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By Gerry J. GilmoreAmerican Forces Press Service
WASHINGTON, April 27, 2007 The Defense Department needs more servicemembers who understand other languages and cultures to meet current and envisioned 21st-century challenges, a senior official said at a Capitol Hill hearing.
"Foreign language and regional expertise, which includes cultural awareness, are emerging as key competencies for our 21st-century Total Force," Gail H. McGinn, deputy undersecretary of defense for plans and the department's senior language authority, said in her prepared statement submitted to members of the Senate Armed Services Committee's emerging threats and capabilities subcommittee April 25.
Military operations conducted in Afghanistan and Iraq following the Sept. 11, 2001, terror attacks on the United States highlighted "the reality that the Defense Department needs an improved capability in languages and dialects of strategic interest," McGinn said.
To address this need, the department in 2005 began assembling a cadre of high-proficiency-level language specialists who could be employed in multinational military operations, as well as peacekeeping and civil-military affairs missions, McGinn said.
For example, the department's foreign area officer program develops a corps of commissioned officers who are trained to understand and recognize the nuances of foreign cultures and are skilled in one or more languages spoken in their regional area of expertise, McGinn said. Today, about 1,600 FAOs have been designated, qualified or are in training, she said.
The Army's 09L interpreter/translator program is another success story, McGinn said. The Army launched a pilot program in 2003 to recruit people living in communities in America who understand Arabic, Dari and Pashto to join the Individual Ready Reserve and support operations in Afghanistan and Iraq, she said.
"The program was so successful that in 2006, the Army formally established the 09L Translator Aide as a permanent military occupational specialty with a career path from recruit through sergeant major," McGinn said. To date, the program has trained and deployed more than 317 such linguists, she said, with another 175 people in various stages of training.
Senior leaders also recognized that the department "had to assume a more proactive role in promoting and encouraging language education in the American population," McGinn said. To that end, President Bush announced the National Security Language Initiative in January 2006.
This initiative is designed "to dramatically increase the number of Americans learning critical-need foreign languages such as Arabic, Chinese, Russian, Hindi and Farsi," McGinn explained, noting the Defense Department's contribution to the president's initiative is made through the National Security Education Program.
The NSEP "provides scholarships and fellowships to enable U.S. students to study critical languages and cultures in return for federal national security service," McGinn explained.
Other NSLI initiatives such as the Flagship program reach out to kindergarten- to college-age young people who are interested in learning a foreign language that's deemed critical to national security, McGinn noted. One such Chinese-language partnership enlists the University of Oregon and Portland (Oregon) Public Schools.
"While focusing on early language learning, this effort has already succeeded in enrolling 10 students, as freshmen, from the Portland high schools in an experimental advanced four-year Chinese program at the University of Oregon," McGinn reported. Similar partnerships, she added, have been established with Ohio State University and the Dearborn, Mich., public school district.
The Language Corps is another Defense Department initiative that contributes to the president's language-skills outreach program, McGinn said.
"This effort will identify Americans with skills in critical languages and develop the capacity to mobilize them during times of national need or emergency," she explained. "We just awarded a contract to assist us as we begin a three-year pilot (program) to meet our goal of 1,000 Language Corps members."
McGinn said the Defense Department also is coordinating a series of regional meetings with state and local governments, educational institutions, school boards, parents and businesses to communication the need for more foreign-language specialists.
"These summits will take place later this spring and action plans will be produced by the fall (of) 2007," McGinn said.


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The Royal Wedding: Chocolate McVities Biscuit Cake
You gotta hand it to Prince William. It's his big day and he's not letting royal blood or any uppity aristocratic protocol stop him from having the wedding cake he craves. Even if that cake is not so much a cake as a pile of mashed-up McVitie's biscuits set in a rich chocolate shell. While it's more like a cake-shaped candy bar, it's a tasty cake-shaped candy bar. More

subset: commoncrawl


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The Standards and creativity – compatible. Why do people insist on viewing the Standards as inconsistent with teacher creativity and choice?
I am baffled by such uncreative thinking. That's like saying the architect cannot be creative because every house has to meet building code. Indeed, the whole point of mandating standards as opposed to curriculum is to free people up to create innovative curriculum that addresses the standards. You're an architect: your clients are students. Your job is to develop client-friendly learning that also meets code. Here is an obvious illustration of our failure to think imaginatively now. More importantly, many of these cool courses met the English requirement.
There is NOTHING in the Common Core ELA Standards that prohibits you and your colleagues from inventing a similar system of choices. When I hear everyone endlessly whining about what harm the Standards are doing to creative teaching it has the opposite effect on me that you intend. From Kant's essay "What is Enlightenment?" Common Curriculum.
Common Core Standards Charlotte Danielson. By Cameron Pipkin Anthony Rebora at Education Week just published a great interview with teaching framework guru Charlotte Danielson, where they discussed the Common Core Standards—their implications in the day-to-day classroom and what good Common Core teaching will look like.
This is definitely worth a read: "Charlotte Danielson, a former teacher and school administrator with degrees from Cornell and Oxford Universities, is one of the most recognized authorities on teaching practice in the United States. A popular speaker and trainer, she is best known as the creator of the "Framework for Teaching," a 115-page set of components for effective pedagogy that is used in many states and districts to inform teacher evaluation and professional development. Danielson recently released a new edition of her Framework for 2013, with updates designed to reflect the Common Core State Standards. When you walk into a classroom, will good teaching look different under the common core? MyOER.org - Home. NAEP - Nation's Report Card Home. Research Center: Technology in Education. Published: September 1, 2011 The rapid and constant pace of change in technology is creating both opportunities and challenges for schools.
The opportunities include greater access to rich, multimedia content, the increasing use of online coursetaking to offer classes not otherwise available, the widespread availability of mobile computing devices that can access the Internet, the expanding role of social networking tools for learning and professional development, and the growing interest in the power of digital games for more personalized learning. At the same time, the pace of change creates significant challenges for schools. To begin with, schools are forever playing technological catch up as digital innovations emerge that require upgrading schools' technological infrastructure and building new professional development programs.
The rapid evolution of educational technologies also makes it increasingly challenging to determine what works best. U.S. Department of Education Study Finds that Good Teaching can be Enhanced with New Technology. Providing further evidence of the tremendous opportunity to use technology to improve teaching and learning, the U.S.
Department of Education today released an analysis of controlled studies comparing online and face-to-face instruction. A systematic search of the research literature from 1996 through July 2008 identified over 1,000 empirical studies of online learning. Of these, 46 met the high bar for quality that was required for the studies to be included in the analysis. The meta analysis showed that "blended" instruction – combining elements of online and face-to-face instruction – had a larger advantage relative to purely face to face instruction or instruction conducted wholly online. The analysis also showed that the instruction conducted wholly on line was more effective in improving student achievement than the purely face to face instruction. - Top 10 Sites for Creating a Chart or Graph.
Charts and graphs are effective tools to convey information in a simple and visual way.
They're also a great way to track trends and help explain complex datasets. Following are my top favorite sites for creating a chart or graph. Rich Chart Live - An excellent site for created animated flash based charts that can be embedded into a site. Also, a user has the ability to add links to a chart. iCharts - A wonderful site/network for creating charts that you can embed into a site. Also, a user can share charts on social networking sites and browse/save other iCharts from the web. Studyladder, online english literacy & mathematics. Kids activity games, worksheets and lesson plans. 10 Tech Skills Every Student Should Have. Earlier this month, I wrote "10 Important Skills Students Need for the Future.
" After reading a few articles about specific tech skills, I thought I write what I think are the 10 Important Tech Skills Students Need. 1. Internet Search - students need to know how to do a proper internet search, using search terms and modifiers. This skill is needed for school, work and life in general.Tips on Better Searches (from Google)Infographic on Better SearchesCommon Craft Video on Web Search Strategies 2. - Apps for Common Core Math Standards, Grades 6-8. 0 Comments December 1, 2011 By: Vicki Windman Dec 1 Written by: 12/1/2011 4:05 AM ShareThis The sixth grade standard includes five components:
NETS for Teachers. NETS for Students. Home.


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AT&T Strikes Back: Atrix Laptop Dock Not Pricey Next to Tablets
It's no secret: the Atrix laptop bundle is rather pricey at $499. And that's after a $100 rebate, so you'll be setting down $599 in-store. People complained that this was way more expensive than a netbook. AT&T responded that tablets were their real competition.


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Yesterday here in Greece we celebrated Greek National Independence day and also the feast of the Holy Annunciation of the Virgin Mary. Now I won't go into the stories of these 2 events, but I will discuss what Greeks typically eat on this day…Yes, it's all about the food.
We continue to be in the fasting period, and this day is one of the few days that fish is allowed. Greeks typically eat fried salted cod, bakaliaro and skordalia (a type of garlic dip). Obviously, fried salted cod doesn't sound too healthy but if you think about it, it isn't that bad. Cod is low in fat and calories so even frying it will not really make it excessively calorie rich. A healthier alternative with less salt, is using fresh cod baked in the oven with tomatoes, onions, parsley, olive oil and garlic and, my mom adds raisins, also known as bakaliaro plaki.
As for the skordalia, I have to say that it is definitely potent but delicious. Skordalia is also served with boiled beets, complementing each other perfectly. You can call skordalia a dip, but personally I believe it is too strong to just serve as an appetizer with bread sticks. Apart from the beets, this sauce usually accompanies the cod or is cooked together with pork or rabbit. It needs a strong wine as well. Read more »


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What an aweful smell. I thought maybe Jackson and Sharpton came to town.
