Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - March 3, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Survey Assessed Sustainability of EQIP Practices
* Wisconsin Organic Production Report Released
* New Program Helps With Farm Management Decisions
* Report Explores Nontraditional Lamb Markets
* E-mail Listserves For Missouri Sustainable Agriculture
* Video Highlights Las Vegas Farmers Market
Funding Opportunities
* Farmers’ Market Promotion Program
* Healthy Communities Grant Program
* Energize Missouri Agriculture Program
Coming Events
* Nebraska Local Foods Network Conference
* Organic Blueberry Production Webinar
* University of Florida Bee College
News & Resources
Survey Assessed Sustainability of EQIP Practices
http://sustainableagriculture.net/blog/ranking-the-sustainability-of-the-environmental-quality-incentives-program-eqip/?utm_source=roundup&utm_medium=email
Results from a recent survey conducted by Tufts University, in cooperation with the National Sustainable Agriculture Coalition, demonstrate that a majority of the conservation practices funded by the Environmental Quality Incentives Program (EQIP) (http://sustainableagriculture.net/publications/grassrootsguide/conservation-environment/environmental-quality-incentives-program/) are ranked as advancing sustainability, while several rank as not advancing sustainability. The survey results and accompanying article are published in the most recent issue of the Journal of Soil and Water Conservation (http://www.jswconline.org/content/65/1/21A.extract). Of the 47 conservation practices that were considered by survey respondents, over 73% of the EQIP payments fell under the category of Advancing Sustainability, while over 26% of the EQIP payments fell under the category of Not Advancing Sustainability, including a number of irrigation and livestock waste-related practices.
Wisconsin Organic Production Report Released
http://www.cias.wisc.edu/crops-and-livestock/organic-agriculture-in-wisconsin-2009-status-report/
The Wisconsin Department of Agriculture and the University of Wisconsin-Madison have prepared a report on the status of organic agriculture in Wisconsin. Wisconsin’s organic agricultural industries — like virtually all sectors of agriculture — have felt the effects of the recession in our national economy. Yet despite the difficult economy, there is considerable reason for both pride and optimism for this important sector of our state’s agricultural industry. The accomplishments of this industry have been landmark, placing Wisconsin in a position of national prominence for the breadth and quality of its organic products.
New Program Helps With Farm Management Decisions
http://www.news.iastate.edu/news/2010/feb/Ifarmtools
A new, free, online tool to help farmers make better-informed operational decisions has been developed by software experts at Iowa State University. The program — I-FARM, found at http://www.i-farmtools.org/, — assists farmers, bankers, extension and cooperative people, and anyone else interested in finding out more about farm management, in understanding how to get the most out the land at the least cost. The I-FARM program allows farmers to input various aspects of their operation along with the location of their farm. The computer software then predicts and compares farming outcomes.
Report Explores Nontraditional Lamb Markets
There is a growing sentiment that the nontraditional lamb market is siphoning off an increasing portion of the commercial slaughter-lamb market away from traditional retail and foodservice sectors. This research was motivated, in part, by the discovery that there is a large statistical difference between the U.S. Department of Agriculture (USDA)-published lamb crop (plus losses) and USDA federally-inspected slaughter numbers. The report “Nontraditional Lamb Market in the United States: Characteristics and Marketing Strategies” (http://www.sheepusa.org/user_file/file_592.pdf) proposes to define, quantify and predict the growth of the nontraditional lamb market in the United States.
E-mail Listserves For Missouri Sustainable Agriculture
http://agebb.missouri.edu/mac/agopp/mac3.htm
The Community Food Systems and Sustainable Agriculture Program offer two great ways to learn more about sustainable agriculture programs in Missouri. We have two e-mail lists that you can subscribe to. Most people will only need to subscribe to one of the lists, but you may subscribe to both if desired.
SARA-L Sustainable Agriculture Restricted Announcement List
SUSTAINAG-L General Sustainable Agriculture Discussion for Missouri
SARA-L is for announcements only, and topics are restricted. No discussion is allowed. This list is for people who do not want lots of e-mail. SUSTAINAG-L is open for announcements and discussion.
Video Highlights Las Vegas Farmers Market
http://www.unce.unr.edu/news/article.asp?ID=1453
University of Nevada Cooperative Extension and other UNR researchers are teaming up to help Nevada communities establish more vibrant and sustainable farmers markets — giving Nevada’s growers new and better ways to get their produce into the hands — and mouths — of consumers. For Doug Taylor, a chef for Mario Batali, a restaurant in Las Vegas, the pursuit of locally grown organic produce led to the creation of the Molto Farmers Market. After connecting with local farmers, Taylor began working with the Cooperative Extension to connect local producers with local restaurants. The result was the Molto Farmers’ Market (http://www.youtube.com/watch?v=I0J0OLDrl2o), a weekly event that draws not only chefs but the general public.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Farmers’ Market Promotion Program
http://www.ams.usda.gov/AMSv1.0/FMPP
The Farmers Market Promotion Program (FMPP) was created through a recent amendment of the Farmer-to-Consumer Direct Marketing Act of 1976. The grants, authorized by the FMPP, are targeted to help improve and expand domestic farmers markets, roadside stands, community-supported agriculture programs, agri-tourism activities, and other direct producer-to-consumer market opportunities.
Proposals are due April 15, 2010.
Healthy Communities Grant Program
http://www07.grants.gov/search/search.do?&mode=VIEW&flag2006=false&oppId=51353
The Healthy Communities Grant Program is seeking projects that: Target resources to benefit communities at risk (environmental justice areas of potential concern, places with high risk from toxic air pollution, urban areas) and sensitive populations (e.g. children, elderly, others at increased risk).
Proposals are due April 5, 2010..
