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 ...
http://www.hillbillyhousewife.com/magicmilkshakes.htm
Magic Milk Shakes
* 1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
Variations:
* Add 1 tablespoon of instant coffee for a mocha shake
* Add 1 very ripe banana for a chocolate banana shake
* Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
* Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
* To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
A few tips and a long rant:
I get more email about this recipe than I do about almost anything else. The people who love it always add the oil and the nonstick spray. The people who hate it seem to think they can get by without these ingredients. Let me make things clear. Fat makes things creamy. It may seem weird to add vegetable oil to a beverage, but manufacturers do it all the time. Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa mixes have oil and shortening added. Whipped topping and many ice creams have added vegetable fats. Read the labels if you don’t believe me. Dairy fat tends to go rancid when it is dried so it is seldom used in commercial products. Instead food manufacturers use vegetable fats, usually of the hydrogenated variety. They are cheaper than dairy fats, don’t require refrigeration, and are easier to use.
Fat is added to foods for many different reasons. For this recipe it acts as a flavor carrier and adds richness and depth to the texture and flavor of the finished shake. Oil is the ingredient that makes your milk shakes thick and creamy. If you make it without any added fat you will not get a milk shake that resembles Wendy’s Frosties. You will get chocolate ice. Chocolate ice is nice, but it isn’t a rich, creamy Frosty.
Think about how creamy mayonnaise is. It’s 99% vegetable oil. All of that creaminess comes from mixing oil with a small amount of vinegar and an emulsifier (eggs in the case of mayo). Then it’s all whipped to creamy perfection. To make your milk shakes creamy you need to emulsify the milk and the oil, the same way the oil and vinegar must be emulsified for mayonnaise. To emulsify something is to mix it up really well, so the particles won’t separate on standing.
Nonstick spray contains liquid lecithin as it’s active ingredient. Lecithin is found in eggs and in soybeans, both of which are natural emulsifiers. You can buy liquid lecithin at your local health food store or online from natural food resources. If you liked, you could use 1/2-teaspoon of liquid lecithin instead of the nonstick spray. Most folks don’t have liquid lecithin laying about the house though, so I give you the option of using nonstick spray instead.
Liquid lecithin is derived from soybeans. It is a fat; a healthy fat. When manufacturers discovered that liquid lecithin has nonstick properties they put it in a can with a propellent and thus invented nonstick spray. Before manufacturers discovered this, old hippies and health food freaks were using lecithin to grease their baking pans and adding it to salad dressings so they would stay mixed longer. Today, some vegans use liquid lecithin as an egg substitute in baking. Most store-bought chocolates and salad dressings have liquid lecithin added to give them the creamy satiny quality that we all look for in these products.
Which brings us back to this recipe. If you want a luscious, satisfying milk shake then follow the recipe and add the oil and the nonstick spray as directed above. br />
Before you write me and complain that this recipe advertises something that it doesn’t deliver, please check the recipe to see if you left anything out or fudged on any of the ingredients or directions. Try the recipe again, being sure to measure everything carefully. If you don’t add enough ice, then the recipe won’t be very thick. If you add too much water, then your blender will be overloaded. If you don’t add enough dry milk, then it will taste watery. If you only blend it for a moment or two, then it will be chunky instead of creamy. If you omit the oil and nonstick spray then you won’t get a milk shake. You’ll have something similar, but it will fall short of the mark. The directions are specific for a reason. If you follow them then you will have satisfying results. Assuming you doing everything as written and you still are not pleased, then you may write me and complain. I may be able to help out. Thank-you.
—The Management
P.S. In my original recipe I pointed out that for an almost fat free milkshake you may omit the oil and only use a squirt of nonstick spray instead. Many people were satisfied with this version and enjoyed it immensely. Since posting my rant, they have emailed requests that I include this option for others who may need it for dietary reasons. If you prepare milk shakes with this option and are not satisfied with your results, then try it with the oil added, to see if you like it better. After trying both versions you may write me and complain if need be.
http://www.hillbillyhousewife.com/darkchocolatecakemix.htm
Dark Rich Chocolate Cake Mix
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* 1 cup unbleached white flour
* 2/3 cup whole wheat flour
* 1-1/2 cups sugar
* 3/4 cup unsweetened cocoa
* 1/4 cup dry buttermilk powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon instant coffee crystals
I use a plastic, gallon sized, zipper bag for this recipe. Measure all of these ingredients into the bag. Zipper it closed, and gently shake to combine all of the ingredients. Label the bag, and make sure it is sealed all the way. Store on the pantry shelf until needed. Make several at once for the most convenience.
