Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Depression Era Recipes continued:

Scalloped Corn

1 can corn
3 eggs
3 tablespoons butter
2 cups sweet milk
1/2 cup soda cracker crumbs
1 tablespoon sugar
1 teaspoon salt

Beat eggs separately, put 1 teaspoon of butter in baking dish and 2 tablespoons butter melted butter into cracker crumbs. Add yokes of eggs, milk, salt and sugar to corn, fold in whites of eggs. Bake in casserole dish for fifty minutes in moderate oven.

Stuffed Cabbage

1 medium head cabbage
2 ounces pork, chopped fine
2 ounce veal
2 tablespoons butter
2 egg yokes
1 teaspoon salt
1 teaspoon parsley
1 teaspoon onion
1 cup crumbs
1 pimento

Parboil cabbage, drain and let cool. Open leaves and scoop out center of cabbage, save the center and chopped it fine, add bread crumbs, moistened with butter, add meat, seasoning and the cabbage that has been chopped fine. Mix these all together. Stuff into the cavity of the cabbage. fold the leaves back over, and tie with a string to hold. Bake in moderate oven for about 3 hours.

Spanish Rice

6 slices chopped bacon
1/4 cup chopped onion
1/4 cup chopped green peppers
2 cans canned tomatoes
3 cups cooked rice
1 cup uncooked rice { makes about 3 cups of cooked rice }
1 teaspoon salt
1/8 teaspoon pepper

Fry bacon until crisp, remove bacon, then cook onion and green peppers until the onion turns a yellow color. Add all remaining ingredients to the bacon and onion mixture. Bake in greased casserole dish, at 350/o for 30 minutes. If desired sprinkle grated american cheese over the top before baking This recipe will serve 8.

Enjoy! :)
Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:14pm

These are recipes fixed during the depression!

Wilted lettuce

1 large bowl of fresh clean garden picked lettuce pieces
8 slices of bacon fried and crumbled. {more if you like}
1 small onion diced small
3 tablespoons vinegar
2 tablespoons water
2 teaspoons sugar

Break lettuces into a large bowl and salt and pepper. Add remaining ingredients to bacon fat in frying pan. {use not more than 4 tablespoons of the bacon fat} Bring this to a boil stirring constantly, pour over the lettuce, toss lightly with salad fork and spoon until the lettuce is wilted.

Layer Cake Salad

Tomato Layer

2 tablespoons gelatin
3 cups tomato juice
2 teaspoons lemon juice
1 teaspoon sugar
1 teaspoon onion juice
1 teaspoon worchestershire sauce
1 teaspoon salt
few grains pepper

Cucumber Layer

1 package lemon flavored gelatin
1 teaspoon salt
1 tablespoon vinegar
3 tablespoons green peppers, chopped fine
5 tablespoons cucumbers, chopped fine

Soak plain gelatin in 1/4 cup tomato juice. Scald 3/4 cup tomato juice and add to gelatin, stir until dissolved. Add remaining tomato juice and other ingredients in the tomato LAYER group. Pour 1 1/2 cups into round or oblong loaf pan which has first been rinsed in cold water; allow to set. Prepare lemon flavored gelatin according to directions on package. Add salt and vinegar. Chill in refrigerator until mixture begins to stiffen. Add the chopped peppers and cucumbers. Pour this mixture on top of tomato gelatin in mold; allow this layer to set. When this mixture is firm enough to hold another layer, pour remaining tomato juice mixture over it. Place again in the refrigerator until very firm. When ready to serve unmold “layer Cake” on serving tray or platter, “Frost” with mayonnaise and decorate with sliced stuffed olives. Surround with chicory or other salad greens.

........................................................................................

Cottage Cheese Salad

1 package lime jello
1 3/4 cup boiling water
pinch salt
2 teaspoons vinegar
1/2 cup mayonnaise
1 cup cottage cheese
1 small onion, chopped fine

let set until beginning to gel in refrigerator. Then remove and whip the mix Add 1/2 cup mayonnaise, 1 small onion chopped fine and 1 cup cottage cheese. return to a mold and place in the refrigerator covered until firm and ready to serve.

Vegetable Aspic Salad

1 box knoz’s gelatine soaked in a little cold water
1/2 pint boiling water
1/2 pint iced water
1/2 cup sugar
1 cup vinegar
1 small can pimentos
3 green peppers
2 bunches celery, all chopped fine
2 cups cabbage, cut fine with slaw cutter

Mix all the above ingredients together, and pour into mold. Cover and place in refrigerator

Waldorf Salad

2 cups apples diced
3 tablespoons lemon juice
1 cup diced celery
1 cup diced oranges
1/4 cup sliced dates
2/3 cup chopped nuts
1/4 teaspoon salt
1/4 cup sugar
mayonnaise dressing

Marinate apples in lemon juice. Add celery, oranges, dates, nuts, salt, and sugar. moisten with mayonnaise. Mix lightly with 2 forks, serve on lettuce leaf. for individual salads, by each plate.

Depression Salad

1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 cup cooking oil, optional
1/4 cup vinegar
salt and pepper to taste

Mix all the above ingredients together and serve hot or cold.

