Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
[2001]
http://www.clemson.edu/agforestryresearch/news_releases.htm
HERBS MAY OFFER FARMERS A NEW “CAROLINA GOLD”
FLORENCE - Gov. Jim Hodges was on hand Monday morning to help Darlington County farmer Ben Williamson kick off his first harvest of feverfew, one of a number of medicinal herbs called nutraceuticals that could provide the state’s tobacco growers with a new source of income to supplement what has been lost to reduced tobacco quotas.
Williamson has one of 10 one-acre plots planted by tobacco farmers in the Coastal Plain under the South Carolina Herb Project, which organizers hope can turn the Palmetto State into the Nutraceutical State.
“The nutraceutical industry is one of the fastest growing industries in the nation, with annual sales in excess of $15 billion,” said Hodges, noting that South Carolina has the climate and the technology in place to become a major player in the industry.
“Our state has become the east coast hub of nutraceutical activity,” said Hodges.
Promoting that goal is the National Nutraceutical Center (NNC) in Charleston, organized in 1999 as a consortium of Clemson University, the S.C. Research Authority and the Medical University of South Carolina.
“The idea is to link agriculture and medicine, helping the nutraceutical industry that is already present in the state to become more vibrant and bring new players into South Carolina,” said David Gangemi, NNC executive director.
He noted that General Nutrition Products, which recently merged with Rexall/Sundown, Perrigo, Leiner, and Triarco all have facilities in the state.
“We believe that we will soon be able to provide them with a source of standardized, certified raw material for the manufacture of high quality products superior to current imports from South America, Eastern Europe and China,” said Gangemi. “They often have problems with contamination from microbes and heavy metals.”
He would like to identify the locally grown supplements as “Carolina Gold,” which draws on the legend of Carolina Gold rice and a tobacco which wore the same label in the mid-1800s.
Clinical trials at MUSC will compare South Carolina grown feverfew to the imported product to see which is more effective in controlling the occurrence and the severity of migraine headaches. He’s betting that the Carolina Gold will be higher in active ingredient and more effective.
Gangemi said that Jim Fischer, dean of Agriculture and Forestry Research at Clemson, has been a big supporter for the NNC and the S.C. Herb Project.
“All the faculty at the Coastal Research and Education Center in Charleston have been involved,” said Gangemi. Horticulturists Richard Hassell and Bob Dufault have figured out how to grow the herbs, entomologists Merle Sheperd and Gloria McCutcheon have identified insect pests and plant pathologist Anthony Keinath has dealt with disease problems. Jim Rushing, Clemson Extension post harvest specialist, has developed recommendations for the harvest and drying of the product.
“The same barns that the growers use for tobacco can be used to dry herbs,” said Rushing. “It takes 24-30 hours, and once it’s essentially non-perishable it can be stored until the producer can find a good price.”
Williamson and the other 10 growers will harvest the feverfew again later in the summer and add a separate acre of valerian, which is used as a sedative.
“It’s good that Clemson is looking at these new crops,” said Williamson, who thinks herbs could provide a good niche market for tobacco growers if the economics work out.
Greg Hyman of Conway, tobacco grower and coordinator for the S.C. Herb Project, has been enthusiastic about nutraceuticals since being invited to an NNC board meeting by Commissioner of Agriculture Les Tindal.
“Acre for acre, this has the potential to rival tobacco for income,” said Hyman. What’s more, growers can use much of the same equipment and cultural practices used in tobacco production.
Hyman said that the feverfew is being grown with drip irrigation under black plastic, which eliminates weed pressure. “We can’t use any pesticides on the herbs,” he said.
Gangemi said that the feverfew grows well in South Carolina virtually free of insect problems. “The same metabolites that are the components believed to be effective pharmacologically in humans also seem to work to repel insects,” he said.
Gangemi is aiming to add another 15 growers next year and increase the size of individual plantings to two acres. He said the market will ultimately determine how many acres of nutraceuticals can be grown in South Carolina. “The popularity of a particular herb can change from one year to the next,” he said.
