Posted on 07/24/2009 3:37:21 AM PDT by 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
http://www.nps.gov/archive/whmi/educate/ortrtg/ortrtg14.htm
Whitman Mission NHS - History & Culture
PIONEER AND INDIAN RECIPES
Recipe List
Hardtack
Beef Jerky
Indian Fry Bread
Tea Biscuits
Potato Pudding
Apple Treat
Apple Snow
Cranberry-Nut Muffins
Hardtack
You will need:
2 cups stone ground flour
1 cup water
Combine the flour and water. Knead until smooth. Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick. Cut biscuits out with a can or a glass making each biscuit about 3-4 inches in diameter. Poke holes into each biscuit with a fork. Place on a floured cookie sheet. It should come out hard and dry.
Oven: 400 F
Time: 35-45 minutes
Yield: 12-15 biscuits
Recipes Beef Jerky
You will need:
1 flank or london broil steak (or other very lean cut of meat)
salt and pepper
1 cup soy sauce
aluminum foil
Cut the steak into strips with the grain of the meat. It is very important to cut along the grain or the cooked meat will fall apart into small pieces! Pour the soy sauce into a bowl and dip the meat strips in it. Lay the strips out on a piece of foil and sprinkle generously with salt and pepper on both sides. Place the strips on a metal rack in the oven with foil below to catch the drippings.
Oven: 150 F
Time: 10 hours
** You can put your beef jerky in the oven at bedtime and it will be ready to take out in the morning before school.
Recipes Indian Fry Bread
You will need:
3 cups self-rising flour
2/3 cup powdered sugar
1/3 cup milk
1 cup cold water
corn oil (for frying)
In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until the flour is moistened and the dough forms. Turn the dough out on a lightly floured surface; knead until dough is well mixed. Roll to a 10 inch square and about 1/2 inch thickness. Cut into 12 rectangles. In a deep saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until medium brown. Turn often as you are frying. Drain on a paper towel and sprinkle with powdered sugar.
Recipes Tea Biscuits
You will need:
1 cup butter
1 cup milk
4 eggs
3 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cream of tarter
Mix all ingredients together. Make into a thin loaf and bake in flat, greased pan. Break into chunks. Serve warm with butter and honey.
Oven: 350 F
Time: 30 minutes (check after 20 min.)
Recipes Potato Pudding
You will need:
3 large potatoes
3 eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 fresh lemon (juice squeezed, and rind grated)
Boil, mash and cool the potatoes. Mix with egg yolks. When well blended, add egg whites, (which have been well beaten and combined with sugar) flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered dish until firm. Serve with sugar and cream. Also, they are good when they are topped with fresh berries, sweetened and crushed.
Oven: 350 F
Time: 30 minutes (or until firm)
Recipes Apple Treat
You will need the following:
4-5 slices of buttered bread
1 can sweetened apple sauce
2 eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt
Line the bottom of a pudding dish with buttered bread and cover with apple sauce. Repeat until dish is half-full, finishing the layering with the bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg gratings or cinnamon.
Oven: 350 F
Time: Approx. 25 minutes
Recipes Apple Snow
You will need: 10 apples
1 cup water
Grated rind of 1 lemon
10 eggs (separated)
1 cup granulated sugar
Peel and core apples. Simmer in water with lemon rind until tender. Put through colander and cool. Take egg whites, beat to a stiff froth, and fold into apples. Add sugar, and continue beating until stiff. Serve in a glass dish with either custard sauce made with the egg yolks, or whipped cream. This is good enough for a party when served with ladyfingers, snow cake, or sponge cake.
Recipes Cranberry-Nut Muffins
You will need the following:
1/4 cup margarine
1/2 cup honey
2 beaten eggs
1/2 cup orange juice
1 1/2 cups flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts
Cream margarine and honey. Add the eggs, orange juice, and rind. Mix in the flour, baking powder, and salt. Then, add the cranberries and the walnuts. Bake in oiled muffin tin.
Oven: 350 F
Time: 35 minutes
I shared your answer with my husband, but told him not to get any ideas. He has already taken over 1/2 the dining room with his laptop and stuff. I’m trying to get him to clear it out soon (he has other spaces available to use) so I can use it for the holidays. I’ll confess, my laptop is also in the room, but my stuff rotates in and out on a more regular basis. LOL
>>>I shared your answer with my husband, but told him not to get any ideas.<<<
LOL - Now you know that the idea is now implanted now... Bet you hear a suggestion from him sooner or later...
“I’m sorry to hear about your tomatoes. After all that work too!”
Maybe its a good thing. I canned 20+ jars of tomatoes when my daughter was visiting. I’ve also frozen some. If all 50 plants had done really well, I don’t know if I could have kept up. As it is, with so many plants, we still got quite a few. I will probably rip out the Canadian tomato plants next. They have really huge tomatoes, but they aren’t doing much. Some of the smaller tomatoes and cherry tomatoes are doing fine. I’ll just settle for those.
“I just found my place.”
It seems I’m always playing catch up here too. My trick, which works until my computer shuts itself off for updating or such, is to keep 2 tabs open for FR. One is for this thread and the other is for everything else.
“Line drying in winter does not contribute to holes in clothing.”
