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 ...
Gingerbread Friends!
My new fall book, GINGERBREAD FRIENDS, is at the printers. It
will be ready soon. To celebrate the new book, I’ve created an
Interactive gingerbread friend that you can decorate as either a girl
or a boy gingerbread baby.
http://www.janbrett.com/trim_a_jan_brett_gingerbread_friend.html
You can also decorate a house for the gingerbread kids!
http://www.janbrett.com/trim_a_jan_brett_gingerbread_baby_house.htm
Or download and printout a Jan Brett GINGERBREAD BABY coloring page.
http://www.janbrett.com/gingerbread_baby_coloring_page.htm
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
Download a Free Jan Brett How to Draw Video -
http://janbrett.com/video/video_main_page.htm
Rye Bread
2 1/4 tsp Active dry yeast
2 T. Vital wheat gluten
2 T. Sugar
1 1/4 cup White rye flour
1/2 cup Sour cream
2 tsp Caraway seeds
1 1/2 tsp Salt
1 cup Water
3 T. Water
All ingredients must be at room temperature before starting. Add
ingredients to the bread pan according to manufacturer’s directions.Use regular/white bread cycle, light crust.
BBQ sauce/marinade
2 qts. cider vinegar
6 TBSP. salt
1 TBSP cayenne pepper
1 1/2 TBSP red pepper flakes
1/4 c. molasses or 1/2 c. firmly packed brown sugar
Combine ingredients in glass bowl. Add 1 1/2-2 lbs. boneless country
style ribs to sauce and marinate in refrigerator at least 4 hours.
Remove meat and heat remaining sauce to a boil in a saucepan. Prepare
medium-hot fire and grill ribs over indirect heat 4-5 minutes per
side, basting occasionally. Serve with remaining sauce.
I also made my own diaper wipes. with a roll of paper towel.
(cut in half, take out paper tube, put it in a large magerine conainer and mix 1 TBS baby bath, 1 TBS baby oil and 2 cups water, dump into container and let soak.
bookmark for self for later
Lazy Day Potato Soup
Makes 4 servings
3 c. diced uncooked potatoes
1/2 c. diced celery
1/2 c. diced onion
2 c. milk
In saucepan put potatoes, celery and onions. Cover with water and cook until tender. Drain.
Add milk and heat until hot. Season with salt and pepper.
[Granny would not pour out the water, I would use canned milk to taste and a dash of garlic....]
Quick Cinnamon Bread
2 cans refrigerated biscuits
3/4 c. brown sugar
1/3 c. butter
1 1/2 t. cinnamon
Cut each uncooked biscuit into fourths and place in greased loaf pan.
In a saucepan put butter, cinnamon and brown sugar. Heat to a boil.
Pour over quartered biscuits. Bake at 350 degrees for 25 to 30 minutes.
Chocolate Sunday Pie
1 pint chocolate ice cream, softened
1 1/2 pints vanilla ice cream
1/2 c. hot fudge sauce
9 inch graham cracker crust
Spread softened chocolate ice cream in a 9-inch graham cracker pie crust.
Scoop ice cream balls from vanilla ice cream and arrange close together on top of pie. Return to freezer for 1 hour or until ready to serve.
Just before serving, drizzle warm fudge sauce over pie.
[Granny wants to see fresh strawberries for garnish]
Howdy!!!
I have posted this before, but I don’t know
if I have on this list.
You can cook ground beef in boiling water.
It is fast, you don’t have a greasy skillet
or greasy stove to clean, and it saves you
the trouble of rinsing off the meat once it
is cooked! You can’t tell it from fried, and
it is much healthier.
Linda :o)
I forgot to mention, after cooking the ground beef
in water, save the liquid, put it in the refrigerator,
and the next morning you can spoon off the grease the
will set on top of the liquid.
Use the liquid (or freeze it) for vegetable soup, or
for whenever you need beef broth.
