http://www.newfluwiki2.com/showDiary.do?diaryId=704
Canned Meats and TVP
by: KathyinFL
Wed Jan 17, 2007 at 10:10:03 AM EST
Canned meats and TVP are very useful in the emergency pantry.
KathyinFL :: Canned Meats and TVP
However, you don’t want anything in your pantry to become monotonous. The recipes in this diary use canned meat and/or TVP (textured vegetable protein considered by many to be a acceptable meat substitute) as one of their primary ingredients.
[snippet of very long page of recipes]
Salmon and Corn Cakes
Salmon and Corn Cakes
1 can (6 oz size) pink salmon, not drained
1 can (8 oz size) whole kernel corn, drained
21 saltine crackers, crushed fine
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 egg
4 teaspoons oil
In a medium bowl, mash salmon, including liquid, skin and bones. Add corn, most of the cracker crumbs, onion, bell pepper and egg; stir until well blended.
Spread remaining crumbs on a plate.
Shape salmon mixture into patties; coat on both sides with crumbs.
Heat oil in large nonstick skillet over medium heat. Fry patties 3 minutes on each side,until nicely browned.
Canned Ham Recipes
If you are using a pre-cooked canned ham the thermometer in this recipe probably isnt needed.
Bar-b-qued Canned Ham and Peaches
1 - 3 pound canned ham
1/2 cup brown sugar
1/2 cup chili sauce
1 tablespoon lemon juice
3 teaspoons Worchester sauce
1/2 teaspoon chili powder
1/2 cup water
5 medium peaches, peeled and halved (or use large can of peach halves)
Remove any gelatin from ham. Place ham in 12” baking dish; insert meat thermometer into center of ham. Bake at 325 degrees for one hour and twenty minutes. Meanwhile, in a saucepan over medium heat, heat to boiling, chili sauce, lemon juice, Worchester sauce, chili powder and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well. Spoon peaches into baking dish and pour remaining sauce over ham. Bake ham and peaches about twenty minutes longer, basting occasionally with sauce, until thermometer reaches 140 degrees. Place ham on warm platter; arrange peaches around it.
Yields: 10 to 12 servings Preparation time: 3 hours
Breakfast “Stuff”
1 Lb. any canned meat
1 Pkg. Onion Soup Mix
1 Can Corn (drained, but save liquid for later use)
5 Large Potatoes (from canned if you don’t have fresh)
Water
Brown meat in oil. Drain. Add onion soup mix, water (approx. 1 cup), salt, pepper and potatoes. Cover and simmer until potatoes are tender. Add corn. Serves approximately 4.
Ham with Cherry Sauce Recipe
1 canned ham
1 (10 ounces) jar apple or guava jelly
1 tablespoon prepared mustard
1/3 c. pineapple juice
2 tablespoons dry white wine
1 (1 pound 5 ounces) can cherry pie filling
1/2 cup light raisins
Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds. Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes. Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes. In saucepan, heat one 1-pound 5-ounce can cherrry pie filling and 1/2 cup light raisins to boiling. Stir occasionally. At end of heating time, transfer ham to a platter. Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder. Yield: 3 cups sauce
Garlic Cheese Grits With Ham
1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste
Put water in a big pot, don’t salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt. This should keep without refrigeration for 24 hours for leftovers.
Spanish Ham / Rice
2 Cups of diced, cooked Ham or 1 can of SPAM, diced
1/2 Onion, chopped
1 Package of Lipton Spanish Rice Mix
1 Can Diced Tomato-save liquid
1 Can Tomato Sauce
1 Bell Pepper - diced (optional)
Salt/Pepper/Onion Powder to taste
Sauté onions, bell peppers and Ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.
Sweet n’ Sour Ham and Beans
1 - 16 oz. Canned ham
onion flakes equivalent to 4 fresh onions
1 cup brown sugar (packed)
1/2 cup vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. garlic powder
4 cans assorted beans of your choice (green, wax, butter, red, kidney, pinto, even baked beans)
2-3 T vegetable oil
2 tsp. soup base (or to taste) water
Saute onion flakes in oil. Add brown sugar, vinegar, mustard, salt, and garlic powder. Simmer 5 min. Add beans (with liquid if desired). Dice ham and add to mixture. Add as much water or as necessary to cover beans. Add soup base. Cover and simmer 1/2 hour or so. Serve as is or over rice.
Ham Patties
2 c. cooked ground ham
2 eggs, slightly beaten
1 c. cracker crumbs
Combine ham, eggs, cracker crumbs and a little pepper and shape into patties. Place a little oil in heavy skillet and saute patties until golden brown.
Supper in a Dish
2 bags instant boil in bag rice
1 ½ c. cubed cooked ham
1 ½ c. shredded cheddar cheese (or equivalent)
1 small can green peas
Prepare rice according to package directions. In large bowl, combine rice, ham, cheese, and peas. Pour into 3 quart baking dish and bake at 350 degrees F for 15 to 20 minutes.
Praline Ham
½ inch ham slices (about 2 ½ lbs.)
