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 ...
Chive Garden Rolls
Taste of Home
Everyone who’s ever tried these rolls has found them hard to resist.
They go especially well with a green salad or steaming bowl of soup.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 15 min.
Ingredients:
1 egg
1 cup (8 ounces) fat-free cottage cheese
1/4 cup vegetable oil
2 teaspoons honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup toasted wheat germ
2-3/4 to 3-1/4 cups all-purpose flour
3 tablespoons minced chives
TOPPING:
1 egg, beaten
1 small onion, finely chopped
Directions:
In a mixing bowl, combine the egg, cottage cheese, oil, honey and salt.
Dissolve yeast in warm water; add to egg mixture. Add wheat germ and
1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and
enough remaining flour to form a soft dough.
Turn on to a floured surface; knead until smooth and elastic, about
10 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in warm place until doubled, about 1 hour.
Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in.
round cutter. Place on greased baking sheets. Cover and let rise until
doubled, about 45 minutes.
Brush tops with egg and sprinkle with onion. Bake at 350° for
15-20 minutes or until the rolls are golden brown. Yield: about 1 dozen.
Nutrition Facts
One serving: (1 roll) Calories: 205 Fat: 6 g Saturated Fat: 0 g
Cholesterol: 35 mg Sodium: 270 mg Carbohydrate: 29 g Fiber: 0 g Protein:
8 g Diabetic Exchange: 2 starch, 1 fat.
http://www.tasteofhome.com/Recipes/Chive-Garden-Rolls
Chive Muffins
Taste of Home
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 cups all-purpose flour
1/3 cup minced chives
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 egg
1 cup buttermilk
1/4 cup butter or margarine, melted
Directions:
In a bowl, combine the first seven ingredients. Combine egg, buttermilk
and butter; stir into dry ingredients just until moistened. Fill greased
muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until
golden brown. Cool for 5 minutes before removing from pan to a wire
rack. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 133 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 29 mg Sodium: 265 mg Carbohydrate: 19 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chive-Muffins
Chive-Cheese Corn Bread
Country
This corn bread goes well with any main dish. The chives and sharp
cheddar cheese give it a special flavor.
SERVINGS: 12-15
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons minced chives
Directions:
In a large bowl, combine cornmeal, flour, sugar and baking powder. In
another bowl, whisk the eggs, milk and butter. Stir into dry ingredients
just until moistened. Gently fold in cheese and chives.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
400° for 18 minutes or until golden brown. Cut into strips; serve
warm. Yield: 12-15 servings.
Nutrition Facts
One serving: (1 piece) Calories: 150 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 47 mg Sodium: 200 mg Carbohydrate: 18 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Chive-Cheese-Corn-Bread
Chocolate Banana Bread
Quick Cooking
Nothing tops old-fashioned banana bread, except maybe this chocolate
version from Connie Deke, DeWitt, Nebraska. Each slice is studded with
nuts.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 1 hour + cooling
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts, optional
Directions:
In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and
vanilla. Combine the flour, cocoa, baking soda and salt; add to the
banana mixture and mix just until combined. Fold in nuts if desired.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack. Yield: 1 loaf.
Nutrition Facts
One serving: (1 slice) Calories: 184 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 42 mg Sodium: 294 mg Carbohydrate: 29 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chocolate-Banana-Bread
Chocolate Banana Muffins
Quick Cooking
“I bake something almost everyday—either in the morning before
everyone’s awake or in the evening,” comments Stephanie Kienzle from
North Miami Beach, Florida. “I whip up these tender muffins in no time
and serve them with jam for breakfast or ice cream and chocolate syrup
for dessert.”
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min. + cooling
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking soda
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
Directions:
In a mixing bowl, cream butter and sugars. Beat in eggs, bananas and
vanilla. Combine flour and baking soda; add to creamed mixture just
until combined. Stir in the walnuts and chocolate chips. Fill greased or
paper-lined muffin cups half full.
Bake at 350° for 15-20 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 191 Fat: 9 g Saturated Fat: 4 g
Cholesterol: 28 mg Sodium: 204 mg Carbohydrate: 25 g Fiber: 1 g Protein:
3 g
Comments
Re: Chocolate Banana Muffins
These are great! I’ve been making them for a couple of years now and my
family loves them!
Deanna Watkins
Re: Chocolate Banana Muffins
These are really good!
eatredoneslast1
http://www.tasteofhome.com/Recipes/Chocolate-Banana-Muffins
Chocolate Caramel Breads
Best of Country Breads
Candy bars are the chocolate-caramel surprise in this bread. I invented
this braid as a way to make my basic yeast sweet bread recipe a little
more decadent.
