Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

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

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

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

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

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

[snipped]

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

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

[MHGinTN]

I turned the computer on because I couldn’t sleep. ... Now I’m hundry! Mean granny, mean!

[nw_arizona_granny]

Lauri’s Stuffed Shells
Posted by: “Christine”

Lauri’s Stuffed Shells
Serves: 6
Source: www.bigoven.com

Ingredients:

1/2 package Jumbo Shells cooked
1 medium Egg
16 ounces Ricotta cheese
1 tablespoon Parsley
16 ounce Mozzarella cheese shredded
1/8 teaspoon Salt to taste
4 ounce Parmesan grated
1/8 teaspoon Pepper to taste
2 tablespoon Oregano
1 jar Spaghetti Sauce

Instructions:

Cook shells according to package directions. Drain & rinse in cold
water, set aside.

Heat oven to 350

Mix together the ricotta cheese, 2/3rds of the mozzarella cheese, the
parmesan cheese, the egg & the spices.

Fill each shell with approximately 2 Tbs of filling, and place in a
single layer of a 9 x 13 baking dish. When all the shells are filled,
pour the spaghetti sauce over the shells, sprinkle with the remaining
cheeses.

Cover the pan with aluminum foil, and bake for 20 minutes. After 20
minutes, remove the foil, and bake for 10 more minutes.

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

[nw_arizona_granny]

http://www.bbonline.com/recipe/abba_nf_recipe1.html

Figy’s Duff presented by Abba Inn (Downtown St. John’s) 4 Star Bed and Breakfast

1 cup of molasses
1 cup of milk
1 cup of flour
2 cups of bread crumbs
1 egg
1 cup of raisins
1 tsp cloves
1 tsp cinnamon
1/2 cup melted butter
1 tsp baking soda disolved in a little hot water

Moisten bread in a little water and squeeze out excess moisture.

Mix first 8 ingredients in bowl. Add melted butter and stir in soda last. Pour into greased mould. Cover and steam for 2 hours.

This is really excellent, a traditional recipe with no author as such.

[nw_arizona_granny]

Sausage, Mushrooms and Apple in Puff Pastry presented by 3 Oaks Country Bed & Breakfast

1/2 lb sausage
1 large Apple, peeled and chopped
2 eggs beaten
3/4 cup dry herb stuffing mix
2 green onions sliced thin
5 mushrooms, cleaned and sliced
1 egg white beaten
2 Tablespoons sesame seeds

Preheat oven to 400 degrees. Brown sausage until all pink is gone, add mushrooms and cook until soft. Drain well. Mix together in a bowl, sausage, mushrooms onions, chopped apple, stuffing mix and green onion, add beaten egg and mix well.

Roll out pastry sheet to 16” x 12” rectangle. Spread sausage mixture down the middle of the pastry. Brush edges of pastry with beaten egg white, then fold top and bottom ends over filling. Make 3” cuts at 1/2 inch intervals on sides of pastry. Fold one strip at a time, alternating sides until filling is totally enclosed. Make 2 small cuts on each side to vent and brush top with remaining egg white. Sprinkle the sesame seeds on top of pastry. Place on baking sheet and bake for 30 minutes or until golden brown. 4 servings.

Note: Maple Sausage can be used to add a different flavor and also chopped baked ham can be used instead of sausage.

http://www.bbonline.com/recipe/3oaks_ar_recipe3.html

[nw_arizona_granny]

Lakeshore Apricot Banana Bread
presented by Lakeshore Bed & Breakfast

Good with orange butter, honey butter or cream cheese.

