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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

(Excerpt) Read more at dallasnews.com ...


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: All

Vegetarian Fragrant Fried Rice With Indian Spices

2 tablespoons canola or safflower oil
1 cup peeled and thinly sliced shallots
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3 cups cooked and cooled long grain white rice
(such as
Jasmati)

In a large heavy skillet, heat the oil over
medium-low
heat until hot. Spread the shallots in the bottom
of
the pan, cover and cook slowly, lifting the lid
often
to stir, until soft and translucent.
Stir the curry powder, cumin, turmeric, pepper
and salt
into the shallots; cook about a minute. Then
spread the
cooked rice in the pan.
Cook the rice, stirring often with a wide
spatula, until
some of the grains and shallots are lightly
browned and
the rice is heated through, about 10 minutes.
Makes 4 to 6 servings.
Note: For 3 cups cooked rice, begin with 1 cup
raw rice
and 2 cups water.


1,161 posted on 04/06/2008 10:29:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Beignes Aux Dattes De Ma Mere (Mother’s Date
Doughnuts)

Servings: 3 to 4 dozen doughnuts

Ingredients :

2 x Eggs, beaten
3/4 cup Granulated sugar
1 tbl Melted butter
2 1/2 cup All-purpose flour
2 1/2 tsp Baking powder
1/2 tsp Salt
1/4 tsp Ground nutmeg
1 cup Dates, chopped
1 cup Milk
1 tsp Lemon extract

Method :

Servings: 3 to 4 dozen doughnuts.

Vegetable oil, shortening, or lard for
deep-frying

In a bowl, combine beaten eggs, sugar and melted
butter; beat well.

In another bowl, combine flour with baking
powder,
salt and nutmeg.

Fold in dates.

Add dry ingredients to egg mixture alternately
with milk and lemon extract.

Heat oil in deep-fat fryer to 375 deg F.

Drop batter by tablespoonfuls, 2 or 3 at a time,
into hot oil and fry until crisp and brown, about

3 minutes frying time, turning once.

Drain on paper towels.


1,162 posted on 04/06/2008 10:31:21 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny
Good Evening Granny!

Here we were talking about Breadmakers and I was surprised to see another thread just full of interesting tidbits on same! "Justadumblonde" is posting there as well... I'm getting ecumacated!

I'm going to post this posts url over there to point others here.

That thread is: http://www.freerepublic.com/focus/f-news/1997412/posts?q=1&;page=201

Funny how things pop up when your looking for something!

No, still haven't found the breadmaker I will buy, almost too many choices at this point! I'm taking my time as I also am pricing grain grinders...

1,163 posted on 04/06/2008 10:49:34 PM PDT by JDoutrider (No 2nd Amendment... Know Tyranny)
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To: All

Herbed Rice Mix

1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

ADDITIONAL INGREDIENTS:

2/3 cup water
1 tablespoon butter or margarine

Combine the first eight ingredients; mix well. If
giving for gifts
place two cups each in a jar: makes 40 batches (
10 cups total ).

INSTRUCTIONS TO ATTACH TO JAR:

To prepare one serving of rice: In sauce pan over
medium heat, bring
water and butter to a boil. Add 1/4 cup rice
mixture. Reduce heat;
cover and simmer for 20 minutes. Remove from
heat; let stand for 5
minutes or until liquid is absorbed. Fluff with a
fork.
Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply
the rice mix, water
and butter by the total number or desired
servings and cook as
directed.
— Mimi
_____________________________________________________________

http://www.cyber-kitchen.com/, Mimi’s Cyber
Kitchen, the WWW’s first food
portal


1,164 posted on 04/06/2008 11:15:06 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: JDoutrider

Laughing, as I was thinking of you, I will post bread recipes in a few minutes.

Might as well finish with the rice, as a couple of us have been wanting new recipes and I have had some of these recipes for years, waiting to be made.

Thanks for sharing our link and I will be going to the one you posted a little later, never know what one will find it one looks.

Good for you a grinder will be useful.

Remember, unless you are a gadget freak to not get too fancy with your bread machine, my cheapie, will make jam and anything that a super expensive one will make.

LOL, I would rather have 2 cheap ones then only one fancy one, but that is me.


