Cuss and more cussing.
My computer went crazy and may do so again.
I spent 3 hours attempting to get it working and have dumped all that I had working........
I am here, on a bare boned attempt, do not know if I will crash for ever, or if it was a glitch.
Don’t want folks having to guess at my where abouts.
I think the 2 babies are eating and am almost sure that I caught one drinking water.
Humane Society officer said the dogs had not been bailed out of jail.
So goes real life.
Hugs to all of you.
Before the next fire threat:
San Diego County residents are receiving a DVD video and accompanying printed materials on their doorstep this week.
The content applies to most of Southern California, so feel free to pass this on.
Below are links to three San Diego County-produced video clips (Before the Threat or B4TT) that are included on that DVD, plus additional video produced by local TV stations.
Click on the following links to view the videos...
B4TT Video Part 1
http://www.youtube.com/watch?v=rj7EHvsrRzs
B4TT Video Part 2
http://www.youtube.com/watch?v=_XhGOvxuB3o
B4TT Video Part 3...
http://www.youtube.com/watch?v=QzgfVblgK4s
KUSI Part 1
http://www.youtube.com/watch?v=2UmJxSHmv2M
KUSI Part 2
http://www.youtube.com/watch?v=dmzlEXLJg-8
KUSI Part 3
http://www.youtube.com/watch?v=GRPV7xvrmtA
10NEWS
http://www.youtube.com/watch?v=fOmBFwjik2s
__._,_.___
Be sure to check out our Links Section at http://groups.yahoo.com/group/californiadisasters/links
Brian Walsh
- FOXNews.com
- July 21, 2009
http://www.foxnews.com/opinion/2009/07/21/heritage-house-law/
You’re (Probably) a Federal Criminal
Federal law now criminalizes activities that the average person would never
dream would land him in prison. Consequently, every year, thousands of
upstanding, responsible Americans run afoul of some incomprehensible federal
law and end up serving time in federal prison.
With all the attention that’s been paid lately to long federal sentences for
drug offenders, it’s surprising that a far more troubling phenomenon has
barely hit the media’s radar screen. Every year, thousands of upstanding,
responsible Americans run afoul of some incomprehensible federal law or
regulation and end up serving time in federal prison.
continues and if this is already happening, think of the future.
http://www.fda.gov/Safety/Recalls/ucm142940.htm
Publix Issues Voluntary Recall on Publix Gourmet Peanut Mix Because of Possible Health Risk
Contact:
Maria Brous
863-680-5339
FOR IMMEDIATE RELEASE — LAKELAND, Fla., Feb. 4, 2009 — Publix Super Markets is issuing a voluntary recall for Publix Gourmet Peanut Mix. The product contains peanut products that are from Peanut Corporation of America, which has been implicated in a national outbreak of Salmonella. Product was distributed to Publix stores for retail sale. The recalled product has a UPC number of: 41415 - 06786 and is packaged in a 28 ounce plastic tamper resistant container.
“As part of our commitment to food safety and in cooperation with the FDA, we are issuing this voluntarily recall,” said Maria Brous, Publix director of media and community relations. “Publix stores discontinued the sale of this item prior to the recall; however, since some customers may still have the peanut mix in their homes, we wanted to take every precaution. To date, there have been no reported cases of illness. Consumers who have purchased the product in question may return the product to their local store for a full refund. Publix customers with additional questions may call our Consumer Relations department at 1-800-242-1227 or by visiting our website at www.publix.com.”
#
Photo: Product Label
RSS Feed for FDA Recalls Information[what’s this?]
Page Last Updated: 07/27/2009
[This reads as an ad, but the website has many projects and pages for the children to color and learn with. Her art is wonderful and her animals makes me want to take up coloring again....granny]
We’re going on the road again!
My publisher has announced all of the town and cities for my fall
book tour for the 20th anniversary of THE MITTEN and my new JAN BRETT’S
SNOWY TREASURY. I’ll be visiting cities in Vermont, New York,
Pennsylvania, Virginia, South Carolina, Mississippi, Louisiana, Alabama,
Georgia, Kentucky, and Indiana. I’ll be giving a book talk at each visit
and hope that you can come. I’d love to see you! You can find all of
the visits at:
http://janbrett.com/2009_fall_tour.htm
The Lunch on the Bus contest has started. Chose the city where you
and three friends would like to join Jan Brett for lunch on the 2009 Fall
tour. Then add your name and email address to be included in the drawing.
