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]

http://groups.yahoo.com/group/ABM-recipes/message/10143

I always put the liquid ingedients in the bread pan first,I have better
luck,that way.
I took the following recipe & changed it.

Classic White Bread
16 servings 1 Weight Watcher point each
1/2 cup lukewarm fat-free milk
1/4 cup lukewarm water
2 teaspoons sugar
2 cups all-purpose flour
1 teaspoon salt
Select the dough cycle & start.
When the cycle is done remove the dough from the bread pan & put in a baking
loaf pan,that has been sprayed with nonstick cooking spray & cover with a clean
coth & let raise until doubled in volume.
Preheat oven to 425*f,brush top with 1 teaspoon fat-free milk.
Bake on centre rack about 20 minutes,reduce oven temp. to 375*f.
Bake until golden brown,25-30 minuteslonger.
remove from pan & cool completely on a wire rack.
Per serving (1/16th of loaf)
Calories: 58
Fat: 0
Fibre:0

Here’s how I changed the above recipe to make

Vanilla Raisin Bread
3/4 cup lukewarm water
2 teaspoons liquid honey
3 tablespoons vanilla extract
1/2 cup raisins
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons yeast ( I always use breadmachine yeast)
Select the basic or express cycle & start.
when the bread machine finished the cycle remove the loaf & remove the paddle
from the loaf & cool completely on a wire rack,before slicing.

Note: if you want to make Cinnamon Raisin Bread
just add 1 teaspoon of Cinnamon instead of the Vanilla.

The house smells so nice when making this recipe.
Hope you like it as much as we do.
Linda From Southern Ontario

[nw_arizona_granny]

Chili Bread (Bread Machine)

3/4 cup water
1 tablespoon melted butter
1 egg
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed chiles, canned is fine
3 cups bread flour
1 package yeast
3/4 cup shredded cheddar cheese***ADD AT THE BEEP

Place all ingredients in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and make
any necessary adjustments.

Home Cookin’ Message Board
http://members3.boardhost.com/marlaoh/index.html

Home Cookin Archives
http://recipecircus.com/recipes/marlaoh/

[nw_arizona_granny]

Pumpkin Pecan Bread (Bread Machine)
Win warm accolades for all the favorite flavors of pumpkin pie baked into
bread.

1/2 cup milk
1/2 cup canned pumpkin
1 large egg
2 tablespoon margarine or butter, cut up
3 cups bread flour
3 tablespoon packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon active dry yeast or bread machine yeast
3/4 cup coarsely chopped pecans

Add the ingredients to the bread machine* according to the manufacturer’s
directions. Select the basic white bread cycle. Makes 16 servings.
*Note: The bread machine pan must have a capacity of 10 cups or more.

Make-Ahead Tip: Bake and cool bread. Wrap in foil and place in a large
plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month.
Thaw overnight in refrigerator or 2 hours at room temperature. Or, place
foil-wrapped frozen bread in 300 degree F. oven for 25 minutes or just until
warm.

Home Cookin’ Message Board
http://members3.boardhost.com/marlaoh/index.html

Home Cookin Archives
http://recipecircus.com/recipes/marlaoh/

[nw_arizona_granny]

[I did not test this 2006 url]

Here is a great link for those who have allergies
http://www.fastq.com/~jbpratt/recipes/allergiesintol/breads.html

[nw_arizona_granny]

Black Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/3 C Water
2 2/3 Tb Applesauce or Oil
1 1/3 Tb Dark molasses
1 1/2 Tb Vinegar
1 T Sugar
1 T Salt
1 T Dried minced onion
1/4 Ts Fennel seed
2 1/2 Ts Caraway seed
2/3 C Oat bran
1 T Instant coffee granules
2 Tb Cocoa powder
1 1/3 C Rye flour
2 C Better for bread flour
2 1/2 Ts Active dry yeast

Place all ingredients in bread pan in order listed by your manufacturer.
Select basic white bread setting.

