I am a packrat so it would be a challenge for me to do it.<<<
So am I, but when you have a small house, you tend to save more for the outdoor purposes.
LOL, that means I can save everything and call it a flower pot.
Weekly Gardening Thread – 2010 Vol. 08 – Febuary 26
Free Republic | 02-26-2010 | Red_Devil 232
Posted on Friday, February 26, 2010 8:00:29 AM by Red_Devil 232
http://www.freerepublic.com/focus/chat/2459787/posts?page=2
http://www.fda.gov/Safety/Recalls/ucm202608.htm
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
T. Marzetti Company Announces a Voluntary Recall of Dips Due to Possible Health Risk
Media Contact:
Jill Schmidt,
Tel: 612-375-8513
jill.schmidt@clynch.com
FOR IMMEDIATE RELEASE — March 01, 2010 - Columbus, Ohio – T. Marzetti Company today announced as a precautionary measure that it is voluntarily recalling certain production codes of T. Marzetti Veggie Dips, Oak Lake Chip Dips and Great Value Chip Dips because an ingredient used in the product has the potential to be contaminated with Salmonella. There have been no reports of illnesses associated with the identified products, and no other types, varieties of flavors of products are affected by this recall.
Products subject to this recall that were distributed nationwide in the United States under the T. Marzetti brand in plastic tubs and sold in the produce section include:
* T. Marzetti Southwest Ranch Veggie Dip, 15.5 ounce (UPC 70200 52004)
Best By dates: APR2010F, APR2810F, MAY1610F, MAY3110F, JUN0610F, JUN1410F, JUN1910F
* T. Marzetti Fat Free Southwest Ranch Veggie Dip, 13 ounce (UPC 70200 52033)
Best By dates: MAY1610F, MAY3010F, JUN0810F, JUN1210F, JUN2510F
* T. Marzetti Spinach Veggie Dip, 15 ounce (UPC 70200 52059)
Best By dates: APR1910F, MAY0910F, JUN0710F
Products subject to this recall distributed in Canada and Laredo, Texas, under the T. Marzetti brand in plastic tubs and sold in the produce section include:
* T. Marzetti Spinach Veggie Dip, Epinards, Trempette A Legumes, 340 gram (UPC 70200 58843)
Best By dates: 10AL11F, 10AL17F, 10AL24F, 10AL30F, 10MA08F, 10JN12F
* T. Marzetti Southwest Ranch Veggie Dip, Ranch style sud-ouest americain Trempette A Legumes, 340 gram (UPC 70200 58844)
Best By dates: 10AL17F, 10AL24F, 10AL30F, 10MA08F, 10JN05F, 10JN14F
Product subject to this recall distributed in Ohio under the Oak Lake Farms Brand in plastic tubs and sold in the refrigerated case includes:
* Oak Lake Farms French Onion Chip Dip, 16 ounce (UPC 73534 43480)
Best By dates: APR2310F, JUN1110F, JUN2610F
Product distributed in the United States under the Great Value brand in plastic tubs and sold in the refrigerated section includes:
* Great Value Ranch Chip Dip, 16 ounce (UPC 78742 43099)
Best By dates: 042810F, 050810F, 052910F, 053010F, 053110F, 060410F, 060510F, 061110F
T. Marzetti was notified by its supplier, Basic Food Flavors, Inc., of the recall of an ingredient used in these products due to potential Salmonella contamination. Because the safety of consumers is a top priority and out of an abundance of caution, T. Marzetti has voluntarily recalled these product.
T. Marzetti is working closely with Food and Drug Administration to conduct this voluntary recall.
Salmonella is a common food borne pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. While most individuals recover in three to five days without medical intervention, the infection can be life-threatening to young children, the elderly and those with compromised immune systems. Consumers with any of these symptoms should call their physician. For more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov1.
Consumers who have purchased the recalled products are advised to discard this product or return it to the place of purchase for a refund. Consumers with questions about the recall should contact T. Marzetti Co. at 1-800-427-0147 between 8 a.m. and 9 p.m. EST or visit the company’s Website at www.marzetti.com2.
About T. Marzetti Company
The T. Marzetti Company is the specialty food subsidiary of Lancaster Colony Corporation (Nasdaq: LANC). More information about the company is available at www.marzetti.com3.
###
RSS Feed for FDA Recalls Information4 [what’s this?5]
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Links on this page:
1. http://www.cdc.gov
2. http://www.marzetti.com
3. http://www.marzetti.com
4. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
5. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm
Page Last Updated: 03/02/2010
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: Mon 1 Mar 2010
Source: Express.co.uk [edited]
http://www.express.co.uk/posts/view/161076/-Poison-drinks-health-scare
A poison as harmful as arsenic is contaminating fruit juices and
cordials drunk by millions of people every day across Britain,
scientists revealed last night [28 Feb 2010].
The toxin called antimony, which is lethal in large doses and has
been linked to cancer, was discovered in 16 of the most popular
brands of juice and squash.
Experts expressed “concern” over the findings, which they believe may
be the result of chemicals in the drinks’ plastic bottles leaching
into the liquid.
The Royal Society of Chemistry (RSC), which published the research,
raised fears for the health of children and called for an
investigation “straight away”.
Researchers at the University of Copenhagen found levels in the fruit
drinks were far above those allowed in tap water under European
rules. Researcher Claus Hansen said: “The antimony concentrations in
the products tested exceed the limit in EU drinking water but no
antimony limits exist for foodstuffs so no legislation has been
broken. [So what is the EU limit in drinking water? - Mod.TG]
“However, we cannot be sure that the antimony levels found are
harmless.” He added: “It would be a good idea to have some more
research to get a better impression of what the antimony limit should
be in fruit drinks.”
The RSC said: “Marketing, certainly for the cordial products, is
geared towards children. It’s a children’s drink. That means they are
more likely to drink it than adults and are more at risk.”
The alarm was raised after scientists discovered that the drinks
regularly broke EU limits for antimony imposed on tap water. 8
samples contained higher levels of the substance allowed, while one
undiluted drink was found to have levels of the chemical that were
800 per cent higher than tap water. [While other sources tell us it
is 42 juice drinks from 16 different brands, no one has told us how
many samples they tested, or what the EU allows in drinking water. - Mod.TG]
Clinically, antimony is similar to arsenic and causes headaches,
dizziness, and depression. High levels can be fatal within days.
All of the unnamed sample drinks were produced in the UK and were
widely available in supermarkets across Europe. Antimony is listed as
a top pollutant in America by the Environmental Protection Agency. It
is also listed in the UK on the Environment Agency’s pollution
inventory. The agency said prolonged contact with antimony may affect
the digestive system, eyes, heart, kidney, lungs, and skin.
Dr Hansen warned that the toxin could also be found in other food products.
He also said not all of the drinks were in plastic bottles, with some
in Tetra packs.
The study tested 42 drinks including blackcurrant, strawberry,
raspberry, sour cherry, mint, and caramel products. [One wonders if
the acidity of these products plays any role in potentially leaching
the antimony from the host container. - Mod.TG]
Authors of the report, featured in the Journal of Environmental
Monitoring, said the results showed concentrations up to 17 times
higher than previous studies. [When were the previous studies
performed and using what method to test? Is the testing protocol more
sensitive than previous studies? Have any regulatory levels changed
since the last study? - Mod.TG]
The report said more research was needed to find out whether antimony
was leaching into the drinks from the plastic bottles or whether it
was present during manufacture.
