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

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."

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."

http://www.breadmachinedigest.com/recipes/loaf-recipes/middle-america-raisin-nut-bread.php

Middle America Raisin Nut Bread
See more in Loaf Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water — plus 2 tablespoons
1 tablespoon butter
1 whole egg
1 teaspoon lemon juice
1 1/2 teaspoons salt
1 tablespoon brown sugar
2 1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons wheat germ — toasted
4 tablespoons powdered milk
2 1/2 teaspoons active dry yeast
1/3 cup raisins
1/3 cup walnuts — chopped

Place all ingredients (except the raisins and walnuts) in your machines
fully assembled pan in the order specified by your machines manufacturer.
Select the basic/white cycle and press start. If your basic/white cycle
doesn’t have an add ingredients beep, use the cycle that does or turn on
the add ingredients beep. Otherwise add the raisins and walnuts during
the last 10 to 15 minutes of the final knead cycle.

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

Per Serving (excluding unknown items): 192 Calories; 5g Fat (22.1%
calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 21mg
Cholesterol; 294mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

http://www.breadmachinedigest.com/recipes/loaf-recipes/loggers-bread.php

Loggers Bread
See more in Loaf Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups water
1 cup whole wheat flour
1/2 cup oat flour
1 1/2 cups bread flour
3 tablespoons applesauce
3 tablespoons butter
3 tablespoons powdered butter milk
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon molasses
1 1/2 teaspoons salt
3 tablespoons dough enhancer
2 1/2 teaspoons yeast

Place all of the ingredients in your machines fully assembled pan in the
order specified by your user’s manual. Select the basic or white bread
cycle and press start. After the punch down/shape cycle but before the
last rise you can remove the dough from the pan, remove the paddles, spray
the posts with pan spray, shape and then return the dough to the pan to
finish its last rise and bake. This however is optional, but it does give
you a loaf with small hole(s) from the posts instead of big ones from the
paddles. When the bread is done allow it sit in the pan for 10 minutes
then remove to a wire rack to cool.

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

Per Serving (excluding unknown items): 142 Calories; 3g Fat (21.0%
calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 299mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : This bread is great toasted and buttered and then smeared
with your favorite jelly. I like it with a hearty jelly like tomato or red
jalapeno.

NOTES : THE DOUGH and WATER AMOUNT:

This dough is intended to by more sticky than the normal
dough. Some dough should stick to your finger when you
touch it. However, it should still come together as a ball
and then when the machine stops kneading it will slowly
and I do mean slowly spread out. Also, because of the
natre of oats this recipe is one that you may have to add
more flour too. Either start by putting in 1-1/8 cups of
the water and then slowly add the remaining 1/8 cup until
the dough gets to the slighly sticky point or put it all
in and add a tbsp. of flour at a time until it gets to the
slightly sticky point. Either way the choice is yours. The
first time I made this bread I needed all of the water.
The second time it took less (more humidity that day).

OAT FLOUR:

Take 1/2 cup of uncooked oat meal and powder it in your
blender or food processor until it is flour. Presto you
have oat flour.

DOUGH ENHANCER:

The dough enhancer is optional, but will help with the
rise and texture of the bread. For recipe’s visit the
Bread Machine Digest web site at
http://www.breadmachinedigest.com

DOUGH CYCLE:

You can make this on the dough cycle and then use the
dough to make some awesome cinnamon rolls.

http://www.breadmachinedigest.com/recipes/loaf-recipes/live-flour-bread.php

Live Flour Bread
See more in Loaf Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups wheat, hard
4 cups water
3 tablespoons wheat gluten
1 teaspoon lecithin — granuals
2 tablespoons honey
2 teaspoons salt
1/4 cup water
2 teaspoons yeast

SPROUTING THE WHEAT

In a large glass bowl place the 3 cups of wheat berries with the 4 cups of
water. Allow to soak 12 hours. Drain well, place a paper towel in the
bottom of the bowl and put the wheat berries on top. Cover the plastic
wrap and allow to sit at room temperature. Every 6 to 8 hours dump the
wheat berries in to a colender and rinse well. The place back in the bowl
with a paper towel in the bottom and recover with plastic wrap. Do this
until you see tiny little sprouts form on the berries. You don’t not want
the spouts to be long. Just little tiny tails and they are ready to go.
This sprouting process can take from 12 to 36 hours.

