Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

I used the Kern’s Nectars Strawberry Flavor.

It has Strawberry juice but also high fructose corn syrup. I tell you that this recipe almost jelled in the pot by the time the sugar was all dissolved. I did not even bring it back to a rolling boil after adding the sugar because i was afraid I would get a stiff mass.

The label showed the corn syrup and added citric acid. just glad I did not add any lemon juice.

STRAWBERRY JELLY
3-1/2 cups Kern’s Strawberry Nectar
4-1/2 CUPS SUGAR
1 PKG Ball Brand Pectin

Add the pectin to the juice in your pot. Stir over heat until pectin dissolved and product co mes to a full rolling boil.

When I do this I boil for 1 minute.

Add sugar all at once. Stir carefully and quickly to dissolve sugar. Bring to a full rolling boil while stirring the whole time.

I did not get any foam in this recipe. I suspect due to the high frustose cornsyrup that was added into the juice from the manufacturer.

I also did not let to get to a rolling boil as it said. If I had i would have had strawberry candy and not jelly.

It set up rather quickly when I poured it in the jars.

WATER BATH product 10 minutes. Remove to a towel and let cool.
Ruth...

Spiced Peach Jam

4 cups crushed peeled peaches (save stones)

4 Tbsp. water

3 cups sugar

1/2 tsp whole cloves

1/4 tsp whole allspice

1/2 cinnamon stick

Combine peaches and water.

Cook gently for 10 minutes.

Add sugar, and slowly bring to boiling, stirring until sugar dissolves.

Put spoices and peach stones into cheesecloth and tie together.

Add to peaches.

Cook rapidly till thick, about 15 minutes, stir to prevent scorching.

Remove from heat.

Remove spice bag.

Pour into hot sterilized jars and seal.

Yields about 3 half pints.

Process BWB 5 minutes under 1000ft/10 minutes over 1000ft

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

1. Barbecue Beef and Baked Bean Chili
Posted by: “buckeye2540”

Barbeue Beef and Baked Bean Chili

1 tablespoon vegetable oil
3 slices bacon, chopped
2 lbs coarsely ground sirloin
3 tablespoons chili powder
1/2 tablespoon cumin
fresh ground black pepper
2 medium onions, chopped
2 garlic cloves, chopped
1 (15 ounce) can pinto beans, drained and rinsed
3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1-1 1/2 cup beer, such as Budweiser (or you can use beef broth)
1 cup chili sauce
salt, to taste
2 1/4 cups biscuit mix (recommended brand Bisquick)
2/3 cup milk
4 scallions, chopped (green parts only)
2 cups yellow cheddar cheese, grated and divided

Preheat oven to 450°F

Preheat a heavy bottomed pot over medium heat with vegetable oil and
brown the bacon until crisp.

Remove to a paper towel-lined plate to drain, leaving the fat in the
pot.

Add the sirloin to bacon drippings in the pan, using the back of a
wooden spoon or a potato masher to break it up while it browns.

Season with the chili powder, cumin and ground black pepper.

Add the onion and garlic, and cook until softened, about 7-8 minutes.

Add the beans, brown sugar, Worcestershire and beer, and cook 5
minutes.

Add the chili sauce and season with salt to taste.

While the chili is simmering away, mix up the biscuit mix with milk,
scallions, and half of the cheese.

Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and
bake 10 minutes.

Top with remaining cheese and cook for 3 more minutes.

A few minutes before serving, add the reserved bacon back to the pot
and stir to combine.

Serve the chili ladled into bowls with a cheesy biscuit on top.

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2a. Frying Mix
Posted by: “bakinglist_owner”

Frying Mix

2 cups all-purpose flour
2 cups cracker meal
1 cup white cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1/2 cup powdered milk

Blend all dry ingredients together. Then mix in oil thoroughly. Mixture
should resemble pie crustbefore liquid is added. One-fourth teaspoon
garlic salt may be substituted for 1/4 teaspoon salt. One teaspoon
poultry seasoning may be added, if desired. Store unused portion in a
sealed container.

For fish: Eliminate 1 cup cracker meal and the white corn meal. Add 2
cups yellow corn meal.

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3a. Italian Mocha Beverage Mix
Posted by: “bakinglist_owner”

Italian Mocha Beverage Mix

1/2 cup instant coffee
1/2 cup granulated sugar
2 1/4 cups nonfat dry milk
1/4 cup cocoa powder

Mix thoroughly and put into a blender a couple cups at a time and blend
to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water,
or less, to suit your own taste.

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4. Blue Cheese Burgers
Posted by: “Vergie”

Blue Cheese Burgers

1 pound ground beef
salt and pepper
1 tsp Worcestershire sauce
4 Tbs blue cheese, more or less
1/4 cup red wine
Mix together the beef, salt, pepper, and Worcestershire sauce. Form
patties and tuck the blue cheese into the middle, surrounded by ground
beef.

Pour the wine into a shallow dish and lay the patties into the wine to
soak 10 minutes or so.

Cook the burgers in a frying pan over medium high heat until done.

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5. Easy Cheese & Onion Biscuits
Posted by: “Vergie”

Easy Cheese & Onion Biscuits
Great with barbecue

4 cups Bisquick
1-1 1/2 cup milk
1 ounce Lipton Onion Soup Mix
2 cups Velveeta cheese, chopped finely

Mix all ingredients, drop by spoonfuls onto ungreased cookie sheet.

Place in center of oven and cook at 425 degress until tops are golden
brown, approximately 20 minutes.

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6. Bountiful Bean Soup Mix
Posted by: “bakinglist_owner”

Bountiful Bean soup Mix
1 lb. dried red kidney beans
1 lb. dried black beans
1 lb. dried red lentils
1 lb. dried brown lentils
1 lb. dried pinto beans
1 lb. dried baby limas
1 lb. yellow split peas
1 lb. cow peas
1 lb. dried chick peas
1 lb. green split peas

In a 4 quart saucepan, heat 1 quart of water and 2 cups bean mixture
to boiling, boil 2 minutes. Cover and remove from heat, let soak 1
hour. Drain thoroughly. Wash saucepan, fry 1/4 lb. bacon chopped over
medium heat until crisp, discard all but 2 tablespoons fat or omit
bacon and fry 1/4 lb. sliced kielbasa in 2 tablespoons butter. Add 1
carrot, peeled and chopped, clove garlic, finely chopped. Cook over
medium heat until vegetables are soft. Add 6 cups water, 1 bay leaf
and drained bean mixture to bacon mixture. Cover and heat to boiling
over high heat. Reduce heat to low and simmer 1 1/2 hours. Add salt
and pepper to taste. Remove bay leaf before serving. Makes 8 cups of
a delicious fiber soup. Makes 11 (1 pint) jars.

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7. Cheese and Pepper Muffin Mix
Posted by: “buckeye2540”

CHEESE AND PEPPER MUFFIN MIX
Printed from COOKS.COM

Cheese and Pepper Muffin Mix

A nice gift - put dry mix in a pretty container and attach recipe.

2 1/2 c. all-purpose flour
1/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. red pepper
1/2 c. grated Parmesan cheese
1/3 c. cultured buttermilk powder
1 tbsp. dried shredded green onion
1 1/2 to 2 tsp. dried red pepper flakes

Combine all ingredients; stir in an airtight container in a cool, dry
place. Yield: 4 cups.

