Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html
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By Ingredient
1a. Mexicali Chicken Combo
Posted by: “ny14467”
Mexicali Chicken Combo
2 pound boneless, skinless chicken breast meat, cut in 1 inch cubes
1 4 oz. can diced green chiles
1 medium onion, chopped
1/2 green bell pepper, chopped
1 14 1/2 oz. can Mexican stewed tomatoes
1 package taco seasoing, divided
1 can Niblets yellow corn, drained
Put half of taco seasoning mix in a plastic bag. Add chicken pieces and shake to coat. Spray pam in bottom of cold cooker’s crock. In a bowl, mix remaining ingredeints with rest of taco seasoning mix. Pour over and stir slightly. Cook on a low setting 6-8 hours.
Serve over rice or taco chips, with quacamole, sour cream, grated cheese, and salsa alongside.
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2a. Caramelized Baked Chicken
Posted by: “Mary Free”
Caramelized Baked Chicken
3 pounds chicken wings2 tablespoons olive oil1/2 cup soy sauce2 tablespoons ketchup1 cup honey1 clove garlic, mincedsalt and pepper to taste
Preheat oven to 375 degrees. Place chicken in a 9x13
inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt
and pepper. Pour over the chicken. Bake in preheated oven for one hour, or
until sauce is caramelized.
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3. Savory Slow Cooker Squash and Apple Dish
Posted by: “Mary Free”
Savory Slow Cooker Squash and Apple Dish
1/2 (3 pound) butternut
squash - peeled, seeded, and cubed2 apples - peeled, cored
and chopped1/4 cup and 2 tablespoons
dried cranberries1/4 white onion, diced
(optional)1-1/2 teaspoons ground
cinnamon3/4 teaspoon ground nutmeg
Combine the squash, apples, cranberries, onion,
cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the
squash is tender and cooked through. Stir occasionally while cooking.
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4. Deb’s Kid-pleasin’ Hash
Posted by: “Rhonda G”
From the Recipe Zaar website...
~~~~~
Deb’s Kid-pleasin’ Hash
This one-dish meal is so simple it may make a grown mom cry. It is a complete meal you can make in your rice cooker and that every kid I’ve met loves! Add your own touches to make it your own. You are gonna thank me a million times for this one!!!
by Debra Thomas
37 min 2 min prep
2-4 servings
3 cups long grain rice
water (needed to cook rice in rice cooker)
1 can corned beef
1 can white corn kernels (drained)
Tabasco sauce (optional)
1. Place rice and water in rice cooker and set for keep cycle.
2. When rice is cooked, add corned beef and corn; cover and allow to cook on keep cycle for 15 minutes — if rice seems dry, add a little water.
3. Before serving, stir all ingredients together until well mixed.
4. Serve with tabasco sauce, if you like things hot!
~~~~~~~~~~
Rhonda G in Missouri
.
To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/
NancyLand Online Recipes for Friday
Posted by: “nancyland_recipes”
Thought for the Day
Life is 10 percent what you make it and 90 percent how you take it.
NancyLand Online Recipes for Friday
http://www.nancyskitchen.com/2010Jan-recipes/recipes-jan-15-2010.html
http://www.nancyskitchen.com/2010Jan-recipes/recipes-jan-15-2010.html
Brownie Recipes
Brownie Pudding
http://www.nancyskitchen.com/brownies/brownie-pudding-recipe.html
Brownies With
http://www.nancyskitchen.com/brownies/brownies-mint-filling-recipe.html\
Mint Filling
http://www.nancyskitchen.com/brownies/brownies-mint-filling-recipe.html\
Butterscotch Brownies
http://www.nancyskitchen.com/brownies/butterscotch-brownies.htm
Cake Like Brownies
http://www.nancyskitchen.com/brownies/cake-like-brownies-recipe.html
Candy Bar Brownies
http://www.nancyskitchen.com/brownies/candy-bar-brownies-recipe.html
Cherry Chocolate Brownies
http://www.nancyskitchen.com/brownies/cherry-chocolate-brownies.htm
Chocolate Zucchini Brownies
http://www.nancyskitchen.com/brownies/chocolate-zucchini-brownies.htm
Cream Cheese Brownies
http://www.nancyskitchen.com/brownies/cream-cheese-brownies.htm
Eggnog Brownies
http://www.nancyskitchen.com/brownies/eggnog-brownies.htm
Marble Fudge Brownies
