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

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

[nw_arizona_granny]

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."

[nw_arizona_granny]

http://texasczechs.homestead.com/files/recipes3_10.htm

TexasCzechs - Recipes
Kolache Recipe (Kola )

by Donna Thums
submitted by Susan Rektorik Henley
Ingredients:
2 C flour
1 pkg dry yeast
1/4 tsp cinnamon
1 C milk
1/2 C butter 1/4 C sugar
1 tsp salt
2 eggs
1 tsp grated lemon rind
Pie filling, jelly, jam, etc.
Recipe:

Combine flour, yeast and cinnamon in a bowl. In a saucepan, combine milk, butter, sugar and salt. Heat to warm. Add eggs and lemon rind.
Beat at low speed for a minute, go to high on mixer, beat 3 more minutes.
By hand, stir in 1 1/2 to 2 1/4 cups flour.

Knead until smooth. Shape into ball. Place in greased bowl.
Cover and let rise in a warm place until double.
Punch down and divide in half.
Cover and let rest 10 minutes.
Shape each half into 9 balls. place 3 inches apart on greased baking sheet.
Flatten to 3 1/2 inch circles.

Cover, let rise till doubled, about 45 minutes.
Make depression in the center.
Fill with filling (see Filling Recipes following).

Bake at 350 degrees for 10 - 12 minutes.

PRUNE FILLING

by Linda Rektorik Conrad
Ingredients:
1 Large package dried prunes (the pitted ones cost more but are easier to use and less time is consumed than when one has to remove the pits)
1 Teaspoon Cinnamon
1 Teaspoon Vanilla 3/4 Cup Sugar

Cover the prunes with water in a medium-sized pot and simmer until tender.
Drain the liquid (In the old country the juice is sometimes mixed into hot tea).

Mash the prunes until smooth, if using the pitted ones. If using whole prunes then remove the pits with your fingers and then mash. Then add the cinnamon, vanilla, and sugar.

This recipe makes enough filling for about 3 dozen kolaches. I reduce it and make other fillings at the same time for a variety. This recipe works well with dried apples, peaches, and apricots. Women usually either prefer almond or vanilla extract in their fillings. You will have to decide for yourself which you prefer.

APRICOT FILLING

by Virginia Rektorik Atkinson
Ingredients:
2 Packages of dried Apricots
1 29-ounce can of Apricots Sugar
1/2 Teaspoon Almond Extract

Cook two packages of dried apricots until soft. Drain well.
Open and drain the canned apricots. Combine the two. Mash. Sweeten to taste, about two cups of sugar or more if desired. Add 1/2 teaspoon almond extract.
COTTAGE CHEESE FILLING

by Virginia Rektorik Atkinson
Ingredients:
1 24-ounce container of small curd cottage cheese, well drained
1 Cup sugar
1 Teaspoon vanilla extract 1/2 Teaspoon almond extract
3 egg yolks

The cottage cheese must be well drained or the filling will be runny.
Mash the cottage cheese. Add the other ingredients.
CZECH CABBAGE/SAUERKRAUT SOUP (ZELNA POLEVKA)

by Anna Krpec
submitted by Rick Garza
Ingredients:

7 C. Water
4 C. Cabbage, shredded
1-1/2 oz. Bacon, chopped
1/2 med. Onion, chopped
1 Tbs. Olive Oil
2-3/4 Tbs. Flour
1 Bay Leaf
6 whole Allspice berries
2 tsp. dried Marjoram 2 Beef Bouillon cubes
1/4 tsp. fresh ground Black Pepper
1/2 lb. Czech Sausage, cubed
1-1/2 Tbs. Garlic, chopped fine or crushed
2 med. Potatoes, peeled & cubed
1/4 tsp. Caraway seeds
1/2 C whole Milk
1/4 C Whipping Cream
* Paprika & Sauerkraut
Recipe:

Bring water to boil in a large soup pot. Drop cabbage into water and cook until slightly tender about 15 min.). Manwhile, heat a small skillet and saute bacon and onion over medium heat until bacon is slightly crisp and onion is transparent. Remove bacon from skillet and add olive oil to drippings. Stir in flour and continue to stir until a golden roux is made. Stir roux into cooking cabbage, then add bacon, onion, bouillon, bay leaf, allspice, marjoram and pepper. Continue to simmer over low heat stirring occasionally to make sure bouillon is dissolved.

