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 ...
http://www.bbg.org/gar2/topics/sustainable/handbooks/tips/37.html
Deer Deterrents That Work
by Walter Chandoha
Once roaming open fields and forests and controlled by natural predators, deer now must make their home near housing developments, office parks, and shopping malls, and their populations are growing. Little wonder then that they treat our gardens like buffet bars. Thoughtful plant choices, fences, dogs, and repellents help to keep deer at bay.
Arched over tasty vegetable crops, wire fencing discourages hungry deer.
Arched over tasty vegetable crops, wire fencing discourages hungry deer. (Photo: Walter Chandoha)
How To Do It
* As a first line of defense, line paths and garden borders with deer-repelling plants such as alliums and aromatic herbs like mints (Mentha), lavenders (Lavandula), sages (Salvia), and thyme (Thymus). If that first nibble smells or tastes nasty, the deer may just move on without venturing further into the garden.
* Woody plants like boxwood (Buxus), spireas (Spiraea), rhododendrons, and blue spruce (Picea pungens); annuals such as ageratum, celosias, cleomes, marigolds (Tagetes), and zinnias; and herbaceous perennials like coreopsis, lupines (Lupinus), and poppies (Papaver), touted by nurseries as “deer resistant,” are just that. Do deer stay away from these plants? That depends on how hungry they are. They do seem to avoid many ornamental grasses and silver-leafed or fuzzy plants like artemisias, dusty miller (Senecio cineraria), and lamb’s ears (Stachys byzantia).
* Avoid planting tulips, a deer favorite, use daffodils (Narcissus) instead. They are noxious to deer.
* Fence deer out: An eight-foot-high wire or plastic fence is effective but unsightly and expensive. Less aesthetically challenging, an electric fence with just a single strand of wire works perhaps 90 percent of the time. In the vegetable garden, arch two-by-four-inch-mesh wire fencing over vulnerable produce. The arches can be moved for working on the beds or harvesting.
* Even better than a fence is a dog, provided the dog is at liberty and willing to give chase to the deer.
* If you use scent and taste repellents, alternate them frequently.
* Stuff the toe of a cut-off panty hose leg with a handful of human hair and suspend it near a vulnerable plant.
* Hang bars of scented soap in trees and shrubs prone to deer browse.
* Apply a spray made by mixing water with crushed garlic, old eggs, and hot pepper sauce around vulnerable plants.
* Scatter Milorganite, a fertilizer made from sewer effluent, around ornamental plants that deer favor (not recommended for vegetable or herb gardens).
* Check with other gardeners in your area about their success with commercial products and regimes of alternating deer repellents before you purchase one or more products such as Living Fence, Hinder, Deer Off, Deer Away, or Bobbex.
Dog Versus Deer
Years ago I had a Bouvier and later a mutt, which were free to roam my farm during the day but were kept indoors at night. Whenever the dogs spotted deer, they gave chase. They never caught up with any, but their presence was enough to deter the deer from foraging in my yard at night, when they usually do most of their damage.
Invisible electronic dog fencing installed along the periphery of the property is a good way to keep a pet from straying. The dog wears an electronic collar that gives it a mild shock when it crosses a buried wire. After as short training session, the dog learns not to cross the buried electric fence.
Walter Chandoha has been a professional freelance photographer and writer for over 40 years, specializing in flora and fauna of the world. Much of his inspiration is drawn from his 46-acre farm in northwestern New Jersey, where he has many experimental gardens of flowers, vegetables, fruits, herbs, and ornamental grasses. His photographs and articles have appeared in books for Time/Life, Ortho, National Home Gardening Club, and Meredith Books, as well as in periodicals such as Good Housekeeping, National Geographic, Country Living, House Beautiful, Architectural Digest, Organic Gardening, Garden Design, Better Homes and Gardens, and The New York Times.
http://www.bbg.org/gar2/topics/sustainable/2001su_beneficialbugs.html
Beneficial BugsLuring Predatory Insects to the Garden with Umbelliferous Plants
Plants & Gardens News Volume 16, Number 2 | Summer 2001
by Niall Dunne
The Apiaceae or Carrot Family is a grand old clan with a new name. (Until very recently, botanists called it the Umbelliferae.) It includes such common culinary favorites as coriander, dill, fennel, parsnip, anise, cumin, carrot, and parsley. Yum yum! But it also includes a lot of other plants that wouldn’t taste so good in your soup, such as hemlock (Conium maculatum), the poisonous species famously used to execute the ill-fated Socrates.
