Welcome Guest!
 Vittles
 Previous Message All Messages Next Message 
Volunteer Vittles Vol. 306  Cat Adams
 Aug 03, 2002 15:38 PDT 
Volunteer Vittles Vol. 306
August 3, 2002

I hope that your garden is flourishing like mine. We
have an abundance of apricots, nectarines, tomatoes,
and peppers. Now we're waiting for our broccoli, onions,
and corn to be ready for picking.

I was so pleased to hear from so many of you about GWAA's
Plant a Row for the Hungry project. You can find lots of
information about this worthy cause at the GWAA website at:
www.gwaa.org
Just click on "PAR program" (right top of the page).
What a wonderful way to share your harvest!

Have you voted for us today?
Please VOTE... you can vote once every day.
<a href=" http://www.fun-lists.com/cgi-bin/g.cgi?666.30.0 ">
Vote for Volunteer Vittles </a>
Thanks!
       
Welcome to all of our new subscribers.
This is your e-zine, so please contribute.
Any comments, criticisms, suggestions, recipes,
or household tips are welcome.
We LOVE hearing from you!

Contents in this issue:
. Recipe: Fantastic Greek Chicken
. Hints from Helga
. Little Vittles Recipe: Kids Recipe Site
. Recipe: Easy Salisbury Steaks
. Pet Place
. Recipe: Potato Soup
. Recommended Web Sites
. Recipe: Creamy Ranch Salad Dressing
. Humor/Inspirational
. Recipe: Beet Pickled Eggs; Vinegared Cucumber and Onions
. Reader Comments and Requests

And now, on to today's Vittles...

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECIPE: Fantastic Greek Chicken

Reader JudyR (from Florida) shares:

            FANTASTIC GREEK CHICKEN

6 boneless skinless chicken breast halves
2 Tbsp. lemon juice
2 tsp. chopped fresh oregano or 1/4 tsp. dried oregano
1/4 tsp. black pepper
12 pkg. (4 oz.) feta cheese, crumbled

Heat oven to 350 degrees. Place chicken in baking dish.
Drizzle with 1 Tbsp. lemon juice. Sprinkle with oregano
and pepper. Top with feta, then remaining lemon juice.
Bake 30-40 minutes or until cooked through. Don't flip.
Serve with a Mix 'n' Match Salad of tomatoes, feta cheese
cucumbers and olives.   
<A HREF=" mailto:volunteer-@hotmail.com?subject=Recipe ">
Send your recipe to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

Hints From Helga:

Reader Jan asked:

   I have fabric miniblinds - horizontally pleated - called Day
   and Night blinds. They need cleaning. I have no idea how to
   do this, plus with a smoker in the house (has since quit),
   they are nicotine stained. Anyone have any ideas?

Reader Poet shares:

   I have heard that if you carefully take them down and put
   them on a counter top or table, you can easily clean them
   with that soap cleaner that is liquid that they claim has
   cleaned a cathedral or something. I'm sorry I can't remember
   what the soap was, but you take a clean rag and dip it into
   it and suds up the whole thing and wait a half hour, then
   sponge it off. Do the other side the same way. Then hang.

Reader SSnoopy writes in:

   Try putting them in the bath tub, with some soap, and oxyclean.
   You can get it at both Sams and Wally world.

Reader Linda asks:

   Regarding mini blind cleaning... Do you have to take them
   down??? Terrible job!!!!

Reader Nelda asks:

   My male cat has been using my spare bedroom for a litter
   box and I accidentally found it. I closed it off, had him
   neutered, but am left with this awful smell. Does any one
   know how to rid carpet of cat urine smell other than replacing
   it??? Help please. Thank you.

Can any of you readers help Nelda? Thanks!
<A HREF=" mailto:helg-@hotmail.com?subject=Cat_Urine ">
Send cat urine info for Nelda </A>

Reader Marilyn writes in:

   With all this talk about bugs in flour, sugar etc... and
   then skimming them out: My Gawd, does anyone think of the
   'poop' and urine these critters leave behind? And popsicle
   poop does not appeal to me. No Thanks, I'm throwing everything
   out!!!!!!

