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 ...
Vegetable Herb Bread
1 1/8 c Water
1 tb Butter or margarine
1/3 c Diced onion
1 1/2 ts Sugar
1 ts Salt
1 ts Black pepper
1 ts Sage
2 ts Dried thyme
1/3 c Diced celery, including leafy top
3 c Bread flour
2 ts Rapid or quick yeast
Yield: 1 1/2 lb loaf
Note: It is a wonderful, spicy, light-textured and colored bread which can be used for leftover turkey sandwiches. Watch dough for moisture.
Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com
Whole Grain Orange Bread
1 1/3 c Juice, orange
3 tb Oil, vegetable
3 tb Honey
2/3 ts ;salt
2 ts Orange peel; grated
2/3 c Flour, whole wheat bread
2/3 c Flour, oat/or oats
2/3 c Flour, rye
3 c Flour, bread
2 1/2 ts Yeast
Add to ABM in order listed. Set machine to appropriate cycle and bake.
Note: Oat wheat flour, available in grocery stores, may be used in place of the combined whole wheat and oat flours.
Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com
Yogurt Bread
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 ts Salt
1 tb Butter
2 tb Sesame seeds
1/2 c Yogurt (4 1/2 oz)
1/2 c Water
1 ts Dry yeast
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.
Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com
Trying to keep up ... and thanx for the continuing pings!
**Are you keeping up with my posts?**
Not even!
Slowing down, will catch up later. :)
Sorry to hear about Mr. Robinson—thanks for keeping us updated—esp those who don’t have time to linger as much as we’d like on FReeper.
# Something to think about: Here in our city if you buy bottled water for a family of 4 it costs about $1700 a year. If you use tap water for that same amount of water, it costs $14.
Have you heard the joke that says, “He is such a good salesman that he could sale ice to an Eskimo?” Well, I think some good salesmen got together and said “Let’s see if we can sell water to people who get it for almost free from their tap.” ...And it worked. They did it. I don’t know about you but there are an awful lot of things I would like to do with $1700.
# Want water that taste as cool and crisp as a mountain stream? Pour your water into a jug and put it in the fridge overnight. All chlorine and chemical taste disappears and the water is delicious.
So Da lious Pork Chops
6-8 pork chops
1 cup ketchup
1 cup coke
Brown pork chops and place in a greased baking dish. Mix ketchup and coke and pour over chops. Cover and bake at 375° for 45 minutes.
Instant Peach Cobbler
Filling
1/4 cup butter, melted
1 can peach pie filling (or any other fruit filling)
In a greased casserole dish, mix butter and pie filling.
Topping
1 can refrigerator biscuits, cut in fourths
1/4 cup butter, melted
1/2 cup sugar
1 tsp. cinnamon
Mix sugar and cinnamon. Dip biscuits into melted butter and then into the sugar mix. Place them on top of fruit filling. Bake at 400° about 15-20 minutes until biscuits are brown.
You are welcome.
As long as you are trying, that is all that counts.
Are you doing research that we want to know?
There is so many different directions to go, when dealing with food, that I [LOL] can’t cover them all.
One of these days, you will catch up and then be bored and ready for spring rushing again.
Yes, thanks to Gabz we were alerted about Jim Robinson and I know we all added our prayers.
Freeper prayers are all so powerful.
Survey Results: 30 best Web sites for job hunters -
From:
Off the Shelf: Featured posts from ResourceShelf Visit ResourceShelf
now: http://www.resourceshelf.com
Surviving the Middle Class Crash
Build a Homemade Hydroponics Garden Cheaply and Easily
Posted: 14 May 2008 08:16 PM CDT
Live in an apartment, or just want to grow herbs and veggies in a limited indoor space? Here are detailed instructions to make your own portable hydroponics system for around $50.00. by The Hydroponic Garden Book
Backyard Composting (Video)
Posted: 13 May 2008 09:40 PM CDT
Compost is one of nature’s best mulches and soil amendments, and you can use it instead of commercial fertilizers. Best of all, compost is cheap. You can make it without spending a cent. Using compost improves soil structure, texture, and aeration and increases the soil’s water-holding capacity. Compost loosens clay soils and helps sandy soils [...]
http://survivingthemiddleclasscrash.wordpress.com/
[This was in my osint@yahoogroups.com news this morning, I have heard of it before, have you? granny]
FW: PLease READ: Its about new drug fad with kids that we canwatch for and maybe prevent entirely!
Its about new drug fad with kids that we can watch for and maybe
prevent entirely!
The drug that isn¹t but can KILL.
A new drug fad for kids, it can kill them, please read.
D U S T I N G
First, I’m going to tell you a little about me and my
family. My name is Jeff. I am a Police Officer for a city which is
known nationwide for its crime rate. We have a lot of gangs and
drugs. At one point we were #2 in the nation in homicides per capita.
I also have a police K-9 named Thor. He was certified in drugs and
general duty. He retired at 3 years old because her was shot in the
line of duty. He lives with us now and I still train with him because
he likes it. I always liked the fact that there was no way to bring
drugs into my house. Thor wouldn’t allow it. He
would tell on you. The reason I say this is so you understand that I
know about drugs.
I have taught in schools about drugs. My wife asks all
our kids at least once a week if they used any drugs. Makes them
promise they won’t.
I like building computers occasionally and started
building a new one in
February 2005. I also was working on some of my older computers.
They were full of dust so on one of my trips to the computer store I
bought a 3 pack of DUST OFF. Dust Off is a can of compressed air to
blow dust off a computer. A few weeks later when I went to use one of
them they were all used. I talked to my kids and my two sons both said
they had used them on their computer and messing around with them. I
yelled at them for wasting the 10 dollars I paid for them.
