The Old Folks Home

[Stumpy]

Thanks for the recipe. I've made so much custard trying to use up eggs, I'm getting kinda tired of it. The coconut custard should be a nice change.

You're welcome. The Mother Earth News June/July 2012 issue has a four-page article on eggs, including recipes, recommended egg recipe books, and one page entitled “100 Ways to Use Eggs.”



Quote:
Originally Posted by superchemicalgirl
... Now I'm done canning for this year. I mean it this time.


I may be done before I started. The offer of pears seems to have fizzled.....

 

[superchemicalgirl]

OOOH apple pie filling? How might one make that... you know, for records, not for canning.

I got a recipe off someone else but it was just apple slices in syrup, not really apple pie filling.

Anyone have any ideas about one of my birds? She's the only one that's "sick" - got sick maybe 2 weeks ago, was acting fine but just making that high pitched cough/sneeze kinda thing that chickens do when they have something stuck. Most of my flock make it from time to time, but they generally stop after a few. She's really young, too, maybe 6 to 8 months old. Comb and wattles nice and red.

Anyway, she hasn't stopped. In fact, she's so very wheezy right now, it's hard for her to breathe. I wormed her thinking it might be gapeworm a week ago, no change. I then gave her a ml of oil thinking maybe something was stuck. It seemed to make it slightly improved, but it could have been the placebo effect (on me). She's not really eating well anymore, mostly because she spends her day wheezing and coughing. She doesn't have weepy eyes, or lethargy like a dying chicken has. She runs around and free ranges with the flock, and gets up on a roost like all the others. However, when she really coughs hard clear liquid squirts out of her butt. It sounds really much worse than it is. Many of my stressed birds have had the clear liquid butt squirt thing. Especially during bumble foot surgery. That's like the clear liquid butt squirt Olympics over here.

I finally brought her inside tonight, realizing that she's probably going to die and/or infect my whole flock in the process. I gave her another ml of oil, then some amoxicillin/clavulanate (which should do wonders to cause non-clear diarrhea if it works on birds the same way it works on humans) orally in a syringe, and about 10 ml of water. I then gave her some food softened in water and she ate pretty voraciously for a bit. She's camped out in one of the basement brooders, now.

She was a bird I hatched from swap eggs at some point during the hatching madness this winter/spring. Probably not from an NPIP flock, but it was eggs. I haven't brought any new birds into my world and I practice really good biosecurity.

Any other ideas?

 

[Arielle]

Here is a pic of Paisley before she got sick. It is blurry because she was never still. She lost 1/4 of her body weight as a result of the parvo and was just skin on a bonepile there for awhile. I will get some better shots of her in the next week or so.

She is so darn cute! Look at that face. Again you put in a super human effort to bring Paisley thru. So many don't make it. Lucky pup. How is her appetite now? I feed my dogs lots of quality foods like eggs and cooked meats. WHat did the vet advise for feeding at this point? Can she handle foods yet? I'm sure she will fill in quickly with you caring for her.

 

[Arielle]

SCG--NPIP doesn't guarantee that a flock is free of all diseases unfortunately. It only tests for a few. Sounds like you have taken all reasonable measures. Hope she recovers.

 

[Stumpy]

SCG, I sure hope your hen recovers!

Here are the recipes:

CHEESE SOUFFLE​

1 Tb. Plain Flour
3 c. milk
¼ lb. sharp cheddar cheese
4 eggs, beaten
½ t. salt

Preheat oven to 350 degrees. Grate cheese and mix well with other ingredients. Pour into small casserole or souffle dish. Place dish in a large pan such as a roasting pan. Pour enough water into the pan so that the water level rises to approximately one inch depth. Cook at 350 degrees for 30 to 40 minutes.

