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 ...
If you are hungry, have a celery stalk, cabbage leaf and a glass of water.
Then you will sleep and dream of whipped cream and all the good things it will hide.
Or go find a good recipe and post it...........
Have a wonderful day.
A good day to smile a lot.
RECIPE: STRAWBERRY/BANANA SORBET
Posted by: “Pat
From Susan Voisin again - www.fatfreevegan.com. Thanks, Susan!
We use our VitaMix for frozen desserts such as this; they’re very nice in
hot weather.
Pat
This makes about 3 large servings. Add an extra frozen banana or cup of
fruit for each additional serving.
2 frozen bananas (peel ripe bananas and wrap with plastic wrap before
freezing solid)
2 cups frozen strawberries (or fruit of choice)
milk (your choice: dairy milk, soy milk, nut milk, etc.)
sweetener of choice (liquid sweeteners, such as rice syrup or agave nectar,
dissolve best) [Pat’s note: maple syrup would well.]
Take the frozen bananas out of the freezer and break them into 3 or 4
pieces. Place them and the strawberries into the food processor and allow
them to sit for about 10 minutes, to thaw only slightly.
Cover and start the food processor. (Don’t be surprised when the processor
bucks like an angry bull when the blade hits that frozen fruit!) With it
running, add just a little bit of “milk” (you can also use water or juice
here) to help the fruit blend smoothly. I recommend about 1/4 to 1/2 cup
liquid for the amount of fruit used here. Stop the processor from time to
time and scrape down the sides. Keep processing until the fruit is the
smooth consistency of soft-serve ice cream. Add sweetener to taste (I use a
little bit of stevia) and process briefly one more time.
Serve immediately. Or you can put the whole processor into the freezer
until you’re ready to eat and give it another blending right before
serving. The sorbet can also be stored in a plastic container for up to a
few days and re-processed to soften.
http://groups.yahoo.com/group/healthycheapcooking/
“a composted product that contains beneficial fungus known as mycorrhizae”<<<
This is something that I have no knowledge of, first thought was of mushrooms.....
Looking at google shows links to the product and information.
Garden Girl is in your part of the country, LOL, I forget if it is North or South Carolina she gardens in.
MaxMax knows composts and Diana will also.
Thank you for bringing up a subject we have not talked about and it looks interesting.
Both Diana and Garden Girl work in nurseries, so they may know if others have tried it.
An interesting research article on mycorrhizae, tells how to grow it also.
http://lists.ibiblio.org/pipermail/compostteas/2004-May/000570.html
An opinion on compost teas:
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/000112.html
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/000116.html
A page on making compost teas:
http://lists.ibiblio.org/pipermail/compostteas/Week-of-Mon-20020603/thread.html
There are several different species of mycorrhizal fungi, each offering specific benefits. The better products contain several for a good all around solution. With so many product choices, I would like to use something others have had success with rather than experimenting.
Last year's record heat and drought really stressed my leyland cypress trees. I've lost one, all the evergreen shrubbery in front, as well as several large bushes. After digging them out, I found the roots were mainly between the dirt and the mulch with the dirt being almost lifeless: no roots, earth worms, organic matter, nothing. Whoever did the original landscape didn't improve the dirt at all before planting.
I’m working on my immunity to your temptations ... I’ve been watching/listening to the food network, Alton Brown, Meals Impossible, Unwrapped, etc. for the past two hours while working on something else. You won’t get me this evening, granny!
God’s Angels always on the job.
I am listening to the police scanner for Denver, and the dispatcher just dispatched this to an Officer:
“There is a man, he has only one arm, and he is attempting to go up the steps in a walker AND he is not making it!”
Officer:
“I am on my way.”
“Thank you.”
And she was thankful, it was in her voice.
Maybe someone driving by saw him, or it may have shown up on the monitor, as I did not catch the building name.
scan denver.net
You are welcome to the links.
It sounds like you are on the right path to solving your problem.
When I first came to Arizona, in Wellton, I met a Lady who had lived there over 50 years.
There we also have layers of pure sand and pure clay.
When I went to plant trees, she taught me to dig a big hole and make it deep and throw the tin cans from food in it, then fill in with good soil and compost and the tree.
