Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.fda.gov/Safety/Recalls/ucm219994.htm

DeBoles® Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1

Company Contact:
Mike Miller,
303-581-1361

FOR IMMEDIATE RELEASE - July 21, 2010 - DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders.

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window. The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects:

Deboles kids only! gluten free tubettini corn pasta

Lot code: 30JUN11D1

No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled. The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta.

Consumers who have purchased 8.5 ounce packages of DeBoles® Kids Only Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm.

Good grief... That would sure be an embarrassing situation.

I just looked up some of the articles on it - fog, wave, too close to the beach... I’ll bet the secret service was having kittens. 38’ - pretty large to be trying to use like a marsh boat... LOL

I will say that you get some fogs up there like I have never seen elsewhere. I once took the ferry across from Nova Scotia and saw absolutely nothing! It was so foggy the whole trip that you couldn’t even see down to the water. They said between their radar and gps equipment, they were able to safely cross even with that 0/0 visibility. Made me nervous though.

Bush Runs Aground

by Tony

I became a little pensive when I read former President George H W Bush ran his boat aground in Maine Monday. Personal history caused what you might consider an unusual reaction.

I am lucky enough to spend a lot of time in Southern Maine. Over the years I have seen both President George W Bush and President George H W Bush on numerous occasions around the area.

Let me say….From my observations Bush 41 (the father) is a personable, pleasant guy. His generosity is well know in Kennebunkport and he is considered part of the fabric of the small town.

I watched him race his boat up and down the coast as a Vice President, President and father of a President. And never once did he roar by that I didn’t get goose bumps. I intentionally use the words “race and roar” because that is just what Bush does. Let me say this, even from a distance you know its him.

Bush’s fishing/speed boat is named Fidelity. Actually, he has named four boats Fidelity since I have been visiting the area… each with larger and more powerful engines. I don’t know whether its legend or truth, but talk around Kennebunkport is the first Fidelity was used to run drugs until it was confiscated by the Federal Government (he was VP then). In October Bush purchased the latest Fidelity, Fidelity IV. Three massive 300 horsepower Mercury engines power it. I saw it last week. It is a beauty. The seats are stitched with the unique seal of the President of the United States.

And the word amongst locals is no one, absolutely no one captains Fidelity except George Bush himself (and this includes President Bush 43).

I witnessed this myself once… I was at an art show at the Kennebunkport Yacht Club and guess who walks in? You guessed it, former President George Bush, his wife Barbara and his daughter Dora. As the president strolled around the art show I noticed that Fidelity III was dock outside with a Secret Service boat stationed behind. When leaving each of the passengers boarded Fidelity but left the drivers seat empty until Bush climbed in. Within minutes he fired up the engines and blazed out of the cove.

For years I watched Secret Service boats struggle to kept up with this vibrant leader/captain. On June 12th Bush turned 86 years old and I wonder if his days as a captain are over. Yesterday morning George H W Bush ran his boat aground on Gooch Beach, Kennebunk an area he has been boating in “for years”. He had been cruising along the shore line of Wells and Ogunquit fishing for stripers when fog settled in. Fidelity floundered then bottomed out.

It is obvious the former president’s personal aide, Jim Appleby felt the need to make excuses for the 86 year old…”You couldn’t see two feet in front of your face. The fog was probably as bad as I’ve seen it up here”, he said. Then Appleby claimed he doesn’t know who was behind the wheel of Fidelity IV at the time of he accident.

Maybe Appleby doesn’t know who was behind the wheel, but the Kennebunkport locals sure do!

I think that I must of been on that same boat trip to Nova Scotia. The fog was so thick that water just dripped off me. So eerie, hearing the boats engine and feeling the motion, but unable to see anything beyond the deck railing!
The fog on the day of the Bush mishap was so dense that you could not see the water from the road. I did not see the swamping but drove by shortly thereafter.

