The following website has numerous survival-related links, though some are specific to
Colorado and/or the Denver area.
http://www.denverspiritualcommunity.org/Survival.htm
Posted by: “L. Cloutier”
Crystal Garden
4 T. salt
4 T. water
1 T. ammonia
Charcoal
Colored inks (optional)
Mix salt, water and ammonia. Pour solution over small pieces of charcoal that have been placed in a small bowl. Drop desired color of ink drops on charcoal. Place bowl in an undisturbed place for several days. Crystals will grow more every day. Without colored ink, crystals will be white, This experiment will fascinate kids.
source: LL Teacher
Instead of the colored ink, Bill used the liquid bluing that is sold for the last 200 years to make clothes whiter....
He made this garden every year for the kids.
granny.
A few drops of the bluing in a quart of water, will perk up the color of your hair and make white hair whiter.
granny
Sugarless Cookies
1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8 lb. butter
1 cup whole wheat flour (or pastry flour)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)
Boil dates, raisins and water for 3 minutes, or until
thickened. Add 1/2 stick of butter before cooling. Cool
thoroughly. Add remaining ingredients. Mix well. Drop
by spoonfuls on ungreased cookie sheet. Bake at 375
degrees for 10-12 minutes (depends on your oven).
*~Sandy U.~*
[More than likely this is a WW2 recipe...granny]
Chocolate Chip & Banana Ice Cream Sandwiches
http://bakedchicago.typepad.com
1 16.6 ounce log refrigerated chocolate chip cookie dough (store
bought)
2 pints premium banana ice cream, slightly softened
2 ripe bananas, cut into very thin slices
12 ounces bittersweet chocolate chips
1/4 cup vegetable oil
1 1/2 cups English toffee bits
Preheat oven to 350F degrees. Cut dough into 20 equal sized rounds.
Arrange sliced dough rounds on two baking sheets, spacing evenly.
Using fingertips, press each into 2 1/2 inch round. Bake cookies
until golden, about 11 minutes. Transfer to rack and let cool.
Line baking sheet with foil. Place in freezer. Place one cookie,
flat side up, on work surface. Top with 1/3 cup ice cream, spreading
to the edge. Top with single layer of bananas. Sandwich with
another cookie, press gently to compact. Place on baking sheet in
freezer. Repeat with remaining cookies, ice cream and bananas.
Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches.
Freeze 1 hour.
Place chocolate chips and oil in small glass bowl. Microwave on
medium-high until chocolate is melted, stopping occasionally to stir,
about 1 1/2 minutes. Let stand until cool, about 10 minutes.
Place toffee on plate. Dip 1 ice cream sandwich halfway into melted
chocolate. Lift and quickly shake excess chocolate back into bowl.
Roll dipped edge in toffee. Return to baking sheet in freezer.
Repeat with remaining sandwiches, chocolate, and toffee. Freeze
until firm, about 2 hours.
Harvey
Posted by: “L. Cloutier”
Coconut Pound Cake
Cake:
2 cups sugar
2 cups flour
1/2 t. salt
1 1/2 t. baking powder
5 eggs
1 cup oil
1/2 cup milk
2 t. coconut flavoring
1 can (7 oz) angel flake coconut
Preheat oven to 350. Mix all dry ingredients; Add moist ingredients and coconut. Stir well by hand. Pour into greased and floured 10 inch Bundt pan. Bake 55 minutes.
Glaze: 1 cup sugar
1/2 cup butter
1 cup milk
1 t. coconut flavoring
Combine ingredients in pan and simmer 2 minutes. Spoon over hot cake.
Source: Mrs. Roy M. Smith
Sour Cream Coffee Cake
Posted by: “L. Cloutier”
Sour Cream Coffee Cake
Filling:
1 cup finely chopped walnuts or pecans
3/4 cup sugar
2 T. cinnamon
Coffee Cake:
1 pkg. yellow cake mix (18.25 oz)
1 pkg. instant vanilla pudding mix (3.4 oz)
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
4 eggs
1 t. vanilla
Het oven to 325. Grease a 10 or 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with remaining batter. Stir together all filling ingredients. Set aside. In large mixing bowl, mix all ingredients. Mix on medium speed 2 minutes. Sprinkle bottom and sides of prepared pan with 3/4 cup of the filling mixture. Gently spoon half of the batter into pan. Top with remaining filling mixture. Spoon remaining batter over filling. Bake at 325 for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove form pan; cool completely on rack. To store, wrap tightly in plastic wrap. Flavor increases overnight. Makes 16 servings.
Source: Unknown
1940 Crystallized Rose Petals
Posted by: “L. Cloutier”
1940 Crystallized Rose Petals
1 pound rose petals
1 pound sugar
Water
Choose red or pink rose petals one by one until you have a pound. Put the flowers in water and let it drain off while you make a fine sugar syrup, equal in amount to the flowers. Put rose petals in syrup and let the mixture boil up 5 to 6 times. Then remove it form the fire, and let it stand until the sugar forms a coating around the flowers. Drain the excess syrup off and separate each petal so they will dry. Keep in a cool dry place. You can do this with Parma violets, too. Bake in 1940 a curious gardener set out to find a way to eat the fragrant and beautiful roses he grew. He found the answer in an old cookbook. By crystallizing the petals like you do with orange rind, he got an unusual confection. Be sure to use petals that have not been sprayed with insecticide.
