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

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

(Excerpt) Read more at dallasnews.com ...


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

Microwave Chocolate Bread Pudding Recipe #197043
Easy and tasty chocolate bread pudding made in just a few minutes in the microwave. Ordinary sandwich bread works fine or you can use fancier bread for a fancier pudding. Serve with whipped cream or ice cream, if desired.
by littleturtle

28 min | 10 min prep

SERVES 10

* 3 cups milk
* 6 tablespoons butter (3/4 stick)
* 1/4 cup chocolate chips
* 6-7 slices day-old bread, cut 1-inch cubes (5 cups lightly packed)
* 1/4-1/2 cup walnuts, chopped
* 1/2 cup seedless raisins (optional)
* 1/4 teaspoon salt
* 2 eggs, beaten
* 1/3 cup brown sugar
* 1 teaspoon vanilla
* 1/2 teaspoon cinnamon

1. Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
2. In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
3. Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
4. Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
5. Let stand for 5 minutes before serving.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com


4,841 posted on 06/30/2008 3:26:06 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Hawaiian Bread (Bread Machine) Recipe #229557
A sweet bread with Hawaiian ingredients for your bread machine. Baking time is however long it takes your bread machine.
by Annacia

8 min | 8 min prep

1 loaf

* 3/4 cup pineapple juice
* 1 tablespoon butter, softened
* 2 1/3 cups bread flour
* 1/2 teaspoon salt
* 1 1/2 tablespoons brown sugar
* 2 tablespoons shredded carrots
* 1/4 cup flaked shredded coconut
* 1/2 cup crushed pineapple
* 1/3 cup chopped macadamia nuts
* 2 teaspoons yeast
* 1/2 teaspoon cinnamon

1. Drain the pineapple well.
2. Juice may be substituted for up to 2/3 of the water.
3. May use regular milk or water/dry milk for pineapple juice.
4. Put all ingredients into pan in order recommended for your machine.
5. Select light crust, sweet bread.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com


4,842 posted on 06/30/2008 3:28:43 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Hawaiian Bread Recipe #2719
by *Pixie*

1 loaf

* 1 package dry yeast
* 3 cups flour
* 2 tablespoons dry milk
* 1/3 cup coconut
* 1 teaspoon salt
* 3 tablespoons sugar
* 1/4 cup oil
* 1 (8 ounce) package cream cheese, at room temperature
* 2 teaspoons coconut extract
* 1 (8 ounce) can pineapple chunks, drained (reserve juice)
* 1/4 cup pineapple juice (reserved)

1. Place all ingredients in bread machine on sweet bread setting, using darker than normal crust setting.
2. Dough will appear dry until the cream cheese and pineapple become well blended.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com


4,843 posted on 06/30/2008 3:40:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Toasted Coconut Bread Recipe #33928
Ahh,yes,another lovely, unique,& tasty bread recipe 8)
by Ocean~Ivy

1¼ hours | 15 min prep

1 loaf

* 2 3/4 cups all-purpose flour
* 1 1/4 cups flaked coconut, toasted
* 1 cup sugar
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups milk
* 2 tablespoons vegetable oil
* 1 egg
* 1 teaspoon coconut extract

1. Heat oven 350.
2. Grease& flour a 9x5x3” loafpan.
3. (dont forget to toast the coconut!).
4. In a large mixing bowl,combine the first 5 ingredients.
5. Make a well in the center of dough.
6. Combine the other ingredients and add to doughy mixture.
7. Stir until mixture is evenly moistened.
8. Place dough in the prepared loafpan.
9. Bake for 1 hour,or until toothpick comes out clean.
10. Let the bread cool in pan for 10 minutes.
11. After removing,let cool on a wire rack.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com


4,844 posted on 06/30/2008 3:42:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Hawaiian Bread (Bread Machine) Recipe #47078
Made with crushed pineapple and mashed bananas.
by southern chef in louisiana

