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 ...
You are welcome, good to see you are still reading.
Hope the world is treating you right.
Squash Pie
Recipe Number: 1206907221
Contributor: NA
Serves: varies
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
9” pie crust
1 cup cooked mashed squash
1 cup evaporated milk
3 beaten eggs
1/4 cup brown sugar
3/4 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pinch salt chopped nuts
whip cream
Cooking Instructions:
Mix everything in left column and pour into 9 inch pie crust.
Bake @ 450 for 10 minutes
Reduce heat to 300 and bake about 45 more minutes. Check by poking middle of pie and seeing if skewer comes out clean.
Serving Suggestions:
Cool and slice. Serve with homemade whip cream and chopped nuts.
GHANA RICE
Recipe Number: 51
Contributor: NA
Serves: 8
Calories Per Serving: NA
Preparation Time: 45 minutes
Difficulty: Average
Ingredients:
2 cups Water
One 3-lb chicken, cut into 8 Pcs
Two 16 oz. cans stewed tomatoes
2 teaspoons Salt
1/4 teaspoon Black pepper
3/4 cup cooked smoked ham, cubed
1 cup uncooked rice 1 large Onion, sliced
3 cups Cabbage, shredded
1/2 lb Fresh green beans, stems removed and Quartered OR 1 10oz pk frozen beans
1/4 teaspoon Ground cinnamon
1/4 teaspoon Cayenne pepper
Cooking Instructions:
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.
OATMEAL CAKE
Recipe Number: 1
Contributor: Jeffrey Lyons
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 1/4 cups boiling water
1 cup quick cooking oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt (not with margarine)
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nuts
Cooking Instructions:
Pour boiling water over oatmeal. Set aside until cool. Cream brown sugar, sugar, margarine and eggs. Stir in oatmeal. Mix in flour, soda, salt and cinnamon, Mix in vanilla and nuts. Bake at 350 degrees for 30 minutes in a 9 x 13 inch pan. Top with Oatmeal Cake Topping.
Additional Comments:
Top with OATMEAL CAKE TOPPING recipe in the frosting section.
This cake tastes much like a German Chocolate cake and gets moister the 2nd day.
OATMEAL CAKE TOPPING
Recipe Number: 2
Contributor: NA
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3/4 cup brown sugar
4 teaspoons butter
1/4 cup cream or milk (Half & Half is good)
1/2 teaspoon vanilla
1/2 cup coconut
1/2 cup chopped nuts
Cooking Instructions:
Cook for 3 or 4 minutes: brown sugar, butter, cream or milk and vanilla. Add coconut and nuts to mixture and beat. Spread on cake while HOT.
Additional Comments:
This is the topping for the OATMEAL CAKE recipe in the cake section or for any German Chocolate cake.
Breakfast Cake for Phill
Recipe Number: 1200848771
Contributor: Lunamother
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 3/4c baking mix
2c sugar
3/4c cocoa
2 eggs 1c milk
1/2c vegetable oil
1c strong black coffee
1 tsp vanilla
Cooking Instructions:
beat for 2 minutes. Batter will be thin. pour into lightly greased 13X9 baking pan and bake at 350 degrees for 35-40 minutes or till knife comes out clean.
very moist and rich- I don’t even bother with frosting
Granny’s Zucchini Brownies
Recipe Number: 1200876316
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups shredded zucchini
2 cups flour
2 teaspoons vanilla
3 TBSP cocoa
1/2 cup oil 1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 teaspoon soda
1/2 cup nuts
Cooking Instructions:
Mix all together and put in a greased and floured 9x13 pan. Bake at 350 degrees for 25-30 minutes.When cool, frost with fudge frosting.
Nuthatch’s Chocolate Bean Cake
Recipe Number: 1200933655
Contributor: nuthatch
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups of cooked garbanzo beans or 1 can rinsed
4 eggs
4 TBSP of unsweetened cocoa powder
1/3 - 1/2 cup of sugar
1 tsp. of baking powder, 1 tsp. of baking soda
1 tsp. of vanilla
1/2 tsp. of guar gum (xanathum) (optional, for texture)
1/4 cup of peanut or canola oil
Cooking Instructions:
Add all the ingredients into a food processor or blender and really pulverize the stuff.
Pour into a greased brownie pan and bake at 350 for 30-40 minutes, or until the knife comes out clean.
Additional Comments:
This is great if someone can’t eat wheat in any form, and this cake actually tastes good... high in fiber and protein, low in sugar.
Capri’s Lemon Buttermilk Pudding Cake
Recipe Number: 1200940155
Contributor: Capri
Serves: 4 - 7.5 oz portions
Calories Per Serving: NA
Preparation Time: 55 minutes
Difficulty: Easy
Ingredients:
* 8 oz granulated sugar
* 1/4 tsp salt
* 1/4 cup all-purpose flour
* 2 fl oz unsalted butter, melted
* 2 3/4 oz lemon juice, fresh
* 1 egg yolk, large
* 1 1/2 c buttermilk
* 3 large egg whites
* mint leaves, sprigs for garnish
Cooking Instructions:
Heat the oven to 350 deg. F(177 degC).