Source: Unknown
BAsic Turkey Stock for the freezer
Posted by: “L. Cloutier”
Basic Turkey Stock for the Freezer
6 whole cloves
1 onion, peeled
1 leftover cooked turkey carcass, broken into pieces
2 carrots, chopped
2 stalks celery, chopped
6 whole peppercorns
4 sprigs fresh parsley
1 bay leaf
1 t. dried thyme leaves
cold water to cover carcass, about 12 cups
Stick cloves in onion. Place in large stainless steel pan along with turkey carcass, carrot, celery, peppercorns, parsley, bay leaf and thyme. Add water to cover. Bring to a boil. Reduce heat, simmer, uncovered for 1 1 /2 hours, skimming any froth that rises to the surface. Set fine mesh sieve over large container. Ladle stock into sieve, leaving behind dregs. Remove meat from carcass and save for another use. Discard bones, vegetables and bay leaf. To freeze; let stock cool. Refrigerate. Discard congealed fat on surface. Ladle into freeze containers. Seal, label and date. Freeze for up to 4 months. To serve: Thaw stock in microwave or in refrigerator overnight. Makes about 12 cups
Source: Freeze It!
Chili Con Queso
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and
pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to
heat for several minutes stirring continuously. Serve warm with tortilla
chips. You may substitute any kind or pepper for the jalapeno like serrano
or Anaheim depending on how hot you like you would like the dip to be.
Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero
pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk instead of the cream.
*~Sandy U.~*
Grilled Chicken with Pico de Gallo
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting
all the way through. Place chicken in a baking dish. Add olive oil, salt and
pepper and marjoram. Marinate for about an hour in the refrigerator. Remove
from marinade and grill over charcoal or gas grill slit side down first.
When chicken is done place some cheese in each slit and continue to grill
until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible
before serving. Do not refrigerate because of the tomatoes. As with the dip,
the type of pepper you use in this dish will determine how hot and spicy the
Pico de Gallo is. We list roma tomatoes because they are traditional to this
recipe. If you have fresh tomatoes you should certainly use them instead.
The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don’t
mess with perfection.
*~Sandy U.~*
Cornbread Dressing
2 medium onions, chopped
2 small bunch celery with leaves, chopped
1/2 bunch parsley, chopped
1/2 cup butter
4 t. poultry seasoning
1 t. salt
1/4 t. pepper
1 t. sage
1 (10 inch) skillet cornbread
4 to 5 leftover biscuits or slices white bread
4 to 6 cups turkey or chicken broth
Preheat oven to 400. Sauté onion, celery, and parsley in butter until tender. Combine seasonings and coarsely crumbled bread. Add onion mixture and enough broth to make dressing moist. Bake in greased 3 quart casserole for 25 minutes. Serves 12 to 15. Chopped pecans, sautéed mushrooms or cooked pork sausage may be added to dressing if desired.
Source: Mrs. John Mallett Barron
Posted by: “L. Cloutier”
Sugar Crust Bacon
1/2 pound sliced bacon
1/2 cup packed brown sugar
1 t. ground cinnamon
cut bacon slices in half crosswise. Let bacon come to room temperature. Combine sugar and cinnamon. Coat each bacon slice with sugar mixture. Twist bacon slices and place in shallow baking pan. Bake in 350 oven for 15 to 20 minutes or until crisp and sugar is bubbly. Watch closely, sugar burns easily. Drain well. Place cooked bacon on foil to cool. Serve at room temperature. Serves 8
Posted by: “jacqueline
Chocolate Covered Oreo Cookie Cake
Cake:
1 pkg devil’s food chocolate cake mix
Glaze:
4 squares Baker’s Semi-Sweet Baking Chocolate
1/4 c. butter, cut up (1/2 stick)
Filling
1 pkg. (8 oz) cream cheese, softened
1/2 c. sugar
2 c. cool whip
20 oreo cookies, crushed
Cake:
Follow package directions. Bake cake on 350°. Cool in pan 5 minutes.
Invert onto wire rack and cool completely (2 round 9” pans).
Glaze:
Melt chocolate in microwave. Stir in butter until well mixed. Set
aside (uncovered) to slightly thicken (5 min.)
Filling
Beat cream cheese and sugar in large bowl until well mixed. Gently
stir in cool whip and crushed cookies.
Place one layer of cake, top side down, on cake platter. Spread
filling all over. Set 2nd layer of cake onto filling gently, top side
up. Spread melted chocolate all over top of cake only. Refrigerate.
