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]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24837

This was really yummy! I think maybe you could bake it for a little less time,
especially if your pork chops are not too thick. I had pretty thick ones and
they were just a tad bit dry...but that’s just the way pork is!! I think next
time I would maybe bake 20-25 minutes per side...the taste was terrific!
Enjoy!
hugs,
peg

Oriental Pork Chops

4 (3/4 to 1 inch thick) boneless butterflied pork chops
1 egg beaten
4 tbsp. soy sauce
1/4 cup bread crumbs
1/2 tsp garlic powder
1/8 tsp ginger

Place chops in shallow baking dish. Combine egg, soy sauce and pour
over chops. Turn to coat. Cover and marinate at least 1 hour, turning
occasionally in the refrigerator.

Combine bread crumbs, garlic powder and ginger, dredge chops on all
sides in bread crumb mixture. Arrange in shallow baking pan coated
with cooking s, not the one used for the marinate unless it is
cleaned first.

Bake in 350 degree oven for 30 minutes turn chops and continue baking
until done about 30 minutes.

Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin

[nw_arizona_granny]

I made this for dinner last night and it was great!! a nice comfort meal...like
chicken and rice casserole...I would suggest that you could cut the cooking time
down to about 5 hours...I cooked it for 6 hours and the rice was becoming a
little gummy and the chicken a tad bit dry...but the taste was great! I guess it
just all depends on how hot your crockpot cooks. I will definitely make this
again..it would be great to take to a potluck dinner.
Enjoy!
hugs,
peg

No-Peek Chicken Pot (Crockpot Recipe)
Ingredients
1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup
1 (1 ounce) package Dry onion soup mix
2 cups Water
2 cups (6 ounces) uncooked instant rice
16 ounces Skinned and boned uncooked chicken breast, cut into 36
pieces
1 (4 ounce) can Sliced mushrooms, drained
1/8 teaspoon Black pepper

Preparation
Spray a slow cooker container with butter-flavored cooking spray.

In prepared container combine chicken soup, dry onion soup mix,
water, and uncooked rice. Stir in chicken, mushrooms and black pepper.

Cover and cook on LOW for 6-8 hours. Gently stir just before serving.

Recipe source: all-simple-recipes yahoo group, submitted by Dorie
PEG’S NOTE: I think 5 hours on low would be long enough to cook…I did it for 6
hours and it was fine, but any longer than that and the rice would become too
gummy and the chicken a little too dry.

[nw_arizona_granny]

This bread is so yummy and moist...
enjoy!
hugs,
peg

Cherry-Almond Bread
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup chopped almonds
1 jar (10oz) maraschino cherries, drained and chopped
1 tsp almond extract
Preheat oven to 350 degrees. In a large bowl, cream sugar, butter and eggs until
light and fluffy. In a separate bowl, sift together flour baking soda, and salt.
Blend into creamed mixture with buttermilk. Stir in almonds, cherries and almost
extract. Pour batter into a greased and floured loaf pan and bake 55 - 60
minutes, testing for doneness with a toothpick. Remove from pan and cool on a
wire rack.
Yield: 1 loaf of bread

Recipe source: Merry_Makers yahoo group, submitted by Terri Kunz

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24842

[nw_arizona_granny]

Oatmeal-Cherry Cookies

Ingredients
1 cup butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 cups rolled oats
1 cup snipped dried red cherries (6 ounces)

Directions
1. In a large mixing bowl, beat butter with an electric mixer on medium
to high speed for 30 seconds. Add brown sugar, granulated sugar, baking
powder, cinnamon, salt and baking soda. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in the
remaining flour. Stir in oats and dried cherries.
2. Drop the dough by rounded teaspoons 2 inches apart onto ungreased
cookie sheets. Bake in a 350 degree F. oven about 12 minutes or until
the edges are lightly browned. Cool on cookie sheets for 1 minute.
Transfer to wire racks and let cool. Makes about 60 cookies.