Do you have a tip for Helga? Or a question for Helga?
<A HREF=" mailto:helg-@hotmail.com?subject=Tip for Helga ">
Send your question or tip to Helga </A>


~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

LITTLE VITTLES RECIPE: Kids Recipe Site

Reader Jessie shares:

Try this site for easy recipes for the kids! Just scroll
down to kids and select from many different choices
including easy after-school snacks:
http://www.verybestbaking.com/kitchenhelper/articles_archive.asp
<A HREF=" mailto:volunteer-@hotmail.com?subject=Kids ">
Send your favorite kids' recipe to Cat </A>


~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

CUTE TOONS:

Sea Rescue?
http://www.familyhumor.com/toon/081.html

It's a Secret?
http://www.aikenslaughs.com/forfun/funny677.html

Handy Cell Phone for Drivers
http://www.familyhumor.com/toon/082.html

Happy Kitty
http://www.aikenslaughs.com/forfun/funny678.html


~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECIPE: Easy Salisbury Steaks

Reader Judy (from Ohio) shares:

Regarding the posted easy Salisbury steak recipe:
Obviously not the healthiest way to make them and no
easier than doing it healthier. You can lose the
artificial gravy mixes for one.

            (Better) EASY SALISBURY STEAKS

1 lb. lean ground chuck
1 medium chopped onion
1 medium chopped bell pepper
1 egg
1 Tbsp. Worcestershire sauce
3/4 cups crushed saltine crackers
1/4 cup olive oil (extra virgin)
3 Tbsp. flour
Salt
Pepper
2-3 cups water (hot)

Mix first 6 ingredients together with hands. Heat oil in
iron skillet. Make mixture into patties. Put in oil, add
salt & pepper & brown on both sides until done. Remove.
Add flour to oil (add a Tbsp. or 2 more oil, if needed).
Salt & pepper to taste. Brown flour to medium or better,
and then add water and stir constantly so it doesn't lump
up. Replace cooked patties to gravy and simmer on low
approximately 20-30 minutes until gravy thickens.
<A HREF=" mailto:volunteer-@hotmail.com?subject=Recipe ">
Send your favorite recipe to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

PET PLACE

Reader Dianne shares:

               A LITTLE DOG ANGEL

High up in the courts of heaven today
A little dog angel waits;
With the other angels he will not play,
But he sits alone at the gates.
"For I know my master will come" says he,
"And when he comes he will call for me."

The other angels pass him by
As they hurry toward the throne,
And he watches them with a wistful eye
As he sits at the gates alone.
"But I know if I just wait patiently
That someday my master will call for me."

And his master, down on earth below,
As he sits in his easy chair,
Forgets sometimes, and whispers low
To the dog who is not there.

And the little dog angel cocks his ears
And dreams that his master's voice he hears.
And when at last his master waits
Outside in the dark and cold,
For the hand of death to open the door,
That leads to those courts of gold,
He will hear a sound through the gathering dark,
A little dog angel's bark.

              Author Unknown

Do you have a favorite pet story or recipe (that's a recipe
to serve to your pet, not a recipe to cook your pet)?
We'd love to hear it!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Pet Story ">
Send your favorite pet story or recipe to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECIPE: Potato Soup

Reader GrannyB shares:

                  POTATO SOUP
               (Bennigan's Style)

1 3/4 ounces ham base
2 quarts chicken stock
8 ounces yellow onion, dice
3 ounces margarine
2 pounds potatoes, bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine

Combine chicken stock in sauce pan with ham base. Stir
until lumps are gone. In separate stock pot: melt first
margarine measurement; add onion and saute until transparent.
Add potato bite size pieces and pepper. Add chicken stock.
Mix and stir until well mixed. Bring mixture to a boil.

In small pan, melt second margarine measure and add flour
to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This
will cause the soup to start thickening. Return to a boil.
Slowly add the milk.