1 deep dish pie crust shell
1/2 cup packed brown sugar
1/2 cup water
2 T. butter
1 T. cornstarch
1 t. ground cinnamon
1/4 t. salt
4 cups sliced peeled cooking apples
1 T. lemon juice
1 slightly beaten egg
1 cup canned pumpkin
1/2 cup sugar
1/2 t. ground ginger
1/8 t. ground cloves
1/4 t. salt
1 small can (5.33 oz) evaporated milk
If desired transfer frozen pie shell to glass or ceramic pie plate. Prebake unpricked pie crust in 450 oven for 6 minutes. Remove form oven. Reduce temperature to 375. In medium pan, combine brown sugar, water, butter, cornstarch, cinnamon, and 1/4 t. salt. Cook and stir over medium heat until mixture comes to boiling. Stir in sliced apples. Cover and cook for 5 to 6 minutes or until apples are crisp tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread apple mixture in bottom of partially baked pie crust. In mixing bowl, combine egg, pumpkin, sugar, ginger, cloves and the remaining 1/4 t. salt. Mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apple layer. Bake in 375 oven for 40 to 45 minutes or until knife inserted off center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream, if desired.
Source: Unknown
Posted by: “jacqueline
Pork Stir fry
2 cups minute rice uncooked
1/4 cup Kraft Zesty Italian dressing
1 lb pork tenderloin, cut into thin stirps
1 cup thin red pepper strips
2 cups fresh sugar snap peas or snow pea pods
3/4 cup diagonally sliced green onions
3 Tbs soy sauce
1 tsp cornstarch
1/2 tsp ground ginger
Cook rice as directed on package
Meanwhile heat dressing in large skillet on med high heat. Add meat;
cook & stir 2 min. Add peppers & peas; cook 3 min. stirring
frequently. Add onions; cook & stir 1 min
Mix soy sauce, cornstarch & ginger until well blended. Add to meat
mixture in skillet; cook 1 min or until sauce thickens stirring
frequently serve over rice.
http://groups.yahoo.com/group/SimpleMeals/
http://www.aussurvivalist.com/retreatsecurity.htm
Physical Retreat Security
Providing adequate defensive measures must be given priority in the planning and development of any survival retreat. The threat of incursions by refugees and/or armed gangs is real and prudence requires that efforts are applied to minimize their potential for harm.
In this paper an ‘event’ is any disaster, natural or man-made, in which there has been a complete national (and international) breakdown in society, law and order. The use of ‘booby traps’ in any other situation is undoubtedly illegal.
The approach I have chose is based on the ‘onion theory’ in that there are several ‘layers’ of defence which must each be overcome for an invader to reach the ‘core’ of your retreat.
The suggestions are based on three central ideas: camouflage, misdirection and practicality. Whilst it is recognised that a retreat could be styled as a pillbox, bunker or fortress the needs of pre-event living suggest these are not practical, nor probably comfortable. The suggestions are designed to be relatively cheap and easy to implement (particularly if done at the design stage), enable a small group to defend from a larger number of aggressors and not be immediately evident to anyone visiting prior to an event.
He continues with wild and excellent ideas...........
http://www.aussurvivalist.com/default.htm
TEOTWAWKI (The End Of The World As We Know It)
The following graph shows our current opinion as to the possible causes and likelihood of a major catastrophe in the next ten (10) years. However, if there is one thing we do know it is that when something does happen it will probably be something completely unexpected and totally out of left field. The graph is just a guide to what sort of things are on our own personal radar.
Climate Change 87%
Natural Disasters 60%
Economic Collapse 77%
Natural Pandemic 59%
WMD Event 10%
World War III 45%
Asteroid Impact 0.5%
http://beingfrugal.net/2008/09/15/edible-landscaping-for-beginners/
Edible Landscaping for Beginners: Part One
Posted by Lynnae on September 15, 2008
Note: an excellent article on getting started and the comments are worth reading........
granny
75 Frugal Hacks:
http://beingfrugal.net/2008/01/31/frugal-hacks-for-your-home/
Good list of tips to save money, in day to day living.
http://www.freerepublic.com/focus/f-news/2087039/posts
Quality Watchdog Cancels Inspection Exemptions For Food Producers
China View ^ | September 17, 2008 | Xinhua
Posted on Sunday, September 21, 2008 6:42:44 AM by JACKRUSSELL
(BEIJING) — In the wake of the contaminated baby milk powder scandal, Chinese quality watchdog on Wednesday cancelled all kinds of national inspection exemptions previously given to food producers.
Posted by: “iluvrecipes40”
Homemade Crisco Whole Wheat Pancake Mix
Prep time: 25 min
Cook Time: 10 min
Yield: 13 1/2 cups mix
Ingredients:
PANCAKE MIX
8 cups Pillsbury BEST® All Purpose Flour, sifted
2 cups Pillsbury BEST® Whole Wheat Flour
1 cup nonfat dry milk powder
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups Crisco® All-Vegetable Shortening
OR 2 sticks Crisco® All-Vegetable Shortening Sticks
PANCAKES
Crisco® Original No-Stick Cooking Spray
1 large egg
1 cup water
Preparation Directions:
1. COMBINE flours, milk powder, baking powder, sugar and salt in a
large bowl. Cut in shortening with pastry blender or 2 knives until
mixture resembles coarse crumbs. Store in covered container up to 6
weeks at room temperature.
