Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.josho.com/gardening.htm

Thanks, it had come up before, but is so good that it does not hurt to have it show up again, as not many will get thru the entire thread to find the early post on them.

I also posted a new type that would be easier for me to make and use in post 3678 last night. He rambles on and is experimenting with the different growing methods, you just have to dig on his site. [I suspect it is all that beer testing...LOL]

This part of the links:

Wick Hydroponics
Thursday, May 1, 2008

There is considerable debate over whether wick hydroponics is indeed hydroponics, but is definitely a passive way at effective gardening.<<<<

Is this an interest of yours? If so, there is a good and helpful group at Yahoo, that I have been reading.

I made a note to post the link.

Don’t worry about reposting, as last night 3 new people found the thread, so they will have missed the middle of the thread and it is important to grow food this year, more so than ever before, if I read the signs and conversations that I find.

I am a shut in, so don’t know what the local people think, except that the casinos have been hit hard, so hard that the workers have had their hours cut.

And that is hard to believe, Laughlin has sailed through all the bad spells for the past 30 years, this is the first real cut back and it is going into the busiest part of the year for them.

My son works in one, that is how I know about their actions.

We need more information on gardening, I can’t and so am missing the passion to really dig into it.......but did for many years.

The only thing we have tried to keep off this thread is the politics and terror, unless it pertains to food and gardening or
LOL, money........and I have goofed a couple times, as I also have a thread on terror and get careless with where I am posting, Laughing as I admit the terror thread, has gotten several good recipes posted there.

So you can see there is room for others to post here.

Are you using the earth planters?

Crockpot Braised Tomato Spareribs

Makes: 4 servings

2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice

Place ribs in crockpot. Add tomatoes, dressing, soy sauce and garlic
powder; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from
top
of sauce; discard fat.
Serve ribs and sauce over the rice.

KRAFT KITCHENS TIPS

Substitute

Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.

NUTRITION INFORMATION Nutrition (per serving)

Calories 640 Total fat 35g Saturated fat 12g Cholesterol 130mg Sodium
810mg Carbohydrate 49g Dietary fiber 4g Sugars 8g Protein 32g

Source Kraft

Crockpot Easy Jalapeño ribs

2 cans pinto beans (16 oz each — drained
3 pounds country-style pork ribs — trimmed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 medium onion — chop
1 jar red jalapeño jelly (10 1/2 oz)
1 bottle steak sauce (5 oz)
2 jalapeño peppers optional seeded and finely
chopped

Place beans in a 4-quart slow cooker. Set aside.
Cut ribs apart; sprinkle with garlic powder, salt and 1/2 teaspoon
pepper.
Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from the
heat,
with electric oven door partially opened, for 18 to 20 minutes or until
well
browned, turning once.
Add ribs to slow cooker and sprinkle with chopped onion.
Combine jelly, steak sauce, and, if desired, chopped jalapeño peppers
in a
saucepan; cook over low heat until jelly melts. Pour over ribs and
stir
gently.
Cover and cook on HIGH 5 to 6 hours or on LOW for 9 to 10 hours.
Remove
ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH
30
minutes more or until slightly thickened.
Add ribs just before serving to reheat.

To visit group on the web, go to:
http://groups.yahoo.com/group/slowcooker/

Grilled Mexican Chicken Burgers

Taco seasoning jazzes up chicken burgers topped
in Mexican style with guacamole, cheese and salsa.
Prep Time:30 min Start to Finish:30 min
Makes:4 servings

1 lb ground chicken or turkey
1 package (1.25 oz) Old El Paso® taco seasoning mix
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1/4 cup guacamole
1/4 cup Old El Paso® Thick ‘n Chunky salsa

1. Heat gas or charcoal grill. In large bowl, mix chicken and taco
seasoning mix.
Shape mixture into 4 patties, about 3/4 inch thick.
2. Place patties on grill over medium heat. Cover grill; cook 14 to 16
minutes, turning once, until thermometer inserted in center of patties
reads 165°F. Top each patty with cheese slice for last 2 minutes of
cooking.
3. Place patties on bottoms of buns; top with guacamole, salsa and tops
of buns.

High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 160); Total Fat 18g
(Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1420mg; Total
Carbohydrate 28g (Dietary Fiber 2g, Sugars 5g); Protein 32g
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1
Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Serve-With Skip the fries, and serve these burgers with tortilla chips
and a chilled fruit salad. Don’t forget the extra salsa! Substitution
Lean ground beef is a good choice, too, for these south-of-the-border
burgers.

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Cheesy Rye Bread ...from Linda
Posted by: “Jodi”

Cheesy Rye Bread

From Country Extra
SERVINGS 18 CATEGORY Breads METHOD Baked PREP 25 min. COOK 40 min.
TOTAL 65 min.

