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

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

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[nw_arizona_granny]

Apple Pie

8 tart apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6 to 7 hours or until apples are soft.

http://www.razzledazzlerecipes.com/dessert-crock-pot-recipes/index.htm

[nw_arizona_granny]

Apple Streusel Cake

1 16 ounce package pound cake mix
1 14 ounce can chunky apple pie filling
1/4 cup brown sugar
1 tablespoon flour
1/4 cup finely chopped walnuts
2 teaspoons cinnamon

Prepare the pound cake according to package directions.

Pour the batter into a well greased and floured stoneware or the crockpot Bread ‘N Cake Bake pan.

In a medium bowl, combine the remaining ingredients and pour over the cake batter. Place the covered pan in the slow cooker.

Cover; bake on high 3 to 4 hours. Serve warm or cold.

Makes 10 servings.

For a 5, 6 or 7 quart crock pot slow cooker, you may double all ingredients.

http://www.razzledazzlerecipes.com/dessert-crock-pot-recipes/index.htm

[nw_arizona_granny]

http://www.thatsmyhome.com/slowcooker/polish-sausage-cabbage-soup.htm

Polish Sausage and Cabbage Soup

2 cups cubed peeled potatoes

4 cups packaged coleslaw mix with carrots

1 large onion, chopped

2 teaspoons caraway seeds, crushed

1 pound cooked Polish sausage, halved lengthwise and cut into

1/2” slices

4 cups reduced-sodium chicken broth

In a 3 1/2 to 6 quart slow cooker place potatoes, coleslaw mix, onion, caraway seeds and sausage. Pour broth over all.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Makes: 6 servings

[nw_arizona_granny]

Slow Cooker Tamale Pie

2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh - chopped
1/2 pound Pork sausage
1 pound Beef stew meat - 1/2-inch cubes
1 Onion - chopped
1/2 cup Celery - finely chopped
1 Green chile pepper, mild - seeded/chopped
1/2 cup Sun-dried tomatoes - chopped
8 ounces Can whole-kernel corn - drained
1 can Ripe olives, sliced - drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan.

Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro.

Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.

In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.

Carefully spoon into center of cornmeal-lined pot.

Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.

http://www.thatsmyhome.com/slowcooker/tamale_pie.htm

[nw_arizona_granny]

Crockpot Enchiladas

1 lb. ground beef
1 onion — chopped
1 green pepper — chopped
1 can black beans — drained and rinsed, optional
1 can Rotel
1/3 cup water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheese (Monterey jack, cheddar or a mixture of both)
4 flour tortillas

In a skillet, cook beef, onion, and pepper until beef is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min.

In a 5 qt. crockpot, layer beef mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours.

Serve as wedges along with chips, salsa, and sour cream.

http://www.thatsmyhome.com/slowcooker/crockpot-enchiladas.htm

[nw_arizona_granny]

Smothered Swiss Steak

1- 1 1/2 pounds round steak

1 can cream of mushroom soup

1 can (8 oz) tomato sauce

1 onion, halved and sliced

1 carrot, shredded

1 can (4 oz) mushrooms

Brown round steak in skillet. Meanwhile, place carrot, onion, and mushrooms in bottom of crockpot.

Cut beef into serving sized pieces and place over vegetables.

In same skillet, mix mushroom soup and tomato sauce. Pour over beef and vegetables.

Cover and cook on low 8 hours.

http://www.thatsmyhome.com/slowcooker/smothered-swiss-steak.htm

[nw_arizona_granny]

Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10-ounce can chopped tomatoes with green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano OR 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red and/or yellow sweet peppers, cut into strips
1 15-ounce can pinto beans, rinsed and drained
3 cups hot cooked rice
Optional-crumbled feta cheese

Trim fat from meat. Place meat in a 3 1/2 to 4 quart slow cooker. In a bowl stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt and black pepper. Pour over meat.

Cover and cook on low-heat setting for 7 to 9 yours or on high-setting for 3 1/2 to 4 1/2 hours.

If using low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. If using, stir fresh oregano into bean mixture.

To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.

