I’m fighting the late blight with my tomatoes. I have a whole bunch that just need to hang on long enough to ripen and I’ll have some crop.<<<
If there is a shortage of tomatoes, that will mean a lot of tasteless food the next year.
I do hope your crop matures, it is always heartbreaking to see one wasted by disease.
Here, the only tomato that ever really produced the pounds that I wanted, was a simple Cherry tomato.
The large ones always found a way to commit suicide, and if they looked like they might make it the gophers got them.
I would freeze them in gallon bags and then later cook them for sauce or canning, after having used them as frozen tomatoes for soups.
There are many of you that are on my ping list and not the one that Delawhere used, so at last, I have got the ones I have all on one list...I hope.
Ping to Thread #3, I intended to post a few new things and send a ping list, something went wrong with the plan and we are now over a thousand posts in it.
In the 21,000 posts, there must be something useful to you.
Come and share your thoughts, information and questions with us.
We miss you,
granny
PS...
It would not accept the name “Hossier Mama”, how did I goof it up?
http://www.freerepublic.com/focus/f-news/2314019/posts
An event at my grocery store [An ATS member’s experience].
ATS Member, Poster ^ | 10/8/2009 08:30 | Teddirevolution
Posted on Wednesday, August 12, 2009 3:09:51 AM by Quix
I just tried the caramelized onion jam that I made today
(new recipe - just popped the top on a jar that flipped over in the canner and wasn’t sure on the seal).
It is very different and very good! I cut a bite off of some leftover marinated steak in the fridge and
put a dab of this jam on the steak; it has a sweet and savory taste that went very nicely with the
marinated steak without overpowering it. I wouldn’t pair it with chicken or turkey, but it would go
very nicely with roast beef, venison, pheasant, or other darker meat. If you have ever had
sauerbraten, this jam reminds me of a very mild version of the same flavors, like an echo
of sauerbraten. :) I tried it cold,
which was fine, but I will serve it at room temperature.
The recipe was a little time consuming, but the ingredients were all things I have on hand,
and I can easily grow the garlic and the onions. This recipe made 8 jelly jars of jam.
I found it on the Taste of Home website.
Caramelized Onion Jam
4 whole garlic bulbs
1 tsp vegetable oil (I actually drizzled extra light olive oil)
5 c. chopped sweet onions (1 1/2 pounds)
1/4 c. butter/margarine
3/4 c. cider vinegar
1/2 c. lemon juice
1/4 c. balsamic vinegar
1 1/2 tsp. ground mustard
1 tsp. salt
3/4 tsp. white pepper (I was out of white pepper and used black)
1/2 tsp. ground ginger
1/4 tsp. ground cloves
6 c. sugar
1 pouch (3 oz) liquid fruit pectin
Remove papery outer skin from the garlic (do not peel or separate cloves).
Cut top off garlic bulbs, brush or drizzle with oil, and wrap each bulb in foil.
Bake at 425
degrees for 30 - 35 minutes or until softened. Cool for 10 - 15 minutes
(after 10 minutes, pull apart the cloves to allow for complete cooling).
In a large pot or Dutch oven, saute onions in butter for 30 - 40 minutes or until lightly browned.
Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar,
mustard, salt, pepper, ginger, and cloves. Bring to a rolling boil. Gradually add sugar, stirring
constantly. Return to a boil for 3 minutes.
Add pectin, bring to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from the
heat, and let stand for 3 minutes. Skim off any foam. Pour hot mixture into hot jars, leaving
1/2 inch headspace. Put on lids and bands. Process for 10 minutes in a boiling water bath.
Tue, 26 Jun 2007 - “Adam & Meg Ritterpusch” - Message #26778
Vi
______
visit the website:
http://groups.yahoo.com/group/home_canning/
1a. Indian Fry Bread
Posted by: “Vergie”
Indian Flatbread
This makes a quick side dish to feed the kids, a bread that you can make without an oven, and a great trail bread. You can double or triple the recipe depending on how big your tribe is.
4 cups bread flour
4 teaspoons baking powder
1 cup dry milk solids
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups warm water
Enough vegetable oil to fill the frying pan to 1/2-inch deep.
Mix the dry ingredients together. Form a depression in the dry ingredients and slowly pour half the water in. Mix and add the remaining water as needed to form a soft but not sticky dough. Knead the dough lightly. Cut pieces from the dough and form them into round discs about 1/4-inch thick.
Heat the oil until hot. When the oil is hot enough, a small piece of the dough placed in the oil should brown quickly but not burn. Slip the dough pieces into the hot oil, fry them until brown on one side, and turn. When done, remove them to paper towels. Serve them hot as a bread or with syrup or honey as a side dish.
Dennis Weaver, Prepared Pantry
________________________________________________________________________
________________________________________________________________________
2. Banana Split Ice Cream
Posted by: “Vergie”
Banana Split Ice Cream
4 eggs
1-1/2 c. sugar
6 c. milk
1/2 tsp. Salt
1 (14 oz.) Eagle Brand milk
2 c. half & half
1 tsp. Vanilla
1 (10 oz.) maraschino cherries, drained and chopped
2 bananas, chopped
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add milk, salt, mix well. Pour egg mixture into large saucepan, and place over low heat; cook, stirring constantly. It must be thoroughly heated. Combine egg mixture, sweetened condensed milk, half & half; add vanilla; stir well. Add bananas and cherries. Pour mixture into freezer can or 1 gallon. Turn ice cream freezer until hard. Let ripen for at least 1 hour.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
1. Island Pork and Beans
Posted by: “L.Cloutier”
Island Pork and Beans
1 pkg. dry red kidney beans (16 oz)
water
1 lb. ground pork
1 large onion, diced
2 T. brown sugar
2 T. Worcestershire
2 1/2 t. salt
1 t. dry mustard
1/2 t. pepper
1 can crushed pineapple (8.25 oz)
1/2 cup catsup
Rinse beans in running cold water and discard any stones or shriveled beans. In large kettle, over high heat,, heat beans and 8 cups water to boiling/ Cook 3 minutes. Remove from heat; cover; let stand 1 hour. Drain and rinse beans. In same kettle, over medium high heat, cook pork and onion until pan juices evaporate and pork is browned; stir often. Return beans to kettle. Add sugar, Worcestershire, salt, mustard, pepper and 4 cups water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 1/4 hours. Add pineapple with its liquid and catsup. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes or until beans are tender.
Serves 8
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
2. Pineapple Ham Cheese Ball
Posted by: “L.Cloutier”
Pineapple Ham Cheese Ball
Stir until soft and creamy or use cream setting mixer:
1 pkg cream cheese, 8 oz.
