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 ...
Tarragon Vinegar
4 sprigs of tarragon, about 5 inches each
1 garlic clove, peeled
2 lemon peel, 1 inch square
2 black peppercorns
5 white vinegar, to fill
Fill pint jar carefully with tarragon, without bruising. Add garlic clove,lemon
peel and peppercorns.
Fill jar with vinegar. Cover. Let stand in a cool place for 4 weeks. Strain.
Return 1 sprif of tarragon to borrle for looks. Keeps at least 1 year.
Makes: 1 pint
Apple Horseradish Sauce
3 tart apples, peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 tsp cinnamon
1 Tbsp red cinnamon candies
3 Tbsp prepared horseradish
Heat apple wedges with water and lemon juice in medium-sized saucepan to boiling.
Stir in sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until
sugar and candies dissolve. Remove from heat, cover and refrigerate.
Stir in horseradish before serving. Serve cold or at room temperature. Sauce can
be made up to three days ahead of time, covered and refrigerated.
Makes 2 cups
Submitted by: Darlene
Herb Vinegar
2 cups white cider or wine vinegar
1/2 cup chopped fresh herbs, basil, rosemary or tarragon thyme or oregano
3 to 4 whole garlic cloves, optional
1 fresh herb sprig per bottle, optional
1 whole red or green chili per bottle, optional
Place the vinegar in a non-aluminum saucepan and bring to a boil. Place the
chopped herbs in a clean, hot glass jar. Add the garlic. Pour the hot vinegar
over, cover and place in a cool, dark place for 5 days, stirring once a day.
Strain. Add the sprigs of fresh herbs and chili for a zestier taste and garnish.
Store in a cool, dark place for up to 2 months. Refrigerate for longer storage.
Makes: 2 cups
Submitted by: Darlene
Northern Italian Vinegar
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 sprig fresh sage
2 sprigs fresh basil
1 garlic clove
1 tablespoon black peppercorns
1 pint white wine vinegar
Sterilize a glass bottle.
Insert spices in bottle. Add vinegar.
Let the mixture rest in a dark cabinet or closet for at least a month.
Makes: 2 cups
Submitted by: Darlene
Pickled Carrots
Pickled vegetables are wonderful because they can be prepared in advance and
keep well in the refrigerator. These pickled carrots are like an Italian
antipasto. In fact, they can be used as a vegetable, salad or appetizer. Pair
them with a mild-flavored entrée like Potato-crusted Fish. Round out the colors
on the plate with sautéed greens. If you like the recipe, try the same pickling
marinade for other vegetables like zucchini or cauliflower.
3 cloves garlic, minced
1 tablespoon onion, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup wine vinegar
1/2 teaspoon dry mustard powder
1 tablespoon whole mixed pickling spices, tied in cheesecloth
Salt and black pepper to taste
1 pound carrots, peeled and cut into matchsticks
1 small onion, thinly sliced
1. Sauté the garlic and chopped onion in the olive oil in a skillet until just
tender, about 5 minutes.
2. Stir in the wine vinegar, dry mustard, pickling spices, salt, pepper, and
carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy.
Remove from heat.
3. Remove the cheesecloth with the spices. Transfer the carrot mixture to a
shallow dish. Top with the thinly sliced onion. Cover and refrigerate until
served, stirring occasionally.
Serves 4
Per Serving:
Calories: 149.8
Protein: 1.5 grams
Fat: 10.4 grams
Saturated Fat: 1.4 grams
Monounsat Fat: 7.5 grams
Polyunsat Fat: 1.0 gram
Carbohydrate: 14.4 grams
Fiber: 3.8 grams
Cholesterol: 0.0 mg
Vitamin A: 31,898. IU
Vitamin E: 1.8 mg/IU
Vitamin C: 12.4 mg
Calcium: 38.8 mg
Magnesium: 21.7 mg
Submitted by: Ray
Pickled Hot Dogs or Sausages
4 cups water
3 cups vinegar
1 medium onion
4 to 5 garlic cloves, diced
2 Tbsp salt
1 Tbsp sugar
12 whole allspice
1/4 tsp alum (optional)
1 tsp coriander
1 tsp mustard seeds
1 hot pepper, diced
4 bay leaves
dash turmeric
20 hot dogs, cut into 1 to 2 inch pieces
Boil all ingredients (including hot dogs) together. Put in jar and refrigerate
overnight. Store in refrigerator.