Energize Missouri Agriculture Program
http://dnr.mo.gov/transform/energizemissouriagriculture.htm
In an effort to help farmers move toward more energy efficient and profitable operations, the Missouri Department of Natural Resources’ Division of Energy will use a portion of the Recovery Act funding to develop a $3 million energy efficiency cost-share grant program under Energize Missouri Agriculture. The program offers cost share grants to farm operators (owners or renters). Eligible items include purchased energy efficient equipment and hardware.
Proposals are due April 20, 2010.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Nebraska Local Foods Network Conference
http://ruralinitiative.nebraska.edu/nebraska_foods/about_us/upcoming_events.html?req=calendar/event&eventUniqID=19458-0—&month=3&day=1&year=2010
March 9, 2010
Lincoln, Nebraska
The NLFN strives to expand production and consumption of local foods in Nebraska. We’ll cover topics related to food safety, local foods markets, barriers that inhibit distribution of local foods, and much more.
Organic Blueberry Production Webinar
http://www.extension.org/article/26115
March 9, 2010
Managing blueberries organically requires additional production considerations, but may offer potential marketing opportunities. Join this webinar to learn about how the results of an organic blueberry production systems research study have provided insight on best planting methods, fertilization, irrigation, weed management, and economic considerations.
University of Florida Bee College
http://entnemdept.ifas.ufl.edu/honeybee/extension/bee_college.shtml
March 12-13, 2010
St. Augustine, Florida
The UF Bee College is a two day educational event open to all ages and experience levels. We will be hosting speakers from around the country and around the world. The mornings will offer a selection of lectures to choose from, and hand-on workshops will be offered in the afternoons. We have beginner and advanced tracks, and no-prerequisites to attend!
More Events (http://attra.ncat.org/calendar)
New & Updated Publications
Biochar and Sustainable Agriculture
http://attra.ncat.org/calendar/new_pubs.php/2010/03/01/biochar_and_sustainable_agriculture
Comparing Energy Use in Conventional and Organic Cropping Systems
http://attra.ncat.org/calendar/new_pubs.php/2010/02/24/comparing_energy_use_in_conventional_and_1
Grazing Contracts for Livestock (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/02/23/grazing_contracts_for_livestock_update
Question of the Week
What are the top energy efficiency measures for dairy farms to consider?
http://attra.ncat.org/calendar/question.php/2010/03/01/what_are_the_top_energy_efficiency_measu
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
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Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
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ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2010 NCAT
Newspaper pots. Just search in youtube and you can get a variety of instructions. Here is a simple one. http://www.youtube.com/watch?v=VW4t_6dTAvA
Melanie
In our area - South Texas - gardening has started for the season, although tentatively, since the farmer’s almanac predicts a very unusual March freeze this year.
For seed starters, here is a low or no cost idea. Use newspaper. Cut a strip roughly a little less than twice the height you want your finished starter pot to be. Roll it tightly at the actual height you want, around a narrow drinking glass, leaving an empty ‘tail’ of the tube off the edge. Then take that (glass and newspaper) and smash it into a slightly larger drinking glass. This will squash the bottom ‘tail’ hard, into a solid bottom. Depending on size and how lightweight or sturdy you want your starter pots to be, you can use a single strip of newspaper or a double strip, or more. When it is time to plant your seedlings in the ground, you can plant the complete little pot, because the roots can grow through the newspaper, which will disintegrate with the soil and water.... more quickly, the less newspaper you used. I hope I have explained this well enough, so you can understand what I mean.
As for other plant containers, I wonder how dog food bags would work for more permanent - for that season anyway - containers? They are pretty sturdy, and you could roll down the open top to make the sides thicker. Being flexible, they might not do as well for things that grow very tall or need firmer root protection, but I bet they would work fine for things like leaf lettuce, radishes, dill or squash or something like that. I’m thinking about all the 20 lb. and 50 lb. bags we buy!
Around our house, we use hanging plastic buckets ($3 from Tractor Supply), large plastic and metal tubs that were here when we moved in, a large decorative ‘tire’ planter that my son found for me at the dump!, and really just anything that will hold soil. I use tin cans (regular or gallon sized) for herbs sometimes, and also to give starter plants to friends.
I used to visit a blog where they had photos of their back yard with discarded ice chests filled with beautiful, healthy, growing plants. I don’t know about you, but here with long stretches of highway, there are frequently styrofoam ice chests that have blown off of pick-ups, along the side of the road. It is one way of recycling those abominations for good use.
I guess you could visit yard sales and see what you could find there that could hold soil. Also, I’m wondering how much plastic storage containers cost...? Maybe those would be cost effective considering the size.
We also have three raised beds. One - made of cement - was here already, and then my husband made two from timbers. Also, just regular ‘in the ground’ garden plots.
One thing I did was to buy horse poop from my grandson’s delivery business last summer, spread it out in a good area, and cover it all with back plastic until just a week ago. Now that area is completely clear of weeds and grass and ready to be planted as soon as we can. I am hoping the black plastic cooked all the weed seeds and that it will be fairly free of competition with my veggie plants. My grandson is 7 years old, and gathers and sells this ‘organic fertilizer’ at 75 cents a bucket. He does a pretty good little bit of business!
Well, I hope you can make sense of my ‘ramble’. Good luck with your garden this year.
Wanda in South Texas
I have been making starter pots for the past few years using toilet paper or
paper towel rolls. I cut them the height I want them to be, the slit the
bottom and fold it up to keep the soil in. Put your soil and seed in and
keep it watered. When you’re ready to plant, put the paper towel roll and
all in the ground.
Homesteader News is a free online newspaper written by homesteaders for homesteaders.
IN THIS ISSUE:
Amish Homesteaders
Katherine Yarber- Learn CPR and save a life!
