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 ...
This is from the Homeschoolers Newsletter
“There is a web site where you can download and print classical
And contemporary arrangements of music for every instrument...
For free!
Http://WWW.mutopiaproject.org/
The Mutopia Project: Free sheet music for everyone. Why is it
Free? It seems to be set up by volunteers that want to help
Others experience the joy of music.
They have well over 1300 works by Bach, Beethoven, Chopin, Handel,
Mozart, and many others. These are not just for pianos. They
Carry pieces for a wide array of instruments — from accordion
To violin, cello to harp, clarinet to harpsichord, guitar to
Recorder — and even voice. I think I saw every conceivable
Instrument known to mankind.
You can look up pieces by composer, instrument, or style. You
Are free to print out, perform, share with others, or record.”
Contributed by Dani T. (aka “Mrs. Dani”)
Http://WWW.homeschoolblogger.Com/coffeewithmrsdani
from:
http://groups.yahoo.com/group/FunOnABudget/
Laughing and knowing what I am thinking, as I sit here and try to decide what to put in mine next.
Did not know how much I missed fresh bread, and needed it, for if I don’t have the urge, I don’t eat and that is bad for me.
The smell of bread, makes one think of what to put on it.
It has been so long that I am having to start over again, too much yeast and then not enough.
Found most of the supplies in the pantry were too old and stink, so unusable , but will get there in time.
With all the breaks to breate the first loaf took almost 6 hours to get in the pan.
Now have it down to 15 minutes and in time, will be back to my in the pan in 5 minutes.
The only loaf that I have made that was not good, was one with a cup of salsa in it, it needed a boost of chopped jalapeno peppers or something.
I know it takes a lot of herbs to get the herb taste.
Have fun, and I am so glad you got your machine, it gave me the push to start again.
[In my next life, I shall be another ‘Johhny Appleseed’, a granny planting vegetables, to cover the world.....granny]
long term storage idea (reseed guinea fowl in a forest near
you)
Posted by: “Druh
Date: Fri May 16, 2008 10:53 am ((PDT))
There’s a book, “Forest Gardening” that explains just what you are
talking about. The publisher is Chelsea Green, the author is Robert
Hart.
The potato is great to grow for survival . . . look at the Irish, the
potato allowed them to live free from English domination. For a
while, sort of, depending on whom you ask.
http://query.nytimes.com/gst/fullpage.html?res=990CEED81E3DF937A15751C0A963958260
http://www.historyplace.com/worldhistory/famine/ruin.htm
http://www.dochara.com/eat/history/potato-arrives.php
And, yeah, avoid the “guerrilla growers.” [pot growers]
Posted by: “Bill, in Tn”
Date: Fri May 16, 2008 1:29 pm ((PDT))
The potato can be planted before a war starts. Doesn’t make any
difference if you can harvest it or not. It can be trampled, run over
and the like. It will still put out a crop later on. The potato,
unless
it gets diseased, is one of the best crops for survival you can grow.
Now, the previous was just from what I had read. This next is from what
has happened here, with my potatoes. We planted them last spring in the
garden. Only harvested two of them and left the rest in the garden. The
leaves all died off. This past winter, a friend dug down and grabbed
two
potatoes. One thumb sized and one small potato. I cooked both in the
microwave. The thumb sized one was very good and the skin was tender.
The small potato had a very thick skin and tough to chew, but I was ab
le to chew it up and ate the potato. The inside of that potato was very
nice. Currently, the potato leaves are about a foot tall in and around
that hill. Compost has been put over and around the leaves and they
just
grew on out of the compost. I suspect that we will have about 20-30
pounds of potatoes from that one large hill. This from the original 5
pound of store bought potatoes. I do plan to leave a few potatoes in
that hill, to winter over and start growing fast, for next year.
So plant potatoes in the wilds and forget them. They should continue to
grow durn near forever. Especially if the trees drop their leaves on
top
of the potatoes. I also think that there are several other veggies that
can be planted and forgotten about. Garlic comes to mine as does the
Egyptian Walking Onion.
