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 ...
What can you do with plain old corn flour? I visited a store that specializes in foods used in India and they had a ton of stuff I never saw, powdered coconut, corn flour, etc. So I bought some.
We need to see how easy your Irish Cream is to make, I love the Eagle Brand cream and have been known to eat it like candy....
Links in post 1513.
Thank you M.D.
granny
RECIPE BY: ChrisMc
I got this recipe from a friend I used to work with - I first made it to bring to a Christmas party at a friend’s house, and everyone was amazed when they found out it wasn’t Bailey’s. If you can’t find pasteurized eggs, the appropriate amount of Egg Beaters makes a great substitute.
Posted on: Jun 10, 2002
Ingredients
# 1 3/4 cups brandy
# 4 pasteurized egg
# 2 tablespoons chocolate syrup
# 1 can sweetened condensed milk
# 2 teaspoons instant coffee
# 1 teaspoon vanilla extract
# 1/2 teaspoon almond extract
# 1/4 teaspoon coconut extract
Directions
1.
1
Combine all ingredients in blender.
2.
2
Store in a dark bottle in the refrigerator.
Galliano Liqueur Recipe
Recipe #114877 | 10 min | 5 min prep | 2 quarts (Change Servings)
Change to: quarts US Metric Close
RECIPE BY: silly sally
This is very simailar to “the real stuff”. It does call for glycerine. In the 90’s, when I lived in the states, you could buy glycerine at the drug stores. I don’t know if you still can find it there. Galliano is a “must” in Harvey Wallbangers! Yield: approximate. I don’t know where this recipe comes from.
Posted on: Mar 31, 2005
Ingredients
# 32 ounces distilled water
# 3 3/4 cups white sugar
# 1 teaspoon glycerine
# 2 teaspoons anise extract
# 2 teaspoons banana extract
# 1 teaspoon lemon extract
# 1 teaspoon vanilla extract
# 7 drops yellow food coloring
# 2 cups 100% proof vodka
Directions
1.
1
Bring to a rolling boil, the first three ingredients.
2.
2
Cool until lukewarm, then add remaining ingredients.
3.
3
Mix and pour into bottles.
4.
4
Keep in cool, dry place.
I would start using the corn flour as a small part of the regular flour and see how it acts in the breads.
Of course to thicken soups, and try it in plain old fashioned gravy, with crumbled bacon, onions and season to your taste.
I know that I like regular pancakes with a can of corn dumped in the batter and a little vanilla flavoring.
My kids objected, said no one else had corn in the pancakes, but 20 years later even Woman’s day was running it as ‘good’.
LOL, the coconut flour in every thing........with nutmeg added, if making a bread machine loaf, maybe replace the regular flour with a 1/4 cup of the coconut flour, add a good teaspoon of nutmeg and a spoon of vanilla flavoring, an egg and it should be a good one for toast or breakfast.
I have been posting recipes that call for grinding beans etc, so there is a use for it.
I asked google and one says for making masa, which is used for corn tortillas and tamales, also talks about corn starch:
Interesting, the only recipe that I have bought the masa flour for, was baby food for Parrots and Cockatiels:
LOL, you will need to read up on the coconut, I do not know what you have:
NEW CORN WAR BREAD.; Chemist Finds 20 Per Cent. Corn Flour Palatable and Nutritious.
Feb 11, 1918, Monday
Page 7, 697 words
Citizens of Pennsylvania have been officially advised by Dr. Samuel C. Dixon, Health Commissioner of that State, of the saving of wheat that can be effected by the use of a new war bread ... [ END OF FIRST PARAGRAPH ]
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http://query.nytimes.com/gst/abstract.html?res=9F07E6D7103FE433A25752C1A9649C946996D6CF
FIEDS PROFITEERING IN NONWAEAT FLOUR; Administrator Hoover Says Corn, Oats, sand Barley Should Sell for Less Than Wheat. GIVES SCALE OF FAIR PRICES Fines Proving Ineffective, Dealers Who Violate Rules Will Be Shut Up Hereafter.
