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://webesharin.wordpress.com/category/ethnic-recipes/
Hawaiian Marinade
November 21, 2007 at 3:22 pm (Ethnic Recipes)
My friend from Guam sent me this years ago when she was living in Hawaii. Should be yummy for an island style cookout.
1 cup low sodium soy sauce, 1/4 cup sugar, 1 tbsp sesame oil, 2 tbsp chopped garlic, 1 tbsp chopped ginger, 2 green onions (chopped). Marinade meat in this mixture for at least an hour, and fire up the grill!
2 Comments
Asian Plum Sauce
July 17, 2007 at 3:02 pm (Ethnic Recipes)
I just found a photo copy of this recipe in my file. I believe it came from a title called the Complete Book of Small Batch Preserving. I like the idea of this recipe because it provides a canning option outside of the traditional. Since we love ethnic food, this is right up our alley. Can’t wait to try a batch of this and whip up some egg rolls or chicken fingers. It would probably also work well with roast pork.
9 purple plums (washed and pitted), 1 1/2 cups firmly packed brown sugar, 1 cup cider vinegar, 1 1/2 tsp salt, 1 1/2 cups finely chopped onion, 3 cloves of crushed garlic, 1/4 cup raisins, 2 tsp soy sauce, 1/4 tsp chili powder, 1/8 tsp each of ground cloves, ginger and all spice.
Finely chop plums in a food processor until you have about 1 3/4 cup. Combine the plums with sugar, vinegar and salt in a stainless steel or enamel sauce pan. Boil gently, uncovered for 3 minutes, stirring occasionally.
Add onions, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and all spice. Return to a boil, reducing heat and boiling gently, uncovered, for 45 minutes until mixture is thickened, stirring occasionally.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of the rim (head space). Process in water bath for 10 minutes for half pint jars. Since I can’t think of anything else I could use this sauce for, I think I’ll stick with the smaller jar version of the canning process. This way, each time we enjoy it with homemade Chinese food, it’ll be good and fresh.
3 Comments
Arabic Cookies
July 9, 2007 at 11:11 am (Ethnic Recipes)
I found this recipe on http://www.allrecipes.com . The woman who posted it said she got it from a woman from Lebanon. I don’t remember seeing these cookies while I was there, but with the ingredient list, it sure sounds similar to those I would pick up at the market. The recipe for these cookies states that it makes about 160 small cookies. Perfect for a party, or to freeze ahead.
1 cup butter, 1 cup shortening, 1 cup shredded coconut, 4 cups rolled oats, 2 cups white sugar, 4 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 cup boiling water.
Set aside boiled water until luke warm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add luke warm water and work into the dough.
Make dough into one inch balls and flatten with a fork or fancy bottomed glass for an imprint design. Place on greased cookie sheet and bake at 400 degrees F for 10 minutes. This sounds really similar to another Lebanese cookie recipe I have kicking around, only that one is for filled cookies. I’ll try to post that one as well.
Recipes: Harissa Sauce
July 3, 2007 at 12:35 pm (Ethnic Recipes)
I got this one from http://www.recipezaar.com . It’s for the really spicy pepper sauce that’s served with so many Middle Eastern foods. I love spicy foods, so I was really happy to find this recipe.
2 tbsp crushed red pepper flakes, 1 tomato (chopped, seeded and peeled), 1 clove of peeled garlic, 1/2 tsp caraway seeds, 1/4 tsp ground cumin, 1/4 tsp salt, olive oil as required.
Finely grind peppers with a blender or mortar and pestle. Add garlic, tomato, spices and salt. Crush and mix until well blend. Scrape mixture into a jar, pouring just enough olive oil to cover. Screw cover onto jar and store in refrigerator until needed. You only need a little bit of this condiment at a time.
I would seriously like to explore canning this recipe in smaller jars to include in gift baskets. Has anyone tried it?
Recipe: Pancit
June 26, 2007 at 12:32 pm (Ethnic Recipes)
This Philippine recipe was a favorite of locals and expats alike when I lived in Micronesia. It uses vegetables that keep a while in the fridge (important on an island where everything is shipped in and fresh items degrade very quickly) such as cabbage and carrots. Here’s what you need:
1 medium chopped onion, 4 cloves of crushed garlic, 2 cups of chopped cooked pork (from chops or roast) or chicken (you can also use half salad shrimp if you want), 1 cup small strips of chopped cabbage, 2 slivered carrots, 4 tablespoons soy sauce, 1 cup water, salt and pepper to taste, pancit noodles (14 oz package), lemon wedges for garnishing and squeezed on flavor.
Saute onions and garlic in a bit of oil. Add the cooked chopped meat. Then add cabbage, carrots, soy sauce and water. Turn heat to medium and simmer for about 5 minutes. Stir and simmer until carrots are cooked. Place noodles on top of mixture and spoon vegetables and broth over the noodles. This will steam cook the bean thread noodles very quickly. Cover and steam for a couple of minutes. Turn out onto a serving platter and garnish with lemon wedges. You can also top with bean sprouts or chopped scallions / green onions, if desired. (Tip: use a deep enough cooking dish that these noodles will not make a mess. They are very thin and as you are manipulating them in the pan little pieces break off and fly away. This is not a problem if you are using a deep enough pan. If you are not, you may try this recipe once, and then never again. It’s very easy IF YOU HAVE A DEEP PAN.)
This recipe tastes great either hot or cold and uses affordable vegetables and leftovers. It’s a great budget recipe that your friends and family will get excited about trying. It’s from Dorothy Horn’s Guamanian Cooking book.
Recipes: Eitouffe
June 13, 2007 at 4:47 pm (Ethnic Recipes)
Another one from my Cajun friend Rachel.
1 stick butter, 1 large onion, 2 cloves garlic, 1 large green bell pepper, 1 pound peeled shrimp, 1 can cream of mushroom soup, 2-3 stalks of celery, seasoning to taste (salt, black and red pepper).
Saute chopped onion, bell pepper and celery until onion is clear. Add shrimp and cream of mushroom soup. Cook until shrimp are done and serve over rice.
Recipes: Ropa Vieja
June 13, 2007 at 4:47 pm (Ethnic Recipes)
This one is from my Cuban friend, Barbara. She made this for a party one time and everyone enjoyed.
Brown some roast slices and put in a pressure cooker for a half hour with some crushed tomatoes and LOTS of garlic cloves, as well as a little water and some beef bouillon. When done, shred beef with two forks
Recipes: Tzatziki Sauce
June 10, 2007 at 12:43 pm (Ethnic Recipes)
I got this from a recipe swap I hosted for some of the other military wives when we were in Italy. It’s for that Turkish / Greek type of cucumber sauce that you serve with hot ekmek.
4 cups plain yogurt, 1 grated cucumber, 4 cloves of crushed garlic, 1/3 cup fresh chives, 1/3 cup fresh chopped dill, 1/2 cup good olive oil, 1 tbsp white vinegar, salt and pepper to taste, cheese cloth.
First, get a beer. You’re going to need one as you’ll have nothing but time for a while. Next, strain yogurt at room temperature for 2 hours. Also, strain the grated cucumber at room temperature for 2 hours. Whip oil and yogurt together. Add everything else and blend. Chill in refrigerator for at least two hours or overnight. Apparently, this lasts quite a while. In my opinion, with the two hour straining time, it better last a long time.
Recipes: Greek Style Coleslaw
June 6, 2007 at 5:51 pm (Ethnic Recipes)
My friend Sabrina made dinner for David and I the other night. This was the side dish. It was so darn good I couldn’t stop shoveling it in. David really liked it too. I practically got down on my knees and begged her for this recipe. I plan on making it quite often this summer. I’m pasting the recipe, as received, right out of the email. I’m telling you . . . this stuff ROCKS!!!
Greek Cole Slaw
All ingredients are to taste
Dressing
Olive oil
cider vinegar
lemon juice
garlic
oregano (I use Italian seasoning successfully)
pepper (I don’t add salt to the dressing ’til I see how much salt the
olives add to the recipe)
Salad
cabbage
bell pepper
cucumber
onion
grape tomato
carrot
Topping
Feta cheese
brined olives
Mix the dressing ahead of time to give it a chance to age.