DIRECTIONS FOR

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8. Freezer Apple Pie Filling
Posted by: “iluvrecipes40”

Freezer Apple Pie Filling

6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice

Wash, peel, core and slice apples. Place apples in soaking solution (1
tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent
darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into
sugar mixture. Let stand until juice begins to thicken. Place 2 pints
of apple mixture into freezer container. Seal and freeze.

TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry.
Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.

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9. Correction: Cheese and Pepper Muffin Mix
Posted by: “buckeye2540” buckeye2540@yahoo.com buckeye2540
Date: Tue Sep 23, 2008 2:22 pm ((PDT))

I didn’t get the whole recipe on the last post.
CHEESE AND PEPPER MUFFIN MIX

A nice gift - put dry mix in a pretty container and attach recipe.

2 1/2 c. all-purpose flour
1/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. red pepper
1/2 c. grated Parmesan cheese
1/3 c. cultured buttermilk powder
1 tbsp. dried shredded green onion
1 1/2 to 2 tsp. dried red pepper flakes

Combine all ingredients; stir in an airtight container in a cool, dry
place. Yield: 4 cups.

DIRECTIONS FOR RECIPE GIFT CARD:

2 eggs
1 1/2 c. water
1/4 c. vegetable oil

Place muffin mix in a large bowl; make a well in center of mixture.
Combine eggs, water and oil, add to dry ingredients, stirring just
until moistened. Spoon into greased muffin pans, filling 3/4 full.
Bake at 400 degrees for 20 minutes. Remove from pan immediately.
Yield: 2 dozen.

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10. Make Ahead Microwave Burritos
Posted by: “buckeye2540”

Make Ahead Microwave Burritos

1 lb. ground beef
1 pkg. taco season mix
1 can refried beans
Grated Cheddar cheese
Burrito shells
Plastic wrap

Brown meat, drain and use taco mix as directed. Stir in refried beans
and heat. Remove from heat and cool slightly. Heat each shell between
paper towels for 10 to 15 seconds until easily folded.
Spoon meat mixture into center of shell, sprinkle on cheese fold two
short sides in and roll to seal completely. Wrap individually and
freeze.

When someone wants a burrito, simply remove 1 from freezer, open wrap
slightly and heat 1 to 1 1/2 minutes. Turn over and heat another 1 to
1 1/2 minutes. Great for kids.

.

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

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

Curry Sauce
Posted by: “Dorie”

Curry Sauce

2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 tablespoon curry paste
1 teaspoon red pepper flakes
Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Dorie
http://groups.yahoo.com/group/All-AsianRecipes-Exchange/

Cong Chao Mian - Fried Egg Noodles With Spring Onions
Posted by: “Richard

Cong Chao Mian - Fried Egg Noodles With Spring Onions

400 g fine fresh egg noodles
1 teaspoon salt
8 spring onions/shallots very finely chopped
2 tablespoons peanut or vegetable oil

BLACK VINEGAR DIP

1 teaspoon very finely chopped garlic
1/3 cup Chinese black vinegar

SUBSTITUTES

Instead of fresh egg noodles — use 400g fresh wheat flour noodles or
300 g fine dried wheat flour or egg noodles — simmer the dried
noodles until cooked about 3 minutes
Balsamic vinegar can replace Chinese black vinegar

Bring a large saucepan of water to the boil and add the noodles. Boil
uncovered until just cooked about 1 minute. Tip the noodles into a
colander, drain and rinse with running water. Drain again. Line a baking
dish with a clean tea towel. Spread the noodles on top and leave to cool 30
minutes. sprinkle evenly with the salt and spring onions. Use the edges of
the tea towel to shape the noodles into a circle that will fit in a 30cm
frying pan. Make the black vinegar dip by combining the garlic and vinegar
in a small bowl, then divide between four small sauce bowls. Heat 1
tablespoon oil in a 30cm frying pan. When hot, add the noodles and press
down with a wok spatula to compact them slightly. Reduce the heat to low
and cook until the underside is brown, about 10 minutes. Slide the noodles
onto a plate. Heat the remaining oil, in the pan then return the noodles to
the pan. And cook until the underside is brown 8-10 minutes. Slide onto a
serving dish and serve hot with the black vinegar dip.

China - This unusual Cantonese noodle dish is cooked in a frying pan rather
than a wok, and the noodles are compacted into a type of cake very much
like the famous Swiss potato cake, or rosti. The noodles flavored simply
with spring onions and eaten with tangy Chinese black vinegar are ideal as
part of a Chinese meal; you could double the amount if you wish to serve
them as a main dish.

Messages in this topic (1)

http://groups.yahoo.com/group/world-recipe-fiesta/

http://www.bestapples.com/recipes/

I live in Washington state and we are known as the apple capital of the world. so here is a website for apple recipes.I hope this helps you .
Chrstine

1. Cherry tomatoes with Ricotta cheese
Posted by: “Patty”

POMODORINI CON RICOTTA
Cherry tomatoes with Ricotta cheese

16 cherry tomatoes
1/2 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
salt and freshly ground black pepper to taste
8 oz fresh Ricotta cheese
8 fresh basil leaves, torn in half

Wash the tomatoes and dry with paper towels .. Use a sharp knife to slice
off a “lid.” Set the lids aside .. Using a small teaspoon, carefully remove
the pulp and reserve. Leave the tomatoes upside down to drain for 15 minutes
.. In a bowl, mix the oil, garlic, salt, pepper, cheese, and enough of the
tomato pulp to make a smooth cream. Don’t add all the tomato at once as it
may make the cream too liquid .. Stuff the tomatoes with the filling. Place
half a basil leaf on each and cover with a “lid.” Chill in the refrigerator
for about 30 minutes before serving.
Serves. 4· Prep: 10 min. + 30 min. to chill· Level: 1

Reader’s Digest The Encyclopedia of Italian Cooking

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2. Fried tomatoes
Posted by: “Patty”

POMODORI CROCCANTI
Fried tomatoes

8 large green tomatoes
1/4 cups all-purpose flour
5 eggs, beaten to a foam
1/3 cup beer
2 cups fine dry bread crumbs
2 cups oil, for frying
salt to taste

Rinse the tomatoes and cut in 1/2-inch thick slices .. Place three bowls
side by side and fill the first with the flour, the second with the beaten
eggs and beer, and the last with bread crumbs .. Dredge the tomatoes in the
flour, coat well, and shake off any excess. Place in a single layer on paper
towels .. Dip the slices in the egg, drain, and pass to the bowl of bread
crumbs. Dip in egg again, then return to the bread crumbs .. Heat the oil to
frying point in a 12-inch skillet. . Fry the tomatoes in batches for about
10
minutes, turning frequently, until golden brown. Fry all the tomatoes in the
same way .. Drain on paper towels. Sprinkle with salt and serve hot.
Series. 4· Prep. 10 min. . Cooking. 30 min. Lellel: 1

Reader’s Digest The Encyclopedia of Italian Cooking

http://groups.yahoo.com/group/TOMATO-RECIPE/

I use the relish recipes that call for cukes and just sub with zucchini. I
have some family favorite relish recipes and it works great!

