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 ...
You’re welcome.
I know granny will be glad you’ve joined the conversation. Thus far, I only stop by occasionaly to cause thread drift, lol, but she is kind enough to overlook my transgressions. There’s a lot of good info on this thread.
occasionaly = occasionally
Posted by: “KS tabby”
Layered Casserole
1 lb. ground beef
1 small onion, sliced and separated
Sliced Carrots
Sliced Celery
Sliced potatoes, peeled
1 Quart of tomatoes
Brown beef; drain.
Place beef in bottom of 13x9-inch casserole. Add a layer of onion, a layer of carrots, a layer of celery and a layer of potatoes. Pour tomatoes over all.
Bake at 350 degrees for 1 hour.
NOTE: You may change the vegetables to your taste or add more vegetables.
Add seasoning to your taste.
Cover with tinfoil or dish cover and bake.
Posted by: “KS tabby”
Onion Zucchini Bread
6 to 8 servings
3 c. flour
3/4 c. chopped onion
1/2 c. grate Parmesan cheese, divided
5 t. baking powder
1 t. salt
1/2 t. baking soda
1 c. buttermilk
1/3 c. oil
2 eggs, lightly beaten
3/4 c. finely shredded zucchini
In a bowl, combine flour, onion, 6 tablespoons of the Parmesan cheese, baking powder, salt and soda.
In a small bowl, mix buttermilk, oil, eggs and zucchini; stir in flour mixture just until blended.
Spoon into a greased 9-inch round baking pan. Sprinkle with remaining Parmesan cheese.
Bake at 350 degrees for 40 minutes.
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4a. Chocolate Zucchini Bread
Posted by: “KS tabby”
Chocolate Zucchini Bread
Makes 2 loaves
3 eggs
1 c. oil
2 c. sugar
1 Tbsp. vanilla
2 c. shredded, peeled zucchini (about 1 medium)
2 1/2 c. flour
1/2 c. baking cocoa
1 t. salt
1 t. soda
1 t. cinnamon
1/4 t. baking powder
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
Combine dry ingredients; add to zucchini mixture and mix well.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 1 hour or until bread tests done.
http://groups.yahoo.com/group/cheapcooking/
You are all welcome here, hope it has posts that you can use.
LOL, Lucy, no one can get off topic on a thread more than I.
Here we look on it as free advertising for the thread.
LOL, and if you are doing battle with a bear, then “survival” is an important part of the subject.
Visit and join in, it is time for other Freepers to step up and post, I am getting tired.
Smile, it is fun.
Chili powder bread
Posted by: “Doug
Here, finally is the recipe for the hot bread(still hot even when cold!)
for all those with adventuresome palates! It really is very good, and
the flavor grows on you.
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1/2 cup V8 or similar veggie juice
1/2 cup water
1 ts salt
1 1/2 tbl dried milk powder
1 1/2 tbl brown sugar
1 tbl honey
1 1/2 ts fast rise BM yeast
2 tbl butter
4 ts ground dried chili ( NOT commercial chili powder) cayenne
Hat liquids to about 100F then pour into bread pan. Place in dry
ingredients, set machine to desired finish. Hit start! Marie uses dough
cycle, removes dough, lets rest, kneads about 4 times, places dough in
regular bread pan and lets rise again. Bakes at 375F for about 40
minutes, or until done when tapped. For all those folks who like a
little spicey, this is a great loaf, wonderful flavor. Cheers, Doug in BC
Visit us on the web at: http://www.Bread-machine-club.com
http://groups.yahoo.com/group/bread-machine/
Slow Cooker Baked Beans
Posted by: “Jenn
Slow Cooker Baked Beans
From Mary Free 06
My hubby likes these
Yields: 12 servings
24 ounces dry white beans
1 pound ham hocks
1 onion, chopped
1/2 cup packed brown sugar
1/2 cup maple syrup
1 teaspoon salt
1 cup water
1/2 cup ketchup
2 tablespoons prepared mustard
In a large pot over high heat, combine the beans with water to cover and
bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour.
Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown
sugar, maple syrup, salt and water. Mix well, cover and cook on high setting
for 4 to 5 hours, stirring occasionally. During the final hour of cooking,
add the ketchup and mustard, remove the ham from the hocks and discard the
hocks. Mix well and serve.
