Weekly Roundup - Living On Nothing Edition [Survival Today

Sweet Bunny Softies To Make: {Free Patterns}

Posted By Tipnut On January 29, 2011 @ 12:50 pm In Baby Goodies,Crafts,Sewing | No Comments

Here’s a lovely collection of free patterns and tutorials to make soft & cuddly bunnies…these make great homemade Easter gifts (and loved all year round). There is one knitting pattern and the rest are for sewing. Enjoy! (PS: If you’re looking for Easter crafts, check out Tipnut’s Easter Goodies [1] for all kinds of freebies).
Free Bunny Patterns

Stuffed Easter Bunny By twigandthistle.com
Stuffed Easter Bunny [2]: Free pdf pattern & template to download, print onto fabric to keep the design or just use it as a template if you like.

Bunny Bowling Softies [3]: How cute are these! Made with cotton, twill or canvas. Free pdf pattern download.

Bunny Bowling Softies By etsy.com

Knitted Stuffed Bunny Pattern By bhg.com
Knitted Stuffed Bunny Pattern [4]: Knit a cheerful floppy-eared bunny in simple stockinette stitch; you’ll just need a few skeins of colorful yarn.

Pink Fabric Rabbit [5]: This adorable stuffed rabbit makes the perfect Easter decoration or gift for your little one. Pattern pieces are available via free pdf download.

Pink Fabric Rabbit By womansday.com

Valentine Easter Bunny By childmadetutorials.blogspot.com
Valentine Easter Bunny [6]: Clever & easy to make too! The body and feet of the rabbit are heart shaped, no pattern pieces to download but the tutorial is nicely done with lots of pictures.

Mooshy Belly Bunny [7]: Recycled from a happy stripey t-shirts, these bunnies are squooshy, soft and simple to make.

Mooshy Belly Bunny By chezbeeperbebe.blogspot.com

The Hazelnuts Felt Bunny By hazelnutgirl.blogspot.com
The Hazelnuts Felt Bunny [8]: I love this design…Rabbit is made with felt pieces, stuffing and simple hand sewing involved. Pattern is available via free pdf download.

Easy Felt Easter Bunny [9]: So cute and so easy to make! Made with a 10’’ felt square, stuffed with batting, pom-pom for the tail and felt scraps for the features.

Easy Felt Easter Bunny By scribbit.blogspot.com

Ballet Bunny Plush By chubbyhobby.com
Ballet Bunny Plush [10]: Cute and a great way to use up fabric scraps. Pattern pieces are available via free pdf download.

Recycled Sweaters Bunny Softie [11]: Very sweet, made with two sweaters and scraps of wool or felt.

Recycled Sweaters Bunny Softie By craftzine.com

Raggedy Old Annies Bunny By nicoleellison.typepad.com
Raggedy Old Annies Bunny [12]: Wow, now this is crafty! Two pdf files to download (free), one for instructions and the other for pattern pieces.

Cashmere Bunny Tutorial [13]: So lovely! Made with a cashmere sweater, cotton print fabric (just a scrap for the ears) and Fiberfill. Free pdf pattern download.

Cashmere Bunny Tutorial By betzwhite.com

Bunny Pillow Tutorial By missyballance.typepad.com
Bunny Pillow Tutorial [14]: Pillow features a little pocket to tuck two bunnies inside. Free pdf pattern download available (for the bunny).

Fluffy Stuffy Bunny [15]: Super cuddly, made with white fluffy fleece. Free pdf pattern download available.

Fluffy Stuffy Bunny By allsorts.typepad.com

Sitting Rabbit Plush By mairuru.blogspot.com
Sitting Rabbit Plush [16]: Tutorial is for the cat version but you just need to adjust the length of the ears and legs for the rabbit.

Marshmallow Bunny Plushie [17]: Made with felt or cuddly fleece, polyester stuffing and embroidery floss. Free pdf download (includes pattern pieces).

Marshmallow Bunny Plushie By dandelionsandlace.blogspot.com

Revoluzzzionary Easter Bunny By revoluzzza.com
Revoluzzzionary Easter Bunny [18]: Pretty simple design with a few extra touches to make it special. Includes a free pdf pattern download.

Regina The Rabbit [19]: This softie has a basic body shape that can be made into a rabbit, a cat or pretty much any animal you like.

Regina The Rabbit By thehandmadehome.net

Chocolate Bunny By sew4home.com
Chocolate Bunny [20]: Made with Minkey Double-Sided Cuddle Fabric, a scrap of cotton print for the ears and buttons for the eyes, stuffed with fiberfill.

Funny Bunny [21]: A sweet softie made from Cotton Chenille Dot and a pretty cotton print, features floppy ears, arms and legs, button eyes and a hand embroidered nose & mouth.

Funny Bunny By sew4home.com

Free Hoppy Pattern By larkcrafts.com
Hoppy [22]: Transform a favorite winter scarf (20’’or longer) into this sweet & cuddly bunny. Free pdf downloads for the tutorial and pattern pieces.

Crochet Spring Bunny [23]: Adorable with floppy-ears and complete with a carrot or flower. Free pattern download via pdf.

Spring Bunny Pattern By craftzine.com

Also check out the Boo Boo Bunny Tutorials here [24]. For more stuffed toy ideas & patterns see: 24 Sweet Softies: Free Patterns & Tutorials [25].

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/free-bunny-pattern-roundup/

URLs in this post:

[1] Tipnut’s Easter Goodies: http://easter.tipnut.com/

[2] Stuffed Easter Bunny: http://www.twigandthistle.com/blog/2009/04/diy-stuffed-easter-bunny/

[3] Bunny Bowling Softies: http://www.etsy.com/blog/en/2009/how-tuesday-bunny-bowling-with-thelongthread/

[4] Knitted Stuffed Bunny Pattern: http://www.bhg.com/crafts/knitting/projects/knitted-stuffed-bunny/

[5] Pink Fabric Rabbit: http://www.womansday.com/Articles/Home/Crafts/Pink-Rabbit.html

[6] Valentine Easter Bunny: http://childmadetutorials.blogspot.com/2010/02/valentine-easter-bunny.html

[7] Mooshy Belly Bunny: http://chezbeeperbebe.blogspot.com/2010/03/tutorial-and-pattern-recycled-mooshy.html

[8] The Hazelnuts Felt Bunny: http://hazelnutgirl.blogspot.com/2009/07/hazelnuts-felt-bunny-tutorial.html

[9] Easy Felt Easter Bunny: http://scribbit.blogspot.com/2008/02/felt-easter-bunnies.html

[10] Ballet Bunny Plush: http://www.chubbyhobby.com/make-and-create/ballet-bunny-plush-tutorial/

[11] Recycled Sweaters Bunny Softie: http://blog.craftzine.com/archive/2009/04/make_a_bunny_softie_from_recyc.html

[12] Raggedy Old Annies Bunny: http://nicoleellison.typepad.com/raggedy_old_annies/2007/03/my_1st_ever_fre.html

[13] Cashmere Bunny Tutorial: http://blog.betzwhite.com/2007/03/cashmere-bunny-tutorial.html

[14] Bunny Pillow Tutorial: http://missyballance.typepad.com/crafty_carnival/2007/01/bunny_pillow_tu.html

[15] Fluffy Stuffy Bunny: http://allsorts.typepad.com/allsorts/2011/01/its-fluffy-its-stuffy-its-a-bunny.html

[16] Sitting Rabbit Plush: http://mairuru.blogspot.com/2009/03/how-to-make-sitting-cat-or-rabbit-plush.html

[17] Marshmallow Bunny Plushie: http://dandelionsandlace.blogspot.com/2011/03/marshmallow-bunny-plushie.html

[18] Revoluzzzionary Easter Bunny: http://blog.revoluzzza.com/2009/04/06/lets-sew-a-revoluzzzionary-easter-bunny/

[19] Regina The Rabbit: http://www.thehandmadehome.net/2011/04/regina-the-rabbit-lulu-the-lamb-handmade-easter-treats/

[20] Chocolate Bunny: http://sew4home.com/projects/fabric-art-a-accents/848-lil-softee-pal-chocolate-bunny

[21] Funny Bunny: http://sew4home.com/projects/fabric-art-a-accents/562-sweet-softies-funny-bunny

[22] Hoppy: http://www.larkcrafts.com/needlearts/free-project-friday-hoppy-weekend/

[23] Crochet Spring Bunny: http://blog.craftzine.com/archive/2011/04/craft_pattern_spring_bunny.html

[24] Boo Boo Bunny Tutorials here: http://tipnut.com/free-boo-boo-bunny-pattern-instructions/

[25] 24 Sweet Softies: Free Patterns & Tutorials: http://tipnut.com/sweet-softies/

Click here to print.

9,921 posted on 07/29/2011 2:43:06 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://tipnut.com/crafty-tips/

- TipNut.com - http://tipnut.com -

Crafty Bag Of Tricks: {40+ Tips & Techniques}

Posted By Tipnut On March 4, 2011 @ 6:25 am In Crafty Ideas | No Comments

Ready to pick up a new technique or two for your crafty bag of tricks? Here’s a bunch of tips and tutorials for various crafts and creative endeavors like knitting, sewing, crochet and lots more. There’s a little bit of everything here so there should be something fun and interesting for everyone.

[ Several new to me tips, I cannot get this one to print correctly. granny]

9,922 posted on 07/29/2011 3:20:09 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

- TipNut.com - http://tipnut.com -

Gin Soaked Raisins For Treating Arthritis Pain {Plus Tips}

Posted By Tipnut On July 13, 2011 @ 11:47 am In Home Remedies & Health | 1 Comment

This home remedy was sent in by three different readers over the past year or so but I was hesitant to publish it since it involves consuming a bit of alcohol and I’m extra cautious with those…but I finally got a chance to do a bit of investigating and found some credible online sources who have declared that it can work for relieving arthritis pain (and why).

Apparently Only Golden Raisins Will Do For This Home Remedy

First, here’s the gist of the remedy (all three recipes were pretty much the same so I’ll combine them into one), I added the sources I researched underneath:

Recipe Ingredients:
*Can make any amount you wish, this is just a rough guideline

* 1 cup Golden raisins (can’t be any other kind, some may know them as White raisins)
* Approximately 3/4 cup good quality Gin

Directions:

* Pour the raisins into a glass or ceramic bowl (a large canning jar works too) then pour the gin over top until the raisins are *just* covered (they must be fully covered).
* Cover bowl with a piece of cheesecloth or a coffee filter (to keep out dust) and set it out of the way (keep at room temperature).
* Leave for two weeks or until all the alcohol has been absorbed by the raisins (minimum one week, top up with gin if necessary).
* Store “drunken raisins” in a sealed glass jar and refrigerate.

Treatment Instructions:

* Each day eat 9 of the raisins, you can add them to a bowl of cereal if you don’t care for the taste of them on their own. You can also sprinkle with cinnamon to help with the taste.
* May take 4 to 6 weeks of daily raisins before it starts working to relieve chronic arthritis pain.
* *Variation: One tip suggested eating 15 raisins each day for the first two weeks, then drop to 9 a day.

Who says it works? Dr. Oz himself [1] has declared this one a winner (source [2]):

Gin Soaked Raisins for Arthritis

Verdict: It works! Drinking alcohol has been shown to cut the risks of developing rheumatoid arthritis in half. Gin is flavored by the juniper berry, which contains anti-inflammatory properties. Raisins contain ferulic acid, gentisic acid and salicylic acid – all natural pain relievers

Here’s an article from FoxNews explaining in more detail why it can work: Gin-Soaked Raisins May Alleviate Pain [3], a brief quote (they also advise eating 10 raisins a day):

The deductions here do not add up to an absolute guarantee that gin-soaked raisins will work to relieve your arthritis pain. But without question, there are enough anti-inflammatory, pain-relieving compounds in the golden raisins, the sulfur dioxide and the juniper gin to add up to a lot of very likely pain relief.

Thanks very much to Bill, Cheryl and Maria for sending this in (who each claimed it works for them or for a loved one), sorry I took my time posting it!

If you’re looking for an arthritis home remedy that doesn’t contain alcohol, I do have a few here to try:

* Eat tart cherries or drink sour cherry juice each day.
* Cinnamon & Honey: At the start of each day take 1/2 teaspoon of cinnamon with 1 tablespoon of honey.
* Fresh Ginger: Take a small piece of peeled, fresh ginger with breakfast, lunch and dinner (piece size about 1/2’’).
* Organic Apple Cider Vinegar & Honey: Each day take one tablespoon of honey and one tablespoon of apple cider vinegar mixed with a large glass of water (warm).

Note: This information is not intended to be a substitute for professional medical advice and is simply a collection of information that I’ve gathered.

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/gin-raisins/

URLs in this post:

[1] Dr. Oz himself: http://www.oprah.com/contributor/dr-mehmet-oz

[2] source: http://www.doctoroz.com/videos/home-remedies-put-test

[3] Gin-Soaked Raisins May Alleviate Pain: http://www.foxnews.com/health/2011/04/11/gin-soaked-raisins-alleviate-pain/

Click here to print.