1 can crushed pineapple, 8 oz. reserve juice
Add gradually to cheese the pineapple and enough pineapple juice to make mixture spreadable. Then add 1 cup ground ham. Chill until cold enough to form into a ball. Roll in 1 cup chopped pecans. Refrigerate until ready to use. For a spicier cheese ball, a dash of ground ginger or horseradish may be added. Serve with favorite crackers.
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
3. Princess Brownies
Posted by: “L.Cloutier”
Princess Brownies
1 pkg. family size brownie mix
1 pkg. cream cheese, 8 oz
1/3 cup sugar
1 egg
1/2 t. vanilla
prepare brownie mix as directed on package. Mix softened cream cheese and sugar. Mix until well blended. Stir in egg and vanilla. Spread half of brownie batter onto bottom of greased 13 x 9 inch baking pan. Cover with cream cheese mixture. Spoon on remaining brownie batter. Cut through batter with knife several times for marble effect. Bake at 350 for 40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into squares.
source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
4. Frozen Chocolate Wonders
Posted by: “L.Cloutier”
Frozen Chocolate Wonders
3 squares semisweet chocolate
1/2 t. vanilla
1 T. margarine
1/3 cup powdered sugar
1 T. cold water
Drop squares of chocolate in double boiler and melt as in other recipes. Stir. When melted, set aside to cool. Add vanilla and margarine to chocolate and stir. Sift in the powdered sugar; stir well. Add the tablespoon of water and stir. Pour mixture into plastic ice cube tray. Cool in refrigerator 5 hours. When hard, pop candy out of try. When candy has set for an hour, you can put a toothpick into each squares. Makes 12 pieces
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
5. Milk Foam
Posted by: “L.Cloutier”
Milk Foam
1/2 cup milk
1/2 cup carbonated soda
2 T. whipped cream topping
Pour milk and soda in tall glass. Stir quickly until bubbles form on top. Add whipped cream topping and stir again.
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
6. Cream Filled Oreo Cookie Cake Recipe
Posted by: “jacqueline
Cream Filled Oreo Cookie Cake Recipe
1 pkg. Devil’s Food chocolate cake mix
4 squares Semi-sweet baking chocolate
1/4 cup (1/2 stick) Butter, cut up
1 pkg. (8 oz.)Cream cheese, softened
2 cups Cool whip whipped topping
1/2 c.Sugar
12 Oreo chocolate sandwich cookies crushed
Preheat oven to 350. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.
Place chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.
________________________________________________________________________
________________________________________________________________________
7. Double-Chocolate Dream Cookies
Posted by: “jacqueline
Double-Chocolate Dream Cookies
2 1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
Preheat oven to 375ºF.
Combine flour, baking cocoa, baking soda, and salt in bowl and set aside. Beat butter brown sugar, granulated sugar, and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake 8 to 10 minutes or until cookies are puffed. (Be careful not to over-cook). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
________________________________________________________________________
________________________________________________________________________
8. Cheesy Hamburger Hot Dish
Posted by: “jacqueline
Cheesy Hamburger Hot Dish
1 lb. hamburger
1 can cream of mushroom soup
1 sm. can mushrooms
1 can water
1 tbsp. onion
8 oz. pkg. egg noodles
1/2 c. sour cream
1/4 lb. Velveeta cheese
Brown hamburger and onion seasoning with salt and pepper. Prepare egg noodles as instructed on package. Mix in 2 quart casserole dish hamburger, egg noodles, can of soup, can of water, mushrooms and 1/2 cup sour cream. Slice Velveeta and lay on top. Bake for 45 minutes.
________________________________________________________________________
________________________________________________________________________
9. Spinach Ravioli Bake
Posted by: “jacqueline
Spinach Ravioli Bake
2 cups spaghetti sauce
1 pkg (25 ounces) frozen ravioli or ravioli of your choice
2 cups (8 ounces) shredded mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Place 1 cup spaghetti sauce in a greased 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
YIELD: 4-6 Servings
________________________________________________________________________
________________________________________________________________________
10. Marshmallow Fizz
Posted by: “L.Cloutier”
Marshmallow Fizz
1 quart carbonated root beer soda
12 marshmallows
Pour root beer into pan. Bring to a boil over medium heat. Turn off heat. Let stand to cool. Pour into glasses. Place 3 marshmallows in each glass. Marshmallows will dissolve.
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
11. Pasta Leonardo
Posted by: “L.Cloutier”
Pasta Leonardo
1 lb. ground beef
1 large onion, chopped
1 clove garlic, minced
1 can tomatoes (16 oz)
2 t. mixed Italian herbs, crumbled
1 t. salt
1/8 t. pepper
1 pkg. bow noodles (farfalle, 8 oz)
1/2 cup grated Parmesan cheese
Shape ground beef into a large patty in bottom of skillet. Brown 5 minute or until beads of moisture appear on top; Cut into quarters and turn. Brown 5 minutes more. Remove beef from skillet. Sauté onion and garlic in skillet 5 minutes or until soft. Drain tomatoes, reserve liquid. Brown tomatoes in same skillet 5 minutes. This is an Italian sauce trick that mellows the flavor of the tomatoes. Return crumbled beef to skillet with liquid form canned tomatoes, Italian herbs, salt, pepper; simmer, stirring occasionally 10 minutes or until sauce thickens. Cook farfalle following label directions. Drain and put on large heated platter. Spoon sauce over top and sprinkle with grated Parmesan cheese. Mix lightly at the table.
serves 4
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
12. South of the border Casserole
Posted by: “L.Cloutier”
South of the border Casserole
3 T. oil
8 corn tortillas
1/2 lb. ground beef
1 medium onion, diced
1 small clove garlic, minced
2 cans pinto beans, 15.5 oz. each
1 can tomatoes, 28 oz
1 can tomato paste, 6 oz
1 can chopped green chilies, 4 oz, drained
2 t. sugar
1 t. salt
1/2 t. oregano
1/4 t. pepper
1 cup coarsely shredded sharp cheddar cheese
In skillet over medium heat, in hot oil, fry 1 tortilla at a time, a few seconds on each side until soft and blistered. Remove tortilla to paper towels to drain. Cut tortillas into 1/2 inch strips. In same skillet, over medium high heat, cook beef, onion and garlic until pan juices evaporate and beef is browned; stir occasionally. Remove from heat. Stir in pinto beans with their liquid, tomatoes with their liquid and remaining ingredients except cheese. Preheat oven to 350. In 13 x 9 inch baking dish. arrange one third of ground beef mixture. Top with 1/3 of tortilla strips. Repeat layering. End with tortilla chips. sprinkle cheese on top. Bake 30 minutes or until hot.
