 September 04, 2005 |
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 Katrina! You Can Help People In Need. Donate Wisely
 Give To An Established Charity: Don't let an unscrupulous charity take advantage of your goodwill. Find a charity with a proven track record of success with dealing with this region and this type of disaster. Avoid fly-by-night charities created specifically to deal with Hurricane Katrina relief efforts. Even well-meaning new organizations will not have the infrastructure and knowledge of the region to efficiently maximize your gift. If you do feel compelled to give to a new charity, be sure to get proof that the group is in fact a registered public charity with 501 (c) (3) status.
Designate Your Gift: Worried that your donation will go towards the charity's general operating fund or saved for an upcoming crisis? This is a very understandable concern. Many charities do encourage donors not to designate their gifts so that the charity can decide how best to utilize the money, but depending on your confidence in the charity's ability to make that determination, you may want to tell the charity exactly how to use your gift. By designating your gift specifically for Hurricane Katrina relief efforts, you'll ensure that your donation will be used for the victims of this particular disaster. Avoid Telemarketers: Be wary of fundraisers who pressure you to make a contribution over the phone. Never divulge your credit card information to someone soliciting you via the phone. Instead, ask the fundraiser to send you written information about the charity they represent and do some research on your own. Once you feel comfortable with the charity, send the organization a check directly in the mail, or give through their website, thus ensuring 100% of your gift goes to the charity and not the for-profit fundraiser.
CLICK HERE to read learn about Family Assistance, Employment Assistance, Volunteering Opportunities, Industry Relief Organizations, Major Relief Organizations, Religious Organizations. Sponsored by  |
This Week's Recipe Club: Soup du Jour
Date: September 5, 2005 - September 9, 2005
Guest Host: Pam Nelson
Theme: Soup du Jour - Monday: 3-Peppercorn Hazelnut Soup; Acorn Squash and Granny Smith Apple Soup; Greek Style Seafood Chowder.
- Tuesday: Ajo Blanco; Lentil Soup; Potato and Cheese Soup.
- Wednesday: Seafood Bisque; Amish-Style Chicken and Corn Soup; Anasazi Bean Soup with Corn and Anaheim Chilies.
- Thursday: Butternut Squash Soup with Chorizo and Pumpkin Seeds; Black Bean and Jalapeño Soup; Artichoke Cheddar Soup.
- Friday: Quick Asian Beef Noodle Soup; Costa Rican Vegetable Beef Soup with Yellow Rice; Aztec Onion and Lime Soup with Blue Corn Dumplings.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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The New Savory Soup and Salad Seasonal Recipe Guide is "Live"
We are all familiar with the slogan "Soup is Good Food" and we know that a salad can be quite tasty and is equally as good for you. This time of year, I really look forward to a hearty bowl of soup on a cool autumn-like evening. A salad is the perfect compliment to a bowl of soup or can be enjoyed as a healthy luncheon entrée. Please visit our Savory Soup and Salad Seasonal Recipe Guide for over 100 great tried and true recipes from years of Recipe Club offerings by published authors, our forum chefs, writers and even a few from yours truly!
In the soup section you will find ethnic soups, stews, chowders, bisques, southwestern, creamy, zesty and more. The salads are broken out by category and contain slaws, fruity, meat and seafood, grain, pasta, potato salads and more. Click the link above for a quick visit and remember to bookmark the page. | Sponsored by |
Today's Recipe: Roasted Tomato and Garlic Soup
Makes a gourmazing first impression. Roasted cloves of garlic lend a smoky sweetness to this hip and healthy soup.
Makes 6 servings
Ingredients: 10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar
Preparation:
Preheat oven to 425 degree F. In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes.
Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture.
Stir the broth, tomato paste, bay leaf and thyme into the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
Discard the bay leaf, and transfer the soup to a blender or food processor; purée in batches until smooth.
Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve.
Source: Rebecca Field Jager
For more great soup recipes visit our new Savory Soups and Salads Seasonal Recipe Guide
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