INGREDIENTS
1-3/4 cups water
1/2 cup cornmeal
2 teaspoons salt
1/4 cup butter, cubed
1/2 cup molasses
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups rye flour
3 cups all-purpose flour
1/2 pound cheddar cheese, cut into 1/4-inch cubes
Additional cornmeal

In a saucepan over medium heat, bring water, cornmeal and salt to a
boil; stir until thickened. Remove from the heat; stir in butter and
molasses. Cool to room temperature. In a large mixing bowl, dissolve yeast
in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose
flour; beat until smooth. Stir in enough remaining all-purpose flour
to form a stiff dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1-1/2 hours. Punch the dough down. Turn onto a floured surface; knead
cheese cubes into the dough. Divide into three portions; shape each
portion into a 5-in. round loaf. Sprinkle greased baking sheets with
cornmeal. Place loaves on prepared pans. Cover and let rise until doubled,
about 1 hour. Bake at 350° for 40-45 minutes or until golden brown. Remove
from pans to wire racks to cool. Store in the refrigerator. Yield: 3
loaves.
Nutrition Facts One serving: (1 slice) Calories: 231 Fat: 7 g Saturated
Fat: 4 g Cholesterol: 20 mg Sodium: 371 mg Carbohydrate: 35 g Fiber: 3
g Protein: 7 g

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________________________________________________________________________
3. [from_the_kitchen] Mediterranean Fish Stew ... from Linda
Posted by: “Jodi”

Mediterranean Fish Stew
http://www.womansday.com/

COOKING TIME Active Time: 10 minutes Total Time: 25 minutes
Yield 4 servings
INGREDIENTS
2 tsp olive oil
4 small red potatoes (1 lb), sliced 1/4 in. thick
1 bag (1 lb) frozen pepper stir-fry mix
2 cloves garlic, chopped
1/3 cup water
1 jar (26 oz) marinara sauce
1 lb tilapia or catfish fillets, cut into 3-in. pieces
1/4 cup sliced pimiento-stuffed green olives
2 Tbsp chopped cilantro

1. Heat oil in a large nonstick skillet over medium-high heat. Spread
potatoes in an even layer. Top with frozen peppers; sprinkle with
garlic. Cover; cook 5 minutes.
2. Add water, cover and reduce heat. Simmer 5 minutes or until potatoes
are tender, stirring a few times. Add marinara sauce and bring to a
boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes
until fish is just cooked through. Sprinkle with olives and cilantro.
Nutrition Facts
Amount Per Serving Calories 359 Total Fat 8 g Saturated Fat 2 g
Cholesterol 58 mg Sodium 980 mg Total Carbohydrate 42 g Dietary Fiber 6 g
Protein 29 g

from: simplemeals@yahoogroups.com

Curried Tuna Sandwiches

From Quick Cooking
SERVINGS 2 CATEGORY Sandwich PREP 10 min. TOTAL 10 min.

INGREDIENTS
1 can (6 ounces) tuna, drained and flaked
1/4 cup chopped apple
2 tablespoons raisins
2 tablespoons mayonnaise
1/4 teaspoon onion salt
1/8 teaspoon curry powder
2 sandwich rolls, split
Additional mayonnaise, optional
Lettuce leaves

In a bowl, combine the first six ingredients; mix well. Spread rolls
with additional mayonnaise if desired; top each with 1/2 cup tuna mixture
and lettuce.
Yield: 2 servings.
Nutrition Facts One serving: (prepared with low-sodium tuna and
fat-free mayonnaise; calculated without roll) Calories: 170 Fat: 1 g
Saturated Fat: 0 g Cholesterol: 15 mg Sodium: 375 mg Carbohydrate: 15 g Fiber:
0 g Protein: 26 g

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________________________________________________________________________
5. TNT-—Vanilla French Toast-—with Cinnamon-—Yummy
Posted by: “Russie-—

VANILLA FRENCH TOAST

I love French toast, do you? Goes good with fresh fruit but I like
maple syrup and peanut butter on mine. Yummy.

2 eggs, beaten
2 tbs sugar
1 tbs pure vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1 cup milk
1 tbs butter
8 slices sandwich bread

Combine eggs, sugar, vanilla, cinnamon and salt in a shallow bowl. Stir
in milk. Mix well. Melt enough of the butter to lightly coat skillet.
Reserving remaining butter for additional batches.

Dip 2 or 3 bread slices into egg mixture one at a time, coating well.
Drain excess. Place bread in skillet, cook 3 min. each side or until
lightly browned. Repeat for remaining bread slices. MAKES 4 SERVINGS.*

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________________________________________________________________________
6. Bacon Wrapped Ground Beef Steaks-—with Worcestershire
Posted by: “Russie-—

BACON WRAPPED GROUND BEEF STEAKS

2 pounds ground beef
1/4 cup Worcestershire sauce
2 tbs diced onion
1 tsp pepper
1/2 tsp salt
6 slices bacon

In a bowl, mix together beef, Worcestershire, onion, pepper and salt.
Form meat into 6 patties. Wrap a piece of bacon around the edge of each
patty and secure with a toothpick.

Prepare outdoor grill or heat broiler. Grill or broil for 6 min. per
side or until nicely browned and steak registers 160 degrees. Serve with
baked potato or seasoned steak fries, salad and garlic bread. MAKES 6
SERVINGS.*

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7. Chocolate Pistachio Biscotti Cookies with White Chocolate Drizzle
Posted by: “Russie-—

CHOCOLATE PISTACHIO BISCOTTI

16.5 oz pkg sugar cookie dough
1/4 cup each cocoa powder and flour
3/4 cup white chocolate morsels
1/2 cup shelled pistachios, chopped

Heat oven to 350 degrees. In bowl, beat first 3 ingredients 2 min. Stir
in 1/2 cup morsels. Divide dough into two 12X2 inch logs. Place on
greased cookie sheet. Bake 25 min. Cool 15 min.