Linda :o)
Above uncredited posts and hints are from:
http://groups.yahoo.com/group/cheapcooking/
Tip-Yeast Alternatives
Posted by: “wanda
For best results, use the type of yeast called for in a recipe. But in
a pinch, active dry yeast can be used as a substitute for quick-rise
yeast in equal parts. However, the methods for incorporating the yeast
and proofing the dough must be changed. Quick-rise yeast was designed
to save time and eliminate steps when baking yeast breads. Quick-rise
yeast is added directly to the other dry ingredients without being
dissolved the way active dry yeast is. Also, the traditional first
rise is replaced with a 10-minute rest. Then after the dough is
shaped, it’s allowed to rise just once before baking. When using
active dry yeast, first dissolve it in warm water before adding it to
other ingredients. Use 1/4 cup of warm water (110°-115°) to dissolve
each 1/4-ounce package of active dry yeast. Finally, the dough will
need to rise two times before baking, once after kneading and once
after shaping.
________________________________________________________________________
________________________________________________________________________
5. No-Knead Casserole Bread
Posted by: “wanda
No-Knead Casserole Bread
5-1/2 cups all-purpose flour, divided
2 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups water
2 tablespoons butter
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup finely chopped onion
In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast, salt
and pepper. In a saucepan, heat water and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Stir in 3/4 cup of
cheese, onion and remaining flour; beat until smooth.
Turn onto a lightly floured surface; shape into a ball. Place in a
greased 2-qt. round baking dish. Cover and let rise in a warm place
until doubled, about 20 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Sprinkle with
remaining cheese. Bake 5 minutes longer or until cheese is melted.
Remove from dish to a wire rack to cool.
Yield: 1 loaf.
Colonial Muffins
Posted by: “creiki”
Colonial Muffins
30 min | 15 min prep
SERVES 12
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup apple juice
2 large eggs
1/2 cup butter
1 cup mincemeat
2/3 cup sugar
1/3 cup rum
Combine all of the dry ingredients and mix well.
In a seperate bowl stir the apple juice and eggs into the melted
butter, beat well.
Stir the liquid ingredients into the dry mixture.
Add the mincemeat and stir in until moistened.
Spoon into a greased muffin pan and add 1 tsp of the sugar/rum mix
on top of the batter.
Bake in a 375F oven for 15 to 20 minutes.
________________________________________________________________________
________________________________________________________________________
7a. Whole Wheat Maple Syrup & Butter Bread (Bread Machine)
Posted by: “creiki”
Whole Wheat Maple Syrup & Butter Bread (Bread Machine)
3¾ hours | 10 min prep
2 pound loaf
3/4 cup water
3/4 cup milk
4 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 teaspoons maple syrup
1 1/2 teaspoons molasses
1 3/4 tablespoons butter
2 teaspoons fast rise yeast
This is the order I prefer to put in my bread machine: Water+ Milk
then, 2 cups of flour+ salt+ syrup+ molasses+ butter then, 2 cups of
flour, then the Yeast.
http://groups.yahoo.com/group/BreadsandBeyond/
Molasses Multi-Seed Bread
Posted by: “wanda
Molasses Multi-Seed Bread
Yields: 2 loaves
1 1/2 cups warm milk, 105° to 110°F
1 cup warm water, 105° to 110°F
4 tablespoons butter, melted and slightly cooled
2 cups King Arthur 100% White Whole Wheat Flour
4 to 5 cups Special For Machines Bread Flour
1/8 teaspoon ascorbic acid (with so much molasses, this will really
help your dough rise)
1 tablespoon instant yeast (first choice) or active dry yeast
1 tablespoon salt
3 tablespoons sunflower seeds
3 tablespoons poppy seeds
3 tablespoons sesame seeds
3 tablespoons flax seeds
1/2 cup molasses
Blend together the milk, water, melted butter, white wheat flour and
2 cups of the bread flour in the bowl of an electric mixer. Add the
ascorbic acid, yeast and salt, and beat the mixture for 2 minutes.