The account of the Bushes and K-Port is so true. Disregarding his politics, he has not hurt K-port- has been a goood citizen and truely loves the town. The Barbara Bush Children’s Ward at Maine Medical Center is a testament to their charitable giving. They have also given generously to the smaller local hospital where two of my daughters work.

>>>So eerie, hearing the boats engine and feeling the motion, but unable to see anything beyond the deck railing!<<<

Yep, that's the feeling that you can't fully convey in words...

LOL, I can almost hear Barbara Bush - GEORGE!

I agree - good people!

From CRA newsletter:

A friend who is a receptionist in a church in a high risk area was concerned about someone coming into the office on Monday to rob them when they were counting the collection. She asked the local police department about using pepper spray and they recommended to her that she get a can of wasp spray instead.

The wasp spray, they told her, can shoot up to twenty feet away and is a lot more accurate, while with the pepper spray, they have to get too close to you and could overpower you. The wasp spray temporarily blinds an attacker until they get to the hospital for an antidote. She keeps a can on her desk in the office and it doesn’t attract attention from people like a can of pepper spray would. She also keeps one nearby at home for home protection... Thought this was interesting and might be of use.

Toledo, Ohio Councilmen propose urban farming in the Marina District

TOLEDO, OH (WTOL) - Councilman Joe McNamara and Mike Craig are asking the city to
consider opening the marina district to urban agriculture. McNamara says, “I see
amazing potential, to be honest with you, because this is riverfront property.

And God isn’t making anymore riverfront property with an amazing view of the skyline
of Toledo.”

People out, insects in - OSU researcher studies effects of urban gardens

CLEVELAND - Insects are everywhere. In the country and the city. In your mulch bed
and your garden.

And they’re all over the sticky pads Mary Gardiner and her team have placed in community
gardens and vacant lots in what was once Ohio’s largest city.
Gardiner, an entomologist at Ohio State University’s Agricultural Research and Development
Center in Wooster, is leading a team trying to determine the best uses for land
that thousands of people once called home.

Winners announced! Mowing to Growing: Reinventing the American Lawn

The competition called for technical, urbanistic, and architectural strategies not
simply for the food production required to feed the cities and suburbs, but the
possibilities of diet, agriculture, and retrofitted facilities that could achieve
that level within the constraints of the local climate and conditions. The entries
ranged from vertical farms, neighborhood farms, farming on vacant lots and buildings,
abandoned infrastructure, front lawns, strip malls, roof tops, river barges and
inside trailers. The competition drew 202 teams and 850 team members from more than
20 countries and five continents. It became a big challenge to narrow them down
to 30 semifinalists.

Food Forward is a series of thirteen, 30-minute episodes exploring new ideas of
food in America

Food Forward goes beyond celebrity chefs, cooking competitions, and recipes to reveal
the compelling stories and inspired solutions envisioned by food heroes across America
who are striving to create a more just, sustainable and delicious alternative to
what we eat and how we produce it.

Written by food journalist Stett Holbrook and produced by a veteran documentary
film making team led by Greg Roden, Food Forward is a series of thirteen, 30-minute
episodes exploring new ideas of food in America as told by the people who are living
them.

In conversation: Farm City author Novella Carpenter and Ecotopia author Ernest Callenbach

Novella Carpenter: No. The thing is, I’m not part of that. Because that was like
my parents’ deal. They were utopians. They were gonna go and live back to the land
and all this stuff and I think that’s kind of bullshit. My tendency is to react
against that, is to not ever think there’s going to be Utopia.

It’s sort of a pessimistic
optimism, is what I call it. So, you’re like, “I want to do this thing but everything’s
fu—ed up.” I mean, it’s like that’s what is awesome about Ecotopia, is that everything
isn’t fu—ed up.

