Dee

The Salmon patties sounds good right now... yum..thats a great recipe Cat.

Free lentil brochures and recipes I was over here looking for a recipe for my sister and thought someone else might want recipes. I love lentils and 90% of the worlds lentils (or so they used to tell us!) are grown right here by me so lentils are big! http://www.pea-lentil.com/kitchen.html

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12 miles here! I think it will be easier to walk in warmer weather. Its been several years since I have seen a bitter snowy winter such as this.

I have used cereal bags in the following ways.. When I defrost my frozen meat in the refrigerator, I wrap the frozen meat package with the cereal bag so that leakage is contained. I have used these bags to wrap sandwiches for my work lunch. I have used these bags as the disposable outer bag for packing my work lunch when I tutor all day. I have used these bags as the container to put meat wrappings in so dripping won't spill in my wastebasket. I have used these bags to cover a topless container of food that I heat in the microwave whether at home or at work. These bags are waxed paper in disguise. In addition to the use of cereal bags I also have found that cake mixes have basically the same sort of bags in them(Just smaller) These work great when only having to do a piece or two of meat

The other day I was taking the Oreos out of their package and putting the cookies into a Tupperware. One large package and one small of mint oreos. I pulled out the plastic tray in order to cut the UPC/product name off the package. I went to throw them away and just couldn't. I washed them and found that they are excellent organizers for a desk drawer or even a kitchen drawer.

I always hate it when I pour out shampoo into the palm of my hand and it takes forever or too much pours out. I usually dilute the bottle a little so it runs out faster because I have to stand in the shower wet and wait for the shampoo. At times I'm in a hurry and pour out too much, then have to try and put some back. So - I took a used hand soap dispenser and put the shampoo in there, diluted to just about right to dispense. This way, I pump it about 4 times and get just the right amount. I think it's a great idea and shampoo makers should think about that. No need to have to take the top off the tube or bottle and half the time I drop it. Or, you could just squirt 4 pumps to the top of your head. I'll bet it'll save a lot of shampoo.

1. My friend wraps newpaper and makes a container to grow seedlings. You can wet a newspaper and put on the ground to pick up you sweepings. If wet enuf, it will cling to the ground. Then, you just wad and toss. Also, you can take vinegar and newpaper and wash windows. Some kind of chemical reaction, they become clean. Also, don't forget, if you have no bags, use paper to line your trash container, or use the bags from the store. Toss each nite, then you don't have a heavy bag to carry out on trash day. Save the funnies, especially the ones your family likes, and cut out the good ones and use for wrapping paper. Add sparkles, or whatever. Or, you can use them as scanning, and printing, for creating a custom page of his/her favorite comics as wrapping paper. They do use newspaper in compost piles!! 2. Also donate to the local animal shelter for bedding in the cages. 3. I've also heard that some farmers shred newspaper and use it for bedding for livestock. Another use (I've personally never tried this) but, have been told that newspaper can be shredded and used for cat litter. Also shredded newspaper works well for packing material when mailing swap pkgs (or other pkgs) 4. we put newspaper down where we start new landscaping. lay the paper down about 12 pieces think and then put mulch right on top. kills the grass. when you plant you just dig a hole right through the paper. works wonderful!!! 5. precut newspaper in sizes of 8 x 12 inches and make a pile, where I save on a shelf, under my kitchen cabinet. When I peel potatoes, carrots , I used a sheet of newspaper instead of *bounty*. The peeling fall on the newspaper and the clean up is quick after and cheap. 6. We use our old newspapers for kindling.

SMP = specially marked packages CRT = cash register tape POP = proof of purchase, usually the UPC bar code NFR = no form required EXP = date offer expires PM = last date for post mark (I am not promoting that people just mail in an "Agree or it's free" request simply to get the rebate, merely posting information.)

If I scan in the pages of the book and send them to you you can print them out and put them together in book form. I do this all the time.. Let me know ASAP! In the meantime I am waiting for Peter to get back to me.

Lowie I just wrote to Peter about your dilemma. Lets see if he will mail you all of the books he has written. I should hear within the next few days. If not I will try to get a copy and send it overnight so you can get it and read it with us instead of waiting 10 to twelve weeks by snail mail.

