Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Frugal Living Helpers

Posted By TipNut On July 4, 2007 @ 6:07 am In Frugal Living | 5 Comments

Picture of Piggy Bank - Tipnut.comFor me the secret to successful Frugal Living is all about perception, your state of mind when it comes to making lifestyle changes to save money.

If I determine that by not purchasing “that toy” I’m denying myself something rather than propelling me forward to a debt free lifestyle, I’m going to feel deprived and that’s not a desirable place to be.

If I focus on how darn good it will feel when “that credit card” is paid off, I feel motivated and in control of my finances.

There are plenty of areas I can make better budgeting and financial choices, but the beauty of thrifty life hacks and tweaks is that they can be extreme if you need them to be, or simple baby steps that progress over time. They all add up and living a frugal life can be at your own comfort level.

If you’re interested in learning more about frugal living or need a bit of a motivational boost, here is a great collection of frugal tools, tips and resources:

Helpful Frugal Sites

[1] The Dollar Stretcher
[2] Wise Bread
[3] Hillbilly Housewife

Frugal Tools

[4] Budgeting Tools & Calculators
[5] Consciously Frugal: Tools
[6] Create A Price Book, or this [7] Grocery Savings Spreadsheet or try the [8] printable Price Book page
[9] Mr_Peanut’s Debt Snowball Calculator
[10] Financial Spreadsheets Galore

Thrifty Tips & Articles

[11] Bohemian Revolution: Emotional Bill Prioritization
[12] Real Simple: Surprising Expiration Dates
[13] Dumb Little Man: Me Frugal? No, I just watch MY cash
[14] MSN: 20 ways to save on a shoestring

Money Savers: Forums

[15] GardenWeb’s Finance Forum
[16] Money Saving Expert
[17] Frugal Village
[18] SlickDeals.net
[19] Big Big Forums
[20] Fat Wallet Forums

Tipnut’s Frugal Hits

A few of Tipnut’s more popular [21] frugal hacks and helpers:

[22] How To Make Laundry Detergent
[23] Copycat Febreze Recipes
[24] Homemade Herbal Cleaners
[25] Homemade Ice Packs
[26] Make Your Own Twirly Towel
[27] Soften Hard Brown Sugar Instead of Tossing It

Frugal lifestyle choices don’t have to be about “20 Ways To Productively Use Dryer Lint & Save Money”, it can be a comfortable process that leaves you more conscious of your purchasing decisions and feeling more empowered.

Try one new money saving method each month, it doesn’t have to be painful. Maybe skipping one takeout meal a week, or cutting back from two coffee purchases a day to one. Stick with it and you’ll see what a difference frugal living can make for your life and your bank account :).

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

URL to article: http://tipnut.com/frugal-living-helpers/

URLs in this post:
[1] The Dollar Stretcher: http://www.stretcher.com/
[2] Wise Bread: http://www.wisebread.com/
[3] Hillbilly Housewife: http://www.hillbillyhousewife.com/
[4] Budgeting Tools & Calculators: http://www.betterbudgeting.com/budgetingtools.htm
[5] Consciously Frugal: Tools: http://consciouslyfrugal.blogspot.com/2007/03/helpful-tools.html
[6] Create A Price Book: http://www.cheapcooking.com/pricebook.htm
[7] Grocery Savings Spreadsheet: http://www.uncommonwaytowealth.com/excel-finance-spreadsheets/grocery-savings-spreadsheet-price-book
/

[8] printable Price Book page: http://organizedhome.com/content-73.html
[9] Mr_Peanut’s Debt Snowball Calculator: http://www.geocities.com/snidecl/debtsnowball.html
[10] Financial Spreadsheets Galore: http://www.exinfm.com/free_spreadsheets.html
[11] Bohemian Revolution: Emotional Bill Prioritization: http://bohemianrevolution.com/economizing/emotional-bill-prioritization/
[12] Real Simple: Surprising Expiration Dates: http://www.realsimple.com/realsimple/content/print/0,22304,676079,00.html
[13] Dumb Little Man: Me Frugal? No, I just watch MY cash: http://www.dumblittleman.com/2006/06/me-frugal-no-i-just-watch-my-cash.html
[14] MSN: 20 ways to save on a shoestring: http://moneycentral.msn.com/content/Savinganddebt/Savemoney/P36020.asp
[15] GardenWeb’s Finance Forum: http://ths.gardenweb.com/forums/finance/
[16] Money Saving Expert: http://forums.moneysavingexpert.com/
[17] Frugal Village: http://www.frugalvillage.com/forums/
[18] SlickDeals.net: http://forums.slickdeals.net/
[19] Big Big Forums: http://www.bigbigforums.com/
[20] Fat Wallet Forums: http://www.fatwallet.com/forums/
[21] frugal hacks and helpers: http://tipnut.com/category/frugal/
[22] How To Make Laundry Detergent: http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/
[23] Copycat Febreze Recipes: http://tipnut.com/4-homemade-febreeze-recipes/
[24] Homemade Herbal Cleaners: http://tipnut.com/homemade-herbal-cleaner-recipes/
[25] Homemade Ice Packs: http://tipnut.com/quick-easy-homemade-ice-packs/
[26] Make Your Own Twirly Towel: http://tipnut.com/free-pattern-for-bath-spa-headwrap-similar-to-twirly-towel/
[27] Soften Hard Brown Sugar Instead of Tossing It: http://tipnut.com/10-ways-to-soften-hard-brown-sugar/

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A Few Fall Cleanup Tips

Posted By TipNut On September 28, 2007 @ 6:25 am In Garden & Plants | No Comments

[1] Clean Garden Pots: Wash grime & rings away with a 50/50 water and vinegar solution. Works well on both plastic and clay containers.

Clean out the gutters, but wait until all the leaves have dropped. Check for leaks and any wear and tear and fix now before it snows or freezes over. This will help ensure your gutters are up to the task when Spring rains hit.

Check tree branches and lightly trim any that are close to the house. Too much trimming at this time of year can damage a tree, so just do enough to keep the branches out of reach over winter (keeping in mind heavy winds and snow).

Before storing the patio umbrella away for the winter, take a pair of pantyhose and use one leg to cover the closed umbrella and the other leg to wrap around the bottom (to keep it closed). This will help protect the umbrella yet still give it air to breathe.

Spray down all patio furniture and if not brought inside (garage) to winter, tarp them. This will help the furniture last a lot longer, especially wood furniture.

Remove or cover all open containers and pots. Helps protect them when it freezes plus you don’t want to provide pools of water for a mosquito breeding ground in the spring.

If you have bags of birdseed to feed the birds in the fall and over winter, make sure the bags are in covered containers. The mice *will* find them otherwise and camp out in your storage area.

Fill a pail with sand and used motor oil. Dig your garden tools in the mixture to sharpen them up and clean them.