Insatiable: How Forward-thinking Cities are Feeding Themselves Now and in the Future
- forthcoming book in 2011

Jennifer Cockrall-King is currently at work on a book on global movements in urban
agriculture and urban food issues. Insatiable: How Forward-thinking Cities are Feeding
Themselves Now and in the Future (working title) will be published by Prometheus
Books in late 2011. Visit her website to read engaging stories about her visits
to Paris, Cuba and LA doing urban agriculture research.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103580630456&s=1304&e=0014PHP8WFIkB4MZxtsu9v3hhvi0OFR5FNrLKgj_zYYFHf2jHv4_kTo19_OV5izS04ejV-ycSLPur9IlzOia-nwg4jpfEX-ydL-qSPw7uOC2Aep4C5voPpqbw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

http://www.google.com/search?q=Reinventing+the+American+Lawn&hl=en&client=firefox-a&hs=gnm&rls=org.mozilla:en-US:official&ei=iCJKTP2iDML58AbKiPEz&start=10&sa=N

http://www.google.com/search?q=Ecotopia&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://www.google.com/search?q=Cities+are+Feeding+Themselves&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

Chicken and Green Chilies Corn Chowder with Monterey Jack
Posted by: “KittyHawk”
Chicken and Green Chilies Corn Chowder with Monterey Jack

6 ears of corn, shucked, 3 cups of corn kernels, if frozen thaw first
2 slices bacon, minced (about 1/4 cup)
1 medium onion, finely diced (about 1 1/4 cups)
1 red bell pepper, minced (about 1 cup)
1 celery stalk, finely diced (about 1/2 cup)
1 garlic clove, minced (about 1/2 teaspoon)
2 cups chicken, cut into bite sized cubes
10 cups chicken broth
3 yellow or white potatoes, peeled and diced (about 3 cups)
3 medium tomatoes, peeled, seeded, and chopped, juices reserved (about 3 c)
1 - 4 oz can green chilies, drained and chopped
1 1/2 tsp cumin
1 sprig thyme
salt and freshly ground black pepper to taste

Cream
Monterey jack cheese (with or without jalapeno)
Tabasco sauce to taste

Cut the corn kernels from the cobs with a sharp knife, capturing as much
of the juice as possible. Reserve 2 cup of the corn kernels and puree
the rest in a processor or blender. Set aside.

Cook the bacon in a soup pot over medium heat until crisp, about 8
minutes. Add the onion, pepper, celery and garlic. Add the chicken and
cook an additional 5 minutes just to lightly brown the chicken.

Add the chicken broth, potatoes, tomatoes, corn and puree, green
chilies, sprig thyme and cumin then bring to a gentle boil over medium
high heat. Reduce heat and simmer 10 minutes. Discard the sprig of
thyme. Season with salt and pepper to taste.

Ladle into prepared jars leaving a 1” headspace. Process pints for 75
and quarts for 90 minutes at 10 lb pressure. Adjust pressure according
to your altitude and or style of canner.

On Reheat: To every pint of soup add 1/4 to 1/2 cup of cream (depending
on thickness preferred) and some cheese and Tabasco to taste. You could
use cheddar in substitute for the Monterey jack for a slight flavor
change also.

Posted by: “KittyHawk”

Fresh Figs in Honey Syrup

Although figs lose their vibrant color, turning greener if bottled,
being macerated in honey syrup with lemon zest e3nhances their flavor.
They are delicious served as a dessert with Greek yogurt or cream, but
also as a starter with cool, salty Feta cheese.

1 cup honey
2 thinly pared strips of washed lemon zest (about 1/2” wide)
juice of 1 lemon (2 Tbsp)
approximately 16 small figs (or 12 large ones)

Prepare jars, lids and bands.

Put the honey, 2 cups of cold water, lemon zest and juice in a saucepan.
Heat gently, stirring until the honey has dissolved. Bring to a boil and
boil for 3 minutes.

Meanwhile, wash and dry the figs. Add to the syrup and boil for 2
minutes. Using a slotted spoon, pack the figs tightly into the prepared
jars without squashing them too much. Lift the zest from the syrup and
discard.

Pour the hot syrup over the figs to cover them completely. Seal and
label with date and store
in refrigerator until used.