9,923 posted on 07/29/2011 3:30:35 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.naturalnews.com/033162_food_ingredients_chemicals.html

NaturalNews.com printable article
Originally published July 28 2011
What’s really in the food? The A to Z of the food industry’s most evil ingredients
by Mike Adams, the Health Ranger, NaturalNews Editor

(NaturalNews) Ever wonder what’s really in the food sold at grocery stores around the world? People keep asking me, “What ingredients should I avoid?” So I put together a short list that covers all the most toxic and disease-promoting ingredients in the food supply. These are the substances causing cancer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).

If you want to stay healthy and out of the hospital, read ingredients labels and make sure you avoid all these ingredients:

Acrylamides - Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They’re present in everything from bread crusts to snack chips, and because they aren’t intentional ingredients, acrylamides do NOT have to be listed on labels.

Aspartame - Chemical sweetener that causes neurological disorders, seizures, blurred vision and migraine headaches. (http://www.naturalnews.com/030918_a...)

Autolyzed Proteins - Highly processed form of protein containing free glutamate and used to mimic the taste-enhancer chemical MSG.

BPA (Bisphenol-A) - A hormone mimicking chemical found in nearly all food packaging plastics. Active in just parts per billion, BPA promotes cancer, infertility and hormone disorders. It also “feminizes” males, promoting male breast growth and hormone disruption (http://www.naturalnews.com/032860_B...).

Casein - Milk proteins. Hilariously, this is widely used in “soy cheese” products that claim to be alternatives to cow’s milk. Nearly all of them are made with cow’s milk proteins.

Corn Syrup - Just another name for High Fructose Corn Syrup (see below). Frequently used in infant formula products (http://www.naturalnews.com/029863_S...).

Food Colors - FD&C Red #40, for example, is linked to behavioral disorders in children. Nearly all artificial food colors are derived from petroleum, and many are contaminated with aluminum.

Genetically Modified Ingredients - Not currently listed on the label because the GMO industry (Monsanto and DuPont) absolutely does not want people to know which foods contain GMOs. Nearly all conventionally grown corn, soy and cotton are GMOs. They’re linked to severe infertility problems and may even cause the bacteria in your body to produce and release a pesticide in your own gut. If you’re not eating organic corn, you’re definitely eating GMO corn. (http://www.naturalnews.com/026426_G...) Learn more at www.ResponsibleTechnology.org or watch my GMO music video (hilarious) at www.NaturalNews.com/NoGMO

High Fructose Corn Syrup - A highly processed liquid sugar extracted with the chemical solvent glutaraldehyde and frequently contaminated with mercury (http://www.naturalnews.com/032948_h...). It’s also linked to diabetes, obesity and mood disorders. Used in thousands of grocery items, including things you wouldn’t suspect like pizza sauce and salad dressings.

Homogenized Milk - The fats in the milk are artificially modified to change them into smaller molecules that stay in suspension in the milk liquid (so the milk fat doesn’t separate) (http://www.naturalnews.com/022967_m...). While it makes milk look better on the shelf, it’s also blamed for promoting heart disease and may contribute to milk allergies. Raw milk is healthier, which is why the government had outlawed it (http://www.naturalnews.com/029322_r...).

Hydrochloride - When you see anything hydrochloride, such as Pyridoxine Hydrochloride or Thiamin Hydrochloride, those are chemical forms of B vitamins that companies add to their products to be able to claim higher RDA values of vitamins. But these are synthetic, chemical forms of vitamins, not real vitamins from foods or plants. Nutritionally, they are near-useless and may actually be bad for you. Also watch out for niacinamide and cyanocobalamin (synthetic vitamin B-12). (http://www.naturalnews.com/032766_c...)

Hydrolyzed Vegetable Protein - A highly processed form of (usually) soy protein that’s processed to bring out the free glutamate (MSG). Use as a taste enhancer.

Partially Hydrogenated Oils - Oils that are modified using a chemical catalyst to make them stable at room temperature. This creates trans fatty acids and greatly increases the risk of blocked arteries (http://www.naturalnews.com/027445_f...). It also promotes what I call “sludge blood,” which is thick, viscous blood that’s hard to pump. This is usually diagnosed by doctors as “high blood pressure” and (stupidly) treated with blood-thinning medications that are technically the same chemicals as rat poison (warfarin) (http://www.naturalnews.com/023149_d...).

Phosphoric Acid - The acid used in sodas to dissolve the carbon dioxide and add to the overall fizzy-ness of the soda. Phosphoric acid will eat steel nails. It’s also used by stone masons to etch rocks. The military uses it to clean the rust off battleships. In absolutely destroys tooth enamel (http://www.naturalnews.com/021774.html). Search Google Images for “Mountain Dew Mouth” to see photos of teeth rotted out by phosphoric acid: http://www.google.com/search?q=moun...

Propylene Glycol - A liquid used in the automotive industry to winterize RVs. It’s also used to make the fake blueberries you see in blueberry muffins, bagels and breads. (Combined with artificial colors and corn syrup.) See shocking “Fake Blueberries” video at: http://www.naturalnews.tv/v.asp?v=7...

Sodium (Salt) - The processed white salt lacking in trace minerals. In the holistic nutrition industry, we call it “death salt” because it promotes disease and death. Real salt, on the other hand, such as “dirty” sea salt or pink Himalayan salt, is loaded with the trace minerals that prevent disease, such as selenium (cancer), chromium (diabetes) and zinc (infectious disease). Much like with bread and sugar, white salt is terrible for your health. And don’t be fooled by claims of “sea salt” in grocery stores. All salt came from the sea if you go far back enough in geologic time, so they can slap the “sea salt” claim on ANY salt!

Sodium Nitrite - A cancer-causing red coloring chemical added to bacon, hot dogs, sausage, beef jerky, ham, lunch meats, pepperoni and nearly all processed meats. Strongly linked to brain tumors, pancreatic cancers and colon cancers (http://www.naturalnews.com/007024.html). The USDA once tried to ban it from the food supply but was out-maneuvered by the meat industry, which now dominates USDA regulations. Sodium nitrite is a complete poison used to make meats look fresh. Countless children die of cancer each year from sodium nitrite-induced cancers.

Soy Protein - The No. 1 protein source used in “protein bars,” including many bars widely consumed by bodybuilders. Soy protein is the “junk protein” of the food industry. It’s made from genetically modified soybeans (often grown in China) and then subjected to hexane, a chemical solvent (http://www.naturalnews.com/026303_s...) that can literally explode.

Sucralose - An artificial chemical sweetener sold as Splenda. The sucralose molecule contains a chlorine atom (http://www.naturalnews.com/027491_a...). Researchers have repeatedly found that artificial sweeteners make people fat by actually promoting weight gain (http://www.naturalnews.com/024543_h...).

Sugar - The bleached, nutritionally-deficient byproduct of cane processing. During sugar cane processing, nearly all the minerals and vitamins end up in the blackstrap molasses that’s usually fed to farm animals. (Blackstrap molasses is actually the “good” part of sugar cane juice.) Molasses is often fed to farm animals because every rancher knows that farm animals need good nutrition to stay alive. Amazingly, conventional doctors don’t yet realize this about humans, and they continue to claim that eating sugar is perfectly fine for you. Sugar promotes diabetes, obesity, mood disorders and nutritional deficiencies.

Textured Vegetable Protein - Usually made of soy protein which is extracted from genetically modified soybeans and then processed using hexane, an explosive chemical solvent (see Soy Protein, above). Widely used in vegetarian foods such as “veggie burgers” (most of which also contain MSG or Yeast Extract, by the way).

Yeast Extract - Hidden form of MSG that contains free glutamate and is used in many “natural” food products to claim “No MSG!” Yeast extract contains up to 14% free glutamate. You’ll find it in thousands of grocery store products, from soups to snack chips. I even once spotted it used on fresh meat!

Food label tricks
Here’s a trick food companies frequently used to pack more sugar into their products without making sugar look like the first ingredient:

Ingredient labels, you see, must list the most prominent ingredients first, and some consumers might freak out of they saw a box of cereal that said, “Sugar, whole grain wheat, corn” and so on. Instead, the company uses 3 or 4 different forms of sugar to distribute them farther down the label, like this:

“Whole grain wheat, sugar, corn syrup, corn syrup solids...”

This way, the first ingredients looks like “whole grain wheat” when, in reality, the cereal might be over fifty percent sugars!

How to buy honest food
• Shop are your local farmer’s market, food co-op or CSA.

• In the USA, look for the USDA Organic label on foods. This is a legitimate claim to being certified organic. It’s one of the few programs run by the USDA that actually has integrity.

• Read the ingredients labels! If you see names of chemicals you can’t pronounce, don’t buy it.

• Buy more unprocessed food ingredients and make your own meals rather than buying ready-to-eat, processed foods, which are almost universally formulated with disease-promoting ingredients.

• GROW some of your own food! The best food you can ever eat is food from your own garden.

How to learn more about what’s really in your food
Read NaturalNews. I’m the editor of NaturalNews, and I cured my own borderline diabetes, high cholesterol and near-obesity using nothing but healing foods.

The more you read NaturalNews, the more you’ll learn about what to avoid in your foods and what to BUY that’s loaded with nutrition! We cover natural cures, superfoods nutrition, juicing, raw foods, nutritional supplements, healing herbs and much more. You can subscribe to our free email newsletter using the form below.

We teach you what the mainstream food industry doesn’t want you to know (and what the mainstream media won’t dare report).

If you want to learn the truth about food, read NaturalNews. Lots more to come...

Some of my favorite nutrient-rich superfoods include...
(No, these are not sponsored links. Just stuff I personally enjoy and purchase on a regular basis to blend into superfood smoothies!)

• Boku Superfood (www.BokuSuperfood.com)
• LivingFuel (www.LivingFuel.com)
• Enerfood (www.EnerHealthBotanicals.com)
• Pure Synergy (www.TheSynergyCompany.com)
• Rejuvenate! (www.IntegratedHealth.com)
• Healthforce Nutritionals (www.HealthForce.com)
• X-Balance (www.SGNNutrition.com)

All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml

9,924 posted on 07/29/2011 5:25:57 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

Just checking up on you, Granny.
So glad to see you posting!

{{{{{{Hugs}}}}}}

9,925 posted on 07/29/2011 3:12:11 PM PDT by Velveeta

FOR IMMEDIATE RELEASE
July 29, 2011
Release #11-290

Firm’s Recall Hotline: (855) 469-3429
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Reports on SaferProducts.gov

Bravo Sports Recalls Disney-Branded Pogo Sticks Due to Fall and Laceration Hazards

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

Name of Product: Pogo sticks

Units: About 159,000

Distributor: Bravo Sports of Santa Fe Springs, Calif.

Note: Disney licensed its brand name to Bravo Sports

Hazard: The bottom rubber tip attached to the pogo stick frame can wear out prematurely, posing a fall hazard to consumers. Also, the end caps on the handlebars can come off, exposing sharp edges. This poses a laceration hazard to consumers.

Incidents/Injuries: Bravo and CPSC have received 82 reports of the bottom tip wearing out on the pogo sticks, including five reports of injuries. A 9-year-old girl suffered a skull fracture and chipped a tooth. Another 9-year-old girl cut her lip and chin, requiring stitches. Other injuries included scrapes, hits to the head and teeth pushed in.

Note: Consumers can visit the search page on SaferProducts.gov to view incident reports about Bravo’s recalled pogo sticks.

Description: This recall includes pogo sticks in various colors. The models included in this recall are the Disney Hannah Montana Pogo Stick, the Disney/Pixar Toy Story Cruising Cool Pogo Stick, the Disney/Pixar Cars Pogo Stick, the Disney Princess Pogo Stick and the Disney Fairies Cruising Cool Pogo Stick. The pogo sticks have Disney labels between the handlebars. The manufacturing date codes between 01/01/2009-022CO and 11/30/2010-022CO are on a clear label on the stem of the pogo stick near the foot pedals.

Sold at: Burlington Coat Factory, Kmart, Kohls.com, Target and Toys R Us from February 2009 through June 2011 for about $20.

Manufactured in: China

Remedy: Consumers should immediately stop using the pogo sticks and contact Bravo Sports for a full refund.

Consumer Contact: For additional information, contact Bravo Sports toll-free at (855) 469-3429 between 7:30 a.m. and 5 p.m. PT or visit the firm’s website at www.bravopogorecall.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/prhtml11/11290.html

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

Visit our blog, OnSafety at www.cpsc.gov/onsafety
See our videos on YouTube at http://www.youtube.com/uscpsc
Follow us on Twitter at http://twitter.com/OnSafety
See our photos on Flickr at http://www.flickr.com/photos/uscpsc

The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of injury or death from thousands of types of consumer products under the agency’s jurisdiction. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard or can injure children. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the 30 percent decline in the rate of deaths and injuries associated with consumer products over the past 30 years.