The Carrot Family is comprised of around 3,000 speciesreflecting roughly 300 different generaof mainly herbaceous plants native to temperate regions around the globe. It has the distinction of being the first plant family ever to have been systematically studied. (A copy of Robert Morison’s pioneering monograph of 1672, Plantarum umbelliferarum distributio nova, can be found in BBG’s rare book room.)
Beneficial Bugs
Dill (Anethum graveolens) attracting an ichneumon wasp
The family tie between these plants is clearly visible in their flower clusters, which generally look like miniature, flat-topped parasols. Botanically, these marvels of inflorescence are termed umbels (from the Latin word umbellula, meaninghold on to your hats”umbrella”). In a typical umbel, individual flower stalks arise from the same point on a primary stalk and stretch at different lengths so that the small flowers on top are all roughly on a level plane.
Folks as far back as the ancient Chinese, Greeks, and Romans were aware of the shared floral characteristics of some of the plants in the Apiaceae. They were also aware of the plants’ rich and varied chemistry, harvesting seeds and stalks and using them not only for food, but also perfume, medicine, and (as mentioned already) poisoning troublesome philosophers.
Historically, then, umbellifers have been of enormous biological importance as crop plants. In modern times, however, they have something else going for them as well: they’re very attractive to beneficial insectsthe so-called “good bugs” that act as pollinators, soil builders, or predators of pest insects in the landscape. Plants with umbels are magnets for predatory bugs in particular.
Lovage (Levisticum officinale), for instance, is beguiling to ichneumon wasps, which parasitize the larvae of herbivorous insects. Similarly, fennel (Foeniculum vulgare) attracts, among other beneficial bugs, lady beetles that prey on aphids, scale insects, thrips, mealybugs, and mites. Dill (Anethum graveolens) is very adept at luring such insects as lacewings, whose larvae are well-known aphid-devouring machines.
This kind of knowledge is very useful in an age when people are becoming increasingly concerned about pesticide use on their food, and about the health of the environment in general. The ability to attract and maintain a population of beneficial insects is very important to any large- or small-scale pest management scheme that seeks to cut down on the use of chemical sprays.
Bug Banquets
Although beneficial insects consume large numbers of pestiferous bugs, they often have to supplement their protein diets with plant pollen and nectar. Indeed, many of these insects have certain phases in their life cycles when they depend entirely on nutrients collected from plants.
In recent years, agricultural and habitat management scientists have been conducting field research to try and determine which plants offer the best nectar and pollen resources to natural enemies of insect pests. One plant family consistently comes out at, or near, the top: the Apiaceae. (Members of the Asteraceae or Aster Family and Brassicaceae or Mustard Family also have proven track records.)
In one study conducted by Oregon State University in 1997, eleven plant species were randomly arranged in small plots alongside a field of corn. Researchers then measured the feeding frequency of aphidophagous (aphid-feeding) hoverflies on each plant. It turned out that coriander (Coriandrum sativum) was the plant most visited by the hoverflies in the early growing season. Fennel became the late-season plant of choice, after coriander had stopped blooming.
What makes umbelliferous plants so appealing to beneficial insects? Dr. May Berenbaum, head of Entomology at the University of Illinois, Urbana-Champaign, and author of Bugs in the System (Addison Wesley, 1995), summed it up nicely for me: “Small flowers with accessible nectar and a nice landing platform.”
Although predatory insects often have custom-fitted mouthparts for eating other bugs, they are generalists when it comes to feeding on nectar and pollen. Most of them are also on the smaller side. So, invariably, they seek out diminutive, closely spaced, easy-to-land-on flowers that are shallow but brimming with exposed grub. Other factors like bloom time, flower color (usually white or yellow in the Carrot Family), shelter, and presence of prey play an important role, too.
Botanists have recorded very little specialization in umbel-pollinator interactions. Umbelliferous flowers are morphologically so uniform and their insect visitors so varied that some scientists refer to the plants as being “promiscuous.” One might normally associate “promiscuity” with waywardness or a lack of discipline, but in the case of pest management, an orgy of umbellifers can contribute, ironically, to an increase in biological control.
