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 ...
The whole idea behind using half (or 1/4) of an item mixed with water
is that it disperses better and “uses” better. Just started doing the
fabric softener dilution, but do shampoo and conditioner all the time
and have for years — 1/4 shampoo/conditioner, 3/4 water. When you put
either on your hair in diluted form, it just spreads through your hair
easier. If you use a smaller amount of the “straight” stuff, it just
does not spread well — I always end up putting extra water on my hair to
get it to go all through my hair. When it is diluted, it just spreads
out better and I use much less of the product. Less goes down the
drain!
Whatever works for you — just using LESS vs. diluting — is the way to
go! If you can discipline yourself to use less, more power to you. I
seem to always slip up — maybe the dilution method lets me feel like
I am still using the “right” amount, but I do know that the stuff gets
throughout my hair easier when diluted.
As to fabric softener, my machine has a cup that dispenses it, and it
just seems that it dispenses better when that cup is filled to the mark
shown. It actually takes MUCH less fabric softener to do the job then
shown on the bottle — dilution solves the problem and uses less.
Also, remember, the instructions on the shampoo bottle to “lather,
rinse, repeat”? Well, they are put on there by shampoo companies to get us
to use more of their stuff! One lather has been proven to do the job
just fine!
Rubie
Frugal-Folks-Life@yahoogroups.com
Granny note:
There has been conversation on using less and it still doing the job you want, half or less of laundry soap, gets it just as clean,
same with fabric softner, also softner and shampoo’s.
Several ladies have talked about using a cheap shampoo for the first soap and then the expensive shampoo second and less of it and that they are just as happy with their hair.
granny
Verdolagas (Apache)
Description Ingredients
* 1 Tablespoon Corn Oil
* 1/2 Pound Lean Pork — Boned, Cubed
* 1 Medium Onion — Chopped
* 1 Clove Garlic — Chopped
* 1 Medium Tomatoes — Chopped
* 1/2 Pound Verdolagas (Purslane) — Leaves And Branches
* 1 Medium Red Pepper — Roasted And Chopped
* 1/4 Teaspoon Thyme
* 1/2 Teaspoon Salt
* Pepper — To Taste
Directions Heat oil in large skillet and brown the pork cubes, cook
evenly.
Add onion, garlic, and tomatoe, one at a time, stirring well. Add the
verdolagas and remaining seasonings; stir well, cover and simmer for
15-20 minutes,
shaking the pan occasionally and stirring once.
Serve hot, with condiments like hot sauce or light vinegar to enhance
the
flavors. Serves 10
Spicy Skillet Chicken
Description Ingredients
* 1 Teaspoon Chili Powder
* 1/4 Teaspoon Salt
* 1/4 Teaspoon Pepper
* 2 Chicken Breasts Without Skin
* 1 Tablespoon Olive Oil
* 15 Ounces Black Beans — rinsed and drained
* 1 Cup Frozen Corn — thawed
* 1/3 Cup Salsa
* 1 Large Tomato — chopped
* 3 Tablespoons Fresh Cilantro — chopped
Directions mix chili powder, salt and pepper. sprinkle over chicken.
saute
chicken in oil 10 minutes. stir in remaining ingredients. boil, reduce
heat.
cover, simmer 5 minutes
This is most definitely my kind of recipe: simple, easy, fast. And
very
nutritious.
This recipe is from the book “Prevent and Reverse Heart Disease” by
Caldwell
B. Esselstyn, Jr., M.D. which I most highly recommend.
Esselstyn’s book has a lot of recipes I want to try; mostly on the
lines of
simple and fast yet sounding very good.
Pat
Makes 2 servings.
* Vegetable broth, wine, or water for sauteeing [Pat’s note: If using
wine,
I’d use white wine for this]
* 4 garlic cloves, chopped
* 1-2 bunches Swiss chard, chopped into 1-2” pieces, including stems,
and
washed
* juice and zest of 1 lemon
* 2-3 cups cooked brown rice
Heat sauteeing liquid in a non-stick pan [Pat’s Note: I’d use wok
instead
of a non-stick pan. I can saute just fine in water or wine or veggie
broth
in my wok.]. Add garlic, stir for a minute, then add chard and more
liquid
if necessary. Cook until the chard has wilted and reduced in size,
stirring
constantly. Add lemon juice and zest, cook a minute more, then stir in
cooked brown rice. Heat through and serve.
To visit your group on the web, go to:
http://groups.yahoo.com/group/healthycheapcooking/
1. Summer Corn Salad
Posted by: “*~Tamara~*”
Summer Corn Salad
“This fresh and flavorful salad features buttery yellow corn tossed
with chunks of tomato and onion with fresh basil vinaigrette.”
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook corn in
boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool,
and cut kernels off the cob with a sharp knife. In a large bowl, toss
together the corn, tomatoes, onion, basil, oil, vinegar, salt and
pepper. Chill until serving.
