Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.nancyskitchen.com/April2010Recipes/recipes-april10-2010.html\

Jell-O Poke Cake
http://www.nancyskitchen.com/April2010Recipes/jello-poke-cake-recipe.html
1 cake mix (yellow or white)
1 box of Jell-O (any flavor)
Cool whip

Directions: Make the cake mix according to the box instructions, in a
9X13 inch pan. Let the cake cool. Mix Jell-O according to box.

Fork cake all over top to make little holes all over cake top, then as
soon as you make the Jell-O, pour over top of cake. Put in the
refrigerator to cool and set. Top with cool whip and serve.
Sue

Print this Recipe
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http://thespicedlife.blogspot.com/2010/04/rustic-provencal-lemon-cake-with-lemon.html

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Green Gazpacho Sauce
Adapted from Epicurious

1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
3/4 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
2 1/2 t chopped seeded serrano chiles, optional
4 T extra virgin olive oil
1 1/2 T (or more) white balsamic vinegar (for beef) or lemon juice (for fish)
Salt to taste—I needed a fair amount for the beef
cherry or grape tomatoes, for garnish

Place the first 5 ingredients in a food processor and pulse until finely chopped. Transfer to a bowl and mix in the vinegar or lemon juice and add salt to taste. Serve on top of or next to the seared fish or beef; garnish with halved cherry or grape tomatoes.
# 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
# 3/4 cup coarsely chopped green onions
# 1/2 cup coarsely chopped fresh cilantro
# 5 1/2 tablespoons olive oil, divided
# 1 1/2 tablespoons (or more) white balsamic vinegar
# 2 1/2 teaspoons chopped seeded serrano chiles

Read More http://www.epicurious.com/recipes/food/views/Seared-Mahi-Mahi-with-Green-Gazpacho-Sauce-354849?mbid=rss_epinr#ixzz0ktmOKCeL
1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
3/4 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
2 1/2 teaspoons chopped seeded serrano chiles
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

Read More http://www.epicurious.com/recipes/food/printerfriendly/Seared-Mahi-Mahi-with-Green-Gazpacho-Sauce-354849#ixzz0ktmZY1X0
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Posted by Laura at 7:00 PM 2 comments
Labels: cucumbers, seafood
Sunday, April 11, 2010
(Rustic) Provençal Lemon Cake With Lemon Curd & Whipped Cream

I experienced some important baking lessons when making this cake—stuff I already knew and yet stuff that it was good to be reminded of. First, tiny changes really do make a difference in baking. I was forced to use the wrong size pan and wrong flour for this cake and poof! the cake sunk way too much. Second, at the end of the day, don’t ever let tiny problems stop you from baking because the cake was still awesome.

This second lesson may seem obvious, but it can be hard for someone of my obsessive compulsive nature. Just ask my sister who fielded 80 billion questions (not really but it may have felt like it) about whether the cake would work with my subs. The funny thing is—and no disrespect to my sister, an excellent baker in her own right—I probably bake more cakes than she does by a lot. Mrs. Gabriel warned us of the evils of reassurance questions back in the 7th grade, questions that we know the answer to but still need reassurance about. Guess I should have listened better.

As soon as I saw this cake on Epicurious I knew I was going to make the cake part. I was not sold on the lavender whipped cream (floral plus honey just does not do much for me in a dessert) and I was planning to sub a locally made lemon curd I had waiting for an appropriate occasion for the filling, but the cake alone was definitely intriguing. Based on a Provencal style cake, it has no leavening, only eggs, and is made with extra virgin olive oil. It is moist, lemony with an extra added something from the extra virgin olive oil, and, in a word, delicious. It is good on its own, but spectacular with the lemon curd and whipped cream. The strawberries on the side turned out to be irrelevant.

Ugly, rustic, whatever, don’t let it stop you from trying this cake!

I am calling the cake rustic—who knows if it would have been so ugly (sunken, etc) without my forced substitutions. It is certainly a more plain (in appearance) cake. It still looks yummy to me, but I like homey, rustic, un-frosted cakes—and not just because I have some of the worst hands ever for decorating. I like the fact that these cakes are delicious without frosting, moist and fragrant. It remains one of those great ironies that some of the dishes I am most excited about take the worst pictures—because I have guests waiting. So please excuse the photos; I was in a hurry.

Provençal Lemon Cake With Lemon Curd & Whipped Cream
Adapted from Epicurious

2 T unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil*
1 1/2 T lemon zest
3 T lemon juice
1 cup cake flour (not self-rising)
1/2 t salt

1/2 -1 cup lemon curd (depends on which size pan you use—larger pan gets less layers)
whipped cream, lightly sweetened
confectioner’s sugar

* use a good but not super expensive olive oil, neither too strong nor too light; I used an imported Greek olive oil, Liohori (not a kalamata oil). When we poured it into the cake, Alex said “OH! It smells like olives!” which made me mildly nervous, but it was perfect.

Preheat oven to 325°F with rack in middle. Brush inside of 8 inch springform pan (I used 9 inch—ok but 8 is better) with melted butter, then chill 2 minutes to set. Line the bottom of pan with a round of parchment paper, then brush the pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.

Beat yolks with 1/2 cup sugar with an electric mixer at high speed until pale and thick, about 3 minutes. It will make ribbons. At medium speed, beat lemon zest and juice until just combined. Add the olive oil in a drizzle and mix until combined. Sift in flour and mix at low speed until just combined. Using a clean bowl and whisk attachment, beat the egg whites with salt in another large bowl until foamy (on medium speed), then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks (on medium high speed). Do not overbeat.

Gently fold one third of the whites into the yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles.

Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes (if you end up using a 9 inch pan, check the cake at 35 minutes; mine was done at 40). Cool in the pan on a rack for 10 minutes, during which time the sides of the cake will shrink in (see pictures-the left is immediately removed from oven, the right is 10 minutes later). If you had to sub an unbleached AP flour with corn starch, as I did, and use a 9 inch pan, the top will probably collapse as well. After 10 minutes, remove the sides of the pan and cool cake to room temperature.

After the cake cools, slice it into thirds (only slice it in half if you used a 9 inch pan). Place the bottom piece onto the cake plate, cut side up. Spread the lemon curd over the top, leaving a 1/2 inch edge, place the middle layer onto it and spread the rest of the curd onto it, again leaving a half inch edge. I reserved some curd to drizzle over the cake because we liked it so much. Place the top layer onto the cake, cut side down. Press gently to help the curd spread to the edges.

Dust with confectioner’s sugar before serving. Serve with whipped cream and additional lemon curd if desired.

