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 ...
Wheat Berry Pilaf
2 Tablespoons butter
1 onion — chopped
1/2 pound mushrooms — sliced
1/2 cup hot water
2 cubes bullion — [beef]
1/2 teaspoon basil leaves
1/4 teaspoon pepper
3 cups wheat berries — cooked
2 medium zucchini —sliced
1 cup cheese
MELT BUTTER. COOK ONION & MUSHROOMS ADD WATER & BOUILLON ADD BASIL, PEPPER, BERRIES & ZUCCHINI SIMMER 10 MIN. SPRINKLE CHEESE ON TOP
Individual Meatloaf
Serves 1
1/4 pound lean beef
3 tsp dry oatmeal
2 tbsp milk
1/4 onion, diced
dash of Worcestershire, hot sauce, salt and pepper
1 tbsp tomato sauce
Mix all ingredients together except the tomato sauce. Form into loaf and
place in a microwave safe dish. Spread tomato sauce on top. Cook on
medium high for four minutes. Let rest for a minute or two before
eating.
Cal—250, fat—11gr, carbs—15 gr
Peggy
Some Frugal Popsicle Ideas-
To find popsicle molds, look at discount and mail order stores, or garage
sales and thrift shops...I even seen them at the dollar store. If you don’t have
any molds, use small paper or plastic cups. Put a wooden stick or plastic
spoon in the center.
For mini popsicles, pour fruit juice or flavored drink mix into ice cube
trays. Partially freeze and then place toothpicks in the center of each cube (or
place plastic wrap over the tray, secure around edges and insert toothpicks
through plastic wrap).
-Freeze applesauce (or applesauce and flavored gelatin) in popsicle molds
(sometimes thick applesauce needs to be mixed with a little water or it freezes
funny).
-Mix chopped fruit or jam into yogurt. Freeze in small, snack sized Ziploc
bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy
access/eating.
-Mix flavored gelatin (according to pkg. directions), pour into molds and
freeze. Add gummie fish, worms or other shaped fruit snacks before freezing for
added fun.
-Freeze syrup from canned fruit (as a kid, this is what my mom made them out
of...usually pear...Mmmmm, brings back memories...mix with water to make it
go farther).
-Add chopped up fruit or sprinkles to yogurt or softened ice cream for added
pizzazz. Then freeze in molds.
-When you have leftover jam or jelly, put ¼ cup of hot water in the jar and
shake well (also works well to use bottom of the jar jam in a vinaigrette
salad dressing). Pour into a mold or ice cube tray and freeze.
-If homemade jelly or jam doesn’t set up well, use for popsicles (or add
more water, boil and make pancake syrup).
-Make a batch of pudding (for variety, add coconut, nuts, mini marshmallows,
crushed cookies, sprinkles, etc). Pour into molds. Freeze several hours
until firm.
-Make a Pina Colada pop. In a blender, mix a can of coconut milk (not
coconut cream), the same amount of pineapple juice, about a 1/4 cup of flaked
coconut and a banana. Pour into molds and freeze.
-Stick a toothpick in the center of chunks of melon, blackberries,
strawberries, raspberries, oranges, pineapple, grapes, sliced bananas (you get the
drift). Freeze on a tray. Once frozen, store in freezer bags for instant cold
snacks/treats. For an added bonus, dip in melted chocolate.
-For easy snow cones, freeze any other flavored juice or any flavored drink
mix in ice cube trays. Store frozen fruity flavored cubes in a plastic bag.
Blend several cubes in the blender until they have a shaved ice consistency.
If making in bigger batches, the shaved ice will keep its consistency if kept
sealed container in the freezer.
-For watermelon popsicles, blend one cup each: watermelon chunks (seeds
removed), white grape juice (or any fruit juice) and water. Blend well. Then pour
into molds and freeze.
-For strawberry popsicles, blend 2 cups strawberries, 1 cup yogurt, 4 cups
fruit juice and optional 2 T. sweetener (if the strawberries aren’t real
sweet, I use a dollop of honey). Blend smooth. Pour into molds and freeze.