To report a dangerous product or a product-related injury, visit www.saferproducts.gov, or contact CPSC’s Hotline at info@cpsc.gov, (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270. To join a CPSC e-mail subscription list, please go to https://www.cpsc.gov/cpsclist.aspx. Consumers can obtain recall and general safety information by logging on to CPSC’s Web site at www.cpsc.gov.

9,926 posted on 07/29/2011 8:05:38 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

‘Dreaded’ Wolf Spider at our Compost Garden in Vancouver

I spotted a rather large Wolf Spider in the compost toilet shed yesterday and knew
that the gardeners wouldn’t be happy to come across it unexpectedly. Heidi volunteered
to move the unwanted eight-eyed Arachnid and I caught the daring act on video.

During my 30 years at the Compost Garden, various staff have shared with me their
fear of the spider, a great insect hunter. Theirs is a common phobia, some feeling
it more than others.

Associated Press Video: Woman Becomes Farmer in Chicago

Carolyn Ioder is all about urban agriculture, keeping bees and raising goats and
chickens within the city limits of Chicago. She is interested in green living and
locally produced food.

Peter Ladner - author of forthcoming book ‘The Urban Food Revolution’

Peter Ladner’s soon-to-be released book The Urban Food Revolution offers tantalizing
glimpses of urban environments that successfully integrate commercial enterprise,
low-impact living spaces and agricultural productivity. Balcony gardens, urban market
gardens, rooftop beehives, vertical greenhouses and aquaponics, and acres of lawn
converted to high-value herb and vegetable production are all being employed with
success somewhere. Why not everywhere?

Shepard Fairey creates poster for the documentary ‘Urban Roots’

“I created this poster for the documentary Urban Roots. It’s a great film and I
know from working with these same folks on the 11th Hour that they are great grassroots
activists. A portion of the proceeds from this poster go to Urban Roots Action.”

Urban Roots and it’s action to put farms in schools is getting a big push from Shepard
Fairey who has generously created a poster to support the action and will donate
proceeds from his artwork.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1106844513565&s=1304&e=001vUJSnNnU4gax-g1CfEi6R2f5DN7yTCOYcLmnnWn62iyKsFMruPFCp3aWfUPj_ys89cDrNld5azT4q07h9Dxqj1kLpgXl0ADSAdk7EgPoHmHHimNdkqO3Kw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2011
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

9,927 posted on 07/30/2011 4:07:13 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

To: nw_arizona_granny

To urban hunter, next meal is scampering by

One of my favorite stories about urban foodies posted on FR some time ago.

9,928 posted on 07/30/2011 4:37:12 AM PDT by Daffynition ("Don't just live your life, but witness it also.")

Edible Calendula for Color and Taste

Posted: 29 Jul 2011 09:20 PM PDT
I sow calendula seeds almost every summer because they are easy to grow, edible and last until a hard frost in the fall. This year I planted the seeds in July, and they’ll be blooming in August through at least early October. I use the petals in herb vinegar, and salads, plus I cut some blooms to bring inside, but I leave most of them in my flower garden for their pretty colors. What I don’t cut or harvest for using, I deadhead until late in the fall, then I allow the seeds to form. There are always plenty of seeds to dry and save for next year. I store them in envelopes and keep them in a basket with my other seeds.

I’ve found calendula grows best in full sun, with regular soil, and watering when it’s extra dry. I don’t fertilize, and they always do well. If you do add anything to the soil make sure it’s organic, and don’t use sprays if you plan on using the petals in recipes.

This is one of the salads I’ve made with calendula petals. It’s delicious and especially pretty if you are having a tea or luncheon.

I used a mix of organic greens and lettuce plus:

tomato

cucumber

carrots

cilantro and basil leaves, stems removed

First, I tossed the basil and cilantro with the greens. You could use other herbs as well, but I like these two together. I topped the greens with the sliced cucumber and tomato and put the carrots off the the side. I picked two large calendula blooms and carefully pulled the petals off, leaving the center because it’s bitter. After the salads were on the plates I sprinkled them with the petals. I used a raspberry vinaigrette, but Italian dressing is good too.

On OFL we have tips and recipes for nasturtiums, which are also easy to grow:
http://oldfashionedliving.com/nasturtiums.html

9,929 posted on 07/30/2011 11:21:49 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

SALMONELLOSIS, SEROTYPE HEIDELBERG - USA: GROUND TURKEY
*******************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

Date: Fri 29 Jul 2011
Source: USDA [edited]
http://www.fsis.usda.gov/News_&_Events/NR_072911_01/index.asp

The USA Department of Agriculture’s (USDA) Food Safety and Inspection
Service (FSIS) is issuing a public health alert due to concerns about
illnesses caused by _Salmonella [enterica_ serotype] Heidelberg that
may be associated with use and consumption of ground turkey. This
public health alert was initiated after continuous medical reports,
ongoing investigations and testing conducted by various departments of
health across the nation determined there is an association between
consumption of ground turkey products and an estimated 77 illnesses
reported in 26 states. The illnesses were linked through an
epidemiologic investigation and PFGE analyses by state health
departments and The Centers for Disease Control and Prevention (CDC).

The CDC is partnering with state health departments to monitor the
outbreak while the FSIS focuses its investigation on potential
identification of a contamination source(s).

The FSIS reminds consumers of the critical importance of following
package cooking instructions for frozen or fresh ground turkey
products and general food safety guidelines when handling and
preparing any raw meat or poultry. In particular, while cooking
instructions may give a specific number of minutes of cooking for each
side of the patty in order to attain 165 degrees F internal
temperature, consumers should be aware that actual time may vary
depending on the cooking method (broiling, frying, or grilling) and
the temperature of the product (chilled versus frozen) so it is
important that the final temperature of 165 degrees F must be reached
for safety. Please do not rely on the cooking time for each side of
the patty, but use a food thermometer.

Ground turkey and ground turkey dishes should always be cooked to 165
degrees F internal temperature as measured with a food thermometer;
leftovers also should be reheated to 165 degrees F. The color of
cooked poultry is not always a sure sign of its safety. Only by using
a food thermometer can one accurately determine that poultry has
reached a safe minimum internal temperature throughout the product.
Turkey can remain pink even after cooking to a safe minimum internal
temperature of 165 degrees F. The meat of smoked turkey is always
pink.

Recommendations for Preventing Salmonellosis:

Wash hands with warm, soapy water for at least 20 seconds before and
after handling raw meat and poultry. Also wash cutting boards, dishes
and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish and poultry away from other food that will not be
cooked. Use separate cutting boards for raw meat, poultry and egg
products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating.
The safe internal temperature for meat such as ground beef and pork is
160 degrees F, and 165 degrees F for poultry, as determined with a
food thermometer.

Refrigerate raw meat and poultry within 2 hours after purchase (1 hour
if temperatures exceed 90 degrees F). Refrigerate cooked meat and
poultry within 2 hours after cooking.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[ProMED awaits more information regarding the ground turkey implicated
in this outbreak of _S._ Heidelberg. Certainly with the prominent
high temperatures in the USA of late, prompt, effective refrigeration
of raw meat and poultry is essential as well as the cooking and
kitchen hygiene techniques noted above.

ProMED has previously posted on a large (about 700 cases) outbreak of
_S._ Heidelberg associated with the “Taste of Chicago” food festival
in the summer of 2007. This outbreak was traced to a Middle Eastern
food booth. - Mod.LL]

[see also:
Salmonellosis, serotype Agona - USA: Mexican papaya, alert, recall
20110725.2241

9,930 posted on 07/30/2011 7:47:05 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.fda.gov/Safety/Recalls/ucm266079.htm

Nestlé Purina Recalls Limited Number of Purina ONE Vibrant Maturity 7+ Dry Cat Food
Bags Due to a Potential Health Risk

Contact:
Consumer:
Nestlé Purina PetCare Office of Consumer Affairs:
1-800-982-6559

Media:
Keith Schopp
314-982-2577

FOR IMMEDIATE RELEASE - July 29, 2011 - Nestlé Purina PetCare Company (NPPC) is voluntarily recalling a limited number of 3.5- and 7-pound bags of its Purina ONE Vibrant Maturity 7+ Dry Cat Food from a single production run and shipped to customers in 12 states in December 2010. This is being done because some bags of the product have been found to be contaminated with Salmonella. Only Purina ONE Vibrant Maturity 7+ Dry Cat Food with both the “Best By” date and the production code shown are included in this voluntary recall :

Product Name

Bag size
“Best By” Date & Production Code*

Bag UPC Code
Purina ONE Vibrant Maturity 7+ 3.5 lb. MAY 2012 03341084

17800 01885
Purina ONE Vibrant Maturity 7+ 3.5 lb. MAY 2012 03351084 17800 01885
Purina ONE Vibrant Maturity 7+ 7 lb. MAY 2012 03341084

17800 01887
Purina ONE Vibrant Maturity 7+ 7 lb. MAY 2012 03351084 17800 01887

*”Best By” Date and Production Code are found on the back or bottom of the bag.

No additional Purina cat or dog products are involved in this voluntary recall. No other Purina ONE brand products are involved. Only Purina ONE Vibrant Maturity 7+ brand products which match the “Best By” dates and production code above are included in this recall.

Consumers who have purchased Purina ONE Vibrant Maturity 7+ Dry Cat Food products with these specific “Best By” Date and Production Codes should discontinue feeding the product and discard it.

Salmonella can affect animals eating the product, and there is a risk to humans from handling contaminated products. People handling contaminated dry pet food can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with surfaces exposed to this product. Healthy people infected with Salmonella should monitor themselves for the following symptoms: nausea, vomiting, diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

Pets with Salmonella infections may exhibit decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If you pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

The product was distributed to customers located in California, Iowa, Illinois, Indiana, Kentucky, Michigan, Minnesota, Missouri, North Dakota, Nebraska, Ohio and Wisconsin, who may have further distributed the product to other states.

Nestlé Purina PetCare Company became aware of the contamination as a result of samples that had been collected in several retail stores.

At Nestlé Purina PetCare, the safety and efficacy of our products are our top priority. We apologize for any inconvenience due to this voluntary recall. For further information or to obtain a product refund, please call NPPC toll-free at 1-800-982-6559 or visit www.purina.com1.

###

RSS Feed for FDA Recalls Information2 [what’s this?3]

Photo: Product Labels4

Recalled Product Photos Are Also Available on FDA’s Flickr Photostream.5

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9,931 posted on 07/31/2011 2:46:35 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://www.fda.gov/Safety/Recalls/ucm266078.htm

Precautionary Recall Issued For H-E-B Brand Dairy Products

Contact:
Consumer:
Marcie Casas,
GDC
210.223.2772
210.884.8070
mcasas@gdc-co.com

FOR IMMEDIATE RELEASE - July 27, 2011 - H-E-B is encouraging customers to check their refrigerators for 8 oz, 16 oz, 24 oz and 32 oz sizes of H-E-B Brand cottage cheese, dips, yogurt and sour cream sold between June 18 and July 27. The products, sold at H-E-B, Central Market, Mi Tienda and Joe V’s, are being recalled as a precaution due to the possible presence of foreign material. 4 oz and 6 oz sizes are not impacted by the recall.

While no reports of injury have been received, the voluntary recall has been issued by H-E-B, in an abundance of caution, to ensure the safety of its customers.

“H-E-B is committed to the highest standards of food safety for our customers,” said Winell Herron, Group Vice President of Public Affairs and Diversity. “We want to take every precaution necessary to ensure the integrity and quality of the products sold in our stores.”