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

URL to article: http://tipnut.com/a-few-fall-cleanup-tips/

URLs in this post:
[1] Clean Garden Pots: http://tipnut.com/quick-tip-clean-garden-pots/

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How To Make Vinegar From Leftover Wine

Posted By TipNut On April 13, 2007 @ 11:08 am In Food, Food Tips, Recipes | No Comments

Today’s feature tip is from Gang of Pour with the instructions for how to Make
Vinegar From Leftover Wine

Over the years, my crock of vinegar has been blessed with the dregs of incredible wines left over from large tastings. Every time I dump a glass or empty the bottom of a bottle of Ridge into the crock I smile, knowing that the crock has thanked me.

Who knew you could do such a thing!

There are more tips found here: [1] Do’s and Don’ts as well as a Q&A page [2] found here.

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

URL to article: http://tipnut.com/how-to-make-vinegar-from-leftover-wine/

URLs in this post:
[1] Do’s and Don’ts: http://www.gangofpour.com/diversions/vinegar/vinegar2.html
[2] found here: http://www.gangofpour.com/diversions/vinegar/lindabaldwin.html

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15 Tips For Leftover & Surplus Food Items

Posted By TipNut On June 24, 2008 @ 6:37 am In Food Tips, Frugal Living, Popular Tips | 14 Comments

Picture of Food Items - Tipnut.comHere are 15 Quick Tips for stretching out and using the last little bit of a food item instead of tossing the extra bit out. This is not only less wasteful–it saves cash!

This page is a compilation of individual Quick Tips previously published that will be deleted from the Tipnut blog–they’ve been moved here all on one handy page for convenience.

Tips For Leftover & Surplus Food Items

1. Have a cup or so of rice left over from last night’s meal that you don’t know what to do with? Toss it into your lunchtime vegetable soup or even chicken broth. Bulks up the soup a bit and saves the rice from being tossed out.
2. Make big batches of rice and freeze in meal size portions to use later when preparing quick meals. When freezing individual sized portions, freeze with leftover veggies, meats and sauces for hassle free & cheap work lunches.
3. Drop large spoonfuls of any leftover whipped cream on a wax paper lined cookie sheet and freeze. Once frozen individually, store them in a freezer bag. You can use these on desserts and hot beverages like hot chocolate and coffee (just let them thaw a bit first). These don’t store long though, use within two weeks. For excellent homemade whipped cream, try this: [1] Real Whipped Cream Recipe (second recipe).
4. Freeze your leftover tea in ice cube trays with a mint leaf or a curl of lemon zest–even a slice of lemon. Use the frozen cubes to chill and flavor iced tea when serving. Great for large batches or individual servings.
5. Have eggs that need to be used up before they expire? Eggs can be frozen whole or separated in amounts usually needed. For example: If you make your own mayonnaise, freeze in containers the number of eggs yolks you normally use per batch. In another container, freeze egg whites.
6. Once a fresh banana is too ripe to eat don’t throw it out, you can freeze it in a number of ways, [2] see this tip (includes a recipe for banana bread).
7. If you can’t eat the grapes fast enough before they start going bad, try freezing them. First wash the grapes well, allow to dry, then lay them neatly on a cookie sheet (not touching each other). Place the tray in the freezer and once the grapes are frozen, transfer them to a freezer bag or airtight container. Store in the freezer and just take out what you need when you want a cold, fruity treat (eat them as is–frozen–or add to things like yogurt, smoothies and ice cream). This also works well for berries (raspberries, blueberries, pitted cherries, etc.).
8. When needing just the broccoli florets, save the uncooked stems, wash well and chop finely. Store in an airtight container and refrigerate. Add the stem bits to salads and cooked dishes like rice or scrambled eggs. This not only helps prevent waste, it also adds a little health boost to your dishes.
9. Whenever you have leftover bread on hand that won’t be eaten in time before it goes stale, wrap well then freeze. You can grate the frozen bread easily and make your own breadcrumbs.
10. Frugal tip: Don’t toss out your bread once it’s no longer fresh, homemade croutons are yummy! Here’s a quick and easy method to make them: [3] Homemade Croutons - Yum!
11. A couple ideas for leftover ham: Cut into steaks, wrap individually in plastic wrap and then store in freezer bags. Take them out for lunches or quick meals as needed. Cut ham into cubes and store in freezer bags (meal size portions). Mix in scrambled eggs, leftover potatoes (hash browns or breakfast mash), add to pasta salads, omelets, whatever you like.
12. Freeze leftover wine in icecube trays, then remove and seal in freezer bags. Freeze these until you need wine for cooking, removing wine cubes from the bag as needed. First measure the wine as you fill your first cube so you know how much each cube holds. Or if you find you mainly cook with full tablespoons of wine for most sauces and dishes, you can measure 1 tablespoon amount in each cube.
13. If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a freezer bag and freeze. You can also freeze whole bell peppers, see [4] Freezing Bell Peppers.
14. If you have apples that are no longer that fresh but still good to eat, here’s a tip to use them up fast: Cut apples into wedges, fry slowly in a bit of butter and then sprinkle with cinnamon. Your kids will eat them up lickety split! If you’re really ambitious, use them to make an apple crisp or apple pie.
15. Store leftover nuts like walnuts and almonds in an airtight container and keep in the freezer. This will keep them fresh and tasty. This will also prevent them from going rancid. Also if using nuts in baking, toast them in the oven for about 10 minutes first, cool, then add to batter. They won’t sink to the bottom of the batter as easily.

*Some comments below will be timestamped from an earlier date–these have been moved here from the individual quick tips that have been deleted so that the comments wouldn’t be lost.

*If you previously bookmarked or saved one of these individual Quick Tips, not to worry–your bookmarks and links will automatically forward to this page so nothing has been lost :).

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

URL to article: http://tipnut.com/tips-for-leftovers/

URLs in this post:
[1] Real Whipped Cream Recipe: http://tipnut.com/substitute-for-whipped-cream/
[2] see this tip: http://tipnut.com/freeze-bananas-plus-banana-bread-recipe/
[3] Homemade Croutons - Yum!: http://tipnut.com/homemade-croutons-yum/
[4] Freezing Bell Peppers: http://tipnut.com/freeze-leftover-bell-peppers/

