Weekly Roundup - Living On Nothing Edition [Survival Today

My lord, what an extremely sad story, Granny, I’m so sorry. Did he and your daughter have children? What a total tragedy.<<<

They had 3 babies at the time he got sick.

Bob was so proud, a Staff Sargent at 25 years old and a willing worker.

He grew up with one goal to be a Marine.

I was amazed that so many news outlets in America agreed with your own assessment; usually, it is only the foreign press which states anything even remotely critical of BHO.<<<

It is amazing, some of the articles the foreign press writes about ‘o’, they consider him a fool and dangerous to boot.

>>>>there will never be enough hours for all I have planned>>>> so very, very true!!! That’s what gets us out of bed when our aching bones are telling us to stay there.<<<

Yes, mine are telling me to go back to bed, right now.

Glad you found some buckets near you. I tried getting some free ones at the grocery store bakery and all they gave me were the buckets, no lids. They said they separate them and didn’t have any. They were nice enough to give me a few, but looked at me kind of wierd when I asked. They were smaller than the 5 gal. ones. So I’ve used them to take food scraps down to the garden and such. It’s economical enough to just purchase the big ones and get the lids to go with them.

I’ll do just that hp, when I get back to town next week. Being up in isolation here in nice, but I have this HUGE list of things to do when I return to civilization!

I got an email that my mylar and emergency candles are on their way to my house, so I need some buckets as well so I can store some cat food for my furkids. I’ve been buying it like crazy when it’s on sale, but it only last so long in those plastic bags they come in....

thx for the ideas.

here you go daisy Jane...not sure how to put this in a post.

Some rather unusual recipes for beans..... [DW]
- - -
Great Dry Bean Recipes

Breakfasts & Baked Goods

Blueberry Bean Muffins
Beans and Eggs
Bean Bread
Bean Pancakes

Soups

Spice Hot Chilled Bean Gazpacho
Chili Bean Soup
Tuscan Bean Soup
Mixed Bean Soup

Salads

Santa Fe Black Bean & Smoked Chicken Salad
Marinated Bean Salad
Curried Bean and Rice Salad
Merita's Taco Salad
Italian Bean and Tuna Salad
Bean and Pasta Salad

Side Dishes and Appetizers

Black Bean & Garbanzo Egg Rolls
Frijoles Refritos (Refried Beans)
Bean Burritos
Party Tacos
Vegetarian Bean Tacos
Snappy Bean Dip
Reuben Bean Sandwiches
Bean -N- Vegetable Medley
Bean Pot Stickers
Pies in a Pot
Tropical Baked Beans
Winter Beans & Roasted Vegetables

Casseroles

Bean Tuna Loaf
Bean-Stuffed Cabbage Rolls

Main Courses

Chicken & Great Northern Beans in Phyllo
Sweet Potato & Black Bean Hash
Bean and Cheese Enchiladas
Pat's Old Fashioned Chili
Chalupa
Basque Paella
Ginger Chicken and Beans
Caribbean Chicken With Pineapple-Black Bean Sauce
Bean Vegetable Lasagne
Quick and Easy Chili

Desserts

Black Bean Cheesecake
Idaho's Pinto Bean Pie
Spicy Bean Cake

http://www.centralbean.com/recipes/Recipe_List.html

For the GOAT afficianados -- in the link below, at posting no.32 is The Polka-Goat, a must-see pic!

http://www.freerepublic.com/focus/chat/2381728/posts?page=31

Hello WestwardHo,

You wrote me in reference to the emergency food storage thread, but it is over HERE in THIS messagethread where there are many many many comments about adding half a teaspoon of baking soda to the cooking water, in order that the beans cook to a soft consistency.

I am too busy to do a summary today, I must get offline - and STAY offline, lol -- but I am sure that if you read the last half dozen pages of THIS messagethread that you'll learn LOTS more about boiling up some bean soup.

Oh come on, hennie pennie! You can’t go on with life until we talk about yummy pea soup!
Isn’t this a lot more fun that “real life”? Have a happy day!

