westbrook

so if you remove the flour and butter it is no longer Chicken ala King! what you have is Chicken ala Queen! or maybe Chicken ala Princess!!! ROFL!

how I make Vanilla... I get in my car and drive to Mexico.. purchase several bottles, enough to last years. get back in my car and drive home. >cheesy grin<

Paul, raising goats, when I loose a youngin' that is exactly what I do! you have to fish the lining out of the cheese, helps to tie a string to it. I realize this is Africa, but take a look at what is being used for cheese presses, (I used a coffee can and the weights from my kids barbells! he never missed them!) http://www.ilri.org/html/trainingMat/Cheese.pdf this site may help.. I enjoyed it http://www.geocities.com/Heartland/Cottage/1288/

Paul this was the first real cheese I made.. We liked it alot! especially with dehydrated green and red hot peppers! Mozzarella Cheese 1 1/2 teaspoon citric acid (health food stores) 1/4 cup water 1 1/4 gallons milk 1/8 to 1/4 teaspoon liquid rennet (1/4 tab rennet = 1/2 teaspoon liquid) 1/8 cup of water 1/2 teaspoon salt Stir citric acid into 1/4 cup water and add to the milk. Warm in a double boiler the milk to 88^ degrees. Dilute liquid rennet in 1/8 cup of water. Stir into the milk gently for 15 seconds. Cover and let set for 15 minutes or until it coagulates. Cut curd into 2 inch cubes slowly, taking about 5 minutes to do so. Let curds rest for 5 minutes. Raise the temperature to 98^ degrees over a 15 minute period. Continue to stir gently. Keep the curds at 98^ for 15 more minutes stirring gently, trying to keep the curds from matting. Curds should be firm. Heat the curds in whey until it is very hot and curds are shinny and look like they are starting to melt. Drain off whey (save). Knead as if it were taffy. Work in salt to taste. Optional - at kneading stage you can add dried hot pepper flakes which makes a wonder Jalapano Mozzerella Cheese.

Paul as you see by the recipe below.. the same can be made from powdered milk.... Cheese from Powered Milk Yogurt/sour cream/cream cheese from powdered milk, without electricity. 1 qt. lukewarm water 2 cups dry milk powder 2 T. plain yogurt or dry yogurt starter) Mix all ingredients together. Pour into a thermos bottle and let stand overnight. When yogurt is done, you can add vanilla, fruit, fruit juice, cheese, prepared Jello, or anything that sounds good to you. Sour cream The above yogurt can replace commercial sour cream. You can also use this as a base for dips for chips if you add sugar, garlic salt, seasoning salt, pepper, onion flakes, bacon bits, etc. Cream cheese You can turn the plain yogurt into cream cheese by putting it into fine cheesecloth, hang it above the sink, and let it drain overnight. To give it more flavor, add some vanilla, brown sugar and salt to it. Sweetened Condensed milk In a small bowl, combine 1 cup plus 2 T. non-fat dry milk and 1/2 cup warm water. Add 3/4 cup sugar and stir until dissolved. If necessary, set bowl in hot water to hasten dissolving. Although not as thick as regular sweetened condensed milk, this works well as a substitute. BTW, this stuff isn't as good as the commercial products, but it ain't bad either. I think the quality depends on the product you use. I just bought some whole powdered milk and am going to try that when I get time. I posted this last winter. Is from the book "Cooking With Powdered Milk" by Peggy Layton. Medium Cheddar Cheese 6 C. warm water 1 C. vegetable oil 9 tablespoons cheddar cheese powder (dehydrated) 4 1/2 C. powdered milk 2 5/8 C. white vinegar Blend all ingredients except cheese powder. Pour into a hot greased saucepan and heat to 115*F to form curds. Rinse the curds from the whey in warm water, then in cold. Add salt to taste add the cheese powder and mix well. Put into a cheesecloth and press it between two plates with a 1 pound object on top of the plate until all liquids are pressed out. Wrap in plastic and refrigerate.