END
DATE: 6-4-01
CONTACT: Arnold G. Eversole, (864) 656-5328 aevrsl@clemson.edu
WRITER: Peter Kent, (864) 656-0937 pkent@clemson.edu
American Indians seem to have no control where alcohol is involved. My paternal gfather -Cherokee-was a pretty bad one when he was young. By the time I knew him he was old and calmed down. My dad is the 8th of 10, so I missed grandpa’s drunkenness. Have 2 brothers who are unadmitted drunks, 2 sisters and myself can take it or leave it. We have a drink once in awhile, but it puts us to sleep so we don’t very often. Personally, I think there was no tolerance there to start with and each succeeding generation has less.
I’ve been designated driver for my crowd since about one minute after I got my license!
THE HONEY SPINNER: On the trail of ancient honey, vanishing bees and the politics of liquid gold
Grace Pundyk
Pier 9, pbk, $40
Review by Charmian Smith
http://www.odt.co.nz/entertainment/books/7924/honey-book-tells-sticky-sweet-tale
This book review is worth reading, interesting comments on bees and honey.
granny
Welcome to the thread, I am glad there was something useful for you.
If one keeps digging, LOL, I mean on the internet, there may be other methods that work.
How sad to have a useless pasture and the world so full of animals willing to live there.
Do you have cows or horses on it? Will goats eat it? Or hogs?
added ‘with’ several maybes:
Good, I love goats and they will eat it:
I have read of some areas with lots of weeds that have goat ranchers who rent out their goats for clearing land.
Yes, American Indians are born with a craving for alcohol or else the opposite.
It always made me sick, so I too was the driver, long before I had a drivers license.
I too have a brother who cannot stay sober and my parents drank too much.
I have thought for years that the alcohol craving was tied to the blood sugar and it is now said that diabetes is common in the American Indian.
LOL, my father is a half breed, my mother’s father a full blood and a Baptist Minister as is one of my brothers.
Odd how we humans turn out.
Sure seems that way. My dad won’t touch the stuff, and like I said, my sisters and I couldn’t care less either way. Both my bros are functiong adults, one in the Army, but they can’t handle their alcohol. Not that it’s jsut NA but it seems to hit them worse, and I’ve got a bit of Irish thrown in there as well.
I can’t drink enough to get sick—I’d pass out long before then! It hits me like a ton of bricks, literally when I get the first whiff—probably not a bad thing!
I can see where the blood sugar would have a lot to do with it. Too bad there’s not a shot- like for diabetes. Sure would save a lot of lives and heartache.
One of my neighbors put a couple of donkeys in his pasture because somebody told him they would eat musk thistle. He said they would, but only if there’s nothing else to eat. I think I’m stuck with spraying. In the last 20 years, we’ve had new kinds of weeds that we never had before. The theory is that the custom wheat cutters spread them when they move north and south. The thistles and mustard weed are both from Canada, I think. Anyway, they’re a pain.
BTW, I didn’t read the whole thread, I just saw your comment in the “latest replies”. ;>)
I'm using Heirloom seeds for all my plants. I finally had 3-females sprout up but only after I realized there was a nitrate deficiency in the soil.
I had to use extreme measures to correct it by dropping Nitrate of soda
near the plants, and then I added nitrates to my compost tea.
My corn has also turned deep green since I realized the soil trouble..
So far so good.
/Cheers
HUNZA DIET BREAD RECIPE
Hunza Diet Bread is a delicious, dense, chewy bread that’s very
nutritious and is almost impervious to spoilage. The following recipe
makes a huge batch of approximately 60 (sixty) 2 inch squares, high in
protein, vitamins and minerals.
Keeps weeks at room temperature, even longer in the fridge and
indefinitely in the freezer. The recipe for this wonderful bread is as
follows: -
* 4 cups of water
* 3.5 (three & one half) to 4 pounds of natural buckwheat or
millet flour
* 1.5 (one & one half) cups of canola oil
* 1.5 (one & one half) cups of natural unrefined sugar
* 16 ounces of honey
* 16 ounces of molasses
* 4 ounces of powdered soya milk (half cup)
* 1 teaspoon sea salt
* 1 teaspoon cinnamon
* 1 teaspoon ground nutmeg
* 2 teaspoons baking powder (non aluminium)
Hunza Diet Bread has a taste that is very satisfying and chewy
all on its own, but you may also add if required, apricots, raisins,
chopped walnuts, almonds, sliced dates to the above ingredients.