Soybean Shepherds Pie 12 small white onions, peeledv 4 carrots, halved crosswise 2 cups cooked soybeansv 2 Tbsp. all-purpose flour 2 Tbsp. margarine (non-hydrogenated)v 1 tsp. salt 1/8 tsp. pepper 3 cups seasoned mashed potatoes Cover onions with water and cook, covered, for 20 minutes. Add carrots, cover and cook 10 minutes longer, or until tender. Drain, reserving liquid. Put onion, carrots, and beans in 2-quart casserole. Brown flour lightly in the margarine. Gradually add 2 cups reserved vegetable liquid and salt. Cook 2 minutes; add pepper and pour liquid over vegetables. Spread potatoes on top. Bake for 15 to 20 minutes at 425 degrees. Crisp Honey Cookies 1/2 cup margarine (non-hydrogenated) 1/2 cup honey 1 3/4 cup flour 1 tsp. soda 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. allspice 1/3 cup wheat germ Cream margarine and honey. Sift together flour, soda, and spices and mix in wheat germ. Combine dry ingredients with creamed mixture. Chill about 1 hour. Roll on lightly floured board to about 1/8 inch thickness. Cut with floured cookie cutter. Put on lightly oiled cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool. Spread thinly with frosting if desired. Honey Lemon Frosting Mix 3/4 cup powedered sugar, 1 Tbsp. honey and about 1 Tbsp. lemon juice or enough to make frosting of thin spreading consistency. Mount Athos Soup 7-8 Tbsp. tahini 1 cup rice juice of 1-2 lemons 2 medium carrots finely grated a few parsley sprigs finely chopped salt 10 cups water (approximately) Boil rice in water and salt until tender. Remove from heat and add lemon juice. In small bowl mix tahini with enough hot liquid from boiled rice to make a smooth paste. Pour mixture back into soup stirring constantly until liquids are blended. Add grated carrots and parsley and stir well. Serve. Note: Adjust amount of lemon juice according to individual taste. Macaroni with Beans 1 1/2 cups navy beans 1 1/2 cups peeled chopped tomatoes or 3-4 fresh tomatoes chopped 1/2 cup oil* 2 garlic cloves finely chopped 3 Tbsp. chopped parsley 1 cup elbow macaroni salt, pepper Soak beans overnight in ample water. Drain and boil for 5 minutes. Drain and place in large pot with 5 cups water and chopped tomatoes. Cook until beans are tender. Saute garlic and parsley in oil until limp and add to beans. Add enough water to cook macaroni. Bring to a boil and stir in macaroni. Cook until macaroni is tender. *Note: When cooking without oil, parboil garlic and parsley and continue as above. Lentil Soup 2 cups lentils 1/2 can peeled tomatoes or 2-3 fresh ripened tomatoes, peeled 1 onion, finely chopped 2-3 garlic cloves, chopped 2 carrots, chopped 1 bay leaf 1 small potato, grated (optional) 3/4 cup oil (optional) salt, pepper Sort and wash lentils. Boil for a few minutes and drain. Plunge lentils in boiling water and add carrots, onion, garlic, potato, and bay leaf. When halfway cooked, add crushed tomatoes, salt, pepper and oil. Simmer until soft and creamy. Lentils with Walnuts 1 large onion, finely chopped 100 grams (about 3 1/2 oz.) lentils 75 grams (about 2 3/4 oz.) finely chopped walnuts 1 tsp. ground sage 2 tsp. water in which is dissolved 1/2 tsp. cake yeast 75 grams (about 2 3/4 oz.) whole wheat breadcrumbs salt, pepper 3 Tbsp. vegetable oil Sort and wash lentils. Boil until tender and drain. Saute onion in oil until limp. Add lentils and remaining ingredients. Mix well and place mixture in greased baking dish. Bake in moderate oven for 30-40 minutes. Spice Soya Kebabs 2 cups soya chunks 3/4 cup oil* 2 onions finely chopped 1 green pepper finely chopped 1 1/2 cups tomato puree 