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
3/4 cup chopped dried apricots
3/4 cup chopped walnuts
3/4 cup ripe banana, mashed
2/3 cup buttermilk
1 egg
1/4 cup melted butter
1 tsp vanilla

Preheat oven to 350°. In large bowl, mix dry ingredients, then stir in apricots and nuts ‘til coated with flour mixture. In second bowl, combine “wet” ingredients. Stir/fold liquid into dry ingredients, just until blended. (Don’t overmix or heat.) Grease bread pan or (about 3) mini loaf pans and pour in batter. Bake in preheated oven at 350° for 45-60 min. (about 45 for mini loaves, about one hour for large loaf). Let cool in pan(s) for about 15 min., then turn out on rack. Keeps in refrigerator for several days. Can be frozen.

http://www.bbonline.com/recipe/lakeshore_sc_recipe1.html

[nw_arizona_granny]

Lemon Tea Bread

presented by White Tail Ridge

Makes 1 Loaf:

3/4 cup milk
1 tablespoon finely chopped Lemon Balm
1 tablespoon finely chopped lemon thyme
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
1 cup sugar
2 eggs
1 tablespoon grated lemon zest

Butter a 9 by 5 by 3-inch pan. Preheat the oven to 325°. Heat the milk with the chopped herbs and let steep until cool.

Mix the flour, baking powder, and salt together in a bowl. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the lemon zest. Add the flour mixture alternately with the herbed milk. Mix until the batter is just blended. Put the batter into the prepared pan. Bake for about 50 minutes. Remove and place on a rack that is set over a sheet of waxed paper and pour Lemon Glaze over the still-hot bread.

Lemon Glaze
Juice of 2 lemons/Confectioners sugar. Combine in a bowl and stir, then pour over warm tea bread.

Enjoy!

http://www.bbonline.com/recipe/whitetailridge_sd_recipe1.html

[nw_arizona_granny]

Luscious Lemon Bread

presented by Shady Oaks Country Inn

Ingredients:
1 cup vegetable oil
1-3/4 cups sugar
3 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. lemon extract
1 cup almonds (minced)
2 cups lemon yogurt Instructions:

Preheat oven to 335 degrees.

In a large bowl or mixer, cream together oil, eggs and sugar. Add all other ingredients, blend well. Grease and flour 1 bundt pan. Bake for 1 hour in an oven at 335 degrees.

http://www.bbonline.com/recipe/shadyoaks_ca_recipe1.html

[kalee]

We had lots of steamed puddings when I was growing up. The Duff we had was made with a mixture of fruits and had a sauce of pouring custard. Now the only pudding we eat is the one I make and serve with brandied hard sauce for Christmas. YUM!

[nw_arizona_granny]

Raw Apple Bread
presented by 1884 Paxton House Inn

* 1 cup butter (2sticks)
* 2/3 cup milk
* 2 cups granulated sugar
* 4 eggs
* 3 ½ cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 teaspoons soda
* 1 cup chopped nuts
* 4 cups coarsely chopped, peeled apple
* 2 teaspoons allspice
* 2 teaspoons Cinnamon
* 1 teaspoon vanilla extract

Cream the butter, add sugar slowly and continue until light and lemon colored. Beat in eggs. Sift flour, baking powder, soda, and salt. Add to cream mixture with the milk. Stir in apples, nuts, vanilla and spice. Spoon into 4 (9x5x3 inch) greased loaf pans. Bake at 300 degrees for 60 minutes.

http://www.bbonline.com/recipe/1884paxton_ga_recipe1.html

[nw_arizona_granny]

http://www.bbonline.com/recipe/gracehill_tn_recipe5.html

Cinnamon Bread Custard w/ Fresh Berries presented by Gracehill - A Bed & Breakfast
in the Heart of the Smoky Mountains Email this page to a Friend

A favorite, submitted by a favorite! guest to the Kitchens of Gracehill

8 slices cinnamon-raisin bread (we get it from Atlanta Bread Co and cut it 1” thick)
½ cup (1 stick) butter, melted
4 eggs
2 egg yolks
¾ cup sugar
3 cups milk
1 cup whipping cream
1 T pure vanilla extract

1 cup hot water
powdered sugar
2-3 cups assorted fresh blueberries, blackberries, raspberries and strawberries sliced.

Brush both sides of bread slices with melted butter. Line a 13X9X2-inch baking pan with buttered bread slices. In a large bowl beat eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain and pour over bread slices. Chill 2 hours or up to overnight.

Preheat oven to 350 degrees. Place baking pan on a large baking sheet with sides. Pour the hot water onto the baking sheet to provide steam for the custard as it bakes and rises. Bake 45 minutes until top is lightly browned. Cool slightly, cut into 6 squares and top with powdered sugar and fresh berries.