(If you’re using active dry yeast, reserve 1/4 cup of water in which
to proof the yeast before adding it.)
Beat in the seeds and molasses. Add the remaining bread flour
gradually, beating all the while, until the dough has formed a
smooth ball. Knead for 3 to 5 minutes on medium speed.
Turn the dough out onto a lightly floured surface and knead it
briefly; it should be smooth and elastic. Place the dough in a
lightly greased bowl, turning it so the top of the dough is coated
with a thin film of oil. Cover it with plastic wrap and let it rise
until doubled in size, 1 1/2 to 2 hours.
Punch down the dough, divide it in half and shape each piece into a
loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch
bread pans, cover with plastic wrap and let rise until the dough has
crowned 1 inch over the top of the pans, 1 to 1 1/2 hours.
Bake the bread in a preheated 375°F oven for 40 to 45 minutes, or
until an instant-read thermometer inserted in the center of the
loaves registers 190°F. Turn the loaves out onto a wire rack to cool
completely.
________________________________________________________________________
________________________________________________________________________
2. Bread Machine English Muffins
Posted by: “wanda
Bread Machine English Muffins
1 cup milk
3 tablespoons butter
1/4 cup egg substitute*
1/2 teaspoon salt
2 teaspoons sugar
3 1/4 cups bread flour*
1 1/2 teaspoons dry yeast
Cornmeal
Place all ingredients, except cornmeal, in the machine in the order
listed (or according to bread machine directions) and begin the
dough cycle. When the cycle is finished, remove the dough and divide
it into eight equal portions. Roll each portion into a ball and
flatten into a 1/2-inch thick disk. Put some corn meal into a
shallow bowl and turn each dough portion in the meal, covering both
sides. Place the rounds onto a baking sheet. Cover and let rise for
20-30 minutes or until almost double.
When the rising is complete, heat a lightly oiled cast iron skillet
or griddle over a low to medium heat and cook the muffins about 5 to
7 minutes on each side. They should be golden brown when you turn
them.
Split the muffins with a fork or serrated knife and serve warm or
toasted. Allow leftover muffins to cool completely and store in an
air-tight container in the refrigerator or freezer. Toast or
microwave to reheat (after defrosting, if frozen).
*Note:Original recipe used 1 egg and 3 cups all-purpose flour.
If you use all-purpose flour, check your dough during the kneading
cycle and, if it looks too wet, you can add a bit more flour.
________________________________________________________________________
________________________________________________________________________
3. 90-Minute Dinner Rolls
Posted by: “wanda
90-Minute Dinner Rolls
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
In a large mixing bowl, combine 3/4 cup flour, sugar, yeast and
salt. In a small saucepan, heat the milk, water and butter to 120° -
130°. Add to dry ingredients; beat just until moistened. Stir in
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Cover
and let rest for 10 minutes.
Divide dough into 12 pieces; shape each piece into a roll. Arrange
in a greased 9-in. round baking pan. Cover and let rise until
doubled, about 35 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from
pan to a wire rack to cool.
Yield: 1 dozen.
[also from Breads and Beyond group]
Chicken Breasts with Red Pepper Butter
Posted by: “Richard Lee
Chicken Breasts with Red Pepper Butter
1/2 red bell pepper, seeded and minced
1 Tbs. unsalted butter, room temperature
1/8 tsp. cayenne pepper
1-1/2 lbs. boneless skinless chicken breast halves, room temperature
Combine all ingredients, except chicken, in a mixing bowl and mix
thoroughly. Season with salt to taste. Turn on broiler. Arrange chicken
breasts on a broiler pan. Season with salt and pepper to taste. Broil 5
minutes. Turn chicken and spread 1-1/2 tsp. pepper butter over each
breast. Broil another 4-5 minutes or until chicken is cooked throughout.