Triple-duty Beauties
Beneficial Bug Info
To learn more about beneficial bugs, and the plants that attract them, consult the following books: Good Bugs for Your Garden, by Allison M. Starcher (Algonquin, 1995), and Great Garden Companions: A Companion-Planting System for a Beautiful, Chemical-Free Vegetable Garden, by Sally Jean Cunningham (Rodale, 1998).
There are many online resources, too. For a general overview of biological control, visit the web site of the Cornell University College of Agriculture and Life Sciences.
Finally, in conjunction with Organic Gardening magazine, Johnny’s Selected Seeds offers a Beneficial Borders Flower Seed Collection, consisting of seven easy-to-grow plants chosen for good color combination and the ability to attract beneficial bugs. The collection features one packet each of California poppy, bachelor’s button (leave this one out of the mix; it’s an invasive species!), alyssum, cosmos, anise hyssop, borage, and the umbelliferous blue lace flower (Trachymene coerulea). For more information, call 877-564-6697 or visit their web site.
Most of the research done on the beneficial-bug magnetism of the Apiaceae has so far focused on the culinary herbs. Gardeners looking to increase the number of predatory bugs in their vegetable patches need look no further than these plants. But what about gardeners who want to fight pest insects in the rest of the garden, too?
Well, we know that some of the culinary herbs can also make dramatic statements in purely ornamental settings. Korean angelica (Angelica gigas), for example, with its dark purple flowers and tall red stems is a great centerpiece plant for the perennial border. (It’s also good at attracting lacewings, lady beetles, and parasitic wasps.) Dill, with its thread-like, blue-green foliage and lacy, aromatic, deep-yellow umbels, can look good planted almost anywhere in the yard.
In her book, Great Garden Companions (see box), Cornell Cooperative Extension specialist Sally Jean Cunningham recommends the summer-blooming, umbelliferous sea hollies (Eryngium species) as striking plants for the front of a perennial cluster. Not only do they have, according to Sally, attractive “leathery, blue-gray, spiny foliage” and “silvery blue flower heads with dome-shaped centers and silvery leaf-like bracts,” but they also are good at attracting parasitic wasps.
As yet there just isn’t much data in on how well the more decorative members of the Carrot Family perform as insectary plants. “The science of which plants attract or maintain which insects, at which time of year, in which climate zones is at an elementary stage,” says Sally.
So this is a good opportunity for gardeners to get in on the action and study such traditionally planted ornamental genera as Astrantia (masterwort), Myrrhis (sweet Cicely), Aciphylla (speargrass), and Bupleurum (thorow-wax) for signs of beneficial insect activity. But you don’t need to stop there. The ornamental palette of the Carrot Family is broadening steadily.
In the April 2001 issue of Horticulture magazine, plantsman Daniel J. Hinkley wrote about some of his favorite lesser-known umbellifers. He recommended the spring-blooming Chaerophyllum hirsutum ‘Roseum’ for its “low spreading mounds of handsome, deeply dissected foliage” and its “lacy heads of rose-colored flowers.” He also gave special mention to Pimpinella major ‘Rosea’ (greater burnet), whose sturdy, 3-foot stems produce “lovely discs of light pink” from July to August.
I asked Dan if he had noticed any high insect activity on the specialty umbellifers that he grows at Heronswood Nursery. He couldn’t say for sure, but his interest was definitely piqued. “You know, come to think of it, there’s always a swarm of wasps flying around our angelicas.”
Niall Dunne is the editor of Plants & Gardens News.
All that you want to know about spices, wonderful pages of information and links, with close up photosof the plants:
http://www.uni-graz.at/~katzer/engl/
Vanilla [a must see page]
http://www.uni-graz.at/~katzer/engl/Vani_pla.html
About the real spice mixes:
http://www.uni-graz.at/~katzer/engl/spice_mix.html
Rice Paddy Herb (Limnophila aromatica [Lomk.] Merril)
http://www.uni-graz.at/~katzer/engl/Limn_aro.html
Plant family
Pandanaceae (screw pine family).
http://www.uni-graz.at/~katzer/engl/Pand_odo.html
Fennel (Foeniculum vulgare Mill.)
http://www.uni-graz.at/~katzer/engl/Foen_vul.html
Mahaleb Cherry (Prunus mahaleb L.)
http://www.uni-graz.at/~katzer/engl/Prun_mah.html
[I choose some that I did not know and some that I do know...granny]
http://www.hgic.umd.edu/_media/documents/hg600_000.pdf#search=%22self-watering%20bucket%22
Building a five gallon bucket -self watering planter.
