Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Tygacil (tigecycline): Label Change - Increased Mortality Risk
AUDIENCE: Infectious Disease, Critical Care Medicine, Internal Medicine
ISSUE: FDA reminded healthcare professionals of an increased mortality risk associated with the use of the intravenous antibacterial Tygacil (tigecycline) compared to that of other drugs used to treat a variety of serious infections. The increased risk was seen most clearly in patients treated for hospital-acquired pneumonia, especially ventilator-associated pneumonia, but was also seen in patients with complicated skin and skin structure infections, complicated intra-abdominal infections and diabetic foot infections. FDA has updated sections of the Tygacil drug label to include information regarding increased mortality risk of Tygacil.
BACKGROUND: Tygacil is approved by FDA for the treatment of complicated skin and skin structure infections, complicated intra-abdominal infections, and community acquired pneumonia. Tygacil is not approved for the treatment of hospital-acquired pneumonia (including ventilator-associated pneumonia) or diabetic foot infection. The increased risk was determined using a pooled analysis of clinical trials. See the Data Summary section of the FDA Drug Safety Communication for additional details.
RECOMMENDATION: Alternatives to Tygacil should be considered in patients with severe infections. Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of this product 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 a link to the FDA Drug Safety Communication, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
http://www.fda.gov/Safety/Recalls/ucm224627.htm
QUESERIA CHIPILO INC. Recalls Cheese Products Because of Possible Health Risk
Company Contact:
61 Willet St
Passaic NJ, 07055
(973)-685-7148; (301)-433-1098
For Immediate Release – August 26, 2010 QUESERIA CHIPILO INC. is announcing a recall of the following cheese products, all date codes up to and including September 26, 2010 – Fresco and Nov 25, 2010 – Oaxaca.
Oaxaca String Cheese
Queso Fresco
The Cheese products may be contaminated with Listeria monocytogenes. This 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, infection can cause miscarriages and still births among pregnant women.
The recalled cheese was distributed in New Jersey, New York, Maryland, Delaware, CT, and Virginia to retail stores and wholesalers.
THE PRODUCT IS SOLD UNDER THE BRAND NAMES OF
QUESERIA CHIPILO
CHIPILO
AZTLAN
PRODUCT PACKAGING UPC SIZE
Oaxaca String Cheese 890073001000 10lbs Plastic package with sell-by-label
Oaxaca String Cheese 890073001017 5lbs Plastic package with sell-by-label
Oaxaca String Cheese 890073001024 14oz Plastic package with sell-by-label
Queso Fresco 089007300115 14oz Plastic package or plastic bag package with sell-by-label
The firm also manufactures cheese for Mi Pueblito’s brand
PRODUCT PACKAGING UPC SIZE
Oaxaca String Cheese 024077102245 10lbs Plastic package with sell-by-label
Oaxaca String Cheese 024007101003 14oz Plastic package with sell-by-label
Oaxaca String Cheese UPC no available 14oz Plastic package with sell-by-label
The problem was detected by FDA sampling at the facility and in finished product
No illnesses have been reported to date in connection with this problem. Consumers who have purchased these products are urged to return them to the place of purchase for a full refund. Consumer with question may call the company at 973-685-7148 Monday-Friday, 8:00 – 3:00 p.m.
###
http://www.fda.gov/Safety/Recalls/ucm224675.htm
P&G Voluntarily Recalls a Small Amount of Dry Cat Food
Company Estimates Fewer Than 60 Bags Purchased
Company Contact:
Jason Taylor, P&G
513-622-3205
FOR IMMEDIATE RELEASE – August 31, 2010 – CINCINNATI, The Procter & Gamble Company (P&G) is voluntarily recalling a small number of bags from a specific lot of one of its dry cat food products due to potential salmonella exposure.
No illnesses have been reported, and no other Iams pet food products are involved.
Only one code date is affected by this announcement:
Product Name
Version
Code Date
UPC Code
Iams Indoor Weight Control with Hairball Care dry cat food
6.8 lb bag
02304173 (B1-B6)
1901403921
The company successfully traced and retrieved nearly all of the affected product and estimates that fewer than 60 bags from this production run may have been purchased by consumers.
This production run was sold through a single retailer in the following states: Illinois, New Mexico, Texas, Missouri, Iowa, Nebraska, Oklahoma, Kansas, Wisconsin, South Dakota, North Dakota, Montana, Wyoming and Colorado.
Consumers who have purchased one of these few bags with the specific code date listed above should discard it. For a product replacement or refund, please call P&G toll-free at 800-862-3332 (Monday – Friday, 9:00 AM to 6:00 PM EST).
People handling dry pet food can become infected with salmonella, especially if they have not thoroughly washed their hands after having contact with surfaces exposed to this product. Healthy people infected with salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.
Pets with salmonella infections may have decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - September 1, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Website. The Weekly Harvest Newsletter is also available online.
http://attra.org/newsletter/archives.html#wh
News & Resources
* Conservation Program Expanded in Indiana
* AWA Program to Help New Egg Producers
* New Publication Provides Energy Efficiency Information for Poultry Producers
* USDA to Fund School Garden Programs
* Goat Management Tool Available
* Synthetic Methionine Use Extended for Organic Poultry Producers
Funding Opportunities
* Georgia Targeted Program Delivery and Outreach Grant
* Minnesota Agriculture Literacy Grant
* North Central SARE Farmer Rancher Grant
Coming Events
* Growing Power’s Urban and Small Farm Conference
* Raw Milk Dairy Days
* Oklahoma Meat Goat Boot Camp
__________________________________________________
News & Resources
Conservation Program Expanded in Indiana
Agriculture Secretary Tom Vilsack announced a significant expansion of Indiana’s Conservation Reserve Enhancement
Program (CREP), a federal/state conservation program that addresses targeted agriculture-related environmental concerns. CREP is part of the Conservation Reserve Program, a private land conservation program with more than 31 million acres enrolled nationwide. Through Indiana’s CREP, producers voluntarily restore riparian buffers and wetland areas through financial aid and technical assistance, reducing sediment and nutrient run-off and enhancing wildlife habitat. The original goal of Indiana’s CREP was to enroll 7,000 acres in three watersheds. With this expansion, CREP will now be available to include landowners in 11 Indiana watersheds located in all or portions of 65 counties with a total enrollment goal of 26,250 acres. Sign-up for enrollment under the expanded CREP agreement will begin Aug. 27, 2010, and is scheduled to continue until the goal of 26,250 acres is complete.
