Weekly Roundup - Living On Nothing Edition [Survival Today

Thought for the Day
A problem becomes a problem if we allow it to be a problem.

NancyLand Online Recipes for Sunday

http://www.nancyskitchen.com/May2010recipes/recipes-may16-2010.html

Recipes with Cool Whip

http://www.nancyskitchen.com/cool_whip_recipes.htm

Cucumber Recipes

http://www.nancyskitchen.com/cucumber-recipes.htm

Chicken Recipes and Storage Information

http://www.nancyskitchen.com/chicken.htm

Chicken Stroganoff

8 chicken breasts, boned and skinned
1 16 ounce carton sour cream
1 can cream of mushroom soup
2 cups flour
pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups sharp Cheddar cheese, shredded
oil for frying
cooked rice

Mix sour cream and soup together; set aside. Place flour and all
seasonings together in a small paper bag. Toss each piece of chicken in
flour mixture. Brown chicken in hot oil. Place browned chicken in a 9 x
13 casserole pan. Top chicken with soup mixture and bake at 350F for 45
minutes. Top with cheese during the last 15 minutes of baking. Serve
with rice.
Serves 8.

Daily Newsletter Archives
http://www.nancyskitchen.com/

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/

7,261 posted on 05/18/2010 12:34:44 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: All; Joya; DelaWhere

1.1. File - Simply Off Grid Guides
Posted by: “simplyoffgrid@yahoogroups.com” simplyoffgrid@yahoogroups.com
Date: Sun May 16, 2010 5:10 am ((PDT))

We have put together a series of guides to help folks live more sustainably.

Check them out at
http://www.green-trust.org/ebooks/
and the Living / Wiring for 12 volts at
http://www.green-trust.org/products/

Steve Spence - List Owner

________________________________________________________________________
2a. Solar panels
Posted by: “GaryH”

Hey everyone i was looking on Craigslist and found this ad I don’t know if it’s a good deal or not. I also have to figure fuel prices into this cost and I’m looking at about 350 miles each way so figure $130.00 for fuel. All opinions welcome.

http://carbondale.craigslist.org/mat/1703883942.html

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/simplyoffgrid/

7,262 posted on 05/18/2010 12:39:02 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

1. Stroud’s Chicken Fried Steak
Posted by: “Lynnda”

Stroud’s Chicken Fried Steak

1 2/3 cups flour, divided
1 T. paprika
2 t. salt, divided
1 t. black pepper, divided
1 egg
4 cups milk, divided
6 beef cubed steaks, 5 to 6 oz. each
1 cup vegetable oil, divided

In shallow dish, mix 1 1/3 cups flour, paprika, salt and pepper. In another dish, beat egg with 1 cup milk. Dredge each steak thoroughly in seasoned flour, then coat each with milk mixture and again with flour mixture. Heat 3 T. oil in large skillet over medium heat. Add 3 of the coated steaks and cook for 10 to 15 minutes until golden on both sides, adding 3 T. oil to skillet and turning halfway through cooking. Place steaks on platter and cover to keep warm. Repeat with remaining steaks. Add remaining 1/4 cup oil to skillet and heat over medium heat. Slowly stir in remaining 1/3 cup flour until consistency of paste. Bring to a boil over medium high heat, then slowly add remaining 3 cups milk, stirring constantly. Reduce heat to medium and cook until gravy comes to a boil, stirring constantly. Add remaining 1 t. salt and rest of pepper and mix well. Serve gravy over cooked steaks. Serves 6
Source: Unknown

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2. Corn Cheese Casserole
Posted by: “Lynnda”

Corn Cheese Casserole

1 can cream style corn, 17 oz
2 eggs, slightly beaten
1/2 cup finely shredded sharp cheddar cheese
1/4 cup chopped black olives
1/2 t. salt
1/4 t. pepper
2 T. fine dry bread crumbs
1 T. butter or margarine

Mix first 6 ingredients. Put in greased shallow 1 quart baking dish, sprinkle with crumbs and dot with butter. Bake in preheated 350 oven for 25 minutes or until set. Makes 4 servings.
Source: Women’s Day, circa 1973

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3. Fresh Fruit Sangria
Posted by: “Lynnda”

Fresh Fruit Sangria

1 peach, pitted and thinly sliced
1 plum, pitted and thinly sliced
1 nectarine, pitted and thinly sliced
1 pint raspberries
1 liter dry white wine, such as sauvignon blanc, chilled
1 cup orange liqueur, such as Triple sec, chilled

Place all fruits in large pitcher. Pour in wine and liqueur. Cover sangria and refrigerate until ready to serve. When serving, use a spoon to place a small amount of fruit into each glass. Serves 6
Simplify: Use thawed frozen sliced fruit instead of fresh.
Source:Unknown

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4. Corn Chili Casserole
Posted by: “Lynnda”

Corn Chili Casserole

1 can chili with beans, 15 oz
3 T. frozen chopped onion
1 can corn, drained, 12 oz
1/3 cup shredded sharp cheddar cheese
Chopped parsley

Put chili in 1 quart baking dish. Top with onion and corn, then sprinkle with cheese. Bake in preheated 350 oven 20 minutes or until hot. Sprinkle with parsley. Makes 4 servings.
Source: Woman’s Day, circa 1973

________________________________________________________________________
5. Seaside Shrimp
Posted by: “Lynnda”

Seaside Shrimp

2 lbs. peeled large raw shrimp, 31/40 count
1 cup bottled Caesar dressing
1/4 cu chopped fresh parsley
1/4 cup fresh lime juice
2 garlic cloves, pressed
1 t ground pepper

Preheat oven to 375 to 400. Put all ingredients a baking dish, 13 x 9 inches. Toss to coat. Bake 18 minutes or just until shrimp turn pink, stirring after 9 minutes. Do not overcook.
Serves 8
Source; Southern Living

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6. Creme Du Barry, An elegant Cream of Cauliflower Soup
Posted by: “Lynnda”

Crème du Barry, an Elegant Cauliflower Soup

1 cup cream
1 cup sour cream
2 pkg. frozen cauliflower, defrosted, 10 oz. each
2 onions, chopped
2 shallots, minced, about 2 heaping tablespoons
2 cloves garlic, minced
2 T. lemon juice
1/4 cup butter, 1/2 stick
3 cans chicken broth, 10.5 oz. each
1 T. minced parsley
2 T. minced chives
1/4 t. dill weed

In glass bowl, stir together cream and sour cream and set aside. In large kettle, sauté together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a processor or in a blender in batches, puree cauliflower mixture with some of the broth. Pour the blended soup back into the kettle and add remaining chicken broth, seasonings and herbs. Simmer soup for a few minutes. Add the cream mixture and stir until blended. Heat through and serve with a sprinkling of chives and dill. Serves 6
Note: Entire soup can be prepared 1 day earlier with the exception of adding the creams. Heat soup, stir in the creams and heat through. Renny says that as many times as she has prepared this soup, someone always remarks that it is the best soup they have ever tasted. It is one of her very favorites, as well. When you consider its utter simplicity in preparation, and the incredible results, she hopes you will enjoy it, too.
Source: Renny Darling

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7a. Beef and Broccoli
Posted by: “Rhonda

This is from the Recipe Goldmine website...

~~~~~

Beef and Broccoli

Budget-friendly, quick and great-tasting - can you ask for anything more in a recipe? This stir-fry is one you’ll go to often.

Prep Time: 10 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets
4 cups hot cooked rice

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

2. Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it’s tender-crisp. Serve the beef mixture over the rice.

Tip: To make slicing easier, freeze the beef for 1 hour.

Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.

Makes 4 servings (about 1 1/4 cups each)

Recipe and photograph provided courtesy of Campbell’s Kitchen.
~@~@~@~@~@~@~@~

Rhonda G in Missouri

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8. Gooey Chocolate-Cinnamon Pull-Aparts
Posted by: “Rhonda

This is from the Recipe Goldmine website...

~~~~~

Gooey Chocolate-Cinnamon Pull-Aparts

A chocolate lover’s ultimate breakfast treat, these pull-aparts are equally ideal for an afternoon coffee break or after-school snack.

Prep Time: 10 Min
Total Time: 50 Min
Makes: 10 servings

1 can (17.5 ounces) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1/2 cup miniature chocolate chips, melted
2 tablespoons light corn syrup
1/4 cup miniature chocolate chips
1/4 cup chopped pecans, if desired

1. Heat oven to 350 degrees F. Spray 9-inch round cake pan with cooking spray. Open can of rolls. Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. In small bowl, mix icing, melted chocolate chips and corn syrup. Spread in bottom of pan.

2. Separate dough into 5 rolls. Cut each roll into quarters. Arrange over chocolate mixture.

3. Bake 28 to 32 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. (Replace any topping in pan onto rolls.) Immediately sprinkle with chocolate chips and pecans. Cool 5 to 10 minutes. Serve warm.