Customers can return the recalled products to any H-E-B, Central Market, Mi Tienda and Joe V’s store for a full refund. Customers with concerns or questions may contact H-E-B Customer Relations at 210-938-8357 or 1-800-432-3113

Below is the list of products affected by the recall:

Product Name UPC Code Size
H-E-B Cottage Cheese w/Pineapple 0004122024784

16 Oz
H-E-B Small Curd Cottage Cheese 0004122095829 16 Oz
H-E-B Small Curd Cottage Cheese 0004122086701 24 Oz
H-E-B Fat Free Cottage Cheese 0004122024778 16 Oz
H-E-B Low Fat Cottage Cheese 0004122024782 16 Oz
H-E-B Low Fat Cottage Cheese 0004122055145 24 Oz
H-E-B Large Curd Cottage Cheese 0004122083891 16 Oz
H-E-B Large Curd Cottage Cheese 0004122068689 24 Oz
H-E-B Fat Free Cottage Cheese 0004122066631 24 Oz
H-E-B French Onion Party Dip 0004122074261 8 Oz
H-E-B Jalapeno Dip 0004122083489 8 Oz
-E-B Green/Onion Party Dip 0004122055596 8 Oz
H-E-B Ranch Style Dip 0004122077256 8 Oz
H-E-B Chili Con Queso Dip 0004122039858 8 Oz
H-E-B French Onion Party Dip 0004122045014 16 Oz
H-E-B Ranch Style Dip 0004122052078 16 Oz
H-E-B Chili Con Queso Dip 0004122052077 16 Oz
H-E-B Roasted Garlic Dip 0004122080646 8 Oz
H-E-B French Onion Dip 0004122024522 24 Oz
H-E-B Sour Cream 0004122026665 8 Oz
H-E-B Sour Cream 0004122025475 16 Oz
H-E-B Sour Cream 0004122052076 24 Oz
H-E-B Light Sour Cream 0004122066383 24 Oz
H-E-B Light Sour Cream 0004122072487 16 Oz
H-E-B Light Sour Cream 0004122010555 8 Oz
H-E-B Fat Free Sour Cream 0004122000517 16 Oz
H-E-B Sweetened Plain Yogurt 0004122030330 32 Oz
H-E-B Blended Vanilla Yogurt 0004122030329 32 Oz
H-E-B Blended Peach Yogurt 0004122030328 32 Oz
H-E-B Blended Strawberry Yogurt 0004122030327 32 Oz
H-E-B Light Strawberry Yogurt 0004122030325 32 Oz
H-E-B Light Vanilla Yogurt 0004122030326 32 Oz
H-E-B Fat Free Active Tub Vanilla 0004122030196 24 Oz
H-E-B Fat Free Active Tub Plain 0004122030195 24 Oz
H-E-B Low Fat Active Tub Strawberry 0004122030194 24 Oz
H-E-B Low Fat Active Tub Vanilla 0004122030193 24 Oz

###

RSS Feed for FDA Recalls Information1 [what’s this?2]

-
-
Links on this page:

1. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
2. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm

Page Last Updated: 07/30/2011 Precautionary Recall Issued For H-E-B Brand Dairy Products

Contact:
Consumer:
Marcie Casas,
GDC
210.223.2772
210.884.8070
mcasas@gdc-co.com

While no reports of injury have been received, the voluntary recall has been issued by H-E-B, in an abundance of caution, to ensure the safety of its customers.

Below is the list of products affected by the recall:

Product Name UPC Code Size
H-E-B Cottage Cheese w/Pineapple 0004122024784

###

RSS Feed for FDA Recalls Information1 [what’s this?2]

-
-
Links on this page:

1. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
2. /AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm

Page Last Updated: 07/30/2011

9,932 posted on 07/31/2011 2:59:13 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Vegetable Relish, Pickling & “Catchup”

Posted: 31 Jul 2011 06:10 PM PDT
Most of us tend to think of relish and ketchup as something you put on hotdogs, but there are many variations on these favorites, especially is you make your own. I got out my copy of the American Women’s Cook Book, which has a taped binding and a missing title page, but I’m guessing it’s from the 40’s. There were so many great recipes to share, but as far as the processing and canning I’m going to send you to a site from the experts.

You can download the Complete Guide to Home Canning for free at the National Center for Home Food Preservation: http://www.uga.edu/nchfp/publications/publications_usda.html

Everything you need to know about processing your harvest is in these documents. It’s important to be up to date on the correct temperatures and times. Food poisoning is no fun, and can be very serious, especially for children and the elderly.

Beet Relish

4 cups chopped cooked beets
4 cups chopped cabbage
1/2 cup grated horseradish
2 tsp. salt
1/4 tsp. pepper
2 cups vinegar
1 cup sugar

Combine the vegetables, horseradish, salt and pepper. Boil the vinegar, dissolve the sugar in it and add to the vegetables. Cook until tender, then process in jars. Makes 5 pints.

Cranberry Catchup

1 pound onions
4 pounds cranberries
2 cups water
4 cups sugar
2 cups vinegar
1 tbsp. ground cloves
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. salt
1 tsp. pepper

Peel onions and chop very fine. Add cranberries and water; cook until tender. Rub through a sieve. Add remaining ingredients and boil until thick, stirring occasionally. Pour into hot jars and seal according to recommendations. Makes about 3 pints. Serve with poultry or meat.

Corn Relish

18 ears sweet corn
2 large green peppers
2 sweet red peppers
1 small cabbage
4 onions
1 cup chopped celery
1 quart vinegar
2 cups brown sugar
2 tbsp. salt
3 tbsp. mustard powder

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together, add remaining ingredients and cook until corn in tender, 20 to 30 minutes, stirring occasionally. Pack in hot jars and process according to USDA directions.

Tomato Catchup

1 peck ripe tomatoes
3 onions
1 small clove garlic
2 red peppers, seeded
1 1/2 bay leaves
1 tbsp. salt
1 tbsp. whole allspice
1 tbsp. celery seed
1 tsp. cayenne
2 inches cinnamon stick
1/2 cup sugar
2 cups vinegar

Boil first 6 ingredients until soft. Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato pulp and boil rapidly, stirring occasionally until thick or quantity is reduced one half. Remove spices, add vinegar and boil 10 minutes longer. Pour into hot sterilized jars according to USDA instructions.

On OFL we have a forum members recipe for freezer pickles:
http://oldfashionedliving.com/pickles.html

9,933 posted on 08/01/2011 1:01:14 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Our First of the Month Financial Routine

Posted: 31 Jul 2011 01:12 PM PDT

Another month has come and gone. Where does the time go? I actually look forward to the first of the month because, financially, we treat it as a blank slate – a chance to save more than we spend, or pay off any debt accumulated throughout the past month, and increase our savings and investments.

Since I was already planning to spend some time today updating things for August, I thought I would document the process here.

1. Update My Networth Spreadsheet. Each month, I take a quick look at a simple spreadsheet I created using Microsoft Excel. It first lists all of our assets, beginning with the most liquid (our emergency savings) to our least liquid, our home and vehicles.

After tallying up our assets I then list any debts we have outstanding like car loans and the mortgage.

Not many years ago, my liabilities section of the worksheet was far greater than the assets section, but I’m proud to say we’ve flipped that around. We are still in the beginning stages of building assets, as I alluded to in last week’s post, The Secret to Building Wealth Most People Ignore, so this process doesn’t take long.

While I am a fan of Mint.com, and use it to track our budget throughout the month, I still like to update my old spreadsheet at the end of the month because I have a number of different methods of tracking networth (including and excluding the house, vehicles, etc.). At least with Mint, I don’t have to bounce around to multiple websites to get the current value of our accounts.

2. Sweep the Financial House. If we’ve budgeted properly the last month, we should have a little extra in our checking account. If that’s the case, we simply sweep it out in the form of cash and splurge on something we’ve been wanting, but have not budgeted for.

The “reward” might range from a new book for every member of the family to a nice meal out, or some new electronic gadget, or maybe even a small piece of furniture for the house. It’s our way of rewarding ourselves for a job well done without harming the next month’s budget, and without going into debt.

3. Pay Off the Credit Card. We do this at the end of each month for expenses incurred that month and charged to the credit card. I know I could “float” these transactions another month or so interest free, but I like to start the month with a zero balance, and because we plan for it, the money is there in the budget to do so. If we go over our allotted budget, and add more to our credit card than we planned for, we move a little from savings to pay it off and move forward.

We don’t have to dwell on the credit card overspending – moving money from savings serves as our “slap on the wrist” for overspending on the card, and it motivates us to do better the next month to replenish the savings balance. I’d rather do that than pay interest.

4. Establish Big Goals for the Month. Each month, my wife and I sit down and set a big goal or two. “Let’s try to save half our income,” or, “Let’s make a $1,000 extra payment on the mortgage.”

Naturally, some months the budget just won’t allow for it, and this is the point where my wife usually reminds me. “Honey, it’s August. We have back to school shopping, the car tag renewals (which we only recently started faithfully saving for in a sinking fund), etc.” So, we’ll cut those big goals in half, but we do still set them so we have something to shoot for.

5. Establish Mini Goals for the Month. With the big stuff out of the way, now it’s time to focus on the small stuff (that usually adds up to big stuff). Each month, I look over our utilities, subscriptions, and other recurring expenses. Is there any fat to trim here?

* When’s the last time I tried to save money on the car insurance policy?
* Those Netflix movies have been sitting far too long on top of the DVD player, unwatched. Let’s scale back to a “one-disc-at-a-time” plan.
* We ate out quite a bit last month. Let’s make a goal to only eat out once a week as a family this month.
* The electric bill goes through the roof in the summer months. Could we try bumping up the thermostat a degree or two to shave a little off the electric bill?
* Thanks to higher gas prices, we blew the fuel budget again. Let’s car pool once a week to offset the additional costs.

These little cuts to our monthly budget categories help keep that bottom line from expanding. We make sort of a game of it – trying to live on less and less each month.

6. Create a Monthly Budget. We used to sit down once every few months and work on “The Budget.” However, we found more times than not we exceeded the budget established months ago because it didn’t account for a large, necessary expense in a particular category.

These days, we only plan one month in advance, and simply use last month (and the same month last year) as a guide. For instance, we know August is back to school time, so we increase the clothing budget from what we set for June and July. In September, the budget for clothes will again drop, and probably stay low until we start looking for winter weather gear later in the fall.

For us, there are just too many unknowns to set a number and try to stick to it every single month of the year. However, we can usually predict the next 30 days or so and create a realistic spending plan covering only that period.

7. Make Regular Savings a Priority. Before we do anything with income each month, we divert a portion of it to savings. Some months, we only make the “minimum” savings contribution.

By minimum, I mean the usual contribution to our Roth IRA accounts to max out each year, and the usual amount we have deducted for the kids’ college savings, and the established amounts we have automatically funneled to our sinking funds to cover annual expenses like car tags, vacations, Christmas shopping, etc.

We also make regular contributions to our emergency fund to save for emergencies, or as Chris from MyMoneyMakeover.com calls them, a “life blitz” (I’m a sucker for a great football analogy). Life does tend to blitz when you least expect it, and if you want to avoid getting sacked, you better have some great protection in front of you in the form of a solid offensive line, I mean emergency fund.

That’s it, in a nutshell. We normally spend about an hour or so performing these updates in preparation for the new month, and maybe another hour (cumulative) throughout the month updating transactions in Mint to reflect the correct category. It’s a fairly simple plan, but it works well for us.

What types of financial activities do you perform around this time each month?

Post by Frugal Dad

http://frugaldad.com

9,934 posted on 08/01/2011 1:13:50 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

Rooftop farming set to cover 15,000 city homes in Thiruvananthapuram, India

THIRUVANANTHAPURAM: The State Horticulture Mission-Kerala is embarking on an ambitious
mission, that of extending vegetable farming to as many households and areas as
possible.

The project would see the launch of rooftop vegetable farming in nearly 15,000 households
under the Thiruvananthapuram Corporation and municipalities under it. It would be
formally inaugurated on Tuesday.

Three Allotment Gardening jigsaw puzzles for summer enjoyment
“I Love Gardening”

Designed by the popular cartoonist Mike Jupp
“It all seems to be happening down in the allotments.” 1000 pieces.
New York passes bills to facilitate the building of rooftop greenhouses and free
up land for urban gardens
In an effort to ramp up support for the consumption and production of local food,
the City Council passed a package of bills on Thursday to facilitate the building
of rooftop greenhouses and free up land for urban gardens.
Under the legislation, a building’s rooftop greenhouse would not be considered an
additional story by the Department of Buildings, and would be exempt from height
limits, if it occupies less than one-third of the rooftop. The city would also
begin compiling a database of property that it owns or leases so that it can better
identify unused spaces to be turned into urban gardens.

Artist Nicole Dextras’ wearable sculptures - Weedrobes

On her head Madame Jardin wears a coif of edible plants made from roses, carnations,
alums, rosemary, thyme, lime leaves, pea, eggplants and chrysanthemums. The bustier
is decorated with orange dried aji amarillo peppers, red hot chili peppers, corn
husks, sprigs of thyme and fresh parsley. The hoop skirt is constructed from raw
flax canvas, willow branches, seagrass rope, basketry reed and wood. The plants
include vegetables such as lettuce, beans and brussels sprouts and the herbs range
from sweet basil to rue and sage.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1106904311599&s=1304&e=001MuBFwb2qANRjRRuk-fsRgJX9Uor1qd-1T3d7WT70_oyznZBkIuJFybA9wlrgx0jLJEodPpZJYci0gFqAzER8f9yesIgUNTgxeX2Gotz8AtU3U6aoIi3TQA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2011
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

9,935 posted on 08/02/2011 11:17:10 AM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

The Medicine Woman’s Roots: Plant Healer Interview with Todd Caldecott

Plant Healer Interview with Todd Caldecott

Posted: 02 Aug 2011 08:18 AM PDT

The following is a lengthy excerpt from the current issue of Plant Healer Magazine with herbalist Todd Caldecott of Vancouver, a practitioner with over 15 years of clinical experience. Todd’s practice integrates Western Clinical Herbalism with Ayurveda and the synthesis results in an insightful look at Western herbalism from a unique perspective.

