Weekly Roundup - Living On Nothing Edition [Survival Today

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Eat 5 A Day for Good Health!
Nutritional and Other Information
About Melons

Melons are related to the squash family. As members of the Cucurbitaceae, or gourd family, they all grow on vines. Most of them resemble winter squash except for the watermelon which looks like a big cucumber, also in the same family. Melons are a good source of vitamin C and potassium.

Eat 5 A Day for Good Health!

They have high water content are relatively low in calories, and also fat and cholesterol free. Most melons have a similar structure to winter squash with thick flesh and an inner seed filled section. The difference between melons and squash is the way they taste and the way they’re used. Squash are considered vegetables, while melons are known as sweet and juicy fruits.

There are so many kinds of melons on the market that it is hard to choose sometimes. There are many melons available. We will be talking mostly about cantaloupe or muskmelons, honeydews and watermelons but there is a list of more further down the page.

The melon that Americans call cantaloupe is truly a muskmelon. True cantaloupes are mainly grown in Europe and have a rough, warty surface quite different from the melons grown in the United States. In America “cantaloupe” has become the generic name of all netted, musk-scented melons. These muskmelons grown here have a raised surface all around the melon, called the netting, that should cover the melon completely

Eat 5 A Day for Good Health!

The honeydew is thought to have originated in Persia. California, Texas and Arizona provide most of them but iin the off season, they are imported from Central America, Chile and even New Zealand.

Honeydew melons usually have a creamy yellow or white color with light green flesh. There is another variety with an orange or pink flesh and a salmon colored rind. When fully ripe, the skin will have a slightly waxy feel, and they will have a sweeter taste than any other melon.

Eat 5 A Day for Good Health!

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on the walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.

Although watermelons are available year round, most of them are sold around the 4th of July than the rest of the whole year. In one study, Americans consumed 13 pounds of watermelon per person. There are two hundred varieties grown in forty-four states. The seeds can be many colors from white to brown or black, pink or red. The flesh can be red to yellow, full of seeds or seedless. Common ettiquette even allows spitting of the seeds in polite company, but not at each other!

Watermelon is the lycopene leader among fresh fruit and vegetables. A plant pigment found in only a few red plant foods such as tomatoes and watermelon, lycopene is thought to have powerful antioxidant capabilities and may help to prevent certain diseases. While tomatoes traditionally have been used in lycopene research because of their established lycopene levels, scientists recently discovered that watermelon have as much lycopene —or more than—that found in raw tomato. A 2-cup serving of watermelon contains 18.16 mg while one medium-sized tomato contains 4 mg. Studies also suggest that the bioavailability of lycopene in fresh watermelon may be comparable to that in tomato juice.

What Is Lycopene? Lycopene is a red pigment found in plants and is part of a large class of plant compounds called carotenoids. Carotenoids are fat soluble and create yellow, orange or red colors in plants. Carotenoids are not made by humans. Lycopene is not found in high amounts in many plants. The greatest sources of lycopene in fresh fruits and vegetables are watermelon, tomato, red grapefruit and guava. Of the carotenoids, lycopene is the most effective oxygen scavenger because it can neutralize several singlet oxygen with one lycopene molecule. Other antioxidants are Vitamin C (ascorbic acid) and Vitamin E.

The red color found in strawberries, cherries, etc. is a water soluble pigment called anthocyanin, and is formed by a very different pathway from the carotenoids.

Selecting a quality product

In general, melons should be shaped according to their variety. For example, cantaloupes should be round, etc. In addition, melons should not have cracks, soft spots, or dark bruises. You should look for a clean and smooth break at the stem and for most mature melons have a fruity fragrance (if not chilled). A melon will not ripen after it is picked so be sure to look for one that is ripe and was not picked green.

Cantaloupes - Avoid very small cantaloupes, less than 5 inches in diameter, and ones with a large bald or smooth spot on their surface. It’s all right for one side of the netting to be lighter colored from where the melon touched the ground while growing. Look for cantaloupes that have a smooth stem end. If part of the stem is still there it may be that it wasn’t ripe enough to let go.

If a melon smells good, it will usually taste good. Melons should be firm with a little give, not overly soft, which means the melon is overripe. This is particularly true of the stem end, which should yield to pressure but not be soft or mushy. Good moisture content means that the melon will be heavy for its size. Shake the melon and if you hear liquid sloshing around inside, the melon is probably overripe. Avoid melons that show cracks, shriveling, or other obvious signs of poor quality.

Honeydews - They will be firm with a small amount of softness at the stem end and should be heavy for their size. Those weighing about 5 pounds will usually have the best flavor. Sometimes the seeds of a juicy melon will rattle if the melon is shaken which means it is overripe. Avoid melons that are too firm, too soft, have dark blemishes on the skin or are green-colored. The best rule for picking a ripe melon is if it smells good, it will probably taste good. Watermelons - Some people rely on the “thump” method when selecting a watermelon, but there is a more reliable way to choose watermelons. Select a firm watermelon that is free of bruises, cuts and dents. Turn the melon over. If the underside is yellow, and the rind has an overall healthy sheen, the watermelon is probably ripe. Select melons that are heavy for their size. Watermelons are 92% water, which obviously accounts for most of their weight.

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Tips on Storage

Don’t refrigerate melons unless they become too ripe or have been cut. Whole ripe or cut melons should be stored at between 40°F and 45°F, and a whole ripe melon will last in the refrigerator about three days. Cut melons should be tightly wrapped, and always taste better if they are brought to room temperature before you eat them. Melons don’t freeze well.

Compared to most fruits, watermelons need a more “tropical” climate - a thermometer reading of 55? F is ideal. However, whole melons will keep for 7 to 10 days at room temperature. Store them too long, and they’ll lose flavor and texture.

Tips on Preparation

Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.

The easiest way to enjoy a cantaloupe or honeydew is to cut it in half, remove the seeds and eat a half or quarter (depending on its size), scooping out the flesh with a teaspoon. It can also be cut into slices lengthwise and if you want, you can cube it by cutting the slices into smaller pieces.

The most common way to cut a watermelon is by cutting the melon lengthwise in half then cut each half crosswise into quarters. Cut each quarter into three or four lengthwise wedges.

It is recommended that you wash the rind of any melon before cutting to get rid of any bacteria that may be present. There are a variety of sizes of melon ballers on the market. Melon balls can be scooped right from a melon half without removing the rind. Melon ballers can also be used for other fruits such as coring apples. The only problem with making melon balls is the waste. But you can use the leftover melon or overripe melons in a cold, melon soup or a smoothie. You can carve a used watermelon into baskets or animals to house fruit salad for a party.

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Recipes

Cantaloupe Smoothie

1 ripe banana
1/4 ripe cantaloupe
1/2 cup yogurt
2 tbsp milk powder
1 1/2 tbsp orange-juice concentrate
2 tsp honey

If on a hurried morning you eat nothing but this smoothie, you will still be doing your body a favor. The drink packs a powerful punch of potassium, calcium, vitamin C and beta carotene.

Place unpeeled banana in the freezer overnight or for up to 3 months. Remove banana from the freezer snd let it sit for 2 minutes, or until the skin begins to soften. With a paring knife, remove the skin. (Don’t worry if a little fiber remains.) Cut the banana into chunks and put in a blender or food processor. Seed the cantaloupe quarter and cut the flesh from the rind. Cut the flesh into chunks and add to the blender. Add the remaining ingredients and blend until smooth. Serves 1.

Honeydew Salsa

Yield: 7 Servings

1/2 cup red onion; diced into 1/4” pieces
1/2 red bell pepper; seeded and chopped
1 tbsp lime peel; finely minced
1 med jalapeno; seeded and chopped
2 cups ripe honeydew; cut into 1/2 cubes
2 tbsp fresh lime juice
1/2 cup chopped cilantro leaves or Italian flat parsley

Toss together onion, bell pepper, lime peel, jalapeno and honeydew in a nonreactive bowl. Drizzle with lime juice and toss again. Allow to sit for 30 minutes; adjust seasoning. Add cilantro/parsley and serve immediately. Makes 6 to 8 servings.

NOTE: Use any kind of fresh fruit for this salsa - pineapple, grapes, peaches, plums, papayas, whatever. Serve it with grilled chicken, seafood or as an appetizer with jicama fingers and crackers.

Cilantro seems to lose flavor once it’s cut, so wait until just before serving to chop and toss into the salsa OR, since many people do not even like cilantro, just replace it with Italian flat parsley.

Cucumber & Honeydew Melon Salad

Yield: 8 Servings

4 lb honeydew melon; halved and seeded
2 1/2 lb cucumbers, peeled
1/2 c fresh lime or lemon juice
4 tsp grated lemon peel
2 1/2 tsp fresh lemon thyme or thyme leaves

Scoop melon and cucumbers into balls, using melon baller. (Reserve melon shells.) Combine in large bowl with remaining ingredients. Refrigerate overnight, stirring occasionally. Cover shells and refrigerate.

Cut bottom of melon shells flat. Just before serving, drain melon mixture and spoon into shells.

