Weekly Roundup - Living On Nothing Edition [Survival Today

Banana Orange Muffins

These are very good. They have a nice texture and flavor.

Recipe By : 1_Comfort_Foods (Lady Khaos)
Serving Size : 12 Preparation Time:
Categories : Muffins

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup dates (optional) or raisins, chopped (optional)
8 ounces plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 teaspoons orange zest

Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or
lightly spray bottoms only with cooking spray. In large bowl, combine oats,
flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates;
mix well. In medium bowl, combine yogurt, banana, egg whites, oil and
orange peel; blend well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost
full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on
wire rack 5 minutes; remove from pan.

Recipe Source: 1_Comfort_Foods (Lady Khaos)

Another Group Owned By *~Beth~*

To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

Posted by: “missvergie”

Ham and Corn Casserole

2 cups original Bisquick baking mix
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
4 medium green onions, sliced (1/4 cup)
3 eggs, beaten

1 (14 3/4 ounce) can green giant cream-style corn

1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, drained

Directions
1. Heat oven to 350°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In large bowl, mix ingredients. Pour into baking dish.
3. Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.

.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.

To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

[Why buy Fritos, use cornbread, leftovers would be great...
granny]

Posted by: “*~Tamara~*”

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new crockpot recipes? Casseroles?

Posted by: “angelfyr072”

Mother’s Plum and Raspberry Cobbler

Preheat oven to 375 degrees.

Combine in a saucepan and cook over low heat, stirring often, for ten minutes:

1 pound plums, pitted and slice (about 2 cups)
2 cups of fresh or dry pack frozen raspberries
1/3 cup sugar
½ T. water

Spoon into a 9x7 inch (2 quart) baking dish.

Mix in a bowl:

1 cup flour
¼ cup sugar
½ tsp baking soda
½ tsp cinnamon

Cut in 4T. butter until mix is crumbly.
Add 2-4 T. milk until it is a scone like texture. Spoon the dough over the fruit mixture and bake in the oven until topping is golden brown and a knife inserted comes out clean.
From Pg. 143 of Peaches and other juicy fruits

** for the cobbler I heated the filling on the stove like it says to— let it cool then packed into ziplock bags and mixed the topping and packed that into ziplock bags then put a bag of filling and a bag of topping together inside a larger bag with baking instructions printed on pieces of paper.

Purple Plum Pie

In a bowl combine:
4 cups of sliced fresh plums
½ cup sugar
¼ cup of flour
¼ tsp salt
¼ tsp cinnamon
1T. lemon juice

Pour into a 9 inch unbaked pie shell

Mix together in a separate bowl:
½ cup sugar
½ cup flour
¼ tsp cinnamon
¼ tsp nutmeg
3 T. butter -—cold
Sprinkle topping over filling and bake at 375 degrees for 50-60 minutes until bubbly and golden brown. Cover edges of crust in the last 20 min of baking to prevent over browning.
Allrecipes.com

*** for the pie, I mixed the filling and packaged into ziplocks, then mixed the topping, packed that seperately, and put a bag of each inside a larger bag labeled with baking directions. You could also prepare them in the pie shell I think with no problem, I might still add the topping just before baking so it doesn’t get soggy while thawing.

Enjoy your plums— our tree is loaded this year too.
Laura

To visit group on the web, go to:
http://groups.yahoo.com/group/frozen-assets/

http://www.fda.gov/Safety/Recalls/ucm182092.htm

Muranaka Farm, Inc. Voluntarily Recalls 60 Count Bunched Parsley Because of Possible Salmonella

Company Contact:
John Killeen
805-529-0201

FOR IMMEDIATE RELEASE – September 11, 2009 – Muranaka Farm, Inc. of Moorpark, CA is recalling 1005 cases of 60 count bunched Parsley, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. As a result, the company is immediately implementing a voluntary recall of the 1,005 cases of the 60 count fresh bunched parsley Lot Code 0023909.

Product was distributed in the following 10 states: Arizona (30 cases), California (574 cases), Colorado (35 cases), Florida (60 Cases), Iowa (3 cases), Illinois (1 case), Missouri (7 cases), Tennessee (5 cases), Texas (278 cases) and Wisconsin (12 cases). These cases were distributed within both retail and foodservice outlets.

The product was shipped in a brown wax carton under the Muranaka Label with a parsley silhouette on the side. The bunches were banded using a red rubber band. The lot code 0023909 is on a sticker on the outside of the carton.

No reports of illness have been reported.

The recall was as the result of a voluntary sampling program conducted in cooperation with the FDA which revealed that the finished products contained the bacteria. Muranaka Farm, Inc. continues to work in cooperation with the FDA on this matter.

Consumers with questions may contact Muranaka Farm, Inc. at 805-529-0201 8AM-PM PST with any questions. We also urge consumers to visit their retailer to determine if the product they have purchased is from Muranaka Farm and is associated with Lot Code 0023909.

“The health of all consumers is of the utmost importance to every employee of our company. With that in mind, even though this product is over two weeks old and most likely past the useable shelf life, we have taken immediate actions to ensure that all product is accounted for and out of the supply chain. We are working with all of our customers to insure this product is no longer being distributed.” said Greg Emi, President, Muranaka Farm, Inc.

Because of Muranaka Farm’s trace recall program the company was able to immediately determine which customers purchased the product in question. Muranaka’s food safety protocols also ensure the company was able to determine the amount of cases harvested, the crew harvesting the product, and the field on which the parsley was grown and harvested.

2. Quick Chicken and Noodles
Posted by: “luvmygroops”

From the allrecipes.com website...

~~~~~

Quick Chicken and Noodles
SUBMITTED BY: Christine

“This is one of my kids’ favorite recipes - mine too, since it takes about 30 minutes to make.”

Original recipe yield:
8 servings

INGREDIENTS
* 4 skinless, boneless chicken breasts
* 1/4 teaspoon garlic powder
* 2 cups chicken broth
* 1/2 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 2 cups frozen mixed vegetables, thawed
* 1 (16 ounce) package wide egg noodles
DIRECTIONS
1. In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.
2. In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.

—
Rhonda G in Missouri
.

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3. French Canadian Meat Pie
Posted by: “Ginny

French Canadian Meat Pie

Also Called a Tortiere, a Traditional Christmas Meat Pie

A very seasonal dish, great for Christmas or Thanksgiving. It’s very
popular here in Canada, though Christmas meat pie might not be typical
in the US.

A hot, savory meat pie may not sound like traditional Christmas food to
everyone, but it is a requirement at the holiday table for many in
Canada, not only those with a French heritage.

Basic French Canadian Meat Pie Recipe

/An easy variation of the tortiere that you can try this Christmas.
Recipe makes 1 meat pie./

* 1 lb ground beef
* ½ lb ground pork
* 1 medium onion, chopped coarsely
* 2 tsp salt
* ½ tsp pepper
* ½ tsp celery salt
* ½ tsp savory
* ½ cup hot water
* 1 cup mashed potatoes
* Crust for 1 9-inch pie, with top

Method:

1. In a large pan, cook beef, pork and chopped onion until cooked
through and all browned.
2. Add water, salt, celery salt and savory seasonings to the meat and
let simmer for about 45 minutes, with a lid on the pan.
3. Then stir in the mashed potatoes, and let cool partially. Spoon
the mixture into your pie crust and add top crust. Puncture the
top to let steam escape.
4. Bake at 400F for about 15 minutes, then reduce the oven heat down
to 350F and bake for another half an hour.

Second Tortiere Recipe

/If you prefer the flavour of pork, this variation of the meat pie is
sure to please. Recipe makes 2 pies./

* 1 lb ground beef
* 2 lbs ground pork
* 1 garlic clove, minced
* 2 tsp poultry seasoning
* 2 tbsp salt
* 1 tsp celery salt
* ½ tsp sage
* 1 tsp pepper
* 1 cup water
* A medium sized onion, chopped
* 6 potatoes
* 2 9-inch pie crusts, with tops

Method:

1. Before starting to make your meat pie, cook the potatoes and mash
them until smooth.
2. Then to make the meat pie, combine ground pork, ground beef,
chopped onion and garlic in a large pan or skillet. Cook on high,
stirring often until the meat is cooked through (showing no pink).
3. Add the spices and seasonings, and the water. Simmer on medium
heat for about 20 minutes with a cover to keep the steam in.
Remove the lid and simmer for another 10 minutes.
4. Remove the cooked meat from heat and mix in the mashed potatoes.
Let the mixture cool down.
5. Spoon meat and potato mixture into your pie shells and cover each
with their crusts. Slash each top crust, making a small hole.
6. Bake at 425F for 15 minutes, then reduce the heat to 300 and bake
for a remaining 25 minutes.

You can prepare either pie ahead of time, and freeze it before you do
the final baking. A very handy step if you are trying to cook a huge
Christmas feast this year. Just remember to thaw them before baking, or
increase the baking time to accommodate being frozen.

The copyright of the article *French Canadian Meat Pie* in Winter
Recipes http://winter-recipes.suite101.com/ is owned by Terri Paajanen
http://www.suite101.com/profile.cfm/pythia1

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4. Sweet And Sour Glazed Chicken
Posted by: “Ginny

Sweet And Sour Glazed Chicken

/SUBMITTED BY:/ *Judy Easley */PHOTO BY:/ *K-Dub
http://allrecipes.com/Cook/10933769/Profile.aspx

“This dish is easy, tangy and terrific. The sweet and sour tastes come
with a twist, using fruit preserves instead of the usual fare. Great
served with rice.”
Sweet And Sour Glazed Chicken Recipe
/Recipe/Sweet-And-Sour-Glazed-Chicken/Photo-Gallery.aspx

PREP TIME *15 Min*
COOK TIME *45 Min*
READY IN *1 Hr *

SERVINGS 6

INGREDIENTS

* 1 (3 pound) whole chicken, cut into pieces
* 1 (10 fluid ounce) bottle Russian-style salad dressing
* 1 cup apricot preserves
* 2 (1 ounce) packages dry onion soup mix

http://allrecipes.com/HowTo/Types-of-Wine-Riesling/Detail.aspx

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Mix Russian dressing, preserves and soup mix together in a bowl
and spoon the mixture over the chicken pieces. Bake in preheated
oven for 45 to 60 minutes, occasionally spooning the sauce over
the chicken.

—

Ginny
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5. Amaretto By Morning
Posted by: “Ginny

Amaretto By Morning

“This yummy combination of frozen peaches, apple juice and just a dash
of amaretto liqueur is just the thing to hit the spot on a summer
afternoon!”

Amaretto By Morning Recipe

PREP TIME *5 Min*
READY IN *5 Min*

SERVINGS 1

INGREDIENTS

* 1 (1.5 fluid ounce) jigger amaretto liqueur
* 1 cup frozen sliced peaches
* 2 cups apple juice

DIRECTIONS

1. In a blender, combine amaretto liqueur, frozen peaches and apple
juice. Blend until smooth. Pour into a glass and serve immediately.

—

Ginny

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6. One Bowl Rice
Posted by: “Ginny

One Bowl Rice

“This rice dish is simple to make, and tastes great!”

One Bowl Rice Recipe /Recipe/One-Bowl-Rice/Photo-Gallery.aspx

PREP TIME *15 Min*
COOK TIME *45 Min*
READY IN *1 Hr *

SERVINGS 8

INGREDIENTS

* 2 cups uncooked long-grain rice
* 1 (4.5 ounce) can mushrooms, with liquid
* 2 stalks celery, finely chopped
* 1 red bell pepper, finely chopped
* 1 (1 ounce) package dry onion soup mix
* 1 (10.5 ounce) can beef broth
* 1/2 cup vegetable oil
* 1 cup water
* 3 tablespoons soy sauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, combine rice, mushrooms, celery, red
bell pepper, onion soup mix, beef broth, oil, water and soy sauce.
3. Bake, covered, in preheated oven for 45 minutes, or until all
liquid is absorbed and rice is cooked.

—

Ginny
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7. Cinnamon Bun Pie
Posted by: “Ginny
*
http://www.recipegoldmine.com/piemisc/cinnamon-bun-pie.html#

*Cinnamon
Bun Pie

Serves 8 to 10.

3/4 cup plus 2 tablespoons (1 3/4 sticks)
butter, melted, divided
1 cup chopped pecans
1/2 cup granulated sugar
http://www.recipegoldmine.com/piemisc/cinnamon-bun-pie.html#

cinnamon
1 (17 1/2 ounce) package refrigerated
flaky biscuits (8 biscuits)

Note: Be sure to use flaky biscuits for this one. And to enjoy every
last bit of pecan flavor, remove any pecans left in the bottom of the
pie plate after inverting and place them over the top of the pie.

Heat the oven to 375 degrees F.

Coat the bottom of a 9-inch deep-dish pie plate with 2 tablespoons
melted butter; set aside.

In a small bowl, combine the pecans, sugar, and cinnamon; mix well.
Sprinkle 1/4 of the pecan mixture over the bottom of the pie plate.

Place the remaining 3/4 cup melted butter in a small bowl.

Separate each biscuit into 3 layers. Dip the biscuit pieces one at a
time in the melted butter, coating each piece thoroughly. Layer 8
biscuit pieces in the bottom of the pie plate, completely covering the
pecan mixture.

Repeat the pecan mixture and biscuit layers 2 more times. Top with the
remaining pecan mixture and drizzle with any leftover melted butter.
Bake for 20 to 25 minutes, or until the biscuits are golden and cooked
through.

Allow to cool for 10 minutes, then invert onto a serving platter
and slice
into wedges. Serve warm.
—

Ginny
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8. Warm Mixed Mushroom and Asparagus Salad
Posted by: “luvmygroops”
From the Cooking.com website...

