Weekly Roundup - Living On Nothing Edition [Survival Today

I made a comment about what to do with junk mail, especially since so many people actually want to send it out, make it into emergency heating fuel. I have seen many different ways from just banding it into small bales to getting exotic and mixing the misc. papers, letters, catalogs in a concrete grout mixer and then taking the slurry and pouring it into molds be of whatever type is best for storage.

By adding sawdust and some small amounts of other materials like broken charcoal and such I think a good amount of BTU’s can be found from this free source of fuel.

1. Greek Salsa
Posted by: “Anna

Greek Salsa

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup crumbled feta cheese
1 cucumber — peeled, seeded, and chopped
2 tomatoes — chopped
1/3 cup minced red onion
1/3 cup zesty Italian salad dressing
2 tablespoons lemon juice
1/8 teaspoon pepper

Combine all ingredients in medium bowl and mix gently. Cover and chill 1-2
hours to blend flavors. Serve with chips for dipping, or as a condiment
with grilled fish or chicken.

2 2/3 cups (8 one-third cup servings)

For a taste of the Greek Islands, this simple and fresh salsa goes
together in minutes. Serve it with grilled fish or chicken.

ChupaNote: to avoid bottled salad dressings, mix 2 tablespoons freshly
squeezed lemon juice, 1 tablespoon freshly squeezed orange juice, 2
tablespoons extra virgin olive oil and 1 1/2 teaspoons Greek seasoning, to
replace the zesty Italian salad dressing. Use English or Persian cucumbers
(thin skin) and leave the skin on. I prefer the Roma tomatoes (use 4
large). To stretch the salsa, add 1/4 cup minced fresh parsley leaves and
1/4 cup minced fresh mint leaves.

Cuisine:
“Greek”
Source:
“Linda Larsen for BusyCooks@About.com“
S(Formatted by Chupa Babi):
“May 2010”
Yield:
“2 2/3 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 9g Fat (70.2%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 17mg
Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 758 0 0.

________________________________________________________________________
2. Annabel’s ASIAN PESTO
Posted by: “Anna

Annabel’s ASIAN PESTO

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup fresh coriander — tightly packed
1 cup fresh mint — tightly packed
1 cup extra virgin olive oil
1 tsp salt
1 small hot red chilli
finely grated zest of 2 limes
1 cup cashews — roasted

Place coriander and mint in a sieve and pour over boiling water to wilt
then place under cold running water to cool. Drain and purée in a food
processor with the oil, salt, chilli, lime zest and roasted cashews. Mix
until smooth.

Makes 2 cups (16 two-tablespoon servings)
Prep 5 minutes

Cuisine:
“Asian”
Source:
“Annablel’s Pantry by Annabel Langbein Books 2000 - 2009”
S(Formatted by Chupa Babi):
“May 2010”
Yield:
“2 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 17g Fat (89.4%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 3714 0 0.

________________________________________________________________________
3. Greek Guacamole
Posted by: “Anna

Greek Guacamole

Recipe By :Prairieside Suites Luxury B&B, Grand Rapids, MI
Serving Size : 6 Preparation Time :0:30
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cloves fresh garlic — (4)
1/2 cup Greek-stlyle salad vinaigrette — (or Italian) dressing
Juice from one lime
1/2 teaspoon cumin
2 tablespoons fresh cilantro — or more to taste, chopped
4 Roma tomatoes — (4 to 5) diced
2 medium avocados — (2 to 3) diced
1/2 medium red onion — diced
1 cup sliced black olives — pitted, (optional)
To serve: — crumbled feta cheese, or grated Kasseri, or manouri cheese
(optional)

Combine the above ingredients and refrigerate.

When ready to serve mix the above items all together and add a block of
feta cheese...serve with tortilla chips.

Serves 6, generously, as a starter

ChupaNote: I used a low-fat dressing for 70 less calories, and 7 fewer
grams fat. I serve with toasted pita chips.

Cuisine:
“Greek”
Source:
“iLoveInns.com”
S(Formatted by Chupa Babi):
“May 2010”
Yield:
“3 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 180 Calories; 15g Fat (68.7%
calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 757 0 0 0 0 0 0 0 0.

________________________________________________________________________
4. Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)
Posted by: “Anna

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

1 pound ground beef
1 egg
1 tablespoon cornstarch
1 teaspoon salt
4 tablespoons diced onion
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup pineapple juice
3 tablespoons cornstarch
1 tablespoon soy sauce
3 tablespoons distilled white vinegar
6 tablespoons water
1/2 cup granulated sugar
4 slices fresh pineapple, cut into pieces
1 large green bell pepper, cut into thin strips
1/4 carrot, thinly sliced
1/3 onion, cut into wedges and separated

In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced
onion and pepper. Form into 1 inch meatballs; about 20.

In a large skillet over medium heat, brown the meatballs; drain fat and set
aside.

Heat the oil in a large saucepan over low heat. Pour in the pineapple juice
and simmer for a few minutes.

In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar
and water. Stir until smooth and pour into the pineapple juice. Add the
sugar and simmer until thickened, stirring constantly.

Place the meatballs, pineapple pieces, green pepper, carrot and onion into
the sauce mixture. Heat thoroughly.

________________________________________________________________________
5. Caribbean : Spicy Tropical Chicken Salad
Posted by: “Anna

Caribbean : Spicy Tropical Chicken Salad

* 1/4 cup fresh-squeezed lime juice
* 3 tablespoons olive oil
* 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
* 1 tablespoon minced fresh ginger
* 2 teaspoons sugar
* 3/4 teaspoon salt
* 1 pound boneless, skinless chicken breast pieces, cooked
* 1/2 ripe pineapple, peeled, cored and cut into 1-inch pieces, about
2 cups
* 2 large ripe mangoes, peeled, cored and cut into 1-inch pieces
* 2 navel oranges, peeled and sectioned
* 1 cup red seedless grapes
* 1/4 cup fresh chopped mint

Whisk together lime juice, olive oil, TABASCO® Green Sauce, ginger, sugar
and salt in large bowl. Add chicken, pineapple, mangoes, oranges and grapes;
toss to mix well. Stir in mint.

Makes 4 to 6 servings.

________________________________________________________________________
6. Asian Vegetable Stock
Posted by: “Anna

Asian Vegetable Stock

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 star anise
1 teaspoon Sichuan peppercorns
1 onion — coarsely chopped
1 carrot — coarsely chopped
1 bunch scallions — coarsely chopped
8 garlic cloves — cut in half
1 piece fresh ginger — 1-inch piece, cut into 1/4-inch slices
1 bunch cilantro — with stems, coarsely chopped (about 1 cup)
3 cups coarsely chopped bok choy — napa, and other Chinese vegetables
2 dried shiitake mushrooms — Chinese or Japanese black mushrooms
2 tablespoons soy sauce — or to taste
10 cups water — or as needed

Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or
wrap them in a piece of foil and pierce all over with a fork.

Combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese
vegetables, shiitakes, soy sauce, and water in a large saucepan or
stockpot and bring to a boil. Reduce the heat and simmer the stock,
uncovered, adding water as necessary to keep the vegetables submerged, for
1 hour, or until the vegetables are very tender. Alternatively, the stock
can be cooked in a pressure cooker for about 15 minutes.

Remove the spice bundle and black mushrooms. Discard the former and
reserve the latter for stuffings. For a clear stock, strain the liquid
into another container, pressing with the back of a spoon to extract the
juices, then refrigerate it or freeze it. (Refrigerated stock will keep 3
to 4 days; frozen it will keep for 6 months.) For a thicker, richer stock,
force the liquid and vegetables through a vegetable mill or puree in a
blender, then strain.

Makes 6 cups (6 one-cup servings)

AuthorNote: Ginger, star anise, and black mushrooms lend this stock an
Asian flavor. These ingredients can be found at Asian markets and in the
ethnic food section of most supermarkets. Use this stock for Asian-style
soups and stir-fries.

To make a wonderful Asian vegetable soup, discard the bouquet garni and
puree the broth and vegetables in a blender. Season with soy sauce and
pepper and serve. This will make 8 cups.

Cuisine:
“Asian”
Source:
“High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995.”
S(Formatted by Chupa Babi):
“June 2010”
Yield:
“6 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; 1g Fat (10.4% calories
from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
385mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0.

________________________________________________________________________
7. OT: Magazine recipes
Posted by: “*~Tamara~*”

This group is for recipes that are in all of our favorite magazines. This includes: Taste of Home, Cooking Light, Woman’s World, Woman’s Day, Better Homes & Gardens, Eating Well, Country Living and many, many others.

http://groups.yahoo.com/group/Magazine-Recipes/

Don’t forget the pasta in Beth’s group:

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn’t love it?

________________________________________________________________________
8. Mediterranean Vegetable Stock
Posted by: “Anna

Mediterranean Vegetable Stock

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Veggie

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 bay leaves
4 sprigs thyme — or 1 teaspoon dried thyme
20 black peppercorns
1 medium onion — peeled and coarsely chopped
1 leek — trimmed, washed, coarsely chopped
6 cloves garlic — peeled and cut in half
2 stalks celery — coarsely chopped
2 carrots — coarsely chopped
1 red bell pepper — cored, seeded, coarsely chopped
1/2 small fennel bulb — or 1/4 large, coarsely chopped, or 1 teaspoon
fennel seeds
2 tomatoes — coarsely chopped
1/2 cup fresh basil leaves — and stems
1/2 cup flat-leaf parsley leaves — and stems
2 strips orange zest
1 cup dry white vermouth
1/2 cup fresh orange juice
1/4 teaspoon saffron — soaked in 1 tablespoon water
8 cups water
sea salt — optional

Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or
wrap them in a piece of foil and pierce all over with a fork.

Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel,
tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a
large saucepan or stockpot and bring to a boil. Reduce the heat and simmer
the mixture uncovered for 1 hour, or until the vegetables are very tender,
adding water as necessary to keep the vegetables covered. Alternatively,
the stock can be cooked in a pressure cooker for about 15 minutes.

Strain the stock, pressing with the back of a spoon to extract as much
liquid as possible from the vegetables. Let the stock cool to room
temperature, then refrigerate or freeze it. (Refrigerated stock will keep
3 to 4 days, frozen it keeps for 6 months.) For a thicker, richer stock,
remove the bouquet garni and orange peel and force the liquid and
vegetables through a vegetable mill or puree in a blender, then strain.

Makes 5 to 6 cups (serves about 5 one-cup servings)

AuthorNote: Saffron, fennel, and red bell peppers give this stock a
Mediterranean accent. Use it for dishes of Spanish, Italian, Provencal and
even North African origin.

Cuisine:
“Mediterranean”
Source:
“High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995.”
S(Formatted by Chupa Babi):
“June 2010”
Yield:
“5 cups”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.3% calories
from fat); 3g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.

________________________________________________________________________
9. Spicy Chinese Chicken
Posted by: “Darla

Spicy Chinese Chicken (Slow Cooker)
6 servings

* 3/4 cup chicken stock
* 1/4 cup soy sauce, dark
*
3 tablespoons rice
vinegar
* 2 teaspoons brown sugar, packed
* 4 green onions, white and
green parts, cut into 2 pieces
* 4 garlic cloves, minced

* 1 tablespoon ginger root, minced
* 1 teaspoon cracked black peppercorns

* 3 lbs chicken pieces, bone in, skinless
* 1 chili pepper, finely
chopped
* 3 tablespoons cornstarch, dissolved in 2 tbsp water

* rice, hot, cooked (however much you like)

1. In a bowl, combine chicken
stock, soy sauce, rice vinegar and brown sugar, stirring well to insure sugar is dissolved. Add green onions, garlic, ginger root and
peppercorns.
2. Arrange chicken over bottom of stoneware and
cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until juices run clear when chicken is pierced with fork.

3. With a slotted spoon, transfer chicken to a platter and
cover with foil to keep warm. Strain liquid into a saucepan and add
chile peppers. Whisk
in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir
for about 3 minutes or until thickened and glossy. Pour over chicken and
serve with hot fluffy rice.

This great group is owned by *~Tamara~*

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

Neighbor,

I would be much obliged if you would remove me from this ping list, and any others I might be on-

Amongst all this:

http://www.freerepublic.com/focus/f-news/2536395/posts
Backhoe has lost his best friend and wife of 26 years. (Prayer and support thread)

http://www.freedominion.com.pa/phpBB2/viewtopic.php?t=132035
Miss Emily has died

http://www.freedominion.com.pa/phpBB2/viewtopic.php?t=132803
“Letters to Miss Emily...”

I just can’t work up any interest in the things I used to follow.

Thank you,
The former HEG

UNDERSTAND, BRO.

DONE.

LOVE YOU BIG.

PRAYERS N HUGS.

BACKUP FOLKS, PLEASE REMOVE [nevermind, I’ll resend the master lists]

backhoe;

FROM ALL LEVELS OF ALL LISTS

THX.

I’ll resend the master list—that might be easier. Thanks.

Urban farming in Helsinki, Finland

There is a quickly growing number of residents, who want to grow their own food
within a short distance of their locality. A tradition of council-managed allotments
is still going strong, but new areas for allotments are not being dedicated in the
needed pace. A queue of thousands waiting for an allotment is a proof that there
is a real need for a greater number of farming plots in the city.

