I hope you will join in, so that this thread will be useful to us, when we need to find information of all types.
This first post, on my first ever thread, is for you:
http://www.rapidcityjournal.com/articles/2008/03/23/news/features/doc47d014b00d865081336026.txt
Food as art
By Jomay Steen, Journal staff
For Staff Sgt. Rhodello Nuval of Ellsworth Air Force Base, cooking is more than his military job, it is his art. Evidence of this is found on his culinary Web site, Nuval.net, which opens with, “Cooking is not just simply cooking to feed people. It is an art that helps tantalize the palate of your guests, family members or patrons.”
As his job, Nuval works for hours at the base kitchen to feed the service personnel. But he’s often the go-to guy to cook up feasts for base deployments, dinner parties for friends and children’s birthday parties.
Recently Nuval created two no-fuss, affordable dishes that easily could feed drop-by visitors or be served for Sunday dinner. The main dishes required about 40 minutes from preparation to finish, leaving plenty of time to put together a salad and side dish.“I fell in love with Italian wines while in Italy. It brings extra flavor into the sauce,” he said.
Master Sgt. Jesse Barcega stopped by the kitchen to taste Nuval’s Lemon Herbed Tenderloin with a blueberry coulis sauce drizzled across the plate. Barcega knew he was in for a delicious treat.
“We rarely do this type of cooking at our kitchens,” he said.
As expected, the pork drew praises from the EAFB head of food services.
“It has a spicy taste, but not too spicy. It’s very juicy,” he said after taking another bite.
“The tenderness is perfect.”
Barcega quizzed Nuval on the amount of time the young cook let the meat rest before carving the tenderloin into medallion-sized pieces. Nuval generally waits for a minute or so. After the discussion, Barcega advised for a longer wait time.
“Don’t cut meats fresh from the oven. Let the steam cook and seal the juices in … so let it rest for three minutes,” Barcega said. “But he’s the chef.”
It is advice heeded by Nuval, who oversees four noncommissioned officers and 16 airmen to complete the daily meals at the base. It is a job at which he not only excels, but also enjoys.
“It’s not only my job, it’s my passion,” he said of cooking.
continued.
http://www.dailydemocrat.com/ci_8625297?source=rss
Food costs keep rising
Assistance programs working families hit hard by price hikes
By SARA STEFFENS/MediaNews Group
Article Created: 03/19/2008 08:14:15 AM PDT
Four-dollar gallons of milk are just the beginning.
With sliced wheat bread topping $4 a loaf and eggs selling for $3.50 a dozen, even frugal shoppers can’t escape the sharpest spike in food prices in nearly two decades.
“It means I have to buy less,” said Thelma Johnson of San Pablo, pushing her half-full cart out of a Richmond Safeway this month. “I can’t buy as much meat as I used to. The only time I buy meat now is when I catch a sale. I’m eating more vegetables, which is probably good for me.”
Overall, food prices rose 4 percent in 2007, nearly twice as much as usual and the biggest single-year increase since 1990, according to the economic research service of the USDA.
And in 2008, prices are expected to surge another 4 percent.
For many consumers, growing grocery bills pale in comparison to the impact of rising fuel costs and the housing market slump, said Ephraim Leibtag, an economist who forecasts food prices for the USDA.
But for lower-income households - especially seniors on fixed incomes and families with small children - food costs hit hard.
“Those are the consumers that $4 milk is really going to put a crimp on their budget,” Leibtag said.
Rising fuel and energy prices are part of the problem, driving up costs for both farmers and retailers.
continued...
http://web.extension.uiuc.edu/disaster/guide/g_fppqdi.html
Disaster Preparedness
Preparedness Questionnaire Discussion
1. Do you think that your family is relatively well-prepared for a disaster such as an earthquake, tornado, winter storm, fire, flood or hazardous material incident? The emergency management community hopes that you are ready! It’s hard to imagine a disaster so destructive and widespread that the American Red Cross wouldn’t be able to reach you and your family in a matter of hours with cups of coffee and warm blankets. But potential for such a disaster does exist. The New Madrid earthquake fault, right here in Illinois, is an example of a disaster with enormous destructive potential. The emergency management community has plans in place to respond to these widespread disasters. Their goal, of course, is to help the most needy (those trapped by fallen buildings, in burning homes, crushed cars, etc.) first. In order to meet that goal they need to be able to count on Illinoisans who are not in imminent danger to fend for themselves for at least 72 hours. Your well-prepared family could help save the lives of others, not just yourselves.
2. Do you believe that the community you live in is relatively well-prepared for a disaster? What do you REALLY know about your community’s disaster plans? Do you know if your community has a siren warning system? Do you know what it means when you hear a siren? For example in the Champaign/Urbana area each siren that is sounded means you should remain in your shelter for another 30 minutes. So if you hear one siren, seek shelter. If you hear a second siren, remain in your shelter for another 30 minutes. In other communities a second siren may indicate an “all clear.” Some communities do not have a siren system at all. It is important that you know about your community’s siren system. Remember, most warning sirens are designed to provide warnings to those working or participating in other activities outdoors. They are not designed to provide blanket coverage for those inside a closed building. Use the NOAA weather radio or commercial radio or television broadcasts for weather information when indoors. Remember, non-local cable or satellite television channels most often will not provide local weather warning information.Has your county ESDA (Emergency Services Disaster Agency) coordinator worked with local hospitals, nursing homes, day care centers, shopping malls, schools, etc. to make sure they have a plan for what to do during an emergency? Do you know who your ESDA coordinator is? He or she is in the phone book - you might want to give him/her a call.
3. Have you discussed disaster preparedness with your family? If you have a plan of what you will do during a disaster but you haven’t shared it with your family ahead of time, your plan may not work! Each family member needs to know how to phone for help, escape out of the house, and seek safe shelter in the house. Each family member needs to know how to be safe when they are out of the home (at work, school, play). Each family member needs to know how the family plans to reunite if it becomes impossible to return to the home.
4. Do all members of your family know how to call for help? If you have kids, do they know how to phone for help? Do they know to dial 911 (if it is available where you live)? If you don’t have 911, do you have the number of the Sheriff, Police, Fire, Ambulance, Poison Control, responsible friend/relative, etc. near the phone? Do your kids know what sort of information they will need to give over the phone (i.e., the address of the home, their last name, etc.)? Do they know to phone from outside of the house if the house is on fire? Do they know to stay off the phone during an electrical storm?
5. Have you conducted a home hazard hunt and fixed potential hazards? Many disasters at home can be averted with a simple hazard hunt. Is the home fire-safe - no frayed electrical cords, no overloaded outlets, working smoke detectors, working carbon monoxide detectors, no flammable liquids near sources of heat or flames? Are working fire extinguishers easily available? Is the home earthquake safe—no unsecured heavy objects (mirrors, bookshelves, etc.), the water heater bolted to the wall?