3¼ hours | 10 min prep

1 1/2 pound loaf

* 1/4 cup milk
* 1 egg, beaten
* 1/4 cup margarine
* 1/2 cup crushed pineapple with juice
* 1 teaspoon coconut extract
* 1/2 cup mashed bananas
* 1/3 cup sugar
* 1/2 teaspoon salt
* 1/2 cup instant potato flakes
* 3 cups flour
* 1 1/2 teaspoons yeast

1. Add ingredients in order given.
2. Bake on sweet bread cycle on light setting.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com


4,845 posted on 06/30/2008 3:44:49 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.bbonline.com/recipe/maplevale_oh_recipe2.html

BANANA PINEAPPLE BREAD presented by Maplevale Farm Bed & Breakfast

1/2 cup sugar
1 1/2 cups flour
3/4 tsp. soda
1 tsp. salt
1 egg
3 bananas — mashed
1/4 cup crushed pineapple — drain — & reserve liquid

MIX DRY INGREDIENTS TOGETHER AND THEN MIX WET TOGETHER; COMBINE. IF TOO THICK ADD SOME OF THE RESERVED PINEAPPLE JUICE. POUR INTO GREASED PANS AND BAKE @ 350 FOR 45-60 MINUTES.


4,846 posted on 06/30/2008 4:09:25 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://www.bbonline.com/recipe/legacy_il_recipe1.html

Banana Bread presented by Living Legacy Farmstead Bed & Breakfast

1 egg
1 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
3 bananas, mashed
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped pecans or walnuts

Beat egg slightly. Add sugar, melted butter, and vanilla. Blend bananas and add to egg mixture. Sift together flour, soda, and salt and add to mixture. Add nuts. Bake at 375° in greased loaf pan (4 1/2” x 9” x 5”) for 45 minutes or until inserted wooded toothpick comes out clean. Cool and remove from pan. Slice bread when cooled at desired thickness. Makes 6-8 servings.


4,847 posted on 06/30/2008 4:10:42 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Lentil & Hazelnut Patties (Garden Burger clone) Recipe

Ingredients
3 cups dry lentils
1 medium onion, chopped
1 cup bread crumbs
1 Tbsp chopped fresh parsley
3 eggs
1 cup finely chopped roasted hazelnuts or walnuts
1/2 tsp dried thyme, crushed
1 tsp dried basil, crushed
1-1/2 tsp salt
Pepper to taste
1 to 2 Tbsp vegetable oil

Instructions
Cook lentils according to package directions; drain and cool. Combine
lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or
walnuts. Stir in thyme, basil, salt, and pepper. Mold into 16 burger-
sized patties.

In a large frying pan over medium-high heat, heat vegetable oil. Add
four patties at a time and brown. For best results, wipe out frying
pan and add new oil for each new batch. Remove from heat and drain on
paper towels. Transfer onto a serving platter to serve.

Yield: 16 patties

http://groups.yahoo.com/group/healthycheapcooking/


4,848 posted on 06/30/2008 10:23:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; DAVEY CROCKETT

“Animals of the Heart with you always stay,
Animals of the Road come with
you part of the way.”

[This needed sharing..]


4,849 posted on 06/30/2008 10:33:25 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

. Powdered Laundry Soap

Posted by: “pixiemomamy”
Date: Sun Jun 29, 2008 9:38 pm ((PDT))

1 Bar Grated Fels Naptha Soap 1 Cup Washing Soda 1 Cup Borax
Mix together and store Use 2 TBS per wash load

2 TBS per wash load / $= 0.05 per load

Clothing comes out clean. NEVER had a problem with this...

Washing soda, and Fels Naptha bar soap can be found at local
supermarkets, NOT walmart, K-mart or Meyer. Borax can be found anywhere.

PS: soap does not make suds


Re: Homemade Liquid Laundry Detergent

Posted by: “Jessica”
Date: Sun Jun 29, 2008 9:39 pm ((PDT))

I have used this for a month now and just love it.(I used Ivory bar)
It dosen’t suds up, and that worried me, but the clothes are cleaner
now and they don’t feel like they are weighed down. I think thats
because the soap isn’t as “heavy” as the store bought kind. I have
also started using the fabric softner and it is just as wonderful as
the homemade soap.