http://www.nancyskitchen.com/brownies/marble-fudge-brownies.htm
Creme De Menthe Brownies
http://www.nancyskitchen.com/brownies/creme-de-menthe-brownies.html
Black Bottom Brownies
http://www.nancyskitchen.com/brownies/black-bottom-browinies-recipe.html
Baby Ruth Candy Brownies
http://www.nancyskitchen.com/brownies/baby-ruth-candy-brownies.html
Black Forest Cake Brownies
http://www.nancyskitchen.com/brownies/black-forest-cake-brownies.html
Glazed Fudge Brownies
http://www.nancyskitchen.com/brownies/glazed-fudge-brownies-recipe.html\
Graham Cracker Brownies
http://www.nancyskitchen.com/brownies/graham-cracker-brownies.htm
Peanut Butter Blonde Brownies
http://www.nancyskitchen.com/brownies/peanut-butter-blonde-brownies.html
Sheet Cake Brownies
http://www.nancyskitchen.com/brownies/sheet-cake-brownies.html
Spinach Brownies
http://www.nancyskitchen.com/brownies/spinach-brownies-recipe.html
Turtle Brownies
http://www.nancyskitchen.com/brownies/turtle-brownies.htm
Buttermilk Cake Brownies
http://www.nancyskitchen.com/brownies/buttermilk-cake-brownies-recipe.html
Cheesecake Layered Brownies
http://www.nancyskitchen.com/brownies/cheesecake-layered-brownies-recipe.html
Brownie Mix
http://www.nancyskitchen.com/brownies/brownie-jar-mix-gift.html
(Jar Mix Gift)
http://www.nancyskitchen.com/brownies/brownie-jar-mix-gift.html
Raspberry Brownies
http://www.nancyskitchen.com/brownies/easy-raspberry-brownies-recipe.ht\m
Buttermilk Fudge Cake
2 sticks margarine
1 cup water
1/2 cup buttermilk*
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
with 1/2 tsp. soda
2 cup self-rising flour
2 cup sugar
3 tablespoons cocoa
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=cocoa&custom=262
2 eggs
1 tsp. vanilla
ICING:
1 stick margarine
3 tablespoons cocoa
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=cocoa&custom=262
6 tablespoons milk
1 teaspoon vanilla
1 box confectioners’ sugar
Melt and bring to boil in saucepan margarine (2 sticks) water and
buttermilk
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
* with soda in it. Mix together flour, sugar
and 3 tablespoons cocoa. Mix with melted mixture. Add eggs and 1
teaspoon vanilla. Pour into ungreased 13 x 9 inch pan. Bake at 350
degrees for 30 minutes. When cake is done, in saucepan melt, margarine,
cocoa, milk, confectioners’ sugar and vanilla. Stir until creamy. Pour
over hot cake.
* Powdered buttermilk
http://www.preparedpantryaffiliates.com/preparedpantry.php?id=1001&keyw\
ord=buttermilk&custom=261
does not have to be mixed separately. I just
add the powder with my flour and the water with the my other liquids and
let it mix in the batter.
Nancy Rogers
Daily Newsletter Archives
http://www.nancyskitchen.com/
To visit group on the web, go to:
http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/
The company must not have supported Obama, huh?<<<<
You must stop reading my mind.
The other thought was “which union did they make mad?”
Thanks for coming to read the thread.
You are welcome.
Imagine, peddling to keep Free Republic on the screen.
Top Obama czar: Infiltrate all ‘conspiracy theorists’<<<
A really good conspiracy idea will get you the full treatment in a mental hospital.
They still use that method today.....
Beware, the ‘o’ will use only the models that work well in Russia.
My opinion of course.
I’ve been following this BPA story for years now, and it that other thread one person mentioned that when her child was a young toddler, she’d read in a parenting magazine to NEVER use any saran wrap on baby food, to NEVER let it come in contact with baby food — but at that time they didn’t explain why.<<<<
I never liked the taste of plastic dishes.
As a kid we used tin dishes a lot, and glass.
There was a way to test plastics, in the microwave, something like half fill with water and bring to a boil, well I tried the tests and melted most of my plastic, so figured that if it melted that easy, it was going to enter me with the food in it.
At last I heard Dr. Bill Wattenberg say “No plastic in the microwave and that one must NEVER put the plastic baby bottle in a microwave”, said it was giving them a dose of petroleum as it melted.