LEMON PUDDING CAKE​

4 eggs, separated
1/3 c. Lemon juice
1 t. grated Lemon peel
1 ½ c. sugar
½ c. plain flour
1 Tb. Butter, melted
½ t. salt
1 ½ c. milk
Optional: whipped cream
In bowl of electric mixer, beat egg yolks until thick and lemon-colored, about 5 to 8 minutes. Blend in lemon juice, peel and butter. Combine sugar, flour and salt; add alternately with milk, beating after each addition. Beat egg whites until stuff; fold into batter. Pour into a 1 ½ quart baking dish, set in a pan of water. Bake at 350 degrees for about 50 minutes or until browned. Serve warm topped with whipped cream.

BUTTERSCOTCH PIE
​

¼ c. butter (not margarine)
1 c. light brown sugar, firmly packaged
3 large eggs, separated
4 Tb. Flour
1 Tb. Corn starch
2 c. whole milk or half and half
¼ t. salt
½ t. pure vanilla extract
1 9-inch pie crust, baked and cooled
Preheat oven to 350°. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from heat.
Beat egg yolks. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture. Add flour mixture to saucepan with sugar/butter mixture and cook on medium heat until thickened, whisking constantly. Remove from heat and blend in vanilla extract. Stir until well-blended; then pour into a prepared (baked) 9" pie crust. Top pie with meringue (recipe to follow). After meringue is spread on top, bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.

MERINGUE
3 large egg whites
1/2 t. vanilla extract
¼ t. cream of tartar
6 T. sugar
With an electric mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over filling, sealing to edge of crust. (Then bake and cool as directed above).

CRAB QUICHE
​

1 pastry pie shell, partially baked
½ c. milk or half and half
½ c. mayonnaise
2 T. plain flour
½ lb. sharp cheddar cheese, grated
2 eggs, beaten
1 can crab meat
1/2 c. chopped green onion

Whisk together milk, mayonnaise, flour and eggs until well-blended. Stir in cheese, crab meat and onion. Pour into pie shell and bake at 350 degrees for 30 to 40 minutes. Allow to cool slightly before serving.

 

[Wisher1000]

She is so darn cute! Look at that face. Again you put in a super human effort to bring Paisley thru. So many don't make it. Lucky pup. How is her appetite now? I feed my dogs lots of quality foods like eggs and cooked meats. WHat did the vet advise for feeding at this point? Can she handle foods yet? I'm sure she will fill in quickly with you caring for her.

That face is the part that stole my heart in the shelter. That and the tiniest wiggle in her tail as she took one tentative step toward me when I looked at her in the shelter. She was labeled "terrier/dachshund" on her kennel and I think I can see the dachshund in her face and ears. She may be a bit longer than most JRussells are but her legs are longer than a dachshund.

She is eating very well. She is on a canned Science Diet food for gastrointestinal health. She came with a #10 bag of Science Diet Puppy and I got another #5 bag from the first vet visit. Then I bought a #10 bag of Purina Puppy Chow and was going to mix it. She wants that dry as much as the canned but doc said take it slow. I got six cans of the special food and have two and a half cans left. I give her a few kibbles at a time between meals. Doc said a meatball size portion of the canned every two or three hours until she shows that she can tolerate it. She has not vomited and her stool is normal so I think all is well. I will give her more and more dry kibble until the canned is gone. I made her scrambled eggs a couple of times while trying to get her to eat. I even made her a canned dog food and kibble omelet but won't do that again. I can still smell it in the house! She loved it! I will scramble some more once I know that she is all well.

She has gained alot in the past two days. I think she is back to the weight she was, if not heavier. I don't mind a little pudge, but hope she doesn't get that mid-drift spread that most females get once they are spayed. She will be spayed in a couple of months and be able to get the rest of her shots and heart-worm meds as soon as she is 100%.

She is even doing better on the housebreaking and will walk with the chickens and never look twice at them. Before she got so sick, she would tear off after them thinking they were giant squeaky toys! While she was sick, she loved to lay in the sun. The chickens would come over and check her out then go about their business within a couple of feet of her. I even fed them some bread all around her and she never moved.

 

[Arielle]

Quote: THe silver lining . . .