Recipe and photograph provided courtesy of Pillsbury - used with permission
~@~@~@~@~@~@~@~

Rhonda G in Missouri

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9a. Baked Potato Casserole
Posted by: “Rhonda

This is from the Recipe Goldmine website...

~~~~~

Baked Potato Casserole

5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 pound ground beef, cooked and crumbled
1 pound shredded cheddar cheese
1 pint sour cream
2 chopped green onions
Salt and pepper, to taste

Mix all ingredients in a casserole dish. Bake at 350 degrees F for 30 minutes.
~@~@~@~@~@~@~@~

Rhonda G in Missouri

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10a. Spareribs Simmered in Orange Sauce
Posted by: “carolsrecipes77”

* Exported from MasterCook *

Spareribs Simmered in Orange Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 pounds country-style pork
spareribs
2 tablespoons vegetable oil
2 medium white onions cut into
1/4 inch slices
1 tablespoon dried ancho chilies — (1 to 2)
seeded and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can tomatoes undrained — (16 ounce)
2 cloves garlic
1/2 cup orange juice
1/3 cup dry white wine
1/3 cup packed brown sugar
1 teaspoon shredded orange peel
1/2 teaspoon salt
1 tablespoon cider vinegar — (1 to 2)
orange wedges optional

Trim excess fat from ribs. Cut into individual riblets.
Heat oil in large skillet over medium heat. Add ribs;
cook 10 minutes or until browned on all sides. Remove to
plate. Remove and discard all but 2 tablespoons drippings
from skillet. Add onions, chilies, cinnamon and ground
cloves. Cook and stir 4 minutes or until softened.
Transfer onion mixture to slow cooker. Process tomatoes
with juices and garlic in food processor or blender until
smooth. Combine tomato mixture, orange juice, wine, sugar,
orange peel and salt in slow cooker. Add ribs; stir to
coat. Cover and cook on LOW 5 hours or until ribs are fork
tender. Remove ribs to plates. Ladle out liquid to
medium bowl. Let stand 5 minutes. Skim and discard fat.
Stir in vinegar; serve over ribs. Serve with carrots and
garnish with orange wedges, if desired. Makes 4-6 servings.

Recipe from Easy Home Cooking SlowCook Recipes
and sent to you by Betty Copeland

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 642 Calories; 28g Fat (40.8% calories from fat); 1g Protein; 89g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 5 Other Carbohydrates.

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11a. Roasted Garlic and Nut-Crusted Fish
Posted by: “Rhonda

This is from the Kraft Foods website...

~~~~~

Roasted Garlic and Nut-Crusted Fish

prep time
10 min
total time
52 min
makes
4 servings

What You Need!
1/2 cup KRAFT Light Sicilian Roasted Garlic Balsamic Vinaigrette Dressing
4 tilapia fillets (1 lb.)
1/4 cup finely chopped PLANTERS Mixed Nuts
2 Tbsp. finely chopped cilantro
1 clove garlic, minced
1 tsp. PLANTERS Peanut Oil
Make It!
POUR dressing over fish in shallow dish; turn fillets over to coat both sides with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine nuts, cilantro, garlic and oil.
HEAT oven to 375°F. Remove fish from marinade; discard marinade. Place fish on lightly greased baking sheet. Top with nut mixture; press lightly into fish to secure.
BAKE 10 to 12 min. or until fish flakes easily with fork.
Kraft Kitchens Tips
Substitute
Substitute KRAFT Light Balsamic Vinaigrette.
Substitute
Substitute your favorite mild white fish, such as flounder, for the tilapia

~@~@~@~@~@~@~@~

Rhonda G in Missouri

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12. Fiesta Chicken Fajitas
Posted by: “ny14467”

Fiesta Chicken Fajitas

1/4 cup prepared Italian salad dressing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 can (11 ounces) Campbell’s® Condensed Fiesta Nacho Cheese Soup
1/3 cup milk
12 flour tortillas (6-inch)
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, peeled, pitted and sliced (optional)

1. Pour dressing into large shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 minutes, turning chicken occasionally.

2. Remove chicken from marinade and place on lightly oiled grill rack over medium-hot coals. Discard marinade. Grill uncovered 15 minutes or until chicken is no longer pink, turning once.

3. In small saucepan mix soup and milk. Over medium heat, heat through, stirring often.

4. Warm tortillas according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

Makes 12 fajitas

This recipe created by Campbell’s.

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13. Fudge Brownies w/ White Chocolate, Toffee & Pecans
Posted by: “ny14467”

Fudge Brownies w/ White Chocolate, Toffee & Pecans

BROWNIE

1 cup all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
12 ounces unsalted chocolate
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tbsp. vanilla extract

TOPPING

3/4 cup toffee pieces
3/4 cup finely chopped pecans
1 1/2 cups white chocolate, coarsely chopped

Preheat oven to 350 degrees. Grease a 12- by 18-inch jelly roll pan. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.

In a medium-sized saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5 to 10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs and the vanilla extract. Add the dry ingredients. Pour the batter into the prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25 to 28 minutes or until a cake tester inserted into the center of pan comes out with moist crumbs attached. Do not overbake.

Let cool for 20 minutes, then sprinkle the white chocolate chunks over the brownies. Allow to cool to room temperature, or overnight, before cutting and serving.

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14. Broccoli And Cheese Soup
Posted by: “carolsrecipes77”

Broccoli And Cheese Soup

2 c. cooked noodles
1 (10 oz.) pkg. frozen chopped broccoli, thawed
3 T. chopped onions
2 T. butter
1 T. flour
2 c. shredded American cheese
salt, to taste
5 1/2 c. milk
Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours.
Makes 8 servings.

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15. Cocoa Macaroon Muffins
Posted by: “ny14467”

Cocoa Macaroon Muffins

2 C. flour
1/2 C. sugar
3 T. cocoa
3 tsp. baking powder
1 tsp salt
1 C. milk
1 egg
1/3 C. vegetable oil
1 1/4 C. flaked coconut, divided
1/4 C. sweetened condensed milk
1/4 tsp. almond extract

In a bowl combine flour, sugar, cocoa, baking powder and salt.
Combine milk, egg and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 T. into 12 greased or paper lined muffin cups.

Combine 1 C. coconut, condensed milk and extract; place 2 tsp. in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut.

Bake at 400 for 20-22 minutes or till muffins tests done.
Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen

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16. Burito Pie
Posted by: “ny14467”

Burito Pie

1 cup Bisquick
1 lb of ground round
1/4 cup water
1 can (16 oz. refried beans)
1 cup thick salsa
1-1/2 cup shredded cheddar cheese

Grease 10 X 1-1/2 pie plate. Preheat oven to 350.

Mix Bisquick water & refried beans in pie plate. Layer remaining ingredients. Bake 30 minutes

Serve with sour cream

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17. Blueberry Stuff
Posted by: “ny14467”

Blueberry Stuff

1 med. container cool whip
2 cans (20 oz) blueberry pie filling
2 small angel food cake (loaf size)

Break-up cake in large pieces; arrange in the bottom of a cake pan.
Spread pie filling over the cake then top with Cool Whip. Refrigerate

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18. Mom’s Favorite Rice
Posted by: “Lynnda”

Mom’s Favorite Rice

tomato meat sauce (store bought or home made)
1/2 lb. rice,cooked
1/4 cup Parmesan cheese, grated
1 small can mushrooms
breadcrumbs

Mix rice and cheese with tomato meat sauce. Mix well. Line a large buttered mold or casserole with bread crumbs. Fill with rice mixture and cover top with breadcrumbs. Bake in slow oven until brown on top.
Source: My Old Recipes

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19. Riz au Oignons et a L’ail
Posted by: “Lynnda”

Riz au Oignons et a L’ail

2 cups water
1 t. salt
1 cup white rice, uncooked
1/4 cup margarine
1/4 cup onions, finely chopped
1 clove garlic minced
1/8 t. black pepper
1 t. Worcestershire
paprika

put water, salt and rice in pan. Bring to vigorous boil over high heat. Turn heat down to low. Cover with lid and simmer for 14 minutes. Remove pan from heat but leave lid on 10 minutes. Allow to cool. Cover and store in refrigerator until time to use. Melt margarine in skillet. Add onions and garlic. Cook, stirring until rice is hot and begins to turn yellow. Sprinkle paprika over the top. Serves 6 to 8
Source: My Old Recipes

________________________________________________________________________
20. In mc
Posted by: “Lynnda”

Brine for Pork or Lamb

2 cups kosher salt
1/2 cup sugar
2 T. black peppercorns
3 bay leaves
4 cups apple cider vinegar
12 cloves garlic, crushed
1 onion, cut in half

Place salt, sugar, peppercorns, bay leaves, vinegar, garlic and onion in large pan over medium high heat. Stir until all salt and sugar has dissolved. Remove from heat and cool to room temperature. When brining pork use a nonreactive pot or plastic container. Completely submerge pork in cold water. Weigh the pork down with a plate. Add the brine and refrigerate for 6 to 24 hours. It’s good to brine pork for at least one day, so allow for enough time. This will help to tenderize and add flavor to this large piece of meat.
Makes 6 1/2 cups brine
Source: unknown

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21a. Chocolate Fudge
Posted by: “Lynnda”

Chocolate Fudge

4 oz. unsweetened chocolate
1 pkg. powdered sugar, sifted, 16 oz
1/8 t. salt
6 oz. cream cheese, softened
1/2 t. vanilla extract
1 cup chopped pecans

Line bottom of an 8 x 8 inch dish with waxed paper. Microwave chocolate in microwave safe dish until melted, stirring frequently. Mix powdered sugar and salt in a bowl. Beat cream cheese in mixing bowl of mixer fitted with a whisk attachment until creamy. Gradually add powdered sugar mixture to cream cheese, beating constantly until smooth. Blend in vanilla. Add chocolate beat until smooth, scraping side of bowl with rubber spatula as needed. Fold in pecans. Press chocolate mixture into prepared dish. Chill for 2 hours or until firm. Cut into 1 inch squares. Makes 64 squares.
Source: Starfish Cafe

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

7,263 posted on 05/18/2010 12:57:24 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Mushroom/Onion Crocked Pot Roast
Posted by: “*~Tamara~*”

Mushroom/Onion Crocked Pot Roast

1 roast of your choice and size
1 env dry onion soup mix
1 can cream of mushroom soup
1/2 c water
cornstarch & water mixture

Put the roast in the crock pot. Add the mushroom soup and then
the onion soup. Pour the water over everything. Cook on high for
5-6 hours depending on how tender you would like the meat. Remove
the roast and set aside. Make your corn starch mixture to about
the consistancy of glue. Add to the “gravy” and heat until it’s
thickened.

This can be served with either noodles or mashed potatoes.

