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 ...
Chocolate Peanut Butter Pie
One pie shell, chill it while preparing the following:
Mix one Devil's Food Chocolate Instant pudding with two cups of cold Vanilla Yogurt ... it stiffens really fast, so be ready; dump (you won't be pouring this lump) the pudding into the chilled pie crust and set in the fridge while you prepare the toppping
Mix one Cool Whip tub with four tablespoons (heaping) of Jiff Smooth Peanut butter ... at first you won't believe they'll mix, but they do; spread the topping over the chilling pudding pie filling and get the cold milk or hot coffee ready ... This is one easy and really great dessert!
Now, take that you mean granny you! ... A man can't diet and lurk at Freerepublic any more ...
YumYum.Com - The Recipe Website For Everyday Cooks!
Tetes De Violon A L’ail (garlic-Flavoured Fiddleheads)
Serves: 4
Ingredients:
1 lb Fiddleheads; fresh -OR-
1 pk -frozen fiddleheads, 300 g
1/4 c Butter
6 Garlic cloves;finely chopped
2 Shallots; finely chopped
1 tb Soya sauce
1 ts Sugar, granulated
3 tb White wine
Instructions:
The tiny, curled fronds of fern, which have gained a reputation as one of Canada’s national foods, come in a large part from the Matapedia River valley.
At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce.
Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins.
Steam fresh or frozen, unthawed, fiddleheads until just tender.
Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened.
Blend in soya sauce, sugar and wine.
Add steamed fiddleheads, turning to coat them well in sauce.
Serve at once.
SERVES:4
YumYum.Com - The Recipe Website For Everyday Cooks!
Tarte Au Sucre Jaune (brown Sugar Pie)
Serves: 1
Ingredients:
1 c Brown sugar
1 tb Flour
1 tb Butter
4 tb Cream
Pie crust; uncooked
Instructions:
Mix the brown sugar, flour, butter and cream.
Pour the mixture into an uncooked pie crust, covering the top with woven strips of pastry dough, if desired.
Bake at 400F for about 30 minutes.
http://yumyum.com/rsearch.htm?cat=browse&title=browse&keyword=Scottish
Your search for Scottish produced the following recipe results:
1 - 4 of 4
Haggis
Haggis (mock)
Haggis (scotch-Canadian)
Nero Wolfe’s Finnan Haddie (smoked Haddock)
All right, where’s the moderator staff. This granny is temptin’ the freepers. When is this favoritism gonna stop! ... Oh, don’t think we don’t know you’ve been gotten to via your stomachs. It’s always the same, a website says it’s gonna be an open forum, then favoritism is shown to the ‘speshul ones’. What a revoltin’ development this is ...
http://theasiangrandmotherscookbook.wordpress.com/2007/10/18/eggy-stir-fried-cabbage/
Eggy stir-fried cabbage
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DSC05845
I’ve been eating this dish for as long as I can remember. My mum made it, my aunts made it and now I make it–it’s so simple I can churn it out in 10 minutes. I definitely consider it a comfort food. More often than not, I’ll just pile a mound of crunchy sweet greens strewn with eggy bits over rice for a simple meal. At dinner, it makes a great side dish served with meat and rice. This method works with nappa cabbage and bok choy too but cook the ribs for about two minutes first before adding the leaves. You can add some tiny shrimp after the garlic is done for a little “meat.”
Makes: 2 servings as a single dish with rice or 4 as a side dish
1/2 head medium cabbage, cored and cut into shreds
2 cloves garlic, minced
3 tablespoons canola oil
2 eggs
1 tablespoon fish sauce (or soy sauce if you prefer)
1/8 teaspoon white pepper powder
Salt to taste
In a wok or large skillet, stir fry garlic in oil over medium heat until fragrant and golden brown. About 2 minutes.
Add cabbage. Turn up heat to medium high and stir fry until cabbage turns bright green and translucent, about 3 to 4 minutes. Keep things moving in the wok.
Turn down heat to low. Make a well in the center of the wok by moving cabbage to the edges. Crack eggs into the well.
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Stir eggs with spatula until yolks are broken, trying to keep cabbage out of egg mixture. Let eggs cook for about 2 minutes until almost set but still a little runny (like soggy scrambled eggs).
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[several photos]
Turn up heat to medium. Mix up entire contents of wok. Add two tablespoons water, fish sauce, white pepper and salt. Keep stir-frying for another minute. Take off the stove and serve immediately.
How To Eat Microchips
Posted by: “Eleanor Hamlet” l
Date: Sun Jun 29, 2008 2:31 am ((PDT))
Aha! Got your attention, didn’t I? :D
This is something my mum used to make, and it’s completely yummo ( and frugal, too ) - it’d be extra cute for a kids’ birthday party ...
~*~ Moonballs ~*~
Put balls of vanilla ice cream on plates
Put back in freezer to make them rock hard
Drizzle copiously with caramel sauce ...
