Best Lab Equipment

Here are some more information for Bar Stir:

Grandma Hystad Recipes© Drinks, Bar Mixes, Food Information

CONTENTS

ITALIAN SPAGHETTI

GRANDMA’S SPAGHETTI AND MEAT BALLS

CHICKEN ARTICHOKE PASTA

POLISH PYROGY

DUTCH APPLE PIE

FOOD INFORMATION, RECALLS

LIGHTSIDE

MORE FOOD INFORMATION

BAR MIXES, DRINKS

ITALIAN SPAGHETTI
1 pound hamburger
1 average onion
2 green peppers
1 ½ teaspoon salt
1 tablespoon fat
½ pound spaghetti
Mix the meat, chopped onion and green pepper. Add salt. Shape meat
into small balls and fry until brown. Make a sauce with the following:
½ cup chopped onion              ¼ cup grated cheese
2 green peppers                  ½ cup catsup                 
1 quart strained tomatoes        1 tablespoon paprika       
¼ cup sugar                      ½ teaspoon mustard
1 teaspoon salt                  ¼ cup chopped celery
Mix together all the ingredients for the sauce and let simmer 1 ½ hours.
Add meatballs and simmer 1 hour longer. Cook spaghetti in salt water
until tender. Drain.

 

GRANDMA’S SPAGHETTI AND MEAT BALLS.
½ cup………………….(125 ml)……………………onions
2 tablespoons (30 ml)…………………….margarine
1 pound…………….(500 g)……………………ground beef
2 cups…………………(500 ml)…………………tomato sauce.
2/3 cup………………(160 ml)…………………sliced mushrooms.
4 cups…………………(1000 ml)………………can tomatoes.
½ cup………………….(125 ml)…………………chopped parsley.
1 ½ teaspoon. (7.5ml)……………………oregano or sage
1 teaspoon………(5 ml)………………………salt
¼ teaspoon………(1.25 ml)………………thyme
1 bay leaf
1 cup………………….(500 ml)…………………water
2 cloves garlic

In a large skillet, cook onion in hot oil until tender.  Add
Meat and garlic, brown lightly.  Add remaining ingredients.
Simmer uncovered 1 ½-2 hours or until sauce is nice and thick.
Stir occasionally.  Remove Bay leaf.  Serve hot over spaghetti.
Top with Parmesan cheese.
YIELD:  6 servings.
Time:  2 ½ hours.

 

CHICKEN ARTICHOKE PASTA

1 lb. boneless, skinless chicken breasts cut into bite-size pieces

1 (141/2-oz.) cans basil, garlic and oregano-flavoured diced tomatoes

1 (6-oz.) jar marinated artichoke hearts, drained and coarsely chopped

1 (2.2-oz.) can sliced black olives, drained

1/2 lb. angel hair pasta

In a lightly oiled skillet over medium-high heat, sauté the chicken until just cooked through. Transfer to a plate.

In the same skillet, add the tomatoes and bring to a boil. Reduce to a simmer, add artichoke hearts and olives and cook until thickened, about 10 to 15 minutes.

Meanwhile, prepare the pasta according to package directions.

Add chicken to sauce and stir to heat through. Add drained pasta and toss to coat.

Makes 4 servings.

 

POLISH PYROGY
Everyone enjoys this dish. It’s one I could eat every day.
Dough
5 cups flour
2 cups warm water
1 tablespoon salt
4 tablespoons oil
3 eggs
1 tablespoon vinegar
Mix flour and salt together.
Mix eggs, oil and water to make 2 cups.
Make well in flour add water mixture.
Mix well then knead. (the more you knead the better)
Roll dough flat, thin and cut into 2-3 inch squares
Put filling (below) in each, seal edge, and use flour to pinch
seal shut.
FILLING
Mashed potatoes.
Course cottage cheese.
Salt and pepper.
Mix together until course.

Drop into boiling water and boil for 5 minutes. Do not place to 
many in boiling water at one time as they all should have enough
room to float to top.

After cooking place in different pot and add butter, or
place in frying pan, add butter, and (onions) if you
prefer.  Fry for a few minutes until they start turning
a light brown.  Can then be served with or without sour cream.

 

Dutch Apple Pie
3 cups sliced apples
1 cup brown sugar
4 tablespoons butter
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons cream
Pastry for 9-inch crust
Combine flour, sugar and cinnamon. Cut in butter with a pastry
blender.  Place sliced apples in an unbaked pie shell. Sprinkle
crumb mixture over tope.  Add cream.  Bake at 375 for 45 minutes
or until apples are soft, and rich syrup has formed.

