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
[Don’t skip this post, it has many subjects covered in it...granny]
Dollmaker’s Journey CUSTOMER CONNECTION
Dream ~ Imagine ~ Create ~ Grow ~ Believe ~ Magic
At http://dollmakersjourney.com we help your creative dreams come
true.
January 2010 Issue 98
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Copyright 2010 by Dollmaker’s Journey
Dollmaker’s Journey Customer Connection newsletter is a free e-mail
newsletter. Tell your friends, family and fellow dollmakers about us,
and feel free to forward this newsletter to those who might be
interested. You can visit our companion website at:
http://www.dollmakersjourney.com/
**Notice!**
You can view this issue online. Go to
http://dollmakersjourney.com/newsletter/cc98.html
You can read all the past issues online. Go to:
http://dollmakersjourney.com/newsletter/archives.html
The archives include an easy to follow index to all the past issues.
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Dear Dollmaking Friends,
As we write this a major earthquake (7.0) on Tuesday, January 12,
2010, has devastated Haiti, a tiny island in the Caribbean Sea.
Thousands are believed dead, and many more are buried alive. At one
time we contributed dolls to an orphanage in Haiti. Right now we can’t
even find out if the orphanage still exists. If you wish to help, as
we do, make sure you contribute to the right organizations (Red Cross,
Catholic Charities, LDS Humanitarian Aid, etc.) that will make sure
donated items reach the people in need. The government is very corrupt
and funds and contributions are often confiscated and resold to people
who have little or nothing to give. When Bonnie went to Haiti several
years ago, she found people desperate to sell anything they could to
get enough money to feed their children. One of the staple foods was
mud mixed with sugar which they fed to their children to fill their
stomachs. Our hearts and prayers go out to the people of this
impoverished country.
If you wish to make dolls for the children, check out
http://dollmakersjourney.com/charitycorner.html
There you will find a free pattern by Ellyn Voss to create Haitian
boys and girls. Be sure to use dark ethnic fabric (we sell three
shades #13, #14, and #15 at http://dollmakersjourney.com/fabrics.html).
However, the most pressing need is for water, shelter, and food. Dolls
and toys will come later once the situation is stabilized. If any of
you know of an organization that will help distribute dolls to the
children of Haiti, let us know and we will mention it in our next
newsletter. We are grateful to be part of a caring dollmaking
community, and ask for your prayers on behalf of this poor struggling
country.
Bonnie and Mary Ann
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JANUARY SALE
Don’t miss our annual January Sale on General Supplies. We will take
20% off the price of all GENERAL SUPPLIES from now through 31 January.
This includes pens, pencils, paints, buttons, needles, tools, etc. –
everything on the supply page. Be sure to take advantage of the extra
savings.
http://dollmakersjourney.com/supplies.html
Remember, visit our website at http://dollmakersjourney.com at the
beginning of each month to see what our new sale will be. That way you
won’t have to wait for a newsletter.
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DECEMBER QUIZ WINNER
Q: The romantic (and sometimes frightening) tradition of kissing
under the mistletoe comes from
A. England
B. Italy
C. Brazil
D. Greece
A: The answer is A – England. The Anglo-Saxons associated the powers
of the mistletoe with the legend of Freya, the goddess of love, beauty
and fertility. According to the legend, a man had to kiss any young
girl who accidentally wandered under a sprig of mistletoe. Before he
could plant his kiss, the man picked a berry from the sprig. When the
last berry was gone, the kissing was over.
You could also have answered D – Greece. Kissing under the mistletoe
is first found associated with the Greek festival of Saturnalia and
later with primitive marriage rites. Mistletoe was believed to have
the power of bestowing fertility, and the dung from which the
mistletoe was thought to arise was also said to have “life-giving”
power. So even though Greece was the first to use kissing under the
mistletoe but not for holiday reasons, England was the first to make
it a holiday tradition.
A few of you also sent information indicating that kissing under
mistletoe might be a Norse tradition. However, since that wasn’t one
of the choices, I am accepting A and D. Here is the story:
Of the answers that you provide the most logical is English. The
custom became associated with the English thanks to Charles Dickens
who tells of the custom in The Pick Wick papers, however the custom is
actually of Norse origin.
The Norse god Balder was the best loved of all the gods. His mother
was Frigga, goddess of love and beauty. She loved her son so much that
she wanted to make sure no harm would come to him. So she went through
the world, securing promises from everything that sprang from the four
elements—fire, water, air, and earth—that they would not harm her
beloved Balder.
Leave it to Loki, a sly, evil spirit, to find the loophole. The
loophole was mistletoe. He made an arrow from its wood. To make the
prank even nastier, he took the arrow to Hoder, Balder’s brother, who
was blind. Guiding Holder’s hand, Loki directed the arrow at Balder’s
heart, and he fell dead.
Frigga’s tears became the mistletoe’s white berries. In the version of
the story with a happy ending, Balder is restored to life, and Frigga
is so grateful that she reverses the reputation of the offending
plant—making it a symbol of love and promising to bestow a kiss upon
anyone who passes under it.
Congratulations to Donna Rae from Greenville, South Carolina. Your
name was selected at random from all of the correct quiz entries, and
you will receive a $10 gift certificate from Dollmaker’s Journey.
Watch for your name in a coming month!
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JANUARY QUESTION
Q: Who was the “Father of Canning” and why did he invent it?
Everyone who emails in the correct answers by February 15th will be
entered into a drawing for a $10 gift certificate to Dollmaker’s
Journey. The winner will be announced in the next newsletter. Email
your answers to Bonnie at EnchantedR@aol.com Put January Quiz in
subject box. Please include your full name and where you live (state/
country) in your email. NOTE: Several times in the past a winner was
drawn with no name or state/country included. When that happens we
have to draw again. So please, make sure you include this information
with your answer.
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HOT FLASH PICTURES NEEDED
Pamela Hastings is looking for contributors and pictures for her new
Hot Flash book.
The free pattern is here: http://dollmakersjourney.com/hotflash.html
Her blog talking about the project is: http://pamelasjournal.blogspot.com/2009/12/hot-flash.html
Email pictures to: pamela@pamelahastings.com
Visit her website at: http://www.pamelahastings.com
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FREE COLLEGE EDUCATION
By Bonnie B. Lewis
After sending eight children to college, I know how expensive that
education was. Yet the thing I enjoy most about dollmakers is that
they are always learning new techniques, and sharing them with others.
It seems my whole life I have had classes, including soap making,
English smocking, tatting, bobbin lace, calligraphy, millinery,
sewing, beading, etc. I love learning new things, but hate tests and
final exams. Imagine my delight to discover that you can get a first
class college education for free – on the internet. E-learning may
not earn credits, but you can learn anything on your own schedule
without spending anything on class fees, and even go to class in your
pajamas. (Note: for some classes you will need textbooks, which you
can get used from AbeBooks.com and Alibris.com)
Here are some websites I found through the AARP Newsletter that offer
classes in just about any subject you could imagine.
*Massachusetts Institute of Technology (MIT) offers over 1900 free
classes online
http://ocw.mit.edu/OcwWeb/web/home/home/index.htm
*Take classes from Harvard with more than 60 programs on topics from
stem cells to Beethoven
http://athome.harvard.edu/archive.html
*Learn Genealogy, how to play the organ, and much more at Brigham
Young University
http://ce.byu.edu/is/site/courses/free.cfm
*Lots of free classes at Hewlett Packard from organization to website
design
http://h30187.www3.hp.com/
*WonderHowTo accesses more than 1,700 websites with courses on how to
live longer from Cambridge to how to teach a dog to roll over and play
dead
http://www.wonderhowto.com/categories/
*Howcast has videos on everything from photography to jump starting a
car. Check out the hobby section and click on dolls and toys for great
videos
http://www.howcast.com/categories/240-Crafts-and-Hobbies
I could give you many more websites, but for a great article
(including lots of websites) go to http://bulletin.aarp.org/freelearning
Enjoy the journey, and learn something new this year.
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CHALLENGES/COMPETITIONS
Wide Eyed Wendy’s Valentine challenge from Judi Ward
Deadline: February 28, 2010
Information and free download cloth doll pattern with information on
printing her face directly onto fabric
http://judisdolls.com/wendy/
See the new Hoffman Challenge fabric for 2010 here:
http://www.equilter.com/cgi-bin/webc.cgi/st_main.html?catid=277
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UPCOMING EVENTS YOU WON’T WANT TO MISS
April 29 – May 2, 2010 – Canadian Doll Artists Association Conference
Four Points by Sheraton, Mississauga, Ontario, Canada
Theme: Renaissance Dreams
http://www.dollartists.ca
July 17 – 21, 2010 – 23rd Annual National Doll Festival
Sheraton Chicago Hotel and Towers, Chicago, Illinois
June 9 – 12, 2011 – Figurative Artists Consortium
Algonquin College, Ottawa, Ontario, Canada
http://www.figurativeartistsconsortium.com
To save yourself time and energy, get all the details on upcoming doll
related events at
CLOTH DOLL CONNECTION: http://clothdollconnection.com/
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SPECIAL GIFTS FOR YOU
Shashi Nayagam from the U.K. has four free patterns/tutorials on her
blog, including a simple wing tutorial. Check them out at:
http://sewingwithmoonbeams.blogspot.com
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NEW PATTERNS/BOOKS/CD-ROMs/DVDs/MOLDS
Dragon lovers won’t be able to resist JUDITH PRIOR’S amazing “Darius
CD” – her six knockout lessons class for creating a magnificent 24”
wall dragon. Get ready to learn some fabulous construction
techniques! http://dollmakersjourney.com/prior.html
Get ready to have some major fun creating SHERRY GOSHON’S latest
confection – “A Key to my Heart.” This sophisticated beauty looks
complicated but you’ll find it quite easy to make. http://dollmakersjourney.com/goshon.html
Australia’s newest designer SHIRLEY GIDDY has just released her second
pattern and she has another winner on her hands! Stop by and meet
“Alvin & Gustoff” her delightful pixie atop his special tree stump.
This pattern is packed with wonderful sculpting techniques and superb
directions. http://dollmakersjourney.com/giddy.html
Did you ever wonder what you could do with the Tyvek we sell? Well,
SUSAN BARMORE is about to show you how to make the boots and wings of
her funky new fairy “Tish” and we think you are going to love her
techniques. http://dollmakersjourney.com/barmore.html
If it is freezing cold where you are, why not turn your thoughts to a
tropical project with KAT LEE’S “Salina – the Little Mermaid” CD. KAT
is the Queen of turning found objects into artistic treasures and she
always has the best painting techniques to teach you. Definitely an
easy and fun project for the New Year. http://dollmakersjourney.com/lees.html
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CUSTOMER QUERIES
Q: If you want to add color to a dolls face giving it rosy cheeks
what do I need? I suppose I could use rouge but it would wash out.
Also what special brush or tool do I need to apply the coloring?
A: Mary Ann writes: You can use your own powdered blush on your
dolls. It can be applied with a Q-tip or a somewhat stiff
paintbrush. I’ve used it for years and it stays quite well. You can
also used colored pencils. If needed, the pencil can be blended with
a scrap of fabric.
Bonnie adds: I also like to use Crayola crayons. I peel off the paper
and use the side of the crayon to add color to cheeks and shading. My
favorite colors for blush are carnation pink and bittersweet (for
dolls of darker colors). For shading I use a Prismacolor terra cotta
colored pencil. Just know that when you use crayons, the wax prevents
drawing over it with pens or colored pencils. So I usually apply
crayons last.
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RESOLUTION HANDBOOK 2010 submitted by Mary Ann Kaahanui
(Editor’s note: Mary Ann’s ex-husband sent these to her, and we read
them at Doll Bee. They sound like great advice to us.)
Health:
1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince, and dinner like a
beggar.
3. Eat more foods that grow on trees and plants and eat less food
that is manufactured in plants.
4. Live with the 3 E’s – Energy, Enthusiasm and Empathy.
5. Make time to pray.
6. Play more games.
7. Read more books than you did in 2009.
8. Sit in silence for at least 10 minutes each day.
9. Sleep for 7 hours.
10. Take a 10-30 minute walk daily, and while you walk, smile.
Personality:
11. Don’t compare your life to others. You have no idea what their
journey is all about.
12. Don’t have negative thoughts or things you cannot control.
Instead invest your energy in the positive
present moment.
13. Don’t overdo. Keep your limits.
14. Don’t take yourself so seriously. No one else does.
15. Don’t waste your precious energy on gossip.
16. Dream more while you are awake.
17. Envy is a waste of time. You already have all you need.
18. Forget issues of the past. Don’t remind your partner of his/her
mistakes of the past. That will ruin your
present life.
19. Life is too short to waste time hating anyone. Don’t hate others.
20. Make peace with your past so it won’t spoil the present.
21. No one is in charge of your happiness except you.
22. Remember that life is a school and you are here to learn.
Problems are simply part of the curriculum
that appear and overcoming them and lessons you learn will last a
lifetime.