Once the berries have the little tails place 1 cup of them in your food
processor with the chopping blade and process until they form a ball,
about 1 minute. Remove the dough to your bread machine pan and repeat with
the remaining sprouted wheat berries 1 cup at a time. It is important that
you do small amounts at a time and that they wheat berries are pulverized
in to a paste. You can also use a blender, but do smaller amounts. I don’t
find a blender to work as well.

Once all of the berries have been processed you should have a moderately
smooth paste. Place the rest of the ingredients in your machines pan with
the exception of the water. Select the basic or white cycle and press
start. Keep checking the dough. Add 1 tablespoon of water at a time until
the dough forms a smoothish round ball. Do not over do it with the water.
The amount of water will very and is affected by the moisture content of
the wheat berries. Also, remember that the amount of water could change
from one making of the recipe to the next.

Once the dough has formed a smoothish ball allow the machine to finish. If
you wish you can remove the dough from the machine right after the final
rise has started. Remove the paddles, spray the post(s) with pan spray,
shape and place the dough bake in the pan. This will give you a loaf with
smaller hole(s) in the bottom.

When the bread is done, let the machine go through its cool down cycle for
20 minutes. Do not remove the bread before the 20 minutes is up. If your
machine doesn’t have a cool down or keep warm cycle, remove the pan from
the machine and allow it to rest on a cooling rack for 20 minutes. Then
remove the bread from the pan. The bread is best when completely cool.

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

Per Serving (excluding unknown items): 188 Calories; 2g Fat (7.1% calories
from fat); 11g Protein; 36g Carbohydrate; 6g Dietary Fiber; trace
Cholesterol; 364mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Fat; 0 Other Carbohydrates.

NOTES : Do not make any substitutions to the recipe. The gluten
and lecithin are required for this bread to turn out
properly. Do not attempt to replace the lecithin with an
egg. That could and probably will add too much moisture to
the dough.

If you have a hand crank meat grinder with a fine grating
disc you can run the wheat berries through that. Run it
through a few times. You want the wheat berries to be well
mashed up. If they don’t form a pasty ball then they
aren’t fine enough. Myself I use a Cuisinart Food
Processor to do the processing of the wheat berries. Any
food quality food process will work.

http://alanskitchen.com/DINNER/Meat/01-25/11-Dinner_Meat_Recipes.htm

Carolina BarBQ Slow Cooker Pork
Makes 8 sandwiches

Prep Time: 15 minutes
Cooking Time: LOW 10 to 12 hours or HIGH 5 to 6 hours

Ingredients

2 - onions, quartered
*

2 - tablespoons brown sugar
*

1 - tablespoon paprika
*

2 - teaspoons salt
*

1/2 - teaspoon pepper
*

1 - boneless (4 to 6 pound) pork butt or shoulder roast
*

2/3 - cup cider vinegar
*

4 - teaspoons Worcestershire sauce
*

1 - teaspoon red pepper flakes
*

1-1/2 - teaspoons sugar
*

1/2 - teaspoon dry mustard
*

1/2 - teaspoon garlic salt
*

1/4 - teaspoon cayenne pepper
*

Hamburger buns
*

Cole Slaw (optional)

Directions

1. The first step is to put onions in slow cooker. Next, mix brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
2. In a mixing bowl, add the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. You want to stir to mix well.
3. Drizzle 1/4 of barbecue sauce over roast. Cover and refrigerate remaining barbecue sauce.
4. Cover cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Remove meat and onions. Drain.
5. Chop or shred meat and chop onions. Serve meat and onions on buns.
6. For a great barbecue sandwich, top sandwiches with coleslaw. Use remaining barbecue sauce to drizzle over sandwiches.

http://alanskitchen.com/DINNER/Meat/01-25/01-Dinner_Meat_Recipes.htm

Yankee Pot Roast with Cranberries
Makes 6 to 8 servings

Prep Time: 15 min.
Cooking Time: 3 hrs. on low

Ingredients

* 3 to 4 - pound piece of beef rump, top, or bottom round roast
* 2 - Tablespoons bacon fat
* 3 - Tablespoons flour
* 3 - cups water
* 2 - cups fresh cranberries, washed and picked over
* 1 - teaspoon salt
* 1/4 - teaspoon pepper