Mix
ingredients. Grease and lightly flour cooking pan(s). Ideally use baking
trays with about 1 inch high sides. Pour batter in pan(s) half an inch
thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1
hour. After cooking, dry the bread in the oven for two (2) hours at a very
low heat - 90 degrees farenheit (50 C).
After it is cooled tip out and
cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in
a container.
You may need to repeat the baking depending on the size of your
baking pan, and oven, until all the mixture has been used.
Hunza Diet Bread is made from natural buckwheat or millet flour.
It is rich in phosphorous, potassium, iron, calcium, manganese and
other minerals, as nothing has been destroyed in the preparation from the
wheat. Thus it contains the essential nourishment of the grain.
This is
why you must ONLY use natural buckwheat or millet flour to make your
own Hunza Diet Bread..... Good luck and good health .. bon appetite :-)
Suggestions to lose weight with HUNZA DIET BREAD:
There are many ways to do it. This is another benefit. It’s
flexible. Here are some typical plans. Each piece of bread is thinly spread
with butter for a total of approximately 100 calories.
Plan A: Eat 1 piece every 5 hours of the 16 hours you’re awake.
That’s 3 pieces which total 300 calories. This is the fastest way to
lose weight I know of. It works faster than any high protein diet. Why?
You have more energy and burn more calories. Second, the high fiber bread
keeps your digestive system regular. Third, your body stays healthy. A
healthy body means a properly functioning metabolic system.
Plan B: Really gorge yourself with the bread. Two pieces every
four hours for a total of 8 pieces but only 800 calories. You’ll feel
full all day. In fact, I doubt many people could eat this much of the
bread.
Plan C: Eat a piece in the morning for breakfast and a piece 3
hours before your dinner and you will eat a great deal less.
Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you
eat your regular meal. When we do this we eat only a fraction, such as
1/4 of what we would normally eat. If we wait longer than 10 minutes we
don’t want to eat at all.
Plan E: Eat the bread at the end of meals that don’t fill you up
enough, such as low calorie meals. This is a perfect way to use the
bread. You eat a low calorie meal, enjoy it, then eat a piece or two of
bread to fill you up. Perfect! No suffering and no urge to snack.
Plan F: Alternate Plan A, B, C, D. We recommend an alternation of
the plans, but some people who just want to get the weight off as soon
as possible will use Plan A exclusively.
The theory is that the custom wheat cutters spread them when they move north and south. The thistles and mustard weed are both from Canada, I think. Anyway, they’re a pain.
BTW, I didn’t read the whole thread, I just saw your comment in the “latest replies”. ;>)<<<
You will find all kinds of information throughout the thread on many subjects.....LOL, as I find it.
Yes, many of our problems are imported, for me it is bermuda grass and I hate the stuff....but a friend made a living for many years raising it to sell the seed.
One does what they have to do to make things work, I have tried to be an organic gardner for 50 years and find it is not always possible.
You are welcome to join in the thread...
I finally had 3-females sprout up but only after I realized there was a nitrate deficiency in the soil.<<<
Are you raising ‘B-Girl squash’?
The ladies show up when the living conditions get richer...
One does what they must do to get the crop.
Here we need the P part of fertilizer, it is missing and a pea plant gets six inches tall and has one pea in a pod.
LOL, that was my first garden here.
The wind blows all the organic material out of the soil and we have wind every day.
The locals say the Kingman was founded by a wagon train, headed for the California gold fields, who decided to rest here until the wind stopped.....and are still waiting.
I couldn’t believe that I was loading the ground with goat, chicken, horse and rabbit manure and still needing chemicals.