1a. OREO® Key Lime Pie
Posted by: “Rhonda

From the Kraft Foods website...

~~~~~

OREO® Key Lime Pie

Prep Time:
25 min
Total Time:
3 hr 10 min
Makes:
8 servings

18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed
2 Tbsp. butter or margarine, melted
1-3/4 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

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2a. Orange Ice Cream Pie
Posted by: “Rhonda

From the All_Easy_Cookin_ Recipes group...

~~~~~

Orange Ice Cream Pie

1/2 gallon vanilla ice cream (you won’t need it all)
Concentrated orange juice, thawed
Pie Shell, baked )plain or crumb)
1/2 cup coconut

Into cooled pie shell, put a layer of softened ice cream and pour on 3 Tbsp. orange juice concentrate. Repeat 2 more times. Toast coconut in oven, stirring often to brown evenly. Put on top of pie. Freeze 1 hour or more. ( I toast coconut in and iron skillet on top of the stove.)

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3. Cheese Pie Crust
Posted by: “Rhonda

From the Cook’s Recipes website...

~~~~~

Cheese Pie Crust

1 cup all-purpose flour
1/3 cup butter
1/2 cup (2 ounces) cheddar cheese, shredded
3 tablespoons cold water
1. Combine flour and cheese in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.
2. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
3. For baked unfilled pie shell, prepare dough as directed above. Prick crust all over with fork before baking.
4. Bake at 475°F for 8 to 10 minutes or until lightly browned.
Makes Pastry for 1-crust pie.

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4. Dark Fudgey Pecan Pie
Posted by: “Rhonda

From the Hershey’s website...

~~~~~

Dark Fudgey Pecan Pie

Ingredients:
* 1 unbaked 9-inch pie crust
* 1-1/2 cups coarsely chopped pecans
* 1/2 cup (1 stick) butter or margarine
* 1 cup light corn syrup
* 1 cup sugar
* 1/2 cup HERSHEY’S SPECIAL DARK Cocoa
* 4 eggs
* 1 teaspoon vanilla extract
Directions:
1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

2. Combine butter, corn syrup, sugar and cocoa in medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust.

3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings.

Note: To prevent overbrowning, cover edge of the pie with foil.

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5a. Holiday Chocolate-Mint Pie
Posted by: “Rhonda

From the Pillsbury website...

~~~~~

Holiday Chocolate-Mint Pie
Prep Time:
1 Hr
Total Time:
5 Hr
Makes:
8 servings

INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies

DIRECTIONS
Heat oven to 400°F.. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.

In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.

Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

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6a. Chocolate Chip Ice Cream Pie
Posted by: “Rhonda

This was posted by Loretta

~~~~~

Chocolate Chip Ice Cream Pie

½ cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened

1. Coat bottom and sides of an 8 inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.
~Loretta
.

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7. Alfredo Shrimp Shells
Posted by: “ny14467”

Alfredo Shrimp Shells

1/2 cup chopped fresh mushrooms
1 teaspoon butter
1 green onion, sliced
5 ounces frozen cooked salad shrimp, thawed
2 tablespoons + 1/2 cup Alfredo sauce, divided
6 jumbo pasta shells, cooked and drained

In a skillet, sauté mushrooms in butter until almost tender. Add onion; cook until tender. Stir in shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining Alfredo sauce into a greased 8-inch square baking dish.

Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with remaining Alfredo sauce. Cover and bake at 350 degrees for 20 to 25 minutes
or until bubbly.

Serves 2.

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9. Banana Bread Cookies
Posted by: “ny14467”

Banana Bread Cookies

1 1/2 sticks (3/4 cup) butter, softened
3/4 cup packed light-brown sugar
1/4 tsp each baking soda and salt
2 large eggs
1 ripe banana, peeled and sliced
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chunks
1 cup macadamia nuts, coarsely chopped

Heat oven to 350°F. Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in eggs, banana and vanilla until well blended and banana is mashed. On low speed, gradually beat in flour in 3 additions until just blended. Stir in chocolate and nuts. Drop rounded measuring tablespoons of dough 2 in. apart onto ungreased baking sheet(s).

Bake 10 to 12 minutes until golden brown. Remove to rack to cool completely.

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10. Banana Butterscotch Drops
Posted by: “ny14467”

Banana Butterscotch Drops

3 ripe medium bananas, mashed
1 box yellow cake mix
2 cups old fashioned oats
1 cup butterscotch baking chips

Preheat oven to 350 degrees. Spray cookie sheets with nonfat cooking spray. With a mixer on medium speed, mix bananas for one minute. Add cake mix and continue mixing for 1 1/2 to 2 minutes or until all ingredients are blended. With a wooden spoon, stir in oats and butterscotch chips until well blended.

Drop by rounded teaspoonfuls of cookie dough onto prepared cookie sheets. Bake for 14 to 15 minutes or until bottoms are golden brown.

Makes 6 dozen

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11. Sweet Trail Mix
Posted by: “ny14467”

Sweet Trail Mix

2 cups honey graham cereal
1 cup miniature marshmallows
1 cup peanuts
1/2 cup chocolate chips
1/2 cup raisins

Mix all ingredients together. Store covered

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12. PEACH SALSA WITH LIME JUICE AND HONEY
Posted by: “Rhonda

Plan to make this fruity salsa early in the day or the day before for
best flavor. Serve this tasty peach salsa with grilled or pan-fried
pork, fish, or chicken.

INGREDIENTS:
4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion
PREPARATION:
Combine all ingredients and refrigerate until serving time. The flavors
are best if the salsa is refrigerated for 4 hours or overnight. Serve
with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.
.

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13. New Mexican Black Bean Burritos
Posted by: “Rhonda

From the Betty Crocker website...

~~~~~

New Mexican Black Bean Burritos

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.
Prep Time:10 min
Start to Finish:15 min
Makes:4 burritos

1 large onion, chopped (1 cup)
6 garlic cloves, finely chopped
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1 large tomato, chopped (1 cup)

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

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14a. Fresh Tomato Pizza
Posted by: “Rhonda

From the All My Recipes website...

~~~~~

Fresh Tomato Pizza

Ingredients:
* 4 large pita pocket breads, left uncut and whole
* 4 tablespoons extra virgin olive oil
* 4 teaspoons fresh basil chiffonade
* 4 to 6 large beefsteak tomatoes, or 12-16 plum tomatoes, sliced thin
* 4 cups grated Pizza Cheese
* 4 tablespoons grated Parmesan cheese
Directions
Preheat oven to 450F degrees. On a large heavy baking sheet, lay aluminum foil down. Lay all four pita bread rounds on the baking sheet Drizzle a teaspoon or so of olive oil on each pita bread and about a Tablespoons worth of grated cheese.

