Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Travel Tip
Posted by: “Debbie
This is one I especially like as it’s easy to take with you.
This is helpful for nervous tension while traveling.
Place a tissue with a few drops of Lavender inside a plastic zip lock
baggie.
Keep this in your purse or glove compartment and open up and breathe
as needed.
This method is great with Eucalyptus for days when you’re all stuffed
up.
Daily Aromatherapy Tip
brought to you by AromaThyme.com
Scent of the Month Club
[Ginger E.O. also works]
1. Baja Beef and Rice Casserole
Posted by: “~*Piper*~”
Baja Beef and Rice Casserole
Recipe provided by the Certified Angus Beef® brand
Makes 4 servings
1 pound Certified Angus Beef® pre-cooked pot roast
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 (14.5 ounce) cans tomatoes and green chilies
2 cups cooked rice
1 (1.25 ounce) package taco seasoning mix
1. Heat oven to 350°F. Shred beef into small pieces. In hot vegetable oil, sauté the onion, pepper and garlic until softened, 3 to 4 minutes.
2. Add the beef, rice, tomatoes and green chilies and taco seasoning. Transfer to a 3-quart casserole dish and bake until bubbling hot, about 15 minutes.
3. Sprinkle with cheese and bake until cheese melts, 2 to 3 minutes.
________________________________________________________________________
2. Moroccan Chicken Pie
Posted by: “Amanda”
Moroccan Chicken Pie
1 large onion, sliced
1 clove garlic, sliced
1/4 tsp. cayenne
1/2 cup water
4 egg lightly beaten
2 cups cooked chicken shredded
2 Tbs. lemon juice
3/4 cup almond toasted
1/2 tsp. ginger ground
1 tsp. cinnamon
2 lbs. phyllo dough rolled into sheets or pre-made rolls of dough
1 Tbs. olive oil
Heat olive oil in skillet. Add onion, garlic salt and cayenne. Cook
for approximately 5 minutes. Add water and cover, cook until liquid
evaporates. Stir in eggs into skillet, until mixture begins to
thicken. Add chicken, lemon juice, almonds, ginger and cinnamon.
Heat oven to 350. Grease 8-inch baking dish form 1 sheet of Phyllo
in bottom of dish, brush with oil, arrange the rest of the sheets
around edges of dish hanging edges over sides. Spoon mix into dish
Fold edges over top of the mix, brush top with oil. Bake until
golden brown approximately 30 minutes.
NOTE: “Turkey can be substituted for Chicken”
Serving Ideas: Goes great with Couscous, Rice or Pasta
NOTES: Reheat either in a pre-heated oven at 375 for 15-20 minutes or
in the microwave on med-high for 7-8 minutes checking often.
Amanda
________________________________________________________________________
3. Pork Chop Dinner with Rice and Veggies
Posted by: “Amanda”
Pork Chop Dinner with Rice and Veggies
Makes:6 servings
6 pork boneless loin chops, 1/2 inch thick (1 1/4 pounds)
2 cans (10 3/4 ounces each) condensed reduced-fat cream of mushroom soup
1 bag (1 pound) frozen baby peas, carrots, pea pods and corn, thawed and drained
1 can (14 ounces) ready-to-serve chicken broth
2 cups uncooked instant brown rice
Spray 12-inch nonstick skillet with cooking spray; heat over medium
heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Remove pork from skillet; keep warm.
Heat soup, vegetables and broth to boiling in same skillet, stirring
occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
Top with pork. Cover and simmer about 5 minutes longer or until pork
is slightly pink in center and rice is tender.
Amanda
________________________________________________________________________
4. Rotel Baked Rigatoni and Mushrooms
Posted by: “Amanda”
Rotel Baked Rigatoni and Mushrooms
* 1 pound rigatoni, uncooked
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 2 cups (about 6 oz.) sliced fresh mushrooms
* 1 can (28 oz.) crushed tomatoes
* 2 cans (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
* 1/2 cup part-skim ricotta cheese
* 1 cup part-skim shredded mozzarella cheese
Preheat oven to 375 degrees F. Cook pasta according to package directions.
Drain; return to pot. In a large skillet, cook garlic in hot oil for 1 minute.
Add mushrooms; cook 3 minutes. Add tomatoes and RO*TEL. Heat to a
boil; reduce heat and cover. Stirring occasionally, simmer for 15 minutes.
Stir sauce, ricotta cheese and half of mozzarella into pasta. Pour into a
13 x 9 x 2-inch baking dish. Sprinkle with remaining mozzarella. Cover;
bake 20 minutes or until heated through. Makes 6 servings.
Amanda
This is another great group owned by *~Tamara~*
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/
Cream of Chicken Condensed Soup
1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt
Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.
Condensed Cream of Celery Soup
1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)
Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.
Condensed Cream of Mushroom Soup
1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (check the previous video to see what this is)
Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.
Magic Mix
2 1/3 c. dry non-instant powdered milk
1 c. all purpose flour
1 c. butter, at room temperature and cubed
Combine dry milk, flour and butter into a large bowl. Mix with electric hand mixer until it resembles cornmeal. Keep mix tightly covered in the refrigerator for up to six months. Yield: 5 cups.
http://everydayfoodstorage.net/?s=cream+soup
SURVIVAL guide to the flu
a mom’s
brought to you by: www.everydayfoodstorage.NET
The flu (respitory and stomach) can hit very suddenly and when it does it can turn your world upside down. It can make it impossible
to go to the store, make dinner, have a clean house, and it can feel unsurvivable. The good news is that it can! Well...that is if you’re
prepared and have the right tips to survive when you and/or your family gets sick with the flu. I decided to put this together after my
whole family, including myself, were sick and after hearing a lot of my fellow friends sturggling to take care of a sick family. These
are all the things I figured out, the hard way, so that you can have it EASY!
-Crystal
TIPS FOR GETTING THINGS DONE
HOW TO ENTERTAIN A CHILD
WHEN YOU’RE SICK
The way I look at it is there is no way to get everything 100% done when no one is feeling 100%...especially when it’s YOU
that isn’t feeling 100%. The first thing is to accept that your house may be a mess and other things may fall by the wayside.
However, unfortunately, there are a few things that still have to get done because people will still need to eat, dishes will
need to be cleaned, and laundry will need to be done. (BLAST! Who doesn’t love a good excuse to get out of laundry...it’s
just that no matter what, we still need to be clothed!) So here are my tips for helping with those three items:
Feeding the Family
• Have “Quick Fix” Meals on hand- i.e. Frozen Lasagna, Hamburger Helper, Macaroni and Cheese, etc. Who knows when
a trip to the doctor will take all day or when you’ll have a child who wants to be held all day
• Become best friends with your slow cooker-when you’re sick you have the most energy in the morning so capitlize on it by
getting dinner going so at the end of the day when everyone is feeling bad, you’ve already got dinner D-O-N-E!
• If you have a bread machine, use it! It’s a great way to bake bread that requires little effort on your part.
Doing the Dishes
• Keep one side of your sink filled with soapy water-this way even if you don’t have time to load or unload the dishwasher
family members can stick contaminated dishes in soapy water until you have time/energy to deal with it.
• Keep paper and plastic dishes and utensils on hand-then you just need to throw away the dishes and minimize what you
actuallly need to clean.
Laundry:
• If you don’t have time to fold laundry, at least lay it out flat in a pile instead of stuffing it into a laundry basket to get
wrinkled...and for you to iron later. YUCK!
• Keep hangers in your laundry room so you can instantly hang up laundry. Even if it doesn’t make it’s way to your closet at
least you’ve skipped the step of putting it in a basket to hang up later.
It sounds awful, but honestly TV can
be your best friend when you’re sick
and a child needs entertaining. That
way you can lay on the couch while
still keeping an eye on them.
Another trick is to lay on the couch
and have your children bring books
that you can read to them. After all,
the TV needs a break after awhile
and so will your kids.
If you have a baby, bring in a porta
crib that you can put next to you
while you’re laying in bed. That way
your child can still play with toys, see
you and most importantly, you can
see them!
HOW IT SPREADS:
The main way that influenza viruses are thought to
spread is from person to person in respiratory droplets
of coughs and sneezes. This can happen when droplets
from a cough or sneeze of an infected person are
propelled through the air and deposited on the mouth
or nose of people nearby. Influenza viruses may also be
spread when a person touches respiratory droplets on
another person or an object and then touches their own
mouth or nose (or someone else’s mouth or nose) before
washing their hands.
