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 ...
I bet you now know where to turn should the wolf bang on the door:-) Congrats!
Thanks
I have no idea how the families will survive these prices, I have cut several things off my normal shopping list and will start making bread again also.
I have never made my own egg noodles, but have watched Mom do so and it is not that big a project, just messy.
I would think that elk would cook well in a crockpot.
Again, something that I know very little about, cooking the wild meats.
Hang in there and keep checking back, I think you will see that this thread will have more information, that we all need, than you will find elsewhere in one spot.
We are all in the same boat.
I just got married last April, and I have cooked elk, deer, and pheasant so far.
Pheasant in the crock pot is awesome. 2 cans of creamed soup (any kind) don't add milk, potatoes (quartered) and carrots(cut same as for a roast of meatloaf). turn on, when the potatoes are done, bird should be as well. They are mostly just a pound smaller then your average chicken.
As for deer and elk. Same as beef, any recipe, just cook them for less time as they have little or no fat in them. I prefer this meat over beef now. Moose is also awesome!
Thank you, I am glad you linked A_D’s page, it is important and has been honed to a workable information site.
I love A_D dearly, but do not ping him, as years ago, I copied his name wrong and got tired of fighting the posting thingey, that wants to tell me that I cannot spell.
A_D, is it possible to shorten your name? Maybe to _Dweller, that I can spell.......
Please do join us, you have many tested ideas and much information that I do not have, as I have not kept up with the learning that I should have.
Welcome to both of you.
bump
Can I laugh with you.
Married less than a year, I should hope that everything you eat, tastes good to you.
Congratulations, be happy, as I am willing to bet both of you have earned it.
And yes, LOL, I do recall that first year, one of Bills customers brought him a leg off a deer, frozen, so I asked a neighbor how to cook it, invited his family to the feast, and it was a nighmare.
Dale had told me to just put the frozen leg in the oven, extra garlic and bacon strips and cook it all day.
He did not tell me that if it had not been cleaned correctly and you could still see hair on it, not to cook it.
China and crystal, rice, sauces, my finest for his brother and sister............and me sick as a dog smelling that stinking thing in the oven.
They did try to eat it and as Bill’s brother went out the front door, he tried to be nice, it was clear that he did not know what half the the dishes were, as several neighbors had suggestions, and I followed all of them........
As Delbert left, he turned and thanked me for inviting him, then said “but I never did find the potatoes”......
How was I to know that no meal was a meal without potatoes on the table.?
Thank you for the bump, do join in the thread, you are welcome here.
First marriage for each of us, so when I am not sure, he usually knows. As for game, if DH did not give it to me, then he must inspect it before I even look at it!
NOTE TO SELF: Don't cook anything with hair on it!
LOL, I knew how to cook, but not deer meat.
So we live and we learn.
It is wonderful that you two found each other and are marching down the paths that you will follow over the coming years.
I was just going to keep reading through and wait until tomorrow to go back to where I left off this afternoon, but this post of yours made me stop.
You're quite right, we are all in the same boat, but not everyone knows how to properly use the oars.
I do believe that threads like this can and will make a difference to folks who otherwise wouldn't think about "set asides" and other forms of frugal living.
Frugal living doesn't mean cheap living, it means SMART living. Shiite happens and crap occurs, and can happen to anyone. I know, it's happening in my house right now.
We may not be able to make the mortgage payment or pay the electric bill, but we are eating well.
We are having a pretty good time.
I will check back soon. I have to sign off for the night.
[This is no longer published, or they have not sent a copy in years]
Seven Ears of Corn Editor: jewell@saw.net
“if ye are prepared, ye shall not fear”
How Old Is Too Old
Storage temperature is the most important variable in determining how old is too old. Sugar should be fine. Lentils should be fine as well as the other beans unless they have been exposed to a lot of heat. Heat makes beans hard and also breaks down the plastic bags. If the plastic bags seem to be weak, they could be emptied into PETE bottles and dry pack them or can them in the #10 cans or mylar bags. If the TVP and bulgur are bad you will be able to smell the rancidity or staleness. The wheat is probably okay unless exposed to too much heat. Overheating will keep the wheat from sprouting and seems to cause some breakdown in the proteins which affect the ability to make good bread. There haven’t been any actual studies on that though. It could be cooked whole and used that way.
