westbrook

oh start using it now! a muscle builder for sure. I have a similar the 'Little Ark' I bought in 1997. I didn't think much about it cause I had boys then! but now I am thinking that maybe I need the huge wheel for turning and a bicycle to automate it! not sure I have the energy anymore to turn mine. Isn't exciting when you get a new kitchen tool! Congratulations!! here is mine.. looks like yours! http://www.retsel.com/?page=littleark I need the flywheel now. main page http://tinyurl.com/cd8scc

officially ripped off from.... http://www.geocities.com/Heartland/Ranch/1...ats.html?200913 Tuna Cookies * 1 8 oz. can tuna (in oil) * 2 cups cornmeal * 2 cups flour * 3/4 cup water * 2/3 cup veg. oil * 1/2 teaspoon salt Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out into little squares or other shapes. PLace on greased baking sheet. Bake at 350 degrees for 25-30 minutes. Cool on wire rack. Store in airtight container in fridge . Kitty Kisses * 1 can favorite canned cat food * piping bag with small plain tip or ziploc baggy with little hole cut out corner Whirr cat food in blender or food processor till the consistency of frosting.Put into pastry or piping bag and make "kisses" on parchment paper lined cookie sheet.Bake in 300 degree oven till sort of dry and done. Time depends on size of kisses. If you make small ones it takes about 15 minutes. Go Fish * 1 envelope ( 2 1/4 teaspoons) dry active yeast * 1/4 cup warm water (110 to 115 degrees) * 1 cup warm chicken or fish stock * 2 tablespoons molasses * 2 cups all purpose flour ( approx.) * 1 1/2 cups whole wheat flour * 1 cup cracked wheat * 1/2 cup cornmeal * 1/2 cup dry milk powder * 1/3 cup fish food flakes * 1 teaspoon salt * 1 large egg * 1 tablespoon milk Combine yeast and warm water. Let rest 5 minutes. Stir in broth and molasses. Add 1 cup of all purpose flour and all the rest except egg and milk). Turn dough out onto a floured surface. Knead in enough of remaining flour to make a very stiff dough (5 minutes). divide in half. Cover and let rest 10-15 minutes. Roll out each portion to 1/4 inch thickness. Cut into shapes, preferably 1 inch fish shapes. Place on ungreased cookie sheet. combine beaten egg with milk. Brush over biscuits. Bake at 300 degrees for 35 minutes. Turn off oven and let biscuits cool in oven overnight. Mackerel Munchies * 1/2 c Canned mackerel, drained * 1 c Whole-grain bread crumbs * 1 tb Vegetable oil * 1 ea Egg, beaten * 1/2 ts Brewer's yeast, optional Preheat oven to 350 degrees. .In a medium-sized bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. .Drop mixture by 1/4 teaspoonfuls onto a greased cookie sheet. .Bake for 8 minutes. Cool to room temperature. Store in an airtight container in the refrigerator. Magically Moist Morsels * 1/2 pound ground beff or turkey * 1 small carrot, finely grated * 1 tablespoon grated cheese * 1 teaspoons brewer's yeast * 1 teaspoon dried catnip * 1/2 cup whole wheat bread crumbs * 1 egg, beaten * 1 tablespoon tomato paste Preheat oven to 350 degrees. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into walnut - sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well. This makes about 2 dozen. Calico Crunchies * 1 c. whole wheat flour * 2 tbsp. wheat germ * 1/4 c. bran flakes * 1/4 c. soy flour * 1 tbsp. molasses (unsulphered) * 2 tbsp. oil or fat * 1 tbsp. kelp or 1 tsp. salt * 1 tsp. sage * 1/2 tsp. bone meal 1/3 c. milk or water Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs. For cats, roll out and cut into narrow strips or ribbons. Bake 25-30 minutes in a moderate oven (350 degrees) until lightly toasted. Watch the narrow strips as they tend to get done sooner than the others. If the biscuits are not hard enough, leave them in the oven with the heat turned off for an hour or as long as desired. Liver (or Tuna) Puffs * 1 1/2 cups whole wheat flour * 1 cup all purpose flour * 1 package unflavored gelatin * 1 package dry yeast (about 2 1/2 teaspoons) * 1 cup powdered dry milk * 1/4 cup very warm water * 1/4 cup corn oil * 1 egg * 1 - 6 ounce can liver (or tuna) cat food * 1/4 cup water Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, oil, egg, cat food and water. Mix well (dough will be very stiff). Drop 1/2 teaspoon onto ungreased cookie sheet. Bake 25 minutes at 300 degrees. Yield 13 dozen. Store in refrigerator. Tomato & Turkey Jerky * 1 pound ground turkey * 2 tablespoons tomato paste 2 teaspoons brewer's yeast Preheat oven to 120 degrees or the lowest setting or use a dehydrator. Combine all ingredients and mix well. Line a jelly roll pan with foil and spread the meat mixture in it. Using your hands, flatten the mixture to about 1/4" thick. Place the meat mixture in the oven and prop the oven door open a crack using a wooden spoon, so the moisture can escape. Bake for about 2 hours, until the meat is quite dry. Remove the meat from the oven and place another sheet of foil over it. Grasping both sheets of foil, flip the meat over and peel the foil from the top. Place the meat back in the oven with the door propped open, and bake for another 1 to 2 hours. The meat will be red and dry, like jerky Kitty Heaven * 2 Flat cans of sardines in oil * 2/3 c Cooked rice * 1 tb Liver * 1/4 c Parsey, chopped Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Yields: 2 - 3 servings. Store unused portion in refrigerator, tightly covered. Vitamin Vittles * 1/3 c Cottage cheese * 2 tb Bisquick * 1 tb Chopped liver * 1 tb Corn oil * 1 Dash iodized salt Mix all together for 1-2 delicious cat servings. Bland Brew for Finicky Felines * 1 c Chicken, boiled or micro waved * 1/4 c Fresh broccoli, steamed * 1/4 c Shredded carrots, steamed Chicken broth Mix ingredients with enough chicken broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.) You can also vary the recipe by adding rice or other vegetables. Kitty Taco * 1/2 Pound ground beef * 1 tblspoon tomatoe paste * 1 tspoon corn oil * 1 corn tortilla, cut into kitty-bite-size pieces * 1/2 tspoon bone meal * 1/2 tspoon brewers' yeast * 1/2 tspoon iodized salt * 2 tblspoon cheddar cheese, grated Heat skillet and start browning ground beef. When meat is half cooked add bell pepper, and garlic, and cook the mixture until onions are translucent and the meat golden brown. On low heat, stir tomatoe paste, corn oil, chopped tortilla, bone meal, brewers' yeast and salt. Stir until heated through. Cool and serve topped with grated cheese. Yields 2-3 servings. Store unused portions in an airtight container and keep refrigerated. Potatoes Au Feline Yield: 6 Servings * 3 c Boiled sliced potatoes * 2 tb Grated vegetables * 1/2 c Creamed cottage cheese * 1 tb Nutritional yeast * 2 tb Grated carrots * 1/4 c Whole milk * 1/4 c Grated cheese Layer in a casserole dish the first 5 ingredients. Then pour the milk on top of all; sprinkle with cheese. Bake about 15 minutes at 350F until cheese melts and slightly browns. Serve cool. As a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked brown rice. Source: Deborah Lawson, Knight News Service, Watertown Daily Times 20 Cats Kibbles * 3 cups whole wheat flour * 2 cups soy flour * 1 cup wheat germ * 1 cup cornmeal * 1 cup nonfat dry milk * 1/2 cup brewer's yeast * 1 (15 ounce) can mackeral * 5 tablespoons vegetable oil * 1 tablespoon cod liver oil * 2 cups of water,or as needed Preheat oven to 350 degrees. Mix all the dry ingredients in a large bowl. In another bowl, mash the mackeral into small pieces. Mix in the oil and water. Add the mackeral mixture to the dry ingredients and mix thoroughly. The dough is tough, so use your hands. Roll dough out to about 1/4" thickness and cut into 1/4" bits, using a knife or pizza cutter. Mound the bits onto greased cookie sheets and bake for 25 minutes. During baking, occasionally toss the bits with two wooden spoons, so they brown evenly. Turn the heat off and allow the treats to cool thoroughly before removing and storing in an airtight container in the refrigerator. This recipe freezes very well for longer storage. too many to list... http://www.simplypets.com/pet-recipes/Cat/Treat