I wasn’t so much thinking of the cold weather, but wondering if the frozen fibers would crack while on the line when we came over and bent the frozen clothes one day. It’s good to know I didn’t damage their clothes, but was still wondering about it these many years later.
GIARDIASIS, WATERBORNE - USA: (NEW YORK)
****************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Sat 19 Sep 2009
Source: Timesunion.com [edited]
http://www.timesunion.com/AspStories/story.asp?storyID=843547
The Rensselaer County Health Department closed a spring Friday [18 Sep
2009] after 6 people became sick with “beaver fever.” Residents are
advised not to drink water from a spring located 1/4 mile north of the
intersection of routes 22 and 43. “The warning has been issued due to
a cluster of individuals who have become ill after consuming water
obtained from the site, the county Health Department press release
states.
snipped.............
Those who drank the spring water and experience symptoms of nausea,
vomiting, diarrhea, abdominal pain or a combination of these symptoms
are advised to contact their health care provider. More information is
available at the county Health Department website at
http://www.rensco.com
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[Giardia species are found in many mammals and are common in surface
water and may contaminate drinking water. For the period 1995-1996, 13
states reported a total of 22 outbreaks associated with drinking
water. _Giardia lamblia_ caused 2 outbreaks (MMWR CDC Surveill Summ.
1998;47:1-34). Giardia has been described in a beaver colony (Monzingo
and Hibler. Prevalence of Giardia sp. in a beaver colony and the
resulting environmental contamination. J Wildl Dis. 1987;23:576-85),
but the name “beaver fever” is not commonly used. Rensselaer County is
in NY state.
For more about giardiasis, see
http://www.cdc.gov/ncidod/dpd/parasites/giardiasis/default.htm
Mod.EP]
[The beaver (_Castor canadensis_) is the New York State animal — see
picture at:
http://www.netstate.com/states/symb/animals/images/beaver_all.jpg
Location shown at:
http://en.wikipedia.org/wiki/Rensselaer_County,_New_York
- Mod.JW]
Welcome to the thread, thanks for sending the pings out.
The Mexican version of a warning email from the boss.<<<
LOL, glad you found the thread, welcome and do join in if you like.
Got this recipe today and wanted to share. Now that I am done with the
plums here darnit. NOW I get the recipe. LOL Mind you the plum blueberry
conserve I did is wonderful.
Whole Plums Preserved in Honey Syrup
1 1/2 cups of honey
4 cups of water
enough plums to fill four quart jars
4 cinnamon sticks, a vanilla bean sliced into 4 pieces or 4 star anise seeds
In a medium saucepan, combine the honey and water and bring to a boil.
Prepare jars, lids and bands.
Pack the plums in the jars as tightly as you can. Insert your cinnamon
stick,
vanilla bean or star anise. Fill jars with honey syrup, leaving 1/2 inch of
headspace. Check for air bubbles.
Process in a boiling water canner for 25 minutes. Adjust time according to
your altitude.
Makes: 4 quarts
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://simplyrecipes.com/recipes/tomatillo_chicken_stew/
I experimented with the jalapeños; it’s so easy to misjudge how much heat you’ll need. The first time I made this I carefully seeded one chile and the result was that I couldn’t even taste the heat or the chile. The second time I used two jalapeños and kept all the seeds. Woo boy, big difference. It was perfectly hot for my father, and I needed a little sour cream to cool it down enough for me. Now both of the chiles were from our garden, and were not overly picante. If you are working with chiles with lots of striations, check the hotness first. If a tiny bite sets you running for a fire extinguisher, don’t use as much.
Print Options
Tomatillo Chicken Stew Recipe
Print Options
You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce.
Ingredients
Tomatillo Sauce
* 1 1/2 lbs tomatillos
* 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don’t want the heat), stems discarded, chopped
* 1 clove garlic, chopped
* 1 teaspoon salt
* 2 Tbsp lime (or lemon) juice
* Pinch of sugar
Stew
* 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
* Salt and pepper
* Olive oil
* 2 yellow onions, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 1/2 cup chicken stock
* 2 cups tomatillo sauce
* 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
* 1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)
Method
chile-verde-3.jpg chile-verde-4.jpg
1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.
tomatillo-chicken-stew-1.jpg tomatillo-chicken-stew-2.jpg
2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.
3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant.
tomatillo-chicken-stew-3.jpg tomatillo-chicken-stew-4.jpg
4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.
Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.
Serves 4.
More Recipes
* Salsa Verde Carnitas
* Chile Verde
* Tomatillo Salsa Verde
* Chilaquiles
* Chicken Pozole
* Budget Recipes
* Vegetarian Recipes
* Low Carb Recipes
* Quick Recipes
* Gluten-Free Recipes
* Mexican and Tex Mex Recipes
http://simplyrecipes.com/recipes/marinated_roasted_red_bell_peppers-print/
Marinated Roasted Red Bell Peppers
Recipe adapted from one in Eugenia Bone’s canning book Well-Preserved and a marinated pepper recipe from Michigan State.
Ingredients
* 4 pounds firm, fresh, clean red bell peppers
* 1 cup lemon juice (bottled is recommended)
* 2 cups white vinegar (5%)
* 1 cup olive oil + additional for roasting the peppers
* 2 cloves garlic, quartered
* 1 1/2 teaspoons salt
* 3 pint canning jars
Method
1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.
