So the strawberries are finally slowing down, the end of the season is in sight and do I feel relief that I will no longer be chained to the kitchen counter, three nights a week, preparing strawberries for jam? Am I sick of the sight of them, turning into one myself, in a word, jaded? Surprisingly enough Im not. Six weeks of making jam and I could carry on longer.

I sneak into the larder to count the jarshave I sold too many? Will it be enough for the family for the year and what about Christmas presents? Two weeks ago I was merrily flogging it at the market, secure in the knowledge I could make more. Now friends are ringing up asking to buy jam and Im grudgingly parting with it but the Scrooge hoarding instinct is kicking in, a sure sign of the end of the season.

And I never did master the thick jam versus runny jam dilemma, the jam decided for itself what it would become, not me. So I cannot yet claim to be a professional jam maker, not when the jam is in charge of the process. Further experiments will have to wait until next year, when at the beginning of the new season I can afford to be lavish with the strawberries and if a batch burns in the attempt to thicken it wont be a disaster, Ill be able to use it for baking jam squares, where the caramel overtones are a bonus.

Part of the magic of strawberries is their cheerful colour as well as their scent. Im going to miss the piles of fruit on the table, waiting to be sorted for selling, in the fridge in punnets, to be delivered in the morning, bowls of seconds for the family to eat and containers of the rest for jam. The youngberries will be starting soon, like blackberries, they have their own allure and make great summer puddings, but they just dont quite have that special something that strawberries have!

So what will I fill my jars with now? Well the good news is that apricots are just starting to creep into the shops. Unfortunately we only have one tree and this year it has very little fruit on it, we need to plant some more trees but it will be a few years before they produce properly.

So we check out the fruit in the shops. Its a bit like playing the stock market. Were waiting for the price to come down, to buy loads and jam them all, but if we wait too long and misjudge the timing the price will shoot up again or therell be none left, its a short season. So perhaps Ill play it safe and buy a couple of kilos next week and then hope to splurge the week after on 5 kilos as cheap as can be, but I cant risk being caught short of apricot jam. Were on our last jar of last years and therell be a family uprising if I dont get in next years supply.

The apricot jam recipe very similar to the strawberry jam recipe but less temperamental. The worst Ive managed to do has been burn it and even then it was usable in baking, just a slight caramel added flavour!

1 kg apricots halved and stoned

750g sugar

Pack fruit and sugar in a stainless steel or enamel pan and keep in fridge overnight. Heat slowly, stirring occasionally until the sugar has dissolved. Turn up the heat a bit and boil rapidly (stir occasionally to prevent burning) for about 20-30 mins. Test a drop on a cold plate. If, after 2 minutes, when you push your fingernail through it, the skin wrinkles, it is done. If not test every 5 minutes till it does. Pour into hot sterilised jam jars and seal immediately.

NB apricots have plenty of pectin, so you dont need to add lemon juice to get the set.

For more tips on jam making and the strawberry jam recipe, look at my article Strawberry Jamming Again.

Copyright 2005 Kit Heathcock

About the Author: Sometime flower photographer, keen observer of the resonances of life and fulltime mother. Born in the UK but now living on a farm in the southern hemisphere. Contributor to the creation and maintenance of A Flower Gallery one of the homes of chakra flower art.

Strawberry Jamming Again
More practical musings hints and tips on making strawberry jam.Sunshine for the rest of the year...So Im preparing strawberries for jam, the third evening this week. It is the most productive week of the year as far as our strawberries are concerned. The best are already sold, fresh in punnets and the seconds, some with scarcely a blemish, others ...

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Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients supplement their diet with potassium.

There are many foods rich in potassium which are well tolerated by most weight loss surgery patients. Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way delicious home cooked food.

This time of year a hearty Chicken Stew with Butternut Squash is just the recipe to perk-up the palate and supply great nutrients to the body. This stew from start to table takes less than an hour, and the leftovers are great.

Chicken Stew with Butternut Squash
Prep: 25 minutes; Cook: 35 minutes

This recipe works for gastric bypass patients because it is vitamin and nutrient rich. It contains lean chicken protein that is cooked moist and soft. In addition the tomato and squash add fiber and nutrients such as Vitamins A and C, Manganese, Vitamin B6, Folate and Niacin.