Nutrition facts per serving:
calories: 85
total fat: 4g
saturated fat: 2g
cholesterol: 16mg
sodium: 63mg
carbohydrate: 12g
fiber: 1g
protein: 1g

Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by angelkisses

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24843

[nw_arizona_granny]

This was another winner with the mall gang today!! These cookies are
fantastic...I don’t know how they work without flour..but they do and they are
wonderful! I might have to keep this recipe out for my Mistletoe Marketplace!!
Enjoy!
hugs,
peg

Flourless Peanut-Chocolate Cookies
Makes 24 | Prep Time: 10 minutes | Total Time: 30 minutes
ingredients
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts
Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl,
stir together peanut butter, sugar, egg, baking soda, and salt until well
combined. Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into
balls. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from
top to bottom and front to back halfway through. Cool 5 minutes on sheets;
transfer cookies to racks to cool completely.
Per cookie: 134 calories; 8.9 grams fat; 3.9 grams protein; 12.2 grams
carbohydrates; 1.2 grams fiber
http://www.pbs.org/everydayfood/recipes/flourless_peanut.html

Recipe source: all-simple-recipes yahoo group, submitted by Beth Layman

[nw_arizona_granny]

Another hit with my mall walking cookie monsters! These cookies were yummy!
...nice and crispy!
Enjoy!
hugs,
peg

CINNAMON SUGAR BUTTER COOKIES

TOPPING:

3 tbsp. white sugar
1 tbsp. ground cinnamon

COOKIES:

2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dark brown sugar, packed
1/2 c. white sugar
1 c. salted butter, softened
2 lg. eggs
2 tsp. pure vanilla extract

Preheat oven to 300 degrees.
In a small bowl combine sugar and cinnamon for
topping. Set aside.

In a medium bowl combine flour, soda and salt. Mix
well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer
set at medium speed. Add the butter and mix to form a
grainy paste. Scrape sides of bowl, then add the eggs
and vanilla extract. Mix at medium speed until light
and fluffy.

Add the flour mixture and blend at low speed just
until combined. Do not overmix. Shape dough into 1”
balls and roll each ball in cinnamon-sugar topping.

Place onto ungreased cookie sheets, 2” apart. Bake for
18 to 20 minutes. Immediately transfer cookies with a
spatula to a cool, flat surface. Yield: 3 dozen.

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Star

[nw_arizona_granny]

I just happened to have some orange juice that needed to be used before it
expires and some orange marmalade in my refrigerator and then I found this
recipe....so.....these muffins are going to church tomorrow...they are very
yummy!
Enjoy!
hugs,
peg

Marmalade Muffins

1 egg beaten
1/4 cup orange juice
2 Tbsp. sugar
1 Tbsp. vegetable oil
1 cup Bisquick
1/4 cup orange marmalade

Preheat oven to 400 degrees.

Combine egg, juice sugar and oil. Add Bisquick and beat 30 seconds;
stir in marmalade. Fill greased muffin tins 2/3 full and bake 15 to 20
minutes.

Yield 6 - 8 large muffins

Recipe source: RecipeFavorites yahoo group, submitted by Jackie Austin

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24859

[nw_arizona_granny]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24855

We eat pancakes or waffles just about every day. I like to make big
batches of them and keep some in the fridge and some in the freezer.
However the cost of syrup was an issue. We avoid corn syrup so we
don’t buy the low priced syrups from the grocery store. But for the
amount we use, the cost of real maple syrup is too much. I tried
making syrup like my mom did, using sugar and water and Mapeleine
flavor, but it turns our our 5-yo is reactive to the artificial maple
flavor and it makes him crazy for half the day if he eats any of it.
So I needed to figure out another way to have affordable syrup,
without corn syrup, or artificial flavor. I bought some apple cider
syrup at the store that was really good (but not cheap) and then
decided to try making my own. It has turned out great. It has nice
color and flavor and we all like it, and it is REALLY easy. Here is
the recipe I’ve settled on:

1 cup of apple juice
1 cup of white sugar
1 cup of brown sugar

Mix with a whisk in a saucepan and heat until it boils and the syrup
turns clear brown. Allow to cool to a safe temperature before
serving. Store it in the refrigerator in a glass container - either a
recycled glass syrup bottle or a mason jar.