Here is one I make all the time and its soooooo good!

Zucchini-bell pepper sweet relish

Set over night:
12 c grated zucchini, if zucchini is large take out seeds.
4 large onions grated
5 T salt

Next day put in large pan or dutch oven:
4 to 5 green bell peppers, chopped
2 1/4 c vinegar
4 C sugar
1 teas. turmeric
1 teas. nutmeg
1 teas. mustard, dry
2 Tbl. celery seed
1/2 teas. pepper

Start cooking above then when it gets cooking add the zucchine/onion mix by
lifting it out of salt water or just draining.
Cook 30 minutes. Cool. Put it thru the food processor to desired texture and
pour back in pan. Heat to boil. Pack into hot sterilized jars. Makes 6 or 7
pints.

My modifications: I use the food processor to chop/slice the zucchini and
the slicer for the onions. I kind of layer it with salt and then cover and
sit overnight on the counter.

hubby likes it sweeter so I put in extra cup of sugar in his. I like to use
part red peppers to give it color. If I have yellow peppers or yellow
zucchini I like that for color also. After I cook it and put it in the food
processor, I pulse until I get the texture I like. I want the red pepper to
show, so it’s just a little course. The grocery was completely sold out of
celery seed, so I used mustard seed. I can’t taste the difference. Lastly, I
add a couple cloves of garlic. Garlic makes everything better.

Boiling water bath for 20 minutes.

Terri

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

BTTT.

http://www.abovetopsecret.com/forum/thread393772/pg1

Joya, look at post #5802 link.

= = =

Granny, I have known hard times were coming for ten years now and have been preparing.

But, I don’t feel ready.

Survival Diet For Pennies

Having enough food to survive any disaster situation is much easier than many would have you believe. Most notably the people that run websites and advertise on the radio selling survivalist packages which contain pre-packaged food. They charge hundreds or thousands of dollars for these packages and it’s simply not needed if we are in fact talking about “surviving”.

Being involved in powerlifting for many years I’ve built up an extensive list of items that are useful to me for various reasons; gaining weight usually. It’s easy to pick out a few that would be most convenient and most valuable to me in an emergency.

Firstly, to survive, one only needs ~500 calories; assuming you’re waiting for the crisis to be over and not hunting for food or otherwise being active. If you do need to be mobile and ready to act for whatever reason, the general rule is ~1350 calories for a grown man and ~1000 for a woman.

You don’t need anything fancy and you don’t even need to be all that nutritious either as a bare minimum. Even for extended periods the human body is quite amazing at utilizing what little value food contains.

Meal 1 -
[1 Cup] Rice - 250 Cal / 45g Carbs / 5g Pro / 2g Fat
[2 Tablespoons] Peanut Butter - 200 Cal / 16g Fat / 8g Pro
[35g Serving] - Protein Isolate Powder 31g Pro / 130 Cal

580 Calories / 45g Carbs / 44g Protein / 18g Fat

Meal 2 -
[1 Cup] Rice - 250 Cal / 45g Carbs / 5g Pro / 2g Fat
[2 Tablespoon] Flaxseed Oil - 240 Cal / 28g Fat / 4g Saturated Fats
[35g Serving] - Protein Isolate Powder 31g Pro / 130 Cal

620 Calories / 45g Carbs / 36g Protein / 34g Fat

Total: 1200 Calories / 90g Protein / 80g Carbs / 52g Fat

Two tablespoons of PB contains about 8 grams of protein/200 calories, the same protein as 1oz of turkey. Keeping some nuts somewhere where they will stay fresh is a good idea too, my personal favorite are pecans because they are so loaded with good stuff (maybe not if you’re trying to lose weight lol). [1 Cup] Pecans - 850 Cals / 85g Fat / 16g Carbs / 12g Pro. You could eat just 1 cup of pecans and live to see another day with no trouble if need be

Another great idea is keeping some high grade whey isolate protein powder on hand. My personal choice is Bio-X Xtreme Power Whey Isolate. This brand is exceptionally easy to mix so you don’t need to worry about a blender when there’s no power. There’s 65 servings in a 5lb bucket, that’s a 1 month supply of protein for your survival diet, plus it (almost) never goes bad.

Flaxseed oil is a cheap, quick and easy way to get yourself some high quality fats that your body needs. Usually you get them from a variety of foods but in a situation where practicality takes priority over taste and preference, nothing is more concentrated. A few tablespoons in your protein drink and you can’t even taste it. Flax is also good for cleaning out the ol bowels and when you’re running from a legion of undead zombies the last thing you want to worry about is crapping your pants with 3 weeks worth of backed up food... Well I’d be concerned about it

Nothing I can think of is a cheaper source of complex carbs than rice (brown = best), as long as it’s not highly processed and refined. The secret is to not overcook it or you will remove all the nutrients. In a survival situation, even leaving it on the hard side when cooking is best to retain as much as possible. Pick up a massive 50kg bag from Costco or Sams for nothin.

Finally, since fruits and veggies are impractical unless you grow your own, you will need a good multivitamin to stay healthy since the foods I listed are pretty weak in that respect; you would likely get scurvy quite quickly (YAR!). Also pickup some stand alone Vit C chewables, there’s not enough in the multi’s to protect from scurvy when you have no other natural Vit C source. You can buy tubs of 1000+ for like 10 dollars at Costco.

Well there you have it. All that is needed to prepare any of this is a pot for the rice, doesn’t get any simpler or cheaper folks. Plus, now you don’t have to kill and eat your neighbor; tell him he owes me one.

http://www.abovetopsecret.com/forum/thread393772/pg1

1. Toy Police Cars Recalled by TCB Imports Due to Violation of Lead Paint

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207

FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-412

Firm’s Recall Hotline: (888) 674-5497
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Toy Police Cars Recalled by TCB Imports Due to Violation of Lead Paint Standard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Toy Police Cars

Units: About 3,000

Importer: TCB Imports, of Vernon, California

Hazard: The red paint on the toy cars contains excess levels of lead, violating the federal lead paint standard.

Incidents/Injuries: None reported.

Description: This recall involves toy police cars with a friction function. When the toy car is pushed forward, the car builds momentum. When released, the car moves forward on its own. The cars were sold in red/white and purple/white color combinations. The cars measure 8 inches by 4 inches by 4 ½ inches. Item number TF820 is printed on the product’s packaging.

Sold at: Dollar and discount stores nationwide from May 2008 through August 2008 for about $1.

Manufactured in: China

Remedy: Consumers should immediately take this toy away from children and return it to the store where purchased for a refund.

Consumer Contact: For additional information, contact TCB Imports, Inc. at (888) 674-5497 between 9 a.m. and 5 p.m. PT Monday through Friday, or visit the firm’s Web site at www.tcbimports.com

To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08412.html

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2. Four-Wheeled Ride-On Vehicles Recalled by Razor USA Due to Throttle Controller Defect

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207

FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-410

Firm’s Recall Hotline: (800) 813-3155
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Firm’s Media Contact: (866) 266-8007

Four-Wheeled Ride-On Vehicles Recalled by Razor USA Due to Throttle Controller Defect

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Razor® Dirt Quad Electric Powered Ride-On Vehicles

Units: About 30,000

Importer: Razor USA LLC, of Cerritos, Calif.