20 Ways Vinegar Can Help Your Kitchen Sparkle

Posted By TipNut On October 10, 2008 @ 5:52 am In Kitchen Cleaning | No Comments

Picture of Retro Kitchen - Tipnut.com

1. Microwave Cleaner: Use vinegar & water to clean your microwave–cleans up easily no matter how grungy it is! See [1] How To: Microwave Cleaning Tips).
2. Coffee Pot & Kettle Cleaner: Clean scum and lime deposits from your coffee pots & kettles (see [2] How To Clean A Coffee Pot).
3. Pots & Pans Stubborn Stain Scrub: mix 50/50 flour and salt, add vinegar to make a paste. Using a sponge, rub into stains then wash with hot soapy water and rinse off.
4. Oven Rinse: Wipe the inside of your oven with vinegar to remove the residue left behind by oven cleaner.
5. Glassware: To make your glassware sparkle and prevent hard water spots, add 1/2 to 1 cup of vinegar to your rinse water.
6. Dish Detergent Extender: Make your liquid dish soap last longer by adding 3 to 4 tablespoons of vinegar to a bottle. Shake to mix. Also adds extra cleaning power to your detergent (make sure detergent ingredients are safe to use with vinegar).
7. Sink Taps: Bring a shine to Kitchen taps by rubbing with a cloth soaked in vinegar. If you have heavy deposits around the base of the tap, soak paper towels with vinegar and stuff firmly on top of the grime buildup. After a few hours you should be able to wash clean.
8. Kitchen Sink: Use vinegar to make your stainless steel sink shine: [3] How To Clean A Stainless Steel Sink.
9. Kitchen Sponge Freshener: Regularly clean & freshen kitchen sponges by soaking them in vinegar and water (more tips here: [4] How to Clean Household Sponges).
10. Refrigerator Cleaning: After [5] cleaning your refrigerator, rinse wipe with a 50/50 vinegar and water rinse to help prevent mildew ([6] Quick Tips For Kitchen Cleaning).
11. Stained Plastic Dishes: Soak stained plastic dishes overnight with hot soapy water and 1/4 cup vinegar. Wash clean the next day.
12. Clean stains from coffee mugs, tea pots, tea cups and fine china by soaking them overnight in vinegar (more tips here: [7] How To Remove Coffee & Tea Stains From Mugs and [8] How To Clean Stains From Teapots) or make a paste with vinegar and table salt (see: [9] How To Wash & Care For Fine China Dishes).
13. Kitchen Drain Cleaner: Use vinegar & baking soda to clear clogged kitchen drains (see [10] Tips For Clogged Drains & Homemade Drain Cleaner Recipe).
14. Stove Tops: Clean stove tops, stained element rings and drip pans with a paste made with cream of tartar and vinegar (50/50) or by applying vinegar soaked paper towels for a few hours (see [11] 8 Cleaning Tips For Crusty Stove Tops).
15. Softscrub Cleaner: Make your own softscrub cleaner with vinegar, baking soda and liquid dish detergent–perfect for grimy spots on appliances (see recipe here: [12] Homemade Softscrub Cleaner Recipe).
16. Homemade Produce Wash: Make your own homemade produce wash with vinegar, baking soda, lemon juice and water (see recipe here: [13] Homemade Produce Wash: Recipes).
17. Crockpot Cleaner: Vinegar is a good crust buster for crockpots, see: [14] Crusty Crockpot Cleaning Tips.
18. Homemade Household Cleaner: Make your own citrus cleaners, great for counter tops (test surfaces first before using), see: [15] Homemade Citrus Household Cleaner.
19. Cookware Rust Remover: Strip buildup and rust from old cast iron cookware with 50/50 vinegar & water, then re-season (see: [16] How To Season, Clean & Prepare Cast Iron Cookware).
20. Blender Cleaner: Use vinegar to give your blender a good cleaning: [17] How to Clean a Blender.

Also see:

* [18] 10 Laundry Boosters Using Vinegar
* [19] 50 Quick Tips For The Kitchen
* [20] 10 Easy Organizing Tricks For The Kitchen

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

URL to article: http://tipnut.com/vinegar-kitchen/

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What a bunch of excellent ideas. Thanks granny.

My Mother-in-Laws Pot Roast
Posted by: “Josie”

My husband and I have been married 18 1/2 yrs. , and I tried recipe
after recipe of pot roast . Because his mother passed away 1 year
after our marriage , I was unable to get the recipe from her - its
important to share your recipes. Cook while you sleep !

Place a 3-4 lb. roast in the crock pot on Automatic
Cover with water
Add cut potatoes -( cut down the center twice, then in half )
1 small pkg. of baby carrots or 3 lrg. sliced carrots
1 sliced yellow or white onion ( your preference )
3 tbsp. of caldo de pollo ( powder form of chicken broth )
1 tbsp. black pepper
2 tbsp. of salt
3 bay leaves
1 tsp. ground cumin
1 tsp. garlic or 1 minced garlic clove
2 tsp. worcestershire sauce
2 tbsp. dry mustard
1/4 cup of soy sauce ( low sodium )
and the final ingredient ( 1/4 cup of cold water - dissolve 3 tbsp.
of Corn Starch ) then pour into cook roast and let it thicken a few
minutes .
The corn starch was what makes it like his mother’s - flavored gravy.

CP BEEF DIABLO
Posted by: “angelkisses51

Beef Diablo

~ 4 lbs. pot roast, boneless beef/arm
~ 3 potatoes, peeled/sliced
~ 1 onion, sliced
~ 2 tbsp. flour
~ 1 tbsp. prepared mustard
~ 1 tbsp. chili sauce
~ 1 tbsp. Worcestershire sauce
~ 1 tsp. vinegar
~ 1 tsp. sugar
Trim all excess fat from roast. Place potatoes and onion in bottom of
crock pot. Make a smooth paste of flour, mustard, chili sauce,
Worcestershire sauce, vinegar and sugar. Spread over top of roast
(cut roast in half, if necessary, to fit easily). Place roast in
crock pot on top of potatoes and onions. Cover and cook on low
setting for 10 to 12 hours (high 5 to 6).

. CLASSIC CP SWISS STEAK
Posted by: “angelkisses51

Classic Swiss Steak

Source: MasterCook
~ 1 round steak
~ 2 c. flour
~ ¼ tbsp. butter
~ 4 oz. tomato sauce
~ 1 onion, sliced
~ 1 green pepper, sliced
Cut steak into serving portions. Combine flour, salt, and black
pepper in medium-size bowl. Roll cut steaks in flour mixture, coating
both sides. Melt shortening or butter in a hot skillet. Brown
round steak on both sides, but do not cook. Place in crock pot and
add tomato sauce, onion, and green pepper. Cook on low for 6 to 12
hours (high up to 6 hours).

BAKED HOMINY GRATIN
Posted by: “angelkisses51

Baked Hominy Gratin
From the clubhouse at Churchill Downs, Kentucky.
Bacon fat
2 cups tomato soup
1 cup onion, diced
1/2 tsp. sugar
2 1/2 cups canned hominy
Salt and pepper to taste
In a large hot skillet, add bacon fat. Once the bacon fat is hot, add
the onions and cook until soft. Add the hominy, tomato soup and sugar
and bring to a simmer.
Topping:
1 cup bread crumbs
1 cup parmesan cheese, shredded
1 Tbsp. rosemary, minced
1 Tbsp. mint, minced
2 Tbsp. garlic, minced
3 Tbsp. olive oil
Salt and pepper to taste
Combine all of the topping mixture in a bowl. Mix well.
Evenly spread the topping over the hominy, then bake at 350 degrees for
20 minutes or until golden brown.