Pineapple Salad

6 slices pineapple, cut in dices
3 tablespoons pimento, cut fine
2 cups marshmallows, cut in small pieces
1 cup pecans, chopped, but not to fine.
2 tablespoons sugar
1/8 teaspoon dry mustard
1/4 teaspoon salt
1 cup whipped cream
1 tablespoon lemon juice

Mix pineapple and pimentos thoroughly together and let stand several hours, then just before serving, mix nuts, marshmallows, and cream

Perfection Salad

2 tablespoons gelatin
1/2 cup cold water
1/2 cup mild vinegar
1 1/2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 cup boiling water
1 cup ginger ale
1/2 cup sugar
1 teaspoon salt
1 cup finely shredded cabbage
2 cups celery, cut in small pieces
2 pimientos or 1/4 cup red or green peppers, cut in small pieces

Soak gelatin in cold water, add boiling water, then vinegar, ginger ale, lemon juice and salt. Strain and when mixture starts to thicken, add remaining ingredients. Turn into a lightly greased mold and chill. Serve on lettuce and garnish with mayonnaise.

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:34pm

Interesting Article! :)

http://www.billingsgazette.com/index.php..../citylights.inc

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:09pm

PASTAS

Savory Spaghetti

1/2 pound spaghetti
1 can #2 size tomatoes
2 teaspoons flour
1/2 green peppers
2 onions
3 slice bacon, cubed
1/2 teaspoon rumford baking powder
4 stalks celery, diced
1/4 pound cheese

Make sauce of the juice of the tomatoes, strained and seasoned. Chop onions and cook in the fat obtained from frying the bacon. Add bacon cubes, 2 teaspoons flour and blend. Add tomato juice and baking powder. combine with green peppers, celery, and cheese. Add spaghetti, previously cooked. Combine thoroughly and cook in casserole one and half hours

Philippine Goulash

2 cans red kidney beans
1/2 pound bacon, sliced
1 quart canned tomatoes
1 teaspoon rumford baking powder
1/4 pound cheese
salt and pepper to taste

Cook the bacon crispy, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which the baking powder has been added. Stir all together. Season to taste with the salt and pepper. Place this in a dish . Cover closely, set in moderate oven and cook slowly for about 1 hour. Then remove the cover and sprinkle cheese which has been grated, arrange the bacon strips over all and cook for 10 minutes longer.

Pork and Noodles

2 cups egg noodles, uncooked
1 1/2 pounds of ground pork
2 onions, chopped
1 large can tomato soup, 16oz.
1 1/3 cups water
1/2 pound cheese
2 teaspoon salt
1/4 teaspoon pepper

Cook the noodles in boiling salted water. Drain. Rinse. Cook meat and onions together until brown and cooked well. Add the tomato soup, water, cheese which has been grated, salt and the pepper. Pour into a casserole dish in a moderately hot oven, or place in a heavy skillet and cook slow on top of stove. about 45 minutes or until ingredients have cooked together well.

Fried Macaroni and cheese

1 pound macaroni
3 to 4 cups water
1/2 teaspoon salt
1/4 pound margarine or butter
3 eggs
1 1/2 cups cheddar cheese, shredded

Cook macaroni in water and the salt until tender. Drain. In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. Beat the eggs as for scrambled, pour this over the macaroni. Fry on medium heat. Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

Noodles Western Style

3 ounces noodles, { about 2 1/4 } cup
1/2 small green pepper
1 1/2 tablespoons bacon fat or meat drippings
1 1/2 tablespoons flour
2 cups cooked or canned tomatoes
1 tablespoon minced parsley
1 cup chipped corned beef, spiced ham, or dried beef
1/4 teaspoon salt
little pepper

Cook noodles 10 minutes in boiling salted water. Drain. Cook green peppers in fat in large frying pan until tender. Blend in flour and other ingredients. Simmer 5 minutes to thicken. { 2 1/2 cups raw tomatoes, cut in pieces, may be used instead of 2 cups of cooked ones.} Add noodles and simmer 10 to 15 minutes longer.

Macaroni Papoose

1 package macaroni { broken in 1/4-inch lengths }
1/3 cup milk
grated cheese
small amount horseradish
thin slices raw smoked ham

Cook macaroni until tender, spread slices of ham with macaroni, horseradish and cheese. Roll slices and skewer or tie together. Place in shallow baking dish with milk. Bake in moderate oven for 35 minutes. Serve hot with dish of crushed pineapple to sprinkle over each “pappose” as desired. Bake at 350/o. { If I remember right when Mother made these, she drained the water off the macaroni after cooking it, however the recipe does not say to drain.}
Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:17pm

DESERTS

Out of five hundred recipes sent to the late Queen Victoria, This one she choose and it was awarded a prize.

Plum Pudding

1 pound raisins
1 pound suet, chopped fine
1 pound stale bread crumbs
1/4 pound sugar
1 lemon, grated rind and juice
1/4 pound flour
1 pound currants, washed and dried
1/2 nutmeg, grated
5 eggs
1/2 pint milk
1/2 pound minced citron and lemon peel

Mix all the ingredients together, beat the eggs and add them to the milk, then pour them over the dry ingredients and thoroughly mix. Pack into greased pudding moulds and steam 6 hours at the time of making and steam again 2 hours when wanted to use. Serve with either brandy or nutmeg sauce. This mixture will make about 6 pounds.