Heat a medium skillet and saute sausage over low heat. Add sausage to soup along with garlic.

Meanwhile, cook potatoes in lightly salted water with caraway seeds until barely done. Drain potatoes and add to cabbage and simmer soup about 15 minutes more or until potatoes are completely done. Stir in milk and cream and correct seasonings to taste. The amount of milk and/or cream can be adjusted according to how thick you want the soup. Potato water can be used to adjust the texture of the soup if necessary.

Garnish with chopped fresh or crushed dried parsley and serve with sourdough rye bread (go to Three Brothers Bakery, Houston, TX for their “corn” rye).

*WALLACHIAN/VALACHIAN VARIATION:

To make a Valachian-style soup, substitute sauerkraut for cabbage and add red sweet paprika or Hungarian-style sweet paprika. This is a very hearty soup and can be considered a meal. Doubrou Chut’

NOTE: Anna Krpec demonstrated the Valachian style of preparing this soup at Sokol Houston in 1996. Her recipe above comes directly from her visits to the Czech Republic.
DEWBERRY DELIGHT

Submitted by Lois Petter Pereira
originally from the New Ulm Enterprise
Ingredients:
Crust:
1-1/4 cup flour
1 stick margarine 1/4 cup brown sugar and
1 cup chopped pecans

Mix and press into 13x9 inch pan.
Bake at 325 degrees for 10-15 minutes, or until lightly browned.
Filling:

Mix 1 (8 oz.) softened cream cheese, 3/4 cup sugar, 2 eggs and 1 tsp. vanilla extract.
Pour over crust and bake at 325 degrees for 15 minutes.
Topping:

Cook 1 qt. berries, 1/2 cup water, 1 cup sugar and 1/3 cup flour until thick and pour over filling.
Chill overnight, top with Cool Whip.

I copied this from a newspaper, New Ulm Enterprise. I used 1 bag of frozen blackberries but they are expensive. I liked it but didn’t like those little seeds. I think it would be 100 % better with fresh berries ..........lois

JITRNICE

submitted by David Barta
Ingredients:
10 lbs. Pork
1 lb pork liver
1 pkg. pig ears. 2 lbs rice
2 cups barley
Recipe:
Cook pork, liver and eats in salt water.

Grind all meats into bowl then season with salt, pepper and garlic to taste.
Cook barley and rice separately.
Mix all meat with rice and barley and check seasonings.
Stuff meat into casings and place in boiling salt water for 5 - 10 minutes.

Can be served as sausage patties if desired.

Hot option: add jalapeno pepper to taste.
We usually bake ours in the oven before serving.

More recipes to come..............

Do you have a recipe you’d like to share with us? If so, click here to submit your favorite Czech recipe.
TOP

[nw_arizona_granny]

OAT PUDDING. Bring 2 c. milk to boil and remove from heat. Fork-blend or whisk 1/2 c. oat flour with 1/2 c. cold water to a smooth paste and whisk into hot milk. Add 1 heaping T. sugar, 1/2 t. vanilla extract and cook on low several min., stirring frequently. Pour into dessert dishes and let cool to room temp. Serve at room temp. (the traditional way) or chilled with a little fruit syrup or preserves. Note: To get oat flour, simply whirl uncooked rolled oats in food-processor to a fine powder and sift through sieve.

http://www.polamjournal.com/Library/Recipes/recipes.html

Interesting page of Polish recipes.