On February 28 I went back to the computer store. They
didn’t have the 3 pack which I had bought on sale so I bought a single
jumbo can of Dust Off. I went home and set it down beside my
computer. On March 1st, I left for work at 10 PM. Just before
midnight my wife went down and kissed Kyle goodnight. At 5:30 am the
next morning Kathy went downstairs to wake Kyle up for school, before
she left for work. He was propped up in bed with his legs crossed
and his head leaning over. She called to him a few times to get up.
He didn’t move. He would sometimes tease her like this and pretend
he fell back asleep. He was never easy to get up. She went in and
shook his arm. He fell over. He was pale white and had the straw from
the Dust Off can coming out of his mouth. He had the new can of Dust
Off in his hands. Kyle was dead.
I am a police officer and I had never heard of this.
My wife is a nurse and she had never heard of this. We later found out
from the coroner, after the autopsy, that only the propellant from
the can of Dust off was in his system. No other drugs. Kyle had died
between midnight and 1 AM. I found out that using Dust Off is being
done mostly by kids ages 9 through 15. They even have a name for
it. It’s called dusting. A take off from the Dust Off name. It gives
them a slight high for about 10 seconds. It makes them dizzy. A boy
who lives down the street from us showed Kyle how to do this about a
month before. Kyle showed his best friend. Told
him it was cool and it couldn’t hurt you. It’s just compressed air.
It can’t hurt you. His best friend said no.
Kyle was wrong. It’s not just compressed air. It also
contains a propellant called R2. It’s a refrigerant like what is used
in your refrigerator. It is a heavy gas, heavier than air. When you
inhale it, it fills your lungs and keeps the good air, with oxygen,
out that’s why you feel dizzy, buzzed. It decreases the oxygen to your
brain, to your heart. Kyle was right. It can’t hurt you. IT KILLS
YOU!
The horrible part about this is there is no warning.
There is no level that kills you. It’s not cumulative or an overdose;
it can just go randomly, terribly wrong. Roll the dice and if your
number comes up you die. IT’S NOT AN OVERDOSE.
It’s Russian Roulette. You don’t die later. Or not feel good and say
I’ve had too much. You usually die as you’re breathing it in, if not
you die within 2 seconds of finishing ‘the hit.’ That’s why the
straw was still in Kyle’s mouth when he died. Why
his eyes were still open.
The experts want to call this huffing. The kids don’t
believe its huffing. As adults we tend to lump many things together.
But it doesn’t fit here. And that’s why it’s more accepted. There
is no chemical reaction, no strong odor. It doesn’t follow the huffing
signals. Kyle complained a few days before he died of his tongue
hurting. It probably did. The propellant causes frostbite. If I had
only known. It’s easy to say hey, it’s my life and I’ll do what I
want. But it isn’t. Others are always affected. This has forever
changed our family’s life. I have a hole in my heart and soul that can
never be fixed. The pain is so immense I can’t describe it. There’s
nowhere to run from it. I cry all the time and I don’t ever cry. I do
what I’m supposed to do but I don’t really care. My kids are messed
up. One won’t talk about it. The other will only sleep in our room at
night. And my wife, I can’t even describe how bad she is taking this. I
thought we were safe because of Thor. I thought we
were safe because we knew about drugs and talked to our kids about
them.
After Kyle died another story came out. A probation
Officer went to the school system next to ours to speak with a student.
While there he found a student using Dust Off in the bathroom. This
student told him about another student who also had some in his locker.
This is a rather affluent school system. They will tell you they don’t
have a drug problem there. They don’t even have a dare or plus
program there. So rather than tell everyone about this ‘new’ way of
getting high they found, they hid it.
The probation officer told the media after Kyle’s death
and they, the school, then admitted to it. I know that if they would
have told the media and I had heard, it wouldn’t have been in my house.
We need to get this out of our homes and school
computer labs. Using Dust Off isn’t new and some ‘professionals’ do
know about. It just isn’t talked about much, except by the kids. They
all seem to know about it.
April 2nd was 1 month since Kyle died. April 5th would
have been his 15th birthday. And every weekday I catch myself sitting
on the living room couch at 2:30 in the afternoon and waiting to see
him get off the bus. I know Kyle is in heaven but I can’t help but
wonder if I died and went to Hell.
Ping to read post 3,391
You are posting a lot that I can use. The recipes have my printer working overtime. lol
You have a special day too.
GROUND COVERS
Cover the ground with a beautiful carpet of foliage, thereby reducing ... which are listed in their own sections but make great edible ground covers. ...
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STRAWBERRIES
Alpine Strawberries are a great ground cover for the edible landscape. They grow well in sun or shade. They spread from seeds, not runners, yet they spread ...
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Creeping Raspberry – Edible Evergreen Groundcover | divaqs’s Blog ...
May 17, 2007 ... Creeping Raspberry – Edible Evergreen Groundcover 5/17/2007 In keeping with my eccentric goal of only landscaping with plants that have ...
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Amazon.com: The Complete Book of Edible Landscaping: Home ...
Designing And Maintaining Your Edible Landscape Naturally .... The first few chapters provide the rationale for edible landscaping, then introduces the ...
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An obscure edible spring ground cover - Au jardin
An obscure edible spring ground cover. Here’s a riddle for you: name a plant that is native in both Europe and the U.S., likes shade, and tastes delicious. ...
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Perennial Leaf Vegetables
Apart from being ornamental and edible, perennial vegetables can serve other ... Okinawan spinach, Gynura crepioides, leaf tips, leaves, ground cover ...
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Today’s Local News » Uncover the benefits of ground cover
Feb 17, 2007 ... This edible ground cover grows in full sun or partial shade. Furthermore, in the summer it becomes a rug of mauve flowers. ...
