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 ...
BUMP for later...
http://www.cs.cmu.edu/~mjw/recipes/crockpot/crkpot-pc-mush.html
Crockpot Pork Chops with Mushroom Sauce
From: Maggie
Date: Thu, 22 Jul 93 14:40:36 EST
(From The Best Of Electric Crockery Cooking)
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn the
soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook
on Low for 8 to 10 hours.
Makes 6 to 8 servings.
http://www.cs.cmu.edu/~mjw/recipes/crockpot/veg-crkpot-coll.html
***** Hearty Bean and Vegetable Stew *****
******************************************
Categories: VEG: Vegan Crockpot
Calories per serving: 170 Number of Servings: 12
Fat grams per serving: 0.3 Approx. Cook Time:
Cholesterol per serving: 0 Marks: E
INGREDIENTS ——————————————————————————————
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery — diced
1/2 cup parsnips — diced
1/2 cup carrots — diced
1/2 cup mushrooms — diced
1 onion — diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic — minced
1 tsp black pepper — ground
1 cup rice or pasta — cooked
DIRECTIONS ——————————————————————————————
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.
Source: Dr. Dean Ornish’s Program
*** Recipe Via Compu-Chef (tm) ***
************************************
***** Israeli Wheat Berry Stew *****
************************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
5 cup Trader Joe’s maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes — cut in half
1 large onion — sliced
4 clove garlic — minced
5 tsp cumin — ground
3 tsp tumeric
1/2 tsp black pepper — ground
2 green peppers
DIRECTIONS ——————————————————————————————
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
Source: McDougall Cookbook - Volume 2
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Layered Dinner *****
**************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
6 potatoes — sliced
1 large onion — sliced
2 carrots — sliced
1 green pepper — sliced
1 zucchini — sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
—————Optional Vegetables—————
mushrooms
broccoli
green beans
—————Sauce—————
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme — ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
DIRECTIONS ——————————————————————————————
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
Source: McDougall Plan
*** Recipe Via Compu-Chef (tm) ***
***********************
***** Millet Stew *****
***********************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
DIRECTIONS ——————————————————————————————
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
Source: McDougall Cookbook - Volume 1
*** Recipe Via Compu-Chef (tm) ***
From karpen Tue Jul 27 17:29:55 1993
**********************************
***** Potato Stuffed Cabbage *****
**********************************
Categories: VEG: Ovo Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
1 head cabbage
5 lb potatoes — peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper — ground
2 egg whites
1 can tomatoes (28 oz)
1 apple — peeled and sliced
1/4 tsp ginger, dried — ground
DIRECTIONS ——————————————————————————————
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Source: The Pritikin Program
*** Recipe Via Compu-Chef (tm) ***
From: Lisa Corsetti lisa
Cauliflower and Potato Curry
4 Cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Method:
Add all ingredients to a crockpot and cook on low for
approximately six hours. If you’re adding wheat berries,
cook them on high with an additional cup of water for an
hour, then add remaining ingredients and cook on low.
With the wheat berries, if things start drying out, add
more water.
From: bjornson-robert
Rob’s Veggie Chili
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie’s green
sauce — very hot — works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive oil. (**I used cooking wine instead to
cut out the fat). Add garlic a bit later.
After onion and garlic are have turned golden brown,
add cumin, cayenne, and whatever other spices you might
like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce
into the crock pot, and add the onion mixture.
Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
NOTE: I didn’t have room in my crockpot for 2 cans of crushed
tomatoes, and I had to cut back a little on the corn too,
so you will have to vary the sizes above depending on the size
of your crockpot.
http://www.cs.cmu.edu/~mjw/recipes/crockpot/crkpot-coll.html
Apricot Nut Bread
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt and sugar into a
large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don’t have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
I hope this recipe works OK. I am going to try it myself.
Maggie
Crockpot Banana Bread
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another
1/3 of the flour mixture, the rest of the bananas then the last of the
flour mixture. Fold in the walnuts. Turn into a greased and floured
baking unit or a 2 1/2 quart mold and cover. Place on a rack in the
slow cooker. Cover the cooker, but prop the lid open with a toothpick
or a twist of foil to let the excess steam excape. Cook on high for
4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
Makes 4 to 6 servings
Crockpot Baked Stuffed Apples
6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don’t peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins
and the orange peel. fill the tops of the core cavities with butter
and sprinkle the remaining sugar over the tops. Place the mold in the
slow cooker and pour the hot water into the cooker. Sprinkle the orange
juice concentrate over the apples. Cover the cooker and cook on Low for
3 to 5 hours, or until the apples are tender.
makes 6 servings
Crockpot Lacquered Chicken
1 Tbsp vegetable oil
2 lb whole chicken
3 very large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tbsp red currant, raspberry or red grape jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute
the chicken, turning often, until well browned all over. Remove the
chicken to a plate. Saute the onion in the skillet until well browned.
