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 ...
Vegetarian, Low-Fat Burger Mix
1 cup dry garbanzo beans, ground to a flour in a
coffee grinder or
high-powered blender
1 cup rolled oats, ground to a flour in a blender
or food processor
1/2 cup short-grain rice, ground to a flour in a
coffee grinder or blender
1/4 cup sesame seeds
2 Tablespoons dried parsley flakes
1 Tablespoon dried, grated lemon peel
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine all ingredients and store in an airtight
container.
Attach these instructions: To prepare, stir
together Burger Mix and 1- 2/3
cups water. Allow mixture to stand for 15
minutes. With wet hands, form
mixture into 8 patties. The patties will be quite
moist, but they will firm
up as they cook. Cook the patties on a lightly
oiled non- stick skillet
until browned on both sides (turn once).
Makes 8 servings.
Calories...200...Fat...4 g...Fiber...1.2 g.
Rocky Road Cookie Bar
Ingredients
a.. Cookie:
b.. 1/4 cup (60 ml) flour
c.. 1/4 tsp (1 ml). baking powder
d.. 1/8 tsp (1 ml). salt
e.. 1/3 cup (80 ml) brown sugar, packed
f.. 1 egg
g.. 1 tbsp (15 ml). butter, softened
h.. 1/2 tsp (2 ml). vanilla
i.. Topping:
j.. 1 cup (225 ml) miniature marshmallows
k.. 1/2 cup (125 ml) walnuts
l.. 1 6 oz (168 grm). pkg. chocolate chips
Preparation
a.. Preheat oven to 350 degrees (175 C.).
b.. Sift flour with baking powder and salt.
c.. Add all remaining cookie ingredients.
d.. Beat until smooth.
e.. Turn into greased 9 inch square pan.
f.. Bake for 15 minutes—Just until top is
lightly brown and springs back to touch.
g.. Remove from oven and IMMEDIATELY cover with
topping.
h.. Place topping ingredients in order listed.
i.. Return to oven for 2 minutes—Only just
until chocolate is soft.
j.. Remove and swirl chocolate over
marshmallows and nuts.
k.. Cool.
Apple Cake
Recipe By :Fix-It and Forget-It Cookbook,
Dawn J. Ranch & Phyllis Pellman Good
Serving Size : 10 Preparation Time :0:00
Categories : Fix-It and Forget-It
Amount Measure Ingredient — Preparation
Method
———— ——————
Beat together sugar, oil, and eggs. Add vanilla.
Add apples. Mix well.
Sift together flour, salt, baking soda, and
nutmeg. Add dry ingredients and nuts to apple
mixture. Stir well.
Pour batter into greased and floured bread or
cake pan that fits into your slow cooker. Cover
with pan’s lid or greased foil. Place pan in slow
cooker. Cover cooker.
Bake on high for 3 1/2 to 4 hours. Let cake
stand in pan for 5 minutes after removing from slow
cooker. Remove cake from pan, slice, and serve.
VARIATION:
Instead of a bread or cake pan, pour batter into
greased and floured 2-pound coffee can. Cover
top of can with 6 to 8 paper towels. Place can in
slow cooker. Cover cooker, tilting lid slightly
to allow release of extra moisture. Continue
with baking instructions as above.
S(ISBN):
“1-56148-317-6”
Copyright:
“2000”
- - - - - - -
- - - - - - - - - - - -
Per Serving (excluding unknown items): 469
Calories; 23g Fat (43.7% calories from fat); 4g
Protein; 63g Carbohydrate; 1g Dietary Fiber; 37mg
Cholesterol; 351mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
“5 Fun Marshmallow Yummies for Kids”
Copyright 2001, Amanda Formaro
http://familycorner.com
Kids love marshmallows! While they are certainly
not in the top
10 most nutritional things to feed your kids,
they are definitely
in the top 10 fun snacks. Carrots sticks and
whole wheat crackers
are good for everyday snacks, but these sweet
treats will be
welcome anytime you choose to serve them!