Layer the entire top of the pita bread with sliced tomatoes, in a circular pattern for asthestics. Drizzle another teaspoon or so of olive oil on top of the tomatoes.. Sprinkle the sweet basil on top of the tomatoes. Sprinkle the parmesan cheese on top of the
tomatoes. Use the remaining grated cheese and distribute it equally on top of the tomatoes between the four pita bread rounds. Drizzle the remaining olive oil on top of cheese if there is any left.

Bake at 450F degrees for about 10-15 minutes. The crust and scatterings of the cheese topping will have a rich toasted appearance. Let them sit for a few minutes, then using a metal spatula, lift them off th e baking sheet and onto plates!

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15a. Wild Mushroom Pizza
Posted by: “Rhonda

From the Eat Better America website...

~~~~~

Wild Mushroom Pizza

Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie. From eatbetteramerica.
Prep Time:15 min
Start to Finish:25 min
makes:6 servings

Ingredients

1 tablespoon olive or vegetable oil
1 pound assorted fresh wild mushroom, (such as morel, oyster and shiitake), sliced (6 cups)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
1 package (10 ounces) ready-to-serve thin pizza crust
1/2 cup finely shredded Parmesan cheese

Directions

Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.

Spoon mushroom mixture over pizza crust. Sprinkle with cheese.

Bake 8 to 10 minutes or until cheese is melted.

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16a. Easy Eggplant Parmesan
Posted by: “Rhonda

From the RecipeLand.com website...

~~~~~

Easy Eggplant Parmesan
Prep: 40
Cook: 20
Total: 60
Yield: 6 servings

Ingredients
Amount
Ingredient
Preparation
2 each eggplants medium, peeled, sliced 1/2 inch thick
2 tablespoons vegetable oil
1 x garlic cloves, peeled and minced
2/3 cup bread crumbs italian-style
3/4 cup parmesan, parmigiano-reggiano cheese, grated divided
3 cups rice cooked
30 ounces spaghetti sauce
2 cups mozzarella cheese shredded
DirectionsCook eggplant in oil with garlic in large skillet over medium-high heat; set aside.

Combine breadcrumbs with 2 tablespoons parmesan cheese.

Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary.

Sprinkle with breadcrumb mixture.

Combine rice, sauce and remaining parmesan cheese in large bowl; pour mixture over eggplant.

Sprinkle with mozzarella cheese.

Bake at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned.

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17. Cherry Glazed Chicken Breasts Stuffed with Wild Rice
Posted by: “Lynnda”

Cherry Glazed Chicken Breasts stuffed with Wild Rice

8 chicken breasts (Ask butcher to remove skin and bones and gently flatten). Sprinkle light with salt, paprika and garlic powder. Pepper is optional.
Wild Rice Stuffing (recipe follows)
Cherry Glaze (recipe follows)

Place 1 part stuffing in center of each chicken breast. Roll and secure with toothpicks or skewers. Roll stuffed breasts lightly in flour. Melt 1/2 cup butter (1 stick) in pan you will cook breasts. Roll stuffed breasts in butter and bake in 325 oven for 1 hour and 15 minutes. Baste with cherry glaze 2 or 3 times during last 45 minutes of baking.
Wild Rice Stuffing:
Cook 1 pkg. Herb seasoned wild and long grain rice as pkg. directs. When rice is cooked, add 1/2 cup toasted slivered almonds. Divide stuffing into 8 parts.
Cherry Glaze:
1 cup black cherry preserves
1/3 cup frozen orange juice concentrate. Do not dilute
1 t. grated orange zest
Mix all ingredients and heat through.Note: Chicken breasts can be assembled in the morning and refrigerated until baking time. I have not found it satisfactory to freeze.
Source: Renny Darling

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18. Parmesan Caesar Salad
Posted by: “Lynnda”

Parmesan Caesar Salad

2 bags Italian salad mix, 10 oz. each
1 bag romaine green leaf, and butter lettuces salad mix, 8 oz
6 plum tomatoes, cut into 6 wedges
1 bag ranch style large cut croutons
1 bottle Caesar Vinaigrette with Parmesan
Parmesan cheese curls.

In large bowl, mix lettuces, tomato wedges, and croutons. Drizzle with desired amount of dressing and toss. Garnish with Parmesan curls if desired.
Source: Sandra Lee

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19. My Mama’s Potato Soup
Posted by: “Lynnda”

My Mama’s Potato Soup

6 good sized potatoes, peeled and diced (you can either make the pieces big or little)
1 good sized onion, diced
2 to 3 stalks celery, diced
Add:
1 to 1 1/2 t. salt to taste
Dash of pepper more or less to taste
1/2 t. garlic powder, to taste
1 t. parsley flakes or fresh parsley if available

Cover with water and cook potatoes, onion and celery until tender. Do not drain. Add:
1 lb. of fried, drained, diced bacon or diced ham
3/4 to 1 cup milk (canned milk will work nicely)
1 to 2 t. margarine or butter, if calories don’t matter

Let simmer at very low temperature for about 30 minutes . Don’t let it come to a boil. I like to mash the potatoes just a little to make thicker soup. This soup keeps well and tastes better every day. Will make 4 generous portions, served with fresh bread or rolls and a fresh salad.
Source: My Old Recipes

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20. Corn, Bacon and Cheddar Strata
Posted by: “Lynnda”

Corn, Bacon and Cheddar Strata

6 T. (3/4 stick) butter
3 cups white corn, cut from the cob, or frozen and defrosted
4 scallions, white and some of the tender green parts, chopped
8 large eggs
2 cups whole milk
1 t. salt
1 t. dry mustard
6 shakes hot sauce
One loaf (1 lb) good quality white bread (any tough crusts removed,) sliced 1/2 inch thick
12 strips bacon, cooked and crumbled
3 cups shredded white cheddar cheese

