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
http://kalynskitchen.blogspot.com/2010/10/recipe-for-low-sugar-and-whole-wheat_05.html
Sunday, October 10, 2010
Low Sugar and Whole Wheat Peach Pecan Muffins
(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread; recipe adapted from mango muffins from The National Mango Board.)
1/4 cup grapeseed oil (or butter)
3/4 cup Splenda (or sugar)
4 large or 4 1/2 small ripe peaches
1 egg, beaten
1 tsp. vanilla
1 1/2 cups white whole wheat flour (or white flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup chopped pecans
Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)
Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. (Remember to keep out half of one peach if you’re using small peaches; just eat that half!)
Mix together the oil (or butter) and Splenda (or sugar). Add the pureed peaches, egg, and vanilla.
In a separate bowl, mix together the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon. Mix the wet ingredients into the dry ingredients and gently combine.
Chop enough pecans to make 1 cup chopped pecans, then stir the diced peach pieces and chopped pecans into the batter. Fill muffin cups (or loaf pan) with batter.
Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.
I froze most of this batch of muffins and I’ve been reheating them in the microwave for about 1 minute when I want to eat one.
http://www.fda.gov/Safety/Recalls/ucm228986.htm
Blue Buffalo Company, Ltd. Recalls Limited Production Code Dates of Dry Dog Food Because of Possible Excess Vitamin D
FOR IMMEDIATE RELEASE - October 8, 2010 - Blue Buffalo Company, Ltd., recalls certain dry dog food because of possible excess Vitamin D that can affect the health of some dogs. The Blue Buffalo Company, Ltd., is recalling certain packages of its Wilderness Chicken, Basics Salmon and Large Breed Adult Chicken dry dog foods sold under thc “BLUE” brand which have the potential to contain excessive levels of Vitamin D.
While Vitamin D is a beneficial component of these foods, the Company believes that these products may have levels of Vitamin D that are beyond the formula specifications, and has therefore chosen to withdraw them.
Dogs reacting to the higher levels of Vitamin D may show signs of lethargy or exhibit unusually frequent water consumption and urination. If your pet has consumed the recalled products and has these symptoms, please contact your veterinarian.
The affected productions of Blue Wilderness Chicken, Basics Salmon and Large Breed Adult Chicken dry dog foods were distributed nationwide through pet specialty stores.
Only these production runs of the products are involved in this recall:
Blue Wilderness Chicken Flavor dry dog food 4.5 1b “Best If Used By JUL2611Z”
“Best If Used By JUL2711Z” &
“Best If Used By JUL2811Z”
Blue Wilderness Chicken Flavor dry dog food 11 lb “Best If Used By JUL1211B”
Blue Wilderness Chicken Flavor dry dog food 24 1b “Best If Used By JUL1211B” &
“Best If Used By JUL1311B”
Blue Basics Limited Ingredient Formula Salmon and Potato Recipe dry dog food 11 lb “Best If Used By AUG2111B” &
“Best If Used By AUG2211B”
Blue Basics Limited Ingredient Formula Salmon and Potato Recipe dry dog food 24 lb “Best If Used By AUG2111B”
“Best If Used By SEP2311P” &
“Best If Used By OCT2611P”
Blue Life Protection Formula Natural Chicken & Brown Rice Recipe Large Breed Adult dog food 30 lb “Best If Used By SEP2211P”
“Best If Used By SEP2311P” &
“Best If Used By OCT2611P”
No other BLUE dry or can pet foods are involved in this recall, and only the specific code dates of these products are involved.
To date there have been 36 cases nationwide of dogs reported with symptoms consistent with elevated Vitamin D in their systems while feeding on these specific productions of the products. In all cases the symptoms have subsided upon discontinuing feeding these products, with no apparent long term health consequences.
Blue Buffalo learned of this potential eondition in its products when it received reports of dogs diagnosed with high Vitamin D levels while feeding on the products from these specifie production runs. On further investigation it was learned that a sequencing error had occurred at the supplier of the dry ingredients for these products. Immediately before producing the ingredients for these specific production runs, the supplier had run a product for another customer that contained a more potent form of Vitamin D used in chicken feeds. It is now believed that there was some level of carry over of this Vitamin D product into the ingredients for the specific manufacturing runs of the BLUE products, thereby increasing the Vitamin D activity to unacceptable levels in the Blue ingredients.
Consumers who have purchased any of the products being recalled are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-877-523-9114 from 8 AM to 8 PM Eastern Time or visit the Company web site at www.bluebuffalo.com/news9 for more information.
###
http://www.fda.gov/Safety/Recalls/ucm228998.htm
Contact:
Phone: 1-888-LIPITOR
Website: http://lipitor.com/recall.aspx9
Public Notice:
Pfizer recalled specific bottles of LIPITOR (40 mg only) due to a small number of reports of an uncharacteristic odor related to the bottles in which LIPITOR is packaged. A medical assessment has determined that the odor is not likely to cause adverse health consequences in patients taking LIPITOR. There is no need to take any action if you take LIPITOR; please continue to take your medication as prescribed by your doctor. However, if you take LIPITOR 40 mg and experience an uncharacteristic odor associated with your medication, please return the tablets to your pharmacist.
Pfizer is committed to the safety of patients who take our medicines. Pfizer is working closely with the bottle supplier to determine the cause of the odor problem and to rapidly address it. Pfizer responded rapidly to ensure LIPITOR continues to meet the company’s high quality standards. We will continue to actively monitor the situation and take any action necessary to ensure patient safety and maintain the quality of our products.
If you have any questions about LIPITOR, please contact your doctor or your pharmacist or call 1-888-LIPITOR.
Common Questions
Why was LIPITOR recalled?
Pfizer has recalled specific “lots” or batches of LIPITOR (40 mg only) due to a small number of reports of an uncharacteristic odor related to the bottles in which the product is packaged. Pfizer is working closely with the bottle supplier to determine the cause of the odor problem and to rapidly address it.
Where can people go for more information about the recall?
If you have any questions about the recall please call 1-888-LIPITOR. If you have specific questions about your medication, you may also call your doctor or pharmacist.