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3. Corn Chip Casserole
Posted by: “*~Tamara~*”

Corn Chip Casserole

1 can refried beans
1 can enchilada sauce
1 can chili beans
1 lb (2 cups) ground meat, browned
2 cups corn chips (even stale ones are OK)
1 cup cheddar cheese, shredded

Stir together everything but the cheese in a 9X13 pan. Bake at 350
degrees for 15 minutes. Add cheese and bake for 5 minutes more.

________________________________________________________________________
4. Brown Sugar Chops
Posted by: “Mary

Brown Sugar Chops

6 pork chops
6 T brown sugar
6 T butter
1 T soy sauce

Preheat oven to 350 degrees. Place the chops in a 13x9-inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of butter on top of the brown sugar. Sprinkle chops with soy sauce. Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until brown.

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5a. Ground Beef Casserole
Posted by: “Mary

Ground Beef Casserole

1 lb ground beef
1 (15 oz) can tomato sauced
1 tsp sugar
1 (8 oz) container sour cream
1 (8 oz) pkg cream cheese
1 (12 oz) pkg uncooked egg noodles
2 c shredded cheddar cheese

Preheat oven to 350 degrees. In a large skillet over medium-high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the beef, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside. Cook noodles according to package directions. Place into a 13x9-inch baking dish, then layer the beef mixture over the noodles. Then layer the sour cream mixture over the beef, and top with cheese. Bake at 350 degrees for 20 to 35 minutes, or until cheese is melted and bubbly.

This is another great group owned by *~Tamara~*

To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

7,264 posted on 05/18/2010 1:02:40 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

1a. Glazed Carrot Raisin Cupcakes
Posted by: “Rhonda

From the Campbell’s website...

~~~~~

Glazed Carrot Raisin Cupcakes
From: Campbell’s Kitchen
Prep: 10 minutes
Bake: 20 minutes

Ingredients:

1 box (about 18 oz.) spice cake mix
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
1/2 cup water
2 eggs
1 medium carrot, shredded
1/2 cup raisins
1 cup confectioners’ sugar
3 tbsp. apple juice

Directions:

PREHEAT oven to 350°F. Place liners in 24 (2 1/2”) muffin-pan cups.
COMBINE cake mix, soup, water and eggs in large bowl and mix according to package directions. Fold in carrot and raisins. Spoon batter into cups, filling almost full.
BAKE 20 min. or until done. Cool completely.
MIX sugar and juice until smooth. Spread on cupcakes. Makes 24.

~~~~~~~~~~

~~~***Rhonda G in Missouri***~ ~~
.

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2a. Yuletide Cheesecake
Posted by: “Rhonda

From the Meals.com website...

~~~~~

Yuletide Cheesecake

This Yuletide Cheesecake makes a delicious elegant dessert for all your holiday dinners.
Estimated Times
Preparation Time 30 mins.
Cooking Time 50 mins.
Refrigerating Time 3 hrs.

Ingredients

CRUST
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted

CHEESECAKE
36 NESTLÉ BUTTERFINGER or Milk Chocolate Jingles
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs

TOPPING
1 container (16 oz.) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions

PREHEAT oven to 350° F.

FOR CRUST:
GREASE bottom and side of 9-inch springform pan.

COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.

FOR CHEESECAKE:
SET aside 12 Nestlé Jingles to use for garnish. Unwrap and cut remaining Nestlé Jingles in quarters.

BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé Jingles over bottom of crust to 1/2-inch from edge. Pour filling into crust.

BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.

FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

REFRIGERATE for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé Jingle.

Serving Size: 12

~~~~~~~~~~

~~~***Rhonda G in Missouri***~ ~~
.

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3a. Cherry-Cream Cheese Coffee Cake
Posted by: “Rhonda

From the Pillsbury website...

~~~~~

Cherry-Cream Cheese Coffee Cake

Prep Time:
20 Min
Total Time:
1 Hr 15 Min
Makes:
12 servings

INGREDIENTS
1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup powdered sugar
2 teaspoons milk

DIRECTIONS
Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle.
On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.

~~~~~~~~~~

~~~***Rhonda G in Missouri***~ ~~
.

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4a. Fudgy Chocolate Torte
Posted by: “Rhonda

From the Betty Crocker website...

~~~~~

Fudgy Chocolate Torte
Moist pockets of fudge will thrill chocolate lovers!
Prep Time:15 min
Start to Finish:3 hr 15 min
Makes:16 servings

1/3 cup sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/3 cup chopped pecans

Heat oven to 350°F. Grease 9- or 10-inch springform pan; lightly flour (or spray with baking spray with flour).

In small microwavable bowl, microwave milk and chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth; set aside.

In large bowl, beat dry cake mix and oil on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy); beat on medium speed 2 minutes. Spread in pan.

Drop chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir pecans into reserved cake mixture; sprinkle over batter. Bake 45 to 50 minutes or until center is set; cool 10 minutes. Remove side of pan; cool completely, about 2 hours. Store covered.

High Altitude (3500-6500 ft): Decrease oil to 1/3 cup.

~~~~~~~~~~

~~~***Rhonda G in Missouri***~ ~~
.

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5. 10 Salsa recipes
Posted by: “Sandy

New Mexico Ceremonial Salsa

6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend throughly. It may
help to do the cherry tomatoes and tomatillos first to
get a liquid consistency and then add in the other
ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7
days.

Great with white corn chips or inside burritos or on
tostados or just in a bowl of beans.

Shrimp Salsa

Your favorite jar salsa
Finely chopped red onions
Finely chopped bell peppers
Finely chopped celery (optional)
Lots of small cooked shrimp (soak in fresh lemon juice
for about 1/2 hour before making salsa)

Mix last four ingredients together, and then stir in
enough jar salsa to coat and hold it all together, serve
with tortilla chips, cucumber rounds, tortilla strips,
pita triangles, etc. You determine amount of each
ingredient upon personal taste; this is wonderful to
serve as an appetizer before a Mexican meal with company.

Kinda Homemade Salsa

A jar of your favorite salsa
1 avocado chopped
1/2 red onion finely chopped
1/2 can kidney beans
2-4 oz of cheddar or Monteray jack cheese cubed
1/2 bell pepper finely chopped

Mix all together and serve. This is a very hearty salsa,
but note it does not keep well, so make only enough to be
eaten at one sitting, although i never have any leftovers
in our house and sometimes have to make two batches.

Similar to Chevy’s Salsa

1 cup water
2 can black beans rinsed
2 28-oz cans diced tomatoes
2 cans tomatoes with green chilies
1 bunch cilantro washed and chopped finely
4-6 tbs chopped garlic (or more to suit taste)
4-5 tbs liquid smoke (put enough in to give it a smoky flavor)
1 cup white corn
Salt and pepper to taste
1-2 tbs adobo seasonings
1-2 tsp cummin

Put all in a bowl and let sit and flavors meld! Awesome
salsa! Enjoy!

Asparagus Salsa

Yield: 3 1/2 cups, 28 servings

1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar

Trim, wash and cut fresh Asparagus into 2-inch pieces.
Steam about 5 minutes or until just crisp-tender. Quickly
cool in ice water and drain. If using frozen Asparagus,
partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big.
Combine all ingredients. Cover and chill thoroughly,
about 3 hours before serving. Store in airtight container
in refrigerator.

Nutrition Facts: Serving size 2 tablespoon, Calories 10,
Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,
Sodium 112 mg

Sweet and Spicy Salsa

1 32-oz can tomatoes
1 4-oz can chopped green chili
1/2 cup green onion, diced
1/2 tsp crushed red pepper
1/8 tsp cayenne pepper
1 tsp cilantro (opt)
1/4 tsp salt
1 1/2 tbs lime juice
2 tbs vinegar
1/3 c sugar

Combine all ingredients in blender. Blend only until all
ingredients are mixed.

Spicy Red Salsa

1 28-ounce can diced tomatoes with juice (I use fire
roasted by Muir Glen If I don’t have fresh. During tomato
season you can substitute 2 pounds fresh tomatoes, but
this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)
3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano

Mix all the ingredients together, including the juice
from the tomatoes. I throw it all in the food processor.
If using fresh tomatoes, you will need to increase the
salt, to taste. Serve or refrigerate. Yummmmmmmy.

This was taken from Sacramental Magic in a Small-Town
Cafe by Br. Peter Reinhart

Erika’s Simple Salsa

Juice of 1 lemon
1 avocado
2-3 ripe tomatoes
1 onion
Jalapeno (to taste)
Cilantro (to taste)

Combine first 2 ingredients and blend well, add chopped
tomatoes and onion. Add remaining 2 ingredients if desired

Laura’s Raw Salsa

Put ingredients in the order given into Vitamix or good
blender:

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)
1/2 medium purple (red) onion
3 large cloves garlic, peeled (or less, to taste)
Juice of 1 whole small lemon or lime
4 lg. Roma tomatoes, or 6 small, quartered
1-3 serrano chili peppers (depending how much heat you
can take! Add more lemon or lime juice if it gets too
hot.)
1/2 tsp Celtic sea salt
1 tbs cold pressed extra virgin olive oil

Run on variable speed #5-6 on your Vitamix, or medium
speed on any other blender, until ingredients are chopped
to desired consistency. You can also make in a food
processor. Do not over mix. Use anywhere you would a
cooked salsa. Yum!

Kathy’s Salsa Fresca

8-10 Roma tomatoes, seeded, if you wish, and coarsely
chopped
1 fresh jalapeno, seeded, unless you want it HOT
1 large, sweet onion finely chopped
1 tbs dry, or 4 tbs fresh cilantro
1 tsp cumin
Dash of salt
Cracked black pepper
2 Tbs lime juice
1 tbsp extra virgin olive oil

Combine tomatoes, jalapeno and onion in a bowl, sprinkle
with salt and let set for 10 to 20 minutes; drain. Add
rest of the ingredients. This is also excellent mixed
with hot pasta for a main dish, or to cooled pasta for a
cold pasta salad.