Prep the veggies and combine.
Crumble feta and break up the olives to sprinkle on top.
Add the dressing and toss just before serving. I give it about an hour –
long enough to meld flavors; not so long all the cabbages water is drawn
out.
Everything in this recipe is subject to personal interpretation!
1 Comments
Recipes: Indian - American Chilli
June 3, 2007 at 8:50 pm (Ethnic Recipes)
Our friend Lisa sent us this recipe a while back because she knows we like ethnic food. This one’s particularly multicultural.
1 large and one small can of peeled tomatoes in juice (chopped), 2 medium onions (chopped), 3-4 cloves of chopped garlic, 1 can of corn, 1/4 of a chopped red pepper, 1 can of drained kidney beans, 1/2 package of chilli seasoning, 1/2 package of Lawry fajita mix, 1 tbsp roasted curry powder (this contains red chillis, coriander, fennel, cumin mathe, pepper, turmeric, cinnamon, curry leaves, and rampe leaves so you can cross reference the ingredients list). You also need fresh chopped cilantro to top off your finished chilli and about a 1/2 pound of browned ground beef. Slap this in the slow cooker until done. You can serve it over rice or top with cheese and / or crushed tortilla chips.
2 Comments
http://www.wisebread.com/twenty-five-things-to-do-with-old-jeans
This one you need the photos and links to the patterns to see the really good ideas for reusing old jeans.
I have used them for quilts and men like a used jean quilt, plus they are warm.
Take a look, for the kids, parents and a couple of handy hints, as in using the legs for storing plastic bags, and more.
granny
http://www.wisebread.com/ten-budget-beauty-products-you-can-make-at-home
Ten Budget Beauty Products You Can Make at Home
16 comments
Posted July 25, 2007 - 05:50 by Myscha Theriault
Filed Under: Health and Beauty
man with mud face
Tired of hearing health and beauty product recipes you’d need a chemistry text book to decipher? Here are ten simple ideas you can try today with things most people have sitting in the cupboards and pantries at home.
For the most part, these ideas are pretty unisex. So guys, feel free to indulge too. The only thing you’ll need in addition to the ingredients is a few different types of empty containers such as spray bottles, squeezable squirt bottles, and empty jars with screw on caps.
1. Spray Conditioning Treatment - My husband and I used this idea on our backpacking trip. It worked really well and helped me stretch my preferred conditioner through several countries where I know I wouldn’t have been able to purchase it. All you need is a fine mist spray bottle. (I got a miniature sized one because I was spending several months with only one bag to live out of and space was a concern. Doing this in your home, you could get a larger bottle and not have to re-mix as often.) Put a small squirt of your favorite hair conditioner in the bottom. Fill the rest with water. Close the bottle. Shake like crazy. Spray on wet hair and comb through. It’s also a great detangler for kids. That is literally all there is to it. Word to the wise? All spray bottles are NOT created equal. I bumped up to a larger one so I could not have to remix as often here at the lake. Let’s just say I should have checked to see if it was a spray or a stream before I purchased it. Definitely would not recommend the stream. Also, play around with the amount of conditioner that works for you. What works great for one person may leave another’s hair oily. This is easily solved with either extra water or extra product.
2. Custom Scented Hand Sanitizer or Aftershave Gel - Equal parts of rubbing alcohol and aloe vera gel with a few drops of your favorite scented oil. Seriously, that’s it. We like the pump action containers left over from liquid hand soap. You might like the smaller squirt bottles. Whatever works for you. My husband also likes to add sandalwood oil to this mixture and use it as an aftershave gel. To be honest, we play it by ear to see if this will save us money or not. Sometimes, it’s easily found for a decent price. This summer, that was the case. But in Arizona, it never was. So I got by with my dollar store aloe vera and my Costco rubbing alcohol. It came out to around 25 cents for a regular sized pump bottle, and I put one by every sink in the house, and next to the keyboard. This is also great if you have a family member on chemo therapy who really needs to be careful with germ exposure. Send a small squirt bottle with them to use throughout their day . . . after using the handle on the grocery cart, handling money at the bank, etc. We’ve gotten in the habit of having a small bottle in each vehicle as well.
3. Body Ointment for Those Extra Dry Spots - This is dirt cheap and in my opinion, works really well. Buy the cheapest generic brand of vegetable shortening you can find (In Tucson, this was always located at Save-A-Lot). Melt it slowly in a mini crock pot or double boiler. Pour into a small airtight container and add a few drops of essential oil. (Peppermint works for me!) Close the container and allow to re-solidify. Use as a night balm on lips, elbows, heels and knees. This works really well and has no unidentified ingredients. Like I said, I’m a fan of using peppermint oil in this ointment because it has a soothing yet zingy feel when you use the balm. Choose the scent that works best for you. Warning: I tried going the extra mile and tint this stuff once because I thought it would look nicer and I wanted to give a batch as a gift to a friend of mine. Huge debacle! Really, don’t even go there. It works just fine without the custom tinting efforts.
4. After Shower Body Oil - You can skip the regular stuff with all the petroleum additives and just use olive or soy oil with your favorite scented oil. Olive oil blends work great. Women in the Mediterranean have been using this for a very long time. A friend of mine has a mother-in-law who is Greek. She let her in on this little secret years ago. All the women in that family have FABULOUS looking skin.
5. Salt and Sugar Scrubs - I usually make salt scrubs, because they feel the same to me and bulk salt costs a fair amount less, which enables me to enjoy even more of this stuff! Pick a great essential oil scent or a fun combo like orange and cinnamon or grapefruit and sage. (A great place for inspiration regarding scent combos is your handy dandy spa products store.) Put a few drops of the scented stuff into a larger amount of either olive or soy oil (the soy oil is available in bulk at Costco for pretty cheap). Mix in either salt or sugar until you have the desired consistency. Scoop into airtight containers and set aside for use. What I think is great about these scrubs is that you get an exfoliation and a moisture seal at the same time.
6. Make Your Shampoo a Multi Purpose Item - I’ve heard horror stories of people out there using bar or liquid hand and body soap on their hair when money was tight. As a woman who loves her hair and prefers not to have to wear a crew cut, this is FAR too harsh a solution for me. I am however, willing to go in the other direction. Here are some things I use shampoo for: shower gel, facial cleanser, light stain remover, substitute sudsing item in homemade spray cleaners, and as a laundering agent for hand washable delicates.
7. Everlasting Hair Spray - OK, it doesn’t last forever this way, but it lasts much longer. The only trick is you need the pump bottle kind not the aerosol. You can transfer this to another empty pump hair spray bottle, or wait until yours is half empty. Ready? Mix it half and half with water. Yup. That’s it. It works just fine when diluted by up to 50 percent. If you are a hard core penny pincher and buy the bargain brands with the dollar coupons, you could conceivably not have to pay anything for your hair spray ever again. However, if you enjoy the salon brands of hair spray (and what woman could blame you?) this will really help you maximize your product investment.
8. Astringent - Maybe all of you women out there have had better luck than I have finding a brand of this stuff that is effective enough to do the job, and yet gentle enough to not completely dry out your skin. Since that’s never happened for me (although I’m certainly open to brand suggestions), I use this version. It’s pretty simple. All you need is two parts witch hazel to one part distilled water and a few drops of tea trea oil. I suppose you could skip the tea trea oil, but it works well for this, is refreshing, and allows you to adjust the recipe for those times when your skin is more oily than others. I put this in a small travel sized squirt bottle from the pharmacy section at the local Walmart / Target / whatever, and use it with a cotton ball. So far, it’s worked the best for me. I’d be really open to hearing what other ideas all of you have.