23. Smile and laugh more.
24. You don’t have to win every argument. Agree to disagree…..
Society:
25. Call your family often.
26. Each day give something good to others.
27. Forgive everyone for everything.
28. Spend time with people over the age of 70 and under the age of 6.
29. Try to make at least three people smile each day.
30. What other people think of you is none of your business.
31. Your job won’t take care of you when you are sick. Your friends
will. Stay in touch.
Life:
32. Do the right thing!
33. Get rid of anything that isn’t useful, beautiful or joyful.
34. GOD heals everything.
35. However good or bad a situation is, it will change.
36. No matter how you feel, get up, dress up and show up.
37. The best is yet to come.
38. When you awake alive in the morning, thank GOD for it.
39. Your inner most is always happy. So, be happy.
Last but not least:
Bonnie’s father loved this saying:
People don’t care how much you know, if they don’t know how much you
care.
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NEWS FROM THE HOME FRONT
After the Christmas holidays, Bonnie decided to take it easy. She
still has to hem 5 pants, alter a wedding dress, finish a doll for a
granddaughter that didn’t get done in time for Christmas, take care of
a husband with a broken leg, help a son get ready for a job interview
in New York City, and speak at 10 different churches in the next two
months. At least the newsletter is finished!
Mary Ann
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WEBSITES:
Set long-term goals for the New Year (includes video you can watch)
http://affluentartist.com/setting-long-term-goals/
Listen to a rainstorm created by an orchestra using only their hands
and feet.
http://www.youtube.com/watch?v=rvngZLF7dUs
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We’d love to hear your thoughts about our Customer Connection
newsletter.
Contact the editor Bonnie B. Lewis at EnchantedR@aol.com with any
comments, suggestions, etc.
Please feel free to pass this newsletter on to any of your friends.
Help us spread the word about Dollmaker’s Journey! All we ask is that
you forward it intact, with all the subscription information included.
Thanks!
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Dragon lovers won’t be able to resist JUDITH PRIOR’S amazing “Darius
CD” – her six knockout lessons class for creating a magnificent 24”
wall dragon. Get ready to learn some fabulous construction
techniques! http://dollmakersjourney.com/prior.html
<<<<<<<<<<<<
From post #5581, several others might be of interest.
Sugar Hits 29-Year High
January 26, 2010
Tom Sellen
Wall Street Journal
Strong demand for sugar catapulted prices above 30 cents a pound in intraday trading to a 29-year high.
The tight global supply situation was illustrated by news Monday that Indonesia expected a 530,976-metric-ton production shortfall at the end of April, which will be met largely through imports totaling 500,000 tons. Efforts to import white sugar have been stymied by soaring world prices and a lack of sellers.
Meantime, Chinese officials on Sunday said that the country needs to raise acreage, yield and total sugar output. The country set an output target of 17 million tons of sugar by 2015.
Traders said the Indonesian and Chinese developments weren’t a surprise but they add to the bullish sentiment in the market. Higher crude-oil prices also provided support for sugar, a broker said.
“There isn’t really any supply in the market right now and there won’t be any for another six to eight weeks” when the South American harvest hits the market, said James Cordier, analyst and president of Liberty Trading Group in Tampa, Fla.
Most active March sugar on ICE Futures U.S. topped out at 30.10 cents a pound, the highest level since January 1981. The contract settled at 29.80 cents, up 3.5%, after traders booked profits.
Lower-than-expected output in top producers Brazil and India, combined with increased demand from Indonesia, Pakistan, Egypt and other nations, is expected to reinforce the market’s bullish sentiment.
Brazil is the largest sugar cane grower in the world, but a wet growing season and rain during the harvest has led to quality issues and reduced crop estimates.
India, the world’s largest sugar consumer and second-largest producer, turned from a net exporter to net importer after an erratic monsoon season left crops short of water.
The International Sugar Organization forecasts a global sugar deficit of 7.2 million tons for the 2009-10 season, as demand outstrips supply.
Even the Florida crop will be smaller than expected due to the January cold snap that damaged sugar cane. Florida accounts for 20% to 25% of total U.S. cane production.
http://www.standeyo.com/NEWS/10_Food_Water/100126.sugar.high.html
Hettich Centrifuges with 2050 and 2076 Plastic Rotors: Recall
Audience: Hospital risk managers, Laboratory managers
FDA notified healthcare professionals of a Class I recall of Hettich Centrifuges with 2050 and 2076 plastic rotors, used in combination with the Mikro 12-24, Mikro 20, Haematokrit 20 and Haematokrit 24 bench top plastic centrifuges. The recall was initiated because the plastic centrifuge rotor may crack, break apart and be forcefully ejected through the plastic centrifuge housing at a high rate of speed. This may result in serious personal injury and damage to the surrounding area.
The device separates the red blood cells from plasma to determine the patient’s hematocrit. These recalled devices were distributed from January, 1999 through November, 2009. Hospitals, clinics and laboratories who have the listed centrifuge/rotor combination should immediately stop using the plastic rotors and contact Hettich to have these affected rotors replaced with metal rotors. The centrifuges can be identified by reading the model number on the front of the instrument or the name tag on the rear of the centrifuge; the rotors have the model numbers 2076 or 2050 stamped on them.
Read the complete MedWatch 2010 Safety summary, including a link to the FDA recall and firm press release, at:
Edwards Lifesciences Aquarius Hemodialysis System: Recall
Audience: Nephrology and hemodialysis healthcare professionals, hospital risk managers
FDA and Edwards Lifesciences notified healthcare professionals of a Class I recall of the Aquarius Hemodialysis System due to reports of clinically significant fluid imbalance and the potential for users to repeatedly override the fluid imbalance alarm. This could result in a decrease or increase in the volume of the circulating blood, which may result in serious injuries or death.
The recall includes model numbers: GEF08200, GEF09500, GEF09600, GEF09700, and GEF09800, using Software version 6.00.04. The product was distributed from July 12, 2007 through March 18, 2009. Baxter International, Inc. is the U.S. distributor of the Aquarius.
The company notified its customers of a planned software upgrade to prevent users from bypassing the fluid balance alarm more than five times in a 20-minute period.
Read the complete MedWatch 2010 Safety summary, including a link to the FDA recall notice, at:
The following reports were added to the Open CRS database on Thursday January 28, 2010
The U.S. Postal Service’s Financial Condition: Overview and Issues for Congress
R41024 - January 19, 2010
http://opencrs.com/document/R41024/
Federal Research and Development Funding: FY2010
R40710 - January 12, 2010
http://opencrs.com/document/R40710/
Afghanistan: Politics, Elections, and Government Performance
RS21922 - January 11, 2010
http://opencrs.com/document/RS21922/
Arms Sales: Congressional Review Process
RL31675 - January 08, 2010
http://opencrs.com/document/RL31675/
Guam: U.S. Defense Deployments
RS22570 - January 07, 2010
http://opencrs.com/document/RS22570/
U.S. Periods of War
RS21405 - January 07, 2010
http://opencrs.com/document/RS21405/
A U.S.-centric Chronology of the International Climate Change Negotiations
R40001 - January 07, 2010
http://opencrs.com/document/R40001/
Private Security Contractors in Iraq and Afghanistan: Legal Issues
R40991 - January 07, 2010
http://opencrs.com/document/R40991/
North Korea: Terrorism List Removal
RL30613 - January 06, 2010
http://opencrs.com/document/RL30613/
Uruguay: Political and Economic Conditions and U.S. Relations
R40909 - January 04, 2010
http://opencrs.com/document/R40909/
Understanding China’s Political System
R41007 - December 31, 2009
http://opencrs.com/document/R41007/
The Federal Budget: Current and Upcoming Issues
R40088 - December 31, 2009
http://opencrs.com/document/R40088/
Terrorist Watchlist Checks and Air Passenger Prescreening
RL33645 - December 30, 2009
http://opencrs.com/document/RL33645/
Desalination: Status and Federal Issues
R40477 - December 30, 2009
http://opencrs.com/document/R40477/
Guantanamo Detention Center: Legislative Activity in the 111th Congress
R40754 - December 30, 2009
http://opencrs.com/document/R40754/
Iran’s Nuclear Program: Status
RL34544 - December 29, 2009
http://opencrs.com/document/RL34544/
State, Foreign Operations, and Related Programs: FY2010 Budget and Appropriations
R40693 - December 29, 2009
http://opencrs.com/document/R40693/
Navy Aegis Cruiser and Destroyer Modernization: Background and Issues for Congress
RS22595 - December 22, 2009
http://opencrs.com/document/RS22595/
VH-71/VXX Presidential Helicopter Program: Background and Issues for Congress
RS22103 - December 22, 2009
http://opencrs.com/document/RS22103/
Navy Ford (CVN-78) Class Aircraft Carrier Program: Background and Issues for Congress
RS20643 - December 22, 2009
http://opencrs.com/document/RS20643/
Navy LPD-17 Amphibious Ship Procurement: Background, Issues, and Options for Congress
RL34476 - December 22, 2009
http://opencrs.com/document/RL34476/
Air Force KC-X Tanker Aircraft Program: Background and Issues for Congress
RL34398 - December 22, 2009
http://opencrs.com/document/RL34398/
Navy CG(X) Cruiser Program: Background, Oversight Issues, and Options for Congress
RL34179 - December 22, 2009
http://opencrs.com/document/RL34179/
Sea-Based Ballistic Missile DefenseŠBackground and Issues for Congress
RL33745 - December 22, 2009
http://opencrs.com/document/RL33745/
Navy Littoral Combat Ship (LCS) Program: Background, Issues, and Options for Congress
RL33741 - December 22, 2009
http://opencrs.com/document/RL33741/
Navy Attack Submarine Procurement: Background and Issues for Congress
RL32418 - December 22, 2009
http://opencrs.com/document/RL32418/
V-22 Osprey Tilt-Rotor Aircraft: Background and Issues for Congress
RL31384 - December 22, 2009
http://opencrs.com/document/RL31384/
Navy F/A-18E/F and EA-18G Aircraft Procurement and Strike Fighter Shortfall: Background and Issues for Congress
RL30624 - December 22, 2009
http://opencrs.com/document/RL30624/
National Security Letters: Proposed Amendments in the 111th Congress
R40887 - December 21, 2009
http://opencrs.com/document/R40887/
Coordination of Federal Water Research: Legislative Issues
R40538 - April 22, 2009
http://opencrs.com/document/R40538/
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Infusion Set Needles [Manufactured by Nipro for Exelint]: Recall
Tue, 26 Jan 2010 12:07:00 -0600
Class I recall due to “coring” or dislodging of silicone cores or slivers from the ports into which they are inserted.
First they kill all the bees and now there is going to be a sugar shortage.
No, I won’t take that thought any further.
It is all this global warming that is freezing us out.
No, I won’t take that thought any further.
Now, you know why so many of us are looking brain dead, it is dangerous to think.
Posted by: “Sue
Luncheon bread
2½ cups flour
5 teaspoons baking powder
2 eggs, beaten
1½ cups milk
2 teaspoons sugar
2 tablespoons sweet butter, melted
Mix together the flour, sugar, and baking powder.Add melted butter, beaten eggs, and milk.Mix thoroughly.Put in greased bread pan and bake for about 30 minutes at 400 degrees.Slice the bread and use for sandwiches.
.
Couple of soup recipes
Posted by: “Nancy
Barefoot Contessa’s Lentil Sausage Soup
1 pound french green lentils
1/4 c. olive oil, plus extra for serving
4 c. diced yellow onions
4 c. chopped leeks, white and light green parts only
1 tablespoon minced garlic
1 tablespoon kosher salt
1 1/2 tsp. freshly ground pepper
1 tablespoon minced fresh thyme leaves
1 tsp ground cumin
3 c. med. diced celery
3 cups med. diced carrots
3 quarts chicken stock
1/4 c. tomato paste
1 pound kielbasa, cut in 1/2 lenthwise and sliced 1/3 inch thick
2 tbsp dry red wine or red wine vinegar
Freshly grated parm cheese
In large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, s&pepper, thyme, and cumin for 20 minutes, or until the veggies are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for one hour or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until kielbasa is hot. Serve with a drizzle fo olive oil and parm.
Since I will have left over leeks, I will make
Emeril’s Potato and Leek Soup
1 large leek
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons of butter
1/2 c. dry white wine
5 c. chicken stock
1 to 1 1/4 pound russent potatoes, diced
1 1/2 tsp salt
3/4 tsp white pepper
1/2 to 3/4 c. creme fraiche or heavy cream
2 tablespoons snipped chives.
Trim the green portion of the leek and using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Or just use cheesecloth.
Cut the leeks lengthwise and rinse well; slice thinly crosswise and set aside.
Large pot medium heat, melt butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and rendered most of the fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and working in batches puree the soup in a food processor (immersion blender duh) Stir in the cream and adjust the seasoning. Serve immediately with chives.