*~Sandy~*

________________________________________________________________________
6a. Caramel Apple Pastry
Posted by: “Lynnda”

Caramel Apple Pastry

1/2 of a 15 oz. pkg rolled refrigerated unbaked piecrust (1 crust)
1 T. butter
2 cans sliced apples, well drained, 20 oz each
1/2 cup packed brown sugar
1 T. lemon juice
1 t. apple pie spice or ground cinnamon
1 T. purchased cinnamon sugar
Cinnamon or vanilla ice cream optional
Caramel ice cream topping, optional

Preheat oven to 450. Bring piecrust to room temperature in microwave oven as pkg. directs. Set aside. In large ovenproof skillet, melt butter over high heat; stir in drained apple slices, brown sugar, lemon juice and apple pie spice. Spread evenly in skillet. Cook until bubbly. Meanwhile, on lightly floured surface, unroll piecrust. Sprinkle piecrust with cinnamon sugar. Rub into crust with your fingers. Carefully place piecrust, cinnamon sugar side up, over bubbly apple mixture in skillet. Tuck in piecrust around edge of skillet, using a spatula to press edge down slightly. Bake about 15 minutes or until piecrust is golden brown. Cool for 5 minutes. Carefully invert skillet onto a serving platter; remove skillet. Serve warm. If desired, serve with ice cream and caramel topping. Serves 6
Source: Unknown

________________________________________________________________________
7. Chocolate Melting Cakes
Posted by: “Lynnda”

Chocolate Melting Cakes

8 oz. bittersweet chocolate or semisweet chocolate, chopped
6 T. unsalted butter, 3/4 stick
1/2 cup flour
1/2 cup plus 2 T. sugar
1 t. salt
4 eggs

Mix chocolate and butter in pan. Cook over low heat until melted, stirring until smooth. Cool to room temperature. Mix flour, sugar and salt in large bowl. Beat in eggs 1 at a time. Beat for 5 minutes or until mixture is pale yellow and forms slowly dissolving ribbons when beaters are lifted. Fold in the chocolate mixture. Chill in refrigerator for 8 hour or longer. Butter individual soufflé dishes or molds and sprinkle with additional sugar. Spoon the chocolate batter into the dishes. Bake at 325 for 15 minutes or until cakes are set on to top but a tester inserted in center comes out with thick, wet batter still attached. Cool on wire racks. Loosen from dishes with a knife and remove to serving plates. Serves 8
Notes: Neiman Marcus is an upscale Dallas based retailer whose doors first opened in 1907. The store is world famous for its customer service and quality offerings. It also hosts visitors at the Zodiac Room and Mariposa’s Restaurants.
Source: Lone Star to Five Star

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8. Shrimp and Bacon Deviled Eggs
Posted by: “Lynnda”

Shrimp and Bacon Deviled Eggs

12 hard cooked eggs, peeled
3/4 cup reduced fat mayonnaise
1 T. Dijon mustard
1/2 t. ground red pepper
1/8 t. salt
1 cup chopped cooked shrimp
1/3 cup cooked and crumbled bacon
1/4 cup chopped fresh chives

Cut eggs in half lengthwise; remove yolks. Process yolks, mayonnaise, and next 3 ingredients in food processor until smooth. Stir in shrimp, bacon,and chives; spoon into egg whit hales. Cover and chill 4 hours.
Makes 12 servings
Source: Southern Living

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9. Corn on the Cob, cooked in husks
Posted by: “Lynnda”

Corn on the Cob, cooked in husks

Pull off a few outer husks and cut off silk at the top. Wash well. Put in large pot of boiling water, cover and bring to boil. Boil 4 to 5 minutes. Remove from kettle with tongs. Let each person peel off husks as you would peel a banana. Serve with butter or margarine or with any of the following:

Cream cheese topping: To 1 pkg (3 oz) softened cream cheese, add 2 pimientos, chopped, 1/2 t. salt and dash of pepper.

Parsley Butter: Mix 1/4 cup softened butter, 2 T. each chopped parsley and green onion, and 1/2 t. salt and dash of pepper.

Chili Butter: Mix 1/4 cup softened butter, 1 t. chili powder, 1/2 t. salt and dash of pepper.

Dill Butter: Mix 1/4 cup softened butter, 1 t. dillweed, 1/2 t. salt and dash of pepper.

Curry Butter: Mix 1/4 cup softened butter, 1 t. curry powder, 1/2 t. salt and dash of pepper.

Cheese Butter: Mix 1/4 cup softened butter, 1/3 cup finely shredded sharp cheddar cheese, 1/2 t. salt and dash of pepper.

Onion Butter: Mix 1/4 cup softened butter and 1 T. dry onion soup mix.

Sour Cream Topping: To 1/2 cup sour cream, add 3 T. chopped chives or green onion, 1/2 t. salt and dash of pepper.
Source: Woman’s Day, August, 1973

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10. Coffee Hazelnut Shake
Posted by: “Lynnda”

Coffee Hazelnut Shake

1/4 cup cold whole or lowfat milk, 2 oz
1/4 cup Frangelico liqueur, about 2 oz
2 1/2 t. instant espresso powder
8 medium scoops coffee ice cream, about 1 quart or 24 oz, softened until just melty at the edges

Put milk, Frangelico and espresso powder in blender and blend to mix about 15 seconds. Add ice cream and blend several times to break up. With motor off, use a spatula to mash mixture down onto blades. Continue pulsing, stopping and mashing until mixture is blended and thick about 30 to 90 seconds. Pour into chilled glass or glasses and serve. Makes 3 1/2 cups or 28 oz
Source: Thoroughly Modern Milkshakes

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11. Elbows & Beans
Posted by: “Sandy

Elbows & Beans

Makes16 servings
You’re bound to get your daily dose of nutrients in this pasta and beans
medley. Loaded with fresh vegetables, this winning combo is chock full of
goodness. It’s good to eat... and good for you as well.
Ingredients

2 cans (16 oz. each) great northern beans
1 tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups tomatoes, fresh, peeled, cut up
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
Freshly ground black pepper, to taste
1 bay leaf, crumbled
4 cups elbow macaroni, cooked

Drain beans and reserve liquid.
Rinse beans. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots,
celery, and garlic and sautÃ© for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes.
Cook macaroni according to directions on pkg., using unsalted water. Drain
when cooked. Do not overcook. Combine reserved bean liquid with water to
make 4 cups. Add liquid, beans, and cooked macaroni to vegetable mixture.
Bring to boil. Cover and simmer until soup is thoroughly heated stirring
occasionally.

Sandy

________________________________________________________________________
12. Scrumptious Apple Dumpling Cake
Posted by: “Rhonda
This was posted by MARY on Rhondas_Recipe_Exchange (group is closed)

~~~~~

Scrumptious Apple Dumpling Cake

Apple Dumpling Cake provides the perfect complement to any home-cooked
meal. When you’re giving this as a gift, slice into squares or
rectangles, wrap in a simple linen kitchen towel and place in a
basket. If you like, tie a personalized card to the basket.

INGREDIENTS
3 lbs. apples- peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup butter
1 1/2 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350°F and lightly grease a 9 x 13-inch baking dish.
2. Place sliced apples in layers at the bottom of the baking dish.
3. Mix together flour, sugar, baking powder and salt in a medium
sized bowl. Stir in eggs and butter; then pack on top of the apples.
Sprinkle with cinnamon (feel free to add more if desired).
4. Bake your cake in the preheated oven for 40 to 45 minutes, or
until the topping is puffed and golden brown. Wait until cooled and
cut into squares.
.

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13a. No-Bake Strawberry Shortcake
Posted by: “Rhonda
From the Recipe Goldmine website...

