Country Woman’s Best Beef Roundup Contest

Do you “beef up” family dinners such as roasts, steaks, soups, appetizers and salads? Send in your cut-above recipes and you could win up to $500. The second-prize winner will receive $300, and third prize is $200. Each of the five runners-up will receive a $30 free merchandise certificate from Country Store.

Deadline is June 1, 2008. Click here for contest rules, prize information and to submit your best beef roundup recipe.

ISPs Open Door to Hackers - Entire Internet at Risk

Heads up busy moms! This is a good and informative article from Startup Earth about Internet phishing and how to protect yourself:

"According to a security report by information risk management firm, IOActive, major ISPs in the US have created a massive security hole which puts the entire internet at risk, all in the name of making money."

Click here to read the article in its entirety.

Pork Roast with Raisins (Crockpot)

2 pound boneless pork shoulder roast (trim fat)
1/2 cup raisins
1/2 cup chicken broth
1/2 cup orange juice, divided
1 tsp. dried orange peel
2 tbsp. cornstarch

Mix together raisins, broth, orange peel and 1/4 cup orange juice. Pour over pork roast that has already been placed in the crockpot. Cover and cook on low for 7-9 hours. When ready to serve, put the roast on a platter and cover with foil to keep warm. Pour remaining juices in crockpot into a saucepan. Mix together remaining 1/4 cup orange juice and cornstarch, stir into juices in saucepan, heat until bubbly and thickened – pour over pork roast that has been sliced – and serve. Serves 4-6.

SIDE DISH SUGGESTIONS: Serve with hot, buttered noodles and steamed asparagus spears that have been seasoned with 1 tbsp. of white vinegar, 1 tbsp. of lemon juice and a dash of Tabasco sauce.

LEFTOVER TIP: Remove raisins and shred leftover roast pork. For leftovers stir shredded pork in taco seasoning mix and one cup of water (or use package instructions) and serve on fajitas or tacos with all of your favorite toppings.

Grandma's Apron

I don't think our kids know what an apron is. The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven. It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids. And when the weather was cold, Grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that "old-time apron" that served so many purposes.

Source: Unknown

Orange Ginger Green Beans

1 pound green beans
1 tbsp. trans-free margarine
1/2 cup chopped shallots
1 tbsp. finely chopped fresh ginger
1/2 tsp. grated orange peel

Bring a medium saucepan of water to a boil over medium-high heat. Add the beans, cover, and simmer for 5 minutes, or until tender. Drain and remove to a bowl.

Melt the margarine in the same pan over low heat. Add the shallots and ginger and sauté for 5 minutes, or until the shallots are tender. Add the beans and orange peel and toss to combine.

Makes 8 servings

Per serving: 35 calories, 1 g fat, 0 g sat. fat, 1 g protein, 5 g carbs, 2 g dietary fiber, 0 mg cholesterol, 15 mg sodium.

Source: The South Beach Diet Cookbook

Natural Cleaning Solutions

Vinegar is a great all-purpose cleaner, disinfectant and deodorizer. Mix one part vinegar with one part water in a spray bottle and use to clean countertops, appliances, glass, fixtures, mirrors and tile. You can also use 1/2 cup of vinegar as fabric softener (great for sensitive skin). For more vinegar uses go to: http://www.vinegartips.com/

Baking soda makes an excellent deodorizer. Sprinkle it on the carpet and let it sit for at least 20 minutes before vacuuming. Place an opened box in the refrigerator and freezer to absorb odors. Baking soda can also be used as a scouring powder and laundry booster. Keep a box near the stove to help put out a grease or electrical fire. For more ideas, check out Jill’s Secret Solutions at the Arm & Hammer site: http://www.armhammer.com/

Lemon juice is another good deodorizer and disinfectant. Add 3-4 teaspoons to the humidifier to get rid of unwelcome odors. Add a whole lemon peel to the garbage disposal to freshen up the drain and make the kitchen smell nice. Lemon juice can also be used to dissolve hard water deposits and soap scum. Combine lemon juice with vinegar or baking soda to form a cleaning paste for fixtures.

To polish furniture, mix two parts olive oil with one part lemon juice. Apply with a soft cloth and wipe dry. To remove water spots from wood furniture dab white toothpaste on the stain. Wipe and buff with a soft cloth after paste has dried.

To clean porcelain surfaces, sprinkle Cream of Tartar on a damp cloth and gently rub clean.

Use coarse salt to clean copper pots and pans. For tough stains rub in the salt with the cut half of a lemon.

__________________________

Also, please be sure to check out my article "Going Green in the Workplace," featured at MSNBC.com!