Another easily convertible recipe to the pressure cooker or the rice cooker. I love both of these soups and they both make a lot! I make a fourth of the lentil soup and 1/2 of the potato leek because there are only two of us and we so hate leftovers.
Nancy J.
Here you go with some minor modifications...To be fair I do like spicy foods so you might want to tone down the onion and cayenne pepper to taste.
Creamy One Pot Macaroni and Cheese
INGREDIENTS
2 cups macaroni
1 cup water
1 cup heavy cream
1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina), or cheese of your choice... most recently I used as 5 cheese blend from my grocery store and it was pretty good.
2 tablespoons butter
1/2 teaspoon salt and pepper
1/2 teaspoon cayenne pepper
1 cup diced onion
METHOD
1. Mix all ingredients. Pour into rice cooker.
2. Close lid and press cook.
3. When the units switches to Keep Warm (approx. 13 to 15 minutes),
open lid and stir.
4. Close lid and leave on Keep Warm setting for 5 minutes.
5. Serve hot.
Here is a recipe that I got from Cooking.com. I am sure it could esasily be adapted to our rice cookers, and at the bottom, you can see microwave instructions, also.
Trish in Illinois~
Macaroni, Ham, and Cheese Bake
Cooking.com
6 oz elbow macaroni
2 Tbs butter
2 cups cubed ham
1/4 cup chopped onion
1/4 cup flour
1/2 tsp salt
1/4 tsp rosemary, crushed
1/8 tsp pepper
2 cups milk
1 cup shredded Cheddar cheese
1 Tbs prepared mustard
Preheat oven to 350°F.
Prepare macaroni according to package directions.
Melt butter in skillet. Saute onions, till soft. Add ham. Stir in flour and seasonings.
Pour milk in slowly, and cook about 12 minutes, until smooth. Stir in cheese until
melted. Add macaroni and mustard. Stir thoroughly. Pour into buttered
2-1/2 quart casserole dish.
Bake uncovered, for 45 minutes.
For microwave directions, cover casserole with waxed paper. Cook on high for 10 minutes.
Stir, and turn, after first 5 minutes.
Times may vary, according to microwave.
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The Cleanest Catfish Bait ever!
Posted by: “kabrowse”
Take a Bar of Ivory Soap, cut it in to 4 square chunks. Hook this on your hook or trot line, the soap has fat in it and floats. I’ve personally caught big blue channel catfish on Ivory Soap. Soft dog food works also.
Thanks,
Scott Collins
http://www.kabrowse.com
How to save perfectly good, but kinked, Fishing line on your reel i
Posted by: “kabrowse”
Hello,
When you’re ideling onward in your boat, take your lure off the end of your line, let the line out completely behind the boat, the water pressure on the line will eventually start to pull the line off your reel for you. The loops, curls, and kinkiness of the line will be straightened out after about 1 minute of dragging the line behind your boat while moving forward. Reel it back up and it will be like brand new line.
Good Luck!
Scott Collins
Successful Asparagus Plants!
Posted by: “kabrowse”
Plant them in the ground 4 feet deep, covering the roots until they come up 6 to 12 inches, then slowly cover them over the first year as they grow. You will have awesome Asparagus that will be hardy and will not freeze at the roots in the winter due to them being so deep in the ground. We’ve been enjoying purple asaparagus for years now.
Happy Planting this Spring!
Scott Collins
can
coozies
Good morning everyone! Just back
from a conference in florida with my husband where the vendors there were
handing out those flat foam can coozies (?)...know what I am talking about?
anyway when I was packing my carry on and needed a place for my mp3
and my ipod, I spotted the coozies and slipped my mp3 in one and my ipod
into another and they traveled great. I am thinking I could turn the
coozies inside out, sew a simple line of stitching to make the coozie smaller,
cut off excess, turn right side out and my mp3 and ipod would fit in it and be a
little bit more snug of a fit......... ......... could do the same with my
digital camera...... ......... .....ahaa! now I will be more color
conscious when I pick these up!
Jan
HOMEMADE LIQUID LAUNDRY SOAP
Ingredients
* 4 Cups hot tap water
* 1 Fels-Naptha soap bar
* 1 Cup Washing Soda
* ½ Cup Borax
Directions
1. - Grate bar of soap and add to saucepan with water.
2. Stir continually over medium-low heat until soap dissolves and is
melted.
3. -Fill a 5 gallon bucket half full of hot tap water.
4. Add melted soap, washing soda and Borax.
5. Stir well until all powder is dissolved.
6. Fill bucket to top with more hot water.
7. Stir, cover and let sit overnight to thicken.
8. -Stir and fill a used, clean, laundry soap dispenser half full with
soap and then fill rest of way with water.
9. Shake before each use. (will gel)
10. -Optional: You can add 10-15 drops of essential oil per 2 gallons.
11. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
12. -Yield: Liquid soap recipe makes 10 gallons.
13. -Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
14. -Front Load Machines- ¼ Cup per load (Approx. 640 loads)
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This recipe is made for almost all the gatherings our family has. We use bagels for the extra bread (same as the round bread) because they cut easily into the right size. People even rip pieces off the shell after all the dip is gone.
Bread Pot Fondue
1 loaf (1 lb) round bread
1 (8 oz) pkg shredded cheddar cheese
2 (3 oz) pkg cream cheese
1 1/2 cups sour cream
1 cup deli ham, diced
1/2 cup chopped green onions
1 (4 oz) can diced green chili peppers — —didn’t use these
1 tsp Worcestershire sauce
2 tsp vegetable oil
1 tbsp butter
Preheat oven to 350 degrees F. Cut a hole in the top of the bread. Hollow out the loaf, leaving a bowl. Reserve removed bread. In a medium bowl, mix together the cheddar cheese, cream cheese, sour cream, ham, green onions, green chili peppers and Worcestershire sauce. Spoon the mixture into the bread bowl. Replace the top of the bread. Wrap tightly with foil, and place on a medium baking sheet. Bake in the preheated oven for 60 to 70 minutes. Tear the reserved bread into bite sized pieces. In a small bowl, mix the bread, oil and butter. Place on a medium baking sheet. Bake in the preheated oven for 10 to 15 minutes, until browned turning occasionally.
Shirley
for Kathy M.
ESPINACA DIP
1 lb. Land O’Lakes Jalapeno cheese*
1 pkg. frozen shredded spinach
1 medium tomato, diced
Mix all ingredients in a bowl and microwave until cheese is melted. Then put in hollowed out bread!
Jo
Olive garden Spinach dip
1 pound cream cheese, softened
2 cups or so of artichoke hearts packed in water or brine, drained and chopped (or use frozen, thawed and chopped)
1 pkg, 10 oz, frozen spinach, thawed (if you use leaf instead of chopped, you’ll need to chop it a bit)
1 to 1-1/2 cups Parmesan or Romano cheese (use less if using Romano)
Scant teaspoon salt
1/4 to 1/2 teaspoon garlic powder (or use a tablespoon of roasted garlic)
1/2 to 3/4 teaspoon red pepper flakes, or more to taste, or just a generous amount of black pepper
In large bowl, mix cream cheese with artichoke hearts and spinach. Add Parmesan and blend well. Add salt, garlic powder and red pepper. Blend well.
To Cook: Either microwave on medium until everything is hot and spinach is slightly cooked but still a nice green color, cook in a non-stick saucepan on the stove until mixture is hot throughout and spinach is slightly cooked but still a nice green, or bake in a preheated 350 degree oven in a sprayed casserole for 20-30 minutes, until mixture is bubbly and hot.
Mlibu97
For Alisha’s Super Bowl Sunday
Judy
Velveeta-Rotel, Sausage and Soup Dip or Sauce
2 lbs Velveeta
2 cans of Rotel
1 can cream of chicken
1 can cream of mushroom
1 lb hot sausage crumbled and fried and drained
Mix it all up and it was delicious. It makes a ton but I’m sure you could half the recipe. To half this recipe, you can buy the single can of combined Cream of Chicken and Cream of Mushroom Soup and half everything else. She said if you get tired of it with chips you can just cook some noodles and put the dip over it and serve it with a salad and some bread and it’s good like that too!
Beef Teriyaki
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef Diabetic
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 1/2 pounds Steak — sliced thin
1/2 cup Soy Sauce
1/2 cup Dry White Wine — (or Chicken Bouillon)
1 clove Garlic — minced
1 teaspoon Ginger
1 tablespoon Cornstarch
3 packets Splenda — (or Sugar)
Slice beef into 1/2 inch strips. Arrange in shallow casserole. Combine soy sauce, wine (or bouillon), garlic, and ginger. Pour over meat, cover and refrigerate. Marinate 2 hours. Broil beef 1-1/2 minutes on each side. Pour marinade into saucepan. Add cornstarch and cook over medium heat, until sauce thickens. Remove from heat, stir in Equal. Serve sauce over meat.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 282 Calories; 20g Fat (67.8% calories from fat); 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 1418mg Sodium.
Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Conversion Charts: http://www.realfood 4realpeople. com/convert. html
Archives: http://groups. yahoo.com/ group/RealFood4RealPeople/
[I have not checked the links....granny]
Vitamins and Teenagers: A Personal Statement
by Stephen H. Brown, PhD
(OMNS, Jan 26, 2010) In our house, vitamin supplements sit on the counter in open bowls like nuts, dried fruits, or jelly beans.
Colds, respiratory illnesses, intestinal viruses, mono, and other infectious diseases are constantly present in American schools. In response, my teenage kids have placed four bowls on the kitchen counter - a large one in the middle full of vitamin C surrounded by three smaller bowls of niacin, vitamin D, and thiamine tablets. They help themselves to the vitamins when they feel the need, and many of their friends have adopted the idea as well. Regularly, the kids report that the vitamins actually work. The most frequent comments are, “Wow, I can breath through my nose again!”, and “I was sure I was getting sick yesterday but I feel fine today.”
How did this start? My father introduced me to vitamin C as a teenager and I was further inspired by Linus Pauling’s “How to Live Longer and Feel Better.” (1) In order to safely raise my kids on extra vitamins with maximum effectiveness, I started actively researching orthomolecular medicine. As a result, I advised my teenage children to focus on responsive dosing of four vitamins that are underrepresented in modern diets. I provided the following suggested daily doses as a starting point:
6000 mg of vitamin C
4000 IU of vitamin D
200 mg of thiamine
250 mg of time-release niacin
There is an obvious association between vitamin intake and poor health. Teenagers can understand this. Some might think that it is not good parenting to let teens have unfettered access to nutrients. We need to constantly remember that these and other vitamins are non-prescription for a reason. (2) As previous Orthomolecular Medicine News Service articles have pointed out (3), vitamins are remarkably safe. They are far better then sugary candy, fast foods loaded with sodium and fat, or caffeine-laced soft drinks.
Vitamin supplements have been widely available for only a few decades. For the first time, families have the ability to independently control intakes of essential nutrients. A very large amount of research has repeatedly shown that proactively controlling micro-nutrients is necessary to optimize health.
Easy access, peer acceptance, and occasional obvious usefulness, in that order, appear to me to be important motivators for teenagers. I am hopeful that my kids are more sensitive to their own health and the health of their friends, and are looking for an association between supplement use and improved health.
The kids know I’m the family “expert” on vitamins and I have occasional in depth conversations. I rarely maintain their interest. Vitamins have not, in my opinion, taken health care’s center stage because this theory is not particularly exciting. But you can prove it works by giving it a fair trial.
The vitamin revolution is about behavior. I don’t care why the kids take vitamins B1, B3, C, and D. I just care that they take them, and stay well as a result. Watching my children and their friends independently control their vitamin intake has been a turning point for me. I believe that my kids are ordinary kids and that most kids will respond similarly.
Media scare stories aside, the overwhelming scientific evidence is that we are living in a time of epidemic vitamin deficiency. Supplements correct that when food groups eating does not or can not. Deficiency of just these four vitamins is often responsible for the multitude of disorders that qualify children for special education and asthma medication. Later in life, inadequate vitamin intake clearly contributes to heart disease, cancer, diabetes, excessive dental cavities, anorexia, depression, dementia, and sleep disorders. Persons wishing to confirm or question this statement are encouraged to look at the Orthomolecular Medicine News Service archive, freely accessible at http://orthomolecular.org/resources/omns/index.shtml .
With the stakes so high, all methods of increasing consumption of these four vitamins are worth consideration. My kids have definitely benefited from supplemental vitamins. I’m hopeful that other parents will find this simple option equally useful.
(Stephen H. Brown received his Ph.D. in Chemistry from Yale. He has worked for industry in the field of heterogeneous catalysis since 1988 and has 80 patents. Dr. Brown has been blogging at www.cforyourself.com since 2006, and contributing to the Orthomolecular Medicine News Service since 2007.)
References:
(1) Reviewed at http://www.doctoryourself.com/livelonger.html .
