Chicken Pot Pie Soup
•1/2 cup butter
•8 oz mushroom, sliced
•1/2 onion, diced
•2 garlic cloves, minced
•1/2 cup flour
•3 cups chicken stock
•2 cups milk
•3 cups cooked chicken meat
•1/2 cup frozen crinkle cut carrots
•1/4 cup frozen green beans
•1/4 cup frozen peas
•1/4 cup frozen corn kernels
•salt and pepper
1.Melt butter in a large soup pot. Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
2.With the last batch of mushrooms, add onion and garlic.
3.Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture. Stir and cook several minutes until flour is golden.
4.Add chicken stock and milk and heat to a boil.
5.Simmer soup, stirring frequently until thickened.
6.Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
7.Salt and pepper to taste, serve over a scoop of mashed potatoes.
Serve with biscuits
Tuesday, March 30, 2010
Saturday, March 27, 2010
What's for Dinner- Spinach Balls
Spinach Balls
Ingredients:
• 2 10-oz. pkgs. frozen chopped spinach
• 5 eggs
• 1 cup grated Parmesan cheese
• 4 cups herb-seasoned stuffing mix
• 1 onion, minced
• 1 cup butter, melted
• 1 tsp dried thyme, crushed
Directions:
Cook and drain spinach.
Mix all ingredients together; cool.
Form into small balls.
Place on cookie sheet and bake in a 350 degree F. oven for 15 to 20 minutes.
For an easy sauce, stir together sour cream and mustard.
You can also make ahead and freeze. Then bake per above instructions
Ingredients:
• 2 10-oz. pkgs. frozen chopped spinach
• 5 eggs
• 1 cup grated Parmesan cheese
• 4 cups herb-seasoned stuffing mix
• 1 onion, minced
• 1 cup butter, melted
• 1 tsp dried thyme, crushed
Directions:
Cook and drain spinach.
Mix all ingredients together; cool.
Form into small balls.
Place on cookie sheet and bake in a 350 degree F. oven for 15 to 20 minutes.
For an easy sauce, stir together sour cream and mustard.
You can also make ahead and freeze. Then bake per above instructions
Friday, March 19, 2010
How to make Compost
Compost
Definition
By definition, Composting is the purposeful biodegradation of organic matter, such as yard and food waste. The decomposition is performed by micro-organisms, mostly bacteria, but also yeasts and fungi. Composting recycles organic kitchen and yard waste and manures into an extremely useful humus-like, soil end product, permitting the return of vital organic matter, nutrients, and particularly bacteria, that are vital to plant nutrition to the soil.
Required Elements
Composting requires four equally important things to work effectively:
*Carbon or carbohydrates- for energy - the microbial oxidation of carbon produces the heat.
-High carbon materials tend to be brown and dry. Examples include
1. Dry, straw-type material, such as cereal straws and corn stalks
2. Dry leaves, Wood like sawdust, or ground wood waste
*Nitrogen or protein- to grow and reproduce more organisms to oxidize the carbon.
-High nitrogen materials tend to be green and wet. Examples include
1. Green plant material, grass clippings and weeds.
2. Manure from poultry, humans, pets.
3. Kitchen waste
*Oxygen, for oxidizing the carbon, the decomposition process.
*Water- to maintain activity without causing anaerobic conditions. It is important that the compost pile is neither too wet nor dry.
The Recipe for Compost
The best “recipe” for compost in the pile is balance of one part green to two part brown materials. The easiest way to achieve this balance is to add one part green material to the pile, top it with two parts brown material, and mix them together. Continue adding greens and browns until the pile is at least 3 cubic feet (3 ft. x 3 ft. x 3 ft.). This is the standard size of a compost pile because piles of this size heat up quickly and break down faster.
Compost also needs the correct amount of moisture to breakdown. Compost with the right moisture level should feel like a damp, wrung-out sponge. Too much moisture can cause temperatures to fall within the pile. Too little moisture slows down the decomposition rate and keeps the pile from heating up. Check your compost pile's moisture level once a week and adjust it if necessary by adding water to increase moisture or more browns to help dry the pile out.
Use a pitchfork or shovel to turn the pile once a week to move material from the outside of the pile in. Turning also keeps the pile from compacting, which reduces airflow and slows down decomposition. You should have finished compost in about two months. The compost is finished when it no longer heats up and you can't identify any of the original materials. The compost should be dark brown, moist and earthy smelling. Dig finished compost into your garden's soil or use as mulch.
Composting offers the obvious benefits of resource efficiency and creating a useful product from organic waste as well as improving your soil! Which is perfect in this age of reduce, reuse and recycle.
Definition
By definition, Composting is the purposeful biodegradation of organic matter, such as yard and food waste. The decomposition is performed by micro-organisms, mostly bacteria, but also yeasts and fungi. Composting recycles organic kitchen and yard waste and manures into an extremely useful humus-like, soil end product, permitting the return of vital organic matter, nutrients, and particularly bacteria, that are vital to plant nutrition to the soil.
