Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]

Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

[nw_arizona_granny]

Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

The Frugal Roundup

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

A Few Others I Enjoyed

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

[nw_arizona_granny]

http://homesicktexan.blogspot.com/2009/08/hatch-chile-potato-casserole-funeral.html

Hatch chile potato casserole
Ingredients:
1 medium yellow onion diced
2 Hatch chiles, diced (Can use Anaheim chiles if Hatch chiles are unavailable)
4 tablespoons of butter, divided
2 cloves of garlic, minced
1 teaspoon cumin
2 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)
A pinch of Cayenne pepper
2 pounds of Russet potatoes, peeled and cut into small dice
1 cup heavy cream

Method:
Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes. Turn off the heat.

Mix together the garlic, cumin, salt, black pepper and Cayenne pepper.

Add the diced potatoes to the skillet and mix with the onions and peppers. Stir in the garlic and spice mixture.

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

After an hour, cut up remaining two tablespoons of butter and dot on top of cooked potatoes. Place skillet under the broiler for two minutes or until butter has melted and potatoes are starting to brown on top.

Let casserole cool a bit and serve. Serves six-to-eight

[nw_arizona_granny]

http://homesicktexan.blogspot.com/2005/09/recipe-index.html

The best thing about a lard-based crust is that it’s strong yet flaky. And while sometimes I have problems with my fried pies leaking, these stayed sealed with nary a blueberry to be seen until after my first bite. And oh, what a bite! I sprinkled some powdered sugar on my pie (though that’s not necessary) and it was sweet, salty and crisp with the berries round and full. It was a true summertime taste. I don’t think this batch will last until the weekend, so I plan to make some more for the Fourth of July. And of course, there are now apricots, cherries and raspberries to fill my fried pies with as well. I can’t wait!

What are you making for the Fourth of July?

Blueberry Fried Pies
Ingredients:
For the crust:
2 cups of flour
1/2 teaspoon salt
1/2 cup of lard, chilled
1/4 cup of cold water

For the filling:
2 cups of blueberries
1/2 cup of sugar
3 tablespoons of flour
1 teaspoon of lemon juice
1/2 teaspoon of lemon zest
1/2 teaspoon of cinnamon
1/2 cup of water

Method:
1. Mix together the flour and salt.
2. Add the lard, either with a fork, your hands or a pastry cutter.
3. When the flour is clumped together, slowly add the cold water a tablespoon at a time until the dough is moist enough to come together.
4. Form the dough into ball.
5. Wrap and place the dough in the refrigerator to chill for at least an hour.
6. Meanwhile, mix all the filling ingredients in a pan, bring to a boil and cook for about two or three minutes.
7. To make the fried pies, roll out the chilled pie crust until it’s no more than a 1/4 of an inch thick. (I like to roll it out into a rectangle-type shape.)
8. Cut out 12 five-inch diameter circles (I use a saucer as a guide). Any scraps that are left over you can roll out again and cut out more circles.
9. To make each pie, place 2 tablespoons of filling in the center of each crust. Moisten the edges and fold the crust over, sealing the edges with your fingers and then by pressing down on the edge with a fork.
10. In a cast-iron skillet, heat an inch of oil (or lard or shortening) to 350 degrees.
11. With a spatula, gently place each pie into the hot oil, and turn over after a minute. Cook on the other side for another minute, and then drain on a rack or paper-towel lined plate. You can sprinkle powdered sugar and/or cinnamon over pies if you like.
Makes 10-12 fried pies

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Texas potato salad
Ingredients:
2 pounds of red new potatoes, cubed
2 celery stalks, diced
2 green onions, sliced
1/4 cup of apple cider vinegar
1/4 cup of bread and butter jalapenos, diced (recipe follows or you can use store bought)
1/4 cup of yellow mustard
1/4 cup of mayonnaise
1/2 teaspoon paprika
1 teaspoon bread and butter jalapeno pickle juice
Salt and black pepper to taste

Method:
In a large pot, cover potatoes with cold water, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.