(2) Bronstein AC, Spyker DA, Cantilena LR Jr, Green JL, Rumack BH, Giffin SL. 2008 Annual Report of the American Association of Poison Control Centers’ National Poison Data System (NPDS): 26th Annual Report. Clinical Toxicology (2009). 47, 911-1084. The full text article is available for free download at http://www.aapcc.org/dnn/Portals/0/2008annualreport.pdf . Vitamins statistics are found in Table 22B, journal pages 1052-3. Minerals, herbs, amino acids and other supplements are in the same table, pages 1047-8.
(3) More than 75 OMNS news releases are available at http://orthomolecular.org/resources/omns/index.shtml
Nutritional Medicine is Orthomolecular Medicine
Orthomolecular medicine uses safe, effective nutritional therapy to fight illness. For more information: http://www.orthomolecular.org
The peer-reviewed Orthomolecular Medicine News Service is a non-profit and non-commercial informational resource.
Editorial Review Board:
Carolyn Dean, M.D., N.D. (Canada)
Damien Downing, M.D. (United Kingdom)
Michael Gonzalez, D.Sc., Ph.D. (Puerto Rico)
Steve Hickey, Ph.D. (United Kingdom)
James A. Jackson, PhD (USA)
Bo H. Jonsson, MD, Ph.D (Sweden)
Thomas Levy, M.D., J.D. (USA)
Jorge R. Miranda-Massari, Pharm.D. (Puerto Rico)
Erik Paterson, M.D. (Canada)
Gert E. Shuitemaker, Ph.D. (Netherlands)
Andrew W. Saul, Ph.D. (USA), Editor and contact person. Email: omns@orthomolecular.org
Homemade Berkey Water Filter
http://www.survival-spot.com/survival-blog/homemade-berkey-water-filter/
This article will guide you through the construction of a filter equivalent in performance to the Imperial Berkey that sells for about $300. My total cost was $122
Gather the necessary components. You will need the following:
two 5-gallon food grade buckets (got mine from Lowes for $5 each)
two lids for the buckets (got mine from Lowes for $1.50 each)
a pair of Black Berkey filter elements (ordered mine on Ebay for $99 which included free shipping and a free Sport Berkey filtered bottle)
a food grade spigot (the kind used for large coffee pots or water coolers is perfect, ordered mine from jamesfilter.com for $10)
Drill two 1/2 inch holes in the bottom of the upper bucket and two matching holes in the lid of the lower bucket.
Drill a 3/4 inch hole in the side of the lower bucket toward the bottom. Make sure that the hole is up just far enough for the spigot to clear when the filter is sitting on a flat surface
Assemble the lower bucket by installing the spigot and the lid with holes.
Install the filter elements in the upper bucket through the holes in the bottom.
Assemble the filter by placing the upper bucket on the lower. Be sure to line up the holes so the tubes extend through the lid of the lower bucket. Place the remaining lid on top.
To use the filter, fill the upper bucket with water and wait. If you are starting with dry elements, it will take quite a while before the water starts dripping into the lower bucket. It takes up to several hours for the clean water to drain into the lower bucket. This process can be sped up considerably by frequently topping off the water in the upper bucket. This maintains maximum pressure on the elements.
Notes:
I had no scientific way to test the water quality; however, the filtered water was clear, had no odor, and tasted similar to distilled.
The specifications of the Black Berkey elements can be found here: http://berkeywater.com/BerkeyLight/BB_Purification_Elements.html
There are a number of ways to make this even cheaper: Use free buckets from a grocery store bakery or restaurant. I have found the same type of spigot for $5 since making this one. Super Sterasyl elements can be substituted for the Black Berkey elements. They cost about $84 a pair.
The filter can be made considerably larger by using any two stacking containers suitable for water, trash cans or 30-gallon water barrels for instance. The flow rate can also be increased by adding more filter elements.
The filtered solids remain on the outside of the filter elements and will eventually interfere with the rate of flow. Therefore, it is important to prefilter through a dense cloth (we use cloth diapers) if your source water is particularly cloudy. The elements can be scrubbed clean with a plastic scouring pad. The Black Berkey elements last for about 3000 gallons each (6000 gallons for the pair)
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Planting by the Moon
Posted by: “Judith
My gradparents did this. They also did other things by the moon, too, like putting in fence posts. I wish I had been old enough to learn from them before I lost them. My grandmother would be 112 if she’d lived. So much knowledge gone with her. If you have planted by the moon would you share what you’ve learned? Thanks! J.
By The Moon
(from The Lunar Garden: Planting by the Moon Phases by E. A.
Crawford)
The Influence of the Moon
The moon’s orbit around our planet affects the rising and falling tides, air currents on the earth’s surface, and the occurrence of thunderstorms. The gravitational pull of both the sun and the moon affects us, but we feel the effects of the moon more acutely. While the moon has a much smaller mass, it is 390 times closer to us than the sun.
Tides manifest the gravitational pull of the moon as it circles the earth. If you think of the water on the earth as a thin skin on the surface mass of the planet, it is easy to understand how the gravitational effects of the moon’s orbit can pull the water mass gently from side to side. The tide cycle follows the same time cycle as the rising moon, occurring faithfully every twenty-four hours and fifty minutes. Tides rise in lakes and rivers as rhythmically as in oceans.
The correlation of moon and tide may not seem to have anything to do with planting or gardening, but consider the fact that the water content of the earth responds to the same tide cycle as the massive bodies of water that cover our planet. Any gardener knows the importance of the soil’s water content to a germinating seed. It makes sense to consider, when planting your garden, the pull of the moon and the moon’s position in order to give seeds the best chance to germinate, grow and develop….
Rainfall, like the water content of the earth, is affected by the cycles of the moon as surely as the tides, which reach their highest point every 14.6 days or twice a month. Rainfall cycles mirror the two-week tide cycle in response to the position of the moon. The highest rainfall occurs just after the full and new moons. Once a month, when the moon is at perigee (nearest the earth), tides are pulled 30% higher than at apogee, the point at which the moon is farthest from the earth….
Not only does the gravitational pull of the moon affect the tides and rainfall, but it affects the air currents on the surface of the earth as well. Plants are extremely sensitive to any tiny energy fluctuation….
Lunar winds on the earth’s surface, moving at l/20 of a mile per hour, are too minute to be felt on the human skin, but they come, as do tides, twice daily. In the morning they flow east, in the evening to the west, influencing the growth of plants as surely as sunshine and rainfall.
The moon also affects the surface of the earth itself. A Columbia University study, conducted in 1970 across the continental United States, measured earth tides and found that land surface changes an average of twelve inches each day.
Tides, lunar winds, earth tides and rainfall, together with the subtle effects of the moon on the shifting of the earth’s crust and the moon’s effects on the patterns of thunderstorms and their corresponding effect on ionization in the air, convince us that the effects of the moon on our planet are constantly coming into play, influencing the growing things of the earth. These factors considered, gardening in accordance with the phases of the moon seems not so odd after all.
Why the Moon Phase System Works
The time at which a seed is sown is the beginning of its life cycle. Final plant yield, as every gardener knows, is crucially affected by the conditions encountered by the seed….
The person most responsible for formal experimentation in this area is Maria Thun, whose research on her farm in Darmstadt, Germany, has been financially supported by a group of biodynamic farmers.
In 1952, Thun developed a method of sowing a fixed number of crop rows over a sidereal month. The term sidereal refers to the position of the moon in relationship to the stars or constellations in the sky behind it. In other words, Maria Thun sowed according to varying phases of the lunar cycle. Once the crop came to maturity, it was weighed and studied, and the results were recorded. Thun’s findings were accumulated over a ten-year period from 1952 to 1962. The crop Thun chose to study initially was potatoes; subsequently she studied not only other root crops but also leaf crops, fruit-bearers and flowers.
Thun’s results were surprising. She discovered that if potatoes were planted when the moon was in the constellations of Taurus, Capricorn or Virgo (traditionally termed “root days”), the crop was more prolific than if she planted when the moon was positioned in other constellations of the zodiac belt. After some thought, she concluded that potatoes did better if planted while the moon was clearly positioned in earth signs than at any other time. Potato crops planted when the moon was positioned in the constellations Cancer, Scorpio or Pisces–the water signs of the zodiac–did poorly.
The results of Thun’s studies fascinated another experimenter in Germany. Graf repeated her method from 1973 to 1975, this time using many different types of soils, and planting radishes as well as potatoes. Graf discovered that sowing on root days affected positively the growth and production of crops, and got best result when using chemically untreated, organic soils.
In 1976, Kollerstrom and Muntz, Sussex market gardeners, repeated the experiments of Graf and Thun and gained a 45% increase in yield for crops sown on root days. Conducted over a period of two months, their study did not show that the phase of the moon, waxing or waning, made as much difference as the moon’s placement in the sky at the time of sowing.
The effect of the phases of the moon on seed germination and growth was first studied by L. Kolisko in 1930. Using wheat, Kolisko found that seeds germinated faster and more prolifically when sown at the full moon. The new moon gave him the most unsuccessful results. Later experiments on cress confirmed Kolisko’s findings. Recent studies at Northwestern University, conducted by Professor F. Brown, have shown that, even under equal temperatures, seedlings absorb more water at the full moon than at the new moon. The findings lend credibility to adages that recommend harvesting at full moon. It seems plants have less water content at the new moon phase. Professor Brown went so far as to test plants in a darkened laboratory where they would have no direct access to effects of sun or moon. The plants still responded to the moon phases.
Other experiments have been conducted at Wichita State University and at Tulane University. All have achieved the same results. Experimentation indicates that seeds sown just before or around the full moon have a higher rate and speed of germination than those sown at the new moon because seeds are able to absorb more water at the full moon….
The moon moves on a tilted elliptical orbit around the earth, waxing and waning as it reflects the light of the sun from various angles. It is backdropped, as are the other planets of our solar system, by the belt of constellations….
Once every twenty-seven days the moon is at the farthest point, from the earth, that its orbit reaches. Its orbit around the earth is tilted, and so two times each month the moon sinks five degrees above or below the angle at which the earth is orbiting the sun. These bimonthly points are called the nodes of the moon…. Eclipses occur when a new or full moon passes through one of the nodes, at which time it is possible for the earth to come between the moon and the sun. The moon is invisible to the naked eye, because there is no sunlight to illuminate it.
The moon has the greatest effect on earth’s rainfall when it is close to a node. Node position is said to affect drought and atmospheric tide patterns. In her studies of plant growth, Maria Thun found that planting at the lunar nodes affected plant growth and germination negatively. Although there is little evidence on the effects of eclipses, most gardeners choose not to sow during the eclipse.
The position of Saturn in relationship to the moon has traditionally been considered when planting crops intended to last more than one season. Perennials need to be hardy and long-lasting. A sympathetic Saturn encourages these factors in new plants.
Just as the moon aligns itself with the sun twice a month, it aligns itself with Saturn. When Saturn and the moon are within 9 degrees of each other, relative to earth, they are in the position described as conjunction. When they are 180 degrees apart, they are in opposition. There are three more aspects to be considered: sextile or 60 degrees, square or 90 degrees, and trine or 120 degrees.
Conjunction, square and opposition are considered unsympathetic positions for a moon and Saturn placement. But sextile and trine are harmonious. Plant perennials when Saturn and the moon are sextile or trine and try to avoid planting for long term growing when the moon and Saturn are square, in opposition or in conjunction. The lunar calendar indicates the aspects of Saturn and the moon.
The Waxing and Waning Moon
The lunar month is divided into two basic moon activities: waxing and waning. The beginning of each process is designated by the new and full moon. A full moon occurs when the moon is 180 degrees opposite the sun, in position to receive sunlight over the maximum volume of its surface. A new moon occurs when the sun and moon are so closely aligned that it is impossible for the moon to give off any reflected sunlight. Waxing occurs in the period between the new and the full moon. Waning describes lunar activity between the full and the new moon. When the moon is waxing, it is said to be in its first and second quarters. The waning of the moon brings the phases through the third and fourth quarters of the cycle.
The waxing moon phase is a good time to encourage plant growth and proliferation. The waning moon phase is a useful time to control plant growth and keep down garden pests….
We have already seen evidence asserting growth and liquid absorption peaks at the full moon, and drastically declines during the new moon….
We know from fluctuations in the electrical field of plants, made visible through Kirlian photography, as well as through experience, that plants grow and absorb water at an irregular rate. Rapid growth rate is often followed by a period of rest. Fruit bearing is followed by a period of dormancy. Although we do not know the full effects of the waxing and waning moon on plant growth, we do know that synchronizing phases of plant growth with the phases of the moon produces healthier plants and more abundant yield.
Traditionally, gardeners have been advised to sow seeds at the full moon, perhaps because our ancestors discovered that seeds germinated more rapidly then. Many people today sow at the new moon in order to ensure germination before the growth spurt given the plant by the full moon.
The waning moon phase is associated with harvesting. Over centuries, farmers found that apples, cabbages, potatoes and onions store better if harvested at the waning moon, when water content is decreased. Fruits or vegetables meant to be eaten immediately are at their best when gathered at the waxing moon. And tomatoes have been found to ripen most satisfactorily when harvested at the full moon, when water content is highest.