http://bit.ly/d588cb
AWA Program to Help New Egg Producers
In response to the recent massive egg recall, Animal Welfare Approved is pleased to announce that it will make its consulting services available at no charge to any farmer wishing to start up a pasture-based egg operation. “AWA farmers who are raising laying hens are already experiencing a significant increase in demand for pastured eggs and many are concerned they cannot satisfy it. That’s why we are encouraging farmers to contact us for set-up advice,” says Program Director Andrew Gunther. Farmers interested in learning more, or for information on AWA’s mentoring program matching new and experienced farmers, call 1-800-373-8806 or e-mail info@AnimalWelfareApproved.org
New Publication Provides Energy Efficiency Information for Poultry Producers
Efficient fans are essential for proper ventilation of poultry production facilities. A new publication from Iowa State University Extension explains the factors farmers should consider to address energy efficiency when selecting or upgrading fans. “Energy Efficient Fans for Poultry Production,” addresses considerations when selecting a fan, such as air delivery, static pressure, fan efficiency and ratings by independent laboratories. It also describes factors that affect fan performance.
http://www.extension.iastate.edu/news/2010/aug/122601.htm
USDA to Fund School Garden Programs
Agriculture Secretary Tom Vilsack announced that USDA will establish a People’s Garden School Pilot
Program to develop and run community gardens at eligible high-poverty schools; teach students involved in the gardens about agriculture production practices, diet, and nutrition; and evaluate the learning outcomes. This $1 million pilot program is authorized under the Richard B. Russell National School Lunch Act. A cooperative agreement will be awarded to implement a program in up to five states. To be eligible as project sites, schools must have 50 percent or more students qualifying for free or reduced-price school meals. Produce raised in the gardens can be used in the schools’ meals and by student households, local food banks, or senior center nutrition programs. Through this pilot program, the USDA Food and Nutrition Service seeks to identify models of successful school garden initiatives which then can be marketed to the K-12 community for inspiration, ideas, and replication.
http://bit.ly/a2dOU8
Goat Management Tool Available
Goat producers now have a new tool to help manage their herds. The Meat Goat Management Wheel (http://extension.missouri.edu/publications/DisplayPub.aspx?P=MP913) - jointly developed through a partnership of University of Missouri Extension, the National Center for Appropriate Technology, Missouri State University and Lincoln University - helps goat farmers refine their schedule to enhance goat production. The wheel lists 17 steps, beginning with managing bucks and evaluating does’ body condition before breeding begins, through analyzing and scheduling animal replacement strategy, to market strategy after the kids have been weaned. In combination with a wall calendar, the easy-to-use tool helps producers stay on schedule and know when to carry out important goat herd management operations.
http://extension.missouri.edu/news/DisplayStory.aspx?N=878
Synthetic Methionine Use Extended for Organic Poultry Producers
The U.S. Department of Agriculture’s National Organic Program (NOP) announced an amendment to the National List of Allowed and Prohibited Substances. The amendment extends the use of methionine in organic poultry production. Published in the Federal Register as an interim rule with request for comments, it extends the allowance for methionine in organic poultry production until Oct. 1, 2012, with the following maximum allowable limits of methionine per ton of feed: 4 pounds for layers, 5 pounds for broilers, and 6 pounds for turkeys and all other poultry. The National Organic Standards Board determined that the loss of the use of synthetic methionine would disrupt the organic poultry market and cause substantial economic hardship to organic poultry operations.
http://bit.ly/a4ixFm
Related ATTRA Publication: Organic Poultry Production: Providing Adequate Methionine (http://attra.ncat.org/attra-pub/methionine.html)
>> More Breaking News (http://attra.org/news/)
__________________________________________________
Funding Opportunities
Georgia Targeted Program Delivery and Outreach Grant
The purpose of this Outreach funding opportunity is to improve delivery of USDA programs in the state of Georgia, and to increase opportunities for underserved individuals, groups, and communities to participate in USDA programs. Outreach projects are expected to alert Georgia NRCS staff about the importance of working with underserved individuals, groups, and communities. In addition, these projects will improve Georgia NRCS program delivery to underserved populations.
Proposals are due September 27, 2010.
http://www07.grants.gov/search/search.do?&mode=VIEW&oppId=56926
Minnesota Agriculture Literacy Grant
This grant program offers cash awards to K-12 educators who bring agriculture and food systems education “to life” in their classroom or school. Non-formal education applications will also be considered if the funds are available.
Proposals are due September 15, 2010
http://www.mda.state.mn.us/grants/grants/minigrant.aspx
North Central SARE Farmer Rancher Grant
NCR-SARE has allocated about $400,000 for the 2010 Farmer/Rancher Grant Program. Competitive grants of up to $6,000 are available for individual farmers and ranchers, and grants up to $18,000 are available for groups of three or more farmers from separate operations who are interested in exploring sustainable agriculture. NCR-SARE Farmer Rancher Grants provide opportunities for farmers and ranchers to use Sustainable Agriculture practices and their own innovative ideas to solve problems on the farm or ranch, and to share their ideas with others.
Proposals are due December 2, 2010
http://www.sare.org/NCRSARE/prod.htm
>> More Funding Opportunities (http://attra.org/funding/)
__________________________________________________
Coming Events
Growing Power’s Urban and Small Farm Conference
September 10-12, 2010
Milwaukee, Wisconsin
Hosted by Growing Power—a national organization headed by the sustainable urban farmer and MacArthur Fellow Will Allen—this international conference will teach participants how to plan, develop and grow small farms in urban and rural areas. Learn how you can grow food year-round, no matter what the climate, and how you can build markets for small farms. See how you can play a part in creating a new food system that fosters better health and closer-knit communities.
http://www.growingpowerfarmconference.org/
Raw Milk Dairy Days
September 11-12, 2010
Massachusetts
Ten Massachusetts dairies that sell raw milk will open up their farms for tours and other activities on Saturday, September 11 and Sunday, September 12. Visit your local dairy and learn why raw milk tastes so good and why it’s so good for you!
http://www.nofamass.org/programs/organicdairy/dairyday10.php
Oklahoma Meat Goat Boot Camp
September 27-29, 2010
Ada, Oklahoma
This workshop will cover the basics for meat goat production, including health care, nutrition, equipment, and more.
http://oklagoats.com/home.aspx
>> More Events (http://attra.org/calendar/)
__________________________________________________
New & Updated Publications
Sheep: Sustainable and Organic Production
http://attra.ncat.org/attra-pub/PDF/sheep.pdf
Western Sustainable Agriculture Research & Education (SARE) Farm Internship Curriculum and Handbook
http://attra.ncat.org/intern_handbook/
Organic Poultry Production: Providing Adequate Methionine
http://attra.ncat.org/attra-pub/PDF/methionine.pdf
Question of the Week
What information can you give me on controlling thistles in my pastures?
http://attra.ncat.org/calendar/question.php/2010/08/30/what-information-can-you-give-me-on-controlling-thistles-in-my-pastures
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA on the Radio
Learn more about organic certification by tuning into next week’s Sustainable Agriculture Spotlight: USDA Certified Organic: What it means for you
Tuesday, September 7
10 a.m. PDT/1 p.m. EDT
http://www.voiceamerica.com/voiceamerica/vshow.aspx?sid=1565
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.org/espanol/boletin.php
__________________________________________________
Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup
Comments? Questions?