People with 2009 H1N1 flu who are cared for at home
should:
• check with their health care provider about any special
care they might need if they are pregnant or have a health
condition such as diabetes, heart disease, asthma, or
emphysema
• check with their health care provider about whether
they should take antiviral medications
• keep away from others as much as possible. This is
to keep from making others sick. Do not go to work or
school while ill
stay home for at least 24 hours after fever is gone, except
to seek medical care or for other necessities. (Fever
should be gone without the use of a fever-reducing
medicine.)
• get plenty of rest
• drink clear fluids (such as water, broth, sports drinks,
electrolyte beverages for infants) to keep from being
dehydrated
• cover coughs and sneezes. Wash hands often with
soap and water. If soap and water are not available, use
an alcohol-based hand rub.*
• wear a facemask – if available and tolerable – when
sharing common spaces with other household members
to help prevent spreading the virus to others.
HOW TO TREAT IT:
Antiviral medications can sometimes help lessen
influenza symptoms, but require a prescription. Most
people do not need these antiviral drugs to fully recover
from the flu. However, persons at higher risk for severe flu
complications, or those with severe flu illness who require
hospitalization, might benefit from antiviral medications.
Antiviral medications are available for persons 1 year of
age and older. Ask your health care provider whether you
need antiviral medication.
Influenza infections can lead to or occur with bacterial
infections. Therefore, some people will also need to take
antibiotics. More severe or prolonged illness or illness that
seems to get better, but then gets worse again may be an
indication that a person has a bacterial infection. Check with
your health care provider if you have concerns.
Warning! Do not give aspirin (acetylsalicylic acid) to children
or teenagers who have the flu; this can cause a rare but
serious illness called Reye’s syndrome. For more information
about Reye’s syndrome, visit the National Institute of Health
website.
Check ingredient labels on over-the-counter cold and flu
medications to see if they contain aspirin.
Children 5 years of age and older and teenagers with the flu
can take medicines without aspirin, such as acetaminophen
(Tylenol®) and ibuprofen (Advil®, Motrin®, Nuprin®), to
relieve symptoms.
Children younger than 4 years of age should NOT be given
over-the-counter cold medications without first speaking with
a health care provider.
The safest care for flu symptoms in children younger than 2
years of age is using a cool-mist humidifier and a suction bulb
to help clear away mucus.
Fevers and aches can be treated with acetaminophen
(Tylenol®) or ibuprofen (Advil®, Motrin®, Nuprin®) or
nonsteroidal anti-inflammatory drugs (NSAIDS).
Over-the-counter cold and flu medications used according to
the package instructions may help lessen some symptoms
such as cough and congestion. Importantly, these medications
will not lessen how infectious a person is.
Check the ingredients on the package label to see if the
medication already contains acetaminophen or ibuprofen
before taking additional doses of these medications—don’t
double dose! Patients with kidney disease or stomach
problems should check with their health care provider before
taking any NSAIDS.
Check with your health care provider or pharmacist if you are
taking other over-the-counter or prescription medications not
related to the flu. For more information on products for treating
flu symptoms, see the FDA website.
When to Seek Emergency Medical Care
Get medical care ASAP if the sick person at home:
• has difficulty breathing or chest pain
• has purple or blue discoloration of the lips
• is vomiting and unable to keep liquids down
• has signs of dehydration such as dizziness when standing,
absence of urination, or in infants, a lack of tears when they
cry
• has seizures (for example, uncontrolled convulsions)
• is less responsive than normal or becomes confused
BASIC FACTS ABOUT H1N1
from the center for disease control and prevention-http://www.cdc.gov/h1n1flu/guidance_homecare.htm
by eating or drinking contaminated foods or beverages.
How does food get contaminated by gastroenteritis viruses?
Food may be contaminated by food preparers or handlers
who have viral gastroenteritis, especially if they do not wash
their hands regularly after using the bathroom. Shellfish may
be contaminated by sewage, and persons who eat raw or
undercooked shellfish harvested from contaminated waters
may get diarrhea. Drinking water can also be contaminated
by sewage and be a source of spread of these viruses.
How is viral gastroenteritis treated?
The most important of treating viral gastroenteritis in children
and adults is to prevent severe loss of fluids (dehydration).
This treatment should begin at home. Your physician may give
you specific instructions about what kinds of fluid to give. CDC
recommends that families with infants and young children
keep a supply of oral rehydration solution (ORS) at home at
all times and use the solution when diarrhea first occurs in the
child. ORS is available at pharmacies without a prescription.
Follow the written directions on the ORS package, and use
clean or boiled water. Medications, including antibiotics (which
have no effect on viruses) and other treatments, should be
avoided unless specifically recommended by a physician.
Once your symptoms have subsided, you can start
transitioning back to a normal diet, but you’ll want to stick to a
relatively bland diet for a couple of days. Avoid the following
foods:
Milk and dairy products
Fried, greasy, or spicy foods
Rich desserts
Raw fruits and vegetables such as corn on the cob, onions,
beets, raisins, figs, and cherries
Citrus fruits (oranges, pineapples, grapefruits) and juices
Alcohol and caffeinated drinks
When to call the doctor?
Diarrhea that lasts for more than three days
A temperature of 102 degrees Fahrenheit or higher
Reduced urine
Lightheadedness
No tears or sunken cheeks
Is there a vaccine for viral gastroenteritis?
Currently there is a licensed rotavirus vaccine available that
protects against severe diarrhea from rotavirus infection in
infants and young children. Studies into a norovirus vaccine
are underway.
What is viral gastroenteritis?
Gastroenteritis means inflammation of the stomach and
small and large intestines. Viral gastroenteritis is an
infection caused by a variety of viruses that results in
vomiting or diarrhea. It is often called the “stomach flu,”
although it is not caused by the influenza viruses.
What causes viral gastroenteritis?
Many different viruses can cause gastroenteritis, including
rotaviruses, noroviruses, adenoviruses,type 40 or 41,
sapoviruses, and astroviruses. Viral gastroenteritis is not
caused by bacteria (such as Salmonella or Escherichia
coli) or parasites (such as Giardia), or by medications
or other medical conditions, although the symptoms may
be similar. Your doctor can determine if the diarrhea is
caused by a virus or by something else.
What are the symptoms of viral
gastroenteritis?
The main symptoms of viral gastroenteritis are watery
diarrhea and vomiting. The affected person may also
have headache, fever, and abdominal cramps (“stomach
ache”). In general, the symptoms begin 1 to 2 days
following infection with a virus that causes gastroenteritis
and may last for 1 to 10 days, depending on which virus
causes the illness.
Is viral gastroenteritis a serious illness?
For most people, it is not. People who get viral
gastroenteritis almost always recover completely without
any long-term problems. Gastroenteritis is a serious
illness, however, for persons who are unable to drink
enough fluids to replace what they lose through vomiting
or diarrhea. Infants, young children, and persons who
are unable to care for themselves, such as the disabled
or elderly, are at risk for dehydration from loss of fluids.
Immune compromised persons are at risk for dehydration
because they may get a more serious illness, with greater
vomiting or diarrhea. They may need to be hospitalized
for treatment to correct or prevent dehydration.
Is the illness contagious? How are these
viruses spread?
Yes, viral gastroenteritis is contagious. The viruses that
cause gastroenteritis are spread through close contact
with infected persons (for example, by sharing food, water,
or eating utensils). Individuals may also become infected
BASIC FACTS ABOUT THE
“STOMACH FLU”
from the center for disease control and prevention-http://www.cdc.gov/ncidod/dvrd/revb/gastro/faq.htm
WebMD-http://www.webmd.com/digestive-disorders/brat-diet
RESPITORY FLU
SHOPPING LIST
GENERAL
SHOPPING LIST
STOMACH FLU
SHOPPING LIST
• Vitamin C Tablets
• Concentrate Orange Juice (and LOTS of it!)
• Thera Flu (or other flu medicine)
• Cough Syrup/Cough Drops
• Lip Balm/Vasoline (not breathing through your nose can
really dry you up)
• Tissues (lots and LOTS of these)
• Nasal Spray/Saline Drops for children
• Acetomenophin (Baby/Childrens as well)
• Ibuprofen (Baby/Childrens as well)
• Cool Mist Humidifier
• Popsicles (for sore throats)
• Salt (for gargling with salt water)
• Thermometer
Other Items my Family Uses:
Cleaning Items:
• Anti-Bacterial Wipes (Clorox or Lysol-check that it will
kill flu viruses)
• Anti-Bacterial Spray (Clorox or Lysol-check that it will
kill flu viruses)
• Anti-Bacterial Toilet Bowl Cleaner ((Clorox or Lysolcheck
that it will kill flu viruses)
• Bleach
• Febreeze
• Hand Sanitizer
• Laundry Detergent
Personal Hygeine Items:
• Toilet Paper
• Tooth Paste
• Hand Soap
• Deoderant
• Body Wash
• Shampoo
Baby Items:
• Diapers
• Wipes
• Diaper Rash Ointment
• Baby Wash
• Formula/Baby Food
Food Items:
• Dehydrated celery, carrots, onions, and bell peppers
(these are the “aeromatic” vegetables that are most commonly
used in soups. If you have them on hand in dehydrated
form then you don’t need to worry about always
having the fresh items on hand and you won’t have to go
to the store!)