Give more carries to Pierre Thomas.
Well said jimwatson! Science doesn't have to be politically correct. It is what it is.


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Misc.kids Frequently Asked Questions:
Allergies and Asthma
Revision 1.5
This FAQ is intended to answer frequently asked questions on allergies and asthma in the misc.kids newsgroup. Though the comments are geared towards parents of children, there is plenty of information for adults as well. Before reading the FAQ, please read the disclaimer.
To contribute to this collection, please send e-mail to the address given below, and ask me to add your comments to the FAQ file on Allergies and Asthma. Please try to be as concise as possible, as these FAQ files tend to be quite long as it is. And, unless otherwise requested, your name and e-mail address will remain in the file, so that interested readers may follow-up directly for more information/discussion.
This FAQ is posted regularly to news.answers and misc.kids.info.
For a list of other misc.kids FAQ topics, look for the FAQ File Index posted to misc.kids.info or tune in to misc.kids.
Collection maintained by Eileen Kupstas Soo (email@example.com)
There are many contributors involved in this FAQ.. many thanks for all the work!
© 1996-2007 Eileen Kupstas Soo
This page (http://www.cs.unc.edu/~kupstas/FAQ_recipes.html) last modified: February 12, 2001
Recipes that come from reviewed books are now linked to the reviews.
Recipe Index:
0) Disclaimer
Wheat/Gluten Free
Bread, Muffins, and Pancakes
- Baking Powder Biscuits #2
- Bette Hagman's Gluten Free Bread
- Blueberry Muffins
- Milk-free and Egg-free Bread
- Breakfast Oatmeal Bars — not gluten free, but is wheat free
- Chick Pea Flour Pancakes ("Crepes")
- Cornbread
- Pumpkin Bread
- Rice Flour Pancakes 1
- Rice Flour Pancakes 2
- Rice/Potato Donuts
- Terrific Belgian Waffles
Cakes, Cookies, and Other Desserts
- Chestnut Torte
- Chocolate Peanut Butter Cookies — not gluten free, but is wheat free
- Chocolate Chip Cookies
- Chocolate Torte — Suggestions from other sources
- Glazed Fruit Pie
- Hazelnut Cookies
- Golden Cake
- Hot Fudge Cake
- Melt-in-your-Mouth Shortbread
- Orange Honey Quick Bread
- Passover Brownies
- Peanut Butter Cookies 1 — not gluten free, but is wheat free
- Peanut Butter Cookies 2
- Pie Crusts — wheat free
- Pumpkin Cookies 1
- Pumpkin Cookies 2
- Rice or Potato Flour Sponge Cake
- Toll House Cookies
Other web sites for Gluten Free recipes
- Gluten-Free Recipes and Food Preparation Tips
- Gluten-free Bread recipes for WestBend bread machines — recipe 1 and recipe 2
Milk/Egg Free
Milk Substitutes
See also Milk Substitutes made from Sprouted Oats.
Main Dishes
Cakes, Cookies, and Other Desserts
- Banana "Cream" Pie
- Chocolate Pie
- Egg-Free Linzer Torte Bars
- "Five minute" Chocolate Cake
- Frozen Fruit Tofulatu
- Frozen Dessert - 6 variations
- Granita de Limone (Sicilian Lemon Ice)
- MFK Fisher's War Cake
- MFK Fisher's Tomato Soup Cake
- Lemon Pie
- Pumpkin Pie — egg and milk free version
- Pumpkin Pie 2 — egg, milk, soy free version
- Raisin Snack Cake
See also:
- Milk-free and Egg-free Bread
- Chocolate Chip Cookies — has eggs; can be dairy free if you can find dairy free chocolate
- Hazelnut Cookies
- Orange Honey Quick Bread — has eggs; can be dairy free
- Passover Brownies
- Peanut Butter Cookies
- Pumpkin Cookies 1
- Terrific Belgian Waffles
Other web sites for Milk/Egg Free recipes
- FATFREE: The Low Fat Vegetarian Archive — many good milk and egg free recipes
- Gluten-Free Recipes and Food Preparation Tips — look at the substitutions section
- Tips on using coconut milk
- The Vegan Recipe Collection
- Veggies Unite! has a large collection of vegan recipes (no milk or eggs)
- Vegan Recipe Page has a searchable collection of vegan recipes (no milk or eggs)
Soy Free
TBD — contributions?
See also:
- Granita de Limone (Sicilian Lemon Ice)
- Pumpkin Pie 2 — egg, milk, soy free version
Other web sites for Soy Free recipes
TBD — pointers? suggestions?
Measurement Conversion Information for non-US folk
Other Recipe Web Sites
Wheat/Gluten Free
Baking Powder Biscuits #2
[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]
5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk
*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary.
In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed —ek]. Ro und up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet.
Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until golden brown. I like these better at the lighter stage of brown than darker brown. Serve hot, but these will keep for a day or so.
About 8 biscuits.
Bette Hagman's Gluten Free Bread
From: Kate Gregory
Everyone who is allergic to wheat or gluten should own a copy of The Gluten-Free Gourmet: Living Well without Wheat. My copy was $18 Canadian. This book has over 200 wheat free recipes for bread, cookies, pizza, chicken pot pie, you name it. It is also full of advice about adapting existing recipes and where to get substitutes.
The bread recipe in this book is great but the dough is too sticky to be kneaded by hand. So my husband adapted her recipe to work in a breadmaker. We have made this in our Pansonic many times; it tastes like bread, it is nice and soft. It toasts beautifully but unlike many rice breads is edible untoasted.
2 cups GF flour (see below)
3 tbsp sugar
2 tsp xanthan gum (see below)
1 cup milk, warmed for 1 min in microwave (use lactose treated if you need to)
1 tsp salt
1.5 tsp yeast
2 tbsp oil (or use butter, just barely melted in the microwave)
2 eggs
1 tsp vinegar
Put these ingredients into your breadmaker in whatever order it requires them and bake like any other white loaf.
The GF flour is a flour substitute Hagman recommends. You make it like this:
2 parts white rice flour
2/3 part potato starch flour (NOT potato flour)
1/3 part tapioca flour
I make up 3 cups of this into a canister, 2 cups goes for the bread and the other cup stays in the canister for next time. As for the xanthan gum, she talks about this more in the book but it's a way to get the stretchiness that gluten provides. She gives several mail order sources for it in the States; here in Canada my inlaws simply asked their local health food store to get them some and eventually it arrived.
My MIL has been gluten-intolerant for years and has been buying rice bread, corn pasta and the like all that time; now that she has this book she says she feels like a real person again. So many foods she thought she'd never eat again are opened up to her. She writes in the margin when she tries a recipe and every annotation says "good" or "very good"; she has yet to be disappointed. She's also gained weight which her doctor is very pleased about. I can't recommned the book highly enough.
Blueberry Muffins
[adapted from Going Against the Grain by Phyllis Potts]
contributed by: Tammy Schmidt
2/3 c banana
1 egg
1 cup milk or water
1/3 c oil or shortening
1 tsp soda
3 tsp baking powder
2/3 c rice flour
2/3 c bean flour
2 tsp xanthan gum
2/3 c potato flour or mashed potato
1 c blueberries
Mix the first 4 ingredients, sift dry ingredients and add to the flour mixture. Add blueberries and mix. Fill prepared muffin tins 3/4 full. Bake at 300F for 40 min. Makes one dozen.
Milk-free and Egg-free Bread
Contributed by Christian Gassler
2 cups of (white) rice flour
1/2 cup of corn flour
1/2 cup of potato starch
1/4 cup of tapioca flour
2 tsps of locust bean flour (carob?)
3/2 tsps of salt (or use less, if you like)
1/3 oz of yeast (or equiv in dry yeast)
3/2 tsps of sugar
2 tbls of (olive) oil
1/2 tbls of (apple) vinegar
lukewarm water
1) I put the yeast and the sugar in a glass measure, that can hold 2 cups or more.
2) I mix all dry ingredients (by hand) in a sufficiently large bowl. I grind my own flours, but you can also use commercially available flours, if you are sure, that they are gf (politely ask your supplier).
3) I butter a spring form (8..10 in diam) and generously dust it with the above dry mix, the flour that does not stick to the form goes back into the bowl.
4) Meanwhile, the yeast and sugar have dissolved, so I add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky. Then I fill up to a level 2 cups and mix again.
5) I mix the dry and wet mixes and stir it with a wooden spoon. This action builds strong arms and hands.
6) depending on the consistency of the dough, I add lukewarm water, until the dough is smooth and just a bit thinner than regular dough.
7) I put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered by damp cloth. (try to keep the cloth away from dough)
8) After rising, I crank up the heat to 220 CELSIUS (430 Farenheit), using both the hot air and infrared heater that my oven supplies. The heat is usually reached after a few minutes. At 220 Celsius, I set the heat back to 200 Celsius (400 F). After 10-15 minutes, I cover the form and bake the bread for a total of 50-70 minutes.
The whole procedure sounds rather annoying, but once you have it in your blood, it is really easy ... BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, maybe also with the ammount of yeast needed. Too much yeast makes the dough go quickly and collapse while baking!
The bread thus created can be used for multiple purposes: Just bread (toasted or not), Pizza (prebake a flat! loaf), Pizza bianca (flat bread with olive oil and salt on top), Pizza bianca with onions (add onion rings on top), and a lot of variations with doughs containing nuts, olives, grilled bacon etc. — do not limit your imagination!