9. Hair Clarifying Treatment - If you like to keep a container of baking soda in the shower to keep your tiles ship-shape, you’re set to go with this idea. Otherwise, you may want to put an air and water tight container of the stuff in there to make this go smoother. To give yourself a hair clarifying treatment, mix a tiny bit of baking soda with your shampoo in the palm of your hand. It really doesn’t take much. Do this at least once a week to keep the build-up off your hair and promote volume. More than one of my hair dresser friends over the years has let me in on this little secret. If you’ve never tried this, or it’s been a while since you have, use lots of baking soda all through your hair before your shampoo. You’ll need to deep condition afterward for sure, but it’s a good way to get the gook off. If you really want to not have to bother with the mixing part, I was told you can put a tad in a separate bottle of shampoo and mark it as clarifying shampoo to use once a week or so. Word to the wise? Too much of the baking soda can cause a bit of drying. Start light and work your way up.
10. Scented Body Spray - 2 parts rubbing alcohol to one part water, and your favorite scented oil combo in a spray bottle. If you’d like a little more luxury, add a bit of olive or soy oil for moisture to rub in.
What I like about this list is that these are simple things that everyone can try at home. No twenty-eight step, fifteen ingredient face masks here. Simple. Quick. Workable. If money is really tight for you, or you have sensitive skin, feel free to skip the scented oil portions. We used bits of our weekly and monthly savings to slowly accumulate a good sized collection of various essential oils. My favorite kind is the N.O.W. brand that many health food stores carry. They are the most affordable brand I’ve found, and they have a killer selection of scents. My husband and I really enjoy having these on hand at home. Having several scents to choose from really makes us feel like we’re living large and getting a custom product every time we make stuff for baths and massages.
Even some of the more expensive scents like sandalwood last a really long time, so in the end, you are getting more spa, beauty and bath products than you ever would otherwise. Which leaves you more money for other important bubble bath necessities . . . like wine!
Photo by Art Explosions
http://www.wisebread.com/twenty-five-ways-to-use-frozen-spinach
[There are too many recipe links to copy all of them and it is a site you will find many interesting pages on...granny]
Twenty-Five Ways to Use Frozen Spinach
17 comments
Posted April 25, 2008 - 07:16 by Myscha Theriault
Filed Under: Food and Drink
Photo: J.S. Patchwork
With food and fuel prices continuing to rise, we all need help finding areas to conserve. One of the cheapest items at the grocery store? Boxed frozen spinach. Think it can’t be sexy? Read on.
Personally, I find the chopped version to be a bit more versatile than the leaf kind. If you happen to really love the leaf variety, go with your gut. Either way, here are twenty-five ways to sex it up for family meals and snacks.
Spinach and cheese bread.
Whether you are doing this with a no-knead batter bread or trying out a new money-saving bread machine recipe, this is a great way to have something to slice and toss in the toaster oven for lunch if you are working at home. Bonus? It’s also a slamming dinner side with a frugal homemade soup. Here’s a recipe link.
Gourmet soup.
Think Tuscan ribollita or a luscious café-style cream of tomato with spinach.
Put some in your falafel.
Short on parsley? Take a handful of the squeezed dry spinach you have set aside for another recipe and get some extra nutrition in your falafel. We just did this yesterday. Yummy. Here’s a recipe to a basic falafel recipe that you can modify easily. For example, we only used garbanzo beans rather than the two bean combo. Our supper falafel was still suitably yummy.
Stuffed shells.
spinach stuffed shells
Thaw a box, squeeze it dry, and mix it in with some low fat cottage cheese or ricotta and some garlic. Put the mixture in a frosting bag or a plastic zip bag with a snipped off corner and pipe it into some partially cooked jumbo pasta shells. Place those in a greased baking dish and top with your sauce of choice and some mozzarella cheese.
Lasagna.
Whether you want to include some meat in your lasagna or go strictly with the spinach, cheese and canned mushrooms in your layers, frozen chopped spinach really adds some color and pizzazz to the dish.
Hot dip.
spinach artichoke dip
Several chain restaurants have a really hip version of spinach or spinach combo dips. Poke around for a fun knock-off recipe and try it out at home. Need a source? Thursday Bram just did a great post on copy-cat recipes in general.
Tortilla pinwheel appetizers.
Mix up some frozen chopped spinach with some low fat cream cheese, garlic, red pepper and a bit of mayo. Spread a layer on a flat tortilla. Roll it up and slice off in rounds. Lay those flat on a round serving tray. You’ll be amazed how many appetizers you can crank out with one batch of filling and a package of tortillas. Want to squeeze even more pennies out of the budget? Try making your own tortillas with this homemade bulk mix recipe.
Quiches and frittatas.
spinach frittata
I love making these in the summer because they can served at any temperature, really. Here’s a recipe for a spinach feta quiche, but you could use low fat cream cheese to save cash and calories if you want. Leave off the crust and bake it in a square pan to serve a crust-less version in bar form.
Spinach-garlic pizza.
spinach pizza
Not something I’ve seen in the States much, this was available at most of the ristorantes and trattorias in Northern Italy when we lived there. It’s pretty good with either a tomato or Alfredo sauce on the crust. Even as a meat lover, I seriously dig this pizza. Bonus? It takes hardly any of the spinach from the box and leaves lots to use in other recipes. Dress it up with either mushroom slices, chopped chicken or sausage bits if you want. But it was really popular on its own in country. Use the freshly minced or pressed garlic if you can.
Eggs Florentine.
Using some of the power savings strategies for egg substitutions I wrote about a while back? If so, you’ll have plenty of extra eggs to use in this signature spinach dish that’s great for a special brunch. Here’s a quick and simple recipe.
Casserole add-in.
spinach chicken casserole
OK, so this might be a bit hum-drum after the other suggestions. But for those nights where you just want comfort food or need a pre-made dinner on the fly, casserole gets the job done. Think left-over combinations such as rice, chicken, spinach and cheese.
Bread-bowl dinner.
I think these are one of the sexiest date dinners you can serve. But that’s just my opinion. Take a round loaf from the bread machine, cut off the top third, and scoop out the inside leaving about three quarters of an inch for extra hold. Cut or break up the top third of the loaf and the inside pieces. Place the hollowed out round on a cookie sheet with the pieces all around it. Bake at 350 degrees Fahrenheit for 15 minutes or so to make everything crusty. In the meantime, make a thinned out version of the spinach dip suggested above, adding in some precooked turkey sausage if you want. Serve this inside the bread bowl when it comes out of the oven. Light the candles and pour the wine. Simple.
Biscuit pie.
Those of you used to creating a million and one things with homemade baking mix will already be familiar with these. One of my favorites can be used for either supper or breakfast and uses frozen spinach, turkey sausage, cheese, red pepper and eggs. Pretty awesome on Christmas morning, in my humble opinion.
Go Greek and mix it with chicken and feta.
There are loads of way to combine these items in traditional Greek style. Here’s a quick pasta dish recipe to get you started.
Spinach gnocchi.
spinach gnocchi
Love Italian? This dish will get you drooling for sure.
Meatloaf jazzer-upper.
I’ve used this in salmon loaves as well as regular meatloaf. Speaking of meatloaf, if you haven’t checked out Linsey’s recent post over at Parenting Squad, it is seriously worth a read.
Southwestern egg rolls.
Those of you who love to hang out at Chili’s will already be familiar with these. For those that haven’t yet had the pleasure, here’s a recipe. One word. Yum.
Ravioli.
spinach ravioli
Those of you who prefer to go meatless with your stuffed pastas may be getting sick of plain cheese and bread crumbs. Try out some frozen spinach in your ravioli and tortelloni fillings. You might like it. I know I do.
Spinach-feta triangles.
spinach feta triangles
One of my coworkers on Guam used to make these for every holiday gathering. They are time consuming, but fairly elegant. Bonus? Always a hit at parties. Here’s a recipe.
Stromboli or other types of stuffed bread.
Personally, I love these at dinner parties where you want to go a bit higher end on the menu, but still want a comfortable atmosphere. Super bowl parties, for example, or Sunday brunch. Calzones would also be an example of stuffed bread. This link will take you to directions for a form of Stromboli. You may have other recipes you already enjoy using as well. If so, please post below to share the love.
Spinach and potato pie.
Apparently, quite the popular item for various Jewish holidays. For myself, I just find it yummy. Here are some instructions.
Spinach risotto.