Contact us (http://attra.org/management/contact.html)
Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online (http://attra.org/newsletter/archives.html). ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT)(http://www.ncat.org). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service. (http://www.rurdev.usda.gov/rbs/index.html)
Visit the NCAT Web site for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php
copyright 2010 NCAT
This is a gold mine find! Just Wow!!
Urban Farm Hub’s First Sponsor: Kippen House Chicken Coops | Urban ...
By Emily Knudsen
Urban Farm Hub would like to announce and thank our very first sponsor:
Kippen House! Kippen House chicken coops were designed with the urban
farmer in mind.
http://www.urbanfarmhub.org/2010/09/sponsor-kippen-house-garden-roof-chicken-coops/
Urban Farm Hub
http://www.urbanfarmhub.org/
5 Reasons Why Chickens Belong in Your City, Town, or Neighborhood ...
By geobear7
We can’t even begin to detail all of the information crammed into Foreman’s
459-page ultimate guide to raising urban chickens, ranging from lobbying
your local government to make raising an urban micro-flock legal, and from
choosing location-appropriate breeds ... Because factory-farm operations
prefer pretty much the same type of high-volume laying breeds (or in the
case of meat, heavy, fast-growing meat birds), the preservation of rare,
heritage breeds is threatened. ...
http://foodfreedom.wordpress.com/2010/09/01/5-reasons-why-chickens-belong-in-your-city-town-or-neighborhood/
Food Freedom
http://foodfreedom.wordpress.com/
Oh my, the mother lode! Thanks so much for the post ... already downloading materials for family members.
Down (Town) on the Farm
Skeptics are quick to note that, in the current economic climate, where many developable
properties remain fallow, urban agriculture presents itself as an attractive interim
use. But, as Kalin of Virtually Green notes, as the economy improves urban farms
may be dislocated and left to the wayside unless the green building movement can
absorb these farms and produce a similar level of food.
Kalin is putting his energy toward what he considers a more sustainable solution.
In nearby Concord, Calif., a city of about 125,000 people located just 31 miles
east of San Francisco, Kalin, through the Sustainable Commercial Urban Farm Incubator
(SCUFI), is trying to create a commercially viable urban farm model that can be
replicated elsewhere.
City gardens keep sprouting up in Vancouver
I can’t help but laugh watching Sara Mullin water her crop of just-planted winter
vegetables - beets, parsnips, and kale - in the parking-lot-turned-garden behind
her Quebec Street apartment building, Quebec Mansions. Garden hose in one hand,
iPhone in the other, the ringletted, Western-shirt-wearing 27-year-old sprays her
plants to an indie-rock soundtrack, only it isn’t a recorded accompaniment - the
local band Bend Sinister is practicing in one of the building’s suites.
It’s this classic East Van hipster cliché that makes me laugh, but I have to admit:
I’m envious.
Harvest produce at the grocery store
The do-it-yourself grocery store concept called Agropolis combines hydroponic, aeroponic
and aquaponic farming to grow vegetables without soil in an urban environment. Shoppers
will come in and see all the produce growing on-site and point to what they want.
Nutrients from fish in aquaculture tanks goes to feed the plants, and the whole
place becomes an ecosystem. A restaurant there will also serve produce from the
urban farm.
Victory garden revisited in Chicago
A vacant lot at Peterson and Campbell avenues in Chicago’s West Ridge neighborhood
has blossomed this summer into a vibrant urban garden - and something of a living
historical monument. Once the site of a World War II victory garden, the long-fallow
property near the northern edge of the city is blooming again with everything from
tomatoes to corn.
Reviving the nearly 70-year-old wartime campaign to replenish scarce produce, the
Peterson Garden Project is true to its roots, but also reflective of a growing trend
toward localized, community-based agriculture.
African Urban Harvest: Agriculture in the Cities of
Cameroon, Kenya and Uganda
How much does urban agriculture help feed and support the billions of people living
in the world’s towns and cities? How could it do this better? Crop cultivation and
livestock- raising have long histories in urban Africa, as in other areas of the
world, but broad awareness among researchers and policy makers of either the history
or the contemporary facts of life in African urban development is much more recent.
With a majority of the continent’s population expected to be classified as urban
in about 20 years, and its urban population spending as much as 80 percent of their
household budgets on food, this book seeks to answer the two timely questions above
with practical proposals for technical interventions and policy support.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Read all stories here.
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103654460350&s=1304&e=001V7sFHagy17fH0mii8s3oyJGJaHVAt52R-7bT5C8-aiyAvgk3mEGY16BltXpS0U3rnUfVcIVljErihVYT3BHdnchBIHWOGHnnDlNk-LEegj0qxOi2XSTRhw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
This message consists of the following:
1. Toshiba Recalls T Series Notebook Computers Due to Burn Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10330.html
2. No Specific Cause Found Yet Linking Dry Max Diapers to Diaper Rash,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10331.html
http://www.fda.gov/Safety/Recalls/ucm224843.htm
Good Taste Noodle MFG Recalls “Egg Noodles and Wonton Skins” Because Of Possible Health Risk
Fri, 03 Sep 2010 07:15:00 -0500
Good Taste Noodle MFG. of Chicago, IL, is recalling its “EGG NOODLES and WONTON SKINS, labeled with production date from June 19, 2010 to August 19, 2010”, because they have the potential to be contaminated with salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune system. Healthy persons infected with salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
Cream Cheese Apricot Bread
One slice just won’t be enough
From, “
California Sizzles
...Easy and Distinctive Recipes for a Vibrant Lifestyle,” published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Batter:
* 1 cup dried apricots, cut into thin strips
* 1/2 cup raisins
* 4 Tablespoons butter, room temperature
* 1/2 cup sugar
* 1/2 cup packed light brown sugar
* 1 large egg, room temperature
* 2 cups all purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup orange juice
* 1/2 cup chopped walnuts
Filling:
* 6 ounces cream cheese, room temperature
* 1 large egg, room temperature
* 1 Tablespoon grated orange zest
TO PREPARE:
1. Preheat oven to 350 degrees. Prepare Batter: Combine apricots and raisins in a small bowl. Add boiling water to cover. Let stand 30 minutes, then drain.
2. In a bowl, beat butter and sugars until creamy. Beat in egg.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture alternately with orange juice to butter mixture. Stir in apricots, raisins and walnuts.
4. Prepare Filling: Place all ingredients in a food processor and process until smooth.
5. Pour 2/3 of Batter into greased and floured 9x5-inch loaf pan. Top with Filling, then Batter. Insert a knife and swirl to marbleize.
