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]

http://www.bbonline.com/recipe/innkeepersplace_ct_recipe4.html

Smoothy Work Out Shake presented by The Inn Keeper’s Place Bed and Breakfast

Smoothy Work Out Shake!

1 small Bannana; 1/2 orange juice; 1 cup plain yogurt; 1/2 cup frozen blueberries. Blend on high in blender until thick and smooth. Serve one to two servings. Enjoy on your way to the gym for a total workout.

[nw_arizona_granny]

http://www.bbonline.com/recipe/shoreoaks_me_recipe3.html

Sand Dollars & Beach Glass

presented by Oakland House Seaside Resort

An Elegant Seaside Desert
Serves 8-10

Step One-The “Beach Glass”
This can be made ahead and stored in a tightly closed container. If you’ve never made peanut brittle or other clear sugar and water based candy using a candy thermometer read the description in a good basic cookbook first. Technique and proceedure is important, but once you’ve done it it’s easy and fun. You’ll use a similar technique to prepare the “ocean swirls” below.

Ingredients:
2 cups of granulated sugar
1/4 cups of water
Dash of Cream of Tartar (if you have it, if not it’s not critical)
Food coloring (green and red to make brown “beach glass”)

Directions:
Oil lightly a sheet pan and place in the refrigerator until you need it.
Using a long wooden spoon, stir all ingredients in heavy pan and heat on medium-high. When the mixture starts to boil and clear add small amounts of coloring to make the desired color. Your own King Neptune’s touch will dictate the amount of green and blue you add to make a pale turquoise “glass” or the amount of green and red you add to make the brown “glass” like we did. You won’t need much.

Stir carefully so crystals of sugar do not form around the edges of the pan. Frequently brush the insides of the pan with warm water to wash any crystals that form back into the pan. Continue to heat to 300°-310° F. to the “hard crack stage” on your candy thermometer. This is important because you want the “beach glass” to be brittle, not rubbery, but sugar will start to caramelize at a temperature higher than 310° F. changing color and flavor.

Pour the mixture into the cold sheet pan rocking the pan to make the syrup spread to glassy thickness. It’s hot and will make the entire pan hot. Cool in the refrigerator. Break it into pieces to create pieces of “beach glass”.

Stage Two- Blueberry compote filling

Ingredients:
1 pint fresh wild Maine blueberries
1/2 cup of granulated sugar
1 tbs. cornstarch mixed into 1/4 cup cold orange juice
1 tsp. fresh, grated ginger root

Directions:
Put all ingredients into a medium sauce pan, heat until it boils and reduces somewhat without breaking all the berry skins. Let cool. The filling can be stored in the refrigerator for several days.

Stage Three-Creation of the “Sand Dollar”
The sand dollar is a turnover made of sweet pastry.

Basic Sweet Pastry
Ingredients:
2 cups all-purpose flour
2 tbs. granulated sugar
1/2 teaspoon salt
2/3 cups sweet, unsalted butter or shortening
4-5 tbs. cold water
Dusting confectioners sugar

Egg wash (1 tbs. water and 1 whole egg mixed together)

Directions:
Measure dry ingredients into large bowl. Cut in the butter until the mixture is gravelly in texture. Add water slowly mixing carefully not to make it too sticky, just enough to hold together without crumbling.

Roll out on lightly floured surface. Two different sizes of circle cutters is needed. I use a coffee pot lid and the outside ring of a donut cutter (which is about a half inch smaller than the pot lid in diameter). Cut pastry circles. Put a tablespoon of filling on a smaller circle. Moisten the edges of a larger circle, place over the bottom, and seal by folding the top edges under slightly. Brush the tops with an egg wash. Cut (with pointed scissors is pretty easy) the “sand dollar” signature 5-armed star shapes in the top crust.

Bake at 400° F. until lightly golden brown. Let cool and dust lightly with confectioners sugar.

Stage Four-Presentation…The Plate Design

Ingredients for Ocean Waves:
1/2 cup granular sugar
2 tbs. water
food coloring

Ingredients for Beach sand:
Large grained Sugar in the Raw-a natural cane turbinado sugar.

Directions:
Mix sugar and water in small sauce pan. Add small amounts of green and blue food coloring to make an ocean wave color. Heat until the syrup boils and clears. It won’t take long and you don’t need a candy thermometer.

While warm drizzle with a spoon around the plate. Or brush it on.

Place a “sand dollar” on the plate. Sprinkle with “beach sand” (Sugar in the Raw). Place a few pieces of “beach glass” around the plate.

A ball of vanilla ice cream (we like to make our own if time allows) under the “sand dollar” will give height and an added yummy component for this elegant and fanciful desert.