Great side dish. Really. Also a super way to use up any orzo you happen to have kicking around.
Tortellini and spinach salad.
I’m a pasta salad freak from way back. Especially in the summer when I want to make one dish and have it last for a few days. Try it out.
Hot spinach balls.
A fun way to use the boxed version as a side dish by mixing it with stuffing mix and other ingredients. Yum!
Mediterranean flavored cheese ball.
Great for parties where you want to include an element of the unexpected. Here’s a link to an artichoke, spinach and feta version.
This post was meant to represent both the best of the best when it comes to yummy ways to use what most consider a boring grocery purchase, and some age-old staples such as casseroles and meatloaf for basic shoestring survival hounds. Got something you feel is particularly stellar? As usual, I’d be thrilled if you’d share the love and post below. Happy saving everybody. I hope this helps.
Additional photo credits: Ninja Poodles, Sanctum Solitude, Sashertootie, Roland, Ninja Poodles, Adactio, J.S. Patchwork, Drab Makyo
Permalink | 17 comments
http://webesharin.com/2007/06/01/dry-mix-recipes-tortilla-mix/
Dry Mix Recipes: Tortilla Mix
June 1, 2007
tortillas
Flickr Photo Credit: Montage Man
16 cups flour (can use all regular flour, or combine half regular and half whole wheat), 6 tsp baking powder, 6 tsp salt, 1/2 cup -1 cup shortening (you can play around with a lesser amount than 1 cup to make these lower fat). Combine all dry ingredients in a mixing bowl and cut in shortening. Store in an airtight container for several weeks.
To make the actual tortillas: put 2 cups of mix in a small bowl, making a well in the center. Add 1/2 - 3/4 cup warm water, a small bit at a time, mixing until you have a somewhat soft dough. Knead dough for a short while until it becomes elastic. Cover and set aside for a few minutes.
Place some flour on your rolling surface to be able to form your tortillas. If you have the extra bucks to splurge on a tortilla press, great. Otherwise a rolling pin will serve you just fine.
Form dough into balls the size of eggs.
Roll each ball into a 6 inch circle. (You can make the ball and flat size larger if you like, you just won’t get as many tortillas in a batch.)
Cook on a preheated ungreased skillet over medium level heat on each side until they start to appear a bit speckled (about two minutes or so).
Place on a plate and cover with a clean linen to keep them warm and soft. You can make these a few hours ahead, or a few days ahead and freeze if you have a big party coming up.
Obviously, there will be some (OK, many) evenings when you don’t feel up to this task. When you do have the time however, it can take a meal that you only have pennies to spend on (ex. bean burrito night) from drab to fab with no extra cost. We had some friends over for breakfast one time.I made scrambled egg and refried bean burritos, these homemade tortillas, and set out some fresh and fun toppings like chopped scallions, onions, jalapenos, shredded cheese, Tobasco, etc.
We had a large urn of coffee with some fun add-ons as well. Their favorite part of the whole breakfast . . . the tortillas. They told us this trumped any restaurant breakfast they had ever had and wanted the recipe.
These tortillas are also a great way to get kids and teens excited about a meal. Wrap up meals are a hit with the younger age group, and the homemade version really kicks things up a notch.
http://allrecipes.com/Recipe/Spinach-Bread/Detail.aspx
Spinach Bread
Submitted by: GINNY M.
Rated: 4 out of 5 by 21 members Yields: 15 servings
“Cheddar and spinach team up in this colorful loaf from the bread machine. This could be the way to finally get your children to eat their vegetables!”
INGREDIENTS:
1 cup water
1 tablespoon vegetable oil
1/2 cup frozen chopped
spinach, thawed and drained
3 cups all-purpose flour
1/2 cup shredded Cheddar
cheese
1 teaspoon salt
1 tablespoon white sugar
1/2 teaspoon ground black
pepper
2 1/2 teaspoons active dry
yeast
DIRECTIONS:
1. Place all ingredients in bread machine pan in the order recommended by the manufacturer. Select white bread cycle.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 5/24/2008
Bread Machine User Manuals on line:
Bread Machine User Manuals on line:
Welcome to the thread, glad you stopped by.
Join in, it is not a granny only thread, post as you think of something we might want to know.
All kinds of gardners and cooks here, so we have a collection of posts.
If you have any frugal ideas, we are interested.
http://groups.yahoo.com/group/FreeFSN/message/62
[snipped]
Food Storage Buying Guide 2007 (6 months supply for one adult)
TOTALS
GRAINS:
Rolled oats - 20 lbs
Pasta (spaghetti/macaroni) - 15 lbs
Wholegrain (wheat, rice, pearled barley) - 112 lbs
Flour/cornmeal - 23 lbs
LEGUMES:
Beans, peas, lentils - 52 lbs
Dry soup mix - 2.5 lbs
FRUITS/VEGETABLES:
Fruits (canned, dried, frozen) - 120 cans
Vegetables (canned, dried, frozen) - 120 cans
MILK:
Nonfat dry milk powder - 7 lbs
Evaporated milk (12-oz can) - 6 cans
FATS:
Cooking oil - 2.5 qts
Shortening - 1 qt
Mayonnaise/salad dressing - 1 qt
Peanut Butter - 0.5 qt
SUGARS:
Sugar (granulated/brown) - 23 lbs
Honey, corn syrup, molasses - 2.5 lbs
Jams, jellies, preserves - 2.5 lbs
Gelatin (flavored) - 0.5 lbs
MISC:
Salt - 5 lbs
Baking soda, powder, yeast - 1 lb
Water - 84 gallons
Monthly Buying Guide for above:
January:
Pasta - 5
Wholegrain - 30
Fruits - 24
Sugar - 5
Water - 7
February:
Flour - 5
Beans - 10
Vegetables - 24
Oil - 2.5
Water - 7
March:
Oats - 7
Fruits - 24
Jams - 1
Water - 7
April:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water - 7
May:
Pasta - 5
Dry Milk - 7
Gelatin - 0.5
Baking Soda, etc - 1
Water - 7
June:
Flour - 5
Beans - 12
Fruits - 24
Mayo - 1
Honey - 2.5
Water - 7
July:
Oats - 6
Wholegrain - 30
Vegetables - 24
Sugar - 6
Water - 7
August:
Flour - 4
Beans - 10
Canned Milk - 6
Peanut Butter - 0.5
Jam - 1
Water - 7
September:
Pasta - 5
Fruits - 24
Salt - 5
Water - 7
October:
Wholegrain - 25
Flour - 5
Beans - 10
Vegetables - 24
Sugar - 6
Water - 7
November:
Oats - 7
Fruits - 24
Water - 7
December:
Soup Mix - 2.5
Vegetables - 24
Water - 7
Most food items should be stored at or below room temperature in
airtight containers or in the original packaging. Manufacturers and
food distribution representatives often supply information about the
shelf life of food items. Shelf life provides an expiration date for
food, giving you a “best if used by” guide. Some items are still
edible after this time; but have lost nutritional value. Others
simply spoil and are inedible after their shelf life. For best
results, rotate your food storage by using the items first that were
stored first, adding new items behind the older ones for later use.
This is the first in – first out method of rotation. You may want to
use a permanent marker to date canned and boxed goods so you know how
long they’ve been stored.
Here is shelf life information for the items in the February buying
guide.
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years in Mylar
pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years in
Mylar pouch)
Flour, whole wheat graham - 2 weeks
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Vegetables, canned - 24-48 months (unopened)
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry
basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Olive - 24 months
Water should be rotated frequently and stored away from sunlight to
prevent mold growth. Water stored for longterm storage must be
treated. A good water filter may be desired for using stored water.
Related files in the FreeFSN files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (20 pages) (DOC
file for MS Word)
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
In the “Prepare” section of NurseHealer.com, you’ll find two lessons
on food storage you won’t want to miss. They are, “Food Storage
Basics” and “Using Your Food Storage.” The January Podcast on “Holy
Spirit: Learning to Listen” may inspire you to heed the promptings of
the Spirit in preparing your food storage. You’ll also want to catch
the February podcast, “Prepared: Body & Soul” (The physical &
spiritual aspects of preparedness & food storage). You can subscribe
to the podcast or listen online from the “Podcast” page of
NurseHealer.com.
http://groups.yahoo.com/group/FreeFSN/message/64
The secret to good food storage is simply rotation. If you are
rotating out your food storage (using what you’ve been storing for
awhile regularly and replacing it with fresher food storage,) then
you are a food storage superstar! If you’re not, it’s time to
evaluate what isn’t working for you.