Place all ingredients except egg whites and half of the sugar in a blender.
Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.
Additional Comments:
This lemon buttermilk pudding cake is about as easy to make as can be. The pudding sets up in the bottom of the pan while the cake simply sits on top. It’’s full of flavor and light in texture.
BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE
Recipe Number: 15
Contributor: NA
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs
Cooking Instructions:
Mix dry ingredients, set aside. In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet. In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy. Gradually beat in the flour mixture alternately with the reservered pineapple juice. Stir in remaining morsels. Pour over pineapple. Bake in preheated 350 degree oven for 35-40 minutes. Immediately invert onto serving plate.
http://cookbook.homestead.org/viewrecipes.php?category=Cakes
Granny’s Zucchini Quiche
Recipe Number: 1200855675
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3 cups shredded zucchini
1/2 cup grated cheese
1 cup Bisquick
1/2 cup chopped onion
1/2 teaspoon dried oregano 2 teaspoons chopped fresh parsley
1/2 teaspoon seasoned salt
1 clove minced garlic
1/2 cup oil
4 beaten eggs
Cooking Instructions:
Bake at 350 degrees 30-40 minutes.
Serving Suggestions:
This is my favorite one. It is
also good cold.
Granny’s Zucchini Pasta
Recipe Number: 1200855439
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil 1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Cooking Instructions:
Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.
Serving Suggestions:
I also use this over spaghetti squash, instead of pasta.
Granny’s Mixed Squash-Vermecelli Salad
Recipe Number: 1200874676
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 boxes vermecelli
2 TBSP salad oil
3 TBSP lemon juice (I use more, I love the lemon flavor)
1/2 cup fresh green onions, cut fine (or 1/2 onion)
1 cup diced green pepper, I also use red pepper for color
1 cup finely chopped celery
1 can chopped ripe black olives ( I use green ones, too)
1 small jar pimentos, druined and chopped
4 TBSP mayonnaise
Italian dressing
Cooking Instructions:
Diced yellow squash,zucchini, and fresh tomato, any amount
Cook the vermicelli according to directions. Mix the drained vermicelli,
salad oil,lemon juice, and mayonnaise, and refrigerate overnight. Next
day, layer all the rest of the fresh veggies. I like to start at the edge of
the plate, and make “rings” of each veggie around the plate. When I
am happy with my masterpiece, I drizzle Italian dressing over it. Sometimes
I top it with Cheddar Cheese.
Serving Suggestions:
This is so wonderful for hot summer evenings.
I usually serve it with seasoned crackers, another one of my favorites.
Additional Comments:
This is my favorite. How many times do I repeat this phrase? Everyone at
church loves this recipe, and it is so good!
http://cookbook.homestead.org/viewrecipes.php?category=Heart%20Healthy
Zinnia’s Chilean Squash
Recipe Number: 1201179625
Contributor: Zinnia
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
4 cups of cooked butternut squash or pumpkin, mashed or pureed
1 cup of chopped onion
1.5 cups of chopped mixed red and orange peppers
2-3 cloves of crushed garlic
1 tsp. ground cumin
4 beaten eggs
2 cups of corn (fresh or frozen)
.5 tsp chili powder
1 cup of grated cheese
.5 tsp. of ground coriander
dash of cayenne pepper (or to taste)
dash of black pepper
.5 to 1 tsp of salt
2 TBSP. of olive oil
Cooking Instructions:
1. saute onions, garlic and spices in olive oil until the onions and garlic are translucent. Add peppers and salt, cover and cook for 5-8 minutes.
2. Add saute to mashed squash, along with the corn, and beaten eggs. Mix well
3. Spread into a buttered 2 quart casserol and top with grated cheese.
350 degree oven, 30 minutes covered
15 minutes uncovered
(in a very heavy ceramic dish I had to up it to 40 minutes covered).
Additional Comments:
great dish if you are going to a pot luck dinner!
Matambre
Recipe Number: 55
Contributor: NA
Serves: 4
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
Ingredients:
1 large flank steak — butterflied
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise 1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth
Cooking Instructions:
Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the meat. Lay the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of carrots. Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all. Carefully roll up the meat with the grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices. Arrange on a heated platter and moisten with a little of the cooking broth.
Additional Comments:
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d’oeuvre, cut into thin slices.
Fruityy’s Mango Chutney
Recipe Number: 1201096954
Contributor: Fruityy
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
4 garlic cloves, roughly chopped
2.5cm/1in piece root ginger, coarsely grated
1 red chilli, seeded and roughly chopped
1/2 tsp ground turmeric
1 tsp cayenne pepper
350m/12fl oz white wine vinegar
2 large green mangoes, cut into 2cm/1in cubes
1 tsp salt
400g/14oz golden caster sugar
4tbsp sultanas
1 star anise
Cooking Instructions:
Method
1. Place the garlic, ginger, chilli, turmeric, cayenne and a splash of the vinegar in a mini-chopper or food processor and blitz to a smooth paste.