Drain potatoes and rinse in cold water. Toss with vinegar and salt, and let cool in the refrigerator for half an hour.

After the potatoes have cooled, gently stir in the mustard and mayonnaise into the potatoes and then add the rest of the ingredients.

Serves four to six.

Notes: Lots of people like to also add dill pickles and sliced eggs and it always tastes good. And I used red new potatoes because that’s what my grandmother grows on her farm, but you can also use Yukon gold or any other potato that you prefer. I also leave my potatoes unpeeled because I like the texture and flavor of the skins, but feel free to peel your potatoes if that’s how you like them.

Bread and butter jalapeno pickles
Ingredients:
1/2 pound jalapenos (about four)
1 cup of apple cider vinegar
1/2 cup of sugar
1 teaspoon mustard seed
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cinnamon stick

Method:
Pack into a pint-sized jar the sliced jalapenos
Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos.
Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a couple of hours, but I like to let them pickle overnight.

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Uncle Richard’s sweet potato pie
Ingredients:
1 1/2 cups mashed cooked sweet potatoes or one 15 oz. can of mashed sweet potatoes
3 beaten eggs
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
3/4 tsp salt
1 2/3 cup evaporated milk (one 12 oz. can)

Method:
1. Preheat oven to 375 degrees
2. Combine all ingredients in a mixer or blender. (A mixer will leave a few small delectable chunks of sweet potato.)
3. Pour mixture into two nine-inch pie shells (I use my Grandma’s recipe).
4. Bake 55 minutes.
5. Cool before serving. Garnish with whipped cream as desired. Makes two pies.
Uncle Richard’s note: I really enjoy it cold out of the refrigerator the next day for breakfast.

Ginger whipped cream
Ingredients:
1 cup heavy whipping cream
2 tablespoons of honey
1 teaspoon of ground ginger

Method:
In a chilled bowl, beat all ingredients with mixer, whisk or egg beater until soft peaks form.

[nw_arizona_granny]

http://www.loveandoliveoil.com/

Tomatoes Stuffed With Bulgur and Herbs

Makes 6 servings. Recipe from The New York Times.

Ingredients
1/2 cup medium or coarse bulgur
Salt to taste
6 medium-size, ripe but firm tomatoes
1/2 cup mixed chopped fresh herbs, such as parsley, dill, mint, chives, chervil and basil
1/4 cup lightly toasted pine nuts
3/4 teaspoon cinnamon
2 tablespoons extra virgin olive oil

For serving:
1 cup thickened yogurt or thick Greek yogurt
1 or 2 cloves garlic (to taste)
1 tablespoon chopped fresh mint

Directions
Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.

Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.

Mix together the bulgur, herbs, garlic, pine nuts, cinnamon, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.

Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

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Double Shot Mocha Cupcakes

Ingredients
1 cup coconut milk
1 tablespoon instant espresso powder or 1/2 ground coffee
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Frosting:
1/4 cup cocoa powder
2 cups powdered sugar
1/2 cup butter
1/8 teaspoon salt
3 tablespoons coffee
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a microwave safe bowl, heat coconut milk until hot (but not boiling). Stir in espresso powder. If you don’t have espresso powder, put coffee grounds into a fine sieve. Pour coconut milk over grounds and allow to seep through. You will end up with a few grounds in your milk this way, but it won’t affect the final product.

Whisk sugar, oil, and vanilla extract in to coffee mixture. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain (or very few remain).

Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, sift together powdered sugar, cocoa. Cream butter and add to sugar mixture slowly. Add salt, and coffee. Beat 2 minutes. Add vanilla and beat until light and fluffy. Spread or pipe onto cooled cupcakes.

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Summerfest is on. As in, make the most of the fresh veggies while you’ve still got them. And if you can do it while only needing the oven for a mere two minutes, even better (oh the joys of a hot and humid tennessee august).