Krystal Beers- Sun Dried Tomatoes & Versatile pumpkins
Shannon Rizzo- Ordering Seeds
Tanya Kelley- How to NOT get a horse!
Survival skills- Ice Storm of ‘09 and Kerosene Heaters
Maggie Mae- Container Gardening
Yvette Allen- Cold Frames and Wood Carving
Greg Wilson- The Color of the Wind
Homeschooling- by Tracy and Wende
Homestead Humor- Hillbilly Hot Tub and Plow Fishing
Tool Shed- Install your own septic tank and drain field
http://www.homesteadernews.com
To visit your group on the web, go to:
http://groups.yahoo.com/group/hillbillyherbalism/
LOL, bumps help, thanks.
Hello to you.
I will get back to posting, I promise.
These storms slow me down.
I miss my greenhouse so much. when I divorced & left the area, I left a huge greenhouse full of orchids.. and the potential for many other things I didn’t do.. herbs, veggies etc.<<<
My heart goes out to you, for one never recovers after being bitten by the orchid bug.
I too left a greenhouse full of orchids in San Diego, when we moved to the desert.
Tried a few here, but without a fancy greenhouse could not keep them alive.
I read that name wrong, I thought it said “Pull Y’all Up” LOL<<<
It always makes me think “phuu” as it stinks.
I loved those fabrics, can you imagine choosing all the shades of blue for a quilt?
Maybe the giant Texas Star pattern, or even the Boston Common pattern, for the muslin dividers would make them show up even more.
I have a Boston Common quilt, Mary kept me cutting the little 2 inch squares for years, said it was a special project and she kept it locked up in an old suit case.
Then one year, we went to the county fair and she had a huge blue ribbon on her Boston Commons quilt.
Her daughter Jean had entered it and they had kept it a secret from me ....at last I got to see all the tiny squares that I had cut. For Mary would have loved it if I could have made every square a different fabric, she was an artist with her quilts.
Then later in the year, she gave me the quilt for my birthday, but she kept the blue ribbon.
We can use acrylic paints and paint on fabric just like they do, for I have done it.
Wash the fabric first to get the sizing out, and thin the paint.
LOL, I do not recall if I ironed it using a brown paper sack to set the color or not.
If ironing is your thing, then play with crayons, they sell a special crayon for fabrics or did 30 years ago, but a regular crayon will work , color your fabric and then iron it to set the color.
I don’t think that I would put crayon colored on cloth in the dryer...............surely you remember the crayon or lipstick in a pocket event.........as it gets washed and in the dryer.
http://planetgreen.discovery.com/videos/worlds-greenest-homes-hong-kong-space-saver.html
Green house movement.<<<
The small house movement shows up when times are hard, we had them here, after the Carter Presidential era.
Their 500 square foot homes, are about the same as my 10 x55 foot mobile home, which is 550’.
The home that I would copy, does not have rooms, it is one big room, plus the bathroom.
Built of knotty pine, and left natural, they built rolling 4 x8 foot closets, for clothing, for the kitchen and with shelves for books, etc...........and if company came, pulled the closets/shelves out and made room dividers, pushed back in the day time, the two beds looked very natural.
Just think of all the hidden storage.
One builder in Ramona, California, prior to 1960’s did it like this, one wall the hanging kitchen cabinets, lots of windows and the sink, stove, etc, then a couple of rolling storage units for a pantry.
I chocked on this post..<<<
LOL, I had missed the point that they were all choking hazards.
Next one will be all lead poison.
Thanks for checking us out, we miss you when you vanish.
Foodborne illness costs US $152 billion annually, landmark report estimates
Pew Health Group ^ | Mar 3, 2010 | Unknown
Posted on Wednesday, March 03, 2010 5:44:37 AM by decimon
http://www.freerepublic.com/focus/chat/2463092/posts?page=3#3
[I couldn’t resist sending this to you.....]
1. Boys’ Hooded Jackets with Drawstrings Recalled by Ten West Apparel Due to Strangulation Hazard; Sold at Burlington Coat Factory
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10152.html
2. Children’s Bracelets Recalled by Chandigarh Fashion Due to Violation of Lead Paint Standard
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10153.html
3. Outdoor Lighting Fixtures Recalled by American Electric Lighting Due to Shock Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10154.html
4. LELE & Company Recalls Children’s Hooded Sweatshirt Sets with Drawstrings Due to Strangulation Hazard
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10155.html
5. CPSC Public Calendar
[So there you have it, twice as many choke, as get lead poisoning and shocked ....
Smile.....granny]
[There have been too many of these reports, in the last week or so....granny]
http://www.fda.gov/Safety/Recalls/ucm202961.htm
Homemade Gourmet Voluntarily Recalls “Tortilla Soup Mix” Because of Possible Health Risk
Wed, 03 Mar 2010 18:45:00 -0600
Homemade Gourmet of Canton, Texas is voluntarily recalling approximately 320 packages of 1.96 oz Tortilla Soup Mix, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
For anyone interested in small cabin building I put together a video of pics from my book that might help people visualize the construction process a little better:
http://www.youtube.com/watch?v=qghZ2ao7GKM
Also included a couple of songs I wrote.
LaMar
http://www.simplesolarhomesteading.com
We don¡¯t have a lot of redbud here, but you sure can¡¯t miss the few that we do have. Next to the flowering quince,(Chaenomeles speciosa, which is edible too), it¡¯s the most spectacular thing in bloom right now.
