Weekly Roundup - Living On Nothing Edition [Survival Today

Have you tried this no-knead bread, JDoutrider?

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Showing posts with label Penndutch. Show all posts

Streusel Kuchen Recipe

BREAD RECIPES : Streusel Kuchen
Servings : 1

RECIPES Ingredients :

* 1/2 c Potato, mashed
* 1/2 c Potato water
* 1/2 c Butter and other shortening,
* 1/2 c Sugar
* 3 1/2 c Flour
* 1 c Yeast *dissolved in:
* 1/2 c Water, lukewarm
* 2 Egg, well beaten
* 1/2 c Sugar
* 1 1/2 c Flour *topping:
* 1 c Flour
* 1/2 c Sugar
* 1 Egg yolk, well beaten

RECIPES Instructions :

Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Small Coffee Cakes (Kleina Kaffee Kuchen) Recipe

BREAD RECIPES : Small Coffee Cakes (Kleina Kaffee Kuchen)
Servings : 1

RECIPES Ingredients :

* 1/2 c Butter and other shortening,
* 2 Egg
* 2 Egg yolk
* 3 tb Sugar
* 1/2 c Cream
* 2 c Flour, sifted
* 1 c Yeast *dissolved in:
* 1 c Milk, lukewarm
* 1/2 ts Salt

RECIPES Instructions :

Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Raisin Bread Recipes

BREAD RECIPES : Raisin Bread
Servings : 1

RECIPES Ingredients :

* 1 Med Potato
* 1 qt Water
* 1 c Yeast
* 1 c Water, lukewarm
* 2 ts Cinnamon
* 1/2 ts Cloves
* 1 c Sugar
* 1 lb Raisins
* 1 tb Butter
* Flour

RECIPES Instructions :

Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Potato Sponge Bread Recipe

BREAD RECIPES : Potato Sponge Bread
Servings : 1

RECIPES Ingredients :

* 4 Med Potato
* 2 tb Sugar
* 1 tb Salt
* 1 c Yeast *dissolved in:
* 1/2 c Water, lukewarm
* 4 c Flour, bread

RECIPES Instructions :

Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Moravian Christmas Loaf

BREAD RECIPES : Moravian Christmas Loaf
Servings : 1

RECIPES Ingredients :

* 3 c Milk
* 1 c Butter
* 1 c Sugar
* 1/2 c Yeast *dissolved in:
* 1/4 c Water, warm
* 6 c Flour
* 1 ts Salt
* 1/2 lb Raisins, chopped
* 1/2 lb Currants
* 1/4 lb Citron, chopped
* 1/2 c Almond, blanched, sliced

RECIPES Instructions :

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

German Strickle Sheets Recipe

BREAD RECIPES : German Strickle Sheets
Servings : 1

RECIPES Ingredients :

* 2 c Sugar
* 4 Egg, well beaten
* 4 tb Butter
* 1 c Yeast *dissolved in:
* 1/2 c Water, lukewarm
* 4 c Milk
* 1 ts Salt
* Flour

RECIPES Instructions :

Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

German Bread Recipes

BREAD RECIPES : German Bread
Servings : 1

RECIPES Ingredients :

* 1/2 c Butter
* 3/4 c Sugar
* 1 c Yeast

*dissolved in:

* 1/4 c Water, lukewarm
* 1 c Milk, scalded
* 2 Egg, well beaten
* 2 1/2 c Flour, bread

*to:

* 3 c Flour, bread
* 1 1/4 c Bread crumbs, soft
* 3 tb Brown sugar, light
* 1 ts Cinnamon
* 1/4 ts Salt
* 2 tb Butter, melted

RECIPES Instructions :

Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes.

Source : Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Fastnacht Potato Cake Recipes

BREAD RECIPES : Fastnacht Potato Cake
Servings : 1

RECIPES Ingredients :

* 2 Potato
* 2 Egg
* 1 c Sugar
* 1 ts Salt
* 1/4 ts Nutmeg
* 1/2 c Lard

*or :

* 1/2 c Other shortening
* 1 c Yeast

*dissolved in :

* 1/2 c Water, warm
* Flour

RECIPES Instructions :

Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with “rivels” made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Dutch Schnecken Bread Recipes

BREAD RECIPES : Dutch Schnecken
Servings : 1

RECIPES Ingredients :

* 1 c Yeast
* 1 c Water, warm
* 5 tb Sugar
* 1/2 ts Salt
* 2 c Milk, warm
* 2 Egg, well beaten
* 1/2 c Butter, melted
* Flour
* 4 tb Sugar
* 4 tb Butter
* 1 1/2 ts Cinnamon

RECIPES Instructions :

Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Coffee Cake (Kaffee Kuchen) Recipes

BREAD RECIPES : Coffee Cake (Kaffee Kuchen)
Servings : 1

RECIPES Ingredients :

* 1/2 c Butter
* 1 Egg, separated
* 1 c Sugar
* 2 c Milk
* 6 1/2 c Flour
* 1 c Yeast
* *dissolved in: Butter, melted
* 1/3 c Water, lukewarm
* Brown sugar

RECIPES Instructions :

Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread “rivels” on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes.

Source : Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Cinnamon Buns (The Famous Dutch Sticky Buns) Recipes

BREAD RECIPES : Cinnamon Buns (The Famous Dutch Sticky Buns)
Servings : 1

RECIPES Ingredients :

* 1 c Milk, scalded
* 1/2 c Raisins, chopped
* 2 tb Currants
* 1/2 ts Cinnamon
* Brown sugar
* 2 tb Citron, finely chopped
* 1/2 c Yeast *dissolved in:
* 1/4 c Water, warm
* 3 c Flour
* 1/2 ts Salt
* 3 tb Butter

RECIPES Instructions :

Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Apple Strudel (Apfelstrudel) Recipes

BREAD RECIPES : Apple Strudel (Apfelstrudel)
Servings : 1

RECIPES Ingredients :

* 2 1/2 c Flour
* 1 ts Salt
* 2 tb Shortening
* 2 Egg, slightly beaten
* 1/2 c Water, warm
* c Apple, sliced
* 1 c Brown sugar
* 1 /2 c Raisins
* 1/2 c Nuts, chopped
* 3 tb Butter, melted
* 1/2 ts Cinnamon
* 1 Lemon, grated rind of

RECIPES Instructions :

Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Corn Bread

BREAD RECIPES : Corn Bread
Servings : 1

RECIPES Ingredients :

* 1 c Cornmeal, yellow * or : 1 c Cornmeal, white
* 4 tb Sugar
* 1 ts Salt
* 1 Egg, well beaten
* 1 c Milk, skim
* 1 c Flour
* 4 ts Baking powder
* 2 tb Butter, melted