Serves 6
Source: My Old Recipes
________________________________________________________________________
________________________________________________________________________
13. Mee Rebus Recipe : Beef Recipes
Posted by: “rita_
Mee Rebus Recipe : Beef Recipes
Ingredients:
• 1-1/2 lb Fresh yellow egg or chow mein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste
For Garnishing:
• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned,
boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced
________________________________________________________________________
________________________________________________________________________
14. (Hint)-—Serve Ice Cream Treats Effortlessly
Posted by: “RUSSIE-—— >^..^<”
SERVE ICE CREAM TREATS EFFORTLESSLY
Use a muffin pan to create a make your own sundae serving station. Simply place an assortment of toppings-—sprinkles, cherries, chocolate chips, candy pieces, etc. in the pan’s wells. Your guests can customize their ice cream instead of taking orders and racing back and forth from the kitchen..
________________________________________________________________________
________________________________________________________________________
15. Moist Carrot Pumpkin Cheesecake (Muffins)
Posted by: “RUSSIE-—— >^..^<”
CARROT PUMPKIN CHEESECAKE MUFFINS
8 oz pkg cream cheese, softened
2 eggs
2 tbs sugar
1 tbs lemon juice
14 oz pkg pumpkin quick bread and muffin mix
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins
2 tbs vegetable oil
1/2 cup chopped pecans
3 tbs butter, softened
Heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray or oil. In a bowl, beat cream cheese, 1 egg, sugar and juice until smooth. Set aside 1/2 cup of muffin mix for topping. Place rest of mix in bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until blended.
(2) Fill each muffin cup with 1/4 cup batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin. In a bowl, combine reserved muffin mix, pecans and butter. Mix until crumbly. Sprinkle over cream cheese in each muffin cup.
(3) Bake 25 min. Remove from oven and cool muffins in pan 15 min. Lift muffins out of pan and cool completely, then serve.
MAKES 12 MUFFINS..
________________________________________________________________________
________________________________________________________________________
16. Wild (Buffalo Wings)-—Appetizer or Meal
Posted by: “RUSSIE-—— >^..^<”
WILD BUFFALO WINGS
1/4 cup flour
2 tsp seasoned salt
1/2 tsp smoked ground paprika
1/4 tsp ground chipotle chili powder
1 1/2 pounds chicken wings, cut into 2 sections
3 tbs unsalted butter, melted
2 tbs cayenne pepper sauce
1 tbs red wine vinegar
Heat oven to 375 degrees. In plastic bag, combine first 4 ingredients. Add wings, toss to coat. Shake off excess flour mixture. Arrange wings on baking sheet. Bake 40 min. or until thermometer reads 165 degrees, turning once.
(2) Heat broiler. In bowl, combine butter, pepper sauce and vinegar. Add wings, toss to coat. Place wings on broiler pan. Broil 2 min. or until crisp, then serve.
MAKES 6 SERVINGS OF BUFFALO WINGS..
________________________________________________________________________
________________________________________________________________________
17. Flaky Bacon Herb Buttermilk (Biscuits)
Posted by: “RUSSIE-—— >^..^<”
FLAKY BACON BISCUITS
4 slices bacon, chopped
1 1/2 cups flour
1 tsp chopped thyme
1 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
4 tbs salted butter, diced
3/4 cup buttermilk
Heat oven to 425 degrees. In skillet, cook bacon 2 min. Remove from skillet and drain, reserve bacon drippings. In bowl, combine next 5 ingredients, cut butter into mixture. Add bacon, stir in buttermilk until dough forms.
(2) On floured surface, shape dough into 1” thick disk. Using 2 1/4” biscuit cutter, cut out 8 biscuits. Place biscuits on greased baking sheet. Brush with reserved bacon drippings. Bake 14 min. then serve.
MAKES 6 SERVINGS OF BISCUITS..
________________________________________________________________________
________________________________________________________________________
18. Grilled Teriyaki (Fish) Steaks
Posted by: “RUSSIE-—— >^..^<”
GRILLED TERIYAKI SWORDFISH
2 tbs reduced sodium teriyaki sauce
1 tbs honey
1 tbs rice vinegar
1 tbs chopped ginger
1 tbs oil
2 cloves garlic, chopped
4 swordfish steaks
6 green onions, trimmed
1 lemon, sliced
In plastic bag, combine teriyaki sauce, honey, vinegar, ginger, oil and garlic. Add swordfish, close bag and shake to coat fish completely. Place on plate and refrigerate 1 hour.
(2) Heat grill. Coat grill rack with oil or cooking spray. Grill swordfish 5 min. Baste with some of the remaining marinade, turn and grill for an additional 5 min. or until cooked through. Brush green onions with marinade and place on the grill for the last 4 min. of cooking time. Remove fish and green onions to a platter and cover with foil to keep warm.
(3) TO SERVE-—Boil remaining marinade in a saucepan. Drizzle over the fish. Garnish with lemon slices, then serve.
MAKES 4 SERVINGS OF SWORDFISH..
________________________________________________________________________
________________________________________________________________________
19. Layered Cobb (Salad)-—with Dressing
Posted by: “RUSSIE-—— >^..^<”
LAYERED COBB SALAD
6 cups sliced lettuce
1/2 pound grape tomatoes, halved
4 cups shredded cooked chicken
2 avocados, peeled and diced
1 large red onion, peeled and sliced
1 pound cooked medium shrimp, peeled
1 cup chunky blue cheese dressing
6 slices cooked bacon, crumbled
Place lettuce in the bottom of a salad bowl or trifle dish. Pack down slightly. On top of lettuce, layer tomatoes, chicken, avocados, onion and shrimp. Press down to compress. Spread with dressing. Refrigerate 1 hour, sprinkle with bacon just before serving.
MAKES 8 SERVINGS OF SALAD..
________________________________________________________________________
________________________________________________________________________
20. Smoky Baked (Beans) Casserole
Posted by: “RUSSIE-—— >^..^<”
SMOKY BAKED BEANS
1 1/2 cups chopped onions
1 cup chopped green bell pepper
2 tbs corn oil
2 cans 15.5 oz each beans
1/2 cup each ketchup, light corn syrup and stout beer
1/2 cup Dijon mustard
1/4 cup chili sauce
1 tbs apple cider vinegar
1/2 tsp smoked paprika
Heat oven to 350 degrees. In skillet, cook onions and bell peppers in oil 3 min. In bowl, combine remaining ingredients and onion mixture. Spoon into 2 quart oven safe casserole dish. Bake 30 min. then serve.
MAKES 6 SERVINGS OF BEANS..
