Weekly Roundup - Living On Nothing Edition [Survival Today

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.

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)

* 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

1. CLASSIC TOASTED COCONUT CREAM PIE
Posted by: “Nell

Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water

Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners’ sugar

Preparation
1. To make the crust: Whisk together the flour, sugar, and salt in a medium
bowl. Cut in the butter with a pastry blender or two knives used
scissors-fashion until the butter is the size of small peas. Sprinkle 1
tablespoon of the water over the mixture, stirring with a fork to moisten it
evenly. Continue adding water until the dough just begins to come together
when a small bit is pressed between your fingers; do not overwork the dough.
Press the dough together into a ball and knead lightly. Shape the dough into
a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for
up to 2 days.
2. Position a rack in the middle of the oven and preheat the oven to 425°F.
3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round
Transfer the dough to a 9-inch glass pie plate and gently press the pastry
against the bottom and up the sides of the plate. Turn the overhang under
and crimp the edges. Prick the bottom and sides of the shell with a fork.
4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it
snugly into the bottom and against the sides, and fill with uncooked rice or
beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for
8 to 10 minutes longer, or until the crust is golden brown. Let cool to room
temperature on a wire rack.
5. To make the filling: Bring the coconut milk just to a boil in a large
heavy saucepan over medium heat. Remove the pan from the heat and cover to
keep warm.
6. Beat the sugar and egg yolks with an electric mixer on medium-high speed
in a large deep bowl until very thick and pale and the volume has increased
at least three times. Reduce the speed to medium and beat in the flour,
cornstarch, and salt, scraping down the sides of the bowl as necessary.
While beating, gradually pour in the warm coconut milk. Return the mixture
to the saucepan and cook over medium-high heat, whisking constantly, until
it comes to a boil and thickens, then boil for 1 minute, whisking constantly
Remove the pan from the heat, add the butter, and whisk until melted. Add
3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
7. Transfer the pastry cream to a bowl and let cool to room temperature,
whisking occasionally. Cover the surface with plastic wrap to prevent a skin
from forming and refrigerate for about 2 hours, until thoroughly chilled and
set, or for up to 1 day.
8. Beat the heavy cream with the confectioners’ sugar with an electric mixer
on medium-high speed in a large deep bowl until it holds stiff peaks when
the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula
fold about one-quarter of the whipped cream into the pastry cream.
9. Transfer the pastry cream to the crust and smooth the top with a small
offset spatula. Spread the remaining whipped cream over the top with the
clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4
hours, before serving.
10. Sprinkle the top of the pie with the remaining toasted coconut. Serve
cut into wedges.

________________________________________________________________________
2. EASY CHICKEN CROQUITTES
Posted by: “Nell

Original Recipe Yield 3 servings

Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling

Directions
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4
teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make
patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In
a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in
the shortening. Meanwhile, in a small saucepan, combine the remaining soup,
milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring
occasionally. Serve sauce over croquettes.
Nutritional Information
Amount Per Serving Calories: 374 | Total Fat: 15.5g | Cholesterol: 64mg
Nutritional Information
Best Easy Chicken Croquettes
Servings Per Recipe: 3
Amount Per Serving
Calories: 374
Total Fat: 15.5g
Cholesterol: 64mg
Sodium: 1250mg
Total Carbs: 30.4g
Dietary Fiber: 1.6g
Protein: 27.1g

________________________________________________________________________
3. LEMON CHEESECAKE SQUARES WITH FRESH BERRIES
Posted by: “Nell

Crust:
9 whole graham crackers
5 tablespoons butter

Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries

Preparation
For crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip;
place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat
with another sheet of foil in opposite direction, lining pan completely.
Butter foil.
Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet
crush crackers finely. Melt butter in medium skillet over low heat. Remove
from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of
prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust
while preparing filling.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth
Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla.
Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes;
cool completely in pan on rack. Chill cheesecake until cold, at least 2
hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares;
arrange on platter. Top each square with berries. Chill until ready to serve
up to 3 hours. Serve chilled.

________________________________________________________________________
4. NO COOK STRAWBERRY ICE CREAM
Posted by: “Nell

1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Equipment: an ice cream maker

Preparation
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato
masher in a large bowl. Let stand, stirring and mashing occasionally, 10
minutes.
Transfer half of strawberry mixture to a blender and purée with cream until
smooth. Return strawberry cream to bowl with remaining strawberries and
chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put
in freezer to firm up.

To visit your group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/

Better than paper towels and a lot less expensive.

COFFEE FILTERS.

Coffee filters ...... Who knew! And you can buy 1,000 at the Dollar Tree
for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make
excellent covers.

2. Clean windows, mirrors, and chrome. Coffee filters are lint-free so
they’ll leave windows sparkling.

3. Protect China by separating your good dishes with a coffee filter
between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine
bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to
absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with
a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a
kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a
coffee filter to prevent the soil from going through the drainage holes.