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Free landscaping Ideas Using Edible Plants to Enhance Your Garden
Larger patches can be replaced with an edible groundcover such as strawberries or low-profile herbs. Strawberries tolerate marginal soils and light shade, ...
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Ground cover plants - Plants For A Future
Rubus species: There are several members of this genus that can be grown for ground cover in sun or light shade and can also provide edible fruits. ...
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Poyntzfield Herb Nursery - Ground cover herbs.
Evergreen ground cover. Drooping white flowers followed by edible bright red berries. Oil of Wintergreen is used for joint and muscular complaints. ...
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Granny note:
PFAF. org at #9, is an interesting group and has wild ideas, including some good ones for growing strange foods that we do not know exist.
They also have a Yahoo Group.
granny
Thank you for sending the ‘dust off’ report to others, the man who sent it out, is retired CIA and trains police departments.
LOL, Bruce? his name is gone from my memory bank, he owns the osint@yahoogroups.com group and puts out world news, with only a few local warnings, so I pay attention.
I had not realized that we were so close to the end of school, time to look at some of the crafts for the kids.
LOL, in 2 weeks they will be bored.
I miss the school holidays, no other day compares to the first day of school, when they are young.
LOL, that meant that I took them to school and then headed to my favorite plant nursery to wander around, I had a neighbor who often went with me, people thought we were true nuts, wandering the nursery, in the rain.
It is good that what I post can be used, I have night mares about posting things no one wants to see.
Since fish and chicken were not often cooked or eaten, their recipes do not tempt me to be posted, and I would not know a good one if I saw it.
To me, they must be hidden under a good sauce.
Grilled Burgers
Posted by: “mamasan2jnb”
Date: Thu May 15, 2008 9:26 pm ((PDT))
Here are some variations for Grilled Burgers.
BACON-BLUE— spoon blue cheese dressing onto grilled burgers and top
with 2
pieces of bacon on each.
KRAUT BURGERS-— top with heated sauerkraut and serve burgers on
toasted rye bread instead of buns.
CHILI CHEESE-— top with chili and cheese.
SOUR CREAM BURGERS-— before grilling patties mix hamburger with
1/2 cup sour cream, 1/4 cup dry bread crumbs, and 1/2 envelope onion
soup
mix. (For 4 burgers)
SOUTHWEST BURGERS—— When making hamb. patties mix
in 1 to 2 jalapeno chilis seeded and chopped and 1/3 cup shredded
monterey
jack cheese. Grill hamburgers. Spoon salsa onto grilled burgers.
BACON STUFFED BURGERS
4 slices Bacon
1/4 c Onion, chopped
1 cn 4 oz. Mushroom Pieces, drained and finely chopped
1 lb Ground Beef, lean
1 lb Ground Pork, bulk
1/4 c Parmesan Cheese, grated
1/2 tsp Pepper
1/4 tsp Garlic Powder
2 tbsp Steak Sauce
8 Hamburger Buns, split and -toasted
Any desired condiments
Cook bacon until crisp.
Remove bacon and discard all but 2 tablespoons of drippings.
Saute onions in drippings until tender.
Crumble bacon, add with mushrooms to skillet and set aside.
Meanwhile, combine beef, pork, cheese, pepper, garlic powder, and
steak sauce in a large bowl.
Shape into 16 patties.
Divide bacon mixture and place over eight of the patties.
Place remaining patties on top and press edges to seal.
Grill over medium coals until WELL done (pork sausage in burgers
require thorough cooking).
Serve on buns.
Yield: 8 Servings
Swisscamole burger
1-Pound lean ground beef
1-1/2 Teaspoons salt, divided
1/4-Teaspoon pepper
2-Ripe Avocados
1-tablespoon crated onion
1-Tablespoon lemon juice
1/3-Cup mayo
4-Bacon strips, cooked and crumbled
4-Slices Swiss cheese
4-Hamburger buns
In a mixing bowl, combine ground beef with 1/2
teaspoon salt and pepper. Shape into a small patties. Mash avocados
and mix with remaining salt, onion, lemon juice, mayo and bacon.
Place a slice of cheese on 4 of the patties. Top with avocado mixture.
Cover another patty, press edges to seal. Broil or grill to desired
doneness serve on toasted buns. 4 servings.
GRILLED GARDEN BURGERS
1 Egg White
1/4 c Fine dry bread Crumbs
1/4 c Finely shredded Carrot
1/4 c Finely chopped Onion
1/4 c Finely chopped Green Pepper
1/2 ts Salt
1/8 ts Pepper
2 tb Grated Parmesan Cheese
1 lb Ground Turkey or Lean Beef
1 Medium Tomato, sliced
In a large bowl, combine egg white and bread crumbs.
(if using beef, stir in 2 T water) Stir in carrot,
onion, green pepper, salt, and pepper. Add Parmesan
cheese and ground meat; mix well. Shape meat mixture
into four 3/4” thick patties.
Spray a cold grill rack with Pam. Then place rack on
grill.
Grill burgers on an uncovered grill directly over
medium coals for 7 minutes. Turn and grill 8-11
minutes or till no pink remains. Place 1 tomato slice
atop each burger and grill 1 minute more.
French Onion Burgers
1 pound ground beef
1 can Campbell’s French Onion Soup
4 slices cheese
4 round hard rolls, split
Shape beef into 4 patties, 1/2” thick.
Cook patties in skillet until browned. Pour off fat.
Add soup. Heat to a boil. Cover and cook over low heat
5 minutes or until done. Top with cheese.
Serve on rolls with soup mixture for dipping.