BAKED SPINACH CASSEROLE
Posted by: “angelkisses51

Baked Spinach Casserole
Heat oven to 325 degrees
3 Tablespoons butter
2 cups light cream
3 Tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 lb chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Sauté onions and mushrooms in butter for 5 minutes. Blend in flour,
salt, pepper and nutmeg. Gradually add cream, stirring to boiling point.
Taste for seasoning.
In buttered casserole, spread half the spinach; cover with half of the
mushroom sauce, then repeat. Sprinkle with the grated cheese.
Set in pan of hot water. Bake 40 minutes.
Serves 6-8

BACON CASSEROLE
Posted by: “angelkisses51

Bacon Casserole
This was on the side of a can of biscuits
2/3 cup milk
1/8 tsp pepper
1/8 tsp salt
1 pkg. refrigerated biscuits
2 cups precooked bacon (broken into little pieces)
1 cup shredded cheese
1/2 cup sliced green peppers
1/2 cup sliced onions
Combine sliced peppers, onions, cheese and bacon in mixing bowl. Mix.
In separate bowl add milk and salt and pepper. Mix
In a baking pan, or casserole pan, put peppers onions, cheese and bacon
on bottom.
Pour milk combination on top and mix gently.
Place in oven at 350º for 35 minutes.
Take out and place biscuits on top, put back in oven for 15 minutes, or
until done.

Crock Pot Red Beans
Posted by: “*~Tamara~*”

Crock Pot Red Beans

1 16-ounce bag (dry) kidney beans
1 ham bone OR bone-in ham hock
1 large bell pepper, chopped
1 large onion, chopped
3 stalks celery, chopped (including leaves)
1 small carrot, finely chopped
1 Tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic, crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine (or broth)
water to cover all ingredients
3 Tablespoons garnish (chopped fresh parsley and green
onions)
1 Tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Put everything except the garnish in the crock pot on
low heat. Cook covered for 6-10 hours. Check liquid
level, adding water if needed to cover the beans. If
there is too much liquid, turn the heat on high and
leave the pot uncovered for a few minutes.

Reduce heat for several more hours or until ready to
serve. Beans should be very tender. Remove bones and
bay leaves; add garnish before serving. Serve over
rice with grilled or smoked sausage. May be frozen.

CRANBERRY CP PORK ROAST
Posted by: “angelkisses51

Cranberry Pork Roast

Source: Taste of Home Magazine
This is the best pork recipe I have ever made.

~ 1 boneless rolled pork loin roast (2½ to 3 pounds)
~ 1 can jellied cranberry sauce (16 oz.)
~ 1 tsp. dry mustard
~ ¼ tsp. ground cloves
~ ½ c. sugar
~ ½ c. cranberry juice
~ 2 tbsp. cornstarch
~ 2 tbsp. cold water salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over
meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups,
adding water if necessary, and pour into a saucepan. Bring to a boil
over medium-high heat. Combine the cornstarch and cold water to make
a paste; stir into gravy. Cook and stir until thickened. Season
with salt. Serve with sliced pork.
Yield: 4-6 servings

This is another great group owned by *~Tamara~*

http://groups.yahoo.com/group/casseroles_and_crockpots/

oriental meatball soup & waltons coffee cake
Posted by: “charvmann2”

1 lb ready made meatballs, cooked
8C water
2 pkgs ramen noodles
2 carrots, sliced
1t ginger
chopped onion
3/4lb bok chop largely chopped
1 can baby corn, drained

put water, seansoning packets, carrots, onions, ginger in dutch
oven. simmer for 30 minutes or so. add bok choy & all else. simmer
until bok choy is tender

i was pleasantly surpised at how good this was

waltons coffee cake

2 pkgs frozen rolls
1 pkg instant butterscotch pudding
1C brown sugar
1/2C oleo
1/8t cinn

cut rolls into 4. toss w/dry pudding. put in tube pan. heat all
else on stove & when hot pour over. bake at 350 for 20-25 minutes.

this is very good, but as with all yeast things it tends to be hard
the next day. i would suggest making when there are enough people to
eat it when it is made

________________________________________________________________________
________________________________________________________________________
4. Roasted Rosemary Potatoes
Posted by: “Beth

Roasted Rosemary Potatoes
Light & Tasty

Roasted Rosemary Potatoes are a perfect accompaniment any entree and
lend a homey appeal. A hint of rosemary makes this dish an
attention-getter, and it only takes five ingredients to prepare! “To
make assembly even easier, I toss all the ingredients into a plastic bag
and shake it up,” writes Julie Kocur from Abington, Maryland.

SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.

Ingredients:
4 medium potatoes, peeled and cubed
4-1/2 teaspoons olive oil
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with
cooking spray. Drizzle with oil and sprinkle with seasonings; toss to
coat.
Bake at 425° for 30-35 minutes or until golden brown, stirring
once. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup Calories: 147 Fat: 5 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 24 g Fiber: 2 g Protein:
2 g Diabetic Exchange: 1-1/2 starch, 1 fat.

http://www.tasteofhome.com/Recipes/Roasted-Rosemary-Potatoes
http://www.tasteofhome.com/Recipes/Roasted-Rosemary-Potatoes
________________________________________________________________________
________________________________________________________________________
5. Old Fashion Popcorn Balls
Posted by: “*~Tamara~*”

Old Fashion Popcorn Balls

10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter

Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until “hard ball” stage. (forms hard balls when dropped into cold water)

Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. “butter” hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.

Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.

For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/Halloween-Express/

http://groups.yahoo.com/group/all-simple-recipes/

Welcome and thanks for stopping in to read.

The Tip Nut site is full of good ideas, more than I have managed to read.......so far.

If you think of one that I missed, please share it with us.

Thyme

Thyme can be propagated in a variety of ways - seed, root division
and from cuttings. The best way if you have no existing plants is to
grow from seed - this will however take about a year.

The best way
for speed is to grow from root division. Cuttings are not really
recommended.

Roots should be divided in April using plants three or four years
old. Dig up the plant, clear away as much soil as possible from the
roots and gently tear the the plant into three or four pieces.

The
pieces (each should have a portion of root and foliage) can then
simply be planted in the ground and left to grow. They should be
ready for moderate harvesting in early July time.

Seed should be sown in March time in normal potting compost. Because
the seeds are so fine, only cover them very lightly with the
compost. Place them in a warm place, 16C (60F), and the seedlings
will emerge in week or so. When the plants are about 10cm (4in high)
and the danger of all frost has passed, they can be moved outside to
their final position (harden them off first). They have a spread of
about 30cm (12in) and should be spaced at this distance apart.

Harvest only very, very lightly (if at all) in the first year.

Care of Thyme

Thyme requires very little attention - water only in very dry
conditions and feed sparingly. A good mulch with organic matter in
October time will help protect them from severe frost and will also
provide most of their feeding needs. If organic matter is not
available, a handful of bonemeal per plant in mid-May and July will
meet their needs.

Thyme will start to become woody and produce fewer leaves after
three or four years, and at this stage, the plant should be
separated (as described in propagation above) and replanted.

Harvesting can occur all year round, although the best flavour is in
the months of mid-June and mid-July. In winter the plants stop
growing, so harvest only lightly. The thyme sprigs can be frozen or
dried - both methods retain the original flavour.

Thyme ‘Silver Posie’

Thyme is virtually free of pests and disease, although they are
occasionally attacked by greenfly.

