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

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[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."

[nw_arizona_granny]

A dangerous website, did you know about this:

Three Day French Chocolate Indulgence, November 2008

I think it takes place in France...LOL granny

---

http://www.davidlebovitz.com/archives/2007/01/shf_27_chocolat_1.html

So for Sugar High Friday #27, Chocolate By Brand, the premier online dessert event started by the fabulously sweet Jennifer of Domestic Goddess, I decided to make this cake with ScharffenBerger chocolate. And in fact, it’s a variation of my Chocolate Orbit Cake from my book Room For Dessert, although my editor nixed the name Chocolate Idiot Cake for some strange reason.

John Scharffenberger, was always a big fan of this cake, since it allows their chocolate to shine, and when John and Robert Steinberg were working on their book, The Essence of Chocolate, John wanted to definitely include this recipe, which I was happy to oblige them with as thanks for introducing me to the world of handcrafted chocolate.

I love ScharffenBerger chocolate, and the first time I tasted their bittersweet chocolate, it was truly a revelation for me. I’d never tasted handmade, small-batch chocolate in my life and from that moment on I was hooked. And although the company was recently bought, I still hold their chocolate in high esteem and wish I had easier access to it (as well as stock options!)

But one of my guests brought me a lovely tablet of their chocolate as a gift (thanks Monica!), which I was saving for when I needed to bake something special. So I melted it down for making this cake. The chocolate is exquisite, dark, and very intense, with a highly-complex flavor due to the careful blending of nine different cocoa beans, each individually roasted to bring out their particular characteristics. It’s perfect for using in a cake where chocolate is the one-and-only flavor.

And boy, what a flavor it is.

Chocolate Idiot Cake
One 9-inch (23 cm) cake

This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up. You don’t need to use ScharffenBerger chocolate for this cake, but use a good one—you’ll appreciate it when you taste your first melt-in-your-mouth bite.

10 ounces (290 gr) ScharffenBerger bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 gr) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 gr) sugar

Preheat the oven to 350F (175 C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.

You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.

*I love my glass-bottomed springform pan, since I don’t need to wrestle the cake from the bottom of the pan for serving.

[nw_arizona_granny]

http://www.miserlymoms.com/MOMfrecipes2.htm

My family loves these as breakfast, or as a snack.

Rice cakes:
2 c. cooked rice (about .65)
1/2 c. minced onion( about .25)
2 eggs ( about .25)
3 Tbs. flour (couldn’t figure this one-sorry!)
salt and pepper
oil/fat for frying

In large bowl, combine all ingredients and mix well. Drop by 1/4 cupfuls into hot oil in skillet. Fry on each side until brown and crispy. Sprinkle with paprika, if desired. Makes 8 cakes.

[nw_arizona_granny]

Frugal Recipe #153

COWBOY BEANS

We call this cowboy beans to get the kids to think it’s more fun!

1 lb. hamburger (1.00)
2 cans of diced green chilies (1.00)
1 large can of Bush’s Baked Beans or whatever is on sale (2.00)

Brown hamburger, drain. Add green chilies and beans all with their canned juices. Heat through. Serve with tortillas, or our favorite Jiffy’s Cornbread Mix (0.33). If you like spice, throw on some Red Hot hot sauce or whatever you like. Lots of protein, and sweet enough for the kids to enjoy!

Frugal Recipe #152

BBQ PORK

1 T. vegetable oil (negligible)

3 lbs boneless pork (I found boneless Hollywood ribs on sale for about.99/lb., but I imagine a pork butt cut into large chunks would work just fine)

1 bottle spicy BBQ sauce (store brand 0.79)

1 12 oz. can beer (.50)

1 med onion, sliced (.50)

2 t. dried thyme (.20)

salt and pepper to taste

a few dashes of hot sauce if desired

Brown pork in oil on all sides, set aside on plate. In crockpot, mix

together BBQ sauce, beer, onion, thyme and salt and pepper. Add pork to

sauce mix and turn to coat all pieces. Cook on low for 8-10 hours. When

done, pork is wonderfully tender and flavorful!!

I served with rice and the shredded the leftovers for BBQ pork sandwiches

the next day. Enjoy!!!

Angie

http://www.miserlymoms.com/MOMfrecipes2.htm

[nw_arizona_granny]

A friend of mine gave me this recipe and I was skeptical at first. But I did try it and you will not believe how wonderful it tastes. Everyone always asks me the same question. “How do you get your roast so tender”? You can’t taste the tuna. You have to try this. It’s cheaper and takes no time at all.

This recipe feeds a family of four.

3 Cans of drained Tuna in water( completely drained)
1/4 C. of onion (or what your choose)
1/4 C. of green pepper (if desired)
1 1/2 Cups of barbecue sauce (homemade works great)

Combine all ingredients in a nonstick skillet. Heat thoroughly for about 10-15 minutes. Serve on bread of your choice.

