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Cleaning Helpers
Vinegar-based cleaner: Use a solution of 1/2 cup sudsy ammonia to
water to make one gallon. Use to clean mini blinds, plastic upholstery, hair brushes. Mix equal parts vinegar and water to remove
mold and mildew, clean tiles, mirrors and most shiny surfaces
including windows.
Ammonia-based cleaner: Mix 1/2 cup sudsy ammonia to water to make one
gallon. If using to clean glass or windows, substitute clear ammonia.
Pour into spray bottle to use. Ammonia cuts grease. Can soften paint
so don't use too much. Ammonia and bleach react to release a deadly
gas, don't mix the two.
Easy kitchen cleaner: Apply baking soda to damp sponge.
Scouring powder: one cup baking soda, one cup borax and 3/4 cup salt.
-Or- Make a scouring powder for general cleaning by making a paste of
baking soda and water. -Or- Try borax or table salt mixed into a paste
with water.
Borax cleaner: Found in the laundry section of grocery store. Use one
teaspoon borax mixed in one quart warm water. Add lemon juice or
vinegar for greasy dirt. Borax is a good mold and mildew cleaner. Add
1/2 cup of borax to one gallon boiling water for a disinfectant. Add
1/4 cup borax to two cups water for a spot and stain remover. A
mixture of borax, baking soda or salt can be used as a scouring
powder.
All-purpose cleaning solution: Mix one-gallon water, ¼ cup ammonia, ¼
cup vinegar, and one Tbls. baking soda. Be careful with using baking
soda on aluminum surfaces as the metal may react and turn black.
Add a couple drops of your favorite essential oil such as peppermint
orange or lemon to cleaning mixtures to freshen and remove odors.
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GARLIC LIME SHRIMP
1 tbsp. olive oil
3 cloves garlic, minced
1 tbsp. lime zest
1/4 tsp. EACH cayenne pepper and salt
1 3/4 lb. large raw shrimp, peeled and de-veined
1/4 white wine or chicken stock
2 tbsp. lime juice
3 green onions, chopped
2 tbsp. fresh coriander, chopped
1. In large nonstick skillet, heat oil over medium heat, fry garlic,
lime zest, cayenne pepper and salt, stirring occasionally until
aromatic, about two minutes.
2. Add shrimp, fry, stirring often until slightly pink, about three
minutes.
3. Add wine and lime juice, cook over medium-high heat, stirring until
shrimp are bright pink and almost no liquid remains, about three
minutes. Toss with onions and coriander.
Note: Because of the recent scare about green onions, I no longer
serve them raw. For this recipe, I added them when I added the wine
and lime juice.
Printable Version
Barbecued Drumsticks Recipe By : Bon Appetit June 04
1 cup purchased barbecue sauce
1/2 cup ketchup (Susan-cut in 1/2)
3 scallion -- finely chopped
1/4 cup honey (Susan-used just a small dollop)
2 tablespoons lemon juice (liberal on amount)
2 tablespoons Worcestershire sauce (Upped)
1 clove garlic -- chopped (upped)
1/2 teaspoon black pepper -- freshly ground
1/2 teaspoon hot sauce
Olive oil
18 chicken drumsticks
1. Mix first 9 ingredients in medium saucepan over medium high heat.
Bring to boil, stirring often. Reduce heat to medium low. Simmer 15
minutes. (Can be made 1 week ahead. Transfer to bowl. Cover, chill.
Re-warm before serving. 2. Pre-heat oven to 350. Brush rimmed baking pan with oil. Pat
drumsticks dry; brush with oil. Sprinkle with salt and pepper;
arrange of sheet. 3. Roast until cooked. turning once, about 30 minutes. (Can be made 1
day ahead. Cool slightly, cover, and chill) 4. Prepare grill. Brush drumsticks with
barbecue sauce. Grill until
heated and slightly charred, turning occasionally. about 12 minutes. 5. Serve with remaining sauce.
Printable Version
Amish Potato Salad Recipe By :Amish and Mennonite Kitchens
Serving Size : 6
9 med Potatoes
1 1/2 sm Onion -- chopped
1 1/2 c Celery
1 1/2 tsps Celery Seed
1 1/2 tsps Salt
6 eggs, hard-boiled -- diced
Dressing:
3 eggs -- beaten
1 1/8 c sugar
1 1/2 tsps cornstarch
salt -- to taste
3/8 c vinegar -- to taste
3/4 c heavy cream
1 1/2 tsps mustard
1/4 c butter -- softened
1 1/2 c mayonnaise
Cook potatoes in their jackets until soft. Cool, peel, and
dice. Mix potatoes gently with the remaining 5 ingredients;
then add to the dressing. DRESSING: Mix Eggs with sugar, cornstarch and salt. Add
vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayonnaise and mix
until smooth. Add potato mixture to the cooled dressing,
folding gently together. Per Serving (excluding unknown items): 996 Calories; 74g Fat
(64.5% calories from fat); 15g Protein; 77g Carbohydrate; 4g
Dietary Fiber; 389mg Cholesterol; 1089mg Sodium. Exchanges:
2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 8 1/2 Fat; 2 1/2 Other Carbohydrates.
Printable
Version
Oklahoma Cooler
1/2 cup lemon juice
1/4 cup lime juice
2 cups water
4 tsp. honey or sugar
2 cups ginger ale
4 lime slices or wedges
In a 2 quart pitcher, combine and mix well the lemon & lime juice, water,
and sugar, set aside.
Divide the mix between 4 12oz. glasses filled with ice cubes. Fill the
remainder with ginger
ale. Stir and garnish with lime slice.
Printable Version
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August 17, 2004
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