RECIPES Instructions :

Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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DOUGHNUTS Recipe

BREAD RECIPES : DOUGHNUTS
Servings: 1

RECIPES Ingredients :

* 1 ts Dry yeast
* 1 1/2 c Bread flour (7 oz)
* 3/4 c All purpose flour (3 1/2 oz)
* 3 oz Semi sweet chocolate
* 3 tb Sugar
* 2 tb Dry milk
* 1/2 c Blanched almonds; chopped
* 1 ts Salt
* 1/2 c Powdered sugar
* 2 1/2 tb Butter
* 1/2 c Whipped cream
* 3/4 c Water
* 1/2 c Cinnamon sugar (2 3/4 oz)

RECIPES Instructions :

1. Place first 6 ingredients inside the bread pan. Add water. Close coverand place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minuteslater)
2. Divide the dough into 12 equal portions. Roll each portion into aball.
3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.)
4. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan.
5. Proof at 90 deg. for 30 minutes or until nearly doubled.
6. Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool.
7. Garnish with your choice of toppings.
8. If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.

Honey Bacon Bread Recipe

BREAD RECIPES : Honey Bacon Bread Recipes
Servings : 16

RECIPES Ingredients :

* 3 tb Soft butter
* 2 ts Yeast
* 1 1/4 ts Salt
* 5 ts Gluten
* 1/2 c Soft bacon bits*
* 3 1/2 c Wheat flour
* 1 1/4 c Very warm water + more if ne
* 1/2 c Honey

RECIPES Instructions :

* (don’t use the crunchy kind) it looks too dry add a little more) This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don’t deserve any credit for this wonderful bread. Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in warm water for about 30 minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that like this should thank CELESTE.

Label: Breadmaker, Breads, Servings : 16 0 komentar

BANANA NUT BREAD RECIPES

BREAD RECIPES : BANANA NUT BREAD
Servings : 6

RECIPES Ingredients :

* 1/3 c Bread Flour
* 1/4 c Nuts;chopped
* 2 tb Brown sugar
* 1/2 c Banana’s;mashed
* 2 small one
* 1 tb Dry milk
* 3/4 c Water
* 1 ts Salt 1 ts Cinnamon; or nutmeg
* 1 tb Butter 1 ts Yeast

RECIPES Instructions :

Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb’er. It came out nice and high and Light, but I thought it could have more banana ‘s. I used 1/2 cup but would go to 2 small Banana’s. Was also good toasted. Good Luck and Enjoy from Mrs Tater-Head

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Candied Orange Rind Bread Recipe

BREAD RECIPES : Candied Orange Rind Bread
Servings : 10

RECIPES Ingredients :

* 4 Oranges; md
* 1 c Water
* 1 c Sugar
* 4 c Unbleached flour
* 6 ts Baking powder
* 1/2 ts Salt
* 1/4 c Butter or regular margarine
* 1/2 c Sugar
* 2 Eggs; lg
* 2 c Milk

RECIPES Instructions :

Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours.

Strawberry Pecan Bread Recipe

BREAD RECIPES : STRAWBERRY PECAN BREAD
Servings : 4

RECIPES Ingredients :

* 1 1/2 c All-purpose flour
* 2/3 c Oil
* 1 c Sugar
* 2 Eggs; beaten
* 1 ts Cinnamon
* 1 c Frozen strawberries
* 1/2 ts Baking soda
* 1/2 c (+ 2 T) pecans; chopped

RECIPES Instructions :

Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan. Combine flour, sugar, cinnamon, and baking soda in a large bowl; mix well. In separate bowl, blend oil and eggs. Slice thawed strawberries and add to oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir in 1/2 cup of the pecans, blending until dry ingredients are just moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool 15 minutes; remove from pan. Cool completely before slicing.

Adapted from Gretchen Schuler’s winning recipe created for Johnson & Wales University’s National Annual High School Recipe Contest. Author unknown Posted on Prodigy 2/91 Formatted by Judy Garnett.

Cinnamon - Raisin Bread Recipe

BREAD RECIPES : Cinnamon-Raisin Bread
Servings : 10

RECIPES Ingredients :

* 5 1/2 c Unbleached or bread flour
* 2 pk Active dry yeast; or
* 2 ts Active dry yeast; bulk
* 1 c Milk
* 3/4 c Water
* 1/4 c Sugar
* 1/4 c Vegetable oil
* 2 ts Salt
* 1 Egg; lg
* 1 c Raisins
* 1 c Sugar
* 1 ts Cinnamon; ground,or to taste
* 2 ts Butter or margarine; melted

RECIPES Instructions :

Stir 2 cups of flour and the yeast together in a large mix ing bowl. Heatthe milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks.

BREAD RECIPES : EPISCOPALIAN BANANA BREAD
Servings : 1

RECIPES Ingredients :

* 1 1/2 c Flour
* 1/4 c Brown sugar
* 3 ts Baking powder
* 3/4 c Oatmeal
* 1/3 c Oil
* 1/2 ts Baking soda
* 2 ts Cinnamon
* 1/4 c Milk
* 1/2 c Sugar OR
* 2 c Mashed bananas
* 2 Eggs, well beaten

RECIPES Instructions :

Mix everything in one bowl and stir it up. In greased and floured bread pan, cook at 350 F for 50-60 minutes. This is really better if left to sit overnight before eating, it’s almost too moist to eat right away.

From : *Prodigy’s Food and Wine Bulletin Board,from Cheryl

BREAD RECIPES : Apple Banana Bread
Servings : 8

RECIPES Ingredients :

* 1/2 c Butter, softened
* 2 c Flour
* 1/2 c Brown Sugar
* 1 ts Baking Powder
* 1/2 c Granulated Sugar
* 1 ts Baking Soda
* 2 Eggs
* 1/2 ts Cinnamon
* 3 tb Sour Cream
* 2 Apples, cored and chopped
* 1 Banana, mashed
* 1/2 c Chopped Walnuts
* 1 ts Vanilla

RECIPES Instructions :

Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.

Polka Dot Quick Bread

Bread Recipes : Polka Dot Quick Bread
Servings : 4

Recipes Ingredients :

* 2 c Cranberries; Fresh Or Frozen
* 1 c Milk
* 1 Egg; Lg, Slightly Beaten
* 1/4 c Butter; Melted
* 1 tb Orange Peel; Grated
* 2 c Unbleached Flour
* 1 c Sugar
* 1 tb Baking Powder
* 1/2 ts Salt
* 1 1/2 c Cheddar; Md, Shredded
* 1/2 c Walnuts; Coarsely Chopped

Recipes Methode :

Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; setaside. Cut the cranberries in half and set aside in a small bowl. In amedium bowl, combine the milk, egg, butter, and orange peel and set aside.Sift the flour, sugar, baking powder, and salt into a large bowl. Add thehalved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15minutes in the preheated oven or until a wooden pick inserted in the centercomes out clean. Cool in the pan on a rack for 10 minutes, then removefrom the pan. Cool to room temperature on the wire rack before slicing.

