Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
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How To Get Rid of Moths With Natural Repellents
Posted By TipNut On February 13, 2007 @ 9:40 am In Homemade Cleaners, Household | 2 Comments
Mothballs are made from paradichlorobenzene [1] and can cause all kinds of health problems including damage to liver and kidneys. They’re especially hazardous to children [2] if swallowed–and they don’t smell all that good either.
Natural Moth Repellents
* Dried lavender
* Cloves (see How To Make A Clove Apple) [3]
* Rosemary
* Mint
* Thyme
* Cinnamon sticks
* Eucalyptus
* Peppercorns
* Dried lemon peel
* Cedar (chips, balls, planks or essential oil–cedar lined closets, drawers or trunks)
You can make sachets to stash in drawers, trunks or hang in closets out of pretty cotton fabrics, plain cheesecloth, muslin, linen or clean nylons (knee highs or cut pantyhose).
Moth Repellent Sachet Recipes
* 50/50 rosemary and mint
* 1 part dried lavender, 1 part rosemary, 1/2 part dried lemon peel, 1 TBS cloves
* 1 part whole cloves, 1 part whole peppercorns, 2 – 4 cinnamon sticks broken in pieces
* 1 part dried lavender, 1 part dried lemon peel, 1 broken cinnamon stick
* 1 part cedar shavings, 1 part thyme
* 1 part peppermint, 1 part spearmint, 1 part rosemary, 1/2 part thyme
You can mix and match your own recipes, or just use 100% one ingredient if you like.
Tips
* Replace sachets with fresh ones annually. The stronger the fragrance, the better it repels moths.
* To help protect your clothes and linens from the attention of moths, make sure items are laundered and clean before storing away. It also helps to seal items in plastic if possible.
* If you know moths have discovered your storage area, kill larvae by dry cleaning, freezing cloth items for a few days or wash then tumble in the dryer on high heat (if possible). Clean the storage area thoroughly before using again.
Don’t Miss These Tips:
* Fragrant Home: 13 Simmering Pot Recipes [4]
* 10 Ways Herbs Can Freshen Your Home [5]
* Bugs-Be-Gone Bags [6]
Love This Tip? Share It!
Email [7] ~ Facebook [8]
Tweet It [9] ~ Delicious [10]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/how-to-get-rid-of-moths-with-natural-repellents/
URLs in this post:
[1] paradichlorobenzene: http://en.wikipedia.org/wiki/Paradichlorobenzene
[2] hazardous to children: http://www.purdue.edu/dp/envirosoft/housewaste/house/mothball.htm
[3] How To Make A Clove Apple): http://tipnut.com/how-to-make-a-clove-apple/
[4] Fragrant Home: 13 Simmering Pot Recipes: http://tipnut.com/fragrant-home-13-simmering-pot-recipes/
[5] 10 Ways Herbs Can Freshen Your Home: http://tipnut.com/herbs-freshen-home/
[6] Bugs-Be-Gone Bags: http://tipnut.com/bugs-be-gone-bags/
[7] Email: mailto:?subject=Bugs-Be-Gone Bags&body=http://tipnut.com/bugs-be-gone-bags/
[8] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/bugs-be-gone-bags/&t=Bugs-Be-Gone Bags
[9] Tweet It: http://twitter.com/home?status=See http://tipnut.com/bugs-be-gone-bags/
[10] Delicious: http://del.icio.us/post?url=http://tipnut.com/bugs-be-gone-bags/&title=Bugs-Be-Gone Bags : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
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Budget DIY Trellis & Garden Space Tip
Posted By TipNut On March 31, 2009 @ 1:01 pm In DIY Projects, Green Thumb Projects, Popular Tips | No Comments
Today’s feature is from Diggin Food with this idea for an Inexpensive DIY Vegetable Trellis [1]:
Budget Trellis Idea By digginfood.com
My kitchen garden is small—just under 200 square feet—but I managed to cram a ton of vegetables into it by growing summer and winter squash, cucumbers, beans, tomatoes, and peas up trellises. Growing these crops up instead of out frees up a bunch of real estate in our raised beds for beets, carrots, salad greens, flowers, and herbs.
We install a lot of freestanding trellises made out of bamboo and cedar, but last summer we decided to convert our west-facing, 6-foot tall fence into a growing space by installing panels of welded wire mesh on it. The mesh is sold at hardware stores for concrete reinforcing. We bought mesh with four-inch square holes and each 4-foot by 6-foot piece cost less than five dollars. The grand total for this super functional trellis? Fifteen bucks
You’re going to need some fence space to keep the trellis cost low, but it’s well worth it to grow up as the tip suggests–you can squeeze a lot more garden into limited growing space. Plus, if your fence is a bit shabby looking–what better way to hide it !
Please visit the site above for more details on setup–and check out their gorgeous garden pics too (I’m so ready for spring!).
Don’t Miss These Tips:
* A-Frame Vegetable Trellis: {DIY} [2]
* Small-Space Raised Salad Box: {DIY} [3]
* Nifty Magnetic Garden Gloves: {DIY} [4]
Love This Tip? Share It!
Email [5] ~ Facebook [6]
Tweet It [7] ~ Delicious [8]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/budget-trellis/
URLs in this post:
[1] Inexpensive DIY Vegetable Trellis: http://www.digginfood.com/2009/03/inexpensive-diy-vegetable-trellis/
[2] A-Frame Vegetable Trellis: {DIY}: http://tipnut.com/aframe-trellis/
[3] Small-Space Raised Salad Box: {DIY}: http://tipnut.com/salad-box-diy/
[4] Nifty Magnetic Garden Gloves: {DIY}: http://tipnut.com/magnetic-garden-gloves/
[5] Email: mailto:?subject=Nifty Magnetic Garden Gloves: {DIY}&body=http://tipnut.com/magnetic-garden-gloves/
[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/magnetic-garden-gloves/&t=Nifty Magnetic Garden Gloves: {DIY}
[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/magnetic-garden-gloves/
[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/magnetic-garden-gloves/&title=Nifty Magnetic Garden Gloves: {DIY} : Tipnut.com
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Diggin It: No Dig Gardening
Posted By TipNut On April 21, 2009 @ 1:02 pm In Garden & Plants, Outdoor Gardening | 2 Comments
Today’s feature is from Tree Hugger with Try No Dig Gardening For Your Backyard Vegetables [1]:
Harvest From No Dig Garden By treehugger.com
No-Dig Gardening is such a brilliant form of home-based agriculture I was convinced the TreeHugger archives would be rich with its merits. Was very surprised when I only found one mention, in a post chronicling Leonora’s permaculture adventures in New Zealand.
So I launched into the following first-person account of No-Dig, only to discover that in North America the same process might be better known as as Sheet Mulching. Nomenclature aside, it’s worth covering the topic again. Especially if you want to grow your own veggies for a little food security.
The article is rich in information starting with a bit of background on the No-Dig method of gardening then jumping right into step-by-step details showing how to build this gardening system from the ground up (Bonus: lotsa pics).
The idea is to make a foundation of compost/mulch then only use soil where you plant (make a hole in the mulch, stick a handful or two of dirt inside then plant the seedling). This saves on the amount of soil needed and the backbreaking work of planting/seeding/maintaining a large traditional dirt garden (weed growth is greatly reduced). I’m not too familiar with this method of gardening but the plants have all the soil they need to flourish and it’s ideal for moisture and weed control. According to feedback you can practise this No-Dig method with Herb Spirals [2] (the second video shows an example using a soil-less or no-dig method) and Potato Boxes [3].
Please visit the site above for all the details, very interesting!
Don’t Miss These Tips:
* How To Make A Self-Contained Gardening System [4]
* How To Pot A Plant: Gardening Tips [5]
* Homemade Weed Killer Recipes & Tips [6]
Love This Tip? Share It!
Email [7] ~ Facebook [8]
Tweet It [9] ~ Delicious [10]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/no-dig-garden/
URLs in this post:
[1] Try No Dig Gardening For Your Backyard Vegetables: http://www.treehugger.com/files/2009/04/try-no-dig-gardening-for-your-backyard-vegetables.php
[2] Herb Spirals: http://tipnut.com/herb-spiral/
[3] Potato Boxes: http://tipnut.com/grow-potatoes/
[4] How To Make A Self-Contained Gardening System: http://tipnut.com/how-to-make-a-self-contained-gardening-system/
[5] How To Pot A Plant: Gardening Tips: http://tipnut.com/how-to-plant/
[6] Homemade Weed Killer Recipes & Tips: http://tipnut.com/weed-killers/
[7] Email: mailto:?subject=Homemade Weed Killer Recipes & Tips&body=http://tipnut.com/weed-killers/
[8] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/weed-killers/&t=Homemade Weed Killer Recipes & Tips
[9] Tweet It: http://twitter.com/home?status=See http://tipnut.com/weed-killers/
[10] Delicious: http://del.icio.us/post?url=http://tipnut.com/weed-killers/&title=Homemade Weed Killer Recipes & Tips : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
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Weekend Quickies: 20 Summer Garden Crafts
Posted By TipNut On May 15, 2009 @ 1:06 pm In Crafty Ideas, DIY Projects, Green Thumb Projects | No Comments
Today’s feature is from Martha Stewart with Summer Garden Crafts [1]:
Pyramidal Pots Water Fountain Project By marthastewart.com
Twenty surprising ways to show off the season’s prettiest plants and blooms.
Some really lovely projects, most are very simple to make and can easily be done on a weekend afternoon. Here are a few of my favorite ideas:
* Chalkboard Pots: Organize plants and seedlings, and identify homegrown kitchen herbs, by painting the collars of clay pots with stripes of chalkboard paint.
* Sake-Box Planters: Wooden sake boxes topped with plastic wrap can be used as miniature greenhouses for a gift of cuttings.
* Pebble Pots: A layer of small, round pebbles arranged over the soil’s surface looks as neat and tidy as a Japanese garden.
* Pots of All Stripes: Give new life to old terra-cotta pots by painting them to create coordinating stripes.
* Natural Plant Markers: Unsightly sticks and flags look like trespassers in your herbs. Instead, make tags out of flat, smooth stones that appear as though they belong in your landscape.
* Pyramidal Pots Water Fountain: (As seen in picture above) You don’t need a lakefront property to enjoy the benefits of backyard water. Stacked pots filled with a pump and filled to the brim produce sounds reminiscent of lapping waves.
You can view the project gallery by visiting the site listed above, then you’ll see a link for each project beside its picture in the gallery–click that and you have all the How-To instructions for that particular project. Nice collection!
Don’t Miss These Tips:
* How To Make A Garden Fountain [2]
* Make a Big Splash with a Tiny Water Garden [3]
* How To Make A One-Pot Indoor Herb Garden [4]
Love This Tip? Share It!
Email [5] ~ Facebook [6]
Tweet It [7] ~ Delicious [8]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/garden-crafts/
URLs in this post:
[1] Summer Garden Crafts: http://www.marthastewart.com/photogallery/summer-garden-crafts
[2] How To Make A Garden Fountain: http://tipnut.com/how-to-make-a-garden-fountain/
[3] Make a Big Splash with a Tiny Water Garden: http://tipnut.com/make-a-big-splash-with-a-tiny-water-garden/
[4] How To Make A One-Pot Indoor Herb Garden: http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/
[5] Email: mailto:?subject=How To Make A One-Pot Indoor Herb Garden&body=http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/
[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/&t=How To Make A One-Pot Indoor Herb Garden
[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/
[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/&title=How To Make A One-Pot Indoor Herb Garden : Tipnut.com
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How To Make A Self-Contained Gardening System
Posted By TipNut On February 22, 2008 @ 1:38 pm In Garden & Plants, Green Thumb Projects | 1 Comment
Today’s feature is from Josho.com with a tutorial for How To Make A Self-Contained Gardening System [1].
These gardening systems are perfect for apartment dwellers or those who don’t have time to manage a full-sized garden yet wish to enjoy growing some of their favorite herbs and vegetables.
Self-contained gardening systems discourage weed growth and can yield more per plant than growing in a regular garden.
The site also shares a reference from EarthBox – pdf [2] (a commercial alternative) which includes planting and growing instructions.
Don’t Miss These Tips:
* Diggin It: No Dig Gardening [3]
* How To Pot A Plant: Gardening Tips [4]
* Installing An Automated Drip System [5]
Love This Tip? Share It!