Are you a mom with a child with Special needs or disabilities.
If you need support or just want to chat about your struggles,
challenges and Triumphs with your Special Kiddos.
We want to hear about them.
http://groups.yahoo.com/group/Families_With_Special_Kids/
Slow Cooker Kielbasa and Beer
Posted by: “Jenn
Slow Cooker Kielbasa and Beer
From Mary Free 06/Good for a gettogether
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to
6 hours, until the meat is tender and plump.
BUSY DAY BEEF TIPS ON RICE
Posted by: “Jenn
BUSY DAY BEEF TIPS ON RICE
2 lbs. beef tips
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. water
1 pkg. dry onion soup mix
Mix all ingredients in casserole dish. Cover and bake for 3 hours at 300 degrees. Serve over rice, noodles or potatoes. (May also be cooked in crock pot on low for 8 to 12 hours.) Enjoy.
Cider-Glazed Sweet Potatoes with Cranberries
Posted by: “Jenn
Cider-Glazed Sweet Potatoes with Cranberries
Tamara - 2006 -Coolest Recipes
This just seemed a bit odd to my tastebuds
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 C. apple cider or apple juice
1/4 C. (packed) golden brown sugar
2 T. butter
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 C. dried cranberries
Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)
Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.)
When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.
Makes 6 servings.
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7. Sweet Onions Stuffed with Broccoli - Review
Posted by: “Jenn
Sweet Onions Stuffed with Broccoli
Tamara 2006 Coolest Recipe
I think that there has to be a different way to do this one. I dont know what I did but my onions did not keep shape.
3 medium sweet onions, such as Vidalias
1 (10 oz.) package frozen chopped broccoli
2/3 C. shredded Parmesan cheese
1/4 C. mayonnaise
2 t. lemon juice
2 T. flour
2 T. butter
1/4 t. salt
2/3 C. milk
1 (3 oz.) package cream cheese, softened
Peel and halve onions crosswise. Parboil in salted water 10 minutes; drain. Lift out centers, leaving 3/4-inch edges to form cups. Chop center portions to equal 1 cup. Cook or microwave broccoli and drain (or simply thaw). Combine chopped onions, broccoli, Parmesan, mayo and lemon juice. Spoon into centers of onion cups set side by side in baking pan. Have oven heating to 375 F.
Melt butter in small saucepan. Blend in flour and salt. Remove from heat and gradually whisk in milk. Return to heat and cook until thickened, stirring constantly. Remove from heat; blend in cream cheese. Spoon sauce over onions. Bake, uncovered, for 20 minutes.
Yield: 6 servings
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8. Crockpot Turkey Breast - With Review
Posted by: “Jenn
Crockpot Turkey Breast
From Tamara 2006 Coolest recipes
I thought that this was a bit odd using orange juice but it actually turned out pretty good.
2 - 3-1/2 lb frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 cup sugar
Place frozen turkey breast in slow cooker. Pour remaining ingredients on top. Cover and cook on low for 7 - 8 hours.
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9a. Beef and Broccoli Crockpot
Posted by: “Jenn
Beef and Broccoli Crockpot
Tamara Coolest recipes 2006
This isnt a review. I just found this one and will be trying it next time hubby goes out of town. Not something that he will even try.
3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water
Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.
http://groups.yahoo.com/group/ARecipe4ALL/
Upside Down German Chocolate Cake
Posted by: “KS tabby”
Upside Down German Chocolate Cake
1 pkg. German chocolate cake mix
1 c. pecan pieces
1 c. coconut
8 oz. pkg. cream cheese
1 stick margarine or butter
2 c. powdered sugar
Heat oven to 350 degrees.
Prepare cake mix according to package directions. Sprinkle pecans and coconut in bottom of ungreased 13x9-inch baking pan.. Pour cake batter over nuts and coconut.
Place margarine/butter and cream cheese in a microwave save bowl. Microwave until butter is melted; mix in powdered sugar.
Drizzle cream cheese mixtuer over the top of cake batter. Bake at 350 degrees for 45 to 50 minutes.
TIP: Line the bottom only of the cake pan with wax paper before preparing recipe.
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12a. Grilled Chipotle Chicken Breasts
Posted by: “Jenn
Grilled Chipotle Chicken Breasts
Serves: 2
A spicy marinade gives this chicken its kick!
