Showing posts with label Aunt Dooey Says. Show all posts
Showing posts with label Aunt Dooey Says. Show all posts

Saturday, August 20, 2011

Aunt Dooey Says....Is Distilled Water Good for You

Below are the articles I found on the healthfulness of drinking
distilled water...makes me want to drink it all the time:


Distilled Water versus Mineral, Carbon Filtered, and Reverse Osmosis Waterby Ron Kennedy, M.D., Santa Rosa, CA

There is circulating a point of view about distilled water,
undoubtedly promulgated by producers and sellers of mineral water.
This point of view is that water should be mineralized in order to
have health benefits and that distilled water somehow leaches out
minerals from the body.
 
To understand the truth about this matter one must know a little about
mineral chemistry in living systems. In order for a mineral to be of
any use to the body it must be presented in a form in which it can be
used. That form involves an association with an organic (carbon based)
molecule. Carbon based molecules are to be found in living systems,
and are not found in the ground which is where mineral water comes
from. Water from the ground comes with minerals alright, but these
minerals are in salt form. When salt is presented to the body (with
rare exceptions such as sodium chloride) it must be either stored or
excreted. A good example is CaCO3 (calcium carbonate). Carbonate is
not a sufficiently complex organic molecule and therefore cannot
properly contribute its calcium to living systems. The calcium comes
out instead in ionic form (with a positive charge) and precipitates by
forming other salts. Common locations for precipitation of calcium are
the lens of the eye (cataracts), the kidneys (kidney stones) and the
walls of arteries (arteriosclerosis). Unbound minerals must be
excreted, which is extra work for the kidneys) or stored. This makes
dust of the argument that healthy water is mineralized, and dust is of
course the source of minerals in mineral water.
 
Incidentally, CaCO3 comes from lime stone and comprises the bulk of
most calcium supplements, including that in “calcium enriched orange
juice.” If you want cataracts, kidney stones, and arteriosclerosis, be
sure to eat and drink “calcium enriched” foods.
 
Now as to the argument that distilled water leaches out minerals. This
is true, and this is exactly what we want it to do. The minerals it
leaches out are of the unusable, ionic form and we want these to leave
the body rather than be deposited and cause disease. Distilled water
does not leach out significant amounts of biologically available
minerals because these are quickly taken up by the body on an as
needed basis. If they are present in excess then they are filtered
through the kidneys and this is exactly what needs to happen with all
things which are in excess in the circulation. Distilled water
cleanses the body through promoting healthy kidney function.
 
Finally, if mineral water is not a good source of biologically
available minerals, then what is? Think about it. Minerals are present
in the ground and must be biologically bound in order to be used by
the body. Where would that come from? Plants, or course! Your mineral
source should be plants not water. The purpose of water is to cleanse
the body. To do the best job of that, it must be free of everything
else. Only distilled water fits that bill.
 
As to carbon filtered and reverse osmosis water, these are better
solutions than tap water or mineral water, however they still fall far
short of the standard set by distilled water.
 
Nature knows best and nature supplies distilled water in the form of
rain. However, rain water is no longer pure due to atmospheric
pollution. The only remaining option is for us to distill our own
water. To that end, I have found no equal of the WaterWise 9000 for up
to five people in a home or office.
 
If you would like to read more I recommend two books: The Truth About
Water and Your Body’s many Cries For Water.
 
 
 
 
The Importance of Pure Water:Only oxygen is more essential than water in sustaining the life of all
living organisms. Human beings can live for several weeks without
food, but only a few days without water. The quality of your tissues,
their performance, and their resistance to disease and injury are
linked to the quality and quantity of water you drink. Experts agree
that in order to maintain optimum health one needs to drink 8-10
glasses of water per day. The daily cleansing of wastes from each
cell, the flushing of the alimentary canal and the purifying of the
blood are all dependent on our water consumption.
 
The Present Condition of Water:
Most people get their water from the household tap.
This water originates from lakes, rivers, streams, and underground
sources. The majority of water goes through a cleaning system at a
local water treatment plant. However, many harmful pollutants and
water borne diseases are present in the finished treated water
 
Fifty percent of the US population uses water that, in part, is made
up of recently discharged wastewater. And like the treatments for
drinking water, wastewater treatments do not remove many of the toxic
substances. Prevention Magazine
 
According to scientists from the World Health Organization (WHO) and
the National Cancer Institute (NCI), it has been estimated that
between 60 to 80 percent of all cancer is caused by chemicals in the
air we breathe, the food we eat, and the water we drink. The NCI
expressed concern over 20 years ago that increases in carcinogens in
water and our inability to remove them could result in serious
exposure of the general population.
 
