Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://groups.yahoo.com/group/2golunchandinnerecipes/message/248
Slow Cookers Italian Herb Beef
Prep Time:15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Makes 10 servings.
Ingredients:
2 1/2 to 3 pounds chuck pot roast, trimmed
1/2 cup chopped onion
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup water or red wine
Directions:
1. Place roast and onion in slow cooker.
2. Mix Seasoning, tomatoes and water until blended. Pour over
roast. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove roast to serving
platter. Stir sauce before serving. Serve with hot cooked noodles
or pasta, if desired.
IMPORTANT: For best results, do not remove cover during cooking.
From the following website: www.mccormick.com (see links section
on group)
©2006 McCormick & Co., Inc. All Rights Reserved.
Granny note:
This recipe is a good one, I follow it and have for years, except that I use the Walmart “Italian Seasoning “ and have bulk dry Rosemary that I use in almost everything.
If I don’t use the tomatoes, then I use a can of cheap beer.
And Garlic powder.
The Walmart seasoning was priced at 50 cents a bottle and is as good as the fancy names, to my taste.
granny
http://groups.yahoo.com/group/2golunchandinnerecipes/message/244
Apple Peanut Butter Crisp [Microwave]
Recipe from jif.com
Ingredients
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 3 tablespoons Jif Peanut Butter
• 3 tablespoons butter or margarine
• 5 or 6 cooking apples, peeled, cored, and sliced
• Light cream or vanilla ice cream (optional)
Directions
• In small bowl, stir together flour, oats, brown sugar and salt.
• Add in Jif and butter or margarine till mixture resembles coarse
crumbs. Set aside.
• Place apples in greased 9 x 1 1/2-inch round microwave baking
dish.
• Sprinkle Jif mixture evenly over the apples.
• Microwave 14 to 16 minutes, turning dish 1/4 turn after 7
minutes.
• Serve warm or cool with cream or ice cream.
• Makes 6 to 8 servings
http://groups.yahoo.com/group/2golunchandinnerecipes/message/342
Veggie Buns
Category: Basic Bread and Rolls
24 Rhodes™ Dinner Rolls, thawed to room temperature
1 cup shredded cheddar cheese
1/3 cup diced fresh mushrooms
1/3 cup diced fresh broccoli
1/3 cup diced red pepper
1/3 cup diced yellow pepper
1 tablespoon chopped green onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Combine 2 rolls together and flatten into a 5-inch circle. Repeat
with remaining rolls. In a bowl combine the cheese, vegetaables,
garlic, salt and pepper. Divide vegetable mixture into 12 equal
portions and place in center of each dough circle. Pull edges of
dough up around vegetable mixture. With your hands, knead the
vegetable mixture into the dough while forming a round bun. Place
buns on a large sprayed baking sheet. Cover with sprayed plastic
wrap and let rise 45-60 minutes. Remove wrap and bake at 350°F 30-35
minutes or until golden brown.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/314
Great Pasta Recipe! I made this for the first time last night, I
omitted the bell peppers, but used everything else that it called
for. The longer it chills, the better it is!! Melissa
Ranch Picnic Pasta Salad #55840
recipe by Shawn C
This recipe makes A LOT so save it for a large gathering, pot luck
or cook out. It is light and refreshing and goes well with
everything from burgers, steaks to grilled chicken or just eaten
alone. I personally like using the lighter angel hair instead of
thicker pastas. Enjoy!
10-16 servings
20 minutes 10 mins prep
1 package angel hair pasta (break in half) or tri-color spiral
pasta
4 firm ripe seeded diced tomatoes
1 (2 1/4 ounce) can sliced black olives, drained
2 medium cucumbers, peeled pulp removed and diced
1 small onion, finely diced
1 small green bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
3 packages hidden valley ranch dressing mix
1 package Italian salad dressing mix (prepared as directed on
package only using half the oil called for)
1/2 cup olive oil
1/3 cup red wine vinegar
Cook pasta according to package directions.
Prepare italian dressing mix according to directions (but using
about 1/2 the oil called for).
Mix Ranch dressing with vinegar and oil.
Drain pasta well and rinse with cold water, drain well again.
Place all ingredients into large bowl and toss well.
Refrigerate 12 hours.
Toss before serving.
**Can use 1/2 of a green, yellow, and orange bell pepper to add more
color.
You can add other raw hard vegetables such as jullianne carrots,
blanched asparagus, sliced radish, anything you like.
© 1999-2006 Recipezaar. All Rights Reserved.
http://www.recipezaar.com
http://groups.yahoo.com/group/2golunchandinnerecipes/message/316
Jambalaya
Recipe courtesy Paula Deen
Ingredients
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
Instructions
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and
smoked
sausage. Bring mixture to a boil over medium-high head. Cover,
reduce heat and let simmer for 20
minutes. Add shrimp and cook for an additional 5 to 7 minutes, or
until shrimp are pink.
Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme,
garlic powder, black pepper,
cayenne pepper, salt, and bay leaf. Pour into cellophane bag.
Store in an air-tight container.
Im not a big fan of shrimp, but I watched Paula Deens show today on
Food Network
and this recipe looked really easy to make!