Snow Ice Cream

2 eggs beaten
6 tablespoons sugar
1 1/2 cups half and half
1 1/2 teaspoons vanilla

In a large bowl, add sugar to the beaten eggs, and mix real good until all are blended well. Add half and half, and the vanilla. Cook over low heat, stirring constantly until slightly thickened. Chill. Then put on your boots grab a large roaster pan and large spoon and fill pan with clean fresh snow. As soon as you get in, start mixing the snow to the cooled mixture until it is thick, then enjoy

Mash Potato Cake

4 eggs
1 scant cup of butter
2 cups sugar
1 cup mashed potatoes
1/2 cup milk
1/2 cup cocoa
1 cup chopped nuts
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups flour

Mix together eggs, butter, sugar until creamy. Add the mashed potatoes, blend well. Sift the flour once add the baking powder sift again, then add the cocoa, cinnamon, nutmeg, cloves, to the flour, add alternately the flour mixture and milk to the first 4 ingredients. Mix well add the vanilla and the nuts stir until all are blended. Pour into either loaf or cake pans that have been greased. Bake in a moderately hot oven at 350/o for 35 to 45 minutes, or until when checked with tooth pick comes out clean, or when press with finger on top of cake and it springs back.

Berry Flamingo

1 quart fresh berries
1 cup sugar
1/2 cup minute tapioca
1/2 teaspoon salt
2/3 cup boiling water
2 cups berry juice drained from berries
1/2 cup cream, whipped

Crush berries slightly, add sugar and let stand 30 minutes. Add tapioca and salt to water. Cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Add berry juice to the tapioca mixture and chill. Pour half this mixture into parfait glasses. Chill until firm. Fold cream into remaining tapioca mixture. Chill. Just before serving, top with crushed berries. Serves 8

Fudge Chocolate Cake

1/2 cup Shorting
1 1/2cup Sugar Cream these two ingredients together.
Add 2 eggs mix well. Sift together the following ingredients
2 1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder Add to above mixture alternately with
1 cup milk
Mix 1/2 cup cocoa + 1/3 cup hot water to form a smooth paste.Mix this in the batter
and add 1 teaspoon Vanilla

Bake in 2 round layer cake pans,greased and dusted with floured place in hot oven at 350 0/ oven for 40 to 45 minutes. Remove, cool, and frost with favorite icings.

Frozen Custard

2 cups milk
4 teaspoons cornstarch {use the whites for making meringues, ect.}
4 egg yokes
2/3 cup sugar
1 cup cream
1 teaspoon vanilla

Scald milk in the upper part of a double boiler. Add cornstarch and sugar mixed, and cook for 10 minutes. Pour over the slightly beaten egg yokes. Return to double boiler and cook 5 minutes more or until custard thickens. Cool, then add vanilla and fold in cream which has been whipped until it holds it shape. freeze for 2 1/2 hours in the mechanical refrigerator, or turn into mold, cover tightly, and bury in equal parts of ice and salt. Will freeze in about 2 hours.

Rice Pudding

1 quart scalded milk
1 cup boiled rice
1/2 cup sugar
1/4 teaspoon salt
2 eggs

Rice may be cooked in either water or milk. Stir into milk, add sugar,salt and eggs yokes, slightly beaten. 1 tablespoon butter my be added. flavor as desired. Bake or steam in buttered shallow dish, till firm. yolks only may be used. Save whites make meringue if desired.

Depression Cake

1 cup raisins
2 cups cold water
1 cup sugar
2 tablespoons butter
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda

Cream butter and sugar until real smooth. Cook raisins in water until water is reduced to 1 cup. Sift all dry ingredients together. Add the dry ingredients alternately with the raisins and the liquid. Grease and flour a tube or loaf pan. Pour the cake mixture into pan and bake in a 350/o oven for 20 to 25 minutes, or until done when tested with a tooth pick in the center of the cake.
Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:24pm

PASTRIES

Rumford Five Minute Pastry

2 cups flour
1/2 teaspoon salt
1 teaspoon rumford baking powder
3/4 cup shortening
1 egg yolk
ice water

Sift together the flour, salt and baking powder; then cream the shortening in a bowl as for cake, As soon as it is light and creamy, add the sifted flour, mixing it in with a knife, not touching with the hands. Beat the yolk of egg, and add a little ice water to it just enough to moisten the pastry - probably 2 tablespoons. Use no more than needed to make a firm dough. Roll at once on a floured board, Bake in hot oven 475/o about 10 to 12 minutes.

Butter Scotch Pie

1 1/2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup light brown sugar
2 eggs yolks only
1 tablespoon burnt sugar
1/2 teaspoon vanilla
pinch salt

Bake the Pastry first. Melt butter, mix with flour, add beaten egg yolks; then brown sugar and the burnt sugar, salt, vanilla, and milk. Cook to custard consistency. Put in baked crust and make a meringue with the egg whites. Put this on top of pie brown in the oven just long enough for the meringue to be golden brown.

Cream Puffs

1/2 cup butter
4 eggs
1 cup boiling water
1 cup flour

Pour butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour, all at once, and stir vigorously. Remove from the fire as soon as mixed and add unbeaten eggs, one at a time, Beating until thoroughly mixed between additions of eggs. Drop by spoonsful on aa buttered sheet, one and a half inches apart shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center, Bake 30 minutes in a moderate oven. 400/o. With a sharp knife make a cut in each large enough to admit of filling or whipped cream, sweetened and flavor to taste.
This recipe makes 18 small puffs. If cream puffs are removed from oven before they are thoroughly done they will fall. If in doubt, take one from oven and if it does’t fall this is sufficient proof that the others are done.