Grilled Portabella Mushrooms And Cantaloupe Salad

Yield: 6 Servings

1/2 cup balsamic vinegar
A splash of cider vinegar
Garlic salt to taste
3 lg shallots; minced
1 cup extra-virgin olive oil
Pepper to taste
6 portabella mushrooms
6 lg handfuls mesclun (mixed salad greens)
2 cantaloupes; peeled, seeded, cut into thin lengthwise slices
4 oz feta cheese; crumbled w/herbs & sun-dried tomato or herbs & garlic

Prepare grill: If using charcoal, allow coals to burn to medium-low heat or use indirect grilling method. If using gas, use low setting.

In a small bowl, whisk together vinegars, garlic salt, shallots, olive oil and pepper.

Wipe mushrooms with a damp paper towel. Brush both sides with vinaigrette. Place rounded-side down on grill. Cook 2 to 3 minutes. Lift with tongs and rotate 1/4 turn. Grill 1 to 2 minutes longer. Watch carefully to prevent burning. Turn mushrooms and brush lightly with vinaigrette. Grill 2 to 4 minutes.

Place mushrooms on cutting board and drizzle with a little more vinaigrette; allow to rest for 10 minutes. Slice on the diagonal. Taste and season with salt and pepper if needed.

Toss salad greens with enough vinaigrette to barely coat leaves. Refrigerate leftover vinaigrette; it will keep up to 2 weeks in the refrigerator.

Divide greens among 6 plates. Alternate slices of mushrooms with slices of cantaloupe. Sprinkle with feta cheese. Makes 6 servings.

Melons Stuffed with Fruits and Vegetables

(6 servings)

3 sm melons; cantaloupe is a good choice

FOR STUFFING:

1/3 cup oil
2 cups carrots; thinly sliced
2 tbsps raisins; seedless
1 tsp salt
1/2 tsp pepper
1 cup green apple; chopped
1 cup green onion; chopped - green part only
1/2 cup lemon zest
3 cups rice; cooked

FOR TOPPING:

1 tbsp oil
2 tbsp pine nuts

Cut each melon in half and remove and discard the seeds. Scoop out the fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and raisins. Saute together until the carrots are soft. Add the salt, pepper, apple, green onion and lemon zest. Continue cooking until the apples are soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed mixture with cooked rice and stuff the melons. Chop up two cups of the reserved melon & arrange on top of the stuffing. Place the stuffed melons in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan and brown the pine nuts, being careful not to let them burn. Sprinkle on top of baked melons and serve. SERVES: 6

Feta, Watermelon, And Heirloom Tomato Salad

1/3 cup extra virgin olive oil
1 tbsp roughly chopped fresh dill
1 tbsp roughly chopped italian parsley
6 heirloom tomatoes; (various kinds)
1/2 md seedless yellow watermelon; cut into chunks
1/2 md seedless red watermelon; cut into chunks
1 cup french feta cheese; diced
Salt and pepper

In a small bowl combine oil, dill, and parsley. Set aside.

Next arrange tomato pieces, watermelon chunks and diced feta on a plate. Season evenly with salt and pepper.

Finish plate by drizzling oil/herb mixture evenly over the tomato, feta, and watermelon. Serve.

Watermelon Baby Carriage Salad

1 well shaped watermelon
1 honeydew melon
2 cantaloupes
2 pink grapefruit
4 toothpicks; (4 to 6)

You first need to cut the watermelon into the shape of the body of a baby carriage. Then scoop out the insides of the watermelon, getting rid of the seeds Refill with melon balls and de-seeded watermelon. If you cut it right, you will also have slices of watermelon with the rind from the part that you cut away to form the cradle, be sure to use them, too.

After your salad is done, and placed in a stable place cut the grapefruit in half. Put a toothpick in the rind and secure to the bottom of the watermelon, cut side out. These are your wheels. If you poke a hole in the watermelon first with the toothpick it will be easier.

Watermelon Muffins

Yield: 12 Servings

1 1/2 cup flour
2 tsp baking soda
1 tsp baking powder
1 pinch salt
1/8 tsp cinnamon
6 tbsp butter; room temperature
2/3 cup sugar
2 eggs
1/2 cup milk
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins

Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet mixture to dry ingredients; blend just to incorporate. Fill greased muffin cups 2/3 full. Bake 25 minutes. Transfer to wire rack; cool.

Note: A few drops of red food color can be added for more watermelon color.

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Eat 5 A Day for Good Health!
Nutritional and Other Information
About Cabbage

Eat 5 A Day for Good Health!

Cabbage has been cultivated for centuries and dates back to Greece in 600 B.C. Cabbage is a cool season vegetable grown in early spring and again in fall.

Varieties include green, red, and Chinese. Purple cabbage has higher levels of vitamin C while Chinese varieties have more vitamin A, calcium, iron and potassium.

This vegetable is eaten in more countries worldwide than any other vegetable. It was a staple in many European countries such as Germany. It was eaten so much there that the Germans were called “Krauts,” which is the German word for cabbage.

Eat 5 A Day for Good Health!

Selecting a quality product

Pick heavy, solid heads with few, loose outer leaves. Don’t purchase cabbage heads that have been cut because as soon as the head is cut, it begins to lose vitamin C and spoils quickly. Once you cut the cabbage at home, plan on using it as soon as possible.

Leave the outer leaves on until you use it. They will help protect the rest of the cabbage from drying out.

Tips on Storage

Don’t wash cabbage prior to storage. It can be stored in the refrigerator with or without a plastic bag.

Tips on cooking

Be sure not to overcook cabbage, it can develop a strong smell and taste if you do.

Ways to use: Cole slaw
Sauerkraut
Sauteed or stir fried with other vegetables
Fresh red or purple cabbage is very attractive in a fresh salad

Recipes

Bean Stuffed Cabbage Rolls

1 Whole cabbage

SAUCE:

12 oz tomato sauce
6 oz tomato paste
1 cup onion , finely chopped
2 cloves garlic, crushed
2 tsp sugar
1 tsp oregano
1/2 tsp basil
1/4 tsp pepper

FILLING:

1 pound white beans, cooked
1 cup onion, finely chopped
1 cup rice, cooked
1 tsp oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.
To prepare sauce: combine all sauce ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.
To assemble: preheat oven to 350 degrees. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover tightly and bake 1 hour.

Cabbage Supper

1 lb smoked sausage, sliced
1 lg onion, chopped
3 stalkss celery, cut into 1 inch pieces
1 md cabbage, coarsely chopped
3 lg tomatoes, peeled and quartered
1 t Worcestershire sauce
1/4 t salt
1/8 t pepper
1/4 t hot sauce (opt)
4 slices bacon, cooked and crumbled

Cook sausage, onion and celery in a large dutch oven until sausage is browned. Drain. Add cabbage. Cover and cook over low heat 20 minutes. Add tomatoes and remaining ingredients except bacon, tossing gently; cook 3 minutes. Sprinkle with crumbled bacon.

Sauerkraut Hotdish

2 pounds any kind of pork
1 medium onion, sliced
water
1 can sauerkraut, drained
2 cans cream of mushroom soup
1 lb bag noodles, cooked

Combine pork and onion in medium saucepan. Add water to cover. Bring to boil and cook until pork is no longer pink. Cooking time will vary depending on kind of meat used. Remove meat and onion from pot and cool slightly. Reserve liquid. Set onions aside. Debone pork and cut meat into pieces. Mix sauerkraut with reserved pork, onions, soup and noodles. Gradually add liquid used to cook pork until mixture has consistency of heavy stew. Spoon into 2-quart baking dish. Bake at 350 degrees 30-45 minutes or until heated through.

Braised Baby Bok Choy

1 cup chicken broth
3 tbsp butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy. Makes 2 servings.

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Eat 5 A Day for Good Health!
Nutritional and Other Information
About Strawberries

Eat 5 A Day for Good Health!

Strawberries are herbaceous perennials that are rhizome runners. These low growing plants have long runners that produce the berries. Easily grown in the ground or in pots, they are also attractive as foliage. Depending on the plant, runners bear fruit in either June or year round.

Strawberry history goes back over 2200 years. It is thought that the name “strawberry” came from the practice of growers spreading a layer of straw around the plants when the berries begin to form. There are 600 strawberry varieties found today which come from only five or six original wild species, and are a member of the rose family.

The American Indians were already eating strawberries when the Colonists arrived. The crushed berries were mixed with cornmeal and baked into strawberry bread. After trying this bread, Colonists developed their own version of the recipe and Strawberry Shortcake was created.

California produces 83% of the nation’s strawberry crop. The coastal regions there provide the ideal conditions for growing strawberries. Florida is America’s second-largest producing state. Their growing season is from November through May. Most of the imported strawberries to the United States come from Mexico, with smaller amounts coming in from New Zealand, Canada, Colombia, and Guatemala.

Eat 5 A Day for Good Health!

Some strawberry facts and lore:

Strawberries are very unique, because they are the only fruit with seeds on the outside.

In parts of Bavaria, country folk still practice the annual rite each spring of tying small baskets of wild strawberries to the horns of their cattle as an offering to elves. They believe that the elves, who are passionately fond of strawberries, will help to produce healthy calves and abundance of milk in return.