-Strawberry-Banana pops: Dissolve one 3 oz. package strawberry gelatin (or
any flavor) with one cup boiling water. In a blender, mix dissolved gelatin,
1 banana and 1 cup yogurt. Blend well and pour into molds.
-Sweet potato pops: Cook, mash, blend until smooth (adding some milk or
orange juice to thin it out), sprinkle in a little cinnamon/sugar/nutmeg and
freeze in molds. These are really good - no joke. ;o}
-Banana pops: Cut banana’s in half. Spread each banana half with yogurt
(or honey or peanut butter), then roll in finely chopped nuts, coconut,
granola, sprinkles, crushed graham crackers or vanilla wafers, mini chocolate chips,
dried fruit, cinnamon and sugar...you get the idea. Freeze solid on a
baking sheet and store in zipper bag or lidded container in freezer. You can also
push a popsicle stick in the cut end for a real popsicle look. If you make
little chunks, use toothpicks as handles.
-”Glitter” Ice Pops: Not flavored too much - kids really like ‘em. They
also take some time to make. Sprinkle colored sugar into your mold (coarse
crystal decorator sugar works good). Fill the mold 1/3 with water. Freeze.
Sprinkle more colored sugar in. Add 1/3 more water. Freeze. Repeat process and
freeze. I can’t figure out how to simply mix the sugar in, as it melts easy
and/or sinks to the bottom. You can make glitter yogurt pops also (the sugar doesn’
t dissolve much in yogurt either).
-Plain water ice pops. Every kid I know likes plain ice pops (seriously),
and water is important. I sometimes add blueberries or other whole berries
for an added bonus (fill with blueberries, pour water over, freeze). ;o}
A Basic Popsicle Recipe
1 (3 oz) pkg gelatin, any flavor
1 packet unsweetened flavored drink mix (Kool-Aid)
1 cup sugar (or equivalent sweetener)
1 cup boiling water
Combine all the ingredients in a 2-quart pitcher. Stir until well combined
and everything is dissolved. Add enough cold water to the mixture to make 2
quarts. Pour into molds and freeze (or into small paper drinking cups and
freeze until it starts thickening, then insert a popsicle stick or plastic spoon
and continue to freeze until frozen solid).
~Kimmie
Open-Faced Pizza Burgers
1 lb. ground meat
1 jar pizza sauce
16 slices mozzarella cheese
1 (8 count) pkg. hamburger buns
1) Preheat oven to 350º.
2) Separate buns in half and place on baking sheet; bake for 5
minutes.
3) Meanwhile, brown meat and drain off fat; stir in pizza sauce.
4) Spoon meat onto buns.
5) Top each pizza burger with a slice of mozzarella cheese.
6) Bake for 10 minutes or until cheese is melted.
7) Serve.
Quick and easy...kids love these...add other pizza toppings along with the
pizza sauce if desired.
http://groups.yahoo.com/group/Frugal-Folks-Life/
make your own potpourri
Posted by: “loris mailbox”
As I have a dried boquet of roses on my kitchen wall [which I dried myself
by tying with raffia and hanging upside down to dry and as a decoration]
that is starting to look shabby and losing many buds and constantly falling
to the floor I thought I would try to make them into potpourri which led me
to this:
Homemade Potpourri 101
http://tipnut.com/homemade-potpourri-101/
[looks like a great site too!! ]
* Fixative: These do the best job of absorbing the different fragrances
so things keep smelling nice for a longer period of time. Potpourri
fixatives are things like oak moss and orris root.
* Fragrance: Essential oils, frangrance oils. These are applied to the
Fixatives so they’ll retain the fragrance for a longer period of time. When
the potpourri needs to be freshened up because its losing its fragrance,
just add more Fragrance to the Fixatives.
* Filler: The dried flowers, herbs, leaves, wood shavings, wood chips
and spices (both fragrant and non-fragrant). If you’re using fresh items
that need to be dried first, plan on four times the amount that you are
needing. For example: if you want 1 cup of potpourri, prepare 4 cups of
fresh items to be dried to account for the shrinkage.
How to Pronounce “Potpourri”
* Some say “Pot-Poor-EE” but it’s actually “Poe-Poo-Ree” and it’s
a french word that means “Rotten Pot” (if you try the Moist Method of
making potpourri, you’ll know why rotten pot applies). See below for more
info on the Moist Method.