1,165 posted on 04/06/2008 11:23:09 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Hot Coconut Rice

4 dried red New Mexico chiles, stems removed,
crushed
4 fresh jalapeno or serrano chiles, stems
removed, finely chopped
2 C freshly grated coconut
2 C cooked rice
1 tsp salt
1 tsp mustard seeds
2 tsp peanuts
2 tsp cashews
1/2 C vegetable oil

several fresh whole red and green chiles for
garnish
Roast the coconut in a dry frying pan until it is
golden brown, then mix in the rice and salt.
Set aside.
Heat the oil and fry the mustard seeds, peanuts,
and cashews, but take care they do not burn.
Pour the seasoning mixture over the rice and
coconut, and mix well.
Garnish with the whole red and green chiles.
Makes 6 to 8 servings.


1,166 posted on 04/06/2008 11:25:49 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Rice Pizza

Jeannette Calaman

3 cups cooked rice
2 eggs
2 cups grated chedder cheese
spaghetti sauce

Grease a 12 inch pizza pan. Mix rice, eggs and 1
cup of cheese. Pat in the
pan. Bake at 450 degrees for 20 minutes. Top with
spaghetti sauce and 1 cup
of cheese, bake 10 minutes more.

When you make this crust, you can cover it after
baking the first time with
melted garlic butter. Then cover with the 1 cup
of cheeder Cheese.


1,167 posted on 04/06/2008 11:27:31 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

MEDITERRANEAN SPICY RICE

1/2 c. chopped onion
1/2 c. chopped celery
1 Tbsp. butter
1 tsp. salt
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. ground pepper
1 Tbsp. brown sugar
3 c. cooked rice
1/2 c. raisins, plumped
1 tart cooking apple, chopped,
cored
1/2 c. toasted sliced almonds

In large skillet cook onions and celery in butter
until tender-crisp. Add seasonings, rice and
raisins; heat thoroughly. Stir in apple; remove from
heat. Cover and let stand 5 minutes. Sprinkle
with almonds.

— Mimi
_____________________________________________________________
Mimi’s Cyber Kitchen,
http://www.cyber-kitchen.com/, the WWW’s first
food


1,168 posted on 04/06/2008 11:28:26 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Curried Rice Mix
This curried rice mix is an interesting
complement for plain chicken or pork.

1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

Layer the ingredients in the order given in a 1 &
1/2-cup jar.

Attach this to the Jar

Curried Rice
Serves 6

2 1/2 cups water
1 package Curried Rice Mix

In a medium saucepan bring the water to a boil.
Add the rice mix. Cover and
reduce the heat to a simmer for 20 minutes.
— Mimi
_____________________________________________________________

http://www.cyber-kitchen.com/, Mimi’s Cyber
Kitchen, the WWW’s first food
portal


1,169 posted on 04/06/2008 11:29:33 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Basic 60-Minute Breakfast Rolls with three flavor
variations

1/2 cup Quite warm milk
1 tsp Salt
1 tbl Sugar
1 pkt Yeast
1 x Egg
2 tbl Shortening
2 x -(up to)
2 1/2 cup Flour

FOR ORANGE ROLLS

3 tbl Butter
1 tbl Orange rind
2 tbl Orange juice
1 1/2 cup Powdered sugar

FOR CINNAMON ROLLS

1 tbl Butter
1/4 cup Sugar
1 tsp Cinnamon
1 tbl Butter
1 tbl Milk
3/4 cup Powdered sugar

FOR PECAN ROLLS

1 tbl Butter
1/4 cup Sugar
1 tsp Cinnamon
1/4 cup Melted butter
1/4 cup Brown sugar
1/4 cup Pecans

Method :

You can make these in 60 minutes
if you work VERY fast and they
rise quickly.

Mix all ingredients.

Knead.

Roll out to 12” x 7” rectangle.

Prepare (see below) and place in a 9” round pan.

Let rise 25-30 minutes.

Bake 20-25 minutes at 400 degrees F.

~~~ For orange rolls:

Mix ingredients.

Spread the dough rectangle with half the mixture.

Roll up the long way and cut 12 rolls.

When baked, frost with the rest of the mixture.

~~~ For cinnamon rolls:

Spread rectangle with butter.

Sprinkle on sugar and cinnamon.

Roll up the long way.

Cut into 12 rolls.