Then you can also plant nut, berry plants, grape stems and fruit trees,
in the woods. Now, why grape stems. For a grape to grow true. You have
to plant the stems, not the grape. If you don’t care which grapes comes
up. Plant grape seeds.
Bill
stealth gardens was long term storage idea (reseed guinea fowl i
Posted by: “suzanne”
Date: Fri May 16, 2008 1:54 pm ((PDT))
Well I extended my experiment and added not only beans but tomatoes,
peas
and squash. They’re not in any order, like rows or together, just
random. I
did 20 seeds of each and I wrote down where they are so I don’t forget.
GPS
is SO handy for this because they’re in totally random places.
I wish I trusted wild mushrooms because we have so many out here. But I
don’t. Right now though, I do grow white mushrooms at home. I bought
one of
those kits and figured that I’d need 15 pounds to break even. Well
they’re
CRAZY! I can’t believe how fast they grow and I’ve defintely gotten my
money’s worth. It was $30 for the kit. It didn’t seem like anything was
going to happen and all of a sudden I had mushrooms, by the next day
they
were button. I forgot them for 2 days and then I had huge stuffing
mushrooms. I picked them and kept a better eye. They really do grow
overnight, literally. And they’re pure white and really sweet-ish. I
love it
and and will get a couple more boxes and then I’m going to let the one
box,
the first one, have a couple go to spore and see if they’ll keep
reseeding
themselves.
I’m going to do a bunch of root veggies this weekend since you reminded
me
that those veggies can’t be seen. I’ll defintely have to map those guys
out.
Suz
Mushroom kit:
I got mine from Territorial Seed I think. Or Cooks Garden. I’ll have to
check but they both sell the same one and you can get portabellas &
shitake,
too. I wanted to try this out before I bought the others. Now I’ll
defintely
get more. One had free shipping at the time which is why I bought from
whichever one.
Suz
If you take shitake, which can be dried easilly and soak them
in milk overnight to get them plumped up and then egg dip
them and dredge through some seasoned flour and fried
till golden brown on both sides, you can fool people sometimes
and tell them its a veal cutlet.
Put a little beef gravy and mashed potaoes next to it and
perfect the illusion
from:
http://groups.yahoo.com/group/preplinks/
[I tried to grow this in Arizona and it did not grow..granny]
http://www.kudzufest.net/kudzurecipes.html
It’s here and it’s free - why not put it to good use?
Kudzu blooms the end of July through September. It has attractive bunches of elongated, delicate purple flowers with a fragrance reminiscent of grapes. Use the blossoms to make jelly.
To cook with kudzu, Choose only the smallest, most tender leaves. Large leaves are too tough. Even the small leaves have plenty of body. Fresh and tender, the leaves have a flavor similar to that of a green bean. That’s because kudzu is a member of the legume family.
Wilma Clutter says: “Kudzu quiche and deep-fried kudzu leaves are wonderful. I’ve also eaten small kudzu leaves marinated in Italian dressing served on tofu sandwiches.”
Pork Tenderloin with Kudzu Salsa
4 servings
½ cup soy sauce
1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar
Kudzu salsa:
1 cup diced freshly boiled Kudzu stems
1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice
• Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours;
• Remove pork from marinade, discarding marinade. Sprinkle with oregano and cumin;
• Stir together honey and brown sugar. Brush pork with honey mixture; place on greased rack in roasting pan;
• Bake at 400 degrees 25-30 minutes or until thermometer reaches 160 degrees. Cut pork into slices; serve with Kudzu salsa;
• To prepare salsa, combine all ingredients, cover and chill until ready to serve.
NUTRITIONAL INFORMATION PER SERVING:
Calories 334.8; protein, 34.3 grams; carbohydrates, 44.4 grams; total fat, 10.2 grams; cholesterol, 89.4 milligrams; saturated fat, 2.5 grams; dietary fiber, 2.8 grams; sodium, 1363 milligrams; sugar, 18.3 grams; vitamin A, 64.7 retinol equivalents; vitamin C, 11.5 milligrams; calcium, 36.6 milligrams; iron, 2.9 milligrams; alcohol, 0 grams.