Email [6] ~ Facebook [7]
Tweet It [8] ~ Delicious [9]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/how-to-make-a-self-contained-gardening-system/
URLs in this post:
[1] How To Make A Self-Contained Gardening System: http://www.josho.com/gardening.htm
[2] EarthBox – pdf: http://www.earthbox.com/pdf/earthbox_planting_instructions.pdf#Earthbox(TM) Planting Guide - PDF
[3] Diggin It: No Dig Gardening: http://tipnut.com/no-dig-garden/
[4] How To Pot A Plant: Gardening Tips: http://tipnut.com/how-to-plant/
[5] Installing An Automated Drip System: http://tipnut.com/installing-an-automated-drip-system/
[6] Email: mailto:?subject=Installing An Automated Drip System&body=http://tipnut.com/installing-an-automated-drip-system/
[7] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/installing-an-automated-drip-system/&t=Installing An Automated Drip System
[8] Tweet It: http://twitter.com/home?status=See http://tipnut.com/installing-an-automated-drip-system/
[9] Delicious: http://del.icio.us/post?url=http://tipnut.com/installing-an-automated-drip-system/&title=Installing An Automated Drip System : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
http://sewinspired.blogspot.com/p/free-tutorials.html
[She likes quilting]
Free Tutorials
Quilting and Quilt Block Tutorials
Quilt Binding Tutorial
Free Motion Machine Quilting Tutorial
Quilt Basting Tutorial
Chicken Quilt Block Tutorial
Crooked Pumpkin Quilt Block Tutorial
Sewing Project Tutorials
Charm Pack Dress Tutorial (for babies and toddlers)
Basic Kids’ Cape Tutorial
Sewing Technique Tutorials
How To Make a T-Shirt
T-Shirt Neckband Tutorial
T-Shirt Bound Neckline Tutorial
Attached Elastic Waistband Tutorial
Jeans Front Pocket Tutorial
Serger Rolled Hem Tips
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Plant Related Gifts You Can Make
Posted By TipNut On May 2, 2008 @ 1:15 pm In Beauty & Home Spa, Green Thumb Projects | No Comments
Today’s feature is from You Grow Girl with Plant Related Gift Ideas On The Cheap [1]:
Herb Mix Recipes:
Every year my recipes are different but they are always based on what I think are the three things people want out of a bath; to heal, to revitalize or to relax.
As a result I mix my herbs accordingly. I always add a few extra ingredients aside from herbs to each bag. I add rolled oats (coarsely ground in the blender first) for moisturizing and soothing, epsom salts for muscle relaxation and celtic sea salt (as opposed to table salt) for its healing properties. Powdered milk or citrus peel can also be added. I have listed this year’s recipes below and a listing of other potential ingredients at the side.
Visit the site for directions and recipes for making herbal bath teas (really easy to do, cheap to make and lovely to use). I also have a bunch of ideas here:
1. Homemade Herbal Sleep Pouches [2]
2. Homemade Herbal Bath Bag Recipes [3]
3. Homemade Shower Spa Bags [4]
4. Homemade Rose Dusting Powder Recipe [5]
5. Homemade Potpourri [6]
Tip: You can use these to fill small spa gift baskets [7].
Careful: Make sure to use herbs, plants and flowers that are pesticide free. You’ll also find more bath & beauty recipes in the Beauty & Health category [8].
Don’t Miss These Tips:
* 42 Pampering Beauty & Spa Gifts To Make [9]
* 5 Homemade Bath Salts & Soaks [10]
* Homemade Herbal Bath Bag Recipes [3]
Love This Tip? Share It!
Email [11] ~ Facebook [12]
Tweet It [13] ~ Delicious [14]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/plant-related-gifts-you-can-make/
URLs in this post:
[1] Plant Related Gift Ideas On The Cheap: http://www.yougrowgirl.com/use/giftideas_bathtea.php
[2] Homemade Herbal Sleep Pouches: http://tipnut.com/homemade-herbal-sleep-pouches/
[3] Homemade Herbal Bath Bag Recipes: http://tipnut.com/homemade-herbal-bath-bag-recipes/
[4] Homemade Shower Spa Bags: http://tipnut.com/homemade-shower-spa-bags/
[5] Homemade Rose Dusting Powder Recipe: http://tipnut.com/homemade-rose-dusting-powder-recipe/
[6] Homemade Potpourri: http://tipnut.com/homemade-potpourri-101/
[7] fill small spa gift baskets: http://tipnut.com/homemade-gift-baskets/
[8] Beauty & Health category: http://tipnut.com/category/beauty-health/
[9] 42 Pampering Beauty & Spa Gifts To Make: http://tipnut.com/beauty-spa-gifts/
[10] 5 Homemade Bath Salts & Soaks: http://tipnut.com/5-homemade-bath-salts-soaks/
[11] Email: mailto:?subject=Homemade Herbal Bath Bag Recipes&body=http://tipnut.com/homemade-herbal-bath-bag-recipes/
[12] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/homemade-herbal-bath-bag-recipes/&t=Homemade Herbal Bath Bag Recipes
[13] Tweet It: http://twitter.com/home?status=See http://tipnut.com/homemade-herbal-bath-bag-recipes/
[14] Delicious: http://del.icio.us/post?url=http://tipnut.com/homemade-herbal-bath-bag-recipes/&title=Homemade Herbal Bath Bag Recipes : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
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25 Tips For Plants & Flowers – Timeless Wisdom Collection
Posted By TipNut On August 1, 2008 @ 7:54 am In Garden & Plants, Indoor Plants, Outdoor Gardening | No Comments
These tips were collected from a variety of books and magazines from the 1940s and 1950s.
There are a couple treatments suggested that raised my eyebrows (lol), but I included them in the list because they do reflect well the time these were written. Women tried finding uses for everything they had at their disposal.
Enjoy!
25 Tips For Plants & Flowers
1. To grow ivy in water, add a teaspoon of liquid plant food to each pint of water. Never change the water, just add more to it as needed.
2. When retiring the garden tools after a hard summer’s work, place a teaspoon of tea leaves in the container. These magic leaves will guard your tools against rust and corrosion. Your silverware, guns and other metal pieces can be protected too.
3. Cut flowers keep longer if placed in leftover tea, weakened with water. This is good also for house plants.
4. Short-stemmed flowers can be kept fresh by placing them in a bowl or vase of sand that is well moistened.
5. Midday or afternoon is the best time to cut roses and gladiolus.
6. A tablespoon of household bleach added to the water in a vase of zinnias will keep the stems from rotting and you will have fresh flowers longer.
7. To keep flowers from fading, clip the stems off about an inch and let stand in mild solution of glycerin water. They will stay pretty for two or three weeks.
8. Put a teaspoon of sugar in vase of marigolds and it will help to eliminate the odor.
9. Cut flowers will last long if you put the flowers in hot water.
10. Peonies last longer if the stems are split at the bottom with a sharp knife before they are placed in water.
11. To keep flowers from dying when leaving home for several days, fold a newspaper and put under each pot in a tub of water. Place about two inches of water in the tub. Soil will stay moist and plant will be all right.
12. Cut flowers last well with camphor in the water.
13. To keep flowers fresh for cemetery: Mix wet sand in container and place flowers in it. Will keep them fresh for a week.
14. Ice water should never be used on house plants as it checks their growth. Add enough hot water to the cold to make it tepid before putting on the plants.
15. To make geraniums bloom, use bloody chicken water.
16. Never take in old geranium plants and expect blooms; break off new parts and start, they will bloom.
17. Use a bottle cap in the bottom of flower pots over hole before putting in the soil. This makes drainage successful. Broken pieces of pottery or pebbles also provide drainage.
18. For quick dusting of your house fern, set it outdoors and sprinkle with the garden hose after adjust nozzle to a fine spray.
19. Insert a few rusty nails in the soil around your African violets. The blossoms will be larger, more profuse and will have a brighter color. Keep in north window and water from the bottom.
20. Rose bush slips will take root if you stick the stem in a white potato.
21. Repot ferns in May, just before setting out in the garden. Choose a shady part of the garden, away from drafts and wind, and preferable on the north. Ferns thrive in a cool, even temperature, with moisture.
22. Did you know that if you pour 2 tablespoons of castor oil around the roots of your Christmas cactus in October it will bloom in December?
23. Gloxinia or African Violet leaves may be rooted by putting the stem through an empty spool and floating in a glass of water.
24. One of the best fertilizers for potted plants is chimney soot, provided it is free from salt.
25. To make a fern healthy and grow fast, put a piece of fresh meat in the pot every few weeks; must not be salty.
Here are more tips from the Timeless Wisdom Collection to enjoy:
* 50 Tips For Sewing [1]
* 50 Laundry & Mending Tips [2]
* 32 Household Tips [3]
* 35 Kitchen Tips [4]
* 45 Cooking & Baking Tips [5]
Don’t Miss These Tips:
* Old-Time Tips For Flowers & Plants: Timeless Wisdom [6]
* 25 Cooking & Baking Tips – Timeless Wisdom Collection [7]
* Cooking Tips {Vegetables} Timeless Wisdom Collection [8]
Love This Tip? Share It!
Email [9] ~ Facebook [10]
Tweet It [11] ~ Delicious [12]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/tips-for-plants-flowers/
URLs in this post:
[1] 50 Tips For Sewing: http://tipnut.com/50-tips-for-sewing/
[2] 50 Laundry & Mending Tips: http://tipnut.com/laundry-mending-tips/
[3] 32 Household Tips: http://tipnut.com/32-household-tips-a-collection-of-timeless-wisdom/
[4] 35 Kitchen Tips: http://tipnut.com/35-kitchen-tips-a-collection-of-timeless-wisdom/
[5] 45 Cooking & Baking Tips: http://tipnut.com/45-cooking-baking-tips-a-collection-of-timeless-wisdom/
[6] Old-Time Tips For Flowers & Plants: Timeless Wisdom: http://tipnut.com/tips-plants/
[7] 25 Cooking & Baking Tips – Timeless Wisdom Collection: http://tipnut.com/25-cooking-baking-tips/
[8] Cooking Tips {Vegetables} Timeless Wisdom Collection: http://tipnut.com/cooking-tips-vegetables/
[9] Email: mailto:?subject=Cooking Tips {Vegetables} Timeless Wisdom Collection&body=http://tipnut.com/cooking-tips-vegetables/
[10] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/cooking-tips-vegetables/&t=Cooking Tips {Vegetables} Timeless Wisdom Collection
[11] Tweet It: http://twitter.com/home?status=See http://tipnut.com/cooking-tips-vegetables/
[12] Delicious: http://del.icio.us/post?url=http://tipnut.com/cooking-tips-vegetables/&title=Cooking Tips {Vegetables} Timeless Wisdom Collection : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
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How To Build A Herb Spiral
Posted By TipNut On March 16, 2009 @ 1:02 pm In Garden & Plants, Green Thumb Projects, Popular Tips | 2 Comments
A herb spiral is a clever garden trick to grow lots of varieties of herbs, each with different environmental needs (full sun, moist, dry, shade, etc.), in a minimal amount of space. It’s also a clever way to conserve water since each watering flows from the top of the spiral down to the herbs at the bottom, water reaching each of the plants effortlessy.
Herb Spiral Project by welcometovoluntarysimplicity.wordpress.com
Today’s feature is a collection of resources that provide information on what a herb garden spiral is and how to build one.
The first is from Welcome To Voluntary Simplicity with How To Build A Herb Spiral [1]:
Many people seem to be interested in herb spirals, and rightly so if done properly they need little maintenance and can keep you in herbs all year round. For me they encompass all manner of permaculture principles from how close to house you can get it to including a a small pond so frogs can do some of the slug hunting for you.
Basically the idea behind them is to get as many different herbs as possible in a confined area. The spiral and the subsequent height differences mean that you create a number of different environmental conditions which normally would not be possible in a small space. The small area also means that they are ideal for a small garden and harvesting and watering is easy.
The next resource is a video: How To Build Soil and an Herb Spiral
Video Summary:
* You can increase the planting space of a circle about 2 meters in diameter by raising the soil into a spiral which will give you about 9 meters of planting space.
* Keep size in mind when designing your herb spiral, everything should be easily reachable by hand. To start, take a rock and place it at arm’s length to the center, then build around.
* If you build the formation of the spiral with rocks then fill with dirt, the plants won’t get the nutrition that they need. Instead, do a sheet mulch which will provide nutrients and create soil that will break down over time.
* Herb spirals provide different microclimates and soil types for different types of plants. Top center will be a warm, dry and sunny area that is well drained. The bottom will be cool, wet and shady. Choose plants that are well suited to each part of the spiral.
