Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
1a. Potato Stuffed Cabbage
Posted by: “MomsRecipes”
Potato Stuffed Cabbage
1 head cabbage
5 lb. potatoes, peeled
2 onions
1/2 C. rice, raw
1 tsp. dill, dried
1/4 tsp. black pepper, ground
2 egg whites
1 28 oz. can tomatoes
1 apple, peeled and sliced
1/4 tsp. ginger, dried, ground
Parboil cabbage and separate leaves. Slice off part of the heavy stalk of
each leaf by slicing parallel to leaf (do not cut into leaf). Grate
potatoes, small inner leaves of cabbage, and 1 onion. Mix together. Add
rice, dill and black pepper.
Beat egg whites until frothy, and add to potato mixture. Set aside 2 or 3 of
the largest leaves. Fill each remaining cabbage leaf with about 2 T. potato
mixture. Fold up bottom of leaf, then fold in sides, and roll up. Secure
with toothpick if necessary.
Slice reserved leaves and line bottom of crockpot with them. Slice second
onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place
rolled stuffed cabbages into pot. Cook at Low for 4 - 5 hours.
________________________________________________________________________
2. Quick and Easy Stuffed Cabbage Casserole
Posted by: “MomsRecipes”
Quick and Easy Stuffed Cabbage Casserole
One day I was sitting and had a taste for stuffed cabbage, but after a long
day I did not feel like starting such a large cooking adventure. So “voila”
my casserole was born! Shared by G-MA-BURNS
1/2 small head cabbage, shredded
1 large onion, shredded
1-1 1/2 lb. ground meat (use turkey for lighter version)
3 slices white bread, crusts removed
1 large egg
1/4 C. milk or water
2 C. cooked rice, cooled
1 large can diced tomatoes
1 small jar plain spaghetti sauce
Salt, pepper and garlic powder to taste
Put bread in a large mixing bowl and cover with milk. Let absorb for a
while, then add egg, ground meat and seasonings. Mix until thoroughly
blended.
Take a large casserole dish and start layering: 1/2 jar spaghetti sauce on
the bottom, 1/3 of the cabbage and onions, 1/2 the meat mixture and all the
rice, 1/3 more cabbage, rest of spaghetti sauce, rest of meat mixture, rest
of cabbage and onions.
Top the whole casserole with the can of diced tomatoes. Salt and pepper the
tomatoes to taste.
Bake covered in a 350 degree oven for 1 1/2 hours. Serve with your favorite
sides. You can make this in the crockpot too.
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Featured Forum Post
Mary Jane’s Fabulous Carrot Cake/Butter Cream Cheese Icing
Recipe available at:
http://www.recipesecrets.net/blog/go/carrotcake/
Posted by: marieann2001
Comments:
My friend has been making this cake (or one similar) for years.
Yes, you lightly drain the pineapple. The pineapple needs to be
slightly moist (but not dripping wet). Reserve juice as you may
need for frosting or can use later. My son always drinks the
leftover or we freeze in a ice cube tray for use in ice tea.
The directions say to “drain a little”. Try it, you’ll like it!
Texas Roadhouse Legendary Sirloin Beef Tips
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy, served with seasoned rice or mashed
potatoes.
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Serves 1
Until Next Time... Be Well!
Kind Regards,
Ron
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Featured Forum Post
Mary Jane’s Fabulous Carrot Cake/Butter Cream Cheese Icing
Recipe available at:
http://www.recipesecrets.net/blog/go/carrotcake/
Posted by: marieann2001
Comments:
My friend has been making this cake (or one similar) for years.
Yes, you lightly drain the pineapple. The pineapple needs to be
slightly moist (but not dripping wet). Reserve juice as you may
need for frosting or can use later. My son always drinks the
leftover or we freeze in a ice cube tray for use in ice tea.
The directions say to “drain a little”. Try it, you’ll like it!
Texas Roadhouse Legendary Sirloin Beef Tips
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy, served with seasoned rice or mashed
potatoes.
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Serves 1
Until Next Time... Be Well!
Kind Regards,
Ron
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Honey Chicken Stir-Fry
Posted by: “Tracy
Honey Chicken Stir-Fry
The seasoning packet from the frozen vegetables flavors this stir-fried dish—
1 lb. skinned and boned chicken breasts
1/2 cup apple juice
1 Tbs. honey
1 Tbs. Dijon-styel mustard
2 tsp. cornstarch
10 oz. pkg. frozen Chinese-style stir-fry vegetables and seasonings
***
1 Tbs. cooking oil
3 green onions, bias-sliced into 1-inch pieces
Chow mein noodles
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. For sauce, stir
together the apple juice, the honey, the mustard, the cornstarch, and the
seasoning packet from the forzen stir-fry vegetables. Set sauce mixture aside.
2. Preheat a wok or large skillet over high heat; add oil. (Add more oil as
necessary during cooking.) Stir-fry vegetables and onions in oil for 3 to 4
minutes or till crisp-tender. Remove vegetables from wok.
3. Stir sauce; add to the center of the wok. Cook and stir till thickened and
bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok; toss
to coat with sauce. Cook and stir for 1 minute or till heated through. Serve
over chow mein noodles. Makes 4 servings.
-Better Homes and Gardens, May 1988
________________________________________________________________________
2. 57 Sauce Cheddar Burgers
Posted by: “Tracy
57 Sauce Cheddar Burgers
1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 Tbs. Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted
Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired
degree of doneness. Serve in sandwich buns; top with additional 57 Sauce, if
desired. Makes 5 servings.
-Heinz 57 (magazine ad)
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Let’s get back to the walnuts. I decided to go ahead and give the glazed walnuts a try, but thought the addition of some fresh chopped rosemary might be interesting. Well, I knew it would be interesting, but I was hoping it would also be good. It was. The recipe worked perfectly. I ended up with delicious glazed walnuts in less than five minutes!
Green Salad with Strawberries, Blue Cheese and Glazed Walnuts
The first thing I did – other than nonstop snacking on glazed walnuts – was make this delicious green salad with strawberries, blue cheese, and strawberry-balsamic vinaigrette. The walnuts were a perfect addition. Enjoy!
Maple-Rosemary Glazed Walnuts
adapted from this recipe by Ellie Krieger
2 cups walnut halves
1/3 cup pure maple syrup
1 teaspoon finely chopped fresh rosemary leaves
pinch of kosher salt
In a small bowl, stir together maple syrup, rosemary, and a pinch of salt. Heat a dry skillet (I used nonstick) over medium-high heat. Add walnuts to the hot skillet and pour in maple syrup mixture. Cook, stirring frequently, until maple syrup has caramelized, about 3 minutes. Spread walnuts out on a sheet of parchment paper and sprinkle with a bit more salt if desired. Let cool.
Green Salad with Strawberries, Blue Cheese, Glazed Walnuts and Strawberry Balsamic Vinaigrette
mixed greens of your choice
sliced strawberries
maple-rosemary glazed walnuts
crumbled blue cheese
salt
freshly ground black pepper
strawberry-balsamic vinaigrette (recipe below)
Combine first four ingredients in a salad bowl, drizzle with vinaigrette, sprinkle with a pinch of salt and a couple grinds of black pepper. Toss well to combine. Serve immediately
Strawberry-Balsamic Vinaigrette
4 medium strawberries
1/4 cup balsamic vinegar
1/2 teaspoon dijon mustard
1/2 cup canola oil (or any other neutral-flavored oil), plus more to taste
salt and pepper to taste
In a blender, puree strawberries, vinegar and mustard. With blender running on low speed, slowly pour in the oil in a very thin stream until it has all been incorporated. Taste and add a bit more oil if the dressing is too strong (I like my dressings a bit on the vinegary side, so I don’t add more oil). Season with salt and freshly ground pepper. Store in fridge, use within a few days.
Around the Web:
* Sugar-and-Spice Candied Nuts from Smitten Kitchen
* Spicy Glazed Nut Mix from David Lebovitz
* Endive Salad with Blue Cheese and Walnuts from Blue Kitchen
* Strawberry and Caramelized Walnut Salad from Eggs on Sunday
Smothered Chicken
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Diabetic
Low-Carb Main Dish
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
2 pounds Chicken Breasts, no skin, no bone, R-T-C — cut in 1” cubes
12 ounces Fresh Mushrooms
10 1/2 ounces Cream of Mushroom Soup, condensed
10 1/2 ounces Cream of Chicken Soup, condensed
10 1/2 ounces Onion Soup, condensed — (French)
Cut chicken breasts into 1-inch cubes, and saute while washing and cutting mushrooms in half. Add all ingredients to chicken, stir, and simmer 45 minutes to 1 hour. You can also do this in a crock pot and simmer all day until dinner-time. Serve over rice, noodles or potatoes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 234 Calories; 9g Fat (33.4% calories from fat); 29g Protein; 10g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 976mg Sodium.