Hazard: The control module for the throttle can fail and cause the electric ride-on vehicle to unexpectedly surge forward, posing a risk of injury to the user or a bystander.

Incidents/Injuries: Razor has received 60 reports of the vehicles unexpectedly surging forward, including two reports of injuries.

Description: This recall involves Razor® Dirt Quad electrically powered ride-on vehicles. Product ID numbers included in the recall begin with 103110-01 or 103110-02. The product ID numbers are located on the bar code affixed to the right step of the vehicle, on the charger and on the retail packaging. Product ID numbers beginning with 103110-03 or later are not included in this recall.

Sold by: Authorized dealers nationwide from August 2006 through September 2007 for about $400.

Manufactured in: China

Remedy: Consumers should immediately stop using the product and contact Razor for a free replacement controller.

Consumer Contact: For additional information, contact Razor USA at (800) 813-3155 anytime, or visit the firm’s Web site at www.razor.com/recall

To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08410.html

**************************************************

3. Razor USA Recalls PowerWing Three-Wheeled Scooters Due to Laceration Hazard

NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207

FOR IMMEDIATE RELEASE
September 25, 2008
Release #08-409

Firm’s Recall Hotline: (800) 314-9870
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Firm’s Media Contact: (866) 266-8007

Razor USA Recalls PowerWing Three-Wheeled Scooters Due to Laceration Hazard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: Razor® PowerWing(tm) Three-Wheeled Scooters

Units: About 103,000

Importer: Razor USA LLC, of Cerritos, Calif.

Hazard: The undersides of the foot platforms can have sharp edges, posing a laceration hazard to children.

Incidents/Injuries: Razor has received 10 reports of Achilles tendon or ankle lacerations, including four consumers who required tendon surgery and three who needed stitches.

Description: The PowerWing is a three-wheeled scooter, which was sold in either black or silver. The recall includes products with serial numbers beginning with:

Y0708 | Y0709 | Y0710 | Y0711 | Y0712
Y0801 | Y0802 | Y0803 | Y0804 | Y0805
Y0806 | Y0807 | Y0808

The serial number is located on the bottom of the scooter near the front wheel. Products with an oval sticker next to the serial number with a “V” followed by any letter (example VE, VF, VG, etc.) are not included in the recall.

Sold by: Authorized retailers nationwide and online from October 2007 through September 2008 for about $100.

Manufactured in: China

Remedy: Parents should immediately stop children from using the product. Do not return the product to retailers. Contact Razor for a set of free replacement foot platforms.

Consumer Contact: For additional information, contact Razor USA at (800) 314-9870 anytime, or visit the firm’s Web site at www.razor.com/recall

To see this release on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08409.html

[Check out this and the next page for fantastic recipes, thanks to Billie for posting.]

This is one I make every year for Christmas. It is light and fluffy and delicious and pretty all at the same time. Plus...you can make it a week or so ahead of time, put it in freezer and forget it until time to bring it out for ooohs and ahhhs after dinner. :)

CAKE (Oven 350o - 30 minutes)

* Beat 9 large egg yolks until light & thick. Add 1 1/4 cup sifted granulated sugar, beating well after each addition.
* Beat 9 egg whites until stiff and moist; fold into yolks; add 1/2 teaspoon vanilla.
* Fold in 3/4 cup sifted regular flour and 3/4 teaspoon baking powder.
* Bake at 350o for 30 minutes in three 9” layer pans. DO NOT GREASE! (I line the bottoms with waxed paper, cut to fit the pans.)
* Cool completely by inverting pans and propping one edge up a little; otherwise they will fall a bit.

FILLING & FROSTING

* Cream 1/4 pound butter with 1 cup sifted powered sugar.
* Add 2 squares melted chocolate that has cooled.
* Beat in 1 egg at a time, beating on high. 3 should be used, but check after 2nd. Frosting will NOT harden or thicken.
* Frost first layer with part of chocolate - THICK
* Whip 2 cartons heavy cream (add sugar & vanilla to taste)
* Frost second layer with cream - THICK
* Frost sides with rest of chocolate, and the top layer with cream.
* Garnish with chocolate leaves*, chocolate sprinkles, or sprinkle cocoa or cinnamon lightly on top. Freezes well.

*The chocolate leaves are my favorite but when I don’t take the time to make them, I sprinkle the top with cinnamon instead.

http://www.freerepublic.com/focus/chat/2072203/posts?page=2345

Posted by: “ckayp77”

AMARETTO COCOA MIX

Ingredients
10 1/2 C. Non-Fat Dry Milk
4 C. Confectioner’s Sugar
2 8 oz. Jars of Amaretto Flavored Non-Dairy Powdered Creamer
3 1/2 C. Chocolate Mix for Milk (Nestle’s Quick)
2 3/4 C. Non-Dairy Powdered Creamer
1/2 tsp Salt

Combine all ingredients and store in an air-tight container. This
recipe will yield approximately 8 pint size gift jars. Attach the
following directions in a card:

Combine 3 heaping tablespoons of cocoa mix into hot water or milk

Shortcut URL to this page:
http://www.onelist.com/community/GIFT-RECIPE

Special Diets
Posted by: “*~Tamara~*” angelchef.tamara@yahoo.com angelchef.tamara
Date: Fri Sep 26, 2008 5:20 pm ((PDT))

I have a group called Recipes for Health and it is going to be adding some special requests.

I am now including any type of special diet recipe including the gluten-free, wheat-free, dairy-free or any other that some of us may need. Drop a request off if you have special needs.

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

Thanks!

[Tamara has several groups and works hard on keeping them going....granny]

[Interesting to see the costs for home canned foods, this lady is one that answers everybody’s cooking questions and is a sharp lady....granny]

This is
what I have canned this year so far. I do allot of beef and chicken
broth also. I have not made many jams and jellies this year due to my
work schedule now unfortunately. :-(

Canning 2008

January

36 pints French onion soup $ .38 Jar
48 pints Pasta Sauce with Meat $ .49 jar
16 pints Black Bean and Chipotle Pepper Soup $ .93 jar
16 quarts Chicken broth $ .63 jar
13 half pints Chicken spread $ 1.27 jar
18 pints Tomato Basil Sauce $ .13 jar
16 pints Hotdog Relish $ 1.72 jar

February

12 pints Cream of Mushroom Soup $ 1.02 jar
16 pints Black Eyed Pea and Tomato Soup $ .94 jar
13 pints Cream of Potato Soup $ .76 jar
26 pints Ham and Bean Soup $ 1.15 jar
38 pints Habitant Pea Soup $ .48 jar
12 quarts Potatoes $ .41 jar
36 half pints Seville Marmalade $ 2.63 jar
14 half pints 3 Citrus Marmalade $ 1.98 jar

March
12 pints BBQ pork $ 2.48 jar
10 half pints BBQ Pork Sandwich Spread $ 1.18 jar
14 quarts Chicken Soup $ 1.38 jar
16 pints Cream of Broccoli Cheddar Soup $ .89 jar
12 pints Cream of Celery Soup $ .46 jar
13 pints Butter Chicken $ 1.92 jar
4 quarts Butter Chicken $ 3.84 jar
12 pints Spinach $ .75 jar
13 pints Chipotle Meatballs $ 1.54 jar