Coat inside of 13 x 9 inch casserole dish with nonstick spray. In large sauté pan, heat 2 T. of butter and sauté corn and scallions for 2 to 3 minutes. Set aside in large bowl. In another bowl, whisk together eggs, milk, salt, dry mustard, and hot sauce until blended. Stir in reserved corn mixture. Arrange layer of bread, wedging it in to fit into the bottom of prepared dish. Melt remaining 4 T. butter in microwave. Brush bread with some of the butter and sprinkle with half the bacon and half the cheese. Pour half of the egg mixture over the bread. Arrange remaining bread over cheese, brush with butter and pour remaining egg mixture over bread, tilting pan to get the egg mixture to the bottom of the casserole dish. Sprinkle with remaining bacon and cheese. Cover and refrigerate for at least 8 hours
Do ahead: At this point, you can refrigerate for up to 4 days.
When ready to bake, preheat oven to 350. Remove casserole from refrigerator 45 minutes prior to baking to allow it to come to room temperature. Bake the casserole, uncovered, for 30 to 40 minutes or until puffed and golden
Do ahead: If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, then cover and freeze for up to 1 month. Defrost in refrigerator, then bake, covered, at 325 for 15 to 20 minute, until warmed through. Serve warm or at room temperature.
Variation: For individual servings, coat inside of twelve 4 oz. ramekins or muffin cups with nonstick cooking spray. Tear bread into small pieces and soak it in the egg-corn mixture in large bowl for 8 hours. Scoop into the muffin cups and top with the bacon and cheese. Bake in preheated 350 oven for 15 to 20 minutes, until puffed and golden brown.
Easy Add Ins: Substitute 1 1/2 cups diced smoked ham for the bacon
Substitute 1 1/2 cups shredded pepper jack cheese for half of the cheddar
Add 1 minute tomato, thinly slices, as a middle layer
Add 1 1/2 cups diced cooked chicken as a middle layer
Substitute mozzarella cheese for the cheddar and layer 1 cup prepared pesto in the middle.
Source: The Diva Do Ahead Cookbook

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21. Chocolate Banana split
Posted by: “Lynnda”

Chocolate Banana Split

2 cups cold skim milk
1 pkg. Jell-O chocolate flavor fat free sugar free instant reduced calorie pudding and pie filling, four serving size
2 medium bananas, sliced
1/2 cup thawed cool whip lite whipped topping
1 T. chopped walnuts

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Spoon 1/2 of the pudding evenly into 4 dessert dishes. Layer with banana slices. Spoon remaining pudding over bananas. Refrigerate until ready to serve. Top each serving with 2 T. whipped topping. Sprinkle with walnuts. Store leftover dessert in refrigerator.
Source; My Old Recipes

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22. Milk Jug (TIP)-—& Eggs in a Wrap (RECIPE)
Posted by: “RUSSIE-—— >^..^<”

PLASTIC GALLON MILK JUG

Cut off top with a knife just above the handle and use as a scoop for kitty litter, birdseed, etc.

EGGS IN A WRAP

Spread 1 oz soft goat cheese on a whole wheat wrap. Add 1 egg, scrambled, and 1 cup baby spinach leaves, fold wrap, then serve...

[above is a hint and a recipe, I had to read it twice..granny]

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23. Buttery (Brittle)-—w/ Mixed Nuts
Posted by: “RUSSIE-—— >^..^<”

BUTTERY BRITTLE

Line cookie sheet with foil, butter foil. In saucepan, heat 1 cup sugar, 1/3 cup water, and 1/4 cup light corn syrup to boiling, stirring. Cook until amber. Stir in 2 tbs butter. Stir in 1/2 tsp baking soda. Remove from heat. Quickly stir in 1 1/2 cups mixed nuts. Immediately pour onto cookie sheet, spread in thin layer. Cool, break into 1 1/2” pieces, then serve.
MAKES ABOUT 1 POUND OF BRITTLE...

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24. Boston Cream (Cupcakes)-—w/ Glaze
Posted by: “RUSSIE-—— >^..^<”

BOSTON CREAM CUPCAKES

CUPCAKES:
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp each baking powder and salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
2 tsp vanilla
1 cup buttermilk
FILLING:
3 oz pkg cook & serve vanilla pudding
1 1/4 cups milk
1/2 tsp vanilla
CHOCOLATE GLAZE:
8 oz semisweet chocolate, chopped
1/3 cup each sugar and water
3 tbs unsalted butter, softened

(CUPCAKES)-—Heat oven to 350 degrees. Line 18 muffin cups with paper liners. In a bowl, whisk flour, baking soda, baking powder and salt until blended. Beat butter and sugar in a bowl until light and fluffy. Add eggs until blended. Beat in vanilla.
*Alternately beat in flour mixture and buttermilk until blended. Spoon 1/4 cup batter into each muffin cup. Bake 20 min. or until done. Cool 5 min. remove from pan to cool completely.
*(FILLING)-—Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl, cover surface directly with plastic wrap and refrigerate until cold.
*(GLAZE)-—Place chocolate, sugar and water in a saucepan. Cook stirring until melted and smooth. Remove from heat, stir in butter until it melts and mixture is smooth. Let cool.
*(TO ASSEMBLE)-—Slice off top of cupcakes to come to top of paper liners. Spread cut surface with 1 tbs filling. Top with cupcake top. Spoon 1 tbs glaze onto top center of each, easing it over top, then serve.
MAKES 18 CUPCAKES...

Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

http://thespicedlife.blogspot.com/

Blueberry-Rhubarb Crisp
Recipe by The Spiced Life
*This makes enough for a deep 9X13 casserole—cut it in half for a 9 or 8 inch square pan.

Topping
1 cup pecan halves, chopped fairly small but not tiny
2 cup old fashioned rolled oats
1 t fine salt
1 cup light brown sugar3/4 cup AP flour
1/2 t Ceylon cinnamon
1/2 cup (1 stick) unsalted butter, cold and cubed

Filling
1 1/2 lbs fresh or frozen blueberries
2 lbs chopped rhubarb, fresh or frozen
juice of half lime (I used more but it was a bit too sour so I am guessing as to this amount)
1/2 t fine salt1 cup sugar
2/3 cup AP flour

Preheat the oven at 350 F for frozen fruit or 375 F for fresh. Reduce by 25 degrees for convection ovens (I did use mine).

Mix all of the dry ingredients for the topping. Cut the butter into them—I do this in a stand mixer on speed 2 which saves a lot of hassle. Set aside.

Toss the filling ingredients together until everything is evenly distributed. Dump the filling into the pan and smooth it even if it is not. Pick up the topping in handfuls and squeeze it into clumps, covering the whole pan. Place it in the oven—bake for 40-50 minutes, until bubbling and browned for fresh. For frozen, baked for 25 minutes, then increase the temperature to 375 F and bake for another 30-40 minutes, until bubbling and browned. I start with a lower temperature for the frozen to give the inside time to catch up with the outside.

Preferably cool completely before slicing but as you may be able to tell from my pictures, we could not wait. Serve with a good vanilla bean ice cream.

http://thespicedlife.blogspot.com/

Thai Influenced Stir Fried Pork & Vegetables With Kaffir Peanut Sauce
Inspired by Rebar: Modern Food Cookbook, by Audrey Alsterberg and Wanda Urbanowicz

Marinade
*The marinade is very much to taste so quantities are approximate and taste as you go.