Turn into the crockpot. Place the tomatoes, orange, sugar, salt and
pepper in the pot and set the chicken on top. Rinse the skillet with the
water and scrape into the cooker. Add the bouillon cube. Cover and
cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
warm. Turn the pot contents into a skillet, set the heat to high
and simmer until thick enough to mound on a spoon. Stir in the jelly
and the sherry and cook, stirring until the sauce boils. Do not
overcook, lest the sauce lose its shiny quality. If you wish, add
some sugar or sweet sherry to further brighten the taste. If sauce
is not shiny enough, bring back to a very brisk boil and quickly
stir in some jelly. Pour sauce over the chicken.
makes 4 to 6 servings
http://www.cs.cmu.edu/~mjw/recipes/crockpot/crkpot-meatloaf.html
Crockpot Meat Loaf
From: Maggie
Date: Wed, 21 Jul 93 15:24:57 EST
(From The Best of Electric Crockery Cooking)
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand
until the bread has adsorbed all the milk. With two forks, break the
bread into crumbs. Beat the ground beef into the crumbs until well
mixed. make a hollow in the center of the meat and break the eggs
into it. Beat the eggs a little; then grate the onions into the eggs.
Add salt, pepper and mustard. Beat the eggs into the beef. Shape into
a round cake and place in the slow cooker. Drain the tomatoes, and
place them on the meat. Cover and cook on Low for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to High, and bubble
away some of the sauce. It should be thick, not thin.
http://www.cs.cmu.edu/~mjw/recipes/crockpot/crkpot-coll-2.html
CAULIFLOWER AND POTATO CURRY (Vegan)
Ingredients:
Instructions:
With the wheat berries, if things start drying out, add more water.
CROCKPOT BAKED STUFFED APPLES
Ingredients:
Instructions:
POTATO STUFFED CABBAGE (Vegan)
Ingredients:
Instructions:
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
http://www.cs.cmu.edu/~mjw/recipes/misc/index.html
Index
* Baking - COLLECTION
* Bigos
* Bisquick
* Breakfast Recipes : COLLECTION
* Cajun Seasoning and Other Seasoning Blends
* Caramel Frosting
* Crystallized Ginger
* Fondues : COLLECTION
* Herbed Vinegar
* Jambalaya (1)
* Kolaches and the nine fillings
* Lemon/Lime Butter
* Raspberry Vinegar
* Stuffed Quince (Persian)
* Tea Recipes : COLLECTION
http://www.cs.cmu.edu/~mjw/recipes/grain/index.html
Recipes Using Various Grains and Cereals
Index
* Bulgar Wheat Recipes : INDEX
* Couscous Recipes : INDEX
* Blueberry-Risotto with Boletus (Cep)
* Broccoli Blue Cheese Rice
* Fried Rice (1)
* Fried Rice (2)
* Granola
* Paella : COLLECTION
* Paella : COLLECTION (2)
* Rice Dish
* Rice Pilaf with Currants and Cumin
* Risottos : COLLECTION
* Winter Squash Risotto
Main Index:
http://www.cs.cmu.edu/~mjw/recipes/
You are a busy bee, do not over do it.
Baby chicks and young plants, the future in your hands.
Have a good day,
granny
Have a good day.
Rosewater (Adapted from 10th Century recipe)
Made by boiling 1 cup red rose petals with
1 cup water until leaves turn translucent
and all color is extracted - about 10 minutes.
Saucepan should be covered and allowed to
“age” overnight in the refrigerator.
Strain petals.
Funnel into a bottle.
Stores for about 2 weeks in the refrigerator.
For Sweetened Rosewater, add 2 TBS of raw honey
before boiling.
(Adapted from 15th Century recipe)
http://www.markw.com/recipes.htm#Rosewater
Emergency Substitutions
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient —
Preparation Method
———— ——————
1 cup self-rising flour
1 cup flour 1 1/2 teaspoons baking powder and
1/2 teaspoon salt
1 cup cake flour:
1 cup minus 2 tablespoons regular flour
1 tablespoon cornstarch:
2 tablespoons regular flour
1 teaspoon baking powder:
1/4 teaspoon baking soda plus 1/2 cup buttermilk
to replace
1/2 cup of liquid called for
1 package active dry yeast:
1 cake compressed yeast
1 cup white sugar:
1 cup brown sugar or 2 cups sifted powdered sugar
1 cup honey:
1 1/4 cup white sugar plus 1/4 cup liquid
1 cup corn syrup:
1 cup white sugar plus 1/4 cup liquid
1 sq.( 1 oz.) unsweetened chocolate:
3 tablespoons cocoa plus 1 tablespoon butter
1 cup whipping cream whipped:
2 cups whipped dessert topping
1 cup whole milk:
1/2 cup evaporated milk plus 1/2 cup water
1 cup light cream:
2 tablespoons butter plus 1 cup milk less 2
tablespoons
1 teaspoon lemon peel:
1/2 teaspoon lemon extract
1 cup buttermilk:
1 tablespoon lemon juice or vinegar plus enough
whole milk to
make 1 cup let stand 5 minutes
1 cup buttermilk:
1 cup whole milk plus 1 3/4 teaspoon cream of
tartar
1 tablespoon baking powder:
1/4 teaspoon soda plus 5/8 teaspoon cream of
tartar
1 teaspoon sugar:
1/8 teaspoon no caloric liquid sweetener
1 small clove garlic:
1/8 teaspoon garlic powder
— Mimi
_____________________________________________________________
Mimi’s Cyber Kitchen,
http://www.cyber-kitchen.com/
http://www.geocities.com/Heartland/Valley/6470/wildp21.html
Vinegar Cake
Chocolate, moist and flavorful.
