This is a basic template to use when creating the News Summary on the New Forum in html

Esta es una plantilla básica para usar cuando creamos Resúmenes de Noticias en el Nuevo Foro en html

Things to check for changes- The WHO site for a new update of cumulative cases

- if any of the links or names to forum special news threads have changed

- update to Indonesia Case Summary table

IMPORTANT! PLEASE CLICK ON EDIT HERE IN THE SANDBOX AND COPY FROM THE EDIT BOX AS PARTS OF THE HTML DO NOT SHOW UP

CORRECTLY IN THE DISPLAY FORM OF THIS PAGE

YOU CAN THEN PASTE INTO THE NEW DIARY ON THE OTHER FORUM,

DELETE THE BACKSLASHES AND ADD/CHANGE INFO AS REQUIRED THERE.

The first section (Main Text) is this

<b><font color=“red”>Summary of News for December 8 2006</font></b><p>

<font color=“green”>(From WHO as of 29 Nov - latest update)</font></p>

<p></p><font color=“green”>Total human cases worldwide 258, deaths 154

(2006 – 111 with 76 deaths)</font>

<p>Post non-bird flu news

<a href=“http://www.newfluwiki2.com/showDiary.do?diaryId=221”>here</a>

The second section (Extended Text) is like this

<font color=“red”><b>News Summary Details</b></font><br>

<br> <b><font color=“maroon”>China</font></b><br>

    • ARTICLE TITLE

(<a href=“URL”>Link</a>)<br>

    • ARTICLE TITLE

(<a href=“url”>Link</a>)<br>

<b><font color=“maroon”>UK</font></b><br>

    •   ARTICLE TITLE

(<a href=“URL”>Link</a>)<br>

<b><font color=“maroon”>Saudi Arabia</font></b><br>

    •  ARTICLE TITLE(<a href=“URL”>Link</a>)<br>

<b><font color=“maroon”>Australia</font></b><br>

    • ARTICLE TITLE (<a href=“URL”>Link</a>)<br>

<br>

<font color=“maroon”><b>General</font></b><br>

    •  ARTICLE TITLE (<a href=“URL”>Link</a>)<br>

    •  ARTICLE TITLE (<a href=“URL”>Link</a>)<br>

<br>Link to <a href=“URL FOR PREVIOUS DAY’S NEWS HERE”><br>

<b>News Reports For December 8</b></a><br><br>

(Usual disclaimer about may not have captured everything.

Feel free to add your own where omissions have occurred.)<br>

Please note that I copy the links directly from the thread so if they don’t work you may need

to re-visit the Thread<br> <br> <font color=“red”>

<b>Thanks to all of the newshounds!</b></font><b>

<br><font color=“purple”>    •link to </font><a href=“URL”>

current Indonesia Diary</a><br>

<br><font color=“purple”>    •link to </font><a href=“URL”>

Indonesia Diary(Nov.26-Dec.7)</a><br>

<font color=“purple”>    •link to </font><a href=“URL”>

Indonesia Diary (Nov 19 - 25)</a><br>

<font color=“purple”>    •link to </font><a href=“URL”>

Indonesia Wiki page</a><br>

<br> <font color=“green”>    •link to </font><a href=“URL”>

Lookout Post main page</a><br>

    •link to <a href=“URL”>India III</a><br>

    •link to <a href=“URL”>Nepal II</a><br>

    •link to <a href=“URL”>Egypt II</a><br>

<br> <font color=“brown”>    •link to</font> <a href=“URL”>
Graphs of Clusters 2003 - 2006</a></b><br>

<br><b><font color=“brown”>    •link to</font>

<a href=“URL”> Charts and Graphs on H5N1 from WHO</a></b></font>

Indonesia Summary - Updated as of 10/03/06

Cases DiscussedJun-06Jul-06Aug-06Sep-06Oct-06Total
Died, no test results2243011
Died, tested positive4323012
Other tested positive013105
Symptoms, tests pending4246436101
Tested negative062613045
Totals101481636174

Indonesia Summary - Updated as of 11/01/06

Cases DiscussedJun-06Jul-06Aug-06Sep-06Oct-06Nov-06Total
Died, no test results22436017
Died, tested positive43233015
Other tested positive0131005
Symptoms, tests pending424638340124
Tested negative0626197058
Totals10148164500219

Indonesia Summary - Updated as of 12/04/06

Cases DiscussedJun-06Jul-06Aug-06Sep-06Oct-06Nov-06Dec-06Total
Died, no test results224375023
Died, tested positive432332017
Other tested positive01310005
Symptoms, tests pending4246383091130
Tested negative062520112064
Totals1014806551181239

Creamy Chicken Curry Lentil Soup

  • 1 c red split lentils (these cook in about half the time of regular lentils)
  • 2 c chicken broth
  • 1/2 large onion, chopped
  • 1 T canola oil
  • 1 tsp hot red curry powder or to taste
  • 1 c milk
  • 1 can or 1 foil pouch of chicken

Combine lentils and broth, bring to a boil. Add onion, oil and spice and simmer, covered, for 15 min. Add chicken and milk, simmer for an additional 5 min. Delicious!