[nw_arizona_granny]

http://www.bbonline.com/recipe/ironmtn_tn_recipe3.html

Rice Salad Recipe

presented by Iron Mountain Inn B&B
Creekside Chalet or Lakeside Cottage

2 c. cooked rice
2 c. chunk pineapple
2 c. whipped cream
1/2 c. sugar
maraschino cherries

Add pineapple to cooled cooked rice. Add sugar; fold whipped cream into rice and top with cherries.

[nw_arizona_granny]

http://www.bbonline.com/recipe/highland_nc_recipe1.html

Green Onion and Apple Sausage

presented by Highland Lake Inn

1 & 1/2 lbs ground pork
1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne
1/8 tsp. white pepper
1 & 1/2 tsp. ground sage
4 green onions (thinly sliced)
1 Granny Smith apple (finely diced)
1/2 tbs. Honey
Juice of one lemon Mix all ingredients together in a bowl, form into3/4 inch thick patties. In a cast iron skillet over moderate heat, cook sausage until center is no longer pink. Enjoy!

[nw_arizona_granny]

http://www.bbonline.com/recipe/jefferson_ny_recipe2.html

Breakfast Pizza

presented by The Jefferson Inn of Ellicottville
A Victorian Bed & Breakfast

1/2 lb sausage, cooked and drained
1 pkg Crescent rolls
5 eggs
1/4 tsp dry mustard
1/4 tsp pepper
1/4 cup milk
1 - 1 1/2 cups hash browns
1 - 1 1/2 cups grated Cheddar cheese

* Preheat oven to 375°
* Grease an 8”x8” or 9”x9” pan
* Unfold Crescent rolls into strips and press together on bottom and sides
* Whisk eggs, milk, mustard and pepper
* Sprinkle the sausage and potatoes, then the cheese on top of Crescent rolls
* Pour egg mixture over all
* Sprinkle with Parmesan cheese
* Bake 40-45 minutes until no liquid in center

[nw_arizona_granny]

http://www.bbonline.com/recipe/queenanne_tx_recipe1.html

Blush Wine Jelly

presented by The Queen Anne Bed & Breakfast

2 cups White Zinfandel
3 cups granulated sugar
1 pouch Certo Liquid Fruit Pectin Sterilize containers. In a saucepan over medium heat, combine wine and sugar, stirring until sugar is dissolved. Bring just to a simmer, don’t boil. Remove from heat and stir in pectin. Pour immediately into the prepared containers. Store in refrigerator. Yields 1 Pint.

[nw_arizona_granny]

http://www.bbonline.com/recipe/christophers_ky_recipe4.html

Absolutely the World’s Best Egg Casserole...Ever!

presented by Christopher’s Bed & Breakfast
(Compliments of Arrington B&B Journal and Cats Cradle B&B)

Preheat oven to 350°.

Spray or grease a two-quart casserole dish with cooking oil.

Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry’s seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

Beat eggs, yogurt, and salt together.

Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.

Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish. Sprinkle grated cheese over casserole.

Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.

Cut into 8 squares.

[nw_arizona_granny]

http://www.bbonline.com/recipe/eastholme_co_recipe1.html

Amish Breakfast Casserole

presented by Eastholme in the Rockies

Ingredients:

1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded swiss cheese
Directions:

In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.

Yields:

Serves 8 - 10

[nw_arizona_granny]

http://www.bbonline.com/recipe/devonfield_ma_recipe4.html

Farmer’s Casserole

presented by Devonfield Bed & Breakfast

Hint: Layer ingredients in a baking dish the night before, then cover and refrigerate. In the morning pop the casserole into the oven about an hour before serving. Makes 6 servings

Ingredients

2 1/2 cups frozen shredded hash brown potatoes, or Tater Tots
3/4 cups shredded Monterey Jack with (optional) jalapeno peppers
1 pkg. Knorr’s Leek Soup mix
1 cup chopped fully cooked ham or Canadian bacon (optional)
1/4 cup sliced green onion
4 beaten eggs or 1 cup egg substitute
1 - 12 oz. can evaporated milk (or 1 ½ cup evaporated skim milk)
1/4 tsp. pepper
1/8 tsp. salt
1/2 lb. asparagus or mushrooms, washed and cut into 1” pieces
4 to 5 tomatoes, coarsely chopped

Spray a 2-quart square baking dish with Pam. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane’s salt and/or Mrs. Dash. Cover with foil or plastic wrap and refrigerate overnight. ext morning bake uncovered at 350 for 1/2 hour. Remove from oven; add asparagus or mushrooms and tomatoes. Bake for another ½ hour until golden brown. Let stand 5 minutes before serving.