6. Do you have a Family Disaster Supply Kit? In your supply kit you will need ALL of the things it will take to survive 72 hours. This will include food and water of course, but also medicines, blankets, flashlights, etc. Even if you don’t put together an actual kit (although we encourage you to do so), think about having at least enough food, water and medicine at home with you to last 72 hours.
7. Do you have a Disaster Supply Kit for each car? A small box in the trunk of your car, with blankets, a first-aid kit, cash, food, flashlight, radio, etc. could literally mean the difference between life and death. Every car should have a kit. You might want to change the contents of the kit for the different seasons of the year.
8. Are you current in First-Aid training (within the last 3 years)? Basic first-aid, for example how to stop bleeding by applying pressure, can be crucial, even life saving knowledge. First-aid courses are often offered by local American Red Cross chapters and local hospitals for nominal charges. Think how happy you (and the victim) will be if you are able to make use of current training in an emergency situation.
9. Are all responsible family members current in First-Aid? Unfortunately, there is the possibility that YOU might be the victim! Does everyone in your family know basic first-aid?
10. Are you current in CPR (trained in the last 3 years)? CPR - Cardio Pulmonary Resuscitation is a simple technique that has saved many folks who would have otherwise been choking, drowning, smoke inhalation, or heart attack victims. When you think about a few hours of training saving a loved one’s life, isn’t it worth it?
11. Are all responsible family members current in CPR? Again, there is the possibility that YOU might be the victim! Or, you might not be home when the incident occurs. Be sure that everyone in your family is trained.
12. Do you have operational smoke detectors and carbon monoxide detectors? Having a smoke detector and/or a carbon monoxide detector in your home is NOT good enough! You need to make sure they are operational, that is, they must have working batteries. An operational smoke detector more than doubles your chance of escaping from your home alive. Two good rules of thumb are check your detectors once a month (pick a day of the month, say the 1st, and make a habit of checking the detectors every month on the 1st); when you change your clock for daylight savings/standard time, change the batteries of detectors too.
13. Do you have a charged ABC fire extinguisher? There are three basic classes of fires. All fire extinguishers are labeled using standard symbols for the classes of fires they can put out. A red slash through any of the symbols tells you the extinguisher cannot be used on that class of fire. A missing symbol tells you only that the extinguisher has not been tested for a given class of fire. Class A: Ordinary combustibles such as wood, cloth, paper, rubber and many plastics. Class B: Flammable liquids such as gasoline, oil, grease, tar, oil-based paint, lacquer, and flammable gas. Class C: Energized electrical equipment - including wiring, fuse boxes, circuit breakers, machinery, and appliances Many household fire extinguishers are “multipurpose” A-B-C models, labeled for use on all three classes of fire. If you are ever faced with a Class A fire and don’t have an extinguisher with an “A” symbol, don’t hesitate to use one with the “B:C” symbol. WARNING: It is very dangerous to use water or an extinguisher labeled only for Class A fires on a Class B or Class C fire. > Do you know where your fire extinguisher is? Do you know if it is still fully charged (they can lose their charge over time)?
14. Do you know how to use the fire extinguisher? Using a fire extinguisher is not completely straightforward and the time to learn how to operate one is NOT during a fire. Follow the four-step PASS procedure. Pull the pin: This unlocks the operating lever and allows you to discharge the extinguisher. Aim low: Point the extinguisher nozzle (or hose) at the base of the fire. Squeeze the lever above the handle: This discharges the extinguishing agent. (Some extinguishers have a button instead of a lever.) Sweep from side-to-side: Moving carefully toward the fire, keep the extinguisher aimed at the base of the fire and sweep back and forth until the flames appear to be out. A good practice might be to purchase two fire extinguishers—one to keep and one to let each family member practice on.
15. Do you know how to turn off all utilities (gas, electricity, water, etc.)? For a variety of reasons, it may be necessary to turn off the utilities in your home. Do you know where the water main is? Do you know where the circuit breaker box is? Does everyone in your family know NOT to turn off the electricity if you have to stand in water to do so? Both the Extension Service and the American Red Cross can provide you with instructions on how to turn off your utilities.
16. Do you know where your family records are? If your house burned down today would your insurance papers, household inventory, receipts, etc. burn too? A great place to keep your valuable papers (marriage certificate, birth certificates, passports, insurance papers, household inventory, etc.) is in a safe deposit box. It is probably not wise to keep your will in a safe deposit box though. A will is best kept with your attorney or a close friend (if you die it will become difficult for others to access your safe deposit box, making it difficult for them to find your will).
17. Do you know where your family will meet outside your home in case of an emergency? If your family is separated during an emergency you should have two contingency plans in place. The first plan should be a place to meet near your home (such as across the street at a neighbor’s) if the emergency is something like your house burning down. The second plan should be a place to meet in your community, away from your home, (such as a local business or friend’s house) if the emergency is something like your neighborhood being evacuated. By knowing ahead of time where to rendezvous, family members can avoid needlessly worrying about members that are fine and concentrate on family members that are unaccounted for.
18. Do you know at least two exits from every room in your house in case of a fire? Most rooms have a door and a window. If the window is a second story window, do you have a way to escape safely (i.e., a fire ladder)?
19. Have you practiced an emergency drill in your home within the past year? Drills are a terrific way of making sure that everyone in the family (kids and adults) understands and has the physical/mental ability to carry out the plan your family has developed. If kids get confused about whether to stay inside or leave the house during a fire for example, the time to get them straight about it is BEFORE anything happens.
20. Do you have an out-of-area phone contact? Believe it or not, long distance phone calls are often easier to make immediately following a disaster than are local phone calls. If everyone in your family knows to phone “Aunt Susie in Oklahoma,” Aunt Susie can help link families that have been separated and help identify those family members that are unaccounted for.
21. Do you know about disaster plans at your workplace, at your children’s school or day care, etc.? Few of us spend 100 percent of our time at home, so we need to know about the disaster plans at the other places we (and our loved ones) spend time. Be sure that you know what the plan is and that it is a sound plan.
22. Can you list the actual cash value of EVERY item in your home, garage, and patio? You may be asked to create such a list after a fire, tornado or flood! Obviously, a wise choice is to make that list (often times called a household inventory) well before a disaster occurs. A household inventory can provide you with some excellent information for deciding how much insurance to purchase as well. The Illinois Cooperative Extension Service and the Illinois Department of Insurance have recently put together a household inventory which is available for a nominal charge.