*
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* Save
May 11, 1918, Saturday
Page 22, 1512 words
The Federal Food Board announced yesterday that it had received a protest from United States Food Administrator Herbert Hoover against the unjustifiable rise in the price of substitutes for wheat flour, such as corn, barley, and oats. According to Mr. Hoover, the ... [ END OF FIRST PARAGRAPH ]
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http://query.nytimes.com/gst/abstract.html?res=9F07E5DE163EE433A25752C1A9639C946996D6CF
powdered coconut, corn flour, etc. So I bought some.<<<
R.R., I bumbled around in my answer, as you know me, I would start putting it in everything, what would you do with corn flour and powdered coconut?
Lol!
Not necessarily together!!
I love coconut but every time I buy one and try to save some it gets moldy. So seeing it in a bag, unmoldified, was kinda surprising.
I have about two pounds of corn starch stashed, I cook alot, especially soups, so it’s a great thickening agent.
Just never heard of corn flour per se. Pancakes? Bread? Famous muffins?
Guess I’ll hafta get brave and just try something!
One of the breads that I posted tonight called for corn flour, I remember thinking that I could put regular cornmeal in the blender and get the corn flour.
Do keep me posted on how you like using it.
Olive Garden Chicken Marsala
From Chef Tom:
“Mushrooms were on sale at my local grocery this week, so I figured
why not try out this classic Olive Garden dish! I was able to
prepare this in a flash and for a fraction of the cost of eating
out.”
4 Chicken half breasts - boneless, skinless
1/4 C. cake flour (Wondra)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine
Combine flour, salt, pepper, and oregano in a shallow dish. Heat
the oil and butter in a skillet until it begins to bubble lightly.
Dredge the chicken in the flour, coat evenly. Cook the chicken on
medium heat for about 2 minutes on the first side, until lightly
brown. As you flip the breasts to the second side, add the
mushrooms around the chicken pieces. Cook about 2 more minutes,
until lightly browned on the second side. Stir the mushrooms. Once
the second side is lightly browned, add the wine around the pieces,
cover the pan and simmer for about 10 minutes. Transfer to plates
and serve.
Raspberry Buttermilk Muffins
12 to 15 muffins
2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1 t. salt
6 Tbsp. butter or margarine
1 egg, lightly beaten
1 c. buttermilk
1 c. fresh or frozen raspberries (if frozen, thaw and drain first)
In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until
mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry
ingredients are moistened. Fold in berries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees
for 25 minutes or until lightly browned.
Apricot Fold-Overs
Dough:
1 1/4 cups flour
6 Tblsp. sugar
Pinch of salt
4 oz. cream cheese
1/2 cup margarine
1 Tblsp. sour cream
Filling:
1/4 cup orange juice
6 Tblsp. sugar
1 cup dried apricots, chopped
1 cup confectioners’ sugar
1 Tblsp. water
* Preheat oven to 325 degrees. Grease two large cookie sheets.
* Dough: in a large bowl, mix flour, sugar and salt. Cut in cream
cheese and margarine until mixture resembles cornmeal. With fork, stir
in sour cream until pastry just holds together. Form into ball. Wrap
and chill for one hour.
* Filling: Mix juice, sugar and apricots. Heat to boil. Simmer, cover
for 10 minutes, stirring occasionally until most liquid is absorbed.
Set aside and cool.
* Roll out dough and cut into squares. Place 1/2 teaspoon filling on
each square. Pull opposite corners of dough up to center. Moisten
under top corners and press firmly to seal. Bake 12-15 minutes.
* Glaze: Mix confectioners sugar and water until smooth. Drizzle over
cookies.
7-Eleven’s Cherry Slurpee
Recipe By :Todd Wilbur
Serving Size : 1
2 cups cold club soda
1/2 cup sugar
1/4 teaspoon Cherry flavored unsweetened Kool-Aid Mix — plus
1/8 teaspoon Cherry flavored unsweetened Kool-Aid Mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
If necessary, put the blender into your freezer for 1/2 hour. This
will help thicken it up. After 1/2 hour remove blender from freezer
and, again, blend briefly to mix.
This recipe yields one 32-ounce drink (or two 16-ouncers).
