Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://www.nancyskitchen.com/smoothies.htm
Beverage Recipes
Smoothie Recipes Calorie Free Smoothies
Tea Recipes Lemonade Recipes
Cocoa Mixes
Smoothie Recipes
Re: Last year you posted a site that had low carb and low calorie syrups. I can’t find the name of the site but could you post the name of the site and the syrups you said like the best for smoothies. Also how much of the syrup do you use in smoothies.
Lynn
I like the syrups from NaturesFlavors. They are so good in smoothies. The Low Carb Syrups (Zero Calories and Zero Carbs) I like the best are Peach Low Carb Syrup, Orange Low Carb Syrup, Maraschino Cherry Syrup, Strawberrry Low Carb Syrup, Raspberry Low Carb Syrup. I loved the Banana Low Carb Syrup and mixed it with the others. The banana syrup was stronger than the others and a little bit would go a long way.
I love to make smoothies with these syrups and use 1/4 cup syrup, 1/4 cup water and 5 or 6 ice cubes and blend them together. If I added banana flavoring I would add a teaspoon to the smoothie before mixing. If you are on a low carb diet it added a bit more to the smoothie by adding a tablespoon of cream. The smoothie would be zero calories and zero carbs and would take away the need to eat something sweet.
I have tried a lot of low calorie and low carb syrups but in my opinion the Naturesflavors had the best flavor than the others.
If you are on a low carb diet you can add a tablespoon of cream to the smoothie before blending. It made it taste almost like a milkshake. Cream was really great with the peach flavor. My next door neighbors in Canyon would come over and we would play games and make smoothies. They liked the cream with the raspberry and the strawberrry the best.
Nancy
CHOCOLATE BANANA SMOOTHIES
2 tbsp. cocoa mix
1 c. frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.
SHERBET SMOOTHIES
2 pts. lemon sherbet, softened
1 1/2 c. cold milk
2 c. frozen fruit, such as peaches,
blueberries or raspberries
In blender or food processor, combine all ingredients. Blend until smooth. Serve immediately in chilled glasses. Makes 6 to 8 servings.
FRUIT SMOOTHIES
4 c. skim milk
2 c. fresh fruit (washed and cut up,
hulled, peeled, or pitted as
necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)
Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes. Makes 4 servings.
BANANA SMOOTHIES
2 ripe bananas
2 c. milk
1/4 c. dry milk powder
1/2 tsp. vanilla
6 ice cubes
1/4 c. sugar and/or fresh frozen
strawberries or blueberries
(optional)
Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.
ORANGE SMOOTHIES
1 c. orange juice, other flavor will do
1/2 c. yogurt, plain or vanilla
1 banana
Combine ingredients in a blender. Blend until smooth. Serve. Be creative, change any or all the ingredients for a variety of flavors.
PEANUT BUTTER SMOOTHIES
1 lb. (4 sticks) butter
2 c. peanut butter
3 tsp. vanilla
Mix until fluffy. Add: 2 boxes plus 2 c. confectioners’ 10X
sugar
Mix until smooth; as dough forms into rounded balls or patties. Melt: 2 pkg. chocolate or butterscotch chips
3/4 bar wax
Dip balls or patties into chocolate chips and wax mixture, put on wax paper to cool.
STRAWBERRY SMOOTHIE
2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice
Combine in blender and process until smooth. Serve immediately. 4 cups.
PINA COLADA SMOOTHIE
1/2 c. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.
KAHLUA SMOOTHIE
1 pt. vanilla ice cream
1/3 c. creme de cacao
1/3 c. kahlua
Combine ingredients in blender and process until smooth. Serve after dinner.
PINEAPPLE SMOOTHIE
1 c. orange juice
1 (8 oz.) can crushed pineapple, undrained
2 med. bananas
2 tsp. sugar
1 (8 oz.) carton plain yogurt
1 c. crushed ice
Combine all ingredients except yogurt in blender; process until smooth. Add yogurt and process until blended. Serves 4. Garnish with a pineapple stirrer.
BLACKBERRY SMOOTHIE
1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes
Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
BANANA RASPBERRY SMOOTHIE
2 ripe, med. Dole Bananas, peeled
1-1/2 c. Dole Pure & Light Country
Raspberry Juice, chilled
1 c. frozen vanilla yogurt, softened
1 c. Dole Fresh or frozen Raspberries
Place all ingredients in blender. Process until smooth. Makes 2 to 3 servings.
ORANGE SMOOTHIE
6 oz. can frozen orange juice
1 c. milk
1 c. water
1/4 c. sugar
1/2 tsp. vanilla
10 ice cubes
Place all ingredients in a blender. Cover and blend until smooth. Serve immediately (6 servings about 3/4 cup each). 115 calories per serving.
CALORIE FREE SMOOTHIES
Strawberry Smoothie
1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0
Strawberry Banana Smoothie
1 cup ice
1/2 cup water
3/8 cup sugar free strawberry syrup
1 tsp. sugar free banana syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0
Orange Pineapple Smoothie
1 cup ice
1/2 cup water
1/3 cup sugar free orange syrup
1/3 cup sugar free pineapple syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0
Raspberry Smoothie
1 cup ice
1/2 cup water
1/2 cup sugar free raspberry syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0
Cherry Vanilla Smoothie
1 cup ice
1/2 cup water
1/2 cup sugar free cherry vanilla syrup
Mix in blender until smooth
Calories: 0 Carbohydrate: 0 Sugar: 0 Protein: 0
Spiced Tea Mixes
SPICED TEA MIX
2 c. Tang
1 c. Wyler’s lemonade mix
1/2 c. instant tea
1/2 c. sugar
1 tsp. cloves
1 tsp. cinnamon
Mix and store in closed container. Use 2 teaspoonfuls per cup of boiling water.