Tools Needed for Making Potpourri
* Use plastic, wood, ceramic or glass bowls and plastic or wooden spoons
when preparing. Do not use metal items. A mortar and pestle will also come
in handy when crushing the items.
* If recipe calls for salt, use Kosher salt because it has no additives.
Potpourri Storage
* Seal the potpourri in a jar, crock, airtight container or ziploc
baggies and store in a cool, dark place until it’s ready to use. For
freshly made potpourri, allow it to cure for about six weeks before using.
The longer the potpourri is allowed to cure, the stronger and longer lasting
the fragrance will be. Shake the container or bag regularly during this
stage to blend the ingredients (about every other day).
Two Types of Potpourri
* Dry Potpourri: Is made by combining dried flowers and ingredients in
an airtight container and allowing to cure over time.
* Moist Potpourri: Is made with partially dried flowers, leaves and
herbs that are layered with salt (use Kosher salt). The potpourri should be
made in a large crock or bowl that is made airtight by covering with a tight
fitting lid. Layer flowers about 2 , then salt about 1/ . Place a plate
on the top layer to cover and weigh down the ingredients. Place a weight on
top of the plate with something heavy (like a bowl or rock). Cover the
container so it’s airtight. Stir daily and allow to ferment for 14 days.
After 14 days, stir the mixture well then re-seal tightly. Allow the
potpourri to “brew” untouched for four weeks. Do not peek or allow any air
in the crock. After four weeks the potpourri can be removed from the crock
and used.
Ingredient Ideas for Potpourri
Flowers & Filler:
* Lavender
* Roses (petals and buds)
* Pine cones
* Cedar tips
* Eucalyptus
Herbs:
* Mint
* Lemon Balm
* Thyme
* Rosemary
Spices:
* Cinnamon Sticks
* Cloves
* Nutmeg
* Vanilla Beans
* Anise
Dried Fruits:
* Orange peels
* Lemon peels
* Apple slices
Fixatives:
* Orris root
* Oak moss
* Calamus root
* Sandalwood chips
* Wood shavings
* Tonka beans
* Ground cinnamon
General Rule of Thumb Potpourri Ratio
* 2 parts dried flowers, 1 part dried herbs and leaves, .5 part spices,
Fixative (1 TBS per 1 cup dried flowers), Fragrance (2 drops per 1 TBS of
Fixative). This isn’t a hard and fast rule, mix as you prefer.
lori g.
http://groups.yahoo.com/group/Frugal-Folks-Life/
Ant-Repellent Herb and Soap Spray
Source: MountainRoseHerbs.com
Ants herd aphids, mealybugs and scale, acting as hosts so they can harvest the other insects
secretions, commonly called honeydew. Control the ants with this spray and youll inhibit
these other common pests.
cup fresh tansy leaves
cup fresh santolina leaves
1 quart boiled water
1 tablespoon Murphys Oil Soap
10 drops vetiver essential oil
Add herbs to boiled water, cover and steep until infusion is cool.
Strain out herbs. Stir in soap and vetiver oil.
Before use, shake mixture well, then filter it into a sprayer. Spray ant trails, counters, soil
surfaces or wherever ants are a problem.
I’m sending you my receipe that my Mom used and it’s also in the Arizona Cowbells Cookbook. It’s called “Mexican Delight” and you can fix it ahead of time and then reheat it up in the microwave.
Mexican Delight by Thelma Leslie
l lb. of ground beef
1/2 onion, ground
salt, and pepper to taste
2 small cans of tomato sauce
1 can of whole yellow corn
1 tsp of chili powder
1 small package of egg noodles, either wide or narrow as you like
Drain the grease from the ground beef before adding the tomato sauce, corn w/fluid, chili powder. You will cook the egg noodles and then drain them. They can be added as follows:
In a casserole dish, put a layer of noodles, then hamburger that’s mixed in w/the corn, tomato sauce, another layer of egg noodles along w/another layer of the hamburger. The egg noodles that end up on the top should be kinda buried or they tend to burn when they’re put in the oven at 350 degrees for about 30 minutes.