Oatmeal Breakfast Bars
2 cups rolled oats, uncooked
1 - 1/2 cups oat flour*
1 cup (packed) currants, raisins, chopped prunes, or other dried fruit**
1 cup apple juice, or variations below
1/4 cup white or brown sugar (can be omitted, see variations below)
1/2 tsp. cinnamon, more or less to taste
1/2 tsp. salt
1/2 cup vegetable oil
1/4 cup sesame seeds or small nut pieces
Preheat oven to 375 (F). Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. Combine all ingredients in bowl and mix well. It should be moist enough to form a ball, without extra liquid. Put mixture in prepared pan(s) and spread evenly. Bake for 30 minutes. Remove from oven and cut into squares while still hot. Wait until the bars cool before trying to remove them from the pan.
Replace apple juice with 1) orange juice 2) a mixture of 1/4 cup molasses and 3/4 cup water 3) 1/4 cup molasses, 2 tablespoons dark rum or flavoring, enough water to make one cup. If you want to up the molasses a bit, you can omit the sugar in the recipe.
*You can make oat flour by putting rolled oats into a blender or food processor and pulverizing them.
**if the fruit is hard, soak it with a bit of water before adding to the mixture. The fruit doesn't soften much in baking. With variation 3, you can use a bit of rum or other flavoring in the soaking water.
Chick Pea Flour Pancakes ("Crepes")
[adapted from Madhur Jaffrey's Vegetarian World of the East
by Madhur Jaffrey
Alfred A. Knopf 1981, ISBN 0-394-40271-5 or ISBN 0-394-74867-0]
This will produce a thinner "eggy" textured pancake much like a crepe. I prefer a savory treatment, with scallions or other flavoring, but sweet is okay, too. Chutneys and relishes can be used to fill these, or a dipping sauce can be made.
Use a nonstick skillet approximately 8 inches in diameter. Bigger or smaller is ok, but yo u will have to adjust the amount of batter you use to correspond. I prefer a 4 inch pancake for snacking.
In making these, you need to move deliberately and quickly. The first few you make may be a little weird, until you get the hang of it.
1 cup chickpea flour (garbonzo bean flour), firmly packed
1/2 teaspoon salt
1/2 teaspoon turmeric (optional)
1/8 to 1/4 teaspoon cayenne pepper (optional)
about 1/4 cup vegetable oil
Sift the chickpea flour into a bowl. Slowly add 1 cup of water , two tablespoons or so at a time. Stir well after each addition of water, breaking up the lumps of flour. Once this is smooth, add ano ther 1/2 cup of water to the mixture, and all of the spices. Stir to mix.
Measure out the oil and place in a small cup near where you will be cooking; place a pastry brush, a teaspoon , and a 1/2 cup* measuring cup there, too. (*The size of the cup depends upon the size of the pancake you will be making. Experiment to find out what produces the size you want.) Have a plate for the finished pancakes ready. Each pancake takes between 5 and 8 minutes to cook. If you have two suitable skillets that will make the process much faster.
Brush the skillet with approximately 1 teaspoon of oil. Let the skillet heat on a medium l ow setting until it is hot. Stir the batter and remove approx. 1/2 cup (or whatever your desired measure turns out to be). Pour this into the skillet. Turn and tilt the skillet to spread the batter to the very edges of the pan* (*If you are making a smaller pancake, you can let it move as far as needed to get a thin cake.) Keep doing this until the batter is evenly distributed and has set. Dribble approximately 1 teaspoon of oil around t he edges of the pancake and another teaspoon on top. (Use less if you are making a smaller pancake.) Cover the skillet and let cook for 5 to 8 minutes; it should be slightly crisp at the edges and bottom. Carefully ease a plastic spatula under the pancake, lift it and place on a plate.
These are best eaten immediately, but you can cover the plate of pancakes with an inverted plate and do the remaining pancakes in order to serve them all at once.
Serve with any chutney, dipping sauce, or condiment that strikes you.
Variation: While pancake is cooking place a small amount of chopped green onion on top.
contributed by Meg Fortino
2 tablespoons bacon grease
2 eggs
1 1/2 cups buttermilk
2 cups self-rising cornmeal (this is corn meal with the
proper proportions of baking soda, baking powder, and salt
already added; you can use regular cornmeal and add the
required other ingredients)
Turn the oven to 425 (F). Put the bacon grease in a 10" iron skillet. Put the skillet into the oven. Meanwhile, combine the eggs and buttermilk. Put the cornmeal into a large bowl. When the bacon grease is melted, pour the grease into the eggs and buttermilk while mixing. Stir the egg/buttermilk/grease mixture into the cornmeal. Pour the cornmeal into the hot skillet and spread it quickly.
Put the skillet into the oven and bake 25 minutes. Immediately remove from the oven and upturn it onto a serving plate.
(If you leave it in the skillet, the good crust gets soggy. I guess if you like gentler cornbread, you can leave it in the skillet. But if you want gentler cornbread, you'll have to put flour in the mix. This is hale-and-hearty cornbread.)
Serve with turnip greens with lots of pot likker and cold buttermilk.
Golden Cake
contributed by JoAnne McCleeary
I use only Bob's Red Mill Stone Ground White Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only one that I have been able to get decent results in adapting wheat recipes to rice.
1 cup white rice flour
3/4 cup sugar
3 tsp Rumford baking powder
1 egg
1/4 cup of softened butter, margarine OK but the butter overcomes the flavor of the rice better than margarine.
1/2 cup of milk
1-2 tsp of vanilla extract
1 tsp of real cider vinegar (be sure you don't use distilled vinegar because it may be from a grain that you don't want)
Sift dry ingredients together. Drop in butter, 1/4 cup of milk, vanilla. Beat for 2 minutes. Add the rest of the milk and eggs. Beat 2 minutes more. Turn into a greased 9 or 10 inch round layer cake pan. Bake for about 30 minutes in a 350 degree oven. Cool and turn out on a plate and frost.
Makes 1 layer. Stays very moist. Will taste wonderful if you haven't had cake in a long time. My family can't tell this one is made from rice.
Hot Fudge Cake
contributed by JoAnne McCleeary
(adapted from Taste of Home magazine)
I use only Bob's Red Mill Stone Ground White Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only one that I have been able to get decent results in adapting wheat recipes to rice.
1 cup rice flour
3/4 cup white sugar
5 Tbsp baking cocoa, divided in half
4 tsp Rumford baking powder
1/4 tsp salt, Don't try this without the salt
1/2 cup milk
2 Tbsp vegetable oil
1-2 tsp vanilla extract
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional, but wonderful
In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan. Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
Yield: 9 servings.
This one is impossible to tell that it's made from rice. I have served it to company with great results.
Pumpkin Bread
[adapted from Going Against the Grain] by Phyllis Potts
contributed by: Tammy Schmidt
1.5 c bean flour
1.5 c rice flour
1.5 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
2 tsp baking soda
3 tsp xanthan gum
2 c pureed cooked or canned pumpkin
1 c honey
1 c corn oil (or other vegetable oil)
1/2 c water
4 eggs
Grease and flour 2 loaf pans. Stir together flour, sugar, baking soda, salt and spices. Stir together pumpkin, corn oil and water, add eggs one at a time. Make a well in center of flour mixture, add pumpkin mixture and stir. Pour into prepared pans and bake for 1 hour at 325F
Rice Flour Pancakes 1
from Eileen Kupstas Soo (firstname.lastname@example.com)
[Adapted from The Joy of Cooking, c. 1967]
Mix then sift:
2 cups rice flour
4 1/2 tsp. double acting baking powder
2 tsp. maple sugar or other sweetener
2 tsp. salt
Beat the mixture while adding:
2 cups milk or milk substitute
Add and barely blend:
1 beaten egg or egg substitute (though be careful — a good binder is needed)
1 tbls. melted butter or margerine
Proceed as for standard pancakes. You may need to be generous when greasing the pan.
Rice Flour Pancakes 2
contributed by JoAnn McCleeary
1 cup of rice flour
1 tsp of Rumford Baking Powder
1 whole egg
1 Tbls oil
1/2 cup milk
1 Tbls vinegar
Heat electric griddle to about 400 degrees (hot). Mix batter well. Bake on one side til bubbly and then flip. These are very moist and stay fresh in the refrigerator for a week or so. They make great sandwiches, pizza crusts, or breakfasts.
Rice/Potato Donuts
contributed by JoAnn McCleeary
1 c. cold mashed potatoes
3 c. rice flour (white, regular grind which is finer than the brown rice
flour found in health food stores)
1/2 c. cornstarch or soy milk powder (not soy bean powder)
1 c. sugar
5 1/2 tsp. Rumford Baking Powder
1/2 tsp. nutmeg
1 1/2 c. milk (or milk substitute)
3 eggs
Beat all this together or mix will by hand. This should be slightly stiffer than cake batter. Let it sit for 15-30 minutes. Fry 1/4 cup or smaller spoonfuls of batter in hot oil, a few at a time until they are good and brown. Check one for doneness by breaking open the first donut to see if it is completely done. Rice flour products are very yucky flavored when they are not completely done, but get too dry if overdone. Drain well and roll in powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered sugar glaze. This make a large batch, but they freeze very well and make a ready snack for someone hungry for a really good donut.