Required Elements
Composting requires four equally important things to work effectively:
*Carbon or carbohydrates- for energy - the microbial oxidation of carbon produces the heat.
-High carbon materials tend to be brown and dry. Examples include
1. Dry, straw-type material, such as cereal straws and corn stalks
2. Dry leaves, Wood like sawdust, or ground wood waste
*Nitrogen or protein- to grow and reproduce more organisms to oxidize the carbon.
-High nitrogen materials tend to be green and wet. Examples include
1. Green plant material, grass clippings and weeds.
2. Manure from poultry, humans, pets.
3. Kitchen waste
*Oxygen, for oxidizing the carbon, the decomposition process.
*Water- to maintain activity without causing anaerobic conditions. It is important that the compost pile is neither too wet nor dry.
The Recipe for Compost
The best “recipe” for compost in the pile is balance of one part green to two part brown materials. The easiest way to achieve this balance is to add one part green material to the pile, top it with two parts brown material, and mix them together. Continue adding greens and browns until the pile is at least 3 cubic feet (3 ft. x 3 ft. x 3 ft.). This is the standard size of a compost pile because piles of this size heat up quickly and break down faster.
Compost also needs the correct amount of moisture to breakdown. Compost with the right moisture level should feel like a damp, wrung-out sponge. Too much moisture can cause temperatures to fall within the pile. Too little moisture slows down the decomposition rate and keeps the pile from heating up. Check your compost pile's moisture level once a week and adjust it if necessary by adding water to increase moisture or more browns to help dry the pile out.
Use a pitchfork or shovel to turn the pile once a week to move material from the outside of the pile in. Turning also keeps the pile from compacting, which reduces airflow and slows down decomposition. You should have finished compost in about two months. The compost is finished when it no longer heats up and you can't identify any of the original materials. The compost should be dark brown, moist and earthy smelling. Dig finished compost into your garden's soil or use as mulch.
Composting offers the obvious benefits of resource efficiency and creating a useful product from organic waste as well as improving your soil! Which is perfect in this age of reduce, reuse and recycle.
Monday, March 15, 2010
New Business Venture
Welcome to Carolyn Barber LLC.
I can work for you in the areas of Data Entry, Fact Checking, Research, Word Processing, Office Management, Personal Assistant, Virtual Assistant, Secretarial Support, Mailing List Development and Presentation Assistance.
Let my experience work for you.
Sunday, March 14, 2010
Get Ready
MRE DELUXE Self-Heating Food & Water Supply - ONE WEEK
Product Description
Be ready for any emergency with our MRE One Week Supply of Food & Water. Each supply includes 2 complete meals per day for a total of over 2400 calories per day. During an emergency, you could even ration this One Week Supply to last you up to 2 weeks at 1200 calories per day.
Be ready for any emergency with our MRE One Week Supply of Food & Water. Each supply includes 2 complete meals per day for a total of over 2400 calories per day. During an emergency, you could even ration this One Week Supply to last you up to 2 weeks at 1200 calories per day.
● No cooking or preparation required!
● Aluminum pouch with polypropylene laminate provides extreme durability and slim profile.
● Up to a 10 Year Shelf-Life!
● Trusted quality from military contracted manufacturer!
MREs (Meals Ready-to-Eat) are the operational ration employed by the U.S. military because of they are easy to prepare, extremely durable, self-contained, and provide excellent nutrition and energy. They are the perfect solution for grab-n-go emergency food supplies such as 72-Hour kits and are an optimal solution for short-term emergency food storage.
An MRE can be eaten cold right out of the pouch, but they always taste better hot, so be sure to include the flameless heaters with all your MRE purchases. These convenient heaters only require a tablespoon of water and produce enough heat to warm your MRE in a matter of minutes without having to light a stove or clean any cookware.
All the contents of the MREs are contained in an aluminum-lined polyethylene and have a 5-10 YEAR SHELF LIFE. At The Ready Store, we always focus on the QUALITY of our products first, rather than quantity because we want you to get the best value for your hard-earned money.