 

FOOD, HEALTHY LIVING

Swine Influenza (Flu)

Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza that regularly cause outbreaks of influenza among pigs. Swine flu viruses do not normally infect humans, however, human infections with swine flu do occur, and cases of human-to-human spread of swine flu viruses has been documented. First started in Mexcio, has spread to the USA and canada.

For up –to-date information, contact:

www.cdc.gov/swineflu

 

LIGHTSIDE
A young man on his first day on the job as a waiter in a truck
stop café, has a large trucker sit down at the counter and order,
“ I will have 3 flat tires and a couple of headlightsâ€.
 
Bewildered he goes to the kitchen and tells the cook, “I don’t
know what to do, this guy’s in the wrong place, look at what he
ordered!â€

The cook replies, “ he wants3 pancakes and 2 eggs sunny side upâ€.

The waiter takes a bowl of beans to the trucker.  He looks at it
and growls, “What’s this? I didn’t order this!â€

The waiter tells him, “The cook says that while you’re waiting
for your parts you might as well gas up!’

 

MORE FOOD INFORMATION

When I seen that food products had to be listed where they are from felt great, about time.  But I find this is not what I thought it is.  Picked up a package of frozen salmon. In big letters in the front it stated, WILD PACIFIC COAST CANADA SALMON.

When I got home and showed my wife, making note of the new packaging regulation, she turned the package over and in small print on the label was, “product of Chinaâ€.  I can’t figure this out. Are the fish tagged now, and they took a long swim from the Pacific Coast of Canada and were caught in china?  Or did they catch a ride on a ship somehow? Can someone enlighten me please?

Or are packaging laws misleading?

Dates on canned and dried food is usually an indication of quality rather than safety; it’s there to tell you when flavour, texture or nutrition value begins to decrease. Food companies are not required to date their non-perishable products. When checking food, use your eyes, nose and common sense. If the container is damaged or rusty, throw it out.

Do not mess around with expiration dates on refrigerated items.

High-acid canned foods such as tomatoes, grapefruit and pineapple can be stored up to 18 months. The can linings might discolour, but as long as the can is in good shape, it’s probably safe to eat. Low-acid canned foods (meat, poultry, fish and most vegetables) will keep two to five years, as long as the can is in a cool, clean, dry place

 

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.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

Fresh Fruit Punch
8 ounces apiece of orange juice, pineapple juice, and grapefruit
juice.
1 bottle ginger ale.  Sugar to taste.
Combine the juices with the sugar.  Stir until the sugar is
dissolved and refrigerate.  Add the ginger ale plus chunks of ice before serving.

ACAPULCO GOLD
3 ounces pineapple juice.
1-ounce concentrated grapefruit (undiluted) juice.
1-ounce coconut cream.
1-ounce fresh cream.
Shake with a large scoop of shaved ice, and serve in tall glass.

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 or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

 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 Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.  You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com/

 

 

 

About the Author

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 Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters.
At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

How to make milk/dark chocolate candy bar from scratch?

I can't have regular sugar, only xylitol. I need a recipe to make a milk/dark chocolate bar from scratch using either unsweetened baking chocolate or cocoa powder. Xylitol is a natural sweetener that comes from Birch Bark. It can be used in place of white sugar, tsp for tsp. It looks and tastes like sugar. I haven't made candy before so I need details on the cooking process. How high should I have the stove, how much should I stir, etc.

Can you have Maltitol? It tastes much better than xylitol and is a great sugar substitute.

If you can, I would recommend using Chocoley V125 Indulgence Sugar Free Couverture chocolate chips as your base. It's a molding chocolate made for diabetics. I'm guessing this is the reason you need sugar free (based on your post). It tastes REALLLLY good (I didn't believe it was sugar free the first time I tasted it), just like all of the Chocoley chocolate does. haha.

It's couverture chocolate so technically if you want it to be 'perfect' you need to go through a process called tempering. (There's a lot of info on tempering on the website that sells the chocolate. I linked below).

However, if you're going to be eating your chocolate bar within a couple of days you can probably get away with NOT tempering. Just melt the chocolate to the temperature they tell you on the info they send with it, and pour it in a chocolate bar mold and let it harden. If you don't temer It may develop a tiny bit of 'bloom' (a whitish hue when the cocoa butter rises to the top), but it will still taste fine and is no problem to eat.

Whenever I'm not giving chocolate away or selling it, I don't bother to temper. It still tastes great and it's a lot easier.

Okay links that may help:

Rockingham Park: After 103 years, live racing comes to an end
Live racing is no more at The Rock, the legendary track where Seabiscuit and War Emblem once ran.

Thanks for visiting!