To Prepare
1 package of Dark Rich Chocolate Cake Mix
2 cups tap water
1/2 cup vegetable oil
2 medium eggs
Empty the cake mix into a big bowl. Add the water, oil and eggs. Beat with a whisk or electric beaters for about 2 minutes, or until the mixture is smooth and any lumps are gone. Turn the batter into a well oiled 9” x 13” rectangular pan. Bake at 350° for about 35 to 40 minutes. The sides should be pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean. Be careful not to overbake. Cool and frost as desired. Makes about 24 pieces. This is one of the best cakes in my collection.
Easiest Onion Veggie-Beef Steaks
*
1 cup vital wheat gluten flour
* 3/4 cup tap water
* 1 packet onion soup mix (read the label to be sure there aren’t any meat products)
* 3 cups water
In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat steak shape. I go for a roughly square shape, but the shape really doesn’t matter that much. Try to get the steaks to be about 1/2-inch thick. They will be strechy, so you have to be patient. Lay them aside when they are shaped to your liking.
Meanwhile, bring the onion soup mix and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the steaks. Allow the steaks to gently simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don’t require much attention while they cook. As they cook, the steaks will increase in size, almost doubling, and will turn a pleasant appetizing shade of brown.
As the steaks cook, be sure the broth only simmers and doesn’t boil. If cooked too fast, the steaks will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the steaks have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. If you like, these steaks can be drained and chopped in a food processor to resemble ground beef. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes. This is the easiest seitan recipe I know that still gives excellent results.
Smokey Maple Ham Roast
Gluten Roast:
*
2 cups instant gluten flour
* 2 packets vegetarian ham broth powder (I use Goya brand)
* 1/4 teaspoon cloves
* 1/8 teaspoon cayenne
* 1/3 cup maple syrup
* 1 teaspoon liquid smoke
* 2 tablespoons soy sauce
* 2 tablespoons oil
* 1-1/4 cups water
Simmering Broth:
*
4 packets vegetarian ham broth powder (I use Goya brand)
* 2 tablespoons liquid smoke
* 1/4 cup soy sauce
* 1/2 cup maple syrup
* 1/2 teaspoon black pepper
* 1/4 teaspoon cloves
* 4 cups tap water
This recipe is mixed in a bread maker and cooked in a crock pot. It can also be mixed by hand if you don’t have a bread machine, but you really need a crock pot for the slow cooking that gives this roast it characteristic texture. It has a succulent, subtly spicy, ham flavor and the texture that is remarkably similar to dry roasted ham. This recipe is suprisingly meat-like, and well worth the small effort it takes to prepare.
Begin by preparing the roast.
Bread Machine Method: Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast dough from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval.
Hand Method: Measure the vital wheat gluten, broth powder, cloves and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.
Crock Pot: Prepare the Simmering Broth by combining all of the listed ingredients in your crock pot. Stir briefly to dissolve the broth powder. Place the glam gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 12 hours. If you get up in the middle of the night, take a minute to check the ham, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.
Leftovers are delicious in glam and cheese sandwiches with mustard and mayo. This roast can also be sliced thin & fried in a little oil or cooked with scrambled eggs or tofu for breakfast. It is excellent sliced and served on fresh hot biscuits with juicy ripe tomatoes. Other ideas include chopping it finely and adding it to grits or cornmeal mush, adding 1/2 to 1-cup to Red Rice or Dirty Rice, or mincing it finely and using it to make vegetarian ham salad. It is also excellent in sweet and sour sauce with pineapple and stir-fried green pepper strips or french style green beans. This roast is sweet, smoky, salty and has just the right amount of spiciness to make it full-bodied and flavorful. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.
Easiest Golden Veggie-Chicken Cutlets
*
1 cup vital wheat gluten
* 3/4 cup tap water
* 5 chicken flavored bouillon cubes
* Optional: Dash each poultry seasoning, hot pepper flakes &/or turmeric
* 3 cups tap water
In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat cutlet shape. I aiim for a rough oval, but the shape really doesn’t matter that much. Try to get the cutlets to be about 1/2-inch thick. They will be stretchy, so you have to be patient. Lay them aside when they are shaped to your liking.
Meanwhile, bring the broth, any seasonings and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the cutlets. Allow them to simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don’t require much attention while they cook. As they cook, the cutlets will increase in size, almost doubling, and will turn a pleasant appetizing golden color.
