Weekly Roundup - Living On Nothing Edition [Survival Today

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.

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)

* 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://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Impossible Ham Salad Pie

1 cup finely chopped, fully cooked ham (SPAM, canned, Treet, etc.)
1 can peas, drained
1 cup shredded Cheddar cheese (4 ounces) (or equivalent in shredded Velveeta)
1 cup milk (fresh, canned, or powdered)
1/2 teaspoon mayonnaise or salad dressing
1 1/2 teaspoons prepared mustard
3/4 cup Bisquick
3 eggs (fresh or powdered)

Preheat oven to 400 degrees F. Lightly grease a 10-inch pie plate.

Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate.

Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes out clean, about 30 to 35 minutes. Let pie stand 5 minutes before cutting.

NOTE: If mixing ingredients by hand, mix for 1 minute.

—

Impossible Green Bean Pie

8 ounces green beans, cooked and drained (from canned or reconstituted)
1 (4 ounce) can mushrooms, drained
1/2 cup chopped onion (fresh or dried)
2 cloves garlic, crushed
1 cup shredded Cheddar cheese
1 1/2 cups milk (fresh, canned, or powdered)
3/4 cup Bisquick
3 eggs (fresh or powdered)
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie pie plate. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.

Impossible Crab Pie

4 cups grated Cheddar cheese
1 pound imitation crab meat (or equivalent in canned crab meat)
4 eggs (fresh or powdered)
2 cups milk (fresh, canned or powdered)
1 cup Bisquick®
2 tablespoons chopped scallion
Hollandaise sauce

Put cheese into an 11 x 7-inch glass dish. Cover with crab meat.

Combine eggs, milk and Bisquick®. Add scallion; mix well. Pour over cheese and crab meat. Bake at 400 degrees F for 40 to 45 minutes. Serve with hollandaise sauce.

Impossible Chicken Pot Pie

2 cups cut-up cooked chicken (from canned)
1 1/2 cups peas and carrots, drained (from canned)
1/4 cup chopped mushrooms
1/4 cup chopped onion (fresh or dried)
4 eggs (fresh or powdered)
1 1/3 cups milk (fresh, canned or powdered)
3/4 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate.

Mix chicken, peas and carrots, mushrooms and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.

Yield: 6 to 8 servings.

IMPOSSIBLE CHICKEN PARMIGIANA

3/4 c Creamed cottage cheese (fresh or made from canned milk)
1/3 c Grated parmesan cheese
1/2 ts Garlic powder
1/2 ts Oregano
1/2 ts Basil
1 can Tomato paste 6 oz.
1 cup Milk (fresh, canned, or powdered)
2 Eggs (fresh or powdered)
2/3 cups Bisquick or like mix
1/4 teaspoon black Pepper
1 1/2 cups Chicken, cooked & diced (or use canned)
1 1/4 c ups Mozzarella cheese shredded (fresh, freeze dried, or similar substitute)

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mixchicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5–8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

IMPOSSIBLE CHERRY PIE

1 c. milk
2 tbsp. softened margarine
1/2 tsp. almond extract
2 eggs
1/2 c. Bisquick baking mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling

STREUSEL: Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.

Impossible Caramel-Custard Pie

2 c milk
1/4 c melted butter
4 eggs
1 t vanilla extract
1 c brown sugar, firmly packed
1/2 c bisquick

Preheat oven to 350 degrees F. Combine all ingredients in a blender and blend at high speed smooth. Pour into a greased 10-inch pie plate. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

IMPOSSIBLE BUTTERMILK PIE

1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick baking mix
1/3 c. margarine or butter, melted
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.

Impossible Bacon Pie

12 slices bacon, crisply cooked and crumbled (substitute the equivalent amount in real bacon bits or crumbles)
1 cup shredded natural Swiss cheese (4 ounce)
1/3 cup chopped onion
1/2 cup Bisquick
1 cup milk (fresh, canned, or powdered)
1/8 teaspoon pepper
2 eggs (fresh or powdered)

Preheat oven to 400 degrees F. Grease a 9-inch pie plate.

Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 servings.

High Altitude (3500–6500 feet): Bake about 45 minutes.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Impossibly Easy Turkey-Ranch Pie

1 1/2 cups cut-up cooked turkey (from canned)
1 1/2 cups Green Giant® frozen mixed vegetables
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup Original Bisquick® mix
1 envelope (1 ounce) ranch dressing mix
1 cup milk
2 eggs

Heat oven to 400ºF. Grease 9-inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500–6500 ft) Bake 35 to 40 minutes.

Impossibly Easy Apricot Pie

1/2 cup Bisquick® mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves
Sweetened whipped cream, if desired

Heat oven to 350ºF. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

Impossible Turkey and Stuffing Pie

2 cups cooked and diced turkey (from canned)
1/2 teaspoon seasoned salt
1 cup prepared turkey stuffing
1/4 cup green onions with tops, sliced
1/2 cup cooked green peas (from canned)
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
1/2 cup Bisquick

Heat oven to 400 degrees F. Grease a 9-inch pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat eggs, milk and Bisquick until smooth, 15 seconds in blender on high. Pour Bisquick mixture into plate. Bake until knife inserted in center comes out clean, 30–35 minutes. Cool 5 minutes. Serve with hot turkey gravy.

IMPOSSIBLE SOUTHWESTERN PIE

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa

Heat oven to 400°. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Makes 6 servings

High Altitude (3500–6500 ft): Increase baking mix to 2/3 cup. Bake 40–45 min.

Impossible Pizza Pie

1 medium onion, chopped (1/2 cup) (fresh or dried)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper (fresh or dried)
3/4 cup shredded mozzarella cheese

Preheat oven to 400 degrees F. Grease a 9-inch pie plate.

Sprinkle onion and Parmesan cheese into pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Makes 6 to 8 servings.

Impossible Pineapple Pie

1 (14 ounce) can sweetened condensed milk
1 (16 ounce) can crushed pineapple in natural juice, drained, with juice reserved
2 tablespoons butter, softened
3 eggs (fresh or powdered)
1/2 cup biscuit baking mix
1/2 teaspoon almond extract
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 10-inch pie plate.

With electric mixer blend sweetened condensed milk, pineapple juice, eggs, biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill.

Impossible Lasagna Pie

1/2 cup small curd cottage cheese (fresh or made from canned milk)
1/4 cup grated Parmesan cheese
1 pound ground beef, cooked, drained (fresh, canned, or dehydrated)
1 cup shredded mozzarella cheese (fresh or freeze dried or canned)
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 (6 ounce) can tomato paste
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
2/3 cup Bisquick® Baking Mix
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Grease 10-inch pie plate.

Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes.

Sprinkle with remaining cheese. Cool 5 minutes.

Makes 6 to 8 servings.