At last I understand how it works, very interesting and workable.
Take a look, it has all the information that you will need and good drawings.
granny
This link was at the beginning of this thread, posted by a Freeper, forgive me, I do not recall names.
This is for the tub that is self watering, an excellent page with instructions:
http://www.josho.com/gardening.htm
[This came out in Organic Gardening in the 1960’s, it was being used in Israel, on the 7th year, to allow the soil to recover.
I tried it and it works, used oat straw.
granny]
http://www.carolinacountry.com/cgardens/thismonth/march06guide/straw.html
How to Grow a Straw Bale Garden
By Kent Rogers | March 2006
* Intro
* Preparing Your Bales
* Growing Your Garden
* Download the FULL article as a
Straw Bale Garden
Click to enlarge
Introduction
Kent Rogers of Wake Forest has successfully cultivated a vegetable garden in bales of straw. Carolina Countrys report on his idea last year drew attention from gardeners and others across the state. Kent points out that the method produces good-looking, healthy plants without weeds, and is especially convenient for people who dont have a large plot of ground to till, or who are physically unable to do a lot of kneeling, bending, raking and hoeing. Here is some of his advice for people interested in straw bale gardening.
Preparing Your Bales
It takes 10 days to prepare your bales.
* Days 13: Water the bales thoroughly and keep them wet.
* Days 46: Sprinkle the bales with 1/2 cup of ammonium nitrate (32-0-0) per bale per day, and water it well into the bales. I didnt have any trouble finding ammonium nitrate from my local ag-supply store. They sold it in 40-pound bags. I have heard, however, that some people have had difficulty finding it in more urban settings. Ask around.
* Days 79: Cut back to 1/4 cup of ammonium nitrate per bale per day and continue to water it in well.
* Day 10: No more ammonium nitrate, but do add 1 cup of 10-10-10 fertilizer per bale and water it in well.
* Day 11: Transplant your plants into the bales. I used a spatula to make a crack in the bale for each plant. Place the plant down to its first leaf and close the crack back together as best you can.
Web links to articles on straw bale gardening:
www.nicholsgardennursery.com/strawbales.htm
www.county.ces.uga.edu/chatham/hay_bales.htm
www.co.clay.mn.us/Depts/Extensio/ExAPHydr.htm
Growing Your Garden
You can start your garden with seeds if you use some topsoil on top of the bales, but I transplanted all of my vegetables from flats and trays purchased from local nurseries.
I initially used 20 bales of wheat straw. The plants in the wheat straw were doing so well that I got 10 more bales of oat straw to see how that would do. (Pine straw wont work.)
I recommend getting bales that have been tightly baled. The oat straw bales I bought were lighter and baled looser than the wheat straw, and I learned that they dont hold as much water. I paid about $2.50 for each bale.
Use bales that have synthetic twine if you can find them. The twine wont rot and it will hold the bales together longer. If the bales use regular twine, thats no problem. You may have to put a stake at the end of the bales. The bales I used had regular twine, and they started to rot and break, but I arranged 10 in each row, so the bales tend to hold each other together.
I oriented my bales with the strings off the ground. You can do it either way, but I like the twine off the ground. The transplanting seemed easier with the bales oriented with the strings off the ground. You can decide which way to orient yours.
If you make more than one row of bales, put them wide enough apart so your lawnmower can get between them. And because youll be watering them, I recommend placing the bales where the water will drain away from your house or away from where youll be walking.
How many plants per bale? Try two tomato plants per bale, three peppers, two squash, two sets of cucumbers.
Be prepared to stake the tomatoes and peppers. I recommend 6-foot stakes for the tomatoes. I used tobacco sticks last year, but they are too short. My tomatoes grew way over the tobacco sticks.
I didnt plant any okra last year, but they will probably do well. Youll definitely have to stake them.