As the cutlets cook, be sure that the broth simmers and doesn’t boil. If cooked too fast, the cutlets will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the cutlets have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes.
Hearty Brown Veggie-Beef Roast
Gluten Roast:
*
2 cups instant gluten flour
* 1 tablespoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 teaspoon sugar
* Pinch cayenne pepper
* 1/4 cup vegetarian beef broth powder or 4 beef flavored bouillon cubes
* 3 tablespoons soy sauce
* 2 tablespoon oil
* 2 teaspoons browning liquid
* 1-1/4 cups cool tap water
Simmering Broth:
*
4 beef flavored bouillon cubes or 1/4 cup vegetarian beef broth powder
* 4 cups tap water
This recipe is cooked in a crock pot and mixed in a bread maker. It can also be mixed by hand if you don’t have a bread machine. It has a hearty beefy flavor and sturdy texture that is remarkably meat-like.
Begin by preparing the roast.
Bread Machine Method: Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval.
Hand Method: Measure the vital wheat gluten, onion, garlic, black pepper, sugar, vegetarian beef broth powder, and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the soy sauce, oil, browning liquid, and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.
Crock Pot: Pour 4 cups water, 4 tablespoons beef broth powder and 4 vegetable bouillon cubes in your crock pot. Mix to dissolve the broth. Place the beef gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 10 hours. If you get up in the middle of the night, take a minute to check the roast, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.
Leftovers are delicious in sandwiches, fried with fresh onions, cut into strips for stir fries and fajitas, tossed into pot pies, or ground and used in place of ground meat. This roast is meaty, full bodied and very much like beef. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.
http://www.hillbillyhousewife.com/heartybrownroast.htm
http://www.hillbillyhousewife.com/dirtyrice.htm
Dirty Rice From Fresh Ingredients
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* 1/2 to 1 pound ground beef or turkey
* 1 onion, chopped
* 1 green pepper, chopped
* 2 stalks of celery, chopped
* 3 cloves of garlic, minced
* 1 cup long grain white rice
* 4 beef flavored bouillon cubes
* 1 teaspoon paprika
* 1/4 - 1/2 teaspoon red pepper flakes
* 3 to 4 cups tap water
* 1-1/2 tablespoon soy sauce
I like to make this in a 12” skillet because the rice expands a lot. You could use a 3-quart or larger saucepan, if you don’t have a skillet that’s big enough. Fry up your meat until it is all broken up and brown. Drain off the fat if necessary. Add the vegetables and garlic and sautè until the onions are tender and fragrant. Add the rice, bouillon, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 30 minutes. If you think you need it, then add more water while it cooks, to keep things moist. Makes 4 to 6 servings. Serve hot with fresh or canned fruit on the side.
Note: When I don’t have green pepper I use frozen peas or mixed veggies instead. Usually about 1 to 2 cups of veggies is enough.
Machine Baked French Bread
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* 1-1/3 cups warm tap water
* 1-1/2 teaspoons salt
* 4 cups bread flour or all purpose flour
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s French Bread or Whole Wheat Cycle. On my machine the French Bread Cycle lasts for 3 hours and 50 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
The French Bread Cycle kneads and cooks the bread an extra long time, so it rises properly and has an extra crispy crust. If you don’t have a French Bread Cycle, then use the Wheat Cycle which lasts for almost as long, giving the dough the extra kneading it needs. If you don’t have a Wheat Cycle, then cook it on the Basic Cycle. It will still be good.
Bread Machine Pizza Crust
* 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
* 3 tablespoons olive or other vegetable oil
* 1 teaspoon salt
* 4 cups bread flour or all purpose flour
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 - 14” or 16” pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.
Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.
Rapid Cycle Raisin Bread
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* 1-2/3 cups warm tap water
* 2 tablespoon vegetable oil
* 4 1/2 cups bread flour or all-purpose flour
* 2 tablespoons dry milk powder
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons cinnamon
* 1/3 cup sugar
* 2 teaspoons bread machine yeast
* 1 cup raisins
Measure the ingredients (except the raisins) into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. After the dough has kneaded for 10 minutes, add the raisins. I use my kitchen timer to tell me when ten minutes is up. Let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
This recipe is very soft when it is first baked. I especially like it with ricotta or neufchatel cheese spread on it. It also toasts very nicely, and makes excellent French Toast. I find that Apple Butter has a special affinity for most types of raisin bread. Try it, and you’ll probably agree. Makes a 2 lb loaf.