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McDonald’s Secret Recipes : Egg McMuffin

McDonald’s Egg McMuffin Recipe

This is a PER sandwich recipe :

Ingredients:

* 1 large grade A egg
* 1 english muffin
* Butter, REAL butter
* 1 slice American cheese (real...not processed cheese food)
* 1 slice Canadian bacon
* 1 “12x12” sheet of wax paper
* Non Stick Cooking Spray

SPECIAL TOOLS:

You need an egg ring. Find one at you’re favorite cooking specialty store.

COOKING Egg McMuffin:

* Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they should be medium brown) Set aside.
* Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
* Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
* About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit “liquidy”. Carefully remove the ring, leaving the egg on the griddle. (you may have to “slice” around the edges if it sticks)
* Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
* After about 30-45 seconds, “flip” the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.
* Put the Canadian bacon on top, and cover with the top of the english muffin.
* Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.

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McDonald’s Secret Recipes : Chicken McNuggets

McDonald’s Chicken McNuggets Recipe
SPECIAL TOOLS : Deep fryer
Ingredients :

* vegetable oil (in fryer)
* 1 egg
* 1 cup water
* 2/3 cup all-purpose flour
* 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
* 2 teaspoons salt
* 1 teaspoon onion powder
* 1/2 teaspoon Accent
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets

* Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
* Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
* Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
* Coat each piece with the flour mixture by shaking in the zip lock bag.
* Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
* After freezing, repeat the “coating” process.
* Preheat oven and large cookie sheet to 375°
* Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
* Drain on paper towels 3-5 minutes.
* Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
* Serve with your favorite McDonald’s dipping sauce.

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McDonald’s Secret Recipes : Chicken Fajitas

McDonald’s Chicken Fajitas Recipe

Special Fajita seasoning :

* 1 tablespoon corn starch
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon sugar
* 3/4 teaspoon crushed chicken bullion cube
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon cumin (or if you’re LAZY, try using McCormick fajita seasoning - tastes great and is close enough)

Ingredients:

* 2 large skinless chicken breasts
* 1/2 cup chopped green bell pepper
* 1/2 cup diced white onion
* 2 Tablespoons McDonald’s fajita seasoning (see above)
* 2 Tablespoons water
* 1/2 teaspoon white vinegar
* 1/4 teaspoon lime juice, from concentate
* 2 slices real American cheese
* 4 8” flour tortillas
* cooking oil

COOKING FAJITAS:

* Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
* Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
* Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
* Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade) Use cooking oil to prevent sticking.
* Add green pepper and onion, and stir-fry for about 1 minute.
* Add remaining marinade, stir-fry until liquid “escapes”.
* Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre-mixed McDonald’s fajita seasoning. (do this for all four of ‘em)
* Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
* Microwave, still wrapped, 15 seconds each. (separately)
* Drop on the floor for a more authentic taste.
* Enjoy with Pace picante sauce on the side.

Label: McDonald’s Secret Recipes 0 komentar

McDonald’s Secret Recipes : “OLD-SCHOOL” CHEESEBURGER

McDonald’s “OLD-SCHOOL” CHEESEBURGER Recipe

Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don’t use Kraft singles or Velveeta. (or anything termed as “American processed cheese FOOD) Use only real American cheese. That is KEY ! Please Note : Most slices of American cheese are too big for McDonald’s cheeseburgers. So take about 1/4” off two edges to make a smaller square.

McDonald’s Bacon Double-Cheeseburger

Ingredients:

* 2 prepared beef patties
* 1 prepared bun
* 2 American cheese slices
* 1 slice Oscar Mayer Ready Made bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way. Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12”x16” sheet of waxed paper. (see cooking regular hamburgers for wrapping directions) Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

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McDonald’s Secret Recipes : Breakfast Burritos

Breakfast Burritos Recipe

INGREDIENTS :

* 4 ounces Jimmy Dean™ breakfast sausage
* 1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)
* 1 Tablespoon minced mild green chilies (canned)
* 1 Tablespoon diced tomatoes (canned, drain liquid)
* 4 eggs, beaten to oblivion salt, pepper
* 4 8-inch flour tortillas
* 4 slices REAL American cheese

On the side: Pace Picante Sauce

COOKING Breakfast Burrito:

* Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
* Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
* Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.
* Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
* Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
* To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
* Drop on the floor, and serve. (more authentic flavor)

Label: McDonald’s Secret Recipes 0 komentar

McDonald’s Secret Recipes : Big X-Tra

Big X-Tra Recipes

INGREDIENTS:

* 1 large sesame seed bun (4 3/4-inch diameter)
* 1/3 pound ground chuck
* Lawry’s® seasoned salt
* McDonald’s hamburger seasoning
* 1 Tablespoon ketchup
* 1 Tablespoon mayonnaise
* 1 Tablespoon chopped white onion
* 3 HEINZ™ Genuine dill slices
* 1/2 cup chopped iceberg lettuce
* 1 large tomato slice, or two small ones

COOKING :

* Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
* Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
* Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald’s hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)
* Dress the crown (top bun) in the following order : ketchup - mayonnaise - onion - pickle - lettuce - tomato - *cheese (optional)
* Add the cooked patty then the toasted heel (bottom bun)
* Wrap the Big X-TRA™ in a 12”x16” sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

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McDonald’s Secret Recipes : BIG MAC Special Sauce

BIG MAC Special Sauce

INGREDIENTS :

* 1/4 cup KRAFT Miracle Whip
* 1/4 cup mayonnaise
* 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
* 1/2 Tablespoon HEINZ sweet relish
* 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
* 1 teaspoon sugar
* 1 teaspoon dried, minced onion
* 1 teaspoon white vinegar
* 1 teaspoon ketchup
* 1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using. ( to allow all of the flavors to “meld”. ) Makes nearly 1 cup...enough for about 8 Big Macs.