Source: allrecipes.com
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2. Jalapeno Cucarachas
Posted by: “*~Tamara~*
Jalapeno Cucarachas
12 small jalapeno or habanero peppers
6 ounces Monterey Jack cheese, cubed
1 cup thinly sliced hard salami
wooden toothpicks
1 Slice off the stem ends of the jalapeno peppers, and
carefully remove the seeds and white fibers with a
small knife. Fill the pepper with cheese. Take one
piece of salami, and cover the open end of the pepper
with it. Fold it around, and secure with three
toothpicks in a row. The salami should keep the cheese
from leaking out when grilling.
2 Preheat on outdoor grill for high heat, and lightly
oil the grate.
3 Place the peppers meat side down on the hot grill.
Turn occasionally after a minute or two as the meat
begins to crisp up, and the skin on the peppers is
starting to blister. When it is evenly browned the
toothpicks will have turned black like six little legs
sticking out - hence the name cucarachas. Allow the
peppers to cool slightly, then remove toothpicks and
enjoy!
http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?
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3. Ben & Jerry’s Cherry Garcia (Copycat)
Posted by: “*~Tamara~*
Ben & Jerry’s Cherry Garcia (Copycat)
1/4 cup shaved semisweet chocolate
1/4 cup fresh bing cherry, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large egg
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk
Place the shaved chocolate flakes and the cherries in
separate bowls; cover and refrigerate.
Whisk the eggs in a mixing bowl until light and
fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute
more.
Pour in the cream and milk and whisk to blend; add
chilled chocolate and cherries and stir to combine.
Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
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4. TNT Recipe...... Peanutty Chocolate Banana Bread
Posted by: “Starkoski
Hi....
It’s that time again....making treats for coffee hour at church on
Sunday....
Here is a new recipe that I tried...and of course had to have a
little nibble to make sure it is ok!! It is yummy!
Enjoy—
hugs,
peg
Peanutty Chocolate Banana Bread
Submitted by FootsieBear
2 c all purpose flour
1 c sugar
1tbs baking powder
½ tsp salt
1 c mashed ripe banana (2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c milk chocolate morsels, divided
1/3 c peanuts
Preheat oven to 350. Spray bottom only of stoneware loaf pan with
vegetable oil using kitchen spritzer. In classic 2 qt batter bowl. Combine
flour, sugar, baking powder, and salt. Add bananas, milk, peanut
butter, oil and egg; stir until dry ingredients are moistened using mix n
scraper. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into
pan. Using food chopper, coarsely chop peanuts. Sprinkle peanuts and
remaining ¼ cup of milk chocolate morsels evenly over batter. Bake 60
minutes or until cake tester inserted in center comes out clean. Cool in
pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick
cooling rack cool completely. Cut into slices using serrated bread
knife.
Yield 1 loaf 12 servings
Recipe source:
http://www.joycesfinecooking.com/Recipes3/peanutty_chocolate_banana_bread.htm
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5. TNT Recipe.....Lil’ Citrus Muffins
Posted by: “Starkoski
Hi....
Here is another treat I made for church on Sunday....
These are really yummy! With this batch I used lemon zest...I have
some orange zest in the freezer too and I may just have to try these
muffins with the orange next!
Enjoy!
hugs,
peg
Lil’ Citrus Muffins
Muffins
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter or margarine, softened
2/3 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla
2 teaspoons orange, lemon or lime zest
Topping
2 tablespoons butter or margarine, melted
1/3 cup sugar
Preheat oven to 375°F. For muffins, lightly spray cups of Deluxe
Mini-Muffin Pan with nonstick cooking spray or line with paper liners. In
Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix
well. In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup
sugar until well blended. Add egg; beat until smooth. Mix in sour
cream, vanilla and orange zest. Add flour mixture; mix just until dry
ingredients are moistened. (Do not overmix.)Using Small Scoop, drop a
rounded scoop of batter into each muffin cup. Bake 12-13 minutes or until
light golden brown. Do not overbake. Cool in pan 3 minutes; remove from
pan. Cool slightly. For topping, dip tops of warm muffins into butter and
then into sugar. Serve warm.
Yield: 2 dozen mini muffins
Recipe source:
http://www.joycesfinecooking.com/PC%20Recipes/lil_citrus_muffins.htm
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6. Crab and Pea Salad
Posted by: “Beth
Crab and Pea Salad
Quick Cooking
“From picnics to potlucks, this fast-to-fix combination receives rave
reviews,” writes Janine Gillespie of Milwaukie, Oregon. “I often
garnish
it with paprika, sliced hard-cooked eggs, tomatoes or croutons.”
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 15 min.