Kudzu Flower Jelly
4 half-pints
4 cups kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar
• Put washed blossoms in bowl. Pour boiling water over blossoms, stir and set in refrigerator 6 hours or overnight.
• Strain and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly.
• Allow to boil 2 minutes. Skim foam. Then pour into sterilized jars and seal. Process jelly in boiling water bath for 7 more minutes.
NUTRITIONAL INFORMATION PER 2 TABLESPOON SERVING:
Calories, 126; protein, 0.2 grams; carbohydrates, 33 grams; total fat, 0.1 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.2 grams; sodium, 18 milligrams; sugar, 23.7 grams; vitamin A, 46 retinol equivalents; vitamin C, 1.6 milligrams; calcium, 5 milligrams; iron, 0.3 milligrams; alcohol, 0.0 grams.
Fruit Juice Jelled Kudzu Desserts
2 servings
1 cup fruit juice
2 tablespoons kudzu starch
• Combine juice and kudzu powder in a saucepan, whisking until powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve chilled.
NUTRITIONAL INFORMATION PER SERVING:
Calories, 93; protein, 0.0 grams; carbohydrates, 23 grams; total fat, 0.0 grams; cholesterol, 0.0 milligrams; saturated fat, 0.0 grams; dietary fiber, 0.1 grams; sodium, 14 milligrams; sugar, 15 grams; vitamin A, 0.0 retinol equivalents; vitamin C, 0.0 milligrams; calcium, 0.2 milligrams; iron, 0.0 milligrams; alcohol, 0.0 grams.
Kudzu-Rice Quiche
6 servings
4 eggs
2 cups cooked rice
½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce
• Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss cheese. Stir well. Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake.
• Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside.
• In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it’s blended, stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.
NUTRITIONAL INFORMATION PER SERVING:
Calories, 286; protein, 15 grams; carbohydrates, 18 grams; total fat, 17 grams; cholesterol, 185.2 milligrams; saturated fat, 9.5 grams; dietary fiber, 0.7 grams; sodium, 517 milligrams; sugar, 2.4 grams; vitamin A, 209.6 retinol equivalents; vitamin C, 3.5 milligrams; calcium, 200 milligrams; iron, 1.4 milligrams; alcohol, 0.0 grams.
Dried Kudzu
Dry only the smallest leaves. Place them between paper towels to absorb the moisture and microwave for 30 seconds, then flip. Continue microwaving and flipping until dry. Leaves are easy to burn, so watch carefully. Crumbled leaves can be used in your favorite bread or pasta recipes. Freeze them for longer storage.
Kudzu Candy
Melt almond bark or flavored candy melts from a craft store in a double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a cookie sheet; let cool completely and then break into pieces. Or pour candy into molds and cool completely.
Kudzu Blossoms
To make jelly, pour hot water over blossoms. Let stand overnight; strain through cheesecloth. Do not freeze liquid; it will change color. Liquid may be canned in sterilized jars.
Kudzu Blossoms Note
I make kudzu jelly and was just cruising the net looking at other’s recipes. I noticed that it said not to freeze the juice. For years, I have frozen the juice, yes it turns the color of a grape popsicle but when thawed it returns to its original color and makes great jelly so this is a great alternative for picking in the hot summer and making the jelly in the fall and winter when things cool off a blit. Just thought I’d share that with you. Lisa
Return to the Kudzu Festival Home Page
Kudzu is pretty amazing stuff both in uses and in what a pain in the
ass it
is.
http://en.wikipedia.org/wiki/Kudzu
http://geography.about.com/library/misc/uckudzu.htm
http://www.nancybasket.com/gpage.html
http://www.motherearthnews.com/Organic-Gardening/1979-03-01/The-Kudzu-Connection.aspx
Suz
from:
http://groups.yahoo.com/group/HunkerDown06/
Best Places to Get Free Books - The Ultimate Guide
http://www.friedbeef.com/2007/04/09/best-places-to-get-free-books-the-ultimate-guide/
http://etext.virginia.edu/ebooks/
If these are really free, there are several good ones:
Medical books: [free?]
http://medicalbooks4everyone.blogspot.com/
Laughing and saying “ So glad you found us”, do join in and post away, as I do.