RUSSIAN TEA MIX
1-3/4 c. Tang
1-1/4 c. sugar
3/4 c. instant tea
1 envelope unsweetened Wylers lemonade
2 tsp. cinnamon (or less)
1 tsp. cloves (or less)
Mix dry ingredients carefully. Use with boiling water - amount will vary as to your taste (3 teaspoons or so per cup of water) OR may be mixed in thermo coffee server.
HOT SPICED TEA MIX
14 oz. container powdered breakfast drink (Tang)
2/3 c. instant tea
1 tsp. ground cloves
1 tsp. cinnamon
1 to 1 1/2 c. sugar
Sift together and store in airtight container. Add 2 to 3 teaspoons per cup of boiling water.
LEMON TEA MIX
1/2 c. instant tea
1/4 c. brown sugar, firmly packed
1/2 c. sweetened lemonade drink mix
1/4 c. finely crushed lemon drop candies
Place all ingredients in blender or food processor with a steel blade. Process briefly until ingredients are completely blended. Store in airtight container. Yields: about 1-1/2 cups mix. To serve: Add 1 cup boiling water to 1 heaping tablespoon tea mix. Stir until mix dissolved completely.
LEMONADE RECIPES
LEMONADE
1 c. lemon juice
2 c. sugar
1 orange, sliced
1 c. pineapple cubes
Boil 2 quarts water. Add all ingredients and chill. Pour over crushed ice. This is better if it stands overnight before serving. It can easily he doubled or tripled. Serves 8
LEMONADE
8 lemons
2-1/2 c. sugar
1 gallon water
Roll lemons until soft. Cut in half and juice into jug. Add sugar and water. Mix well.
LEMONADE
1/2 c. squeezed lemon juice, fresh
1/2 c. sugar
3 c. club soda
Mix all together.
SPICED LEMONADE
12 whole cloves
2 (3”) pieces of stick cinnamon
1 qt. cranberry juice
6 1/2 c. water
2/3 c. sugar
2 (6 oz.) cans frozen lemonade
concentrate
Tie spices in cheese cloth. Place spices, cranberry juice and water in large saucepan. Bring to a boil over medium heat. Remove spices. Add sugar and stir until dissolved. Add lemonade and mix well. Reheat and serve hot. Garnish each serving with half an orange slice or a green cherry. Serves 24.
COCOA MIXES
COCOA MIX
1 (8 qt.) box powdered milk
1 (11 oz.) jar creamer
1 box powdered sugar
1 lb. box Nestle’s Quik
Mix all ingredients. Sift if lumpy. Store in airtight container. Mix 1/3 cup mix to 1 cup hot water. May add miniature marshmallows to mix if desired.
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9. Make your own - Low Calorie Mayonnaise
Posted by: “KittyHawk”
Low Calorie Mayonnaise
1 1/2 tsp sugar
1 1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp paprika
1 1/2 tsp cornstarch
1 egg, lightly beaten
1/2 cup buttermilk
1 Tbsp melted butter
1/4 cup vinegar
In the top of a double boiler, mix together the dry ingredients. Beat in
egg and buttermilk until smooth. Cook, beating or stirring over hot
water, until mixture begins to thicken. Add butter and vinegar
gradually, beating well after each addition.
Makes: 3/4 cup
NOTE: Great served over fish or seafood salad.
________________________________________________________________________
________________________________________________________________________
11. Apple and Pear Mustard
Posted by: “KittyHawk”
Apple and Pear Mustard
1 cup dry white wine
1/2 cup white grape juice
2 sticks cinnamon
pared rind of 1 lemon
3/4 lb green cooking apples, peeled, cored and diced
3/4 lb pears, peeled, cored and diced
1/2 lb seedless green grapes, peeled
3/4 cup dijon mustard
1/2 tsp dark mustard seeds
Place wine, grape juice, cinnamon sticks and lemon rind in a saucepan.
Bring to a boil. Simmer for 5 minutes.
Discard lemon rind. Simmer for a further 5 minutes. Discard cinnamon sticks.
Add fruit. Simmer for 15 to 20 minutes or until just tender. carefully
blend in mustard and seeds. Simmer for further 2 to 3 minutes. Pour into
warm sterilized jars. Seal.
Makes: 3 1/2 cups
________________________________________________________________________
12. Apricot Chutney - Small Batch
Posted by: “KittyHawk”
Apricot Chutney
2 lb apricots, halved and pitted
2 cups brown sugar
2 onions, thinly sliced
3/4 cup sultanas
1 Tbsp salt
1 tsp coriander seeds
1/2 tsp ground ginger
1 cup white wine vinegar
Prepare jars, lids and bands.
Simmer all ingredients together until apricots are soft, about 15 to 20
minutes. Transfer apricots to prepared warm jars.
Boil the rest of the chutney until it is thick and syrupy. Pour over
apricots leaving a 1/2” headspace. Check for air bubbles. Process in a
boiling water bath for 15 minutes. Adjust time according to your altitude.
Makes: 4 half pints or 2 pints
NOTE: Peaches may be substituted for apricots.