Makes: 6 servings

http://www.thatsmyhome.com/slowcooker/mexican-steak-beans.htm

[nw_arizona_granny]

Crockpot Italian Style Meat Loaf

1 (8 oz.) can pizza sauce

1 beaten egg

1/2 C. chopped onion

1/2 C. chopped green sweet pepper

1/3 C. fine dry seasoned bread crumbs

1/2 t. garlic salt

1/4 t. pepper

1/4 t. fennel seed, crushed, optional

1 1/2 lbs. lean ground beef

1/2 C. shredded mozzarella cheese

Reserve 1/3 cup pizza sauce; cover and chill. In a medium mixing bowl combine remaining pizza sauce and egg. Stir in onion, green pepper, bread crumbs, garlic salt, pepper and fennel. Add ground beef and mix well.

Crisscross three 18 x 2-inch foil strips (atop a sheet of waxed paper to keep counter clean.) In center of the foil strips shape a 6-inch round meat loaf. Bringing up foil strips, lift and transfer meat and foil to crockpot. Press meat away from sides of the cooker to avoid burning.

Cover; cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours ( or to 170° F. internal temperature)

Spread meat with reserved pizza sauce. Sprinkle with mozzarella cheese. Cover cooker and let stand 5 to 10 minutes.

Using foil strips, carefully lift meat loaf and transfer to a serving plate; discard the foil strips.

http://www.thatsmyhome.com/slowcooker/meatloaf.htm

[nw_arizona_granny]

http://www.thatsmyhome.com/slowcooker/sweet-sour-green-beans.htm

Sweet and Sour Green Beans

2 lbs. fresh green beans, trimmed and frenched
4 slices bacon, diced
1 small onion, diced
1 T. flour
1/4 c. water
1/4 c. cider vinegar
2 T. sugar or Splenda
1/2 t. salt
pepper

Cook the beans in boiling water for about 10-15 minutes, until crisp-tender. Add to crock pot.

In a skillet, fry bacon until crisp; remove bacon and drain. Pour off all but 2 T. fat from skillet; saute onion in fat (do not brown.

Dissolve flour in water; stir into onions and cook until slightly thickened.

Stir bacon and remaining ingredients into onion mixture. Pour over green beans and mix well.

Cover and cook on high for 1 hour, then turn to low setting for 7-9 hours.

Makes 6-8 servings.

[nw_arizona_granny]

http://www.thatsmyhome.com/slowcooker/chile-rellenos.htm

Crockpot Chile Rellenos

2 cans (4 oz. ea.) whole green chiles

1/2 lb. Monterey Jack cheese, grated

1/2 lb. Cheddar cheese, grated

2 T. flour

2 eggs

1 can evaporated milk (12 oz.)

1 can (8 oz.) tomato sauce

Open chiles and remove seeds and veins.

In a bowl combine flour, eggs and milk. Spray crockpot with nonstick cooking spray. In bottom of crockpot layer 1/2 chiles, 1/2 each of the cheeses, and pour 1/2 milk mix. Repeat.

Cook on LOW 6 to 8 hours. Last 1/2 hour pour tomato sauce on top.

[nw_arizona_granny]

Cabbage and Leeks in Cream Sauce

1/2 head cabbage, coarsely chopped
3 large leeks, sliced
1 large garlic clove, minced
2 tablespoons sherry or dry white wine
2 tablespoons water
1 tablespoon butter
2 tablespoons butter
2 tablespoons flour
3/4 to 1 cup half and half or milk
1/4 teaspoon mace, or nutmeg
salt and pepper, to taste

Put cabbage and leeks in crock pot. Add minced garlic, sherry and water (or use 1/4 cup of chicken broth).

Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours.

Melt butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture.

Serves 4 as a side dish

http://www.thatsmyhome.com/slowcooker/cabbage-leeks-cream-sauce.htm

[nw_arizona_granny]

http://www.thatsmyhome.com/slowcooker/zucsou.htm

Crock Pot Zucchini Soufflé

4 C. grated zucchini

1 3/4 C. Bisquick

3/4 C. Parmesan Cheese

1/4 C. oil

4 eggs, beaten

1 large onion, diced

3 garlic cloves, minced

3 T. parsley

salt to taste

Spray crockpot with nonstick cooking spray. Combine all ingredients in a bowl. Pour into crockpot.

Cook on LOW 6 to 8 hours.