Oatmeal Bread
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* 1-1/2 cups warm tap water
* 2 tablespoon margarine
* 2 tablespoons brown sugar or honey
* 3-1/2 cups bread flour or all purpose flour
* 2 tablespoon instant nonfat dry milk powder
* 2 teaspoons salt
* 1 cup dry oatmeal
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
The top of this bread will sometimes cave in a little during baking. That is all right. The bread still tastes very good. It has a moist, chewy texture which I like with salads. The oats act as a natural preservative, giving this loaf better keeping qualities than plain white bread.
Honey Wheat Bread
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* 1-1/2 cups warm tap water
* 1/2 cup honey
* 1 tablespoon oil
* 1 teaspoon salt
* 4 cups whole wheat flour
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Whole Wheat Cycle. On my machine this lasts for 3 hours and 40 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing. Makes a 2 lb loaf.
This is my kids favorite whole wheat bread. The honey makes it very sweet, and soft. This bread lasts longer than some machine made breads before going stale. The honey acts as a natural preservative.
Rapid Cycle Potato Bread
* 1-2/3 cups warm tap water
* 2 tablespoons margarine
* 4 cups unbleached bread flour or whole wheat flour
* 2 teaspoons salt
* 2 tablespoons Honey or brown sugar
* 1/2 cup instant mashed potato flakes
* 2 teaspoons active dry yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
If you like a fluffier, higher rising loaf, then you make bake this on the Basic Cycle instead of the Rapid Cycle. The bread will be fluffier, and rise much higher. It will still taste very good too.
The texture of this bread reminds me of the crusty homemade loaves you can still find baked in old fashioned wood burning stoves in some hidden portions of the deep south. I like this bread best with margarine and jelly, but it is an excellent all purpose bread. It stays soft a little longer than some machine baked breads. Perfect for lunchbox sandwiches. Makes a 2 lb loaf.
http://free.prohosting.com/hbhw/blendermargarine.htm
Blender Margarine
*
2/3 cup instant nonfat dry milk powder
* 2 packets butter buds, dry butter flavoring (optional, for flavor)
* 1/4 teaspoon salt
* 2/3 cup fresh water
* 4 drops yellow food coloring (optional)
* 1-1/2 cups vegetable oil
This is one of those cool recipes that makes you feel like an alchemist in the kitchen. You do need a blender to make this recipe. Non-electric blenders can be found at Lehmans.com.
Begin by measuring the dry milk powder, butter buds, salt and fresh water in the blender. Add the food coloring if you are using it and process the mixture for a few seconds. Remove the center of the blender lid. With the blender running, dribble in the oil in a thin stream. This is important. If you dump the oil all in at once, the recipe won’t turn out. So add the oil slowly. The mixture will thicken and become very creamy. When all of the oil has been added the mixture will be very thick. Turn the blender off. Scrape the margarine into a resealable container. You should have about 2 cups of margarine or the equivalent of a pound.
The flavor of the oil is very important to this recipe. Only use fresh, high quality oil. Corn oil tastes good, as does safflower oil. Canola oil will work also, but I do not recommend soy bean oil. I made it with soybean oil the first time because I had a big gallon of it I was trying to use up. The recipe turned out fine, but didn’t have the delicacy of flavor that it did when made with corn oil. I would not use olive oil in this recipe.
If you do not have butter buds, then increase the salt to 1/2-teaspoon. The butter buds give the margarine a light, buttery flavor that I enjoy, but not everyone does. Use this margarine as a spread and for seasoning vegetables. Do not use it for frying or baking. The water content makes it spatter when frying, and makes cakes fall when baking.
Pineapple Upside-Down-Cake Oatmeal
*
2-3/4 cups tap water
* 1-1/2 cups dry quick cooking oatmeal
* 1 cup crushed pineapple with the juice
* 1/3 cup brown sugar
* 1 or 2 tablespoons margarine
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla
* Dash cinnamon
Bring the water to a boil in a 2-quart saucepan. Gradually stir in the oatmeal. Add the undrained pineapple, brown sugar, margarine, salt, vanilla and cinnamon. Stir it up nicely. Return the mixture to a boil and let it boil for 2 or 3 minutes. Remove the pan from the heat and cover it with a handy lid or clean cutting board. Allow it to sit for 5 to 10 minutes to finish cooking. Serve hot, with milk and maybe a few maraschino cherries for garnish. Makes 4 servings.
