Read Ebook {PDF EPUB} Nuts by Kacy Cook ISBN 13: 9780761456520
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Read Ebook {PDF EPUB} Nuts by Kacy Cook ISBN 13: 9780761456520. Kacy Cook was born in Columbus, Ohio, the second of six children. Her father was a federal agent, and her mother was an artist and dress designer. Kacy still lives in Columbus and has three grown children. She also has three cats. Since attending Ohio State University, Kacy has worked in journalism and publishing. In addition, Kacy writes books for young people. Her interest in children’s literature began when she homeschooled her children. This is also when her interest in nature and wildlife began. She is a big fan of squirrels! From School Library Journal : Grade 3–6—Eleven-year-old Nell and her younger brothers, Jack and Charley, find two baby squirrels that have fallen out of their nest. Nell goes online to research how to care for them, and despite learning that she should take them to a wildlife rehabilitator, she convinces her parents to let the youngsters care for the babies at home, a feat made easier by the fact that they are homeschooled. Using the online advice, Nell is able to raise Mantha and Jess, all the while trying to convince her parents that they should be allowed to keep them as pets. As Nell's lies mount to cover up for the fact that it is illegal to have native wildlife in Ohio without a permit, animals die and people get hurt. The plot is heavy with educational information that slows the pacing and makes it preachy and didactic. Even an afternoon outing at a baseball game with friends turns into a science lesson as the kids discuss what type of animal their team, the Bearcats, represents, making the conversation stilted and forced. Nell's first-person narrative lets readers know what she is thinking, but the rest of the characterization is superficial. Children who are able to stick with the story will gain a new appreciation for the wildlife in their backyards, but most readers won't get that far.— Kristine M. Casper, Huntington Public Library, NY Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Mary’s G-o-o-o-d Stuff. I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know. Servings: 6. 2 Tbsp water 1 lb Italian sausage 1 onion, chopped 4 cloves garlic, minced 15 oz can diced tomatoes 4 oz green chile, chopped 2 cups water 8 oz uncooked short pasta (shells, rotini, farfalle, penne, etc.) 1 Tbsp dried oregano 1 Tbsp dried thyme ½ tsp nutmeg 1 cup sour cream. Heat 2 Tbsp water in a large skillet or Dutch oven. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat. Add onion & garlic and cook 5 minutes longer. Add tomatoes, chiles and water. Bring to a boil. Add pasta and spices. Return to a boil, turn heat to low. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy. Turn off heat and stir in sour cream. I use bulk Italian sausage. If you use links you will need to remove the casings. I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes. You can substitute 2 – 10 oz cans diced tomatoes with chiles (e.g., Ro-Tel) for the canned tomatoes and the chiles. You can substitute plain yogurt for the sour cream. Vi’s Fruitcake. This recipe was developed by my friend Judy Begley Trimarchi’s mother, Violet (Vi) Begley. Yes, it’s fruitcake, but not the kind of fruitcake that your parents warned you about. This cake is full of raisins, dates, and walnuts with some candied fruit, held together by a moist spice cake flavored with molasses, apple jelly, coffee, cinnamon, nutmeg & cloves. Try it, you will be surprised! When I was first offered a piece of this fruitcake, I was reluctant to try it, but I quickly changed my mind and ate two more pieces. Servings: 48 cupcakes. 