Serves 4 altho you can make more or less w/the number of people and can be done in the morning and reheated that night.
I do hope you’ll enjoy w/my blessings.
Peggy Stark
Edgewood, New Mexico
Crockpot Swiss Steak
Serves: 4
Carbohydrates Per Serving: 7.5
Preparation Time: 20 minutes
Difficulty: Easy
Ingredients:
2 lbs Round steak
1 Green bell pepper, sliced
1 t Salt
1/2 t Black pepper
2 T Olive oil
1 Large onion, sliced
1 (16 oz) Canned tomatoes, drained and cut up
1 Stalk celery, thinly sliced
Cooking Instructions:
Cut steak into serving size pieces.
Sprinkle with salt and pepper.
In a large skillet brown meat in oil.
Pour off excessive fat.
In slow cooker combine meat, tomatoes, onion, green pepper.
Cover pot and cook on low for 6 to 8 hours until tender and sauce is reduced.
Michelle
6 slices white bread, coarsely torn
1 lb. bulk sausage, cooked, drained
1 cup Kraft Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
1 tsp. salt
1/4 tsp. pepper
Preheat oven to 350F. Lightly grease 13 x 9-in. baking pan
or oven-proof casserole. Place bread in bottom of pan; sprinkle
with sausage and cheese.
Beat eggs, milk, salt, and pepper in medium bowl with wire whisk.
Pour over bread mixture in pan.
Bake 40 to 45 min. or until mixture is set in center and lightly browned.
Michelle
Country Chicken Casserole
Filling ingredients:
1/4 cup butter or margarine
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp white pepper
2 cups half and half
2 cups cubed cooked chicken
1 (1lb.) pkg. frozen mixed vegetables, thawed
Topping Ingredients:
1 cup all purpose flour
1/4 tsp baking powder
1/3 cup butter or margarine, softened
1/4 cup grated parmesan cheese
1 egg
Heat oven to 400 degrees. Melt 1/4 cup butter in large saucepan over medium heat. Stir in 1/3 cup flour, salt and pepper until smooth. Stir in half-and-half. Cook until thickened and mixture comes to a boil, stirring constantly. Stir in chicken and veggies. Cook until thoroughly heated. Pour into ungreased 2-quart casserole.
Lightly spoon flour into measuring cup, level off. In small bowl, combine 1 cup flour, baking powder, 1/3 cup butter, cheese and egg, mix with a fork or pastry blender until crumbly.
Crumble topping over chicken mixture.
Bake at 400 degrees for 20-30 minutes or until topping is golden brown and filling bubbles around edges.
Makes 6 servings.
Michelle
Chili Cheese Dog Pot Pie
2 cups buscuit baking mix
2/3 cup water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded Cheddar cheese
Preheat the oven to 350 degrees F (17 degrees C). In a medium bowl,
mix together the baking mix and water to form a smooth dough. Set aside.
Spread half of the chili into the bottom of a 1 1/2 quart casserole dish.
Make a layer of the hot dogs over the chili. Cover the hot dog layer with
cheese, then top with the rest of the chili. On a lightly floured surface, roll
out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents
of the dish, and poke a few slits to vent steam. Bake for 15 to 25 minutes in
the preheated over, or until the top crust is golden.
Michelle
http://groups.yahoo.com/group/casseroles_and_crockpots/
Alton Brown’s Pot Roast for CP
Posted by: “trulyally”
Alton Brown’s Pot Roast for CP
1 (3-4 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons Cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup(8 oz) tomato juice
1/2 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Carrots (bag of peeled)
Potatoes, cubed
Place a wide, heavy skillet or fry pan over high heat for 2 minutes.
Place half of the potatoes and carrots in the crock pot. Meanwhile,
rub both sides of meat with the salt and cumin. When the pan is hot
(really hot) brown meat on both sides and remove from pan and place
in crock pot and cover with remaining carrots and potatoes. Add just
enough vegetable oil to cover the bottom of the pan then add the
onion and garlic. Stir constantly until onion is softened. Add the
tomato juice, vinegar, olives, and raisins. Bring to a boil and
reduce the liquid by half. Pour the sauce over everything and cook on
low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve
with sauce.