Here in the west, we are blessed with the native species (Cercis occidentalis), while folks in the east get it¡¯s fraternal twin C. canadensis. The beautiful deep pink color of the redbud flower comes from the presence of large amounts of anthocyanins, which are known to be beneficial antioxidants in humans. Green developing seeds contain proanthocyanides, and high concentrations of the fatty acids linoleic and alpha-linolenic acid, (There is evidence that ¥á-linolenic acid is related to a lower risk of cardiovascular disease and certain types of epilepsy.)
And luckily, they¡¯re yummy to boot.
Here¡¯s a recipe for redbud-sage muffins for next Sundays brunch.
Redbud-Herb Muffins
2 cups redbuds
2 tablespoons minced fresh sage or rosemary leaves
¨ö cup sugar or sweetener of your choice.
Minced zest of 1 lemon
1 ¨ö cups unbleached or all-purpose
2 teaspoons baking powder
¨ö teaspoon baking soda
¨ù teaspoon salt
1 large egg
3/4 cup milk
2 tablespoons oil
1 tablespoon lemon juice
Topping:
1 tablespoon sugar
¨ö teaspoon ground cinnamon
Preheat oven to 375¡Æ
In bowl #1, combine redbuds, herb, sugar, zest. Let sit 30 minutes.
In bowl #2 Sift flour, powder, baking soda, salt large bowl.
In bowl #3 Combine egg, yogurt, milk, oil, lemon juice.
Pour #1 into #2 and toss.
Add #3, stirring just dry ingredients are moistened. Do not over mix.
Fill your muffin tins 3/4 full.
Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack.
[Yes, I went back to the original recipe and that is the way the amounts are listed, might be wise to just add the redbuds to your favorite muffin recipe, I think I can find some to post.............granny]
To visit your group on the web, go to:
http://groups.yahoo.com/group/hillbillyherbalism/
http://www.recipelink.com/mf/0/9385
Assorted Muffin Recipes - Part 2 of 2
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Chip Muffins
Lemon Tea Muffins
Almond Peach Muffins
Snappy Ginger Muffins
Pumpkin Coconut Muffins With Cream Cheese Filling
Mini Dinner Muffins
Rich Corn Bread Muffins
Best Ever Banana Muffins
Peanut Butter Muffins
Cinnamon Doughnut Muffins
Peanut Butter Muffins
Sunny Banana Bran Muffins
Double Apple Corn Muffins
Cinnamon Muffins
Poppyseed Bread
Pumpkin Chip Muffins
Fresh Ginger Muffins
Tropical Banana Cream Muffins
Family Sampler Brown Sugar Muffins
Mandarin Orange Muffins
Mother’s Applesauce Muffins
Dried Cherry Muffins
Lemon Tea Muffins
English Muffins
Pesto Muffins and Variations:
....Pesto and Pine Nut
....Pesto and Prawn:
Betsy, NY
Newsgroups: rec.food.recipes
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake
at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light and lemon-colored, about 3
minutes. In large bowl cream butter and sugar. Fold in yolks. Combine
flour, baking powder and salt; add to creamed mixture alternately with
lemon juice and peel, stirring until combined. Beat egg whites until
stiff peaks form; fold into batter. Fill greased or paper-lined muffin
cups 2/3 full. Combine topping ingredients and sprinkle over muffins.
Bake at 350 degrees F. for 20-25 minutes or until muffins test done.
Yields 24 mini-muffins or 8 standard muffins.
Almond Peach Muffins
1 1/2 c. flour
1 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1/2 tsp. vanilla
1/8 tsp. almond extract
1 1/4 c. chopped peeled fresh peaches (or a 16 oz. can of peaches,
drained and chopped)
1/2 c. almonds, chopped
In a large bowl combine flour, sugar, salt, and baking soda. In another
bowl beat eggs, oil, and extracts; stir in dry ingredients just until
moistened. Fold in peaches and almonds. Fill greased or paper-lined
muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes. Yields
about 12 standard size muffins.
Snappy Ginger Muffins
1/2 c. vegetable oil
1/4 c. sugar
1/4 c. brown sugar
1 c. molasses
1 egg
3 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 c. water
In bowl, beat the oil and sugar. Beat in molasses and egg. Combine the
dry ingredients; stir into the molasses mixture alternately with the
water. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350
degrees F. for 20-25 minutes. Yields 20 standard size muffins.
1 8-ounce package cream cheese, softened
1 beaten egg
2 tablespoons sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 beaten eggs
1 1/4 cups canned pumpkin
1/4 cup cooking oil
1/2 teaspoon vanilla
1. Grease twenty-four 2 1/2-inch regular-size muffin pans or twelve 3
1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.
2. For filling: In a small bowl, beat together cream cheese, the 1 egg and
the 2 tablespoons sugar; set aside.
3. For topping: In a small bowl, stir together the coconut, nuts, 3
tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, 2 cups sugar, baking powder, 2
teaspoons cinnamon, salt and baking soda. Make
a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla.
Add to dry ingredients. Stir till mixture is just moistened.
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a
heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.
7. Bake the regular-size muffins in a 375ƒ oven for 20 to 25 minutes; bake
the jumbo-size muffins in a 350ƒ oven for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.
Cool for a few minutes on wire racks and serve warm. Makes 24 regular-size or 12 jumbo-size muffins.
MINI DINNER MUFFINS
1 stick butter, melted
1 c. sour cream
1 c. self-rising flour
Mix all ingredients. Spoon into lightly greased mini-muffin pan. Bake at 450
degrees for 15 minutes.
Subject: Corn Bread Muffins
ich Corn Bread Muffins (cribbed from the Fannie Farmer Cookbook)
1 c. yellow cornmeal
1 c. flour
4 T sugar
1 t. baking soda
2 t. cream of tartar
3/4 t. salt
1 c sour cream
1/4 c. milk
2 eggs, well beaten
4 T butter, melted
1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan.
2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and
salt and mix well.