Italian Beef Stew

  • 2 cans Italian stewed tomatoes (or contain onion and green pepper)
  • 1 can corn, drained
  • 1 can green beans, drained
  • 2 cans potatoes, whole or sliced, drained
  • 1 can (10oz) roast beef
  • Italian seasonings as desired. (Basil, rosemary, oregano, etc.)

Attach:Thailand.jpg Δ Combine, heat and serve.

Moroccan Lentil Soup

  • onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 6 cups water
  • 1 cup red lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (19 ounce) can cannellini beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Six Can Chicken Tortilla Soup

  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (14.5 ounce) cans chicken broth *
  • 1 (10 ounce) can chunk chicken
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Slow Cooker Chicken Taco Soup

  • 1 onion, chopped 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer (or chicken broth)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 1 (10 ounce) can chunk chicken
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Creamy Bean Soup with Fresh Herbs and Spinach (Melanie)

  • 3 tablespoons olive oil
  • 3 cups chopped onions (about 2 medium)
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 5 cups low-salt chicken broth
  • 2 15- to 16-ounce cans white beans, drained
  • 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
  • 1 6-ounce package baby spinach leaves
  • 1 tablespoon finely chopped fresh sage
  • Grated Parmesan cheese
  • Extra-virgin olive oil

Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and saut¨¦ until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired. Makes 8 first-course servings.

Cook¡¯s notes: the EVO isn¡¯t optional! Save your parmesan rinds in the freezer and add them to this while it is simmering, remove before pureeing. If you have the calorie budget, you can add a little heavy cream at the point where everything goes into the blender. I cook with virtually no salt, but this might need a little (tastes differ) but I like lots and lots of freshly ground pepper on everything. I use freshly ground peppercorn melange, but you might prefer white pepper with this for the look. Skip the cheese and use a vegetable broth and you have a vegan dish, but then add a little lemon juice. You can also up the protein by adding some turkey sausage (or Aidell¡¯s Chicken and Apple, which I love) during the sauteeing stage. The onions and herbs can all be replaced with dried.

Chicken Stew (Kathy in FL)

  • 1 - 6 oz. Can chicken chunks (NOT drained) (you can use more for a meatier stew)
  • 1 - 8 oz can Cream of Chicken soup
  • 1 - 8 oz can Cream of Mushroom soup
  • 1 - can of mushrooms and stems
  • 1 - can Sweet peas (drained)
  • 2 to 3 cups Shredded Cheddar Cheese (or Velveeta)
  • 2 to 3 tablespoons butter or margarine (or if not available Butterbuds)

Mix all ingredients together on the stovetop and heat until the cheese is melted. This can be served over rice, egg noodles, or a baked potato.

Crab Soup (Kathy in FL)

  • 1 large onion, chopped (or equivalent dried)
  • 2 T olive oil
  • 2 cans crab claw meat
  • 1 can mixed vegetables
  • 1 can potatoes cut in fourths (use fresh potatoes if available)
  • 1 can diced tomatoes
  • 1 can of any white beans
  • 1 beef bouillon cube or
  • 1 can of beef broth
  • dash celery seed
  • 1 T Old Bay Seasoning (if not available, use 1 tsp. cayenne pepper)
  • 1 bean can of water (use less if beef broth was used)
  • Saut¨¦ onion in oil. Add vegetables (drain veggies unless water is scarce) and water. Heat until bubbling. Add crab and seasonings. Old Bay is required for a true Chesapeake Bay taste, but pepper will do in dire necessity. Serve with crackers or flat bread. You can add pasta to stretch the soup.

Cream of Potato and Vegetable Soup (Kathy in FL)

  • 4 T. butter flavored Crisco (butter is better if you have it)
  • 1 small chopped onion or 2 T. dehydrated onion flakes (rehydrated)
  • 1 can chicken broth
  • 5 C. cubed potatoes ¡ª fresh, canned or dehydrated
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 C. flour
  • 1 can evaporated milk
  • 1 cup water
  • 2 cans mixed vegetables ¡ª may substitute dehydrated 8 ounces Spam, cubed (optional) ¡ª may substitute canned ham

Melt Crisco in Dutch oven (or large pot). Stir in onion and cook 2¨C3 minutes. Add broth, salt, pepper and potatoes. Cook 15 minutes or until potatoes are just tender. In a small bowl, combine flour and a small amount of evaporated milk until you get a paste, mixing until all the flour lumps are smoothed out. Stir milk mixture and water into potato mixture. Add vegetables and Spam (if you decide to use it). Cook uncovered for 5 minutes. Serve hot with crackers or fried corn bread. Yield: 6 large servings

BLACK BEAN SOUP (Kathy in FL)

  • 2 cans (15 ounces each) black beans, undrained
  • 1 cup chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon dried onion
  • 1 bay leaf
  • 1/2 teaspoon dried lemon peel

Puree 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3¨C4.

Creamy Chick Peas Soup (stg)

  • Dried chick peas soaked 12 hour and boiled 45 minutes -.Or canned chick peas
  • Bullion
  • Salt meat, sausages, bacon etc.
  • Pickled paprika, cucumber or sun dried tomatoes

Cook bullion, add the peas, and mince them with a electric hand mixer (manual also possible). When the soup has nice consistency, add salt meat and ground pepper, put pickles on top, and serve with bread. A dash sour cream is the perfection. This is a perfect nutrition, cheap, easy and tasty, all ingredients are easily stored.