6. Bake for 55–60 minutes, or until golden. Cool 10 minutes, then turn out onto wire rack.
NOTE: Can refrigerate for 1 week or freeze up to 2 months.
YIELDS: 1 loaf
<< Previous Recipe: Almond Toffee
View More Recipes >>
Creamy Noodles
This is so easy and has a very good flavor.
Recipe By : Brenda Nolen of Folsom, Louisiana
Serving Size : 6 Preparation Time:
Categories : Pasta
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
8 ounces uncooked thin spaghetti
3 cloves garlic, minced
3 tablespoons butter, divided
6 ounces fat-free cream cheese, cubed
3 tablespoons reduced-fat sour cream
3 tablespoons fat-free milk
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon white pepper
4 1/2 teaspoons minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a large
saucepan, sauté garlic in 1 tablespoon butter until tender. Add the cream
cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and
remaining butter. Cook and stir over low heat just until smooth (do not
boil). Remove from the heat. Drain spaghetti; toss with cream sauce.
Sprinkle with parsley.
Recipe Author: Brenda Nolen of Folsom, Louisiana
Recipe Source: Taste of Home Comfort Food Diet Cookbook
Author Note: There’s lots of garlic flavor in this filling side dish. I like
it with grilled chicken but it works wonderfully with nearly any menu.
Messages in this topic (1)
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipeCollectors2/
3. OREO Triple Layer Chocolate Pie
Posted by: “Tracy
OREO Triple Layer Chocolate Pie
32 OREO Chocolate Sandwich Cookies, divided (about 3/4 of 1 lb. 2 oz. bag)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 small pkgs. JELL-O chocolate flavor instant pudding mix
8 oz. Cool Whip, divided
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up
side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat
with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon
1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping
into remaining pudding; spread over pudding layer in crust. Chop remaining 8
cookies; stir into remaining whipped topping. Spread over pie. Refrigerate 4
hours or until set.
________________________________________________________________________
4a. Chicken and Dumplings
Posted by: “Tracy
Chicken and Dumplings
4 cups chicken broth
1/2 cup sliced celery
1/2 cup sliced carrots
1/2 cup chopped onions
1/2 cup potatos, peeled and cubed
1 tsp. dried parsley flakes
DUMPLINGS:
2 cups biscuit or jiffy baking mix
2/3 cup milk
1/2 tsp. parsley flakes dried
CHICKEN:
3 cups cooked cubed chicken, either breast cut up or left-over chicken cut up
In a 5-quart pot or kettle combine broth veggies parsley bring to boil. For
dumplings, combine bicuit mix, milk, parsley just until moistened. Drop by
tablespoons into boiling broth
________________________________________________________________________
5. Ranch Mac & Cheese
Posted by: “Tracy
Ranch Mac & Cheese
16 oz. pkg. elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 tsp. garlic salt
1 tsp. garlic pepper blend
1 tsp. lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a Dutch oven,
combine the milk, butter, dressing mix and seasonings; heat through. Stir in
Monterey Jack and Colby cheeses until melted. Stir in sour cream. Drain
macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan
cheese. Yield: 8 servings.
-Taste of Home
________________________________________________________________________
6. Barbecued Pork Chop Supper (crockpot)
Posted by: “Tracy
Barbecued Pork Chop Supper (crockpot)
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2-inch thick and 8 oz. each)
1 tsp. salt
1/4 tsp. pepper
28 oz. bottle barbecue sauce
1 cup ketchup
1 cup cola
2 Tbs. Worcestershire sauce
Place potatoes and carrots in a 5-quart slow cooker. Top with pork chops.
Sprinkle with S&P. In a small bowl, combine the barbecue sauce, ketchup, cola
and Worcestershire sauce; pour over chops. Cover and cook on low for 8-9 hours
or until meat and vegetables are tender. Yield: 8 servings.
-Taste of Home
________________________________________________________________________
7a. Apple Cake
Posted by: “Tracy
Apple Cake
3 eggs
1 cup vegetable oil
1-3/4 cups sugar
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups chopped apples
Mix all the ingredients together and put into a 13x9 pan. Bake at 350 for 40
minutes. Let cool and then sift some powdered sugar over it and it is ready to
eat.
________________________________________________________________________
8. Applesauce Pie
Posted by: “Tracy
Applesauce Pie
10 large Granny Smith apples, peeled and chopped
1 large lemon, sliced and seeded
2-1/2 cups sugar
3 Tbs. butter or margarine
1 tsp. vanilla extract
15 oz. pkg. refrigerated pie crust
Whipped cream, optional
Cook first 3 ingredients in a Dutch oven. Cook over medium heat, stirring
often, for 35 minutes or until thickened. Remove from heat and discard lemon
slices. Add butter and vanilla; cool.
Fit 1 pie crust into a 9-inch pie plate according to package directions. Pour
applesauce mixture into crust. Roll remaining to press out fold lines and cut
into 1/2-inch strips. Arrange strips in a lattice design over filling. Fold
edges under and crimp.
Bake on lowest oven rack for 30 to 35 minutes at 350 until golden. Shield pie
with aluminum foil to prevent excessive browning.
-52nd Annual Cookbook, 2006
Parkersburg News & Sentinel
________________________________________________________________________
9a. Creamy Vegetable Soup
Posted by: “Mary
Creamy Vegetable Cheese Soup
2 quarts water
2 cups diced potatoes
1/2 cup chopped onion
2 cups chopped celery
1 (16 oz) pkg frozen mixed vegetables
2 cans cream of chicken soup
1 lb processed cheese food (eg Velveeta)
In a large saucepan, combine the water, potatoes and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.
________________________________________________________________________
10. Hot Dog Noodle Casserole
Posted by: “Mary
Hot Dog Noodle Casserole
1 (10 oz) pkg frozen chopped spinach, thawed
1 (8 oz) pkg wide egg noodles
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 lb hot dogs, sliced into circles
1 lb frozen green peas, thawed
4 slices bacon, fried and crumbled
Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 13x9-inch baking dish. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain and place on top of spinach in baking dish. Preheat oven to 350 degrees. In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles. Cover dish with aluminum foil and bake at 350 degrees for about 45 minutes, or until heated through. Sprinkle with peas and bacon and heat in oven until peas are just hot.
________________________________________________________________________
11. Chicken and Noodle Casserole
Posted by: “Mary
Chicken and Noodle Casserole
2 chicken breast halves, cooked and cubed
1 (16 oz) pkg wide egg noodles
1 (15 oz) can mixed vegetables
1 cup frozen broccoli
1 can cream of potato soup
1 can cream of broccoli soup
1/4 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
1/2 cup milk
2 cups shredded Colby or cheddar cheese
Cook noodles according to package directions. Drain. In a 2-quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 13x9-inch pan. Cover. Bake at 350 degrees for 20 minutes. Cover with the cheese, and bake uncovered for an additional 15 minutes.
