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 ...
[This one makes the heart smile...granny]
http://forums.moneysavingexpert.com/showthread.html?s=4ad3e396822528bc833c6dd227d7a177&t=35696
One of my most memorable meals last year was in October and it was cold and raining and i made spag bol and as normal made too much and noticed that a couple had just arrived and looked frozen so went over with my saucepan and the left over garlic bread and 2 spoons and gave it to them and ran back as it was so windy, they were only in a tent and the next morning there was no sign of them but on my step was the pan and spoons with some wild flowers in...
If only everyone was as friendly on site.......
Kimmie35
[My style of cooking.....granny]
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=2
Cook sausies first in one pan, do bacon in the other, the when sausies are done do the eggs in that pan.....don’t use the bacon pan for eggs.... they’ll stick, put the black pudd in the bacon pan.....it won’t stick
stick the sausies on a plate and whack them into the grill bit to keep warm while you do the bacon and eggs etc....
when all the meat products are done do the beans...keeping the meat products on a plate or on a grill pan, under a low grill to keep them warm. Also, boil the kettle/water for a brew now.
Stuff toast....give buttered bread.... life’s too short to be rotating toast on a camping cooker.
on second thoughts...COME ROUND TO MY HOUSE!!!!...I’ll sort you out!
Jay Jay
[I suspect that the black pud is a can of black beans...granny]
I suspect black pudding is English Blood Sausage. ;)
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=2
An even better one Jamie did with some surfing friends was breakfast in a bread loaf
He boiled some eggs, fried off some sausages, bacon, black pudding whatever you like really, made some bread dough then placed the breakfast in the dough and folded it up and put in the oven.
The first time I tried this was in the caravan, using a Tesco bread mix which didn’t require too much time to rise etc and it was absolutely brilliant although we did have it for lunch instead of breakfast
Not a lot of help to someone in a tent with no oven
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=4
We’ve been camping a fair bit but don’t have the luxury of a grill, oven or Foreman! It’s usually a gas or meths stove (like a Trangia) or bbq. So basically we usually go for one-pot methods.
I’m sure a bbq doesn’t need any explaination, just a decent local butcher and some salad.
We have a Foreman grill at home and IMO it makes the best cheese toasties going - give that a go if you haven’t already.
Here’s a few camping tips that we often do though, that might be useful:
Use old 35mm film canisters to take small amounts of mixed herbs, curry powder etc - a little bit of seasoning can make a lot of difference to a meal.
Curry and rice: Nothing special about this, but if you buy the sachets of microwave rice, you can just drop it into the pan with your can of curry and heat the whole lot up together in the one pan. Same goes for cans of Stag chilli.
Corned beef hash: Fry a chopped onion, add a chopped can of corned beef, chopped tinned new potatoes, a can of baked beans and a few herbs and heat through.
Curried bean soup: Fry a chopped onion, add a can of baked beans, use the empty can to add a can-full of cold water, add some curry powder and heat through.
The sachets of pasta in sauce are pretty good too.
They’re all very quick to cook and only need one pan.
neilk
I wish black pudding was beans.
http://www.recipesource.com/ethnic/europe/british/00/rec0001.html
BLACK PUDDING FROM SCRATCH (ENGLISH)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 qt Fresh pig’s blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 t Salt
2 ts Ground black pepper
2 ts Dried and crumbled mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the
milk beyond blood temperature! Have the blood ready in a large bowl, and
pour the warm milk and bread into it. Stir in the cooked barley. Grate the
beef suet into the mixture and stir it up with the oatmeal. Season with the
salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them
~- they should not be more than 3/4 full. Bake in a moderate oven —350 F
~- for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.
Cut into squared and fry till heated through and the outside is crisp, in
bacon fat or butter. Delicious for breakfast, or for supper with fried
apples and mashed potato.
A thread on breadmaking:
http://forums.moneysavingexpert.com/showthread.html?t=852769
There are over 1,000 pages of threads on saving money and cooking:
http://forums.moneysavingexpert.com/forumdisplay.html?f=33&page=7&order=desc
I fear you are correct...........LOL, but I will be using beans and season it to taste like sausage........never did like the thought of all that blood.
See the blood sausage recipe in post #5325, that Darnright has posted.
Welcome and thank you for posting the recipe.
I really was happier thinking it was beans.
When I was a child, I read that part of the bible, that says to spill the blood on the ground and never forgot it.
Of course, with the methods of keeping foods safe back then, it did make good sense.
When I got older I learned that the liver is what purifies the blood and will not eat it today.
So much to learn and sort out.
Thank you for helping.