Growing, cooking and eating Azolla, a water fern

Super Meal is a project that revolves around growing, cooking and eating the super-waterplant
Azolla*. Azolla is one of the world’s fastest growing plants and a rich source of
nutrients which among other things makes it an interesting crop for space agriculture.

In Super Meal Erik explores the idea of Azolla as a future fast food.

US Health and Human Services Secretary Kathleen Sebelius visits Urban Farm in Boston

“We like to think of the first lady, Michelle Obama, as now the most famous vegetable
gardener in the country, but you all are a close second,’’ Sebelius said of Boston’s
work supporting local and sustainable food sources. “It really is us learning from
you a model that we can take and replicate around the country.’’

Sebelius said that obesity and tobacco use, as leading causes of chronic disease
nationally, contribute to rising health care costs. Today, 75 cents of every dollar
spent on health care goes toward treating chronic diseases, she said.

RUAF update 15 - urban agriculture news from around the world

In the past months, the producers who participate in the urban agricultural businesses
that are supported by RUAF in 17 cities, have started to harvest and market their
first products. Please find some of the experiences described below. All groups
have analysed the results from the first production cycle(s) and identified on the
improvements to be made in the second production and marketing cycle, which lessons
are included in the second round of Urban Producer Field School sessions. New sessions
will give for example more attention to Integrated Pest Management, post-harvest
technologies and negotiations with buyers.

Milwaukee community gardens to lose hydrant water

A fire hydrant on N. Booth St. and E. Garfield Ave. has a backyard spigot affixed
to one of its nozzles.

Attached to the spigot is a garden hose that stretches along a sidewalk, and then
across the grass, to a cluster of 123 raised vegetable beds - tomatoes, beets, broccoli
and brussels sprouts - that make up the Community Gardens at Kilbourn Park.

On Wednesday, city officials and residents who organize and tend community gardens
like this one will brainstorm what to do when the city makes hundreds of gardeners
give up their connections to fire hydrants they now can tap for a fee with a permit.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103569314928&s=1304&e=0014y_M3xbaVjC8HtWpdxTZyE-_JA5EDa0R_K9kSHBeG7A3z92gpIx30SKHn087qs5drMiPUWcDPubCgSMxxEThjVIvTsaUqzm61m64veTeNiTZlyni1rwhrA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010

What A Day!!!
Posted by: “Dee”

I’ve been doing some volunteering with the Salvation Army here. They have a
commercial kitchen and restaurant, (but they don’t actually run it as a
restaurant). One of the main programs they do out of it is an outreach
drop-in ... Where people that are lonely or hungry or just want to socialize
or have coffee and a dainty can drop in during certain hours. In the
afternoons there are a lot of business men & women and Senior Citizens ...
In the mornings - particularly on the mornings where there is a hot
breakfast, there are both street people as well as senior citizens and
business men & women. The center is located right in the center of downtown
- adjacent to the Thrift Store, so we also get all the staff for all of
their breaks.

As most of you know, I have commercial cooking training, owned and operated
restaurants and businesses with other members of my family, and taught
commercial cooking/Home Economics as well as academics in high schools for
many, many years. So, when the Salvation Army advertised for a volunteer to
do baking for them in their commercial kitchen, it was the perfect fit for
me!

Yesterday was one of my days to go and bake and then spend a bit of time
visiting with the Senior Citizens who drop in. I did all of that, and had
just about finished cleaning up the kitchen .... And then a call came in
that there was a massive forest fire in the far north and people were being
evacuated by plane. The Salvation Army handles all the evacuations here, so
one group of people went over to the college gym and set up beds and bedding
while we organized food for them for when they arrived. (The college
cafeteria will handle all of their other meals until they either move them
to another community or fly them home. At that time we will again make bag
lunches for them to take with them.)

We did bag lunches, and the original plan was just to raid my freezer stash
for the cookies for the lunches, but then another call came in saying that
the number of people being evacuated had gone from 50 to 300!!!!! So - I
started baking all over again! ... LOL While I baked, a couple of ladies
bagged all the cookies and a group of men and women from the S.A. Church
came and did an assembly line and put together 600 sandwiches. Another group
put juice boxes and apples and the sandwiches into brown bags. And a little
woman with Alzheimer’s came and washed all my dishes for me!!

It was amazing to see the way everyone just selflessly reacted in an
emergency! So very awesome, and such an honor to be part of it! As soon as
all my cookies were baked and all the cleanup in the kitchen finished, I
left - even though they were still filling bags. I just couldn’t function
anymore, and they didn’t need me anymore anyway. I got there at 11:15 am and
I left at 7:15pm! An 8 hour day of straight baking, and 60 dozen cookies
later - yikes - and my only break was when they brought in Chinese Food for
supper and I stopped to eat. I realize that that is just a normal working
day for anyone in the restaurant industry, or any normal job, (and would
have been a very SHORT day for me in my previous life!), but with my
medical condition now this is now this was a very, very, very long and very
full day! LOL Definitely NOT something I could do on a regular basis without
ending up in the hospital, but once in a while is okay ... LOL

I fell asleep the minute I arrived home last night and slept a full 12 hours
... And I’d like to say that I will spend the rest of today lounging around
... BUT ... After recuperating for the morning, this afternoon I need to go
back down there and do some baking for my group to eat tomorrow, (since we
used up my entire freezer stash!) There is also a large group of kids
returning from camp tomorrow, and since the drive back is several hours, we
make sure we provide some cookies and baking for the trip back. Fortunately
I have several banana loaves frozen here, and some diabetic baking frozen,
so that will help some. An hour or so and I should be good! Thank heavens
for the awesome commercial mixer and wonderful commercial gas convection
oven which will bake up to 10 cookie sheets in record time!!!

So, that’s how I’ve been spending my days! Does anyone else volunteer for a
group like the Salvation Army?

Have a wonderful Thursday!
~ Dee

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

This message contains the following:

1. Child’s Death Prompts Recall to Repair Portable Playard Tent by Tots in Mind Due to Strangulation Hazard

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10303.html

2. Baja Motorsports Recalls Mini Bikes and Go-Carts Due to Fire and Burn Hazards

http://www.cpsc.gov/cpscpub/prerel/prhtml10/10304.html

Swimming pools recalled due to drowning hazard.
.

http://www.cnsnews.com/news/article/69519

New Regulations Outline Content, Transmission Standards for Every Americans’
Electronic Health Records

Friday, July 16, 2010
By Matt Cover, Staff Writer

http://www.fda.gov/Safety/Recalls/ucm219200.htm

Feline’s Pride Expands Nationwide Recall of its Natural Chicken Formula Cat Food Due to Salmonella Contamination

Contact:
Shelby Gomas,
Tel: 1-716-580-3096

FOR IMMEDIATE RELEASE - July 15, 2010 - Buffalo, NY – Feline’s Pride is expanding its July 1, 2010 voluntary recall of Feline’s Pride Raw food with ground bone for cats and kittens, Natural Chicken Formula, Net Wt. 2.5 lbs. (1.13 kg., 40 oz.) produced on 6/10/10 to include the product produced on 6/21/10, because it may be contaminated with Salmonella. People handling raw pet food can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with the raw pet food or any surfaces exposed to the product.