Plant Healer Magazine: In what ways is a nuanced understanding of the history of herbalism and medicine important to herbalists today?

Todd Caldecott: While history can be a subject of academic interest it is also a powerful teacher. History is the essence of the present moment, and projects itself into the future as cycles repeat. While history doesn’t lend itself to totally accurate predictions, having a sense of history gives us the ability to see the challenges and opportunities within the present moment. In medicine it gives us empiricism and the time required to see if what we think about healing and health is true, not because we have a lot of data, but because we have observed it over time. When you think about it, Western medicine hasn’t been around all that long. True, it is now very large but its growth has been linear, and the ability to share and integrate knowledge across disciplines has not been able to happen. What systems of medicines like TCM, Ayurveda, Unani and any tradition that has been continuously practiced for several thousand years have to offer is that they are highly integrated across many different sub-disciplines. The long history of these traditions and the accumulated experience is what nourishes and protects their practice. History gives weight, it gives confidence. It is in the examination of history that we come as close as we can to gain some hard-earned wisdom. But even given its importance, it is as delicate as a flower, and in a single generation can be all but lost. For the herbalist history is a call to keep the tradition alive.

Plant Healer Magazine: Our conference and journal focuses on the loosely defined Western Herbal traditions, comparatively under-developed and under-represented… and to support knowledge and practice reflective of, inspired and influenced by the land and spirit of place where it is practiced. On the other had, we appreciate the influence of Arabic, Chinese and Ayurvedic systems on so many herbal traditions in the world. What understandings are there in your specialty of Ayurveda, for example, that you believe crucial to a Western Herbal practice, and that you find absent there?

Todd Caldecott: As I have already alluded, Thomson’s patented system of cure resembles pancha karma in Ayurveda and the use of therapeutic vomiting (vamana), purgation (virechana) and enema (vasti), as well as the use of herbal restoratives (rasayanas) after treatment. While herbs are also given to patients in India on an out-patient basis just like herbalists give medicines to patients in North America, hospital-only treatments like pancha karma are considered a mainstay in the treatment of disease. I feel that this is a big chunk missing from the Western herbal tradition, and Ayurveda can help restore this if people want to learn.

What I think the Western herbal tradition needs to do acknowledge and rebuild its energetic structure, and develop principles that support and integrate various aspects of healing including food, medicine, lifestyle and the environment,. Thomson is a good place to start, and from there, including all of the accumulated knowledge of the Physiomedicalists, I suggest borrowing elements from the basic structure of Ayurveda and make it our own. This will allow a systematized approach to healing. It takes nothing away – it is additive. I think it is good to remember how cultures cross-pollinate, simply as a way to survive.

Plant Healer Magazine:

Continues....

http://bearmedicineherbals.com/caldecott.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+bearmedicineherbals%2Fiffy+%28The+Medicine+Woman%27s+Roots%29&utm_content=Yahoo!+Mail

9,936 posted on 08/02/2011 12:44:02 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

This message contains the following:

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9,937 posted on 08/02/2011 4:32:07 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Dehydrating%20/-%20Recipes%20Using%20or%20Making%20Dehydrated%20Foods%20/Using%20Your%20Fruit/

Fruit Salad Jam

3 cups dried fruit (apples, pears, apricots, prunes) coarsely chopped
7 1/2 cups water
3 Tbsp lemon juice
6 cups sugar

In a large bowl, combine fruit salad and water. Let stand 24 hours.

Prepare 10 half pint jars, lids and bands.

In a large saucepan, simmer fruit salad and liquid for 40 minutes. Add
lemon juice and sugar. Stir until sugar dissolves. Increase heat and
bri8ng to a full rolling boil. Boil hard for 15 to 20 minutes or until
jam reaches 221 degrees F.

Ladle into prepared jars leaving a 1/4” headspace. process jars in a
boiling water bath for 10 minutes. Adjust time according to your altitude.

Makes: 10 half pints

Submitted by: Darlene

Dried Strawberry Sherbet

3/4 cup boiling water
3/4 cup dried strawberries
10 oz can sweetened condensed milk
2 Tbsp lemon juice
2 egg whites, stiffly beaten

Pour boiling water over dried strawberries and simmer, covered, over low
heat for 20 to 30 minutes. Press through sieve, discarding pulp and seeds and
reserving liquid.

To the juice, add milk and lemon juice. Chill. Fold in stiffly beaten egg whites.
Freeze until firm in ice cube trays.

Serves: 4

Submitted by: Darlene

Strawberry Meringue Cookies

Use any fruit powder to make this healthy, fat free cookie. Cover baking
sheet with a cut-up brown paper grocery bag to prevent sticking.

3 egg whites
1/4 tsp cream of tartar
3/4 cup white sugar
2 Tbsp dried strawberry powder

Preheat oven to 275 degrees F.

Beat egg whites and cream of tartar until foamy. Add sugar, one
tablespoon at a time, and blend together. Continue beating until stiff
and glossy. Do not under beat! Once finished beating, add the strawberry
powder.

Drop mounds or rounds onto the brown paper. Bake 1 hour. With small
cookies, reduce the baking time so that they don’t get too brown.

Turn off oven. Leave meringues in oven with door closed for 2 hours.
Remove from oven and finish cooling away from drafts.

Makes: 12 cookies

Sunmitted by: Darlene

9,938 posted on 08/02/2011 9:12:42 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Dairy%20Products/Cheeses/

William Bohannon’s Creole Cream Cheese

1/2 gallon skim milk
1 tablet rennet
1/2 cup whole buttermilk
1 1/4 cups nonfat dry milk
Pinch of cream of tartar

In a large microwave dish heat the milk to 170 degrees F (75 degrees C)
and hold for 20 minutes, using the “Hold” function and the microwave
probe attachment. Immediately stir in the other ingredients to blend.
Cover with plastic wrap and let stand for 24 hours at room temperature.

Drain and discard liquid from the cheese clabber.

Line a colander with 2 layers of cheese cloth and turn cheese into
colander. Place colander over bowl for more draining. Cover with plastic
wrap and refrigerate for 36 hours.

Place finished cheese into bowl use as desired. Keeps 2 weeks covered in
the fridge.

Makes: 12 ounces

NOTES: The cheese only took 3 hours to make. After the Rennet tablet
(crushed well) was sprinkled in the slightly cooled milk mixture, it
clabbered right away (about 1 1/2 hours). I drained it in the colander
then put it in the cheese cloth and wrung it dry carefully. The cheese
needed several wringings with rest in between for sufficient drainage.
The finished cheese resembles Feta crumble cheese but the flavor is like
mild mascarpone. I put it in the food processor on high speed until it
was very smooth and creamy like mascarpone. I freshened the taste with a
few drops of lemon juice (store bought mascarpone contains citric acid).

The cheese was not quite a smooth as the commercially whipped kind but
the flavor was very good. This recipe is the closest thing to mascarpone
that one can make at home with ease. A little tinkering with the
proportions should yield a very good clone.

Submitted by: Darlene

Yogurt Cheese in Olive Oil with Chili Pepper and Herbs

2 lb thick sheep’s milk yogurt
3 tsp coarsely ground black pepper
3 to 4 tsp sea salt
2 tsp dried oregano
1 tsp dried savory or thyme
1 small dried chili pepper cut in half lengthwise
1 bay leaf
1 1/2 cups olive oil

Combine the yogurt, pepper, and salt in a bowl. Lay a double layer of
cheesecloth or a kitchen towel in a bowl, pour the yogurt in it, tie the
ends together, and suspend over a bowl to drain in a cool place. Leave
for 12 hours.

Open the cheesecloth and, 1 tablespoon at time, press and roll the soft
cheese between your palms to form little sphere. Place the spheres on a
plate and refrigerate, uncovered, overnight to dry out a little.

Pack the cheese in a 3 cup jar, sprinkle wit the herbs, and place the
chili pepper and bay leaf in the jar. Pour enough olive oil over the
cheese to cover it. Seal and store in the refrigerator.

It will keep for 2 to 3 months stored in the refrigerator.

Makes 32 little balls

Author Note: Armenian, Lebanese, and other inhabitants of the Middle
East like to prepare a simple fresh cheese by draining some of the
liquid from the yogurt. In the past, if this cheese was not going to be
eaten the day it was made, it was formed into small balls, heavily
salted, and dried in the sun. As there was no refrigeration, the cheese
had to be dried completely so it could be stored in clay jars. To be
eaten, the little balls were pounded in a mortar and sprinkled on salads
and vegetable dishes.

In this modern recipe, the light and faintly tart yogurt cheese is dried
slightly in the refrigerator, preserved in olive oil scented with a
chili pepper and herbs, then refrigerated again until ready to use. This
treatment is also delicious if you use small pieces of Pecorino,
Manchego, or any soft goat cheese. It is excellent with barley rusks
(bruschetta) topped with tomato and onions.

Per Serving (excluding unknown items): 109 Calories; 11g Fat (89.6%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber;
4mg Cholesterol; 190mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates

Submitted by: Darlene

Superquick Ricotta

Ricotta is traditionally made by recooking the whey from a previous
batch of hard cheese, such as Parmesan, but this recipe is a simpler
version. Use fresh ricotta in Italian classics like lasagna, or serve
with honey and Italian breads.

1 gallon milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp cheese salt (optional)

Add the milk and the citric acid solution to a stainless steel pot.
Stirring occasionally to prevent scorching, slowly heat the mixture to
between 185 and 195 degrees F.

As soon as the curds and whey separate (there should be no milky whey,
only clear whey), turn off the heat and let sit undisturbed for 10 minutes.

Line a colander with cheesecloth, and ladle the curds into the colander.
Mix in the salt with a spoon. Let the cheese drain for 30 to 45 minutes.

For firmer cheese, tie the cheesecloth into a bag and hang it from a
hook to drain. Serve immediately or refrigerate.

Makes: 1 1/2 to 2 lb

Submitted by: Darlene

Lemon Cheese

This cheese has a delicate flavor of lemon. It is a moist cheese with a
spreadable texture. It can be used as a spread or in cooking.

2 lemons
1 quart milk

Indirectly heat 1 quart of milk to 100 degrees F. Add the juice from two
lemons and stir well. Let the milk set for 15 minutes. If using goat’s
milk, heat it to 145 degrees F. before adding the lemon juice.

Pour the curds into a cheesecloth lined colander. Tie the four corners
of the cheesecloth into a knot and hang bag to drain for 1 to 2 hours or
until the curds have stopped draining. (Save the whey. It can be used in
cooking, such as baking bread. Chilled and with mint leaves added, it
makes a refreshing summertime drink).

Take the cheese out of the cheesecloth. You may have to scrape some off
the cloth. The cheese can be lightly salted and herbs may be added if
desired.

The yield should be about 6 to 8 ounces of lemon cheese for each quart
of milk.

Submitted by: Darlene

Buttermilk Cheese (Moist)

This cheese is made from a cultured buttermilk. It is best to use fresh,
homemade, cultured buttermilk made from a packet of buttermilk starter,
as this will have a thick, clabbered consistency.

Store bought buttermilk is thinner, and, if used, should be poured
through 2 layers of cheesecloth. To thicken the thinner buttermilk, add
1 drop of liquid rennet to 6 teaspoons of cool water, then add 1
teaspoon of this to the buttermilk. Let it set for several hours at 72
degrees F. This cheese is fairly moist because the curds are not heated
before draining.

1 quart freshly made cultured buttermilk
Salt (optional)
Herbs (optional)

Pour a quart of fresh buttermilk at room temperature into a cheesecloth
lined colander. Tie the four corners of the cheesecloth and hang this
bag to drain for 12 to 24 hours, or until the bag stops dripping.

Place the cheese in a bowl. Add a pinch of salt or herbs if you wish.
Store in the refrigerator.

Makes: 6 to 8 ounces

Submitted by: Darlene

Buttermilk Cheese (Dry)

This cheese is made from fresh, homemade cultured buttermilk. Because it
is heated, this cheese has a fairly dry texture.

1 quart fresh cultured buttermilk
Salt (optional)
Herbs of choice (optional)

Heat fresh cultured buttermilk, preferably homemade, indirectly to 160
degrees F.,stirring now and then. The curds will separate from the whey.

Pour the curds into a cheesecloth lined colander, tie the four corners
of the cheesecloth and hang the bag to drain for 6 to 12 hours or until the
curds have stopped dripping.

Place the curds in a bowl. If desired, add salt and herbs to taste. This
cheese will have a grainy, spreadable texture and a slightly acid taste.

Makes: 6 to 8 ounces

Submitted by: Darlene

9,939 posted on 08/02/2011 9:22:38 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

http://groups.yahoo.com/group/Canning2/files/Members%20Food%20Preservation%20%28other%20than%20canning%29/Drying%2C%20Dehydrating/

Onion and Garlic

Yes, you do need to dry it. You can leave it out or hang it. I just tie it up in
old nylon panty hose, put a knot in between each bulb and hang it in my pump
house. I do this with onions too. Then when you want some, just cut it off below
the top knot ant the rest stays there. Did you know that you can put garlic
bulbs
in a shallow dish of water and they will sprout?
Keep them in a window and change the water every day. Use scissors to clip off
fresh garlic chives for your cooking. When you get tired of them, separate the
cloves and plant them in the garden and grow more whole bulbs.