3. Quickly add the sour cream, milk, eggs and butter. Stir just to
mix.
4. Pour the batter into the cups about three-quarters full. You
should have 12 muffins.
3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter
Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.
I also remember my mother used to add brown sugar to the tops
of the muffins before baking. This made them crunchy on top,
but I haven’t tried it myself.
Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not
much publication information included)
Peanut Butter Muffins
2 eggs
1/3 cup sugar
1 cup milk
1/4 cup peanut butter
2 cups buttermilk baking mix
3 tablespoons jam
In a large mixing bowl, beat eggs, sugar, milk and peanut butter until
smooth. Stir in baking mix. Fill greased or paper-lined muffin cups
two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375’F for 15-20
minutes or until muffins test done. Cool in pan 10 minutes before
removing to a wire rack Yield: about 12 muffins.
Cinnamon Doughnut Muffins
(by Sharon Pullen)
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, slightly beaten
3/4 c. milk
Jam
TOPPING:
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
In a large bowl combine dry ingredients. Combine oil egg & milk; stir
into dry ingredients just until moistened. Fill greased or paper-lined
muffin cups half full; place 1 teaspoon of jam on top. Cover jam with
enough batter to fill cups 3/4 full. Bake at 350 degrees F 20-25
minutes. Place melted butter in small bowl; combine cinnamon & sugar in
another bowl. Immediately after removing muffins from oven dip tops in
butter then in cinnamon-sugar. Serve warm. Yields about 10 standard size
muffins.
PEANUT BUTTER MUFFINS
1/4 c. butter
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 c. sugar
1/2 c. brown sugar
1/2 t. salt
2 eggs, beaten
1 c. buttermilk
2/3 c. chunky peanut butter
2 t. vanilla
Preheat oven to 350 degrees. Grease muffin tins. Melt butter and let cool.
Mix dry ingredients in a medium bowl. In another medium bowl, whisk the
eggs, buttermilk, peanut butter, vanilla dn melted butter.
Make a well in the middle of the dry ingredients and mix with a few strokes
as possible. Don’t over mix. Spoon the batter into the muffin tins. Bake for
10 minutes. Makes 10 muffins.
From GLORIA’S GLORIOUS MUFFINS
Sunny Banana Bran Muffins
Dry ingredients
1 C Whole wheat pastry flour
1 C Whole wheat flour
1/2 C unbleached white flour
1 C Wheat bran
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 C roasted sunflower seeds
Wet ingredients
3 C mashed ripe bananas (about 6 whole)
1/2 C Canola oil
1 Egg
1/4 C honey, warmed
3/4 tsp vanilla extract
1 tsp grated lemon rind
Preheat oven to 375 degrees Measure and sift all the fry ingredients
EXCEPT THE SUNFLOWER SEEDS together in a large mixing bowl. Sift a second time. Add the sunflower seeds and toss. Set aside. puree the bananas in the food processor with the puree blade. The bananas should measure about 3 cups. Add the remaining wet ingredients and pulse to blend. pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. Spoon the batter into greased or papered baking tins. Fill each cup nearly to the top. Bake for 15-20 minutes. Cool in the baking tins for at least 10 minutes. Remove from the tins and brush the top of each muffin with Canola oil.
Newsgroups: rec.food.recipes
Double Apple Corn Muffins
Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Muffins
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
1 Tbls Baking Powder
1/2 Tsp Salt
2 Slightly Beaten Eggs
2/3 Cup Applesauce
1/2 Cup Milk
1/4 Cup Oil
1 Lg Apple, Peeled And Finely Chopped
Stir together four, cornmeal, sugar, baking powder and salt and set aside.
Combine eggs, applesauce, milk and oil; stir into dry ingredients just
until moistened. Add apple. Spoon into greased muffin pans filling 2/3
full. Bake in 425F oven 15 to 20 minutes.
Cinnamon Muffins
1/3 c. shortening (I use oil)
1/2 c. sugar
1 egg
1 1/2 c. cake flour (I use regular flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1/2 c. melted butter
Cream first 3 ingredients. Combine dry ingredients and add to creamed
mixture alternately with milk; mix well. Fill greased muffin pans 2/3
full. Bake at 325 degrees F. for 20-25 minutes or until golden. Let
cool 3-4 minutes. Meanwhile combine sugar and cinnamon. Roll muffins in
melted butter and then in cinnamon-sugar mixture.
TIP: It is best to avoid getting the butter and cinnamon on the bottom of
the muffins if possible. Makes 8-10 muffins.
These work really good to make the night before and store in a sealed
container on the counter until morning.
Poppyseed Bread
3 c. flour
2 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbls. poppyseeds
1 1/2 c. milk
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring (found with the spices and other flavorings)
Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees F.
for 1 hour or until tested done with toothpick. Cool in pans for 10
minutes, remove from pans, and cool completely.
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full.
Bake at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
These are excellent and everyone I have ever served them to loved them.
Newsgroups: rec.food.recipes
Title: Fresh Ginger Muffins
Categories: Breads, Muffins
Yield: 16 servings
2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled
ginger until it is in tiny pieces; or hand chop into fine pieces.
(You should have 1/4 cup; it is better to have too much ginger than
too little.) Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has melted and the
mixture is hot. Don’t walk away from the pan—this cooking takes only
a couple of minutes. Remove from the stove and let the ginger mixture
cool. Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small bits; or chop
the lemon zest and pith by hand and then add the sugar. Add the lemon
mixture to the ginger mixture. Stir and set aside. Put the butter in
a mixing bowl and beat a second or two, add the remaining 1/2 cup
sugar, and beat until smooth. Add the eggs and beat well. Add the
buttermilk and mix until blended. Add the flour, salt and baking
soda. Beat until smooth. Add the ginger-lemon mixture and mix well.
