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.cooks.com/rec/doc/0,1950,156167-248194,00.html
SPANISH BEAN POT
Printed from COOKS.COM
2 cans (1 lb. each) red kidney beans
2 tbsp. bacon fat
1/4 tsp. thyme
2 whole cloves
1/4 tsp. cayenne pepper
1 tsp. salt
1 lg. garlic clove, minced
1 sm. bay leaf
2 tsp. dry mustard
2 tbsp. vinegar
1/2 c. syrup from canned peaches or pears
1 onion, sliced thin
1/4 c. strong coffee
2 tsp. brandy flavoring
Combine all ingredients in bean pot or casserole; mix well. Bake uncovered at 350 degrees about 2 hours or until liquid is reduced to level of beans. Serves 6. Double or triple to serve a crowd.
[Note: uses half of a box of cake mix..]
PECAN FRUIT COBBLER (MICROWAVE)
Printed from COOKS.COM
1 (21 or 22 oz.) can prepared peach pie filling
1 (9 oz.) yellow cake mix
1/4 c. butter, thinly sliced
2 1/2 tbsp. brown sugar
1 tsp. cinnamon
1/2 c. nuts, finely chopped
Arrange pie filling in bottom of ungreased round glass baking dish. Sprinkle evenly with dry cake mix. Place butter slices evenly over mixture. Combine sugar, cinnamon and nuts; sprinkle over top.
Cook 9 to 11 minutes; rotating dish 1/4 turn halfway through cooking time. Remove from oven and let rest 10 minutes. (Any flavor pie filling can be substituted.)
http://www.cooks.com/rec/doc/0,1729,146162-229203,00.html
MICROWAVE BUNDT CAKE
Printed from COOKS.COM
3 eggs, beaten
1 (20 oz.) can cherry pie filling
1 (18 oz.) pudding cake mix, yellow, white or devils food (if using devils food add 1 tsp. almond extract)
Using electric mixer, blend all ingredients well. Grease microwave bundt cake pan heavily with butter - do not flour. Add batter evenly. Cook on full power 12 1/2 or 13 1/2 minutes; turn pan half way through cooking time.
Let cool 30 minutes before turning over to serving plate. Use your favorite icing - canned or otherwise - cream cheese icing is good with white or yellow, chocolate icing with devils food.
http://www.cooks.com/rec/doc/0,194,140183-236205,00.html
YELLOW SQUASH BREAD
Printed from COOKS.COM
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
2 eggs
3/4 c. sugar
1/2 c. vegetable oil
2 tsp. vanilla
1 1/3 c. shredded yellow squash
Combine the first 5 ingredients set aside. Combine eggs, sugar, oil and vanilla in a large bowl. Beat well, stir in shredded squash. Add dry ingredients, stir until moistened. Pour batter into a greased and floured loaf pan, bake at 350 degrees for 50 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove and let cool on wire rack. Yields: 1 loaf.
http://www.cooks.com/rec/doc/0,1729,147161-224203,00.html
MICROWAVE APPLE PIE
Printed from COOKS.COM
1 can apple pie filling
1/2 c. water
1 (9 oz.) box Jiffy yellow cake mix
2 tbsp. sugar
1/2 tsp. cinnamon
1/2 c. pecans, chopped
1/2 stick butter
Mix together apple pie filling and water. Pour into large microwave dish. Sprinkle cake mix on top. Mix together sugar and cinnamon. Sprinkle over cake mix. Sprinkle 1/2 cup chopped pecans over this. Melt 1/2 stick butter. Pour over top. Microwave on high 10 to 13 minutes. (May substitute cherry pie filling.)
http://www.cooks.com/rec/doc/0,1629,144162-229200,00.html
MICROWAVE PEACH COBBLER
Printed from COOKS.COM
1 reg. size white or yellow cake mix
1/4 c. nuts, chopped
4 tbsp. brown sugar, packed
3 to 4 tsp. cinnamon
1 can peach pie filling
1 can lg. peach slices, drained
1/2 c. butter, melted
In a bowl, combine dry ingredients. In a large baking dish, spoon in pie filling and peaches, stir together. Sprinkle cake mixture evenly over pie filling. Drizzle melted butter over top. Cook on High Power 12 to 14 minutes or until topping is no longer doughy. Rotate dish during cooking if cake appears to be rising unevenly. Let stand 5 minutes before serving. Serve with ice cream or Cool Whip.
CROCKPOT CHICKEN AND RICE CASSEROLE
Printed from COOKS.COM
4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell’s Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice
Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.
Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.
Note: Use temperature setting recommended by your owner’s manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.
Don’t use the “keep warm” setting instead of the “cooking” settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the “medium” or “normal” setting.
Check your manual for best results!