Directions

1. Roll roast in flour. In a roasting pan with a cover, add bacon fat and heat. Brown roast on all sides.
2. Deglaze pan with 3 cups of water and pour over roast.
3. Add cranberries.
4. Cover and cook on low heat for 3 hours our until tender. Frequently turn over roast.
5. Add salt and pepper in last 30 minutes of cooking.

http://alanskitchen.com/DINNER/Meat/01-25/08-Dinner_Meat_Recipes.htm

Steak Parmesan
Makes 4 servings

Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients

* 4 - frozen, fully-cooked chicken fried steak patties
* 3 - cups prepared marinara sauce, warmed
* 8 - slices mozzarella cheese
* 1/2 - cup Parmesan cheese, grated
* 1/4 - cup prepared pesto sauce
* fresh basil, finely shredded

Directions

Prepare each steak according to manufacturer’s directions.

1. Into each of 4 individual baking dishes, you want to ladle 3/4 cup marinara sauce.
2. Add one cooked steak to each dish.
3. Cover each with 2 slices of mozzarella and 2 tablespoons Parmesan cheese.
4. Broil for about 2-1/2 minutes or until cheese is melted and starting to brown.
5. Top each with 1-tablespoon pesto sauce.
6. Sprinkle with a few basil strips.

Granny’s note:

Can’t afford steak?

Use zucchini or egg plant.

granny

http://alanskitchen.com/DINNER/Meat/01-25/13-Dinner_Meat_Recipes.htm

Italian Herb Beef (Slow Cooker)
Makes 10 servings

Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

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 meat and onion in slow cooker.
2. Mix Seasoning, tomatoes and water until blended.
3. Pour over top and cover.
4. Cook 8 hours on LOW or 4 hours on HIGH.
5. Remove pot roast to serving platter.
6. Stir sauce before serving.
7. If you desire, serve with hot cooked noodles or pasta.

http://alanskitchen.com/DINNER/Side_Dish/01-25/05-Side-Dish_Dinner_Recipe.htm

Mr. Friendly’s Black Bean and Corn Sauté
Side Dish & Vegetable Recipes from AlansKitchen.com Makes 6 (1/2-cup) servings

Prep Time: 7 min.
Cooking Time: 5 min.
Ingredients

* 1 - Tablespoon vegetable oil
* 1/2 - cup chopped red or green bell pepper
* 1 - can (16 ounces) whole kernel corn, drained
* 2 - green onions, sliced (optional)
* 1 - teaspoon Cilantro Leaves or Dill Weed
* 1/8 - teaspoon Ground Red Pepper
* 1 - can (15-ounces) black beans, drained and rinsed

Directions

1. Heat oil in large skillet on medium-high heat.
2. Add bell pepper; cook and stir 1 minute.
3. Add corn, green onions, cilantro and red pepper.
4. Cook and stir 1 minute.
5. Add black beans and cook until heated through.

http://alanskitchen.com/DINNER/Salads/01-25/03-Salad_Dinner_Recipe.htm

Szechwan Cucumber Salad
Salad Recipes from AlansKitchen.comMakes 6 servings

This highly flavored salad makes a delicious summertime side dish.

Prep Time: 10 minutes
Refrigerate: 30 minutes

Ingredients

* 1/4 - cup rice vinegar or white wine vinegar
* 3 - Tablespoons lite soy sauce
* 2 - Tablespoons olive oil
* 2 - teaspoons McCormick® Parsley Flakes
* 1/2 - teaspoon sugar
* 1/2 - teaspoon McCormick® Ground Ginger
* 1/4 - teaspoon McCormick® Ground Red Pepper
* 3 - medium cucumbers, seeded, quartered lengthwise, and cut into 1/4-inch slice
* 1 - medium red onion, coarsely chopped (about 1 cup)
* 6 - lettuce leaves
* 1/4 - cup dry roasted peanuts

Directions

1. Whisk vinegar, soy sauce, oil, parsley flakes, sugar, ground ginger and ground red pepper.
2. Cover and refrigerate at least 30 minutes to blend flavors.
3. Toss cucumber and red onion in large bowl.
4. Whisk dressing and drizzle over cucumber mixture; toss to coat.
5. Serve on lettuce leaves topped with peanuts.

http://alanskitchen.com/DINNER/Pasta/01-25/06-Pasta_Dinner_Recipe.htm

Western Omelet
Western Omelet Makes 6 servings

Prep Time: 10 min.
Cooking Time: 20 min.