11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a
coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of
coffee filters.

13. Put a few in a plate and put your fried bacon, French fries, chicken
fingers, etc on them. It soaks out all the grease.

14. Keep in the bathroom. They make great “razor nick fixers.”

15. As a sewing backing. Use a filter as an easy-to-tear backing for
embroidering or appliqueing soft fabrics.

16. Put baking soda into a coffee filter and insert into shoes or a closet
to absorb or prevent odors.

17. Use them to strain soup stock and to tie fresh herbs in to put in soups
and stews.

18. Use a coffee filter to prevent spilling when you add fluids to your
car.

19. Use them as a spoon rest while cooking and clean up small counter
spills.

20. Can use to hold dry ingredients when baking or when cutting a piece of
fruit or veggies. Saves on having extra bowls to wash.

21. Use them to wrap Christmas ornaments for storage.

22. Use them to remove fingernail polish when out of cotton balls.

23. Use them to sprout seeds. Simply dampen the coffee filter, place seeds
inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers. Place the
flowers between two coffee filters and put the coffee filters in phone book.

25. Use as a disposable “snack bowl” for popcorn, chips, etc.

[] []

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO.

Jeanne

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

Sweet Potato Pie

3 lbs. Yams
1 ½ cups sugar
1 can evaporated milk
2 eggs
1 ½ tsp. nutmeg
1 tsp. vanilla
1 stick of butter
dash of cinnamon

Preheat oven to 400 degrees. Boil yams with skin on until a fork
or butter knife causes the yams to easily break apart when
inserted. Cool yams slightly, then, place in colander and run
cold water over them to assist in removing the skins since the
yams will be pretty hot. Beat yams with a mixer on medium,
stopping frequently to remove strings from the beaters. Once the
strings are removed, add butter and continue to mix. Add
remaining ingredients. You may want to adjust the nutmeg and
sugar to your taste. I like my pie sweet with a good amount of
nutmeg. Continue mixing the batter until it has a nice smooth
consistency. The batter should not be thin or runny and it
should not be too thick either. If too thick, add a little more
evaporated milk by the tablespoon until batter is smooth. Pour
mixture into pie shell; sprinkle a dash of cinnamon on the top
and bake for 50 minutes to 1 hour. Tip: Brush the edges of pie
shell with ice water to prevent it from burning before the pie is
done. Brown specs on the top of the pie are an indication the
pie is done. Insert a knife in the middle of pie and if it comes
out clean, pie is done. Let cool for 1 hour before serving.
This pie is delicious when served with French Vanilla ice cream
or cold right out of the refrigerator.

________________________________________________________________________
2a. Herb of the day
Posted by: “JET”

Horseradish

Where to plant horseradish:
Choose a generous site for this fast grower. Since horseradish is a
perennial, don’t put it in a vegetable garden that gets tilled every year. A
corner of your herb garden is ideal. Also can be grown in a deep container,
such as a whiskey barrel planter. Try to give it full sun. Partial shade is
fine, however growth will be slower. Soil Ph should be between 5.5 to 7. The
plant will grow approx. 24” tall and 18” wide.
When to plant horseradish:

Plant your root as soon as you receive it! If ground cannot be worked, store
root in refrigerator in loosely wrapped plastic bag. The next year’s crop
should be planted in early spring, as soon as the soil can be worked. Also
can be planted in late fall, the same as garlic or onions.
How to plant horseradish plants:
Dig a hole twice as deep as the roots of the plant. Hold the plant over the
hole as you refill the dirt, keeping the base of the leaves at the soil line
Water plant well. It is normal for the plant to wilt for a few day after
planting. If planted in full sun, we recommend temporarily shading the
plants for the first couple of days until they recover from transplanting.
You will see new leaves appearing soon!
How to plant horseradish roots:
Dig a hole 1 foot across and as deep as your shovel. Loosen the soil in the
bottom of the hole. Place root on a 45 degree angle, around 6 inches deep
for the small end and top of root just below the surface. Refill the hole
with compost, and mound up a couple of inches because the dirt will settle
with time and watering.
How to water horseradish:

Keep soil slightly moist, just as any other plant.
How to fertilize horseradish:

The compost you re-filled the planting hole with should give the horseradish
plant most of it’s food for the season, but if needed apply a balanced or
low-nitrogen fertilizer 2 or 3 times during the season.
When to harvest horseradish:

For most pungent flavor do not harvest until the leaves have seen frost. In
the south, harvest in late fall. One-year old plants have the most flavor,
so dig it up and replant each season. See our “how to process” page for
information on dividing your root for next year’s crop.
Growing your own horseradish is a simple business. Best of all, once you
grow a bit you’ll have it, for free, forever. Now that’s what I call
sustainable gardening! Horseradish is simple to prepare, preserve and make
sauces with, so if you enjoy horseradish with beef or lamb, or just in your
mashed potatoes why not grow your own. You don’t even need a garden, just
enough space for a pot and you can grow your own supply. What are you
waiting for?