I dont think corn will work too well. The plants will be too top-heavy.
I water the bales in the morning and after sunset. You cant over-water because any excess will just run out of the bales. Soaker hoses will work. The main thing is not to let the bales get dried out between watering.
I started out using some Miracle Grow once a week for a couple of weeks. Then I sprinkled in some 10-10-10. You dont want to over fertilize.
The bales will start to sprout wheat or oat straw, but that is no problem. If the grass gets too much for you, just whack it off with a knife. I give my bales a haircut every so often with a steak knife. It takes no time at all.
One thing Ive noticedand this could be just a flukeis I have not had to spray my plants with any pesticides such as Liquid Sevin. I havent had any worms, bugs or other pest bother my straw bale garden. Maybe it has something to do with the plants being off the ground.
Be prepared to use new bales each year. I dont think they will be suitable for two years in a row. You can burn them, use them for mulch or bust them up and set new bales on them next year.
Kent Rogers is a member of Wake Electric, a Touchstone Energy cooperative. You can contact him by mail at 13028 Powell Rd, Wake Forest, NC 27587, and by e-mail at kent.rogers@earthlink.net
[Note: I left out one page in the middle, it appears to repeat page 1....granny]
http://www.carolinacountry.com/cgardens/thismonth/may9.html
This Month This Month Search Carolina Gardens NC Zones and Temperatures
Flowering clematis
Controlling Cutworms
Cutworms can cause severe damage to tomato plants. Gardeners have used milk cartons, pieces of wax paper wrapped around stems and aluminum foil to protect young plants. These methods have proven to be effective.
Cutworms are also repelled by surrounding area garden crops with barriers of crushed eggshells, damp wood ashes, chicken manure or leaf mulch.
Worms cannot digest cornmeal but yet are attracted to it. Scatter cornmeal where worms have been a problem.
http://www.carolinacountry.com/cgardens/thismonth/may20.html
Super pineapples
Homegrown pineapples can add a tropical flair to your home, and a delicious accent at meal time.
Twist the top off a pineapple, plant it in a pot of fertile soil, and then wait.
In the spring and summer, place the plant outside in the sun. Give it plenty of water.
If the temperature drops below 45 degrees, bring the pot indoors.
It takes about two years for the plant to yield an edible pineapple. Homegrown pineapples are much sweeter than those from the grocery store.
http://www.carolinacountry.com/StoryPages/Howtos.html
Everyone needs a little help now and then. The following guides may come in handy whether you’re installing an electric fence, or trying to choose reliable child care.
* (2/08) Where Can You Save Energy? (PDF only).
* (11/07) We can do it: Your energy conservation ideas and questions
* (11/07) Electric appliance monthly energy costs
* (10/07) New Law Promotes Renewable Energy in N.C.
* (9/07) What kind of mushrooms are these?
* (9/07) Using a “Solar Clothes Dryer”
* (9/07) Saving with Compact Fluorescent Bulbs
* (8/07) How to Apply to College
* (8/07) North Carolina is a Catfish Paradise
* (7/07) Community Farms
* (7/07) Local Produce
* (6/07) Keeping Mobile Homes Cool
* (6/07) Deregulating the Electric Utility Industry
* (5/07) Traveling at the Speed of Light: A Electric Safety Quiz
* (5/07) Home Inspections
* (5/07) Solar Energy at Home
* (9/06) Compact Fluorescent Light Bulbs
[a sample of this page’s ‘how to’s’]
http://www.carolinacountry.com/Cookinpages/foodcategories/desserts/othersweets/friedswpotat.html
Carolina Country Home
Fried sweet potato pies
BreakfastAppetizersSaladsSoupsBreads
Main CoursesSidesDessertsHoliday
Desserts
Fried Sweet Potato Pies
Fried Sweet Potato Pies
4 1/2 cups self-rising flour
3 tablespoons sugar
1/2 cup shortening
2 eggs
1 cup milk
Filling
3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 ounces)
evaporated milk
1/4 cup butter or
margarine, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Oil for frying
Confectioners sugar, optional
In a bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours. In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-inch circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.
In an electric skillet, heat 1/2 inch of oil to 375 degrees. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners sugar if desired. Store in refrigerator.
Yield: 25 pies.