TIP To measure, stir mixture lightly. Spoon into measuring cup.
Level.
PANCAKE PREPARATION
1. SPRAY griddle or skillet with no-stick cooking spray. Heat over
medium high heat.
2. BEAT together egg and water in a medium mixing bowl. Stir in 2
cups Homemade Crisco Whole Wheat Pancake Mix. Whisk until smooth.
3. POUR 1/4-cup batter for each pancake onto hot griddle to form 4-
inch pancake. Cook 2 to 3 minutes, turning when edges look cooked and
bubbles begin to break on surface. Continue to cook an additional 1
1/2 to 2 minutes or until golden brown.
Messages in this topic (2)
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
http://groups.yahoo.com/group/cookingandbakingmixes/
Lemon Cookies
Posted by: “Tala”
Refreshing! A great lemon cookie treat made easy with cake mix and
frosting. They’re great with lemonade on a hot summer day.
Prep Time:30 min
Start to Finish:45 min
Makes:2 1/2 dozen cookies
1 box Betty Crocker® SuperMoist® lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Whipped or Rich & Creamy lemon frosting
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In
large bowl, beat cake mix, shortening, butter and egg on medium speed
about 2 minutes or until blended.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls
2 inches apart.
3. Bake 9 to 12 minutes or until light brown around edges. Cool 1
minute; remove from cookie sheet; cool completely. Frost with
frosting. Store covered.
Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8
inch thick on lightly floured surface with cloth-covered rolling pin.
Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8
minutes or until light brown around edges.
www.internationalcookingportal.com
Get recipes and money-saving tips at http://www.CheapCooking.com. Free newsletter, recipes, and much more.
http://groups.yahoo.com/group/cheapcooking/
I used the Kern’s Nectars Strawberry Flavor.
It has Strawberry juice but also high fructose corn syrup. I tell you that this recipe almost jelled in the pot by the time the sugar was all dissolved. I did not even bring it back to a rolling boil after adding the sugar because i was afraid I would get a stiff mass.
The label showed the corn syrup and added citric acid. just glad I did not add any lemon juice.
STRAWBERRY JELLY
3-1/2 cups Kern’s Strawberry Nectar
4-1/2 CUPS SUGAR
1 PKG Ball Brand Pectin
Add the pectin to the juice in your pot. Stir over heat until pectin dissolved and product co mes to a full rolling boil.
When I do this I boil for 1 minute.
Add sugar all at once. Stir carefully and quickly to dissolve sugar. Bring to a full rolling boil while stirring the whole time.
I did not get any foam in this recipe. I suspect due to the high frustose cornsyrup that was added into the juice from the manufacturer.
I also did not let to get to a rolling boil as it said. If I had i would have had strawberry candy and not jelly.
It set up rather quickly when I poured it in the jars.
WATER BATH product 10 minutes. Remove to a towel and let cool.
Ruth...
Spiced Peach Jam
4 cups crushed peeled peaches (save stones)
4 Tbsp. water
3 cups sugar
1/2 tsp whole cloves
1/4 tsp whole allspice
1/2 cinnamon stick
Combine peaches and water.
Cook gently for 10 minutes.
Add sugar, and slowly bring to boiling, stirring until sugar dissolves.
Put spoices and peach stones into cheesecloth and tie together.
Add to peaches.
Cook rapidly till thick, about 15 minutes, stir to prevent scorching.
Remove from heat.
Remove spice bag.
Pour into hot sterilized jars and seal.
Yields about 3 half pints.
Process BWB 5 minutes under 1000ft/10 minutes over 1000ft
http://groups.yahoo.com/group/home_canning/
1. Barbecue Beef and Baked Bean Chili
Posted by: “buckeye2540”
Barbeue Beef and Baked Bean Chili
1 tablespoon vegetable oil
3 slices bacon, chopped
2 lbs coarsely ground sirloin
3 tablespoons chili powder
1/2 tablespoon cumin
fresh ground black pepper
2 medium onions, chopped
2 garlic cloves, chopped
1 (15 ounce) can pinto beans, drained and rinsed
3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1-1 1/2 cup beer, such as Budweiser (or you can use beef broth)
1 cup chili sauce
salt, to taste
2 1/4 cups biscuit mix (recommended brand Bisquick)
2/3 cup milk
4 scallions, chopped (green parts only)
2 cups yellow cheddar cheese, grated and divided
Preheat oven to 450°F
Preheat a heavy bottomed pot over medium heat with vegetable oil and
brown the bacon until crisp.
Remove to a paper towel-lined plate to drain, leaving the fat in the
pot.
Add the sirloin to bacon drippings in the pan, using the back of a
wooden spoon or a potato masher to break it up while it browns.
Season with the chili powder, cumin and ground black pepper.
Add the onion and garlic, and cook until softened, about 7-8 minutes.
Add the beans, brown sugar, Worcestershire and beer, and cook 5
minutes.
Add the chili sauce and season with salt to taste.