~~~~~
Warm Mixed Mushroom and Asparagus Salad
Source: Salads—Cooking with Style
Serves 6

RECIPE INGREDIENTS

3 1/2 oz shiitake mushrooms

5 oz button mushrooms

5 oz oyster mushrooms

1 bunch asparagus

1/4 cup walnut oil

1 bunch watercress, washed and dried

2 tablespoons raspberry vinegar

RECIPE METHOD

Clean the mushrooms with a damp cloth. Halve any large ones. Cut the asparagus into 2 inch lengths. Cook the asparagus in boiling salted water until just tender. Plunge into cold water. Drain.

Heat the walnut oil in a large wok or frying pan. Add the button and shiitake mushrooms and stir-fry for 2 minutes. Add the oyster mushrooms and stir-fry for 2 minutes. Add the asparagus and stir to combine. Season with salt and freshly ground black pepper to taste.

Arrange the watercress on a serving plate. Pile the mushrooms and asparagus in the center.

Bring the raspberry vinegar to a boil in the pan used for the mushrooms. Pour the vinegar over the salad and serve.

—
Rhonda G in Missouri
.

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15. food links - Vintage Recipe Links Around the Web
Posted by: “Ginny

from: http://theoldentimes.com/vintage_recipe_links.html

Vintage Recipe Links Around the Web

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

Apple Ladybug Treats
Posted by: “luvmygroops”
From the All Recipes website...

~~~~~

Apple Ladybug Treats
SUBMITTED BY: Veros L.

“Red apples are decorated to look like lady bugs. This is a quick and fun snack that kids will enjoy making and eating. For once kids can play with their food.”

Original recipe yield:
4 servings

~~~~~~~~~~

Rhonda G in Missouri
PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
* 2 red apples
* 1/4 cup raisins
* 1 tablespoon peanut butter
* 8 thin pretzel sticks
DIRECTIONS
1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. Dab peanut butter on to the back of the ‘lady bug’, then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.
.

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5a. Super-Easy Rocky Road Fudge
Posted by: “luvmygroops”

From the Meals.com

~~~~~

Super-Easy Rocky Road Fudge
Rich and truly divine fudge! The easy way is the microwave method. Each piece is made by a smooth mixture of chocolate chips, sweetened condensed milk, marshmallows and walnuts.. Easy to make to bring to all of your holiday parties!
Estimated Times
Preparation Time 10 mins.
Cooking Time 2 mins.
Refrigerating Time 30 mins.

Ingredients

2 cups (12-oz. pkg..) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

Directions

LINE 13 x 9-inch baking pan with foil; grease lightly.

MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.. PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

Yields 48 pieces

~~~~~~~~~~

Rhonda G in Missouri
.

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6. Halloween Cheese Beef Pies
Posted by: “Lynnda”

Halloween Cheese Beef Pies

1 1/2 pounds ground beef
1 medium onion, chopped
1 T. chili powder
Dash salt
1/2 t. garlic powder
1 can tomato sauce (15 oz)
1 cup carrots, shredded
1 can olives, chopped, optional, 4.5 oz
1 can refrigerated biscuits, 10 oz
10 slices American cheese

Brown beef and onion in large skillet. Pour off excess grease. Add seasonings. Stir in tomato sauce, carrots and olives. Cover and simmer 20 minutes, stirring occasionally. Preheat oven to 400. Roll each biscuit on floured board to make 4 inch circle. Press each over greased bottom of muffin tin cups. Bake 10 minutes. Remove cups from tin immediately. Place cup side up on baking sheet. Cut circles from cheese slices and make into pumpkin faces with a sharp knife. Put cheese scraps into meat mixture and stir until melted. Place meat mixture into biscuit cups. top with cheese faces. Place in oven for 2 minutes more. Serve warm. These are especially fun with young children. As they get older, they enjoy helping with the pumpkin faces and the preparation.
Makes 10
Source: Barbara Henshaw

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7a. Praline Topped Sweet Potatoes
Posted by: “Lynnda”

Praline Topped Sweet Potatoes

4 medium-large sweet potatoes
1 1/2 cups chopped pecans
6 T. butter, melted
5 T. cinnamon sugar
3 T. flour

Preheat oven to 350. Line a rimmed baking sheet with foil. Wrap sweet potatoes tightly in foil place on prepared baking sheet. Bake for 1 hour to 1 hour and 15 minutes or until tender. let cool at least 30 minutes. Remove foil from potatoes, and slice potatoes in half lengthwise. In medium bowl, combine pecans, melted butter, cinnamon sugar and flour, stirring well to mix. Spoon mixture evenly on top of each sweet potato half. Return to baking sheet and bake at 350 for 15 minutes, or until pecans are toasted. Serve at once.
Serves 8
Source: Unknown

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8. Beef Tenderloin
Posted by: “Lynnda”

Beef Tenderloin

1 trimmed beef tenderloin, 6 to 8 lbs.
1/4 t. salt
1/4 t. black pepper
6 T. butter, softened
2 T. hamburger seasoning
1 T. chopped fresh thyme

Preheat oven to 450. Spray a rimmed baking sheet with cooking spray. Sprinkle beef with salt land pepper. In medium bowl, combine butter, hamburger seasoning and thyme. Rub butter mixture evenly over beef. In large skillet, brown all sides of beef over medium high heat. Place browned beef on prepared baking sheet. Bake 15 to 20 minutes or until a meat thermometer inserted in thickest portion registers 140 for medium rare, or until desired degree of doneness. Let stand for 10 minutes before slicing.
Serves 6 to 8
Source: Unknown

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9. Sloppy Joe Potato Tot casserole
Posted by: “Lynnda”

Sloppy Joe Potato Tot Casserole

1 lb. lean ground beef
2 cups chopped onions
1 bag frozen corn, 16 oz
1 can Sloppy Joe Mix, 15.5 oz
2 cups shredded cheddar cheese, divided
1 bag frozen mini potato tots, 28 oz

Preheat oven to 350. In medium skillet, mix ground beef and onions; cook over medium high heat for 8 minutes, stirring occasionally, or until beef is browned and crumbly and onions are soft. Drain well. In large bowl, mix beef mixture, corn, sloppy Joe mix and 1 1/4 cups cheese. Pour mixture into a 2 1/2 quart baking dish (about 11 x 7 inch), top evenly with potato tots and remaining 3/4 cup cheese. Bake for 40 minutes or until browned and bubbly. Serve at once. Serve 8 to 10
To bake after freezing: prepare casserole as directed; wrap well and freeze. When ready to bake, preheat oven to 350. Cover casserole with foil, folding back one corner to vent. Bake for 1 hour. Remove foil and bake 40 minutes longer or until browned and bubbly. Serve at once.
Source: Unknown

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10. Quick Chick
Posted by: “Lynnda”

Quick Chick

4 T. butter
2 cups chopped onions
1 pkg. sliced fresh mushrooms, 8 oz
2 1/2 cups shredded rotisserie chicken (2 lb. chicken)
3 pouches ready to serve long grain and wild rice, heated as pkg. directs and kept warm (Uncle Bens)
1 cup sliced green onions
1 cup creamy Caesar salad dressing
1 pkg. shredded Parmesan cheese, 5 oz
1 bag Caesar style croutons, crushed

