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.emerils.com/recipe/5107/Caldwell-Dried-Apricot-Kolaches

* Source: Cooking Section, October 2002
* Dish Type: Baked Goods

Caldwell Dried Apricot Kolaches

Ingredients

* DRIED APRICOT FILLING:
* 1 pound dried apricots
* Three-fourths cup sugar
* 3 tablespoons butter
* STREUSEL TOPPING:
* One-half cup sugar
* One-half cup flour
* One-half cup melted butter
* KOLACHES:
* 2 packages (1/4-ounce) active dry yeast
* One-half cup warm water
* One-half cup butter
* Three-fourths cup sugar
* 1 teaspoon salt
* 1 egg, beaten
* 6 cups all-purpose flour
* 2 cups warm milk

Instructions

Preheat the oven to 350 degrees. Cook the apricots according to package directions. Drain and stir in sugar and butter. Prepare the Streusel Topping by combining the sugar and flour, adding the butter and mixing together until small crumbs form. To make the kolaches, dissolve the yeast in the warm water and let stand about 5 minutes. In a mixing bowl, cream together the butter, sugar and salt, then stir in the egg and 2 cups of the flour. Add the milk and the dissolved yeast. Add the remaining flour and knead until a soft dough forms. Cover with a towel and set in a warm spot until the dough doubles in size. Roll out the dough on a floured surface and cut into three-inch squares. Press down with the back of spoon to form indentions and fill with the apricot mixture. Fold the dough to cover the filling and sprinkle with the Streusel Topping. Bake until golden brown, about 20 minutes.

http://www.emerils.com/recipe/3710/Oregano-Flatbread

* Source: Prime Time Emeril Cookbook
* Dish Type: Baked Goods

Oregano Flatbread

Ingredients

* 1 teaspoon active dry yeast
* 3/4 cup warm (about 110?F) water
* 1/4 cup olive oil
* 2 tablespoons coarsely chopped fresh oregano
* 1 tablespoon minced garlic
* 2 cups bleached all-purpose flour
* 1/2 teaspoon salt
* About 1/4 cup cornmeal for dusting
* 1 teaspoon kosher salt

Instructions

Combine the yeast and water in a large bowl and let stand for 5 minutes, or until the yeast looks creamy. Stir to dissolve the yeast. Stir in 3 tablespoons of the olive oil, the oregano, and garlic. Add the flour and salt, and stir well until a smooth ball forms.

Sprinkle the cornmeal over a large baking sheet and place the dough in the center. Cover with plastic wrap or a damp kitchen towel and put in a warm, draft-free place to rise until it doubles in size, about 50 minutes.

Preheat the oven to 400°F.

Remove the towel. Flatten the dough into a round with a rolling pin. Cut into 6 equal wedges. Flatten each wedge, pressing firmly with the palm of your hand, until very thin, about 1/8 inch. Transfer to ungreased baking sheets.

Bake until golden brown, 10 to 12 minutes, switching the positions of the sheets from top to bottom halfway through the baking. Remove from the oven. Brush the wedges with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt before serving.

Yield: 6 Wedges

[Hidden planned leftovers...LOL]

http://www.emerils.com/recipe/3245/Muffaletta-Calzone

* Source: Cooking Section, May 2001
* Dish Type: Baked Goods
* Version: 2 [other versions]

Muffaletta Calzone

Ingredients

* CALZONE DOUGH:
* 1 cup warm water (about 110?F)
* 1 (1/4 ounce) package active dry yeast
* Pinch of sugar
* 2 1/2 cups all-purpose flour, plus additional as needed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* FILLING:
* 1 pound provolone cheese, cut into thin strips
* 4 ounces mortadella, cut into thin strips
* 4 ounces Genoa salami, cut into thin strips
* 4 ounces baked ham, cut into thin strips
* 1 large egg, lightly beaten with 2 tablespoons water
* 2 2/3 cups olive salad

Instructions

To prepare the dough, pour the warm water into a small bowl. Sprinkle the yeast and sugar on top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and salt at low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute.

Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead 2 to 3 minutes, until the dough is smooth and elastic. The dough should be soft, but use additional flour as needed, a tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours.

Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.

Preheat the oven to 425ºF.