Cherry Glaze Pie

2 1/2 cups drained and pitted cooked cherries
1/2 cup sugar
1 package cherry flavored gelatin
Cherry juice and water to make 2 1/4 cups
1/4 teaspoon salt
1 9-inch baked pie shell

Combine cherries and sugar. If sweetened, cooked cherries are used additional sugar may not be needed. Dissolved gelatin in boiling cherry juice and water. Add salt. Pour over cherries, stirring occasionally as mixture cools. Chill. When slightly thickened, turn into cold pie shell. Chill until firm and cover with a 3 minute meringue.

Three Minute Meringue

2 unbeaten egg whites
1/2 cup sugar
dash salt
2 tablespoons water
few drops vanilla
Put egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water and beat for 1 minute. Remove from fire and continue beating 2 minutes longer. Add flavoring. Beat well. Allow to cool thoroughly before putting on the pie.

Cherry Tarts

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoon baking powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with finger tips. Add water slowly, just enough to make a stiff dough; roll out very thin on a floured board and line patty pans, being very careful to have pastry come well over the edges of the pans Bake in oven at 400/o, about 12 to 15 minutes. Fill with cherries. Cover with hot syrup made as follows.
Add 1/2 cup sugar and 1 cup of cherries to 1 cup boiling water; bring to a boil and strain. Add 1 tablespoon cornstarch which has been mixed with a little cold water. Cook over hot fire for 1 minute or two, stirring constantly; then cook very gently until thick. Pour immediately over cherries. Serve tarts either hot or cold. Other fruits can be used in place of the cherries.

Apple Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoon butter
1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub shortening in lightly with finger tips. add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, parred, cored and sliced; put one teaspoon sugar with 1/4 of butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven 350/o.

Lemon Meringue Pie Sister Darlene’s favorite! hint hint..

1 1/2 tablespoons butter
8 tablespoons flour
1 cup sugar
1/4 teaspoon salt
2 cups water
2 egg yokes
1 lemon grated rind of 1/2 the lemon, but the juice of the whole lemon
2 tablespoons confectioner’s sugar
2 egg whites
1 pie shell baked

Melt butter, add flour, sugar, salt, water, and beaten egg yokes. Mix well. Cook over hot water in double boiler until thick, stirring constantly. Remove from fire, add lemon juice and rind and mix well. Pour into a baked pie shell. Cover with meringue made by beating the confectioner’s sugar into the stiffly beaten egg whites. Bake in moderate oven , 300/o until the meringue is done. About 25 to 35 minutes, and sometimes even longer.

[nw_arizona_granny]

Depression Era Recipes continued:

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:34pm

JAMS AND JELLIES

Gooseberry Jam

5 pounds gooseberries
4 pounds sugar
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon allspice {each of these spices are to be ground}
1 pint vinegar

Put vinegar, spices {in a sack}, and sugar on to cook; as soon as the syrup begins to boil, add fruit. Cook 3 hours slowly.
Watermelon Preservers

Pare and cut in stripes the rind of ripe watermelon. Soak in salt water over night. Cook in fresh water the next morning until tender. Drain. Add equal weight of sugar and let stand again over night. Add one-half as much of water as sugar and cook until clear. For flavoring, add while cooking one sliced lemon and a few pieces of ginger root, or a stick cinnamon and white cloves. If a sweet pickle is desired, add one cup vinegar to a melon.
Yellow Tomato Preserves

1 pound of yellow ripe tomatoes
1 pound sugar
2 ounces preserved canton ginger
2 lemons

Cover tomatoes with boiling water and skins can easily be removed. Add sugar and let set over night. In the morning pour off the syrup and boil until quite thick. Skim off the foam, then add the tomatoes, ginger, and lemons, which have been sliced and bar boiled. Cook until tomatoes have clarified appearance.

Rhubarb Jam

7 cups rhubarb {cut in 1/2-inch pieces}
4 cups sugar
1/2 pound of candy orange slices, {cut in large pieces}

Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars and cover with melted paraffin.

Beet Jelly

12 - 13 medium beets [peel and cut into small pieces]
1/2 cup lemon juice
1 pkg sure jell
6 cups sugar
Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dessolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam and pour into glasses cover with paraffin.

Spiced Grapes

7 pounds grapes
5 pounds sugar
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons allspice
1 teaspoon nutmeg
1 lemon, sliced thin
3 oranges, sliced thin
1/2 pint good vinegar

Use pulp only at this point, cook,Then put through grinder to remove the seeds. Now add the skins, sugar spices, fruits and vinegar and cook to the consistency of marmalade.

Elderberry Jelly

5 quarts elderberries
2 lemons {Juice only}
5 pounds sugar

Place berries in a saucepan and crush. Heat gently and simmer for 15 minutes. Squeeze out the juice in a jelly bag. Put the juice {about 3 cups}in a pan with the lemon juice. Add sugar and mix well. Bring to a boil and boil gently for 20 minutes. Test on a plate. If spoonful does not thicken in a few seconds, boil another 5 minutes. Pour into jelly glasses. use canning guide for processing

December Jam

3 pounds prunes
3 pounds raisins
3 oranges
3 pounds sugar
3/4 pounds nut meats if desired

Cook prunes and remove the seeds. Pour 2 cups of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked. Add prunes,seeded raisins, sugar and oranges which have been cut in thin slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.