Spoon the batter into the muffin tins so that each cup is 3/4 full.
Bake 15 to 20 minutes. Serve warm.
Tropical Banana Cream Muffins
Recipe By : Land of Lakes Collection
Serving Size : 12 Preparation Time :0:00
1 1/4 Cups Whole Wheat Flour
1 Cup Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
2 Eggs
1/2 Cup Firmly Packed Brown Sugar
2/3 Cup Creamy Blend 1 Or 2
2 Ripe Bananas — Mashed
2 Teaspoons Grated Lime Rind
2 Teaspoons Lime Juice
1/4 Cup Coconut Flakes
Heat oven to 350 F.
In a large bowl combine whole wheat flour, baking powder, baking soda,
salt, cinnamon and ginger; set aside. In a small mixer bowl beat eggs
on medium high speed until frothy. Add brown sugar, Creamy Blend,
bananas, lime peel and lime juice. Beat at medium speed, scraping bowl
often, until smooth, 1-2 mins. By hand, stir banana mixture into flour
mixture until well mixed.
Spoon batter into 12 paper-lined muffin cups. Sprinkle tops with coconut.
Bake for 20-25 mins or until wooden pick inserted in center comes out clean.
Cool on wire cooling rack.
Per serving: 151.1 Calories; 1.6g Fat (9.5% calories from fat); 4.5g
Protein;
30.5g Carbohydrate; 31mg Cholesterol; 305mg Sodium
Family Sampler Brown Sugar Muffins
Recipe By : Women’s Day Magazine (late 1980’s)
Serving Size : 12 Preparation Time :0:30
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar — packed
1 large egg
1 cup milk
1/2 cup margarine — melted
Mix flour, baking soda, salt and brown sugar in medium bowl. In separate
small bowl, beat egg, milk and margarine. Add all at once to flour mixture;
beat to mix well. Spoon batter into 12 greased or paper-lined 2-1/2-inch
muffin cups, filling each about 2/3 full. Bake in 350ƒF oven about 20
minutes or until browned.
Mandarin Orange Muffins
Recipe By : North County Journal, 2/1/95
Serving Size : 18 Preparation Time :0:30
11 ounces mandarin oranges in juice — or in syrup
1 tablespoon orange extract
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 whole egg — well beaten
8 ounces sour cream
1/3 cup butter or margarine — melted
1/2 cup pecans — chopped
Preheat oven to 400ƒF. Line muffin pans with paper liners.
Drain orange segments, reserving liquid. Add orange extract and enough
water to liquid to make 1 cup.
In large bowl, combine flour, baking powder, baking soda, salt, brown
and granulated sugars.
In separate bowl, combine egg, sour cream, orange liquid and butter. Add to dry ingredients with oranges and pecans. Stir just until moistened.
Fill lined muffin cups 2/3 full. Bake in preheated oven 20-25 minutes.
Makes 1-1/2 dozen muffins.
Newsgroups: rec.food.baking
Mother’s Applesauce Muffins
Recipe By : adapted from Taste of Home magazine, Feb/Mar 1997
Serving Size : 24 Preparation Time :0:50
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine — melted
2 cups applesauce
2 large eggs
2 tablespoons vanilla extract
1 cup raisins, seedless
In a large bowl, combine flour, sugar, cinnamon, allspice, baking soda
and salt; set aside.
In a 1-quart bowl or glass measure, melt butter or margarine. Beat in
applesauce, eggs and vanilla. Stir the mixture into the dry ingredients
just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at
350ƒF for 20 to 25 minutes or until muffins test done. Cool in pans 10
minutes; remove muffins from the pans and place them on a wire rack to
finish cooling.
Makes 24 muffins.
(The original recipe did not contain salt. It also specified that the
butter or margarine be softened, then creamed with the sugar. Then the
eggs, applesauce and vanilla were beaten into the butter mixture. -jlw)
These are from The New Basics Cookbook by Julee Rosso & Sheila Lukins:
DRIED CHERRY MUFFINS
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set aside to soak
for 30 minutes. Preheat the oven to 350 degrees. Generously butter 18
muffin cups or line them with paper liners. In a large bowl, sift together
the flour, baking powder, baking soda, and salt. In another bowl, cream
together the butter and sugar. Add the eggs and mix thoroughly. Make a
well in the center of the dry ingredients, and spoon the cherries and
buttermilk into it. Then add the butter-sugar mixture. Mix until
thoroughly blended - but do not overmix. Fill the cups two thirds full
with the batter, and bake until a toothpick inserted in the center comes
out clean, 18 to 20 minutes. Transfer the muffins to a wire rack and
allow them to cool.
Makes 18 muffins
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light & lemon-colored, about 3
minutes. In large bowl cream butter & sugar. Fold in yolks. Combine
flour, baking powder & salt; add to creamed mixture alternately with
lemon juice & peel, stirring until combined. Beat egg whites until stiff
peaks form; fold into batter. Fill greased or paper-lined muffin cups
2/3 full. Combine topping ingredients & sprinkle over muffins. Bake at
350 degrees F. for 20-25 minutes or until muffins test done. Yields 24
mini-muffins or 8 standard muffins.
English Muffins (makes 16)
1 2/3 c. milk
2 1/2 T. butter
1 pkg. yeast
1 heaping T. sugar
1/3 c. warm water
1 egg
2 t. salt
1 T. vinegar
5 cups unbleached flour
cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool. Combine the yeast,
water, and sugar. Allow to proof for a few minutes. Combine the
cooled milk mixture with the yeast mixture in large bowl. Add the egg,
salt, and vinegar, along with half the flour and mix at medium speed
for about 5 minutes. Add in remaining flour and mix well. The mixture
will be pretty sticky. I let the mixer do the kneading for me for
about 5 more minutes.