... and now for the microchips : “Microchips” are the teeny little broken pieces at the bottom of the potato chip bag. Roll the frozen ice creams around in those. I know it sounds strange, but somehow the salty and the sweet combine to produce a dangerous new taste sensation. Of course, you could put them in your meatloaf, but this really is tastee : )
Cheers ~
~ Savannah
http://groups.yahoo.com/group/FunOnABudget/
http://www.freerepublic.com/focus/chat/1990507/posts?page=4827#4827
How to eat your Microchips............
I should have been evil and pinged you to the above, you deserve it.
Instead, in the future it will be “Jellied Moose Jaw” and stir fry Cabbage and eggs for you.
I should think that your Chocolate pie invention is a good marriage of tastes.
It is even simple enough for me.
This months food supply for me included a couple pounds of hamburger meat, that I almost lost, waiting for a day I could cook it up for the freezer.
When I was digging for raisins I found a bag of cooked beans and knowing they were several years old, thought it was time to take them out.........they tasted ok, so I cooked them down in the pan that had been used for cooking the meat, made an excellent refried bean.
Which then made fantastic sandwiches, when fixed with mayo, onion, pickled jalapeno peppers, on homemade bread..........
LOL, they were so good, that I made a couple for today, and put them in the refrig.
Your dinner for today is of course your wonderful invention, and carrot sticks. NO dips for the carrots, you are going on a diet.
Smile, it is going to be a good day.
If you want to get rid of the extra juice in your bag of beans, it is easy, poke a hole in the bag.........but put it in a bowl, don’t do as I did and set them in the refrig, to thaw and then find the hole and the mess.
I am hoping that there are more of those old beans in the freezer, which my oxygen hose does not reach, so i have to hit and run, to find out what is there.
MHinTN has invented a Chocolate pie for you to make.
see post 4521
Sunshine Salad
Posted by: “Sydne2
Sunshine Salad
l can pineapple tidbits (20 oz)
l can (ll oz) mandarin oranges
l pkg. (3.4 oz) instant lemon pudding
l c. quartered strawberries
l c. sliced ripe bananas
Drain pineapple and mandarin oranges and reserve liquid. In a large
bowl, combine pudding mix with reserved fruit juices. Fold in
pineapple, oranges and strawberries. Chill at least 2 hours. Add
bananas just before serving.
Yields: 8 to l0 servings
http://groups.yahoo.com/group/RecipesLostandFound/
Zesty Herb Salad Dressing
Posted by: “Vergie”
Zesty Herb Salad Dressing
1 Tablespoon vegetable oil
2 Tablespoons vinegar
1/3 cup tomato or orange juice
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1. Put all the ingredients in a jar or bottle with a lid.
2. Put on the lid. Shake well.
3. Chill in the fridge for at least 1 hour before serving.
Notes: Try this dressing on cut vegetables or salad.
After serving, keep any leftover dressing in the fridge.
http://groups.yahoo.com/group/cookingandbakingmixes/
[Granny notes, bet that this would be good on a rice salad..]]
Thai Fruit Salad
Posted by: “Richard Lee
Thai Fruit Salad
Serving Size : 6
3 cups chunked DOLE Honeydew Melon
3 cups chunked watermelon
2 tablespoons lime juice
1 tablespoon packed brown sugar
1 tablespoon chopped fresh cilantro or parsley
1/2 teaspoon grated lime peel
1/8 teaspoon salt
2 small firm DOLE Bananas — peeled
Dry roasted peanuts — optional
Combine honeydew and watermelon in a shallow casserole dish.
Stir together lime juice, brown sugar, cilantro, lime peel and salt.
Pour over fruit.
Cover; refrigerate 1 hour to blend flavors.
Slice bananas; toss with fruit mixture. Serve fruit topped with peanuts,
if desired.
Per Serving (excluding unknown items): 10 Calories; trace Fat (0.4%
calories from fat);
trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
45mg Sodium.
Exchanges: 0 Fruit; 0 Other Carbohydrates.
Source : Dole
http://groups.yahoo.com/group/world-recipe-fiesta/
Granny notes:
We made for many years a simple fruit salad of cantalope, pineapple chunks and bananas.
No dressing needed and lots of other items can be added.
RICE TOMATO PILAF - GF
Posted by: “Jenn
Date: Sat Jun 28, 2008 11:23 am ((PDT))
RICE TOMATO PILAF
1oz butter
2 cups white rice
½ cup wild rice
3 cups tomato juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon cumin
2 bay leaves
1 teaspoon coriander
Bring water to boil, add rice and wild rice. Add everything else. Simmer gently until all the water is absorbed — about 15 minutes. Cover and let it stand a few minutes.