Terrific Belgian Waffles
[adapted from Mother Earth Cookery by Margaret Ritchie ("Just Margaret") <email@example.com>]
1 cup crabapple juice (or substitute)
1 cup leftover vegetable broth
1 cup cooked beans (or sweet potato; see variations)
1/2 cup glutinous rice flour
1/2 cup white rice flour
1/2 cup potato starch
2 Tbl. baking powder
dash of sea salt (or small amount of regular salt)
optional: nuts, such as pecans
Place all ingredients in blender, including the nuts if desired. Heat waffle maker and place batter on hot waffle maker (you can use an ice cream scoop as a measure). The batter will overflow if there is too much, but the waffle will be too dry if you have too little. Do a test run to see how much you will need. Cook the first waffle about 5 minutes; the others should be checked by about 4 minutes. Makes about 8 waffles.
Serve with fresh fruit or dried fruit puree; the author recommends a combination of pumpkin seed butter and rice syrup. The leftovers freeze well and make excellent sandwiches.
Variations: Use part buckwheat flour; use chickpeas and part chickpea flour; use sweet potato in place of beans.
Chestnut Torte
from Eileen Kupstas Soo (firstname.lastname@example.com)
[From The I Hate to Cook Almanac, Peg Bracken c. 197?]
3/4 cup butter
1 cup sugar
4 eggs, whites and yolks separated
1 tbls. rum
2 cups chestnuts (shelled, cooked until tender, then ground fine)
1/4 cup grated almonds, plus 1 tablespoon for preparing pan
1 cup whipping cream
1/2 lb. bitter chocolate
1/2 cup butter
more almonds for decoration
Preheat oven to 350 (F); prepare two 9 inch cake pans by greasing well and sprinkle the tablespoon of ground almonds on this.
Cream butter then gradually add sugar. Beat then add egg yolks. Add rum. Beat egg whites until stiff. Add chestnuts and almonds to butter mixture, beat thoroughly, then fold in egg whites. Pour into two cake pans. Bake 45 minutes at 350(F), then cool.
Whip the whipping cream with a tablespoon or two of sugar (this shouldn't be very sweet. Spread this on bottom layer of cake and place second layer on top.
Melt chocolate and butter together in a double boiler. Beat until thick enough to spread. Cover cake with this and decorate with almonds.
Chocolate Peanut Butter Cookies
[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]
These cookies rated highly with both my husband and my 5 year old niece (who enjoyed making them under supervision)
2 ounces unsweetened baking chocolate
1/2 cup crunchy natural peanut butter*
2/3 cup sugar, or less to taste
2 tablespoons vegetable oil (safflower oil is listed in original recipe)
1 cup rolled oats, uncooked
3/4 cup raisins
1/2 cup non-roasted nuts, chopped **
*you can use commercial peanut butter if allergies permit
**you can use another 1/2 cup raisins instead of the nuts
Melt chocolate and peanut butter together with oil, stirring occasionally. This can be done on the stove over low heat or in the microwave. When well blended, stir in the remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. You may need to use your hand to shape them if the cookies refuse to stick together; this won't matter in the final product. Chill until firm. These should be stored in the refrigerator.
About 2 dozen cookies.
Chocolate Chip Cookies
Contributed by Chris Silker
3/4 cup butter/margarine (I use I Can't Believe It's Not Butter or lightly salted butter)
3/4 cup brown sugar
3/4 cup white sugar
2 tsp gf vanilla (or so - I just kinda dump it in there...) - the powder doesn't work so well
2 eggs (I use pasteurized eggs, so we can eat the dough)
1 cup sweet rice flour (my rice and tapioca flours are from an Oriental market)
1 cup rice flour
1/4 cup tapioca flour
1 tsp baking soda
1 tsp xanthan gum (can decrease this a bit if the dough seems too stiff)
1 cup chocolate chips
Cream butter and sugars. Add vanilla and eggs and mix well. Add dry ingredients and mix well. Add chocolate chips.
Bake for about 10 min at 350F, or until the edges are just starting to turn golden brown. Do NOT overbake. Let sit for a few minutes on the cookie sheet so they can set. These cookies don't warm up well in the microwave - they get a bit crumbly. Also, I tend to bake a pan at a time and keep the rest of the dough in the fridge, as these cookies dry out faster than the traditional kind.
Chocolate Torte — Suggestions from other sources
This is a pointer to a great chocolate torte. It contains only chocolate, butter, and eggs. It is technically a very easy torte to make, it is just "fastidious" (as my husband says). The directions are simple; you just need to follow them precisely. The torte is very rich and keeps well. Serve with very lightly sweetened whipped cream, or with rasberry puree, or with nothing at all.
Chocolate Oblivion Truffle Torte, from The Cake Bible by Rose Levy Beranbaum (William Morrow and Company, New York. c. 1988. ISBN 0-688-04402-6) This is probably in your local library.
Maida Heatter's Book of Great Chocolate Desserts (by Maida Heatter, pub. Alfred A. Knopf, NY 1992. ISBN 0-394-50391-0) has three recipes with no flour. They do contain eggs, nuts, and chocolate. They are Torte Souffle au Chocolat, Torta di Cioccolata, and Sept. 7 Cake.
Glazed Fruit Pie
[from Allergic People Eat Desserts Too! by Eleanor Bentley Milinusic]
contributed by: Tammy Schmidt
Pastry: use one that is suitable for your diet. There are several listed in the book.
- 3 cups of sliced fruit
2 cups fruit
3/4 c water
1/3 c honey
3 T arrowroot
Make a chosen pastry.
Crush 2 cups of fruit and place in a pan with water and honey. Bring to a boil for 2 minutes. Pass through a food strainer. Press down well. (I used a food grinder with good results). Add arrowroot mixed with 1/8 cup of water to the strained mixture. Cook over low heat until thickened (this thickens quickly).
Arrange sliced fruit in pastry. Pour glaze over sliced fruit and chill. May be garnished with frozen drops of soy or nut whipped topping.
I found that there was a lot of glaze left over from this recipe and it makes wonderful jam for my daughter who cannot eat sugar. I made strawberry/banana pie with strawberry glaze. It will work for just about any fruit. You could make a the pies with one type of berry in the pie and a different berry for the glaze.
There is also a terrific brownie recipe in the book.
Hazelnut Cookies
Contributed by Paul Kiesskalt. This is an old German recipe.
500 g pure icing sugar* ( about 1lb. 2oz.)
500 g ground hazelnuts (about 1lb. 2oz.)
10 egg whites
gluten-free flour (if required)
Beat the egg whites until very stiff. Fold in icing sugar. Fold in ground hazelnuts. Drop spoonfuls onto greased baking sheet. Bake for 10 minutes in pre-heated oven at 220 degrees C (425 F). If dough is too thin, add a little gluten-free flour.
*Icing sugar must be labelled "pure" - some icing sugars not labelled pure could contain gluten. [ed. - Icing sugar is known as confectioner's sugar in the US. It usually contains corn starch.]
Melt-in-your-Mouth Shortbread
[adapted from The Food Allergy Cookbook]
1/2 cup cornstarch
1/2 cup icing [confectioner's] sugar
1 cup rice flour
3/4 cup butter
Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 (F) [150 (C)] for 20-25 minutes or until edges are lightly browned.
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Orange Honey Quick Bread
Contributed by Ellen
Dry Ingredients:
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
3/4 cup fine chopped pecans or hazelnuts or walnuts
Wet Ingredients:
2 tablespoons softened butter or margarine
3/4 cup honey
2 egg whites or 1 egg, beaten
3/4 cup orange juice
1+1/2 tablespoon grated orange rind
Mix together the dry ingredients with a wire wisk. Mix the wet ingredients separately, then combine with the dry, and mix well. Pour into a greased medium-size loaf pan. Bake at 325 degrees for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan.
Passover Brownies
From Jewish Cooking in America by Joan Nathan
Alfred A. Knopf, 1994 [ISBN 0-394-58405-8]
3/4 sticks ( = 3/4 cup) unsalted butter or margerine
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds or almond flour
pinch of salt
1) Cream butter and sugar, then mix in egg yolks
2) Melt chocolate over double boiler; cool and add to butter mixture. Add almonds.
3) Beat egg whtes until stiff but not dry. Fold into batter.
Pour into a 9 inch by 9 inch square baking pan. Bake in preheated 350 (F) oven for 45 minutes. Cool and cut.
Peanut Butter Cookies 1
Adapted from Of These Ye May Freely Eat by JoAnn Rachor
1/4 cup honey
2/3 cup peanut butter
1 3/4 cup oat flour*
1/4 cup water
1/4 teaspoon salt
Stir the honey and peanut butter together, then add water and salt. Add oat flour and stir well. Shape into small balls about one inch in diameter. Place on a greased cookie sheet and flatten to about 1/4 inch with a fork, making criss-cross patterns on the cookie. Bake at 350 (F) for about 20 minutes, or until golden brown.
*You can make oat flour by putting rolled oats into a blender or food processor and pulverizing them.
Peanut Butter Cookies 2
Contributed by JoAnn McCleeary
This is the greatest peanut butter cookie recipe that I got from a daycare that needed to use up some government peanut butter. Even my non-gluten-free friends rave!
1 cup peanut butter, smooth or crunchy
1 cup sugar
1 egg
Mix well. Place on ungreased cookie sheet as for cookies, flattening slightly. Place sheet in a 350 degree preheated oven for about 10 minutes. Makes about 1 dozen or so.
Pie Crusts — wheat free
This is a collection of various recipes from various sources
Meringue Shell
3 egg whites, at room temperature
1/8 tsp salt
1/4 tsp. cream of tartar
1/2 cup confectioners' sugar
/4 cup finely chopped nuts (optional)
Preheat oven to 275 (F). Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar and salt until just frothy. Continue to beat while adding the sugar a bit at a time. COntinue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill.