3 T light Chinese soy sauce
3 T fish sauce
2 T Chinese dark soy sauce
1 T molasses
1 T lime juice
1 T minced garlic
1T minced ginger
sugar to taste (start at 1 T)

Kaffir Peanut Sauce
10 oz light coconut milk
1/2 cup smooth peanut butter
1 T dark soy sauce
2 t fish sauce
1 T lime juice
1 T minced ginger
1 T minced garlic
2 T light brown sugar
1/2 t commercial red Thai curry paste
6 kaffir lime leaves, middle veins removed and leaves ripped in half (use fresh or frozen only)

The Stir Fry
2 lbs pork tenderloin, cut into bite sized pieces
the marinade from above
2 T vegetable oil
1 medium onion, thinly sliced (I forgot but would use next time)
2 large handfuls of snow peas
1 large sweet bell pepper, thinly sliced
2 small-medium zucchini, cut into half-rounds
1/2 of small head of Napa cabbage, shredded
1/3 cup chopped roasted peanuts (unsalted preferred but I used salted)
1 handful Thai basil, sliced into chiffonade (I had to use regular basil)

First make the marinade by whisking together all of the ingredients and then adding sugar to taste. You could also adjust the lime juice to taste. Toss it with the pork and marinade for at least 30 minutes, preferably several hours.

While prepping the ingredients for the stir fry, begin the Kaffir Peanut Sauce by placing the ginger, garlic, kaffir lime leaves and coconut milk in a small saucepan. Bring it to a boil and then cover it and turn the heat off. Let the flavors infuse while you prep everything else.

When everything is sliced and ready to be stir fried, return to the sauce. Turn the heat back on and whisk the lime juice, brown sugar, red curry paste, fish sauce, soy sauce and peanut butter into it. When it is smooth, taste for sugar and fish sauce (sweet and salty), keeping in mind that the marinade will also be salty. Set aside, covered.

Drain the marinade off of the pork, reserving the marinade. Heat a large wok or nonstick skillet over high heat. Add the oil and when it is hot, add the pork. Cook until it is browning and slightly pink in the middle still. Add the onions and zucchini and cook for another minute or 2, tossing. Add a few tablespoons of the reserved marinade, enough to coat the pork and veggies (discard the remaining marinade). Add the pepper and cabbage and cook, tossing, until the cabbage wilts down, 2 minutes or so. Next add the pea pods and cook for 1-2 minutes. When everything is cooked to desired doneness (I like my pea pods a little soft but still bright green, for example), turn the heat off and toss the chopped peanuts and basil in. Serve with jasmine rice and drizzled with the kaffir peanut sauce.

Haroset With Dijon Mustard On Hard Boiled Eggs Sprinkled With Sea Salt

I am not a particularly religious person; nor do I stand on much ceremony. When religion and/or ceremony has been a part of my life, my 2 primary concerns have been that guests be made to feel welcome and that nothing be too long. I come from a family that is more comfortable telling a snarky joke than wearing heartfelt emotion on our sleeves.

So when I was invited to a Passover Sedar at a friend’s home, I had no idea what to expect. She is not Jewish, but her family is mixed faith, and they do maintain—to this outsider’s eyes—a somewhat traditional Sedar. (Because I am not Jewish I will not presume to explain the Sedar but the Wikipedia link seems fairly accurate for what I experienced.) Their Sedar was marked by solemnity and levity both, and I felt both welcome and a part of the ceremony. It was a delightful tradition, showcasing brilliantly the ways in which food, culture and family come together.

When I left, my friend’s aunt gave me some leftover haroset (also spelled charoset) to take home with me. Haroset is a fruit and nut paste, frequently made with wine, that is quite sweet and is symbolic of the mortar with which the Jews sealed bricks together when they were slaves in Ancient Egypt. During the ceremony, at one point the haroset is deliberately eaten with matzoh, horseradish, and a hard boiled egg (some of these ingredients may differ from home to home and country to country).

It was a shockingly delicious combination. So when I got home, I used the leftover haroset to make little hardboiled egg dishes for Alex and myself for lunch, comprised of sliced hard boiled eggs, dijon mustard (I wish I had had Dijon with horseradish), the haroset, and coarse grey sea salt. I hate hard boiling eggs—ok I hate peeling hard boiled eggs—so you know I really liked this combination, both at my friend’s home and the version I made for myself the next day, since I immediately boiled myself some eggs for it. I have several more eggs waiting in the fridge for tomorrow as well-and for once I am looking forward to lunch.

Moroccan Style Haroset
Some notes from my hostess, who graciously typed out the recipe for me when I asked for it: Mary [the hostess, my friend’s aunt] got this recipe at a Beth Adam Passover Workshop in 1993. The recipe was... from The New Jewish Holiday Cookbook by Gloria Kaufer Greene. However, the recipe [as provided] did not call for dates. When Allison [my friend] found the original recipe in Greene’s cookbook, it called for dates, which we like.

*Although I typed the ingredients out to match my recipe style, I left the instructions basically as Mary gave them to me.

2 cups walnuts
1 cup blanched slivered almonds
1/2 cup shelled pistachios
10 large figs, preferably Calymiria
20 dried apricots
10 (14-15 regular sized) large pitted prunes
25 pitted dates
1/2 - 2 cups white grape juice
1/2 cup Pesach sweet wine, to taste (you may need more) (this is sweet red wine for Passover, I believe)
1/2 - 2 t cinnamon, to taste
1/4 - 3/8 t salt, to taste

If desired, freeze the dried fruit for 15-20 minutes to reduce stickiness. Using a food processor and working in small batches, process the nuts until fluffy and beginning to make a paste. Add each batch to a large bowl. Then process a large handful of dried fruit at a time, using a little white grape juice each time. Pulsing the food processor helps prevent splatters. Process the fruit until it is fairly finely grated. Add to the large bowl.

Add the minimum amount of Pesach wine, cinnamon and salt and stir thoroughly. Continue to stir, adding more wine and/or grape juice, and cinnamon, tasting until you like it. The amount of liquid depends on the moisture in the fruit. This mixture gets very stiff so extra liquid helps soften it so people can serve themselves at the table. Chill.

Remove from fridge four hours before serving to allow Haroset to come to room temperature. Serve spread on matzoh crackers with beet horseradish (optional).

If desired, pack some in small, disposable plastic containers for guests to take home if they wish.