Melissa
http://groups.yahoo.com/group/2golunchandinnerecipes/message/387
Pepper Steak
2 pounds beef sirloin — cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers — roughly chopped
1 can stewed tomatoes — (14.5 ounce) with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In
a large skillet over medium heat, heat the vegetable oil
and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix
in cornstarch until dissolved. Pour into the slow cooker
with meat. Add onion, green pepper, stewed tomatoes,
soy sauce, sugar and salt.
Cover and cook on high for 3 to 4 hours, or on low for
6 to 8 hours.
John Havel, Editor
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 2477 Calories; 172g Fat (63.0%
calories from fat); 174g Protein; 53g Carbohydrate; 9g Dietary Fiber;
578mg Cholesterol; 7112mg Sodium. Exchanges: 1/2 Grain(Starch) ; 23
Lean Meat; 8 Vegetable; 19 Fat.
I love this recipe in the fall time, don’t know why, but I do. I hope you will enjoy this also. Hugs, NIta
Maple Pudding Cake
1 ½ C. Flour
3/4 C. Sugar
2 tsp baking powder
1/4 tsp salt
3/4 C. Milk
1 ½ C PURE maple Syrup ** Must be pure maple syrup
3/4 C. Water
2 tbsp butter
Combine flour, sugar, baking powder and salt, stir with milk. Spread mixture in a greased 9x9 pan; set aside
In a medium saucepan, blend together remaining ingredients: Heat and stir until butter is melted. Pour over flowr mixture; bake at 350 for 45 min
http://groups.yahoo.com/group/2golunchandinnerecipes/message/376
Yellow Squash Puffs
1 c. yellow squash, cooked and mashed
1 egg, beaten
1/3 c. flour
1/3 c. cornmeal
1 t. baking powder
1/2 t. salt
1 med. onion, grated
veg.oil
combine squash & egg stir well
combine flour, cornmeal, baking powder and salt, stir well
add squash miture and onion to above ingredients; stir until blended
drop by tablespoon into hot oil
cook until golden brown, turning once
drain on paper
I think maybe this is from Paula Deen
http://groups.yahoo.com/group/2golunchandinnerecipes/message/367
http://groups.yahoo.com/group/2golunchandinnerecipes/message/365
http://groups.yahoo.com/group/2golunchandinnerecipes/message/365
BROCCOLI APPLE SALAD
INGREDIENTS:
-2 cups Broccoli florets
-1 large Red apple, chopped
-1/2 cup Vanilla yogurt
-1/4 cup Chopped walnuts (optional)
-1/4 cup Raisins
-1 Tbsp Chopped onion
DIRECTIONS:
In a medium bowl, combine all ingredients.
Cover and refrigerate until serving.
ENJOY!
http://groups.yahoo.com/group/2golunchandinnerecipes/message/363
Cheesy Brat Stew for the Slow Cooker
This is a delicious stew! Easy to make and wonderful to eat. Great for
those chilly days watching football games.
Servings: 6
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
Place the bratwurst, potatoes, minced onion, green beans, red pepper,
Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and
cook on medium for 3 hours, or until potatoes are fork-tender.
http://groups.yahoo.com/group/2golunchandinnerecipes/message/361
Slow Cooker Chicken and Dumplings
This is an easy slow cooker recipe that cooks while you are at work!
It is wonderful on a cold, snowy day. I have four children who are
picky eaters, and they LOVE this! Enjoy!
Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill
with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before
serving, place the torn biscuit dough in the slow cooker. Cook until
the dough is no longer raw in the center.
How to Avoid Genetically Modified Foods
Posted by: “Douglas
Date: Sun Jun 1, 2008 8:35 pm ((PDT))
Source:
http://www.wikihow.com/index.php?title=Avoid-Genetically-Modified-Foods&printable=yes
How to Avoid Genetically Modified Foods
Whether genetically modified (GM) foods are beneficial or harmful is
still
controversial, but some people would prefer to avoid them until the
evidence
is clear. Most foods we eat may contain ingredients derived from
genetically
modified organisms (GMOs)—everything from baby formula and food to our
dairy to even our meat. If you live in Europe, avoiding GM foods is
easier
since laws require labeling. However in the US and Canada food
manufacturers
are not required to label if their food is genetically modified or not.
As
such, here are some guidelines for steering clear of GM foods in your
diet,
if that is your choice.
Steps
1.. Become familiar with the most common applications of genetic
modification. These are the products (and their derivatives) that are
most
likely to be genetically modified:
a.. Soybeans - Gene taken from bacteria (Agrobacterium sp. strain
CP4)
and inserted into soybeans to make them more resistant to
herbicides.[1] See
How to Live With a Soy Allergy for more information on avoiding soy
products.
b.. Corn - Gene from the lepidoptera pathogen microorganism
Bacillus
thuringiensis inserted into corn genome to produce the Bt toxin, which
poisons insect pests.[2] May be present in high fructose corn syrup
which is
prevalent in a wide variety of foods in America.
c.. Rapeseed/Canola - Gene added/transferred to make crop more
resistant
to pesticides
d.. Sugar cane - Gene added/transferred to make crop more resistant
to
pesticides
e.. Rice - Genetically modified to resist herbicides; not currently
available for human consumption, but trace amounts of one GM
long-grained
variety (LLRICE601) may have entered the food supply in the USA and
Europe.[3]More recently, golden rice, a different strain of rice has
been
engineered to produce significantly higher levels of beta carotene,
which
the body uses to procduce vitamin A. Golden rice is still undergoing
testing
to determine if it is safe for human consumption.[4]
f.. Cotton - Used for making cottonseed oil.
g.. Dairy - Cows injected with GE hormone rBGH/rBST; possibly fed
GM
grains and hay.