When consumed by humans, Salmonella can cause an infection, salmonellosis. The symptoms of salmonellosis include nausea, vomiting, abdominal cramps, minimal diarrhea, fever, and headache. Certain vulnerable populations, such as children, the elderly, and individuals with compromised immune systems, are particularly susceptible to acquiring salmonellosis from such pet food products and may experience more severe symptoms.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

The product is packaged in uncoded plastic containers and sold frozen to private consumers nationwide. Once thawed, the pet food has a shelf life of about 1 week. The firm manufactures the pet food by an as-ordered basis. This expansion of the recall affects those orders placed and shipped from June 21 through June 26, 2010 (produced on 6/21/10).

The firm and FDA are investigating this matter to determine the source of this problem, and will take any additional steps necessary to protect the public health.

To date, both the firm and the FDA have received no reports of Salmonella infection relating to this product.

People who are experiencing the symptoms of Salmonella infection after having handled the pet food product should seek medical attention, and report their use of the product and illness to the nearest FDA office.

People should thoroughly wash their hands after handling the pet food – especially those made from raw animal protein such as meat or fish — to help prevent infection. People may risk bacterial infection not only by handling pet foods, but by contact with pets or surfaces exposed to these foods, so it is important that they thoroughly wash their hands with hot water and soap.

Since certain vulnerable populations, such as children, the elderly, and individuals with compromised immune systems, are particularly at risk from exposure they should avoid handling this product.

Consumers with questions should contact the company at (716) 580-3096, Monday -Friday from 10 am - 4 pm EDT.

###

Photos: Product Labels9

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Page Last Updated: 07/15/2010

Advair Diskus (fluticasone propionate and salmeterol inhalation powder): Stolen Product Warning

AUDIENCE: Pharmacy, Pulmonology, Patient

ISSUE: Certain Advair Diskus inhalers stolen from a distribution warehouse in 2009 have been found in some pharmacies. The safety and effectiveness of the stolen inhalers cannot be assured and they should not be used.

The lot numbers, doses, and quantities of the stolen Advair Diskus inhalers are:

* Lot 9ZP2255 - NDC 0173-0696-00, Advair Diskus 250/50, 60 Dose, Exp: Sep 2010 (14,400 inhalers)
* Lot 9ZP3325 - NDC 0173-0697-00, Advair Diskus 500/50, 60 Dose, Exp: Sep 2010 (11,200 inhalers)

BACKGROUND: Advair Diskus (fluticasone propionate and salmeterol inhalation powder) is an inhaler used to treat patients with asthma and chronic obstructive pulmonary disease. The products were reported stolen in August 2009 from a GlaxoSmithKline warehouse near Richmond, Va. The inhalers found recently were the first from the stolen lots to be found in commerce. However, more stolen product may still be on the market and the FDA continues to aggressively investigate the matter.

Stolen medicine may be harmful because it may have been stored at the wrong temperature or humidity or other improper conditions, may degrade or lose potency, become contaminated, or may have been tampered with or handled improperly while outside of the legitimate supply chain.

RECOMMENDATION: Patients who have products with these lot numbers should immediately stop using them, contact GlaxoSmithKline’s Customer Response Center at 888-825-5249, and follow-up with their physician or pharmacist to obtain a proper replacement.

Pharmacists and wholesalers who find Advair Diskus inhalers bearing these lot numbers should remove them from shelves and contact the FDA’s Office of Criminal Investigations (OCI) at 800-551-3989. The agency also is asking for the public’s help in reporting any information regarding these inhalers, including suspicious or unsolicited offers for the Advair Diskus lots in question, to OCI or by visiting the OCI website.

Read the MedWatch safety alert, including a link to the FDA News Release, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm219416.htm

You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm

Simple Summer Meals

Posted: 15 Jul 2010 08:34 PM PDT
It’s been hot and humid here, so our air conditioner is running overtime, and I’m trying to keep the oven use to a minimum. Plus, it’s summer and I’d rather be going out with my husband and the kids rather than spending a lot of time cooking. Hence, the ongoing simple meal plan. Today I wanted to share a few of the meals I make that are very, very easy, but everyone is the family loves them.

Grilled Brats or Kielbasa on Buns
Corn on the Cob
Watermelon

I don’t have recipes for this easy meal, but wanted to mention that in our area sausage and Kielbasa has been on sale almost every week which is unusual. I try to buy the fresh variety, often made at our local grocery stores. It seems to be less fatty, and tastes better than prepackaged smoked sausage.

Italian Style Beef Sandwiches

Ingredients:
3-4 pound beef roast, any cut
garlic powder
ground black pepper
Italian seasoning or Italian dressing
Medium Sweet onion
Fresh mushrooms, 12 ounce package
Green pepper, optional
salt, pepper
oil
Package sliced Provolone cheese
8 Buns, sub style

Place the roast into a crock pot in the morning, or at least before noon. Season with garlic powder, pepper and Italian seasoning or you can use bottled Italian dressing as well. Cook at least 5-6 hours on high until the meat is falling apart. Pull the meat with a fork to shred.

Slice the mushrooms, onion and green pepper. Drizzle a small amount of oil into a skillet, heat on medium and add the vegetables. Season with salt and pepper. Saute until they are soft. Remove from heat.

Open the buns, place on a slice of cheese and microwave for 25-30 seconds to melt the cheese and warm bun (optional). Place beef on the bun, then top with sauteed vegetables and close. Serve warm.

Notes: We serve these with onion rings, or chips and a salad.

BBQ Pork Sandwiches

Ingredients:
5-6 pound pork roast
seasoning salt
garlic powder
ground black pepper
1 bottle of BBQ Sauce
Hamburger buns

In the morning place the roast in the crock pot and season with salt, pepper and garlic. Cook all day, at least 6 hours on high. When the roast is falling apart remove it with a slotted spoon to a bowl or platter. (do not turn off the crock pot) Discard all but maybe a 1/4 cup of the liquid/fat from the crock pot. Using a fork, pick out the fat and shred the pork. Place it back into the crock pot, and add the BBQ sauce. Stir to coat the meat and heat for about 1/2 hour on high again.

To serve, spoon the pork onto buns. We usually have Baked Beans and/or chips with this.