What is distilled water?
Distilled water is water which has been heated to the boiling point so
that impurities are separated from the water which itself becomes
vapor or steam. It is then condensed back into pure liquid form. The
impurities remain in the residue which is simply thrown away.
Distilled water contains no solids, minerals or trace elements, and
has no taste. Distillation removes the debris, bacteria, and other
contaminants.
 
Distilled Water and Your Health:
“Do I need to tell you why drinking plenty of good quality water is as
essential to health as eating properly? In a nutshell: one of the main
activities of the body’s self-healing system is filtration of the
blood, a job performed mostly by the kidneys which a little help from
the mechanism of perspiration. Kidneys are such efficient, compact
and miraculous filters that they put to shame the dialysis machines
used the maintain the patients with renal failure. T he heart, blood,
and kidneys are a single functional unit the constantly cleanses and
purifies itself, removing all the toxic wastes of metabolism and the
breakdown products of harmful substances that get onto our bodies one
way or another. This purification system can operate efficiently only
if the volume of water flowing through it is sufficient to carry away
the waste. Further, as good quality steam distilled water enters the
body, it has the ability to pick-up mineral deposits accumulated in
cells, joints, artery walls, or wherever such deposits occur and begin
to carry them out. Gallstones and kidney stores then decrease, and it
also lessens arthritic pain as joints become more supple and movable.”
Dr. Andrew Weil, Natural Health, Natural Medicine
 
What about minerals?
There are two forms of minerals, organic and inorganic. Inorganic
minerals refers to non-vegetable or non-animal matter, i.e. not
living. This includes carbonate and lime compounds, calcium, iron and
magnesium. Because these components are non-living, our bodies can no
make use of these minerals and our cells reject them. The result of
ingesting these minerals is an accumulation of debris in our bodies.
Organic minerals living and are found in vegetables, fruit, seeds,
grains, meats, and nuts. These are easily assimilated by our cells and
are essential for good health. If your rely on water as the source of
your required minerals, you are sadly lacking. T he minerals in water
are inorganic, and the body cannot make use of them. The body
continually assimilates the much needed minerals from the food we eat.
 
Does distilled water rob the body of essential minerals?
No, this is physiologically impossible. Some have been lead to
believe that because distilled water is so pure, it will leach healthy
minerals and trace elements from the body. In our bodies distilled
water cleans out our impurities and replenishes the essential nutrient
required for human life: pure, clean, healthy water. Our cells use
the organic minerals for body growth and maintenance; however, the
impurities that the body cannot make us of are flushed out with
distilled water. Distilled water flushes out all the inorganic
minerals and pollutants which would otherwise be retained in the body
and accumulate in vital organs such as the liver, kidneys, and
intestines. These minerals and pollutants are gradually increased by
drinking impure water. A continuous or prolonged exposure to these
minerals and pollutants may cause carcinogens to form within tissues.
The cancer may only manifest itself months, years or even decades
after such contacts have ceased. And often the causative agents may
have totally disappeared from the tissues.
 
Distilled Water and Disease:
It has become apparent that pollution and contamination exist within
our drinking water. With the amount of sewage dumped into drinking
water sources, many water borne diseases are present in the so-called
“treated” drinking water. This leaves our bodies vulnerable to
infection and disease.
 
The viruses of major concern in relation to drinking water are those
of intestinal origin, excreted by infected animals or humans, which
reach water sources by way of the soils unlimited potential for
serious disease and contamination of the human body. Canadian
Nutrition Guide

Thursday, March 10, 2011

Aunt Dooey Says....100 Items to Disappear First

Howdy!


So First I would like to give the proper credit for all those “Dump” Chicken recipes to Keri Sparks in my ward at church.  I appreciate her sharing them with us all.

Next I was alarmed last night to hear on CBS local news that a new study shows that people who drink at least 1 diet soda per day increase their chances of stroke or heart attack by over 60%!!!   More studies will be done to determine the exact cause but… WHO CARES WHY!   So if you have the diet soda habit you may want to reevaluate!

Being prepared applies not only to storing food and water for both short and long term problems but to finances, legal paperwork, etc.  As I live on disability income I have long been concerned about the finance part since I knew I was never going to be able to save up enough money to be worthwhile in a crisis.  So I started thinking about what my other options might be.

Based on a number of things I have read, both religious and political, about when hard times hit. I decided that what might work best for me was to pick some items that are relatively inexpensive, will store for long periods of time and would probably be needed.  I could use these as barter for other things I might need.  So what to store?