baking isle, top shelf. Kraft Foods.

http://recipesforacrowd.com/ recipes to the left, click on catagory here is recipes... can't find how many people each serves..but the spaghetti recipe does remind me of a good point..... ladles are sized by measurements. Some serve 1/2 cup, come 2/3, 3/4, 1 cup. Make sure you know what size ladles you will be using so you know how many you are serving. It is great to make for 100 and then only get enough for 50 because you needed to serve 1/2 cup and served 1 cup. there is another recipe above somewhere, it refers to serving a person vs. buffet style and how much more you need to make for buffet style serving. http://www.reciperewards.com/cooking_for_a_crowd.html?page=1 scroll down for more pages of recipes!

I am creating a menu, keeping in mind, that there may be limited food availability. If nothing more.... you have recipes for meals for a church pot luck! or dishes for that boy scout or girl scout as fun raisers! Our community has a boy scout spaghetti dinner each year. Spaghetti, salad, garlic bread for $5 and it is well worth the money for us to help support a great organization! There is a Turkey Dinner every year at a little church down the road. It helps support the church. So you never know when these groups recipes may just come in handy if SneverHTF! if you have a recipe or know of a site.. please post it!

these recipes have a calculator and you can choose how many people you want to make it for... easy casserole = breakfast http://www.cdkitchen.com/recipes/recs/64/A...r12563947.shtml the main site so you can pick and choose what you like http://www.cdkitchen.com/recipes/cat/550/

amounts needed 1, 12, 24, 48 http://www.shaboomskitchen.com/h-crowd.html 1 kg uncooked rice = ten servings, if it's single serve. If it's a buffet, make it good for eight. The same rule applies to meat .

http://www.bestcookingtools.com/food-ideas...ot-required-aj/ Food Ideas For A Crowd Catering Not Required! Posted by: admin in Cooking for a Crowd, tags: a, Catering, Crowd, Food, For, Ideas, Not, Required, Thinking Cooking for a crowd sounds like an overwhelming task for some, but it isn’t as difficult as it may seem. With a large electric roasting pan for hot foods, 13 x 9 inch baking pans for desserts, and a few great ideas, you can successfully feed a crowd with minimal work and expense. Try the following tasty and surprisingly simple food ideas for your special occasion or party. These food ideas will lessen the chore of cooking for a crowd, and you might even enjoy the task! Inexpensive Barbeque Sandwiches Barbeque sandwiches are one of best food ideas for a crowd. To cut costs and make a sauce that tastes just as good or better than name brand ready-made canned varieties, for every pound and a half of drained ground beef or turkey, combine 1 can of tomato soup, 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of vinegar, and between 2 and 4 tablespoons of sweet pickle relish. Purchase high-quality low-cost store brands instead of more expensive name-brand ingredients and ground turkey to save even more money on this deliciously filling main course. Rotisserie-Style Chicken for a Crowd This tasty chicken recipe is another one of my favorite food ideas for a crowd. It tastes like rotisserie-style chicken but without the use of a rotisserie. For 24 pieces of chicken drumsticks and thighs combine ? cup of lemon juice, ? cup of melted margarine or butter, 1 tablespoon of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of sage, and ? teaspoon of both salt and pepper. Multiply this recipe as needed, and cook the mixture over low heat for approximately 3 minutes. Brush it over the chicken, and bake it in the oven or in a large electric roasting pan for approximately one hour. Baste it often for tender tasty chicken that will turn out just as good or better than actual rotisserie-style chicken. Your guests are sure to want the recipe for this mouthwatering main dish! Mouthwatering Country-Style Ribs If you love ribs and are looking for food ideas for a crowd, than look no further. Country-style ribs are meaty, juicy, and great for any occasion. Buy enough country-style ribs to feed your crowd, place them in a large electric roasting pan, add about 1 cup of water to make them extra tender and moist, and allow them to slow cook at 325 degrees until they’re just about done. Approximately 15 minutes before turning the roasting pan on warm, drain away most of the fat, and smother the country-style ribs with your favorite barbeque sauce. Waiting to add the sauce until last will keep it from burning or running off into the oil below. Easy Ice Cream Sundae Dessert Most people love food ideas that include ice cream, and if you need dessert ideas for a crowd, this food idea is sure to take the cake without emptying your wallet. Line 13 x 9 inch baking pans with rows of ice cream sandwiches, top them with whipped cream, and your favorite ice cream toppings such as fudge, caramel, strawberry, or butterscotch. Make this delectable food for a crowd even more rich by coating the ice cream sandwiches with your favorite frosting before topping with the whipped cream and other goodies. Cover and freeze until ready to serve. By Crystal Ray,