To substitute old-fashioned oatmeal, replace the quick cooking oatmeal with equal amounts of old-fashioned oats. The other measurements remain the same. Cook the oatmeal for a full 5 minutes. There is no standing time, so serve it immediately to a hungry family.
http://free.prohosting.com/hbhw/cannedchili.htm
Things to do with Canned Chili
For these recipes I use a 2-1/2 pound can of chili with beans. If this is unavailable to you, then replace it with 2 regular sized cans of chili (usually 1-1/4 to 1-1/2 pound per can). The brand I buy costs $2 per can at my local Dollar Store. The flavor and quailty are similar to more expensive brands, making it a real bargain.
Glorified Chili: The best way to doctor up canned chili is to simply add a can of chopped tomatoes. I prefer the ones with green chile’s in them, but any type will do. Then add a pinch of chili powder, and dash of red pepper flakes too if you like, to step up the flavor a bit. Simmer a few minutes and serve in big bowls with corn bread or crackers.
Mexicali SUPPER
Makes 8 servings
1 Tbsp. chili powder
1/4 cup chopped onion
1/4 cup chopped green pepper
1 Tbsp. margarine
2 (15 oz) cans Castleberry’s Chili with Beans
1 (12 oz) can (1 1/2 c.) whole kernel corn, drained
1 (4 1/2 oz) can (3/4 c.) chopped ripe olives
4 oz. (1 c.) sharp cheddar cheese, shredded
In a large skillet, cook onion and pepper in margarine until tender. Stir in chili, corn, and olives; bring to boiling. Add cheese; stir to melt. Pour into 11 x 7 x 1 1/2 baking pan. Bake at 400 degrees for 15 - 20 minutes.
SOUTHWESTERN CHILI BEAN SOUP
Makes 6 servings
1 medium onion, sliced
2 Tbsp. margarine
1 (15 oz) can Castleberry’s Chili with Beans
1 (20 oz) can kidney beans
1 (28 oz) can tomatoes
1 (4 oz) can chopped green chilies, drained
1 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. ground coriander
1/2 cup shredded cheddar cheese (2 oz)
1 cup shredded Monterey Jack cheese (4 oz)
Cook onion in margarine in a 3 qt. saucepan until onion is tender. Stir in remaining ingredients except cheeses. Break up tomatoes. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in cheddar cheese and 1/2 c. of the Monterey Jack cheese. Continue stirring over low heat until cheese is melted. Sprinkle each serving with remaining Monterey Jack cheese.
BEANS & BACON WITH RICE
Makes 6 servings
1/2 cup uncooked rice
1/2 cup boiling water
1 (16 oz) can kidney beans
1 (15 oz) can Castleberry’s Chili with Beans
1 medium onion, chopped
6 slices bacon, crisply cooked and crumbled
Heat oven to 350 degrees. Mix all ingredients except bacon in ungreased 2 qt. casserole. Cover and bake until liquid is absorbed, 60-65 minutes; stir. Sprinkle with bacon before serving.
http://free.prohosting.com/hbhw/cannedbeefstew.htm
Things to do with Canned Beef Stew
For these recipes I use a 2-1/2 pound can of beef stew. If this is unavailable to you, then replace it with 2 regular sized cans of beef stew (usually 1-1/4 to 1-1/2 pound per can). The brand I buy has ground beef chunks instead of stew beef chunks. My family prefers it, and it costs a lot less. We pay $2 a can for the brand we use, and we buy it at the local Dollar General Store. It is an excellent bargain for pantry stockers.
Glorified Beef Stew: First off, you can add a can of green beans, or peas, or potatoes, or mixed vegetables to a can of stew and make a very good soup. Don’t bother draining the vegetables, just open them up and stir them into the stew and bring everythign to a boil. Simmer for a couple of minutes and serve hot. Add toast, or a crusty bread for a very satifying meal.
Beef & Barley Stew: Add a cup of water, and 1/2-cup of quick barley to the stew. Bring to a boil and simmer for about 10 to 15 minutes. If the soup thickens up too much, then add a little water to thin it out, maybe 1/4 to 1/2-cup. When the barley is soft, the soup is done. An undrained can of mushrooms is a nice addition.
Beef Stew with Dumplings: If you don’t have an oven, and you want a quick bread with your stew, here is the answer. Heat the stew in a big pot (3 quart size) with a good lid. Add an extra 1/2 cup of water to the pot. When the stew is simmering or boiling very gently, drop in some dumplings. Put a lid on top, and simmer the mixture for about 15 minutes. DO NOT PEAK. The steam in the pot cooks the dumplings, so peaking will make the dumplings fall, toughen up and turn into dough rocks.