Although general principles hold, it is best to be specific when organizing gardening activities according to waxing and waning moon phases.
The Waxing Moon
Sow large areas during the waxing moon. Use this time to sow lawns, to put down sod and to plant wheat and grains.
Sow crops like leafy vegetables and flowers, which produce yield above ground and do not rely on extensive root development.
Plant flowers grown for beauty or fragrance in the first quarter of the waxing moon.
Plant cane, such as raspberries, blackberries and gooseberries, in the second quarter of the waxing moon.
Always plant roses in the first or second quarter of the waxing moon.
During a period of drought, sow seeds when the moon is waxing, as close to the full moon as possible.
Perform any grafting chores. When grafting fruit or flower trees, consider the influence of Saturn in relationship to the moon. A well-aspected Saturn will aid hardy plant growth and insure that the graft lasts successfully for many seasons. Cut grafts in late January, before the sap flows, in the first or second quarter of the waxing moon.
Transplant and repot houseplants during the waxing moon so the plant can capitalize on the full moon growth.
In the first or second quarter of the waxing moon, take cuttings from plants you wish to propagate. Once the cuttings are rooted, pot in the first or second quarter of the waxing moon.
Water plants during the waxing moon. If plants need a food boost, it is a good idea to water down the fertilizer and add it to the soil as close to the full moon as possible, particularly if the plants require phosphorus.
Pick fruits and vegetables intended for immediate consumption. Salads are best when made with ingredients picked during a waxing moon. Because the water content of the ingredients is higher, salads are crunchier, juicier and free from woody, unpleasant textures.
Harvest grapes to be used in winemaking as close to the full moon as possible. The grapes will retain more juice and bouquet.
Gather herbs that are to be used for their essential oils. Oil content is more concentrated at this time.
Water your compost heap.
The Waning Moon
Sow crops that produce their yield below ground. This includes root vegetables such as beets, carrots, parsnips, potatoes, onions and turnips.
Always plant trees and saplings in the third quarter, waning moon, as well as plants that remain in the soil for more than one growing season. Successful fruit trees are generally those planted during the waning phase of the moon. This position of the moon encourages development of root growth and tree bark instead of forcing the plant to proliferate above ground before it has a strong grounding. Saplings with firmly established roots are less in danger of damage and deterioration due to loss of branches or top growth during the winter.
Plant strawberries or their runners in the third quarter of the moon. Most strawberries thin out and die because ground heaving during winter breaks their roots. Planting during the waning moon ensures that root growth is strong and well-developed, even before the plant begins to fruit.
Divide your perennials in the third or fourth quarter of the waning moon.
If your crops require potassium, fertilize at the waning moon. Potassium absorption is at its peak at the new moon.
Start your compost heap during the waning moon. This phase aids in decomposition of plant matter.
Spread and turn compost and organic fertilizer.
Mulch in the third quarter. When mulching fruit trees or roses, leave a small space around the trunk or base of the plant.
Always spray fruit trees in the fourth quarter of the waning moon.
Kill weeds and thin out plants.
In the late summer, mow your lawn in the waning moon to retard growth, if you live in an area with heavy summer rainfall.
Prune and cut back plants.
Harvest crops requiring long-term storage like apples, cabbage and potatoes.
Harvest flowers and seeds that will be stored until the next year.
Use the waning moon to help cut spring grass. This phase discourages growth and keeps your lawn under control.
The waning moon is a good time to dig herb roots or harvest leaves and bark intended to be used in medicinal teas. Herbs will retain maximum potency at this time and dry more easily.
Perform all drying activities. Dry herbs, flowers and fruit….
Remember, the waxing moon is the time to encourage rapid new growth. If you want to retard or control growth, or encourage hardy rooting, perform the necessary activities during the waning moon.
Flower, Leaf, Root and Seed Days
Westerners have traditionally seen living things as composed of four elements: earth, air, fire and water. These elements ruled parts of the human body, types of human personality, plants, and the constellations of the zodiac.
In the zodiac, each of the four elements rules three signs. Aries, Leo and Sagittarius are said to be fire signs; Taurus, Virgo and Capricorn are ruled by earth; Gemini, Libra and Aquarius by air; and Cancer, Scorpio and Pisces by water. The water signs of the zodiac are said to be fertile, fruitful and fecund. The moon’s passing through any of these signs is a propitious time for sowing seed. The fire signs are considered the most unfertile time, as they are dry and barren.
Maria Thun examined ancient and medieval theories of planting by the zodiac and began to work with them in experimental conditions….She concluded that each plant is composed of four essential parts: leaf, root, flower and fruit or seed. Each plant is cultivated to yield one of the four qualities. Tomatoes, for instance, are a fruit or seed crop; nasturtiums are a flower crop.
Each of the four essential plant parts is ruled by an essential element. According to Maria Thun’s model, leaves are ruled by water, roots by earth, flowers by air and fruit or seed by fire. Plants are sown according to the corresponding element of the zodiac through which the moon is passing, as illustrated in the chart.
Plant
Element
Zodiac Sign
Root: potatoes, radishes, turnips, parsnips, onions, etc.
Earth
Taurus – April 20 – May 20,
Virgo – August 23 – September 22
Capricorn – December 22 – January 19
Seed: apple, grapes, pears, fruits, nuts, etc.
Fire
Aries – March 21 – April 19
Leo – July 23 – August 22
Sagittarius – November 22 – December 21
Flowers
Air
Gemini - May 21 – June 20
Libra – September 23 – October 22
Aquarius – January 20 – February 18
Leaf: lettuce, cress, endive, alfalfa, Chinese celery, comfrey, etc.
Water
Cancer – June 21 – July 22
Scorpio – October 23 – November 21
Pisces – February 19 – March 20
It is difficult to go wrong following Thun’s simple principles. However, as in any theory, there are exceptions…. Some plants fall under different categories than the obvious ones. For example, broccoli, Brussels sprouts, cabbage and cauliflower are all flowers but seem to give best results planted on leaf days.
Tips for Planting by the Moon
Planting with the phases and positions of the moon is a good way to enhance the gardening process. But use common sense. If the lunar calendar says to plant kohlrabi on a day when flash floods are expected, it is probably better to wait until the next elemental cycle. Plant as close to the middle of the recommended cycle as is feasible. Even with difficult intervening weather or soil conditions, you will be able to plant according to the calendar about 80% of the time.
Remember that planting by the phase and position of the moon is most effective when organic gardening procedures are used. Plants can respond best to the natural rhythms that surround them when they are sown in nonchemically treated soil. Use compost and organic fertilizers. For pesky insect problems, we include a bug spray recipe that will help to make your plants happy and insect-free. It is easy to make and easy to use, and it improves with age because it gets more potent the longer it stands.
Inspect Spray
1 pint spring water
1 teaspoon Tabasco
2 large crushed garlic cloves
Combine ingredients in a container with a spray nozzle. For a serious bug problem add 1/2 teaspoon cayenne pepper. Spray your plants with this mixture during the waning moon in Gemini, Leo or Virgo…
The following chart summarizes the main principles of lunar gardening.
Above Ground Crops
The best time for sowing, transplanting, planting seedlings or repotting is when the moon is in Cancer. Scorpio is good and Pisces is advantageous.
Below Ground Crops
Crops that yield below ground are sown in Capricorn for good results and Taurus for best results.
Flowering Plants
Sow seeds during the waxing moon in Libra.
Watering
Water when the moon is waxing in Cancer, Pisces or Scorpio.
Working Soil
For best results, work soil in Leo. Gemini will give good results, particularly for weeding. Virgo is effective.
Harvesting
Harvest in Aquarius. For long-term storage, harvest in Sagittarius or Aries, at the new moon. If the harvest is to be next year’s seed, try for the same moon sign as the one under which the seeds were sown.
Pruning
Follow Pliny’s advice and remember that water intake is decreased at the new moon. Pliny writes, “All cutting, gathering and trimming is done with less injury to the trees and plants when the moon is waning than when it is waxing.”
Drought
During growing seasons plagued by drought, sow your seeds as close to the full moon as possible, in order to ensure optimum germination.
Annual Crops
Follow the four-element sowing pattern, planting as close to the center of the relevant sign as you can. If you miss your day, don’t worry. The moon will pass through another sign with the same element in another nine days.
Perennial Crops
Take into consideration the position of Saturn in relationship the moon. A good Saturn placement will help your plants last many years.
Eclipses and Nodes
Never sow during these times.
E. A. Crawford, The Lunar Garden: Planting by the Moon Phases (NY, NY: Weidenfeld & Nicholson, 1989)
Buy The Lunar Garden From Amazon.com:
Full Moon Names
North American Indian tribes kept track of the seasons by giving names to the full moons. Since the lunar month is only 29 days long, the full moon dates do not always coincide with calendar months. Here is a list of the full moon names.
Full Wolf Moon (January) The name given by Indians to the month when hungry wolves would howl outside villages.
Full Snow Moon (February) The month of the heaviest snows.
Full Worm Moon (March) Also known as the full crow moon, the Indians observed the end of winter by the re-apparance of earthworms and crows. Christian settlers called the March moon the lenten moon.
Full Pink Moon (April) Named by the Indians for the emergence of wild phlox flowers.
Full Flower Moon (May) The season when flowers are in profusion.
Full Strawberry Moon (June) The month of the strawberry harvest.
Full Buck Moon (July) When buck deer show their new antlers.
Full Harvest Moon (September) At the peak of the harvest, farmers can work by the light of this moon.
Full Hunter’s Moon (October) The harvest over, this is the season for hunting.
Full Beaver Moon (November) Time to trap beavers for their fur coats before the swamps freeze.
Full Cold Moon (December) This midwinter moon is also known as the long-night moon
http://www.theruralindependent.com/gardening-supplies-information/lunar-planting-gardening
Huggs,
Judith in Bama
God is not mad at you, no matter what!
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6. Stinging Nettles 101 & recipe
Posted by: “Judith
I have never tried them but would like to. Anyone have any experience with them?
Stinging Nettles 101
Tips for handling nettles:
Don’t touch fresh nettles with your bare hands. Use tongs or a large fork to move them.
Cook nettles until ‘soggy’ or completely wilted before eating. A quick sauté is not sufficient to de-activate the sting. If making nettle tea, be sure to strain nettles out and don’t eat the leaves unless they’ve been thoroughly cooked.
If picking wild nettles for eating, harvest only the top four inches of the plant.
You may want to remove thick stems from nettle tops before cooking.
Nettles combine well with less ‘green’ tasting greens such as chard, spinach, kale, collards in such dishes as spanakopita, baked pastas, quiche, omelettes, & frittatas
Sorrel and nettles combine nicely for a lemony-green flavor
Spring Tonic Nettle Soup
Ingredients:
3 Tablespoons butter or olive oil
2 leeks, cut into rounds
1/2 pound wild nettle tops (for handling tips, see Stinging Nettles 101)
1 quart filtered water
1 bouquet garni (little bundle of herbs tied with a string) containing any or all of these: a bay leaf, sprigs of thyme, parsley stems, and sage leaves
2 egg yolks
1/2 cup crème fraiche, sweet cream, or half and half, or to taste
Salt and pepper to taste
Nutmeg to taste
Procedure:
Sauté leeks in butter or olive oil. Add water and bring to a boil.
Add nettles (being careful not to touch them with your bare hands!), bay leaf and water.
Cover, bring to a boil, and simmer until the nettles are very soft.
Meanwhile, in a bowl, whisk together the egg yolks and the cream, crème fraiche or half and half.
Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper.
Take a ladleful of soup and stir it into the egg mixture.
Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again)
Grate some fresh nutmeg into the soup, taste and add more salt as necessary to make it savory and delicious
Notes:
I like to serve this with a dollop of crème fraiche and a little fresh ground pepper and nutmeg on top.
Variation: add sorrel leaves towards end of cooking for a lemony soup.
Other possible garnishes: scallions, lovage, dill, chives, fresh mint, edible flowers
Nettle tea
Pour boiling water over fresh (or dried) nettles. Steep, strain, enjoy.
OR
Bring water and nettles to a boil. Simmer for a couple of minutes. Remove from heat. Strain, enjoy.
Huggs,
Judith in Bama
God is not mad at you, no matter what!
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May our roots always run deep and may our branches keep stretching to the sun
To visit your group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/
Great Grandma Johns’ Pasties
By: JJohns
“This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.”
Yield 4 servings
Ingredients
a.. PASTRY:
b.. 1 1/2 cups all-purpose flour
c.. 1/4 teaspoon salt
d.. 1/2 cup shortening
e.. 1/4 cup cold water
f.. FILLING:
g.. 3/4 pound boneless beef sirloin, cubed
h.. 1 medium onion, sliced
i.. 2 medium potatoes, peeled and thinly sliced
j.. 1 teaspoon dried parsley
k.. salt and ground black pepper to taste
l.. 1/4 cup water, or as needed
Directions
1.. In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
2.. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
3.. Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
4.. Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
5.. Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
—
Virginia
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2. My Great Grandma’s Zucchini Bread Recipe
Posted by: “Ginny
My Great Grandma’s Zucchini Bread Recipe
August 12, 2009 by Ebner Family
Ebner Family
a..