Exchanges: 1/2 Grain(Starch) ; 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Candied Pecans for Sue
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Mlibu97
Someone asked for GOOD desserts with wow factor! Either one of these will wow your guests
Poke a Hole in the Cake- Cake
German Chocolate Cake Mix
Prepare and bake as directed in a 9 x 13 pan. When cake comes out poke holes in it. I use the handle of a wooden spoon so the holes are good sized. Pour a can of Eagle Brand Milk over warm cake. (I use the Wal-Mart brand, it is WAY cheaper) Then pour a jar of Mrs. Richards Chocolate Fudge Topping (if you can’t find it, I used Hershey’s. I doubt it would matter) over that. (some have used Caramel, but I don’t like Carmel) When cool cover with Cool Whip, (again I use Wal-Mart brand. Mostly cause I HATE the taste of Cool Whip and this one seems a little less gacky tasting) then put 2 crushed Heath Bars on top of that. (or one King size $1 at Wal-Mart)
Chocolate Chip Rum Cake
1 Yellow cake mix MUST be Duncan Hines (the one with the butter in the mix, or pudding)
1 small box instant chocolate pudding
4 eggs
1 Cup oil
1 Cup sour cream
1 tsp. vanilla
4 Tablespoons rum
1 Cup REAL chocolate chips.
Mix all ingredients together, except for the chocolate chips. Fold those in last. Pour into a bundt pan and bake 350 degrees for 50 minutes. This is depending on your oven- you have to watch it so it doesn’t burn on top and not be done in the middle. I sometimes bake a little cooler oven for a little longer- it has to be totally done in center or it will ‘sag’. Dump out onto a plate and dust with powdered sugar, or I use a glaze and drizzle over it.
Glaze:
2 Tablespoons cocoa
1 Tablespoon + 1 tsp. water,
1 Tablespoon oil or butter
1 Tablespoon white Karo syrup
Stir over low heat and add 1 Cup powdered sugar and stir over the heat till it is all smooth. Drizzle over the cake.
jbrecipediva
Re: Easy Punch recipe
I saw that someone was looking for a punch recipe, and this is soooo easy, and really, really good too! I make it a lot just to drink at home because I like the flavor, and it’s actually cool in the summer too.
Two cans Hi-C or any tropical punch flavor drink
Two-two liter bottles of ginger ale and
One regular bowl size sherbet, any flavor will work but
personally I prefer the rainbow sherbett myself.
Pour the Hi-C and ginger ale in your punch bowl and when you’re ready to start serving, just scoop out the sherbet in nice round scoops and float it on top, as it melts it mixes with the other two items and the combination is a great tasting drink! Try to serve it where a little of the sherbet is in each drink. This can be stored also and drank as you want from your fridge!
Cole Slaw (this is how we do it in western NY- no mayo)
16 oz. Cole slaw mix
1/4 c. red wine vinegar (apple cider vinegar can also be used)
2 T. sugar
2 T. oil (any vegetable-type oil)
1 t. salt
Put Cole slaw mix in bowl. In separate small bowl, add the remaining ingredients. Stir or whisk till blended. Refrigerate for an hour or so for best taste. Enjoy!
Pat
Conversion Charts:
http://www.realfood 4realpeople. com/convert. html
Archives:
http://groups. yahoo.com/ group/RealFood4RealPeople/
http://thespicedlife.blogspot.com/2010/06/lemon-sour-cream-bundt-cake.html
This lemon bundt differs from others I have tried in that you poke holes into the cake and brush the lemon sugar syrup into the holes before inverting the cake and brushing the top of the cake as well. I made a crucial mistake at this stage because I ignored the (frankly un-emphasized) instruction to cool the cake on a plate and cooled it on a cooling rack like normal. Big mistake, as much of the syrup dripped back out, carrying bits of cake with it. It was a delicious clean-up, I confess, but I would like to try the cake with the syrup properly retained.
I think my favorite lemon bundt cake remains the Ultra Lemon Bundt Cake by Lisa Yockelson, but this cake certainly did not disappoint and was definitely simpler in execution. The glaze came together quickly—and there was only one—and the only lemon in the cake came from zest. Just make sure you cool the darn thing on a platter!
Lemon Sour Cream Bundt Cake
Closely adapted from Rose Levy Beranbaum’s Rose’s Heavenly Cakes
2 large eggs, room temperature (100 g)
1 large egg yolk, room temperature (18 g)
3/4 cup + 1 T (200 g) sour cream, divided (I had to supplement with some low fat)
2 t vanilla
2 1/2 cups (250 g) cake flour
1 1/4 cups (250 g) superfine sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 T lemon zest
14 T (1 3/4 sticks, 200 g) unsalted butter, room temperature (65-75 F)
Lemon Syrup
1/2 cup + 1 T (112 g) sugar
Freshly squeezed lemon juice from 2-3 lemons (6 T, 3 fluid oz)
Spray a 10 cup bundt pan with baking spray with flour. Set aside.
Preheat the oven to 350 F with the rack set in the lower third of the oven.
Whisk together the eggs, egg yolk, 1/4 cup of the sour cream and the vanilla until lightly combined. Do not over-whisk. Set aside.
Using a stand mixer fitted with the flat beater, mix the flour, sugar, baking soda, baking powder, salt and lemon zest until thoroughly combined (about 30 seconds on low speed). Add the butter and remaining sour cream and mix on low speed until the dry ingredients have been moistened and will not fly out of the bowl. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl as needed; the mixture will become lighter and fluffier, more liked a batter and less like a cookie dough.
Starting once again on low speed, gradually add the egg mixture in 2 additions, eventually beating on medium speed for 30 seconds after each addition. Scrape the down the sides and bottom of the bowl once again and beat for a few for more moments.
Scrape the batter into the prepared pan, smoothing the top evenly. Bake for 45-55 minutes, or until a cake tester inserted into the center comes out mostly clean—the edges of the cake will only shrink away from the sides of the pan after removing the cake from the oven. Shortly before the cake is finished baking, make the lemon syrup.
Combine the sugar and lemon juice in a small nonreactive sauce pan and heat over low heat. Do not let the syrup boil, but instead just stir to dissolve the sugar and keep the syrup warm.
As soon as the cake comes out of the oven, poke it all over with a thin skewer (I just used the cake tester) and brush it with about 1/3 of the syrup. Let the cake cool in the pan for 10 minutes.
Invert the cake onto a serving platter or cake keeper (not a cooling rack) and brush the cake all over with the remainder of the syrup. Make sure to get the top, sides and center hole of the cake. Cool completely and then either wrap the cake or cover with the cake keeper lid. It is best made 1 day in advance.
http://thespicedlife.blogspot.com/2010/05/one-bite-to-heaven-chocolate-yeasted.html
Monday, May 24, 2010
One-Bite-to-Heaven Chocolate Yeasted Cake
I have developed a recipe pet peeve. That is for yeasted recipes that were apparently tested in the tropics in an 80+ F kitchen. You know the ones, the ones you start with more than enough time and even though your kitchen is by no means cold—even hot according to your arctic-minded family—it takes waaaaay longer for the dough or batter to rise than the recipe predicts.
Granted, I never should have started this recipe in the evening, but I also should have had more than enough time. Instead I went to bed at 2:30 in the morning. Agh.
Now having said all that—and my recipe instructions do address this conundrum—I am so excited I found this recipe. I have tried other chocolate breads and chocolate yeasted cakes, and have always found them lacking. I made a chocolate babka this spring, for example, that did not make the cut for going on the blog because while it was definitely chocolate and definitely an enriched yeasted cake, it was just not sweet enough nor chocolate-y enough to really float my boat. If you are going to call something a cake, it needs to qualify for dessert, not breakfast or teatime. In my opinion.
Happily this does. You can serve it plain, dusted with powdered sugar or with whipped cream—all 3 of which I can personally vouch for. I also think you could try, as the recipe suggests, a flavored simple syrup or a chocolate sauce, but I never got that far. It just was not necessary. I served this to 4 preschool aged children and 4 other adults, and they all agreed except my husband, who apparently must have some issue with yeasted chocolate cake in general. Or something!
I am sending this cake over to YeastSpotting at Wild Yeast. Be sure to check it out every Monday.
One-Bite-to-Heaven Chocolate Yeasted Cake
Closely Adapted from Deep Dark Chocolate, Sara Perry
5 t (or 2 packages) active dry yeast
1/4 cup warm water (110-115 F)
3/4 cup warm whole milk (110-115 F) (I used a combo of 1% and cream)
3 cups (378 g) AP flour, divided in half
1/2 cup (1 stick) unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 t vanilla
1 t baking soda
1 t salt
6 oz melted good quality semisweet or bittersweet chocolate (I used half 62% and half 71% Scharffen Berger)
6 oz mini chocolate chips
Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour (189 g); whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes (Perry claims 30).
Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended.
In another bowl, whisk together the remaining flour (189 g), the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl.
Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled—Perry says 1 hour in a warm spot, I would allow for 2 hours, even longer if your kitchen is cold. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350 F. Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. Unlike other cakes, this one can be served warm (alas I did not get to try that since it was 2:30 in the morning). After it cools, wrap it securely with plastic wrap or store in a cake keeper.
http://thespicedlife.blogspot.com/2008/08/lemon-zucchini-bread.html
Jennifer Z.’s Zucchini Lemon Bread
6 tbl. unsalted butter
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tsp. vanilla
2 tbl. grated lemon zest (I used more, about 1 lemon’s zest plus almost 1/2 t of lemon oil)
2 cups grated zucchini (I wrung mine out in dishtowels to dry them a bit)
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. grated nutmeg (I left out)
1/4 tsp. salt
1 cup walnuts, finely chopped (I used pecans)
Heat oven to 350 F. Generously grease a 9X5 loaf pan.