If the soup is too thin, make additional roux and add it to
the soup. If you need to do this, be sure to cook the roux
until a tan color. This will get rid of the raw flour taste.
If the soup is too thick, thin it out with more milk.
<A HREF=" mailto:volunteer-@hotmail.com?subject=Recipe ">
Send your favorite recipe to Cat </A>


~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECOMMENDED WEB SITES

Reader Susan shares:

A great site! You can research about anything here. Check
it out... All kinds of recipe links!

http://www.cbel.com/list/ag/

Do you have a favorite cooking, household tips, or
craft web site (maybe your own)?
Please share it...
<A HREF=" mailto:volunteer-@hotmail.com?subject=Site ">
Send your favorite web site to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECIPE: Creamy Ranch Salad Dressing

Reader JudyR shares:

            CREAMY RANCH SALAD DRESSING

1 cup low-fat cottage cheese
2/3 cup low-fat plain yogurt
2 green onions, chopped
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. Dijon mustard                  

In food processor or blender, process cottage cheese and
yogurt until smooth. Pour into bowl and stir in onions and
seasonings.

Cover and refrigerate for at least 30 minutes so flavors
develop. Store for up to one week. Stir before serving.

Makes 1 2/3 cups. Preparation 10 minutes, chill 30 minutes
or longer

1 serving: 3 Tbsp., 1/2 Milk Choice (2%) 3 g carb, 5 g protein,
1 g fat, 37 cal
<A HREF=" mailto:volunteer-@hotmail.com?subject=Recipe ">
Send your favorite recipe to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

HUMOR/INSPIRATIONAL:

Reader Ruth shares:

         The Clothesline Said So Much

A clothesline was a news forecast
To neighbors passing by.There were no secrets you could keep
When clothes were hung to dry.

It also was a friendly link
For neighbors always knew
If company had stopped on by
To spend a night or two.

For then you'd see the fancy sheets
And towels on the line;
You'd see the comp'ny table clothes
With intricate design.

The line announced a baby's birth
To folks who lived inside
As brand new infant clothes were hung
So carefully with pride.

The ages of the children could
So readily be known
By watching how the sizes changed
You'd know how much they'd grown.

It also told when illness struck,
As extra sheets were hung;
Then nightclothes, and a bathrobe, too,
Haphazardly were strung.

It said, "Gone on vacation now"
When lines hung limp and bare.
It told, "We're back!" when full lines sagged
With not an inch to spare.

New folks in town were scorned upon
If wash was dingy gray,
As neighbors raised their brows,
And looked disgustedly away.

But clotheslines now are of the past
For dryers make work less.
Now what goes on inside a home
Is anybody's guess.

I really miss that way of life.
It was a friendly sign
When neighbors knew each other best
By what hung on the line!

     author unknown

Do you have a favorite humor or inspirational story?
We'd LOVE to hear it!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Favorite Story ">
Send your story to Cat </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

RECIPE: Beet Pickled Eggs; Vinegared Cucumber and Onions

Reader Tobi shares:

My grandmother made 2 dishes that I always loved. The
first is called:

            BEET PICKLED EGGS

2 jars of leftover pickled beet juice
1 dozen eggs, boiled

Boil eggs. After cooling and peeling, put in re-sealable
container. Pour pickled beet juice over eggs and seal.
Cover and place in refrigerator for 12 hours before eating.
Eggs will turn a lovely shade of reddish pink and can be
sliced and served as an appetizer or eaten as a lunch treat.

The second recipe is called:

        VINEGARED CUCUMBERS AND ONIONS

2 medium or 1 large cucumber, sliced
1 large onion, sliced
1 pint of vinegar

Slice both cucumbers and onions. Place in bowl. Pour vinegar
over the cucumbers and onions and cover bowl. Put in fridge
for several hours or overnight. Serve.

These recipes are so easy and are nice warm weather treats
with meals. Hope you enjoy.
<A HREF=" mailto:volunteer-@hotmail.com?subject=Recipe ">
Send your favorite recipe to Cat </A>


~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

READER COMMENTS AND REQUESTS:

Thank you all for sending in your recipes, requests,
tips, and comments! We appreciate it.

Reader Carol asks:

   I absolutely love Volunteer Vittles! I look forward
   to receiving it, and I ALWAYS gain something from each
   issue. I'm looking for a recipe for (Cajun) Bourbon
   Chicken. My son, daughter-in-law, and I were vacationing
   and visited the Galleria Mall in Dallas, Texas. We had
   lunch at "The Big Easy" in the food court. I've tried a
   couple of recipes I found for it, but I just haven't been
   able to get the same flavor. Does anyone have a recipe for
   Bourbon Chicken?