Karen
Louisville, KY

[nw_arizona_granny]

This recipe is tasty, pretty cheap. It is for homemade Popsicles.

1 can of fruit ( .45 cents from the scratch and dent basket) or free from
your garden. (Peaches, pears, or strawberries work well)
1 can of frozen lemonade ( pink or yellow ) any frozen juice would work.
You could use Kool-Aid or any of the powdered juice mixes as well. Just mix according to directions or wing it to taste.

Puree or mash the fruit in a bowel, use the juice too.
Mix the lemonade with two cans of water instead of the usual three.
Mix all ingredients together in a bowl, then pour into Popsicle molds. The
molds can be purchased at a dollar store very cheaply. Freeze. If you make these at night after the kids are in bed, they will be ready for the next day.

Becky in Washington

[nw_arizona_granny]

Hundreds of frugal recipes:

http://www.miserlymoms.com/MOMfrecipes2.htm

[nw_arizona_granny]

Fried Rice

This is one of my favorites, my picky kids always have seconds with this one!

2-3 cups of cooked rice (25 cents)
1/2 cup frozen peas (20 cents)
3 eggs (30 cents)
1-3 tsp. soy sauce (neligible)
1/4 cup chopped onion (neligible)
Cooking spray,or 1 tsp of fat (marg, oil, butter, bacon grease) (neligible)

Optional: add any on hand leftover meat such as chicken,bacon, ham, beef ect.) (nothing)
you can also add any veges that you may have that are in refrigerator (neligible since the amounts are so small)

Heat your choice of fat (I use generic cooking spray that I buy at WallMart) in skillet. Add cooked rice , peas and veges and soy sauce. for 3-5 minutes to heat up , stir occasionally and keep an eye on it so you don’t burn rice. If you would like you can add extra veges or protein at this time. ( I have made it both ways , it taste great without anything extra)

Beat eggs with a fork and pour over rice mixture once it is nice and hot. Turn rice over with spatula and mix eggs into rice evenly. Once eggs are done it is completed!

This is so yummy and cheap! I buy everything on sale and or bulk so I based prices on a 5lb bag of rice (WallMart) for 3.00, I based the peas on a $1 16oz bag but usually buy them for 69 cents a bag on sale. Eggs I buy for average of $1 per dozen but watch the ads. Last week I bought 3 dozen eggs for $1 ! So you could easily make this recipe for 50 - 75 cents for the whole meal! To round it out you can serve it with salad and sliced apples. I often serve it by itself especially if I add meat and other veges.

Angela

Frugal Recipe #189

Oven omlette

10 eggs, beaten (80 cents)
2 shredded potatoes (about 50 cents where we live)
1 tsp. seasoned salt (pennies)
1/2 diced onion (35 cents)
1/2 diced bell pepper (40 cents)
2 cups shredded cheddar cheese or 8 oz. (1.50 a block)
1 pkg bulk sausage, cooked, crumbled and drained of fat (99 cents at Wal Mart)

Mix all ingredients and pour into a greased 9x13 inch baking pan. Bake at 350 for 60 minutes. This can be used for breakfast, or for dinner.

Submitted by Vicky

Frugal Recipe #190

Egg Yu Yong

9 eggs, beaten (69 cents from 1 dozen at 98 cents)
1 cup chopped bean sprouts (20 cents)
6 chopped green onions (33 cents a bunch)
1 packace Rice a Roni Beef, or chicken flavor,
cooked according to package directions and cooled (69 cents a box)
1 tblsp. soy sauce (pennies)

Mix all ingredients in a large bowl. Drop by 1/4 cupfulls onto a greased griddle. Brown on both sides.
Makes 12 delicious snacks!

Submitted by Vicky

[nw_arizona_granny]

Interesting Greek recipes:

http://www.lerios.org/recipes/

[Joya]

I love you granny.

Thank you for all of this excellent info.

Makes me want to go buy a printer for my computer and start archiving this treasure you have shared.

Blessings !!!!
Joya

[Joya]

Thanks as always, granny. I especially like the recipe I have copied and pasted below and hope to try it soon.

BTW, I just tried the oats+peanut butter recipe that MHGinTN posted on another thread and I used gluten-free baking mix instead of flour that I bought at Safeway. The first batch is in the oven now.

xo,
Joya

= = =

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups fine cornmeal
2 cups rye flour
1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

= = =
Reminder to self, try this recipe.