Potato Pearl Soup
4 tablespoons butter or margarine 1 and 1/2 tablespoons instant chopped onion (dry)
1 and 1/2 teaspoons salt 1/2 teaspoon celery salt
1/8 teaspoon pepper 4 and 1/2 cups milk
2 and 1/2 cups chicken broth 1 and 1/3 cups instant potato pearls
Heat butter or margarine, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chick broth. (Soup should be consistency of heavy cream? Garnish each serving with paprika and parsley 6 servings (1 cup each)
Make Your Own Cream Of Whatever Soup Mix.
2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon
2 tbsp dried onion flakes 1 tsp basil leaves 1 tsp thyme leaves
1/2 tsp pepper
Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Heat and stir until it thickens. Use as you would the canned product. Makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli.
Storing Hard Cheeses Without Refrigeration
Hard cheeses (such as cheddar, mozzarella, jack) can be stored without refrigeration. (Remember that cheese making began as a way to preserve dairy products long before there was refrigeration.) It only works with hard cheeses, soft and processed cheeses must be refrigerated.
Dip the cheese into a salt-water solution (salty enough that an egg floats), and place it on a rack to dry. On the next day, thoroughly rub the cheese with salt. Do this again on the 3rd day. By this time, a rind should be developing on the cheese. Melt wax in a double boiler (a pan inside another pan with water in the outer pan) and dip the cheese in it, and set it aside to cool on a rack. When the first layer is dry, add a second layer. Wrap it in cheesecloth and continue to apply layers of wax until it is smooth and shiny and entirely encased in several layers of wax. If you don’t have cheesecloth, add a couple extra layers of wax. If mold develops, just cut off the mold and eat the rest.
Dandelion Jelly
I thought, what with our area seeming to be into spring already, that you might like to do something with those pesky dandelions that crowd into your lawn.
1 qt. dandelion flowers 1 qt. Water 1 box Sure-Jell
4 1/2 c. sugar 1 t. lemon juice
Cook the flowers and water for 3 mins. Strain and save juice. Follow directions on Sure-Jell box using dandelion water. Bring to a boil, then add sugar and lemon juice. Process as you would jelly. Yeilds approx. 5 half-pints.
Baked Spaghetti
1 cup chopped onion 1 cup chopped green pepper
1 Tbsp oleo (margarine) 1 Can tomatoes (28 oz) (chopped)
1 can (4oz) mushroom (drained) 1 Can sliced ripe olives, drained
2 teasp dried oregano 12 oz cooked spaghetti (drained)
2 Cups shredded cheddar cheese 1 can cream of mushroom soup
1/4 Cup water 1/4 Cup grated Parmesan cheese
In a large skillet, sauté onion and green pepper in butter til tender. Add tomatoes, Juice and all, mushrooms, olives and oregano. Simmer, uncovered for 10 min. Place half of spaghetti in a greased 13-in X 9-in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 Cup cheddar cheese. Repeat layers. Mix the soup & water until smooth. Pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30-35 min or until heated through. Any leftovers freeze well.
~o~
Lord, Thank You
Lord, thank you for this sink of dirty dishes; we have plenty of Food to eat.
Thank you for this pile of dirty, stinky laundry; we have plenty of nice clothes to wear.
And I would like to thank you, Lord, for those unmade beds; they were so warm and comfortable last night. I know that many have no bed.
My thanks to you, Lord, for this bathroom, complete with all the splattered mess, soggy, grimy towels and dirty lavatory; they are so convenient.
Thank you for this finger-smudged refrigerator that needs defrosting so badly; it has served us faithfully for many years. It is full of cold drinks and enough leftovers for two or three meals.
Thank you, Lord, for this oven that absolutely must be cleaned today; it has baked so many things over the years.
The whole family is grateful for that tall grass that needs mowing, the lawn that needs raking; we all enjoy the yard.
Thank you, Lord, even for that slamming screen door. My kids are healthy and able to run and play.
~0~
“Economic Forecast: It is unlikely there’ll be a reduction in the wages of sin.”
~0~
Store what you eat,
and eat what you store.
~0~
A good site for Prep ideas http://byubroadcasting.org/LivingEssentials/emergency/
~0~
To subscribe: 7EarsOfCorn-subscribe@topica.com
Many a pork recipe works as well.