How to Grow Horseradish

In mid winter to early spring buy a little fresh horseradish root from your
local grocer.
Plant two inch sections of horseradish any way up you like but flat is best,
in a tall pot filled with well rotted compost. Plant in the ground if you’ve
lots of room but prepare for it to spread about your plot. A section of
drainage pipe is the best thing to plant in, as it will encourage long
straight roots and prevent the plant taking over your garden!
Water well.
That’s it - water if it gets very dry in the summer and watch it flourish.
Horseradish is a very rigorous plant but isn’t a fan of hot sun, so if you
live somewhere blessed with hot sunny summers, keep your horseradish in
dappled shade.
Through the summer you can eat fresh young horseradish leaves in your salads

In late autumn when all the leaves have died back dig up the horseradish,
reserving a few sections to be replanted for next year’s crop.

How to Preserve Horseradish

If you don’t want to eat all your horseradish in one go the best thing to do
is preserve some. If you tackle this job when the roots are fresh from the
ground you’ll find the flesh softer and peel thinner to deal with.

Scrub and peel the roots.
Grate finely, being careful not to breathe in too many horseradish fumes -
its eye-watering stuff!
Mix with vinegar, salt & sugar. For every 3 tbsp of horseradish add 1tbsp
white wine vinegar, 1tsp sugar and a pinch of salt.
Decant the mixture into sterilized jars, seal and refrigerate.

This preserved horseradish will keep for up to six months, stored in the
refrigerator. You can use it as it is, or mix up with cream, mayonnaise,
creme fresh or yogurt to create your own horseradish sauce.

Don’t just eat your horseradish with beef, its great with oily fish, cabbage, potatoes, coleslaw and loads of other things too!

Dried apple stack cake
Posted by: “JET”

This was one of my grandmothers favorite recipes

Dried Apple Stack Cake

1/2 cup shortening or lard
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples

Preheat oven to 350 degrees. Cream shortening and sugar; add beaten egg,
molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into
a big mixing bowl. Make hole in center of dry ingredients and pour in
creamed mix, stirring until well blended. Add vanilla, stir well, and roll
out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron
skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12
minutes, or until lightly browned. When cool, stack layers with spiced,
sweetened old-fashioned dried apples. (See recipe below.) Spread between
layers and smooth around sides and top. Sprinkle with powdered sugar, if
desired, or beat egg whites into a meringue and spread on outside of cake.
You may brown the meringue if desired. Prepare cake at least a day before
serving it and put in refrigerator (it will keep several days, if necessary,
in a cool place). To serve, slice into very thin layers.

Cooked Dried Apples*

Put 1 pound apples in heavy pan and cover with cold water. You may need to
add water several times to keep apples from sticking to pan. Cook until soft
enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1
cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon
allspice.

*If dried apples are not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick

________________________________________________________________________
4a. Grilled spicy asparagus
Posted by: “JET”

Ingredients
1 lb asparagus
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon chulula chipoltle dry chili lime seasoning (use less if you’re
sensitive to heat)
1/8 teaspoon lime juice
Sea Salt to taste
Directions
Prepare asparagus by trimming ends to remove tough ends.
Place in a glass baking dish.
Melt the butter in a microwave proof bowl. Add the vinegar, Worcestershire,
chulula and lime juice and mix well to break up any dry ingredients.
Pour over the asparagus and toss. Marinade for 15 minutes, tossing
occasionally.
Place on the grill and cook until al dente, approximately 5 - 7 minutes (depends on the size of your asparagus, more for thicker, less for thinner). Salt to your taste, great side dish to any fish

Posted by: “Shirl

Diabetic Meat and Mushroom Pies

makes 4 servings

1/2 frozen puff pastry sheet (one-fourth of a 17 1/4-ounce pkg),
defrosted
1 pound ground beef sirloin
6 ounces mushrooms, sliced
1 1/2 cups frozen chopped onion
2 teaspoons crushed dried thyme
2 tablespoons all-purpose flour
1 1/2 cups fat-free low-sodium canned beef broth
1 tablespoon bottled steak sauce
1/2 cup frozen peas, rinsed with cold water and drained

Preheat oven to 450°F On a lightly floured surface, roll out pastry to
6-inch square. Using a sharp knife cut into twelve 1/2-inch strips. In a
heavy skillet over medium-high heat brown beef, mushrooms and onion
until beef is no longer pink, about 5 mins. Sprinkle mixture with thyme
and flour. Add beef broth and steak sauce cook stirring for 5 mins. Stir
in peas. Spoon mixture into individual casserole dishes about 5 inches
in diameter. Arrange two pastry strips in a wide X over each casserole.
Place a third strip across the center. Press overhangs firmly to sides
of casseroles to seal. Bake until pastry is puffed and golden brown
about 12 mins

Per serving: 430 cals (47% cals from fat), 29g
protein, 22g total fat (5.8 g sat fat), 28g carb, 3g dietary fiber, 41mg
chol, 219mg sod

Diabetic exchanges: 3 lean protein, 2 carb (1/2 bread/starch, 1
vegetable), 2 fat

Posted by: “Tiger Lilli”

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.