Impossible Herbs ‘n’ Onion Pie

3 onions, sliced thin and separated into rings (or reconstitute dried onion rings)
3 eggs (fresh or powdered)
1/4 cup butter
1 cup Bisquick
1/2 pound bacon, fried crisp and crumbled (or use real bacon bits)
1/4 teaspoon dried savory leaves
1 1/4 cups milk (fresh, canned or powdered)
1/4 teaspoon dried basil leaves
2 teaspoons Worcestershire sauce
1/4 teaspoon dried parsley leaves

Heat oven to 400 degrees F. Grease a 9-inch pie plate. Cook onions in butter in 10-inch skillet, stirring frequently, until onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 seconds. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 minutes. HIGH ALTITUDE: Grease 10-inch pie plate. Cook onions until softened, 6–7 minutes. Bake 30–35 minutes. For 2 servings, bake 20–25 minutes.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Pumpkin Pie Pudding

1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup granulated sugar
1/2 cup Bisquick baking mix
2 eggs, beaten
2 tablespoons melted butter
2 1/2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours.

Puffy Peach Pancake

2/3 cup water
1/4 cup butter or margarine
1 cup Bisquick
4 eggs
2 cans (21 ounces each) peach pie filling

Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13×9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).

Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Praline Biscuits

1/2 cup butter or margarine, melted
1/2 cup brown sugar, packed
24 - 36 pecan halves
cinnamon
2 cups Bisquick Baking Mix
1/2 cup cold water

Heat oven to 425 degrees. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecan halves in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir bakin mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray; let pan remain over biscuits a few minutes. Makes 1 dozen.

Plantation corn Sticks

2 eggs (fresh or powdered)
1 cup Bisquick Baking Mix
1 cup cornmeal
1 1/2 cup buttermilk (fresh, powdered, or made from canned milk)
2 tablespoons salad oil

Heat oven to 450 degrees. Heat 12 generously greased corn stick pans, medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with rotary beater until fluffy. Beat in remaining ingredients just until smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins 15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you like, with butte

r. Makes 12 servings.

Pie Crust

1 cup Bisquick
1/4 cup butter (at room temperature)
3 tablespoons water

Mix all ingredients together right in the pie plate. Press into plate and around edges. Bake at 450 degrees F for 8 to 10 minutes. Cool completely.

Pepperoni Dunkers

2 c Original Bisquick
1/2 c cold water
1/2 c chopped pepperoni
1/4 c butter or margarine, melted
1 TBSP grated Parmesan cheese
1 c pizza sauce

In a bowl, stir Bisquick, water and pepperoni until dough forms; beat 20 strokes. Place dough on surface dusted with Bisquick. Gently roll in Bisquick to coat. Shape into ball; knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into about fourteen 5-inch strips. Twist ends of strips in opposite directions. Place on ungreased baking sheet. Press ends onto baking sheet to fasten securely. Generously brush with butter; sprinkle with cheese. Bake at 425* for 10–12 minutes or uuntil light golden brown. Heat pizza sauce until hot. Dunk bread into pizza sauce.

Peachy Pecan Dumplings

12 ounces sliced peaches with juice
1 cup Bisquick
1/2 cup granulated sugar, divided
1/3 cup chopped pecans
1/3 cup milk (fresh, canned, or powdered)
2 tablespoons margarine, melted
1/2 teaspoon cinnamon

Heat peaches in a 10-inch skillet. Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10–15 minutes.

Note: can top with Dream Whip.

One-Skillet Spaghetti Mac

1/2 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder, if desired
1/4 cup water
1 egg
1 pound lean (at least 80%) ground beef (fresh, canned or dried)
2 cups spaghetti sauce
3/4 cup water
1 cup uncooked small elbow macaroni

Heat oven to 375°F. In small bowl, stir together Bisquick® mix, cheese, garlic powder, 1/4 cup water and the egg; set aside. In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of skillet, leaving center open. Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.

Alternatively try using a spaghetti sauce that already has meat in it (ground beef, Italian sausage, etc.) rather than the pound of ground beef called for.

Nuts about Nutella Cookies

Makes about 4 dozen.

1/2 cup (1 stick) butter
2/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed browned sugar
1 egg (fresh or powdered)
2 cups Bisquick
1/2 cup toffee chips
1/2 cup Nutella
2 1/2 tablespoons milk (fresh, canned or powdered)
2 tablespoons confectioners’ sugar

Preheat oven to 325 degrees F. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool.

In a small saucepan over low heat, whisk together Nutella, milk and confectioners’ sugar until smooth. Dip cookies into glaze and remove to wax paper to cool completely.

Mexican Corn Cakes (Cooking for 2)

3/4 cup Bisquick
1/4 cup cornmeal
1/2 cup milk
2 egg whites
1 cup Thick ‘n Chunky salsa
1/4 cup corn (from canned)
1 tablespoon chopped ripe olives
1/2 cup refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
sour cream, if desired

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Layered Onion Bake

2 cups Bisquick
1/2 cup cold water
1 can (3 oz) French fried onions
1½ cups shredded Swiss or Monterey Jack cheese (about 6 oz)
4 eggs
1 can (10 3/4 oz) condensed cream of onion soup
1/2 tsp salt
1/8 tsp pepper

Heat oven to 375º. Grease 13×9’’ pan. Mix baking mix and water until soft dough forms; beat with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25–30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. 6–8 servings.

High Altitude: Heat oven to 400º. Use boiling water to make dough.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Spicy Corn Fritters

Vegetable oil
4 cups original Bisquick mix
1 cup cold water
2 eggs (fresh or powdered)
2 (15.25 ounce) cans whole kernel corn, drained
2 (4.5 ounce) cans chopped green chiles, well drained
Salsa (any variety), if desired

Heat oil (2 to 3 inches) in deep fryer to 375 degrees F.

Stir Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chiles. Drop batter by small spoonsful into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Southwest Tamale Tart

1 cup Bisquick
1/2 cup cornmeal
1 1/2 cups shredded Cheddar cheese (substitute freeze dried cheddar shreds or use Velveeta shredded)
1 can (4.5 oz) chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped fresh cilantro (or equivalent in dried)
2 small tomatoes, seeded, chopped (or use very well drained canned tomatoes)
salsa (any variety), if desired
sour cream, if desired
Guacamole, if desired

Heat oven to 350ºF. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole. High Altitude (3500–6500 ft): Increase broth to 1/2 cup.

Sour Cream Oven Doughnuts

2 cups Bisquick
1/4 cup granulated sugar
1 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 cup sour cream (fresh, powdered, or made from canned milk)
1 egg (fresh or powdered)
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons butter, melted

Heat oven to 425 degrees F.

Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.

Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners’ sugar and milk glaze.

Yield: 10 to 12 doughnuts.

Skillet Peach Cake

3 medium eggs, beaten (fresh or powdered)
1 cup Bisquick®
2 (16 ounce) cans sliced peaches, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar (for topping)

Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes.

Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar.

Serves 4.

Sausage-Peach Bake

2 cups Bisquick
1 (16 ounce) can sliced peaches, drained and juice reserved
1 package brown-and-serve sausage links (fresh or canned)
1/4 cup granulated sugar
1 egg (fresh or powdered)
1 cup milk (fresh, canned or powdered)
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Mix Bisquick, egg and milk, then spread into prepared pan.

Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done.

While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares.

Serve with warm cooked sauce.

Makes about 8 servings.