While the chili is simmering away, mix up the biscuit mix with milk,
scallions, and half of the cheese.
Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and
bake 10 minutes.
Top with remaining cheese and cook for 3 more minutes.
A few minutes before serving, add the reserved bacon back to the pot
and stir to combine.
Serve the chili ladled into bowls with a cheesy biscuit on top.
________________________________________________________________________
________________________________________________________________________
2a. Frying Mix
Posted by: “bakinglist_owner”
Frying Mix
2 cups all-purpose flour
2 cups cracker meal
1 cup white cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1/2 cup powdered milk
Blend all dry ingredients together. Then mix in oil thoroughly. Mixture
should resemble pie crustbefore liquid is added. One-fourth teaspoon
garlic salt may be substituted for 1/4 teaspoon salt. One teaspoon
poultry seasoning may be added, if desired. Store unused portion in a
sealed container.
For fish: Eliminate 1 cup cracker meal and the white corn meal. Add 2
cups yellow corn meal.
________________________________________________________________________
________________________________________________________________________
3a. Italian Mocha Beverage Mix
Posted by: “bakinglist_owner”
Italian Mocha Beverage Mix
1/2 cup instant coffee
1/2 cup granulated sugar
2 1/4 cups nonfat dry milk
1/4 cup cocoa powder
Mix thoroughly and put into a blender a couple cups at a time and blend
to a fine powder.
To use, add approximately 2 rounded teaspoons per cup of boiling water,
or less, to suit your own taste.
________________________________________________________________________
________________________________________________________________________
4. Blue Cheese Burgers
Posted by: “Vergie”
Blue Cheese Burgers
1 pound ground beef
salt and pepper
1 tsp Worcestershire sauce
4 Tbs blue cheese, more or less
1/4 cup red wine
Mix together the beef, salt, pepper, and Worcestershire sauce. Form
patties and tuck the blue cheese into the middle, surrounded by ground
beef.
Pour the wine into a shallow dish and lay the patties into the wine to
soak 10 minutes or so.
Cook the burgers in a frying pan over medium high heat until done.
________________________________________________________________________
________________________________________________________________________
5. Easy Cheese & Onion Biscuits
Posted by: “Vergie”
Easy Cheese & Onion Biscuits
Great with barbecue
4 cups Bisquick
1-1 1/2 cup milk
1 ounce Lipton Onion Soup Mix
2 cups Velveeta cheese, chopped finely
Mix all ingredients, drop by spoonfuls onto ungreased cookie sheet.
Place in center of oven and cook at 425 degress until tops are golden
brown, approximately 20 minutes.
________________________________________________________________________
________________________________________________________________________
6. Bountiful Bean Soup Mix
Posted by: “bakinglist_owner”
Bountiful Bean soup Mix
1 lb. dried red kidney beans
1 lb. dried black beans
1 lb. dried red lentils
1 lb. dried brown lentils
1 lb. dried pinto beans
1 lb. dried baby limas
1 lb. yellow split peas
1 lb. cow peas
1 lb. dried chick peas
1 lb. green split peas
In a 4 quart saucepan, heat 1 quart of water and 2 cups bean mixture
to boiling, boil 2 minutes. Cover and remove from heat, let soak 1
hour. Drain thoroughly. Wash saucepan, fry 1/4 lb. bacon chopped over
medium heat until crisp, discard all but 2 tablespoons fat or omit
bacon and fry 1/4 lb. sliced kielbasa in 2 tablespoons butter. Add 1
carrot, peeled and chopped, clove garlic, finely chopped. Cook over
medium heat until vegetables are soft. Add 6 cups water, 1 bay leaf
and drained bean mixture to bacon mixture. Cover and heat to boiling
over high heat. Reduce heat to low and simmer 1 1/2 hours. Add salt
and pepper to taste. Remove bay leaf before serving. Makes 8 cups of
a delicious fiber soup. Makes 11 (1 pint) jars.
________________________________________________________________________
________________________________________________________________________
7. Cheese and Pepper Muffin Mix
Posted by: “buckeye2540”
CHEESE AND PEPPER MUFFIN MIX
Printed from COOKS.COM
Cheese and Pepper Muffin Mix
A nice gift - put dry mix in a pretty container and attach recipe.
2 1/2 c. all-purpose flour
1/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. red pepper
1/2 c. grated Parmesan cheese
1/3 c. cultured buttermilk powder
1 tbsp. dried shredded green onion
1 1/2 to 2 tsp. dried red pepper flakes
Combine all ingredients; stir in an airtight container in a cool, dry
place. Yield: 4 cups.
DIRECTIONS FOR
________________________________________________________________________
________________________________________________________________________
8. Freezer Apple Pie Filling
Posted by: “iluvrecipes40”
Freezer Apple Pie Filling
6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice
Wash, peel, core and slice apples. Place apples in soaking solution (1
tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent
darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into
sugar mixture. Let stand until juice begins to thicken. Place 2 pints
of apple mixture into freezer container. Seal and freeze.
TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry.
Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.