Good and now you will soon be eating squash and corn.
http://listverse.com/food/10-great-cheeses-you-should-try/
[photos]
10 Great Cheeses You Should Try
Posted: 01 Jun 2008 08:14 AM CDT
Cheese is one of the most eaten foods in the world. There are thousands and thousands of varieties, but sadly, because of economies of scale, people can go their entire life without having tried some of the rarer cheeses. This list contains cheeses that you can find without too much searching, and many are probably tucked away in a corner in your local supermarket already. This can be your stepping stone to trying all the cheese of the world, so without further ado, let’s start with number 10.
10
Pecorino - Italy
Pecorino Ginepro
This cheese was first made roughly 2000 years ago in the countryside surrounding Rome. Most of it was made in the region of Latium in Italy. In 1884, the city council began to prohibit the salting of cheese inside shops, so most of the makers moved to Sardinia. It’s made exclusively from Sardinian sheep. To make it, the cheese is curdled, salted and then pressed into molds, to which it sets. The pressing removes most of the moisture, making it very hard. It’s got a great rich flavour that can enhance any meal where you would have used standard cheese. This cheese is great eaten alone sliced into small cubes, or grated onto pasta. There are a few varieties of this cheese, which differ slightly by region.
9
Camembert - France
Camemberthi6
Camembert and Brie are like brothers, with Brie being the older one. Both cheeses are made from unpasteurized cow’s milk, which is then curdled, and placed very carefully, into molds. The cheese is then left to set, and turned over without pressing. It’s this unique process which gives the cheese a soft texture. The moulds Penicillum Candida and Penicillium Camamberti then ripen these soft round cheeses for a few weeks. These moulds give the cheese a characteristic hard white coating on the outside, while the inside cheese remains soft. Camembert is a bit softer on the inside than Brie. Camembert took the spot on the list, simply because it’s ever so slightly more unique.
Marie Harel who was a farmer from Normandy in France first made Camembert in 1791. She heard about a cheese called Brie from a priest who came from that area, and developed her own version. Originally when Camembert was made, the outside was a blue/grey colour, but as manufacturing techniques changed to accommodate mass-production, this changed to a pure white mold. This cheese is best eaten on crackers, or my personal favourite, served sliced with spicy steaks.
8
Gruyère - Switzerland
Image-12
Gruyere is named after the town of Gruyere, in Switzerland. It was first made in the 12th century. It is made to a fine process, where it’s curdled, sliced into tiny pieces and then agitated. This is then cooked at a low temperature to release some more moisture. The cheese is placed into molds, and washed with brine, then left to ripen. The bacteria inside the cheese produce bubbles of Carbon Dioxide, which give the cheese characteristic holes. This unique process gives the cheese a lovely hard texture, and a nutty flavour. Gruyere was the centre of controversy (as far as cheese goes anyway) before 2001, where similarly styled French cheeses were using the Gruyere name. This has been settled with an AOC status as a Swiss cheese only. Gruyere is best served sliced thin, or grated with salads or pasta. Its nutty flavour means it’s great by itself or as a subtle flavour with other food.
7
Mascarpone - Italy
Mascarpone 017
Mascarpone is a cheese that was originally made around about the turn of the 16th century. It’s a triple-cream cheese, which means it contains at least 75% butterfat. This is something you may not want to replace your other cheese with immediately. Mascarpone is made from heavy cream, which is heated, to 85º C and then tartaric acid is added to it. This mixture thickens, and is refrigerated for 12 hours, and then it is strained to remove further whey. Mascarpone is a spreadable, thick ivory-coloured cheese, with a rich flavour similar to that of cream and yoghurt. It’s one of the main ingredients in Tiramisu, but it’s overpowered by other flavours mostly. Mascarpone is best served chilled, with a bit of sugar stirred or sprinkled on. Or it can be used in place of cream on desserts.