http://www.ellenskitchen.com/bigpots/index.html

http://www.alleventsadviser.com/holidays/C...a-Crowd-221.php Cooking for a Crowd AddThis Email this article Printer friendly page Entertaining 50 Guests Quanity cooking Cooking for a crowd is not the easiest part of entertaining unless you have experience in cooking for a large number of people. One thing that can be confusing is when you need to determine the amount of food needed. Also cooks will try to just multiply the recipe ingredients to feed larger crowds, not always the best approach, try batch cooking instead. So if you need to determine how many pounds of meat, how many potatoes, or how much pasta will be needed for a group of 50, this is where you can start. Here even experienced cooks can use some basic cooking skills help. First, start with a simple menu where most if not all the dishes can be made in advance. There is just not enough time in the day to prepare everything the same day unless you have others helping and a very large kitchen. Any entrée that can be cooked the day before the party and then reheated the day of the party will help. If it is a buffet style where guests may be balancing the plate with one hand while standing, choose food that can be dished up in bite sized proportions and does not require cutting or handling with two hands. Amount of Food for Quanity Cooking The amount of food necessary when cooking for a crowd will depend upon the food being served, the occasion and the guests. However there are some guidelines that can help. Catering companies deal with this every day and you can use some of the same guidelines at home. How to have a large group people entertained in your own home for a party? Below are some general ideas for a single person serving that can be multiplied times the number of guests. * Appetizers: 6 – 8 bite size pieces * Soup: 1 cup if a starter or 2 - 3 cups if a main dish * Salad: 3 oz or 1 cup * Dressing: 2 ½ oz * Chicken, beef, fish or port: 6 – 7 oz * Potato, pasta or rice: 5 oz * Dessert: 1 – 2 pieces * Hamburgers and hotdogs: 1 ½ pieces * Shrimp: 4 – 5 oz of raw unpeeled pieces * Punch: 12 – 16 oz * Cocktails: 2 – 3 drinks *1 cup = 8 oz, 1 quart = 32 oz, 1 pound = 16 oz Cooking for a crowdHowever, the complete menu will help determine the quantities of each individual dish. Servings can be less for a five course meal than a three course meal, less for a noon luncheon than an evening dinner and less if not serving young adults. Also if there are two main dishes, the individual quantities can be cut in half for each dish, three oz of chicken and three oz of fish for example. When preparing large quantities of food or quantity cooking, it is not recommended to just use endless multiplications of ingredients for larger dishes. Some recipes have limits on how much they can be expanded. There would be no problem with doubling or tripling a mashed potato recipe. However as a general rule it is better to make multiple separate dishes of the same recipe or batch cooking. If you have a recipe for four and you need it to serve sixteen, the recommended method would be to double the recipe for eight and then prepare two separate batches of eight for a total of sixteen. For many desserts it is best to make a single batch repeatedly. When cooking for a crowd, you will need adequate cookware, ample storage containers, sufficient refrigerator space, plenty of serving platters/bowls and sufficient ways to keep some foods hot. Once you have the guest list and the menu, go over exactly how and what is needed to prepare and serve each dish. You may need to enlist the help of someone else’s kitchen or even a caterer to do part of the preparation. Buffet dinnerIf entertaining 50 guests, everyone will not like everything you provide, so don’t worry about it. However you should provide your guests with different selections. Not everyone likes chicken or fish. When serving a crowd, buffet style is highly recommended. With a buffet style there should be several dish options for selection, especially for 25 or more guests, which means people will take smaller portions of multiple dishes. One last thing to remember is food safety. Pay special attention to perishable foods that need to be refrigerated until being cooked and served. For large buffets, have a couple batches of each dish that can be put out at different times to keep the servings fresh.