Americans eat 3.4 pounds of fresh strawberries each year plus another 1.8 pounds frozen per capita.

Legend has it that if you break a double strawberry in half and share it with a member of the opposite sex, you will fall in love with each other.

On average, there are 200 seeds in a strawberry.

The ancient Romans believed that the berries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, halitosis, attacks of gout, and diseases of the blood, liver and spleen.

Queen Anne Boleyn, the second wife of Henry VIII had a strawberry shaped birthmark on her neck, which some claimed proved she was a witch.

Strawberries are the first fruit to ripen in the spring.

Selecting a quality product

When you buy berries in a store, look for ripe, colorful, yet firm berries, with no sign of mold or mushy spots.

Picking your own berries is a good option. The quality is much better than any store, when you choose the fruit yourself and get it fresh from the plant. It looks and tastes better. It’s is healthier, too, because it is fresher.

The costs are usually substantially less because the farmer doesn’t need to pay farm hands to pick, and he usually has no packaging or shipping costs. And if you plan to can or preserve any jam, fruit or vegetables, this is the best way to buy. Some people take their whole families and make a day of it.

If you do go pick your own, here are some tips on picking:

* Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion.

* With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand.

* Repeat this using both hands until each holds 3 or 4 berries.

* Carefully place - don’t throw - the fruit into your containers. Repeat the picking process with both hands.

* Don’t overfill your containers or try to pack the berries down.

* Be careful that your feet and knees do not damage plants or fruit in or along the edge of the row. At a Pick-Your-Own farm, it is important that you pick only on the row assigned to you.

* Most growers furnish picking containers designed for strawberries. If you use your own container, remember that heaping strawberries more than 5 inches deep will bruise the lower berries.

* Pick only the berries that are fully red. Part the leaves with your hands to look for hidden berries ready for harvest.

* Pick the row clean. Remove from the plants berries showing rot, sunburn, insect injury or other defects and place them between the rows behind you. This is a great courtesy to the farmer who will certainly appreciate it but if the berries are yours, it is good plant management.

* Berries to be used immediately may be picked any time, but if you plan to hold the fruit for a few days, try to pick in the early morning or on cool, cloudy days. Berries picked during the heat of the day become soft, are easily bruised and will not keep well.

* Avoid placing the picked berries in the sun any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat. Cool them as soon as possible after picking. Strawberries may be kept fresh in the refrigerator for three or more days, depending upon the initial quality of the berry. After a few days in storage, however, the fruit loses its bright color and fresh flavor and tends to shrivel.

Tips on Storage

Berries don’t store very well so prepare to use them soon after purchasing. Never wash them before putting them in the refrigerator. It will only serve to hasten spoilage or molding. And strawberries are like tiny sponges and will soak up water, which dilutes the flavor and makes them nearly useless and certainly tasteless.

Tips on Preparation

Gently wash the berries before you serve them. Berries can also be found in the frozen foods section of the grocery store. Once they thaw, they will not be as firm as freshly picked berries, but they will still contain all the nutritional benefits of fresh berries.

Most berries freeze nicely, and will keep up to ten months in the freezer. To freeze berries, rinse them gently and dry in a colander or on paper towels, and put them on a sheet pan or tray in the freezer. When frozen, put the berries in a bag. This way they won’t stick to each other and you can measure out as many as you want at a time.

Recipes

Strawberry Mallow Pie

1 graham cracker pie crust
1 pkg. frozen strawberries
1 cup whipped cream (or Cool Whip)
1 tbsp lemon juice
16 large marshmallows, cut in half

Thaw berries. Drain juice and save, add water to make 1/2 c. liquid. Place in double boiler. Add marshmallows and heat until melted. Remove pan from heat, add lemon juice and cool. As this begins to set, fold in berries and cream. Spoon into crust and refrigerate until serving time.

Strawberry Carrot Cake

2 1/2 cups all purpose flour
1 1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup olive oil
1/2 cup yogurt, plain or vanilla
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped
Strawberry Cream Cheese Glaze (recipe follows)

Heat the oven to 350 degrees. Grease and flour a 12 cup Bundt cake pan. Beat all ingredients except strawberries and Strawberry Cream Cheese Glaze in a large bowl on low speed for 45 seconds, scraping bowl, constantly. Beat on medium speed for 2 minutes, scraping occasionally.

Fold in strawberries, pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack and glaze.

Strawberry Cream Cheese Glaze

1/4 cup cream cheese
4 tablespoons sugar
1/4 cup mashed strawberries
1 tablespoon water if needed
Beat sugar and cream cheese until smooth. Fold in strawberries and add water if necessary until it is spreading consistency.

Strawberry Chicken Salad

Serves 4

1/2 cup mayonnaise
2 tablespoons chutney
1 tablespoon lemon juice
1 teaspoon fresh lemon peels
1 teaspoon salt
1 teaspoon curry powder
2 cups cooked chicken, diced
1 cup celery, sliced
1/4 cup red onions, chopped
1 1/2 pints strawberries, stemmed
4 lettuce leaves
Fresh mint sprigs, for garnish

In large bowl mix together mayonnaise, chutney, lemon juice and peel, salt, and curry powder. Add chicken, celery and onion; toss, cover and chill. Just before serving, slice 1 pint of the strawberries; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken mixture on lettuce. Garnish with whole strawberries and mint.

Grilled Salmon with Strawberry Salsa

Makes 6 servings

Salsa:

(Prepare at least one hour ahead.)
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 tablespoon cilantro or flat leaf parsley, cut into strips
1 yellow pepper
3 to 4 tablespoons seasoned rice wine vinegar
2 cups fresh strawberries, hulled and diced small

Sauce:

1 stick butter
1 clove garlic
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

6 salmon fillets (or fish of your choice), skinless

Salsa:

Mix cucumbers, green onion, cilantro/parsley, yellow pepper and vinegar. Cover and chill at least one hour. Just before serving, add strawberries.

Sauce:

In a small saucepan, melt butter with garlic over low heat. Stir in honey, soy sauce and lemon juice and cook 2 minutes, set aside.

Prepare a charcoal grill, when ready, brush sauce on salmon pieces and place on a well-oiled fish grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa.

Strawberry and Gingercream Shortcake

Makes 8 servings

1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 tablespoons ground ginger
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
Gingercream (recipe follows)
2 pints strawberries, stemmed and halved

Heat oven to 350 degrees. Grease and flour round 8-inch layer cake pan.

In large mixer bowl cream butter. Slowly add sugar, mixing until well blended. Add ginger and eggs, beat well. Beat in dry ingredients alternately with water.

Spoon batter into prepared pan. Bake in center of oven 45 minutes or until pick inserted into center comes out clean. Cool 5 minutes.

Turn out onto rack to cool completely. Slice cake horizontally into two layers. Place one layer on serving plate. Spread with one-half of the gingercream; top with 1/4 of the strawberries. Top with second layer. Spoon remaining cream over top; garnish with strawberries. Dust with additional powdered ginger. Cut into wedges. Pass remaining strawberries separately.

To Make Gingercream:

Beat 1-cup whipping cream and 1 teaspoon each sugar and ground ginger to form soft peaks.

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Eat 5 A Day for Good Health!
Nutritional and Other Information
About Radishes

Eat 5 A Day for Good Health!

Another member of the crucifer family, radishes are related to broccoli, cauliflower, and cabbage. They date back thousands of years in China, Greece, and Egypt. The name radish comes from “radix” which means root. They get their pungency from the mustard oils they contain.

Radishes vary in size, shape, and color. They may be round and red with white flesh; black, turnip-like in size, and very pungent; pink, oblong, and sweet (French breakfast radishes); carrot-shaped, large, and white (daikons).

Most radishes are eaten raw but they can be added to soups and other vegetables to add flavor. Radish greens are a good addition to salads.

Eat 5 A Day for Good Health!

Selecting a quality product

Radishes may be sold with or without their leaves attached. If the leaves are attached, look for bunches with crisp, green leaves as these can be added to salads.

Choose globe radishes that are 1 inch or less in diameter to assure a mild flavor and a non-woody texture.

Lightweight radishes are an indication that they are “pithy” and will not be very enjoyable.

Eat 5 A Day for Good Health!

Tips on Storage

If the radishes have their leaves intact, remove them and store the leaves separate from the roots.

Radishes will keep well for up to 2 weeks if stored in the vegetable crisper of the refrigerator. Wrap in a damp cloth or a perforated plastic bag.

For long-term storage of winter radishes such as black radishes and daikons, pack them in moist sand and store in a cool location such as an unheated basement or root cellar.

Tips on cooking

Scrub radishes well before preparing. Black radishes may be peeled if the skin is thick.

Ways to use:

Raw on a vegetable tray - radish roses are nice
Baked or roasted with other root vegetables
Include radish greens in soups and salads
Add radishes to potato salads or stir-fries

Recipes

Smashed Radishes

Yield: 6 Servings

20 radishes
1/4 tsp salt
1 tbsp soy sauce
2 tbsp vinegar
1 tsp sugar
1/2 tsp salt
1 tsp peanut oil

1. Wash and trim radishes. Lay each on its side, then crush by pounding decisively once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.)