The British Soft Drinks Association yesterday defended the industry
and its regulations. A spokesman said: “Fruit juices and juice drinks
are safe. There is no read across between the levels of antimony
permitted in drinking water and those that might be acceptable in a
fruit juice or a juice drink.” He added: “The packaging is safe. The
data in the study does not confirm any conclusions about the
packaging and the authors themselves conclude that ‘further studies
are warranted’.”
[Byline: Donna Bowater]
—
Communicated by:
ProMED-mail Rapporteur Mary Marshall
[In the USA and perhaps in other countries such as those in the EU,
the drinking water allowable limits are below limits that may be
found in juices, other drinks or food. The belief is that water is
consumed on its own as well as used in cooking and therefore any
substances in water should have a lower limit to avoid accumulations.
This is possibly true in the EU. If it is, then the level in the
juice, even for children may not be as high as the various articles
want it to seem.
Several questions have been raised throughout this article, for which
in searching a number of sites, the answer could not be found. These
questions need to be answered to determine where the reality of the
safety of these levels is.
Antimony is around us in may forms and concentrations. The
concentration of antimony that is dissolved in rivers and lakes is
very low, usually less than 5 parts of antimony in 1 billion parts of
water (ppb). We cannot measure such small amounts without special
equipment. Antimony does not appear to accumulate in fish and other
aquatic animals. The concentration of antimony dissolved in one
polluted river where wastes from antimony mining and processing had
been dumped was as high as 8 ppb. Most of the antimony in the river,
however, was not dissolved, but was attached to particles of dirt.
Although antimony is used in solder for water pipes, it does not seem
to get into the drinking water.
Soil usually contains very low concentrations of antimony, less than
1 part of antimony in a million parts of soil (ppm). However,
concentrations close to 9 ppm have been found.
Food usually contains small amounts of antimony. You eat and drink
about 5 micrograms (5 millionths of a gram) of antimony every day.
The average concentration of antimony in meats, vegetables, and
seafood is 0.2-1.1 ppb. The antimony oxide that is added to many
materials for fire protection is very tightly attached to these
materials and does not expose people to antimony.
Antimony can enter your body when you drink water or eat food, soil,
or other substances that contain antimony. Antimony can also enter
your body if you breathe air or dust containing antimony. We do not
know if antimony can enter your body when it is placed on your skin.
A small amount of the antimony you eat or drink enters the blood
after a few hours. The amount and the form of antimony in the food or
water will affect how much antimony enters your blood. After you eat
or drink very large doses of antimony, you may vomit. This will
prevent most of the antimony from entering through the stomach and
intestines into your blood. Antimony in your lungs will enter your
blood after several days or weeks. The amount of antimony that will
enter your blood from your lungs is not known.
After antimony enters your blood, it goes to many parts of your body.
Most of the antimony goes to the liver, lungs, intestines, and
spleen. Antimony will leave your body in feces and urine over several
weeks. Exposure to 9 milligrams per cubic meter of air of antimony
for a long time can irritate your eyes, skin, and lungs. Breathing 2
milligrams per cubic meter of antimony for a long time can cause
problems with the lungs (pneumoconiosis), heart problems (altered
electrocardiograms), stomach pain, diarrhea, vomiting, and stomach
ulcers. People who drank over 19 ppm of antimony once, vomited. We do
not know what other health effects would occur to people who swallow
antimony. We do not know if antimony can cause cancer or birth
defects, or affect reproduction in humans.
Antimony can have beneficial effects when used for medical reasons.
It has been used as a medicine to treat people infected with
parasites. Persons who have had too much of this medicine or are
sensitive to it when it was injected into their blood or muscle have
experienced adverse health effects. These health effects include
diarrhea, joint and/or muscle pain, vomiting, problems with the blood
(anemia), and heart problems (altered electrocardiograms).
Portions of this comment have been extracted from: The Agency for
Toxic Substances and Disease Registry
http://www.atsdr.cdc.gov/toxprofiles/phs23.html
Mod.TG]
...................................tg/mj/mpp
http://www.freerepublic.com/focus/news/2462597/posts?page=19#19
It’s Christmas in sewing world (Puyallup, WA s
The News Tribune ^ | 2-27-10 | Cole Cosgrove
Posted on Tuesday, March 02, 2010 12:40:36 PM by STARWISE
On stage Friday at the Sewing & Stitchery Expo, sewing guru Linda MacPhee presented a fashion show of eclectic jackets. As a model twirled at the end of the catwalk, audience member LeeAnne Ulrich stood up from her folding chair, her jacket nearly identical to the model’s.
A must see thread, those fabrics are wonderful and the links will keep you up half the night. Links in the comments and in post 19.
Thanks to Starwise for starting the thread and letting me know.
granny
http://www.freerepublic.com/focus/chat/2462708/posts?page=14#14
Vitamins stored in bathrooms, kitchens may become less effective
Purdue University ^ | Mar 2, 2010 | Brian Wallheimer
Posted on Tuesday, March 02, 2010 3:05:56 PM by decimon
This message consists of the following:
1. Children’s Fork and Spoon Sets Recalled by Peachtree Playthings Due to Choking Hazard; Sold at Dollar Tree and Deals,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10148.html
2. Risk of Strangulation Prompts Recall to Repair Roman Shades by Lutron Electronics,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10149.html
3. Risk of Strangulation Prompts Recall to Repair Roman Shades and Roll-Up Blinds by Meijer,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10150.html
4. Daiso To Pay $2 Million Civil Penalty for Violations of Federal Safety Laws and to Stop Importing Children’s Products and Toys Into U.S.,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10151.html
This message consists of the following:
1. Children’s Fork and Spoon Sets Recalled by Peachtree Playthings Due to Choking Hazard; Sold at Dollar Tree and Deals,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10148.html
2. Risk of Strangulation Prompts Recall to Repair Roman Shades by Lutron Electronics,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10149.html
3. Risk of Strangulation Prompts Recall to Repair Roman Shades and Roll-Up Blinds by Meijer,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10150.html
4. Daiso To Pay $2 Million Civil Penalty for Violations of Federal Safety Laws and to Stop Importing Children’s Products and Toys Into U.S.,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10151.html
http://www.fda.gov/Safety/Recalls/ucm202787.htm
Castella Imports, Inc. Conducts Nationwide Recall of Castella Chicken Soup Base Because of Possible Health Risk
Contact:
Chris Valsamos, Vice President
631-231-5500
FOR IMMEDIATE RELEASE — March 02, 2010 - Castella Imports of Hauppauge, NY, is voluntarily recalling Castella Chicken Soup Base because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The product was made using hydrolyzed vegetable protein manufactured by Basic Food Flavors, Inc. Las Vegas, Nevada. Basic Food Flavors initiated a recall of the hydrolyzed vegetable protein due to Salmonella contamination.
Castella Chicken Soup Base is distributed nationwide to food service (25 lbs. product) and sold in retail stores (1 lb. product).
Castella Chicken Soup Base 1 lb. is packaged in an opaque plastic jar with a white cap, a gold seal, a light yellow label, and UPC code 7 50144 33000 5. The recalled lots are: 0912039918, 1001121915, 1002013074, and 1002194266. The expiration dates for the lots affected are 12-3-2010 through 2-28-2011.