Cut into 1/2 inch wide slices. Place cut side down on cookie sheet,
bake 15 min. or until crisp, turning once. Cool completely. Place
remaining morsels in plastic bag, microwave 1 min. Snip, drizzle over biscotti.
MAKES 36 COOKIES.*

from: simplemeals@yahoogroups.com

Lemon Brown Sugar Bread Pudding Recipe
Posted by: “Carly”

Lemon Brown Sugar Bread Pudding Recipe courtesy Dan Smith and Steve
McDonagh
Show: Party Line with the Hearty Boys
Episode: Dinner Party

1 loaf Challah bread, cut into 2-inch dice
6 eggs, beaten
2 cups heavy cream
1 cup light brown sugar, loosely packed
2 lemons, zested
1 teaspoon vanilla extract
Whipped cream, for garnish
1/2 cup blueberries, for garnish
Powdered sugar, for garnish

Preheat the oven to 350 degrees F.
Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest
and vanilla together; pour over bread. Mix well and let sit for a
minimum of 15 minutes. Butter a casserole dish and pour the mixture
into the casserole. Put into the top half of the oven until the
center is slightly firm to the touch, about 30 minutes. Remove and
serve warm, topped with whipped cream, blueberries, and powdered
sugar.

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________________________________________________________________________
9. Dilled Pot Roast
Posted by: “Carly”

Dilled Pot Roast

1 2- to 2-1/2-pound boneless beef chuck pot roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon
regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

If necessary, cut roast to fit into a 3-1/2- to
4-quart crockery cooker. In a large skillet brown
roast on all sides in hot oil. Transfer to cooker. Add
the water to cooker. Sprinkle roast with 2 teaspoons
of the fresh dillweed or 3/4 teaspoon of the dried
dillweed, salt, and pepper.

Cover and cook on high heat setting for 5 to 6 hours
or on low heat setting for 10 to 12 hours, until meat
is tender. Transfer roast to a serving platter,
reserving juices; cover roast and keep warm. Pour
cooking juices into a glass measuring cup; skim off
fat. Measure 1 cup of the reserved juices.

For sauce, in a small saucepan stir together yogurt
and flour until well combined. Stir in the 1 cup
reserved cooking juices and remaining dillweed. Cook
and stir until thickened and bubbly. Cook and stir 1
minute more. Serve meat with sauce and noodles.

Makes 6 to 8 servings.

From Better Homes and Gardens

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________________________________________________________________________
10a. Chinese Chicken Salad
Posted by: “Carly”

Chinese Chicken Salad
Barefoot Contessa Parties! All rights reserved

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with
olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to
40 minutes, until the chicken is just cooked. Set aside until cool
enough to handle. Remove the meat from the bones, discard the skin,
and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5
minutes until crisp-tender. Plunge into ice water to stop the
cooking. Drain. Cut the peppers in strips about the size of the
asparagus pieces. Combine the cut chicken, asparagus, and peppers in
a large bowl.

Whisk together all of the ingredients for the dressing and pour over
the chicken and vegetables. Add the scallions and sesame seeds and
season to taste. Serve cold or at room temperature.

________________________________________________________________________
________________________________________________________________________
11. Indonesian Coconut Rice with Chicken and Zucchini
Posted by: “Carly”

Indonesian Coconut Rice with Chicken and Zucchini

2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 (13.5 ounce) can unsweetened coconut milk
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)

In a large deep frying pan or Dutch oven, heat the
cooking oil over moderately high heat. Sprinkle the
chicken with 1/2 teaspoon of the salt and 1/4 teaspoon
of the pepper. Put the chicken in the pan and brown
well on both sides, about 8 minutes in all. Remove.
Pour off all but 1 tablespoon of the fat. Reduce the
heat to moderately low.
Add the onion and cook, stirring occasionally, until
soft, about 5 minutes. Add the garlic and cook 1
minute longer. Stir in the coriander, cumin, rice, and
the remaining 1 1/2 teaspoons salt and 1/4 teaspoon
pepper. Cook, stirring, for 1 minute.
Stir in the coconut milk and the water. Add the
chicken and bring to a simmer. Cover and cook over low
heat, stirring the rice two or three times, until the
rice and chicken are almost done, about 20 minutes.
Stir in the zucchini, cover, and cook until done,
about 7 minutes longer. Stir the lemon juice and
cilantro into the rice.

Yield: 4 servings

Recipe Provided By: Food & Wine

___________________________

from: simplemeals@yahoogroups.com

Bisquick Apple Pancake
Posted by: “busybaker”

I made this recipe a lot when my kids were in school. Quick and easy to
make.

busybaker

Bisquick Apple Pancake

1/2 cup oats, regular
1/4 cup bisquick
1/4 cup brown sugar
2 tablespoon butter, softened
3/4 teaspoon cinnamon
2 cups bisquick
3/4 cup milk
3/4 cup chunky applesauce
1/4 teaspoon vanilla
1 egg

Heat oven to 425F. Grease jelly roll pan.
Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine) and
cinnamon. Reserve.
Beat remaining ingredients with whisk until well-blended. Pour into
pan. Spread batter to edges. Sprinkle with oats mixture.
Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces
and serve.