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - April 14, 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.

3rd Biodiesel Webinar Now Available

The third installment of ATTRA’s farm-scale biodiesel production webinar series, Farm-Scale Biodiesel Production: Taxes and Financial Incentives, is now available for viewing on the ATTRA website (http://attra.ncat.org/video/#biodiesel3).

News & Resources
* USDA Funding to Enhance Market-based Approaches to Conservation
* New SARE Handbook on Multifarm CSAs
* ARS Researching Camelina as a New Biofuel Crop
* University of Illinois Study: Lack of Omega-3 Fatty Acid Linked to Male Infertility
* Farmers Can Consult New Series on Economics of Growing Alternative Crops
* Direct Marketing Livestock and Poultry: A Resource Guide

Funding Opportunities
* Minnesota Agricultural Education Leadership Council Common Fund
* Western SARE Graduate Student Grant
* North Central SARE Professional Development Grant

Coming Events
* Decision Making to Maximize Dairy Profits Workshop
* Organic Veterinary Workshop
* Food Symposium

News & Resources

USDA Funding to Enhance Market-based Approaches to Conservation
http://www.illinoisagconnection.com/story-state.php?Id=316&yr=2010
The U.S. Department of Agriculture announced the availability of approximately $25 million in fiscal year 2010 to fund projects designed to stimulate the development and adoption of innovative conservation approaches and technologies through its Conservation Innovation Grants (CIG) in fiscal year 2010.
The $25 million in CIG funding will be divided into three categories:
- National - Approximately $15 million will be available for proposals that address specific CIG resource concerns nationwide such as energy conservation and climate change.
- Mississippi River Basin - About $5 million will be used to address resource concerns in the Mississippi River Basin. This funding will help USDA further advance its recently announced Mississippi River Basin Healthy Watersheds Initiative for 12 Midwest and Southern states.
- Chesapeake Bay Watershed - Up to $5 million will be available for proposals that address natural resource concerns in the 64,000 square-mile watershed, which includes Maryland, Virginia, Delaware, Pennsylvania, West Virginia, New York and the District of Columbia.

USDA encourages beginning farmers and ranchers, limited resource farmers or ranchers, Indian tribes or community-based organizations that service these groups to apply for grants. Ten percent of the total funding is being set aside for this purpose.
Applicants must submit pre-proposals to NRCS’s National Headquarters in Washington, D.C. by close of business on Monday, April 26, 2010. Full applications for selected pre-proposals must be submitted by June 4, 2010. All CIG projects must include agricultural producers who meet EQIP eligibility requirements. For more information about the EQIP eligibility requirements, please visit: http://www.nrcs.usda.gov/programs/eqip.

New SARE Handbook on Multifarm CSAs
http://sustainableagriculture.net/blog/new-sare-handbook-on-multifarm-csas/
On Monday, April 5, the Sustainable Agriculture Research and Education Program (SARE) (http://www.sare.org/) released a handbook on cooperative marketing for community supported agriculture farms (CSAs). The 130-page manual gives concrete details on strategies for forming and maintaining a multifarm CSA, including advice on staffing, volunteer boards, distribution, and legal topics. Local Harvest: A Multifarm CSA Handbook is available for download as a free PDF (http://sare.org/publications/csa/csa.pdf) (PDF/2.4MB) or you can order a print copy from the SARE website (http://sare.org/publications/csa.htm). This guide is one of the many publications available from SARE Outreach, which features research, practical guides, and other tools related to sustainable production systems and marketing practices.

ARS Researching Camelina as a New Biofuel Crop
http://www.ars.usda.gov/is/pr/2010/100413.htm
Agricultural Research Service (ARS) (http://www.ars.usda.gov/) scientists have long-term studies underway to examine growing camelina as a bioenergy crop for producing jet fuel for the military and the aviation industry. This research supports the recently signed memorandum of understanding between the U.S. Department of Agriculture (http://www.usda.gov/wps/portal/usdahome) and the Department of the Navy (http://www.navy.mil/swf/index.asp) and interests of the Commercial Airlines Alternative Fuels Initiative (http://www.caafi.org/). Native to Europe, camelina (Camelina sativa) is a member of the plant family Brassicaceae and has been grown since ancient times for use as lamp fuel, among other things. The seed’s high oil content has made it a promising candidate as a new source for biofuels.

University of Illinois Study: Lack of Omega-3 Fatty Acid Linked to Male Infertility
http://www.extension.org/pages/University_of_Illinois_Study:_Lack_of_Omega-3_Fatty_Acid_Linked_to_Male_Infertility
According to a University of Illinois study, omega-3 fatty acids may be good for more than heart health. A little-known omega-3 may have implications for treating male infertility. “In our experiment, we used ‘knockout’ mice that lacked the gene responsible for an enzyme important in making docosahexaenoic acid (DHA). In the absence of DHA, male mice are basically infertile, producing few if any misshaped sperm that can’t get where they need to go,” said Manabu Nakamura, a U of I professor of food science and human nutrition. “We looked at sperm count, shape, and motility and tested the breeding success rate, and the mice lacking DHA simply were not able to breed,” said Manuel Roqueta-Rivera, a U of I doctoral student who also worked on the study.

Farmers Can Consult New Series on Economics of Growing Alternative Crops
http://www.leopold.iastate.edu/news/newsreleases/2010/040910_enterprise.html
Thinking about trying a new enterprise? Before taking the plunge, you’ll want to check out the capital, labor and management requirements for the alternative agricultural production possibilities. A new series of crop and livestock enterprise budgets available from the Leopold Center for Sustainable Agriculture and the Beginning Farmers Center at Iowa State University gives farmers a quick overview of what alternative operations might work for them and how. Enterprise budgets for sweet corn, sorghum, popcorn, sheep and beekeeping are provided initially. Budgets covering Christmas trees and raspberries will appear soon. The crop budgets sheets are now available for download on the Leopold Center web site at: http://www.leopold.iastate.edu/pubs/enterprise.html.

Direct Marketing Livestock and Poultry: A Resource Guide
http://www.smallfarms.cornell.edu/pages/projects/workteams/LP/livestock.cfm
The Cornell Small Farms Livestock Program has published a new tool for small farmers in the Northeast: Direct Marketing Livestock and Poultry: A Resource Guide, a farmer-friendly legal guide for producers raising meat birds and livestock. The guide discusses slaughtering and processing at the custom, state, and federal levels and guides farmers through the logistics of the various market channels. While the guide is intended for farmers, it is also helpful to buyers, restaurants, market managers, small processors, extension educators, and many others. The 155-page guide is available on line (http://www.smallfarms.cornell.edu/pdfs/Resource%20Guide%20to%20Direct%20Marketing%20Meat%20and%20Poultry.pdf) (PDF/5.4MB) at the Cornell Small Farms site. CDs can be requested by sending name and address along with $5.00 for shipping and handling to: Dr. Tatiana Stanton, College of Agriculture and Life Science, Department of Animal Science. Morrison Hall Room 114 Ithaca, NY 14853-4801.