3 Tbsp. tomato paste 1 garlic clove, finely chopped 1 tsp. paprika 2 Tbsp. soya sauce salt, pepper, any other spices in amounts desired Soak soya chunks in 6 cups water for 1-2 hours. Place in pot and add just enough water to cover. Add paprika, soy sauce and any other spices and boil until tender. Saute onions and garlic in oil. Add boiled soya and spices to this and simmer for 5 minutes. Add green pepper, tomato puree and paste, salt and pepper and simmer until sauce blends. Serve with macaroni, pilaf, or fried potatoes. *Note: When cooking without oil, parboil onions and garlic and proceed as above. Karidoto (Walnut Honey Cake) 300 grams (about 11 oz.) honey 300 grams (about 11 oz.) sugar 400-450 grams (about 14-16 oz.) walnut meats 4-5 Tbsp. cognac 1 tsp. baking powder 1 tsp. ground cinnamon and clove 2 cups orange juice, or lukewarm water 3 1/2 cups all-purpose flour Dissolve honey in orange juice, or lukewarm water. Add sugar, cognac, finely chopped nuts, spices and flour combined with baking powder and soda. Mix well. Batter should be rather thin. Pour into greased pan and bake for about 45 minutes to 1 hour. When cool top with chocolate sauce. Note: As cake is without oil, pan can be "greased" by rubbing chopped nutmeats on bottom and sides of pan. Oil from nutmeats will coat pan. Sprinkle with fine breadcrumbs. Apple Strudel Pastry 3 cups self-rising flour 1 cup soda water OR 500 grams (1 lb.) strudel or phyllo leaves Filling 6 medium apples 3/4 cup chopped nuts 3/4 cup chopped almonds 3/4 cup white raisins 1 1/2 tsp. cinnamon 2 tsp. rum (or rum extract) 8 Tbsp. fine bread crumbs 4 Tbsp. sugar (optional) Peel apples and remove core. Dice. Place in medium pot with very little water and rum and simmer until soft, but not mushy. Remove from heat and combine with remaining ingredients. Prepare pastry. Combine flour and soda in bowl. Knead to form a soft dough. Divide dough in half and roll out each half to form a thin rectangle. Place dough flat on a kitchen towel. Divide filling in half (2 rolls will be made). Spread one half of mixture over dough up to 4 cm (2 inches) from edges. Starting at narrow end using the towel to lift dough, roll dough over filling. Tuck in narrow ends to enclose filling. Roll up lengthwise like a jelly roll using the towel to lift and roll. Grease a large cookie sheet with tahini and place strudel seam side down on cookie sheet. Repeat process with remaining filling and dough. Make diagonal slashes across tops of strudel and bake in moderate oven for about 30 minutes until pastry is golden. Remove from oven and brush tops lightly with a little water. If desired sprinkle with confectioner's sugar. Tofu "fillets" with Marinade 1 tsp. salt 1/4 tsp. pepper 1/4 cup (non-hydrogenated) oil 1/2 cup honey or molasses 2 Tbsp. soy sauce 1/2 tsp. ginger 1/2 tsp. garlic powder 1 package of firm or extra firm tofu Combine first 7 ingredients. Drain tofu and slice into fillet-sized pieces 1/4 - 1/2 inch thick. Arrange in a single layer in a baking dish. Cover with marinade and let stand at least 10 minutes. Bake at 350 degrees for 10 minutes, then turn over and bake another 10 minutes. Pasta with Tomato and Basil 1 8-oz. package "eggless" pasta, any type 1 container ripe cherry tomatoes, or 1 can tomatoes Olive or (non-hydrogenated) vegetable oil Fresh basil Cook pasta according to package directions. Cut cherry tomatoes in half, or cut canned tomatoes into bite-size pieces. Saute tomatoes in oil until soft and heated through, then add about 1/3 cup fresh basil and stir for 30 seconds. Drain pasta and spoon tomato mixture on top.