Garfield Jam

4 pounds seeded plums
4 pounds seeded peaches,peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves

Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon, and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.

Sunshine Strawberries and Cherry preserves

Use equal weight of sugar and fruit. Put fruit in the preserving kettle in layers, sprinkling sugar over layers. The fruit and the sugar should no be more than 4 inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window in an unused room for 3 to 4 days. or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold,into jars or glasses. Note!! if cherries are used, and not seeded, add 1 or 2 tablespoons water to each layer of sugar.

[the end]

[nw_arizona_granny]

Corn Meal Dumplings
The following recipes reflect the depression era when innovative ways were used to “dress up” those vegetables from one’s garden. My mother used to make Corn Meal Dumplings. They certainly enhanced a pot of turnip greens:

Corn Meal Dumplings, Bill in Winslow, Arkansas’s version
1 cup cornmeal
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Sift dry ingredients together. Beat eggs and milk together. Stir in dry ingredients. Add melted butter. Drop from a spoon over boiled greens or into heated stock. Simmer, covered, for 15 minutes.

Carolyn Cox in Everton, Arizona’s version

CORNMEAL DUMPLINGS
Here is a recipe for cornmeal dumplings that my mother put in a family cookbook that our family had published about 20 years ago. I haven’t made them before.

2 cups of cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups hot broth
1/8 teaspoon black pepper

Sift dry ingredients. Add hot broth from boiled ham or other meats. Drop dumpling batter by tablespoon into boiling broth or soup. Cover and let cook about 10 to 12 minutes without raising the lid.

Carolyn in Lilburn, Georgia’s version

CORNMEAL DUMPLINGS
These are wonderful, dropped into pot “licker” of turnip greens:
2 cups self-rising corn meal - yellow or white
1 egg
1 medium onion, finely chopped (optional)
1 cup buttermilk*
*If this makes meal too liquid, reduce by 1/2

Mix only well enough to blend by hand with fork. Have liquid boiling rapidly. Drop by tablespoonsful into liquid. They will rise to top and cook. Remove with slotted spoon after cooking 2-3 minutes. Remember, these won’t “brown” as if they were fried. This very same recipe may be used for making hushpuppies, when deep-fat fried. They will be browned, then.

Sherry from North Carolina’s version

CORNMEAL DUMPLINGS
My husband has been making cornmeal dumplings ever since we’ve been married and I love them. He got the recipe from his mother. He loved to watch her cook on his frequent visits to see her and she taught him quite a bit about southern cooking. This recipe is very simple.

He starts with 1 cup of plain cornmeal, adding salt and pepper to taste, and mixes it with just enough tap water to form a moist ball. He then pinches off small amounts (about the size of golf balls or smaller) of the mixture and flattens them between the palms of his hands, shaping them to resemble pancakes. (To make them thicker, just pat the mixture between your palms, then shape.) He then places the dumplings on top of whatever he’s cooking about 10 to 15 minutes before the item is ready for serving. Some of his favorite foods to add to these dumplings on top of boiling chicken, turnip greens, or pork spare ribs.

I have not made these but did a search- a couple of these mention spareribs.

---

Maybe you could use these as a guide.

Pork Stew with Cornmeal Dumplings
From Diana Rattray

1 pound boneless pork shoulder roast, cut into 1-inch cubes
1 clove garlic, minced
1 tbsp. cooking oil
3 medium carrots, cut into 1/2 inch pieces, about 1 1/2 cups
3 medium potatoes, peeled and cubed, 2 to 2 1/2 cups
1 (12 oz.) can (1 1/2 c.) beer
1/4 c. quick-cooking tapioca
2 teaspoons sugar
2 teaspoons Worcestershire sauce
2 small bay leaves
1 teaspoon dried leaf thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 large can (28 oz.) tomatoes, cut up
Cornmeal Dumplings, recipe below

In a large skillet over medium heat, brown pork and garlic in hot oil. Drain off excess fat. Meanwhile, combine all ingredients, except dumplings, in a 3 1/2 to 4-quart slow cooker. Stir in browned pork cubes. Cover and cook on LOW setting for 9 to 10 hours or on HIGH setting for 4 to 5 hours. If stew was cooked on low heat setting, turn HIGH heat setting for the dumplings.
Prepare Cornmeal Dumplings, using recipe below. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.

Cornmeal Dumplings
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup milk

Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew and continue cooking as directed.

Pork Stew with Corn-Bread Dumplings
TOH Country Pork

2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
2 tablespoons vegetable oil
1 can (28 ounces) stewed tomatoes
1-1/4 cups chicken broth, divided
1 medium onion, quartered
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour

DUMPLINGS:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash pepper
1 egg
3 tablespoons milk
2 tablespoons vegetable oil
1 can (8-3/4 ounces) whole kernel corn, drained

In a large skillet over medium heat, brown pork in oil; drain. Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until pork is tender. Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves.

For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; add to flour mixture and mix until just moistened. Stir in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook for 10-12 minutes or until dumplings are tender. Yield: 6 servings.

From:

http://community.tasteofhome.com/forums/t/641908.aspx

[nw_arizona_granny]

My tomatoes are 12” inches high and have blooms already.<<<

Wonderful !!!

You did something right, how is the rest of the garden growing?