COOKING DRIED BEANS
TIPS FOR PREVENTING GAS

COLORADO STATE UNIVERSITY
COOPERATIVE EXTENSION:
Dry beans also are easy to prepare. They have, however, gained a reputation for being hard to digest and are known to cause a little flatulence or “gas.” To help eliminate this problem, try cooking dried beans like this:

Soak dried beans overnight or at least for five hours. (This isn’t necessary for dried peas and lentils.) Discard the water, add fresh water, cook for half hour and discard the water. Rinse beans thoroughly until water runs clear. Cover with fresh water and cook until tender. This method will help prevent “gas,” which is caused by complex carbohydrates (raffinose sugars) that are not broken down in digestion. When they ferment in the large intestine, they produce carbon dioxide, hydrogen and a little hydrogen sulfide, that can cause gas.

If you want to include more beans in your diet, but increase your “comfort zone” with them, you should:
Start slowly by eating beans only a couple of times a week at first. This helps your body adjust to digesting them.
Drink lots of fluids to help the digestive system handle the increased dietary fiber.

Soak and cook thoroughly to eliminate the raffinose sugars that make beans hard to digest.

Other helpful hints for cooking beans are to add one tablespoon of oil to beans to keep the foam down while cooking. If your recipe calls for tomatoes, lemon juice, vinegar or other acidic foods, add these items after beans are tender. The presence of acid keeps beans from softening.

Also, contrary to advice you may have heard, DO NOT use baking soda when cooking beans. It robs them of their nutritional value.

USA WEEKEND MAGAZINE:
Soak and rinse beans several times to remove gas-producing sugars, USDA researchers advise. Always change the water before cooking.

Adding garlic and ginger, dried or fresh, to a cooking pot of beans can reduce the beans’ gas-producing properties, according to research in India.

Supermarket anti-gas products, in pill or powder such as Beano and BeSure, can help.

WASHINGTON STATE UNIVERSITY:
Beans are full of starch including some that do not digest easily. Digesting this starch can produce gas, giving rise to the rhyme Beans, beans, the musical fruit.... There are several ways to quiet this music so you can enjoy the health benefits of beans.

Gradually increase the amount of beans you eat, so your digestive system can adjust.

Soak beans overnight then discard the soaking water. Some, but not all, of the hard-to-digest carbohydrates dissolve into the water and are then poured off.

This quick method also helps reduce gas: Cover beans with water. Bring to a boil for 2-3 minutes. Let set at least one hour, but preferably four hours. The longer beans soak, the more gas-causing substances are removed.

Try Beano, a product found in the pharmacy section or on the bean aisle of the grocery store. Its natural enzymes help digest gas-producing carbohydrates.

Note: Hard water is one of the main causes of beans not softening during cooking. Since I have hard water, I do use a bit of baking soda which overcomes that problem. [DW]

http://www.recipelink.com/mf/0/76133

How To Cook Dried Beans

Dried beans can be cooked in a saucepan or pot on top of the stove, in a pressure cooker, in your oven, or in your microwave.

The basic principles of cooking dried beans remain the same no matter which method you use. Dried beans require water or other liquid, oil or other fat and salt. Any acidic ingredients called for must be added at the specified time.

Water or other liquid is needed to soften the beans as they cook. There must be enough liquid to keep the beans covered so they will cook uniformly. Any beans not covered during cooking will dry out and be inedible.

Oil or other fat is used in the cooking of many foods to lessen the possibility of the cooking water boiling over. Vegetable oil, butter or margarine, lard or bacon is usually added to beans to help prevent boil-overs. The oil or fat used in the cooking also adds flavor to the beans.

Salt may be necessary to give beans flavor. There is some controversy as to when is the best time to add the salt to the beans. Some cooks add the salt only after the beans have been softened in cooking. Others prefer to add the salt to the cooking water with the beans. Our experience is that adding salt at the beginning of cooking results in more flavorful beans and does not significantly influence the cooking time or tenderness of the beans. For average taste, 1 teaspoon of salt in the cooking water for each cup of beans is about right. Note: You may want to hold off or cut down on the amount of salt used if salty meat is going to be added.