First I thought about what farmers and people in previous centuries who were fairly self sufficient still had to go to the store and buy.   Salt and Sugar came to mind first.  [I think it was all those westerns I grew up watching}  Almost everyone has a sweet tooth and salt is so versatile in its uses.  Flavoring foods, curing meats, medicinal purposes and of course salt is incredibly cheap now.  I picked up 25 pounds at Sams for under $5.  Salt is also one of the few things that you can store in empty cleaned out plastic milk jugs.  And of course it has no shelf life!  I actually put mine in those “Simple Lemonade’ juice bottles I got from a friend.  I will continue to add more of this item.

I canned the sugar at the cannery which gives it a 30 year shelf life.  Longer than I expect to be alive!  LOL. 

I then next decided to store extra wheat as it also has a 30 years shelf life when stored properly.  It is relatively cheap and can be used to trade directly or to make bread and trade.   Of course this means having the items needed to make bread also.

I was chatting with someone in the finance world about this and he mentioned that the 2 items that were most in demand after WWII were cigarettes and cooking oil.  Not being a smoker and as expensive as they are, cigarettes are not on my list.  But I thought of the Palm Shortening which has that long shelf life when unopened.  It is a little more expensive and I will not be able to store lots of it but will try to add one bucket a year to my stash.

Then after our big Food storage meeting the end of January someone one sent me the link to this list of the top 100 items that dissapear first.  Along with the list are comments from survivors of the wars in Yogoslavia a few years ago.  I found it highly interesting and will add a few more items to my list.   Just one comment about Toilet Paper storage.  TP is made to disintigrate easily.  IF you store extra TP be sure you rotate it as it will self destruct after a time.  A friend learned this thru sad experience.  And putting it in an attic or garage in the Texas heat will probably only speed that up.

If, as some people are predicting, the US will face the same types of food riots that Egypt and other countries are now facing, in 2015, food will be worth much more than gold.  Think about what items you can easily afford to store a little extra of and have to trade for other things your family might need.

Aunt Dooey

100 Items to Disappear First
1. Generators (Good ones cost dearly. Gas storage, risky. Noisy...target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice - Beans - Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.
14. Mini Heater head (Propane) (Without this item, propane won't heat a room.)
15. Grain Grinder (Non-electric)
16. Propane Cylinders (Urgent: Definite shortages will occur.
17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman's Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes...buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. {"Strike Anywhere" preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Workboots, belts, Levis & durable shirts
46. Flashlights/LIGHTSTICKS & torches, "No. 76 Dietz" Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting - if with wheels)
49. Men's Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)
51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles...Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soysauce, vinegar, bullions/gravy/soupbase
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. "Survival-in-a-Can"
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress's
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Goats/chickens

From a Sarajevo War Survivor:
Experiencing horrible things that can happen in a war - death of parents and
friends, hunger and malnutrition, endless freezing cold, fear, sniper attacks.

1. Stockpiling helps. but you never no how long trouble will last, so locate
    near renewable food sources.
2. Living near a well with a manual pump is like being in Eden.
3. After awhile, even gold can lose its luster. But there is no luxury in war
   quite like toilet paper. Its surplus value is greater than gold's.
4. If you had to go without one utility, lose electricity - it's the easiest to
   do without (unless you're in a very nice climate with no need for heat.)
5. Canned foods are awesome, especially if their contents are tasty without
    heating. One of the best things to stockpile is canned gravy - it makes a lot of
    the dry unappetizing things you find to eat in war somewhat edible. Only needs
    enough heat to "warm", not to cook. It's cheap too, especially if you buy it in
    bulk.
6. Bring some books - escapist ones like romance or mysteries become more
    valuable as the war continues. Sure, it's great to have a lot of survival
    guides, but you'll figure most of that out on your own anyway - trust me, you'll
    have a lot of time on your hands.
7. The feeling that you're human can fade pretty fast. I can't tell you how many
    people I knew who would have traded a much needed meal for just a little bit of
    toothpaste, rouge, soap or cologne. Not much point in fighting if you have to
    lose your humanity. These things are morale-builders like nothing else.
8. Slow burning candles and matches, matches, matches

REFERENCE (http://www.thepowerhour.com/news/items_disappearfirst.htm)

Thursday, January 20, 2011

Aunt Dooey Says....More Dump Chicken

You can never have too many receipts.