Source: “Todd Wilbur’s Top Secret Recipes”
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Famous restaurants and the brand names you love....come see
Taco Pasta Salad
Taco Pasta Salad
Recipe By :Illinois State Fair
Serving Size : 6
1 pound ground beef
1 pound pasta twists
2 teaspoons chili powder
1/4 teaspoon salt
1 clove garlic — minced
1/2 teaspoon ground cumin
1 large tomato — chopped or blended in food processor
2 tomatoes — chopped
1 medium onion — chopped
8 ounces cheddar cheese, shredded — 2 cups
1 cup black olives — drained, pitted & sliced
1 1/2 cups taco sauce
4 cups lettuce — shredded
1 avocado — peeled & cubed
crushed corn chips
8 ounces sour cream
Cook pasta according to package directions. Rinse w/cold water. Drain. Brown
beef in skillet. Drain off fat. Add chili powder, salt, garlic, cumin & large
tomato blended in food processor. You can use taco seasoning as a substitute.
Simmer about 10 minutes.
Toss pasta gently w/beef, tomato, onion, cheese & olives. Add 1 1/2 cups taco
sauce. Mix gently. Serve on bed of shredded lettuce. Toss w/avocado, crushed
corn chips & sour cream.
Description:
“Jackie Kluthe; Collinsville IL”
Source:
“Country Cooking in Illinois 1993”
http://groups.yahoo.com/group/Beef-Lamb-Pork/
Need some new recipes for beef, lamb or pork?
Breakfast Cookies
Breakfast Cookies
2/3 cup lite pancake syrup
1/4 cup dark brown sugar, packed, if you prefer them sweeter (optional)
3/4 cup smooth natural-style peanut butter
2 teaspoons vanilla extract
1 large egg (use higher omega-3 brand if available)
1 tablespoon egg substitute or egg white
3/4 cup whole-wheat flour
6 tablespoons unbleached white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
2 1/2 cups higher-fiber toasted oat cereal rings (like Trader Joe’s Organic High
Fiber O’s)
Preheat oven to 375 degrees. Coat two nonstick baking sheets with
canola cooking spray or baking spray.
In large mixing bowl, combine pancake syrup, brown sugar (if
desired), peanut butter, vanilla extract, egg and egg substitute (or
white) and beat on medium until smooth.
In medium bowl, combine whole-wheat flour, white flour, baking soda,
and salt with whisk. Pour into bowl with peanut butter mixture, beat
on low speed just until blended.
Stir in the oats and dried fruit (if desired) and toasted oat cereal
by hand with spatula or spoon.
Drop a slightly heaping 1/4 cup of cookie dough per cookie onto
prepared baking sheets (6-7 per baking sheet); flatten the cookie
mounds to about 3/4 inches thick with a spatula. Bake for about 10
minutes or until cookies are lightly browned at the edges. Cool on
cookie sheet or wire rack. Store in sandwich bags at room temperature
up to 2 days or in the freezer up to two months.
Yield: Makes 12-14 jumbo breakfast cookies
WebMD Weight Loss Clinic members: Journal as: 1 small muffin + 1
teaspoon peanut butter OR 2 pieces “pancake, waffle, French toast”
Nutrition Information per serving: 214 calories, 8 g protein, 27 g
carbohydrate, 8.5 g fat, 1.5 g saturated fat, 18 mg cholesterol, 5 g
fiber, 196 mg sodium. Calories from fat: 35%.
http://groups.yahoo.com/group/breakfast-n-brunch/
Interested in breakfast or brunch recipes?
Goo Goo Clusters
Goo Goo Clusters
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Boston Market Meatloaf Copycat Recipe
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce
and sugar in a small saucepan over medium heat. Heat the mixture
until it begins to bubble, stirring often, then remove it from the
heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the
meat. Use a large wooden spoon or your hands to work the sauce into
the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin— flour,
salt, onion powder and ground pepper. Use the wooden spoon or your
hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don’t have one of
those a regular loaf pan will work). Wrap foil over the pan and
place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil
and, if you aren’t using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices
while it is still in the pan. This will help to cook the center of
the meatloaf. Pour the remaining 2 tablespoons of sauce over the top
of the meatloaf, in a stream down the center. Don’t spread the sauce.