Fabric Softner
6 cups water
3 cups vinger
2 cups hair condishner (any kind) I used sauve.

Mix in a gallon size container. DO NOT SHAKE. stir only. Pour small
amount in the rinse cycle.
I use my old downy thing.


4,850 posted on 06/30/2008 10:38:59 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Re: What do you freeze?
Posted by: “Ellen”
According to my gas/electric company, a typical range costs about 13 cents a
hour.

(If anyone wants to see what other appliances cost, go here
http://pge.com/myhome/saveenergymoney/resources/appliancecalculator/index.shtml and enter your zip code. Not sure if it will work all over but perhaps
your own utility companies have something similar.)

So you could figure it would cost about 40 cents if you simmered your stock
for 3 hours. I get at least 2 quarts of good flavored stock this way. And if
you save the carrot ends, celery tops, and onions ends in the freezer until
you’re ready to make the broth, those don’t cost anything (assuming you
would have thrown them away). I usually freeze 1 quart for soup later and
the rest in 1 cup portions to use in various recipes.

I’ve never made stock in a pressure cooker so can’t attest to the flavor of
broth done that way, but if the broth is weak tasting I would either add
less water next time or cook what you’ve got down so it’s more concentrated.

Ellen Ferlazzo
http://www.CheapCooking.com


4,851 posted on 06/30/2008 10:47:49 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All; MHGinTN

Strawberry-Banana Shake
Posted by: “KS tabby”

Strawberry-Banana Shake
Makes 3 or 4 servings

1 c. cold milk
1 medium banana
1 pint strawberry ice cream

Put cold milk, banana and ice cream in blender container. Blend until smooth.

________________________________________________________________________
________________________________________________________________________
7. Frosty Pudding Milk Shakes
Posted by: “KS tabby”

Frosty Pudding Milk Shakes
Makes 4 to 6 servings

3 c. cold milk
4 oz. pkg. chocolate instant pudding
1 1/2 c. vanilla ice cream

Pour milk into blender. Add pudding mix and ice cream. Cover and blend on high speed for 30 seconds or until smooth. Pour into glasses and serve.

http://groups.yahoo.com/group/cheapcooking/


4,852 posted on 06/30/2008 10:53:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

German Style Hamburgers
Posted by: “KS tabby”

German Style Hamburgers 4 servings

1/2 c. frozen shredded hash brown potatoes, thawed
1/2 c. chopped onion
2 Tbsp. Worcestershire sauce
1/2 t. salt
1 lb. ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices

In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties, about 1/2-inch thick.

In a skillet, cook patties over medium-high heat for 10 to 12 minutes or until no longer pink, turning once.

Serve on buns with lettuce and tomato.

________________________________________________________________________
________________________________________________________________________
9. Potato Casserole
Posted by: “DSPSFARM

Potato Casserole

serves 4

3 lg potatoes, peeled, cubed & boiled

¾ c low-fat cottage cheese (1%)

2 green onions, chopped including green portion

1 sm onion, finely diced

½ tsp dried dill week

¾ c plain low-fat yogurt

3 cloves garlic, minced

4 dashes hot sauce

Prehead oven to 350

Combine all ingredients except potatoes. Blend well. Add potatoes. Spray 1-1/2 qt casserole dish with Pam. Pour potato mixture into casserole dish. Bake 30-35 min covered.

Visit us on the web at http://www.cheapcooking.com


4,853 posted on 06/30/2008 10:56:43 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

POTATO BURGERS
1 lb. ground beef
1 c. grated potato
1 egg, beaten slightly
1/2 c. milk
1 sm. finely chopped onion
1-1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Combine meat, potato, onion, seasonings, egg and milk. Shape into
patties. Cook in hot butter until brown on one side. Turn and cook on
other side until patties are cooked through and browned. – Chris in
NM

http://groups.yahoo.com/group/All_Easy_Cookin_Recipes/

Thought for the Day:

All of the flowers of all the tomorrows are in the seeds of today.