More 

Dump Chicken

Creole "DUMP" Chicken

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Garlic -- minced
14 Ounces Whole Tomatoes -- (Chopped and undrained)
2 Teaspoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Per serving: 206 Calories (kcal); 14g Total Fat; (61% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 167mg Sodium

Garlic Dijon "DUMP" Chicken

2 Cloves Garlic -- minced
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to
350 F. Place
all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 180mg Sodium

Spicy Sweet Glazed "DUMP" Chicken2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 277 Calories (kcal); 12g Total Fat; (37% calories from fat); 16g Protein; 28g Carbohydrate; 70mg Cholesterol; 1145mg Sodium

CHILI MAPLE GLAZED "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1 tablespoon chili powder

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium

Lemon Marinade "DUMP" Chicken

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Per serving: 257 Calories (kcal); 21g Total Fat; (72% calories from fat); 14g Protein; 3g Carbohydrate; 70mg Cholesterol; 55mg Sodium

Lemon & Garlic "DUMP" Chicken

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 250 Calories (kcal); 21g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 70mg Cholesterol; 56mg Sodium

Spiced Citrus "DUMP" Chicken2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
1 1/2 Pound Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 227 Calories (kcal); 17g Total Fat; (65% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 259mg Sodium

Shopping List
10 1/2 lbs Chicken Pieces
2 Tablespoons Water
1 3/4 teaspoons Salt
1 1/2 Tablespoons Maple Syrup
3 Tablespoons chili powder
1/2 Cup Olive Oil
3/8 Cup Onion
1/4 cup Bell pepper
5 Cloves Garlic + 2 Teaspoons
14 Ounces Tomatoes
2 Teaspoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
7/8 Teaspoon Pepper
1 1/4 Teaspoons Tabasco Sauce
4 Tablespoons Dijon Mustard
1/4 Cup Lime Juice
2 Tablespoons Fresh Parsley
1 Cup Lemon Juice
1/4 Cup Cider Vinegar
1/4 Cup Vegetable Oil
2 Tablespoons Orange Juice
2 Tablespoons Paprika
1 Teaspoon Cayenne
2/3 Cup Apricot Preserves
1/3 Cup Ketchup
1/3 Soy Sauce

Wednesday, January 19, 2011

-Aunt Dooey says.....what to do with all that chicken


So you ordered your chicken, now what do you do with it all!

Aunt Dooey says make DUMP CHICKEN

Here are several receipts to help you use it.

One thing about these receipts is that you can put all the ingredients together put it in a bag and freeze it!

DUMP" CHICKEN & GRAPES1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1 teaspoon chicken bouillon
1/4 teaspoon mint -- crushed
1 cup Seedless Grapes

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium
 
APPLE "DUMP" CHICKEN1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 Whole apple -- cored and sliced
1/4 cup green onion -- diced

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium

CARIBBEAN "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces -- (4 to 6)
8 oz Pineapple Chunks in Juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup Golden Raisins

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium
PAPAYA "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Papaya -- peeled, seeded, chopped

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Per serving: 205 Calories (kcal); 12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg Cholesterol; 229mg Sodium

PEACHY "DUMP" CHICKEN
 
1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 191 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium

PINEAPPLE "DUMP" CHICKEN 
1 1/2 Pounds Chicken Pieces
1/2 cup onion -- chopped
1/4 cup margarine -- melted
1 cup catsup
1 cup Pineapple Preserves
2 teaspoon Dry Mustard

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 283 Calories (kcal); 19g Total Fat; (61% calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg Sodium

SUPER FRUITY "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces
5 oz apricot nectar
1 teaspoon lemon juice
3/4 cup fruit cocktail

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 57mg Sodium

SHOPPING LIST
10 1/2 lbs Chicken Pieces
1 Cup Apple Juice
1 1/2 Teaspoons Chicken Bouillon
1/4 Teaspoon Fresh Mint
1 Cup Seedless Grapes
1 clove Garlic
1/4 Teaspoon Tarragon
1 Apple
1/4 Cup Green Onion
8 oz can Pineapple
1/4 Cup Brown Sugar
1/2 Teaspoon Nutmeg
2/3 Cup Orange Juice
1/2 Cup Golden Raisins
1/3 Cup Papaya Nectar
2 Tablespoons Soy Sauce
1 1/3 Tablespoons Honey
1 Tblsp Ginger
1 Papaya
1/2 Tblsp Orange Peel
1 Peach
1/2 cup Onion
1/4 Cup Margarine
1 Cup Ketchup
1 Cup Pineapple Preserves
2 Teaspoons Dry Mustard
5 Ounces Apricot Nectar
1 Teaspoon Lemon Juice
3/4 Cup Fruit Cocktail