23. Do you know what your homeowners insurance covers? Are you aware that virtually NO homeowners insurance policies cover damage done by floods, earthquakes, mine subsidence or sewer backup? Some homeowners insurance policies do not even cover frozen pipes or damage caused by the weight of snow! How can you be sure you are covered for the hazards you face? First, find out what risks are in your area (you may not be at risk for mine subsidence, for example, if you do not live near a mine). Then discuss these risks with your insurance agent and make sure you have the coverage you need. To purchase flood insurance you will need to be living in a community “participating” with the National Flood Insurance Program. If your agent is unfamiliar with flood insurance call the following for more information: Illinois Department of Insurance (217-782-5020 or 312-814-2427) National Flood Insurance Program (800-638-6620)
24. Some family members have special needs, for example the elderly, mobility impaired or sick. Do you have a plan for making sure these members will be safe during a disaster? Check your family disaster plan and make sure it will work for everyone. For example, if the family plan is to seek shelter in the basement during a tornado warning, be sure everyone in the family is able to negotiate the stairs to the basement. If some members are unable to go to the basement, make sure you have a second plan in place for them (i.e., seek shelter in an interior room, under a heavy piece of furniture).
25. Do you have a plan for your pets? A simple sign on your door, alerting the fire department to the fact that you have pets inside, could save your pets’ lives. Bringing a pet to a temporary shelter may pose health risks that the local shelter may not be willing to cope with. It’s a good idea to arrange for a place ahead of time (maybe a friend or relative) where your pets could stay temporarily in case of an emergency.
26. Do you know the difference between the National Weather Service’s “watch” and “warning” signals? A watch means conditions are favorable for hazardous weather to occur (watch tv, etc.). A warning means hazardous weather is occurring, imminent or highly likely. Take protective action. Watches and warnings are issued for weather hazards that pose a threat to life and/or property, including tornadoes, severe thunderstorms, floods/flash floods, winter storms, and extreme wind chills or heat.
There are lots of places to turn for more information about disaster preparation and planning:
* Illinois Emergency Management Agency (Springfield office)
* Emergency Management Agency (each county and many municipalities have an EMA coordinator)
* American Red Cross (organized in “chapters” across the state)
* Illinois Department of Insurance (Springfield and Chicago offices - also check with your agent)
* National Weather Service (offices across the state - ask for: Warning Coordinator Meteorologist)
* State Fire Marshal’s Office (Springfield office - also check with your local fire department)
Written by: Holly Hunts, Consumer & Family Economics Specialist July, 1996.
Further revisions by Rick Atterberry, March 2006.
Return to:
* Disaster Guide Content
Gee, grow your own veggies? Who’d have thunk that? Next will be some crazed idea of eating meat.
http://lds.about.com/od/preparednessfoodstorage/a/72hour_kit.htm
72 Hour Kit for Emergency Preparedness
[This is a good list of items you will want to consider, in case you have to leave your home.....granny]
OK, we talked about it off and on and here it is, the survival thread.
Come and add your thoughts, suggestions, recipes and whatever you think we need to know..........except war news.....
LOL and guess who will be the first that has to post war news...me.
Spring is here, it is Easter Time and a time to rejoice.
marked to read later
[This is not over by any means, Indonesia has had over 100 deaths and it is in many countries and still growing]
http://web.extension.uiuc.edu/disaster/guide/g_a1flu.html
Avian Influenza Talking Points
We expect high path H5N1 to arrive in the U.S. While it’s possible that it will not reach our borders, we are preparing as if it will.
* This expectation relates to the rapid spread of the virus overseas and the start of spring migration – with the potential for wild birds to mix in the flyways.
The arrival of high path avian influenza would NOT signal the start of a human flu pandemic.
* There is no evidence that the virus is passed easily from human to human anywhere in the world.
* Almost all of the human illnesses and deaths in other countries have been attributed to direct contact with infected birds
Properly prepared poultry is safe to eat.
* Even if high path H5N1 reaches the U.S., it is unlikely an infected bird would enter our food supply
* Proper cooking kills the avian influenza virus, just as it does many other germs.
We have experience responding to high path avian influenza – we’ve done so three times in the United States.
* Most recent – 2004, confined to one flock
We are expanding wild bird testing as an early warning system.
* We are working with the Department of the Interior, states, and universities to finalize a plan to increase testing as spring migration begins.
* Wild birds move along predictable pathways during migration and many birds that nest in Alaska spend winters in parts of Asia where the high path H5N1 virus is endemic.
* This early detection plan prioritizes testing in Alaska, elsewhere in the Pacific flyway, and the Pacific Islands. This will be followed by the Central, Mississippi and Atlantic flyways.
* The plan calls for a combined testing of 75,000 – 100,000 live and dead birds (DOI, USDA, and states combined) in 2006 and conducting 50,000 habitat samples (feces and water)
* The plan also establishes a systematic approach to the collection and tracking of sample data
* The plan uses a combination of five strategies to achieve early detection. They are:
* Testing wild birds that have died or are sick
* This offers the highest and earliest probability of detecting the high path H5N1, if it is introduced in the U.S. by a wild bird
* Sample testing of live wild birds
* Sample testing of hunter-killed birds
* Monitoring and testing of sentinel species
* Testing of environmental samples
Detection in wild birds would NOT mean high path AI will reach commercial poultry because the U.S. poultry industry is very sophisticated.
* Biosecurity practices are part of daily operations at commercial poultry farms (“biosecurity” practices are sanitary practices that provide protection)
* Commercial poultry are typically raised in covered buildings – offering limited exposure to wild birds
* Most commercial operations control access to and from those buildings and require workers to follow sanitary procedures as they come and go
* The U.S. commercial poultry industry is highly consolidated – meaning we have many birds in close, confined locations – so it would be easier to wipe-out the virus
We have a detailed response plan in place and the ability to quickly dispatch a team to the scene of an outbreak.
* We have 600 USDA veterinarians and 385 animal health technicians. In addition, there are 400 state veterinarians and 250 state animal health technicians who work cooperatively with USDA on animal health issues.
* We have the ability to tap into a network of 1,300 state and local veterinarians and animal health technicians if needed (called National Animal Health Emergency Reserve Corps.)
Additional Background Information
Monitoring Domestic Flocks: We work with state and industry partners to monitor and test domestic flocks, including those at live bird markets and commercial poultry operations
* Also - “Biosecurity for the Birds” program for backyard flock owners
* This program teaches backyard flock owners about important biosecurity - or sanitary - practices and how to identify and report signs of illness in birds
* Approx 50,000 backyard flocks in U.S. (2003 figure)
Border Control: We have several protections in place at our borders.