Ingredients:
1 package (10 ounces) frozen peas, thawed
1 package (8 ounces) imitation crabmeat, flaked
6 to 8 bacon strips, cooked and crumbled
1/2 cup mayonnaise
1/4 teaspoon onion powder
Directions:
In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion
powder; fold into the crab mixture. Cover and refrigerate until
serving.
Yield: 4-6 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 242 Fat: 18 g Saturated Fat: 3 g
Cholesterol: 16 mg Sodium: 463 mg Carbohydrate: 11 g Fiber: 2 g
Protein:
8 g
http://www.tasteofhome.com/Recipes/Crab-and-Pea-Salad
http://www.tasteofhome.com/Recipes/Crab-and-Pea-Salad
Messages in this topic (1)
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7. Fw: [LovingwithDisabilities] new Recipe
Posted by: “gwen
Cheesy Salmon Pasta
: For those who love salmon, here’s a new way to switch it
up a bit. Simple and easy, yet simply satisfying! You will
want more and more. It’s rich, has a nice tangy flavor to
it, and is absolutely delicious!
: Prep Time: 15m
: Cook Time: 15m
: Ready in: 15m
: Yield: 4 servings
:
: Ingredients
: 1 (8 ounce) package uncooked spaghetti
: 1 1/2 tablespoons olive oil
: 1 cup chopped sweet onions
: 3 green onions, finely chopped
: 2 tablespoons prepared basil pesto
: 2 (6 ounce) cans salmon, drained and flaked
: 1/2 cup Parmesan cheese
: Directions
:
: Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain.
:
: Heat olive oil in a skillet over medium heat. Stir in the
onions, green onions, and pesto. Cook until tender. Mix in
salmon, and cook until heated through. Stir in 1/2 the
Parmesan cheese, and continue cooking 5 minutes. Toss with
the cooked pasta, and sprinkle with remaining Parmesan
cheese to serve.
:
: Nutrition Information
: Servings Per Recipe: 4
: Amount Per Serving
: Calories: 487 cal
: Total Fat: 19.6 g
: Cholesterol: 50 mg
: Sodium: 754 mg
: Carbohydrates: 45.1 g
: Fiber: 3.6 g
: Protein: 31.4 g
:
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8. TNT Recipe.....Nancy’s Apple Bread
Posted by: “Starkoski
Hi...
This bread is soooooooooo yummy!
Enjoy!
hugs,
peg
Nancy’s Apple Bread
Submitted by Sherry Lewis
Bread
1 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1 tablespoon lemon juice
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon salt
2 medium apples
Crumb Mixture
1 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons flour
2 tablespoons butter, cold
Preheat oven to 350 degrees.
Cream butter and sugar together in large mixing bowl. Dissolve baking
soda in lemon juice. Combine baking soda mixture, eggs, and vanilla with
butter mixture. Beat mixtures together. Add the flour and salt. Peel,
core and slice apples and coarsely chop the apple slices. Gently fold
apples into batter. Combine crumbs ingredients, cutting in butter to get
a coarse crumb texture. Spoon 1/2 of the batter into greased loaf pan.
Sprinkle with 1/2 crumb mixture. Press crumbs gently into surface of
batter. Add the other half of the batter and sprinkle with the other
half of the crumb mixture. Bake 1 hour 15 minutes or until cake tester
inserted in center comes out clean. Cool 10 minutes in pan. Remove bread
and cool completely on cooling rack before slicing.
Yields: 1 loaf—16 slices
Recipe source:
http://www.joycesfinecooking.com/Recipes3/nancys_apple_bread.htm
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9. TNT Recipe.....Pizza Meatballs
Posted by: “Starkoski
Hi..
We just had these for dinner and they were great and very easy to make.
I bet they would make a great meatball sub. I served them over
rice.Hi...
We just had these meatballs for dinner...YUM!! ...they were really good
and very easy
Enjoy!
hugs,
peg
Pizza Meatballs
2 pounds ground beef
2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 tsp. garlic salt
1/4 tsp. pepper
1 block ( 8 ounces ) mozzarella cheese
1/3 cup all purpose flour
1/4 cup cooking oil
2 jars (28 ounces each) pizza sauce
In a bowl, combine the first six ingredients just until mixed. Shape
into 48
small meatballs. Cut mozzarella into 48 cubes, 1/2 inch inch. Push a
cube into
the center of each meatball, covering the cheese completely with meat.
Roll
lightly in flour. In a large skillet, cook meathballs in oil until
browned.
Drain. Add pizza sauce and bring to a boil. Reduce heat, cover and
simmer for 25
to 30 minutes or until meatballs are no longer pink. Serve over rice.
Recipe source: Momsmenuplan yahoo group, submitted by Matthew Goff
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10a. Strawberry Mousse
Posted by: “Beth
Strawberry Mousse
Light & Tasty
To cut calories from a strawberry pie recipe, I lightened up the
filling
and served it in dessert dishes instead of a pie crust. With its pretty
color and fruity flavor, it’s and elegant dessert without much fuss.
