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

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."

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."

Frugal Tuna Burgers Recipe #207568
Easy tuna cakes that use stuffing instead of spices & breadcrumbs. This is a cheap, frugal and fast dinner.
by Diana in KS
25 min | 25 min prep | SERVES 6
1 (12 ounce) box seasoned stuffing mix
1 (10 ounce) can mushrooms (drained & diced smaller)
1 (6 ounce) can tuna
1/2 cup parmesan cheese (dry can be used)
1/2 cup onions, diced
1/4 cup vegetable oil

1. Prepare stuffing, adding onions; if you are adding them. (see notes below).
2. Add 2 T vegetable oil to a skillet.
3. Add mushrooms to skillet; cook & stir for 2 minutes.
4. In a bowl add stuffing, tuna, cheese and mushrooms.
5. Form into patties.
6. Add 2 T vegetable oil to a skillet.
7. Add as many patties as your skillet will hold comfortably. (In mine, I can fit three medium size patties without them touching.).
8. Cook on medium heat until golden brown on both sides.
9. Continue adding patties and extra oil as needed until all of the tuna mix is used.
10. Remove to a plate until all are complete.
11. Serve with in a hamburger bun just like hamburgers.
12. My family likes these with mustard, lettuce and an extra slice of cheese.
13. (optional, can use 3T dried onions in place of dice onion).

Frugal Hash Recipe #74900
I was raised poor and we didn’t waste anything. If we had left over meat, we always enjoyed it made over like this. You can even use left over potatoes if you have them, just remember to adjust your cook time. You can also add any type of seasoning that you like to change the taste to suit your family.
by Jellyqueen
40 min | 20 min prep | SERVES 4
1 cup chopped left over meat (steak, pork chops, chicken, turkey, etc)
2 cups cubed potatoes
1 medium onion, chopped
2 tablespoons vegetable oil or olive oil
1 cup frozen English peas
1/2 cup water
salt and pepper

1. Saute onions in oil for 2 or 3 minutes.
2. Add cubed potatoes, seasonings and water and smother until potatoes are almost done— about 15 minutes.
3. Add chopped meat and frozen English peas and simmer until heated through.

6-Minute Raspberry Jam (With Variations) Recipe #301951
You won’t need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they’re a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you’ve whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.
by JackieOhNo!
36 min | 30 min prep | 2/3 cup
1 3/4 cups fresh raspberries, pureed
1/4 cup sugar

1. Mix berries and sugar in 6-cup microwave-proof bowl. Microwave uncovered on HIGH 6 minutes. Let cool slightly. Transfer to jar and refrigerate covered.
2. For Blueberry Jam: puree 1-1/2 cups fresh blueberries and mix with 1/4 cup sugar. Proceed as above. (Makes 3/4 cup).
3. For Peach Jam: pit and coarsely puree 2 medium or 3 small ripe peaches (about 12 oz.); mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
4. For Strawberry Jam: coarsely puree 1-1/2 cups hulled fresh strawberries; mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
5. For Blackberry Jam: puree 1-3/4 cups fresh blackberries; mix with 1/4 cup sugar. Proceed as above. (Makes 2/3 cup).
6. For Citrus Marmalade: quarter, seed, and coarsely puree 1 each medium lemon and lime; mix with 3/4 cup sugar. Proceed as above. (Makes 1-1/2 cups).

Stuffed Banana Peppers Recipe #301955
An old friend gave me this recipe for wonderful stuffed peppers. I have made this countless times over the years and have always been pleased with the results. Would be great for Cinco de Mayo
by Irish Rose
40 min | 10 min prep | SERVES 3 -4
6-8 banana peppers
1 (16 ounce) can refried beans
8 ounces monterey jack cheese, sliced
1 (16 ounce) jar salsa

1. Preheat oven to 375 degrees.
2. Take 6-8 large banana peppers, slice down the middle and remove cap and seeds. Place peppers in 13x9x2 pan.
3. Stuff pepper halves with refried beans.
4. Cut block of cheese into thick slices and insert one slice into each pepper in middle of the beans.
5. Pour one 16 oz. jar of salsa over everything.
6. Cook for approximately 30-45 minutes or until cheese is melted.
7. Serve and enjoy! How easy does this get!