2.. Buy food labeled 100% organic. The US and Canadian governments do
not
allow manufacturers to label something 100% organic if that food has
been
genetically modified or been fed genetically modified feed. However,
you may
find that organic food is more expensive and different in appearance
from
conventional products. Also, just because something says “organic” on
it
does not mean that it does not contain GMs. In fact, it can still
contain up
to 30% GMs, so be sure the labels say 100% organic.
a.. This applies to eggs, as well. Eggs labeled “free-range”,
“natural”,
or “cage-free” are not necessarily GE-free; look for eggs to be 100%
organic.[5]
3.. Recognize fruit and vegetable label numbers. The code on that
little
sticker is quite meaningful. If it is a 4-digit number, then the food
it
‘normal’, while a 5-digit number beginning with an 8 is GM, while a
5-digit
number beginning with a 9 is organic.[6] Sometimes a market will
mislabel a
bin of food as organic, or not, but the sticker code doesn’t lie.
4.. Purchase beef that is 100% grass-fed. Most cattle in the U.S. are
grass-fed, but spend the last portion of their lives in feedlots where
they
may be given GM grain, the purpose of which is to increase
intramuscular fat
and marbling. If you’re looking to stay away from GMOs, make sure the
cattle
were 100% grass-fed or pasture-fed (sometimes referred to as
grass-finished
or pasture-finished). The same applies to meat from other herbivores
such as
sheep. There is also the slight possibility that the animals were fed
GM
alfalfa, although this is less likely if you buy meat locally. With
non-ruminants like pigs and poultry that cannot be 100% grass-fed, it’s
better to look for meat that is 100% organic.
5..
Seek products that are specifically labeled as non-GM or GMO-free.
However, it is rare to find products labeled as such. You can also
research
websites that list companies and foods that do not use genetically
modified
foods, [7], but be aware that information is often incomplete and
conflicting interests may not be declared.
6.. Shop locally. Although more than half of all GM foods are
produced in
the US,[8] most of it comes from large, industrial farms. By shopping
at
farmers’ markets, signing up for a subscription from a local Community
Supported Agriculture (CSA) farm, or patronizing a local co-op, you may
be
able to avoid GM products and possibly save money at the same time.
a.. More and more small farms are offering grains and meat directly
to
customers, in addition to the usual fare (vegetables, fruit, herbs).
b..
Shopping locally may also give you the opportunity to speak to the
farmer and find out how he or she feels about GMOs and whether or not
they
use them in their own operation.
7.. Buy whole foods. Favor foods that you can cook and prepare
yourself,
rather than foods that are processed or prepared (e.g. anything that
comes
in a box or a bag, including fast food). What you lose in convenience,
you
may recover in money saved and satisfaction gained, as well as
increased
peace of mind. Try cooking a meal from scratch once or twice a
week—you may
enjoy it and decide to do it more often.
[edit] Tips
a.. If you have the land, time, and resources, grow your own food. As
long
as you make sure you’re not buying GM seeds, and aren’t near any GM
plants
which could cross-pollinate, you’ll know for sure that the food which
comes
from your garden is not genetically modified.
b.. At chain and non-chain restaurants, you can ask which, if any, of
their foods contain GMs, but the wait and kitchen staff are not likely
to
know.
c.. Producers who label their food GM-free aren’t making any health
claims
regarding the product.
[edit] Related wikiHows
a.. How to Avoid High Fructose Corn Syrup
b.. How to Get Started in the Slow Food Movement
c.. How to Choose the Most Important Organic Foods
d.. How to Save Money at a Farmers’ Market
[edit] Sources and Citations
1.. ? http://en.wikipedia.org/wiki/Soybean#Genetic_modification
2.. ? http://en.wikipedia.org/wiki/Transgenic_maize#Bt_corn
3.. ? http://www.cfsan.fda.gov/~lrd/biorice.html
4.. ? http://news.bbc.co.uk/1/hi/sci/tech/4386933.stm
5.. ? http://www.truefoodnow.org/documents/guide%208_11%20layout.pdf
6.. ?
http://missourifamilies.org/features/nutritionarticles/nut76.htm
7.. ? http://www.truefoodnow.org/documents/guide%208_11%20layout.pdf
8.. ?
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
FROM:
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Posted by: “oldmanfromnh”
Date: Mon Jun 2, 2008 3:44 pm ((PDT))
ALL NATURAL RECIPES
NEW ENGLAND MAYONNAISE
1 egg
2 tablespoons honey
1 teaspoon sea salt
1 teaspoon vinegar
1 teaspoon mustard
(substitute mustard spread)
6 teaspoons lemon juice
1 1/2 cups vegetable oil
l/4 teaspoon pepper
Place all ingredients (reserve 1 cup of oil) into mixer bowl or
blender container. Mix or blend at high speed. Slowly add remaining
oil. If mixture doesn’t want to thicken, add more lemon juice.