INGREDIENTS
5 chipotle peppers, seeded and chopped by hand
1-3 cup cilantro leaves
2 cloves garlic
2 medium sized shallots
1/3 cup rice vinegar
1/4 cup olive oil
juice of 2 limes
1 teaspoon salt
2 chicken breasts
DIRECTIONS
1. Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender. With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.
2. Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.
3. Marinate the chicken for approximately 1 to 3 hours or overnight. Remove chicken from marinade and grill slowly over medium fire. Discard marinade used by the chicken (for food safety) and baste the chicken with excess marinade that was set aside.
NUTRITION INFO
Calories: 415
Fat: 29.8 g
Carbohydrates: 10.3 g
Protein: 28.3 g
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13. Dreamy Chocolate Fudge - Christmas or anytime of the year
Posted by: “Jenn
Dreamy Chocolate Fudge
This is a very good recipe. Sister in law makes these at Christmas
Serves: 50
Indulge with this creamy delight.
INGREDIENTS
1-1/2 cups sugar substitute
2/3 cup evaporated 2% milk
2 tablespoons stick butter
1/4 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
DIRECTIONS
1. Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat.
2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge
NUTRITION INFO
Calories: 38
Fat: 2.2 g
Carbohydrates: 5.8 g
Protein: 0.4 g
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14a. Chocolate Chip Cookies
Posted by: “Jenn
Chocolate Chip Cookies
Cookies Anyone
Healthy chocolate chip cookies? Yes, you read correctly. Check this recipe out!
Ingredients
1/2 cup Smart Balance buttery spread
1 egg
2 teaspoons vanilla extract
1 cup brown sugar, packed
3 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup uncooked oatmeal
10 oz. package chocolate chips
Directions
1. Mix together Smart Balance and sugars. Add egg and vanilla and continue mixing. Slowly add the flours, baking powder, baking soda and salt. With a wooden spoon, mix in the oatmeal and chocolate chips.
2. Cook at 375? F for 10-12 minutes.
Makes 3 dozen (36 cookies). One cookie equals one serving.
Nutritional Info
Amount Per Serving
Calories: 110.1
Total Fat: 4.1 g
Cholesterol: 6.4 mg
Sodium: 69.1 mg
Total Carbs: 18.2 g
Dietary Fiber: 1.0 g
Protein: 1.5 g
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15a. Confetti Scalloped Potatoes
Posted by: “Dorie”
Confetti Scalloped Potatoes
1/2 C. butter or margarine
1/2 C. chopped onion
1 (16 oz) pkg. frozen hash browns
1 (10 oz) can cream of mushroom soup undiluted
1 soup can milk
1 C. shredded Cheddar cheese
1 small green pepper cut into strips
2 T. chopped pimiento
dash pepper
1 C. cheese cracker crumbs divided
In a skillet melt butter over medium heat. Saute’ onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 C. of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375 for 35-40 minutes.
Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/
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16a. Brownies
Posted by: “Jenn
Brownies, makes 13 to 16 brownies
2 1-ounce squares unsweetened chocolate
5 1/3 tablespoons butter or margarine
2 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup flour
3 tablespoons unsweetened cocoa powder, sifted if lumpy
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup caramel ice-cream, topping (such as Smucker’s)
1/2 cup coarsely chopped pecans
1/2 cup shaved, grated, or finely chopped semisweet chocolate
Preheat the oven to 350 degrees F.
In a small, heavy saucepan, melt the chocolate and butter or margarine over low heat, stirring occasionally.
Grease and flour an 8-inch square baking pan.
In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale yellow. Beat in the melted chocolate mixture, then the vanilla.
In another bowl, stir together the flour, cocoa, baking powder, and salt. Add to the chocolate mixture, stirring until the dry ingredients are incorporated.
Spread the batter evenly in the prepared pan. Bake the brownies for 25 minutes. The top will be shiny and cracked, and when you insert a toothpick into the center of the brownies, it will come out nearly, but not completely, clean. Transfer the brownies to a rack to cool.
When completely cool, spread the brownies with the caramel topping. Sprinkle with the pecans and chocolate, and press down lightly. Cut into squares.