Preheat oven to 350. In medium skillet, melt butter over medium high heat, adding onions land mushrooms, Cook for 6 to 8 minutes, stirring often or until vegetables are tender. In large bowl, mix vegetables, chicken, warm rice, green onions, Caesar dressing and Parmesan. Pour mixture into a 13 x 9 inch baking dish and top with crusted croutons. Bake for 25 to 30 minutes or until bubbly. Serve at once. Serves 8 to 10
To bake after freezing: Prepare casserole as directed. wrap well and freeze. When ready to bake, preheat oven to 350. Cover casserole with foil, folding back on corner to vent. Bake at 350 for 1 hour. Remove foil and bake 40 minute more or until bubbly. Serve at once.
Source: Unknown

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11a. Stuffed Potatoes
Posted by: “Lynnda”

Stuffed Potatoes

4 large baking potatoes
1/4 cup butter
1/2 cup finely chopped green onion
1/2 cup chopped green bell pepper
1 pkg. cream cheese, 3 oz, softened
1 cup mayonnaise
1 cup sour cream
1 cup chopped cooked ham
1 cup grated sharp cheddar cheese, divided
1 t. salt

Preheat oven to 400. Line a baking sheet with foil. Wash potatoes and dry well. Place potatoes on prepared baking sheet and bake for 40 to 45 minutes or until tender; let cool until easy to handle. In small skillet, melt butter over medium heat. Add green onion and bell pepper and cook for 4 to 5 minutes o until vegetables are tender; set aside. Cut potatoes in half lengthwise, Scoop out pulp, leaving a 1/4 inch thick shell; set potato shells aside. Place potato pulp into a medium bowl. Add vegetable mixture, cream cheese, mayonnaise, sour cream, ham, 3/4 cup cheese and salt; stir until mixed. Preheat oven to 400. Spoon mixture evenly into reserved potato shells. Place on baking sheet, and bake for 30 minutes. Sprinkle with remaining 1/4 cup cheese and bake for 5 minutes o until cheese is melted.
Serves 8
Source: Paula Deen

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12. Grandma’s Homemade Noodles
Posted by: “ny14467”

Grandma’s Homemade Noodles

1 cup flour
2 eggs; beaten
1 tablespoon milk
1 tsp. salt

In medium bowl, combine flour, eggs, milk and salt. Place on floured bread board. Knead in additional flour until dough is stiff. Roll out thin. Let dry for 1 hour. Cut into noodles. Drop into boiling water. Cook until noodles are tender.

Makes 4 servings

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13. Pecan Crusted Chicken
Posted by: “ny14467”

Pecan Crusted Chicken

4 (6 oz) boneless, skinless chicken breasts
1 cup flour
2 eggs, beaten
2 cups pecans, crushed
1 cup peanut oil

Preheat oven to 350. With meat mallet, pound chicken until uniform thickness. Dredge chicken in flour, then dip in eggs and coat with pecans. In a large skillet with oil, brown both sides of chicken. Place chicken on baking sheet. Bake 7 to 8 minutes.

Serves 4

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14. Parmesan French Bread appetizers
Posted by: “Lynnda”

Parmesan French Bread appetizers

1 French bread baguette
4 green onions, diced
6 T. mayonnaise
1/2 cup Parmesan cheese

Slice baguette into 1/4 inch slices and toast lightly; mix together green onion, mayonnaise and Parmesan cheese. Spread bread slices with mixture. Broil 2 to 3 minutes until puffy. Makes 24
Source: My Old Recipes

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15. Cool Salad
Posted by: “Lynnda”

Cool Salad

1 head iceberg lettuce, shredded
12 slices tomatoes
1 pkg. frozen asparagus spears, cooked and drained
4 slices Colby cheese, cut into 2 triangles each
2 hard cooked eggs, peeled and sliced
4 oz. cooked turkey or chicken, cut into matchstick strips
1 red onion, sliced and separated into rings
Parsley sprigs for garnish, optional
blue cheese dressing

In large glass bowl, layer all ingredient in order given except blue cheese dressing. Cover and refrigerate at least 1 hour. Garnish with parsley. To serve, pass salad and dressing.
Source; My Old Recipes

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16a. Strawberry N Cream Pie
Posted by: “Lynnda”

Strawberry N Cream Pie

1 graham cracker pie crust

1 quart fresh strawberries

3/4 sugar

2 T. cornstarch

1/2 cup water

1 t. lemon juice

red food coloring

1 cup cold whipping cream

2 T. powdered sugar

1/2 t. vanilla

ground nutmeg

Prepare glaze first: crush 1 cup berries in small pan. Stir in sugar. blend cornstarch and water. Add to berries. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil 1 minute. Strain if desired. Stir in lemon juice and add food coloring as needed. Cover and cool to lukewarm. With chilled beaters, and bowl, whip cream and powdered sugar until stiff. Stir in vanilla. Layer 1/2 of whipped cream into crust. Sprinkle with ground nutmeg. Arrange remaining berries in crust. Cover with cooled glaze. Decorate top with remaining whipped cream. Chill at least 2 hours. Best if served same day as made.

Source: My Old Recipes

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17. Chili Colorado con Carne (Red Chili with Meat)
Posted by: “Lynnda”

Chili Colorado con Carne (Red Chili with Meat)

1/2 lb. suet, coarsely ground
2 cups chopped onion
3 lbs. ground lean meat (a combination of veal, beef and pork or any one of these)
6 cloves garlic
2 t. salt
6 t. chili powder
1 T. ground cumin
1 T. oregano, crumbled
1 1/2 quart water
1/4 cup roasted flour or fried tortillas (optional)

Cook suet and onion in large kettle until onion is tender but not browned; add meat and brown; mash garlic in the salt. Stir into meat mixture along with chili powder, cumin, and oregano. Add water. cover; simmer 1 hour. To thicken, blend roasted flour with 1/2 cup water and stir into mixture. Simmer another half hour. Or soak fried tortillas in water, blend until smooth and add. Note: Chili Colorado can be served with pinto beans, rice, macaroni, or over tamales. Serves 10
Source: My Old Recipes

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________________________________________________________________________
18a. Corn Stuffed Peppers
Posted by: “Lynnda”

Corn Stuffed Peppers

6 green peppers
6 strips bacon
1 onion, chopped
1/2 cup diced celery
2 cups cooked corn
2 tomatoes, peeled, chopped
Salt, pepper

Cut off tops of green peppers. Scoop out seeds and white pith. Cook peppers in boiling salted water about 4 minutes to blanch, but they should still be firm. Drain and place upright in greased baking dish. Sauté bacon until crisp. Drain and crumble. Remove all but 3 T. bacon fat from skillet. To this, add onion and celery. Cook until tender. Stir in corn, tomatoes, and crumbled bacon. Simmer uncovered until liquid is reduced to half. Season to taste. Spoon mixture into peppers. Pour a little boiling water around peppers in baking dish. Bake in 350 oven for 20 minute or until peppers are done. Serves 6
Source: My Old Recipes

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19. Fried Crab Wontons
Posted by: “Lynnda”

Fried Crab Wontons

1 pkg. cream cheese, softened, 8 oz
6 oz. frozen crabmeat, thawed and drained (or surimi)
1/2 t. prepared horseradish
1/2 t. dried parsley, crumbled
1/2 t. lemon juice
1/4 t. garlic salt,
Pepper
1 pkg. wonton skins or wrappers (16 oz)
Oil for deep frying

Mix first 6 ingredients in bowl; season with pepper. Cover and refrigerate filling at least 1 hour and up to 8 hours. Put about 1 t. filling in center of each wrapper; brush edges with water. Lift corners of 1 wrapper up over filling and press to seal, forming pouch. Repeat with remaining wrappers; pour enough oil into large skillet to come 1 1/2 inches up sides. Heat to 350. Fry wontons in batches until golden brown, 1 to 2 minutes. Drain on paper towels. Serve hot.
Makes about 50
Source: My Old Recipes

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20. Sunny Side Sausage Fried Rice
Posted by: “Lynnda”

Sunny Side Sausage Fried Rice

1/4 cup olive oil
2 cloves garlic, finely chopped
1 cup white rice
2 1/4 cups chicken broth
One 14.5 oz. can diced tomatoes
5 oz. cooked chorizo, chopped
1/2 cup frozen peas
4 large eggs
Chopped parsley for garnish

In large skillet, heat 2 T. olive oil over medium heat Add garlic and coo, stirring for 2 minute. Stir in rice for 1 minute. Pour in chicken broth and bring to a boil. Lower heat and simmer, covered for 8 minutes. Stir in tomatoes, cover and simmer until most of the liquid is absorbed, about 10 minutes. Stir in chorizo and peas. Cover and cook for 5 minutes more. In large nonstick skillet, heat remaining 2 T. olive oil. Fry eggs to desired doneness. Divide rice among 4 bowls. Top each with a fried egg and sprinkle with parsley.
Source: Rachel Ray

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________________________________________________________________________
21. Bakery Lane Frittata
Posted by: “Lynnda”

Bakery Lane Frittata

3/4 cup diced green pepper
1 1/2 cups sliced mushrooms
1 1/2 cups diced zucchini
3/4 cup chopped onion
1 large clove garlic, minced
3 T. oil
1 t. black pepper freshly ground
1/4 cup light cream
1 lb. cream cheese, cut into 3/4 inch cubes
6 eggs, beaten
1 1/2 cups shredded cheddar cheese
2 cups seasoned croutons, preferably homemade
1 t. salt

Butter a 9 x 13 inch baking pan. Preheat oven to 350. Sauté green pepper, mushrooms, zucchini, onion and garlic with oil in a skillet until zucchini is crisp tender. Cool slightly. Beat eggs and light cream in a large bowl. Add cream cheese, cheddar cheese, croutons, salt, pepper and sautéed vegetables. Mix well. Pour mixture into prepared pan. Bake for 40 minutes or until set in center. Cool for 10 minutes before serving.
Source: Spring Street Restaurant
Note: Spring Street recommends hand chopping vegetables as opposed to processing in food processor, to give a nice chunky texture to the frittata. To facilitate cutting the cream cheese into cubes, place cream cheese in freezer for 10 to 15 minutes to solidify it prior to cutting. Seasoned croutons may be purchased in any grocery store. To make your own, toss day old bread cubes into melted butter with fresh or dried herbs, garlic and pepper. Do not saturate with butter. Toast until evenly browned under broiler, turning croutons often.