[nw_arizona_granny]

http://www.bbonline.com/recipe/whitefence_va_recipe2.html

Cheesy Herbed Eggs

presented by White Fence Bed & Breakfast
Luxury Suite and Cottages

1 1/3 cups whole milk
1 tsp grated lemon peel
16 eggs, lightly beaten
1 tsp salt
1/2 tsp white pepper
1/4 tsp each: dried basil, oregano, and rosemary
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup butter

In large bowl, combine milk and lemon peel. Add eggs and seasonings, mix well. Stir in cheeses. In large skillet, melt butter, pour in egg mixture. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with parsley. Serves 6-8

[nw_arizona_granny]

http://www.bbonline.com/recipe/colonial_nc_recipe1.html

Corn for Breakfast Casserole

presented by Colonial Pines Inn Bed & Breakfast

16 ounces Frozen Corn
12 ounces Grated Mild Cheddar

Layer twice in greased pan.

Mix following ingredients well and pour over layers. Refrigerate overnight.

12 eggs
1 cup Half & Half
2½ cups skim milk
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
Dash cayenne

Bake uncovered at 325° for 50-60 minutes in a (1) 12” x 18” pan or (2) 9” x 13” pans.

Good served with ham and baked pears.

Serves 12

[nw_arizona_granny]

http://www.bbonline.com/recipe/fairthorne_nj_recipe1.html

Cheddar Raspberry Spread

presented by The Fairthorne Bed and Breakfast and Cottage
2 cups Cheddar cheese, shredded
1/4 cup chopped scallions, include white and green parts
2 Tbsp. mayonnaise (I use fat free miracle whip)

Toss cheese and scallions. Moisten with mayonnaise to spreadable consistency.
Line a bowl with plastic wrap and pack cheese misture firmly into bowl.
Refrigerate until ready to serve. Unmold on a serving platter and top with good quality raspberry jam.
Serve with a plain cracker.

[nw_arizona_granny]

http://www.bbonline.com/recipe/primrosehouse_va_recipe3.html

SAUSAGE HASH

presented by Primrose House Gift Shop & Guest Cottage

1 pound bulk pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet over medium heat, brown the sausage. Add onion, carrots and green pepper; cook until tender. Stir in potatoes, salt and pepper. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through. Yield: 6 servings.

[nw_arizona_granny]

http://www.bbonline.com/recipe/eastholme_co_recipe3.html

Italian Sausage Frittata

presented by Eastholme in the Rockies

Ingredients:

1-1/2 pounds mild Italian bulk sausage
8 oz. fresh mushrooms, sliced
2 T. butter
1/4 c. white wine
1/4 garlic powder or to taste
3 large Swiss chard leaves, rolled and sliced thin
1 c. mild cheddar cheese, grated
14 large eggs
1- 3/4 cups milk
2 T. Dijon mustard
Directions:

Preheat oven to 350 degrees. In a skillet brown and drain sausage; spread evenly over bottom of 9 x 13 baking dish. Sauté mushrooms in butter, wine and garlic powder until almost all liquid is absorbed. Spread mushrooms over sausage. Next, layer swiss chard and cheese.

In bowl beat the eggs, milk and Dijon mustard and pour evenly over all. Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch). Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes. Serve with a dollop of sour cream and chopped chives on top.

Yields:

Serves 6-8

[nw_arizona_granny]

http://www.bbonline.com/recipe/footecreek_sd_recipe1.html

Brunch Enchiladas

presented by Foote Creek Bed & Breakfast

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 – 8 inch flour tortillas
2 cups shredded cheddar cheese (divided)
1 tablespoon flour
2 cups half & half cream or milk
6 eggs beaten
1/4 tsp salt Combine ham and onions, place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tablespoons cooked hash browns) Top with 2 tablespoons cheese. Roll up and place seam side down in greased 9 x 13 pan. In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake 350° for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts. Let stand 5-10 minutes before serving. Yield 10 enchiladas.

[nw_arizona_granny]

http://www.bbonline.com/recipe/dobson_nm_recipe1.html

Sweet Potato Pone

presented by Dobson House Bed & Breakfast

2 large eggs
2 cups milk
1 1/2 tablespoons vanilla extract
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon grated orange peel
3 medium sweet potatoes (about 1 pound) peeled and grated
6 tablespoons unsalted butter, melted

Preheat the oven to 350°. Beat the eggs in a large bowl. Then beat in remaining ingredients and pour into a buttered 2 quart souffle or baking dish. Bake until firm and golden brown, about 2 hours. Let stand for 20 minutes before serving; this allows the flavor to intensify.

From Bert Green’s Greene on Greens. Original recipe from Damnyankee in a Southern Kitchen by Helen Worth.