Links to the World’s recipe sites:

http://www.cbel.com/european_recipes/

[nw_arizona_granny]

http://community.tasteofhome.com/forums/p/44025/827098.aspx

Depression era recipes and comments:

I grew up hearing my parents and grandparents talk about the Depression and my mother still made some of the foods from the recipes that were created in those hard times. Although they often substituted ingredients, they were always great to eat.

One of the easiest (which my Mom often made for us) was creamed peas over toast — also she would chop hard cooked eggs, add them to a white sauce (it was bechemel but I don’t think she ever realized that?), and we had creamed eggs over toast too.

---

Vintage WW1 Eggless, Milkless, Butterless Cake

1 cup water
2 cups raisins
1 tsp. cinnamon
1/2 tsp. cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking
powder. Stir into cooked mixture.
Place in a greased loaf pan and bake at 350F for one hour.

---

Ritz Mock Apple Pie

The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays.

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.

Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.

Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

---

Crazy Cake.
My mom used to make this a olot for us kinds, her mom used to make it for her family.

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions
1Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.

---

Here is the chicken soup recipe that my grandmother made before the depression, during and after as they lived poor no matter what the era. LOL She said this recipe was the way her greatgrandmother made it she says it goes back to the colony times.

Boil chicken and remove from bones. (left over roasted or baked chicken is fine)

Heat broth until boiling and then reduce heat and sprinkle in corn meal. Whisk until thickened and stir in chicken. Add salt and pepper to taste. No measurements as the cooks long ago did not use measurments. Sometimes they might have a lot of broth sometimes not.

My kids love this soup. It is real comfort food and the only one they ask for when they are sick. Of course my grandmothers used home raised chiken, simmered chicken broth, and probably fresh ground corn. My kids will eat it made from broth from a can.

My grandmother said some people were so bad off during the depression that they ate gar soup. Gar is a fish that was always thrown back in the lake. Both of my set of grandparents and their parents had big gardens, canned, raised chickens and hunted. Dairy was traded for fish, produce or eggs with the folks that had cows. She said there were always the shiftless that had no gumption to fend for themselves with a garden or doing field work for food. She said the kids of those families looked half starved. The women folk would gather up food and take it to them.

---

Scalloped Corn
1 can cream corn
1 egg
1/4 cup milk
enough crumbled saltin cracker to make a semi-thick mixture when stirred into the above.
Bake at 350 for about 30 min till nice and puffy

---

Subject: Depression Yeast Cornbread

Posted by: csharris Replies: 1 Posted on: 1/28/2004 2:49:27 PM
#T294516
Dissolve 1 pkg yeast in 1/4 cup warm water, Scald: 2cups milk, Pour over: 1/3 cup lard or shortening and 1/3 cup of sugar. Cool and add 2 eggs, well beaten and 1 tsp salt and the yeast mixture. Mix well and add 4 cups flour and 1/2 cup cornmeal. Pour mixture into two loaf pans at this time and let rise until double. Bake in 350 degree oven for 45 mins
We never mean to overlook something but sometimes they get lost in the shuffle.

---

Diane, your story about the goose fat sandwiches reminded me of the stories my grandfather used to tell about going into the woods in central Pennsylvania for weeks at a time to cut timber (a very necessary “cash crop” in those times). Of course, they had no refrigeration but had to take enough food to last the entire time since there was nothing “out there” other than perhaps a rabbit or squirrel which they could shoot.

They took LARD sandwiches! (The though chills me as it did you!!!) He said they spread lard thickly on slices of homemade bread and would wrap the sandwiches in “greased” (larded?) brown paper and they would keep for days. Another thing they would take was a large onion which was sliced thinly down to the root, but left whole, and had salt sprinkled between the slices. It was also wrapped in the greased brown paper and they would unwrap it and eat it like an apple! I am sure it was a source of vitamins, but I’m glad I didn’t have to kiss one of them when they came home!!!