~Moonsanity

http://oldtips.blogspot.com/

ednesday
Tuesday, June 29, 2010
Reader’s Travel Tips & More
Today I’m sharing some tips from readers. This first one is from Jonell, and reminded me that we did save on drinks on the drive to and from Florida as well. My husband and I drink Diet Pepsi, and we kept two liter bottles in a small cooler between the seats, where they boys were sitting, plus ice. We refilled reusable cups with tops as we traveled instead of buying a small bottle each time we stopped. We also had granola bars, crackers and pretzels to snack on. I tried to limit my drinking while we were driving, otherwise we’d be making stops every hour or so:)

Here are the readers’ tips with my comments afterwards in italics.

We are planning to take in some of the LONGEST YARD SALE the first weekend in august and I suspect this is info that will be useful for that too..We bought a lightweight cooler, on wheels with a pull out handle and extra pockets on the outside for traveling...our reason is that WE GET TIRED OF THE SAME OLD RESTAURANTS where we often end up spending more money and eating more food than we should/want to...AND THERE ARE TIME WHEN WE SEE BEAUTIFUL OUTDOOR LOCATIONS THAT WE WOULD LOVE TO HAVE A LIGHT MEAL/PICNIC OR DRINKS...

The first of July we will be making a trip to my sisters in western Kentucky and then on north to our daughters in Iowa..same options for this. I intend to buy some frozen drinks to pack/add water & planning to pack as many frozen items as possible would like to hear other suggestions both for saving money and convenience.

~Jonell, http://mershongeorgiagirl.blogspot.com

A great idea for travel sandwiches is using pita bread. It is easier to hold and eat while traveling.
I purchase mine at a Greek deli..they are the best! Often the local grocers freeze their pitas. ~Herb Princess

Herb Princess is a long time member of our message forums on OFL. She sent me this tip and I wanted to share it. I told her I actually haven’t been to a Greek Deli, but I’ll keep my eye out because I imagine they have a lot of yummy things I would enjoy. I wish I had thought of pita bread for our Florida trip!

When we travel in a group like that we usually bring along a crock pot and sling in a pot roast with veggies to enjoy for the evening meal one night and sandwiches the next day. Spaghetti is easy and always a hit especially if you stay at a place that has a kitchen. We are going to music fest next month just the two of us and we are already planning our meals for that. ~J. Johnson

I wish I had thought of a crock pot! Next time we travel I will definitely take mine along. I can think of some great recipes that don’t need much preparation. Thanks for the tip!

Thanks for the info and I’m sure you did save a lot of money. But don’t sacrifice you health. Freezing water in plastic bottles is a big NO NO as it leaches dioxins in the water. ~J. Sellers

I know there is all kinds of differing advice about this. We didn’t freeze the water bottles solid, and we only used them for one day then disposed of them, and started with a new one the next day.

~Brenda

Labels: travel tips
Monday, June 28, 2010
Feeding Your Family on Road Trips
We drove two vehicles to Florida from Michigan with a total of seven people. We didn’t want to eat out every meal for a lot of reasons including money and not wanting to gain a lot of weight while on vacation. We decided to pack a cooler and bring everything we needed for two days of picnic lunches to start us off.

The Cooler:
Salami
Bologna
Roasted Turkey Breast
Ham
3 kinds of cheese
Soda and Bottled Water
Mustard
Mayonnaise

Tote Bags:
Paper Plates
Napkins
Plastic Knives
Chips & Snacks
Sandwich Rolls
Loaf of Italian Bread
This worked pretty well on the way there. We did end up eating at Steak and Shake for a late lunch one of the days.
When we got to our hotel we tried to plan for the next week. We had a suite with a refrigerator and stove in between two rooms. I don’t know how you all plan your vacation, but I really did not want to cook after spending all day at Disney. We did figure out a compromise though when we visited a Super Target near the hotel. We picked up STOUFFER’S® lasagna and two boxes of garlic toast for one dinner. We also bought the store brand of enchiladas and sauce over rice plus a bag of tortilla chips. The other nights we picked up two premade pizzas at Walmart and baked those, then splurged on KFC takeout another night. We always kept cheese and snacks like granola bars, mixed nuts and animal crackers on hand for the kids, who never seem to fill up.

Another place we ate at twice which was a big hit with the kids was CiCi’s Pizza Buffet, which is a chain in the U.S. Last summer we ate at one in Pennsylvania, and I know we have them in Michigan too. For a family they are a good deal, and the employees were really nice.

Eating at Disney cost us between $53.00 and $58.00 each meal. This was the inexpensive places to eat at the park. Some of the nicer restaurants cost up to $35.00 for each person. That simply wasn’t in our budget, but no one seemed to mind, and we had a good time. Let me say that ten year olds NEVER tire of chicken nuggets, and teens never get sick of cheeseburgers.

Overall, I was pretty happy with how we did, considering there were seven of us, and we had to find something everyone would enjoy. If anyone has recommendations of places they visited or meals they made away from home either email me, or leave your suggestions in the comments. I’d love to know what your family did while on the road.

~Brenda

http://oldtips.blogspot.com/search?updated-max=2010-06-23T04%3A00%3A00-05%3A00&max-results=7

Monday, June 7, 2010
Bridal Teas and Favors for June
Success in marriage does not come merely through finding the right mate, but through being the right mate. ~Barnett R. Brickner

June is upon us and so are the Bridal showers, teas and weddings. I ran across these two tips that readers sent in to me that are perfect for this time of year. Before I share their lovely tips, I also have a few recipes that can be used for showers or bridal teas.

Rosemary Punch

Ingredients:
1 can frozen lemonade
1 cup boiling water
1 tablespoon fresh rosemary
1 cup pineapple juice
1 cup orange juice

In a glass or ceramic bowl pour the water over the rosemary. Allow to sit for ten minutes. Make the lemonade following the directions on the can. Strain the rosemary from the water and add to the lemonade with the other juices. Stir well and chill until ready to serve.

Lemon Thyme Cookies

Ingredients:
1 cup butter, room temperature
1/2 cup granulated sugar
2 2/3 c. all purpose flour
4 tablespoons minced lemon thyme

Beat the sugar and butter until creamy and light. Stir in the flour, mixing well. Add in the minced thyme. Roll the dough out on a floured surface 1/4 inch thick. Cut into small shapes with cookie cutters. Bake on an ungreased cookie sheet for 8-10 minutes at 400 degrees. I line my cookie sheets with parchment paper. Cookies should be just very lightly browned.

Herb Cheese Spread

Ingredients:
2 packages cream cheese, 8 ounces each, room temperature
1 tbsp. sour cream
2 tbsp. fresh, minced chives
1 tbsp. fresh minced dill
1 tbsp. lemon thyme, minced
1 tsp. freshly ground black pepper

Combine all of the ingredients with a wooden spoon or use a mixer. Serve this with small slices of bread, crackers, or vegetables.

BRIDAL TEA TRADITIONS
As the young men and women of our family become engaged, the aunts of our family have given a tea for the bride-to-be. We have placed all the food items on the dining room table appropriately arranged with flowers, the menu, and a printed remembrance of the day for the bride-to-be and her fiancee.