~~~~~

No-Bake Strawberry Shortcake

2 pint strawberries
1 package Sara Lee pound cake, thawed, cut into 10 slices
1 1/3 cups blueberries, divided
1 container whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line the bottom of a 12 x 8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place strawberry halves and remaining blueberries on whipped topping to garnish on top. Refrigerate until ready to serve.

~~~~~~~~~~

Rhonda G in Missouri
.

________________________________________________________________________
14. Easy Blueberry Cookies
Posted by: “ny14467”

Easy Blueberry Cookies

1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups pancake mix
1/2 cup chopped pecans
1 cup fresh or frozen blueberries

Cream butter and sugar together in large mixing bowl. Beat in egg, mixing well. Stir in pancake mix and pecans. Fold in blueberries.
Drop by spoonfuls onto cookie sheets and bake for 12 minutes at 350* Cool on wire racks.

________________________________________________________________________
15. Fruit Salad with Lemon Pudding
Posted by: “ny14467”

Fruit Salad with Lemon Pudding

1 (16 oz.) can sliced peaches in juice
1 (16 oz.) can sliced canned pears
1 (10 oz.) can mandarin oranges
1 (16 oz.) can pineapple chunks or tidbits
1 (16 oz.) can crushed pineapple in juice
4 bananas, sliced
1 (3 oz. size) package instant lemon pudding mix(can use sugar free)

Drain all fruit. Reserve juice from pineapple. Cut up peaches and pears into large bowl. Add oranges and pineapple. Pour dry lemon pudding mix and pineapple juice over top. Mix well. Refrigerate overnight. Add sliced bananas just before serving.

________________________________________________________________________
16a. Cookies
Posted by: “Sandy

Oatmeal-Cheesecake Cranberry Bars

2 c. all-purpose flour
1 1/4 c. rolled oats
1 c. packed brown sugar
1 c. butter
12 ounces cream cheese, softened
1/2 c. sugar
2 eggs
2 tsp. lemon juice
1 tsp. vanilla
1 16-ounce can whole cranberry sauce
2 tsp. cornstarch

Preheat oven to 350 degrees. Grease 13x9x2-inch pan. In large bowl, mix
the flour, oats and sugar. Cut in butter until mixture resembles coarse
crumbs. Set aside 1 1/2 c. crumb mixture. Press remaining crumbs into
bottom of prepared pan. Bake for 15 minutes.

Mix cream cheese and sugar on medium speed until light and fluffy. Beat in
eggs, lemon juice and vanilla. Spread mixture onto baked crust. Stir
together the cranberry sauce and cornstarch. Spoon carefully over cream
cheese mixture. Sprinkle with reserved crumbs and bake 40 minutes or until
set. Cool in pan. Cover and chill about 3 hours or until firm. Cut into
bars. Makes 36 bars.

Spicy Gems

1/4 c. dark molasses
1 large egg
1 c. whole wheat flour
2 cubes butter, softened
1 c. sugar
1 1/2 c. unbleached flour
2 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/4 tsp. sea salt
1 c. raisins
Cinnamon sugar for rolling

Mix molasses, egg, whole wheat flour and butter. Let sit a few minutes.
Preheat oven to 375 degrees. Add remaining ingredients to molasses mixture.
Form dough into 1-inch balls and roll each ball in cinnamon sugar. Place 3
inches apart on lightly greased baking sheets. Bake for 9 to 11 minutes.
Makes 5 dozen cookies.

Mom’s Chocolate Chips

1 1/2 c. sugar
1 1/2 c. brown sugar
1 c. butter, softened
1 c. shortening
2 T. hot water
4 eggs
1 T. vanilla
4 1/2 c. flour
1 T. baking soda
1 c. chocolate chips

Cream sugar, brown sugar, butter and shortening. Add hot water, eggs and
vanilla. Mix in flour, baking soda and chocolate chips. Bake at 325 degrees
for 10 to 12 minutes.

Almond Cookies

3 egg whites (I use jumbo eggs)
1/2 c. sugar
1 1/2 c. almonds
1 c. flour

Beat the egg whites until foamy. Gradually add the sugar. Continue beating
until firm. Add the almonds. Mix with a wooden spoon, while adding the flour
gradually. Prepare a cookie sheet with parchment paper and form two loaves
with the mixture using a large spoon (wet your hands to smooth and flatten
slightly). Bake loaves in a 350-degree oven for 30 minutes. Check on
firmness and golden color. Remove from oven. While still hot, cut loaves
into 1/3-inch slices, preferably with a serrated knife. Spread slices on
cookie sheet and bake at 250 degrees for one hour or until golden.

Orange Snowballs

2 1/2 c. finely crushed vanilla wafers
1 c. confectioners’ sugar
1 c. finely chopped pecans or almonds
1/3 c. butter, softened
1/4 c. frozen concentrate orange juice, defrosted
Flaked coconut

Line airtight container with wax paper and set aside. In a large mixing
bowl, combine vanilla wafers, confectioners’ sugar, nuts, butter and orange
juice. Stir until well blended. The mixture will be crumbly. Shape into
3/4-inch balls and roll in coconut. Store them in the refrigerator. Makes
about 3 1/2 dozen cookies.

Best Base Cookie Recipe

Simply add the ingredients you’re in the mood for, the possibilities are
infinite.

1 c. butter, softened
1 c. brown sugar, lightly packed
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 1/4 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 c. add in ingredients

Preheat oven to 350 degrees. Cream butter and sugars. Add eggs, one at a
time. Add vanilla. Combine dry ingredients and add to wet mixture in 1/2-c.
increments. Do not over mix. Stir in 2 c. of add in ingredients (chocolate
chips, nuts, coconut, M&M’s®, etc.). Drop onto cookie sheets by
tablespoonfuls. Bake for 10 to 12 minutes.

Italian Tortollioni - a.k.a. Dunkers

1/2 c. butter or margarine
1 1/2 c. granulated sugar
4 eggs
2 tsp. lemon juice
Rind of 1 lemon
3 to 3 1/2 c. all-purpose flour
4 tsp. baking powder
Dash of salt

Cream butter and sugar. Add eggs, one at a time. Add lemon juice and rind.
Add flour, baking powder and salt to form into a smooth ball. Add just
enough flour to be able to roll pieces of dough the length and width of a
pencil. Dough may also be placed in the refrigerator if too soft until of
texture to be able to roll. Make rolled dough into a bow knot and place on
parchment-lined cookie sheets. Bake in 350-degree oven for 15 minutes or
until done. Rotate cookie sheets at half of baking time.

Snow Ball Cookies

1 c. butter
1/2 c. confectioners’ sugar
2 tsp. vanilla
1 3/4 c. flour
1 c. nuts, crushed
Additional confectioners’ sugar for rolling

Mix all ingredients and roll into balls. Bake on a lightly greased cookie
sheet in 350-degree oven for 8 to 10 minutes or until golden brown. Roll in
confectioners’ sugar. Makes 2 dozen cookies.

Chocolate Chip Pudding Cookies

2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 package (4 serving size) vanilla flavor instant pudding mix
1 tsp. vanilla
2 eggs
12-ounce package chocolate chips
1 c. chopped nuts

Mix flour with baking soda. Combine butter, the sugars, pudding mix and
vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture; then stir in chips and nuts. Drop by rounded
measuring teaspoonfuls on ungreased baking sheets, about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In
high-altitude areas, use large eggs; bake 9 to 11 minutes.

Cream Stars

1 c. (2 sticks) butter, softened
1/3 c. heavy cream
1 tsp. almond extract
2 c. sifted all-purpose flour
Granulated sugar
Pastel Butter Filling (recipe below)

Mix butter, heavy cream, almond extract and flour in large bowl until
creamy. Shape into a ball and flatten slightly. Wrap in plastic and chill
for 1 hour.
Preheat oven to 375 degrees. Roll the dough on a well-floured pastry cloth
(a pillow case works well) with a stocking-covered rolling pin to 1/8-inch
thickness. Cut into 2-inch stars with a cookie cutter. Transfer stars onto a
sheet of wax paper heavily sprinkled with sugar; turn to coat both sides.
Then place on a cookie sheet; prick cookies in 3 places with a fork. Bake at
375 degrees for 6 minutes or until slightly puffed. Cool on a wire rack.
Sandwich the cookies together with Pastel Butter Filling.

Filling.

Ingredients:
1/4 c. (1/2 stick) butter, softened
3/4 c. sifted confectioners’ sugar
1 egg yolk
1/8 to 1/4 tsp. almond extract

Combine ingredients and mix until smooth. If you like, you can divide the
filling for coloring.

Molasses Cookies

3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
1 egg
2 1/4 c. flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Granulated sugar for rolling

Cream together the shortening, brown sugar, molasses and egg. Stir together
remaining ingredients and add to creamed mixture. Mix all thoroughly and
chill dough for 1 to 2 hours. Shape dough into 1-inch balls. Roll in
granulated sugar and place on greased cookie sheet. Bake at 350 degrees for
12 to 15 minutes. Watch that bottoms don’t burn.

Mint Chocolate Chip Cookies

1 c. granulated sugar
3/4 c. vegetable oil
2 eggs
1 tsp. vanilla
1 package mint flavored chocolate morsels
2 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
Granulated sugar for rolling

Preheat oven to 350 degrees. Combine sugar and oil; add eggs and vanilla.
Stir in chocolate morsels. Combine flour, baking powder and salt and add to
creamed mixture. Roll into 3/4-inch balls and bake on ungreased cookie sheet
for 8 to 10 minutes (they shouldn’t be brown). When cool, roll in granulated
sugar.

*~Sandy~*

________________________________________________________________________
17. Silver Berry
Posted by: “Lynnda”

Silver Berry

1 measure raspberry vodka, iced
1 measure crème de cassis, iced
1 measure Cointreau, iced
Frozen raspberry, to decorate

Carefully and slowly layer the three liquors in the order listed in a well iced shot glass or tall thin cocktail glass. They must be well iced first and may need time to settle into their layers. Decorate with a frozen raspberry.
Serves 1
Source: Vodka

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18. Crocodile
Posted by: “Lynnda”

Crocodile

2 measures vodka
1 measure Triple Sec
1 measure Midori
2 measures lemon juice
Cracked ice cubes

Pour vodka, Triple Sec, Midori and lemon juice over ice and shake vigorously until well frosted Strain into a chilled glass. This is certainly a snappy cocktail with a bit of bite. It probably get its name from the spectacular color, a startling shake of green, provided by the Japanese melon flavored liqueur, Midori.
Source: Vodka

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19a. Apple Martini
Posted by: “Lynnda”

Apple Martini

Cracked Ice
1 measure vodka
1 measure sour apple schnapps
1 measure apple juice

Put cracked ice in cocktail shaker and pour in vodka, schnapps, and apple juice. Cover and shake vigorously for 10 to 20 seconds until outside of shaker is misted. Strain into a cocktail glass.
Serves 1
Source: Vodka

________________________________________________________________________
20a. Chocolate Martini
Posted by: “Lynnda”

Chocolate Martini

2 measures vodka
1/4 measure crème de cacao
2 dashes orange flower water
Cocoa powder

Shake the vodka, crème de cacao o and orange flower water over ice until really well frosted. Strain into a cocktail glass rimmed with cocoa powder
Serves 1
For many, this is the ultimate cocktail. It’s named after its inventor, Martini de Anna de Toggia
Source: Vodka

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21a. Metropolitan
Posted by: “Lynnda”

Metropolitan

1 lemon wedge
1 T. superfine sugar
Cracked ice
1/2 measure vodka or lemon vodka
1/2 measure crème de framboise or other raspberry liqueur
1/2 measure cranberry juice