6
Red Windsor Cheese - England
Cheese 23 Bg 051306
It’s red! I actually put this cheese on the list because it’s red. I saw it in a shop one day, and I was amazed that someone had decided to make cheese in other colours. Red Windsor Cheese is made very similarly to cheddar cheese. First the milk is curdled, and then the curd is allowed to set a little bit, then the curd is sliced into small cubes, this sits for a period, and then this mixture is cooked and stirred for a period of 20-40 minutes. Then drained. The curds are made into lumps, and then stacked and left for a while. This is to increase the acidity. Finally, the curds are salted and mixed. At this stage, wine (usually a Bordeaux or Port) is splashed onto the curds. Then they are pressed and left to mature for a short period, shorter than normal cheddar. The cheese is of firm texture, with pink marbling throughout. It has a strong taste, with a hint of wine as the after-taste. This cheese is best served plain, with crackers, to shock your guests.
5
Nettle Cheese - England
1772-1
Nettle cheese is one of those more obscure cheeses. There are two varieties. One is called Yarg, and is the older kind. This was originally made in Cornwall in England. The cheese was made normally, but before being left to mature, it is wrapped tightly in nettle leaves. The nettle leaves were originally used to help preserve the cheese. This is then left to mature for a few months. Sometimes it is even left to mature in caves, as caves have a constant humidity and temperature. As the cheese is maturing, the nettle leaves begin to grow mold on them, and they dry out slowly as the air and mold absorbs the moisture. The cheese varies from a creamy texture, to a crumbly texture. The cheese tastes mild and has a strong aftertaste in the mouth, not unlike mushroom. The mold also gives the cheese a hard edible rind on the outside, which also gives it’s own unique sharp flavour.
The other variety is more recent, and most I’ve encountered comes from Holland (also other places). Here nettle leaves are ground and added to the cheese curd before it is pressed. Then the cheese is left to mature. The nettles grow a bit of mold, and infuse their unique flavour into the surrounding cheese. What you get afterwards is a cheese similar to mild cheddar, with a unique flavour that you’ve probably never tasted that is probably most similar to cabbage. But of course, that’s only what it reminded me of. You’ll have to try it. Nettle cheese, or Yarg, are best served as a snack, either plain or with crackers or bread. Also great with Alfredo sauces.
4
Stilton - England
Stilton
Stilton first appeared in Stilton, in 1730. A man called Cooper Thornhill from his Inn sold it to travelers. He was a cheese lover, and one-day after seeing a blue cheese that he particularly loved, he acquired the rights to exclusively market it. He did a great job of marketing it, and today it’s now the famous cheese it is. Stilton is a protected cheese, which means it has to be made to strict guidelines, which include the location it’s made, it’s shape, and the manufacturing process. Stilton is made from pasteurized milk, which is then curdled, with rennet, and the curds left to dry. The curd is salted, and then put into cylindrical moulds, and turned every so often. Then finally, the cheese is pierced with needles, which impregnate the cheese with mold, which grow and form the blue veins, inside the flaky white cheese. Stilton is a rich creamy, round-flavoured blue cheese, which isn’t too strong. It can be enjoyed with crackers, or with salads or soup. My personal favourite way to enjoy Stilton is in a BurgerFuel burger. Mmm.
3
Danablu - Denmark
Coquet5
This is quite possibly one of my most favourite flavours of cheese. Danablu, or Danish Blue that comes from Denmark, is one of the strongest flavoured of the blue cheeses. This cheese is full of blue veins of mold. The cheese is a soft texture (almost spreadable), and also slightly crumbly. This cheese was invented in the early 20th century by Marius Boel, who was trying to copy Roquefort cheese, a very similar blue cheese which is made exclusively in France. Danablu from what I have seen has almost eclipsed it in popularity however, mainly because it’s easier to get a hold of. Danablu is made from cow’s milk, and before it left to age, the curds are penetrated with a sample of the mold to create the veins throughout the cheese. The cheese is then left to age for 2-3 months. Once that wait is over, we have a powerful cheese that has a strong butyric tang to it. Danablu goes best with other food, it’s a bit too strong to eat plain, or without other big flavours. My favourite way to enjoy Danablu is melted on top of some crumbed pork schnitzel.