Golden Coconut Peach Pie Recipe #301968
This pie comes from Grandma’s Great Desserts. We love this pie. Enjoy!
by WiGal
1½ hours | 25 min prep | SERVES 8
4-4 1/2 cups fresh peaches, sliced
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
5 ounces evaporated milk, small size
1 egg, beaten
1/4-1/2 cup sugar
1/4 teaspoon almond extract

1. Preheat oven to 450 degrees.
2. In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
3. Pour into pie shell; dot with butter.
4. Bake at 450 degrees for 15 minutes.
5. Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
6. Remove pie from oven and pour this mixture over the hot filling.
7. Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
8. Serve warm, or chilled.
9. Store leftovers in refrigerator.

Whole Wheat Chocolate Zucchini Bread Recipe #301559
Great mid-day snack for a boost of energy to last you to dinner (not to mention pretty good for you, too). I made this with two eggs, but I think it could use another. Let me know what you think. I may just add an egg white next time.
by The Savory Truffle
1½ hours | 20 min prep | SERVES 16
1 1/2 cups zucchini, grated (one large and one medium, for me)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 large eggs
3/4 cup sugar
1/3 cup fat free sour cream (I would have used yogurt, but this is what I had)
1/3 cup cocoa powder
1/4 teaspoon salt
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

1. preheat oven to 350.
2. grate zucchini in food processor with applesauce.
3. mix oil, eggs and sugar in mixing bowl until fully incorporated.
4. add sour cream, cocoa and salt.
5. gently mix in the final ingredients to avoid overbeating.
6. Pour into greased bread pan and bake for 50-60 minutes.

Bread Machine American Muffin Bread Recipe #301851
My Mom found this recips somewhere and it as a family favorite. Put it in a zip bag and it will keep for a week. Our favorite way to serve this is warm with butter.
by Thndrus
2 hours | 20 min prep | 12 slices
3/4 cup butter
3/4 cup sugar
4 eggs
3 tablespoons powdered milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1. Cut butter into pieces and let soften at room temperature.
2. Beat eggs lightly.
3. Mix flour, baking powder and salt together.
4. Add softened butter to bread machine bowl.
5. Add eggs to bread machine bowl.
6. Add flour mixture to bread machine bowl.
7. Add sugar to bread machine bowl.
8. Add vanilla to bread machine bowl.
9. Use the quick bread mode on your bread machine to make the bread.

Savoury Barley Muffins With Rosemary and Parmesan Recipe #301871
Adapted from Lorna Sass’ Whole Grains, Every Day, Every Way. Really REALLY good LIGHT, MOIST and FLUFFY 100% whole grain muffins! Note: Both metric weight and cup measures included. Personally I prefer weight measurement- no need to dirty more than 2 bowls and 2 forks for mixing :) The combination of flours give it a tender, delicate crumb that is “sweet”- no bitter whole wheat flavour and the EV olive oil lightly perfumes it with a deliciously fruity scent. This combined with the aroma of the rosemary and the salty crunchy parmesan crust makes it an UNBEATABLE breakfast. Ahhh...
by Chef #354339
20 min | 5 min prep | SERVES 12 , 12 muffins
1 cup white whole wheat flour (120g. Original recipe called for whole grain spelt flour but I ran out- white whole wheat flour turned out perfect)
1 cup barley flour (120g)
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
2 large eggs (100g without shell)
1 1/2 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they could get while retaining structure)
1/4 cup olive oil (52g. Extra virgin for flavour! Yum!)
2 tablespoons honey (40g)
1/8 cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)

1. Preheat 400F (200C).
2. In large bowl combine all dry ingredients EXCEPT cheese.
3. In 2nd bowl lightly whisk together all wet ingredients.
4. Stir wet into dry just til moist and roughly combined.
5. Spoon into lined or greased muffin pan. I used silicon.
6. Sprinkle cheese.
7. Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
8. These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can’t wait like me!
9. Best devoured FRESH and STEAMING HOT out of oven.