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________________________________________________________________________
22. Tony Roma’s Baked Potato Soup
Posted by: “Lynnda”

Tony Roma’s Baked Potato Soup

2 medium potatoes, about 2 cups, chopped
3 T. butter
1 cup white onion, diced
2 T. flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 t. salt
3/4 t. pepper
1/2 t. bail
1/8 t. thyme
1 cup half land half
Garnishes;
1/2 cup cheddar cheese, shredded
1/4 cup cooked bacon, crumbled
2 green onions, chopped, green part only

Preheat oven to 400 and bake potatoes for 1 hour or until done. Remove and cool. As potatoes cool, prepare soup by melting butter in large pan. Sauté onion until light brown. Add flour to onions and stir, making a roux. Add chicken stock, water, cornstarch, instant mashed potatoes, and spices to pan and bring to a boil. Reduce heat and simmer 5 minutes. Cut baked potatoes in half lengthwise and scoop out contents with large spoon. Discard skins. Chop potatoes into 1/2 inch chunks. Carefully add potato chunks along with half and half to pan. Bring soup back to a boil, then reduce heat and simmer 15 minutes or until thick. To serve, spoon into soup bowls and top each serving with 1 T. shredded cheese, 1/2 T. bacon and a teaspoon of green onion.
Source:Mary Tatro-Davis

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23. Baked Barbecue Chicken Hawaiian
Posted by: “Lynnda”

Baked Barbecue Chicken Hawaiian

8 to 10 pieces chicken
1/2 cup soy sauce
2 T. onion, grated
2 T. ginger, ground
1 cup corn starch
1/2 cup margarine
2 cups pineapple chunks, drained
1/4 cup lemon juice

Place chicken in a large bowl. Combine soy sauce, onion and ginger. Pour over chicken. Let stand at least 30 minutes, turning to coat all sides. Preheat oven to 425. Drain chicken; reserve marinade. Coat chicken pieces with cornstarch. Place margarine in a shallow baking pan. Set in oven until margarine is melted. Place chicken in pan, skin side won. Bake 30 minutes or until bottom is well browned. Turn chicken over. Combine pineapple with liquid, lemon juice and reserved marinade. Pour over chicken and bake 15 to 20 minutes longer, until tender.
Source: Jill Burnham

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24. Gerry’s Fabulous Marinade
Posted by: “Lynnda”

Gerry’s Fabulous Marinade

2/3 cup oil
1/2 cup lemon juice or vinegar
1/4 cup soy sauce
1 T. Worcestershire sauce
1 to 2 cloves garlic, minced
1 t. salt
1/4 t. pepper
1 T. dry mustard
1/2 t. each: celery salt, thyme, oregano and rosemary
1 flank steak OR 8 chicken breasts OR 1 turkey breast, cut into 1 inch slices

Mix all ingredients except meat together in large mixing bowl. Add meat; turn to coat with marinade. Cover with plastic wrap or tight fitting lid; refrigerate 6 to 10 hours turning meat 2 to 3 times. Cook meat on grill or under broiler until desired doneness. Serve while hot. Makes great sandwiches. To slice flank steak, place on clean cutting board and cut diagonally across muscle grain in thin strips.
Source: Anne

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25. Best Raspberry Ice Cream
Posted by: “Lynnda”

Best Raspberry Ice Cream

3 oz. raspberry gelatin
1/2 cup boiling water
2/3 cup sugar
2 t. vanilla
2 cups milk
2 cups cream
1 cup half and half
1 pkg. vanilla instant pudding, 3 oz
10 oz. frozen raspberries

Dissolve gelatin in boiling water. Add remaining ingredients,except raspberries and stir well. Stir in berries. Freeze in ice cream freezer. Note: This also works well with strawberry and peach flavored gelatin and fruit. This is the smoothies, creamiest ice cream ever tasted. Always a family favorite for every summer party.
Source: Carol Winter

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

Friday’s Online Recipe Newsletter
View all of today’s recipes

http://www.nancyskitchen.com/2009September/recipes-sep-11-2009.html

Recipes Using Cool Whip

http://www.nancyskitchen.com/cool_whip_recipes.htm

Strawberry Tapioca Salad
http://www.nancyskitchen.com/2009September/strawberry-tapioca-salad.htm\l

2 packages vanilla tapioca pudding mix
(4 serving size each)
1 large package (6 oz.) strawberry Jell-O
3 cups water
1 container (8 oz.) frozen whipped topping, thawed
1-1/2 cups cut up fresh strawberries (can use frozen berries, thawed and
drained well)

Mix tapioca pudding and Jell-O with the water and boil rapidly for 1
minute over medium heat, stirring. Chill until thickened. Fold in
whipped topping and strawberries. Put into a 9 x 12 inch dish and
refrigerate until firm. Cut into squares to serve and if desired can put
cut salad on small lettuce-lined plate.

Note: It is also very good, using raspberry flavored Jell-O and
raspberries, in place of the strawberries.
Judy (in Alaska)
Print this Recipe

http://www.nancyskitchen.com/2009September/strawberry-tapioca-salad.htm\l

[Worth reading...and thinking about]

http://www.freerepublic.com/focus/f-news/2338547/posts

The Maoist Moment in Washington
Patriot’s History of the United States | 9/13/09 | LS

Posted on Sunday, September 13, 2009 6:07:26 AM by LS

It’s pretty clear we’ve arrived at a Maoist Moment in our history.

A month or so ago, I asked in a column here, “What if They Don’t Care?” The gist was that either a) Obama had promised “blue dogs” or Dems in tough districts that he would send in ACORN and ensure their re-election if they voted for “health non-care” (HNC) or b) would give them admin jobs if they lost. If they could just build the “doomsday machine,” sure they might lose their seat in 2010 . . . but would have it back in 2012 and probably never lose again after that. Once the “doomsday vote-machine” was in (see: amnesty, card-check, etc.), they would be back in style, having been abundantly compensated in the meantime.

Continued.....

http://www.voiceofsandiego.org/articles/2009/09/12/science/venture/847newroots090809.txt

San Diego, California
Farm Will Officially Take Root
E-MAIL POST
It started with a plea from a group of displaced Somali Bantu women, and then turned into the epitome of bureaucracy getting in the way of progress. But come Thursday, the New Roots Community Farm will officially become a reality.

The farm, situated on plot in City Heights that previously was best described as urban badland, is now a place where eighty families from all over the world cultivate crops and share in each other’s cultures.

“Now the Somali Bantu are talking to the Mexicans and the Mexicans are talking to the Cambodians,” said Amy Lint, a development coordinator with the San Diego office of the International Rescue Committee, in a news release.

“They are finding they have a lot in common, a lot to share on the topic of food.”

In June, we wrote about how Hamadi Jumale, who is a Somali Bantu, worked along with Lint and others at the IRC to establish the farm. Jumale and the IRC established the farm despite one roadblock after another being put up by the city of San Diego’s bureaucracy.

The opening day ceremony will take place between 5 and 7 p.m. at the farm, which is located at the intersection of 54th Street and Chollas Parkway in San Diego.

— DAVID WASHBURN

Tuesday, September 8 — 6:33 pm

Liquid Fab softener
Posted by: “DEB

here’s the fab. softener:

2c. hair conditioner
3c. vinegar
6c. water
Mix together.Store in an airtight container.Use same amount you would use with regular liquid fabric softener.
You can find this recipe in ehow.com Know what I learned many yrs ago? You can make your own dryer sheets with washrags. I use 2 pink ones so I can tell which is the “dryer sheet.” I do not use fab softener in the washer. I put the homemade fab softener in a big wide mouth platic tall tub.I put a pink washrag in there.When it comes time to dry clothes,I take out the soaked pink washrag out of the plastic tub with homemade fab softener & squeeze it out,then throw it in the dryer.I save lots of fab softener that way. I figure it’s a waste of money putting the softener in the washer,don’t you?You use WAY less with a washrag.Oh,the other pink washrag that I use(I said I use 2) I throw in the fab softener plastic tub for the next load.Sometimes if I have a small load to dry,I use a dry pink washrag,cuz it still has some fab softener left in it from the last load. I have read in many articles that vinegar will soften clothes in the dryer.They say to
add it to the last rinse. I like this recipe beter.Has some fragrance to it. You know U can pick up cheap hair conditioner at dollar store.

Re: Liquid Fab softener
Posted by: “Chrissey”

Here’s my “recipe” for fabric softener. I still use vinegar in the wash,
but this gives everything a little bit of the fresh smell.

Take a quart size spray bottle and put about 1/4 cup of your favorite fabric
softener in there. Fill the rest up with water. When you put clothes in
the dryer, give the bottle a little shake and squirt four or five sprays
onto the clothes.

That’s really all there is to it! And, since you use so little liquid
softener, you can buy the more expensive stuff. Trust me, it lasts years!
I had several sample packets of softener that I’d gotten as freebies. It
took almost a year to use those up. Then, I bought a small, “refill” jug of
my favorite brand. I know I’ve had that thing about two years and it’s only
half empty!!!

Chrissey

10 Homemade laundry soap recipes
Posted by: “DEB

10 Homemade Laundry Soap Detergent Recipes

Recipe #1
1 quart Water (boiling)
2 cups Bar soap (grated)
2 cups Borax
2 cups Washing Soda

Add finely grated bar soap to the boiling water and stir until soap is melted. You can keep on low heat until soap is melted.
Pour the soap water into a large, clean pail and add the Borax and Washing Soda. Stir well until all is dissolved.
Add 2 gallons of water, stir until well mixed.
Cover pail and use 1/4 cup for each load of laundry. Stir the soap each time you use it (will gel).
Recipe #2
Hot water
1 cup Washing Soda
1/2 cup Borax
1 Soap bar

Grate the bar soap and add to a large saucepan with hot water. Stir over medium-low heat until soap dissolves and is melted.
Fill a 10 gallon pail half full of hot water. Add the melted soap, Borax and Washing soda, stir well until all powder is dissolved. Top the pail up with more hot water.
Use 1 cup per load, stirring soap before each use (will gel).
Recipe #3
Hot water
1/2 cup Washing Soda
1/2 cup Borax
1/3 bar Soap (grated)

In a large pot, heat 3 pints of water. Add the grated bar soap and stir until melted. Then add the washing soda and borax. Stir until powder is dissolved, then remove from heat.
In a 2 gallon clean pail, pour 1 quart of hot water and add the heated soap mixture. Top pail with cold water and stir well.
Use 1/2 cup per load, stirring soap before each use (will gel).
Powdered Laundry Detergent - Recipe #4
2 cups Fels Naptha Soap (finely grated - you could also try the other bar soaps listed at the top)
1 cup Washing Soda
1 cup Borax

Mix well and store in an airtight plastic container.
Use 2 tablespoons per full load.
Recipe #5
Hot water
1 bar (4.5 oz) Ivory Soap - grated
1 cup Washing Soda

In a large saucepan add grated soap and enough hot water to cover. Heat over medium-low heat and stir until soap is melted.
Fill a large pail with 2.5 gallons of hot water, add hot soap mixture. Stir until well mixed.
Then add the washing soda, again stirring until well mixed.
Set aside to cool.
Use 1/2 cup per full load, stirring well before each use (will gel)

Recipe #6
2.5 gallons Water (hot)
1 Bar soap (grated)
3/4 cup Washing Soda
3/4 cup Borax
2 TBS Glycerin

Melt bar soap over medium-low heat topped with water, stir until soap is melted.
In a large pail, pour 2.5 gallons of hot water, add melted soap mixture, washing soda, borax and glycerin. Mix well.
Use 1/2 cup per full load.