If your food storage is suffering from a rotation bog-down, ask
yourself these questions:
1. Am I storing food I like to eat?
2. Am I storing food I can prepare regularly?
3. Is my food storage readily accessible?
4. Do I appreciate my food storage?
You’d be surprised what you can learn from answering these simple
questions.
If you’re not storing food that you like to eat, then why do you have
it in your food storage? Who are you saving it for? Give it away or
find a use for it, and store something you like. Storing food you’ll
never use is just taking up space with expensive garbage.
Storing food that you simply can’t prepare on a regular basis is
inefficient use of food storage. If you’re storing whole grains,
you’ll need at least one grain grinder and possibly a sprouter. These
items are pretty easy to come by. You may want an electric wheat
grinder to grind up a quick amount of wheat for wholegrain baking.
You might also want a hand-crank grinder in case the electricity is
out. If you’re storing corn, you’ll want a corn grinder as well. If
you want to add sprouts to your salad or make essene bread with them,
you’ll need a seed sprouter. You can buy these inexpensively or even
make your own with a jar and netting. Always use caution when
sprouting to prevent food poisoning. Some foods just aren’t stored in
a useable form. If you’re not going to grind or sprout whole grains,
then store flour. Just store it sealed properly in a food grade
container. Dehydrated vegetables may be unappealing to you. If so,
store canned and frozen veggies. Butter or tomato powder may be out
of the question. If you just can’t stomach powdered goods, find a
suitable alternative.
Storing food in inaccessible areas or unusable storage containers can
seriously hamper the use of our food storage. If you have a large
pantry or basement full of storage; but out of reach, bring smaller
amounts of your stored goods into the kitchen cupboard for ease of
use. A 50-lb bucket of wheat is an awesome food storage item; but you
won’t be lugging that back and forth to the kitchen every time you
want to bake unless you’re really into working out. When you open
that large container, scoop some into a 1-gallon bucket or jar for
use in your kitchen. Just refill the smaller container as you need
to. Keeping smaller canisters accessible will ensure that you will
use your storage.
We may get lazy about using our food storage simply because we do not
appreciate it. Try to avoid buying ANY food item for a week. No
water, milk, soft drinks, bread, or sweets. Buy NOTHING for ONE WEEK.
By the second or third day you’ll be tempted to run to the store; but
DON’T! Nearing the end of the week, you will have a new-found
appreciation for your food storage. You’ll also know what you need to
be storing. It’s all that stuff you REALLY wanted to run to the store
for. Yeah, you can’t have pancakes without syrup or dry cereal
without milk. You need tomato sauce for that pasta and butter for
your toast and eggs. This is one simple exercise to help gain an
appreciation of food storage. An even better exercise is to put
together sacks of groceries from your food storage for a needy
family. Fill grocery bags with enough food to feed a family of four
for a week. Be sure to include a variety of items for good
nutritional value, and complementary items so the family can prepare
their meals strictly from the goods you have gathered for them. Think
of possible meal plans and food combinations as you fill your bags.
When you’re done, give this cherished food storage to a needy family.
If you don’t know who to give it to, ask your church leaders or take
it to a local food bank or other charity. Nothing has made me
appreciate my food storage more than sharing it with someone in need.
It fills my soul with peace and joy to know what great good can come
from my humble food storage.
As we gain an appreciation of our food storage, we will treat it with
proper respect and show our gratitude in our prayers and in our daily
lives. We will be mindful of items we’re in need of as we’re shopping
for grocery sales and browsing through kitchen gadgets. We will think
of how our storage can be a blessing to others as well as ourselves
while we plan family gatherings, make meal plans, and prepare for pot
luck socials and picnics. We will kneel in humility as we thank our
Heavenly Father for the abundant blessing of simply having “enough”
and a little more for ourselves and for those in need. That’s what
food storage is all about.
April Buying Guide:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water – 7
Here is shelf life information for the items in the April buying
guide:
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months (in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, can - 24-36 months
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years)
Flour, White enriched - 12 months
Flour, White - 5 years (in Mylar pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years)
Flour, whole wheat graham - 2 weeks
Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Barley, pearled - 12 months
Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Buckwheat (kasha) - 6-12 months
Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum-sealed in a food grade
bag)
Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen)
Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed
without oxygen)
Grain, Kamut® (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Lentils - 24 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Millet (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Oat Groats (a soft grain) - 8 years (at room temperature
sealed without oxygen)
Grain, Oats - 2-5 years (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature
sealed without oxygen)
Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Rice - 24-48 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Rice, brown - 1-6 months
Grain, Rice, white - 24-48 months
Grain, Rice, white - 4 years (in Mylar pouch)
Grain, Rice, wild - 24-36 months
Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature
sealed without oxygen)
Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen - possibly indefinitely)
Shortenings, solid - 8 months
Shortening, Crisco - indefinitely (in original container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)
Sugar, Brown - 4-18 months
Sugar, Confectioners - 18-48 months
Sugar, Granulated - 24-48 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Sweetener, Artificial - 24 months
Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or
cellar) - 6 months
Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist
pit/cellar) - 6 months
Vegetables, canned - 24-48 months (unopened)
Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit
or cellar) - 6 months
Vegetables, Carrots, dehydrated - 10 years (in Mylar pouch)
Vegetables, Dark green, fresh (flexible package @ 38 - 40° F.
refrigerator) - 7 days
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F.
refrigerator) - 1-2 weeks
Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated
area.)
Vegetables, Onions, dehydrated - 8 years (in Mylar pouch)
Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6
months
Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, fresh - 4 weeks (Keep dry and away from sun.
Keep about 50 degrees for longer storage.)
Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod.
moist pit/cellar) - 6 months
Vegetables, Potato, frozen original package @ 0° F. freezer) - 8
months
Vegetables, Potatoes, sweet - 2 weeks (Don’t refrigerate sweet
potatoes.)
Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F.
dry) - 6 months
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in
original container)
Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Squash, acorn, butter-nut, pumpkin, spaghetti - 6 months
Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F.
refrigerator) - 2 weeks
Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry
basement) - 4 - 6 weeks
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Related files in the FreeFSN Yahoo Group files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (for MS Word) 20
pages
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
(3) FoodStorageBuyingGuide2007.xls - 2007 Spreadsheet - Suggested
items for food storage with monthly buying guides. (for MS Excel) 1
page
Recipe Ideas using this month’s food storage items:
Classic Veg-All Chicken Pot Pie
Basic Sprout Bread (Essene Bread)
Original Nestlé Toll House Chocolate Chip Cookies
Whole Wheat Buns
In the “Prepare” section of NurseHealer.com, you’ll find lessons on
food storage you won’t want to miss. See “Food Storage Basics”
and “Using Your Food Storage.”
Related Links:
FreeFSN Group (Join to receive newsletter
http://groups.yahoo.com/group/FreeFSN/
NurseHealer
http://www.nursehealer.com/
Books and Articles by Mary C Miller (newsletters also available)
http://www.lulu.com/nursehealer
http://groups.yahoo.com/group/FreeFSN/message/24
Food Storage Newsletter #0034 - FREE monthly Email newsletter - October
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
Avoid Debt: “Few things erode happiness more quickly than debt. In some
cultures, debt is becoming both more available and more accepted. But as
Church members, we have long been advised to avoid unnecessary debt. The
hunger for worldly goods must be bridled just as any other appetite.
Applying the pioneer motto ‘Fix it up, wear it out, make it do, or do
without’ can help us live within our means.” - Visiting Teaching
Message: “Living within Our Means,” Ensign, Feb. 2001, 69
Spiritual Goal:
Pray for your enemies, or those who feel enmity toward you.
Provident Living Goal:
Learn the art of mending.