Dumpling Recipe: 1-1/2 cups flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/3 cup dry milk powder, 3 tablespoons vegetable oil, 1/2 to 2/3 cup fresh water. First mix the dry ingredients, then add the oil and 1/2 cup of water. Stir the dough. If it is too stiff, add another tablespoon or two of water, to thin it out. Drop by heaping teaspoons into the simmering stew. Cover and cook at a simmer for 15 to 20 minutes. Serve hot.
Shepherd’s Pie: First prepare about 4 or 6 servings worth of instant potatoes. Now, pour a can of beef stew into a well greased, 8-inch square pan. Add an 8-oz can of well drained peas if desired (this is traditional). Even the stew out so it is level. Spoon the potatoes ontop of the stew. Sprinkle them with paprika or shredded cheese. Bake the pie at 425° to 450° for about 25 minutes. The stew should be bubbling, and potatoes should be slightly browned. Serve hot.
Pot Pie with Biscuit Topping: Turn the stew into a well greased, 8-inch square pan. Prepare Biscuit Topping and drop spoonfuls of it onto the beef stew. Bake at 425° for about 20 to 25 minutes, or until the stew is bubbly and the biscuits are brown and crusty.
Pot Pie with traditional Pie Crust Topping: Turn the stew into a well oiled, 8 inch square pan. Prepare and roll out the Pie Crust Topping. Gently arrange it overtop of the stew. Crimp the edges, and poke the dough with a fork so that steam can escape during baking. Bake at 425° for about 35 minutes. The edges will be crusty brown, and there will be brown patches in the middle of the dough. Serves about 3 or 4.
Beef Stew over a starch: Heat a can of beef stew until it is boiling. Simmer for a few minutes so that it can get hot all the way through. Remove from the heat. Serve spooned over one of the following: cooked rice, prepared instant mashed potatoes, cooked egg noodles or broken spaghetti, cooked grits, bread or toast, biscuits or popovers, cooked whole wheat berries, pancakes or corn bread.
Oriental Stew: Open up a can of beef stew and add 2 to 4-tablespoons of soy sauce and a pinch of ginger. Add a well drained can of oriental vegetables, or about 2 to 3-cups of fresh bean sprouts. Add a can of water chestnuts too if you have one. Heat well. If you used fresh bean sprouts, simmer the mixture long enough to cook the sprouts. Serve over rice. If you have sesame oil, add a few drops of it to the stew before serving. This is surpisingly good.
Sweet and Sour Beef Stew: While heating a can of beef stew, add 2-tablespoons of dry onion, and 3-tablespoons of dry green pepper. Stir in 2-tablespoons vinegar, 2-tablespoons soy sauce, and 1/4-cup brown sugar. Heat all the way through, and allow the dry vegetables to reconstitute. Simmering the mixture for about 10 minutes should accomplish this. Serve over rice.
Beef Stroganoff: Heat a can of beef stew to boiling. Add a well drained 4 or 8-oz can of mushrooms. Allow it to simmer for a few minutes to heat it all the way through. Remove the stew from the heat and allow it to cool only slightly. Stir in 1/2 to 1-cup of prepared sour cream or homemade yogurt. Stir until the gravy is evenly lightened. Serve over egg noodles, or spaghetti. This is good.
Beef Burgundy: Heat a can of beef stew. Add a well drained 15-oz jar of small whole onions, and a well drained 8-oz can of mushrooms. Gently heat the mixture to boiling. Taste it and add 1/4-teaspoon of garlic if desired. Then stir in 1/2-cup of burgundy or other dry red wine. Simmer only briefly and serve with crusty bread. If you don’t have any burgundy, you can replace it with an 8-oz can of tomato sauce.
Beef Burros: Heat a can of beef stew. Add an undrained 4-oz can of green chile peppers and 2-tablespoons dry onion. When the mixture is boiling, remove it from heat. Serve in large homemade or store-bought tortillas that have been slightly warmed. Top with cheese and sour cream or homemade yogurt if you have any. Roll up and serve hot. These are very filling.
South of the Border Stew: Heat a can of beef stew in a large pot. Add an undrained 15-oz can of corn. Stir in 1/4 to 1/2-cup salsa, depending on how hot you like your soup. Serve hot with warm tortillas and a little cheese on top.