Santa Fe Pizza

2 cups Original Bisquick® mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
1/4 cup hot water
1 can (16 oz) refried beans
1/2 cup Chunky salsa
4 medium green onions, sliced (1/4 cup)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1 cup shredded lettuce (optional)
1 medium tomato, chopped (3/4 cup) (or use very well drained canned tomato pieces)

Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet. In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Salsa Chicken Fiesta

2/3 cup Bisquick
2 tablespoons water
2 egg whites (fresh or powdered)
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces (or equivalent in cooked, canned chicken)
1 1/4 cups Thick ‘n Chunky salsa

Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan. High Altitude (3500–6500 ft): Do not use 8-inch pan. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 to 30 minutes.

SALMON SHORTCAKES

1 1/3 c. Bisquick baking mix
3 Tbsp. butter
1/2 c. milk (fresh, canned or powdered)
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk (fresh, canned or powdered)
1 (16 oz.) can salmon, drained
1/4 c. chopped ripe olives
1 Tbsp. chopped pimiento

Note: You may omit the olives and pimentoes and add 1/2 Cup mushrooms [cooked and drained]

1 tsp. parsley flakes
1 tsp. Worcestershire sauce

Heat oven to 450 degrees. Stir baking mix, butter and 1/2 cup milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes. Heat remaining ingredients to boiling over medium heat, stirring frequently. To serve, split warm shortcakes; spoon salmon mixture between and over halves. Makes 6 servings.

Salmon Patties

1/2 cup soft bread crumbs (about 1 slice bread)
1/4 cup Bisquick
1 1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
4 medium green onions, finely chopped (1/4 cup)
1 egg, slightly beaten
1 can (7 1/2 oz) red salmon, skin and bone removed, drained and flaked
1 tablespoon margarine or butter
2 whole wheat burger buns, split
2 tablespoons dill dip or ranch dip

In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 2 patties, using heaping 1/2 cupfuls for each patty. In 8-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through. Fill buns with salmon patties and dill dip.

Alternatively, you can serve the salmon patties without bread.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Wild Rice-Turkey Pot Pie

Filling

1 can (15 oz) cooked wild rice, drained
2 cups cubed cooked turkey (about 1 lb)
2 cans mixed vegetables, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
2 tablespoons dried minced onion

Topping

1 1/2 cups Original Bisquick® mix
1/4 cup milk
1 egg

Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed. Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture. Bake uncovered 25 to 35 minutes or until crust is golden brown.

High Altitude (3500–6500 ft): For filling, use 3/4 cup milk. After reserving 1/2 cup wild rice, in 3-quart saucepan, heat remaining wild rice and filling ingredients over medium heat, stirring constantly, until filling is very hot. Pour into 2-quart casserole. Continue as directed in step 2. Bake 30 to 35 minutes.

Vidalia Onion Dumplings

2 c. Bisquick baking mix
2/3 c. Milk (fresh, canned, or powdered)
1 tsp. Sugar
1 Egg, beaten (fresh or powdered)
1/2 c. chopped Vidalia Onion

Mix dry ingredients well. Stir in egg and ad enough milk until soft dough forms. Drop by spoonfuls onto boiling stew or soup. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.

Tuscan Turkey Torta

1 1/3 cups Bisquick® mix
1/3 cup Italian dressing
1 can (15 oz) cannellini beans, drained, rinsed and mashed
1 1/2 cups diced cooked turkey (from canned)
1 can chopped spinach, squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs, slightly beaten
1 1/4 cups milk
1/3 cup slivered almonds

Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9×3 inches. Bake 10 to 12 minutes or until set. Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds. Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. High Altitude (3500–6500 ft) Increase second bake time to about 55 minutes.

Tuna Triangles

1 can (6 oz) Tuna in Water, drained
1/2 c finely chopped celery (fresh or dried)
1/4 c finely chopped onion (fresh or dried)
3 TBSP mayonnaise or salad dressing
2 c biscuit/baking mix
1/2 c milk
2 TBSP butter or margarine, melted
celery seed
1 jar (8 oz) process American cheese spread, heated

In a bowl, mix tuna, celery, onion and mayonnaise. In a separate bowl, mix biscuit mix and milk until soft dough forms; beat vigorously for 30 seconds. Turn onto surface well dusted with biscuit mix; roll in biscuit mix to coat. Knead 10 times. Roll dough into an 18-inch x 12-inch rectangle; cut into 6 squares. Spread tuna mixture over a triangular half of each square. Fold dough over tuna mixture, shaping into a triantle. Press edges with fork to seal. Place on an ungreased baking sheet. Brush tops of triangles with butter; sprinkle with celery seed. Bake at 400* for 15–18 minutes or until golden brown. Serve with cheese spread.

Tuna Cobbler

2 cans of mixed vegetables
2 cans (6 oz each) tuna, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup milk
1 jar (2 oz) sliced pimientos, drained, if desired
2 tablespoons sweet pickle relish
1 teaspoon lemon juice
1 cup Bisquick
1/3 cup cold water
Paprika, if desired

Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole. In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika. Bake uncovered 20 to 25 minutes until biscuits are golden brown. High Altitude (3500–6500 ft): Increase milk to 3/4 cup. Bake 30 to 35 minutes.

Sugar Buns Hawaii

1 can, 8 1/2 ounces, crushed pineapple, drained well
1/2 cup soft butter or margarine
1/2 cup brown sugar, packed
1 teaspoon cinnamon, if desired
2 1/3 cups Bisquick Baking Mix
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
1/2 cup milk (fresh, canned, or powdered)

Heat oven to 425 degrees. Mix pineapple, 1/2 cup butter, the brown sugar and cinnamon. Divide evenly among 12 greased medium muffin cups. Stir baking mix, granulated sugar, 3 tablespoons butter and the milk to a soft dough. Spoon dough over pineapple mixture in muffin cups. Bake 15 - 20 minutes. Immediately invert onto tray. Serve warm. Makes 1 dozen.

Spinach and Pasta Bake

1 package (7 oz) elbow macaroni (2 cups), cooked, drained
1 can of spinach, squeezed to drain
1 jar (4.5 oz) sliced mushrooms, drained
1 cup Bisquick
1 3/4 cups milk
1 1/4 cups fat-free egg product (or equivalent in fresh or powdered eggs)
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup shredded Cheddar cheese (or substitute shredded Velveeta)

Heat oven to 375°F. Grease 11×7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture. Bake uncovered 40 to 45 minutes or until golden brown.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Bread%20Machine%20recipes/

Apple Pie Bread

1 ts Active dry yeast
1 ts Cinnamon
3 1/2 tb Sugar
2 1/4 c Bread flour
1 ts Salt
4 ts Dried buttermilk; or dry milk
1/2 c Apple pie filling
1 tb Butter
3 oz Apple juice

Add ingredients according to your machine directions.

Apple Onion Rye

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 Tsp Active Dry Yeast
1 3/4 C Bread Flour — + 2 Tbs
1 1/2 C Rye Flour
1/3 C Cracked Wheat
1 1/2 Tbsp Sugar
1 1/2 Tsp Salt
1 1/2 Tsp Caraway Seed
2 Garlic Cloves — minced
1 Med Onion — minced
1 Lg Apple — chopped
3 Tbsp Unsalted Butter
1/2 C Water

Add all ingredients in the order suggested by your ABM manual and process
on the basic bread cycle according to manufacturer’s directions. Let the
loaf cool completely before slicing.