2
Emmental - Switzerland
Emmental 06 1
Emmental. Has a strange name. The reason it’s on this list? Because it’s the real Swiss cheese (Also Gruyere). Often when you buy Swiss cheese, too often, you’re receiving inferior cheese. Emmental is the real deal, as Erin Brokovich would say. It was first made in about 1293, in a place called Emmental near Berne. It’s pretty much the oldest cheese from Switzerland. Emmental is famous for it’s very large holes (called eyes) that fill the cheese, and produce interesting slices when it’s cut up. The cheese is a firm to a hard texture, and has a yellow colour. It has a strong flavour that can best be described as cheese flavour. The reason the cheese is full of holes, is because of a bacteria that metabolizes the lactic acid in the cheese, and releases carbon dioxide bubbles into the cheese, which slowly expand and form the characteristic eyes. The larger the eyes, the stronger the flavour of cheese. This is a side effect of longer aging and higher temperatures, which allow the bacteria to produce a stronger flavour, and more time for carbon dioxide to build. Emmental is best served in a sandwich. Then you’ll never go back to inferior cheese.
1
Halloumi - Cyprus
Ep 29 Halo M1281662-1
Woo! Number one! Alright. Halloumi is quite possibly the strangest of all the cheeses on the list, and quite possibly the most amazing. The thing that makes this cheese special is that it doesn’t melt. The reason for this is that the curd is heated before it’s placed into brine. The heating denatures the proteins in the cheese to make it into long fibres, which resist melting. It will actually cook instead. Halloumi originated from Middle Eastern Bedouins, or nomads. It was made because it keeps very well. Nowadays, Halloumi is made in Cyprus from goat and sheep milk. There are cheaper varieties made from cow’s milk available, but the authentic stuff tastes a lot better. The best way to eat it is to slice it thin and then fry it in a pan. The outside of the cheese will become crispy, and if you sliced it thick enough, the inside will become almost melted. It can also be barbecued. It’s great on salads instead of Feta, and it tastes great just plain. It has a strong salty taste, and has an almost greasy feel to it, sort of like eating rubber. The texture is amazing however, and has to be experienced to be understood. This is a really great cheese to have with a nice breakfast meal.
Bonus
Afterword from JFrater
Livarot
Once you have tried all of the cheeses on this list, make sure you try these three French cheese - all of which are my favorites: Roquefort - this is a strong salt blue cheese. It has a cleaner taste than Stilton and is so tasty I have to stop myself eating the whole wedge in one sitting! Next we have Pont Leveque - this is the oldest Norman cheese still in production. It is a mild soft cheese (and is often ranked with Camembert and Brie as the most popular cheese in France) and it has a mildly pungent aroma. It is great on crackers. And finally, livarot (pictured above) - a fantastic cheese which is so renowned, it has its own Appellation d’Origine Contrôlée like Champagne. It is famous for stinking - (the smell is often compared to feces or a barnyard), but the taste is smooth and mild.
Contributor: Jono
Black Locust Blossom Ice Cream
Black locust blossoms’ sweet flavor makes for a very unusual-tasting
ice cream that you’ll find fascinating.
1/2 cup raw cashews
1/2 cup dried figs
1/2 tsp. salt
3-1/2 cups almond milk or soy milk
1/4 cup canola oil
2 tsp. vanilla extract
1-1/2 cups black locust (Robina pseudoacacia) blossoms
1. Puree all ingredients in a blender except for 1/2 cup of the black
locust blossoms. 2. Chill (or use chilled ingredients), pour into an
ice cream maker, and run it until the ice cream is done.
3. Stir in the remaining blossoms.
Makes 6 cups
Happy Foraging!
“Wildman” Steve Brill
America’s Best-Known Forager
320 Palmer Terrace, Apt. 2A
Mamaroneck, NY, 10543
(914) 835-2153
www.wildmanstevebrill.com
wildman@wildmanstevebrill.com
LARRY’S TROPICAL TREATS
1/2 c Butter
1/2 c Brown sugar
1/2 c White sugar
1 Egg
1/2 ts Vanilla
1 c + 2 T all-purpose flour
1/2 ts Salt
1/2 ts Baking soda
4 oz Candied papaya, chopped
4 oz Candied mango, chopped
4 oz Candied pineapple, chopped
4 oz Dried apricot, chopped
8 oz Chopped Macadamia nuts
8 oz White chocolate chunks
A taste of the tropics in every bite!