http://www.comfycountrycreations.com/crowdcooking.htm Cornbread * 3 1/2 cups cornmeal * 2 1/2 cups all purpose flour * 2 Tablespoons baking powder * 1 1/2 teaspoons baking soda * 1 1/2 teaspoons salt * 4 eggs * 3 cups buttermilk * 1 cup vegetable oil In a large bowl, combine all dry ingredients. Set aside. Mix together remaining ingredients and add to dry ingredients, mixing until just moistened. Bake in a 9" x 13" AND a 9" square greased pans at 425 degrees for 20 - 25 minutes or until a toothpick inserted into the middle comes out clean. This is best served warm. Makes 30 servings. Baking Powder Biscuits * 6 1/2 quarts of flour * 3/4 cup baking powder * 2 quarts milk * 1/2 cup salt * 3 cups shortening (NOTE 5) Mix flour, salt and baking powder together. Cut in shortening and mix with hands to fine crumb stage. Add milk slowly, making a soft dough. DO NOT OVER WORK. Flatten on a floured board to 3/4" thick. Cut (NOTE 6). Bake at 425 degrees on ungreased pans for 10 to 15 minutes or until tops are a golden brown. Makes approximately 100. NOTE 5: If using margarine rather than shortening, omit salt. NOTE 6: To cut dough, use a knife, glass, cookie cutters or your imagination. Refreshments Sparkling Punch * 6 cups water * 2 - 12 oz cans frozen orange juice concentrate (NOTE 7) * 3/4 cup grenadine syrup * 3/4 cup sugar * 1 liter chilled ginger ale (NOTE 7) * 2 - 3 oranges - cut to 1/4 " thick slices In a large container, combine water, juice, syrup and sugar. Mix well and chill. Just before serving, add ginger ale. Garnish the punch bowl by floating whole slices of orange in it. Include half a slice of orange in each glass. NOTE 7: Any flavor of frozen juice concentrate can be used. Substitute chilled ginger ale with Club Soda or Champagne SUGGESTION: Freeze ginger ale or club soda in ice cube trays. Place one cube in each glass before serving or place them all in the punch bowl. The Main Course Spaghetti Saucee * 4 pounds of lean ground beef * 4 large onions - diced * 4 garlic cloves - minced * 4 - 28 oz cans diced tomatoes (NOTE 9) * 2 - 15 oz cans tomato paste * 1 - 28 oz jar of tomato sauce (NOTE 10) * 2 cups water * 2 - 4 1/2 oz cans of chopped ripe olives * 2 - 4 oz cans of mushrooms - stems & pieces - drained (NOTE 11) * 1/2 cup fresh parsley - minced * 1/4 cup brown sugar - packed * 2 Tablespoons dried basil * 2 Tablespoons salt * 4 teaspoons dried oregano * 2 teaspoons pepper In serveral large pots, brown onions and garlic and beef until meat is no longer pink. Drain. Add the remaining ingredients, cover and simmer for 4 hours. Stir occasionally. Makes approximately 8 quarts (65 servings). SUGGESTION: This can be made ahead and froze in various sized containers or freezer bags to be used for everyday family meals. NOTE 9: For extra flavor, use diced tomatoes with Italian Spices or Garlic & Mushrooms NOTE 10: Tomato sauce can be substituted with spaghetti sauce. Again, choose a brand that has Italian Spices or Garlic & Mushrooms for added taste. NOTE 11: Substitute canned mushrooms with 1 - 1 1/2 cups finely chopped, whole, fresh mushrooms Branding Beans * 2 pounds lean ground beef * 1 large onion - diced * 1 large green pepper - chopped * 3 cloves of garlic - minced * 3 - 50 oz cans of pork & beans * 1 cup ketchup * 6 Tablespoons brown sugar * 1/4 cup molasses * 2 Tablespoons liquid smoke - flavor of your choice * 1 1/2 teaspoons salt * 1 teaspoon pepper Cook beef, onions, green pepper, salt and pepper until meat is no longer pink and vegetables are tender. Drain. Add remaining ingredients and bring to a boil, stirring often. Reduce heat, cover and simmer for half an hour. Makes 40 servings. SUGGESTION: Whether served at a graduation party or a cattle branding these favorites can be made a day or two ahead, refrigerated and then re-heated as needed. Spinach Parmesan * 8 - 10 oz packages frozen chopped spinach - thawed * 1 medium onion - diced * 1/2 cup butter or margarine * 6 eggs - lightly beaten * 1 1/2 cups dry bread crumbs * 1 1/3 cups grated Parmesan cheese (reserve 1/3 cup) * 1 Tablespoon Worcestershire sauce * 1 teaspoon salt * 1/4 teaspoon pepper Drain spinach, reserving 1 cup of liquid. Saute onion in butter until tender but not browned. In a bowl combine all ingredients except reserved Parmesan cheese. Spread mixture in two 9" x 13" baking dishes. Sprinkle with reserved cheese and bake uncovered at 350 degrees for 25 to 30 minutes or until set. Makes approximately 40 servings. Sweet & Sour Meatballs Meatballs * 30 lbs. hamburger * 2 dozen eggs * 2 - 3 large onions - chopped (more or less depending on taste) * 2 bags bread crumbs * 1/2 - 1 cup of milk * 2 Tablespoons Garlic powder - not garlic salt (more or less depending on taste) * 2 teaspoons salt (more or less depending on taste) * 1 teaspoon pepper (more or less depending on taste) Mix all ingredients together. Shape into 1 1/2" balls and place 1" apart on ungreased cookie sheets. Bake at 375 degrees F for approximately 18 minutes or until no longer pink. Remove from oven and place on paper towel or cookie rack to drain. (NOTE 1) Cover with sauce and serve. Serves 150 Sauce * 2 lbs. brown sugar * 32 oz. ketchup * 1 - 17 oz bottle of soya sauce * 24 cups water * 4 - 14 oz cans pineapple bits - reserve juice * 2 - 3 cups cornstarch * 5 cups white vinegar * 2 - 3 green peppers - slivered (optional) * Celery salt to taste * Garlic salt to taste # Mix cornstarch, pineapple juice and 1 - 2 cups of water together making a runny paste. Set aside. Mix all other ingredients together in a large pan and bring to a boil. Reduce heat. Slowly stir in cornstarch mixture. Stir and heat until thickened. Pour over meatballs.(NOTE 2) NOTE 1 - These meatballs, once cooked, freeze well. To use, remove from freezer, thaw for 1 hour. Prepare sauce. Place meetballs in large pans, pour sauce over and place covered in the over for at least 45 minutes depending on whether the meatballs are completely thawed or not. NOTE 2 - If meatballs have been cooked at the same time as the sauce, they should still be hot or warm when the sauce is poured over them. If this is the case, cover and keep in a warm oven until ready to serve. If the meatballs are cold, cover with sauce and place in oven at 300 degrees F for 1/2 - 3/4 of an hour. Chili * 10 pounds lean ground beef * 5 large onions - chopped (more or less depending on taste) * 3 quarts of tomato juice * 3 cups water * 5 - 16 oz cans kidney beans (undrained) * 1/3 cup sugar * 1 - 14 oz can crushed pineapple (undrained) * 1 green peppers - chopped * 1 red pepper - chopped * 4 Tablespoons chili powder (more or less depending on how high you want the heat to be kicked up) * 5 cloves of garlic - peeled, crushed &/or diced (more or less depending on taste) * 1 teaspoon cloves Cook meat, onions and cloves over medium heat until meat is not longer pink. Drain. Add remaining ingredients. Bring to a slow boil. Stir often. More tomato juice or water can be added if you want you chili to be less thick. Reduce heat and simmer 1 1/2 to 2 hours. Serves approximately 40 (3/4 cups). Tastes great with Baking Powder Biscuits. Spareribs * 100 pounds spareribs (cut into serving size pieces) * 8 - 42 oz bottles of barbecue sauce (flavour of your choice) we like something with a kick * 4 - 14 oz cans crushed pineapple (undrained) * 5 pounds brown sugar * 1 or 2 - 4 oz bottles of liquid smoke (flavour of your choice) Bake ribs at 350 degrees, covered, for approximately 1 hour. Stir occassionally to ensure even cooking. Drain. Bake for an additional 20 -30 minutes more while you are making the rib sauce. Combine the rest of the ingredients in a large pot. Cook over medium heat until sugar is disolved. Continue to stir while cooking as sauce will stick and burn quite easily. Drain ribs again and smother with the rib sauce. Bake uncovered at 350 degrees for 15 - 20 minutes or until tender. Makes approximately 100 servings. Oriental Salad Salad * 6 - 3 oz packages of soup noodles - uncooked and broken into small pieces (NOTE 15) * 2 - 2 1/4 packages of slivered almonds * 1 1/3 cups shelled sunflower seeds * 10 pounds shredded cabbage In a large container, toss cabbage with dressing and refrigerate for at least one hour before serving. Just prior to serving, fold in noodles, almonds and sunflower seeds. Makes approximately 65 - 3/4 cup servings. Dressing * 3 1/2 cups vegetable oil * 2 cups white vinegar * 2 cups sugar * 1/2 cup soya sauce NOTE 15: Use soup products such as Ichyban Barbeque Beans * 3 pounds sliced bacon - diced * 3 medium sweet onions - chopped * 14 - 14 oz cans baked beans - undrained * 10 - 16 oz cans kidney beans - undrained * 3 cups packed brown sugar * 1 1/2 cups ketchup * 1 1/2 cups white vinegar * 1 Tablespoon garlic powder * 1 Tablespoon dry mustard powder Cook bacon until crisp. Drain, reserving 3 - 4 tablespoons of dripings. Set bacon aside. In a the large dutch oven/pot, saute onions in reserved drippings until tender. Drain any remaining drippings from onions and add beans and bacon. In a separate bowl, combine remaining ingredients together and mix well. Add to bean mixture and mix well. Pour into four greased 9" x 13" x 2" pans and bake uncovered at 350 degrees for 45 minutes to an hour or until heated completely. Makes 90 servings. Hash Browns Supreme * 2 - 2 pound packages of frozen cubed hash brown potatoes - thawed * 5 cups shredded cheddar cheese * 2 - 10 oz cans cream of chicken condensed soup - undiluted (NOTE 3) * 4 cups sour cream * 2 small green peppers - chopped * 2 small sweet red peppers - chopped * 1 medium onion - chopped In a large bowl, combine all ingredients and mix well. Spoon equal amounts into two 9" x 13" baking pans. Cover and bake at 400 degrees for 40 minutes. Uncover and bake for another 25 minutes longer or until heated through. Makes 24 servings (NOTE 4) NOTE 3: Cream of celery, cream of mushroom or any favorite creamed soup can be used. NOTE 4: This dish can be prepared the day before and kept in the refrigerator. Remove from the fridge one half hour before baking. Kick It Up Chicken Casserole * 36 pounds boneless chicken breast - cooked and cubed * 13 large onions - diced * 6 - 8 oz cans mushrooms -stems & pieces - drained * 4 bunches of celery - medium sized - chopped * 2 cups butter or margarine * 9 - 4 oz packages long grain and wild rice mix * 12 - 10 oz cans undiluted condensed golden mushroom soup * 13 cups sour cream * 1 - 8 oz container of grated Parmesan cheese * 13 1/2 cups water * 1/4 cup curry powder (more or less depending on taste) In several large saucepans, saute onions, celery and mushrooms in butter over medium heat until tender. Add rice complete with seasoning packets and water and bring to a boil. Reduce heat, cover and simmer until rice is tender. Approximately 20 - 30 minutes. Add soup, sour cream, and curry powder. Mix well. Fold in chicken. Spoon into nine greased 9" x 13" baking pans. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 45 - 60 minutes or until bubbly. Makes 100 servings. Bean Salad Dressing * 2 1/2 cups sugar * 2 1/2 cups white vinegar * 2 1/2 cups cooking oil * 5 teaspoons salt * 2 1/2 teaspoons dry mustard * 2 1/2 teaspoons tarragon leaves * 2 1/2 teaspoons sweet basil * 3 Tablespoons dried parsley * 1 or 2 cloves of garlic - minced (determine amount according to your love for garlic) Bring all ingredients for dressing to a boil. Remove from heat and cool completely. Salad * 5 - 14 oz cans red kidney beans (drained) * 6 - 14 oz cans cut green beans (drained) * 6 - 14 oz cans cut yellow beans (drained) * 3 - 14 oz cans french cut green beans (drained) * 2 medium green peppers - cut into thin strips * 1 medium sweet red pepper - cut into thin strips * 3 large Spanish onions, cut into rings and separated Mix beans, onions and peppers together. Pour dressing over bean mixture and toss until completely coated. Place in a sealed container in the fridge, overnight. I like to drain all but about a cup of dressing off of the beans before serving. This is optional. Serves 60 Desserts Mmmm Oatmeal Cookies * 12 eggs * 1 - 32 oz package of brown sugar * 4 cups white sugar * 2 cups softened butter or margarine * 18 cups old fashioned rolled oats * 3 - 1 pound jars peanut butter - smooth or crunchy * 1/4 cup ground cinnamon * 1/4 cup vanilla extract * 8 teaspoons baking soda * 3 cups semi-sweet chocolate chips * 1 - 16 oz package M & M's NOTE - These cookies do not contain flour In a large mixing bowl, combine eggs and both sugars. Add butter and mix well. Mix oats, baking soda and cinnamon together and add to sugar mixture and mix well. Add peanut butter and vanilla. Mix. Stir in chocolate chips and M & M's. Drop by rounded tablespoonfuls 2" apart onto an ungreased baking sheets. If desired, flatten with a fork or bottom of a glass. Bake for 12 - 14 minutes at 350 degrees. Makes approximately 24 dozen. Chocolate Cake * 1 cup shortening or margarine (NOTE 8) * 9 eggs, separated * 2 1/2 teaspoons salt * 2 cups milk * 1 Tablespoon vanilla * 6 cups sugar * 8 cups flour * 4 Tablespoons baking powder * 9 rounded Tablespoons cocoa Beat egg whites to stiff stage and set aside. Cream shortening, sugar and egg yolks together. Add vanilla to shortening mixture and set aside. Mix and sift flour, salt, baking powder and cocoa together. Add dry ingredients alternately with milk to the shortening mixture. Fold in stiffly beaten egg whites. Pour into greased pans and bake at 350 degrees until a toothpick inserted into the middle comes out clean. Serves 50 NOTE 8: If using margarine, omit salt. Marshmallow Crisp Squares Base * 1 - 18 1/4 oz chocolate cake mix (disregard mixing instructions on the package) * 1/2 cup water * 1/3 cup softened butter or margarine * 1 egg Top * 3 cups miniature marshmallows * 1 - 10 oz package peanut butter chips (NOTE 12) * 2/3 cup light corn syrup * 1/4 cup butter or margarine * 2 cups crisp rice cereal * 2 cups slated peanuts In a bowl, combine ingredients for Base together until well mixed. Press into a 10" x 15" greased baking pan and bake at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven, sprinkle with marshmallows and return to oven for 2 more minutes. Cool. In a saucepan, combine peanut butter chips, corn syrup and margarine together. Cook over low heat until melted. Stir until smooth. Remove from heat and stir in cereal and nuts. Spoon over marshmallows. Cool before cutting. Makes approximately 36 squares. NOTE 12: Peanut butter chips can be substituted with chocolate chips or butterscotch chips Banana Cream Cake * 4 - 18 oz packages of white or yellow cake mix (NOTE 13) * 11 cups cold milk * 4 - 5 oz packages vanilla instant pudding (NOTE 14) * 4 - 16 oz jars hot fudge topping - warmed * 12 medium sized ripe bananas * whipped topping of your choice * 96 maraschino cherries - drained Make cakes according to package directions. Bake in four greased 9" x 13" pans. Cool. Mix pudding and milk on low speed for 2 to 3 minutes. Cover and chill for at least half an hour. Cut each cake into 24 squares. Cut each square in half horizontally. Place 2- 3 slices of banana on bottom half of cake covered with a large tablespoon of pudding. Put top piece of cake on top of the pudding. Top with 1 - 2 tablespoons hot fudge, whipped cream and a cherry. Serves 96 NOTE 13: Make this with any of your favorite cake mixes. NOTE 14: Vanilla pudding can be substituted with flavor of your choice. I like to use chocolate or banana for a change. SUGGESTION: If you make this with spice cake mixes, you may want to use warm custard as the topping instead of hot fudge sauce.

