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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

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 ...


TOPICS: Food; Gardening
KEYWORDS: atlasshrugged; atlasshrugs; celiac; celiacs; comingdarkness; difficulttimes; diy; emergencyprep; endtimes; food; foodie; foodies; free; freeperkitchen; freepingforsurvival; garden; gardening; gf; gluten; glutenfree; granny; lastdays; makeyourownmixes; mix; mixes; naturaldisasters; nwarizonagranny; obamanomics; operationthrift; prep; preparedness; prepper; preps; recipe; stinkbait; survival; survivallist; survivalplans; survivaltoday; survivingsocialism; teotwawki; victory; victorygardens; wcgnascarthread; zaq
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To: All

Easy Barbecued Beef

3 pounds beef roast
3 cloves garlic — minced
3 tablespoons vinegar
1/2 cup brown sugar
3/4 teaspoon garlic salt
3 teaspoons worcestershire sauce
1/2 cup water
1 white onion — chopped
2 teaspoons salt
2 cups ketchup
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
Cook meat slowly till shredable, shred with a couple
forks or by hand. Combine remaining ingredients, stir
into meat simmering 15-30 minutes


4,321 posted on 06/08/2008 4:42:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Chicken & Green Chile Soup With Tamale Dumplings

Soup:

2 Poblano Chiles, roasted, peeled and chopped
2 teasp. canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced (3/4 cup)
3 cloves garlic, very finely chopped
5 cups chicken broth
2 ripe tomatoes, peeled, seeded and chopped, or 1 cup
canned tomatoes, drained and chopped
5 tomatillos, husked, rinsed and diced (optional)
1 Tablesp. chopped fresh basil
1 cup shredded cooked chicken
salt and freshly ground black pepper
Dumplings:
2 Tablesp. canola oil
1/2 teasp salt
1/2 ground cumin
1/2 c masa harina
1/2 teasp pure ground chile powder
1 large egg
1 large egg white
1/4 cup cooked fresh corn kernels or frozen, thawed
Soup:
Heat oil over medium heat. Add onions, bell peppers,
carrots, scallions and garlic. Cook until softened,
about 2 min. Add broth, tomatoes, tomatillos and
roasted chiles. Bring to a boil, reduce heat to low
and add basil. Simmer ~10 minutes.

Dumplings:
In a saucepan, combine oil, salt, cumin and 1/2 cup
water and bring to boil. Sift in masa harina and stir
with a wooden spoon until the mixture pulls away from
the sides of the pan and no longer clings to spoon, 3
to 4 minutes. Stir in chile powder and remove from
heat. Beat in egg and egg white. Fold in corn. With
wet hands, form the dough into 16 dumplings. Spoon the
dumplings into the gently simmering soup and cook
until no longer doughy, 3 to 5 minutes. Add chicken
and simmer until heated through. Add salt and pepper
to taste.

(This recipe is best if prepared ahead of time and
allowed to sit overnight to allow the flavors blend
and develop.)
Makes 8 cups, serves 8


4,322 posted on 06/08/2008 4:43:35 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Tex Mex Salad

Preparation time 30 minutes

12 cherry tomatoes, halved

1 cup thinly sliced red onion

1 small zucchini, diced

3/4 cup diced red bell pepper

1/2 cup sliced celery

1/2 cup minced fresh cilantro

1/3 cup olive oil

1/4 cup white vineger

1 to 2 teaspoons chile powder

1 large head romain lettuce,torn

1 1/2 cups (6.oz) 4 Cheese(shredded) mexican blend
(Sargento brand)

1. In a large blow combine tomatoes, onion, zucchini,
pepper,celery and cilantro; toss

2. Combine oil, vinegar, and chili powder,
Pour over vegitable mixture,

toss Cover, and refrigerate for at least one hour.

3. Arranage lettuce in a serving bowl or on
individual serving plates.

Toss cheese in with the vegitable mixture,
spoon onto lettuce.

Makes 6 servings


4,323 posted on 06/08/2008 4:44:56 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: nw_arizona_granny; All
Here's a heads up on another salmonella outbreak.........