April

22 pints Caponata $2.86 jar
34 pints Chili $1.86 jar
23 pints Stew $2.27 jar
18 pints Korean BBQ Sauce $ 1.64 jar
8 half pints Apricot Red Thai Sauce $ 1.84 jar

May

16 quarts Chicken Broth $ .84 jar
14 pints Mango BBQ Sauce $ 1.49 jar
10 half pints Cranberry Hot pepper Jelly (Diabetic) $ 1.23 jar
16 pints Corn Chowder $ 1.62 jar

June

12 quarts Beans and Franks $ 1.06 jar
14 pints Kidney Beans $ .43 jar
27 pints Caponata $ 2.97 jar
8 half pints Salmon Berry Jelly (Diabetic) $ .33 jar
12 pints Baked Beans $ .77 jar
12 half pints Mango Jelly (Diabetic) $ 1.33 jar

July

8 half pints Lime Marmalade $ .83 jar
16 half pints Jalapeno Jelly $ 1.77 jar
8 half pints Jalapeno Jelly (Diabetic) $ 1.74 jar
16 half pints Caramel Apple Butter $ 2.53 jar
24 half pints Satans Revenge Jelly $ 2.27 jar
10 half pints Satans Revenge Jelly (Diabetic) $ 2.60 jar
16 pints Apple Pepper Jelly $ 2.21 jar
8 half pints Apple Pepper Jelly (Diabetic) $ 2.54 jar
14 pints Mango Jelly $ 1.58 jar
8 half pints Pomegranate jelly $ 1.62 jar
8 half pints Cranberry Grapefruit Jelly $ 1.54 jar

July

16 half pints Strawberry Jam $ .55 jar
8 half pints Strawberry Jam (Diabetic) $ .88 jar
8 half pints Strawberry Kiwi Jam $ .66 jar
8 half pints Strawberry Kiwi (Diabetic) $ 1.01 jar
24 half pints Strawberry Banana Jam $ .64 jar
16 half pints Strawberry Banana Jam (Diabetic) $ .97 jar
8 quarts Strawberry Rhubarb Pie Filling $ 3.02 jar
16 pints Strawberries $ 1.25 jar
14 half pints Strawberry White Chocolate Ice Cream Sauce $ 1.65 jar
14 pints Strawberry Smooch $ 1.93 jar
13 pints Enchilada Sauce $ 1.25 jar
8 half pints Diabetic Raspberry Jam $ 1.79 jar
12 half pints Raspberry jam $1.33 jar

August

24 pints Bread and Butter Jalapenos $ 1.77 jar
16 pints Cream of Mushroom Soup $ 1.22 jar
6 pints Honey Melon Balls $ 1.70 jar
20 half pints Dark Chocolate Raspberry Jam $ 1.88 jar
16 half pints Dark Chocolate Raspberry Jam (Diabetic) $ 1.92 jar
18 pints Tomato Soup $ .59 jar
28 pints peaches $ .82 jar
24 half pints peach jam $ 1.27 jar
7 half pints Peach Raspberry Jam $ 1.57 jar
12 half pints Peach Chutney $ 1.48 jar
16 pints cherries $ .84 jar
12 half pints Black forest cherry jam $ 1.83 jar
8 quarts Yellow Pea Soup $ 1.64 jar

September

18 pints Peaches $ .84 jar
24 half pints Blackberry jam $ .22 jar
17 pints Blackberry syrup $ .42 jar
36 quarts Chicken broth $ .53 jar
43 quarts Beef Broth $ .16 jar
9 pints coleslaw $ .98 jar

“KittyHawk”

Posted by: “KittyHawk”

Canning can be seasonal. If all you deside to can is what is in your
garden or as the fruits come in and the veggies. I can soups, stews and
chili and all sorts of quick meals also. I can soups, chili and stews
allmost all year round. When ever I see anything go on sale that is a
real good buy I will grab alot and can it. When I got the onions on sale
50 lb for 2.99 I nabbed it. I dehydrated a bunch, canned a huge amount
of french onion soup and several other things that called for onions. I
also can meat. My daughter got the beef bones for nothing so I froze
them and when I had time I made a huge amount of beef broth. Summer is
the canning crunch. You go crazy for those short few months but then
you have enough fruit and chutneys, relish, salsa, and what have you
for the year. All the recipes are in the files. Did you know you can use
you pressure canner as a water bath canner also? You just don’t screw
on the lid and let the pressure build. Even if you only did 10 jars a
week that adds up to alot.

Darlene

Posted by: “KittyHawk”

Spiced Apple Rings

12 lb firm tart apples, no more than 2 1/2 inch diameter
12 cups sugar
6 cups water
1 1/4 cups white vinegar, 5 % acidity
3 Tbsp whole cloves
3/4 cup red hot cinnamon candies or 8 cinnamon
1 tsp red food coloring (optional)

Wash apples. Peel and slice one apple at a time. Immediately cut
crosswise into 1/2 inch slices, remove core area with a melon baller and
immerse in ascorbic acid solution to keep the apples from discoloring.

In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon
candies, or cinnamon sticks and food coloring. Stir, heat to boil, and
simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes.

Fill wide mouth sterilized canning jars with apple rings and hot
flavored syrup, leaving 1/2 inch headspace.

Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.

Makes about 8 pints

There will be many of her recipes in the files for the group, if you join them:

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

Citrus Honey Marinade
Posted by: “*~Tamara~*”

Citrus Honey Marinade

1/2 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice concentrate
1/4 cup honey
1 T. Hot pepper sauce

Use to marinate boneless, skinless chicken breasts, then cook on the
grill. Delicious!

http://groups.yahoo.com/group/SaucesGravies-nMarinades/
Sauces, gravies, marinades and flavored vinegars

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________________________________________________________________________
2. Hamburger Spaghetti
Posted by: “Gwen

this has six but still looks easy

Hamburger Spaghetti

2 medium minced onions
1 lb. Hamburger
4 cups cooked spaghetti
2 cups tomato soup
1 1/2 cups grated cheese
1/2 cup pickle relish

Brown the onion, then hamburger, mix well. Add cooked spaghetti. Heat
soup and cheese, combine with relish, stir in hot meat and spaghetti.
Heat until hot. Serve.
Nancy Rogers

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3. Onion Soup with Sausage
Posted by: “Beth

Onion Soup with Sausage
Quick Cooking
January/February 2006 issue
Page: 42

With a yummy slice of mozzarella cheese bread on top, this hearty broth
makes an impressive luncheon or light supper. “This delicious soup
is ready in no time,” Sundra Hauck confirms from Bogalusa,
Louisiana. “It makes an excellent presentation and tastes
wonderful.”

SERVINGS: 4
CATEGORY: Soup
METHOD: Broiled
TIME: Prep/Total Time: 20 min.