Home Storage Goal:
Rice - 100 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Rice weights: 1/2 lb to 50 lb bags | #10 can=5.69 lbs.
1 gal rice=7 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Tent; tarp; backpack
First Aid Kit Goal:
Tweezers; safety pins; penlight
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Browned Rice
Brown Rice Pudding
Hearty Soup Mix
Minnesota Wild Rice Waffles
Rice in Cream (Pioneer Recipe)
Savory Grain and Bean Pot (with bulgar or cracked wheat)
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
“Ye have heard that it hath been said, Thou shalt love thy neighbour,
and hate thine enemy. But I say unto you, Love your enemies, bless them
that curse you, do good to them that hate you, and pray for them which
despitefully use you, and persecute you; That ye may be the children of
your Father which is in heaven: for he maketh his sun to rise on the
evil and on the good, and sendeth rain on the just and on the unjust.” -
Matthew 5: 43-45 (See also Luke 6: 28; 3 Nephi 12: 44)
One bit of advice I have heard that works better than any other means I
know to bring forgiveness to one’s heart and love for one’s fellowman is
this. If someone has wronged you in some way, pray for them every day
for thirty days, sincerely, earnestly, and fervently. By the end of the
thirty days you will feel the love of the Savior for them in your heart
through your diligent prayer. You may not change them; but you change
your heart, and your sincere prayers will be heard and answered.
This Month’s Suggested Book:
Review: “This book presents easy, proven techniques for clothing
maintenance and it serves as a source of practical ideas for repairing
and updating clothing. To use the information in this book you do not
have top know how to sew, you do not even to have to own a sewing
machine.” - http://barnabys-craft-books.com/special/special.htm
This Month’s Frugal Living Tips:
“Make it last, wear it out, make it do, or do without.” - old New
England aphorism.
Don’t buy a new garment because the old one is a bit worn. Mend your old
garment, repair it, restore it, and make it like new. Sometimes a remake
of an old article of clothing is as good as a new one.
“Our pioneer forebears lived by the adage ‘Fix it up, wear it out, make
it do, or do without.’ Reasonable debt for the purchase of an affordable
home and perhaps for a few other necessary things is acceptable. But
from where I sit, I see in a very vivid way the terrible tragedies of
many who have unwisely borrowed for things they really do not need.” -
Gordon B. Hinckley, “I Believe,” Ensign, Aug. 1992, 2
Ask yourself the question, “Do I NEED a new purchase, or do I simply
WANT something new?” Sometimes items truly need to be replaced; but many
times they can be repaired or restored more economically. Choose wisely
what to replace and what to repair.
Mending & Repair Resources Online:
Mrs. FIXIT Easy Home Repair
http://www.mrsfixit.com/
VCR Repair Instruction
http://www.fixer.com/
PC Maintenance Tips - Simple Hardware Maintenance
http://www.controller.cmich.edu/FIS/PC_tip10.HTM
Elliot’s Furniture Repair Tips
http://www.elliots.com/repair.html
Jonko Auto Repair tutorials
http://www.jonko.com/forum/tutorials/
Hayes Timely Sewing Tips
http://www.trevhayes.com/sewing_tips.htm
SewingTips.com
http://sewing.lifetips.com/
Looking Good without going broke! (PDF File)
http://www.uwex.edu/ces/wnep/p6/dcfspdfs/MM09.pdf
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
Newsletters may be reproduced and distributed freely for noncommercial
purposes; but fall under copyright law to prevent commercial
exploitation.
© 2002 Mary Catherine Miller All rights reserved.
[This is no longer published, but she has left the group open and I often come for information, have been a member of her groups since 99...granny]
http://groups.yahoo.com/group/FreeFSN/message/25
Food Storage Newsletter #0035 - FREE monthly Email newsletter - November
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation: “I believe one of the greatest sins that we, the children of
our Heavenly Father, are guilty of is the sin of ingratitude.” … “God
help us to be grateful for our blessings, never to be guilty of the sin
of ingratitude, and to instill this same gratitude into the lives of our
children. The Lord has said, ‘And he who receiveth all things with
thankfulness shall be made glorious; and the things of this earth shall
be added unto him, even an hundred fold, yea, more’” (D&C 78:19). -
Lloyd P. George, “Gratitude,” Ensign, May 1994, page 27
Spiritual Goal: Express gratitude daily in prayer and to those people
around you.
Provident Living Goal:
Learn or improve knowledge of a food preservation method, such as
dehydrating.
Home Storage Goal:
Meat – 30 lbs.
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTES:
Canned meat weights: 5 to 50 oz cans | 16 oz=1 lb
Meat for storage: Jerky & Dried Meats | Canned tuna, salmon, chicken,
turkey, beef, ham, chili, etc.
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Shovel; tools; gloves
First Aid Kit Goal:
Latex gloves – 2 pair per person
Shelf Life:
Meat, Beef, canned (in chunks with natural juices) – 30 months
Meat, Beef, Dried, canned - indefinitely
Meat, Beef, dried (can @ 70° F. cool basement) - 18 months
Meat, Beef, fresh (original package @ 38 - 40° F. refrigerator) - 10-14
days
Meat, Beef, frozen (air & moisture proof @ 0° F. freezer) - 10 months
Meat, Beef, Roast, can - indefinitely (in original container)
Meat, canned (most) - 12-36 months unopened (1-2 months opened,
refrigerated)
Meat, canned, Tyson - 36 months
Meat, Chicken, canned - 12-36 months
Meat, Chicken Breast, canned – 36 months
Meat, Chicken Breast (can), Tyson - 36 months
Meat, Chicken, canned, Tyson - 36 months
Meat, Chili, canned – indefinitely
Meat, Chili w/beans and without, can - indefinitely (in original
container)
Meat, Chili w/beans, Hormel - indefinite 1-800-523-4635
Meat, Chili, Seafood Cocktail - 24 months
Meat, Fish or shellfish, canned – 12-18 months
Meat, Ham, canned (shelf stable, unopened) - 24 months
Meat, Ham, Country style (unsliced) - 12 months
Meat, Ham Chunks, canned - indefinitely
Meat, Ham, Deviled, can - indefinitely in original container
Meat, Lamb, fresh (original package @ 38 - 40° F. refrigerator) - 7-10
days
Meat, Lamb, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Pork, cured (vacuum package @ 38 - 40° F. refrigerator) - 4 weeks
Meat, Pork, fresh (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Pork, frozen (air & moisture proof @ 0° F. freezer) - 4-6 months
Meat, Pork, sausage (original package @ 38 - 40° F. refrigerator) - 4
days
Meat, Poultry, fresh (original package @ 38 - 40° F. refrigerator) - 5
days
Meat, Poultry, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Seafood, canned – 48-60 months
Meat, Spam, canned - indefinitely (in original container)
Meat, Spam, Hormel - Indefinite 1-800-523-4635
Meat substitutes (air & moisture proof @ 0° F. freezer) - 4 months
Meat, Tuna, canned – 48-60 months
Meat, Tuna, Starkist - 4-6 years 1-800-252-1587
Meat Turkey, can - 12 months
Meat, Turkey and Gravy canned dinners - indefinitely in original
container
Meat, Veal, fresh (original package @ 38 - 40° F. refrigerator) - 6 days
Meat, Veal, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Vienna Sausage, canned – 24 months
Meat, Vienna Sausage, Libby’s - 24 months 1-888-884-7269
This Month’s Cooking with Food Storage Ideas:
Beef Jerky
Canned Meat Patties
- From The Y2K Recipe Collection
http://members.tripod.com/~Cooking2k/index-2.html
Chicken and Dumplings
Chicken Millet Casserole
Chili Spaghetti
Cornbread Broccoli Pie
Corned Beef-Rice Casserole
Deluxe Camp Chili with Jerky
Frito Pie
Jerky Stew
Serve hot stew over cooked rice. Serves 2 to 4, depending on how far
you hiked.