We put the "remains" of a 140lb buck in the freezer in January. Even our 9 year old loves venison (thank goodness)
We haven't perfected it yet, so it took my husband and I 2 days to get it all cut up and in the freezer. That's better than the 6 days it took us to do the first one we got :)
[2004]
> June 2004 Seven Ears of Corn Editor: jewell@saw.net
>
> “Do not, I solemnly urge you, tie yourselves to the payment of carrying charges that are often exorbitant. Save now and buy later, and you will be much farther ahead. You will spare your-selves high interest and other payments, and the money you save may provide opportunity for you to buy later at substantial cash discounts.” - Ezra Taft Benson - So Shall Ye Reap, p. 217
>
> Recipe for Financial Stability
> By JAM
> Nowadays it is not uncommon for a family to be waist deep in debt; some even deeper. There is hope and you will not have to pay anyone to tell you how to do it.
>
> Sort your credit cards; select the smallest bill and start making, at least, double payments – more if possible. When you have that one paid off, again, select the smallest bill, using the amount that was used to pay the first bill added to this next bill’s payment– add more to each payment if you are able – and work to get it paid off. Continue in this manner until you have all you credit cards paid off.
>
> Now you have them all paid off, but you still need to use a credit card occasionally, okay, use one and only one and pay it off each and every month. Do not let it carry a balance.
>
> I can just hear you saying, “Ya, sure. Works good on paper, but….” But, I can vouch for this method. A number of years ago our family was in deep debt, but once I started using this method the day came when we were completely out of debt.
> ~o~
>
> Some Money Stretchers
>
> Baking Soda = Softens the water; works as a fabric softener; boosts the laundry soap.
>
> Vinegar + dish soap + water = This makes a good cleaning solution for cleaning pet spots on
> the carpet.
>
> Vinegar = mixed in water is a great rinse after shampooing.
>
> Vinegar – in your laundry rinse wataer will help remove soap residue and work as a fabric
> softener.
>
> Dilute = by diluting shampoo and cream rinse you can stretch each item to double; try putting
> them in a spray bottle and you will stretch your shampoo and cream rinse even further.
>
> Vinegar and Baking Soda= these two will foam and make a mild drain cleanser. (This is a
> preventive, not cure) put about a tablespoon of baking soda down your drain; trickle a
> tablespoon of vinigar down after it.
>
> Ammonia water = great for cleaning windows and tile.
>
> Washing Soda – boosts your laundry detergents cleaning power.
> ~o~
>
> Here is a good way to enjoy some of those summer berries.
> BERRY SMOOTHIE
> 2 servings
> 1 cup berries 8 oz. fat-free artificially sweetened blueberry yogurt
> 2 teaspoons sugar 3 cups ice cubes
> Place berries and yogurt in a blender and blend until smooth. Add sugar and ice; blend until thick.
>
> Here is a quick meal for summer rush.
> BEAN BURRITOS
> 6 to 12 Servings
> 3 cups cooked pinto beans, mashed 1 dozen whole wheat flour tortillas
> 1 tablespoon oil 2 small, uncooked jalapeno peppers,
> chopped (or equivalent dehydrated)
> Heat a skillet; add oil and chopped peppers; stir and fry 5-minutes. Add beans and cook them until almost dry; then put 1 to 2 tablespoons of mixture in a tortilla and roll.
> Variation: For a different taste dip the tortilla in hot oil. Then fill with the mixture and roll.
> ~O~
>
> Preparedness/Food/etc.
> All I will say about these site is that they are still there and have some information that might be worth looking at. I am not endorsing any of them, just putting them out here for you to check out and make your own decision about them. Have fun.
>
> http://www.beprepared.com/ Emergency Essentials
>
> http://www.foodstorage.com low price food storage depot – June 2004 coming soon
>
> www.nursehealer.com Preparedness and survival
>
> Camping Tips: http://members.aol.com/frugally4u/campingtips.html sounds interesting
>
> FEMA: http://www.fema.gov/ This one is full of all sorts of things.
>
> Food Storage Recipes:
>
> http://waltonfeed.com/grain/cookin/ This one looks good
>
> http://www.americanbean.org/ looks interesting
>
> http://www2.state.id.us/bean/ - lots of information about beans!
>
> Weekly Preparedness tips:
>
> http://www.beprepared.com/Insight/insight.html
>
> Water Purification and Storage:
>
> http://www.beprepared.com/Articles/emergwater.html
>
> That is it until next month. Keep safe and be prepared.