He is a scientist and does not allow conspiracy on his program, on kgo radio.
He is also in the 60 + age group with about 3 kids under 7, and a family of doctors and scientist children by his first wife.
He knows from the science aspect and the father of his children.
Save any real glass jars, for they are becoming rarer every day, plastic is the in thing.
Your idea of cloth sacks should work and we used tin barrels for years, the lard came in them and lots of other foods.
http://thespicedlife.blogspot.com/
Salty Chocolate Chocolate Chip Oat Cookies
Adapted from Salty Sweets and the South End Formaggio Bakery
2 cups (260 g) AP flour (I used King Arthur)
2/3 cup unsweetened cocoa powder (I used Scharffenberger natural; the bakery uses Valrhona)
2 t double dutch cocoa powder (this is to help darken the cookies, just sub regular if you do not have it)
1 t baking soda
1 t fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1 cup packed light brown sugar
1 1/2 t vanilla
2 oz bittersweet (70%+) chocolate, melted and cooled (I used Scharffenberger)
2 large eggs
1 1/4 cups old fashioned rolled oats
1 1/2 cup bittersweet chocolate chips (I used Guittard 55% cacao)
high quality coarse salt of choice for sprinkling, I used a moist French grey sea salt
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or a silicone mat. Set aside.
Sift the cocoa powder(s). Add to that the flour, baking soda and salt. Whisk thoroughly. Set aside.
Cream the butter, ading first the white sugar and ten the brown sugar. Then add the vanilla and cooled, melted chocolate. Cream until mixed thoroughly, scraping the sides down as needed. Add the eggs one at a time, beating after each addition and scraping the sides as needed. Stir in the flour mix (on the slowest speed if using a mixer), adding it in 3-4 additions. Then mix in the oats and chocolate chips.
Using an ice cream scoop or large dough disher, scoop the dough onto the cookie sheet. I put 6 cookies per sheet, for a total of 24 cookies. Gently and slightly flatten each cookie (they will not spread much in the oven). Sprinkle each cookie with salt. Bake for 12 minutes, until the tops begin to crack. Let cool on the cookie sheets, sprinkling a second time with salt if desired.
1. Lemonquats
Posted by: “debskitchen2003”
I found this information at the Allen Smith Web site today — very interesting! We don’t live in an area where I could actually grow these, but many of you probably do. Therefore, I am sharing the info and the accompanying links!
LEMONQUAT SUNQUATS
Sunquats, also known as lemonquats, are a cross between kumquats and lemons. As far as I can discover the crossing was a happy accident that resulted in a small, evergreen tree that produces 1 1/2 to 3 inch, pear shaped fruits with thin, smooth rinds. Like a kumquat you can eat the entire thing, although they are a little seedy. The flavor is sweet with a tart bite. The fleshy cream colored blooms are highly fragrant and appear several times throughout the year. Fruit develops in fall and persists until early spring. In addition to lemonquats, limequats and mandarinquats are available.
For more information on planting tips, etc., see this link: http://www.pallensmith.com/index.php?id=1645&plantid=4014&plant=Lemonquat
CANDIED KUMQUATS
Candied kumquats are so simple to make and they are equally good with sweet or savory dishes – spoon them over dark chocolate cake; use them as a condiment for poultry or pork; drop one in sparkling water; or add them to a salad.
For a recipe to make Candied Kumquats, click here —à http://www.pallensmith.com/index.php?id=1648&recipe=636&name=Candied%20Kumquats
-Deb
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2. Perpetual Cinnamon
Posted by: “KittyHawk”
Perpetual Cinnamon
To make perpetual cinnamon, place three or four cinnamon sticks in a
glass bottle and cover it with vodka.
After four weeks, the cinnamon flavor will be extracted out of the
cinnamon. Use the cinnamon extract just like you would cinnamon powder.
Each time you use the extract, simply refill with vodka.
Perpetual cinnamon lasts for three or more years.
Tangerine Marmalade
Posted by: “KittyHawk”
Tangerine Marmalade
3 lbs tangerines
2 small lemons
1 1/2 cup water
4 1/2 cup sugar
Chop the tangerines, peel and all. I do this by hand, so as to remove
the seeds. If you’re using a seedless variety, then by all means use the
food processor. Repeat with the lemons.
Combine the tangerines, the lemons, and the water in a pot. Bring
rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover,
and let sit 12 to 18 hours.