Cover and allow to rise in draft-free area for 1 hour.
Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie
sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into
your hand and form a ball. Flatten and place in cornmeal, turning
once. Place muffin on the greased cookie sheet and flatten to a 3 inch
circle. Allow muffins to rise for about 8 minutes.
Heat a griddle or skillet on top of the stove. You should use
medium-low heat. Place the muffins on the griddle and cook 7 minutes
on each side. Allow to cool completely.
* The recipe says to lightly oil the griddle, but I use our cast iron
griddles that are so well-seasoned that I don’t add extra oil and they
cook just fine.
PESTO MUFFINS
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this
into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.
http://www.recipelink.com/mf/24/693
GO-FURTHER HAMBURGERS
1 egg, slightly beaten
1/3 cup water
3 slices bread, cubed or crumbs.
1/4 cup onion, finely chopped.
1 teaspoon Worcestershire sauce. . .
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground beef
1 tablespoon fat
Mix ingredients except beef and fat. Add beef and mix thoroughly. Shape into 12 thin or six thick burgers.
Heat fat in a heavy frypan over moderate heat.
Brown burgers on both sides, turning once. Reduce heat and continue cooking, if needed, until meat is no longer pink when a knife is inserted into the center. Thin burgers take about 8 minutes total cooking time and thick ones, about 16 minutes.
For broiled hamburgers:
Place burgers on broiler rack. Broil, turning once. Thin hamburgers take about 8 minutes total cooking time and thick ones about 16 minutes.
VARIATIONS:
MEATY BURGERS:
Omit the onion and Worcestershire sauce. Add 1 1/2 teaspoons of a seasoned salt instead of 1 teaspoon salt.
CHILIBURGERS:
Omit onion and Worcestershire sauce. Add 1 teaspoon chili powder, 2 tablespoons catsup, and 1 teaspoon prepared mustard to the bread mixture.
SMOTHERED BURGERS:
After cooking “go-further” hamburgers, add a 1 (10 ounce) can of celery, mushroom, or other condensed cream soup. Cover and simmer for 20 minutes. Add a little water if a thinner sauce is desired.
VEAL OR LAMB PATTIES:
Use veal or lamb for the meat. Shape into cakes 1 inch thick. Cooking time will be about the same as for hamburgers.
Makes 6 servings, 1 medium or 2 small burgers each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
MSG URL: http://www.recipelink.com/msgid/24693
PEANUT BUTTER BARS
1 1/2 cups sugar
1 cup butter, softened
1/2 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups flour
Preheat oven to 375 degrees F. Lightly grease a 13x9-inch baking pan.
Cream together first five ingredients. Gradually add flour. Mixture will be thick like cookie batter.
Turn into 9 x 13 inch baking pan. Oil hands and smooth batter out.
Bake 10 minutes at 375 degrees F.
RICH CHEWY PEANUT BUTTER BARS
1 cup White Lily all-purpose flour
1 1/2 tsp. boiling water
1/2 tsp. salt
1/2 cup peanut butter, smooth or chunky
1/2 cup butter or margarine
1 1/2 cups sugar
2 eggs
1 tbsp. vanilla
Preheat oven to 350 degrees F. Grease and flour a 13x9 inch baking pan.
Combine flour, baking powder and salt; set aside.
Heat peanut butter and butter or margarine together until melted. Stir in sugar, eggs and vanilla until well blended. Add flour mixture and stir just until combined. Spread batter into prepared pan.
Bake 25 to 30 minutes. Cool on wire rack and cut into bars.
Makes about 3 dozen (1 1/2 x 2 inch) bars
RICH PEANUT BUTTER BARS
1/2 cup peanut butter
1/2 cup butter or margarine
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup self rising flour
Heat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
Melt peanut butter and butter in bowl over hot water. Add remaining ingredients. Stir until blended. Spread in prepared pan.
Bake at 350 degrees F for 25-30 minutes. Cool and cut into squares.
Makes 2 dozen squares
Source: Community cookbooks, unknown titles
Betsy
MSG URL: http://www.recipelink.com/msgid/24678
http://www.fda.gov/Safety/Recalls/ucm202978.htm
Earth Island Announces Voluntary Recall on Select Follow Your Heart Products that Contain Natural Flavor Because of Possible Health Risk
Contact:
Sheena Bliss, Earth Island
(818) 725-2820
FOR IMMEDIATE RELEASE – Chatsworth, CA – March 3, 2010 - Earth Island is conducting a voluntary recall on its distribution of the following Follow Your Heart brand products as a precautionary measure due to possible Salmonella contamination of a natural flavor from one of our suppliers.
The recalled products contain natural flavor supplied by Basic Food Flavors of Las Vegas, Nevada. Follow Your Heart deli products are sold at grocery and health food stores and served in commissaries in the Southern California region. Follow Your Heart dressings are sold in grocery and health food stores nationwide.