Can any of you readers help Carol? Thanks!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Bourbon_Chicken
">
Send bourbon chicken recipes for Carol </A>

Reader MsEllie writes in:

   I really enjoyed your latest Volunteer Vittles e-zine,
   especially the recipe for bread pudding. However, I note
   that this recipe does not list eggs as an ingredient...
   is this a mistake, or??? I prefer the custard-type of
   bread pudding (similar to what they serve in the Rio
   casino in Las Vegas), and would appreciate it if any of
   your contributors have one they would share. I know it
   contains nutmeg and raisins, etc. But I really hope that
   one of your many subscribers have a recipe that I prefer.

Reader Sandi shares a favorite bread pudding recipe:

   I've always made my bread pudding based mainly on when I
   had "old" bread or cinnamon rolls that needed using (instead
   of throwing away)! I make it exactly the way I do custard,
   except throw in whatever amount of "old" bread or rolls I
   have. I usually use 1 egg per cup of milk and then throw in
   an extra egg (for the pan, my mom always said) and 1 - 2
   Tbsp. sugar per cup of milk. (If using cinnamon rolls, can
   lessen the sugar).

   I scald the milk, add a little to the beaten eggs, then pour
   that mixture back into the scalded milk. Dump in the torn up
   bread or rolls. You can make the bread pudding as thick with
   bread as you want to. Mine is never the same twice.

   I always grate fresh nutmeg on top, when I have it. And NO,
   Martha Stewart I'm NOT!!! But freshly grated nutmeg is soooo
   good! I also set this pan into another pan of water and bake
   in a 300 oven until a table knife stuck BETWEEN the edge of
   the pan and the center comes out clean.

   Take the pans out and let set until pan of water is cool enough
   to handle to dump it out. Eat pudding and enjoy. You can use
   any kind of milk (whole down to skim) and it's all delicious!

Reader Brenda asks:

   Hi, I'm looking for a recipe for the Potato/Cheese Soup that
   is served at TGIFriday's. Maybe someone has it? Thanks.

Does anyone have the TGIFriday Potato Cheese Soup recipe? Thanks!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Soup ">
Send potato cheese soup recipe for Brenda </A>

Reader Bill writes in:

   Hey, if you have too much of that overcast over there in
   Southern California, send it over here in Northern Arizona.
   No rain for months and it is so dry even tumbleweeds aren't
   growing. Keep up the good work with your page that you send
   us. I really enjoy. Thanks.

Reader SSnoopy inquires:

   Hi, I am looking for a recipe for making "SUGAR FREE" brownies.
   With the new sugar for diabetics, that you can now cook with,
   I hope someone has one. Thanks for your help.

Any brownie recipes for SSnoopy? Thanks!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Brownies ">
Send sugar-free brownies recipe for SSnoopy </A>

Reader Peg asks:

   I love your newsletter and all the great recipes. But I live
   in Colorado, and the temp has been trying to hit 100. Are
   there any recipes out there to feed a family that you don't
   need to turn on the oven???

Can any of you readers help Peg? Thanks!
<A HREF=" mailto:volunteer-@hotmail.com?subject=No_bake_recipes
">
Send no-bake recipes for Peg </A>

Do you have a comment or question? We'd love to hear from you!
<A HREF=" mailto:volunteer-@hotmail.com?subject=Editor ">
Send comments to the editor! </A>

~*~ ~*~ ~*~ ~*~ VOLUNTEER VITTLES ~*~ ~*~ ~*~ ~*~ ~*~

See you soon with the latest yummy and delectable
culinary treats and... more reader contributions,
suggestions, and questions... Thank you all!

To Subscribe: Send a blank e-mail to:
<A HREF=" mailto:volunteervitt-@topica.com ">
Subscribe to Volunteer Vittles </A>

Privacy Policy: Your Privacy is our business. Your
email address and/or any other personal information
will not be published or released to any outside entity
under ANY circumstances without your permission.

Questions answered or comments given by Helga are for
entertainment purposes only. The publisher, Volunteer
Vittles, and respective staff will not be liable for any
or all incidents, problems or misfortunes that may result
from such.

Copyright 2002 Cat Adams. All Rights Reserved.
	
 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Developers
 Food & Drink
 Health & Fitness
 Internet
 Music
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Software
 Sports
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.