A few posts back, someone wondered about making soap and laundry detergent:
Liquid Laundry Detergents
Recipe #1
3 Pints Water
1/3 Bar Fels Naptha Soap, Grated
1/2 Cup Washing Soda
1/2 Cup Borax
2 Gallon Bucket
1 Quart Hot Water
Hot Water
Mix Fels Naptha soap in a saucepan with 3 pints of water, and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add 1 Quart Hot Water to 2 Gallon Bucket. Add soap mixture, and mix well. Fill bucket with hot water, and mix well. Set aside for 24 hours, or until mixture thickens. Use 1/2 cup of mixture per load.
Recipe #2
1 Cup Grated Fels Naptha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
2 Tablespoons Glycerin
2 Gallons Water (NOTE: This recipe originally called for 2 Cups Water)
Mix all three ingredients together. Add glycerin and water.
Use 1/2 - 3/4 cup per load. Best when used with cold or warm water.
Recipe #3
Water
1 Bar Fels Naptha Soap, Grated
5 Gallon Bucket
1 Cup Washing Soda
4 1/2 Gallons Water
Place grated soap in a small saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water, and add soap. Stir to combine. Add 1 cup washing soda and mix well. As it cools it will thicken. May be used immediately. Use 1-2 cups per load.
Powdered Laundry Detergent
1 Cup Grated Fels Naptha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
For light load, use 1 tablespoon.
For heavy or heavily soiled load, use 2 tablespoons.
TIPS
• Liquid detergent can also be used as a pretreater for stains.
• Ivory Soap, Deodorant Soap, and Beauty Bars can be substituted for the Fels Naptha Soap.
• Essential Oils can be added to soap for fragrance.
• More Homemade Laundry Detergent Tips or More General Laundry Tips
WHERE TO FIND INGREDIENTS
Fels-Naptha® Laundry Soap Bar: Made by the Dial Soap Company, so any store that carries Dial should be able to get it for you. If they carry it, it will be found in the bar soap or laundry soap aisle at your regular supermarket. It is usually on the bottom shelf. If you can’t find it in your area, try Ivory Soap instead.
Super Washing Soda: Washing Soda can be found on the laundry detergent aisle of your supermarket. It comes in a 55-ounce yellow box. Baking soda SHOULD NOT be used in place of washing soda. They are completely different products, although they are both made by Arm & Hammer.
Borax: One brand name is 20 Mule Team® Borax. It is also found on the laundry detergent aisle.
All of the above are now available online at SoapsGoneBuy.com!
[2004, another that ceased to publish]
~*~ BLUEBERRY PIES ~*~
When fresh blueberries are in season, go ahead and indulge yourself,
and the
other dessert
lovers in your circle, with a freshly baked pie. Borrowing a few tricks
from
clever cooks, these
recipes trim kitchen prep time without shortchanging old-fashioned
homemade
flavor. Here’s a
little bonus to enjoy with every slice of blueberry pie: Bite for bite,
blueberries deliver more
disease - fighting antioxidant power than 40 other fresh fruits and
vegetables.
Blueberry Lattice Pie
Peeking through an easy-to-make lattice crust, glistening blueberries
invite
pie fanciers to take a bite.
2 (9-inch) frozen pie shells, thawed to room temperature
3 cups fresh blueberries
1/2 cup sugar
2-1/2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon grated lemon peel
1 egg yolk
In a medium-sized saucepan, combine 1 cup of the blueberries, the
sugar,
cornstarch and 2 tablespoons
water. Bring to a boil; cook and stir until mixture thickens and is
clear.
Stir in butter; cool for 5 minutes.
Stir in the remaining 2 cups blueberries and the peel; cool. Preheat
oven to
400*. Pour cooled filling into
one pie shell. Lay the remaining pie shell on a waxed paper; cut seven
3/4-inch wide strips; arrange in a
criss-cross pattern on top of blueberries, pressing ends into the edges
of
the bottom crust. Combine
egg yolk with 1 tablespoon water. Brush top crust with egg mixture.
Place
pie on a cookie sheet. Bake
in the bottom third of the oven until crust is golden and filling
gently
bubbles, about 30 minutes. Cool on
a rack; serve warm.
Yield: 8 portions.