Description:

Categories:
Breakfast, Thrifty

Tell a friend about the Cozy Cooking Newsletter
CozyCookingNewsletter-subscribe@yahoogroups.com

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________________________________________________________________________
14. BBQ Cheeseburger Pie
Posted by: “busybaker”

Another favorite recipe.

busybaker

BBQ Cheeseburger Pie

1 lb. extra lean ground beef
1 1/2 cups barbecue sauce
1 1/2 cups Bisquick
1/4 cup hot water
1 tablespoon corn oil
5 slices American cheese

Place oven rack in lowest position in oven.

Preheat oven to 450 degrees F.

Grease a 12-inch pizza pan. Cook ground beef over medium heat,
occasionally stirring while cooking, until brown. Drain off fat.

Add 1/2 cup barbecue sauce to meat. Set aside.

In bowl, stir Bisquick, hot water and corn oil until dough forms; beat
well about 20 strokes. Press dough into pizza pan, using fingers dipped
in
baking mix; pinch to form 1/2-inch rim. Spread barbecue sauce over
crust.
Top with beef mixture and cheese slices. Bake 12 to 15 minutes or until
brown and cheese is melted. Serves 8.

Categories:

Tell a friend about the Cozy Cooking Newsletter
CozyCookingNewsletter-subscribe@yahoogroups.com

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________________________________________________________________________
15a. Velvet Crumb Cake
Posted by: “busybaker”

Bisquick Velvet Crumb Cake

1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Crumb Topping (below)
1/2 cup coconut, flaked
1/3 cup brown sugar, packed
1/4 cup chopped nuts
3 tablespoons soft butter
2 tablespoons milk

1. Heat oven to 350F. Grease and flour 8-inch square pan or 9-inch
round
pan.
2. Beat all ingredients except Crumb Topping in large bowl on low speed
30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes
out
clean; cool slightly.
4. Make Crumb Topping by mixing together Crumb Topping ingredients;
spread over cake. Set oven control to Broil. Broil about 3 inches from
heat about 3 minutes or until golden brown.

Categories:
Bisquick

Tell a friend about the Cozy Cooking Newsletter
CozyCookingNewsletter-subscribe@yahoogroups.com

________________________________________________________________________
________________________________________________________________________
16a. Kielbasa Pockets
Posted by: “jacqueline
Kielbasa Pockets

1/4 cup melted butter
1 teaspoon prepared mustard
1 package crescent rolls
1 pound Kielbasa

Combine melted butter and mustard, stirring until well blended. Unwrap
package of rolls: carefully separate dough into eight pieces. Brush
each piece with some of the butter/mustard mixture. Cut sausage
crosswise into eight pieces. Place sausage on dough; roll dough around
sausage from wide end. Place on ungreased cookie sheet—seam side down.

Brush tops with remaining butter/mustard sauce. Bake in preheated 350
degree oven for 15 minutes.

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________________________________________________________________________
17. CP Teriyaki Chicken
Posted by: “jacqueline

CP Teriyaki Chicken

3 large skinless chicken breasts or thighs (whole, sliced, or cubed)
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag frozen broccoli florets

Pour all ingredients in crock pot. Cook on low 8 hours. Serve with
Rice.

Messages in this topic (1)
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18a. Easy Brownie Shortcake Dessert
Posted by: “jacqueline

Easy Brownie Shortcake Dessert

19.5 oz pkg brownie mix
16 oz container sour cream
1 cup thawed Cool Whip whipped topping
1 tbs powdered sugar
1 tsp vanilla
3 cups cut up mixed strawberries and blueberries

Preheat oven to 350 degrees. Prepare brownie batter as directed on
package, stir in 1/2 cup sour cream. Spoon into greased and floured 9
inch round cake pan. Bake 45 min. Cool 10 min. Remove from pan to wire
rack, cool completely.

Mix remaining sour cream, whipped topping, sugar and vanilla. Cut
brownie horizontally in half. Place bottom half on plate, spread with
half of the sour cream mixture. Cover with top of brownie, remaining
sour cream mixture and fruit.

MAKES 16 SERVINGS

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________________________________________________________________________
19a. Cherry Pineapple Bars
Posted by: “jacqueline

Cherry Pineapple Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter — melted
10 ounces maraschino cherries — drained and patted dry
8 ounces crushed pineapple — drained and patted dry
1 1/2 cups white chocolate chips
1 cup coconut — flaked
1 cup walnuts — chopped
14 ounces sweetened condensed milk

In a small bowl, combine cracker crumbs and butter. Press into a
greased 9 x 13-inch baking pan. Sprinkle with cherries, pineapple,
white chocolate chips, coconut and walnuts. Drizzle with sweetened
condensed milk.

Bake at 350 degrees F for 25 minutes or until edges are golden
brown. Cool on a wire baking rack. Cover refrigerate overnight.

Cut into 24 bars.

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________________________________________________________________________
20. Peach Teriyaki Barbecue Chicken
Posted by: “jacqueline

Peach Teriyaki Barbecue Chicken

6 teaspoons low-sodium teriyaki sauce
1/2 teaspoon ground ginger
1/4 teaspoon hot sauce
1 teaspoon dark sesame oil OR vegetable oil
4 skinless chicken breast halves OR thighs

Finely dice peaches and mix well with 4 teaspoons of the teriyaki
sauce, ginger, hot sauce and oil. Rub both sides of chicken with
remaining 2 teaspoons teriyaki sauce. Grill over medium coals for 15
minutes or until juices run clear. Drizzle peach teriyaki sauce over
chicken to serve.