I take LIPITOR. What should I do?
Pfizer recalled only specific bottles of LIPITOR 40 mg due to a small number of reports of an uncharacteristic odor and a medical assessment has determined that the odor is not likely to cause adverse health consequences in patients taking LIPITOR. Medication should always be taken as prescribed by a doctor. If you take LIPITOR 40 mg and experience an uncharacteristic odor associated with your medication, please return the tablets to your pharmacist.
If you take LIPITOR and experience an odd smell or odor, what should you do?
Pfizer recalled only specific bottles of LIPITOR 40 mg due to a small number of reports of an uncharacteristic odor and a medical assessment has determined that the odor is not likely to cause adverse health consequences in patients taking LIPITOR. If you take LIPITOR 40 mg and experience an uncharacteristic odor associated with your medication, please return the tablets to your pharmacist. If you have any concerns, call your doctor or pharmacist or call 1-888-LIPITOR if you need any further information.
Is it still safe to take LIPITOR?
Pfizer has recalled only specific bottles of LIPITOR 40 mg due to a small number of reports of an uncharacteristic odor related to the bottles in which LIPITOR is packaged. A medical assessment has determined the odor is not likely to cause adverse health consequences in patients taking LIPITOR. Pfizer remains confident in the safety and efficacy of LIPITOR.
Will there be a LIPITOR 40 mg shortage as a result of the recall?
Pfizer has taken a number of steps to ensure that there is no shortage of LIPITOR 40 mg as a result of this recall.
Can I get a refund if I take LIPITOR 40 mg?
Pfizer has recalled only specific bottles of LIPITOR 40 mg. Please speak to your pharmacist about refund policies. Pfizer is not offering a refund.
###
Granny - on a scale of 1-10 (as in 10-10-10) you are an 11!
so 11/11/11 is your special day!
According to the EPA, this spray mixture is an effective way to kill MRSA.
No need to rinse.
In a four ounce spray bottle mix:
3 ounces isopropyl alcohol
1 ounce witch hazel (to tone down the isopropyl a bit for all skin types)
1 teaspoon vanilla extract or two or three drops of essential oil.
Dr. Oz and Oprah recommend Get Clean
Instead of using toxic chemicals to clean your sink and bathtub,
Dr. Oz recommends using baking soda. And you can use white vinegar
to clean your windows. Or look for brands like Shaklee’s Get Clean line.
Oprah says she loves their Basic H2 spot remover.
www.shaklee. net/aromathyme
Daily Aromatherapy Tip
brought to you by AromaThyme.com
Scent of the Month Club
http://www.aromathy me.com
Shortcut URL to this page:
http://www.onelist.com/community/AromatherapyDailyTip
Bisphosphonates (Osteoporosis Drugs): Label Change - Atypical Fractures Update
including Fosamax, Fosamax Plus D, Actonel, Actonel with Calcium, Boniva, Atelvia, and Reclast
AUDIENCE: Patient, Family Practice, Geriatric
ISSUE: FDA is updating the public regarding information previously communicated describing the risk of atypical fractures of the thigh, known as subtrochanteric and diaphyseal femur fractures, in patients who take bisphosphonates for osteoporosis. This information will be added to the Warnings and Precautions section of the labels approved to treat osteoporosis, including Fosamax, Fosamax Plus D, Actonel, Actonel with Calcium, Boniva, Atelvia, and Reclast (and their generic products). A Medication Guide will also be required to be given to patients when they pick up their bisphosphonate prescription.
BACKGROUND: Atypical subtrochanteric femur fractures are fractures in the bone just below the hip joint. Diaphyseal femur fractures occur in the long part of the thigh bone. These fractures are very uncommon and appear to account for less than 1% of all hip and femur fractures overall. Although it is not clear if bisphosphonates are the cause, these unusual femur fractures have been predominantly reported in patients taking bisphosphonates.
RECOMMENDATIONS: Patients should continue to take their medication unless told to stop by their healthcare professional. FDA recommends that healthcare professionals should discontinue potent antiresorptive medications (including bisphosphonates) in patients who have evidence of a femoral shaft fracture. See the FDA Drug Safety Communication below for additional information.
Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:
* Complete and submit the report Online: www.fda.gov/MedWatch/report.htm
* Download form or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
Read the MedWatch safety alert, including a link to the FDA Drug Safety Communication, at:
Tell us how we are doing:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Update your subscriptions, modify your e-mail address, or stop subscriptions at any time on your Subscriber Preferences Page. You will need to use your e-mail address to log in. If you have questions or problems with the subscription service, please contact support@govdelivery.com.
This service is provided to you at no charge by U.S. Food & Drug Administration (FDA).
FDA HHS
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - October 13, 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.ncat.org/newsletter/archives.html#wh
News & Resources
* Grant Funds Organic Farm Transition Economics Study
* Publication Highlights Prairie Benefits for Landowners
* Study Credits GM Corn with Reducing Corn Borer Losses
* Study Advances Understanding of Bee Colony Collapse Disorder
* Small Farms Alternative Enterprises Conference Proceedings Online
* Rangeland Study Documents Land Health
Funding Opportunities
* Organic Farming Research Foundation
* Wisconsin Grazing Lands Conservation Initiative Grant Program
* Communities Take Root
Coming Events
* Grass-finished Beef: Production and Marketing Webinar
* Sustainable Ag Expo
* Tilth Producers Annual Conference
__________________________________________________
News & Resources
Grant Funds Organic Farm Transition Economics Study
Minnesota economists will study the economic costs associated with transitioning from traditional to organic farming through a new $1.2 million grant from the U.S. Department of Agriculture. The four-year project is aimed at gathering data about costs and returns for farmers making the switch to organic farming. Data will come from transitioning and recently certified organic farmers who enroll in the Minnesota State Colleges and Universities Farm Business Management Education program. The project also will develop print and online educational materials that will help transitioning farmers make long-term planning decisions.