This recipe is modified from the original recipe by Alton Brown “Good
Eats” and can be found at http://www.foodnetwork.com/food/recipes/...
Posted by: “Sugar”
HUNGRY MAN CASSEROLE
Ingrediants:
2 c. cooked diced chicken
2 c. noodles, cooked
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. chopped onion
2 c. grated mild cheddar cheese
1 tsp. Salt
1 can mushrooms
Instructions:
Preheat oven to 350 degrees. Mix together all ingredients. Spoon into a 9 x
13 inch baking dish and bake for 45 minutes, until heated through.
from:
www.nancyskitchen.com
Posted by: “Richard
Crockpot Picante Cheese Dip
1 1/2 pounds ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 pound processed cheese (Velveeta)
1 stick margarine
1 onion, chopped
2 tbsp. chili powder
1 cup picante sauce
Brown meat and onion. Drain. Add all ingredients to Crockpot
and cook on low heat until cheese melts, about 1 1/2 hours. Serve
in Crockpot with a bowl of tortilla chips.
Crockpot Cooking Tip
Posted by: “xntrkmerecipes
“When cooking in a crockpot, try lightly seasoning at
the beginning but it’s best to season again about one
hour before serving. That maintains the freshness and
brightness of any spice or herb you might be using.”
http://groups.yahoo.com/group/casseroles_and_crockpots/
Cabbage Beef Casserole
Posted by: “KS tabby”
I have made this recipe. Trust me... it tastes much better than it looks! *smiling here*
Cabbage Beef Casserole
6 servings
1 lb. ground beef
1 medium head cabbage (about 2 lbs.), coarsely chopped
2 1/2 t. salt
3/4 c. regular long-grain rice
2 medium onions, diced
2 medium carrots, thinly sliced
1/4 t. pepper
1 can beef broth
1/2 c. water
In a 5-quart pot or Dutch oven over medium-high heat, cook beef and onions until pan juices evaporate and meat is well-browned, stirring occasionally. Remove pan from heat. Add cabbage, carrots and seasonings. Toss to mix.
Pour rice into 3-quart greased casserole; spoon beef-cabbage mixture on top; pour beef broth and water over mixture. Cover and bake at 350 degrees for 1 hour. Stir before serving.
Posted by: “KS tabby”
Macaroni and Cheese Meat Loaf
6 servings
4 oz. macaroni, cooked
1 lb. ground beef
1/2 c. soft bread crumbs
1/2 c. milk
2 eggs, slightly beaten
1/2 c. chopped onion
2 Tbsp. chopped green bell pepper
1/3 c. shredded cheddar cheese
1 t. salt
1/4 t. pepper
Mix all ingredients together and place in a loaf pan (or shape into a loaf in a casserole dish). Bake at 350 degrees for 1 hour. May be topped with a few slices of cheese just before taking out of the oven to allow cheese to melt.
http://groups.yahoo.com/group/cheapcooking/
http://www.original-indonesian-recipes.blogspot.com/
SATE MADURA
Lamb Satay
Normally made with goat, this is the most common satay in Indonesia, originating in the island of Madura just to the northeast of Java.
* 1 kg (2 lb) lamg leg, cut 2 cm (3/4 in) cubes
* 1/2 cup sweet soy sauce
* 1/2 teaspoon coriander, crushed
* 1/4 teaspoon white peppercorns, crushed
* 1 tablespoon lime or lemon juice
* 4 shallots, peeled and sliced
Thread the lamb cubes onto satay skewers. Combine all other ingredients expect for shallots, mixing well. Dip each sweker in this sauce, using a spoon to help cover the meat well. Drain then grill the satay over hot charcoal. Combine the remaining sauce with shallots and serve as a dip for the cooked satay.
[Granny note: I think that it is not considered as a good idea, to save and use the marinating sauce that raw meat has been in.]