—Waydella Hart of Parsons, Kansas
SERVINGS: 12
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping,
thawed
Directions:
In a food processor or blender, combine strawberries and sugar; cover
and process until smooth. Strain and discard seeds. Return strawberry
mixture to the food processor. Add pudding mix; cover and process until
smooth. Transfer to a large bowl; fold in whipped topping. Spoon into
dessert dishes. Refrigerate until serving. Yield: 8 servings.
Nutrition Facts
One serving: (1/2 cup) Calories: 145 Fat: 3 g Saturated Fat: 3 g
Cholesterol: 0 mg Sodium: 148 mg Carbohydrate: 27 g Fiber: 2 g Protein:
0 g Diabetic Exchange: 1 starch, 1 fruit, 1/2 fat.
Comments
Re: Strawberry Mousse
Yes. Jello Sugar Free Instant Vanilla Pudding is 1 oz.
Mac57523
Re: Strawberry Mousse
FYI inconsistency - Strawberry Mousse - top says “12 servings” - bottom
says yields 8 servings. No big deal - the recipe is just great for any
number
alexkaren
http://www.tasteofhome.com/Recipes/Strawberry-Mousse-3
http://www.tasteofhome.com/Recipes/Strawberry-Mousse-3
Messages in this topic (2)
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11. Green Beans And Tomato Salad With Basil
Posted by: “*~Tamara~*
Green Beans And Tomato Salad With Basil
Yield: 4 servings
This salad can be used as a first course or as a side
dish, instead of a vegetable.
5 ounces green beans
3 ripe tomatoes
3 tablespoons chopped basil leaves, or 1 teaspoon
dried
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or vegetable juice
3/8 teaspoon salt
1/8 teaspoon pepper
Trim ends from green beans. Cut the beans into 1 to
1-1/2 inch lengths. Cook in a medium saucepan of
boiling salted water until just tender, 3 to 5
minutes. Add tomatoes to pan during last 10 to 20
seconds of cooking to loosen skins.
Peel, seed, and dice tomatoes.
In a medium bowl, combine green beans and tomatoes
with garlic, basil, olive oil, and chicken broth.
Season with salt and pepper.
Toss gently. Serve at room temperature or slightly
chilled.
Nutrition Information:
Calories per serving: 56
http://groups.yahoo.com/group/recipes_for_health/
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12. Melon Salad With Yogurt Sauce and Lime
Posted by: “*~Tamara~*
Melon Salad With Yogurt Sauce and Lime
1 muskmelon, cantaloupe or another orange-fleshed
melon, washed
1/2 of a honeydew melon, washed before cutting
1/2 of a small watermelon, washed before cutting 1/2
Cup milk
1 cup yogurt, preferably whole milk or low-fat (not
fat-free)
1 tablespoon honey
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges
In a bowl, whisk together the milk, yogurt and honey.
Cover and refrigerate until ready to serve.
Just before serving, peel and seed the melons and cut
into 1-inch cubes. Combine them in a bowl, toss
lightly, and divide the mixture into chilled dessert
bowls. Drizzle the yogurt sauce on top of the fruit.
Sprinkle each serving with brown sugar and serve with
lime wedges that can be squeezed over the fruit at the
table.
Yield: 12 servings
Nutritional Analysis
Per serving:
calories, 80
at, 1 gram
calories from fat, 1 percent
carbohydrates, 17 grams
protein, 2 grams
fiber, 1 gram
cholesterol, 3 milligrams
sodium, 33 milligrams
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
This is another great group owned by *Beth*
To visit your group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
Requesting a quick and easy recipe for chipped beef on toast. My late Father loved this dish, well when I tried to replicate it, it did not turn out so well, help./Just Asking - seoul62......
CREAMED CHIPPED BEEF
1/4 cup butter
1/4 cup flour
1 dash pepper
2 cups milk
2 1/2 ounces dried beef, sliced
In medium saucepan, melt butter. Blend in flour and pepper. Stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Reduce heat. Tear beef into shreds; add to cream sauce and heat through. Serve over toast points or mashed potatoes.
Also, Stouffers makes a frozen one in the freezer isle of the grocery. Just heat and pour over toast.
Any experienced Southern vegetable gardners here? Between the sand and bugs (midlands of SC) I’m not sure how successful I’d be planting vegetables here.
Rosemary Lemon Chicken (Good!)
1 5-6 pound roasting chicken
2 large lemons
1 bunch fresh rosemary (or use dried leaves)
olive oil
salt and pepper to taste
2 pounds small red potatoes
2 packages 9 oz frozen green beans, thawed and drained (I use fresh,
sometimes canned)
Prep time: start 3 hours before you want to serve this.