________________________________________________________________________
________________________________________________________________________
21. Garden Tomato Relish
Posted by: “Dorie”
Garden Tomato Relish
10 lbs. tomatoes
3 large sweet onions finely chopped
2 medium sweet red peppers finely chopped
2 medium green peppers finely chopped
2 t. mustard
1 t. celery seed
4 1/2 C. white vinegar
2 1/2 C. packed brown sugar
3 T. canning salt
2 t. ground ginger
2 t. ground cinnamon
1 t. ground allspice
1 t. ground cloves
1 t. ground nutmeg
In a large saucepan bring 8 C. water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bagand remaining ingredients to pot. Bring to a boil. Reduce heat; cover and simmer 60-70 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1 pint jars, leaving 1/2” headspace. Remove air bubble; wipe rims and adjust lids. Process for 20 minutes in boiling water canner.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
________________________________________________________________________
________________________________________________________________________
22. Burnt Butter Rice
Posted by: “Dorie”
Burnt Butter Rice
4 cups chicken broth
2 cups long grain white rice
1/2 cup butter
salt to taste
Place the chicken broth and rice in a large pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
During the last 5 minutes of the rice, melt the butter in a small skillet over medium-high heat until it browns and the foam starts to clear. It will be a dark brown, similar to chocolate.
After the rice has simmered for the 15 minutes, remove it from the heat. Pour the burnt butter over it, being careful not to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving.
Dorie
http://groups.yahoo.com/group/EthnicAndInternationalRecipes/
________________________________________________________________________
________________________________________________________________________
23. Boxty - Irish Potato Griddle Cakes
Posted by: “Dorie”
Boxty - Irish Potato Griddle Cakes
1/2 pound potatoes, unpeeled
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed
Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Dorie
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
http://www.theperfectpantry.com/2009/07/red-pepper-flakes-recipe-chicken-larb.html
Red pepper flakes (Recipe: Laotian chicken and herb salad)
Laotian chicken and herb salad
REVELATION: Did you know you can make your own red pepper flakes?
Have you ever thought of doing it?
When it comes to peppers, the labels “mild” and “hot” don’t really mean much. Is “mild” a NuMexico Naky (500 Scoville Units) or a NuMexico Big Jim (5,000)? And is “hot” a Tabasco (30,000) or a Thai (100,000)?
Why not create your own blend, mild or hot, smoky or not? You don’t even need to use red peppers.
All you need are dried peppers, an oven, a rolling pin, and patience.
Here’s how: Start with your favorite dried peppers (commercial blends often rely on New Mexico red or cayenne chiles, but you can use black mulato chiles, too — I’ll never tell). Wear rubber gloves, or remember not to rub your eyes. Remove the stems. If you want a milder pepper flake, open the chiles and remove the seeds; for a more fiery finished product, leave the peppers whole, with the seeds and ribs intact.
Place the chiles on an aluminum-foil lined baking sheet in a slow (200°F/100°C) oven for 8-10 hours, until brittle. Remove from the oven and allow to cool completely. Crush with a rolling pin. Store the flakes in a glass jar with a tight-fitting lid; they will keep for more than six months in a cool, dark part of your pantry.
Red pepper flakes
Red pepper flakes — popular in the cuisines of Turkey, Hungary, Korea and Japan, as well as Italy — give you the heat of hot sauce (such as Tabasco), without the vinegar or added liquid. You can order chile peppers to make your own red pepper flakes from Penzeys or The Spice House.
When it comes to pepper, freshness matters; stale pepper that sits around for months definitely loses its kick. After a year, either replace the spice, or increase the quantity when you cook with it to compensate for the diminishing pungency.
Red pepper flakes, nicknamed diavolochino in Italian, give their name to pasta fra diavolo, and here in Rhode Island they’re sprinkled on every imaginable type of pizza.
Try using some of your own homemade blend in spicy grilled eggplant with parsley and mint, no-fail tomato sauce, red pepper soup, Mediterranean fish in foil packets, easy corn cakes or Thai grilled chicken with cilantro dipping sauce. And how about red pepper flakes for dessert, in an orange and chili pepper ricotta cheesecake?
CHICKEN LARB (Laotian chicken and herb salad)
Adapted from the wonderful new book, Cooking from the Heart: The Hmong Kitchen in America, by Sami Scripter and Sheng Yang, this is light and low-carb. The original recipe calls for toasted sticky rice flour, and in the book you’ll find instructions for making this. I substituted toasted bread crumbs. Don’t substitute for the fresh herbs, though; they are essential to the bright taste of the dish. Serves 8; can be halved.
3 lbs ground chicken or turkey
Juice of 2 large limes, plus 1 lime for garnish
2 Tbsp rice wine
2 tsp minced fresh ginger or galanga
1 stalk minced lemongrass (remove tough outer leaves, root, and top several inches before mincing)
3 tsp grated lemon zest
1 tsp crushed red pepper flakes
1 clove garlic, minced
1 Tbsp fish sauce
1-1/2 tsp kosher salt
1/2 tsp white pepper
3 Tbsp toasted bread crumbs
1 heaping cup chopped fresh mint
1 heaping cup chopped cilantro
Several additional stems of mint and cilantro, for garnish
1 bunch scallions, sliced diagonally
1/2 cup chopped Thai basil
1 large head leaf lettuce (16 leaves, for wrapping)
On a large cutting board, chop the chicken until it is finely minced. Place it in a large bowl, and squeeze the lime juice over it. Add the rice wine and mix with your hands to combine.
In a nonstick frying pan (don’t use any oil), cook the chicken, tossing and stirring constantly, just until the meat turns white. Return the mixture with any accumulated juice to the bowl and allow it to cool to room temperature.
While the chicken cools, prepare the fresh herbs. Add the ginger, lemongrass, lemon peel, red pepper flakes, garlic, fish sauce, salt, white pepper and bread crumbs to the cooled mixture. Toss the ingredients together until they are well mixed. Then add the mint, cilantro, scallions and Thai basil. Gently toss everything together.
Break lettuce leaves away from the head, and wash and dry them. Fill lettuce leaves with the chicken mixture, and serve with lime wedges.
More recipes in The Perfect Pantry:
Chicken satay
Nasi goreng/Indonesian fried rice
Muhammara
Pasta puttanesca
Roasted vegetables with yogurt and fresh tomato sauce
http://www.theperfectpantry.com/2009/08/dumplings.html
Shrimp potstickers
Make these vegetarian by omitting the shrimp and doubling the tofu. Freeze some before or after cooking. Makes 40 potstickers.
10 dried shiitake mushrooms
1 bunch cilantro, leaves chopped
1 clove garlic, minced
1/2-inch piece of fresh ginger root, peeled, finely chopped
2 scallions, chopped
1 green chile (jalapeño, serrano, or Thai), seeded and minced
1 cup peeled and grated carrot (approx. 1 carrot)
1/2 red bell pepper, seeded, finely chopped (about 1/2 cup)
1/4 cup firm or extra-firm tofu, patted dry, chopped into 1/8-inch squares
8 large cooked shrimp, chopped
1/4 cup peanut butter
2 Tbsp dark soy sauce
40 round fresh dumpling wrappers
1-2 Tbsp peanut oil
1 cup vegetable or low-sodium or homemade chicken stock
Put the dried mushrooms in a bowl, cover with warm water, and let soak for 30 minutes until softened. Drain, reserving the soaking liquid, and chop mushrooms finely.