More Breaking News (http://attra.ncat.org/news)

Funding Opportunities

Minnesota Agricultural Education Leadership Council Common Fund
http://www.maelc.state.mn.us/Grants/apply.htm
The Minnesota Agricultural Education Leadership Council is accepting grant applications for statewide and regional agricultural education initiatives across Minnesota. The Common Fund Grants Program will have up to $235,000 available in this fiscal year.
Proposals are due May 15, 2010.

Western SARE Graduate Student Grant
https://wsare.usu.edu/grants/?ok=Vw_RFAs
The Graduate Student Grants provide a maximum of $25,000 and may last for up to two years. Those eligible to apply are masters or Ph.D. students enrolled full time (as determined by the institution’s requirements) at accredited colleges or universities in the Western region.
Proposals are due May 28, 2010.

North Central SARE Professional Development Grant
http://sare.org/ncrsare/PDP/pdp.htm
The Professional Development Program provides funds for professional development projects that provide sustainable agriculture training to agricultural professionals and educators in the Cooperative Extension Service, Natural Resources Conservation Service, other governmental agencies, and educators in the profit and non-profit sector serving the food and fiber system.
Proposals are due May 21, 2010.

More Funding Opportunities (http://attra.ncat.org/funding/)

Coming Events

Decision Making to Maximize Dairy Profits Workshop
http://www.centerfordairyexcellence.org/index.php/register-for-dairy-pros.html
April 19, 20, 21, & 22, 2010
Lancaster, Chambersburg, Altoona, Meadville, and Troy, Pennsylvania
The speaker is Wayne Weiland, the Midwest regional manager of Standard Dairy Consulting. Mr. Weiland will discuss how dairy professionals can help producers make better decisions, and will specifically look at evaluating management interventions.

Organic Veterinary Workshop
http://www.farmers.coop/events/detail/cal/event//view-list|page_id-1263/tx_cal_phpicalendar//dr_dettloff_organic_veterinary_workshop-1/?tx_cal_controller[year]=2010&tx_cal_controller[month]=04&tx_cal_controller[day]=21&cHash=443b81ebd7fd979bd55a28cbe
April 21-23, 2010
Viroqua, Wisconsin
This workshop consists of two and a half days of classroom lecture, interactive discussion groups and hands-on cattle work with a special emphasis on organic techniques and materials.

Food Symposium
http://oeffa.org/eventprofile.php?eventid=728&sjt=events
April 22, 2010
Wilmington, Ohio
This event will feature several presenters on such topics as Earth-friendly methods of food production, fresh and green food alternatives, and feeding the world’s growing population.

More Events (http://attra.ncat.org/calendar)

New & Updated Publications

Paddock Design, Fencing and Water Systems for Controlled Grazing (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/08/paddock_design_fencing_and_water_systems_2

Small-Scale Egg Handling
http://attra.ncat.org/calendar/new_pubs.php/2010/04/08/small_scale_egg_handling_1

Alternative Pollinators: Native Bees (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/03/25/alternative_pollinators_native_bees_upda

Question of the Week

What are some resources for information on pricing cuts of beef?
http://attra.ncat.org/calendar/question.php/2010/04/12/what_are_some_resources_for_information__8

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

Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)

Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.

Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)

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.

Woman, I sat down at the computer to check my freepmail and eat a navel orange ... being a good boy on my weight-loss program. And what do I find in my mail, THIS! This delicious series of recipes! Mercy, you’re cruel, Woman.

An interesting news blog, see the chart for the 13th, everything is a minus....ok, so that is not a surprise with the economy as it is....

http://www.smalldeadanimals.com/

Three more historical films from Pathe

Blind Victory Gardener - Hats Off! 1940

Note: The commentator says Mr Sharper has won the ‘Dig For Victory’ Diploma.

Several M/S’s of elderly gentleman Mr Sharper kneeling down picking potatoes from
his allotment in Manchester. The commentator says that he is actually blind. M/S’s
of the man wheeling a barrow round his garden.

FFA (Future Farmers of America) event highlights farming’s move into urban areas

Farming isn’t confined to farms anymore. Growing food, and in some cases raising
animals, is becoming increasingly popular in urban areas, including the city of
Eau Claire, as evidenced by a recent proposal to allow city residents to raise
chickens.

Harvesting Earth Farm in Michigan

MOUNT MORRIS TOWNSHIP - Raising chickens and growing tomatoes sounds like country
life, but it’s all happening in the Flint area.

King Karate’s urban farming program for teens is getting ready for another big summer,
but they need your help.

Urban farming continues to grow in Mid-Michigan. Jacky and Dora King’s Harvesting
Earth Farm is preparing for its third summer season.

“It’s getting bigger and bigger, and it’s spreading throughout Genesee County,”
Jacky said.

Terrefarm - Productive Urban Laboratory and Design/Grow Workshop in Brooklyn, NY

Terreform, a nonprofit architecture collective transforms the rooftop of a building
in downtown Brooklyn into a shelter and farm for urban refugees- people displaced
by the mortgage crisis.

Their two-week project, called Terrefarm, used only materials
found in the building, and involved students and teachers from around the world.

The Good Earth - Durham, North Carolina

DURHAM - A new urban farm has been planted in a vacant lot in Durham as the community
garden trend spreads throughout the city. Triscuit crackers, the nonprofit Urban
Farming and Union Baptist Church joined together Tuesday morning to break ground
on a vegetable and herb garden next to the church and its school on Corporation
Street.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here.
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103308575956&s=1304&e=0016mxZYK42csBI19b43olopcz-buLCi2sAVNsfz4CVX_3s6TzPkHnilpqHtnBBZWmNsmeqzrQecvbs75h_VWm4u4d_39d0RmTGk4rnJOxOlUOWYg4Vr9Ae0Q==]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://www.fda.gov/Safety/Recalls/ucm208587.htm

My-A & Co, Recalls Ground Black Pepper Double Golden Fish 3.5oz Jars Due to Salmonella Contamination

Company Contact:
MY-A & CO
2421 Schuster Drive
Cheverly, MD 20781

FOR IMMEDIATE RELEASE – April 14, 2010 – MY-A & CO. of Cheverly, MD is recalling its 3.5oz jars of Ground Black Pepper Double Golden Fish because they may 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. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections. (i.e. infected aneurysms), endocarditis and arthritis.