This panzanella, or bread salad, is a great way to keep things fresh and flavorful in the midst of the summer heat. The bread is drizzled in the salad’s juices, then broiled just until it is barely crisp, and topped with the chunky mix of fresh tomatoes, cucumber, basil, and onion. It’s a bit tricky to eat, but worth every messy bite.

I’ve realized that heirloom tomatoes are best enjoyed raw, in their purest form. Cooked, you can’t tell the difference between a cherokee purple and a regular old big boy, so why bother using the expensive stuff? But raw… well… I wouldn’t have them any other way. Not to mention they are beautiful, their bold reds and yellows, gradients of greens and even purples, it’d be a shame to cook all that color right out of them. Yes, I confess we used heirloom tomatoes on our recent pizza experiment, and while it was delicious, it would have been just as delicious with any vine-ripened specimen.

Save those precious heirlooms for something that really brings out their best. Drizzled with a hint of olive oil and tossed with fresh basil and cucumber, all on a slice of freshly baked rustic baguette, well, I don’t think it gets any better than that.

Heirloom Tomato Panzanella

Makes 4 servings. Recipe from Epicurious.

Ingredients
3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
1/2 medium cucumber, julienned and cut into 1/4-inch cubes
1/4 cup thinly sliced red onion
3 tablespoon fresh basil, torn into large pieces
3 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
Sea salt
Coarsely ground black pepper
1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
8 basil leaves

Directions
Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.

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http://www.loveandoliveoil.com/page/2

The best part of this recipe (besides the cheese – which I indulge in every once in a great while – and boy was it good!) is the smoky paprika pesto. If you can find it, smoked paprika has a slightly spicy and sensually smoky flavor that can’t be replicated with any other spice. It gives the pesto a depth and a richness, and paired with the bright flavor of the fresh basil, just works. So even if you don’t make these sandwiches, the pesto itself could be put to good use in a myriad of other delicious dishes.

If you’re like us and don’t have the luxury of a grill (thanks Tennessee condo laws!), this dish is perfectly delicious when pan-seared. Use a cast iron or grill pan if you have it, it’ll be closer to grilled than anything else. We served these open-faced, quickly broiled to melt the cheese, and paired with some crispy pan sauteed potatoes with Taylor’s special spice mix (your closest bet are these babies here: Smoked Paprika Fingerling Potatoes). Hot and smoky and crisp and delicious.

Gruyère-and-Zucchini Sandwiches with Smoky Pesto

Makes 4 servings. Recipe from Food & Wine.

Ingredients
1 packed cup basil leaves
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt, to taste
One 8-ounce zucchini, cut into 4 lengthwise slices
4 English muffins, preferably Bays, split
4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

Directions
In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.

Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.

Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.

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The result is quite similar in texture to a typical country bread, but with one delicious twist – morsels of sweet molten white chocolate, melted into the bubbles and nooks and crannies of the bread. The chocolate pieces on the outside of the bread turn golden and crisp, and even more of the chocolate oozes out during the baking process. The sweetness permeates every last bite. Eat it for breakfast, or dessert, or anytime in between. And don’t be surprised if your two large-ish looking loaves (we halved the recipe) are gone within 48 hours.

I told you it was good.

White Chocolate Bread

Makes 5 loaves. Recipe from ClubMed Insider.

Ingredients
8 cups flour
1 teaspoon yeast
1 tablespoon wheat gluten
2 teaspoons salt
3 1/2 cups water
2 3/4 cups white chocolate chips

Directions
Place flour, yeast and gluten in a small bowl. Mix on medium-low or first speed for 1 minute. Add water and mix for another 2 minutes. Add salt and continue to mix for another 8-10 minutes on medium or second speed.

Add chips and mix for 1-2 minutes or until the chips are well distributed throughout the dough. Take dough out of bowl and lightly knead into a ball. Let rest for 15-20 minutes.

Preheat the oven to 450?F. Divide dough into 5 equal portions and knead into the desired form. Let the loaves proof for about 30-45 minutes, depending on the heat and humidity of the area.

Place uncooked loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes. Remove from oven and let stand for 15 minutes.