The reason for the tin cans, was water reservoirs to hold water and allow the roots to find it. The cans will rot and return to the soil in a few years and the roots will grow right on through them and down.
I tried it and it works.
When I planted any plants, I made the hole larger than needed and filled it with good compost or soil/compost mixture.
The tin can hole cannot be too big, 4 by 4 foot or larger for a large tree, we all kept a big hole for cans and sooner or later found a tree to go in it.
After a couple days on 7up and crackers, I am almost ready to be tempted.
What are you learning on the cooking shows?
How to make cabbage juice?
Not having a tv, I do not know what they are pushing.
RECIPE: Quick Red Bean Dal
Posted by: “Pat
This recipe is from ‘Vegan Fire and Spice’ by Robin Robertson; an
interesting cookbook for those who like....um....fire and spice. :)
Pat
Red Bean Dal from Vegan Fire & Spice.
To show the versatility of the Quick Red Bean Dal, I first prepared it as a
main dish over rice (see photo). I then spread some onto tortillas with
some curried mashed potatoes made from any leftover potatoes (see photo of
a potato dosadilla from Quick-Fix Vegetarian in my February 21 post. The
combination is heavenly comfort food with an Indian twist.
The tortilla is then folded in half and toasted on both sides in a skillet.
You can then serve the “dosadilla” on a plate with a knife and fork for a
lunch or light supper, or you can cut it into wedges and enjoy them as fun
snacks or appetizer “pick-up” food.
Here is the dal recipe and the dosadilla variation:
Quick Red Bean Dal
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons organic canola oil
1 yellow onion, chopped
2 garlic cloves, finely minced
1 tablespoon finely grated ginger
1 (14.5-ounce) can crushed tomatoes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
Salt
1/2 cup water
2 tablespoons chopped cilantro leaves
Place the kidney beans in a bowl and mash with a potato ricer or stick
blender. Set aside.
Heat the oil in a large saucepan over medium heat. Add the onion and
garlic, cover and cook until softened, about 7 minutes. Stir in the ginger,
tomatoes, curry powder, coriander, cayenne, and salt to taste. Mix well.
Add the reserved beans and water and simmer until the mixture is hot and
the flavors are well blended, 10 to 15 minutes. Serve sprinkled with
chopped cilantro.
Serves 4
Dal-Potato “Dosadillas”
1 tablespoon extra-virgin olive oil
2 tablespoons minced scallions or onion
2 cups cooked mashed potatoes
2 teaspoons curry powder (or to taste)
4 whole wheat tortillas
Quick Red Bean Dal (recipe above)
Heat the oil in a small skillet. Add the scallions and cook until softened.
Add the potatoes, and curry powder and cook until well mixed and hot.
Spread the potato mixture evenly over each of the tortillas. Spread a thin
layer of dal over the potato mixture. Fold the tortillas over and place
them in a large non-stick skillet or griddle over medium-heat. Cook until
lightly browned on both sides, turning once.
Keep them warm while you cook the remaining dosadillas. Serve them whole to
be cut with a knife and fork, or cut them into wedges to eat out of hand.
Serves 4
http://veganplanet.blogspot.com/
http://groups.yahoo.com/group/healthycheapcooking/
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1. Fireworks Over America Recalls Fireworks Due to Shock Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-322
Firm’s Recall Hotline: (800) 345-3957
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Fireworks Over America Recalls Fireworks Due to Shock Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Oh Chute Parachute with Streamer Fireworks
Units: About 84,250
Distributor: Fireworks Over America, of Springfield, Mo.
Hazard: The parachutes can become entangled in overhead power lines causing a shock hazard to users and bystanders.
Incidents/Injuries: Fireworks Over America has received one report of entanglement, in which a consumer’s hand was burned and shocked.
Description: The recalled Oh Chute Parachute with streamers is a firework item with a light blue cylinder with white clouds. The model name is printed in triplicate on the front of the tube and FOA #2085 is on the lower back of the tube. This item is sold separately or in a box of four.
Sold by: Various fireworks stores nationwide from April 2007 through June 2008 for about $2.50 each and $8 a box.
Manufactured in: China
Remedy: Consumers should immediately stop using the product and return it to either the place of purchase or Fireworks Over America for a full refund.