100 people http://foodfunandfacts.com/cookingcrowd.htm Spaghetti for 100 people! Spaghetti for 100..You will need 10 pounds thin spaghetti. If you are making a nice sauce to go with this, you will also need about 6 pounds ground beef, and 20 # 2 cans of tomatoes and 12 6 ounce cans of tomato paste. Seasoning as desired onions, green peppers, garlic, salt,sugar, pepper, and cheese. If you need to cook large amounts of spaghetti in large pots and need to keep the food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil, then tightly cover with lid. Turn off the heat, but keep the pot on the hot burner. Let stand about 15 minutes or so. Pasta should finish cooking without the burner on and will not stick. Quantities of Ingredients you will need for preparing food for 100 servings or more: Baked Ham: You will need 2 fifteen pound hams. Baked Beans: You will need 5 quarts beans, 1-1/3 cups molasses, 3/4 cup sugar, 2-2/3 tablespoons each of mustard and paprika, 8 tablespoons of salt, and 1-1/3 pounds of bacon or salt pork. Baking Powder Biscuits(For 200 Biscuits) You will need 12 quarts of flour, 1 cup of baking powder, 1/4 cup of salt, 3 cups shortening and about 5-1/2 quarts of milk. Chicken: You will need 30 pounds of chicken. Coffee: (144 Servings) You will need 12 cups of coffee and 6 gallons of water. Egg Salad Sandwich Filling: You will need 4 dozen hard cooked eggs, 2 cups sifted bread crumbs, 4 tablespoons salt, 1-1/2 quarts mayonnaise and 3 tablespoons lemon juice. Ham Salad Sandwich Filling: You will need 4 pounds of cooked and chopped ham, 2-2/3 cups of chopped pickles, 4 cups bread crumbs and 4 cups of mayonnaise. Hot Chocolate: You will need 6 cups of grated chocolate, 3 cups sugar, 2 teaspoons of salt, 3 gallons boiling water, 4 gallons of milk and 8 teaspoons of vanilla. Hot Dogs: You will need 25 pounds of hot dogs and 13 packages of hot dog rolls. (8 rolls each package) Lemonade: (180 Servings) You will need 4 quarts of lemon juice, 8 gallons on water, and (8 quarts of sugar, 1 quart water for the syrup) Macaroni and Cheese: You will need 2 gallons of cooked macaroni, 4 pounds cheese, 1/2 cup butter, 2 cups bread crumbs and 12 quarts of thick white sauce Meat Loaf: You will need 15 lb. of hamburg, 2 quarts bread crumbs, 3 whole eggs, 5 egg yolks, 1-1/2 quarts of milk, 1/2 pound onions and 6 tablespoons of salt. Potato Salad: You will need 10 quarts of boiled and diced potatoes, 2 quarts of chopped celery, 1/4 cup salt, 1 teaspoon paprika, 1 quart french dressing (or Mayonnaise), 1 cup chopped parsley, 1 can pimentos and 1/4 cup chopped onion. The above quantities do not give specific recipes. You can follow your favorite recipes and use the amounts above.