4,854 posted on 06/30/2008 11:01:19 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Addictive Sweet Potato Burritos
Posted by: “Sandy U.”

Addictive Sweet Potato Burritos

Once you’ve had one - you’ll want another. The recipe
is a little different from most burrito recipes, but I’ve
had many, many requests for it. Serve these with sour
cream, chopped green onions and salsa. For vegan
burritos, omit the cheese and sour cream. These may be
made ahead of time, individually frozen, then heated. For
an interesting variation, try deep frying these tasty
burritos.

3 tsp vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tbs chili powder
2 tsp ground cumin
4 tsp prepared mustard
1 pinch cayenne pepper, or to taste
3 Tbs soy sauce
4 cups cooked and mashed sweet potatoes
12 (10-inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet, and saute onion and garlic
in until soft. Stir in beans and mash. Gradually stir in
water and heat until warm. Remove from heat and stir in
the chili powder, cumin, mustard, cayenne pepper and soy
sauce.

Divide bean mixture and mashed sweet potatoes evenly
between the warm flour tortillas. Top with cheese. Fold
up tortillas burrito style.

Bake for 12 minutes in the preheated oven and serve.

*~Sandy U.~*

http://groups.yahoo.com/group/SimpleMeals/


4,855 posted on 06/30/2008 11:15:44 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Vegetarian Sweet and Sour Meatballs
Posted by: “Sandy U.”

Vegetarian Sweet and Sour Meatballs
Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 55 Minutes
Yields: 5 servings

INGREDIENTS:
Meatballs:
4 eggs
1 cup shredded Cheddar
cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage2 cups Italian seasoned bread
crumbs
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce

DIRECTIONS:
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
3.In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4.Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

*~Sandy U.~*

________________________________________________________________________
________________________________________________________________________
6a. Southwestern Sweet and Sour Chicken
Posted by: “jacqueline

Southwestern Sweet and Sour Chicken

1 (20 ounce) can pineapple chunks in heavy syrup
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 medium green bell pepper, cut into 1-inch-squares
1 medium red bell pepper, cut into 1-inch squares
1 1/2 cup peach salsa

Drain pineapple, reserving syrup.

In a mixing cup combine cornstarch, reserved syrup, and soy sauce
until smooth. Set aside.

In a medium skillet or wok, heat 1 tablespoon oil over medium-high
heat. Add chicken strips, stir-frying until browned, about 5 minutes.
Remove chicken from the pan. Keep warm.

Reduce heat to medium. Add remaining 1 tablespoon oil. Add peppers
and cook until crisp-tender, about 3 minutes. Add salsa and pineapple
chunks. Stir in cornstarch mixture. Cook until mixture boils and
thickens, about 2 minutes, stirring constantly. Return chicken to pan
and heat through.

Yield: 4 servings

________________________________________________________________________
________________________________________________________________________
7a. Stuffed Chicken Breasts
Posted by: “L. Cloutier”

Stuffed Chicken Breasts

6 whole chicken breasts, halved, skinned and boned
1/2 cup fresh lemon juice
8 oz. cream cheese
1/3 cup chopped green onions
1/2 t. dried tarragon
1/2 t. salt
12 slices bacon

Preheat oven to 350. Pound chicken breasts carefully between pieces of waxed paper to flatten. Dip in lemon juice. combine cream cheese, onions, tarragon and salt. Place about 2 T. of this mixture eon each piece of chicken. Roll like a jelly roll and wrap with a piece of bacon. Secure with toothpicks or skewers. Place in a buttered shallow baking dish and bake uncovered for 30 to 40 minutes. Serves 6
Source: Come Into the Kitchen

________________________________________________________________________
________________________________________________________________________
8. Marinated Green BEan Salad
Posted by: “L. Cloutier”