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When I read the Urban Chicken alert, I laugh, when they take over a new project, it tends to get out of hand, of course we should have chickens, if we want eggs and fried chicken for dinner, so why all the ‘show ‘ for these?
granny
=== Google Blogs Alert for: Urban Chicken farmers ===
Wake Up and Smell the Damn Coffee!: Calgary Bans Urban Chickens (Mac)
By Mac
... of Black Diamond will allow us lowly surfs to keep chickens. I am just
not quite in a position to set up a chicken operation yet, but I will
certainly lend a hand in the fight with Calgarian chicken farmers. Posted
by Mac at 5:53 PM ...
http://wakeupandsmellthedamncoffee.blogspot.com/2010/06/calgary-bans-urban-chickens-mac.html
Wake Up and Smell the Damn Coffee!
http://wakeupandsmellthedamncoffee.blogspot.com/
little city farm: Waterloo Chicken Coop Tour, Sat June 19th
By littlecityfarm
The Waterloo Hen Association is hosting a Chicken Coop Tour to raise
awareness about the reality of backyard chickens. This is your chance to
visit with actual urban chicken keepers and learn about coops, chicken
varieties, ...
http://littlecityfarm.blogspot.com/2010/06/waterloo-chicken-coop-tour-sat-june.html
little city farm
http://littlecityfarm.blogspot.com/
Culinate Newsletter: Truck Farm, woks, Japanese picnics, Velvet ...
By Food Dude
“Traveling in Ian’s mobile garden (itself a central character), we’ve
filmed rooftop farms selling produce on a commercially viable scale, vacant
lots being reclaimed for school food, and barges populated with chickens
laying harbor-fresh eggs.… We don’t claim that these projects on the
frontiers of urban agriculture will answer the challenge of feeding 7
billion people healthfully and sustainably, but we think they’re engaging
enough and ingenious enough that they can ...
http://www.pdxfoodpress.com/2010/06/03/culinate-newsletter-truck-farm-woks-japanese-picnics-velvet-chicken-with-asparagus/
PDX Food Press
http://www.pdxfoodpress.com/
weight loss : Bike Tour of Urban Chickens! | health care
By admin
This entry was posted on 3 June 2010 12:30 and is filed under Cycling,
Health, food, sustainable living with tags chicken farm, urban farming. You
can follow any responses to this entry through the RSS 2.0 feedDu can leave
a response, ...
http://www.health-care-health.co.cc/2010/06/weight-loss-bike-tour-of-urban-chickens/
health care
http://www.health-care-health.co.cc/
=== Google Web Alert for: Urban Chicken farmers ===
Spokane Urban Chicken Coop Tour Coming - June 12, 2010 | Blogs ...
Slow Food Spokane River is holding the 4th Annual Urban Chicken Coop Tour,
... Craig manages the Millwood Farmers’ Market, is a Master Food Preserver
and ...
http://www.downtoearthnw.com/blogs/year-plenty/2010/jun/02/spokane-urban-chicken-coop-tour-coming-june-12-2010/
Rhubarb Jell-O Cake
http://www.nancyskitchen.com/May2010recipes/rhubarb-jello-cake-recipe.html
5 cups cut up rhubarb
1 cup sugar
1 pkg. (3 oz.) raspberry Jell-O
3 cups miniature marshmallow
1 pkg. white, or yellow cake mix
Arrange cut up rhubarb in a greased 9 x 13 inch baking pan. Sprinkle
with sugar, Jell-O and marshmallows. Prepare cake mix according to
directions on the package and spoon evenly over fruit in pan. Bake at
350º for 40 to 50 minutes, till cake batter no longer sticks to the
toothpick. Turn plate upside down onto tray. Serve warm or cold with
whipped cream.
Judy (in Alaska)
Print this Recipe
http://www.nancyskitchen.com/May2010recipes/rhubarb-jello-cake-recipe.html
Daily Newsletter Archives
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BTTT
6. Rosti Potato Cakes
Posted by: “KittyHawk”
Rosti Potato Cakes
Golden crisp potato cakes are a nice side dish for breaded veal or pork
cutlets or grilled fish. A dollop of sour cream or applesauce is always
a welcome addition.
1/2 cup dried grated potatoes
1 cup boiling water
1 egg
2 Tbsp all purpose flour
2 tsp snipped dried chives
1/2 tsp salt
1/4 tsp freshly ground black pepper
vegetable oil
In a heatproof bowl, combine potatoes and boiling water. Cover and let
stand for about 30 minutes or until potatoes are very soft and cooled to
room temperature. Drain well, squeezing out excess liquid.
Meanwhile, preheat oven to 350 degrees F.
In another bowl, whisk together eggs, flour, chives, salt and pepper.
Add potatoes and toss with a fork until evenly coated.
In a large skillet, heat a thin layer of oil over medium heat until hot
but not smoking/ Spoon 1/4 of the potato mixture into the pan and spread
to about 1/2” thickness. Cook for 3 to 4 minutes per side, turning once,
or until golden brown. Using a spatula, transfer to a plate lined with
paper towels, turning once to blot. Keep warm on another plate in
preheated oven. Repeat with remaining potato mixture, adding and
reheating oil as necessary between batches.
Makes: 4 servings
Variation: Make 8 to 12 small cakes and use for appetizers, topped with
cream cheese and smoked salmon.
________________________________________________________________________
7. Potato and Herb Gratin
Posted by: “KittyHawk”
Potato and Herb Gratin
With dried potato slices, this dish is ready to pop in the oven in minutes.
2 cups of dried potato slices
1/4 tsp crumbled dried rosemary
1/4 tsp crumbled dried thyme
pinch freshly ground black pepper
2 cups vegetable or chicken stock
1/2 cup coarse dried bread crumbs
1/2 cup shredded Swiss cheese
Preheat oven to 400 degrees F.
In a 4 cup glass baking dish combine potatoes, rosemary, thyme, pepper
and vegetable stock. Cover and bake in preheated oven for about 25
minutes or until potatoes are fork tender. Uncover and bake for 30
minutes or until potatoes are soft and most pf the liquid is absorbed.
In a bowl combine bread crumbs and cheese then sprinkle over potatoes.
Bake for 15 minutes or until topping is golden and cheese is bubbly. Let
stand for 5 minutes before serving.