2. Sprinkle with salt and let stand 5 to 10 minutes; then drain. Transfer to a bowl.

3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and toss gently. Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with peanut oil just before serving.

NOTE: Instead of crushing the radishes, you may make a crisscross cut in the top of each, to let the seasonings penetrate.

VARIATION : For the peanut oil, substitute a few drops of sesame oil. At the end of step 2, add 1 green pepper, slivered. In step 3, add 1 garlic clove, minced, to the dressing.

Stuffed Radishes

Yield: 36 Servings

1 lb radishes; halved crosswise
4 oz cream cheese; softened
1/2 c kalamata olives; pitted, minced
2 tb minced fresh parsley leaves; plus small sprigs for garnish

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the minced parsley, and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed-sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled. This recipe yields 36 hors d’oeuvres.

Radishes And Red Onion Salad

Yield: 4 Servings

1 sm red onion
2 bunches radishes
15 oz mandarin oranges; drain and reserve
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Halve and thinly slice the red onion. Rinse the radishes and thinly slice them. In a bowl, gently toss the onions, radishes, and oranges together with the olive oil and vinegar. Add 2 tbsp orange syrup and toss again. Pour into deep platter and serve at room temperature.

Daikon And Chicken Soup

Yield: 4 Servings

1 fresh green chile
3 tbsp rice vinegar
5 cups no-salt-added chicken broth
2 cups thinly sliced peeled daikon radish (1/2 pound)
1 lb skinned boned chicken breasts, thinly sliced
2 tbsp fish sauce
1 tbsp fresh lime juice
1/8 tsp sugar
2 cups hot cooked long-grain rice
Chopped fresh cilantro, (optional)

Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside. Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups).

http://www.rebelhome.net/kpfnv27.html

Eat 5 A Day for Good Health!
Nutritional and Other Information
About Carrots and Parsnips

Eat 5 A Day for Good Health!

Carrots are members of the Umbelliferae family making them close relatives of celery, cilantro, dill, parsley, parsnip, and Queen Anne’s Lace, or wild carrot.

The first carrots grown were not the orange ones you are used to seeing today, they were purple and pale yellow. It was not until the 17th century in the Netherlands that orange carrots were cultivated.

Their early use was primarily medicinal and was prescribed to cure stomach problems as well as liver and kidney ailments.

They were used to sweeten baked goods - such as carrot cake - as there was little other types of sweetening.

A parsnip resembles a top-heavy, ivory-colored carrot, but it has a mild celery-like fragrance and a sweet, nutty flavor. Unlike carrots, parsnips contain no beta-carotene but they are a good source of vitamin C and folate.

Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Until potatoes arrived from the New World, parsnips took their place.

Eat 5 A Day for Good Health!

Selecting a quality product

Carrots may be sold in bunches with their tops on, loose without their tops, or in bags.

Select carrots that are brightly colored and firm. Do not purchase carrots that are shriveled, soft or cracked.

When buying fresh parsnips, look for a firm vegetable with a smooth skin. Buy medium sized parsnips, as large ones can be extremely fibrous. They should feel firm and be a pale ivory color without any sprouting roots.

Carrots with small cores are sweeter than those with large, woody cores. Look for carrots with smaller shoulders at the top. They will be less likely to be thick and woody.

When buying parsnips, look for well-shaped, small, firm roots. Large, older parsnips require more peeling and have a woody core.

Eat 5 A Day for Good Health!

Tips on Storage

Remove carrot tops if they are still attached at the time of purchase to reduce water loss in storage. Refrigerate carrots and parsnips in a plastic bag and use within 1-2 weeks.

Tips on cooking

Carrots do not need to be peeled if they are scrubbed well. Wash with cold water and scrub with a vegetable brush before using. Carrots may be eaten raw or steamed, stir-fried, or boiled in a soup, stew or casserole.

Since carrots have beta carotene and beta carotene is oil soluble, when cooking carrots, cook with a little vegetable oil - the oil will aid the body’s absorption of beta carotene. Don’t overcook carrots as this will decrease the carotene level.

Parsnips can be boiled, roasted or used in stews, soups and casseroles. They also make good “chips.” Very small parsnips need little or no peeling. Just trim the ends and cook according to your recipe. Medium-size and large parsnips need to be peeled. Larger parsnips also need to have the woody core removed; if it is cut out before cooking, the parsnips will cook more quickly and evenly.

Ways to use:

Add parsnips to casseroles in place of pototoes
Eat carrots raw as a snack or with dip
Carrot slaw with apples or dried fruit such as raisins

Recipes

Au Gratin Carrots

2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter or margarine, divided
3 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups milk
4 ounces processed American cheese, cubed
2 tbsp fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saut onion in 3 tbsp butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8” square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350 degrees for 20-25 minutes or until bubbly. Yield: 8-10 servings.

Breaded Parsnips

Yield: 6 Servings

1 lb parsnips
1 egg
2 tbsp milk
1/2 tsp salt
Black pepper
1/4 tsp dried savory
1/2 cup dry breadcrumbs
1/4 cup butter

Peel parsnips and cut into large pieces, about 2 1/2 inches long. Cook in boiling salted water for 8 to 10 minutes or until almost tender. Drain.

Beat together egg and milk. Add salt, pepper to taste, and savory to breadcrumbs. Melt butter in heavy skillet. Dip each piece of parsnip in egg mixture, then in crumbs. Cook in melted butter until golden brown, turning often. Makes 6 servings.

Baked Stuffed Carrots

4 large carrots, washed and pared
1 medium onion, chopped
1/2 red or green bell pepper, chopped
Salt and pepper, to taste
3 tbsp butter or margarine, divided

Boil carrots for 30 minutes or until mildly cooked. Cut in halves. Scoop out centers and mash. Chop onion and pepper and add salt, pepper, and t tbsp butter. Add to mashed carrot centers and stuff the halves of carrots. Bake in a dish greased with 1 tb.sp butter for about 30 minutes at 350 degrees.

Carrot Fritters

1/2 cup flour
1 egg, slightly beaten
1 tsp curry powder
1/2 lb carrots, scraped and coarsly chopped
1/4 tsp salt
1/2 cup flat beer
1 egg white

Combine flour, salt, egg, 1 tablespoon of vegetable oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temperature, the longer the better. (It can also be refrigerated overnight). Stir in curry powder. Beat egg white until stiff and fold it into batter. Gently fold in carrots. Drop large spoonfuls of mixture into 375-degree vegetable oil, and cook about one minute on each side. The oil doesn’t need to be more than one inch deep for this. Remove fritters with slotted spoon, and let them drain on paper towels. Serve hot. Makes four servings.

Orange-Baked Sweet Potato And Parsnips

Yield: 8 Servings

1/4 cup butter or margarine; melted
1/4 cup honey
1/4 cup orange juice
1/4 tsp nutmeg
1/4 tsp salt
1 pn pepper
6 med parsnips; (about 1 lb)
3 sweet potatoes; (about 1-1/2 lb)

In a small bowl, combine margarine, honey, orange juice, nutmeg, salt and pepper; set aside.

Peel parsnips and sweet potatoes; cut into 1/4inch thick slices. Cook parsnips and sweet potatoes in separate saucepans of boiling, salted water until just tender (the parsnips for 10 minutes, the sweet potatoes for 8 minutes); drain well.

In greased 10 inch pie plate, or 6 cup shallow casserole, arrange half of sweet potatoes. Top with half of the parsnips. Pour half of the orange juice mixture over top.

Arrange remaining parsnip and sweet potato slices in alternating circles or rows on top. Drizzle with half of remaining orange juice mixture. Cover and and refrigerate remaining o.j. mixture.

Cover pie plate with circle of greased waxed paper; cover with foil, crimping edges to seal. Refrigerate up to 24 hours. Let stand at room temperature 1 hour, then bake, covered, in 325F oven, for 45 to 50 minutes or until heated through.

Heat reserved orange juice mixure until margarine has melted. Uncover pie plate, and brush vegetables with o.j. mixture; bake 5 minutes until lightly glazed.

Fingerstick Devices to Obtain Blood Specimens: Initial Communication - Risk of Transmitting Bloodborne Pathogens
Reusable fingerstick (blood lancing) devices and point of care (POC) blood testing devices (e.g., blood glucose meters, PT/INR anticoagulation meters, cholesterol testing devices)

AUDIENCE: Primary Care, Nursing, Laboratory

ISSUE: FDA and CDC have noted a progressive increase in the reports of bloodborne infection transmission over the past 10 to 15 years (primarily hepatitis B virus), resulting from the shared use of fingerstick and point-of-care [POC] blood testing devices.

Fingerstick and POC blood testing devices used on more than one patient may not be safe for several reasons. Improper use or device malfunction can lead to the use of the contaminated lancet blade on more than one patient. It is difficult for healthcare staff to ensure that all blood has been removed from POC blood testing devices and the reusable portions of the fingerstick device. If POC blood testing devices are used on multiple patients and are not cleaned and disinfected correctly and thoroughly between each patient, contaminated blood left on them could result in bloodborne pathogen transmission among patients.