SERVINGS: 48
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
Ingredients:
6 to 6-1/2 cups all-purpose flour
1/3 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
2 cups (16 ounces) sour cream
1/2 cup water
1/4 cup butter, cubed
2 eggs
48 fun-size Snickers or Milky Way candy bars
EGG WASH:
1 egg white
1 tablespoon water
Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a
small saucepan, heat the sour cream, water and butter to
120°-130°; add to dry ingredients. Beat on medium speed for 2
minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in
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, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. On a greased baking sheet,
roll out one portion into a 16-in. x 10-in. rectangle. Place 16 candy
bars lengthwise in two rows down the center third of the rectangle.
On each long side, cut 1-in.-wide strips into the center to within
1/2 in. of candy bars. Starting at one end, fold alternating strips at
an angle across candy bars. Pinch ends to seal and tuck under. Repeat
with remaining dough and candy bars. Cover and let rise until doubled,
about 1 hour.
Beat egg white and water; brush over braids. Bake at 375° for
15-20 minutes or until golden brown. Remove from pans to wire racks to
cool. Yield: 3 loaves (16 slices each).
Nutrition Facts
One serving: (1 slice) Calories: 132 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 19 mg Sodium: 113 mg Carbohydrate: 18 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Chocolate-Caramel-Breads
Oh now, thats just plain mean. LOL<<<
With some kids, you learn to use every trick in the book.
My son did not think he liked veggies and would leave them on his plate, until there they were in all their glory, then almost cry, as he knew he was going to have to eat them.
Then he grew up, and went away.
First time home, I discovered that he liked vegetables, LOL, guess someone else got to him, or he just grew up.
His wife asked me not long before she died, “Maw, do you know why Scott has to have 2 vegetables with every meal?”.
Easy to answer, “that is what I always served...”
He is 56 years old now.
LOL, yes, we did allow for honest dislikes, all of us do that.
I finally ordered a new pressure cooker.<<<
You will love it.
I never used the crock pots, as I am not one to plan ahead, so it was the pressure cooker for me.
Main thing to keep in mind, is do not overfill and be sure it keeps jiggling, when it is supposed to do so.
I always put my seasoning in before I cooked, and had a reputation as making excellent beans, full of taste.
Of course, using almost every spice in the cabinet helped.
Today, I think I might put the spices in a tea ball or cheesecloth and not just dump them in the pot.
The only time mine exploded, was with beef barley soup and if I recall it right, barley is something to not cook in it, according to the book.
My mother fixed a pork roast in hers, I asked and she said:
put the roast in, brown the sides, dump in a can of chunk pineapple and cook...........it was good.
Have fun, share some of your recipes with us.
I think Yahoo has a group for pressure pot cooking.
Mine is too old to be safe and I don’t know that I will buy a new one, LOL, will learn to plan and use the crockpots.
Carne Guisada
2 tablespoons cooking oil
1 pound beef stew meat
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstarch
Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Dorie
http://groups.yahoo.com/group/Simply-Spicy/
Freezer Persimmon Jam
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
Pour into sterilized jars and seal. Store in the freezer.
Dorie
http://groups.yahoo.com/group/CakeRecipesOnly/
Eggplant Burgers
A delicious late summer meatless grill or make it under the broiler. You
might need a knife and fork to eat these hearty sandwiches.
Serves 4
2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together in a small bowl.
1 large eggplant
Cut crosswise into 1/4-inch / 5-mm thick slices to make 12-16 slices. Brush
with the oil mixture. Place on grill over medium-high heat. Close lid and
cook, turning and brushing occasionally with remaining oil mixture, until
tender, 5-10 minutes. Remove from grill. (Eggplant slices may be cooked
under the broiler or sautéed in a frypan until tender, 4-5 minutes per
side.)
8 thin slices provolone, Gouda, or other cheese
2 tomatoes (thinly sliced)
or 4 large pieces roasted red sweet peppers (SIS p. 167)
8-16 leaves fresh basil
freshly ground pepper
Place a slice of cheese on 1 eggplant slice; top with another eggplant
slice. Top with 2 tomato slices or a piece of roasted red sweet pepper,
then 2-4 basil leaves. Top with third eggplant slice, then another slice of
cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a
grind of pepper at the end (optional). Place on grill; close lid and cook
for about 2 minutes, turning once.
4 crusty rolls or 8 thin slices sturdy bread
Drizzle balsamic vinegar on inside of split rolls. Or brush the bread with
olive oil, toast it on the grill and lightly rub a cut clove of garlic over
the toasted surface. Add vegetable stacks and serve immediately. Or allow
to cool, wrap tightly, and refrigerate several hours or overnight, allowing
flavors to blend.