The final resource is another video: Herb Spiral – Permaculture
Video Summary:
* As the spiral foundation, lay cardboard over compostable items (peels, veggies, etc.). The cardboard will break down eventually and the veggies left will have broken down and then add more nutrients to the soil inside the spiral. The cardboard also helps prevent grass from growing underneath and from across the yard.
* Sketch out the spiral design on the cardboard then start laying the bricks over the pattern.
* Do as much building as possible in the center as the center can be up to 4 ft high.
* Use straw to fill up the spiral then water well. The mulch will break down over time as well as do a good job of holding moisture.
* For each spot that will hold a plant, make a hole in the mulch and put one or two handfuls of soil in there. Plant the herb and water.
Very interesting stuff! You don’t need to build a huge spiral garden either, you can start with something small-ish near the kitchen door and just grow a handful of your favorite and most-used cooking herbs. You can also build spiral gardens filled with flowers instead of herbs or do a mixture of both.
Don’t Miss These Tips:
* How To Make A One-Pot Indoor Herb Garden [2]
* How to Build a $15 Compost Bin [3]
* Diggin It: No Dig Gardening [4]
Love This Tip? Share It!
Email [5] ~ Facebook [6]
Tweet It [7] ~ Delicious [8]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/herb-spiral/
URLs in this post:
[1] How To Build A Herb Spiral: http://welcometovoluntarysimplicity.wordpress.com/how-to-build-a-herb-spiral/
[2] How To Make A One-Pot Indoor Herb Garden: http://tipnut.com/how-to-make-a-one-pot-indoor-herb-garden/
[3] How to Build a $15 Compost Bin: http://tipnut.com/how-to-build-a-15-compost-bin/
[4] Diggin It: No Dig Gardening: http://tipnut.com/no-dig-garden/
[5] Email: mailto:?subject=Diggin It: No Dig Gardening&body=http://tipnut.com/no-dig-garden/
[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/no-dig-garden/&t=Diggin It: No Dig Gardening
[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/no-dig-garden/
[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/no-dig-garden/&title=Diggin It: No Dig Gardening : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
- TipNut.com - http://tipnut.com -
How To Make A Butterfly Garden
Posted By TipNut On April 26, 2007 @ 11:28 am In Garden & Plants, Outdoor Gardening | No Comments
Today’s feature tip comes from the University of Minnesota with their details on Creating a Butterfly Garden [1]:
Butterfly gardening involves planning your garden to attract, retain, and encourage butterfly populations. A sample garden plan is shown in Figure 1, and a list of host plants is given in Table 3 and Table 4. Flowers of similar colors grouped together are more attractive to both butterflies and the gardener.
You should select a variety of nectar-producing plants with the aim of providing flowers in bloom throughout the season. This will entice a continuous succession of new visitors to a yard. It is especially important to have flowers in mid to late summer, when most butterflies are active. Flowers with multiple florets that produce abundant nectar are ideal.
They’ve included garden plans as well as a couple dozen plant ideas to choose from. If butterfly gardening is something you’d like to try this year, iVillage’s Garden Web Butterfly Forum [2] is a good place to hang out and ask questions or bounce ideas off those more experienced in the hobby.
Don’t Miss These Tips:
* How To Make A Living Wreath: {Garden} [3]
* Selling Garden Vegetables For Profit: {How-To} [4]
* 25 Cheap or Free Garden Gear Items: Repurposing [5]
Love This Tip? Share It!
Email [6] ~ Facebook [7]
Tweet It [8] ~ Delicious [9]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/how-to-make-a-butterfly-garden/
URLs in this post:
[1] Creating a Butterfly Garden: http://www.extension.umn.edu/distribution/horticulture/components/DG6711e.html
[2] iVillage’s Garden Web Butterfly Forum: http://forums.gardenweb.com/forums/butterfly/
[3] How To Make A Living Wreath: {Garden}: http://tipnut.com/living-wreath-garden/
[4] Selling Garden Vegetables For Profit: {How-To}: http://tipnut.com/vegetables-for-profit/
[5] 25 Cheap or Free Garden Gear Items: Repurposing: http://tipnut.com/garden-gear/
[6] Email: mailto:?subject=25 Cheap or Free Garden Gear Items: Repurposing&body=http://tipnut.com/garden-gear/
[7] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/garden-gear/&t=25 Cheap or Free Garden Gear Items: Repurposing
[8] Tweet It: http://twitter.com/home?status=See http://tipnut.com/garden-gear/
[9] Delicious: http://del.icio.us/post?url=http://tipnut.com/garden-gear/&title=25 Cheap or Free Garden Gear Items: Repurposing : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
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Lavender Vinegar Recipes
Posted By TipNut On December 1, 2006 @ 5:56 am In Beauty & Home Spa, Homemade Cleaners, Recipes | 3 Comments
Lavender is a wonderfully fragrant herb that can be used in cooking. When combined with vinegar, it can also be used for cleaning. Looks pretty and smells nice!
See tips below for preparation and uses of lavender vinegar.
Lavender Vinegar Recipe
Handful of Lavender flowers
1 Pint White Vinegar
* Combine lavender and vinegar, seal and let sit for 6 weeks before using.
Recipe #2
* Fill a jar with lavender (both flowers and stems)
* Pour cider vinegar over top, seal jar and refrigerate
* Shake daily for two weeks
* Strain the vinegar and use
Raspberry & Lavender Vinegar – Recipe #3
1 cup fresh raspberries
5 sprigs of Lavender (approx)
1 quart white wine vinegar
1/3 cup sugar
* Place the rasberries in a large 2 quart jar
* Heat the vinegar with sugar and 1 sprig of lavender until the sugar dissolves (don’t boil)
* Pour vinegar mixture over berries in the jar and mash
* Seal jar and store in a dark, cool place for 3 weeks
* After three weeks, strain jar mixture and divide into sterilized jars (or other glass containers), placing a small sprig of lavender in each
This vinegar would not be suitable for cleaning or beauty aids–cooking additive only.
Recipe #4
1 cup fresh lavender (or 1/2 cup dried)
2 tsp lemon zest
2 cups raw apple cider vinegar
* In a canning jar (quart size), pour vinegar over lavender and lemon zest
* Cover with plastic wrap and seal with jar lid. Store in a cool, dark place for four weeks
* Shake daily
* Strain and then pour vinegar in decorative jars and bottles
* Use in cooking
Recipe #5
2 TBS dried lavender buds
2 cups red vinegar
* Bring to boil and remove from heat
* Set aside for 15 minutes
* Strain
* Store sealed in refrigerator; use for cooking
Lavender Syrup
1 cup sugar
1 cup boiling water
2 TBS dried lavender buds
1 strip lemon zest
* Dissolve sugar into boiling water
* Remove from heat
* Add lavender and lemon zest
* Sit for 20 to 30 minutes
* Strain and refrigerate, use for cooking or on foods
Tips to making lavender vinegar:
* Sterilized jars are a must if vinegar will be used for cooking
* Do not allow vinegar to touch metal
* After straining and ready to use, you can add fresh lavender for cosmetic reasons (looks pretty!)
* Store in a cool dark place, refrigerate cooking vinegar
* You can dilute the vinegar if it’s too strong for your tastes–let sit a few days after diluting
* You can use the vinegar for up to a year if you just plan on using it for cleaning and beauty aids
Uses for lavender vinegar:
* Fruit & vegetable salad dressing
* Marinade for meats and vegetables
* Use to clean floors, mirrors, glass (smells wonderful)–don’t use the sugar recipes for cleaning
* Hair rinse (adds shine and helps with dandruff–dilute first and use 1 part vinegar to 8 part water ratio)
* Facial rinse, blemish aid (dilute with water, use a 1 part vinegar to 8 part water ratio)
* Body splash/deodorizer
* Use in facials (good for oily skin)
* Laundry rinse
* Add to baths
You could also bottle the lavender vinegar in small jars to give as gifts .
Don’t Miss These Tips:
* Raspberry Thyme Vinegar Recipe [1]
* Homemade Lavender Sugar Recipes [2]
* Kitchen Gift Idea: Cranberry Vinegar Recipes [3]
Love This Tip? Share It!
Email [4] ~ Facebook [5]
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Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/lavender-vinegar-recipes/
URLs in this post:
[1] Raspberry Thyme Vinegar Recipe: http://tipnut.com/raspberry-thyme-vinegar-recipe/
[2] Homemade Lavender Sugar Recipes: http://tipnut.com/homemade-lavender-sugar-recipes/
[3] Kitchen Gift Idea: Cranberry Vinegar Recipes: http://tipnut.com/cranberry-vinegar/
[4] Email: mailto:?subject=Kitchen Gift Idea: Cranberry Vinegar Recipes&body=http://tipnut.com/cranberry-vinegar/
[5] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/cranberry-vinegar/&t=Kitchen Gift Idea: Cranberry Vinegar Recipes
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Copyright © 2008 TipNut.com. All rights reserved.
http://www.fda.gov/Safety/Recalls/ucm214220.htm
Claris Lifesciences initiates a nationwide voluntary recall of all lots of Ciprofloxacin Inj. USP 200 mg / 100 mL, Ciprofloxacin Inj. USP 400 mg / 200 mL, Metronidazole Inj. USP 500 mg/100 ml and Ondansetron Inj., 32 mg / 50 mL.
Wed, 02 Jun 2010 12:59:00 -0500
Claris Lifesciences today announces the voluntary nationwide recall of all lots of Ciprofloxacin Inj. USP 200 mg / 100 mL (NDC 36000-008-24), Ciprofloxacin Inj. USP 400 mg / 200 mL (NDC 36000-009-24), Metronidazole Inj. USP 500 mg/100 ml (NDC 36000-001-24), and Ondansetron in 5% Dextrose Inj. 32 mg / 50 mL (36000-014-06) manufactured and distributed by Claris Lifesciences. All lots are being recalled, which were distributed to hospitals, wholesalers and distributors nationwide.
PEDIATRIC INFLUENZA VACCINE - AUSTRALIA (03): ADVERSE REACTIONS
***************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
In this posting:
[1] Chief Medical Officer’s statement
[2] CSL Ltd Press Release
******
[1] Chief Medical Officer’s statement
Date: Tue 1 Jun 2010
Source: CIDRAP (Center for Infectious Disease Research & Policy) News [edited]
http://www.cidrap.umn.edu/cidrap/content/influenza/swineflu/news/jun0110csl-br.html
Australian flu-vaccine probe confirms increased reactions in small children
In a statement today [1 Jun 2010], Dr Jim Bishop said the reactions in
younger children have been linked mainly to Fluvax, made by Australian
producer CSL Ltd. Investigations by the country’s drug regulator, its
vaccine advisory group, and the National Center for Immunization
Research and Surveillance found no clinical, biological, or
epidemiologic factors that would explain the higher rates of fever
with convulsion. The groups put the rate at 9 per 1000 children
vaccinated, versus an expected rate of less than 1 in 1000.
Bishop’s statement prompted an announcement from CSL today [see below]
that it was pulling remaining doses of its vaccine from medical
clinics and distributors and that it would alert doctors about
Bishop’s advice and the results so far of investigations into the
increased rates of adverse events. Though influenza itself can produce
fever with convulsions, symptoms that mimic the reported vaccine
effects, “there is a clear signal that the rate of fever with
convulsions is higher with this year’s [2010] vaccine across all
jurisdictions,” said Bishop.
When reports of fever and convulsion first surfaced in April [2010],
they were mainly concentrated in Western Australia, where children are
eligible to receive free seasonal flu vaccination. Since then, further
investigations have revealed similar findings across the country [and
in New Zealand - Mod.CP], Bishop said.
The CSL trivalent vaccine is an inactivated split-virus product that
does not include an adjuvant. The pandemic H1N1 virus is one of the 3
flu strains covered by the vaccine. Bishop said 2 other flu vaccines
for children are used in Australia, Influvac, made by Solvay
Biologicals, and Vaxigrip, made by Sanofi Pasteur, but too few doses
of them have been administered to accurately determine if they are
linked to similar rates of fever and convulsion.
Dr Darryl Maher, CSL’s medical and research director, said today [1
Jun 2010] in a statement that the safety profile of CSL vaccines has
been well established after 40 years of manufacturing and testing.
“The reports we have seen this season in children under 5 are
unexpected and not consistent with our experience using previous
seasons’ vaccines,” he said, adding that CSL will continue to work
with authorities to find an explanation for the higher rates of fever
and convulsion.