Container Growing Thyme

Thyme is an excellent plant for growing in containers and requires
no particular attention. Water to keep the compost moist, and feed
with liquid plant food every two weeks from April to August.

Recommended Thyme Varieties

Choosing a variety of thyme is a matter of personal taste. However,
for starters, shown below are a few tried and trusted varieties, all
of which can be bought online by clicking ( Crocus.co.uk) .
Golden-scented Thyme (Thymus pulegioides) - slightly lemon scented
thyme, great for cooking and with lavender coloured flowers.
Garden Thyme Thymus vulgaris - the original thyme used for
flavouring. Grown for hundreds of years.

Thyme Thymus serpyllum - ground cover thyme, great for cooking and
great for ground cover.

“Never take life too seriously; no one gets out alive anyway.”
~ unknown author

Five Smart Housekeeping Ways to Use Tea Tree Oil

By Annie B. Bond, author of Better Basics for the Home (Three Rivers
Press, 1999).

Australian tea tree oil is a broad spectrum germicide, fungicide, and
bacteriacide.

The essential oil known as “tea tree oil” comes from the melaleuca
tree, a shrub/tree that has needle-like leaves. There are 100
varieties of melaleuca, but for the purposes of this discussion we
are speaking of Australian tea tree oil, or melaleuca alternifolia.

Tea tree oil has many uses for housekeeping. You can prove to
yourself how well it works to kill mold and mildew with this simple
test: Put 2 teaspoons of Australian tea tree oil in a spray bottle
with two cups of water. Don’t rinse. Spray the mixture on something
musty. Let the smell dissipate (it will take a few days). The smell
of mold and must will be gone, too, never to return as long as the
source of moisture has been removed.

Here are five smart ways to use Australian tea tree oil at home:

1. General Tea Tree Oil Spray
As mentioned above, combine 2 teaspoons of Australian tea tree oil in
2 cups of water in a spray bottle. Shake to blend. Spray on mold and
don’t rinse. The smell will dissipate in a few days.

2. Tea Tree Oil Grout Spray
Using the same formula as in #1, spray grout to repel mold and
mildew. While this formula won’t take away the mold discoloration, it
will kill the mold.

3. Musty Mold Remover
The must will be removed from anything using the above formula. Just
don’t rinse.

4. Household Antiseptic Spray
Use the above formula to spray areas that need antiseptic attention,
such as after someone has vomited.

5. Add 1/2 teaspoon tea tree oil to your laundry for towels and other
fabric prone to getting moldy.

Herbal Infusions and Preparations

Tisanes:
good for flowers, stems and leaves.Dried herb ratio: ABOUT 3-4
teaspoons herb to 1 pint water.
Fresh herbs: 3 teaspoons herb to 1 pint of water.

Steep the herbs for 10-15 minutes in water that has just been boiled.
Then strain the infusion. If using for medicinal value, the infusion
should be consumed in 8-ounce doses, three times a day.

For storage: cover mixture, store in a cool place, and use within 24
hours.

Maceration:
cold infusions.some herbs infuse better in cold water(valerain,
marshmallow root) Ratio is the same as above. Allow to steep
overnight. Strain.

Decoction:
STRONG infusion good for herbal roots, barks, seeds, berries, and
stems, or just a really strong “tea”(works nicely for toners and
rinses)
Ratio: Use 3/4- 1 cup herb to 1 quart of water.

Method 1-”Instant” gratification.

Place the herbs in a saucepan with the water, and boil the decoction.
Simmer til liquid has been reduced by about a third. This will take
at least 15 minutes. Strain the mixture.

Method 2-overnight.

Boil water. Pour water over herbs in jar or other lidded container.
Allow to steep overnight. Strain.

Tincture:
vodka.or herbal infusions in alcohol. advantage-can be stored for
long time.
If using alcohol(drinkable sort),you need 50 proof(25% alcohol-or 1
part alcohol to every 3 of water). Herb goes in the alcohol, let it
steep for a few weeks, strain and store.

Herbal Syrups:

1 mL infusion or decoction:
1 g unrefined sugar/honey
(1 fl oz or 1/8 c infusion or decoction: 1 oz unrefined sugar/honey)

Strain infusion/decoction into pan and add sugar at ratio.
Continuously stir til disolved and simmer to desired consistency.
Cool and bottle. Use cork stoppers - if substance ferments and
pressure builds in bottle it is prone to explode if it had a fixed
cap.

Floral Water: Long method without alcohol.

Materials: canning pot/crab steaming pot/etc with a rounded lid that
can be inverted, ceramic bowl, brick.

Ingredients:
2-3 quarts fresh rose petals(or other fresh flowers), water, ice
cubes or crushed ice.

Take your pot and place the(CLEAN!) brick in the center of a large
pot and place the bowl on top on the brick. Put the petals around
the brick in the pot and just barely cover the roses-or other
flowers. Place the lid upside down do that the rounded part points
downwards and turn on stove. Bring water to a boil, then toss ice in
the top of the lid and turn stove down to simmer. Every 10 minutes
or so, stop and dump rose water from center bowl into a container to
store and replace ice. Continue until your rose petal “soup” will
have lost its potency.

Floral Water: With Alcohol, “sun tea method”.works with dried plant.

1 cup distilled water, 1 cup dried flower, 1/3 cup vodka
Combine ingredients and place in sun, wait about two weeks. Strain.

Floral Water: With Essential Oils, Easy method

10-20 drops essential oil
1 cup distilled water
Spray bottle

Combine the ingredients in a spray bottle and shake to blend. Spritz
the air where needed, and yourself making sure to avoid your eyes.
Add a drop or two detergent product(baby shampoo is great)to make the
oil/water stay mixed. Disadvantage - is not edible for recipes
requiring floral waters.

Lotions and Creams

Ingredients for a cream:

1 ½ oz. Sweet Almond Oil
½ oz. Cocoa Butter
½ oz. Vegetable Glycerin
3 Tbsp. Emulsifying Wax
8 oz. Distilled Water or floral water (room temperature)
30 - 50 drops Essential Oils

Ingredients for a lotion:

1 ½ oz. Sweet Almond Oil
½ oz. Cocoa Butter
½ oz. Vegetable Glycerin
1 ½ Tbsp. Emulsifying Wax
8 oz. Distilled Water (room temperature)
30 - 50 drops Essential Oils

Directions for both:

In a heat-safe measuring cup combine the sweet almond oil, cocoa
butter, vegetable glycerin, and emulsifying wax. Melt everything
together iin a heat safe container either in the microwave, “double-
boiler” method, or crockpot. Put water into blender and ON LOW,
SLOWLY pour in the melted oil mixture. Add essential oils and pour
into storing container before it thickens. Store in fridge.

*Emulsifying Wax*

E wax.lets those two non-mixing substances, oil and water, get
together so that you can enjoy their combined properties.e-wax lets
you make an oil in water(o/w) emulsion(where water surrounds the oil).

Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient
name is often followed by the initials NF, indicating that it
conforms to the specifications of the National Formulary.