Reconstituted lemon juice gives more consistent results. Old, opened
reconstituted lemon juice often will not work. If mixing by hand,
place total contents into bowl, must continuously beat until
thickened.
If using a blender place all ingredients in container with only 1/2
cup of oil. Start blending. Should thicken quickly. Then add a very
fine stream of oil from container. When mixture `gulps’ this is all
oil it will take. With this method no need to measure oil.
APPLE CRISP
1/3 cup honey
1 cup rolled oats
1/3 cup soft butter
3/4 teaspoon cinnemon
1/2 cup oat flour *
3/4 teaspoon nutmeg
4 large sliced, peeled apples
* Blender grind rolled oats
Cream honey and butter. Add dry ingredients and blend until crumbly.
Spread mixture over apples and bake at 350 degrees F. 30-35 minutes.
Serve warm with whipped cream.
(If eliminating sugars from diet, cream can be used in moderation. It
is the sugars that convert into body fat.)
CHICKEN CASSEROLE WITH APPLES AND CHEESE
5 tablespoons butter
1/4 teaspoon pepper
3 medium cooking apples
cored & sliced (3 cups)
1 cup shredded swiss cheese
1/2 cup grated parmesan cheese
2 large onions, thinly sliced
1/4 cup unseasoned bread crumbs
3 boneless chicken
1/2 teaspoon crumbled leaf thyme
1 teaspoon salt
2 tablespoons apple cider
Preheat oven 350 degrees F. Coat a 6 cup oval or rectangular baking
dish with 1 tablespoon of the butter. Saute apples and onions in
remaining butter in large skillet ‘till very tender, about 10 minutes
Do not brown. Spoon evenly into prepared baking dish. Rub chicken
breasts with salt and pepper. Arrange down center of apple mixture
overlapping slightly. Combine swiss cheese, parmesan cheese, bread
crumbs and thyme in medium size bowl. Sprinkle evenly over chicken
and apply mixture. Drizzle cider over all. Bake 35 minutes or until
cheese mixture is golden brown and chicken is tender.
EMERALD ISLE MOLD
1 package Knox gelatin *
3/4 cup grapefruit juice
3 tablespoon lemon juice
3 oz. package cream cheese
1 cup water room temperature
Over medium heat blend gelatin, lemon juice and water, add grapefruit
juice. Gradually add to softened cream cheese, mixing well until well
blended. Pour into 1 1/2 quart mold. Chill until firm.
* unflavored, unsugared plain gelatine
* * * * * * *
1 package Knox gelatin
1 cup grapefruit sections
1 cup water
1 cup diced apples
1 cup ginger ale
1/4 cup chopped nuts
3 tablespoon lemon juice
Over medium heat, blend gelatin, lemon juice and water. Add ginger
ale. Chill until slightly thickened. Fold in fruit and nuts. Pour
over molded gelatin. Chill until firm. Unmold on lettuce.
APPLE WALNUT BROWNIES
1/2 cup butter
1/4 teaspoon salt
1 oz. carob (powder or chips)
(chocolate substitute)
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup honey
1 cup blender ground rolled oats
1 1/2 cups finely chopped peeled apples
2 eggs
Beat eggs until light and lemon colored; add honey gradually while
continuing to beat. Melt butter and carob together over low heat,
stir in the eggs and honey mixture. Beat for one minute. Mix oat
flour and salt; stir into carob mixture. Add nuts, apples & vanilla.
Spoon into greased 8 inch square baking pan. Bake in 350 degree F.
oven 35-40 minutes or until done.
(Quantity of apples may be increased and honey decreased.) (Apples
may be `chopped’ in a food processor skins and all)
SAUSAGE-APPLE-POTATO SKILLET
16 oz. pork sausage meat
2 medium apples, cut in wedges
1 (16 oz.) can whole potatoes,
drained & halved 1/2 teaspoon salt
1/2 teaspoon sage
Pepper to taste
Shape sausage into 8 thin patties. In large skillet over high heat,
brown patties and potatoes turning once. Reduce heat to medium; add
apples, sage, salt and pepper. Stir apples to coat with drippings.
Cover; cook 10 minutes or until sausage is cooked through and apples
are tender. Makes 4 servings.
APPLE QUICK BREAD
2 cups wheat seeds *
1 cup rolled oats *
3 cups apples **
2 eggs
1/2 cup vegtable oil
(or substitute butter)
1/2 teaspoon nutmeg
* Blender grind wheat seeds one cup at a time (high speed) optional
to blender grind rolled oats (low speed)
** Put apples through food processor or grind coarsely or chop into
small pieces.
Combine dry ingredients. Stir in oil, eggs and appples. Add milk or
water to make a moist batter. Pour into bread loaf pan or any small
oblong pan. Bake in preheated oven 1 hour to 1 hour and 15 minutes at
350 degrees F. Cool 15 minutes, remove from pans.