Ingredients:
1/2 pound pork sausage links, cut into 1/2-inch pieces
1 pound sliced fresh mushrooms
1 cup sliced onion
2 cans (14-1/2 ounces each) beef broth
4 slices Italian bread
1/2 cup shredded part-skim mozzarella cheese

Directions:
In a large saucepan, cook sausage over medium heat until no longer pink;
drain. Add mushrooms and onion; cook for 4-6 minutes or until tender.
Stir in the broth. Bring to a boil. Reduce heat; simmer, uncovered, for
4-6 minutes or until heated through.
Ladle into four 2-cup ovenproof bowls. Top each with a slice of
bread; sprinkle with cheese. Broil until cheese is melted. Yield: 4
servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 378 Fat: 23 g Saturated Fat: 9 g
Cholesterol: 58 mg Sodium: 1325 mg Carbohydrate: 23 g Fiber: 3 g
Protein: 21 g

http://www.tasteofhome.com/Recipes/Onion-Soup-with-Sausage
http://www.tasteofhome.com/Recipes/Onion-Soup-with-Sausage
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________________________________________________________________________
4a. Deviled Eggs
Posted by: “Gwen

from Renee:

Deviled Eggs

hardboiled eggs
mustard (can even be Dijon or other flavored mustards if you like)
mayonnaise

To hard boil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over medium heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use.

Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.

http://www.cajuncookingrecipes.com/

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5. BABY BAKED POTATOES
Posted by: “Beth

BABY BAKED POTATOES

12 (2 inch) new potatoes
1/2 c. Sour cream
1/2 c. Shredded Cheddar cheese
1/2 c. Crumbled, crisp, fried bacon
1/2 c. Minced fresh chives

Preheat oven to 375 degrees. Scrub potatoes and dry completely.
Prick with a fork and bake on a cookie sheet for 30-40 minutes until
Tender. Remove potatoes from oven and cool slightly. Using a hot
Pad, squeeze potatoes to break up pulp inside. Cut off the tops and
Use a fork to scoop out most of the pulp. Mix potato pulp in a bowl
With remaining ingredients. Refill potato skins with pulp mixture.
Top with caviar if desired. Serve at room temperature.

Submitted By: Sundance
From: MomsCountryKitchen Group

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________________________________________________________________________
6. CHEESY ONION POTATOES
Posted by: “Beth

CHEESY ONION POTATOES

6 lg. White potatoes, peeled and thinly sliced
1 med. Onion, sliced
2 c. Cubed American cheese
1/2 c. Margarine
1/3 c. Bacon bits
1/2 c. Milk
Salt and pepper

Preheat oven to 350 degrees. Grease 1 1/2 quart baking dish and lid.
Start layering potatoes, onion, cheese, margarine and bacon bits,
Sprinkling with salt and pepper. Repeat 2 more times, ending with
Cheese. Pour milk over all; cover dish. Bake 45 minutes or until
Potatoes are tender.

Submitted By: Sundance
From: MomsCountryKitchen Group

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7. STUFFED BAKED POTATOES
Posted by: “Beth

STUFFED BAKED POTATOES

4 (10 to 12 oz.) baking potatoes
1 1/4 c. Pace picante sauce
3 boneless, skineless chicken breasts
Cut in thin strips
1 sm. Onion, chopped
2 c l o v e s garlic, chopped fine
2 tbsp. Vegetable oil
1/2 c. Red and green bell pepper, thin strips
1/2 c. Sour cream
1/2 c. Guacamole
1/4 c. Black olives, sliced
1/2 c. Shredded cheddar cheese
Blue corn chips

Bake potatoes at 375 degrees for 2 hours. In large skillet cook
Chicken, onions, and garlic in oil about 5 minutes. Add 1 cup
Picante sauce cook another 8 minutes, stirring often. Add peppers
And remaining, picante sauce, cook until heated. Cut top of potato
Down center and across middle, push together to form well. Spoon 1/4
Of chicken mixture on potato. Garnish with sour cream, guacamole,
Cheese and olives. Serve wi th blue corn chips.

Submitted By: Sundance
From: MomsCountryKitchen Group

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________________________________________________________________________
8. CHEESY CHIVE - STUFFED POTATOES
Posted by: “Beth

CHEESY CHIVE - STUFFED POTATOES

3 baking potatoes
Vegetable oil
1/2 c. Buttermilk salad dressing
1/3 c. Shredded cheese
1/3 c. Chopped chives
2 tbsp. Butter (margarine), melted
1/8 tsp. Salt

Wash taters, rub skin with vegetable oil. Bake at 400 degrees for 1
Hour or until done. Allow to cool to touch. Cut in half lengthwise,
Carefully scoop out pulp. Coarsely chop pulp. Combine pulp, salad
Dressing and remaining ingredients; stir until blended. Stuff shells
With potato mixture. Bake at 300 degrees for 10 to 15 minutes or
Until thoroughly heated.

Submitted By: Sundance
From: MomsCountryKitchen Group

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________________________________________________________________________
9. Moist Turkey Breast
Posted by: “Beth

Moist Turkey Breast
Simple & Delicious
November/December 2007 issue
Page: 47

“My family always requests this turkey at family gatherings,”
says Cindy Carlson of Ingleside Texas. “The Italian dressing adds
zip and moistness that you don’t find in other recipes.”

SERVINGS: 12-14
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 2 hours + standing

Ingredients:
1 bone-in turkey breast (about 7 pounds)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Italian dressing

Directions:
Place turkey breast in a greased 13-in. x 9-in. baking dish. Combine the
seasonings; sprinkle over turkey. Pour dressing over the top.
Cover and bake at 325° for 2 to 2-1/2 hours or until a meat
thermometer reads 170°, basting occasionally with pan drippings. Let
stand for 10 minutes before slicing. Yield: 12-14 servings.

Comments
Re: Moist Turkey Breast
This recipe was so easy to make. My husband and daughter both loved this
turkey breast!

This is a must try.

studor

http://www.tasteofhome.com/Recipes/Moist-Turkey-Breast
http://www.tasteofhome.com/Recipes/Moist-Turkey-Breast

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10a. Asian Beef and Noodles
Posted by: “Beth

Asian Beef and Noodles
Simple & Delicious
March/April 2006 issue
Page: 18

Stir-fry recipes, like Asian Beef and Noodles from Laura Shull Stenberg
in Lino Lakes, Minnesota, translate to one-dish family fare that’s
long on flavor, but short on prep time, cost and cleanup. This light,
colorful family favorite takes only five ingredients—all of which
you’re likely to have on hand. Laura suggests serving with a dash of
soy sauce and a side of pineapple slices. Or try ground turkey instead
of beef!

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
1 pound ground beef
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Directions:
In a large skillet, cook beef over medium heat for 4-5 minutes or until
no longer pink; drain. Add the contents of one ramen noodle flavoring
packet; stir until dissolved. Remove beef and keep warm.
In the same skillet, combine the water, vegetables, ginger, noodles
and contents of remaining flavoring packet. Bring to a boil. Reduce
heat; cover and simmer for 3-4 minutes or until noodles are tender,
stirring occasionally. Return beef to the pan; cook for 2-3 minutes or
until heated through. Stir in onion. Yield: 4 servings.

Nutrition Facts
One serving: 1-1/2 cups (prepared with lean ground beef and one noodle
seasoning packet) Calories: 377 Fat: 15 g Saturated Fat: 7 g
Cholesterol: 56 mg Sodium: 624 mg Carbohydrate: 31 g Fiber: 3 g Protein:
27 g Diabetic Exchange: 3 lean meat, 2 starch, 1 fat.