BACKGROUND: Fingerstick devices are instruments equipped with a lancet. These devices are used for making skin punctures to obtain small blood specimens which are tested for blood glucose, hemoglobin, and other blood components. Some fingerstick devices are packaged with POC blood testing devices, such as blood glucose meters and PT/INR anticoagulation meters, while other fingerstick devices and lancet blades are sold separately.

RECOMMENDATION: Fingerstick devices should never be used for more than one person. Whenever possible, POC blood testing devices, such as blood glucose meters and PT/INR anticoagulation meters, should be used only on one patient and not shared. If dedicating POC blood testing devices to a single patient is not possible, the devices should be properly cleaned and disinfected after every use as described in the device labeling.

Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:

* Complete and submit the report Online: www.fda.gov/MedWatch/report.htm
* Download form or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178.

Read the MedWatch safety alert, including links to the FDA Initial Communication and CDC web pages regarding use of fingerstick devices, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm224135.htm

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

She continues getting stronger every day.<<<

Wonderful, our prayers do work, and we will continue.

Give her a hug for me.

LOL, if your town is pure, then listen to the closest big town, it will give you an idea of what is going on in the rest of the world.

You will hear so much, that will never be in the news sites or papers, etc.

It would not suit the agenda, to have us know that Americans were dying in the streets, and that walking down the street could be deadly.

They will shoot you or knife you, for being on the street in some areas.

I am so thankful your area appears crime free.

Beware, not all police departments will allow a scanner to listen to their broadcasts and have fancy systems that do not allow us to hear them.

I found this from the original thread and finally looked it up. Great article “Hot Water Simply” by Sue Robishaw on ManyTracksHomesteading.

http://www.manytracks.com/Homesteading/HotWaterSimply.htm

<<<<

Thank you for bringing the above back to the top, there are many of those old articles that should be re-read today.

LOL, good information, is never out of date.

We’ve got to get back to the land and a more simple life before our souls rot away under piles of useless stuff. We have finally woken up and have no interest in chasing the dollar anymore.<<<

Good for you.

I started out of that rut, in the 1960’s, I was making payments on a new couch and 10 acres in the desert.

The couch was $30.00 a month and the 10 acres was $20.00. I said never again would I buy new furniture and except for a couple appliances, have not.

I did buy several lots around the west, no million dollar ones, but the 8 years in Wellton, and the finding my friend to be Mary, was all due to an add that looked like a good deal and I could swing the $approx 30 a month payments, so I bought the 8 acres and Bill didn’t even see it for 2 more years, for we would never live there.....

Until the day we needed a place for Bill’s lungs in the desert.

Yes, do start a website, for there are many out there who do not have a clue of what you are doing and will need to do before this is all settled.

And the outside skins are saved for paper making.

How do you do that?<<<

I knew you would pick up on that, when I typed it.

Sorry, I can’t go that direction, at this time.

But save all your onion skins, LOL and other dryable leaves, for you will dry them, mix them with other paper or skins and pour in a tub of water, which you then dip screens into and have a layer of paper on the screen.

LOL, clear as mud, ignore the required cooking, tearing and cutting up to get to the tub point.

In the meantime, save you scrap paper, junk mail, old dress pattern pieces, phone books and gather stacks of newspaper and felt pads to dry the sheets.

LOL, paper making or just another excuse to save stuff?

Not the right search, but worth checking:

http://www.google.com/search?q=outside+skins+are+saved+for+paper+making&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://www.google.com/search?q=outside+banana+skins+are+saved+for+paper+making&btnG=Search&hl=en&client=firefox-a&hs=AcR&rls=org.mozilla%3Aen-US%3Aofficial&sa=2

And to learn about paper making:

http://www.google.com/search?q=outside+banana+skins+are+saved+for+paper+making&btnG=Search&hl=en&client=firefox-a&hs=AcR&rls=org.mozilla%3Aen-US%3Aofficial&sa=2

This will start the saving urges to work:

http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&q=paper+making+at+home&btnG=Search&aq=f&aqi=g1&aql=&oq=&gs_rfai=

Will do! Thank you!!!

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
August 26, 2010
Release #10-327

Firm’s Recall Hotline: (800) 428-4414
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Magnetic Maze Boards Recalled by Lakeshore Learning Materials Due to Choking, Intestinal and Aspiration Hazards

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed. It is illegal to resell or attempt to resell a recalled consumer product.

Name of Product: Magnetic maze boards

Units: About 18,500

Manufacturer: Lakeshore Learning Materials, of Carson, Calif.

Hazard: The magnetic maze board’s plastic wand can separate and expose a magnet that can be a choking hazard to children. Also, if a child has more than one of these toys and the magnets detach and are swallowed, the magnets can attract each other and cause intestinal perforations or blockages, which can be fatal.

Incidents/Injuries: Lakeshore has received ten reports of wands separating and magnets detaching. No injuries have been reported.

Description: This recall involves wooden magnetic maze boards. The wooden boards have a clear plastic sheet that covers small wooden or plastic pieces located inside a maze. A plastic wand containing a magnet in its tip is attached to the board by a cord. The wand is used to move items inside the maze. The top of the board reads: “Who’s Hiding in the Garden?,” “Who’s Hiding in the Ocean?,” “Magnetic Counting Maze,” “Magnetic Alphabet Board” or “My Community Magnetic Board.”

Sold by: Lakeshore Learning Materials stores nationwide, its catalogs and online at www.lakeshorelearning.com from January 2009 through May 2010 singly or in sets for between $30 and $40.

Manufactured in: China

Remedy: Consumers should immediately take this toy away from children and contact Lakeshore to receive a free replacement product.

Consumer Contact: For additional information, contact Lakeshore Learning Materials at (800) 428-4414 between 8 a.m. and 5 p.m. PT Monday through Friday, or visit the company’s website at www.lakeshorelearning.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10327.html

http://readynutrition.com/resources/dry-soup-mixes-for-long-term-storage_31032010/

Dry Soup Mixes For Long Term Storage
March 31st, 2010

Typically dry soup mixes cost around $2 or more to purchase at the stores. These mixes can be made in the home for a fraction of the cost. Mixes that are made at home will not have the added colors and preservative that commercial soup mixes have such as MSG (monosodium glutamate), disosdium inosinate, and disodium guanylate. The recipes are endless with soup mixes, and can be stored for up to 6 months to 1 year. Since dehydrated food still has a majority of vitamins and nutrition, there is added health benefits in the soup. Having pre-packaged dry soup mixes in bug out bags can provide a nutritious meal or snack or when someone is in a pinch for time.

Vegetable Soup

* 1/3 c. dried vegetable flakes (any combination such as tomatoes, onion, peas, zuchinni, celery, carrots)
* 1 tbls. bulgur wheat
* 1 tbls. small pasta
* 1/4 tsp. dried sweet basil
* 1/4 tsp. dried parsley
* pinch of garlic powder and onion powder
* salt and pepper to taste
* 2 c. boiling water

Place the dried vegetables in a dry blender and blend it until the size of flakes. Measure 1/3 cup. Save remaining vegetables for another day. Place 1/3 cup flaked vegetables in a pint thermos. Add parley, basil, garlic powder, onion powder, salt and pepper. Add Bulgar wheat and pasta to thermos. Bring broth to a boil and pour over dry ingredients. Quickly cover thermos and close securely. Yield: 2 cups.

Creamy Country Soup

* 2 c. instant nonfat dry milk powder
* 10 tbls. cornstarch
* 1/4 c. chicken bouillon granules
* 2 tbls. dried vegetable flakes
* 1 tsp. onion powder
* 1/2 tsp. dried marjoram
* 1/4 tsp. garlic powder
* 1/8 tsp. white pepper
* 2 c. boiling water

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container for 1 year. When ready to cook, add ingredients to boiling water and allow to simmer 20-30 minutes.

Yields: 16 servings

Cream of Potato Soup

* 1 3/4 c. instant mashed potato flakes
* 1 1/2 c. dry milk powder
* 2 tbls. chicken boullion granules
* 2 tsp. dried minced onion
* 1 tsp. dried parsley
* 1/4 tsp. ground white pepper
* 1/4 tsp. dried thyme
* 1 1/2 tsp. seasoning salt
* 2 c. boiling water

To make soup, combine ingredients into boiling water until smooth and vegetable flakes are soft.

Yields: 6 servings

Chicken and Rice Soup

* 2 c. uncooked long grain brown rice
* 1/2 c. chicken bouillon granules
* 4 tsp. dried tarragon
* 1 tsp. white pepper
* 3 c. water
* 1 tbls. butter or margarine

To prepare soup: In a saucepan, bring water, butter, and 2/3 c. of the soup mix to a boil. Reduce heat; cover and simmer for 30-35 mintues or until the rice is tender.