What fun, all the subjects that fall under ‘survival’, no end of them.
Another good word is frugal, but we are anyways.
You are on the ping list, which goes out ‘sometimes’.
Is there something that you are really interested in, or like me, all of the above?
Welcome.
http://www.freerepublic.com/focus/bloggers/2012474/posts?page=133
This weeks gardening thread is added to last weeks thread, so if you missed it, it is here.
For gardner’s, it is a must read thread.
And for some of us, it is a fun read, even without a garden.
blackberries
Posted by: “karen”
Date: Sat May 17, 2008 7:20 pm ((PDT))
Blackberry Purée
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Oregon Raspberry &
Blackberry
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Blackberries
Sugar
Place fresh or thawed whole frozen blackberries in food mill,
blender, or food processor and process until smooth. If desired,
seeds may be removed by straining through a medium sieve and using a
rubber spatula to press pulp through while scraping underside of
sieve. Add sugar to taste. A good rule of thumb for sweetening is
about 2 tablespoons sugar per cup of whole berries.
HINTS FOR USING BERRY PURÉES
. A quick, yet elegant dessert is a scoop of vanilla ice cream or
frozen yogurt topped with hot fudge and sweetened blackberry or
raspberry purée.
. Spoon a small pool of sweetened purée into the center of dessert
plates, then place a serving of pastry- be it apple tart, cheesecake,
or chocolate truffle cake- in the center; the color and flavor
combinations are fabulous.
. Highlight the colors of berry purées by placing sweetened
blackberry and raspberry purées side by side on a plate, either in
bold strips, or elegant swirls, then accenting with a serving of
pastry.
. For a European flair, create an elegant lacy effect by spooning a
border of sweetened berry purée onto dessert plates. Then add tiny
drops of whipped cream at 1-inch intervals; run a toothpick through
the cream to draw it out into the purée, thereby creating a delicate
pattern of swirls and lines.
. Another trick of the European masters when garnishing a special
serving of pastry with berry purée is to outline a simple shape on
one half of the plate- be it a heart, crescent or free-form- with
melted chocolate. You can use a pastry bag with a very tiny tip
attached, or simply pour the melted chocolate into a plastic bag,
then cut a small hole at one of the corners. Once the chocolate has
hardened, spoon enough sweetened purée into the middle of the design
so that it reaches the inner edges of the chocolate without
overflowing.
. Lightly toast or broil slices of angel food cake and top with a
generous squeeze of sweetened purée.
. To keep from diluting bowls of punch, freeze purée mixed with apple
juice in a ring mold or decorative ice mold and float it in the
punch.
. Berry purées are delicious in teriyaki or sweet-and-sour sauces as
well as marinades and soups.
. Berry Butter, a delicious blending of berry purée and softened
butter, is a marvelous mixture to have on hand in your freezer
because it goes so well with hot rolls, French toast, waffles,
muffins, breads, and much more. Once prepared, fill a pastry tube and
pipe rosettes onto a small tray covered with parchment or plastic
wrap. Freeze until solid, then arrange in layers between plastic wrap
in an airtight freezer container. The rosettes may be stored in the
freezer for several months. Remove shortly before serving.
. For a Fruit Fondue, place pieces of fruit (thick banana slices,
strawberries, pineapple chunks, orange segments, apple and pear
wedges) on fancy toothpicks. Swirl together some plain or lemon
yogurt and sweetened berry purée. Surround the dipping sauce with
small bowls of nuts and coconut for dipping too. You could also use
sugar cookies, or cubes of pound cake and brownies for dipping.