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17. Date-Nut Pinwheel Cookies
Posted by: “Jenn
Date-Nut Pinwheel Cookies
1/2 cup shortening
1 egg
1 cup brown sugar, packed
Mix together. Then stir in:
1 tablespoon cream
1/2 teaspoon vanilla
Sift together, then stir in:
1 3/4 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon soda
1/8 teaspoon salt
Mix dough and divide into two parts. {lace a piece of waxed paper on board and on this roll out two rectangles. Spread each with half of filling (below); roll up and chill overnight. Slice and bake at 400 for 10 minutes.
Date-Nut Filling:
Cook 3/4 lb. chopped dates in 1/3 cup sugar and 1/3 cup water until slightly thickened. When cool, add 1/2 cup finely chopped nuts.
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18a. Strawberry Cake
Posted by: “Jenn
Strawberry Cake
1 pkg. yellow cake mix
1 (3 oz) pkg strawberry Jell-O
3/4 cup cooking oil
1 cup chopped nuts
4 eggs
2 tablespoons flour
1 pint fresh strawberries
Preheat oven to 350 degrees. Mix all ingredients and beat well with electric mixer. Pour into a greased bundt pan. Bake 45 to 55 minutes, or until the cake tests done with a toothpick. Cool 10 minutes on a rack, then turn out and cool. Serve plain or with whipped cream.
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19. Fudge Blossoms
Posted by: “Jenn
Fudge Blossoms, makes 4 dozen,
submitted by Katherine O’Shea
1/4 cup butter or margarine, softened
1 box (18.25 oz) chocolate fudge cake mix
1 egg, slightly beaten
2 tablespoons water
3/4 to 1 cup finely chopped walnuts
48 chocolate star candies
Preheat oven to 350. Cut butter into cake mix in large bowl until mixture resembles coarse crumbs. Stir in egg and water until well blended.
Shape dough into 1/2-inch balls; roll in walnuts, pressing nuts gently into dough. Place about 2 inches apart on ungreased baking sheets.
Bake cookies 12 minutes or until puffed and nearly set. Place chocolate star in center of each cookie; bake 1 minute more. Cool 2 minutes on baking sheet. Remove cookies from baking sheets to wire rack to cool completely.
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20. Fudge-Filled Blondies, makes 30 Blondies
Posted by: “JennTinySam”
Fudge-Filled Blondies, makes 30 Blondies
2 stick butter or margarine, softened (try to use at least half butter)
1 cup sugar
2/3 cup brown sugar, preferably dark
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
12 ounces semisweet chocolate, melted
1 can sweetened condensed milk (not evaporated milk)
Preheat oven to 375 degrees F. Grease and flour a 9-by-13-inch baking pan.
In a large bowl, cream the butter with the sugar and brown sugar until the sugars are fully incorporated. Beat int he eggs, then the vanilla.
In another bowl, stir together the flour, baking soda, and salt. Add tot he creamed mixture, stirring until the dry ingredients are incorporated.
Spread half the batter evenly in the prepared pan. Stir together the melted chocolate and condensed milk. Spread over the batter in an even layer. Cover with the remaining batter. The easiest way to do this is to drop little mounds of batter over the top of the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You will not be able to cover the chocolate completely.
Bake the bars for 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack to cool. When cool, cut into bars.
http://groups.yahoo.com/group/ARecipe4ALL/
“Dorie”
Apricot Muffins
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/
Garden Herb Braid
Taste of Home
My family loves this bread, and I’ve made it for church dinners, too. In
the summer, I like to use fresh herbs from my mom’s garden. You can vary
the herbs and substitute your favorites. -Martha Smith Orient, Ohio
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 25 min. + cooling
Ingredients:
4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and
oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
TOPPING:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and
oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and
herbs. In a saucepan, heat the milk, water and butter to
120°-130°. Add to dry ingredients; beat just until moistened. Add
egg; beat until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each portion into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal and
tuck under. Cover; let rise until doubled, about 20 minutes.
Bake 375° for 25-30 minutes or until golden brown. Brush with
melted butter. Combine herbs; sprinkle over bread. Remove from pan to a
wire rack to cool. Yield: 1 loaf. (16 slices).