Cooking BIG MAC

INGREDIENTS :

(this is a per sandwich recipe)

* 1 -regular sized sesame seed bun
* 1 -regular sized plain bun
* 2 -previously frozen regular beef patties
* 2 -tablespoons Big Mac sauce
* 2 -teaspoons reconstituted onions
* 1 -slice real American cheese
* 2 -hamburger pickle slices
* 1/4 Cup -shredded iceberg lettuce

COOKING:

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac’s case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. Toast the “crown” (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

For proper “aging”, or “Q-ing”, ...wrap the finished Big Mac® in a 12”x18” sheet of waxed paper as follows:

* Center the burger, right side up, on the waxed paper. Fold the “long” ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
* Fold the two remaining ends underneath. Wrap snug, but don’t squish it like the regular burgers.
* Let sit 5-8 minutes, allowing the flavors to “meld”.
* Microwave, still wrapped, 15 seconds on high.

Label: McDonald’s Secret Recipes 0 komentar

McDonal Secret Recipe : Arch Deluxe

THE SECRET SAUCE :

* 1 tablespoon mayonnaise
* 1/2 teaspoon Grey Poupon Specialty peppercorn mustard

INGREDIENTS :

* 1 sesame seed hamburger bun (potato roll style with split crown)
* 1/4 pound Topps beef patty
* 1 slice American cheese
* 1-2 tomato slices
* 1-2 lettuce leaves, chopped
* 1 Tablespoon ketchup
* 1 Tablespoon chopped white onion

McDonald’s hamburger seasoning

COOKING :

* In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.

* Toast the face of each of the buns on a griddle as described in all other recipes.

* Follow Quarter-Pounder cooking instuctions for the beef patty.

* Dress your BUN in the following order: On the crown (top bun) - special sauce - ketchup - onions - lettuce - tomato - cheese

* Add the cooked beef patty then the toasted heel.

Makes 1 Arch Deluxe

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

Corn Bread © ejmorris 2000,2001,2002,2004

Ingredients makes 1 loaf

1½ c cornmeal
3 Tbsp olive oil
1½ c boiling water

¼ c lukewarm water
1 Tbsp active dry yeast
1 tsp of honey (optional)
½ c water
3 - 3½ c unbleached allpurpose flour
1¾ tsp salt

Preparation

1. Put the cornmeal (coarsely ground meal from dried corn aka maize) and oil into a large mixing bowl. Add the boiling water and stir well. Set aside to cool until just warm.

2. In a small bowl, dissolve the yeast in ¼ c of lukewarm water (I added about 1 tsp of honey). Stir the dissolved yeast into the cooled cornmeal mixture and blend well. Stir in ½ c water and add all but ½ c of the flour, blending well to form a dough. You don’t have to add all the flour. You know it’s enough when the dough comes away from the side of the bowl. Cover the bowl with plastic and let sit on the counter for about 20 minutes.

3. Turn the dough out onto a floured board (use some of the last ½ c of flour). Sprinkle the salt overtop the dough. Wash and dry the mixing bowl. Adding as little extra flour as possible, knead for 10 or 15 minutes. The dough may be rather sticky. If necessary, sprinkle a little flour to form dough into a ball. Put it in the clean bowl; cover it with a damp cloth; let rise in a no draught place for about an hour, until it has doubled in size. Then, deflate dough, knead for about 5 minutes. Return it to bowl, cover it, let it rise until doubled again. Knead once more for a minute or two. Form the dough into one long log (or two small ones). Place on a cornmealed pan. Cover and let rise for about 40 minutes or until doubled in size.

4. Thirty minutes before you are going to bake, turn oven to 400F. Put water into a broiling pan and place it on the bottom rack of the oven.

5. Optional step: Slash the top(s) with a very sharp knife at an almost horizontal angle. Do this only if the bread has risen to almost half. If it has risen higher, the bread has a tendency to fall if slashed.

6. Spray the bread liberally with water. Bake the bread on the second lowest rack at 350F for 45 to 50 minutes or until it is hollow sounding on the bottom.

7. Turn off the oven. Put the finished bread back in the oven and leave with the door ajar for 5 or 10 minutes. Remove to cool on cooling racks. Wait til the bread is cool before cutting it.

adapted from a recipe in SUNDAYS AT MOOSEWOOD RESTAURANT by the Moosewood Collective published by Simon&Schuster/Fireside 1990

If there is any bread left the next day, it makes terrific Stovetop Dressing (stuffing) and is also excellent sliced thinly and grilled on the barbecue. Spray the grilled bread with olive oil and lay grilled meat on top.

Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. To reheat the bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the oven for ten minutes.

http://etherwork.net/ejmtph/recipes/recipes_files/yeastbread_corn.html

Italian French Stick Bread © llizard aka ejm 2000,2001,2002

adapted from recipe for Starter Dough Method Italian Pane Francese in The Village Baker by Joe Ortiz and various recipes in The Italian Baker by Carol Field

Ingredients

Starter Dough:
½ Tbsp active dry yeast
2 c lukewarm water
2 c unbleached all-purpose flour

Bread:
All of the Starter Dough from the previous step
2 c unbleached all-purpose flour
1½ tsp salt

unbleached all-purpose flour for kneading
sesame seeds (optional)
cornmeal
tray of hot water

Preparation

1. Starter Dough: In a small bowl, mix the yeast in the lukewarm water (do the baby’s bottle test on your wrist) and make sure that it bubbles (about 10 minutes).

2. In a bowl large enough for the starter dough (aka Starter Dough) to triple, add the flour a half a cup at a time mixing it in well with a wooden spoon. When the ingredients have been thoroughly combined, the Starter Dough will be quite soupy. Let the Starter Dough rise, covered, in a no-draught spot on the counter for 8 to 10 hours.

3. Bread: To make the dough, add ½ cup of flour to the Starter Dough. Stir with a wooden spoon. Continue to add all but ½ cup of the remaining flour, ½ cup at a time, stirring all the time. To make a more rustic bread, use ½ c whole wheat flour and 1½ c white flour. You don’t have to add all the flour. You know it’s enough when the dough comes away from the side of the bowl. It will still be quite sticky.

4. Dust the board with some of the last ½ c flour and then scrape the dough out of the bowl. Sprinkle salt over top. Use the extra flour to help you handle the wet dough. Using a dough scraper, knead the dough for 10 to 15 minutes until it is smooth and silky. Scrape away any dough that is on the board. As you knead, add flour a very little at a time to stop it from sticking. The dough will still be quite loose.

5. Put the dough in a lightly floured bowl. Cover with a damp towel and let rise in a no-draught place for 1 to 1½ hours. When the dough has doubled, deflate the dough and turn it out onto the board. Divide it in two equal pieces. Shape into rectangles and roll like jelly rolls to make 2 baguettes. Put them on a baking pan that has cornmeal sprinkled on the bottom of the pan. Wet your hands well and rub the dough. Sprinkle sesame seeds over each baguette. Cover with plastic wrap then a damp towel and let rise again to almost double (about 45 minutes).