Submitted by: CM
MISS LADY’S GOULASH
Printed from COOKS.COM
1 lb. hamburger, browned
16 oz. can diced tomatoes
1 regular size can whole kernel corn
1 regular size can LeSeur peas
1 cup or more small elbow macaroni (12 oz. size package)
paprika and/or chili powder, to taste
minced garlic, to taste
Put all ingredients in a pot and cook until the noodles are done.
It shouldn’t be like soup, but should have some ‘jiggle’ factor. A great family favorite for years.
Submitted by: Chris Williams
MISS LADY’S GOULASH
Printed from COOKS.COM
1 lb. hamburger, browned
16 oz. can diced tomatoes
1 regular size can whole kernel corn
1 regular size can LeSeur peas
1 cup or more small elbow macaroni (12 oz. size package)
paprika and/or chili powder, to taste
minced garlic, to taste
Put all ingredients in a pot and cook until the noodles are done.
It shouldn’t be like soup, but should have some ‘jiggle’ factor. A great family favorite for years.
Submitted by: Chris Williams
LEMON ICEBOX PIE
Printed from COOKS.COM
1 can Eagle Brand milk
3 lemons
3 eggs, separated (save whites for meringue)
1 graham cracker crust
enough vanilla wafers to go around top of pie after filling
cream of tartar
granulated sugar
In a mixing bowl, beat egg yolks until creamy. Add milk and juice from lemons (remove seeds first). I like adding a little extra lemon juice for a kick.
Mixture will thicken on its own. Pour into graham cracker crust and arrange vanilla wafers around top of crust.
To make meringue: Beat egg whites until stiff peaks form. Add 2 teaspoons cream of tartar. Mix well.
Add sugar, 1 tablespoon at a time until desired sweetness. Pour over top of filling and bake in 375°F oven until nice and brown. Allow to cool before cutting.
*This was one of my mother’s favorite pie recipes. Yes, it’s fattening, but oh so delicious. Hope you enjoy!
Submitted by: Rebecca Raley
APSARAGUS PICKLES
Printed from COOKS.COM
3 1/2 lbs. fresh asparagus
1 qt. distilled white vinegar
2 qts. water
1/3 c. salt
2 tbsp. pickling spices
Garlic buds
2 tsp. dill seed
Sm. hot peppers, if desired
Wash the asparagus well. Break off the tough stems. Stand the spears in a quart jar, while you prepare the brine. In a big pot, heat the vinegar, water, salt, pieces and dill seed. Bring to a boil and boil for about 10 minutes. In the meantime, put a garlic bud and a pepper in the jar with the asparagus. Pour the boiling brine over the asparagus and put the lid on quickly. This will be very hot, so be cautious. Turn the jars upside down. This will make 3 to 4 quarts. When cool, turn right side up. When the lid is depressed, it is sealed. If it does not seal, store in the refrigerator.
BEEF STEW WITH LENTILS
Printed from COOKS.COM
1 lb. beef stew meat
Non-stick spray
7 c. beef broth
1 c. chopped onion
1 c. sliced celery
1 c. sliced carrot
1 1/2 c. lentils, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1 bay leaf
1 (9 oz.) pkg. frozen Italian-style green beans
Cut meat in 1/2 inch pieces. Spray a 4-quart Dutch oven with non-stick coating. Brown the meat. Drain fat. Add the broth, onion, celery and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add the lentils, undrained stewed tomatoes and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender. Add beans. Cover; cook for 10 minutes more. Serves 8.
Each serving: 287 calories, 7 g. fat (22% calories from fat), 26 g. protein, 31 g. carbohydrates, 6 g. dietary fiber, 886 mg. sodium.
BEEF STEW WITH LENTILS
Printed from COOKS.COM
1 lb. beef stew meat
Non-stick spray
7 c. beef broth
1 c. chopped onion
1 c. sliced celery
1 c. sliced carrot
1 1/2 c. lentils, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1 bay leaf
1 (9 oz.) pkg. frozen Italian-style green beans
Cut meat in 1/2 inch pieces. Spray a 4-quart Dutch oven with non-stick coating. Brown the meat. Drain fat. Add the broth, onion, celery and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add the lentils, undrained stewed tomatoes and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender. Add beans. Cover; cook for 10 minutes more. Serves 8.
Each serving: 287 calories, 7 g. fat (22% calories from fat), 26 g. protein, 31 g. carbohydrates, 6 g. dietary fiber, 886 mg. sodium.
ALBONDIGA SOUP
Printed from COOKS.COM
1/2 c. finely chopped onion
1 clove garlic, minced
2 tbsp. oil
1 tsp. chili powder
2/3 c. peeled, chopped tomatoes
2 qt. beef consomme
Meatballs
Saute onions and garlic in oil until limp. Add chili and chopped tomatoes and let cook with onions and garlic. Add consomme and bring to a boil. Let simmer while you prepare the albondigas.