All the mothers, grandmothers, aunts, girl cousins, and various other women family members important to the bride or groom are invited. We are seated at tables covered with linens, set with china, and convenient to the buffet. The bride-to-be is seated centrally so that all in attendance have an opportunity to speak with her. Her chair is adorned with slipcover, ribbons, and a bouquet.

Pictures of the bride and groom at an earlier time are assembled throughout the rooms. Teapots and pitchers with other beverages are stationed throughout the rooms. All the traditional tea accoutrements are available.

After the tea, we all gather to draw a slip of paper from a basket with a prayer concern for the soon to be newlyweds that will be prayed throughout the week of their wedding. The aunts who have given the tea give a gift of cup and saucer to the bride in her chosen china pattern. This event lasts up to 4+ hours as we enjoy the relaxing atmosphere of women being together in celebration. We love this tradition. ~Virginia

LAVENDER SACHETS FOR FAVORS
I’m sure you all have stashed in your dresser drawers, lovely boxed handkerchiefs that you’ve received as gifts over the years. There they sit, just too pretty to use. Well it’s time to use them, even recycled as gifts for friends and family!

Iron the handkerchief flat. Often there is at least one corner with flowers embroidered on it. Place the hanky face down with the embroidered corner at the top. Add one to two tablespoons of dried lavender buds in the middle of the square. Fold the hanky by bringing the bottom corner up over the buds to form a triangle. Fold again by bringing the left and right corners of the triangle up to the top point. You now have a small square with the lavender buds in the bottom corner. Carefully turn the sachet over and secure the buds by tying a satin ribbon in a bow to enclose them in the corner of the hanky.

This handkerchief sachet is a fragrant and elegant addition to the pocket of a jacket, tied to a bridal or baby shower gift or even hung from a hanger in a closet (moths don’t like lavender!). A small squeeze of the sachet will release the lavender essential oil for years!

~Susan from http://www.LabyrinthHill.com

http://oldtips.blogspot.com/search?updated-max=2010-06-23T04%3A00%3A00-05%3A00&max-results=7

snip...

In the 1980’s My wife and young son and I built a wilderness cabin in Idaho. One of our new friends and neighbors was an elderly Indian in his eighties. This new neighbor brought us a large coffee can of what he called dried “wedge peas” that he said was a staple of his folks and the early pioneers. This pea was unique because it created an artificial butter when it was boiled. Hence it was sometimes called the “butter pea”. The dried pea was ordinary pea size but formed a distinct triangle or wedge shape. Our Indian friend said that we should use the bulk of the coffee can of peas as seeds as they had become an obsolete edible. I have been unsuccessful in my research to find information on this unique and marvelous legume.

Do you have any knowledge of this or leads that I can follow to find out more about this pioneer food? ~David R.

I did some looking and found a pea variety with the proper name Lathyrus sativus. You can see some information here:
http://www.pfaf.org/database/plants.php?Lathyrus+sativus

IF this is the pea, it does have some toxic qualities if not prepared properly, so be careful if you do grow it. There is a picture here:
http://plants.usda.gov/java/profile?symbol=LASA2

While sometimes plants fall out of favor for economic or other reasons, there are other instances where it’s later found to not be as useful as once thought. IF this is the pea you are looking for, it may be the toxic element that made it fall to the wayside. Maybe this will help you with your research a little bit even if it’s not the correct variety of pea.

Is there a reason not to just plant the tomato plants on the top as in a container and let them cascade over the sides of the bucket rather then planting them from the bottom of the bucket? ~Sandie

Not at all! The reason people are so into the upside down method is that it is space saving and some of them plant herbs or other plants in the top of the container. As long as you drill holes in the bottom of the bucket for drainage you can plant in the bucket right side up.

~Brenda

http://oldtips.blogspot.com/search/label/gifts%20from%20the%20kitchen

Gifts From the Kitchen
The fires burn, and the kettles sing,
and the earth sinks to rest until next
spring. ~Clyde Watson

The following recipes are great for giving as gifts with a basket of muffins or scones. You can also take any of them to potlucks surrounded by breads and muffins on a pretty platter. Feel free to use regular, light or fat free cream cheese for these recipes.

Cranberry Cheese Spread

Ingredients:
2 (8-ounce) packages cream cheese, softened
1/4 cup confectioners’ sugar
6-ounce package sweetened dried cranberries
1/2 cup flaked coconut
15-ounce can crushed pineapple, well drained
1/2 cup chopped, toasted pecans, divided

In a mixing bowl, combine softened cream cheese and sugar. Add the dried cranberries, reserving 1/4 cup of the cranberries, coconut (if desired), drained pineapple and pecans into cream cheese mixture. Spoon into a serving bowl and sprinkle with reserved dried cranberries. Cover and refrigerate several hours. Serve the dip with gingersnaps, as a spread for bread, muffins or scones.

Pumpkin Butter Recipe

Ingredients:
2 1/2 cups pumpkin; cooked and pureed (fresh or canned)
3/4 cup granulated sugar
1/4 cup apple cider
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Combine all of the ingredients in a heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes or until the mixture thickens. Cover and chill. Serve with pancakes, waffles, scones, muffins or bread.

Pumpkin Cream Cheese Dip/Spread

Ingredients:
8 ounces cream cheese, room temperature
10 ounces pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
2/3 cup confectioners’ sugar

Blend the cream cheese and sugar until smooth with a mixer. Add pumpkin and remaining ingredients. Mix until smooth. Chill 2 hours or until ready to serve. Serve with gingersnaps, apples, pears, breads, muffins or scones.

Toffee Spread

Ingredients:
8 ounces softened cream cheese
1/2 cup brown sugar-packed
1/4 cup granulated sugar
1 tsp. vanilla extract
1 pkg. toffee baking bits

Stir all ingredients together. Slice the apples and arrange on a plate or platter with the apple spread in center. You can also serve it as a spread with any type of apple bread or muffin.

Cinnamon Apple Spread

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
3 tbsp. apple cider
1/2 tsp. ground cinnamon
3/4 cup finely chopped apple

BEAT cream cheese, apple juice and cinnamon in a medium bowl with an electric mixer at medium speed until light and fluffy. Stir in apple. Refrigerate at least 1 hour to blend flavors. SERVE as a spread on breads,muffins, fruit slices or wafer cookies. Makes 1 1/2 cups.

We have more savory gifts from the kitchen on OFL here:
http://oldfashionedliving.com/holidays/savory.html

http://oldfashionedliving.com/gourds.html

Grow Your Own Birdhouse
By Garden Guides
gourd birdhousesBottle gourds (Lagenaria siceraria) are easy to grow on fences or trellises, and once dried they make an ideal home for purple martins, swallows, chickadees and wrens. Besides bringing beauty and interest to your home, these birds
will eat thousands of insects each day.