Marinated Green Bean Salad

1 pound fresh green beans
16 cherry tomatoes, halved
1/3 cup water
1/3 cup white wine vinegar
3/4 t. dill seeds
1/2 t. sugar
1/2 t. dried crushed red pepper
1/4 t. salt
2 cloves garlic, sliced

Arrange beans in a vegetable steamer over boiling water. Cover; steam 3 minutes. Plunge into ice water; drain. Combine beans and tomatoes in a dish. Bring water and vinegar to a boil in a pan. Add dill seeds and remaining ingredients. Pour over beans. Cover and marinate in refrigerator at least 8 hours. Makes 8 servings, 38 calories per serving
Source: unknown

http://groups.yahoo.com/group/SimpleMeals/


4,856 posted on 06/30/2008 11:20:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Lemony Lemon Cake
Posted by: “jacqueline

Lemony Lemon Cake

1 small box lemon gelatin*
1 box yellow cake mix
4 whole eggs
3/4 cup vegetable oil
3/4 cup water

Place all ingredients in a large bowl and mix thoroughly. Pour into a
greased13 x 9-inch pan and bake at 350 degrees F for 40 minutes.

Topping
1 1/2 cups confectioners’ sugar
Juice of 2 lemons and rinds of 2 lemons

Mix well. While cake is still warm from oven, punch holes in top with
awooden pick. Pour topping over cake. Serve with whipped cream, if
desired.

* You may substitute lemon instant pudding for the lemon gelatin.


Granny note:

This was popular in the late 1950’s and 1960’s, it is good, one that I have made many times.


4,857 posted on 06/30/2008 11:24:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Praline-Peach Muffins
Posted by: “jacqueline

Praline-Peach Muffins

Topping
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon firm butter or margarine

Mix with fork until crumbly. Set aside.

Muffins
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh, frozen (thawed and
drained) or canned (well drained) peaches
1/2 cup chopped pecans

Preheat oven to 400 degrees F. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups.

Beat brown sugar, milk, vegetable oil, vanilla extract and egg in a
large bowl. Stir in flour, baking powder and salt just until
moistened. Fold in peaches and pecans. Divide batter evenly among
muffin cups (cups will be almost full). Sprinkle with reserved
topping mixture. Bake for 18 to 20 minutes or until golden brown.
Immediately remove from pan.

________________________________________________________________________
________________________________________________________________________
15. Dark Chocolate Gingerbread Brownies
Posted by: “L. Cloutier”
Dark Chocolate Gingerbread Brownies

1 pkg. brownie mix (19.8 oz)
2 t. ground ginger
3/4 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/2 cup unsalted butter, melted
1/4 cup dark molasses
3 large eggs
2 t. vanilla
4 squares (1 oz. each) bittersweet chocolate, coarsely chopped
Glaze of your choice or powdered sugar

Preheat oven to 350. Position a rack in the lower third of oven. spray the bottom only of an 8” square baking pan with nonstick cooking spray or foil line the pan. In medium bowl, toss brownie mix with ginger, cinnamon, nutmeg and cloves. add the melted butter, molasses, eggs and vanilla and mix with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate. Spread batter into prepared pan. Bake 40 to 44 minutes or until toothpick inserted 2” from side of pan comes out clean or almost clean. Do not over bake. Transfer to a wire rack. Spread choice of glaze or powdered sugar over brownies. Cool completely. Cut into squares. Makes 9 large or 16 small brownies.
Source: Unknown

________________________________________________________________________
________________________________________________________________________
16a. Rustic Apple Tart
Posted by: “L. Cloutier”

Rustic apple Tart

1 refrigerated pie crust
5 medium apples, preferably Empire or McIntosh, peeled and sliced 1/4” thick
1/4 cup plus 2 T. sugar
1/2 t. ground cinnamon
1 t. grated lemon zest