Ingredients

* 12 - ounces roll sausage
* 6 - Eggs slightly-beaten
* 3 - Tablespoons green olives chopped
* 3 - Tablespoons green chilies, seeded and chopped
* 6 - teaspoons butter or Margarine
* 1 - teaspoon salt

Directions

1. In a large frying pan over medium-low heat, cook the Original Roll Sausage, stirring until browned (about 10 minutes).
2. Using a slotted spoon, transfer the sausage to a bowl. Discard the drippings in the pan.
3. To eggs, add chopped olives, chiles and salt.
4. Melt 1 teaspoon butter or margarine in a small frying pan or a 6 to 7-inch omelet pan over medium-high heat.
5. When butter begins to brown, pour in 1/6 of egg mixture all at once.
6. As soon as bottom begins to set, lift edges to let uncooked portion flow in contact with center of pan.
7. When eggs are set add 1/6 of sausage mixture and turn omelet out of pan onto warm plate.
8. Repeat for additional servings.

Granny note:

This is one of those “each cook does it different recipes”.

In the cafes, it is usually ham, onion, pepper, chopped tomato and maybe olives or?

I have served hundreds of them, as a waitress, as a rule open face on toast, with french fries.

Sometimes as the dinner special, with a salad.

I met my first one about 60 years ago, sometimes it will be called a “Denver Omelet “.

I liked them, but liked a “Chili Burger” better.

Another open face sandwich, served with french fries and covered in chopped onions and cheese.

It is best in a truck stop or small cafe, where the chili is good.

granny

http://alanskitchen.com/DINNER/Chili/01-25/01-Chili_Dinner_Recipe.htm

Smith’s Pork Chili
Chili Recipes from AlansKitchen.comMakes 4 Servings

Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients

* 1 - pound dried kidney beans, soaked overnight, drained
* 1 - pound pork tenderloin, cut into 1” cubes
* 1 - Tablespoon butter
* 3 - Tablespoons olive oil
* 4 - cloves garlic, sliced
* 3 - yellow onions, peeled and chopped
* 1 - teaspoon whole cumin seeds
* 2 - jalapeno peppers, seeded and chopped
* 2 - Tablespoons chili powder
* 2 - cups water
* 4 - tomatoes, chopped
* 1 - green bell pepper, seeded and chopped
* 1 - red bell pepper, seeded and chopped
* 1 - Tablespoon Worcestershire sauce
* 1 - cup red wine
* 1/2 - teaspoon salt

Directions

1. In a large stockpot, cook beans as direction on package indicates.
2. Brown pork in frying pan with a olive oil. Remove to stockpot.
3. In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4. To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.

Ancho Chili Rubbed Salmon - Walt Disney World recipe
Posted by: “*~Tamara~*”
Date: Wed Jun 4, 2008 7:24 pm ((PDT))

Ancho Chili Rubbed Salmon
from Crystal Palace, Magic Kingdom

Yield: 10 servings.

3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground
pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans

Rehydrate ancho chilies in boiling water. When plump,
slit chilies and scrape out seeds. In a food
processor, combine chilies, canola oil, brown sugar,
salt and freshly ground pepper. Process until
ingredients form a paste. Spread chili paste over
whole salmon fillet and massage into fish. Let salmon
marinate, covered, in the refrigerator overnight.

Bake fish on an ungreased pan in a 375 F oven for 15
to 18 minutes, or until firm to the touch.

For the sauce, combine basil leaves, garlic, olive
oil, coarse salt, pepper and Parmesan in the work bowl
of a food processor. Puree until smooth.