[nw_arizona_granny]

http://www.bbonline.com/recipe/ridgetop_tn_recipe1.html

Decadent Bread presented by Ridgetop Bed & Breakfast Email this page to a Friend

This dish is a showy, delicious breakfast dish, which impresses and pleases my guests. I serve it with sausage balls, with a fresh fruit combination, and with a pitcher of maple syrup on the side.

For each serving, combine:

1 egg
1/2 cup of milk
1 tablespoon sugar
1 tablespoon melted butter
1/8 teaspoon vanilla
dash of salt

Place in a greased individual casserole one slice of French bread, sliced one inch thick. Pour the mixture over the bread; turn and pour more, and use all the mixture for one serving. (The liquid will pool up in the dish, but will be soaked up by the bread as it cooks.) Place on top of the bread a small amount of fruit, jam, or preserves. (I like fresh or frozen blueberries or raspberry jam.)

Bake for 40 minutes in a 350 degree oven. The bread will swell and puff to almost double in size and height and will lightly brown.

The timing is precise—and guests need to be on time!

[nw_arizona_granny]

http://www.bbonline.com/recipe/candlewyckemanor_tn_recipe2.html

Dilly Bread
presented by Candlewycke Manor Bed & Breakfast

2 Tbsp. Chopped Onions
1 Tbsp. Butter
1 Pkg. Dry Active Yeast
1/4 c. Warm Water
1 c. Cottage Cheese (heated to lukewarm)
1 Tsp. Salt
1/4 Tsp. Soda
1 Egg
2 Tbsp. Sugar
2 1/2 c. All-Purpose Flour

Cook onion and butter until tender. Soften yeast in warm water. Combine cottage cheese and remaining ingredients except flour. Mix well — add in flour beating well. Leave in mixing bowl — cover and let rise until double in size, about 1 1/4 hours. Stir down. Make in loaf or rolls. Let rise double or more. Butter top before placing in oven to cook. Bake at 350 degrees until done. Test with toothpick.

[nw_arizona_granny]

http://www.bbonline.com/recipe/stonerest_in_recipe1.html

Easy and Excellent Morning Rolls

presented by Stone Rest Bed & Breakfast Inn and Conference Center

1 cup sugar
1/2 c. margarine
1/4 cup orange juice
3 tubes biscuits

Melt margarine, sugar and orange juice - spray fluted cake pan - pour in - then place biscuits around.

Bake 350o half hour. Turn over onto plate.

[nw_arizona_granny]

http://www.bbonline.com/recipe/sherwood_mi_recipe1.html

Einstein’s Lemon Yogurt Bread

presented by Sherwood Forest Bed & Breakfast

Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 cups lemon yogurt
2 Tbsps. lemon juice (real lemon)

1. Sift the dry ingredients; put in separate bowl.
2. Lightly beat the eggs in a large bowl.
3. Add oil and sugar; mix well.
4. Add yogurt and lemon juice and add dry ingredients-mix well.
5. Pour into two well-greased loaf pans.
6. Bake at 325 degrees F for one hour.

[nw_arizona_granny]

http://www.bbonline.com/recipe/northavenue_ga_recipe2.html

HERB BATTER BREAD

presented by North Avenue Carriage House

1 1/4 cups warm (not hot) water
1 package Fleischmann’s Active Dry Yeast
2 tablespoons soft shortening
2 teaspoons salt
2 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon powdered sage
3 cups sifted flour

Pour warm water into a large mixing bowl. Sprinkle yeast over water, stir until dissolved. Add shortening, salt, sugar, caraway seeds, nutmeg, sage and 1 1/2 cups of flour. Beat 2 minutes at medium speed with an electric mixer. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place until doubled in size (about 30 minutes).

When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3 inch loaf pan. Let rise in warm place until edge of batter reaches 1/2 inch from top of pan (about 40 minutes).

Bake at 375 degrees for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with melted butter. Cool. Serve warm with your favorite seasoned olive oil for dipping.