* USDA quarantines and tests all live birds imported from countries other than Canada, except returning U.S.-origin pet birds that are tested and allowed to go through home quarantine.
* We have three secure quarantine facilities where birds are held for 30 days and tested for AI.
* USDA prohibits imports of poultry raised or slaughtered in countries where high path H5N1 has been detected in commercial poultry or traditionally raised poultry, not in wild or migratory birds.
Feathers: the importation of commercial shipments of raw bulk feathers from highly pathogenic H5N1 avian influenza (HPAI) affected countries must comply with USDA regulations to prevent the introduction and dissemination of HPAI H5N1 into the United States. These shipments are required to have a certificate of processing according to USDA regulations and an import permit.
Note: USDA regulations address importation of poultry and poultry products. We do not have the authority on labeling fully finished commodities containing feathers such as comforters, pillows, jackets, etc.
* USDA has a smuggling interdiction team that works closely with the Department of Homeland Security’s Customs and Border Protection to prevent illegal smuggling of birds and poultry products
International Assistance: We are expanding our assistance to countries affected by high path H5N1 - knowing that anything we can do to contain the virus overseas, will help to protect both animal and human health in the U.S.
* We have sent teams of experts to educate, conduct research, and assist other countries with monitoring and eradication efforts.
* We are preparing to work as part of an international team to conduct country by country assessments of their needs in relation to AI
Response Plan details: In the event of an outbreak, we are prepared to take five main steps:
* Quarantine the affected poultry operation(s)
* Secure the area and limit movement
* Increase AI testing throughout region to quickly detect any spread
* Humanely destroy the infected birds
* Sanitize the area and maintain quarantine until tests confirm the area is AI-free
Vaccines: Additionally, USDA maintains a bank of bird vaccines to protect healthy birds outside a control area, if necessary.
* The vaccine would be used to create a firewall around a quarantine to prevent spread
* 40 million doses
* (20 million for H7 and 20 million for H5 – proven effective against highly pathogenic H5N1 AI)
* (specifically - 10 M H5N2; 10 M H5N9; 10 M H7N2; 10 M H7N3)
* Another 70 million doses in development
Lab Capabilities: We have a network of 39 USDA-certified federal, state and university laboratories capable of conducting AI tests (part of National Animal Health Laboratory Network)
* The combined capacity is 18,000 tests per day (500 tests per day per lab)
* During the exotic Newcastle outbreak, a single lab in the network could run 80,000 tests in one day. Spread among 39 labs, the 75,000-100,000 live and dead bird samples and 50,000 water and feces samples would not a huge increase in testing during a one year period.
* USDA operates premiere lab in Ames, Iowa (National Veterinary Services Laboratory) where confirmatory testing is conducted
Funding: Thanks to the President’s leadership in identifying this as a priority, and our ability to access animal health emergency funds, we have the resources needed to prepare and respond.
* In 2006, USDA received $91 million in supplemental funding to fight A-I here at home and overseas
* In addition, our 2007 budget includes $82 million in appropriated funds to address AI
I have a huge garden planned this year with over 600-Veg-plants within a limited area.
Two Words, "Compost Tea"..
Hamburger Helper
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Make Your Own
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 Cups nonfat dry “instant” milk
1 Cup corn starch
1/4 Cup unsalted chicken or beef bouillon powder
2 Tablespoons onion flakes
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Teaspoon black pepper
2 Tablespoons dried parsley
1 Tablespoon garlic powder
Mix the ingredients together and store in an air tight container. Use
the
above “Helper” mix as a base for the following dinners. (Each serves
four
to six people.)
Chili Tomato Mac:
Brown one pound ground beef or turkey and drain off the fat. Add one
cup
water, one and one-half cups of uncooked macaroni, two cans chopped
tomatoes, one tablespoon chili powder and one-half cup of the “Helper”
mix. Simmer covered 20 minutes or until macaroni is tender.
Ground Beef Stroganoff Brown one pound ground beef or turkey and drain
off the fat. Add 2 cups water, one-half cup “Helper” mix and two cups
uncooked egg noodles and stir. Bring mixture to a boil, reduce heat
and
simmer covered for 15-20 minutes or until noodles are tender. Top with
one-half cup “light” sour cream or plain yogurt. Serve immediately.
Hearty Potato Casserole:
Brown one pound ground beef or turkey and drain off the fat. Add
three-fourth cup water, six peeled potatoes (sliced very thin), one
cup
of frozen mixed peas and carrots and one-half cup plus 1 tablespoon
seasoning mix. Simmer covered 20-30 minutes or until potatoes are
tender.
Stir, uncover and cook until excess water is evaporated.
Skillet Lasagna:
In a large skillet, brown one pound of lean ground beef, crumble.
Drain
off the fat and add: one-half cup of the Homemade Ground Beef Helper
Mix,
one chopped onion, two cups water, 16 ounces of tomato sauce, three
cups
dry noodles and one-fourth cup Parmesan cheese. Bring to a boil.
Reduce
heat and simmer for 15 minutes, stirring until thickened. Top with two
cups of mozzarella cheese five minutes before serving; turn off heat,
stop stirring and allow cheese to melt.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hamburger Helper Recipes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
***** NONE *****
1. Brown one pound (more or less) of ground beef in a skillet.
2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
is
fine) and 2 cups water (use one cup if using fresh potatoes. and 1/4
cup
butter or margarine and one of the sauce mixes below.
CHEESEBURGER MACARONI
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbls powdered milk
2 2/3 cups flour
2 tsp onion powder
STROGANOFF
Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
1/4
cup sour cream just before serving. (1/4 cup fresh or canned mushrooms
may be
used instead of dried, but put them in when you cook, not when
preparing
the mix for storing,)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbls celery salt
PIZZA SPINS
Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
seasoning or the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbls garlic powder
1/2 cup parsely
SPANISH RICE
Use rice, a small can of tomato paste, and 2 Tbsp of the following
mixture
1/4 cup minced onion
4 Tbsp chili powder
3 Tbsp salt
4 tsp cornstarch
3 tsp cumin
3 tsp crushed red pepper
3 tsp chopped green onion (dried)
2 tsp beef bouillon
1 1/2 tsp oregano
If you have a food dehydrator you can dry some of your own ingredients
like
the onion and green peppers. By mixing the dried items, you can save
time
preparing meals and most of the mixes will last several months in
airtight
containers.
* Exported from MasterCook *
Hamburger Helper Seasoning Mix
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own Mix
Mixes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 Tsp. black pepper
1 Tbsp. garlic powder
2 Tbsp. dried parsley
1/3 Cup instant onion
3 Tbsp. onion powder
1 Tbsp. salt
1 2/3 Cups nonfat dry milk powder
3 1/2 Tbsp. beef bouillon granules
Yield: 5 1/2 cup servings
Cheeseburger Casserole
Brown one pound hamburger, drain fat. Add 1 cup water, 1 cup uncooked
macaroni, one 16-oz. can chopped tomatoes, and 1/2 cup seasoning mix.