Food Poisoning Tied to Tomatoes Spreads

Cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and homegrown tomatoes are likely not the source of the outbreak,

4,324 posted on 06/08/2008 4:47:32 AM PDT by Gabz (Don't tell my mom I'm a lobbyist, she thinks I'm a piano player in a whorehouse)
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To: All

http://health.groups.yahoo.com/group/glenbrookcooking/message/1

For those in the heat here is something cool!

Cornbread Salad!
5 cups cubed cornbread or crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
6 sliced bacon, cooked and crumbled
3/4 cup mayonnaise (use lowfat if needed)
1/4 cup sweet pickle juice
Freshly grated Parmesan cheese
Place cornbread in a large bowl. Combine tomatoes, onion, green pepper,
relish, and bacon. Spoon on top of cornbread.
Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with
Parmesan. Chill before serving.
I admit this isn’t the best salad for health but it sure does taste
goooooooooood!!!

Here is a recipe for those in rain this weekend.

Traditional Fried Green Tomatoes

Here is a good basic version of the classic Southern side dish.
Of course you can get creative by adding different seasonings to the
coating mixture.
4 large or 6 med. green tomatoes, thickly sliced
1 C flour
2 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
oil for frying
Serves 6-8
Soak tomatoes in a mixture of about 2 quarts water and 2 tablespoons
salt for about 1/2 hour.
In a large plastic food bag, mix flour, salt, pepper and cayenne. Drain
tomatoes and drop a few slices at a time into the bag and shake to coat
completely. Heat oil in a large skillet and fry coated tomato slices
until browned on each side, about 2 minute per side. Season to taste
with additional salt and pepper


4,325 posted on 06/08/2008 4:56:54 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Raspberry-hot pepper jelly

Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: about 4 (1-cup) containers or 64 servings, 1 Tbsp. each

1 jar (10-1/4 oz.) pickled whole jalapeño pepper s,drained,
seeded and chopped 1-1/3 cups seedless raspberry juice 4 cups sugar,
measured into separate bowl 1 pouch CERTO Fruit Pectin 2 Tbsp. cider
vinegar

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

PLACE peppers in blender container; cover. Blend on medium speed, using
on/off turns, to evenly chop peppers. (Do not puree.)
Scrape down sides of
blender container, if necessary.

Place peppers in large bowl. Add raspberry
juice; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.

MIX pectin and cider vinegar in small bowl. Add to pepper mixture; stir 3
minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals
may remain.)

FILL all containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids. Let stand at
room temperature 24 hours.

Jelly is now ready to use. Store in refrigerator up
to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

Important Note
Protect hands with plastic gloves while preparing peppers.

Note
Jelly sets slowly; may take up to 1 week.
This is from Kraft Foods Recipes-They used apple juice. It is freezer jam
and can be stored one year. jeannine/oregon U.S.A.

http://health.groups.yahoo.com/group/glenbrookcooking/message/14


4,326 posted on 06/08/2008 5:01:25 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://health.groups.yahoo.com/group/glenbrookcooking/message/191

BUCKEYE CANDY
1 stick butter
1 lb. bag confectioners/ powdered sugar
1 1/2 c. smooth peanut butter
2 tsp. vanilla
1 lb. dark dipping chocolate

DIRECTIONS;
Cream all ingredients except chocolate together.
On buttered cookie sheet place rows of ball shaped mixture (1 teaspoon).
Refrigerate for 2 hours.
Over double boiler melt chocolate.
Use toothpicks to dip peanut butter balls in chocolate.
Dip balls 3/4 of the way into the chocolate so some peanut butter shows.
Smooth toothpick hole away with damp finger.
————————————————————————————————————————\


BROWN SUGAR CANDY

3 c. brown sugar
1 c. water
1 tsp. vinegar
2 egg whites beaten stiff
1 c. chopped nuts

Boil the sugar, water and vinegar until it forms a
string. Add the beaten egg whites. Beat together
until cool. Add the nuts and drop on waxed paper.