• Canned Chicken Noodle Soup
• Other Quick Fix Meals
• Straws
• Paper & Plastic Plates, Utensils, and Cups
• Saltine Crackers
• Electrolyte Drink (Gatorade, Pedialite)
• 7-up (flat)
• Bucket (I think we all know why...)
For after the symptoms have subsided:
• Bananas
• Rice
• Applesauce
• White Bread (for toast)
Other Items my Family Uses:
Anyone in your family can sick in an instant which can make getting to the store a real challenge (trust me!) to pick up
those things you now need. That is why it’s so wonderful to have a staple of items around ALL of the time so you don’t
need pick between a well needed nap and running to the store to pick up toilet paper and cold medicine. After all, if
ye are prepared...ye shall not fear! Here are my lists (some of which I learned the hard way) of what to have on hand
generally and specifically for both the respitory and stomach flus. These are meant to be ideas but not “must-haves” if
your family never uses a product.
BASIC ITEMS TO HAVE ON HAND
TO FIGHT THE FLU
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SANITIZING & DISINFECTING
YOUR HOME
When it’s finally over and everyone is feeling better it’s time to sanitize your home, toys, etc. It can seem like a daunting
task but here is a good checklist to make sure it all gets done.
Laundry:
Clothes
Bedding
Bathroom Towels
Kitchen Towels
Places to Sanitize
& Disinfect:
General-
Doorknobs
Stair Railings
Remotes
Computer Keyboard & Mouse
Children’s Toys
Phone Receiver
Cell Phones
Bedside Tables
Bathroom-
Counters
Sink & Faucet
Toilet
Shower/Tub
Floor
Kitchen-
Counters
Sink & Faucet
Microwave
Fridge
Floor
Car-
Steering Wheel
Gear Shift
Door Handles
Children’s Car Seats
CLEANING TIPS: CLEANING
Important Definitions CHECKLIST:
Wiping a surface with soap and water or a cleaning product may remove dirt, but it
doesn’t kill germs that can cause illness.
Clean - Remove visible debris by washing or scrubbing with soap (detergents) and
water.
Sanitize - Reduce the number of bacteria. Sanitize food-related utensils and surfaces,
including cutting boards.
Disinfect - Destroy even more potentially harmful bacteria and other microbes. The
U.S. Environmental Protection Agency regulates sanitizers and disinfectants and
they have a statement to this effect on their labels.
Kitchen and Bathroom Counters:
To clean and disinfect counters, tabletops and high chairs, use Clorox® Clean-
Up® Cleaner with Bleach. For hard, nonporous countertop surfaces, use Clorox®
Disinfecting Wipes for one-step cleaning and disinfecting.
Toys:
Disinfect washable colorfast toys with a solution of 3/4 cup Clorox® Regular-
Bleach per gallon of water. Soak for 5 minutes, rinse and air dry.
Sponges & Dish Rags:
Sanitize sponges and dishcloths daily in the sink using 3/4 cup Clorox® Regular-
Bleach to a gallon of water. Let soak 5 minutes. Rinse and dry.
Drains:
To deodorize drains, flush with water. Pour 1 cup Clorox® Regular-Bleach into the
drain, then flush with hot water.
Laundry-Whites:
Use Clorox® Regular-Bleach for white and bleachable items only. Always add the
bleach and detergent to the wash water before you add the clothes or use your
washer’s bleach dispenser.
Laundry-Colors:
For colors, there are color-safe bleaches that are available in liquid or powder
forms. Use these products, like Clorox 2® Stain Fighter & Color Booster, to help
remove stains/soils and brighten colors.
Laundry-Towels:
Always launder towels first before using them. Never use fabric softeners, as they
will decrease the towel’s ability to absorb water. Machine wash after use in warm
water with like colors and rotate to extend the life of your towels. Wash white
towels in hot water with 3/4 cups of Clorox® Regular-Bleach per regular load. Or,
try Clorox® UltimateCare® Premium Bleach, the bleach you can pour directly onto
whites.
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FAVORITE SOUP RECIPES
MINESTRONE SOUP:
This a fabulous vegetable filled soup that is great when
you’re sick!
3 medium carrots (3/4 c. dehydrated carrots)
3 stalks celery (3/4 c. dehydrated celery)
2 medium onions (1/2 c. dehydrated onion)
1 large potato
¼ pound green beans (1 can green beans)
2 medium zucchini
½ pound cabbage
1 medium clove garlic
3 ½ cups beef broth
1 ½ cups water
1 can (28 ounces) diced tomatoes
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon pepper
¼ teaspoon rosemary
1 bay leaf
1 can (1 pound) garbanzo beans
Pare carrots; chop coarsely. Chop celery coarsely. Chop
onions. Pare potato; cut into ¾ inch cubes. Trim zucchini;
cut into ½ inch cubes. Coarsely shred cabbage. Mince
garlic. Add all ingredients to slow cooker and cook for 6-8
hours. When 1 ½ hours is left. Rinse and drain cannelloni
beans, add beans to soup. Replace lid and allow to cook.
Remove bay leaf and serve with shredded parmesan
(optional).
A classic chicken noodle soup recipe.
2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots (1/2 c. dehydrated carrots)
2 C. chopped celery (1/2 c. dehydrated celery)
3/4 C. chopped onion (1/4 c. dehydrated onion)
2 Cans cream of chicken soup
1/2 C. milk (1 1/2 T. dry milk powder + 1/2 c. water)
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste
Boil chicken in water. Pull out and pull chicken in to
chunks (I refrigerate first and add this in later..it’s easier
to pull when it isn’t hot). Add veggies,cream of chicken
soup, milk and noodles to stock. Cook until veggies are
tender. Serve with wheat bread.
CHICKEN GINGER
STEW:
The ginger, chicken, and garlic feel so good on a sore
throat!
2 T. vegetable oil
2 T. garlic finely minced
¼ C. onion, finely minced
1 T. ginger root, peeled and minced
1 to 3 lbs. raw chicken (w/ or w/out bones)
1 T. salt, dash pepper
3 C. water
2 C. zucchini
2 C. spinach leaves (fresh works best)
Heat oil in large saucepan. Sauté garlic, onion and
ginger until onion is transparent. Add chicken pieces
and stir well, until chicken is partly cooked. Season with
salt and pepper, add water. Cover and simmer over
medium heat until chicken is tender. Uncover pot and
add zucchini. Cook until tender (chicken comes easily
off bones). Turn off heat and add spinach leaves. Serve
hot.
I realize most don’t like this soup...but like meatloaf I
think it’s just a matter of having a good recipe.
SPLIT PEA SOUP
1 pkg (16 oz.) dried green peas
1 ham bone
7 C water
1 medium onion, chopped (1/4 c. dehydrated onion)
2 medium carrots, chopped (1/2 c. dehydrated carrots)
a couple of stocks of celery and leaves
¾ tsp salt
½ tsp thyme
1 bay leaf
1 garlic clove, minced
Rinse peas under cold water in colander, removing any
debris or blemished peas. Place peas, pork bone and
water in soup pot.
Add onion, carrots, salt, thyme, bay leaf and pepper. Reduce
heat and simmer, uncovered, 1 hour 15 minutes or
until peas are tender, stirring occasionally. Stir frequently
near end of cooking to keep soup from scorching.
Remove pork bone. Take off as much meat from the
bone as you can.
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EASY Butterscotch Creme Pie: Powdered Milk Food Storage Recipes
Posted by Crystal
Okay, so I realize everybody doesn’t love butterscotch like I do. (Although, secretly I am trying to start a grass roots revolution to make it as popular as it was in the 60s-70s…but that is another story) What you will love if you don’t love butterscotch is the delicious and easy GINGER SNAP crumb crust. This is the new “IT” thing this Thanksgiving. I’ve seen people add it to pumpkin cheesecakes, apple pie, chocolate pie, and personally I think it would be INCREDIBLY delicious on the bottom of the Blender Cheesecake recipe. But, if you do like butterscotch like I do, then this is the pie for YOU! It’s easy and the flavor combination is surprisingly fresh, original, and EXTREMELY tasty! My husband (who does not like pie, unless it’s pumpkin) has been asking for it every night for dessert!