Pat
http://groups.yahoo.com/group/healthycheapcooking/
How to Make Bulgur and Some Bulgur Recipes
Posted by: “Pat
From the 1973 Mother Earth News archive. I have not made bulgur. It could
be very useful knowledge for anyone trying to use up a lot of stored
whole-grain wheat.
I probably won’t do it, either, but I’m interested; I’d *like* to do it.
Maybe I could sell my husband on him doing it this winter...
We do have some wheat that should be used fairly soon, although it keeps a
LONG LONG time. I believe, firmly, in the first rule of food storage: Use
what you store; store what you use. I intend to follow that rule.
But you know, my intentions are not always fulfilled.
In the case of the wheat, we stopped making (or eating bread) because we’re
both trying to lose weight.... and both succeeding, so far at least. 33
lbs down for me, about the same for my husband. Neither of us is getting
much exercise so that’s impressive, at least I’m impressed. :) Maybe I
just impress easily!
(Dean Ornish’s ‘Eat More, Weigh Less’ and Joel Fuhrman’s ‘Eat to Live’ are
the two books that we are following. Both are MDs and Ornish is very well
known for the work he’s done successfully reversing heart disease.)
Anyway, back to bulgur. I like bulgur, it’s a very healthy food (unless
you must eat gluten-free, of course), and it is useful too. I don’t know
if making it this way will work - probably.
Cheers,
Pat
What’s
For Dinner? Bulgur!
BETTY WARNER
Very likely, you’re already into whole wheat—as many of us are—because it’s
cheap, readily available almost anywhere; handy to store and versatile. If
you like this gram as is, though, you may find that you like it even better
parched and cracked . . . because bulgur—as the roasted product is
called—cooks faster than whole or cracked plain wheat and has a sweet,
nutlike flavor and crunchy texture which natural food lovers usually enjoy.
Wheat in this form has been a staple in the diets of Middle Eastern peoples
for many centuries. It’s also been produced commercially in the United
States for some years and can be bought in the supermarkets of most large
cities. However—if you’re not a great customer of the garbagemarts these
days—youll be glad to know that you can easily make your own bulgur at
home:
[1] Wash your wheat well in cool water three or four times, pour off any
chaff and discard the liquid. If the grain is very dirty you may have to
pick It over for rocks and such.
[2] Boil the clean cereal in enough water to cover until all the liquid is
absorbed and the kernels are tender and swollen to twice their original
size. This usually takes 35-45 minutes.
[3] Spread the wheat out thin on a cookie sheet or in shallow pans and
leave it in the oven at 200°F until it’s, completely dry.
[4] if necessary, rub the kernels between your hands to . remove any chaff
that may, be left.
[S] Use your mill or grinder to crack the wheat into medium-sized pieces
about the size of regular cracked wheat. (Take it easy . . . you’re not
making flour!) You could, even use a mortar and pestle, a hammer, a metate
or a rock if no machine is available. Or, if you just don’t have anything
to break up the grain with, you can use the wheat whole. It’s still good,
but it’s chewier and takes longer to cook.
[6] Store the bulgur in a tightly closed container. Then, to cook the
cereal whenever you want it, just boil it in water (for 5-10 minutes) until
it has approximately doubled in bulk.
Once you’ve made your first batch of bulgur, you’ll find plenty of
possibilities for its use. Eat the cereal plain, use it as a meat extender,
add it to bread and rolls, put it in cookies and salads . . . the limit is
your, imagination. Here’s a few recipes to get you started:
BULGUR PLAIN
2 Tbs. oil
2 cups bulgur
4 cups water, stock, tomato juice
Heat the oil in a pan, add the bulgur and saute until all the grains are
coated. Add water or stock (the more flavorful the cooking liquid, the
better the bulgur). Cover the pan tightly and simmer for 15 minutes or
until all the water is absorbed.
BULGUR FANCY
Follow the basic recipe, but while the wheat simmers add chopped onion,
diced green pepper, diced celery, mushrooms, herbs or whatever you feel
inspired to throw in.
BULGUR CEREAL
2 cups bulgur
4 cups water
salt to taste
Bring the salted water to a boil, slowly add the bulgur and let it simmer
for 15 minutes. Serve with milk and brown sugar or honey.
SESAME PILAF
1/4 cup oil or bacon drippings
1 onion, chopped
1/4 lb. mushrooms (optional)
2 cups bulgur
1/2 cup toasted sesame seeds
1 clove garlic, minced
1 Tbs. parsley, chopped
4 cups salted stock
Sauté onions and mushrooms in oil until the onions are golden. Add the
bulgur and sesame seeds and stir until the grains are coated with oil. Then
put in the stock, garlic and parsley, cover and simmer for 15 minutes.