Transfer chicken to serving plates. Top with another 1-1/2 tsp. pepper
butter.
http://groups.yahoo.com/group/all-simple-recipes/
http://tipnut.com/crafters-medley-june/
[live links at site]
Crafters Medley: 21 Neat-O Projects To Make (June)
Picture of Craft Supplies - Tipnut.comI plan on making this a monthly feature since last month’s Crafters Medley list was a lot of fun to put together and a big hit with readers :).
Here are 21 new craft projects for you to check out, there are a few projects at the bottom for the kiddos.
1. Sew Simple Needle Case Tutorial: Very nice needle case to sew, there are more listed here: 26 Free Tutorials For Needle Books & Cases.
2. Vintage Pillowcase Drawstring Bag Tutorial: Easy to make project by Calamity Kim, also see these ideas for repurposing old pillowcases: Pillowcase Lunchbox Tutorial, Pillowcase Tote and 10 Ideas For Recycling Pillowcases
3. Fabric Bird Tutorial: Standing on legs of florist wire, these colorful birds are something to see!
4. Ribbon/Bias Tape Pillow Tutorial: Here’s a creative project weaving strips of ribbon and bias tape into a pillow.
5. How To Make A Stylish Pen Case: Nicely detailed tutorial for making a nice pencil/pen case.
6. D.I.Y. Paper Wrapped Soaps: Tutorial for wrapping soaps to give as gifts, includes a sheet of printable gift labels.
7. Fabric Bucket Tutorial: Ooooh I like these! Perfect for sewing room organizing and for the home office too.
8. Sogo Hobo Bag: Knit pattern for a nice shopping/errands bag. Check out these Shopping Totes & Bags for hauling groceries and other packages.
9. The Elle Tie-On Slippers: Cute vintage style slippers inspired by Doris Day, pattern download available.
10. Recycled Tin-Covered Book Tutorial: Outlines the steps to make a tin cover for a handbound book using a tea tin, great project! Also see Repurposing Biscuit Tins - Organizing Ideas & Craft Projects and DIY Bookmaking, Bookbinding, Book Press - Buncha Links.
11. Martha Stewart’s Cups of Plenty: Turn plain paper or sheets of glassine and parchment paper into cheery cups to hold treats.
12. Easy Felt Photo Album - Tutorial: Quick project for making a photo album cover with felt.
13. Owl Egg Cosy Tutorial: Here’s a sweet egg cozy in an owl design, wings included.
14. Map Purse: Taking a holiday this summer that you don’t want to forget? Here’s a neat idea–make a purse out of a map.
15. Square(ish) Bottomed Hobo Lunchbag Tutorial: Lined fabric lunchbag tied close hobo-style.
16. Button Flower Tutorial: Here’s a lovely treat that would be nice for young girls, the button flowers can be made into hair accessories, little brooches and anything else you’d like–the sky’s the limit.
17. Easy Tooth Fairy Pillow Tutorial: The sweetest little pillow for those wishing to leave a present for the tooth fairy (and hoping for a little something in return).
18. Bird Mobile: You have to check this out, perfect for a nursery! Pattern download is here (pdf): Spool Sewing Bird Mobile
19. Newspaper Hut: Another project for the kiddos, this is one super-fun hut (and easy to make too!)–perfect project to keep the youngsters occupied this summer.
20. Cardboard Dollhouse: Simple to make yet provides hours of fun! Reuse your old boxes and magazines by turning them into dollhouses and Recycle them when that dollhouse falls apart.
21. Knit Sock Monkey: Here’s a knit pattern to make a knit sock monkey, cute! If you’d prefer the original pattern using a sock, here ya go (also includes the sock elephant pattern).
More tips you may find useful:
* How To Make A Pressing Ham & More Pressing Tools
* Simple Budget Organization Method That Works
* How to Tie the 10 Most Useful Knots
* Need Storage in a Small Space?