These will store in the refrigerator for up to 2 months.

Makes: 1 quart or 2 pints

Pumpkin and Orange Spice Jam

This orange scented jam has a great color and subtle, spiced flavor. It
is as tasty served with savory foods, such as tangy blue cheese, as it
is spread on toast. Choose smaller, denser pumpkins with smooth flesh
like sugar or cheese pumpkins for the best results.

3 lb pumpkin, peeled, seeded and cut into small pieces
2 cooking apples, peeled and chopped into small pieces
6 3/4 cups granulated sugar
juice of 1 lemon
juice of 1 orange
pinch of cinnamon
pinch of freshly grated nutmeg

Add the pumpkin and apple to a large saucepan. Pour in 1/4 cup of water
(just enough to keep the pumpkin from sticking and burning). Bring to a
boil, then reduce to a simmer and cook for 10 to 20 minutes or until
pumpkin is soft. Mash coarsely with a potato masher or fork, keeping a
few chunks of pumpkin whole.

Add the sugar, lemon and orange juice, cinnamon and nutmeg. Stir until
all the sugar has dissolved. Turn the heat up and bring to a boil. Cook
at a rolling boil for 15 to 20 minutes or until the jam thickens and
reaches the setting point. Remove the pan from the heat while testing
for the set.

Ladle into prepared jars leaving a 1/4” headspace. process jars for 10
minutes in a boiling water bath. Adjust time according to your altitude.

Makes: 8 half pints
.

Re: fresh peanuts question
Posted by: “KittyHawk”

Here are a few ways you can prepare and store your peanuts.

Dehydrating...........

NUTS

Nuts are the dry one seeded fruits of any of a number of shrubs and
trees. The term” nut” may refer to the woody shell (or husk) and the
edible inner kernel, or it may refer just to the kernel alone. Nuts
provide a concentrated source of protein, and many are rich in fats as
well. Some of the more common nuts that can be dried are: Brazil . nuts,
butternuts, cashews, chestnuts, filberts (hazelnuts), hickory nuts,
macadamia nuts, pecans, pine nuts, pistachios, and walnuts. Your
home-dried nuts will be nutritious and free from the preservatives found
in commercial varieties.

General Rules for Dehydrating Nuts

Once harvested, nuts should be dried to a relatively low moisture
content to store well. Afterwards, you can enjoy experimenting at your
leisure with the many uses of this delicious snack and food addition.

Preparation. Nuts literally require no preparation. Just select ones
with clean well formed shells that are not cracked or broken. Old dried
out nuts will seem lightweight; heaviness is a sign of freshness. Either
the whole, unshelled nut or just the kernel, or nutmeat, may be dried.

Drying. If you have mastered the drying method for herbs, then drying
nuts will be a snap. Spread the nuts-shelled or unshelled in a single
layer on the dehydrator trays and place them in the unit For best nut
taste and shelf life, dry at 95°F. Unshelled nuts will take
approximately 10 to 14 hours to dry; shelled nuts should be dry in 8 to
12 hours.

Testing. Shelled nuts are dry when the meats have become somewhat
crunchy. However when cracked open, the nutmeat of unshelled varieties
should still be tender. Dried unshelled nuts should contain 7 to 8%
moisture, and shelled ones 3 to 5% for the best storage life. But, when
storing dried shelled nuts, remember that no matter what container they
are stored in, they should be refrigerated. This is due to the high oil
content of nuts which make them tum rancid if not refrigerated or vacuum
sealed.

Pumpkin Seeds. Many seeds, like pumpkin and sunflower seeds, are good
snacking delicacies. Although not technically nuts, these varieties are
used as such and have a crunchy, nutty taste.
Before drying, be sure to wash pumpkin seeds to free them of any pumpkin
pulp. Dry at 110° to 120°F until crisp, stirring frequently.