This is best made and filled just prior to eating.
Nut Crust
1 - 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter or margerine, at room temperature
Preheat the over to 400 (F). Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you shoudl have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill.
Crumb Crust
1- 1/2 cups crumbs (wheatfree cookies make good crumbs)
6 tablespoons butter or margerine, at room temperature
Mix the crumbs and butter or margerine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly borwned. Or, chill until firm instead of baking.
Pumpkin Cookies
from Eileen Kupstas Soo (firstname.lastname@example.com)
[adapted from The Food Allergy Cookbook]
1 cup sugar
1/2 cup shortening
1 cup pumpkin
1 tsp. vanilla
1/2 tsp. salt (more or less)
1 cup rice flour
3/4 cup potato flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 cup raisins
1/2 cup nuts (optional)
Cream sugar and shortening; add pumpkin, vanilla, and salt. Sift flours, soda, baking powder and cinnamon. Add to creamed mixture. Fold in raisins and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 (F) [180 (C)] until done, about 10 minutes.
Pumpkin Cookies 2
[From The Allergy Gourmet by Carol Rudoff]
1/2 cup margerine, softened (can use less)
1/4 cup sugar (can use less)
1/4 cup brown sugar
Substitute for 1 egg (I used Ener-G egg replacer)
1/2 cup cooked pumpkin
1 tsp. vanilla
1 cup barley flour (I used 1/2 oat + 1/2 rye flours, but others should work.) (If you use wheat flour, try low gluten flour such as cake flour.)
1-1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/2 cup raisins (optional)
Cream margerine and sugars. Add egg substitute, pumpkin, and vanilla; beat in well. Stir in remaining ingredients until well-blended.
Drop by teaspoonful, about 1 inch apart on greased cookie sheet. These do not spread, so you may want to flatten slightly. It probably doesn't matter, other than aesthetically. Bake 350 (F) for 15 to 18 minutes or until center is set. (These will still look wet in the middle; just make sure they are set.) Makes 40 cookies or so.
Rice or Potato Flour Sponge Cake
from Eileen Kupstas Soo (firstname.lastname@example.com)
[From The Joy of Cooking, c. 1967]
Preheat oven to 350 (oF); flour a 9 inch tube pan (angel food cake pan)
Sift 3 times or more:
3/4 cup potato flour or rice flour
1/2 cup sugar
Beat until light and creamy:
8 egg yolks
Stir these into flour mixture.
Beat until stiff but not dry:
9 egg whites
Fold the egg whites into the flour mixture by hand, gently but rapidly. Bake about 45 minutes (or until done). Cool upside down, as for angel food cake.
Toll House Cookies
[adapted from The Food Allergy Cookbook]
3/4 cup soy flour
1/4 cup potato starch flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup margerine
6 tbls sugar
6 tbls brown sugar
1/2 tsp vanilla
1/4 tsp water
1 egg
Chocolate pieces
1/2 cup chopped nuts
Sift together flours, salt and baking soda. Blend margarine, sugars, vanilla, and water. Beat in egg. Add flour mixture and mix well. Stir in chocolate pieces and nuts. Drop by well-rounded teaspoons onto cookie sheet. Bake 10-12 minutes at 375 (F) [190 (C)].
Milk or Egg Free
Coconut Milk
This is hardly a recipe; just an idea that works.
Canned coconut milk
Thin the coconut milk until you get the consistency you need. About equal water will get a reasonable milk substitute. The coconut taste isn't very strong after cooking, surprisingly enough.
Nut Milk
Yield: 2 cups
This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness.
1 cup + approx. two tabls. almonds (blanched*) or raw cashews
------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water
Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately.
*blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don't filter out so well.
Rice Milk
contributed by Mary
2 cups rice
4 cups water
Rinse rice to clean. Pour 4 cups boiling water over rice and let soak for 1 to 2 hours. Blend 1 cup soaked rice with 2 1/2 cups water (can be cold water). Blend rice to a slurry (not a smooth liquid);pour into a pot and repeat with rest of rice. Bring to a boil and then reduce heat and simmer for 20 minutes. Line colander with nylon tricot or a few layers of cheesecloth. Put bowl under colander and pour rice mix in colander. Another 1 cup of water (or less or more) can be poured over the rice to get out more milk. Press with the back of a spoon, then twist nylon and squeeze out as much milk as possible
This milk is very plain and can be flavored with oil, vanilla, salt, etc.
Ricotta Cheese Substitute
[From The New American Vegetarian Cookbook by Marilyn Diamond]
This can be used to replace ricotta cheesse or other soft cheeses in lasagna, etc.
1 pound firm tofu
1/3 cup olive oil
1/2 tsp ground nutmeg
1/2 tsp seasoned salt or rock salt
Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor. Mash in remaining tofu with a spoon to give the right texture.
Sweetened Condensed Milk Substitute
by Sherree Cook
For one cup of sweetened condensed milk, blend:
3/4 cup Mori-Nu Silken Tofu
1/4 cup honey
Macaroni and "Cheese"
Contributed by Dawn Hyatt; adapted from Vegetarian Times Magazine
14 oz. uncooked elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soymilk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp nutritional yeast
1 tsp. turmeric (optional, see Note 3)
salt (to taste, see Note 2)
2 tbsp dairy-free margarine or canola oil (can be omitted)
Preheat oven to 350 degrees (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, nutritional yeast, turmeric and salt;mix until smooth. In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10.
1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn't baking the dish.
2) If the flavor is not "cheese" like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn't "right"
3) The turmeric is optional. This ingredient makes the dish "look" like real mac and cheese but it changes the flavor. For those who don't mind a "white" mac-n-cheese I would recommend leaving the turmeric out. It looks different but the flavor improvement is wonderful!
Banana "Cream" Pie
from Eileen Kupstas Soo (firstname.lastname@example.com)
This can be varied by adding other things — coconut, etc.
1/2 cup sugar
6 tbls. cornstarch (or substitute other thickner)
1/4 tsp. salt
4 cups nut milk (see recipe above)
OR coconut milk, thinned with water a bit
2 well-beaten eggs or egg substitute in equivalent amount**
1 tsp. vanilla
3 very ripe bananas
Optional: pie shell, cooked and ready to go
Mix the sugar, salt, and cornstarch in the top of a double boiler* until the cornstarch lumps are gone. Slowly add the nut milk, stirring constantly. Stir constantly for 8 to 12 minutes until the mixture begins to thicken. Cover and cook 10 more minutes. Take about one cup of the milk mixture and slowly add to the beaten eggs; you want to avoid cooking the eggs. Now add the egg-milk mixture back into the rest of the milk mixture. Cook 2 more minutes, stirring often. Do not overcook. The mixture will thicken as it cools. Cool slightly then stir to release steam. Add vanilla and stir in well. Let cool until warm to the touch.
If you are making a pie, get out a cooked pie shell. If you are using a bowl, get that out. Alternate layers of sliced bananas and warm mixture, making sure each banana slice is coated. If the bananas aren't coated they turn a yucky purple-gray, but still taste okay. If the bananas are added while the mixture is too hot, they turn tough. If the mixture is too cool, the banana essence doesn't permeate the custard.
*You can substitute a heat-proof bowl over a pot of hot water for
the double boiler; you just need to have a lid that fits for later.
The custard will stick if you do not use a double boiler.
** you can use egg substitute here (ex. Ener-G egg replacer) with adequate results, but the pie won't be quite the same.
Chocolate Pie
Adapted from a recipe on the Mori Nu Tofu container
One pie crust (9 inch)
1-1/2 packages silken tofu (firm or extra firm); this is about 29 ounces
1/2 cup honey, adjust to taste
6 ounces chocolate chips* (a little more than a cup), adjust to taste
— I happen to like more, say, 8 ounces
1/4 cup milk substitute (soy milk or nut milk)
Put tofu, milk, and honey in blender and blend until smooth — this may take be a minute or so. Meanwhile, melt chocolate chips in double boiler or in microwave. Add melted chocolate to tofu mixture in small additions, blending well before adding more. Pour into pie shell and bake at 325 (F) for 30 to 40 minutes, or until set.
* you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you can't get dairy free chocolate chips. The taste will be much more cocoa-like (obviously), which I find I don't care for. I imagine baking chocolate and sugar to taste would work fine, too.
Egg-Free Linzer Torte Bars
Contributed by Kathy Czopek
1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup margarine or butter, soft
1/2 teaspoon ground cinnamon
2/3 cup red raspberry (or other) preserves
Heat oven to 375 (F) degrees. Mix all ingredients except preserves til crumbly. Press 2/3 of mixture int ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbs. Press gently into preserves. Bake 20 to 25 minutes, or til light golden brown. Cool completely; cut into 48 bars.
"Five minute" Chocolate Cake
contributed by: Phoebe Nilsen
1 c. sugar
1 1/2 c. unsifted flour
1/2 t. salt
1/4 c. cocoa
1 t. baking soda
1 T. lemon juice (or 1 tsp. vinegar)
1/3 c. oil
1 t. vanilla
1 c. cold water
Mix ingredients in order given. Pour into ungreased square 8 inch cake pan. Bake in a 350 degree oven for 30-35 minutes.
Frost or serve plain with ice cream. A double recipe is about right for a bundt pan, for a more festive looking cake.