Basic Cooking

Place the drained beans into a large pot or Dutch oven and cover with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil (to prevent boiling over) and seasonings as desired. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid. The best rule is to test frequently during cooking, then come to your own decision when beans are tender and taste "done".

Stove-Top Cooking

Cooking beans on top of the stove is a slow process that allows the flavors of the beans and seasoning to intermingle, creating the hearty flavor you expect from bean dishes. The disadvantage of this method is that it requires you to be present, although not continuously involved, while the beans are cooking.

To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 30 minutes to 3 hours, depending on the bean variety. Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.

When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam. (To keep the foam down when cooking beans, add 1 Tablespoon of butter, drippings (consider flavor), or vegetable salad oil, for each cup of beans.)

The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, cast aluminum or cast iron are all excellent. The following guide may help you decide which of your pots and pans would be best for cooking beans.

Stainless steel pans should have copper or aluminum bottoms to distribute heat evenly. This cookware is easy to care for and lasts a lifetime.

Cast aluminum pans must be heavy to distribute heat well. Aluminum darkens with use but this does not affect the quality of the cookware or the cooked beans. Thin aluminum pans are inappropriate for cooking pans.

Cast iron is the heaviest of stove-top cookware. It heats slowly, distributes heat evenly and holds heat better than other materials. Cast iron coated with porcelain enamel is easy to clean.

Pressure Cookers

If you have a pressure cooker, take advantage of it to prepare beans in a matter of minutes.

Pressure cookers are especially designed cookware of aluminum or stainless steel. All models have a lock-on lid and a vent over which a weight or pressure regulator, is placed. Most pressure cookers are designed to be used on top of your stove, but at least one model has its own electrical heat source.

Food is cooked by the high temperatures inside the cooker. This high temperature is made possible by raising the pressure to a point greater than atmospheric pressure. Fifteen pounds of pressure will raise the temperature in the cooker high enough to cook soaked beans in 3 to 8 minutes. Cooking times given below are based on 15 pounds of pressure. If your cooker uses only 10 pounds, double the cooking time. (Before cooking beans in your pressure cooker, read the manufacturer's instructions.)

Bean Cooking Times

*Beans (soaked)*	*Saucepan*	Pressure Cooker*
Black Beans	1 to 1 1/2 Hrs.	5 to 8 Min.
Garbanzo Beans	1 to 1 1/2 Hrs.	5 to 7 Min.
Great Northerns	1 to 1 1/2 Hrs.	5 to 7 Min.
Lima Beans, Large	45 to 60 Min.	Not Recommended
Lima Beans, Baby	1 Hr.	Not Recommended
Navy or Small Whites	1 to 1 1/2 Hrs	5 to 8 Min.
Pink Beans	1 to 1 1/2 Hrs	6 to 8 Min.
Pinto Beans	1 to 1 1/2 Hrs	5 to 7 Min.
Red Beans	1 to 1 1/2 Hrs	6 to 8 Min.
Red Kidney Beans	1 to 1 1/2 Hrs	5 to 8 Min.
Soybeans	3 Hours	12 to 15 Min.

*Beans (not soaked)*	*Saucepan*	Pressure Cooker*
Black-Eyed Peas	1 to 1 1/2 Hrs.	Not Recommended
Lentils	30 to 45 Min.	Not Recommended
Split Peas, Green	30 to 45 Min.	Not Recommended
		* At 15 Lb. Pressure

Safety measures - All pressure cookers have built-in safety mechanisms:

An over-pressure plug prevents pressure in the cooker from increasing if the regulator vent becomes clogged. To make sure this vent is clear, hold the lid up to the light and look through the vent. If the vent is closed or evenly partially closed, unplug it before using the cooker.
A lock-on-lid prevents the cooker from being opened if there is still pressure inside.

Cooking Beans in Your Pressure Cooker - Combine soaked beans, water or other cooking liquid, vegetable oil and seasonings in the cooker. Do not fill it more than half full. Following the manufacturer?s instructions, seal the cooker and bring it up to the required pressure.