The product comes in a 3.5oz plastic jar with no product codes on the jars. The recalled products were distributed in retail stores in 11 states, (GA, TX, IL, MD, VA, NC, OH, NY, MA, ME, FL).

The contamination was discovered after a routine inspection by the State of New York Department of Agriculture revealed the presence of Salmonella in some 3.5oz jars of Ground Black Pepper.

No illnesses have been reported to date in connection with this problem. Consumers who have purchased the 3.5oz jars of Ground Black Pepper are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at (301) 322-1237 and ask for Jessica Moynihan.

###

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Page Last Updated: 04/15/2010

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1. Le Hing Inc. Announces Recall of Baby Walkers Due to Fall Hazard

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10198.html

2. Children’s Hooded Sweatshirts with Drawstrings Recalled by GJC International of Florida Due to Strangulation Hazard

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10199.html

I am tired and will be off line for a couple more days.

My hot water heater flooded the hall and getting a repairman has taken 2 days.

My nephew says he will be here tomorrow, so go on with the party and ignore my absence.

Organizations aim to pepper Austin, Texas with urban farms

Within the buzz of traffic from Koenig Lane and a view of a Texas Gas Service office
and warehouse across the street, Dale Oliverio’s backyard isn’t obviously situated
as a pastoral paradise.

Until recently, his yard was overrun with “weeds and nut grass, and very little
real grass,” he said. “It was such a waste of space. I would mow it every week,
just wasting gasoline.”

Agriculture Department seeds the way for ‘people’s gardens’

Most days, Ed Murtagh spends hours behind his desk in Suite 1028 of the south building
at the U.S. Department of Agriculture, trying to figure out how to conserve energy,
reduce waste and make other environmental improvements.
But starting this month, Murtagh will regularly get up from his desk, walk outside
and literally make the department greener.

Murtagh is among 80 volunteers at the USDA who are lending their sweat and muscle
to an organic garden created by Agriculture Secretary Tom Vilsack along the Mall,
on the grounds of the agency’s headquarters at 14th Street and Independence Avenue
SW.

Tena Kebena, Gardens from dust - A project for urban agriculture in Ethiopia

In 1993 (Ethiopian Calendar, 2000 Gregorian Calendar) two youths named Alemayehu
Akalu & Desalegn Firew established the Tena Kebena & Ginfle Cleaning Association
(TKGCA). Their motivation for this project was seeing all of the problems, pollution,
and rubbish in the local area. They also noticed there were no other youth organizations
and they wanted to help. Soon the organization became 10 members who were all committed
to helping the local community in various ways. Unfortunately, despite the wonderful
intentions, the organization was forced to cease functioning after 3 years due to
lack of resources and support.

Michelle Obama Visits San Diego Community Farm

Returning from Mexico, Michelle Obama made a brief stop Thursday in San Diego to
visit a community garden farmed by international refugees that she called a model
for building healthy communities across the nation and around the world.

Obama toured the New Roots Community Farm to promote her “Let’s Move!” campaign
against childhood obesity. The event kicked off a $1 billion project by The California
Endowment to fund healthy living initiatives in 14 communities across the state,
including the City Heights neighborhood of San Diego, where the community farm
is located.

Kiosk Poster Series Presents Portraits Of San Francisco Community Gardens

SAN FRANCISCO, March 22, 2010 - Director of Cultural Affairs for the San Francisco
Arts Commission Luis R. Cancel is pleased to announce a new Art on Market Street
Kiosk Poster series by artist Binh Danh. Leaves of San Francisco is a series of
photographic posters created in collaboration with six local gardeners from diverse
backgrounds who participate in the Recreation & Parks Department’s Community Garden
Program. Combining a portrait of the gardener tending to his/her garden, a “leaf
print” and an inspirational quote, the posters reveal a range of motivations for
tilling the earth, from family traditions to public service.
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Stories here.
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Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://globalguerrillas.typepad.com/globalguerrillas/2010/04/journal-what-makes-a-home-valuable.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+typepad%2FrzYD+%28Global+Guerrillas%29&utm_content=Yahoo!+Mail

JOURNAL: What Makes a Home Valuable?

Posted: 06 Apr 2010 04:49 AM PDT

This is some counter-trend thinking that might help:

It appears that in the US, the fall in home prices has hit a temporary bottom due to copious amounts of government support and a halt in foreclosure sales by banks. Soon (months), the government support will end and this glimmer of stability will generate a stampede of banks to the exit. Further, strategic defaults will continue to rise as the business sense of the middle class matures beyond the naive.

However, all of this volatility masks a more important shift: the need for a home to be a source of value creation and not just an empty box. As D2 (the second great depression) meanders on, incomes will continue to drop, costs will continue to rise, systemic shocks will create shortages, and security will decline. In this environment, the factors that contribute to the valuation of a home changes.

Old model: Location, location, location. Basically, is the home located in a great school district? Is it within commuting distance to city? Is it close (but not too close) to public transportation (to the extent that is available)?

The problems with this model of valuation within the context of a long running depression and ongoing collapse are legion.

New model:

* Is the home located in a viable community? One that you could work with to solve problems as they emerge?
* Is there a strong tradition of entrepreneurship in the community such that it allows the fast formation of new ventures?
* Is the community defensible? Considerations include geographical footprint, proximity to cities, entry/exit, etc.
* Does the community have arable land available for food production? There are so many factors here, it would take a book just to explore them.
* Can the home produce energy? Does it have solar PV or solar hot water? Does it use geothermal heating/cooling?
* Does the home have sufficient space for or already mature gardens?
* Is the home’s connection to the electricity grid bi-directional?
* Is the connectivity to the global network both redundant and fast?
* Does the home have room for a workshop?
* Are the real estate taxes low enough to avoid liens in the event of inevitable job loss (by at least one of the members of the household) or a reduction in pay?
* Lots more here. Suggestions are welcome.

Good boy, LOL, oranges are good for you, but you know that you like my recipes better.....

When I see the special recipes, I loose all control and rush to get your name at the top of the post.

Hope you are well.

Thank you Dear Lady, I am indeed disgustingly healthy. I have started a new hobby and am enjoying it immensely. ... Gunsmithing.

BTW, I made one of your offered recipes not long ago ... the one with spinach and feta cheese baked in a pie shell. It was goooo ood. Even one of my old cats liked it!

I have started a new hobby and am enjoying it immensely. ... Gunsmithing.<<<