Simmer covered 20 minutes or until macaroni is tender. Remove from
heat,
add 1/2
cup grated cheese.
Chili Tomato Macaroni
Brown one pound hamburger; drain off fat. Add one cup water, one cup
uncooked macaroni, one 16-ounce can chopped tomatoes, one Tbsp. chili
powder and 1/2
cup seasoning mix. Simmer covered 20 minutes or until macaroni is
tender.
Potato Casserole
Brown one pound hamburger, drain off fat. Add 3/4 cup water, 6 peeled
and
thinly sliced potatoes, 2/3 cup seasoning mix. Simmer covered 20-30
minutes
or until potatoes are tender. Stir. Uncover and cook until excess
water
is
evaporated.
Skillet Lasagna-Homemade Ground Beef Helper Mix-9Pts
Recipe By : Karen Cox, Colorado State University
Serving Size : 5 Preparation Time :0:00
Categories : Master Mix Recipes Skillet Dinners
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef or turkey
1/2 cup Homemade Ground Beef Helper Mix
1 onion — chopped
2 cups water
16 ounces tomato sauce
3 cups dry noodles — *yolk-free
1/4 cup parmesan cheese
2 cups mozzarella cheese — * reduced fat
In a large skillet, brown one pound of lean ground beef, crumble.
Drain off the fat and add: one-half cup of the Homemade Ground Beef
Helper Mix,
one chopped onion, two cups water, 16 ounces of tomato sauce, three
cups dry
noodles and one-fourth cup Parmesan cheese.
Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until
thickened.
Top with two cups of mozzarella cheese five minutes before serving;
turn off
heat, stop stirring and allow cheese to melt.
bookmark
Many of my mix recipes are from the Make a Mix group.
granny
* Exported from MasterCook *
SIX-WEEK BRAN MUFFINS
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 box raisin bran cereal — (15 oz.)
3 c. sugar
5 c. flour
5 tsp. soda
2 tsp salt
4 eggs — beaten
1 c. oil
1 quart buttermilk
Mix dry ingredients in a large bowl. Add wet ingredients and mix
well.
Bake in muffin tins for 15-20 min. at 400 degrees. Store unused
batter in refrigerator and use as desired.
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 7182 Calories; 250g Fat (31.2%
calories from fat); 119g Protein; 1125g Carbohydrate; 18g Dietary
Fiber; 782mg Cholesterol; 5532mg Sodium. Exchanges: 31 1/2 Grain
(Starch); 3 Lean Meat; 4 Non-Fat Milk; 46 1/2 Fat; 40 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
A-b-c Muffin Master Mix
Recipe By :Sara’s Kitchen Website
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
18 cups flour
5 cups sugar*
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb baking powder
2 Tb baking soda
2 Tb salt
3 Tbsp ground cinnamon
3 tsp ground nutmeg
* or equivalent substitute
Stir together well, breaking up lumps.
Store in a large airtight container labeled with the date and contents
in a
cool, dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24
muffins as you make them.
TO MAKE 24 REGULAR SIZED MUFFINS:
Preheat oven to 400°.
Coat muffin tins with an oil/lecithin mixture, grease with shortening
or
butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 tsp. vanilla
2 cups water
1 cup oil*
* or butter this measurement is up to your tastes and desires. We find
them
perfectly acceptable without ANY fat, but any amount of oil can be
added up
to one cup.
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on
chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins
are
golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into
preheated
oven:
STREUSEL TOPPING for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
CRUNCHY TOPPING for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
TYPE OF MUFFIN:
Ingredients to add to mix before baking:
APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins
sprinkle with cinnamon and sugar mixture before baking
APPLESAUCE MUFFINS:
1 cup applesauce omit oil
APRICOT MUFFINS:
1 cup chopped dried apricots
BANANA MUFFINS:
2 mashed bananas
1 cup walnuts (optional)
BLUEBERRY MUFFINS:
2 cups fresh or frozen rinsed blueberries
BRAN MOLASSES MUFFINS:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins
BUTTERSCOTCH MUFFINS:
2 (12 oz.) bags butterscotch chips
1 cup chopped nuts
CARROT MUFFINS:
2 cups grated carrots
1 cup raisins
1-1/2 tsp. allspice
CASHEW MUFFINS:
2 cups unsalted coarsely chopped cashews
CHERRY MUFFINS:
2 cups fresh or dried pitted cherries
CHOCOLATE CHIP FUDGE MUFFINS:
1-1/2 cups cocoa
1/2 cup sugar
3 cups mini chocolate chips
COCONUT MUFFINS:
3 cups toasted flaked coconut
reserve some to sprinkle on the top
CRANBERRY ORANGE MUFFINS:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 Tb. orange peel
CURRANT MUFFINS:
1-1/2 cups currants
1 cup chopped nuts
DATE MUFFINS:
1 cup chopped dates
1 cup chopped nuts
EGGNOG MUFFINS:
4 tsp. rum extract
2 cups eggnog (omit water from recipe)
before baking, top with mixture of:
2 Tb. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon
FIG MUFFINS:
2 cups dried chopped figs
1 c. chopped walnuts
FRUIT MUFFINS:
2 cups dried diced fruit
GARDEN FRESH MUFFINS:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves
GINGERBREAD MUFFINS:
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins
GRANOLA MUFFINS:
reduce muffin mix to 4 cups and add:
1-1/2 cups granola
Top with additional granola before baking
GRAPENUTS MUFFINS:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts
1 tsp. allspice
HAZELNUT MUFFINS:
2 tsp. ground cardamom
2 cups chopped hazelnuts
INCREDIBLE CREAM CHEESE MUFFINS:
combine:
2 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tb. onto top of muffins before baking
JAM MUFFINS:
1-1/2 cups jam or preserves
(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
KISSES AND HUGS MUFFINS:
1-1/2 cups cocoa
1/2 cup sugar
After filling muffin tins 3/4 full, drop one Hershey’s kiss into the
center
of each muffin, pushing down slightly until kiss is covered. Ice cooled
muffins with confectioners sugar and water glaze.