This Recipe can be made into many variations:
Substitute crushed pineapple in its own juice or fruits in season,
cooked (or raw-grated) carrots, squash or pumpkin. (Seasoning can
include 1 teaspoon cinnamon.) Flour may be made from rice only or a
combination of variety of seeds (blender grind separately). (DO NOT
use `treated’ seeds used for planting.) Add raisins and/or nuts to
taste.
VERY, VERY QUICK - QUICK BREAD
2 cups wheat seeds (blender grind)
`some’ eggs
`many’ OVERIPE banannas
In mixing bowl combine 2 eggs and blender ground flour In saucer or
small bowl mash a few banannas, combine with batter. Continue mashing
and adding bannanas, until making a soft batter. Pour into oiled
small bread loaf pans or equivalent. Cook at 350 degrees F. for 1
hour.
`Regular’ banannas are pure starch. `Overipe’ - about ready to be
thrown out banannas are pure sugar. Even sugarholics like this kind
of quick bread that requires no sweetners. The egg content can vary
from one to eight. Amount of flour is not critical. Loaf may be
lightened by adding some rolled oats.
CARROT-APPLE HONEY LOAF
2 1/4 cups wheat seeds *
1 cup rolled oats
2/3 cup honey
1/2 cup vegetable oil
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
2 cups shredded apple
1 cup shredded carrots
1 teaspoon salt
1/2 cup chopped nuts
3 eggs
* blender grind wheat seeds
Grease 9x5x3 inch pan. Combine wheat, oats, cinnamon, ginger and
salt. Beat eggs, honey and oil in a large bowl until well blended.
Stir in dry ingredients, mixing just until moistened. Stir in apples,
carrots and nuts. Spoon into prepared pan and bake 325 degrees F. for
1 hour 15 minutes. Cool in pan 10 minutes. Remove to wire rack to
cool completely. Allow to mellow overnight.
WALDORF SALAD
1/4 cup New England Mayonnaise
(home-made)
2 cups diced, unpeeled apples
1/2 cup chopped walnuts
1/3 teaspoon salt
salad greens
1/2 teaspoon lemon juice
Combine apples, lemon juice, salt, celery and walnuts. Fold in
mayonnaise. Chill. Serve on salad greens. Makes 6 servings.
POMANDER BALLS
For each ball you need an apple, a box of while cloves, a pipe
cleaner through apple core or secure firmly in any manner desired.
(Used to hang with.) Poke holes all over the apple with sharp
toothpick or other sharp object and insert cloves. Cloves should be
close together, completely covering the apple. Bend pipe cleaner to
make a hanger and decorate with ribbon bow. Apple will dry but the
spicy fragrance will remain.
A variation: substitute an orange for the apple.
FRENCH APPLE PIE
1/4 cup honey
1 1/2 tablespoon butter
1 teaspoon cinnamon
(or 1 teaspoon nutmeg)
prepared 9 inch pie shell
7 cups sliced apples
Dilute honey with 1/8 cup water, warm, mix in cinnamon, then fold
lightly through apples. Heap in pastry-lined pie dish and dot with
butter. Cover with crumb topping. Bake at 400 degree F. for 45-55
minutes. Serve warm with whipped cream.
CRUMB TOPPING
Mix together
1/8 cup butter
1/8 cup honey
1 cup blender ground wheat seeds.
Optional: 1/3 cup dessicated cocconut
VERMONT APPLE-SLAW
1/2 cup New England mayonnaise
(home made)
1/2 cup chopped celery
2 cups chopped apples
1 tablespoon vinegar
2 teaspoons honey
1/4 cup raisins
1/4 cup chopped walnuts
1 quart shredded cabbage
Combine mayonnaise, honey and vinegar; mix well. Add remaining
ingredients; mix lightly. Chill.
APPLE INCREDIBLE
2/3 cup honey1 cup vegetable oil
3/4 teaspoon salt
2 teaspoons vanilla
1 tablespoon cinnamon
1/4 cup apple juice (unsweetened)
4 medium apples, not peeled, chopped fine.
1 1/2 cup blender ground wheat seeds (wheat berries)
1 1/2 cup blender ground rice seeds
1 1/2 cup blender ground oat meal
Grind each grain separately
May be all one kind of grain if desired
Combine everything in a large bowl. Batter will be thick; should be
spoonable, if not, add a little water or milk. Grease pan with solid
shortening. Pour into 10 inch tube pan, bread pan or deep dish
container. Bake 325 degrees F. 1 hour 15 minutes to l hour 30 minutes
Cool 30-45 minutes before removing to cool.
ORANGE AND APPLE TAPIOCA
3 cups (4 medium) peeled
tart apples, cut in eights
1 cup drained fresh orange sections
1/2 cup water
1/3 cup honey
3 tablespoons butter
1/4 cup quick cooking tapioca
2 cups apple juice or water
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 pint whipping cream
1/4 teaspoon salt
In medium skillet with cover, combine apples, honey, butter, lemon
juice, spices, salt and water. Bring to boiling over medium heat,
reduce heat, cover and simmer 15 minutes or ‘till apples are
transparent. Baste apples occasionally with honey mixture as they
cook. With slotted spoon, remove apples to serving dish, combine with
orange sections. Add tapioca and apple juice to honey mixture in
skillet. Let stand 5 minutes. Bring mixture to boiling over medium
heat, stirring constantly. Pour over fruit. Cool, stirring once after
20 minutes. Let cool at least another 15 minutes before serving.