Put the mushrooms in a large bowl and add cilantro, garlic, ginger, scallions, chiles, carrots, bell pepper, tofu and shrimp. Stir to combine.
In a small bowl, stir together peanut butter and soy sauce, and add to the vegetable mixture. Stir well to combine.
Put a dumpling wrapper on a dry work surface and put 1 level tablespoon of filling in the center. Brush the edge with water and fold into a half-moon shape, pleating one side 3-5 times as you go (or use a dumpling press). Place on a tray lined with wax paper, flattening the bottom of the dumpling as you do. Cover the tray with a damp cloth. Repeat with remaining wrappers and filling, adding each to the tray. Keep the tray covered with the cloth until you’re ready to cook.
Heat two large nonstick frying pans to medium-high heat, and brush each with 1 teaspoon of oil. Add as many dumplings as you can, flattened side down in a single layer, equally divided between the pans, without overcrowding. Saute for 2-3 minutes until browned on the bottom (do not flip them).
Mix the reserved mushroom liquid with the stock and, very carefully, pour half of it over the dumplings in the two pans, until part covered (use more if needed). Keep your distance — when you add liquid to the pan, it will splatter. Bring to a boil, reduce to a simmer, cover the pans, and cook 8-10 minutes, until the liquid is absorbed and the dumplings are a bit translucent.
Return to full post on www.theperfectpantry.com.
http://homesicktexan.blogspot.com/2008/08/cool-off-with-hot-jalapeno-pickles.html
Tuesday, August 05, 2008
Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish served to you at your local Tex-Mex restaurant.
You’d see this in classic Dallas places such as El Fenix or El Chico, and in Houston establishments such as Molina’s. The hot pickle relish, also known as escabeche, was made up of jalapenos, carrots and cauliflower and it was tart, fiery, crunchy and yes, very refreshing.
There’s been a lot of bad news about jalapenos lately, namely those from Mexico. And while I’m glad they pinpointed the source of the salmonella, it didn’t give me much confidence in buying jalapenos at the grocery store, especially when their origin was unknown.
Earlier in the summer I bought a jalapeno plant and it produced two tiny peppers, until it started shedding all of its leaves working its way toward a slow death. I have since nursed it back to health and it now has a few blossoms, which if all goes well could mean more jalapenos. Very local and very fresh! But my one plant isn’t enough to keep me satisfied.
I eat a lot of jalapenos so I am pleased they are now in season and I can find them in abundance at my local farmer’s market. Last weekend, one of the Union Square farmers had a gorgeous display of jalapenos and serranos and I went nuts, buying over a pound. I also picked up some cauliflower, carrots, onions and garlic and because my refrigerator can only hold so much, decided that I should make some pickles.
I made my first batch of pickles last summer and for these pickled jalapenos I pretty much followed the same technique, except I briefly cooked my vegetables before placing them in the jars and adding the brine. They also didn’t take a week to marinate—by the next day they were already tangy and juicy—ready to be added to nachos, placed on a cheeseburger or just nibbled on their own.
It’s a shame you don’t see hot pickled jalapeno relish in Tex-Mex restaurants more often, especially since its piquancy really wakes up your appetite. But thanks to the bounty of the season, I now have enough pints to last me—for at least a couple of weeks.
Pickled jalapenos (escabeche)
Ingredients:
1 pound of jalapenos, cut into rings
1 small head of cauliflower, cut into florets
3 carrots, peeled and cut into rings
1 small onion, cut into rings or slivers
6 cloves of garlic, minced (6 teaspoons)
1 tablespoon of canola oil
6 teaspoons of peppercorns
6 teaspoons of cumin seeds
6 sprigs of cilantro
2 cups of white vinegar
Salt
Water
Six pint jars, sterilized
Method:
1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear.
2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds.
3. Divide pepper mix between the six jars.
4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt.
5. Seal and then give jar a good shake.
6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints
http://homesicktexan.blogspot.com/2009/07/texas-potato-salad-what-is-it.html
Friday, July 03, 2009
Texas potato salad, what is it?
Is there such a thing as Texas potato salad? And if so, what is it exactly?
When I asked my family how they make their potato salad, they all provided recipes that called for similar ingredients: chunky, unpeeled potatoes (either red new, brown russet or Yukon gold potatoes), green onions, celery, hard-boiled eggs, sweet pickles, mustard and mayonnaise. And if you’re on my dad’s side of the family, you stir in some Durkee’s as well.
This is the potato salad that always graced the table at our family barbecues—a thick mouthful that was soft and crunchy, tangy and sweet. But as I asked friends that hail from other regions of the country how they make their potato salads, their recipes sounded shockingly similar.
My family assured me, “Yes, this is how we do it.”
But is it particularly Texan?
People say it’s the mustard that makes a potato salad a Texas potato salad, but doesn’t everyone use mustard? Perhaps we just use more.
Of course, we also eat a lot of German potato salad in Texas. This concoction, most commonly found in the Hill Country, is usually served warm (though it’s also delicious cold). It’s a mix of red new potatoes, bacon, green onions, mustard and vinegar—with nary a dollop of mayonnaise to be found.
Sure, mustard is a quintessential Texas condiment. But so are pickled jalapenos. And why aren’t these in a Texas potato salad? Heck, even my mom—who is the queen of pickled jalapenos and its juice—doesn’t add it to hers. “Why not,” I asked. She didn’t have an answer, but insisted that sweet pickles are a key ingredient that compliments the other flavors.
Even though I’m no fan of sweet pickles, apparently I’ve been eating them in my potato salad my whole life without complaint, so I could see her point. But I still felt that a Texas potato salad needed jalapenos. So I compromised and made a batch of bread and butter jalapeno pickles and added that instead.
I love it when I have a hunch and it’s proven correct. And yes, these bread and butter jalapenos were a wonderful balance—sweet enough to be pleasing to the tongue yet fiery enough to make my lips tingle. Bread and butter jalapeno pickles were just what I needed to perk up my potato salad and make it my Texas potato salad.
But enough about me, what does Texas potato salad mean to you?
Texas potato salad
Ingredients:
2 pounds of red new potatoes, cubed
2 celery stalks, diced
2 green onions, sliced
1/4 cup of apple cider vinegar
1/4 cup of bread and butter jalapenos, diced (recipe follows or you can use store bought)
1/4 cup of yellow mustard
1/4 cup of mayonnaise
1/2 teaspoon paprika
1 teaspoon bread and butter jalapeno pickle juice
Salt and black pepper to taste
Method:
In a large pot, cover potatoes with cold water, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.
Drain potatoes and rinse in cold water. Toss with vinegar and salt, and let cool in the refrigerator for half an hour.