RAINBOW BEAN SOUP MIX (Kathy in FL)

  • 3/4 c. dried red beans
  • 3/4 c. great northern beans
  • 3/4 c. split peas
  • 3/4 c. lentils
  • 3/4 c. black beans
  • 2 T. dried minced onion
  • 2 T. beef bouillon granules
  • 2 T. dried parsley flakes
  • 2 t. dried basil
  • 2 t. powdered lemonade mix with sugar
  • 1 1/2 t. chili powder
  • 1 t. pepper
  • 1 t. dried oregano
  • 28 oz. can of crushed tomatoes
  • Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren¡¯t sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.

WHITE BEAN CHOWDER (Kathy in FL)

  • 1 2/3 c. dried great northern beans
  • 1 2/3 c. instant potato flakes
  • 1/3 c. imitation bacon bits
  • 1/3 c. dried minced onion
  • 2 T. chicken bouillon granules
  • 1 t. pepper
  • 1 t. sage
  • 1/2 t. celery flakes
  • 14 oz. can of diced or crushed tomatoes

Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Note: You might try using canned white beans instead of the dried white beans. Cooking time will be lowered significantly if you use canned beans.

BLACK-EYED PEA SOUP (Kathy in FL)

  • 3 c. dried black-eyed peas (rinsed and soaked)
  • 1/2 c. dried minced onion
  • 6 T. chicken bouillon granules
  • 2 T. dried parsley flakes
  • 1 T. sugar
  • 2 t. dried minced garlic
  • 1 t. chili powder
  • 1 t. onion powder
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 28 oz can of diced or crushed tomatoes

Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally. Note: you might try using canned white beans instead of the dried black eyed peas.

WILD RICE AND BARLEY SOUP (Kathy in FL)

  • 1 c. barley
  • 2/3 c. imitation bacon bits
  • 2 T. brown sugar
  • 2 t. dried basil
  • 2 t. dried oregano
  • 1 t. pepper
  • 1 t. garlic powder
  • 1 t. celery flakes
  • 1/2 c. beef bouillon granules
  • 1 c. wild rice
  • 1 c. dried minced onion
  • 2 cans sliced mushrooms, optional
  • Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour.

BLACK BEAN SOUP (Kathy in FL)

  • 1/4 c. dried minced onion
  • 2 pkgs brown gravy mix
  • 2 pkgs chili seasoning
  • 1/2 c. dried parsley flakes
  • 2 1/2 c. dried black beans
  • 20 oz can of diced tomatoes (with green chilies if desired)

Rinse and soak beans. Drain and then place beans in a large soup pot with 10 cups of water. Add seasonings. Cover and bring to a boil. Lower heat, cover, and simmer for 1 1/2 hours. Add tomatoes and simmer for an additional 30 minutes or until beans are firm but tender.

SPLIT PEA SOUP (Kathy in FL)

  • 3 c. dried split peas
  • 1 c. instant potato flakes
  • 1/4 c. dried minced onion
  • 2 t. chicken bouillon granules
  • 2 t. powdered lemonade mix with sugar
  • 1 t. dried minced garlic
  • 1 t. salt
  • 2 T. dried parsley flakes
  • 2 t. dried thyme leaves
  • 1 t. celery flakes
  • 2 (5 oz.) cans ham - optional

Place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.

CREAMY CHEESE SOUP (Kathy in FL)

  • 1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand)
  • 3 t. chicken bouillon
  • 1/2 t. pepper
  • 1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand)
  • 1/4 c. dried parsley flakes
  • 3 c. powdered coffee creamer
  • 1/4 c. cornstarch

Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.

PATCHWORK SOUP (Kathy in FL)

  • 1 c. barley
  • 1 c. dried split peas
  • 1 c. uncooked white rice
  • 3/4 c. dry lentils
  • 2 T. dried parsley
  • 2 T. granulated garlic (or could substitute dried minced garlic)
  • 1 t. pepper
  • 2 t. salt
  • 1 t. garlic powder
  • 2 t. Italian seasoning
  • 2 t. dried sage enough dried chopped onion to equal 1 cup rehydrated onion

Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary. Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.

CHEESY POTATO SOUP (Kathy in FL)

  • 2 c. powdered coffee creamer
  • 1/2 c. imitation bacon bits
  • 2 (1.5 oz) pkgs of cheese sauce mix
  • 2 T. dried parsley flakes
  • 1 t. salt-free seasoning mix
  • 1 t. dried minced onion
  • 1/2 t. pepper
  • 2 c. instant potato flakes
  • 2 (5 oz.) cans ham, optional
  • Place dry ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.

POTATO SOUP MIX (Kathy in FL)

  • 3 c. instant potato flakes
  • 1 c. powdered coffee creamer
  • 1 pkg chicken gravy mix
  • 2 T. dried parsley flakes
  • 1/4 c. grated parmesan cheese
  • 2 T. seasoning blend of your choice
  • 1 t. dried minced onion
  • 1/2 t. pepper

Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.