Makes: 4 servings
Variation: use 1/4 cup crumbled blue cheese instead of the Swiss cheese
for a bolder taste. You can use any cheese you like actually.
________________________________________________________________________
8. Classic Scalloped Potatoes
Posted by: “KittyHawk”
Classic Scalloped Potatoes
You can’t go wrong with scalloped potatoes to accompany ham, roast
chicken, pork chops, roast beef...pretty much anything really. With
dried onions and potato slices on hand, they’re a cinch to make.
2 cups dried potato slices
1/4 cup dried onion slices
1 cup water
1 cup table (18%) or whipping (33%) cream
1/2 tsp dijon mustard
2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp butter, cut into small pieces
1/4 cup freshly grated Parmesan cheese (optional)
Preheat oven to 400 degrees F.
In a lightly greased 8 cup glass baking pan combine potatoes and onions.
In a measuring cup or bowl combine water, cream and mustard. Whisk in
flour, salt and pepper. Pour over potato mixture. Cover and bake in
preheated oven for 30 minutes or until sauce is bubbling and starting to
thicken.
Uncover and sprinkle butter over the potatoes and bake for about 20
minutes or until potatoes are fork tender, sauce is thickened and top is
golden brown. Sprinkle with Parmesan (if using) and broil for 1 to 2
minutes, if desired. let stand for 5minutes before serving.
Makes: 4 servings
Variation: Replace 1/2 cup of the potatoes with dried sweet potato slices.
________________________________________________________________________
9. Sweet Potatoes with Browned Butter and Sage
Posted by: “KittyHawk”
Sweet Potatoes with Browned Butter and Sage
2 cups dried sweet potato slices
2 cups water
1/4 cup butter
1 clove garlic, minced
1 tsp crumbled dried sage
2 Tbsp chopped almonds or pecans
2 Tbsp freshly squeezed lemon juice
salt and freshly ground black pepper to taste
In a shallow dish, combine sweet potato slices and water. Let stand for
30 munutes or until potatoes are plump and soft. Drain well.
In a large skillet, melt butter over medium low heat. Add garlic and
sage then saute for 2 minutes or until garlic is fragrant and just
starts to turn golden brown. Stir in almonds and lemon juice and saute
for about 2 minutes or until butter is browned.
Gently stir in sweet potatoes and cook, shaking pan occasionally, for
about 5 to 10minutes or until potatoes are hot and starting to brown.
Season to taste with salt and pepper.
Makes: 4 servings
TIP: Soaking the sweet potato slices at room temperature helps to
rehydrate them without letting them get mushy. It does take a little
longer but the superior texture is worth it.
________________________________________________________________________
10. Mushroom and White Wine Sauce
Posted by: “KittyHawk”
Mushroom and White Wine Sauce
This sauce is so versatile. It is a dazzling addition to simple roast
chicken, pork or veal, and you can even use it as a pasta sauce.
1/2 cup dried mushroom slices
2 Tbsp dried onion pieces
1 Tbsp crumbled dried parsley
1 tsp minced dried garlic
1 tsp crumbled dried tarragon, basil or thyme
1 1/2 cups vegetable or chicken stock
1/3 cup dry white wine
1 Tbsp all purpose flour
1 Tbsp butter, softened
salt and freshly ground black pepper to taste
In a saucepan, combine mushrooms, onions, parsley, garlic, tarragon,
vegetable stock and wine. Bring to a boil over medium heat. Reduce heat
and boil gently, stirring often, for about 20 minutes or until mushrooms
are soft.
In a small bowl, mash flour with butter until blended. Whisk into
saucepan until blended. Boil gently, stirring constantly, for about 5
minutes or until sauce is thickened. Season with salt and pepper to taste.
Makes: 2 cups
________________________________________________________________________
11. Cajun Spiced Dried Onion Rings
Posted by: “KittyHawk”
Cajun Spiced Dried Onion Rings
These peppy snacks call for some sour cream and a frosty beer.
6 small onions
2Tbsp sweet paprika
1 tsp salt
1 tsp finely crushed dried thyme
1/2 tsp cayenne pepper
1/4 cup red wine vinegar or white vinegar
Cut onions crosswise into rings about 1/8” thick. Carefully separate
layers into individual rings.
In a shallow dish, combine onions, paprika, salt, thyme, cayenne and
vinegar. Cover and let stand for at least 1 hour or up to 4 hours.
Drain onions, discarding marinade. Place on mesh drying trays, setting
smaller rings inside larger rings to save space. Dry at 130 degrees F.
for 8 to 10 hours or until rings are dry and crisp, with no sign of
moisture inside. Let cool completely on trays or transfer to a cool
container. Serve immediately or store in an air tight container at room
temperature for up to 6 months.
Makes: 3 cups
Variation: For a smoky touch replace 1/2 tsp of the sweet paprika with
smoked paprika.
________________________________________________________________________
12a. Banana pepper
Posted by: “Miriam B
HI all,
Since there is some empty space in my garden at the moment, I am considering putting some banana peppers and maybe some jalapenos too. Now, I really would like to process the banana peppers to something similar like ones available at sub sandwich shops. I like the little bite it gives without too much heat. Does anyone process the banana peppers for such result? If so, do you mind sharing how you go about it?
Thanks. Be well
Miriam
________________________________________________________________________
12b. Re: Banana pepper
Posted by: “KittyHawk”
I do both Jalapeno and a mix of banana peppers and other ones. They are
called Bread and Butter Jalapeno’s They are WONDERFUL. I even like them
on egg sandwiches. They stay crispy also. I have made these with just a
little onion in them, no onion and the amount of onion asked for in the
recipe. There are more pickled peppers in the files also if you wanted
just pickled. I have eaten them at 2 weeks and they were still good but
waiting the month even better. I am going to try a little pickle crisp
in them this year and see if they are even crispier.