Add the sugar (or more, if you like a sweeter marmalade) and bring
rapidly to a boil. Meanwhile, start heating up your boiling water bath
in a separate pot. Stir constantly while bringing the mixture almost to
the gelling point.
Transfer to prepared half pint jars leaving a 1/4” headspace. Process in
a boiling water bath for 10 minutes. Adjust time according to your altitude.
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5a. Pumpkin Marmalade
Posted by: “KittyHawk”
Pumpkin Marmalade
1 small pumpkin or winter squash (about 3 lbs)
2 lemons
1 orange
4 cups sugar
Slice the orange and lemons in half lengthwise, take the pits out and
save to the side. Place cut side down on counter and cut off the tip of
each citrus end. discard ends.
slice the the oranges and lemons very thin. Then cut each slice in 3 or
4 pieces and then cut the stacks in 3 to 4 pieces. Ensure that the peel
pieces are small and thin.
Place the pits in a little piece of cheese cloth & tie with twine.
Add cut and sliced citrus pieces, seeds in cloth, and 3 cups water to a
non reactive pan (no iron or aluminum) and bring to a boil. Once boiled
turn it down to a low simmer and cover. simmer for approximately 30
minutes or until the peels get soft.
While the citrus is simmering, peel and chop pumpkin into 1/2 inch
squares about 1/8 of an inch thick. You want about 8 cups of pumpkin
once it is chopped.
When the citrus peel is soft remove the pit bag and squeeze out any
excess juice into pan. Keep the heat low, add the 4 cups sugar and let
it dissolve slowly. this will take about 5 minutes.
Add the pumpkin and turn up the heat to come to a rapid boil. It will
take about 30 minutes to gel. After about 15 minutes you will want to
turn the heat down a bit and to stir often to prevent sticking. You can
use the frozen plate method to test the set but you will be able to see
when it is thickening quite easily.
Ladle into prepared jars leaving a 1/4” headspace. Process in a boiling
water bath for 10 minutes. Adjust time according to your altitude.
Makes about 3 half pints
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6. Spiced Champagne Jelly
Posted by: “KittyHawk”
Spiced Champagne Jelly
2 3/4 cups pink champagne (can also use sparkling wine: rose, blush or
white)
1 box powdered fruit pectin
1 cinnamon stick, about 4 inches long
3 whole cloves
3 1/2 cups sugar
Combine the champagne or wine, pectin, cinnamon stick and cloves in a
jam sized saucepan.
Bring the mixture to a boil, stirring occasionally. Boil 1 minute.
After champagne mixture has boiled for 1 minute, remove the cloves
(leave the cinnamon stick in the mixture.) Gradually stir in the sugar
until blended.
Return the champagne sugar mixture to a boil, stirring carefully to
prevent boil over. Boil hard 1 minute (a boil that can’t be stirred
down.) Remove from heat. Skim any foam from the top, and remove the
cinnamon stick from the jelly.
Pour into prepared half pint jars leaving a 1/4” headspace. Process the
jars in a boiling water bath for 10 minutes. Adjust time according to
your altitude.
Makes: 5 half pints
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7. Grapefruit Cranberry Freezer Jam
Posted by: “KittyHawk”
Grapefruit Cranberry Freezer Jam
3 1/2 cups refrigerated ruby red grapefruit juice
1 cup pureed fresh cranberries
3 cups sugar
1 package of low or no sugar powdered pectin
1 cup water
Mix the sugar and the package of pectin thoroughly in a large saucepan.
Stir in the cranberry puree and add one cup of water, and mix thoroughly.
Bring the mixture up to a boil on medium high heat, stirring constantly.
When the cranberry sugar pectin mixture reaches a boil that can’t be
stirred down, boil for one minute. Remove from the heat.
Add the grapefruit juice to the hot cranberry sugar pectin mixture. Stir
for one minute until thoroughly mixed.
Pour the mixture into prepared jars or freezer containers, leaving 1/2
inch headspace.
Allow to cool and set for 24 hours at room temperature. Check for
gelling, label with a use by date and store for up to three weeks in the
refrigerator, or up to one year in the freezer.
