Medicine bottle labels

Ask the doctor how to label your bottles so you know what the medicine was for in the future if you would decide to use the remainder at another time. Some antibiotics react only with urine, etc. Some pain pills are for nerve ending pain, etc. Some cannot be used with other medicines or certain foods.

Use a small piece of white tape or plain label and write on it what it is for and and any other important details. When attaching the label be sure to not cover dates or any other information that came on the bottle when you got it from the pharmacy.

It is often a good idea to save empty bottles with the labels so you have reference in the future if your probelm or a similar problem would occur. You can tell a new doctor (when yours is not on duty) what you have used successfully in the past and had no bad reactions.

Empty, clean bottles with the labels removed are great for storing small nails, screws, etc. or buttons in them. Needles and pins also are safely kept in small bottles. Some have good seals on them and can be used to take small amounts of lotions or shampoos, etc. for traveling or in your purse or tote. Rolls of postage stamps can also be put in the bottles for traveling or in your desk. Small pieces of toys and game pieces are also stored easily in them.

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Picnic tips

On hot days or for school and other lunches or for picnics, make the sandwiches ahead and freeze them. Take them out in the morning for noon's lunch and it will be thawed in time for lunch and safe to eat (unless in left in severe heat conditions). Pack frozen fruit juices for beverages and they will help keep your lunch cold and will be refreshing to drink. Freeze puddings for tasty desserts. (Do not freeze jell-o because it will separate.) Pack fresh fruit and if sandwiches will not be frozen, make them with sliced fruit instead of meats in the middle. Peanut butter is wonderful with fresh fruit. Sliced raw veggies are great for hot day lunches. Use sliced radishes on butter bread or or cucumbers on zucchine bread. Raw veggies like carrots and celery can be packed in water with some ice cubes in it.

To keep fruits from turning brown, rinse in orange juice or a citric juice of your choice.

Take a large beach towel to be used as a table cloth on a picnic table, or spread on the ground for the picnic or cover a dirty or rough picnic bench. They usually fit the average picnic table and are easy to launder when you get back home.

The towel can be wrapped around the lunch in your tote to help keep it cold until you eat.

Take a wet cloth in a plastic bag to wipe fingers, etc.

If taking a salad, place a smaller bowl in a larger bowl and weight down the smaller bowl. Put water between the bowls and freeze. Before leaving for the picnic, remove the weight and fill the bowl with your salad. The same technique can be used for toting deviled eggs but use a cake pan to set the deviled egg dish in and freeze water as a base in the cake pan.

Snap clothes pins can be used to save a table cloth from flying in the wind if used for clipping corners together. Dish towels can be clipped over dishes until serving time with clothes pins.

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Clam Chowder for Two

CLAM CHOWDER

1 can (5 ounces) Whole baby clams, undrained
1 Potato, peeled, coarsely chopped
1/4 cup Finely chopped onion
2/3 cup Evaporated skim milk
Pinch Ground white pepper
Pinch Dried thyme leaves
1 Tablespoon Reduced calorie margarine

Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer 8 minutes or until potato is tender.

Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally. Stir in clams. Cook 5 minutes or until clams are firm, stirring occasionally.

Garnish with red pepper strip, thyme and greens, if desired.

Yield: 2 servings

Dietary exchanges per serving:
1 starch/bread, 1 lean meat, 1 milk

Nutritional information per serving:
Calories 204, % calories from fat 17, total fat 4g, saturated fat 1g, cholesterol 47mg, sodium 205mg, carbohydrate 30g, dietary fiber 1 g, protein 14g, calcium 295mg, iron 3mg, vitamin A 164mg, vitamin C 9mg
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Dinosaur Sandwich

Dinosaur Sandwich
1 slice Bread (wheat is best)
1 Tablespoon Peanut butter
8 pieces Slivered almonds
1 small, thick Pretzel stick
2 Raisins
1 Trangle-shaped Chunk of cheese

Cut bread in half on the diagonal ( from corner to corner). Spread peanut butter on both halves. Put halves together to form the dinosaur's body. Stick almond pieces into the peanut butter between the halves to form a “spine”. Using the cheese chunk as a head, put raisins on each side for “eyes”. Using the pretzel as a neck, push one end into the “head” and the other into the “body”. Now you have a dinosaur sandwich!

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Orange Spiced Carrots

ORANGE SPICED CARROTS

1 pound Raw carrots
1/2 cup Water
1/2 cup Orange juice
1 Tablespoon Margarine
1/2 teaspoon Pure vanilla extract
1/4 teaspoon Ground nutmeg
1 1/2 teaspoons Grated, fresh orange rind

Wash carrots and pare (peel) them with a vegetables peeler; remove ends. Cut carrots crosswise into 1/4-inch rounds.