it may become important to know how to cook for a crowd! anyone can raise their hand.. "who can cook?" but when they say,.... has any one cooked for a crowd? you hand may be the only one still up! find recipes that you can use.. not all recipes fit in all regions of the country. Create your own cookbook! http://www.foodfunandfacts.com/cookingfor25to50.html

Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other liquids, or cooked into a skillet meal. This cracker was little more than flour and water which had been baked hard and would keep for months as long as it was kept dry. Also known as a sea biscuit, sea bread, or ship's biscuits. [edit] Ingredients * 2 cups of flour * ½ to ¾ cup water * 6 pinches of salt * 1 tablespoon of shortening (optional/not traditional) [edit] Procedure 1. Mix all the ingredients into a dough and press onto a cookie sheet to a thickness of ½ inch. 2. Bake in a preheated oven at 400°F (205°C) for half an hour. 3. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough (a fork works nicely). 4. Flip the crackers and return to the oven for another half hour. [edit] Notes, tips, and variations Wikipedia has related information at Hardtack * Some recipes also recommend a second baking at 250°F (120°C) to thoroughly dry out the bread. * Scale ingredient quantities equally if more dough is required. http://en.wikibooks.org/wiki/Cookbook:Hard_Tack

http://www.lkwdpl.org/lhs/historicrecipes/ lots of links some work some don't but the ones that do... oh my goodness!!!!

Anatolian Shepherd Dog Property Laws If I like it it’s mine If It’s in my mouth it’s mine If I had it a little while ago, it’s mine If I can take it from you, it’s mine If it’s mine, it must be yours If it just looks like mine, it’s mine If I saw it first, it’s mine If you are playing with something else and put it down, it’s mine If I am chewing something up, all of the pieces are mine If it used to be yours, get over it If it’s broken it’s yours. Anatolian Shepherd Dog Plan for the Day Let dog out Let dog in Let dog out Let dog in A house is not a home without an Anatolian If it’s not an Anatolian Shepherd Dog, it’s just a dog

Darlene's English Muffins With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe. 1/2 cup non-fat powdered milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening 1 cup hot water 1 envelope dry yeast 1/8 teaspoon sugar 1/3 cup warm water 2 cups all-purpose flour, sifted Non-stick vegetable spray Special equipment: electric griddle, 3-inch metal rings, see Cook's Note* Directions In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve. ~~~~ Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil: "I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer." Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant: "I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full." I just used my cast iron skillet on low and that worked perfect. One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet. Dilly Snap Peas This is one of my favorite pickle recipes, developed one season when I was faced with more snap peas than a chicken's got feathers. It won a blue ribbon at the local state fair and rodeo. 2 pounds of raw snap peas Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom. To each jar add: A pinch of cayenne pepper or dried chili peppers 1 clove garlic, diced 1 head fresh dill or similar amount in leaves Bring to a boil: 2-1/2 cups water 2-1/2 cups white vinegar 1/4 cup salt Pour the mixture over the beans, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours). http://www.plantea.com/dillysnappeas.htm Chocolate Fudge Easter Eggs Serves/Yields: 30 eggs Prep. Time: 10 mins Cook Time: Category: No-Bake Cakes Difficulty: Easy Chocolate Fudge Easter Eggs So delicious, and so easy! 2/3 cup undiluted evaporated milk 1-2/3 cups granulated sugar 1/2 teaspoon salt 1-1/2 cups diced marshmallows (16 medium sized) 1-1/2 cups chocolate chips (about 9 oz) 1 teaspoon vanilla 1/2 cup chopped nuts Mix evaporated milk, sugar and salt in saucepan over medium heat. Stir until boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add other ingredients. Stir 1 to 2 minutes, or until marshmallows melt. Let stand until cold; then form into egg shapes about 2 inches long x 1 inch wide. If desired, roll in coconut tinted with food coloring or decorate with icing. Makes about 30 chocolate fudge Easter eggs. Wrap in colored cellophane for gift giving. Nutrition Information This is not health food... Source: Contributed by: rockysmom on Wednesday, April 01. 2009 at 11:28:21 from Cakecentral.com http://www.cakecentral.com/cake_recipe-744...aster-Eggs.html this reminds me of the See's Candy Chocolate Easter egg... dipped in milk chocolate (for me) and then decorated with royal icing! dang! this should have come eariler! Easy Chicken Casserole 1 can condensed cream of chicken soup ½ cup milk Dash white pepper 3 cups chopped chicken or turkey 1-1/2 cups frozen mixed vegetables, thawed and drained 1 can 4oz. mushroom pieces and stems, undrained 3 cups corn flakes cereal, crushed to 1-1/2 cups 2 tablespoons butter melted ¼ teaspoon ground thyme Preheat oven to 350 lightly grease a 2-quart baking dish. Combine soup, milk, pepper. Stir in chicken, vegetables, mushrooms. Pour into prepared dish. Combine cereal, butter and thyme, sprinkle over top of chicken mixture. Bake 35-40 minutes or until brown and bubbly. 6 servings 293 calories, 23g carbs, 26g protein, 10.5 far, 65mg cholesterol, 717mg sodium, 3g dietary fiber. Ham Casserole 1 can condensed cheddar cheese soup 1 cup milk (reconstituted powdered milk) ¼ teaspoon onion powder, divided 1/8 teaspoon garlic powder 1 cup chopped ham 6 ounce noodles, cooked and drained 1 can 4 oz, sliced mushrooms, drained 2 cups corn flakes cereal crushed to 1 cup – use dried bread crumbs 2 tablespoons margarine or butter, melted Preheat oven to 350^, grease 2-quart baking dish. Combine soup, milk, 1/8tsp onion powder and garlic powder. Stir in ham, noodles, and mushrooms. Pour into prepared baking dish. Combine cereal, butter and remaining 1/8ts. Onion powder. Sprinkle over the ham mixture. Bake 30-35 minutes or until edges are bubbly. 6 servings. 224 calories, 21g carbs, 11.5g protein, 10.5 fat. 37mg cholesterol, 910mg sodium, 1g dietary n Casserole

It is raining and I have separated 3 does that are pregnant from the rest of the flock. I needed to build them a quick shed so off to the Shed I go. I have a tote filled with tarps... as best as I can, I buy brown, green, camo when available. I don't need blue or red brightly flashing... "Hey look here!!!" I do have silver tarps for reflecting the heat but that is another story... so I have a tote(s) filled with tarps of all sizes. I have several ways of securing these tarps. One is the ties from the bales of hay I have... oops, need to cover my hay too! I also have bungie cords and my most favorite... double snap clips! I love these and use them for everything!!! from locking a chain together to secure gates, tying hog panels together, to attaching a tarp to the chain link fence or .... using rope through the holes, and then using the double clips at the end of the rope to hook on to something. the point is.... these can be invaluable! I prefer the brass ones, though they are a few cents more, they do not rust up like the silver ones do.