Apricot Candy

1-1/2 c. apricots, grind
2 c. coconut, grind
2/3 c. Eagle Brand milk
1/2 c. chopped nuts
1/4 c. chopped cherries
Mix all together. Form into small balls, roll in
powdered sugar or chopped nuts.Refrigerate.
————————————————————————————————————————\

Title: ALMOND BARK
Yield: 40 Servings

1 c Whole unblanched almonds
3 pk (6oz)semisweet choco chips OR 1 lb White candy coating
2 tb Solid vegetable shortening

Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches.refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
————————————————————————————————————————\


Title: Almond Butter Crunch
Categories: Candies, Chocolate, Nuts
Yield: 1 servings

1 1/2 c Whole blanched almonds;
1 c Butter or margarine
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
buttered 13x9x2” pan, spreading quickly and evenly; cool. Turn out
onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of
candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
candy over and spread with remaining chocolate and sprinkle with
remaining nuts. Let stand until set. Break into pieces.
Makes l pound.


4,327 posted on 06/08/2008 5:05:13 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://health.groups.yahoo.com/group/glenbrookcooking/message/192

It’s that time of the year when Zucchini runs wild!

Here is a different twist on the summer favorite “Zucchini Bread”

LEMONY ZUCCHINI BREAD

4 CUPS ALL PURPOSE FLOUR

1-1/2 CUPS SUGAR

1 PACKAGE (3.4) OUNCES INSTANT LEMON PUDDING MIX

1-1/2 TEASPOONS BAKING SODA

1 TEASPOON BAKING POWDER

1 TEASPOON SALT

4 EGGS

1—1/4 CUPS MILK

1 CUP VEGETABLE OIL

3 TABLESPOONS LEMON JUICE

2 CUPS SHREDDED ZUCCHINI

1/4 CUPS OF POPPY SEEDS

2 TEASPOONS GRATED LEMON PEEL

IN A LARGE BOWL MIX FLOUR, SUGAR, PUDDING MIX, BAKING SODA,BAKING POWDER,
AND SALT. IN ANOTHER BOWL WHISK EGGS, MILK, OIL LEMON JUICE, STIR INTO DRY
INGREDIENTS UNTIL MOISTENED. FOLD IN ZUCCHINI, POPPY SEEDS, AND LEMON PEEL.

POUR INTO TWO GREASED 9 BY 5 BY 3 LOAF PANS. BAKE AT 350 DEGREES FOR 50-55
MIN. COOL FOR 10 MIN. MAKES 2 LOAVES.

Lucinda


4,328 posted on 06/08/2008 5:06:49 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: gopheraj

to read later


4,329 posted on 06/08/2008 5:07:59 AM PDT by gopheraj
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To: All

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24955

SUCCOTASH SALAD

1 pound green beans, trimmed and cut in half
2 cups corn kernels
DRESSING
1/4 cup balsamic vinaigrette
2 tbs horseradish mustard
1/2 tbs lemon zest

3/4 cup thinly sliced radishes

Bring a large pot of lightly salted water to a boil. Add beans and cook
uncovered 9 min. or until crisp tender. About 30 seconds before draining beans,
add corn. Drain in a colander and chill immediately under running cold water.
Drain well.

DRESSING-—Whisk ingredients in a bowl or shake in a jar until blended. BEFORE
SERVING-—Add radishes and Dressing to beans and corn. Toss to mix and coat.
MAKES 6 SERVINGS.*


4,330 posted on 06/08/2008 5:28:46 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

ROASTED GINGER CARROTS

1 1/2 pounds carrots, peeled
1/4 cup honey
1 tbs each grated ginger and lemon juice
1 tbs melted light butter

Heat oven to 425 degrees. Line a rimmed baking sheet with nonstick foil. Cut
carrots into 1 1/2 inch long diagonal pieces, if thick, halve lengthwise, too.
Stir honey, ginger, lemon and butter in a small bowl. Put carrots on baking
sheet in single layer, toss with honey mixture. Roast 20 min. tossing once until
tender and glazed. Serve with pork. MAKES 4 SERVINGS.*


4,331 posted on 06/08/2008 5:29:21 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

LENTIL SALAD

1 1/2 cups uncooked lentils
1 cup chickpeas, drained and rinsed
15 cherry tomatoes, sliced
1/2 cup black olives, sliced
1/2 cup chopped sweet bell peppers
1/2 cup shredded carrot
2 basil leaves, torn in pieces
1/2 cup olive oil
2 tbs red wine vinegar
1/2 tsp salt
1/2 tsp pepper