1 cup shortening 2 cups brown sugar 6 eggs 3 cups flour 1 tsp baking powder ½ tsp baking soda 1 tsp salt 1 tsp cinnamon ½ tsp cloves 1 tsp nutmeg ¾ cup brewed coffee ½ cup apple jelly ½ cup molasses 1 lb raisins ½ lb currants ½ lb dates, chopped ½ lb nuts, coarsely chopped 1 lb candied fruit. Cream shortening and sugar. Beat in eggs. In another bowl, mix flour, baking powder, baking soda, salt & spices. Stir in flour mixture alternately with liquids (coffee, jelly & molasses) until well combined. Stir in fruit and nuts. Pour into greased and floured loaf pans or lined cupcake pans, filling almost to the top. Bake at 300℉ until a toothpick comes out clean. Cupcakes about 25 minutes, 2″x 4″ loaf about 45-50 minutes. You can substitute other dried fruit for any of those listed. This year we used dried pineapple & dried cherries instead of the candied fruit – yum! You can substitute another mild-flavored jelly if you prefer. Beau Monde Seasoning. My mom used to keep this seasoning, made by Spice Islands, on hand. I used to put it on everything. It is a versatile mixture of spices that can be used to perk up the flavor of beef, pork, poultry, seafood, vegetables, soups, salads and eggs. Beau Monde is often used with homemade dips, salad dressings and sauces. This recipe is found on many different sites online. 1 Tbsp ground cloves 1 1/4 tsp ground cinnamon 1 Tbsp salt 1 Tbsp ground bay leaf 1 Tbsp ground allspice 2 Tbsp ground black pepper 1 Tbsp ground white pepper 1 tsp ground nutmeg 1 tsp ground mace 1 tsp celery seed. In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place. Hot Buttered Rum. from Dennis via Judy Begley Trimarchi 2 cups light brown sugar (packed) 1/2 cup salted butter pinch of salt 3 sticks cinnamon 6-8 whole cloves 1/2 whole nutmeg 8 cups water 2 cups light rum whipped cream grated nutmeg. Combine sugar, butter, salt, cinnamon, cloves, whole nutmeg and water in a crockpot. Cook on low for 5 hours. Add rum. Serve in warm mugs with a dollop of whipped cream and a sprinkle of nutmeg. Rice Pudding. adapted by Alycia Davis from several cookbook recipes 1 cup uncooked rice (or 3 cups cooked) 1 can sweetened condensed milk 1 can evaporated milk 2 cans water (only 1/2-1 can if rice is already cooked) 1 tsp cinnamon 1 tsp nutmeg 1 tsp vanilla 1 cup raisins (optional) Mix all ingredients in oven proof bowl. Bake at 350 degrees about 45 min or until top is lightly browned. Serve hot or cold. Refrigerate leftovers. You could try another dried fruit instead of raisins. Aunt Louise’s Zucchini Relish. from my husband’s great aunt, Louise Cooper Purinton. 5 cups chopped unpeeled zucchini (2-3 large) 2 cups chopped onion (about 2 med) 1 / 2 red bell pepper * 1 1 / 2 Tbsp salt 1 1 / 8 cups vinegar 2 1 / 2 cups sugar 1 1 / 2 tsp pepper 1 1 / 2 tsp mustard seed 1 1 / 2 tsp turmeric 1 Tbsp celery seed 1 / 2 tsp nutmeg. Grind vegetables to pickle relish consistency. Add salt. Put in large bowl & cover with water. Let stand overnight. Drain. Rinse with cold water. Drain well. Place in large pot. Add remaining ingredients. Cook for 15 minutes. Pack into jars & seal. Process for 5-10 minutes in boiling water bath. Makes about 4 pints. Variations: substitute carrot for bell pepper – it’s mostly there for the color substitute cucumber or other veggies for zucchini (total 5 cups veggies) substitute apple cider vinegar for white vinegar substitute garam masala for turmeric (will be sweeter & a little spicier) substitute saffron or annatto (achiote) for turmeric if you only want the color. A Salad to Make You Famous. 12 oz can white meat chicken (or 1 cup cooked chicken, chopped) broth from canned chicken 1 can pineapple chunks, drained 1 cup strawberry halves 1 lg banana, sliced 1 avocado, cubed ¼ cup milk ¾ cup plain yogurt ½ tsp vanilla generous dash each of nutmeg & cinnamon. Mix chicken broth (if not using canned, add a little water if necessary to thin the dressing), milk, yogurt, vanilla & spices. Gently toss fruit & chicken. Serve with dressing on the side. The original recipe called for buttermilk that I never have on hand, so I replaced it with ½ milk and ½ yogurt – this works in other recipes also. Roasted Turnips with Parmesan. 2 lb turnips (about 4 medium), peeled and cut into 1/2-inch wedges 1/8 tsp cayenne pepper 1/4 tsp ground nutmeg 2 Tbsp extra virgin olive oil 1/8 tsp coarse salt 1/4 tsp ground pepper 1/4 cup grated Parmesan. Buttermilk Scones. These are very different from most scones – they are made with yeast so they are softer and less like biscuits than other scones I have eaten. They are a very good way to use up sour milk since they use a quart at a time. I got this recipe from a recipe exchange, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know. Servings: 8. 2 Tbsp yeast 1/4 cup lukewarm water 1 qt.