- From “Mary Bell’s Complete Dehydrator Cookbook” by Mary Bell ISBN:
0688130240
Meat Jerky
4 lbs. beef, fish, or turkey
1/2 cup liquid smoke
3 cups soy sauce
1/2 lb. brown sugar
Mix together the above ingredients in a non-reactive bowl and let
stand for 10 minutes. Wash and pat meat dry. Slice or grind as desired.
Place meat in bowl with marinade and cover with a tight lid. Let stand
about 12-15 minutes, shaking bowl or turning meat every few minutes to
insure even coverage. Drain marinated meat in sieve or colander. Place
meat on dehydrator trays. Normal drying time with an electric dehydrator
is 24 to 48 hours.
Here are some hints for a good result:
Pepperoni Pasta Ruffles
Quick Tuna (or Chicken) on Rice
Venison Jerky
White Chili
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Look for things to be thankful for in those adversities that have
befallen you. Search for something to be grateful for in that person who
tries your patience.
The Presidents of the Church on Thankfulness:
http://www.xmission.com/~dkenison/lds/gtp/arc/thanks.html
James E. Talmage on Gratitude:
http://www.lds.npl.com/link/?940023998
Gratitude Word Search Puzzle:
http://www.shire.net/mormon/hiddenword/gratitude.html
Answers: http://www.shire.net/mormon/hiddenword/gratitude-a.html
Teaching Gratitude (a series of seven lessons):
http://www.homeandholidays.com/loveathome/FamilyNight.html#grat
This Month’s Suggested Book:
Jerky is low in fat & calories & high in protein. Here’s the
do-it-yourself guide to making your own jerky in an oven, smoker or food
dehydrator. Learn the basics as well as easy gourmet recipes -
http://www.trailstuff.com/food/..%5Citem%5CHTU302.html
>From the back cover of Just Jerky:
“Jerky is the most popular meat snack today. It’s low in fat and
calories and high in protein, making it a favorite among hikers,
hunters, bikers, skiers and those on the go.”
“Here’s the do-it-yourself guide to making your own jerky in an oven,
smoker or food dehydrator with strips or ground beef, venison, poultry,
fish and even soy protein. You’ll learn the basics for concocting a
simple teriyaki marinade as well as easy gourmet recipes for such exotic
jerky delights as Bloody Mary, Chicken Tandoori, Mole, Cajun and Honeyed
Salmon Jerky. You’ll discover the subtleties of cooking with jerky to
make everything from slaw, hash and backpacker goulash to cake and ice
cream.”
“Finally, you don’t have to pay a fortune for jerky at the
convenience store.”
- http://www.drystore.com/book-just-jerky.shtml.htm
This Month’s Frugal Living Tips:
Making Jerky Instructions:
http://www.fabulousfoods.com/recipes/misc/jerky.html
http://www.cookshack.com/bbq_fun/jerky/jerky_instructions.htm
http://www.alliedkenco.com/data/Data_hi_mtn_jerky.htm
http://www.alljerky.com/wwwboard/jerky_recipes_2000.html
http://www.bagelhole.org/article.php/Food/130/
http://home.aol.com/keninga/jerky.htm
Food Safety of Jerky:
http://www.fsis.usda.gov/OA/pubs/jerky.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
http://groups.yahoo.com/group/FreeFSN/message/26
Food Storage Newsletter #0036 - FREE monthly Email newsletter - December
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“Say I, Wake-up, ye Saints of Zion, while it is called today, lest
trouble and sorrow come upon you, as a thief in the night. Suppose it is
not coming, will it hurt you to lay up the products of the earth for
seven years? Will it hurt you, if you have your house in order? I want
the world to know that we are ready for anything that comes along. If it
is good, we are ready for that; and if it is evil, we are ready to stand
against it.” -Heber C. Kimball
Spiritual Goal:
Ponder the life of Christ this month.
Provident Living Goal:
Learn to make your own items instead of paying for ready-made items,
such as mixes for baking and cooking.
Home Storage Goal:
Baking Items - 10 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Baking items: corn starch, baking powder, baking soda, vinegar, etc.
Gather your other baking needs on sale during the holiday season.
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Clothing; rain gear; rope or twine
First Aid Kit Goal:
Syrup of Ipecac; activated charcoal
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Basic Muffins (with dried eggs)
Cornbread (with dried eggs)
Golden Angel Food Cake
Oatmeal Muffins
Biscuit Mix
Three-Grain Peanut Bread
Pancake Mix
Cheese Sauce Mix
White Sauce Mix
Halftime Spoon Rolls
Chocolate Snack Cake
Baked Custard
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Here are a few resources to help you as you ponder the Savior’s life.
About Jesus Christ
http://www.mormon.org/learn/0,8672,802-1,00.html
First Presidency Message: A Testimony of the Son of God
http://www.lds.org/library/display/0,4945,2043-1-2053-1,00.html
The Living Christ
http://www.lds.org/library/display/0,4945,163-1-10-1,FF.html
http://www.nursehealer.com/LDS.htm#Christ
Scriptures
http://scriptures.lds.org/
http://www.nursehealer.com/LDS.htm#Scriptures
This Month’s Suggested Book:
This Month’s Frugal Living Tips:
Online resources for make your own mix recipes:
http://www.kitchenmixes.com/
http://members.tripod.com/~Tweezle/makemix.html
http://busycooks.about.com/cs/mixmagic/index.htm
http://allrecipes.com/directory/571.asp
http://www.melborponsti.com/mastermx/index.shtml
http://frugalliving.about.com/library/recipes/blrecipes.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
Newsletters may be reproduced and distributed freely for noncommercial
purposes; but fall under copyright law to prevent commercial
exploitation.
© 2002 Mary Catherine Miller All rights reserved.
http://groups.yahoo.com/group/FSRecipes/message/891
Simple Candies with Powdered Milk:
Basic Candy
Stir and knead enough dry milk into the honey to make a very firm
ball. To color, add 1/4 t. of red, yellow, blue, or green. Flavor
with one of the following: 3 drops of peppermint oil, 1/2 t.
raspberry, strawberry or orange flavoring.
Peanut Butter Fudge
Mix well. If desired, add 1 c. carob or chocolate chips and/or 1 c.
toasted coconut. Press into pan and cut into squares, or roll into
balls.
NOTE: These recipes were featured in “Food Storage Newsletter #0007 -
FREE monthly Email newsletter - July, 2000”
FREE Food Storage Newsletter: http://groups.yahoo.com/group/FreeFSN/
Newsletter Archive: http://www.geocities.com/nursehealer
Peanut Butter Balls
Combine ingredients, roll into balls and store in fridge. Optional
ingredients: raisins, nuts, coconut, wheat germ, sunflower seeds, and
brown sugar for rolling.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433
Referenced
http://groups.yahoo.com/group/FSRecipes/message/7
Whole Wheat Noodles
—
Many blessings,
Mary Catherine (”Cathy”) Miller
http://www.recipesecrets.net/forums/recipe-exchange/24186-delicious-websites-i-found.html
Chocolate Cake with Peppermint Frosting
Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 (14-ounce) package miniature chocolate-covered peppermint patties
Chocolate Frosting
1/2 cup margarine
1/3 cup of milk
1 (16-ounce) package confectioners’ sugar, sifted
1/4 cup cocoa
1 teaspoon vanilla
Preheat oven to 350° F. Grease and flour a 13” x 9” inch baking pan.
For cake, prepare cake mix according to package directions. Bake for 35 minutes or until done.
Top cake with peppermint patties. Bake for 2 minutes.
Spread melted candy over cake being careful not to drool.
For frosting, combine margarine and milk in saucepan. Bring to a boil. Remove from heat.
Combine confectioners’ sugar and cocoa. Add margarine mixture and vanilla. Stir until smooth.
Spread frosting over cake and cut into squares.
AND this one:
Chocolate-Covered Cherry Cake
1 stick sweet butter, softened
1-1/2 cups sugar
4 eggs, separated
2 cups all-purpose flour
2 tsp. baking powder
1 cup milk
1 cup chopped walnuts
1 cup chopped maraschino cherries (reserve juice for frosting)
Chocolate cherry frosting
1 stick sweet butter
3 Tbsp. cocoa
6 Tbsp. cherry juice
1 tsp. pure vanilla extract
1 16-oz box confectioner’s sugar
Preheat oven at 350º. Grease and lightly flour 9x13 inch baking pan.