Cook lentils following package directions , 25 min. or until tender.
Drain. In a bowl, mix together cooked lentils and next 6 ingredients.
Stir in oil and vinegar. Season with salt and pepper. Cover with
plastic wrap and refrigerate until chilled. Serve cold. MAKES 4
SERVINGS OF SALAD.*

This was from Russie. I made some changes. I used a whole can of
chickpeas (garbanzo beans), no tomatoes (too pricey right now), &
golden balsamic vinegar. The basil leaves should be shredded to get
the flavor throughout the recipe. Also, it made more than 4 servings
for us. Makes a great take-along lunch.

I still would like to know where she got it!

God bless,
Bonnie


4,332 posted on 06/08/2008 5:34:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

GREEN TURKEY CHILI

2 turkey thighs (1 pound each), skin removed
1 medium onion, chopped
15.5 oz can white kidney beans, (cannellini), rinsed
11 oz can corn, drained
1 1/2 cups medium green tomatilla salsa
4.5 oz can chopped green chiles
2 tsp minced garlic
1 1/2 tsp ground cumin
1/2 tsp salt
1/3 cup chopped cilantro

Put turkey thighs on onion in a slow cooker. Add beans and corn. Mix salsa,
chilies, garlic, cumin and salt in a medium bowl, pour over top. Cover and cook
on low 8 to 10 hours or until meat is tender. Remove turkey to a cutting board.
Cut bite size, discard bones. Return meat to cooker, stir in cilantro. Serve
with sour cream, shredded Monterey Jack cheese, chopped red onion and lime
wedges. MAKES 4 SERVINGS.*


4,333 posted on 06/08/2008 5:35:26 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24990

Hi...
This is the recipe for one of the batches of cookies that I took to the mall
today...they were great!
Enjoy!
hugs,
peg

Praline Chip Cookies
1 1/4 c Flour
1/2 tsp Baking soda
1/2 c Butter at room temp
3/4 c Brown sugar
1 lg Egg
1 tsp Vanilla
2/3 c Coarsely chopped pecans
2/3 c Semi sweet chips, any kind or a mix of many
Heat oven to 350. Have sheets ready. Mix flour & soda. Beat butter,
sugar, egg & vanilla in large bowl with electric mixer until well
blended. With mixer on low speed, gradually add flour mix. Beat just
until blended. Stir in coarsely chopped nuts & chips. Drop rounded
tablespoonfuls 2” apart on ungreased baking sheets. Bake 11-13 minutes
until edges are lightly browned. Tops will feel soft. Cool praline
cookies on cookie sheet on wire rack 2-3 minutes before removing to
rack to cool completely.

Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin


4,334 posted on 06/08/2008 5:36:59 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

MOM’S BREAKFAST COOKIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup oil
1 cup dark brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup oatmeal
1 cup corn flakes
2 cups flour
1 teaspoon baking soda
1/2 cup walnuts — chopped
1/2 cup chocolate chips

Mix oil, sugars, eggs and vanilla. Blend in oats and corn flakes.
Sift together flour and baking soda. Add nuts and chips. Drop
tablespoons of mixture on ungreased baking sheet. Bake at 350 degrees
for 10 minutes.

Recipe Source: our_recipe_123 yahoo group, submitted by misscarolp


4,335 posted on 06/08/2008 5:38:03 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24997

GINNY’S ALL AMERICAN CHILI CHOWDER

2 tbs olive oil
3 medium onions, diced
2 pounds lean ground turkey
2 cans 28 oz each diced tomatoes
2 cans 15 1/2 oz each red kidney beans, drained and rinsed
28 oz can baked beans
8 oz can tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 tsp salt
1/4 tsp black pepper
Tortilla chips, optional

Heat oil in a skillet. Cook onions 10 min. or until nicely browned. Crumble in
turkey, cook 10 min. or until turkey cooks through. Place turkey mixture in a
slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce,
corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low.
Serve with tortilla chips, if desired. MAKES 12 SERVINGS.*

Recipe by Craig Beyer (Actually his mother’s recipe).