http://www1.umn.edu/news/news-releases/2010/ UR_CONTENT_257280.html
Publication Highlights Prairie Benefits for Landowners
A new publication sponsored by the North Central Region Sustainable Agriculture Research and Education program, Leopold Center and ISU Agriculture and Natural Resource Extension touts the benefits of tallgrass prairies for landowners. “Incorporating Prairies into Multifunctional Landscapes” was written by Iowa State University researchers who are developing multi-year cropping systems for Iowa that integrate annuals and perennials. The publication looks at ways that prairies can be incorporated into farms, how they affect nearby crops, and includes resources for establishing your own prairie. The publication is available free online or in hard copy.
http://www.leopold.iastate.edu/news/newsreleases/2010/100410_prairiepublication.html
Study Credits GM Corn with Reducing Corn Borer Losses
A study published in the journal Science
says corn that is genetically modified to resist pests, benefits neighboring crops as well, according to a Planet Ark news story. Researchers said Midwestern states that planted corn genetically modified to make a toxin that fights off European corn borer moths has dramatically cut the $1 billion in annual losses from the pest, even preserving crops that have not been altered. Earlier cost-benefit studies have looked only at the effect on the genetically modified corn itself, but this study, led by William Hutchison of the University of Minnesota, shows the wider impact caused by crops modified to make their own insecticide. According to the team’s calculations, Bt corn planted in Wisconsin, Minnesota, Illinois, Iowa and Nebraska over the past 14 years saved up to $6.9 billion, and 62 percent of that savings—or about $4.3 billion—came from fields that were not genetically modified.
http://planetark.org/wen/59789
Study Advances Understanding of Bee Colony Collapse Disorder
A study published in the online journal
PLoS ONE found the presence of both a virus and a fungus in bee colonies that suffered Colony Collapse Disorder (CCD). The study, led by scientists from the University of Montana and the U.S. Army, used Mass spectrometry-based proteomics (MSP) to identify and quantify thousands of proteins from healthy and collapsing bee colonies. MSP revealed two unreported RNA viruses in North American honey bees, Varroa destructor-1 virus and Kakugo virus, and identified an invertebrate iridescent virus (IIV) associated with CCD colonies. Prevalence of IIV significantly discriminated among strong, failing, and collapsed colonies. In addition, bees in failing colonies contained not only IIV, but also the microsporidia Nosema. Laboratory cage trials with a strain of IIV type 6 and Nosema ceranae confirmed that co-infection with these two pathogens was more lethal to bees than either pathogen alone.
http://www.plosone.org/article/info:doi/10.1371/journal.pone.0013181
Small Farms Alternative Enterprises Conference Proceedings Online
The proceedings of the 2010 Florida Small Farms Alternative Enterprises Conference held July 31-August 1 are now available online. Speaker presentations on Alternative Energy, Alternative Enterprises, Business and Marketing, Horticulture, Livestock, and Organic and Sustainable Farming are all accessible through the conference website.
http://smallfarms.ifas.ufl.edu/floridasmallfarmsconference/postconference/2010/index.html
Rangeland Study Documents Land Health
USDA has released a new study by scientists and conservationists showing that non-federal rangelands in the Western United States are productive, but that non-native grasses and shrubs pose a potential threat to the rangelands’ productivity. The study, which was published in Frontiers in Ecology and the Environment, was the result of collaboration between two USDA agencies?the Agricultural Research Service (ARS) and the Natural Resources Conservation Service (NRCS)?and the U.S. Geological Survey (USGS). The study reveals that less than 25 percent of non-federal rangelands have significant land degradation but that non-native plant species now occur on nearly 50 percent of all non-federal rangeland. The study evaluated more than 10,000 field plots across western rangelands using National Resources Inventory data. Additional details on the study are available online.
http://bit.ly/bPcXUO
>> More Breaking News (http://attra.ncat.org/news/)
__________________________________________________
Funding Opportunities
Organic Farming Research Foundation
OFRF is pleased to announce that funding is available to fund research or education/outreach projects on any agricultural production, social, economic, or policy-related topic of concern to organic farmers and/or ranchers. Special funding is also available for projects in the categories of organic seed quality or crop breeding thanks to a partnership with the Clif Bar Family Foundation. There are separate RFPs for research proposals and education/outreach proposals.
Proposals are due November 18, 2010.
http://ofrf.org/grants/apply.html
Wisconsin Grazing Lands Conservation Initiative Grant Program
The Grazing Lands Conservation Initiative (GLCI), a partnership between USDA Natural Resources Conservation Service, the Wisconsin Department of Agriculture, Trade, and Consumer Protection, and private sector agricultural and conservation groups, has announced the 2011 Request for Proposals for the Grazing Lands Conservation Initiative Grant Program. The program offers grants for grazing education and on-farm demonstration, grazing research, and grazing technical assistance.
Proposals are due November 12, 2010.
http://www.datcp.state.wi.us/arm/agriculture/land-water/grazergrant/index.jsp
Communities Take Root
The Fruit Tree Planting Foundation (FTPF) and Dreyer’s Fruit Bars
are planting orchards across the country in a collaborative program called Communities Take Root (CTR). Through this program, communities compete in a nation-wide vote to win a complete community orchard. FTPF orchards are a wonderful way for communities to grow fresh fruit for the community, beautify neighborhoods, strengthen relationships and build community food security ? all through the simple act of planting fruit trees. They are now inviting applications for 2011. The first 125 qualified applicants will be in the running to win a free orchard, including free community workshops on planting, pruning and caring for fruit trees. FTPF provides all plants, related materials and equipment, community workshops and training, and our team will work with your community volunteers to install the orchard. Recipients must have the appropriate space and commitment to the orchard to qualify.