CURLY SOUP (Kathy in FL)

  • 2 T. dried parsley flakes
  • 1 t. pepper
  • 2 T. beef bouillon granules
  • 1/3 c. dried minced onion
  • 1 t. sugar
  • 3 to 3 1/2 c. tri-colored curly rotini pasta spirals
  • 14 oz. can crushed or diced tomatoes

Bring 8 cups of water to a boil in a large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.

Greek Egg Lemon Soup (Melanie)

  • 1 can of chicken with rice soup
  • 2 tablespoons of dried eggs, reconstituted with lemon juice

Heat soup to just simmering, mix the dried eggs and lemon juice in a bowl. Add some of the heated broth to the bowl to bring up to temperature, then add egg mixture to the hot soup and stir to combine. Serves 2.

BACKPACKER¡¯S BEEF JERKY STEW (Kathy in FL)

  • 4 cups water
  • 1 cup dried tomato pieces (about 20 slices)
  • 1 cup beef jerky pieces (in 1/2-inch chunks)
  • 1 cup dried peeled potato slices
  • 1 tablespoon dried bell pepper pieces
  • 1 tablespoon dried onion pieces
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried garlic
  • salt and pepper to taste
  • 1 fresh carrot, sliced (optional)
  • 1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.

SIX CAN CHICKEN TORTILLA SOUP (Kathy in FL)

  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10 ounce) can chunk chicken
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes, drained

Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese if desired.

Poorman¡¯s Beef Stew (Kathy in FL)

  • 2 packages beef ramen noodles
  • 1 can of sliced mushrooms
  • dried minced onion
  • chopped garlic or garlic powder
  • 1 can roast beef or deli roast beef if available
  • steak sauce

Cook the noodles as directed, adding the mushrooms. Next add a half teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.

Condensed Soup Mix (Kathy in FL)

  • 2 cup Nonfat dry milk
  • 3/4 cup Cornstarch
  • 2 T. Dried minced onion flakes
  • 1/2 t. Pepper
  • 1/4 cup Instant chicken bouillon Or other flavor
  • 1 t. Crushed basil ¡ª optional
  • 1 t. Crushed thyme ¡ª optional

Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup.

Dried Onion Soup Mix (Kathy in FL)

  • 1/2 ts onion powder
  • 1/2 ts salt
  • 1/4 ts sugar
  • 1/4 ts kitchen bouquet
  • 1/2 c dried onions, chopped/minced

In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.

Quick Stew (kay) 2 - 14.5 cans stewed tomatoes ( Mexican, Italian, or Cajun ) 1 ¨C 15 oz can black beans (drained and rinsed) 1- 16 oz can corn (drained and rinsed)

Combine in sauce pan and cook over medium heat for 5 minutes, stirring occasionally. Note: I have added various other veggies to this one of my favorite is cubed zucchini that I have lightly browned. I¡¯ve also added various spices cumin, chili powder¡­etc.

Quick Chili (kay)

  • 5 cp water
  • 1 cup uncooked elbow macaroni
  • 1 can tomato paste
  • 1 15 0z can kidney beans (drained and rinsed)
  • 1 14.5 oz can chopped tomatoes
  • 1/2 cp chopped onions
  • 1/2 cp green bell peppers
  • 2 teaspoons chili powder ( or more to taste)
  • black pepper to taste

Add water to large pot and bring to boil (can add dried onions and bell peppers here to reconstitute¡­the above amounts are for fresh). Add the macaroni and cook for 5 minutes. Add the remaining ingredients and enough water to desired thickness, and cook for 20 minutes.

So Easy Even the Kids Can Make It Chicken Noodle Soup (Kathy in FL)

  • 3 cups chicken broth (from a can)
  • 1 or 2 cups water
  • 2 cans chicken chunks (as much or as little chicken as you want)
  • 2 carrots (if using canned, put these in toward the end of cooking the noodles)
  • 1 cup egg noodles (narrow or wide, it doesn¡¯t matter)
  • 1 teaspoon salt (or a salt substitute if sodium is a problem)
  • 1 cup corn (from a can)
  • 1 teaspoon thyme
  • 1 teaspoon dried parsley
  • salt and pepper to taste

In a large pot, boil chicken broth, water, salt, pepper, parsley and thyme. When boiling, add in the chicken chunks and carrots (if fresh, if using canned add closer to the end). Boil for 3 to 5 minutes, and add in the celery. Put heat on medium-high. Cook 10 minutes or until carrots start to soften. Add noodles and corn, and cook for 5 to 7 minutes until the noodles are cooked. Simmer until ready to serve. To stretch this recipe, increase either the noodles, the water, or both. If you like the broth to have a stronger chicken flavor, add chicken bouillon when you add the extra water.

BEEF JERKY CHILI (Kathy in FL)

  • 4 to 6 ounces beef jerky
  • 3 Tbsp vegetable oil
  • 1 tsp whole cumin seed
  • 3 to 4 Tbls chili powder
  • 1 teaspoon Onion flakes
  • 1/2 tsp cumin (powdered)
  • 1/4 tsp garlic powder (not garlic salt)
  • 1 tsp oregano
  • water
  • flour

Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.