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

Sausage Stuffed Peppers

2 pounds sweet Italian sausage, casings removed
1 medium onion, chopped
3 cups cooked rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 medium green bell peppers, cored and seeded
1 28-ounce jar Ragú Chunky Gardenstyle Super Mushroom Pasta Sauce

1. In a large skillet, thoroughly cook crumbled sausage. Add onion; sauté until tender.

2. In a medium bowl, thoroughly combine sausage mixture with rice, parsley, cheese, egg, salt, and pepper. Stuff each pepper with about 2/3 cup meat mixture.

3. Place peppers upright in a large saucepan. Spoon 1 tablespoon sauce over each pepper. Pour remaining sauce around peppers. Simmer, covered, 1 hour over low heat, or until peppers are tender. Serve with sauce.

Makes 8 peppers with 629 calories each

Dee

This is for Dawna’s husband, I love Boston Cream Pie but no-one else does so I’ve looked for recipes too. I haven’t tried these recipes (because of health problems) but the last one is the one that would be closest to the true recipe with custard in it. Of course it’s the one that is the most trouble. The cake isn’t that important to me, I would probably use a yellow cake mix, the custard filling is what truly makes it special. I used to find an mix (I think from England) but since I’ve moved to Northern Ontario I can’t find it.

Shirley

* Exported from MasterCook *

Boston Cream Dessert Cups

Recipe By :
Serving Size : 23 Preparation Time :0:45
Categories : Cake Cupcakes
Dessert Shortcut Recipes

Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
Cookie Crust

1 pouch Betty Crocker® sugar cookie mix — (1 lb 1.5 oz)
1/2 cup butter or margarine — softened
1 egg
2 tablespoons sugar

Filling

2 packages cream cheese — (8 oz each) softened
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box vanilla instant pudding and pie filling mix — (4-serving size)

Topping

1 container Betty Crocker® Rich & Creamy chocolate frosting — (1 lb)

Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.

In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.

Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35 minutes.

Did You Know?
Boston cream pie is a dessert of two yellow cake layers filled with a thick vanilla pudding and topped with a chocolate glaze.

* Exported from MasterCook *

Boston Creme Cupcakes

Recipe By :
Serving Size : 12 Preparation Time :0:12
Categories : Cupcakes Dessert

Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 1/4 cups cold whole milk
1 box vanilla instant pudding and pie filling mix — (3.4-ounce)
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 package semisweet chocolate morsels — (12-ounce)
1/4 cup powdered sugar — sifted

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.

Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

* Exported from MasterCook *

Boston Cream Pie Cupcakes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
Cupcakes:

3/4 cup self-rising flour
1/2 slightly heaping cup all-purpose flour
1/2 cup unsalted butter — (1 stick) softened
1 cup sugar
2 large eggs — at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract

Filling:

1 1/2 cups whole milk
1/2 cup sugar
4 large egg yolks
3 tablespoons unbleached flour
1 teaspoon vanilla extract

Chocolate Glaze:

1/2 cup heavy whipping cream
1 tablespoon unsalted butter — cut into 2 pieces
1 1/2 tablespoons light corn syrup
3/4 cups semisweet chocolate chips
1/2 teaspoon vanilla extract

Cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before assembling.

Filling:
Make filling. In a medium saucepan, heat the milk over low heat, just until it is hot. It should measure about 150 F on a thermometer. Remove from heat. Meanwhile, in a medium bowl, whisk the sugar and egg yolks until smooth. Whisk in the flour until smooth. Whisking constantly, slowly pour the hot milk into he yolk mixture, then pour it back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon until it thickens and comes just to a boil; stir often where the bottom and sides of the pan meet to prevent scorching. Remove the pan from the heat and pour the cream through a fine strainer into a medium bowl. Stir in the vanilla. Press a piece of plastic wrap over the surface of the pastry cream and use the tip of the knife to poke a few holes into the plastic wrap to let the steam escape. Refrigerate for 2 hours or until cool to the touch and thickened further.

Chocolate Glaze:
In a medium saucepan, heat the cream, butter and corn syrup over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure about 175 F on a thermometer; do not let it boil. Remove the pan from the heat, add the chocolate chips and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted. Let it sit at room temperature until it reaches the thickness desired. To store it, pour the cooled sauce into a small bowl, cover and refrigerate up to 2 weeks. Reheat as needed by heating over low heat to soften or melt.