Castella Chicken Soup Base 25 lb. is packed in an all white bucket, a yellow label, and UPC code 7 501144 3320 9. The recalled lots are: 0911259508, 0911259508A, 0912150738, 0912180973, 0912211087, 1001192342, 1001282925, 1002194267. The expiration dates for the lots affected are 11-25-2010 through 2-28-2011.
To date no illnesses have been associated with this product.
Consumers that have the product may return it to the place of purchase for a full refund. Consumers with questions may contact Castella Imports at 631-231-5500, Monday thru Friday 9:00 am to 5:00 pm Eastern Standard Time.
###
Photos: Product Labels1
RSS Feed for FDA Recalls Information2 [what’s this?3]
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1. http://www.fda.gov/Safety/Recalls/ucm202796.htm
2. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
3. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm
Page Last Updated: 03/02/2010
U.S. Census Bureau 2010 Census Campaign Warning
Original release date: March 3, 2010 at 11:21 am
Last revised: March 3, 2010 at 11:21 am
US-CERT asks users to be vigilant during the U.S. Census Bureau’s 2010
Census campaign and to watch for potential census scams.
According to the U.S. Census 2010 website, they began delivery of the
printed census forms to every resident in the United States on March
1, 2010. The only way to complete the census is by filling in the form
using pen and ink; in some instances, census takers will be visiting
households to complete the form face-to-face. It is important to
understand that the U.S. Census Bureau will not, under any
circumstances, be providing an online option to complete the 2010
census form.
US-CERT encourages all residents in the United States to take the
following measures to protect themselves:
* Review available information about the 2010 U.S. Census on the
website.
* Familiarize yourself with what information the U.S. Census Bureau
is collecting on the census form.
* Do not follow unsolicited web links of attachments in email
messages.
* Refer to the Recognizing and Avoiding Email Scams (pdf) document
for more information on avoiding email scams.
* Refer to the Avoiding Social Engineering and Phishing Attacks
document for more information on social engineering attacks.
Relevant Url(s):
http://www.us-cert.gov/cas/tips/ST04-014.html
http://www.us-cert.gov/reading_room/emailscams_0905.pdf
http://2010.census.gov/2010census/index.php
http://2010.census.gov/2010census/how/about-the-form.php
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - March 3, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Survey Assessed Sustainability of EQIP Practices
* Wisconsin Organic Production Report Released
* New Program Helps With Farm Management Decisions
* Report Explores Nontraditional Lamb Markets
* E-mail Listserves For Missouri Sustainable Agriculture
* Video Highlights Las Vegas Farmers Market
Funding Opportunities
* Farmers’ Market Promotion Program
* Healthy Communities Grant Program
* Energize Missouri Agriculture Program
Coming Events
* Nebraska Local Foods Network Conference
* Organic Blueberry Production Webinar
* University of Florida Bee College
News & Resources
Survey Assessed Sustainability of EQIP Practices
http://sustainableagriculture.net/blog/ranking-the-sustainability-of-the-environmental-quality-incentives-program-eqip/?utm_source=roundup&utm_medium=email
Results from a recent survey conducted by Tufts University, in cooperation with the National Sustainable Agriculture Coalition, demonstrate that a majority of the conservation practices funded by the Environmental Quality Incentives Program (EQIP) (http://sustainableagriculture.net/publications/grassrootsguide/conservation-environment/environmental-quality-incentives-program/) are ranked as advancing sustainability, while several rank as not advancing sustainability. The survey results and accompanying article are published in the most recent issue of the Journal of Soil and Water Conservation (http://www.jswconline.org/content/65/1/21A.extract). Of the 47 conservation practices that were considered by survey respondents, over 73% of the EQIP payments fell under the category of Advancing Sustainability, while over 26% of the EQIP payments fell under the category of Not Advancing Sustainability, including a number of irrigation and livestock waste-related practices.
Wisconsin Organic Production Report Released
http://www.cias.wisc.edu/crops-and-livestock/organic-agriculture-in-wisconsin-2009-status-report/
The Wisconsin Department of Agriculture and the University of Wisconsin-Madison have prepared a report on the status of organic agriculture in Wisconsin. Wisconsin’s organic agricultural industries — like virtually all sectors of agriculture — have felt the effects of the recession in our national economy. Yet despite the difficult economy, there is considerable reason for both pride and optimism for this important sector of our state’s agricultural industry. The accomplishments of this industry have been landmark, placing Wisconsin in a position of national prominence for the breadth and quality of its organic products.
New Program Helps With Farm Management Decisions
http://www.news.iastate.edu/news/2010/feb/Ifarmtools
A new, free, online tool to help farmers make better-informed operational decisions has been developed by software experts at Iowa State University. The program — I-FARM, found at http://www.i-farmtools.org/, — assists farmers, bankers, extension and cooperative people, and anyone else interested in finding out more about farm management, in understanding how to get the most out the land at the least cost. The I-FARM program allows farmers to input various aspects of their operation along with the location of their farm. The computer software then predicts and compares farming outcomes.
Report Explores Nontraditional Lamb Markets
There is a growing sentiment that the nontraditional lamb market is siphoning off an increasing portion of the commercial slaughter-lamb market away from traditional retail and foodservice sectors. This research was motivated, in part, by the discovery that there is a large statistical difference between the U.S. Department of Agriculture (USDA)-published lamb crop (plus losses) and USDA federally-inspected slaughter numbers. The report “Nontraditional Lamb Market in the United States: Characteristics and Marketing Strategies” (http://www.sheepusa.org/user_file/file_592.pdf) proposes to define, quantify and predict the growth of the nontraditional lamb market in the United States.
E-mail Listserves For Missouri Sustainable Agriculture
http://agebb.missouri.edu/mac/agopp/mac3.htm
The Community Food Systems and Sustainable Agriculture Program offer two great ways to learn more about sustainable agriculture programs in Missouri. We have two e-mail lists that you can subscribe to. Most people will only need to subscribe to one of the lists, but you may subscribe to both if desired.
SARA-L Sustainable Agriculture Restricted Announcement List
SUSTAINAG-L General Sustainable Agriculture Discussion for Missouri
SARA-L is for announcements only, and topics are restricted. No discussion is allowed. This list is for people who do not want lots of e-mail. SUSTAINAG-L is open for announcements and discussion.
Video Highlights Las Vegas Farmers Market
http://www.unce.unr.edu/news/article.asp?ID=1453
University of Nevada Cooperative Extension and other UNR researchers are teaming up to help Nevada communities establish more vibrant and sustainable farmers markets — giving Nevada’s growers new and better ways to get their produce into the hands — and mouths — of consumers. For Doug Taylor, a chef for Mario Batali, a restaurant in Las Vegas, the pursuit of locally grown organic produce led to the creation of the Molto Farmers Market. After connecting with local farmers, Taylor began working with the Cooperative Extension to connect local producers with local restaurants. The result was the Molto Farmers’ Market (http://www.youtube.com/watch?v=I0J0OLDrl2o), a weekly event that draws not only chefs but the general public.
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Farmers’ Market Promotion Program
http://www.ams.usda.gov/AMSv1.0/FMPP
The Farmers Market Promotion Program (FMPP) was created through a recent amendment of the Farmer-to-Consumer Direct Marketing Act of 1976. The grants, authorized by the FMPP, are targeted to help improve and expand domestic farmers markets, roadside stands, community-supported agriculture programs, agri-tourism activities, and other direct producer-to-consumer market opportunities.