[nw_arizona_granny]

http://www.bbonline.com/recipe/buckhorn_tn_recipe2.html

Italian Cracked Wheat Bread

presented by Buckhorn Inn

INGREDIENTS:

1/4 cup cracked wheat or bulgur
3/4 cup boiling water
Pour water over wheat. Let sit at least 1/2 hour.

1 cup warm water (105-115 degrees)
1 tsp yeast
2 tsps honey
1 cup cool water
1 cup whole wheat flour
1-1/2 cups bread flour
1 tsp salt
Approximately 2 cups all purpose flour

(1 egg & 1 tsp water - thoroughly mix in separate bowl)

DIRECTIONS:

In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. let sit until bubbly (approximately 10 minutes). Add cool water, whole wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour.

Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow sounding when tapped. Cool on rack.

Chef Bob Neisler

[nw_arizona_granny]

http://www.bbonline.com/recipe/oldthyme_ca_recipe2.html

Old Thyme Inn Glazed Apple Bread

presented by Old Thyme Inn Bed & Breakfast

Ingredients:
1/2 cup canola oil
1 cup sugar
1 tsp vanilla
1 large egg
2 cups sifted unbleached flour
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
2 Tablespoons milk
1/2 cup raisins
2 large apples, finely chopped (use good baking apples)
1/2 cup walnuts, chopped

Glaze:
1/2 cup powdered sugar, sifted
1 Tablespoon water
2 Tablespoon melted butter

Combine oil, sugar and vanilla and cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt and baking powder. Add milk, raisins, apples, nuts and dry ingredients to mixture and stir only until flour is well dampened.

Bake in well greased 9”x5”x4” loaf pan at 350° for 50-60 minutes. Cool; remove from pan. Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly.

Best if made day prior to serving.

[nw_arizona_granny]

http://www.bbonline.com/recipe/cameron_mo_recipe2.html

Nearly Guilt-Free Pineapple Cheese Toast

presented by Cameron’s Crag Bed & Breakfast

Ingredients:
1 cup low-calorie apricot preserves
1/2 cup Ricotta cheese
8 oz. low-calorie cream cheese
1 can juice-pack pineapple

In a mixing bowl, combine the cheeses, preserves and drained pineapple. Slice, French bread in 3/4 inch slices. Generously coat half of the slices with cheese mixture. Top with the second slice of bread. Combine the ingredients for Country French Toast.

Coat each side of the “sandwich” in egg mixture and brown lightly. Top with apricot or peach preserves; place on foil lined baking sheet. Bake at 325 degrees for 20 minutes.

Serve with Praline Syrup.

[nw_arizona_granny]

http://www.bbonline.com/recipe/1801_ca_recipe1.html

The 1801 Inn Apple Crisp

presented by 1801 First

Crisp 1 cup flour
1 cup brown sugar
1 cup granola
1 cup butter - melted
1/2 cup of chopped nuts (optional)
1 tsp cinnamon
1/2 tsp cloves

Filling 3 tart apples (Granny Smith) peeled, cored and chopped
1 cup sugar
2 Tbsps lemon juice
2 Tbsps cornstarch
1/4 cup water

Mix apples, sugar, lemon juice, water and cornstarch. Place in greased pie pan or individual ramekins.

Mix crisp ingredients and place over apple mixture to completely cover the apples.

Bake in a 350 degree oven for 45 minutes if it’s a pie pan or 20 minutes if in individual ramekins.

Serve with whipped cream, ice cream or whipped topping if desired.

[nw_arizona_granny]

http://www.bbonline.com/recipe/baxterhouse_ky_recipe4.html

Swiss Pie presented

by Baxter House Bed & Breakfast

In saute pan, add 1 tbsp. butter, 1/2 c. onions, 1/2 c. mushrooms, 1/2 c. green peppers. Saute until tender.

In bowl add 3 eggs, slightly beaten, 3/4 c. sour cream, dash pepper, 1 c. shredded swiss cheese, 6 slices of bacon, and onion and peppers mixture mixture. Pour into homemade pie crust.

Top with 1/2 c. shredded cheddar cheese. Bake at 375 degrees for 30 minutes. Let stand 5 minutes. Enjoy!!