Bishop advised parents of young children with underlying medical
conditions to talk to their doctors about weighing the risks and
benefits of seasonal flu vaccination this year [2010]. He added that
monovalent pandemic H1N1 vaccine is an option for both healthy
children and those who have risk factors, because the adverse events
are in line with expected rates.
Australian regulators will continue to work with overseas counterparts
and the US Centers for Disease Control and Prevention to investigate
possible reasons for the higher rates of adverse events in children,
Bishop said.
[Byline: Lisa Schnirring]
—
Communicated by:
ProMED-mail
promed@promedmail.org
******
[2] CSL Ltd Press Release
Date: Tue 1 Jun 2010
Source: CSL Biotherapies [edited]
http://www.csl.com.au/s1/cs/auhq/1182280826145/news/1255924331182/prdetail.htm
Update on seasonal influenza vaccination of young children, Melbourne,
Australia
In late April 2010, CSL became aware of reports of side effects in
young children following this season’s [2010] influenza vaccination.
The Chief Medical Officer subsequently advised immunisation providers
to stop vaccinating children 5 years and under pending further
investigation. At this time, CSL ceased distribution of its paediatric
influenza vaccine as a precautionary measure and began urgent
investigations with government and regulatory authorities.
Analyses of currently available data show that there has been a
significant increase in reports of fever and febrile convulsion in
children aged less than 5 years shortly after receiving CSL’s 2010
influenza vaccine, compared to previous seasons.
Extensive investigations conducted by the authorities and CSL to date
have not established an explanation for the increase in reports of
side-effects.
In light of this information, CSL has updated its prescribing
information for influenza vaccine and is writing to doctors to inform
them of this important update. As a further precautionary measure, and
as part of ongoing investigations by CSL and regulatory authorities,
CSL has voluntarily commenced a retrieval program for its remaining
2010 paediatric influenza vaccine from medical clinics and distributors.
CSL supports the Chief Medical Officer’s recommendation to not
vaccinate healthy children under 5 with seasonal influenza vaccine
this year, and that doctors should conduct a careful assessment of the
risk and benefits when considering vaccination for children at risk.
“CSL has more than 40 years experience in manufacturing and testing
influenza vaccine and the safety profile of our influenza vaccine has
been well established. The reports we have seen this season [2010] in
children under 5 are unexpected and not consistent with our experience
using previous seasons’ vaccines,” said Dr Darryl Maher, CSL Medical
and Research Director.
“The actions taken by CSL reflect the utmost importance we place on
patient safety and the quality of our products. We will continue to
work with authorities to find an explanation for the increase in
reports of side effects associated with our vaccine,” said Dr Maher.
“If any members of the public have any questions about being
vaccinated, they should consult with their doctor,” concluded Dr Maher.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[The reason for the adverse reactions to the CSL pediatric seasonal
influenza vaccine has yet to be established. It was reported in a
Melbourne newspaper on 2 May 2010 (The New Age
http://www.theage.com.au/national/residue-in-flu-jab-causing-kids-reactions-scientist-20100501-u0dd.html?skin=text-only ) that Professor Nikolai Petrovsky, a Flinders University immunologist, had suggested that the high content of [contaminating — see URL above] RNA in the CSL vaccine could have been responsible by overloading the infants’ immune systems. Professor Petrovsky’s view was endorsed by Professor Bryan Williams, head of immunology the Monash Institute of Medical Research. The rationale being that small RNA molecules can activate receptors that produce responses driving a cascade of inflammatory reactions resulting in symptoms like those seen in the children who have suffered adverse
reactions.
However, Professor Petrovsky has been promoting an alternative type of
vaccine and an independent assessment of the situation is urgently
required. Further information is awaited. - Mod.CP]
[see also:
Pediatric influenza vaccine - Australia (02): adverse reactions 20100501.1415
Pediatric influenza vaccine - NZ, Australia: adverse reactions 20100429.1383
Pediatric influenza vaccine - Australia: adverse reactions 20100428.1368]
........................................cp/mj/jw
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - June 2, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh.)
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
________________________________________________
News & Resources
* USDA Announces Availability of Compliance Guide for Mobile Slaughter Units
* Glynwood Harvest Awards Seek Nominees
* “America’s Favorite Farmers’ Markets” Contest Underway
* USDA Evaluating Small Meat and Poultry Processing Needs
* Survey: Foodies Willing to Pay More for Organic
* Virtual Crop Software Guides Farm Decisions
Funding Opportunities
* Energy Audits and Renewable Energy Development Assistance Grants
* EPA Resource Conservation Grant
* Missouri CIG Grant
Coming Events
* Agroforestry Workshop
* Agriculture and Carbon Markets Workshop
* Lane Ag Center Field Day
_________________________________________________
News & Resources
USDA Announces Availability of Compliance Guide for Mobile Slaughter Units
http://bit.ly/culxM0
WASHINGTON - As part of the U.S. Department of Agriculture’s (USDA) “Know Your Farmer, Know Your Food” initiative, USDA’s Food Safety and Inspection Service (FSIS) today announced the availability of the compliance guide for mobile slaughter units. This document presents recommendations and is not a regulatory requirement. FSIS will post this compliance guide on its Significant Guidance Documents Web page (http://www.fsis.usda.gov/Significant_Guidance/index.asp). “USDA is excited to offer this help to small producers and encourages establishments who own or manage mobile slaughter units to use this guidance document to help meet food safety regulatory requirements,” said Deputy Under Secretary for Food Safety Jerold R. Mande. “Food must be safe, regardless of where it is produced, and FSIS has worked with mobile unit operators to develop inspection procedures tailored to their needs.”
Glynwood Harvest Awards Seek Nominees
http://www.glynwood.org/Programs/HarvestAwards/NominateSome.html
Do you know visionary farmers who not only raise amazing food but have also developed innovations in growing, marketing, and collaborating with their community in new and exciting ways? Are there inventive individuals, organizations or businesses in your community developing cutting-edge models to connect people with sustainable, regionally-produced food? Please help us recognize outstanding accomplishments from around the country by nominating someone whose work you admire for a Glynwood Harvest Award. The Harvest Awards honor individuals, organizations, and businesses across the United States demonstrating innovation and leadership in support of regional agriculture and sustainable food systems. Nominations are due July 23, 2010.
“America’s Favorite Farmers’ Markets” Contest Underway
http://www.farmland.org/actioncenter/no-farms-no-food/farmers-market-managers.asp
American Farmland Trust is sponsoring “America’s Favorite Farmers’ Markets” contest. The purpose of the America’s Favorite Farmers’ Markets (TM) contest is to spread the No Farms No Food® message and to raise national awareness about local farmers’ markets, the role they play in supporting local farms and food, and the importance of local farms and farmland to our communities. It is a free national contest that will let your customers show support for your market, help you earn free media coverage, and bring in new shoppers who want to support farmers’ markets in your community and beyond. We will be promoting farmers’ markets on the national level while we continue to work toward our goal of protecting productive farmland and spreading the No Farms No Food® message.
USDA Evaluating Small Meat and Poultry Processing Needs
http://bit.ly/alzx8I
The U.S. Department of Agriculture released a preliminary study revealing existing gaps in the regional food systems regarding the availability of slaughter facilities to small meat and poultry producers. The study by USDA’s Food Safety and Inspection Service (FSIS) is a first attempt to identify areas in the U.S. where small livestock and poultry producers are concentrated but may not have access to a nearby slaughter facility. The data creates a county-by-county view of the continental United States, indicating the concentration of small farms raising cattle, hogs and pigs, and chicken, and also noting the location of nearby state slaughter facilities and small and very small federal slaughter establishments. The presentation “Slaughter Availability to Small Livestock and Poultry Producers - Maps” may be found at: http://www.fsis.usda.gov/PDF/KYF_maps-050410_FOR_RELEASE.pdf.
Survey: Foodies Willing to Pay More for Organic
http://www.usagnet.com/story-national.php?Id=1064&yr=2010
More than 83 percent of foodies say they’ll pay more for at least some organic or all natural foods, according to a recent survey from Healthbuzz, a new go-to resource for nutrition and wellness information and inspiration launched by Foodbuzz, an online food community. Knowing where food comes from and what goes into the foods we eat was an important trend in the survey results. For example, 69 percent of foodies
surveyed “always” read the nutrition panels of foods that they purchase. In addition, the majority of foodies surveyed (83 percent) believe locally grown food to be generally healthier. The importance of a food’s source is also significant when foodies dine out. An overwhelming 96 percent of foodies like knowing where a restaurant’s food comes from, which is underscored by the increasing number of restaurants including this type of information on their menus. Twelve bloggers, including registered dieticians and nutritionists, will serve as Healthbuzz Featured Editors, providing expert advice on subjects such as diet and nutrition, healthy recipes, specialty diets and fitness, all connected to a central theme. For example, this month, Featured Editor Nancy Oliveira, a Boston-based registered dietician and publisher of the blog Fit Mama Eats, provides content on children’s health.
Virtual Crop Software Guides Farm Decisions
http://georgiafaces.caes.uga.edu/index.cfm?public=viewStory&pk_id=3822
A program developed by university scientists lets researchers grow virtual crops, too, but in a real effort to advise farmers on how
to save money and resources. The program is called Decision Support System for Agrotechnology Transfer, or DSSAT. Researchers use the system to make crucial decisions based on sound science. In Georgia, for example, the Georgia Environmental Protection Division used it to estimate water requirements for irrigation, said Gerrit Hoogenboom, a UGA agricultural meteorologist who helped develop the software. The DSSAT program works for numerous crops, and it simulates crop growth, yield and water and nutrient requirements for the crops. Working with county Extension agents, researchers use it to help farmers respond to and prepare for the probability of particular weather phases, Hoogenboom said. The software can predict the effects of environmental impacts like fertilizer runoff in waterways or economic impacts like how altering irrigation or fertilizer schedules will affect farmer profits.
More Breaking News (http://attra.ncat.org/news/)
_________________________________________________
Funding Opportunities
Energy Audits and Renewable Energy Development Assistance Grants
http://bit.ly/bDseGT
The USDA’s energy audits and renewable energy development assistance program is designed to help agricultural producers and rural small businesses reduce energy costs and consumption and help meet the nation’s critical energy needs. The 2008 Farm Bill mandates that the recipient of a grant that conducts an energy audit for an agricultural producer or a rural small business require the agricultural producer or rural small business to pay at least 25 percent of the cost of the energy audit, which shall be retained by the eligible entity for the cost of the audit.
Proposals are due July 26, 2010.
EPA Resource Conservation Grant
http://www.epa.gov/earth1r6/6pd/rcra_c/wastemin/index.htm
EPA Region 6 is soliciting proposals (http://www.epa.gov/earth1r6/6pd/rcra_c/wastemin/sw_rfp.pdf) that address the national Resource Conservation Challenge (RCC) priorities of increasing recycling of municipal solid waste, construction and demolition debris, and industrial materials in Region 6. The region includes Louisiana, Arkansas, Oklahoma, New Mexico,
Texas, and 66 Tribes. This funding supports EPA’s strategic goal of land preservation and restoration. The Resource Conservation Challenge (http://www.epa.gov/osw/rcc/) is a national effort to conserve our valuable natural resources and energy by managing materials more efficiently. By focusing on waste reduction and energy recovery activities, the RCC will improve public health and the environment.
Proposals are due July 8, 2010.
Missouri CIG Grant
http://tinyurl.com/2g3njvq
NRCS Missouri State Office will offer the following funding categories for the Conservation Innovation Grant (CIG). These categories focus on market-based approaches to conservation, including the advancement of emerging markets for ecosystem services and the development of market-based tools. Beginning Farmers or Ranchers, Limited Resource Farmers or Ranchers, Socially Disadvantaged Farmers or Ranchers, and Indian tribes or eligible entities servicing these populations are encouraged to submit application(s) in any of the categories.
Proposals are due June 17, 2010.
More Funding Opportunities (http://attra.ncat.org/funding/)
_________________________________________________
Coming Events
Agroforestry Workshop
http://conservation-training.wisc.edu/course_listing/list_sections?course_id=59
June 10-11, 2010
Viroqua, Wisconsin
Join fellow educators for a workshop and tour covering key agroforestry practices for this region and information resources.
Agriculture and Carbon Markets Workshop
http://sustainablefood.org/index.php?option=com_content&view=article&id=105&Itemid=28
June 10, 2010
Davis, California
The objective of each workshop is to build common understanding and linkages among the stakeholder groups in support of development of the carbon market infrastructure required to engage the agriculture sector. In particular, the workshops will include the presentation of a pair of reports, published by M-AGG, on the interface of agriculture and the carbon markets for stakeholder comment.