Frozen Fruit Tofulatu
contributed by: Mike Dulin
2 1/2 t Unflavored gelatin
1/8 t Salt
1/2 c Sugar
1 1/4 c Frozen fruit and/or berry juice concentrate, thawed
10 ea (oz) soft tofu or silken tofu, drained
1/4 c Safflower oil
3 T Fresh lemon juice
1/2 t Vanilla extract
Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers, instructions, or freeze in ice cube trays and follow manual instruction as noted above. Makes 2 pints.
Frozen Dessert - 6 variations
[Adapted from Tofu Cookery by Louise Hagler
These are basic recipes that can then be flavored as described in the options, below. For all of these, the directions are to blend the ingredients until smooth and creamy, then freeze in a home hand-operated or electric ice cream maker, using the machine's instructions.
Carob Honey
2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
1 cup honey
1 cup oil
6 Tbsp. carob
3 Tbsp. vanilla
2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 cup oil
1/2 cup cocoa powder
2 Tbsp. vanilla
Banana Honey
2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
5 ripe bananas
3/4 cup oil
3 Tbsp. vanilla
2/3 cup honey
2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 1/3 cups oil
1/4 cups fresh lemon juice
2 (20 oz.) pkgs. frozen unsweetened strawberries
2 Tbs. vanilla
The following 2 variations are close to the above, but have slightly different proportions.
2 lbs. soft tofu (silken works well)
1 1/3 cup soy milk
2 cups sugar
1 1/3 cups oil
1/4 cup fresh lemon juice
2 Tbsp. vanilla
2 (20 oz.) cans unsweetened crushed pineapple with syrup (reserve 2/3 cup drained pineapple to stir in before freezing)
Mix, then marinate in the refrigerator for about 1 hour:
8 medium peaches, peeled and chopped (this should be about 1 quart)
the juice of 2 lemons
1 cup sugar
Combine with:
1 1/2 lbs. soft tofu (silken works well)
3 cups soy milk
1 1/4 cups sugar
4 Tbsp. vanilla
1/2 tsp. salt
Granita de Limone (Sicilian Lemon Ice)
Contributed by Joel Ehrlich
4 servings
4 lemons
1/2 cup granulated sugar
1 cup cold water
Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow (drop-by-drop) process.
Add the sugar the next morning. Mix very well with a wooden spoon until the sugar is completely dissolved. Pour into a tin or aluminum pan. Place the pan in the freezer. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour. Remove the pan from the freezer. Cut the ice into pieces with a knife. Place the ice pieces in an ice crusher (or into a blender running at low speed). The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
Transfer to individual serving glasses.
MFK Fisher's War Cake
[adapted from How to Cook a Wolf by MFK Fisher]
2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
Sift these together.
1/2 cup shortening
1 teaspoon cinnamon
1 teaspoon other spices (cloves, mace, ginger..)
1 cup chopped raisins or other dried fruit (prunes, figs, etc.)
1 cup sugar, white or brown
1 cup water (note: you can substitute coffee for part of the water)
Put these ingredients in a pan and bring to a boil. Cook five minutes. Cool thoroughly. Add the sifted dry ingredients and mix well. Bake 45 minutes or until done in a greased loaf pan in a 325 to 350 (F) oven.
MFK Fisher's Tomato Soup Cake
[adapted from How to Cook a Wolf by MFK Fisher]
3 tablespoons butter or shortening
1 cup sugar
1 teaspoon baking soda
1 can tomato soup ( about 15 ounces?)
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg, ginger, cloves mixed
1 1/2 cup raisins, nuts, chopped figs, what you will
Cream butter, add the sugar, and blend thoroughly, Add the baking soda to the soup, stirring well, and add this alternately to the first mixture with the flour and spices sifted together. Stir well, and bake in a pan or loaf tin at 325 (F)
Lemon Pie
[from the Ener-G Egg Replacer box]
1/4 cup Ener-G Egg replacer* or equivalent of two eggs
1 cup sugar
1/4 teaspoon salt (optional)
1 - 1/2 cups hot water
1/3 cup fresh lemon juice
2 tablespoons grated lemon rind
1 baked 9 inch pie shell
In double boiler, combine egg replacer, sugar and salt. Stir with until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving.
*This is a product made of potato starch and calcium carbonate, mainly. You can probably substitute corn starch or arrow root starch in quantity to equal two eggs.
Pumpkin Pie
contributed by: Eileen Kupstas Soo (firstname.lastname@example.com)
Note: This is an acceptable substitute for pie filling. I like it fine. My husband likes it ok, but says it tastes "nuttier" than the regular pumpkin pie. I haven't tried it on anyone outside the family :-) I'm working on the recipe still — I'll update this if I have a real breakthrough!
pie crust for 9 inch pie
1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*
* or your favorite pie spices; use a bit more than you normally would since the tofu is bland.
Unflavored gelatin powder or other jelling agent (agar agar, etc.)
— enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute
Preheat oven to 350 (F). Put pumpkin and tofu in a blender and blend until no little tofu lumps remain. You may need to do this in two batches.
Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now.
Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.
Pumpkin Pie 2
Contributed by Gail Lewis
This is a no-bake version that uses unflavored gelatin as a thickener instead of cornstarch.
1 envelope unflavored gelatin
1/3 cup water
2/3 cup dairyfree milk substitute (your choice, we use farmrich)
2 cups (1 can) pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon sal
I let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9" prebaked or graham cracker crust. Then refrigerate for a couple hours. My husband's the one with the allergy, but I actually prefer this version to the traditional. We've also used the gelatin approach for a chocolate pudding pie free of dairy and eggs.
Raisin Snack Cake
[adapted from The I Hate to Cook Book by Peg Bracken]
1 cup raisins
2 cups water
1/2 cup margerine
1-3/4 cups flour (See note)
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon (or more)
1/2 tsp. nutmeg (or more)
1 tsp. vanilla
1/2 tsp. ginger (or more)
Chopped nuts
Using a saucepan big enough to be the mixing bowl, boil the raisins in the water for 10 minutes. Let cool. Add everything else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F). If you use a loaf pan, bake 55 minutes, same temp.
Note: I make this with rye flour, due to allergies, and it works fine, too. The texture is a bit crumblier, but the taste is unaffected.
Measurement Conversion Information for non-US folk
These are the bare basics to get you rolling. For more detailed information see
rec.food.cooking FAQ — US site, or
rec.food.cooking FAQ — UK site
Liquid Measures
1 cup = 8 fluid ounces = 250 ml.
1 tablespoon = 1/2 fluid ounce = 16 ml.
1 teaspoon = 1/6 fluid ounce = 5-1/3 ml.
16 tablespoons = 1 cup
3 teaspoons = 1 tablespoon
Dry Measures — Very Approximate
Whole grain flour 1 cup = 170 grams
White wheat flour 1 cup = 140 grams
Baking powder , 1 tablespoon = 15 grams
Baking soda, 1 tablespoon = 15 grams
Vanilla, 1 tablespoon = 12 grams
Salt, 1 teaspoon = 7 grams
Rolled oats 1 cup = 90 grams
Sugar white granulated 1 cup = 200 grams
Sugar brown 1 cup packed = 200 grams
Raisins one cup = 150 grams
Sesame seeds one cup = 135 grams
Chopped nuts one cup = 160 grams
Egg sizes — Large is the US standard for cooking
Egg (US, graded size "large") = 1.5 fluid ounces = 1.75 ounces without shell =
50 grams without shell
Egg whites (US, graded size "large" ) = 1 egg white = 2 tablespoons = 32ml = 30 grams
Egg yolks (US, graded size "large") = 1 egg yolk = 1 tablespoon = 16ml = 20 grams
Solid fats (butter, cheese, shortening, margerine, lard)
8 tablespoons = 4 ounces = 1/4 pound = 115 grams
Butter 1 stick = 8 tablespoons = 4 ounces = 1/4 pound = 115 grams
250 (F) = 120 (C) = very slow
200 (F) = 150 (C) = slow
325 (F) = 165 (C) = moderately slow
350 (F) = 180 (C) = moderate
375 (F) = 190 (C) = moderately hot
400 (F) = 200 (C) = hot
450 (F) = 230 (C) = very hot
|FAQ home
|general info 1/2
|general info 2/2


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From industry opinion, the best iPad accessories to buy at launch, and even looking ahead to the iPad 2.0, this is your number one stop for all things iPad
At long last, the iPad is in the to the UK and we can finally get to grips with Apple's 'revolutionary' tablet device.
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Get all those important details from the iPad launch
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T3's Duncan Bell on whether this is the tablet to cure all our ills
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Video: Is the iPad an ultimate music making gadget?
T3's Chris Smith finds out if the tablet has serious audio appeal
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iPhone apps to load up onto your Apple tablet pronto
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iPad 2.0: What's next for the Apple tablet?
How the next generation of the Apple tablet could take shape


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In the drama of the runaway general, don't forget Pakistan
On a visit to Pakistan in April, two comments stayed in my mind, encapsulating the Pakistani view of the U.S. strategy in Afghanistan. One was from a political analyst in Islamabad, which stood out for the unusualness of the imagery. "Obama," she said, "has tried to put his feet in both boats." The other was from a senior serving officer, who appeared to be giving a personal opinion rather than reading from the script prepared for more official briefings. "The Pashtun areas (of Afghanistan) are slipping out of the hands of ISAF and NATO, and everybody knows it," he said.
The Rolling Stone profile of General Stanley McChrystal - the drama aside of firing a top commander in wartime - is remarkable in the extent to which it plays up a similar assessment of the war in Afghanistan.