Consumer Contact: For additional information, contact Fireworks Over America at (800) 345-3957 between 9 a.m. and 5 p.m, CT Monday through Friday, or visit the firm’s Web site at www.fireworksoveramerica.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08322.html
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2. Bayside Furnishings Recalls Youth Bed Toy Chests Sold at Costco After the Death of a 22-Month-Old Child
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-323
Firm’s Recall Hotline: (877) 494-2536
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Bayside Furnishings Recalls Youth Bed Toy Chests Sold at Costco After the Death of a 22-Month-Old Child
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: LaJolla Boat Bed and Pirates of the Caribbean Twin Trundle Beds
Units: About 9,350
Importer: Bayside Furnishings (a division of Whalen(tm)), of San Diego, Calif.
Hazard: The lid supports on the toy chests fail to prevent the lid from closing too quickly, posing an entrapment and strangulation hazard to young children.
Incidents/Injuries: CPSC received one report of a death involving a 22-month-old boy of Roseville, California. He strangled when the lid of the toy chest fell on the back of his head and entrapped his neck on the edge of the chest of a LaJolla Boat Bed.
Description: This recall involves two styles of Bayside youth beds: the LaJolla Boat Bed and the Pirates of the Caribbean Twin Trundle Bed. The preassembled toy chests are designed in the shape of a ship or boat’s “bow” and attached to the beds as a footboard. The LaJolla Boat Bed toy chest has a hardwood top and white wood base with a blue stripe. The Pirates Boat Bed toy chest has a hardwood top, wheel shape and brown wood base with decorative carvings.
Sold at: Costco and furniture retail stores nationwide and Costco.com from January 2006 through May 2008 for between $700 and $1,400.
Manufactured in: China
Remedy: Consumers should immediately stop children from using the recalled toy chests and contact the firm for instructions on receiving a free repair kit with replacement lid supports.
Consumer Contact: For additional information, contact Bayside at (877) 494-2536 anytime, or visit the firm’s Web site at www.baysidefurnishings.com to register online for the free repair kit.
Note: CPSC was alerted to this hazard by the Placer County (Calif.) Child Death Review Team.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08323.html
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3. Children’s Jewelry Recalled by Bead Bazaar USA Due to Risk of Lead Exposure
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-324
Firm’s Recall Hotline: (800) 838-1769
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Children’s Jewelry Recalled by Bead Bazaar USA Due to Risk of Lead Exposure
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: “It’s a Girl Thing” Bracelets, Necklaces, and Phone Charms
Units: About 13,000
Distributor: Bead Bazaar USA Inc., of Rockville, Md.
Hazard: The children’s jewelry could contain high levels of lead. Lead is toxic if ingested by young children and can cause adverse health effects.
Incidents/Injuries: None reported.
Description: This recall involves “It’s a Girl Thing” metal necklaces, bracelets, and phone charms. The jewelry features a variety of charms including flowers, shoes, letters and butterflies. “It’s a Girl Thing” is printed on the packaging along with the UPC numbers 633870018419 (bracelet), 633870018426 (necklace), and 633870018433 (phone charm).
Sold at: Retailers nationwide from February 2006 through June 2008 for about $6.
Manufactured in: China
Remedy: Consumers should immediately take the recalled jewelry away from children and return it to the place of purchase for a full refund.
Consumer Contact: For additional information, contact Bead Bazaar USA at (800) 838-1769 between 9 a.m. and 5 p.m. ET Monday through Friday or visit the company’s Web site at www.beadkit.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08324.html
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4. Black Cat(r) Fireworks Recalls Fireworks Due to Injury Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
July 3, 2008
Release #08-325
Firm’s Recall Hotline: (913) 649-0537
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Black Cat(r) Fireworks Recalls Fireworks Due to Injury Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Screech and Scream Fountain Fireworks
Units: About 20,000
Distributor: Black Cat Fireworks, of Prairie Village, Kan.
Importer: Shiu Fung Fireworks, of China
Hazard: The firework can produce a loud bang and unexpectedly scatter debris, posing an injury hazard to the user and bystanders.
Incidents/Injuries: No injuries have been reported.
Description: The recalled Screech and Scream Fountain is a firework item with a yellow and red cylinder with red balls. The model name is printed on the front of the tube.
Sold at: Various fireworks stores nationwide from October 2006 through June 2008 for about $7.