Preheat oven to 350 degrees. Remove giblets and neck from chicken,
reserve for something else. Rinse chicken, drain and pat dry. Working
with chicken breast side up, fold wings toward neck, then fold up and
under back of chicken so they stay in place.
Cut lemon in half, squeeze enough juice from one half of lemon to
make one tablespoon, cut remaining lemons into large chunks (I have
used reconstituted lemon juice and substituted limes for the chunks
of lemon with no problem)
Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried)
inside body cavity of chicken. With string, tie legs and tail
together. Insert meat thermometer into thickest part of meat between
breast and thigh (I don’t do this) being careful not to touch
thermometer to bone. Place chicken, breast side up, on rack just
large enough to hold chicken in large open roasting pan (I just put
it in a bigger, metal roasting pan! Metal seems to work better than
glass, more juices)
In a cup, mix 2 tbsp fresh minced rosemary (or 2 tsp dried), 2 tbsp
olive oil, 1 tsp salt, and 1/4 tsp pepper. With a pastry brush, brush
chicken with mixture.
Cut each potato in half. Place potatoes around rack in roasting pan,
drizzle with the 1 tbsp lemon juice and 3 tbsp olive oil and sprinkle
with 3/4 tsp salt and 3/4 tsp pepper. Toss to coat well.
Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting
chicken and potatoes with pan drippings occasionally. When chicken
turns golden, cover loosely with a tent of foil.
Add green beans to roasting pan, toss with potatoes. Roast 1 hour
longer, basting chicken and veggies occasionally with pan drippings,
or until meat thermometer reaches 175 to 180 degrees (I find the
times to be pretty reliable; add 15 more minutes if you want to be
extra sure). Remove foil during last of roasting and brush chicken
again with pan drippings for attractive sheen (this chicken is
GORGEOUS!)
This is one of my family’s favorites. I sometimes also add thyme and
sage with the rosemary.
Another great recipe is to add rosemary and drizzle olive oil to the
cavity of the bird, then add put 3/4 of an onion (cut in quarters) and
3/4 of an apple (cut in quarters) into the cavity also. Drizzle olive
oil on the outside of the bird sprinkle with rosemary, salt and pepper.
Bake for around 2 hours at 350. Let rest for 10 minutes and enjoy!!
Kim
Posted by: “valeramac” It’s a Greek sauce that is often used on gyros. I use it for
everything though . . .as a veggie dip, on sandwiches, one wheat
pitas, with crackers, etc.
The recipe I found is at this site:
http://allrecipes.com/recipe/tzatziki-sauce/detail.aspx
BUT, I only make a half batch as if you followed this recipe the batch
is really huge. Also, unless you absolutely ADORE garlic, you might
want to use a little less than called for. As I’m sure you know, the
more you cut open garlic the stronger the flavor is and processing it
really releases a LOT of flavor.
Anyhow . . .I think this stuff is great, but I don’t know if it will
freeze well. I went ahead and put half of the batch I made yesterday
in the freezer, so I guess I shall see . . .If it does well, I am
going to take it and some veggies with me to my Mom and Dad’s Memorial
Day Cookout.
Restaurant-style Enchilada Sauce
2 Tbls. vegetable oil
2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teas. oregano, dried
1/4 teas. cumin
1/2 teas. granulated garlic
1 teas. salt (to taste)
Heat oil in large saucepan. Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown
in color. Add the chile powder, beef broth, tomato puree, oregano,
cumin, garlic and salt to the roux and simmer over low heat for
15 minutes.
Beef & Asparagus Stir-fry
Posted by: “thisnthatfromtheheartland”
Date: Fri May 23, 2008 3:32 pm ((PDT))
Beef & Asparagus Stir-fry (can use most any vegetables)
3/4 lb. flank steak sliced thin (or your favorite beef sliced for
stir-fry)
1- 10 oz. package cut asparagus (frozen broccoli works well too.
Could also
use any fresh veggies you like.)
sauce:
2 Tbls. water
2 Tbls. soysauce
2 Tbls. dry sherry
1 1/2 tsp cornstarch
3/4 tsp sugar
1 tsp. hoisin sauce
1 clove minced garlic (or 1/2 tsp. powdered)
1/2 tsp. crushed red pepper
Mix sauce ingredients and put in a small zip top bag. In a 1 qt.
freezer
bag, place the sliced beef and the smaller sauce bag. Label, date, and
freeze. To use: defrost and stir fry meat in 1 Tbls. oil for 2-3
minutes,
until no longer pink. Push meat aside and in the center add the
vegetables.
Cook about 2 more minutes or until heated through or crisp tender. Add
sauce mix and stir until bubbly and thickened. Serve over steamed
rice, or
*pan fried noodles.