Lane Ag Center Field Day
http://kerrcenter.com/joomla/eventlist/details/48-lane-ag-center-annual-field-day
June 12, 2010
Lane, Oklahoma
The Lane Agriculture Center Annual Field Day is open to the public and will provide an opportunity to learn about new developments with topics such as vegetable production, biofuel and biofumigant crops, weed, insect and disease control, and production practices for certified organic vegetable production.
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 are some considerations for selling fresh or frozen poultry?
http://attra.ncat.org/calendar/question.php/2010/05/31/what-are-some-considerations-for-selling-fresh-or-frozen-poultry
_________________________________________________
Feature of the Week
Ecological Pest Management Database
http://attra.ncat.org/attra-pub/biorationals/
_________________________________________________
Submit questions to our professional staff online
Ask a Sustainable Agriculture Expert
http://attra.ncat.org/ask.php
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ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest)(http://attra.ncat.org/espanol/boletin.php), ATTRA’s Spanish-language e-newsletter
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http://www.cdc.gov/mmwr/preview/mmwrhtml/mm59e0602a1.htm
Morbidity and Mortality Weekly Report (MMWR)
Preliminary Results: Surveillance for Guillain-Barré Syndrome After Receipt of Influenza A (H1N1) 2009 Monovalent Vaccine -— United States, 2009—2010
Early Release
June 2, 2010 / 59(Early Release);1-5
Guillain-Barré syndrome (GBS) is an uncommon peripheral neuropathy causing paralysis and in severe cases respiratory failure and death. GBS often follows an antecedent gastrointestinal or upper respiratory illness but, in rare cases, can follow vaccination. In 1976, vaccination against a novel swine-origin influenza A (H1N1) virus was associated with a statistically significant increased risk for GBS in the 42 days after vaccination (approximately 10 excess cases per 1 million vaccinations), a consideration in halting the vaccination program in the context of limited influenza virus transmission (1). To monitor influenza A (H1N1) 2009 monovalent vaccine safety, several federal surveillance systems, including CDC’s Emerging Infections Program (EIP), are being used. In October 2009, EIP began active surveillance to assess the risk for GBS after 2009 H1N1 vaccination. Preliminary results from an analysis in EIP comparing GBS patients hospitalized through March 31, 2010, who did and did not receive 2009 H1N1 vaccination showed an estimated age-adjusted rate ratio of 1.77 (GBS incidence of 1.92 per 100,000 person-years among vaccinated persons and 1.21 per 100,000 person-years among unvaccinated persons). If end-of-surveillance analysis confirms this finding, this would correspond to 0.8 excess cases of GBS per 1 million vaccinations, similar to that found in seasonal influenza vaccines (2,3). No other federal system to date has detected a statistically significant association between GBS and 2009 H1N1 vaccination. Surveillance and further analyses are ongoing. The 2009 H1N1 vaccine safety profile is similar to that for seasonal influenza vaccines, which have an excellent safety record. Vaccination remains the most effective method to prevent serious illness and death from 2009 H1N1 influenza infection; illness from the 2009 H1N1 influenza virus has been associated with a hospitalization rate of 222 per 1 million and a death rate of 9.7 per 1 million population.
In addition to existing surveillance systems that routinely monitor vaccine safety in U.S. vaccine recipients, new systems were added in the fall of 2009.* The 2009—10 influenza vaccine safety network consists of the following systems: Vaccine Adverse Event Reporting System (VAERS), Real Time Immunization Monitoring Systems (RTIMS), Vaccine Safety Datalink (VSD), Department of Defense (DoD) Defense Medical Surveillance System (DMSS), Post-Licensure Rapid Immunization Safety Monitoring (PRISM), Indian Health Service (IHS), Department of Veteran Affairs (VA), Centers for Medicaid and Medicare Services (CMS), and CDC’s EIP. This report discusses preliminary analyses from EIP.
EIP, an established collaboration among CDC, state health departments, and academic centers in 10 states, initiated a population-based, active surveillance program designed to provide rapid case identification and assessment of risk for GBS following 2009 H1N1 vaccination.† EIP has covered approximately 45 million residents in 10 specifically defined catchment areas of the United States (the states of Connecticut, Maryland, Minnesota, New Mexico, and Tennessee, the state of New York excluding Manhattan, and selected metropolitan counties in California, Colorado, Georgia, and Oregon). Cases of GBS with hospital admission after September 30, 2009, were actively sought through newly established, predominantly neurologist networks and review of hospital administrative discharge data (ICD-9 code 357.0) for all catchment hospitals (nearly all GBS patients are hospitalized). Trained surveillance officers reviewed medical charts to confirm the diagnosis and obtain data on antecedent illnesses, vaccinations, and clinical outcomes; primary-care physicians provided further details about vaccination status when possible. Potential cases were classified by surveillance officers, sometimes in consultation with neurologists, using the Brighton Collaboration case criteria for GBS.§ Cases meeting Brighton Levels 1 and 2 were considered confirmed GBS cases, and cases that met Brighton Level 3 were considered probable. Each patient meeting Brighton Levels 1, 2, or 3 was contacted for a telephone interview to gather further information about medical and vaccination history.
GBS incidence was calculated and compared for the vaccinated and unvaccinated populations, which were estimated by age group, using data from CDC’s Behavioral Risk Factor Surveillance System (BRFSS) and National 2009 H1N1 Flu Survey (NHFS) telephone survey data for the counties in the EIP catchment areas, using methods published previously (4). The total person-time of follow-up was calculated by multiplying the population under surveillance by the number of days since the start of surveillance, October 1, 2009. Person-time at risk for GBS in the vaccinated population was calculated by multiplying the number of vaccinees by 42 days (or the number of days from vaccination to the end of the surveillance period if <42 days) (1). Children aged 6 months—9 years who received a second dose of 2009 H1N1 vaccine were presumed to have received it 28 days after the first dose, as recommended by the Advisory Committee on Immunization Practices,¶ giving them an additional 28 days of person-time at risk. To calculate the corresponding person-time in the unvaccinated population, the person time at risk for GBS was summed among the vaccinated population and then subtracted from the total person-time of follow-up under surveillance.
Incidence among the vaccinated population was calculated by dividing the number of GBS cases vaccinated within the risk window by the total amount of person-time at risk following vaccination. Incidence among the unvaccinated population was calculated by dividing the number of GBS cases unexposed to vaccine or exposed to vaccine outside the risk window by the total amount of person-time unexposed to 2009 H1N1 vaccine. Bootstrapping methods were used to estimate 95% confidence intervals (CIs) for the rate ratios that incorporated the variance of vaccine coverage estimates (5). A Poisson distribution was assumed for the occurrence of cases and a normal distribution for the vaccine coverage estimates; the Mantel-Haenszel method was used for age-adjusted CIs. A temporal scan statistic was used to assess for any significant clustering in the interval between vaccination and illness onset in vaccinated cases (6).
During October 1, 2009—May 10, 2010, a total of 529 reports of potential GBS were identified by EIP, of which 326 met the GBS case criteria. Of the 326 persons with GBS, 27 had documentation of 2009 H1N1 vaccination in the 42 days preceding illness onset, 274 did not receive vaccine, and the vaccine status of 25 was either unknown (six) or pending ascertainment (19) (Table 1). Sixteen of the 27 (59%) with documentation of 2009 H1N1 vaccination also reported antecedent illness symptoms in the 42 days before GBS onset; 78% of unvaccinated persons with GBS (215 of 274) reported antecedent symptoms (p=0.04). No clustering among vaccinated persons was observed in the period between vaccination and illness onset (p=0.54). Among the 27 GBS patients with 2009 H1N1 vaccination, four required ventilator support, and one remained hospitalized 30 days after GBS onset; among the 274 GBS patients who did not receive 2009 H1N1 vaccination, 37 (14%) required ventilator support, and 34 (12%) remained hospitalized after 30 days. Eight (2%) of the 326 GBS patients died (from any cause); none of the eight had received the 2009 H1N1 vaccine within 42 days of illness onset.
Among patients hospitalized through March 31, 2010, comparison of the incidence of GBS among those who received 2009 H1N1 vaccine and those who did not receive the vaccine revealed an age-adjusted rate ratio of 1.77 (CI = 1.12—2.56) (Table 2). If this preliminary rate ratio is confirmed in end-of-surveillance analyses, the attributable rate of GBS would be 0.71 per 100,000 person-years, corresponding to an attributable risk of 0.8 excess cases of GBS per 1 million vaccinations.**
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* Page last updated: June 02, 2010
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http://www.nancyskitchen.com/ice-cream-recipes/default.htm
Home made and old fashioned ice cream recipes.
Brown Sugar Ice Cream
4 egg yolks
1 c. heavy cream
1 c. (packed) brown sugar
3 c. half-and-half or light cream
1-1/2 tsp. vanilla extract
In heavy, medium, non aluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil. Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours. Pour the cold custard into an ice cream maker and freeze according to the manufacturer’s instructions. Let the ice cream soften slightly before serving.
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Sugarless Ice Cream
1 qt. Coffee Rich
1 c. whole milk
1 tbsp. Sweet 10 sweetener
1 can Eagle Brand milk
6 eggs, well beaten (Egg Beaters or equivalent of 6 eggs)
3 tsp. vanilla
Combine all ingredients and put in container in freezer. Stir a couple of times during freezing to keep well blended.
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Roll the Can Ice Cream
2 empty cans, 1 lb. & a 3 lb. with
plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
Oreos, diced strawberries
1 c. milk
1 tsp. vanilla
Combine ice cream ingredients in smaller can. Cover can tightly with lid and set in the center of the larger can. Layer 1/2 the ice alternately with 1/2 the salt in the empty space between cans. Cover the larger can with lid. Roll the can back and forth 10 minutes on a hard surface. Open outer can, empty old ice and water. Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a knife. Replace in large and and re-pack with remaining ice and salt. Cover and roll about 5 more minutes or until done.
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Milky Way Ice Cream
12 lg. Milky Way candy bars or 24 miniature bars
1 can Eagle Brand milk
Milk
Melt Milky Way bars and slowly add Eagle Brand. Mix well and let cool a little bit. Put in freezer and fill with milk.
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Easy Vanilla Ice Cream
2 (14 oz.) can Eagle Brand milk
1 qt. half & half milk
1 tbsp. plus 1 tsp. vanilla extract
Ice cream freezer
Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer’s instructions. Ripen ice cream 1 hour, if desired. Yield 2 1/3 quarts.
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Banana Ice Cream
2 cans Eagle Brand milk
3 bananas, cut up sm.
3 pts. half & half
Milk to finish filling 1 gallon
freezer
Mix all together. Freeze in 1 gallon freezer. May use any type of fruit mashed up or chopped small. Very rich.
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Pina Colada Ice Cream
1 (12 oz.) can crushed pineapple
1 pkg. frozen coconut
1 qt. half and half
1 pt. whipping cream
1 can Eagle Brand milk
4 eggs, beaten well (or Egg Beaters)
2 c. sugar
2 tsp. rum flavoring
Mix Eagle Brand milk, sugar and eggs in large bowl. Beat well; add cream and half and half. Add remaining ingredients. Place in ice cream freezer.
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Peach Ice Cream
2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk
Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla and milk; mix well. Pour in hand freezer; freeze according to freezer directions.
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More Ice Cream and Frozen Dessert Recipes
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Easy Barbecue, BBQ and Marinade Recipes
French’s BBQ Sloppy Joes
BBQ Sloppy Joes
Makes 6 Servings
prep 5 min.
cooking 15 min.
1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH’S® Classic Yellow® Mustard
Hamburger rolls
HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls. BBQ Sloppy Joes
Makes 6 Servings
prep 5 min.
cooking 15 min.
1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH’S® Classic Yellow® Mustard
Hamburger rolls
HEAT oil in large nonstick skillet. Saute onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls. BBQ Sloppy Joes
Makes 6 Servings
prep 5 min.
cooking 15 min.
1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH’S® Classic Yellow® Mustard
Hamburger rolls
HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls.
Used with Permission from French’s Kitchen
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BBQ Steak Sandwiches with Smothered Onions
Makes 4 Servings
prep 5 min.
cooking 10 min.
1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
1 large Vidalia or other sweet onion, sliced
3/4 cup CATTLEMEN’S® Authentic Smoke House Barbecue Sauce
1/4 cup French’s® Classic Worcestershire Sauce or Frank’s® REDHOT® Cayenne Pepper Sauce
8 slices Jack or American cheese
4 sub or hero rolls, split
Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.