* Exhibiting at the County Fair: How To
Banana Ice Cream
1 can condensed milk
1 c. sugar
1 tsp. vanilla flavoring
3 med. chopped bananas
Milk, as needed
Blend all ingredients together until well mixed. Then pour rest of
freezer amount of milk to make 1 gallon. Pour the mixture into a freezer
and prepare according to the manufacturer’s directions.
Sue
http://www.nancyskitchen.co.uk/2008-June-Recipes/banana-ice-cream.html
Pickled Eggplant - Refrigerator Recipe
Posted by: “Virginia
Pickled Eggplant
3-6 Fresh firm eggplants
2 lbs salt
1/2 gal. good strong dark red wine vinegar.
Olive Oil
Garlic
Crushed Red Pepper
Oregano
Peel eggplant. Slice lengthwise about 1/4” thick.
Layer slices in deep flat container salting heavily between
each layer. Cover with flat plates to prevent slices from
floating. A dark brown “brine” will be drawn from the
eggplant by the salt. Let stand for 24 hours.
Place eggplant in press and squeeze out as much brine as
possible. Slices should be aproximately 1/8 t 1/16” thick
after pressing.
Prepare a 50 percent solution of vinegar and water. Bring to
boil. Place pressed slices in solution and cover with plates
to keep submerged. Let stand for 24 hours.
Press slices again.
After final pressing, layer slices in canning jars.
About every second or third layer sprinkle some chopped garlic, crushed red
pepper, oregano, olive oil and wine vinegar. Fill jar in this
manner until 2/3 to 3/4 full. Top off with olive oil and
spices. Eggplant will swell in time to fill the jar.
Serve this with cold antipasto, cheeses, roasted peppers and the like. One of
our favorite uses of this was garnishing sandwiches of roast pork or pork loin,
even turkey sandwiches are given quite a different zing with this addition.
V
Laugh a little,
Cry a little,
Live by the code of the west,
and don’t forget to look out for the unexpected.
________________________________________________________________________
________________________________________________________________________
4. Eggplant Tapenade
Posted by: “Virginia
http://canningusa.com/IfICanYouCan/EggplantTapanade.htm
Eggplant Tapenade
Eggplant is actually a fruit from an herb. It’s wonderful
to eat, but recipes seem to be a little limited for canning.
We like to can it as a Tapenade (sometimes called caviar,)
which makes a terrific last minute appetizer served with
a simple cracker.
Ingredients for Canning:
12 - 1/2 pints:
Eggplant 6 medium to large
Hot Red Pepper like Chinese 6
Garlic 3 cloves
Onion 3 medium
Kosher or Natural Sea Salt 1/4 cup
Pepper 2 tablespoons
Olive Oil 1/4 cup
Rub the eggplant, peppers and onions with olive
oil, then roast eggplants over a flame turning every 5
minutes until blackened. For large quantities, roast in the
oven at 450° F for 45 minutes, turning once. Place in
brown paper sack to steam until cool for about 45
minutes.
Blend all ingredients well and cold pack,
following instructions below.
For canning use the following techniques:
Canning using cold pack method, using 1/2 pint jars
with 1” of headspace.
Processing with a Pressure Canner for 60 minutes at
11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude
Time Adjustments.
Cool, Label and Store.
________________________________________________________________________
________________________________________________________________________
5a. VEGETABLE ANTIPASTO
Posted by: “Virginia
Eggplant is not safe to can other than pickled or one recipe specifically tested for safety that is an antipasto from Ball.
VEGETABLE ANTIPASTO
Makes about 7 (500 m)l jars
This
antipasto recipe was specifically formulated to be processed safely in
a boiling water canner. Do not deviate from the recipe ingredients and
quantities as any change could affect the safety of the end product.