Make this recipe if you want your kids (or husband) to eat their veggies! They’ll never know they’re eating zucchini!
My great grandma made the BEST zucchini bread!! I never even liked zucchini but always enjoyed eating this delicious bread she made almost every time I would come to visit. I was 15 before she finally told me it was zucchini bread!! If I had never asked for the recipe I don’t think I would’ve known what was in it.
This is the most moist zucchini bread I’ve ever had.
My husband thought I was nuts when I told him I had made zucchini bread for dessert when we were dating. At first he was trying to be nice and just forget that I had it, but I made him try a piece and now it’s his favorite too!
Great recipe for summer or holidays! Amaze your friends and family. They will all want your recipe after they taste it!
This is great grandma’s recipe so the instructions are not as precise as some of the modern recipes but I follow it just as she has written and it turns out great!!
Ingredients:
You will need
3 Eggs
2 Cups Sugar
1 Cup Salad Oil
2 Teaspoons Vanilla
3 Teaspoons Cinnamon
1 Teaspoon Salt
2 Teaspoon Baking Soda
½ Teaspoon Baking powder
3 Cups Flour
Optional - 1 Cups Nuts (any nuts will work but my favorite is walnuts!)
2 Cups Grated Zucchini
½ Cup Coconut
Instructions:
Beat eggs until foamy.
Add sugar, oil, vanilla and cinnamon.
Add salt, baking soda and baking powder.
Slowly add flour while mixing.
Finally add the nuts, zucchini and coconut.
Mix well but not too much that it turns liquidy. (I always think it looks gooey and gross when it’s just right).
Preheat your oven to 350 degrees.
Grease and flour two 8 inch pans OR one 9 x 15 inch pan. I found it is better to use two 8 inch pans. I also grease and flour the pans even if they are coated with a non-stick surface - it just makes them slide out easier.
Bake at 350 degrees for one hour.
Let cool a few moments and then remove from pan(s) and let completely cool.
Cut and enjoy! (No frosting or butter needed)
If you don’t eat it all just wrap it in some saran/cling wrap and it will stay moist even after cut.
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Virginia
To visit your group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/
4 Foods to Help Your Skin
Posted by: “brad32908” brad32908@yahoo.com brad32908
Date: Wed Jan 27, 2010 5:27 pm ((PST))
4 Foods to Help You Look Years Younger
Joy BauerBy Joy Bauer, M.S., R.D., C.D.N. - Posted on Fri, Jan 15, 2010, 6:08 pm PST
A good face cream can work wonders, but it’s equally important to nourish your skin from the inside out. Below, I present four delicious foods packed with essential nutrients to keep your skin looking radiant and fresh!
1. Sweet Potato Fries
Sweet potatoes are a dynamite source of beta-carotene (their bright orange color is a dead giveaway). Your body converts beta-carotene to vitamin A, a nutrient that helps to continually generate new, healthy skin cells.
I like to turn sweet potatoes into crispy oven-baked French fries. Cut peeled potatoes into ¼-inch strips and spread them in a single layer on a baking sheet coated with oil spray. Mist the fries with oil spray and season with salt, black pepper, or any other seasonings (ground cinnamon, curry powder, and chili powder are all fun options). Bake in a 400 degree oven for 20 minutes, flipping the fries halfway through. I finish my fries under the broiler for 5 minutes to get them extra crispy!
2. Balsamic Carrots
Like sweet potatoes, carrots come equipped with a generous supply of beta-carotene. In addition to its pivotal role in skin cell renewal, beta-carotene acts as a potent antioxidant, sopping up damaging free radicals that accelerate skin aging.
Fend off wrinkles with my recipe for Roasted Balsamic Carrots. Cut 1 pound of peeled carrots into 1/2-inch wedges. Spread the carrots over half of a large sheet of aluminum foil, and sprinkle them with ¼ cup balsamic vinegar, 2 tablespoons minced fresh rosemary, 2 cloves minced garlic, ¼ teaspoon paprika, salt, and pepper. Drizzle the carrots with 1 tablespoon olive oil and fold the foil over to create a tightly sealed packet. Place on a baking sheet and bake in a preheated 400 degree oven for 25 minutes or until the carrots are tender.
3. Spinach Marinara
Spinach delivers a triple of dose of wrinkle-fighting antioxidants: vitamin C, vitamin E, and beta-carotene. All three work in concert to protect your skin from the sun’s UV rays so it stays vibrant and healthy.
Make a quick spinach marinara sauce by wilting fresh spinach leaves into a pot of simmering tomato sauce, then serve over pasta or grilled chicken cutlets.
4. Toasted Pecans
Pecans are one of a short list of foods rich in Vitamin E, a nutrient that’s vital to skin health. By forming a protective barrier in the cell membranes of your skin, the vitamin E in pecans helps to ward off harmful free radicals and therefore helps to keep skin firm and elastic.
Pecans are delicious on their own, but toasting them makes them incredibly buttery and rich...they’re like candy! Spread pecans on an ungreased baking sheet and toast them in a preheated 350 degree oven (or a toaster oven) for about 10 minutes (watch them closely to make sure they don’t burn). Enjoy them whole as a scrumptious snack, or chop them up and sprinkle them into oatmeal or low-fat yogurt.
“Prepping, to me, is much like a seat belt. I wear a seat belt every time I get behind the wheel. I do not expect to need it. I pray to God that I’ll never need it. I’d be ignorant to ignore the possibility that it may save my very life.” - Pat Riot
When the lights go off and the grocery shelves are empty- will you be ready?
To visit your group on the web, go to:
http://groups.yahoo.com/group/HunkerDown06/
Orange Marmalade and copper pan-Bad combo?
Posted by: “Virginia
My opinion would be that your marmalade is OK. Keep in mind that your oranges are not as acidic as a lemons. The worst you’d get is an upset stomach.
Unlined Copper pots have been used traditionally for a very long time and are still in use.
Of course it doesn’t follow that just because something has been done for a long time means
that it should be done. This subject seams to be one that is full of opinions. Also you have to take
into account how our society works now a days. If someone can skin there toe, it’s a possible law
suit. If some people may get an upset stomach from something no one should do it. (tung in cheek)
You’ll have to decide. Here are some things I got off the Internet.
Copper is a reactive metal, meaning that it readily oxidizes when it
comes in contact with acids. If unlined copper pans are used in cooking
acidic foods, such as tomatoes, then illness can result. This is
why many copper pots and pans are lined with a non-reactive surface,
such as stainless steel. This prevents the copper from dissolving into
the food, and causing illness. Copper pans, lined with stainless steel
are considered some of the finest cookware available. Unlined copper is
just fine for foods that are not acidic. Many chefs use copper bowls
for whipping egg whites. You should never store foods in copper pans
though, whether or not the food contains acids. Transfer the food to an
appropriate storage container.
Copper is an excellenet conductor of heat. A good quality copper pan
conducts the heat to the food quickly and evenly. This is copper’s
greatest advantage over other types of cookware. Many chefs use copper
to cook foods that need to be cooked at precisely controlled
temperatures.
Copper isn’t recommended for
high-acidic foods like tomatoes because they discolored and effect the flavor
when exposed to copper ions, and the chemical reaction can cause
gastrointestinal problems for people, but I doubt the small amount of
lemon juice used in preserves would cause much of this chemical
reaction.
Unlike most types of copper cookware, preserve pans are never lined
with another metal (such as nickel or tin). The high temperatures used
in preserve making would melt or damage such a lining. Unlined copper
is safe for making fruit preserves, jams and jellies, but should not be
used for pickling.”
It’s highly unlikely that traditional preserve and
jelly recipes would be unsuitable for what seems to be the cooking pan
preferred for centuries. (they didn’t mention marmalades though)
“Yes, people can get gastrointestinal upsets. But contrary to popular belief it’s not fatal,” says Dr. Scheinberg, one of
the nation’s few experts on copper toxicity. He recalls an instance where some nurses mixed whiskey sours in an
unlined copper shaker and within 90 minutes, all felt quite queasy. The lemon juice was the villain which
produced intestinal discomfort.
A
neat thing they’re discovering about copper is that friendlies like e.
coli are able to live on it’s surface for a scant four hours, whereas
stainless steel margined a whopping 32 days. They’re not sure exactly
why, yet, and mind these were common household pans which had the
typical minute scratches and dings that bacteria collect in, but still,
it’s interesting to know.
The main reason copper is used as a preserves pan is because it heats
up not only the most evenly, but the fastest of any cooking metal.
With
delicate foods like fruits (and many confections), you want to heat to
a high enough temperature to kill any friendlies without cooking the
food to tasteless mush. Copper does this very well.
Copper About 1/10 gram of this element is incorporated into the body,
with the highest concentrations in the liver and brain. It plays a role
in the formation of hemoglobin and of phospholids, an is also involved in
bone development and energy production. Organ meats, shellfish, grains,
and most other seeds are good sources. Dietary deficiency of copper is
rare, and excessive intake can cause damage to the liver, kidney, and
brain. For this reason, and because copper metal readily reacts with
many foods, prolonged use of unlined copper utensils in not recommended.”
Also care should be taken of who eats products cooked in unlined copper utensils.
Young Children and persons on cretin medication may have adverse effects.
No I don’t know what medication.
All in all it’s just easier not to use them, but they work so good with some things.
I don’t have to decide to use them or not because I can’t afford them, ha, ha.
In the end it’s up to you.
Oh and cooking in unlined copper pots can distroy Vitamin C and E and Folacin.
Vi
I got a hold of some Seville Oranges (which I have been wanting to do forever) and decided to make marmalade. Without using my head, I cut up all of the fruit (so very carefully) and let it soak for 24 hours and then cooked it down..........in my unlined copped pan! I realize that that was a colossal mistake now and am trying to figure out a solution. I know this is not a good thing as the acid fruits react with the copper. BUT I have about 12 pints of gorgeous marmalade and no more Seville oranges and I want to see what the experts have to say. One thing to mention is that my pan is brand new and very clean looking with no sign of corrosion which might not matter but I had to ask. I hate to throw it away unless there is a real health issue. Any thoughts? Does anyone know if you can test for copper?
Beth
I did look though my recipes for hard cider, but they were all cooking not canning.
Hope you got to use it. I’ve never made hard cider but I do know it involves more then just
letting it sit till it turns. My son brews beer and he told me that they use some tablet to make
it hard. I don’t know. Here is a little incite into making hard cider at this blog.
http://chiotsrun.com/2009/11/02/making-hard-cider/
Sorry I wasn’t of any help.
To visit your group on the web, go to:
http://groups.yahoo.com/group/home_canning/
From: Richard
Subject: [slowcooker] Crockpot Mexican Corn Chowder
Crockpot Mexican Corn Chowder
14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
Seasonings *
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork.
Add sautéed onion and green pepper.
Stir in corns, chilies and seasonings (*Lawry’s season salt, garlic
powder, dash of Worcestershire sauce).
Heat until bubbly.
Place in large (5-6 qt.) Crockpot on high until it bubbles again and
then turn to low.
Stir in shredded cheese.
Simmer on low for at least 1 hour.
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3a. Re: Slow Cooker Chickpea Butternut Squash Soup
Posted by: “Deb
I made this yesterday and it was *awesome*! In the words of my picky teenager, “Mom, if I can eat this soup at all, and I don’t like soup - then it must be good!” Hubby liked it too, after a day of “playing” in 6 ft. of snow on his hands and knees installing wires...
I dusted it with parmesan cheese for my own little touch, and served it with rotisserie chicken and garlic bread.
-Debi
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From: Kathy
Subject: [slowcooker] Slow Cooker Chickpea Butternut Squash Soup
This is a perfect soup for picky eaters. They can’t see the offending veggies and the flavors in the soup meld together so they can’t single a flavor out.
Slow Cooker Chickpea Butternut Squash Soup (Gluten-Free )
( http://healthyslowcooking.wordpress .com/2010/ 01/17/slow- cooker-chickpea- butternut- squash-soup/)
Prep time: 15 minutes
Cooking Time: 6 - 8 hours
* 2 cups butternut squash, frozen, or raw (peeled and seeded of course)
* 1-14 oz can chickpeas, rinsed
* 1-14 oz can organic crushed tomatoes (diced or stewed works fine too)
* 1 cup bell pepper strips (fresh or frozen works fine)
* 2 cloves garlic, minced
* 1 Tb Better than Bouillon chicken-less flavor - or omit and use broth instead of water
* 5 cups filtered water
* 1 Tb port wine
* 1/2 cup sautéed mushrooms
* 1 tsp. marjoram
* 1 Tb Italian seasoning blend
The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.
In the morning: Throw everything into your slow cooker and cook for 6 - 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve.