The grandchildren would love to make this cake when they visit. It is fascinating to put vinegar into a cake, and it is just the right size. For a two layer cake double the recipe.
Ingredients
5 tblsp. butter, melted
1-1/2 cups flour
1 cup sugar
1/4 unsweetened cocoa
1 tsp baking soda
1/2 tsp. salt
1 tblsp. cider vinegar
2 tsp. vanilla extract
1 cup water
Confectioner’s sugar for topping
Stir together the flour, sugar, cocoa, baking soda and salt. Mix the vinegar, vanilla and water together and then add to the dry ingredients. Add the melted butter, and using a large spoon, mix the batter well for about a minute until the batter is smooth and creamy. Pour into a round cake pan that has been well greased and floured. Bake at 350 degrees for 30 minutes or until done in the center. Let cool for 10 minutes before removing from the pan, or it will stick. Dust with confectioners sugar, or frost with your favorite icing.
We always used a broom straw to stick into the center of the cake and if it lifted out clean, without the batter sticking to the straw it was considered cooked in the center. Today broom straws are not readily available, nor as sanitary I suspect. Many use toothpicks for this job today. Another usual cake baking job was wiping the cake pan with crisco, and sprinkling in flour and banging the pan to remove the excess. I am not sure that is a method employed in baking today.
Notice this cake has no eggs, no milk. It wasn’t an expensive or difficult cake to homebake. It didn’t require an electric mixer and you will be impressed at how good it tastes.
Corn Pudding
Ingredients:
2 large eggs
1/2 cup whipping cream
1 tblsp. butter melted
1-1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
3 cups fresh corn kernals (about 12 ears)
Stir together eggs, cream, butter, sugar, salt and pepper. Stir in corn. Pour into a lightly greased 1-1/2 quart baking dish.
Bake at 350 degrees for 30 minutes or until set. Let stand 5 minutes. Yield: 4 servings.
Wow, I’ve been getting behind!
Weather has been cold here. Was cussing because I didn’t get as much planted as I wanted to last week, but now it looks like we might get a mild freeze here this weekend, so now I’m glad I didn’t.
Nuke War Would Cause World Havoc
http://wtop.com/?nid=220&sid=1382286
(U.S.) Oklahoma: County Agroterrorism prevention seminar set for April 17
http://www.adaeveningnews.com/local/local_story_098144518.html
At times, it is difficult to see the reasons behind actions.
It has gotten cold here again too.
You will get your garden in, when the time is right and it will grow.
Catch up here, there is no rhyme or reason, LOL, I float around and you never know what is coming next........nor do I.
It’s amazing after 10 years of gardening on a fairly large scale (between a quarter acre to a full acre over that time), you get the feel for what the weather is going to do. I told my parents it was going to be a cold, wet spring. They looked at me funny as always when I tell them what the weather is going to do. Well it’s been a cold wet spring. If you pay attention to the signs you can be pretty accurate.
I’ve only been caught off guard once and that was last year, it got up into the 70’s in March for the last two weeks and then didn’t get above freezing for the first two weeks in April. Can’t remember anything like it in my 40 years, though I’m sure grandma probably can.
Well I got enough in so at least I can have my salad and peas early, so I’m not complaining too much.
Trying to keep up, granny! Thanx for the continued pings.
LOL!
You Busy Bee!
Isn’t it odd, how our worlds are so different.
I would not say this was a cold wet winter.
For which I am thankful.
The difference a few hundred miles makes.
Without heat, I am very much in contact with the cold, can count the layers of clothes that i have on.
I am so very glad you got part of it planted, at least you feel like you have started and can watch it grow.
You are welcome.
Can’t have you getting lost along the trail, so much to be learned.
Last nights posts should keep your mind whirling and I barely touched the surface of eating wild/native foods.
Still have 2 windows of links open for food and LOL only one for terror.
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