Linda B.

[nw_arizona_granny]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24864

MEDITERRANEAN STUFFED EGGPLANT

4 small Italian eggplants
8 oz ground chicken or turkey
2 medium bell peppers, chopped
1 medium onion, chopped
2 tsp minced garlic
14 1/2 oz can diced tomatoes
1 cup water
1/2 cup regular pearl barley
2 cups baby spinach
3 tbs chopped basil
2 tbs grated Romano cheese

Line a rimmed baking sheet with nonstick foil. Halve eggplants lengthwise, then
scoop out flesh, leaving a 1/2 inch thick shell. Coat eggplants with nonstick
spray, invert on baking sheet. Chop scooped eggplant.

Coat a skillet with nonstick spray. Cook chicken, peppers, onion, chopped
eggplant and garlic 4 min. Add tomatoes, water and barley. Reduce heat cover
and simmer 2 min. or until barley is tender.

Heat broiler. Broil eggplant shells 12 min. or until lightly charred and soft
turning once. Stir basil and spinach into chicken mixture, spoon into eggplant
halves. Sprinkle with cheese. MAKES 4 SERVINGS EGGPLANT.*

[nw_arizona_granny]

Here is another yummy coffee cake that I took to church last week...another
winner!
Enjoy!!
hugs,
peg

One Step Tropical Coffee Cake

1 1/2 c flour
1 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 c oil
2 eggs
1 c (8 oz) sour cream or yogurt (pineapple, apricot or orange)

Topping:
1 c coconut or chopped nuts
1/3 c sugar
1 tsp cinnamon

Preheat to 350.

Grease a 9 inch square pan or an 11x7 pan. Combine the flour, sugar,
baking powder and sat. Add oil, eggs and sour cream (or yogurt).
Stir until just moistened. Pour into prepared pan.

Combine topping ingredients and sprinkle over batter. Bake for 35 to
45 minutes or until a toothpick comes out clean.

Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24868

[nw_arizona_granny]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24882

It’s that time again....making treats for coffee hour at church on Sunday....
Here is a new recipe that I tried...and of course had to have a little nibble
to make sure it is ok!! It is yummy!
Enjoy—
hugs,
peg

Peanutty Chocolate Banana Bread

Submitted by FootsieBear
2 c all purpose flour
1 c sugar
1tbs baking powder
½ tsp salt
1 c mashed ripe banana (2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c milk chocolate morsels, divided
1/3 c peanuts
Preheat oven to 350. Spray bottom only of stoneware loaf pan with vegetable
oil using kitchen spritzer. In classic 2 qt batter bowl. Combine flour, sugar,
baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir
until dry ingredients are moistened using mix n scraper. Stir in ¾ cup of the
milk chocolate morsels. Spoon batter into pan. Using food chopper, coarsely chop
peanuts. Sprinkle peanuts and remaining ¼ cup of milk chocolate morsels evenly
over batter. Bake 60 minutes or until cake tester inserted in center comes out
clean. Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non
stick cooling rack cool completely. Cut into slices using serrated bread knife.

Yield 1 loaf 12 servings

Recipe source:
http://www.joycesfinecooking.com/Recipes3/peanutty_chocolate_banana_bread.htm

[nw_arizona_granny]

Here is another treat I made for church on Sunday....
These are really yummy! With this batch I used lemon zest...I have some orange
zest in the freezer too and I may just have to try these muffins with the orange
next!
Enjoy!
hugs,
peg

Lil’ Citrus Muffins

Muffins
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter or margarine, softened
2/3 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla
2 teaspoons orange, lemon or lime zest

Topping
2 tablespoons butter or margarine, melted
1/3 cup sugar

Preheat oven to 375°F. For muffins, lightly spray cups of Deluxe Mini-Muffin Pan
with nonstick cooking spray or line with paper liners. In Small Batter Bowl,
combine flour, baking powder, baking soda and salt; mix well. In Classic Batter
Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended. Add
egg; beat until smooth. Mix in sour cream, vanilla and orange zest. Add flour
mixture; mix just until dry ingredients are moistened. (Do not overmix.)Using
Small Scoop, drop a rounded scoop of batter into each muffin cup. Bake 12-13
minutes or until light golden brown. Do not overbake. Cool in pan 3 minutes;
remove from pan. Cool slightly. For topping, dip tops of warm muffins into
butter and then into sugar. Serve warm.
Yield: 2 dozen mini muffins