. Low-Cal Twister: Pour several tablespoons of purée in a glass and
add sparkling water and a twist of lime.
. Jazz up your diet sodas or lemonade with a berry purée for a new
flavor: Colas, ginger ale, orange and lemon-lime with raspberry;
lemon-lime with blackberry.
. Midday Refresher: Try a red raspberry iced mocha. In a blender,
swirl together sweetened raspberry purée and light cream (half &
half), with a bit of chilled coffee and ice. Blend until the ice is
very finely crushed, then serve in a tall glass, topped with whipped
cream and a fresh raspberry garnish.
. Fireside Favorite: Stir 2 tablespoons of sweetened berry purée into
a mug of steaming milk or hot chocolate.
http://groups.yahoo.com/group/frozen-assets/
Green Smoothie
I had not heard about them until recently either. They are, of course,
(a)
very healthy and (b) a complete meal (at least for me, they’re a meal).
My favorite:
1 banana
1 large or two small oranges
about a cup of frozen or fresh blueberries
some water
as much fresh spinach as I can cram into the blender
My husband made one the other day that was really good. He used frozen
strawberries, frozen cranberries, a banana, water, spinach, and maybe
something else that I forget. He likes to put some lime juice in his
smoothies. Sometimes he uses canned (unsweetened) pineapple chunks in
them
too.
My daughter’s favorite:
1 apple
1 orange
1 banana
some water
collard greens
Basically, any fruit you desire plus any green leaves you desire. You
can
use a carrot too, if your blender can deal with it.
Green leafy vegs that people use for this purpose:
Bok choy
Other Asian greens
Swiss chard
Spinach
Kale
Collards
Romaine
(I personally don’t like kale or collards in green smoothies, but I
think
that’s just me; my daughter likes them and my husband does too.)
I don’t see why you’d always need a banana, but it does seem to make
them
thick and creamy so we pretty near always toss one in. Frozen bananas
can
be used for this. So when bananas are getting too ripe, you can peel
them
and wrap them in plastic wrap and then put them all together in a
freezer
bag (so they don’t get lost in the freezer) and freeze them.
Recipes can be found via Google as Elise said.
But here are URLs of two websites with some green smoothie recipes:
http://kitchen-parade-veggieventure.blogspot.com/2007/09/green-smoothies.html
(This is a pretty good list of smoothies, I think - when she says 3
chard
leaves, remember that chard leaves are very, very large. That would be
the
equivalent of a couple of handfuls of spinach leaves, I think.)
http://goneraw.com/recipes/58-Green-and-Gone-Smoothie
Pat
I appreciate all the helpful suggestions. I made one this morning. I
didn’t have any greens so I used a zucchini instead. I had frozen
peaches that I used. It was so filling. I am amazed at how good it tasted.
These are similar to the V8 Fusion drinks but so much better. I
don’t know if it was a genuine ‘green smoothie’ but it was green and
delicious. I went to the market and filled my cart with greens and fruits
later this morning. I can hardly wait for the garden to start producing
and the farmer’s markets to open. I ordered several different Asian
greens seeds. I hope the order comes soon.
Cee
http://groups.yahoo.com/group/healthycheapcooking/
Cheezy Roasted Chickpeas
These chickpeas fill the house with an amazing, tantalizing smell like hot buttered popcorn as they roast. In fact, I like to make them on family movie nights and serve them in place of regular pepcorn. They are chewy on the outside and soft on the inside.
Makes about 1 1/2 cups
1 15 oz. can chickpeas ( also called garbanzo beans), rinsed and drained.
1 Tablespoon canola oil
1 1/2 teaspoon nutritional yeast flakes
1/2 teaspoon kosher salt, or to taste.
Preheat oven to 400F. Line a baking sheet with parchment. Toss the chickpeas in a medium bowl with oil, yeast, and salt. Spread in a single layer on the baking sheet.