Recipe #7
2 cups Bar soap (grated)
2 cups Washing Soda
2 - 2.5 gallons hot water

Melt grated soap in saucepan with water to cover. Heat over medium-low heat and stir until soap is dissolved.
Pour hot water in large pail, add hot soap and washing soda. Stir very well.
Use 1 cup per full load.

Recipe #8
2 gallons Water (hot)
1 bar Soap (grated)
2 cups Baking soda (yes baking soda this time-not washing soda)

Melt grated soap in a saucepan with enough hot water to cover. Cook on medium-low heat, stirring frequently until soap is melted.
In a large pail, pour 2 gallons hot water. Add melted soap, stir well.
Then add the baking soda, stir well again.
Use 1/2 cup per full load, 1 cup per very soiled load.

Powdered Laundry Detergent - Recipe #9
12 cups Borax
8 cups Baking Soda
8 cups Washing Soda
8 cups Bar soap (grated)

Mix all ingredients well and store in a sealed tub.
Use 1/8 cup of powder per full load.

Recipe #10 - (Powdered)
1 cup Vinegar (white)
1 cup Baking Soda
1 cup Washing Soda
1/4 cup liquid castile soap

Mix well and store in sealed container.
I find it easiest to pour the liquid soap into the bowl first, stirred in the washing soda, then baking soda, then added the vinegar in small batches at a time (the recipe foams up at first). The mixture is a thick paste at first that will break down into a heavy powdered detergent, just keep stirring. There may be some hard lumps, try to break them down when stirring (it really helps to make sure the baking soda isn´t clumpy when first adding). I used 1/2 cup per full load with great results.

Liquid Detergents Note

Soap will be lumpy, goopy and gel-like. This is normal. Just give it a good stir before using. Make sure soap is covered with a lid when not in use. You could also pour the homemade soap in old (and cleaned) laundry detergent bottles and shake well before each use.

*If you can´t find Fels-Naptha locally, you can buy it online (check Amazon).

Optional
You can add between 10 to 15 drops of essential oil (per 2 gallons) to your homemade laundry detergent. Add once the soap has cooled to room temperature. Stir well and cover.
Essential oil ideas: lavender, rosemary, tea tree oil

Deb Adams

Plant your own Garden & Decorate your own soul,
Instead of waiting for someone to bring you flowers

Posted by: “Chrissey”

I’d like to add my recipe to this. I’m of the belief that you should never
make anything harder than it has to be. Personally, the idea of grating
soap and boiling everything just takes too much time. And, it’s time I
could be spending with my family or doing other things. So, here’s my
homemade laundry detergent recipe. I’ve used it for years and it WORKS!

One box of Borax
One box of Washing Soda

Mix in a large container. Use about two tablespoons per load.

That’s it. Takes seconds to make. My laundry is clean and smells good. If
I get a tough stain, I keep a bar of Fels Naptha on hand. I just wet the
corner of the bar and rub it on the stain as a pre-treater then toss into
the wash.

Chrissey

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

Vickie, do you know how wonderful this new farm is.

When I left San Diego, 40 years ago, that was a slum area, so you can imagine what it is today.

I am all for the ‘urban or guerrilla’ farmers, I suspect that they will do more for the world than all the green laws and subversive groups will ever understand.

People working together as a group, a wonderful endeavor, be it at a tea party or the compost bin.

5 Roadblocks To Help Prevent Impulsive Spending Decisions: Bible Money
Matters

5 Roadblocks To Help Prevent Impulsive Spending Decisions

Posted: 11 Sep 2009 10:32 AM PDT

Over the years I´ve been fairly good at keeping myself from spending money
that I don´t have through impulsive purchases, but it isn´t an accident.

There are a lot of places that I love spending money, and places that I´m
constantly finding myself being tested:

Electronics stores
Bookstores
Anything on Amazon.com
Fatwallet.com and other deals sites.

Clearance sections of pretty much any store
Luckily I´ve trained myself to become more conscious about the decisions
that I make, and I have setup some roadblocks to spending that make it a lot
easier to say no. I thought it might be helpful to look at some of those
ideas today.

5 Ways To Help Yourself Say No To The Urge To Splurge

Get yourself a money mentor: If you have someone who you trust who can keep
you accountable for your spending decisions, talk to them regularly about
the decisions that you´re making, and walk through potential purchases with
them, and ask for their advice on whether you´re making a good decision or
not. Make sure it´s someone who won´t be afraid to tell you when you´re
making a boneheaded decision. This could be your spouse, or another trusted
person.

Avoid visiting stores or deals websites unless you really NEED something:

Sometimes the key to not spending a lot of money is just not putting
yourself in a situation where you might be tempted to spend. For example,
whenever I go to our local Micro Center computer store, I´m always tempted
to spend a ton of money on things I don´t need. Cheap flash memory cards,
video cards, 7.1 surround pc speakers, etc. I´ve decided that I just won´t
go to Micro Center unless there´s something that I really need there. That
doesn´t happen very often.

By the same token I try to avoid visiting some
of my favorite deals websites very often because it often leads to impulse
purchases.

Employ a 1 month spending rule:

If you´re going to buy something, give
yourself some time to think about it. Dave Ramsey suggests waiting 24 hours
but I like to wait at least a month (especially on high ticket items)
before I purchase it. Often you´ll find that just waiting for a short
amount of time will mean that you either no longer want the item, or realize
that it isn´t really what you wanted in the first place. Also - waiting can
often have the happy side effect of seeing prices drop on certain items.

Pay cash only:

One thing that I´ve only started doing in the past couple of
years is only buying an item once I have the cash to pay for it.

In the
past I might have financed a TV or game console before I had the cash. If
I had waited a few more months I may not have had such a strong urge to buy.

Paying cash also hurts a bit more - financing something makes things seem
cheaper because you´re often only looking at the payments. Financing a TV
for only $50/month vs. paying $1500 cash for it makes the purchase seem
quite different. We recently did this when we took several months to save
for and pay for our new tv.

Before you check out, ask yourself, “Do I really need this?”: I can´t count
how many times I´ve been at a store ready to purchase something - and
stopped at the register and asked myself that question. It seems simple -
but more often than not I´ll realize that “No, I don´t need this”, put the
item down and walk out.

Beyond these 5 things I also think it´s important to make sure that you set
up a family budget, and set specific amounts for your expense categories
every month. At our house we use the envelope system, and have a specific
amount of money set aside every month in our budget for “blow money” or
money we can use towards whatever we want. If an item is above that amount
- we have to save for it until we have enough money allocated. That one
step alone quickly short circuits a lot of impulse buys.
Do you have your own tips for preventing impulse purchases? Have you saved
money by setting up your own roadblocks? Tell us about it in the comments!

Copyright © Bible Money Matters - please visit biblemoneymatters.com for
more great content.

FREE Medical ID Wallet Card Generator
http://www.medids.com/free-id.php

ZUCCHINI BOATS
Posted by: “Jessie_Posts_2_Much”

ZUCCHINI BOATS

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
4 medium zucchini
1 cup long grain rice, cooked
1 medium yellow onion, chopped
1 garlic clove, chopped
1 egg, beaten
2 tablespoons olive oil
1/2 pound lean ground beef
1/2 cup bread crumbs
2 cups canned spaghetti sauce
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated

DIRECTIONS:
Split zucchini lengthwise, scoop out seeds. Saute ground
beef, onion, garlic, dill, and parsley in olive oil. Remove
from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs
and mix well. Fill zucchini with mixture and place in a
baking dish. Cover with spaghetti sauce, sprinkle cheese and
remaining bread crumbs on top. Cover and bake at 350 for
approx 45 minutes, until zucchini is tender but firm.

Category: Vegetables, Side Dishes
http://www.thedailyrecipe.com

________________________________________________________________________
________________________________________________________________________
9. *Flourless Oatmeal Cookies
Posted by: “Jessie_Posts_2_Much”

*Flourless Oatmeal Cookies

1/3 C unsalted butter

1 1/2 C rolled oats

1/2 C sugar

1/4 C brown sugar, scant, firmly packed

1/8 t salt

1 t vanilla extract

1 egg

Melt butter and set aside to cool. Place oats in a medium-
sized bowl. Stir in both sugars and the salt and blend to
break up any lumps.

In a separate bowl, whick the melted butter, vanilla, and
egg. Stir this into the oat mixture, mixing with your hands
or a large wooden spoon to work in the ingredients. Form
into a large ball of dough.

Chill 20 minutes.

Preheat oven to 350º. Line a baking sheet with parchment
paper.

Form chilled dough into 1 inch balss and flatten slightly
on the baking sheet.

Bake for 13 to 17 minutes until cookies are a medium brown.

Cool well on the baking sheet before attempting to remove
using a metal spatula.

Store baked cookies in the refigerator.

Makes 1 1/2 dozen cookies

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

Fall Plant Sale
Posted by: “Paula”

Shameless Plug: I went last year and got some good deals on plants. If folks are interested in a guided tour of the herb and vegetable garden, meet me there at noon. Leticia (mundanely I am a Maricopa County Master Gardener)

Take Advantage of the Cooler Weather to Learn How to Plant and Choose What to Plant in One Location
The University of Arizona Cooperative Extension Maricopa County Master Gardeners are pleased to announce their Fall Plant Sale on Saturday, October 10, 2009, from 9 a.m. to 4 p.m. at the University of Arizona Cooperative Extension Office located at 4341 E. Broadway Road in Phoenix.

This is a joint plant sale, in conjunction with the Arizona Cultivar of the California Rare Fruit Growers (AZCRFG), as well as the Arizona Herb Association (AHA).