Manufactured in: China
Remedy: Consumers should immediately stop using the product and return it to either the place of purchase or Black Cat Fireworks for a full refund.
Consumer Contact: For additional information, call Black Cat Fireworks collect at (913) 649-0537 between 9 a.m. and 5 p.m. CT Monday through Friday, or visit the firm’s Web site at www.blackcatfireworks.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08325.html
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5. July 2008 Issue of The Safety Review, CPSC’s new e-newsletter
The July 2008 edition of CPSC’s new monthly e-newsletter, “The Safety Review,” is now available. You can download it at http://www.cpsc.gov/cpscpub/pubs/tsr0708.pdf
“The Safety Review” is in Adobe Portable Document Format (PDF). Viewing this publication requires the free Adobe Acrobat(tm) Reader. You can download the Reader through http://www.cpsc.gov/cpscpub/pubs/pdf.html
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The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from more than 15,000 types of consumer products under the agency’s jurisdiction. Deaths, injuries and property damage from consumer product incidents cost the nation more than $800 billion annually. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard or can injure children. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the 30 percent decline in the rate of deaths and injuries associated with consumer products over the past 30 years.
To report a dangerous product or a product-related injury, call CPSC’s hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270, or visit CPSC’s web site at www.cpsc.gov/talk.html. To join a CPSC email subscription list, please go to www.cpsc.gov/cpsclist.aspx. Consumers can obtain this release and recall information at CPSC’s Web site at www.cpsc.gov.
Home Break-Ins Blamed On Bears
Mother Bear, Cubs Relocated
Deb Stanley, 7NEWS Producer
POSTED: 10:26 am MDT July 4, 2008
UPDATED: 12:14 pm MDT July 4, 2008
BEAVER CREEK, Colo. — A momma bear and two baby bears accused of breaking into at least two homes have been relocated, according to the Vail Daily newspaper.
The newspaper reports the bears were also spotted on a hiking trail and a road, where they refused to move for a pickup truck.
continues and has links to several other bear reports and photos.
RECIPE: Cabbage and Bean Soup
Posted by: “Pat
This one isn’t seasonal (except the green beans), to say the least. Mostly,
people don’t seem to want hot soup in hot weather. But if I wait till cold
weather to post it, I’ll have lost the recipe by then.
This is a good, basic, staff-of-life kind of soup.
Pat
3 tbs olive oil
3 leeks, chopped [Pat’s Note: these are usually expensive, you can
substitute onions for leeks, if you wish.]
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Olive oil
Parmesan
In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (test by tasting).
Place a slice of bread in individual bowls; drizzle
with olive oil; sprinkle with Parmesan and ladle soup
on top.
[Pat’s Note: some basil wouldn’t hurt.]
http://groups.yahoo.com/group/healthycheapcooking/
Roast Turkey Breast-—with Gravy & Lemon
Posted by: “Russie-— >^..^<”
ROAST TURKEY BREAST
1 whole turkey breast on the bone (6 1/2 pounds)
2 tbs lemon juice
1 tbs olive oil
1/2 tsp lemon pepper
1 1/2 tsp dried Italian seasoning
2 tbs flour
14 1/2 oz can chicken broth
ROAST TURKEY: Heat oven to 375 degrees. Rub turkey on all sides with lemon juice and oil. Rub lemon pepper and Italian seasoning over turkey. PLACE in a roasting pan, breast side up, and roast in oven for 2 hours or until 165 degrees on thermometer. Let rest 15 min. before slicing.
MAKE GRAVY: Pour off all but 3 tbs of the drippings. Whisk together the flour and broth. Stir into roasting pan and scrape up any browned bits. Simmer 3 min. Strain and keep warm.
SLICE turkey, serve with gravy, vegetables and stuffing, if desired. MAKES 4 SERVINGS OF TURKEY.*
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2. Smoky Turkey and Veggie Frittata-—with Gouda
Posted by: “Russie-— >^..^<”
SMOKY TURKEY AND VEGGIE FRITTATA
1 tbs olive oil
2 cups assorted vegetables, cut into bite size
6 large eggs
3 tbs skim milk
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cups cubed cooked turkey breast
1 cup smoked diced Gouda cheese
1 tbs chopped parsley
HEAT oven to 325 degrees. Spray a skillet with nonstick spray. Add oil to skillet and heat. Add vegetables and cook 7 min. or until tender. In a bowl, whisk together the eggs, milk, salt and pepper. Stir in turkey and 1/2 cup Gouda.