*read your labels carefully as always
Jenn Mom2SamTiny
http://groups.yahoo.com/group/Make_it_Fruit_Recipes
http://groups.yahoo.com/group/Make_it_Seafood_n_Fish
Italian Pasta Salad
Posted by: “Jenn
Italian Pasta Salad
4 ounces tricolor rotini corkscrew pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute such as Splenda
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently. Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently. Cover and chill 1 hr. Toss gently before serving. Makes 6 1/2 cup servings.
Per serving: cal 108, fat 2.6g, sat fat 1.5g, fib 0.9g, chol 8.2mg, prot 5.8g, sod 162mg, carb 14.9 g
Exchanges: 1 starch
Serves 6.
2 points per serving.
Jenn
http://groups.yahoo.com/group/Make_it_Poultry_Recipes
http://groups.yahoo.com/group/Make_it_Beef_n_Pork
Firecracker Chili Cheese Pie - 4th July
Posted by: “Jenn
Date: Sat Jun 28, 2008 1:48 pm ((PDT))
Firecracker Chili Cheese Pie -
serves 8-10
1 c. crushed tortilla chips
3 T. melted butter
16 oz. cream cheese, softened
2 eggs
1 4 oz. can chopped green chilis
2 fresh jalapenos, chopped
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 c. sour cream
Garnish: chopped green scallions, chopped tomatoes and sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9 inch springform pan. Bake at 325 for 15 minutes. Beat the cream cheese and eggs. Mix in the green chilis, jalapenos, cheeses. Pour over the baked layer. Bake at 325 for exactly 30 min. Cool for 5 min. Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish with the by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.
Jenn
http://groups.yahoo.com/group/Make_it_Gluten_Free
http://groups.yahoo.com/group/Make_it_hot_n_spicy
American Fries - 4th july
Posted by: “Jenn
Date: Sat Jun 28, 2008 1:48 pm ((PDT))
American Fries -
1 1/2 lb unpeeled baking potatoes
1/2 ts onion powder
1/2 ts paprika
1/4 ts salt
1/4 ts garlic powder
1/4 ts pepper
Vegetable cooking spray
Cut potatoes into 1/4 inch thick slices; pat dry with paper towels.
Combine onion powder, paprika, salt, garlic powder, and pepper in a large zip-lock plastic bag.
Add potatoes, shaking well to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray.
Bake at 425 for 20 minutes. Yield: 5 servings.
Jenn Mom2SamTiny
http://groups.yahoo.com/group/Make_it_Fruit_Recipes
http://groups.yahoo.com/group/Make_it_Seafood_n_Fish
Red, White & Blue Milk Shakes 4th july
Posted by: “Jenn
Red, White & Blue Milk Shakes
4 servings
1 quart strawberry ice cream
1 cup milk
1/2 cup strawberry preserves
1/4 cup frozen whipped topping, thawed
1/4 cup fresh blueberries, washed
In a blender, combine the ice cream, milk, and strawberry preserves. Blend for 1 to 2 minutes, or until well combined.
Pour into 4 glasses and top each with a dollop of whipped topping. Top with the blueberries and serve immediately.
LIGHTEN IT UP: If you prefer to make a lighter version, simply use nonfat strawberry frozen yogurt in place of the ice cream, and low-fat milk and light whipped topping in place of the traditional varieties.
Come on over and let’s make seasonal Candies together.
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Make_it_Candy_Recipes
I’m self punishing ... it’s celery for me for a few days, so I can make up one of my pies to eat. I have to eat it all since my two cats don’t eat sweets. Ate all my carrots already.
Cats that do not eat sweets, what have you done to those poor babies?
Don’t be selfish,, share with them.
LOL, but then these feral cats here, will eat anything....including wild greens, IF you pick the leaves for them, they even like them with ranch dressing.
I had a big Ginger Tom, who would set in the extra chair at the table and eat anything that I put on his plate.
Of course, he thought he was a human.
I would wake up in the middle of the night and “feel” like I had been close to someone, cuddling.
And then I discovered that Tom waited till all the other cats went to sleep, then he took his turn, gently curving to fit my body and then carefully putting his paw in my hand and that is the way we slept.
Laughing and thinking that it is not a surprise that I am alone, today, with all the odd animals I have kept.
Snoopy dog, never did understand that Bill did not sleep with animals and could not figure out how Bill knew he was under the covers hiding, which is where he went, when it was time for Bill to come to bed.
Then there was King, the GIANT German Shepherd, who would wait until he thought you should be asleep, then gently SNEAK on the bed and stretch out on Bill’s side of the bed.......he never did understand that he was so big, the bed felt as it does when a large person sneaks into bed and sagged a little.
Then there was Dink a small parrot, who sat on the alarm clock, waiting for it to ring, so he could make sure you got out of bed.
And all of them wanting the bite that I planned on eating.
Cabbage leaf and a glass of water, makes a good diet food.
One of my blessings, was not having a weight problem.
My brother is like me, but the rest of the family is on a diet...
Yum! Sounds scrumptious.
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