________________________________________________________________________
12. Hotdish No One Likes
Posted by: “Mary
Hotdish No One Likes
8 potatoes, peeled and sliced thin
4 carrots, sliced thin
1 lb ground beef
2 cans tomato soup
Preheat oven to 350 degrees. In a 13x9-inch baking dish, combine potatoes, carrots and ground beef. Spread the tomato soup over top. Cover dish, and bake in preheated oven for 60 to 75 minutes. Remove from oven, and let sand 5 minutes before serving.
________________________________________________________________________
13. Danish Sugar Drops (Zuckerkager)
Posted by: “Jennifer
The Great Scandinavian Baking Book
Danish Sugar Drops (Zuckerkager)
1 1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 tsp vanilla
3 cups cake flour
1/2 tsp cream of tartar
Cover the baking sheets with parchment paper or lightly grease grease and flour the baking sheets.
In a large bowl, cream the butter and sugar until smooth and light. Beat in the eggs and vanilla. Mix the flour with the cream of tartar. Add to the creamed mixture. Drop by teaspoonfuls onto the prepared baking sheets, about 2 inches apart. Bake for 8 minutes or until the cookies have a golden brown edge but not completely browned in the center. If using parchment paper, allow to cool right on the paper. If not, remove the cookies while hot. Then cool on wire racks. Makes about 8 dozen cookies
Jennifer
________________________________________________________________________
14. Blue Ribbon Strawberry Cake
Posted by: “Jackie in MI”
Blue Ribbon Strawberry Cake
1 (18.25-ounce) package yellow cake mix
1 quart strawberries, hulled and sliced
1/2 cup granulated sugar
1 (16-ounce) container frozen whipped dessert topping, thawed
1 (14-ounce) can sweetened condensed milk
Bake cake according to package directions. Punch holes in cake with a fork
or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over
warm cake. Cool completely on a wire rack.
Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread
on top of strawberries. Chill for at least 2 hours before serving.
Makes 16 servings.
________________________________________________________________________
15. Creamy Loaded Mashed Potatoes
Posted by: “Jackie in MI”
Creamy Loaded Mashed Potatoes
3 lbs. all-purpose potatoes, peeled and cubed
1-1/2 cups shredded cheddar cheese (about 6 oz.), divided
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 cup sour cream
3 green onions, finely chopped
6 slices bacon, crisp-cooked and crumbled (optional)
Preheat oven to 375°. Spray 2-quart shallow baking dish with nonstick
cooking spray; set aside.
Cover potatoes with water in 4-quart saucepot; bring to a boil over high
heat. Reduce heat to low and cook 10 minutes or until potatoes are tender;
drain and mash.
Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream
green onions and 4 strips crumbled bacon. Turn into prepared baking dish
and bake 30 minutes or until bubbling.
Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or
until cheese is melted. Garnish, if desired, with additional chopped green
onions.
________________________________________________________________________
16. Cannery Row Soup
Posted by: “Jackie in MI”
Cannery Row Soup
Yield: 8 servings
2 lb varied fish fillets (such as haddock, perch, flounder, cod, sole), cut
into 1-inch cubes
2 Tbsp olive oil
1 clove garlic, minced
3 carrots, cut in thin strips
2 C celery, sliced
1/2 C onion, chopped
1/4 C green peppers, chopped
1 can (28 oz) whole tomatoes, cut up, with liquid
1 C clam juice
1/4 tsp dried thyme, crushed
1/4 tsp dried basil, crushed
1/8 tsp black pepper
1/4 C fresh parsley, minced
1. Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and
green pepper in oil for 3 minutes.
2. Add remaining ingredients, except parsley and fish. Cover and simmer for
10–15 minutes or until vegetables are fork tender.
3. Add fish and parsley. Simmer covered for 5–10 minutes more or until fish
flakes easily and is opaque.
Serve hot.
Serving size: 1 cup
________________________________________________________________________
17a. Broccoli Salad
Posted by: “Jackie in MI”
Broccoli Salad
Yield: 12–16
2 large heads broccoli
2 cups mayonnaise
1 red onion
4 Tbsp. vinegar
1 lb. bacon
½ cup sugar
1½ cups Cheddar cheese
Fry bacon and crumble. Chop broccoli and onion. Combine broccoli, onion and
bacon
overnight in refrigerator. Mix mayonnaise, vinegar and sugar. Let sit
overnight.
Before serving add cheese and mayonnaise mixture.
________________________________________________________________________
18. Chocolate Chip Blondie Bars
Posted by: “Jennifer
Taste Of Home - Rhonda Knight
Chocolate Chip Blondie Bars
1 1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (6 oz.) semisweet chocolate chips
In a large bowl, combine the brown sugar, butter, eggs, and vanilla just until blended. Combine the flour, baking powder, and salt. Add to the brown sugar mixture. Stir in the chocolate chips. Spread into a greased 13 x 9 inch baking dish. Bake at 350 F for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into bars. Makes 3 dozen bars
Jennifer
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipeCollectors2/
http://www.fda.gov/Safety/Recalls/ucm224987.htm
The Hartz Mountain Corporation Recalls Hartz Naturals Real Beef Treats Because of Possible Salmonella Health Risk
Contact:
Hartz Consumer Affairs
(800) 275-1414
FOR IMMEDIATE RELEASE — SECAUCUS, N.J. - September 3, 2010 - The Hartz Mountain Corporation is voluntarily recalling one specific lot of Hartz Naturals Real Beef Treats for Dogs due to concerns that one or more bags within the lot may have been potentially contaminated with Salmonella. Hartz is fully cooperating with the US Food and Drug Administration in this voluntary recall.
Salmonella is an organism which can cause serious infections in young children, frail or elderly people, and others with weakened immune systems, all of whom are at particular risk from exposure and should avoid handling these products.
Salmonella symptoms may include fever, diarrhea, abdominal pain, and nausea in both dogs and humans. Anyone experiencing the symptoms of Salmonella infection should seek immediate medical attention. Owners of dogs exhibiting these symptoms should also seek veterinary assistance.
Hartz Mountain Corporation is recalling 74,700 8-oz bags of Hartz Naturals Real Beef Treats for Dogs, lot code BZ0969101E, UPC number 32700-11519, which were imported by Hartz from a Brazilian supplier, Bertin S.A., and which were distributed to a number of customers in the United States. While regular testing conducted by Bertin (prior to shipment to the US) did not detect the presence of Salmonella in any packages of this product, random sample testing conducted by FDA did indicate the presence of Salmonella. Hartz is aggressively investigating the source of the problem.