Product Contents
Entrees (14 Pouches 14 Servings):Variety of the following entrees:
Beef Stew
Beef Ravioli
Chicken with Cavatelli
Black Bean and Rice Burrito
Cajun Rice with Beef Sausage
Minestrone
Beef with Mushrooms
Spaghetti with Meat Sauce
Meat Loaf
Chili & Macaroni
Grilled Chicken Breast
Chicken & Rice Pilaf
Cheese Tortellini
Jamaican Pork Chop
Country Captain Chicken
Beef Enchilada
Chili with Beans
Grilled Beef Patty
Chicken Pesto Pasta
Chicken Strips with Salsa
Entrees (14 Pouches 14 Servings):Variety of the following entrees:
Beef Stew
Beef Ravioli
Chicken with Cavatelli
Black Bean and Rice Burrito
Cajun Rice with Beef Sausage
Minestrone
Beef with Mushrooms
Spaghetti with Meat Sauce
Meat Loaf
Chili & Macaroni
Grilled Chicken Breast
Chicken & Rice Pilaf
Cheese Tortellini
Jamaican Pork Chop
Country Captain Chicken
Beef Enchilada
Chili with Beans
Grilled Beef Patty
Chicken Pesto Pasta
Chicken Strips with Salsa
Sides (14 Pouches 14 Servings):Variety of the following sides:
Noodles
Fruit
Rice
Noodles
Fruit
Rice
Desserts (14 Pouches 14 Servings):Variety of the following desserts:
Fudge Brownie
Oatmeal Cookie
Pound Cake
Marble Cake
Fudge Brownie
Oatmeal Cookie
Pound Cake
Marble Cake
Snacks (14 Pouches 14 Servings):Variety of the following snacks:
Wheat Snack Bread
Raisins
Nut & Raisin Mix
Nut & Raisin Mix with M&Ms
Wheat Snack Bread
Raisins
Nut & Raisin Mix
Nut & Raisin Mix with M&Ms
Drink Mix (14 Pouches 14 Servings):Variety of the following drink mixes:
Grape Drink Mix
Raspberry Drink Mix
Lemonade Drink Mix
Grape Drink Mix
Raspberry Drink Mix
Lemonade Drink Mix
Condiment Packs (14 Packs):Each condiment pack includes the following:
Jelly Spread
Coffee
Creamer
Sugar
Salt & Pepper
Napkin, Wet Nap, Spoon
Jelly Spread
Coffee
Creamer
Sugar
Salt & Pepper
Napkin, Wet Nap, Spoon
Water (14 Boxes):
14 Aqua Blox Water Boxes (8.5 oz)
Flameless heaters (14 Flameless Heaters Salt Water):
14 Flameless Heater
14 Salt Water For Heater
14 Aqua Blox Water Boxes (8.5 oz)
Flameless heaters (14 Flameless Heaters Salt Water):
14 Flameless Heater
14 Salt Water For Heater
I get all my supplies at the Ready Store.
See the Side Bar for links and banners
Sunday, March 7, 2010
Cheese Making Classes at Possum Creek Metro Park
Cheese Making Classes at Possum Creek Metro Park. They are free but you must register.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
04/11 1:00 PM - 2:30 PM
Homemade Cream Cheese
There are good reasons for making cream cheese at home since it tastes better and contains only the essentials for good flavor. Learn the steps to make your own homemade cream cheese. Reservations required and limited, call (937) 276-7062.
04/18 1:00 PM - 3:00 PM
Homemade Ricotta Cheese
Ricotta cheese is a very soft, low-fat cheese that is actually a by-product of cheese making. Making ricotta is a simple process with very few steps and you can have fresh ricotta anytime! Learn the process of how to make your own ricotta cheese. Reservations required and limited.
05/02 1:00 PM - 3:30 PM
Homemade Cottage Cheese
Cottage cheese is probably the easiest of all the cheeses to make at home, very healthy and nutritious. Explore the technique for making this healthful cheese and then try it at home. Reservations required and limited.
05/09 1:00 PM - 3:30 PM
Homemade Mozzarella Cheese
Mozzarella is one of the most versatile cheeses to make at home. It freezes well, can be used like an aged cheese in cooking, and tastes delicious the same day it's made. Learn the steps to becoming an artisan of making mozzarella cheese. Reservations required and limited.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
04/11 1:00 PM - 2:30 PM
Homemade Cream Cheese
There are good reasons for making cream cheese at home since it tastes better and contains only the essentials for good flavor. Learn the steps to make your own homemade cream cheese. Reservations required and limited, call (937) 276-7062.
04/18 1:00 PM - 3:00 PM
Homemade Ricotta Cheese
Ricotta cheese is a very soft, low-fat cheese that is actually a by-product of cheese making. Making ricotta is a simple process with very few steps and you can have fresh ricotta anytime! Learn the process of how to make your own ricotta cheese. Reservations required and limited.
05/02 1:00 PM - 3:30 PM
Homemade Cottage Cheese
Cottage cheese is probably the easiest of all the cheeses to make at home, very healthy and nutritious. Explore the technique for making this healthful cheese and then try it at home. Reservations required and limited.
05/09 1:00 PM - 3:30 PM
Homemade Mozzarella Cheese
Mozzarella is one of the most versatile cheeses to make at home. It freezes well, can be used like an aged cheese in cooking, and tastes delicious the same day it's made. Learn the steps to becoming an artisan of making mozzarella cheese. Reservations required and limited.
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