[nw_arizona_granny]

http://groups.yahoo.com/group/ABM-recipes/message/10205

This is a wonderful tasting and moist loaf. The zucchini, pepper and green
onions give such a nice color and texture. I got the recipe from the Fresh
From the Oven Breads & Rolls from Taste of Home Books and it was submitted
by Jean Moore. I use the dough cycle and shape the bread and let rise in
bread pan and then bake at 375° for 30 to 35 minutes.

Garden Vegetable Bread
9x5-inch loaf

1/2 cup warm buttermilk, 70 to 80°
3 tablespoons water, 70 to 80°
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red bell pepper
2 tablespoons chopped green onions
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and loaf size
if available. Bake according to bread machine directions (check dough after
about 10 minutes of kneading and make any necessary adjustments).

EDITOR’S NOTE: If your bread machine has a time-delay feature, we recommend
you do not use it for this recipe.

[nw_arizona_granny]

http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12951

Crock Pot Carnitas

2-1/2 lb pork tenderloin
1 lime (juice and zest)
1 orange (juice and zest)
3 cloves of garlic, roughly chopped
2 T of cumin
(Note: I added some cayenne and cinnamon to round off the second TBSP)
Salt and Pepper to taste
Lime quarters for each serving

Zest and then juice the citrus right in to the crock pot. Add chopped
garlic and cumin and mix well. Sprinkle tenderloin with salt and pepper
and cut it to fit, if necessary. Cook on low for 8-9 hours. Cut and
remove strings from tenderloin, and shred the meat with two forks,
mixing in whatever liquid there is. Serve with tortillas, beans, corn,
guacamole, shredded cheese, cilantro, etc. and/or over rice.

[nw_arizona_granny]

[Has anyone ever tried this recipe?

I knew that vinegar was used by some to be sure they got the extra food value from the bones, when making stock, LOL, except their are no bones here.

It would be a cheap pineapple bite? to the taste and is a tenderizer.......
granny]

Korean Vinegar Chicken Crockpot

8 boneless, skinless chicken breasts
1/2 cup apple cider vinegar
4 bay leaves
2 each garlic cloves, minced
dash of pepper
1 tablespoon worchestershire sauce

Simmer all ingredients in medium sized non- aluminum pan over medium
heat for 1 hour. Do not boil vinegar out.
This is also a great recipe to put into the crockpot on low and let
cook all day (around 8 hours). Great served over rice for a fast
dinner. To keep the liquid from boiling out, we double the amount of
vinegar (dilute with a little water or chicken broth).

http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12973

[nw_arizona_granny]

VEGETARIAN 15-BEAN CHILI

1 tablespoon Butter
4 medium (2 cups) carrots, chopped
1 large (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
5 cups water
1 (8-ounce) package (discard spice packet) dried 15-bean blend, soaked
in water overnight, drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 (28-ounce) can crushed tomatoes with roasted garlic
2 tablespoons tomato paste
1 to 2 tablespoons canned diced jalapeño chile pepper
1 tablespoon lemon juice
3 ounces (3/4 cup) Cheddar Cheese, shredded

Melt butter in 10-inch skillet until sizzling; add carrots, onions
and garlic. Cook over medium-high heat until onion is softened (4 to
5 minutes).

Place carrot mixture, water, beans, chili powder, cumin and salt in
slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or
until beans are tender.

Increase heat setting to High. Add all remaining ingredients except
cheese. Cover; cook 20 minutes or until heated through.

To serve, top each serving with cheese.

Recipe Tip
Chop the carrots, onion and garlic the night before at the same time
you are soaking the beans. Place in resealable plastic food bags;
store in refrigerator overnight.

Recipe Tip: Freeze leftover chili in individual servings. Spoon 1 1/3
cups chili into resealable plastic freezer containers or bags. Freeze
up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in
microwave or over medium-low heat in 2-quart saucepan.

[nw_arizona_granny]

Crockpot Hawaiian Beef

1/3 cup firmly packed brown sugar
1/3 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons Butter
1 1/2 pounds round steak, cut into 1 1/2-inch pieces, trimmed
1 cup baby-cut carrots, halved crosswise
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large (2 cups) green bell pepper, cut into bite-sized pieces
Hot cooked rice, if desired
Green onion slices, if desired

Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and
garlic in small bowl; stir until sugar is dissolved. Set aside.

Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half
of steak pieces. Cook over medium-high heat, stirring occasionally,
until browned (4 to 5 minutes). Place steak pieces in slow cooker.
Repeat with remaining butter and steak pieces.

Add carrots and onion to slow cooker. Pour pineapple juice mixture
over vegetables. Cover; cook on Low heat setting for 7 to 9 hours, or
on High heat setting for 3 to 4 hours or until meat is tender.

Increase heat setting to High. Dissolve cornstarch in cold water in
small bowl. Stir cornstarch mixture, pineapple chunks and green
pepper into beef mixture. Cover; continue cooking 30 minutes or until
green pepper is crisply tender and juices are thickened. Serve over
hot cooked rice and garnish with green onions, if desired.

[nw_arizona_granny]

Creole Beef

2 lb round steak, cut into chunks
1 onion, chopped
2 stalks celery, chopped
1 c. spicy V8 juice
2 t. Worcestershire sauce
1 t. cayenne pepper sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves of garlic, mashed
1 pkg (10 oz) frozen okra, defrosted

Layer the steak on the bottom of the cooker and top with the onion,
celery, juice, Worcestershire, and pepper sauce. Cook on low for 6-8
hours. Add the peppers, garlic, and okra. Cook on high for 30 minutes.
Good with cooked white rice.

[nw_arizona_granny]

South Pacific Beef
A little sweet and a little sour

1 lb flank steak
1 can (30 oz) fruit cocktail
1 T. oil
1 T. lemon juice
1/4 c. teriyaki sauce
1 t. vinegar
1/4 c. chopped onion

Drain the fruit cocktail, reserving 1/4 c. of the syrup. Mix the syrup
with the oil, juice, sauce, and vinegar. Lay the flank steak on the
bottom of the slow cooker and top with the syrup. Cook on low for 7-9
hours. Fifteen minutes before serving, add the fruit. Slice the steak
across the grain.

[nw_arizona_granny]

http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/11147

Crockpot Spicy Chicken Thai Noodle Soup

“A chunky hearty soup with a great blend of spices to warm you right to
the bone. Optional: you can also add bean sprouts with the noodles.” Original
recipe yield: 12 servings.

source: allrecipes.com

INGREDIENTS:

5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
1/2 tablespoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package dried rice noodles

DIRECTIONS:

In a slow cooker on low heat, combine chicken broth, wine, water, onion,
green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry
seasoning, oregano and cayenne.

In a skillet over medium heat, cook chicken in oil until brown. Stir into
slow cooker.

Cook soup 8 hours on low or 5 hours on high
.
About halfway through the cooking time, stir in the red pepper. 15 minutes
prior to serving, stir in the noodles.

[nw_arizona_granny]

Sausage Sauerkraut Supper

4 cups carrot chunks — 2-inch pieces
4 cups red potato chunks
2 14-ounce cans sauerkraut — rinsed and drained
2 1/2 pounds fresh Polish sausage — cut into 3-inch pieces
1 medium onion — thinly sliced
3 cloves garlic — minced
1 1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seed

In a 5-quart slow cooker
layer carrots, potatoes, and sauerkraut.
In a skillet, brown the sausage;
transfer to the slow cooker (slow cooker will be full).
Reserve 1 tablespoon drippings in skillet;
saute onion and garlic until tender.
Gradually add wine or broth.
Bring to a boil; stir to loosen browned bits.
Stir in pepper and caraway.
Pour over sausage.
Cover and cook on LOW for 8 - 9 hours
or until vegetables are tender and sausage is no longer pink.