Serves 4

To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

Caribbean Dump Chicken
Posted by: “Vergie”

Caribbean Dump Chicken

8 ounces pineapple chunks in juice
1/4 cup brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup golden raisins
1 1/2 pounds chicken pieces

For freezing: Place all ingredients into a 1-gallon freezer bag. Lay
flat in freezer. To thaw and cook: Take the bag out of the freezer
the night before, making sure the freezer bag is completely sealed.
Place the bag on a shelf furthest from the freezer (It works best if
the bag is laying flat, although this may not be the best option with
a side-by-side refrigerator/freezer).

For baking: Heat oven to 350 degrees F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices
run clear (about 30 to 60 minutes depending upon the chicken pieces
used).

For the crock pot: Put chicken in the bottom of the pot. Pour
remaining ingredients over the chicken. Cook on LOW for 6-8 hours or
on HIGH for 4-6 hours or until done.

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________________________________________________________________________
Brown Sugar Snack Cake
Posted by: “buckeye2540”

BROWN SUGAR SNACK CAKE

1 1/2 cups baking mix such as Bisquick
1 (16 oz) package light brown sug
4 large eggs lightly beaten
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans

Stir together baking mix and brown sugar. Add eggs and beat with a
spoon until blended. Stir in vanilla, coconut and pecans. Pour in to a
lightly greased 13 by 9 inch pan. Bake at 350 degrees for 30 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan.
Cut in squares.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator
of BisquickRecipes@yahoogroups.com.

To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/

1. Green Dragon Sauce
Posted by: “KittyHawk”

Green Dragon Sauce

20 Jalapenos, stems remove, cut in lengthwise slices (2 1/2 cups)
1 onion, chopped
3 cloves garlic, sliced (3 to 4)
1 tsp pickling salt
1 tsp vegetable oil
2 cups water
1 cup white vinegar

Combine the jalapenos, onion, garlic, salt and oil in a non reactive
saucepan over high heat. Sauté for 3 minutes.

Add the water and continue to cook for about 20 minutes. Stir often.
Remove from heat and allow to steep until mixture has cooled.

Place mixture in food processor and puree until smooth. With the
processor running, pour the vinegar through the feed tube in a steady
stream. Pour into sterilized pint jar and seal. Let age at least 2
weeks
before using. Can be stored in the refrigerator up to 6 months.

For longer storage: After processing reheat sauce to a gentle boil.
Fill
prepared half pint jars leaving a 1/2” headspace. Place in a BWB for 10

minutes at 0 - 1000 ft., 15 minutes at 1001 - 6000 ft., and 20 minutes
above 6000 ft.

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2. Jack Daniels’s Marinade
Posted by: “KittyHawk”

Jack Daniels’s Marinade

1 c ketchup
1/4 c jack daniels whiskey
1/4 c molasses
1/4 c apple cider vinegar
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1/2 tsp pepper
1/2 tsp dry mustard
1 clove garlic, crushed

Combine all the ingredients in a saucepan.

Bring to a full boil then reduce heat and simmer 10 minutes.

Pour into prepared jars leaving 1/2” headspace. Water bath processed
for 15 minutes.

Makes a couple half pint jars

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________________________________________________________________________
3a. Picante Sauce
Posted by: “KittyHawk”

Picante Sauce

10 lb ripe tomatoes, peeled and coarsely chopped (NOTE)
2 lb bell peppers, seeded and coarsely chopped
4 lb onions, coarsely chopped
15 jalapeno peppers, seeded and finely chopped
1/2 lb fresh cayenne peppers — finely chopped (with seeds)
5 garlic cloves, finely chopped
5 Tbsp pickling salt
2 Cup pickling vinegar
4 tsp black pepper
4 Tbsp ground cayenne pepper
1 Cup sugar
1 Tbsp clear jel

Prepare vegetables and chop to the size and consistency you desire.
Tomatoes,
bell peppers and onions should be fairly coarse. Hot peppers and garlic

should
be fairly fine.

Put all ingredients except sugar and clear jel into a very large pot.
Cover and
bring to a boil, stirring frequently to keep from scorching. Reduce
heat, cover,
and simmer for 30 minutes, stirring frequently.

Add sugar. Cover and continue cooking for another 30 minutes, stirring
frequently.

About 10 to 15 minutes before end of cooking time, add the clear jel.

Ladle hot picante sauce into warm sterilized pint jars. Wipe rims, and
screw
lids on to finger tip tight.

Process jars in a boiling water bath for 10 minutes. Remove jars from
the bath
and allow to cool in air. Check that seals are tight before storing in
a
cool,
dry place.

Makes 12 to15 pints

NOTE: You can substitute the fresh tomatoes for 2 - 10 to 12
institutional size
cans of whole tomatoes, chopped or mashed well.

This recipe makes a fairly hot batch of Picante Sauce. If you prefer it

milder,
cut down on the fresh cayenne peppers and the ground cayenne pepper.
The
jalapenos don’t add much heat, since they have been seeded. If you want
HOT
Substitute the jalapeno peppers for habanera.

