Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
I need a home remedy for trapping fruit flies or gnats, they are pesky pests. My firend told me of a home remedy involving, water, sugar but I forgt the rest of the recipe, please help!!!!!/Just Asking - seoul62.......
The following website has numerous survival-related links, though some are specific to
Colorado and/or the Denver area.
http://www.denverspiritualcommunity.org/Survival.htm
1. Sliced Steak Pizzaiola
Posted by: “Beth
Ordinary steak takes on an Italian flair in this tasty and easy to
prepare dish - everyone will dig right in!
Sliced Steak Pizzaiola
from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients:
1 tbsp. vegetable oil
1 1/2 lb. beef flank steak
2 medium onions, sliced (about 1 cup)
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
2 cups Prego® Traditional Italian Sauce
Directions:
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef
and cook for 10 minutes or until it’s well browned on both sides. Remove
the beef from the skillet.
Add the onions, garlic and Italian seasoning to the skillet. Cook until
the onions are tender. Return the beef to the skillet. Stir in the
sauce. Reduce the heat to low. Cook the beef for 3 minutes for
medium-rare or to desired doneness.
Slice the beef into thin diagonal slices. Serve with the sauce.
Serving Suggestion: Serve with potatoes roasted with olive oil and
garlic and steamed broccoli. For dessert serve fresh strawberries with
light whipped topping sprinkled with raw sugar.
Serves 6.
Kitchen Clip: You should slice flank steak across the grain, which means
cutting across the fibers of the meat. For most flank steaks, this means
cutting across the width of the steak rather than down the length.
________________________________________________________________________
________________________________________________________________________
2. Grilled Herb Burgers
Posted by: “Beth
Grilled Herb Burgers
from Derrick Riches
http://bbq.about http://bbq.about
Grilled Herb Burgers
1 pound lean ground beef
1 cup breadcrumbs
1 egg
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 talespoon fresh rosemary, chopped
1 tablespoon chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat grill for medium-high heat. In a large mixing bowl, combine
meat, herbs, bread crumbs, lemon juice, salt, and pepper until well
mixed. Split mixture into eight equal portions. Shape into rectangular
patties about 5-6 inches long. Place patties on lightly oiled grill
grate and cook for 8-10 minutes on each side. Remove from heat and serve
on buns or sliced baguette.
________________________________________________________________________
________________________________________________________________________
3. ROASTED CHICKEN PIECES WITH PEARS & GREEN ONIONS
Posted by: “Beth
ROASTED CHICKEN PIECES WITH PEARS & GREEN ONIONS
2 lemons
1 bunch green onions
2 tbs olive oil
Salt and Pepper
4 pounds cut up chicken (8 pieces), skin removed from all but wings
3 ripe but firm pears, each cored and cut into 4 wedges
Heat oven to 450 degrees. Spray jelly roll pan with cooking spray. From
1 lemon, grate 2 tsp peel and squeeze 1 tbs juice. Cut remaining lemon
into wedges. Cut white and light green portion of green onions into 2”
pieces, thinly slice dark green tops. Set aside, lemon juice, lemon
wedges and sliced green onion tops.
In bowl, stir together lemon peel, oil, 3/4 tsp salt and 1/4 tsp ground
black pepper. Add chicken, pears and white and light green onion pieces,
and toss until coated.
Arrange chicken mixture in pan. Roast 30 to 35 min. or until juices run
clear and pears are tender. Transfer chicken mixture to warm platter,
drizzle with lemon juice and sprinkle with green onion tops. SERVE WITH
PAN JUICES AND LEMON WEDGES. Makes 4 servings of Chicken with Pears &
Green Onions.*
Submitted By: Russie-— >^..^<
From: Recipefun Group
________________________________________________________________________
________________________________________________________________________
4. LO MEIN WITH STIR FRY VEGETABLES
Posted by: “Beth
LO MEIN WITH STIR FRY VEGETABLES
8 oz linguine or spaghetti pasta
2 tbs vegetable oil
1 pound ground chicken
Salt
1 clove garlic, crushed with press
2 green onions, thinly sliced (reserve dark green tops for garnish)
10 oz pkg sliced white mushrooms
1/2 small head cabbage, thinly sliced
1 1/2 cups shredded carrots
1/4 cup each water and teriyaki sauce
1 tbs grated peeled ginger
Heat large covered saucepot of salted water to boiling. Add linguine and
cook as label directs.