Apple Smiles
4 or 5 medium red or green apples, cut into
wedges
peanut butter
10 oz bag miniature marshmallows
Spread peanut butter onto one side of each apple
wedge. Using
miniature marshmallows, position the “teeth” in
place onto one of
the apple wedges. Top with other apple wedge so
that the peanut
butter acts as a cement for the marshmallow
dentures.
Chocolate Frosted Marshmallow Cookies
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate
1 egg
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup milk
1 (16 ounce) package large marshmallows
Preheat oven to 350 degrees F(180 degrees C).
Lightly grease
cookie sheets or line with parchment paper. Melt
butter and
chocolate in small heavy saucepan over low heat;
stir to blend.
Remove from heat; cool. Beat egg, brown sugar,
vanilla and baking
soda in large bowl until light and fluffy. Blend
in chocolate
mixture and flour until smooth. Slowly beat in
milk to make
light, cake-batter-like dough. Drop dough by
teaspoonfuls 2
inches apart onto prepared cookie sheets. Bake 10
to 12 minutes
or until firm in center. Cut marshmallows in
half. Immediately
place halved marshmallow, cut side down, onto
each baked cookie.
Return to oven 1 minute or just until marshmallow
is warm enough
to stick to cookie. Remove to wire racks to cool.
Frost with
Fudge Frosting (below).
Fudge Frosting
1 1/2 (1 ounce) squares unsweetened chocolate
1/4 cup butter
1 1/2 cups confectioners’ sugar
1 egg white
1 teaspoon vanilla extract
Melt chocolate and butter in small heavy saucepan
over low heat;
stir to blend.
Beat in powdered sugar. Beat in egg white and
vanilla, adding a
little water, if necessary, to make smooth,
slightly soft
frosting.
Upside Down Chocolate Ugly Cake
2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water
Preheat oven to 350. Prepare chocolate cake mix
according to the
box. Mix marshmallows, brown sugar, cocoa, and
water in a bowl.
Pour into a greased 9x13 pan. Spoon cake mix on
top of
marshmallow mixture, but don’t mix them. Bake for
45 minutes.
Then, after the cake cools, flip over onto a
cookie sheet. Be
careful—the marshmallow mixture might run. No
need to frost.
Chocolate Marshmallow Slices
1/2 cup butter or margarine
1 package (12 ounces) semisweet chocolate chips
(2 cups)
1 package miniature marshmallows (10&1/2 ounces)
1 cup finely chopped nuts
Additional nuts
In medium saucepan over low heat, melt butter and
chocolate
chips. Stir constantly until well blended. Remove
from heat; cool
5 minutes. Stir in marshmallows and 1 cup nuts.
Do not allow
marshmallows to melt. On wax paper,shape mixture
into two 7” long
rolls. Wrap in foil; refrigerate about 20
minutes. To coat rolls,
roll in additional nuts. Wrap; refrigerate
overnight. Cut rolls
into 1/4” slices. Store in airtight container in
cool, dry place.
Makes about 3 dozen slices.
VARIATION: Chocolate Rainbow slices: Substitute
colored and
flavored miniature marshmallows for regular
miniature
marshmallows.
Marshmallow Dip Sticks
2 cups milk chocolate chips
1 cup peanut butter
10 oz. bag large marshmallows
chocolate sprinkles
round decorative toothpicks
waxed paper
Insert toothpicks into marshmallows to act as a
Popsicle-type
stick. Dip top of marshmallow into the peanut
butter. Set aside
on waxed paper lined plate. Melt chocolate chips
in the
microwave, on stove top, or in a double boiler
until melted. Do
not overcook! Dip peanut butter end of
marshmallow into the
melted chocolate, and then immediately dip into
the chocolate
sprinkles. Place on waxed paper to cool.
Cautionary tip: Use rounded toothpicks when
working with, or
making these for, small children. You may also
replace the
toothpicks for lollipop or ice cream sticks.
Amanda Formaro is the entrepreneurial mother of
four children.
She is also the owner of FamilyCorner.com
Magazine.