6. Thirty minutes before you are going to bake, turn oven to 500F. Put water into a broiling pan and place it on the bottom rack of the oven.

7. Slash the top of the baguettes with a very sharp knife at an almost horizontal angle. Spray the baguettes liberally with water. Put bread in oven and immediately turn the oven down to 450F. Bake the bread on the second lowest rack for 30 minutes or until it is hollow sounding on the bottom.

8. Turn off the oven. Put the finished bread back in the oven and leave with the door ajar for 5 or 10 minutes. Remove to cool upended on cooling racks. Wait til the bread is cool before cutting it.

The broiling pan of water in the oven is to create steam at the beginning of the baking time to make very crusty bread.

Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. To reheat the bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the oven for ten minutes.

http://etherwork.net/ejmtph/recipes/recipes_files/yeastbread_italianfrenchstick.html

Molasses Fennel Rye Bread © ejmorris 2001, 2002, 2003

from the fabulous Clark’s by the Bay Restaurant (now sadly closed) near Kingston, Ontario - although a rumour has been confirmed that he has opened another restaurant in Kingston itself.

Ingredients makes two loaves

¼ c lukewarm water
2½ tsp active dry yeast
4 tsp sugar
4 Tbsp blackstrap molasses
1¾ c water, room temperature
1 Tbsp fennel seeds
½ tsp ground ginger
1 c rye flour
1 c whole wheat flour
½ c wheat germ
2 c unbleached all purpose flour
1 Tbsp salt
¼ c Thompson raisins
up to ½ c unbleached all purpose flour for kneading

Preparation

1. In a smallish bowl, mix yeast with ¼ c lukewarm water (do the baby’s bottle test on your wrist) and set aside til creamy. (Or if you think the yeast may not be viable, until the mixture starts to bubble. Put the bowl into the *cold oven (with the light turned on if you want)* with the door closed. Let it sit there as you start to make the bread dough. It sometimes takes more than 10 minutes to start foaming.

2. Meanwhile, in a bowl large enough for the dough to double, pour the rest of the water. Stir in sugar and molasses. (If the molasses is stiff because of a chilly kitchen, use warm water instead of room temperature) Add fennel seeds and ground ginger. Dump in flours and wheat germ and stir with a wooden spoon until the flour is mostly absorbed.

3. Add the yeast mixture (it should be quite foamy - if it is not after a period of 20 minutes have passed, either the yeast is dead or the water was too hot or far too cold. Check the due date on your yeast container. If the date hasn’t passed, try again.) stir to form a rough dough. Cover the bowl with plastic and let sit on the counter for about 20 minutes.

4. Put some of the ½ c flour for kneading on a wooden board. Turn the dough out onto the board. Sprinkle the salt overtop the dough. Wash and dry the mixing bowl. Hand knead the dough 10 to 15 minutes, adding small amounts of additional flour if dough is sticky. When the dough is springy and silky to the touch, knead in raisins. Form the dough into a ball and put it in the clean bowl; cover it with a damp cloth (or plastic wrap); let rise in a no draught place at room temperature (or in the cold oven with the light turned on if you want) for about an hour, until it has doubled in size. Gently deflate dough. Recover with a damp cloth and allow to rise until doubled again.

5. Gently turn the dough out onto a lightly floured board; cut it in half with a dough scraper if you have one, with a knife if you don’t.

6. Shape into two round balls and place them (not touching) on a lightly oiled pan or a cornmeal dusted peel or on parchment paper. Dust the tops with flour. Cover with a damp cloth and let rise until double in size. (about an hour)

7. Thirty minutes before you are going to bake, turn oven to 400F. Put water into a broiling pan and place it on the bottom rack of the oven.

8. Slash the top of the balls with a very sharp knife. Liberally spray the tops with water. Put bread in oven and immediately turn the oven down to 350F. Bake the bread on the second lowest rack for 35-40 (I bake it for 45-50) minutes or until it is hollow sounding on the bottom.

9. Remove to cool upended on cooling racks. Wait til the bread is cool before cutting it. If you like to eat warm bread, reheat the bread after it has cooled.

This is not a particularly sweet bread and is excellent with soup and/or salad. It’s wonderful with cheddar cheese. It also goes very well with Baked Beans.

Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. To reheat the bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the oven for ten minutes.

http://etherwork.net/ejmtph/recipes/recipes_files/yeastbread_molassesfennel.html

NATIONAL GUARD ASKED TO EXPLAIN “INTERNMENT” JOBS

From GoArmy site :
( Yes, The United States)

Internment/Resettlement (I/R) Specialists in the Army are primarily responsible for day-to-day operations in a military confinement/correctional facility or detention/internment facility. I/R Specialists provide rehabilitative, health, welfare, and security to U.S. military prisoners within a confinement or correctional facility; conduct inspections; prepare written reports; and coordinate activities of prisoners/internees and staff personnel.

Advanced level Internment/Resettlement Specialist provides guidance, supervises and trains other Soldiers within the same discipline. As an advanced level I/R Specialist, you may be involved in:

* Supervise and establish all administrative, logistical and food support operations, confinement/correctional, custodial, treatment, and rehabilitative activities
* Responsible for all personnel working in the confinement/correctional facility, including security, logistical, and administrative management of the prisoner/internee population
* Provide command and control, staff planning, administration/logistical services, and custody/control for the operation of an Enemy Prisoner of War/Civilian Internee (EPW/CI) camp

* Provide command and control, staff planning, administration/logistical services, and custody/control for the operation of detention facility or the operation of a displaced civilian (DC) resettlement facility

link :

http://www.goarmy.com/JobDetail.do?id=292

thread:

http://www.freerepublic.com/focus/f-news/2311145/posts

curious as to the history of MOS # 31E

( I gotta quit reading the news )

We are resending this recall to you because substantial changes have been made to the model numbers. The corrected model numbers are included below.

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

FOR IMMEDIATE RELEASE
July 8, 2009
Release # 09-265

Firm’s Recall Hotline: (866) 594-4208
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Kolcraft Media Contact: (202) 289-2001

Note: CORRECTED Model Numbers

Kolcraft Recalls 1 Million Play Yards Due to Fall Hazard

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.

Name of Product: Kolcraft, Carter’s, Sesame Street, Jeep, Contours, Care Bear and Eric Carle Play Yards

Units: About 1 million

Distributor: Kolcraft Enterprises Inc. of Chicago, Ill.

Hazard: The play yard’s side rail can fail to latch properly and when a child pushes against the rail it can unlatch unexpectedly, posing a fall hazard to children.