POUR egg mixture into skillet. Cook 5 min. stirring. Sprinkle remaining cheese over top of mixture and transfer skillet to oven. Bake 20 min.
TO SERVE: Slide onto plate and cut into 4 servings. Garnish with parsley. MAKES 4 SERVINGS.*
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3. Honey Ginger Glazed Carrots-—with Chives
Posted by: “Russie-— >^..^<”
HONEY GINGER GLAZED CARROTS
2 tbs butter
3 pounds thin carrots, peeled and cut into 3 inch lengths
3 tbs honey
2 tbs each snipped chives and chopped crystallized ginger
1 tsp kosher salt
1/2 tsp freshly ground pepper
Melt butter in a large Dutch oven or pot. Add carrots and toss until evenly coated, cover pot. Cook 12 min. tossing 3 times or until crisp tender. Uncover, toss with honey. Raise heat to medium high stir cook until carrots are tender and glazed, 5 min. Add remaining ingredients and toss. Serves 8.
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4. Warm Potato Salad Dijonnaise-—with Tarragon & Scallions
Posted by: “Russie-— >^..^<”
WARM POTATO SALAD DIJONNAISE
1 1/2 pounds baby red and Yukon Gold potatoes, halved
3 tbs creamy Dijon mustard
2 tbs each seasoned rice vinegar and olive oil
1 tbs fresh tarragon, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
4 scallions, thinly sliced
Place potatoes in a large pot and fill with cold water to cover. Bring to a boil, boil 15 min. or until potatoes are tender. Drain in colander. In bowl, whisk mustard, vinegar, oil, tarragon, salt and pepper. Add potatoes and scallions, toss until coated. Serve immediately while still warm or at room temp. Serves 8.
http://groups.yahoo.com/group/SimpleMeals/
Help: I need a subsitute for Chili sauce!/ Sandra
Posted by: “Momma Legs”
Chili Sauce
From The Fannie Farmer Cookbook (Canada, UK), by Marion Cunningham.
Ingredients:
2 cups canned tomatoes
1 onion, chopped
Dash of cayenne pepper
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1 tablespoon sugar
1/4 cup vinegar
2 tablespoons chopped green pepper
1/2 teaspoon salt, approximately
Instructions:
In a heavy-bottomed saucepan, combine the tomatoes, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Simmer, uncovered, for 1 hour. Add the green pepper and simmer 30 minutes more. Add salt to taste. Chill before serving.
Yield: 1-1/2 cups
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6a. Help: I need a subsitute for Chili sauce!
Posted by: “Momma Legs”
MMMMM-—— Recipe via Meal-Master (tm) v8.05
Title: Chili Sauce
Categories:
Yield: 4 Servings
Boil together two dozen ripe tomatoes, three small
green peppers or a half teaspoonful of cayenne
pepper, one onion cut fine, half a cup of sugar.
Boil until thick; then add two cups of vinegar;
then strain the whole, set back on fire and add a
tablespoonful of salt, and a teaspoonful of each
ginger, allspice, cloves and cinnamon; boil all
five minutes, remove and seal in glass bottles.
This is very nice.
-—— Original Message ——
From: sandra
Or a recipe for a simple one.
Thanks
Sandra
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6b. Help: I need a subsitute for Chili sauce!
Posted by: “Momma Legs”
Chili sauce
Servings: 12 servings
Ingredients
16 Dried red chili pods 1 Hot water
2 Cloves garlic 1 Salt to taste
Instructions
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili
leave some veins. Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods in an electric blender (or food processor)
and add enough water to almost cover them, leaving about two inches
headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
sauce seems to be too thick, add more water and blend for another 1 minute
or until skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
http://groups.yahoo.com/group/SimpleMeals/
http://groups.yahoo.com/group/SimpleMeals/
Red, White and Blue Parfaits
Posted by: “Sandy U.”