Ingredients

1 tablespoon vegetable oil
1 pounds boneless, skinless chicken cut into 1-inch chunks
3 tablespoons flour
1 onion cut into inch chunks
4 cloves garlic, slivered
1 large butternut squash (2 pounds) peeled and cut into 1-inch chunks
2 cups canned no-salt added chopped tomatoes
1 cup chicken broth
cup apple juice
2 tablespoons no-salt added tomato paste
teaspoon each dried sage and salt
teaspoon pepper

Directions:

1. In a large nonstick Dutch oven or flameproof casserole, heat 1 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Add half of the chicken to the pan and saut for 3 minutes or until lightly browned on both sides. Transfer the chicken to a plate. Repeat with the remaining chicken and 1 teaspoons oil.

2. Add the onion and garlic to the pan and saut for 7 minutes or until the onion is soft. Add the squash, stirring to coat. Add the copped tomatoes, broth, apple juice, tomato paste, sage, salt and pepper and bring to a boil. Reduce to a simmer, cover and cook for 7 minutes.

3. Return the chicken to the pan, bring to a simmer, cover and cook for 10 minutes or until the chicken is cooked through and the squash is tender.

Serves 4 (normal. WLS should carefully measure appropriate portion prior to eating).

Per Serving (normal): Calories 388; Fiber 7g; Protein 38g; Total Fat 6g; Saturated Fat 1g; Cholesterol 82mg; Sodium 662 mg

Kaye Bailey 2005 - All Rights Reserved

For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes
http://www.livingafterwls.com

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This is a great old fashioned pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!

Topping Ingredients:

1/2 cup butter

1 cup firmly packed brown sugar

1 can (20 oz) pineapple slices, well drained

Maraschino Cherries drained & halved

Walnut halves

CAKE Ingredients:

1 pkg yellow cake mix

1 pkg (4 serving size) instant vanilla pudding & pie filling mix

4 eggs

1 cup water

1/2 cup oil

HOW TO:

1. Preheat Oven to 350 degrees
2. For topping, melt butter over low heat in 12″ cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
3. 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!

Check out my website for beautiful linens, tea party accouterments, and tea party favors!

Luanne R Oda aka NANALULU
http://nanaluluslinensandhandkerchiefs.com

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When it is time to bake cookies, we usually think that it is complicated, that it takes a lot of time. In one word: that it is not worthwhile!

We will show you hereunder that it is simply not true. Baking cookies is easy, fast and, most important, fun.

Come and join all our readers who decided to give it a try and now, just cannot stop trying to find new recipes, new ways of preparing delicious cookies for all occasions.

It is Christmas time and you decide to bake some cookies. You never did it and you think that it might be complicated.

It certainly takes long to prepare and you will need a lot of ingredients. Which ones? Where to find the exact quantities?

How will it come out? Will the children like them?

We also asked those exact questions….and some more! We found answers and we bring them to you for a fast and easy review.

In opposition to what we usually think, it is not at all difficult to bake cookies.

We find great recipes with exact ingredients and quantities. We just have to follow them step by step.

The result will be delicious cookies that will enjoy the children…and their parents!

We can find even non-bake recipes. That is really easy and fast to prepare!

You could organize the preparation of those cookies with the children. They love to give a hand and to taste those greate cookies afterwards.

We can prepare cookies almost with any ingredient. Just name it:

Chocolate comes first to mind but we can also prepare cookies with granola, with pumkin, etc.

You will discover recipes that were used a lot by our grandmothers and you will retrieve the smells of your childhood.

Imagine taking out the hot cookies that you prepared from the oven.

Your kitchen, and maybe your house, smells like it used when you mother or your grandmother prepared cookies.

Imagine how the whole family will enjoy eating those great cookies that you prepared.

It is much easier to prepare cookies, baking them or even non-baking them, than it is usually thought.

I put a lot of recipes and information on one site for you to review.

On this site, recipes are added daily! Information about baking and even cooking is given several times a day.

Dr. Freddy Maier is the owner of a site specialized on baking cookies.

Dr. Maier is proposing free tips and recipes as well as an eBook with dozens of great cookie recipes.