Brandie

Cinnamon Apple Chips

I use an apple peeler-slicer to peel and uniformly slice the apples in thin
slices. Add them to a container with citric acid, lemon lime soda, fruit
fresh or anything else that will not let them turn brown while you prepare
the rest. I then put them on a terry cloth towel and begin to put them on
the dehydrator trays. Sprinkle them with a mixture of cinnamon and sugar (I
happen to use Splenda) and that’s it. I usually dry them for about 24
hours, then store in air tight containers. At Christmas time, I use the
colored sugar sprinkles, red and green. Really VERY simple!! Do try it,
‘cuz they are so GOOD! Oh, I usually use Fuji apples - I found Galas too
mild or nondescript when dried.

Micki

How to Use Dried Foods

Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these guidelines:
2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg
2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect..
1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter
1/4 cup Tomato Crystals + 1/2 cup Water = 1/2 Cup Tomato Sauce (for paste add more Tomato Crystals)
2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice
1 cup Dehydrated Juices + 2.4 ltrs Water = 2.4 ltrs Juice
1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce
1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables
From Blue Chip Group, Inc. http://www.bluechipgroup.net/

Dried Fruit Pie
1 1/2 lbs sweet pastry
2 cups pitted prunes
2 cups dried apricots
1 cup golden raisins
1/2 cup dried apples
3/4 cup sugar
1/2 cup almonds or walnuts, chopped coarsely
1/4 lb butter, melted
1 egg
sugar
apricot glaze
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11” pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and
simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425(F oven for 30 minutes. Reduce the heat to 375(F and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8. From Tante Marie http://www.tantemarie.com/

Oatmeal Dried Fruit Cookies
1-1/4 cups butter or margarine, softened
1-1/4 cups brown sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit
Preheat oven to 375(F. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen (36 servings) From Cookie Recipe http://www.cookierecipe.com/

Apples, Dry
To rehydrate dry apples: Use equal volume food and water. Wait 20 minutes.

Apple Pie
One 9-inch pie crust
1/4 lb dried apple slices (3-1/2 cups)
2 cups water
1/3 to 1/2 cup sugar
1/2 teaspoon cinnamon
Crumb topping:
1/2 cup flour
1/4 cup brown sugar
2-1/2 tablespoons butter or margarine
Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain. Add sugar and cinnamon. Pour into prepared pie shell. Mix topping until crumbly and sprinkle over pie. Note: Either sweet or sour apples may be used in drying. Sweet apples such as
Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test
by using it in one of your favorite recipes before drying large amounts of that variety.

Apple Coffee Cake (serves 18)
2 cups dried apples
1 teaspoon lemon juice
1/2 cup margarine
3/4 cup sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
Topping:
1/2 cup sugar
2 teaspoons cinnamon
Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour. Cream margarine and sugar. Add eggs and beat well. Sift together flour, salt and baking powder. Add to creamed mixture. Add milk and vanilla. Beat well. Pour into two 9-inch greased and floured cake pans.
Top with drained, rehydrated apple slices. Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375(F for 35 to 40 minutes.

Apple Cream Leather
6 ea apples
1/2 tsp cinnamon
1/4 tsp cloves
1 c nonfat yogurt — (plain)
1/2 tsp nutmeg
Puree ingredients in food processor or blender until smooth. Place fruit leather sheets in dehydrator trays. Spread puree over fruit leather sheets, 1/4” thick. Dry until leathery (pliable but not sticky).

Apple Crisp
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Tsp Cinnamon
1/2 Cup Margarine
3/4 Cup Dehydrated Apples
Water — as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the pan once or twice to assure even baking. Makes about 6 cups.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Applesauce Cookies
1 cup dried applesauce mixed with 2 cups water-let set several hours or overnight in refrigerator
1 cup margarine
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
5 cups flour
2 cups chocolate chips or raisins
Mix well applesauce, margarine, sugar and egg until creamy. Add soda, salt, spices and mix again. Stir in flour and chips. Batter should be moist. Drop by spoonfuls on greased cookie sheet and bake for 8 minutes at 350(F.

Harvest Cake
2 3/4 C. Dried Apples (soak in warm water for about an hour)
2 C. Sugar
3 C. Flour
1 C. Oil
1 C. Chopped Nuts (optional)
2 tsp. Soda
2 tsp. Vanilla
2 Eggs
Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour. Mix and bake in greased & floured tube pan for 1 hour in 350(F oven.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Apple Topping
1 cup apples reconstituted in 2 cups water
1/4 cup brown sugar
1 tsp lemon peel grated (opt)
1 tsp lemon juice (fresh)
1/4 tsp cinnamon
1/4 tsp allspice
Cook apples over low heat until tender. Add remaining ingredients and bring to a boil. Simmer until desired thickness. Use as a topping for pancakes, crepes, or waffles.

Bran Apple Muffins
1 cup bran cereal
1 cup yogurt
3/4 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup applesauce reconstituted in 1 cup water
1/4 cup vegetable oil
2 eggs
Mix cereal and yogurt and let stand until cereal is softened. Stir in applesauce, oil, eggs, and sugar. Add cinnamon, soda, salt, and nutmeg and stir slightly. Add flour mixing as little as necessary to moisten through. Fill 12 muffin tins. Bake at 375(F for 15-20 minutes. Remove from pan.

Apple-Jack Melt
Reconstitute apple slices by place 1/2 cup slices in 1 1/2 cup water and let stand until softened. In a small bowl mix 1/3 cup mayonnaise, 2 tsp honey and 1 tsp lemon juice. Spread lightly toasted multi-grain bread with mixture. Cover with apple slices overlapping slightly. Cover with slice of sharp cheddar cheese. Place on sheet and broil in oven 1- 1 1/2 minutes or microwave on paper towel 4-5 seconds.

Pork Chops and Apple Stuffing
Brown 4 pork chops and place in bottom of baking pan. Cover with 2 cups reconstituted apple slices. Be sure there is plenty of liquid. Sprinkle 1/4- 1/2 cup sugar over top. May sprinkle with cinnamon if desired. Prepare 1 package of stuffing mix and place over top. Bake 30 minutes at 180(C (350(F).

Apple Stuffed Acorn Squash
2 small acorn squash
1 1/2 - 2 cups apple slices reconstituted
1/2 cup maple syrup
1/4 cup butter or margarine melted
1 cup broken nuts (cashews are great)
Wash squash and cut in half lengthwise. Scoop out seed and string center. Combine apples, butter, nuts and fill squash halves. Brush surface with melted butter. Place in baking dish and pour in boiling water to 1/2 inch in pan. Cover with foil and bake at 400(F for 45 minutes. Uncover and bake 10 more minutes. Test squash for tenderness to be sure it is done.

Apple Crumb Pie
3 cups apple slices
3/4 cup flour
1/3 cup butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Reconstitute apples by covering with 2-2 1/2 cups water for about 30 minutes or until tender. Mix 1/2 cup sugar and spices and spread in pie plate. With fork mix soft butter, flour and 1/2 cup sugar until crumbly. Spread over apples. Bake at 375(F for 30-40 minutes.

Dried Apple Cakes
1/2 lb dried apples, chopped
4 cups water
1 cup sugar
1 recipe dry baking mix
1 1/2 cup sourdough starter (see listing)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cups margarine
Cook dried apples in 4 cups water until tender. Drain an save juice. Measure 2 cup juice, adding water if needed. mix 1/4 cups sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly, pat or roll to a 12x18in rectangle. Sprinkle with apples. Roll,
starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, margarine and the 2 cups apple liquid into a Dutch oven. Bring to boil. Gently lower apple cake slices into hot syrup. Bake for 35-40 minutes. From AAOOB Storable Foods http://www.aaoobfoods.com/

Apple Fritters
3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)
Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2” of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Apple Pie
3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350(F degrees.

Dried-Apple Tart with Crisp Crumble Topping
3/4 lb dried apples
1/4 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
4 (3-inch) cinnamon sticks
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 recipe pastry dough, rolled out and fit into an 11-inch tart pan with a removable fluted rim
Whipped cream or vanilla ice cream as garnish
In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
Preheat oven to 375(F. In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.

Dried Apple Pie
3/4 lb quality dried apples
1/2 pint quality dry cider
about 1 tsp ground cinnamon
about 1/2 tsp fresh-grated nutmeg
maple syrup to taste.
1 pie crust, with extra for latticing
Preheat your oven to 350(F. Bake the pie shell until it’s about done. While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries, dried cranberries, or even raisins. Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you’ve poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done. From - Bazilian Recipes
http://www.bazilians.org/recipes/recipe.dried.apple.pie.html

Apricot-Applesauce Cake
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup diced, dried apricots
1/2 cup chopped almonds
Confectioners’ sugar or dried apricots, cream cheese for garnish
Preheat oven to 350(F. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top
springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner’s sugar. Makes one 12-inch cake.
From Zoria Farms http://zoria.com/

Apricot Pumpkin Muffins
2 cups buttermilk baking mix
1/2 cup chopped dried apricots
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup cooked pumpkin
1 egg
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins. From Zoria Farms http://zoria.com/

Apricot Health Bars
3/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup diced, dried apricots
1/2 cup chopped walnuts
1/2 cup shredded coconut
Preheat oven to 350(F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen. From Zoria Farms http://zoria.com/

Apricot Leather
6 fresh apricots - 1 lb
3/4 cup sugar
Preheat oven to 200(F and oil a 13 x 9-inch baking pan. Pit apricots and oarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender puree mixture until smooth (use caution when blending hot liquids). Transfer puree to oiled, solid sheet. Dry puree until it feels drier but slightly tacky, about 6 hours. Cool leather completely. Peel leather off sheet and roll up in wax paper. Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month. NOTE: This fruit leather makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d’oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.

Dried Apricots (12 servings)
1/2 cup honey
1/2 cup water
juice of 1 lemon
2 lbs just-ripe apricots, halved and pitted
In small bowl, combine honey, water and lemon. Dip apricots in honey mixture. Spread them cut side up on several large baking sheets lined with parchment paper. Dry in oven @ 225(F 4 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Apricot Nut Supreme Brownies
1/4 lb white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided
1/2 cup dried apricots, quartered and divided
1/2 cup slivered almonds, divided
Preheat oven to 350(F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2” X 7” X 1 1/2” pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms http://zoria.com/

Apricot Whole Wheat Bread
3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
1 cup honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup chopped dried apricots
1 cup chopped walnuts
In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 93/4 x 133/4 loaf pan. Bake in 350(F oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms http://zoria.com/

Dried Apricot Pie
Dried apricot pie filling:
2 1/2 cups dried apricots
Water
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Pie Crust:
2 cups plain Flour
2/3 cups shortening
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar
Cut shortening into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9” pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400(F for 40-45 minutes or until the crust is golden brown. Yields one 9” apricot pie. From Zoria Farms http://zoria.com/

Peach Pie
3 C. dried peaches
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400(F for 30 minutes.

Fruit Frosty (Dried Foods)
1 c. dehydrated fruit (rehydrated in 1/2 c. water)
1 c. ice
1 c. unflavored yogurt
3/4 c. milk
3 Tbs. Sugar
Blend fruit and water in blender for several minutes. Add other ingredients and blend 30 seconds more.- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate

Dried Fruit Balls
1/2 c. dried peaches
1/3 c. dried apricots
2 Tbs. graham cracker crumbs
1/2 c. whole, pitted dates
1/3 c. golden raisins
In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Dried Pears Apples (serves 6)
3 Bosc pears, peel on and cut into 1/8 to 1/4 inch-thick slices
3 tart apples, peel on and cut into 1/8 to 1/4 inch-thick slices
1 tablespoon sugar
Arrange pears and apples on several large baking sheets lined with parchment paper. Sprinkle with sugar. Dry in oven 225(F 2 1/2 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Cooked Fruit
3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.

Dehydrated Cabbage
Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using the cabbage.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Peppers
Dehydrated Peppers can be used in any recipe calling for sweet diced peppers or sweet chopped peppers. Dehydrated peppers used in salads or other uncooked dishes, must be soaked in cold water for two to six hours. They can then be used as fresh peppers. Dehydrated peppers used in soup, stew, or in any other cooked dish containing a large amount of liquid, can be added directly to the other ingredients. They do not need to be soaked first. When used in a cooked dish that contains only a small amount of liquid, they must be soaked in cold water for one hour before they are combined with other ingredients. 1lb of dehydrated peppers is equivalent to 3 lb of fresh, trimmed, sweet peppers. 3/4 cup of dehydrated peppers, when reconstituted, yields 1 2/3 cups of diced peppers. From - General Dennis J. Reimer Training and Doctrine Digital Library

Carrots, Dry
To rehydrate dry carrots: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Creamed Corn
1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.