MEATBALLS (ALBONDIGAS) :
1/2 lb. ground beef
1/2 lb. ground pork
1/2 c. cooked rice
1 tbsp. cornstarch
1/8 tsp. garlic powder
1/4 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 egg
1/4 c. chopped cilantro (Chinese parsley
Mix meat and rice in mixing bowl. Add cornstarch, seasonings and beaten eggs. Mix thoroughly by hand and shape into balls. Bring broth to a boil; drop balls into boiling broth. Cover and cook about 30 minutes. Serves 6-8.
SOUR CREAM PORCUPINES
Printed from COOKS.COM
1 1/2 lb. lean ground beef
1/3 c. minute rice
1 tsp. paprika
1 tsp. salt
1/4 c. diced onion
2 tbsp. hot shortening
1/2 c. water
1 beef bouillon cubes
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/2 c. sour cream
Chinese noodles
Combine ground beef with rice, paprika, salt and onion. Shape into 16 to 20 balls. Brown meatballs in hot shortening. Arrange balls in a 1 1/2 quart casserole or 8 inch round baking dish. Drain fat from skillet. Combine in skillet the water, bouillon cube, Worcestershire sauce and soup. Stir until well blended. Add sour cream and pour over meatballs. Cover and refrigerate. Bake uncovered at 350 degrees for 45 minutes. Serve with Chinese noodles. Makes 6 servings.
PORK BALLS WITH CHINESE CABBAGE
Printed from COOKS.COM
This dish is relatively inexpensive and is attractive and flavorful as well. Those who like Chinese-type food will find it especially welcome. For 4 servings you will need:
5 tbsp. cornstarch
Water
3 tbsp. soy sauce
Dry sherry
1 1/2 tsp. brown sugar, packed
1 lb. ground fresh pork
2 tbsp. oil
1 head Chinese cabbage, cut into 2” pieces
Hot cooked rice
1. Blend together 1 tablespoon of the cornstarch, 2 tablespoons water, 2 tablespoons of the soy sauce, 1 teaspoon sherry and 1/2 teaspoon of the brown sugar. Add pork, mixing lightly but thoroughly.
2. Let stand for 10 minutes. Shape mixture into 12 (1 1/2 inch) balls. Roll in 2 tablespoons of the cornstarch.
3. Heat oil in Dutch oven. Add pork balls, browning well. Remove to large saucepan. Reserve drippings in Dutch oven.
4. To saucepan, add 1 1/2 cups water, 1/4 cup sherry and remaining soy sauce and sugar. Bring to a boil. Cover and simmer for 35 minutes.
5. Reheat drippings. Add cabbage. Saute until wilted but still slightly crisp. Add pork balls, reserving broth in saucepan.
6. Blend 2 tablespoons cornstarch and 2 tablespoons water. Stir into broth in saucepan. Bring to a boil. Boil for 1 minute, stirring. Add to mixture in Dutch oven and toss well. Serve with rice.
For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.
http://www.cooks.com/rec/doc/0,1650,133181-253198,00.html
SWEET AND SOUR VEGETABLES
Printed from COOKS.COM
1 lb frozen Oriental Vegetables
peanut oil (for sautéing)
Sauce:
1 tablespoon corn starch
1/2 inch section fresh ginger, peeled, minced
1/2 cup pineapple chunks, drained and reserved
3 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/2 teaspoon soy sauce (or salt to taste)
1/2 cup pineapple syrup or juice (from can)
1 clove garlic, minced
Combine ingredients for sauce in a small bowl and set aside.
In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.
In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown).
Submitted by: CM
http://www.cooks.com/rec/doc/0,1927,157173-251198,00.html
STEAMED PORK BALLS
Printed from COOKS.COM
1 lb. ground pork
3 lg. Chinese dried mushrooms, soak 1/2 hour
2 tbsp. finely chopped water chestnuts
1 sm. onion, finely chopped
1 egg, lightly beaten
1/4 tsp. sugar
Dash of pepper
1 tbsp. ginger wine
1 tbsp. reg. soy sauce
1 c. glutinous rice, drained
Combine above ingredients well, except for rice. Shape meat mixture into meatballs, using about 1 tablespoon of mixture. Roll into drained rice to coat completely. Add water to steamer base. Bring to boil. Line steamer with lettuce leaves. Arrange pork balls on top of leaves; cover steamer, steam over high heat for 30 minutes. Serve with a sauce of 2 tablespoons soy sauce and 1 of vinegar.
http://www.pretendingsanity.com/projects/lipbalm.html
homemade lip balm recipe
I love lip balm. And if Martha makes lip balm, I want to make it. And so I became determined to make myself some. This is what I did:
My research.