Proposals are due April 15, 2010.
Healthy Communities Grant Program
http://www07.grants.gov/search/search.do?&mode=VIEW&flag2006=false&oppId=51353
The Healthy Communities Grant Program is seeking projects that: Target resources to benefit communities at risk (environmental justice areas of potential concern, places with high risk from toxic air pollution, urban areas) and sensitive populations (e.g. children, elderly, others at increased risk).
Proposals are due April 5, 2010..
Energize Missouri Agriculture Program
http://dnr.mo.gov/transform/energizemissouriagriculture.htm
In an effort to help farmers move toward more energy efficient and profitable operations, the Missouri Department of Natural Resources’ Division of Energy will use a portion of the Recovery Act funding to develop a $3 million energy efficiency cost-share grant program under Energize Missouri Agriculture. The program offers cost share grants to farm operators (owners or renters). Eligible items include purchased energy efficient equipment and hardware.
Proposals are due April 20, 2010.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Nebraska Local Foods Network Conference
http://ruralinitiative.nebraska.edu/nebraska_foods/about_us/upcoming_events.html?req=calendar/event&eventUniqID=19458-0—&month=3&day=1&year=2010
March 9, 2010
Lincoln, Nebraska
The NLFN strives to expand production and consumption of local foods in Nebraska. We’ll cover topics related to food safety, local foods markets, barriers that inhibit distribution of local foods, and much more.
Organic Blueberry Production Webinar
http://www.extension.org/article/26115
March 9, 2010
Managing blueberries organically requires additional production considerations, but may offer potential marketing opportunities. Join this webinar to learn about how the results of an organic blueberry production systems research study have provided insight on best planting methods, fertilization, irrigation, weed management, and economic considerations.
University of Florida Bee College
http://entnemdept.ifas.ufl.edu/honeybee/extension/bee_college.shtml
March 12-13, 2010
St. Augustine, Florida
The UF Bee College is a two day educational event open to all ages and experience levels. We will be hosting speakers from around the country and around the world. The mornings will offer a selection of lectures to choose from, and hand-on workshops will be offered in the afternoons. We have beginner and advanced tracks, and no-prerequisites to attend!
More Events (http://attra.ncat.org/calendar)
New & Updated Publications
Biochar and Sustainable Agriculture
http://attra.ncat.org/calendar/new_pubs.php/2010/03/01/biochar_and_sustainable_agriculture
Comparing Energy Use in Conventional and Organic Cropping Systems
http://attra.ncat.org/calendar/new_pubs.php/2010/02/24/comparing_energy_use_in_conventional_and_1
Grazing Contracts for Livestock (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/02/23/grazing_contracts_for_livestock_update
Question of the Week
What are the top energy efficiency measures for dairy farms to consider?
http://attra.ncat.org/calendar/question.php/2010/03/01/what_are_the_top_energy_efficiency_measu
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.
Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
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Newspaper pots. Just search in youtube and you can get a variety of instructions. Here is a simple one. http://www.youtube.com/watch?v=VW4t_6dTAvA
Melanie
In our area - South Texas - gardening has started for the season, although tentatively, since the farmer’s almanac predicts a very unusual March freeze this year.
For seed starters, here is a low or no cost idea. Use newspaper. Cut a strip roughly a little less than twice the height you want your finished starter pot to be. Roll it tightly at the actual height you want, around a narrow drinking glass, leaving an empty ‘tail’ of the tube off the edge. Then take that (glass and newspaper) and smash it into a slightly larger drinking glass. This will squash the bottom ‘tail’ hard, into a solid bottom. Depending on size and how lightweight or sturdy you want your starter pots to be, you can use a single strip of newspaper or a double strip, or more. When it is time to plant your seedlings in the ground, you can plant the complete little pot, because the roots can grow through the newspaper, which will disintegrate with the soil and water.... more quickly, the less newspaper you used. I hope I have explained this well enough, so you can understand what I mean.
As for other plant containers, I wonder how dog food bags would work for more permanent - for that season anyway - containers? They are pretty sturdy, and you could roll down the open top to make the sides thicker. Being flexible, they might not do as well for things that grow very tall or need firmer root protection, but I bet they would work fine for things like leaf lettuce, radishes, dill or squash or something like that. I’m thinking about all the 20 lb. and 50 lb. bags we buy!
Around our house, we use hanging plastic buckets ($3 from Tractor Supply), large plastic and metal tubs that were here when we moved in, a large decorative ‘tire’ planter that my son found for me at the dump!, and really just anything that will hold soil. I use tin cans (regular or gallon sized) for herbs sometimes, and also to give starter plants to friends.
I used to visit a blog where they had photos of their back yard with discarded ice chests filled with beautiful, healthy, growing plants. I don’t know about you, but here with long stretches of highway, there are frequently styrofoam ice chests that have blown off of pick-ups, along the side of the road. It is one way of recycling those abominations for good use.
I guess you could visit yard sales and see what you could find there that could hold soil. Also, I’m wondering how much plastic storage containers cost...? Maybe those would be cost effective considering the size.
We also have three raised beds. One - made of cement - was here already, and then my husband made two from timbers. Also, just regular ‘in the ground’ garden plots.
One thing I did was to buy horse poop from my grandson’s delivery business last summer, spread it out in a good area, and cover it all with back plastic until just a week ago. Now that area is completely clear of weeds and grass and ready to be planted as soon as we can. I am hoping the black plastic cooked all the weed seeds and that it will be fairly free of competition with my veggie plants. My grandson is 7 years old, and gathers and sells this ‘organic fertilizer’ at 75 cents a bucket. He does a pretty good little bit of business!
Well, I hope you can make sense of my ‘ramble’. Good luck with your garden this year.
Wanda in South Texas
I have been making starter pots for the past few years using toilet paper or
paper towel rolls. I cut them the height I want them to be, the slit the
bottom and fold it up to keep the soil in. Put your soil and seed in and
keep it watered. When you’re ready to plant, put the paper towel roll and
all in the ground.
Homesteader News is a free online newspaper written by homesteaders for homesteaders.
IN THIS ISSUE:
Amish Homesteaders
Katherine Yarber- Learn CPR and save a life!
Krystal Beers- Sun Dried Tomatoes & Versatile pumpkins
Shannon Rizzo- Ordering Seeds
Tanya Kelley- How to NOT get a horse!
Survival skills- Ice Storm of ‘09 and Kerosene Heaters
Maggie Mae- Container Gardening
Yvette Allen- Cold Frames and Wood Carving
Greg Wilson- The Color of the Wind
Homeschooling- by Tracy and Wende
Homestead Humor- Hillbilly Hot Tub and Plow Fishing
Tool Shed- Install your own septic tank and drain field
http://www.homesteadernews.com
To visit your group on the web, go to:
http://groups.yahoo.com/group/hillbillyherbalism/
Foodborne illness costs US $152 billion annually, landmark report estimates
Pew Health Group ^ | Mar 3, 2010 | Unknown
Posted on Wednesday, March 03, 2010 5:44:37 AM by decimon
http://www.freerepublic.com/focus/chat/2463092/posts?page=3#3
[There have been too many of these reports, in the last week or so....granny]
http://www.fda.gov/Safety/Recalls/ucm202961.htm
Homemade Gourmet Voluntarily Recalls “Tortilla Soup Mix” Because of Possible Health Risk
Wed, 03 Mar 2010 18:45:00 -0600
Homemade Gourmet of Canton, Texas is voluntarily recalling approximately 320 packages of 1.96 oz Tortilla Soup Mix, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
For anyone interested in small cabin building I put together a video of pics from my book that might help people visualize the construction process a little better:
http://www.youtube.com/watch?v=qghZ2ao7GKM
Also included a couple of songs I wrote.