2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces
2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head
2 cups (500 ml) diced onion, about 2 large
2 cups (500 ml) diced green pepper, 2 medium
2 cups (500 ml) diced red pepper, 2 medium
1 1/2 cups (375 ml) diced carrots, 3 to 4 medium
1 1/2 cups (375 ml) diced celery, 4 to 5 stalks
2 cups (500 ml) lightly packed brown sugar
3 tbsp (45 ml) pickling salt
2 cups (500 ml) red wine vinegar
3 cans (each 156 ml) tomato paste
4 tbsp (60 ml) worcestershire sauce
2 tbsp (30 ml) hot pepper sauce
4 garlic cloves, minced
2 cups (500 ml) diced peeled eggplant or unpeeled zucchini
3 tbsp (45 ml) dried basil
1 tbsp (15 ml) dried mustard
Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.
Place
7 clean 500 ml mason jars on a rack in a boiling water canner; cover
jars with water and heat water to a simmer (180°F/82°C). Set screw
bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C).
Keep jars and SNAP Lids hot until ready to use.
Combine brown
sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce
and garlic in a large stainless steel saucepan. Stirring occasionally,
bring to a boil.
Prepare eggplant (if using); stir into hot
sauce along with remaining vegetables. Stirring occasionally, return
mixture to a boil; boil gently, 5 minutes to begin to soften
vegetables. Remove from heat; stir in basil and mustard.
Ladle
antipasto into a hot jar to within 1/2 inch (1 cm) of top rim
(headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar
rim removing any stickiness. Centre SNAP Lid on jar; apply screw band
securely & firmly until resistance is met –fingertip tight. Do not
overtighten. Place jar in canner; repeat for remaining antipasto.
Cover
canner; bring water to a boil. At altitudes up to 1000 ft (305 m),
process –boil filled jars – 25 minutes.* When processing time is
complete, turn heat off and remove canner lid. When boil subsides -
bubbles no longer rise to surface (3 to 5 minutes) - remove jars
without tilting. Cool jars upright, undisturbed 24 hours. DO NOT
RETIGHTEN screw bands.
After cooling, check jar seals. Sealed
lids curve downward and do not move when pressed. Remove screw bands;
wipe and dry bands and jars. Store screw bands separately or replace
loosely on jars, as desired. Label and store jars in a cool, dark
place.
Note: Because antipasto is available commercially, many
people believe they can preserve their own recipe at home. Most
traditional antipasto recipes cannot be home canned safely in a boiling
water bath canner. (However, some can be frozen successfully.) When the
recipe adds low acid foods such as tuna (or other canned seafood),
olives, mushrooms, vegetables and/or oil– the resulting food mixture
needs to be processed at temperatures higher than those that can be
reached in a boiling water canner. These higher temperatures are
essential to avoid the risk of deadly botulism poisoning. Processing
filled jars of homemade antipasto in a pressure canner is unsuccessful
because the temperature/time combinations required to eliminate the
risk of botulism destroys the integrity of the vegetables resulting in
a product that is almost spreadable. This Vegetarian Antipaso recipe
has been specially formulated and tested to allow low acid vegetables
(with added vinegar) to be processed safely in a boiling water canner.
It yields a product with a well-balanced flavour and varied texture. Do
NOT alter ingredients or measures.
When ready to serve, to
make a traditional antipasto, toss the contents of a jar of Vegetarian
Antipasto with tuna, salmon or shrimp and add your personal finishing
touches–mushrooms, olive oil and/or olives. Or, just serve this
delicious Antipasto on its own. It’s delicious as a spread, dip or
appetizer.
V
http://groups.yahoo.com/group/home_canning/
Freezing as a way of dry storage
Long ago my father-in-law advised me on placing dry goods inside of
clean, plastic, 2 and 3 liter pop bottles. My husband and I funneled
rice and pasta into them, screwed the lids on as tight as we could and
then we placed them in the freezer for 24 hours to kill anything that
may have crept in before we purchased the goods.