LOL, do I have to admit, that I don’t always understand what the groups in the UK are talking about...........and they say the same about our groups.
LOL Haven’t thought about Ma and Pa Kettle in ages!
The rocks I got from Cherokee—I painted one as a ladybug for each of my sister’s and brother’s families and one for ours and my parents. I put the date and family vacation on the bottom. They loved tehm, and it made a nice paperweight sized momento.
We lived in southern Ohio when I was little. I spent endless days rock hunting. Once, I was so involved in rock hunting, I found two that looked like fish. I took them home and showed them to my dad. He busted out laughing. We were always looking for arrowheads, and I had found two perfect ones but I was so involved in “rocks”, I hadn’t even noticed!
North Carolina has some great rocks and gem mines in teh mountains. Nothing but sand and shells on the coast.
Sounds like you had a great time prospecting! I would love to try, but I’m afraid the desert heat would do me in. Isn’t it fun to write about something you love/love to do!
I hate blood sausage nor am I a fan of Heinz Baked Beans on my toast. I love the regular English sausages with real English bacon though.
Like many on that board, I use it for the mixing and kneading...then I usually bake it in the oven. I particularly like the pizza dough; we don't even order out for pizza any more...as what we can make at home is better than nearly all takeout. The homemade dough, a pizza stone, and a 500 degree oven are the keys to success.
http://www.recipebookonline.com/asp/getrecipe.asp?ID=4581&PR=True
NO BAKE COOKIES
blackdash.gif (929 bytes)
Ingredients:
1 stick butter
1 tsp vanilla
2 c sugar
4 tablespoons cocoa
1/2 c milk
3 c. oatmeal
1/2 c. peanut butter
Directions: Boil first 5 ingredients for 3 minutes. remove from heat add peanut butter. Stir well. Drop by spoonful onto wax paper. cool
Submitted By: Whitney
[This looks like the recipe that I used for years, tastes a little like fudge and freezes well....granny]
http://www.recipebookonline.com/asp/getrecipe.asp?ID=4570&PR=True
Peanut Butter and Jelly Popsicles(Swirled PB and Jelly, frozen popsicles! Great summertime treat!)
Preparation Time: 2 min. Freeze Time = up to 1 hr.
Number of Servings: about 8
Calories Per Servings: 130
Nutrition Info: High in protein
Ingredients:
2 cups peanut butter (chunky or creamy)
1 cup grape jelly
Directions: In a medium sized bowl mix peanut butter and jelly. Spoon into popsicle molds or cups, and freeze. When frozen rinse cup or mold with hot water, so the popsicle can easily slide out. Enjoy!!
Submitted By: Hannah of MN
[This makes me ask, what about adding yogurt to it?
granny]
http://www.recipebookonline.com/asp/getrecipe.asp?ID=4180&PR=True
Apple(Yummy Apple)
Preparation Time: 5 years and 3 months
Number of Servings: unlimited
Calories Per Servings: N/A
Nutrition Info: Very nutritional
Ingredients:
1 Seed Apple
1 Hole Worth of dirt
Water
Sun
Worms
Fats
Oils
1lb of Sugar
Love
Directions: Put Seed In Hole with fats sugars and oils cover With dirt and worms. Water it Love It and give it Sun. Wait Five years, Pick Apple off tree
Submitted By: none
Original Source of Recipe: God
http://www.recipebookonline.com/asp/getrecipe.asp?ID=38&PR=True
Savory Cheddar Bread
Number of Servings: 1 Loaf
Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon onion salt
1/2 teaspoon leaf oregano
1/4 teaspoon dry mustard
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
1 egg well beaten
1 cup milk
1 tablespoon melted butter or margarine
Directions: Combine flour, baking powder, sugar, onion salt, oregano, mustard and cheese, set aside. Combine egg, milk and butter and add at once to dry ingredients, stirring until mixture is just moistened. Spread batter in a greased 8 1/2 X 4 1/2 inch loaf pan. Bake at 350 degrees for 45 minutes.
Submitted By: Anonymous
Original Source of Recipe: Carol Funk of Richard Saskatchewan
http://www.recipebookonline.com/asp/getrecipe.asp?ID=493&PR=True
Sweetcorn Bread
Ingredients:
1 tin creamed sweetcorn
1/2 cup milk
1 lb. self raising flour
1 tsp. salt
1 Tbsp. sugar
Directions: Blend all ingredients. Place mixture into loaf pan, grate cheese and sprinkle paprika on top. Bake for 50-60 minutes at 180degreesC.