LaMar
http://www.simplesolarhomesteading.com
We don¡¯t have a lot of redbud here, but you sure can¡¯t miss the few that we do have. Next to the flowering quince,(Chaenomeles speciosa, which is edible too), it¡¯s the most spectacular thing in bloom right now.
Here in the west, we are blessed with the native species (Cercis occidentalis), while folks in the east get it¡¯s fraternal twin C. canadensis. The beautiful deep pink color of the redbud flower comes from the presence of large amounts of anthocyanins, which are known to be beneficial antioxidants in humans. Green developing seeds contain proanthocyanides, and high concentrations of the fatty acids linoleic and alpha-linolenic acid, (There is evidence that ¥á-linolenic acid is related to a lower risk of cardiovascular disease and certain types of epilepsy.)
And luckily, they¡¯re yummy to boot.
Here¡¯s a recipe for redbud-sage muffins for next Sundays brunch.
Redbud-Herb Muffins
2 cups redbuds
2 tablespoons minced fresh sage or rosemary leaves
¨ö cup sugar or sweetener of your choice.
Minced zest of 1 lemon
1 ¨ö cups unbleached or all-purpose
2 teaspoons baking powder
¨ö teaspoon baking soda
¨ù teaspoon salt
1 large egg
3/4 cup milk
2 tablespoons oil
1 tablespoon lemon juice
Topping:
1 tablespoon sugar
¨ö teaspoon ground cinnamon
Preheat oven to 375¡Æ
In bowl #1, combine redbuds, herb, sugar, zest. Let sit 30 minutes.
In bowl #2 Sift flour, powder, baking soda, salt large bowl.
In bowl #3 Combine egg, yogurt, milk, oil, lemon juice.
Pour #1 into #2 and toss.
Add #3, stirring just dry ingredients are moistened. Do not over mix.
Fill your muffin tins 3/4 full.
Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack.
[Yes, I went back to the original recipe and that is the way the amounts are listed, might be wise to just add the redbuds to your favorite muffin recipe, I think I can find some to post.............granny]
To visit your group on the web, go to:
http://groups.yahoo.com/group/hillbillyherbalism/
http://www.recipelink.com/mf/0/9385
Assorted Muffin Recipes - Part 2 of 2
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Chip Muffins
Lemon Tea Muffins
Almond Peach Muffins
Snappy Ginger Muffins
Pumpkin Coconut Muffins With Cream Cheese Filling
Mini Dinner Muffins
Rich Corn Bread Muffins
Best Ever Banana Muffins
Peanut Butter Muffins
Cinnamon Doughnut Muffins
Peanut Butter Muffins
Sunny Banana Bran Muffins
Double Apple Corn Muffins
Cinnamon Muffins
Poppyseed Bread
Pumpkin Chip Muffins
Fresh Ginger Muffins
Tropical Banana Cream Muffins
Family Sampler Brown Sugar Muffins
Mandarin Orange Muffins
Mother’s Applesauce Muffins
Dried Cherry Muffins
Lemon Tea Muffins
English Muffins
Pesto Muffins and Variations:
....Pesto and Pine Nut
....Pesto and Prawn:
Betsy, NY
Newsgroups: rec.food.recipes
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake
at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light and lemon-colored, about 3
minutes. In large bowl cream butter and sugar. Fold in yolks. Combine
flour, baking powder and salt; add to creamed mixture alternately with
lemon juice and peel, stirring until combined. Beat egg whites until
stiff peaks form; fold into batter. Fill greased or paper-lined muffin
cups 2/3 full. Combine topping ingredients and sprinkle over muffins.
Bake at 350 degrees F. for 20-25 minutes or until muffins test done.
Yields 24 mini-muffins or 8 standard muffins.
Almond Peach Muffins
1 1/2 c. flour
1 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1/2 tsp. vanilla
1/8 tsp. almond extract
1 1/4 c. chopped peeled fresh peaches (or a 16 oz. can of peaches,
drained and chopped)
1/2 c. almonds, chopped
In a large bowl combine flour, sugar, salt, and baking soda. In another
bowl beat eggs, oil, and extracts; stir in dry ingredients just until
moistened. Fold in peaches and almonds. Fill greased or paper-lined
muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes. Yields
about 12 standard size muffins.
Snappy Ginger Muffins
1/2 c. vegetable oil
1/4 c. sugar
1/4 c. brown sugar
1 c. molasses
1 egg
3 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 c. water
In bowl, beat the oil and sugar. Beat in molasses and egg. Combine the
dry ingredients; stir into the molasses mixture alternately with the
water. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350
degrees F. for 20-25 minutes. Yields 20 standard size muffins.
1 8-ounce package cream cheese, softened
1 beaten egg
2 tablespoons sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 beaten eggs
1 1/4 cups canned pumpkin
1/4 cup cooking oil
1/2 teaspoon vanilla
1. Grease twenty-four 2 1/2-inch regular-size muffin pans or twelve 3
1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.
2. For filling: In a small bowl, beat together cream cheese, the 1 egg and
the 2 tablespoons sugar; set aside.
3. For topping: In a small bowl, stir together the coconut, nuts, 3
tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, 2 cups sugar, baking powder, 2
teaspoons cinnamon, salt and baking soda. Make
a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla.
Add to dry ingredients. Stir till mixture is just moistened.
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a
heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.
7. Bake the regular-size muffins in a 375ƒ oven for 20 to 25 minutes; bake
the jumbo-size muffins in a 350ƒ oven for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.
Cool for a few minutes on wire racks and serve warm. Makes 24 regular-size or 12 jumbo-size muffins.
MINI DINNER MUFFINS
1 stick butter, melted
1 c. sour cream
1 c. self-rising flour
Mix all ingredients. Spoon into lightly greased mini-muffin pan. Bake at 450
degrees for 15 minutes.
Subject: Corn Bread Muffins
ich Corn Bread Muffins (cribbed from the Fannie Farmer Cookbook)
1 c. yellow cornmeal
1 c. flour
4 T sugar
1 t. baking soda
2 t. cream of tartar
3/4 t. salt
1 c sour cream
1/4 c. milk
2 eggs, well beaten
4 T butter, melted
1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan.
2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and
salt and mix well.
3. Quickly add the sour cream, milk, eggs and butter. Stir just to
mix.
4. Pour the batter into the cups about three-quarters full. You
should have 12 muffins.
3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter
Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.
I also remember my mother used to add brown sugar to the tops
of the muffins before baking. This made them crunchy on top,
but I haven’t tried it myself.
Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not
much publication information included)
Peanut Butter Muffins
2 eggs
1/3 cup sugar
1 cup milk
1/4 cup peanut butter
2 cups buttermilk baking mix
3 tablespoons jam
In a large mixing bowl, beat eggs, sugar, milk and peanut butter until
smooth. Stir in baking mix. Fill greased or paper-lined muffin cups
two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375’F for 15-20
minutes or until muffins test done. Cool in pan 10 minutes before
removing to a wire rack Yield: about 12 muffins.
Cinnamon Doughnut Muffins
(by Sharon Pullen)
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, slightly beaten
3/4 c. milk
Jam
TOPPING:
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
In a large bowl combine dry ingredients. Combine oil egg & milk; stir
into dry ingredients just until moistened. Fill greased or paper-lined
muffin cups half full; place 1 teaspoon of jam on top. Cover jam with
enough batter to fill cups 3/4 full. Bake at 350 degrees F 20-25
minutes. Place melted butter in small bowl; combine cinnamon & sugar in
another bowl. Immediately after removing muffins from oven dip tops in
butter then in cinnamon-sugar. Serve warm. Yields about 10 standard size
muffins.
PEANUT BUTTER MUFFINS
1/4 c. butter
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 c. sugar
1/2 c. brown sugar
1/2 t. salt
2 eggs, beaten
1 c. buttermilk
2/3 c. chunky peanut butter
2 t. vanilla
Preheat oven to 350 degrees. Grease muffin tins. Melt butter and let cool.
Mix dry ingredients in a medium bowl. In another medium bowl, whisk the
eggs, buttermilk, peanut butter, vanilla dn melted butter.
Make a well in the middle of the dry ingredients and mix with a few strokes
as possible. Don’t over mix. Spoon the batter into the muffin tins. Bake for
10 minutes. Makes 10 muffins.
From GLORIA’S GLORIOUS MUFFINS
Sunny Banana Bran Muffins
Dry ingredients
1 C Whole wheat pastry flour
1 C Whole wheat flour
1/2 C unbleached white flour
1 C Wheat bran
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 C roasted sunflower seeds
Wet ingredients
3 C mashed ripe bananas (about 6 whole)
1/2 C Canola oil
1 Egg
1/4 C honey, warmed
3/4 tsp vanilla extract
1 tsp grated lemon rind
Preheat oven to 375 degrees Measure and sift all the fry ingredients
EXCEPT THE SUNFLOWER SEEDS together in a large mixing bowl. Sift a second time. Add the sunflower seeds and toss. Set aside. puree the bananas in the food processor with the puree blade. The bananas should measure about 3 cups. Add the remaining wet ingredients and pulse to blend. pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. Spoon the batter into greased or papered baking tins. Fill each cup nearly to the top. Bake for 15-20 minutes. Cool in the baking tins for at least 10 minutes. Remove from the tins and brush the top of each muffin with Canola oil.
Newsgroups: rec.food.recipes
Double Apple Corn Muffins
Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Muffins
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
1 Tbls Baking Powder
1/2 Tsp Salt
2 Slightly Beaten Eggs
2/3 Cup Applesauce
1/2 Cup Milk
1/4 Cup Oil
1 Lg Apple, Peeled And Finely Chopped
Stir together four, cornmeal, sugar, baking powder and salt and set aside.
Combine eggs, applesauce, milk and oil; stir into dry ingredients just
until moistened. Add apple. Spoon into greased muffin pans filling 2/3
full. Bake in 425F oven 15 to 20 minutes.
Cinnamon Muffins
1/3 c. shortening (I use oil)
1/2 c. sugar
1 egg
1 1/2 c. cake flour (I use regular flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1/2 c. melted butter
Cream first 3 ingredients. Combine dry ingredients and add to creamed
mixture alternately with milk; mix well. Fill greased muffin pans 2/3
full. Bake at 325 degrees F. for 20-25 minutes or until golden. Let
cool 3-4 minutes. Meanwhile combine sugar and cinnamon. Roll muffins in
melted butter and then in cinnamon-sugar mixture.
TIP: It is best to avoid getting the butter and cinnamon on the bottom of
the muffins if possible. Makes 8-10 muffins.
These work really good to make the night before and store in a sealed
container on the counter until morning.
Poppyseed Bread
3 c. flour
2 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbls. poppyseeds
1 1/2 c. milk
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring (found with the spices and other flavorings)
Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees F.
for 1 hour or until tested done with toothpick. Cool in pans for 10
minutes, remove from pans, and cool completely.
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full.
Bake at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
These are excellent and everyone I have ever served them to loved them.
Newsgroups: rec.food.recipes
Title: Fresh Ginger Muffins
Categories: Breads, Muffins
Yield: 16 servings
2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled
ginger until it is in tiny pieces; or hand chop into fine pieces.
(You should have 1/4 cup; it is better to have too much ginger than
too little.) Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has melted and the
mixture is hot. Don’t walk away from the pan—this cooking takes only
a couple of minutes. Remove from the stove and let the ginger mixture
cool. Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small bits; or chop
the lemon zest and pith by hand and then add the sugar. Add the lemon
mixture to the ginger mixture. Stir and set aside. Put the butter in
a mixing bowl and beat a second or two, add the remaining 1/2 cup
sugar, and beat until smooth. Add the eggs and beat well. Add the
buttermilk and mix until blended. Add the flour, salt and baking
soda. Beat until smooth. Add the ginger-lemon mixture and mix well.
Spoon the batter into the muffin tins so that each cup is 3/4 full.
Bake 15 to 20 minutes. Serve warm.
Tropical Banana Cream Muffins
Recipe By : Land of Lakes Collection
Serving Size : 12 Preparation Time :0:00
1 1/4 Cups Whole Wheat Flour
1 Cup Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
2 Eggs
1/2 Cup Firmly Packed Brown Sugar
2/3 Cup Creamy Blend 1 Or 2
2 Ripe Bananas — Mashed
2 Teaspoons Grated Lime Rind
2 Teaspoons Lime Juice
1/4 Cup Coconut Flakes
Heat oven to 350 F.
In a large bowl combine whole wheat flour, baking powder, baking soda,
salt, cinnamon and ginger; set aside. In a small mixer bowl beat eggs
on medium high speed until frothy. Add brown sugar, Creamy Blend,
bananas, lime peel and lime juice. Beat at medium speed, scraping bowl
often, until smooth, 1-2 mins. By hand, stir banana mixture into flour
mixture until well mixed.
Spoon batter into 12 paper-lined muffin cups. Sprinkle tops with coconut.
Bake for 20-25 mins or until wooden pick inserted in center comes out clean.
Cool on wire cooling rack.
Per serving: 151.1 Calories; 1.6g Fat (9.5% calories from fat); 4.5g
Protein;
30.5g Carbohydrate; 31mg Cholesterol; 305mg Sodium
Family Sampler Brown Sugar Muffins
Recipe By : Women’s Day Magazine (late 1980’s)
Serving Size : 12 Preparation Time :0:30
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar — packed
1 large egg
1 cup milk
1/2 cup margarine — melted
Mix flour, baking soda, salt and brown sugar in medium bowl. In separate
small bowl, beat egg, milk and margarine. Add all at once to flour mixture;
beat to mix well. Spoon batter into 12 greased or paper-lined 2-1/2-inch
muffin cups, filling each about 2/3 full. Bake in 350ƒF oven about 20
minutes or until browned.