Butterscotch Creme Pie with Gingersnap Crust
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup 2% milk (since this recipe calls for 2% milk I used enough dry milk powder to make the equivalent of evaporated milk with out the fat-1/3 c. dry non-instant milk powder + 1 c. water)
1 (8 ounce) container frozen whipped topping, thawed
1/2 t. vanilla
1 (9 inch) prepared ginger snap crust
2 tablespoons butterscotch ice cream topping
In a large bowl, mix pudding mix and milk (if you’re using powdered milk make sure and mix the dry pudding mix with the dry milk before adding the water, it will make it mix together much easier) according to package directions. Fold half of the whipped topping into pudding. Pour mixture into ginger snap crust. Chill for 30 minutes to 1 hour. Add vanilla to remaining whipped topping and spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.
Serve cold with a drizzle of butterscotch or caramel topping over top of pie or a Skor bar.
Gingersnap Crust Recipe
About 24 gingersnap cookies
1/4 C. butter, softened
1/4 C. sugar
Combine ingredients in blender until combined. Press into a 9 inch pie plate and refrigerate for 15-30 minutes.
http://everydayfoodstorage.net/category/long-term-food-storage/milk
Chocolate Milk or a Chocolate Milk Shake: Powdered Milk Food Storage Recipes for Kids
Posted by Crystal
Make food storage a special TREAT for your kids! (Yes, you read that correctly!!) Powdered milk makes EXCELLENT chocolate milk or milkshakes using NO ice cream and there is no hint of the powdered milk! Finally, a healthy-ER approach to milk shakes and chocolate milk that will save you money and help you rotate your powdered milk! Thanks to Michelle who told me about this tip from http://www.hillbillyhousewife.com/magicmilkshakes.htm. It is so good!!
Chocolate Milk made with Powdered Milk:
I use Nesquik mix. It has less sugar than other leading brands and adds in more calcium. If you are already drinking powdered milk and have some chilled in the fridge, then just follow the directions on the package for mixing it with milk. If you aren’t drinking powdered milk, you’ll want to mix this in a juice pitcher since it needs to be chilled and you’ll want to give it a quick mix before you serve it.
One Quart Measurements (Most juice pitchers are one quart)
One Quart Water
3/4 C. Dry Powdered Milk
1/2 C. Nesquik (other chocolate flavorings may be different-to figure out how much you’ll need, remember there are 32 ounces in a quart which means there are 4 eight ounce cups in a quart. Most directions will tell you how much to add based on one 8 ounce glass, so multiply that amount by 4 for the total amount you’ll need of your chocolate flavoring)
Mix dry ingredients together (this makes it dissolve much easier and faster) and mix into water. Let chill for 4-6 hours.
Chocolate Milk Shake with NO ice cream:-makes two 8-ounce cups
This one I know is hard to believe but it SO delicious! I don’t think I’ll ever make the kind with ice cream again!
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder
2 C. Ice
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!
If you want a great variation, that tastes like it is a Jamba Juice “Peanut Butter Moo’d” then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
Well just writing about this has made me crave another one…so…yeah…I’m going to go make myself one. ENJOY!!
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
http://everydayfoodstorage.net/category/long-term-food-storage/grains/wheat/gluten-free
Thinking of you, Ruth.
Merry Christmas.
Much love and hugs!
Vel
Del’s Sour Cream Apple Pie: Dehydrated Apples Food Storage Recipe
Posted by Crystal
I would be remiss if I left out a really great apple pie recipe. And this is a GREAT apple pie recipe. What better way to end pie week than with the pie Del would make on Thanksgiving! (If you missed her pie class on Monday, click HERE!) This is Del’s mother’s recipe and her favorite kind of apple pie. We brought it to a recipe swap at Relief Society and come home with a completely empty plate…not even crumbs! Give it a try…and of course we changed it to include food storage.
Sour Cream Apple Pie
Preheat oven to 375
1 pie crust for 9” pie
2 eggs (2 T. Dry Egg Powder + 1/4 C. Water)
1 cup sour Cream
1 cup sugar
4 TBS all purpose flour
1 tsp vanilla extract
¼ tsp salt
3 – 4 cups peeled, chopped and cooked apples (*note from Crystal, it is faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )
In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell. Bake at 375 for 20 minutes
Crumb Topping
3 TBS butter – melted
¼ cup brown sugar
6 TBS all purpose flour
Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas) After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes. Cool, cover and store leftovers in fridge.
http://everydayfoodstorage.net/category/long-term-food-storage/dehydrated-fruits-vegetables
Pioneer Day FHE and Food Storage Recipe!-Apple Slices Food Storage Recipes
Posted by Crystal
You know how I LOVE themed Family Home Evening lessons and an FHE for Pioneer day (July 24th, the day the Mormon Pioneers entered the Salt Lake Valley) is no different! I think it’s so important to teach our heritage to our children so they know the strength of past and present pioneers.
Click HERE for a link to a great Pioneer Day Family Home Evening lesson and read below for a fun dessert!
This dessert is SO delicious and SO easy when you use your apple slices. Apple slices make any baked apple dessert a BREEZE to make. Just think…no peeling, slicing, worrying about your apple slices turning brown! You simply hydrate the apples in hot water for 5 minutes and follow your recipe. A total life saver when you are short on time…although…aren’t we all? :) Another great reason to turn your baked apple recipes into food storage recipes every time!
Apple Brown Betty
Filling:
2 C. boiling water
4 C. dried apple slices
Topping:
1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter
Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.
© 2009 – 2010, Crystal. All rights reserved.
STAPHYLOCOCCAL FOOD POISONING, BAKERY - USA: (ILLINOIS), ALERT, RECALL
***********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 23 Dec 2010
Source: Illinois Department of Public Health [edited]
http://www.idph.state.il.us/public/press10/12.23.10Bakery.htm
The Illinois Department of Public Health (IDPH), working with the
CDC, the FDA and other state health departments, is investigating
several foodborne outbreaks in which people report becoming ill after
consuming desserts from Rolf’s Patisserie in Lincolnwood, Illinois.
There have been 4 recent outbreaks where one of the dessert items has
come from Rolf’s Patisserie. Approximately 100 people have reported
becoming ill after consuming Rolf’s desserts at a company event, a
catered party, a restaurant and holiday party.
Rolf’s is a wholesale and retail sales bakery. Rolf’s Patisserie is
working closely with IDPH, and the bakery is temporarily closed while
these outbreaks are investigated. Rolf’s is voluntarily recalling all
products made after 1 Nov 2010. The bakery is contacting retailers
and restaurants to remove and discard these products from their
shelves. Both Rolf’s and public health officials are advising people
not to eat these food items and throw them out.
IDPH is working to obtain a distribution list, but individuals or
businesses may have already purchased goods for the holidays, so it
is important to ask where the dessert is from and avoid consuming
desserts from Rolf’s made after 1 Nov 2010.
Initial laboratory testing shows one food item to be contaminated
with high levels of _Staphylococcus aureus_. Food can become
contaminated if a person with a staph infection has an uncovered
lesion or sore that comes in contact with food or food processing
equipment. _Staphylococcus aureus_ bacteria and toxin can contaminate
foods or equipment. Staphylococcal enterotoxins are fast acting,
sometimes causing illness in as little as 30 minutes but usually in
4-6 hours, with nausea, vomiting, stomach cramps, and little if any
fever. The patients usually recover within a day.
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[The following information regarding this entity is extracted from
the USA FDA’s Bad Bug Book
http://vm.cfsan.fda.gov/~mow/chap3.html
In the diagnosis of staphylococcal foodborne illness, proper
interviews with the victims, and the gathering and analyzing of
epidemiological data, are essential. Incriminated foods should be
collected and examined for staphylococci. The presence of relatively
large numbers of enterotoxigenic staphylococci is good circumstantial
evidence that the food contains toxin. The most conclusive test is
the linking of an illness with a specific food, or, in cases where
multiple vehicles exist, the detection of the toxin in the food sample(s).
In cases where the food may have been treated to kill the
staphylococci, as in pasteurization or heating, direct microscopic
observation of the food may be an aid in the diagnosis. A number of
serological methods for determining the enterotoxigenicity of _S.
aureus_ isolated from foods, as well as methods for the separation
and detection of toxins in foods, have been developed, and used
successfully, to aid in the diagnosis of the illness. Phage typing
may also be useful when viable staphylococci can be isolated from the
incriminated food, from victims, and from suspected carriers, such as
food handlers.