Enjoy!
Susan

[nw_arizona_granny]

http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12908

Banana Nutty Cake Crockpot

2 egg
1 cup mashed up bananas
1 cup brown sugar
1/4 margarine
1 1/2 cups flour
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup cranberries
1 tsp baking soda
1 tsp salt

First mix margarine and brown sugar until creamy liquid texture is
formed. Now add the 2 eggs and mashed bananas to the mixture and beat
well. Sift the flour, salt, and baking soda together and add to the
previous mixture and stir till well blended. Add in the walnuts,
pecans, and cranberries. Place mixture in greased cake pan and place in
Crockpot on a high setting for around 3 to 4 hours or until toothpick
test proves cake is cooked.

[nw_arizona_granny]

http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12909

Easy Dried Fruit Chutney

Cooking spray
1/2 pound each dried and chopped: peaches, apricots, pineapple,
prunes, pitted dates

1/2 cup raisins
1/2 cup water
1 1/2 cup apple cider vinegar
1 cup granulated sugar
2 teaspoons curry powder or to taste
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 teaspoon salt

Lightly spray slow cooker with cooking spray. In a separate bowl
combine all the ingredients. Mix well. Transfer to the slow cooker.

Cook on HIGH for 3 to 4 hours. Uncover and cook on HIGH for an
additional 1 to 2 hours or until the fruits are tender but still
retain their shape; do not overcook.

Ladle into containers, cover tightly and refrigerate.

Makes 3 pints
—

[nw_arizona_granny]

Crockpot Garlic Slow Cooker Turkey

1 1/4 pounds skinless boneless turkey thighs
salt to taste
freshly ground black pepper to taste
1 tablespoon olive oil
1 head garlic, separated, and individual cloves peeled
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth

Season turkey lightly with salt and generously with pepper. In large skillet
over medium-high heat, warm oil. Add thighs and brown for about 10 minutes.
Place turkey in slow cooker and add remaining ingredients. Cook on MEDIUM to
HIGH setting for 1 1/2 to 3 1/2 hours.
Remove garlic cloves from pot. Crush and return to juices if desired. Serve
juices over meat.
Makes 5 servings.
Calories 188, Fat 7 g, Carbs 5 g. Sodium 156 mg, Fiber 0 g.
Points 4.

[nw_arizona_granny]

Sweet and Sour Pork

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Arrange potatoes and onion in bottom of slow cooker. Place pork on
top of potatoes and onion. Spread garlic all over pork.

In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy
sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice pork crosswise into thin slices and serve 12 ounces for this
meal. Serve with all of potatoes, onions, and sauce.

[nw_arizona_granny]

[LOL, I read this and think of leftovers, not open a package and 3 cans.........granny]

Slow Cooker Potato and Double-Corn Chowder
Use your slow cooker to create this heavenly, hearty chowder.

Prep Time:

Start to Finish:8 hr

Makes:6 servings

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

1.
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2.
Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4
hours) to develop flavors.

Note: This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base.
For slow cookers with just a heated base, follow the manufacturer’s
directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Nutrition Information:

1 Serving: Calories 275 (Calories from Fat 70 ); Total Fat 8 g (Saturated
Fat 3 g); Cholesterol 20 mg; Sodium 730 mg; Total Carbohydrate 56 g (Dietary
Fiber
5 g); Protein 13 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 18 %;
Calcium 20 %; Iron 10 % Exchanges: 3 1/2 Starch
*Percent Daily Values are based on a 2,000 calorie diet.

Success
A slow cooker that’s opened doesn’t cook, so don’t peek! Removing the cover
allows heat to escape and adds 15 to 20 minutes to cooking time.
Time Saver
Save time on cleanup when you spray the inside of the slow cooker with
cooking spray before adding ingredients.
from
www.bettycrocker.com
—
Julie

[nw_arizona_granny]

Crockpot Cabbage and Bratwurst

6 links bratwurst
1 medium head cabbage, coarsely shredded
1 large onion
1/2 cup hearty mustard
1/2 cup apple cider
1 to 2 teaspoons caraway seed
1/2 teaspoon celery seed
salt and pepper to taste

Brown sausage and cut into bite size pieces. Drain well. Combine with cabbage
and onion in the crock pot. Add remaining ingredients; cover and cook on low for
8 to 10 hours.