Serve warm with whipped cream topping.
HAM AND APPLE SALAD
2/3 cup plain yogurt
2 medium size red-skinned apples,
quartered, cored and cut in 3/4 inch pieces
3 tablespoon applesauce
12 oz. chunk ham, cut in bite-
size cubes (about 2 2/3 cups)
1/2 cup coarsely chopped pecans
or walnuts
1 cup sliced celery
Lettuce leaves
Mix yogurt and applesauce in medium sized bowl. Add remaining
ingredients except lettuce’ mix well. Serve on lettuce-lined plates.
Makes 4 servings.
CINNAMON APPLE CUPCAKES’
1 1/4 cup boiling water
1 1/3 cup wheat seeds (blender ground)
5 cinnamon apple herbal tea bags
1 cup wheat-bran cereal
2 eggs
3/4 cup raisins
1/2 cup honey
1 small apple, thinly sliced
1/3 cup butter, melted
In a teapot, pour boiling water over tea bags; cover and brew 5
minutes. Remove tea bags; cool. In a large bowl, beat tea, eggs,
honey and butter. In another bowl, combine flour, cereal and raisins
Gradually add to tea mixture, stirring only until moistened.
Completely fill 12 greased and floured muffin cups. Top with apple
slices. Bake 20 minutes at 350 degrees F. Cool on wire racks 10
minutes before removing from muffin pans.
ALMOND APPLE DESSERT
3/4 cup honey (divided)
3/4 cup water
2 eggs
1/2 cup unblanched ground almonds
3 thin strips lemon peel
1/2 teaspoon almond extract
4 large tart cooking apples,
peeled, cored and quartered.
2 tablespoons flour
6 tablespoons soft butter
Cream & cocconut
In a heavy, medium saucepan bring 1/2 cup honey, water and the peel
to a boil. Reduce heat; cover and simmer a few minutes. Add half the
apples at a time and, turning them once, poach uncovered 6 minutes or
until tender but still intact. Remove with slotted spoon and place
rounded sides up in shallow greased 4-5 cup baking dish. In small
bowl beat butter and remaining 1/4 cup honey until light and fluffy.
Beat in eggs one at a time until well blended. Stir in almonds,
extract and flour until well blended; spread over apples. Bake in
preheated 375 degree F. oven 30 minutes or until top is golden brown
and set. Dust with cocconut. Serve warm topped with whipped cream.
FINGER FOOD
1 cup raisins
1 cup unsweetened coconut
1 (20 oz. can) unsweetened crushed
pineapple in its own juice
1/2 to 1 cup crushed nuts
1/2 cup sunflower seeds
2 packets of Knox Genatine
1 cup honey (or less)
Drain crushed pineapple, use juice and water for liquid. In
saucepan stir liquid and Knox Gelatin over medium heat until hot to
the touch. Stir constantly, add honey. Remove from heat. Add
remaining ingredients. Pour into 8 x 10 in. deep pan, place in
refrigerator. Ready for raiding in 3/4 hour.
Coconut may be eliminated. Raisins a good source of sweetening if
soaked several hours and liquid used. After initial success,
variations are easy. Any type of fruit (non sugared). Knox can be
added for stiffer product. 2 packets of knox per cup of liquid make
a rubbery product.
ICE CREAM
1/2 pint of cream
1/2 pint berries
(any ripe fruit in season)
2 tablespoons honey
Whip cream and honey in beater or blender, add berries whole,
sliced, or mashed. Pour into individual freezing containers, place
freezer. Ready in about 1 to 1 1/2 hours.
Ice Cream is an all season treat. This one is easy to get spoiled on.
Normally honey can be omitted if berries or fruit are ripe. Serve
about 1/4 quantity of store kind. Very filling. If you have no
berries, etc. flavor with a little vanilla. Nicer texture if served
within 2 hours.
Most body fat comes from excess sugars. A little cream is OK if used
ocasionally.
NATURAL JELLO
2 cups natural fruit juice
2 packets of Knox Gelatin
1/4 pint whipping cream
In a saucepan mix fruit juice and knox; stir constantly over
medium heat until hot to touch. Place in refrigerator to gel. When
ready to serve, whip cream with beater or blender, add fruit juice
gelatin while whipping. Serve.
Any fruit without sugars, fructose or dextrose (or articifial
sweeteners). Endless variations on this recipe. Try blends of
fruits & juices. You’ll never want that other kind again.
STRAWBERRY DELIGHT
1 cup water
2 packets Knox Gelatin
2 cups strawberries
1/2 pint heavy cream
1/4 cup honey (or less)
In a saucepan stir water and Knox over medium heat until ‘hot to
the touch’. Add sliced, diced, mashed or purreed strawberries. Place
in refrigerator until set. Whip cream in blender (mixer, etc.) then
add gelled strawberry mixture by the spoonfull while whipping the
cream. Complete before cream tries to make butter.
Use other ripe fruit in season. Cut down on quantity of honey
as quickly as possible. With time, no honey needed!