Bread and Butter Jalapenos
This makes a very tasty and spicy addition to almost any meal. For those
that
are daring substitute the jalapenos for habanera peppers but BEWARE
these are
HOT. Use gloves handling any peppers!!!
4 lbs jalapeno peppers
2 lbs onions
3 cups vinegar
2 cups sugar
2 Tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger powder
Wash and cut jalapenos and onions into thin slices and cold pack into jars
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving 1/4 inch headspace. Remove air bubbles.
Adjust headspace if needed by adding more hot mixture. Wipe rims. Adjust
caps.
Process 10 minutes in boiling water bath.
NOTE: Best after letting sit for 1 month but can be used after 2 weeks.
Yield: about 7 Pints
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It is a Brazilian recipe, but this will be to prepare not by machine, but by hand, but I will send this to you, to show the garlic quantity.
Garlic Bread
Ingredients:
2 cups warm milk 30 g yeast
4 eggs (beaten the egg whites first, like for cake, them add yolks and beat)
20 g margarine
20 g butter
4 tablespoons oil
1 tablespoon (soup) salt
1 teaspoon (dessert) from sugar,
8 cloves garlic, mashed
1 kg of wheat flour
Preparation: Dissolve yeast in milk, add all remaining http://www.freerepublic.com/perl/post?id=2299939%2C7401ingredients except the garlic Add the flour by last one kneading, fermenting, add the garlic knead dough and make personal Grow again, brush with egg yolk and oil and roasting can add more garlic if desired.
Pãodealho (receitacompleta)
Welcome, drop in any time and join in the thread when you want.
CALCIUM CARBIDE POISONING, MANGO - NEPAL: (EASTERN)
***************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 3 Jun 2010
Organization: FreshPlaza, Republica (Nepal) report [edited]
http://www.freshplaza.com/news_detail.asp?id=64248
Nepal: People eating carbide-ripened mangoes fall ill
Around 30 to 40 patients come to Lahan Hospital daily on average
seeking treatment for abdominal complaints. “Most of them complain of
diarrhea, stomach pain, and nausea,” said Dr Mishri Lal Sah. Dr Sah
said a majority of the complaints result from the eating of mangoes
ripened through the use of [calcium] carbide.
Mangoes ripen naturally by mid-June but businessmen use the chemical
carbide to ripen them early and fetch higher prices. “Carbide has a
negative effect on the stomach and intestines,” Dr Pashupati
Chaudhary said.
Chief of District Public Health Office Dr Raj Kumar Chaudhary said
the number of patients coming in with stomach complaints is higher
compared to last year [2009]. Sagarmatha Zonal Hospital has also
reported a rise in the inflow of patients with upset stomachs.
Siraha and Saptari districts are major mango producers in the
country. The Agriculture Development Office, Siraha said that mango
varieties like maldaha, dasahari, and kalkatiya that normally mature
at the end of June appeared in the market in late May [2010].
Doctors say these mangoes, ripened prematurely through the use of
carbide, are harmful to health although they look very attractive and
tasty. They suggest that consumers instead buy green mangoes and keep
them in a warm place to ripen them.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[Calcium carbide is used to ripen fruit prematurely or ahead of its
natural cycle. A tray of mangos is covered with plastic and small
container of calcium carbide is placed under the plastic. The plastic
causes the fruit to sweat, or produce moisture. The moisture combines
with the calcium carbide to produce acetylene. Acetylene is known to
cause some neurological signs. Acetylene intoxication has long been
known because it is produced in some welding of metals. While welders
become intoxicated through inhalation, in this situation it may be
through ingestion. - Mod.TG]
[The Siraha and Saptari districts are located in the Sagarmatha Zone,
Purwanchal (Eastern) Region, and can be seen on the map at
http://ncthakur.itgo.com/map04.htm
Lahan in Siraha district can be seen on the HealthMap/ProMED-mail
interactive map of Nepal at
http://healthmap.org/r/01rY
- Sr.Tech.Ed.MJ]
...................................tg/mj/lm
This group teaches crafts on the internet, I joined when it was formed several years ago to teach soap making, now it covers all crafts.
On teaching day, you can join in and ask questions, and it is a fine group of folks.
granny.....
For all the quilters and quilt lovers and quilter-wannabees...
http://www.freequiltpatterns.info/free-quilt-patterns-directory.htm
I haven’t had time to go through all the links... my goodness, WHAT a collection! But the links that I have followed have been pretty clear and useful tutorials and patterns for a wide variety of quilt designs and techniques.
I like the fact that the person who put the list together has included more than just the “traditional” quilt techniques and patterns.
Enjoy!
Cyn - ListMOM
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http://groups.yahoo.com/group/CraftClass/linksYahoo! Groups Links
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http://www.eartherbs.com/index.php?group_id=10&page=79&;
More info and how to here:
http://www.eartherbs.com/index.php?product_id=87&page=79&action=show_product_details&&group_id=10
For those who suffer with allergies or stuffy noses, especially at night, this would be a GREAT thing to have! Lavender EO is especially good at opening the sinus passages. [We often sleep with a cotton ball (with just a couple of drops of Lavender EO) pinned to the pillow case and we sleep through the night.]
Of course this product would be a great addition to your products. Even if you bought the minimum (10 units for $8.50), that’s only 85¢ each. Preloaded with some EO, you could easily sell it for $1.50 or more! And if you wanted to sell the unit with a small dram of EO so your customer could re-charge, you have a customer for life.
I’m going to keep this link and get some for Steven to bring back this Fall. With 5 kids in the family, we’ve used up the minimum right off the bat!