To fill the calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower third of each circle. Moisten the edges of each with water. Fold the top half over the bottom half to form a half moon, and seal the edges by crimping with a fork. Lightly brush the top and edges with the egg wash.

Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes. Serve each calzone on top of a small mound of olive salad.

Yield: 8

http://www.emerils.com/recipe/5536/Manly-Man-Stuffed-Cornbread

* Source: Emeril Live EM1E40e
* Dish Type: Baked Goods
* Version: 2 [other versions]

Manly Man Stuffed Cornbread

Ingredients

* 1/2 pound bacon, chopped
* 1 1/2 cups fresh corn kernels
* 1 cup heavy cream
* 1/4 teaspoon salt, plus 1/2 teaspoon
* 2 teaspoons unsalted butter
* 3 tablespoons water
* 1 1/2 cups yellow cornmeal
* 1/2 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon cayenne
* 2 eggs, lightly beaten
* 1 1/2 cups buttermilk
* 3 tablespoons melted unsalted butter
* 2 jalapeno peppers, seeded and finely chopped
* 1 3/4 cups grated sharp cheddar cheese

Instructions

Preheat the oven to 375 degrees F.
†
Place a 10-inch cast iron skillet in the oven to get hot.
†
In a large skillet, fry the bacon over medium-high heat until brown, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn. Cook, stirring, until golden and tender, about 5 minutes. Add the cream, butter, 1/4 teaspoon salt, and water, and cook until thick and creamy, about 10 minutes. Remove from the heat and mash with a potato masher to crush some of the corn. Let cool.
†
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne. Stir to combine.
†
In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter. Add the buttermilk mixture to the dry ingredients and mix well. In a separate bowl, combine the cooled cream corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.
†
Remove the skillet from the oven and add the remaining tablespoon of melted butter, tilting the skillet to coat the bottom and sides. Pour half of the batter into the bottom of the skillet. Top with the corn-cheese mixture, then top with the remaining half of the batter. Bake until golden brown and set, about 30 minutes.
†
Remove from the oven and sprinkle with the remaining 1/4 cup of cheese. Serve hot.
†
Yield: 6 to 8 servings

http://www.emerils.com/recipe/4755/Italian-Blend

* Source: Cooking Section, November 2001
* Dish Type: Baked Goods

Italian Blend

Ingredients

* 2 parts basil
* 2 parts marjoram
* 1 part garlic powder
* 1 part oregano
* One-half part thyme
* One-half part rosemary
* One-half part crushed red pepper

Instructions

Mix all of the ingredients together and put in an airtight container.

http://www.emerils.com/recipe/6596/Its-a-Good-Morning-Muffins

* Source: There’s a Chef in My Family
* Dish Type: Baked Goods
* Cuisine: American
* Cooking Method: Baking
* Occasion: Any
* Effort Level: Simple

It’s a Good Morning Muffins

These delicious muffins have not only raisins and carrots, but also parsnips, apples, pecans, and coconut! The perfect way to get lots of good fiber in even the pickiest of eaters! Bake up a batch and keep some on hand for after-school snacks, too!
Ingredients

* 2 teaspoons unsalted butter
* 2 cups all-purpose flour
* 1 cup sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 cup grated carrots
* 1 cup grated parsnips
* 1/4 cup golden raisins
* 1/4 cup dark raisins
* 1/2 cup chopped pecans
* 1/2 cup shredded coconut
* 1 Granny Smith apple, peeled, cored and chopped
* 2 large eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract

Instructions

Position rack in center of oven and preheat the oven to 350Âº F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.

Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.

In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth.

Add the wet mixture to the flour mixture and stir until the batter is just blended.

Spoon equal amounts of the batter into the wells.

Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.

Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.

Remove the muffins from the muffin pan and set aside to cool completely.

YIELD: 1 dozen muffins

http://www.emerils.com/recipe/3501/Homemade-Cones-for-Ice-Cream-or-Sorbet

* Source: Cooking Section, July 2001
* Dish Type: Baked Goods

Homemade Cones for Ice Cream or Sorbet

Ingredients

* Ingredients (same as for tuile cups)
* 4 egg whites
* One and one-fourth cups all-purpose flour
* 1 cup powdered sugar
* 5 tablespoons butter, melted and cooled
* 2 tablespoons heavy cream

Instructions

Preheat the oven to 450 degrees. Whip the egg whites until well blended. Add the flour and the sugar until blended, and then add the butter and cream. Mix well.