---

Homestyle, your story reminds me of the hard times we had growing up, living on a dump before I was born though, the egg hatchery would haul in eggs that had not hatched. Back then they set the dumps on fire to burn, rather than bury the rubbish. Well the eggs would get hot and burst, sometimes the baby chicks just had not been able to break their shells themselves. My Mom and oldest sister would go down with their aprons on and gather baby chicks and bring back to the orange crate shack, Mom wall papered with newspapers, they lived it at the time and would raise this chicks to eat, and Mom was always canning chicken. Just a story I thought I would add after seeing your chicken post, thanks for the memories. Connie

---

Screwdoodles

Roll a piece of bread dough into a 8” rope, twist, fold in half and pinch ends. Fry in hot oil until golden brown, sprinkle with sugar and cinnamon

---

Molasses Candy

1 cup molasses
3 cups sugar
1/2 cup water
1 tsp cream of tarter
Mix sugar and cream of tarter together. Add molasses and water. Stir until sugar is dissolved. Boil without stirring until it hardens in cold water. Turn onto buttered pan: when cool, work and cut into sticks.

---

Brown Sugar Candy

2 cups brown sugar
1/2 cup milk or cream
butter (size of a walnut)
walnuts
vanilla
Boil until it forms a soft lump when dropped into cold water, remove from fire. Beat until it begins to thicken, then add 1 cup chopped walnuts and vanilla. Pour into buttered dish.

---

Washington Pudding

1 cup brown sugar
2 Tbsp. butter
2 cups hot water
1/4 tsp salt
Prepare in a large heavy sauce pan with a tight fitting lid. Make the following batter and drop by the spoonful into the hot sauce.
1/2 cup sugar
1/2 cup milk
1 cup flour
1/2 cup dates or 1 cup raisins
2 Tbsp butter
2 Tbsp cocoa
1 tsp cinnamon
2 tsp baking powder

Bake on top of stove, covered tightly, for 35 min.

Serve hot or cold. Both are good.

Susan

---

I too was a depression era child. I remember my Dad making onion and mustard sandwiches for an evening snack. I can’t even imagine eating such a “delicacy”.

---

I remember a dish my mother made for us when we weren’t feeling well. She heated milk, added broken/crushed soda crackers and a good size lump of butter. I still make this on occasion, just for old times sake, I think

---

Mt Dad use to tell us about growing up on a farm in Connecticut the youngest of 4 children, they walked 1 and 1/2 half miles to school, every morning, in the winter when they left for school the would each get two hot baked potatoes out of the oven of the wood stove and put one in each pocket to keep their hands warm for the walk, then at lunch time they would peel the cold potatoes and have them for lunch. Judy

[MamaDearest]

It's hard enough to find lavender essential oil and some herbal supplements, we sure don't need this kind of legislation in this country:

Older Free Republic article on CAFTA/CODEX

[nw_arizona_granny]

http://community.tasteofhome.com/forums/t/639737.aspx

MOTZECHILLI CASSEROLE

Serves: 4
Effort: easy
Comments: This is one of Sam’s favorite casseroles. Sam calls this pastachilli.

Ingredients:
1 lb. ground beef
1 (1 lb. 11.7 oz) jar Ragu sauce (or your favorite spaghetti sauce)
1 (16 0z.) package rotini, cooked
2 c. mozzarella cheese, shredded

Instructions:
Brown beef until done. Add sauce
Add noodles,
Layer meat & cheese. Layer twice
Bake 350 25 min.

“When we seek to discover the best in others, we somehow bring out the best in ourselves”

http://community.tasteofhome.com/forums/t/335499.aspx

I made Jason’s granola this morning. It is a delightful snack, as well as breakfast cereal. I used slightly chopped hazelnuts and almond halves. Experiment with varieties of dried fruits.

JASON’S GRANOLA
This stuff is very basic and highly satisfying. Much better than anything store-bought, I’ve found. This recipe is adapted from Alton Brown’s granola recipe. As long as the proportions remain the same, you can mix and match ingredients.

* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup pecan pieces
* 3/4 cup shredded coconut
* 1/4 cup plus 2 tbsp brown sugar
* 1/4 cup plus 2 tbsp maple syrup
* 1/4 cup vegetable oil
* 1 tsp salt
* 1 cup dried cherries

1. Preheat oven to 250 degrees.
2. In a large bowl, mix oats, nuts, coconut and brown sugar to distribute evenly. In a smaller bowl, whisk maple syrup, oil and salt to combine. Pour the syrup mixture over the dry mixture and fold to evenly combine.
3. Spread the mixture evenly on to two rimmed baking sheets. Bake for 1 hour 15 minutes, stirring every fifteen minutes, until nicely browned and fragrant.
4. Remove granola to a large bowl. After cooling, mix in dried cherries.

That’s it. This stuff will keep in an airtight container for... well, I don’t know how long, actually. It never lasts more than a couple of days in my apartment.

Mix in different nuts (cashews are good), substitute raisins or dried blueberries for the cherries. Like I said, keep the proportions right, and you can swap out whatever you like.

P.S. I forgot to mention that I gave a few generous sprinkles of Penzey’s cinnamon, probably a little less than 1/4 teaspoon.

[nw_arizona_granny]

You are correct, there are many who do not want us able to take care of ourselves.

Be sure to check the link in post 1655, Butch is always a great help to the soapmakers and they swear by his products. [essential oils.]

He did have fine links to real research.

They took away Chapparel, it worked for allergy and sinus and one woman overdosed on it and it was gone.

The day is coming, that will have all our herbs for meds in the same class as marijuana..........illegal.

Thanks for the link, there is a lot in that law that makes me nervous.

[nw_arizona_granny]

http://www.tasteofhome.com/recipes/Peanut-Butter-Balls-2

Peanut Butter Balls

Country Woman

“It’s a tradition for my sister and me to bring these chocolaty confections to functions and family gatherings,” notes Rhonda Williams of Mayville, Michigan.

SERVINGS: 70

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 1 hour + chilling
Ingredients:

* 2 cups creamy peanut butter
* 1/2 cup butter, cubed
* 4 cups confectioners’ sugar
* 3 cups crisp rice cereal
* 4 cups (24 ounces) semisweet chocolate chips
* 1/4 cup shortening

Directions:
In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat.
In a large bowl, combine confectioners’ sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled.
In a microwave-safe dish or measuring cup, melt chocolate chips and shortening. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Yield: about 5-1/2 dozen.

[nw_arizona_granny]

http://www.grouprecipes.com/44006/paula-deens-eagle-brand-substitute.html

Paula Deens Eagle Brand Substitute Recipe

* 6 cups whole milk
* 4 1/2 cups sugar
* 1/2 cup butter
* 1 tbls vanilla
* PLEASE see note below!

Directions

1. Mix together in saucepan.
2. Cook over medium heat for an hour to reduce liquid, stirring occasionally.
3. Let cool. It will thicken as it cools.
4. Can be stored in fridge for several weeks.
5. ....................................................................................................................................
6. Having never made this before I didn’t want to use that many ingredients for experiment sake so I cut the recipe down. I used:
7. 1 1/2 cups whole milk
8. 1 cup + 2 tbls sugar
9. 2 tbls butter
10. 3/4 tsp vanilla
11. I got the equivalent of 1 can of Eagle Brand this way.
12. This is definitely a keeper and a recipe I will continue to use!

[nw_arizona_granny]

http://www.grouprecipes.com/7963/cheap-and-easy-fudge.html

Cheap And Easy Fudge Recipe

* 1 1/2 C granulated sugar
* 1 1/2 C brown sugar
* 1 C carnation milk

Directions

1. Boil all ingredients for 5 minutes, stirring constantly for it to thicken
2. Pour into a baking pan and let stand for 10 minutes, until it becomes into a solid shape
3. Serve

[Granny would add maple flavoring or vanilla]

[nw_arizona_granny]

Recipe: Batter Up Beef Pie (Crockpot)
http://www.massrecipes.com/recipes/03/07/batterupbeefpiecrockpot350660.html
1/4 cup butter/margarine
1 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 1/2 cup milk
1 cup grated cheese (your choice - I like cheddar)

Melt the butter and pour into crock pot. Mix everything else but the
stew and pour that on top of butter. Lastly, dump stew on top of
flour/cheese mixture. DO NOT STIR. Cook on low 6 - 8 hours. This will
cook up around the stew into a cheesy, wonderful dough!!