For personal use, as long as I keep track of the EOs I’ve put in an inhaler, I won’t mind re-using the pads. Many EOs work well together so one inhaler could make the rounds of “just lavender”, “lavender + tea tree”, then “lavender + tea tree + oregano”, etc...
AGAIN... I would be VERY careful about what EOs I had put on the pad, how much, when, etc...! I will be VERY careful, I promise!
But since you will be encouraging your customers to keep one inhaler per EO/EO blend, it might not be unusual for a customer to have two or three or more.
Can you imagine how useful an inhaler with citrus EO would be for use at your desk at work? When that mid-afternoon slump hits, just pull out your inhaler and get a blast of clear thinking from your Graperfruit or Mandarin EO!
Well... I ran across this link this morning and with the large number of fragrance crafters we have on the list, I just couldn’t fail to tell you about it!
Enjoy!!!
Cyn - ListMOM
p.s. I know nothing about the company selling the product. Their website seems professional and the text was clearly written, but I’ve never purchased from them before. I guess we’ll see!
Check out our Vendor and Class Leader Links!
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http://www.floridasoapsupplies.com/20.html
Our melt and pour soap bases are easy to use and make a wonderful soap. You can melt them slowly in the microwave or in a double boiler ;however be careful not to boil the soap when melting. The general rule of thumb is do not add more than one ounce per pound of any additive . The clear is very clear and the white is the same base with the addition of titanium dioxide to whit
Stearic acid is a great additive if you prefer a harder bar of mp soap. Again, do not use more than one ounce per one pound of base. Add the stearic acid at any point but making sure it melts and is thoroughly mixed through the base before coloring , fragrancing and pouring into the mold.
INCI Ingredients: Sorbitol, Water, Propylene Glycol, Glycerin, Sodium Stearate, Sodium Laureth Sulfate, Sodium Myristate, Sodium Laurate, Triethanolamine. (Titanium Dioxide included in white base)
24 lb box Clear MP Base $48.00
24 lb box White MP Base $48.00
I can ship by flat rate priority mail for $13.95 per box to anywhere in the USA or quote UPS shipping . Flat rate priority boxes arrived two days after shipping.
Listmember pricing and discount will be appear on the invoice but not on the shopping cart.
I did not take time to dig too far on this, it may be the members price, if so, join it is free and has always been an excellent group to read and learn in.
I have not used her M/P soap, but do use it from another company and if you will air dry it, after cutting, most of it will get as hard as you want, without the chemical.
If you are paying $3.00 a pound, that will be about 4 to 6 bars that the store sells, read the list of chemicals here and then the one on the stores bar and even this soap looks good.
It will not have a smell, but works fine, it is designed to add perfume and things like cocoa butter to, and be resold in specialist soap shops.
You can air dry any bar of soap and it will get hard, I have done so for years, as I hate mushy soap.
I have used other products from this company and was happy with them.
granny
P.S. the first of each month, I step back into my life before terrorism and check my other loves, LOL, all crafts....
If I don’t then I will loose the Yahoo address they go to.
g.
http://www.emergencyemail.org/newsemergency/anmviewer.asp?a=527&z=43
U. S. Product Safety Commission Nationwide Recall 12 Million “Shrek” Drinking Glasses at McDonald’s
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product.
Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: “Shrek Forever After 3D” Collectable Drinking Glasses from McDonald’s Corporation
Units: About 12 million
Manufacturer: ARC International, of Millville, NJ.
Distributor: McDonald’s Corp., Oakbrook, Ill.
Hazard: The designs on the glasses contain cadmium. Long term exposure to cadmium can cause adverse health effects.
Incidents/Injuries: None reported.
Description: The “Shrek Forever After 3D” collectable drinking glass are 16 ounce glasses that came in four designs, Shrek, Fiona, Puss n’ Boots, and Donkey.
Sold exclusively at: McDonald’s restaurants nationwide from May 2010 into June 2010 for about $2.
Manufactured in: United States
Remedy: McDonald’s is asking consumers to immediately stop using the glass out of an abundance of caution. Visit www.mcdonalds.com/glasses for additional instructions on how to obtain a full refund.
Consumer Contact: For additional information, contact McDonald?s toll-free at (800) 244-6227 between 9 a.m. and 5 p.m. CT Monday through Friday or visit the firm?s website at www.mcdonalds.com/glasses
Note: CPSC was made aware of issues with this product through the Office of Congresswoman Jackie Speier from California.
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[CraftClass] Rose Petal Beads, fresh
Sunday, May 2, 2010 11:27 AM
From:
“FragrantJoys”
To:
CraftClass@yahoogroups.com
Just a note... many people maintain that the most intensely-scented rose petal beads are from freshly gathered petals in the height of their scent.
This method requires that you gather the petals and then immediately chop them finely and begin the rose petal bead process.
So if you want to wait until the day we have the class and go buy some roses, you may.
Or, you could do the class with dried petals, and then you’d be ready for when your roses bloom!
Also... watch for weddings in your area and offer to take the used flowers off their hands. You could offer to make some beads for the bride as a “thank-you” kind of exchange.
We will be making rose petal beads this summer, so we need to be gathering our spent rose petals NOW, to let them dry and to have enough to be able to make a fair amount of beads.
For the most fragrant bead when finished, use the red fragrant rose. If you don’t have a rose bush of this sort, don’t stress. You can use any color rose petals, in fact, just about any kind of flower petal may be included. They will turn dark and rusty brown, but will still make a nice bead.
There are a few tips to follow, for gathering and storing flower petals, that will make the process a bit easier and make our lives a bit better...
Gathering:
* Let your rose fade on the stem: the petals will begin to die a bit, making it VERY easy to cup the entire flower in your hand and gently twist/rock the petals from the hip.