Emulsifying wax is created when a wax material(either a vegetable wax
of some kind or a petroleum-based wax is treated with a detergent
(typically sodium dodecyl sulfate or polysorbates), to cause it to
make oil and water bind together into a smooth emulsion.

from http://en.wikipedia.org/wiki/Emulsifying_wax

Beeswax - borax combination can be used to make a water in oil
solution(where oil surrounds the water).
Some basics on emulsions.http://en.wikipedia.org/wiki/Emulsion

Try these:

Hair Wash

1 part liquid castile soap per 2 parts infusion
For blondes use chamomile, for brunettes try sage infusion.
For oily hair use yarrow, lemon balm, thyme or lemongrass infusion.
For dry hair use chamomile, red clover, comfrey or chamomile.
*all hair types can use rosemary.

Facial toner

Infuse rosemary, lavender and mint for a refreshing facial toner.

Rose water
2 cups packed rose petals, 2 1/2 cups distilled water.

Simmer on LOW(crockopt is good for this), until water is reduced by
half. Strain into jar or bottle. Turn this into a facial toner by
adding 3/4 c witch hazel and 5-6 drops of glycerine for oily skin or
8-9 drops for dry skin.

OTHER RECOMMENDATIONS & TIPS:

Not going to use it all? Try freezing your infusions in ice cube
trays. Stays good for up to 3 months. Place ice cubes in a labled
ziplock and take out what you need.
Infuse herbs into other things such as vinegars, wines, even witch
hazel(good for facial toners).

Lemon Balm
Melissa officinalis

A member of the mint family, lemon balm is considered a “calming”
herb. It has been used for centuries to help heal wounds, treat
venomous insect bites and stings, induce relaxation and a sense of
well being, improve appetite and aid digestion. Lemon balm, known and
named for its fresh, lemony scent, has long been used as a culinary,
cosmetic and medicinal and magical herb.

Other Names:

Sweet Melissa, Sweet Balm, Balm mint, Bee balm, Blue balm, Garden
balm, Honey plant

Melissa gets its name from the Greek word for honeybee. Bee keepers
often rubbed(and in some cases, still do) the inside of a new hive to
prevent swarming and to induce the bees to return to the hives.
Lemon Balm, though often called Bee Balm, should not be confused with
another plant commonly called Bee Balm (Mondara dydima)

History, Mythology and Folklore Factoids:

A fairly complete history of the herb can be found at
http://www.herballegacy.com/Morrison_History.html

*Lemon Balm has been cultivated for the past two millennia.
*Native to southern Europe, western Asia, and northern Africa, but
now found world wide.
*The Greek physician Dioscorides wrote about it being used for
scorpions stings and insect and dog bites.
*Shakespeare mentions that Lemon Balm was strewn on the floor of a
room to freshen it in “The Merry Wives of Windsor”.
*Lemon balm included the U. S. Pharmacopoeia from 1840 to 1890.
*key ingedient in beverage developed by Carmelite monks, called
Carmelite Water.

Carmelite Water:

Dozens of modern recipes exist for Carmelite Water, a beverage and
medicinal elixir that was used as perfume, to calm the stomach or
clear the complection. Created by Carmelite monks and nuns, the exact
proportions of the original recipe remain unknown.

A perfume containing lemon balm, known as Carmelite Water, was in
high demand due more to practicality than the need to allure through
scent. Carmelite Water helped to cover the stench of unwashed bodies
as bathing was considered an “opening” for sinful thoughts due to
exposure of naked skin to the eyes of the bather. As most people of
that time period only bathed once a year, or in some cases once a
lifetime, the need for sweet smelling perfumed waters was very high.
Carmelite Water also covered the smell of disease (plague), death
(from plagues), and filthy living environments (attributors to
plague) so rampant at that period of human history.

The recipe for Carmelite Water was so prized that patents for it,
under the name `Eau de Melisse des Carmes’, were granted by Louis
XIV,XV, and XVI of France. This perfume patent was kept inviolate
secret by the Carmelite friars who made it. All that is known of the
patent recipe now is it was comprised of lemon balm flowers,
coriander seeds, angelica root, nutmeg, cinnamon, and cloves pounded
together and steeped in wine, (15) Carmelite Water was also used as a
internal and external remedy for just about all ailments suffered in
that period of history.

from http://www.herballegacy.com/Morrison_History.html

Carmelite Water

1 1/4 cups vodka
3 tablespoons dried angelica leaves, and stalks
3 tablespoons dried lemon balm leaves
1 tablespoon coriander seeds, bruised
1 nutmeg, cut into strips
2 tablespoons cloves
cinnamon sticks

1.Pour the vodka into a jar.
2.Add the remaining ingredients,cover tightly and shake.
3.Leave in a warm place for three weeks, shaking every day.
4.Strain into a sterilized bottle and store in a cool place. Use
within six months.

Botanical Description:

The root-stock is short, the stem square and branching, grows 1 to 2
feet high, and has at each joint pairs of broadly ovate or heart-
shaped, crenate or toothed leaves which emit a fragrant lemon odour
when bruised. They also have a distinct lemon taste. The flowers,
white or yellowish, are in loose, small bunches from the axils of the
leaves and bloom from June to October. The plant dies down in winter,
but the root is perennial.
from www.botanical.com

Cultivation:

Easily grown from seed sown in the spring or early fall, lemon balm
is a fantastic addition to the herb garden. Additionally, it can be
quickly established from root division and cutting(if fall planting,
be sure to do so in time for the plant to establish before the first
frost and mulch for the winter). Lemon balm is less invasive than
mint, but still requires attention to prevent it from spreading as it
does self-sow and spread. For a bushier, compact plant, trim sprigs
frequently. It prefers rich, deep and moist soil (pH 5-7.5) and
partial shade, though it will tolerate direct sunlight (but growth
will be adversely affected). If you are planting in large amounts,
the suggested spacing is 12-24 inches between plants as close spacing
results in the highest yields. Lemon balm is easily grown in a
container, for those with a lack of yard.

This herb can be easy to cultivate in United States Department of
Agriculture Plant Hardiness Zones 4 to 9. In zone 4, it needs winter
mulch and a well-drained sandy soil to survive. In zone 7, it can be
harvested at least until the end of November. It is moderately shade-
tolerant, much more so than most herbs. In dry climates, it grows
best in partial shade.

Harvesting, Preparation and Storage

Unlike other herbs which are at their best when the dew has dried off
them in the morning, Lemon Balm should be harvested in mid to late
afternoon when the oils are strongest.
Lemon balm can be harvested for fresh use once or twice a week and
leaves can be kept in the fridge for a few days, or be frozen.
Leaves should be handled delicately as they tend to bruise and turn
black. Hang sprigs to dry in dark cool place. Be sure to keep out of
moisture, as leaves are prone to browning and more susceptible to
mold. Store dried leaves in air tight container. The leaves lose
some of their flavour when dried.

Medical Properties:

Lemon balm is said to have mildly sedative, antibacterial,
carminative, mild anti-depressant, lowers blood pressure, anti-viral
properties, and lowers thyroid function.