Paul, this was the first recipes I used when I started cheese making. They are not only simple but actually pretty good! Basic Vinegar Cheese 1 gallon goat milk ¼ cup vinegar - different vinegars will have a different flavor cheese (Distilled, apple, red wine) In a double boiler (so the milk won't burn) heat the milk to 185 Degrees. Add vinegar and stir briefly. Let it sit for about 10 minutes and strain through cheese cloth-lined colander. Hang to drain. This will make about 1 ½ pounds of cheese. The draining takes roughly 2 hours. Can be stored in refrigerator for about 2 weeks. Options: add salt -without salt a bit bland but sweet Borusin: place basic cheese in a blender and add garlic, thyme and salt Cream Cheese: place in a blender and add cream or milk Ricotta: place in a blender and add a pinch of nutmeg and a little cream or milk Desert Topping: place in a blender and add a pinch of nutmeg, cream, sugar, vanilla Pie Filling: Same as above adjust ingredients to taste; add chocolate, fruit, or use your imagination Cheesecake: add ½ cup of Amaretto to milk and proceed with basic vinegar cheese recipe Herb Cheese: add spices and herbs to milk then proceed with basic vinegar cheese recipe The following can be added after the cheese has drained- great with crackers Jalapeno cheese: Jalapeno peppers, garlic or onions, salt Onion cheese: 1 T. minced garlic, 1 T. parsley flakes, 1 T. chopped onion, ½ t. garlic salt, ½ t. onion salt, ½ t. celery salt Hidden Valley Cheese: add a package of Hidden Valley Ranch Dressing -variations; add 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt Smokey Bacon Cheese: ½ cup bacon crumbled, ½ t. liquid smoke, ½ t. celery salt, ½ t. garlic salt Taco Flavored: 1 package dry taco seasoning mix - variations; 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt Lemon Cheese 5 quarts goats milk - fresh or frozen 1 cup lemon juice concentrate or fresh salt optional Heat milk to 165 degrees to 200 degrees. Add lemon juice a little at a time and let the curd set for 1 hour. Pour into cheesecloth lined colander and then hang to drain for about 2 hours. Crumble the curds with your fingers and add salt. Mexican Cheese Queso 1 gallon milk 3/8 cup vinegar or lemon juice or a combination of both or lemon juice and Jalapeno juice together Heat milk to 180 degrees, slowly add vinegar. Let sit until curds form and drain in cheese cloth lined colander, hand to dry. This makes a great recipe for fried cheese sticks: roll into sticks, and roll in beaten egg, cornmeal and seasonings. Deep fry until golden brown. Recipe: Goat Cheese Tip If you raise the milk over 150 degrees the cheese will not melt. So if you want a melting cheese keep this in mind.

Pixie, I am Anonymous not sure why I didn't get a cool name with the last big change over! no! I get Anonymous!!!

Thinking is man's only basic virtue, from which all the others proceed. And his basic vice, the source of all his evils, is that nameless act which all of you practice, but struggle never to admit: the act of blanking out, the willful suspension of one's consciousness, the refusal to think--not blindness, but the refusal to see; not ignorance, but the refusal to know. It is the act of unfocusing your mind and inducing an inner fog to escape the responsibility of judgment--on the unstated premise that a thing will not exist if only you refuse to identify it, that A will not be A so long as you do not pronounce the verdict 'It is.' From: Galt's Speech in Atlas Shrugged as reprinted in For the New Intellectual, by Ayn Rand, C. 1961 Excerpts from Atlas Shrugged http://www.angelfire.com/oh4/befree/AtlasShrugged1.html "Francisco's Money Speech" http://www.capmag.com/article.asp?ID=1826 Excerpt from the novel's second scene: http://www.aynrand.org/site/PageServer?pag..._atlas_shrugged 2 minutes of John Galt's speech (youtube) http://www.youtube.com/watch?v=YNiJc7yxKHg...feature=related Atlas Shrugged 'this is John Galt Speeking' there is an interview with Ayn Rand and many related videos and clips.

grubby... tell him.. she is character building, it is a great book and when finished your friends are captive among the pages to be revisited again. It is more then a story.. it is what is happening to us in our country right now. It is about values and standing by what you believe in...and more.

another 12 pints! that comes out to 12 weeks or less.. if my husband finds my stash, he opens a jar and eats it with a spoon! what a dork!

Worm Pie 1 package of chocolate pudding 250 ml of whipped topping 1 prepared chocolate pie shell 6 gummy worms 1. Prepare chocolate pudding according to the instructions on the box. 2. Fold the whipped topping into the pudding and mix them together until the filling is smooth. 3. Pour the filling into the pie shell and spread it evenly with a spatula. 4. Sprinkle the top of the pie shell with chocolate cookie crumbs ( that is the dirt for the worms) 5. Top the whole thing off with 6 gummy worms on top of the pie. 6. Chill the pie in the freezer until it's firm enough to serve. Thanks to Katie Long, Age 9, from Cameron, Ontario, for the Worm Pie recipe.