Comments
Re: Asian Beef and Noodles
I used Chinese five spice instead of the seasoning mix in the ramen
noodle packages. This was a family favorite.

jinglesferret
Re: Asian Beef and Noodles
I used very thin sliced beef in place of the hamburger, and I also used
a teriyaki marinated on the beef, then I followed the rest of the
recipe, it was tasty and easy. The Grandchildren loved it.

cookfor2

http://www.tasteofhome.com/Recipes/Asian-Beef-and-Noodles
http://www.tasteofhome.com/Recipes/Asian-Beef-and-Noodles

Messages in this topic (2)
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11. Beef Tips on Potatoes
Posted by: “Beth Layman” blayman38@gmail.com b_layman_32
Date: Sat Sep 27, 2008 8:06 pm ((PDT))

Beef Tips on Potatoes
Simple & Delicious
March/April 2006 issue
Page: 9

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Microwave
TIME: Prep/Total Time: 15 min.

Ingredients:
2 packages (17 ounces each) refrigerated beef tips with gravy
1 package (24 ounces) refrigerated mashed potatoes
3/4 cup fresh broccoli florets, finely chopped
1 tablespoon water
3/4 cup shredded cheddar cheese, divided

Directions:
Prepare the beef tips and mashed potatoes according to package
directions. Place broccoli and water in a microwave-safe dish; cover and
microwave on high for 3 minutes or until crisp-tender.
Stir the broccoli and 1/2 cup cheese into potatoes. Serve beef tips
over potatoes; sprinkle with remaining cheese. Yield: 4 servings.

Nutrition Facts
One serving: (1-3/4 cups) Calories: 444 Fat: 23 g Saturated Fat: 16 g
Cholesterol: 88 mg Sodium: 1337 mg Carbohydrate: 36 g Fiber: 5 g
Protein: 26 g

http://www.tasteofhome.com/Recipes/Beef-Tips-on-Potatoes
http://www.tasteofhome.com/Recipes/Beef-Tips-on-Potatoes

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________________________________________________________________________
12. Cheese-Topped Meat Loaves
Posted by: “Beth

Cheese-Topped Meat Loaves
Simple & Delicious
March/April 2006 issue
Page: 37

This is one of my favorite entrees for two. I found this tender meat
loaf recipe in a supermarket’s cookbook almost 20 years ago and have
enjoyed it ever since. Sometimes I substitute ground turkey or chicken
for the ground beef or make extra loaves to freeze for later meals.
–Lois Kinneberg, Phoenix, Arizona

SERVINGS: 2
CATEGORY: Main Dish
METHOD: Microwave
TIME: Prep/Total Time: 20 min.

Ingredients:
1 egg
2 tablespoons plus 1/3 cup picante sauce, divided
1/4 cup old-fashioned oats
1 teaspoon dried minced onion
1/4 teaspoon chili powder
1/8 teaspoon salt
1/2 pound ground beef
1/4 cup shredded cheddar cheese

Directions:
In a small bowl, combine the egg, 2 tablespoons picante sauce, oats,
onion, chili powder and salt. Crumble beef over mixture and mix well.
Shape into two 4-in. x 2-in. loaves.
Place in a microwave-safe dish. Cover and microwave on high for 5-6
minutes or until a meat thermometer reads 160°.
Place the remaining picante sauce in a small microwave-safe bowl;
cover and microwave on high for 30 seconds. Pour over meat loaves.
Sprinkle with cheese. Cover and microwave on high for 45 seconds or
until cheese is melted. Yield: 2 servings.

Nutrition Facts
One serving: (1 each) Calories: 323 Fat: 17 g Saturated Fat: 8 g
Cholesterol: 177 mg Sodium: 581 mg Carbohydrate: 12 g Fiber: 1 g
Protein: 28 g

http://www.tasteofhome.com/Recipes/Cheese-Topped-Meat-Loaves
http://www.tasteofhome.com/Recipes/Cheese-Topped-Meat-Loaves

Messages in this topic (1)
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13. Salisbury Steak with Gravy
Posted by: “Beth

Salisbury Steak with Gravy
Simple & Delicious
March/April 2006 issue
Page: 13

“This recipe was shared at a WeightWatchers meeting I attended, and
my whole family really enjoys it,” writes Danelle Weiher from her
home in Verndale, Minnesota. “I like that it`s so tasty and
quick to prepare.”

SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min.

Ingredients:
1/2 cup fat-free milk
14 fat-free saltines, crushed
2 tablespoons dried minced onion
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 jar (12 ounces) fat-free beef gravy
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Directions:
In a large bowl, combine the milk, saltines, onion and parsley. Crumble
beef over mixture and mix well. Shape into four patties. Place in an
8-in. square baking dish coated with cooking spray.
In a small bowl, combine the gravy, ketchup, Worcestershire and
pepper; pour over patties. Bake, uncovered, at 350° for 50-55 minutes
or until meat is no longer pink. Yield: 4 servings.

Nutrition Facts
One serving: Calories: 266 Fat: 9 g Saturated Fat: 4 g Cholesterol: 77
mg Sodium: 727 mg Carbohydrate: 21 g Fiber: 1 g Protein: 24 g Diabetic
Exchange: 3 lean meat, 1-1/2 starch.

Comments
Re: Salisbury Steak with Gravy
This recipe is absolutely delicious... my husband requests it all the
time, especially in the winter. It’s healthy and comforting! GREAT
recipe!

linj0605

http://www.tasteofhome.com/Recipes/Salisbury-Steak-with-Gravy
http://www.tasteofhome.com/Recipes/Salisbury-Steak-with-Gravy

This is another great group owned by *Beth*

http://groups.yahoo.com/group/all-simple-recipes/

Just stopping in looking for recipes and money-savers, AND to wish you a Happy Belated Birthday!

Thanks for all you do!

1. Fresh Banana Cake With Creamy Caramel Frosting
Posted by: “Vergie”

Fresh Banana Cake With Creamy Caramel Frosting

One box yellow cake mix
Egg, water, oil as directed on cake mix box
2 bananas, peeled and mashed
1 tsp cinnamon
1/2 cup brown sugar
1 tsp vanilla

Combine cake mix, egg, water and oil as directed on box. Add brown
sugar, cinnamon and bananas. Mix well with electric mixer. Bake at
350° for 30-35 minutes or until done.

Caramel Frosting
1 stick butter or margarine
1 cup brown sugar
2 cups sifted confectioners sugar
1/4 cup milk
1 tsp vanilla

In a saucepan on medium heat, stir butter and brown sugar together
until it comes to a boil, about 2 minutes. Pour in cup, return to
boil. When it starts to boil remove from heat, add in vanilla and
confectioners sugar, stirring briskly with wooden spoon until smooth
consistency. Pour over cake.

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2. Malted Milk Ball Pie
Posted by: “Vergie”

Malted Milk Ball Pie
from cooks.com

8 oz. Cool Whip
1 pt. vanilla ice cream, softened
8 oz. pkg. malted milk balls, crushed

Mix together. Put in graham cracker crust. Refrigerate.