Although gourds can be grown in hills as you would grow squash and pumpkin
, gourds that are left lying on the ground will flatten on one side and may be susceptible to rot. If you prefer to grow them in hills, try providing several inches of hay as a mulch to keep the gourds off the ground. Bottle gourds will tolerate a light frost, so allow them to dry on the vine as long as possible. Once harvested, they will need a cool, dry place to complete the drying process. They are completely dry when you can hear the seeds rattle inside when you shake them. This may take several months.

To fashion you birdhouse, drill a hole 1 to 1-1/2 inches in diameter. Smaller holes will accommodate small birds such as wrens, while a larger hole will allow larger birds such as martins to take up residence. You should also drill a few tiny holes in the bottom of the gourd for drainage. Drill two holes in the top, and thread a cord through them. Now your birdhouse is ready to hang. It will last up to two years untreated, or you can varnish the gourd for a longer lasting birdhouse.
Harvesting and Drying Gourds
Let your gourds ripen on the vines as long as possible. Wait until the stem turns brown, but harvest before frost. The fruit bruises easily, so handle it carefully. Cut the stems 2-3 inches above the fruit with a sharp knife, and dry off any moisture.

Most gourds will need some indoor drying time before they are ready to use. Wipe them down with a weak bleach solution and lay them out in a well-ventilated area to dry. Gourds are completely dry when the seeds rattle around inside. Small gourds will dry in less than a month, and large ones can take up to six months. If mold appears during the drying process, scrape it off with a knife. Thin-shelled gourds dry best when hung in a mesh bag.

Once the gourds are completely dry, remove the thin outer shells with steel wool. Now your gourds are ready to decorate. Use a wax or varnish for protection.

Pick sponge gourds (luffas) when they are young and green for a soft sponge, or wait until they are yellow or brown for a hard, scratchy sponge. Soak them in water for a few days, then peel off the skin. To remove the seeds, cut off one end and shake them out.

Related Features:

Bird Feeding Stations

Nature Crafts

About The Author

Courtesy of GardenGuides.com - Where Gardener’s
Grow. Visit them at http://www.gardenguides.com

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http://oldfashionedliving.com/parlour-games.html

Victorian Parlour Games
By Tamera Bastiaans

Contrary to popular belief, Victorians did love games, indoors and out. Here are some Victorian Parlour Games as well as some modern parlor games that can be played indoors or out.

Lookabout

The host shows everyone a little knick-knack in the room. All the guests are to leave while the host hides it. When they return, everyone is to look for the item until they spot it.

They are then to sit down. The last one to find it loses (or has to be “it”). It makes it a bit more difficult if guests continue to mill for a few seconds before they sit down.

You’re Never Fully Dressed without a Smile

One person is selected to be “it.” That person is the only one in the group who is allowed to smile. He or she can do anything they want to try and get someone to smile. If the person smiles, he or she becomes it. The person who never smiles is declared the winner.

Blindman’s Bluff

One person is blindfolded, and all other guests scatter around the room. When the blindfoled person catches someone, they then have to tell who it is they have captured or the prisoner is then freed and the blindman must continue his/her pursuit until he/she can identify the person caught. The blindfold then changes hands.

Change Seats!

This is a variation on a Victorian game, but a warning to those attempting this one, clear the room of precious little decorations, it can get a little wild! All but one person sits in a chair. The person in the middle asks someone in the circle “Do you love your neighbor?” The person selected then has to state either “No.” at which point the people in the chairs on each side of him/her have to change seats QUICKLY. If they aren’t quick enough, the person in the middle may slip into one of the vacated seats, making the unseated neighbor it. The chosen person may instead answer, “Yes, I love my neighbor, except those who (fill in the blank....are wearing blue, or have brown hair, or play tennis, etc) Everyone who fits the description (ie is wearing blue for example) has to jump up and change seats, while the person in the middle tries to steal one. The person left standing has to ask another person if he/she loves his/her neighbor, beginning a new round.

Charades

This is a classic Victorian game with which most people are quite familiar.

Pass the Slipper

We used to play this at church when I was little. You take an object, the “slipper.” Pick a person and put them in the center of the circle. They must close their eyes while the “slipper” is passed from person to person behind their backs. When the center person opens his/her eyes, the passing immediately stops and he/she must hazard a guess as to who holds the “slipper.” If he/she is correct, they trade places. If wrong, the eyes are closed and the passing begins again.

Forfeits

We played a version of this when I was little as well. One person is chosen to leave the room. All the other guests must “forfeit” a special item that belongs to them. All of these items are placed in the center of the room and then the “auctioneer” is brought back in. He/she picks up an item and tries to describe it as one would an item about to be sold. In order not to forfeit the item, the owner must “fess-up” and do something amusing/embarrassing to win back the item (sing, dance, do an imitation, recitation, tell a clean joke, etc.)

Victorian Parlour
The Name Game

Provide each guest with 10 small pieces of paper, and a pen or pencil. Ask them to write down the names of 10 famous people, leaders, movie stars, authors, sports figures, politicians, artists, inventors, scientists, etc. Encourage them not to make it too easy! Fold the papers, and put them into a hat, bowl, or basket. Seat guests in a large circle. Each round is limited to 30 seconds, so have a watch with a second hand available. Player One pulls out a name, and tries to get the person beside him/her to guess the name by giving clues, but never actually saying the name or what it starts with. Gestures are also no allowed. After the name is guessed, the clue giver can continue pulling names out of the hat until their time is up. The guesser gets to keep their pieces of paper, and the clue giver gets credit also. The bowl is the passed to the next person and the clue giver now becomes the guesser and there is a new clue giver. The bowl proceeds around the circle until everyone has guessed and everyone has given clues. The one with the most guesses correct wins.

Example: Name - Abraham Lincoln Clues: He lived in a log cabin. He was president during the Civil War. His wife’s name was Mary Todd. He wore a stove pipe hat and had a beard. He was assasinated by John Wilkes Booth.

I’m Thinking of Something

One person picks something and commits it to memory (Mount Rushmore, the ocean, an item in the room). They do not tell what this item is but they say, for example, “I’m thinking of something large.” The guests are then allowed to ask yes or no questions. “Is it a building?” “No” “Is it an animal” “No.” “Is it a monument?” “Yes.” “Is it in Europe?” “No” and so on until one person guesses the item correctly. If the person guesses incorrectly the game still ends and the wrong person must chose a new somtething. Players should never guess until they are completely sure they know the answer.

Alphabet Minute

Have everyone write a general topic of conversation down on a slip of paper, along with a letter of the alphabet. Pick two or three people at a time to play the game. Have them pick a topic out of a hat or basket. They then must start a conversation with one another regarding the topic. The catch is that they have to begin each sentence with a letter of the alphabet, beginning with the letter written in the slip of paper. They must follow the conversation through the alphabet, ending back with letter in which they started.