Corn Chips
1 1/4 lbs frozen corn
1 red pepper — quartered
1 clove garlic
4 teaspoons picante sauce (or to taste)
Slightly cook corn, frain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.

Corn Chips
1 c. yellow cornmeal
2/3 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbs. dry milk solids
1/2 c. water
1/4 c. oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350(F. Combine dry ingredients in mixing bowl. In separate bowl, stir together liquids. Add liquids to dry mixture and stir with fork. Knead a little until smooth. Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal. Divide dough in half. Roll out each half directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle lightly with paprika, garlic, onion, or seasoned salt. Run rolling pin over once more. Prick with fork. Cut in squares or triangles. Bake 10 minutes or until lightly browned. — Makes 1/2 pound.
- from More-with-Less Cookbook

Corn Casserole, Indian
1 C. dried sweet corn
1/4 C. dried onions
1 C. tomato powder
3 T. dried green peppers
1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Dehydrated Green Beans
Dehydrated green beans are frozen before dehydration to preserve the natural color, nutrients, and flavor. To reconstitute, place the beans in water, and cook them for 22 minutes.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm

Green Bean Casserole
2 C. boiling water
1 C. dried beans
1 can cream of mushroom soup
Add beans to water and cook until tender. Add soup and simmer.

Dehydrated Onions
Dehydrated chopped onions can be used in any recipe which specifies onions, dry or chopped. To use them as raw onions, reconstitute them by adding warm water and letting them stand for 20 to 30 minutes. For seasoning, dehydrated onions can be added directly to stews, soups, and sauces without reconstitution. Reconstituted onions can be added to meat loaves and croquettes. 1 lb of dehydrated onions is equivalent to 4 lb of prepared onions.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Peas
To reconstitute dehydrated, cooked, compressed peas, place them in a pan with salt and butter. Add enough boiling water to cover them. Stir the peas to moisten them, cover the pan, and let them stand for 10 minutes before serving. A number 2 1/2 can yields 25 servings.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Potatoes, Dry
To rehydrate dry potatoes: Use equal volume food and water. Wait 20 minutes.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Potato and Zucchini Latkes with Apple Sauce
3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup minced onion
1/2 cup matzoh meal
2 cups whole eggs
Salt and pepper, to taste
Vegetable oil, for frying
Apple sauce, for dipping
Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping. Yield: 2 dozen appetizers From Food TV http://www.foodtv.com/

Dehydrated Ground or Flaked Potatoes
To prepare instant potatoes from granules or flakes, blend potato granules and nonfat dry milk together. Combine boiling water, butter or margarine, and salt in a mixing bowl. Stir to blend. Rapidly add dry mixture to the liquid, and mix on a low speed for 30 seconds. Stop the machine, and scrape the sides and bottom of the bowl. Add pepper. Whip on high speed for about two minutes or until the
potatoes are light and fluffy. Serve mashed potatoes hot.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Dehydrated Diced or Sliced Potatoes
Reconstitute dehydrated sliced potatoes by adding them to salted boiling water. Cover and simmer them for 15 to 25 minutes, until tender. One number 10 can makes 20 servings. They can then be grilled or a sauce added for such items as potatoes au gratin.
From - General Dennis J. Reimer Training and Doctrine Digital Library

Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes. From - “Cookin’ With Dried Eggs” by Peggy Layton

Curried Beef Turnovers
3 lb Lean beef mince
2-1/4 cups Onion, chopped
1-1/2 cups red peppers, chopped
1/4 cup Curry powder
1 1/2 lbs Dehydrated potato granules
2 tsp. Salt
1.8ltrs Beef broth
4 lbs Pastry, prepared
Milk as needed
Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400(F 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand. Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Mashed Potatoes with Sun Dried Tomatoes
4 cups mashed potatoes
1/2 cup Julienne cut Sun Dried Tomatoes
1 clove garlic
Prepare mashed potatoes as usual. Chop Sun Dried Tomatoes very fine (draining oil from tomatoes before chopping). Add tomatoes and minced or pressed garlic to mashed potatoes, mixing thoroughly. Serve hot. Makes 6-8 servings. From - Valley Sun http://www.valleysun.com/

Herbed Potato Chicken
1/2 lb Dehydrated potato flakes
1/2 cup Dried parsley flakes
2 Tbs. Dried thyme leaves
1 Tbs. Garlic salt
1/2 lb Flour
1/4 cup Cajun seasoning
1 tsp. Salt
1 tsp. Ground pepper
24 pieces (1/4lb each) Chicken breast
2 cups Milk
Vegetable Oil as needed
Mix potato flakes, parsley, thyme and garlic salt. In separate bowl; mix flour, Cajun seasoning, salt and pepper. Dip chicken in seasoned flour, then in milk, then in seasoned potato flakes. Pan-fry in oil until browned. Place on baking sheet and bake at 375(F, 12 to 15 minutes or until fully cooked.
Serving suggestions: * Spread cut sides of hamburger bun with dressing of choice, place cooked chicken on bottom half, top with lettuce and serve with sliced tomato and pickles.
* Serve chicken with mashed potatoes and vegetables.
Variations: * Sliced cod, snapper or pork tenderloin may be substituted for chicken. Makes 24 servings.

Potato Crab Cakes (dehydrated potato recipe)
3lb Dehydrated potato granules
2 pints Water, boiling
2 pints Milk, hot
2 lbs Red onion, chopped
1 lb Sweet red pepper, diced
1 lb Celery, diced
1/2 cup Garlic puree
1 cup Fresh basil, chopped
1/4 cup Fresh parsley, chopped
1 Tbsp. Salt
1/2 tsp. Ground pepper
1 1/2 lbs Cheddar cheese, shredded
2 lbs Crab meat, chopped
1 tsp. Bottled hot pepper sauce
Vegetable oil as needed
Whip potato granules into boiling water and hot milk in mixer bowl until fluffy. Combine all ingredients except oil; mix well. Form into 3oz patties. For each order, pan-fry both sides of 2 patties in oiled non-stick pan until golden. Makes 48 Servings (2 cakes per serving).
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Sour Cream & Chives Mashed Potatoes
1 1/2 lbs Potato Pearls
1/4 cup Buttermilk powder
1 Tbs. Salt
1 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Cayenne pepper
4.8 ltrs Water, boiling
2 cups Sour cream
1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives
Combine Potato Deb, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings.
From Basic American Foods http://www.baf.com/

Dehydrated Sweet Potatoes
Reconstitute dehydrated sweet potatoes in hot water with butter. One number 10 can makes 40 servings. From - General Dennis J. Reimer Training and Doctrine Digital Library

Vegetable Soup
1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepper
Cover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don’t have a particular dried one, to the pot as well.

Potato Dinner Rolls
2 cups Warm water
2 pkts Active dry yeast
1-1/2 cups Dehydrated potato flour
1/2 cup Granulated sugar
2 tsp. Salt
3/4 cup Butter or margarine
3 Eggs
1.2kg All-purpose flour
Dissolve yeast in warm water. combine potato flour, sugar and salt in mixer bowl; mix well. Add dissolved yeast mixture, butter and eggs; mix well. Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make soft dough. Using a dough hook, mix 7 to 8 minutes or until dough is smooth and elastic. Place in a greased bowl, turning to coat all surfaces of dough. Cover and let rise in warm place about 1-1/2 hours or until doubled in bulk. Punch down and shape into 2-inch balls. Place in a lightly greased sheet pan about 1 inch apart. Cover and let rise in warm place about 1 hour until doubled in bulk. Bake at 200(C(400(F) 15 to 20 minutes or until browned and rolls sound hollow when lightly tapped on
top. Tips: Dough keeps well in refrigerator. Refrigerate after first rising. Return to room temperature before shaping and baking. Rolls may be frozen after cooling completely. Wrap in freezer bag. Reheat in foil at 180(C(350(F) 15 to 20 minutes. Makes 6 dozen.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Basic Potato Patties
2lb Dehydrated potato flour
2 pints Water, boiling
4 pints Milk, hot
1 cup Onion, chopped
1/2 cup Fresh parsley, chopped
2 tsp. Salt
1 tsp. Ground pepper
4 Eggs
1 lb sharp cheddar cheese, shredded
Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm. Add eggs and cheese; mix well. Form 2-inch balls; flatten into patties. Cook on well-oiled griddle at 375(F-400(F) until crisp and golden on both sides. Serve two patties per serving as side dish.
Variations:
-For mushroom potato cakes, add 1/2 lb chopped sauteed mushrooms.
-For carrot potato cakes, add 1/2 lb shredded carrots.
Makes 48 servings.
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Tomato Soup
1/2 c. powdered milk
2 c. dried tomatoes
2 c. water
1 tsp. salt, dash pepper
1 tsp. dried onions
1 dash garlic salt
2 Tbs. flour
1 Tbs. sugar
2 Tbs. butter
Mix powdered milk and water together, then heat the milk. Put dried tomatoes in a blender and add enough water to make 2 cups. Let this reconstitute for 5 minutes. Add remaining ingredients and blend until smooth. Add hot milk and blend. — Serves 4

Dehydrated Soup Mix
2 C. Whole Wheat Couscous
1C. Dehydrated Bean Flakes (pinto, black bean, etc.)
1C. Dehydrated Soup Flakes (vegetable mix, cabbage, tomato, carrot, etc.)
1/2 C. Nutritional Yeast (not brewer’s yeast)
1/4C. Vegetable Broth Powder (a green one like spinach, etc. is nice)
2 tsp. Herb Pepper
2 tsp. Dried Oregano
2 tsp. Dehydrated Onion Flakes
1 Tbs. Salt
Mix ingredients and store in sealed air-tight container. To prepare, mix with boiling water, about 1:4 (soup: water), depending on desired thickness, simmer for 2 to 3 minutes and let stand, covered, at least 5 minutes before serving.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Split Pea Soup
1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
1/2 Onion, Chopped
2 Stalks Celery, Chopped
2 Large Carrots, Diced Into Cubes
8 Cups Vegetable Or Chicken Broth
2 Cups Dried Split Peas
2 Tablespoons Parsley, Minced
1/2 Teaspoon Each-Thyme and Marjoram
1-2 Tablespoons Soy Sauce
Sauté the onions, garlic, carrots and celery until soft, set aside. In a large stock pan bring the broth to a boil and add the split peas. Cover and simmer for 30 minutes, stirring occasionally. Add the sautéed vegetables and simmer uncovered for another 15 minutes. Add the herbs and soy sauce (to taste) and cook another 5 minutes. Makes 6 servings.
From Newsgroups: alt.religion.christian.presbyterian

Split Pea Soup
1 lb dried split peas (soaked over night)
1 chopped onion
2 shallots
2 cups chopped celery
2 cups chopped carrots
6-8 cups beef broth
1/2 pound chopped pepper bacon (or crumbled spicy Italian sausage)
1 dash worcestershire
1 bay leaf
dill to taste
rosemary to taste
ground pepper to taste
white pepper to taste
chopped garlic to taste
mustard to taste
sea salt to taste
Cook bacon in large stew pot, pour off most of the fat, but keep some and add garlic, shallots and onion. Sautee with bacon until onions are glassy. Add broth, peas, carrots, celery, bay leaf, worcestershire, and simmer for an hour or so. Then add dill, mustard, both peppers, sea salt, and simmer for another hour or until veggies begin to fall apart. Serve with dollop of sour cream, a sprig of fresh dill, and baby peas sprinkled on top, with crusty bread. From Newsgroups: alt.cooking-chat

Creamy Potato Soup
4 tbs. Margarine or Butter
1-1/2 tbs. Instant Chopped Onion (dry)
1-1/2 tbs. Salt
1/2 tsp. Celery Salt
1/8 tsp. Pepper
4-1/2 C. Milk (dry milk reconstituted can be used)
2-1/2 C. Chicken Broth
1-1/3 C. Instant Potato Pearls
Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chicken broth. (Soup should be consistency of heavy cream.) Garnish each serving with paprika and parsley.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Pea Bean Soup
2 cups dried lima beans
2 cups dried split peas
1 cube butter or use substitute
1 teaspoon salt
1/2 teaspoon pepper
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.
Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper, ham or any other spices and seasoning you wish. Cook 15 more minutes or until beans are tender.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Vegetable Soup
4 cups water
3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
2 packages beef bullion granules or 4 cubes
Seasonings to taste such as herbs, soy sauce, or curry
Bring water to a boil. Add dried vegetables, bouillon and seasonings. Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.) As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.