[nw_arizona_granny]

Recipe: Apple Butter Crockpot
http://www.massrecipes.com/recipes/95/11/applebuttercrockpot146634.html

apples, cut up, to fill 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon

Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot.
Add sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir.
Add cinnamon and cook another 10 hours. Stir occasionally until brown. Run
through Food mil or any strainer to strain out seeds and skins. I used the
blender. To thicken, if not thick enough, return to slow cooker and cook on
High uncovered until desired consistency.

Makes 3-4 pints.

[nw_arizona_granny]

Recipe: Bread Machine Banana Nut Quick Bread
http://www.massrecipes.com/recipes/03/06/breadmachinebanananutquic30803.html
2 eggs, slightly beaten and room temp
2 medium banannas, mashed
1/3 C butter or margarine
1/2 C chopped nuts
2 tbsp milk
2 C all-purpose flour
2/3 C white sugar
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Measure eggs, bananas, butter, milk and nuts into bread pan. In medium bowl,
combine remaining ingredients; mix well and add to bread pan.

Select Basic
setting, press Start. Allow to mix 3-5 minutes until blended. Press Stop.

Scrape down sides and corners of bread pan. Restart Basic setting, allow to
mix
2-3 more minutes, press Stop.

Select Bake. Test for doneness when cycle is
finished, add more baking time if needed. Let bread cool for 10 minutes
before
removing from bread pan.

[nw_arizona_granny]

Recipe: Amish Pantry Crockpot
http://www.massrecipes.com/recipes/05/03/amishpantrycrockpot304057.html
1 1/2 lb Ground beef
1 Egg, beaten
1/2 c Bread crumbs
1/2 c Tomato juice
3 tbs. Chopped onion
3 tbs. Chopped bell pepper
3 tbs. Chopped celery
2 ts. Amish Pantry seasoned salt
1/4 ts. Amish Pantry thyme
Catsup or chili sauce

Using a fork, mix all the ingredients, except the catsup and pepper
rings.

Shape into a loaf and put into greased crockpot.

Top with
catsup and pepper rings. Cover and cook on high for 1 hour, then on
low 6 to 8 hours.

Quartered potatoes coated with butter may also be
cooked with this recipe.

A dash of Paprika will give them a nice
browned look (Same cooking time).

[nw_arizona_granny]

Recipe: Chicken Sweet And Sour Crockpot
http://www.massrecipes.com/recipes/04/06/chickensweetandsourcrockp67900.html
1 Carrot — in chunks
1 Green pepper — cubed
1 Med Onion — quartered
2 Tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 Ounces Pineapple chunks — canned
1/3 Cup Dark brown sugar — firmly pa
1/3 Cup Red wine vinegar
1 Tablespoon Soy sauce
1 Teaspoon Chicken bouillon — instant g
1/2 Teaspoon Garlic powder
2 Tablespoons Ginger-root; fresh — minced
1 Teaspoon Dried cilantro or 10 leaves
Rice — hot cooked

For crockpot cooking: Put vegs.in bottom of crockpot. Sprinkle tapioca
over vegetables. Place chicken atop vegs. Combine all other ingreds.
except rice in a small bowl. Pour over chicken. Cover crockpot and turn
to low and cook for 8-10 hours. Before serving make rice. Serve over
rice. Leftovers can be reheated in microwave. To cook in oven Put
vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add
chicken to pan. Combine all other ingreds. except rice in a small bowl.
Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for
2 hours. Serve over rice. Leftovers can be reheated in microwave. *You
can also use 2 T. chopped candied ginger.