Place the meatloaf back into the oven, uncovered, for 25-30 minutes
or until it is done. Remove and allow it to cool for a few minutes
before serving.
Serves 4.
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Almond Butter Crunch
Almond Butter Crunch
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch
closely after temperature reaches 280 degrees F. Quickly stir in
coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool
thoroughly. Turn out on waxed paper; spread top with half the
chocolate; sprinkle with half of finely chopped nuts. Cover with wax
paper; invert and top with remaining chocolate and nuts. If necessary,
chill to firm chocolate. Break in pieces.
http://groups.yahoo.com/group/Candy-Recipes/
Homemade Baked Doughnuts
1 cup milk, scalded
3/4 cup butter or lard
1/2 cup sugar
1 teaspoon salt
1 cup mashed potatoes
1 small cake of yeast (.6 ounces)
1/4 cup warm potato water
2 eggs, beaten
4-1/2 cups flour
1/2 cup softened butter
Granulated Sugar
Step 1: In a small saucepan, scald the milk on the stove top. Remove from the
heat and add the butter, sugar, and salt to the milk. Cool the mixture.
Step 2: Pour the cooled mixture into a large mixing bowl. Add the mashed
potatoes and cake of yeast that has been dissolved in potato water.
Step 3: Blend in the beaten eggs. Stir in the flour.
Step 4: Cover bowl and let the dough rise about 10 minutes.
Step 5: Roll out dough with a rolling pin to 1/2 inch thick. Cut with a doughnut
cutter.
Step 6: Place doughnuts on a buttered cookie sheet. Let rise 5-10 minutes.
Step 7: Bake at 425 degrees.
Step 8: After removing from oven and still hot, brush with softened butter and
roll in granulated sugar.
http://groups.yahoo.com/group/breakfast-n-brunch/
Cherry Oatmeal Muffins
1 cup old-fashioned or quick-cooking oats — uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg — slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries — coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large
mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract
in a small bowl. Pour buttermilk mixture into oats mixture; stir just
to moisten ingredients. Quickly stir in cherries (it is not necessary
to thaw cherries before chopping and adding to batter). Spray muffin
pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a
preheated 400F oven 15 to 20 minutes.
Source: “Cherry Marketing Institute”
Yield: “12 muffins”
NOTES: 1 cup canned tart cherries, drained and coarsely chopped,
may be substituted for 1 cup frozen tart cherries.
http://groups.yahoo.com/group/breakfast-n-brunch/
Savory Lemon Rice
Servings = 2 | Serving size =about 1 cup
1 1/2 cups water
1/2 cup low sodium chicken stock
1/4 tsp salt
1 cloves garlic
1/2 cup brown rice
2 tsp lemon zest
1 Tbsp fresh lemon juice
fresh ground black pepper
Place a medium sauce pan over high heat. Add the
water, chicken stock and salt. Place the whole clove
of garlic in the water.
When the liquid boils, stir in the brown rice, lemon
zest and lemon juice.
Reduce heat to medium-low and simmer, partially
covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the
rice.
When a very small amount of liquid remains, remove the
pan from the burner and let it stand, covered, for
about 5 minutes before serving. Remove the garlic
clove and discard before serving.
http://groups.yahoo.com/group/simply-side-dishes/
Jalapeno Mashed Potatoes
Servings = 2 | Serving size =about one cup
2 quarts water
8 ounces red potatoes
1 ounce reduced-fat Monterey Jack cheese
2 Tbsp non-fat buttermilk
2 tsp reduced-fat sour cream
1/4 tsp salt
fresh ground black pepper
2 tsp pickled jalapeno
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover
with water by about an inch. Bring to boil and then
reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until
slightly soft in the middle. They should give when
squeezed.
Remove from heat and drain water. Add cheese,
buttermilk, sour cream, salt, pepper and minced
jalapeno. Mash potatoes until creamy.
http://groups.yahoo.com/group/Simply-Spicy/
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