1/2 measure orange juice
2 cranberries, for decorating, optional

Rub outside rim of cocktail glass with lemon wedge and dip into the sugar to frost. Set aside. Put cracked ice into cocktail shaker and pour in vodka, liqueur, cranberry juice and orange juice. Cover and shake vigorously for 10 to 20 seconds until outside of shaker is misted. Strain into the prepared glass, taking care not to disturb the frosting and decorate with the cranberries if you like.
Serves 1
Source: Vodka

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22. Mimi
Posted by: “Lynnda”

Mimi

2 measures vodka
1/2 measure coconut cream
2 measures pineapple juice
Crushed ice
Slice or fan of fresh pineapple

Whizz the first 4 ingredients in a blender for a few seconds until frothy. Pour into a chilled cocktail glass and finish with a piece of pineapple.
Serves 1
Source: Vodka

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23. (Scallops)-—w/ Asparagus Salad & Dressing
Posted by: “Russie

SCALLOPS WITH ASPARAGUS SALAD

10 cups salad greens
1 1/2 tbs unsalted butter
1 1/2 pounds sea scallops
1/2 tsp each salt and pepper
1 pound asparagus
1 pound new potatoes, cut into 1/4” slices
4 tbs extra virgin olive oil
1 shallot, minced
1 tsp Dijon mustard
1 tbs cider vinegar

In a bowl, whisk together vinegar, mustard and shallot. Drizzle in 3 tbs oil, whisking until dressing is emulsified, set aside.
*Bring a (pot) of salted water to a boil. Add potato slices to boiling water and cook 4 min. drain. Cut 1” off of bottoms of aparagus, discard. Cut stalks into 2” pieces.
*Heat remaining oil in a (skillet). Add potato slices to skillet and cover, cook 4 min. Add asparagus pieces to skillet and stir to combine. Sprinkle potato mixture with 1/4 tsp each salt and pepper. Cover and cook an additional 4 min. Remove potatoes and asparagus to a plate, wipe out hot skillet.
*Season scallops with remaining salt and pepper. Return skillet to heat and add half of butter. Add half of the scallops to the skillet and cook 2 min. on the first side, then flip and cook 1 min. on second side. Repeat process.
*Toss salad greens with 2 tbs dressing and divide among plates. Toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and (serve immediately).
MAKES 6 SERVINGS OF SCALLOPS & SALAD...

________________________________________________________________________
24. Mexican Beef (Salad)-—w/ Veggies & Dressing
Posted by: “Russie

MEXICAN BEEF SALAD

Whisk 1/3 cup lime juice, 3 tbs each olive oil and water, 1/2 tsp each minced garlic and ground cumin and 1/4 tsp salt in a bowl.
*Add 4 cups shredded lettuce, 8 oz sliced deli roast beef (cut in strips), 2 diced cucumbers, 1 diced avocado, 1 cup halved cherry tomatoes, 3/4 cup chopped cilantro and 1/2 cup sliced onion, toss.
*Sprinkle with toasted pumpkin seeds or sliced almonds, if desired, then serve.
MAKES 4 SERVINGS OF SALAD...

________________________________________________________________________
25. Cheesy Stuffed (Potato Skins)-—w/ Bacon
Posted by: “Russie

CHEESY STUFFED POTATO SKINS

5 baking potatoes
3 tbs milk, heated
2/3 cup shredded Cheddar cheese
1/2 cup each sour cream and sliced green onions
2 slices cooked bacon, crumbled

(Heat grill). Wrap each potato in foil. Grill 45 min. or until tender. Quarter potatoes lengthwise, remove pulp, leaving 1/2” border.
*In bowl, blend potato pulp, milk and 1/2 cheese, pipe into skins and top with remaining cheese.
*Grill skins 2 min. or until heated. Top with remaining ingredients, then serve.
MAKES 6 SERVINGS OF POTATO SKINS...

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

7,265 posted on 05/18/2010 1:17:20 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

[LOL, I didn’t have a clue as to how it worked....granny]

How do you use Steam Juicers?

First you fill the water pan with water. Place this on the stove and leave to boil. Put the juice kettle on top of the water pan—this is where the juice will collect and be extracted via a hose.

Next you place the rinsed fruit in the steam basket (no need to stem or pit!) and leave to steam. Juice will begin to fill the juice kettle after 40 minutes, and the whole process should take about an hour.

Enthusiasts say that the juice from steam juicers is the best and smoothest they have ever tasted. You can use vegetables as well as fruit. And as well as juices, you can make delicious jellies, syrups and much more.
============ ========= =========

Strawberry Pie Filling

Per Quart

3 and 1/2 cups of fresh strawberries
3/4 cup sugar
1/4 cup plus 1 Tbsp Clear Jel
1 cup water or strawberry juice if you can find natural (NOTE)
3 1/2 tsp lemon juice

Wash and hill strawberries. Leave smaller ones whole and cut large ones in
half.
Place strawberries, up to 7 cups at a time, into 1 gallon of boiling water.
Return to a boil and boil 1 minute. Remove strawberries from boiling water,
drain and place into a large container. Cover with a towel and keep warm and
set aside.

Mix clear jel with sugar. Place water or strawberry juice and clear jel /
sugar
mixture in a saucepan and heat until thickened. Add lemon juice, stirring
constantly. Fold the berries into the hot liquid. Stir gently.

Ladle filing into the prepared jars leaving a 1/2” headspace. Check for air
bubbles. Process jars in a boiling water bath.

Pints and Quarts - 0 to 1,000 feet 30 minutes, 1,001 to 3,000 feet 35
minutes,
3,001 to 6,000 feet 40 minutes and above 6,000 feet for 45 minutes.

Note: You can use strawberry juice to add the flavor and natural sweetness,
but
you can just use cold water, as the strawberry juice can be expensive and
hard
to find.

To visit your group on the web, go to:
http://groups.yahoo.com/group/home_canning/

7,266 posted on 05/18/2010 1:36:38 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

7262 good stuff

thanks

7,267 posted on 05/18/2010 3:50:51 AM PDT by Joya (Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner!)

Kids learn to plant rice at one of the world’s top hotels

Kids can explore the resort’s grounds by horse-cart or trishaw and make visits to
various interesting places, such as the Buddhist prayer hall and the spirit shrine.

The highlight of the excursion will be a visit to the paddy fields where they will
meet the resort’s resident family of water buffalos.

Kids will be offered a change into farmer’s hats, pants, shirts and boots and wind
their way through the rice paddies to the shady field hut where they can sit and
ride a buffalo and learn the special technique of planting rice.

‘Mobile Food Collective’ Rolls into Chicago to Support Urban Farming

A fleet of bikes with custom trailers accompanies the Mobile Unit. The bikes carry
farming and gardening tools and transport the “mods,” the nesting storage bins below
the table, which house programming material.

The accompanying bikes can also be
used to deliver CSA boxes and are dispersed throughout a community to alert and
direct residents to programming happening at the Mobile Unit.

Seattle’s Department of Planning and Development proposes changing codes to encourage
urban agriculture

1. Add and/or clarify definitions for the following key terms: horticulture, aquaculture,
animal husbandry, community gardens (including P-Patch community gardens), and urban
farms. These refined definitions have additional recommendations (below) for regulation
by zone.

2. Allow community gardens (including P-Patch community gardens) as permitted uses
in all zones, with some limitations in industrial zones.

Artist honours Mother Earth through her work and her garden

We have a small suburban garden in the town of Stroud in Gloucestershire, U.K. There
is a growing movement of people, of which we are part, who are inspired to find
different ways of slowing down, working from home, living creatively and simply,
and building community resilience in the face of changing times.

City Stops Rooftop Farm in Queen

It had been a week of furious dawn-to-dark activity building a farm high above an
industrial stretch of Queens: directing traffic along Northern Boulevard, hoisting
truckloads of growing mix up to the roof and raking it over drainage and protective
material. Once the eight-inch layer of engineered soil stretched over the 40,000-square-foot
space, the volunteers could begin planting the 9,000 seedlings awaiting their new
home.

GardenAfrica works in South Africa, Swaziland, Namibia and Zimbabwe

GardenAfrica’s work is currently focused in Southern Africa, where we establish
productive organic training gardens in schools, hospitals and clinics, growing nutritious
food and medicinal herbs. These gardens offer practical and effective solutions
for building community health and livelihoods, ensuring the continuation of vital
botanical and horticultural knowledge through to the next generation of carers and
providers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103417674685&s=1304&e=0015_MO8MceNhKRJ638OBj2ELSmatHNadk2XIuJkSWnpBjt2n-em49BkFXUrnn3O4fybdXJtK5kOHxK6F2Ysq_od3EAUz_SMaxOtTkh3ONEKYYK0S3qOC4kRw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

7,268 posted on 05/18/2010 4:45:55 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
May 18, 2010
Release #10-235

Firm’s Recall Hotline: (888) 594-3730
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Children’s Giraffe Blanket Recalled by Rashti & Rashti Due to Choking Hazard; Sold Exclusively at Target Stores

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Giraffe Security Blankets

Units: About 44,000

Importer: Rashti & Rashti, of New York, N.Y.

Hazard: The balls on top of the giraffe’s horns can detach, posing a choking hazard to young children.

Incidents/Injuries: None reported.

Description: The recall involves the pink “I Love You” security blanket with a giraffe plush head. The blanket measures about 14 inches wide by 14 inches in length. “I Love You” is embroidered on the blanket. Style number Y22230H and “Just One Year a division of Carter’s” are sewn into a label on the blanket.

Sold exclusively at: Target stores from January 2009 through August 2009 for about $9.

Manufactured in: China

Remedy: Consumers should immediately take the recalled blankets away from children and contact Rashti & Rashti for a full refund.

Consumer Contact: For additional information, contact Rashti & Rashti toll-free at (888) 594-3730 between 8:30 a.m. and 9:30 p.m. ET Monday through Friday, or visit the firm’s website at www.rashtiandrashti.com

To see this recall on CPSC’s web site, including a picture of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10235.html

7,269 posted on 05/18/2010 4:58:46 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
May 17, 2010
Release #10-234

Firm’s Recall Hotline: (800) 547-0359
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Children’s Deaths Prompt Recall of Toy Dart Gun Sets Sold Exclusively at Family Dollar Stores

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission (CPSC), in cooperation with Family Dollar Stores Inc., of Charlotte, N.C., is announcing the voluntary recall of 1.8 million toy dart gun sets, due to an aspiration hazard. CPSC and Family Dollar have received reports of two asphyxiation deaths involving a 9-year-old boy in Chicago, Ill. and a 10-year-old boy in Milwaukee, Wis.

If a child places the soft, pliable plastic toy dart in his/her mouth, the toy can be inhaled into the throat and prevent the child from breathing.