A toxin dose of less than 1.0 microgram in contaminated food will
produce symptoms of staphylococcal intoxication. This toxin level is
reached when _S. aureus_ populations exceed 100 000 per gram.
Foods that are frequently incriminated in staphylococcal food
poisoning include meat and meat products; poultry and egg products;
salads such as egg, tuna, chicken, potato, and macaroni; bakery
products such as cream-filled pastries, cream pies, and chocolate
eclairs; sandwich fillings; and milk and dairy products. Foods that
require considerable handling during preparation, and that are kept
at slightly elevated temperatures after preparation, are frequently
involved in staphylococcal food poisoning.
The true incidence of staphylococcal food poisoning is unknown for a
number of reasons, including poor responses from victims during
interviews with health officials; misdiagnosis of the illness, which
may be symptomatically similar to other types of food poisoning (such
as vomiting caused by _Bacillus cereus_ toxin); inadequate collection
of samples for laboratory analyses; and improper laboratory
examination. Of the bacterial pathogens causing foodborne illnesses
in the USA (127 outbreaks, 7082 cases recorded in 1983), 14
outbreaks, involving 1257 cases, were caused by _S. aureus_. These
outbreaks were followed by 11 outbreaks (1153 cases) in 1984, 14
outbreaks (421 cases) in 1985, 7 outbreaks (250 cases) in 1986, and
one reported outbreak (100 cases) in 1987. - Mod.LL]
[see also:
Food poisoning, staphylococcal - France: (enterotoxin E) 1st rep. 20100402.1060
2007
SALMONELLOSIS, SEROTYPE I 4,5,12,i-, SPROUTS - USA (02):
***********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 23 Dec 2010
Source: CDC [edited]
http://www.cdc.gov/salmonella/i4512i-/
CDC is collaborating with public health officials in many states and
FDA to investigate a multistate outbreak of _Salmonella enterica_
serotype I 4,[5],12:i:- infections. Investigators are using DNA
analysis of bacteria obtained through diagnostic testing to identify
cases of illness that may be part of this outbreak.
From 1 Nov 2010 to 21 Dec 2010, a total of 89 individuals with a
matching strain of _S. enterica_ serotype I 4,[5],12:i:- have been
reported from 15 states and the District of Columbia. The number of
ill people identified in each state with the outbreak strain is as
follows: Connecticut (1), District of Columbia (1), Georgia (1),
Hawaii (1), Iowa (1), Illinois (50), Indiana (9), Massachusetts (1),
Missouri (14), New York (1), Pennsylvania (2), South Dakota (1),
Tennessee (1), Texas (1), Virginia (1), and Wisconsin (3). Among 81
persons for whom information is available, illness onset dates range
from 1 Nov to 14 Dec 2010. Case-patients range in age from 1-75
years, with a median age of 28. 68 percent of patients are female.
Among persons with available information, 23 percent reported being
hospitalized. No deaths have been reported. Because the pulsed-field
gel electrophoresis (PFGE) pattern associated with this particular
serotype commonly occurs in the USA, some of the cases identified may
not be related to this outbreak.
Public health officials in multiple states have been interviewing ill
persons to obtain information regarding foods they might have eaten
and other exposures in the week prior to illness. Preliminary results
of this investigation indicate a link to eating alfalfa sprouts at a
national sandwich chain.
This investigation is ongoing. CDC, FDA, and state and local public
health partners are continuing surveillance to identify new cases and
trace potentially contaminated product. CDC will update the public on
the progress of this investigation as information becomes available.
—
Communicated by:
ProMED-mail Rapporteur Brent Barnett
[This discussion is taken from Salmonellosis, frozen poultry pie -
USA (multistate)(04): recall 20071013.3355:
As readers will note from past outbreaks of salmonellosis, the
specific organism involved is usually referred to as _Salmonella
enterica_ followed by its serotype (or serovar) name such as _S.
enterica_ serotype Tennessee. Serotype Tennessee was associated with
the well-publicized USA-wide peanut butter-associated outbreak
affecting more than 600 people.
As discussed by Ana Paccagnella (supervisor of the Enteric
Bacteriology Section at the British Columbia Centre for Disease
Control),
_Salmonella_ as a genus has 2 species, _enterica_ and _bongori_. _S.
enterica_ is divided into 6 subspecies: _enterica_, _salamae_,
_arizonae_, _diarizonae_, _houtenae_ and _indica_. _S. enterica_
subspecies _enterica_ (or subspecies I) strains are the ones usually
isolated from humans or warm-blooded animals and represent a majority
of the salmonellas that are clinically important.
The designation _Salmonella_ I 4,[5],12:i:- means:
- the “I” reflects subspecies _enterica_;
- the “4, [5], 12” are the O (or somatic) antigens associated with
the organism. It should be noted that serotype Typhimurium carries
somatic antigens 4, 5 and 12 (the Group B antigens). Paccagnella
pointed out to me in an email that an O antigen underscored or placed
in [ ] can refer to whether the antigen is related to phage conversion or not.
- the nomenclature after the colon, in this case i:-, reflects the
flagellar or H antigens. It is these H antigens that define the
serotype identity within an individual group of salmonellae.
Almost all of these organisms are biphasic in regard to the H
antigens, that is, they can switch from one flagellar antigen to
another; as an example, _S._ Typhimurium is I 4, 5, 12:i:1,2. The
outbreak organism here, however, is monophasic. Echeita and
colleagues (1) have found that this monophasic strain appears to be
such due to the absence of the _flj_B gene, which is involved in the
H antigen switching mechanism. According to Paccagnella, around 1903,
Smith and Reagh reported on the different behavior of the flagellar
and somatic antigens of salmonella strains. Their work was mostly
ignored until Weil and Felix, working on _Proteus_ cultures, noted 2
forms, the swarming form called the H form (_mit Hauch_, in English:
with breath) and the non-swarming form, called the O form (_ohne
Hauch_, in English: without breath). The H form contained both O and
H antigens (correctly termed the OH form). These parallels were
transposed to the salmonella antigens.
If O antiserum is added to a culture motility is preserved, whereas
if H antiserum is added the culture does not move. Therefore, H
antigen was involved with swarming in the agar plate (breathing might
have been used to imply the ability to move). (Salmonellae, of
course, do not swarm on certain agar plates like _Proteus_ bacteria do.)
Several other foodborne outbreaks related to 4, 5, 12:i:- salmonellae
have been reported, including one in New York City reported in 2002
(2). Additional information about this monophasic organism, which may
be resistant to multiple antimicrobial agents, can be found in references 3-5.
1. Echeita MA, Herrera S, Usera M. Atypical, fljB-negative
_Salmonella enterica_ subsp. _enterica_ strain of serovar 4,5,12:i:-
appears to be a monophasic variant of serovar Typhimurium. J Clin
Microbiol 2001; 39: 2981-3.
2. Agasan A, Kornblum J, Williams G, et al. Profile of _Salmonella
enterica_ subsp. _enterica_ (subspecies I) serotype 4,5,12:i:-
strains causing food-borne infections in New York City. J Clin
Microbiol 2002; 40: 1924-9.
3. Guerra B, Laconcha I, Soto SM, et al. Molecular characterisation
of emergent multiresistant _Salmonella enterica_ serotype
[4,5,12:i:-] organisms causing human salmonellosis. FEMS Microbiol
Lett 2000; 190: 341-7.
4. de la Torre E, Zapata D, Tello M, et al. Several _Salmonella
enterica_ subsp. _enterica_ serotype 4,5,12:i:- phage types isolated
from swine samples originate from serotype Typhimurium DT U302. J
Clin Microbiol 2003; 41: 2395-400.
5. Mossong J, Marques P, Ragimbeaul C, et al. Outbreaks of monophasic
_Salmonella enterica_ serovar 4,[5],12:i:- in Luxembourg, 2006.
Eurosurveillance 2006; 12 (6).
http://www.eurosurveillance.org/em/v12n06/1206-226.asp
- Mod.LL]
[see also:
FOODBORNE ILLNESS, FATAL, TOURISTS - JAMAICA: REQUEST FOR INFORMATION
***********************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 23 Dec 2010
Source: Jamaica Observer [edited]
http://www.jamaicaobserver.com/Tourist-dead—13-hospitalised-from-food-poisoning
An Argentinean tourist is dead while 10 other visitors to the island
have been admitted to hospital in St. Ann suffering from suspected
food poisoning.
The group, which comprises tourists from the USA, Japan, Italy, as
well as 4 visiting Jamaicans, was staying at a villa in the
neighboring parish of St. Mary when they consumed a meal of fish and
potato salad late on 22 Dec 2010. Following the meal, they all became
extremely ill.