I fed my rottie Wysong and eventually changed as it was expensive. A lot of quality leftovers instead.A breeder used to buy lamb livers from me for her puppies. Used as training treats.

Have you considered giving her probiotics? We do it for the chickens, I do it for my horses, too. She might benefit right now as she emptied out everything she had. I even take them--when I remember!

Dog food stinks--heated up it must be 100x stinks!


My rottie never did have the middle spread. A trim girl with a tight belly . . . .but then I never did spay her even after whelping 8 rottie pups. The only dog I did not neuter.

 

[Arielle]

SCG, I sure hope your hen recovers!

Here are the recipes:

CHEESE SOUFFLE​

1 Tb. Plain Flour
3 c. milk
¼ lb. sharp cheddar cheese
4 eggs, beaten
½ t. salt

Preheat oven to 350 degrees. Grate cheese and mix well with other ingredients. Pour into small casserole or souffle dish. Place dish in a large pan such as a roasting pan. Pour enough water into the pan so that the water level rises to approximately one inch depth. Cook at 350 degrees for 30 to 40 minutes.

LEMON PUDDING CAKE​

4 eggs, separated
1/3 c. Lemon juice
1 t. grated Lemon peel
1 ½ c. sugar
½ c. plain flour
1 Tb. Butter, melted
½ t. salt
1 ½ c. milk
Optional: whipped cream
In bowl of electric mixer, beat egg yolks until thick and lemon-colored, about 5 to 8 minutes. Blend in lemon juice, peel and butter. Combine sugar, flour and salt; add alternately with milk, beating after each addition. Beat egg whites until stuff; fold into batter. Pour into a 1 ½ quart baking dish, set in a pan of water. Bake at 350 degrees for about 50 minutes or until browned. Serve warm topped with whipped cream.

BUTTERSCOTCH PIE
​

¼ c. butter (not margarine)
1 c. light brown sugar, firmly packaged
3 large eggs, separated
4 Tb. Flour
1 Tb. Corn starch
2 c. whole milk or half and half
¼ t. salt
½ t. pure vanilla extract
1 9-inch pie crust, baked and cooled
Preheat oven to 350°. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from heat.
Beat egg yolks. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture. Add flour mixture to saucepan with sugar/butter mixture and cook on medium heat until thickened, whisking constantly. Remove from heat and blend in vanilla extract. Stir until well-blended; then pour into a prepared (baked) 9" pie crust. Top pie with meringue (recipe to follow). After meringue is spread on top, bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.

MERINGUE
3 large egg whites
1/2 t. vanilla extract
¼ t. cream of tartar
6 T. sugar
With an electric mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over filling, sealing to edge of crust. (Then bake and cool as directed above).

CRAB QUICHE
​

1 pastry pie shell, partially baked
½ c. milk or half and half
½ c. mayonnaise
2 T. plain flour
½ lb. sharp cheddar cheese, grated
2 eggs, beaten
1 can crab meat
1/2 c. chopped green onion

Whisk together milk, mayonnaise, flour and eggs until well-blended. Stir in cheese, crab meat and onion. Pour into pie shell and bake at 350 degrees for 30 to 40 minutes. Allow to cool slightly before serving.

THis crab quiche looks like it's easy to adapt to low carb eating. Eliminate the crust and the flour. Hmmm need to check the pantry for crabmeat--my kids eat it so I may need to buy a can. Breakfast! I'm sick of eggs--I eat about 3-6 eggs a day.

 

[Stumpy]

THis crab quiche looks like it's easy to adapt to low carb eating. Eliminate the crust and the flour. Hmmm need to check the pantry for crabmeat--my kids eat it so I may need to buy a can. Breakfast! I'm sick of eggs--I eat about 3-6 eggs a day.

I also use the "fake" crabmeat for this recipe sometimes.

 

[KnobbyOaks]

That is one cute little puppy. So glad she made it.

Thanks for the recipes.

Am I the only one who has never had pickled eggs? I just can't imagine what it must be like.