CHEESE CAKE
8 oz. pkg creamed cheese
8 oz. cottage cheese
2 packets Knox Gelatine
1 cup water
1 pint fresh berries or fruit
1/4 cup honey (or less)
In a saucepan over medium heat continually stir water and knox
(15 min or hot to the touch), add honey. When well disolved, add
creamed cheese. When mixture is like thick cream, remove from heat.
Pour into a medium sized bowl; mix in berries or fruit, then cottage
cheese. Place in refrigerator to set. Ready in 1/2 hour.
Works best with small pieces of fruit; strawberries as slices.
If you use frozen strawberries, slice while frozen, mix in while
frozen; almost ready when done mixing. Use lots and lots of fruit or
berries.
Amount of cottage cheese can be varied.
APPLE SAUCE CAKE-BREAD
1/3 cup safflower oil
3/4 cup honey
1/4 teaspoon ground cloves
2 cups blender ground wheat seeds
1/2 teaspoon cinnamon
1 cup applesauce (unsweetened)
1 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
Mix together dry ingredients, add remainder of ingredients. Fold
in raisins last. Pour into well greased 8in X 8in pan. Bake 250 deg
F for 45 minutes
Blender grind wheat seeds about 1/2 to one minute. More apple-
sauce can be used. If you make your own apple-sauce add honey to hot
sauce then add to dry ingredients, then oil, then raisins.
SQUASH BREAD (ZUCCHINI BREAD) (SUMMER SQUASH BREAD)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3 eggs
2/3 cup honey
1/2 cup safflower oil
2 cups blender ground wheat seeds
2/3 cup raisins
2 cups grated squash
2 tablespoons sunflower seeds
Optional: 2/3 cups chopped nuts
Stir all dry ingredients together, mix well. Add and mix
remainder of ingredients, mix well. Pour into 2 small loaf pans or
one 8in X 8in pan. Bake in pre-heated oven 350 deg F. 1 hour
(). Squash can be raw. Makes a smoother, softer bread if pre-
cooked. Use liquid in batter. Cooking time varies because of the
liquids. I slice squash thinly and freeze for breads in winter. Use
carrots and other vegies for variations.
PANCAKES
1/4 cup safflower oil
1 egg ( is a binder)
1/2 cup milk (or powdered milk)
1 cup whole rice
(blender grind 1/2 to 1 min)
Pre-heat frypan while mixing ingredients. Oil is only to
prevent sticking in pan; can be omitted. Add liquids to make
a ‘stand-up’ batter or ‘thin’ batter. Start with 3 inch diameter
pancakes. Cooks slow, do not hurry, easy to burn.
White rice doesn’t make it! Rice easiest to start with. Any
variety of seeds can be used alone or in combination. When you can
make a barley pancake hold together, you are a ‘natural’ expert.
TAPICOCA
Whole rice
Canned or fresh fruit
(no sugar)
Honey
Use your favorite tapioca recipe, substitute honey for sugar, 1/2
honey for 1 sugar. Tapioca is more a filler than food. Cook 1/2 cup
whole rice for each 1/2 cup of tapioca. Place rice in 4 to 6 parts
of water over high heat until it boils; continue on medium, stir
occasionally. When rice starts to absorb its water stir constantly to
prevent burning. When water nearly absorbed, remove from heat.
Now prepare tapioca your favorite way. When completed, add rice,
fruit, etc. stir well, cool. Ready in a short time. May add
unsweetened coconut, carob, etc. for variety & nutrition.
PICKLED EGGS
1 cup pickled beet juice
1 cup apple cider vinegar
2 teaspoons mixed spices
1 medium bay leaf
1 clove garlic
1/2 teaspoons salt
Put these ingredients in a large bowl, add 4 cups of water and mix
well. Add 12 hard boiled eggs and one small onion separated into
rings. Cover and refrigerate for several days.
Method of boiling eggs so they won’t turn black:
Put eggs into cold water. Bring to a good boil. Cover the pan turn
off the heat. Let stand for 20 minutes.
* pickled beet juice may be omitted
[Above posts of natural food from here:]
To visit group on the web, go to:
http://groups.yahoo.com/group/soilandhealth/
http://groups.yahoo.com/group/RecipeCard-Herbs/message/43
Fennel Sage Wheat Bread for the Bread Machine
This is one of the breads that I usually make when I need a poultry
stuffing bread. The fennel seed and sage mix together for a fragrant bread
that makes the perfect base for most stuffings. It also makes a terrific
turkey sandwich. 3/4 teaspoons crumbled dried sage can be used for the
fresh sage if desired. 1 cup water and 1/4 cup dry milk can be used instead
of the milk if you want to use the delay cycle. This bread is also a
wonderful addition to any bread basket
1 cup milk
1 1/2 teaspoons shortening
1 1/3 cups whole wheat flour
2/3 cup bread flour
1/4 cup cornmeal
2 teaspoons brown sugar
2 1/2 teaspoons minced fresh sage
1 teaspoon crushed fennel seed
1/2 teaspoon salt
1 teaspoon active dry yeast
Add the ingredients to the bread machine as directed by the manufacturer.
Wen Zientek-Sico Wen
http://groups.yahoo.com/group/Recipe-Box/message/2627
Old South Plantation Pudding recipe
This is a very old and delicious Southern recipe.