4,336 posted on 06/08/2008 5:39:10 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

BEEF RAGU WITH BEANS

2 large carrots, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
1 large onion, coarsely chopped
4 cloves garlic, peeled
2 pounds ground beef
2 cans 14 1/2 oz each diced tomatoes
2 cups beef broth
3 tbs tomato paste
2 tsp sugar
15 1/2 oz can cannellini beans, drained and rinsed
1 1/2 tsp each dried Italian seasoning and salt
1 tsp red pepper flakes
FOR SERVING
1 pound rigatoni, cooked
Grated Parmesan cheese, optional

Place carrots, celery, onion and garlic in a food processor, pulse until finely
chopped. In a large bowl, mix vegetables, beef, tomatoes, broth, tomato paste,
sugar and beans. Add half of each: Italian seasoning, salt and pepper flakes.
Stir until combined.

Place mixture in a slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on
low. Stir in remaining Italian seasoning, salt and pepper flakes. Cook for an
additional 30 min.

FOR 8 SERVINGS-—Toss half the meat sauce with rigatoni, serve with cheese if
desired. Reserve other half of the sauce for future meals. May be frozen,
tightly covered for up to 2 months. MAKES 12 CUPS.*


4,337 posted on 06/08/2008 5:40:19 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/25021

My 4 year old ran out of play doh (which is quite often). So I have
given up on buying the stuff. Plus it is more fun to make and them
play with it. He wanted to help with everything and I think it makes
it more special. Here is a recipe I found that is very convenient.
It does however use a lot of salt. But it is not to be eaten, but it
can be if done accidentally.

1 cup flour
1/2 cup salt
1 cup water
2 tablespoon oil
2 tablespoon cream of tartar (important for the dough not to crack
and be rubbery)

Mix flour, salt and oil, and slowly add the water. Cook over medium
heat, stirring until dough becomes stiff. Turn out onto wax paper and
let cool. Knead the dough with your hands until of proper consistency
adding flour as needed. Use as is, or divide into balls and add a
few drops of the food coloring (not too much or it will stain the
little hands). Store in a tight container at room temperature.

Nutty Butter Playdough EDIBLE
1 cup peanut butter
1 cup powdered milk
1 cup honey
1 cup oatmeal

Mix together and play.

Kool-Aid Play Dough
2 1/2 to 3 cups flour
2 cups boiling water with 1 package Kool-aid (any flavor)
3 tablespoons corn oil
1/2 cup salt
1 tablespoon alum

Mix ingredients and knead with flour (may take up to 1 extra cup).
Use more if the dough draws moisture in high humidity. Keeps well,
has a nice fragrance and is very colorful and very flexible.


4,338 posted on 06/08/2008 5:41:35 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

BETTER BURGERS

2 pounds lean ground beef
3/4 cup wheat germ
2 eggs
1/2 cup half and half
2 tbs minced onion
2 tsp Worcestershire sauce
1 tsp salt
1/4 tsp dried marjoram or oregano
1/4 tsp dried thyme
8 hamburger buns

In a large bowl, combine first 9 ingredients. Shape into 8 patties. Broil or
grill 5 min. per side or until 150 degrees on a thermometer.

Place a slice of American cheese on top during the last 2 min. of cooking. Let
stand covered 5 min. Place hamburgers on buns and top with lettuce and sliced
tomato. MAKES 8 SERVINGS.*


4,339 posted on 06/08/2008 5:43:17 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/25026

GREEK MEATLOAF

1 1/2 pounds lean ground beef
1/2 cup unseasoned bread crumbs
4 oz basil tomato or plain feta cheese, crumbled
2 eggs, beaten
1 large onion, chopped
1 cup shredded carrot
1 tsp dried Greek seasoning or dried oregano
1/2 tsp salt
1/2 tsp pepper

Heat oven to 375 degrees. Spray a 13X9 inch baking pan with nonstick spray. In a
large bowl, mix together the first 9 ingredients. Form into a loaf, place in
baking pan.

Bake 1 hour or until temp registers 150 degrees on thermometer. Allow to rest
covered 10 min. before slicing. Goes good with oven fries. MAKES 6 SERVINGS.*


4,340 posted on 06/08/2008 5:44:25 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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