Although Hartz has not received any reports of animals or humans becoming ill as a result of coming into contact with this product, Hartz is taking immediate steps to remove the product from all retail stores and distribution centers. Dog owners having purchased this product should check the lot code on their bag, and, if the code is not visible, or if the bag has lot code BZ0969101E imprinted thereon, they should immediately discontinue use of the product and discard it in a proper manner.
Consumers can contact Hartz at 1-800-275-1414 at any time with any questions they may have and for information on how to obtain reimbursement for purchased product.
#
http://www.fda.gov/Safety/Recalls/ucm224988.htm
Sparboe Farms Provides Clarification on its Voluntary Recall of Fresh Shell Eggs
Contact:
Egg Safety Media Hotline
(404) 367-2761 or info@eggsafety.org
FOR IMMEDIATE RELEASE — Litchfield, Minnesota - September 3, 2010 - Sparboe Farms issued the following clarification regarding the previously announced recall of shell eggs supplied by Wright County Egg and Hillandale Farms. One additional brand is linked to this recall associated with possible Salmonella contamination. This information does not increase the total number of eggs which Sparboe Farms purchased from Hillandale Farms, which was previously announced on August 27, 2010.
Because of the commitment to ensuring the highest standards of food safety, Sparboe Farms has expanded their voluntary recall of X-Large, white shell eggs produced by Hillandale Farms and re-packaged by Sparboe Farms. The affected X-Large, white eggs were packaged under the Market Pantry and Sparboe Farms brand name. Customers impacted by the expanded recall have been notified. To date, there have been no reports of confirmed consumer illness relating to Sparboe Farms product.
The following X-Large eggs packaged under the Market Pantry brand name and distributed to a limited number of Target stores include:
Product: Plant # Julian Dates: States Potentially Affected: UPC #
Market Pantry XL 1 dozen 1906 211, 218, 219 AR, IA, IL , KS, LA, MN, MO, ND, NE, OK, SD, TX, WI 8523903159
The following X-Large eggs packaged under the Sparboe Farms brand name includes:
Product: Plant # Julian Dates: States Potentially Affected: UPC #
Sparboe Farms XL18 count 1906 219 NE, IA, SD 4461907033
XL Loose 15 dozen 1906 219 IL, IA N/A
Dates and codes can be found stamped on the end of the egg cartons or the side of the case. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1906-219
Consumers who believe they have purchased these shell eggs should not eat them but should either destroy or return them to the store where they were purchased for a full refund. These eggs have the potential to be contaminated with Salmonella which is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis. Other fresh shell eggs and egg products sold by Sparboe Farms are not affected. Consumers with questions should visit www.eggsafety.org9 or the Egg Safety Media Hotline (404) 367-2761.
#
http://www.fda.gov/Safety/Recalls/ucm224977.htm
Real Taste Noodle Manufature Recalls Egg Noodle Because of Possible Health Risk
Contact:
Mr. Zhu, (312) 738-1893
FOR IMMEDIATE RELEASE — September 3, 2010 - Real Taste Noodle Manufacture of Chicago, IL is recalling bags of Egg Noodle (5lbs per bag, 10 bags per case), because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Bags of Egg Noodle might be effected in this recall were distributed between 06/12/2010 and 08/25/2010 to restaurants and grocery wholesalers either by pick up or delivery.
As of today, no illnesses have been reported to the manufacture. This recall has been initiated due to recent massive egg recall by egg-producing companies. Eggs that manufacture used in the manufacture of egg noodles from June to August, 2010 could be contaminated with Salmonella.
Consumers who have purchased Egg Noodle between 06/12/2010 and 08/25/2010 are urged to check your inventory and return them back to the manufacture for a full credit. Consumers with questions may contact Real Taste Noodle Manufacture at (312) 738-1893.
#
FAO Policy Brief - Fighting Poverty and Hunger - What role for urban agriculture?
August 2010 - Policy Brief from the FAO Economic and Social Development Department
Towns and cities are growing rapidly in developing countries. This process is often
accompanied by high levels of poverty and hunger, leading many urban dwellers to
engage in farming activities to help satisfy their food needs. Policy makers need
to recognize this reality and actively seize the opportunities offered by urban
agriculture.
Lawns do have a purpose - to transform parking spaces into temporary public parks
PARK(ing) Day is a annual open-source global event where citizens, artists and activists
collaborate to temporarily transform metered parking spaces into “PARK(ing)” spaces:
temporary public places. The project began in 2005 when Rebar, a San Francisco art
and design studio, converted a single metered parking space into a temporary public
park in downtown San Francisco.
Urban food garden installations in Bangalore
Having understood the basic principles of urban farming, he started his own research
and experimented with various models which has now taken shape as J-garden, a social
enterprise. J-Garden provides kitchen garden installations and related equipment.
Over the last six months, Chandra has done eight installations for families in individual
homes and apartments and one for a group of social engineers in a bank colony.
City offers soil-cleaning tips to promote urban gardening
“My neighbourhood has a long history of contamination,” Armstrong says of the south
Junction Triangle, once a highly industrialized area. “We have a 2½-year-old and
a 6-year-old and we don’t want them eating anything that is questionable.”
It is for residents like Armstrong that the city is developing a soil-contaminant
protocol. To be released next year, the protocol will help urban gardeners determine
if their soil is contaminant-free. If it’s not, the protocol will explain how they
can still grow edible fruits and vegetable on their property.
This might involve
doing raised-bed gardening or having their soil remediated.
Backyard Bounty business - 41 city properties growing food for Guelph
Backyard Bounty is a unique community-based agriculture project. We cooperate with
participating community members to convert their yard space into productive vegetable
gardens. We currently have over 40 lawns being cultivated throughout Guelph!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Read the stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103664075897&s=1304&e=001kLBct5_50orTVFFnKdXs2CyKhTD5Md31JewX9OrAqipstStteWyowhIusCp8er6_zYbWwMUZPWc-OeH5qtsebeo-Ybz1maXaziWv3uSDGWKQr7eTwYQc6A==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
1. Pub Mix—GIJ
Posted by: “~*Piper*~”
Pub Mix—GIJ
Makes 1 (32 oz) quart
You will need:
1 cup mini twist or square pretzels
1 cup bite-size wheat cereal squares
1/2 cup cheddar cheese stick snacks
1/2 cup mini garlic toast snacks
1/2 cup beer nuts
1 (32 oz) quart glass preserving jar with lid and band
Directions:
1.) LAYER ingredients into a quart jar in the order listed. Adjust cap.