Incidents/Injuries: The firm has received 347 reports of sides of the play yard collapsing unexpectedly, resulting in 21 injuries to young children, including bumps, scrapes, bruises and one concussion.

Description: This recall involves the Kolcraft Travelin’ Tot play yards, as well as other similar play yards manufactured for Carter’s, Sesame Street, Jeep, Contours, Care Bare and Eric Carle, with model numbers listed below. Some of the units have a bassinet and/or changing table. Some models have a mobile, vibrating unit or a parent organizer. Model numbers are printed on a white sticker on one of the feet of the play yard.

Corrected Models

If your play yard model number begins with any of the five digit model numbers listed below, your unit is being recalled. This includes models with any letters following the five digits.

Play Yard
Model Numbers
Additional Information

Kolcraft Travelin’ Tot,
Kolcraft Travelin’ Tot LTD,
Kolcraft Travelin’ Tot 2-in-1,
Kolcraft Travelin’ Tot 3-in-1,
Kolcraft Travelin’ Tot 4-in-1

18709, 18710, 18711, 18713, 18714, 18724, 18725, 18730,18731, 18733, 18734, 18744, 18751, 18910,18920, 18925, 18931, 18933, 18934, 18935, 18942, 18945, 18946, 18950, 18951,18960, 18961, 18962, KP001, KP013, KP014, KP015, KP016, KP027

“Kolcraft” and “Travelin’ Tot” are printed on either the fabric on the top rail or on the lower side of the play yards.

***

Carter’s Lennon Travelin’ Tot,
EMU Carter’s Travelin’ Tot,
Carter’s Travelin’ Tot

18740, 18736, 18737, 18726

“Carter’s” and “Travelin’ Tot” are printed on the top rail.

***

“Sesame Beginnings” 2-in-1 Play Yard by Kolcraft,
Sesame Travelin’ Tot VT

22361
SP001
SP004

“Sesame Beginnings” and “Travel Play Yard Kolcraft” are printed on the top rail or along the fabric draft guard on the lower side of the play yards.

***

Jeep Sahara, Jeep Sahara SE Play Yard,
Jeep Sahara Limited Play Yard,
Jeep Sahara XT Play Yard,
Jeep Sahara Limited SE Play Yard,
Jeep Sahara Limited XT Play Yard

55200, 55220, 55225, 55235, 55237, 55770, 55772, 55773, JP002

“Jeep” and “Sahara” are printed on the fabric on the top rail of the play yards.

***

Contours 2-in-1 Travel Playyard,
Contours 3-in-1 Play Yard,
Contours Deluxe Playyard,
Contours Travel Play Yard

18604
ZP001
ZP003
ZP004

“Kolcraft” and “Contours” are printed along the draft guard on the lower side of the play yards.

***

Care Bear Play Yard

18960

***

Eric Carle Play Yard with Activity Gym

18763

Sold at: Babies R Us, Walmart, Kmart, Sears, Target and other stores nationwide and Internet retailers from January 2000 through January 2009 for between $50 and $160.

Manufactured in: China, Spain, and Italy

Remedy: Consumers should immediately stop using the play yard and contact Kolcraft for a free repair kit.

Consumer Contact: For additional information, contact Kolcraft toll-free at (866) 594-4208 anytime or visit the firm’s Web site at www.kolcraft.com

Note: Some of the models of the play yards involved in this recall were recalled in September 2007 (http://www.cpsc.gov/cpscpub/prerel/prhtml07/07315.html) due to a strangulation hazard posed by the changing table, which resulted in the death of a 10-month child.

To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09265.html

>>>Kumquats<<<

When I was a kid, they grew all over San Diego.

Even later, some of the older homes still had a tree or two.

You never see or hear of them today.

Maybe you can grow one from seeds.

http://www.google.com/search?hl=en&rlz=1T4SUNA_enUS291US291&defl=en&q=define:internment&ei=3gp9SoGWFMKHtgf77PnoAQ&sa=X&oi=glossary_definition&ct=title

Did you see this search? It was some place in the thread you posted....

I read the thread and came away, still confused and of the mind that nothing will surprise me....

http://www.goarmy.com/JobDetail.do?id=292

thread:

http://www.freerepublic.com/focus/f-news/2311145/posts

curious as to the history of MOS # 31E

( I gotta quit reading the news )<<<<<

A couple facts that I had not let float to the top.

My husband was a POW In germany/WW2, since he got out in poor health, they sent him stateside to guard german prisoners, in Montana as I recall.

We were bringing the german POWs here to camps, even then....

And of course the Japanese/Americans went to camps in WW2.

And there was a talk show host on KDWN radio for many years, his father was a german POW, in Minnesota, his mother met him, by talking to him through the prison fence and when the war was over, he stayed or returned here to marry her.

So the camps have been around for a long time.

If you want to read real torture in POW camps, read what the U.S. did to the Southern men, in the Union POW camps.

It always made me want to join the Southern Army and fight the north, again.

http://homegrown.org/blog/2009/08/window-farms/

Window Farms

window farm-iconic3

We received an email this morning from our friends Britta and Rebecca in NYC saying that WindowFarms now has a new web site and how-to pdfs of window farm plans:

Window Farms are suspended, hydroponic, modular, low-energy, high-yield edible food gardens built using low-impact or recycled local materials. This site is the online community of window farmers, where we share our development processes and design innovations.

These vertical gardens, located in windows throughout the cityscape, are intended to inspire others to design and implement their own window farms, creating a network of urban food production. Signs in the windowfarms will challenge people to create their own and direct them to a website where we can all share photos, plans, designs, and information. Together, we can derive viable methods for growing food under the local conditions of our own homes.
Baby cucumber growing in a window farm

Baby cucumber growing in a window farm

To learn more about Window Farms, see windowfarms.org.

To learn how to build your own, get started with How-To instructions, or start reading posts from other window farmers throughout this site.

Please share your design process with the other farmers by joining the site and sharing your design and development process.

If you would like to join the site, email us at britta@windowfarms.org. Tell us a little about yourself and your planned window farm.

You can also participate by commenting on other people’s projects, answering questions, and sharing resources.

There are interesting links on this blog for gardening.

This window garden photo, makes me think it would not be that difficult to build this one and is it really old soda bottles they are using?

granny

[Fantastic site, also has http://www.wikihow.com/Main-Page/crafts...]

Void your warranty, violate a user agreement, fry a circuit, blow a fuse, poke an eye out. Make: The risk-takers, the doers, the makers of things... Welcome to Make: Online!

http://blog.makezine.com/

[You can guess what this made me think of...LOL, in far right column, down a ways...]