Sauté onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.
Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.
Used with Permission from French’s Kitchen
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FRENCH’S® Classic Burgers
Makes 6 Servings
prep 10 min.
cooking 10 min.
1 1/2 lbs. ground beef 1 1/2 lbs.
1/4 cup FRENCH’S® Classic Yellow® Mustard
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
6 hamburger rolls
MIX ground beef, mustard, garlic salt and pepper. Shape into 6 hamburger patties.
GRILL burgers over medium-high heat until juices run clear (160°F internal temperature).
SERVE burgers on hamburger rolls with extra mustard.
Used with Permission from French’s Kitchen
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Favorite Barbecue and BBQ recipes
Tomato Soup Barbecue Sauce
1 can Campbell’s condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped
In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling. Makes 1-3/4 cups sauce.
Sweet & Tangy Grilled Pork Chops
Serves 6
prep 5 min.
cooking 15 to 20 min.
2/3 cup mayonnaise
1/3 cup FRENCH’S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 tsp. minced garlic
3/4 tsp. dried thyme leaves
6 (1/2-in. thick) pork chops, seasoned to taste with salt and pepper
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 2/3 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.
Used with Permission from French’s Kitchen
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Lima Bean Barbecue Beans
1 can (16 oz.) Lima beans, drained
1 can (16 oz.) red kidney beans, drained
1 can (28 oz.) Navy beans with pork
1/2 lb. bacon, cut in 1 inch pieces
1/2 lb. cooked ham or 1/2 lb. cooked sausage, cut up or use both
1/3 c. vinegar (cider)
3/4 c. brown sugar
3 lg. onions, sliced
1/3 c. ketchup
2 tbsp. sharp mustard
Combine all beans in a large bowl. In a heavy skillet, slowly fry the meat, pour off all fat except a glaze on the bottom of pan. To the skillet add cider vinegar, ketchup, mustard and onions. Mix well. Simmer until onions are soft (about 10 minutes). Put all ingredients together and stir well. Cover and bake at 275 to 300 degrees for 2 hours. Add more ketchup if beans get dry.
Teriyaki Steak with Crunchy Onions & Peppers
4 Servings
prep 10 min.
cooking 25 min.
4 (1 inch) thick boneless top loin steaks
3/4 cup low sodium teriyaki sauce
2 tbsp. butter
1 (10 oz.) pkg. mushrooms, sliced
1 large red bell pepper, cut into strips
1 1/3 cups (2.8 oz.) FRENCH’S® French Fried Onions
MARINATE steaks in teriyaki sauce for 30 min. or up to 3 hours in refrigerator.
MELT butter in skillet. Cook mushrooms until golden brown. Add bell pepper and cook 3 min. until tender. Keep warm.
GRILL steaks over high heat 15 min. for medium doneness.
PLACE steak on serving plates. Stir French Fried Onions into mushroom-pepper mixture. Serve over steaks.
Used with Permission from French’s Kitchen
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Oven Baked Barbecue Chicken
In a saucepan melt
2 tablespoons butter.
Add 2 cloves of garlic, crushed.
Cook 4-5 minutes.
Add:
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
More Barbecue Recipes
http://www.nancyskitchen.com/grilling.htm
Easy Grilling Recipes made with ingredients found in most kitchens and pantries.
Cajun Turkey Burgers with Spicy Remoulade
Makes 4 servings
1 1/4 lbs lean ground turkey
6 tbsp. FRENCH’S® Spicy Brown Mustard or FRENCH’S® Horseradish Mustard, divided
6 tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 tbsp. drained pickle relish
2 tsp. chopped capers
4 small whole wheat rolls, split
MIX turkey, 4 tbsp. mustard, 4 tbsp. parsley, and 1 1/2 tsp. spicy seasoning in large bowl. Shape into 4 patties, 1/2-inch thick.
2 1 COMBINE sour cream, remaining 2 tbsp. mustard and 2 tbsp. parsley, relish, capers and remaining 1/4 tsp. spicy seasoning in small bowl.
3 1 GRILL burgers over medium-high heat for 12 min. or until no longer pink in center, turning once. Serve on rolls with spicy remoulade.
Used with Permission from French’s Kitchen
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Grilled Green Bean And Red Onion Salad
Salad
1 1/2 lb. green beans, trimmed
2 tbsp. olive oil
Light the grill. Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted. Remove the beans from the grill and return them to the mixing bowl. Cover the salad tightly and refrigerate for several hours or dress it and serve right away.
DRESSING
1/4 c. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper,
to taste
1/4 c. olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans. Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once
Grilled Beef Fajitas
Makes 4 Servings
prep 5 min.
cooking 15 min.
1 lb. boneless flank, top round or sirloin steak
3/4 cup FRENCH’S® Classic Worcestershire Sauce
3 tbsp. taco seasoning mix .
2 red or green bell peppers, cut into quarters
1 large onion, cut into thick slices
3/4 cup chili sauce
(8 inch) flour or corn tortillas, heated 8
Sour cream and shredded cheese (optional)
Pour 1/2 cup Worcestershire over steak in deep dish. Marinate 30 min. Rub meat with seasoning mix.
GRILL meat and vegetables 10 to 15 min. until meat is medium rare and vegetables are charred, but tender. Thinly slice meat and vegetables.
Place vegetables in large bowl. Stir in chili sauce and remaining 1/4 cup Worcestershire. Layer meat and vegetable mixture on tortillas, dividing evenly. If desired, serve with sour cream and cheese.
Used with Permission from French’s Kitchen
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Grilled Mushroom Salad
1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley
Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.
Grilled Corn Salad
6 ears fresh corn, husked
2 tbsp. corn oil
1 red bell pepper, diced
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil
Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.
Grilled Vegetable Kabobs
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.
Grilled Tomatoes
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
Grilled Red Onions
4 med. red onions
2 tbsp. Worcestershire sauce
2 tbsp. Balsamic vinegar or red wine
vinegar
2 tbsp. soy sauce
2 tbsp. olive oil
3/4 tsp. pepper
Cut and discard 1/4” slice from top and bottom of each onion, then cut onions in half crosswise. Arrange in single layer in shallow dish. Whisk together Worcestershire sauce, vinegar, soy and oil and pour over onions. Marinate 1 hour at room temperature, basting occasionally. Grill onions on medium with grill cover down, basting occasionally about 4 minutes per side, until brown. Season with pepper. TIP: Hold onion sections together with small skewers while grilling.
Grilled Corn On The Cob
Corn on cob with husks on
Butter (stick works best)
Aluminum foil
Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won’t burn too fast. Be careful very hot when husking corn.
Herbed Grilled Corn
1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn
Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.
Grilled Corn Vinaigrette
1 medium ear of tender sweet corn, shucked, silk removed
1/2 cup plus 1 tablespoon corn oil
1 egg yolk
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
freshly ground black pepper
Light a hot fire in a charcoal grill or preheat a gas grill to medium high. Brush the corn with 1 tablespoon of the corn oil. When the fire is hot, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly browned on all sides, about 6 minutes. Let cool slightly, then cut the corn kernels from the cob. Scrape off any corn juices as well. Measure out 1/2 cup of corn kernels and juices; reserve the rest for another use. In a medium bowl, whisk together the egg yolk, vinegar, mustard, a pinch of salt and a grinding of pepper. Gradually whisk in the remaining 1/2 cup of corn oil; the dressing will thicken. Stir in the corn kernels and juices. Use the dressing shortly after completion. Makes 1 1/2 cups.
Italian Grilled Vegetables
1/2 c. Miracle Whip salad dressing
1/2 c. Kraft Zesty Italian dressing
2 zucchini, cut in half, lengthwise
2 summer squash, cut in half,
lengthwise
2 red, green or yellow peppers, cut
into quarters
Combine dressings, mix until well blended. Lightly score cut sides of vegetables, brush with dressing mixture. Place dressing side up on broiler pan. Broil 4 inches from heat source for 6 minutes, turn, brush with dressing. Continue broiling 6 minutes or until vegetables are tender. Serve with remaining dressing mixture. Makes 4-6 servings.
Grilled Cabbage
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)
Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).
Easy Cheesy Grilled Potatoes
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1 med. onion, sliced & separated into rings
4 to 6 slices cheese (1 slice per potato)
Salt & pepper to taste
Slice the onion and cube the potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes and onions twice. Place the cheese slices on top and close the foil tightly. Place on grill for 30 to 45 minutes while grilling other meat. These potatoes are so good you may need to double the recipe! (Make 2 foil packs when doubling!)
Grilled Potatoes
2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder
Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.
Grilled Vegetable Packets
2 c. corn cut from cob
1 sweet red pepper, cut into strips
1 sm. green pepper, cut into strips
1 sm. onion, sliced
8 cherry tomatoes, cut in halves
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
2 tsp. butter or margarine
Mix first 9 ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot with butter. Bring ends of foil together and twist to seal. Grill packets over hot coals for 15-20 minutes until vegetables are tender. Serve hot. Yield: 4 servings.
Grilled Sweet Potatoes With Cilantro Sauce
Cilantro Sauce
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).
Grilled Roast Beef Sandwiches
Makes 4 Servings
prep 10 min.
cooking 5 min.
4 tbsp. FRENCH’S® Horseradish Mustard or FRENCH’S® Spicy Brown Mustard
8 slices focaccia-style bread
1/2 lb. sliced roast beef
3/4 cup sauerkraut, drained x
8 slices Muenster cheese
SPREAD 1/2 tbsp. mustard on each slice of bread.
ARRANGE roast beef, sauerkraut and cheese on four slices bread, dividing evenly. Cover each with second slice of bread, mustard side down.
GRILL sandwiches over medium heat until cheese melts slightly, turning sandwiches over once and pressing down firmly with metal spatula. Cut in half to serve.
Used with Permission from French’s Kitchen
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Sweet Potatoes
6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper,
to taste
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they’re soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.
Grilled Flank Steak
1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced gingerroot or 1 tsp.
ground ginger
Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place steak in a large shallow dish or zip-top heavy-duty plastic bag. Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each side or to desired degree of doneness, basting twice with marinade. Discard remaining marinade. To serve, slice steak across the grain into thin slices. Yield: 6 servings. Note: Steak may be grilled ahead of time and served cold.
Grilled Meatballs
1 lb. ground beef
1/4 c. grated Parmesan cheese
1 pkg. chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp. Accent
Salt & pepper
1/2 c. cornmeal
Mix and make into balls size of lemon. Roll in cornmeal. Well greased broiler pan, cook under broiler at 375 degrees for 15 to 20 minutes.
Grilled Chops
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1
1/2-inch thick)
Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they’re wonderful prepared in the broiler.
GRILLED FRESH HAM
4 to 5 pound Armour boneless fresh ham pork leg
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced
Prepare covered grill with drip pan in center, bank with medium hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 160 degrees F. about 2 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving.
GRILLED HAWAIIAN PORK TENDERLOIN
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots, stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
BABY BACK RIBS
4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.
Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
BARBECUE BEEF RIBS
5 pounds beef short ribs
3 cups BBQ sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals
BBQ RIBS
3 pounds short ribs
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
Day of grilling, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.
ASIAN GRILLED PORK TENDERLOIN
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Makes 2 servings.
PORK CHOPS WITH ORANGE SAUCE
4 lean loin pork chops
2 teaspoons dry mustard
1 tablespoon honey
1 teaspoon water
2 tablespoons brown sugar
2 tablespoons orange juice
black pepper
Grill pork chops until well browned. Combine the mustard and water and spread mixture on to the chops. Combine honey, brown sugar and orange juice and brush over chops. Grill for a few minutes under a moderate heat to glaze the chops. Serve with boiled potato and green vegetable or carrots.
BOURBON STEAK
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.
GRILLED RIB-EYE STEAKS
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)
Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.
GRILLED LONDON BROIL
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil
Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.
GRILLED MARINATED CUTLETS
1/2 c. oil
1/4 c. vinegar
Salt and pepper
1 tbsp. oregano
12 (3 oz.) cutlets (beef, veal or
lamb)
Mix oil, vinegar, salt, pepper and oregano. Flatten cutlets. Pour marinade over cutlets for 1 hour, turning occasionally. Drain the cutlets; lay on a very hot grill and brown them on both sides. Turn down the heat and continue cooking, brushing them with the marinade.