Roast for 30 minutes, stirring occasionally, until golden and slightly crispy. Once cooled, store in an airtight container.
Variation: Fast Cheezy Chickpeas
When you just can’t wait: open a can of chickpeas, rinse and drian, pat dry, then sprinkle with the nutritional yeast and salt. Voila!
Better Butter
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 cup plain yogurt — (or buttermilk)
1/2 cup butter — (or margarine)
1/4 cup oil — (mild tasting oil such as
canola)
4 tablespoons dry skim milk (or a little more)
1 teaspoon lecithin (OPTIONAL)
Mix in food processor or blender until very smooth. It will
be somewhat runny, and thicken up when refrigerated. Keep
in fridge.
Description:
“A less-costly spread than butter, less saturated fat
too.”
Ukrainian Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
chicken — cut up
potatoes — peeled, and cut in chunks
carrots — peeled and cut in chunks
garlic — chopped
onions — peeled and cut in chunks
butter or margarine
white wine or chicken stock
thyme or other herb of your choice
Preheat oven to 450 F (or 500) - whatever is the highest BAKING (not
broiling) temperature of your oven. Move oven racks if necessary, so one is as close to the top as possible.
Put the chicken pieces, carrots, potatoes and onions in a flat type of baking pan, I use one which is 9 “ x 13”.
Sprinkle the chopped garlic over it. Sprinkle the little bit of thyme
over it. Dot with butter. Everything should be very crowded together in
the pan.
Pour the wine or chicken stock over it: the liquid should be at least 1/2”
deep. In other words, you’re not just moistening it, you’re adding a fair quantity of liquid.
Put the pan on the top oven rack and bake at 450 F for about 45 minutes to one hour, turning and tossing everything around and basting with the
liquid at least four times throughout the baking. Add liquid if
necessary. You want it to almost burn: some of the edges sticking up can look burned. This is OK.
Description:
“This is a VERY useful recipe, you can feed lots and lots of people
with one chicken if need be. Just add more potatoes, onions, and
carrots. With a salad, it’s a complete meal. It’s also a very good
way to prepare chicken.”
Rouladen
One large beef flank steak
2-3 spears dill pickle diced fine
1 small onion or shallot diced fine
Brown mustard
salt & pepper
1 egg beaten
1/2 cup milk
Bread crumbs
beef broth ( I use beef bullion)
Slice beef flank steak into thin slices (you can have it sliced at the meat market - ask for deli sliced). You want pieces of meat about the size of your hand - maybe 3”X 5”
Pound each slice to tenderize a bit. Salt & pepper each slice of meat. Then spread some mustard on one side. Pile about 1/2 teaspoon chopped onion and dill pickle on each slice then roll up like a jelly roll and secure with a toothpick. Dip in egg batter. Roll in seasoned bread crumbs.
Now heat oil in a heavy skillet and brown the meat rolls on all sides. Place them in a covered baking dish. Add about 1/2 cup beef broth to the meat and cook at 325 for about 35 or 40 minutes. Add more broth if it goes dry while cooking.
When the meat is done make gravy with the left over beef broth and serve over the finished meat. I make extra gravy to serve over German potato patty’s.
Once the meat is browned you can also finish them in a slow cooker.
You can cook these up then freeze some for later. They do not freeze well before they are cooked because of the dill pickle. But once cooked they are fine.
You can add thin sliced pastrami, ham or bacon to each meat roll if you like.
Potluck Pockets
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sandwiches TNT
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon Italian seasoning
6 pita breads, whole wheat fat free — halved
2 medium tomatoes — diced
3 cups shredded lettuce
Sauce:
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
dash pepper
In a skillet, brown beef, onion and green pepper; drain. Add Worcestershire sauce, soy sauce, garlic powder, cumin and Italian seasoning; mix well. Simmer for 5-10 minutes. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes and lettuce.
Source:
“1995 Taste of Home Magazine”
Copyright:
“1995 Reiman Publications, L.P.”