In skillet, heat 1 tbs oil until hot. Add chicken and 1/8 tsp salt and
cook 5 min. or until chicken is no longer pink, transfer chicken to
bowl.
To drippings in skillet, add garlic, light parts of green onions and
remaining oil, cook 1 min. Stir in mushrooms, cook 5 min. or until
liquid evaporates. Add cabbage, carrots, water cook 5 min. or until
vegetables are tender and cabbage wilts.
In cup, stir teriyaki sauce and ginger until combined. Drain linguine
and add with teriyaki mixture and chicken to vegetables in skillet, cook
2 min. to heat through. SPRINKLE WITH RESERVED GREEN ONION TOPS TO
SERVE. Makes 4 servings of Lo Mein with Stir Fry Vegetables.*
Submitted By: Russie-— >^..^<
From: Recipefun Group
http://groups.yahoo.com/group/all-simple-recipes/
Try a bowl of vinegar and water, the sugar won’t hurt it, they are after rotting fruit or decaying plant matter..
I have learned to put that kind of stuff in a locked plastic bag.
Sometimes you need to deodorize your kitchen sink drains.
Pour a half cup of dry baking soda in the drain, then add a cup of vinegar and it will react and clean as it goes down, wait a few minutes and then run hot water down the drains.
When I have bananas is when I get the fruit fly.
Years ago, I learned that almost all bugs are drawn to lights, in the years that I had a garden and also ducks and geese, I rigged a light up over a wash tub of water, the bugs get stunned in the heat from the light and fall in the water, where the ducks are waiting to eat them.
Be sure the electric light is above the reach of the ducks and geese.
The same principal works in the house, I use the ‘mechanic’s’
lamps from Walmart, has a bowl style reflector, not that expensive, were $6.00 and are higher now, it clips to the cupboard door handle and I set an old pan, or even a paper cup of water on the counter and it catches lots of little bugs.
No, I cannot use any sprays.
If you have house plants, you might want to give them a shower and slowly run lots of water through the pot to wash them out and it is good for the plant, gets rid of the collected salts, etc.
If that does not work, there are many ways already listed in the thread, I have posted them, but did not keep track of them.
Let me know if you need more help and we can ask some of the smart ones that read here.......
Try the vinegar and water, put in enough vinegar that it smells, since they are attracted to spoiled fruits....
Butter Pecan Sauce
1/2 C. butter cubed
1/4 C. sugar
1/4 C. light corn syrup
1 C. heavy whipping cream
1 C. chopped pecans toasted
1/2 t. vanilla extract
vanilla ice cream
In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream.
Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.
Makes 2 cups.
Dorie
http://groups.yahoo.com/group/AllAuthenticSouthwesternAndMexicanRecipes/
Thank you, I will also pass this information along to my younger sister who has the same problem./Just Asking - seoul62......
Posted by: “L. Cloutier”
Crystal Garden
4 T. salt
4 T. water
1 T. ammonia
Charcoal
Colored inks (optional)
Mix salt, water and ammonia. Pour solution over small pieces of charcoal that have been placed in a small bowl. Drop desired color of ink drops on charcoal. Place bowl in an undisturbed place for several days. Crystals will grow more every day. Without colored ink, crystals will be white, This experiment will fascinate kids.
source: LL Teacher
Instead of the colored ink, Bill used the liquid bluing that is sold for the last 200 years to make clothes whiter....
He made this garden every year for the kids.
granny.
A few drops of the bluing in a quart of water, will perk up the color of your hair and make white hair whiter.
granny
Sugarless Cookies
1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8 lb. butter
1 cup whole wheat flour (or pastry flour)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)
Boil dates, raisins and water for 3 minutes, or until
thickened. Add 1/2 stick of butter before cooling. Cool
thoroughly. Add remaining ingredients. Mix well. Drop
by spoonfuls on ungreased cookie sheet. Bake at 375
degrees for 10-12 minutes (depends on your oven).