Makes 4 servings
Beefy Hash Burgers
1 pound ground beef
1 package Betty Crocker hash brown potatoes
2 cups hot water
1/2 cup ketchup
2 tablespoons yellow mustard
1 tablespoon instant chopped onion
1 can (10 ounces) condensed chicken gumbo soup
1 cup shredded Cheddar cheese (4 ounces)
12 hamburger buns, split
Cook beef in 10-inch skillet over medium heat, stirring occasionally,
until brown; drain.
Slightly crush Potatoes. Stir potatoes and remaining ingredients
except cheese and buns into beef in skillet.
Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered
about 15 minutes or until most of the liquid is absorbed and potatoes
are tender.
Stir in cheese until melted. Fill buns with beef mixture.
High Altitude (3500-6500 ft): Increase hot water to 2 1/2 cups.
Makes 12 sandwiches
Taco Burgers
2 pounds ground beef
1/2 cup finely chopped green bell pepper
1 medium tomato, chopped
1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 teaspoons chili powder
In large bowl, combine all ingredients; sape into 12 oblong burgers.
Grill until meat is no longer pink. Serve, if desired, in taco shells
or frankfurter rolls and top with shredded lettuce and shredded
cheddar
cheese. Makes 12 servings.
GRILLED GARLIC BURGERS
1 3/4LB. LEAN GROUND BEEF
2 T. GARLIC, MINCED
1/2C. ONION, FINELY CHOPPED
2 T. SALT
2 T. PEPPER
6 OZ. FRESH HORSERADISH, PEELED & SHREDDED
1 T. VEGETABLE OIL
2 T. MUSTARD
1/2 C PLUS 2 T. KETCHUP
2 T. SOUR CREAM
4 FRESH ONION BUNS
IN A MIXING BOWL, MIX GROUND BEEF, ONION, SALT AND
PEPPER. SHAPE INTO
FOUR PATTIES. SPRINKLE WITH HORSERADISH AND PRESS INTO
MEAT. COAT
GRILL OR LARGE SKILLET WITH OIL AND COOK BURGERS FOR 4
TO 5 MINUTES
PER SIDE. WHILE COOKING, MIX TOGETHER MUSTARD,
KETCHUP, AND SOUR
CREAM. TOP WITH KETCHUIP MIXTURE AND SERVE ON GRILLED
BUNS.
TIP: SERVE A PLATTER OF FRESH LETTUCE AND SLICES OF
VINE RIPENED
TOMATO, PICKLE AND ONION FOR TOPPINGS.
PERFECT FOR AN ALL AMERICAN COOKOUT! RECIPE TAKEN FROM
GOOSEBERRY
PATCH COOKBOOK.
George Foreman Pizza Burgers
1 1/4 pounds ground beef
1 ounce pepperoni slices (10 to 12 coarsely chopped)
1/4 cup pizza sauce
1/4 cup Italian bread crumbs
4 thin slices mozzarella cheese
4 hamburger buns
Heat Foreman grill. In large bowl mix ground beef,
pepperoni, pizza sauce, and Italian bread crumbs. Mix
thoroughly. Shape into 4 patties.
Grill 4 to 6 minutes until desired doneness. Place
cheese slice on top and let cook about 1 minute with
cover open. Serve on bun. Can also be done on
outside grill. Cook over medium high heat for about
10 to 12 minutes, turning half
way through. Place cheese on top until it melts.
Down Home Grilled Burgers
1/2 cup sour cream
3 green onions — chopped, with tops
3 tablespoons bread crumbs
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon pepper
1 pound lean ground beef
4 hamburger buns
shredded lettuce
1 tomato — 4 slices/hamburger
1 yellow onion — 4 slices/hamburger
2 teaspoons mustard
1 tablespoon mayonnaise
1 tablespoon catsup
1. Prepare white or yellow sweet onion by slicing in thick slices,
place in
plastic bag or glass jar with ice water, seal and refrigerate until
ready to
use. This makes the onions very crisp and juicy.
2. Slice a vine-ripened tomato into thick slices. Mix sour cream,
chopped green
onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning.
Mix this
in with the ground meat until combined well. Shape into 4 patties.
3. Cooking the hamburger patties:
GRILL: Place meat on grill over hot coals and cook to desired
doneness,
turning only once or twice.
BROIL: Place meat in broiler pan; broil to desired doneness.
MICROWAVE: Place meat in a microwave-safe dish and cover loosely
with
plastic wrap (made for microwave purposes); vent one edge slightly.
Microwave
on highest power for 3 minutes. Turn patties over and cook 3 minutes
longer or
until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes.
Drain well.
4. Mix the mayonnaise, mustard and catsup. Blend well.
5. To serve, divide the catsup mixture evenly on the warmed hamburger
buns, top
with a meat patty, tomato slice, onion slice and shredded lettuce.
Also good
with alfalfa or radish sprouts.
POPPER STUFFED BURGERS
1 lb Lean Ground Beef
1/2 C Salsa, chunky style will be best
4 Frozen Cream Cheese Stuffed Jalapeno
2 T Sliced Olives
4 slices Pepper Jack Cheeses (Monterey Jack Cheese
with peppers)
4 Hamburger Buns or Rolls
In a large mixing bowl, combine ground beef and 1/4
cup salsa, mixing lightly but thoroughly.
Lightly shape the meat into four thin patties.
Place one of the stuffed pepper in center of each
patty; wrap beef around pepper to enclose, sealing
seams and forming ball. Flatten balls into patties.
Patties will be about 4 to 5 inches (10-12cm) across
and 1 inch (2.5cm) thick.
Place patties on grid over medium, ash-covered coals.
Grill, uncovered, 15 to 16 minutes to medium (160F)
doneness, until beef is not pink in center and juices
show no pink color, turning occasionally.
When you have turned the hamburger for the last time
(about 2 minutes before the hamburgers are done) place
a slice of cheese on top of each burger to melt.