Yield: 6 servings

Hearty Bean Soup

* 2 c. dried yellow split peas
* 2 c. green dried split peas
* 2 c. dried lima beans
* 2 c. dried pinto beans
* 2 c. dried great northern bean
* 1 c. minced dried minced onions
* 1 c. dried carrots
* 1 c. dried celery
* 12 sun dried tomatoes, chopped
* 1 1/2 tsp. dried cumin
* 1 tsp. dried marjoram leaves
* 1 1/2 tsp. garlic powder
* 1 tsp. onion salt
* 1/4 tsp. pepper
* 8 c. water
* 1 ham bone (for flavoring) – * This ingredient should not be stored with the ingredients, but used in the cooking process.

Combine water and soup mix in large stockpot. Bring to a boil over high heat and boil for 2 minutes. Reduce heat to low and simmer for 2 hours or until beans are tender. Remove meat from bone and return to soup.

Creamy Cheese Soup

* 1 c. of powdered cheese
* 3 tsp. chicken bouillon granules
* 1/2 tsp. pepper
* 1 c. vegetable soup mix
* 3 tbls. dried parsley flakes
* 3 c. dry nonfat milk, or powdered coffee creamer
* 5 tbls. cornstarch
* 8 c. boiling water

Mix all ingredients together with boiling water. Allow soup to to combine 3-5 minutes.

Yields: 8 servings

Dehydrated soup mixes are a great way to make use of the high vegetable yields of the summer. Additionally, these soups mixes can be stored between 6 – 12 months and would make a great addition to food stuffs for the long winter months (especially if a person is snowed in and needs something to warm them up).

http://readynutrition.com/resources/unemployment-preparedness-a-new-type-of-survival_12012010/

Unemployment Preparedness: A New Type of Survival
January 12th, 2010

Preparing for the unknown does not only orbit around natural disaster preparedness. Disasters are defined as a state of extreme misfortune and ruin. Many are beginning to feel how bad this country’s economy has gotten. People are losing their jobs right and left, and are now feeling less secure about their future. And, more and more are beginning to come to realization that the recession is not recovering, but only getting worse.

As a satirical blog so wittingly described the dying U.S. Economy:

”As you are aware, U.S. Economy was found slain last evening. While normally the decedent’s name is withheld pending notification of next of kin, we are compelled to alter that practice today. Agents attempting to contact U.S. Economy’s next of kin, named U.S. Middle Class, have been unsuccessful. Citizens who have any information or know the whereabouts of U.S. Middle Class are asked to call their local FBI office.”
Source – www.outsidethe-cardboard-box.tumblr.com

Unemployment Preparation

Preparing for a possible bout of unemployment is much like preparing for any type of disaster. A family must prepare themselves physically and mentally for what could come, and be ready for it when it does. Preparing for this ahead of time can give a person an advantage for when the impending talk with HR Department may come.

* Keep the survival needs in mind: food, water, shelter. As long as a roof is over your head and there is food to feed the family, then you are fine.
* Stop all frivolous spending. Stop eating out, stop getting manicures, stop going to Starbuck’s. That is all frivolous spending that needs to stop. Bring your lunch to work and sit outside and eat. The main focus is to save as much money as possible.
* Start using coupons and looking at weekly ads for grocery stores. A person can save a substantial amount of money by looking at discounted goods and not having “brand loyalty.”
* Buy a few extra short term food items (canned goods, formula, flour, sugar) each time you are at the store. Accumulating a few items at a time will not break the budget and when the money gets tight, these items will come in handy.
* Cut the budget as much as possible to get by on the bare necessities. Hacking the budget and getting rid of all unnecessary spending can really help. If a family has children and one of the parents stay at home, get them out of daycare and keep them home. If a family is concerned about a lay off, then they should do all they can to conserve their money. Try and cut back on energy bills, cable bills, etc.
* Have a garage sale to get rid of items that are no longer used. A person would be surprised at how much money is sitting in gently used items out in their garage. One man’s trash is another man’s treasure.
* Talk to family members and let them know of the possible threat of unemployment. Sometimes friends and family have good advise to give.

Assistance is Available

During these hard economic times, unemployment is a terrifying thought. Especially if a person has a family that is used to having the benefits of medical and dental insurance. President Barack Obama has come through with one of his promises to the citizens of America. He has created assistance programs for struggling families that are on the unemployment line. While a person is going through the process of finding another job, there are some forms of assistance available to them:
Government Assistance Programs

According the the Wall Street Journal, President Barack Obama signed a measure that would extend a federal subsidy for continues health insurance coverage for involuntarily terminated workers under employer group plans. The law extends the subsidy an additional six months for a total of 15 months. The subsidy applies only to workers let go by employers.

For a more in depth look at what other government assistance programs are available, click here.

According to some sources, there are some jobs that simply will not be coming back, even if a recovery were to occur. Many are faced with the choices of continuing their job search in there respected fields, going back to school or finding a new trade all together. There is an insurmountable amount of stress that is placed on a person when they are out of work. If a person can prepared ahead of time for this possibility, the shock of having one less paycheck may not come as such a hard blow.

To all of you who are unemployed, Ready Nutrition wishes you the very best of luck. We hope that you and your family will find a way to get through this hard time.

Related Resources:

Federal Programs Available to Unemployed Workers

http://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1475&context=key_workplace

This message contains the following:

1. Electrical Wire Recalled by Cerro Wire due to Fire Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml10/10319.html

2. Brigade Hickory Handle Sledge Hammers Recalled by White Cap Construction Supply Due to Risk of Injury http://www.cpsc.gov/cpscpub/prerel/prhtml10/10320.html

http://webcache.googleusercontent.com/search?q=cache:5xh9XTl1PwQJ:bluedogblog.com/2008/02/15/homemade-bouillon-powder/+How+To+Make+Vegetable+Flakes+%26+Powders&cd=43&hl=en&ct=clnk&gl=us&client=firefox-a

Bouillon Powder
Homemade Bouillon Powder

By Rebecca on February 15, 2008

Bouillon is a staple in most people’s pantry. Because not everyone has the time to make our own stocks or the pantry space to hold the aseptic containers, many turn to bouillon cubes and powders. Most of these contain one of more of the following “flavor enhancers”: monosodium glutamate, hydrolyzed vegetable proteins, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, protein isolate, “spices” and “natural flavorings.” All of these are either forms of free glutamates or may contain forms of free glutamates. In 1995, the FDA released a report stating that an unknown percentage of the population may react to free glutamates (Chinese restaurant syndrome). Symptoms of this reaction include:

* a burning sensation in the back of the neck, forearms and chest
* numbness in the back of the neck, radiating to the arms and back
* tingling, warmth and weakness in the face, temples, upper back, neck and arms
* facial pressure or tightness
* chest pain
* headache including migraines
* nausea
* rapid heartbeat
* difficulty breathing in people with asthma
* drowsiness
* weakness

I don’t know about you but this isn’t my idea of a good time! Miyoko Schinner, author of The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate has created a flavoring that doubles as a bouillon. The recipe can be found on a site devoted to the unturkey and below. For those of you who didn’t have a chance to taste an unturkey before Now & Zen went out of business, I highly recommend making the recipe on this site to create one of your own. Unlike the tofurkey, the unturkey tastes good.

The Schinner’s flavoring uses nutritional yeast as its main ingredient and does not use any free glutamates. Nutritional yeast can be found in most health food stores. It’s a nutritional supplement similar to brewer’s yeast. It’s a deactivated yeast that is high in protein and vitamins (especially B-complex vitamins) but low in salt and fat. It has a cheese-like flavor so many vegans and lactose-intolerant individuals use it as a substitute for Parmesan on pasta or as a substitute for white cheddar on popcorn.
Nutritional Yeast vs. Brewer’s Yeast

So, if nutritional yeast is similar to brewer’s yeast, how exactly is it different? The Cook’s Thesaurus does an excellent job of explaining this:

Brewer’s Yeast
Notes: This inactive yeast is rich in protein and B vitamins, and it’s used [as] a nutritional supplement. It’s a by-product of beer-making, which gives it a slightly bitter flavor. If you object to the bitterness, try nutritional yeast, which is made from the same yeast strain but grown on molasses. It’s more expensive but has a more pleasant flavor. You can also buy debittered brewer’s yeast. Brewer’s yeast comes powdered (the most potent form), in flakes (best for health shakes), and in tablets. Don’t confuse this with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients.
Substitutes: nutritional yeast (better, nuttier flavor, lighter color) OR yeast extract

Nutritional Yeast
Equivalents: 1 tablespoon powdered = 2 tablespoons flakes
Notes: This nutritional supplement has a pleasant nutty-cheesy flavor and is packed with protein and B vitamins. It comes in flakes or powder and is popular with vegans and health buffs who use it to make cheese substitutes, gravies, and many other dishes. It’s also a great topping for popcorn. Nutritional yeast is very similar to brewer’s yeast, which is also used as a nutritional supplement and is made from the same strain of yeast. The difference is that brewer’s yeast is a by-product of beer production and retains some of the bitter flavor of hops. Don’t confuse nutritional yeast, which is deactivated, with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients. Look for nutritional yeast at health food stores. Get fortified nutritional yeast if you’re taking it as a source of vitamin B12.
Substitutes: brewer’s yeast (inferior flavor, darker color) OR Parmesan cheese (as a condiment; higher in fat, less nutritious [and is not vegan]) OR wheat germ (works well in baked goods or sprinkled on cereals) OR yeast extract [which contains free glutamates]