Easy Calzones
Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Bread
Cheese
O.A.M.C.
Quick n-Easy
Amount Measure Ingredient — Preparation
Method
———— ——————
Thaw the two loaves of bread dough. Divide each
loaf into 5 parts. One at
time roll each dough piece on a floured board, or
stretch with your hands.
Making a 7” square. Place half a slice of
cheese, several sliced mushrooms,
several slices pepperoni & several slices of
olives in the center of dough.
Fold dough in half and pinch the edges to seal.
Prepare a baking sheet with
non-stick cooking spray and bake at 350 degrees F
for approximately 15 min.
Serve with about 1/3 cup sauce each, for dipping.
To freeze for later use: Place each turnover in
a small sandwich bag.
Place 5 in a larger freezer bag, with the frozen
sauce (in a bag) Makes 10
total. To prepare, thaw sauce. At the same
time, take frozen turnover out
of bags, and bake according to directions above.
Serve with sauce, as
above.
- - - - - - - - - - - - -
- - - - - -
Per serving: 317 Calories (kcal); 20g Total Fat;
(54% calories from fat);
11g Protein; 26g Carbohydrate; 29mg Cholesterol;
1195mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4
Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
I found this in one of my antique
cookbooks, copyright 1931 called
Searchlight Recipe Book from Household Magazine.
Graham Cracker Cake
1/2 C. Butter
1 C. Sugar
3 Eggs
2 t. Baking Powder
3/4 C. Milk
1 t. Vanilla
1 C. Chopped Nuts
1 pound Graham Crackers
The milk could be omitted and one 15 oz. can of
pineapple used in its
place.
Cream butter. Add egg yolks. Beat thoroughly.
Combine with graham
cracker crumbs rolled fine, and baking powder.
Add flavoring, milk, and
nuts. Mix thoroughly. Fold in stiffly beaten
egg whites. Pour into well
oiled, shallow pans. Bake in moderate oven
(350° - 375°) for about
30 minutes. Can be served with whipped cream.
Your food friend: Gail Jones
It was
originally written to be mixed in the baking pan
making little wells in the
dry ingredients and pouring the liquid into them
and them mixing. Hope you
like it.
Joyce
WACKY SNACK CAKE
CHOCOLATE
1 1/3 cups flour 1/2 teaspoon salt
1 cup packed brown sugar 1 cup water
1/4 cup cocoa 1/3 cup veg. Oil
1 teaspoon baking soda 1 teaspoon vinegar
1/2 teaspoon vanilla
Preheat 350 degree oven. Mix flour, sugar,
cocoa in bowl with a fork.
Stir in other ingred. Pour in ungreased 8x8x2
pan. Bake 35 to 40 mins,
until wooden pick comes out clean. Dust with
powdered sugar if desired.
Note: can be mixed in pan.
APPLESAUCE
Omit cocoa and vanilla. Stir 1 1/2 teaspoon
allspice into flour mixture.
Reduce water to 1/2 cup and stir in 1/2 cup
applesauce.
CHOCOLATE CHERRY
Omit water. Stir in 1/3 cup chopped nuts
(almonds) into flour mixture.
Drain 1 jar (4 oz.) cherries reserving syrup.
Chop cherries. Add water to
syrup to make 1 cup. Stir water-syrup mixture
and cherries with remaining
ingred.
CHOCOLATE CHIP
Omit vanilla and cocoa. Stir in 1/3 cup nuts into
flour mixture. Sprinkle
with 1/3 cup mini chocolate chips over batter in
pan.
DOUBLE CHOCOLATE
Same as chocolate snack cake except sprinkle with
1/2 cup chocolate chips
over batter before baking.
MAPLE NUT
Omit cocoa and vanilla. Stir in 1/2 cup chopped
pecans into flour mixture
and add 1/2 teaspoon maple extract.
OATMEAL MOLASSES
Omit cocoa and vanilla. Stir in 3/4 cup quick
oatmeal, 1 teaspoon allspice
and 2 tablespoons molasses.