Lemon Balm is most commonly used as an infused oil, essential oil
(though it is often fraudulently diluted with cheaper oils), or tea.

Medicinal Uses:

Studies have found Lemon Balm, in combination with other calming
herbs can reduce anxiety and promote sleep and that Lemon Balm can
improve mood, calmness and alertness. Other studies show that Lemon
Balm may help heal cold sores associated with herpes simplex virus
resulting in an improved appearance and faster healing time of the
lesion.

In a clinical study of 115 patients with herpes, a cream containing 1
percent dried lemon balm extract was applied by the patients as
needed five times daily for up to fourteen days until healing of
herpes lesions was complete. In 96 percent of the patients, lesions
were healed by day eight of the treatment, in 87 percent by day six,
and in 60 percent by day four. Unassisted healing usually takes ten
to fourteen days. A subsequent randomized, placebo-controlled, double-
blind study compared the effect of the same cream with a placebo.
Both physicians and patients judged the lemon balm cream superior to
the placebo; it was found, however, that treatment must be started
very early in the infection as accelerated healing was most
pronounced in the first two days.
From http://www.allnatural.net/herbpages/lemon-balm.shtml

Lemon Balm has been recommended for a variety of health problems.
Studies conducted in Germany propose that essential oil of Lemon Balm
acts upon the part of the brain governing the autonomic nervous
system and protect the cerbrum from excessive external stimuli; this
idea supports some of the claims that Lemon Balm might be of
assistance for patients with Alzheimer’s, attention deficit
hyperactivity disorder, and insomnia. Some evidence has also
suggested that Lemon Balm may be of use for patients with Graves
disease, a specific thyroid disorder that causes hyperthyroidism.

Active Components:

Primary chemical constituents of this herb include essential oil
(citral, linalool, eugenol, citronellal, geraniol, eugenol acetate,
and nerol), tannins, bitter principle, resin, tannins, polyphenols,
flavonoids, succinic acid, and rosmarinic acid.

Dosages:

Pediatric
Lemon balm may be used topically in children to treat cold sores. The
dosage would be the same as the recommendations for use in adults.

For internal use, adjust the recommended adult dose to account for
the child’s weight. Most herbal dosages for adults are calculated on
the basis of a 150 lb (70 kg) adult. Therefore, if the child weighs
50 lb (20 - 25 kg), the appropriate dose of lemon balm for this child
would be 1/3 of the adult dosage.

Adult
For difficulty sleeping, or to reduce stomach complaints, flatulence,
or bloating, choose from the following:

Tea: 1.5 - 4.5 grams (1/4 - 1 teaspoonful) of dried lemon balm herb
in hot water. Steep and drink up to 4 times daily.
Tincture: 2 - 3 mL (40 - 90 drops), 3 times daily
Capsules: Take 300 - 500 mg dried lemon balm, 3 times daily or as
needed.
Topical: Apply topical cream to affected area, 3 times daily or as
directed.
For cold sores or herpes sores, steep 2 - 4 teaspoonfuls of crushed
leaf in 1 cup boiling water for 10 - 15 minutes. Cool. Apply tea with
cotton balls to the sores throughout the day.

From http://www.umm.edu/altmed/articles/lemon-balm-000261.htm

*NOTE*
When making tea, don’t steep the leaves too long or it becomes bitter
and may cause headaches.

Contraindications:

No side effects or symptoms of toxicity have been reported with lemon
balm use. Even so, this herb should not be used by pregnant or breast-
feeding women. Also, lemon balm may interfere with sedatives and
thyroid medications if you either of these, you should consult your
health care provider before taking lemon balm.

Culinary Uses:
(lemon balm mojito)

*try adding to fruit salads.
*try adding lightly sautéed, shredded Lemon Balm leaves to freshly
steamed veggies *garnish with some fresh Lemon Balm leaves.
*tastes great with tarragon as a seasoning for lamb, poultry or fish
*great in homemade herb vinegars.
*freeze small leaves into ice cubes to serve in lemonade.
*combines well with allspice, bay leaves, mint, pepper, rosemary and
thyme.
*yummy in salads, herb butters, fruit drinks and sorbets, egg dishes,
custards, soups and casseroles.
*great in drinks..and in alcoholic drinks(lemon balm schnapps recipe).

Other Uses:

Supposedly the leaves are good for polishing wood.
* leaves make for a lightly astringent facial steam.
* great for potpourri.
* toss a few sprigs on the fire to perfume the air and keep away the
mosquitoes.
*makes a great herbal rinse for oily hair.
*crush the leaves, and rub them over exposed skin to deter mosquitoes.
*in puppies, use to clean discharging eyes and noses(use cotton swab
dipped in infusion).

Magical Properties:

Gender: feminine
Planet: Moon
Element: Water
Powers: Love, Success, Healing
Dieties: Venus, Jupiter, Diana
Other Correspondences: Chariot Card

Can be used in love spells and charms. According to Beyerl, it can be
used in rituals to the goddess Diana, as it was thought to have been
sacred to her. Lemon balm can also be used in as an ingredient or
substitute for related to lunar matters.

Recipes and Spells:

Lemon Balm-Apple Sorbet:

2 large apples, chopped
1 cup lemon balm leaves
2 cups water
1 cup honey
Juice of 2 lemons

Puree apples and lemon balm in a blender or food processor. Transfer
puree to a sauce pan. Add water and honey. Simmer over low heat until
thick and bubbly. Strain. Add lemon juice, stir briskly, and cool.
Place mixture in an ice cream maker and freeze. If you don’t have an
ice cream maker, freeze, then blend the mixture just before serving.
Garnish with fresh lemon balm sprigs, and serve with scones or tea
biscuits.

Lemon Balm Vinaigrette

3 Tbls. lightly flavored olive oil
1 tsp. chiffonade of fresh lemon balm
1/8 tsp. salt
1/16 tsp. fresh ground black pepper
2 Tbls. rice wine vinegar

Combine all ingredients just before using, for the freshest taste and
brightest color. Use as a salad dressing with baby lettuces and touch
of grated, aged Jack cheese, or toss with fresh steamed veggies(it’s
delicious with asparagus!).

Lemon Balm Pesto

2 cups fresh lemon balm
1/2 cup extra-virgin olive oil
3 or 4 cloves garlic

Blend all ingredients together in a food processor until chunky, but
not too well blended. Use to baste broiled or grilled fish or
chicken, or serve as traditional pesto over pasta. (See recipe
below.) Makes about 2 cups.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry.
Set sprigs aside. Chop two-thirds of the leaves, and combine with the
butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin
in several places and insert the herb butter underneath. Rub chicken
with salt, pepper, and garlic powder. Insert the remaining herb
sprigs into the cavity of the chicken. Place breast-side-down in a
roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20
minutes longer. Makes 4 to 6 servings.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid. Allow to
steep for 1 week. Strain. Use 1 teaspoon per application with a
cotton ball. Refrigerate if you wish.