Per portion:
336 calories, 4 g protein, 17 g fat, 43 g carbohydrate
~*~
Blueberry Cream Pie
No need to turn on your oven when you make this wonderful pie, with its
airy
filling and juicy blueberry topping.
4 ounces low-fat cream cheese, from an 8-ounce package, softened
1/2 cup low-fat sour cream
1/4 cup sugar
1-1/2 cups nondairy whipped topping, from an 8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided
In a medium, with an electric mixer, beat cream cheese, sour cream and
sugar
until well blended. Fold in
whipped topping. Spoon half of the mixture into the pie crust; top with
1
cup of the blueberries. Spread
remaining cheese mixture over the blueberries. Scatter the remaining 1
cup
blueberries on top. Cover
with plastic wrap, refrigerate until set, about 5 hours.
Yield: 6 portions.
Per portion:
338 calories, 4 g protein, 17 g fat, 41 g carbohydrate
~*~
Spiced Blueberry Crumble Pie
Try this lighter version of the traditional crumb pie, which dispenses
with
the bottom crust but
keeps all the blueberries.
4 cups fresh or frozen, thawed blueberries
1/2 cup sugar, divided
9 tablespoons flour, divided
1/4 cup quick-cooking oats
1/4 cup walnuts, chopped
2 teaspoons pumpkin pie spice*
5 tablespoons butter, cut in small pieces
Preheat oven to 375*. In a 9-inch pie plate, toss blueberries with 1/4
cup
of the sugar and 1 tablespoon
of the flour; spread evenly in pie plate. In a medium bowl, combine
remaining 8 tablespoons (1/2 cup) flour,
the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using
a
pastry blender or two knives, cut
in butter until moist crumbs form. With your fingers, press together
crumbs
to make large chunks; place on
top of blueberries. Bake in top third of oven until topping is browned,
about 20 minutes; cool on a rack.
Yield: 6 portions.
* To make your own blend, combine 1-1/4 teaspoon each ground cinnamon
with
1/4 teaspoon each
ground ginger, ground nutmeg and ground allspice.
Per portion:
293 calories, 3 g protein, 13 g fat, 43 g carbohydrate
~*~
Blueberry Cheesecake Pie
Baked in a pie plate, this luscious blueberry-orange cheesecake whips
up
quickly in
a blender and is unusually low in fat.
1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Preheat oven to 350*. In a small bowl, combine graham cracker crumbs
and 2
tablespoons of the honey;
transfer to a 9-inch pie plate. With the back of a spoon, press mixture
onto
bottom and halfway up sides
of pie plate. In a food processor container, place yogurt, cream
cheese,
cottage cheese and cornstarch.
Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour
about half of the cheese mixture
onto the crust. Top with 1/2 cup of the blueberries. Cover with
remaining
cheese mixture. Bake until firm,
about 35 minutes; cool on a wire rack. In a microwaveable dish,
microwave
the remaining 1 tablespoon
honey just until liquefied, about 15 seconds. Add remaining 1-1/2 cup
blueberries; toss to coat. Top pie
with berries. Loosely cover pie; refrigerate until firm, about 3 hours.
Yield: 6 portions.
Per portion:
272 calories, 10 g protein, 8 g fat, 40 g carbohydrate
For more blueberry info visit:
http://www.blueberry.org
Printable version of this article and recipes:
http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2609
_________________________________
~*~*~*~*~*~
http://www.fromthehomefront.com
~*~*~*~*~*~
__________________________________
Search our Virtual Cookbook for recipes!
The easiest to the completely gourmet,
The quickest to the slow cooker -
What are you in the mood for?
http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=2084
_______________________________________________
RECOMMENDED READING
The Wild Berry Book : Romance, Recipes, & Remedies (Camp and Cottage)
by Kate Letcher Lyle
“Having been a berry lover and berry picker since a young girl, I found
this to be a very lovely and interesting book. Lovely for the beautiful
pictures of so many berries. Interesting for the variety of berries
pictured and described. There are so many berries I’ve seen and
wondered
about, not daring to pick and eat, or being aware they are edible, not
knowing how they are to be eaten. Now I have a reference. The book is
a feast for the eyes with lots of useful information.~ Kathy Penn
http://www.amazon.com/exec/obidos/ASIN/155971221X/practicalkitchen
_______________________________________________
KITCHEN TIP
Stressless Chicken Skin Removal
Simply use a piece of paper towel to pull the skin from
raw chicken parts. Not only saves money (because skinless
chicken is more expensive), but saves your family from all
those fat calories, also.