*~Sandy U.~*
[More than likely this is a WW2 recipe...granny]
Chocolate Chip & Banana Ice Cream Sandwiches
http://bakedchicago.typepad.com
1 16.6 ounce log refrigerated chocolate chip cookie dough (store
bought)
2 pints premium banana ice cream, slightly softened
2 ripe bananas, cut into very thin slices
12 ounces bittersweet chocolate chips
1/4 cup vegetable oil
1 1/2 cups English toffee bits
Preheat oven to 350F degrees. Cut dough into 20 equal sized rounds.
Arrange sliced dough rounds on two baking sheets, spacing evenly.
Using fingertips, press each into 2 1/2 inch round. Bake cookies
until golden, about 11 minutes. Transfer to rack and let cool.
Line baking sheet with foil. Place in freezer. Place one cookie,
flat side up, on work surface. Top with 1/3 cup ice cream, spreading
to the edge. Top with single layer of bananas. Sandwich with
another cookie, press gently to compact. Place on baking sheet in
freezer. Repeat with remaining cookies, ice cream and bananas.
Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches.
Freeze 1 hour.
Place chocolate chips and oil in small glass bowl. Microwave on
medium-high until chocolate is melted, stopping occasionally to stir,
about 1 1/2 minutes. Let stand until cool, about 10 minutes.
Place toffee on plate. Dip 1 ice cream sandwich halfway into melted
chocolate. Lift and quickly shake excess chocolate back into bowl.
Roll dipped edge in toffee. Return to baking sheet in freezer.
Repeat with remaining sandwiches, chocolate, and toffee. Freeze
until firm, about 2 hours.
Harvey
Posted by: “L. Cloutier”
Coconut Pound Cake
Cake:
2 cups sugar
2 cups flour
1/2 t. salt
1 1/2 t. baking powder
5 eggs
1 cup oil
1/2 cup milk
2 t. coconut flavoring
1 can (7 oz) angel flake coconut
Preheat oven to 350. Mix all dry ingredients; Add moist ingredients and coconut. Stir well by hand. Pour into greased and floured 10 inch Bundt pan. Bake 55 minutes.
Glaze: 1 cup sugar
1/2 cup butter
1 cup milk
1 t. coconut flavoring
Combine ingredients in pan and simmer 2 minutes. Spoon over hot cake.
Source: Mrs. Roy M. Smith
Sour Cream Coffee Cake
Posted by: “L. Cloutier”
Sour Cream Coffee Cake
Filling:
1 cup finely chopped walnuts or pecans
3/4 cup sugar
2 T. cinnamon
Coffee Cake:
1 pkg. yellow cake mix (18.25 oz)
1 pkg. instant vanilla pudding mix (3.4 oz)
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
4 eggs
1 t. vanilla
Het oven to 325. Grease a 10 or 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with remaining batter. Stir together all filling ingredients. Set aside. In large mixing bowl, mix all ingredients. Mix on medium speed 2 minutes. Sprinkle bottom and sides of prepared pan with 3/4 cup of the filling mixture. Gently spoon half of the batter into pan. Top with remaining filling mixture. Spoon remaining batter over filling. Bake at 325 for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove form pan; cool completely on rack. To store, wrap tightly in plastic wrap. Flavor increases overnight. Makes 16 servings.
Source: Unknown
1940 Crystallized Rose Petals
Posted by: “L. Cloutier”
1940 Crystallized Rose Petals
1 pound rose petals
1 pound sugar
Water
Choose red or pink rose petals one by one until you have a pound. Put the flowers in water and let it drain off while you make a fine sugar syrup, equal in amount to the flowers. Put rose petals in syrup and let the mixture boil up 5 to 6 times. Then remove it form the fire, and let it stand until the sugar forms a coating around the flowers. Drain the excess syrup off and separate each petal so they will dry. Keep in a cool dry place. You can do this with Parma violets, too. Bake in 1940 a curious gardener set out to find a way to eat the fragrant and beautiful roses he grew. He found the answer in an old cookbook. By crystallizing the petals like you do with orange rind, he got an unusual confection. Be sure to use petals that have not been sprayed with insecticide.