First I went to Hobby Lobby. (I saw the lip balm stuff there last year while making soap.) This is what I found:
a kit to make lip balm (oil and beeswax) $4.47
containers:4 tubs and 4tubes $4.47
So, for about $10 you can make 8 things of lip balm.
Being the bargain shopper that I am, this was totally unacceptable. Therefore, I journeyed to Michael’s. I found their prices to be cheaper than Hobby Lobby’s but they did not have what I needed in stock. Every subsequent trip to Michael’s thereafter has proved that they never have anything in stock. It’s a wonder that they stay in business!!
So I checked out Vitamin Cottage. I found everything I needed (except the tubes) and for a lot cheaper.
Health Food prevails once again.
I started searching the internet high and low for lip balm tubes. I found them on ebay, 50 for $12.95.
The recipe:
I found lots and lots of recipes online, google and I spent a lot of time together. After all this research, I started to get the basic concept. Although I haven’t tried the simple wax and oil recipe, it seems that it wouldn’t be as creamy and smooth and I’ve read that it is very greasy. I don’t know maybe I should try it, I just don’t want to waste ingredients. So here’s the basic recipe. I don’t remember where I found it:
20% Beeswax (I used unbleached and it gave the lip balm that I didn’t color a nice yellowish color. I’m not sure how they bleach the wax, but I would be leery of some thing that wasn’t bleached naturally. I bought the wax in one ounce bars, cut what I needed - in this case 1/4 of a bar - and grated it on a teeny, tiny box grater made for grating spices.)
25% Solid Oil (Solid, at room temperature, has almost the same consistency of room temperature butter, maybe a little thicker. I used Shea Butter**, another good one is Coconut Oil. ** Edit: I’ve changed my mind about Shea Butter, it sucks! It is actually really smooth, but makes your lip balm grainy. I now use Coconut oil with no problems.
15% Brittle Oil (Just like it sounds, is firm and solid at room temperature. The consistency is just like a very hard clod of dried mud. I used Cocoa Butter. This I also grated on the baby box grater and then mashed into the measuring spoon to get an accurate measurement.)
40% Liquid Oil (Should be cosmetic grade which is cold pressed. I think cold pressed olive oil from the grocery store is ok but I haven’ t tried it. I found good information about why cold pressed oil is healthier in cooking here, which is always good to know.)
Vitamin E oil: (optional, but acts as a natural preservative. I have also been told that it makes a difference in the quality of the lip balm but in my second batch I forgot it and I can’t really tell.)
My recipe: makes 7 .15oz tubes
1 1/2 tsp. Beeswax (.25oz)
1 3/4 tsp. + 1/8 tsp. Coconut Oil
1 1/8 tsp. Cocoa Butter
3 tsp. Sweet Almond Oil
3 Caps Vitamin E, oil squeezed out
Melt every thing in a small jar set in a pan of boiling water (don’t melt over direct heat, it could burn or the wax could catch on fire!) Stir frequently. When melted (don’t cook too long! use as soon as melted to avoid grainy-ness), add fragrance (essential oils work well like lemon or peppermint- start with a few drops and work up from there you can always add more, or you can order flavors from Majestic Mountain Sage or I got some off ebay) and color if desired (a tiny bit of lip stick works well, but remember it shows up lighter when cooled.) I also added some shimmer. (I used some shimmering makeup powder that was kind of golden. The key here is to test it for gritty-ness. Put on some plain chapstick or lip gloss and then rub some of the shimmering powder on your lips. If you can’t feel the grit, it will work. My shimmer, so far, has been very subtle as I have not wanted to overdo it and waste my precious tubes (I only have 50!)
Next fill the tubes completely to the very top. It contracts when cooled and form a little dip but you don’t want to re-fill this, the layers might not adhere to each other and the top layer could slip off. It’s also best not to re-melt the lip balm, it will get grainy. Let sit without moving until completely set up.
Label your lip balm! People are so impressed by it and it is so easy to do. I used clear Avery labels #8667 with the Avery label maker program (free! - not for mac’s though). Make sure you list ingredients, some people are allergic to cocoa butter or nuts.
enjoy your luscious lips!
A word about Slider Tins:
I love them! My first order was from a company called Clay Alley (I’m not even going to give you a link since they are more expensive than my new place.) The new place is called Alyssa’s Soap Cottage. Not only are the slider tins cheaper there, they also come with a little shrink wrap sleeve. These first one’s I thought would be great to hand paint, but it turns out that painting them wasn’t the best idea. The paint just chipped off. My next course of action is to design and order professional vinyl labels. I’m not sure from where, though.
thanks for the good info ...
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