When baked, ice with the mixture
of 1 Tbs butter, milk and powdered sugar.

~~~ For pecan rolls:

Use the same butter, sugar, and cinnamon
topping as for cinnamon rolls, and roll
up the same way.

Before placing them in the pan,

Coat pan with 1/4 cup melted butter, brown
sugar and pecans.

Put the rolls in and bake.

Turn them out onto a cookie sheet immediately
as they come out of the oven.


1,170 posted on 04/06/2008 11:31:10 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Caramel Rice Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Betty Crocker’s Slow Cooker CB
Puddings & Custards
Rice & Grains

Amount Measure Ingredient — Preparation
Method
———— ——————


3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can sweetened condensed milk
— (14 ounces)
1 can evaporated milk — (12
ounces)
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker
with cooking spray.

Mix all ingredients except sugar and cinnamon in
cooker.

Cover and cook on low heat setting 3 to 4 hours
or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve
warm.

Source:
http://www.bettycrocker.com";


1,171 posted on 04/06/2008 11:32:52 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Six Pepper Bbq Sauce

2 Dried habanero peppers
2 Chile de arbol peppers
2 Poblano peppers
2 dried Chipotle peppers
2 dried Ancho peppers
1 can (Small) Tomato paste
1/3 cup Apple cider vinegar
1/2 tsp ground Cayenne Pepper
1/2 tsp Ground Cumin
1/2 tsp ground Turmeric
1/2 tsp ground Cardamom
1 3/4 cup Water
2 TBS Chipotle sauce (from the puree
of canned chipotles)
Salt and pepper to taste

Method :

Place dried peppers in small sauce pan with
1 cup water.

Saute on low until water had reduced to about
1/4 cup.

Remove peppers and place on baking sheet in
a 250 degree F oven until completely dried.

Grind in spice mill and add 1 Tsp back to
pepper reduction along with all other ingredients

and remaining 1 cup water.

Simmer on low for 20 min (or until the “bite”
from the vinegar is gone).

Add salt and black pepper to taste.

Refrigerate overnight and correct flavors.


1,172 posted on 04/06/2008 11:34:07 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Chocolate Rice Pudding

Recipe By :Betty Crocker’s Slow Cooker
Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Betty Crocker’s Slow Cooker CB
Puddings & Custards

Amount Measure Ingredient — Preparation
Method
———— ——————


4 cups cooked white rice
3/4 cup sugar
1/4 cup cocoa
3 tablespoons butter or margarine —
melted
1 teaspoon vanilla
2 12 oz cans evaporated milk

Spray the inside of a 3 1/2 to 6 quart slow
cooker with cooking spray.

Mix all ingredients in cooker.

Cover and cook on low heat for 2 1/2 to 3 hours
or until liquid is absorbed. Stir before serving.

Serve warm or chilled. To chill, cool about 2
hours, then spoon pudding into container, cover and
refrigerate until chilled.


1,173 posted on 04/06/2008 11:35:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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57 Sauce

1/2 cup Dark raisins
1/2 cup Chopped dates
1/2 cup Vinegar
1/2 cup Spaghetti sauce mix
1 1/2 tsp Chili powder
1 tsp Salt
1 1/2 cup Apple juice
1 tbl Lemon juice
1 tsp Garlic salt
1 tsp Dried minced onion
1/2 cup Water

Method :

Combine first 4 ingredients in small
saucepan and cover.

Simmer for 10 minutes.

Remove and let stand for 30 minutes.

Blend thoroughly and set aside.

Bring vinegar to a boil.

Remove from heat, stir in spaghetti
sauce, mix powder until smooth.

Add remaining ingredients and the
raisin/date misture.

Put through blender again.

Measure and add half as much water.

Measure again and add 1/4 as much
in sugar and 1/2 as much in vinegar,
adding vinegar a spoonful at a time,
tasting until the flavor is suitable.


1,174 posted on 04/06/2008 11:36:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Strawberry Pie with Rice Crust
6 ounces uncooked brown rice
2 eggs, lightly beaten
1 tbsp granulation sugar
6 cups strawberries, sliced
2 tbsp cornstarch
1 tbsp fresh lemon juice
8 tsp granulated sugar
2-3 drops red food coloring (0ptional)

1. To prepare crust, spray an 8” pie plate with
nonstick cooking spray.
In medium saucepan, bring 2 1/2 cups water to a
boil; add rice. Reduce