When the pressure regulator indicates the proper pressure, reduce the heat and start timing. Maintain heat under the cooker so the regulator moves gently or rocks 1 to 3 times per minute, as indicated for your type of cooker. If the regulator does not move at all, pressure is not being maintained because the heat is too low. If the regulator is in constant motion, the heat is too high. Cook for the shortest specified time indicted in the section called Bean Cooking Times.

Remove the cooker from the heat. To prevent beans from overcooking, follow the manufacturer's instructions for quickly reducing the pressure in your cooker. To be sure the pressure has completely dropped, jiggle the regulator. If there is no hiss of steam, there is no longer any pressure.

Remove the regulator and lid and taste a few beans. If they are not as tender as you like, finish cooking without pressure. To do this, bring the beans to a boil over medium heat. Reduce the heat to maintain the beans at a simmer. Place the lid on the cooker but do not lock it. And do not use the weight, or pressure regulator. Simmer for 15 to 30 minutes until the beans are tender.

If you have to cook beans longer on top of the stove after they have cooked in the pressure cooker, add 1 minute to the pressure cooking time the next time you cook them. Continue to add a minute every time you cook beans until they are done to the tenderness you like.

High altitude (above 3,500 feet) will at least double the time needed for cooking beans under pressure (see High Altitudes below). Check the manufacturer's instructions if you live in a high altitude area.

Because the cooking time in a pressure cooker is so short, the beans may not absorb the flavor from the seasonings as well as when they cook in a saucepan or pot. Some cooks let the beans stand 30 minutes or so after cooking in the pressure cooker to help them absorb the flavorings. Other cooks prefer to use the stove-top method when they want a highly flavored bean dish.

High Altitudes

As altitude increases, dried beans take more time to rehydrate and cook. The difference begins to be noticeable above 3,500 feet.

Your pressure cooker can be useful at high altitudes but you'll have to experiment with the cooking time. Begin by doubling the pressure cooker time in section called Bean Cooking Times.

Pressure Cooker Tips

Before cooking beans in your pressure cooker, remove the rack, or trivet, from inside the cooker.
When you close your cooker, be sure the lid is closed tightly and locked. If the lid is not closed and locked, steam will escape and the necessary pressure for cooking will not build up.
Never remove the weight, or pressure regulator, while pressure is still in the cooker. This releases steam which is dangerously hot! To see if any pressure remains in the cooker, jiggle the weight on the vent. If you can see or hear steam escaping, you know there is still pressure in the cooker.

Oven Cooking

Baking in the hot dry air of the oven is a slow process, but it's the only way to create the glazed, crusty top characteristic of baked beans and bean pot casseroles. Generally, oven cooking is used in combination with cooking in a pressure cooker or in a saucepan on top of the stove. Be sure the beans are not overcooked before baking or they will be mushy.

Traditional containers for baking beans are earthenware bean pots, usually 2 or 3- quart size. The pot and lid should be glazed at least on the inside and must be lead-free. You can also use glass or ceramic casseroles. Metal baking pans are not recommended.

To bake beans, preheat the oven according to the recipe instructions. Then combine the drained cooked beans, seasonings, liquids and any other ingredients in the bean pot or casserole. Cover it and bake for 1 to 1 1/2 hours. To brown the top of the beans, remove the lid and bake the beans 15 to 30 minutes longer.

Crock Pots (Electric Slow Cookers)

The advantage of using a crock pot is that you can put the food in it, turn it on and forget it. Several hours later, the dish is ready to eat. But beans do not cook that simply in a crock pot. The Low setting is too low, lengthening the cooking time to 16 to 20 hours. And depending upon the age of the beans and the hardness of the water, the beans may not cook at all! If you cook beans on the High settling, a large amount of cooking liquid evaporates. You'll have to watch the crock pot to be sure the beans stay covered with liquid. If you want to experiment with your crock pot, try cooking soaked beans for 2 or 3 hours on High, making sure they are constantly covered by liquid. When they are just tender, turn the heat setting to Low and let them cook 6 to 8 hours longer. During these last 6 to 8 hours the beans wont need any special attention.