Light Yeast Flavoring Powder

Makes approximately 185 ml (6.5 ounces) of powder

I usually triple the recipe and keep it in the refrigerator. If you don’t think you will go through it quickly enough, you can store it in the freezer. When the recipe is tripled, it makes approximately 2.5 cups (550 ml) of flavoring powder. I use 1 teaspoon Light Yeast Flavoring Powder mixed into 1 cup of boiling water in place of 1 cup broth whenever it is called for in a recipe. This broth is also what I reach for when I’m not feeling well. It makes an excellent seasoning in cooking in general. This recipe will be called on again when I discuss the ways to make seitan.
Ingredients

You may look at the ingredients and think that’s a LOT of spices to purchases and spices are expensive. Check out places like the PCC and Whole Foods which will sell you only the amount of spices you need instead of large jars. Buying spices in smaller amounts will be less expensive and your spices will end up being fresher. Once a month, I buy what spices I think I’ll need that month. I end up spending only a few dollars at most for many different spices instead of just for one and since the spices are fresh, I can use what the recipe calls for instead of increasing it because my spices have lost their flavor.

* 1 c nutritional yeast flakes*
* 1 T salt
* 1/2 t ground ginger
* 1/2 t turmeric
* 1 t ground black pepper
* 1 t leaf marjoram
* 1 t tarragon
* 1 t paprika
* 1 t rosemary leaves
* 2 t rubbed sage
* 2 t celery seed
* 2 t thyme
* 2 t garlic powder
* 2 t onion powder

*Some stores sell two sizes of flakes. Choose the larger size. If only powdered nutritional yeast is available, use half the amount stated above.
Tools

* Cuisinart fitted with a metal blade — OR — blender*
* Large enough airtight container to hold the finished product. Use a Food Saver container if you have one.
* Measuring spoons and cups

*Only use a blender if you are making the recipe as stated. If you double or triple the recipe, you will have a much easier time if you use a Cuisinart.
Directions

1. Measure and place all of the ingredients in the Cuisinart.
2. Process until the mixture is a fine powder.
3. Place ingredients in an airtight container and store in the refrigerator or freezer.

http://webcache.googleusercontent.com/search?q=cache:mBVGOGsriE8J:ths.gardenweb.com/forums/load/recipex/msg0522281311215.html+How+To+Make+Vegetable+Flakes+%26+Powders&cd=58&hl=en&ct=clnk&gl=us&client=firefox-a

I am a member of Soldiers’ Angels and I am looking for recipes for things that I can send to the troops. I have a Cake in a Cup recipe. Any type of dry ingredients where you just have to add water.

Thank you so much for any help that you can give.