Earth Worms Pudding Cake Fun to make with the kids Chocolate "cake": One 9-ounce package chocolate wafer cookies 3 cups heavy whipping cream 1/4 cup granulated sugar 5 cups milk 3 4-ounce packages instant chocolate-flavored pudding & pie filling mix 25 Oreos cookies, cut into quarters Garnish: 6 paper fs Gummy worms Eating utils: 6 toy garden trowels 6 small plastic planters Place the chocolate wafer cookies into a large zip-lock bag and seal. Place a kitchen towel over the bag. Using a rolling pin, crush the cookies into fine crumbs to make approximately 2 cups . Place the heavy whipping cream in an electric mixer. Using the wire whisk attachment, beat on medium speed until slightly thickened. Add the sugar and beat on high until soft peaks form. Pour the milk into a large bowl. Add the pudding and using an electric hand mixer, beat for 2 minutes. Once the pudding begins to thicken, using a rubber spatula, fold in the whipped cream and the Oreos cookies. (Make sure to thoroughly clean the plastic planters and toy trowels) Spoon half of the pudding mixture into the six plastic f pots. Sprinkle each with 1/2 cup of the chocolate wafer cookie crumbs, spreading it around to cover the entire layer. Spoon the remaining pudding mixture into the pots and top with the remaining cookie crumbs. The "cake" should come to the top of the pots. Cover and refrigerate for 3 hours. before serving, decorate each cake by placing a f in the center. Insert the gummy worms into the cake to look like earthworms emerging from the "soil". and be sure to serve the cakes using a new toy garden trough, just like you were digging for earthworms! (Don't eat the f.)

I use the Can-O-Worm system http://www.abundantearth.com/store/canoworms.html I have two of them. When I had made a little vermi composting system to sit next to my desk out of a tamale steamer... the idea quickly caught on. The only problem was my little system soon was overflowing! I got a huge crate and put outside my office door (outside) but it didn't work out so well. I went to an ecco expo and bought the can o worms and loved is so much, I bought a second one. my worms are named Fred.

http://www.mrssurvival.com/forums/ubbthrea...ge=1#Post172294

GREENS BEAN ALMONDINE Serves 6 1 pound fresh green beans (about 3 cups) 1 teaspoon light margarine 1/4 cup low-sodium vegetable or chicken broth 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled Freshly ground pepper to taste 1 cup frozen pearl onions (about 4 ounces) 2 tablespoons sliced almonds 1/4 cup seasoned bread crumbs Trim green beans and slice into 2-inch sections. In a large nonstick skillet, heat margarine over medium-high heat. Add green beans and sauti 1 to 2 minutes, stirring constantly so beans cook evenly. Add broth, oregano, and pepper; sautee for 20 to 30 seconds. Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes, or until beans are tender-crisp. Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes. Sprinkle bread crumbs and almonds over cooked beans. Cook s Tip on Fresh Green Beans: When green beans are in season, buy extra to freeze. Trim and slice beans. Blanch them in boiling water to cover by 1 inch for 1 minute. Remove them from the hot water and run them under cold water. Cool beans, then freeze them for up to 6 months. Thaw and use in this recipe as directed. Calories: 66 Protein: 2 g Carbohydrates: 10 g Total Fat: 1 g Saturated Fat: 0 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 0 mg Sodium: 64 mg

oh, oh, look at these frugal recipes! many can be made using our pantry goods!!! woo hoo! http://www.miserlymoms.com/MOMfrecipes1.htm http://www.miserlymoms.com/MOMfrecipes2.htm http://www.miserlymoms.com/MOMfrecipes3.html

Quilt binding and finished edges http://pir8.freeservers.com/quilting/Alter...inishes/AF2.pdf

wonder what to do with a water bed mattress? yeah, yeah, I know it isn't food grade. Treat it! get charcoal for filtering water... it will make it taste sweet again.

ok, don't drink pool or spa water! I would! it is chlorinated. Chlorine needs to be replaced because it dissipates into the air. I am not sure where people get this stuff... don't drink pool water! In the case of a water stoppage, once it starts again it may need to be boiled and filtered! no less then any water I would drink from sources that I couldn't trust.

can you have a spa on your patio? I know many places that won't allow it but some do. While it might seem expensive at first... think about coming home from work and relaxing in a nice hot spa! stress melting away and it doubles as drinking water!

oh goodness.. this is a delightful story cookbook about memories! oh and some great recipes too! http://www.valentine-design.com/cookbook/

pasta and rice fall apart! I wish I knew how other companies were able to can pasta and rice!!!

wheat recipes http://www.recipezaar.com/recipes.php?q=wheat

cooking with whole wheat http://www.kswheat.com/upload/CookingwithWholeWheat.pdf

sometimes it is hard to know where something belongs. This lady did have lots of great information.