2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster). Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.
2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.
roasted-bell-peppers-1.jpg roasted-bell-peppers-2.jpg
3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds.
4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.
5 Dip canning jars and lids in the boiling water from step 1. Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar). Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel. Place on lids and rings (do not tighten rings tight).
At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.
6 Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes. Let cool in pot for several minutes, remove. Let cool completely. You should hear the jars “pop” as the lids seal. If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last a year.
Makes 3 pint jars.
Simply Recipes http://simplyrecipes.com
http://simplyrecipes.com/recipes/how_to_make_butterscotch-print/
How to Make Butterscotch
Ingredients
* 4 tablespoons unsalted butter
* 1 cup of tightly packed dark brown sugar
* ¾ cup heavy whipping cream (not ultra-pasteurized)
* 1 tablespoon vanilla extract
* 1 teaspoon kosher salt
Method
Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.
butterscotch-1.jpg butterscotch-2.jpg
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.
butterscotch-3.jpg butterscotch-4.jpg
4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
butterscotch-5.jpg butterscotch-6.jpg
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
butterscotch-7.jpg butterscotch-8.jpg
7 When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.
butterscotch-9.jpg butterscotch-10.jpg
Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.
Simply Recipes http://simplyrecipes.com
http://simplyrecipes.com/recipes/buttermilk_pudding-print/
Buttermilk Pudding
Ingredients
* 2 teaspoons of powdered gelatin
* 1 cup of heavy whipping cream
* 1/2 cup of sugar
* 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)
* 2 cups of buttermilk
* Jam or jelly to serve, optional
Method
1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.
2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.
3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.
4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.
Serves 6.
http://simplyrecipes.com/recipes/quesadilla_pie-print/
Quesadilla Pie
Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. Hint: do not skip the butter.
Ingredients
Basic ingredients:
* 4 large flour tortillas (9-10 inches diameter)
* Butter
* 1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack
Potential filling ingredients:
* Beans, cooked (black beans, pinto beans)
* Tomatoes, chopped
* Summer squash, chopped
* Onions (green onions, red onions, onion greens)
* Mushrooms (if using a lot, sauté first, to remove moisture)
* Cooked shredded chicken, pork, or beef
* Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
* Cumin and/or chili powder for extra heat
Garnishes:
* Chopped avocado
* Chopped cilantro
* Thinly sliced iceberg lettuce dressed with vinegar and salt
* Sour cream
* Salsa
Method
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
quesadilla-pie-1.jpg quesadilla-pie-2.jpg
quesadilla-pie-3.jpg quesadilla-pie-4.jpg
2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
3 Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.
Serves 4.
http://simplyrecipes.com/recipes/moms_ground_turkey_and_peppers-print/
Mom’s Ground Turkey and Peppers
The method given is my mother’s “one pan” approach, because she’s only cooking up one pound of ground turkey, enough for 4 people. If you are increasing the recipe to serve more people, you may want to remove the vegetables after they’ve cooked and set them aside as you cook the turkey meat, or cook the meat and the vegetables in two separate skillets.
Ingredients
* Olive oil
* 1 cup chopped onion and onion greens
* 1 bell pepper (red or yellow preferred), chopped
* 2 cloves garlic, minced
* Kosher salt
* 1 lb ground turkey, preferably ground turkey thighs
* 1 teaspoon chipotle powder or chili powder (or to taste)
* 2 Tbsp chopped fresh parsley or cilantro
Method
1 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more.
moms-ground-turkey-1.jpg moms-ground-turkey-2.jpg
2 Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.
3 Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.
Serves 4.
http://simplyrecipes.com/recipes/citrus_pork_with_egg_noodles-print/
Citrus Pork with Egg Noodles
Ingredients
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2x1/2-inch strips
1 Tbsp vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 Tbsp cider vinegar
1/2 Tbsp brown sugar
2 medium carrots, sliced
1 Tbsp corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained
Method
Get the water boiling for your noodles...
1 In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
2 In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
3 In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
4 Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
5 Toss with the noodles. Serve immediately.
Serves 4.
ping for later
No matter how you used yesterday, you received 24 hours today.
There is no such thing in anyone’s life as an unimportant day.
Alexander Woollcott
No-Knead Sausage Yeast Rolls
3/4 cup sausage meat
1/2 cup milk, scalded
1/4 cup shortening
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 cup water
1 package active dry yeast
2 eggs
3 cups all-purpose flour
Brown sausage meat thoroughly and drain well. Set aside.
Combine scalded milk, shortening, sugar, salt, and water. Cool to lukewarm. Add yeast to lukewarm mixture; blend in eggs. Stir in flour until dough is well blended and soft. Blend in browned sausage. Drop dough evenly into 12 greased 3-inch muffin cups. Cover lightly with clean towel and let rise in a warm (around 80°) place for about 45 minutes, until doubled in bulk.
Bake at 400° for 20 minutes.