Makes about 6 half pints
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8. Bananas Foster Jam
Posted by: “KittyHawk”
Bananas Foster Jam
8 to 9 ripe but still firm bananas (about 3 cups, mashed)
1/2 cup lemon juice
2 cups white sugar
2 1/2 cups dark brown sugar
1 tsp cinnamon
1/4 cup dark rum
1/4 cup water (if needed)
Mash the bananas, using a fork or pastry blender. Add in the lemon
juice, and measure to be sure you have at least three cups.
Put the bananas into a large sauce pot. With the banana mixture on the
heat, stir in the sugars and cinnamon.
Cook over medium heat, stirring every few minutes until the bananas are
a thick puree, about 45 minutes.
After 45 minutes, stir in the dark rum, and continue cooking for at
least 15 more minutes to cook the alcohol out of the mixture.
Remove from the heat and fill prepared jars, leaving a 1/4 inch
headspace. Adjust the caps.
Process in a boilinbg water bath for 10 minutes. Adjust time according
to your altitude.
Makes 5 to 6 half pints
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9. Mohito Pepper Jelly
Posted by: “KittyHawk”
Mohito Pepper Jelly
3 cups bottled limeade (like Simply Limeade or Paul Newman’s Limeade)
1/2 cup fresh mint leaves
6 fresh jalapeno peppers
1/4 cup lime juice (two fresh limes)
1 tsp fresh lime zest
1 box powdered pectin
4 cups sugar
1 1/4 cups lime vodka (unflavored vodka will also work)
Remove the stems from the fresh jalapenos, finely chop them.
Layer 1 cup limeade, mint leaves and chopped jalapenos in the bowl or
cup of an immersion blender and puree until smooth (can also use a
regular blender or food processor.)
In a large sauce pan combine puree, 2 more cups limeade, lime juice,
lime zest and powdered pectin. Bring mixture to a boil, stirring
occasionally. When the lime mixture reaches a continuous boil, stir in
sugar until dissolved. Stirring constantly, bring the mixture back to a
rolling boil. Boil hard 1 minute.
Remove from heat. When the jam pot is off the heat, stir in the vodka.
Skim any foam from the top of the jam. Ladle into prepared half pint
jars leaving a 1/4” headspace. Process in a boiling water bath for 10
minutes. Adjust time according to your altitude.
Makes about 6 half pint jars
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10. Pear Balsamic Honey
Posted by: “KittyHawk”
Pear Balsamic Honey
3 lb Bosc pears (peeled, cored)
2 cups brown sugar
3 Tbsp balsamic vinegar
2 tsp fresh ginger root, grated
Run the peeled and cored pears through a food mill on a coarse grind (or
chop very fine.)
Measure the fruit puree. Add the balsamic vinegar, and add water if
needed so that the fruit puree measures 4 cups.
Stir the brown sugar and ginger root into the pear puree. Bring the
mixture to a boil. When the boiling puree can’t be stirred down, reduce
the heat to medium and maintain the steady boil, stirring constantly,
until the mixture thickens and sheets from the spoon. Time will vary but
this takes between 25 to 35 minutes.
Remove from the heat, skim off any foam that rises, and ladle into
prepared jars leaving a 1/4 inch headspace. Process jars in a boiling
water bath for 10 minutes. Adjust time according to your altitude.
Makes about 5 half pints
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11. Cucumber Lime Jam
Posted by: “KittyHawk”
Cucumber Lime Jam
2 limes, unpeeled, cut in chunks and seeded
1/2 cup lime juice
1/4 cup cider vinegar
2 1/2 to 3 cups peeled, seeded cucumber
pinch of salt
1 package powdered pectin
4 cups sugar
Combine limes and juice with vinegar in the container of a blender.
Blend until lime is cut into smaller pieces. Add cucumber and blend
until the level in the blender measures 4 cups.
Combine cucumber mixture in a large pot with salt and pectin. Bring to a
boil and add the sugar all at once. Return to a boil and boil hard for 2
minutes. Ladle into prepared jars leaving a 1/4” headspace. Process jars
in a boiling water bath for 10 minutes. Adjust time according to your
altitude.
Makes: 6 half pints
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12. Apricot Chipotle Freezer Jam
Posted by: “KittyHawk”
Apricot Chipotle Freezer Jam
2 lb apricots, pitted and quartered (about 3 cups, crushed)
1 1/4 cups white granulated sugar
1/4 cup dark brown sugar
4 Tbsp lemon juice
1/2 tsp finely shredded lemon zest
1 /2 tsp grated fresh ginger root
1 Tbsp pureed chipotle pepper (NOTE)
1 package no cook freezer jam pectin
Pit the apricots, quarter them and crush in a food mill or processor
until you have a slightly chunky puree.