Keep us posted on the growth, I want all of you to have a lush harvest and more than you can use.

You will find lots of ways to use the harvest here.

[nw_arizona_granny]

Cherry Crumb Cake Mix

[Mix in a jar, for gift]

3/4 cup sugar
3/4 cup quick oats
3/4 cup brown sugar
Mix together 2 cups plain flour
with 2 tsp baking powder and
1/2 tsp salt

Layer as given.
Attach label: Empty contents of jar into a large bowl, stirring well to
combine. Melt 3/4 cup butter or margarine and stir into dry ingredients
to form a coarse crumb mixture. Pour half into a greased 9 X 13” pan
and top with 1 or 2 cans cherry pie filling. Sprinkle rest of crumbs
over filling and bake for 30-35 minutes. For a nice gift, include the
9X 13” pan.

Vergie:

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator
of BisquickRecipes@yahoogroups.com.

To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

[nw_arizona_granny]

Are wild onions edible???
Posted by: “Joyce A”
Date: Mon Apr 14, 2008 5:25 am ((PDT))

You could be talking about death camas or prairie camas which often
grows among wild onion/garlic. The one that is poison does not have
any
odor, and has a solid, not a hollow leaf. The bulb is covered with a
black membrane. The flowers are numerous and a pale yellowish color.

See http://horse.purinamills.com/conditions/deathcamas.asp or
http://www.fs.fed.us/ipnf/eco/yourforest/wildflowers/dcamas.html for
good pictures and a better description. More? Try a Yahoo! image
search for wild onion wild garlic; there are dozens of pictures and
descriptions that can dispel any doubt.

The best way you can tell the difference is by smelling the plant, but
always with wild foods: “when in doubt, throw it out.”

Joyce

[nw_arizona_granny]

CHILE PEPPER JELLY

1 tbl Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups Red wine vinegar
5 cups Sugar
6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)

Combine the chiles and pepper with the vinegar in a food processor.
Process
3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a boil over medium
high
heat, stirring constantly. Remove from the heat, skim the foam from
the top,
discard, and add the pectin. Return to the heat and bring again to a
hard boil
for 2 minutes, stirring constantly. Remove from the heat and stir
constantly
for 5 minutes.

As it cools the jelly will begin to thicken. Pour it into clean,
sterilized
8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired.

Yield: 48 Ounces

[nw_arizona_granny]

Old-Fashioned Maple Syrup Pie

Ingredients

* 2 beaten eggs
* 2 tbsp. flour
* 250 ml (1 cup) brown sugar
* 250 ml (1 cup) maple syrup
* 2 tbsp. softened butter
* 125 ml (1/2 cup) walnuts

Method

1. Combine the ingredients and pour into an unbaked pie shell;
2. bake in a 375° F (190° C) oven for 30 minutes.

[nw_arizona_granny]

http://www.ttb.gov/pdf/recall_samuel_adams_beer.pdf

VOLUNTARY BEER RECALL

The Boston Beer Company has announced a voluntary recall of select 12 oz. glass bottles of Samuel Adams beer. For more information, click here.

[nw_arizona_granny]

http://www.ttb.gov/pdf/recall_samuel_adams_beer.pdf

VOLUNTARY BEER RECALL

The Boston Beer Company has announced a voluntary recall of select 12 oz. glass bottles of Samuel Adams beer. For more information, click here.

[Velveeta]

It did give me an idea for dinner and a wish that Mom was home to make a few of them for me, LOL. I just can’t get my recipes to taste as good as hers.

I try the crockpot, but only a few times a month. I find I have to be pretty organized to have all the ingredients and I’m not that organized at the moment.

Taxes are done! Whooop, always such a relief. Tonight we’ll celebrate with chicken caesar salad, Pillsbury crescent rolls popped into the oven and peach tea. You see, quick and easy 10 minute meals these days. LOL

[Vigilantcitizen]

You did something right, how is the rest of the garden growing?

It wasn't any skill on my part..lol. The soil here in sw GA is good for tomatoes and onions. I'm only growing maters and peppers. Keep us posted on the growth, I want all of you to have a lush harvest and more than you can use.

I will. Same to you.

[nw_arizona_granny]

Trash To Treasure: How To Make A Planter from An Old Pair Of Bluejeans

http://davesgarden.com/guides/articles/view/987/?utm_source=nl_2008-04-

What Fun!!!

Do take a look.
granny

[nw_arizona_granny]

How lucky you are, to have good soil.

Couldn’t you add a couple squash plants and greens?

Laughing, and seeing you fixing fish stew with tomatoes and peppers..........have fun.

[nw_arizona_granny]

LOL, I am so glad you did not wait until the last minute this year to do your taxes.

Yes, there are some things, that are always better in our minds than we will find today, when we fix it the same way.

Some instant dinners are good.

Why not make your list, as you travel, takes your mind off things.

LOL, I still want a BIG purse, to tuck a book in, a notepad and a snack, never mind all that girlie stuff.

[nw_arizona_granny]

thirtyfivebyninety

Modern urban homesteading in Western New York utilizing an organic intensive raised bed gardening technique, vertical & gorilla gardening, foraging, gleaning, and bartering as alternatives to traditional/modern rual homesteading methods on less than 1/14 of an acre. Learning nonelectric homesteading skills as a family. One too many vintage issues of MEN magazine crossed with MacGyver type mentality done on the cheap.

http://thirtyfivebyninety.blogspot.com/2007/11/shhh-guerilla-gardening.html

http://thirtyfivebyninety.blogspot.com/search/label/Gardening%20on%20the%20cheap

---

London guerrilla gardening.