Free recipes and tips, as well as links to eBooks, can be found at: http://TheCookieRecipes.info

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Soup and Salad is a common summer lunch menu. Try something new serve soup and salad for as a winter lunch or brunch. Here is a bisque and salad combination that make a good choice for a winter soup and salad.

Wine and Onion Bisque

5 Cups Vegetable Stock
2 Cups Dry White Wine
1 Tbs Dill weed
1 tsp Dried Savory
2 Carrots, peeled and chopped
4 Cups Onions, pealed and chopped
Salt to taste
Pepper to taste

In a large stock pot bring all ingredients to a boil. Reduce heat and simmer for 2 hours.

Strain the vegetables and place them in a food processor or blender. Blend the vegetables until pureed. Return the broth to the stock pot. Add the pureed vegetables back into the broth and stir well. Salt and pepper to taste.
Salad

Spring Mix Salad with Worcestershire-Parsley Dressing

Dressing

Cup Mayonnaise
3 Tbs White Vinegar
1 Green Onion, chopped
1 Clove Garlic, minced
1 tsp Sugar
tsp Salt
1 tsp Worcestershire Sauce
tsp Hot Sauce
Cup Vegetable Oil
1 Cup Fresh Parsley, finely chopped

Blend all the ingredients in a blender or whisk vigorously for two minutes. When well blended chill for 1 hour.

Greens

Choose a spring salad mix, or tender fresh greens of your liking. I enjoy a simple spring mix.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

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Crab cake is a popular American dish that can be served as appetizer or as a main dish. The basic crab cakes ingredients are crab meat, eggs, breadcrumbs and seasonings. However, several and delicious variations of crab cake recipes can be found. Similarly, crab cakes cooking method varies - crab cakes can be baked, sauted, fried, grilled or broiled. Usually crab cakes are accompanied with some crab cake sauce but they can also be served alone.

Below you can find some delicious crab cake recipes:

Crab Cakes

Ingredients:
1 pound backfin crab meat
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
1 egg, beaten
1/4 cup cracker meal
1 clove garlic, crushed
1 pinch cayenne pepper

Directions:
1. Combine all ingredients and form into small cakes.
2. Sautee cakes in butter until browned on each side. Serve hot.

Baked Crab Cakes

Ingredients:
2 pounds jumbo lump crab meat
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
1/4 cup unsalted butter, softened

Tartar Sauce:
1 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh parsley, finely chopped
1 1/2 tablespoons chopped capers
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Directions:
1. In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.
2. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks. Add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.
3. With a 1/4 cup measure, form crab cakes into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick. Gently coat crab cakes with cornflakes, transferring as coated to a
wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.
4. Preheat oven to 400F.Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes. Serve with tartar sauce.

Tartar Sauce:
1. Mix all ingredients together. Cover and chill.

Maryland Crab Cakes

Ingredients:
1 pound cooked crab, flaked
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
2 eggs, beaten
2 tablespoons mayonnaise
1/2 cup cracker crumbs
salt and pepper to taste
flour for dredging

Directions:
1. Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
and mayonnaise together.
2. Add the crab and crumbs, and season with salt and pepper to taste.
3. Divide the mixture into 8 cakes and dredge in flour.
4. These can be deep fried at 375 to 380 degrees for 2-3 minutes (or until golden
brown). Or you may pan fry them on both sides in butter.

Enjoy your meal !!

To find more crab cake recipes or other crab recipes you can prepare take a look on this site:
http://www.weloveseafood.com/CrabCakeRecipes.html

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The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.

Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.

Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.

Some of my favourites are: Strawberry curd, an excellent change from the more traditional lemon curd, Dried strawberries, a delicious reminder of summer on your winter breakfast cereal,Strawberry ice-cream, naughty but nice at any time of the year, and Strawberry vodka, bliss served at Christmas.

• Strawberry Curd: preparation time 15 minutes; cooking time 35mins

Makes approx. 650g.

200g strawberries
Finely grated zest of 1 orange
Finely grated zest and juice of 1 lemon
250g castor sugar
120g unsalted butter
4 good quality eggs

Wash dry and hull strawberries, puree fruit (sieve out pips optional).
Put puree in the top of a ban-marie or in a bowl on top of a pan of simmering water. Add butter, orange and lemon and the sugar. Beat the eggs and add together the ingredients.
Cook, stirring until sugar dissolves; continue cooking, stirring regularly, until the mixture thickens.
Pour curd into warm sterile jars, cover with a cloth and leave until cold before sealing with lids.
Curd will keep for a couple of months if kept refrigerated.