One grand prize luncheon will be awarded by a random drawing on October
16th, 2008. They’ll be 99 additional prizes.
http://www.janbrett.com/contest_2010/lunch_on_the_bus_contest.htm
There’s a new Piggyback for teachers and librarians with the ideas of
wonderful teacher Alicia Thomas.
http://janbrett.com/piggybacks.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video -
http://janbrett.com/video/video_main_page.htm
Read all about Jan Brett’s books and get the best bookstore prices - http://www.janbrett.com/bookstores/hedgies_lets_go_shopping.htm
This message was sent by Jan Brett, Post Office Box 366, Norwell, Ma, 02061
Chicken in Pumpkin Seed Sauce
Posted by: “Shirl
Chicken in Pumpkin Seed Sauce
* 1/4 Cup Shelled pumpkin seeds
* 4 Ounces Mild green chiles — drained
* 1 Tomato — cut into large chunks
* 1 Clove Garlic — chopped
* 1 Jalapeno — stemmed, and seeded
* 1/2 Cup Chicken broth
* 1/2 Cup Fresh Cilantro — chopped
* 1 Tablespoon oil
* 1 Red bell pepper — 1/2” cubes
* 1 Pound Chicken
* Salt and pepper to taste
* 2 teaspoons Chile pepper of choice — (pure chile powder)
* 1 Cup Corn kernels
* 2 Tablespoons Lime Juice
Cut chicken into pieces, marinate with 1 Tablespoon lime juice, chile
powder, salt, pepper and garlic. Let sit at least 20 minutes.
Toast pumpkin seeds, in a heavy skillet over low heat, 3 minutes or until
fragrant. In a blender add the nuts, chiles, tomato, garlic, jalapeno, chix
broth, pinch of salt and cilantro. Process until smooth
In a large heavy skillet over med-high heat, add olive oil. Once hot add
bell pepper and cook 4 minutes. Add chicken pieces and saute for 4 minutes,
reserving marinade. Once chicken is cooked add remaining marinade and cook
till almost gone. Pour in sauce and simmer 10 minutes.
Stir in corn and lime juice, simmer for a few minutes, taste for seasoning
and serve.
________________________________________________________________________
________________________________________________________________________
4a. Black Bean Dip
Posted by: “Shirl
Black Bean Dip
* 2 tablespoons vegetable oil
* 1 large red onion — diced small
* 2 tablespoons garlic — minced
* 1 pound dried black beans — soak overnight
* 2 bottles beer — of your choice
* 1 cup white vinegar
* 3 cups cold water
* 1/4 cup tomato catsup
* 1 tablespoon ground cumin
* 1 tablespoon chili powder
* 1 tablespoon dry mustard
* 1 teaspoon ground cinnamon
* 1 tablespoon fresh red or green chile of your choice — minced
* 1 cup sour cream
* 1/2 cup fresh cilantro — chopped
* 1/4 cup lime juice — about 2 limes
* salt and pepper — to taste
METHOD:
In a large saucepan, heat the oil over medium-high heat until hot but not
smoking. Add the onion and cook, stirring occasionally, until it begins to
turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an
additional 30 seconds. Add the drained beans, beer, vinegar, and water and
bring the mixture to a boil. reduce the heat to low and simmer for about 1
1/2 hours, stirring occasionally, until the beans are mushy, adding more
beer or water if the mixture becomes too dry.
Remove from the heat, add the catsup, cumin, chili powder, mustard,
cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20
minutes), then puree the mixture in a blender or food processor until very smooth.
With the mixture still in the blender or food processor, add the sour
cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well
mixed. If the mixture is too thick, thin it with more beer. This mixture will
keep, covered and refrigerated, about 4 days.
Serving Size : 8
To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/
THEME (Ground Beef): Hungarian Stuffed Cabbage
Posted by: “Sue H.”
Hungarian Stuffed Cabbage
Recipe By :Mrs. Jesse B. Scott, Missouri
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 pound ground beef
8 large cabbage leaves
1/2 cup cooked rice
1 egg
1/3 cup milk
1 teaspoon salt
dash of pepper
2 tablespoons chopped onion
2 tablespoons fat
1 cup cooked tomatoes
Combine the raw beef, rice, egg, milk, seasoning and onion. Parboil cabbage leaves 3 to 5 minutes. Stuff leaves with mixture, wrapping leaf around meat mixture, securing with a tooth pick. Roll stuffed leaves in flour, then brown in fat. Add tomatoes and let simmer for 45 minutes. Five minutes before done, a small amount of sour cream may be added.