OLD FASHIONED SPICE WALNUT
Omit cocoa and vanilla. Stir in 1/3 cups chopped
nuts and 1 1/2 teaspoons
allspice.
BROWN SUGAR NUT
Omit cocoa and vanilla. Stir in 1/3 cup walnuts.
PUMPKIN
Omit cocoa and vanilla. Stir in 1 teaspoon
allspice into flour mixture.
Reduce water to 1/2 cup and stir in 1/2 cup
pumpkin.
CHOCOLATE MINT
Stir in 1/2 teaspoon peppermint extract with the
water.
CHOCOLATE SPICE
Stir 1/2 teaspoon allspice into flour mixture.
recipe for
Wacky Cake that Cheryl was
looking for. It is a favorite at our house,
especially topped with
chocolate peanut butter frosting or a can of
cherry pie filling!
Wacky Cake (or Jiffy Chocolate Cake)
1 1/2 cups cake flour
1 cup sugar
3 Tbsp. cocoa
1 tsp. soda
1/2 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 Tbsp. vinegar
1 cup water
Sift the dry ingredients 3 times into a 9” pan.
After the third time, make
3 wells in the dry ingredients. Put oil into one
well, vinegar into another
and the vanilla into the third. Pour the water
over the entire thing and
beat with a fork until smooth. Bake 350 degrees
for 30 minutes.
Diane
30 Day Fruit Starter!
15 1/4 ounces pineapple chunks, drained
17 ounces apricot halves, drained
16 ounces sliced peaches, drained
10 ounces maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy (optional)
Combine pineapple apricots, peaches, cherries,
sugar and brandy in clean
non metal bowl and stir gently. Cover and let
stand at room temperature
three weeks, stirring fruit twice a week. Starter
is now ready to use.
Reserve 1 cup of starter at all times or you will
have to start all over
again. To replenish starter add 1 cup sugar and
one of the four fruits, add
another fruit every week for the next three
weeks, stirring gently each
time. Cover and let stand at room temperature
three days before using.
Apricot or peach brandy can be used and fruit
cocktail may be substituted
for peaches or apricots.
Cake Recipe:
1 cup of melted butter
1 3/4 cups sugar
3 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
2 cups chopped pecans (optional)
1/4 cup drained fruit mix
powdered sugar
Combine butter and sugar in a large bowl and beat
well. In separate bowl
combine flour, soda, cinnamon, salt, cloves and
nutmeg; add to butter
mixture and beat well. Add eggs one at a time,
beating well after each
addition. Gently mix fruit starter into batter.
Add pecans and juice and
mix well. Pour into greased floured 10 inch bundt
pan and bake at 350 for 1
hour. Cool 10 minutes and turn out onto a wire
rack to finish cooling, Dust
with powdered sugar. I make these in loaf pans -
it makes several and then
I can freeze them. Enjoy!
Evelin
for the Microwave. The
recipe calls for milk, but as my family is
lactose intolerant/milk allergy,
I have always substituted liquid non dairy
creamer (found in the dairy
section with the milk products.) Also, I dislike
raisins, so will
substitute golden raisins or craisins (dried
cranberry). Love the daily
newsletter, and have gotten lots of good things
from it!
Brenda
Microwave Rice Pudding
1/2 cup uncooked instant rice
3 eggs, slightly beat
2 tsp vanilla
1/2 cup sugar
2 cups milk
1/4 tsp salt
1/2 cup raisins
cinnamon
Prepare instant rice according to directions for
microwave on package.
Cover and let set 5 minutes. In another bowl,
beat eggs, sugar, vanilla and
salt. Gradually stir in milk. Mix in rice and
raisins. Pour into one and
one half quart glass casserole; sprinkle with
cinnamon. Cover with wax
paper. Cook on 50% (simmer) for 12-14 minutes.
When cooked center may be
slightly soft but will set as pudding cools.
Serve warm or cold.
Serve 6-8
a recipe that
makes the pudding under the cake.