[nw_arizona_granny]

Quick, Easy -N- Fast Herbed Zucchini Recipe

2 T. water
1 t. olive oil
1 medium garlic clove, crushed
1 t. dried rosemary
1/2 lb. zucchini, thinly sliced (2 C.)
salt and freshly ground black pepper

Preheat boiler. Line a baking tray with foil. Mix water, olive oil, garlic and rosemary together in a small bowl. Toss zucchini in mixture. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat for 5 minutes. Sprinkle with salt and pepper, to taste. Serve.

http://www.razzledazzlerecipes.com/quickneasy/veg/herbzuc.htm

[nw_arizona_granny]

http://www.thatsmyhome.com/farmers/squash-fritters.htm

Squash Fritters

About 3/4 pounds yellow squash, sliced
1 egg, beaten
6 Tbsp. of flour
5 Tbsp. of cornmeal
1/2 Tsp. baking powder
Salt/ Pepper to suit you
A couple shakes paprika
1 Medium Onion, grated
Vegetable oil

Cover squash with water and boil 10-15 minutes or till tender
Drain and mash squash to measure 1 cup
Stir squash and egg together well
In a separate bowl, combine flour, cornmeal, baking powder and salt, pepper, paprika; stir these well.
Add squash and onion and stir till well blended.
Drop squash mixture by level Tablespoons into hot oil in skillet
Cook till golden brown, turning once
Drain well on paper towels and lightly sprinkle with powdered sugar.

[nw_arizona_granny]

http://www.thatsmyhome.com/farmers/zucchini-upside-down-corn-bread.htm

Zucchini Upside Down Corn Bread

2 medium zucchini — unpeeled
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.

In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.

In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.

Set oven temperature to 350º

Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.

Bake for 25 minutes (more or less) or till top is golden.

Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.

Makes 6 wedges. Serve warm.

[nw_arizona_granny]

One of my favorite chicken recipes is as
follows:

1 med chicken (fryer is ok)
salt & pepper to taste
2 tablespoon melted butter

Put the chicken WITHOUT any liquid in a crock pot...sprinkle with salt
&
Pepper then drizzle butter over the chicken...

Let cook on high 4 hours..the chicken
will use its own juices and when you’re
done will have a sweet tender chicken.
Now you can take meat off the bone for
chicken salad...cream of chicken (using
some of the broth at bottom of pan) on
biscuits, chicken cassarole or any other chicken recipe you like as
the
chicken is so tender it falls off the bone almost.

enjoy

Granny Pat

http://groups.yahoo.com/group/cheapcooking/

[nw_arizona_granny]

Blackberry Muffins
Posted by: “Beth

Blackberry Muffins
Country Woman

SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.

Ingredients:
1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg, lightly beaten
3/4 cup milk
1/4 teaspoon vanilla extract
1-3/4 cups plus 1 tablespoon all-purpose flour, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blackberries
Honey, optional

Directions:
In a mixing bowl, cream butter and sugar. Add egg and mix well. Beat in
milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4
cups
flour, baking powder and salt; stir into creamed mixture just until
combined (batter will be thick). Toss blackberries with the remaining
flour until coated; fold into batter. Fill greased or paper-lined
muffin
cups half full. Bake at 425° for 20-25 minutes or until muffins are
golden and test done. Serve warm with honey if desired. Yield: 1 dozen.

Nutrition Facts
One serving: (1 each) Calories: 156 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 30 mg Sodium: 184 mg Carbohydrate: 25 g Fiber: 1 g
Protein:
3 g

Messages in this topic (2)
________________________________________________________________________
14b. Blackberry Muffins
Posted by: “Beth

Blackberry Muffins
Taste of Home’s Holiday & Celebrations Cookbook

No one can resist these buttery muffins bursting with juicy
blackberries. They make a nice addition to any breakfast table.
—Julee Walberg, Carson City, Nevada

SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.

Ingredients:
1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

Directions:
In a mixing bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a
time, beating well after each addition. Combine the flour, baking
powder
and salt; stir into creamed mixture alternately with milk. Fold in
blackberries.
Fill greased or paper-lined muffins cups two-thirds full. Sprinkle
with remaining sugar. Bake at 375° for 20-25 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pans
to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 172 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 38 mg Sodium: 172 mg Carbohydrate: 28 g Fiber: 1 g
Protein:
3 g

http://www.tasteofhome.com/Recipes/Blackberry-Muffins
http://www.tasteofhome.com/Recipes/Blackberry-Muffins

[nw_arizona_granny]

Posted by: “Beth

Blender Yeast Rolls
Country Woman

If you’re looking for a quick and easy homemade yeast roll this Easter,
you’ll want to try Regena Newton’s recipe. Use your blender to combine
the wet ingredients and combine with flour. No kneading required,
either. This Oktaha, Oklahoma ranch woman says the recipe has become a
family favorite.

SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.

Ingredients:
1 cup warm milk (110° to 115°)
1 package (1/4 ounce) active dry yeast
1/4 cup sugar
2 eggs
1/4 cup vegetable oil
3-1/4 cups all-purpose flour
1 teaspoon salt

Directions:
In a blender, combine the warm milk, yeast, sugar, eggs and oil; cover
and process on low speed for 30 seconds or until blended.
In a large bowl, combine the flour and salt. Add yeast mixture;
stir
with a spoon until combined (do not knead). Cover and let rise in a
warm
place until doubled, about 30 minutes.
Stir down dough. Fill greased muffin cups half full. Cover and let
rise until doubled, about 30 minutes.
Bake at 350° for 18-20 minutes or until golden brown. Remove from
pans to wire racks. Serve warm. Yield: about 1 dozen.

Nutrition Facts
One serving: (1 each) Calories: 206 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 38 mg Sodium: 218 mg Carbohydrate: 31 g Fiber: 1 g
Protein:
5 g

http://www.tasteofhome.com/Recipes/Blender-Yeast-Rolls
http://www.tasteofhome.com/Recipes/Blender-Yeast-Rolls

[nw_arizona_granny]

Panettone Loaves
Posted by: “Dorie”

INGREDIENTS
1/3 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk
2/3 cup white sugar
4 eggs
2 egg yolks
1 teaspoon vanilla extract
12 tablespoons unsalted butter
2 cups candied mixed fruit
2 1/2 teaspoons grated lemon zest
2 tablespoons orange zest
2 tablespoons butter, melted
1 egg yolk
1 tablespoon cream

To make sponge, warm a small bowl by rinsing it with hot water. Pour
in warm water and sprinkle 1 package yeast on it. Let stand until
yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and
let stand 30 minutes, or until doubled. Sprinkle remaining yeast over
warm milk. Let stand until dissolved. Beat together sugar, eggs, egg
yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until
well incorporated.
Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly
pour in egg mixture and beat on high speed 3 to 4 minutes, until dough
is elastic looking and long strands form. Beat in fruit and zests. Turn
dough into oiled bowl, cover with plastic wrap, and leave in a warm
place to rise until doubled, about 2 to 3 hours.
Fold down bags to form a 3-inch cuff. Brush inside and out with
melted butter. Turn out dough onto a lightly floured work surface and knead
a few times to deflate. Divide dough into 3 pieces. Roll each piece
into a ball and drop into prepared bags. Place bags on a baking sheet
about 4-inches apart and cover loosely with plastic wrap. Let rise in a
warm place until doubled again, about 2 hours.
Heat oven to 400 degrees F (200 degrees C). Cut an X in top of each
loaf with oiled scissors. Combine egg yolk with cream. Brush tops of
loaves lightly with egg wash.
Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower
heat to 375 degrees F(190 degrees C). Bake for 30 more minutes; if tops
get too brown, cover with foil. Loaves are done when a wooden skewer
inserted into centers comes out clean. Cool on wire rack.

Dorie
http://groups.yahoo.com/group/Momsmenuplan/

[nw_arizona_granny]

Bishop’s Bread
Country Woman Christmas

Packed with cherries, chocolate and nuts, this delectable quick bread
has become a Christmas family tradition.

SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour 5 min. + cooling

Ingredients:
2/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup semisweet chocolate chips
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup halved red and green candied cherries
GLAZE:
1 cup confectioners’ sugar
2 tablespoons milk

Directions:
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a
time, beating well after each addition. Beat in vanilla. Combine the
flour, baking powder, and salt; add to creamed mixture alternately with
milk. Fold in the chocolate chips, raisins, pecans and candies
cherries.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at
350° for 65-75 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before removing from pan to a wire
rack. Combine glaze ingredients; drizzle over warm bread. Yield: 1
loaf.

Nutrition Facts
One serving: (1 piece) Calories: 370 Fat: 16 g Saturated Fat: 8 g
Cholesterol: 66 mg Sodium: 328 mg Carbohydrate: 54 g Fiber: 1 g
Protein:
5 g

http://www.tasteofhome.com/Recipes/Bishop-s-Bread-2
http://www.tasteofhome.com/Recipes/Bishop-s-Bread-2