2.) CREATE recipe card for preparing Pub Mix (see recipe below). Tie
recipe card around the neck of the jar with ribbon or raffia. Makes
base for one recipe of Pub Mix
Pub Mix
Makes about 6 servings (1/2 cup)
2 tsp Dijon style mustard
2 tsp Worcestershire sauce
2 tsp hot pepper sauce
2 Tbsp unsalted butter
1 tsp crushed red pepper flakes, optional
2 (32 oz) quart glass preserving jars with lids and bands or other
air-tight storage containers
1.) PREHEAT oven to 250º F. Place ingredients from jar into a medium
bowl, stirring to combine.
2.) PLACE Dijon style mustard into a small saucepan. Gradually stir in
Worcestershire and hot pepper sauces until mixture is smooth. Add
butter and cook over low heat until butter is melted. Pour mustard
mixture over dry ingredients, stirring to coat evenly. Sprinkle
crushed red pepper flakes over snack mix, if desired.
3.) SPREAD mixture in a single layer on a 9- x 13-inch pan. Bake at
250º F for 30 minutes, stirring every 10 minutes. When baking is
complete, remove pan from oven. Cool. Store in a quart jars or other
air-tight storage containers
http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!
~*Piper*~
________________________________________________________________________
2. Coconut Blondie Recipe—GIJ
Posted by: “~*Piper*~”
Coconut Blondie Recipe—GIJ
2 cups brown sugar, packed
2 cups flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut
Mix flour, baking powder, and salt. Pour into quart jar. Add brown
sugar to jar and pack firmly. Next add the coconut; then the nuts.
Information to attach to the jar: “Coconut Blondies”
Preheat oven to 375 degrees. Place contents of jar into large mixing
bowl and blend well. Add 3/4 cup softened butter, 2 slightly-beaten
eggs, and 1 t. Vanilla. Mix thoroughly. Spread the batter into a
greased and floured 13” x 9” baking pan. Bake for 20-30 minutes until
done. Cool before cutting.
________________________________________________________________________
4. Spiced Apple Cake Mix In A Jar
Posted by: “~*Piper*~”
Spiced Apple Cake Mix In A Jar
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. Baking soda
1 tsp. Powdered vanilla
1 1/2 tsp. Cinnamon
1/4 tsp. Ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place
the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the
center of the Mix; add the oil, eggs, and apples. Stir until mixture
is smooth. Pour into the prepared pan and bake for 1 hour & 10
minutes, or until a toothpick inserted into the center comes out
clean. Cool; remove from the cake pan.
________________________________________________________________________
5. Beef or Turkey Breast & Salsa Skillet
Posted by: “~*Piper*~”
Beef or Turkey Breast & Salsa Skillet
1 lb lean ground beef
1 (16 ounce) jar old el paso thick ‘n chunky salsa (2 cups)
1 (15 ounce) can progresso dark red kidney beans, undrained
1 (7 ounce) can green giant niblets whole kernel corn, undrained
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1 1/2 cups original Bisquick baking mix
1/2 cup water
1/2 cup shredded colby-monterey jack cheese, if desired (2 oz)
1. In 12-inch skillet, cook beef over medium heat, stirring
occasionally, until brown; drain. Stir in salsa, beans, corn, tomato
sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat
to low.
2. In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili
powder and the water until soft dough forms. Drop dough by 6 spoonfuls
onto simmering beef mixture.
3. Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle
with cheese. Cover; cook about 2 minutes or until cheese is melted.
Substitution: Make an equally delicious and quick meal by substituting
ground turkey breast for the ground beef.
________________________________________________________________________
6. Chocolate Bar Cookie Mix
Posted by: “~*Piper*~”
Chocolate Bar Cookie Mix
This recipe fits in a quart jar. Cut the ingredients in half for pint jars.
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in
the order listed. If there is any space left after adding the last
ingredient, add more baking chips or pecans to fill the jar. Place lid
on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over
lid; secure in place with a rubber band, then ribbon or raffia.
Decorate as desired.
Information to attach to the jar:
“Mix for Chocolate Bar Cookies” Empty contents of jar into medium
bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and
1 teaspoon vanilla until well combined. Press into an 8x8-inch baking
pan coated with cooking spray. Bake at 350 degrees for 20 to 25
minutes.
________________________________________________________________________
7. HERB AND SPICE BLENDS AS GIFTS
Posted by: “~*Piper*~”
HERB AND SPICE BLENDS AS GIFTS
Makes 1/3 cup of each blend
To present as gifts, pack mixes into small jars with lids and labels.
Tie jars onto a cookbook filled with herb and spice recipes. Herbs will
Keep for 6 months, tightly closed, in a cool, dry place.
FOR BEEF:
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
2 1/2 tablespoons garlic powder
1 tablespoon dried minced onions
FOR FISH:
2 tablespoons dried dillweed
2 tablespoons crumbled bay leaves
2 tablespoons freeze-dried chives
FOR FRUIT PIE, SPICE CAKES AND COOKIES:
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground mace
1 tablespoon ground allspice
2 teaspoons ground cloves
2 teaspoons ground cardamom
FOR VEGETABLES:
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
FOR CHICKEN:
2 tablespoons curry powder
2 tablespoons paprika
2 tablespoons dried lemon rind
FOR TOMATO SAUCE:
2 tablespoons crumbled basil
2 tablespoons dried minced onions
1 tablespoon red pepper flakes
1 tablespoon crumbled dried oregano
FOR LAMB:
1 1/2 tablespoons dried marjoram
1 tablespoon crumbled dried rosemary
1 tablespoon white pepper
2 tablespoons garlic powder
________________________________________________________________________
8. Swiss Mocha Coffee Mix
Posted by: “~*Piper*~”
Swiss Mocha Coffee Mix
1 cup instant coffee
1 cup granulated sugar
2 cups nonfat dry milk powder
4 teaspoons cocoa powder
For Sugar Twin, use 10 teaspoons for 1 cup of sugar.
* You can also use decaffeinated instant coffee.
Put all ingredients into a blender or food processor; blend until
powder consistency. Put mixture into an attractive glass jar with a
lid. To give as a gift, include a gift card with the following
instruction:
To make Swiss Mocha Coffee: In a mug, combine 2 tablespoons of creamer
with 6 ounces of coffee
________________________________________________________________________
9a. Mexican Hot Chocolate Mix in a Jar
Posted by: “~*Piper*~”
Mexican Hot Chocolate Mix in a Jar
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1 1/2 teaspoons powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Place in an airtight jar.
Attach these instructions to the jar:
Mexican Hot Chocolate:
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir
with a whisk until the mixture is smooth. Garnish with cinnamon
sticks.
For a frothier hot chocolate, mix in a blender.
________________________________________________________________________
10. Banana Bread Mix-in-a-Jar
Posted by: “~*Piper*~”
Banana Bread Mix-in-a-Jar
1/2 cup nuts
1/2 cup dried bananas — finely chopped
1/2 cup sugar
2 1/2 cups bisquick baking mix
1 teaspoon baking powder
1/4 teaspoon salt
Layer ingredients in a wide-mouth 1-quart canning jar in order given.
Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Banana Bread mix
1 1/4 cup milk
1 tsp. Vanilla
2 eggs, slightly beaten
1/2 cup unsalted butter, softened
Preheat the oven to 350°. In a large bowl, place the Banana Bread mix.
Make a well in the center. Mix well milk, vanilla, eggs and butter
into dry mixture. Mix until completely blended. Spoon the batter into
a large loaf pan that is well greased with waxed paper in the bottom.
Bake for 1 hour or until knife inserted in the center comes out clean.
Cool in the pan on a wire rack before removing.
________________________________________________________________________
11a. Ginger Muffin Jar Gift Mix
Posted by: “~*Piper*~”
Ginger Muffin Jar Gift Mix
1-3/4 c. Flour
2 tbsp. Sugar
3 tsp. Baking powder
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/4 tsp. Ground ginger
1/4 tsp. Ground cloves
1/2 tsp. Salt
Use a 1 quart, wide-mouth canning jar. Pack each layer. Combine all
the ingredients together in a bowl, then add to the jar. Seal and
decorate, and attach the recipe tag.
Ginger Muffins
You will need:
1 egg
1/4 cup melted butter
1 tsp. Vanilla
1 cup milk
Pour the jar contents into a large bowl. Add the egg, butter, vanilla
and milk and blend well. Use a greased muffin pan, filling each cup
2/3 full. Bake at 400 degrees for 12-15 minutes. Makes 1 dozen.
________________________________________________________________________
12a. Strawberry-Banana Crepes
Posted by: “~*Piper*~”
Strawberry-Banana Crepes
Crepes
1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
Filling
1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen
strawberries, partially thawed
1/4 cup chopped walnuts
1. In small bowl, stir all crepe ingredients until blended. Grease 6-
or 7-inch skillet with shortening or cooking spray; heat over
medium-high heat. For each crepe, pour 2 tablespoons batter into
skillet; rotate skillet until batter covers bottom. Cook until golden
brown. Gently loosen edge with metal spatula; turn and cook other side
until golden brown. Stack crepes as you remove them from skillet,
placing waxed paper between each. Keep crepes covered to prevent them
from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with electric
mixer on high speed until stiff. Spoon about 3 tablespoons whipped
cream down center of each crepe; top with 4 or 5 banana slices. Roll
up; top each crepe with whipped cream, strawberries and walnuts.
High Altitude (3500-6500 ft): No change
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Apricot Freezer Jam
Posted: 07 Sep 2010 07:30 AM PDT
I can’t believe that with all the posts I’ve done on this blog I haven’t done one on freezer jam yet. Freezer jam used to be my staple jam over cooked jam. It is easy easy easy and I’ve never had a batch fail, even when I had to go change diapers or break up the quarreling children in the middle of the jam session. Seriously, freezer jam is the best for busy mom types who have way too many little people distractions to stand over a pot of jam continuously stirring while it heats up for 15-20 minutes then immediately put it into hot jars and into the canner. With freezer jam, you don’t have any of those absolutes on timing and you don’t have anything hot your kiddos can get themselves into trouble with either. So I used to do almost exclusively freezer jams until my freezer got filled with other stuff and my kids got a bit bigger where they can take care of themselves and their own problems if I can’t right away. Now I do more cooked jams, but some things are just plain better tasting as a freezer jam than a cooked jam. Strawberry is one. Apricot is another.
I got some apricots from a friend. They were small and hard even though most of them weren’t green anymore, so normally I would have let them sit in the box and ripen for another day or two. However, this time I was going out of town and didn’t have time to let them get more ripe. So I made the jam with them as they were.
What you’ll need:
Apricots (or other fruit if you’re doing a different flavor jam) Enough to make 3 cups smashed fruit.
A box of pectin (I like MCP in the yellow box)
4 1/2 cups Sugar, 1 cup corn syrup, 1/2 cup lemon juice as called for in the recipe in the pectin box.
A pot or bowl to mix it all in. You won’t be cooking it, so any bowl will do as long as it’s large enough to hold the smashed fruit and sugar.
First, wash your apricots. If you’re not using your apricots right away, don’t wash them. Water gets in the top and the inside turns brown if you wash them then wait until tomorrow to make the jam. Yep, experience.
When the apricots are washed, you’ll need to get the pits out. If they’re nice and ripe, you’ll need a knife, but if they’re still stiff they’ll tear open without damaging the fruit. To pit an apricot, find the little crack that runs down one side. Sorry the picture’s kind of fuzzy, but you can see the crack on the left side.
Then either cut through that crack and around the other side or pull it apart at the crack with your thumbs or fingers. Toss the pit in the trash and your apricot is ready for the next step.
Now, if your apricots are nice and ripe you can put them in a bowl and mash them with a potato masher. Mine weren’t soft enough for that, so I used my food processor. You just want to pulse chop them—don’t liquefy them. After they are mashed or chopped, measure the amount called for in the recipe. Mine was 3 cups. Add the lemon juice if called for now and mix it up. I added the 1/2 cup lemon juice the recipe calls for.
Once the fruit and lemon juice are mixed together you can go get the legos out for the kids or whatever—the lemon juice will keep the fruit from going brown while you take care of whatever you need to. If there’s no pressing concerns, move on to the next step.
Add the pectin a little at a time and stir it in. Some pectin brands have you cook the pectin on the stove in some water—that’s why I like MCP, there’s NO cooking to make their freezer jam. The instructions say to stir it every 5 minutes for 30 minutes to dissolve the pectin, but this is totally flexible. You can set a timer for every 5 minutes if you want or not. Stir it every so often until it’s been at least 30 minutes since you added the pectin.
Now you’re ready for the next step. Add the corn syrup. The corn syrup helps keep the jam from crystallizing in the freezer. Then add the sugar. You can add this a little at a time or all at once. It’s easier to stir it in if you add it a little at a time.
Now the instructions say to stir it constantly until the sugar dissolves, but guess what? If you don’t stir continuously, nothing burns to the bottom of the pan! I usually treat this about like the pectin—I’ll stir some then let it sit then stir some more. You’ll know the sugar has dissolved when you take a taste of your jam and it’s not crunchy. Pretty simple.
Once the sugar has dissolved, you’re ready to put it in jars. A canning funnel is great here for a little less mess. You can also use other containers like tupperware, etc. Just leave a little space for expansion as the jam freezes.
Put lids on the jars or containers and let them sit at room temperature for a few hours (the instructions say 24, but I’ve put it in the freezer sooner than that without trouble), then put the full ones in the freezer and the half full one in the fridge so you can have it on your toast in the morning.
There you have it. Freezer jam. So simple—give some a try, especially if you get hold of strawberries or apricots. Yum.
[Lots of photos]
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