Crock pots can be used to reheat pre-cooked beans. They are also useful for keeping bean soups and stews warm while you finish preparing a meal or for serving at a buffet.

The Great Microwave Debate

Depending on what cookbook you read and the date it was published, you'll run into conflicting opinions on using microwaves for cooking beans. We have included two sides of the microwave dilemma for your information, and leave the deciding up to you.

Microwave Cooking

To cook beans in your microwave, place drained, soaked beans in a container with 6-8 cups of fresh hot water, cover and cook at full power for 8-10 minutes or until boiling. Reduce power 50% and cook another 15-20 minutes or until beans are tender. The beans are now ready for use in any recipe using cooked beans, or for freezing.

Microwave Ovens

Microwave ovens are not satisfactory for cooking dried legumes because long slow simmering is required for complete dehydration and cooking. A microwave is a time-saver for thawing or reheating.

Thaw frozen beans in their plastic or glass freezer container. Remove the lid and cover beans loosely with plastic wrap or waxed paper. Microwave on Defrost or the setting recommended by the manufacturer for thawing. Thawing time varies with the amount of beans and the setting used. Do not thaw completely; beans should be icy in the center. Let them stand covered at room temperature 2 to 3 minutes to finish thawing.

If beans were undercooked when frozen, finish cooking them in a saucepan on top of the stove.

To reheat beans, cover with a glass lid, plastic wrap or waxed paper. Beans will pop when reheating on High so use Medium or the setting recommended by the manufacturer. Heating time varies with the amount of beans. Stir them at least once while reheating; let them stand 5 minutes to distribute the heat evenly.

Using a microwave oven to finish casseroles or main dishes may save up to an hour. Assemble the casserole. Cover and cook on a medium setting. Use the cooking time of a similar microwave recipe as a guide. Let the casserole stand 5 minutes before serving.

Until Tender

Most recipes will tell you to cook beans until tender. To check for tenderness, pinch or bite a few beans at a minimum suggested time, then every 10 to 15 minutes until the beans are tender.

Overcooked beans fall apart, releasing bean starch which thickens the cooking liquid. This may be desirable for some recipes.

Leftovers

Leftover beans should be cooled and then refrigerated in a airtight container. They will usually keep at least 4 days.

Bean dishes thicken as they cool and their seasonings and flavors continue to blend. That's why bean dishes are better the next day.

Reheat beans over low heat and stir them often. Beans scorch easily over high heat. If the beans are too thick, stir in some water a little at a time.

Preparing more beans than you need is the best way to get valuable leftovers. With leftover beans you can make quick, easy lunches, salads or appetizers.

Freezing Cooked Beans

If you plan to freeze all of the beans you cook, it's a good idea to undercook them. This usually means cooking about 30 minutes less than the suggested cooking times. If you cook beans in your pressure cooker, reduce the cooking time by 1 to 1- minutes. Undercooking will help the beans maintain their shape and texture as they thaw and reheat.

Freeze beans in 1 to 2 cup portions so they'll be easy to thaw and use. Freezer containers should be airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Fill the container to 1 to 1- inches from the top, making sure the beans are covered with liquid so they won't dry out.

Cooked beans will keep in the freezer 2 to 3 months. After that time their flavor and texture will begin to deteriorate.

Thawing and Reheating Frozen Beans

Beans maintain their shape better if they are thawed slowly. Thaw them overnight in the refrigerator, for several hours at room temperature, or for about an hour in a pan of warm water. When the beans can be removed from their freezer container, put them in a saucepan to reheat and finish cooking.

Bring the beans to a boil slowly over medium heat to avoid scorching. Then reduce the heat and simmer until the beans are tender, 20 to 30 minutes. The time the beans need to simmer will depend on how undercooked they were when you froze them. If they were fully cooked before freezing, you need only reheat them.