________________________________________________________________________
________________________________________________________________________
9. Correction: Cheese and Pepper Muffin Mix
Posted by: “buckeye2540” buckeye2540@yahoo.com buckeye2540
Date: Tue Sep 23, 2008 2:22 pm ((PDT))
I didn’t get the whole recipe on the last post.
CHEESE AND PEPPER MUFFIN MIX
A nice gift - put dry mix in a pretty container and attach recipe.
2 1/2 c. all-purpose flour
1/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. red pepper
1/2 c. grated Parmesan cheese
1/3 c. cultured buttermilk powder
1 tbsp. dried shredded green onion
1 1/2 to 2 tsp. dried red pepper flakes
Combine all ingredients; stir in an airtight container in a cool, dry
place. Yield: 4 cups.
DIRECTIONS FOR RECIPE GIFT CARD:
2 eggs
1 1/2 c. water
1/4 c. vegetable oil
Place muffin mix in a large bowl; make a well in center of mixture.
Combine eggs, water and oil, add to dry ingredients, stirring just
until moistened. Spoon into greased muffin pans, filling 3/4 full.
Bake at 400 degrees for 20 minutes. Remove from pan immediately.
Yield: 2 dozen.
________________________________________________________________________
________________________________________________________________________
10. Make Ahead Microwave Burritos
Posted by: “buckeye2540”
Make Ahead Microwave Burritos
1 lb. ground beef
1 pkg. taco season mix
1 can refried beans
Grated Cheddar cheese
Burrito shells
Plastic wrap
Brown meat, drain and use taco mix as directed. Stir in refried beans
and heat. Remove from heat and cool slightly. Heat each shell between
paper towels for 10 to 15 seconds until easily folded.
Spoon meat mixture into center of shell, sprinkle on cheese fold two
short sides in and roll to seal completely. Wrap individually and
freeze.
When someone wants a burrito, simply remove 1 from freezer, open wrap
slightly and heat 1 to 1 1/2 minutes. Turn over and heat another 1 to
1 1/2 minutes. Great for kids.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
http://groups.yahoo.com/group/cookingandbakingmixes/
Curry Sauce
Posted by: “Dorie”
Curry Sauce
2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes
Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
Dorie
http://groups.yahoo.com/group/All-AsianRecipes-Exchange/
Cong Chao Mian - Fried Egg Noodles With Spring Onions
Posted by: “Richard
Cong Chao Mian - Fried Egg Noodles With Spring Onions
400 g fine fresh egg noodles
1 teaspoon salt
8 spring onions/shallots very finely chopped
2 tablespoons peanut or vegetable oil
BLACK VINEGAR DIP
1 teaspoon very finely chopped garlic
1/3 cup Chinese black vinegar
SUBSTITUTES
Instead of fresh egg noodles — use 400g fresh wheat flour noodles or
300 g fine dried wheat flour or egg noodles — simmer the dried
noodles until cooked about 3 minutes
Balsamic vinegar can replace Chinese black vinegar
Bring a large saucepan of water to the boil and add the noodles. Boil
uncovered until just cooked about 1 minute. Tip the noodles into a
colander, drain and rinse with running water. Drain again. Line a baking
dish with a clean tea towel. Spread the noodles on top and leave to cool 30
minutes. sprinkle evenly with the salt and spring onions. Use the edges of
the tea towel to shape the noodles into a circle that will fit in a 30cm
frying pan. Make the black vinegar dip by combining the garlic and vinegar
in a small bowl, then divide between four small sauce bowls. Heat 1
tablespoon oil in a 30cm frying pan. When hot, add the noodles and press
down with a wok spatula to compact them slightly. Reduce the heat to low
and cook until the underside is brown, about 10 minutes. Slide the noodles
onto a plate. Heat the remaining oil, in the pan then return the noodles to
the pan. And cook until the underside is brown 8-10 minutes. Slide onto a
serving dish and serve hot with the black vinegar dip.
China - This unusual Cantonese noodle dish is cooked in a frying pan rather
than a wok, and the noodles are compacted into a type of cake very much
like the famous Swiss potato cake, or rosti. The noodles flavored simply
with spring onions and eaten with tangy Chinese black vinegar are ideal as
part of a Chinese meal; you could double the amount if you wish to serve
them as a main dish.
Messages in this topic (1)
http://groups.yahoo.com/group/world-recipe-fiesta/
http://www.bestapples.com/recipes/
I live in Washington state and we are known as the apple capital of the world. so here is a website for apple recipes.I hope this helps you .
Chrstine
1. Cherry tomatoes with Ricotta cheese
Posted by: “Patty”
POMODORINI CON RICOTTA
Cherry tomatoes with Ricotta cheese
16 cherry tomatoes
1/2 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
salt and freshly ground black pepper to taste
8 oz fresh Ricotta cheese
8 fresh basil leaves, torn in half
Wash the tomatoes and dry with paper towels .. Use a sharp knife to slice
off a “lid.” Set the lids aside .. Using a small teaspoon, carefully remove
the pulp and reserve. Leave the tomatoes upside down to drain for 15 minutes
.. In a bowl, mix the oil, garlic, salt, pepper, cheese, and enough of the
tomato pulp to make a smooth cream. Don’t add all the tomato at once as it
may make the cream too liquid .. Stuff the tomatoes with the filling. Place
half a basil leaf on each and cover with a “lid.” Chill in the refrigerator
for about 30 minutes before serving.