Source: Unknown
BAsic Turkey Stock for the freezer
Posted by: “L. Cloutier”
Basic Turkey Stock for the Freezer
6 whole cloves
1 onion, peeled
1 leftover cooked turkey carcass, broken into pieces
2 carrots, chopped
2 stalks celery, chopped
6 whole peppercorns
4 sprigs fresh parsley
1 bay leaf
1 t. dried thyme leaves
cold water to cover carcass, about 12 cups
Stick cloves in onion. Place in large stainless steel pan along with turkey carcass, carrot, celery, peppercorns, parsley, bay leaf and thyme. Add water to cover. Bring to a boil. Reduce heat, simmer, uncovered for 1 1 /2 hours, skimming any froth that rises to the surface. Set fine mesh sieve over large container. Ladle stock into sieve, leaving behind dregs. Remove meat from carcass and save for another use. Discard bones, vegetables and bay leaf. To freeze; let stock cool. Refrigerate. Discard congealed fat on surface. Ladle into freeze containers. Seal, label and date. Freeze for up to 4 months. To serve: Thaw stock in microwave or in refrigerator overnight. Makes about 12 cups
Source: Freeze It!
Chili Con Queso
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and
pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to
heat for several minutes stirring continuously. Serve warm with tortilla
chips. You may substitute any kind or pepper for the jalapeno like serrano
or Anaheim depending on how hot you like you would like the dip to be.
Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero
pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk instead of the cream.
*~Sandy U.~*
Grilled Chicken with Pico de Gallo
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting
all the way through. Place chicken in a baking dish. Add olive oil, salt and
pepper and marjoram. Marinate for about an hour in the refrigerator. Remove
from marinade and grill over charcoal or gas grill slit side down first.
When chicken is done place some cheese in each slit and continue to grill
until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible
before serving. Do not refrigerate because of the tomatoes. As with the dip,
the type of pepper you use in this dish will determine how hot and spicy the
Pico de Gallo is. We list roma tomatoes because they are traditional to this
recipe. If you have fresh tomatoes you should certainly use them instead.
The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don’t
mess with perfection.
*~Sandy U.~*
Cornbread Dressing
2 medium onions, chopped
2 small bunch celery with leaves, chopped
1/2 bunch parsley, chopped
1/2 cup butter
4 t. poultry seasoning
1 t. salt
1/4 t. pepper
1 t. sage
1 (10 inch) skillet cornbread
4 to 5 leftover biscuits or slices white bread
4 to 6 cups turkey or chicken broth
Preheat oven to 400. Sauté onion, celery, and parsley in butter until tender. Combine seasonings and coarsely crumbled bread. Add onion mixture and enough broth to make dressing moist. Bake in greased 3 quart casserole for 25 minutes. Serves 12 to 15. Chopped pecans, sautéed mushrooms or cooked pork sausage may be added to dressing if desired.
Source: Mrs. John Mallett Barron
Posted by: “L. Cloutier”
Sugar Crust Bacon
1/2 pound sliced bacon
1/2 cup packed brown sugar
1 t. ground cinnamon
cut bacon slices in half crosswise. Let bacon come to room temperature. Combine sugar and cinnamon. Coat each bacon slice with sugar mixture. Twist bacon slices and place in shallow baking pan. Bake in 350 oven for 15 to 20 minutes or until crisp and sugar is bubbly. Watch closely, sugar burns easily. Drain well. Place cooked bacon on foil to cool. Serve at room temperature. Serves 8
Posted by: “jacqueline
Chocolate Covered Oreo Cookie Cake
Cake:
1 pkg devil’s food chocolate cake mix
Glaze:
4 squares Baker’s Semi-Sweet Baking Chocolate
1/4 c. butter, cut up (1/2 stick)
Filling
1 pkg. (8 oz) cream cheese, softened
1/2 c. sugar
2 c. cool whip
20 oreo cookies, crushed
Cake:
Follow package directions. Bake cake on 350°. Cool in pan 5 minutes.
Invert onto wire rack and cool completely (2 round 9” pans).
Glaze:
Melt chocolate in microwave. Stir in butter until well mixed. Set
aside (uncovered) to slightly thicken (5 min.)