Example:

Topic: Shopping

Letter: H

Player 1 - “Hey, I have to go shopping, wanna come?”

Player 2 - “I’d love to, but I don’t have much money”

Player 3 - “Just come anyway; it’ll be fun!”

Player 1 - “Kim said she would meet us at the food court.”

Player 2 - “Last time she was twenty minutes late!”

Player 3 - “Maybe she’ll make it on time today.”

And so on until they arrive back at H to finish. You can either time them and cut them off at 60 seconds. The go on to another group and see who gets the farthest in 60 seconds, or you can let them finish the alphabet and see which group finishes their topic and alphabet in the fastest amount of time.

Dictionary

We used to play this with family friends when I was growing up. Each person needs paper and a pen or pencil. You need at least one dictionary to play this game. Each person uses the dictionary in turn to look up a word (hopefully one unknown to most people) and writes down the real definition (in simplified form) and then makes up two or three others. The word and the definitions are read to the rest of the players and each has to guess which deifinition they believe is the correct one. The player gets points for each person he/she fools. The dictionary makes as many arounds as you would like, and the player with the most points at the end wins. Example:

Somnambulist

a. a person who practices rituals

b. a person who likes to be alone

c. a person who sleep walks

d. a person who is solemn and serious

(answer is c) Children’s Parlour Games

Similes

Similes is a fun Victorian Parlour Game, and can actually be used in classrooms to teach similes. A simile is a figure of speech that compares to unlike things using like or as. One of the most famous come from Robert Burns, who wrote “My love is like a red, red rose.” To play this game, you need a list of similes and a group of people. One person, we’ll call him/her the “teacher,” goes around the room and picks people. The “teacher” picks one person and begins a simile “Love is like a......” the player must finish the simile by stating....”rose.” If the player finishes the simile incorrectly, the “teacher” thanks them but gives them the correct ending and moves on. The “teacher” should be fairly well versed in well-known similes so as to be able to accept variations or answers that are close (or even very creative!)

Click Here for a few well-known similes to print and and use for your party.

Name the Nursery Rhyme

How Well Do You Know Your Nursery Rhymes? Using a list of lines from nursery rhymes, do your best to guess the title (usually the first line) of the nursery rhyme.

Example: What! Lost your mittens? Answer: Three Little Kittens

Click Herefor a printable page with the rhyme lines and the answers.

More Tea Party Ideas
Children’s Tea History

Tea Sandwiches

Scones for Tea

Tea Etiquette

Tea Ideas and Tips!

Bridal Teas and Recipes

Tamera’s Tea Recipes

http://oldfashionedliving.com/fruitsalads.html

Summer Fruit Salads

By Brenda Hyde
I hate to heat up the oven in the summer time, but I love to take advantage of the fresh fruit in season. These are just a few fruit salad recipes you can serve this summer in place of dessert, on a buffet or for a luncheon treat.

Minted Fruit Salad:
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice from concentrate
1/3 cup water
1/4 tsp. peppermint extract
8 cups cut up assorted fresh fruit
Fresh mint leaves for garnish (optional)

In medium bowl, combine all ingredients except fruit; stir until sugar dissolves. Place fruit in large shallow dish; pour lemon juice over. Cover, chill 3 hours or overnight, stirring occasionally. Refrigerate leftovers.

Layered Fruit Salad
Fruit:

2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries

Sauce:

2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 tsp. pure vanilla extract

In a sauce pan, bring to boil all ingredients for sauce except vanilla; simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours. 10-12 servings.

Golden Fruit Salad
1 1/2 cups vanilla yogurt
2-3 tablespoons orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 cup red grapes, seeded and halved

Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.
Sunny Summer Salad
2 pears, sliced
1 cup strawberries
2 oranges, peels left on
2 kiwi fruits, peeled and sliced
colorful greens such as radicchio, and butter lettuce
1/4 cup toasted coconut

Dressing:

1 1/2 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey

Cut orange slices into wedges. On 4 salad plates, arrange greens and all fruits into a design. Top with coconut. Serve the honey dressing on the side. Dressing: Mix well. Garnish with fresh mint.

Tropical Blueberry Salad
1/4 cup firmly packed light brown sugar
1/2 cup orange juice
1 tsp. vanilla extract
2 cups fresh blueberries
2 cups fresh or canned pineapple chunks
1 mango, peeled, pitted and cubed (about 1 1/2 cups)
1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)

In a microwaveable bowl, combine brown sugar, orange juice . Microwave on high 1 minute. Stir until sugar is completely dissolved. Add vanilla. In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. This can be served in pretty bowls, or you can top slices of pound cake, angel cake or biscuits with it. Adapted from a North American Blueberry Council recipe.

Gingered Fruit Salad
2 oranges, peeled and sectioned
2 apples, cored and chopped
2 peaches, sliced
1 cup strawberry halves
1 cup vanilla or peach yogurt
2 tablespoons packed brown sugar
1/2 tsp. ginger

In a large bowl toss fruit. In a small bowl toss other ingredients. Blend well with wisk. Toss with fruit. Serves 8.
Cherry Fruit Salad
2 cups fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into segments
1 orange, peeled and cut up
1/2 small honeydew melon, cut into spears
1/4 cup toasted almond slices

Dressing:

1/2 cup plain yogurt
3 tablespoons orange juice
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 tsp. orange peel

Arrange fruit on serving dish, sprinkle with almonds. Serve with dressing. Serves 4. Dressing: Combine all but peel, blend until smooth. Sprinkle with orange peel.

Related Recipe Features

Cherries Galore
Fresh Fruit Buffet

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.

http://oldfashionedliving.com/biscuits.html

Homemade Biscuits
By Brenda Hyde

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When I was a child I loved heat and serve rolls. I would beg my Mom to buy these instead of making homemade. Now that I have kids, and love baking, I can’t imagine what I was thinking!

Homemade biscuits are so easy to make, and if you follow a few simple rules, they will always turn out fluffy and delicious. I use what I call the Grandma Method. I don’t use a pastry cutter, or a fork, I use my clean hands to work in the butter with the flour. It’s messy, but it works for me. Whether you do this or another method, it’s important not to overwork your biscuit dough. Mix until it’s all moistened, and then GENTLY fold it over rather than kneading, then roll it out, or pat into shapes.

Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly “knead” for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Having trouble with your own biscuit recipe? We have some suggestions for eliminating biscuit problems.

Thyme and Cheese Biscuits
Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits
Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.
One of our members shared their recipe for Herb Cheese Biscuits and you might like our recipe for Cornmeal Biscuits as well.

Almond Biscuits with Berry Butter
Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits
Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.