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[nw_arizona_granny]

Too bad when the poo hit the fan, we won’t have the internet to refer to.<<<

That is how I have always felt, that the internet will disappear and indeed things often do.

So before Y2K, I printed out a lot of the stuff or like posts and have them in boxes.

So what [LOL], if they are heavy in paper making and soap making posts, there is plenty of the others for survival.

I hope that wenever need them.

[nw_arizona_granny]

Hope you and yours are well and safe, check in more often.

You know you are welcome to my efforts and Jeffrey Imm is still pushing for getting out the truth.

[netmilsmom]

Me too

[TenthAmendmentChampion]

http://recipes.health.com/recipes/1713091-grilled-zucchini-roll-ups-with-herbs-and-cheese

Grilled Zucchini Roll-Ups With Herbs and Cheese
Prep: 30 minutes; Cook: 24 minutes.

For more great recipes go to MyRecipes.com

3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
1/16 teaspoon of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces bagged baby spinach (2 cups lightly packed)
1/3 cup basil leaves

1. Preheat grill or grill pan to medium.

2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.

3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.

4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.

[TenthAmendmentChampion]

http://recipes.health.com/recipes/453976-grilled-chicken-with-white-barbecue-sauce

Grilled Chicken with White Barbecue Sauce

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

For more great recipes go to MyRecipes.com

CHICKEN:
8 (8-ounce) bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray

SAUCE:
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice
Dash of salt

Preheat grill to medium-hot using both burners.

To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.

Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin.

To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.

[TenthAmendmentChampion]

http://recipes.health.com/recipes/701068-spicy-sweet-potato-wedges

Spicy Sweet Potato Wedges

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

For more great recipes go to MyRecipes.com

Health Note
These peppery sweet potatoes complement a variety of roasted meats, and just one serving supplies all your daily vitamin A and one-third of your daily vitamin C. Baking them at high heat ensures a soft interior and slightly crisp and caramelized exterior without all the added fat of frying. Leave the skins on for added fiber.

6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper

Preheat oven to 500°.

Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

[Eagle50AE]

This is Verified Yummy !

BUTTERNUT POUND CAKE

1 1/2 c. butter, softened
3 c. sugar
5 eggs
1 c. buttermilk
3 c. flour
3 tbsp. vanilla-butternut extract
Blend together butter and sugar until well mixed. Add eggs one at a time and beat until creamy. Gradually add the buttermilk and mix. Add flour 1 cup at a time and beat until well blended.
Stir in the vanilla-butternut extract. Pour into a greased and floured Bundt or tube pan. Place in COLD oven. Turn oven on to 350 degrees and bake 1 hour 45 minutes.

note: oven time may vary , if using gas better check it in 1 hour.

[TenthAmendmentChampion]

Where do you get the vanilla-butternut extract?

[Eagle50AE]

>>> Where do you get the vanilla-butternut extract? <<<

I found McCormick Imitation Vanilla Butter and Nut. $3.50 at FoodLion.

Watkins is not available locally, seems like MCc has cornered the market.

Will look for a source for real and post back..

[Eagle50AE]

This Has NOT been verified by me..

Canning Hot Dogs....It can be Done!

There has been much discussion on the internet regarding whether or not it is possible or even recommended to can hot dogs. They are usually very cheap and available, and it makes sense to try to keep some for hard times or even for inconvenient times such as snow storms and power failures. You may not eat hotdogs because of their nitrate and nitrite content. I understand. However, for me and my family, they beat eating snowballs and I decided to find a way to preserve them.

There are two methods that I have found to be satisfactory. The first is the basic recipe, the second one just a variation.
Hot dogs vary widely in size and weight, so I cannot tell you how many to buy and how many will fill a quart. I purchased small, thin hotdogs and used 10 of them per quart jar.