Why isn’t this done every place, food and flowers....granny

http://www.guerrillagardening.org/

---

http://thirtyfivebyninety.blogspot.com/search/label/Feasibility%20Factor

Tuesday, April 1, 2008
Barter-add

Needed : 260 jelly jars non wire bail type with or without rings. Also foraging/gleaning rights for fruit such as apples, peaches, & pears.
Offered : Handyman services, housecleaning, yard work (ready a garden for spring planting), pruning, cider, when in season; organic blackberries, 3 bushels potatoes, 100 lbs. of squash. Possible trade organic commercially butchered beef.

Here’s the deal. Just spoke with my children’s school in regards to attendance which is 180 days. 180 days of lunches. 180 days of eating a jelly jar of canned fruit per child.
Which is really 360 jars filled for two daughters. 2 lunches per day. 5 Lunches per week.
Fruit needed is about say 500 lbs. if I did the math right.
Lofty goal huh?
So I need about 200 more jars having about 170 jelly jars in inventory. Also need to see about getting deals on a bulk buy of fresh fruit. Apples would be the cheapest but can’t see daughters eating applesauce 5 days a week no matter if it were spiced or not.
Can’t recall what a bushel of fruit was fetching @ the farmer’s market provided that a bushel is X amount of pounds, which it never is. Varies. Besides we are in an inflation so cost is a variable.
Lids bought last year by the case were 6¢ each.
So if I’m able to barter for jars or even if just use my already paid/free jars then the questions is how much $ to fill each jar. Cheaper than store bought individual fruit cups ? Should I factor in the green aspect of no further expended energy to make the plastic containers ? Take into account that I am assured what the contents are - as in semi to completely organic (tainted food supply like peanut butter) ? Also cost factor of sugar, spices, and orther ingredients.
All I wanted to do was have fruit on hand for school lunches that was low in sugar and preservatives, low in cost, and easily stored.

Sometimes I really need to be medicated.

~~ pelenaka ~~

---

The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>>

Publications
Your place to find current research-based recommendations from the USDA, NCHFP, The University of Georgia Cooperative Extension Service, and other land-grant universities in the Cooperative Extension System.

http://www.uga.edu/nchfp/

---

Living Outside the Box

A Few Simple Technologies for Daily Living

History
Shelter
Composting Toilets
Water Use
Water Reuse
Other Biological Toilets
Other Graywater Systems
Gardening
Food Preservation and Storage
Native Desert Foods
Solar Ovens
A Wood-Fired Cooker
Design
Why?

http://www.omick.net/

---

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Next is a do not miss site:

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http://www.kitchengardeners.org/

[end of article]

We’re trying to build some energy around the idea of planting a kitchen garden in a highly visible and symbolic location: the White House Lawn! As the Americans on our mailing list know all too well, it’s election season and has been for the past two years. While it’s not always fun watching the slugfest that is American politics, the election season is also a season ripe with possibility.

In addition to pitching an article on this topic which ultimately found its way on to the pages of the Washington Post, I’ve posted the idea on the website OnDayOne.org which brings together different ideas that we’d like the next President of the United States to undertake upon taking office. Here’s how I’ve phrased the recommendation:

“The next President should announce plans for a food garden on the White House lawn, making one of the White House’s eight gardeners responsible for it, with part of produce going to the White House kitchen and the rest to a local food pantry. The White House is “America’s House” and should set an example. The new President would not be breaking with tradition, but returning to it (the White House has had vegetable gardens before) and showing how we can meet global challenges such as climate change and food security.”

By way of background information, this is not so much a new idea as a good old one worth recycling. One of the first things President John Adams did upon moving into the White House in 1800 as its first resident was to plant a vegetable garden. During WWI, President Wilson “hired” a herd of sheep to reduce the costs of maintaining the 18 acres of grounds surrounding the White House. Thousands of dollars were raised for the Red Cross through the auctioning of wool. Years later, Eleanor Roosevelt grew a Victory Garden on the White House lawn, inspiring millions of others to do the same.

I don’t know about you, but I think the idea of returning part of the White House lawn to its original, edible splendor is a reasonable request to make of the next “Landscaper-in-Chief”. If you agree, I’d like to ask for your vote. All you need to do is go here: http://www.ondayone.org/node/661 and click on “rate this idea”. Unlike the important vote scheduled for November, anyone of any nationality can vote in this “election”. All we need are 270 more votes to put this idea in the top spot!

While you’re there, check out and vote for some of the other bright ideas being proposed for the next President and consider adding one of your own.

Thanks for your ongoing interest in and support for our work,

---

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The best organic food is what’s grown closest to you. Use our website to find farmers’ markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies. Want to support this great web site? Shop in our catalog for things you can’t find locally!

http://www.localharvest.org/

[nw_arizona_granny]

Saving Energy info, tips, new developments:

http://dailyhomerenotips.com/2008/03/05/home-energy-audits-exactly-what-are-they/#more-342

http://dailyhomerenotips.com/

A waste of time? Pretty pictures and said to have a page of hints for every day saving of power.....