½ c. maple syrup
3 T. brown sugar
1 T. butter
1/3 c. chopped pecans
Heat ham slices in shallow pan at 325 degrees for 10 minutes. Bring syrup, sugar, and butter to boil in small saucepan and stir often. Stir in pecans and spoon syrup mixture over ham. Warm another 20 minutes.
Peachy Glazed Ham
1 (15 oz.) can sliced peaches in light syrup with juice
2 T. dark brown sugar
2 t. dijon-style mustard
½ inch ham slices (about 1 lb.)
Drain peaches, reserve ½ cup syrup in large skillet and set peaches aside. Add sugar and mustard to skillet, bring to a boil over medium-high heat and cook 2 minutes or until slightly reduced. Add ham and cook 2 minutes on each side. Add peaches. Cover and cook over low heat for 3 minutes or until peaches are thoroughly heated.
Excellent Orange Sauce for Ham
2/3 c. orange juice
1/3 c. water
2 T. brown sugar
1 ½ T. cornstarch
1/3 c. light raisins
Mix all ingredients in saucepan. Heat and cook, stirring constantly, until sauce thickens and is clear and bubbly. Serve with pre-cooked ham.
Pineapple Sauce for Ham
Pre-sliced, pre-cooked ham
1 (15 oz.) can pineapple chunks with juice
1 c. apricot preserves
1 ¼ c. packed brown sugar
¼ t. cinnamon
Place ham slices in shallow baking pan. In saucepan, combine pineapple, preserves, brown sugar and cinnamon and heat. Pour sauce over ham slices and heat.
Hawaiian-Roni
1 canned ham, cut into 1-inch pieces
1/4 cup teriyaki sauce
1 (6.2-ounce) package RICE-A-RONI® Fried Rice
1/4 cup chopped onion
2 tablespoons margarine or butter
1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1 cup sliced carrots (from canned)
1/4 cup slivered almonds, toasted
In small bowl, combine ham and teriyaki sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.
Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
http://www.naturalnews.com/026624_coconut_oil_fatty_acids_viruses.html
Coconut Oil is the Antiviral of Nature
Wednesday, July 15, 2009 by: Kim Evans, citizen journalist
Key concepts: Coconut oil, Fatty acids and Viruses
View on NaturalPedia: Coconut oil, Fatty acids and Viruses
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(NaturalNews) In a time when strange viruses are making headlines around the world, perhaps it’s time you knew about the most powerful natural antiviral around: coconut oil. The antiviral activity in coconut oil is unparalleled, even among the most resistant viruses, and the best part is, if it’s virgin and organic, there isn’t a man-made chemical in the mix.
Think it’s too good to be true?
Bruce Fife, C.N., N.D. and author of The Coconut Oil Miracle shares, “Laboratory tests have shown that the MCFAs (medium chain fatty acids) found in coconut oil are effective in destroying viruses that cause influenza, measles, herpes, mononucleosis hepatitis C, and AIDS; bacteria that can cause stomach ulcers, throat infections, pneumonia, sinusitis, urinary tract infections, meningitis, gonorrhea, and toxic shock syndrome; fungi and yeast that lead to ringworm, candida, and thrush; and parasites that can cause intestinal infections such as giardiasis.” Sounds like a powerhouse to me.
The antiviral, antibacterial, and antifungal properties of coconut oil are directly attributed to the medium chain fatty acids (MCFAs) in the oil, including capric acid and caprylic acid, and the powerful lauric acid. These fatty acids are concentrated in coconut oil; they make up over 60 percent of all that’s in the oil.
Medium chain fatty acids are unique and found in only a few places in nature. Interestingly, another place medium-chain fatty acids are found is in mother’s milk. In mother’s milk, these medium-chain fatty acids are what protects the infant as his/her immune system is developing. And the more the mom has in her body, the more protection the infant will receive.
As antiviral and antibacterial agents, medium chain fatty acids work like this:
Like humans, viruses and bacteria have a skin, or outer coating to keep foreign invaders out. Most viruses and bacteria have a malleable, fluid-like skin that is composed of a fatty substance. Inside this fatty skin resides the rest of the organism, including the organism’s DNA.
Because the fatty acids in coconut oil are similar to the pathogen’s own skin, the fatty acids are attracted to the organism and are easily absorbed right into it. For the pathogen, it’s like opening the door to an ax murderer, because they look like its best friend.
Once inside, the pathogen finds that the medium chain fatty acids are actually much smaller than the fatty acids that make up its own outer casing and this begins to break apart the pathogen’s casing.
According to Fife, the smaller medium chain fatty acids “weaken the already nearly fluid membrane to such a degree that it disintegrates. The membrane literally splits open, spilling its insides and killing the organism.”
It does this all without causing any harm to human cells or tissues.
More:
Coconut Oil Miracle, Bruce Fife, C.N., N.D.
Coconut Cures, Bruce Fife, N.D.
http://www.naturodoc.com/library/nutrition/coconut_oil_healthy.htm
http://www.coconut-connections.com/hivandaids.htm