Can also use smoked sausages, deer sausages, ring bologna, and other types of
precooked smoked meats.
Also suitable for pickled eggs. Serve chunks of pickled hot dogs or sausage with
saltine crackers for a snack.
Makes: 20 servings
Submitted by: Darlene
Pink Pickled Onions
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 thinly sliced medium red onions
In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until
sugar is dissolved. Remove from heat.
In a plastic container, place the sliced onions. And pour the liquid over them.
Place the container in an ice bath to cool.
Serve chilled.
These are also great on sandwiches.
Submitted by: Darlene
Sweet and Hot Curried Squash Pickles
3 lb, about 3 medium summer squash and/or zucchini, cut into very thin rounds
2 medium red onions, peeled and cut into thin rounds
3 small colorful chili peppers, seeds removed and cut into thin rounds
1/4 cup sea salt
2 3/4 cups distilled white vinegar
3/4 cup sherry cooking wine
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
4 garlic cloves, peeled and crushed
1 inch of ginger, peeled and sliced into thin rounds
In a large plastic or ceramic mixing bowl, combine the zucchini, onions,
chilies, and salt, and let stand for an hour. Stir the bowl’s contents once or
twice during the hour. Drain and rinse thoroughly to remove the salt and set
aside.
In a large nonreactive saucepan (generally any pan with a nonstick coating will
work; be sure to avoid aluminum pots), bring all the remaining ingredients
except the ginger to a boil over high heat. Lower the heat and simmer for 3
minutes, stirring once or twice to be sure the sugar is dissolved. Pour the hot
liquid over the squash mixture, amply covering all the vegetables. Add the
ginger to the bowl and stir.
Allow to cool to room temperature, then place in air tight containers or jars.
Cover and refrigerate for at least 8 hours before serving. Pickles will keep
covered in refrigerator for up to a month.
Makes 2 quarts
Submitted by: Darlene
Blueberry Vinegar
3/4 cup fresh blueberries
wgite vinegar, to fill
Crush blueberries and put into half pint jar. Fill with white vinegar. Cover and
let stand in a cool place for 3 days.
Strain and fill bottle or leave in for a stronger flavor.
Keeps at least 1 year.
Makes: 1 half pint
Dill Pickled Eggs
1 dozen hard boiled eggs, peeled
2 large bunch fresh dill, chopped
2 large jars generic dill spears
2 large yellow onions, sliced into rings
1 large green pepper, sliced into rings
2 large sweet red peppers, sliced into rings
1 quart cider vinegar
1 quart bottled water (purified or spring)
1/4 tsp whole cloves
Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring
liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one
hour (make sure you can open the windows, it’s rather fragrant).
Place eggs, vegetable slices and pickle spears into large glass or hard food
grade plastic container - a large ice cream pail works well. Strain liquid
mixture through a pasta colander and pour liquid over eggs and vegetables.
Let sit for 24 to 36 hours at room temperature.
The eggs will be a very, very bright yellow and have a wonderful dill flavor the
whole way through. The vegetables and pickles will have a dill flavor never
before experienced - and can be eaten separately or used as a complimentary
garnish.
Makes: 12 eggs
Submitted by: Darlene
Honey Mustard Dressing
1 cup olive oil
1/4 cup tarragon vinegar
1/3 cup creamed honey (not liquid)
1/3 cup Dijon mustard
2 Tbsp lemon juice, fresh or bottled
1 garlic clove
Place all ingredients in blender. Blend until smooth. Put into container. Cover.
Stores in refrigerator for at least 6 months.
If too thick as it stands, run through blender before using.
Makes: 1 generous pint
Pickled Bologna
1 c white vinegar
1/2 c water
1/4 c white sugar
1/8 tsp salt
1 Tbsp mixed pickling spices
1 medium onion, sliced
1 ring bologna, cut into 2 to 3 inch pieces
Mix together first 5 ingredients and boil for 8 minutes and cool.
Put bologna and onions in large glass jar. Pour vinegar mixture over bologna.
Refrigerate overnight before serving. Store in refrigerator.