Pineapple Surprise
Courtesy of Elizabeth Watford of Hudson, NC, a member of Blue Ridge Electric.
1 Graham cracker pie crust
1 large box vanilla instant pudding
1 8 oz. can crushed pineaplle
1 16 oz. tub sour cream
Drain pineapple. Mix in vanilla pudding and sour cream. Pour into graham cracker crust. Put in refrigerator for one hour and serve.
Yield: 8
http://www.carolinacountry.com/Cookinpages/foodcategories/desserts/pies/pinesurprise.html
Zippy Squash
2 pounds squash
1/2 cup chopped onion
1/2 cup oleo or butter
1/2 cup cracker crumbs
1 teaspoon Jalepeno pepper chopped
2 oz. jar pimentos
1 tablespoon chopped parsley
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Five crackers crumbled
Wash and cut up squash. Cook in salted water until tender. Saute chopped onion in oleo or butter about 5 minutes. Add cracker crumbs and brown, stirring constantly. Stir in jalepeno relish, pimento and parsley. Drain squash and mash. Add to crumb mixture. Salt and pepper to taste. Turn into 11” x 7” glass dish and sprinkle with cheese and crackers. Bake at 350 degrees for 30 minutes.
Yield: 6
http://www.tasteofhome.com/Recipes/Apple-Pie-Ice-Cream
Apple Pie Ice Cream
From Country Extra
As a mother of a young family, I appreciate recipes that youngsters really enjoy. This is certainly one of them.
SERVINGS
24
CATEGORY
Dessert
METHOD
Ice Cream Maker
PREP
30 min.
TOTAL
30 min.
INGREDIENTS
* 1-1/4 cups sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 4 cups milk
* 4 eggs, lightly beaten
* 4 cups heavy whipping cream
* 3 tablespoons vanilla extract
* 1 can (21 ounces) apple pie filling, chopped
* 1 teaspoon ground cinnamon
DIRECTIONS
In a large saucepan, combine the sugar, flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Add pie filling and cinnamon. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Printed from tasteofhome.com May 19, 2008
Copyright Reiman Media Group, Inc © 2008
Nutrition Facts
* One serving:
* (1/2 cup)
* Calories:
* 248
* Fat:
* 17 g
* Saturated Fat:
* 10 g
* Cholesterol:
* 95 mg
* Sodium:
* 81 mg
* Carbohydrate:
* 21 g
* Fiber:
* 0 g
* Protein:
* 3 g
http://housing.k-state.edu/dining/Recipes/BreadsMuffinsRolls/GLAZEDCINRAISBISCUITS.html
GLAZED CINNAMON RAISIN BISCUITS
12-15 Biscuits
2 1/2Cups All Purpose Flour
3/4 Teaspoon Salt
2 1/2 Cups Granulated Sugar
1 Tablespoons + 1 Teaspoon Baking Powder
2 Tablespoons Non Fat Dry Milk Solids
Combine in mixer bowl.
1 1/2 Sticks Margarine
Cut into dry ingredients until mixture is granular in appearance.
3/4 Cup Raisins
Add to dry ingredient mixture.
1/2 Cup Water
Add. Blend just to moisten dry ingredients then mix one minute more.
1 1/2 Teaspoon Ground Cinnamon
Place on top of dough. Mix just to swirl through dough. Roll 3/4 inch- thick and cut as desired. Place on greased cookie sheet and bake at 420 F for 10-12 minutes.
1/2-3/4 Cups Powdered Sugar Glaze
Brush on or pour thickly over warm biscuits.
This recipe compliments of Kansas State University Dining Services
http://www.pretendingsanity.com/recipes.php?ID=84
tomato, cucumber and garbanzo bean salad - (nr)
from alexia b.
I leave out the onions since i don’t like ‘em fresh. but this is simple, easy & could even be a meal with a big slice of crusty bread.
1 can Garbanzo beans (aka chickpeas)
1 large tomato
1 large cucumber
1 small onion
Balsamic Vinaigrette (or another non-creamy dressing that’s mainly oil & vinegar)
Rinse & drain the garbanzo beans
Chop the Tomato, Cucumber & Onion into pieces roughly the same size of the garbanzo beans.
toss w/ enough dressing to coat.
let sit in the refrigerator for about 15 minutes or so before serving.