Assembly:
Use a serrated knife to slice the top (about ¼ inch thick slice) off each cupcake. Set the tops aside. Cut a cone shaped piece, about 1-inch across and 1-inch deep out of the middle of each cupcake. Discard (or eat) the little pieces. Spoon about 1 ½ tablespoons of the cream into the hole in each cupcake. Replace the cupcake tops. Using a thin metal spatula or knife, spread about 1 tablespoon of glaze over each cupcake top. Serve or cover and refrigerate to serve cold.

Fail Proof Meringue

3 egg whites room temp in deep bowl
1/2 c Sugar
1 T Cornstarch
pinch salt
1/2 c Water

Mix together sugar, salt and cornstarch in `1 QT Pyrex mixing cup, stir in water until well blended. Microwave on high for 1 minute. While waiting whip egg whites with electric mixer until frothy. At the end of the first minute mix sugar mixture well and return to microwave for another 1 minute at high. Continue cooking in 30 second intervals until mixture is clear. Continue beating egg whites for another 2 minutes then with you mixer running pour the hot sugar mixture into the egg whites. Whip until glossy and will hold peaks. Spread over pie filling in baked pie shell sealing to crust around the entire pie. Bake in a 375 oven for 10 minutes or until desired light brown color.

I have used 4 egg whites if the filling called for 4 egg yolks. Works on baked Alaska, too.

Deborah

Cheesy Tater Tot Casserole

2 lb hamburger
1/2 small onion
8 oz sharp cheddar cheese
8 oz mozzarella cheese
2-8 oz cans cream of mushroom soup
1 medium size bag of tater tots

Brown the hamburger with the onion. Add the cream of mushroom soup and one can of water. Pour into a casserole dish. Add the cheddar cheese and the tater tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly brown.

SKSmith

RealFood4RealPeople -subscribe@ yahoogroups. com

[live urls to each herbs info page at link.]

5 More Herb Recommendations for Your Garden This Year

Stevia Plant
I have a few more suggestions for your herb patch this season. Some of them are a little unexpected, but they’re part of what makes herb gardening such a special gardening pursuit. Most of these offerings are pretty easy to grow once you get them started, but the first three: stevia, ginger and tea camellia aren’t frost tolerant. You can over-winter them indoors, or in the case of stevia, over winter new cuttings from the mother plant.

Stevia - Plant some stevia; you’ll be happily surprised at how sweet and useful it is. It’s actually pretty amazing. Just place your plant order early. Stevia is notoriously difficult to start from seed (of 20 seeds I planted only two sprouted, and I’ve been doing this for a while).

Ginger - Start a big pot of ginger if you do any oriental cooking. It’s very convenient and you can bring it indoors from a shady garden spot when the weather gets chilly in autumn. This is one houseplant cum patio plant that pays for itself. There’s also something satisfying about harvesting a little bit of the chubby outer tuberous rhizome (root) for your evening stir fry.

Tea Camellia - If you don’t have to worry about autumn frost or have a big, sunny window available, try your hand at growing tea plant. Making your own teas is all kinds of fun, and having a plant of your own will encourage you to learn more about this old and often complex beverage.

Saffron - Plant out some saffron crocus of your very own. (Yes, saffron spice free or about as close as you’ll ever get!). This is a summer planting project. I’ll post more about this great little bulb as planting time approaches. If you’re not a saffron enthusiast, you soon will be.

Specialty Mints - Install mint in a wet corner of your property. This one made my spring list, but why not consider buying some unique varieties this year. I like peppermint, but apple mint and chocolate mint are running a close second. Mint is refreshing in salads and amazing in beverages like mojitos and mint juleps. It’s also wonderful on lamb. It makes a soothing tea if you have an upset stomach, and it’s a pretty bouquet herb (peppermint especially). Hint: Keep it corralled in the flowerbed. If it likes the accommodations it’ll take over.

Note: The stevia plant in the photo will grow to about three feet. It’s a nice little addition that makes an easy, very sweet and calorie free syrup.

http://theherbgardener.blogspot.com/2010/04/5-more-herb-recommendations-for-your.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2Fmsht+%28The+Herb+Gardener%29&utm_content=Yahoo!+Mail

http://www.thenourishinggourmet.com/2010/04/homemade-tropical-creamy-popsicles.html

Homemade Creamy Tropical Popsicles

by Kimi Harris on April 26, 2010

tropicalpopsicle
We just made our first popsicles of the season. I know it’s not summer yet, and we truthfully haven’t been having the best of weather, but it was time. And boy, were they enjoyed! Elena and her cousins (and myself) loved these creamy, mild popsicles sweetened entirely with fruit and blended with coconut milk. Yum!

Making your own popsicles is the best. It’s generally very inexpensive and easy to do too. Some of those “all fruit” popsicles are just plain expensive. If you have some leftover smoothie, it makes the perfect popsicle too. So a lot of our popsicles during the summer are simply leftover smoothie!