Melt butter and place in a mixer bowl. Add sugar, eggs, lemon juice and vanilla. Beat until blended. Stir in lemon zest and zucchini. Mix flour, baking powder, baking soda, nutmeg and salt. Add to batter and mix until blended. Fold in nuts.
Pour the batter into prepared pan. Bake until toothpick inserted in the center comes clean, about 1 hour. Cool ten minutes in pan, then turn out on a wire rack to cool completely.
http://thespicedlife.blogspot.com/2008/08/blueberry-custard-pie-and-discovery.html
I got the filling from Becke over at Columbus Foodie, who used it to make a Blackberry Custard Pie. However, I chose not to use a traditional pie crust, but rather a crust that is pressed into the pie pan, taken from my mom’s standby blueberry pie which she got from the winner of a contest that Emeril had.
If you like custard pie and want to try this one, I do recommend increasing the vanilla. We all felt it was overwhelmed by the custard itself and the blueberries. But here is the recipe as I made it.
Blueberry Custard Pie
Adapted from sources listed above
For the crust:
2 cups AP flour
2 t sugar
1 t salt
1/2 to 2/3 cup neutral tasting oil
3 to 4 T milk
Into a 9-inch pie plate, whisk together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
For the filling:
2 cups cleaned and dried blueberries
4 eggs
2/3 cup sugar
1 1/3 cups milk
Beans scraped from one Bourbon vanilla bean
1 t vanilla (I would use still more actually)
Preheat oven to 400 F.
Sprinkle blueberries in bottom of prepared pie crust. Mix beaten eggs, sugar, milk and vanilla together and pour over blueberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.
Posted by: “*~Tamara~*”
Chimi Churri Steak
Servings: 8
8 round steaks, about 4 oz each
1/4 cup parsley
2 tbsp olive oil
8 fresh jalapeno peppers, seeded and coarsely chopped (wear rubber gloves)
1 tsp sugar
4 plum tomatoes
1/2 onion
1/4 cup balsamic vinegar
Prepare grill or broiler. Season steaks with pepper to taste. Grill or broil about 5 in. from heat source 2-3 minutes per side, or longer for more well done meat. Combine remaining ingredients and salt to taste in a food processor or blender and process until puréed. Serve sauce over steaks.
Messages in this topic (1)
This is another great group owned by *~Tamara~*
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/
[Go to the site for live urls]
The Simple Dollar Weekly Roundup: Playlist Edition
12comments
June 9, 2010 @ 8:00 am - Written by Trent
Categories: Morning Roundup
With all the road trips scheduled this summer, I’ve been thinking about a song collection that both my wife and I would enjoy on the trip. So, we’ve started co-curating one, where we each add 100 songs to a playlist, then we are each allowed to delete anything we don’t like from the list.
My wife doesn’t like to do this, so I’ve essentially been doing it vocally with her, asking her what she thinks of song X and song Y and she lets me know whether they fit or not.
The end result? The list is loaded with early-to-mid-90s “alternative” stuff. Soundgarden. Oasis. Pearl Jam. Jeff Buckley. Blind Melon. Collective Soul. Counting Crows. That’s the flavor of almost the entire list.
Guess our 2010 road trips will be like a road trip into 1995.
The Absolute Beginner’s Guide To Starting A Small Online Business Just a note: without a lot of hard work up front with no guarantee of compensation at the end, a small online business will never work. If you put in the footwork, though, you can actually build something that thrives. (@ zen habits)
The Incredible Shrinking Emergency Fund I think this makes sense, given the continuing high unemployment rate and the fact that emergency funds are there for emergencies – like joblessness, for example. (@ get rich slowly)
Thinking Small without Guilt: Setting Your Minimum Goal Standards The number one reason I fail at my goals is that I set them too high. Don’t try to lose fifty pounds. Try to lose five instead. Don’t try to completely reverse your spending – instead, shoot for saving $50 a month. (@ dumb little man)
11 things to do (and not do) when you’re burned out For me, the best thing to do when burnout occurs is something completely different than what it was that caused the burnout. (@ white hot truth)
Money Myth 1: “I Can’t Afford It!” “I can’t afford it!” is much different than “I choose not to buy it!” The former implies that you’re not taking a strong role in increasing your income, while the latter just implies strong spending sense. (@ pick the brain)
Make Each Day Your Masterpiece 29comments
June 9, 2010 @ 2:00 pm - Written by Trent
Categories: Getting Started
Those who have followed this blog for a long time know that I don’t have many personal heroes. There are a lot of people who have valuable things to say, but there are very few people who have reached such a trusted level with me that I tend to put extra value on the things they say just because that person said them.
One of those few people was John Wooden, who passed away this past week (I mentioned it briefly in my reader mailbag on Monday). A few years ago, I wrote about how John Wooden had taught me a lot about personal finance and over the years, I’ve read his books and a big pile of interviews he’d given.
Of all of the things I’ve taken away from the things he’s said, one stands out above all others.
Make each day your masterpiece.
In other words, how would you spend today if it were the one day by which your entire life would be judged?
This is something I make a genuine effort to keep in mind every single day of my life.
What would I write if I knew I only had one shot at making a difference in someone’s life?
How would I spend the next hour with my four year old son if I knew it was the only hour he’d remember from his childhood when he was an adult?
How would I spend this evening with my wife if it were the last evening we would spend together?
How would I spend my money today if I knew that today spoke financially for the rest of my days?
Would I hold my temper? Would I stop being such a slob? Would I set a good example? Would I not worry what the neighbors thought and just run through the sprinkler in my clothes, laughing with my children? Would I make a perfectly delicious, tasty meal and smile at my daughter across the dinner table – or would I just throw a box of Tuna Helper out there?
Every single day, we’re making an impact on the people around us. The people we love. The people we merely like. The people we will never directly know. Even on ourselves – our future health and happiness and relationships and skills and finances.
Every single day, we have a chance to really make all of those things shine – or we can buy a sack full of double cheeseburgers and sit in the basement all evening watching Seinfeld reruns.
Today is really the only day that matters. You can’t make your past self do anything. You can’t make your future self do anything, either. Your only freedom of choice is right now, and thus today is your one chance to paint your masterpiece.
What are you going to do today to make it your masterpiece?
. Grapefruit and Parsley Face Mask
Posted by: “Carol P”
Grapefruit and Parsley Face Mask
This leaves your skin feeling new and refreshed. Parsley is good for oily skin.
3 tbsp. fine oatmeal, 2 tbsp. chopped parsley, juice of 1/2 large grapefruit.
1. Place oatmeal and parsley into a bowl.
2. Mix in enough grapefruit juice to make a spreadable paste. Let soften for about 5 minutes.
3. Spread mixture evenly over entire face (avoiding eye area).
4. Lie down and relax for about 15 minutes.
5. Rinse off mixture with warm water. Pat dry, tone and moisturize.
Herbal Face Scrub
This recipe is very mild and gentle on your skin and an excellent face scrub to make and use for beginners.
Herbal infusion (use dried chamomile, elderflowers or fennel for normal skin types); 2 tablespoons fine oatmeal
1. Mix 3 tablespoons of the herbal infusion (your choice of herb, hot water, left to “infuse” for approximately 20 to
30 minutes then strain, keeping the infused liquid) with the oatmeal to make a paste. Let stand, allowing the
oatmeal to soften, about 5 minutes.
2. Gently massage the mixture into your face for five minutes.
3. Rinse well with tepid water. Pat dry, tone, and moisturize.
________________________________________________________________________
2. Ankle or Elbow Sprain
Posted by: “Carol P”
Ankle or Elbow Sprain
Cloves—3 drops
Ginger—20 drops
Nutmeg—17 drops
Dilute in 1 oz carrier oil. Massage all over the foot and ankle three times a day.
——————————————————————————————————— To visit your group on the web, go to:
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http://foodcookway.blogspot.com/2010/06/combination-of-spaghetti-eggplant-and.html
Combination of Spaghetti, Eggplant and Basil by Chef Andrea Golino
A programme supported by the European Union and Italian government on the theme of European Art of Taste which aims to promote a variety of European foods and wine in india. One of the best recipes combination of spaghetti, eggplant, and basil from Andrea Golino.
Ingredients that we need to be prepared :
350g spaghetti
5-7 baby eggplants
500ml water (for boiling)
200ml extra virgin olive oil (for frying)
2 tbsp Parmesan cheese, grated
1 tsp chilli flakes
10-15 basil leaves, torn
Salt to taste
Cook the water that has been prepared to the boil and drop in an open container and do’nt forget to add salt. Put in the spaghetti and let it boil for 8 minutes or till al dente. Once done, take off and put it in the freezer with its broth, to maintain its freshness.
Meanwhile, dice the eggplants into four parts each. After that take a pan and add olive oil. Shallow-fry the brinjals when its hot. Strain and dab with kitchen tissue to remove excess oil. Place the eggplants in a bowl and add the torn basil leaves to it.
