ounce Central Markets salsa in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 04/30/2010.
~~~8 ounce Dutch Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish, and swiss & cheddar with sell by dates on or before 12/31/2010.
~~~7 ounce Dutch Farms cream cheese spreads in round plastic containers (tub with snap on lid), varieties are strawberry, wild berry, honey walnut & apple cinnamon with sell by dates on or before 06/30/2010.
~~~8 ounce Crystal Farms cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, bacon and jalapeno cheddar with sell by dates on or before 12/31/2010.
~~~8 ounce Heluva Good cold pack cheese in round plastic containers (tub with snap on lid), varieties are sharp cheddar, port wine and horseradish cheddar with sell by dates on or before 12/31/2010.
~~~8 ounce Amish Classic cold pack cheese in round plastic containers (tub with snap on lid), varieites are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 12/31/2010.
~~~10 ounce Amish Classic cheese balls & logs (in film overwrap), varieties are cheddar, port wine, ranch, smokey bacon, beef n onion with sell by dates on or before 01/05/2011.
~~~128 ounce San Pablo salsa in plastic jugs (clear jug with screw cap), varieites are fire roasted and mild with sell by dates on or before 04/30/2010.
~~~12 ounce Century Resources cold pack cheese food (tub with snap on lid), varieties are sharp cheddar, horserdish, bacon with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~12 ounce Century Resources pimento spread (tub with snap on lid) with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9.
~~~8 ounce and 12/12 ounce Century Resources cheese ball & log (in film overwrap) sharp cheddar with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~12 ounce Century Resources salsa con queso (tub with snap on lid) with a sell by date of xxx9 (the first 3 digits aren’t important, but the last digit must be a 9)
~~~4#, 5.5# Block & Barrel cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, swiss almond, horseradish, port wine and pimiento spread with packed on dates on or before 12/30/2009.
~~~30# Block & Barrel sharp cheddar cold pack cheese (white pail with snap on lid) with packed on dates on or before 12/30/2009..
~~~5# Cobblestone cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, port wine, swiss almond, horseradish with sell by dates on or before 06/30/2010.
~~~30# Cobblestone sharp cheddar cold pack cheese (white pail with snap on lid) with sell by dates on or before 06/30/2010.
~~~5# Biery label cold pack cheese (white tub with snap on lid), varieties are sharp cheddar and port wine with sell by dates on or before 09/30/2010.
~~~~~~5# Dierks Waukesha cold pack cheese (white tub with snap on lid), varieties are sharp cheddar, port wine, horseradish, swiss almond with sell by dates on or before 09/30/2010.
The recall was a result of a sampling done by the state of Wisconsin and the state of Minnesota which revealed that some finished products contained the bacteria. The state of Minneosta, FDA, and the company continue their investigation as to what caused the problem. No illnesses have been reported to date in connection with this problem.
Consumers who have purchased these products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at (800) 869-6685.
For the ultimate safety of our customer and in order to create less confusion for them, Parkers Farm, Inc. Has decided to include all of its products, regardless of date codes in this recall.
#
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http://www.fda.gov/Safety/Recalls/ucm197825.htm
Hines Nut Company Announces Recall of Pine Nuts Because of Possible Health Risk
Contact:
Chris Hines or Deborah Hines
214-939-0253
FOR IMMEDIATE RELEASE - Dallas, TX, January 15, 2010 - Hines Nut Company has initiated a recall of 270 packages of Pine Nuts, packaged under the brand name Harris Teeter Farmers Market. The Pine Nuts were purchased from Red River Foods in Camarillo, CA, and have the potential to be contaminated with Salmonella.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled product was sold in 8 oz foam trays wrapped in cellophane and carry the UPC code 0 72036 88121 0. The Pine Nuts were distributed solely to Harris Teeter Markets in North Carolina. Consumers who purchased this product between December 30, 2009, and January 14, 2010 should contact Hines Nut Company for information on how to return the product for a refund.
There have been no complaints or any reported illnesses related to the products to date.
The problem was discovered through routine sampling by the supplier, Red River Foods.
Consumers with questions may contact Hines Nut Company at 214-939-0253 (M-F, 6:30 AM to 3:30 PM CDT).
Photo: Product Label
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Page Last Updated: 01/15/2010
http://www.fda.gov/Safety/Recalls/ucm197816.htm
PEO Chapter FO Recalls Roasted Hazelnuts Because of Possible Health Risk
Company Contact:
541-482-2290
FOR IMMEDIATE RELEASE - January 14, 2010 - PEO Chapter FO of Ashland, Oregon is recalling 75 - 1 lb packages of roasted hazelnuts, because they have the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The roasted hazelnuts were distributed through two beauty salons: Victoria’s and Strand’s both located in Ashland, Oregon.
The roasted Hazelnuts were packaged in 1 lb. plastic bags and labeled “Hazelnuts, Roasted $7.00”. No other codes, expiration date, or UPC is found on the package.
This recall was the result of a routine sampling of product by the FDA at the company who processes the hazelnuts for our supplier. The company has ceased the production and distribution of the product as FDA and the company continues their investigation as to what caused the problem.
Consumers who have purchased the roasted hazelnuts from these stores are urged to return it and contact PEO at 1-541-482-2290, Monday-Friday, 9:00 AM-3:00 PM PST.
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Page Last Updated: 01/15/2010
The company must not have supported Obama, huh?
With exercise for 30 minutes using the pedal-A-Watt Stationary Bicycle
Generator then we’ll be able to produce electrical energy that can to
turn on a laptop and high efficiency LED lighting for nearly 3 hours to
run. It also be able to turn on the television. Read more at
http://earthalternate.blogspot.com/
http://earthalternate.blogspot.com/
= = =
For my reference, thanks Granny.
http://www.101cookbooks.com/archives/print/homemade-bouillon-recipe.html
Homemade Bouillon
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. Also, it is worth noting, Pam suggests preserving the bouillon in sterilized jars for up to six-months, but I was too lazy to do any sterilizing, and opted for the freezer.
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access, and freeze the remaining 3/4 for use later. Because of all the salt it never actually solidifies making it easy to spoon directly from the freezer if needed.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Makes roughly 3 1/2 cups.
Inspired by The River Cottage Preserves Handbook by Pam Corbin.
101 Cookbooks http://www.101cookbooks.com/
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