Cat

*giggle* Boy, are *YOU* gonna be popular!!!!

That's the recipe for "no gluten" peanut butter cookies! Very good for those with allergies to wheat/flour.

Or was that Duckula???

Pssssssssssssssst... hey, PureCajunSunshine... HONK

How do I store it? What do those numbers on it mean? How long will it last sealed up? Opened? Where do I store it? What's with the "Use By", "Best Before", and "Expiration Date"? What do I do if I suspect insects near it? What about molds? I went searching for links to do a permanent "sticky" post here in the kitchen, where it will cover both normal, day-to-day food storage, and helpful guidelines for long-term storage. If you have links to these things, feel free to post them, too. This first is VERY helpful information compiled and (I believe) edited by Alan T. Hagan, who has been a member here since 12/13/05, though he visits and posts infrequently. He's done an excellent job, and I would suggest you read it all... http://www.survival-center.com/foodfaq/ More later as I figure out the lesser-better ones...

Sorry, Snowmom... it's kind of a "lost cause". I've pulled off what I can find from the past, but no online cookbook is in the works *for now*. That said, we are hoping to have one in actual print.

I like fair amount of meat in my chili, so it's thicker than some, but yes, it's definitely a "soup". I'm sure you can eliminate some of the liquids... just make it to your own tastes. What *I* like about it is the addition of the canned tomato soup... it makes a mild undertone that we like.

(reci posted this one.)

Do you have a hungry and able friend who might help can and/or smoke for a good helping of salmon?? Might be a good way to get it done... (Wish I lived closer. )

WOW, am I *JEALOUS*!!! Lucky you! This is the best smoking meats forum I've found... friendly guys and helpful (ladies, too! ) ---> http://www.smokingmeatforums.com/ Here's one thread on smoking salmon for meals: http://www.smokingmeatforums.com/forums/sh...read.php?t=9596 I'm sure the last responder could help you find a way to do what you want! (When should I come for dinner????? )

Thank you *SO* much, Violet!!! I'm so glad to know we can count on your good sense advice and instruction. So many of us do what we've "always done" and it's not ALWAYS the safest and smartest thing to do.

*anything with dairy products... including milk, cream, butter, and cheese. *pasta, rice, and noodles (including "rivels" and dumplings) *eggs *avocados *oily stuff or oil *breads for long-term storage *thick purees of potatoes, sweet potatoes, squash, etc. (make them uniform slices or chunks) *soft summer squashes [Why is canning summer squash or zucchini not recommended? Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried.] <a href="http://www.uga.edu/nchfp/questions/FAQ_canning.html#24" target="_blank">http://www.uga.edu/nchfp/questions/FAQ_canning.html#24</a> <a href="http://www.uwex.edu/ces/cty/outagamie/flp/documents/06foodcreativityIvory.pdf" target="_blank">http://www.uwex.edu/ces/cty/outagamie/flp/...tivityIvory.pdf</a> <a href="http://extension.usu.edu/files/foodpubs/foodsaf7.pdf" target="_blank">http://extension.usu.edu/files/foodpubs/foodsaf7.pdf</a> (More to come from others and me...)

Hey, if you're going that direction... add garlic, too!