Salads, made mainly of herbs, were popular throughout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the salad would change according to the season and what grew in the cook's herb garden, so feel free to adapt this basic recipe as desired. Do NOT make it with dried herbs! 2 bunches of watercress 2 cartons of mustard and cress 1medium leek, very finely sliced 6 spring onions or scallions, chopped small 1 bulb of fennel, slicked in thin match-sticks 1 large handful of fresh parsley, pull off into small sprigs the leaves from 1 young sprig of fresh rosemary the leaves from 4-6 prigs of fresh mint, slightly chopped 6 fresh sage leaves, slightly copped the leaves from 2 small branches of thyme a few leaves from any other herb you have (take care not to use too much of any very strong flavoured ones) sea salt and freshly ground black pepper 2-3 tablespoons wine vinegar 4-5 tablespoons olive oil Wash the cresses, herbs and fennel and dry all thoroughly. Mix them, with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.

Summer Fruit, Honey, and Hazelnut Crumble Serves 6 ....A baked dessert like this would have been sunk in the embers of the log fire with a cauldron or pot upturned over it to form a lid... 1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries, strawberries, currants, bilberries or whatever is available honey or brown sugar to taste 75 g (3 oz) tasted hazelnuts 75 g (3 oz) wholemeal or wholewheat brown breadcrumbs Put the fruits in a pan or microwave dish with about 20 cm (1 inch) water in the bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or till the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used. drain the excess juice and save to serve with the pudding. chop the hazelnuts in a processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30 minutes or till the top is slightly cruncy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.

Griddled Trout With Herbs Serves 6 The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable. Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley Serves 6 In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... 50g (2oz) butter 1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit joints, stewing veal or chicken joints 450g (1lb) washed and trimmed leeks, thickly sliced 4 cloves garlic, chopped finely 175 g (6 oz) pot barley 900 mL (30 fl oz, 3 3/4 cups) water 3 generous tablespoons red or white wine vinegar 2 bay leaves, salt, pepper 15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

1. Brownies ( Black & White ) Servings 32 Categories: Desserts, Diabetic, Low fat Recipe: 1 c Cake flour 1 ts Baking powder 1/4 ts Salt 1/2 c Shortening, softened 1/2 c Granulated sugar replacement 2 Eggs 1 ts Vanilla extract 1 tb Water 1/4 c Unsweetened coconut, grated 1 ts Coconut milk 1 oz Baking chocolate, melted These brownies are mailable. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) I use Splenda in all of my recipes. 2. Muffins ( Raisin Bran ) Servings 8 Categories: Breads, Diabetic Recipe: 1 15-ox box raisin bran 5 c All-purpose flour 1 1/2 c Sugar 1 1/2 c Brown sugar 5 ts Baking soda 1 tb Pumpkin spice 2 ts Salt 4 Eggs; beaten 1 c Melted shortening or -margarine or 1 c Vegetable oil 2 ts Vanilla 1 qt Buttermilk Mix al ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20- 30 minutes at 425 degrees. 3. Muffins ( Diabetic Blueberry ) Servings 1 Categories: Diabetic, Bisquick, Abm Recipe: 2 c Bisquick 1/4 c Artificial sweetener -(equivalent to 6 tb sugar) 1 c Commercial sour cream 1 Egg 1 c Fresh blueberries 2 ts Grated lemon peel Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories Makes 12 muffins 4. Vegetable Gumbo Servings 6 Categories: Original, Vegan, Diabetic Recipe: 1 Onion, chopped 1/2 Green pepper, diced 2 Ribs Celery, diced 1 Clove garlic, minced 1 lb Okra, sliced, fresh, frozen 1 lb Tomatoes, fresh, or canned 2 c Corn, fresh, frozen, canned 1 ts Vegetable Bouillon granules 1/2 c White Grape Juice 1/2 c Water 1/4 ts Tabasco sauce 1/4 ts Paprika 2 tb Fresh chopped parsley 1 tb Basil or Rosemary, minced Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and 107 calories. Whole Wheat Tortillas Servings 6 Categories: Breads, Diabetic, Mexican, Vegetarian Recipe: 1 1/2 c Unbleached All-Purpose Flour 1 1/2 c Whole Wheat Flour 1/4 ts Baking Powder 1 c Warm Water (110 F) 2 ts Vegetable Oil 1/4 ts Salt These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly-floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread 5.

Turkey Burgers on Onion Rolls with all the fixin's A tossed Salad Fresh Lemonade Warm baked from scratch Chocolate Nut Brownies. Total cost per meal per person per plate: .85 cents per plate.

Thanks for sharing that Lois. Stories like yours and the ones I posted are shadows of the past of the real America that we live in.

I am so Happy that you are enjoying the book Dee.. you must read the sequel to it also... Enjoy

Oh Snowy so sorry to hear about your leg brace and all but I am relieved to hear that you don't have blood clots. Just have Old Pine set the computer up on a movable table with wheels and put it close to you... Follow the doctors orders and you will be up and tapping the toes at squaredances sooner than you think!

You will get the hang of everything Homesteader. I wish we had a Krogers locally in my area. They seem to have some good buys and I think its the store where everyone uses double coupons and gets merchandize for free after coupons are doubled.

Sprinkle a bit of baking soda in your hamper to keep odors at bay.

Don't price items. Let customers make you an offer on your items. Sometimes they will offer more than what you expected to get for it!

Keep fresh basil in the fruit bowl or a pot of basil nearby.

If you run out of ice cube trays save your egg cartons, wash them out and fill with water and stick them in the freezer.