After the potatoes have cooled, gently stir in the mustard and mayonnaise into the potatoes and then add the rest of the ingredients.
Serves four to six.
Notes: Lots of people like to also add dill pickles and sliced eggs and it always tastes good. And I used red new potatoes because that’s what my grandmother grows on her farm, but you can also use Yukon gold or any other potato that you prefer. I also leave my potatoes unpeeled because I like the texture and flavor of the skins, but feel free to peel your potatoes if that’s how you like them.
Bread and butter jalapeno pickles
Ingredients:
1/2 pound jalapenos (about four)
1 cup of apple cider vinegar
1/2 cup of sugar
1 teaspoon mustard seed
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cinnamon stick
Method:
Pack into a pint-sized jar the sliced jalapenos
Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos.
Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a couple of hours, but I like to let them pickle overnight.
http://homesicktexan.blogspot.com/2009/04/whats-in-your-english-pea-salad.html
What’s in your English pea salad?
I was sitting with a group of food writers from the Northeast the other day (I would playfully call them Yankees, but as it was gently pointed out to me, they wouldn’t call me a Confederate so I should be careful with my adjectives). They asked me if there was something that we Texans eat that I was reluctant to write about and I didn’t blink before I said, “Pea salad.” (If you’re a fan, please do not take offense. Instead, bear with me. )
We didn’t often eat pea salad often in my family and for me it was always the strange-looking dish holding court next to the lime congeal at the church potluck or in the cafeteria line.
I can guarantee that you would never see it here in New York City, and, well, because it’s been out of sight, it’s also been out mind. (I know, I know—how could I forget about pea salad? I hear it all the time: I’ve lived away from Texas too long!) But when a reader requested that I post a recipe, saying, “We always eat it around Easter,” I figured it was time.
Pea salad is a Texan classic and yet it changes as much as the weather on a spring day.
Take my grandmother’s recipe: she makes hers with peas, cheddar, mayonnaise and pickles. But I also know people who make their pea salad with boiled eggs and bacon, not to mention those that make theirs with pickled onions and pimento cheese. And let’s not forget those other weighty questions: Do you go with canned Le Sueur peas, frozen or fresh? Do you shred or cube your cheese? Do you add other vegetables such as carrots or celery? And how do you feel about the inclusion of macaroni or almonds?
As you can see, pea salad is the font of much debate and deliberation. .
I decided that in order to decide how best to eat it, I’d just have to make my own.
I love peas and bacon together, so that was simple decision. And since I’m the kind of person that eats mayonnaise by the spoonful, I was definitely including that. When it came time to add cheese, however, I was flummoxed. Of course, in Texas you add yellow cheese—most typically Longhorn cheddar (unless you prefer Velveeta or American). But the combination of peas and bacon reminds me of northern Italian food, and so I thought that Parmesan shavings would be tasty.
In the end, however, tradition won out over experimentation. I realized that pea salad can be found all over the place, but it’s the yellow cheese, preferably Longhorn cheddar, that marks pea salad as Texas pea salad (that is, unless you make it with hard-boiled eggs, but I’m just confusing myself).
And while I couldn’t remember the last time I had this classic Southern side dish, when I took my first bite I was pleasantly surprised as it was soft, sweet, crunchy and spicy. It was good. I wouldn’t try to overanalyze pea salad—if you dissect its parts you’ll probably be put off of it. But when you add all the ingredients together, you have a refreshingly cool spring salad that is certain to please most everyone.
So, what do you put in your pea salad?
English pea salad
Ingredients:
4 cups of English peas (can be either fresh or frozen
4 pieces of bacon, cooked and crumbled
1/2 of a small onion, finely minced
1 tablespoon of fresh mint, chopped
1/2 cup of sharp cheddar, cubed
1 teaspoon white wine vinegar
1/4 cup mayonnaise
Pinch of cayenne
Salt to taster
Method:
Rinse your peas (do not cook, either fresh or frozen) and then mix all ingredients together. Chill for a few hours and serve.
Serves 8.
Notes: Like all salads, this is just a guide and you can jazz this up any way you see fit, such as using ham or chicken instead of bacon, adding pimientos or jalapenos, or maybe adding a dollop of mustard to give it some tang.
http://homesicktexan.blogspot.com/2007/07/with-patience-comes-pickles.html
Monday, July 16, 2007
With patience comes pickles
Working for a weekly magazine, my Friday nights at the office are very late. We don’t put the issue to bed until 9:30, so I often don’t get to leave before 10. I’m usually too tired at this point to do anything but sprawl on the couch—forget about mustering the energy to eat.
This past Friday was no different, and while the couch beckoned my empty stomach more loudly insisted that I fill it with food before I lounge. As I stood staring into my fridge, I was dismayed that I had no leftovers, which left me with only a few easy choices: scrambled eggs, peanut butter on a spoon, or salad. None of these options called out to me, but ordering take-out didn’t appeal either. I recently read Anthony Bourdain’s thoughts about bad food, and to paraphrase—bad food is anything made without love. Perhaps it’s the influence of these words, but it’s true, you can really taste that lack in so many restaurant’s offerings. Not all restaurants, of course, but many of my late-night delivery options are not, shall we say, the pinnacle of carefully prepared, creative cuisine. I just couldn’t bear to suffer through an over-priced, mediocre meal.
As I was nibbling on a curly red lettuce leaf, a Mason jar on the lower shelf in the fridge caught my eye. How could I forget? There sat my first attempt at making refrigerator dill pickles and after six days of shaking the jar and keeping them cool, they were finally ready.
Everyone in my family pickles and cans like they’re stocking a storm shelter. Pantry shelves are lined with colorful, comforting Mason jars stuffed with pickled vegetables and fruit preserves—an arresting array of homespun edible art. For some reason, however, I’ve never participated in the family’s canning activities, and so the process struck me as both inaccessible and mysterious. Plus, I always reckoned you needed a host of specialized equipment to do the act, so I just never bothered.
Canning jam, perhaps, does take a more technical approach, but I recently discovered that making pickles could be as simple as just brining your vegetables in the fridge for a week. And after picking up a few gorgeous Kirby cucumbers at the farmer’s market, I decided that it was high time I try to make my own dill pickles.
I’ve been attempting to grow an indoor herb garden, and several of my plants have responded heroically to the not-so-ideal horticultural conditions of my apartment: the French tarragon is lacing its way across the window sill; the chocolate mint has exploded with long, leafy stems; the purple sage surprises me daily with new, velvety growth; and the Greek basil has puffed into several large globes of fragrant, delicate leaves. But my dill plant languished and I realized it was time to say good-bye. Fortunately, with herbs you can eat your failures, so it wasn’t a total loss.
I packed what was left of my dill plant into a jar, threw in some garlic, coriander seeds and peppercorns, added the sliced cucumbers and poured in my brine. Then I placed the jar in the refrigerator and waited.