Preheat oven to 375ø.
In a large bowl, cream butter. Gradually add brown and white sugars
and beat until creamy. Beat in egg and vanilla.
Sift and stir in flour, salt and baking soda. Fold in candied
fruits, nuts and white chocolate.
Drop batter by teaspoonfuls, well apart, on a greased cookie sheet.
Bake at 375ø for about 8-10 minutes. Remove to wire racks and let
cool.
Note: If you can’t purchase all of the candied fruits, use what you
have on hand-it will still be scrumptious.
Yield: 2 1/2 - 3 dozen.
SIMPLE HERBAL GIFTS: TUMMY TEA
Yield: 1 Cup
1 oz Dried peppermint
— (1 oz = ~1 cup)
1 tb Dried rosemary
1 ts Dried sage
Crush ingredients and mix well. Store in a tightly closed container.
This pleasant, fragrant blend is soothing after a big meal or when the
holidays get hectic.
Pack in a tea canister with a ball or spoon
infuser, or use self-sealing tea bags, which can be sealed with an
iron.
Include your version of these instructions: “Steep 1 heaping
teaspoon in a cup of boiling water for 1 minute. Sweeten with honey
to taste.”
orange marmalade
navel oranges
sugar
for wonderfu gift giving at Christmas process navel oranges that have been
cut into chunks (skin, pith, everything except the stem) until it looks like
marmalade pieces.
Measure amount you have then add an equal amount of sugar,
stir together, microwave at full power for about 8 minutes, and dump into
pretty jars.
Refrigerate and wrap with bow for a great gift!
This recipe has been my secret for several years, but it is so great I had
to share with you guys. I do just one or two oranges at a time when I want
good and cheap marmalade for myself.
Makes 2 Servings.
Patty
http://groups.yahoo.com/group/GIFT-RECIPE/message/41
Southern Pralines
2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 tbsp unsalted butter
1/8 tsp salt
3/4 tsp baking soda
Combine all ingredients except baking soda in a large heavy saucepan. Cook
over low heat, stirring gently until sugar dissolves.
Cover and cook over
medium heat 2 to 3 minutes to wash down sugar crystals from the sides of the
pan.
Uncover and cook to soft ball stage (235 degrees), stirring constantly.
Remove from heat and stir in soda. Beat with a wooden spoon just until
mixture begins to thicken.
Working rapidly, drop by tbsp onto greased wax
paper and let stand until firm.
Makes 24 Servings.
from: Patty
Green Tomato Relish
Try it at your next barbecue, or put it away to give as holiday gifts.
6 medium (about 2 pounds) green tomatoes, cored and cut up (about 4 cups
chopped)
1/2 pound cabbage, cored and cut up (about 3 cups chopped)
3 medium green sweet peppers, seeded and cut up (about 2-1/4 cups chopped)
2 medium red sweet peppers, seeded and cut up (about 1-1/2 cups chopped)
1 large onion, cut up (about 1 cup chopped)
2 tablespoons pickling salt
1-1/4 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon ground turmeric
1-1/4 cups cider vinegar
1/2 cup water
Use a food processor to finely chop green tomatoes, cabbage, green and red
sweet peppers, and onion, processing a portion at a time, using several
on/off turns of the processor. (Or, finely chop by hand.)
Place vegetables
in a large bowl. Sprinkle with the 2 tablespoons pickling salt; stir well.
Cover and chill overnight. Rinse well in colander under running water;
drain.
In a large pot stir together sugar, mustard seed, celery seed, and turmeric.
Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar.
Stir in vegetables. Return mixture to boiling, stirring frequently.
Remove
from heat. Ladle hot relish into hot, sterilized half-pint or pint canning
jars, leaving a 1/2-inch head-space. Wipe jar rims and adjust lids.