"Even those who support McChrystal and his strategy of counterinsurgency know that whatever the general manages to accomplish in Afghanistan, it's going to look more like Vietnam than Desert Storm," it says. "It's not going to look like a win, smell like a win or taste like a win," it quotes Major General Bill Mayville, chief of operations for McChrystal, as saying. "This is going to end in an argument."
In that context, McChrystal's departure, and the very public washing of dirty linen over the conduct of the war, is unlikely to change the working assumptions Pakistan has about Afghanistan, and in consequence its policy decisions. And given that Pakistan (nuclear-armed, population 170 million, base for al Qaeda and many other militant groups) is a bigger strategic nightmare for the United States than Afghanistan if it goes wrong, those policy decisions may well count for far more than the fate of a single general.
True, McChrystal had a tendency to say in public what others said in private. His leaked assessment of the Afghan war last year was one of the first official U.S. documents to note that "increasing Indian influence in Afghanistan is likely to exacerbate regional tensions and encourage Pakistani counter-measures in Afghanistan or India." But him saying that, and indeed for that matter U.S. Special Representative Richard Holbrooke's insistence that he will never mention the word "Kashmir", do not change the underlying dynamic. The Pakistan Army defines its policies according to its perception of a threat from India – and, to keep the time frame in perspective, has done so since 1947 – and that is not going to change overnight. Many analysts, most recently in this RAND Corporation report, argue that Pakistan and its Inter-Services Intelligence (ISI) agency will continue to rely on militant proxies it once cultivated to counter India both in Kashmir and in Afghanistan. Its willingness to help prod the Afghan Taliban into peace talks is seen as at least partly dependent on a reduction of Indian influence in Afghanistan. So this week's talks between the foreign secretaries and interior ministers of India and Pakistan in Islamabad could ultimately prove to be a more significant turning point – or more precisely, given these things move so slowly, the glimmer of a turning point in the distance.
McChrystal was also one of the first to play up publicly the possibility of reconciliation with the Taliban, telling the Financial Times in an interview before the London conference on Afghanistan in January that all Afghans could play a role in the future of the country. But that view has now been echoed by Holbrooke, and the suggestion that the United States might have to negotiate a settlement with its enemies is no longer condemned as heresy in the way it once was.
Arguably the sudden departure of British envoy to Afghanistan and Pakistan Sherard Cowper-Coles this week will have a bigger impact on the chances of negotiating a settlement. The British tend to punch above their weight in South Asian diplomacy, and Cowper-Coles, a former ambassador to Saudi Arabia who was believed to favour talks with the Taliban, was well placed to try to find a way towards a settlement.
But in any case, it is hard to see how McChrystal's departure could lead to any real change in policy – even if President Barack Obama had wanted to use it as an opportunity to change course. (In the event, Obama said there would be no change in policy and signalled continuity by naming General David Petraeus, head of the U.S. Central Command, to replace McChrystal.) Scroll back to last year's lengthy review of the Afghan war to remember quite how limited the U.S. policy choices were in Afghanistan. At least one of the arguments put forward was the domino theory – that if Afghanistan were allowed to descend into chaos, Pakistan would follow. So far there is no real sign of Washington resolving that conundrum – that its troops are in Afghanistan while al Qaeda, and the bigger strategic threat from state collapse, are in Pakistan.
Nor indeed has the Obama administration really resolved the contradictions inherent in the idea of fighting insurgents enough to bring them to the negotiating table. As Henry Kissinger said of the Vietnam War, "The effort required to bring about a compromise was indistinguishable from the requirements of victory—as the administration in which I served had to learn from bitter experience."
But none of these many contradictions - from Pakistan's role as an ambivalent ally to its long-standing rivalry with India to the ground realities of Afghanistan – were ever going to be resolved by bringing in a popular commander. With McChrystal's departure, the currents and cross-currents of Pakistan's own battle with Islamist militants remain.
And as some analysts argued during the strategic review, the United States had to build up its troops in Afghanistan to show it was serious and keep the pressure on Pakistan to tackle militants on its own territory. At the same time, these troops would try to avoid inflaming the situation by following a counter-insurgency (COIN) strategy aimed at winning hearts and minds rather than fighting insurgents. In that reading of U.S. policy, the underlying fundamentals of the situation across Afghanistan and Pakistan – far more than the commander on the ground – defined the strategy.
So back to balancing your feet in both boats…


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Kane County
• A resident of the 2N200 block of Francis Road near Maple Park reported an unauthorized debit card purchase of $756 at noon Saturday, according to a sheriff's report. The purchase was to be shipped to a store in Stanford, Fla.
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• Antonio de Jesus Gonzalez, 20, of the 10N200 block of Muirhead Road, Elgin, was charged with illegal consumption of alcohol and possession of drug paraphernalia after a disturbance at 2:35 a.m. Aug. 10 in the 10N200 block of Muirhead Road, according to a sheriff's report.
• Someone dented the passenger's-side quarter panel on a 2013 Ford Fiesta on the 1200 block of St. Charles Street near Elgin between 10 a.m. and 2 p.m. Aug. 8, causing an estimated $1,000 damage, according to a sheriff's report.


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Google+ App Goes Live in iTunes App Store
It's been only three weeks since the launch of Google+ and already iPhone users with a social bent are smiling. Google yesterday rolled out an iOS version of its Google+ app in the iTunes App Store.
The free app is almost identical to the Android version and allows users to create and post to their "Circles," chat in a "Huddle" and view their photos, streams and profiles.
Some users who downloaded the app early yesterday complained the app was buggy. The company later confirmed that a test version of the Google+ app for iOS had accidentally been released and it has since released an update that fixes most of the glitches.
Google+ has seen mixed reviews as a Facebook rival, but it appears to be doing better than past attempts by Google (re: Google Buzz). During the company's earnings call last week, Google CEO Larry Page said the service already has amassed over 10 million users with more than 1 billion pieces of content shared daily.


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Worthy Christian News » Christian Persecution » Christian Persecution - Asia » Two Christians arrested in Savannakhet province in southern Laos
Two Christians arrested in Savannakhet province in southern Laos
The Government is trying to stem growing evangelization according to human rights group
By Dan Wooding
Founder of ASSIST Ministries
DEPONE, LAOS (ANS) — Two Protestant Christians have been arrested in southern Laos to stop them from pursuing their evangelization work, according to the Lao Human Rights Movement (LHRM), which is critical of Vientiane's Communist regime.
In a story published by AsiaNews (www.asianews.it), the two men — A-Kouam, 60, and A-Vieng, 35 — were taken into custody on August 11 and are being held in Depone in the southern province of Savannakhet.
The AsiaNews story says, "According to reliable sources cited by the LHRM, 'the arrest and imprisonment of the two Christian men is meant to stop the spreading of the Christian religion, especially among religious minorities'.
"The Paris-based LHRM lamented the fact that in Laos 'freedom of religion is still very limited and religious minorities are victims of intimidation, threats, arrests and violence, both physical and moral.'"
In the last few years dozens of Protestants have been arrested in Laos. The Catholic Church has also been subjected to heavy-handed controls.
The story continued by saying, "Fear among Lao Communist officials that they might lose support in the population explains the anti-Christian repression at a time when more and more people are starting to question the party's ideology.
"According to Christian organizations operating in the country, Christian Churches are growing in number despite the campaigns of persecution.
"Since 1975 Laos has been governed by the Pathet Lao, the Lao Communist Party. Following its takeover all foreign missionaries were expelled and religion was persecuted.
"Since 1991, it implemented what it has called "centralized democracy" under the leadership of the Revolutionary Party of the Lao People (the latest version of the Pathet Lao).
"Despite greater economic opening in the last few years, the party's hold on society and religion has remained very tight."


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Interesting ideas guys. But a few myths too. Not all attendees of CVHS are affluent. And they never needed to pay to play before, so what's creating the excessive debt now?
Fundraisers - what a great idea. Guess that's why they started The Eagle Foundation over 10 years ago. Today they pay a king's ransom for the part-time executive director to do pretty little except get parents to do the fundraisers for their kids' schools themselves. She does nothing about sponsorships (a usual gimic of fundraisers), nothing with an appeal to alumni for contributions, etc.
CV needs to start really looking at where their money is going and what is worth the fee!
Perhaps they are thinking that the state's residents finally wised up and realized he's an opportunist who will promise the world and deliver far, far less. Remember the commitment to PA he promoted while living in VA and maintaining a ghost home in PA to be technically compliant?
My guess - they realize the state didn't want him, so are asking what would make the country think they really could know him better and that he's the best answer to Obama's "another four years" chant.
Great article Heather, and great points you made. I'm a '77 grad of CVHS. I agree that there are many ways in which improvements can be made. But there is one aspect that seems to be flying under the radar. The Eagle Foundation. The Foundation has been in existance for some time, but the proceeds of its efforts are nothing to be proud of. Why isn't the district looking to this option as one which could be more helpful? From the 2010 990 filing (public info on Guidestar.org), it appears they are paying $130K for a 3 day/week director. That's a lot of money to pay someone who barely raises double her salary.
The district and its demographics have changed over the years. The needs exist now moreso in ways they never did before. Why isn't the foundation taking a more active role in trying to address the problem?
Ms. Gabrielson has had it easy for the past 10+ years - isn't it time she be held accountable for bringing in what she's been hired to do? If she can't, there are many of us out here who would love the chance.