They were rushed to hospital where a doctor confirmed that the
Argentinean visitor had died. His identity was not released. One of
the other tourists is said to be in critical condition.
—
Communicated by:
HealthMap Alerts via
ProMED-mail promed@promedmail.org
[The estimated incubation period and the symptoms associated with the
illness are not stated, but the short period of time suggests a
preformed toxin or that an exogenous poison was involved. ProMED
awaits more information about this unfortunate episode. - Mod.LL]
[see also:
Foodborne illness, fatal - Micronesia: (CH) turtle meat 20101121.4211
C. perfringens food intoxication, fatal - USA: (LA) nosocomial 20100530.1799
Foodborne illness, fatal - Sri Lanka, RFI 20100214.0525
2008
Dexamethasone Sodium Phosphate Injection, 4 mg/mL, 30 mL Multiple Dose Vial: Recall due to Particulates in Product
Audience: Risk Managers, Pharmacists
Issue: American Regent and FDA notified healthcare professionals of the nationwide recall of specific lots of Dexamethasone Sodium Phosphate Injection, USP 4 mg/mL, 30 mL Multiple Dose Vial because some vials of these lots either contain particulates or have the potential to form particulates prior to their respective expiration dates.
Background: This voluntary recall was initiated December 20, 2010 because some vials of these lots either contain particulates or have the potential to form particulates prior to their respective expiration dates. American Regent is undertaking this recall in consideration of the potential for safety issues if these lots of product are administered to patients.
Recommendation: The recalled lots are listed in the firm’s press release below. Hospitals, infusion centers, clinics and other healthcare facilities should not use the drug product with these lot numbers for patient care and should immediately quarantine any product for return. As stated in the Dexamethasone Sodium Phosphate Injection, USP Product Package Insert, “Parenteral drug products should be inspected visually for particulate matter and discoloration prior to administration, whenever solution and container permit.”
Read the complete 2010 MedWatch safety summary, including a link to the firm press release, at:
Tell us how we are doing:http://survey.foreseeresults.com/survey/display?cid=d509U9xg0gZVxkMRcoMsQg==&sid=link&cpp[date]=12_24_2010_1620&cpp[type]=S
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Gluten-Free Flour Substitutions
Posted by: “Darlene”
Gluten-Free Flour Substitutions
To make a flour blend, thoroughly combine all ingredients. Store in a
covered container in the refrigerator until used. You can double or
triple these recipes to make as much flour mix as you need.
All-Purpose Flour Blend
Use this blend for all your gluten-free baking.
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g
trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g
protein
High-Fiber Flour Blend
This high-fiber blend works for breads, pancakes, snack bars and
cookies that contain chocolate, warm spices, raisins or other fruits. It
is not suited to delicately flavored recipes, such as sugar cookies,
crepes, cream puffs, birthday cakes or cupcakes.
1 cup brown rice flour or sorghum flour
1/2 cup teff flour (preferably light)
1/2 cup millet flour or Montina® flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
Each cup contains 426 calories, 2g total fat, 0g saturated fat, 0g
trans fat, 0mg cholesterol, 94g carbohydrate, 9mg sodium, 6g fiber, 7g
protein
High-Protein Flour Blend
This nutritious blend works best in baked goods that require
elasticity, such as wraps and pie crusts.
1 1/4 cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g
trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber,
11g protein
Self-Rising Flour Blend
Use this blend for muffins, scones, cakes, cupcakes or any recipe
that uses baking powder for leavening.
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt
Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g
trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber,
10g protein
Nutritional analyses of recipes are based on data supplied by the U.S.
Department of Agriculture and certain food companies. Nutrient amounts
are approximate due to variances in product brands, manufacturing and
actual preparation.
General Guidelines to Using Gum
Gum (xanthan or guar) is the key to successful gluten-free baking.
It provides the binding needed to give the baked product proper
elasticity, keeping it from crumbling.
* Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to
make cakes, cookies, bars, muffins and other quick breads.
* Add 1 teaspoon per cup of flour blend to make yeast bread, pizza
dough or other baked items that call for yeast.
Note: If you purchase a commercial flour blend, read the ingredient list
carefully. Some blends contain salt and xanthan or guar gum. If so,
there is no need to add more.
________________________________________________________________________
6. Easy Gluten Free Spritz Cookies
Posted by: “Darlene”
Easy Gluten Free Spritz Cookies
Wet Ingredients:
1 cup Spectrum Palm Shortening
3/4 cup sugar
1 egg or 1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp hot water + 1 tsp
olive oil)
1 tsp almond, lemon, vanilla, or butter extract.
2 to 4 Tbsp ice cold water, as needed
Dry Ingredients:
3/4 cup arrowroot starch
3/4 cup brown rice flour
3/4 cup millet flour
1 tsp xanthan gum or guar gum for corn free
1/2 tsp baking powder
1/4 tsp salt
In a medium bowl whisk together all dry ingredients and set aside.
In a large bowl cream Spectrum Palm Shortening and sugar. Mix in the egg
and almond extract. Slowly add the dry ingredients until you have a soft
cookie dough.
You may need to add 2 to 4 Tbsp of ice cold water to the dough to help
it become pliable and workable, especially if you’re going to use it for
refrigerator dough or jam thumbprint cookies.
To make spritz cookies, add cookie dough to your cookie press and make
them according to the cookie press directions. I’ve found it’s easier to
press the cookies onto a plate (instead of straight onto the cookie
sheet) and then transfer them to a cookie sheet.
Preheat your oven to 350 degrees F. Line a cookie sheet with parchment
paper or a silpat mat. Place pressed cookies 1/2” apart on the cookie
sheet. If desired, sprinkle with red & green sugar or candy sprinkles.
Bake for 7 to 9 minutes until the edges of the cookies are golden brown.
Cool for 10 minutes.
Makes 4 to 5 dozen cookies
________________________________________________________________________
7. The Best Gluten Free Chocolate Chip Cookies
Posted by: “Darlene”
The Best Gluten Free Chocolate Chip Cookies
Wet Ingredients:
1/4 cup Spectrum Palm Shortening
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg or egg replacer
1 1/2 tsp vanilla extract
Dry Ingredients:
1/2 cup tapioca flour or arrowroot starch (lately I’ve only been using
arrowroot)
1/2 cup sorghum flour or millet flour
1/4 cup brown rice flour
1/2 tsp kosher salt
1/4 tsp xanthan gum (optional)
1 tsp baking powder
1/2 tsp baking soda
Add In’s:
6 oz. gluten free or allergen free chocolate chips
Preheat oven to 350 degrees F.
In a large bowl: cream butter with sugars until light and fluffy. Add
egg and vanilla. In a separate bowl mix together flours, salt, xanthan
gum (opt.), baking powder, and baking soda. Slowly add flour mixture to
butter and sugar mixture. Lastly, mix in chocolate chips.
Place tablespoon sized dough portions 2” apart on a cookie sheet lined
with parchment paper or a silpat mat. Bake 7 to 9 minutes or JUST UNTIL
edges are light brown.
(The cookies WILL NOT look completely cooked when you pull them out of
the oven! That’s what you want! That’s part of the secret to these
awesome cookies! DO NOT over bake them!)
Allow cookies to cool undisturbed on parchment paper or silpat mat on
the cookie sheet for 10 to 15 minutes. Then move cookies to wire baking
rack to continue cooling. Store cookies in an airtight container on the
counter.
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
MERRY CHRISTMAS !!!!!
Love for all of you and your loved ones, best of all gifts.
December 2010 Issue 107
******************************
Copyright 2010 by Dollmaker’s Journey
Dollmaker’s Journey Customer Connection newsletter is a free e-mail
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You can view this issue online. Go to
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You can read all the past issues online. Go to:
http://dollmakersjourney.com/newsletter/archives.html
The archives include an easy to follow index to all the past issues.
******************************
Dear Dollmaking Friends,
Today, December 21, at 23:38 UTC or 11:38 Western European Time in the
Northern Hemisphere, we not only celebrate Winter Solstice but the
shortest day of the year. This day shifts from December 21 to 22,
depending on the tilt of the earth. In seventh century Japan
festivals were held to celebrate the reemergence of Amaterasu, the sun
goddess of Japanese mythology, from her seclusion in a cave. Tricked
by other gods with a loud celebration, she peeks out to find her image
in a mirror and is convinced to return, bringing sunlight back to the
universe. Requiems were held for the deceased, and comedic actors kept
people entertained throughout the night until the sun rose. Aspects of
this tradition survive on New Year’s Day.