Submitted By: Lynda of South Africa
http://www.recipebookonline.com/asp/getrecipe.asp?ID=569&PR=True
Mormon Muffins
Number of Servings: 5 dozen
Ingredients:
1 tsp. salt
1 quart buttermilk
4 cup all-bran
2 cup bran flakes
1 cup chopped walnuts
2 cups boiling water
5 tsp. baking soda
1 cup shortening
2 cup sugar
4 eggs
5 cup flour
Directions: Combine water and baking soda; stir until dissolved and cool. Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well and beat in the water mixture. Fold in the cereals and nuts. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 for 25-30 minutes or until muffins test done. This batter will keep in the refrigerator for 1 week and longer in the freezer.
Submitted By: Teresa of Mertztown,Pa.
http://www.recipebookonline.com/asp/getrecipe.asp?ID=722&PR=True
Sticky Quickie Buns
Number of Servings: 24 buns
Ingredients:
1-1/2 cup flour
2 pkgs. yeast
3/4 cup milk
1/2 cup water
1/4 cup butter
1/4 cup sugar
1 tsp. salt
1 egg
1-3/4 cup flour
TOPPING
3/4 cup butter
1 cup brown sugar
1 tsp. cinnamon
3/4 cup chopped nuts
1 Tbsp. corn syrup
1 Tbsp. water
Directions: In a large mixing bowl, combine 1-1/2 cup flour and yeast. Heat the milk, water, butter, sugar and salt till warm. Pour into yeast mixture. Add egg; beat on high speed of mixer for 3 minutes. By hand stir in 1-3/4 cups flour. Cover, let rise for 30 minutes. While dough is rising, combine topping ingredients in a saucepan and heat till melted. Pour in a 9x13 inch baking pan. Stir down batter and drop by tablespoons on topping. Bake at 275 degrees for 15 minutes. Cool 1 minute. Cover with cookie sheet and carefully invert to remove from pan.
Submitted By: Teresa of Mertztown,Pa.
Needs spices....granny
http://www.recipebookonline.com/asp/getrecipe.asp?ID=1448&PR=True
Meat, bean and cheese filled Sopapia’s(Mexican type dinner, some what like a deep fat fried beerock only better!!!!)
Preparation Time: 1 1/2 hours
Number of Servings: 6-8
Ingredients:
2# hamburger (Lean) browned
16 oz cheddar shreaded cheese (any type will do)
1 Can refried beans
Salsa or Picante (your choice)
2pks active dry yeast
1 1/2 cups warm water
1 1/2 cups scalded milk
2/3 cups sugar
2/3 cups shortening
2 tsp Salt
10-12 cups flour
Salad
Peanut butter
Directions: First the bread: Mix both pks of dry yeast into the warm water adding a pinch of sugar.
While yeast is growing scald the milk being careful not to burn it. Next mix the shortening and sugar in with the milk and allow it to cool to room temp.
Next add the yeast and water into the milk (make sure the milk is not too hot or the yeast will DIE).
Add slowly the 10-12 cups of flour to the milk mix, knead the dough and let rise until it doubles in size.
Kneed and let rise again.
While the bread is rising brown the hamburger seasoning it to your taste.
Set it aside and let it cool.
20 - 30 minutes prior to dinner, roll out portions of dough into dinner plate size circles (aprox 8”-10” dia). On one half of this circle place 2 tbl spoons of meat, beans, or cheese (or all 3). finish by folding the other half of the circle of dough over and crimping very well the edges shut. It should look some what like a turnover.
When you have most of the sopapia’s rolled out and filled, start deep fat frying them at 375 Deg. until browned flipping them over once.
Drain on paper towels. Serve when hot being carefull of the temp.
We usually break them open and add salad, salsa or picante sauce.
You can even make them with just peanut butter inside, however be very careful of the temp as peanut buter is like molten steel when it comes out of the deep fat frier so let them cool off a while.
Submitted By: Terry Webb of Dodge City, KS
[These should freeze well, it is about what I have made for the freezer, but I did not fry them, I baked them...Good on camping trips.....granny]
http://www.recipebookonline.com/asp/getrecipe.asp?ID=1206&PR=True
Fruity Yogurt Ice Pops
Preparation Time: 10 mins.
Number of Servings: 10
Calories Per Servings: 61
Ingredients:
2 cups reduced-fat strawberry yogurt
1 can (8oz.) unsweetened crushed pineapple
1 tbsp. honey
2-3 drops red food coloring (optional)
Directions: In food processor or blender, combine yogurt, pineapple, honey, and food coloring if desired; cover and process till smooth. Pour into popsicle holders or 3 oz. paper cups; top with holders or insert popsicle sticks. Freeze till firm, about 8 hrs. or overnight. Makes about 10. Enjoy on a hot summer day. :)
Submitted By: Debbie
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