An apology to the Paterno family? What good would that do? It would certainly help to fan the fires of those who believe Paterno should not have been fired. If the board believes they took appropriate steps to manage the situation, then apologizing for their actions now will only serve to open the floodgates to questioning of all their actions. Do they have the courage of their convictions or not.
Aside from that, I believe one of the final straws on the camel's back of Paterno's firing was his blatent arrogance when he informed the public that he had decided when he would retire and it wasn't really for the board to decide. He worked for them. What other employee is allowed those type of liberties?
Sure, why not rename the stadium after Paterno. And while you're at it, rename the locker room "Sandusky's Place." Let the man rest in peace. If his contributions were so monumental, allow them to be his legacy. One who leaves a legacy does not have to have one created for him.
Don't you just hate it when the truth comes out?
While there was clearly a cover-up at PSU, there could well have been one in the AG's office as well. Let's not forget that the AG wouldn't personally do all the "detective" and research type work involved with a case of this type. He had several of his minions working in the child abuse unit. The one member of that unit I know has thought himself to be above the law for years. He didn't start out that way, so he had to have learned the attitude/behavior somewhere. Corbett's' hands may well be dirty, but then so are the hands of those who worked under his direction and considered themselves to be invincible. If you're going for one, you have to go for them all. And good riddence to the careers and public respect of each and every one of them!
Perhaps a key to the solution is in one word - COLLABORATION! For years non-profits have been begged, cajoled, and threatened to collaborate or else. Time the threat was taken seriously.
These kids need and deserve services, I agree. But where I veer away is in the "need" for multiple organizations doing the same things. How many arts programs are out there tracking their results? Can any of them verify the impact of their program on their kids for 1, 3 or 5 years?
Organizations need operating expenses? If you need operating expenses, how likely are the programs you're working to implement going to go on? And how many of these groups crying poverty have been audited to verify need? Rose Lehrman needs operating support - gimme a break! What about the tried and true programs like Big Brothers Big Sisters or Salvation Army. They each need $1500 - $1000 per kid, but how many other programs are serving the same kids and need their $1500 - $1000 too?
Times are tough - work together people. Instead of crying the blues, put your energy into creative solutions!
I'm with LeRoy - if you can't manage your own, seemingly meager funds, pay your bills, and be a CONTRIBUTING citizen vs. a leech on the system, what on earth would possess anyone to think she has the desire, much less the capacity to balance a city budget?
Someone needs to buy her a roll of electrical tape for the holidays, put a piece across her mouth daily, and lock her in her tower. There she can make faces and gestures to the little people below and ride out her term where "I've still got the power and my authority,' until the city can elect someone competent.
Good question - but wouldn't five years of rent abatement qualify here? Dauphin County property records show she was "paying" on the taxpayers' backs for at least five years.
I appreciate your loyalty to your neighbor, and supposed friend. But humble? Hardly. I've been put in the position of having to try to interact with him and one of his son's. When you establish a protocol for coming near you, when you believe that you are above and entitled to more than the "little people" you are hardly humble.
With fame, sadly, often comes the sacrifice of humility and perspective. When Joe quit trying to build a team of honorable, educated young men and got caught up in his own PR machine his humility went out the door. When his objectives to break every coaching record and to exceed all accomplishments so that his name lived on in infamy, he sacrificed his humility, his integrity, and his perspective on what people were entrusting him to do - to help build future generations, and to protect the lives with whom he had been entrusted. That includes more than those he'd paid a handsome incentive to join his team. He sacrificed it all for greed and personal agrandizement. In the process, he became a mouse, not more of a man.
Junkyard, not all people who believe your beloved JoePa couldn, and should, have done better are not haters. We're just not willing to be blindly loyal to someone who is human, rather than raising him to the status of diety that he has long appeared to believe he was entitled to, and the diety status that so many PSU followers seem to feel he deserved.
None of us are perfect. Not you; not me. Simply asked, if even on of the kids, allegedly abused (see, some of us are capable of acknowledging innocent until proven guilty) were yours, would your perspective on JoePa remain the same?
Where are her supporters now? Great question. First, I'm sure Mr. Ellison is still in the background somewhere relishing in the scads of bucks his involvement with the "May-or" and her "Sit-tee" brought into his firm. Corky is no doubt trying to desperately hang on to the press time his involvement with her as brought. He hasn't been so visable in the years since Bruce Bond disappeared. Then there are the scores of folks brought in to vote as a result of her transportation vehicles and bull horns sent to mobilize her supporters who were home all morning and afternoon on voting day. Gotta give her credit - appeal to the welfare and crack crowds, give them free transportation, and who knows what else they were promised, and you can get lots of bang for your transportation buck.
Before election day, Mayor "I've still got my power" Thompson was a bully, a roadblock and a known racist. She had run the LoveShip into the ground, received a ridiculous amount of rent abatement bucks, and apparently failed to live up to her responsibilities to her beloved city by paying the taxes that are used to pay her to sit high atop her ivory tower, adorned with multiple sized strings of pearls. She's the same Linda who was so difficult to deal with as head of city council, and who opposed anything and everything attempted by the previous administration. If her supporters are smart, they'll crawl back under the rocks they were hiding on before jumping on her coattails.
Love it - great idea! And Mr. Miller should love it too!
I agree - WOW! Okay, first, she is surprised?? Foreclosure does not happen in secret meetings in back alleys. Properties being foreclosed on are served notice by the sheriff's office, there is notice posted on the property door and/or windows. Since there is no notice posted, I can only assume she removed it. Legal? Hmm...
Next, a good faith effort to pay your taxes. Does she feel entitled to special dispensations because of "I've still got my power"? Wish I had thought of that type of response when I lived in the city and my tax bill came through. My starts, I lived on North Second Street and my bill was over twice hers. I was not making $80K for sitting on my ba-donk-a-donk and making faces at the little people below me on the street. Perhaps, though, that is where the money for her faux pearls came from. Anyone else notice that after the slam she got for being in the boat with National Guard escort during the flood with her classic "pearls" front and center, she then switched to those God-awful dangling earrings that give her ear lobes that look to be almost as long as her face? But I digress..
LT came into office "ready to take charge" from day one. I realize no one ever defined when day one would be. Now she's not paying her bills, living high on the hog at the Hilton? No doubt, also being escorted by her security patrol as she crosses the street.
Harrisburgers, you have my sympathy. I consider myself lucky to have gotten out when I did!
we can't forget my personal favorite - "red up." or "outen the lights."
Aah, another defensive play by an "innocent" man.
Bet you're loving the media attention Scott. Like father, like son.
Stay home - hit the school where they pay attention, in their checkbooks. Going to the game will only serve to reinforce that regardless of what the officials do, its okay cause they still have football. Stay home and the countless dollars lost on parking fees, hot dogs and beer will send a much larger message than any protest, band wearing, or any other show of position.


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eBook Category: Humor/Mainstream
eBook Description: During the last part of October of this year, 2006, we had a tremendous amount of rain over a period of a week, twenty inches or so. During much of that time the satellite for my computer couldn't be contacted so I wasn't able to get on line. Still, I can't stay away from my computer. I finished up my last novel, Warp Point then began looking through some old files I had kept that were in a different word processing program. I had never been able to access them before, but while fooling around, I finally found the right key. The result? I discovered a few of my long lost humorous stories, plus a little vignette on psi ability. They've never been published. All the material I found which I thought readers might enjoy is in the collection here. I have to admit, I got some laugh-out-loud responses from my wife, Betty. I also had to get her permission before publishing one story-but that's getting ahead of myself. Besides, if you're like me, you're wanting the author to quit babbling so you can get on with the reading. So here are the stories. I hope you enjoy them.
eBook Publisher: Double Dragon Publishing/Double Dragon eBooks, Published: Double Dragon Publishing Inc., 2006
Fictionwise Release Date: November 2006
27 Reader Ratings:
A steel-trap mind is a wonderful thing to have and isn't given to just everybody so I'm happy that I've been blessed with one. Ever since I was young I've had a good memory. I still have, but I have to admit; nowadays it needs to be supplemented by a list or two. Just simple lists, mind you. That steel-trap mind of mine is still largely intact.
The other day I made a list for my day's activities. Go to the grocery store. Take out trash. Stop at post office and mail package. Come home. That last item really wasn't necessary but it never hurts to play it safe is what I always say. Before leaving, I looked at the list. Shucks, I thought, only four items. No sense cluttering up my pockets with a list of only four items. I left it lying on the counter.
As soon as I was finished going to the library to drop off a book, which I forgot because it wasn't on my list, although I swear I thought it was, I got my second item accomplished, which was to go by the bookstore where I bought a couple of books, but somehow didn't remember them as being the books I had originally intended to buy but they looked like pretty good reading so I bought them anyway. After that, of course I got a haircut, thus completing the three main items on my list. The fourth I remembered clearly, go home and I did, making only two wrong turns and forgetting that blasted new stop sign at the country road again. Fortunately the other drivers slowed down when they saw me coming. I'm sure they recognized the famous local author and Christmas tree farmer and wanted to get a good look at me. But no matter when my wife Betty is with me, she tells me it's because they never know which way I'm going to turn, but I'm sure she's just kidding and I always ignore those kind of remarks.
Anyway, I got back home and was feeling proud of myself for remembering all the items on my list, then as soon as I got through the door Betty asked if I had remembered to mail her package. I said of course I did, wasn't it on the list? She said that's no guarantee when you leave your list. I remembered the list, I said. No you didn't, she said, I see the package right there on your desk.