1 cup coarsely chopped onions
2 cloves garlic, minced
1 cup sliced carrots
2/3 cup chopped green bell pepper
2 cups sliced mushrooms
4 cups chicken stock, divided
2 cups whole wheat bread cubes
3 cups diced cooked chicken
4 hard-cooked eggs, sliced
1/4 cup chopped fresh parsley
4 eggs
1/2 teaspoon mace
1 teaspoon paprika
Pinch of cayenne pepper
In a 2-quart saucepan, simmer onions, garlic, carrots, green pepper and mushrooms in 3 cups of the chicken stock, covered, for 10 minutes.
Remove saucepan from heat. Add bread cubes. Stir in chicken, hard-cooked eggs and parsley. Turn mixture into a 2-quart casserole.
Heat the remaining cup of stock. Beat the raw eggs in a mixing bowl. Slowly add the heated stock to the eggs while continuing to beat. Pour over mixture in casserole.
Cover casserole and bake at 350 degrees F for 45 to 50 minutes or until set.
http://groups.yahoo.com/group/Recipe-Box/message/2614
Chicken Chop Suey
By Rhonda Parkinson, About.com
This recipe for chicken chop suey comes from cookbook author Deh-ta Hsiung, who writes that it is “the classical ‘Chicken Chop Suey’ dish that heralded Chinese food to the western world at the end of the nineteenth century...” - it is rather amazing to think that one of the world’s greatest cuisines should have been represented by a dish that did not even originate in China itself, but thousands of miles away in San Francisco, USA!”
Ingredients:
* 4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
* 1 teaspoon salt
* 1/4 egg white
* 1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
* about 1/2 pint (300 ml) seasoned oil (see below)
* 1/2 teaspoon finely chopped garlic (optional)
* 1 tablespoon thinly shredded fresh ginger root
* 3 - 4 spring onions, thinly shredded
* 4 - 6 ounces (115 - 175 grams) bean sprouts
* 1 small green pepper, cored and seeded, thinly shredded
* 1/2 teaspoon caster (superfine) sugar
* 1 tablespoon light soy sauce
* 1/2 tablespoon Chinese rice wine
* 2 tablespoons stock
* pinch of MSG (optional)
* a few drops sesame oil
Preparation:
Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and the sugar, blend well, then add the chicken with the soy sauce and rice wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
*How to season vegetable oil Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container.
http://groups.yahoo.com/group/Online-Baking/message/162
Break open one of these scrumptious biscuits and
you’ll find a moist, cake-like texture on the
inside.
Beer Biscuits with Honey Butter
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher or coarse salt
1/4 cup vegetable shortening
1 1/2 teaspoons butter, melted
3/4 cup beer, flat and at room temperature (half of a 12-ounce can)
Honey Butter:
1/2 cup butter, softened
2 tablespoons honey - or to taste
1. Preheat oven to 400°F (205°C). Grease muffin tin; set aside.
2. In a large bowl, combine flour, baking
powder, sugar and salt. Cut in the shortening
with a pastry cutter or the tips of your fingers
until mixture is crumbly like split peas; stir in
the butter and beer, mixing well.
3. Fill muffin cups about three-fourths full.
4. Bake for approximately 12 to 15 minutes
or until biscuits are golden brown. Serve warm.
5. For Honey Butter: Combine the butter and
honey together, mixing well. Makes 1/2 cup.
Makes about 10 biscuits. (Recipe can be doubled.)
Nutrition Facts (per serving): 253.0 calories;
52% calories from fat; 15.2g total fat; 25.9mg
cholesterol; 405.1mg sodium; 37.0mg potassium;
26.0g carbohydrates; 0.7g fiber; 6.0g sugar;
25.3g net carbs; 2.8g protein.
Other Related Groups:
http://www.bcdon.dyndns.org/rcp_grps.htm
http://groups.yahoo.com/group/Online-Baking/message/120
Rough Brown Bread
Recipe By: Ruth IsabelL Ross
Categories: country breads
350 grams (12 oz/3 cups) whole-wheat flour
125 grams (4 oz/1 cup) all-purpose flour
4 Tbsp (5 US Tbsp) oatmeal
1 tsp (l 1/4 US tsp) salt
2 tsp (2 1/2 US tsp) baking powder
280 ml (1/2 pint/1 1/4 cups) buttermilk
1 large egg
2 Tbsp (2 1/2 US Tbsp) olive oil
Sift dry ingredients in the fingers. Mix the buttermilk, egg and oil
together and stir into the flour mixture. Mix well and knead it a little.
Cut a cross in the top. Put the dough on a baking tray at 200 C/400 F/gas
6 for 10 minutes. Reduce the heat to 190 C/375 F/gas 5 for 30 minutes,
until it sounds hollow at the base. Place on a wire rack and wrap it in a
clean towel to keep soft.
“The oatmeal gives this loaf a special taste and the oil makes it keep
well. Pinhead oatmeal can be added to give a nutty texture.”
Source: “The Little Irish Baking Book”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2154 Calories; 44g Fat (17.6%
calories from fat); 80g Protein; 379g Carbohydrate; 48g Dietary Fiber;
222mg Cholesterol; 3502mg Sodium. Exchanges: 24 Grain(Starch); 1 Lean
Meat; 1 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
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