* If gathering from cut flower stems: Remove the thorns from the stems; when time to remove the flowers from the vase, tie the stems together with string/yarn and hang upside down to dry in a temperate place with fresh air but away from direct sunlight and breezes. Cup the petals in your hand and pull the petals from the hip and then put in your container. Toss the rest of the stems and leaves into your compost pile.
Pre-Storage:
* Starting at one end of the petal pile, sort through the petals, as you would sort beans, turning the petals over, looking for anything green or that moves. Gently rub the green/moving things against the paper towel and continue your examination, moving toward the other side.
* Repeat the sorting/examination process from top to bottom.
* Repeat the sorting process several more times... there are far more garden residents than you would think!
* When confident that you have eliminated most of the pests, lift the paper towel and pour the sorted petals into your storage container.
* Repeat the entire process until all your gathered petals are sorted and stored.
Storage:
* Use a container large enough to gently shake/stir your petals without slopping them over the side
* Lay a paper towel over the top of the container to keep dust and stuff out of the petals, without preventing the circulation of air to the container.
* Don’t grieve the loss of fresh fragrance from your petals! The bead-making process would have destroyed the fresh fragrance anyway, and will actually bring out the oils that are still in the petals.
NOTE: If you want your beads to have a stronger rose scent, you can add rose fragrance oil during the cook and/or to the finished beads (while drying and/or sprayed on when finished).
Don’t toss any flowers! Unless you are a purist or want to be able to sell jewelry marketed as “100% Rose Petals” in your beads, you can use petals other than rose petals in your beads. You can expect to use at least 1/4 - 1/2 C. (measured) crushed rose petals per bead, so you can see that it’s going to take a lot of rose petals.
My goal is to have enough rose petals to make at least 50 - 100 rose beads the size of small marbles (the shrinkage rate is about 50%) to use in my Christmas gifts this year. I make a beaded bookmark that uses a beaded dangle about 2” - 3” long and I want to make the rose bead the focal bead.
I’m going to coil copper wire around the bead (copper wire is easy to get here, is relatively inexpensive and the copper color will be pretty enough against the rose bead).
Let me know if you would like some classes on wrapping beads with and in wire. In fact, we can have the classes needed to make the entire bookmark if you’d like. I’ll be making my bead dangles sometime around September. I need to let the petals dry and make the beads (sometime in July or August) and let the beads cure pretty well.
Then I’ll wrap the beads in wire to make the focal bead. I might go ahead and finish the dangle at that point.
Then I cut the ribbons for the bookmark, fold/stitch them securely, attach the dangle, print up a gift card and I’m done! Since the bookmarks I have given have been for Bibles, I’m thinking of a “prayer theme” for my beaded dangle, but that’s just me.
So, in the words of Robert Herrick: “Gather ye rosebuds while ye may...”
Enjoy,
Cyn - ListMOM
Check out our Vendor and Class Leader Links!
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GotFabric.com
933 Kanoelehua Ave.
Hilo, Hawaii 96720
808-961-2113
I found this company was cheaper to buy from and pay the shipping [cheapest they offer] than stateside sites.
They have a fantastic collection of fabrics and offer many that do well in quilts.
I always started in the sale section, but did wander around the site and buy yardage that was not on sale.
There was a time, when a newsletter from them, meant that I would have hours of looking at beautiful fabric, LOL, one might guess that I do love fabrics.
granny
In this posting:
[1] Plague locust - Australia (Victoria)
[2] Multiple species - USA (western states, Great Plains)
******
[1] Plague locust - Australia (Victoria)
Date: Thu 27 May 2010
Source: The Age [edited]
http://www.theage.com.au/victoria/eggs-spark-fear-of-locust-outbreak-20100526-we7w.html
Eggs spark fear of locust outbreak in northern Victoria
Victorian Plague Locust commissioner Gordon Berg warned that locust
outbreaks in spring were likely. “We can’t say for certain exactly
what’s going to happen, but the likelihood is we’re going to see
major outbreaks, certainly in some areas. And we’ve got to plan for
that worst-case scenario,” he said.
“The sad reality is the magnitude of the outbreak could be such that,
with the best efforts of farmers, local councils for roadsides, DPI
[Department of Primary Industries] for public land, and all the rest
of it, there’s still a pretty high likelihood we’ll get some major
outbreaks that can’t be controlled and damage occurring,” he said.
“We’re going to have to plan for the worst, simply because we don’t
see this sort of situation very often.”
[Byline: Darren Gray]
—
Communicated by:
ProMED-mail
promed@promedmail.org
******
[2] Multiple species - USA (western states, Great Plains)
Date: Thu 27 May 2010
Source: Live Science [edited]
http://www.livescience.com/animals/grasshopper-invasion-100526.html
West poised for worst grasshopper/locust outbreak in 30 years
A dramatic rise in the number of grasshoppers was found during a
survey of the western states conducted last year [2009] by the US
Department of Agriculture (USDA). And while that may seem bad enough
on its own, it’s really the grasshoppers’ kids that are the threat.
If last summer’s [2009] adults were successful during mating season,
then the worst grasshopper infestation in 30 years could strike
ranches and agricultural land in the Great Plains states between late
July and early August [2010], said Roeland Elliston of the USDA’s
Animal and Plant Health Inspection Service who worked on the survey.
[Byline: Brett Israel]
[Additional news stories:
http://standeyo.com/NEWS/10_Food_Water/100329.grasshopper.plague.html
and
http://online.wsj.com/article/SB10001424052702304434404575150060526201230.html
—
Communicated by:
ProMED-mail
<promed@promedmail.org
[There is no taxonomic difference between locusts and grasshoppers.