2. Put the paste in a large pan with the remaining vinegar, the mangoes, salt, sugar, sultanas and star anise. Bring to the boil and simmer for 1 hour or so until the mixture has thickened - don’t worry if it still looks a little watery, as it will thicken further on cooling. Pour into a clean jar, seal and allow to cool.
http://cookbook.homestead.org/viewrecipes.php?category=South%20American
http://cookbook.homestead.org/viewrecipes.php?category=Vegetables
Granny’s Copper Pennies
Recipe Number: 1201097753
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
2 pounds of carrots (I cheat, just use canned carrots and drain them)
1 medium onion
1 medium green pepper
1/2 cup tomato soup
1/4 cup sugar
1/2 cup cooking oil (I like Cannola)
1/3 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking Instructions:
Peel and cut carrots into diagonal slices, make thin slices.Cook in boiling salted water just
until they are tender. Do not overcook them. Drain
Slice onions thinly and separate the onion rings. DeSeed the green pepper and cut the pepper
into very thin rings or strips and add to the drained carrots.
Combine all the remaining ingredients and put in a jar to blend. Shake well. Pour over the
veggies and marinate at least 12-24 hours in the refrigerator. I usually just do these in a
big, glass canning jar. To serve, just lift veggies out of dressing and serve in a bowl.
Granny’s Jalapeno Macaroni Salad
Recipe Number: 1201033208
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
12 oz. medium size macaroni shells or elbows,
cooked and drained
Fresh green onions —I use about 3 or 4
I also add a little sweet white onion to this,
4 jalapeno peppers (deseeded) and diced fine
I use more because we like ours hot to the taste
salt and pepper to taste
garlic powder to taste (just a dash )
1 pint Real Mayonnaise—make it good and moist
Cooking Instructions:
Dice onions fine (I cut mine with the scissors)
or chop onions and peppers till fine in a food processor.
You want these in small pieces, not liquid.
Mix all together and chill overnight. So good !
Granny’s Orange Zucchini Bread
Recipe Number: 1200856898
Contributor: Granny G.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Ingredients:
3/4 cup oil
1 1/4 cups sugar
3 eggs
3 1/2 cups flour
1/2 teaspoon salt
1 TBSP baking powder 1 teaspoon baking soda
4 cups shredded zucchini
1 teaspoon orange extract
Zest from 2 oranges
3/4 cup nuts
Cooking Instructions:
Heat oven to 350 degrees. Mix oil, sugar and eggs thoroughly. Sift dry ingredients together and add to egg mixture alternately with zucchini,orange extract, zest and nuts. Pour into 3 greased loaf pans. Bake 50-60 minutes.
Hot Water Simply
by Sue Robishaw
Very interesting, she has photos of several simple hot water heating methods....granny
http://www.manytracks.com/Homesteading/HotWaterSimply.htm
Good collection of homesteading books:
http://www.manytracks.com/Homesteading/homestead-biblio.htm
This design and construction guide was written in response to many requests I’ve received over the years for a source for plans, instructions or drawings for the foot-powered treadle lathe shown at left.
I have used this shop-built lathe at traditional
woodworking demonstrations and it never fails to
draw an interested crowd. It is also a practical tool, having a permanent home in the center of our
traditional tool workshop.
See below for Download
& Purchase Options
Introduction
Measured
Drawing
Materials & Parts
Headstock
Tensioner
Tailstock
Took Rest
Flywheel
Using the Lathe
Updated
January 2008 [free copy download on page]
http://www.manytracks.com/lathe/default.htm
Gardening:
http://www.manytracks.com/garden.htm
http://www.manytracks.com/homestead.htm
Just an ... Old Indian
An elderly Cherokee Native American was teaching his grandchildren about
life. He said to them, “A fight is going on inside me, it is a terrible fight and it
is between two wolves.
One wolf is evil -— he is fear, anger, envy, sorrow, regret, greed, arrogance,
self-pity, guilt, resentment, inferiority, lies, false pride, competition,
superiority, and ego.
The other wolf is good -— he is joy, peace, love, hope, sharing, serenity,
humility, kindness, benevolence, friendship, empathy, generosity, truth,
compassion and faith.
This same fight is going on inside you, and inside every other person, too.
They thought about it for a minute, and then one child asked his grandfather,
“Which wolf will win?”
The old Cherokee simply replied, “The one you feed.”
http://www.homesteadingwithozarkguy.com/thisandthat/dumboleindian.htm
Dogs are Heroes Too!
Not all 911 Heroes are people~ ~ ~
James Crane worked on the 101st floor of Tower 1 of the World Trade Center.