To serve, mound salad greens in the center of a
serving plate. Top with salmon and generously drizzle
with basil sauce.

http://groups.yahoo.com/group/tamaras_recipe_haven/
For all kinds of wonderful recipes

________________________________________________________________________

2. Mexican Grilled Steak
Posted by: “Richard Lee
Date: Wed Jun 4, 2008 8:23 pm ((PDT))

Mexican Grilled Steak

20 ounce top sirloin steak
2 tablespoons vegetable oil
1/2 tsp. dried leaf oregano, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 cup orange juice
1 tablespoon lime juice
2 tsp. cider vinegar
2 orange slices, 1/2 inch thick

Place steak in a shallow glass baking dish. Rub with oil on each
side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime
juice, and vinegar over the steak. Cover and refrigerate overnight
or several hours, turning occasionally. To cook meat, preheat charcoal
or gas grill. Drain meat, reserving marinade. Place steak on grill. Top
with orange slices. Occasionally spoon the marinade over steaks as
they cook. Grill 3-4 minutes on each side, or until as done as you
desire. Remove orange slices to turn steak. Replace orange slices on
top of
steak. Slice thinly and serve. Note: You can also serve this with
fresh flour tortillas to wrap around pieces. You can also use this same
marinade and method for your favorite individual cuts of steak,
doubling the recipe if need be for more marinade.

This is another great group owned by *~Tamara~*

Yahoo! Groups Links

<*> To visit group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/

Chocolate Banana Coconut Cream Pie

1 frozen deep dish pie crust
2 squares semi sweet chocolate
1 T. milk
1 T. butter
2 bananas sliced
1 1/2 C. cold milk
1 (4 serving size) vanilla flavor instant pudding and pie filling
1 1/2 C. shredded coconut
1 1/2 C. frozen whipped topping thawed
shredded coconut toasted

Bake pie crust according to package directions for a baked ready to
fill pie crust. Cool.
Microwave chocolate, 1 T. milk and butter in medium bowl on high 1 - 1
1/2 minutes stirring every 30 seconds. Stir until chocolate is
completely melted. Spread evenly in pie crust. Arrange banana slices over
chocolate.
Pour 1 1/2 C. milk into a large bowl. Add pudding mix; beat with wire
whisk 2 minutes. Stir in 1 1/2 C. coconut. Spoon over banana slices
in crust. Spread whipped topping over pie. Sprinkle with toasted
coconut.
Refrigerate 4 hours or until set. Store in refrigerator.

Dorie
http://groups.yahoo.com/group/Momsmenuplan/

Chocolate Brownie Muffins
Posted by: “jacqueline
Date: Thu Jun 5, 2008 5:49 am ((PDT))

Chocolate Brownie Muffins

1 1/2 cups all-purpose flour
1 cup brown sugar
2/3 cup cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup granola
2 eggs
1 cup milk
1/3 cup oil
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Grease 12 muffin cups.

In a large bowl combine the first six ingredients mixing well.

In a separate bowl beat the eggs, milk, oil and vanilla extract well.
Pour the liquid ingredients all at once in to the dry ingredients.
Stir until just blended. Pour the batter in to the prepared muffin
cups.

Bake for 18 to 20 minutes or until firm to the touch.

Makes 1 dozen.

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3a. Apple Spice Cake Trifle
Posted by: “jacqueline
Date: Thu Jun 5, 2008 6:14 am ((PDT))

Apple Spice Cake Trifle

1 (18.25 ounce) box spice cake mix
1 1/4 cups cinnamon applesauce
3 eggs
1/3 cup vegetable oil
1 (21 ounce) can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
1 (12 ounce) carton frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil;
beat on medium speed of electric mixer for 2 minutes. Pour into a
greased 13 x 9-inch baking pan. Bake at 350 degrees F for 35 to 40
minutes or until a wooden pick inserted near the center comes out
clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until
butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and
remaining cinnamon. Beat on high until thickened, about 5 minutes.
Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the
fruit mixture, walnuts and pudding mixture. Repeat layers, ending
with remaining topping mixture. Sprinkle with toffee bits. Cover and
chill for at least 2 hours.

Yields 20 to 24 servings.