Use ripe undamaged fruit and cut the berries into even thickness slices, approx. 50mm.
Place slices in a single layer without touching each other on lined baking trays. Dry in oven at lowest setting , works very well in coolest oven of an Aga, takes about 12 hours.
When completely cool store in airtight containers in cool dark place. Warning make sure fruit is completely dried before storing.

Serves 6

Ripe fruit full of flavour is essential for this recipe

340g ripe strawberries hulled
Juice of 1 orange and 1 lemon
170g castor sugar
420ml whipping cream

Rub berries through a sieve or process briefly in a blender or food processor and strain the puree.
Combine puree with orange and lemon juice and sugar.
Set mixture aside for about 2 hours to intensify the flavour
Whip cream until it holds in soft peaks combine with puree whisking lightly together.

Freeze in an ice-cream maker following manufacturers instructions.

Hull enough strawberries to fill a preserving jar or wide necked bottle of your choice
Chop fruit or prick berries with a darning needle and put in jar or bottle.
Add enough castor sugar to cover about a third of the berries and top up with vodka.
The sweetness of this liqueur is a matter of personal choice so experiment with quantities of sugar to fruit - enjoy.
Close bottle and keep in cool dark spot for at least a month shaking from time to time to dissolve the sugar.
Strain and rebottle and if you are feeling generous give away as Christmas presents as long as you keep a couple for yourself.

Compiled by Jackie Miller - Colliers Hill

Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd. If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 (0)1299 832 247 she will be delighted to help you with your planning.

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Home Made Ice Cream Trifle

4-Eggs
2 1/2 Cups of Sugar
5 Cups Milk
4 Cups Heavy Cream
4 1/2 Teaspoons Vanilla
1/2 Teaspoon Salt
Quart of Strawberries
pint of blue berries

Beat eggs until blended together. Gradually add sugar until mixture is stiff. Add remaining ingredients and mix well. Let mixture stand for about an hour then use electric ice cream freezer to freeze ice cream. The longer the ice cream is frozen, the firmer it will be. Make three batches of the above vanilla, but add strawberries on the second batch, and blue berries on the third. Layer the ice cream in a trifle dish, with strawberry on bottom, vanilla in middle and blueberry on top to make a red white and blue dessert. Refrigerate overnight or up to two days before serving. Garnish top with whipped topping or candies before serving.

Yogurt Trifle

1-Can Condensed Milk
1- pint of vanilla yogurt
1/3 cup lemon juice
1/2 cup chopped pecans
2 cups mini marshmallows
mix together thoroughly and layer the white mix on bottom of trifle bowl

Mix together one pint of blue berries and one quart of sliced strawberries. Layer over white mixture then add a second layer of vanilla mixture, with a final layer of fruit mixture.

Jello Trifle

1- 8 oz package of blueberry gelatin (can be sugar free or regular)
1- 8 oz package of strawberry gelatin (regular or sugar free)
4 cups boiling water
2 cups cold water
1 cup blueberries
1 cup strawberries (sliced)
1 tub of whipped topping
additional blueberries and cut up strawberries for trifle garnish

Stir two cups of boiling water into each box of dry gelatin mix in two separate medium sized bowls. Stir until dissolved, and then stir one cup of cold water into each dish. Refrigerate blueberry gelatin for 1-1/2hours until partially thickened. Let the strawberry gelatin stand at room temperature during this time. After blueberry gelatin is thickened stir fresh blueberries in, and pour into a large trifle dish. Refrigerate for 30 minutes. After blueberry gelatin is refrigerated, spread 3 1/2 cups of whipped topping across for second layer. Put trifle dish back in refrigerator. Put strawberry gelatin mixture in refrigerator for 1/12 hours until thickened. Remove from refrigerator and mix in fresh strawberries, and pour into trifle dish making third layer. Next, place 1 cup of cool whip about two thirds of the way over the red layer of trifle. Put fresh strawberries and blue berries on top to garnish. Refrigerate at least three hours or overnight before serving.