In large mixing bowl, cream together butter and sugar. Add the egg yolks one at a time, beating well after each addition.
Combine flour and baking powder in a small bowl. Stir to mix. Add to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in walnuts and cherries.
Beat egg whites until stiff but not dry. Fold into batter. Pour into pan.
Bake for 45 minutes.
While cake is baking, make frosting. Combine butter, cocoa and cherry juice in a medium saucepan. Cook over medium heat until butter melts and the mixture is smooth. Remove from heat. Stir in van extract. Add confectioner’s sugar. BEAT UNTIL SMOOTH.
Pour immediately over warm cake and smooth with spatula.
Note: Cool completely before slicing. If not the cake will fall apart.
We must let each other know if these are good or not.
Bless us Lord, this Christmas, with quietness of mind;
Teach us to be patient and always to be kind. - Helen Steiner Rice
Ladybug in TN
Welcome, glad you stopped in.
Join in, share your knowledge.
There is more to be learned than I will ever find.
http://www.recipesecrets.net/forums/ingredient-forum/11132-favorite-moms-recipe.html
Gam’s Chess Pie
1 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup milk
1/4 cup melted butter
1 Tbsp. milk
1 Tbsp. flour
1 tsp. vanilla
1/2 tsp. vinegar
1 tsp. cornmeal
Beat eggs with a whisk in bowl. Gradually whisk in sugar. Add flour and meal then milk and butter, vanilla and vinegar. Whisk until smooth. Pour into a 9 inch unbaked pie shell. Bake 45 minutes at 325 degrees.
__________________
Life is not measured by the number of breaths we take but by the moments that take our breath away!
Mamoo’s Prune Cake
2 c. sifted all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 1/2 c. sugar
3 eggs
1 c. buttermilk
1 tsp. baking soda mixed into milk
1c. chopped cooked prunes
1c. vegetable oil
Put sugar and oil together in bowl and mix 2 minutes at med. speed. Add eggs and beat until well blended. Add spices to flour and add alternately with milk. Stir in prunes. Grease and flour a 9x13 inch baking pan. Pour in batter, bake at 300 degrees for 40 minutes.
Topping :
1c. sugar
1/2 c. buttermilk
1/2 tsp. soda
1 Tbsp. white corn syrup
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped pecans
In saucepan over med. heat cook buttermilk, sugar, syrup,butter and soda to soft ball stage. Add vanilla and let cool to luke warm. Beat until it turns a creamy color and consistency. Add nuts and pour over warm cake.
My Dad passed away 7 years ago and everytime we make this cake, we think of him. He loved to make this!
German Crumb Cake
Batter:
1 1/2 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
1 tsp. vanilla
3 Tbsp. shortening
Mix all batter ingredients and put in a greased 10 x 16 pan (I use a 9 x 13 but watch as cooking time may be bit longer).
Crumbs:
4 cups flour
2 cups sugar
2 Tbsp. cinnamon
3/4 lb. butter or margarine, melted and cooled
Topping: Powdered Sugar, sifted
Mix all crumb ingredients together. Spread on top of batter layer and bake at 350 for about 30 min.
Cool and then top with sifted, powdered sugar
Although no longer with us, Mom is always remembered when we make her famous egg custard. It is quick and easy and she would cook it up at a moments notice. Measurements may not be exact as she was one of those “a drop or to of this & a pinch of that cook”. It always turned out terrific, whether she made it or supervised us trying to make it.
Mom’s (Microwave) Egg Custard
8 1/2 cups milk
1/8 cup cornstarch
1 tsp fresh nutmeg, grated or 2 tsp dried ground
3/4 cup sugar
1 Tbsp vanilla
1/8 tsp (dash) of salt
4 large eggs
Beat all ingredients in a very large microsafe mixing bowl. Cover with plastic wrap or a tight fitting lid. Cook at 50% power (700 watt) for exactly 6 minutes. Remove cover carefully, will be extremely hot! Stir for 30 seconds, re-cover and return to oven for and additional 6 minutes and cook at 50% power again. Remove and beat well with an electric mixer until a smooth consistency is reached. Let mixture cool slightly before beating. (You will need to adjust cooking power level if you use a higher wattage oven). Serve warm or cold. Refrigerate any leftovers.
Grilled Applesauce Sandwiches
1 (8 oz) jar applesauce
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp allspice
1/8 tsp mace
1 loaf french bread
Butter or margarine
Combine applesauce with spices and mix well. Slice bread 1” thick diagonally. Butter one side of bread and place on grill or in a large skillet. Put 2-3 Tbsp of spiced applesauce on unbuttered side and top with another slice of bread with buttered side up. Grill until toasty then flip over and grill the other side. Sounds kinds of unconventional but is really tasty.
My mom was a very inventive and adventurous cook. She was never afraid to try new things and encouraged us to do the same.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn’t trust me so much.
My Mom was the best bread maker I ever knew. My friends would come home with me after school just to see if she had made bread that day. They liked all her breads but the pizza batter bread was a definite favorite. She is gone but her bread reputation lives on. We have made this recipe many times and, although it is good, it doesn’t taste exactly like hers.
Pizza Batter Bread
3 cups plain flour
1 pkg. dry yeast
1 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
2 Tbsp. melted butter
1 Tbsp. sugar
1/4 cup chopped pepperoni (or cooked, drained & crumbled sausage)
1 1/4 cups warm water
Dissolve yeast in 1/4 cup warm (not hot) water. Then combine all ingredients in a large bowl, mixing well. Place in a greased loaf pan (9 X 5) and let rise for 30 minutes. Bake at 375 degrees for 35-40 minutes. Excellent for grilled cheese sandwiches. Yields 12 servings with approx. 158 calories per slice.
__________________-——————
My Mom can be standing right beside me, watching me put the ingredients in and making these and they still don’t taste the same - it’s gotta be a mother’s touch.
Potato Pancakes (thin crepe like pancakes)
2 cups potatoes
1 small onion
1 egg
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 tsp baking powder
Grate potatoes and onions in a blender until smooth (not chunky), stir in eggs, sald and pepper, flour, and baking powder.
Fry on a griddle using Olive oil (or for the old fashioned flavour of years ago - bacon drippings) until light golden brown.
makes approx 12 pancakes.
We use sour cream as a topping
First of all - make sure your oil temp is the temp it should be. If it is not hot enough the grease will just infuse the okra.
One trick is to bread your okra and freeze it. Do not thaw before frying because the breading will fall off.
Fried Okra
1/2 kg (1 lb) okra
1 cup buttermilk
1 egg
salt & pepper
1 cup cornmeal or polenta
1 cup plain (all purpose), flour
1/2 teaspoon cayenne pepper
1/2 bunch coriander, coarsely chopped
2 limes, cut into wedges
oil for frying
Trim the stem from the okra and cut into bite sized pieces. In a bowl place buttermilk, egg and seasonings, whisk to incorporate. In another bowl mix cornmeal, flour, cayenne and seasonings. Put the okra pieces into the buttermilk, lift with a slotted spoon and place into cornmeal/flour mixture. Heat oil until frying temperature and fry okra in batches until done. Keep warm in a low oven until all the okra is fried, garnish with coriander and wedges of lime.
A tempura batter may work better:
Tempura Batter for Veggies or Seafood
2 cups
1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup all-purpose flour or tempura flour (3 oz)
1. Break the egg into a bowl containing the iced water and whisk until frothy.
2. Add baking soda and flour.
3. Beat until the flour is just mixed in.
4. Do not over beat.
5. Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
6. If it seems too thick, add a little more iced water, and keep the batter cold.
Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
* Sift together the dry ingredients.
* Beat egg slightly and mix with the water and a few drops of the food coloring, if desired.
* Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
* Dip chicken, shrimp, vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.
* Serve, if desired, with Dipping Sauce.
__________________
http://www.foodpals.com/KitchenWitchCooks
Life is God’s gift to you......what you do with your life is your gift to God.
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