To read more about observances throughout the world (in the southern
hemisphere you celebrated winter solstice on June 21st), go to
http://en.wikipedia.org/wiki/Winter_solstice#Observances
(By the way, there are amazing pictures with this article that would
give lots of ideas for dolls.)
Whatever you celebrate, we wish you a happy holiday season. Included
in this newsletter are wacky poems, a quick gift idea, and a great
sale that began yesterday and continues throughout January. Enjoy!
Bonnie and Mary Ann
******************************
CHARITY CORNER
If you are looking for worthwhile projects for donating dolls be sure
to take a look at the newest organization listed in our CHARITY CORNER
– “Dolly Donations – Sending Love 1 Dolly at a Time.” You’ll find
FREE patterns and expert tutorials on their site.
http://dollmakersjourney.com/charitycorner.html
******************************
[Thank you for the links to W.
granny]
From Whenifhow | 12/06/2010 9:34:50 AM PST new
To: nw_arizona_granny;
There are a lot of recipes on the thread.
I am finding information on alternative heat sources, and other prepper information.
Post if you like.
Attached are two brochures (front and back)
We found these brochures at a Mernard’s store.
http://www.menards.com/main/home.html
the Norseman Page 1
http://screencast.com/t/j9asbOe9X
The Norseman Page 2
http://screencast.com/t/4J8fbjGhLZan
Daka Page 1
http://screencast.com/t/x4D21iaQwQcB
Daka Page 2
http://screencast.com/t/rcdvPtBFxTrO
alternative heat sources
http://www.amazon.com/Vogelzang-Barrel-Stove-Model-BK100E/dp/B0018JBFS8
auto shop - 55 gallon drum - they will give to you - clean it and purchase this kit $45
door - cut a hole in - adapter to get a pipe for exhaust
old episodes of Mash - that type of stove
small pot belly stoves - are expensive
person made a solar heater out of soda cans
http://www.youtube.com/watch?v=QLNViUsRCVU&feature=related
- 50 # bag of corn $5.50 (feed corn)
$100 1/2 ton of corn
amazon.com get a grain grinder or grain mill - not like Dr. Prepper - $20 - $500
the one I bought was $60
use your blender to make - local agriculture store - 50 # oats and 50# wheat
I’ve found used wood stoves
online as low as $100 I’ve got a couple already but
may get an extra one to barter with
Heat Source:
http://www.youtube.com/watch?v=ZgDl7SVAJLw
Solar heater
http://www.youtube.com/watch?v=MReKr6cC_c0
101 Short Stories that Will Leave You Smiling, Crying and Thinking
Posted: 26 Dec 2010 08:35 PM PST
Makes Me Think
Since its inception eighteen months ago, our sister site Makes Me Think (MMT) has truly evolved into a remarkable online community. Every day, users share their thought-provoking life stories and vote on stories that other users have shared. Some are happy, some are sad, and others twist your emotions, pulling them in several directions at once.
As stated on the MMT About page, sometimes the most random everyday encounters force us to stop and rethink the truths and perceptions we have ingrained in our minds. These encounters are educationally priceless. They spawn moments of deep thought and self-reflection that challenge the status quo and help us evolve as sensible individuals.
I believe the 101 stories listed below perfectly fulfill that description. Of the thousands of stories that have been submitted to MMT in the last eighteen months, these are my personal favorites.
What do you think?
1. Today, after a 72 hour shift at the fire station, a woman ran up to me at the grocery store and gave me a hug. When I tensed up, she realized I didn’t recognize her. She let go with tears of joy in her eyes and the most sincere smile and said, “On 9-11-2001, you carried me out of the World Trade Center.” MMT
2. Today, at the age of 70, my grandfather graduated from college with a bachelor’s degree in business studies. He’s been a successful business owner most of his life, but he told me he earned his degree to fulfill a promise he made to his mother before she lost her battle with cancer 50 years ago. MMT
3. Today, my mom is a healthy 54 year old who successfully owns and operates a popular bakery downtown – a goal she had all her life. 15 years ago she was diagnosed with cancer. In the face of death, she quit her store clerk job, opened the bakery, started chemo therapy, and succeeded on all fronts. MMT
4. Today, after I watched my dog get run over by a car, I sat on the side of the road holding him and crying. And just before he died, he licked the tears off my face. MMT
5. Today, as a young ‘up and coming’ lawyer, everyone in the firm was congratulating me for winning my first big case this morning. And all day long all I could think about is how I used a technicality in the law to help a murderer walk away a free man. MMT
6. Today, on our 50th wedding anniversary, she smiled at me and said, “I only wish I had met you sooner.” MMT
7. Today, after 2 years of separation, my ex-wife and I resolved our differences and met for dinner. We laughed and chatted for almost 4 hours. Then just before she left, she handed me a large envelope. In it were 20 love letters she wrote me over the last 2 years. There was a post-it note on the envelope that said, “Letters I was too stubborn to send.” MMT
8. Today, when I slipped on the wet tile floor a boy in a wheelchair caught me before I slammed my head on the ground. He said, “Believe it or not, that’s almost exactly how I injured my back 3 years ago.” MMT
9. Today, someone else’s tragedy provided the miracle my family had prayed for. Thanks to this stranger, my dad will have a heart. It’s so odd to think that an accidental death just saved his life. MMT
10. Today marks the ten year anniversary of the day when I slapped him and screamed at him remorselessly for not letting me in the bathroom after we ate breakfast. That moment also marks the positive turning point in my battle with Bulimia. I think he saved my life that day. MMT
11. Today at 7AM I woke up feeling ill, but decided I needed the money, so I went in to work. At 3PM I got laid off. On my drive home I got a flat tire. When I went into the trunk for the spare, it was flat too. A man in a BMW pulled over, gave me a ride, we chatted, and then he offered me a job. I start tomorrow. MMT
12. Today, I was working in a coffee shop when 2 gay men walked in holding hands. As you might expect, heads started turning. Then a young girl at the table next to me asked her mom why 2 men were holding hands. Her mom replied, “Because they love each other.” MMT
13. Today, after the funeral, I went back to my parent’s empty house – the house I grew up in. As I gazed around in awe of all the great memories we made in it, I noticed an old photo of my parent’s in their 20’s sitting on the coffee table. In my father’s handwriting, across the back was written, “In this moment, we were infinite.” MMT
14. Today, as I walked away from the airport gate alone with my head held high and eyes beet red from crying, I knew at that moment what it meant to be a military wife. MMT
15. Today, a lady walked up to me in the gym and asked me to give her some workout pointers. She said, “You look incredible! Watching you gradually tone-up and progress in here has become my primary inspiration to get in shape.” It made me smile because I’ve struggled with my weight since I was 15. MMT
16. Today, my grandpa died. As I was crying and telling my grandma how sorry I was, she said, “Let’s stop being so sad and instead celebrate the 80 wonderful years he was alive… 60 of which he spent with me.” MMT
17. Today, as my father, three brothers, and two sisters stood around my mother’s hospital bed, my mother uttered her last coherent words before she died. She simply said, “I feel so loved right now. We should have gotten together like this more often.” MMT
18. Today, my richest friend growing up filed for bankruptcy and one of my poorest friends growing up purchased his second vacation home. MMT
19. Today, I pulled into a small gas station in the middle of the desert in New Mexico and realized I had left my wallet at my girlfriends house 5 hours away. I had no money and barely enough gas to make it another mile down the road. The only other person that stopped for gas was a burly looking trucker. I was a bit reluctant, but I asked him for some spare change for gas. Instead he filled my tank and said, “Someone did this for me a few years ago.” MMT
20. Today, I was all dressed up and waiting on my blind date to arrive. He never showed up. It made me feel ugly. I thought he may have seen me from a distance and bailed. Then as I left the restaurant alone, I heard a little girl ask her mom if I was a princess. It made me smile and it MMT. (more…)
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101-
Today, I interviewed my grandmother for part of a research paper I’m working on for my Psychology class. When I asked her to define success in her own words, she said, “Success is when you look back at your life and the memories make you smile.” MMT
##########################
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[A very long product list on page, could this be part of the reason that there is now news that our food supply is not safe?
Check this page for more, for I have several to post.
granny]
http://www.fda.gov/Safety/Recalls/ucm238111.htm
Whole Foods Market Announces A Recall Of Products Which Were Produced By Rolf’s Patisserie In Seven States In The Midwest Because Of A Possible Health Risk
Contact:
Whole Foods Market
512-542-0878
FOR IMMEDIATE RELEASE - December 24, 2010 - Whole Foods Market announces that it is recalling items sold in Illinois, Indiana, Michigan, Minnesota, Missouri, Nebraska and Wisconsin that came from its supplier Rolf’s Patisserie of Lincolnwood, Illinois. The recalled items have been used as an ingredient in prepared food and bakery department products or repackaged and sold under the Whole Foods Market Label. Rolf’s Patisserie has recalled all items that were made after Nov. 1, 2010.