Hot Fudge Pudding
1 c. sifted flour 2 tbsp. cooking oil
2 tsp. baking powder 1 c. nuts
1/2 tsp. salt
3/4 c. sugar 1 c. brown sugar
2 tsp. cocoa 1/4 c. cocoa
1/2 c. milk 1 3/4 c. hot water
Sift the first 5 ingredients into a bowl. Stir
in the milk and oil. Blend
in nuts. Spread in a prepared 9” square pan.
Sprinkle combined brown
sugar and cocoa over top. Pour the hot water
over the entire batter. Bake
45 minutes at 350F. Pudding will rise to top and
chocolate sauce will
settle. Serve warm Yield: 9 servings.
Judy
Bread Carrot Tea Bread
1 c All-Purpose Flour
1 c Granulated Sugar
1 ts Baking Powder
1/2 ts Salt
1 ts Ground Cinnamon
2 Whole Eggs
1/2 c Vegetable Oil
4 c Carrots; raw, grated, (about 4 medium
carrots)
1/2 c Chopped Pecans
Measure the flour, sugar, baking powder, salt,
and cinnamon into a sifter.
Sift three times into a medium bowl. With an
electric beater, beat the eggs
until frothy and lemon colored. Toward the end,
dribble in the oil. With the
beater on low, add the flour mixture a little at
a time. Fold in the carrots
and pecans. Pour into a well-greased and floured
2-quart mold. Place in the
slow cooker; cover loosely with a plate. Cover
the cooker, but prop the lid
open a fraction with a toothpick or a twist of
foil to let excess steam
escape. Bake on high for 2 1/2 to 3 1/2 hours, or
until a toothpick inserted
in the center comes out clean. Makes 6 to 8
servings.
Happy Cooking!
Jenny M., Moderator
~vegcrockpotcooks~
Peanut Bread
adapted from Woman’s Day Crockery Cookbook, 1976
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup peanut butter, smooth or crunchy
1 egg, well beaten
1 cup milk
Mix flour, baking powder, salt and sugar in bowl.
Cut in peanut butter. Stir
in nuts. Add egg and milk and mix with fork only
until dry ingredients are
moistened. Turn into well greased and floured
2-pound coffee can or insert.
Set in cooker and cover with 2 paper towels. With
cover slightly ajar, cook
on high for 2 hours or until done. Let stand in
insert on cake rack for 10
minutes. Turn out on rack to completely cool.
Store overnight before
slicing.
Happy Cooking!
Jenny M., Moderator
~vegcrockpotcooks~
[Use left over corn bread]
Cornbread Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient — Preparation Method
———— ——————
Combine salad dressing, sour cream and mayo, set
aside. Place half of the
crumbled cornbread in the bottom of a large
serving bowl. Top with half of
the beans In a medium bowl, combine tomatoes,
peppers, and onions, layer
half of this mixture over the beans. Layer half
of the cheese, corn and
salad dressing mixture. Repeat layers until gone.
- - - - - - - - - - - - - - - - - - -
— Mimi
_____________________________________________________________
Mimi’s Cyber Kitchen,
http://www.cyber-kitchen.com/, the WWW’s first
food
portal, and http://RecipeCircus.com/
Scottish Oat Scones
Ingredients:
Instructions:
More Scottish Scones
Yield: 8 servings
2 c Flour
1 tsp. Salt
1 ts Baking soda
2 ts Cream of tartar
3 tb Butter, room temperature
1 ea. Egg, room temp light beat
1/2 c Buttermilk, room temperature
In bowl, mix flour, salt, baking soda and cream
of tartar. Stir thoroughly.
With fingers, rub the butter into the dry
ingredients. Gradually stir
beaten egg and buttermilk into the flour mix. If
it is a bit too moist and
sticks to hands, add a bit of flour. Turn the
dough onto a lightly floured
work surface and knead as little as possible to
achieve a soft, pliable
dough ball. Divide dough into 2 equal parts.