Red, White and Blue Parfaits
8 oz. cream cheese, softened
1 16-oz. container vanilla yogurt
2 Tbsp. lemon juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
Whipped topping for garnish
8 parfait glasses or other clear glasses
Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place one
quarter cup of cream cheese mixture in the bottom of each glass followed by
one quarter cup strawberries. Repeat with cream cheese mixture and
blueberries. Top with whipped topping and serve. These desserts are tasty,
colorful and right in keeping with the red, white and blue holiday. You
could add a layer of sponge cake in each glass if you want to make the
dessert a little more hearty.
The Skinny: Use fat-free yogurt, light cream cheese and low-fat whipped
topping. For those of you that don’t remember, whipped topping is prepared
whipped cream-like topping that comes in a plastic container. It isn’t as
good as real whipped cream but is easy and you can get low fat or fat-free
varieties.
*~Sandy U.~*
All-Day Meatballs
Posted by: “Beth
All-Day Meatballs
http://www.tasteofhome.com/Recipes/All-Day-Meatballs
http://www.tasteofhome.com/Recipes/All-Day-Meatballs
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2a. Re: Crockpot Hot German Potato Salad
Posted by: “Ray”
Looking through this recipe, which I’m anxious to try, it seems you
forgot to indicate how much onion to use.
Ray
-— In casseroles_and_crockpots@yahoogroups.com, Richard
>
> Crockpot Hot German Potato Salad
>
> Makes 8-10 servings
>
> 8 med. potatoes, peeled and cut into 1/4” slices
> 2 celery ribs, chopped
> 1 cup water
> 2/3 cup cider vinegar
> 1/3 cup sugar
> 2 tbsp. quick-cooking tapioca
> 1 tsp. salt
> 3/4 tsp. celery seed
> 1/4 tsp. pepper
> 6 bacon strips, cooked and crumbled
> 1/4 cup minced fresh parsley
>
> In a crockpot, combine potatoes, celery and onion. In a bowl,
combine
> water, vinegar, sugar, tapioca, salt, celery seed and pepper. Pour
over
> potatoes; stir gently to coat. Cover and cook on HIGH for 4-5 hrs.
or until
> potatoes are tender. Just before serving, sprinkle with bacon and
parsley.
>
> Quick Cooking Sept./Oct. 2000
http://groups.yahoo.com/group/casseroles_and_crockpots/
CHEESY TUNA CASSEROLE
Posted by: “angelkisses51
Cheesy Tuna Casserole
1 - 1 lb. Bag of egg Noodles
2 small cans tuna, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 can green peas
1 cup cheddar cheese
1 cup crushed potato chips
combine tuna, soups and peas
Heat on medium heat until hot
Cook noodles according to pkg directions.
Mix noodles and tuna mixture and put into 9x13 pan
Sprinkle cheese on top, followed by chips
Bake at 350 for 20 minutes
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9. CP BEEF STEW ITALIANO
Posted by: “angelkisses51
Beef Stew Italiano
2 1/2 pounds beef stew meat — cut into 1” cubes
4 carrots — cut into 1/2” pieces
1 large onion, thinly sliced, separated into rings
1 28 oz can whole tomatoes — cut up
2 cups water
1 teaspoon salt
1 1/2 teaspoons Italian seasoning
2 teaspoons instant beef bouillon
1 cup uncooked mostaccioli or other pasta
Brown meat in slow cooker (or in skillet is easier) on top of range or
skillet on medium heat. Transfer pot to base or meat to slow cooker. Add
remaining ingredients except pasta to cooking pot. Stir to combine.
Cover and cook on low setting for 7 - 9 hours (OR high for 3 - 4 hours).
Increase heat to high. Add pasta and stir to blend. Cover and continue
cooking for 30 minutes until pasta is done.
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10. CP CHICKEN ITALIAN STYLE
Posted by: “angelkisses51
Chicken Italian Style
1 4 lb chicken — cut up
3 tablespoons olive oil
2 onions — sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 celery ribs — cut in small chunks
2 cups potatoes — diced
1 cup ripe tomatoes — chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen peas — thawed
Brown the chicken parts in oil. Add salt, pepper and onions and cook for
another 5 minutes. Put celery and potatoes in the bottom of the slow
cooker and top with browned chicken, onions, tomatoes, 1/2 cup water,
oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas,
cover and cook on high 15 minutes.