[nw_arizona_granny]

http://www.bbonline.com/recipe/taylor_nc_recipe2.html

Sweet Potato Pie

presented by Taylor House Inn Bed & Breakfast

Ingredients:
4 medium sweet potatoes
2 eggs
1 cup sugar
1 teaspoon vanilla extract
pinch of salt
1/4 teaspoon nutmeg
1 stick butter
1/2 cup of evaporated milk
1 unbaked pie crust

Boil sweet potatoes until soft, peel and beat till no lumps. Add remainder of ingredients, beat until creamy. Pour into pie shell and bake at 350 degrees until crust is brown. Serves 6-8.

[nw_arizona_granny]

http://www.bbonline.com/recipe/taylor_nc_recipe1.html

Deep Dish Fruit Pie

presented by Taylor House Inn Bed & Breakfast

Ingredients:
1 stick butter
1 cup sugar
1 cup self-rising flour
3/4 to 1 cup milk
2 cups fresh peaches, blueberries, etc.

Melt butter in pyrex dish. Mix sugar, flour and milk together. Pour batter on melted butter. Drop fruit in batter and bake 350 degrees until done. Mix confectionary sugar with a little milk and spread on top to make glaze (optional).

[nw_arizona_granny]

http://www.bbonline.com/recipe/captainshouse_tx_recipe3.html

Granny Nanny’s Peanut Butter Pie

presented by 1890 Captain’s House on the Lake

Julia Mae Mason Calvert, known to her grandchildren as “Granny Nanny”, was born in Denton County in 1905. She was the oldest of 9 girls and played the role of the family’s “second” mother all her life. She married her high school sweetheart, Howell W. Calvert, Sr., and had 5 children of their own. They were married for over 60 years, and learning to stretch those dollars and make the most of all the meals became second nature to her. Granny Nanny was always the person people called upon to take food when families were in need. Mae, as her adult friends called her, would travel miles with her trunk loaded down to deliver food to people in time of tragedy, many times not knowing who they were, just that they were hurting and needed some help.

Granny Nanny always had food that she could “throw together” at the last minute to feed visitors, grandkids, and family. Everyone always went home with a “care” package of homemade jellies, peanut butter, canned goods, etc.

She joined her many friends and some family in Heaven on March 2, 1994, and if God assigns duties to His Angels in Heaven, surely Granny Nanny would be assigned to the role of “A Number 1 Cook”, keeping all the other Angels happy with all sorts of good eats. Among them would definitely be mouth-watering treats such as Granny Nanny’s Peanut Butter Pie and Chicken and Dumplings. ...Julia Pannell

1 baked 9-inch pie shell
1 cup powdered sugar
3 egg yolks
1/2 to 3/4 cup peanut butter (she prefers creamy style)
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
2 cups milk, scalded
2 Tablespoons butter
1 teaspoon vanilla
1 Tablespoon sugar
1 cup cream, whipped

Blend peanut butter and powdered sugar together in a mixing bowl (small) set aside.

Place the egg yolks in the top of a double boiler and beat with an electric mixer until fluffy. Combine the sugar, salt and cornstarch and beat into the yolks. Add the scalded milk and heat until smooth and thick, stirring constantly. Remove from heat and add the butter and vanilla.

Spread two-thirds of the peanut butter mixture in the bottom of the bake pie shell. Pour the hot custard over the peanut butter. Cool. Add the Tablespoon of sugar to the cream and whip. Top the cooled pie with whipped cream and crumble the remaining peanut butter mixture over the top.

[nw_arizona_granny]

http://www.bbonline.com/recipe/kingscottage_pa_recipe3.html

Coconut, Oatmeal & Pecan Pie

presented by The King’s Cottage - A Bed & Breakfast Inn

3 eggs
1 cup packed brown sugar
1/2 cup granulated sugar
2/3 cup quick cooking oats
2/3 cup shredded coconut
1/2 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup chopped pecans
8-10 shelled unbroken pecans
1 9” pie shell

FILLING: Beat eggs, melt butter and combine all ingredients except pecans in large bowl. Add chopped pecans.

DIRECTIONS FOR MICRO CONVECTION OVEN: Preheat micro convection oven to 450°. Pour filling into pastry shell. Place the shelled unbroken pecans around edge for decoration. Place pie onto broiling trivet. Bake at 450° for 8 minutes. Lower temperature to 375° and bake 16 minutes on LOW MIX 375°, or until set.

DIRECTIONS FOR CONVENTIONAL OVEN: Preheat oven to 400°. Fit a piece of aluminum foil into crust. Add pie weights or beans. Bake 8-10 minutes until crust is barely brown. Remove to wire rack to cool slightly. Remove foil and weights. Add filling mixture and place shelled unbroken pecans around edge for decoration. Reduce oven temperature to 325° and bake 45 minutes until set.

Makes 9” pie, 8-10 pieces. Delicious warm or cool.