Products produced by Rolf’s Patisserie have been connected to several outbreaks of Staphylococcus aureus (S. aureus) food poisoning. To date no illnesses have been reported from consumers eating products sold by Whole Foods Market.
A food item contaminated with S. aureus, the bacterium responsible for producing toxins in foods, can cause nausea, vomiting, stomach cramps and diarrhea. The illness usually lasts for one to two days, although severe cases may last as long as three days. However, certain individuals, such as the elderly or very young, may require medical treatment for dehydration. Consumers should not eat the gingerbread houses and should dispose of them in a sealed container so that people and animals (including wild animals) cannot get access to and eat them.
All of the following Whole Food Market (WFM) Products are included in this recall:
Items sold in Bakery
[List must cover every product there]
http://www.fda.gov/Safety/Recalls/ucm238095.htm
Abbott Diabetes Care Announces Recall of Certain Lots of Precision Xtra®, Precision Xceed Pro®, MediSense® Optium™, Optium™, OptiumEZ and ReliOn® Ultima Blood Glucose Test Strips in the United States and Puerto Rico
No other Abbott Diabetes Care products are affected
More information is available at: www.precisionoptiuminfo.com
Contact:
Abbott Diabetes Care Customer Service
(800) 448-5234 (English)
(800) 709-7010 (Espanol)
Media Contact:
Scott Davies
(847) 938-8898
Greg Miley
(510) 502-7076
FOR IMMEDIATE RELEASE – ALAMEDA, Calif. December 22, 2010 — Abbott Diabetes Care today announced that it has initiated a recall of 359 lots (approximately 359 million strips) of Precision Xtra®, Precision Xceed Pro®, MediSense® Optium™, Optium™, OptiumEZ and ReliOn® Ultima Blood Glucose Test Strips in the United States and Puerto Rico.
The test strips are used with Abbott’s Precision Xtra, Precision Xceed Pro, MediSense Optium, Optium and OptiumEZ blood glucose monitoring systems. ReliOn Ultima test strips are used with the ReliOn Ultima blood glucose monitoring system. The blood glucose monitors are not being recalled and customers can continue to use the blood glucose monitors.
The affected test strips may give falsely low blood glucose results, which can lead users to try to raise their blood glucose when it is unnecessary and to fail to treat elevated blood glucose due to a falsely low reading. The problem appears to be related to longer than expected blood fill times. This may be dependent on the age of the strips and if the strips have been stored in (or exposed to) higher temperatures (above 72°F and not to exceed 86°F) for an extended period of time.
Customers who have test strips from these affected lots should discontinue use of the product. Abbott Diabetes Care will replace affected test strips at no charge. Abbott Diabetes Care initiated this recall following a routine internal quality review that indicated certain lots of Precision Xtra, Precision Xceed Pro, MediSense Optium, Optium, OptiumEZ and ReliOn Ultima blood glucose test strips may experience longer than normal blood fill times which may cause falsely low blood glucose readings.
Customers are advised to contact their health care provider to determine testing options if they do not have any unaffected test strips to use.
However, if consumers must use affected test strips while in the process of obtaining new strips, they should:
1. Check the amount of time it takes for their blood glucose meter to start the “countdown” after they first apply blood to the test strip. They should start timing immediately after blood first makes contact with the test strip. If the meter takes longer than five seconds to start the countdown, that test strip is affected and the result should not be used. Users should check the time for each test strip they use because all of the strips in a package may not be affected to the same degree. If any reading appears lower than they would expect or does not seem to correlate with the way they are feeling, the user should contact their health care provider immediately.
2. If they do not immediately have access to unaffected strips and are unable to test their blood sugar, users need to be aware of symptoms of high blood sugar (hyperglycemia) and low blood sugar (hypoglycemia).
• Symptoms of high blood sugar include excessive thirst, excessive urination, blurred vision, weakness, nausea, vomiting, and abdominal pain. If a user is experiencing any of these symptoms or is not feeling well, they should contact their health care professional immediately.
• Symptoms of low blood sugar may include trembling, excessive sweating, weakness, hunger, confusion, and headache. Some individuals may have no symptoms at all before they develop unconsciousness or seizures. It is important to treat low blood sugars promptly to avoid loss of consciousness or a seizure. If a user is unable to obtain unaffected strips, they should contact their health care provider for advice on how to treat these symptoms before they occur.
The recommendation is that hospitals and user facilities stop using the recalled test strips and follow the steps below:
1. Use test strips from unaffected lots.
2. If the health care facility does not have any test strips from unaffected lots but has an alternative point-of-care blood glucose testing system, begin using the alternative system until new, unaffected test strips can be obtained.
3. If the health care facility does not have any test strips from unaffected lots or immediate access to an alternative point-of-care blood glucose testing system, health care providers should take the following steps:
• Verify any critical glucose test results (e.g., test results that may be used to adjust insulin therapy in vulnerable patient populations) generated on the Precision Xceed Pro Blood Glucose Monitoring System using a central laboratory blood glucose method. Clinical judgment should be applied when deciding whether to act on results prior to verification.
• Verify any Precision Xceed Pro Blood Glucose Monitoring System results that do not match a patient’s symptoms, or seem unexpected for the patient’s clinical status, using a central laboratory blood glucose method.
• Monitor the amount of time it takes for the Precision Xceed Blood Glucose Meter to start the “countdown” after blood is first applied to the test strip. If the amount of time exceeds five seconds, discard that test strip immediately to prevent the risk of receiving a falsely low blood glucose result (if this occurs, health care providers should note the lot number of that test strip, discard all the test strips from that lot, and notify Abbott Diabetes Care immediately).
Customers can check if they have test strips from the affected lots by visiting www.precisionoptiuminfo.com and looking up their product lot number.
Precision Xtra, Precision Xceed Pro, MediSense Optium, Optium, OptiumEZ and ReliOn Ultima customers can also get information by calling Abbott Diabetes Care customer service at 1-800-448-5234 (English) and 1-800-709-7010 (Español).
The website and customer service phone numbers listed above will also provide customers with information about returning affected test strips.
Unaffected Precision Xtra, Precision Xceed Pro, MediSense Optium, Optium, OptiumEZ and ReliOn Ultima Blood Glucose Test Strip lots may be used by customers to test their blood glucose as directed by their health care providers.
Abbott Diabetes Care has reported this situation to the U.S. Food and Drug Administration and is working to make the necessary corrective actions to prevent this situation from recurring.
[A very long list of products and numbers on the page.
granny]
http://www.fda.gov/Safety/Recalls/ucm238112.htm
Whole Foods Market Announces A Recall For Ginger Bread Houses Which Were Produced By Rolf’s Patisserie In Twenty-Three States Because Of A Possible Health Risk
Contact:
Whole Foods Market
512-542-0878
FOR IMMEDIATE RELEASE - December 24, 2010 - Whole Foods Market announces that it is recalling assembled Ginger Bread Houses sold in, Arkansas, Colorado, Connecticut, Illinois, Indiana, Florida, Kansas, Louisiana, Maine, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New Mexico, New York, Oklahoma, Rhode Island, Texas, Utah and Wisconsin that came from its supplier Rolf’s Patisserie of Lincolnwood, Illinois. The recalled ginger bread houses may have been assembled, decorated and packaged in clear plastic wrap and sold with a Whole Foods Market scale label; some scale labels also may list “Rolf’s Patisserie” as part of the description. This includes all ginger bread Houses made after Nov. 1, 2010.
Products produced by Rolf’s Patisserie have been connected to several outbreaks of Staphylococcus aureus (S. aureus) food poisoning. All products that were made after Nov. 1, 2010 were recalled. To date no illnesses have been reported from consumers eating ginger bread houses sold by Whole Foods Market.
A food item contaminated with S. aureus, the bacterium responsible for producing toxins in foods, can cause nausea, vomiting, stomach cramps and diarrhea. The illness usually lasts for one to two days, although severe cases may last as long as three days. However, certain individuals, such as the elderly or very young, may require medical treatment for dehydration. Consumers should not eat the gingerbread houses and should dispose of them in a sealed container so that people and animals (including wild animals) cannot get access to and eat them.
Signage is posted in Whole Foods Market stores to notify customers of this recall.
Customers who have purchased any of the listed products from Whole Foods Market may return them to the store for a full refund. Consumers with questions may contact Whole Foods Market at 512-542-0878 weekdays between 8:00am and 5:00pm central standard time.
###
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