Instant Soup Cup
1 tbsp powder from dried vegetables (such as peas)
1/4 cup dried milk
3/4 cup boiling water
Pulverize dried vegetables into powder in a blender or food processor at the highest speed. Mix powder with dried milk. Place in cup and add boiling water. Stir. For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

Beef Vegetable Soup
1 soup bone (with some meat)
1 cup assorted dried vegetables (corn, peas, beans)
If not among dried vegetables:
1 large celery stalk
2 carrots
1 medium onion
1 tablespoon dried parsley
1 tablespoon salt
1/4 teaspoon pepper
Cover soup bone with water. Cook 1 hour over medium heat. Pour boiling water over dried vegetables just to cover. Soak 1 hour. (Do not drain). Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours. Remove bone, dice meat and return to pot. Season to taste and serve hot.

Crockpot Bean Soup
3 cups any dried beans
1 med. Onion
1/4 tsp. garlic powder
1/4 c. dried soup blend
1/4 tsp. savory seasoning
2 stalks chopped celery
Sort and wash the beans. Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full. Add remaining ingredients, turn the crockpot on high and let it simmer all day. If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed. Do not salt beans until they are soft.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Tortellini Stew
2 cups dried tortellini
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese
At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each From - GORP http://www.gorp.com/gorp/food/main.htm

Skillet Potato Dinner (Fresh or Dried Foods)
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain. Heat margarine and fry potatoes with choice of the following:
1- dehydrated onions
2- 2- dehydrated broccoli
3- canned, stewed tomatoes
4- 4- dehydrated cheese
5- chili
6- 6- meat of choice: bacon bits, canned chicken
Season to taste.
From - “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

Oriental Chicken Fried Rice
2 C. Cooked White Rice, cooled
1/2 C. Finely Diced Onions (or rehydrated dry)
1/4 C. Rehydrated dried Green Peas
1 C. Rehydrated shredded carrots (or fresh)
1/4 C. Oil or Shortening
1 tsp. Peanut Butter
1/2 C. Chopped Cooked Chicken
2 tsp. Soy Sauce
2 Eggs, equivalent in dehydrated egg powder
Spices to taste, including garlic, tumeric
In a large, heavy frying pan, heat oil. Add rice, onions, chicken, and carrots. Stir frequently with spatula until rice begins to lightly brown. Add peanut butter (no, it doesn’t taste weird), soy sauce, peas, and spices. Continue stirring wile flavors mix. As rice mixture appears to be done, quickly add beaten egg mixture and continue stirring with spatula until egg is cooked. Serve at once with soy sauce, sweet and sour sauce, or hot mustard sauce.
From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Sweetened Condensed Milk
3/4 c. non instant powdered milk (1 1/3 c. instant)
3/4 c. sugar (granulated)
1/2 c. hot tap water
2 Tbs. margarine or butter
Melt margarine in hot water, place hot water in blender. With blender going, add sugar and powdered milk; blend until smooth. (Makes about 14 oz.). It can be stored up to 2 weeks in the refrigerator.
NOTE: This recipe can be used in place of one 16 oz. can of sweetened condensed milk in any recipe and you won’t know the difference. From - “Cookin’ With Powdered Milk” by Peggy Layton

Eggs, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water.
For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.
From AAOOB Storable Foods http://www.aaoobfoods.com/

Cherry Pie
3 C. dried cherries
3 C. boiling water
1/2 C. flour
1 C. sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 200(C (400(F) for about 35 minutes.

Whole Wheat Pancakes
2 cups wheat flour
2 tsp. Baking powder
4 Tbs. Sugar
5 Tbs. Dried whole egg
6 Tbs. Dried milk
1/2 tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping. From “Cookin’ with Dried Eggs” by Peggy Layton

French Toast (with Dried Eggs)
6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add salt. Dip each slice of bread in egg mixture and fry. It’s good to add a bit of cinnamon and sugar to the egg mixture. Top the french toast with syrup, jam, or fresh fruit. Stale bread makes the best french toast.
From - “Cookin’ With Dried Eggs” by Peggy Layton

Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg
4 1/2 Tbs. baking powder
3/4 tsp. salt
3 Tbs. sugar
1/4 c. melted shortening
1 2/3 c. water
3/4 c. dried milk
1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl, combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins. Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola. From - “Cookin’ With Dried Eggs” by Peggy Layton

Basic Fritters (with dried eggs)
1 1/3 c. flour 1 1/2 tsp. baking powder
1/4 tsp. salt 1/2 c. dried whole egg
1 1/2 c. water 1/4 c. dried milk
Mix all ingredients until moistened. Drop from teaspoon into deep fat heated to 360 degrees F. Turn when golden. Cooks 3 to 5 minutes.
VARIATIONS:
Corn Fritters: Cook 3/4 c. dried corn with 1/2 tsp. salt in 1 1/2 c. water.
Drain. Fold corn into batter. Fry as directed. Serve warm with maple syrup.
Apple Fritters: Fold 1/2 c. apple slices into batter. Fry as directed. Sprinkle with cinnamon sugar while warm.
Banana Fritters: Fold in 1/2 c. banana slices. Fry as directed. Dust with powdered sugar.
Spices: 1/2 tsp. nutmeg or 1 tsp. cinnamon.
- from “Cookin’ With Dried Eggs” by Peggy Layton

Cornbread
3/4 C Cornmeal 1 Tbs. Dried Eggs, Equiv. 2 Eggs
3/4 C Flour 4 Tsp. Baking Powder
1/4 C Sugar 3/4 Tsp. Salt
2 T Dry Milk 1/4 C Shortening
Combine dry ingredients and store in a sealed container until ready to use. Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)
From AAOOB Storable Foods http://www.aaoobfoods.com/

Cheese and Potato Wafers
1-1/2 cups Butter or margarine, softened
3/4 cup Sharp Cheddar cheese, shredded
2 Eggs
1 tsp. Dried thyme leaves, crushed
1/4 tsp. Medium ground pepper
1/8 tsp. Cayenne pepper
1-1/2 cups All-purpose flour
3/4 cup Dehydrated potato flour
Poppy seeds or sesame seeds as needed
Mix butter and cheese in mixer bowl. Add eggs, thyme and peppers; mix well. Add flours and mix until blended. Roll into 3 or 4 logs. Roll logs in poppy seeds or sesame seeds. Refrigerate 1 hour or until firm enough to slice. Slice 1/4-inch thick. Place on sheet pan, 1 inch apart. Bake at 375 degrees F about 12
minutes or until lightly browned. Serve warm or cold. Makes 8 dozen (2 per serving)
From - Washington State Potato Commission http://www.potatoes.com/recipes.cfm

Dried Tomatoes with Herbs (makes 4 cups)
2lbs ripe Roma tomatoes, halved
2-4 tbsp. sea salt or to taste
1-2 tsp. ground black pepper
1 tbsp. dried marjoram
1 tbsp. dried basil
Seed tomatoes and discard seeds. Place halves, cut side up, on large baking sheet lined with parchment paper. Sprinkle with salt, pepper, marjoram and basil. Dry in oven at 200 degrees 6-8 hrs. or until
tomatoes are firm, chewy and shriveled around edges.

Marinated Dried Tomatoes
Makes: 2 cups
2 cups dried tomatoes
Boiling water
2 tablespoons pine nuts
2/3 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
In medium-size bowl, combine tomatoes and plenty of boiling water to cover, set aside 20 to 40 minutes (depending on how dry they are) or until tomatoes soften. Drain tomatoes and pat dry. Place in 2-cup container with lid. In large skillet, toast pine nuts over medium heat until golden, transfer to container with tomatoes. In same skillet, heat oil. Add garlic and cook just until lightly browned. Remove from heat and stir in oregano, basil, and salt, pour oil with garlic and herbs over tomato mixture. Add vinegar, cover, and gently shake. Refrigerate until ready to use. Refrigerated marinated tomatoes will keep up to 2 weeks. To use tomatoes in sandwiches and salads or for cooking or baking, reheat briefly in microwave or saucepan to melt oil. This makes an especially nice gift for vegetarian cooks. Be sure to include a card instructing the recipient to refrigerate the tomatoes, as they have not been preserved by canning.

Fresh Fennel With Sun-Dried Tomatoes
1/2 cup julienned sun-dried tomatoes
2 large bulbs fresh fennel
2 tablespoons chopped fresh basil leaves
3 tablespoons pitted, chopped Kalamata olives
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Either purchase sun-dried tomatoes that are already rehydrated and packed in olive oil, or rehydrate the less-expensive still-dry tomatoes in hot water 20 minutes and pat them dry before slicing into thin julienne strips. (Any extras can be stored in your own olive oil.) Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl. Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes, then serve with Grilled Shrimp.
From - StarChefs http://www.starchefs.com/

Sun Dried Tomato Primavera Pasta
1 1/2 cup seasonal sliced vegetables
1/2 tsp. minced garlic
2 tsp. olive oil
1/4 cup chicken or vegetable broth
1/4 cup Julienne cut Sun Dried Tomatoes
Salt & Pepper to taste
1 1/2 cups hot cooked bowtie pasta
Grated Parmesan cheese
Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1.
From - Valley Sun http://www.valleysun.com/

Sun-dried Tomato Dip
1/4 Cup sun-dried tomatoes
balsamic vinegar
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just covered. Allow to soak for about an hour. Remove tomatoes from vinegar and drain well. Chop finely and mix with other ingredients. Keep in refrigerator until ready to serve. Makes 16 Servings.

Sun-Dried Tomato and Bow Tie Pasta
1/4 cup dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1lb bow tie pasta
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large
mixing bowl, toss pasta and sauce until the pasta is well coated.
From - Holiday Recipe http://holidayrecipe.com/

Sun Dried Tomato Vegetable Stir-Fry
1 cup Julienne cut Sun Dried Tomatoes
1/4 cup soy sauce
2 tsp. minced garlic
1 pkt stir-fry frozen vegetable mix
Spoon Julienne Cut Sun Dried Tomatoes into measuring cup. Measure tomatoes with oil as you scoop into cup. Place tomatoes into warm skillet. Add soy sauce and minced garlic to the tomatoes. Stir well. Add frozen vegetables, stir well. Cover and cook 5 minutes over medium high heat until vegetables are almost thawed. Uncover. Stir well. Cook, stirring frequently 2-3 minutes until vegetables are hot. Do not over-cook.. Vegetables should be tender/crisp. From - Valley Sun http://www.valleysun.com/

Sun-Dried Tomato Gravy
1/2 cup sun-dried tomatoes
2/3 cups water
2 tsp. olive oil
1 medium onion, chopped
1 large green peppers, chopped
1 small red peppers, chopped
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbs. soy sauce
1/2 cup dry TVP granules
3/4 cup water
Hash:
1 tsp. olive oil
1 large onion, chopped
2 medium carrots, chopped
2 to 4 Tbs. water
2 cups cooked lentils
2 cloves garlic, minced
1/2 tsp. dried oregano
1 Tbs. Worcestershire sauce
Garnishes (optional):
2 Tbs. grated cheddar cheese
Paprika
Potatoes: Boil potatoes in water to cover for 15 minutes, until easily pierced with the tip of a paring knife. Drain potatoes and return to cooking pot. Shake potatoes over medium heat for a minute or two, until dry. Mash well, then stir in buttermilk and parmesan. Season with salt and pepper.
Gravy: Place tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, for 5 minutes, or until softened. Remove tomatoes and chop, reserving cooking liquid. In a medium-sized saucepan, heat olive oil over medium-high heat. Sauté onion, peppers and garlic until lightly browned, adding basil, oregano and cumin during cooking. Add tomatoes and their cooking liquid,
soy sauce, TVP and 3/4 cup water. Cover and simmer for about 15 minutes.
Hash: In a large saucepan, heat olive oil over medium-high heat. Sauté onion for 1 minute. Add carrots and water; sauté until onion is translucent and carrots are tender, about 8 minutes. Stir in lentils, garlic, oregano and Worcestershire sauce. Cook for a minute or two, then remove from heat.
Assembly: Preheat oven to 350 degrees. Lightly butter a 2-quart gratin dish. Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes over gravy. If desired, sprinkle with grated cheese and a dusting of paprika. Bake for 30 minutes, until bubbly and fragrant. Makes 4 servings.
Variations: Substitute potato cooking water for buttermilk in the mashed potatoes. Add a bit of olive oil; the fruitiness of the olive nicely complements the earthy flavor of the potatoes. A head of roasted garlic pureé makes a mellow, aromatic addition to the mashed potatoes. For a decorative touch, spoon or pipe mashed potatoes around outer edge of the dish, leaving the center open.
Per Serving: 469 Cal.; 21g Prot.; 5g Fat; 84g Carb.; 3mg Chol.; 921mg Sod.; 10g Fiber.
From - Basics and Recipes http://www.vegetariantimes.com/food/tvp/basics/

Greek Potato Salad with Dried Tomatoes
1 lb (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup dried tomato halves, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large clove garlic, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
In a large saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.

9,940 posted on 08/02/2011 9:45:57 PM PDT by nw_arizona_granny ( garden/survival/cooking/storage- http://www.freerepublic.com/focus/chat/2299939/posts?page=5555)

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