LEMON MUFFINS:
omit 1 cup water and replace with 1 cup lemon juice
use 4 eggs
1/2 cup chopped nuts
LEMON POPPY SEED MUFFINS:
2 packages (3.4 oz each) instant lemon pudding mix
2 Tb. poppy seeds
use 4 eggs
omit 1 cup water and replace with 1 cup lemon juice
MANDARIN MUFFINS:
1 (11oz) can mandarin oranges chopped and undrained
reduce water to 1 cup
1-1/2 cups shredded carrots
MAPLE MUFFINS:
6 Tb. maple syrup
reduce water to 1-1/2 cups
MARMALADE MUFFINS:
1-1/2 cups orange marmalade
1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)
MINCEMEAT MUFFINS:
1-1/2 cups mincemeat
OATMEAL MUFFINS:
reduce muffin mix to 4 cups and add:
1 cup oats
use 4 eggs up to
2 cups raisins or grated apples
ORANGE MUFFINS:
2 cups sour cream
1 cup nuts or coconut (opt)
2 cans (11 oz. each) mandarin oranges, drain
use 4 eggs
PEACH MUFFINS:
2 cups fresh or one large can (drained) chopped peaches
PEANUTTY MUFFINS:
3 cups peanut butter chips
1/2 cup chopped peanuts
PEANUT BUTTER BANANA MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
PEANUT BUTTER AND JELLY MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tb. jam into each muffin before baking.
PEAR MUFFINS:
2 cups fresh or one large can (drained) chopped pears
PECAN MUFFINS:
2 cups chopped toasted pecans
1 tsp. maple extract
PINEAPPLE CARROT RAISIN MUFFINS:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)
PINEAPPLE MACADAMIA MUFFINS:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
PLUM MUFFINS:
2 cups fresh or canned plums, chopped
PRUNE MUFFINS:
1 to 2 cups chopped prunes
1/3 cup poppy seeds
PUMPKIN MUFFINS:
2 cups or 1 can solid pack pumpkin
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins
RASPBERRY MUFFINS:
2 cups fresh or frozen whole, unsweetened raspberries
RUM RAISIN MUFFINS:
3 tsp. rum extract or 3 Tbsp. rum
before baking, top with mix of:
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
SESAME SEED MUFFINS:
1 cup toasted sesame seeds
before baking, top with mix of:
1/2 cup nuts
4 Tb. brown sugar
4 Tb. sesame seeds
2 Tb. flour
1/2 tsp. each cinnamon
1/2 tsp. nutmeg
SOUR CREAM MUFFINS:
omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 tsp. grated lemon peel (opt.)
SQUASH MUFFINS:
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins
STRAWBERRY MUFFINS:
2 cups fresh or frozen strawberries, chopped
SWEET POTATO MUFFINS:
1 Tb. allspice
4 Tb. dry orange peel
2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2
cups)
TROPICAL TREAT MUFFINS:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. lemon peel, grated
VANILLA MUFFINS:
2 packages vanilla chips
WALNUT MUFFINS:
1-1/2 cups chopped walnuts
WHEAT GERM MUFFINS:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ
2 Tb. sugar
YOGURT MUFFINS:
reduce water to 1-1/2 cups and add:
2 cartons (8 oz each) yogurt — plain or flavored
ZUCCHINI MUFFINS:
2 cups grated zucchini
2 Tb. cinnamon
1 cup chopped nuts (optional)
Recipes adapted and modified from the following sources:
Shedd’s Spread Country Crock Classic Muffin Recipe
Cookbook USA, Swansoft, 1995
Make a Mix by Karine Eliason, Nevada Harward & Madeline Westover
Casseroles and Soups and Muffins by Sue Gregg (Eating Better Cookbooks
series)
- - - - - - - - - - - - - - - - - -
-
Per serving: 8295 Calories (kcal); 25g Total Fat; (2% calories from
fat);
234g Protein; 1743g Carbohydrate; 0mg Cholesterol; 9758mg Sodium
Food Exchanges: 114 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2
Fat; 1/2 Other Carbohydrates
http://www.hillbillyhousewife.com/tacoricemix.htm
TACO RICE MIX
In a quart-sized ziplock bag combine the following
ingredients:
*
1 cup long grain brown rice or white rice
* 2 teaspoons chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon each oregano & cumin & garlic
powder
* 2 tablespoons dry onion
* Dash red pepper flakes
Seal & Label the bag. Store on the pantry shelf.
To Prepare:
*
1 package of Taco Rice Mix
* 1 or 2 tablespoons oil
* 8 oz can reduced sodium tomato sauce or 1
cup chopped fresh or canned tomatoes
* 2 cups water
Get out a 2-quart saucepan. Heat the oil in the pan
over medium heat. Add the contents of the Taco Rice
Mix. Sauté the rice and seasonings in the hot oil
until the rice is toasty and slightly opaque. Add the
tomato sauce and water. Stir it up and bring it to a
boil. When it starts to boil, cover the pan with a
good lid and reduce the heat to very low. Brown rice
will cook in 45 minutes. White rice will cook in 20
minutes. Serve topped with cheese for a main dish, or
just like it is as a side dish. This is my oldest
son’s favorite food in the entire world. This recipe
doubles easily. Cook it in a 3-quart saucepan if you
double it.
Makes 4 servings.
Per Serving (excluding unknown items): 228 Calories;
4g Fat (16.1% calories from fat); 4g Protein; 43g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 629mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;
1 Vegetable; 1/2 Fat.
Variations
To make Taco Style Beans & Rice add a 15 oz can of
kidney or pinto or black beans (1-1/2 cups cooked
beans) well drained and rinsed, along with the tomato
sauce and water. Cook as directed.
Per Serving (excluding unknown items): 309 Calories;
4g Fat (12.7% calories from fat); 9g Protein; 58g
Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 956mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
To make Taco TVP & Rice Mix add 1 cup of plain TVP and
2 bouillon cubes to the rice mixture. Use the flavor
of bouillon that you prefer. When you prepare the
dish, increase the water to 2-3/4 cups. Otherwise,
proceed as directed. This is a great main dish mix to
keep on hand for busy days.
Per Serving (excluding unknown items): 288 Calories;
4g Fat (13.2% calories from fat); 17g Protein; 48g
Carbohydrate; 5g Dietary Fiber; trace Cholesterol;
936mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
Note: I keep the bag of Taco Rice Mix in a small
brown paper bag along with the canned tomato sauce,
and sometimes a can of kidney beans too. This keeps
the items together in one spot so I don’t have to hunt
all over the kitchen for that “can of tomato sauce
that I know is around here somewhere”. You may be
more organized than me and always know where that
extra can of tomato sauce is, but in case you’re not
this tip will save some work. Be sure to label and
date the paper bag so you know what it is when you see
it sitting there on the shelf.
Red Rice Mix
*
1 cup long grain white or brown rice
* 2 tablespoons dry onion flakes
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
Combine the rice and all of the other ingredients in a
resealable plastic container. I like to use zip-lock
bags. Label and Seal and the container. Store on the
pantry shelf. This is enough for 1 package of mix.