Admission is free and presentations by Master Gardeners will provide valuable guidance for getting your garden back in shape after our record-breaking summer heat. Fall is an excellent time for planting and the plants for sale have been grown right here in the Valley by the Master Gardeners and local nurseries. Food and refreshments will be available for purchase.

During the sale, speakers will be presenting the following topics:

· 9:00 a.m. Fall Herb Gardening

· 10:00 a.m. Date Palm Cultivation

· 11:00 a.m. Fall Vegetable Gardening

· 12:00 p.m. Success with Pitahaya (Dragon Fruit)

· 1:00 p.m. Backyard Chickens

· 2:00 p.m. Avocados in Maricopa County? Yes!

· 3:00 p.m. Build Your Own Certified Back yard Wildlife Habitat

Come meet your local Master Gardeners and learn how to select, place and care for plants in the low desert.

The Mission of the Maricopa County Master Gardener Program is to teach people to select, place and care for plants in an environmentally responsible manner based on research specific to the low desert.

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

[Granny is wondering if you have the same in your town?]

Chocolate Caramel Pecan Pie
Posted by: “*~Tamara~*”

Chocolate Caramel Pecan Pie

3 cups pecans
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
1 (14 oz.) pkg. caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla

Preheat oven to 350F.

Place 2 cups of the pecans in food processor, cover. Process
pecans until finely ground, using pulsing action. Mix with
granulated sugar and butter, press into a 9-inch pie plate. Bake 12
minutes or until lightly browned. Cool completely. If pie crust
puffs up during baking, gently press down with back of spoon.

Microwave caramels and 1/3 cup of the whipping cream in a
microwaveable bowl on high for 3 minutes or until caramels are
melted, stirring after each minute. Pour into crust. Coarsely chop
remaining 1 cup of pecans and sprinkle over pie.

Place chocolate, remaining whipping cream, powdered sugar and
vanilla in saucepan. Cook and stir on very low heat just until
chocolate is melted. Pour over pie. Gently spread chocolate to
cover top of pie. Refrigerate 4 hours.

Makes 10 servings.

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate!

[The answer is that I am feeling a streak of evil today, can’t resist breaking your diet....for you...
LOL
granny]

From: Don
Subject: [cheapcooking] Stocking up

One of the best ways to reduce your food costs is to stock up when
prices are cheap. Which is what I’m pretty much finishing up right now.

Not having paid that much attention to some prices for the last year,
there’s been some sticker shock. LOL A year ago I was buying canned
vegetables for as little as $.40/can. This year a good price is $.50/
can. (BTW, I’m using local prices here in Great Falls MT. Shipping
costs are *very* high here. So your prices will vary, but the
principles remain the same.)

I now have about 50 pounds of various types of beans on hand that I
paid an average of about $1.10/pound. Some of them, I’m sure, are
old crop, last year’s crop, but properly stored, they’ll last for
years anyway. I have black beans, kidney beans, pinto, split peas,
lentils, black-eyed peas, limas, great northern, garbanzos and a
little navy beans left from last year. A pound of beans will cook up
to 5+ cups of beans, which equals 3 cans of beans. The best deal I
can get locally on canned beans right now is $.72/can. So a pound of
dried beans will cost me 1/2 the cost of canned beans. In order to
get the convenience of canned beans, I usually cook a full pound of
beans at a time in the crock pot. Then I rinse them, stick them in
the food dryer for 15-20 minutes to remove residual moisture, and
stick them in a baggy in the freezer. Then if I want a serving or so
of beans for a dish or ingredient, all I have to do is warm them up.
I don’t do this with split peas, black-eyed peas or lentils as they
cook in less than an hour with no pre-soaking.. I also don’t keep
either the great northern or navy beans made up. I rarely use them
as beans. Rather they get ground and made into bean flour.. For each
cup of wheat flour, I add 1/4 cup of bean flour, increasing my bean
intake and generally improving my diet. I also use bean flour as a
thickener in place of regular flour. BTW, I won’t eat all these
beans in the next year, but I shouldn’t run out of any either. Next
year, I’ll restock according to what is left.

I have ample amounts of brown rice, red hard wheat, rye, corn and
buckwheat on hand, over 100 pounds total. And small amounts of
barley and rolled oats. Most purchased for about $1/pound or less
(not the buckwheat!). I have a small hand grain mill, and I’ll grind
the grain to various consistencies for various uses. I love rye, and
like to make rye pancakes and waffles. Also from 100% buckwheat. A
staple of my diet is brown rice and lentils in place of potatoes or
other starchy dish.

I’ve got various amounts of other things dried for long term
storage. Mushrooms, tomatoes, zucchini, a little celery, chard,
spinach and onions. The chard and spinach stems are dried
seperately, diced, and tossed into soups and stews. Ditto for the
zucchini. The leaves of the chard and spinach get made into a kind
of soup with onion, celery and thyme. Sometimes topped with a little
grated extra sharp cheddar cheese. I’m drying 20 pounds of onions
this week and hope to get another 25 pounds later.

There’s about 100 pounds of meat in the freezer (pork, chicken/turkey
and hamburger), all vac packed, all purchased for less than $1.50/
pound on sale. Mostly it’s in 3 oz servings, but there’s some 2 +/-
pound roasts in there also. I don’t eat a lot of meat, so that’ll
last me for a year also.

I’m in pretty good shape for canned goods, various misc, but will
pick up a case or so of green beans from Smith’s this week at $.50/
can. I”ve got lot’s of peanut butter, home made jams, molasses,
honey etc.

Still to go - celery around Thanksgiving. I’ll dry 10-20 pounds.
Butternut squash and yams - hopefully they’ll be cheap around the
same time. I’ll slowly cook them and freeze in pint quantities.
Maybe try drying some.

All in all, I hope to be able to make it thru’ another year paying
less than $100/month for a diet that is close to the USDA standards.

Don C

—————— -
Understood properly, all man’s problems are essentially spiritual in
nature.

Anne,

Sure-Jell is the brand name of a pectin. Pectin is used to thicken the fruit-juice/ sugar mixture so that it sets up to a solid, like Jell-O gelatin.. Adding pectin is not always necessary, because it occurs naturally in fruit, so you may be able to make jelly from your sweetened fruit juice without it. You can determine if you need to add store-bought pectin by performing a test.

“Measure 1 tablespoon of rubbing alcohol into a small glass. Add 1 teaspoon of extracted fruit juice and let stand 2 minutes. If a good solid mass forms, enough pectin is naturally present in the fruit juice to form a pectin gel. If only a small weak mass forms, there is not enough pectin to form a gel and a commercial pectin should be used in the jelly making.”

The Ball company, that makes canning jars, also makes pectin, so you have more choices than Sure-Jell. Certo is also another company that sells pectin. Pectin is sold in small boxes about the size of a box of Jell-O gelatin. You may be able to find it in the baking aisle or in housewares with the canning jars.

Happy Jellin’!

Rae

From: Sue

Subject: [cheapcooking] GRAPE JUICE JELLY

GRAPE JUICE JELLY

1 box Sure-Jell
2 c. grape juice
1 c. water
Few drops of red food color (optional)
3 1/2 c. sugar
Scalded jelly glasses

In a large saucepan mix Sure-Jell, grape juice, and water. Stir over high heat until mixture comes to a hard boil. Stir in sugar at once. Bring to a full rolling boil. Boil hard 1 minute. Stir constantly. Remove from heat. With metal spoon skim off foam. Fill glasses and seal

Re: Freezing celery
Posted by: “Kat”

I just chop up my celery and freeze it. I use all the celery too, even tops
and leaves. I clean and chop up my green peppers too. i can get them so
much cheaper in the summer so I chop them up and freeze them. While i am at
it. I halve them too to fill for stuffed peppers and i slice them too for
stir fries. If you run out of chopped and have halves and slices it is easy
enough to chop those up just in case. I like have this on hand. Makes
cooking more enjoyable and stuffed peppers get made quickly using whatever
you want to stuff them with. No need to par boil them before cooking since
the freezing does similar for you.

kat

Re: Freezing celery
Posted by: “Lisa Cushin”

Since we are talking about freezing I found this helpful site by the USDA. The article kind of surprised me, it states that freezing times are more of a guideline for quality than for safety. Meaning food is safe indefinitely but quality may deteriorate after so many months.

http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp#12

Hot-Chocolate Mix
Posted by: “Naina”

Hot-Chocolate Mix

* 3/4 cup(s) quality unsweetened cocoa, such as Valrhona
* 6 ounce(s) quality semisweet chocolate, chopped
* 1/4 cup(s) sugar
* 2 tablespoon(s) sugar
* 1 1/2 tablespoon(s) cinnamon
* 1 1/2 tablespoon(s) pure vanilla extract
* 1 teaspoon(s) ground nutmeg
* 1/2 teaspoon(s) ground clove
*

Directions

1. Make the mix:
Place all ingredients in a food processor fitted with a metal blade and process just until mixture is powdery — about 30 seconds. Be careful not to overprocess. Store in an airtight container for up to 6 months.

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

Peanut Butter Banana Quick Bread
Posted by: “KS tabby”

Peanut Butter Banana Quick Bread

1 1/2 c. flour
1/2 t. salt
1 c. sugar
1 t. baking soda
1/2 c. vegetable oil
2 eggs, beaten
2 ripe bananas, mashed
1/2 c. peanut butter

Preheat oven to 325 degrees. Coat 4 small loaf pans with cooking spray.

Combine dry ingredients; blend well and set aside.

Combine wet ingredients; blend well.

Mix the dry and wet ingredients together. Do NOT over mix.

Distribute batter among the 4 pans and bake for 30 to 40 minutes.

Cheapie Mexican Hamburger Casserole
Posted by: “Kat”

Mexican Hamburger casserole

1 lb ground beef
1 large onion
6 potatoes
3 c. water
2 T. tomato paste
1 minced garlic clove
1t. ground cumin

Fry up hamburger, drain leaving just a bit of the grease in there. Not
much. Add coarsely chopped onion and sliced potatoes to that.. frying and
stirring until potatoes have a hint of brown just barely. Add minced garlic
and fry up about a minute more. Add water, and 2 Tablespoons of tomato
paste and the 1t. ground cumin. Bring to a boil, turn down and simmer until
potatoes are done.
Check to be sure the potatoes have enough water and when they are done that
there is really no water left.