*Cook one or two packages of Top Ramen style noodles according to
package
direction. Drain noodles and heat 1 Tbls oil in a 10” skillet. Add
drained
noodles to pan. Cook without stirring until the bottom is starting to
turn
golden and get crisp. Then turn over and cook until the other side is
starting to crisp. You may need to add a bit more oil when you turn
the
noodles over. This makes a giant noodles “pancake” sort of. The
insides
will be tender and the outside nice and crisp. (2 packages serves
about 4).
Eggplant Parmesan
Posted by: “thisnthatfromtheheartland”
Eggplant Parmesan
1 med Eggplant, cut into 1/4 inch slices
1-2 Eggs (or egg substitutes), beaten
1-1/2 c Italian bread crumbs
1/4 c Olive oil
2 c marinara sauce (commercial or homemade)
2/3 c Parmesan cheese (add some mozzarella if you prefer the
taste/texture
to straight parmesan — my family does)
Slice the eggplant into 1/4-inch or a bit thicker slices. Coat the
eggplant
in the egg then breadcrumbs. Fry in the olive oil on medium high heat
browning each side. Fry to crispness without too much browning.
Place the cooked eggplant in a greased baking dish, cover with your
favorite
tomato sauce (homemade or store bought marinara), and sprinkle
parmesan on
top. Bake in a 350°F oven for 20 minutes or until heated through and
bubbly.
Lumpia
Posted by: “thisnthatfromtheheartland”
1 lb. Ground beef
1 lb. Bulk-style sausage such as Jimmy Dean or can use turkey sausage.
5-6 green onions
1-2 carrots
1/3 to ½ head cabbage
3 Tbl. Soysauce
2 cloves garlic, crushed
1 egg
1 tsp. Sesame oil
½ tsp. Black pepper
a few gratings of fresh ginger (optional)
Finely chop all vegetables; you can use a food processor. Mix with
meat and
seasonings and egg. Put about 1 Tbls. Mixture on a lumpia/spring roll
wrapper, spread out into a skinny log and roll like an eggroll or
burrito.
You will need to moisten the edges to keep it sealed.
You can freeze at this point in a freezer bag or freezer container.
Or you
can go a head and deep fry until golden. If you freeze them, you will
need
to defrost before frying. (Takes about 1 hour at room temp.)
Foolproof Pie Crust
Posted by: “thisnthatfromtheheartland”
Foolproof Pie Crust
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups all-purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
1 tablespoon salt
1 tablespoon vinegar
1 egg
1/2 cup water
With a fork, mix together flour, sugar and salt; cut in shortening.
In a
separate bowl, combine vinegar, egg and water. Combine the two
mixtures
stirring together with a fork until all ingredients are moistened.
Use your
hands to mold the dough into a ball. Chill at least 15 minutes before
rolling
the ball into desired shape. Dough can be left in the refrigerator
for 3 days
or it can be frozen until ready to use.
Makes two 9-inch double crust pies and one 9-inch shell. Dough will
remain soft
in fridge and can be taken out and rolled at once.
Beef Burgundy
Posted by: “thisnthatfromtheheartland”
Beef Burgundy
2 lbs. Round of Beef (or any other type of beef that can be used for
stew)
1/4 cup Flour
1/4 cup Margarine
1 tsp. Salt
1 Bay Leaf
1/2 tsp. Garlic Powder
1/2 cup Chopped Carrots (I chop my fairly small in a food processor)
1/2 cup Chopped Parsley (same as the carrots)
2 cups Beef Broth
1 1/4 cup Burgundy Wine (hence the name)
12 small White Pearl Onions (regular onions won’t work here - they
ruin the
flavor)
1/4 tsp. Thyme
1/2 tsp. Black Pepper
1 cup Sliced Fresh Mushrooms
1 tbs. Margarine
1 pkg. Goulash Noodles (I used Mrs. Grass)
Trim beef and cut into 1” cubes. Brown beef in margarine in a large
stockpot. While the beef is browning, combine beef broth and 1 cup of
burgundy wine (you’ll be reserving about 1/4 cup of wine for later)
and set
aside. Add flour to beef and cook one minute. Add salt, bay leaf,
garlic
powder, carrots and parsley. Add approximately 1/3 of wine/broth
mixture.
Cover and simmer until the meat is almost tender adding the wine/broth
mixture as needed periodically over the cooking time until it has all
been
added (about 1 3/4 hours). Peel the pearl onions and add them to the
pot
and cook for 1/2 hour more. Add the thyme and pepper. While that is
cooking, saute the mushrooms in 1 tbs. margarine and add then add it
to the
pot. Add the remaining 1/4 cup of wine just before removing from heat.
Serve over goulash noodles. Makes approximately 4 servings.