The term “locust” is used for short-horned species of the family
_Acrididae_ that change morphologically and behaviourally on crowding
to form swarms of adults or bands of immature stages.
The 1st story above refers to the Australian plague locust
(_Chortoicetes terminifera_). These locusts display the
characteristic behaviour of flying short distances, pausing, turning
back, and looking at the disturbance. Insects in the 2nd story may
include pasture eating species such as the clear-winged grasshopper
(_Camnula pellucida_), the spur-throated grasshopper (_Melanoplus
sanguinipes_), the bigheaded grasshopper (_Aulocara elliotti_), and
the white-whiskered grasshopper (_Ageneotettix deorum_).
The rate of locust egg development increases with temperature and
moisture. Complete development can occur in 14 days with a daily
maximum of 35 deg C (95 deg F), at 25 deg C (77 deg F) it can take a
month, and egg development ceases below about 15 deg C (59 deg F).
Swarming behaviour is a response to overcrowding leading to an
increase in brain serotonin levels. Swarm sizes can vary but may
reach several hundred square kilometres with 40 to 80 million
individuals per square kilometre. For every million
locusts/grasshoppers, one ton of food is eaten daily. It has also
been reported that, at least in the US, grasshoppers may transmit a
vesicular stomatitis virus to livestock (see link below).
The best method of control is considered to be aerial spraying at the
nymph or hopper stage. However, it has been suggested that locust
problems may be exacerbated by broad-spectrum insecticides. These may
increase duration, frequency, and severity of outbreaks by
suppressing predators and parasites over large areas. Creating such
“enemy-free zones” may allow insect populations to resurge. Deep
harrowing or plowing are useful to destroy eggs and small nymphs.
In Australia and the southwest of northern America, outbreaks are
driven primarily by moisture, in the northern Rockies and the Dakotas
mainly by temperature. Above, major outbreaks of “eggs in the ground”
of different locust species and in different hemispheres are
reported. In both cases, however, the reason is likely to be warm and
relatively humid conditions in the previous (2009/2010) season. It is
hoped that cooler weather will follow and may have a suppressive
effect on egg hatching.
[References
Maps
Australia:
http://www.ga.gov.au/image_cache/GA4073.jpg
Victoria:
http://www.sydney-australia.biz/maps/victoria/
USA:
http://www.mapsofworld.com/usa/usa-state-and-capital-map.html
US western states:
http://gocalifornia.about.com/bl_west_map_int.htm
US Great Plains states:
http://www-tc.pbs.org/newshour/images/convention/plains.gif
Pictures:
Australian plague locust:
http://cesarconsultants.com.au/images/stories/Latest_News_Photos/australian%20plague%20locust_web.jpg
Clear-winged grasshopper:
http://www.insectsofalberta.com/clearwingedgrasshopper.htm
Spur-throated grasshopper:
http://insects.tamu.edu/extension/bulletins/images/l-5201_4.jpg
Big-headed grasshopper:
http://www.uwyo.edu/grasshoppersupport/Html_pages/auelam.jpg
White-whiskered grasshopper (female):
http://farm3.static.flickr.com/2370/2060477921_657e94df94.jpg
Links:
Information on Australian plague locust (and other locusts):
http://www.daff.gov.au/animal-plant-health/locusts/about/id-guide/description_of_adults/1._australian_plague_locust_chortoicetes_terminifera
Information on American _Melanoplus_ species:
http://insects.tamu.edu/extension/bulletins/l-5201.html
Information on big-headed grasshopper:
http://www.uwyo.edu/grasshoppersupport/Html_pages/auel.htm
Information on white-whiskered grasshopper:
http://www.sidney.ars.usda.gov/grasshopper/extrnlpg/ghwywest/agde.htm
Serotonin transformation of locust brains:
http://scienceblogs.com/notrocketscience/2009/01/the_swarm-maker_molecule_-_how_serotonin_transforms_solitary.php
and
http://news.bbc.co.uk/2/hi/science_and_environment/10158856.stm
Grasshopper transmission of a vesicular stomatitis virus to livestock:
http://www.ars.usda.gov/is/pr/2009/090826.htm
Species and taxonomy of vesicular stomatitis viruses via:
http://www.ictvdb.rothamsted.ac.uk/Ictv/
Australian Plague Locust Commission:
http://www.daff.gov.au/animal-plant-health/locusts Corr.SB/Mod.DHA]
...................................sb/dha/mj/lm
GammaGard Liquid, Immune Globulin Intravenous (Human)
Audience: Allergy and Immunology, Pediatrics
ISSUE: Baxter BioScience and FDA notified healthcare professionals of a market withdrawal being conducted as a precautionary measure due to an increased number of adverse event reports of allergic reactions associated with two lots of the product.
BACKGROUND: GammaGard Liquid is indicated for the treatment of primary immunodeficiency disorders associated with defects in humoral immunity.
RECOMMENDATION: Customers are asked to contact Baxter BioScience for Urgent Market Withdrawal instructions. See the Market Withdrawal Notice for information on affected lots.
Read the complete MedWatch 2010 Safety summary, including a link to the Market Withdrawal Notice, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Kent Nutrition Group, Inc. Undertakes Limited Recall of Kent Feeds 20 Lamb DQ45 Medicated
Wed, 02 Jun 2010 15:59:00 -0500
Kent Nutrition Group, Inc. is voluntarily recalling 36 bags of one specific lot of its Kent Feeds 20 Lamb DQ45 Medicated. The recall is being implemented due to the discovery of excess amounts of copper in the feed from lot number 810127. At the time the recall was issued, no customer complaints had been received and no animal health issues had been reported.
http://www.fda.gov/Safety/Recalls/ucm214290.htm
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