This stretches a long way. You can make it with 1/2 pound hamburger and the
same amount of all the ingredients. It is flavorful and most people like
it. More potatoes in it makes it a cheaper meal and it feeds more people.
One of the best dishes to feed a large family cheaply.

kat

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

Elder’s Meditation of the Day - September 12

“If
you get troubled, go and sit by the river. The flowing water will take your
troubles away.”

—Joe Coyhis, STOCKBRIDGE-MUNSEE Sometimes we get mixed up and we don’t
know what to do. Go to the river or creek. Take your sage and tobacco; sit
and be still. Talk to the water, offer tobacco and the healing water will
take your problems downstream. Give thanks.

Great Spirit, heal my mind today, let me see love

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2a. Wild Rice with Hazelnuts & Blueberries
Posted by: “Shirl4116

Wild Rice with Hazelnuts & Blueberries

2 cups wild rice, washed in cold water
1 cup hazelnuts shelled, dried, diced
5 cups water
2 wild onions, diced
1 cup dried blueberries
Combine the rice, water, and onions in large kettle; bring to a boil,
cover, and simmer for approximately 40 minutes or until most of the water is
absorbed.

Add the hazelnuts and dried blueberries, mixing thoroughly.
Steam, covered, for an additional 20 minutes.
Serve hot
Makes 12 servings

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3a. Elderberry Bran Muffins
Posted by: “Shirl4116

Elderberry Bran Muffins

1/2 cup whole wheat flour
1/4 cup cattail pollen
1 Tbl. baking powder
1/2 tsp. salt
1 cup bran
1/2 cup dried elderberries
1 egg
1/2 cup milk
2 Tbl. molasses
1 Tbl. butter
Cover elderberries with boiling water and let soak 3 hours.
Sift together first 4 ingredients.
Add bran and elderberries.
Beat egg and mix with milk, molasses and butter.
Add dry ingredients and mix only enough to dampen all dry ingredients.
Fill greased muffin tims 2/3 full
Bake at 400 degrees for 30 minutes.
Makes one dozen muffins.

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4a. Cattail Corn Bread
Posted by: “Shirl4116

Cattail Corn Bread

1 Tbl. honey
1 Tbl. butter
1 cup milk
1 egg, well beaten
1/4 tsp. salt
1/2 cup cattail pollen
1/2 cup all purpose flour
3/4 cup yellow cornmeal
2 tsp. baking powder
Cream honey and butter together.
Add remaining ingredients in given order.
Pour into well-greased pan.
Bake at 425 degrees for 25 minutes

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

Impossible Banana Cream Pie
Posted by: “KS tabby”

Impossible Banana Cream Pie

1 c. milk
1/3 c. butter, melted
1 t. vanilla
3 eggs
1 1/2 c. sugar
1/2 c. Bisquick baking mix
2 med. bananas, sliced
1 c. chilled whipping cream
2 Tbsp. powdered sugar

Heat oven to 350 degrees. Grease 10-inch pie plate.

Beat milk, butter, vanilla, eggs, sugar and Bisquick together until smooth. Pour into prepared pie plate.

Bake about 30 minutes.

Cool completely.

Arrange banana slices on pie.

Beat whipping cream and powdered sugar in a chilled bowl until stiff. Spread over the top of the pie.

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

Toasted Cornbread, Bacon and Chestnut Stuffing
Posted by: “Lynnda”
Toasted Cornbread, Bacon and Chestnut Stuffing

Two boxes corn muffin mix, such as Jiffy
one can chicken broth (14.5 oz)
1 cup half and half
2 large eggs
1/2 pound bacon, cut into 1/2 inch wide pieces
2 T. butter
1 large onion, chopped
2 ribs celery, chopped
One jar whole roasted chestnuts, coarsely chopped, 8 oz
2 T. fresh thyme leaves
1 T. chopped fresh sage
1 cup dried cranberries
1/2 cup chopped flat leaf parsley
Salt and pepper

Bake cornbread as pkg. directs. Let cool and break into 1 inch chunks. Preheat oven to 325. In large baking dish, arrange the cornbread chunks in single layer. Toast in oven, stirring once, until golden, about 10 minuets. In a bowl, whisk together chicken broth, half and half and eggs. Fold in cornbread, cover land let soak for 10 minutes or refrigerate overnight. In large, heavy skillet, cook bacon until crisp and the edges, about 8 minutes. Transfer to a large bowl, discarding all but a thin coating of drippings from skillet. Add butter to skillet, then stir in onion and celery. Cook over medium heat, stirring until softened, 10 minutes. Stir in the chestnuts, thyme and sage during the last minute of cooking. Stir in cranberries, parsley, soaked cornbread and salt and pepper to taste. Cover; let stand for 30 minutes. Preheat oven to 350. Add stuffing to a greased 9 x 13 inch baking dish. Cover with greased foil and bake for 40 minutes. Uncover and bake until golden, 15 minutes
Source: Unknown

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2. Pioneer Bean Stew (Slow Cooker)
Posted by: “Lynnda”

Pioneer Bean Stew (Slow Cooker)

1 1/2 pounds lean ground beef
4 or 5 slices bacon, chopped
2 cans sloppy Joe sauce (15.5 oz. each)
2 cans red kidney beans, rinsed and drained (15 oz. each)
1 can butter beans, rinsed and drained (15 oz. each)
2 cups water

In large skillet, cook beef and bacon until meat is no longer pink. Drain off fat. In 6 quart slow cooker, combine sloppy Joe sauce, kidney beans and butter beans. Stir in ground beef mixture and the water. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Makes 8 servings
Source: Essential Slow Cooker

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3. Cranberry Banana Salad
Posted by: “ny14467”

Cranberry Banana Salad

1 (4 qt) box raspberry jello
1 cup boiling water
1/2 c. cold water
1 (16 oz) can whole cranberry sauce
2 bananas, sliced
1/2 c. chopped walnuts

In a large bowl, add raspberry jello in boiling water. Mix until dissolved, add cold water. Chill until partially thickened. Add cranberry sauce, bananas, and walnuts. Mix well and spoon into mold. Cover and chill until set.

Makes 6 to 8 servings

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4. Oven Baked Sicilian Meatballs
Posted by: “Lynnda”

Oven Baked Sicilian Meatballs

2/3 cup soft bread crumbs
3 T. milk
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup snipped fresh basil
3 T. pine nuts, toasted
3 T. dried currants
1/2 t. salt
1 clove garlic, minced
1/4 t. freshly ground black pepper
1 lb. bulk sweet Italian sausage

Preheat oven to 350. In large bowl, combine bread crumbs and milk. Let stand for 5 minutes. Stir in egg, cheese, onion, basil, pine nuts, currants, salt, garlic and pepper. Add sausage; mix well. Shape mixture into 24 meatballs. Place meatballs in 15 x 10 inch pan. Bake for 25 to 30 minutes or until meatballs are done. Drain off fat. Makes 4 servings
Source: Ultimate Italian

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5. Sparkling Pomegranate Cocktail
Posted by: “Lynnda”

Sparkling Pomegranate Cocktail

2 T. pomegranate juice or cranberry juice, chilled
1/2 t. Cointreau, Grand Marnier, or other orange liqueur
Prosecco or other dry sparkling wine, chilled
pomegranate seeds (optional)

For each cocktail: Pour pomegranate juice and Cointreau into a champagne flute. Fill glass with Prosecco. If desired, garnish with pomegranate seeds. Some pomegranate juices are clear and some, unfiltered, are not. Either will work in this recipe.

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6. Chicken Tamale Casserole
Posted by: “Lynnda”

Chicken Tamale Casserole

1 T. vegetable oil
6 cups shredded cooked chicken
1 cup frozen chopped onion
1 cup salsa verde (Pace)
1 can chopped green chiles, 4.5 oz
2 boxes cornbread mix, 7.5 oz. each
Chopped tomatoes, cilantro and sour cream for garnish

Preheat oven to 400. Spray a 13 x 9 inch baking dish with nonstick cooking spray. In large nonstick skillet, heat oil over medium heat. Add chicken, onion, salsa, and chiles; cook for 4 to 5 minutes or until onions are translucent. Spoon mixture into prepared dish. In large bowl, prepare cornbread mixes according to pkg. directions. Pour over warm chicken mixture. Bake for 25 minutes or until golden brown and cornbread is cooked through. Garnish with chopped tomatoes, cilantro, and sour cream if desired.
Serves 6 to 8
Source: Sandra Lee

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7. Truffle Tree
Posted by: “Lynnda”

Truffle Tree

one six inch tall Styrofoam cone with one or two coats of metallic gold spray paint
Gold wrapped truffle candy, such as Ferrero Rocher

Cover the Styrofoam cone with one or two coats of gold spray paint. Make sure it’s foam safe. Solvent based paints will damage the foam. Allow to dry, insert a toothpick into a gold wrapped truffle and begin securing the truffles in rows, starting at the bottom of the cone. Stack the rows as shown until cone is covered. Use about 50 truffles. Place the truffle tree on a cake stand and swirl a length of gold ribbon or tulle around it.
Source: Unknown

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8. White Mac and Cheese
Posted by: “Lynnda”

White Mac and Cheese

1 box uncooked penne pasta, 1 lb.
2 cans evaporated milk
3 t. salt, divided
2 t. ground black pepper, divided
3 pkg. shredded Italian blend cheese, 8 oz. each
2 pkg. shredded Parmesan cheese, divided
1 cup panko bread crumbs

Preheat oven to 350. Spray a 3 quart baking dish with nonstick cooking spray. Cook pasta as pkg. directs. Drain well. In large pan, combine evaporated milk, 2 1/2 t. salt, and 1 1/2 t. pepper; cook over medium heat for 1 to 2 minutes or until warm. Add cheeses, reserving 1/2 cup Parmesan cheese. Cook, stirring constantly, for 5 to 6 minutes or until cheese melts. Stir in cooked pasta until well combined. Spoon into prepared baking dish. In medium bowl, stir together reserved Parmesan, bread crumbs, remaining 1/2 t. salt and remaining 1/2 t. pepper. Spread evenly over top of pasta. Bake for 20 to 25 minutes or until top is golden brown.
Source: Sandra Lee

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9. BREAKSTONE’S Creamy Chicken Chipotle Skillet
Posted by: “Dorie”

BREAKSTONE’S Creamy Chicken Chipotle Skillet

1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE’S Reduced Fat Sour Cream

Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.

Dorie
http://groups.yahoo.com/group/MainDishesMeatsNPoultry/

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10. Cranberry Roast Chicken (CP)
Posted by: “ny14467”

Cranberry Roast Chicken (CP)

1 (3 1/2 lb.) whole chicken
1 (15 oz) can whole cranberries sauce
1 (1 oz) package onion soup mix
1/2 c. water

In slow cooker, place chicken. In medium bowl, combine cranberry sauce, soup mix, and water. Mix well. Pour mixture over chicken. Cover and cook on low 9 to 10 hrs.