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3. Build Your Own Breakfast Tacos
Posted by: “Vergie”

Breakfast Tacos

This is a very traditional Texas breakfast, and quick to prepare. It
can be prepared in advance, and filling ingredients and tortillas
heated in the microwave in the morning. When the ingredients are set
out, kids on the run can quickly build a taco, and wrap it to go.
12 tacos

6 cups scrambled eggs or fried potatoes or hash browns or chorizo
sausage or refried beans or crumbled spicy breakfast sausage or bacon
or leftover meat (assorted hot and cooked fillings of your choice)
1 dozen 6-inch flour tortillas, heated (fresh if you can find them)
2 cups shredded cheese, such as mild cheddar,pepper jack or monterrey
jack,or a combination
salsa, of your choice
chopped cilantro

Put your fillings of choice in the center of a flour tortilla, roll and
eat.

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4. Onion-Cheese Dip
Posted by: “violet4622002”

Onion-Cheese Dip

1/4 cup instant minced onion
2 tsp. instant beef bouillon powder
1/4 cup grated Parmesan cheese
1 tsp. garlic salt

Combine all ingredients in a small bowl and blend well. Spoon mixture
into a small glass jar with screw-top lid. Label as “Onion Cheese Dip
Mix” and attach instructions for use. Store in a cool dry place and use
within 3-4 months. Makes 4 batches of mix. Each batch, equaling 3
tablespoons, can be substituted for 1 package of purchased onion-cheese
soup mix.

ONION CHEESE DIP Combine 1 cup sour cream or 1 8-oz. pkg. softened
cream cheese with 3 tablespoons of Onion Cheese Dip Mix. Chill at least
1 hour before serving. Makes about 1 cup of dip.

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5. Olive Garden Apple Praline Cheesecake
Posted by: “buckeye2540”

Olive Garden Apple Praline Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes
Copycat

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
CRUST
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter
APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled — cored, dice
1/2” pcs
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter — softened
1 cup Pecan pieces
APPLE CHEESECAKE
16 ounces Cream cheese — softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly
blended.
Press into the bottom of a 9” springform pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown
sugar,
apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their
shape.
Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork
until
well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together
sugar and
cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and
creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20
minutes.
Allow to cool to room temperature before removing the sides of the
pan.
Refrigerate until ready to serve. Garnish with whipped cream.

- - - - - - - - - - - - - - - - - -

________________________________________________________________________
________________________________________________________________________
6. Pita Bread
Posted by: “buckeye2540”

Pita Bread

1 pkg.(2 tsp.) active dry yeast
1 cup warm water
1 Tbs. sugar
1 tsp. salt
3 cups flour (use up to half whole wheat)

Dissolve the yeast in the water with the sugar. Let proof for 5
minutes. Add the salt and half
the flour. Beat for 5 minutes. Gradually add the rest of the
flour. Turn onto a floured
surface and knead for 10 minutes or until smooth and elastic, adding
flour as needed to reduce
sticking. Let dough rise until light and doubled - about an hour and
a half. Punch down and
knead slightly. Divide into 6 - 8 equal portions. Roll each
into a ball and slightly
flatten with hands. Cover with a damp towel. Turn oven to 475
degrees * while you allow dough
to rest about 10 minutes. Roll each ball into a round a little less
than one-half inch thick.
Place on an ungreased baking sheet on the lowest oven rack. Bake 10
minutes or until they are
puffy and brown. Wrap in a damp towel to cool.**

* The temperature of the oven is extremely important! If the oven
is not HOT they will not
puff correctly.

**The dampness is nesessary to keep the pitas from becoming
crackerish.

________________________________________________________________________
________________________________________________________________________
7. Cashew Chicken
Posted by: “iluvrecipes40”

Cashews for cooking can be found in prepackaged containers as well as
bulk bins. If you purchase your cashews from a bin, make sure they
are fresh. Cashews keep for about six months in a tightly sealed
container in the refrigerator and can be stored for one year in the
freezer.

3 chicken breast halves, boned and skinned
1/2 pound of Chinese pea pods
1/2 pound of fresh Chinese mushrooms, sliced
4 green onions, minced
2 cups of bamboo shoots, drained
4 garlic cloves, chopped
1 cup of chicken broth or chicken stock
1/4 cup of soy sauce
2 tablespoons cornstarch
1/2 teaspoon of brown sugar
1/2 teaspoon of salt
4 tablespoons of peanut oil
4 ounces of cashew nuts
Hot rice goes well with chicken and cashews.[edit]Directions
Slice chicken breast into very thin slices and cut them into squares.
Place on a plate and set aside.
Slice the vegetables.
Add them to the plate with chicken.
Mix soy sauce, cornstarch, sugar, and salt.
Heat 1 tablespoon of oil in skillet over medium heat.
Stir in the cashews.
Fry for a minute.
Shake the pan as you fry so that the nuts are lightly toasted.
Place nuts on a plate.
Add more oil to pan.
Stir fry chicken until it looks clear.
Reduce heat to low.
Add pea pods and mushrooms.
Slowly pour in the soy sauce, cornstarch, sugar, salt mixture.
Add the broth.
Cover and cook until thickened, stirring often.
Simmer uncovered for two minutes.
Remove from heat.
Add green onions and nuts and serve immediately with steamed rice or
use a recipe for Japanese rice.
Serves four.

.

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

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

[I could not check this site out, my internet connection is sick tonight and not strong enough for most sites....granny]

Date: Fri, 26 Sep 2008 22:26:57 -0700 (PDT)
From: Kenzie Davison
Subject: [permaculture] Library of Over 1, 000 Permaculture (and
Related) Videos Online!
To: permaculture@lists.ibiblio.org
Message-ID: 835046.10343.qm@web55205.mail.re4.yahoo.com
Content-Type: text/plain; charset=us-ascii

Milton Dixon
of Chicago Illinois collected and organized over 1,000 videos related to permaculture.

Topics such as cooking, permaculture, permascience, deep green,
gardening, strawbaling, building green, sustainability, sandgardening,
solar paneling, reciprocal roof construction, the end of cheap oil,
farming with Far Fewer Fossil Fuels, etc., etc., etc. You get the idea
— a video for every topic!

Thanks Milton — http://transitionus.ning.com/forum/topic/show?id=2320371:Topic:782

And thanks to Bill Wilson of Transition Illinois — http://transitionus.ning.com/forum/topic/listForCategory?categoryId=2320371:Category:296

Enjoy!

Visit TRANSITION UNITED STATES at: http://transitionus.ning.com

Kenzie Davison
Denver, Colorado
SacredDynamics@gmail.com
www.livingearthcenter.com
630-885-9339

“In 2004 the UK imported 17.2 million kilos of chocolate-covered waffles and wafers and exported 17.6 million kilos; we imported 10.2 million kilos of milk and cream by weight, from France and exported 9.9 million. ...Germany sent us 1.5 million kilos of potatoes and we sent them, yes, 1.5 million kilos of potatoes..Just as we imported 44,000 tonnes of frozen boneless cuts of chicken, we exported 51,000 tonnes of fresh boneless chicken.” Andrew Simms et al (2006) The UK Interdependence Report, New Economics Foundation