Another Group Owned By *~Beth~*
To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
Hominy Casserole with Fritos®
Posted by: “Marsha”
Hominy Casserole with Fritos€ ®
Serving Size : 6
2 (15.5 oz) cans hominy — (1white and 1 yellow) drained
1/2 pound Velveeta€ ® cheese — cubed
1 can Cream of Mushroom soup
1 can Ro*Tel tomatoes and green chilies — DO NOT DRAIN
1 cup crushed Fritos€ ® — or crushed tortilla chips
Drain hominy well and put into buttered 2 quart casserole dish. In a
pan, combine cubed Velveeta€ ® cheese, Cream of Mushroom soup, and Ro*Tel
tomatoes and green chilies. Let heat through until cheese is somewhat
melted. Pour over top of the hominy. Sprinkle crushed Fritos€ ® corn chips
over the top. Bake at 350€ ºF. for 35 minutes.
NOTE: You can use a combination of white and yellow hominy for color, but
that is up to you. You can taste for seasoning adjustment, but you
probably don’t need to add any extra salt or pepper. Also you could use
canned stewed tomatoes in place of the Ro*Tel tomatoes and green chilies.
________________________________________________________________________
________________________________________________________________________
3. Orange Blossom Rice Mix
Posted by: “Lynnda”
Orange Blossom Rice Mix
1 cup uncooked long grain white rice
1/2 t. dried orange peel
1 t. salt
1/4 t. dried marjoram
1/4 t. dried thyme
Combine all ingredients in a medium bowl.Store in an airtight container. To give as a gift, pack the mix in a cellophane bag and next 4 small lotus bowls into a large lotus bowl. Place the mix in the top bowl, add 4 sets of chopsticks and wrap the gift in Oriental patterned gift paper or Chinese paper. Include the following recipe:
Orange Blossom Rice
2 1/2 cups water
2 T. butter
1 package Orange Blossom Rice Mix
IN medium pan, bring water and butter to a boil. Add rice mix and reduce heat to a simmer. Cover and cook for 20 minutes. This rice is delicious with saut€ ¦éed chicken or fish. Serves 6
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
4. Curried Rice Mix
Posted by: “Lynnda”
Curried Rice Mix
1 cup long grain rice
1 chicken bouillon cube, crumbled
2 T. dried minced onion
1/4 cup raisins
1/2 t. curry powder
Layer the ingredients in the order given in a 1 1/2 cups jar. This makes a lovely gift packed into a basket along with a jar of mango chutney. Include the following recipe:
Curried Rice
2 1/2 cups water
1 pkg. Curried Rice Mix
In medium pan, bring water to boil. Add rice mix. Cover and reduce heat to a simmer for 20 minutes. Serves 6
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
5. Honey Nut Rice Mix
Posted by: “Lynnda”
Honey Nut Rice Mix
1 cup long grain rice
1/2 cup roasted peanuts
1 t. cinnamon
3/4 t. ground ginger
1 chicken bouillon cube, crumbled
Combine all ingredients in a medium bowl. Store in an airtight container. Makes 1 2/3 cups. Give this in a basket with a jar of honey and a porcelain rice serving bowl. Include the following recipe:
Honey Nut Rice:
1/4 cup butter
1/4 cup honey
2 cups water
1 pkg. honey nut rice mix, recipe above
In a medium pan, bring butter, honey and water to a boil. Add Honey Nut Rice Mix. Cover and simmer over medium heat for 20 minutes. Excellent with turkey, ham or pork.
serves 6
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
6a. Carrot Molasses Cookies
Posted by: “ny14467”
Carrot Molasses Cookies
1 pkg. Carrot Cake Mix
1/4 cup butter or margarine, softened
2 T. light molasses, honey or maple flavored syrup
2 eggs
1/2 cup chopped nuts, optional
cream cheese frosting (if desired)
Place in mixing bowl half package of cake mix, butter, molasses and eggs. Beat using electric mixer until smooth. Stir in remaining cake mix. Cover and chill in refrigerator for 2 hours. Heat oven to 375 degrees. Spray cooking spray on cookie sheet. Drop dough by rounded spoonfuls 2 inches apart on prepared cookie sheet. Bake 8 minutes or until edges are lightly brown. Center will be soft. Place on wire rack to cool. Frost if desired.
________________________________________________________________________
________________________________________________________________________
7. Savory Rice blend
Posted by: “Lynnda”
Savory Rice Blend Mix
1 1/2 cups white rice
3 beef bouillon cubes, crumbled
3/4 t. dried rosemary
3/4 t. dried marjoram
3/4 t. dried thyme
2 t. dried minced onion
Combine all ingredients in medium bowl. Store in an airtight container. Makes 1 1/3 cups.
This rice blend is beautiful layered in a glass jar.
Savory Rice Blend:
2 1/2 cups water
2 T. butter
1 pkg. Savory Rice Blend Mix, recipe above
In medium pan, bring water and butter to a boil. Add Savory Rice Blend Mix and reduce heat. Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender. Serves 6
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
8. Red Beans and Rice Mix
Posted by: “Lynnda”
Red Beans and Rice Mix
1/2 lb. dried small red beans
1 bay leaf
1 t. salt
1/4 t. dried thyme
1/2 t. dried basil
1 t. garlic powder
1/2 t. dried parsley
1/4 t. cayenne pepper
2 cups long grain white rice
Pack the beans in an airtight container. Combine whole bay leaf and spices in small bowl and store in an airtight container. Place rice in an airtight container. For gift giving, place all three containers (rice, beans and seasonings) in a basket with a French baguette, Louisiana hot sauce and a serving bowl. If you would like to substitute fresh garlic for the garlic powder, include the garlic in the basket, adding 1 clove of fresh chopped garlic to the ingredients list and recipe instructions.