BLACK BEAN TURKEY CHILI (Kathy in FL)

  • 4 sheets (12¡Á18-inches each) foil
  • 1 can (15 1/2 oz.) black beans, rinsed and drained
  • 1 can (14 1/2 oz.) chili style chunky tomatoes
  • 1 can (14 oz.) chili beans, undrained
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 pound ground turkey
  • sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers

Preheat grill to medium-high. Combine black beans, tomatoes, chili beans, celery, onion, chili powder, cumin and turkey. Center one-fourth of chili mixture on each sheet of foil. Bring up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Serve with sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers, if desired. Serves 4.

Pumpkin Chili Mexicana (Kathy in FL)

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion (or equivalent in dried, chopped onion)
  • 1 cup chopped red or green bell pepper (reconstituted from dried or you can leave out if you want)
  • 1 clove garlic, finely chopped (or equivalent in dried, minced garlic)
  • 1 pound ground turkey
  • 2 (14 ounce) cans diced tomatoes, undrained
  • 1 3/4 cups pumpkin pur¨¦e
  • 1 (15 ounce) can tomato sauce
  • 1 (15 1/4 ounce) can kidney beans, drained
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans chiles, corn, chili powder, cumin, salt and pepper. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes. Note: You can leave the meat out of this one or substitute canned meat or TVP. White Chicken Chili (Kathy in FL)

  • 1 large onion, chopped (about 1 cup) (or equivalent chopped, dried onion)
  • 1 clove garlic, finely chopped (or equivalent chopped, minced garlic)
  • 1/4 cup butter or margarine (if you opted to saute onions and garlic, otherwise don¡¯t worry about it)
  • 2 large cans chicken
  • 3 cups chicken broth
  • 2 tablespoons snipped parsley (or equivalent dry parsley flakes)
  • 1 tablespoon dried basil leaves
  • 2 teaspoons ground red chiles (or a little bit of red pepper flakes to taste)
  • 1/4 teaspoon ground cloves
  • 2 (16 ounce) cans great northern beans
  • 1 can white shoe peg corn, drained

Saut¨¦ onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Makes 6 servings (1 1/2 cups each).

Reference

Blue
Back to normal

This is a summary of Indonesian reports as of Aug-29. Individuals who have tested positive are labeled with a +. Each individual is only intended to be listed once, at the date symptoms are first mentioned. The numbering starts over within each region. The cumulative total for all regions is 74 with symptoms of H5N1. This includes individuals who have tested negative and have been released from the hospital.

  1. 7/27 →Santi (6F) symptoms, to hospital 8/16, released, tested negative , RS Handsome Sadikin (RSHS) Bandung (sister of Ismawati, daughter of Kuraisen & Osin, neighbor & playmate of Ai)
  2. 7/31 Sardi (4M) died no tests died
  3. 8/1 Ai Siti Amanah/Fatimah (9F) symptoms, to hospital 8/14 + WHO confirmed, died Aug-15 , RSUD Slamet Garut
  4. 8/1 Rubiah (13F) died no tests died
  5. 8/15 Ismawati symptoms, to hospital 8/16, released, tested negative , RS Handsome Sadikin (RSHS) Bandung
  6. 8/15 RL (34F) symptoms, to hospital 8/25
  7. 8/16 Dea (9) died no tests died
  8. 8/16 Risma (4F) symptoms, to hospital 8/19, released , RSUD Slamet Garut
  9. 8/17 Euis Lina (35F) died + WHO confirmed, died , RSUD Slamet Garut
  10. 8/17 Eti (35F) hospital , RS Handsome Sadikin (RSHS) Bandung (may be duplicate name/report for Kuraisen)
  11. 8/18 Kuraisen (32F) symptoms, 3 mos. pregnant, released tested negative , RS Handsome Sadikin (RSHS) Bandung
  12. 8/19 Ayi Rohima (10F) hospital , RS Handsome Sadikin (RSHS) Bandung
  13. 8/19 Memen (60M) hospital , RS Handsome Sadikin (RSHS) Bandung
  14. 8/19 Risman (5M) hospital (sibling of Rubiah & Misbah)
  15. 8/19 Yana (50) hospital, released 8/23, tested negative , RSUD Slamet Garut
  16. 8/20 Gilang (14) hospital tested negative , RSUD Slamet Garut
  17. 8/20 Risma (4) hospital
  18. 8/20 Tosim (61M) symptoms, improving tested negative , Slamet Hospital Garut / RS Handsome Sadikin (RSHS) Bandung
  19. 8/21 Dadan symptoms (family of Euis Lina)
  20. 8/21 Dadan Child #1 symptoms (family of Euis Lina)
  21. 8/21 Dadan Child #2 symptoms (family of Euis Lina)
  22. 8/21 Osin (36M) symptoms, released, tested negative , RS Handsome Sadikin (RSHS) Bandung (husband of Kuraisen)
  23. 8/23 Herman (21M) hospital, improving tested negative
  24. 8/23 Rangga (6 months)
  25. 8/27 Aris (10)
  26. 8/27 Pipit (6)
  27. 8/27 Burhan (38)
  28. 8/28 Direct or Pidi (60M), wife is Walk On, hospital, chickens owned died , RSUD Slamet Garut
  29. 8/29 Ridwan (17M) hospital , RSUD Slamet Garut
  30. 8/29 Name? (39M) hospital , RSUD Slamet Garut