Growing Your Own Bean Sprouts

Measure 1 cup dried beans. Wash and place in 4 cups of warm water. Soak overnight. Drain. Place in large jar, cover with a piece of cheesecloth or netting, and secure with a rubber band. Rinse beans and drain thoroughly. Keep in a warm place for 3 to 5 days. Rinse with warm water 3 to 4 times a day. Beans are mature when the sprouts are 1 to 2 inches long. Drain beans well; place in covered container and store in refrigerator up to 4 days. Yields about 4 cups.

How To Use Sprouts

If you want to eat just plain sprouts, stir-fry them in butter or oil for a few minutes, sprinkle with soy sauce and serve them as a crunchy side dish. Mix bean sprouts with lentil sprouts or alfalfa sprouts and other sprouted grains.

Home-grown sprouts are delicious with vegetables and in salads, soups and sandwiches.

http://www.centralbean.com/cooking.html

One more on the beans...

Beans and Your Blood

Ernie Gray, CDBAB Chairman, provided the following excerpts from the Miracle of Nature’s Healing Foods, an investing publication by J.E. O’Brien (Globe Communications Corp. 1189 Globe Mini Mag 231) available from Globe Communications Corp., 5401 N.W. Broken Sound Blvd., Boca Raton, FL 33487.

Beans, peas, lentils and chickpeas are warehouses of plant protein wrapped in beneficial fiber and free of the fats, harmful chemicals and industrial additives that accompany protein found in meats. In addition, legumes also contain a set of chemicals called protease inhibitors which actually neutralize the cancer causing free radicals called hydroxyl radicals, according to researchers at the University of Pennsylvania.

One cup of dried beans a day can reduce total cholesterol 19% and ‘bad’ LDL cholesterol by about the same, according to investigators at the University of Kentucky. Eating beans regularly also lowers blood pressure, exports report.

The same amount of beans has the almost magical ability to control insulin and blood sugar levels so well that Type I diabetics (the kind who need daily shots of insulin) can reduce the amount of insulin by 38% or more. For Type II diabetics, the adult onset sufferers who do not produce enough insulin, legumes can virtually eliminate the need for insulin shots and often other diabetes drugs as well. What’s necessary is replacing meat with beans or peas as the source of protein in your diet, according to University of Kentucky authority Dr. James Anderson. The high content of gummy and pectin fiber produces the regulating effect.

A side-benefit of the large supply of these kinds of fiber is that they stifle hunger, keeping you from eating too many high-calorie foods, and promote the excretion of sodium, which is good for your blood pressure. Beans also make your digestive system work the way nature intended it to by regulating the function of the colon, preventing and curing constipation and preventing hemorrhoids and other bowel problems. Beans are rich in anti-cancer substances called lignans. Friendly bacteria in the colon, lignans convert into hormone-like substances which scientists say may fight off breast and colon cancers.

On the practical side, please note that canned baked beans work as well as the dried beans you painstakingly prepare yourself. A 7.5 ounce can supplies a therapeutic dose, says Dr. Anderson, and can lower blood cholesterol by 12% or more in a few weeks. A one-half cup of cooked beans contains the following:

Black Beans - 132 calories, less than 1 g fat and 10 g fiber.
Kidney Beans - 127 calories, less than 1 g fat and 9.5 g fiber.
Pinto Beans - 131 calories, less than 1 g fat and 10 g fiber.
White Beans - 143 calories, less than 1 g fat and 8 g fiber.

http://www.centralbean.com/Beans_and_Blood.html

http://www.fda.gov/Safety/Recalls/ucm189564.htm

* Recalls, Market Withdrawals, & Safety Alerts
* Archive for Recalls, Market Withdrawals & Safety Alerts
* Enforcement Reports
* Industry Guidance
* Major Product Recalls

-

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Hospira Issues Nationwide Voluntary Recall of Certain Lots of Liposyn™ and Propofol Products That May Contain Particulate Matter

Contacts:
Media Financial Community
Dan Rosenberg
(224) 212-3366 Karen King
(224) 212-2711