Heat oven to 375. Unfold piecrust and place it on a baking sheet lined with foil. in a large bowl, combine the apples, 1/4 cup of sugar, the cinnamon and lemon zest. Place the apple mixture in the center of the crust. Fold the edge of the crust over the apple mixture, allowing it to fall into pleats.( the center of the tart should be uncovered. Lightly brush the top of the crust with water and sprinkle with remaining sugar. Bake until golden brown, about 40 minutes. Let cool for at least 30 minutes. Serve warm or at room temperature.
Source: Unknown

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17a. Cream of Mushroom Soup
Posted by: “L. Cloutier”

Cream of Mushroom Soup

1/4 lb. fresh mushrooms
2 T. margarine
2 T. chopped onion
2 T. flour
1 cup chicken broth
1 cup milk
1/2 cup sour cream
1/2 t. salt
1/4 t. pepper

Wash mushrooms and thinly slice. Melt margarine in pan; sauté mushrooms and onions for 5 minutes. Blend in flour until smooth. Add chicken broth and milk. Stir, cook until slightly thickened. Stir constantly. Cool slightly. Blend in sour cream, season with salt and pepper. Heat gently and serve at once.
Serves 4
Source: My Old Recipes

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________________________________________________________________________
18. Baked Picnic
Posted by: “L. Cloutier”

Baked Picnic

1 fully cooked smoked pork shoulder or picnic ham (5 to 7 lbs.)
1/2 cup orange marmalade
1 1/2 t. prepared mustard
1 small orange
Whole cloves

Place ham on rack in open roasting pan. Insert meat thermometer from top center to thickest part, be sure pointed end is in center of ham, not resting on bone or fat. Bake at 325 for 1 1/2 to 2 3/4 hours. Remove ham from oven. With sharp knife, cut skin and excess fat from ham. Leave thin covering. Meanwhile, prepare orange glaze. In 1 quart pan over low heat, heat orange marmalade and mustard until marmalade is melted. With pastry brush, brush half of the prepared orange glaze evenly over ham. Return the ham to the oven and bake 20 minutes longer until the internal temperature is 140. Remove ham from oven; remove thermometer. Cut oranges into very thin slices and halve them. Arrange in rows over ham overlapping them slightly and fastening with cloves. Brush remaining warm glaze over orange slices. Return ham to oven and bake 10 minutes more until the oranges are heated through. Allow ham to cool slightly. Serve warm or serve cold later. Serves 10 to 16
Source: My Old Recipes

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________________________________________________________________________
19a. Chocolate Squares
Posted by: “L. Cloutier”

Chocolate Squares

1 jar marshmallow crème
1 cup semisweet chocolate cooking chips
1/4 t. light corn syrup
1 1/2 quarts popped popcorn

Preheat oven to 250. Place popcorn in large 4: deep buttered baking pan. Keep warm in oven. Butter a 2” square baking pan. Mix marshmallow crème, chocolate cooking chips, and corn syrup in pan. Cook over low heat until well blended. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well. Press into the buttered baking pan. Cut into large squares.
Makes 16 squares.
Source: My old Recipes


http://groups.yahoo.com/group/SimpleMeals/


4,858 posted on 06/30/2008 11:29:08 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Chicken Wings In Honey Sauce
Posted by: “steve

Chicken Wings In Honey Sauce

3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
Sesame seeds (optional)

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each
wing at joint to make two sections. Sprinkle wing parts with salt
and pepper.

Place wing parts on broiler pan. Broil 5-4 inches from heat 20
minutes, 10 minutes a side or until chicken is brown. Transfer
chicken to crockpot.

For sauce, combine honey, soy sauce, ketchup, oil and garlic in
bowl. Pour over chicken wings.

Cover and cook on low 4-5 hours or on high 2-2 /2 hours.

Garnish with sesame seeds, if desired.

http://groups.yahoo.com/group/casseroles_and_crockpots/


A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.