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11. CP ASSORTED BEAN ITALIAN CASSEROLE
Posted by: “angelkisses51
Assorted Italian Bean Casserole
3 (16-oz. ) cans red kidney beans, drained
3 (16-oz. ) cans chick peas (garbanzo beans), drained
3 (16-oz. ) cans cannellini beans, drained
3 (16-oz. ) cans great Northern beans, drained
1 tsp. salt
1 tsp. garlic powder
1 tsp. Italian seasonings
2 envelopes dry onion soup mix
Combine all ingredients in at least a 6-quart slow cooker.
Stir well, cover and cook on Low for 6-8 hours or on High for 3-4 hours.
*If you have a smaller slow cooker, you may use one can each of beans
and cut seasonings in half.
Serves 8-10.
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12. CREAMY ITALIAN CP CHICKEN
Posted by: “angelkisses51
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 Env Italian salad dressing mix
1/4 c water
1 8 oz pkg cream cheese — softened
1 10. 75 oz can cream of chicken soup — undiluted
1 4 oz can mushroom stems and pieces — drained
hot cooked rice or noodles
Place the chicken in a slow cooker. Combine salad dressing mix and
water; pour over chicken. Cover and cook on low for 3 hours. In a small
mixing bowl, beat cream cheese and soup until blended. Stir in
mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices
run clear. Serve over rice or noodles.
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13. CP EGGPLANT ITALIANO
Posted by: “angelkisses51
Eggplant Italiano
1 1/4 pounds eggplant — cut into 1-inch cubes
2 medium onions — thinly sliced
2 ribs celery — cut into 1-inch pieces
1 tablespoon olive oil — divided
1 16 ounce can diced tomatoes — undrained
3 tablespoons tomato sauce
1/2 cup pitted ripe olives — cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers — drained
1 teaspoon dried oregano or basil
salt & pepper to taste
fresh basil leaves and leaf lettuce for garnish
Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in slow
cooker. Cover and cook on low 3 1/2 to 4 hours or until eggplant is
tender. Stir in olives, vinegar, sugar, capers and oregano. Season with
salt and pepper. Cover and cook 45 minutes to 1 hour or until heated
through. Garnish, if desired.
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14. WHAT A CROCK
Posted by: “steve doyle”
WHAT A CROCK
Slow-cooked Carrot and Sweet Potato Soup With Cranberry Relish is
perfect to serve on a rainy day. It’s colorful and comforting, a
perfect combination to chase away rainy day blues. Carrot and Sweet
Potato Soup With Cranberry Relish
CROCKPOTS are just so helpful and versatile - and they are my
favorite kitchen appliance. I do think it’s important for home cooks
to not limit the use of their slow cookers to soups and stews, but if
you prefer those dishes, think outside the box a bit.
It’s a traditional soup with a nontraditional spin - it is served
with a fresh fruit relish.
It’s also full of nutrients, so you can both savor the taste and feel
good about your healthy eating.
CARROT AND SWEET POTATO SOUP WITH CRANBERRY RELISH
Serves 4 to 6.
Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tbs. fresh orange juice
1 tb. chopped shallots (1 medium) (Green onion July be substituted.)
1/2 tsp. sugar
Soup:
2 large carrots, peeled and cut into 2-inch pieces
1 large sweet potato, peeled and cut into 2-inch chunks
1 small onion, cut into 8 wedges
4 cups organic vegetable broth
1 tsp. finely grated fresh ginger
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbls. chopped fresh flat-leaf parsley
1. Combine ingredients for relish in a small bowl; cover and
refrigerate for
later use.
2. Put all other ingredients, with the exception of the parsley, into
slow
cooker.
3. Cook on Low for 6 to 8 hours., Remove half of mixture to blender.
Purée and place in large bowl. Purée the other half and add to
already puréed mixture in large bowl.
5. Remove relish from refrigerator and add parsley to relish.
6. Ladle soup into serving bowls and top with spoonful of relish
mixture.
Note: I found organic vegetable broth in a 32-ounce box at
Albertson’s. If you are not able to find fresh cranberries in the
produce section, substitute 2 to 4 tablespoons canned whole-berry
cranberry sauce for the fresh. I made it both ways, and the taste
difference is negligible.
A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.
http://groups.yahoo.com/group/casseroles_and_crockpots/
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