This opportunity is first-come, first-served.
http://www.communitiestakeroot.com/
>> More Funding Opportunities (http://attra.ncat.org/funding/)
__________________________________________________
Coming Events
Grass-finished Beef: Production and Marketing Webinar
October 20, 2010
Online
Grass-finished beef is part of a growing niche market of farm products that can command higher market prices and bring more to a farmer’s bottom line. During this hour-long webinar you’ll learn how farmers, large and small, are using more pasture and less grain to produce high-quality meat products and how they compete in the marketplace. The free webinar, presented by ATTRA specialists from the National Center for Appropriate Technology, will be held at 12:00 PM CDT.
http://www.attra.ncat.org/webinars2010/grassbeef/
Sustainable Ag Expo
November 15-16, 2010
Monterey, California
The 6th Annual Sustainable Ag Expo provides a unique opportunity for farmers, ag professionals and pest control advisors representing a variety of operations to learn about the latest in farming research, resource issues, and business trends related to sustainable agriculture. This two-day educational meeting provides continuing education credits, an innovative trade show, and an exhibitor showcase.
http://www.vineyardteam.org/events/expo.php
Tilth Producers Annual Conference
November 12-14, 2010
Port Townsend, Washington
This year’s Tilth Producers of Washington conference is “Organic Agriculture: The Root of Rural Development.” The WSU Friday Symposium, “Organic Grains for Food, Feed and Malt,” features sessions with growers, researchers, millers and bakers. The Tilth Producers conference will have five concurrent workshops running all day Saturday and Sunday. The 28 workshops have information for the novice and seasoned farmer. In addition there will be a trade show, wine tasting, auction, 50-mile banquet and dance.
http://www.tilthproducers.org/programs/conference
>> More Events (http://attra.ncat.org/calendar/)
__________________________________________________
New & Updated Publications
Pawpaw — A “Tropical” Fruit for Temperate Climates
http://attra.org/attra-pub/PDF/pawpaw.pdf
An Introduction to Bioenergy: Feedstocks, Processes and Products
http://attra.org/attra-pub/PDF/bioenergy.pdf
Cattle Production: Considerations for Pasture-Based Beef and Dairy Producers (Spanish version)
http://attra.org/espanol/pdf/bovinos.pdf
Question of the Week
What information can you give me regarding organic melon production?
http://bit.ly/bF4TLw
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php
Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup
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Contact us
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Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html
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 (http://www.ncat.org/sarc_current.php) for more information on our other sustainable agriculture and energy projects.
copyright 2010 NCAT
FOR IMMEDIATE RELEASE
October 13, 2010
Release #11-008
Firm’s Recall Hotline: (877) 455-7677
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Iron Lover’s Bench Sold Exclusively at Ross Stores Recalled 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. It is illegal to resell or attempt to resell a recalled consumer product.
Name of Product: Iron Lover’s benches
Units: About 185
Importer: Ross Stores Inc., Pleasanton, Calif.
Hazard: The bench may tip over when only one person is seated on it. This could pose a fall hazard to consumers.
Incidents/Injuries: Ross has received two reports of the bench tipping over. No injuries have been reported.
Description: The recalled metal two-seat bench is 51 inches long with SKU number 400051794482 printed on the price tag. The bench is a bronze color.
Sold exclusively at: Ross Stores nationwide between July 2010 and September 2010 for about $90.
Manufactured in: China
Remedy: Consumers should immediately stop using these benches and return them to any Ross Store for a full refund.
Consumer Contact: For additional information, contact Ross at (877) 455-7677 anytime. Consumers also can visit the Ross Stores’ website at www.rossstores.com
To see this recall on CPSC’s web site, including a picture of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11008.html
http://selfrelianceadventures.blogspot.com/2010/10/black-bean-salsa-one-of-my-favorite.html
Black Bean Salsa—One of My Favorite Harvest Time Recipes
Posted: 13 Oct 2010 08:00 AM PDT
Of course you could eat this any time of year, it just happens that fresh tomatoes from the garden make me think of making this every fall. You can use store tomatoes if that’s all you have. So without further ado, here it is.
Black Bean Salsa
2 medium tomatoes diced
1 can black beans rinsed well and drained
1 can corn drained
1 bunch green onions chopped (or use regular onion or chives—whatever you have around. I’ve been using chives because the chive plants are crazy here and I’d have to go buy green onions)
1 small bunch cilantro chopped (fresh is best, but dried works okay also)
Dash of salt totally optional (I don’t put it in)
Mix all those ingredients together and then pour one packet of Good Seasons Italian dressing prepared as directed over it. Like prepare the dressing first so it’s liquid, then pour it over the other ingredients. Make sense?
You can find the Good Seasons dressing in the salad dressing aisle—usually at the top. Go ahead and get the cute little mixing cruset thingy—you’ll be making a lot of this salsa so you’ll want an easy way to mix up the dressing. ;)
Stir it all up and serve with your favorite corn tortilla chips.
Oh my. It is so yummy. You have my permission to eat a big bowl of this for lunch. That’s right, not with lunch, for lunch. That’s how I eat it. It has to be good for you.
The sound of birds
The music of birdsong is one of the great natural wonders of the world. Anyone who thinks that bird calls amount to little more than a chain of stereotyped whistles may be surprised by this short video clip about the amazing Australian Lyrebird, inimitably presented by David Attenborough. And this short video gives an idea of the variety of song on display... how much there is to discern outside.
[Links to several free computer programs/sites]
http://www.techsupportalert.com/content/birdsong-free-online.htm
PING to post 8500 of granny’s third survival list!
GREAT survival tips, recipes, news stories, and all sorts of relevant information to those of us prepping for the worst.
If you want on or off thing ping list, please freepmail me.
thanks!
Thanks, CB! :)
She always posts those delicious sounding recipes late at night (for me in the East), so she’s trying to bust my dietary restriants don’tchaknow. ... BTW, a cornbread should have at least some cornmeal in it, not just canned corn.
ttp://www.personalliberty.com/survival-and-self-sufficiency/prepare-your-own-personal-home-grocery-store-and-pharmacy/%22
ttp://tinyurl.com/2g4ha4k%22
http://tinyurl.com/2g4ha4k
Prepare Your Own Personal Home Grocery Store And Pharmacy
October 11, 2010 by Peggy
ttp://www.personalliberty.com/author/peggy-layton/%22 Layton
“Food in the basement is better than money in the bank.”
There are many reasons for stockpiling a one-year supply of food. The value
of food commodities generally increases at the same rate as inflation. Money
in the bank doesn’t do that. Investing in 500 cans of tuna fish in your
basement or dehydrated food that will last five to 10 years is a better bet
than putting $350 in the bank.