Makes 4 servings

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11. Microwave Caramel Popcorn (MUST TRY RECIPE!)
Posted by: “fromkristenskitchen”

Microwave Caramel Popcorn

Grocery List

4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Place the popped popcorn into a large brown paper bag. Set aside.

In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container

Pictures from when I made it:
http://fromkristenskitchen.blogspot.com/2009/09/microwave-caramel-popcorn.html

Source:
http://allrecipes.com/Recipe/Microwave-Caramel-Popcorn/Detail.aspx

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12. Mexican Red Rice
Posted by: “KS tabby”

Mexican Red Rice

1/2 c. diced onion
1/2 c. tomato sauce
1 c. rice, uncooked
2 Tbsp. oil
1 3/4 c. chicken broth
Salt to taste

Pour oil into a large saucepan. Add onion and saute until transparent.

Add rice and saute until golden. Add tomato sauce, chicken broth and salt.

Bring to a boil; stir well. Cover and simmer for about 20 minutes.

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13. Parmesan Sauage Stuffing
Posted by: “Lynnda”

Parmesan Sausage Stuffing

6 cups ciabatta bread torn into bite size pieces
12 oz. bulk mild sausage
1 cup chopped onion
1/2 cup chopped celery
2 t. snipped fresh thyme
1 t. snipped fresh sage
1/2 t. snipped fresh rosemary
2 T. olive oil
1 egg, lightly beaten
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup dried currants
2 T. snipped fresh flat leaf parsley
1/4 t. salt
1/4 t. ground black pepper
1/2 to 3/4 cup chicken broth
Grated Parmigiano Reggiano cheese, optional

Preheat oven to 350. Generously grease a 2 quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15 x 10 inch baking dish. Bake for 10 to 15 minute or until bread is dry, stirring once. Transfer to large bowl; set aside. In large skillet, cook sausage over medium high heat until brown. Drain off fat. Transfer to a large bowl; set aside. In large skillet, cook onion, celery, thyme, sage and rosemary in hot oil over medium high heat until onion and celery are tender. Transfer onion mixture to bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine. Transfer bread mixture to the prepared baking dish. Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings. You can also use the bread mixture to stuff a 10 to 12 lbs. turkey before roasting.
Source: Unknown

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14. Asparagus and Tomato Quiche
Posted by: “Dorie”

Asparagus and Tomato Quiche

Line quiche pan with pie shell.
Bake 5 minutes at 400 degrees.

4 lg. eggs, beaten
3 tbsp. flour
1 tsp. paprika
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. half & half
2 c. grated Swiss cheese
10 fresh asparagus spears, washed & cut
1 med. tomato, sliced

Preheat oven to 375 degrees. Beat eggs with next 5 ingredients. Stir in cheese. Saving 6 spears for top, chop rest of asparagus into 1 inch lengths. Put in bottom of pie shell and pour in liquid. Bake 20 minutes at 375 degrees. Remove and quickly arrange tomato slices and 6 extra spears. Bake another 20-30 minutes at 375 degrees. Serves 6.

Dorie
http://groups.yahoo.com/group/DoriesDeliciousDishes/

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15. Chicken Noodle Rice
Posted by: “KS tabby”

Chicken Noodle rice

3 c. water
1 1/2 c. rice
1 envelope dried chicken noodle soup mix

Bring water to a boil. Add rice and soup mix. Bring to a boil and simmer for 20 minutes.

Easy... quick... and yummy!!

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16. Gingerbread Trifle
Posted by: “Lynnda”

Gingerbread Trifle

1 box white cake mix, 18.25 oz
1 1/4 cups ginger ale
1/3 cup vegetable oil
3 egg whites
2 boxes instant white chocolate pudding mix
2 cups cold milk
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground cloves
1/4 t. ground nutmeg
3 cups gingersnaps
2 cans whole berry cranberry sauce
2 cups finely chopped pistachios

Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with nonstick baking spray with flour. In large bowl, stir together cake mix, ginger ale, oil and egg whites. Pour into prepared pan. Bake for 18 to 22 minutes or until edges begin to brown. Let cool completely on wire rack. Cut into 1 inch cubes. Set aside 4 cups cake cubes; reserve remaining cake for another use. In large bowl, whisk together pudding mix, milk, ginger, cinnamon,allspice, cloves and nutmeg until smooth. In large trifle dish. put 2 cups cake cubes. Arrange half of gingersnaps, rounded side facing out, in single layer around bottom sides of dish. Cake cube will hold gingersnaps in place. Top cake cubes with 1 can cranberry sauce, half of pudding mixture and 1 cup pistachios. Arrange remaining 2 cups cake cubes over pistachios. Top with remaining cranberry sauce, remaining half of pudding mixture and remaining 1 cup pistachios. Line top edge with remaining half of gingersnaps. Cover and refrigerate until ready to serve.
Source: Sandra Lee

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17. Chocolate and Vanilla Creme Brulee
Posted by: “Lynnda”

Chocolate and Vanilla Crème Brulee

4 cups heavy whipping cream
3/4 cup sugar
9 egg yolks
1 t. vanilla extract
1/2 cup semisweet chocolate chips
Brown sugar

In large pan, combine cream, sugar and egg yolks until blended. Cook and stir over medium heat until mixture reaches 160 or is thick enough to coat the back of a metal spoon. Stir in vanilla. In microwave melt chips; stir until smooth. Whisk 2 cups of the cream mixture into chocolate until smooth. Transfer mixture to eight 6 oz. ramekins or custard cups. Slowly pour remaining cream mixture over the back of the spoon into the ramekins. Place ramekins in baking pan; add 1 inch of boiling water rot pan. Bake uncovered at 325 for 25 to 30 minutes or until centers are just set. Mixture will jiggle. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. If using a crème brulee torch, sprinkle each with 1 to 2 t. brown sugar just before serving. Het sugar with torch until caramelized. If broiling the custards, place ramekins on baking sheet; let stand at room temperature for 15 minutes. Sprinkle with brown sugar. Broil 8 inches from heat for 4 to 7 minutes or until sugar is caramelized. Refrigerate for 1 to 2 hours or until chilled.
Serves 8
Source: taste of home

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18. Christmas Popcorn Recipe : Make your Christmas extra sweet
Posted by: “rita_thakkar1967”

Christmas Popcorn Recipe : Make your Christmas extra sweet

Ingredients:

• 5 qt. Unsalted Popcorn (freshly popped)
• 1 c. Dry-Roasted Peanuts (salted)
• 1/2 c. Dark Corn Syrup
• 2 c. Light Brown Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Vanilla
• 1 c. Butter

Method

• Mix popcorn and peanuts together in a large, lightly greased
roasting pan and keep the mixture aside.
• Melt butter in a medium saucepan. Now stir in sugar and corn
syrup.
• Bring the above mixture to boil and continue boiling over medium
heat for 5 minutes, stirring occasionally.
• Now remove the saucepan from heat, and stir in soda and vanilla.
Pour the above mixture over popcorn mixture and stir until evenly
coated.
• Bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove it from oven, cool for 10 minutes, and then spread in
single layer on folded large brown paper bags to cool completely.
• Store in an air-tight container to keep the popcorns fresh for 2-3
weeks.

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

http://thespicedlife.blogspot.com/2009/09/feta-cheese-with-eggs-peppers-zucchini.html

Saturday, September 12, 2009
Feta Cheese With Eggs, Peppers, Zucchini, & Tomatoes

Is there anything more satisfying than pulling together a meal out of semi shriveled vegetables in your fridge, glorious fresh veggies from the garden, a few pantry items you already had on hand, and making a really fast meal that is absolutely devoured by your family? The only disappointing thing about this meal is that I am about to go (may already be there when this publishes) out of town to Chicago to see U2 (twice!) and so I cannot make it again the next night. It was that tasty.

This meal has 2 sources, although in both cases my version does not closely resemble the originals. The first is a hot sauce that was inspired by a recipe a friend gave to me—and I am waiting on permission to share it. So just assume any hot sauce friendly to Middle Eastern flavors—and know that my kids inhaled the meal without the hot sauce anyway. But that is what you see dabbed onto the dish.

The second source is Claudia Roden’s The New Book Of Middle Eastern Food. Claudia Roden’s cookbooks are interesting. On the one hand they are chock full of fabulous recipes, a terrific source of inspiration. On the other hand, the woman epitomaizes the culinary equivalent of brevity being the soul of wit. Her recipes are very bare boned, which is great for individual interpretation but not so great when you are staring at a recipe, puzzled by something. For example, this recipe calls for 2 slices of feta cheese. No thickness, no weight, no nothing, just 2 slices. Don’t know about you but since I do not even think of feta as being sold or eaten in slices, I had no idea how much that meant. Luckily, as an experienced cook I can just guesstimate to make a finished dish I will enjoy, but I have no idea if what I made bears any resemblance to what someone from the Middle East would enjoy.

My main changes were to increase the size of the dish for 4 people and to add more veggies for a more complete meal. I found the pepper and zucchini—both on their last legs— in my fridge and I found some beautiful ripe Hillybilly (heirloom) tomatoes in my garden, which I have woefully neglected.

Feta Cheese With Eggs, Peppers, Zucchini, & Tomatoes
Adapted from The New Book Of Middle Eastern Food

2 T cold pressed extra virgin olive oil—I used a good Spanish one
2 fat cloves garlic, minced
1 t ground coriander (I forgot—oops)
1 sweet bell pepper, diced
1 small zucchini, diced
3 slices (I used about 2.5 oz and they broke apart a bit) feta cheese
4 eggs
1 fresh, ripe tomato, chopped

Heat a 10-12 inch nonstick skillet over medium heat. Add the oil and then the garlic and coriander. Let the garlic sizzle gently, reducing heat of necessary, to roast until golden and fragrant. Add the peppers and zucchini and cook for a few minute. Place the feat cheese over the veggie and leave to cook on medium low heat.

When the cheese is melting and falling apart, toss the veggies and cheese 2-3 times. Crack the eggs over the skillet—ideally all yolks would remain unbroken, but one of mine broke. Luckily my husband does not care about egg yolk. Sprinkle the chopped tomato around the edges and turn the broiler on.

When the eggs look like they have cooked pretty well underneath but are still raw in the center, cook under the broiler to desired doneness.

Posted by Laura