He is blind so he has a golden retriever named Daisy. After the plane hit 20
stories below, James knew that he was doomed, so he let Daisy go, out of an act
of love. She darted away into the darkened hallway. Choking on the fumes of
the jet fuel and the smoke James was just waiting to die. About 30 minutes
later, Daisy came back with James’ boss, who Daisy just happened to pick up
on floor 112.
On her first run of the building, she led James, James’ boss, and about 300
more people out of the doomed building. But she wasn’t through yet, she knew
there were others who were trapped. So, highly against James’ wishes she ran
back in the building.
On her second run, she saved 392 lives. Again she went back in. During this run,
the building collapsed. James heard about this and fell on his knees in tears.
Against all known odds, Daisy made it out alive, but this time she was carried
by a firefighter. “She led us right to the people, before she got injured” the
fireman explained.
Her final run saved another 273 lives. She suffered acute smoke inhalation,
severe burns on all four paws, and a broken leg, but she saved 967 lives. The
next week, Mayor Guilaini rewarded Daisy with the Canine medal of Honor of
New York. Daisy is the first civilian Canine to win such an honor.
http://www.homesteadingwithozarkguy.com/thisandthat/dogheros.htm
Money Savers and MORE Frugal Tips
for the Homestead
To keep potatoes from budding, place an apple in the bag with the potatoes.
If you don’t have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the
unfilled spots...this helps preserve the life of your pans.
Freeze bananas. Mash and freeze ripe bananas, in one-cup portions, for use in later baking.
Freeze bananas whole (peeled) in plastic baggies.
If your toothpaste tube has a snap top lid: wash and save.
When you run across an especially
good bargain on toothpaste that does not have the snap top, you can replace the ordinary top
with the saved snap top.
Store whole lemons in a jar of water in the refrigerator, they will yield more juice.
To get the most juice out of fresh lemons, bring them to room temperature and roll them under
your palm against the kitchen counter before squeezing.
To aid in washing dishes, add a tablespoon of baking soda to your soapy water. You can use
less soap because it cuts the grease. It softens hands also.
Save store bought bread bags and ties. Use for storing homemade bread.
If you accidentally over salt while cooking. Drop in a peeled potato. It absorbs the excess salt.
When making bread, substitute non-dairy creamer for the dry milk. The results are the same.
Do not throw away bread heels or leftover cornbread. Make bread crumbs and
store in the freezer.
Wrap celery in aluminum foil when putting in the refrigerator. It will keep for weeks.
Place a slice of bread in hardened brown sugar to soften.
Keep the linings from cereal boxes and use as a substitute for waxed paper.
For left over onion, cut in half, rub the cut side with butter to stay fresher longer.
Keep cheese in a vinegar dampened cloth to keep from drying out.
Chill candles for 24 hours before using, they burn longer & don’t drip
Frugal and Handy Tips for the Homestead
To loosen rusty bolts apply a cloth soaked in any carbonated drink.
Rub a bar of soap, or candle, or bar of paraffin wax on drawer or window runners to prevent sticking.
In areas where nail holes are not allowed in walls, use sewing needles - they hold up to 30 lbs.
WD-40 will take off almost any residue from stickers on glass & other surfaces.
Fix a vase, bottle, etc... by coating it with paraffin wax.
To remove oil spills from garage floors, driveways and basements, lay down several layers of
newspaper, saturate with water, press flat, when dry lift and spots are gone.
When starting your garden seedlings indoors, plant the seeds in egg shell halves. Crack the shells
around the roots of your plants and transplant them outdoors. The shell is a natural fertilizer.
To clean your microwave, place a (microwave safe) cup of water with a teaspoon of baking soda in it.
Run the microwave for 2 to 3 minutes. Remove the cup and wipe out the inside of microwave with a
damp cloth.
Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease.
When you need a quick ice pack, grab a bag of frozen vegetables out of your freezer.
To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough
water to cover bottom of pan, and bring to a boil on stove-top.
Spray tupperware with non-stick cooking spray before pouring in tomato-based sauces to prevent
stains.
Transfer your jelly to a small plastic squeeze bottle. This also works for homemade salad dressing.
Always spray your grill with non-stick cooking spray before grilling to avoid sticking.
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
Use a pastry blender to cut ground beef into small pieces after browning.
Sweeten whipped cream with confectioners’ sugar instead of granulated sugar - it will stay fluffy and
hold it’s shape better.
For easy “meatloaf mixing”, combine the ingredients with a potato masher.
To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray.
Run your hands under cold water before pressing Rice Krispies treats in the pan - the marshmallow
won’t stick to your fingers.
To quickly use that frozen juice concentrate, simply mash it with a potato masher - no need to wait for
it to thaw.
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
Place garlic cloves in the microwave for 15 seconds and the skins slip right off.
Use a turkey baster to “squeeze” your pancake batter onto the hot griddle - perfect shaped pancakes
every time.
Slicing meat when partially frozen makes it easier to get thin slices.