Thaw the frozen spaghetti and drain the water. In a fresh frying pan, add the fried brinjals and spaghetti. Turn off the heat and add the grated cheese. Put it back on the fire and add a ladle of water to form a cream. Sprinkle chilli flakes and mix well. Optionally top with basil leaves and serve.
Trace Elements in Food: Eating to Meet Your RDAs
by Dr. Sarah Myhill, MD*
June 2, 2010
_http://www.prohealth.com/ME-CFS/library/showArticle.cfm?libid=15384&B1=EM06
0910N&slvor=10184.1007200.0.1.0.111925&eid=surpriseshan2@aol.com_
(http://www.prohealth.com/ME-CFS/library/showArticle.cfm?libid=15384&B1=EM060910N&slvo
r=10184.1007200.0.1.0.111925eid=surpriseshan2@aol.com)
Dr. Sarah Myhill, MD, is a UK-based fatigue specialist focused on
nutrition and preventive medicine.* Here she lists the daily amounts of trace
minerals needed to support health; key foods we can eat to obtain these
minerals; and the many physical signs that can indicate we’re not getting enough of
them.
_____________________________
People who traditionally live to great ages are often found living in
areas watered by streams from glaciers.
Glaciers are lakes of ice which have spent the previous few thousand years
crunching up rocks. Therefore the waters coming from the glaciers are very
rich in minerals. This is used not just to drink but to irrigate crops and
bathe in.
These people therefore had excellent levels of micronutrients. Given the
right raw materials, things do not go wrong in the body and ageing is slow.
For example:
- Low magnesium and selenium is a risk factor for heart disease
- Low selenium increases risk of cancer.
- Copper is necessary to make elastic tissue - deficiency causes
weaknesses in arteries leading to aneurysms.
- Low chromium increases risk of diabetes.
- Good antioxidant status (vitamins A,C,E and selenium) slows the ageing
process.
- Superoxide dismutase enzymes require zinc, copper and manganese to
function.
- Iodine is necessary to make thyroid hormones and is highly protective
against breast disease. (See _”Iodine”_
(http://www.drmyhill.co.uk/wiki/Iodine) )
- The immune system needs a huge range of minerals to work well,
especially zinc, selenium, magnesium.
- Boron is highly protective against arthritis.
- Magnesium is required in at least 300 enzyme systems.
- Zinc is needed for normal brain development, a deficiency at a critical
stage of development causes dyslexia.
- Any deficiency of selenium, zinc, copper, magnesium can cause
infertility.
- Iron prevents anemia.
- Molybdenum is necessary to detox sulphites.
The secret of success is to copy Nature. Civilization has brought great
advantages, but at the same time is responsible for escalating death rates
from cancer and heart disease. I want the best of both worlds. I like my warm
kitchen, fridge, cooker, computer and telly. But I want to eat and live in
the environment in which primitive man thrived.
The Needed Trace Elements – Food Sources & RDA
Trace element deficiencies are common partly as a result of Western style
agriculture, food processing and food choices. They can be corrected by
taking the appropriate supplements, but also by eating the right foods.
RDA = recommended daily amount. This differs widely from one person to
another - for example, illness increases requirements. The figure after each
food [below] is how much of that food one would have to eat if the daily
requirement came solely from that food.
This list illustrates the point that it is virtually impossible to eat the
RDAs of vitamins and minerals living a Western lifestyle. One would have
to eat large amounts of food - and take large amounts of exercise to keep a
balance. This of course is what primitive man would have done! As we age
and become biochemically less efficient, these amounts all increase. One also
needs efficient digestion to absorb these micronutrients.
Magnesium - 350 mgs
- Kelp 2oz (57g)
- Almonds 5oz (142g)
- Cashews 5oz (142g)
- Brazil nuts 6oz (170g)
- Brown rice 14oz (397g)
- Soybeans 16oz (454g)
- Green leafy vegetables 25oz (709g)
Calcium - 800 mgs
Calcium is all about vitamin D. There is plenty of calcium in food, it is
the absorption that is the problem. This is dependent on vitamin D and the
only real source of that is sunshine. In the winter especially we should
all be taking a vitamin D supplement, at least 1,000iu a day and arguably
5,000iu! Kelp 3oz
- Almonds 8oz (227g)
- Corn tortillas 16oz (454g)
- Brazil nuts 16oz (454g)
- Tofu 14oz (397g)
- Dried figs 14oz (397g)
- Sunflower seeds 14oz (397g)
Potassium - 2,000-6,000 mg (figures for 4,000 mg)
- Kelp one teaspoonful
- Rice bran 8oz (227g)
- Nuts 10oz (283g)
- Parsnip 20oz (567g)
- Potato 20oz (567g)
- Banana 30oz (850 g) (that’s a lot of bananas and represents a high
glycemic load, so banana is not a good way to get potassium!)
- Leafy green vegetables 30oz (850g)
Iron
Absorption is the name of the game! Iron absorption is blocked by tea and
this is the main cause of iron deficiency in UK. Another major cause of
iron deficiency is hypochlorhydria [not enough stomach acid] - see Heartburn
(GERD) - at last I have sussed out why this is such a common problem!”
- The richest sources of iron are in liver 8.8oz (249g) and meats.
Zinc - 15 mgs
Zinc is often low in vegetarians or people on low protein diets.
- Oysters half an ounce (14g)
- Steak/chops 9oz (255g)
- Pecans 11oz (312g)
- Brazils 12oz (340g)
- Egg yolk 12oz (340g)
- Oats
Copper - 2 mgs
Rich in nuts, split peas, liver, meat, butter. Deficiency uncommon except
junk food diets.
Manganese - 5 mgs
- Pecans 5oz (142g)
- Brazils 8oz (227g)
- Oatmeal 24oz (680g)
- Rhubarb 30oz (850g)
Iodine - 75 mcgms
- Any seafoods 4oz (113g), otherwise very dependent on soil iodine levels.
- If soil levels O.K, then eggs, nuts.
- Use iodized salt.
Chromium - 200 mcgms
Chromium is poorly absorbed. It is best absorbed from yeast, black pepper,
liver, cheese and wholemeal bread.
- Meat/liver 16oz (454g)
- Potato 30oz (850g)
Selenium - 200mcgms
Levels in food are very dependent on soil selenium. Since changing from
Canadian to European wheat, UK selenium intakes have halved in the last 10
years…
- Herring 5oz (142g)
- Brazil nuts 8oz (227g)
- Any seafoods 10oz (283g)
- Milk 16oz (454g)
- Brown rice 16oz (454g)
- Meats 30oz (850g)
Molybdenum - 500mcgms
- Lentils 9oz (255g)
- Liver 10oz (283g)
- Split peas 10oz (283g)
- Green leafy vegetables 12oz (340g)
- Brown rice 20oz (567g)
- Oats 24oz (680g).
Recent research has shown that micronutrient content of food is declining,
so these amounts may already be out of date!
See LifeExtension article, _”Vegetables Without Vitamins.”_
(http://www.lef.org/magazine/mag2001/mar2001_report_vegetables.html)
Goodies and Baddies…
- Use _sea salt_ (http://en.wikipedia.org/wiki/Sea_salt) to get the
trace minerals.
- Vitamin C improves absorption and tea/coffee blocks absorption. So drink
fruit juice with meals, and tea/coffee between meals.
- Trace element content depends very much on soil levels.
• Organic foods will have lower water content and better trace element
content than chemically fertilized foods.
- Sugar, alcohol, caffeine are *anti-nutrients*. They require trace
elements for their metabolism in the body and increase daily requirements.
- Wheat bran is rich in many trace elements but contains phytic acid which
blocks their absorption.
- White flour is markedly deficient in trace elements compared to
wholemeal.
* * * *
Nutritional Deficiencies - Signs to Look for if You Think You May Have
Them
This list has been compiled by Dr. Patrick Kingsley [a founder of The
British Society of Allergy, Environmental and Nutritional Medicine] – so thank
you Patrick! I have added in a few of my own. The following can be pointers
to mineral and vitamin deficiencies, but they do not apply in all cases.
Hands and Nails
- Cold hands - magnesium deficiency
- White spots on nails - almost any mineral deficiency but typically zinc
• Ridges on nails - poor blood supply, zinc deficiency
- Soft or brittle nails - any mineral deficiency especially magnesium
- Bitten nails - general mineral deficiency
So often, people comment that nails get tough when they start taking
nutritional supplements - What everybody should be taking all the time even if
nothing is wrong. Many of the raw materials for nails are the same as for
bone and connective tissue - so nail health reflects bone and connective
tissue health!
Skin
- Stretch marks indicate zinc deficiency. They are common in pregnancy not
because the skin is stretched but because demands for zinc are high!
- Follicular hyperkeratosis (rough skin, especially on the heels)- vitamin
A deficiency
- Spontaneous hemorrhages - lack of vitamins C or K. See “Vitamin K –
necessary for normal bone formation and prevention of osteoporosis”
- Dry scaly skin with hair follicles plugged with coiled distorted hairs
and a red halo - vitamin C deficiency
- Yellow palms - excessive beta carotene intake. But can be due to eating
lots of colored vegetables!