Place cooked hamburger on a bun and spread a generous
tablespoon salsa evenly over top of each burger.
Sprinkle evenly with chopped olives.
Top with other garnishes to your desire and enjoy.
Mexican Hamburgers
1-2 lb. hamburger
1 egg
1 small onion chopped
pepper
lawry’s season salt or something comparable
2 can whole jalepenos, frained and mashed
2 tbsp. worcestershire sauce
Mozzerella or Monterey Jack cheese
Mix egg, onion, pepper, season salt and worcestershire
into the hamburger and blend well. Begin making large
patties out of the mixture. on the top of one pattie
place a spoon full of mashed jalapenos and add a small
amount of mozzerella(could use monterey jack
instead)Place another pattie on top and pich the sides
together well to form a tight seal creating one
burger. Place all burgers on a broiling pan or on the
grill and cook until done and no longer pink. Serve on
buns with salsa and sour cream and guacomole if you
like.
Personal note: I prefer to use canned green chile
strips or diced green chiles instead of mashing
them-make sure to drain them well.
Kim
CHIP AND DIP BURGERS
8 oz. ground beef
1/4 c. crushed potato chips
1/4 c. cheddar cheese sour cream dip
2 tbsp. pickle relish
2 hamburger roll, warmed
1/4 c. cheddar cheese, sour cream dip
1/4 c. crushed potato chips
In medium bowl, combine beef, 1/4 cup crushed potato
chips, 1/4 cup sour cream dip and relish; mix well.
Shape mixture into 2 patties. Cook patties in a medium
skillet over medium heat about 15 minutes until done
as desired, turning frequently.
CHILI WAGON BEAN BURGERS
1 lb. lean ground beef
1 egg, slightly beaten
1 tsp. salt
1 garlic clove, crushed
2 tbsp. ketchup
1/3 c. fine cracker crumbs
1 can (1 lb.) pork and beans
1/4 c. brown sugar
1 tbsp. mustard
1/4 c. mayonnaise
2 tsp. chili powder
Cumin seeds
1/2 tsp. drained, diced green chiles
1 can (3 oz.) French fried onions,
coarsely chopped
16 strips Cheddar cheese, 1/2 inch
wide
Preheat oven to 450 degrees. Lightly oil a flat
baking pan. In a large bowl, mix together ground
beef, egg, salt, garlic, ketchup and cracker crumbs.
Divide into 4 balls. On waxed paper, flatten each
ball to 5 inch circle. Turn up edges on each circle
to form a 1 inch rim. Place meat circles on oiled
baking pan. Discard waxed paper. Bake 10 minutes.
Meanwhile, combine beans, brown sugar, mustard,
mayonnaise, chili powder, cumin seeds and green
chiles. Using a slotted spoon to drain excess liquid,
spoon the bean mixture into the meat shells. Sprinkle
chopped onions over top. Place strips of cheese over
the onions. Bake 10 to 12 minutes longer. Remove
from oven. Garnish with carrot curls and olives, if
desired. Serves 4.
Campbell’s Zesty Souper Burgers
1 lb. ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell’s Tomato Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 hamburger rolls
COOK beef and onion in skillet until browned. Pour off fat.
ADD soup, mustard and pepper and heat through. Serve in rolls. Makes 6
sandwiches
Spoonburgers
1 pound ground beef
2/3 cup onion — chopped
1 tablespoon fat
1 tablespoon prepared mustard
1 tablespoon ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 can cream of mushroom soup — (10 oz.)
Brown meat in heavy skillet using the fat. Add onion. Cook until onion
is golden. Stir in remaining ingredients. Simmer over low heat for 30
minutes.
Spoon onto hamburger buns.
Stuffed Cheddar Burgers
Yields: 6 burgers
1 cup (4 ounces) shredded Cheddar cheese
2 pound ground beef
1/4 cup real bacon bits
1/2 teaspoon black pepper
6 hamburger buns, split
1. In a large bowl, combine the ground beef, Cheddar cheese, bacon
bits, and
black pepper; mix well, then shape the mixture into 6 equal-sized
patties.
2. Heat a skillet over medium-high heat. Cook the patties in batches
for 4 to 5
minutes on each side, or until no pink remains. Place in the buns and
serve.
Finishing touch: These are great served with traditional burger
toppings
including lettuce, tomato, and sweet onion.
Pizza Burgers
1 pound ground beef
1 (14 ounce) can pizza sauce
4 hamburger buns
4 slices shredded mozzarella cheese
Place ground beef in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain excess fat. Stir in pizza sauce, and heat
through. Spoon
onto buns and top with cheese. Microwave for 15 to 20 seconds, or
until cheese is melted.
Tomato-Cheese Burgers
Sink your teeth into this! Try this fun alternative to the usual
hamburger at your next barbecue. These seasoned burgers have a juicy
tomato slice tucked away in the middle.
2 pounds lean ground beef
1/4 cup Kikkoman� Soy Sauce
3 tablespoons dried onion
1/2 teaspoon garlic salt
1 large tomato, cut into 6 slices
6 slices cheese
6 hamburger buns
Preheat grill.
Thoroughly combine ground beef, soy sauce, onion and garlic salt in a
medium bowl; shape into 12 patties. On each of 6 patties place slice
of tomato. Top with remaining patties; pinch edges together to seal.
Cook on grill 4 inches from hot coals 5 minutes on each side, or until
thoroughly cooked. Top burgers immediately with cheese and serve on
hamburger buns.