heat to low. Simmer covered 50 minutes or until
rice is tender. Remove
from heat.

2. Preheat oven to 400 degrees. Add eggs and
sugar to rice mixture. Mix
well. Spoon into prepared pie plate. With
rubber spatula, press rice mixture
evenly on bottom and up sides of the plate.

3. Bake 10 to 15 minutes or until firm and
slightly golden. Let cool.

4. To prepare filling: In blender, combine 1
1/2 cups of the strawberries,
cornstarch, and jice. Puree until smooth.

5. In small saucepan, bring this puree to a
boil. Reduce heat to low. Cook,
stirring frequently 3 minutes, or until puree is
thickened. Remove from heat.
Stir in sugar and foo coloring, if using. Cool.

6. Meanwhile, arrange remaining strawberry
slices over rice crust. Spoon
puree over betties. Refrigerate, covered, until
firm.

Per Serving: 198 calories, 6 g Protein, 3 g fat,
38 g Carbohydrate, 25 mg Sodium, 71
mg Cholesterol, 5 g Dietary Fiber


1,175 posted on 04/06/2008 11:37:27 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Querétaro-Style Enchiladas
(Enchiladas Estilo Querétaro)
(Enchiladas Queretanas)

This recipe calls for chile-infused
vinegar, which has become fairly
easy to find in the past few years.

These vinegars are also great as a
marinade and stir-fry sauce.

• 2 cups water

• 10 ancho chiles, seeds and
stems removed, chopped

• 2 cloves garlic, peeled and chopped

• 1/2 teaspoon oregano

• 2 cloves

• 1/2 teaspoon cinnamon

• Salt to taste

• 24 corn tortillas

• 5 1/2 ounces chorizo, fried

• 3 potatoes, chopped into small
pieces, cooked and fried

• 4 carrots, chopped, cooked and fried

• 1 1/3 cups oil

• 1/4 cup chile-infused vinegar

• 1 1/2 cups asadero cheese, grated (a
mild cheddar cheese, or Monterey
Jack may be substituted)

• 1 onion, chopped

• 1/2 head lettuce, chopped

Fill a large sauce pan with the water.

Next, add the chiles, garlic, oregano,
cloves, cinnamon and salt and boil for
5 minutes.

Remove the pan from the heat and place
the mixture into a blender and process
it until smooth.

Place the tortillas on two large baking
sheets with sides, and carefully put 1
tablespoon of the chile mixture onto the
center of each tortilla.

Combine the chorizo, potatoes, and carrots.

Spoon some of the mixture on top of the chile
on each tortilla.

Starting on one end, roll each tortilla into
a cylinder and set aside.

Pour the oil and chile infused vinegar into
a large skillet and heat until the oil is hot.

Place the enchiladas in the oil and fry quickly
until almost crisp.

Drain the enchiladas on a paper towel.

Place the fried enchiladas on a plate and cover
them with the cheese, onion, and lettuce and
serve.

Yield: 24 enchiladas

Heat Scale: Medium


1,176 posted on 04/06/2008 11:39:52 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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John Mitchell’s Ukrainian Kielbasa

1 3/4 lb Sirloin tips, (well marbled)
1 lb Boston butt
1/2 lb Country smoked bacon
1 tbl Hungarian paprika
1 tsp Butcher grind black pepper
2 tbl Cracked black pepper
1 tsp Dried marjoram
1/2 tsp Ground coriander
2 tbl Minced garlic
2 tsp Sugar
2 tsp Kosher salt
1/2 tsp Morton’s Quick Cure
1 tbl Mustard seeds
1/4 cup Water
1/4 cup Slivovitz or other fruit brandy

Method :

Just finished making our traditional
sausage for Easter and thought I might
share the recipe with you all as it is
a terrific sausage recipe handed down
by my grandfather.

I remember making sausage and smoking
them in the fireplace when I was very
young.

I guess that’s when I started my love
for smoke cooked barbecue.

Gosh, been at it a long time!!!!

Anyway, here is the recipe for real Ukrainian
Kielbasa.

Cut meat into one inch cubes and place
in plastic bag and into freezer.

Mince garlic to total 2 tablespoons.

Dump the kosher salt on top of the garlic
and with the side of the knife blade, using
a rocking motion, make a salt/garlic paste.

Place the paste in a bowl and add the remaining
seasonings.

Add the ater and slivovitz (plum brandy) and
stir to blend all seasonings.

Grind the Boston butt and the bacon with your
fine grinder plate and the sirloin tips with
your coarse grinder plate.

Toss together in a bowl to mix the meats.

Pour the seasonings mixture into the bowl