Spread the batter on a lightly greased cookie sheet with the back of a spoon trying to achieve a thin, even circle of batter. Bake for just a minute or so (watch carefully so they don’t burn). Cut in half with sharp knife and roll from one end to the other to make a cone shape. Better yet, use horn molds like you’d use for making cream horns and shape the tuiles as soon as they come from the oven, but careful not to burn your hands. You could also shape them over an upturned custard cup for a ruffled cup shape that is appealing as well.

You can add a tablespoon of cocoa to the batter for chocolate cones or any flavoring you like. You could even sprinkle very tiny chopped nuts into the batter as it’s spread on the baking dish to give them more texture. Let dry and serve with your favorite sorbet or ice cream.

http://www.emerils.com/recipe/4666/Emeril%EDs-Kicked-Up-Calzone-Al-Forno

* Source: Essence of Emeril EE2B34
* Dish Type: Baked Goods

Emerilís Kicked Up Calzone Al Forno

Ingredients

* 2 cups crushed tomatoes
* 2 tablespoons olive oil
* 2/3 cup kalamata olives, pitted and coarsely chopped
* 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
* 1/2 pound ricotta cheese
* 1/4 cup grated parmesan cheese
* 1 cup cooked sausage pieces, such as chorizo or Italian sausage
* 1/2 cup chopped fresh basil
* 1/2 pound mozzarella cheese, sliced
* BASIC PIZZA DOUGH ñ PROCESSOR METHOD:
* 1 package active dry yeast
* 1 cup warm water (110?F)
* 2 1/2 to 3 cups flour plus more if necessary
* 1 1/2 teaspoons salt
* 1 1/2 tablespoons extra virgin olive oil

Instructions

In the bowl of a food processor combine tomatoes, olive oil and salt and pepper to taste. Process until smooth and transfer half of the sauce to a small bowl and set aside. Divide remaining sauce between 4 calzones, spreading the sauce on one half of the dough. In a small bowl combine olives, mozzarella cubes, ricotta cheese, parmesan cheese, sausage and chopped basil and mix well. Divide mixture between the 4 calzones, placing cheese mixture on top of tomato sauce. Fold untopped half of dough over filling, pressing edges together with the tines of a fork. Cut a slit in the top of each calzone and transfer calzones to a preheated baking stone in a preheated oven and cook for 8 minutes, or until golden brown and cheese is bubbly on top. Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 4 calzones

BASIC PIZZA DOUGH – PROCESSOR METHOD:
In a small bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500ºF and if you have one, place a pizza stone on the bottom rack of the oven.

FOR CALZONES:
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475ºF oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

http://www.emerils.com/recipe/5843/Pasta-Dough

* Source: Emeril Live EM1F06e
* Dish Type: Baked Goods

Pasta Dough

Ingredients

* 1 1/2 cups durum semolina
* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 3 eggs
* 1 tablespoon olive oil
* Salt and pepper

Instructions

Mix the semolina, flour, and salt together. On a large work surface, form a mound with the semolina mixture and create a “well” in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Roll out and cut to desired shape.

Yield: 1 pound of pasta/4 servings

[Use the leftover pork roast, gravy, potatoes, carrots, onions and hide them here....]

http://www.emerils.com/recipe/663/Pastry-for-Pork-Pies

* Source: Emeril Live EM1B27E
* Dish Type: Baked Goods

Pastry for Pork Pies

Ingredients

* 3 cups flour
* 1 1/2 teaspoons salt
* 3/4 teaspoon baking powder
* 6 tablespoons solid vegetable shortening
* 1 egg
* 1/2 cup milk
* Solid vegetable shortening for deep-frying

Instructions

Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

Yield: 12 small pies

LOL, you got me on that one.......my raisin pie recipe......I expected to go back and find one of the mincemeat recipes and thought at once of Mrs. Flanagan’s “sour Cream Raisin” pie, almost a chiffon pie, at Flanagan’s drive in, in Portland Oregon....

You would like my recipe for ‘stuffed dates’.

A package of dates, a package of walnuts, a plate of fudge, in a pinch good chocolate chips will do........a good book and a fresh pot of coffee.