Recipe source:
http://www.joycesfinecooking.com/PC%20Recipes/lil_citrus_muffins.htm

[nw_arizona_granny]

This bread is soooooooooo yummy!
Enjoy!
hugs,
peg

Nancy’s Apple Bread
Submitted by Sherry Lewis
Bread
1 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1 tablespoon lemon juice
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon salt
2 medium apples

Crumb Mixture
1 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons flour
2 tablespoons butter, cold

Preheat oven to 350 degrees.
Cream butter and sugar together in large mixing bowl. Dissolve baking soda in
lemon juice. Combine baking soda mixture, eggs, and vanilla with butter mixture.
Beat mixtures together. Add the flour and salt. Peel, core and slice apples and
coarsely chop the apple slices. Gently fold apples into batter. Combine crumbs
ingredients, cutting in butter to get a coarse crumb texture. Spoon 1/2 of the
batter into greased loaf pan. Sprinkle with 1/2 crumb mixture. Press crumbs
gently into surface of batter. Add the other half of the batter and sprinkle
with the other half of the crumb mixture. Bake 1 hour 15 minutes or until cake
tester inserted in center comes out clean. Cool 10 minutes in pan. Remove bread
and cool completely on cooling rack before slicing.

Yields: 1 loaf—16 slices

Recipe source:
http://www.joycesfinecooking.com/Recipes3/nancys_apple_bread.htm

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24885

[nw_arizona_granny]

I just made these this morning and they are wonderful!!
I will be making these again.
Enjoy!
hugs,
peg

PEANUT BUTTER N APPLE COOKIES

INGREDIENTS:
1/2 CUP (1 STICK) MARGARINE OR BUTTER
1/2 CUP PACKED BROWN SUGAR
1/3 CUP GRADULATED SUGAR
1/3 CUP PEANUT BUTTER
1 EGG
2 TEASPOONS VANILLA EXTRACT
1 CUP ALL PURPOSE FLOUR
1/2 TEASPOON GROUND CINNAMON
1/2 TEASPOON BAKING SODA
3 CUPS APPLE FLAVORED CERERAL (LIKE APPLE JACKS) CRUSHED TO 2 CUPS

DIRECTIONS:

PREHET OVEN TO 350 DEGREES F. LIGHTLY GREASE COOKIE SHEET. BEAT
MARGARINE,SUGARS,AND PEANUT BUTTER UNTIL CREAMY. ADD EGG AND
VANILLA ; BEAT WELL. COMBINE FLOUR, CINNAMON AND BAKING SODA. ADD TO
MARGARINE MIXTURE;MIX WELL. STIR IN CEREAL. USING 1 LEVEL
TABLESPOON,SHAPE DOUGH INTO 1 INCH BALLS. PLACE 2 IN APART ON
PREPARED COOKIE SHEET; FLATTEN SLIGHTLY. BAKE 9-11 MIN OR UNTIL
LIGHTLY BROWNED. LET STAND 1 MIN BEFORE REMOVING TO RACKS TO COOL.

MAKES 3 1/2 DOZEN

COMPLIMENTS OF SOUTHERN HOME
Recipe source: Holiday Express yahoo group, submitted by cristelleyte

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24899

[nw_arizona_granny]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24905

Oh my gosh....this was sooooooooooooo good! I served it for dinner tonight and
we just gobbled it down!
What a wonderful recipe..this is a keeper for sure!
Enjoy!
hugs,
peg

Crockpot Chicken Paprikash

1 serving cooking spray or enough to coat skillet
2 cups mushrooms, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
1 small sweet red pepper, diced
1 teaspoon paprika
3/4 teaspoon table salt
1/2 teaspoon black pepper
1/2 cup canned chicken broth
1 pound uncooked chicken breast, boneless and skinless
1 tablespoons all purpose flour
1/2 cup fat free sour cream