PROTEIN PILAF
Prepare basic pilaf and, while it’s cooking, add your choice of vegetables
and herbs plus any leftover pieces of meat or chicken. When the pilaf is
done, put it all in a casserole and sprinkle the top with grated cheese
(cheddar, jack, etc.). Set the dish in the oven or under the broiler to
brown.
BULGUR STUFFING
This recipe will stuff a 4-to-6-lb. fowl, or it can be used as filling for
vegetables like squash, big zucchini, cabbage roils or green peppers.
1/4 cup oil
2 cups bulgur
4 cups stock (chicken is best)
salt
herbs as desired
1 onion, chopped or ground
2 stalks celery with tops, chopped or ground
1 green pepper, chopped or ground
cooked giblets (optional), chopped
Heat the oil, add the bulgur and sauté. Pour in the stock and the rest of
the ingredients, cover and simmer 15 minutes. Let the stuffing cool
slightly before you use it.
BULGUR SALAD
1 cup bulgur
3 cups hot water
1 /2 cup salad oil
1 cup chopped parsley
1/2 cup chopped onions (preferably green)
6 Tbs. lemon or lime juice
2 cups cut-up firm tomatoes
Cover the bulgur with hot water, soak 30 minutes and drain well. Mix in all
the other ingredients except the tomatoes and let the salad stand, covered,
to cool. When you’re ready to serve it, add the tomatoes and thoroughly The
dish be garnished with hard-boiled eggs, olives, more tomato wedges, , etc
... for pretty.
BULGUR COLESLAW
Use bulgur either cooked or soaked in hot water (see the recipe for Bulgur
Salad) and add a dashful—depending on your tastes—to any coleslaw recipe.
BULGUR RAISIN PUDDING
(adapted from The Natural Foods Cookbook by Beatrice Trum Hunter)
1/4 cup bulgur
2 cups milk
salt
1/2 cup raisins
2 eggs, separated
4 Tbs. honey
1/4 tsp. nutmeg
Mix the bulgur, milk and salt in a double boiler, cover and cook one hour
over hot water. Remove the pan from the heat, and add the raisins. When
this mixture is cool, stir it gradually into the beaten egg yolks, add the
honey and nutmeg and fold in the stiffly beaten egg whites. Bake the
pudding in an oiled casserole set in a dish of hot water at 325° for one or
until it’s set.
The ideas I’ve given here are just a few of bulgur’s many uses. For
instance, you can add the cereal to bread and yeast rolls or to cookies if
you first cover the grain with water and let it stand overnight so that it
won’t be too hard and chewy. You can also toss cooked bulgur—like
croutons—into mixed green salad (as in the coleslaw recipe) or you can use
it a meat extender just like bread, oatmeal or cracked wheat (Leftover
bulgur that was cooked in meat broth is particularly good for this
purpose.) In fact, this adaptable cereal can be used nearly any way you’re
accustomed to handling cracked wheat, and works well in almost all rice
recipes. In short, bulgur is a remarkably versatile addition to your diet .
. . and it’s good, too!
http://groups.yahoo.com/group/healthycheapcooking/
Stuffed Baked Tomatoes
2 large ripe tomatoes
3 slices bread, (I put mine in a food processor but not too fine)
2 stalks celery, diced fine
1/4 Vidalia onion, diced fine
salt and pepper to taste
2 TB melted butter
Scoop out tomatoes so as not to disturb the sides and bottom. Salt the
inside and turn upside down for about 30 minutes to drain out the
liquid. Mix the bread, celery, onion, salt and pepper together. Add
melted butter and combine. Stuff tomatoes with the bread mixture by
making a ball of the stuffing and bake at 350 for about 30 minutes or
until browned. They are to die for!!!!
P.S. You could add a slice of cheese on top just before taking out of
oven. It’s up to you. I’d like to know what you think of this recipe.
Thanks. Pat in SC
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
http://groups.yahoo.com/group/recipes-exchange/
Crockpot Chicken Drumsticks Cacciatore
This simple recipe is packed full of flavor.