4,859 posted on 06/30/2008 11:49:15 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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To: All

Spaghetti Beef Casserole
Posted by: “Richard

Spaghetti Beef Casserole

Ingredients

7 or 8 oz. spaghetti
4 strips bacon
1 onion, chopped
1 lb. hamburger
1 tsp. salt
1 (10 oz.) can tomato soup
1 (10 oz.) can mushroom soup
1/2 C. water
grated cheese

Directions

Cook spaghetti until tender . Set aside. Dice and fry the bacon then add
onion and fry until transparent. Add meat and cook until meat begins to
color. Drain spaghetti well and add meat mixture, salt, soups and water.
Taste for seasonings. Spread in a greased 2-qt casserole or bake dish
and sprinkle with cheese. Bake at 350 F. for about one hour.

Makes 8 servings

Source Recipe4Living.com

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11. CORNBREAD PORK CASSEROLE
Posted by: “angelkisses51

Nutrition Facts
One serving:
Calories:
363
Fat:
13 g
Saturated Fat:
7 g
Cholesterol:
76 mg
Sodium:
434 mg
Carbohydrate:
27 g
Fiber:
2 g
Protein:
33 g
Diabetic Exchange:
3 lean meat, 2 starch, 1 fat.

Corn Bread Pork Casserole
Taste of Home

Rich, creamy mushroom stuffing inside moist chops makes this dish
special enough to serve company. Although the recipe serves just two, it
can easily be doubled or tripled, notes LaDonna Reed, a field editor
from Ponca City, Oklahoma.

SERVINGS: 2
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.

Ingredients:
2 boneless pork loin chops (4 ounces each)
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
1/2 cup crushed corn bread stuffing
Directions:
In a large skillet coated with cooking spray, brown pork chops on both
sides; set aside. In the same skillet, saute mushrooms until tender.
Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine flour and broth until smooth. Stir in
the sour cream, Parmesan cheese, garlic and pepper; pour over mushrooms.
Top with pork chops.
Cover and bake at 350° for 25 minutes. Sprinkle with
stuffing. Bake 10 minutes longer or until meat juices run
clear. Yield: 2 servings.

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12. HERBED SLOW COOKER CHICKEN
Posted by: “angelkisses51

Herbed Slow Cooker Chicken
Quick Cooking
In Bogalusa, Louisiana, Sundra Hauck uses her slow cooker to prepare
well-seasoned chicken breasts that cook up moist and tender. “My
daughter, who has two young sons to keep up with, shared this with me
several years ago,” she relates. “I’ve made it repeatedly.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 4 hours
Ingredients:
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (6 ounces each)
1/2 cup chicken broth
Directions:
In a small bowl, combine the first eight ingredients; rub over chicken.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5
hours or until a meat thermometer reads 170°. Yield: 4 servings.

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13. Sidewinder
Posted by: “Richard

Sidewinder

1 cup crushed tostados
1 pound lean ground beef
1 teaspoon garlic salt
1 teaspoon cumin (seed or ground)
2 teaspoons chili powder
3/4 cup uncooked instant rice
1 cup water
1 15-ounce can pinto beans with jalapeños
1 1-pound can stewed tomatoes
2 1/2 cups grated cheese, Cheddar or Monterrey Jack
2 quart baking dish (2 inches deep) with cover

Grease baking dish and spread crushed tostados over bottom. In skillet
lightly brown ground beef, pour off excess fat, and stir into meat the
garlic salt, cumin seed, and chili powder. Spoon meat mixture over
tostados. Add remaining ingredients as follows: rice, water, one cup of
grated cheese, beans, stewed tomatoes, and remaining cup and half of
grated cheese. Cover and bake 1 hour at 350 degrees

Topping

1 cup sour cream
3/4 teaspoon garlic salt
1 cup chopped green onions

While casserole bakes stir garlic salt into sour cream and let stand at
room temperature to blend flavors. Note: to serve - remove casserole
from oven, spoon on sour cream mixture, top with chopped onions. Serve
with taco sauce, tostados, and guacamole salad.

Makes 6 servings

http://groups.yahoo.com/group/casseroles_and_crockpots/


4,860 posted on 07/01/2008 12:02:38 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)
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