Apple Oatmeal Bread with Raisins

1/2 c Old fashioned rolled oats
5/8 c Water
1/2 c Unsweetened applesauce
2 3/4 c Bread flour
1 1/2 ts Salt
2 tb Brown sugar
1 1/2 tb Nonfat dry milk powder
1 1/2 tb Applesauce
1/3 c Raisins
1 ts Ground cinnamon
1 1/2 ts Yeast

Place in bread pan. Select light crust setting.

Apple Cranberry Nut Bread

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breadmaker Holidays
Appetizers/Dips

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——INGREDIENTS-——
8 ounces Bread Flour
8 ounces Whole Wheat Flour
1 1/2 teaspoons Salt
2 tablespoons Sugar — white or brown
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2/3 cup Applesauce
1/2 cup Applejuice
(or Orange Juice)
1/3 cup Dried cranberries
1 ounce Chopped walnuts
1 1/2 teaspoons Yeast

DIRECTIONS:

Add ingredients to baking pan in order given..
Bake on basic/light mode (4 hour).
Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead.
Add yeast to dispenser.

Apple Cinnamon Granola Bread

1 c Apple juice unsweetened
2/3 c Applesauce unsweetened
2 T. Shortening
2 T. Honey
1 t. Salt
1 1/2 c Whole wheat flour
2 1/4 c Bread flour
1/2 c Granola
1 t. Cinnamon
1 1/2 t. Yeast
1/4 c Raisins

Place all ingredient in pan except raisins. Select sweet setting and regular or dark crust. Press start. Add raisins at the “add ingredient” signal beeps.

ABM Anadama Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 teaspoons yeast
2 1/2 cups bread flour
1/2 cup whole-wheat flour
1/3 cup cornmeal
1 1/2 teaspoons salt
4 tablespoons nonfat dry milk powder
2 tablespoons unsalted butter
1 1/4 cups water
3 tablespoons molasses
1 teaspoon lemon juice

Use basic cycle. Press Start Do not use on delay timer as water will be absorbed.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Bread%20Machine%20recipes/

Carolina Rice Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
3/4 cup cooked rice
3/4 cup water
1 large egg
1 teaspoon lemon juice

Use basic cycle. Do not use timer.

Caramel Apple and Pecan Bread

1 c. water
2 T. margarine or butter, softened
3 c. bread flour
1/4 c. packed brown sugar
1/2 t. ground cinnamon
1 t. salt
2 t. bread machine yeast
1/3 c. chopped apple
1/3 c. coarsely chopped toasted pecans

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add apple and pecans at the beep signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf.

Cajun Spice Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1/2 teaspoon Salt
1 tablespoon Butter
1 tablespoon Brown sugar
1 tablespoon Cajun spice blend
2 teaspoons Tomato paste
1/2 teaspoon Onion paste
1/4 teaspoon Parsley flakes
2 teaspoons Yeast (active dry)

Add ingredients according to manufacturer’s directions.

Brownie Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Abm

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——1 POUND LOAF-——
3/4 cup Water
1/3 cup Unsweetened cocoa powder
1 1/2 teaspoons Active dry yeast
1 3/4 cups + 2 tbls bread flour
1/2 cup Sugar
1 teaspoon Salt
1 1/2 tablespoons Vegetable oil
1 Egg
1/3 cup Walnuts — chopped
-——1-1/2 POUND LOAF-——
1 cup + 2 tbls water
1/2 cup Unsweetened cocoa powder
2 1/2 teaspoons Active dry yeast
3 cups Flour
3/4 cup Sugar
1 1/2 teaspoons Salt
2 tablespoons Vegetable oil
1 Egg
1 Egg yolk
1/2 cup Walnuts — chopped

Bring water to boil. Add cocoa and stir until dissolved. Let cool.
Add the cocoa and all ingredients, except nuts, in the order suggested by the bread
machine manual and process on the basic bread cycle according to directions.
At the beeper (or end of first kneading in Panasonic or National), add walnuts.

Bloody Mary Bread

3 cups bread flour
1 1/4 cups V-8 Vegetable Juice
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce

Add all ingredients to the baking container of your machine and bake on the basic bread cycle.

Baked Potato Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1/4 cup Sour cream
1 1/2 tablespoons Instant potato flakes
1 1/2 tablespoons Bacon bits
1 1/2 tablespoons Chives
2 teaspoons Yeast (active dry)

*** This dough will be very dry. Resist the urge to add water.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Bread%20Machine%20recipes/

Grape Nuts Bread

This makes a medium-size loaf.

1 1/3 cups water
2 1/2 tablespoons vegetable oil
1 1/4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
2/3 cup Grape Nuts Cereal

Use the basic cycle. Add Grape Nuts at the beep or appropriate time for your machine. Don’t worry if the dough is a little soft before the cereal is added.

Garlic & Parsley Bread - Machine

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 teaspoons Active dry yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Wheat bran
1 3/4 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 Garlic cloves — minced
3 tablespoons Chopped fresh parsley
1 1/4 cups Water

Add all ingredients in the order suggested by your bread machine manua
l and process on the basic bread cycle according to the manufacturer’s directions.
use White bread setting.
Let the loaf cool before slicing. Serve plain or toasted.
“This is good bread for a steak sandwich, French dip roast beef,
or a grilled mozzarella cheese and tomato sandwich.
Baking the garlic right in the bread lightens the garlic flavor.
If this is not a strong enough garlic statement for you, add another clove.”

Faux Sourdough Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 package Active Dry Yeast
2 1/2 cups Bread Flour
1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting.
Add ingredients to the pan in the order listed. Select “White Bread”. Press “Start”.

Dried Apricot Bread

1 c. plus 1 T. water
1 T. margarine or butter, softened
3 c. bread flour
1 T. sugar
1/2 t. ground nutmeg
1 1/2 t. salt
2 1/4 t. bread machine yeast
2/3 c. dried apricots, cut into fourths

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add apricots at the beep signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Dill Pickle Bread

1/3 cup dill pickle juice (Claussen’s is good)
2/3 cup warm water (110 degrees F)
1 medium dill pickle, finely chopped
1 tablespoon butter, softened
1 tablespoon dried onion
1 teaspoon parsley flakes
1/2 teaspoon dill weed
1/4 teaspoon sea salt
2 cups plus 2 tablespoons white bread flour
2 teaspoons active dry yeast

Place ingredients bread machine pan in the order suggested by the manufacturer. Select the white bread, medium crust setting.

Diet Rite Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——FOR 1-1/2 LB. LOAF-——
1 package Yeast
3 cups Bread flour
1 1/4 cups Diet rite soda — or Club soda
room temperature

Place all ingredients into pan, select white bread, and push start.

Crunch Herb Wheat Bread

1 1/4 c. water
1 1/2 c. bread flour
1 1/2 c. whole wheat flour
2 T. sugar
2 T. dry milk
2 T. margarine or butter, softened
1 1/2 t. salt
1 1/2 t. dried basil leaves
1 t. dried thyme leaves
2 t. bread machine yeast
1/2 c. dry roasted sunflower seeds

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add nuts at the beep signal or five minutes before the last kneading cycle ends. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Cranberry Blueberry Bread

1 c. plus 1 T. water
2 T. honey
2 T. margarine or butter, softened
3 c. bread flour
1 1/4 t. salt
2 t. bread machine yeast
1/4 c. dried cranberries
1/4 c. dried blueberries

Measure carefully, placing all ingredients except cranberries and blueberries in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add cranberries and blueberries at the beep signal or 5 minutes before the last kneading cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf.