~*~
For more wonderful household tips visit
http://www.practicalkitchen.com/cgi-bin/tips.cgi
_______________________________________
DIABETIC RECIPE
Egg Rolls
Sweet and Sour Sauce (recipe follows)
Nonstick cooking spray
3 green onions, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground ginger
1/2 pound boneless skinless chicken breasts,
cooked and finely chopped
2 cups bean sprouts, rinsed and drained
1/2 cup shredded carrots
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon black pepper
8 egg roll wrappers
2 teaspoons vegetable oil
Prepare Sweet and Sour Sauce. Spray large nonstick skillet with cooking
spray. Heat over medium-high
heat until hot. Add onions, garlic and ginger. Cook and stir 1 minute.
Add
chicken, bean sprouts and carrots.
Cook and stir 2 minutes. Stir in soy sauce and pepper. Cook and stir 1
minute. Remove skillet from heat. Let
mixture stand 10 minutes or until cool enough to handle. Brush edges of
egg
roll wrappers with water. Spoon
filling evenly down centers of wrappers. Fold ends over fillings; roll
up
jelly-roll fashion. Heat oil in another
large nonstick skillet over medium heat until hot. Add rolls. Cook 3 to
5
minutes or until golden brown,
turning occasionally. Serve hot with Sweet and Sour Sauce.
Nutrients per Serving:
Calories 335
% calories from fat 13%
Total Fat 5 g
Sat. Fat 1 g
Protein 25 g
Carbohydrates 62 g
Cholesterol 48 mg
Sodium 465 mg
Dietary Fiber 5 g
Dietary exchanges:
1 Starch
2 Meat
2 Vegetable
Makes 4 servings.
Sweet and Sour Sauce
Makes about 1-1/2 cups (4 servings)
4 teaspoons cornstarch
1 cup water
1/2 cup sugar
1/2 cup white vinegar
1/4 cup tomato paste
Combine all ingredients in small saucepan. Bring to a boil over high
heat,
stirring constantly. Boil 1 minute, stirring constantly. Cool.
Printable version:
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:974829808-14076.txt
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LOW FAT
Creamy Cole Slaw
4 cups thinly sliced green cabbage
2 tbsp. cider vinegar
1/4 cup apple juice
1/2 cup nonfat plain yogurt
freshly ground white pepper
Crisp the sliced cabbage in ice water for 15 minutes. Drain thoroughly.
In a
large mixing bowl,
combine the vinegar, apple juice, yogurt, and pepper. Stir well and
refrigerate for 2 hours to
combine flavors. Add the cabbage and toss well to combine. NOTE:
Although
the recipe
doesn’t call for carrots, I have added a handful or so of the
matchstick-sliced carrots for
variety in the past.
Printable version:
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:950552775-4986.txt
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COOKING FOR TWO
Chicken Soup
2 cups chicken stock
1/4 cup cooked chicken, chopped
1 tablespoon diced pimiento
2 tablespoons uncooked rice
salt
pepper
Heat the chicken stock to a boil. Add chopped chicken, pimiento and
rice.
Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes. Season with salt and
pepper
to taste.
Printable version:
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:1010063313-11063.txt
~*~*~*~*~*~*~*~*~*~
Share your favorite Cooking For Two recipe!
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?submit
~*~*~*~*~*~*~*~*~*~
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ON THE SIDE
Curry Rice
1 Tblsp minced onion
2 Tblsp butter or margarine
1/2 to 1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
3 cups hot cooked rice
1/4 cup toasted slivered almonds*
1/4 cup chopped pimento stuffed or pitted ripe olives
In small skillet, cook and stir onion in butter until onion is tender.
Stir
in curry powder, salt
and pepper. Mix into hot rice. Sprinkle almonds and olives over rice.
Serves 6.
* To toast almonds, place on baking sheet; toast in 350 degree oven for
10
minutes.
Printable version:
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:950453344-31520.txt
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TIME FOR DESSERT
My Mother’s Brownies
2 ounces baking chocolate,
1/2 cup shortening,
2 cups sugar,
4 eggs,
1/4 teaspoon salt,
1 cup flour,
1 cup nuts,
1 tablespoon vanilla
Melt chocolate and shortening over hot water. Allow to cool. Mix in
remaining ingredients.