Beef and Broccoli Stir-Fry I
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon packed brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
Combine first 7 ingredients and refrigerate 4 hours or overnight.
Cook broccoli in small pot of boiling salted water until almost
crisp-tender, about 2 minutes; drain. Rinse under cold water to
cool.
Heat oil in wok or heavy large skillet over high heat. Using slotted
spoon, transfer beef to wok, reserving marinade. Stir-fry beef until
just browned, about 2 minutes. Remove beef from wok. Add broccoli,
pea pods, green onions and red bell pepper. Continue stir-frying
until vegetables are just crisp-tender, about 3 minutes.
CONTRIBUTED BY: LORI
Stir cornstarch into reserved marinade. Pour marinade over
vegetables in wok. Add beef and stir-fry until liquid boils and
thickens, about 1 minute.
Makes 2 servings. (Recipe may be doubled.)
Beef Fajitas
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8” flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese, salsa
Cut flank steak into 6 portions. In any size crock pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours or on high 4-5 hours. Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture on flour tortillas and add favorite toppings. Roll up tortillas. Serves 6-8.
Pork with Peppers and Cashews
1 pound pork, cut into 3/4-inch cubes
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
1 small onion, cut into 3/4-inch dice
1 tablespoon soy sauce
1 large green green pepper, cut into 3/4-inch dice
1 large red bell pepper, cut into 3/4-inch dice
1 tablespoon cornstarch mixed in 1/2 cup cold water or chicken broth
1/2 cup cashews
Hot cooked rice for accompaniment
Combine pork, soy sauce and sugar and let sit while the vegetables
are prepared.
Heat oil in wok (or large skillet) and stir-fry the pork mixture for
4 to 5 minutes until the pork is well done. Remove pork from pan.
Stir-fry the onion 1 to 2 minutes; add green pepper and continue to
stir-fry for 2 to 3 minutes.
Return pork to pan and add the combined soy sauce and cornstarch
mixture. Heat and stir gently until the sauce is thickened and
clear.
Add the cashews and heat through.
Serve with hot cooked rice.
Makes 4 servings.
Moroccan potato casserole
6 cloves garlic
salt to taste
2 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
3/4 cup chopped fresh cilantro
3/4 cup chopped parsley
1 lemon, juiced
3 Tbs red wine vinegar
3 Tbs olive oil
1 1/2 pounds red potatoes, sliced 1/2 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 1/2 inch squares
1 large green bell pepper, cut into 1 1/2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 pound tomatoes, each cut into 8 wedges
2 Tbs olive oil
Preheat oven to 350 degrees F (175 degrees C). Combine garlic, 1/2
tsp salt, paprika, cumin, and cayenne in a food processor bowl.
Process until mixture forms a paste. Add herbs, and pulse a few
times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons
olive oil; blend. Season to taste with salt.
In a large bowl, combine potatoes, peppers, and celery. Season with
salt and toss with herb sauce. Transfer to a large shallow baking
dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2
tablespoons oil over top, and cover with foil.
Bake for 35 minutes. Remove foil. Continue baking until vegetables
are tender, 20 to 30 minutes. Serve warm.
Healthy Frittata
Prep and Cook Time: 20 minutes, Serves 2
Ingredients:
* ½ medium onion, minced
* 4 medium cloves garlic, chopped
* ¼ lb ground lamb or turkey
* 2 + 1 TBS chicken broth
* 3 cups rinsed and finely chopped kale, (stems removed)
* 2 whole free range chicken eggs
* 3 egg whites
* salt and black pepper to taste
Directions:
1. Preheat broiler on low.
2. Mince onion and let sit for 5 minutes to bring out its hidden health benefits.
3. Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Saute onion over medium heat, for about 3 minutes, stirring often.
4. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
5. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered for about 5 more minutes. Season with salt, pepper and mix.
6. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
7. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.
Serves 2
[Pat’s Note: Cubes of (boiled and cooled) potato could be substituted for the ground turkey or lamb.]
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