Chili Bean Machine Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon active dry yeast
1/2 cup yellow cornmeal
3 tablespoons nonfat dry milk
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt
2 tsp chili powder
1 cup (10oz) fat-free refried beans *
3 tablespoons vegetable oil
1/4 cup egg substitute
1 tablespoon honey
2/3 cup water

* canned or reconstituted from dry mix

Place all ingredients in the order listed in the bread machine
. Program machine for basic bread setting, and press start.

Yields: 1 loaf/10 slices

(All flours are approximate measures. You may use more or less, depending
on the weight and absorbency of your flour.)

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Bread%20Machine%20recipes/

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF
3/4 cup water 1 cup
1 tablespoon vegetable oil 2 tablespoons
2 tablespoons dark molasses 3 tablespoons
1 3/4 cups bread flour 2 1/2 cups
1/2 cup whole wheat flour 3/4 cup
1 teaspoon salt 1 1/2 teaspoons
1 1/2 teaspoons Bread Machine Yeast 2 teaspoons
2/3 cup Raisins 1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.

Remove baked bread from pan and cool on wire rack.

Mediterranean Herbed Bread

1 c. water
1 T. margarine or butter softened
3 c. bread flour
2 T. sugar
1 T. dry milk
1 1/2 t. salt
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried thyme
2 1/4 t. bread yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Maple Sweet Potato Bread

3/4 c. mashed sweet potatoes (use canned)
1/2 c. water
3 T. sour cream (fresh, powdered, or made from evaporated milk)
1 t. maple extract
3 c. bread flour
1/4 c. sugar
1/2 t. ground cinnamon
1 t. salt
2 t. bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf.

Lazy Onion Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Abm

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——1 1/2 Lb-——
1 1/4 C Water Or Milk
2 Tbsp Sugar
2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder — optional
1 1/2 Tsp Active Dry Yeast
-——1 3/4 Lb-——
1 1/2 C Water Or Milk
2 1/2 tbsp Sugar
1 tbsp Onion Soup Mix
3 1/2 C Bread Flour
1 1/2 tbsp Dry Milk Powder — optional
2 tsp Active Dry Yeast

CYCLE: white; timer
SETTING: medium

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

NOTES : The lazy part of this recipe is simply using onion soup mix! There
is no salt included in the recipe as there is some in the onion
soup.

Hot Buttered Rum Loaf

This recipe make a 2-pound loaf. Measurements for a 1 1/2-pound loaf are in parentheses. As always, use your substitutes/alternative ingredients as necessary.

1 egg plus water to equal 1 cup plus 2 tablespoons
(1 egg plus water to equal 1 cup)
2 tablespoons rum extract (1 tablespoon)
1/4 cup butter, softened (3 tablespoons)
3 3/4 cups Gold Medal Better Bread Flour (3 cups)
1/4 cup packed brown sugar (3 tablespoon)
1 1/2 teaspoons salt (1 1/4 teaspoon)
1/2 teaspoon ground cinnamon (1/2 teaspoon)
1/4 teaspoon ground nutmeg (1/4 teaspoon)
1/4 teaspoon ground cardamom (1/4 teaspoon)
1 teaspoon bread machine yeast (1 teaspoon)
Nutty Topping (below)

Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

Prepare Nutty Topping. About 40 - 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove bread from pan and cool on wire rack.

Nutty Topping
1 egg yolk, beaten
1/2 tablespoon finely chopped pecans
1/2 tablespoon packed brown sugar

NOTE: Gold Medal recommends using butter instead of margarine for the best buttered rum flavor.

Honey Whole Wheat Bread

1 c. plus 1 T. of water
1 1/2 t. salt
1/4 c. honey
1 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 T. plus 1 1/2 t. shortening
1 T. dry milk
1 t. bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select whole wheat or basic/white cycle. Delay cycle is not recommended. Removed baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Honey Mustard Bread

3/4 c. plus 1 T. water
2 T. honey
2 T. mustard
2 T. butter or margarine, softened
3 c. bread flour
1/2 t. salt
1/2 t. paprika
1 1/2 t. bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Honey Lemon Bread

3/4 c. plus 2 T. water
3 T. honey
2 T. margarine or butter, softened
3 c. bread flour
2 T. dry milk
1 1/2 t. grated lemon peel (can use dried)
1 t. salt
2 t. bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Bread%20Machine%20recipes/

Wild Rice and Apple Bread

1 c. water
1 T. molasses
1 T. vegetable oil
1 1/2 c. bread flour
1 1/2 c. whole wheat flour
1/2 c. cooked wild rice
1 t. dried thyme
1 t. salt
1 1/4 t. bread machine yeast
2/3 c. chopped dried apple (reconstituted)

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add apple at the beep signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

White Sandwhich Bread in the Breadmaker:

I used this recipe to make sure we could at least still have bread (assuming the power is on). I’m sure you could also mix it up and bake however you want.

INGREDIENTS
1 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups All-Purpose Flour
1/4 cup dry milk, non-fat powder
1 1/2 teaspoons salt
1 1/4 cups water
2–3 tablespoons vegetable oil

Place ingredients in the breadmaker in the order specified by your model.

I thought this would be something I would just make once and then keep the recipe on hand for when times got bad, but we like it so much we have been making a loaf about once a week.

Taco Bread

Yield: 1 1/2 pound loaf

9 ounces water
1 1/2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup cornmeal
1/4 cup whole wheat flour
3 tablespoons taco seasoning
2 cups bread flour
1 1/2 teaspoons yeast

Put in bread machine in order listed.

Sweet Potato Pecan Bread

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes (use canned sweet potatoes that you’ve mashed)
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

Spaghetti Bread

1 envelope dry yeast
1 teaspoon dried Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 tablespoon granulated sugar
1 teaspoon garlic salt
1 1/2 cups warm water
1/3 cup grated Parmesan cheese

Add all ingredients into the bread pan in the order listed. Select white bread and push “start.”

Salsa Bread

Make a 1-pound loaf.

1/2 cup prepared salsa
1/4 cup water
1 tablespoon butter or margarine, softened (use your alternative of choice)
2 cups bread flour
1 tablespoon chopped fresh cilantro (or use the same equivalent in dried)
1 tablespoon granulated sugar
1 teaspoon salt
1 1/4 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Pumpernickel Bread

1 c. plus 2 T. water
1 1/2 t. salt
1/3 c. molasses
2 T. vegetable oil
1 c. plus 1 T. rye flour
1 c. plus 2 T. bread flour
3 T. cocoa powder
1 1/2 t. instant coffee granules
1 T. caraway seed
1 t. bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

Pita Bread

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer’s directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.

Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.

Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it’s heating.

Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick.

Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.

Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.

After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage.

Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Pepperoni Pizza Bread

1 3/8 cups water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup pepperoni, chopped
1/3 cup shredded mozzarella cheese - assuming you still have it or try grated Velvetta cheese as an alternative
1 tablespoon grated Parmesan cheese
1/3 cup canned mushrooms
1/4 cup dried minced onion
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.