[Now if I had read this years ago, I might have better understood the food rating systems that are used by men and children..
And he has taken the only name that would fit a blog, if i had one..........granny]
http://www.pretendingsanity.com/jimsrating.html
jim’s rating system
Up until a couple years ago, our normal after dinner routine would go something like this.
Wife: How was dinner?
Me: It was fine.
Wife: Just fine?
Me: Yeah, it was pretty good.
Wife: PRETTY GOOD?? What does that mean?
Me: It means it was ... pretty good.
Wife: So, was it so-so? Was it great? “Pretty good” doesn’t tell me anything.
Me: It was okay, how excited do you want me to be about (enter name of food here).
This would go on for about 10 minutes. Me, feeling like I had expressed myself perfectly, however somewhere over the cosmic vastness of our dinner table, the sub-space transmission was garbled.
Now, to a male, these are perfectly normal and easy to understand terms, something is either good, fine or inedible. Going into a vast explanation of what is “good”, “fine” or otherwise would be a disservice to the simplicity of this commonly accepted male food rating system. Men have no need of more descriptive terms when judging food. The exception of course, is when something greatly impressive or horrific is attained. Then it is described with an expletive, grunt or gesture appropriate for the dish.
Enter the rating system. After a while, the wife decided to start asking me to rate things from 1 to 10. 1 being something likened to eating fecal matter from the toilet, and 10 being some orgasmic concoction of the most gourmet foods conceived. This of course led to other disputes of what should be a 10 and why, in the wife’s opinion, my rating system needed to be rethought. It is, however, my rating system, based on what I like and don’t like and should not be used as a universal system of rating foods. That being said I will go through the numbers, each with a mention of a particular dish or short story to attempt to explain my food preferences.
1. These are foods I would never eat under any circumstances. Really, I’m serious. ANY CIRCUMSTANCES. You may say, “But what if someone was threatening to kill your children in front of you.”, to which I would reply “It was nice knowing them.” Foods in this category include: Any form of Squash, Asparagus, Okra and any other sludge infested weed or gourd God never intended to be ingested.
2. You will be happy to know that I would eat something at a 2 to save the little munchkins from harm’s way, but grudgingly, and I would never let them live it down. “You remember that time the right-wing vegetable nazi’s had you at gunpoint and I had to eat that eggplant!! NOW CLEAN YOUR ROOM!!” I would also place anything tofu related in this category.
3. Growing up, and still to this day, I somewhat loosely and non-religiously as possible, try to abstain from foods mentioned unfit in Leviticus 11. I don’t see this as a big deal, more like God saying “Oh, by the way, don’t eat that.. it’s gross”. I know some of you love your pepperoni pizza, shrimp and calamari, but I can do without garbage collectors of the earth on my plate. I have eaten pork, and hated it... although if it was a choice between pork and asparagus? I shudder in horror to even type it.
4. Now we get into the edible foods. These are things I would eat without being dared or under threat of death. Tapioca would go here, probably yams, anything that you would find in an MRE.
5. This is the slot for the so-so foods. I can’t think of too many things that are so-so, most things I have an opinion about. I would say these are the foods I could care less if they fell off the face of the earth, never to be found on a menu ever again.
6. One point above “Who gives a hoot.”
7. This would be reserved for foods I would respond with if asked “Do you like this?” It’s not the best, but it’s better than Taco Bell® or some dry Burger from Burger King®. Foods in this category would be most soups, breads and meats by themselves. Peanut Butter and Jelly Sandwich would find itself here.
8. This is the kind of food you would actually exert yourself to prepare. Grilled bratwurst or hamburgers, home-made pizza. You may find a desert or two in this category.
9. Obviously 9 is better than 8. I wanted to use this point to make something clear. At times a food may be a 10, but because of certain issues, it will be dropped to a 9. A perfect example is Lasagna. Now, I like Lasagna as much as the next guy, but have you ever tried to make it? It loses a point for being a pain to make. Another point loser is Fish & Chips. This would be my most favorite meal in the world, but standing over boiling oil for an hour trying to prepare the fish gets it docked a point.
10. One word. Spaghetti. Spaghetti is by far the worlds best meal. It looses no points for preparation and because it’s just dang good, makes it to the number 10 slot. I would also place home-made ice-cream in this slot, just typing it makes me salivate.