Bake in greased 9-inch square pan for 45 minutes to 1 hour. Test for
doneness with knife.
Allow to cool completely before cutting into squares.
Printable version:
http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:1013905230-8224.txt
_______________________________________________
marinate, marinate, marinate :)
I can't claim the same first marriage as defconw, but I can claim a similarity in husbands :)
I was in the process of divorcing a man who couldn't even boil water when I met the absolute love of my life. Not only can he cook, but he's like me in that he enjoys experimenting in the kitchen!!!! 20 years later we are still having a blast together, not only in the bedroom, but in the kitchen, in the garden, on the fishing pier, on the shooting range, and everywhere in between.
July 2004 Seven Ears of Corn Editor: jewell@saw.net
“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. Depending on where members live, those basics might include water, wheat or other grains, legumes, salt, honey or sugar, powdered milk, and cooking oil. When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day...Families who do not have the resources to acquire a year’s supply can begin their storage by obtaining supplies to last for a few months...Through careful planning, most Church members can, over time, establish both a financial reserve and a year’s supply of essentials.” (First Presidency letter sent Jan. 20,2002)
~o~
A Way To Rotate Your Food Storage
By JAM
Here is a good way of knowing how old a food storage item is at a glance.
First buy a few packages of identical stickers – these could be stars, animals, flags, fish, you get the idea – then tag everything in your food storage with a sticker.
Each January select stickers of a different theme or design; as you purchase new items place this year’s sticker on (just as you pull them from the grocery sack and before placing on the shelf). You might want to keep a package of this year’s stickers in the area where you keep your food storage as well as where you unload your groceries.
In a convenient place post a guide (just a 4x6 note card) with the different stickers and the associated year listed.
~o~
Using The Produce From Your Garden
Even if you have to buy your fresh vegetables from the store instead of gathering them from your garden; here are a few recipes to use up some of that fresh produce.
Horseradish Carrots
4 1/2 cups sliced carrots 1/2 cup mayonnaise
2 tbsp. Chopped onion 2 tbsp. Horseradish
1/4 tsp. Salt Dash of pepper
1/2 cup saltine crackers, crushed coarsely 2 tbsp. Butter
Cook carrots until softened, drain. Place in 2-qt. casserole dish; combine mayonnaise, onion, horseradish, salt and pepper; spoon over carrots. Mix crushed crackers with soft butter and sprinkle over the top. Bake uncovered at 350 degrees for 30 minutes.
Depression Era Corn Cob Jelly
This jelly is very similar in flavor and color to apple jelly, with a honey overtone. During the depression families might have sold their apples, if they had any, and since corncobs were plentiful, after the kernels were used...this recipe was developed. Waste not, Want not.
Chocolate Zucchini Cake
2 cups finely chopped zucchini 1/2-cup margarine
1/2 cup vegetable oil 1 3/4 cup sugar
2 egg eggs 1 tsp Vanilla
1/2 Cup milk 1 tsp Lemon Juice
2 1/2 Cups Flour 6 Tablespoons cocoa
1/2 tsp baking powder 1 tsp cinnamon
1 cup chocolate chips brown sugar
Preheat oven to 325 degrees. Grease and flour 9x13 pan. Cream margarine, oil and sugar together. Add egg, vanilla, milk and lemon juice. Beat well. Add dry ingredients, mix well. Add zucchini, mix well, and pour into pan. Sprinkle top of cake with chocolate chips and brown sugar. Bake 40 to 45 minutes, till wooden toothpick comes out clean. No frosting is needed.
Depression Era Corn Cob Jelly
This jelly is very similar in flavor and color to apple jelly, with a honey overtone. During the depression families might have sold their apples, if they had any, and since corncobs were plentiful, after the kernels were used...this recipe was developed. Waste not, Want not.
Corn Cob Jelly
12 sweet corn cobs 4 C. water
4 C. sugar l box fruit pectin
Bring water with cobs, to a boil; boil for l0 minutes. Measure 3 c. liquid and strain through a cheesecloth. Pour strained fluid into a large saucepan; add pectin. Bring to rolling boil. Add sugar; return to a boil. Simmer 3 minutes., then skim. Add food coloring, if desired. Pour into scalded jars and seal. Jelly will be clear and taste like apple-honey.