The most important reason to store food is that it comes in very handy in a
crisis of any kind. Whether it be a large emergency such as an earthquake,
flood, volcano eruption, war, strike or economic crash, or something as
personal as being laid off work, moving or helping other family members that
are down and out or when cash is short, it is comforting to know that you
can use your home grocery store to help buffer lean money times. If you had
to live on what you had in your basement for an extended period of time, you
would wish you had a well-rounded supply of food.
In general, most households do not have more than a one-week supply of food.
Let’s face it, as a nation, we rely almost totally on the supermarket and
fast food restaurants. An average family of four spends $750 or more per
month on food. As the children grow up, the price increases. That is double
the amount spent 10 years ago. In the past five years inflation on food has
risen more than anything else has. Your best investment right now is FOOD!
If you ask any supermarket chain manager to tell you how long it would take
to empty the shelves in any store in the event of a crises, the answer would
be approximately three days. They just don’t keep that much in their
warehouses. And if there were a trucking problem it would be less. People
would storm the grocery stores and buy anything they could get. The water is
the first thing that goes.
I strongly suggest that you find a place in your home, either in a basement,
spare bedroom, closet, junk room, under the stairway or heated garage, and
go to work turning it into your own home grocery store and pharmacy. Somehow
get shelves in there, build them, have them built or buy them pre-built.
Whatever works best for you. Just do it, now.
This “home grocery store” will be to you and your family as the ark was to
Noah and his family. It will contain all the necessary food, water, bedding
and medical supplies to sustain life for a minimum of three months to one
year.
So what are the best kinds of food to stock pile? It is recommended that you
“store what you eat and eat what you store” otherwise you might get sick. A
crisis is not the time to change your family’s diet.
Appetite fatigue is a very serious condition. Food storage experiments have
been conducted where people had mock disasters and lived on their basic food
storage for extended periods of time.
If you are suddenly thrown into a diet that you are not used to, especially
one with a lot of wheat, beans, corn, honey, powdered milk and dehydrated
food, you will have a double crisis. One thing we do not need in an
emergency is a sickness caused by a drastic change in our diet.
It is best to incorporate these foods into your diet gradually. These are
the foods that store well for long term and, to rehydrate them, you just
need to add water, so they are good to have in your storage along with any
canned goods that you like. The shelf life on canned goods is approximately
two years and dehydrated food up to 10 years.
There is nothing wrong with storing wheat, beans, rice, powdered milk and
honey, if that is what you are used to and prefer. Some people have
allergies to wheat and they learn this when they change their diet. Store a
variety of wheat and other grains, along with flour, oatmeal, rice, noodles,
evaporated milk, beans, peas, lentils, legumes, canned meats, tuna fish,
canned salmon, soup of all kinds, tomatoes, sauces of all kinds, all baking
items, shortening, oils, peanut butter, jams, syrups, salad dressings,
mayonnaise, Jell-O, cocoa, bottled fruits and vegetables and many other
dehydrated products.
Nothing should be kept for more than two years without rotating except the
following: wheat, grains, beans, sugar, salt and any product that is
nitrogen packed for long term storage and has a low oxygen content.
If people store what they eat and eat what they store, the rotation will
automatically take care of itself. Rotating your food so your family gets
accustomed to eating the grains, beans, honey and dehydrated products is
very important.
issing
Shelves built to accommodate buckets of bulk food.
Always replace each item as it is used up so you can maintain your
stockpile. Purchase cases of items when they come on sale. Our hometown
grocery store has case lot sales about four times a year. The best prices
are when items are in season. I buy wet pack corn and beans in the fall when
they are two cans for $1. When tuna fish comes on sale I buy three or four
cases. It’s an excellent source of protein and I save a lot of money by
purchasing in bulk.
A sample formula for knowing how much food to store is to keep track of what
you eat for a two-week period of time. Surprisingly most families repeat
meals every few days. Multiply the basic ingredients by six to calculate a
three-month supply, 13 for a six-month supply and 26 to calculate a year’s
supply. Separate menus can be calculated for summer and winter taking into
consideration gardening and seasonal foods available. Build your own
stockpile slowly, over a six-month period of time.
A hint that has helped me to obtain extra food items: Every time I go to the
grocery store I get two of each item that I normally buy, such as ketchup,
barbecue sauce, pickles, olives, cream soups, mayonnaise, salad dressing,
spaghetti sauces, mixes, etc. I put one away and use the other. It’s a good
idea to keep adding more and more of a variety of items to your home grocery
store, so your diet won’t be so bland.
Planned menus can eliminate the panic feeling you get when you know you
should store food and you don’t know where to begin. I have included a chart
in my book, Food Storage 101. Where do I begin?, to plan menus for two
weeks. It asks you to list every ingredient to make sure you have each item
on hand.
If you plan your food storage program out carefully you can avoid impulse or
panic buying which will save you a lot of money and grief. Anticipate your
needs for a three-month period of time. Buy bulk food in larger quantities
and store them in plastic food grade buckets that have airtight lids. Do not
use paint buckets or any other container that has been used for chemicals.
Do not use garbage bags, as they are treated with pesticides. A food grade
Mylar liner inside a plastic bucket works very well with an oxygen absorber
vacuum packed and sealed.
A No. 10 (1 gallon) can is the best way to store smaller quantities. (We
will be discussing the different methods of storing bulk food in an upcoming
article.)
Store your food in a cool, dry place away from sunlight and in a place that
stays a constant temperature of around 40-60 degrees Fahrenheit. Hot or cold
fluctuations in temperatures can destroy the nutritive value of the food and
shorten its shelf life. A basement or cold storage area is ideal. I realize
that some people don’t have a basement, that’s why it is so important to
plan a space that can stay cooler than the rest of the house.
Always label every can, bottle or bucket with what is in each container, the
date of purchase, shelf life, and the date to be used by.
issing
A Three Month Well Rounded Food Storage Plan
A three-month well-rounded supply of food storage is much better than a
year’s supply of wheat, beans, honey and powdered milk. The basics are
important, but it is just the beginning.
I have created a plan of action and divided it into six steps. Each month
you can work on one step and after six months you will have a three month or
more supply of food storage, vitamins, minerals, clothing, bedding, fuel,
medical supplies and non-food items to sustain your family in a crisis.