Servings: 6
Burgundy Burgers
8 ounces ground beef
2 tablespoons burgundy
dash garlic salt
2 tablespoons butter or
margarine
1/2 cup fresh mushroom slices
2 tablespoons chopped green
onion
1/4 cup burgundy
2 slices french bread
Prepare unit for closed grilling. In a medium bowl, mix
beef, 2 tablespoons burgundy and garlic salt. Shape into
2 patties. Place on preheated grill. Close lid, latch
handle. Cook until brown, about 2 minutes on each side.
Remove and keep warm. Prepare unit for open grilling.
Melt butter or margarine on grill. Add mushrooms and onion.
Cook and stir until tender, about 3 minutes. Stir in
remaining 1/4 cup burgundy. Cook and stir until heated
through, about 1/2 minute. Serve patties on French bread
topped with mushroom sauce. Makes 2 open face burgers.
Nutty Burgers
1 pound ground chuck
1/2 cup walnuts, finely chopped
2 tablespoons green onion, finely chopped
1 egg, beaten
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup sour cream
1 tablespoon walnuts, chopped
Combine first 6 ingredients; mix well. Shape into 4 patties;
grill over hot coals 8 to 10 minutes on each side or until
desired degree of doneness. Transfer patties to serving platter. Top
each
with a dollop of sour cream; sprinkle 1 tablespoon walnuts evenly over
patties.
************************************************
Reuben Burgers
1 small onion, sliced
1 tablespoon butter or margarine
1 pound lean ground beef (or turkey)
4 slices rye bread
1/2 to 1 pound sauerkraut (can or bag)
4 slices Swiss cheese
Saute the onion slices in butter or margarine; set aside.
Shape ground beef into four patties; fry to desired doneness. Place
hamburger
patties on bread slices. Top burgers with sauerkraut, onion, and
cheese.
Broil until cheese is melt desired. Serves 4.
************************************************
Mushroom Stuffed Burgers
1 1/2 pounds hamburger
1/4 cup finely diced onion
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup catsup (ketchup)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1/2 pound sliced mushrooms
6 slices American cheese
Mix well the first 7 ingredients and form into twelve 1/4-inch thick
patties.
Melt the butter and saute the mushrooms lightly in it. Place on 6 of
the
patties. Top with remaining patties and seal edges. Broil or grill to
desired
doneness. Top with cheese. Serve on toasted buns or as an entree.
Serves 6.
************************************************
Pucker Burger
1 lemon
3 tablespoons margarine
4 slices fresh pineapple
1 tablespoon brown sugar
1 pound ground beef
1/2 teaspoon salt
2 tablespoons ice water
4 hamburger buns
Cut lemon into paper thin slices, discarding end pieces. Melt
margarine in
heavy fry pan; add lemon slices and pineapple in a single layer. Cook
over
low heat until fruit is soft. Sprinkle with brown sugar; cover pan and
cook
until sugar has melted. Mix meat with salt and ice water. Shape into 4
patties and broil (or grill). Split and toast buns. Spoon melted
margarine
from frying pan on bottom of each bun; add meat patties, lemon and
pineapple
slices, and top half of bun. Serves 4.
Mushroom Stuffed Burgers
2 beaten eggs
1/4 c. catsup
3/4 c. soft bread crumbs (1 slice)
1/4 c. finely chopped onion
1 t. salt
dash pepper
1 1/2 lbs ground beef
1 (6 oz.) can chopped mushrooms, drained
6 slices American cheese
6 hamburger buns, split and toasted
6 slices onion
6 slices tomato
In bowl combine eggs and catsup; stir in bread crumbs, onion, salt,
and pepper. Add ground beef; mix well. Shape into twelve 1/4” thick
patties. Place mushrooms atop half of the patties to within 1/2” of
edge. Top with remaining patties and seal edges.
Grill or broil until meat is done. Top patties with cheese; heat just
till cheese is melted. Serve burgers on buns with onion and tomato
slices. Makes 6 servings.
BARBECUED CHEDDAR BURGERS
Top the grown-ups’ burgers with the caramelized onions with barbecue
sauce and be sure to have mayonnaise and mustard on hand. Serve corn
on the cob and the baked potato wedges to the whole crowd.
3 1/2 pounds lean ground beef
1/2 cup purchased barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated cheddar cheese
12 sesame-seed hamburger buns, lightly toasted
Lettuce leaves
Sliced tomatoes
Mix first 4 ingredients in large bowl until blended. Mix in pepper.
Shape half of meat mixture into eight 1/2-inch-thick patties. Shape
remaining meat
mixture into four 1-inch-thick patties. (Can be made 8 hours ahead.
Cover and chill.)
Prepare barbecue (medium-high heat). Grill patties to desired
doneness, topping with cheese for last minute of cooking, about 4
minutes per side for medium-rare 1/2-inch-thick patties, and about 6
minutes per side for medium-rare 1-inch-thick patties. Place burgers
on bottom halves of buns. Top with lettuce, tomatoes and upper halves
of buns.
Makes 8 child-size and 4 adult-size burgers.
http://groups.yahoo.com/group/cheapcooking/
http://groups.yahoo.com/group/cheapcooking/
sauerkraut
Posted by: “Ralph
My high school friend’s family made sauerkraut in 5 gal crocks on the
back porch - One of my childhood memories is the smell walking into the
back porch in the fall and part of the winter before they canned it.
Cabbage has sulfur compounds in it and when fermenting the sugars and
the natural yeasts do make a stink - it is pretty much this recipe and
they covered the crock loosely with plastic to keep bugs from falling
into it - If you have a barn or a shed
Simple Sauerkraut (compliments of the Mother Earth News)
2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half
the salt over the cabbage. Grate the second cabbage, then add it to the
crock along with the rest of the salt. Crush the mixture with your
hands until liquid comes out of the cabbage freely. Place a plate on top of
the cabbage, then a weight on top of the plate (a nice round river
rock run through the dishwasher works). Cover the container and check
after 2 days. Scoop the scum off the top, make sure the cabbage is covered,
repack and check every 3 days. After 2 weeks, sample the kraut to see
if it tastes ready to eat. The flavor will continue to mature for the
next several weeks. Canning or refrigerating the sauerkraut will extend
its shelf life. Yields about 2 quarts. (don’t be tempted to add water
- It’s a natural fermentation process that takes time)
For more on sauerkraut, see Got Cabbage? Make Sauerkraut in the
Aug/Sept 2006 issue of Mother Earth News.