To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days.
Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If
it rises to the surface, throw it away.
Substitute half applesauce for the vegetable oil in your baking recipes. Reduces the fat content.
(Example: 1/2 cup vegetable oil=1/4 cup applesauce + 1/4 cup oil)
Apple cider vinegar takes the redness and pain of a sunburn away.
For shiner hair, use (blondes) lemon juice - (reds & brunettes) apple cider vinegar. This takes off the
soap film, and shines up hair.
For a clogged showerhead, soak in vinegar & water.
To clean your shower curtain, throw into wash with bath towels, and add a cup of vinegar to the
normal wash.
If you have a cabinet with 2 mirror doors, slide 1 open before you shower. When you’re done you’ll
have 1 clear mirror.
For laundry 2 parts water, and 1 part rubbing alcohol are the basic ingredients of commercial spot
removers.
Get really white socks by boiling them in water with a lemon slice.
To prevent creases in garments hung on hangers, take a paper towel roll (empty) make a cut
lengthwise. Slip it over the bottom of the hanger. The round edge prevents a crease.
For soiled collars, brush a bit of shampoo into stain. Shampoos are made to dissolve body oils.
Use newspaper instead of toweling to clean a window that will be lint free.
Use toothpaste to get a stain out of enamel table tops.
On small holes in the wall, use a dab of toothpaste, then if a different color touch-up.
If you have a small scratch in glass, rub in a little toothpaste. This usually takes it out.
For dents in wood, place a wet rag on the spot, use an iron on it. The heat & moisture raises the grain.
Sew buttons on with dental floss they will stay on a long time.
To remove paper stuck to wood, apply oil, wait for a moment. Wipe clean.
Screws will go in easier if first screwed into a bar of soap.
To clean ink marks in carpet, saturate the spot with hairspray, allow to dry, brush lightly with a solution
of water and vinegar.
To repair a spot on your carpet, take a fiber from a spot that can’t be seen, i.e from under the couch,
then use hot glue to put in place.
Stretch a used stocking over your dust mop. When done remove and you have a clean mop.
To remove a scratch in furniture, make a paste of instant coffee and water.
http://www.freequickrecipes.com/cooking-articles/nutritious-snacks-kids.php
Frugal Nutritious Snacks for Children
Lately, there has been a lot in the news concerning obesity in America. And not just in adults—our children are over-weight, also.
It’s not surprising, considering the advertising dollars that are spent each year aimed at persuading children that potato chips, candy bars and other “junk food” are good for them.
While we may not be able to change the world, we can change what is available to our children in our own homes.
Here are a few healthy alternatives to those fat and sugar laden “store-bought” snacks.
Peanut Butter Balls
1/2 cup peanut butter
1/2 cup honey
1 cup toasted wheat germ
1 tablespoons powdered milk
Mix ingredients well, shape into balls. Roll in coconut if desired. Store in refrigerator.
Popcorn
Popcorn is a great snack food. It is a good source of fiber and low in calories—until you add toppings. Don’t add salt, but try sprinkling grated Parmesan or American cheese on top.
Zipper top bags of popcorn are handy for taking along on picnics and other outings.
Honey “Cracker Jacks”
6 tablespoons honey
1/4 cup butter or margarine
6 cups popped popcorn
1 cup peanuts
Melt honey and butter in microwave until melted and blended. Let cool. Mix peanuts and popcorn; pour honey mixture over and stir till coated. Spread in single layer in shallow baking pan.
Bake at 350 degrees for 5-10 minutes. Stir several times during baking. Watch closely so it doesn’t burn.
Store in airtight container.
Apricot Nectar
Soak 1/2 cup dried apricots in 2 cups of pineapple juice for about 1 hour.
Process in blender till smooth.
Fruity Soda Drink
Combine equal amounts of carbonated water with fruit juice. Sweeten with honey, if desired.
Banana Smoothie
1 1/4 cups milk
1 banana
1/2 teaspoon vanilla
Process in blender till smooth. This is a good way to use up bananas.
With summer coming up, frozen snacks will be on our grocery
lists. Why not try these alternatives?
Homemade Frozen Pops
1 6-oz. can frozen juice concentrate, softened
(try orange, grape, or fruit punch)
1 juice can water
2 containers of plain yogurt
popsicle sticks and cups
Process in blender. Pour into cups and insert sticks.Freeze.
Small paper cups work pretty well as molds for
these recipes.
Make Your Own Pudding Pops
1 small pkg. instant pudding mix—any flavor
1 3/4 cup lowfat milk
Mix as directed on package. Once again, pour into molds and add sticks. Freeze.
These ideas should help feed those hungry kids on those warm spring and summer days!
Is it any mistake that “STRESSED” is “DESSERTS” spelled backward?