Prep Time: 20 minutes
Cook Time: 7 hours,
Ingredients:
2 tablespoons olive oil
8 chicken drumsticks
3 tablespoons flour
15 oz. can Italian style tomato sauce
4 oz. jar sliced mushrooms, drained
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/4 cup water
2 Tbsp. cornstarch
Preparation:
In large skillet, heat olive oil over medium heat. Meanwhile, sprinkle
drumsticks with flour. Brown drumsticks in oil for 3-4 minutes until they
begin to
brown. Place drumsticks in slow cooker. Add all remaining ingredients except
water and cornstarch and mix to blend. Cover crockpot and cook on low for
6-8 hours. In small bowl, combine water and cornstarch and blend well. Stir
into liquid in slow cooker and cook on high 15-20 minutes longer until
thickened.
4 servings
Helen
crockpot-recipes@yahoogroups.com
Today’s Recipes:
Here’s another great dip for when unexpected company drops in or you need something quick.
Barbecue Dip
1 cup sour cream
1/2 to 3/4 cup barbecue sauce
Mix ingredients. I usually don’t measure anything in this recipe. I just start adding the barbecue sauce to the sour cream until it tastes good. It’s really yummy with plain old potato chips.
Orange Floats
Vanilla ice cream
Orange pop (or soda)
Place one scoop of ice cream in a tall glass and pour a small amount of orange pop on it. Add another scoop and more pop. Repeat this until your glass is full. Top with whipped topping and/or an orange slice.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
I am pretty sure that is the same as mine, altho the one I have is the next size up, I think.
There is no reason for there being a problem, in the last 50 years I have worn out 3 Presto cookers/pressure pots.
The price is about right, as 30 years ago, I paid over $30. for mine.
I keep the old ones and use them as a frying pan, they are heavy and do a fine job, if you have lots to fry, as in a stir fry or several pounds of meat to brown, as in hamburger meat, to put in the freezer.
Next get a cheap bread machine and a crock pot and the new world opens up to you.
Food is no longer a matter of meat and potatoes, but you get to smell it cook.
You can spend a lot of time playing with food, or put it in and go do something else..........LOL, I am the “go do something else” type of person.
One of the real ways to re-coop your cost, is to save all the bones that you cut out of meat, toss them in the freezer and when you have a mess of them, pressure cook them for an hour or so and add herbs, onions, garlic and make your own stocks for soup and gravy.
Ask your butcher, for bones, “dog bones” works, even the local supermarket, would sell me a flat piled high of dog bones for a dollar, when I still cooked a lot...........
Even baked chickens bones are saved and boiled for stock.
Berry Citrus Muffins
Posted by: “gram4two”
Berry Citrus Muffins
2 cups all-purpose flour
1/2 cup sugar
3 tsps baking powder
1 tsp grated lemon or orange peel
1/2 tsp salt
1/2 cup orange juice
1/2 cup margarine or butter, melted
1 egg
3/4 cup fresh or frozen blueberries-do not thaw
3/4 cup fresh or frozen raspberries-do not thaw
Heat oven to 400º
Line 12 muffin cups with paper baking cups or grease bottoms only.
In large bowl, combine flour, sugar, baking powder, lemon peel and
salt; mix well.
In small bowl, combine orange juice, margarine and egg; blend well.
Add to flour mixture; stir just until dry ingredients are moistened.
(Batter will be very thick.) Gently stir in berries. Divide batter
evenly into paper-lined muffin cups, filling each 3/4 full.
Bake at 400º for 18-25 minutes or until muffins are light golden
brown and toothpick inserted in center comes out clean. Cool 1
minute; remove from pan.
Serve warm.
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
2. Raisin, Wheat and Rye Muffins
Posted by: “gram4two”
Raisin, Wheat and Rye Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup medium rye flour
1/4 cup sugar
3 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 cup milk
1/2 cup oil
1 egg, slightly beaten
Heat oven to 375º.
Grease bottoms only of 12 muffin cups or line with paper baking cups.
In large bowl, combine all-purpose flour, whole wheat flour, rye
flour, sugar, baking powder, salt, cinnamon, nutmeg and raisins; mix
well.
Add milk, oil and egg; stir just until dry ingredients are
moistened. Fill greased muffin cups 2/3 full.
Bake at 375º for 15-20 minutes or until muffins are very light brown
and toothpick inserted in center comes out clean. Immediately
remove from pan.
Serve warm.
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
3. Making muffins into loaves—
Posted by: “gram4two”
Most muffin batters can easily be baked in loaf form.
In general, a recipe that calls for about 2 cups of flour and makes a
dozen muffins can be baked in a 9x5 or 8x4” loaf pan or a 9” square
cake pan.
You’ll need to increase cooking time, though the exact duration
depends on the type of recipe and type of pan. To estimate, plan on
an additional 10-15 minutes for batter baked in the square cake pan;
for the loaf pan, baking time may be doubled.
Messages in this topic (1)
http://groups.yahoo.com/group/BreadsandBeyond/
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.