Serves. 4· Prep: 10 min. + 30 min. to chill· Level: 1
Reader’s Digest The Encyclopedia of Italian Cooking
________________________________________________________________________
________________________________________________________________________
2. Fried tomatoes
Posted by: “Patty”
POMODORI CROCCANTI
Fried tomatoes
8 large green tomatoes
1/4 cups all-purpose flour
5 eggs, beaten to a foam
1/3 cup beer
2 cups fine dry bread crumbs
2 cups oil, for frying
salt to taste
Rinse the tomatoes and cut in 1/2-inch thick slices .. Place three bowls
side by side and fill the first with the flour, the second with the beaten
eggs and beer, and the last with bread crumbs .. Dredge the tomatoes in the
flour, coat well, and shake off any excess. Place in a single layer on paper
towels .. Dip the slices in the egg, drain, and pass to the bowl of bread
crumbs. Dip in egg again, then return to the bread crumbs .. Heat the oil to
frying point in a 12-inch skillet. . Fry the tomatoes in batches for about
10
minutes, turning frequently, until golden brown. Fry all the tomatoes in the
same way .. Drain on paper towels. Sprinkle with salt and serve hot.
Series. 4· Prep. 10 min. . Cooking. 30 min. Lellel: 1
Reader’s Digest The Encyclopedia of Italian Cooking
http://groups.yahoo.com/group/TOMATO-RECIPE/
I use the relish recipes that call for cukes and just sub with zucchini. I
have some family favorite relish recipes and it works great!
Here is one I make all the time and its soooooo good!
Zucchini-bell pepper sweet relish
Set over night:
12 c grated zucchini, if zucchini is large take out seeds.
4 large onions grated
5 T salt
Next day put in large pan or dutch oven:
4 to 5 green bell peppers, chopped
2 1/4 c vinegar
4 C sugar
1 teas. turmeric
1 teas. nutmeg
1 teas. mustard, dry
2 Tbl. celery seed
1/2 teas. pepper
Start cooking above then when it gets cooking add the zucchine/onion mix by
lifting it out of salt water or just draining.
Cook 30 minutes. Cool. Put it thru the food processor to desired texture and
pour back in pan. Heat to boil. Pack into hot sterilized jars. Makes 6 or 7
pints.
My modifications: I use the food processor to chop/slice the zucchini and
the slicer for the onions. I kind of layer it with salt and then cover and
sit overnight on the counter.
hubby likes it sweeter so I put in extra cup of sugar in his. I like to use
part red peppers to give it color. If I have yellow peppers or yellow
zucchini I like that for color also. After I cook it and put it in the food
processor, I pulse until I get the texture I like. I want the red pepper to
show, so it’s just a little course. The grocery was completely sold out of
celery seed, so I used mustard seed. I can’t taste the difference. Lastly, I
add a couple cloves of garlic. Garlic makes everything better.
Boiling water bath for 20 minutes.
Terri
http://groups.yahoo.com/group/home_canning/
Joya, look at post #5802 link.
= = =
Granny, I have known hard times were coming for ten years now and have been preparing.
But, I don’t feel ready.
1. Toy Police Cars Recalled by TCB Imports Due to Violation of Lead Paint
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-412
Firm’s Recall Hotline: (888) 674-5497
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Toy Police Cars Recalled by TCB Imports Due to Violation of Lead Paint Standard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Toy Police Cars
Units: About 3,000
Importer: TCB Imports, of Vernon, California
Hazard: The red paint on the toy cars contains excess levels of lead, violating the federal lead paint standard.
Incidents/Injuries: None reported.
Description: This recall involves toy police cars with a friction function. When the toy car is pushed forward, the car builds momentum. When released, the car moves forward on its own. The cars were sold in red/white and purple/white color combinations. The cars measure 8 inches by 4 inches by 4 ½ inches. Item number TF820 is printed on the product’s packaging.
Sold at: Dollar and discount stores nationwide from May 2008 through August 2008 for about $1.
Manufactured in: China
Remedy: Consumers should immediately take this toy away from children and return it to the store where purchased for a refund.
Consumer Contact: For additional information, contact TCB Imports, Inc. at (888) 674-5497 between 9 a.m. and 5 p.m. PT Monday through Friday, or visit the firm’s Web site at www.tcbimports.com
To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08412.html
**************************************************
2. Four-Wheeled Ride-On Vehicles Recalled by Razor USA Due to Throttle Controller Defect
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-410
Firm’s Recall Hotline: (800) 813-3155
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Firm’s Media Contact: (866) 266-8007
Four-Wheeled Ride-On Vehicles Recalled by Razor USA Due to Throttle Controller Defect
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Razor® Dirt Quad Electric Powered Ride-On Vehicles
Units: About 30,000
Importer: Razor USA LLC, of Cerritos, Calif.