Cyndi Roberts is the editor of “1 Frugal Friend 2 Another” bi-weekly
newsletter, bringing you creative, practical tips to help you with budgeting,
cooking, shopping, parenting and much more as you strive to “live the Good
Life...
on a budget”. To subscribe visit the “1 Frugal Friend 2 Another” website at
http://www.cynroberts.com
Q: What is the difference between kosher salt, sea salt, and table
salt? A:
For the cook’s purposes, the main difference between salts is in their
texture. Table salt’s fine granules dissolve quickly, making it the
preferred salt
of bakers. Sea salt and kosher salt possess larger, irregular grains
that add
a delightful crunch and hit of briny flavor when sprinkled on food at
the
last minute. Generally, savvy cooks prefer kosher salt when cooking,
since its
coarse texture is easier to take a pinch of when seasoning savory
dishes.
Chemically there is little difference between kitchen salts. All are at
least 97
1/2 percent sodium chloride. But there are significant differences in
the
provenance and processing of these salts. Table salt is mined from
underground
salt deposits, and includes a small portion of calcium silicate, an
anti-caking agent added to prevent clumping. It possesses very fine
crystals and a
sharp taste. Because of its fine grain a single teaspoon of
table salt contains more salt than a tablespoon of kosher or sea salt.
Sea
salt is harvested from evaporated seawater and receives little or no
processing, leaving in tact the minerals from the water it came from.
These minerals
flavor and color the salt slightly. However, because these salts often
come at
a dear price, it is worth keeping in mind that they lose their unique
flavor
when cooked or dissolved. Kosher salt takes its name from its use in
the
koshering process. It contains no preservatives and can be derived
from either
seawater or underground sources. Aside from being a great salt to keep
within
arm’s reach when you are cooking, it is particularly useful in
preserving,
because its large crystals draw moisture out of meats and other foods
more
effectively than other salts. –Food Network Kitchens
Crockpot Saucy Chicken Thighs
3 lbs bone in/skinless chicken thighs
1 can Italian style diced tomatoes
1 can tomato sauce
1 chopped onion
2 cloves minced garlic
salt and pepper to taste
1 tsp Italian Seasoning
Layer all ingredients in crock pot and cook on high 1 hour then low 6
hours.
new blossoms on short stems
1 c. milk
1/2 tsp. salt
hot cooking oil
1 egg
1 c. flour
pinch of pepper
Pick new dandelion blossoms, those on short stems, and rinse well in
cool
lightly salted water.
Cut off the stem ends close to the flower heads, leaving only enough
to
hold the petals together, because the stems and greenery are bitter.
Roll the dandelion flowers in paper towels to blot up the excess
moisture
then dip each one in a batter made of 1 egg, beaten, with 1 cup milk,
1 cup
flour, 1/2 teaspoon salt and a pinch of pepper.
Drop the batter-coated blossoms into deep hot fat (375 degrees) and
fry
until lightly browned.
Drain on absorbent paper;
Sprinkle with more salt, if needed, and serve at once as a hot hors doeuvre.
Posted by: “Vicki”
Date: Fri May 2, 2008 9:35 am ((PDT))
I added around 3 cups chopped cooked chicken to make it chicken and
dressing. I cooked it on high for 1 hour and then low for 3 hours. The
hour on high gave the edges of it a crunchy texture. I had never made
dressing in the crockpot before, it was very good.
Crockpot Cornbread Dressing
4-1/2 cups corn bread crumbs
1 pkg. (16 oz.) herb stuffing mix
2 cans (10-3/4 oz. ea.) cream of chicken soup, undiluted
2 cans (14 oz. ea.) low sodium chicken broth
1 medium onion, chopped
1/2 cup celery, chopped
1 medium bell (green) pepper, chopped
4 large eggs
1 TB dried rubbed sage
1 TB poultry seasoning
1/2 tsp. salt
1/2 tsp. ground black pepper
2 TB butter, cut up
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in
a
large bowl. Pour cornbread mixture into a lightly greased 5-1/2 or 6
quart
crock pot/slow cooker. Dot with butter. Cover and cook, on LOW heat
setting
for 4 hours or until cooked through and set.
Yield: Makes 12 to 16 servings
Dough Enhancer’s: And How To Use Them
There are many reasons you would want to use a dough enhancer.
Dough enhances can improve the texture, taste and crust of the bread.
Most of them also act as preservatives which helps keep your bread
fresher long. Best of all they are natural and so are perfectly safe to
add
to your bread.
I am also going to bet that you add dough enhancers to your bread
already and didn’t even know it. Everything other than flour, water and
yeast is a dough enhancer in some fashion or another. For example
sugar or any sweetener acts as a food for yeast thereby giving the
yeast
more energy and that in turns gives you a better risen and lighter loaf
of
bread. Now if you use honey for your sweetener you are also getting a
natural preservative that will help keep the bread fresher a little
longer.
If you recipe calls for eggs, here again we have a dough enhancer.
First the egg is a leavening agent that gives you a lighter loaf of
bread
and the lecithin rich yolk also helps improve the breads texture,
moisture
level and it is also a mild preservative.