Submitted by: Darlene
Candied Cranberries
4 cups sugar
1 cup water
2 packages fresh cranberries
Heat sugar and water to dissolve sugar. Add cranberries and heat VERY SLOWLY
almost to boiling. Cool. Repeat this process, stirring occasionally, 4 or 5 times,
until berries are shiny, candied and all pretty much the same color. Be patient -
if you heat them too fast, they pop. If you want, you can poke each berry with a
pin and they’ll hold their shape better.
Drain well and spread to dry for a bit. If you have a dehydrator, put them in for
a day.
The syrup that’s left over is a beautiful color and tastes great...I can it or put
it in pretty bottles for gifts. The berries are good in muffins, quick breads,
granola, cookies, truffle centers...I’ve melted almond bark and mixed in chopped
berries.
Candied Citrus Peel
6 large oranges, or 3 grapefruit
water to cover
6 oz package fruit flavored gelatin
2 cups water
1 stick cinnamon
10 whole cloves
2 cups sugar
Wash oranges or grapefruit. Make cuts in skin and pith from end to end,
dividing the skin into four equal sections. Remove peel and white pith in one
piece from each section with fingers; reserve fruit for other use. Discard
white portion of pith. Cut peel (zest) into 1/4 inch strips, place in a large,
heavy enamel or stainless steel saucepan with water to cover. Boil, covered for
30 minutes or until peel can be easily pierced with a fork. Drain.
Mix gelatin with 2 cups water and spices, and add to fruit in saucepan. Cover,
bring to boil, reduce heat, and simmer for about 50 minutes until syrup is
almost absorbed, stirring frequently toward the end to prevent sticking.
Lift out peel with tongs, and roll in pan sprinkled with sugar until heavily
coated.
Cool on waxed paper and store in air tight containers.
Makes about 72 candied peels
Thanks for the bump.
You are welcome and I hope you will return often to read and to post.
Wasn’t that the movie “The long long trailer”?
I remember it well.......loved it.
I never could decide if I were the loopy Lucille Ball or Ma Kettle [Marjorie Main].
Bill always said that I never met a rock that I did not like, and he would not carry them for me.
He promised me ‘Thunder Eggs’, in Oregon, which we never did find.
And being me, I bought a bunch of books and became a dyed in the wool rock hound.........a great hobby, as no matter where you go, you can hunt...........if you don’t have many local rocks, then go and search the railroad tracks, I have found some nice ones there.
In Ramona California, the streets were paved with gold.......they used the rocks from what was considered a “too low grade gold mine” and crushed them for building the streets, so I looked always alongside the roads of Ramona.
When they cut into the banks of the hills, for the new roadways, check them closely, once they cut into a vug of quartz crystals, about as long as your little finger, I got half a gallon of them and that was after all the people who found them got theirs.
We also spent several years prospecting for gold and silver and commercial grade jewelry rock to mine.
It appears that I have been involved in it long enough, to qualify for the Arizona Miners Old Folks home.........at least I will understand what they are talking about.
Being me, I also got into treasure hunting.
Most of my published writing was articles on mining and the museums here still hand some of them out.
I knew the mining history of this area well enough to earn the label of historian.
For several years, I was president of our local mining and treasure hunting group.
LOL, they allowed me to be, I have often thought, so I would keep taking them on prospecting trips, to areas that I knew and they did not.......plus I knew the history of the areas.
I sold my dry washer, but still have my sluice box and the Briggs and Stratton motor, hidden from most people.
I still get people who want into my files, or for me to mark their maps for them.
Most of the areas that I knew are now closed, BLM and the tree huggers locked us out.
Yes to hunting rocks in streams, LOL, they are often smooth and you can add eyes and make them have a personality. Or paint them, do a google search for painted rocks.....some of them are good.
Rocks will contain the same views, when sliced, that you see in the world, mountains and clouds and once a man found one that looked like a space man in it........it was in the Yuma paper.
I took my grandmother with me to a rock shop, that was an
experience.......LoL, she looked at every rock and kept saying
“all those years that I worked in the field and moved the rocks, I did not know they could look like this...”
She actually approved of my rock hunting after that day.
Welcome to the thread.
Thank you for the link.
I am not able to watch videos, as I am on a slow dial up and they just do not work for me.
The others in the group will enjoy it...
I am glad that you found us and posted the link.