Nutrition Facts
One serving: (1 slice) Calories: 168 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 24 mg Sodium: 268 mg Carbohydrate: 27 g Fiber: 1 g Protein:
4 g
http://recipes.tasteofhome.com/Recipes/Garden-Herb-Braid
Chili Corn Bread
Taste of Home Ground Beef Cookbook
Our daughter made this recipe for a 4-H food show and won a blue ribbon.
It’s so simple to prepare, even on hurried, hectic days. We like to eat
these squares with sour cream and salsa. - Tracy Johnson, Canyon, Texas
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
1 cup plus 3 tablespoons cornmeal, divided
1 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup milk
2 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 medium onion, chopped
Directions:
Sprinkle a greased 13-in. x 9-in. x 2-in. baking pan with 1 tablespoon
of cornmeal; set aside. In a bowl, combine the salt, baking soda and
remaining cornmeal. In another bowl, beat eggs; add corn, milk and oil.
Stir into dry ingredients just until moistened. Pour half of the batter
into prepared pan. Layer with beef, cheese, chilies and onion. Top with
remaining batter. Bake at 350° for 45-50 minutes or until golden
brown. Let stand for 5 minutes before cutting. Yield: 8 servings. Chili
Corn Bread can be served warm or cold. Pack some squares for a
deliciously different brown bag lunch.
Nutrition Facts
One serving: (1 piece) Calories: 420 Fat: 22 g Saturated Fat: 11 g
Cholesterol: 178 mg Sodium: 824 mg Carbohydrate: 31 g Fiber: 3 g
Protein: 24 g
http://www.tasteofhome.com/Recipes/Chili-Corn-Bread
Chili Corn Bread Wedges
Quick Cooking
With a little help from a boxed mix and a can of green chilies, you’ll
have no trouble baking a pan of this sweet moist corn bread. Serve these
thick slices alongside bowls of your family’s favorite soup or chili.
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
1 can (4 ounces) chopped green chilies
2 tablespoons sugar
3/4 cup frozen corn, thawed
Directions:
Place corn bread mix in a large bowl. Combine the egg, milk, chilies and
sugar; stir into mix just until moistened. Fold in corn.
Pour into a greased 9-in. round baking pan. Bake at 400° for
20-25 minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.
Yield: 6-8 servings.
Nutrition Facts
One serving: (1 slice) Calories: 166 Fat: 4 g Saturated Fat: 1 g
Cholesterol: 35 mg Sodium: 319 mg Carbohydrate: 29 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chili-Corn-Bread-Wedges
Chili Corn Muffins
Country
Hot corn bread was one of my childhood favorites. This muffin version
with a Southwest flavor that I devised is now my and my husband’s
favorite.
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 eggs
1-1/2 cups milk
2/3 cup vegetable oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained
Directions:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and
chili powder. In a small bowl, beat the eggs; add milk, oil, onion and
chilies. Stir into dry ingredients just until moistened. Fill greased or
paper-lined muffin cups two-thirds full. Bake at 400° for 20-25
minutes or until muffins test done. Yield: about 1-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 198 Fat: 10 g Saturated Fat: 2 g
Cholesterol: 26 mg Sodium: 352 mg Carbohydrate: 24 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chili-Corn-Muffins
Chili Cornmeal Crescents
Reminisce
THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili
tang. The zip and texture inspire requests for the recipe every time I
serve them. For a fun change of pace, I’ll sometimes use blue cornmeal
when I make these. -Marion Lowery, Medford, Oregon
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°)
1-1/2 cups cornmeal
1/3 cup sugar
1 egg
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Directions:
In a large mixing bowl, dissolve yeast in water. In a mixing bowl, beat
egg and oil. Add cornmeal, sugar, egg, oil, chili powder, salt, and 2
cups flour; beat until smooth. Add enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in.
circle. Cut into 12 wedges. Roll up each wedge, starting with wide end.
Place on greased baking sheet; curve into a crescent shape. Cover and
let rise until doubled, about 30 minutes.
Bake at 375° for about 20 minutes or until browned. Cool on wire
racks. Yield: 2 dozen.