“He who supplies seed to the sower and bread for food will supply and
multiply your seed for sowing and increase the harvest of your
righteousness.” 2 Cor 9:10
________________________________________________________________________
3d. Re: sauerkraut
Posted by: “Rickey
My grandmother taught me this. Take 1 quart jar fill with chopped
cabbage 1 teaspoon salt
fill with water put lid on on 3 days you will have the product
[I had trouble opening this site, but it will open, keep hitting that ‘go to’ green thingy in the url bar...granny]
http://thedeliberateagrarian.blogspot.com/2008/03/my-whizbang-squash-planting-secret.html
[MUST SEE THE PHOTOS, GOOD IDEAS...]
My Whizbang Squash Planting Secret
I like squash. I like to eat squash. I like to grow squash. Especially winter squash. I like to store my homegrown winter squashes in a cool, dry upstairs closet and enjoy them in meals when there is ice and snow on the ground and last year’s garden is a distant memory.
There are not many foods you can harvest from the garden in the fall, simply set on a shelf and, without any canning, freezing, drying, or otherwise preserving, then eat for the next four months. Big squashes, like Blue Hubbards, store the longest. My mother once cooked up a big Blue Hubbard that was—I kid you not—eleven months old and still perfectly preserved.
But I like smaller squashes best. You don’t need a meat cleaver to cut them up. Little squashes can be easily cut in half, baked in the oven, and served with some butter, maple syrup, and a sprinkling of black pepper. That’s the way I like ‘em. Here’s a picture of what I’m talking about:
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Now that’s what you call a basic, home-cooked winter meal in my house. It’s hard to miss the squash at about one o’clock on the plate. That happens to be a Sweet Dumpling squash, which keeps very well in the closet. I harvested it in November and the meal in the picture was consumed in February. There are still a few Sweet Dumplings on the shelf and here it is half way through March.
Moving counterclockwise, we have meatloaf. The meat in that loaf came from my neighbor’s cow. It was a Black Angus. I think that critter was one of the ones that got loose one summer evening and stampeded down the road, right through my garden. I hate it when cows run through my garden.
Next, we have applesauce, homemade, of course. Marlene and our boys picked the apples (for free) at a friend’s place. I tried to grow apples but the trees did not do well. After ten years, or so, I cut them all down and planted grapes, which have done very well.
And finally, we have mashed potatoes. Those are homegrown spuds. I like to think my Grandfather Philbrick (the man pictured on the cover of this book) would have been proud of me if he could have see my potato crop from last year. He was a potato farmer in Aroostook County, Maine. My family roots run deep there. Those potatoes, on that plate, happen to be from the same crop I wrote about in these two blog essays:
Planting Potatoes With a Little Girl
Digging Potatoes With a Little Girl
Well, okay, now that you know all that, I think it’s about time I finally got down to the point of this whole essay. I’m now going to reveal my secret (until now) squash planting technique. If you want to grow lots of beautiful, flavorful winter squash, do what I’m about to tell you and you will not be disappointed with the results. By the way, this secret (until now) technique works for vegetables like cucumbers and melons and zucchini too.
My secret (until now) squash planting technique begins with a post-hole digger. I use the post-hole digger to remove a cylindrical shaft of earth, down to a depth of 18 to 24”. Here’s a picture:
Photobucket
My garden ground is sandy and well-drained. But down around 10” the soil is dense-packed, especially when the ground is dry. So when I get to that point, if need be, I use a long steel digging bar to break up the hardpan before lifting it out with the post-hole digger.
Digging holes this way is, admittedly, not as easy as just dropping a seed in the earth and covering it with a little soil. But digging a post hole is good exercise. I can dig a hole in less than 5 minutes. And digging holes happens to be a real good project for dads and their sons to do together.
Once the hole is excavated, I fill it back in. But I do not fill it in with the soil I just took out. Instead, I fill it with a lot of compost (which I make myself) and a little soil.
I start by throwing a couple of scoops of compost in the bottom, then a little soil. I alternate layers and proportions until the hole is half full. Then I pour in a lot of water—enough to totally saturate the mix. Once again, I employ the post-hole digger, this time to slosh and mix and settle the sopping mixture, which is quick and easy to do. More compost, more soil, more water, and more mixing are done until the hole is filled to the top. Here’s another picture:
Photobucket
Water to the left, a bucket of compost to the right, and the filled hole is in the center. That hole is much more than just a hole with wet compost in it. It is a Whizbang BOF Hole. B.O.F. stands for Biodynamic & Organic Fertility. Don’t forget it. Whizbang BOF Holes are going to revolutionize the world of backyard squash growing. Here’s why....
Nothing grows good squash like almost pure compost. Better yet, the Whizbang BOF Hole will, because it extends below the hardpan layer, be very well drained. That would be something particularly important if your soil has a clay hardpan. But, for people with well-drained soil, the Whizbang BOF Hole will actually retain needed moisture remarkably well. That’s because the organic material in compost attracts and holds moisture like a sponge. Not too much moisture—just enough. It’s kind of like having your cake and eating it too.
If those benefits are not enough to get you excited about this idea, here’s the best part of all: Every Whizbang BOF Hole will also attract all kinds of beneficial biological activity. In fact, every Whizbang BOF Hole is also an Earthworm Magnet!!