Banana Muffins
Posted by: “thisnthatfromtheheartland”
Banana Muffins
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
WET INGREDIENTS
50 g butter — melted (2 oz)
3/4 c brown sugar
1 egg
1 1/2 c mashed bananas — 3 or 4
1 tsp vanilla
DRY INGREDIENTS
3/4 c flour
3/4 c wholemeal flour
1/2 c bran — (I use wheatgerm)
2 tsp baking powder
2 tsp cinnamon
OPTIONAL
1/2 c walnuts — chopped
1/2 c sultanas
milk if needed
Mix all the wet ingredients together in one bowl. In another (large)
bowl
mix all the dry ingredients. Now add the wet lot to the dry lot and
stir
JUST UNTIL MIXED. If you beat away with mad abandon, it makes the
muffins
tough. Depending on how sloppy the bananas were, you may need to add 2
to 3 tablespoons of milk if the mixture is stiff.
Bake in greased muffin pans (12 big or 24 smaller or 6 enormous) at
200 C,
400 F. 12 big ones take about 20 minutes. When they are done, the
middle
springs back when pressed.
- - - - - - - - - - - - - - - - - -
NOTES : These are the BEST muffins I have tasted. They are lovely and
moist. They freeze really well. All muffins are better when fresh, so
freeze any that you are not going to eat the same day, and defrost in
the
microwave as you need them.
To visit your group on the web, go to:
http://groups.yahoo.com/group/frozen-assets/
Welcome to both of you, glad you found the thread.
Snippy’s recipe in 3746 will work, and it has been years since I made it.
Thank you Snippy for jumping in and posting a recipe for it, we need more people posting here.
Knowing how I cooked then and how I would today, I used the bacon drippings/LOL/grease as that is how I like my gravy.
I would also add a dash of garlic, and have been known to throw in some chopped onion, not a lot.
I always tended to make a lot of milk gravy and used it in place of the canned soups they use today, when I had a family and cooked all the time.
In a pinch, a can of Campbells Mushroom soup [cream of] works just fine for making it fast.
Good recipe, thanks for posting it.
(midlands of SC) gardners?
I am sure we do have several here and Garden Girl and Gabz will know, they have a weekly garden thread here.
I haven’t checked my pings for 2 days and it may already be up.
I am thinking we have several, but would never remember both names and states, so we will ask the experts.
Garden Girl is a garden writer and works in a nursery, maybe in SC, or not far from it.
Thank you. I’ll look for them.
[Excellent photos]
http://listverse.com/nature/9-small-but-incredibly-dangerous-creatures/#comments
9 Small But Incredibly Dangerous Creatures
Published on May 25, 2008 - 18 Comments
While the creatures that scare humans most are usually large, it is the smallest that are probably the most dangerous and painful. While we can be thankful that most of us will not experience the suffering caused by the creatures on this list, many people do every year. This is not a list of the most deadly, but rather the most dangerous or painful creatures. The list excludes creatures from the sea.
9
Ticks
498Px-Adult Deer Tick(Cropped)
Ticks are second only to Mosquitoes for their disease spreading properties. Ticks feed on blood and attach themselves to other animals (including humans). They can be difficult to remove and removal must be done carefully as they can leave part of their head behind causing serious infection. According to Wikipedia, hard ticks can transmit human diseases such as Lyme disease, Rocky Mountain spotted fever, tularemia, equine encephalitis, Colorado tick fever, African Tick Bite Fever, and several forms of ehrlichiosis.
8
Tarantula Hawk
800Px-Dsc05816 Tarantula Hawk-1
Tarantula hawks are named for the fact that they hunt tarantulas as food for their larvae. It’s sting is rated as one of the most painful in the world (though not as painful as the bullet ant). One researcher described the sting as causing “[…] immediate, excruciating pain that simply shuts down one’s ability to do anything, except, perhaps, scream. Mental discipline simply does not work in these situations.” The Tarantula Hawk is the official state insect of New Mexico.
7
Tsetse Fly
Tsetse-Fly
A large biting fly fom Africa that feeds on the blood of vertebrate animals. They are known to cause Sleeping Sickness in humans and Nagana in cattle. Sleeping sickness is a parasitic disease in people and animals that is caused by Trypanosoma, a protozoa transmitted by the tsetse fly. The symptoms for sleeping sickness begin with fever and headache then a swell on the back of the neck. Afterwards, the victim may experience daytime slumber and insomnia. It could lead to death afterwards.
6
Africanized Bees
Africanbee1[1]
Also called killer bees, are descendants of 26 Tanzanian queen bees that bred with other species after they were accidentally released from a hive in Brazil. What makes the bees deadly is their defensive nature and tendency to swarm. Also, they tend to follow victims even when already far from the hive. This aggressiveness when attacking potential threats ensure a very painful death for the victim. The venom that they secrete, however, is just as potent as a honey bee’s.
Just paying the bills...