Bring the crushed apricots slowly to a boil over medium heat.
While the apricots come to a boil, stir the sugars, lemon juice, lemon
zest, grated ginger and pureed chipotle pepper together.
When the apricots come to a boil that can’t be stirred down, remove from
the heat and stir them into the sugar mixture until well blended. Let
stand 10 minutes.
While the apricot and sugar mixture is standing, prepare the containers
and their lids. Wash them in hot soapy water, rinse them and dry thoroughly.
After 10 minutes, stir the no-cook freezer jam pectin into the
fruit-sugar mixture and stir until the pectin is dissolved. Stir
continuously for three minutes.
Ladle the jam into the prepared containers (suitable for freezing),
leaving about 1/2 inch headspace in each jar.
Let jam stand in containers for 30 minutes. Confirm that the jam has
set, and then cap the containers. Jam can be frozen for up to 1 year, or
refrigerate and use within 3 weeks.
Makes about 3 1/2 cups jam, enough to fill seven 4 oz jam jars
NOTE: Chipotle puree can be very spicy. You may want to stir it into the
sugar mixture 1 teaspoon at a time, or to your taste.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
I’ll just bet some of that would fit in the “body” of the post.
Basic Spaghetti Sauce Freezer Cooking Recipe
A great spaghetti sauce for once a month cookers. Can be used for pasta
dishes and sauce.
1/2 lb bulk Italian sausage (mild or hot)
1/2 lb ground beef
1 1/2 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt
In pot, brown ground beef and sausage with onions until completely brown.
Drain fat.
Add remaining ingredients, bringing to a biul. Reduce heat, loosely cover
and simmer for two hours, making sure to stire occasionally.
Allow to
cool completely, then package in Ziplocs or plastic containers in serving
sizes.
To use: thaw in refrigerator or defrost in microwave, then heat in pan.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
Fw: GREYHOUND STORY
Posted by: “Debbie”
JASMINE
In 2003, police in Warwickshire , England , opened a garden shed and found a whimpering, cowering dog.. It had been locked in the shed and abandoned. It was dirty and malnourished, and had clearly been abused.
In an act of kindness, the police took the dog, which was a Greyhound female, to the nearby Nuneaton Warwickshire Wildlife Sanctuary, run by a man named Geoff Grewcock and known as a willing haven for Animals abandoned, orphaned or otherwise in need.
Geoff and the other sanctuary staff went to work with two aims to restore the dog to full health, and to win her trust. It took several weeks, but eventually both goals were achieved.
They named her Jasmine, and they started to think about finding her an adoptive home.
But Jasmine had other ideas. No-one remembers now how it began, but she started welcoming all Animal arrivals at the sanctuary. It wouldn’t matter if it was a puppy, a fox cub, a rabbit or, any other lost or hurting Animal, Jasmine would peer into the box or cage and, where possible, deliver a welcoming lick.
Geoff relates one of the early incidents. “We had two puppies that had been abandoned by a nearby railway line. One was a Lakeland Terrier cross and another was a Jack Russell Doberman cross. They were tiny when they arrived at the centre and Jasmine approached them and grabbed one by the scruff of the neck in her mouth and put him on the settee. Then she fetched the other one and sat down with them, cuddling them.”
“But she is like that with all of our animals, even the rabbits. She takes all the stress out of them and it helps them to not only feel close to her but to settle into their new surroundings.
“She has done the same with the fox and badger cubs, she licks the rabbits and guinea pigs and even lets the birds perch on the bridge of her nose.”
Jasmine, the timid, abused, deserted waif, became the animal sanctuary’s resident surrogate mother, a role for which she might have been born. The list of orphaned and abandoned youngsters she has cared for comprises five fox cubs, four badger cubs, 15 chicks, eight guinea pigs, two stray puppies and 15 rabbits.
And one roe deer fawn. Tiny Bramble, 11 weeks old, was found semi-conscious in a field. Upon arrival at the sanctuary, Jasmine cuddled up to her to keep her warm, and then went into the full foster mum role. Jasmine the greyhound showers Bramble the Roe deer with affection and makes sure nothing is matted.
“They are inseparable,” says Geoff “Bramble walks between her legs and they keep kissing each other. They walk together round the sanctuary.