- Pimply rough skin at the back of the upper arms (chicken flesh) -
essential fatty acid deficiency
- Greasy red scaly skin of face and sides of nose - vitamin B2 deficiency
- Seborrheic dermatitis around nose and an acne like forehead rash -
vitamin B6 deficiency
Mouth and Gums
- Pale fissured tongue - iron (Fe) deficiency
- Sore painful fissured tongue - vitamin B3 deficiency
- Sore burning tongue and lips and peeling of lips - vitamin B2 deficiency
- Swollen tongue with lateral teeth indentations - food intolerance. Also
myxoedema - see Hypothyroidism.
- Painful sore tongue with a smooth appearance - folic acid deficiency
- Angular cheilosis (splits in lips) - vitamin B2 deficiency, thrush
- Gum disease and pyorrhoea – CoQ-10 deficiency, folic acid deficiency.
- Bleeding gums - vitamin C deficiency.
Eyes
- Cataracts - chronium deficiency or excess free radicals
- Bags or dark rings under eyes - allergies or food intolerances
- Blue eyes and blond hair are often seen in hyperactive male children -
zinc, magnesium, B6 and essential fatty acids deficiencies
- Blue eyes and premature grey hair - vitamin B12 deficiency, a feature of
pernicious anemia.
Neck
- Goiter, thyroid swelling - iodine deficiency
Legs
- Tender calf muscles - magnesium deficiency
- Brisk (hyper) knee reflexes - magnesium deficiency
- Restless legs - mineral deficiency, tendency to be acidic -
see_”Acid-Alkali Balance”_ (http://www.drmyhill.co.uk/wiki/Acid-Alkali_balance)
Clinical Histories of Nutritional Relevance
The following can suggest particular deficiencies [causing or resulting]
or allergies:
- Nasal polyps - salicylate sensitivity
- Catarrh, sinusitis, history of removal of tonsils and adenoids for good
clinical reasons - milk intolerance
- Poor healing - zinc deficiency
- Poor dream recall - vitamin B6 deficiency
- Blood sugar swings with obvious low blood sugar episodes - chronium
deficiency
- Pre-menstrual syndrome - progesterone, magnesium, zinc and essential
fatty acid deficiencies
- Glandular fever - inadequate liver detoxification mechanisms
- Sensory symptoms - B12, B1, magnesium deficiencies
- Mental symptoms - B12 deficiency
- Parkinsonism/multiple sclerosis - glutathione deficiency
- Cervical dysplasia - vitamin B6 and folic acid deficiency,
papilloma/wart virus. Heals well with DMSO on the end of a tampax
- Arthritis - boron and sulphur (MSM) deficiency
- Measles - vitamin A deficiency
- Persistent diarrhea leading to fatigue - magnesium and potassium
deficiencies
- Many diuretics cause magnesium and potassium deficiencies
- Muscle cramps - magnesium deficiency
- Shaking hands - magnesium and vitamin B1 deficiencies
- Hypertension - magnesium deficiency
- Dysphagia (difficulty swallowing) - magnesium deficiency
- Sensitivity to light - magnesium deficiency
- Osteoporosis - don’t forget to think about magnesium
- PET - magnesium deficiency
- Hair loss - thyroid, iron (Fe), biotin, zinc and essential fatty acid
deficiencies (must measure serum ferritin to check iron stores)
- Frequent colds - zinc and vitamin C deficiencies
- Infertility, miscarriages and premature labor - zinc deficiency
- Poor sense of smell and taste - zinc deficiency
- Poor vision or night blindness - zinc and vitamin A deficiencies
- Dry eyes - vitamin A deficiency
- The contraceptive pill and HRT can cause an increase in copper levels,
and zinc, magnesium and vitamin B6 deficiencies
- Blocked nose with red wine - molybdenum deficiency
- Bowel cancer - selenium deficiency
- Mercury amalgams in teeth - selenium and glutathione deficiencies
- Cardiomyopathies (Keshan Disease) - selenium deficiency
- Heart attacks - vitamin E deficiency (identified by the Shute brothers, “
vitamin E pioneers.”)
- Hair loss, dandruff, eczema, excessive ear wax production, poor wound
healing, excessive thirst (especially in hyperactive children), pre-menstrual
symptoms of any sort - essential fatty acid deficiency
- Carpal tunnel syndrome - vitamin B6 deficiency
- Vegans - vitamin B12, zinc and iron deficiencies
- Gastrectomy - vitamin B12 and HCL (stomach acid) deficiencies
- Diabetic peripheral neuropathy [nerve pain/numbness] - vitamin B12
deficiency
- Elderly - low everything, especially vitamin Bs and HCI deficiencies
- Persistent infections - vitamin C and zinc deficiencies.
* * * *
Different disease states may result in different deficiencies, but
everybody needs the basic building blocks in order to achieve optimum health.
____
* Dr. Sarah Myhill, MD, is a UK-based fatigue specialist focused on
nutrition and preventive medicine. This information is excerpted with kind
permission from articles posted in the ‘Nutrition, Vitamins, Minerals and Diets’
section of Dr. Myhill’s newly redesigned educational website
(_www.DrMyhill.co.uk_ (http://www.DrMyhill.co.uk) ) ® Sarah Myhill Limited, Registered i
n England and Wales: Reg. No. 4545198.
Note: This information has not been evaluated by the FDA. It is generic
and is not meant to prevent, diagnose, treat or cure any condition, illness,
or disease. Nor is it meant to take the place of the personal attention of
your physician. It is very important that you make no change in your
healthcare plan or health support regimen without researching and discussing it
in collaboration with your professional healthcare team.
——————————————————————————————————— To visit your group on the web, go to:
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Glazed Japanese Eggplant - TNT
Posted by: “Anna
Glazed Japanese Eggplant
5 med eggplants (5 oz each), each cut lengthwise in half
1 T minced, peeled fresh ginger - I used dried ginger powder
3 clv garlic, crushed with garlic press
1 T brown sugar
1/4 t cornstarch
3 T soy sauce
1 T seasoned rice vinegar
1/2 t sesame oil
2 T vegetable oil
1/2 c + 2 T water
With knife, lightly score cut side of eggplants in criss-cross
pattern, about 3/4 inch apart, being careful not to cut all
the way to edge. In small bowl, combine ginger, garlic, brown
sugar, cornstarch, soy sauce, vinegar, and sesame oil until
mixed. In nonstick 12-inch skillet, heat 1 tablespoon
vegetable oil over medium-high heat. Arrange half of
eggplant, cut side down, in skillet; add 1/4 cup water. Cover
and cook until tender and lightly browned, 7 to 10 minutes.
Transfer eggplant to plate; keep warm. Repeat with remaining
1 tablespoon vegetable oil, remaining eggplant, and 1/4 cup
water. Reduce heat to medium. Add soy-sauce mixture and
remaining 2 tablespoons water to skillet. Heat to boiling,
stirring until sauce has thickened; boil 1 minute. Pour sauce
over eggplant. Makes 5 servings.
Nutritional information: 111 calories, 6 g fat, 2 g protein,
14 g carbohydrates, no cholesterol, 684 mg sodium.
Anna’s note: This recipe is really delicious. Next time, though, I think I’ll
make more of the glaze so that I can use it as a sauce. I served this with
white rice.
(Original recipe from LOL In The Kitchen)
________________________________________________________________________
3. Mexican Grilled Chicken
Posted by: “Anna
Mexican Grilled Chicken Recipe
As a full-time homemake and mother of two, I’m thrilled to find dishes that
can be assembled and cooked in no timeâ?”like this chicken. Any leftovers
are even better the next days.
This recipe is:
Quick
* 6-8 Servings
* Prep/Total Time: 20 min.
Ingredients
* 1/2 cup mayonnaise
* 3 tablespoons fresh lime juice
* 1 envelope taco seasoning
* 8 boneless skinless chicken breast halves (4 ounces each)
Directions
* In a small bowl, combine the mayonnaise, lime juice and taco seasoning
until blended.
* Grill, uncovered, over medium heat. Sear one side; turn and baste with
marinade. Grill, uncovered, for 6 minutes on each side or until juices run
clear, basting occasionally with marinade. Yield: 6-8 servings.
Mexican Grilled Chicken published in Country Chicken Cookbook , p88.
This great group is owned by *~Tamara~*
——————————————————————————————————— To visit your group on the web, go to:
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In Case Of Emergency, Read Blog
A Citizen’s Eye View of Public Preparedness
http://incaseofemergencyblog.com/
[Every thing you need to know and more, plus links....]
Domega NY International Co., LTD Issues Allergy Alert on Undeclared Egg in Fuma Custard Pie
Fri, 11 Jun 2010 09:18:00 -0500
DOMEGA NY INTERNATIONAL CO. LTD 4820 2nd AVE BROOKLYN NY 11232 is recalling FUMA CUSTARD PIE because it may contain undeclared eggs. Consumers who are allergic to eggs may run the risk of serious or life-threatening allergic reactions if they consume this product.
http://www.fda.gov/Safety/Recalls/ucm215237.htm
Well...I thought I was making some headway on “surviving on nothing” until yesterday when our air conditioning stopped. Miserable, miserable. Checked into a motel for one night to “survive”. Turned the room air up to maximum. LOL Repairman coming to look at ours soon. Guess I’ve got a long way to go yet.