________________________________________________________________________
________________________________________________________________________
4. Pizza Sauce
Posted by: “KittyHawk”

Pizza Sauce

20 lbs tomatoes - (20 to 25)
2 cups chopped fresh Basil
1/2 cup chopped fresh Thyme
1/2 cup finely chopped fresh Rosemary
1 cup chopped fresh Oregano
2 Tbsp freshly ground black pepper
2/3 cup lemon juice
4 large onions
4 cloves garlic minced
1 cup sugar

Wash tomatoes in cold water. Drain and dry with paper towels. Core
and cut into small pieces. (NO, I do not remove skins). Put in food
processor or blender and puree in small batches. Put pureed tomatoes
into large stockpot. Peel onions and cut into small pieces. Puree in
food processor or blender and add to pureed tomatoes.

Wash and chop all herbs finely. Add to tomato/onion mixture. Add
remaining ingredients. On high heat, bring to a boil, and then turn
down
to low and simmer for about 45 minutes to one hour (or until mixture
thickens). Stir often.

Meanwhile, sterilize 20 to 24 pint mason jars and lids and bands
according to manufacturer’s recommendations.

Fill each jar with sauce and stir with plastic knife to remove air
pockets.
Leave one half inch of top (headroom). Wipe rims with clean wet cloth
and place sterilized lid on each jar. Screw on sterilized band
tightly.

Process in boiling water bath for 35 minutes (timer begins after water
comes to a rolling boil. Remove with jar tongs and place on kitchen
counter covered with old terry cloth towels (I use two old bath towels)

to cushion them. Cool overnight. Check seals. Wash jars in cool
water.
Dry and label them.

Yield: 20 to 24 pints.

FoodPreservationDryingCanningAndMore@yahoogroups.com

5. Spicy Lamb Sausage
Posted by: “KittyHawk”

Spicy Lamb Sausage

Maqaniq (pronounced “mahAHNnik”) is a thin mutton or beef sausage
typically
served as part of a mazza table in Lebanon, Syria, Jordan, and
Palestine.
Lebanese Christians sometimes make this sausage with a mixture of pork
and sweet
red wine. These sausages are believed by at least one scholar to be
derived from
the Latin lucanicae sausages known by the Romans.* They are best made
with the
small intestine of a sheep, but that is difficult to find, so you will
probably
use hog casing. But most hog casing sold is the large intestine, so go
ahead and
ask the butcher, and then use whatever you find.

3 pounds coarsely ground mutton or lamb
1 1/2 pounds liyya (mutton or lamb fat), finely chopped
1/4 cup white wine vinegar
Juice from 1 lemon
3 tablespoons coriander seeds, crushed
3 tablespoons baharat
Salt and freshly ground black pepper to taste
20 feet hog casing, rinsed

1. In a large bowl, mix all the ingredients except the casing together
well and
let marinate in the refrigerator, covered with plastic wrap for 12
hours.

2. Open one end of the casing, fit it over the faucet in your kitchen
sink, and
place the remainder of the casing in a medium-size bowl in the sink.
Turn the
water on gently to wash out the casings. The casings are sold cleaned,
you are
merely washing awaypreserving salts and residue. Now you are ready to
start
stuffing.

3. Affix one end of the casing over the funnel attached to the sausage
stuffing
attachment of a stand mixer or meat grinder. Push the entirety of the
casing
onto the length of the funnel (it will contract and fit fine), leaving
about 2
inches dangling from the end. Tie this end in a double knot.

4. Turn the grinder or mixer on and as the sausage stuffing begins to
flow into
the casing, it will push the casing off the funnel. Have a large bowl
or
platter
ready to catch the sausages. Twist or tie off with kitchen twine in 4
inch
segments to make links. Do not overstuff the sausage otherwise it will
burst,
either then and there or during cooking. Also be careful that the
sausage
stuffing enters the casing continuously and evenly and that no air
bubbles
develop. If air bubbles do occur it is better either to cut the sausage

at that
point and start a new one by tying the end off, or to prick the air
bubbles with
a toothpick.

5. You can freeze the uncooked sausages for up to four months or cook
by
poaching in water to cover for 10 minutes and then frying with a little

olive
oil over medium-low heat until cooked through, about 45 minutes.

Makes 4 to 5 pounds

________________________________________________________________________
________________________________________________________________________
6a. Linguica Sausage
Posted by: “KittyHawk”

Linguica Sausage

4 lb boneless pork butt
1 Tbsp paprika
2 1/2 to 3 1/2 tsp salt
1/2 tsp cinnamon
4 to 7 cloves garlic, minced
1/2 tsp ground cloves or
pressed
1/2 tsp allspice
4 to 6 small dried hot chili peppers, crushed
1/4 cup cider vinegar
1/2 cup cold
water
1 tbsp. coriander

Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should
have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely.

Combine
ground meat in large bowl with remaining ingredients, and mix well with

your hands
or a heavy spoon. Cover and chill at least 2 hours or overnight.
Shape
into
patties or links.

________________________________________________________________________
6b. Re: Linguica Sausage
Posted by: “KittyHawk”

Lithuanian Kielbasa

5 pounds coarsely ground pork butts
1 heaping teaspoon pulverized whole mustard seeds
1 heaping teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1/2 large onion, finely chopped
2 large cloves garlic, finely minced
1/4 cup salt
1/2 cup cold water.

Mix ingredients thoroughly, and stuff into casings.

Poach or boil for 20 minutes.