I tasted this at an LDS prep workshop.... we each got a spoonful... I thought it tasted like PB cookies! It was something I could eat by the spoonful. I didn't mix it up but I could tell there was some oil in it.

There are two types of clam chowder, the one most are familiar is Boston or New England which is the white and there are many recipes for it, the other is rarely seen any more and is called Manhattan Clam Chowder and is red. When I was a child many restaurants served both but I guess the red fell out of favor. I personally prefer Manhattan Clam Chowder and after searching on the net for recipes and trying many of them, this is by far the best one I have ever had. Manhattan Clam Chowder 5 bacon slices, diced 2-1/2 cups diced onions 1-1/2 cup diced carrots 1 cup diced celery 2 Tablespoons chopped parsley 5 cups water 2 cups diced potatoes 3 dozen clams, shucked with liquid reserved or.. 1 large can (~3 pounds) chopped clams, drained liquid reserved 1-28 ounce can tomatoes (stewed) 1 teaspoon salt 1 teaspoon thyme 1 bay leaf 1/4 teaspoon pepper in a 5 quart dutch oven, over medium heat, fry bacon until almost crisp; push to side of pan. Add onions and cook until tender, about 10 minutes. Add carrots, celery, parsley and cook 5 minutes. Add water, potatoes, clam liquid, bay leaf, salt, thyme, and pepper. Heat to boiling. Reduce head to low and simmer 20 minutes, stirring often Add clams and simmer 5 more minutes. Makes 8 servings or 14 cups. enjoy...wes Dry Onion Soup Mix Dry Onion Soup Mix 4 tsp. beef bouillon 8 tsp. dry minced onions (or onion flakes) 1 tsp. onion powder 1/4 tsp. seasoned salt Mix and use like you would for any recipe using Lipton instant onion soup mix. Makes one envelope sized batch. Home-style Cup-A-Soup 1 Cup Powdered Milk 2-1/2 Teaspoon Powdered Chicken Stock 2 Tablespoons Potato Starch or Cornflour 1 Teaspoon Onion Flakes 1/2 Teaspoon Basil 1/2 Teaspoon Thyme 1/4 Teaspoon Black Pepper 2 Teaspoon Salt 2 Teaspoon Sugar Put all ingredients together in a re-sealable container and shake well. Use Two To Three Tablespoons to one Cup of hot water and stir well. wanna try this one Minestrone soup 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 2 lean bacon rashers, chopped (ham) 2 carrots, grated 2 celery stalks, finely chopped 2 zucchini, grated A savoy cabbage, finely shredded 400g can Roma tomatoes 1L rich beef stock 3 cups water 1 cup macaroni pasta, uncooked or a handful of spaghetti, broken into 8cm lengths 400g can butter beans, drained and rinsed 80g green beans, sliced Salt and pepper. For seasoning Parmesan cheese, freshly grated Crusty Italian bread How 1 Heat the olive oil in a large heavy-based pan. Add the onion, garlic and bacon. Stir to combine. Cook over a low heat for 3-4 minutes. Add the carrot, celery, zucchini and cabbage. Stir to combine. Cover pan and cook for 4-5 minutes. 2 Add the can of tomatoes, stock and water. Stir to combine. Bring slowly to the boil, then reduce heat and simmer covered for 35 minutes. Add the macaroni or broken spaghetti and cook until just tender. Add the butter beans and green beans. Season with salt and pepper, and cook for 4-5 minutes. 3 Serve the soup with grated Parmesan and crusty bread. Refried Bean Soup An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them Adapted from Southern Living. 1 small onion -- chopped 2 cloves garlic -- minced 1 tablespoon vegetable oil 1 can refried beans -- 31 oz 1 can diced tomatoes -- undrained -- 16 oz 1 can Rotel Tomatoes -- undrained -- 10 oz 1 can chicken broth -- 14 1/2 oz Garnishes: crushed tortilla chips shredded cheese (cheddar or monterey jack) sour cream Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes. Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately. Yield: 4 hearty servings. add meat if you have it. use spam, canned hap or hamhock, bacon Basic bulk soup mix 5 cups (2 pound) dry lentils 2-1/2 cups (1 pound) dry green split peas 2-1/2 cups (1 pound) dry yellow split peas 5 cups (1-2/3 pounds) alphabet pasta (or any tiny, shaped pasta) 2-1/2 cups long-grain rice 2 cups dried minced onion Combine all ingredients well. Store mix in an airtight container in a cool, dry place. To make soup, use 1 cup mix to 12 cups broth, water, or tomato juice. Add vegetable/s of your choice as well as barley, if desired. Any finely chopped or diced meat can be added as well. Season to taste. You can add any dried vegetable to this mix too. I add dried carrots to mine when I mix it up for storage. Pea Soup 8 c water 1 1/2 c chopped onion 3/4 c yellow split peas 1 1/2 c diced carrots 1 1/2 c chopped celery 1/4 c chopped fresh dill 3 T pearl barley 3/4 oz vegetable or chicken bouillon cubes (optional) 1/4 tsp pepper In 4qt saucepan, bring the water to a boil over high heat. Add the onion and split peas, and return to a boil. Reduce the heat and simmer, covered, 1 hour. Add the carrots, celery, dill, barley, bouillon and pepper. Simmer, uncovered, 1 hour longer or until the peas have dissolved. * The recipe states 8-10 servings. Not sure who they were serving but I double this recipe. this looks easy to convert to all dehydrated and canned or powdered milk. Hearty Potato Soup I got this recipe out of Taste of Home magazine a couple years ago - I think it was their first year. Very good and easy. Hearty Potato Soup 6 medium potatoes, peeled and sliced 2 carrots, chopped 6 celery ribs, chopped 8 cups water 1 onion, chopped 6 tablespoons butter, cubed 6 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups milk In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. Meanwhile, in another pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts). Garlic and Sage Soup 6 - 8 cloves garlic, finely minced 3 fresh sage leaves, chopped 2 fresh thyme sprigs 6 egg yolks, lightly beaten S&P (salt & pepper) 6 slices french bread, toasted 3 tbsp. olive oil freshly grated parmesan cheese In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan. Saturday, February 2, 2008 Egg Drop Soup 3 eggs beaten 2 tsp. cornstarch 1/4 tsp. pepper 6 cups bouillon 3 Tbsp. vinegar 2 Tbsp. soy sauce In a large saucepan, mix the cornstarch with a small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to a boil and simmer until clear. Gradually stir in egg, season to taste and serve at once.

awwwwwwwwww...... he is darling.