It’s a real treat to see them.”
Jasmine will continue to care for Bramble until she is old enough to be returned to woodland life.. When that happens, Jasmine will not be lonely. She will be too busy showering love and affection on the next Orphan or victim of abuse.
Fw: GREYHOUND STORY
Posted by: “Debbie” dbshelly@ptd.net dnbshelly
Date: Fri Jan 15, 2010 9:07 pm ((PST))
JASMINE
In 2003, police in Warwickshire , England , opened a garden shed and found a whimpering, cowering dog.. It had been locked in the shed and abandoned. It was dirty and malnourished, and had clearly been abused.
In an act of kindness, the police took the dog, which was a Greyhound female, to the nearby Nuneaton Warwickshire Wildlife Sanctuary, run by a man named Geoff Grewcock and known as a willing haven for Animals abandoned, orphaned or otherwise in need.
Geoff and the other sanctuary staff went to work with two aims to restore the dog to full health, and to win her trust. It took several weeks, but eventually both goals were achieved.
They named her Jasmine, and they started to think about finding her an adoptive home.
But Jasmine had other ideas. No-one remembers now how it began, but she started welcoming all Animal arrivals at the sanctuary. It wouldn’t matter if it was a puppy, a fox cub, a rabbit or, any other lost or hurting Animal, Jasmine would peer into the box or cage and, where possible, deliver a welcoming lick.
Geoff relates one of the early incidents. “We had two puppies that had been abandoned by a nearby railway line. One was a Lakeland Terrier cross and another was a Jack Russell Doberman cross. They were tiny when they arrived at the centre and Jasmine approached them and grabbed one by the scruff of the neck in her mouth and put him on the settee. Then she fetched the other one and sat down with them, cuddling them.”
“But she is like that with all of our animals, even the rabbits. She takes all the stress out of them and it helps them to not only feel close to her but to settle into their new surroundings.
“She has done the same with the fox and badger cubs, she licks the rabbits and guinea pigs and even lets the birds perch on the bridge of her nose.”
Jasmine, the timid, abused, deserted waif, became the animal sanctuary’s resident surrogate mother, a role for which she might have been born. The list of orphaned and abandoned youngsters she has cared for comprises five fox cubs, four badger cubs, 15 chicks, eight guinea pigs, two stray puppies and 15 rabbits.
And one roe deer fawn. Tiny Bramble, 11 weeks old, was found semi-conscious in a field. Upon arrival at the sanctuary, Jasmine cuddled up to her to keep her warm, and then went into the full foster mum role. Jasmine the greyhound showers Bramble the Roe deer with affection and makes sure nothing is matted.
“They are inseparable,” says Geoff “Bramble walks between her legs and they keep kissing each other. They walk together round the sanctuary.
It’s a real treat to see them.”
Jasmine will continue to care for Bramble until she is old enough to be returned to woodland life.. When that happens, Jasmine will not be lonely. She will be too busy showering love and affection on the next Orphan or victim of abuse.
From left, Toby, a stray Lakeland dog; Bramble, orphaned Roe deer; Buster, a stray Jack Russell; a dumped rabbit; Sky, an injured barn owl; and Jasmine with a Mothers heart doing best what a caring Mother would do.... Such is the order of God’s Creation
From left, Toby, a stray Lakeland dog; Bramble, orphaned Roe deer; Buster, a stray Jack Russell; a dumped rabbit; Sky, an injured barn owl; and Jasmine with a Mothers heart doing best what a caring Mother would do.... Such is the order of God’s Creation
To visit your group on the web, go to:
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[There is not an article link for this one, but it is enjoyable on its own....granny]
LOL, Google knows all:
http://www.google.com/search?cf=all&hl=en&q=JASMINE+Greyhound+dog
#
snopes.com: Jasmine the Greyhound
Apr 3, 2009 ... Photographs show Jasmine, a greyhound who cares for other ... In an act of kindness, the police took the dog, which was a Greyhound female, ...
www.snopes.com/photos/animals/jasmine.asp - Similar
#
Jasmine, the Mother Theresa Greyhound - Great Pet Net — Great Pet ...
Jasmine is truly a wonderful mom. She is the perfect example of the personality of Greyhounds. Perhaps there is a reason why dog spelled backwards is God. ...
greatpetnet.com/630/jasmine-the-mother-theresa-greyhound/ - Cached - Similar
#
In Love of Animals: Jasmine The Greyhound Becomes Surrogate Dog ...