________________________________________________________________________

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

Posted by: “jacqueline
Date: Thu Jun 5, 2008 7:00 am ((PDT))

CP Cheesy Italian Tortellini

1/2 pound ground beef
1/2 pound Italian sausage
1 (15 ounce) container refrigerated marinara sauce
1 cup sliced fresh mushrooms
1 can diced tomatoes with Italian seasoning, undrained
1 (9 ounce) package refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese

Break beef and sausage into large pieces in 10-inch skillet. Cook
over medium heat about 10 minutes, stirring occasionally, or until
brown, drain.

Spray inside of 4- to 5- quart crockpot with cooking spray.

Mix beef mixture, marinara sauce, mushrooms and tomatoes in crockpot.

Cover and cook on LOW for 7 to 8 hours. Stir in tortellini; sprinkle
with cheese. Cover and cook on LOW about 15 minutes longer our until
tortellini are tender.

4 to 6 servings

Posted by: “L. Cloutier” iblc1@cox.net amorosa8
Date: Thu Jun 5, 2008 8:58 am ((PDT))

Basic Chocolate Soda

1/2 cup chocolate flavored syrup
4 T. heavy cream
1 pint vanilla ice cream
2 bottles, 7 oz. each, carbonated water, chilled

Measure 2 T. of the chocolate syrup then 1 T. cream into each of 4 tall
glasses. Add a small scoop of ice cream to each glass and mash lightly
into chocolate flavor syrup and cream. Add enough carbonated water to
each glass to fill to half. Drop a large scoop of ice cream into each
glass; Add more carbonated water to fill glasses. Variations: Double
Chocolate Soda: Prepare as directed above, but substitute chocolate ice
cream for vanilla.
Serves 4
Source: My Old Recipes

[Non-text portions of this message have been removed]

Messages in this topic (1)
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7. Quick Italian Soup
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 8:58 am ((PDT))

Quick Italian Soup

1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 pkg. hamburger helper mix for lasagna
5 cups water
1 can corn (8.25 oz)
1 can whole tomatoes (16 oz)
2 T. grated Parmesan cheese
1 small zucchini, sliced and slices cut into halves (1 cup)

Cook and stir beef and onion in large pot until beef is brown. Drain.
Stir in sauce mix, water, corn with liquid, tomatoes with liquid and
cheese. Break up tomatoes with fork. Heat to boiling, stirring constantly.
Reduce heat. Cove rand simmer, stirring occasionally 10 minutes. Stir
in noodles and vegetables. cover and cook 10 minutes longer.
Serves 5 to 6
Source: My Old Recipes

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________________________________________________________________________
8. El Caldo De Carne De Angelita (Angelitas Beef Stock)
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 8:58 am ((PDT))

El Caldo De Carne Angelita (Angelitas Beef Stock)

2 gallons cold water
3 lbs. short ribs
1 large onion
2 clove garlic
3 carrots
3 stalks celery
1 bunch parsley
2 tomatoes or 2 T. tomato paste
2 whole cloves (optional)
Salt and pepper to taste

Put short ribs and water in large pot. When this begins to boil, skim
any foam from top until liquid is clear. Now add vegetables that have
been cut in large pieces and the parsley, well tied, the cloves, salt and
pepper go in at this time, too. Cover pot and let stock simmer gently
for 2 1/2 to 3 hours. Now cool stock. discard vegetables and skim
excess fat. Reserve short ribs, to be eaten either hot or cold, heated and
simmered with potatoes, cabbage and a little soup stock.
Source: My Old Recipes

[Non-text portions of this message have been removed]

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________________________________________________________________________
9. Margarita Punch
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 8:58 am ((PDT))

Margarita Punch

2 cans (6 oz. each) frozen margarita mix
3 cups tequila
Lime slices

Mix 1 can margarita mix as directed and blend with 1 1/2 cups tequila.
Serve in an iced pitcher garnished with lime slices. When the contents
of the pitcher are low, prepare second can of mix and add tequila and
lime slices.
Source: My Old Recipes
Makes 48 oz.