Sunflower Seeds. Sunflower seeds contain about the same percentage of
protein as meat and are also high in calcium, niacin, phosphorus,
thiamine, and riboflavin. To harvest, pick or shake the seeds from the
matured flower heads. Dry at 100°F until crunchy. Recommended varieties
for seed production include Mammoth Russian, Gray Stripe, and Manchurian.

Peanuts. Though nearly always considered a nut, peanuts are actually a
member of the legume family which includes peas and beans. Peanuts are
higher in protein than true nuts, but they have considerably low starch
and water contents. Dry shelled or unshelled peanuts at 125°F.

Canning...............

Nut Meats

Note: Freezing is easier and produces as satisfactory a product.)

Hot Pack (dry) — Shell nuts. Spread a single layer of nut meats on
baking pans and
place in a 250 degrees F. oven. Stir occasionally heating only until the
nut meats
are dry but not browned. Watch carefully that they don’t scorch. Pack
hot nuts
into half pint or pint jars, leaving 1/2 inch headspace. Do not add any
liquid to
the jars. Wipe jar rims. Adjust lids and process.

Pressure canner : Hot Pack Half Pints and Pints 10 Minutes at 5 Lbs.
Adjust time
according to altitude.

BOILED PEANUTS

(Using Dried Raw Shelled Peanuts)

Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with
water.
Allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of
the
water making it necessary to add water until the pot if filled. Add salt to
taste*.

Cover crock pot and cook peanuts on low for 8 hours and then on high for
1 1/2
hours or on medium for 4 1/2 hours. Drain.

*(Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add
more
salt if taste dictates and allow to cook for about 1 hour more.)

FREEZING BOILED PEANUTS

Prepare peanuts as indicated above in either “Boiled Peanuts” recipe.
Drain,
allow to cool and freeze in airtight containers. They keep indefinitely.

CANNING BOILED PEANUTS

Prepare peanuts and brine the same as for boiling for immediate use. Pack
peanuts into jars to within one-half inch of the top, using equal
weights of
peanuts and hot brine (212 F.). Partially submerge containers in upright
position in boiling water for ten minutes. Seal while hot and process 45
minutes
at ten pounds pressure. Cool containers in water, label, and store away
from
heat.

Darlene

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

13 Things Your Burglar Won’t Tell You:

1. Of course I look familiar. I was here just last week cleaning your
carpets, painting your shutters, or delivering your new refrigerator.

2. Hey, thanks for letting me use the bathroom when I was working in your
yard last week. While I was in there, I unlatched the back window to make my
return a little easier.

3. Love those flowers. That tells me you have taste ... and taste means
there are nice things inside. Those yard toys your kids leave out always
make me wonder what type of gaming system they have.

4. Yes, I really do look for newspapers piled up on the driveway. And I
might leave a pizza flyer in your front door to see how long it takes you to
remove it..

5. If it snows while you’re out of town, get a neighbor to create car and
foot tracks into the house. Virgin drifts in the driveway are a dead
giveaway.

6. If decorative glass is part of your front entrance, don’t let your alarm
company install the control pad where I can see if it’s set. That makes it
too easy.

7. A good security company alarms the window over the sink. And the windows
on the second floor, which often access the master bedroom-and your jewelry.
It’s not a bad idea to put motion detectors up there too.

8. It’s raining, you’re fumbling with your umbrella, and you forget to lock
your door-understandable. But understand this: I don’t take a day off
because of bad weather.

9. I always knock first. If you answer, I’ll ask for directions somewhere or
offer to clean your gutters. (Don’t take me up on it.)

10. Do you really think I won’t look in your sock drawer? I always check
dresser drawers, the bedside table, and the medicine cabinet..

11. Helpful hint: I almost never go into kids’ rooms.

12. You’re right: I won’t have enough time to break into that safe where you
keep your valuables. But if it’s not bolted down, I’ll take it with me.

13. A loud TV or radio can be a better deterrent than the best alarm system.
If you’re reluctant to leave your TV on while you’re out of town, you can
buy a $35 device that works on a timer and simulates the flickering glow of
a real television. (Find it at faketv.com http://faketv.com/ .)