February 2005 Seven Ears of Corn Editor: jewell@saw.net
“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat.” - The First Presidency
On Being Prepared
“Provident living—enjoying the present while providing for the future—is the opposite of crisis management. The goal is for each person and family to build a foundation of preparedness in the following six areas: literacy and education, career development, financial and resource management, home production and storage, social-emotional and spiritual strength, and physical health.” - Gospel topics: welfare, self-reliance
The goal of Literacy and education should be a life long goal. We should attempt to learn something new every day, even if it is just a fact from the news report.
The goal of Career development should, also, be a ongoing thing. Read journals and magazines that are aimed at your profession; take a night course or a course on the internet.
The goal of financial and resource management may be difficult to start with, but as you pay off outstanding debts you will have more money to pay off the next bill. Soon you will have the bills caught up and then you will have extra to put in a saving account.
The goal of home production and storage is nothing more than growing a garden (if you have room), canning, freezing or dehydrating food items. If you don’t have a garden, then watch the season peak sales. You may purchase storage items from the Bishops Store house.
The goal of social-emotional and spiritual strength is easily met by attending your meetings; studying your scriptures; reading the Ensign and other Church publications; Praying often – alone and with your family.
The goal of physical health can be tackled by getting up and walking more often; Go foa long walks; run in place; take the stairs instead of the elevator; park at the far end of the parking lot.
Okay, that is the basics. What I will concentrate on now will be the food end. The basics are grains, (wheat, rice, corn, rolled oats, spaghetti); Legumes (dry beans, peas, lentils); Powdered Milk; Honey or sugar; Cooking oil; Salt; 2 weeks supply of water.
This issue will be on Wheat recipes I have located.
How To Pre-Soak Wheat Berries: Rinse wheat berries and place in medium bowl. Add enough water to cover by a few inches. Let stand at room temperature for 8 to 10 hours. Drain, then use as directed in recipe.
Rice Pilaf
2 tablespoons oil 1 onion — minced
2 carrots — finely diced 1 stalk celery — finely diced
1 cup wheat berries 1 cup brown rice or white rice
1/2 cup wild rice or white rice 4 1/2 cups vegetable broth or water
1/2 tablespoon salt
Heat oil in a 2-quart saucepan over medium heat. Stir in onions, carrots, and celery, and cook until softened but not browned. Add wheat berries, brown rice, wild rice, vegetable broth, and salt. Stir to combine. Cover and cook for 40 minutes over medium to low heat.
Curried Coconut Shrimp with Wheat Berries
Prep Time: 20 min Total Time: 1 hr 35 min
4 servings
1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp. Sugar 1-1/2 Tbsp. curry powder
1-1/2 Tbsp. curry powder 1 tsp. salt
1/4 tsp. ground red pepper 1 lb. large shrimp, peeled, deveined
3 Tbsp. olive oil, divided 1 medium onion, chopped
1 clove garlic, minced 13.5 oz. can lite coconut milk
1-1/2 Tbsp. lime juice 1/2 cup toasted flake Coconut
PLACE wheat berries in medium saucepan. Add 6 cups cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink (if you are using canned shrimp you should skip the last part about cooking in oil). Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.
Brown Rice & Wheat Berries
Serves 4
2 1/4 cups water 1/3 cup wheat berries
1/3 cup brown rice 1 Tbs liquid — for sautéing
1/4 cup scallions – chopped 1/4 tsp salt
1/8 tsp pepper
In 2qt pan, boil water. Add berries, return to boil. Reduce heat; simmer, covered, 1 hour. Stir in brown rice. Cover; simmer 50 minutes longer. 5 minutes before rice is finished, sauté scallion until softened. Combine with rice and wheat mixture, along with spices.
Wheat Berry Breakfast
This is just a generalized recipe, but with a bit of trial I am sure you will work out how you like it.
Wheat Berries Maple or Table Syrup Salt to taste
Wash wheat berries, cover with 1.5 times water. Soak for 24 hours. Drain, place in pan with 1.5 times water. Bring to boil and simmer for approximately 1 hour until berries are “toothsome.” Serve warm with maple or table syrup and salt to taste.
That is it until next month.
Keep safe and be prepared.
God answers KNEE mail
God answers KNEE mail
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