Bekasi, W. Java

  1. 8/13 Meggy or Mega Saputra died no tests died (possibly Nursifah’s mother)
  2. 8/18 Nursifah (6F) hospital, ICU + , Sulianti Saroso Infection Hospital, Jakarta North
  3. 8/25 Nursivah (3M) hospital, tested negative , Infection Hospital (RSPI) Sulianti Saroso

Bayongbong, W. Java

  1. 8/23 Ari Tresna Alfajar Day or AT (14) hospitalized Wednesday , RSUD Slamet Garut

Garut, W. Java

  1. 8/27 Hendra (21) +
  2. 8/27 Gilang (9) +

Sukabumi, W. Java

  1. 8/25 Dede in Cicadas Village died suddenly after showing symptoms, chickens died also died

Tulungagung, E. Java

  1. 7/22 DA (5) DA (5) no tests
  2. 7/22 NA (.5) NA (.5) no tests
  3. 8/25 Lasting Goddess TK Sukowiyono (6) hospital, released 8/27, tested negative , Dr Iskak Tulungagung

Madiun City, E. Java

  1. 8/25 5 suspects in Ponorogo
  2. 8/25 2 suspects in Magetan

Kendari, SE Sulawesi

  1. 8/23 Siblings hospitalized: Andika (1.5) hospitalized - released Aug-25 (siblings) delete if can’t find support
  2. 8/23 Siblings hospitalized: Daffarial hospitalized - released Aug-25 (siblings) delete if can’t find support
  3. 8/23 Istiwati or Lis (17F) symptoms (cab driver Ambu Sao’s family)
  4. 8/23 Nurhadayani the Guidance (5F) symptoms (cab driver Ambu Sao’s family)
  5. 8/23 Ahmad Djafan the Dawn (1.5M) symptoms, ICU , RSUD South-East Sulawesi (cab driver Ambu Sao’s family)
  6. 8/28 Mutmaina (1.5) hospital , (RSUD South-East Sulawesi) (siblings)
  7. 8/28 Haris Purwanto (5M) hospital , (RSUD South-East Sulawesi) (siblings)
  8. 8/28 Sri the Well-being (2). hospital , (RSUD South-East Sulawesi) (siblings)

Turikale District, South or SE Sulawesi

  1. 8/29 Jaelani (36) symptoms, burned chickens that died 8/24 , Alritengngae Community Health Centre (husband of Kartini)
  2. 8/29 Kartini (28) symptoms, blood taken at community center, on Tamiflu , Alritengngae Community Health Centre (wife of Jaelani)
  3. 8/29 Nursari (46) symptoms, blood taken at community center, on Tamiflu , Alritengngae Community Health Centre (neighbors or relatives of Jaelani & Kartini)
  4. 8/29 Saiful (28) symptoms, blood taken at community center, on Tamiflu , Alritengngae Community Health Centre (neighbors or relatives of Jaelani & Kartini)
  5. 8/29 Hernan, (21) symptoms, blood taken at community center, on Tamiflu , Alritengngae Community Health Centre (neighbors or relatives of Jaelani & Kartini)
  6. 8/29 Dg Sallang (65) symptoms, blood taken at community center, on Tamiflu , Alritengngae Community Health Centre (neighbors or relatives of Jaelani & Kartini)

Palu, Central Sulawesi

  1. 8/26 Elis (21F) from Datuk Pamusu street
  2. 8/26 Farah (< 5F)
  3. 8/26 Kiki
  4. 8/26 Ahmad (2M) ?date (from Palu, at least 4 people in hospital) , Palu Undata Hospital
  5. 8/28 Greetings (1.5) ?date (from Palu, at least 5 people now in hospital) , Palu Undata Hospital

Palembang (Lubuklinggau), S. Sumatra

  1. 8/21 Putri Wira Maharani (8F) hospitalized (siblings)
  2. 8/21 Putra Wira Aditya (3.5 month M) hospitalized (siblings)

Saribudolok, North Sumatra

  1. 8/23 K boru Saragih hospitalized Wednesday, direct contact w/ poultry, , RS H Adam the Medan Owner

Simulungun, North Sumatra

  1. 8/22 RL or Rasmita Boru Lingga (35F) pregnant and on Tamiflu, ICU , Adam Malik Hospital Medan
  2. 8/25 Simulungun government official , RSU Pematang Siantar

Tebing Tinggi, North Sumatra

  1. 8/26 Fatimah (78 F) symptoms, chickens owned died , Tebing Tinggi Public Hospital, North Sumatra

Other Noteworthy Dates

  1. 8/18 MASS TAMIFLU DISTRIBUTION,
  2. 8/25 215 students the Aisyiyah Kindergarten, Palu tested after 22 birds found positive

As usual, if you see information which need to be changed, please post it to the most current Indonesian thread.

http://www.fluwiki.info/uploads/Geographic/Cases3.pdf

test bullet: •

Version 2 by anon_22 (now edited to contain parts of v. 1 and v.3)

FOR IMMEDIATE RELEASE.