This time, I used one of our favorite smoothie combo’s, mango, banana and coconut milk. That’s all, if you don’t count the water. Just three ingredients. That’s what I call simple.

And I loved using my new stainless steel popsicle mold I received!

I made these using the absolutely wonderful popsicle molds from The Tickle Trunk, who kindly sent me a sample set to try out. They are 18/8 stainless steel (both lids and molds) and beautiful. And look at the great stand they sit in! They are super easy to use too. For all of those plasticaphobes out there, like me, this is a great, high quality alternative.

But, no matter what you freeze these in, they are tasty!
Creamy, Tropical Popsicles

About 1 1/2 cups of cubed mango, fresh or frozen
1 large banana
1/2 cup of full fat, unsweetened coconut milk
1/2 cup of water, plus more if needed or desired.

Place all of the ingredients into a blender and blend until smooth. Scrape down the sides as needed and add water to thin down as desired. How many popsicles this makes will depend on what mold you use. This made 6 using The Tickle Trunk’s mold, double if needed. (It made 1 1/2 cups of liquid).

Tagged as: $5 Dishes, Dairy Free, Dessert, GAPS Friendly, Gluten Free, Grain Free, Snacks, Vegan, Vegetarian

{ 9 comments… read them below or add one }

emily- www.mplsrealfoodlover.com April 26, 2010 at 12:15 pm

those molds are beautiful, and the pops look yummy too!

Reply
Laryssa @ Heaven In The Home April 26, 2010 at 12:26 pm

Yum!

Reply
Meg April 26, 2010 at 2:22 pm

… my boys took one look at the picture of Elena and decided popsicles were on the menu for snack today… :) The mango/coconut blend is one of our favorites, too… although I’ll usually throw some shredded coconut in for texture ;)

Reply
Rachel J. April 26, 2010 at 2:34 pm

My sister just made some with cooked cauliflower, strawberries and coconut milk. Her kids beg for them and mine gobbled them up. We’ve also done kale smoothies and popsicles, although I’m trying to not do too much raw kale these days.

Annie April 26, 2010 at 5:36 pm

just curious – why not much raw kale?

Annie April 26, 2010 at 5:38 pm

We just made our own popsicles and used blueberries, strawberries, honey, and water. I was trying to think of a way to pack more nutrition into them, and LOVE the idea of coconut milk. I’m wondering: does the fat seperate out?

Kimi

Nope! It worked like a charm for me. :-)

10 Organic Aids & Natural Planting Tips For Gardening

Posted By TipNut On June 5, 2007 @ 7:38 am In Garden & Plants, Outdoor Gardening | 4 Comments

Epson Salt Spray: 2 ounces of salt per 2 gallons water.
Benefits: Helps with Black Spot, Mildew, Wilt and Rust

Mineral Oil Spray: 3 parts oil per 100 parts water.
Benefits: Helps with Aphids, Codling Moth, Leaf Roller, Mealybugs, Scaled Insects, White Fly

Beer: Stale or mixed with molasses
Benefits: Helps control Slugs

Tomato Leaves Spray: Crush leaves and soak in water for a couple days. Strain then spray.
Benefits: Grasshopper and White Fly control

Soap Spray: 2 TBS soap flakes dissolved in 1 quart water. *Don’t use detergents.
Benefits: Aphid control

Basil: Plant in pots and place around patio or deck
Benefits: Repels flies and mosquitoes

Rosemary, Mint, Thyme: Plant near cabbage
Benefits: Repels cabbage worms

Nasturtiums: Plant near cucumbers, melons and squashes.
Benefits: Repels squash bugs

Summer Savory: Plant near beans
Benefits: Repels bean beetles

Radishes: Plant near cucumbers
Benefits: Repels cucumber beetles

Don’t Miss These Tips:

* Natural Pesticides: Recipes & Tips [1]
* Get Rid Of Gnats: Tips & Remedies [2]
* Peonies Question & Answer Sheet: {Gardening Tips} [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/organic-aids-natural-planting-tips-for-gardening/

URLs in this post:

[1] Natural Pesticides: Recipes & Tips: http://tipnut.com/natural-pesticides/

[2] Get Rid Of Gnats: Tips & Remedies: http://tipnut.com/gnats-tips/

[3] Peonies Question & Answer Sheet: {Gardening Tips}: http://tipnut.com/peonies-tips/

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - April 28, 2010

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).

Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.