FIXING UP CAKE MIXES WITH BETTER HOMES AND GARDENS “NEW COOKBOOK”
Create a special cake by using one or more of the following
suggestions with a yellow, white, or chocolate two layer cake mix.
Add one of these to the dry cake mix:
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
1/4 tsp. ground nutmeg
Add one of these with the eggs:
1/2 cup applesauce
1 T. instant coffee crystals, dissolved in the water called for in the mix
directions.
1 T. finely grated orange or lemon peel
1 tsp. maple flavoring
1/2 tsp. almond extract
Substitute an equal amount of unsweetened pineapple juice for the water in
white or yellow cake mixes.
Stir one of these into the mixed cake batter:
1 cup coconut
1/2 c. finely chopped nuts
1/2 cup miniature semisweet chocolate pieces
1/2 c. well drained chopped maraschino cherries
To one third of the white or yellow cake batter, add a half cup chocolate
flavored syrup. Pour the plain batter into baking pans, pour chocolate
batter on top and swirl with a rubber spatula.
http://groups.yahoo.com/group/all-simple-recipes/
Veggie Jambalaya (make ahead & freeze)
Veggie Jambalaya
1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained
In a large skillet, heat oil over medium heat. Cook onion, green bell
pepper, celery, and garlic in hot oil until tender, about 3-4
minutes, stirring frequently. Add water, tomatoes, tomato sauce,
Italian seasoning, cayenne and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer
for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated,
stirring frequently. To freeze, cool casserole in refrigerator and
ladle into plastic freezer containers. Seal and freeze. To reheat,
place frozen jambalaya in saucepan and heat over very low heat,
breaking up and stirring frequently, until hot. Serves 6-8
http://groups.yahoo.com/group/cookingandbakingmixes/
Clothing Patterns — Burda Style
Posted by: “barbara
I came across this site for free clothing and craft patterns
yesterday: http://www.burdastyle.com/.
There are patterns for men, women, kids and crafts, including button-
down shirts and ties for the guys and a variety of dresses and pants
for women. There are also shoe and slipper patterns, as well as
costume-like pieces and practical bags and totes.
All the patterns I’ve seen are free, and the designs range from
classics to high fashion. I saw several that could be used for
recutting or assembling clothing from usable parts, as well as clothes
for larger women that really look good. Who knew?
http://groups.yahoo.com/group/WasteNothing/
[Do a google search for free sewing patterns, they are several available...granny]
CATNIP MOSQUITO SPRITZ
MAKES ABOUT 3 CUPS
* 2 cups catnip, stemmed
* 3-4 cups mild rice vinegar
Rinse herbs, roll lightly with a rolling pin, then place them in a clean
quart jar and cover with vinegar. Seal jar and store in a dark cupboard for two
weeks.
Shake jar lightly every day or so for two weeks. Strain into a clean jar,
seal and refrigerate for up to 6 months unused.
To use, spritz on exposed skin and around outdoor dining area.
CATNIP AND ROSEMARY MOSQUITO CHASING OIL
MAKES ABOUT 2 CUPS.
* 2 cups catnip, stemmed
* 1 cup rosemary, cut in 6-inch sprigs
* 2 cups grapeseed oil or any light body-care oil
Roll herbs lightly with a rolling pin and pack into a clean jar. Cover with
oil, seal jar and place in a cool, dark cupboard for two weeks.
Shake jar lightly every day or so for two weeks. Strain into a clean jar,
seal and refrigerate for up to 8 months unused.
To use, rub on exposed skin.
article that say catnip is more effective against
mosquitoes than deet.
http://www.sciencedaily.com/releases/2001/08/010828075659.htm
http://groups.yahoo.com/group/preplinks/
http://www.freecookingrecipes.net/recipes/herbs-and-spices/t/thai-pork-with-basil.html
Name: Thai Pork with Basil
Category: Herbs And Spices
Ingredients and Directions
1 lb Pork tenderloin, trimmed of
-all fat and sinew 1 bn Basil (2 cups leaves)
-(Theirs has minty clove -flavour) 4 Scallions
3 tb Peanut oil
2 Cloves garlic
2 3 hot red or green chiles,
-thinly sliced 2 ts Fish sauce
2 ts Soy sauce
1 ts Sugar
1/4 c Chicken stock or water
Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,
soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles.