FOR IMMEDIATE RELEASE - Nov. 6, 2009 - Lake Forest, Ill. - Hospira, Inc. (NYSE: HSP), a global specialty pharmaceutical and medication delivery company, is voluntarily recalling 85 lots of Liposyn™ II 10%, Liposyn II 20%, Liposyn III 10%, Liposyn III 20%, Liposyn III 30% and 73 lots of Propofol Injectable Emulsion 1% products that begin with the lot numbers 79 and 80 because some of the containers may contain particulate matter. The source of the particulate matter has been identified as stainless steel equipment used in the manufacturing process. The affected lots were distributed between July 2009 and October 2009, and no other lots are affected by this recall.

Hospira is undertaking this recall in consideration of the potential for safety issues if the products are administered to patients. Since these particulate contaminants do not dissolve in blood they could potentially act as emboli and impede blood flow. Particulates may also cause mechanical damage to the body and may escalate damage through the Systemic Inflammatory Response Syndrome (SIRS). Restriction in blood supply to tissues could lead to stroke, respiratory failure, kidney failure, liver failure, heart attack and/or death.

Hospira has not received any reports of adverse events related to this issue. Hospira has identified the root cause and corrective actions have been implemented. Hospira has made the U.S. Food and Drug Administration (FDA) aware of the situation.

Anyone with an existing inventory should quarantine the product immediately and call Stericycle at 1-866-654-0725 to arrange for the return of these products. For medical inquiries, please contact Hospira Medical Communications at 1-800-615-0187 between 8 a.m. and 5 p.m. CST, Monday through Friday.

Any adverse reactions experienced with the use of these products and/or quality problems may also be reported to the FDA’s MedWatch Program by phone at 1-800-FDA-1088, by fax at 1-800-FDA-0178, by mail at MedWatch, FDA, 5600 Fishers Lane, Rockville, MD 20852-9787, or on the MedWatch website at www.fda.gov/medwatch.

Hospira is currently manufacturing both products and has begun to ship replacement product. Please contact Hospira Customer Care at 1-877-946-7747 for further details.

About Hospira
Hospira, Inc. is a global specialty pharmaceutical and medication delivery company dedicated to Advancing Wellness™. As the world leader in specialty generic injectable pharmaceuticals, Hospira offers one of the broadest portfolios of generic acute-care and oncology injectables, as well as integrated infusion therapy and medication management solutions. Through its products, Hospira helps improve the safety, cost and productivity of patient care. The company is headquartered in Lake Forest, Ill., and has approximately 14,000 employees. Learn more at www.hospira.com.

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Page Last Updated: 11/09/2009

Thanks for passing the word/link for the thread.

Welcome to Daisy Jane, hope you will find the thread useful, the first 2 threads are linked on page one of the thread, gives us over 24,000 posts, most are frugal ....maybe not all of them....

here’s another Freeper that wants on the list!

All your bean recipes sound good, LOL, except that I will not try the bean and tuna combination.

I have cooked beans all my life, in every style of cooker.

Prefer cooking them in cast iron on a wood fire, as I think that the cooking on high heat and then cooling down, until the next batch of wood is added plays a part in how they taste, it works on a wood cookstove, or the campfire.

As a child, beans and corn was our diet, meat was a rare luxury, so started cooking them on my own by age7 or 8 and still do.

Thanks for all the information, I forget that beans are not common food for everyone.

What a sad thread, they posted the ugliest goats they could find.

The one in post #1, might be pretty, but for me it is fuzzy.

We called your Polka Dot goat a Snowflake pattern and it is lovely on a black goat.

Thanks for the link.

Thanks for sharing the thread link with WestwardHo.

Welcome to WestwardHo, you will find a lot of storage information on the first 2 threads, the link for them is in the first post of page one, this thread.

If you have questions, ask and someone will know the answer.

Oh come on, hennie pennie! You can’t go on with life until we talk about yummy pea soup!

Isn’t this a lot more fun that “real life”? Have a happy day!<<<

If you have a yummy pea soup recipe, we would like to make it and if you need one, look around.

Welcome to the thread.