News & Resources
* USDA to Fund On-Farm Energy Audits
* New Program Helps Farmers with Media Relations
* MOSES Releases Updated Organic Certification Guidebook
* North Carolina Food Economy Guide Available
* Oral History Project Features Sustainable and Organic Agriculture
* Applications Being Sought for Terra Madre

Funding Opportunities
* Yes to Carrots Garden Challenge Fund
* Northeast SARE Graduate Student Grant
* Southern SARE Graduate Student Grant

Coming Events
* Organic Gardening Workshop
* Season Extension Field Day
* CEFS Spring Farm Festival

News & Resources

USDA to Fund On-Farm Energy Audits
http://www.usda.gov/wps/portal/usda/!ut/p/c4/04_SB8K8xLLM9MSSzPy8xBz9CP0os_gAC9-wMJ8QY0MDpxBDA09nXw9DFxcXQ-cAA_2CbEdFAEUOjoE!/?contentidonly=true&contentid=2010%2F04%2F0207.xml
Agriculture Secretary Tom Vilsack recently announced an initiative designed to help agricultural producers transition to more energy efficient operations. This initiative will make funding available for individual on-farm energy audits designed to save both money and energy when fully implemented. Approximately 1,000 on-farm energy audit evaluations in 29 states will be funded by $2 million through the Environmental Quality Incentives Program (EQIP) in fiscal year 2010.

New Program Helps Farmers with Media Relations
http://sustainableagriculture.net/blog/nsac-announces-the-farm-and-agriculture-resources-for-the-media-farm-project/?utm_source=roundup&utm_medium=email
The National Sustainable Agriculture Coalition has launched FARM (Farm & Agriculture Resources for Media) (http://sustainableagriculture.net/take-action/farm-and-agriculture-resources-for-media-farm/). This project champions the voice of sustainable agriculture by providing media training and tools for farmers. FARM includes a new three-part NSAC toolkit that helps farmers share their personal and authentic story and strengthen their media connections. The toolkit includes: Media & Public Relations Tool Kit for Farmers; Media Training for Farmers Webinar; and listing on the NSAC FARM Database.

MOSES Releases Updated Organic Certification Guidebook
http://www.mosesorganic.org/certificationguide.html
The Midwest Organic and Sustainable Education Service (MOSES) has released the 4th Edition of their Certification Guidebook (http://www.mosesorganic.org/guidebook.pdf) (PDF/1.2MB). This 32-page guidebook includes answers to general production questions, a discussion on approved materials, and much more. Preview the online edition and print out the answers you need.

North Carolina Food Economy Guide Available
http://www.cefs.ncsu.edu/newsevents/news/2010/0421stateactionguide.html
Building the state’s sustainable local food economy will stimulate economic development and job creation, bolster the viability of local farms and fisheries and help address diet-related health problems, reports North Carolina’s Center for Environmental Farming Systems (CEFS), one of the nation’s most respected centers for the study of environmentally sustainable farming systems. From Farm to Fork: A Guide to Building North Carolina’s Sustainable Local Food Economy (http://www.cefs.ncsu.edu/resources/stateactionguide2010.pdf) (PDF/2.2MB) provides goals and strategies to put North Carolina on the fast track to achieving a sustainable local and regional food system.

Oral History Project Features Sustainable and Organic Agriculture
http://library.ucsc.edu/reg-hist/cultiv/home
“Cultivating a Movement: An Oral History Series on Sustainable Agriculture and Organic Farming on California’s Central Coast” is a newly completed project. This documentary oral history project conducted by the Regional Oral History Project at the University of California Santa Cruz’s University Library includes fifty-eight interviews with farmers, activists, researchers, and educators. It encompasses the 1960s through the present. The project includes transcripts of all of the interviews in full text (PDF) format, along with audio clips from the oral histories, photographs, and additional resources.

Applications Being Sought for Terra Madre
http://www.slowfoodusa.org/index.php/programs/details/terra_madre_2010_application
Terra Madre is an international conference, hosted by Slow Food, that gathers sustainable food producers, farmers, cooks, educators and activists from around the world to connect and share their stories and traditions, as well as their innovative solutions for keeping small-scale agriculture and sustainable food production alive and well. Delegates come from over 150 countries. Applications for U.S. Delegates are being accepted until May 15, 2010.

More Breaking News (http://attra.ncat.org/news)

Funding Opportunities

Yes to Carrots Garden Challenge Fund
http://www.yestocarrots.com/yes-to-garden-challenge.html
Yes To Carrots, the Environmental Media Association (EMA) and Entourage star Emmanuelle Chriqui want to know why YOUR school would love to build or revamp your school garden. One lucky school will win a Yes To Carrots Seed Fund Grant, a celebrity garden mentorship from Emmanuelle Chriqui, and a year’s worth of supplies from Kellogg Garden Products.
Proposals are due May 20, 2010.

Northeast SARE Graduate Student Grant
http://nesare.org/get/graduate-students/
This grant is for graduate students who are researching topics in sustainable agriculture that will serve the interests of farmers and agricultural service providers—extension staff, NRCS personnel, and others in the agricultural community.
Proposals are due June 1, 2010.