Well, there you have it. The complete and unabridged version of why spaghetti is king, and why I’ll miss the little ones if some winter-squash wielding terrorist comes to my door. As stated before, this is my opinion, so if you don’t like it... I guess don’t bother to read my ratings in the recipe pages.
Cabbage Salsa - (8)
1 small head cabbage, shredded
2 large tomatoes, chopped
1/4 cup cilantro, chopped
juice of 2 limes
1 small red onion thinly sliced
pickled jalapenos and their juice to taste
salt to taste
lots of black pepper to taste
Combine all ingredients. Add jalapenos and juice to taste. Serve with tortilla chips.
http://www.pretendingsanity.com/recipes.php?ID=42
http://www.pretendingsanity.com/recipes.php?ID=80
Alien Pudding Salad - (nr)
From Kathy S. aka knittykat
1 box pistaschio instant pudding mix
2 cups milk
1 8 oz can crushed pineapple, drained
1 cup mini marshmallows
1 cup chopped walnuts or pecans
1 8 oz tub Cool Whip, thawed
Mix pudding mix in a HUGE bowl (trust me). Add pineapple, marshmallows, and walnuts. Mix. Fold in Cool Whip gently. Once you add the Cool Whip it loses some of its beautiful green color, so I add some green food coloring.
http://www.pretendingsanity.com/recipes.php?ID=76
thai pasta salad - (7)
I love, love, love the sauce for this salad. It’s so yummy and so spicy! I found this at Walmart of all places, and it’s SO yummy. This recipe is on the back of the bottle.
10 oz egg noodles
6 oz shredded chicken, cooked and cooled
1/2 cup shredded carrot
1 cup match stick cut cucumber
1/2 cup Bangkok Padang Peanut Sauce
Cook and drain noodles. Rinse with cold water to cool. Combine remaining ingredients. Serve chilled or at room temperature.
Once you have a bottle:
236 Peanut sauce recipes:
http://www.cooks.com/rec/search/0,1-0,peanut_sauce,FF.html
http://www.epicurious.com/recipes/food/views/10512
herb salad spring rolls with spicy peanut sauce
Gourmet | June 1995
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recipe
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reviews (33)
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my notes
Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.
Servings: Serves 4 as a first course.
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Ingredients
a 1.8- to 2-ounce package bean-thread (cellophane) noodles
1 1/2 tablespoons rice vinegar
2 large Boston lettuce leaves, washed well and spun dry
eight 8-inch rounds rice paper plus additional in case some tear
2 tablespoons roasted peanuts, crushed
1 scallion, cut into 2-inch julienne strips
1/4 cup finely shredded carrot
1/3 cup thinly sliced cabbage
1/4 cup fresh basil leaves (preferably Thai basil), washed well and
spun dry
1/4 cup fresh mint leaves, washed well and spun dry
1/4 cup fresh coriander leaves, washed well and spun dry
Accompaniment: Spicy Peanut Sauce
Preparation
In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
Cut out and discard ribs from lettuce leaves, halving each leaf.
In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
Discard paper towels. Halve rolls diagonally and serve with peanut sauce.
LOL, found one:
http://www.epicurious.com/recipes/food/views/10602
spicy peanut sauce
Gourmet | June 1995
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recipe
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reviews (25)
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my notes
An accompaniment to Herb Salad Spring Rolls.
Can be prepared in 45 minutes or less.
Servings: Makes about 1 cup.
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Ingredients
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
Preparation
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.
http://giantrangkong.wordpress.com/2007/09/29/resep-membuat-sate-padang-satay-padang-recipe/
Resep bikin sate padang (satay padang recipe)
Satay Padang a.k.a Sate Padang is very common in Indonesia originally from Padang, West Sumatra. It is said to be the most spicy sate among other kind of sate because it employs many different kind of spices. I recommend you to try this recipe.
Ingredients:
http://www.epicurious.com/recipes/food/views/242468
deep dark chocolate cookies
Bon Appétit | June 2008
by The Bon Appétit Test Kitchen
Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving.
Prep: 30 minutes; Total: 50 minutes
Servings: Makes about 24
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Ingredients
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preparation
Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
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