[Joya]

Thanks granny for this:

“A human being should be able to change a diaper, plan an
invasion, butcher a hog, conn a ship, design a building, write
a sonnet, balance accounts, build a wall, set a bone, comfort
the dying, take orders, give orders, cooperate, act alone,
solve equations, analyze a new problem, pitch manure, program
a computer, cook a tasty meal, fight efficiently, die
gallantly. Specialization is for insects.” Robert Heinlein

[nw_arizona_granny]

To: All

SALMONELLOSIS, SEROTYPE SAINTPAUL, TOMATOES - USA (02)
******************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org

[1] CDC: update
[2] FDA

******
[1] CDC: update
Date: Wed 4 Jun 2008
Source: US Centers for Disease Control and Prevention (CDC) [edited]
http://www.cdc.gov/salmonella/saintpaul/

CDC is collaborating with public health officials in several states,
the Indian Health Service, and the FDA (US Food & Drug
Administration) to investigate an ongoing multistate outbreak of
human _Salmonella [enterica_] serotype Saintpaul infections. An
epidemiologic investigation conducted by the New Mexico and Texas
Departments of Health and the Indian Health Service using interviews
comparing foods eaten by ill and well persons has identified
consumption of raw tomatoes as the likely source of the illnesses in
New Mexico and Texas. The specific type and source of tomatoes is
under investigation; however, preliminary data suggest that large
tomatoes, including Roma and red round are the source.

Since late April 2008, 57 persons infected with _S._ Saintpaul with
the same genetic fingerprint have been identified in Texas (24
persons) and New Mexico (33 persons). These were identified because
clinical laboratories in all states send _Salmonella_ strains from
ill persons to their State public health laboratory for
characterization. Among the 38 persons who have been interviewed,
illnesses began between 23 Apr 2008 and 27 May 2008. Patients range
in age from 3 to 82 years; 48 percent are female. At least 17 persons
were hospitalized. No deaths have been reported.

In addition, 29 persons with the outbreak strain of _S._ Saintpaul
have been reported since mid-April [2008] in residents of Arizona (6
persons), Colorado (1), Idaho (2), Illinois (12), Indiana (1), Kansas
(3), Utah (1), Virginia (1), and Wisconsin (2). Investigations are
underway to determine if consumption of raw tomatoes is also
associated with illness in these states.

Advice to consumers
At this time, FDA is advising that consumers in New Mexico and Texas
should limit their tomato consumption to cherry tomatoes, grape
tomatoes, tomatoes sold with the vine still attached, and tomatoes
grown at home. Consumers should be aware that raw tomatoes are often
used in the preparation of fresh salsa, guacamole, or pico de gallo
[a fresh condiment made from chopped tomato, onion, and chili
peppers], and in tortillas or other food products.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[The number of documented cases of the outbreak strain has increased
from 40 to 57 since the last report. An FDA posting of the outbreak
follows. - Mod.LL]

******
[2] FDA
Date: Mon 3 Jun 2008
Source: US Food and Drug Administration (FDA) News, press release
[edited]
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01843.html

The FDA is alerting consumers in New Mexico and Texas that a
salmonellosis outbreak appears to be linked to consumption of certain
types of raw red tomatoes and products containing raw red tomatoes.
The bacteria causing the illnesses are _Salmonella [enterica_]
serotype Saintpaul, an uncommon serotype.

The specific type and source of tomatoes are under investigation.
However, preliminary data suggest that raw red plum, red Roma, or
round red tomatoes are the cause. At this time, consumers in New
Mexico and Texas should limit their tomato consumption to tomatoes
that have not been implicated in the outbreak. These include cherry
tomatoes, grape tomatoes, tomatoes sold with the vine still attached,
and tomatoes grown at home.

FDA recognizes that the source of the contaminated tomatoes may be
limited to a single grower or packer or tomatoes from a specific
geographic area. FDA also recognizes that there are many tomato crops
across the country and in foreign countries that are just becoming
ready for harvest or will become ready in the coming months. In order
to ensure that consumers can continue to enjoy tomatoes that are safe
to eat, FDA is working diligently with the states, the Centers for
Disease Control and Prevention (CDC), the Indian Health Service, and
various food industry trade associations to quickly determine the
source and type of the contaminated tomatoes. As more information
becomes available, FDA will update this warning.

In 2007, FDA began a multi-year Tomato Safety Initiative to reduce
the incidence of tomato-related foodborne illness. The Initiative is
a collaborative effort between FDA and the state health and
agriculture departments in Virginia and Florida, in cooperation with
several universities and members of the produce industry. A key
element of the Food Protection Plan, a scientific and a risk-based
approach to strengthen and protect the nation’s food supply, is
prevention. FDA encourages producers to critically reexamine their
operations and apply the scientific principles and regulations
established decades ago to provide a safe product for the consumer.

