Recycle Crafts from Donna

Donna over on our chat site has been working again to recycle everything she comes across.
Wonderful job once again .
Great crafts made from what we call junk.!

Cuts to Save America money

Salary of retired US Presidents .............$180,000 FOR LIFE

Salary of House/Senate .......................$174,000 FOR LIFE This is stupid

Salary of Speaker of the House .............$223,500 FOR LIFE This is really stupid

Salary of Majority/Minority Leaders ....... $193,400 FOR LIFE Ditto last line

Average Salary of a teacher ............... $40,065

Average Salary of Soldier DEPLOYED IN AFGHANISTAN ....... $38,000
I think we found where the cuts should be made!

Or maybe place them on SSI for life

Mushroom Recipe

Mushroom Wellington
Recipe Courtesy of the Mushroom Council and Le Delicieux


Yield: 3-4 servings
Ingredients
6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons of olive oil
2 tablespoons of butter
100g of baby spinach
4 sprigs of thyme
1 sheet of frozen puff pastry, partially thawed
1 egg, beaten
1 tablespoon of dijon mustard
salt and pepper to taste

Directions
1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside.
2. Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.
3. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.
4. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
6. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Taco roll Ups

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 9 - 10 flour tortillas

Directions

Fry hamburger with onions, then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Refrigerate for 1 hour before cutting into slices. Serve with taco sauce or salsa. These work great at picnics and as finger foods.

By Robin from Washington, Ia

The way we eat it !

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 1 Avocado
• zest of 1 lemon
• 9 - 10 flour tortilla

Directions

Fry hamburger  then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Serve  !

Serve with taco sauce or salsa. 

Watermelon Granita

Instructions

• 2 limes
• 1 tsp. sugar + 1/3 cup sugar, divided
• 1/3 cup water
• 1 1/2 to 2 pounds cubed seedless watermelon
• Mint leaves, as garnish

Directions

Using a rasp or fine grater, zest the limes. Place the zest in a small bowl. Add 1 teaspoon of the sugar. With back of a teaspoon, rub the zest and sugar together until the mixture is pale green (1 minute). Juice the limes to equal 1/4 cup juice. Add the juice to the zest mixture, and set aside.

Place the remaining 1/3 cup sugar in a small saucepan. Add 1/3 cup water. Over medium-high heat, bring the mixture to a boil. When the hot syrup is clear, add the zest and sugar mixture. Off the heat, stir well, then set aside to cool to room temperature.

In a blender, puree the melon to make 3 cups pulpy liquid. Place the melon in a metal pan that is 9 inches square or larger. Mix in the cooled lime syrup. Cover with plastic and place in the freezer. The mixture should be no more than 3/4-inch deep.

Freeze until just hardened, about 6-8 hours, then stir the mixture. To serve, scrape well and mix with a fork, then mound the granita into 6 small, clear bowls or glasses. Garnish with mint and serve immediately. It is best served the day it is made, but the granita can hold in the freezer for 24 hours. Scrape well to loosen it before serving.

Makes 3 1/2 cups, (4 servings.)

Per serving: 123 calories, 0 g. total fat (0 g. saturated fat), 32 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 2 mg. sodium.

Recipe provided by AICR