8 MORE THINGS A BURGLAR WON’T TELL YOU:
1. Sometimes, I carry a clipboard. Sometimes, I dress like a lawn guy and
carry a rake. I do my best to never, ever look like a crook.

2. The two things I hate most: loud dogs and nosy neighbors.

3. I’ll break a window to get in, even if it makes a little noise. If your
neighbor hears one loud sound, he’ll stop what he’s doing and wait to hear
it again. If he doesn’t hear it again, he’ll just go back to what he was
doing. It’s human nature.

4. I’m not complaining, but why would you pay all that money for a fancy
alarm system and leave your house without setting it?

5. I love looking in your windows. I’m looking for signs that you’re home,
and for flat screen TVs or gaming systems I’d like. I’ll drive or walk
through your neighborhood at night, before you close the blinds, just to
pick my targets.

6. Avoid announcing your vacation on your Facebook page. It’s easier than
you think to look up your address.

7. To you, leaving that window open just a crack during the day is a way to
let in a little fresh air. To me, it’s an invitation.

8. If you don’t answer when I knock, I try the door. Occasionally, I hit the
jackpot and walk right in.

Sources: Convicted burglars in North Carolina , Oregon , California , and
Kentucky; security consultant Chris McGoey, who runs crimedoctor..com
http://crimedoctor.com/
and Richard T. Wright, a criminology professor
at the University of Missouri-St. Louis, who interviewed 105 burglars for
his book Burglars on the Job.

_____

Thursday evening, after our family had spend the afternoon at the Delaware State Fair, I saw this in the sky. I had to pull over and take a picture. All weekend, the verse I put on it kept running through my mind. Thought I would share it with my good friends...

You are welcome, now to keep the prayers going and watch the healing.

Looks like a good recipe to me, something that i would like.

Thanks for sharing, got any more of them?

I think all of us need a little jogging, now and then, to fix something a little different.

Thank you for sharing your Eagle and finding the right verse to, it is wonderful and is already on the way to my family.

I thought it was an Angel at first.

http://www.freerepublic.com/focus/f-chat/2557601/posts

Weekly Gardening Thread – 2010 (Vol. 25) July 23
Free Republic | 7-23-2010 | Red_Devil 232

Posted on Friday, July 23, 2010 5:14:03 AM by Red_Devil 232

Good morning gardeners. I hope all of you are doing well and your gardens are flourishing. I ran across a thread posted by FReeper Lorianne last night that I thought everyone might find interesting. It is about an enterprising 14-year-old young Lady from Michigan who is using her love for gardening and making a few dollars on the side. Link: A Michigan Teen Farms Her Backyard

I’ll tell you something else: you can take a bag of frozen vegetables, add it to the chicken spaghetti, put it in a casserole and bake at 350, add cheese at the end and VIOLA!

* Exported from MasterCook *

Finnish Pulla (Coffee Bread)

Recipe By : The Bread Machine Cookbook V
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup milk
1 teaspoon vanilla
1 1/2 eggs
3 tablespoons butter
1/3 cup sugar
1 teaspoon salt
1 teaspoon Cardamon — (*see note)
3 cups bread flour
2 teaspoons rapid or quick yeast

This is a very high rising bread, I have a 2 lb machine but never make more
than this 1 1/2 lb recipe. If you see bread is going to rise up to & touch
viewing window pierce with a skewer to let some air out.
Put in the order given for your type of ABM
Glaze: Add 1/4 cup sugar to 1 beaten egg and mix well. Brush on raised
bread. sprinkle sugar and poppy seeds or chopped or sliced almonds on top
and bake. If doing this in the machine, be careful not to spill into the
machine itself!

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

NOTES : The Vanilla extract is my addition and I also substituted cinnamon
for the cardamon.

Use a sweet, white; cycle; no timer, light setting
From
www.recipesource.com
—
Julie

Make failure your teacher, not your undertaker.