I’m usually not a patient person, but after a week of resisting the urge to open the jar and see how the pickles were faring, it was very rewarding to finally be able to taste the labor of my efforts. But first, I took a sip of the pickle juice. Every since my Aunts Jill and Julie (who are just a few years older than I, and growing up were more like big sisters than dear old aunties) dared me to drink pickle juice when I was five, I’ve been hooked; the salty, vinegary tang of pickle juice is one of my favorite potables. Plus it’s always a strong indicator if the pickles themselves will have a good flavor. The juice from my homemade pickle jar did not disappoint. I then took out a cucumber slice and slowly took a bite. It was crisp, tart and juicy, evenly flavored with garlic, pepper and dill. These were as good if not better than any of the excellent pickles you can find here in New York City, but what made me relish them even more was that I had made them myself!
So on that warm Friday evening, when my energy was low and my tummy was rumbling, I was thrilled to eat straight from the jar my own cool and spicy homemade dill pickles, which were all the more delicious because they had been prepared with love. So now that I’ve cracked the pickle code, it’s time to figure out how to make jam. I do believe that homemade preserves would make my peanut butter very, very happy!
Refrigerator dill pickles
Ingredients:
6 Kirby cucumbers, cleaned, stemmed and halved, lengthwise
1/2 cup of white vinegar
2 tablespoons of salt
1 tablespoon of black peppercorns
1 tablespoon of coriander seeds
3 cloves of garlic, minced
1/2 cup of fresh dill
Method:
Place salt, peppercorns, coriander seeds, garlic and dill in a sterilized 1-quart Mason jar.
Layer sliced cucumbers in jar, leaving 1/2 inch at the top.
Pour in vinegar.
Fill jar with water, seal with lid and shake for about a minute.
Refrigerate for six days, shaking daily.
Makes 1-quart jar of dill pickles. This simple recipe, however, can easily be multiplied.
Here’s some other pickle recipes I can’t wait to try:
Ann packs her Mason jars with some perfectly pink pickled eggs.
I’ve never been a fan of sweet pickles because they’re too, well, sweet. But Sean makes these sweet pickles sound downright sinful.
I love radishes and can’t even begin to imagine how delicious Amy’s pickled radishes must taste.
Lisa, the Kitchen Chick, pairs her pickled green beans with pork!
http://homesicktexan.blogspot.com/2009/07/tex-mex-squash-casserole.html
snipped...
This squash casserole on offer at Joel’s that day was the same kind that my mom and my grandma make: yellow summer squash cut into rounds, baked with a mix of cream of mushroom soup, cream of chicken soup and a package of corn bread stuffing. Yes, it qualifies as semi-homemade but it sure is good. That said, when I picked up a few pounds of yellow squash and zucchini at the farmers market recently, I didn’t have any of these squash casserole ingredients on hand. So I knew if this squash was going to be eaten I’d just have to improvise.
I made my first batch of squash casserole, thinking that it was going to be swell and I was going to be able to tell the world, “You don’t need cream of mushroom soup!” But what I made wasn’t all that good. I then made two more pans and had a casserole bake off—me vs. the mushroom soup. A fine idea in practice, yes, but not necessarily execution when it’s hot and humid both inside and out.
I was about ready to admit defeat when I hit on the bright idea to adapt my King Ranch recipe into a squash casserole. And, it worked! At last I had a squash casserole that could rub shoulders with my mom’s squash casserole.
Does mine taste the same? No, it’s different but no less equal. So now we’ll just have to make room on the table for two squash casseroles, which isn’t a bad thing at all.
Tex-Mex squash casserole
2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste
Method:
Preheat the oven to 350 degrees.
Heat the butter in a large skillet on medium heat. When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.
Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute.
Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream and cilantro and turn off the heat.
In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.
Cook uncovered for thirty minutes, or until top is brown and bubbling.
Serves 6-8.
Mom’s squash casserole
Ingredients:
5 yellow squash, cut into rounds (4 cups)
1 stick of butter
1 package herb stuffing mix (Pepperidge Farm preferred)
1 onion, chopped
1 cup sour cream
1 can of cream of chicken soup
1 carrot, grated
Salt and pepper to taste
Method:
Preheat oven to 350 degrees
Melt butter and mix with herb stuffing mix.
Meanwhile, cook 5 yellow squash till soft.
Mash squash and mix with onion, sour cream, cream of chicken soup, grated carrot, salt and pepper.
Layer dressing and squash mixture in casserole, ending with dressing.
Bake covered for 30 minutes.
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - August 12, 2009
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Conservation Program Open For Sign-up
* Researchers Study Benefits of Earthworm Tea
* Farm Aid Seeking ‘Farm Fresh’ Pictures
* Video Shows Vineyard Weed Control Methods
* Researchers Study Farm Succession Near Urban Areas
* USDA Declares National Community Gardening Week
Funding Opportunities
* National Science Foundation Environmental Sustainability Grant
* Coca-Cola Water Stewardship Grant
* Northeast SARE Farmer Grant
Coming Events
* Oklahoma Grazing Conference
* Minnesota Garlic Festival
* Southwest Iowa Food & Farming Initiative Field Day
News & Resources
Conservation Program Open For Sign-up
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009%2F08%2F0369.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Deputy Secretary Kathleen Merrigan announced that the U.S. Department of Agriculture (USDA) will begin continuous sign-up for the new Conservation Stewardship Program (CSP) on August 10 with the first signup period cutoff scheduled for September 30. CSP is a voluntary program that encourages agricultural and forestry producers to maintain existing conservation activities and adopt additional ones on their operations. ‘This program will help the Nation’s agricultural and forestry producers reach greater levels of conservation performance, which will help protect our land and water,’ Merrigan said. “The conservation benefits derived from maintaining and enhancing natural resources will improve the quality of soil and water, assist in addressing global climate change, and encourage environmentally responsible energy production.”
Researchers Study Benefits of Earthworm Tea
http://www.ohioagconnection.com/story-state.php?Id=706&yr=2009
With funding from USDA’s Small Business Innovation Research (SBIR) program, administered by the Cooperative State Research, Education, and Extension Service (CSREES), scientists in Oregon and Ohio examined how plant compounds, incorporated into earthworm tea, affect plant growth and development and suppress diseases and pests. Researchers found the use of vermicompost and vermicompost tea increases plant growth and yields, suppresses pests and disease, improves soil quality, and reduces the application of synthetic fertilizers and pesticides onto farmland with little or no impact to soil and water quality or to the surrounding lands.