To make Red Beans and Rice:
1 pkg. Red beans and Rice Mix
1 medium onion, minced
2 1/2 cups water
1 pkg. Spice mix (above recipe)
1 ham hock, 3/4 lb.
3 ribs celery, chopped
4 1/4 cups water
1 pkg. long grain rice mix
Soak beans overnight in water to cover. Drain beans and place in 4 quart pan. Add onion, water, spice mix, ham hock and celery. Bring mixture to a boil, reduce heat and simmer gently about 2 hours or until beans are tender. Remove ham hock, and chop meat. Return meat to beans and discard bone. Remove bay leaf from beans. Keep beans warm. In a large pan, heat the 4 1/4 cups water to a boil. Add the rice mix and simmer gently for 25 minutes or until water is absorbed. Stir the rice into the beans. Serve with Louisiana hot sauce and French bread.
Serves 6
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
9. Muffin Mix
Posted by: “Lynnda”
Muffin Mix
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 t. cinnamon
1/4 t. nutmeg
Combine all ingredients in a large mixing bowl. Blend together with wire whisk. Place mix into an airtight container. Makes 1 dozen muffins. To give as a gift, tuck into a white lidded basket with some mugs and beverage mixes. When they are in season, include fresh blueberries or raspberries in the basket for those muffin variations.
To make muffins:
1 pkg. muffin mix (above recipe)
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat oven to 400. In large bowl, mix the muffin mix with the egg, milk and oil. Stir mix until just blended. Do not overmix. Spoon batter into greased muffin pans, filling them 3/4 full. Bake for 15 to 18 minutes or until golden brown. For raspberry or blueberry muffins, add 1 cup fruit to the batter. Bake as directed.
Makes 1 dozen muffins.
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
10. Ranch Pork Roast Dinner
Posted by: “ny14467”
Ranch Pork Roast Dinner
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings.
________________________________________________________________________
________________________________________________________________________
11. Apple Muffin Mix
Posted by: “Lynnda”
Apple Muffin Mix
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 t. cinnamon
1/4 t. nutmeg
1 cup chopped dried apple
In large bowl, mix all ingredients. Place mix into an airtight container. Makes 1 dozen muffins
Tuck this mix into a wooden apple basket lined with a coordinating napkin. Dried apples can usually be found in an airtight pouch near the raisins in the supermarket.
Give with the following recipe:
1 pkg. Apple Muffin mix (above recipe)
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat oven to 400 and grease 12 muffin tins. Place apple Muffin mix in large bowl and add egg, milk and oil. Stir ingredients until they are just blended. Do not overmix. Spoon batter into greased muffin pans, filling 3/4 full. Bake for 15 to 18 minutes or until golden brown.
Makes 1 dozen muffins
Source: The Perfect Mix
________________________________________________________________________
________________________________________________________________________
12a. Mac and Cheese Soup
Posted by: “Lynnda”
Mac and Cheese Soup
10 slices thick cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 cup flour
One can vegetable broth, 14 oz
3 cups whole milk
1 T. chili powder
1 t. black pepper
1 t. dry mustard
4 cups shredded cheddar cheese, 1 lb
1 1/2 cups dried elbow macaroni, cooked
Chopped fresh parsley for garnish
Cut bacon strips into quarts. In large pan over medium heat, cook bacon until crisp. Remove to paper towels to drain. Add a little oil to the pan if needed, then add the onion. Cook onion for 5 minutes, stirring occasionally. Add garlic and continue cooking until onion is soft and lightly browned, about about 5 minutes. Add the flour and mix well. Cook for 2 minutes. Add broth and bring to a simmer, stirring often. Add the milk, chili powder, pepper and mustard. Return soup to a simmer, stirring occasionally. Cook for 3 minutes. Ad cheese and bacon and continue cooking and stirring until well blended, about 4 minutes. Add macaroni and return to a simmer. Remove from heat and serve, sprinkling with parsley. Serves 8
Source: The NFL Gameday Cookbook
________________________________________________________________________
________________________________________________________________________
13a. The Bloody Doctor
Posted by: “Lynnda”
The Bloody Doctor
End Zone Barbecue Rub, recipe follows, as needed
1/4 fresh lemon
Ice cubes
2 oz. vodka
6 oz. chilled tomato juice
2 oz. your favorite barbecue sauce
Celery stick for garnish
1 cooked jumbo shrimp, for garnish
End Zone Barbecue Rub:
1/2 cup salt
1/2 cup packed brown sugar
1 T. ground coffee
1 T. lemon pepper
Combine all the rub ingredients in a small bowl and mix well. Store in airtight container for up to 1 month. Makes about 1 1/4 cups.
For the Drink:
Lay the rub on a sauce large enough for rimming the glass. Wet the rim of a large glass with the lemon. Discard when lemon is done. Dip rim into the rub. Fill glass two thirds of the way with ice. Add vodka, tomato juice, barbecue sauce and juice from the 1/4 lemon. Mix well. Put the celery stick in the glass and hang the shrimp on the rim.
Makes 1 drink.