The toy dart guns, imported by Henry Gordy International Inc., of Plainfield, N.J., were sold exclusively at Family Dollar stores. Family Dollar is working cooperatively with CPSC to announce this recall because Henry Gordy International has refused to recall the toy dart gun sets.

The “Auto Fire” toy target set is sold with either an orange and yellow toy gun (item #P238) or a blue and yellow toy gun (item #9328), eight orange darts and a small target with numbers from 1 to 20. The gun’s item number is located on one side of the handle in raised lettering. The soft plastic darts measure just over one inch in length and have a small suction cup at one end with a diameter of about ½ inch. The target board is black, yellow, red and green, and measures five inches in diameter. “Gordy Toy” for “Ages 8+” is printed on the packaging.

The toy sets were sold exclusively at Family Dollar stores nationwide from September 2005 through January 2009 for about $1.50.

The products were manufactured in China.

Consumers should immediately take the toy target sets from children and discard them. Consumers can also return the guns and darts to a Family Dollar store for a full refund. For additional information, contact Family Dollar at (800) 547-0359 between 8 a.m. and 5 p.m. ET Monday through Friday, or visit the firm’s website at www.familydollar.com

To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10234.html

7,270 posted on 05/18/2010 5:00:21 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: All; DelaWhere

http://www.kickstarter.com/projects/littlefish/arboravita

arboravita

Project by littlefish farms

“Your friend has recommended that you check out “arboravita”, a Kickstarter project by littlefish farms. http://kck.st/dt8P1J”;

About this project

between the street and the river of the great city
grew two trees of life visible from this side & that.
they each bore thirteen manner of crops,
yielding their fruits each & every month.
and their leaves were served as
medicine for the healing of nations.
~ Book of Revelations 22:2 (wu~ming’s new era translation)

If you simply stick to the technical viewpoint that organic agriculture is agriculture managed without the use of chemicals, you will fail to notice many paradoxical problems you face today. ~ Teruo Ichiraku

on May 8th for one mooncycle, two arboravita (’trees of life’) will sprout out of the cement on the williamsburg waterfront across the water from midtown manhattan as part of the Urban Art Project’s Inaugural Sculpture Exhibition:

http://www.uaprojects.org/current-projects

in June they will be transplanted to a still mysterious location somewhere in north brooklyn where they will plant their roots for the summer season.

crops growing so far: fruits/flowers : strawberry ~ marigold ~ calendula ~ agastache tuttifrutti herbs : mint (spear & cat) ~ greek oregano ~ holy basil ~ curry ~ yarrow ~ german chamomille ~ echinacea purpea ~ chives ~ stevia ~ lambs ear ~ red clover ~ purple sage ~ french lavender veggies : loves-lies-bleeding amaranth ~ onion (several varieties) ~ arugula ~ cactus ~ purslane ~ potato ~ kohlrabi ~ beets ~ brussel sprouts ~ red russian kale ~ beans.

although 90% of the sculptural materials have been salvaged or donated, the necessity of having to compensate for the gap between human deadlines & nature’s time schedule has caused our plant costs to expand exponentially, as many of our homegrown seedlings have yet to reach debutante age.

inspired the teikei (Japan) and organopónico (Cuba) agricultural movements,

http://www.joaa.net/english/teikei.htm#TEIKEI-10
http://en.wikipedia.org/wiki/Organopónico

we have created this urbano-teikei to help cover some of our costs and share the fruits of our labor & love. the synchronic principles of both movements will be remixed with respect & honor to fit our particular cultural paradigm.

we believe it is Just Time to initiate experiments in radically rethinking design on every level of our society in order to rediscover interwoven interdependence, mutual wealth creation & contribution, and a personal purposeful connection with the living beings that sustain & nourish us.

we welcome you to join us on our quixotic quest.

notes:
rewards will be distributed monthly around the time of the new moon & limited by the availability of the harvest at that time. crop distribution will be given in the order of when pledges are received. we have limited the rewards to what we believe the trees can reasonably produce in a 4 month growing season & will honor everyone’s particular preferences to the best of our bounty, nature willing.

if you are not ready, able or willing to make it to brooklyn at some point over the next 4 months to redeem your reward, please consider including an appropriate additional amount for postage costs. we will promise to take care of the handling with care in return. thanks.

we do not make any claims to be “Organic” as per USDA standards (whatever that means), as we are using a synthetic structure to grow organic materials. however, the story of each crop and detailed recipes of soil, fertilizer & pesticides (all carefully prepared & tested to be considered “Organic”) will be fully & freely shared with everyone who participates.

if you happen to be a Corporate Person (profit or non) that is willing to consider shepherding the trees with the NYCDOT, please feel free to contact us & we will gladly share more details.

Project location: Brooklyn, NY

[Yes, he sounds a little [LOL] light, but the base idea is interesting.

He shows a tire at the bottom of a post, that is covered with some kind of bags that are the growing pots.

I am not seeing the fine print tonight, so can only guess at the growing bags, as being burlap or old leather.

An interesting idea that would be fun to play with and if one took the wheels from cars and trucks and used it for a base for the post, it might make a good and simple growing set up. and it is movable.

granny]

7,271 posted on 05/18/2010 11:22:02 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

I am thrilled with my two peach trees planted last year - looks like I should have at least a bushel basket full this year. Unbelievable for trees so young.<<<

Wonderful!!!

Thanks for the info on peaches, the oatmeal sounds good.

I thought of you, at the site where the pole planter in post 7271, they show a bicycle and a hand turned churn and say they want to invent a foot powered churn.

LOL, it would be easier to use an old treadle sewing machine base.

I used the homemade spinner that was built on a sewing machine base, more than I did my fancy spinning wheel.

7,272 posted on 05/19/2010 12:17:22 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

You are welcome, I didn’t check them out so wasn’t sure how useful they would be.

7,273 posted on 05/19/2010 12:18:13 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.freerepublic.com/focus/f-news/2515868/posts

Dow Theorist: Sell Everything Liquid, You Won’t Recognize America By The End Of The Year
The Business Insider ^ | 5-18-2010 | Joe Weisenthal

Posted on Tuesday, May 18, 2010 7:05:51 AM by blam

7,274 posted on 05/19/2010 1:22:52 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: TenthAmendmentChampion

Beer attracts a lot of bugs, LOL, they love it.

It is wonderful to see you posting, thanks for the tip.

7,275 posted on 05/19/2010 2:26:46 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Dominguez Family Enterprises Issues Allergy Alert on Mexican Bread Product

Tue, 18 May 2010 15:43:00 -0500

Dominguez Family Enterprises, of Hood River, Ore., is voluntarily recalling three Mexican bread products due to undeclared Whey (Milk), Soy Flour, and Wheat. People who have an allergy or severe sensitivity to Whey (Milk), Soy Flour, and Wheat could run the risk of serious or life-threatening allergic reaction if they consumed these products

http://www.fda.gov/Safety/Recalls/ucm212458.htm

7,276 posted on 05/19/2010 9:41:08 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - May 19, 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.

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
* Resources Available for Conservation Program Sign-up
* Pollinator Management Handbook Available
* Farmers’ Market Directory Still Accepting Updates
* New Publication Provides Energy Efficiency Tips for Grain Dryers
* USDA to Offer Farm Transition Program
* Online Certification Available for Sheep Quality Assurance

Funding Opportunities
* New Jersey Conservation Innovation Grant
* Southern SARE Professional Development Grant
* Tree Assistance Program

Coming Events
* Holistic Grazing Workshop
* Year Round Vegetable Gardening Workshop
* Agriculture and Carbon Markets Workshop

News & Resources

Resources Available for Conservation Program Sign-up
http://bit.ly/aXBvF6
Less than thirty days remain (http://sustainableagriculture.net/blog/usda-announces-2010-csp-application-deadline/) before the June 11th deadline for applications to the 2010 round of the Conservation Stewardship Program (CSP). A number of National Sustainable Agriculture Coalition (NSAC) member groups have resources to help producers sign up for CSP. See http://sustainableagriculture.net/blog/help-for-farmers-in-accessing-csp/?utm_source=roundup&utm_medium=email for a list of the resources.

Pollinator Management Handbook Available
http://www.sare.org/publications/pollinators.htm
“Managing Alternative Pollinators: A Handbook for Beekeepers, Growers and Conservationists” (http://www.sare.org/publications/pollinators.htm) is a first-of-its-kind, step-by-step, full-color guide for rearing and managing bumble bees, mason bees, leafcutter bees and other bee species that provide pollination alternatives to the rapidly declining honey bee. Written by Eric Mader of the Xerces Society Pollinator Conservation Program; Professor of Entomology Marla Spivak; and Elaine Evans, author of “Befriending Bumble Bees,” the book includes expert information on the business and biology of pollination and how-to guidance on raising the alternative bee species.
Related ATTRA Publication: Alternative Pollinators: Native Bees
http://attra.ncat.org/attra-pub/nativebee.html

Farmers’ Market Directory Still Accepting Updates
http://bit.ly/aAu8YX
The USDA National Farmers’ Market Directory is widely used by members of the general public, government officials and policymakers. Consumers use it to find farmers’ markets in their areas, while researchers, non-profits, and academics use it to analyze the farmers’ market industry. To keep the USDA National Farmers’ Market Directory accurate for 2010, please register your market today. The 2010 USDA National Farmers’ Market Directory will be released in late summer/early fall 2010. Register your market by June 4, 2010.

New Publication Provides Energy Efficiency Tips for Grain Dryers
http://www.extension.iastate.edu/news/2010/may/121301.htm
High-temperature grain dryers can dry grain at high speed to better accommodate Iowa’s increasing grain yields and farm sizes. However, both dryer design and management play a role in achieving maximum grain drying energy efficiency. A new publication from Iowa State University Extension addresses some of the factors farmers should consider when deciding to install new or update existing grain drying equipment. Managing High-Temperature Grain Dryers for Energy Efficiency (https://www.extension.iastate.edu/store/ListItems.aspx?Keyword=PM2089f) specifically addresses energy-related dryer design and management considerations for high-temperature systems.