Chocolate Lover’s Frozen Mousse
Posted by: “Lynnda”
Chocolate Lover’s Frozen Mousse
2 boxes sugar free instant chocolate pudding mix (1.4 oz each)
3 cups fat free milk
1/4 t. cinnamon
1 oz. frozen “lite” whipped topping, thawed
1/2 cup mini chocolate chips
Place pudding mix, milk and cinnamon in large mixing bowl. Beat with mixer on medium speed until pudding mix is dissolved. Add whipped topping and mix on low speed until smooth. Gently stir in chocolate chips. Cover tightly and freeze until firm., about 3 hours. To serve, scoop into bowls using an ice cream scoop.
Serves 12
Source: My Old Recipes
________________________________________________________________________
2. Chili Con Carne in a Crockpot
Posted by: “Lynnda”
Chili con carne in a Crockpot
1/4 cup olive oil
1 large onion
1 green pepper, chopped
1 pound lean ground beef
2 cans tomato sauce, 8 oz. each
1/4 cup catsup
1/4 cup chili sauce
1 cup beer
1 1/2 t. salt
1/8 t. paprika
1/8 t. cayenne
1 T. chili powder
1 t. Worcestershire sauce
Heat oil in large skillet and sauté onion, green pepper and meat. Pour off excess fat. Place mixture in crock cooker with remaining ingredients. Cover and cook on low heat 6 to 8 hours. If beans are to be used, add to the uncooked mixture one pound can of drained pinto beans and one pound can of kidney beans. Serves 8
Note: To make your chili seasonings really come alive. let them dissolve in the beer 30 minutes before adding to crock cooker.
Source: Come Into the Kitchen
________________________________________________________________________
3. Breakfast Meats with Apples
Posted by: “Lynnda”
Breakfast Meats with Apples
1 fully cooked ham steak, 6 oz
3 red or green apples, peeled, cored and thickly sliced
1/2 cup maple syrup
1 pound spicy bulk sausage meat, made into 8 patties
1 pound assorted link sausages
1/2 lb. Canadian bacon, sliced
Preheat oven to 350. Place ham and apples in shallow baking dish and drizzle with the syrup. Bake, uncovered, for 20 minutes or until apples are tender and ham is heated through. Baste frequently with pan juices while baking. Meanwhile, in large skillet, fry sausage patties and link sausages until completely cooked. Drain thoroughly. Set aside in covered shallow casserole to keep warm. using same pan, brown both sides of the Canadian bacon. Add the bacon to the sausages. When ready to serve, arrange meats with cooked ham and apples, being sure to drizzle accumulated pan juices over the sausages. Note: Sausages and meat can be browned and cooked ahead of time and reheated in covered shallow casserole at 350 for 10 minutes.
Serves 8
Source: California Heritage Continues
________________________________________________________________________
4a. Chicken Under a Brick
Posted by: “Lynnda”
Chicken Under a Brick
1 chicken, 3 lbs
5 garlic cloves, crushed
3 T. olive oil
1 t. whole oregano
1 t. whole rosemary
Salt and pepper to taste
Juice of 1 lemon
3 T. dry white wine
Preheat oven to 375. Place two bricks,each wrapped in foil in oven to heat for 1 hour before baking the chicken. Cut chicken in half. Prepare marinade ingredients by blending together garlic, olive oil, oregano, rosemary and salt and pepper to taste. Place chicken halves in large bowl and pour marinade over them. Rub chicken well with marinade. Allow to sit for 1 hour, turning and rubbing again once or twice more. In large skillet, brown chicken skin side down. No need to turn. Place in a baking pan and cover each piece with a hot brick, wrapped in foil. Bake at 375 for 1/2 hour. Remove from pan. Deglaze the pan with lemon juice and white wine Reduce sauce and serve over the chicken. Leave the bricks in the kitchen! The advantage to this method of cooking is that it drives all the excess water out of the chicken and you get a bird very firm but tender flesh.
Serves 2 to 4
Source: Frugal Gourmet
________________________________________________________________________
5. Easy Roast, (slow cooker)
Posted by: “Lynnda”
Easy Roast, (slow cooker)
3 to 4 lb. beef roast
1 envelope dry onion soup mix
14.5 oz. can stewed tomatoes or seasoned tomatoes
Place roast in slow cooker. Cover with onion soup and tomatoes. Cover and cook on low 8 hours. Serves 6 to 8
Source: Lisa Warren, Parkesburg, PA
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6. Pesole with Pork
Posted by: “Lynnda”
Pesole with Pork
2 cups dry pesole or hominy
6 cups water
1 pound pork, cubed 1/2 inch pieces
Red chili powder to taste
Oregano to taste
Salt to taste
Soak pesole in water overnight. Then place the pesole and water in 3 quart cooking kettle and add remaining ingredients. Simmer, covered, until kernels burst, about 2 hours. This is really a complete meal, but since most of us are not used to thinking that way, I suggest you add a salad and some bread to your meal.
Source: Frugal Gourmet
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7. Chili-Cheese Meatloaf
Posted by: “ny14467”
Chili-Cheese Meatloaf
16 Round cheese crackers; or 18
1 sm Onion; fine chopped
2 tb Green pepper; minced
1/4 c Chili sauce
1/2 c Milk
2 Eggs; slightly beaten
3/4 ts Salt
1/8 ts Black pepper
1 1/2 lb Ground beef; extra lean
Crush crackers with rolling pin or blender until crumbled. In mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt and pepper. Mix in ground beef. Form into 6 or 7-inch round loaf. Place in slow cooking pot. Cover and cook on low for 6 to 8 hours or until done.
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8. Chewy Popcorn Bars
Posted by: “ny14467”
Chewy Popcorn Bars
2 qt Popped popcorn
1 c Honey
2 c Oats
1 c Raisins or chopped dates
1 c Chopped dry roasted peanuts
Heat honey in saucepan until it thins out and pours easily. Put popcorn, oats, raisins and nuts in a large bowl and mix until blended. Pour honey over mixture and stir with wooden spoon. Press into greased 9x13” pan, cover with plastic wrap and chill for several hours. Press mixture firmly before cutting into bars. Serves 12.
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9. Brownie ‘N Fruit Kabobs
Posted by: “Rhonda
This is from the Hershey’s website...
~~~~~
Brownie ‘N Fruit Kabobs
Prep Time: 1 hour | Cook Time: 28 min
Ingredients:
* 1 box BETTY CROCKER® Fudge Brownie Mix
* Water, vegetable oil and eggs as called for on brownie mix box
* 4 cups fresh pineapple chunks
* 5 cups halved fresh strawberries
* 10 large bananas, cut into 1-inch pieces
* 1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips
* 1/4 cup (1/2 stick) butter or margarine
* 21 (10-inch) bamboo skewers
Directions:1. Heat oven to 350°F. (325°F. for dark or nonstick pan). Line 13x9x2-inch baking pan with foil; letting foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownie batter as directed on box, using water, oil and eggs. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1-1/4 inch squares.
3. Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
4. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs.
~@~@~@~@~@~@~@~
Rhonda G
________________________________________________________________________
10. Fruit and Yogurt Parfaits
Posted by: “Rhonda
This is from the Better Homes and Gardens website...
~~~~~
Fruit and Yogurt Parfaits
Use half fresh peach and half kiwifruit for a green and gold combination.
SERVINGS: 2 servings
CARB GRAMS PER SERVING: 30
1 medium ripe fresh peach or nectarine or 2 medium kiwifruits
1 8-ounce carton plain low-fat yogurt
1/2 teaspoon vanilla
1/2 cup bite-size shredded wheat biscuits, coarsely crushed
2 teaspoons sugar-free pancake and waffle syrup or light pancake and waffle syrup product
1 tablespoon sliced almonds, toasted
Dash ground cinnamon
1. If desired, peel fruit; pit peach and nectarine. Chop fruit, reserving 2 wedges for garnish. Set aside.
2. Combine yogurt and vanilla. Spoon half of the yogurt mixture into two 8- to 10-ounce parfait glasses. Top with half of the crushed cereal, all of the chopped fruit, syrup, remaining yogurt mixture, and remaining crushed cereal. Sprinkle with almonds and cinnamon. Garnish each serving with a reserved fruit wedge. Makes 2 servings.
~@~@~@~@~@~@~@~
Rhonda
________________________________________________________________________
11. Pineapple with Sugared Wontons
Posted by: “Rhonda
This is from the Better Homes and Gardens website...
~~~~~
Pineapple with Sugared Wontons
Prep: 15 min.
Grill: 10 min.
Ingredients
* 6 3/4-inch slices cored fresh pineapple, quartered
* 1/4 cup packed brown sugar
* 2 tablespoons rice vinegar or seasoned rice vinegar
* 2 tablespoons rum
* 4 teaspoons lime juice
* 6 wonton wrappers, halved diagonally
* 1 tablespoon butter, melted (no substitutes)
* 3 tablespoons shredded coconut
* 1 tablespoon granulated sugar
Directions
1. Place pineapple in a single layer in a shallow dish. In a small bowl stir together the brown sugar, vinegar, rum, and lime juice until sugar dissolves. Pour brown sugar mixture over the pineapple; set aside. Place a sheet of waxed paper on a cookie sheet. Lay wonton wrappers on waxed paper. Brush both sides with melted butter. Place coconut in a disposable foil pie pan or on a double thickness of heavy foil.