Parmesan Sun-Dried Tomato Bread

1 c. plus 2 T. water
3 c. bread flour
1/2 c. parmesan cheese
1 1/2 cloves crushed garlic
2 T. sugar
1 t. salt
1/2 t. dried oregano
2 t. bread machine yeast
1/3 c. sun-dried tomatoes drained and coarsely chopped

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Add tomatoes at the beep signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on wire rack.

Yield: 1 1/2 pound loaf

This message consists of the following:

1. Haier America Recalls Chest Freezers Due to Fire Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml11/11028.html

2. Hunter Safety System Recalls Carabiners Due to Fall Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml11/11029.html

********************************************************

1. Haier America Recalls Chest Freezers Due to Fire Hazard

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

FOR IMMEDIATE RELEASE
November 2, 2010
Release #11-028

Firm’s Recall Hotline: (877) 878-7579
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Haier America Recalls Chest Freezers Due to Fire 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: Chest Freezers

Units: About 67,500

Importer: Haier America Trading LLC, New York, N.Y.

Hazard: A capacitor in the freezer’s circuitry can overheat, posing a fire hazard.

Incidents/Injuries: Haier America and CPSC have received reports of 18 incidents, including four reports of fires with minor property damage, consisting of smoke damage, damage to a wall, and food spoilage. There have been no reports of injuries.

Description: This recall involves the Black & Decker(r) Model BFE53 and Haier(r) Model ESNCM053E 5.3 cubic foot capacity white chest freezers. “Black & Decker” is printed at the front upper-right corner or “Haier” is printed on the front upper-left corner of the freezer. “Black & Decker” or “Haier,” the model number, the unit’s serial number and other information are printed on a rating label at the top center of the back of the freezer. Only Model BFE53 and Model ESNCM053E freezers with serial numbers beginning as follows are included in this recall:

Beginning of Serial Number on Rating Label: 1001, 1002, 1003, 1004, 1005, 1006, 1007

Sold at: Black & Decker Model BFE53 was sold exclusively at Wal-Mart nationwide from January 2010 through September 2010, for about $150. Haier Model ESNCM053E was sold through Amazon.com and other retailers from May 2010 through October 2010 for between $220 to $290.

Manufactured in: China

Remedy: Consumers should immediately unplug their freezer and contact the company to schedule an appointment for a free repair to the freezer.

Consumer Contact: For additional information, call the company toll-free at (877) 878-7579 between 7 a.m. and 10 p.m. ET Monday through Friday, from 8 a.m. to 9 p.m. ET Saturdays and from 8 a.m. to 8 p.m. ET Sundays or visit the firm’s website at www.chestfreezerrecall.com

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml11/11028.html

********************************************************

2. Hunter Safety System Recalls Carabiners Due to Fall Hazard

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

FOR IMMEDIATE RELEASE
October 27, 2010
Release #11-029

Firm’s Recall Hotline: (877) 296-3528
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Hunter Safety System Recalls Carabiners Due to Fall Hazard

Name of Product: Carabiners

Units: About 16,000

Manufacturer: Hunter Safety System of Danville, Ala.

Hazard: The pins in the carabiners can detach, causing a climbing strap to break free from the safety harness. This can result in the climber falling.

Incidents/Injuries: The company is aware of two reports of the carabiner pins detaching. No falls or injuries have been reported.

Description: The 2010 Year HSS Ultra-Lite carabiners were supplied with the HSS-300 Ultra-Lite full body climbing safety harness. The carabiners are black with a pin sticking out of the gate. They have “CB20101” stamped on the side opposite the gate.

Sold at: Outdoor hunting retailers and directly from the company via telephone and the company’s website at www.huntersafetysystem.com from June 2010 through September 2010 for about $100.

Manufactured in: China

Remedy: Consumers should immediately stop using the carabiners and return them to the company for a free replacement.

Consumer Contact: For additional information, contact Hunter Safety System toll-free at (877) 296-3528 between 8:30 a.m. and 4:30 p.m. CT Monday through Friday or visit the firm’s website at www.hssvest.com

To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml11/11029.html

The Householders Guide To The Universe

In an era when go local, organic food, and sustainability are on the tip of everyone’s
tongues, Harriet Fasenfest’s A Householder’s Guide to the Universe takes up the
banner of progressive homemaking and urban farming as a way to confront the political,
social, and environmental issues facing our world today.

Offering grass-roots practical
advice on how to shop, garden, run a household, preserve and cook food, and more,
Fasenfest also discusses the philosophy of householding.

Urban Scrumpers Are Picking the Forbidden Fruit

My friend Sarah Cruz called me at 9 a.m. on a recent Saturday and said, “We found
a hidden orchard on an abandoned property, can you grab my apple-picking poles at
my house in your car and I’ll meet you there on my bike at noon.” I put my 3-year-old
and 5-year-old daughters in the car, called my husband and told him to collect my
7-year-old son after football practice and bike to the apple-picking spot in a leafy
part of West London. It was impossible to see the hidden orchard from the road,
so Karen Liebreich, Ms. Cruz’s picking partner, scrambled from the abandoned plot
of bramble and rubble in her long, rubber boots to guide us to the five trees bursting
with ripe Bramley eating and cooking apples.

Organic Gardens Feeding People from Argentina to Haiti

BUENOS AIRES/PORT AU PRINCE, Oct 22, 2010 (IPS) - Neither hurricanes nor floods,
nor the devastating January earthquake or Haiti’s chronic political instability
managed to wipe out the organic gardening initiative underway in that country since
2005. The seed was planted in Argentina twenty years ago.

2011 Trends: Growing Media Group sees Urban Farming and Edible Ornamentals as hot

In step with the move to reinvigorate communities with gardens, urban farming and
Community Supported Agriculture (CSA’s) are springing up. Urban farming “micro-farms”
are converting small spaces in blighted areas into thriving farms that produce fresh
produce for inner city communities.

Sustainable urban agriculture is the focus of a new project that brings The Huntington
back to its historic roots

Bringing Home the Ranch will combine talks from experts covering a range of perspectives
with a student poster session and garden tour. This one-day symposium will bring
together academics and professionals interested in the future of urban agriculture
and introduce the Huntington’s experimental urban agricultural station, the Ranch.
Gary Paul Nabhan, world-renowned ethnobotanist, ecologist, writer, and grower of
heritage food crops, will be the keynote speaker.