Nutrition Facts
One serving: One roll Calories: 129 Fat: 2 g Saturated Fat: 0 g
Cholesterol: 9 mg Sodium: 106 mg Carbohydrate: 25 g Fiber: 0 g Protein:
3 g Diabetic Exchange: 1-1/2 starch, 1/2 fat.
http://www.tasteofhome.com/Recipes/Chili-Cornmeal-Crescents
Chili-Cheese Corn Muffins
Cooking for 2
Add chilies and cheese to a boxed mix and what do you get? Easy muffins
with zip. Our Test Kitchen shares the recipe.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, lightly beaten
1/3 cup 2% milk
1/2 cup shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
Directions:
In a bowl, combine the corn bread mix, egg and milk just until blended.
Stir in cheese and chilies.
Coat muffin cups with cooking spray or use paper liners; fill
three-fourths full with batter. Bake at 400° for 20-22 minutes or
until a toothpick comes out clean. Cool for 5 minutes before removing
from pan to a wire rack. Serve warm. Yield: 8 muffins.
Nutrition Facts
One serving: 1 muffin Calories: 167 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 40 mg Sodium: 369 mg Carbohydrate: 23 g Fiber: 1 g Protein:
5 g Diabetic Exchange: 1-1/2 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Chili-Cheese-Corn-Muffins
Chive Biscuit Ornaments
Quick Cooking
Ring in the holiday season with these tender bell-shaped bites from our
Test Kitchen home economists. they used cookie cutters and whole chive
“hangers” to from the warm and appetizing ornaments, which get a slight
kick from red pepper flakes.
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
3-1/4 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
12 whole chives
Directions:
In a bowl, combine the biscuit mix, cheese, minced chives and pepper
flakes. Stir in cream just until moistened. Turn onto a lightly floured
surface; knead 8-10 times. Pat to 1/2-in. thickness. Cut with a floured
3-in. bell-shaped cookie cutter. using a 1/2-in. round cookie cutter,
cut a hole near top of each biscuit.
Place 2 in. apart on ungreased baking sheets. Bake at 450° for
8-10 minutes or until golden brown. Remove to wire racks. Thread one
whole chive through each biscuit hole; tie a knot. Serve warm. Yield: 1
dozen.
Nutrition Facts
One serving: (1 each) Calories: 218 Fat: 14 g Saturated Fat: 7 g
Cholesterol: 32 mg Sodium: 445 mg Carbohydrate: 21 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chive-Biscuit-Ornaments
Chive Biscuits
Reminisce
—Norma Erne, Albuquerque, New Mexico
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter-flavored shortening
1 cup buttermilk
2 tablespoons snipped chives
Directions:
In a small bowl, combine the flour, baking powder, salt and baking soda.
Cut in shortening until mixture resembles coarse crumbs. Stir in
buttermilk and chives just until moistened.
Drop by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake
at 450° for 10-12 minutes or until lightly browned. Serve warm.
Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 133 Fat: 6 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 246 mg Carbohydrate: 17 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chive-Biscuits
Chive Cheese Biscuits
Quick Cooking
From Black Creek, British Columbia, Joan Baskin writes, “These are the
lightest biscuits I’ve ever baked. My husband loves them with a meal of
macaroni and cheese and coleslaw.” Flecks of fresh chives and golden
bits of cheddar cheese make the biscuits a savory standout.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1/2 cup shortening
3/4 cup milk
1/3 cup snipped chives
Directions:
In a bowl, combine the flour, baking powder, cream of tartar and salt.
Cut in cheese and shortening until mixture resembles coarse crumbs. Stir
in milk and chives until moistened.
Turn onto a lightly floured surface; gently knead 8-10 times. Roll
to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an
ungreased baking sheet. Bake at 400° for 13-15 minutes or until
golden brown. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 184 Fat: 11 g Saturated Fat: 4 g
Cholesterol: 10 mg Sodium: 249 mg Carbohydrate: 17 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Chive-Cheese-Biscuits
Oh now, thats just plain mean. LOL
Chive Corn Bread
Simple & Delicious
“’Busy’ is my middle name,” writes Terri Keeney of Greeley,
Colorado, so she uses this incredibly easy corn bread to simplify her
meals so she can get back to working, volunteering, and keeping her
fast-paced family’s schedule running as smoothly as possible.
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
Directions:
Prepare corn bread batter according to package directions. Stir in
cheese and chives. Pour into a greased 8-in. square baking dish. Bake at
400° for 20-25 minutes or until lightly browned. Serve warm. Yield: 9
servings.
http://www.tasteofhome.com/Recipes/Chive-Corn-Bread
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