We didn’t open those bottles until about 6 years later. The items were
still fresh and hadn’t been damaged by rodents or insects even though
we had stored them in the garage and moved several times due to my
husband’s military career.
Anissa
1. CHILI PASTA SKILLET
Posted by: “angel
Chili-Pasta Skillet
Ingredients
1 pound lean ground beef
3/4 cup chopped onion
1 15- or 15.5-ounce can red kidney beans, black beans, or red beans,
rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
~ 1 8-ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
~ 1 4-ounce can diced green chile peppers, drained
~ 2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)
Directions
1. In a large skillet cook meat and onion until meat is brown and onion
is tender. Drain off fat. 2. Stir in beans, undrained tomatoes, tomato
sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt.
Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or
until macaroni is tender, stirring often. Remove skillet from heat;
sprinkle mixture with cheese. Cover and let stand about 2 minutes or
until cheese is melted. Makes 6 servings
Nutrition facts per serving:
Calories 289
Total Fat (g) 11
Saturated Fat (g) 5
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 0
Cholesterol (mg) 56
Sodium (mg) 622
Carbohydrate (g) 27
Total Sugar (g) 4
Fiber (g) 5
Protein (g) 23
Vitamin C (DV%) 27
Calcium (DV%) 15
Iron (DV%) 18
________________________________________________________________________
________________________________________________________________________
2. Chicken in Chinese Sauce
Posted by: “Jane
Chicken in Chinese Sauce
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
6 skinless/boneless chicken breasts
Combine all ingredients except chicken in a bowl. Dip each piece of
chicken in the sauce. Place in the crockpot. Pour remaining sauce
over the top. Cook on low for 6-8 hours or high 3-4 hours. Serve with
rice.
________________________________________________________________________
________________________________________________________________________
3. Crockpot Hungarian Goo-Losh
Posted by: “Jane
Crockpot Hungarian Goo-Losh
Serves 6.
½ lb. bacon, diced
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 lb. beef, pork or chicken or any combination of the three, cubed
Cooking oil, as needed
1 (28-oz.) can diced tomatoes
1 (14.5-oz.) can chicken or vegetable broth
½ c. white wine
3 large red potatoes, peeled and cubed
1 (27-to 32-oz.) can or jar sauerkraut, drained, rinsed, with excess
water squeezed out
2 tbsp. paprika
1 tsp. caraway seeds
Salt and pepper to taste
Sour cream, optional
Brown bacon, onion and peppers in a large frying pan, cooking until
bacon is crisp and onions and peppers are tender. Transfer bacon,
onions and peppers to a large crockpot, reserving the drippings. Toss
cubed meat and brown in bacon drippings, adding oil if needed.
Put meat and any leftover drippings into the crockpot. Add tomatoes,
broth, wine, potatoes, sauerkraut, paprika, caraway seeds, salt and
pepper to the crockpot and cook on low heat 8 to 12 hours, until meat
and potatoes are tender. The Goo-Losh can also be cooked at 250ºF in
the oven all day. Serve topped with sour cream, if desired.
________________________________________________________________________
________________________________________________________________________
4. Crockpot Burger Stew
Posted by: “Jane
Crockpot Burger Stew
16 oz. extra lean ground beef
1 cup chopped celery
1 4 oz. can mushrooms, drained
1/2 cup chopped onion
2 cups sliced raw potatoes
1 1/2ups sliced carrots
1 cup frozen peas, thawed
1 cup frozen whole kernel corn, thawed
1 10 oz. can Tomato Soup
1/2 cup beef broth
1 tsp. dried parsley flakes
Salt and Pepper
In large skillet brown meat, onion, celery and mushrooms. In crockpot
sprayed with Pam combine meat mixture, potatoes, carrots, peas and
corn. Stir in tomato soup, beef broth, parsley flakes, salt and
pepper to taste. Cover and cook on low 6 to 8 hours.
Cab be served as is or over rice, noodles or mashed potatoes.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.