HONEY MUSTARD STEAKS WITH GRILLED ONIONS
4 boneless beef top loin steaks, cut 1
inch thick
1/3 c. Dijon-style mustard,
coarse-grain
1 tbsp. parsley, chopped
1 1/2 tbsp. honey
1 tbsp. each cider vinegar and water
1/4 tsp. hot pepper sauce
1/8 tsp. coarse grind black pepper
1 lg. onion, cut into 1/2 inch thick
slices
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onions on grid over medium coals*; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze. 4 servings. Recipe may be prepared using boneless beef top sirloin steak or rib eye steaks cut 1 inch thick.
GRILLED HAMBURGERS
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to taste
Mix all ingredients together then make patties. Grill to taste. Medium recommended.
GRILLED CHUCK STEAK
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2 1/2 lbs. chuck steak, 1/2 inch thick
Combine ingredients except steak. Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals. Cook steak to doneness you like (about 30 minutes total time), turning once. Baste with marinade during broiling. Makes about 4 servings.
GRILLED STEAK WITH LEMON
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour
Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.
GRILLED SHISH KABOBS
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
MARINADE
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.
GRILLED SWEET AND SOUR CHOPS
1 sm. can crushed pineapple
3 tbsp. soy sauce
8 pork chops
2 tbsp. dry minced garlic
3/4 c. brown sugar
Make marinate of UNDRAINED pineapple, garlic, soy, and sugar. Place chops in airtight container and cover with marinade. Refrigerate 24 hours. Grill over low fire.
GRILLED BONELESS PORK CHOPS
4 pork boneless chops, cut about 1- 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil
In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve. 4 servings
STUFFED GRILLED PORK CHOPS
4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt
Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
GRILLED APRICOT FISH
1 pound halibut
1/2 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons chopped fresh tarragon
Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking. Makes 4 servings.
GRILLED LEMON PEPPER HADDOCK
1/2 c. milk
1 c. bread crumbs
Lemon juice
Lemon pepper seasoning salt
1 tbsp. butter
1 lb. haddock fillet
Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Place on grill and cook about 10 minutes or until fish flakes when tested with a fork.
BARBECUED SALMON
3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6 to 8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.
MARINATED GRILLED FLANK STEAK
Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3 tbsp. oil
2 tbsp. Worcestershire sauce
1 lg. clove garlic, sliced
Pepper to taste
Chopped green onion (optional)
Chopped dill weed (optional)
Celery seed (optional)
1 1/2 lbs. flank steak
Mix all ingredients except steak in a shallow glass pan. Score steak and add to the pan. Marinate in the refrigerator, for 2 to 12 hours, turning steak over occasionally. Broil over hot coals for 5 minutes (or more) per side. Slice meat on the diagonal across the grain and serve.
GRILLED PEPPERED STEAKS
3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon mustard
4 lg. garlic cloves, minced
2 lg. shallots, chopped
1 tbsp. + 1 tsp. coarsely ground
black pepper
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb. each)
Fresh thyme sprigs
Fresh rosemary sprigs
Whisk first 9 ingredients in medium bowl to blend. Place steaks in single layer in large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat). Place steaks on grill and season all sides with pepper. Grill steaks about 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Arrange slices on platter and garnish with thyme and rosemary sprigs. Serves 8.
GRILLED RED SNAPPER WITH LIME
1 med. Bermuda onion, thinly sliced & separated into rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse mustard
Lime wedges, chopped orange sections
and chopped papaya
Slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey
Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Saute without oil until soft and lightly burnished, about 8 to 10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn’t boil away. Drizzle over fish and serve immediately. Serves 4.
GRILLED FAJITAS
1 c. oil-free Italian dressing
4 oz. diced green chilies
1 1/2 lb. flank steak
8 flour tortillas
1 c. shredded lettuce
1/2 c. diced tomato
1/3 c. sharp Cheddar cheese, shredded
Hot sauce
Combine dressing and chilies. Pour mixture over steak. Marinate in a covered container for at least 6 hours in the refrigerator, turning occasionally. Grill flank steak 3 to 4 minutes per side until done. Slice across grain into thin strips. Assemble Fajitas by placing a few strips on warmed tortilla. Top with lettuce, tomato and cheese. Sprinkle with hot sauce.
CHARCOAL GRILLED HERBED CHICKEN HALVES
3 small chickens, halved
Herb Marinade:
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours,turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.
NOTE:
Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.
GRILLED CHICKEN WITH BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
GRILLED CHINESE CHICKEN SALAD
Boneless chicken breast, sliced into strips (approx. 1 lb.)
Romaine lettuce (or any other leafy lettuce)
1 can mandarin oranges (whole segments)
Slivered blanched almonds
Olive oil and raspberry vinegar
Salt & pepper
Marinate chicken strips in a mixture of olive oil, raspberry vinegar and salt and pepper for 2 to 3 hours. Place chicken strips on grill and cook until done; set aside. Arrange freshly washed lettuce on a platter. Place chicken strips on lettuce and then add mandarin oranges. Make sure to allow some of the juice from the oranges to be sprinkled on the lettuce and chicken. Add the almonds, sprinkling them across the salad. Drizzle with a dressing of oil and vinegar. Salt and pepper to taste.
GRILLED CHICKEN THIGHS AND GREEN ONIONS
4 tbsp. oil
2 tbsp. rice wine or white wine
vinegar
1 tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. minced garlic
Ground ginger
Salt and pepper
8 chicken thighs
1 bunch green onions
In medium mixing bowl, whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of minutes a side. Serve chicken and onions over rice.
MARINADE FOR GRILLED CHICKEN
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp. poultry seasoning
1 tsp. pepper
Bring all ingredients to a boil; let cool. Doesn’t need to be refrigerated. This is enough for about 4 chickens. For one chicken, with or without skin, place chicken in plastic zipper bag, or marinating container, and pour in enough marinade to coat, about 2/3 cup. Marinate 2 to 24 hours; grill or broil until done.
GRILLED CHICKEN DIJONNAISE
1/4 c. vegetable oil
1/4 c. fresh lemon juice
1/2 tsp. freshly ground pepper
6 skinless boneless chicken breast halves
3 tbsp. tarragon vinegar
2 tbsp. dry white wine
1 tsp. dried tarragon
4 tbsp. butter or margarine
2 tbsp. Dijon style mustard
In a shallow dish. Combine oil, lemon juice and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. Meanwhile, combine vinegar, wine and tarragon in saucepan. Boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard and stir until butter melts. Set sauce aside; keep warm. Drain chicken well, grill or broil over medium heat, turning once and basting frequently with mustard sauce, until just cooked through about 5 minutes aside. Be careful not to overcook chicken. Serves 6.
GRILLED CHICKEN
2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces
Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.
GRILLED CHICKEN BREASTS
2 tsp. Dijon mustard
4 chicken breasts halved & skinned
1/4 tsp. ground black pepper
1/3 c. butter or margarine
2 tsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried whole tarragon
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 hours. Melt butter, stir in lemon juice, garlic powder and tarragon. Cook over low heat for 5 minutes, stirring occasionally. Place chicken on grill over medium coals or heat. Baste with sauce and grill 50 to 55 minutes or until done, turning and basting every 10 minutes.
BARBECUE SAUCE FOR GRILLED CHICKEN
2 eggs
1 c. oil
1/2 c. cider vinegar
1 tbsp. poultry seasoning
Salt and pepper
In a shaker, combine all ingredients and shake. Place chicken in large pan and pour sauce over chicken to baste. Continue basting as chicken is grilled.
GRILLED SWEET & SOUR CHICKEN KABOB
2 whole chicken breasts (boneless/skinless)
10 lg. mushrooms
1/4 c. soy sauce
1/4 c. cider vinegar
2 tbsp. honey
2 tbsp. oil (vegetable)
2 scallions, minced
1 (8 1/4 oz.) can sliced pineapple
1 (8 oz.) pkg. bacon
1 lg. green pepper, cut up in lg.
pieces
Cut chicken into chunks. Cut mushrooms in half. Combine chicken chunks, soy sauce, cider vinegar, honey, oil, scallions, and soak overnight or minimum 5 hours. Cut each pineapple slice into 3 sections. Cut each bacon slice into 3 sections. Wrap bacon around each piece of chicken and pineapple piece. Take 4 long skewers. Thread bacon wrapped chicken, pineapple, mushroom and pepper. Make it spaced enough for bacon to cook evenly. Brush reserved soy sauce mixture over grilling kabob. On grill, cook 10 to 15 minutes. Oven broiler, 10 minutes. Serves 4.
LEMON GRILLED CHICKEN
1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground pepper
TO MARINATE: In a bowl large enough to hold the chicken, combine all the ingredients for the marinade. Then marinate the chicken from 3 to 8 hours, turning the chicken and mixing the marinade every so often. TO GRILL: Preheat the grill. Lay a piece of aluminum foil on grill and brush with oil. Grill the chicken about 10 to 12 minutes per side (depending on heat and closeness to flame). Do not overcook. Brush chicken with marinade every 5 minutes during cooking. Serves 4.
GRILLED PEPPERY CHICKEN
8 skinned chicken breast halves
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. honey
1/2 tsp. thyme and 1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 tbsp. white vinegar
1/2 tsp. allspice
1 tsp. freshly ground pepper
2 c. sliced mushrooms
Place chicken in shallow casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspice and pepper and pour over chicken. Marinate in refrigerator for about an hour. Prepare grill. Remove chicken from marinade and grill until cooked through, basting periodically with marinade. Pour remaining marinade in saucepan, add mushrooms, and simmer for a few minutes. Spoon over grilled chicken breasts. Serves 8.
GRILLED CHICKEN WITH NECTARINES
4 chicken breasts
4 nectarines
1 c. coarsely chopped, toasted pecans
4 to 8 oz. goat cheese
Lettuce
DRESSING
4 tbsp. vinegar
4 tbsp. walnut oil
4 tbsp. olive oil
Salt and pepper to taste
Grill chicken breasts and slice. Place bed of lettuce on four plates. Arrange chicken on lettuce with slices of nectarines. Crumble cheese over chicken and fruit, sprinkle with pecans. Mix dressing and drizzle over other ingredients.
LEMON BASIL GRILLED CHICKEN
1/2 c. Puritan oil
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
1 tbsp. dried basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless, chicken breast
halves (about 1 lb.)
Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes. Turn once. Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through. 4 servings.
HERB TOMATO GRILLED CHICKEN
1 chicken, 3 to 3 1/2 lb., cut up
Dash of salt
Dash of black pepper
BASTING SAUCE
2 tbsp. oil or melted butter
3/4 c. tomato ketchup or chili sauce
2 tbsp. white wine or lemon juice
2 cloves garlic, minced or pressed
3 tbsp. fresh chopped basil or 2 tsp.
dried basil leaves
TIPS: Fresh chopped parsley can be substituted for fresh basil. You may marinate the chicken pieces in the sauce before grilling. Cut off excess fat from chicken pieces. Loosen the skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup or chili sauce, wine or lemon juice, garlic and herbs used. Place chicken pieces on rack. Brush on both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes and crispy baked potato wedges. 4 servings.
GRILLED TURKEY TENDERLOINS
1/4 c. oil
1/4 c. soy sauce
1/4 tsp. basil leaves
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 lb. fresh or frozen turkey
tenderloins, thawed
In small bowl, combine all ingredients except turkey; mix well. Place turkey in 8 inch square (2 quart) baking dish; pour marinade over turkey. Cover; refrigerate 2 to 4 hours, turning occasionally. When ready to barbecue, place turkey on grill 4 to 6 inches from medium high coals. Cook 13 to 18 minutes or until no longer pink, turning once. 4 servings.
BROILER METHOD: Prepare turkey as directed above. Broil 4 to 6 inches from heat for 18 to 20 minutes or until no longer pink, turning once.
MESQUITE GRILLED CAJUN TURKEY
3 lb. Butterball boneless breast of turkey, thawed
Oil
1 tbsp. onion flakes
1 tbsp. garlic powder
1/2 tsp. thyme leaves
1/4 tsp. cayenne
1/4 tsp. anise seed
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 bay leaf
Prepare grill for indirect method using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand for 30 minutes. Remove and slice.
NORTH CAROLINA GRILLED TURKEY STEAKS
1 (4-6 lb.) turkey breast or 2-3 lb.turkey breast steaks, 3/4-1” thick
1/2 c. soy sauce
1/4 c. oil
2 tsp. sugar
1 tsp. ginger
1 tsp. ground mustard
1/8 tsp. garlic powder
If using whole turkey breast, thaw and remove skin. Slice across meat grain, 1/2-1 inch for turkey steaks. Combine soy sauce, oil, sugar, ginger, ground mustard and garlic; mix well. Pour over steaks, turning to coat both sides. (A one gallon freezer bag works well.) Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks in marinade several times. Grill drained turkey steaks over medium hot coals 8-10 minutes per side basting with marinade a couple of times, if desired. Turkey steaks are done when there is no pink in center of meat. Serves 8. Marinade yields: 3/4 cup. Note: Marinade may also be used for kebabs and bite-size pieces for stir-frying.