The NFL Gameday cookbook
________________________________________________________________________
________________________________________________________________________
14. Chocolate Carrot Cake
Posted by: “Lynnda”
Chocolate Carrot Cake
1 cup grated carrots
1 cup brown sugar
1/2 cup oil
1 cup boiling water
1 1/4 cups wheat flour
1/2 cup cocoa
1 t. cinnamon
1 1/2 t. baking powder
Pinch of salt
Using a large bowl, mix carrot with sugar and oil and then pour boiling water over the mixture. Stir and then set aside. Combine flour, cocoa, cinnamon,baking powder and salt in another bowl. Sift this into the carrot mixture and stir well. Grease an 8 inch cake pan and pour in mixture. Bake for 30 minute or so. Leave in pan for 10 minutes and then turn out onto a rack to cool. Dust with powdered sugar if desired.
Source: The Bittersweet World of Chocolate
________________________________________________________________________
________________________________________________________________________
15. Chocolate Cake with Lemon Filling
Posted by: “Lynnda”
Chocolate Cake with Lemon Filling
3/4 cup flour
1 t. baking powder
1/4 t. baking soda
Pinch salt
1 oz. chocolate
1/2 cup milk
1/3 cup margarine or butter
3/4 cup brown sugar
2 eggs
1/2 T. molasses
1/2 t. vanilla
For the filling:
1/2 cup margarine or butter
2 T. icing sugar
1 T. cocoa
Juice of 1/2 to 1 lemon
Mix together flour, baking powder and soda, plus the salt in a bowl. Put the chocolate with the milk into a pan and heat very gently, stirring to melt chocolate; then set aside to cool. In bowl, cream margarine or butter and sugar together until light and fluffy. Beat in eggs, one at a time, sifting in a little of the flour mixture with each one. Stir in the molasses and vanilla and add remaining flour. Mix well. Spoon cooled chocolate into the flour mixture and stir to make a batter. Divide mixture between 2 greased cake pans and then bake for 25 minutes or so until springy to the touch. Cool cakes on rack. For filling cream margarine or butter with icing sugar and cocoa and add lemon juice to taste. Adjust consistency by adding more dry ingredients or juice as required. Spread it on one of the cooled cakes and then sandwich cake together. Dust top with powdered (icing) sugar.
Source: The Bittersweet World of Chocolate
________________________________________________________________________
________________________________________________________________________
16a. Chocolate Pumpkin Spice Cake
Posted by: “Lynnda”
Chocolate Pumpkin Spice Cake
3/4 cup margarine or butter
1 cup brown sugar
1 cup pumpkin puree
1/2 t. vanilla
2 eggs
1 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/4 t. ground nutmeg
1/3 cup cocoa
1 1/4 cups flour
1/2 cup pecan or walnut pieces
1/2 cup sultanas or raisins
Melt margarine or butter in a pan. Remove from heat. Mix in sugar, pumpkin, vanilla land eggs. Sift in baking powder and baking soda gradually, stirring to prevent lumps. Stir in cinnamon, ginger, cloves, nutmeg, cocoa and salt. Sift in flour and cocoa;mix well. Put in nuts and sultanas or raisins. Grease and flour a loaf pan. Scoop cake mix into it. Smooth top and bake at 350 for 45 minutes. Cool in pan on rack for 10 minutes then remove from pan and cool on rack completely.
Source: The bittersweet world of chocolate
________________________________________________________________________
________________________________________________________________________
17. Chicken Salsa Biscuit Wraps
Posted by: “ny14467”
Chicken Salsa Biscuit Wraps
2 teaspoons vegetable oil
1/4 cup diced onion
1 cup Salsa
1 1/2 cups shredded cheddar cheese
1 1/3 cups shredded, cooked chicken
2 (12-ounce) refrigerated biscuit dough tubes
Preheat oven to 350€ ¦°F. Lightly grease baking sheet.
Heat oil in medium skillet. Add onion; cook until tender. Add salsa and cheese; cook over low heat until cheese is melted. Stir in chicken.
Roll each biscuit into 4-inch circle. Place chicken mixture down center of each biscuit; fold two opposite edges over filling. Secure biscuits shut using wooden picks.
Bake for 15 minutes.
Makes 20 biscuit wraps.
________________________________________________________________________
________________________________________________________________________
18. Cherry Filled Coffee Cake
Posted by: “ny14467”
Cherry Filled Coffee Cake
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sugar
1 c. butter
2 eggs, beaten
1 c. sour cream
1 tsp. vanilla
1 can cherry pie filling (21 oz)
In large bowl, combine first 4 ingredients. Cut in butter until crumbs form. Add eggs, sour cream and soda, mixing until smooth and creamy. Spread half of batter in a greased 9 x 13 x 2 inch pan. Spread pie filling evenly over batter. Drop remaining batter by spoonfuls evenly over cherries. Using 2 forks, spread batter lightly over cherries to cover. If some filling shows, that’s ok.