Teri Horsley is a 45 year old Freelance Writer from Hamilton, Ohio. She is a regular contributor to several southwestern Ohio newspapers, writing food, dining and faith copy. In addition she has several
Christian short stories that have been published, and is involved in writing Christian plays and skits.
She works fulltime in outdoor advertising, developing advertising programs that enhance client business,
and create public awareness.

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Due to the length of this article, it will not contain any recipes, bar mixes, just information, tips on food handling.

If you are traveling with perishable food, place it in a cooler with ice or freezer packs. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take meat, poultry, eggs, for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.

Keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits. Limit the times the cooler is opened. Open and close the lid quickly. Pack perishable foods directly from the refrigerator or freezer into the cooler. If the cooler is only partially filled, pack the remaining space with more ice. Limit the times the cooler is opened. Open and close the lid quickly.

Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment.

Do not let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 F.

If you do fishing and are lucky the big one did not get away, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in watertight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods.

Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days. Mussels and clams, 4-5 days.

Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. Warning, no one should eat raw shellfish.

If you go to the beach take along only the food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Bring the cooler! Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.

WASHING UTENSILS

Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available

Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow air-drying.

WARNING BACTERIA

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.

Follow the preparation instructions on the product label.

Handling Possibly Contaminated Products

Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Food Safety Tips for Emergencies.

Consumers have a key role to play in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 5 days.

A kit should contain a 3-day supply of water. You should have four litres of water per day, per person, for drinking cooking and clean up. A 3-5 day supply of non-perishable food in sealed containers. Proper utensils should also be included. Other items needed would be bottle opener, disinfectant soap and bleach, dishes, a portable stove, with enough fuel to last 3-5 days matches, leather gloves for handling hot material and a folding saw or axe in the event there is firewood available for warmth.

Beside food, utensils, etc. warm blankets, flashlight and a battery operated radio should also to packed.

In the event of a natural disaster or emergency incident, be sure to carefully inspect all food items and do not eat any food you think may be unsafe. Remember, when in doubt, throw it out. Check food in your refrigerators and freezers for signs of spoilage, and ask retailers and restaurateurs to explain how food has been kept safe during power failures. Be prepared with these food

safety tips.

If your traveling or if a disaster strikes you should know how to handle your food supply, what you need to know to keep your family safe, Botulism is a rare but serious paralytic illness.

The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food.

Families have a key role in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 5 days.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information in this article.

Grandma Hystads Recipes, Bar Mixes, Food Information. Copyright World Wide(o)2007.

Article Source: Bruce Chambers sold his printing, publishing, mail

order business and retired in 1980. He came on the Internet in 2003.

He researched for 1 year, and then started a free monthly Activity

Internet Marketing Report, plus free monthly Grandma Hystads Recipes,

bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both newsletters by going to his web

site. Please visit: http://www.cbestbuys.com

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The holiday nut bars recipe is a clever and tasty new way of serving mixed nuts around the holidays. This recipe could not be easier, and your guests will surely be begging for more!

Ingredients

1 cup packed brown sugar

2 sticks (1 cup) salted butter, softened

1 teaspoon vanilla extract

1 egg yolk

2 cups all-purpose flour

1/4 teaspoon salt

1 1/4 cups white chocolate chips

1 can (12 ounce) salted mixed nuts.*

Hardware

Large bowl

13×9x1-inch baking pan

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: In a large bowl, beat brown sugar, butter, vanilla extract, and egg yolk with an electric mixer set on medium speed.

Step 3: Stir in flour and salt until combined.

Step 4: Press dough into ungreased 13×9x1-inch baking pan.

Step 5: Bake for 25 minutes or until light brown.

Step 6: Remove pan from oven and immediately sprinkle white chocolate chips over top of hot bars. Let stand for about 5 minutes or until softened; spread evenly with butter knife or spatula.

Step 7: Sprinkle with mixed nuts to cover top of white chocolate layer. Cool completely, about 1 hour. Cut into bars, or try diamonds or triangles for a more festive look.

Makes about 32 bars.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

*Note: A single variety of salted nuts can be used if preferred. Also, honey roasted nuts provide a unique taste as well.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html

For some great tasting oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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