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

Hungarian Hangover Soup
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 3:16 pm ((PDT))

Hungarian Hangover soup

3 slices bacon
1 small onion, chopped
1 t. Hungarian paprika
1 quart water
1 to 2 ham hocks
1 green bell pepper, sliced
1 tomato, peeled and chopped
1 can sauerkraut, well rinsed (16 oz)
1/2 lb. Polish sausage
1 T. flour
1/2 pint sour cream

Brown bacon in large kettle with tight fitting lid. Remove bacon with
slotted spoon. Reserve. Brown onions in bacon drippings until
translucent. Add paprika, water, ham hock, bell pepper and tomato to pot. Cover
and simmer 1 1/2 hours or until meat is tender. Add sauerkraut and
sausage and cook for 15 to 20 minutes. Be careful not to overcook. Mix flour
and sour cream and add to soup mixture. Remove meat from ham hocks,
dice and return meat to soup. Bring soup to boil and serve hot with
additional sour cream on the side. In Budapest, one of the most famous
coffee houses, called “New York” specializes in catering to the
after-theater crowd from midnight to morning. It serves hangover soup, chicken
broth and pork and beans.
Serves 4 to 6
Source: My Old Recipes

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13. Farfalla with Lemon Sauce
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 3:19 pm ((PDT))

Farfalla with Lemon Sauce

4 T. butter
1 cup heavy cream
1 to 2 large lemons (for 1/3 cup juice)
Zest from 1 lemon
1 cup chicken broth
10 oz. uncooked farfalla

In a skillet large enough to hold the pasta when it is done, simmer the
butter, cream and chicken broth over medium heat until it is reduced
by half. Add the lemon juice land zest. Set aside. Bring a large pot of
salted water to a boil and cook the pasta until al dente. Drain the
pasta, mix it with the sauce and serve at once.
Source: Taste of Italia

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14a. Bread and Tomato Salad
Posted by: “L. Cloutier”
Date: Thu Jun 5, 2008 3:19 pm ((PDT))

Bread and tomato Salad

1 pound 2 day old country style bread, torn into 3/4” cubes (about 8
cups)
2 pounds ripe tomatoes at room temperature, cored, seeded and cut into
1/2” pieces (about 4 cups)
1 cup finely chopped red onion
12 fresh basil leaves, shredded
5 T. extra virgin olive oil
3 T. red wine vinegar
Salt
Freshly ground black pepper
Fresh basil sprig, optional

In large bowl, toss bread, tomatoes, onion and shredded basil until
combined. Drizzle olive oil and vinegar over the tomato mixture and toss
to mix thoroughly. Season to taste with salt and pepper. Let stand at
room temperature for 10 minutes before serving. If desired, garnish with
a fresh basil sprig.
Serves 6
Source: Taste of Italia

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

Corn Pudding
Posted by: “Mary
Date: Thu Jun 5, 2008 5:56 pm ((PDT))

Corn Pudding

5 eggs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup milk
4 T cornstarch
1 (15.25 oz) can whole kernel corn
2 (14.75 oz) cans cream-style corn

Preheat oven to 400 degrees. Grease a 2-quart casserole dish. In a
large bowl, lightly beat eggs. Add melted butter, sugar, and milk.
Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour
mixture into prepared casserole dish. Bake for 1 hour.

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Absolute Stress

Posted by: “Mary
Date: Thu Jun 5, 2008 5:56 pm ((PDT))

Absolute Stress

1 fluid ounce vodka1 fluid ounce dark rum1 fluid ounce peach
schnapps1 fluid ounce orange juice1 fluid ounce cranberry
juice

In a cocktail shaker, combine vodka, rum, peach
liqueur, orange juice and cranberry juice. Shake well. Pour over ice in
a tall
glass and garnish with a slice of orange and a cherry.

http://groups.yahoo.com/group/SimpleMeals/
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Granny’s note:

I have to ask “is the above drink called Stress the normal of what is called a cocktail today”?

Sixty years ago, it would have a name along the lines of
“Kamikazi” or as it should be called “Death Alley”.

It reminded me of the many remedies of the “Good Old Days”, the Victorian Lady cures all began with “take a glass of wine”.

The Victorian Lady’s main cure for all the female complaints was a glass of wine, and an hour or two of bed rest in a darkened room.

granny

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