Beef, Beer & Cabbage Stew: Heat a large can of beef stew in a 3-quart pot. Add a a 12-oz can of beer, a 15-oz can of cooked cabbage and 1 teaspoon tobasco sauce. Bring to a boil and simmer for about 5 minutes, to mingle the flavors. Serve immediately with Irish Soda Bread or bannock or plain biscuits. The beer is traditional for this dish, but you can omit it if you don’t have any on hand.
Beef & Macaroni Casserole: In a very large pot cook 2 cups of dry macaroni in boiling water until tender. Drain well. Add 2 tablespoons dry onion, a 4-ounce can of mushrooms, well drained, and a 2-1/2 pound can of beef stew. Stir very well. Reheat and serve with a shredded cheese ontop, or bake in a large casserole for 30 minutes, or until hot and bubbly. Top the casserole with slivered velveeta or sprinkle with parmesan before baking if desired. This makes a lot, enough for 6 hearty servings.
Almost Margarine
*
1/4 cup butter flavored shortening
* 4 teaspoons butter buds, butter flavored powder
* Dash salt
* 1 tablespoon water
* 1 tablespoon corn oil
Measure a level 1/4-cup of butter flavored shortening into a small bowl. Add the butter buds, salt, water and corn oil. Using a fork or a small whisk, stir the mixture until the water and oil emulsify with the shortening, and you get a soft, fluffy mixture. Use this as a spread on bread, toast, rolls, etc. It can also be used for seasoning vegetables. The flavor is surprisingly good. The texture isn’t quite as clean as butter or margarine. The shortening has a tendency to coat your teeth every so slightly, but the corn oil combats this quality to a great degree. When you don’t have access to fresh foods, this little factor is easy to overlook, but if you are accustomed to good quality butter, then you may find it takes a little getting used to, like switching to margarine. I do not recommend baking or frying in Almost Margarine. It would work in a pinch, but straight shortening works so flawlessly, that it seems a shame to go through all the work of making Almost Margarine when butter flavored shorteing is so easy to use instead. Make this recipe in small quantities, and use within a few days. I don’t know how long it will keep, but to be on the safe side, make it and use it up, then make more as needed.
By the way, when you begin stirring it up, for a moment or two, it seems like it isn’t going to work, that you will have a slimy, oily mess instead. Keep stirring. Within 30 to 60 seconds or so, everything will smooth together and take on a pleasing, creamy texture.
I invented this recipe because I kept running out of powdered margarine and butter. I realized that I had a need for a good tasting spread that could be assembled from ingredients available at the grocery store, instead of having to mail order everything. The results were better than I expected. I find this tastes better than reconstituted margarine powder, and is much cheaper besides. The kids can’t tell the difference between this spread and regular margarine. It’s that good.
Almost Garlic Butter: Prepare Almost Margarine as directed above except omit the salt. Stir 1/2 to 1-teaspoon of garlic salt into the spread, according to your taste preference. Add 1/2-teaspoon first, then taste, and add more if desired. Use anywhere you would garlic butter. It makes great garlic bread and is also nice spread over biscuits or bread sticks, right after baking.
Corned Beef Patties
*
1 cup instant mashed potato flakes
* 3 tablespoons dry onion
* 1/4 teaspoon black pepper
* 1/2 cup fresh water
* 12 oz can corned beef
* oil or shortening for frying
In a medium bowl combine the potato flakes, dry onion and black pepper. Add the water and scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 patties. Fry in hot fat until browned and crusty on one side, then flip and brown the other side. These are a family favorite. When you get tired of casseroles and other combination foods, these patties make a nice change of pace. This recipe serves 3. To serve 4 or 6 starving people, double the recipe. Serve with fruited jello, buns or biscuits and mixed greens.
Bacon, Sprout & Tomato Salad
*
4 cups sprouts
* 2/3 to 1 cup bacon bits (from soy or real bacon)
* 15 oz can of chopped tomatoes, well drained
* 1/2 cup mayonnaise (8 packets)
* Sliced homemade bread
You need a large bowl to mix this in. Use your fingers to tear the sprouts into small clumps. Add the bacon bits, tomatoes and mayonnaise. Mix very well, getting an even coating of the mayonnaise on everything. Divide the mixture between 4 bowls and serve each with sliced bread. This can also be eaten between slices of bread, as a sandwich filling, if desired. Serve with a hearty soup like clam chowder for a really filling meal.