Fragrant dish - noe of the glories of Thai street food.
http://www.freecookingrecipes.net/recipes/herbs-and-spices/h/hebal-vingars.html
Hebal Vingars
Category: Herbs And Spices
Ingredients and Directions
-——JT’S SOUTHWEST VINGAR-——
8 c Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar
———CHEF’S BLEND VINEGAR———
4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6” long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1. Put all the ingredients called for in the recipe of your choice,
except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour
about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their
flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry
place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.
http://www.freecookingrecipes.net/recipes/herbs-and-spices/a/all-purpose-seasoning.html
[Instead of Salt]
All Purpose Seasoning
Category: Herbs And Spices
Ingredients and Directions
2 tb Minced dehydrated onion;
2 tb Seasame seeds;
2 tb Parsley flakes;
2 ts Oregano;
2 ts Garlic powder;
1 ts Celery seed;
1 ts Marjoram;
1 ts Dried basil;
1 ts Spearmint;
1 ts Spearmint;
1 ts Bay leaf powder;
1/2 ts Dill seed;
1/2 ts Thyme;
1/2 ts Coriander;
1/2 ts Dry mustard;
1/2 ts Rosemary;
In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called “Instead of Salt” All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon. Source: Heathier Eating Guide & Goodbook by George Mateljan Brought to you and yours via Nancy O’Brion and her Meal-Master.
[The perfect gift, this year will be food...plan and test starting now...granny]
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/butterscotch-brownie-mix-in-a-jar.html
Butterscotch Brownie Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1/2 C. firmly packed flaked coconut
3/4 C. chopped pecans
2 C. firmly packed brown sugar
2 C. flour mixed with 1 1/2 T. baking
powder and 1/4 tsp. salt
Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each
layer firmly in place before adding next ingredient.
Attach the following instructions to the jar:
Butterscotch Brownies
Contents of gift jar
3/4 C. (1 1/2 sticks) butter or margarine,
completely softened
2 eggs, slightly beaten
2 tsp. vanilla extract
Preheat oven to 375ºF. Spray a 13 x 9 inch metal pan.
Empty brownie mix into large mixing bowl. Thoroughly blend the mixture.
Add butter or margarine, eggs and vanilla extract. Mix until completely blended.
Spread batter into prepared pan. Bake for 25 minutes. Cool for 15 minutes in pan.
Cut brownies into 1 1/2 inch squares. Yields 2 dozen brownies.
Granny note:
To me, these gifts in a jar, sitting on my shelf, are cheaper than buying “a box of” something.
I always liked having them premixed for those days that there was not enough time to mix them from scratch.
Think about gifts and make them all some form of food.
granny]
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/beef-barley-soup-in-a-jar.html
Beef Barley Soup In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1 (1 pt.) jar
3/4 C. medium pearl barley, separated
1/2 C. dried lentils
2 T. dried parsley flakes
1/4 C. dried minced onions
1/4 C. instant beef bouillon
2 T. dried celery flakes
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. dried minced garlic
Layer soup kit ingredients in jar in order listed, using half of barley first and then
remaining barley at the top. Close jar securely with lid. Attach cooking instructions.
Beef Barley Soup
2 lb. boneless beef chuck, cut in 1/2
to 3/4 inch pieces or 2 lb. lean hamburger
1 T. vegetable oil
Contents of gift jar
10 C. water
Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings.
Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce
heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.
Discard bay leaves. Yields 8 servings.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/bavarian-mint-coffee-creamer.html
Bavarian Mint Coffee Creamer
Category: Gifts In A Jar
Ingredients and Directions
3/4 C. non dairy coffee creamer
1/2 C. Dutch process cocoa
3/4 C. confectioners’ sugar
1/2 tsp. peppermint extract
Combine all ingredients in an attractive container with a tight fitting lid. Shake well
to blend. Give creamer with the recipe for Bavarian Mint Coffee.
Yields 15 servings.
To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with
6 ounces of coffee.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/b/bavarian-mint-beverage-mix.html
Bavarian Mint Beverage Mix
Category: Gifts In A Jar
Ingredients and Directions
2/3 C. instant coffee
1 C. sugar
1 round tsp. loose, dried mint leaves
2/3 C. nondairy creamer
Mix thoroughly and put into a blender a couple cups at a time and blend to a fine
powder.