Enjoy!
Kathy
http://healthyslowcooking.wordpress.com
To subscribe, send a message to
slowcooker-subscribe@yahoogroups.com
1a. Chicken with Grapes
Posted by: “Sandy
Chicken with Grapes
4 to 6 boned skinned chicken breast halves
1 Tbsp butter
2 Tbsp lemon juice
1 Tbsp dry sherry or white wine
8-12 ounces fresh mushrooms, sliced
Salt to taste
Freshly-ground black pepper to taste
1 Tbsp cornstarch mixed with 2 Tbsp water
1 cup green seedless grapes
Place chicken, butter, lemon juice, sherry, mushrooms,
and salt and pepper in the Crockpot Cover and cook on LOW
for 6 to 8 hours. Stir in the cornstarch mixture and
grapes during the last 45 minutes. (May be cooked on HIGH
3 1/2 to 4 1/2 hours, adding grapes the last 20 minutes.)
Serve over rice. This recipe yields 4 to 6 servings.
*~Sandy~*
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2a. Apple-Raisin Soup
Posted by: “Sandy
Apple-Raisin Soup
2 cups apple juice or cider
2 lg. cooking apples, peeled and cubed (2 cups)
1/4 cup raisins
2 inches stick cinnamon
1 tbsp brown sugar
1 tbsp brandy
In 2-quart saucepan combine first 4 ingredients.
Cover, simmer 15 minutes or till apples are tender.
Stir in sugar and brandy. Cover; chill. Remove stick
cinnamon before serving. Makes 3 to 4 servings.
*~Sandy~*
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3. Trail Chili
Posted by: “Lynnda”
Trail Chili
2 lbs. ground beef
1 large onion, diced
28 oz. can diced tomatoes
2 cans tomato puree, 8 oz. each
1 or 2 cans kidney beans undrained, 16 oz. each
4 oz. diced green chilies
1 cup water
2 garlic cloves, minced
2 T. mild chili powder
2 t. salt
2 t. ground cumin
1 t. pepper
Brown beef and onion in skillet. Drain. Place in slow cooker on high. Stir in remaining ingredients. Cook on high 30 minutes. Reduce heat to low. Cook 4 to 6 hours. Note: Top individual servings with shredded cheese. Serve with taco chips.
Source: Jeanne Allen, Rye, CO
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4. Chicken Coconut Soup
Posted by: “Lynnda”
Chicken Coconut Soup
2 T. extra virgin olive oil
1 clove garlic, minced
1 medium onion, chopped
1 cup carrots, scrubbed and chopped into 1/2 inch pieces
1 cup small white or re potatoes, scrubbed and chopped into 1/2 inch pieces
Seas salt and ground black pepper to taste
1 1/2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 cup skim milk
2 boneless skinless chicken breasts, 4 oz. each
1/2 cup snow peas, cleaned and cut lengthwise
1 t. red chile pepper flakes or to taste
1 to 2 t. fresh lemon juice
4 T. cilantro, coarsely chopped
Heat oil in pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to light boil. Add chicken cover and let simmer for 12 minutes or medium low to medium heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper if desired. Add lemon juice, sprinkle in cilantro and serve. 250 calories per serving.
Source: Sandra Schlafer
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5. Cheese Soup with Broccoli and Cauliflower (Slow Cooker)
Posted by: “Lynnda”
Cheese Soup with Broccoli and Cauliflower (Slow Cooker)
1 head broccoli, chopped, reserve 2 cups florets
1 head cauliflower, chopped, reserve 2 cups florets
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
2 T. flour
3 cups low sodium chicken broth
1 t. minced garlic
1 t. kosher salt
3 cups shredded white American cheese, 12 oz
2 cups half and half
1 T. fresh lemon juice
1/4 t. cayenne pepper
Kosher salt and black pepper to taste
Toss together chopped broccoli, chopped cauliflower, onion, celery, carrots and flour in a 6 quart slow cooker. Stir in broth, garlic, and 1 t. salt. Cover and cook until vegetable are tender, on low heat setting for 3 hours. Puree soup in batches in blender until smooth. Return pureed soup to slow cooker. Stir in cheese, half and half, lemon juice and cayenne. Cover soup. Cook on low heat setting for 10 minutes. Add reserved broccoli florets and cauliflower florets. Cover soup; cook on low heat for 45 to 60 minutes or until tender. Season soup with salt and pepper. 298 calories per serving.
Source: Slow Cooker Menus, Cuisine at Home
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6. Chocolate Creams
Posted by: “Lynnda”
Chocolate Creams
7 oz. semisweet chocolate, broken into pieces
2 T. light cream
2 cups powdered sugar
Line a cookie sheet with parchment paper. Melt 2 oz. of the chocolate in a large heatproof bowl set over a pan of gently simmering water. Stir in the cream and remove bowl from heat. Sift powdered sugar into melted chocolate the, using a for, mix well together. Knead to form a firm, smooth, pliable mixture. Lightly dust a counter with drinking chocolate powder, turn out mixture and roll out to 1/4 inch thickness, then cut into circles, using a 1 inch plain round cutter. Transfer to prepared cookie sheet and set stand for about 12 hours or overnight, until set and dray. When chocolate creams have set, line a cookie sheet with parchment paper. Melt remaining chocolate in heatproof bowl set over pan of gently simmering water. using 2 forks, carefully dip each chocolate cream into melted chocolate. Lift them out quickly, letting any excess chocolate drain against the side of the bowl and place on prepared cookie sheet. Let set. Makes about 30
Source: Unknown
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7. Quickie Chicken L’orange
Posted by: “ny14467”
Quickie Chicken L’orange
1 chicken, skinned, cut in eighths
3 ounces orange juice concentrate
1 tablespoon low-sodium soy sauce
2 tablespoons no-sugar added orange marmalade
1 tablespoon minced garlic
1. Preheat oven to 325°F (165°C). Put chicken pieces in a baking dish. Combine the other ingredients in a small bowl and pour over chicken.
2. Cover and bake until chicken is tender.
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8a. Cherry Tomatoes Sauteed with Green Onions
Posted by: “Lynnda”
Cherry Tomatoes Sautéed with Green Onions
1 T. each: butter and olive oil
1 cup sliced green onions
2 pints cherry tomatoes, 1 T. Worcestershire sauce
1/8 t. each, salt and pepper
Heat butter and oil in large skillet over medium high heat. Add onions and cook until tender but not brown, about 1 minute. Add tomatoes and sauté just until skins begin to split, about 3 minutes. Add Worcestershire, salt and pepper. Cook another minute. Stir to mix and serve.
Source: My Old Recipes
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9. Bailey’s Hot Cocoa
Posted by: “Lynnda”
Bailey’s Hot Cocoa
1 cup hot cocoa, such as Hershey’s
3 1/2 oz. Irish cream liqueur
1 1/2 oz. espresso Thai iced tea
1 oz. milk
In a mug, mix hot cocoa, liqueur, iced tea and milk. Serve warm.
Serves 1
Source: Sandra Lee
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10. Mini Biscuit Pizzas
Posted by: “Lynnda”
Mini Biscuit Pizzas
3 pkg. refrigerated prepared buttermilk biscuit dough, such as Grands
No stick spray
1 cup chopped onion
1 pkg. thinly sliced prosciutto, chopped
1 cup purchased traditional tomato sauce
6 large fresh mushrooms, sliced
1 cup shredded pizza blend cheese
Fresh basil leaves
Bake biscuits as pkg. directs. Cool biscuits on wire racks. Coat a baking sheet with cooking spray. Split biscuits in half and arrange, split sides up on baking sheet. Set aside. Preheat oven to 400. In a bowl, mix onion and prosciutto. In another bowl, mix tomato sauce and mushrooms, Spread tomato mixture over biscuit halves. Sprinkle with cheese. Top with onion mixture. Bake about 12 minutes or until topping is golden brown. Garnish with basil and serve warm. Makes 24
Source: Sandra Lee
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11. Godliva Polar Freeze
Posted by: “Lynnda”
Godiva Polar Freeze
1 oz. white chocolate liqueur, Godiva
1 oz. peppermint schnapps
Ground nutmeg, white chocolate bar
In a glass, mix white chocolate liqueur and peppermint schnapps. Sprinkle with nutmeg and garnish with white chocolate bar.
Serves 1
Source: Sandra lee
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12a. Quick Ham Quiche
Posted by: “ny14467”
Quick Ham Quiche
1 pkg. refrigerated crescent rolls
1 (3 oz.) can french fried onions
8 oz. ham, chopped
1 cup shredded mozzarella cheese
2 beaten eggs 1 (5-1/3 oz.) can evaporated milk
1/2 tsp. dry mustard
1 tsp. dried parsley flakes
1/2 tsp. salt
Preheat oven to 350° F. Undo rolls and press on to bottom and sides of 9 inch quiche pan or pie plate. Sprinkle half of the fried onions and all of the meat in the pan. Top with cheese. Mix eggs, milk, mustard, parsley and salt. Pour over cheese. Bake at 350 degrees F. for 20 minutes. Top with remaining fried onions during the last 5 minutes.
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13. Fruit and Nut Fudge
Posted by: “Lynnda”
Fruit and Nut Fudge
2 T. unsalted butter, plus extra for greasing
9 oz. semisweet chocolate, broken into pieces
4 T. evaporated milk
3 cups powdered sugar, sifted
1/2 cup coarsely chopped hazelnuts
1/3 cup golden raisins
Lightly grease 8 inch square cake pan. Put chocolate in heatproof bowl with butter and evaporated milk and set over a pan of gently simmering water. Stir until chocolate and butter melted and mixture is well blended. Remove bowl form heat and gradually beat in powdered sugar. Stir hazelnuts and golden raisins into mixture. Press fudge into prepare pan and smooth top. Chill until firm. Turn fudge out onto a cutting board and cut into squares. Chill in refrigerator until ready to serve. Makes 36 pieces.
Source: Unknown
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14a. Sour Cream Pineapple Muffins
Posted by: “ny14467”
Sour Cream Pineapple Muffins
1 (8oz) can crushed pineapples
2 tbsp. orange marmalade
1 cup oats
1/2 cup sour cream
1/3 cup vegetable shortening
1/3 cup brown sugar, packed
1 egg
1-1/3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 400 degrees.
Combine the undrained pineapple, marmalade, oats and sour cream.
Let sit for 10 to 15 minutes. In another bowl, cream together the shortening and brown sugar. Blend in the beaten egg. In another bowl, sift the flour, baking powder, baking soda and salt. Blend the three mixtures together. Place in large greased muffin pans. Bake for about 23-27 minutes
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15. Copycat Red Robin BBQ Chicken Salad Recipe
Posted by: “Sandy
Copycat Red Robin BBQ Chicken Salad Recipe
Description: Crisp greens topped with tomato, barbecued chicken,
black beans, cheese, bacon, sliced avocado and crunchy French fried
onion straws. Served with Ranch dressing.
Recipe - serves one person:
1/2 Chicken Breast, boneless and skinned
1/2 cup Barbecue Sauce (Bull’s Eye or K.C. Masterpiece)
2 cups Romaine Lettuce, chopped
2 cups Iceberg Lettuce or Mixed Salad Greens, chopped
1/2 cup Red Cabbage, chopped
1/4 cup Tomato, chopped
1/2 cup Refried Black Beans
1/2 cup Cheddar Cheese, shredded
1/4 cup French’s Fried Onions
1/4 avocado slices (3 slices)
1/4 cup Ranch dressing
2 pc. Bacon, Crisped
1. Place chicken in a plastic re-sealable bag and add the barbecue
sauce. Mix thoroughly and let sit to marinate for 20 minutes.
2. While the chicken is marinating, turn on the grill and bring to
medium high heat.
3. After 20 minutes, place chicken on the grill. Continuously baste
the chicken with the barbecue sauce, making sure to turn the
chicken every couple of minutes. Cook the chicken until it is
completely cooked through (white center, no pink).
4. In a medium mixing bowl, combine lettuce and cabbage. Place this
mixture on a serving plate and top with the chopped tomato.
5. In a small cooking pot, heat the refried beans on low heat,
making sure to stir so they do not stick to the bottom of the pot.
When warm, place the beans on one side of serving plate.
6. To the serving plate, add the shredded cheese then top with the
chopped red onions and crisped bacon.
7. Garnish the salad with the avocado slices.
8. Slice the chicken and place on top of the salad.
9. Place the Ranch Dressing and barbecue Sauce in small dipping
bowls and place on side of the serving plate.
10. Serve Immediately.
Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
*~Sandy~*
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16. Spiked Lemonade
Posted by: “Lynnda”
Spiked Lemonade
3/4 cup fresh lemon juice, 4 lemons
1/2 cup superfine sugar, more if preferred
2 cups water
Ice cubes
1 pint raspberries
1 lemon, thinly sliced, for garnish
sprigs of fresh mint, for garnish
1 1/2 cups vodka
In large pitcher,stir together lemon juice and sugar until sugar dissolves. Add water; Stir and taste. Add more sugar if mixture is too tart. Fill individual glasses with ice. Divide raspberries among glasses and add some lemon slices and a mint sprig to each glass. Stir the vodka into the lemonade. Pour lemonade into prepared glasses. Makes 1 quart or 4 to 8 servings
Simplify: Use ready made lemonade and simply add the vodka and fruit.