!!

CONTACT: Melanie Mattson is the official FW contact person at beltwaybump@gmail.com.

It’s time to stop talking about Bird Flu and start preparing for Pandemic Flu

A group of scientists, health professionals, and concerned citizens are mounting an awarness campaign by launching a Pandemic Flu Awareness week on October 9–15 2006. One of the top priorities of this public education campaign is to change the current widespread perception that you only need to worry about bird flu if you are in contact with infected birds. Pandemic Flu Awareness week is sponsored by Flu Wiki, an internet-based non-proft resource dedicated to educating the public on all aspects of pandemic planning and mitigation(1).

Pandemic Flu, different than avain flu. The avain flu that is currently circulating in more than 50 countries is evolving. As is mutates it may become a flu that is as easy to catch as the seasonal flu or even the common cold but with much more devastating results. No human would have any immunity to pandemic flu. The truth is, the H5N1 strain of avian flu poses such a serious threat that it has been ranked as one of four top global risks(2) this year by the World Economic Forum, an annual meeting of the world’s most powerful leaders at Davos in Switzerland.

Why are top government, scientific, and economic leaders leaders so worried? Even a mild pandemic would have a devastating effect on our highly globalized and interdependent world. According to the World Health Organisation (WHO) an influenza pandemic would make at least 25% of any population very ill(3) within a matter of weeks, causing such a sharp surge of demand on healthcare services that the entire health care system is likely to be overwhelmed. Dr Martin Meltzer of the CDC, one of the world’s top experts on the impact of diseases on societies, estimates that “There is no healthcare system anywhere in the world that can cope with even a mild pandemic like the one in 1968.”(4)

Right now H5N1 is primarily a flu virus that is spreading at unprecidented speed through the bird populations of the world. When it does make humans ill it has an average fatality rate of 58%(5) and there is no proof that this will decrease. Within the last 9 months H5N1 has made a new leap in evolution and has actually spread from human to human to human, luckily it has not been able to do this efficiently, yet. This move towards efficient transmission between people is what has government, scientific, and economic leaders so worried. Even more worrying is that it is targeting a disporportionate number of children and young adults. The fatality rate so far this year is 70–80% for those aged between 10 to 29(5). If this trend continues, an unprecedented number of Americans may face the anguish of watching their children and grandchildren die with almost no access to healthcare.

How could it affect your lives? Even a mild pandemic is expected to cause at least 40% of the workforce to be absent from work for extended periods due to sickness or while caring for family members(7). This would apply to all industries, all companies, and all countries, simultaneously or one after another over a matter of months, greatly increasing the chance of major disruptions of goods and services. Everything from food and fuel shortages, to lack of electricity, gas, and water supplies can lead not only to hardship for all but to civil unrest.

What can you do? For all these reasons, the focus of Pandemic Flu Awareness Week will be on education and building personal, family, and community resilience. Actions required to achieve that will include putting aside essential provisions like food and water. Several governmental websites suggest preparing for a minimum of 3 days, and the HHS site pandemicflu.gov suggests having food and water on hand for two weeks. That’s a good starting point, but many scientific experts agree that individuals ideally might need to be prepared to stay at home for the length of each wave of illness, History tells us that that is for 6–8 weeks or more in a worst case scenerio.

Volunteers of this grassroots campaign will be wearing and distributing the Pandemic Flu Awareness Ribbon, in the form of a red ribbon with the letters P (for Pandemic) and A (for Awareness) in gold, as well as giving out resource cards telling the public where to find information on this serious health issue. Members of the public are invited to participate by wearing these ribbons, which can be obtained from any of the volunteers, and to spread the word to their communities.

The message of the Pandemic Flu Awareness Week is simple:

Be Informed, Be Prepared.

Do It Now, Don’t Wait till it’s too Late.

The organizers of this campaign have put together a vast resource of information online at the Fluwiki website, www.fluwiki.info. This site, put together entirely by anonymous volunteers, has been hailed as “the best one-stop resource” by Harvard Business Review(9) and called the ‘Encyclopedia Influenzae’ by the prestigious journal ‘Science’(10). Topics include Q&A’s on flu, why you should take action, what essential preparations should be made, what might happen to schools and travel, what to do if healthcare is not available, how to help your neighbors and community, and more. Members of the public are invited to download and use any material that they find useful on the site, and to contribute to this effort by sharing their knowledge or information from their local communities with others around the country.

References: 1 www.fluwiki.info 2 World Economic Forum Global Risk Report 2006 3 WHO report Avian Influenza: Assessing the Pandemic Threat Jan 2005 4 Meltzer MI, Lancet Asia Forum, Singapore, May 2006 5 WHO report Epidemiology of WHO-confirmed human cases of avian A(H5N1) infection 30 June 2006 6 US HHS Pandemic Flu website, pandemicflu.gov Pandemic Planning Assumptions 7 US HHS Pandemic Flu Website, pandemicflu.gov Individuals & Families Planning 8 Harvard Business Review Special Report, Preparing for a Pandemic, May 2006 9 Science Magazine, Netwatch, Vol. 311. no. 5766, p. 1353, 10 March 2006

Subheading

Subheading

Summary from Indonesia Outbreak as of 14 November 2006

Cases DiscussedJun-06Jul-06Aug-06Sep-06Oct-06Nov-06Total
Died, no tests22437018
Died, tested positive43233116
Other tested positive0131016
Symptoms, tests pending424638309129
Tested negative06261911062
Totals101481645111231

Special thanks to Michelle in OK for helping to keep us all organized on the Indo Outbreak thread!