Source:
“The Workbasket, Volume 15, Number 6, March 1950”
Copyright:
“© 1950 by Modern Handcraft, Inc.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 308 Calories; 24g Fat (69.3% calories from fat); 13g Protein; 10g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 608mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
________________________________________________________________________
________________________________________________________________________
2. THEME (Ground Beef): Deep Dish Biscuit Pizza
Posted by: “Sue H.”
Deep Dish Biscuit Pizza
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 pounds ground beef
1/4 cup chopped onion — (1/4 to 1/2) or 2 tablespoons instant minced onion
1/3 cup tomato sauce — or 1 6-ounce can tomato paste
2 tablespoons grated Parmesan cheese
1 teaspoon oregano leaves — (1 to 1½)
1 teaspoon salt
1/4 teaspoon pepper
1 8-ounce can Pillsbury Refrigerated Buttermilk or Country Style Biscuits
1 2-ounce can mushroom stems and pieces — (1/4 cup), drained
1 tomato — sliced
4 ounces shredded mozzarella cheese — (1 cup)
Heat oven to 350°F. Grease 9-inch pie pan. Brown ground beef and onion; drain. Stir in tomato sauce, 1 tablespoon Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust.
Separate biscuit dough into 10 biscuits. Arrange biscuits in prepared pan; press over bottom and up sides to form crust. Spoon hot meat mixture into crust. Place mushrooms over meat mixture. Arrange tomato slices over pizza; sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake at 350°F for 20 to 25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.
One 9-inch pizza.
HIGH ALTITUDE: No change.
Description:
“A fork may be needed to eat this pizza but it’s worth the extra trouble.”
Source:
“Pillsbury #001, Winter Classics, page 31”
Copyright:
“1979 by The Pillsbury Company”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2599 Calories; 213g Fat (74.1% calories from fat); 146g Protein; 21g Carbohydrate; 4g Dietary Fiber; 688mg Cholesterol; 3760mg Sodium. Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 3 Vegetable; 31 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
________________________________________________________________________
________________________________________________________________________
3. THEME (Ground Beef): Italian Stuffed Shells
Posted by: “Sue H.”
* Exported from MasterCook *
Italian Stuffed Shells
Recipe By :Favorite Brand Name Companies
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
24 creamette jumbo macaroni shells — cooked and drained
1 pound lean ground beef
2/3 cup chopped onion
1 clove garlic — chopped
2 cups boiling water
1 12-ounce can can tomato paste
1 tablespoon wyler’sbeef-flavor instant bouillon or 3 beef-flavor bouillon cubes
1 1/2 teaspoons oregano leaves
1 16-ounce container borden or meadow gold cottage cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg
In large skillet, brown beef, onion and garlic; pour off fat. Stir in water, tomato paste, bouillon and oregano; simmer 30 minutes. In medium bowl, combine cottage cheese, 1 cup Mozzarella, grated Parmesan and egg; mix well. Stuff shells with cheese mixture; arrange in individual ramekins or 13X9-inch baking dish. Pour sauce over shells; cover. Bake in preheated 350º oven 30 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella. Bake 3 minutes longer. Refrigerate leftovers.
Source:
“Treasury Of Christmas Recipes”
S(Formatted for MC8):
“Cyberdiva - 1-05”
Copyright:
“1989 Publications International, Ltd.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 187 Calories; 14g Fat (68.2% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 143mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
________________________________________________________________________
________________________________________________________________________
4. THEME (Ground Beef): Panang Meatballs
Posted by: “Sue H.”
Panang Meatballs
Recipe By :Avon International Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Appetizers Beef
Thai
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef
3 tablespoons flour — all-purpose
2 tablespoons vegetable oil
2 tablespoons curry powder — red
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon nam pla — (fish sauce)
1 1/2 cups coconut milk
Shape ground beef into 24 1-inch balls; coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well. Add coconut milk. Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice.
COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 711 Calories; 63g Fat (78.0% calories from fat); 24g Protein; 16g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
________________________________________________________________________
________________________________________________________________________
5. THEME (Ground Beef): Bacon-Stuffed Burgers
Posted by: “Sue H.”
Bacon-Stuffed Burgers
Recipe By :Taste of Home, Sandy McKenzie, Braham, Minnesota
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue Beef
Cheese/Eggs Hamburger
Main Dishes Sandwiches
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 bacon strips
1/4 cup chopped onion
1 can mushroom pieces — drained and finely
— chopped (4 ounces)
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons steak sauce
8 hamburger buns — split and toasted
Leaf lettuce — optional
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons =
drippings. Saut, onion in drippings until tender. Crumble bacon: add =
with mushrooms to skillet and set aside. Mean- while, combine beef, =
pork, cheese, pepper, garlic powder and steak sauce in a large bowl. =
Shape into 16 patties. Divide bacon mixture and place over eight of the =
patties. Place remaining patties on top and press edges tightly to seal. =
Grill over medium coals until well-done (pork sausage in burgers =
requires thorough cooking). Serve on buns, with lettuce if desired. =
Yield: 8 servings.
Busted by Sara Horton, 5/28/98
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 308 Calories; 16g Fat (48.4% calories from fat); 16g Protein; 23g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 432mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
________________________________________________________________________
________________________________________________________________________
6. Refrigerator Dill Pickles
Posted by: “Dorie”
Refrigerator Dill Pickles
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions thinly sliced
5 garlic cloves sliced
1 qt. water
1 qt. white vinegar
1 C. canning salt
Cut each cucumber lengthwise into 4 spears. In a large bowl, combine the cucumbers, dill, onions, and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
To visit group on the web, go to:
http://groups.yahoo.com/group/ARecipe4ALL/
Is North Korea Testing Biological Weapons on Children?
Posted By Gordon G. Chang On July 28, 2009 @ 12:01 am In . Column1 01, . Positioning, Koreas, Science & Technology, World News | No Comments
Is North Korea testing chemical and biological weapons on humans? The answer almost certainly is yes. Is it experimenting on children and the mentally handicapped? Probably so.
After decades of development, Pyongyang has [1] stockpiled 2,500 to 5,000 tons of chemical weapons — mainly mustard gas, sarin, phosgene, and hydrogen cyanide — and is capable of rapid production in time of war. The arsenal, one of the world’s largest, can be fired into South Korea either by artillery shell or with missiles.
When he was director of National Intelligence, John Negroponte cited the North’s chemical weapons as among the “greatest threats” to the United States. The North is believed to operate 12 facilities producing chemicals for war use.
North Korea has also weaponized anthrax, smallpox, pneumonic plague, cholera, and botulism and may have as many as 5,000 tons of biological agents. Kim Jong Il’s militant state is thought to have at least 20 plants involved in developing and producing these weapons. The North’s program started in the 1960s, and it has a high call on the nation’s meager resources.
So far, there has been no documented use of North Korea’s chemical or biological agents on foreigners, but that does not mean there have been no victims. Some, such as national security analyst John Loftus, think the high toll — perhaps 3,000 killed or injured — resulting from the train blast in Ryongchon, a town close to the China border, in April 2004 was the result of the release of chemical or biological agents being transported to Syria. That charge has never been proven..
More certain, however, are the accusations that North Korea has tested chemical and biological agents [2] on its own people. “An officer ordered me to select 50 healthy female prisoners. One of the guards handed me a basket full of soaked cabbage, told me not to eat it but to give it to the fifty women,” said Sun Ok Lee, a former prisoner, in the middle of this decade. “All who ate the cabbage leaves started violently vomiting blood and screaming with pain. It was hell. In less than 20 minutes they were quite dead.”
None of the allegations, including Lee’s, can be substantiated. All of them come from refugees and defectors, who have a general motive to make their stories appear of great value to South Korean and Western intelligence agencies. As a result of the incentive to fabricate, some of what we hear from those fleeing Kim’s state is almost certainly untrue.
For example, Pyongyang — and some of its harshest critics — allege that the BBC 2004 program Access to Evil, which reported that chemical weapons were used on political prisoners, relied on faked North Korean documents. The documents — orders to transfer prisoners for the purpose of experimentation — could be forgeries because they carry seals that do not look genuine.