GRILLED TURKEY CUTLETS WITH PINEAPPLE AND ORANGES
2 lg. oranges
1 med. size pineapple
2 tbsp. light brown sugar
1 (10 oz.) jar orange marmalade
2 tbsp. curry powder
1 tbsp. Worcestershire
1 tbsp. salad oil
1 1/2 tbsp. salt
6 turkey cutlets, each about 1/2 inch
thick (about 1 1/2 lbs.)
About 1 hour before serving: 1. Prepare outdoor grill for barbecuing. 2. Meanwhile, cut 1 orange into 1/2 inch thick slices; cut remaining orange into quarters. Cut off crown (if you like reserve for garnish) and stem end of pineapple; cut pineapple, with rind still on, lengthwise into quarters. Cut off the core along the tops of the wedges; score each wedge crosswise into 1 inch thick slices. Sprinkle pineapple and oranges with brown sugar. 3. In small bowl, mix orange marmalade, curry powder, Worcestershire sauce, salad oil, and salt. 4. Arrange turkey cutlets and fruit on grill over medium heat. Cook 5 to 7 minutes, brushing turkey frequently with marmalade mixture and turning turkey and fruit occasionally, until turkey just loses its pink color throughout and fruit is hot and browned. 5. To serve, arrange turkey and fruit on platter, tucking orange slices in between cutlets. Garnish with pineapple crown. Makes 6 main dish servings.
SOUTHWEST GRILLED TURKEY
1/2 c. cilantro
1/2 c. lime juice
1/2 c. Sauvignon blanc
1/2 c. olive oil
4 cloves garlic crushed
6 turkey tenderloins or fillets (6 to
8 oz. each)
Salt and pepper to taste
Fresh lime slices (optional)
Clean cilantro, remove the leaves and add them to the lime juice, wine, olive oil and crushed garlic to form the marinade. Pour the marinade over the turkey, cover tightly and refrigerate for several hours, preferably overnight. Season the turkey with salt and pepper and grill 6 inches above medium hot coals for 8 minutes each side. Brush with marinade several times for a golden color. Serve with fresh lime for added flavor. Serves 6.
GRILLED TURKEY STEAKS
1-1/2 lbs. turkey steaks, 3/4 to 1 inch thick
1/2 c. soy sauce
1/4 c. oil
2 tsp. sugar
1 tsp. ginger
1 tsp. ground mustard
2 cloves garlic or 1/8 tsp. garlic powder
Combine all ingredients and pour over steaks turning to coat both sides. Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks to marinade thoroughly. Grill drained steaks 8 to 10 minutes per side. Turkey steaks are done when there is no pink in center of meat. Serves 4. NOTE: Marinade may also be used for kebobs and bite-size pieces for stir frying.
GRILLED VENISON ROAST
1 (5 lb.) venison roast
3 cloves garlic
1 c. beef consomme
1 bottle of Lowenbrau Dark
Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.
GRILLED VENISON
4 (1 1/2 lb.) venison tenderloins
2 c. olive oil
2 c. honey
2 c. cola-flavored beverage
1/2 c. white vinegar
2 (20 oz.) cans crushed pineapple, undrained
1/2 c. prepared mustard
1/2 c. Worcestershire sauce
1/4 tsp. salt
Parsley sprigs for garnish
Remove any white membrane surrounding tenderloins; place tenderloins in a shallow dish. Combine olive oil and next 7 ingredients; pour over tenderloins. Cover and refrigerate 8 hours, turning meat occasionally. Grill over medium coals (300 to 400 degrees) 30 minutes or until internal temperature reaches 140 degrees, turning and basting twice with marinade. Slice and serve on a platter. Garnish, if desired. Yield: 10 to 12 servings.
GRILLED LAMB CHOPS
6 (1 inch thick) shoulder blade lamb chops
1 c. firmly packed fresh minced mint
1/2 c. white wine vinegar
2 tsp. sugar
1 tbsp. water
3/4 c. plain yogurt
2 cloves minced garlic
Mix all ingredients except chops. Transfer 2 tablespoons into a small bowl. Add 1 teaspoon water. Cover and chill. Cover chops with remaining marinade and chill overnight. Grill over charcoal for 5 minutes on each side for medium or rare, longer for well done. Transfer to platter and drizzle with reserved mint sauce.
GRILLED BUTTERFLIED LAMB
1 (6 to 7 lb.) leg of lamb, boned & butterflied
FOR MARINADE
1/2 c. olive oil
1/4 c. soy sauce
1/4 c. fresh lemon juice
2 to 3 tbsp. Dijon mustard
Ground pepper to taste
1/4 c. brown sugar
2 tbsp. dry sherry or vermouth
2 to 3 cloves garlic, chopped
Several sprigs of fresh rosemary,
chopped
Remove excess fat from lamb. Assemble marinade and pour over lamb. Let marinate for 4 hours or overnight, turning occasionally. Bring to room temperature before cooking. Cook lamb on grill 15 to 18 minutes per side for medium-rare.
GRILLED LAMB PROVENCALE
1 leg of lamb, boned
2/3 c. lemon juice
2 bay leaves
2 tsp. salt
1 tbsp. dried sage
1 tbsp. dried thyme
1/4 c. red wine
3 tbsp. butter
1 c. olive oil
3 cloves garlic, crushed
6 sprigs parsley
1/2 tsp. black pepper
1 tbsp. rosemary
SAUCE:
1/2 c. beef stock
2 tbsp. chopped shallots
3 tbsp. chopped parsley
Remove all fat from lamb. Combine oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, and half the sage, rosemary and thyme. Marinate for 24 hours, turning occasionally. Drain the meat and reserve the marinade. Grill the meat on a barbecue or tie on a spit and rotisse. Cook 45-60 minutes or until the lamb is done. To make the sauce, combine the stock, wine, shallots, and remaining sage, rosemary and thyme. Boil the ingredients and reduce to 1/2 a cup. Remove from heat and add the butter and chopped parsley. Pour over the meat. Serve with or without the sauce. Serves 8.
GRILLED LAMB CHOPS
6 lamb chops
1/2 c. lime juice
1/4 c. olive oil
Garlic bud
Freshly ground black pepper
Slice garlic into oil and allow to marinate 2 to 4 hours. Combine with lime juice and pepper and marinate chops in this dressing 8 hours. Grill over charcoal.
GRILLED GERMAN BRATWURST
4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12 oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankfurter buns
1/2 c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled
Brown bratwurst over medium heat in a little oil. Add onion and beer. Simmer uncovered, for 20 to 30 minutes. Stir together butter and onion salt; spread on buns. Make a lengthwise cut in each bratwurst to within 1/2-inch from end. Spoon on drained onion; sprinkle with cheese. Place on foil “boat”, leaving sides open. Broil 4-inches from heat for 2 minutes. Top with crumbled bacon. (Can be done ahead except for final heating, which can be done on outside grill; put bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not burn on the bottom). Makes 4 servings.
GRILLED BRATWURST
4 Bratwurst
1 can beer
1 1/2 c. water
1 c. ketchup
Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes.
GRILLED BRATWURST #2
1 (12 oz.) can beer
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. prepared mustard
1 tsp. chili powder
2 cloves garlic, minced
Several drops hot pepper sauce
6 bratwurst
Mix marinate ingredients together in skillet. Simmer bratwurst in mix for 20 minutes. Grill over medium fire until browned. Return to marinade to keep warm until serving. Good on French roll with sauerkraut relish. 6 servings.
Apricot Barbecue Sauce
1/2 cup olive oil
1/2 cup wine vinegar
1 cup apricot nectar
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon chili powder
Combine all ingredients in a saucepan and heat until boiling over medium heat. Boil for 1 minute, then cool at room temperature, and refrigerate until ready to use. This is a great one to use on pork or chicken.
Barbecue and Barbecue Sauce Recipes
QUICK BBQ SAUCE
1/2 lb. butter
1/2 c. catsup
1 sm. onion, chopped
1 tbsp. sugar
1 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. garlic powder
1/2 tsp. Tabasco
Dash of pepper
Stir well in saucepan and simmer 5 to 10 minutes. Use to cook chicken, ribs or chops on grill or in oven. Yield 1-1/2 cups.
TENNESSEE BARBEQUE SAUCE FOR GRILL
1 c. vinegar
1 c. ketchup
1 c. water
1/2 c. mustard
1/4 c. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. cayenne pepper (mild or 1
tsp. for hot)
Blend all ingredients in a saucepan and simmer for 30 minutes (you may have to use a whisk to break up the mustard). Take 1/2 to the grill for basting and 1/2 for table sauce. Sear meat then baste continually until done. Most meat takes 45 minutes on medium low heat on a gas grill. There’s little sugar and no oil in this sauce to reduce flare ups.
CHICKEN MARINADE FOR OUTDOOR GRILLING
1 c. salad oil
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. French’s mustard
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. golgin liquid smoke
Marinade boneless, skinless chicken breast several hours and put on grill (gas grill or charcoal grill) medium to low heat 3 to 4 minutes per side depending on thickness
BARBECUE CHICKEN SAUCE FOR GRILLING
For 1 chicken, mix
1 2/3 tbsp. butter
2 tbsp. oil
2 tbsp. olive oil
2 tbsp. white wine (white wine
vinegar works)
1 tbsp. Worcestershire
1 tbsp. Tabasco
Juice of 1/2 lemon
Salt and pepper
I grill the chicken for 45 minutes to 1 hour on the grill turning and basting every 5 minutes or so (it flames so watch the burning). I usually cook it 20 minutes on high (on a gas grill or charcoal grill), 20 minutes on medium and 20 minutes on low.
RANCH STYLE CHICKEN FOR OUTDOOR GRILL
1/2 c. white vinegar
1/3 c. salad oil
1 1/2 tsp. Worcestershire sauce
1/2 tsp. minced onion
1 clove garlic, minced
3 tsp. salt
1 tsp. paprika
1 1/2 tsp. tomato paste
6 to 8 drops liquid hot pepper
seasoning
1/4 tsp. dry mustard
3 broiler fryer chickens, cut up
Melted margarine
Twenty-four hours before using, blend all ingredients except chicken and margarine. Keep in refrigerator. Near serving time, brush chicken with melted margarine. Cook on preheated gas grill (or charcoal grill) set on high about 5 minutes, turning to brown evenly. Turn flame to medium low. Brush chicken with sauce. Cook, turning and basting frequently, until chicken is done, about 35 to 40 minutes. Makes 10 to 12 servings.
Articles on Outdoor Barbecue Grilling and Cooking
10 Smoky Tips To BBQ Food Safely
Barbecue Food Safety
What is a Barbecue Smoker
Peach Cake
1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs
Topping
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts
Mix cake mix, pie filling, and eggs. Beat until peaches are in small
pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping
ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to
45 minutes until center springs back when touched lightly.
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Marinades - Beef, Chicken, Turkey, Fish, Veggies
Recipes have been collected from newspapers, magazines, box tops, and friends over the years.
Barbecue Sauces, Barbecue Recipes
Marinade for Shish Kabobs
2 tablespoons sugar
2 tablespoons salad oil
1/3 cup soy sauce
2pound. meat (chicken, beef, pork, or lamb)
Seasonings: garlic, onion, black
pepper
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill
Print this Recipe
Marinade for Cajun Shrimp
1/2 cup vegetable oil
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh parsley
2 tablespoon each Worcestershire sauce and
red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 teaspoon ground red pepper
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
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Citrus Pork Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper
Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.
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Teriyaki Marinade
1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine all ingredients and use to marinade meat, chicken, pork or beef. Can be used for basting.
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Marinade for Sausage (Kielbasa)|
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ground ginger
Marinate 1 hour or more. Grill sausage 4 minutes each side, basting with marinade.
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Salmon Teriyaki Marinade
1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce
Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.
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Coke Marinade
12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf
Mix Coca Cola and orange juice. Add seasonings to taste.
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Mustard Marinade for Country Style Ribs
1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25 minutes.
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Spicy Beef Marinade
1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper
Pour marinade over cooked sliced beef. Marinate for 4 to 24 hours in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough for 1 pound.
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More quick and easy printable marinade/barbecue sauce recipes
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