The “Chef’s Farm” - Small Vegetable Plant to Debut for Use in Restaurants

The vegetable plant, which will be released in the summer of 2010 in Japan, was
exhibited at International Food Machinery & Technology Exhibition 2010 (FOOMA JAPAN
2010), which took place from June 8 to 11, 2010, in Tokyo. It is priced at about
¥8.3 million (approx US$90,552). Dentsu Facility Management claims that it is possible
to harvest 60 heads of lettuce per day (20,000 per year) and recoup the investment
in about five years.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103862573436&s=1304&e=001plJc2F7Noo3eRxBeLqBavGMPCcpQ3nK0_6_kOF0SZTFya6916M3QRj7U-_2uZWFwBCjkxbQeEW9jfisGiKkR1idB4F5koNb9FzrBkwGywbHYJuVKPpdx6Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sustainable Agriculture News Briefs - November 3, 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
* USDA Conservation Stewardship Program Deadline Extended to Jan. 7, 2011
* American Goat Federation Incorporated
* OMRI Products List Exceeds 2000 Products
* OFRF To Compile Science on Organic Farming Benefits
* USDA Announces Organic Agriculture Research and Extension Projects
* Grass Energy Blog Launched

Funding Opportunities
* Beginning Farmers and Ranchers Development Program
* 1772 Foundation Funding for Agriculture and Sustainable Food
* North Central Region SARE Youth and Youth Educator Grants

Coming Events
* Sustainable Agriculture Pest Management Conference
* CFSA Sustainable Agriculture Conference
* Western Corn Belt Conference for Organic Farmers
__________________________________________________

News & Resources

USDA Conservation Stewardship Program Deadline
Extended to Jan. 7, 2011
NRCS has announced that the ranking period deadline for the 2011 Conservation Stewardship Program has been extended to January 7, 2011. The program for agricultural producers provides conservation benefits including improvement of water and soil quality, wildlife habitat enhancement and adoption of conservation activities that address the effects of climate change. Eligible lands include cropland, pastureland, rangeland and non-industrial forestland. For more information, go to the NRCS website (http://www.nrcs.usda.gov/programs/new_csp/csp.html) or visit the ATTRA CSP outline page (http://attra.ncat.org/csp/).
http://www.nrcs.usda.gov/programs/new_csp/csp.html

American Goat Federation Incorporated
The American Goat Federation (AGF), the first-ever national organization devoted to the entire goat industry, announces its incorporation. The purpose of the AGF will be to build and define the U.S. goat industry on a unified front to work on issues facing the whole industry. Currently, the organization is completing membership development guidelines and seeks to actively represent the interests of more than 100 organizations and thousands of producers engaged in the sustainable production and marketing of goat milk, meat, fiber and grazing services across the United States. Founding memberships are available through December 31, 2010, and are open to individuals and organizations.
http://www.usagnet.com/story-national.php?Id=2146&yr=2010

OMRI Products List Exceeds 2000 Products
The OMRI (Organic Materials Review Institute) Products List reached a milestone on October 7, 2010, for the first time exceeding 2000 listed products. OMRI, a global leader in materials review, performs comprehensive verification and listing of materials suitable for use in organic production. While OMRI staff may have paused to celebrate the landmark occasion, the organization is processing applications quicker than ever. A new streamlined review process has completely eliminated the initial wait time for new applications while retaining rigorous standards.
http://www.omri.org/news/94498/omri-products-list-exceeds-2000-products

OFRF To Compile Science on Organic Farming Benefits
The Organic Farming Research Foundation (OFRF) has announced the launch of a sweeping research initiative to investigate the potential benefits of organic agriculture. The non-profit foundation recently hired a team to lead the inquiry and intends to release results in the spring of 2011. Initially, researchers will scope existing scientific literature and analyze data. Carolyn Dimitri, a former senior economist at the U.S. Department of Agriculture, will direct the literature review. Loni Kemp, a Minnesota-based agriculture and conservation policy analyst, will synthesize results and offer policy recommendations on how new policies might recognize and reward benefits provided to society by organic farms. The team will also identify gaps in organic research to help set the stage for future study.
http://www.omri.org/news/94498/omri-products-list-exceeds-2000-products

USDA Announces Organic Agriculture Research and Extension Projects
The USDA’s National Institute of Food and Agriculture (NIFA) has awarded 30 grants to enhance the ability of organic producers and processors to grow and market high quality organic agricultural products. NIFA awarded more than $18 million through the Organic Agriculture Research and Extension Initiative. Additionally, more than $4 million was awarded through the Organic Transitions Program. In FY 2010, this program focused on environmental services provided by organic farming systems that support soil conservation and contribute to climate change mitigation. Practices and systems addressed include those associated with organic crops, organic animal production (including dairy) and organic systems integrating plant and animal production. A list of recipients is available online.
http://bit.ly/9COdXE

Grass Energy Blog Launched
The New York Biomass Energy Alliance has launched a new website for farmers, landowners, and renewable energy supporters who see grass as a potential form of available, renewable energy. The blog will focus on practical problems that need to be solved to make grass energy a reality, including managing combustion for efficiency and low emissions, alternative densification systems to facilitate efficient fuel handling, building grass-based energy businesses, and policy issues that are likely to affect the development of this form of renewable energy in the future. The grass energy blog, Grass Energy in the Northeast, can be accessed at http://grassenergy.wordpress.com.
Related ATTRA Publication: Switchgrass as a Bioenergy Crop
(http://attra.ncat.org/attra-pub/switchgrass.html)
http://www.nyfvi.org/default.aspx?PageID=2257&NewsID=259

>> More Breaking News (http://attra.ncat.org/news/)

_________________________________________________

Funding Opportunities

Beginning Farmers and Ranchers Development Program
The USDA’s National Institute of Food and Agriculture (NIFA) is now accepting grant proposals to the Beginning Farmers and Ranchers Development Program for projects to provide education, training, mentoring and internships to beginning farmers and ranchers that will help them run successful and sustainable farms. This year, fiscal year 2011, NIFA will make $19 million available through the program, for organizations that will implement programs to help beginning farmers and ranchers.
Proposals are due December 22, 2010.
http://www.nifa.usda.gov/newsroom/news/2010news/10281_bfrdp_11.html

1772 Foundation Funding for Agriculture and Sustainable Food
The 1772 Foundation, Inc. has announced that grant funding will be made available for sustainable food systems and agricultural endeavors in 2011. All organizations who wish to be considered should send a one-page letter of inquiry through the foundation’s website. The foundation is particularly interested in the following: food hub development; historic sites that promote agricultural education; urban agriculture; farmer training; farm to cafeteria programs; innovative approaches to sustainable food systems; heritage breeds and heirloom vegetable and fruit protection and propagation; and youth farm education.
Letters of inquiry will be accepted until January 28, 2011.
http://www.1772foundation.org/content/1772/announcements/announcementsfor2011agriculture.pdf

North Central Region SARE Youth and Youth Educator Grants
Youth Grants of $400 maximum are for on-farm research, demonstration, or education projects by youth ages 8-18. Research and demonstration projects are for hands-on efforts to explore sustainable agriculture issues and practices. Education projects can involve teaching others about sustainable agriculture or attending a sustainable agriculture conference, workshop, or camp. Youth educator grants of $2,000 maximum are for educators to provide programming on sustainable agriculture for youth. The North Central Region includes Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin.
Proposals are due January 14, 2011.
http://www.sare.org/NCRSARE/youth.htm

>> More Funding Opportunities (http://attra.ncat.org/funding/)

__________________________________________________

Coming Events

Sustainable Agriculture Pest Management Conference
December 3-4, 2010
San Luis Obispo, California
The 9th Annual Sustainable Pest Management Conference will feature innovative pest management practices for sustainable agriculture. The purpose of the conference is to educate attendees on the use of innovative practices in the management of pests in sustainable agricultural systems. Special focus will be given to certified organic regulations, materials and production practices. A special Soil & Water Testing Workshop on day 2 instructs attendees on how to assess the need for, sample, and evaluate the results of basic soil and water tests.
http://www.ccof.org/pcaconference.php