(If you want any of the links to open in a new window, hold down the shift key and then click on the link)

Lookout Posts – here are the links (if no Lookout Post exists, it will not be highlighted)

Please visit these threads for latest information from these regions or to add news

NoRegion NameNoRegion NameNoRegion Name
1USA8East Africa15Arab Peninsula
2Canada, Greenland and the Arctic Circle9Southern Africa and Madagascar16Central Asia
3Central America and Caribbean10Northwest Europe and British Isles17Southern Asia
4South America and Surrounding Islands11West and Southwest Europe18Mainland East Asia and Japan
5Northern Africa12Central and Southeast Europe19Southeast Asia
6West Africa13Eastern Europe and Baltic Region20Australasia Melanesia and Micronesia
7Central Africa14Middle East and Caucasus Region21Pacific Islands and Antarctic

(Please see the thread Volunteers Needed as Lookouts Worldwide if you want to help)

Separate forum threads for India, Indonesia and Nepal

link to Indonesia wiki page

Summary of News for 18 November 2006

(From WHO as at 13 Nov - latest update) Total human cases worldwide 258, deaths 153 (2006 – 111 with 76 deaths)

Indonesia

Africa

Egypt

Australia

Greece

Canada

USA

General

Link to news thread for 18 November (link News Reports for November 18 )
(Usual disclaimer about may not have captured everything. Feel free to add your own where omissions have occurred.)
Please note that I copy the links directly from the thread so if they don’t work you may need to re-visit the Thread.

Thanks to all of the newshounds!

‘Test bold ‘let’s try again

< font color = red size = 5 >test red and big< /font >

< b > text </ b >

< i >gimme2breaks< /i >

< i > gimme3 < /i>

< i > gimme4 < /i >

“gimme” ‘=bold does it typewriter to indent texr →let’s see

gimme bold type let’s see how this turns out if the text goes all the way to the second line

and this is bold italics
(If you want any of the links to open in a new window, hold down the shift key and then click on the link)

Lookout Posts – here are the links (if no Lookout Post exists, it will not be highlighted)

Please visit these threads for latest information from these regions or to add news

NoRegion NameNoRegion NameNoRegion Name
1USA8East Africa15Arab Peninsula
2Canada, Greenland and the Arctic Circle9Southern Africa and Madagascar16Central Asia
3Central America and Caribbean10Northwest Europe and British Isles17Southern Asia
4South America and Surrounding Islands11West and Southwest Europe18Mainland East Asia and Japan
5Northern Africa12Central and Southeast Europe19Southeast Asia
6West Africa13Eastern Europe and Baltic Region20Australasia Melanesia and Micronesia
7Central Africa14Middle East and Caucasus Region21Pacific Islands and Antarctic

(Please see the thread Volunteers Needed as Lookouts Worldwide if you want to help)

Separate forum threads for India, Indonesia and Nepal

link to Indonesia wiki page

link to Summary of News for 21 November
link to News Reports For November 21
(From WHO as at 13 Nov - latest update) Total human cases worldwide 258, deaths 153 (2006 – 111 with 76 deaths)
 Thanks to all the newshounds!

:)

  PROTEIN CARBOHYDRATE
Food Pattern (calories) Target age/gender group(s) RDA (grams) AMDR (%) RDA (grams) AMDR (%)
1000 child 1–3 13 5–20 130 45–65
1200 female 4–8 19 10–30 130 45–65
1400 male 4–8 19 10–30 130 45–65
1600 female 9–13

female 51–70, 70+

34

46

10–30

10–35

130

130

45–65

45–65

1800 male 9–13

female 14–18, female 31–50

34

46

10–30

10–30

130

130

45–65

45–65

2000 male 51–70 70+

female, 19–30

56

46

10–35

10–35

130

130

45–65

45–65

2200 male 14–18

male 31–50

52

56

10–30

10–35

130

130

45–65

45–65

2400 male 19–30 56 10–35 130 45–65
2600* male 19–30 56 10–35 130 45–65
2800* male 14–18 52 10–35 130 45–65
3000* male 19–30 56 10–35 130 45–65
3200* male 14–18 52 10–35 130 45–65
Category FEMA

(before2006)

LDS** Stevens****
Water (gallons) 28 28 28
Wheat (lbs) 20 33 52
Corn (lbs) 20
Powered Milk (lbs) 20* 1.3** 17
Honey/Sugar (lbs) 5 8
Iodized Salt (lbs) 1 0.75
Soybeans (lbs) 10 5 7
Vitamin C** (grams) 15
Cooking Oil (quarts) 10 7.5
Sprouting Seeds (lbs) 0.8

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