I will be writing two articles per month. In these articles I will cover all
six steps, and if you are serious about getting prepared, you can make it a
goal to follow this plan. Then you will quickly have your own three-month
supply of the essentials and receive the peace of mind of knowing that you
are not dependent on the government or anyone else.
Next time we will begin with step one of my six-step plan for storing food.
I will be discussing one or two steps per month and breaking it down into
bite sized steps so it isn’t overwhelming and can be done in a timely
manner.
The goal is to acquire a three-month, well rounded stock of food so you will
be prepared for any situation where you may need to use it.
This information came from my books Food Storage 101. Where do I begin? and
Emergency Food Storage and Survival Guide. For more about the books I have
written go to my website http://www.peggylayton.com%22 and click on
Peggy’s books.
-Peggy Layton
YOU are my best memory of things on FR young lady.
Stay safe an thanks for the great work an recipes.
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http://www.cpsc.gov/cpscpub/prerel/prhtml11/11009.html
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http://www.cpsc.gov/cpscpub/prerel/prhtml11/11010.html
Chelation Products: Unapproved Over-the-Counter Drugs - Consumer Warning
AUDIENCE: Consumer
ISSUE: FDA advised consumers to avoid “chelation” products that are marketed over-the-counter (OTC) to prevent or treat diseases. There are serious safety issues associated with chelation products. Depending on the condition, when relying on unproven OTC chelation products to treat serious conditions, patients may delay seeking effective medical care. Even when used under medical supervision, these products can cause serious harm, including dehydration, kidney failure, and death.
BACKGROUND: Chelation involves the use of certain chemicals to remove heavy metals from the body. Although some of the products are marketed as dietary supplements, they are unapproved drugs because they claim to treat, mitigate, prevent, or diagnose disease. FDA has never approved any chelation product for OTC use for any health condition. All FDA-approved chelation products require a prescription because they can only be used safely under the supervision of healthcare practitioner.
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Cool Dinner Salad
“From Our Home to Yours”
Ozark First Church of the Nazarene”
2004
2 cups penne Pasta
12 oz Tuna, water packed
1 medium Bell Pepper, diced
1/2 yellow or red Onion, diced
4 hard boiled eggs, diced
1 medium Tomato, diced
1 small Cucumber, diced
Croutons for garnish
Dressing
1 1/2 cups Mayonnaise
1/2 cup seasoned Rice Vinegar
1 teaspoon Paprika
1 teaspoon black or white Pepper
1 teaspoon Garlic Powder
Cook pasta as directed on the packaging. Drain in colander, place
colander in bowl of ice wter to cool pasta. Gently mix tuna, cucumber, bell
pepper, tomato, onion and eggs. In a seperate bowl combine dressing ingredients
until well blended. Add pasta to tuna and mix. Pour dressing over salad and
fold until coated. Serve on top of greens. Sprinkle with cheese and garnish
with croutons. makes 4 large servings.
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anonymous
Group owned by Beth Created by Tamara
-——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/
1. Witches’ Hats
Posted by: “mamacheese2004”
Witches’ Hats
Makes 32
Source: Betty Crocker
Make this “spook-tacularly” easy cookie for Halloween parties or treats!
Ingredients:
32 Hershey’s® Kisses® brand milk chocolates unwrapped
1 package Fudge-striped shortbread cookies (11 1/2 ounces) (32)
1 tube (4.25 ounces) orange or red decorating icing
Instructions:
1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.
________________________________________________________________________
3. Spooky Monster Sandwiches Recipe
Posted by: “Beth
Spooky Monster Sandwiches Recipe
* 12 Servings
* Prep: 35 min.
Ingredients
* 2 cups cubed cooked chicken breast
* 1/2 cup dried cranberries, optional
* 1/2 cup mayonnaise
* 1/4 cup finely chopped onion
* 1/4 cup chopped celery
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 12 dinner rolls, split and toasted
* 1 jar (15 ounces) process cheese sauce
* 24 pimiento-stuffed olives
* 12 pimiento strips
* 6 whole baby dill pickles, cut in half lengthwise
Directions
* In a large bowl, combine the chicken, cranberries if desired,
mayonnaise, onion, celery, salt and pepper. Fill rolls with chicken mixture.
* Heat cheese sauce to soften; drizzle or pipe over top of each sandwich
to resemble hair. For each monster sandwich, attach olives for eyes,
pimiento strips for noses and pickles for fangs. Yield: 1 dozen.
Spooky Monster Sandwiches
http://www.tasteofhome.com/recipes/Spooky-Monster-Sandwiches
________________________________________________________________________
4. Ham ‘n’ Cheese Spiders Recipe
Posted by: “Beth
Ham ‘n’ Cheese Spiders Recipe
These creepy sandwiches are sure to scare up some fun at Halloween time!
Kids really enjoy eating the spider-shaped sandwiches.—Kendra Barclay, De
Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.
Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated
into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12
breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds
Directions
* On two greased baking sheets, pat five biscuits into 3-1/2-in.
circles. Cut one breadstick in half lengthwise, then in half widthwise,
creating four strips. Repeat nine times (save remaining breadsticks for
another use). Position eight strips of dough around each biscuit to resemble
spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil
ball under each dough strip so it stands up in the center.
* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto
each biscuit circle. Fold cheese slices into quarters and place over ham
mixture. Pat remaining biscuits into 4-in. circles; place over filling.
Pinch edges to seal.
* In a small bowl, beat egg yolk and water. Brush over tops of biscuits
and breadsticks. On each spider, position two olive slices for eyes; place
pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for
15-20 minutes or until browned. Yield: 5 sandwiches.
Nutrition Facts: 1 serving (1 each) equals 511 calories, 18 g fat (7 g
saturated fat), 83 mg cholesterol, 1,751 mg sodium, 66 g carbohydrate, 1 g
fiber, 20 g protein.