Make several at a time for the most conveneince.
To Prepare:
*
2 tablespoons olive oil
* 1 package of Red Rice Mix
* 14 or 15 oz can of tomatoes
* 1-1/2 cups water
Heat the olive oil in a 3-quart saucepan. Add the
package of mix. Sautè the rice and seasonings for a
few minutes, until the rice is toasty, and begins to
turn opaque. Add the tomatoes and water. Bring the
mixture to a boil. Place a lid on the pot. Reduce
the heat to the lowest possible flame. White rice will
cook in 20 minutes and brown rice will be done in 45
minutes. Remember to keep the heat low and leave the
lid on the pot.
If desired, you can put a package of the mix in a
brown paper lunch bag, and then place a can of
tomatoes in the bag beside it. This would keep the
mix and the tomatoes together in one place, so you
don’t have to hunt for canned tomatoes when you are
ready to prepare it. Be sure to label the paper bag
if you go this route. Any type of canned tomatoes
will do. Mexican, Stewed, or Italian tomatoes add
variety, especially if you usually make this with
plain canned tomatoes.
Make Your Own Cup Of Soup
All of the following snacks are under 25 calories,
some are under 10! They are warm, fast and
satisfying, especially when you are hungry for
something, but don’t know what. All are made by
adding 1 cup of boiling water to a packet of
low-sodium broth powder. I mix mine in a mug, but a
bowl would work just as well.
Sick Woman’s Salvation: 1 cup hot chicken bouillon
with a dash of lemon pepper. 6 calories.
Maggie’s Favorite: 1 cup hot chicken bouillon with a
dash each of onion powder and cayenne pepper. 7
calories. I often add an unsalted, crumbled saltine
cracker which brings the calories up to 20.
Tangy Beef Cup: 1 cup hot beef bouillon with a dash of
Worcestershire sauce. 5 calories.
Spicy Beef Cup: 1/2 cup each beef bouillon and tomato
juice with a shot of hot sauce. 23 calories.
Chicken Curry: 1 cup hot chicken bouillon with a pinch
of curry powder, 2 teaspoons dry instant rice, or
cooked rice, and a pinch of dry parsley. 21 calories.
Country Compassion: 1 cup hot ham or beef bouillon, 1
teaspoon bacon bits; 1 teaspoon mashed potato flakes
and 1/2 teaspoon dry onion. 19 calories.
French Onion: 1 cup beef bouillon, 1 teaspoon dry
onion and a small pinch of garlic powder. 10 calories.
French Onion Supreme: Prepare French Onion above.
Crumble 1 saltine cracker into the soup, and add 1/2
teaspoon grated Parmesan cheese. 25 calories.
Vegetable Beef: 1 cup hot beef bouillon poured over
1/2 cup shredded salad greens. The boiling broth will
cook the vegetables just enough. Add a dash each hot
pepper flakes, onion powder and garlic powder. A few
celery leaves are also nice. 15 calories.
Instant Cream of Tomato Soup
*
6 ounce can tomato paste
* 1 can of water
* 2 tablespoons margarine
* 3 cans of milk
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 1 teaspoon onion powder
* Dash black pepper
This recipe is easy, healthy and good. Open up the
tomato paste and scrape the contents into a
medium-sized saucepan. Add 1 can of water and the
margarine. Stir and heat the mixture until it is
smooth and bubbly. Remove the pan from the heat. Add
the milk, sugar, salt, onion powder and pepper. Stir
until smooth. Reheat over low heat until very hot,
but not boiling. If you boil the soup it will curdle.
It still tastes good if it curdles, but it is
speckled when you look at it. If you find yourself
boiling it most of the time, inspite of yourself, then
change the name to Speckled Tomato Soup and pretend
like it’s supposed to look that way. My favorite way
to eat this soup is with grilled cheese sandwiches.
The recipe is easily doubled for more servings.
Pizza with Self-Rising Crust
For the Crust:
*
2-1/2 cups unbleached flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon dry yeast
* 3/4 cup water
* 3 tablespoons canola oil
For the Sauce:
*
8 ounce can of “no salt added” tomato sauce
* 1 teaspoon sugar
* 1 teaspoon Italian Seasoning OR 1/2 teaspoon
basil & 1/4 teaspoon oregano
* 1/4 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon olive oil for flavoring (optional)
Toppings:
*
2 cups part-skim mozzarella cheese
* 2 tablespoons grated parmesan cheese
* 1/2 lb ground turkey or ground beef
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 teaspoon garlic powder
First prepare the crust. In a medium sized bowl
combine the flour, baking powder, salt and yeast.
Stir it up to distribute the salt and yeast evenly.
Add the water and oil. You may need a spoonful or two
more of water if the day is dry. Mix the dough with a
wooden spoon until it forms a big ball in the middle
of the bowl. It will be a little stiffer than biscuit
dough. Knead the dough about 10 or 12 times and then
form it into a ball. Place the ball in the center of
16-inch pizza pan or a 9 by 13-inch rectangular pan.
Use your hands and a rolling pin to press the dough
into the pan. I find a rolling pin most effective in
this effort. The dough will be a medium thickness.
Allow it to rest while you prepare the meat and the
sauce.
In a large cereal bowl combine the tomato sauce,
Italian Seasoning (or basil and oregano), garlic
powder, sugar, onion powder and oil. Mix it well and
spread it on the pizza crust. If desired, you may
substitute canned or prepared spaghetti sauce for this
sauce.
Cook the ground turkey or beef in a medium-sized
skillet. Break the meat up into small bit with a fork
as you cook it. Cook the meat until it is evenly
brown without a speck of pink remaining. Drain off
the fat. Add 1/2 teaspoon salt, 1/8 teaspoon pepper
and 1/4 teaspoon garlic powder to the cooked meat.
Stir briefly and remove from heat. Now scatter the
meat overtop of the pizza crust and the sauce.
Arrange it evenly.
Top the sauce and the meat with 2 cups of shredded
mozzarella cheese and a light sprinkling of Parmesan
Cheese. If desired, you may add other toppings of
your choice.
Bake the prepared pizza at 400° for about 15 to 20
minutes. Carefully remove it from the oven and allow
it to cool for a few minutes. Its hard to wait, but
if you let it cool a tiny bit it won’t burn the kids
and it’s easier to cut. Use a pizza cutter to make 12
slices. Each serving is 2 slices. Eat and enjoy.
I developed this recipe as a substitute for Frozen
Pizza. I tried making it with regular biscuit dough
for the crust but it never tasted quite as good as I
wanted it to. So then I added the yeast, and used a
little less baking powder which improved the crust
considerably. Finally I figured out that water was
better in it than milk, and that oil was faster to mix
into the flour than solid shortening was. Viola!