Filling
Beat cream cheese and sugar in large bowl until well mixed. Gently
stir in cool whip and crushed cookies.
Place one layer of cake, top side down, on cake platter. Spread
filling all over. Set 2nd layer of cake onto filling gently, top side
up. Spread melted chocolate all over top of cake only. Refrigerate.
1 deep dish pie crust shell
1/2 cup packed brown sugar
1/2 cup water
2 T. butter
1 T. cornstarch
1 t. ground cinnamon
1/4 t. salt
4 cups sliced peeled cooking apples
1 T. lemon juice
1 slightly beaten egg
1 cup canned pumpkin
1/2 cup sugar
1/2 t. ground ginger
1/8 t. ground cloves
1/4 t. salt
1 small can (5.33 oz) evaporated milk
If desired transfer frozen pie shell to glass or ceramic pie plate. Prebake unpricked pie crust in 450 oven for 6 minutes. Remove form oven. Reduce temperature to 375. In medium pan, combine brown sugar, water, butter, cornstarch, cinnamon, and 1/4 t. salt. Cook and stir over medium heat until mixture comes to boiling. Stir in sliced apples. Cover and cook for 5 to 6 minutes or until apples are crisp tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread apple mixture in bottom of partially baked pie crust. In mixing bowl, combine egg, pumpkin, sugar, ginger, cloves and the remaining 1/4 t. salt. Mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apple layer. Bake in 375 oven for 40 to 45 minutes or until knife inserted off center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream, if desired.
Source: Unknown
Posted by: “jacqueline
Pork Stir fry
2 cups minute rice uncooked
1/4 cup Kraft Zesty Italian dressing
1 lb pork tenderloin, cut into thin stirps
1 cup thin red pepper strips
2 cups fresh sugar snap peas or snow pea pods
3/4 cup diagonally sliced green onions
3 Tbs soy sauce
1 tsp cornstarch
1/2 tsp ground ginger
Cook rice as directed on package
Meanwhile heat dressing in large skillet on med high heat. Add meat;
cook & stir 2 min. Add peppers & peas; cook 3 min. stirring
frequently. Add onions; cook & stir 1 min
Mix soy sauce, cornstarch & ginger until well blended. Add to meat
mixture in skillet; cook 1 min or until sauce thickens stirring
frequently serve over rice.
http://groups.yahoo.com/group/SimpleMeals/
You are welcome, and I hope you will join in the thread, you will be welcome, LOL, questions or the answers are both needed.
http://www.aussurvivalist.com/retreatsecurity.htm
Physical Retreat Security
Providing adequate defensive measures must be given priority in the planning and development of any survival retreat. The threat of incursions by refugees and/or armed gangs is real and prudence requires that efforts are applied to minimize their potential for harm.
In this paper an ‘event’ is any disaster, natural or man-made, in which there has been a complete national (and international) breakdown in society, law and order. The use of ‘booby traps’ in any other situation is undoubtedly illegal.
The approach I have chose is based on the ‘onion theory’ in that there are several ‘layers’ of defence which must each be overcome for an invader to reach the ‘core’ of your retreat.
The suggestions are based on three central ideas: camouflage, misdirection and practicality. Whilst it is recognised that a retreat could be styled as a pillbox, bunker or fortress the needs of pre-event living suggest these are not practical, nor probably comfortable. The suggestions are designed to be relatively cheap and easy to implement (particularly if done at the design stage), enable a small group to defend from a larger number of aggressors and not be immediately evident to anyone visiting prior to an event.
He continues with wild and excellent ideas...........
http://www.aussurvivalist.com/default.htm
TEOTWAWKI (The End Of The World As We Know It)
The following graph shows our current opinion as to the possible causes and likelihood of a major catastrophe in the next ten (10) years. However, if there is one thing we do know it is that when something does happen it will probably be something completely unexpected and totally out of left field. The graph is just a guide to what sort of things are on our own personal radar.