You must pressure can the hot dogs! Do not attempt to water bath these. You will risk making your family very sick!
§ First, you heat the water in your pressure canner, boil your lids and rings and boil your jars.
§ Next, you have to make or purchase a sauce. I made a sauce out of home canned tomatoes and added spices and herbs and a bit of sugar til I liked the taste. I purchased BBQ sauce and diluted it with a bit of beef broth. This last concoction was the easiest. You have to have quite a bit of sauce, it takes about 2 cups of sauce for each quart jar.
§ Finally, you heat your sauce to a boil and cut up the hotdogs in the sauce. Cut them up into 1 1/2 - 2 inch pieces. This is what keeps them from bursting. Bring this to a boil and simmer for 10 minutes.
Loosely pack the hot dog pieces in the hot jars up to the shoulder. Pour in sauce to within 1 inch of the neck. Clean off the neck and rim of the jar with a clean damp cloth. Place the hot lids and rings on the jars and place them in the boiling water in the pressure canner as you fill them.
Process the jars for 90 minutes at 10 pounds of pressure.

Another method is to use canned pork and beans in place of the sauce. Home made beanie weinies!
You could can hot dogs that are cut up like these in broth instead of a sauce. I haven’t tried that so I don’t know what they would taste like.

[PGalt]

Thanks granny. I’ll try.

(sending you FReepmail)

[nw_arizona_granny]

Myfortic (mycophenolic acid)

Audience: Renal, cardiac, and hepatic transplantation healthcare professionals

GlaxoSmithKline and FDA notified healthcare professionals that cases of Pure Red Cell Aplasia (PRCA) have been reported in patients treated with Myfortic. The WARNINGS and ADVERSE REACTIONS sections of the CellCept Prescribing Information have been revised to reflect this new safety information.

PRCA is a type of anemia in which there is a selective reduction of red blood cell precursors on bone marrow examination. Patients with PRCA may present with fatigue, lethargy, and/or abnormal paleness of the skin (pallor). In some cases, PRCA was found to be reversible with dose reduction or cessation of Myfortic therapy. In transplant patients, however, reduced immunosuppression may place the graft at risk.

Read the complete MedWatch 2009 Safety summary, including a link to the Dear Healthcare Professional letter, prescribing information and Medication Guide, at:

http://www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm181306.htm

You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm

[nw_arizona_granny]

BUTTERNUT POUND CAKE<<<

You know that i would love this one.

Interesting ways to can hot dogs, the kids will love them.

[nw_arizona_granny]

LOL, I would love the Squash and Sweet Potato recipes, let the kids eat the chicken.

Thanks, interesting recipes.

[Eagle50AE]

>>> You know that i would love this one. <<

This One Is Just as Good ( or Better )

Blueberry Pound Cake
Baked in a tube pan
Cook Time: 1 hour, 15 minutes
Ingredients:
· 1 cup butter softened
· 2 cups sugar
· 4 eggs
· 1 teaspoon vanilla extract
· 3 cups flour divided
· 1/2 teaspoon salt
· 1 teaspoon baking powder
· 1 pint fresh blueberries or 2 c. frozen, thawed
Preparation:

Preheat oven to 325 degrees.

Cream butter and sugar.

Add eggs one at a time and beat until light and fluffy.

Add vanilla.

Sift 2 cups flour, salt and baking powder together.

Add sifted ingredients to creamed mixture and beat.

Dredge berries in remaining cup of flour.

Gently fold floured berries into the batter.

Grease and dust a tube pan with confectioners’ sugar or flour; pour batter into it.

Bake for 1 hour and 15 minutes, or until it tests done.

[DelaWhere]

>>>Cal, I was thinking about your garden cart, and here is an answer for you....granny<<<

LOL, not quite that extreme...

I do use the cart at the end of the row for a sit-down break spot and for hauling all the produce to the house. Rows are too close for it to fit between for easy sit-down picking.

[Marmolade]

One of my friends I would walk to high school with had a clothesline in her yard. Her mom would hang clothes in the winter. I remember one time my friend showed us how stiff the clothes were and then bent (cracked) the item. I always wondered when it was thawed out if the bending/cracking left a hole in the clothes or not.