Success! This crust is easy to work with, cooperates
with the rolling pin, rises just enough as it bakes,
and requires no pre-baking. It also mixes up very
quickly, and is a close copy of the self-rising crusts
available commercially. Assuming you use pre-shredded
cheese and that your meat is already thawed the whole
thing takes less than 20 minutes to put together once
you get the hang of it. Total cost is about $2.00 to
$2.50 depending the price of ground meat and cheese.
This homemade version is comparable to the $6 frozen
Gourmet Pizzas with “Self-Rising Crusts”. The texture
isn’t exactly the same, but it is similar, and tastes
very good.
Per Serving (excluding unknown items): 417 Calories;
17g Fat (37.6% calories from fat); 22g Protein; 43g
Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;
955mg Sodium.
Exchanges: 2-1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 2 Fat.
Other Topping Ideas: 4 turkey or chicken hotdogs,
sliced into thin rounds can be used instead of the
ground meat called for above. 4 to 6 oz of finely
chopped turkey-ham lunchmeat is good with 1 cup of
well drained pineapple. Vegetarians could omit any
meat and add black olives and green peppers.
Bookmark
bump
Instant Potato Soup
2-1/2 cups instant mashed potatoes
3/4 cup powder coffee cream
1/2 cup powder milk
1 package McCormick Chicken Gravy mix
1 package powdered cheese sauce
2 teaspoon dried minced onion
2 teaspoon chicken bouillon granules
1/2 teaspoon pepper
Blend all in a large bowl. Makes 4 cups of mix.
Directions for mix
Place 1/2 cup mix in soup bowl. Pour one cup boil water over mix. Stir
well (a whisk blends it better.). Let stand 3 minutes.
I bought a blended cheese powder at the place I buy all of my storage and much of my day to day food supplies:
Found them by accident and checked some of the food groups and they all spoke highly of them, so I ordered and am always so very pleased with what they ship, in cans, or the bags of grains........wonderful and so much fresher than we buy in the stores here.
Cheaper too.
On the catalog page, near the top, they have a link to “Read our Labels”, I learned more about food from their labels, than all the books that I had read.
I have forgotten which vitamins I was after then, B of course and others.........they said Lentils were high in many of them so I ordered a 25 pound bag, LOL, talk about a gamble, I had eaten them over the years, but never cooked much with them.
Discovered that I like them, if cooked just as I do the beans with spices.
Pumpkin Mix:
3 cup whole wheat pastry flour
1 cup quick oats
1 1/2 Cup brown sugar
2 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t ginger
1/4 t cloves
1 teaspoon sea salt
1 Cup butterscotch chips (optional)
1 Cup chopped pecans (optional)
Mix all and store in a gallon ziplock bag or 2 quart jars.
For cookies: Mix 1 cup softened butter, 1 t maple flavoring, 1 15 oz
can of pumpkin and 2 eggs. Add pumpkin mix, and mix just until
combined. Drop by teaspoonful onto greased cookie sheets and bake at
350 for 12 to 15 minutes. Makes 5 dozen cookies.
For muffins:
These muffins are wonderful.
Mix 1/2 C butter or yogurt, 4 eggs, 1 t maple flavoring, and 1 15 oz
can pumpkin. Add pumpkin mix alternating with 1 C milk. Fill greased
muffin cups nearly full and bake at 400 for 15 to 20 minutes. Or
until a toothpick inserted in the middle comes out clean. Makes 2
dozen muffins.
Mudslide Cake
1 stick butter, melted
1 c. nuts, chopped
1 c. flour
1 c. Cool Whip from 9 oz. carton
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
3 c. milk
1 (5 oz.) Hershey’s bar (or chocolate sprinkles)
Mix together 1 stick butter, nuts and 1 cup flour and pat in bottom
of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool
layer 1: Mix together 1 cup Cool Whip, cream cheese and 1 cup
powdered sugar. Spread on top of cooled crust.
layer 2: Mix together 1 (3 ounce) package instant chocolate pudding,
1 (3 ounce) package instant vanilla pudding and 3 cups milk. Spread
on top of first layer.
layer 3: Frost with rest of Cool Whip and top with shavings from a 5
ounce Hershey’s bar (or chocolate sprinkles). Chill 24 hours.
From: osint@yahoogroups.com
This article underestimates the necessity for potable water. If you
can’t
store enough then at least have a means of filtering or purifying it.
http://www.news.com.au/couriermail/story/0,23739,22929648-953,00.html
Stockpile food for flu crisis
Clair Weaver
December 16, 2007 12:00am
EVERY Australian household should stockpile at least 10 weeks’ worth of
food rations to prepare for a deadly flu pandemic, a panel of leading
nutritionists has warned.
World health experts now agree a pandemic is inevitable and will spread
rapidly, wiping out up to 7.4 million people globally and triggering
rapid food shortages.
Australia is expected to be among the first countries hit because of
its
proximity to Asia and high levels of international traffic.
But Woolworths and Coles, the nation’s two major supermarket chains,
will run out of stock within two to four weeks without a supply chain –
or even faster if shoppers panic.
This has prompted a team of leading nutritionists and dietitians from
the University of Sydney to compile “food lifeboat” guidelines to cover
people’s nutritional needs for at least 10 weeks.
Their advice – published in the Medical Journal of Australia – would
allow citizens to stay inside their homes and avoid contact with
infected people until a vaccine becomes available.
The lifeboat includes affordable long-life staples such as rice,
biscuits, milk powder, Vegemite, canned tuna, chocolate, lentils, Milo
and Weet-Bix.
Jennie Brand-Miller, professor of human nutrition at the University of
Sydney and co-leader of the study, believes it is common sense to
stockpile food before a pandemic strikes.
“It’s really not a question of if: it’s a question of when,” she said.
“We are going to have an epidemic. Chances are it will be avian flu
(bird flu) but it might be something else.
“It will spread very rapidly just like flu does normally because it’s a
highly contagious organism, except this will be a really lethal one.
What we suffer from is a false sense of security that someone else is
looking after all this.”
While there are emergency plans within governments, hospitals and the
food industry, individuals will still need to take personal precautions
in a disaster, she said.
The most important message for the Australian public is to avoid going
out in public when the pandemic hits, the research found.
“We know that once it becomes a highly transmissable virus it will
probably fly around the world within three weeks,” Prof Brand-Miller
said.
“We know it’s got all the right conditions to start in Indonesia or
Asia
and there have already been human transmissions.
* The full food lifeboat guidelines are available at
www.foodlifeboat.com.au