Related ATTRA publication: Worms for Composting (http://attra.ncat.org/attra-pub/vermicom.html)
Farm Aid Seeking ‘Farm Fresh’ Pictures
https://www.farmfreshpics.org/contest.html?contestId=1
Farm Aid is hosting the ‘Farm Fresh Photo Contest.’ The grand prize winner will receive an expenses-paid trip and two front row tickets to Farm Aid 2009 presented by Horizon Organic. Entries can be a photo of anything related to family farmers and the good food they produce. They are looking for photos of farms, farmers and farm families, tractors and barns, the perfect tomatoes you bought at a farmers market, or your favorite farm animals-anything and everything that shows the vibrancy and beauty of the American family farm.
Video Shows Vineyard Weed Control Methods
http://www.leopold.iastate.edu/news/newsreleases/2009/080509_vineyards.html
The latest grape-growing project, funded by the Leopold Center for Sustainable Agriculture and led by Iowa State University horticulture professor Gail Nonnecke, looks at weed control alternatives to herbicides and pesticides in Iowa vineyards. This video shows the weed control methods being studied.
Related ATTRA publication: Grapes: Organic Production (http://attra.org/attra-pub/summaries/grapes.html)
Researchers Study Farm Succession Near Urban Areas
http://www.extension.org/pages/Study:_Farms_Near_Urban_Areas_Adopt_Varying_Strategies_to_Survive,_Thrive
To find out the succession strategies of farms near urban areas, Shoshanah Inwood, a research associate with the Social Responsibility Initiative in Ohio State University’s College of Food, Agricultural, and Environmental Sciences interviewed farm families located near Columbus, Ohio, and Grand Rapids, Michigan. Succession and Enterprise Adaptation at the Rural Urban Interface (PDF/581KB) (http://cffpi.osu.edu/docs/Succession060909.pdf) describes four types of strategies being used to keep farms viable.
USDA Declares National Community Gardening Week
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009%2F08%2F0371.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Secretary Tom Vilsack encouraged Americans to connect with the land, the food it grows and their local communities by proclaiming August 23-29, National Community Gardening Week. A community garden is an opportunity to educate everyone about where food comes from, whether that is a Farmers’ Market or a garden. ‘Community gardens provide numerous benefits including opportunities for local food production, resource conservation, and neighborhood beautification,’ said Vilsack. ‘But they also promote family and community interaction and enhance opportunities to eat healthy, nutritious foods. Each of these benefits is something we can and should strive for.’
> More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
National Science Foundation Environmental Sustainability Grant
http://www.nsf.gov/funding/pgm_summ.jsp?pims_id=501027
The Environmental Sustainability program supports engineering research with the goal of promoting sustainable engineered systems that support human well-being and that are also compatible with sustaining natural (environmental) systems. There are four principal research areas which are supported, but others can be proposed:
* Industrial Ecology
* Green Engineering
* Ecological Engineering
* Earth Systems Engineering
Proposals are due September 17, 2009.
Coca-Cola Water Stewardship Grant
http://www.thecoca-colacompany.com/citizenship/foundation_guidelines.html
The Coca-Cola Company has a grant program that focuses on water stewardship. The goal of this program is to support access to clean water and sanitation, watershed protection in water-stressed regions, and education and awareness programs that promote water conservation within communities.
Northeast SARE Farmer Grant
http://nesare.org/get/farmers/
Farmer Grants are for commercial producers who have an innovative idea they want to test using a field trial, on-farm demonstration, or other technique. A technical advisor-often an extension agent, crop consultant, or other service professional-is required as a project participant. Projects should seek results other farmers can use, and all projects must have the potential to add to our knowledge about effective sustainable practices.
Proposals are due December 8, 2009.
> More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Oklahoma Grazing Conference
http://www.okgrazinglands.org/currentevents/event.html
August 13-14, 2009
Oklahoma City, Oklahoma
The Oklahoma Grazing Lands Conservation Association will host its annual ‘Grazing Lands Dollar$ and Sense’ conference Aug. 13 and 14 at the Clarion Conference Center in Oklahoma City. This year’s conference will focus on getting the most out of your pastures.
Minnesota Garlic Festival
http://sfa-mn.org/garlicfest/
August 15, 2009
Hutchinson, Minnesota
Minnesota Garlic Festival is the premier event for lovers of garlic and good times, promoting gourmet garlic farming in Minnesota. Family friendly, fun filled and fragrant, this festival features local foods, chefs, music, artisans, games, competitions, and lots of garlic-all in support of a healthy environment, sustainable farms and vital rural communities in Minnesota.
Southwest Iowa Food & Farming Initiative Field Day
http://www.practicalfarmers.org/assets/vcalendar/event_view_popup.php?event_id=405&ret_link=index.php?cal_monthDate=2009-08
August 16, 2009
Atlantic, Iowa
This Rolling Acres Farm field day will discuss:
• Regional food systems in southwest Iowa
• Local food systems
• Producing for a CSA
• Food systems education
• A visit to Harrisdale Homestead Rural Learning Center
> More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
Finding Land to Farm: Six Ways to Secure Farmland
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/finding_land_to_farm_six_ways_to_secure
Start a Farm in the City
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/start_a_farm_in_the_city
Dairy Production on Pasture: An Introduction to Grass-Based and Seasonal Dairying
http://attra.ncat.org/calendar/new_pubs.php/2009/07/28/dairy_production_on_pasture_an_introduct
Question of the Week
What information can you provide me on gopher control?
http://attra.ncat.org/calendar/question.php/2009/08/10/what_information_can_you_provide_me_on_g
Website of the Week
The Sustainable Agriculture Education Association (SAEA)
http://attra.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
ATTRA on the Radio
This week’s program features farmscaping, a whole-farm, ecological approach to pest management.
http://www.modavox.com/voiceamerica/vepisode.aspx?aid=40281
Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.
Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2009 NCAT
RIA Novosti Agence russe
12 août 2009
Israeli town offers $1 million for mermaid proof
http://en.rian.ru/world/20090812/155793264.html
18:3812/08/2009
TEL AVIV, August 12 (RIA Novosti) - An Israeli town has offered a $1
million reward to anyone who can prove the existence of a mermaid said
to live in nearby coastal waters, the Jerusalem Post reported on Wednesday.
The offer was made after locals and visitors to Kiryat Yam, just north
of the city of Haifa, reported seeing a strange creature swimming in the
sea.
“Many people are telling us they are sure they’ve seen a mermaid and
they are all independent of each other,” council spokesman Natti
Zilberman was quoted as saying by Sky News. “People say it is half girl,
half fish, jumping like a dolphin. It does all kinds of tricks, then
disappears,” he said.
Zilberman also said the creature was not thought to be a dolphin or a
large fish, adding that people say “it is a female figure, and it looks
like a young girl.”
Capturing the creature is not necessary to obtain the reward, he said. A
good quality photo is sufficient.
The announcement has led to tourists and locals patrolling the coast of
the town with cameras, all hoping to snap a photo that will net them the
reward.