2. Drain pineapple, reserving brown sugar mixture. For a charcoal grill, grill pineapple on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, tuning once and brushing occasionally with some of the brown sugar mixture. Transfer pineapple to dessert bowls.
3. Add wonton wrappers to grill. Grill for 2 to 4 minutes or until browned, turning once halfway through grilling. Transfer grilled wontons to cookie sheet; immediately sprinkle with granulated sugar. Add coconut in pie pan to grill. Grill about 2 minutes or until coconut is lightly toasted, using tongs to shake pan back and forth. Remove coconut from grill. (For a gas grill, preheat grill. Reduce heat to medium. Place pineapple, then wonton wrappers and coconut in pie pan on grill rack over heat. Cover and grill as above.)
4. To serve, drizzle remaining brown sugar mixture over pineapple and sprinkle with coconut. Serve with sugared wontons. Makes 4 servings.
~@~@~@~@~@~@~@~
Rhonda
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12. Baked Peaches With Kirsch And Chocolate
Posted by: “Rhonda
This is from the Recipe Source website...
~~~~~
Baked Peaches With Kirsch And Chocolate
Serving Size : 4
4 Large Ripe Peaches
8 Large Squa Fine Dark Chocolate
2 Tablespoons Brandy, Amaretto Or Kirsch
Double Cream — To Serve
Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half. Put the peaches in a baking dish, spoon over a little of the liqueur and bake in a preheated oven (200 C or 400 F) for 10 minutes, until the fruit is soft and the chocolate has melted. Serve with cream.
~@~@~@~@~@~@~@~
Rhonda
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13. BANANA MILKSHAKE
Posted by: “Rhonda
This is from the Recipe Source website...
~~~~~
BANANA MILKSHAKE
Serving Size : 1
1 Ripe Banana, Sliced
1 c Milk
5 dr Vanilla
Blend in a blender until smooth. Serve.
~@~@~@~@~@~@~@~
Rhonda
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14. Chilled Fruit and Yogurt Snack (Aka Fruit Soup)
Posted by: “Rhonda
This is from the Recipe Zaar website...
~~~~~
Chilled Fruit and Yogurt Snack (Aka Fruit Soup)
Makes 2-4 servings.
Ingredients
* 2 (8 ounce) cartons low-fat vanilla yogurt
* 1 cup frozen unsweetened sliced peaches
* 2 cups frozen unsweetened strawberries
* 1 dash nutmeg
* 1/3 cup orange juice
* sliced fresh strawberries (to garnish) (optional)
Directions
1. In a blender or food processor combine one carton of yogurt, peaches, strawberries, orange juice and nutmeg.
2. Cover and blend until smooth.
3. Pour mixture into a bowl.
4. Stir in remaining yogurt and mix well.
5. Garnish with sliced strawberries if desired and serve immediately.
~@~@~@~@~@~@~@~
Rhonda
________________________________________________________________________
15. Fruit Pinwheels
Posted by: “Rhonda
This is from the Recipe Zaar website...
~~~~~
Fruit Pinwheels
Makes 6 servings.
Ingredients
* danish pastry dough, previously posted
* your favorite preserves (mine is Apricot or Cherry)
Sugar Glaze
* 1/2 cup confectioners’ sugar
* 1/4 teaspoon vanilla extract
* 1 tablespoon milk
Directions
1. Pinch off a small piece of dough and reserve for centers.
2. On lightly floured pastry cloth or board, roll rest of dough into rectangle, 12 X 8”.
3. With a sharp knife, cut into 6 4” squares Arrange squares, 1 1/2” apart on tray or in a shallow box.
4. In each corner or each square, make a cut at 45 deg angle, 1 1/2” long.
5. In center of each square, place 1 Tbs of your favorite preserves.
6. To make pinwheels, bring every other point of dough to center of square; then press in center, to fasten Roll out the small piece of reserved dough 1/2” thick.
7. Using a 1 1/2” roun cutter, cut 6 rounds.
8. Moisten bottom of rounds slightly with water and place in center of each pinwheel, to cover points.
9. TO FREEZE: Wrap tray with foil, seal, label and freeze.
10. TO BAKE: Line a cookie sheet with brown paper.
11. Arrange pinwheels, 2” apart on an ungreased bown paper Let rise in a warm place, no drafts until they get to be about double.
12. Probably about 1- 1/2 hours.
13. Meanwhile, preheat oven to 375F.
14. Make the sugar glaze by simply mixing together glaze ingredients in a small bowl.
15. Bake 15 minutes or until golden brown.
16. Let cool slightly on wire rack.
17. Drizzle glaze over warm rolls
~@~@~@~@~@~@~@~
Rhonda
________________________________________________________________________
16. Speedy Pork Skillet
Posted by: “ny14467”
Speedy Pork Skillet
1 tb Vegetable oil
3/4 lb Pork tenderloin; in 1/8” strips
2 Pork-flavor; (3 oz pkgs.) ramen noodles
1 1/2 c Water
1 tb Chopped fresh parsley; OR
2 ts Dried parsley flakes
1 tb Soy sauce
1 c Broccoli flowerets
1 md Red bell pepper; in 3/4” pieces
4 md Green onions; in 1 “ pieces
Heat oil in 12 inch skillet over Medium-High heat. Add pork; stir fry about 5 minutes or until pork is slightly pink. Gently break apart blocks of noodles. Stir noodles, contents of seasoniong pkt and remaining ingredients into pork. Heat to boiling. Boil for 3-4 minutes, stirring occasionally, until noodles are completely softened. Serves 4. Substitution: For a change of taste, use boneless, skinless chicken breast halves, cut into strips, instead of the pork and then use chciekn flavor ramen noodles.
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17. Mushroom Pasta Pilaf
Posted by: “ny14467”
Mushroom Pasta Pilaf
1 small onion chopped
1/4 cup margarine
1 1/3 cups uncooked small ring pasta
1 (10.5oz) can beef consommes
1 cup water
8 oz. fresh mushrooms
1 Tbls. worcestershire sauce
salt and pepper to taste
1/4 tsp. soy sauce
In a large sauce pan saute onion in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer for about 20 minutes. Cook just long enough for pasta to be tender.
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18. Raspberry Cream Cheese Coffeecake
Posted by: “Lynnda”
Raspberry Cream Cheese Coffee Cake
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter or margarine
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream
1 t. almond extract
1 egg
1 pkg. cream cheese, softened, 8 oz
1/4 cup sugar
1 egg
1/2 cu raspberry preserves
1/2 cup sliced almonds
Heat oven to 350. Grease with shortening and flour bottom and side of 9 or 10 inch springform pan. In large bowl, mix flour and 3/4 cup sugar.With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of pan. In small bowl, mix cream cheese, 1/4 cup sugar and 1 egg until blended. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator. Serves 16
Source: Pillsbury
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19. Brownie Cheesecake Torte
Posted by: “Lynnda”
Brownie Cheesecake Torte
1 pkg. low fat fudge brownie mix, 15.1 oz
2 t. instant coffee granules
1/2 t. ground cinnamon
1 jar carrot baby food, 4 oz
Cooking spray
1/2 cup plus 2 T. sugar, divided
4 t. flour
1 t. vanilla
1 block Neufchatel cheese, softened, 8 oz
1 block fat free cream cheese, softened, 8 oz
2 large egg whites
3 T. skim milk, divided
2 T. unsweetened cocoa
Chocolate syrup, optional
Fresh raspberries, optional
Preheat oven to 425. Mix first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated with cooking spray. Set aside. Mix 1/2 cup sugar, flour, vanilla and cheeses. beat at medium speed of mixer until well blended. Add egg whites and 2 T. milk; beat well. Mix 1/2 cup batter, 1 T. milk. 2 T. sugar and cocoa in small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared curst. Swirl together using a tip of a knife. Bake at 425 for 10 minutes. Reduce oven temperature to 250. Bake 45 minutes or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries if desired. Makes 12 servings, at 277 calories per serving
Source: Unknown
________________________________________________________________________
20a. Orange Crush
Posted by: “Lynnda”
Orange Crush
Punch bowl and glasses
4 cups chilled orange soda
2 1/2 cups vodka
1/2 cup Cointreau
1 quart orange sherbet
Orange slices for garnish
Mix orange soda, vodka, and Cointreau in punch bowl and mix well.Just before serving, carefully spoon sherbet into bowl. it will fizz and foam as sit starts to melt. Garnish with orange slices and serve at once. Serves 10
For a nonalcoholic Orange Crush, omit the cointreau and substitute 2 1/2 cups chilled lemon lime soda for the vodka.
Source: Unknown
________________________________________________________________________
21. Make a Ball of Lights
Posted by: “Lynnda”
Make a Ball of Lights
10 strands of light, such as blue LED Christmas lights
One dark plastic or rubber kids’ ball, about 12 inches in diameter
Wrap the first strand of lights around the ball as if you’re winding yarn, rotating as you go. Connect the plug of the first string to the second strand of lights and keep winding. As you wrap the rest of the lights, use the same method, doubling back when you near the end of a strand so that all the cord connections are close together and easy to hide. You can use twist ties to help hold the strands in place. This is a casual, playful display, so go ahead and snake the cord out of the fireplace to plug it in. A surprising way to bring a glow to the fireplace, and especially striking against a shiny floor.
