DIY Treating Bunny and Chicken Mites

DIY Treating Bunny and Chicken Mites

For bunny ear mites, I used to use plain vegetable oil, about 1/2 tsp per ear on the 3-3-3 plan: once per day for three days; once every other day for three times; and once a week for three weeks.

I treated all the rabbits in the rabbitry about twice a year and never had an ear mite problem.

For chicken feather mites, put some diatomaceous earth in a box on the floor and let the chickens "dust" themselves in it; or hold the chickens upside down by the legs (gently!) and sprinkle dust into the feathers.

For chicken leg mites, paint the roosts with oil (motor oil will do) to get the mites that are hiding there, and use oil on the chicken's legs (just wipe it on). I used vegetable oil on the legs. The oil smothers the mites.

Annabel -- used to be a parasitologist
(9/8/03)

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African Sweet Potato Soup

African Sweet Potato Soup

Sauté some chopped onions.

Chunk up a few sweet potatoes.

Cook in canned veggie broth.

Add chopped tomatoes, a can of garbanzo beans, some peanut butter, red pepper flakes. Cumin is good in this too.

Simmer to meld flavours.

Mush up a little bit with a potato masher -- leave pretty chunky.

(recipe is from Cooking Light, but damned if I can remember what issue...)

sue in roseville
(9/2/03)

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Lazy Girl Margaritas (with variations)

Lazy Girl Margaritas
(one more time and with variations)

Take a can of frozen limeade.
Dump the contents into a blender.
Pour in tequila, the more the merrier.
Fill the blender with ice.
Blend until smooth.
Pour.
Drink.
Repeat.

Couldn't be easier. Perfect for the lazy girls and boys among us. And it appears that there are many!

Claudia LB
(9/02/03)

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Variations:
This is similar to my quickie-margarita recipe. We use limeade concentrate, crushed ice, tequila, and triple sec. Run the blender and drink. I can't remember the exact proportions, alas. I'll have to ask the resident bartender.

We use a bit of the margarita to wet the edge of the glass, and then run the edge of the glass through some Kosher salt when we're in the mood for salt-edged glasses.

It's quick, good, and sure beats the hell out of the swill they call margarita mix.
--jp

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Margarita's aren't the only recipe that you can make using Claudia LB's recipe.

Try using Absolute vodka instead of the tequilla. Yummmmm!

Helen
(9/17/03)

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"Bailey's" Irish Creme

"Bailey's" Irish Creme

1-3/4 cups favorite Liquor (ie. rum, brandy, bourbon, scotch, Irish whiskey)
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 cup  heavy cream  (I have used half and half instead and it's ok, tho not as thick and creamy)
4 eggs
2 tbsp chocolate flavored syrup (Hershey's)
2 tsp instant coffee
1 tsp vanilla extract
1/2 tsp almond extract

Blend together all the ingredients.  Store in refrigerator.

ENJOY!!  Tastes as good as the expensive stuff!

Source unknown
Resubmitted by jp
(9/31/03)

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Benedictine Dip

Hmmm...well, that was the recipe :)

If I have to get specific I used two packs of cream cheese, softened to room temp. I cut up oh about 6 big cukes (this is a fantastic way to use up those ones that get to beyond belief size, just be sure to taste the it so you can be sure it is mild and not bitter) I only use the fleshy part, no skin or seeds. I have a food processor and I chopped up the cukes in that, and then put that in cheesecloth, gave it a good wringing out to get all the excess liquid out. This went into the cream cheese (without cheese cloth HA) Seasoning for us was onion flakes, garlic salt, regular salt and pepper and a hint of dill.

Here is an official recipe from the web:

Benedictine Dip
1 large cucumber, peeled and seeded
1 (8-oz) package cream cheese, softened
2 tbsp minced onion
1/4 tsp salt
1 tbsp mayonnaise
1/8 cup sour cream
Dash green food coloring (optional)
2 tbsp chopped fresh dillweed

As you can see they are making it smoother for a dip, which is a nice idea also, but I have always had it without the sour cream and mayo and put on crackers or better yet homemade bread.

Cindy
(8/26/03)

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New Allison's Mambo Margaritas

Straight from "The Sweet Potato Queen's Book of Love":

New Allison's Mambo Margaritas

"You may think these sound weird, if not awful, but I promise it will become your favorite margarita recipe.

You pour in one can of frozen limeade; that's 12 ounces. Then add one bottle of Corona beer, 12 ounces of 7-Up (never Sprite), and 12 ounces of really good tequila.