________________________________________________________________________
________________________________________________________________________
7a. LOUISIANA SAUSAGE
Posted by: “KittyHawk”

LOUISIANA SAUSAGE

5 lb medium ground pork butt
1 1/2 tsp cayenne
1 1/2 tsp chili pepper
5 tsp salt
1 large minced onion
2 tsp black pepper
4 cloves pressed garlic
1/2 tsp allspice
1 cup cold water
2 tsp thyme

Combine all ingredients, mix well and stuff into hog casing or make
patties.

________________________________________________________________________
7b. Chorizo Homemade Sausage
Posted by: “KittyHawk”

Chorizo Homemade Sausage

5 lb Fresh pork
5 tsp Salt
3 Tbsp Chili powder
1 Clove garlic, mashed
5 Tbsp Vinegar
1/4 c Paprika
1 1/2 tsp Pepper
3/4 tsp Oregano
3/4 tsp Thyme
1/4 c Dry wine

With electric food grinder, coarsely grind pork. Add all of the above
ingredients
and with hands, mix together until well blended in. Lets sit over
night in
icebox, mix again. With meat press, press into thin patties. Freeze in
handi-wrap
and scott wax paper until ready to use. In covered frying pan, cook for
20
minutes, turning over every 5 minutes.

________________________________________________________________________
________________________________________________________________________
8. Catfish Sausage
Posted by: “KittyHawk”

Catfish Sausage

Here is a recipe for anyone who has never tried catfish this way.
Basically, it’s
similar to a fish patty, only in a casing that makes it very easy to do

on the
grill. Catfish Sausage can’t be mixed it up ahead of time and stored.

1 - 13 oz pkg croutons (stuffing mix)
1 1/2 c milk
4 lb uncooked catfish fillets, diced
1/4 c fresh parsley, diced
1/4 c green onions, diced (including tops)
1 tsp black pepper
2 Tbsp salt
1 tsp dried whole dillweed
1/4 c cold water
1 c non fat dry milk
Hog casings

Combine croutons and milk in a large mixing bowl; mix thoroughly and
soak 1
minute. Add remaining ingredients, except casings, mixing well. Stuff
into 33 mm
hog casings and twist into 4 - 5 inch links. Refrigerate. If not used
within 2 - 3
days, wrap and freeze. Pan fry, broil or grill in usual manner until
the
sausage
is cooked through.

________________________________________________________________________
________________________________________________________________________
9. CAJUN TASSO
Posted by: “KittyHawk”

CAJUN TASSO

Tasso, a highly seasoned, intensely flavored smoked pork, adds a
wonderful
flavor to a variety of dishes, from soups to jambalaya to pastas and
seafood
dishes. Easily obtainable in Louisiana or by mail order (see my sources

link),
but fun to make yourself.

8-10 pounds boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic

Trim the pork of all excess fat and cut it into strips about 1 inch
thick and at
least 4 inches long. Mix together the seasonings and place in a shallow

pan.
Roll each strip of pork in the seasoning mixture and place on a tray.
Cover with
plastic wrap and refrigerate at least overnight (preferable a couple of

days).

Prepare your smoker.

Place the pork strips on a grill or rod and smoke until done, 5-7
hours.
Don’t
let the smoker get too hot. Remove the meat and let it cool completely,

then
wrap well in plastic and foil. The tasso will keep well in the
refrigerator for
up to 10 days, and it also freezes very well.

________________________________________________________________________
________________________________________________________________________
10. Creole Sausage
Posted by: “KittyHawk”

Creole Sausage

5 lb coarse ground pork butt
2 tsp black pepper
1 cup grated onions
1 tsp allspice
8 cloves pressed garlic
2 tsp sugar
1 Tbsp dry hot crushed peppers
1 Tbsp salt
3 tsp cayenne
1 cup chopped parsley

Combine all ingredients, mix well & stuff into hog casing
To cook, broil, bake or fry.

________________________________________________________________________
________________________________________________________________________
11a. Chipotle Creole Sausage
Posted by: “KittyHawk”

Chipotle Creole Sausage

3 lb ground pork
2 lb ground regular beef
8 cloves garlic, minced
1 Tbsp fresh ground pepper
5 tsp salt
2 Tbsp ground chipotle chili powder
1 tsp cumin
4 tsp paprika
1/2 tsp sugar
5 tsp liquid smoke (hickory flavour)
1 tsp allspice
1 cup parsley, finely chopped
1 cup onions, finely chopped

Combine all ingredients, mix well & stuff into hog casing.

________________________________________________________________________
11b. Canning your home made sausage...
Posted by: “KittyHawk”

Since I posted alot of fresh sausage recipes desided to add this. You
can ... CAN your own sausage patties or links to make a fast and easy
dinner by just heating them up.
I do suggest to OMIT sage in any sausages you make if you want to can
them. It can cause the sausages to taste a bit bitter after canning
them. Here is the directions to can them....

Canning Sausages

Shape mixture into patties or 3 to 4 inch links. Cook until lightly
browned.
Drain. Pack hot sausag into jars. Season and add broth leaving a 1”
headspace.

Process at 10 lb pressure. Adjust pressure according to altitude and /
or style of
canner. Pint jars - 75 minutes. Quart jars - 90 minutes.