Source: Real Simple
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22. Easy White Chocolate Layered Bars
Posted by: “ny14467”
Easy White Chocolate Layered Bars
1 roll (16.5 oz) refrigerated sugar cookies
1 1/2 cups white chocolate chunks or white vanilla baking chips
1 1/2 cups flaked coconut
1 cup slivered almonds
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon oil
Heat oven to 350. Grease 13x9-inch pan.
In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Sprinkle with 1 cup chocolate chunks; press firmly into dough. Sprinkle with coconut and almonds; drizzle with condensed milk.
Bake 20 to 30 minutes or until edges are golden brown and top is lightly browned. Cool completely, about 1 hour.
In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and oil. Microwave on High 45 seconds. Stir until smooth. If necessary, microwave an additional 15 seconds. Drizzle over bars.
________________________________________________________________________
23a. German Chocolate Cheesecake
Posted by: “Lynnda”
German Chocolate Cheesecake
1 cup chocolate wafer crumbs
2 T. sugar
3 T. butter, melted
3 pkg. cream cheese, 8 oz. each, softened
3/4 cup sugar
1/4 cup unsweetened cocoa
2 t. vanilla
3 large eggs
1/3 cu evaporated milk
1/3 cup sugar
1/4 cup butter
1 large egg, lightly beaten
1/2 t. vanilla extract
1/2 cup coarsely chopped pecans, toasted
1/2 cup organic coconut chips or flaked coconut
Preheat oven to 325. Stir together chocolate wafer crumbs, 2 T. sugar, and 3 T. butter; press into bottom of an ungreased 9 inch springform pan. Bake at 325 for 10 minutes. Cool crust. Increase oven temperature to 350. Beat cream cheese, 3/4 cu sugar, unsweetened cocoa, and vanilla extract at medium speed with mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust. Bake at 350 for 35 minutes. Remove form oven; run a knife around edge of pan. Cool completely in pan on wire rack. Cover and chill 8 hours. Stir together evaporated milk, 1/3 cup sugar, 1/4 cup butter and next 2 ingredients in a pan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut. Remove side of pan; spread topping over cheesecake.
Serves 12
Source: Comfort Food, Southern Living
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24. Pecan Pie Brownies
Posted by: “Lynnda”
Pecan Pie Brownies
1 frozen pecan pie, 2 lbs, thawed
1/2 cup butter
1 3/4 cups semisweet chocolate chunks
1 cup sugar
2 large eggs
1 cup milk
1 1/2 cups flour
1 t. baking powder
Vegetable cooking spray
Cut pie into cubes. Microwave butter and chocolate chunks in microwave safe bowl at high for 1 minutes. Stir and microwave 1 more minute. Stir until mixture is smooth. Preheat oven to 350. Beat chocolate mixture, sugar, eggs, milk and half of pie cubes at low speed with heavy duty electric stand mixer until blended. Add flour and baking powder, stirring with wooden spoon until blended. Stir remaining half of pie cubes into batter. Batter will be thick. Spoon batter into a 13 x 9 inch pan coated with cooking spray. Bake at 350 for 50 minutes. Cool brownies completely on wire rack. Cut into squares. Note: This recipe was tested with Edwards Frozen Pecan Pie. Take the frozen pie out of freezer 2 hours before you need to prepare this recipe so that it has time to thaw.
Makes 40 small or 20 large brownies.
Source: Comfort Food, Southern Living
[Non-text portions of this message have been removed]
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25. Buttermilk Sauce
Posted by: “lisa
Buttermilk Sauce
1/2 cup sugar
1/4 cup buttermilk
1 tbsp light corn syrup
1/2 tsp vanilla
1/4 cup butter or margarine
1/2 tsp baking soda
Combine all ingredients in a saucepan and bring to a boil for about 3 or 4 minutes.
Cool then chill.
This is good on ice cream or cake
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
I have a recipe that calls for Asiago cheese, maybe you could use the blue
cheese instead.
Rina
* Exported from MasterCook *
Asiago Sun-dried Tomato Bread
Recipe By :Posted to Bread Machine Recipe Club 3/21/2003
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 Cups bread flour
1 1/4 Cup water
2 Tbsps. olive oil
1 Tsp. lemon juice
2 Tbsps. dry milk
1 Tbsps. sugar
1 tsps. salt
2 Tsp. basil — dry
1/2 Cup asiago Cheese — grated **
2 Tbsps. sun-dried tomatoes — not oil packed,
chopped
1/2 Tsp. ground black pepper
2 tsps. yeast
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer.
Select the Basic or White cycle and press start.
After the first 10 minutes of kneading check the dough, it should form a
smooth round ball that when touched with your finger is tacky. However, when
you pull your finger away no dough should stick to it. If the dough is too
dry add 1 tbsp. of water at a time until the dough is the proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time until
the dough is the proper consistency. It is normal for all recipes to need
some sort of an adjustment.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 5g Fat (23.6% calories
from fat); 6g Protein; 27g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 253mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : ** In a pinch, I substituted 1/2 Cup of the grated white ‘Pizza
Cheese’ you can buy already grated at the store. Worked OK, but not as rich.
________________________________________________________________________
1d. Re: Blue Cheese
Posted by: “Rina”
Here’s another recipe from my files;I haven’t tried this... you’re on your
own with this one.
Rina
* Exported from MasterCook *
Bleu Cheese Walnut Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine Bread - Nuts,seeds & grains
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoon salt
1 tablespoon butter
1/3 cup Bleu cheese
1/4 cup walnuts — coarsely chopped
3 tablespoons applesauce
2 1/4 teaspoons yeast
Place all ingredients in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White
cycle and press start.
After the first 10 minutes of kneading check the dough,
it should form a smooth round ball that when touched with your finger is
tacky.
However, when you pull your finger away no dough should stick to it. If the
dough is too dry add 1 tbsp. of water at a time until the dough is the
proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time until
the dough is
the proper consistency. It is normal for all recipes to need some sort of an
adjustment.
Source:
“http://groups.yahoo.com/group/BMRC/message/3320 - Aug 3, 2006”
Yield:
“1 1/2 pounds”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 4g Fat (21.2% calories
from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol;
322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates.
________________________________________________________________________
1e. Re: Blue Cheese
Posted by: “Rina”
... and another not tried.
Rina
* Exported from MasterCook *
Buttermilk Blue Cheese Bread (1 1/2 Lb)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/3 cups water
4 1/2 tablespoons buttermilk powder
3 cups bread flour
3/4 teaspoon salt
3 teaspoons granulated sugar
3/4 cup blue cheese — crumbled
1 1/2 tablespoons butter
3/8 cup fresh parsley — chopped
2 1/4 teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White
cycle and press start.
After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky.
However, when you pull your finger away no dough should stick to it. If the
dough is too dry add 1 tbsp. of water at a time until the dough is the
proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time until
the dough is
the proper consistency. It is normal for all recipes to need some sort of an
adjustment.
Source:
“http://groups.yahoo.com/group/BMRC/message/3479 - April 19, 2007”
Yield:
“1 1/2 pounds”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 4g Fat (22.1% calories
from fat); 6g Protein; 26g Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
________________________________________________________________________
1g. Re: Little bugs
Posted by: “RsH”
How about considering the weevils as a dietary source of protein?
During the Napoleonic wars the hard tack served on the ships of the
navies almost always had such weevils in it, so the sailors
typically rapped the hard tack on the table to get them out of the
‘bread’ and then consumed the bread, and sometimes the weevils as
well. They likely have been around longer than humans, for what that
is worth. Treat them as you would currants if you want to. They add
almost nothing to the flavour, incidentally, but I usually throw out
any flour that has been blessed with them.
RsH
To visit your group on the web, go to:
http://groups.yahoo.com/group/bread-machine/
http://simplyrecipes.com/recipes/bbq_turkey_with_mustard_sauce/
BBQ Turkey with Mustard Sauce
Posted by Elise on Jun 10, 2010
Filed under Grill, Turkey
BBQ Turkey with Mustard Sauce
We’ve introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they’re an inexpensive source of protein. But no matter what time of year we’re having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not necessarily what you want in say, June. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn’t taste anything like Thanksgiving turkey, in a good way. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I’ve ever had.
Print Options
BBQ Turkey with Mustard Sauce Recipe
Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.
Ingredients
* 4 to 6 turkey legs and/or thighs, trimmed of excess fat
* Salt
* Vegetable oil
South Carolina Mustard BBQ Sauce:
* 4 Tbsp butter
* 1/2 onion, grated (use a box grater or cheese grater)
* 1/2 cup cider vinegar
* 1/2 cup brown sugar
* 1/2 cup yellow mustard
* 1 Tbsp dry mustard
* 1 teaspoon cayenne
* 1 bay leaf
* Salt to taste
Method
1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.
2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.
3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.
3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.
4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.
5 Once you’ve moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.
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6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.
Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don’t have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.
You can continue to baste with the sauce every 15 minutes or so until the meat is done.
7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.
Serve with extra sauce, and plenty of napkins!
Serves 4-8.
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