Coat a nonstick skillet with cooking spray and heat. Add mushrooms,
onion, garlic and pepper; saute 5 minutes. Stir in paprika, salt and
pepper; cook 30 seconds more. Spoon mixture into a 4 to 5 quart
crockpot; add broth. Cut each chicken breast into 4 long strips; add
to slow cooker. Cover and cook on low setting for 5 to 6 hours. Stir
together flour and sour cream in a cup; stir into chicken mixture.
Cover and cook on low until the mixture is thick and hot, about 10
minutes more. Makes about 2 cups per serving.

Serves 4. 4 points per serving.
Recipe source: love2collectrecipes yahoo group, submitted by Matthew Goff

PEG’S NOTE: I served over brown rice.

[nw_arizona_granny]

CRISPY BAKED BARBEQUE CHICKEN

1/2 cup fine bread crumbs
1/8 tsp. or more cayenne pepper
1 tsp. chili powder
1/4 tsp. dry mustard
1/4 tsp. celery seed
2 1/2 - 3 lbs. chicken parts
1 tsp. brown sugar
1/4 cup butter or margarine, melted

Combine dry ingredients. Season chicken with salt and pepper. Moisten
chicken with butter. Roll in crumb mixture.

Arrange chicken on foil-lined shallow pan, skin side up. Do not let
pieces touch.

Bake at 350 degrees F., uncovered, about 50 minutes. Do not turn. Makes
6 servings.

[nw_arizona_granny]

http://groups.yahoo.com/group/FrugalFriendsintheKitchen/message/24924

I made this for dinner tonight and it was wonderful!! If you like leg of lamb,
you will love this...I felt like we had a real gourmet meal that would of cost a
fortune in a fancy restaurant!! I served it with stir fried veggies ...sugar
snap peas, asparagus, shallots, sesame seeds sauteed in olive oil and a little
sesame oil. I added some raspberry balsamic vinegar too....Yum!
What a great meal...hubby thoroughly enjoyed it too!!
Enjoy!
hugs,
peg

TUSCAN LAMB SHANKS

4 lamb shanks
1/4 tsp each salt and pepper
1 tbs olive oil
1 tbs minced garlic
28 oz can whole plum tomatoes in juice
1 cup chicken broth
1 cup sun dried tomatoes (not in oil), halved
1/2 cup pitted Kalamata olives
1 tbs chopped rosemary or 1 tsp dried
15.5 oz can cannellini beans, rinsed
12 oz jar marinated artichoke hearts, drained
1 cup frozen green peas
GARNISH: Chopped Parsley

Heat oven to 350 degrees. Season lamb with salt and pepper. Heat oil in a Dutch
oven. Add shanks, cook turning to brown all sides. Remove. Add garlic cook 20
seconds. Remove pot from heat. Add all tomatoes, broth, olives and rosemary,
breaking up plum tomatoes. Add lamb. Cover and bake 2 hours or until lamb is
tender. Stir in beans, artichoke and peas. Cover and bake 15 min. MAKES 6
SERVINGS.*

Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie

[nw_arizona_granny]

Applesauce Nut Bread
Makes 1 loaf

2 c. flour
1 c. sugar
3 t. baking powder
1 t. baking soda
1 Tbsp. melted margarine
1 c. applesauce
1 egg
1/2 c. nuts

Mix dry ingredients together.

Beat egg; add melted margarine and applesauce; mix together. Add
egg/applesauce mixture to dry ingredients. Fold in nuts.

Pour into greased loaf pan and bake one hour at 350 degrees.

[jetson]

pingo

[nw_arizona_granny]

Need your prayers.

scan san diego.net
police scanner #1

As I listen, they are attempting to free a young lady in a compact car, who is under a semi truck.

They are attempting to free her, she has head injuries and chest injuries, the chest is under the truck bumper and unknown, except crushed..................AND she is still conscious.

Time for some big prayers, for a brave lady who has not given up and for all those fighting to free her.