Lemon Balm Mojitos

1 sprig fresh lemon balm leaves (About 5 leaves)
1 teaspoon sugar
1 1/2 ounces rum
1 1/2 ounces lime juice
top with Sprite or tonic water

1. Put the lemon balm and the sugar in a short glass, and muddle
until well mushed together.
2. Add the shot of rum, a squeeze of lime, and fill the glass with
tonic water. Add ice and stir gently. Garnish with a lime or lemon
balm sprig.

Garlic Elixir

Keep Garlic Elixir on your First Aid shelf, to ease sore throats and
bolster your immune systems.
Or sometimes, just take a dropperful because it tastes so good!!

To make your own Garlic Elixir, follow these easy steps:

1. Break apart the individual cloves (leaving the skins on is fine)
and roughly chop the garlic with a knife or chop them up minimally in
a food processor.
2. Fill whatever size jar you want to use two-thirds full of the
chopped garlic.
3. Mix together your vinegar and honey at a 1:3 ratio of honey to
vinegar (we use organic, raw apple cider vinegar and raw honey). If
your honey is too thick to mix, warm it in a saucepan over low heat
until it becomes liquidy thin.
4. Pour the honey-vinegar mixture over the garlic until the jar is
full. Use a plastic lid or cover the mouth of the jar with wax paper
before securing the lid (the vinegar tends to rust metal lids).
5. Tend your brew every couple of days for the first week, then once
a week after that. Poke it with a spoon to release air bubbles, then
top it off with the vinegar.
6. After 6 weeks, strain out the garlic and enjoy - just in time to
prepare your immune system for the shift to autumn!

From redmoonherbs.com

Pumpkin Face Mask - Rich In Vitamins A, C, and Zinc

Adapted from Lipman World, newsletter, Issue 2: Volume 1 2004,
www.lipman world.com

Pumpkin makes an excellent facemask ingredient for all skin types,
especially environmentally damaged or sensitive skin. High in Vitamin
A (skin healing), C (anti0oxidant) and Zinc, the pumpkin soothes,
moisturizes and acts as a carrier, assisting the other mask
ingredients to absorb deeper into the skin and intensifying the
results.

Give your skin this healing mask for a healthy glow!

Pumpkin Pie Face Mask

22 teaspoons fresh )or canned) pumpkin, cooked and pureed (see above
for benefits)
one-half teaspoon honey (humectant, regenerative) one-quarter
teaspoon milk
(or soymilk)(alpha hydroxyl acid, enzymes digest skin cells)

Optional Ingredients
For Dry Skin one-quarter teaspoon heavy whipping cream (moisturizing;
alpha hydroxy acid)
-or-
one-half teaspoon brown sugar (exfoliates, moisturizes, alpha
hydroxyl acid)

For Oily Skin
one-quarter teaspoon apple cider (tonic action promotes skin
circulation; alpha hydroxyl acid; regulates pH).
-or-
one-quarter teaspoon cranberry juice (high in antioxidants critically
important to the utilization of essential fatty acids to maintain
balanced, nourished skin.

Combine the ingredients for your facemask. Mix gently and apply to
your face avoiding the eye area. Rest and relax for 10-15 minutes
while your pumpkin pie facemask gently exfoliates, nourishes and
conditions your face. Rinse with warm water and apply the appropriate
moisturizer for your skin type.

Kale is featured at EattheSeasons.co.uk this week. It is in season in our
neck of the woods too. Some friends dropped by the other day, and she
brought us a sizeable plastic bag full of very nice kale.

I grew White Russian kale earlier this year, and it was lovely.

http://www.highmowingseeds.com/organic-white-russian-kale-seeds.html

I tried to grow Tuscan kale too, but I made the mistake of putting it in a
large container with the White Russian. The White Russian totally crowded
out the Tuscan kale - I won’t do that again.

Info, recipes, etc.: http://eattheseasons.co.uk/Archive/kale.htm

Pat
— northern Pennsylvania
Website: www.meadows.pair.com/articleindex.html

“Rats and roaches live by competition under the laws of
supply and demand. It is the privilege of human beings to
live under the laws of justice and mercy.” - Wendell Berry

http://groups.yahoo.com/group/healthycheapcooking/

Sandra’s Cream Taco Casserole

12 corn tortillas
2 T. corn oil, heated
Salt
1 onion, finely chopped
1 1/2 cups light cream or half and half
4 oz. diced green chilies
1/2 cup taco sauce
Butter
3 cups cooked, diced chicken
8 oz. sharp cheddar cheese, grated

Dip tortillas in hot oil just enough to soften. Drain and cool on paper towels or paper bag. Salt tortillas and tear into quarts. Set aside. Sauté chopped onion in remaining oil. Add the cream...skim milk will never give the desired satiny sauce...and stir over low heat 5 minutes. Add chilies and taco sauce and stir to blend. Have ready a buttered 2 quart casserole. Layer into it the torn tortillas, chicken, sauce, and cheese, in that order. Bake, uncovered, about 45 minutes at 350. Serves 6
Source:Arizona Highways Heritage Cookbook

[I have made this many times, fantastic with a pot of beans, and it freezes well....
granny]

Mexican Spoon Bread

1 can cream style corn, 16 oz
3/4 cup milk
1/3 cup vegetable oil
2 eggs
1 cup yellow cornmeal
1/2 t. baking soda
1 t. salt
1 can chopped green chilies, 4 oz
2 cups shredded longhorn cheese or Cheddar cheese

Combine the corn, milk, oil, eggs, cornmeal, baking soda and salt in mixer bowl. Beat until well mixed. Pour 1/2 of the mixture into a buttered 1 1/2 quart casserole. Sprinkle green chilies and 1 cup of the cheese over the corn mixture. Spoon the remaining corn mixture over the cheese. Top with remaining cheese. Bake t 400 for 45 minutes or until puffed and golden. Serves 4.

source: Reflections Under the Sun

From the All_Easy_Cookin_ Recipes group...

~~~~~

Veg All Soup

2 tbsp. butter
1 c. diced onion
1 c. shredded cabbage
2 c. water
1 (16 oz.) can Veg-all mixed vegetables, drained
2 (14 1/2 oz.) cans stewed tomatoes
2 tbsp. chopped parsley
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. black pepper

Melt butter in large pan. Stir in onion and cabbage. Heat 2 minutes. Add water; cover and simmer 10 minutes. Stir in Veg-all, tomatoes and seasonings. Simmer 10 minutes. 6 servings.

Halloween decorating?

I made a huge spider web in my back yard with just a ball of string and a couple of hooks
check it out here: http://craftside.typepad.com/
It was easy and looks great!

Stef
http://sweatersurgery.blogspot.com/
http://www.crafttvweekly.com/

(\__/)
(=’.’=) This is Bunny. Copy and paste Bunny into your
(”)_(”) signature to help him gain world domination.

She has interesting books at the craftside site.

LOL, she even made a spider to go with the web, what fun.

And she is making paper mache bowls. And skulls.

LOL, this site just keeps loading, so give it time to load and it is full of ideas.
granny