Mandarin Orange Muffins
Recipe By : North County Journal, 2/1/95
Serving Size : 18 Preparation Time :0:30
11 ounces mandarin oranges in juice — or in syrup
1 tablespoon orange extract
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 whole egg — well beaten
8 ounces sour cream
1/3 cup butter or margarine — melted
1/2 cup pecans — chopped
Preheat oven to 400ƒF. Line muffin pans with paper liners.
Drain orange segments, reserving liquid. Add orange extract and enough
water to liquid to make 1 cup.
In large bowl, combine flour, baking powder, baking soda, salt, brown
and granulated sugars.
In separate bowl, combine egg, sour cream, orange liquid and butter. Add to dry ingredients with oranges and pecans. Stir just until moistened.
Fill lined muffin cups 2/3 full. Bake in preheated oven 20-25 minutes.
Makes 1-1/2 dozen muffins.
Newsgroups: rec.food.baking
Mother’s Applesauce Muffins
Recipe By : adapted from Taste of Home magazine, Feb/Mar 1997
Serving Size : 24 Preparation Time :0:50
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine — melted
2 cups applesauce
2 large eggs
2 tablespoons vanilla extract
1 cup raisins, seedless
In a large bowl, combine flour, sugar, cinnamon, allspice, baking soda
and salt; set aside.
In a 1-quart bowl or glass measure, melt butter or margarine. Beat in
applesauce, eggs and vanilla. Stir the mixture into the dry ingredients
just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at
350ƒF for 20 to 25 minutes or until muffins test done. Cool in pans 10
minutes; remove muffins from the pans and place them on a wire rack to
finish cooling.
Makes 24 muffins.
(The original recipe did not contain salt. It also specified that the
butter or margarine be softened, then creamed with the sugar. Then the
eggs, applesauce and vanilla were beaten into the butter mixture. -jlw)
These are from The New Basics Cookbook by Julee Rosso & Sheila Lukins:
DRIED CHERRY MUFFINS
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set aside to soak
for 30 minutes. Preheat the oven to 350 degrees. Generously butter 18
muffin cups or line them with paper liners. In a large bowl, sift together
the flour, baking powder, baking soda, and salt. In another bowl, cream
together the butter and sugar. Add the eggs and mix thoroughly. Make a
well in the center of the dry ingredients, and spoon the cherries and
buttermilk into it. Then add the butter-sugar mixture. Mix until
thoroughly blended - but do not overmix. Fill the cups two thirds full
with the batter, and bake until a toothpick inserted in the center comes
out clean, 18 to 20 minutes. Transfer the muffins to a wire rack and
allow them to cool.
Makes 18 muffins
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light & lemon-colored, about 3
minutes. In large bowl cream butter & sugar. Fold in yolks. Combine
flour, baking powder & salt; add to creamed mixture alternately with
lemon juice & peel, stirring until combined. Beat egg whites until stiff
peaks form; fold into batter. Fill greased or paper-lined muffin cups
2/3 full. Combine topping ingredients & sprinkle over muffins. Bake at
350 degrees F. for 20-25 minutes or until muffins test done. Yields 24
mini-muffins or 8 standard muffins.
English Muffins (makes 16)
1 2/3 c. milk
2 1/2 T. butter
1 pkg. yeast
1 heaping T. sugar
1/3 c. warm water
1 egg
2 t. salt
1 T. vinegar
5 cups unbleached flour
cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool. Combine the yeast,
water, and sugar. Allow to proof for a few minutes. Combine the
cooled milk mixture with the yeast mixture in large bowl. Add the egg,
salt, and vinegar, along with half the flour and mix at medium speed
for about 5 minutes. Add in remaining flour and mix well. The mixture
will be pretty sticky. I let the mixer do the kneading for me for
about 5 more minutes.
Cover and allow to rise in draft-free area for 1 hour.
Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie
sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into
your hand and form a ball. Flatten and place in cornmeal, turning
once. Place muffin on the greased cookie sheet and flatten to a 3 inch
circle. Allow muffins to rise for about 8 minutes.
Heat a griddle or skillet on top of the stove. You should use
medium-low heat. Place the muffins on the griddle and cook 7 minutes
on each side. Allow to cool completely.
* The recipe says to lightly oil the griddle, but I use our cast iron
griddles that are so well-seasoned that I don’t add extra oil and they
cook just fine.
PESTO MUFFINS
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this
into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.
http://www.recipelink.com/mf/24/693
GO-FURTHER HAMBURGERS
1 egg, slightly beaten
1/3 cup water
3 slices bread, cubed or crumbs.
1/4 cup onion, finely chopped.
1 teaspoon Worcestershire sauce. . .
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground beef
1 tablespoon fat
Mix ingredients except beef and fat. Add beef and mix thoroughly. Shape into 12 thin or six thick burgers.
Heat fat in a heavy frypan over moderate heat.
Brown burgers on both sides, turning once. Reduce heat and continue cooking, if needed, until meat is no longer pink when a knife is inserted into the center. Thin burgers take about 8 minutes total cooking time and thick ones, about 16 minutes.
For broiled hamburgers:
Place burgers on broiler rack. Broil, turning once. Thin hamburgers take about 8 minutes total cooking time and thick ones about 16 minutes.
VARIATIONS:
MEATY BURGERS:
Omit the onion and Worcestershire sauce. Add 1 1/2 teaspoons of a seasoned salt instead of 1 teaspoon salt.
CHILIBURGERS:
Omit onion and Worcestershire sauce. Add 1 teaspoon chili powder, 2 tablespoons catsup, and 1 teaspoon prepared mustard to the bread mixture.
SMOTHERED BURGERS:
After cooking “go-further” hamburgers, add a 1 (10 ounce) can of celery, mushroom, or other condensed cream soup. Cover and simmer for 20 minutes. Add a little water if a thinner sauce is desired.
VEAL OR LAMB PATTIES:
Use veal or lamb for the meat. Shape into cakes 1 inch thick. Cooking time will be about the same as for hamburgers.
Makes 6 servings, 1 medium or 2 small burgers each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
MSG URL: http://www.recipelink.com/msgid/24693
PEANUT BUTTER BARS
1 1/2 cups sugar
1 cup butter, softened
1/2 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups flour
Preheat oven to 375 degrees F. Lightly grease a 13x9-inch baking pan.
Cream together first five ingredients. Gradually add flour. Mixture will be thick like cookie batter.
Turn into 9 x 13 inch baking pan. Oil hands and smooth batter out.
Bake 10 minutes at 375 degrees F.
RICH CHEWY PEANUT BUTTER BARS
1 cup White Lily all-purpose flour
1 1/2 tsp. boiling water
1/2 tsp. salt
1/2 cup peanut butter, smooth or chunky
1/2 cup butter or margarine
1 1/2 cups sugar
2 eggs
1 tbsp. vanilla
Preheat oven to 350 degrees F. Grease and flour a 13x9 inch baking pan.
Combine flour, baking powder and salt; set aside.
Heat peanut butter and butter or margarine together until melted. Stir in sugar, eggs and vanilla until well blended. Add flour mixture and stir just until combined. Spread batter into prepared pan.
Bake 25 to 30 minutes. Cool on wire rack and cut into bars.
Makes about 3 dozen (1 1/2 x 2 inch) bars
RICH PEANUT BUTTER BARS
1/2 cup peanut butter
1/2 cup butter or margarine
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup self rising flour
Heat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
Melt peanut butter and butter in bowl over hot water. Add remaining ingredients. Stir until blended. Spread in prepared pan.