Information on safe handling of produce can be found at
http://www.cfsan.fda.gov/~dms/prodsafe.html

Tomato consumer page can be found at
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

—
Communicated by:
ProMED-mail
promed@promedmail.org

[For an image of salmonella bacteria see:
http://www.britannica.com/eb/art/print?id=87366&articleTypeId=0

[nw_arizona_granny]

Post #4112 is the Pro-Med alert for the New Mexico tomato danger, have you read it............a rare sal.disease they are spreading.

[nw_arizona_granny]

“A human being should be able to change a diaper, plan an
invasion, butcher a hog, conn a ship, design a building, write
a sonnet, balance accounts, build a wall, set a bone, comfort
the dying, take orders, give orders, cooperate, act alone,
solve equations, analyze a new problem, pitch manure, program
a computer, cook a tasty meal, fight efficiently, die
gallantly. Specialization is for insects.” Robert Heinlein

I assumed that he was talking about a wife and mother.........

LOL, good job description.

I enjoy items that have a message.

[nw_arizona_granny]

Your cake recipe is also on my list to try, it should be a WW1 recipe that the Gov. published, so we could send the sugar and flour to the troops.

It was brought out again in many Gov. bulletins for WW2.

I do hope that you like your oat cookies.

Did you catch the chocolate cake at the top of this page and also at the end of the last page, they might work for you.

[nw_arizona_granny]

Thank you, it feels good to be loved and to return the love.

I don’t know how to hook up the printer for this machine or how to use it.........so I have to email what I want to my yahoo mail box.

mail.yahoo.com will take you to the right spot to get a free email box, Which are now unlimited is storage space.

I don’t use the one I pay for, with my internet connection, as I like the Yahoo mail box better and they try to keep out the virus and also if you send them the spam, it will stop.

Spam is down now to only 2 or 3 a day, in the old days it was 20.

But my paid for box, is full of spam, last time I went there it had 3,000 spam emails and nothing else.

I keep an open Yahoo email form on my toolbar, so when I want to send me something I can, no matter where I am at.

Next best to printing them and cheaper to boot.

I am so pleased that you are able to use the information I find and post here.

Just after your post, there is the Pro-Med warning on eating tomatoes in Texas and New Mexico, Arizona and the west.

I pinged Quix on the post.

[Joya]

The cookies are good. I have already had two and am trying really hard to stop and not have any more. In my younger days I would have easily eaten a dozen in one sitting. My appetite isn’t that huge anymore but I still have to use willpower to keep it within reason.

I will glance at the chocolate cake recipe. My mom used to make one called Wacky Cake that was flour, sugar, cocoa, soda, salt, vinegar, oil, and water; you mixed the dry ingred. and then made three wells to pour the wet ingred. into and then baked it in a 9x9 pan. And when my kids were little I’d mix that up if I was out of milk and eggs and wanted to make a dessert.

[Joya]

Yes, FR is like family, and it is so wonderful to be in that circle of love.

And, Lord, please, may the circle be unbroken, in the sweet by and by.

[nw_arizona_granny]

http://energytechstocks.com/wp/?p=1289

[a snippet]

Newspapers including the Wall Street Journal last week reported on rising power prices in Texas, but sharply higher prices appear to await Americans from coast to coast. In parts of southern California, for instance, forward prices have been running roughly 75% higher than a year ago, while parts of the Midwest have been seeing roughly 50% increases.

Higher power prices due to higher fuel costs aren’t just an American phenomenon. Officials in countries from Great Britain to Australia have warned that rising costs will force their electricity rates to rise as well. But in America the financial pain of higher utility bills may be particularly severe because it would come on top of record-high gasoline prices that have already knocked the confidence of American consumers for a loop.

continued.

[nw_arizona_granny]

http://tipnut.com/athletes-foot-home-remedy/

Athlete’s Foot Home Remedy

Part 1:

* 4 TBS Vinegar
* 2 Cups Warm Water

Part 2:

* 1 TBS tea tree oil
* 4 TBS olive oil

Directions:

* Soak feet two to three times a day in the vinegar and water solution (15 to 20 minutes each time). Pat feet dry with a fresh towel.
* Next mix the tea tree oil with the olive oil. Dab and massage the oil into the affected areas after each foot soak.

Perform treatment daily until irritation has cleared.

Steps To Take Until Infection Clears:

To prevent re-infection

* Athlete’s Foot is a fungal infection, spray down the shower after each use with a disinfectant until the infection has cleared.
* Wear cotton socks and do not walk barefoot in the house.
* Change bedding frequently.

*Another option for the vinegar foot soak is a 50/50 mix of apple cider vinegar and water.

More tips you may find useful:

* Quick Tip: Home Remedy For Diaper Rash
* Homemade Deodorant Recipe
* Home Treatment For Calluses & Corns
* Quick Tip: Another Bee Sting Tip
* Tip: Sweaty Feet and Stinky Shoes