Several fish recipes and others:
http://original-indonesian-recipes.blogspot.com/2008_07_01_archive.html
FOOD in INDONESIA
Indonesia is the world’s largest archipelago, literally thousands of island ranging from those among the worlds’s largest to tiny coral atolls marooned in sappire sea. With terrain including snow-capped mountains and lush rainforrest, arid savannah, swamps and irrigated rice fields, it’s hard to imagine a more appropriate national motto than Bhinneka Tunggal Ika-Unity in Diversity.
Over the past two thousand years, powerfull Budhist, hindu and Moslem Kingdoms rose and fell in Sumatera, Java and Borneo, attracting merchants from china, the middle east and india as well as nearby siam and mallaca. Some of the archipelago’s eastern isles were the original spice islands, the only place in the world where cloves and nutmeg grew, a powerfull magnet for the ever expanding europeans.
As ships set forth on voyages of discovery during the 16th and 17th centuries, the portuguese, spanish, english and Dutch began to arrive in the archipelago. the dutch were the final victors in the battle for control over the region, introducing a plantation system to colony, where labourers toiled to produce sugar, spices, rubber,tea and coffe (the original “cup of java”) . A nationalist movement was founded as early as 1908, but it was not until 1949 that the Republic of Indonesia came into being, after an armed struggle against the dutch following indonesia’s declaration of independence in 1945.
With its enormous geographic and cultural diversity, it is not suprising that the cuines of indonesia are so varied. However, as restaurants in both indonesia and abroad tend to focus on the food of java and sumatera, many non-indonesians are unaware that eace region has its own distinct cuisine. These indigenous styles have been influenced to varying degrees over the centuries by the introduction of ingredients and cooking styles from china, india, the middle east and europe.
The “ typical” indonesian meal might be described as being based on rice, with several savoury side dishes of vegetable, fish or perhaps some meat or poultry, accompained by a chilli hot condiment or sambal, with peanuts, wafers (krupuk) or fried shallots to provide a crunchy contrast. While such a descriptions might be valid for much of java, sumatera and bali., in others area of archipelago the stapple might be sago, cassava or maize.
Increasing number of visitors are discoveringthe rich cultural diversity of indonesia, venturing off the beaten bali-java-sumatera tourist track. Let us take you on a voyage of culinary discovery, exploring the unknown and revealing more about the already familiar.
Is this still ongoing?
LOL, sure is. “Ongoing”....
Welcome and keep reading, has to be something here that will meet your needs.
#5,000 - I win! LOL.<<<
Welcome and yes, you won.
The prize is that it is now your turn to post and help take it even higher.
Actually there are many more than 5,000 recipes, as a few books that I found had many in a post.
You must have been reading my mind, I was thinking earlier of the 5,000th post and curious as to which it would be.
I am glad you got the lucky number.
What’s a “small blow”?<<<
Not a large one............LOL
It took me a minute to figure out the spelling, could not make it say ‘bowl’, in my mind. LOL
Good,for some odd reason this machine is (During refresh)bringing up articles from way back.Strange but interesting.
Gonna bookmark,Thanks for responding nw_arizona_granny.
You machine is a smart one, it knows that you should be here reading and posting.
Welcome anytime.
Now I’m in a delimma,If I let the wife know about this I’ll never be able to get on this thing,Oh well here goes , post #2. Thanks again
Don’t expect me to post a recipe - I can biol water, given the proper scientific instraments, but that is about it.
And my wife (leda) won’t let me do that in her kitchen.
Posted by: “oommpapa
WHITE SAUCE HELPER
1 cup butter softened
1 cup flour
Mix together Put into ice cube tray.
When frozen. store cubes in a bag.
Use one cube when you need to thicken a sauce.
these are super handy
Posted by: “Sydne2
Squash Casserole With Bacon
5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
4 strips bacon
1/2 C chopped onion
1 T butter
2 eggs, beaten
salt and pepper to taste
1/2 to 3/4 C shredded Cheddar cheese
Slice squash about 1/4-inch thick; cook in boiling salted water until
tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside.
In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper.
Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place
half of the squash mixture. Sprinkle with half of the crumbled bacon and half of
the shredded cheese. Top with remaining squash mixture, bacon, and cheese.
Bake at 350° until hot and cheese is melted. Serves 4 to 6.
source: southernfood.about.com
http://groups.yahoo.com/group/RecipesLostandFound/
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.