Flatten each with the
knuckles into a round disc about 6” in diameter
and 1/2” thick. Prick
about a dozen times with fork. Then cut in four
sections each. Bake on
lightly greased baking sheet until tan. At 375
degrees for about 15
minutes. You can add 1/2 cup raisins or currants
if you wish.
Skinny Scones
Yield: 10 servings
1-1/3 c Wheat flakes (with no sugar or salt
added)
2/3 c Self-rising flour
1/4 c Raisins (plumped)
2 tb Packed brown sugar
1/2 c Nonfat milk
2 tb Margarine, melted, cooled
About 45 calories each. Eat fresh from oven and
pass up the butter.
Preheat oven to 400F (205C). Coat a medium-size
baking sheet with nonstick
cooking spray; set aside. In a medium-size bowl,
combine cereal, flour,
raisins and brown sugar. Add milk and melted
margarine and mix thoroughly
with a wooden spoon. Drop by heaping
tablespoonfuls onto baking sheet,
spacing about 2 inches apart. Bake 10 to 12
minutes or until golden brown.
Serve warm. Makes about 10 scones.
Also, the main ingredient in this recipe (TVP)
can easily be substituted
into any dishes that require hamburger. I’ve
made hamburger helper with
it, spaghetti sauces, etc. Also, there are soy
chunks you can buy that
are great in stir frys. Gives the impression of
beef slices. :)
Anyways... here’s the sloppy joe recipe that I
love!
Sloppy Joes
1 large onion, diced
2 medium green peppers, diced
1 1/2 cups dry TVP (textured vegetable protein)
1 1/2 cups boiling water
2 1/2 cups tomato sauce
1 - 2 tablespoons chili powder
1 tablespoon soy sauce
1 tablespoon dry mustard
2 tablespoons sugar
sea salt to taste
pinch of pepper
In a large saucepan, saute diced onion and pepper
in oil or water. Add
boiling water, TVP, and remaining ingredients.
Simmer for 20 minutes.
Serve on buns with pickles and chips.
(I tended to leave out the chili powder, since I
don’t have any, and I
don’t like hot foods. The dry mustard tends to
give it a spicy flavour,
so cut back on that a bit if you don’t like
really spicy stuff. I
*love* this recipe, and I’ve made it several
times over. It also makes
a very large batch of sloppy joe mix, so if you
have several kids, it’ll
be a great meal thingy.)
CORN & TOMATO POLENTA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Vegetarian
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient —
Preparation Method
———— ——————
In a heavy, 3-quart saucepan, bring water and
salt to
a boil. Slowly pour cornmeal into saucepan so
that
water does not stop boiling, stirring to keep
smooth.
Reduce heat and simmer 20 to 25 minutes,
stirring
often until mixture is stiff. Meanwhile, in a
small
saucepan, heat tomato sauce, oregano, corn,
hot pepper
flakes and pepper. When cornmeal is stiff,
turn half
into a serving dish and top with half the
sauce.
Layer remaining cornmeal and sauce and let
rest to 5
to 10 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO:
3g; SOD:
208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by
Betty Marks
Brought to you and yours via Nancy O’Brion
Bean Balls
I love beans any way shape or form. This is a
good recipe for company and kids seem to like them
too.
2 - 19 oz cans red kidney beans drained
6 slices of bread made into fine bread crumbs
1 teaspoon garlic powder
1 small onion minced
1 large beaten egg
salt and pepper to taste
Cornmeal or your favourite Coating mix
Mash the beans really well with the egg. This
can be difficult if you don’t have a food
processor. I find a potato masher hard to use because of
my arthritis. Mix in the garlic powder, onion
and bread crumbs. You will need to do this with
your hands. When it is mixed it it very stiff.
Form into balls. Whatever size you like. Roll in
the coating mix and bake in the oven until
lightly browned. About 20 or 30 minutes. Serves 4.
If you find the mixture really dry and hard to
work with, add another egg. Sometimes it seems
just fine and other times it is too dry. I don’t
know why becasue I use the same recipe every time.
This recipe is also good made into sausages.
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