Dream Whip! Dream Whip is a whipped topping like Whipped Cream or Cool Whip. Mixed with cold water.... use your solar cooker at night to make cold water, ice even! or wet burlap and cover a frame and put water in it to keep it cold on the north side of the house. Two tablespoons has 10 calories, comes in a box and stores almost forever as long as the package isn't opened. I would say it stores forever but forever is a very long time. "Dream Whip can be also used as an ingredient in recipes. Some recipes will want you to make up the Dream Whip first, others will call for the envelope's contents to be added dry as they are. Some people swear by adding Dream Whip to cake mixes; they say it makes cakes really moist. The proportions to adding it to a cake are: 1 box dry cake mix (just the powder itself) 4 large eggs 1 cup water 1 package dream whip You omit any oil or fat called for by the directions for the cake mix, but bake the cake as directed on the cake mix package. Some say that while the cake is lighter and fluffier, that they miss the oil or fat in it, and will add 2 tablespoons of oil." a snippet from http://www.practicallyedible.com Dream Whip makes a nice cool whip substitute, it makes pudding, frosting, as above reduces the amount of oil needed in a recipe or eliminates it all together. A little search on any search engine will yield hundreds of recipes if you are interested.

I will look for them, have been playing musical computers!

Multi-Grain Dog Food Recipe Recipe copyright Suzan Anson's Bone Appetit! Gourmet Cooking for your dog Makes 20 cups of kibble Ms. Anson suggest making kibble in small quantities to ensure freshness and quality. I N G R E D I E N T S 2 cups whole wheat flour 1 1/2 cups all-purpose, unbleached flour 1/2 cup soy flour (find in health food stores) 1 cup cornmeal 1 cup nonfat dry powdered milk 1 cup rolled oats 1/2 cup wheat germ 1/2 cup brewers yeast 1 tablespoon salt 1 large egg 5 tablespoons corn oil 3 cups water I N S T R U C T I O N S Preheat Oven To 350 degrees. In a large mixing bowl combine all dry ingredients. In a small bowl combine egg and corn oil. Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin. Divide the batter between baking sheets spreading evening 1/2" thick, as though for pizza. Bake 45 minutes. Cool kibble, then break into small pieces. Store in covered container in refrigerator or divide into individual servings and place in freezer bags and freeze. Dog Cookie Biscuit Recipes Oatmeal dog biscuits 3 1/2 cup whole wheat flour 2 cup Quaker oats 1 cup milk 1/2 cup hot water 2 beef or chicken bouillon cubes 1/2 cup meat drippings Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 degrees for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking. -------------------------------------------------------------------------------- Mixed veggies cookies 1/2 cup grated cheese -- room temp. 3 tablespoons vegetable oil 3 teaspoons applesauce 1/2 cup vegetables -- what ever you like 1 clove garlic -- crushed 1 cup whole wheat flour nonfat milk Mix cheese, oil and applesauce together. Add veggies, garlic, and flour. Combine thoroughly. Add just enough milk to help form a ball. Cover and chill for one hour. Roll onto a floured surface and cut into shapes. Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Let cool. -------------------------------------------------------------------------------- Liver Treats 1 pound beef liver 2 garlic cloves 1 Box corn muffin mix Preheat oven to temperature in corn muffin directions. Mix liver and garlic in a blender or food processor, then process till liquid. Stir in muffin mix, then scrape onto a baking sheet and pat to app. 1/2-1" thickness. Bake till very firm, but not burned. Cut into squares, then store in refrigerator or freezer. -------------------------------------------------------------------------------- Crunchy Dog Biscuits 3 1/2 c Flour 2 c Whole wheat flour 1 c Rye flour 1 c Cornmeal 2 c Cracked wheat 4 ts Salt 1/2 c Dry milk 1 Egg 1 pk Dry yeast (1 T) 1 pt Chicken stock Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent. -------------------------------------------------------------------------------- Cheesy Treats 1 c Uncooked Oatmeal 1 1/2 c Hot Water or Meat Juices 4 oz (1 cup) Grated Cheese 1 Egg, Beaten 1 c Wheat Germ 1/4 c Margerine 1/2 c Powdered Milk 1/4 tb Salt 1 c Cornmeal 3 c Whole Wheat Flour Servings: 10 In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into doggie shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. Bone appetit: 3 healthy recipes for dogs Magic Muttballs from "PupSnacks: 35 Delicious and Healthy Recipes to Bark Home About," by Stephanie Mehanna and Robert S. Goldstein. (Stephen Conroy/ TFH Publications, Inc., Octopus Publishing Group Ltd.) By Jennifer Forker ASSOCIATED PRESS 03/08/2009 If you'd like to try baking healthful treats or meals for your dog, you might begin with one of these recipes, chosen for their creativity, simple ingredients and perceived speediness: ------ Magic Muttballs Ingredients: 1 pound minced chicken 5 ounces dried breadcrumbs 1 tablespoon dried oregano 1 egg Assembly: 1. Mix all the ingredients in a large bowl. Roll into 1-inch balls and place on a greased baking sheet. 2. Bake in preheated oven, 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. 3. Can be stored in the refrigerator in an airtight container. Or place in freezer bags for up to 6 weeks. It's fine for your dog to eat the muttballs frozen. -- Adapted from "Pupsnacks" by Stephanie Mehanna (T.F.H. Publications, 2007) ------ Frozen Banana Treats Ingredients: 4 cups plain, whole-milk yogurt 2 tablespoons peanut butter 3 ripe bananas, peeled and mashed Assembly: 1. Blend all the ingredients to a puree in a food processor. 2. Pour into 4-ounce paper or plastic cups. 3. Freeze until firm. 4. Pop the treats out of the cups and serve. Note: Treats can store in the freezer for up to 2 weeks. Kids like them too! -- Adapted from "The Healthy Dog Cookbook" by Jonna Anne (T.F.H. Publications, 2008) ------ Green Apple and Turkey Sausage Biscuits Ingredients: 2 teaspoons virgin olive oil 3 cloves garlic, chopped .25 pound sweet Italian turkey sausage 1 cup unbleached flour 1 cup rolled oats 2 teaspoons baking powder .5 green apple, coarsely chopped .5 cup organic free-range chicken broth Assembly: 1. In a small skillet, heat the olive oil and sautDe the garlic over low heat. Remove the sausage casing and add the sausage meat to the skillet. Use a utensil to break sausage apart into crumbles. Cook until sausage bits are browned and nearly crunchy. Remove from heat and allow to cool. 2. Preheat oven to 325 degrees Fahrenheit. 3. Whisk together the flour, oats and baking powder in a bowl. 4. Empty the sausage bits into a large bowl. Add the chopped apple. Pour the chicken broth into the skillet and scrape up the brown bits. Pour the chicken broth and bits into the apple-sausage mixture. Stir with a fork until combined. 5. Make a well in the flour and pour in the sausage mixture. Mix on medium speed using a paddle attachment. 6. Turn the dough out onto a slightly floured surface and gently kneed. Roll the dough .25-inch thick, and cut the biscuits into desired shapes with cookie cutters. 7. Place the biscuits on a parchment-lined cookie sheet and bake 12 to 15 minutes. Turn the oven off and leave the biscuits in another 20 to 30 minutes. Remove them from oven, cool them on a baking rack, and store them in a cookie tin. -- Adapted from "The Everything Cooking for Dogs Book" by Lisa Fortunato (Adams Media, 2007)

he is beautiful! weigh him! enjoy holding him... <chuckle> next month he will be too big! be sure when you take him out you add an extra hour to you trip. Why? because everyone wants to touch him and stop you and ask you questions about him. Many will stop you to guess at what cross he is. Is this a german shepherd x great dane? great dane x lab? too funny. Welcome ASLAN to your new home!