[nw_arizona_granny]

Recipe: Chinese Crockpot Dinner
http://www.massrecipes.com/recipes/05/07/chinesecrockpotdinner325101.html
1 1/2 pounds pork steak, cut into 1/2-inch strips
1 large onion, sliced
1 small green bell pepper, sliced
8 ounces sliced fresh mushrooms
1 (8 ounce) can tomato sauce
4 carrots, sliced
3 tablespoons brown sugar
1 1/2 tablespoons vinegar
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat.
Place all ingredients with pork in crockpot and cook on LOW for 6-8
hours.
Serve with hot rice.

[nw_arizona_granny]

Recipe: Chocolate Crockpot Pudding Cake
http://www.massrecipes.com/recipes/03/03/chocolatecrockpotpuddingc50373.html
1 Pkg. chocolate cake mix
1 Pkg. {3.9 oz.} instant chocolate pudding mix
2 C sour cream
4 eggs
1 C water
3/4 C vegetable oil
1 C semisweet chocolate chips
Whipped cream or ice cream — optional

In a mixing bowl, combine the first six ingredients. Beat on medium
speed for 2 minutes. Stir in chocolate chips. Pour into a 5-quart
slow
cooker that has been coated with nonstick cooking spray. Cover and
cook on
Low for 6-7 hours or until a toothpick inserted near the center comes
out with moist crumbs. Serve in bowls with whipped cream or ice
cream,
if desired.

[nw_arizona_granny]

Recipe: Chocolate Peanut Butter Crockpot Cake
http://www.massrecipes.com/recipes/04/01/chocolatepeanutbuttercroc309443.html
2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts

Combine all ingredients in bowl mixing well. Beat about 2 minutes.

Pour batter into greased and floured 2-pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on HIGH for 2 to 3 hours.

[nw_arizona_granny]

Recipe: Creole Zucchini Crockpot
http://www.massrecipes.com/recipes/01/05/creolezucchinicrockpot53088.html
2 pounds zucchini
1 small green pepper — chopped
1 small onion — chopped
1 clove garlic — minced
1 teaspoon salt
1/4 pepper
4 tomatoes — peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley

Cut zucchini into 1/4-inch slices.

In slow-cooking pot, combine
zucchini with green pepper, onion, garlic, salt, and pepper. Top with
chopped tomatoes, then butter. Cover and cook on high for about 2
hours or until tender. Sprinkle with chopped parsley.

[nw_arizona_granny]

Recipe: Crockpot Beef Chow Mein
http://www.massrecipes.com/recipes/99/01/crockpotbeefchowmein324748.html
6 servings
8 hours 10 minutes 10 mins prep

1 (4 ounce) can sliced mushrooms
1 1/2 lbs round steaks, trimed, cubed
4 stalks celery, diced
2 medium onions, diced
2 teaspoons Worcestershire sauce
1 can nonfat beef broth
3 tablespoons reduced sodium soy sauce
1 (1 lb) can Chinese vegetables
2 tablespoons water
2 tablespoons cornstarch
chow mein noodles
.

Mix all ingredients in crock pot except chinese vegetables, water, and corn starch
.
Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
.
Add vegetables.
Mix corn starch with water and stir into mixure until well
blended.Replace lid and cook on medium another hour.
.
Serve over chow mein noodles.

[nw_arizona_granny]

Recipe: Crockpot Beef Burrito Filling
http://www.massrecipes.com/recipes/95/06/crockpotbeefburritofillin243231.html
Yield: 4 Servings

1 2 pound chuck roast
1 8 oz can Ortega chopped
-green chiles
1 c Chopped onion
1 15 oz can tomato sauce

The night before, begin cooking chuck roast in crock pot (cook all night on
low setting). In the morning, remove meat from the bones. Add the rest of
the ingredients to crockpot. Cook on low heat the rest of day. Place a few
tablespoons of the mixture in the center of a flour tortilla. Add refried
beans, sour cream, grated cheese. Wrap in foil and bake in the oven at
350øF for 10 minutes.