Jan 23, 2009 ... It is amazing, particularly as she is a greyhound and they are quite aggressive”. amazing animal news of jasmine the surrogate dog mother ...
newsanimals.blogspot.com/.../jasmine-greyhound-becomes-surrogate-dog.html - Cached - Similar
The photos of Jasmine are enough to renew ones faith in
God’s Creatures ....
The Deer is tiny, compared to Jasmine.
http://www.snopes.com/photos/animals/jasmine.asp
Mighty Bargain Hunter
Personal finance, commentary, and spending less the easy way
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Many ideas/thoughts on saving money, this page is one of links to many others articles.
granny
> The green light bulbs contain the highly ungreen mercury.
I find that type of post, which only uses one factor,
of a far more complicated issue, in order to distort
the truth and mislead those who do not understand
the full picture, to be very damaging, and actually
“uneducating”. It is misleading and harmful to a
general understanding of the whole truth.
Yes, as an isolated fact, CF bulbs do contain
mercury. But, they do “CONTAIN” it. Contained
mercury has never been the problem. On the other
hand, using incandescent bulbs instead of CF bulbs
“RELEASES” four to five times as much mercury,
into the environment. So, the part about CF bulbs
containing “ungreen mercury” is just slanted spin,
to get you to do something that is far worse for
the environment. Why the poster wants you
to do something that releases more mercury,
I do not claim to understand...
Here is the rest of the story.........
Compact fluorescent bulbs can be easily recycled
at any Home Depot, and also at (IIRC) Lowe’s and
WalMart. Most municipal recycling programs are also
beginning to recycle them. When recycled, CF bulbs
put no mercury into the environment. However, there
is a lot of mercury that is put into the environment by
coal fired electric generation plants. If your electricity
is average, then about half of it comes from coal fired
plants. And, if you use standard incandescent bulbs,
instead of compact fluorescents, then you will use four
to five times as much electricity, thereby putting four
to five times as much mercury, into the environment,
as when you do the same lighting with CF bulbs. It is
simple. CF bulbs reduce the amount of mercury that
is released into the environment, by using light bulbs,
compared to using the old incandescent bulbs. If you
happen to break a CF bulb, that will set your mercury
reduction effort back by a little bit. But, in general,
it is the environmentally healthy thing to do, to use
CF bulbs, and then to recycle them.
-Laren Corie-
Natural Solar Building Design Since 1975
www.ThermalAttic.com
Read my Solar house design articles in:
-Energy Self-Sufficiency Newsletter-
www.rebelwolf.com/essn.html
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I’ll just bet some of that would fit in the “body” of the post.<<<<
I’m not sure I can figure out what you mean above.
Welcome to the thread, thanks for coming to read it.
Wooden barrels.
Problem, though -- ALL wood is treated nowadays, it has been for years -- so even wooden barrels would pose a risk, although you'd think that there'd be plastics to get plain UNTREATED lumber.
Anyway, you're reminding me, that although there were lots of metal and porcelain cannisters, I also remember several wooden food containers, which I believe would be 1930s/40s made, as well as an old wooden cannister set.
That idea of a dose of petroleum with every bottle of milk, is just disgusting.
And insofar as "conspiracy" -- WHO decides if the ANTI-global warming alarmists are conspiratorial, when all the scientific evidence is showing that a huge number of powerful rich elites colluded in order to make billions of dollars off of scam science?
I think the thing that gets me the most about this subject is that it's been well known for years that the CIA/NSA/etc. frequently owned & ran small vanity-type presses, in which they WROTE and PUBLISHED all manner of conspiracy theory books -- as part of their disinformation operations.
I suppose that this Cass Sunstein fellow doesn't know ANY of that, and I'd love to know how he and his boss would react were they to learn that most of Americans believe that what Reveral Wright preached was unfactual conspiratorial re-written history.
Your idea of cloth sacks should work and we used tin barrels for years, the lard came in them and lots of other foods." <<<
Oops, you stated TIN barrels, I didn't notice that.
Almost EVERYTHING has been put into plastic, as opposed to glass, and I believe that occurred when the price of gasoline went so very high.
Glass weighs so very much more than plastic, that with skyrocketing HIGH TRANSPORTATION COSTS, everything started being packaged in plastic.
I don't like it, particularly with the mayonaisse -- doesn't taste right.
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