Process
in boiling water canner for 5 minutes for half-pints or 10 minutes for pints
(start timing when water begins to boil). Store sealed jars up to 3 months.
Makes 6 to 7 half-pints or 3 to 4 pints (84, 1-tablespoon servings.
from: Patty
Elfin Shortbread Bites
You can choose from plain, lemon-poppy seed, chocolate chip or butter-pecan
versions of these tiny, but rich, cookies. They make fun good gifts.
1-1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter (not margarine)
1. In a medium mixing bowl, stir together the flour and sugar. Using a
pastry blender, cut in the butter till the mixture resembles fine crumbs and
starts to cling. Form mixture into a ball and knead till smooth.
2. On an ungreased cookie sheet, roll or pat the dough to form an 8x5-inch
rectangle. Cut into 1/2-inch squares. Separate pieces on the cookie sheet.
3. Bake in a 325 degree F. oven for 10 to 12 minutes or till the bottom just
starts to brown and center is set. Cool on cookie sheet for 5 minutes.
Remove and cool on waxed-paper-covered rack. Makes about 144 pieces.
Lemon-Poppy Seed Bites: Prepare shortbread as directed, except stir 2
teaspoons poppy seed into flour-sugar mixture and add 1 teaspoon finely
shredded lemon peel with the butter.
Chocolate Chip Bites: Prepare shortbread as directed, except stir in 1/3 cup
miniature semisweet chocolate pieces after cutting in butter.
Butter-Pecan Bites: Prepare shortbread as directed, except substitute brown
sugar for the sugar and stir in 1/4 cup finely chopped pecans after cutting
in the butter.
from: Patty
Double-Swirl Apple Bread
For a spectacular breakfast treat, slather slices of this fruit- and
nut-filled loaf with orange marmalade or apricot preserves.
5-1/2 to 6 cups all-purpose flour
1 package active dry yeast
1 cup milk
3 tablespoons granulated sugar
3 tablespoons butter
3/4 teaspoon salt
2 eggs
1 cup shredded apple
1-1/2 cups finely chopped peeled apple
1/2 cup finely chopped walnuts or pecans, toasted
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons butter, softened
1 slightly beaten egg white
1 tablespoon water
Coarse sugar
In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons
butter, and the salt until warm (120 to 130 degrees F.) and butter almost
melts.
Add milk mixture to flour mixture along with eggs. Beat with an
electric mixer on low to medium speed for 30 seconds, scraping side of the
bowl constantly.
Beat on high speed for 3 minutes. Stir in shredded apple.
Using a wooden spoon, stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and elastic
(6 to 8 minutes total). Shape into a ball.
Place in a lightly greased bowl,
turning once to grease surface. Cover; let rise in a warm place until double
(about 1 hour). Punch dough down.
Turn dough out onto a lightly floured surface. Divide in half.
Cover; let
rest for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl, combine chopped apple,
nuts, brown sugar, and cinnamon; set aside.
Roll half of the dough into a 14x9-inch rectangle. Spread with 1 tablespoon
of the softened butter; sprinkle with half of the filling.
Beginning at both
short ends, roll each end up, jelly-roll style, to center. Place loaf,
rolled side up, in a lightly greased 8x4x2- or 9x5x3-inch loaf pan. For
second loaf, repeat with remaining dough, remaining butter, and remaining
filling; place loaf in a second lightly greased loaf pan.
Cover; let rise until almost double in size (about 30 minutes).
Stir
together egg white and water. Brush egg white mixture over tops of loaves;
sprinkle with coarse sugar. Bake in a 375 degree F. oven for 30 to 40
minutes or until bread sounds hollow when lightly tapped. (If necessary,
loosely cover with foil for the last 15 minutes of baking to prevent
overbrowning.) Immediately remove from pans. Cool on wire racks. Makes 2
loaves (32 servings).
Make-Ahead Tip: Prepare loaves as directed. Wrap in heavy foil and freeze
for up to one month. Thaw loaves at room temperature.
from: Patty
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