Think about it. If you were an earthworm, would you want to hang out in typical garden soil, hunting for little scraps of organic matter to digest, or would you rather be in pure compost? Every earthworm in the area is going to head for the easy meal, and that’s good—real good—for squash plants.
If you’re an organic gardener, like me, the whole concept of Whizbang BOF Holes and Earthworm Magnets! is enough to make your heart beat faster with the anticipation of putting this idea to work. Well, that’s good. But hold on. There’s more....
You may have noticed that my garden soil is well tilled in the pictures. It’s actually over-tilled. The ground doesn’t need that much pulverizing to grow good food. Fact is, you can plant squash right over sod very nicely by mowing the grass low and laying down a sheet of black plastic. Then you can dig Whizbang BOF Holes right through the plastic sheet wherever you want a squash plant. Nothing could be easier. I have done this with success, but I really do not like to use black plastic because rain water puddles in the low spots. Besides that, I just don’t like the idea of using an unnatural, non-renewable product like plastic. But it sure does keep the weeds down!
Now that you know how to make your own Whizbang BOF Holes, I’m going to tell you how to plant your seeds and get them off to a great start.
On top of the sopping Whizbang BOF Hole, I plant four squash seeds, as shown in this next photo:
Photobucket
I cover the seeds with a little soil and firm it down. The moisture in the underlying compost will soak up into the seeds and they will germinate. Immediately after planting the seeds, I create an optimum climate for germination and early growth with homemade Whizbang Sidewall Tire Cloches. A cloche is a protective cover for plants. You can purchase various kinds of cloches but, when it comes to squash, you can’t beat a homemade Whizbang Sidewall Tire Cloche.
My cloches begin with a piece of Agribon row cover. If you are not familiar with row cover material, you need to get yourself some. It is reasonably priced and can be reused a few years before wearing out completely. Agribon admits 80% to 90% of sunlight, plenty of fresh air circulation, and rain, yet excludes insects, harsh wind, and driving raindrops. It also creates a slightly warmer environment. Unfortunately, Agribon is an unnatural, unrenewable product. But I’m not that much of a purist. I can’t give up Agribon.
I create a framework for an Agribon “tent” over each Whizbang BOF Hole with two bent wires as shown in this next picture:
Photobucket
In a former life, those wires were political campaign sign supports. Any stiff wire will do the job. You will be able to use the wire supports for many years. Once the frames are in place, lay a big square of Agribon over the top. Then, to hold the fabric in place, lay a tire sidewall on top, as shown in this next picture:
Photobucket
Yes Sir, that there’s a genuine Whizbang Sidewall Tire Cloche for you! It’s a modern marvel of resourceful scrounging, if I don’t say so myself.
I suppose you could just lay a whole tire over the cloth. But I don’t like whole tires. They are heavy, and they get full of water. A sidewall is all you need. I have a stack of sidewalls that I use every year. They’ll last forever.
You can cut sidewalls out of worn-down old tires with a jig saw. Just plunge the blade in and cut right around the tire. It’ll take you all of 30 seconds. If you need some tires, just go to a tire shop and ask. They will be more than happy to give you all you want. That has been my experience.
Here’s a row of Whizbang Sidewall Tire Cloches in the garden. Oh! Look. Yonder. Is that a homemade Whizbang Garden Cart? Why, yes it is! Boy, those sure are handy around the homestead. :-)
Photobucket
The germinating and growing environment inside the cloches is perfect for squash. Just perfect. Here’s a picture of squash plants, just Five Days after laying the seeds in place:
Photobucket
Nice, eh? How’s that for results? Okay, I’m pulling your leg. I don’t recall exactly how many days it took to get to that stage of growth. Certainly more than five. But that doesn’t matter. The point is, the seedlings are remarkably healthy. Practically no bug damage. They are as close to perfect as you can get in a young squash plant. Two of the four seedlings are removed.
I leave the cloches in place over the squash plants as long as I can. Occasionally, I will lift the fabric to cultivate the soil a bit in order to keep emerging weeds down. As the squash plants get bigger, I will pull out more fabric from under the tire sidewall. Eventually, the fabric will have to come off. But, by then, the plant will be well-established and ready to deal with the real world elements.
Thus planted, your squash plants will thrive and be very productive. Just keep the ground cultivated, and weeds away, at the outside edges of the growing mass of leafy vegetation. Very few weeds will grow once the squash leaves shade the ground.
I wish I had a picture to show you of the lush Sweet Dumpling vines that grew in my garden. But I never got around to it. You’ll just have to use your imagination. It was as nice as you can imagine it. Maybe even nicer.
So there you have it. My secret (until now) squash planting technique. I hope you will put it to good use this year. And now that the secret is out, please feel free to share it with others.
Bisquick mix stirs up into a tasty savory quick bread. Serve it
alongside soup, salad or meat, or nibble on it as a delicious snack.
Prep Time: 20 min
Start to Finish: 1 hr 45 min
Makes: 1 loaf (16 slices)
3 cups Original Bisquick mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) Green Giant frozen spinach, thawed, squeezed to drain
Heat oven to 350 F. Grease bottom and sides of 9x5-inch loaf pan with
shortening. In large bowl, stir together all ingredients except spinach
thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out
clean. Cool 20 minutes; remove from pan to cooling rack.
High Altitude (3500-6500 ft): Heat oven to 375 F. Add 1/4 cup Gold
Medal all-purpose flour with the Bisquick mix. Decrease oil to 2
tablespoons; increase eggs to 4. Bake 50 to 55 minutes.
Source: Betty Crocker
http://groups.yahoo.com/group/breadsanddoughs/
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