Southern SARE Graduate Student Grant
http://www.southernsare.uga.edu/callpage.htm
The Southern Region USDA Program on Sustainable Agriculture Research and Education (SARE) is requesting proposals for Graduate Student research projects that address issues of sustainable agriculture of current and potential importance to the Southern Region and the nation. The Southern SARE Graduate Student Grants in Sustainable Agriculture grants a one-time project maximum of $10,000.
Proposals are due June 1, 2010.

More Funding Opportunities (http://attra.ncat.org/funding/)

Coming Events

Organic Gardening Workshop
http://www.heifer.org/site/?c=edJRKQNiFiG&b=3076295
May 3-6, 2010
Perryville, Arkansas
Learn the basics of certified organic vegetable production. Course covers seed selection, planting in the greenhouse, transplanting seedlings into trays and then into the field, organic fertilizers, weed and pest control, harvest and marketing techniques, irrigation and layout of the land, and small scale equipment for vegetable farming.

Season Extension Field Day
http://swroc.cfans.umn.edu/upcoming/2010/seasonextensionday.pdf
May 6, 2010
Lamberton, Minnesota
Are you interested in learning about low-input methods of growing produce earlier in the spring and later in the fall? Season Extension Day at the University of Minnesota Southwest Research and Outreach Center (SWROC) near Lamberton will highlight a number of topics relating to earlier and later vegetable and fruit production techniques.

CEFS Spring Farm Festival
http://www.cefs.ncsu.edu/2010springfarmfest.html
May 8, 2010
Goldsboro, North Carolina
Join us for this FAMILY EVENT with lots of kid-friendly activities as we celebrate sustainable agriculture and local food and farming in North Carolina. The 2010 Spring Farm Festival will include educational booths and activities, workshops, tours, kids’ activities, a farmers’ market, local food and live music all day.

More Events (http://attra.ncat.org/calendar)

New & Updated Publications

Freeze Protection for Livestock Watering Systems (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/21/freeze_protection_for_livestock_watering

Considerations in Organic Hog Production (first time in HTML)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/16/considerations_in_organic_hog_production

Paddock Design, Fencing and Water Systems for Controlled Grazing (Update)
http://attra.ncat.org/calendar/new_pubs.php/2010/04/08/paddock_design_fencing_and_water_systems_2

Question of the Week

Can you provide me with information on nutrition for my poultry flock, including feeding alternative feeds?
http://attra.ncat.org/calendar/question.php/2010/04/26/can_you_provide_me_with_information_on_n

Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Spanish Newsletter

Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter

Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)

Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.

Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)

ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.

http://www.fda.gov/Safety/Recalls/ucm209925.htm

MiDAS Foods International Recalls Instant Beef Soup Mix And Instant Beef Stroganoff Sauce Mix Because Of Possible Health Risk

Contact:
Richard Elias
(248)544-4574

FOR IMMEDIATE RELEASE - April 27, 2010 - MiDAS Foods International of Oak Park, MI is recalling Instant Beef Soup dry mix and Instant Beef Stroganoff sauce mix 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.

The dry soup mix and dry sauce mix were not distributed for retail sale to consumers. This notice is to make consumers who may inadvertently come across a package of this product aware of the recall. The products were distributed to food service establishments in the states of Florida and Tennessee.

The dry Instant Beef Soup Mix is packaged in brown cardboard cases dimension: 15”x 7.75”x 5.7” with a brown label titled “Instant Beef Soup Mix” and bearing “Code: AS493060”; Mfg. Date: MAR 10, 2010-01 and produced by MiDAS Foods International / American Saucery. The individual units inside the box are 7” x 6.5” white plastic sealed pouches with plain black lettering “Instant Beef Soup” at the top, and the product code “AS493060” in the bottom right of the text.

The dry beef stroganoff mix is packaged in brown cardboard cases dimension: 15”x 7.75”x 5.75” with a white label titled “Instant Beef Stroganoff Sauce” and bearing “Code: AS605010” in the lower right corner.; Mfg. Date: JAN 21, 2010-01 and produced by MiDAS Foods International / American Saucery. There is a single, unlabled clear plastic bag containing the mix inside the box.

No illnesses have been reported to date.

The recall is the result of notification by one of our vendors that a flavor used in the soup mix contained an HVP (hydrolyzed vegetable protein) produced by Basic Food Flavors of Nevada which had the potential to contain salmonella. Although the flavor used in the soup was tested by an independent lab, and found to be negative for the bacteria, we are proceeding with this notice for precautionary food safety reasons.

Although the soup and sauce mixes are not directly available to the public, if you have obtained a box or package of Instant Beef Soup mix or box of Instant Beef Stroganoff Sauce mix as described above, return it to the place you obtained it. Further information may be obtained by calling the manufacturer at (800) 328-8632 M-F between the hours of 9:00 am and 5:00 pm. EST

###

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Page Last Updated: 04/28/2010

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