To use: Add approximately 2 rounded teaspoons per cup of boiling water, or less,
to suit your own taste.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apple-muffin-mix-in-a-jar.html
Apple Muffin Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
2 C. self rising flour
1/2 C. granulated sugar
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C. chopped dried apple
Combine and store in an airtight container. Attach the following recipe to the jar:
APPLE MUFFINS
Contents of jar
1 egg
3/4 C. milk
1/4 C. vegetable oil
Preheat oven to 400ºF. Turn jar contents into medium bowl. Add remaining
ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for
15 to 18 minutes, or until golden brown.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/almond-pancake-mix.html
Almond Pancake Mix
Category: Gifts In A Jar
Ingredients and Directions
3 C. nonfat dry milk
2 1/2 C. all purpose flour
1 C. whole wheat flour
1 C. finely ground almonds
2/3 C. baking powder
1/3 C. granulated sugar
1 T. salt
In a large bowl, stir all ingredients together until well blended. Store in a resealable
plastic bag. Yields about 7 1/2 cups pancake mix, enough for 3 batches of
pancakes.
Give with the following recipe for pancakes.
Pancakes
2 1/2 C. pancake mix
1 1/4 C. water
1 egg
2 T. vegetable oil
In a medium bowl, combine all ingredients, and stir just until moistened.
Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup
batter onto griddle and cook until top of pancake is full of bubbles and underside is
golden brown. Turn with a spatula and cook until remaining side is golden brown.
Regrease griddle as necessary. Serve with butter and syrup. Yields about 1 dozen
5 inch pancakes.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/almond-candy-jewels.html
Almond Candy Jewels
Category: Gifts In A Jar
Ingredients and Directions
1/2 C. butter
2 C. slivered almonds
1/2 C. granulated sugar
2 T. light corn syrup
1/2 C. semisweet chocolate chips or
butterscotch, vanilla milk or toffee chips
or chopped red and green candied cherries
Line large baking sheet with waxed paper, set aside.
For best results, assemble all ingredients before starting.
In 10 or 12 inch skillet melt butter until sizzling; add almonds, with wooden
spoon (not rubber spatula), until sugar and nuts are golden brown (4 to 9 minutes).
(Watch closely to prevent burning.) Immediately remove from heat; sprinkle with
desired topping above. (Do not stir.)
Working quickly, using two spoons, drop level tablespoonfuls of almond mixture,
forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45
minutes).
Place individual clusters in paper candy cups or on squares of colored foil; store in
airtight container at room temperature. Candy cups and colored foil are available
at cake decorating stores.
Almond Toffee
Omit topping. Quickly spread candy mixture in very thin layer onto prepared
baking sheet. Cool completely (at least 30 minutes).
Break into small pieces. Store in airtight containers. Place in jars or cellophane
bags for gift giving.
Serves 30.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/amaretto-coffee-creamer.html
Amaretto Coffee Creamer
Category: Gifts In A Jar
Ingredients and Directions
3/4 C. non dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 C. confectioners’ sugar
Combine all ingredients in an attractive container with a tight fitting lid. Shake well
to blend. Store in airtight container and give creamer with the recipe for Amaretto
Coffee.
Yields 12 servings.
To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6
ounces of coffee.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/amaretto-cocoa-mix-in-a-jar.html
Amaretto Cocoa Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
Have ready 8 (1 pint) jars.
10 1/2 C. non fat dry milk
4 C. confectioners’ sugar
2 (8 oz.) jars Amaretto flavored non dairy powdered creamer
3 1/2 C. Nestle’s Quik
2 3/4 C. non dairy powdered creamer
1/2 tsp. salt
Combine all ingredients and divide among the jars. Yields approximately 8 pint
size gift jars.
Attach the following directions on a card:
Amaretto Cocoa
Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/arizona-bean-soup-mix-in-a-jar.html
Arizona Bean Soup Mix In A Jar
Category: Gifts In A Jar
Ingredients and Directions
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried kidney beans
1 lb. dried navy beans
1 lb. dried great northern beans
1 lb. dried baby lima beans
1 lb. dried large lima beans
1 lb. dried pinto beans
1 lb. dried green split peas
1 lb. dried yellow split peas
1 lb. dried black eyed peas
1 lb. dried green lentils
1 lb. dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into attractive 16
ounce jars. The beans can also be layered for a pretty effect. Put in a few beans at
a time until you have filled the jar.