CRUMB TOPPING:
1/2 c. sugar
1/2 c.flour
2 tbsp. melted butter
Combine ingredients, stirring with fork to make crumbs. Spread over batter and bake at 375 degrees for 40 minutes
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
19. Chocolate Chip Spnge Snacks
Posted by: “Lynnda”
Chocolate Chip Sponge Snacks
1/4 cup margarine or butter
1/2 cup brown sugar
2 eggs
1 1/4 cups flour
1 t. baking powder
Salt
1 cup chocolate chips
1 cup sultanas, raisins or other dried fruit, chopped if needed
Cream together margarine or butter and sugar to make a light mixture. Add eggs, one at a time, and sift in the flour, baking powder and salt. Next stir in the chocolate chips and dried fruit. Grease a square baking pan. Spread mixture evenly into pan and bake for 30 minutes at 350. Leave to cool before cutting into bars or squares and place on a rack to cool.
Source: The bittersweet world of chocolate
________________________________________________________________________
________________________________________________________________________
20a. No Bake Chocolate Squares
Posted by: “Lynnda”
No Bake Chocolate Squares
2 cups semisweet cookies or biscuits, crushed (graham crackers, etc)
1/2 cup hazelnuts, chopped
1/2 cup raisins
1/3 cup margarine or butter
2 T. corn syrup
6 oz. chocolate
Mix crushed cookies or biscuits with nuts and raisins. Melt margarine or butter with the corn syrup and then add 2 oz. of the chocolate. Heat gently and when melted, stir into the cookie mixture. Mix together well and press evenly into greased 8 inch square pan and set aside to cool. When ready, put remaining chocolate into bowl over a pan of boiling water and melt it. Pour over cookie mixture and place in fridge to harden. Cut into squares before remove from tin.
Source: The Bittersweet World of Chocolate
________________________________________________________________________
________________________________________________________________________
21. Chilled Chocolate Drink
Posted by: “Lynnda”
Chilled Chocolate Drink
1/2 cup sugar
1 1/4 cups water
1/2 cup cocoa
1 t. instant coffee
1 quart chilled milk
Put sugar and water into a pan and heat gently to dissolve sugar. Bring mixture to boil and cook for 5 minutes to make a thin syrup. Take pan from heat and whisk in cocoa and coffee to create a smooth paste. Put pan back on low heat and simmer for 3 minutes, stirring occasionally. When ready, pour mixture into a jug and place in fridge. Just before serving, whisk in chilled milk.
Source: The Bittersweet World of Chocolate
________________________________________________________________________
________________________________________________________________________
22. Mexican Chocolate Drink
Posted by: “Lynnda”
Mexican Chocolate Drink
2 1/2 cups milk
1 1/4 cups cream
1/2 t. cinnamon
1/2 t. nutmeg
Pinch ground allspice
Pinch salt
2 oz. semisweet chocolate
5 T. water
2 egg yolks
Place milk and cream into a bowl over a pan of hot water and bring to the boil. Add spices and salt and simmer for 10 minutes. Just before serving, gently heat chocolate and water in small pan until chocolate has melted. Remove form heat and beat in egg yolks. Then whisk in spiced milk until mixture thickens and serve at once.
source: The bittersweet world of chocolate
________________________________________________________________________
________________________________________________________________________
23. Cranberry Creme Brulee
Posted by: “Lynnda”
Cranberry Crème Brulee
1 pkg. fresh or frozen cranberries, 12 oz
1 cup sugar
3/4 cup water
1/8 t. salt
Custard:
2 1/2 cups heavy whipping cream, divided
1 t. vanilla extract
10 egg yolks
2/3 cup sugar
8 t. superfine sugar
In large pan, mix cranberries, sugar, water and salt. Cook over medium heat until berries pop, about 15 minutes. Remove form heat. Spoon 2 T, into each of eight 6 oz. custard cups. Chill for 10 minutes. Refrigerate remaining cranberry sauce until serving. In small pan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from heat; stir in vanilla. In large bowl, whisk egg yolks and sugar until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream. Transfer to eight 6 oz. custard cups. Place custard cups in baking pan. Add 1 inch of boiling water to pan. Bake uncovered, at 325 for 35 to 40 minutes or until center are just set. Mixture will jiggle. Remove custard cups from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight. Just before serving,blot custard with paper towels to remove any moisture. Sprinkle each cup with 1 t. superfine sugar; place on baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce.
Serves 8
Source: Taste of Home
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
24b. looking for a recipe
Posted by: “Momma Legs”
GREEN TOMATO JELLY
5 c. ground green tomatoes
4 c. sugar
1 lg. pkg. raspberry Jello
1 pkg. Sure-Jell
Boil green tomatoes and sugar for 3-4 minutes; add Sure-Jell and Jello. Boil, then simmer until it sheets off spoon. Put in sterile jars - jelly glasses. Seal with 1/4 to 1/2 inch melted paraffin. Any flavor Jello can be substituted - jelly will taste like the flavor of Jello used.
TOMATO JAM € ¦
Chop about 5 cups of tomatoes, put into blender to get 4 1/2 cups liquid. Put 5 cups of sugar into a pan and mix well with the 4 1/2 cups liquid. Boil this for 20 to 25 minutes. Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well. Fill jars and top with 1/2” paraffin. Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam.
TOMATO JELLY
3 c. chopped tomatoes
1 box Sure Jell
1/4 c. lemon juice
1/2 tsp. cinnamon
Skin tomatoes; cut in half and seed. Put in blender on chop. Add lemon juice, cinnamon, and Sure Jell; cook to rolling boil. Add 4 1/2 cups sugar; let come to rolling boil you can’t stir down and boil for 1 minute. Take off stove and skim. Add red food coloring. Pour in jelly jars and seal.