Hazard: The control module for the throttle can fail and cause the electric ride-on vehicle to unexpectedly surge forward, posing a risk of injury to the user or a bystander.
Incidents/Injuries: Razor has received 60 reports of the vehicles unexpectedly surging forward, including two reports of injuries.
Description: This recall involves Razor® Dirt Quad electrically powered ride-on vehicles. Product ID numbers included in the recall begin with 103110-01 or 103110-02. The product ID numbers are located on the bar code affixed to the right step of the vehicle, on the charger and on the retail packaging. Product ID numbers beginning with 103110-03 or later are not included in this recall.
Sold by: Authorized dealers nationwide from August 2006 through September 2007 for about $400.
Manufactured in: China
Remedy: Consumers should immediately stop using the product and contact Razor for a free replacement controller.
Consumer Contact: For additional information, contact Razor USA at (800) 813-3155 anytime, or visit the firm’s Web site at www.razor.com/recall
To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08410.html
**************************************************
3. Razor USA Recalls PowerWing Three-Wheeled Scooters Due to Laceration Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-409
Firm’s Recall Hotline: (800) 314-9870
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Firm’s Media Contact: (866) 266-8007
Razor USA Recalls PowerWing Three-Wheeled Scooters Due to Laceration Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Razor® PowerWing(tm) Three-Wheeled Scooters
Units: About 103,000
Importer: Razor USA LLC, of Cerritos, Calif.
Hazard: The undersides of the foot platforms can have sharp edges, posing a laceration hazard to children.
Incidents/Injuries: Razor has received 10 reports of Achilles tendon or ankle lacerations, including four consumers who required tendon surgery and three who needed stitches.
Description: The PowerWing is a three-wheeled scooter, which was sold in either black or silver. The recall includes products with serial numbers beginning with:
Y0708 | Y0709 | Y0710 | Y0711 | Y0712
Y0801 | Y0802 | Y0803 | Y0804 | Y0805
Y0806 | Y0807 | Y0808
The serial number is located on the bottom of the scooter near the front wheel. Products with an oval sticker next to the serial number with a “V” followed by any letter (example VE, VF, VG, etc.) are not included in the recall.
Sold by: Authorized retailers nationwide and online from October 2007 through September 2008 for about $100.
Manufactured in: China
Remedy: Parents should immediately stop children from using the product. Do not return the product to retailers. Contact Razor for a set of free replacement foot platforms.
Consumer Contact: For additional information, contact Razor USA at (800) 314-9870 anytime, or visit the firm’s Web site at www.razor.com/recall
To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08409.html
[Check out this and the next page for fantastic recipes, thanks to Billie for posting.]
This is one I make every year for Christmas. It is light and fluffy and delicious and pretty all at the same time. Plus...you can make it a week or so ahead of time, put it in freezer and forget it until time to bring it out for ooohs and ahhhs after dinner. :)
CAKE (Oven 350o - 30 minutes)
* Beat 9 large egg yolks until light & thick. Add 1 1/4 cup sifted granulated sugar, beating well after each addition.
* Beat 9 egg whites until stiff and moist; fold into yolks; add 1/2 teaspoon vanilla.
* Fold in 3/4 cup sifted regular flour and 3/4 teaspoon baking powder.
* Bake at 350o for 30 minutes in three 9” layer pans. DO NOT GREASE! (I line the bottoms with waxed paper, cut to fit the pans.)
* Cool completely by inverting pans and propping one edge up a little; otherwise they will fall a bit.
FILLING & FROSTING
* Cream 1/4 pound butter with 1 cup sifted powered sugar.
* Add 2 squares melted chocolate that has cooled.
* Beat in 1 egg at a time, beating on high. 3 should be used, but check after 2nd. Frosting will NOT harden or thicken.
* Frost first layer with part of chocolate - THICK
* Whip 2 cartons heavy cream (add sugar & vanilla to taste)
* Frost second layer with cream - THICK
* Frost sides with rest of chocolate, and the top layer with cream.
* Garnish with chocolate leaves*, chocolate sprinkles, or sprinkle cocoa or cinnamon lightly on top. Freezes well.
*The chocolate leaves are my favorite but when I don’t take the time to make them, I sprinkle the top with cinnamon instead.
http://www.freerepublic.com/focus/chat/2072203/posts?page=2345
Posted by: “ckayp77”
AMARETTO COCOA MIX
Ingredients
10 1/2 C. Non-Fat Dry Milk
4 C. Confectioner’s Sugar
2 8 oz. Jars of Amaretto Flavored Non-Dairy Powdered Creamer
3 1/2 C. Chocolate Mix for Milk (Nestle’s Quick)
2 3/4 C. Non-Dairy Powdered Creamer
1/2 tsp Salt
Combine all ingredients and store in an air-tight container. This
recipe will yield approximately 8 pint size gift jars. Attach the
following directions in a card:
Combine 3 heaping tablespoons of cocoa mix into hot water or milk
Shortcut URL to this page:
http://www.onelist.com/community/GIFT-RECIPE