Weekend Project: DIY Teleprompter Get rid of those cue cards and make a low-cost teleprompter for pro results Thanks go to Brian Lawler for the original article in MAKE, Volume 02. To download The DIY Teleprompter MP4 click here or subscribe in iTunes.... More...

Main Page/

wikiHow does not yet have an article with this exact name.

http://www.wikihow.com/Main-Page/

Page has no posts on it.....

http://homegrown.org/blog/category/diy/

A few questions (and answers) with Veggie Trader
Monday, July 27th, 2009

We first wrote about Veggie Trader back in March in Swap What You’ve Got For What You Want. In a nutshell, Veggie Trader is an free resource for bringing good food and good people together. From their web site:

Using Veggie Trader is free and easy. It works like classified advertising. You post a listing describing the excess produce you have and what you’d like in return, and then you wait for a response…

http://www.veggietrader.com/index.php

Cans Across America – hold a canning party!
Friday, July 31st, 2009

We have been calling ours a Can-o-rama, but we were never ones to conform…love this idea and encourage others to participate in this “national canning event”.
A gift from the Boston canning party organizer

A gift from the Boston canning party organizer

Cans Across America is a grassroots-inspired nationwide event that honors the revival of the time-honored art of canning.

Canning Weekend
The Canning Across America coast-to-coast can-a-rama is the weekend of Aug. 29-30, 2009. Mark your calendars!

http://cansacrossamerica.wordpress.com/

An excellent blog for canners.
granny

http://cansacrossamerica.wordpress.com/recipes/pickled-yellow-wax-beans-with-fresh-dill/

Pickled Yellow Wax Beans With Fresh Dill

photo by Sara Remington

photo by Sara Remington
Pickled Yellow Wax Beans with Fresh Dill
Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table with Janet Fletcher, publishing in Spring 2010 by Andrews McMeel Publishing

Equipment: Canning Kettle with Rack, 1-quart Wide-Mouth Canning Jar, Saucepan, Jar Lifters, Cooling Rack

Makes 1 quart

Winters are long in Minnesota, making a well-stocked pantry all the more valuable. At the Nitty Gritty Dirt Farm in the tiny town of Harris, Robin Raudabaugh transforms her slender yellow wax beans into what old-timers call “dilly beans,” pickling them with garlic, red chile, and clusters of flowering dill. The neatly packed jars are stockpiled in a crawl space under the house until time works its magic, mellowing the vinegary brine. The crisp beans, served with a sandwich, bring memories of summer to a winter lunch.

1 pound yellow wax beans, as straight as possible
1 cluster of fresh dill flower heads
1 large clove garlic, peeled and halved
1 small dried red chile
1-1/2 cups white wine vinegar
1-1/2 cups water
1 tablespoon kosher or sea salt

1. Fill a canning kettle with enough water to cover the top of a 1-quart jar resting on the preserving rack. Bring to a boil. Wash a 1-quart, wide-mouth jar with hot, soapy water; rinse well and put it upside down on a clean dishtowel.

2. Remove the tips of the beans and, if necessary, trim the beans so they will fit upright in a 1-quart wide-mouth jar. Fill the clean jar with the beans, dill, garlic, and chile, packing the beans in tightly but neatly.

3. Combine the vinegar, water, and salt in a small saucepan and bring just to a boil, stirring to dissolve the salt. Pour the hot liquid over the beans, leaving 1/2 inch of headspace. Top with a new lid and close tightly.

4. Place the jar on the preserving rack and lower the rack into the canning kettle. If the water doesn’t cover the jar, add boiling water from a tea kettle. Cover the canning kettle and boil 10 minutes. Using the jar lifters, transfer the jar to a rack to cool. Do not touch the jar again until you hear the pop that indicates that the lid has sealed. Cool completely. Confirm that the jar has sealed by pressing on the lid with your finger; if the lid gives, the jar has not sealed and the contents should be refrigerated and used within 1 week. If the jar has sealed, store it in a cool, dark place for at least 1 month or up to 1 year before opening. Refrigerate after opening.
5 Comments
[OK to use green beans]

[I love it when the anarchy plans/tools get used for a real and important purpose....granny]

http://homegrown.org/blog/category/diy/

Another HOMEGROWNer using Meetup.com
Tuesday, July 21st, 2009

We received an email today from Skip in Santa Cruz:

Check out our meetup: http://www.meetup.com/santa-cruz-sustainable-living/. Loads of community and events. Tonight’s event (which you can read about even after the fact) is a potluck and market table. The market table is a really important feature/idea.

Looks like a fantastic group of like-minded folks creating community. Other meetups from past and future: Water Harvesting Work Party and a Solar Cooking class.

Thank you for sharing, Skip! We’d love to hear from more of you.

http://www.anarchyinthegarden.com/

[snipped]

She read from her book and chatted with Evan. As a fellow urban farmer I was eager to learn from Ms. Carpenter’s experience. I wished she chatted more veggie and less slaughter. At one point Fern whispered to me, ”guess it’s not very exciting to talk about growing squash from seed” or something like that.

Overall it was a fun outing. Primarily because I was accompanied by a couple of amazing vegan/vegetarian uber gardeners, Fern of Life on the Balcony and Milli of Modern Sustainability.
The New Face of Gardening-Deal!

The New Face of Gardening-Deal!

I always try to figure out my place in the gardening world when I attend events like these. Would the older generation of gardeners take me seriously? A foul-mouthed, tattooed, punk that loves everything urban farming related and knows a thing or two about growing vegetables.

If you take a close look at the first picture I don’t necessarily fit into the established gardening world. At one point we were reprimanded for taking flash photography. I felt like I was back in Catholic school.

Hold on to your seats we’re here to stay!

Continue Reading
Opinion

* Quandaries July 24, 2009
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Gardenish

By Adriana Tuesday July 21, 2009
3 Comments
Gardenish

Jardineros (gardeners for my non-Spanish speaking friends), summer has sprung! The tomatoes are rolling in and I’ve got eggplant coming out of my ears. In case you didn’t notice I’ve been absent from the web. Yeah, what’s new?

The Wrigley Village Community Garden has been keeping me very busy! Mulch-A-Lot is going down this Saturday, July 25th and we’re T minus 11 days, August 1st, from the grand opening! Did I mention I’ll be giving a seed starting demo to lil’ farmers in attendance? Me, little kids, and dirt… party!