Don't attempt to mix this in a blender. We've all done it, trying to make them frozen, and blown the top of the blender and sprayed this sticky mess everywhere....A brisk stir in a fair-sized pitcher is the way to go."

Debbie Ladyfingers
(8/23/03)

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Tomato, Red Pepper, Basil and Feta Dip

Tomato, Red Pepper, Basil and Feta Dip
Makes about 4 cups
Active Time: 15 min Start to finish

I had this over the weekend at a party -- it was absolutely addictive. Could not stop eating it. Got the recipe, which I thought I'd share with you all:

2 small garlic cloves
1 (7 oz) jar roasted red peppers, drained (1 ¼ cups)
1 (8 oz) sun-dried tomatoes packed in oil, drained (1 cup)
¼ cup drained bottled peperoncini, stemmed
½ lb crumbled feta (1 ½ cups)
1 (8 oz) cream cheese
¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves

Accompaniments: cucumber slices, celery sticks, pita bread

Blend garlic, roasted peppers, tomatoes, and peperocini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, pepper and blend until smooth, about 1 minute.

With motor running gradually add oil and blend until incorporated. Add basil and parsley until finely chopped.

Dip can be made one day ahead and chilled, covered. Bring to room temp before serving.

Carolyn
(7/25/03)

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Peanut Dipping Sauce for Beef Satay or Noodle Salad

Peanut Dipping Sauce for Beef Satay or Noodle Salad

This is my basic noodle sauce recipe, which was great on the beef satay.  It makes enough for a noodle salad as well as the beef.  Keeps in the fridge for about a week.

handful fresh cilantro
a 1" piece of ginger root, peeled
several cloves of garlic -- maybe 3 (in this recipe it is used raw, so don't go overboard)
1 cup natural style peanut butter,
     (do not use Skippy or Jiff or any processed brand- which are of the devil)
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 to 4 tbsp chili paste with garlic
     (I like Lee Kum Kee brand, adjust depending on how spicy you like it)
2 tbsp brown sugar
2 tsp dark sesame oil
1/2  to 3/4 cup hot water, more or less

Process cilantro, ginger and garlic to make a paste.  Add PB, balsamic, brown sugar, soy sauce, chile paste, brown sugar, dark sesame oil.  Process. Pour water in -- just enough to make the sauce the consistency of thick cream.

Refrigerate until needed.  If making noodle salad, do not put on the noodles until just before serving (the pasta will otherwise absorb the sauce and the texture will be gummy and not good).

Carolyn
(7/22/03)

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Beef Satay (with peanut dipping sauce)

Beef Satay
(with peanut dipping sauce)

Approximately 1 lb London Broil (or Flank Steak), sliced thin against the grain (I partially (un)froze the pieces of meat and that made slicing it thin much easier)

Marinade: (all measurements are approximate)
1/2 cup vegetable oil
1 tbsp sesame oil
1/2 cup soy sauce (I used 1/2 regular & 1/2 lite cause that’s what I had)
1/2 cup red wine (I omitted)
1/2 cup chopped scallions
1/2 tbsp ground pepper
4 tbsp brown sugar

Add chili flakes, garlic, etc to taste.

Mix ingredients in an appropriately sized container, add beef in, turn to coat. Marinate in the refrigerator a minimum of 4 hours (I let mine stay for approximately 36)

Soak the skewers in water for a few minutes. Weave the slices of meat onto the skewers. Grill over medium-high heat for a few minutes each side until done.

Thanks to Sue Rabinowitz, who told me I could freely distribute this.  I could NOT stop eating these.  And yes, Kate, I know they had sugar in the marinade, but it was a picnic (and I will probably cut it back when I make it at home).

Carolyn
(7/22/03)

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Mango Salsa a la Shelley

Mango Salsa a la Shelley

5 ripe tomatoes
1 ripe mango
1 bunch cilantro
1 Serrano Chili pepper
2 to 3 cloves garlic
1/4 whole red onion
2 limes juiced
1 tsp chili powder

Chop the tomatoes and mango into small bite sized bits.  Clean out Serrano chili pepper.  Add chili pepper, garlic, cilantro, and red onion to small food processor, process till all finely chopped.

Combine tomatoes, mango and processed ingredients in a storage bowl.  Add chili powder and lime juice, stir to combine, refrigerate for a few hours to strengthen flavors.

Shelley
(7/21/03)

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