Yet even if some defector stories are untrue, fleeing North Koreans, over time, have told essentially the same story, thereby unintentionally corroborating each other. For instance, Kwon Hyok, formerly the chief of security at the now-infamous Camp 22, states that small groups of people were led into a chamber with glass windows and suffocated with gas while technicians observed the gruesome process. Compare this [3] to the testimony of Im Chun-yong, a former North Korean commando. He says one of his soldiers told him of a facility on an island off the country’s west coast where people were put into a glass chamber. “Poisonous gas was injected in,” Im says, relating the story secondhand. “He watched doctors time how long it took for them to die.”
Kim Sang-hun says that when he was a UN official he had interviewed hundreds of fleeing citizens, and most of them talked about the horrifying testing. “Human experimentation is a widespread practice,” he notes.
Im, once a captain in Brigade No. 19, a special forces unit, confirms the experimentation is commonplace and also alleges that the government uses mentally and physically handicapped children, relating the story of his commander, who was essentially forced to give up his 12-year-old mentally ill daughter in the early 1990s. There may be as many as five locations where such testing takes place, says Kim, the former UN official.
North Korea is not only testing chemical and biological weapons, it is also rehearsing their use. Im said he was given training on firing a “bazooka-style” weapon delivering WMD.
Would North Korea actually use its chemical and biological weapons? Im, for one, is convinced Kim Jong Il would not hesitate to do so. The country, after all, is run by ruthless men and women who have committed horrific acts in the past. Killing their own citizens, especially the handicapped, is consistent with all we know about the criminals responsible for the most abhorrent regime on earth today.
Article printed from Pajamas Media: http://pajamasmedia.com
URL to article: http://pajamasmedia.com/blog/is-north-korea-testing-wmd-on-children/
URLs in this post:
[1] stockpiled: http://www.crisisgroup.org/library/documents/asia/north_korea/167_north_koreas_chemical_and_biologic
al_weapons_programs.pdf
[2] on its own people: http://www.bbc.co.uk/pressoffice/pressreleases/stories/2004/02_february/01/korea.shtml
[3] to the testimony: http://www.military.com/news/article/nkorea-tests-weapons-on-children.html?col=1186032310810
NOT FOR THE FAINT OF HEART!!!!!!!!!!!
I have never read a report as horrible as this one.
granny
http://news.yahoo.com/s/ap/20090727/ap_on_re_us/us_baby_decapitated
Texas investigators stunned by child dismemberment
Yogurt Pralines
Posted by: “luvmygroops”
From the Basic-Recipes website...
~~~~~
Yogurt Pralines
3 cups of sugar
1/2 teaspoon of baking soda
1 cup of plain yogurt
2 tablespoons of light corn syrup
2 tablespoons of butter
1 teaspoon of vanilla extract
2 cups of pecans
Combine the sugar, baking soda, yogurt and corn syrup in lightly oiled, 4 quart saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved. Wipe down sugar crystals above liquid line, using a clean pastry brush dipped in cold water. Bring to a boil. Insert candy thermometer, cook until thermometer registers 234º. Remove from heat. Stir in butter, vanilla and pecans. Beat with wooden spoon just until mixture thickens and begins to look cloudy. Drop mixture by teaspoons onto well oiled baking sheet. Let cool completely. Store in airtight container in cool place. Makes 1 dozen.
~~~~~~~~~~
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________________________________________________________________________
2. Millionaire’s Shortbread
Posted by: “Ginny
Millionaire’s Shortbread
Recipe courtesy Claire Robinson
Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Serves:
2 dozen
Ingredients
Shortbread:
a.. 2 sticks butter, cut into small pieces, plus more for preparing pans
b.. 2 cups all-purpose flour, plus more for preparing pans
c.. 2/3 cup sugar
d.. 1/2 teaspoon salt
Caramel Layer:
a.. 2 (14-ounce) cans sweetened condensed milk
b.. 2 tablespoons butter
Chocolate Topping:
a.. 3/4 pound good-quality milk chocolate
Shortbread:
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
—
To visit group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
[The bears are fighting back, several story links on the page.
granny]
Bear Breaks Into Home, Terrorizes Family
Homeowner, Deputies Shoot Aggressive Bruin
POSTED: 11:24 am MDT July 27, 2009
UPDATED: 8:45 pm MDT July 27, 2009