5
Deathstalker
Up480(2)
A species of scorpion that is highly dangerous because of its venom. The venom is actually a powerful mixture of neurotoxins. Although, the poison would not kill a healthy adult, it could be fatal to kids and the elderly. Ironically, a component of the venom (peptide chlorotoxin) has the potential to cure human brain tumors while the other toxins may help against diabetes.
4
Black Widow
Blackwidowspider3
One of the most well-known spiders, especially because its venom could be fatal to humans. The venom is said to be more potent than that of rattlesnakes, however, their size and the amount secreted reduce its effectiveness. Both male and female have an hourglass shaped marking underneath their abdomen. The females are relatively larger than the males and contrary to popular belief, the females rarely eat the males after mating.
3
Army Ants
800Px-Dorylus
While not dangerous on their own, these ants live and travel in swarms. They are found mostly in Africa and Asia and they build temporary anthills while traveling. The greatest risk these ants pose to humans is when they are swarming through homes. When food supplies are low, these ants will swarm in sizes of up to 50 million single ants. There are reports of humans - usually young or infirm being killed through suffocation (the ants will often enter the lungs of the person) and be entirely consumed. Their mandibles are so strong that in some parts of Africa they are used individually as emergency sutures when medical supplies are not available.
2
Bullet Ant
Ant
A bite from a Bullet ant will not kill you, but you will never forget it. The Bullet ant (thus named because a bite feels like being shot) inflicts the most painful bite of any creature known to man. It is number one on the Schmidt Sting Pain Index where it is described as causing “waves of burning, throbbing, all-consuming pain that continues unabated for up to 24 hours”.
1
Anopheles Mosquitoes
Anopheles Albimanus Mosquito
Deemed the most dangerous creature on Earth. This mosquito causes more than 300 million cases of malaria annually, which results in between 1 to 3 million deaths. They can also carry dengue, elephantiasis, and yellow fever. They are usually active during the nightime so one way to protect yourself is to apply insect-repellents and wear longer sleeves.
Contributor: patholdenmd
You are welcome and I am sure you will have a good garden.
Compost, lots of fertilizer, and plenty of dust or spray! Seriously, you can garden in the South, just takes a little more time and effort, and you just have to know in advance that you’re not going to be able to keep ahead of the weeds and bugs!
OTOH, you can do two crops of pretty much everything! Start your cole crops in Feb-ish. Get your warm season stuff in as early as you can, put out another set about mid-June to mid-July and about end of Aug/mid Sept you can start another set of cole stuff.
Have fun!
Coca Cola BBQ Chicken
Makes 4 to 6 servings
1 jar (12 oz) chili sauce
8 oz Coca-Cola, regular not diet
1 garlic clove, peeled and chopped
1/2 cup chopped peeled onion
2 tablespoons light brown sugar
1 tbs soy sauce
1/2 tsp dry mustard
Several drops hot pepper sauce, to taste
Salt and freshly ground black pepper, to taste
2 to 2-1/2 pounds chicken
In slow cooker, combine chili sauce, cola, garlic, onion, brown sugar,
soy sauce, dry mustard and pepper sauce; mix well. Add chicken pieces,
turning to coat well in sauce.
Cover and cook on High for one hour, then on Low for 8 hours.
_______________________________________
________________________________________________________________________
________________________________________________________________________
3a. Slow Cooker Baked Beans
Posted by: “Patricia
Slow Cooker Baked Beans
2 (15-ounce) cans pork and beans with liquid
1 (15-ounce) can kidney beans with liquid
1 (15-ounce) can baby lima beans, drained
1 (15-ounce) can whole-kernel corn, drained
1/2 cup brown sugar
1 teaspoon salt
1/2 cup ketchup
1 teaspoon mustard
2 tablespoons vinegar
3/4 cup chopped onions
Place pork and beans, kidney beans and lima beans in slow cooker with
corn, brown sugar, salt, ketchup, mustard, vinegar and onions. Cook on
low for 3 to 5 hours (or according to appliance instructions). Serves 8
to 10.
___________________________
To visit your group on the web, go to:
http://groups.yahoo.com/group/crockpot-recipes/
Thank you Garden Girl, I knew you would have the right answer.
Sounds good to me, growing all that food.
Thank you for the information. I hate bugs! I was considering getting a greenhouse and growing some salad vegetables in tubs in there. What do you think.
Most of the time salad doesn’t need a greenhouse in eastern NC. It can take cold, just not heat. Ours has about fizzled for the summer—plant more late Sept/Oct whenever it cools off enough. Slugs love lettuce—make sure you wash it well!
I hate bugs too, and I’m not much on chemicals but the bean beetles are eating my green beans up and they’re just starting to bloom. Have to sacrifice something, and the bugs are it!
I didn’t figure we needed a greenhouse for the heat, I just wanted to help keep the bugs off!
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