Pumpkin Quick Bread (Abm Bread Machine) Recipe #297095
Called a quick bread because chemical leavening is used rather than yeast. This recipe should work for any standard-sized bread machine with a cake or quick bread cycle. Cooking/passive time depends on your machine.
by LaJuneBug
2¼ hours | 15 min prep | 1 loaf
1/3 cup vegetable oil
3 large eggs
1 1/2 cups pumpkin puree
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 cups all-purpose flour
1/2 cup chopped walnuts (optional) or pecans (optional)
nonstick cooking spray

1. Spray bread machine with nonstick cooking spray.
2. In a bowl, mix first 4 ingredients until well blended. Stir in baking powder, soda, salt, spices, and flour until just mixed. Pour mixture into bread machine pan.
3. Set bread machine to quick or cake cycle.
4. Add chopped nuts at the beep, if using.
5. When complete, carefully loosen the loaf and turn out onto a rack to cool.

Cheddar-Chive Bread (Bread Machine) Recipe #298028
This is a great bread to serve with a simple dinner since it has such great flavors. It makes a 2-pound loaf.
by Lvs2Cook
45 min | 15 min prep | SERVES 16
2/3 cup milk
1 2/3 cups shredded extra-sharp cheddar cheese
1/4 cup water
1 egg
3 tablespoons butter
4 cups flour
3 tablespoons snipped fresh chives
1 1/4 teaspoons sugar
1 teaspoon salt
1 1/4 teaspoons yeast

1. Add ingredients to your machine in the order recommended by the manufacturer of your machine, adding the cheese with the milk.
2. Select the cycle ~ either basic white if you plan to bake in the bread machine or dough if you plan to shape and bake in your oven.
3. Dough may appear dry at first but will become more moist as the cheese is incorporated into the dough.

100% Whole Wheat Bread (Abm) Recipe #292147
I wanted 100% which is light and fluffy so I started tinkering away and this is the recipe I got. I really love it and it’s easy-peasy, lemon-sqeasy as my kids would say. As a result, I’ve retired my 50-50 bread. Hopefully s
by Chef Mommy #6
3¾ hours | 10 min prep | SERVES 1 , 12 slices
1 cup buttermilk
2 eggs
3 1/4 cups whole wheat flour
4 ml salt
2 tablespoons gluten
3 tablespoons margarine
1/4 cup honey
2 teaspoons dry active yeast

1. Microwave buttermilk for 30secs to a minute so it’s lukewarm.
2. Add all ingredients to breadmachine in the order listed.
3. Select 1.5 lbs loaf
4. NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it’s too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.

Peanut Butter and Jelly Loaf Recipe #292158
I got this recipe from uncle Butch several years ago. I don’t remember where he said he got it and he has since past. When he past I thought I lost the recipe forever till today when I was going through my grams recipes and I found this recipe. I can’t remember the order so please refer to your owers manual. My family really enjoys this bread it tastes so good. I think it could use more jelly.
by internetnut
15 min | 15 min prep | 1 loaf bread
1 cup water
1 1/2 tablespoons oil
1/2 cup peanut butter
1/2 cup jelly
1 tablespoon sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons yeast

1. Place eveything into a bread machine as directed by your user manual that came with the bread machine.

Greek Bread (Abm) Recipe #272872
The recipe asks for black olives but use any kind that you like, it will work fine! Baking time is however long it takes your machine.
by Annacia
15 min | 15 min prep | SERVES 16
1 cup milk (70* to 80* degrees)
1 teaspoon olive oil
1/2-1 1/2 teaspoon salt
3/4 cup crumbled feta cheese
3 cups bread flour
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
1/4 cup sliced ripe olives

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
2. Select basic bread setting.
3. Choose crust color and loaf size if available.
4. Bake according to bread machine directions ( check dough after 5 minutes of mixing: add 1 to 2 tablespoons of water or flour if needed).
5. Just before the final kneading (your machine may audibly signal this), add the olives.
6. Yield: 1 loaf (1-1/2 pounds), 16 slices.