So, you see you have been using dough enhancers all along. These
information contained in this document is here to help you understand
the different ingredients and what they do to your dough, how the help
preserve it and how to combine them to get the best effect.
Dough Enhancers
Lecithin
Helps keep bread fresher longer & works with the gluten to make a
lighter bread. It also helps make the bread moister and acts as a mild
preservative. Made from soy or egg yolks. Comes in liquid or granular
form.
Use: 1 Tablespoon per cup of flour
Non - Diastatic Malt
Super food source for the yeast which give the bread better structure
& makes the bread softer & tender. Made from dried sprouted barley
and is not the same as malted milk powder. Comes in liquid or
granular form.
Use: 1/4 teaspoon per cup of flour
Ascorbic Acid
Creates an acidic environment for the yeast which helps it work better.
It also acts as a preservative & deters mold and bacterial growth. If
you
can’t find pure ascorbic acid crystals you can use Fruit Fresh (canning
isle) or a crushed/powdered vitamin C tablet.
Use: 1/8 teaspoon per loaf
Dry Acid Whey
It is the essence of buttermilk with out the milk solids. Like with
Ascorbic Acid it helps create a good environment for the yeast work
quickly and vigorously, giving a maximum rise in short periods of time.
Acts as a preservative & deters mold and bacterial growth. When
buying Dry Acid Whey make sure it says “acid” on the package. If it
doesn’t assume it is sweet whey which isn’t the same and won’t work
correctly.
Use: 1 teaspoon per cup of flour
Vital Wheat Gluten
Vital wheat gluten occurs naturally in all wheat and wheat derived
white flours. Some white flours have more or less than others. Vital
wheat gluten only does one thing, it helps improve the rise and texture
of bread. With out it you have a rock, door stop, paper weight.
Generally, if you are using white bread flour you don’t need to add
any.
However, all-purpose or whole grain flours need Vital Wheat Gluten.
1 Tablespoon per cup of flour
Pectin
Pectin adds moistness to the bread and it replaces fat in the bread.
This is the same pectin used to make jams and jellies. It comes in
liquid
and granular form. The granules are easier to work with and store.
Use: 1 teaspoon per loaf
Ginger
Ginger is a yeast booster it gives it a “quick-start”, and keeps it
working.
Because of its astringent properties it also helps keep the bread
fresher
longer and it deters mold and bacterial growth. It is best to used
powdered ginger in your bread. You don’t have to worry you won’t taste
it in the amount used.
Use: 1/4 teaspoon per loaf
Dry Milk
Milk helps with crust browning, bread moisture, taste and nutritional
value. It also helps the dough to relax for those times you want to
roll
it out or shape it. Dry milk or powdered milk work the same.
Use: 1 Tablespoon per cup of flour
Gelatin
Gelatin helps with bread texture and moisture. It is also of
nutritional
value and is good for the hair and fingernails. Make sure to use
unflavored gelatin.
Use: 1 teaspoon per loaf
Fats
Fats. Fats help with taste, texture and the moisture of the bread. Most
French bread recipes don’t contain fat as it takes away the chewiness
of the bread. You don’t need to be worried about the fat content of
most bread. Most recipes use a tablespoon or two and that is for the
whole loaf. A single slice is very low in fat.
1 Tablespoon per cup of flour
Eggs
Eggs add rise, color, texture and taste to bread. Also, if you use the
yolk as well you get some of the effects like using lecithin.
Use: 1 large egg replaces about 1/4 cup of liquid in the recipe.
Buttermilk
Buttermilk helps the yeast work quickly and vigorously, giving
maximum rise in the time frame allotted by bread machines. It also
softens the texture of the bread. Like with any acid type addition it
also
helps keep the bread fresher longer and it deters mold and bacterial
growth. You may need to add 1/2 to 1 tsp. of baking soda to the bread
to offset the tartness of the buttermilk. I personally, like the
tartness
as it reminds me of sourdough.
Use: 1/2 Cup replaces the same amount of other liquid in the recipe.
Garlic
Garlic is a flavoring in larger amounts, but in smaller amounts it
helps
the yeast, it make the dough easier to roll out and it is a
preservative &
deters mold and bacterial growth.
Use: 1 teaspoon per loaf, will affect flavor
Cake Flour
Cake flour makes for a softer more tender bread. It also makes a good
addition to pizza dough as it helps make rolling out the dough easier.
Use: Replace up to 1/4 of the flour called for in the recipe (no more).
Making Your Own Dough Enhancer
Bread Fresh Dough Enhancer
1 cup vital wheat gluten
1 cup potato starch or 1 cup potato flakes
1 package jelly pectin powder
1 cup lecithin granuals
2 tablespoons vitamin C tablets - powdered
1 tablespoon ginger powder
1 cup powdered milk
1/2 cup diastatic malt powder
1 envelope unflavored gelatin
Combine all ingredients in a blender container or food processor.