USDA to Offer Farm Transition Program
http://bit.ly/avXYRL
Agriculture Deputy Secretary Kathleen Merrigan announced the Transition Incentives Program (TIP) - a new program under the Conservation Title of the 2008 Farm Bill - to encourage retired or retiring owners or operators to transition their land to beginning or socially disadvantaged farmers or ranchers. Producers who want to apply for the TIP can start signing up on Monday, May 17, 2010. If all program requirements are met, TIP provides annual rental payments to the retiring farmer for up to two additional years after the date of the expiration of the Conservation Reserve Program contract, provided the transition is not to a family member.

Online Certification Available for Sheep Quality Assurance
http://sheepindustrynews.org/sheep_safety/
You can now become Sheep Safety and Quality Assurance (SSQA) Level 1 certified from the comfort of your own home. The American Sheep Industry Association (ASI) (http://www.sheepusa.org/) recently released their newly developed online version of this training. The Level 1 training is designed to educate producers on the basics of assuring safety and quality in American lamb products, to describe and define the safety and quality guidelines, and to assure that producers understand the concepts and reasoning behind the development of the guidelines and the importance of their implementation.

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

Funding Opportunities

New Jersey Conservation Innovation Grant
http://www.nj.nrcs.usda.gov/programs/cig/index.html
The Conservation Innovation Grant program (CIG) is a voluntary program administered by NRCS to stimulate the development and adoption of innovative conservation approaches and technologies. Federal investment in environmental enhancement and protection is leveraged in conjunction with agricultural production. Under CIG, Environmental Quality Incentives Program (EQIP) funds are used to award competitive grants to non-Federal governmental or non-governmental organizations, Tribes, or individuals. The grants require a 50-50 match between the agency and the applicant.
Proposals are due June 4, 2010.

Southern SARE Professional Development Grant
http://www.southernsare.uga.edu/callpage.htm
The Southern Region Sustainable Agriculture Research and Education (SARE) Professional Development Program is requesting pre-proposals for projects of one to two year(s) duration that provide training on sustainable agriculture for agricultural professionals and educators who serve farmers and other interested people in USDA’s southern region. Project outcomes must focus on developing sustainable agriculture systems or moving existing systems toward sustainability.
Proposals are due June 1, 2010.

Tree Assistance Program
http://www.fsa.usda.gov/FSA/webapp?area=home&subject=diap&topic=tap
USDA Farm Service Agency’s (FSA) Tree Assistance Program (TAP) provides financial assistance to qualifying orchardists and nursery tree growers to replant or rehabilitate eligible trees, bushes and vines damaged by natural disasters occurring on or after Jan. 1, 2008, and before Oct. 1, 2011.
Sign-up for the program closes on July 6, 2010.

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

Coming Events

Holistic Grazing Workshop
http://nofavt.org/events/holistic-grazing-workshop
May 29, 1010
Washington, Vermont
Symphony Farm will be offering a 1 day intensive workshop covering the basics of Holistic Grazing. Subjects to be covered are grazing for carbon sequestration, fertility improvement, landscape lay out and design, increasing biodiversity, and self sufficient feed systems.

Year Round Vegetable Gardening Workshop
http://tilth.org/events/oec-classes/urban-gardener-series
June 2, 2010
Portland, Oregon
Explore season extension techniques, from cloches to cold frames, enabling you to extend the garden season beyond the fall and into next spring. Attend this class to learn how easy “off-season” gardening can be and take home some newly sown fall and winter crops for your garden.

Agriculture and Carbon Markets Workshop
http://aginnovations.org/
June 3, 10, 14 and 17
Seattle, WA; Davis, CA; Chicago, IL; and Washington, DC
Agriculture has the opportunity to play a major role in addressing the challenge of climate change. This all-day workshop (http://sustainablefood.org/index.php?option=com_content&view=article&id=105&Itemid=28) explores how the agricultural sector fits into the evolving carbon markets.

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

New & Updated Publications

Aquaponics—Integration of Hydroponics with Aquaculture
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=56

Alternative Pollinators: Native Bees
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=75

Organic System Plans: Livestock Production
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=169

Question of the Week

What information can you give me on estimating yields of greenhouse lettuce?
http://attra.ncat.org/calendar/question.php/2010/05/17/what-information-can-you-give-me-on-estimating-yields-of-greenhouse-lettuce

Conversations from the Field

NCAT’s Katy Deaton recently talked with Jody Hardin of the Certified Arkansas Farmers’ Market (CAFM) network, in Little Rock, Arkansas. (http://attra.ncat.org/interviews/hardin.html)

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.

7,277 posted on 05/19/2010 2:04:21 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Cyber Security Tip ST05-007
Risks of File-Sharing Technology

File-sharing technology is a popular way for users to exchange, or “share,”
files. However, using this technology makes you susceptible to risks such as
infection, attack, or exposure of personal information.

What is file sharing?

File sharing involves using technology that allows internet users to share
files that are housed on their individual computers. Peer-to-peer (P2P)
applications, such as those used to share music files, are some of the most
common forms of file-sharing technology. However, P2P applications introduce
security risks that may put your information or your computer in jeopardy.

What risks does file-sharing technology introduce?

* Installation of malicious code - When you use P2P applications, it is
difficult, if not impossible, to verify that the source of the files is
trustworthy. These applications are often used by attackers to transmit
malicious code. Attackers may incorporate spyware, viruses, Trojan
horses, or worms into the files. When you download the files, your
computer becomes infected (see Recognizing and Avoiding Spyware and
Recovering from Viruses, Worms, and Trojan Horses for more information).
* Exposure of sensitive or personal information - By using P2P
applications, you may be giving other users access to personal
information. Whether it’s because certain directories are accessible or
because you provide personal information to what you believe to be a
trusted person or organization, unauthorized people may be able to
access your financial or medical data, personal documents, sensitive
corporate information, or other personal information. Once information
has been exposed to unauthorized people, it’s difficult to know how many
people have accessed it. The availability of this information may
increase your risk of identity theft (see Protecting Your Privacy and
Avoiding Social Engineering and Phishing Attacks for more information).
* Susceptibility to attack - Some P2P applications may ask you to open
certain ports on your firewall to transmit the files. However, opening
some of these ports may give attackers access to your computer or enable
them to attack your computer by taking advantage of any vulnerabilities
that may exist in the P2P application. There are some P2P applications
that can modify and penetrate firewalls themselves, without your
knowledge.
* Denial of service - Downloading files causes a significant amount of
traffic over the network. This activity may reduce the availability of
certain programs on your computer or may limit your access to the
internet (see Understanding Denial-of-Service Attacks for more
information).
* Prosecution - Files shared through P2P applications may include pirated
software, copyrighted material, or pornography. If you download these,
even unknowingly, you may be faced with fines or other legal action. If
your computer is on a company network and exposes customer information,
both you and your company may be liable.

How can you minimize these risks?

The best way to eliminate these risks is to avoid using P2P applications.
However, if you choose to use this technology, you can follow some good
security practices to minimize your risk:
* use and maintain anti-virus software - Anti-virus software recognizes
and protects your computer against most known viruses. However,
attackers are continually writing new viruses, so it is important to
keep your anti-virus software current (see Understanding Anti-Virus
Software for more information).
* install or enable a firewall - Firewalls may be able to prevent some
types of infection by blocking malicious traffic before it can enter
your computer (see Understanding Firewalls for more information). Some
operating systems actually include a firewall, but you need to make sure
it is enabled.
_________________________________________________________________

Authors: Mindi McDowell, Brent Wrisley, Will Dormann
_________________________________________________________________

Produced 2005 by US-CERT, a government organization.

Note: This tip was previously published and is being
re-distributed to increase awareness.

http://www.us-cert.gov/legal.html

This document can also be found at

http://www.us-cert.gov/cas/tips/ST05-007.html

For instructions on subscribing to or unsubscribing from this
mailing list, visit http://www.us-cert.gov/cas/signup.html.

7,278 posted on 05/19/2010 2:14:39 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

just getting started in this thread, thanks for syrup recipe. My mama used to make hickory bark syrup and I think this will recreate it. (She passed away without giving me the details).
Only difference I see would be to boil the hickory bark until the water is darkened then use your recipe.
Tasty stuff!

7,279 posted on 05/19/2010 4:32:00 PM PDT by vanilla swirl (To argue witha person who has renounced the use of reason is like administering medicine to the dead)

http://thecountypress.mihomepaper.com/news/2010-05-19/Police_Beat

Rowdy raccoon

HADLEY TWP. — A woman told Central Dispatch May 13 that she and her girlfriends locked themselves in her car at their campsite at the Hadley-Metamora State Recreation Area because a raccoon would not leave their campsite. The woman said the animal came out of the woods; took some broccoli from their cooler and wouldn’t leave. Park rangers said they would rescue the woman.

7,280 posted on 05/20/2010 12:12:27 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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