________________________________
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
What to do if you are forced to get take the swine flu shot
Posted by: “cyndikrall
Date: Sun Sep 20, 2009 3:28 pm ((PDT))
I’m including the link for the whole Mercola article, as Dr. Blaylock has several videos included in the article, and there is a lot of other information listed-too much to write here.
http://articles.mercola.com/sites/articles/archive/2009/09/19/The-Truth-about-the-Flu-Shot.aspx
Here is the short list:
The Following was composed by Dr. Russell Blaylock as a method to reduce autoimmune reactions to the flu vaccines only. Do not use this if you have the flu itself. These are just general observations and not medical advice. You should work with your doctor for a specific program.
Treatment for Toxic Vaccine Exposure
Place a cold compress on the site of the injection immediately after the injection and continue this as often as possible for at least two days. If symptoms of fever, irritability, fatigue or flu-like symptoms reoccur — continue the cold compresses until they abate. A cold shower or bath will also help.
Take fish oils — I recommend the Norwegian fish oil made by Carlson Labs — it has the correct balance of EPA and DHA to reduce the cytokine storm. The dose is one tablespoon a day — if severe symptoms develop — two tablespoons a day until well and then switch to one tablespoon a day. Children — one teaspoon a day.
Curcumin, quercetin, ferulic acid and ellagic acid as a mixture — the first two must be mixed with extravirgin olive in one teaspoon. Take the mix three times a day (500 mg of each)
Vitamin E (natural form) 400 IU a day (high in gamma-E)
Vitamin C 1000 mg four times a day
Astaxanthin 4 mg a day
Zinc 20 mg a day for one week then 5 mg a day
Avoid all immune stimulating supplements (mushroom extracts, whey protein) except beta-glucan — it has been shown to reduce inflammation, microglial activation and has a reduced risk of aggravating autoimmunity, while increasing antiviral cellular immunity.
Take a multivitamin/mineral daily (one without iron — Extend Core)
Magnesium citrate/malate 500 mg of elemental magnesium two capsules three times a day
Vitamin D3:
All Children — 5000 IU a day for two weeks after vaccine then 2000 IU a day thereafter
Adults — 20,000 IU a day after vaccine for two weeks then 10,000 IU a day thereafter
Take 500 mg to 1000 mg of calcium citrate a day for adults and 250 mg a day for children under age 12 years.
Avoid all mercury-containing seafood
Avoid omega-6 oils (corn, safflower, sunflower, soybean, canola and peanut oils)
Blenderize parsley and celery and drink 8 ounces twice a day
Take Jatoba tea extract (add 20 drops in on cup of tea) one day before the vaccine and the twice a day thereafter. (you can get it at http://www.iherb.com/Amazon-Therapeutics-Jatoba-1-oz-30-ml/14429?at=0) It is inexpensive.
________________________________________________________________________
________________________________________________________________________
2. Using a Mason Jar with a blender
Posted by: “cyndikrall
This is brilliant!
Cyndi
http://simplyrecipes.com/recipes/tip_blender_and_mason_jar/
The ability to simplify means to eliminate the unnecessary so that the necessary may speak.
— Hans Hofmann
To visit group on the web, go to:
http://groups.yahoo.com/group/RealFoodSimpleLife/
Welcome to the thread, do join in, if you want.
So glad to see the article on epsom salts. That was one of the links I lost when my computer needed to be reset.
Excellent site for container gardening, many links to other good sites and good ideas...LOL, I like the “harvesting sweet potatoes grown in a bath tub”.
granny]
http://www.journeytoforever.org/garden_con.html
No ground? Use containers
Bushbeans in a special square foot basket, light and easy to carry — ideal for schools with no grounds to start gardening projects.
Container gardening
Container gardening resources
City rooftop gardens
City rooftop garden resources
Container gardening
You can grow plants in virtually anything that holds some soil and has holes in the bottom for drainage. It’s only bounded by your imagination — a chance for some really creative recycling.
We use old bathtubs, 20-litre plastic containers with the tops cut off, baskets of various sizes lined with garbage bags to hold the water in, milk cartons for seedlings, anything that comes to hand. We almost used some dumped toilet bowls, only we didn’t like the color (pink).
— “You can raise a surprising amount of food on your roof, deck, patio or windowsill. The rewards can be large, even if your space is small” — Chuck Crandall and Barbara Crandall, “Movable Harvests”
Grow a pillar of vegetables — 12 square feet of growing area on only 1.2 sq ft of ground. See Growing columns.
Container gardens help to feed the poor in Third World cities — see City farms.
We stuck three sprigs of Creeping Buttercup in a gaily-painted enamel Chinese chamber pot with some holes drilled in the bottom. Now it forms a border round all the growing beds and beyond — what we call our “lawn”. It seems to make its own soil on the cement, catching dust and sand with its hardy roots, it survives trampling and typhoons, and provides a lot of compost material — and no, it doesn’t invade the beds. The chamber pot’s still there, discreetly hidden from view behind the granite rock in the foreground — and by the buttercups.
Container gardening resources:
Many organic ideas.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