Products included in the recall are:
PRODUCT
USE BY DATES
BARCODE
Follow Your Heart BBQ Braised Tofu – 10 oz 11/10/09 through 03/09/10 0-49568-01001-4
Follow Your Heart BBQ Braised Tofu – 8 lb 11/10/09 through 03/09/10 0-49568-07025-4
Follow Your Heart Cheezy Garlic Pasta – 8 oz 11/10/09 through 03/06/10 0-49568-01006-9
Follow Your Heart Cheezy Garlic Pasta – 7 lb 11/10/09 through 03/06/10 0-49568-04006-6
Follow Your Heart Curried Tofu – 10 oz 11/10/09 through 03/09/10 0-49568-01010-6
Follow Your Heart Curried Tofu with Rice – 7 lb 11/10/09 through 03/09/10 0-49568-04011-0
Follow Your Heart Heartsmart Burger – 7 oz 11/10/09 through 03/19/10 0-49568-01098-4
Follow Your Heart Kung Pao Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01023-6
Follow Your Heart Kung Pao Tofu with Rice – 7 lb 11/10/09 through 03/08/10 0-49568-04003-5
Follow Your Heart Savory Tofu Saute – 10 oz 11/10/09 through 03/10/10 0-49568-01038-0
Follow Your Heart Savory Tofu Saute – 7 lb 11/10/09 through 03/10/10 0-49568-04014-1
Follow Your Heart Smoked “Chicken” Pasta – 8 oz 11/10/09 through 03/14/10 0-49568-01076-2
Follow Your Heart Smoked “Chicken” Pasta – 7 lb 11/10/09 through 03/14/10 0-49568-04076-9
Follow Your Heart Sweet & Sour Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01430-2
Follow Your Heart Sweet & Sour Tofu – 7 lb 11/10/09 through 03/08/10 0-49568-04430-9
Follow Your Heart Thai Peanut Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01028-1
Follow Your Heart Thai Peanut Tofu Wrap – 12 oz 11/10/09 through 03/11/10 0-49568-01034-2
Follow Your Heart Thai Peanut Braised Tofu – 8 lb 11/10/09 through 03/08/10 0-49568-04407-1
Follow Your Heart Texas Tofu – 10 oz 11/10/09 through 03/12/10 0-49568-01037-3
Follow Your Heart Veggie Burrito with Cheese – 12 oz 11/10/09 through 03/05/10 0-49568-01070-0
Follow Your Heart Low Fat Veggie Burrito – 12 oz 11/10/09 through 03/05/10 0-49568-01069-4
Follow Your Heart Beef Al Jus – 224 oz 11/10/09 through 03/19/10 N/A
Follow Your Heart Organic Creamy Ranch Dressing – 12oz JUN 14 10, JUN 21 10 0-49568-66012-7
Follow Your Heart Organic Creamy Ranch Dressing – 32oz JUN 14 10, JUN 21 10 0-49568-66032-5
Follow Your Heart Organic Creamy Ranch Dressing – 128oz JUN 14 10 0-49568-66128-5
Trader Joe’s Organic Creamy Ranch Dressing & Dip – 12oz JUN 13 10 0069-6890
(Trader Joe’s Organic Creamy Ranch Dressing & Dip—affected code is limited to product sold at Arizona, Las Vegas, New Mexico and Southern California stores.)
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information on Salmonella bacteria, please visit the Centers for Disease Control and Prevention’s website at http://www.cdc.gov1. For a list of various company recalls and for more information on the FDA’s ongoing investigation, please visit the FDA’s website at www.fda.gov2.
No illnesses to date have been reported.
No other Follow Your Heart products are included in the recall.
Consumers who have purchased any of these products are urged to return them to the place of purchase for a full refund. Consumers with questions about the recall may contact Sheena Bliss at (818) 725-2820 or via email at Sheena@followyourheart.com between the hours of 10am and 6pm PST.
###
RSS Feed for FDA Recalls Information3 [what’s this?4]
-
-
Links on this page:
1. http://www.cdc.gov
2. http://www.fda.gov
3. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
4. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm
Page Last Updated: 03/03/2010
China: Three jailed for toxic dairy food in Shanghai
Posted on March 03, 2010 at 09:33 AM
A Shanghai court Wednesday sentenced three people to jail terms of three to five years for their roles in the production and sale of melamine-tainted dairy products.
Full Story
http://www.chinadaily.com.cn/china/2010-03/03/content_9533736.htm
Some of the milk flavoring was found to contain up to 34.1 mg of melamine per kilo, much higher than the government permitted maximum level of 2.5 mg per kilo
Awesome. Thx.
Wow, what an adventure. Thanks.
Happy Saint Patrick’s Day!
Congratulations to Lunch on the Bus Grand Prize Winner Susan Layrock
from the Judsonia Elementary School in Judsonia Arkansas. I’m looking
forward to meeting Susan and to joining her and three of her friends for
lunch on the tour bus when I’m in Little Rock, Arkansas.
http://janbrett.com/contest_2010/lunch_on_the_bus_contest_spring_winners.htm
Special fun projects for Saint Patrick’s Day:
~ Saint Patrick’s Day Rainbow Coloring Page
http://www.janbrett.com/saint_patricks_coloring_rainbow.htm
~ Happy St. Patrick’s Day Coloring Placemat
http://www.janbrett.com/place_mats/happy_st_patricks_coloring_place_mat.htm
~ St. Patrick’s Day in the Morning Lesson Plan
http://www.janbrett.com/piggybacks/alicia_thomas_saint_patricks_day.htm
~ St. Patrick’s Day Cursive Bookmarks
http://www.janbrett.com/bookmarks/bookmarks_saint_patricks_day.htm
~ St. Patrick’s Day Printed Bookmarks
http://www.janbrett.com/bookmarks/bookmarks_saint_patricks_day_printed.htm
~ St. Patrick’s Day E-Mail Postcards
http://www.janbrett.com/vcards/gbrowse.php?cat_id=9
~ A Leprechaun Takes a Hedgie Ride Coloring Page
http://www.janbrett.com/leprechaun_takes_a_hedgie_ride.htm
~ Hedgehog Leprechaun Coloring Page
http://www.janbrett.com/saint_patricks_coloring.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video -
http://janbrett.com/video/video_main_page.htm
Read all about Jan Brett’s books and get the best bookstore prices -
http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm
This message was sent by Jan Brett, Post Office Box 366, Norwell, Ma,
02061
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