Bread Machine Argentine Cheese & Corn Bread Recipe #272707
This is based on a recipe from Madge Rosenberg’s “The Best Bread Machine Cookbook Ever Ethnic Breads”. She says, “Similar breads appear all over South America as far north as Venezuela. This version from the southern tip of the continent has enough color and taste to be eaten plain or with a meat broth or boiled beef.” I use it as I would a corn bread with chili; I’ve even had it with butter and jam for breakfast!
by mersaydees
4 hours | 20 min prep | 1 loaf
Large Loaf (1 1/2 Pounds)
2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups yellow cornmeal
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons parmesan cheese, grated
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground cumin
3 tablespoons vegetable oil
1 cup water
1/3 cup green bell peppers, finely diced
1/3 cup corn kernels

1. Add the first ten ingredients to your bread machine in the order suggested by the manufacturer.
2. Process on the bread cycle.
3. At the beeper (or at the end of the first kneading if your machine does not have a beeper), add the bell pepper and corn.

Pumpkin Pecan Bread (Bread Machine) Recipe #274258
From BH&G.
by dicentra
1¼ hours | 5 min prep | SERVES 16
1/2 cup milk
1/2 cup canned pumpkin
1 egg
2 tablespoons margarine or butter, cut up
3 cups bread flour
3 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon active dry yeast or bread machine yeast
3/4 cup coarsely chopped pecans

1. Add the ingredients to the bread machine according to the manufacturer’s directions.
2. Select the basic white bread cycle. Makes 16 servings.

Cottage Cheese Bread - Abm Recipe #278684
A hearty, mild white bread that is great for toasting or serving with soup.
by KelBel
3¾ hours | 5 min prep | SERVES 12
1/2 cup water
1 cup cottage cheese
2 tablespoons olive oil
1 egg
1 tablespoon white sugar
1/4 teaspoon baking soda
1 teaspoon salt
3 cups bread flour
2 teaspoons active dry yeast

1. Add the ingredients to your bread machine in the order suggested by the manufacturer, and start.
2. Add more bread flour if the dough seems too sticky.

Tomato Cakes
Submitted by: STORMBORN
Rated: 4 out of 5 by 4 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 4 servings
“Tasty and cheap, this is a recipe from the Great Depression. Excellent as a side dish for supper, or even a main dish for a light meal.”
INGREDIENTS:
1 (14.5 ounce) can peeled and
diced tomatoes with juice
1/4 onion, chopped

30 saltine crackers, crushed
1 pinch salt and pepper to taste
3 tablespoons vegetable oil
DIRECTIONS:
1. Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.
2. Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/3/2008

Blueberry Crumb Bars
Submitted by: A. Beavers
Rated: 4 out of 5 by 177 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 15 servings
“Cheap and easy to make. Kids love them. Any berry can be used.”
INGREDIENTS:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg

1/4 teaspoon salt (optional)
1 pinch ground cinnamon
(optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/3/2008

Jo’s Rosemary Bread
Submitted by: Jo Lager
Rated: 5 out of 5 by 328 members Prep Time: 10 Minutes
Cook Time: 40 Minutes Ready In: 3 Hours
Yields: 12 servings
“Wonderfully generous with the rosemary, with support from a little black pepper and Italian seasoning, this bread comes out light and fragrant from the bread machine.”
INGREDIENTS:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning

1/4 teaspoon ground black
pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry
yeast
DIRECTIONS:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
ALL RIGHTS RESERVED © 2008 Allrecipes.com

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