ABM-recipes@yahoogroups.com

http://www.fda.gov/Safety/Recalls/ucm220174.htm

Specialty Farms, LLC Recalls Organic Alfalfa Sprouts Blend and Organic Sprout Salad in the North Eastern United States Because of Possible Health Risk

Contact:
Specialty-Farms, LLC
(203) 366-6919

FOR IMMEDIATE RELEASE - July 23, 2010 - Specialty-Farms, LLC is voluntarily recalling Specialty Farms brand Organic Alfalfa Sprouts Blend and Organic Sprout Salad, as noted below. These items both have a “sell-by date of 7/26/2010” and are net weight 4 ounces in plastic containers:

BRAND ITEM DESCRIPTION UPC
Specialty Farms Organic Alfalfa Sprouts Blend 8192400108
Specialty Farms Organic Sprout Salad 8192400024

These sprouts are being recalled because they may have the potential to be contaminated with Listeria Monocytogenes (Lm). Listeria Monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Specialty-Farms, LLC voluntarily recalled sprouts on July 23, 2010 after laboratory analysis found positive results from one retail sample.

All products dated 7/27/2010 and beyond are not included in this recall.

The above items were distributed to the following companies:

1. Price Chopper (Retailer)

2. Cooseman’s NY (Distributor)

Products have been distributed in the following states: NY, CT, MA, NH, VT, PA
Specialty-Farms, LLC is currently in the process of determining exactly where this potential Lm contamination could be occurring in its facility and is immediately remedying the potential sources as they are identified. Specialty Farms, LLC hopes to return to full sprout production soon.

Consumers who have purchased this product are urged to return them to the point of purchase for refund and may contact Specialty-Farms, LLC with questions at (203) 366-6919 between the hours of 9:00 A.M. to 5:00 P.M. EST.

###

http://www.fda.gov/Safety/Recalls/ucm220177.htm

Pasco Processing LLC, Announces Voluntary Product Recall Because of Possible Health Risk

Contact:
1-800-575-8909

FOR IMMEDIATE RELEASE — July 21, 2010 - Pasco Processing, LLC, Pasco WA is recalling 2087 cases of 20lb. bulk packaged Corn and Poblano peppers, (SKU 10071179017738) because of the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant women.

No illnesses have been reported in association with the recall. No other products that were manufactured by Pasco Processing, LLC are involved in this recall. This item was produced by Pasco Processing, LLC and transferred to the J R Simplot Company for distribution. The product was packaged in 20 lb bulk cases which were labeled as follows:

Corn and Poblano Blend; 10071179 017738; 20 lbs. Net Wt.; Distributed by J. R. Simplot Co., Boise, Idaho 83707

The recall extends only to products coded 3901741007 and 3901751007 sold to two foodservice distributors in California and one in Arizona and further distributed to Chipotle Mexican Grill Restaurant locations in California, Nevada, and Arizona. The recalled product has been removed from the Chipotle locations and quarantined for destruction. None of the production time periods found to contain Listeria monocytogenes were delivered to restaurants.

Pasco Processing, LLC and Chipotle are collaborating closely with the FDA. The recall is being issued out of an abundance of caution based on a confirmed positive result for Listeria monocytogenes in a routine test sample conducted by the company.

For additional details call Pasco Processing LLC @ 1-800-575-8909 M-F 8:00AM – 4:00PM MDT

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This makes a great sauce to serve over French toast or pancakes. It’s been modified from a recipe for Lemon Pancakes with Blueberry Sauce in HELP Book by JoAnna Lund. .

Blueberry Sauce

1 pkg (4 serving size) Lemon Jell-O
1 pkg (4 serving size) Vanilla pudding (cook kind)
2 cups fresh or frozen Blueberries
2 cups water

Combine all ingredients in medium saucepan, cook over medium heat. stirring often tilll mixture thickens & comes to a boil. Remove from heat.

Hazel

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