CFSA Sustainable Agriculture Conference
December 3-5, 2010
Winston-Salem, North Carolina
Carolina Farm Stewardship Association (CFSA) is hosting its 25th annual Sustainable Agriculture Conference, with the theme “Local & Organic Arrives: Our Opportunity is Now.” The agenda includes master classes, tours, classes, panels, workshops and presentations, and networking opportunities.
http://www.carolinafarmstewards.org/sac10.shtml

Western Corn Belt Conference for Organic Farmers
December 6-7, 2010
Sioux Falls, South Dakota
The conference, for organic producers and traditional agriculture producers considering a transition to organic farming, is co-sponsored by South Dakota Cooperative Extension Service, the USDA Integrated Pest Management and Sustainable Agriculture Research and Education programs, and the South Dakota State University IPM Program. Conference speakers include extension specialists, educators and researchers from South Dakota, Minnesota and Illinois. Organic producers and other experts will also share their experience and expertise throughout the conference.
http://www.sdstate.edu/ps/seminars/organic-conf.cfm

>> More Events (http://attra.ncat.org/calendar/)

__________________________________________________

New & Updated Publications
Potting Mixes for Certified Organic Production
http://attra.ncat.org/attra-pub/summaries/potmix.html

Parasite Management for Natural and Organic Poultry: Blackhead in Turkeys
http://attra.ncat.org/attra-pub/PDF/blackhead.pdf

Rotational Grazing
http://attra.ncat.org/attra-pub/PDF/rotgraze.pdf

Question of the Week
How can goats be used for vegetation management?
http://bit.ly/cUUdlZ

Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Webinar
Did you miss the live Grass-Finished Beef Webinar in October? Join ATTRA specialists online for another live broadcast.
Tuesday, November 9
12:30 p.m. PDT/3:30 p.m. EDT
http://attra.ncat.org/webinars2010/grassbeef

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

Comments? Questions?
Contact us
http://attra.ncat.org/management/contact.html

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 for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php

Notes Toward a History of Agrarian Urbanism

While much has been written about the implications of urban farming for agricultural
production, public policy, and food as an element of culture, little has been written
about the potentially profound implications for the shape and structure of the city
itself. To date the enthusiasm for slow and local food has been based, on the one
hand, on the assumption that abandoned or underused brownfield sites could be remediated
for their productive potential; and on the other it has been based on the trend
toward conserving greenfield sites on city peripheries - on dedicating valuable
ecological zones to food production and to limiting suburban sprawl.

Issue 2 of The Journal of Agriculture, Food Systems, and Community Development -

special topic - “Urban Agriculture”
A tribute to the life and work of Jac Smit, the “father of urban agriculture,” contributed
by his colleagues and edited by Joe Nasr and Anni Bellows
“Assessing the Local Food Supply Capacity of Detroit, Michigan,” by Kathryn Colasanti
and Michael Hamm

“Could Toronto Provide 10% of its Fresh Vegetable Requirements from Within its Own
Boundaries? Matching Consumption Requirements with Growing Spaces,” by Rod MacRae
and colleagues

Philippines’ Quezon City Government Bats for Urban Gardening

MANILA, Philippines - In a bid to address the malnutrition woes among schoolchildren,
the Quezon City (QC) government is aggressively promoting urban farming and gardening
in the city’s public schools.

According to Quezon City Mayor Herbert Bautista, the school-based urban farming
project is being pushed to minimize if not totally eradicate child hunger among
public schoolchildren.

London’s FARM:shop opens to the public in Dalston

Something & Son have created FARM:shop, a concept that puts farming at the centre
of the city.

After three months of hard work, volunteers have transformed a disused shop on Dalston
Lane, into an indoor farm.

Urban Agriculture store opens in Washington

Occupying a small white storefront on 18th Street and Columbia Road NW, the agricultural
supply store boasting several shelves full of seeds, organic nutrients, and other
products for home-growing opened its doors last Wednesday.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103873482803&s=1304&e=001_WQsK9V0L4XIpUnfYNdCtZI54KfUXDbKXyN65FYGWpZRmGlIemYeoAkAdvKehuJD1kXAngdRAZPfGsD1OvpqeoPeEQWu6zSI6ILHUj-36NeUvhoUaZpEqw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010

http://www.fda.gov/Safety/Recalls/ucm232537.htm

Actavis Encourages Consumers to Return Fentanyl Transdermal System 25 mcg/h

Operators available to handle voluntary recall of 18 lots

Company Contact:
Media Line
Actavis U.S.
973-889-6689

Email: media@actavis.com

FOR IMMEDIATE RELEASE – November 4, 2010 – Morristown, NJ – Further to its previously announced voluntary recall of 18 lots of Fentanyl Transdermal System 25 mcg/hour C-II patches, Actavis is encouraging consumers to return any product in their possession from the October 21, 2010 recall.

Consumers with Actavis 25 mcg/h Fentanyl patches may call 1-877-422-7452 (24 hours/day, 7 days/week) for return instructions and information.

Actavis identified one lot of 25 mcg/hour Fentanyl patches (Control/Lot # 30349) shipped to market that contained one patch that released its active ingredient in laboratory testing faster than the approved specification. An accelerated release of Fentanyl from a 25 mcg/hour patch could lead to adverse events for at-risk patients such as children and the elderly, including excessive sedation, respiratory depression, hypoventilation (slow breathing), and apnea (temporary suspension of breathing).

The Control/Lot number appears on the bottom of the product box and on the black and white side of each individual patch packaging, in the lower left corner.

Recalled Control/Lot #s

30041, Exp 12/2011
30049, Exp 12/2011
30066, Exp 12/2011
30096, Exp 01/2012
30097, Exp 02/2012
30123, Exp 01/2012
30241, Exp 02/2012
30256, Exp 02/2012
30257, Exp 03/2012
30258, Exp 03/2012
30349, Exp 03/2012
30350, Exp 03/2012
30391, Exp 03/2012
30392, Exp 04/2012
30429, Exp 04/2012
30430, Exp 04/2012
30431, Exp 04/2012
30517, Exp 04/2012

Corium International Inc., a third-party supplier for Actavis, manufactured the recalled patches at its Grand Rapids, Michigan facility. The patches are packaged individually and boxed in quantities of five patches per box.

Fentanyl Transdermal System is indicated for the management of persistent, moderate to severe chronic pain that requires continuous, around-the-clock opioid administration for an extended period of time and cannot be managed by other means such as non-steroidal analgesics, opioid combination products, or immediate release opioids.

As part of the voluntary recall, all wholesalers and retailers were asked to return the product from the listed lots that they may still have on hand or in stock. Actavis also is encouraging consumers to return product in their possession. Fentanyl patches sold by Actavis in Europe are not impacted by the recall.

This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.

Information also is available through the Actavis U.S. website at www.actavis.us9 by going to the “Fentanyl Recall Information” link on the front page.

Actavis has operators available to help consumers, customers and health professionals with the following information:

* Medical Issue/Adverse Event/Product Questions

1-877-422-7452 (24 hours/day, 7 days/week)

* Return/Reimbursement Questions

1-888-896-4562 (24 hours/day, 7 days/week)

Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

Online:www.fda.gov/medwatch/report.htm10

Regular Mail: use postage-paid, pre-addressed Form FDA 3500 available at: www.fda.gov/MedWatch/getforms.htm11. Mail to address on the pre-addressed form.

Fax: 1-800-FDA-0178

###

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