I use 2/3-cup of real bacon bits, or 1-cup of TVP bacon bits. Make sure the tomatoes are well drained, so they don’t make the salad runny. If you are using this to fill sandwiches, it makes about 6 of them. I looooove this recipe. I could eat it every day for a week, and still not tire of it. It really tastes like a regular BLT from the local greasy spoon. People who don’t like sprouts may like this recipe because it tastes so good.
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Salads from Stored Foods
Making salads from stored food is different but similar to using fresh produce. With storage salads you start with a base of sprouts instead of lettuce. Alfalfa and Clover sprouts are the most common and least expensive substitutes for lettuce. You have to start the sprouts a few days before you want them, and remember to rinse them everyday. They are very easy to make though, and are an excellent chore for kids. Children are more likely to eat sprouts if they’ve grown them themselves. Most of my recipes use about 4 cups of sprouts as a basic starting place for 4 to 6 servings. Keep this in mind when you start the sprouts. I usually use about 3 or 4 tablespoons of seeds to make this quantity.
After you have the sprouts, there are lots of things you can add to them. I use canned “no-salt” tomatoes with most of my storage salads. They taste very fresh, and are easy to store. The trick is to drain them very thoroughly before using. I usually drain the juice into a glass and drink it while I am preparing supper. The no-salt variety of tomatoes are worth looking for. Canned tomatoes with salt added do not taste as fresh, or have the same texture as the one with no-salt. I prefer the diced variety because it saves me the work and mess of chopping them.
Cucumbers are not possible with storage salads, but pickles are. I like to use a variety of pickles. I like the baby dills, bread and butter slices, huge colossals, garlic spears, they are all good. Slice or chop up some pickles to add to the sprouts and tomatoes, and you have a salad that you can be proud to serve the most discriminating guest. The saltiness of the pickles blends nicely with the sweetness of the unsalted tomatoes and the crunchiness of the sprouts.
Canned olives are nice in salads, as are pimientos, mushrooms, cocktail onions, and reconstituted dry onions. Small 8 oz cans of vegetables are nice to add to salads for variety. Greenbeans, peas, carrots, mixed vegetables, beets, and sauerkraut can all be drained and tossed in with a bunch of sprouts for a healthy, vitamin packed, crunch-fest. When you live exclusively on stored foods, fresh items like sprouts and the salads you make from them, become very appetizing. Be sure to keep several jars going next to your sink. You will come to find them just the thing to chase away the stored food blues.
Campers Cheesecake
*
1 box of store-bought cheese cake mix (store brands are cheaper)
* 12 ounce can evaporated milk (1-1/2 cups)
* 1/3 cup melted butter flavored shortening
* 2 tablespoons sugar (as called for on the box)
In an 8 inch square or round pan prepare the crust as directed on the package directions. Use 1/3-cup butter flavored shortening instead of the margarine called for on the box. Press the crumbs on the bottom of the pan. You can use a disposable aluminum pan if you like, to simplify cleanup.
In a bowl combine the cheese cake mix and the evaporated milk. Using a whisk or rotary beaters, beat the mixture for at least a minute and a half. This should make everything in the mixture smooth and it will thicken some. Scrape the cheese cake mixture overtop of the prepared crust. Set the dessert aside for 2 hours and then serve. If you have a cool place, you can set it aside for longer. If you don’t have a cool place then be sure to prepare it no more than 2 hours before you eat it. This will keep the milk safe for consumption. Be sure to eat it all, because leftovers won’t keep without refrigeration.
Makes about 6 servings. If desired, a can of cherry or strawberry pie filling can be spread overtop of the cake before serving. This makes it very elegant and filling.
Preacher Cookies
*
1/2 cup reconstituted milk
* 1/2 cup shortening
* 1/2 cup unsweetened cocoa
* pinch salt
* 2 cups sugar
* 1/4 to 1/3 cup peanut butter
* 1 teaspoon vanilla
* 2 cups dry oatmeal
In a two-quart saucpan combine the milk, shortening, cocoa, salt and sugar. Be sure to stir the mixture a lot. Bring it to a rolling boil over medium high heat. Let it boil rapidly until it hits the soft ball stage when a little bit is dropped in cool water, or for about 4 minutes. Remove the mixture from the heat. Stir in the peanut butter and vanilla. Add the oatmeal and mix well. Drop the mixture by spoonfuls onto waxed paper. Allow to harden and eat with decadent delight. Beware or children who will try to convince you that these are good for breakfast because of all the oatmeal.
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