[I have too many links open so will have to stop here...granny]

http://earth-hour.blogspot.com/

[nw_arizona_granny]

http://www.instructables.com/id/how-to-plant-hanging-upsidedown-tomatoes/

how to plant hanging upsidedown tomatoes
Using hanging baskets instead of 5 gallon buckets, I will show you how to grow a hanging tomato plant. There are many instructions online to make hanging tomato plants out of 5 gallon buckets, but I think they are ugly (no offense meant). I had tomatoes in my ground garden last year, but i had a very hard time with tomato bugs. I also had cut throat bugs too. The best solution I could think of was to hand them :)

[A Freeper at the beginning of this thread posted on growing upside down, here is a page of ‘how to’ and other hints, as in self wtering planter and build your own earth box...granny]

http://www.growing-tomato.com/Growing_Tomatoes_Upside_Down.html

[nw_arizona_granny]

Dry Cure For Fish
____________________________________

1 Cup pickling salt
1 Cup packed brown sugar
3/4 Teaspoon pepper
1/2 Teaspoon ground allspice
1/2 Teaspoon ginger
1/2 Teaspoon crumbled bay leaves
2 garlic cloves — pressed
The brown sugar of this flavorful cure is especially good with salmon
and
steelhead, though it is also excellent with other fish. This recipe
makes enough
cure for approximately 10 pounds of fish. Use it for fillets, steaks,
or
whole small fish.
Combine the ingredients, and rub well into fish. Place in a non-metal
container for several hours or overnight, depending on the size and
amount of fish.
Rins fish well in cold water, rubbing slightly to release excess salt.
Pat
dry, then allow to air-dry for several hours until fish acquires a
glaze. Smoke
according to your smoker’s directions.

[nw_arizona_granny]

T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
Those who are lifting the world upward and
onward are those who encourage more than
criticize. ~Elizabeth Harrison
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
WEEKEND RECIPES: GRILLING

The snow was only half melted off the deck and I
started grilling again! Today I have some easy
grilling recipes to share.

Lime Grilled Chicken

Ingredients:
4 chicken breast halves
2 medium to large size limes
2 cloves garlic, minced
2 tbs. melted butter
2 tsp. honey

Place chicken breasts in a glass baking dish. In a bowl,
squeeze the juice from the limes, grate the peel (careful
not to grate the white part underneath) and mix in minced
garlic. Pour lime mixture over chicken. Cover with plastic
wrap and marinate for 1 to 4 hours, turning several times.
(do this earlier in the day or even around lunch time if
possible). Place chicken on the grill and cook about 10
to 15 minutes on each side, depending on thickness.
Remove from grill and place on a platter. Combine butter
and honey, mix well. Pour mixture over the chicken and
serve. Serves 4.

Beef and Vegetable Kabobs

Ingredients:
1 lb top round steak; cut into 1 inch chunks
1 medium sweet onion, such as Vidalia, quartered
3 tablespoons soy sauce
1 tablespoon orange or apple juice
1 tablespoon salad or olive oil
1 tablespoon chili sauce
1/4 tsp. ground ginger
1 medium zucchini
1 medium yellow squash
1 red or green pepper
1/2 lb. medium mushrooms
1/2 lb. cherry tomatoes

In a medium sized bowl, mix the first 7 ingredients.
Cover mixture and refrigerate at least 2 hours, stirring
occasionally. Prepare the grill, or preheat gas grill. Cut
zucchini and yellow squash into 1 inch chunks. Cut the
pepper into 1 inch pieces. On long skewers, alternately
thread zucchini, yellow squash, peppers, tomatoes and
mushrooms, beef and onions. (It’s easy to leave off one
of the ingredients if someone dislikes it) Reserve the
marinade for later.

Place kabobs on grill over medium heat. Cook about 10
minutes, brushing with the reserved marinade Turn the
skewers several times while brushing frequently. Serve
with rice or pasta and a fresh salad.

Grilled Chicken Breasts

Ingredients:
1 1/3 cups olive or vegetable
2/3 cup lime juice
4 tablespoons fresh jalapenos or other chilies; chopped
2 tsp. fresh minced garlic
8 chicken breasts halves;

In a glass dish or plastic container stir together all
marinade ingredients. Add the chicken breasts;
marinate, turning once, in refrigerator at least 45
minutes. Remove chicken from marinade; drain.
Grill chicken about 5-7 minutes on each side until
no longer pink, and done throughout. Do not baste
with marinade unless you boil it first...then it’s okay,
or baste with a 1-1 mix of vinegar and water with
salt, pepper and garlic powder added. I used a
sports bottle to squirt instead of brush. This chicken
is great leftover on salad!

Spicy Grilled Chops

Ingredients:
4 boneless pork chops, 1/2-inch thick
1/4 cup hot salsa of your choice
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt or Mrs. Dash substitute

In small bowl, combine salsa, water, marmalade and the
seasoned salt; blend well. Place pork chops in plastic
bag or glass dish. Pour the marinade mixture over pork,
turning to coat. Seal bag or cover dish and marinate about
1 hour, turning pork chops several times. When ready to
grill, remove pork chops from marinade, reserving leftover
marinade. Bring marinade just to a boil in a small pan and
cool. Place chops on grill 4-6 inches over medium-high
coals. Grill about 4 minutes per side-or until they reach
desired doneness, basting with reserved marinade.

MORE: A weekend grilling menu for family—
http://www.oldfashionedliving.com/grill.html