Ham ‘n’ Cheese Spiders published in Taste of Home Halloween Food & Fun
Annual 2006, p28
________________________________________________________________________
5. Dracula Cookies Recipe
Posted by: “Beth
Dracula Cookies Recipe
Come late October, friends and family in Parkville, Missouri can “count” on
Christy Hinrichs to re-introduce them to her easily recognizable, darling
Dracula cookies.
This recipe is:
Quick
* 6 Servings
* Prep/Total Time: 30 min.
Ingredients
* 6 hazelnut truffles
* 5 ounces white candy coating, chopped
* 1 green or red Fruit Roll-Up
* 6 cream-filled chocolate sandwich cookies
* 1 can (6.4 ounces) black decorating icing
* 6 slivered almonds, cut in half
Directions
* Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or
until chilled. Meanwhile, in a small microwave-safe bowl, melt candy
coating; stir until smooth. Dip truffles in coating to cover completely;
allow excess to drip of. Return to prepared pan. Refrigerate until hardened.
* Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy
coating if necessary. Dip truffles in candy coating again; allow excess to
drip off. Place one on each cookie. Wrap a fruit strip around base of
truffle for cape. Let stand until set.
* Using decorating icing and a round tip, pipe hair, eyes and mouth on
each. Insert almonds for fangs. Store in an airtight container. Yield: 6
cookies.
Editor’s Note: This recipe was tested with Ferrero Rocher hazelnut
truffles.
Dracula Cookies published in Simple & Delicious September/October 2007, p13
________________________________________________________________________
6. Creepy-Crawly Pasta Salad Recipe
Posted by: “Beth
Creepy-Crawly Pasta Salad Recipe
As a change of pace from pasta salads featuring Italian salad dressing or
mayonnaise, our home economists developed a delicious sweet-and-sour
dressing.
This recipe is:
Quick
* 13 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion
*
DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil
Directions
* Cook pasta according to package directions; drain and rinse in cold
water. Place in a large bowl; add the zucchini, tomatoes, cauliflower,
olives, green pepper and red onion.
* In a blender, combine the ketchup, sugar, vinegar, onion, garlic,
paprika and salt; cover and process until blended. While processing,
gradually add oil in a steady stream; process until thickened. Pour over
pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before
serving. Yield: 13 servings.
Nutrition Facts: 3/4 cup equals 148 calories, 7 g fat (1 g saturated fat),
trace cholesterol, 363 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.
Creepy-Crawly Pasta Salad published in Taste of Home’s Holiday &
Celebrations Cookbook Annual 2006, p242
________________________________________________________________________
7. Mummies on a Stick Recipe
Posted by: “Beth
Mummies on a Stick Recipe
—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Quick
* 10 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 tube (11 ounces) refrigerated breadsticks
* 10 Popsicle sticks
* 10 hot dogs
* Prepared mustard
Directions
* Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle
stick into each hot dog. Starting at the stick end, wrap one dough rope
around each hot dog, leaving 2 in. of the hot dog uncovered at the top for
the mummy head.
* Place mummies 1 in. apart on a greased baking sheet. Place remaining
breadsticks on another baking sheet. Bake at 350° for 18-20 minutes. Add
dots of mustard for eyes. Save leftover breadsticks for another use. Yield:
10 servings.
Nutrition Facts: 1 serving (1 each) equals 235 calories, 15 g fat (6 g
saturated fat), 25 mg cholesterol, 693 mg sodium, 16 g carbohydrate, trace
fiber, 8 g protein.
Mummies on a Stick published in Taste of Home Halloween Party Food , p22
Tip
Devilish Decorations
A slew of simple spooky decorations can set a spirited mood at your
Halloween party. In addition to pumpkins and balloons, try these tricks.
With a black marker, draw ghostly eyes and mouths on old white sheets. Drape
over the bristle ends of brooms and prop up against walls.
Cut out shapes of bats from black construction paper and suspend them from
the ceiling with black thread and tape.
For an eerie glow, replace some of your regular lightbulbs with green or
orange bulbs, which can be found at hardware and party supply stores.
Greet guests with spooky sounds from a purchased cassette or compact disc.
Pick up a bag of spider webbing from a party supply store. Place in corners
throughout the house and attach black plastic spiders. Also scatter spiders
on tables, mantels and counters.
________________________________________________________________________
8. Eyeball Taco Salad Recipe
Posted by: “Beth
Eyeball Taco Salad Recipe
In Queen Creek, Arizona, all eyes are on Jolene Young’s tasty main-dish
salad when she brings it in. Topped with creepy peepers, it’s packed with
beef, cheese, tomato and satisfying taco flavor to satisfy a crowd.
* 10 Servings
* Prep: 35 min.
* Bake: 25 min.
Ingredients
* 2-1/2 pounds lean ground beef (90% lean)
* 3/4 cup water
* 1 can (8 ounces) tomato sauce
* 1 envelope taco seasoning
* 1 package (12-1/2 ounces) nacho tortilla chips, crushed
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 2 cups (8 ounces) shredded cheddar cheese
* 4 cups torn iceberg lettuce
* 1 medium red onion, finely chopped
* 10 slices tomato, halved
* 1 cup (8 ounces) sour cream
* 10 whole pitted ripe olives, halved
Directions
* In a Dutch oven, cook beef over medium heat until no longer pink;
drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes.
* Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan;
sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle
with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
* Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each
piece, arrange two tomato slices for eyes; top each with a dollop of sour
cream and an olive half. Yield: 10 servings.
Eyeball Taco Salad published in Simple & Delicious September/October 2007,
p14
________________________________________________________________________
9a. Yummy Mummy with Veggie Dip Recipe
Posted by: “Beth
Yummy Mummy with Veggie Dip Recipe
“I came up with this idea for dressing up a veggie tray for our annual
Halloween party, and everyone got really ‘wrapped up’ in it,” says Heather
Snow in Salt Lake City, Utah. “Frozen bread dough and dip mix make this a
simple and easy appetizer that’s as much fun to display as to eat!”
This recipe is:
Contest Winning
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling
Ingredients
* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables
Directions
* Let dough rise according to package directions. Place dough on a
greased baking sheet. For mummy, roll out dough into a 12-in. oval that is
narrower at the bottom. For the head, make an indentation about 1 in. from
the top. Let rise in a warm place for 20 minutes.
* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips
of string cheese over bread; bake 1-2 minutes longer or until cheese is
melted. Remove from pan to a wire rack to cool.
* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill
until serving.
* Cut mummy in half horizontally. Hollow out bottom half, leaving a
3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom
on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive
and position on head. Serve with crackers, vegetables and reserved bread.
Yield: 16 servings (2 cups dip).
Nutrition Facts: 2 tablespoons dip (calculated without crackers, vegetables
or bread) equals 119 calories, 10 g fat (7 g saturated fat), 38 mg
cholesterol, 169 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.
Yummy Mummy with Veggie Dip published in Simple & Delicious
September/October 2008, p33
________________________________________________________________________
10. Pumpkin Cookie Pops Recipe
Posted by: “Beth
Pumpkin Cookie Pops Recipe
These cookie pops from our very own home economists are a great way to liven
up a Halloween party. Kids love them.—Taste of Home Test Kitchen
* 30 Servings
* Prep: 1 hour
* Bake: 15 min./batch + cooling
Ingredients
* 1/2 cup butter, softened
* 3/4 cup packed brown sugar
* 1/2 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup canned pumpkin
* 2-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 30 Popsicle sticks
* 1/3 cup green gumdrops, quartered lengthwise
*
ICING:
* 4 cups confectioners’ sugar
* 1/4 cup water
* Orange, black, purple, green and red paste or gel food coloring
Directions
* In a large bowl, cream butter and sugars until light and fluffy. Beat
in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder,
baking soda and cinnamon; gradually add to creamed mixture and mix well
(dough will be soft).
* Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment
paper-lined baking sheets. Insert Popsicle sticks into dough. Insert a
gumdrop piece into the top of each for the pumpkin stem.
* Bake at 350° for 14-16 minutes or until set and lightly browned around
the edges. Remove to wire racks to cool.
* For icing, in a large bowl, combine confectioners’ sugar and water
until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir
orange food coloring into remaining icing. Spread or pipe over cookies. Let
stand for 30 minutes or until icing is set and dry.
* Tint reserved icing with colors of your choice; use colored icing to
create jack-o’-lantern faces. Yield: 2-1/2 dozen.
Pumpkin Cookie Pops published in Taste of Home Halloween Food & Fun Annual
2006, p91
________________________________________________________________________
11. Quick Ghost Cookies Recipe
Posted by: “Beth
Quick Ghost Cookies Recipe
Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies
for the holiday. “These are a real hit with ‘goblins’ of all ages,” she
comments.
This recipe is:
Quick
* 18 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 pound white candy coating, coarsely chopped
* 1 package (1 pound) Nutter Butter peanut butter cookies
* Miniature semisweet chocolate chips
Directions
* In a microwave-safe bowl, melt candy coating, stirring occasionally.
Dip cookies into coating, covering completely. Place on waxed paper.
* Brush ends with a pastry brush dipped in coating where fingers touched
cookies. While coating is still warm, place two chips on each cookie for
eyes. Let stand until set. Store in an airtight container. Yield: about 3
dozen.
Nutrition Facts: 1 serving (2 each) equals 254 calories, 12 g fat (8 g
saturated fat), trace cholesterol, 93 mg sodium, 34 g carbohydrate, trace
fiber, 2 g protein.
Quick Ghost Cookies published in Taste of Home October/November 1996, p12
This is another great group owned by *Beth*
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oldfashionedliving.com
Old Fashioned Tips: Old Fashioned Cookie Recipes
Old Fashioned Cookie Recipes
Posted: 12 Oct 2010 08:15 PM PDT
I love baking cookies, but hate having to buy special ingredients. I only keep basic ingredients on hand, and like to keep things simple. Yes, I’m a spur of the moment baker, except at the holidays. These recipes were in a booklet my dad gave me this summer. It was printed by the Detroit Free Press in the 1950’s and titled The Detroit Free Press Women’s Department Service Bureau. The cookie recipes are basic and simple, which I love. I did change some of the text because the publication has typos and awkward wording.
Rolled Oatmeal Cookies
1 egg
1/4 cup sugar
1/4 cup thin cream
1/4 cup milk
1/2 cup oatmeal (rolled fine)
2 cups flour
2 tsp. baking powder
1 tsp. salt
Beat egg until light. Add sugar, cream and milk to egg. Add oatmeal and flour, baking powder and salt mixed and sifted together. Chill, roll out on a lightly floured board, cut with a floured cookie cutter and bake on a greased cookie sheet in a moderate oven at 350 degrees F.
Butterscotch Refrigerator Cookies
1 1/2 cup butter
2 cups brown sugar
3 cups flour
2 tsp. baking powder
2 eggs
Cream butter, add sugar and well beaten eggs. Mix well. Add flour and baking powder sifted together. Mix to a dough. Shape in rolls, wrap in waxed paper and store in the refrigerator until ready to bake or for at least 12 hours. Slice thin and bake on a greased and floured cookie sheet in a 375 degrees F. oven.
Delicious Drop Cookies
2/3 cup shortening
1/2 white sugar
1 cup brown sugar
2 eggs
1/2 cup sour milk
3 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Cream the shortening with the sugars. Add the eggs, unbeaten, and then the sour milk. Sift the flour with the soda and spices in another bowl. Add to the first mixture. It may be necessary to add a bit more flour to make the batter the correct consistency. Drop on a greased baking sheet and bake in a hot oven (400 degrees F.) for 8-10 minutes.
Butter Cream Cookies
1 cup butter or margarine
1/2 cup sugar
2 eggs, separated
2 1/4 cup cake or pastry flour
1 tsp. baking powder
Cream butter and add the sugar gradually. Add egg yolks and mix. Add the flour and baking powder sifted together. Mix thoroughly. Shape with a cookie press or mold into slightly flattened balls and dip tops in unbeaten egg white, then in granulated sugar. Bake in a 350 degree F. oven for 15 minutes. Makes 4 dozen.
Notes: With simple recipes like these it’s easy to make changes in the spices, and change the flavor of the cookies.
On OFL I have an article with spicy cookie recipes for Fall treats.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.