Last week Scott and I had a two hour meeting with the head honchos over at City of Long Beach Dept of Parks, Rec. and Marine (that’s a mouthful) regarding our guerrilla gardening. Scott has big plans; I’m selfish and focusing on my little hood. The good news is the city officials are into it and willing to help us! Who knew, cooperation. Scott, you’re a wise man!

In between all the politico stuff I took a much needed break and had the pleasure of meeting two cool ladies. Through the magic of the web I met newly minted Master Gardener Milli. Perched on a hill her garden is prolific and her energy contagious. She took me on a field trip like no other, Farmlab. It was a moving and inspirational experience. This snapshot is exactly the moment I fought back tears.
Farmlab-What Heaven Looks Like

Farmlab-What Heaven Looks Like

Picture it, lively Mexican music in the background, I’m eagerly speaking Spanish with everyone that’s willing to stop and talk to me, I’m gleaming with joy that I can actually carry a conversation in Spanish, bags and bags of Mexican medicinal herb seeds are genoursly being doled out, and outside, beside a bountiful garden with it’s own tranquil music, a performance venue. I think I could live here.

I’m really greatful for Milli. She gave me the shot in the arm and the kick in the rear I needed. I went home re-energized and focused.

The second chick I met was Lisa, winner of ‘Garden Anywhere’ book give-a-way. She too shared her garden with me. Visiting other people’s garden made me realize I really need to step up my game. They’re running circles around me; good job!

In between all that fun I’ve attended several community meetings and had a few TV gigs. I have an article deadline looming over my head and a guerrilla gardening workshop with Scott for Clit Fest 2009 to look forward too.

So hang in there with me folks. Much more gardening ahead!
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http://campaignforrealfarming.blogspot.com/2009/07/eight-steps-back-to-land.html

Eight Steps Back to the Land

“Farming must compete actively and vigorously with other potential employers to attract the best people” — so says a report, New Blood, just published by the Royal Agricultural Society of England (RASE). Over the next ten years says its author, Alan Spedding, “Farming needs 60,000 new entrants”. A key problem, we are told, is that agriculture worldwide “is struggling with an outdate image”.

Well — up to a point. In truth, as things stand, farmers might echo the words of Henry V’s foot-soldiers on the eve of Agincourt — “even as men wrack’d upon a strand that seek to be washed off at the next tide”. New Blood came out just before this year’s Royal Show in July which, I found, was upbeat as ever, but is scheduled nonetheless to be the last. The image of farming is indeed “outdated” — but not simply in the way that the RASE author intended. To be sure it is perceived to be too rustic, straws in the hair and rolling rrs — but it is also rightly seen to be too ruthless and too industrial; and it’s the ostensible modernity, built on cheap oil and borrowed cash, that is truly the anachronism. We need farming that can actually feed people without wrecking the rest of the world, and go on doing so. We need a radical shift — away from mere rusticity no doubt, but also away from the industrial and commercial hype.

As for the putative 60,000 — well: that would simply restore the status quo. But the status quo is a disaster. Successive British governments these past 30 years have cut the ranks of farmers to 150,000, with an average age of 60 and with thoughts of retirement. In truth we need about a million more farmers post haste to re-create the agrarian base that is so obviously necessary.

It’s clear, too, that the powers that be — the NFU, the food industry, the government, and even RASE — are not going to do what’s needed. They are not on the case. So again we see that if we give a damn about the future then we, ordinary Joes, have to do what is needed for ourselves — despite the powers that be. Outlandish though the notion may now seem, we have to get back to the land in droves, and on our own initiative. It’ a tall order. But as the accompanying article suggests, it is all theoretically do-able — and a great deal is happening already.

Read Eight Steps Back to the Land here.
[pdf]

http://thedanashow.wordpress.com/2009/08/07/breaking-carnahan-staffer-admits-to-causing-trouble/

Is there any thing new here?

I had not heard this on the radio, did hear the rest of the story.

Appears to be a lot of Tea Party info on page.

http://thedanashow.wordpress.com/

Main page, videos and photos at the protest/tea party, Carnahan:

It wasn’t a mob … until they showed up

http://campaignforrealfarming.blogspot.com/2009/07/campaign-manifesto-peoples-takeover-of.html

Wednesday, July 1, 2009
The Campaign Manifesto: A People’s Takeover of the World’s Food Supply

If we take the future seriously we need to re-think food production from first principles. We need “Enlightened Agriculture” — farming designed expressly to feed everybody, well and forever, without wrecking the rest of the world. This is eminently possible — the present failure is not only tragic, it is a disgrace. Enlightened Agriculture respects the bedrock laws of biology, and common principles of morality. It does not, as now, seek to override the laws and re-define morality to fit the market.

But agriculture that is designed to feed everyone forever is quite different in structure and technique from present-day, industrial farming, which is intended primarily and indeed vitually exclusively to maximise profit.

So the “powers-that-be” — present-day western governments, corporates, banks, and their attendant intellectuals and experts — are not going to introduce such agriculture. If we want farming that can feed our children and grandchildren, we have to create it for ourselves. We need a people’s movement, leading to a people’s takeover of of the whole food supply.

This is what the Campaign for Real Farming is intended to achieve.

Read the whole document here. [pdf]

http://joybilee-farm.blogspot.com/2009/08/linen-festival-countdown-linen-tow.html

Linen paper is easy to make from the linen tow that is the waste after combing out the line linen for spinning. The technique is very similiar to felting or making silk fusion/silk paper. So if you’ve made felt or silk paper before — linen paper is easier — no agitation and no textile medium needed.

You need:
Clean linen tow — remove all the shive and chaff that you can because the hard stems will prevent the paper from binding together. The more clean tow that you can incorporate, the finer and more stable your paper will be. For an 8 1/2 by 11 sheet of paper you need a lot of linen tow — 200 grams. Once you have the technique mastered you can add other fibers, too, like silk threads, petals, seeds, shredded paper, etc. Add these other fibers sparingly so that the integrity of the paper is not compromised.

A fiberglass window screen cut to size. It should be 2 inches taller than your want your paper to be and twice as wide plus 2 inches. You will fold the screen over the linen tow to enable you to wet it out.

A sponge to dampen the paper and to blot up excess water.

Water in a spray bottle.

An iron, pressing cloth and ironing board or protected surface.

A wooden or marble rolling pin.

Begin by opening the window screen and lay out one layer of flax tow, being careful to cover the screen by laying the tow in one direction, very similiar to laying out wool fibers in preparation for felting. Leave a one inch area free all around the window screen. This will allow your paper to spread once it is wetted out.

continues..........LOL, she is teaching this at the farm today,
So pick me up on the way to Canada, you should be able to land your space ship in my front yard, for that is the only way we can get there in time....
granny