FoodPreservationDryingCanningAndMore@yahoogroups.com

Hot N Honey Pickled Carrots
Posted by: “KittyHawk”
Hot N Honey Pickled Carrots

5 lb baby carrots
4 cups white vinegar
2 cups water
2 Tbsp salt
1 1/2 cup honey
3 lb onions
1 head garlic cloves
2 cups jalapeno (sliced, fresh or canned)
2 Tbsp black cracked peppercorns
2 Tbsp cilantro

Combine vinegar, water, salt, peppercorns and cilantro in sauce pan.
Bring to a
boil and simmer for 10 minutes and let set for 30 minutes. Strain and
return to
heat and add honey.

Peel garlic and set aside. Slice onions into 8 th’s or smaller
depending
on the
size of the onions. Bring large pan of water to a boil and blanch
carrots for 3
minutes.

Remove carrots and blanch the garlic, onions and fresh peppers.

Combine onions, carrots and peppers. Pack hot carrots into jars. Stuff
a
couple
of gloves of garlic in each jar. Fill jars with hot syrup leaving a
1/2”
headspace. Check for air bubbles. Process in a hot water bath for 10
minutes.

Let set a couple of weeks before serving. You can leave out the
jalapenos and
use 2 small dried hot peppers to each jar. Add at the same time you add
the
garlic. Or you can use both. The number of jars will vary depending on
how heavy
you stuff the jars.

These are great served with cheese and crackers or with a bowl of bean
soup. On
a antipasti platter, in chicken salad or added to a pasta salad.

1 lb carrots recipe makes 4 half pints
5 lb carrots makes 10 pints
25 lb carrots makes approximately 44 pints

Darlene

________________________________________________________________________
________________________________________________________________________
13. Blackberry Jam with Port - Pomona Pectin
Posted by: “KittyHawk”

Blackberry Jam with Port

5 pints blackberry, washed & picked over
1/4 cup fresh lemon juice
6 cups sugar
2 1/2 teaspoons calcium water (comes with pomona’s pectin)
2 1/2 teaspoons pomona’s universal pectin
1/2 cup good port wine

Put the blackberries in a blender and blend until they are pureed. You
may need to do this in two batches depending on the size of your
blender.

Strain the blackberry puree through a mesh strainer to remove the seeds

- stir and press on the puree while it is in the strainer, you want to
get as much puree as you can.

Measure out 5 cups of the seedless blackberry puree into a preserving
pan.

Add the lemon juice and the calcium water and bring to a boil.

Mix the 2 and 1/2 teaspoons of Pomona’s Pectin into 2 cups of the
sugar.
Add to the boiling fruit mixture and stir well for 2 minutes, keeping
the fruit at a low boil.

Add the remaining 4 cups of sugar and the port and stir well until the
sugar is dissolved. Return to the boil and remove from the heat.

Place into prepared jars, leaving 1/4 inch headspace and process in a
boiling water bath for 10 minutes. Adjust time according to altitude.

Makes: 7 half pints

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http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

1. Chicken-fried Chops
Posted by: “ckayp77”
* Exported from MasterCook *

Chicken-fried Chops

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 c All-purpose flour
2 ts Salt
1 1/2 ts Ground mustard
1/2 ts Garlic powder
6 Pork loin chops (3/4 inch
-thick), trimmed
2 tb Vegetable oil
1 Can ( 10 3/4 oz.) condensed
-cream of chicken soup,
-diluted
1/3 c Water

In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge pork chops. In a skillet, brown the chops on both sides in
oil. Place in a slow cooker. Combine soup and water; pour over
chops. Cover and cook on low for 6-8 hours or until meat is tender.
If desired, thicken pan juices and serve with the pork chops. Yield:
6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Taste of
Home Quick Cooking

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 681 Calories; 73g Fat (94.7%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 711mg Sodium. Exchanges: 1/2 Grain(Starch); 14 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

________________________________________________________________________
________________________________________________________________________
2. Chicken-rice Soup
Posted by: “ckayp77”

* Exported from MasterCook *

Chicken-rice Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 lb Chicken pieces
8 c Water
1/2 c Celery with leaves — chopped
1/4 c Fresh parsley leaves — chopped
1 sm Onion
1 pn Pepper
1 Bay leaf
1/4 ts Celery seeds
1/2 c Rice — uncooked
1 c Carrots — diced

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 409 Calories; 23g Fat (52.7%
calories from fat); 30g Protein; 17g Carbohydrate; 1g Dietary Fiber;
141mg Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean
Meat; 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

________________________________________________________________________
________________________________________________________________________
3. Chinese Beef & Pea Pods
Posted by: “ckayp77”

* Exported from MasterCook *

Chinese Beef & Pea Pods

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 lb Flank steak
1 cn Beef consommé (10 1/2 oz)
1/4 c Soy sauce
1/4 ts Ground ginger
1 pk Green onions, sliced
2 tb Cornstarch
2 tb Cold water
7 oz Frozen pea pods, partly thaw

Thinly slice flank steak diagonally across the grain. Combine strips
in slow cooker with consomme, soy sauce, ginger and onions. Cover and
cook on low for 5 to 7 hours. Turn control to high. Stir in
cornstarch that has been dissolved in cold water. Cook on high for
10-15 mnutes or until thickened. Drop in pea pods the last 5
minutes. Serve over hot rice.

- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 554 Calories; 18g Fat (29.8%
calories from fat); 34g Protein; 60g Carbohydrate; 1g Dietary Fiber;
87mg Cholesterol; 1157mg Sodium. Exchanges: 4 Grain(Starch); 5 Lean
Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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