In a saucepan (kettle) put water, orange juice, and margarine; add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp-tender.

Check to make sure that carrots don't burn because most of the liquid will be absorbed; add a few tablespoons of water if necessary.

Sprinkle carrots with vanilla, nutmeg, and orange rind; mix well.

Yield: 4 servings (yield: 2 cups) 1 serving: 1/2 cup

Nutritive values per serving: cholesterol 9gm, Protein 1gm, fat 3gm calories 71, sodium 41mg

Food Exchanges per serving: 1 vegetable exchange plus 1/2 fruit exchange plus 1/2 fat exchange

Low-sodium diets: use unsalted margarine.

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Countertop stains removal

Remove stains from countertops by rubbing a paste of cream of tartar and lemon juice into the discolored areas. Let it soak and then rinse.

Make a paste of dishwasher detergent with water or use liquid dishwasher detergent and place it on the stain and allow to soak. Rub if necessary after soaking. Rinse and dry.

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Sweet Corn Tips

PREPARATION TIPS:
Fresh corn can be prepared several different ways.

To Boil: Place husked corn in a large kettle of unsalted boiling water. Cover and cook 3 to 4 minutes, just until slightly crisp. Don't add salt while the corn is cooking. Salted water will toughen the kernels.

To microwave: Wrap shucked (peeled) corn in waxed paper and microwave on high power about 3 minutes.

To grill: Pull the husks down to remove the silk, then wrap the husks around each ear, twisting to secure them at the top. Soak the ears in cold water about 10 minutes, to keep them from drying out during grilling. Grill about 4 inches from the heat, cooking about 15 to 20 minutes, turning occasionally.

To roast in foil: Remove the husks and silk and brush the corn with melted margarine or butter. Wrap in foil and roast on a hot grill 15 to 20 minutes.

USAGE TIPS:
Fresh corn can be easily removed from the cob and enjoyed in a variety of recipes. Kernels cut from 6 large ears equals about 2 – 2 1/2 cups.

Add kernels of corn to salads.

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Stir kernels into muffin, pancake or cornbread batter.
Fold corn into scrambled eggs or quiche batter.
Add corn to soups, stew and chowders.
Combine diced red and green pepper with sweet corn for a colorful side dish.

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Flaky Apple Foldovers

FLAKY APPLE FOLDOVERS

10-oz. can Refrigerated flaky biscuits
1/2 cup Sugar (granulated)
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 1/4 cups Chopped, peeled apples
1/4 cup Margarine or butter, melted

Heat oven to 375?F.

Separate dough into 10 biscuits. Press or roll each to a 4-inch circle.

In small bowl, combine sugar, cinnamon and nutmeg.

Spoon about 2 tablespoons apples onto center of each flattened biscuit.

Spoon 1 teaspoon sugar mixture over apples.

Fold dough in half over filling; press edges with fork to seal. Brush tops with margarine and sprinkle with remaining sugar mixture. Place in ungreased 15×10-inch jelly roll pan.

Bake at 375?F. for 15 to 20 minutes or until golden brown. Remove immediately from pan to cool.

Yield: 10 servings

Nutritional information per serving (1/10th of recipe):
Calories: 170
Protein: 2g
Carbohydrate: 24g
Fat: 8g
Sodium: 350mg
Potassium: 40mg

Percent U.S.RDA per serving:
Protein: 2%
Vitamin A: 4%
Vitamin C: *
Thiamine: 6%
Riboflavin: 4%
Niacin: 4%
Calcium: *
Iron: 4%
*Contains less than 2% of the U.S. RDA of these nutrients.

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Spiced Tea for Two

Spiced Tea for Two
2 Tea bags
3 Whole cloves, broken into pieces
1/4 teaspoon Dried orange peel (can be purchased in the spice isle of your store)
1/8 teaspoon Cinnamon
2 cups Boiling water

In heated teapot or other heat proof container (glass 2 cup measuring cup covered with plastic wrap works well and tea pours easily when done) , place tea bags, cloves, orange peel and cinnamon. Pour boiling water into teapot. Cover and steep 3 to 5 minutes. Stir just before serving.

Yield: 2 servings.

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Camp Fire Cookies

CAMPFIRE COOKIES
Ingredients:
Vanilla Almond Bark (Cut or grated into small peices with the help of an adult)
2 drops red or yellow food coloring
Chow Mein Noodles

1. Place small pieces of almond bark in baking pan.
2. Place in the oven until almond bark is melted.
3. Remove from oven.
4. Pour into a small bowl.
5. Stir in the food coloring.
6. Stir in the chow mein noodles.
7. Drop by teaspoons onto wax paper.
8. Cool and then serve.

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