Source: Unknown
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17a. Buttermilk Pie
Posted by: “Lynnda”
Buttermilk Pie
1/2 (15 oz ) pkg. refrigerated piecrust
1/2 cup butter, melted
1 1/4 cups sugar
3 T. flour
3 large eggs, lightly beaten
1/2 cup buttermilk
1 T. vanilla
Preheat oven to 425. Fit piecrust into a 9 inch pie plate according to package directions; fold edges under, and crimp. Freeze 5 minutes. Line pastry with foil and fill with pie weights or dried beans. Bake at 425 for 7 minutes. Remove weights and foil and bake 3 to 4 minutes more or until bottom of crust is lightly browned. Cool piecrust on wire rack about 30 minutes. Reduce oven temperature to 350. Whisk together butter, sugar and flour until blended. Add eggs, buttermilk and vanilla, beating well. Pour into prepared crust. Bake at 350 for 45 minutes shielding with foil after 20 minutes to prevent excessive browning.
Serves 8
Source: Southern Living
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18. Chocolate Vanilla marbled bundt cake
Posted by: “Lynnda”
Chocolate Vanilla Marbled Bundt Cake
12 T. butter
2/3 cup sugar
1 t. vanilla
3 eggs
1 3/4 cups flour
Salt
1/2 t. baking powder
2 oz. milk chocolate
Preheat oven to 375. Cream butter and sugar together. Add vanilla and then the eggs. Sift flour, pinch of salt and baking powder. Transfer half of batter into another bowl. Melt chocolate over a double boiler or microwave. Let cool slightly and when tepid add to half of the batter. Stir until color is uniform. Butter a medium Bundt pan. Fill pan with spoonfuls of the batter, alternating chocolate and plain batter. Bake the cake for 30 minutes. Let cool and unmold before serving. This cake makes a good accompaniment to a cup of tea.
Serves 4
Source: Unknown
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19. USDA 20 Minute Chicken Creole
Posted by: “MA”
20-Minute Chicken Creole
1 Tablespoon vegetable oil
2 whole, skinless, boneless chicken breasts
1 can (14 1/2 oz.) diced tomatoes with juice
1 cup chili sauce low sodium
1 chopped green pepper, large
2 chopped celery ribs
1 chopped onion, small
2 minced garlic cloves
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Instructions:
1. Heat pan over medium-high heat (350 degrees in an electric
skillet). Add vegetable oil and chicken and cook until no longer pink
when cut (3-5 minutes).
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion,
garlic, basil, parsley, cayenne pepper, and salt.
4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
5. Serve over hot, cooked rice or whole wheat pasta.
6. Refrigerate leftovers within 2-3 hours.
Cost:
Per Recipe: $ 5.73
Per Serving: $ 0.72
Source:
Adapted from:
Healthy Recipes
Oregon State University Extension Service
http://healthyrecipes.oregonstate.edu/sites/defaul
t/files/pdf/20MinuteChickenCreole.pdf
Author:
Oregon State University Extension Service
—
Kindness is the language which the deaf can hear and the blind can
see. Mark Twain found at Wikiquote under the Creative Commons 3.0
license.
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20. Scallops with Cherry Tomato Relish
Posted by: “Sandy
Scallops with Cherry Tomato Relish
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed and skin removed
1 pound sea scallops
1 pint cherry tomatoes, cut in half
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup dry white wine
Place oil and crushed garlic in large sauté pan. Heat until garlic becomes fragrant and begins to brown. Once it begins to brown, remove from the oil. Set aside.
Add scallops and cook until golden on first side, approximately 3 minutes. Turn and cook until golden on second side, which will take about 3 minutes.
While scallops are cooking on second side, add slice cherry tomatoes, salt and pepper. Cook until tomatoes are soft, about 3 minutes. Add basil leaves and wine. Cook 1 minute, stirring to blend tomatoes and basil.
Serves 4.
Source: “The Diabetes Seafood Cookbook” by Barbara Seelig-Brown (American Diabetes Association)
*~Sandy~*
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21. Chocolate Mousse with Coffee Liqueur
Posted by: “Lynnda”
Chocolate Mousse with Chocolate Liqueur
1 sweet chocolate baking bar, chopped, 4 oz, such as German’s Sweet Chocolate baking bar
4 semisweet chocolate baking squares, chopped, 1 oz. each
2 1/4 cup heavy cream, divided
2 T. coffee liqueur
1/2 cup powdered sugar
Fresh raspberries, powdered sugar and mint sprigs for garnish
Microwave chocolates and 1/4 cup cream in large microwave safe bowl at medium power 1 1/2 minutes or until melted, stirring at 30 second intervals. Stir in coffee liqueur, blending well. Cool 5 minutes. Beat remaining 2 cups cream at medium speed with mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold about one fourth of whipped cream into melted chocolate mixture, working quickly and using a whisk; fold chocolate mixture into remaining whipped cream. Spoon into 8 dessert bowls (6 oz. each). Cover and chill 2 to 48 hours. Garnish if desired.
Serves 8
Source: Southern Living
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22. Vermicelli Vinaigrette
Posted by: “Lynnda”
Vermicelli Vinaigrette
2 oz. vermicelli, broken
1 jar artichoke hearts, drained and halved, 6 oz
1/2 cup sliced fresh mushrooms
2 T. oil
2 T. red wine vinegar
1 clove garlic, minced
1/4 t. basil, crushed
1/8 t. salt
Dash pepper
1 medium tomato, peeled, seeded and chopped
1/3 cup walnuts, toasted
1 T. snipped parsley
Lettuce leaves, optional
Cook broken vermicelli as pkg. directs. Drain well. For salad, mix cooked and drained pasta, halved artichoke hearts and sliced mushrooms. Toss lightly. For vinaigrette dressing: in screw top jar, mix the oil, red wine vinegar, minced garlic, dried basil, salt and pepper. Cover and shake well to mix. Pour dressing over salad. Toss lightly. Cover and chill for several hours. Stir occasionally. Just before serving, add chopped tomatoes, walnuts and parsley to salad. Toss lightly. Serve in a lettuce lined bowl if desired. Serves 6
Source: My Old Recipes
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________________________________________________________________________
23. Caribbean Rice
Posted by: “Lynnda”
Caribbean Rice
1 cup coconut milk, see note
1 1/2 cups water
1 cup long grain rice
2 T. butter
1 medium onion, chopped
Salt and pepper
1 1/2 cups frozen peas, slightly thawed
Put coconut milk and water in large pan, about 2 quarts, with tight fitting cover. Bring to boil. Add rice, butter, onion and salt and pepper. Return to a boil. Reduce heat and simmer covered for about 20 minutes. Rice should be almost done. Add partly thawed peas to rice. Cook for another 5 to 8 minutes, when all moisture should be absorbed and rice cooked. Serve at once.
Coconut milk can be bought in some stores. Just make sure you get the unsweetened milk. It can also be made as follows: Grate half a fresh coconut and add 1 cup of water. Let stand for about 20 minutes and then squeeze in cheesecloth or drain in fine sieve. The liquid remaining is the coconut milk.
Serves 6
Source: My Old Recipes
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________________________________________________________________________
24. Valley of the Moon Kabobs
Posted by: “Lynnda”
Valley of the Moon Kabobs
3 lbs. lean New York Stripsteaks
1 cup soy sauce
3 T. sugar
1/2 cup oil
4 t. dry mustard
4 t. ground ginger
10 to 12 garlic cloves, sliced
4 green onions, sliced
1/2 t. ground red pepper
Juice of 1 orange
1 pineapple
Romaine lettuce leaves
Orange slices
Parsley
Trim any fat from steaks. Cut into 1 inch cubes. Mix remaining ingredients except pineapple, lettuce, orange slices and parsley in glass bowl. Cover and let stand at room temperature for 1 hour. Add beef cubes to marinade. Let stand for 15 minutes; cut pineapple in half lengthwise. Reserve 1 half. Peel other half. Core and cut into cubes. On bamboo skewers, alternate beef and pineapple cubes. Put kabobs on grill rack over medium coals. Cover grill. Grill 6 to 10 minutes or until done as you like beef. Turn frequently and brush each side once with marinade. To serve, line a large platter with lettuce leaves. Center remaining pineapple half on platter. Poke bamboo skewers into pineapple, fan shape and garnish with orange slices and parsley. Serve at once. Serves 6
Source: My Old Recipes
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25a. Lemon Coconut Pixies
Posted by: “Rhonda
From the Hershey’s website...
~~~~~
Lemon Coconut Pixies
Ingredients:
* 1/4 cup (1/2 stick) butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 1-1/2 teaspoons freshly grated lemon peel
* 1-1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup MOUNDS Sweetened Coconut Flakes
* Powdered sugar
Directions:
1. Heat oven to 300°F.
2. Beat butter, sugar, eggs and lemon peel in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 15 to 18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
[LOL, reads like a Victorian cookbook, a splash of alcohol in every recipe, but Ladies do not drink.....granny]
Thought for the Day
Many people are lonely because they build walls instead of bridges.
NancyLand Online Recipes for Wednesday
http://www.nancyskitchen.com/2010Jan-recipes/recipes-jan-27-2010.html
Favorite Recipes from Past Newsletters
Amish Sugar
Cream Pie
http://www.nancyskitchen.com/2009-April/amish-sugar-cream-pie.html
Angel LemonBars
http://www.nancyskitchen.com/2009-April/angel-lemon-bars.html
Bread Pudding New Orleans Style
http://www.nancyskitchen.com/2009-April/bread-pudding-new-orleans.html
Baked Pineapple Casserole
http://www.nancyskitchen.com/2009-April/baked-pineapple-casserole.html
Better Cake Mixes
http://www.nancyskitchen.com/2009-April/better-cake-mixes.html
Carrots Hawaiian
http://www.nancyskitchen.com/2009-April/carrots-hawaiian.html
Chicken Noodle Casserole
http://www.nancyskitchen.com/2009-April/chicken-noodle-casserole.html
Chocolate Meringue Pie
http://www.nancyskitchen.com/2009-April/chocolate-meringue-pie.html
Corn Flake Chicken
http://www.nancyskitchen.com/2009-April/corn-flake-chicken.html
Easy Amish Cake
http://www.nancyskitchen.com/2009-April/easy-amish-cake.html
Enchiladas Verde
http://www.nancyskitchen.com/2009-April/enchilada-verde.html
Household Cleaners
http://www.nancyskitchen.com/2009-April/household-cleaner-recipe.html
No-Stick Formula
(for cakes)
http://www.nancyskitchen.com/2009-April/no-stick-cake.html
Old Fashioned Cauliflower Au Gratin
http://www.nancyskitchen.com/2009-April/cauliflower-au-gratin.html
24 Hour Rice Salad
http://www.nancyskitchen.com/2009-April/april-26-recipes.html
Shrimp Scampi
http://www.nancyskitchen.com/2009-April/shrimp-scampi.html
Sugar Free BBQ Sauce
http://www.nancyskitchen.com/2009-April/sugar-free-bbq-sauce.html
To Die For Roast
http://www.nancyskitchen.com/2009-April/to-die-for-roast.html
Spiced Carrots
http://www.nancyskitchen.com/2009-April/spiced-carrots.html
Easy Crockpot Spaghetti Sauce
http://www.nancyskitchen.com/2009-April/easy-crockpot-spaghetti-sauce.html
Pop Cake
http://www.nancyskitchen.com/2009-April/pop-cake.html
Chicken Cacciatore
http://www.nancyskitchen.com/2009-April/chicken-cacciatore.html
Beef and Rice Skillet
http://www.nancyskitchen.com/2009-April/beef-rice-skillet.html
Banana Salad Recipe
http://www.nancyskitchen.com/2009-April/banana-salad.html
California Coleslaw
http://www.nancyskitchen.com/2009-April/california-coleslaw.html
Calico Beans
http://www.nancyskitchen.com/2009-April/calico-beans.html
Stuffed Tomatoes With Asparagus
1 lg. green pepper
4 firm, red tomatoes
Lettuce leaves
1 lb. (1 can) asparagus tips
French dressing
Wash and cut pepper into slices, crosswise, to form 1/4 inch rings.
Discard seeds. Pierce tomatoes at stem with fork, dip into boiling
water, lift out, peel, chill and cut in half, crosswise. Place on
lettuce, cut side up. Lay 4 or 5 asparagus tips side by side in center
of each tomato half. Slit pepper rings and place across the top of
asparagus to meet the sides of the tomato forming a handle to the tomato
basket. Serve cold with French dressing.
Daily Newsletter Archives
http://www.nancyskitchen.com/
To visit your group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
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