Bake at 350 degrees F for 25-30 minutes. Cool and cut into squares.
Makes 2 dozen squares
Source: Community cookbooks, unknown titles
Betsy
MSG URL: http://www.recipelink.com/msgid/24678
http://www.fda.gov/Safety/Recalls/ucm202978.htm
Earth Island Announces Voluntary Recall on Select Follow Your Heart Products that Contain Natural Flavor Because of Possible Health Risk
Contact:
Sheena Bliss, Earth Island
(818) 725-2820
FOR IMMEDIATE RELEASE – Chatsworth, CA – March 3, 2010 - Earth Island is conducting a voluntary recall on its distribution of the following Follow Your Heart brand products as a precautionary measure due to possible Salmonella contamination of a natural flavor from one of our suppliers.
The recalled products contain natural flavor supplied by Basic Food Flavors of Las Vegas, Nevada. Follow Your Heart deli products are sold at grocery and health food stores and served in commissaries in the Southern California region. Follow Your Heart dressings are sold in grocery and health food stores nationwide.
Products included in the recall are:
PRODUCT
USE BY DATES
BARCODE
Follow Your Heart BBQ Braised Tofu – 10 oz 11/10/09 through 03/09/10 0-49568-01001-4
Follow Your Heart BBQ Braised Tofu – 8 lb 11/10/09 through 03/09/10 0-49568-07025-4
Follow Your Heart Cheezy Garlic Pasta – 8 oz 11/10/09 through 03/06/10 0-49568-01006-9
Follow Your Heart Cheezy Garlic Pasta – 7 lb 11/10/09 through 03/06/10 0-49568-04006-6
Follow Your Heart Curried Tofu – 10 oz 11/10/09 through 03/09/10 0-49568-01010-6
Follow Your Heart Curried Tofu with Rice – 7 lb 11/10/09 through 03/09/10 0-49568-04011-0
Follow Your Heart Heartsmart Burger – 7 oz 11/10/09 through 03/19/10 0-49568-01098-4
Follow Your Heart Kung Pao Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01023-6
Follow Your Heart Kung Pao Tofu with Rice – 7 lb 11/10/09 through 03/08/10 0-49568-04003-5
Follow Your Heart Savory Tofu Saute – 10 oz 11/10/09 through 03/10/10 0-49568-01038-0
Follow Your Heart Savory Tofu Saute – 7 lb 11/10/09 through 03/10/10 0-49568-04014-1
Follow Your Heart Smoked “Chicken” Pasta – 8 oz 11/10/09 through 03/14/10 0-49568-01076-2
Follow Your Heart Smoked “Chicken” Pasta – 7 lb 11/10/09 through 03/14/10 0-49568-04076-9
Follow Your Heart Sweet & Sour Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01430-2
Follow Your Heart Sweet & Sour Tofu – 7 lb 11/10/09 through 03/08/10 0-49568-04430-9
Follow Your Heart Thai Peanut Tofu – 10 oz 11/10/09 through 03/08/10 0-49568-01028-1
Follow Your Heart Thai Peanut Tofu Wrap – 12 oz 11/10/09 through 03/11/10 0-49568-01034-2
Follow Your Heart Thai Peanut Braised Tofu – 8 lb 11/10/09 through 03/08/10 0-49568-04407-1
Follow Your Heart Texas Tofu – 10 oz 11/10/09 through 03/12/10 0-49568-01037-3
Follow Your Heart Veggie Burrito with Cheese – 12 oz 11/10/09 through 03/05/10 0-49568-01070-0
Follow Your Heart Low Fat Veggie Burrito – 12 oz 11/10/09 through 03/05/10 0-49568-01069-4
Follow Your Heart Beef Al Jus – 224 oz 11/10/09 through 03/19/10 N/A
Follow Your Heart Organic Creamy Ranch Dressing – 12oz JUN 14 10, JUN 21 10 0-49568-66012-7
Follow Your Heart Organic Creamy Ranch Dressing – 32oz JUN 14 10, JUN 21 10 0-49568-66032-5
Follow Your Heart Organic Creamy Ranch Dressing – 128oz JUN 14 10 0-49568-66128-5
Trader Joe’s Organic Creamy Ranch Dressing & Dip – 12oz JUN 13 10 0069-6890
(Trader Joe’s Organic Creamy Ranch Dressing & Dip—affected code is limited to product sold at Arizona, Las Vegas, New Mexico and Southern California stores.)
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information on Salmonella bacteria, please visit the Centers for Disease Control and Prevention’s website at http://www.cdc.gov1. For a list of various company recalls and for more information on the FDA’s ongoing investigation, please visit the FDA’s website at www.fda.gov2.
No illnesses to date have been reported.
No other Follow Your Heart products are included in the recall.
Consumers who have purchased any of these products are urged to return them to the place of purchase for a full refund. Consumers with questions about the recall may contact Sheena Bliss at (818) 725-2820 or via email at Sheena@followyourheart.com between the hours of 10am and 6pm PST.
###
RSS Feed for FDA Recalls Information3 [what’s this?4]
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Links on this page:
1. http://www.cdc.gov
2. http://www.fda.gov
3. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
4. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm
Page Last Updated: 03/03/2010
China: Three jailed for toxic dairy food in Shanghai
Posted on March 03, 2010 at 09:33 AM
A Shanghai court Wednesday sentenced three people to jail terms of three to five years for their roles in the production and sale of melamine-tainted dairy products.
Full Story
http://www.chinadaily.com.cn/china/2010-03/03/content_9533736.htm
Some of the milk flavoring was found to contain up to 34.1 mg of melamine per kilo, much higher than the government permitted maximum level of 2.5 mg per kilo
Happy Saint Patrick’s Day!
Congratulations to Lunch on the Bus Grand Prize Winner Susan Layrock
from the Judsonia Elementary School in Judsonia Arkansas. I’m looking
forward to meeting Susan and to joining her and three of her friends for
lunch on the tour bus when I’m in Little Rock, Arkansas.
http://janbrett.com/contest_2010/lunch_on_the_bus_contest_spring_winners.htm
Special fun projects for Saint Patrick’s Day:
~ Saint Patrick’s Day Rainbow Coloring Page
http://www.janbrett.com/saint_patricks_coloring_rainbow.htm
~ Happy St. Patrick’s Day Coloring Placemat
http://www.janbrett.com/place_mats/happy_st_patricks_coloring_place_mat.htm
~ St. Patrick’s Day in the Morning Lesson Plan
http://www.janbrett.com/piggybacks/alicia_thomas_saint_patricks_day.htm
~ St. Patrick’s Day Cursive Bookmarks
http://www.janbrett.com/bookmarks/bookmarks_saint_patricks_day.htm
~ St. Patrick’s Day Printed Bookmarks
http://www.janbrett.com/bookmarks/bookmarks_saint_patricks_day_printed.htm
~ St. Patrick’s Day E-Mail Postcards
http://www.janbrett.com/vcards/gbrowse.php?cat_id=9
~ A Leprechaun Takes a Hedgie Ride Coloring Page
http://www.janbrett.com/leprechaun_takes_a_hedgie_ride.htm
~ Hedgehog Leprechaun Coloring Page
http://www.janbrett.com/saint_patricks_coloring.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