Climate Change 87%
Natural Disasters 60%
Economic Collapse 77%
Natural Pandemic 59%
WMD Event 10%
World War III 45%
Asteroid Impact 0.5%
Ever read about the Maunder Minimum? We could call the next one the TEOTWAWKI Minimum:
http://www.freerepublic.com/focus/f-news/2086474/posts
http://beingfrugal.net/2008/09/15/edible-landscaping-for-beginners/
Edible Landscaping for Beginners: Part One
Posted by Lynnae on September 15, 2008
Note: an excellent article on getting started and the comments are worth reading........
granny
Hello, welcome.
I read the thread, thanks for the link.........
LOL, I refuse to worry about sun spots, cooling or heating.
Do I have to admit that I almost wish for cooling, so we can laugh at the liberals “global warming/al’a gore”.
“TEOTWAWKI Minimum:”, LOL, why not, it sounds impressive and no one will ever be able to spell it.
I make light of it, as I don’t think they really know what it all means, they “form opinions” and then must defend them.
I thought the list of fears was interesting, when we fear the climate more than we do a bomb, we are in trouble.
75 Frugal Hacks:
http://beingfrugal.net/2008/01/31/frugal-hacks-for-your-home/
Good list of tips to save money, in day to day living.
http://www.freerepublic.com/focus/f-news/2087039/posts
Quality Watchdog Cancels Inspection Exemptions For Food Producers
China View ^ | September 17, 2008 | Xinhua
Posted on Sunday, September 21, 2008 6:42:44 AM by JACKRUSSELL
(BEIJING) — In the wake of the contaminated baby milk powder scandal, Chinese quality watchdog on Wednesday cancelled all kinds of national inspection exemptions previously given to food producers.
Sounds great. Though I might try baking it on top of my stove in a cast iron skillet with lid. Thanks!
You are welcome, let us know how it comes out.
Posted by: “iluvrecipes40”
Homemade Crisco Whole Wheat Pancake Mix
Prep time: 25 min
Cook Time: 10 min
Yield: 13 1/2 cups mix
Ingredients:
PANCAKE MIX
8 cups Pillsbury BEST® All Purpose Flour, sifted
2 cups Pillsbury BEST® Whole Wheat Flour
1 cup nonfat dry milk powder
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups Crisco® All-Vegetable Shortening
OR 2 sticks Crisco® All-Vegetable Shortening Sticks
PANCAKES
Crisco® Original No-Stick Cooking Spray
1 large egg
1 cup water
Preparation Directions:
1. COMBINE flours, milk powder, baking powder, sugar and salt in a
large bowl. Cut in shortening with pastry blender or 2 knives until
mixture resembles coarse crumbs. Store in covered container up to 6
weeks at room temperature.
TIP To measure, stir mixture lightly. Spoon into measuring cup.
Level.
PANCAKE PREPARATION
1. SPRAY griddle or skillet with no-stick cooking spray. Heat over
medium high heat.
2. BEAT together egg and water in a medium mixing bowl. Stir in 2
cups Homemade Crisco Whole Wheat Pancake Mix. Whisk until smooth.
3. POUR 1/4-cup batter for each pancake onto hot griddle to form 4-
inch pancake. Cook 2 to 3 minutes, turning when edges look cooked and
bubbles begin to break on surface. Continue to cook an additional 1
1/2 to 2 minutes or until golden brown.
Messages in this topic (2)
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
http://groups.yahoo.com/group/cookingandbakingmixes/
Lemon Cookies
Posted by: “Tala”
Refreshing! A great lemon cookie treat made easy with cake mix and
frosting. They’re great with lemonade on a hot summer day.
Prep Time:30 min
Start to Finish:45 min
Makes:2 1/2 dozen cookies
1 box Betty Crocker® SuperMoist® lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Whipped or Rich & Creamy lemon frosting
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In
large bowl, beat cake mix, shortening, butter and egg on medium speed
about 2 minutes or until blended.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls
2 inches apart.
3. Bake 9 to 12 minutes or until light brown around edges. Cool 1
minute; remove from cookie sheet; cool completely. Frost with
frosting. Store covered.
Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8
inch thick on lightly floured surface with cloth-covered rolling pin.
Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8
minutes or until light brown around edges.
www.internationalcookingportal.com
Get recipes and money-saving tips at http://www.CheapCooking.com. Free newsletter, recipes, and much more.
http://groups.yahoo.com/group/cheapcooking/
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