Adjust the taste as needed........LOL

Never understood the need to do all the work to stuff them, so I developed the “a hand full of” method and stuff me instead.

It would work with the raisins also and sometimes, I even add the package of coconut......

And no dishes to wash.

White raisins will work well.

But take the common brown raisin, the next time you get stuck with baby sitting, pour 7 up in a clear glass and drop in half a dozen raisins......I think Dr. Bill Wattenberg calls it ‘physics’ the way they dance around, he always has the kids do the experiment.

I know he tells of one of the breakthroughs in science, having come from a 20 year old science student watching the bubbles in a glass of beer, on a bored night in a German beer hall.

Sorry science, is a class that we did not have in school, so the fine points get lost with me.

Enjoy your raisin pie.

Looks interesting, a forum for cooking, several I want to check out:

http://www.theingredientstore.com/joesplace/swap1.pl?page=16

http://www.theingredientstore.com/joesplace/swap1.pl?read=556

My all time favorite.. Don’t knock it ‘til you try it. ;-)

Posted By: Joe Ames
Date: Monday, November 27, 2000 at 7:58 a.m.

In Response To: Post some of your favorite fudge recipes here for me please!! (NT) (Penny/Arkansas)

CAROB GOAT MILK FUDGE

2 C Sugar
2/3 C Milk
1/3 C Carob
2 TBSP Corn syrup
1/4 tsp Salt
2 TBSP Butter
1 tsp Vanilla
1/2 C Nuts, chopped coarse

1. Butter a 9 X 5 X 3 inch pan.
2. Combine Sugar; Milk; Carob; Corn syrup and Salt in 2-quart pan.
3. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking and stirring until 234 F. is reached on thermometer.
4. Remove from heat, add butter and cool to 120 F. WITHOUT STIRRING. (Bottom of pan should be luke warm.).
5. Add Vanilla; beat vigorously 5 to 10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.).
6. Quickly stir in nuts.
7. Spread fudge evenly in the buttered pan, cool until firm, cut into squares.

This has got to be the absolute best fudge. It doesn’t get any better than this…

Joe

[Granny’s note:

Joe, it would be better if you used cocoa in it.
granny]

http://www.recipes.name/Baked_Goods/recipe/Raisin_Pie_(Rosina_Pie_Funeral_Pie).htm

Raisin Pie (Rosina Pie, “Funeral Pie”)

1 c Raisins

2 c Water

1 1/2 c Sugar

4 tb Flour

1 Egg, well beaten

1 Lemon, juice of

2 tb Lemon rind, grated

1/4 ts Salt

*pastry Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Granny note:

The name comes from the fact that most kitchens had the ingredients on hand and the pie could be quickly made to take to the funeral of a neighbor.
granny

http://www.recipes.name/Baked_Goods/recipe/Raisin_Sour_Cream_Pie-_Betty_Crocker.htm

Raisin Sour Cream Pie- Betty Crocker

1 9” Baked Pie Shell

1 1/2 Tbsp. Cornstarch

1 Cup Sugar — (plus 2 Tbsp.)

3/4 Tsp Ground Nutmeg

1/4 Tsp Salt

1 1/2 Cups Sour Cream

1 1/2 Cups Raisins

1 Tbsp. Lemon Juice

3 Egg Yolks

-——Brown Sugar Meringue-—— 3 Egg Whites

1/4 Tsp Cream Of Tartar

6 Tbsp. Packed Brown Sugar

1/2 Tsp Vanilla

- follow directions for pie pastry above (*see Raisin Crisscross Pie recipe*), except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold Water - When shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell.

Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.

8 servings, 515 calories per serving.

http://www.recipes.name/Baked_Goods/recipe/Yogurt_Herb_Bread.htm

Yogurt Herb Bread

5 1/2 c all-purpose flour (6 1/2 cups, if needed)

2 pkg active dry yeast

2 tbsp sugar

2 tsp salt

1 c water

1 c plain yogurt

3 tbsp vegetable oil

1 tsp dill weed

1/2 tsp dried chives

1/4 tsp EACH dried oregano, thyme & basil

In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120-130Â°. add to flour mixture; mix well. Add oil, herbs and enough of the remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 1hour. Bake at 375Â° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

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