Attach the following to each jar:
ARIZONA BEAN SOUP
Beans from jar
1 smoked ham hock
2 (14.5 oz.) cans stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 C. water
1/4 C. fresh cilantro leaves or parsley
1 T. red wine vinegar
2 tsp. salt
1 tsp. chili powder
1 tsp. cumin seed
Cover beans with water and soak overnight.
Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay
leaf, 6 cups of water and remaining ingredients. Bring to a boil over medium high
heat. Cover and simmer 1 hour or until beans are tender. Remove bay leaf before
serving. Serve warm. Makes 11 cups of soup.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apricot-and-almond-chutney.html
Apricot And Almond Chutney
Category: Gifts In A Jar
Ingredients and Directions
1 C. cider vinegar
1 C. sugar
12 apricots
2 red bell peppers
2 onions
1 garlic clove
1 orange
1 lemon
1/2 C. sliced candied ginger
1 tsp. salt
1/2 C. raisins
1/2 C. whole blanched almonds
1 tsp. ground ginger
Pour 3/4 cup of the vinegar into a preserving pan. Add sugar. Stir over low heat
until the sugar has completely dissolved. Increase the heat and bring the mixture
to a boil. Simmer for 5 minutes.
Halve, pit and chop apricots. Core, seed and chop bell peppers. Peel and chop
onions and garlic. Finely chop the whole orange and lemon, including the peel and
pitch. Finely chop the candied ginger.
Add prepared fruits and vegetables to the vinegar mixture together with the
candied ginger, salt and raisins. Simmer over medium heat, stirring frequently, for
30 minutes. Add almonds, ground ginger and remaining vinegar. Simmer for 30
minutes longer, stirring frequently, or until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilized jars and seal. Makes about 1 quart.
Chutney generally keeps for up to 1 year if stored in a cool, dry, and dark place.
http://www.freecookingrecipes.net/recipes/gifts-in-a-jar/a/apple-orchard-barbecue-sauce.html
Apple Orchard Barbecue Sauce
Category: Gifts In A Jar
Ingredients and Directions
1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until
sauce is thickened and volume is halved. Pour hot sauce into two 1 pint sterilized
jars. Seal with 2 piece sterilized lids. Water bath process for 10 minutes. Remove
with tongs. Cool. Decorate with Baster Brush Wrap.
Baster Brush Wrap
1 (12 inch) length 1/4 inch wide
red grosgrain ribbon
1 small baster brush
Center gingham squares on jar lid. Slip rubber band over fabric, gathering in
around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow
around handle of basting brush. Remove rubber bands.
[UK recipes that could lead one to experiments...granny]
http://forums.moneysavingexpert.com/showthread.html?s=4ad3e396822528bc833c6dd227d7a177&t=35696
I mentioned this on another thread, sorry for repeating myself LOL. Went to a large second hand book barn yesterday searching for a book on slow cooking, no joy but did find a book called Caravan and Holiday cookery and as we’re taking up camping this year I bought it to give me some ideas. It says on the back that the maximum needed for each meal is 2 rings and a grill. Obviously not all recipes need a grill, we wont have one when camping although you can get a contraption thingy to hold bread over the flame to toast it.
Obviously there is a book full of recipes, will post some, let me know if you need more.
Vegetable “Samosas”
4 slices wholemeal bread
2 eggs
425g can mixed veg
3 tsps curry powder
Cust the crusts off the bread. Drain the veg and mix with curry powder.Spread the curried veg evenly onto two slices of bread, cover to make sandwiches and press lightly. Beat the eggs well and coat each sandwich. Allow the bread to soak up some of the egg. Fry the sandwich in a small amount of oil until golden brown. Cut into triangles and serve hot or cold with salad.
Some of the recipes call for tinned stuff, not sure if you use that or not.
Bacon Badger
100g streaky bacon
1 tbsp dried onion
500mls water
375g tin butter beans
50g white long grain rice
Fry bacon until tender. In a large pan place water, butter beans (including liquid), dried onion, rice and bacon. Simmer for 10 minutes. Drain and serve with side salad.
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