Process for 30 seconds. Remove enhancer to a glass or plastic
container with a tight fitting lid you can get a teaspoon in to. To use
add 1 tsp. of the enhancer per 1 cup of flour called for in the recipe.
No other adjustments are needed.
Per recipe (excluding unknown items): 1608 Calories; 34g Fat (18.6%
calories from fat); 44g Protein; 293g Carbohydrate; 3g Dietary Fiber;
124mg Cholesterol; 743mg Sodium.
Exchanges: 11 Grain(Starch); 4 Non-Fat Milk; 7 Fat; 5 Other Carbs.
NOTES: For the Vitamin C tablets. Buy a bottle at your local drug
store.
Then process in a blender or food processor until powdered.
Super Bread Fresh Dough Enhancer
1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granuals
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast
MIXING: Combine all ingredients in a blender container or food
processor. Process for 30 seconds. Store the dough enhancer in the
freezer in a tight lidded container (glass is best).
USING: Use 1 tablespoon per cup of flour called for in the recipe. No
other adjustments are needed.
Per Serving (excluding unknown items): 57 Calories; 1g Fat (17.1%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 32mg Sodium.
Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.
NOTES: VITAL WHEAT GLUTEN:
Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour is a mixture
of
Vital Wheat Gluten and Bread Flour. Vital Wheat Gluten helps form a
better
dough that is better able to trap the gas given off by the yeast. This
enables more of the gas to be trapped which means the loaf will be
taller
and have a text structure and texture.
POTATO FLAKES:
Potato Flakes (Instant mashed potatoes) help the bread stay moist
longer
which helps keep it from staling. It also helps makes a more tender
bread
with a better structure and taste.
PECTIN POWDER:
Pectin Powder (the same you use for making jelly) helps keep the bread
fresher longer, it helps with dough structure and bread texture.
LECITHIN GRANUALS:
Lecithin is found is soy foods and in egg yolks. It helps with bread
moisture, texture, flavor, crust browning and is a mild natural
preservative.
ASCORBIC ACID POWDER:
Ascorbic Acid (Vitamin C) helps boost the yeast which helps it do a
better
job in rising the bread. It is also a mild natural preservative. If you
can find
ascorbic acid powder by a bottle of natural vitamin C tablets and
powder
them in the blender. Do this before you add the rest of the ingredients
you
need the tablets to be completely ground up.
GINGER POWDER:
Ginger Powder is a very good natural preservative as it is also
antiseptic
which helps it retard mold formation. It is also a mild yeast booster.
Don’t
worry you won’t taste the ginger in your bread.
POWDERED MILK:
Powdered milk helps with the taste, texture and the crust browness of
your bread.
NON-DIASTATIC MALT POWDER:
Non-Diastatic Malt is used in NY Bagel recipes and is what gives it
that
special taste. Used here it is a yeast booster and food. Yeast will
feed off
of this before any other sweetener they just love it.
UNFLAVORED GELATIN:
Gelatin helps with keeping the bread fresher longer. It helps make a
moister loaf of bread which in turns means it takes longer for it to
dry out
and go stale. Knox is the most popular brand of unflavored gelatin.
ACID WHEY:
Acid whey is the by product of making many types of dairy products.
Make sure you get acid whey and not sweet whey. If it doesn’t say acid
whey then assume it is sweet whey. The acid whey is a yeast booster
and a mild preservative. It also helps in dough and bread structure and
texture. This product can be hard to find.
TOFU POWDER:
Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy Protein Powder,
etc. should be easy to find at almost any health food store. If you go
for
the Soy Protein Powder make sure it is unflavored. Tofu Powder helps
with structure and the texture of the bread. It also helps in the
browning
of the crust and overall taste of the bread.
CORN STARCH:
Corn Starch helps with structure, texture and moisture retention.
INSTANT YEAST:
This just adds an extra little boost to the bread dough.
Frugal Gourmet’s Polish Noodles and Cabbage Recipe #38642
This recipe is from The Frugal Gourmet on our Immigrant Ancestors cookbook. It’s a great Polish comfort food, easy to mix and serve and easy on the pocketbook. I like to add sliced Kielbasa to mix when done and add a tossed salad and good hard-crust bread.
by Laudee
40 min | 20 min prep | SERVES 4 -6
1/4 cup butter
1/2 cup yellow onions, peeled and chopped
4 cups cabbage, chopped
1 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon pepper (ground)
1 (8 ounce) package egg noodles
1/2 cup sour cream (optional)
1. Melt butter in large skillet.
2. Add onion and sauté until transparent.
3. Add cabbage and sauté 5 minutes, or till tender but still crisp.
4. Stir in caraway seeds, salt and pepper.
5. Cook noodles in salted water as directed on package.
6. Don’t overcook.
7. Drain well.
8. Stir noodles into cabbage and add sour cream.
9. Cook 5 minutes longer, stirring frequently.
© 2007 Recipezaar.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.