Sharon

~~~~~~~~~~~~~~~~~~~~~~~

These are easy enough, but probably too well known to give you something new to try.

Russian Tea
2 c. Tang
2 c. Wylers lemonade mix
2 c. sugar
1/2 c. instant tea
2 tsp. cinnamon
1 tsp. cloves
Mix all ingredients well and store in an air tight container. Add 1 to 2 tablespoon to a 8 ounce cup of hot water, or to taste.

Hot Cocoa Mix
1 c. powdered nondairy coffee creamer
1 c. sifted powdered sugar
1/4 c. cocoa
1/4 c. mint chocolate chips
1/2 c. miniature marshmallows
Combine all ingredients; store in an airtight container.
Makes 2 1/3 cups mix. To make one cup of Hot Cocoa:
Add 2/3 cup boiling water to 1/3 cup Hot Cocoa Mix.

Here’s a couple we sell at craft shows ( in gift mugs ) :

Diane’s Home Cookin Chapter: In a Jar Dustcatchers Crafts , gifts in a Mug

Potato Soup Mix In A Mug

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1-1/2 teaspoons seasoning salt
. Combine all & then divide by measuring 1/2 c. into each small ziploc
bag.

Place 1 mix in a Mug lined with Tissue paper & attach tag & small wire
whisk with ribbon.

Attach Tag:

Empty mix into mug and fill with boiling water, whisk, allow to set 3
minutes, enjoy.
++++++++++++++++++++++++++++++++++++++++++++++

Pasta Alfredo Mix In A Mug

1/3 cup angel hair pasta (broken into pieces)
2 tablespoons + 1 teaspoon Creamy Garlic Alfredo Sauce Mix
1 teaspoon dried parsley flakes
1/4 teaspoon Garlic & Herb Seasoning
Shake of pepper
. Measure into small Ziploc baggie, seal & shake to combine.

Place in a Mug lined with Tissue paper & attach tag & small wire whisk
with ribbon.

Attach Tag:

Empty Mix into mug, add 1 tsp margarine & 1 cup of boiling water, cook
for 3 minutes. Remove from heat and stir well.

+++++++++++++++++++++++++++++++++++++++++++++++++++++

Tortilla Soup Mix In A Mug

3 tablespoons crushed tortilla chips
2 tablespoons instant rice
1 tablespoon Lipton Vegetable Soup Mix
1 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
. Measure all ingredients into a small zip-top plastic bag. Shake to
combine. Tuck plastic bag into a microwavable mug. Attach a gift tag
with the following instructions:

Tortilla Soup: Empty contents of bag into mug. Add 1 cup water. Stir,
and microwave for 1 1/2 to 2 minutes. Stir again. Cover and let sit for
3 minutes. All ready to eat!
++++++++++++++++++++++++++++++++++++++++++++++

Baked Beans in a Mug

1 tablespoon brown sugar
1 tablespoon Bacos (salad topping)
2 teaspoons Country Time lemonade powder (NOT sugar free)
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
Measure all into small Ziploc baggie, seal & shake to combine.

Place the following into a Mug lined with tissue paper & top with bag of
seasonings above.

1 can baked beans or Pork N Beans
. Attach Tag:

Empty beans in to mug, stir in seasonings. Heat for 2-3 minutes,
stopping once or twice to stir.
++++++++++++++++++++++++++++++++++++++++++++++

Lunch In A Mug: Soup

3/4 cup Non-fat dry milk powder
1/4 cup Non-dairy creamer
2 tablespoons Instant chicken bouillon
-granules
1 tablespoon Dried vegetable flakes
1/2 teaspoon Dried parsley flakes
1/2 teaspoon Dried summer savory
1/2 teaspoon Salt
1/4 teaspoon Onion powder
1/4 teaspoon Pepper

To serve: 2 Tbsp uncooked instant rice, optional, 3/4
cup water
. In small bowl, combine milk powder, creamer, bouillon granules,
vegetable flakes, parsley flakes, savory, salt, onion powder and
pepper. Store in airtight container for no longer than 6 months.

To make one serving of soup, place instant rice (Minute Rice) and 3
Tbsp dry soup mix in microwave safe mug. Place 3/4 cup water in 1 cup
measure and microwave on HIGH for 1 1/2 to 3 minutes or until it boils.
Pour boiling water into mug with rice and soup mix; stir. Cover with
plastic wrap and let stand for 5 minutes or until rice is tender.
+++++++++++++++++++++++++++++++++++++++++++++++=

Peach Cobbler Mix In A Mug

2 tablespoons sugar
2 tablespoons flour
1/4 teaspoon baking powder
Measure all into small Ziploc baggie, seal & shake to combine.
1 (4 ounce) container snack size peaches
. Place the peaches cup in a mug lined with tissue paper, add the cobbler
mix on to .

Attach Tag:

Melt 1 T. margarine in mug & melt, when done, add mix & 2 T. Milk,
whisk well. add peaches on batter and cook 2 more minutes.
++++++++++++++++++++++++++++++++++++++

Ambrosia Pudding Mix In A Mug

2 tablespoons banana cream instant pudding
4 vanilla wafers, broken into small pieces
2 tablespoons flaked coconut
2 teaspoons very finely chopped pecans
1/4 teaspoon cherry gelatin
. Measure all into small Ziploc baggie, seal & shake to combine.

1/4 cup mini marshmallows, measured into a small ziploc bag & sealed. 1
(4 oz) snack size pineapple tidbits

Place the pineapple cup in a mug lined with tissue paper, add the
ambrosia mix & marshmallow bag to the top.

Attach Tag:

Empty pineapples into your mug, add ambrosia mix, stirring well.

Place in fridge for 10 minutes to set, top with marshmallows, stir &
serve immediately.
+++++++++++++++++++++++++++++++++++++++++++++++

Chocolate Fudge Mix In A Mug

1/4 cup semi sweet chocolate chips
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts

Measure into small Ziploc baggie, seal & shake to combine

1/2 cup mini marshmallows : measured into a separate small baggie
. Place in a Mug lined with Tissue paper, attach pretty tag & tiny wooden
spoon.

Attach Tag:

Combine Fudge Mix, 2 1/2 T. Margarine & cook in microwave 3 minutes.
Remove & quickly stir in marshmallows, until well melted.

Cool 5-7 minutes and then place in fridge for 8-10 minutes to set.

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Make Your Own Mixes & Convenience Foods
by Amy Clark
Introduction

Have you ever run out of an essential ingredient to your cooking? I know that I have done this many times. It can be particularly frustrating when you happen to be in the middle of making a dish and can’t proceed until you hit the supermarket. Wouldn’t it be great to have a few recipes in your back pocket for times like these?

Not only are these recipes easier on your wallet than the store bought varieties, but they can also be better for you. Many seasoning packets and mixes are riddled with MSG and other additives- things that our tired bodies just don’t need. Instead of reaching for that prepackaged mix, reach for these recipes instead. Feel free to make adjustments to your own tastes and dietary needs.

Homemade Pumpkin Pie Seasoning Mix (submitted by Marva)

Ingredients

4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

Mix well. Store in an airtight container. Use this as a substitute for store bought pumpkin pie spice. Yield: 7 1/2 teaspoons.

Homemade Poultry Seasoning Mix

Ingredients

2 tsp. ground sage
1 ½ tsp. ground thyme
1 tsp. ground marjoram
¾ tsp ground rosemary
½ tsp nutmeg
½ tsp finely ground black pepper

Mix well. Store in an airtight container. Use this as a substitute for store bought poultry seasoning.

Homemade Rice Seasoning Mix

Ingredients

¾ cup chicken bouillon granules
½ cup dried parsley
1 tbsp. basil
1 tbsp dill weed
2 tbsp, dried onion flakes
1 tsp seasoning salt
2 tsp garlic powder
1 tsp lemon pepper seasoning
1 cup almonds, coarsely chopped (optional)

Mix together and store in an airtight container. When preparing rice, combine 1 cup rice, 2 cups water, and three tablespoons of the seasoning. Bring your water to a boil and add rice & seasoning. Reduce to simmer and cook for eighteen minutes.

Homemade Baking Mix (AKA Bisquick)

Ingredients

5 ½ cups sifted flour
1 tsp baking soda
3 tbsp baking powder
1 cup shortening

Mix all ingredients well until crumbly. Store in an air tight container.

Homemade Italian Dressing Seasoning Mix

Ingredients

1 ½ tsp garlic powder
1 tbsp onion powder
2 tbsp ground oregano
1 tbsp dried parsley
1 tbsp granulated sugar
2 tbsp salt (adjust to your own personal preference)
1 tsp black pepper
1 tsp ground basil
¼ tsp ground thyme
½ tsp dried celery flakes

Mix all ingredients together and store in an airtight container. To prepare the dressing: Mix two tablespoons of the mix with ¼ cup vinegar, 2 tablespoons of water, and ½ to 2/3 cup olive oil or canola oil.

Homemade Ranch Dressing Mix

Ingredients

½ cup dry buttermilk
1 tbsp dried parsley, crushed
1 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1 tsp salt
½ tsp garlic powder
¼ tsp ground pepper

Combine all ingredients in your food processor and grind until it becomes a fine powder. Store in an airtight container. To prepare the dressing: Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

Make-Your-Own Pumpkin Puree

Ingredients

Pumpkins

Cut up your pumpkin and dscard peels and any blackened areas. Prepare the pumpkin as you would squash by cutting it into small cubes. Fill a pot with the pumpkin and two inches of water. Cover and boil until soft. Drain water and process in the blender. Freeze in a freezer bag in two cup portions (approximately the size of a can of pumpkin). When puree is thawed it will be a little more watery than the canned version. Just drain a little of the water off and use as directed in your recipe.

Homemade Croutons

Ingredients

6 slices of bread (any kind, but don’t tell Martha!)
¼ cup olive oil
1 tsp basil
1 tsp oregano, liberal sprinkling of garlic salt (to taste)

Preheat oven to 350 degrees. Cube bread into desired size and toss into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container.

Make-Your-Own Stove Top Stuffing

Ingredients

6 cups cubed bread
1 tbsp parsley flakes
3 tbsp chicken-bouillon powder
¼ cup dried minced onion
½ cup dried minced celery (or fresh celery may be sautéed and added just before cooking)
1 tsp thyme
1 tsp pepper
½ tsp sage
1/3 tsp salt

Preheat the oven to 350 degrees. Spread the cubes on a cookie sheet and bake for eight to ten minutes, turning to brown evenly. Cool. In a plastic bag or bowl, toss the cubes with the rest of the ingredients until well coated. Store in a tightly closed container in the pantry for up to four months, or in the freezer for up to a year. To use: Combine two cups stuffing mix with ½ cup water and 2 tablespoons melted butter. Stir to combine thoroughly. Warm on the stove top or in a microwave. Stir again just before serving.

Homemade Shake & Bake

Ingredients

4 cups flour
4 cups ground inexpensive crackers
4 tbsp salt
2 tbsp sugar
2 tsp garli powder
2 tsp onion powder
3 tbsp paprika
¼ cup vegetable oil

Mix well and store indefinitely in the refrigerator in a covered container.

Homemade Onion Soup Mix

Ingredients

¾ cup instant minced onion
4 tsp onion powder
1/3 cup beef-flavored bouillon powder
¼ tsp celery seed, crushed
¼ tsp sugar

Mix all the ingredients and store in an airtight container. To use, add two tablespoons mix to one cup boiling water. Cover and simmer for fifteen minutes.

Make-Your-Own Canned Tomato Soup

Ingredients

6 ounce can tomato paste
24 ounces milk
1 tsp salt
1 tsp celery seed

Put tomato paste in a small saucepan. Add the milk, salt, & celery seed. Cook on medium-high heat, stirring occasionally.

Homemade Chocolate Syrup

Ingredients

½ cup cocoa
1 cup water
2 cups sugar
1/8 tsp salt
¼ tsp vanilla

Mix the cocoa & the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil three minutes. Add the salt & the vanilla. Pour into a sterilized pint jar, and store covered in the refrigerator.

Homemade Pancake Syrup

Ingredients

3 cups granulated sugar
1 ½ cups water
3 tbsp molasses
1 tsp vanilla
2 tsp butter flavoring
1 tsp maple extract

Bring all of the ingredients to a boil, stirring until the sugar dissolves. Turn off burner, but leave pot on burner until the bubbling stops.

Homemade Sweetened Condensed Milk

Ingredients

1 cup instant nonfat dry milk solids
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted margarine

Combine all ingredients and process with an electric mixer until smooth. This can be stored in the refrigerator until it is ready to be used.

Homemade Condensed Cream of Chicken Soup

Ingredients

1 ½ cups chicken broth
½ tsp poultry seasoning
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp salt
¼ tsp parsley
Dash of paprika
1 ½ cups milk
¾ cup flour

In a medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two. In a bowl, whisk together the remaining one cup of milk and flour. Add to boiling mixture and continue whisking briskly until the mixture boils and thickens.

Hobo Pop Tarts

Ingredients

1 package of store-bought pie crust
Jelly of your choice

Roll the dough out flat on a cookie sheet and score it with a knife into squares. Bake until almost done (as directed on the packaging). Spread with jelly or preserves. Bake three more minutes. Put two of the squares together to make a homemade toaster pastry.

Homemade Cocoa Mix

Ingredients

4 cups nonfat dry milk powder
1 ½ cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 oz) package instant chocolate pudding mix

Place all ingredients in a large bowl and mix together. Place mix in a sifter and sift to make a really fine powder (or you can use your food processor for this step). Store in an airtight container. Add ½ cup of mix to an 8 ounce mug and fill with hot water

Homemade Vanilla Chai Tea Mix

Ingredients

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper

Combine all ingredients in a food processor and blend until it is a fine powder. Add two-three tablespoons of mix to 8 ounces of hot water or milk.

http://www.familyoven.com/offsite?r_id=39033&u=http://allrecipes.com/Recipe/Zucchini-Carrot-Muffins/Detail.aspx

Submitted By: Anita Sterrett
Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ready In: 35 Minutes
Servings: 16
“In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. ‘They make great snacks and are wonderful for dessert when spread with cream cheese frosting,’ she notes.”
Ingredients:
1 (18.5 ounce) package carrot cake mix
1 egg
1/2 cup applesauce
1/4 cup vegetable oil

1 1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans
Directions:
1. In a mixing bowl, combine the cake mix, egg, applesauce and oil; mix well. stir in the zucchini, raisins and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25-30 minutes or until muffins test done.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 8/28/2010

http://www.familyoven.com/offsite?r_id=39067&u=http://allrecipes.com/Recipe/Zucchini-Fruit-Cocktail-Loaf/Detail.aspx

Zucchini Fruit Cocktail Loaf

recipe image
Rated: rating
Submitted By: Margaret Sercer
Prep Time: 15 Minutes
Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes
Servings: 32
“I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moisture—and it worked.”
Ingredients:
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups chopped peeled zucchini
1 (16 ounce) can fruit cocktail, drained

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 cup chopped walnuts
Directions:
1. In a large mixing bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 8/28/2010