with the meat and blend well.

Stuff into 35mm pig casings making 24 inch
lengths into rings by tying the ends of the
lengths together.

Place the sausage rings on a smoke stick
and bring to a cool place, under 70 degrees,
to air dry hanging in front of a fan overnight.

Cold-smoke the next morning for 12 hours.

Wrap in plastic wrap then foil and refrigerate
overnight.

Place in skillet and add water to cover half
the height of the sausage.

Boil away the water.

Reduce heat and continue to cook till browned
on both sides.

Enjoy! “Schmekouya Ho Boy!!!”
~~Smoky


1,177 posted on 04/06/2008 11:42:41 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; JDoutrider

Three Cheese Bread
1 1/2 pound loaf

This is a very good tasting bread. I toasted it
and made sandwiches with it
and it was good for both. I used the dough cycle
and then baked this in a
375° oven for 30 to 35 minutes. This recipe
came from another group and it
was posted by John Ross.

Ingredients:

3/4 cup water
3 cups bread flour
3 tablespoons sugar
2 teaspoons salt
2 tablespoons butter or margarine
3/4 cup shredded Swiss Cheese
1/2 cup creamed cottage cheese
6 tablespoons grated Parmesan Cheese
2 teaspoons regular active yeast
1/8 cup milk, if necessary

Place all ingredients in your machines fully
assembled pan and in the order
specified by your machines manufacturer. Select
the Basic or White cycle
and press start. After the first 10 minutes of
kneading check the dough and
make any necessary adjustments.

ABM-recipes@yahoogroups.com


1,178 posted on 04/06/2008 11:45:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Potato Bread for the bread machine

Potato Bread for the bread machine

Milk 1/2 cup 3/4 cup
Water 1/3 cup 1/2 cup
Vegetable Oil 1 tbs. 2 tbs.
Bread Flour 2-3/4 cups 3 cups
Instant Potato Flakes 1/3 cup 1/2 cup
Sugar 2 tsp. 1 tbs.
Salt 1 tsp. 1-1/2 tsp.
Ground White Pepper (opt.) 1/8 tsp. 1/4 tsp.
Active Dry Yeast 1-3/4 tsp. 2 tsp.

Select desired setting: press start.

1 lb. Loaf 1-1/2 lb. Loaf

This recipe is wonderful for rolls. You may use
instant potato flakes and nonfat dry milk for both
the bread and rolls.

A time saving technique for
recipes that cannot be delayed ..... the night
before, measure all the dry ingredients (except
the yeast) and pour it into a covered bowl.

Then
next morning, pour the water and oil into the pan,
add the dry ingredients, then the yeast. Takes
about 1 minute.


1,179 posted on 04/06/2008 11:52:20 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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Title: Glazed Cinnamon Rolls
Categories: Breads3, Brdmachine, Labels
Yield: 9 Rolls

1 c Water
2 tb Margarine, softened
3 c Bread flour
1/4 c Sugar
1 ts Salt
2 1/2 ts Yeast, bread machine or
-regular active dry
2 tb Margarine, softened

MMMMM—————————————FILLING-———————————————
1/3 c Sugar
2 ts Ground cinnamon

MMMMM-———————————VANILLA
GLAZE——————————————
1 c Powdered sugar
1/2 ts Vanilla
2 tb Milk

Measure all ingredients except Filling, 2
tablespoons margarine and
Vanilla Glaze into bread machine pan in the
order recommended by the
manufacturer.
Select Dough/Manual Cycle.
Prepare the Filling by mixing sugar and
cinnamon. Grease square pan,
9x9x2 inches.
Flatten dough with hands or rolling pin into
9-inch square on lightly
floured surface. Spread with 2 tablespoons
margarine; sprinkle with
Filling. Roll dough up tightly; pinch edge of
dough into roll seal.
Cut roll into 1-inch slices. Place in pan.
Cover and let rise in warm
place 1 to 1 1/4 hours or until double.
Heat oven to 375. Bake 25 to 30 minutes or
until golden brown.
Remove from pan to wire rack. Drizzle Vanilla
Glaze over warm rolls.
Serve warm. 9 rolls.
Vanilla Glaze: Mix powdered sugar, vanilla and
1 to 2 tablespoons milk
until smooth and thin enough to drizzle.

(Using a bread machine, our home economist
Ingrid Gangestad updated
this all-America favorite. Her family loves it
when she serves these
tried-and-true jumbo rolls for breakfast or
brunch.)

Typed by R. Thompson 9/96
From: Gold Medal Better for Bread bread flour
package


1,180 posted on 04/06/2008 11:53:43 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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